Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fruit and vegetable probiotic tablet and preparation method thereof

A technology for probiotics tablets, fruits and vegetables, applied in dairy products, milk preparations, applications, etc., to achieve the effect of improving the content of viable bacteria, the uniformity of state and taste, and improving the survival rate of lactic acid bacteria

Inactive Publication Date: 2015-12-09
天津天绿健科技有限公司
View PDF13 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The technical problem solved by the present invention is to overcome the defects of the existing fruit and vegetable yoghurt and its preparation method. In the yoghurt fermentation process, a starter containing functional Lactobacillus plantarum and a Chinese herbal medicine extract with resistance to cold and heat stress are added, which can effectively Stabilizers to prevent thin texture, stratification and whey precipitation after mixing yogurt with fruit and vegetable pulp, and germinated brown rice containing various enzyme systems, functional and biologically active substances, and improve the yogurt fermentation process to maximize the proliferation of lactic acid bacteria and improve The anti-cold and heat stress ability of lactic acid bacteria is used to obtain multifunctional yogurt with high quality and high live bacteria content; and non-thermal processing technology is used to pretreat raw milk and fruit and vegetable pulp to prevent process bacterial infection and improve the juice yield of fruit and vegetable pulp efficiency and increase the soluble cellulose content of the fruit and vegetable pulp to prevent the browning of the fruit and vegetable pulp; and when the fruit and vegetable pulp is mixed with yogurt, a scientifically compounded cryoprotectant with better anti-freezing effect is added to reduce the lactic acid bacteria caused by the freeze-drying process. Loss of live bacteria content, increase the live bacteria content of finished products

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fruit and vegetable probiotic tablet and preparation method thereof
  • Fruit and vegetable probiotic tablet and preparation method thereof
  • Fruit and vegetable probiotic tablet and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Embodiment 1 raw material preparation

[0059] 1. Preparation of germinated brown rice:

[0060] The preparation method of the germinated brown rice comprises the steps of: placing the brown rice in an ultrasonic cleaning machine equipped with 0.2% sodium bicarbonate solution at room temperature, power 200W, frequency 25KHz ultrasonic cleaning for 8min, rinsing, draining, and soaking in water at 13°C 5h, ventilate once every 15min, ventilation pressure 0.12MPa, carry out high-voltage pulse electric field treatment at electric field strength 30kV / cm, pulse time 400μs, pulse frequency 200Hz at the same time, until the brown rice moisture content is 36%; Drain the brown rice after soaking, in Dark germination is carried out in the germination room. The dark germination temperature is kept at 22°C, and the dark germination time is 13 hours. During this period, water is sprayed until the moisture content of the brown rice is 43%. Then, it is soaked in water at a temperature ...

Embodiment 2

[0070] A fruit and vegetable probiotic tablet, mainly prepared from the following raw materials in parts by weight:

[0071] 45 parts of milk, 50 parts of fruits and vegetables, 18 parts of sucrose, 17 parts of germinated brown rice, 5 parts of Chinese herbal medicine extract, 5 parts of starter, 4 parts of probiotics, 7 parts of protective agent, 0.2 part of stabilizer;

[0072] The mass percent composition of the fruits and vegetables is: 12% of acerola cherry, 12% of lemon, 9% of leek, 7% of cucumber, 7% of wax gourd, 6% of strawberry, 5% of carrot, 5% of papaya, 5% of pineapple, and 5% of banana , spinach 4%, mulberry 3%, citrus 3%, sweet orange 3%, grape 4%, cranberry 3%, celery 3%, white radish 2%, blueberry 2%.

[0073] The starter is uniformly mixed with the following powders in parts by weight: 40 parts of Lactobacillus plantarum, 30 parts of Bifidobacterium bifidum, 20 parts of Bifidobacterium lactis, 20 parts of Streptococcus thermophilus, 18 parts of Bifidobacteriu...

Embodiment 3

[0089] A carrot and blueberry probiotic tablet is mainly prepared from the following raw materials in parts by weight:

[0090] 40 parts of milk, 25 parts of carrot, 20 parts of blueberry, 15 parts of sucrose, 16 parts of germinated brown rice, 4 parts of Chinese herbal medicine extract, 4 parts of fermentation agent, 3 parts of probiotic factor, 6 parts of protective agent, and 0.1 part of stabilizer;

[0091] The starter is uniformly mixed with the following powders in parts by weight: 35 parts of Lactobacillus plantarum, 25 parts of Bifidobacterium bifidum, 15 parts of Bifidobacterium lactis, 15 parts of Streptococcus thermophilus, 15 parts of Bifidobacterium longum , 15 parts of Bifidobacterium infantis, 13 parts of Bifidobacterium adolescentis, 12 parts of Lactobacillus bulgaricus, 10 parts of Lactobacillus acidophilus, 8 parts of Lactobacillus casei, 5 parts of Lactobacillus rhamnosus;

[0092] The Lactobacillus plantarum powder is prepared from Lactobacillus plantarum C...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Particle sizeaaaaaaaaaa
Particle sizeaaaaaaaaaa
Bud lengthaaaaaaaaaa
Login to View More

Abstract

The invention discloses a fruit and vegetable probiotic tablet and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared fruit and vegetable probiotic tablet has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

Description

technical field [0001] The invention relates to a probiotic tablet, in particular to a fruit and vegetable probiotic tablet and a preparation method thereof. Background technique [0002] Yogurt is a kind of milk product that uses fresh milk as the raw material, after pasteurization, adding beneficial bacteria to the milk for fermentation, and then cooling and filling. Yogurt not only retains the rich nutrition and other advantages of milk, but also can develop its strengths and avoid its weaknesses through processing, becoming a nutritional and health product more suitable for people's needs. In addition to being rich in nutrients, yogurt also contains lactic acid bacteria, so it has a good health care effect. Lactic acid bacteria maintain the ecological balance of intestinal flora, form a biological barrier, and inhibit the invasion of harmful bacteria to the intestinal tract. Lactic acid bacteria promote intestinal peristalsis and bacterial growth by producing a large a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C9/133A23C9/13
Inventor 李建树
Owner 天津天绿健科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com