Method for preparing probiotic wolfberry tablet

A technology of probiotics and wolfberry tablets, applied in the direction of bacteria, lactobacilli, bifidobacteria, etc. used in food preparation, can solve problems such as nutrient accumulation, impact on life, work and study, discount of health care function of wolfberry, etc., and achieve improvement Absorbing effect, avoiding getting angry, retaining the effect of functional ingredients

Inactive Publication Date: 2017-01-04
宁夏沃福百瑞枸杞产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] In the above technology, although the various nutrients in the wolfberry fruit are retained to the greatest extent, the number and activity of digestive enzymes in the human intestine are limited, and it is impossible to convert all the various nutrients in the wolfberry fruit into effectively abso

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  • Method for preparing probiotic wolfberry tablet

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preparation example Construction

[0027] refer to figure 1 A schematic flow diagram of the preparation method of the shown probiotic Lycium barbarum sheet, the preparation method of the probiotic Lycium barbarum sheet disclosed in the embodiment of the present invention comprises the following steps:

[0028] S01: using wolfberry dried fruit and water as raw materials to prepare the original wolfberry slurry;

[0029] S02: adjusting the pH value of the original Lycium barbarum slurry to 6.5-7.0 to obtain a weakly acidic Lycium barbarum slurry;

[0030] S03: performing high-temperature sterilization on the weakly acidic Lycium barbarum slurry to obtain sterile Lycium barbarum slurry;

[0031] S04: Inoculate the aseptic wolfberry slurry with a probiotic starter, ferment the sterile wolfberry slurry inoculated with the probiotic starter until the pH value is 4.5-4.8, and obtain the probiotic wolfberry slurry;

[0032] S05: After the probiotic Lycium barbarum slurry is subjected to low-temperature vacuum freeze-...

Embodiment 1

[0037] S101: Select high-quality organic dried wolfberry fruit, mix it with water at a mass ratio of 1:3, and use a colloid mill to make the original wolfberry slurry;

[0038] S102: Using NaOH solution to adjust the pH value of the original Lycium barbarum slurry to 6.5-7.0 to obtain a weakly acidic Lycium barbarum slurry;

[0039] S103: Perform high-temperature sterilization on the weakly acidic wolfberry slurry at 110-120°C, and after high-temperature sterilization for 10-20 minutes, cool to below 37°C to obtain sterile wolfberry slurry;

[0040] S104: Select a probiotic starter consisting of basic strains, Lactobacillus casei Zhang, Lactobacillus helveticus H9 and Lactobacillus plantarum CCFM8661, wherein the basic strains include Lactobacillus bulgaricus ND02 and Streptococcus thermophilus ND03, specifically, based on The inoculation ratio of strains, Lactobacillus casei Zhang, Lactobacillus helveticus H9 and Lactobacillus plantarum CCFM8661 was 1:1:1:1, and the total ino...

Embodiment 2

[0047] S201: Select high-quality organic dried wolfberry fruit, mix it with water at a mass ratio of 1:3, and use a colloid mill to make the original wolfberry slurry;

[0048] S202: Using NaOH solution to adjust the pH value of the original Lycium barbarum slurry to 6.5-7.0 to obtain weakly acidic Lycium barbarum slurry;

[0049] S203: Perform high-temperature sterilization on the weakly acidic wolfberry slurry at 110-120°C, and after high-temperature sterilization for 10-20 minutes, cool to below 37°C to obtain sterile wolfberry slurry;

[0050] S204: Select a probiotic starter consisting of basic strains, Lactobacillus casei Zhang, Lactobacillus plantarum CCFM8661 and Lactobacillus plantarum P-8, wherein the basic strains include Lactobacillus bulgaricus ND02 and Streptococcus thermophilus ND03, specifically, The inoculation ratio of basic strains, Lactobacillus casei Zhang, Lactobacillus plantarum CCFM8661 and Lactobacillus plantarum P-8 is 1:1:1:1, and the total inoculati...

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Abstract

The invention relates to a method for preparing a probiotic wolfberry tablet. Wolfberry pulp prepared by adding water to dried wolfberry and a probiotic fermentation agent are mixed and subjected to fermentation, low-temperature vacuum freeze-drying and low-temperature smashing to obtain probiotic wolfberry powder, then the probiotic wolfberry powder and tablet forming auxiliary materials are evenly mixed and pressed and formed, and the probiotic wolfberry tablet is obtained. The probiotic wolfberry tablet prepared through the method can maintain various functional components of wolfberry to the largest extent. Besides, in the fermentation process, glucoside substances in the wolfberry are converted into aglycone substances higher in bioactivity, the nutrient absorbing effect is effectively improved, and accordingly inflammation, nosebleed, red and swollen eyes and other conditions caused by nutrient accumulation are avoided.

Description

technical field [0001] The invention relates to the fields of medicine and health care products, in particular to a preparation method of probiotic wolfberry tablets. Background technique [0002] With the continuous improvement of national living standards, health care has been more and more widely concerned and valued. Lycium barbarum is both a drug and a food substance announced by the Ministry of Health. Lycium barbarum has excellent anti-oxidation effects, and can play a series of health care functions such as improving immunity, delaying aging, preventing cancer and anti-tumor, nourishing kidney and essence, nourishing liver and improving eyesight, and whitening and beautifying skin. According to statistics, among the health products reviewed and approved by the State Food and Drug Administration, the frequency of use of wolfberry in the components of these health products ranks first among all medicinal and food raw materials. Among them, goji berry tablets have bec...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L33/135
CPCA23V2002/00A23V2400/147A23V2400/125A23V2400/123A23V2400/169A23V2400/531A23V2400/249A23V2200/3204A23V2200/30
Inventor 潘泰安潘嘉钰
Owner 宁夏沃福百瑞枸杞产业股份有限公司
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