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Preparation method of probiotic ferment

A technology of probiotic enzymes and yeasts, applied in the direction of bacteria, lactobacilli, bifidobacteria, etc. used in food preparation, can solve the problem of retention of beneficial intestinal bacteria lactobacillus and bifidobacteria in unfavorable enzyme products, and reduce active ingredients , product gas production and other problems, to achieve the effect of unique functional ingredients, increased release, and low alcohol content

Inactive Publication Date: 2018-02-09
LIAONING SHENGQI HEAVEN BIO MEDICAL SCI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the final product of fermentation contains residues of aerobic beneficial bacteria such as yeast and acetic acid bacteria, it is prone to product gas production and the risk of "bottle explosion", so the final product will be pasteurized to make the product final sterile state
Although this method is widely used in the food industry, it is not conducive to the retention of intestinal beneficial bacteria Lactobacillus and Bifidobacteria in enzyme products, and also reduces some active ingredients in the enzyme to a certain extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Weigh 200kg of fresh, non-rotten, cut and washed tomatoes, cut into slices less than 0.5cm wide, mix evenly with 40kg of white sugar, and place them in food-grade plastic buckets in batches. When the tomato juice and white sugar dissolve, add Saccharomyces cerevisiae Inoculant, Saccharomyces cerevisiae inoculum is added in an amount of 1‰ of the total weight of the tomato and white sugar mixture, mixed evenly, sealed, fermented at 28°C, stirred once a day, continuously stirred for 3 days, and left to ferment until the alcohol content 4°, add liquid acetobacteria of 3% of the total weight of the tomato and white sugar mixture, ferment in the dark at 33°C, stir twice a day, after 7 days of fermentation, the alcohol content is below 1°; the above fermentation liquid Perform 80-mesh filtration, and the filtrate is put into a fermenter for inactivation treatment at 85°C for 30 minutes, and no yeast and acetic acid bacteria are detected. The temperature of the fermenter is co...

Embodiment 2

[0024] Weigh 500kg of fresh, non-rotten, cut and cleaned apples, cut them into slices less than 0.5cm wide, mix them evenly with 200kg of white sugar, and place them in food-grade plastic buckets in batches. After the apple juice and white sugar dissolve, add Saccharomyces cerevisiae Inoculant, Saccharomyces cerevisiae inoculum is added in an amount of 3‰ of the total weight of the apple and white sugar mixture, mixed evenly, sealed, fermented at 28°C, stirred twice a day, continuously stirred for 3 days, and left to ferment until the alcohol content 6°, add 5% liquid acetobacteria of the total weight of the apple and white sugar mixture, ferment under the condition of no light and 30°C, stir 3 times a day, after 10 days of fermentation, the alcohol content is below 1°; the above fermentation liquid Perform 80-mesh filtration, and the filtrate is put into a fermenter for inactivation treatment at 90°C for 30 minutes, and no yeast and acetic acid bacteria are detected. The temp...

Embodiment 3

[0027] Weigh 400kg of fresh, non-rotten, cut and washed raspberries, mix them evenly with 120kg of white sugar, and place them in food-grade plastic buckets in batches. After the raspberry juice and white sugar dissolve, add Saccharomyces cerevisiae agent The added amount is 2.5‰ of the total weight of the mixture of apples and white sugar, mixed evenly, sealed, fermented at 28°C, stirred once a day, continuously stirred for 5 days, left to ferment until the alcohol content is 5°, added raspberries 10% of the total weight of the mixture of white granulated sugar and 10% liquid acetic acid bacteria, fermented under the condition of no light and 33 ° C, stirring twice a day, after 8 days of fermentation, the alcohol content is below 1 °; the above fermentation liquid is filtered through 80 mesh, and the filtrate Enter the fermentation tank for 85 ℃, 50min inactivation treatment, no yeast and acetic acid bacteria were detected. The temperature of the fermenter is controlled at 33...

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Abstract

The invention relates to a preparation method of probiotic ferment. The preparation method comprises the following steps of performing batch fermentation through saccharomycetes and acetobacter aceti,releasing effective components in fruits and vegetables, reducing the content of alcohol in fermentation liquor, performing inactivation treatment through modern fermentation equipment, performing bacteria-free anaerobic fermentation through lactic acid bacteria and bifidobacteria, and finally performing sterile filling. According to the method disclosed by the invention, a conventional fermentation technology is reserved, the brewing technological process is improved, and modern technology equipment is fully utilized, so that finished products are avoided from containing the saccharomycetesor the acetobacter aceti, the activity of the lactic acid bacteria and the activity of the bifidobacteria are reserved, and beneficial bacterium flora in intestinal tracts are furthest reserved; and the probiotic ferment disclosed by the invention is unique in functional components and significant in effects, and the preparation method belongs to a completely new technology for efficiently exerting the probiotic efficacy of the ferment.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of probiotic ferment. Background technique [0002] Enzymes are products containing specific biologically active ingredients made from animals, plants, fungi, etc. through microbial fermentation (T / CBFIA 08001-2016). Enzymes can promote the body's defecation and help to establish the balance of intestinal flora. It contains vitamins, amino acids, β-carotene, functional oligosaccharides and other ingredients, which are helpful for nutrient absorption and are products of the health industry. [0003] The manufacturing process of enzymes is generally made of natural fruits and vegetables as raw materials, and is brewed through multi-stage fermentation of yeast, lactobacillus, acetic acid bacteria and other probiotics. Since the final product of fermentation contains residues of aerobic beneficial bacteria such as yeast and acetic acid bacteria, it is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/135
CPCA23L33/135A23V2002/00A23V2400/123A23V2400/113A23V2400/513A23V2400/519A23V2400/533A23V2200/3204A23V2250/76
Inventor 王蕾訾超刘东波任杰宋文婷王松闵义
Owner LIAONING SHENGQI HEAVEN BIO MEDICAL SCI TECH CO LTD
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