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Probiotics solid beverage and preparation method thereof

A solid beverage and probiotic technology, which is applied to bacteria, lactobacillus, bifidobacteria and other directions used in food preparation, can solve the problems of inconvenient carrying of liquid beverages, inability to supplement nutrition, and inability to improve immunity well.

Inactive Publication Date: 2018-02-16
GUANGZHOU SALIAI STEMCELL SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, none of the probiotic beverages currently on the market can significantly exert their efficacy. Moreover, liquid beverages are inconvenient to carry, or can only regulate gastrointestinal functions, but cannot supplement various nutrients, or cannot improve the body's immunity well

Method used

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  • Probiotics solid beverage and preparation method thereof
  • Probiotics solid beverage and preparation method thereof
  • Probiotics solid beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0023] In a specific embodiment, the preparation method of the fruit and vegetable enzyme powder comprises: crushing and mixing the raw materials of the fruit and vegetable enzyme powder, adding brown sugar and lactic acid bacteria whose weight is 80% to 100% of the total mass of the fruit and vegetable enzyme powder raw materials, and fermenting at 20°C to 30°C After 10 to 30 days, through infiltration, sedimentation and filtration, the primary fermented fruit and vegetable enzyme stock solution is obtained; the primary fermented fruit and vegetable enzyme stock solution is fermented at 20°C to 30°C for 5 to 7 months, then concentrated at low temperature and freeze-dried to obtain Fruit and vegetable enzyme powder. Calculated based on the volume of fermented liquid, the amount of lactic acid bacteria added is 1×10 7 ~1.5×10 7 CFU / ml.

[0024] In a specific embodiment, the probiotics include Bifidobacterium longum, Bifidobacterium breve, Lactobacillus plantarum, Lactobacillu...

Embodiment 1

[0031] The raw materials of the probiotic solid beverage in this example were mixed according to the parts by mass in Table 1.

[0032] Table 1

[0033]

[0034]

[0035] Wherein, the raw material of fruit and vegetable enzyme powder is mixed by each component of the mass fraction in table 2.

[0036] Table 2

[0037] cranberry

1 copy

sweet orange fruit

1 copy

mango

1 copy

mulberries

3 copies

[0038] After crushing and mixing the raw materials in Table 2, add brown sugar and lactic acid bacteria with a weight of 80% of the total mass of fruit and vegetable enzyme powder raw materials to the mixture, ferment for 20 days at 25°C, and obtain a primary fermented fruit and vegetable enzyme stock solution through infiltration, sedimentation, and filtration Continue to ferment the primary fermented fruit and vegetable enzyme stock solution at 25°C for 6 months, then concentrate at low temperature and freeze-dry to obtain the...

Embodiment 2

[0041] The raw materials of the probiotic solid beverage in this embodiment were mixed according to the parts by mass in Table 3.

[0042] table 3

[0043] Each component

parts by mass

resistant dextrin

30 copies

oat flour

4 parts

peanut powder

3 copies

mung bean powder

3 copies

Fruit and Vegetable Enzyme Powder

1 copy

Xylitol

10 copies

Grape Seed Polysaccharide

0.05 parts

Lycium barbarum polysaccharide

0.005 copies

Lentinan

0.005 copies

Dendrobium officinale

0.005 copies

[0044] Wherein, the raw material of fruit and vegetable enzyme powder is mixed by each component of the mass fraction in table 4.

[0045] Table 4

[0046] blueberry

2 copies

cherry

2 copies

banana

2 copies

pumpkin

2 copies

[0047] After crushing and mixing the raw materials in Table 4, add brown sugar and lactic acid bacteria w...

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Abstract

The invention relates to the technical field of health-care nourishment, in particular to a probiotics solid beverage and a preparation method thereof. The probiotics solid beverage provided by the invention comprises the following raw materials in parts by weight: 5-40 parts of water-soluble dietary fibers, 1-15 parts of five cereal powder, 0.1-10 parts of fruit-vegetable enzyme powder, 1-10 parts of xylitol, 0.05-0.1 part of grape seed polysaccharide, 0.005-0.01 part of Chinese wolfberry polysaccharide and 0.005-0.015 part of lentinan, 0.005-0.015 part of a dendrobium officinale enzyme and 1x10<6>-5x10<6>CFU of probiotics added to each gram of matrix grains. The probiotic solid beverage of the invention is prepared by combining three materials including the probiotics, the food enzyme and precious traditional Chinese medicine extractive, and the compound use of the three materials can play a better synergistic effect so as to realize a plurality of efficacy of regulating the intestinal tracts, supplementing with nutrients and improving immunity.

Description

technical field [0001] The invention relates to the technical field of health nutrition products, in particular to a probiotic solid beverage and a preparation method thereof. Background technique [0002] Probiotics can promote the digestion of food by providing enzymes, and can also produce some compounds that ensure good health; probiotics can drive away and kill harmful bacteria in the intestines, and can improve the pH value of the intestines, thereby adjusting harmful bacteria in the body. The excessive immune response produced by the bacteria eliminates inflammation and improves intestinal function. [0003] The fast-paced life in the metropolis has brought bad eating habits to many office workers. The long-term intake of a large amount of high-fat, high-protein and high-calorie food, as well as a small amount of exercise, form a sub-healthy body state. With the continuous development of science and technology, people are becoming more and more aware of health. Some ...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L33/21A23L33/125A23L33/10A23L33/105A23L33/135
CPCA23L2/39A23L33/10A23L33/105A23L33/125A23L33/135A23L33/21A23V2002/00A23V2400/125A23V2400/175A23V2400/113A23V2400/519A23V2400/51A23V2400/533A23V2400/169A23V2200/3204A23V2200/324A23V2250/6422A23V2250/51A23V2250/21A23V2250/5042A23V2250/5114A23V2250/5072
Inventor 陈海佳葛啸虎王一飞李丽娟王小燕
Owner GUANGZHOU SALIAI STEMCELL SCI & TECH CO LTD
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