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Preparation process of functional lactobacillus

A production process and technology of lactic acid bacteria, applied in dairy products, medical preparations containing active ingredients, milk preparations, etc., can solve the problems that no one has studied and few products, and achieve simple process flow, unique taste, and strengthen human cells cancerous effect

Inactive Publication Date: 2018-05-29
安徽椰芝岛食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Among the existing lactic acid bacteria fermented beverages, most of them use milk as the fermentation base material, and some studies have also used soybeans and other milk to blend, but there are few products, and no one has studied kiwi fruit as the base material.

Method used

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  • Preparation process of functional lactobacillus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1, with gross mass as 100kg

[0026] A. First weigh 30kg of kiwi fruit, wash the kiwi fruit, and select ripe, fresh and plump kiwi fruit;

[0027] B. Peel and destem the selected kiwi fruit;

[0028] C. Put the peeled and destemmed kiwi fruit into a blender for crushing. While adding the kiwi fruit, add pure water to mix and stir. At the same time, add 0.05kg of potassium sorbate and stir until it is observed with the naked eye. There are no large granular substances in it, just form a puree;

[0029] D. Place the obtained puree in a homogenizer with a pressure value of 30MPa, and after homogenizing for 2 minutes, obtain the homogeneous kiwi fruit puree;

[0030] E. Add the homogenized raw pulp into the batching tank, heat the batching tank, and stop heating after heating to 50 ° C ~ 60 ° C, then add 0.5kg of pectinase, stir well, and carry out the reaction of pectinase In the process, after 50 minutes of enzymolysis, heat the batching tank to 100°C, stop ...

Embodiment 2

[0036] Embodiment 2, be 120kg with gross mass

[0037] A. First weigh 42kg of kiwi fruit, wash the kiwi fruit, and select ripe, fresh and plump kiwi fruit;

[0038] B. Peel and destem the selected kiwi fruit;

[0039] C. Put the peeled and destemmed kiwi fruit into a blender for crushing. While adding the kiwi fruit, add pure water to mix and stir. At the same time, add 0.11kg of potassium sorbate and stir until it is observed with the naked eye. There are no large granular substances in it, just form a puree;

[0040] D. Place the obtained puree in a homogenizer with a pressure value of 30MPa, and after homogenizing for 2 minutes, obtain the homogeneous kiwi fruit puree;

[0041] E. Add the homogenized puree into the batching tank, heat the batching tank, and stop heating after heating to 50°C ~ 60°C, then add 0.96kg of pectinase, stir well, and carry out the reaction of pectinase In the process, after 50 minutes of enzymolysis, heat the batching tank to 100°C, stop heatin...

Embodiment 3

[0047] Embodiment 3, with total mass as 150kg

[0048] A. First weigh 60kg of kiwi fruit, wash the kiwi fruit, and select ripe, fresh and plump kiwi fruit;

[0049] B. Peel and destem the selected kiwi fruit;

[0050] C. Put the peeled and destemmed kiwi fruit into a blender for crushing. While adding the kiwi fruit, add pure water to mix and stir. At the same time, add 0.15kg of potassium sorbate and stir until it is observed with the naked eye. There are no large granular substances in it, just form a puree;

[0051] D. Place the obtained puree in a homogenizer with a pressure value of 30MPa, and after homogenizing for 2 minutes, obtain the homogeneous kiwi fruit puree;

[0052] E. Add the homogenized raw pulp into the batching tank, heat the batching tank, and stop heating after heating to 50 ° C ~ 60 ° C, then add 1.5kg of pectinase, stir well, and carry out the reaction of pectinase In the process, after 50 minutes of enzymolysis, heat the batching tank to 100°C, stop ...

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Abstract

The invention mainly provides a preparation process of a functional lactobacillus. A lactobacillus beverage is mainly prepared from kiwi fruits, rhizoma curcumae, coix seed mixed emulsion, pectinase,neutral protease, skimmed milk, sucrose, a compound lactobacillus agent and water through the processes of stewing, mixing and stirring, blending, fermenting and low-temperature preservation. The preparation process provided by the invention is reasonable; by mainly adopting the kiwi fruits as base materials, the production of nitrosamine can be effectively restrained by virtue of the action of vitamin C in the kiwi fruits, thereby inhibiting cell carcinogenesis; and further, by adopting the rhizoma curcumae and the coix seed mixed emulsion with a beneficial effect of inhibiting tumors as wellas fully combining the rhizoma curcumae and the coix seed mixed emulsion with the kiwi fruits, the purpose of inhibiting cell carcinogenesis in the human body can be further promoted.

Description

technical field [0001] The invention mainly relates to the technical field of lactic acid bacteria beverage processing, in particular to a production process of functional lactic acid bacteria. Background technique [0002] Lactic acid bacteria drink is a drink prepared by adding water, sugar solution, etc. to the emulsion obtained by cultivating and fermenting lactic acid bacteria with fresh milk or dairy products as raw materials. Lactic acid bacteria drink can assist in the treatment of lactose intolerance, lower cholesterol, inhibit the occurrence of nephropathy, inhibit bacteria and anti-infection, and also have the functions of immunity, anti-mutation and anti-cancer. At present, the research and development and production of lactic acid bacteria drinks have reached a considerable scale, and the products are greatly favored by consumers. [0003] Among the existing lactic acid bacteria fermented beverages, milk is used as the fermentation base material more, and there...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13A23C9/12A61K36/9066A61P35/00
CPCA23C9/1209A23C9/1216A23C9/13A23C9/1307A23C9/1315A23C9/133A61K36/185A61K36/539A61K36/8994A61K36/9066A61K2300/00
Inventor 张路
Owner 安徽椰芝岛食品有限公司
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