Method for preparing probiotic drink or brewing food by fermentation of bifidobacterium adolescentis and bacillus coagulans

A technology of Bacillus coagulans and fermented food, which is applied in the directions of bifidobacteria, microorganism-based methods, functions of food ingredients, etc., can solve problems such as single preparation method, achieve better drinking effect, save energy and shorten production cycle. Effect

CN108294205AInactive Publication Date: 2018-07-20TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
Publication Date
2018-07-20
Estimated Expiration
Not applicable · inactive patent

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Abstract

The present invention provides probiotic food which can be pasteurized and stored at room temperature, is free of post-acidification, and can be heated or brewed for drinking, and a preparation methodthereof. The preparation method of the probiotic fermented food comprises a method of using bifidobacterium adolescentis and bacillus coagulans sectional fermentation to prepare the heatable probiotic drink or probiotic brewing food. Specifically, soybean powder, small hyacinth bean powder, tartary buckwheat powder, Chinese wolfberry fruit powder, red date powder, etc. are used as main raw materials to prepare a liquid or solid fermentation substrate; the bifidobacterium adolescentis is used to conduct a liquid fermentation or solid fermentation; then bacillus coagulans is further inoculatedto conduct a further fermentation; after the liquid fermentation, emulsification, stabilizer adding, acid adjusting, flavor treating, homogenizing and pasteurizing are conducted to prepare the heatable probiotic drink; or after the solid fermentation, drying and crushing are conducted to prepare the probiotic brewing food.
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Description

technical field

[0001] The invention belongs to the field of microbial fermentation applications, and in particular relates to a method for preparing probiotic drinks or prepared foods by using Bifidobacterium adolescentis and Bacillus coagulans to ferment various raw materials. Background technique

[0002] Probiotics are a class of microorganisms that have beneficial effects on the host by improving the intestinal microecological environment. It can inhibit the growth of pathogenic bacteria by participating in the intestinal microecological balance, avoiding drug resistance and superinfection caused by long-term use of antibiotics. Therefore, probiotic products have attracted people's attention in recent years.

[0003] In recent years, the development of probiotic drinks has been rapid, and more and more abundant probiotic drinks have appeared in the international market. However, the existing preservation methods for probiotic drinks are cold storage, which can maintain ...

Examples

Embodiment 1

[0045] A method for preparing a heatable probiotic fermented beverage, comprising the steps of:

[0046] (1) Wash and dry soybeans, tartary buckwheat, lentils, wolfberry, and jujube, then crush them, and grind them through 80-100 mesh sieves to obtain raw materials such as soybean powder, tartary buckwheat powder, lentil powder, wolfberry powder, and jujube pink.

[0047] (2) Prepare an activated medium composed of soybean powder and water, and sterilize at 121° C. for 20 minutes;

[0048] (3) preparation of liquid fermentation substrate: the mass ratio of raw material soybean powder, lentil powder, tartary buckwheat powder, Chinese wolfberry powder, jujube powder is 1-10:1-10:1-10:1-10:1-10, And control the material-water ratio to 5-35:100 (g / mL), stir evenly, and sterilize at 121°C for 20 minutes;

[0049] (4) Strain activation: Bifidobacterium adolescentis and Bacillus coagulans start from glycerol tubes, and are activated by inserting 1% of the inoculum into the activati...

Embodiment 2

[0054] Implement following test on the basis of embodiment 1 technical scheme.

[0055] 2.1 Determination of Raw Material Ratio

[0056] Other conditions are basically the same as in Example 1. The fermentation substrate adopts a combination of different raw material ratios to ferment and prepare a probiotic drink. The detection results of probiotic live bacteria and spores in the product are shown in Table 1. Combination 1: soybean powder: lentil powder: tartary buckwheat powder: wolfberry powder: jujube powder = 6:4:3:2:5, combination 2: soybean flour: lentil powder: tartary buckwheat powder: wolfberry powder: jujube Flour = 10:6:7:8:7, combination three: soybean flour: lentil flour: tartary buckwheat flour: wolfberry powder: jujube powder = 10:10:6:2:5, combination four: soybean flour: small Lentil powder: tartary buckwheat powder: wolfberry powder: jujube powder = 5:4:3:3:5, combination five: soybean flour: lentil powder: tartary buckwheat powder: wolfberry powder: jujube...

Embodiment 3

[0084] A preparation method for probiotics brewed food, comprising the steps of:

[0085] (1) The finished product is purchased from raw materials and passed through a 80-100 mesh sieve;

[0086] (2) Prepare an activated medium composed of soybean powder and water, and sterilize at 121° C. for 20 minutes;

[0087] (3) preparation of solid-state fermentation substrate: the mass ratio of raw soybean powder, lentil powder, tartary buckwheat powder, wolfberry powder, and jujube powder is 1-10:1-10:1-10:1-10:1-10, And control the ratio of material to water to 1-3:1 (g / mL), stir evenly, and sterilize at 121°C for 20 minutes;

[0088] (4) Activation of strains: Bifidobacterium adolescentis and Bacillus coagulans start from glycerol tubes, and insert 1% of the inoculum into the activation medium composed of soybeans and water for activation, the pH is natural, and the culture temperature is 36-38°C , airtight culture 19-20h, as seed liquid;

[0089] (5) Solid-state fermentation: Pu...