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
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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...
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