Active lactic acid bacterium and fruit and vegetable freeze-dried nutritional brewed beverage

A technology of lactic acid bacteria fruits and vegetables, lactic acid bacteria, applied in the directions of food drying, function of food ingredients, food science, etc., can solve the problems of lack of nutrition and health care function, low activity of lactic acid bacteria, single product taste, etc., and achieve simplified production process and loss of nutrients. Few, the effect of broad application prospects

Active Publication Date: 2018-08-31
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, most lactic acid bacteria brewed beverage products in the market are mostly "probiotics + prebiotics". They only focus on the health benefits of probiotics. Low, unable to achieve the corresponding nutritional and health functions

Method used

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  • Active lactic acid bacterium and fruit and vegetable freeze-dried nutritional brewed beverage
  • Active lactic acid bacterium and fruit and vegetable freeze-dried nutritional brewed beverage
  • Active lactic acid bacterium and fruit and vegetable freeze-dried nutritional brewed beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Fresh apples and strawberries were cleaned separately, peeled, sliced ​​into slices, sliced ​​with a thickness of 3mm, and microwave freeze-dried (MFD) was carried out at a microwave frequency of 2400MHZ, a vacuum degree of 100Pa, a freezing temperature of -25°C, and a drying time of 2h. ), to obtain freeze-dried apple powder and strawberry powder respectively.

[0034] (2) Clean fresh pumpkins and cucumbers, slice them into slices with a thickness of 4mm, and carry out microwave freeze-drying (MFD) under the conditions of microwave frequency 2000MHZ, vacuum degree 100Pa, freezing temperature -35°C, and drying time 1.5h. Get freeze-dried pumpkin powder and cucumber powder.

[0035] (3) Three strains of lactic acid bacteria, Lactobacillus plantarum (PCY-5R4), Lactobacillus pentosus (PCYSWX-5), and Lactobacillus brevis (PCYTY-7), were placed in MRS liquid medium for activation culture to obtain the cell concentration 6.21×10 8The CFU / ml liquid is the lactic acid bac...

Embodiment 2

[0041] (1) Clean the fresh citrus, peel them, cut them into slices, slice thickness 8mm, microwave freeze-drying (MFD) under the conditions of microwave frequency 2600MHZ, vacuum degree 120Pa, freezing temperature -20°C, drying time 3.5h , to obtain freeze-dried citrus powder respectively.

[0042] (2) Clean fresh cucumbers, cut them into slices with a thickness of 4mm, and carry out microwave freeze-drying (MFD) under the conditions of microwave frequency 2000MHZ, vacuum degree 100Pa, freezing temperature -35°C, and drying time 1.5h to obtain frozen cucumbers respectively. Dried pumpkin powder and cucumber powder.

[0043] (3) Three strains of lactic acid bacteria, Lactobacillus plantarum (PCY-5R4), Lactobacillus pentosus (PCYSWX-5), and Lactobacillus brevis (PCYTY-7), were placed in MRS liquid medium for activation culture to obtain the cell concentration 6.92×10 8 The liquid of CFU / ml is the lactic acid bacteria liquid after activated culture; in terms of mass components,...

Embodiment 3

[0048] (1) Clean the fresh kiwi, banana and pineapple respectively, peel them, cut them into slices with a thickness of 5mm, and microwave them under the conditions of microwave frequency 2400MHZ, vacuum degree 120Pa, freezing temperature -20℃, and drying time 2.5h. drying (MFD) to obtain freeze-dried apple powder and strawberry powder respectively.

[0049] (2) Clean fresh spinach and carrots, slice them into slices with a thickness of 4mm, and carry out microwave freeze-drying (MFD) under the conditions of microwave frequency 2200MHZ, vacuum degree 110Pa, freezing temperature -30°C, and drying time 2.5h, respectively. Get freeze-dried pumpkin powder and cucumber powder.

[0050] (3) Three strains of lactic acid bacteria, Lactobacillus plantarum (PCY-5R4), Lactobacillus pentosus (PCYSWX-5), and Lactobacillus brevis (PCYTY-7), were placed in MRS liquid medium for activation culture to obtain the cell concentration 7.62×10 8 The liquid of CFU / ml is the lactic acid bacteria li...

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Abstract

The invention discloses an active lactic acid bacterium and fruit and vegetable freeze-dried nutritional brewed beverage which can improve the intestinal tract health of a human body and also supplement required nutrient substances. Freeze-dried lactic acid bacteria and freeze-dried fruit and vegetable powder are combined, and the invention develops a novel brewed beverage, enriches the flavor ofproducts and extends the consumer market of solid beverages. VC, ferulic acid glucose ester, trehalose, skim milk and sodium glutamate are compounded together to serve as a lactic acid bacterium protectant, and under the condition of not introducing excess protectant components, the activity of diversified lactic acid bacterium strains can be simultaneously improved; by using the single compound lactic acid bacterium protectant formula, the activity of three kinds of lactic acid bacteria can achieve the requirements, so a production process is simplified; and especially, the VC and the ferulicacid glucose ester are used together, and the activity of lactobacillus plantarum can be obviously improved. A prepared product has the original color of vegetables, a mellow and lasting taste, highactivity of the lactic acid bacteria, rich nutritional components and obvious improvement and health-care effects on the gastrointestinal tracts.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a freeze-dried nutritional drink of active lactic acid bacteria fruits and vegetables. Background technique [0002] As a kind of probiotics, lactic acid bacteria can promote the digestion and absorption of nutrients in the human gastrointestinal tract, maintain the ecological balance of human intestinal flora, lower cholesterol, resist tumors, prevent aging, and enhance human immunity. The product has become a healthy food that is concerned all over the world. [0003] Vegetables contain vitamins, minerals and dietary fiber, and are rich in polyphenols, carotenoids, anthocyanins and other biologically active substances that promote health and prevent chronic diseases. Vegetable powder is a finished product that processes fresh vegetables into powder. By reducing the water content and water activity in vegetables, the shelf life of vegetable powder can be extended, which is conveni...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/52A23L33/135A23L33/125A23L29/30A23L29/00
CPCA23L2/39A23L2/52A23V2002/00A23L29/00A23L29/03A23L29/04A23L29/30A23L33/125A23L33/135A23V2200/3204A23V2200/3202A23V2300/10A23V2250/708A23V2250/636A23V2250/0618
Inventor 朱翔李恒张伟张其圣王华瑞
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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