Lactic acid bacteria ferment product and preparation method thereof
A lactic acid bacteria enzyme and lactic acid bacteria fermentation technology, applied in the field of fermented food, can solve the problems of unstable operation of industrialized production, unclear strains, unrefined processes, etc., and achieve improved product effects, good fluidity, and high number of viable lactic acid bacteria. Effect
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[0058] A preparation method of lactic acid bacteria ferment product, is characterized in that,
[0059] Fruit and vegetable juice pretreatment: adjust the pH value of the fruit and vegetable juice to 5.0-6.0 (such as eating NaOH), pasteurize, and cool to 35-38°C;
[0060] Lactic acid bacteria fermentation: Inoculate Lactobacillus plantarum into the pretreated fruit and vegetable juice and inoculate Lactobacillus paracasei after the first fermentation for 4-8 hours. The total inoculation volume of Lactobacillus plantarum and Lactobacillus paracasei is 1%-5% , the second fermentation for 30-36 hours; to obtain lactic acid bacteria ferment beverage products.
[0061] Further, a freeze-drying step is also included; preferably, the freeze-drying step is to add a protective agent to the lactic acid bacteria ferment beverage product, freeze-dry, pulverize, and sieve to obtain lactic acid bacteria ferment powder.
[0062] Further, it also includes a tablet molding step; preferably, t...
Embodiment 1
[0074] Embodiment 1: the optimization experiment of process condition
[0075] 1. Experiment on the effect of pH value before fermentation on the fermentation of probiotic enzyme food
[0076] Most of the treated fruit and vegetable juices are acidic, adjust the pH of the juice to 6.5, 6.0, 5.5, 5.0, 4.5, and inoculate Lactobacillus plantarum and Lactobacillus paracasei at the same time (the number of viable bacteria for the strain is 1:1), 37°C±2°C Cultivate for 30 hours, measure the number of live bacteria and fermentation flavor. According to the sensory evaluation standard table of probiotic ferment food of table 1, obtain the result of this experiment (see table 2); The evaluation standard of following embodiment is all shown in table 1.
[0077] Table 1 Sensory evaluation standard table of probiotic enzyme food
[0078]
[0079] Table 2 Effect of different fermentation pH values on the fermentation of probiotic enzyme food
[0080]
[0081] It can be seen from...
Embodiment 2
[0123] Preparation of fruit and vegetable juices: fruits and vegetables are prepared by washing and selecting, crushing, pressing, coarse filtration, enzyme elimination, fine filtration and sterilization.
[0124] Fruit and vegetable juice pretreatment: adjust the pH value of the fruit and vegetable juice to 5.0-6.0, pasteurize, and cool to 35-38°C;
[0125] Lactic acid bacteria fermentation: Inoculate Lactobacillus plantarum into the fruit and vegetable juice after pretreatment and then inoculate Lactobacillus paracasei after 4 hours of first fermentation, the total inoculation volume of Lactobacillus plantarum and Lactobacillus paracasei is 1% (Lactobacillus plantarum and Lactobacillus paracasei The live bacteria ratio of Lactobacillus paracasei is 1:1), and the second fermentation is 32 hours; obtain the lactic acid bacteria ferment beverage product.
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