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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

Active Publication Date: 2018-11-27
厦门和美科盛生物技术有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] At present, there are formula enzymes on the market that mainly achieve certain effects by adding the proportion of certain ingredients; there are enzyme products in the form of natural fermentation, but the strains are not clear, and industrial production cannot run stably; some use lactic acid bacteria and yeast for symbiotic fermentation Enzyme products, but the process has not been refined

Method used

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  • Lactic acid bacteria ferment product and preparation method thereof
  • Lactic acid bacteria ferment product and preparation method thereof
  • Lactic acid bacteria ferment product and preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[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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Abstract

The invention discloses a lactic acid bacteria ferment product and a preparation method thereof. The method comprises the following steps: regulating the pH value of fruit-vegetable juice to 5.0-6.0,carrying out pasteurization, and cooling to 35-38 DEG C; performing lactic acid bacteria fermentation: inoculating lactobacillus plantarum into the pretreated fruit-vegetable juice, carrying out primary fermentation for 4-8 hours, inoculating Lactobacillus paracaseim, and carrying out secondary fermentation for 30-36 hours, wherein the total inoculation volume of lactobacillus plantarum and Lactobacillus paracaseim is 1%-5%; and regulating the pH value once during the fermentation, so as to obtain the lactic acid bacteria ferment product. The lactic acid bacteria are high in viable count, special in fermentation flavor and high in nutrition value. According to the preparation method, the introduction of harmful bacteria in the natural fermentation process is avoided, and meanwhile, the lactic acid bacteria ferment product is beneficial to the improvement of intestinal tract environments and the enhancement of human immunity. The lactic acid bacteria ferment product is also applicable to the processing of products such as fruit-vegetable fermented foods, beverages, tablet candies, soft sweets, jelly, preserved fruits, fermented pastry and baked foods.

Description

technical field [0001] The invention relates to the field of fermented food, in particular to a lactic acid bacteria enzyme product and a preparation method thereof. Background technique [0002] Lactic acid bacteria enzyme food has the ability to improve the structure of human intestinal flora; regulate blood lipid metabolism; improve the intestinal resistance to pathogenic bacteria infection; effectively prevent irritable bowel syndrome. High nutritional value, unique flavor and other characteristics. [0003] At present, there are formula enzymes on the market that mainly achieve certain effects by adding the proportion of certain ingredients; there are enzyme products in the form of natural fermentation, but the strains are not clear, and industrial production cannot run stably; some use lactic acid bacteria and yeast for symbiotic fermentation Enzyme products, but its process has not been refined. Contents of the invention [0004] The object of the present inventio...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23L33/00A23V2002/00A23V2200/32A23V2200/324
Inventor 刘文美邹泽华邓宏辉余成壮
Owner 厦门和美科盛生物技术有限公司
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