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Probiotics sea buckthorn fruit puree jelly and preparation method thereof

A technology of probiotics and sea buckthorn fruit, applied in the field of probiotics, can solve problems such as loss of activity of probiotics, and achieve the effects of improving the viable bacteria rate, realizing diversification, and significantly promoting growth.

Pending Publication Date: 2019-02-15
ZHONGBEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, it cannot be ignored that for probiotic powder products, during the process of making probiotics into powder, the activity of probiotics will often be lost due to heat, oxidation, freezing, and drying in the conventional probiotic drying process
On the other hand, during long-term storage, it will also cause the loss of probiotic activity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The preparation of embodiment 1 sea-buckthorn puree Lactobacillus acidophilus jelly

[0038] This example takes Lactobacillus acidophilus as an example to illustrate the preparation method of the gel of the present invention

[0039] The raw materials are weighed according to the following parts by weight: 30 parts of seabuckthorn puree, 1 part of probiotics mud, 0.9 part of agar, 10 parts of sucrose, 10 parts of fructooligosaccharide, 10 parts of inulin, and 1 part of stevia.

[0040](1) Washing, beating, degreasing and centrifuging the rough fruit puree obtained from seabuckthorn and then homogenizing it to obtain fruit puree. After the fruit puree was heat-treated at 105°C for 5 minutes, it was cooled to 45°C to obtain seabuckthorn puree and set aside; The solid content of the seabuckthorn puree is 25%, the pH is 2.5, and the flavonoid content is 12.25mg / g.

[0041] (2) Strains: Lactobacillus acidophilus CGMCC 1084 (China Microbial Culture Collection Management Comm...

Embodiment 2

[0044] The preparation of embodiment 2 sea-buckthorn puree Bifidobacterium lactis jelly

[0045] This example takes Bifidobacterium lactis as an example to illustrate the preparation method of the gel of the present invention

[0046] Weigh the raw materials according to the following parts by weight: 40 parts of seabuckthorn fruit puree, 1 part of probiotic puree, 0.5 part of pectin, 55 mg / g calcium chloride pectin, 0.5 part of agar, 5 parts of sucrose, 15 parts of fructooligosaccharide, chrysanthemum 15 parts of powder, 2 parts of stevia.

[0047] Among them, pectin is low-ester pectin.

[0048] (1) The rough fruit puree obtained by washing, beating and centrifuging seabuckthorn in liquid A is then homogenized to obtain fruit puree. After the fruit puree is heat-treated at 95°C for 5 minutes, it is cooled to 40°C to obtain seabuckthorn puree for use; its characteristics The solid content of the seabuckthorn puree is 30%, the pH is 2.8, and the flavonoid content is 8.18mg / g...

Embodiment 3

[0052] The preparation of embodiment 3 sea-buckthorn puree mixed lactic acid bacteria jelly

[0053] This example takes mixed lactic acid bacteria as an example to illustrate the preparation method of the gel of the present invention

[0054] The raw materials were weighed according to the following parts by weight: 45 parts of seabuckthorn puree, 2 parts of probiotics mud, 0.8 parts of agar, 10 parts of sucrose, 15 parts of fructooligosaccharide, and 5 parts of inulin.

[0055] (1) The rough fruit puree obtained by washing, beating and centrifuging seabuckthorn in liquid A is then homogenized to obtain fruit puree. After the fruit puree is heat-treated at 100°C for 5 minutes, it is cooled to 40°C to obtain seabuckthorn puree for later use; its characteristics The solid content of the seabuckthorn puree is 35%, the pH is 2.9, and the flavonoid content is 9.3mg / g.

[0056] (2) Strains: Lactobacillus acidophilus and Bifidobacterium lactis were cultured in MRS medium at 37°C for...

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PUM

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Abstract

The present invention discloses a probiotics sea buckthorn fruit puree jelly and a preparation method thereof, and belongs to the field of probiotics. A sea buckthorn fruit puree jelly is used as a carrier of probiotics; proteins, polysaccharides and other ingredients in sea buckthorn fruit puree are utilized; and at the same time, a gel substance is combined with thalli of bifidobacteria, lactobacillus, etc. to form the probiotics sea buckthorn fruit puree jelly. The probiotics sea buckthorn fruit puree jelly effectively reduces heat, oxidation and drying damages to the probiotics during a conventional drying process, achieves a purpose of long-term preservation of the probiotics, at the same time plays a role of resisting oxidation damages, effectively prevents vigor loss of bacterial strains during a storage process, also improves the additional nutritional value of the probiotics, and is widely used in food industry.

Description

technical field [0001] The invention belongs to the field of probiotics, and in particular relates to a probiotic seabuckthorn puree jelly and a preparation method thereof. Background technique [0002] Probiotics are a class of microorganisms that have beneficial effects on the host by improving the gut microbiome. It can inhibit the growth of pathogenic bacteria by participating in the balance of intestinal microorganisms, and avoid drug resistance and superinfection caused by long-term use of antibiotics. Therefore, probiotic products have attracted people's attention in recent years. [0003] At present, probiotic products are convenient for sale, transportation and storage, and most of their conventional products are presented in the form of powder. [0004] For example, the invention patent of application number 201410123174.7 "a solid-state mixed bacteria fermentation of whole oats to produce probiotic live bacteria powder and its preparation method" discloses a meth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L21/12A23L29/231A23L29/256A23L33/125A23L33/135
CPCA23L3/3472A23L21/12A23L29/231A23L29/256A23L33/125A23L33/135A23V2002/00A23V2400/113A23V2400/531A23V2200/3202A23V2200/3204
Inventor 王芳郭建峰贾万利郝冠华史楠高莉王海宾陈海银史彬星郭丽晓
Owner ZHONGBEI UNIV
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