Probiotic solid beverage and preparation process thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A solid beverage and probiotic technology, applied to bacteria, lactobacillus, bifidobacteria and other directions used in food preparation, can solve the problems of poor overall application effect and loss, and achieve the purpose of reducing lactose intolerance, maintaining activity, The effect of regulating immune function
Inactive Publication Date: 2019-10-22
上海首源生物技术有限公司
View PDF7 Cites 5 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0005] Aiming at the problem in the prior art that a large amount of probiotics in the probiotic solid beverage is easily lost when passing through the gastrointestinal tract, resulting in poor overall application effect, the first object of the present invention is to provide a pro
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0049] Embodiment 1: A kind of probiotic solid beverage, each component and its corresponding parts by weight are shown in Table 1, and it is prepared through the following steps:
[0050] Step 1, raw material preparation, anhydrous glucose, casein phosphopeptide, Lactobacillus rhamnosus HN001, Bifidobacterium animalis Bb-12, Lactobacillus acidophilus, Bifidobacterium lactis, milk reuteri Bacillus, galacto-oligosaccharides, fructo-oligosaccharides and resistant dextrin are removed from the outsourcing, and each component material with complete inner packaging is irradiated with ultraviolet light for about 15 minutes, and transferred to the ingredient room for standby;
[0051] Step 2, sieving, anhydrous glucose, casein phosphopeptide, Lactobacillus rhamnosus HN001, Bifidobacterium animalis Bb-12, Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus reuteri, oligomeric half Lactose, fructooligosaccharides and resistant dextrin are removed from the inner bag, passed ...
Embodiment 2-8
[0056] Embodiment 2-8: A probiotic solid beverage, the difference from Embodiment 1 is that each component and its corresponding parts by weight are shown in Table 1.
[0057] Each component and parts by weight thereof in table 1 embodiment 1-8
[0058]
[0059]
Embodiment 9
[0060] Embodiment 9: A probiotic solid beverage, the difference from Example 1 is that in step 4, 5 parts by weight of resistant dextrin and 10 parts of oligomeric semi Lactose, 8 parts of fructo-oligosaccharides, the remaining amount of anhydrous glucose and 2.5 parts of drying protection agent, and the drying protection agent is selected from gelatin, mixed evenly to obtain the total mixed powder, the total mixing time is 20 minutes and then passed through a 40-mesh sieve , after the mixing is completed, the probiotic solid drink is obtained.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a probiotic solid beverage and a preparation process thereof and relates to the technical field of solid beverages. The problems are solved that when probiotics in probiotic solid beverages pass through the gastrointestinal tract, massive loss is caused, and thus the overall application effect of the probiotic solid beverages is not good. The probiotic solid beverage comprises, by weight, 55-75 parts of anhydrous glucose, 0.2-0.5 part of casein phosphopeptide, 0.1-0.5 part of lactobacillus rhamnosus HN001, 0.1-0.5 part of bifidobacterium animalis Bb-12, 0.1-0.5 part oflactobacillus acidophilus, 0.1-0.5 part of bifidobacterium lactis, 0.1-0.5 part of lactobacillus reuteri, 10-20 parts of galactooligosaccharides, 3-8 parts of fructo-oligosaccharides and 5-15 parts ofresistant dextrin. The probiotics in the probiotic solid beverage are unlikely to suffer great loss when passing through the gastrointestinal tract and can exert a good and stable regulation effect on the health of the intestinal tract, so that the whole probiotic solid beverage has good applicability.
Description
technical field [0001] The invention relates to the technical field of solid beverages, more specifically, it relates to a probiotic solid beverage and a preparation process thereof. Background technique [0002] Probiotics are live microorganisms that, when administered in adequate doses, have a beneficial effect on the health of the host. Probiotics include Lactobacillus, Bifidobacterium, and yeast, etc., which mainly protect the health of the body by maintaining the balance of the flora in the host, secreting antibacterial substances, and regulating the immune response. In the field of biomedicine, probiotics are currently mainly used to treat gastrointestinal diseases. [0003] Probiotic solid beverage and its preparation method are disclosed in the Chinese invention patent application document with publication number CN107691955A, and the raw material of probiotic solid beverage includes the following components by weight: 5-40 parts of water-soluble dietary fiber, 1 p...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more