Preparation method for producing functional series beverage by probiotic fermentation method

A probiotic and functional technology, which is applied in the field of preparation of functional beverages produced by probiotic fermentation, can solve the problems of limiting the application range of grapes, high alcohol content, and expensive wine, and achieves unique formula, simple process, and improved The effect of immunity

Inactive Publication Date: 2020-03-31
天津实发中科百奥工业生物技术有限公司 +2
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fermentation of grape juice is basically concentrated on the research and general application of wine fermentation. Wine is relatively expensive and has high alcohol content. There are many occasions and restrictions. It cannot be drunk as easily as a drink, which greatly limits the scope of application of grapes.

Method used

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  • Preparation method for producing functional series beverage by probiotic fermentation method
  • Preparation method for producing functional series beverage by probiotic fermentation method
  • Preparation method for producing functional series beverage by probiotic fermentation method

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Embodiment Construction

[0038] The present invention will be further described in detail below through the specific examples, the following examples are only descriptive, not restrictive, and cannot limit the protection scope of the present invention with this.

[0039] A preparation method for producing functional series beverages by probiotic fermentation, characterized in that: comprising the following steps:

[0040] (3) Activation of probiotic strains: inoculate probiotic strains into PDA and MRS slant medium respectively, and culture them in a constant temperature incubator at 20-25°C for 7-10 days to obtain activated probiotic strains;

[0041] (4) Preparation of seed solution

[0042] a. Tea juice seed culture solution 1#: the components and mass fraction ratio of the tea juice seed culture solution are:

[0043] Tea 0.1~6%

[0044] White sugar 0.5~6%

[0045] Water 88~99.4%

[0046] Sterilize the above components at 105-121°C for 1-15 minutes, cool down for later use; 2 The slant activa...

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Abstract

The invention relates to a preparation method for producing functional series beverage by a probiotic fermentation method. The preparation method is characterized by comprising the following steps: (1), activating probiotic strains; (2), preparing a seed solution; (3), preparing a fermentation culture solution; and (4), blending the functional beverage. The design of the method is scientific and reasonable. Probiotic fermented fruit and vegetable products are directly compounded, so that the utilization rate of functional components is increased. The functional series beverage with characteristics of digestion benefiting, health benefiting, low sugar, low calorie, a variety of dietary fibers, pure natural components, bright and smooth color, mellow taste, fragrant smell, delicious taste and refreshing taste is developed. Moreover, the preparation process is simple and easy to operate; requirements of food health at present can be met; and the functional series beverage is suitable fordrinking by any eater at any occasion.

Description

technical field [0001] The invention belongs to the field of functional beverages, and relates to a preparation method for producing functional series beverages by a probiotic fermentation method. Background technique [0002] The application of probiotics (such as yeast, lactic acid bacteria, and acetic acid bacteria) in the food field is mainly concentrated in dairy products. Through the fermentation of lactic acid bacteria, dairy products have appeared in various food forms, such as yogurt, milk drinks, cheese, ice cream, etc. product. Fermented dairy products bring rich taste and multiple nutrition to consumers, but some people in China will have some problems such as lactose intolerance when eating dairy products, and with the improvement of living standards, consumers' demand for food is also changing, for The attention of low-fat, low-cholesterol, high-fiber diet is gradually increasing. [0003] Therefore, it is imperative to develop probiotic carriers other than d...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/135C12N1/16C12N1/20
CPCA23L2/382A23L33/135C12N1/20C12N1/16
Inventor 郑雅元刘然周杨陈醉刘朝麾李强
Owner 天津实发中科百奥工业生物技术有限公司
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