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Research and development for active probiotic Chinese yam beverage

A technology of active probiotics and probiotics, applied in the direction of lactobacilli, the function of food ingredients, bacteria used in food preparation, etc., can solve the problems of short live bacteria period, achieve improved dietary structure, great value, and relieve inflammation Effect

Pending Publication Date: 2020-06-26
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the other hand, probiotics can survive and colonize the human intestinal tract, but only when they are ingested in a certain amount can they have a significant probiotic effect. The biggest disadvantage of probiotics is also the biggest difficulty in the research of probiotic products. The live bacteria period is short, how to ensure the survival and biological activity of the probiotics in the beverage as much as possible during the processing and storage of the yam beverage is another challenge that the development of the yam beverage needs to face today

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0033] Specific embodiment one: the present invention discloses an active probiotic yam drink, which consists of 10% yam, 0.5% yam starch hydrolase, 5% white sugar, 5% apple juice, 3% citric acid, carboxymethyl Sodium cellulose base 1%, probiotics L. plantarum P-8 0.2%, B. lactis V9 0.2%, pectin 3%, water. This ratio is mainly for children and teenagers.

specific Embodiment approach 2

[0034] Specific embodiment two: This embodiment is a further description of specific embodiment one. According to the weight ratio, 9% of Chinese yam, 0.5% of Chinese yam amylolytic enzyme, 5% of white granulated sugar, 6% of apple juice, 3% of citric acid, Carboxymethylcellulose sodium 1%, probiotics L. plantarum P-8 0.2%, B. lactis V9 0.2%, pectin 3%, water.

Embodiment 1

[0036] An active probiotic yam beverage is composed of 8% yam, 0.5% yam amylolytic enzyme, 4% white granulated sugar, 6% apple juice, 3% citric acid, 1% sodium carboxymethylcellulose, probiotic L .plantarum P-8 0.2%, B. lactis V90.2%, pectin 3%, water.

[0037] The low-fat ice cream produced according to the method described in this example has many excellent properties. The color of the product is cool and light yellow. With apple and yam fragrance, no bad smell. The taste is refreshing, the sour taste is soft, and there is no peculiar smell. Clarity, no suspended matter, sediment and turbidity.

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Abstract

The invention discloses research and development for an active probiotic Chinese yam beverage, belonging to the technical field of nutritional health-care foods. The active probiotic Chinese yam beverage is composed of Chinese yam, 0.2% of Chinese yam amylolytic enzyme, white granulated sugar, apple juice, citric acid, sodium carboxymethyl cellulose, probiotics, namely L.plantarum P-8 and B. Lactis V9, pectin, water and the like. The beverage is prepared through pulping of the Chinese yam, addition of strains for fermentation and adjustment of acidity. According to the invention, the Chinese yam contains a large amount of mucoprotein which is one of main components of a mucous membrane layer and has the defense functions of protecting and lubricating various lumen in the human body, regulating and controlling cell signal transduction and transcription, absorbing and wrapping microorganisms and pathogenic particles and the like. The active probiotic Chinese yam beverage provided by theinvention has the nutrition of the Chinese yam and the probiotic function of the probiotics, so a new direction is explored for expanding the variety of beverages.

Description

technical field [0001] The invention relates to the research and development of an active probiotic yam drink, which belongs to the technical field of nutrition and health food. Background technique [0002] As a hot spot in the domestic beverage market in recent years, fermented beverages continue to mature, new technologies continue to develop, and new products that cater to consumers' tastes and concepts continue to emerge. [0003] As a traditional food with the same origin as medicine and food, the processing and utilization of yam has always been the focus of people's research. Because regular consumption can nourish the deficiency and strengthen vitality, and beverages are the necessities of modern social life, the development of active probiotic yam beverage not only increases the types of probiotic fermented food, but also has great value in the nutrition and health care of human beings , Improved dietary structure. [0004] Most of the domestic research and devel...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00A23G9/42
CPCA23L2/382A23L33/00A23G9/42A23V2002/00A23V2400/157A23V2400/169A23V2200/15A23V2200/30A23V2200/326A23V2200/32A23V2250/032A23V2250/51088A23V2250/5072
Inventor 王凯博董鑫蕊
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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