Lactic acid bacteria stabilizer, lactic acid bacteria beverage and preparation method

A lactic acid bacteria beverage, lactic acid bacteria technology, which is applied to food ingredients as clouding agents, food ingredients containing organic compounds, fixed on/in organic carriers, etc., can solve the problems of short survival period, easy stratification, containing harmful ingredients, etc. , to achieve the effect of prolonging the survival period, reducing damage and low cost

Pending Publication Date: 2020-07-03
CHAOHU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] In view of the short survival period of viable bacteria in existing lactic acid bacteria drinks, after adding a stabilizer, it is easy to separate and the existing stabilizer may contain harmful ingredients, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The stabilizer composition of the present embodiment is as follows:

[0035] Stabilizer ratio: low-ester pectin 10g, tragacanth gum 8g, hydroxypropyl distarch phosphate 5g, raffinose 8g, glycerin 5g, astaxanthin 1g, vitamin E 1g, magnesium sulfate 0.2g.

[0036] Stabilizer preparation: first add low-ester pectin and tragacanth into 400g of pure water at 75°C and heat to 95°C, stir until dissolved, then cool to 30°C; add hydroxypropyl distarch phosphate, raffinose, Glycerol, astaxanthin, vitamin E and magnesium sulfate are fully mixed to obtain a stabilizer.

[0037] Lactic acid bacteria fermented beverage production:

[0038] (1) After washing the apples, cut them into chunks of 3-5cm in length and width, and remove the core;

[0039] (2) Blanch in hot water at 90°C for 2-3 minutes, squeeze the juice with a juicer, and cool to below 40°C;

[0040] (3) Insert Lactobacillus plantarum CICC 21809 bacterial suspension, ferment at 37° C. for 30 h, add stabilizer in the amo...

Embodiment 2

[0046] The stabilizer composition of the present embodiment is as follows:

[0047] Stabilizer ratio: low-ester pectin 12g, tragacanth gum 10g, hydroxypropyl distarch phosphate 8g, raffinose 10g, glycerol 4g, astaxanthin 1.2g, vitamin E 1.2g, magnesium sulfate 0.4g.

[0048] Stabilizer preparation: first add low-ester pectin and tragacanth into 450g of 80°C pure water, heat to 96°C, stir well until dissolved, then cool to 35°C, add hydroxypropyl distarch phosphate, raffinose, propylene glycol The triol, astaxanthin, vitamin E and magnesium sulfate are mixed well and evenly to prepare a composite stabilizer solution.

[0049] Lactic acid bacteria fermented beverage production: adding stabilizer in the apple juice lactic acid bacteria fermented beverage identical with example 1, according to the consumption of mass percentage 3.5%, add in the beverage and mix homogeneously.

[0050] Detection of lactic acid bacteria survival: stored at 4°C for 12 days, tested by plate colony co...

Embodiment 3

[0055] The stabilizer composition of the present embodiment is as follows:

[0056] Stabilizer ratio: low-ester pectin 15g, tragacanth gum 15g, hydroxypropyl distarch phosphate 10g, raffinose 15g, glycerin 8g, astaxanthin 1.5g, vitamin E 1.5g, magnesium sulfate 0.5g.

[0057] Stabilizer preparation: first add low-ester pectin and tragacanth into 500g of pure water at 85°C, heat to 98°C, stir well until dissolved, then cool to 40°C, add hydroxypropyl distarch phosphate, raffinose, propane The triol, astaxanthin, vitamin E and magnesium sulfate are mixed well and evenly to prepare a composite stabilizer solution.

[0058] Lactic acid bacteria fermented beverage production: the above-mentioned compound beverage stabilizer is added in the apple juice (same example 1), adds in the beverage and mixes evenly according to the consumption of 3.0% by mass percentage.

[0059] Detection of lactic acid bacteria survival: stored at 4°C for 14 days, tested by plate colony counting method, ...

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PUM

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Abstract

The invention relates to the field of food processing and the field of biotechnology, and discloses a lactic acid bacteria stabilizer, a lactic acid bacteria beverage and a preparation method. The lactic acid bacteria stabilizer comprises low-ester pectin, medium-substitution starch phosphate, tragacanth, a metal ion regulator, a carbon source, an antioxidant and an osmotic pressure regulator. Thepreparation method of the lactic acid bacteria stabilizer comprises the following steps: firstly, adding low-ester pectin and tragacanth into water at the temperature of 75-85 DEG C, heating to 90-100 DEG C, and stirring for dissolving to obtain a mixed solution; and cooling the mixed solution to 30-40 DEG C, and adding other components to obtain the lactic acid bacteria stabilizer. The low-esterpectin, the medium-substitution starch phosphate and the tragacanth are mixed to form a copolymer, the lactic acid bacteria can be partially embedded and used in the lactic acid bacteria beverage, the stability of the lactic acid bacteria beverage can be improved, the storage stability of the lactic acid bacteria can be improved, and the survival time of the lactic acid bacteria can be prolonged.

Description

technical field [0001] The invention relates to the field of food processing and the field of biotechnology, more specifically, to a lactic acid bacteria beverage additive, a lactic acid bacteria beverage and a preparation method. Background technique [0002] Lactic acid bacteria is a general term for a class of bacteria that can convert fermentable sugars into lactic acid. Lactic acid bacteria also widely exist in human and animal intestines, many foods, materials and a few clinical samples, which can not only improve the nutritional value of food, improve food flavor, improve food preservation and added value, but also the special physiological activity and nutritional function of lactic acid bacteria , is attracting increasing attention. A large number of studies have shown that lactic acid bacteria can regulate the normal flora of the gastrointestinal tract of the body, maintain micro-ecological balance, improve food digestibility and biological value, reduce serum cho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/231A23L29/244A23L29/294A23L29/30A23L29/20A23L29/00A23L2/62A23L2/52A23L2/38C12N11/10C12N11/04
CPCA23L29/231A23L29/244A23L29/20A23L29/294A23L29/30A23L29/045A23L29/035A23L2/382A23L2/52A23L2/62C12N11/10C12N11/04A23V2002/00A23V2200/216A23V2250/5072A23V2250/502A23V2250/622A23V2250/6406A23V2250/712A23V2250/30A23V2250/161
Inventor 高玉荣李大鹏
Owner CHAOHU UNIV
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