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Multi-probiotic solid beverage and preparation method thereof

A technology of solid beverages and probiotics, applied in the direction of bacteria, lactobacilli, bifidobacteria, etc. used in food preparation, can solve the problems of single strains, lower intestinal fixed rate and survival rate of probiotics, and low number of viable bacteria And other issues

Inactive Publication Date: 2020-10-30
江苏碧清园食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the deficiencies of the prior art, the present invention provides a multi-linked probiotic solid beverage and its preparation method, which solves the problem that the probiotic solid beverage contained in the existing market has a single type of bacteria and the number of viable bacteria is low. It reduces the intestinal fixed rate and survival rate of probiotics, and at the same time, the flavor and taste of probiotic solid beverages need to be further improved

Method used

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  • Multi-probiotic solid beverage and preparation method thereof
  • Multi-probiotic solid beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] S1. Extraction of strains and low-temperature storage: select 12 parts of Lactobacillus casei, 10 parts of Lactobacillus acidophilus, 15 parts of Lactobacillus rhamnosus and 10 parts of single strains of Bifidobacterium longum frozen in glycerol tubes, and purify Afterwards, expand cultivation, high-density culture in the fermenter and centrifugation to obtain strains, place the strains in the refrigerator for low-temperature refrigeration, and then dry them to 18°C ​​in a sterile environment, waiting for standby;

[0029] S2. Preparation of the first mixture: 15 parts of water-soluble dietary fiber, 2 parts of flavor enhancer, 10 parts of fructooligosaccharide and 8 parts of stachyose were stirred with a mixer for 15 minutes. After mixing evenly, filter through a 60-mesh sieve. and drying in an oven until the moisture content drops to 0.15% to obtain the first mixture, waiting for use;

[0030] S3. Preparation of the second mixture: 20 parts of skimmed milk powder and ...

Embodiment 2

[0034] S1. Extraction of strains and low-temperature storage: 13 parts of Lactobacillus casei, 11 parts of Lactobacillus acidophilus, 16 parts of Lactobacillus rhamnosus and 11 parts of Bifidobacterium longum were selected and purified respectively. Afterwards, expand cultivation, high-density culture in the fermenter and centrifugation to obtain strains, place the strains in the refrigerator for low-temperature refrigeration, and then dry them to 20°C in a sterile environment, waiting for standby;

[0035] S2, preparation of the first mixture: 18 parts of water-soluble dietary fiber, 3 parts of flavor enhancers, 12 parts of fructooligosaccharides and stachyose were stirred with a mixer for 18 minutes, after mixing evenly, filtered through a 70-mesh sieve, and Drying in an oven until the moisture drops to 0.18% to obtain the first mixture, waiting for standby;

[0036] S3. Preparation of the second mixture: 22 parts of skimmed milk powder and 11 parts of soybean protein powder...

Embodiment 3

[0040] S1. Extraction of strains and low-temperature storage: 14 parts of Lactobacillus casei, 12 parts of Lactobacillus acidophilus, 17 parts of Lactobacillus rhamnosus and 12 parts of Bifidobacterium longum were selected and purified respectively. Afterwards, expand cultivation, high-density culture in the fermenter and centrifugation to obtain strains, place the strains in the refrigerator for low-temperature refrigeration, and then dry them to 21°C in a sterile environment, waiting for standby;

[0041] S2. Preparation of the first mixture: 20 parts of water-soluble dietary fiber, 4 parts of flavor enhancer, 15 parts of fructooligosaccharide and 10 parts of stachyose were stirred with a mixer for 20 minutes, and after being mixed evenly, filtered through an 80-mesh sieve, and drying in an oven until the moisture content drops to 0.2% to obtain the first mixture, waiting for use;

[0042] S3. Preparation of the second mixture: 25 parts of skimmed milk powder and 12 parts of...

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Abstract

The invention discloses a multi-probiotic solid beverage which comprises the following raw materials in parts by weight: 12-14 parts of lactobacillus casei, 10-12 parts of lactobacillus acidophilus, 15-17 parts of lactobacillus rhamnosus, 10-12 parts of bifidobacterium longum, 10-15 parts of fructo-oligosaccharide and 2-4 parts of a flavoring agent, and relates to the technical field of preparation of solid beverages. The invention discloses the multi-probiotic solid beverage and the preparation method thereof. A plurality of probiotics (such as lactobacillus casei, lactobacillus acidophilus,lactobacillus rhamnosus and bifidobacterium longum) are added into the solid beverage, multi-connected use is realized, mutual promotion of the effects of various strains is realized, the effects of improving the intestinal environment of a human body and enhancing the immunity are achieved, meanwhile, the water-soluble dietary fibers and the flavoring agent are added, so that the solid beverage has unique flavor and taste, and the sterile water can prevent bacteria in the water from influencing the activity and efficacy of probiotics, so that the number of viable bacteria is increased, and the valuing capacity and survival rate in intestinal tracts are enhanced.

Description

technical field [0001] The invention relates to the technical field of solid beverage preparation, in particular to a multi-linked probiotic solid beverage and a preparation method thereof. Background technique [0002] Probiotics are a kind of active microorganisms that are beneficial to the host by colonizing in the human body and changing the flora composition of a certain part of the host. By regulating the immune function of the host mucosa and system or by regulating the balance of the intestinal flora, they can promote nutrient absorption and maintain the intestinal tract. The effect on human health, resulting in single microorganisms or well-defined mixtures of microorganisms with beneficial health effects. [0003] Solid beverages refer to solid beverages made of sugar, milk and dairy products, eggs or egg products, fruit juices or edible plant extracts as the main raw materials, with an appropriate amount of auxiliary materials or food additives added, with a moist...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L33/135A23L33/21A23L2/52
CPCA23L2/39A23L33/135A23L33/21A23L2/52A23V2002/00A23V2400/125A23V2400/175A23V2400/113A23V2400/533A23V2200/3202A23V2200/3204A23V2200/324A23V2200/14A23V2250/28A23V2250/51088A23V2250/632A23V2250/5488A23V2300/10
Inventor 谢军伟段荣芝韩良福赵耕毛
Owner 江苏碧清园食品科技有限公司
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