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A kefir source compound probiotic fermented pear juice oat live bacteria vinegar drink and preparation method thereof

A technology of compound probiotics and kefir source, applied in biochemical equipment and methods, vinegar preparation, microorganism-based methods, etc., can solve the problems that are not suitable for bacterial cell proliferation, fermentation, industrial mass production, fermentation Low efficiency and other problems, to achieve the effect of improving adaptability, fermentation efficiency and fermentation quality, strong tolerance and sufficient fermentation

Active Publication Date: 2022-05-13
SHANXI AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation method stated in this invention patent, although apple pulp and oat flour are mixed and fermented, does not distinguish between the two stages of alcoholic fermentation and acetic acid fermentation, so that the process parameters and environmental factors provided in a certain stage are not suitable for bacterial cells Proliferation and fermentation, resulting in low fermentation efficiency, long fermentation time, unsuitable for large-scale industrial production, etc.

Method used

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  • A kefir source compound probiotic fermented pear juice oat live bacteria vinegar drink and preparation method thereof
  • A kefir source compound probiotic fermented pear juice oat live bacteria vinegar drink and preparation method thereof
  • A kefir source compound probiotic fermented pear juice oat live bacteria vinegar drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1: Preparation of kefir source compound probiotic fermented pear juice oat live bacteria vinegar drink

[0032] Crush oats into 20 meshes, add water 6 times the weight of oat flour, gelatinize at 90°C for 1 hour, stir continuously during this period, then add 3.5% (w / v) α-amylase for enzymatic hydrolysis, until the iodine solution is added dropwise Turn blue, then lower the temperature to 60°C, add 0.3% (w / v) glucoamylase for enzymolysis, the enzymolysis time is 3 hours, add water to adjust the sugar content to 13°, and obtain oat saccharification liquid; wash the pears and remove the skin and Squeeze fruit stones and pulp into juice, add 0.55% pectinase (w / v), enzymolyze at 45°C for 2.5 hours, filter and clarify, adjust the sugar content of pear juice to 12°, boil for 15 minutes to inactivate enzyme activity and sterilization, and cool to obtain pears Juice hydrolyzate.

[0033] Oat saccharification solution and pear juice enzymatic solution were mixed accordi...

Embodiment 2

[0055] Example 2: Kefir-sourced compound probiotic mixed fermented pear juice oatmeal live bacterial vinegar drink has the effect of detoxification and liver protection in mice

[0056]Animal experiments: healthy Kunming mice, male, weighing 20±2g, kept at 22±1°C, relative humidity 55±5%. Set up model group, pear juice oat live bacteria vinegar drink group, 10 rats in each group, free to eat and drink. The model group was gavaged with 15mL / kg 56% Red Star Erguotou; the pear juice oatmeal live mushroom vinegar drink group was gavaged with 15mL / kg 56% Red Star Erguotou first, and then 6 mL / kg kefir-sourced compound probiotic mixed fermented pear juice was gavaged 30 minutes later Live oatmeal vinegar drink (see Example 1 for the preparation method). The righting reflex recovery time of the mice was recorded; the serum ALT and AST activities of the mice were measured using kits.

[0057] Table 4 Recovery time of righting reflex and serum ALT and AST activities of mice in each g...

Embodiment 3

[0061] Example 3: Effects of mixed fermented pear juice, oatmeal and live bacteria vinegar drink from kefir-sourced compound probiotics on serum cholesterol and intestinal flora in high-fat rats

[0062] After adapting to the experimental environment for 1 week, male SD rats were randomly divided into a normal group, a high-fat model group, and a pear juice oatmeal live bacterial vinegar drink group, with 10 rats in each group. The positive group was given basal feed; the high-fat model group and the pear juice oat live bacteria vinegar drink group were given high-fat feed. The pear juice and oatmeal live bacteria vinegar drink group was given daily gavage of Feieryuan compound probiotic mixed fermented pear juice oatmeal live bacteria vinegar drink (see Example 1 for the preparation method), and the dose of gavage was 10mL / kg body weight; the high fat model group was compared with the normal The rats in the group were given the same volume of normal saline. Free intake of fo...

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Abstract

The invention belongs to the technical field of vinegar drink production, and provides a kefir source compound probiotic fermented pear juice oat live bacteria vinegar drink and a preparation method thereof. Saccharomyces cerevisiae CGMCC 15729 was used to carry out mixed alcoholic fermentation of pear juice and oat juice. After the alcoholic fermentation was completed, combined probiotic lactic acid bacteria derived from kefir and Acetobacter pasteurianus CGMCC 15730 were used to carry out synergistic fermentation of acetic acid and lactic acid, which significantly improved the non-volatile content of raw vinegar. The content of sexual acid and volatile aroma components. After the original vinegar is ripened, blended, homogenized, and sterilized, the active kefir source and compound probiotic lactic acid bacteria cells are added to make pear juice oat live bacteria vinegar drink. In the final product, non-volatile acid ≥ 60mg / 100mL, flavonoid ≥ 0.80mg / mL, β-glucan ≥ 0.80mg / mL, DPPH clearance rate ≥ 85%, and the number of viable lactic acid bacteria ≥ 10 7 cfu / mL, it has physiological functions such as lowering cholesterol, relieving alcohol and protecting the liver, and regulating intestinal flora.

Description

technical field [0001] The invention belongs to the technical field of vinegar drink production, and in particular relates to a kefir source compound probiotic fermented pear juice oat live bacteria vinegar drink and a preparation method thereof. Background technique [0002] Kefir grains (Kefir grains) originated in the North Caucasus region of Russia. In ancient times, local mountain herdsmen poured cow's milk or goat's milk into sheepskin pockets, allowing them to ferment naturally to produce yoghurt, and the residue continued to add lacto-fermentation. The cauliflower-like, white or yellow granular structures formed in leather pockets are phil grains. Kefir granule is a special granular structure formed by the symbiosis between many lactic acid bacteria, yeast, acetic acid bacteria and other microorganisms. In view of its good probiotic function, it has aroused the research and development interest of scientific researchers from all over the world. [0003] Oat is a ki...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04C12N1/20C12R1/865C12R1/02C12R1/225C12R1/01
CPCC12J1/04C12N1/20
Inventor 许女王愈陈旭峰刘丹彤贾瑞娟
Owner SHANXI AGRI UNIV
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