Instant probiotic liquid, culture preparation method of surface meat layer of instant probiotic liquid, and application technology of instant probiotic liquid
A technology of probiotic liquid and meat quality, which is applied in the functional food and beverage and biological fields, and can solve the problems of long kombucha culture period, unacceptable, lack of nutrition and pharmacy
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Embodiment 1
[0057] In this embodiment, a method for cultivating and preparing a quick probiotic liquid and its surface biological succulent layer and its application,
[0058] The culture preparation method comprises the following steps:
[0059] 1. Preparation of base liquid:
[0060] a. Prepare materials with high biological activity fungus or / and herbs (nitrogen source), berries, sugar (carbon source), water, probiotics
[0061] b. Weigh 1.5-3 parts of highly biologically active fungi or / and herbal plants (nitrogen source) respectively according to mass ratio, add 100-200 parts of purified water, soak for 12-24 hours, and obtain together with fungus or / and herbs plant infusion
[0062] c. Boil the soaking liquid obtained in b together with the soaking liquid of fungus or / and herbs, fry on low heat for 15-30 minutes, add 3-6 parts of berries, 3-10 parts of sugar, and continue heating to 100 ℃, keep for 5-30 minutes, cool to 30-40 ℃, filter and remove the slag to obtain the base liqui...
Embodiment 2
[0079]In this example, the fast-growing probiotic solution prepared by the cultivation and preparation method described in Example 1 and the water decoction of medicinal and edible herbal plants with functions of relieving hangover and toning and flavoring are compounded to make a functional drink. The weight ratio is 1:1-2; the functional drink has the original effect of probiotics and herbal plants; the medicinal and edible herbs with anti-alcoholic or flavoring effects are kudzu root flower, stevia, snow chrysanthemum, and roselle. One or more combinations, multiple combinations in equal proportions, the weight ratio of the total amount to water is 1:5-10, the conventional traditional Chinese medicine decoction method is adopted, cooled to room temperature for later use.
Embodiment 3
[0081] In this example, the instant probiotic liquid prepared by the cultivation and preparation method described in Example 1 is compounded with red wine, and the two are mixed at a ratio of 1:1-5 and then packaged to obtain a red wine probiotic functional drink; the red wine It is commercially available red wine that meets international and national standards or self-brewed red wine made by traditional methods; the red wine includes grapes, blueberries, bayberries and other fruits fermented by traditional methods.
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Abstract
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