Bird's nest probiotic fermented beverage and preparation method thereof

Abstract

The invention relates to a cubilose probiotic fermented beverage, which is prepared by the following steps of: preparing a culture medium from malaysia cubilose which is subjected to pretreatment such as soaking, cleaning, feather picking, tearing, stewing and the like, and fermenting and culturing lactobacillus rhamnosus, bifidobacterium lactis, lactobacillus plantarum, lactobacillus casei and lactobacillus paracasei under certain temperature and time conditions. And performing ultra-high temperature sterilization, cooling, sterile cold filling and the like on the fermented probiotic cubilose beverage. The application range of various probiotic culture medium materials such as lactobacillus rhamnosus is widened, a novel probiotic fermented beverage is provided for consumers, the raw materials are high in nutritive value, the manufacturing process is stable, production equipment investment is small, operation is easy, and popularization is easy.

Description

Technical Field

[0001] The invention relates to a probiotic beverage prepared by biological fermentation, in particular to a bird's nest probiotic fermented beverage and a preparation method thereof. Background Art

[0002] Probiotics means beneficial active microorganisms. They are a type of active microbial preparation that is beneficial to the host. They require additional supplementation from the outside. They are a general term for active beneficial microorganisms that colonize in the human intestine and reproductive system and can produce definite health effects, thereby improving the host's microecological balance, inhibiting the growth of harmful bacteria, and playing a beneficial role.

[0003] The nutritional value of probiotic fermented food has been improved, and the flavor of food has also been increased and improved, so that its added value for humans has also been improved. It has the functions of promoting digestion and absorption of nutrients, improving the body's immunity, maintaining the balance of intestinal flora structure, improving the body's antioxidant level, inhibiting intestinal inflammation, protecting the intestinal mucosal barrier, and also inhibiting lipid peroxidation, delaying the formation of methemoglobin, and improving muscle brightness. At present, there are probiotic dairy products or pharmaceutical preparations fermented with fresh cow's milk and goat's milk as culture medium on the market. However, probiotic products that appear in yogurt and pharmaceutical live bacteria products are limited by the preservation and bacterial activity cycle, and the use of probiotics has great limitations. In particular, a large number of individuals in the yellow race have allergic reactions to cow and goat milk proteins. The use of cow's milk alone as a culture medium for probiotic fermented dairy products and medicines has greatly limited the market use and clinical application of probiotics.

[0004] Bird's nest is a nest built by the saliva and feathers of the swift family and other swallows of the same genus. It can be divided into cave bird's nest and house bird's nest according to the location of the nest, and can be divided into white bird's nest, yellow bird's nest and red bird's nest according to the color. It has rich nutritional value and also has medicinal value such as anti-aging, anti-cancer, antioxidant, anti-inflammatory, whitening, bone and immunity enhancement, improvement of neurodegenerative diseases and cerebrovascular diseases. It is also known as "Oriental caviar" and is considered to be a food that is beneficial to the human body. It contains a variety of nutrients, such as protein, carbohydrates, minerals, amino acids, essential amino acids for the human body and some inorganic elements. At present, most bird's nest products on the market are in traditional forms (such as fresh stewed bird's nest, bird's nest soup, etc.), lacking innovation and diversification, and failing to meet the needs of young consumers for novel products.

[0005] The invention uses pretreated bird's nest as raw material, and after fermentation with live bacteria of Lactobacillus rhamnosus, Bifidobacterium lactis, Lactobacillus plantarum, Lactobacillus casei and Lactobacillus parastem casei, the bird's nest beverage is endowed with a unique sweet and sour flavor. In addition, the bird's nest is rich in protein, and polypeptides are produced after probiotic fermentation, thereby increasing the added value of the product. Summary of the invention

[0006] The purpose of the present invention is to provide a bird's nest probiotic fermented beverage prepared by inoculating live Lactobacillus rhamnosus seedlings, live Bifidobacterium lactis seedlings, live Lactobacillus plantarum seedlings, live Lactobacillus casei seedlings and live Lactobacillus parastem casei seedlings on a culture medium prepared from freshly stewed bird's nests, and a preparation method thereof in view of the existing problems.

[0007] The bird's nest probiotic fermented beverage provided by the present invention is prepared by using pretreated bird's nests as a culture medium, culturing live Lactobacillus rhamnosus seedlings, live Bifidobacterium lactis seedlings, live Lactobacillus plantarum seedlings, live Lactobacillus casei seedlings and live Lactobacillus parastem casei seedlings, and preparing the beverage with fermented probiotic liquid to obtain the bird's nest probiotic fermented beverage.

[0008] In order to achieve the above object, the present invention adopts the following technical solution:

[0009] The method for preparing the bird's nest probiotic fermented beverage of the present invention comprises the following steps:

[0010] a. Pre-treatment and soaking of bird's nest: put the bird's nest into a container, add appropriate amount of clean water, soak it, and ensure that the bird's nest fully absorbs water and soaks;

[0011] b. Preliminary cleaning: After soaking, put the bird's nest into the sieve and rinse it with clean water at a slow flow rate to remove surface impurities;

[0012] c. Check for impurities: Use tweezers to carefully pick out hair, feathers or other impurities, and then rinse repeatedly until the water becomes clear;

[0013] d. Crushing: tearing the bird's nest processed by steps a, b, and c in claim 3 into pieces, and crushing the bird's nest into bird's nest pieces;

[0014] e. Sterilization and cooling: Boil the crushed bird's nest for about 10 to 15 minutes to achieve the sterilization effect. Cool it to about 40°C and pour it into the fermentation tank for later use.

[0015] f. Fermentation: Add appropriate amount of drinking water to the bird's nest in the fermentation tank, inoculate the fermented probiotic strains, stir, stop stirring and keep warm for 9 to 48 hours, so that the pH of the bird's nest crumbs drops from above 6.0 to below 4.0, and then terminate the fermentation;

[0016] g. Degassing and homogenization: After the fermented bird's nest slurry is degassed by a degasser, it is homogenized at about 40°C and 20Mpa;

[0017] h. Sterilization and cooling: After the bird's nest fermentation liquid treated by steps a, b, c, d, e, f, and g in claim 3 is sterilized by ultra-high temperature instantaneous sterilization, it is cooled to about 40°C;

[0018] i. Aseptic filling: filling into tinplate, aluminum alloy beverage cans, glass or polyethylene beverage bottles, sealing, and passing inspection, it is the finished product.

[0019] Preferably, in the above-mentioned method for preparing a bird's nest probiotic fermented beverage, the bird's nest described in step a is soaked in warm water at 20 to 40° C. for 4 to 8 hours.

[0020] The beneficial effects of the above technical solution are:

[0021] Preferably, in the above-mentioned method for making a bird's nest probiotic fermented beverage, the amount of drinking water added in step f is 1 to 10 times; the amount of live probiotic bacteria added is 0.1% to 3%; and the temperature of the temperature-controlled fermentation is controlled at 0 to 40°C.

[0022] The live Lactobacillus rhamnosus seedling, the live Bifidobacterium lactis seedling, the live Lactobacillus plantarum seedling, the live Lactobacillus casei seedling and the live Lactobacillus casei seedling of the present invention can be homemade or purchased as commercial live seedlings provided by professional manufacturers, and are in the form of solid powder.

[0023] The present invention has the following advantages:

[0024] (1) Using the pretreated bird's nest as a culture medium for various probiotics such as Lactobacillus rhamnosus greatly broadens the application scope of the selection of probiotic culture media such as Lactobacillus rhamnosus;

[0025] (2) The bird's nest probiotic fermented beverage prepared by fermenting probiotics such as Lactobacillus rhamnosus with bird's nest has a smooth taste, sweet and sour taste and good health care functions, providing consumers with a new functional bird's nest fermented beverage;

[0026] (3) The raw materials of the present invention have high nutritional value, stable preparation process, low investment in production equipment, simple operation and easy promotion. DETAILED DESCRIPTION

[0027] To facilitate a better understanding of the present invention, the technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all examples. Based on the embodiments of the present invention, all other examples obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0028] Example 1

[0029] A method for preparing a bird's nest probiotic fermented beverage comprises the following steps:

[0030] a. Pre-treatment and soaking of bird's nest: put the bird's nest into a container, add warm water of 20-40℃, and soak for 4-8 hours to ensure that the bird's nest fully absorbs water and soaks;

[0031] b. Preliminary cleaning: After soaking, put the bird's nest into the sieve and rinse it with clean water at a slow flow rate to remove surface impurities;

[0032] c. Check for impurities: Use tweezers to carefully pick out hair, feathers or other impurities, and then rinse repeatedly until the water becomes clear;

[0033] d. Crushing: tearing the bird's nest processed by steps a, b, and c in claim 3 into pieces, and crushing the bird's nest into bird's nest pieces;

[0034] e. Sterilization and cooling: Boil the crushed bird's nest for about 10 to 15 minutes to achieve the sterilization effect. Cool it to about 40°C and pour it into the fermentation tank for later use.

[0035] f. Fermentation: Add 2 times the amount of drinking water to the bird's nest in the fermentation tank, inoculate 0.5% of the fermentation probiotic strains, stir, stop stirring and control the temperature to 37°C, ferment for 12 hours, so that the pH of the bird's nest crumbs drops from the original 6.0 or more to below 4.0, and then terminate the fermentation;

[0036] g. Degassing and homogenization: After the fermented bird's nest slurry is degassed by a degasser, it is homogenized at about 40°C and 20Mpa;

[0037] h. Sterilization and cooling: After the bird's nest fermentation liquid treated by steps a, b, c, d, e, f, and g in claim 3 is sterilized by ultra-high temperature instantaneous sterilization, it is cooled to about 40°C;

[0038] i. Aseptic filling: filling into tinplate, aluminum alloy beverage cans, glass or polyethylene beverage bottles, sealing, and passing inspection, it is the finished product.

[0039] Example 2

[0040] A method for preparing a bird's nest probiotic fermented beverage comprises the following steps:

[0041] a. Pre-treatment and soaking of bird's nest: put the bird's nest into a container, add warm water of 20-40℃, and soak for 4-8 hours to ensure that the bird's nest fully absorbs water and soaks;

[0042] b. Preliminary cleaning: After soaking, put the bird's nest into the sieve and rinse it with clean water at a slow flow rate to remove surface impurities;

[0043] c. Check for impurities: Use tweezers to carefully pick out hair, feathers or other impurities, and then rinse repeatedly until the water becomes clear;

[0044] d. Crushing: tearing the bird's nest processed by steps a, b, and c in claim 3 into pieces, and crushing the bird's nest into bird's nest pieces;

[0045] e. Sterilization and cooling: Boil the crushed bird's nest for about 10 to 15 minutes to achieve the sterilization effect. Cool it to about 40°C and pour it into the fermentation tank for later use.

[0046] f. Fermentation: Add 3 times the amount of drinking water to the bird's nest in the fermentation tank, inoculate 0.8% of the fermentation probiotic strains, stir, stop stirring and control the temperature to 26°C, ferment for 18 hours, so that the pH of the bird's nest crumbs drops from the original 6.0 or more to below 4.0, and then terminate the fermentation;

[0047] g. Degassing and homogenization: After the fermented bird's nest slurry is degassed by a degasser, it is homogenized at about 40°C and 20Mpa;

[0048] h. Sterilization and cooling: After the bird's nest fermentation liquid treated by steps a, b, c, d, e, f, and g in claim 3 is sterilized by ultra-high temperature instantaneous sterilization, it is cooled to about 40°C;

[0049] i. Aseptic filling: filling into tinplate, aluminum alloy beverage cans, glass or polyethylene beverage bottles, sealing, and passing inspection, it is the finished product.

[0050] Example 3

[0051] A method for preparing a bird's nest probiotic fermented beverage comprises the following steps:

[0052] a. Pre-treatment and soaking of bird's nest: put the bird's nest into a container, add warm water of 20-40℃, and soak for 4-8 hours to ensure that the bird's nest fully absorbs water and soaks;

[0053] b. Preliminary cleaning: After soaking, put the bird's nest into the sieve and rinse it with clean water at a slow flow rate to remove surface impurities;

[0054] c. Check for impurities: Use tweezers to carefully pick out hair, feathers or other impurities, and then rinse repeatedly until the water becomes clear;

[0055] d. Crushing: tearing the bird's nest processed by steps a, b, and c in claim 3 into pieces, and crushing the bird's nest into bird's nest pieces;

[0056] e. Sterilization and cooling: Boil the crushed bird's nest for about 10 to 15 minutes to achieve the sterilization effect. Cool it to about 40°C and pour it into the fermentation tank for later use.

[0057] f. Fermentation: Add 4 times the amount of drinking water to the bird's nest in the fermentation tank, inoculate 1% of the fermented probiotic strains, stir, stop stirring and control the temperature to 20°C, ferment for 24 hours, so that the pH of the bird's nest crumbs drops from the original 6.0 or more to below 4.0, and then terminate the fermentation;

[0058] g. Degassing and homogenization: After the fermented bird's nest slurry is degassed by a degasser, it is homogenized at about 40°C and 20Mpa;

[0059] h. Sterilization and cooling: After the bird's nest fermentation liquid treated by steps a, b, c, d, e, f, and g in claim 3 is sterilized by ultra-high temperature instantaneous sterilization, it is cooled to about 40°C;

[0060] i. Aseptic filling: filling into tinplate, aluminum alloy beverage cans, glass or polyethylene beverage bottles, sealing, and passing inspection, it is the finished product.

Claims

1. A probiotic bird's nest fermented beverage, characterized in that The bird's nest is pre-treated to prepare a culture medium, and live bacterial seedlings of Lactobacillus rhamnosus, Bifidobacterium lactis, Lactobacillus plantarum, Lactobacillus casei and Lactobacillus parastem casei are cultivated. The fermented probiotic liquid is sterilized or prepared into a bird's nest probiotic fermented beverage.

2. The probiotic bird's nest fermented beverage according to claim 1, characterized in that The live Lactobacillus rhamnosus seedlings, the live Bifidobacterium lactis seedlings, the live Lactobacillus plantarum seedlings, the live Lactobacillus casei seedlings and the live Lactobacillus casei seedlings are all solid powdered live seedlings.

3. The method for preparing the bird's nest probiotic fermented beverage according to claim 1, characterized in that The steps include: a. Pre-treatment and soaking of bird's nest: put the bird's nest into a container, add appropriate amount of clean water, soak it, and ensure that the bird's nest fully absorbs water and soaks; b. Preliminary cleaning: After soaking, put the bird's nest into the sieve and rinse it with clean water at a slow flow rate to remove surface impurities; c. Check for impurities: Use tweezers to carefully pick out hair, feathers or other impurities, and then rinse repeatedly until the water becomes clear; d. Crushing: tearing the bird's nest processed by steps a, b, and c in claim 3 into pieces, and crushing the bird's nest into bird's nest pieces; e. Sterilization and cooling: Boil the crushed bird's nest for about 10 to 15 minutes to achieve the sterilization effect, cool it to about 40℃ and pour it into the fermentation tank for later use; f. Fermentation: Add appropriate amount of drinking water to the bird's nest in the fermentation tank, inoculate the fermented probiotic strains, stir, stop stirring and keep warm for 9 to 48 hours, so that the pH of the bird's nest crumbs drops from above 6.0 to below 4.0, and then terminate the fermentation; g. Degassing and homogenization: After the fermented bird's nest slurry is degassed by a degasser, it is homogenized at about 40°C and 20Mpa; h. Sterilization and cooling: After the bird's nest fermentation liquid treated by steps a, b, c, d, e, f, and g in claim 3 is sterilized by ultra-high temperature instantaneous sterilization, it is cooled to about 40°C; i. Aseptic filling: filling into tinplate, aluminum alloy beverage cans, glass or polyethylene beverage bottles, sealing, and passing inspection, it is the finished product.

4. The method for preparing a bird's nest probiotic fermented beverage according to claim 3, characterized in that: The bird's nest described in step a is soaked in warm water at 20 to 40° C. for 4 to 8 hours.

5. The method for preparing a bird's nest probiotic fermented beverage according to claim 3, characterized in that: The amount of drinking water added in step f is 1 to 10 times; the amount of probiotic live bacteria seedlings (including live Lactobacillus rhamnosus seedlings, live Bifidobacterium lactis seedlings, live Lactobacillus plantarum seedlings, live Lactobacillus casei seedlings and live Lactobacillus casei seedlings) added is 0.1% to 3%; and the temperature of the temperature-controlled fermentation is controlled at 0 to 40°C.