Process for preparing lactic acid bacteria oral liquor

A technology of lactic acid bacteria oral liquid and strains, applied in the direction of food preparation, medical preparations containing active ingredients, bacteria, etc., to achieve the effect of fast acid production and ideal content of probiotics

Active Publication Date: 2007-01-24
BIOTECH RES CENT SHANDONG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] At present, the production of lactic acid bacteria beverage is mainly to produce yogurt. The raw material used is milk. The strains are Lactobacillus plantarum, Lactobacillus acidoph...

Method used

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  • Process for preparing lactic acid bacteria oral liquor
  • Process for preparing lactic acid bacteria oral liquor
  • Process for preparing lactic acid bacteria oral liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: Lactobacillus casei subsp. casei single strain fermentation prepares lactic acid bacteria oral liquid

[0024] In this embodiment, the Lactobacillus casei cheese species is selected for separate fermentation, and the pH value can be reduced to about 3.6 within 48 hours. Preparation method: Mix 2 parts of brown sugar, 5 parts of glucose, 0.2 part of peptone, 0.01 part of magnesium sulfate, 0.01 part of manganese sulfate, 0.01 part of dipotassium hydrogen phosphate, and 0.2 part of sodium chloride, add purified tap water to dissolve, 116 Sterilize by passing steam at ℃; then add 1 part of the seed solution of Lactobacillus casei subspecies cheese, culture at 37℃ for 48 hours, harvest when the pH drops to 3.6, and bottle. Acid production curve see figure 1 . The obtained lactic acid bacteria oral liquid is a brown liquid with a sour taste and a live bacteria content of 1 billion / mL.

Embodiment 2

[0025] Example 2: Fermentation of a single strain of Lactobacillus plantarum to prepare lactic acid bacteria oral liquid

[0026] In this embodiment, Lactobacillus plantarum is selected for fermentation alone, and the pH value can be reduced to about 3.7 within 40 hours. Preparation method: Mix 2 parts of brown sugar, 5 parts of glucose, 0.2 part of peptone, 0.01 part of magnesium sulfate, 0.01 part of manganese sulfate, 0.01 part of dipotassium hydrogen phosphate, and 0.2 part of sodium chloride, add purified tap water to dissolve, 116 Sterilize by passing steam at ℃; then inoculate 1 portion of Lactobacillus plantarum seed solution, culture at 37℃ for 48 hours, harvest when the pH drops to 3.6, and bottle. Acid production curve see figure 2 . The obtained lactic acid bacteria oral liquid is a brown liquid with a sour taste and a live bacteria content of 1 billion / mL.

Embodiment 3

[0027] Example 3: Fermentation of a single strain of Lactobacillus acidophilus to prepare lactic acid bacteria oral liquid

[0028] In this embodiment, Lactobacillus acidophilus is selected for fermentation alone, and the pH value can be reduced to about 3.9 within 30 hours. Preparation method: mix 2 parts of brown sugar, 3 parts of glucose, 0.1 part of peptone, 0.02 part of magnesium sulfate, 0.02 part of manganese sulfate, 0.02 part of dipotassium hydrogen phosphate, and 0.1 part of sodium chloride, add purified tap water to dissolve, 116 Sterilize by passing steam at ℃; then add 1 portion of Lactobacillus acidophilus seed solution, culture at 37℃ for 30 hours, harvest when the pH drops to 3.9, and bottle. Acid production curve see image 3 . The obtained lactic acid bacteria oral liquid is a brown liquid with a sour taste and a live bacteria content of 1 billion / mL.

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Abstract

The present invention relates to health food, and is especially preparation process of one kind of lactic acid bacteria oral liquid. The lactic acid bacteria oral liquid is prepared through mixing brown sugar, glucose, peptone, magnesium sulfate, manganese sulfate, dipotassium hydrogen phosphate and sodium chloride in certain proportion, dissolving in water and heating to sterilize; inoculating one or several of Lactobacillus casei subsp. Casei, Lactobacillus plantarum, Lactobacillus acidophilus and Bacillus coagulans; culturing at 37deg.c for 48 hr; harvesting after the pH value is lowered to about 3.6; and bacteria-free packing. The lactic acid bacteria oral liquid is brown and sour and has live lactic acid bacteria content up to 1 billion/ml. It is used in improving digestive tract function and treating gastrointestinal tract ailments.

Description

(1) Technical field [0001] The invention relates to a preparation method of lactic acid bacteria oral liquid, which belongs to the field of health food. (2) Background technology [0002] With the continuous deepening of relevant scientific research, the benefits of lactic acid bacteria on human health have been increasingly revealed, such as promoting the body's absorption and utilization of nutrients, maintaining the micro-ecological balance of intestinal flora, and enhancing the body's immune function. [0003] Its main functions are as follows: [0004] 1. Regulating intestinal flora [0005] Lactic acid bacteria inhibit the reproduction and colonization of pathogenic bacteria by producing a large amount of organic acids, hydrogen peroxide, enzymes, bacteriocins, etc., promote intestinal peristalsis, and maintain intestinal microecology and normal physiological functions. Lactic acid bacteria are beneficial flora that colonize the intestinal tract, and obligate anaerob...

Claims

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Application Information

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IPC IPC(8): A61K35/74A23L1/29C12N1/20A61P3/02A23L33/00A61K35/742A61K35/747
Inventor 岳寿松游银伟尤升波王翠萍
Owner BIOTECH RES CENT SHANDONG ACADEMY OF AGRI SCI
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