Probiotic pickle capable of efficiently resisting helicobacter pylori

Abstract

The invention belongs to the technical field of deep processing of agricultural products, and provides a production method of probiotic pickles, which is characterized in that fresh vegetables are fermented by adding specific probiotic strains to produce the probiotic pickles. The pickled vegetables added with the probiotics can specifically promote mass propagation of strains with high acid resistance such as lactobacillus acidophilus, lactobacillus plantarum and lactobacillus brevis, and the strains can consume a large amount of oxygen and effectively inhibit growth of infectious microbes, especially aerobic harmful bacteria. They not only can survive and colonize in the stomach, but also can resist the invasion of helicobacter pylori. More importantly, the probiotics can pass the test of gastric juice by 100%, can be planted into the large intestine, and can continue to consume oxygen and prevent the growth of harmful bacteria, thereby maintaining the health of the intestinal tract.

Description

1. Technical Field

[0001] The invention provides a production method of probiotic pickles, which belongs to the field of food science and technology, especially in the category of fermented food and functional food. The pickles are food produced by microbial fermentation process and have unique flavor and nutritional value. 2. Background Technology

[0002] Probiotics are a class of active microorganisms that are beneficial to the health of the host. These microorganisms mainly include lactic acid bacteria, bifidobacteria, yeasts, etc., which play a role in the intestines and promote health. The core characteristics of probiotics include live bacteria, sufficient quantity and beneficial health functions. They have a positive impact on the host through various mechanisms such as enhancing immune function, improving digestion, and inhibiting the growth of pathogenic microorganisms.

[0003] Probiotics have a wide range of applications, including improving diarrhea, relieving lactose intolerance symptoms, preventing vaginal infections, enhancing immunity, relieving allergic effects, lowering serum cholesterol, preventing cancer, etc. Probiotic products come in various forms, including fermented dairy products, health foods, solid beverages, etc.

[0004] In summary, probiotics play an increasingly important role in the field of modern health with their unique health benefits, and their industrial development and application research are also deepening. III. Summary of the invention

[0005] At present, kimchi is mainly fermented with fermentation bacteria, and the fermented bacteria are not fixed and may contain both beneficial bacteria and harmful bacteria. The present invention aims to provide a probiotic kimchi and a production method thereof.

[0006] The present invention adopts the following production process, and fresh vegetables are selected, including one or more of Chinese cabbage, cabbage, white radish, carrot, cucumber, garlic, lettuce, celery, ginger and other angiosperms. The vegetables are placed under running water and thoroughly rinsed to remove soil and impurities on the surface. The vegetables are cut into appropriate sizes as needed, and the washed vegetables are dried to constant weight. The processed fresh vegetables are placed in a fermentation container and a specific probiotic strain is added. Sterile water and salt are added. The jar mouth of the fermentation container is sealed with sterile water. The fermentation temperature and time are controlled to maintain the temperature at 15-25 degrees Celsius, and the pH value in the kimchi container is maintained between 3-7. During the fermentation period, the taste of the kimchi can be checked regularly and adjusted according to personal taste. If it feels too sour, some sugar can be added to balance the sourness. After the fermentation is completed, the kimchi is sealed and packaged to maintain its freshness and the activity of the probiotics.

[0007] The probiotic pickles prepared by the present invention can specifically promote the mass reproduction of acid-resistant strains such as Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus brevis, which can consume a large amount of oxygen and effectively inhibit the growth of miscellaneous bacteria, especially aerobic harmful bacteria. They can not only survive and colonize in the stomach, but also resist the invasion of Helicobacter pylori. More importantly, these probiotics can 100% pass the test of gastric juice and colonize in the large intestine, where they continue to consume oxygen and prevent the growth of harmful bacteria, thereby maintaining intestinal health. IV. Description of the drawings

[0008] Figure 1 A kimchi diagram prepared by the present invention;

[0009] Figure 2 This is a diagram of the present invention in which fresh vegetables are put into the brewing process. V. Specific implementation methods

[0010] Example 1: Probiotic kimchi: a highly effective fermented food against Helicobacter pylori, characterized in that the probiotic kimchi is prepared by the following steps:

[0011] (1) Select fresh vegetables that are bright in color, firm in texture, and undamaged, and ensure that they are fresh and not rotten.

[0012] (2) Wash the vegetables thoroughly under running water to remove dirt and impurities.

[0013] (3) Cut them into appropriate sizes as needed and drain excess water on a clean towel. Dry until constant weight.

[0014] (4) The processed vegetables are placed in a fermentation container, and freeze-dried probiotic powder purchased from a famous brand, sterile water, salt, cinnamon, star anise and other spices are added.

[0015] (5) Ensure that the jar mouth is sealed with sterile water and fermented at room temperature (from October to April of the following year in autumn and winter). During the kimchi production period, the pH value in the kimchi container is maintained between 3-6.

[0016] (6) Check the taste of kimchi regularly and adjust it according to personal taste. If it is too sour, add sugar to balance the sourness. (7) After fermentation is complete, seal the kimchi to maintain its freshness and the activity of probiotics.

Claims

1. A method for preparing probiotic pickles, characterized in that: The method combines traditional fermentation techniques with modern biotechnology to ferment fresh vegetables by adding specific probiotic strains to preserve the traditional flavor of kimchi and increase its health benefits.

2. The specific probiotic strains according to claim 1 include Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei and Lactobacillus brevis, as well as one or more of the probiotic species permitted for use.

3. The main raw materials of the probiotic pickles according to claim 1 are fresh vegetables, which include one or more of Chinese cabbage, cabbage, white radish, carrot, cucumber, garlic, lettuce, celery, ginger and other angiosperms.

4. The probiotic pickle according to claim 1, characterized in that The main raw materials of the probiotic pickles are fresh vegetables, and the selection and processing of the fresh vegetables are as follows: (1) Choose fresh vegetables that are brightly colored, firm, and undamaged. Make sure there are no rotten or spoiled parts of the vegetables. (2) Washing vegetables: Rinse the vegetables thoroughly under running water to remove dirt and impurities on the surface. (3) Cutting and preparation: Cut vegetables into appropriate sizes as needed for fermentation and consumption. (4) Drain: Place the washed vegetables on a clean towel and gently squeeze to remove excess water. Dry until constant weight is reached.

5. The fermentation method of probiotic pickles according to claim 1, characterized in that: (1) Place the processed fresh vegetables described in claim 3 into a fermentation container, add the specific probiotic strain described in claim 2, and add sterile water and salt. (2) Seal the mouth of the fermentation container with sterile water. (3) Control the fermentation temperature and time to ensure the activity of probiotics and the flavor of kimchi, maintain the temperature at 15-25 degrees Celsius, and maintain the pH value in the kimchi container between 3-7. (4) Taste and adjust. During the fermentation period, you can check the taste of the kimchi regularly and adjust it according to your personal taste. If it feels too sour, you can add some sugar to balance the sourness. (5) After fermentation is completed, the kimchi is sealed and packaged to maintain its freshness and the activity of probiotics.

6. The probiotic pickle fermentation method according to claim 5, characterized in that A few things to note: (1) When making kimchi, all tools and containers need to be kept clean and free of grease to prevent the kimchi from spoiling. (2) During the fermentation process, kimchi will produce gas, so do not fill the container too full, leave some space. (3) The fermentation time and temperature of kimchi will affect its taste, and the fermentation time can be adjusted according to personal taste. (4) When making kimchi, you can add spices such as star anise and cinnamon, or adjust it according to personal taste and local ingredients.

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