Viable bacterium soup bag as well as preparation method and application thereof

Abstract

The invention provides a preparation method of viable bacterium soup dumplings, which comprises the following steps: A, clean water and probiotic nutrients are added into a mixing tank to be uniformly stirred and mixed to obtain a blending material, and the probiotic nutrients comprise saccharides and / or Maillard reactants; b, sterilizing the blended material to obtain a sterilized material; c, conveying the sterilized material into a sterile inoculation tank, adding a probiotic suspension, and uniformly mixing to obtain an inoculated material; d, when the viable count of the probiotics in the inoculation material reaches 1 * 10 < 5 >-1 * 10 < 10 > cfu / mL, metering and filling the inoculation material into a packaging shell, and carrying out modified atmosphere treatment and sealed packaging to obtain a viable bacteria soup bag; and E, storing and transporting the prepared viable bacterium soup bag at-18 DEG C to normal temperature. The viable bacterium soup bag has the advantages of being healthy, delicious, convenient and the like, the preparation method of the viable bacterium soup bag is simple in process, easy to operate and convenient for industrial large-scale processing and production, and the product prepared by the preparation method is stable in number of probiotics and good in flavor and can be used as an edible soup base or a seasoning for dishes.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a convenient and easy-to-eat live bacteria soup bag. Background Art

[0002] Probiotic preparations are a type of microbial product that can promote the balance of intestinal microecological flora and have a beneficial effect on health and physiological functions. Probiotics are mostly carried by milk and fruit and vegetable juices to make fermented milk or other fruit and vegetable fermented beverages. They are sweet snack products that may not be eaten at every meal or every day. Soup is a common food for people to eat, and the consumption is large, but traditional soup is salty and is usually eaten at a warm temperature, which does not provide the conditions for the survival of probiotics.

[0003] From the above, it can be seen that both traditional sweet beverages such as fermented milk and traditional salty soups have shortcomings and are difficult to meet people's higher requirements after their living standards have improved. Coupled with traditional consumption habits, the healthy development of the functional probiotic preparation industry has been greatly hindered. Summary of the invention

[0004] In view of the shortcomings of existing probiotic preparations and traditional soups, the purpose of the present invention is to provide a method for preparing a live bacteria soup bag and a soup containing active probiotics, which can be directly eaten at room temperature without heating or cooking.

[0005] In order to achieve the above-mentioned invention object, the present invention adopts the following technical solutions:

[0006] A method for preparing a live bacteria soup bag comprises the following steps in sequence:

[0007] A. Preparation: Add clean water and probiotic nutrients into a mixing tank and stir to mix evenly to obtain a preparation. The probiotic nutrients include carbohydrates and Maillard reactants, selected from one or a mixture of two of them. The amount of the probiotic nutrients added is 0.1-90% of the mass of the preparation.

[0008] B. Sterilization: The prepared materials are then sterilized online by a non-thermal sterilization device or transported to a sterilization tank for thermal sterilization to obtain a sterilized material; C. Inoculation: The sterilized material is transported to a sterile inoculation tank, and the probiotic suspension is added and mixed evenly to obtain an inoculation material;

[0009] D. Sealed packaging; when the number of viable probiotics in the inoculum reaches 1×10 5 ~1×10 10 cfu / mL, the inoculum is metered and filled into the packaging shell, and the live bacteria soup bag is obtained after gas conditioning treatment and sealing packaging;

[0010] E. Storage and transportation: The storage and transportation of the prepared live bacteria soup bag are maintained at -18°C to room temperature, preferably 1°C to room temperature, more preferably 3°C to 8°C.

[0011] Specifically, the carbohydrates refer to monosaccharides, disaccharides, oligosaccharides and polysaccharides, including ribose, arabinose, xylose, galactose, mannose, glucose, fructose, glyceraldehyde, erythrose, thulose, lyxose, deoxyribose, sucrose, lactose, maltose, oligoxylose, isomaltooligosaccharides, oligolactose, stachyose, raffinose, lactulose, oligogentiosaccharides, sesame tetraose, oligomaltose, oligofructose, palatinose, sucrose, oligoagarose, oligomannose and oligochitosan. , oligopectin, soybean oligosaccharides, inulin, spirulina, arthrospira, versicolor polysaccharide, carrot nitrogen-containing polysaccharide, shanbeisu, polydextrose, pectin, gum, agar, gelatin, chitosan, starch, glycogen, cellulose, etc., selected from one or a mixture of two or more of them, preferably inulin, oligofructose, galacto-oligosaccharide, oligoxylose, oligomaltose, oligolactose, oligomaltose, oligolactose, oligomaltose, oligomannose, oligochitosan, the added amount of carbohydrate is 0.1-20% of the mass of the ingredients, preferably 1-10%, more preferably 3-6%.

[0012] Specifically, the Maillard reactant refers to a compound mixture with food flavor generated by a Maillard reaction of a precursor substance containing an amino compound and a carbonyl compound as components. The amount of the Maillard reactant added is 0.1 to 90% of the mass of the ingredients, preferably 3 to 80%, and more preferably 3 to 50%.

[0013] More specifically, the amino compound is a compound such as amine, amino acid, amino acid salt, peptide, protein, etc., including tryptophan, methionine, threonine, valine, lysine, histidine, leucine, isoleucine, alanine, phenylalanine, cystine, cysteine, arginine, glycine, serine, tyrosine, glutamic acid, aspartic acid, proline, hydroxyproline, citrulline, ornithine, cysteine ​​hydrochloride, lysine hydrochloride, arginine hydrochloride, tyrosine hydrochloride, histidine hydrochloride, yeast extract, hydrolyzed animal protein, hydrolyzed vegetable protein, livestock and poultry meat hydrolysate, livestock and poultry bone hydrolysate, etc., selected from one of them or a mixture of more than two thereof, preferably yeast extract, hydrolyzed animal protein, hydrolyzed vegetable protein, livestock and poultry meat hydrolysate, livestock and poultry bone hydrolysate, cysteine ​​hydrochloride, glycine, methionine, and alanine.

[0014] More specifically, the carbonyl compound is a pentose, hexose and disaccharide with reducing sugars, including ribose, arabinose, xylose, galactose, mannose, glucose, deoxyribose, ribulose, xylulose, tagatose, sorbose, psicose, fructose, sucrose, lactose, maltose, etc., selected from one or a mixture of two or more thereof, preferably ribose, xylose and glucose.

[0015] As a preferred embodiment, the precursor material further comprises oxidized animal fat, wherein the animal fat is selected from one or a mixture of two or more fats from livestock, poultry or aquatic animals. Specifically, the preparation of the Maillard reactant comprises the following steps:

[0016] (1) Preparation of oxidized animal fat: Oxidizing animal fat to obtain oxidized animal fat.

[0017] (2) Preparation of Maillard reactant: 100 parts by mass of an amino compound, 0.1 to 10 parts by mass of a carbonyl compound, 0.1 to 10 parts by mass of the oxidized animal fat obtained in step (1), and clean water are added to adjust the solid content to 10 to 50%, preferably 25 to 35%, and the mixture is evenly mixed and heated to 90 to 150° C., preferably 100 to 120° C., and the Maillard reaction is carried out for 80 to 150 minutes to obtain the Maillard reactant.

[0018] Specifically, the probiotics refer to a class of bacteria or fungi that are beneficial to the host by colonizing in the human body and changing the composition of the microecological flora of a certain part of the host, including Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium lactis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium thermophilic, Bifidobacterium ovale, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus crispatus, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus formatus, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus sake, Lactobacillus lactis, Lactobacillus breve, Lactobacillus cellobiose, Streptococcus thermophilus, Streptococcus pyogenes, Streptococcus pneumoniae, Streptococcus viridans, Streptococcus lactis, Streptococcus agalactiae, Streptococcus faecalis, Lactococcus lactis lactic acid subsp., Lactococcus lactis creamer subsp., Propionibacterium freudenreichii subspecies, Propionibacterium acidipropionici, Leuconostoc mesenteroides subspecies mesenteroides, Saccharomyces boulardii, Pediococcus acidilactici, Pediococcus pentosaceus, Staphylococcus calves, Staphylococcus meat, Staphylococcus xylosus, Bacillus licheniformis, Bacillus megaterium, Bacillus natto, Bacillus coagulans, Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus thuringiensis, Bacillus anthracis, Bacillus spherical, Bacillus cereus, Clostridium butyricum, yeast, actinomycetes, etc., selected from one or a mixture of two or more thereof, preferably Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium lactis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium thermophilic, Bifidobacterium ovale, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus crispatus, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus rhamnosus.

[0019] As an optional method, in step A, while adding clean water and probiotic nutrients into the mixing tank and stirring and mixing, an acidulant is also added. To ensure that the probiotics have a good living environment, the amount of the acidulant added should be controlled so that the pH value of the ingredients after addition is not less than 4.2, preferably not less than 4.5.

[0020] The acidulant refers to a food additive used to produce or enhance sourness to improve taste, including malic acid, sodium malate, citric acid, trisodium citrate, tartaric acid, sodium tartarate, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, succinic acid, monosodium succinate, disodium succinate, acetic acid, sodium acetate, gluconic acid, gluconolactone, adipic acid, phytic acid, itaconic acid, ketoglutaric acid, butyric acid, phosphoric acid, etc., selected from one or a mixture of two or more thereof, preferably citric acid, malic acid, lactic acid, and acetic acid.

[0021] As an optional method, in step A, while adding clean water and probiotic nutrients into the mixing tank and stirring and mixing, animal soup or plant soup or a mixture of them is also added, and the amount of soup added is 0.1-90.0% of the mass of the ingredients.

[0022] The animal soup is a boiled water solution of animal meat or animal bones or a mixture thereof.

[0023] The plant juice is a boiled water solution of plant leaves, rhizomes or fruits or a mixture thereof.

[0024] As an optional method, before sealing and packaging in step D, the inoculum is first transported to a fermentation tank, and the temperature is controlled at 28°C to 45°C for fermentation, and the fermentation is terminated when the pH of the liquid drops to 4.0 to 5.5, preferably 4.5 to 5.0.

[0025] Specifically, the sterilization refers to a process of killing pathogenic bacteria in an object, including thermal sterilization and non-thermal sterilization, selected from one or a combination of two thereof.

[0026] More specifically, the thermal sterilization refers to a process of using high temperature to kill pathogenic bacteria and then cooling to room temperature. The sterilization temperature is 70-150°C and the maintenance time is 2s-60min.

[0027] More specifically, the non-thermal sterilization refers to a method of killing pathogenic bacteria in a non-heating manner, including radiation sterilization, pulsed electric field sterilization, pulsed magnetic field sterilization, ultrasonic sterilization, microwave sterilization, etc., selected from one or a combination of more than two of them, preferably radiation sterilization.

[0028] Specifically, the probiotic suspension is obtained by pre-cultivating and multiplying the number of live bacteria of probiotic strains, and the number of live bacteria reaches 1×10 5 ~1×1011 cfu / mL, preferably 1×10 9 ~1×10 11 cfu / mL.

[0029] Specifically, the measurement refers to the mass of the inoculum filled into the packaging shell, which is 50 to 20,000 g, preferably 100 to 2,000 g, and more preferably 200 to 1,000 g.

[0030] Specifically, the modified atmosphere sealed packaging, also known as replacement gas packaging, is a packaging method that reduces the oxygen content in the gas surrounding the food, including inflation packaging, vacuum packaging, or one of them.

[0031] As an optional method, in step A, when clean water and probiotic nutrients are added to the mixing tank and stirred and mixed, seasonings are also added, and the amount of seasonings added is 0.1-7.0% of the mass of the seasonings, preferably 0.1-2.0%.

[0032] The seasonings and condiments refer to supplementary foods that can increase the color, aroma and taste of dishes, promote appetite, and are beneficial to human health, including salt, vegetable cooking oil, wine, soy sauce, vinegar, tomato sauce, fish sauce, MSG, I+G, chicken essence, shrimp roe, oyster sauce, shrimp oil, fish sauce, sugar, honey, maltose, rock sugar, star anise, pepper, cinnamon, chili, pepper, ginger, galangal, amomum, nutmeg, cardamom, grass fruit, angelica, lemongrass, licorice, costus root, angelica, codonopsis, onion, garlic, tangerine peel, fennel, mustard, cloves, cinnamon, cassia bark, fragrant dregs, amomum, galangal, rose, spices, edible flavors, etc., selected from one or a mixture of two or more of them.

[0033] As an optional method, before sterilization in step B, the ingredients are first transported to a fermentation tank, and lactic acid bacteria starter is added and stirred to mix evenly, and the temperature is controlled at 28°C to 45°C for fermentation.

[0034] The lactic acid bacteria fermentation agent refers to a mixed solution that can ferment carbohydrates into mainly lactic acid, and the number of live lactic acid bacteria is cultivated and multiplied to 1×10 5 ~1×10 11 cfu / mL, preferably 1×10 9 ~1×10 11cfu / mL, lactic acid bacteria include adolescent bifidobacterium, animal bifidobacterium, bifidobacterium lactis, bifidobacterium bifidum, bifidobacterium breve, bifidobacterium infantis, bifidobacterium longum, thermophilic bifidobacterium, bifidobacterium ovoid, lactobacillus acidophilus, lactobacillus casei, lactobacillus crispatus, lactobacillus delbrueckii subsp. bulgaricus, lactobacillus delbrueckii lactis subsp. lactis, fermented lactobacillus, formative lactobacillus, lactobacillus helveticus, lactobacillus johnsonii, lactobacillus paracasei, lactobacillus plantarum, lactobacillus reuteri, lactobacillus rhamnosus, lactobacillus salivarius, lactobacillus sake, lactobacillus lactic acid, lactobacillus breve, lactobacillus cellobiose, streptococcus lactis, streptococcus lactis, thermophilic streptococcus, mesenteroides and its cream subsp., leuconostoc wine, etc., selected from one or a mixture of two or more thereof.

[0035] The second object of the present invention is to provide a live bacteria soup bag, which is sealed and packaged, and its packaging shell contains active probiotics and probiotic nutrients. After opening the outer packaging, the soup can be eaten directly at room temperature without heating or cooking.

[0036] In order to achieve the above-mentioned purpose of the invention, the present invention adopts the following technical scheme: a live bacteria soup bag, characterized in that it is prepared by any of the preparation methods described above.

[0037] The live bacteria soup bag comprises a packaging shell, which is made of materials such as plastic, metal or glass and has heat-resistant, air-tight and air-insulating functions, a box or bag, or a basin sealed with a plastic film, or a combination thereof.

[0038] The third object of the present invention is to provide a method for using the live bacteria soup bag.

[0039] In order to achieve the above-mentioned invention objectives, the present invention adopts the following technical scheme: a method for using a live mushroom soup bag, removing the packaging shell of any of the live mushroom soup bags as described above, and eating it at room temperature or after slightly heating, or removing the packaging shell of the live mushroom soup bag and adding it to food as a seasoning for dishes.

[0040] The slightly heating is to heat the soup in the packaging shell to room temperature to 45°C, preferably 38 to 42°C.

[0041] The live bacteria soup bag of the present invention uses the probiotic nutrients mainly composed of the salty soup base commonly used by people when eating as the probiotic carrier, and the probiotic nutrients in the soup bag provide the nutrients mainly composed of carbon source and nitrogen source necessary for the growth and reproduction of probiotics. In the soup base, the unpurified Maillard reactant is a reaction mixture, which contains the Maillard reactant and a large amount of unreacted sugar, protein, amino acid, yeast extract, hydrolyzed plant and animal protein, etc., which provides sufficient proliferation factors for probiotics during the storage period, and improves the survival rate of live bacteria through measures such as low temperature storage and anaerobic packaging, breaking through the defect that the salty soup base does not contain live bacteria, and providing an additional channel for people to eat probiotics. The mixture after the Maillard reaction not only provides carbon source and nitrogen source for probiotics, as a promoter for the growth of probiotics, but also provides deliciousness for people when eating. It is made into the form of soup bags, which provides great convenience for people to eat. The live bacteria soup bag has the advantages of being healthy, delicious, convenient, etc. The preparation method thereof is simple in process and easy to operate, and is convenient for industrial large-scale processing and production. The product prepared by the preparation method has a stable number of probiotics and good flavor. The prepared product can be stored and transported at low temperature or room temperature, and the product can be used as an edible soup base or a seasoning for dishes. DETAILED DESCRIPTION

[0042] The present invention is further illustrated by the following examples, but the examples do not limit the scope of the present invention.

[0043] Pre-made enzyme solution:

[0044] Preparation of beef hydrolysate: 100g of beef was minced into meat paste, 1g of papain and 20g of water were added, and the mixture was stirred and hydrolyzed at 60-65°C for 120min, then the temperature was raised to 92-95°C to inactivate the enzyme for 10min, and after cooling, water was added to prepare beef hydrolysate with a solid content of 20%.

[0045] Preparation of chicken bone enzymatic hydrolysate: ultrafinely grind chicken scraps and chicken bones to make 100-mesh bone mud, add water to prepare chicken bone mud suspension, the concentration is about 30%, heat to 95°C for sterilization for 30 minutes, cool, adjust the pH value to 8.5, then add 1% pancreatic enzyme and 2.5% compound flavor protease of chicken bone raw material (fresh weight), control the temperature at 50°C, stir the enzymatic hydrolysis reaction for 120 minutes, then raise the temperature of the reaction system to 90-95°C to inactivate the enzyme for 10 minutes, use a centrifuge, centrifuge at 4000 rpm for 15 minutes, collect the supernatant, and concentrate to prepare a chicken bone enzymatic hydrolysate with a solid content of 15%.

[0046] Example 1

[0047] This example is an example of preparing Maillard reactants using beef enzymatic hydrolysate.

[0048] A. Preparation of oxidized beef fat: Take an appropriate amount of fresh beef fat and boil it into light yellow butter. Then take 150g of butter and add it into a 250ml three-necked flask. Heat it to 120-125℃ and introduce dry air with stirring at a gas flow rate of 0.04(m 3 / h.100g fat), the oxidation reaction was carried out for 180min while stirring, and the oxidized beef fat was obtained after cooling to room temperature.

[0049] B. Preparation of Maillard reactant: 100 g of pre-prepared beef enzymatic hydrolysate, 5 g of oxidized beef fat prepared in step A of this example, 2 g of shallot puree, 30 g of yeast extract, 3 g of soy sauce powder, 1.5 g of thiamine, 5 g of L-cysteine ​​hydrochloride, 2.5 g of glycine, 5 g of L-alanine, 1.5 g of L-leucine, 1 g of L-proline, 1.25 g of DL-methionine, 2 g of glucose, 3.5 g of D-xylose, 8 g of monosodium glutamate, and 1 g of propylene glycol were added to a stirred reactor in sequence, the pH value was adjusted to 6.3, clean water was added to adjust the solid content to 30%, the mixture was stirred and reacted at 105-110° C. for 100 min, and the Maillard reactant was obtained after cooling to room temperature.

[0050] Example 2

[0051] This example is an example of preparing Maillard reactants using chicken bone enzymatic hydrolysate.

[0052] A. Preparation of oxidized chicken fat: Take an appropriate amount of fresh chicken fat and boil it into light yellow chicken oil. Then take 160g of chicken oil and add it into a 250ml three-necked flask. Heat it to 125-130℃ and introduce dry air with stirring at a gas flow rate of 0.05(m 3 / h.100g fat), the oxidation reaction was carried out for 180min while stirring, and the oxidized chicken fat was obtained after cooling to room temperature.

[0053] B. Preparation of Maillard reactant: 200 g of pre-prepared chicken bone enzymatic hydrolysate, 12.5 g of hydrolyzed vegetable protein, 8 g of hydrolyzed animal protein, 17 g of yeast extract, 2 g of thiamine, 2 g of glucose, 5 g of xylose, 6 g of oxidized chicken fat obtained in step A of this example, 2.5 g of L-cysteine ​​hydrochloride, 1.25 g of glycine, 1.25 g of DL-methionine, 0.75 g of L-alanine, and 1 g of propylene glycol were added to a stirred reactor in sequence, the pH value was adjusted to 6.5, clean water was added to adjust the solid content to 15%, the reaction was stirred at 105-110° C. for 90 min, and then cooled to room temperature to obtain the Maillard reactant.

[0054] Example 3

[0055] This example is an example of preparing Maillard reactants using hydrolyzed animal protein.

[0056] A. Preparation of oxidized pig fat: Take an appropriate amount of fresh pig fat and boil it into light yellow lard. Then take 150g of lard and add it into a 250ml three-necked flask. Heat it to 120-128℃ and introduce dry air with stirring at a gas flow rate of 0.07 (m 3 / h.100g fat), the oxidation reaction was carried out for 175min while stirring, and the oxidized pig fat was obtained after cooling to room temperature.

[0057] B. Preparation of Maillard reactant: 20 g of hydrolyzed animal protein, 30 g of hydrolyzed vegetable protein, 5 g of oxidized pig fat obtained in step A of this example, 2.5 g of shallot puree, 40 g of yeast extract, 2 g of soy sauce powder, 1.0 g of thiamine, 2.5 g of L-cysteine ​​hydrochloride, 1.25 g of glycine, 0.5 g of L-alanine, 0.3 g of L-leucine, 1.25 g of DL-methionine, 2.5 g of glucose, 3.5 g of ribose, 3 g of monosodium glutamate, and 1 g of propylene glycol were added to a stirred reactor in sequence, the pH value was adjusted to 6.7, clean water was added to adjust the solid content to 45%, the mixture was reacted at 105-110° C. with stirring for 100 min, and the mixture was cooled to room temperature to obtain the Maillard reactant.

[0058] Example 4

[0059] This example is an embodiment of the preparation of a live bacteria soup bag.

[0060] A. Preparation: Add 380 g of clean water at room temperature and 16 g of the Maillard reactant prepared in Example 1 into a 1000 ml mixer and stir to mix evenly to prepare the ingredients.

[0061] B. Sterilization: Then transfer the prepared ingredients to a 1000ml sterilization tank, heat it to 115-121°C, maintain it for 10-15 seconds for heat sterilization, and then cool it to room temperature to obtain the sterilized material.

[0062] C. Inoculation: Transfer the sterilized material to a 1000ml sterile inoculation tank and add a pre-prepared live bacterial count of 1.0×10 10 4 g of Bifidobacterium bifidum suspension with a concentration of 0.1 cfu / mL was mixed evenly to obtain the inoculum.

[0063] D. Sealed packaging: Fill the inoculum into a 250 ml PET plastic bottle and fill it with nitrogen to obtain a live bacteria soup bag. E. Storage and transportation: The storage and transportation of the prepared live bacteria soup bag should be maintained at 3°C ​​to 8°C.

[0064] Example 5

[0065] This example is an embodiment of the preparation of a live bacteria soup bag.

[0066] A. Preparation: Add 140 g of clean water at room temperature, 250 g of chicken soup, 30 g of the Maillard reaction product obtained in Example 2, 5 g of a 30% soy milk aqueous solution, 0.5 g of tomato sauce, and 3 g of salt into a 1000 ml mixer and stir to mix uniformly to prepare the ingredients.

[0067] B. Sterilization: Then transfer the prepared ingredients to a 1000ml sterilization tank, heat it to 100℃, maintain it for 10 minutes for heat sterilization, and then cool it to room temperature to obtain the sterilized material.

[0068] C. Inoculation: Transfer the sterilized material to a 1000ml sterile inoculation tank and add a pre-prepared inoculum with a viable count of 6.6×10 10 1.5 g of Bifidobacterium longum suspension with a concentration of cfu / mL was mixed evenly to obtain the inoculum.

[0069] D. Sealed packaging: Fill the inoculum into a 250 ml PET plastic bottle and fill it with nitrogen, then seal and package to obtain the live bacteria soup bag. E. Storage and transportation: The storage and transportation of the prepared live bacteria soup bag should be maintained at 5°C to 15°C.

[0070] Example 6

[0071] This example is an embodiment of the preparation of a live bacteria soup bag.

[0072] A. Preparation: Add 135 g of clean water at room temperature, 255 g of pork bone soup, 1 g of citric acid, 15 g of the Maillard reaction product obtained in Example 3, 3 g of salt, and 5 g of tomato juice into a 1000 ml mixer and stir to mix uniformly to prepare the ingredients.

[0073] B. Sterilization: Then transfer the prepared materials into a 1000ml glass bottle, place it in the window of a 5Mev high-energy electron beam accelerator irradiation device, and perform irradiation sterilization at a dose of 8KGy to obtain a sterilized material.

[0074] C. Inoculation: Transfer the sterilized material to a 1000ml sterile inoculation tank and add a pre-prepared inoculum with a live bacterial count of 2×10 10 2 g of Lactobacillus johnsonii suspension with a concentration of cfu / mL was mixed evenly to obtain the inoculum.

[0075] D. Sealed packaging: Fill the inoculum into a 250ml PET plastic bag and fill it with nitrogen to obtain the live bacteria soup bag. E. Storage and transportation: The storage and transportation of the prepared live bacteria soup bag should be maintained at 1℃~7℃.

[0076] Example 7

[0077] This example is an embodiment of the preparation of a live bacteria soup bag.

[0078] A. Preparation: Add 220g of clean water at room temperature, 150g of chicken soup, 10g of oligosaccharide, 10g of inulin, 6g of the Maillard reaction product obtained in Example 2, and 2.5g of salt into a 1000ml mixer and stir and mix evenly to obtain the preparation. B. Sterilization: Then transfer the preparation to a 1000ml sterilization tank, heat it to 95°C, maintain it for 20 minutes for heat sterilization, and then cool it to room temperature to obtain the sterilized material.

[0079] C. Inoculation: Transfer the sterilized material to a 1000ml sterile inoculation tank and add a pre-prepared viable count of 5×10 10 1 g of Lactobacillus reuteri suspension with a cfu / mL was mixed evenly to obtain the inoculum.

[0080] D. Sealed packaging: Fill the inoculum into a 200ml silicone plastic bag and fill it with nitrogen to obtain a live bacteria soup bag.

[0081] E. Storage and transportation: The storage and transportation of the prepared live bacteria soup bags should be maintained at 10℃~15℃.

[0082] Example 8

[0083] This example is an embodiment of the preparation of a live bacteria soup bag.

[0084] A. Preparation: Add 9 g of clean water at room temperature, 340 g of the Maillard reaction product obtained in Example 3, 10 g of oligofructose, and 16 g of salt into a 1000 ml mixer and stir to mix evenly to prepare the ingredients.

[0085] B. Sterilization: Then transfer the prepared ingredients to a 1000ml sterilization tank, heat it to 121℃, maintain it for 60 seconds for heat sterilization, and then cool it to room temperature to obtain the sterilized material.

[0086] C. Inoculation: Transfer the temperature-adjusted material to a 1000 ml sterile inoculation tank and add a pre-prepared inoculum with a viable count of 8.9 × 10 9 40 g of the Bifidobacterium adolescentis bacterial suspension with a concentration of cfu / mL was mixed evenly to obtain the inoculum.

[0087] D. Sealed packaging: Fill the inoculum into a 150ml PET plastic bottle and fill it with nitrogen to obtain the live bacteria soup bag. E. Storage and transportation: The storage and transportation of the prepared live bacteria soup bag should be maintained at 5℃~10℃.

[0088] Example 9

[0089] This example is an embodiment of the preparation of a live bacteria soup bag.

[0090] A. Preparation: Add 385g of clean water at room temperature, 5g of xylo-oligosaccharide, 5g of sucrose, 10g of spirulina, and 5g of resistant starch into a 1000ml mixer and stir to mix evenly to prepare the ingredients.

[0091] B. Sterilization: Then transfer the prepared ingredients to a 1000ml sterilization tank, heat it to 95℃, maintain it for 20 minutes for heat sterilization, and then cool it to room temperature to obtain the sterilized material.

[0092] C. Inoculation: Transfer the sterilized material to a 1000ml sterile inoculation tank and add a pre-prepared viable bacterial count of 5.5×10 10 1 g of infant Bifidobacterium suspension with a concentration of cfu / mL was mixed evenly to obtain the inoculum.

[0093] D. Sealed packaging: Fill the inoculum into a 200 ml silicone plastic bag and fill it with nitrogen, then seal and package to obtain the live bacteria soup bag. E. Storage and transportation: The storage and transportation of the prepared live bacteria soup bag should be maintained at 10°C to 15°C.

[0094] Example 10

[0095] This example is an embodiment of the preparation of a live bacteria soup bag.

[0096] A. Preparation: Add 380g clean water at room temperature, 10g xylo-oligosaccharide, 5g sucrose, 5g inulin and 6g resistant starch into a 1000ml mixer and stir to mix evenly to prepare the ingredients.

[0097] B. Sterilization: Then transfer the fermented material to a 1000ml sterilization tank, heat it to 95℃, maintain it for 20 minutes for heat sterilization, and then cool it to room temperature to obtain the sterilized material.

[0098] C. Inoculation: Transfer the sterilized material to a 1000ml sterile inoculation tank and add a pre-prepared inoculum with a viable count of 5.3×10 10 cfu / mL of animal Bifidobacterium suspension 0.5 g, 3.5×10 10 cfu / mL of Lactobacillus rhamnosus suspension was mixed evenly to obtain the inoculum.

[0099] D. Sealed packaging: Fill the inoculum into a 200 ml silicone plastic bag and fill it with nitrogen, then seal and package to obtain the live bacteria soup bag. E. Storage and transportation: The storage and transportation of the prepared live bacteria soup bag should be maintained at 10°C to 15°C.

[0100] Embodiment 11

[0101] This example is an embodiment of the preparation of a live bacteria soup bag.

[0102] A. Preparation: Add 380g clean water at room temperature, 5g xylo-oligosaccharide, 5g glucose, 10g inulin and 6g resistant starch into a 1000ml mixer and stir to mix evenly to prepare the ingredients.

[0103] B. Sterilization: Then transfer the prepared ingredients to a 1000ml sterilization tank, heat it to 95℃, maintain it for 20 minutes for heat sterilization, and then cool it to room temperature to obtain the sterilized material.

[0104] C. Inoculation: First, transfer the sterilized material to a 1000 ml sterile inoculation tank and add a pre-prepared viable bacterial count of 5.9 × 10 6 0.8 g of Bifidobacterium breve suspension with a cfu / mL was mixed evenly, and then transferred to a 1000 ml fermentation tank, and the temperature was controlled at 40° C. to 43° C. for fermentation. The fermentation was terminated when the pH value dropped to 5.5.

[0105] D. Sealed packaging; filling the above inoculated and fermented liquid into a 200 ml silicone plastic bag and nitrogen-filled and sealed to obtain a live bacteria soup bag

[0106] E. Storage and transportation: The storage and transportation of the prepared live bacteria soup bags should be maintained at 10℃~15℃.

[0107] Example 12

[0108] This example is an embodiment of the test of pH value and viable bacteria count of the live bacteria soup bag of the present invention.

[0109] pH determination method: refer to the detection method of GB5009.237-2016 for determination.

[0110] Method for determining viable bacteria count: refer to the detection method of GB4789.2-2022 for determination.

[0111] The test results of each embodiment are shown in the table:

[0112] Test results of live mushroom soup stored at 5℃ for 2 months

[0113]

[0114] Example 13

[0115] This example is an embodiment of the method for using the live bacteria soup bag.

[0116] After removing the packaging shell from the live bacteria soup bag prepared in Example 5, it can be directly eaten after being heated to 45° C. using a heater.

[0117] Embodiment 14

[0118] This example is an embodiment of the method for using the live bacteria soup bag.

[0119] The live mushroom soup bag prepared in Example 7 can be eaten directly after removing the packaging shell.

[0120] Embodiment 15

[0121] This example is an embodiment of the method for using the live bacteria soup bag.

[0122] After removing the packaging shell of the live bacteria soup bag prepared in Example 8, add it to the chicken stewed in a pot dish at an amount of 3% as a seasoning for the dish.

Claims

1. A method for preparing a live bacteria soup bag, characterized in that The following steps are included in sequence: A. Preparation: Add clean water and probiotic nutrients into a mixing tank and stir to mix evenly to obtain a preparation. The probiotic nutrients include carbohydrates and Maillard reactants, selected from one or a mixture of two of them. The amount of the probiotic nutrients added is 0.1-90% of the mass of the preparation. B. Sterilization: The prepared materials are then sterilized online through a non-thermal sterilization device or transported to a sterilization tank for thermal sterilization to obtain sterilized materials; C. Inoculation: transport the sterilized material into a sterile inoculation tank, add the probiotic suspension and mix evenly to obtain the inoculation material; D. Sealed packaging; when the number of viable probiotics in the inoculum reaches 1×10 5 ~1×10 10 cfu / mL, the inoculum is metered and filled into the packaging shell, and the live bacteria soup bag is obtained after gas conditioning treatment and sealing packaging; E. Storage and transportation: The storage and transportation of the prepared live bacteria soup bags should be maintained at -18℃ to room temperature.

2. The method for preparing live bacteria soup according to claim 1, characterized in that: The carbohydrates include monosaccharides, disaccharides, oligosaccharides and polysaccharides, including ribose, arabinose, xylose, galactose, mannose, glucose, fructose, glyceraldehyde, erythrose, thulose, lyxose, deoxyribose, sucrose, lactose, maltose, trehalose, lacto-oligosaccharides, galacto-oligosaccharides, xylose, isomalto-oligosaccharides, lactofructo-oligosaccharides, stachyose, raffinose, lactulose, gentio-oligosaccharides, sesame tetrasaccharides, malto-oligosaccharides , oligofructose, palatinose, sucrose, oligoagarose, oligomannose, oligochitosan, oligopectin, soybean oligosaccharides, inulin, spirulina, arthrospira, versicolor polysaccharide, carrot nitrogen-containing polysaccharide, shanbeisu, polydextrose, pectin, gum, agar, gelatin, chitosan, starch, glycogen, cellulose, selected from one of them or a mixture of two or more thereof, the added amount of carbohydrates is 0.1-20% of the mass of the ingredients.

3. The method for preparing live bacteria soup dumpling according to claim 1, characterized in that: The Maillard reactant refers to a compound mixture with food flavor generated by a Maillard reaction of a precursor substance containing an amino compound and a carbonyl compound as components. The amount of the Maillard reactant added is 0.1-90% of the mass of the seasoning.

4. The method for preparing live bacteria soup dumpling according to claim 3, characterized in that: The amino compound includes tryptophan, methionine, threonine, valine, lysine, histidine, leucine, isoleucine, alanine, phenylalanine, cystine, cysteine, arginine, glycine, serine, tyrosine, glutamic acid, aspartic acid, proline, hydroxyproline, citrulline, ornithine, cysteine ​​hydrochloride, lysine hydrochloride, arginine hydrochloride, tyrosine hydrochloride, histidine hydrochloride, yeast extract, hydrolyzed animal protein, hydrolyzed plant protein, livestock and poultry meat hydrolysate, livestock and poultry bone hydrolysate, selected from one or a mixture of two or more thereof; the carbonyl compound is a pentose, hexose and disaccharide with reducing sugar, including ribose, arabinose, xylose, galactose, mannose, glucose, deoxyribose, ribulose, xylulose, tagatose, sorbose, psicose, fructose, sucrose, lactose, maltose, selected from one or a mixture of two or more thereof.

5. The method for preparing live bacteria soup dumpling according to claim 3 or 4, characterized in that: The precursor material also includes oxidized animal fat, wherein the animal fat is selected from one or a mixture of two or more fats from livestock, poultry or aquatic animals. The preparation of the Maillard reaction product includes the following steps: (1) Preparation of oxidized animal fat: oxidizing animal fat to obtain oxidized animal fat; (2) Preparation of Maillard reactant: 100 parts by mass of an amino compound, 0.1 to 10 parts by mass of a carbonyl compound, 0.1 to 10 parts by mass of the oxidized animal fat prepared in step (1), and clean water are added to adjust the solid content to 10 to 50%, mixed evenly, heated to 90 to 150° C., and subjected to Maillard reaction for 80 to 150 minutes to obtain the Maillard reactant.

6. The method for preparing live bacteria soup dumpling according to claim 1, characterized in that: The probiotics include bifidobacterium adolescentis, bifidobacterium animalis, bifidobacterium lactis, bifidobacterium bifidum, bifidobacterium breve, bifidobacterium infantis, bifidobacterium longum, bifidobacterium thermophilic, bifidobacterium ovale, lactobacillus acidophilus, lactobacillus casei, lactobacillus crispatus, lactobacillus delbrueckii, lactobacillus fermentum, lactobacillus formatus, lactobacillus helveticus, lactobacillus johnsonii, lactobacillus paracasei, lactobacillus plantarum, lactobacillus reuteri, lactobacillus rhamnosus, lactobacillus salivarius, lactobacillus sake, lactobacillus lactis, lactobacillus breve, lactobacillus cellobiose, streptococcus thermophilus, streptococcus pyogenes, streptococcus pneumoniae, viridans streptococcus, streptococcus lactis Bacteria, Streptococcus agalactiae, Streptococcus faecalis, Lactococcus lactis lactic acid subsp. lactis, Lactococcus lactis cremoris subsp. freudenreichii subsp. shermanii, Propionibacterium acidipropionici, Leuconostoc mesenteroides subsp. mesenteroides, Saccharomyces boulardii, Pediococcus acidilactici, Pediococcus pentosaceus, Staphylococcus calf, Staphylococcus meat, Staphylococcus xylosus, Bacillus licheniformis, Bacillus megaterium, Bacillus natto, Bacillus coagulans, Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus thuringiensis, Bacillus anthracis, Bacillus sphaericus, Bacillus cereus, Clostridium butyricum, yeast, actinomycetes, selected from one or a mixture of two or more thereof.

7. The method for preparing live bacteria soup dumpling according to claim 1, characterized in that: In step A, while adding clean water and probiotic nutrients into a mixing tank and stirring and mixing, an acidulant is also added. The amount of the acidulant added should be controlled so that the pH value of the ingredients after addition is not less than 4.

2. The acidulant includes malic acid, sodium malate, citric acid, trisodium citrate, tartaric acid, sodium tartarate, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, succinic acid, monosodium succinate, disodium succinate, acetic acid, sodium acetate, gluconic acid, gluconolactone, adipic acid, phytic acid, itaconic acid, ketoglutaric acid, butyric acid, phosphoric acid, selected from one or a mixture of two or more thereof.

8. The method for preparing live bacteria soup dumpling according to claim 1, characterized in that: In step A, clean water and probiotic nutrients are added into a mixing tank for stirring and mixing, and animal broth or plant broth or a mixed broth thereof is also added, and the amount of the broth added is 0.1-90.0% of the mass of the ingredients.

9. The method for preparing live bacteria soup dumpling according to claim 1, characterized in that: Step D: Before sealing and packaging, the inoculum is first transported to a fermentation tank and the temperature is controlled at 28°C to 45°C for fermentation.

10. A live bacteria soup bag, characterized in that: The sealed packaging shell prepared by the preparation method according to any one of claims 1 to 9 contains a live bacteria soup bag containing probiotics and probiotic nutrients.

11. A method for using a live bacteria soup bag, characterized in that: The live mushroom soup bag as claimed in claim 10 is removed from its packaging shell and eaten at room temperature or after being slightly heated, or the live mushroom soup bag is removed from its packaging shell and added to food as a seasoning for dishes.

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