Probiotic steamed stuffed bun as well as preparation method and application thereof

Abstract

The invention provides a preparation method of probiotic soup dumplings, which comprises the following steps: A, clean water, probiotics and Maillard reactants are added into a mixer to be stirred and mixed uniformly to obtain a blending material, the probiotics comprise prebiotics and edible acid, and the prebiotics and the edible acid are selected from one or a combination of the prebiotics and the edible acid; b, sterilizing, sealing and packaging to obtain probiotic soup bags; and C, storing and transporting at-25 DEG C to normal temperature. The probiotic soup steamed stuffed bun contains probiotics and a Maillard reaction mixture, provides delicious taste for people to drink soup, and provides great convenience for people to eat when the soup steamed stuffed bun is made into the form of the soup steamed stuffed bun.

Description

Technical Field

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

[0002] Soup is a liquid made from protein-rich animal meat or bones, added with water, spices, etc. It is a very popular food in people's lives.

[0003] With the improvement of living quality and dietary structure, convenient, fast, nutritious and healthy soups have become more and more popular among people.

[0004] Therefore, it is of great significance to prepare a soup that is convenient for people to eat, delicious, nutritious and healthy. Summary of the invention

[0005] In view of the shortcomings of existing soup materials and preparation methods thereof, the present invention aims to provide a preparation method of a probiotic soup bag.

[0006] In order to achieve the above object, the present invention adopts the following technical scheme: a method for preparing a probiotic soup bag, characterized by comprising the following steps:

[0007] A. Preparation: Add clean water, probiotics and Maillard reactants into a mixer and stir and mix them evenly to obtain a preparation. The probiotics include prebiotics and edible acids, selected from one or a combination of two of them. The amount of prebiotics added is 0.1-40% of the mass of the preparation. The prebiotics refer to a class of substances that can stimulate the growth of beneficial bacteria without stimulating the activity of pathogenic bacteria and spoilage bacteria, including oligosaccharides, ... Sugar, isomaltooligosaccharide, lactofructooligosaccharide, stachyose, raffinose, lactulose, gentiooligosaccharide, wild sesame tetrasaccharide, malt oligosaccharide, fructooligosaccharide, palatinose, sucrose, agar oligosaccharide, mannooligosaccharide, chitosan oligosaccharide, pectin oligosaccharide, soybean oligosaccharide, inulin, spirulina, arthrospira, versicolor polysaccharide, carrot nitrogenous polysaccharide, safflower, polydextrose, pectin, gum, agar, gelatin, resistant starch, glycogen, nanocellulose, etc., selected from A mixture of one or more of them, the amount of prebiotics added is 0-40% of the weight of the ingredients, preferably 5-30%, more preferably 10-20%, the edible acid refers to an edible acid that has an inhibitory effect on pathogenic bacteria, including malic acid, citric acid, tartaric acid, lactic acid, fumaric acid, succinic acid, acetic acid, gluconic acid, gluconolactone, adipic acid, phytic acid, itaconic acid, ketoglutaric acid, butyric acid, phosphoric acid, selected from one or more of them, the amount of edible acid added is 0-10% of the weight of the ingredients, preferably 0.1-4%, more preferably 0.3-1.5%, the Maillard reactant refers to a compound mixture with food flavor generated by Maillard reaction using components containing amino compounds and carbonyl compounds as precursors, the amount of Maillard reactant added is 0.1-90% of the weight of the ingredients, preferably 3-80%, more preferably 3-50%;

[0008] B. Packaging: Sterilize and seal the probiotic soup bag;

[0009] C. Storage and transportation: The storage and transportation of the prepared probiotic soup bag is maintained at -25°C to room temperature, preferably -18°C to room temperature, more preferably 3°C to 8°C;

[0010] Specifically, the amino compounds are compounds such as amines, amino acids, amino acid salts, peptides, proteins, and include 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, enzyme hydrochloride, Mother extract, hydrolyzed animal protein, hydrolyzed plant protein, enzymatic hydrolyzate of livestock and aquatic animal meat, enzymatic hydrolyzate of livestock and aquatic animal bones, etc., selected from one of them 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, etc., selected from one of them or a mixture of two or more thereof.

[0011] 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, and the preparation of the Maillard reactant comprises the following steps:

[0012] (1) Preparation of oxidized animal fat: oxidizing animal fat to obtain oxidized animal fat;

[0013] (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 uniformly mixed, and then heated to 90 to 150° C., preferably 100 to 120° C., and subjected to Maillard reaction for 80 to 150 minutes to obtain the Maillard reactant.

[0014] Specifically, the sterilization and sealed packaging in step B refers to sterilization first and then sealed packaging or first sealed packaging and then sterilization. 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.

[0015] As an optional method, in step A, while adding clean water, probiotics and Maillard reactants into a mixer and stirring and mixing, animal broth or plant broth or a mixed broth thereof is also added, and the amount of broth added is 0.1 to 90.0% of the mass of the ingredients.

[0016] The animal soup is a boiled water solution of animal meat or animal bones or a mixture thereof.

[0017] The plant juice is a boiled water solution of plant leaves, rhizomes or fruits or a mixture thereof.

[0018] As an optional method, in step A, when clean water, probiotics and Maillard reactants are added to a mixer 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 0.1-3.0%.

[0019] 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.

[0020] As an optional method, when step B adopts the method of sterilizing first and then sealing and packaging, before sealing and packaging, the sterilized liquid is first transported to a sterile inoculation tank, and the probiotic suspension is added and mixed evenly for inoculation before sealing and packaging. The amount of probiotic suspension added is based on the number of live bacteria in the liquid in the inoculation tank 1×10 5 ~1×10 10 cfu / mL, preferably 1×10 6 ~1×10 9 The amount of cfu / m was added.

[0021] 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, and Lactobacillus chemokines. Streptococcus pyogenes, Streptococcus pneumoniae, Streptococcus viridans, Streptococcus lactis, 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 carnosus, 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, etc., selected from one or a mixture of two or more thereof.

[0022] As an optional method, before packaging in step B, the ingredients are first transferred to a fermentation tank, and lactic acid bacteria starter is added and stirred to mix evenly. The temperature is controlled at 28°C to 45°C for fermentation, and the fermentation is terminated when the pH of the feed liquid drops to 3.0 to 5.5, preferably 4.5 to 5.0.

[0023] Specifically, the lactic acid bacteria fermentation agent refers to a lactic acid bacteria fermentation agent 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 11 cfu / mL of a liquid, wherein the 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, 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 lactis, mesenteroides and its cream subspecies, leuconostoc wine, etc., selected from one or a mixture of two or more thereof.

[0024] 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.

[0025] 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.

[0026] Specifically, the probiotic suspension is obtained by pre-cultivating and multiplying the number of live bacteria of the probiotic strains, and the number of live bacteria reaches 1×10 5 ~1×10 11 cfu / mL, preferably 1×10 9 ~1×10 11 cfu / mL.

[0027] Specifically, the sealed packaging refers to metering and filling the prepared ingredients or sterilized liquid into the packaging shell and sealing it after gas conditioning treatment.

[0028] More specifically, the measurement refers to the mass of the liquid 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.

[0029] More specifically, the modified atmosphere treatment, also known as replacement gas treatment, is a packaging method for reducing the oxygen content in the gas surrounding the food, including inflation treatment, vacuum treatment, or one of them.

[0030] The second object of the present invention is to provide a probiotic soup bag, which is sealed and packaged, and the probiotics and Maillard reactants are wrapped in the packaging shell. After the outer packaging is opened, the soup can be directly eaten at room temperature without heating or cooking.

[0031] In order to achieve the above-mentioned purpose of the invention, the present invention adopts the following technical scheme: a probiotic soup bag, characterized in that it is prepared by any of the preparation methods described above.

[0032] The beneficial soup bag comprises a packaging shell, which is made of materials such as plastic, metal or glass and has heat-resistant, airtight and air-insulating functions, a box or bag, or a basin sealed with a plastic film, or a combination thereof.

[0033] The third object of the present invention is to provide a method for using the beneficial soup bag, which comprises removing the packaging shell of the beneficial soup bag and eating it at room temperature or after slightly heating, or removing the packaging shell of the beneficial soup bag and adding it to food as a seasoning for dishes.

[0034] The probiotic soup bag of the present invention contains probiotics and Maillard reaction mixture, which provides deliciousness for people when drinking soup, and is made into a soup bag, which provides great convenience for people when eating. The probiotic soup bag has the advantages of health, deliciousness, convenience, etc., and its preparation method is simple and easy to operate, which is convenient for industrial large-scale production. The product prepared by the preparation method has stable quality and good flavor. The prepared product can be stored and transported at low temperature or room temperature, and the product can be used as edible soup or seasoning for dishes. DETAILED DESCRIPTION

[0035] The present invention is further illustrated by the following examples, but the examples do not limit the scope of the present invention.

[0036] Pre-made enzyme solution:

[0037] Preparation of beef hydrolysate: 100g of fresh 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%.

[0038] 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 kill the enzyme for 10 minutes, use a centrifuge, centrifuge at 4000 rpm for 15 minutes, collect the supernatant, and then concentrate and modulate it into a chicken bone enzymatic hydrolysate with a solid content of 15%.

[0039] Example 1

[0040] This example is an example of preparing Maillard reactants using beef enzymatic hydrolysate.

[0041] 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.

[0042] B. Preparation of Maillard reactant: 100 g of pre-prepared beef enzymatic hydrolysate, 5 g of oxidized beef fat obtained 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, 2.0 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 reacted at 105-110° C. with stirring for 100 min, and the Maillard reactant was obtained after cooling to room temperature.

[0043] Example 2

[0044] This example is an example of preparing Maillard reactants using chicken bone enzymatic hydrolysate.

[0045] 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.

[0046] 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 ribose, 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.

[0047] Example 3

[0048] This example is an example of preparing Maillard reactants using hydrolyzed animal protein.

[0049] 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 180min while stirring, and the oxidized pig fat was obtained after cooling to room temperature.

[0050] 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.

[0051] Example 4

[0052] This example is an embodiment of the preparation of a probiotic soup bag.

[0053] A. Preparation: Add 355 g of clean water at room temperature, 30 g of galacto-oligosaccharide, 10 g of inulin, and 15 g of the Maillard reaction product prepared in Example 1 into a 1000 ml mixer, stir and mix evenly to prepare the ingredients.

[0054] B. Packaging: First, transfer the ingredients to a 1000ml sterilization tank, heat it to 115-121°C, maintain it for 10-15 seconds for thermal sterilization, and then cool it to room temperature. Then, fill it into a 250ml PET plastic bottle, fill it with nitrogen, and seal it to obtain the probiotic soup bag.

[0055] C. Storage and transportation: The storage and transportation of the prepared probiotic soup packets should be maintained at 3°C ​​to 8°C.

[0056] Example 5

[0057] This example is an embodiment of the preparation of a probiotic soup bag.

[0058] A. Preparation: Add 380 g of clean water at room temperature, 1 g of malic acid, 1 g of citric acid, and 12 g of the Maillard reactant prepared in Example 2 into a 1000 ml mixer, stir and mix evenly to prepare the ingredients.

[0059] B. Packaging: First, transfer the ingredients to a 1000ml sterilization tank, heat it to 100°C, maintain it for 10 minutes for thermal sterilization, and then cool it to room temperature. Then fill it into a 250ml PET plastic bottle and fill it with nitrogen to seal it to obtain the probiotic soup bag. C. Storage and transportation: The storage and transportation of the prepared probiotic soup bag should be maintained at 10°C to 15°C.

[0060] Example 6

[0061] This example is an embodiment of the preparation of a probiotic soup bag.

[0062] A. Preparation: Add 360 g of clean water at room temperature, 2 g of malic acid, 80 g of oligofructose, and 3 g of the Maillard reaction product prepared in Example 3 into a 1000 ml mixer, stir and mix evenly to prepare the ingredients.

[0063] B. Packaging: First, transfer the ingredients to a 1000ml sterilization tank, heat it to 95-100℃, maintain it for 20-30min for thermal sterilization, and then cool it to room temperature. Then fill it into a 250ml PET plastic bag and fill it with nitrogen, seal it and get the probiotic soup bag.

[0064] C. Storage and transportation: The storage and transportation of the prepared probiotic soup packets should be maintained at 15°C ~ room temperature.

[0065] Example 7

[0066] This example is an embodiment of the preparation of a probiotic soup bag.

[0067] A. Preparation: Add 350 g of clean water at room temperature, 115 g of resistant starch, 0.5 g of spirulina and 15 g of the Maillard reaction product prepared in Example 1 into a 1000 ml mixer, stir and mix evenly to prepare the ingredients.

[0068] B. Packaging: First, fill the ingredients into a 200ml PET plastic bottle and fill it with nitrogen to obtain a sealed material bag. Then, place the sealed material bag 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 finished probiotic soup bag.

[0069] C. Storage and transportation: The storage and transportation of the prepared probiotic soup packets should be maintained at 15°C ~ room temperature.

[0070] Example 8

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

[0072] A. Preparation: Add 250 g of clean water at room temperature, 100 g of chicken bone broth, 5 g of tomato juice, 50 g of millet porridge, 5 g of sand ginger juice, 3 g of salt, 10 g of oligolactose, 1 g of nanocellulose, and 10 g of the Maillard reaction product prepared in Example 2 into a 1000 ml mixer, stir and mix evenly to prepare the ingredients.

[0073] B. Packaging: First, transfer the ingredients to a 1000ml sterilization tank, heat it to 95-100°C, maintain it for 20-30 minutes for thermal sterilization, and then cool it to room temperature. Then, fill it into a 250ml PET plastic bottle, fill it with nitrogen, and seal it to obtain the probiotic soup bag.

[0074] C. Storage and transportation: The storage and transportation of the prepared probiotic soup packets should be maintained at -10°C to 0°C.

[0075] Example 9

[0076] This example is an example of the preparation of a probiotic soup bag containing live bacteria.

[0077] A. Preparation: Add 355 g of clean water at room temperature, 25 g of oligochitosan, 10 g of oligopectin, and 15 g of the Maillard reaction product obtained in Example 3 into a 1000 ml mixer, stir and mix evenly to prepare the ingredients.

[0078] B. Packaging: First, transfer the ingredients to a 1000ml sterilization tank, heat it to 115-121°C, maintain it for 10-15 seconds for thermal sterilization, and then cool it to room temperature. Then transfer it to a 1000ml sterile inoculation tank and add a pre-prepared viable count of 5.5×10 10 cfu / mL of Bifidobacterium infantis suspension 0.5 g, 3.5×10 10 0.5 g of a suspension of Lactobacillus rhamnosus with a cfu / mL was mixed evenly, and finally filled into a 250 ml PET plastic bottle and sealed with nitrogen to obtain a probiotic soup bag containing live bacteria.

[0079] C. Storage and transportation: The storage and transportation of the prepared probiotic soup packets should be maintained at 3°C ​​to 8°C.

[0080] The test results are shown in Table 1 below:

[0081] Table 1 Test results of live bacteria soup stored at 5℃ for 2 months

[0082]

[0083] Example 10

[0084] This example is an example of the preparation of a probiotic soup bag containing live bacteria.

[0085] A. Preparation: Add 360 g of clean water at room temperature, 15 g of inulin, 10 g of oligofructose, and 15 g of the Maillard reaction product prepared in Example 2 into a 1000 ml mixer, stir and mix evenly to prepare the ingredients.

[0086] B. Packaging: First, transfer the ingredients to a 1000ml sterilization tank, heat it to 115-121°C, maintain it for 10-15 seconds for thermal sterilization, and then cool it to room temperature. Then, transfer it to a 1000ml sterile inoculation tank and add a pre-prepared viable count of 1.25×10 8 8 g of cfu / mL Bifidobacterium bifidum suspension was stirred and mixed evenly, and the temperature was controlled at 40° C. to 42° C. for fermentation for 40 hours before the fermentation was completed. Finally, the mixture was filled into a 250 ml PET plastic bottle and sealed with nitrogen to obtain a probiotic soup bag containing live bacteria.

[0087] C. Storage and transportation: The storage and transportation of the prepared probiotic soup packets should be maintained at 3°C ​​to 8°C.

[0088] The test results are shown in Table 2 below:

[0089] Table 2 Test results of live bacteria soup stored at 5°C for 2 months

[0090]

[0091] Embodiment 11

[0092] This example is an embodiment of the preparation of a live bacteria soup bag.

[0093] A. Preparation: Add 10 g of clean water at room temperature, 360 g of the Maillard reaction product obtained in Example 3, 5 g of galangal juice, 10 g of xylo-oligosaccharide, 10 g of peanut butter, and 40 g of salt into a 1000 ml mixer, stir and mix evenly to obtain the preparation.

[0094] B. Packaging: First, transfer the ingredients to a 1000ml sterilization tank, heat it to 95-100°C, maintain it for 20-30 minutes for thermal sterilization, and then cool it to room temperature. Then, fill it into a 250ml PET plastic bottle, fill it with nitrogen, and seal it to obtain the probiotic soup bag.

[0095] C. Storage and transportation: The storage and transportation of the prepared probiotic soup packets should be maintained at 15°C ~ room temperature.

[0096] Example 12

[0097] This example is an embodiment of the method for using the probiotic soup bag.

[0098] After removing the packaging shell of the beneficial health soup bag prepared in Example 5, it can be directly eaten after being heated to 45° C. by a heater.

[0099] Embodiment 13

[0100] This example is an embodiment of the method for using the probiotic soup bag.

[0101] The beneficial soup bag prepared in Example 9 can be eaten directly after removing the packaging shell.

[0102] Embodiment 14

[0103] This example is an embodiment of the method for using the probiotic soup bag.

[0104] After removing the packaging shell of the beneficial soup bag prepared in Example 11, add it to the braised chicken in a quantity of 3% as a seasoning for the dish.

Claims

1. A method for preparing a probiotic soup bag, characterized in that The following steps are involved: A. Preparation: Add clean water, probiotics and Maillard reactants into a mixer and stir to mix evenly to obtain a preparation, wherein the probiotics include prebiotics and edible acids, selected from one or a combination of two of them, and the amount of prebiotics added is 0.1-40% of the mass of the preparation, and the prebiotics include oligolactose, galacto-oligosaccharides, xylo-oligosaccharides, isomalto-oligosaccharides, lactofructo-oligosaccharides, stachyose, raffinose, lactulose, oligogentiosaccharides, wild sesame tetrasaccharides, oligomaltosaccharides, oligofructose, palatinose, sucrose, oligoagarose, oligomannose, oligochitosaccharides, oligopectin, soybean oligosaccharides, inulin, spirulina, arthrospira, versicolor polysaccharide, carrot nitrogen-containing Polysaccharide, sambalin, polydextrose, pectin, gum, agar, gelatin, resistant starch, glycogen, nanocellulose, selected from one or a mixture of two or more thereof; the edible acid includes malic acid, citric acid, tartaric acid, lactic acid, fumaric acid, succinic acid, acetic acid, 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; the Maillard reactant refers to a compound mixture with food flavor generated by Maillard reaction using components containing amino compounds and carbonyl compounds as precursor substances; the amount of the Maillard reactant added is 0.1-90% of the mass of the seasoning; B. Packaging: Sterilize and seal the probiotic soup bag; C. Storage and transportation: The storage and transportation of the prepared probiotic soup packets should be maintained at -25°C to room temperature.

2. The preparation method according to claim 1, 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 of them or a mixture of two or more thereof; the carbonyl compound includes ribose, arabinose, xylose, galactose, mannose, glucose, deoxyribose, ribulose, xylulose, tagatose, sorbose, psicose, fructose, sucrose, lactose, maltose, selected from one of them or a mixture of two or more thereof.

3. The preparation method according to claim 1, 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 obtained in step (1), and clean water are added to adjust the solid content to 10 to 50%, and after mixing evenly, the mixture is heated to a temperature of 90 to 150° C. and subjected to Maillard reaction for 80 to 150 minutes to obtain the Maillard reactant.

4. The preparation method according to claim 1, characterized in that: The sterilization and sealed packaging described in step B refers to sterilization first and then sealed packaging or sealing packaging first and then sterilization; the sterilization includes thermal sterilization and non-thermal sterilization, selected from one or a combination of two of them.

5. The preparation method according to claim 1, characterized in that: In step A, clean water, probiotics and Maillard reactants are added into a mixer and stirred and mixed, 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.

6. The preparation method according to claim 1, characterized in that: In step A, clean water, probiotics and Maillard reactants are added into a mixer for stirring and mixing, and seasonings are also added. The amount of seasonings added is 0.1-7% of the mass of the seasonings.

7. The preparation method according to claim 4, characterized in that: When step B adopts the method of sterilizing first and then sealing and packaging, before sealing and packaging, the sterilized liquid is first transported to a sterile inoculation tank, and the probiotic suspension is added and mixed evenly for inoculation before sealing and packaging. The amount of probiotic suspension added is based on the number of live bacteria in the liquid in the inoculation tank 1×10 5 ~1×10 10 cfu / mL, the probiotics include bifidobacterium adolescentis, bifidobacterium animalis, bifidobacterium lactis, bifidobacterium bifidum, bifidobacterium breve, bifidobacterium infantis, bifidobacterium longum, thermophilic bifidobacterium, bifidobacterium ovale, lactobacillus acidophilus, lactobacillus casei, lactobacillus crispatus, lactobacillus delbrueckii, 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 thermophilus, streptococcus pyogenes, streptococcus pneumoniae, and streptococcus viridans. Bacteria, Streptococcus lactis, 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.

8. A probiotic soup bag, characterized in that: The sealed packaging shell prepared by the preparation method described in any one of claims 1 to 7 contains a probiotic soup bag containing probiotics and Maillard reactants.

9. A method for using a probiotic soup bag, characterized in that: The beneficial soup bag as claimed in claim 8 is removed from its packaging shell and eaten at room temperature or after being slightly heated, or the beneficial soup bag is removed from its packaging shell and added to food as a seasoning for dishes.

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