Multi-source fruit and vegetable composite probiotic powder and flexible preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly discloses multi-source fruit and vegetable composite probiotic powder and a flexible preparation method thereof. The multi-source fruit and vegetable composite probiotic powder is prepared from the following raw materials: a probiotic composition, a fruit and vegetable composition and an active stable composition, wherein the probiotic composition is prepared from lactobacillus casei paracasei CICC23184, lactobacillus acidophilus CICC6074, lactobacillus rhamnosus CICC6001, lactobacillus casei paracasei CICC20241 and bifidobacterium adolescentis CICC6070; the fruit and vegetable combination covers dietary fiber, anthocyanin, vitamin and mineral substance groups according to functional groups; the active stable composition comprises trehalose and inulin. The preparation method comprises the steps of raw material pretreatment, three-stage temperature control gradient pasteurization, two-stage gradient fermentation, activity maintaining treatment, crushing and packaging. Through scientific compatibility of strains and collaborative optimization of the technology, the total viable count is larger than or equal to 1 * 10 < 9 > CFU / g, and meanwhile the feed additive has the effects of intestinal flora regulation and control, immunity enhancement and nutrition synergy. The method is simple in process, production equipment can be flexibly selected, professional equipment is not needed, and the method is a flexible preparation method adaptive to production conditions of families and basic processing equipment.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and specifically relates to a multi-source fruit and vegetable composite probiotic powder based on a staged fermentation process and a gradient freeze-drying technology and a preparation method thereof. Background Art

[0002] In recent years, the development of probiotics and fruit and vegetable composite products has gradually become a research hotspot in the field of functional foods. At the same time, probiotic preparations have also developed from single strains to composite bacterial communities. However, the existing technology has high requirements for preparation conditions, and there are still deficiencies in the synergistic effect of multiple strains and the maintenance of activity, which are specifically manifested in the following aspects:

[0003] Single strain compatibility and functional separation: Most products (such as CN104983022A) rely on a single strain or a simple combination (Bifidobacterium + Lactobacillus). Although they can regulate the intestinal flora in the short term, they lack the design of a multi-strain synergistic mechanism and are difficult to take into account multi-dimensional health needs such as intestinal health and immune regulation. Although CN117487683A proposed an anti-Helicobacter pylori strain combination, it did not solve the colonization competition problem caused by the imbalance of strain ratios, and ignored the compatibility of strains with fruit and vegetable matrices, resulting in a low survival rate of live bacteria (generally < 70%).

[0004] Processing technology destroys activity and nutrition: Traditional solid probiotic powder preparation mostly uses high-temperature spray drying (such as CN113729078A), resulting in an inactivation rate of heat-sensitive bacteria (such as Bacillus coagulans) of more than 40%. In addition, some methods such as CN110973536A use pasteurization at a single temperature, which is simple, low temperature, and long heating time. The product characteristics are not optimized, which affects the sterilization effect and probiotic fermentation efficiency.

[0005] The ingredients include non-natural chemical components: for example, the ingredients of CN104983022A include sorbitol and glutamic acid as freeze-drying protective agents; the ingredients of CN108464423A include vitamin C and ferulic acid glucose ester as antioxidants.

[0006] Insufficient synergy of functional combination: The existing technology simply mixes probiotics with fruits and vegetables (such as CN108523048A). The four types of Lactobacillus used in the mixture only have a single anti-Helicobacter pylori function. The fermentation characteristics, metabolites and efficacy of various probiotics are not comprehensively selected and fermentation optimization is not carried out. The synergy between the strains is insufficient, and it is difficult to achieve a good functional effect.

[0007] Complex process and strong equipment dependence: There are common problems in the current probiotic fruit and vegetable powder preparation technology, which is difficult to adapt to the production conditions of home or basic processing equipment. For example: CN104983022A requires multiple centrifugation (4000~6000r / min) combined with vacuum freeze drying (-40℃ quick freezing), relying on professional centrifuges and freeze drying equipment; CN110973536A uses a three-dimensional mixer and a vibrating screen (240~260 mesh screen) to ensure the uniformity of the powder, and has strict requirements on the industrial-grade packaging environment; CN118872847A relies on spray drying and low-temperature grinding (-20℃) to maintain enzyme activity, and temperature control accuracy cannot be achieved in ordinary environments. The above technologies all require professional equipment and strict process control, resulting in high production costs and high operating thresholds, which restricts their application and promotion in home or basic processing equipment production conditions.

[0008] In view of the above problems, the present invention proposes a multi-source fruit and vegetable composite probiotic powder and a flexible preparation method thereof, which adopts a scientific ratio of multiple probiotics to achieve synergistic enhancement of intestinal flora regulation and systemic immunity; adopts a gradient bacteria control-nutrient preservation process to inactivate pathogenic bacteria while retaining heat-sensitive components in fruits and vegetables; combines two-stage gradient fermentation to optimize the metabolic pathway of strains; comprehensively optimizes the process to achieve flexible processing technology, reduce production requirements, and be suitable for preparation under production conditions of household and basic processing equipment. In addition, the present invention achieves 100% pure fruit and vegetable base + natural probiotics + 0 chemical additives through the collaborative innovation of staged fermentation process and gradient freeze-drying protection technology. Summary of the invention

[0009] The invention provides a multi-source fruit and vegetable composite probiotic powder and a flexible preparation method thereof, which solves the problems of the multi-source fruit and vegetable composite probiotic powder in the prior art.

[0010] The technical solution of the present invention is implemented as follows:

[0011] 1. A multi-source fruit and vegetable composite probiotic powder, comprising the following raw material combinations in parts by weight: 4 to 6 parts of a probiotic combination, 964 to 984 parts of a fruit and vegetable combination, and 12 to 30 parts of an active and stable combination.

[0012] Probiotic combination: total number of live bacteria in the probiotic combination ≥ 1×10 9 CFU / g, including the probiotic raw materials measured by weight: Lactobacillus casei CICC23184 (0.8-1.2 parts), Lactobacillus acidophilus CICC6074 (1-1.4 parts), Lactobacillus rhamnosus CICC6001 (1-1.4 parts), Lactobacillus casei CICC20241 (0.6-1 parts), and Bifidobacterium adolescentis CICC6070 (0.6-1 parts).

[0013] All probiotic strains in the present invention are existing biological materials disclosed by a depository, and the depository is the China Industrial Microbiological Culture Collection Center. The Latin name of the Lactobacillus paracasei CICC23184 is Lacticaseibacillus paracasei, and the deposit number of the strain is CICC23184; the Latin name of Lactobacillus acidophilus CICC6074 is Lactobacillus acidophilus, and the deposit number of the strain is CICC6074; the Latin name of Lactobacillus rhamnosus CICC6001 is Lacticaseibacillus rhamnosus, and the deposit number of the strain is CICC6001; the Latin name of Lactobacillus paracasei CICC20241 is Lacticaseibacillus paracasei, and the deposit number of the strain is CICC20241; the Latin name of Bifidobacterium adolescentis CICC6070 is Bifidobacterium adolescentis, and the deposit number of the strain is CICC6070.

[0014] This probiotic fruit and vegetable powder formula has scientifically matched five types of strains, achieving synergy through multi-dimensional functional complementary mechanisms. Through functional complementarity and synergistic effects, intestinal health maintenance and immune regulation are achieved. Lactobacillus casei CICC23184 and CICC20241 form a biological barrier through differentiated colonization strategies, competitively inhibit the colonization of pathogenic bacteria, and maintain the balance of intestinal microecology by secreting antimicrobial peptides and organic acids; Lactobacillus acidophilus CICC6074 and Bifidobacterium adolescentis CICC6070 regulate intestinal pH through continuous lactic acid production, optimize the growth environment of beneficial bacteria, and reduce intestinal endotoxins; Lactobacillus rhamnosus CICC6001 promotes mucus layer regeneration and strengthens physical barrier function; various strains synergistically repair mechanical and chemical barriers to maintain intestinal health. Bifidobacterium adolescentis CICC6070 stimulates the intestinal immune system, enhances the activity of immune cells, and produces short-chain fatty acids by metabolizing dietary fiber. It can work with other bacteria to indirectly increase butyrate levels, thereby enhancing intestinal barrier function and immune regulation. In addition, Lactobacillus rhamnosus CICC6001 enhances the level of pro-inflammatory immune response and avoids excessive inflammatory response, thereby achieving synergistic immune regulation of bacterial species.

[0015] The fruit and vegetable combination is grouped by function: anthocyanin group, dietary fiber group, vitamin group, and mineral group. The anthocyanin group includes raw materials such as 100-160 parts of purple cabbage and 90-110 parts of blueberries by weight; the dietary fiber group includes raw materials such as 160-220 parts of apples (peeled and cored) and 120-180 parts of pumpkins (peeled) by weight; the vitamin group includes raw materials such as 80-140 parts of carrots and 60-100 parts of kiwifruit by weight; the mineral group includes raw materials such as 80-140 parts of spinach and 90-130 parts of beetroot by weight;

[0016] The active stabilizing combination includes the following raw materials by weight: 6 to 20 parts of freshly squeezed lemon juice (added according to the pH value of the fruit and vegetable juice), 3 to 5 parts of trehalose, and 3 to 5 parts of inulin;

[0017] 2. A multi-source fruit and vegetable composite probiotic powder and a preparation method thereof, specifically comprising the following steps:

[0018] (1) Cleaning and cutting: Clean, peel and cut hard vegetables (pumpkin, carrot, beetroot) into cubes. Blanch the cubed beetroot in hot water for 3 to 5 minutes to reduce the earthy smell. Clean and slice leafy vegetables (spinach, purple cabbage). Blanch the spinach in hot water for 30 to 50 seconds to remove oxalic acid. Clean, remove the seeds and cut fruits (apples, blueberries, kiwifruit).

[0019] (2) Steam treatment: Steam hard vegetables (pumpkin, carrot, beetroot) at 100°C for 4-6 minutes to soften the fibers while sterilizing them. Steam leafy vegetables (spinach, purple cabbage) at 100°C for 80-100 seconds to sterilize them while retaining chlorophyll. After steam treatment, cool the hard vegetables and leafy vegetables, mix them evenly with the fruit ingredients, and beat them into juice.

[0020] (3) Acid-base adjustment: According to theoretical calculation analysis and experimental test results, the pH value of the fruit and vegetable juice prepared above ranges from 4.0 to 4.7 according to different raw material ratios, which has a large span. In order to control the flavor and inhibit microorganisms, freshly squeezed lemon juice is added to the fruit and vegetable juice to adjust the acid-base balance and control the pH value to 3.9-4.2. The minimum addition amount is 6 parts and the maximum is 20 parts.

[0021] (4) Gradient pasteurization: The fruit and vegetable juice prepared above is sterilized by gradient pasteurization, and the specific steps are as follows:

[0022] a. Heat the fruit and vegetable juice to 62-65°C and preheat for 120-160 seconds to inactivate the thermosensitive enzymes and reduce the microbial load;

[0023] b. Raise the temperature to 72-75°C and maintain for 15-20 seconds to kill pathogenic bacteria and spoilage bacteria;

[0024] c. Raise the temperature to 85-90°C and maintain for 10-12 seconds to inactivate the heat-resistant enzymes and prevent browning and oxidation;

[0025] d. Rapidly cool down to 36-38℃.

[0026] Through the above treatment, microbial safety, color stability and nutritional maximization can be achieved simultaneously, and pathogenic bacteria are not detected / 25g, which complies with the national food safety standard "Limits of Pathogenic Bacteria in Food" GB 29921-2021.

[0027] (5) Two-stage gradient fermentation:

[0028] a. Mix Lactobacillus casei CICC23184, Lactobacillus casei CICC20241 and Lactobacillus rhamnosus CICC6001 in the above-mentioned probiotic combination and inoculate them into the 36-38°C fruit and vegetable juice produced in the previous step, and ferment them at 37±1°C and normoxic conditions for 14-18 hours. During this stage, Lactobacillus casei CICC23184 and Lactobacillus casei CICC20241 decompose sugars and fruit and vegetable fibers through amylase and pectinase, and Lactobacillus rhamnosus metabolizes to produce lactic acid and acetic acid.

[0029] b. Add Lactobacillus acidophilus CICC6074 and Bifidobacterium adolescentis CICC6070 in the aforementioned probiotic combination to the fermented fruit and vegetable juice, and continue to ferment at 37°C±1°C and micro-oxygen conditions with an oxygen concentration of ≤1% for 30 to 34 hours to complete the fermentation. During the fermentation process, Lactobacillus paracasei CICC23184 and Lactobacillus paracasei CICC20241 consume oxygen to produce a micro-oxygen environment with an oxygen concentration of ≤1%. Under micro-oxygen conditions, Bifidobacterium adolescentis CICC6070 synthesizes B vitamins using fruit and vegetable oligosaccharides, Lactobacillus acidophilus CICC6074 inhibits spoilage bacteria through the synergistic effect of bacteriocins and lactic acid, and Lactobacillus paracasei CICC23184, Lactobacillus paracasei CICC20241 and Lactobacillus rhamnosus CICC6001 produce D-lactic acid and ethanol, etc., to synergistically enhance the complexity of the flavor.

[0030] (6) Drying treatment: Add trehalose and inulin in the active stabilizing combination to the fruit and vegetable juice produced in the previous step, stir and mix evenly, and then use a freeze dryer to dry. First, pre-freeze at -45 to -35°C and normal pressure for 2 to 4 hours to solidify the ice crystals of the fruit and vegetable juice, and then sublimate and dry at -25 to 0°C and a pressure of ≤10Pa for 13 to 16 hours to remove 90% of free water. Further heat and dry at 15 to 25°C and a pressure of ≤5Pa for 2 to 4 hours to remove bound water, so that the moisture content of the material is ≤5%, and the drying treatment is completed.

[0031] (7) Grinding and storage: The material is cooled to 5-15°C and ground with a grinder. Low-temperature grinding can prevent the frictional heat generated during the grinding process from causing inactivation of probiotics, ensuring a survival rate of ≥80%. Finally, the material is vacuum packaged and stored at 0-4°C away from light.

[0032] The products prepared by the above technical scheme were tested for the number of viable probiotics using the plate counting method, and the total number of viable probiotics was ≥ 1×10 9 CFU / g.

[0033] The beneficial effects of the present invention are:

[0034] The invention adopts a scientific ratio of multiple probiotics, forms a biological barrier, inhibits pathogenic bacteria, reduces toxins, activates immunity, maintains intestinal health and immune balance, and realizes the synergistic enhancement of intestinal flora regulation and systemic immunity through Lactobacillus paracasei CICC23184, Lactobacillus acidophilus CICC6074, Lactobacillus rhamnosus CICC6001, Lactobacillus paracasei CICC20241, and Bifidobacterium adolescentis CICC6070. A combination of fruits and vegetables of dietary fiber group, anthocyanin group, vitamin group, and mineral group is adopted to achieve balanced nutrition of fruit and vegetable powder, which is beneficial to health.

[0035] The present invention adopts a gradient sterilization-nutrient preservation process and a segmented gradient pasteurization process to inactivate pathogenic bacteria while retaining heat-sensitive components in fruits and vegetables. Combined with two-stage gradient fermentation, the metabolic pathway of the strain is optimized to achieve efficient bacterial fermentation (total viable bacteria ≥ 1×10 9 CFU / g).

[0036] The invention uses natural food raw materials to achieve active stabilization, and the active stabilizer uses freshly squeezed lemon juice, trehalose, inulin, and VC in fruits and vegetables to work together to achieve antibacterial, fresh-keeping and anti-oxidation of the product. In addition, trehalose is a bifidobacterium factor that can promote the proliferation of intestinal bifidobacteria.

[0037] The present invention adopts flexible processing technology, the preparation method is simple, the production equipment can be flexibly selected, and no professional equipment is required. It is suitable for family and basic processing equipment production conditions. Through staged fermentation, staged freeze-drying, and dynamic pH control (adding freshly squeezed lemon juice to adjust to ≤4.2), combined with trehalose-inulin composite stabilizing protective agent, miscellaneous bacteria are inhibited, so that the survival rate of probiotics after freeze-drying is ≥80% (the traditional process is 60-70%), and the total viable bacteria count is ≥1×109CFU / g. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 The process of a multi-source fruit and vegetable composite probiotic powder and a flexible preparation method thereof in the present invention is as follows

[0039] Figure 2This is a sample photo of the multi-source fruit and vegetable composite probiotic powder prepared in the present invention. DETAILED DESCRIPTION

[0040] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0041] Example 1 (Home Preparation Conditions)

[0042] The multi-source fruit and vegetable composite probiotic powder is composed of the following raw materials by weight (taking 1 portion in the above technical solution as 1 gram): 5 grams of probiotic combination, 975 grams of fruit and vegetable combination, and 20 grams of active stable combination. Among them, the fruit and vegetable combination is composed of the following raw materials by weight: anthocyanin group (130 grams of purple cabbage, 100 grams of blueberry), dietary fiber group (190 grams of peeled and cored apples, 150 grams of peeled pumpkin), vitamin group (110 grams of carrots, 80 grams of kiwifruit), and mineral group (110 grams of spinach, 110 grams of beetroot). The active stable combination contains 10 grams of freshly squeezed lemon juice, 5 grams of trehalose, and 5 grams of inulin. The probiotic combination includes Lactobacillus paracasei CICC23184 (1 g), Lactobacillus acidophilus CICC6074 (1.2 g), Lactobacillus rhamnosus CICC6001 (1.2 g), Lactobacillus paracasei CICC20241 (0.8 g), and Bifidobacterium adolescentis CICC6070 (0.8 g), with a total viable count of 1×10 9 CFU / g.

[0043] Wash and peel the pumpkin, carrot and beetroot from the above ingredients, and cut them into 1.5 cm square blocks. Blanch the beetroot blocks in boiling water for 4 minutes to remove the earthy smell. Wash and slice the spinach and purple cabbage leaves from the above ingredients, and blanch the spinach slices in boiling water for 40 seconds to reduce the oxalic acid content. Wash, core and seed the apples, blueberries and kiwis from the above ingredients, and cut them into pieces for later use. Wash, peel and juice the lemon.

[0044] Put the processed hard vegetable pieces (pumpkin, carrot, beetroot) into a household steamer and steam them at 100℃ for 5 minutes. Put the leafy vegetables (spinach, purple cabbage) into a household steamer and steam them at 100℃ for 90 seconds. Cool the steamed vegetables and fruit pieces to room temperature, mix them evenly, and use a household wall-breaking machine to beat them three times (30 seconds each time, speed 20000 r / min) to obtain uniform fruit and vegetable juice. Use pH test paper to test the acidity and alkalinity of the fruit and vegetable juice. The initial pH value is 4.5. Add 10 grams of freshly squeezed lemon juice in the above-mentioned active stabilization combination to adjust the pH to 4.0.

[0045] After pouring the fruit and vegetable juice into the stainless steel pot, use an induction cooker to perform precise temperature control in stages to achieve gradient pasteurization: first heat it to 64°C and maintain the constant temperature for 140 seconds, then increase the temperature to 74°C in a step-by-step heating mode and maintain it for 18 seconds, then quickly increase it to 87°C and maintain it for 11 seconds. After completing the heat treatment, immediately immerse the fruit and vegetable juice in an ice-water mixture for rapid cooling until the temperature drops to 37°C.

[0046] Take the freeze-dried bacterial powder of Lactobacillus casei CICC23184, Lactobacillus casei CICC20241 and Lactobacillus rhamnosus CICC6001 in the above-mentioned probiotic combination raw materials, add them to the 37°C fruit and vegetable juice produced in the previous step, mix them evenly, put them into a 1L glass jar, place the glass jar in a household temperature-controlled yogurt machine, and ferment them aerobically at 37°C for 18 hours. Add Lactobacillus acidophilus CICC6074 and Bifidobacterium adolescentis CICC6070 in the above-mentioned probiotic combination to the fermented fruit and vegetable juice, seal the glass jar, and continue to stand for micro-aerobic fermentation at 37°C for 34 hours.

[0047] After the fermentation in the previous step is completed, trehalose and inulin in the active stabilization combination are added to the fruit and vegetable juice and stirred until completely dissolved. The mixed solution is placed in a household freeze dryer, Lichen LC-10N-60A, first pre-frozen at -40°C and normal pressure for 3 hours, then sublimated and dried at -25~0°C and a pressure of ≤10Pa for 15 hours, and further heated, dried at 20°C and a pressure of ≤5Pa for 3 hours to remove bound water and complete the drying process.

[0048] The dried material was placed in a refrigerator and cooled to 10°C. A household wall-breaking machine (Westinghouse WFB-A3) was used to grind the material into powder at low temperature. Finally, it was packaged in an aluminum foil bag and stored at 4°C away from light.

[0049] After testing, the number of viable bacteria in the product was 1.22×10 9 CFU / g.

[0050] Example 2 (Home Preparation Conditions)

[0051] The multi-source fruit and vegetable composite probiotic powder is composed of the following raw materials by weight (1 portion in the scheme is 1 gram): 6 grams of probiotic combination, 975 grams of fruit and vegetable combination, and 20 grams of active stable combination. Among them, the fruit and vegetable combination is composed of the following raw materials by weight: anthocyanin group (130 grams of purple cabbage, 100 grams of blueberry), dietary fiber group (190 grams of peeled and cored apples, 150 grams of peeled pumpkin), vitamin group (110 grams of carrots, 80 grams of kiwifruit), and mineral group (110 grams of spinach, 110 grams of beetroot). The active stable combination contains 10 grams of freshly squeezed lemon juice, 5 grams of trehalose, and 5 grams of inulin. The probiotic combination includes Lactobacillus paracasei CICC23184 (1.2 g), Lactobacillus acidophilus CICC6074 (1.4 g), Lactobacillus rhamnosus CICC6001 (1.4 g), Lactobacillus paracasei CICC20241 (1 g), and Bifidobacterium adolescentis CICC6070 (1 g), with a total viable count of 1×10 9 CFU / g, the upper limit of the range was taken for probiotic combinations.

[0052] The subsequent preparation is the same as in Example 1.

[0053] The prepared product was tested and the number of viable bacteria was 1.31×10 9 CFU / g.

[0054] Example 3 (Home Preparation Conditions)

[0055] The multi-source fruit and vegetable composite probiotic powder is composed of the following raw materials by weight (1 portion in the scheme is 1 gram): 4 grams of probiotic combination, 975 grams of fruit and vegetable combination, and 20 grams of active stable combination. Among them, the fruit and vegetable combination is composed of the following raw materials by weight: anthocyanin group (130 grams of purple cabbage, 100 grams of blueberry), dietary fiber group (190 grams of peeled and cored apples, 150 grams of peeled pumpkin), vitamin group (110 grams of carrots, 80 grams of kiwifruit), and mineral group (110 grams of spinach, 110 grams of beetroot). The active stable combination contains 10 grams of freshly squeezed lemon juice, 5 grams of trehalose, and 5 grams of inulin. The probiotic combination includes Lactobacillus paracasei CICC23184 (0.8 g), Lactobacillus acidophilus CICC6074 (1 g), Lactobacillus rhamnosus CICC6001 (1 g), Lactobacillus paracasei CICC20241 (0.6 g), and Bifidobacterium adolescentis CICC6070 (0.6 g), with a total viable count of 1×10 9 CFU / g, the probiotic combination took the lower limit of the range.

[0056] The subsequent preparation is the same as in Example 1.

[0057] The prepared product was tested and the number of viable bacteria was 1.05×10 9 CFU / g.

[0058] Example 4 (Basic Processing Equipment Production Conditions)

[0059] The multi-source fruit and vegetable composite probiotic powder is composed of the following raw materials by weight (taking 1 portion in the scheme as 8 grams): 40 grams of probiotic combination, 7800 grams of fruit and vegetable combination, and 160 grams of active and stable combination. Among them, the fruit and vegetable combination is composed of the following raw materials by weight: anthocyanin group (1040 grams of purple cabbage, 800 grams of blueberry), dietary fiber group (1520 grams of peeled and cored apples, 1200 grams of peeled pumpkin), vitamin group (880 grams of carrots, 640 grams of kiwifruit), and mineral group (880 grams of spinach, 880 grams of beetroot). The active and stable combination contains 80 grams of freshly squeezed lemon juice, 40 grams of trehalose, and 40 grams of inulin. The probiotic combination includes Lactobacillus paracasei CICC23184 (8g), Lactobacillus acidophilus CICC6074 (9.6g), Lactobacillus rhamnosus CICC6001 (9.6g), Lactobacillus paracasei CICC20241 (6.4g), and Bifidobacterium adolescentis CICC6070 (6.4g), with a total viable count of 1×10 9 CFU / g.

[0060] Wash and peel the pumpkin, carrot and beetroot from the above ingredients, and cut them into 1.5 cm square blocks. Blanch the beetroot blocks in boiling water for 4 minutes to remove the earthy smell. Wash and slice the spinach and purple cabbage leaves from the above ingredients, and blanch the spinach slices in boiling water for 40 seconds to reduce the oxalic acid content. Wash, core and seed the apples, blueberries and kiwi from the above ingredients, and cut them into pieces for later use.

[0061] The processed hard vegetable pieces (pumpkin, carrot, beetroot) were placed in a steam sterilizer and treated with 100°C steam at a pressure of 0.1 MPa for 5 minutes. The leafy vegetables (spinach, purple cabbage) were placed in a steam sterilizer and treated with 100°C steam at a pressure of 0.1 MPa for 90 seconds. The cooled vegetables were mixed with the fruit pieces and the fruit and vegetable juice was made using a pulper. The pH of the fruit and vegetable juice was monitored in real time by an online pH meter. The initial pH value was 4.4. 80 grams of freshly squeezed lemon juice in the above-mentioned active stabilization group was added to adjust the pH value of the fruit and vegetable juice to 4.0.

[0062] The fruit and vegetable juices were pasteurized in a gradient pasteurizer: the first stage was preheated at 64°C for 140 seconds, the second stage was maintained at 74°C for 18 seconds, the third stage was treated at 87°C for 11 seconds, and then cooled to 37°C through an ice water circulation system. No pathogenic bacteria were detected after sterilization / 25g, which complies with the national food safety standard "Limits of Pathogenic Bacteria in Food" GB 29921-2021.

[0063] Take the freeze-dried powder of Lactobacillus casei CICC23184, Lactobacillus casei CICC20241 and Lactobacillus rhamnosus CICC6001 in the above-mentioned probiotic combination raw materials, add them to the fruit and vegetable juice produced in the previous step, mix them evenly, transfer them to a 10 L fermentation tank, and ferment them aerobically for 16 hours under normoxic conditions at 37°C. Add Lactobacillus acidophilus CICC6074 and Bifidobacterium adolescentis CICC6070 in the above-mentioned probiotic combination to the fermented fruit and vegetable juice, adjust the oxygen concentration in the fermentation tank to 0.5% through the control system, and ferment them microaerophilically at a temperature of 37°C for 32 hours.

[0064] Add trehalose and inulin in the active stabilization combination to the fruit and vegetable juice after fermentation in the previous step, and stir until completely dissolved. Put the mixed solution into the freeze dryer, first pre-freeze at -45℃ and normal pressure for 3 hours, then sublimate and dry at -25~0℃ and pressure ≤10Pa for 15 hours, further heat up, dry at 20℃ and pressure ≤5Pa for 3 hours to remove bound water and complete the drying process.

[0065] Crushing and storage treatment: The material was cooled to 10°C, crushed with a cryogenic grinder, and finally packed in an aluminum foil bag filled with nitrogen and stored at room temperature. After testing, the number of viable bacteria in the product was 1.33×10 9 CFU / g.

[0066] Example 5 (Basic Processing Equipment Production Conditions)

[0067] The multi-source fruit and vegetable composite probiotic powder is composed of the following raw materials by weight (taking 1 portion in the scheme as 2 grams): 12 grams of probiotic combination, 1950 grams of fruit and vegetable combination, and 40 grams of active stable combination. Among them, the fruit and vegetable combination is composed of the following raw materials by weight: anthocyanin group (260 grams of purple cabbage, 200 grams of blueberry), dietary fiber group (380 grams of peeled and cored apples, 300 grams of peeled pumpkin), vitamin group (220 grams of carrots, 160 grams of kiwifruit), and mineral group (220 grams of spinach, 220 grams of beetroot). The active stable combination contains 20 grams of freshly squeezed lemon juice, 10 grams of trehalose, and 10 grams of inulin. The probiotic combination includes Lactobacillus paracasei CICC23184 (2.4 g), Lactobacillus acidophilus CICC6074 (2.8 g), Lactobacillus rhamnosus CICC6001 (2.8 g), Lactobacillus paracasei CICC20241 (2 g), and Bifidobacterium adolescentis CICC6070 (2 g), with a total viable count of 1×10 9 CFU / g, the upper limit of the range was taken for probiotic combinations.

[0068] The subsequent preparation is the same as Example 4.

[0069] The prepared product was tested and the number of viable bacteria was 1.43×10 9 CFU / g.

[0070] Example 6 (Basic Processing Equipment Production Conditions)

[0071] The multi-source fruit and vegetable composite probiotic powder is composed of the following raw materials by weight (taking 1 portion in the scheme as 2 grams): 8 grams of probiotic combination, 1950 grams of fruit and vegetable combination, and 40 grams of active stable combination. Among them, the fruit and vegetable combination is composed of the following raw materials by weight: anthocyanin group (260 grams of purple cabbage, 200 grams of blueberry), dietary fiber group (380 grams of peeled and cored apples, 300 grams of peeled pumpkin), vitamin group (220 grams of carrots, 160 grams of kiwifruit), and mineral group (220 grams of spinach, 220 grams of beetroot). The active stable combination contains 20 grams of freshly squeezed lemon juice, 10 grams of trehalose, and 10 grams of inulin. The probiotic combination includes Lactobacillus paracasei CICC23184 (1.6 g), Lactobacillus acidophilus CICC6074 (2 g), Lactobacillus rhamnosus CICC6001 (2 g), Lactobacillus paracasei CICC20241 (1.2 g), and Bifidobacterium adolescentis CICC6070 (1.2 g), with a total viable count of 1×10 9 CFU / g, the probiotic combination took the lower limit of the range.

[0072] The subsequent preparation is the same as Example 4.

[0073] The prepared product was tested and the number of viable bacteria was 1.16×10 9 CFU / g.

[0074] Example 7 (Basic Processing Equipment Production Conditions)

[0075] The multi-source fruit and vegetable composite probiotic powder is composed of the following raw materials by weight (taking 1 portion in the scheme as 2 grams): 10 grams of probiotic combination, 1950 grams of fruit and vegetable combination, and 40 grams of active stable combination. Among them, the fruit and vegetable combination is composed of the following raw materials by weight: anthocyanin group (260 grams of purple cabbage, 200 grams of blueberry), dietary fiber group (380 grams of peeled and cored apples, 300 grams of peeled pumpkin), vitamin group (220 grams of carrots, 160 grams of kiwifruit), and mineral group (220 grams of spinach, 220 grams of beetroot). The active stable combination contains 20 grams of freshly squeezed lemon juice, 10 grams of trehalose, and 10 grams of inulin. The probiotic combination includes Lactobacillus paracasei CICC23184 (2 g), Lactobacillus acidophilus CICC6074 (2.4 g), Lactobacillus rhamnosus CICC6001 (2.4 g), Lactobacillus paracasei CICC20241 (1.6 g), and Bifidobacterium adolescentis CICC6070 (1.6 g), with a total viable count of 1×10 9 CFU / g.

[0076] The cleaning and cutting process is the same as that in Example 4.

[0077] The steam treatment process is the same as in Example 4.

[0078] The acid-base adjustment process is the same as in Example 4.

[0079] The gradient pasteurization process is the same as that in Example 4.

[0080] The temperature of the two-stage gradient fermentation was 36°C, and the rest was the same as in Example 4.

[0081] The drying process is the same as in Example 4.

[0082] The crushing and storage process is the same as in Example 4.

[0083] The prepared product was tested and the number of viable bacteria was 1.25×10 9 CFU / g.

[0084] Example 8 (Basic Processing Equipment Production Conditions)

[0085] The raw materials of the multi-source fruit and vegetable composite probiotic powder are the same as those in Example 7.

[0086] The cleaning and cutting process is the same as that in Example 4.

[0087] The steam treatment process is the same as in Example 4.

[0088] The acid-base adjustment process is the same as in Example 4.

[0089] The gradient pasteurization process is the same as that in Example 4.

[0090] The temperature of the two-stage gradient fermentation was 38° C., and the rest was the same as in Example 4.

[0091] The drying process is the same as in Example 4.

[0092] The crushing and storage process is the same as in Example 4.

[0093] The prepared product was tested and the number of viable bacteria was 1.29×10 9 CFU / g.

[0094] The test results of the above embodiments are shown in Table 1.

[0095] Table 1 Comparison of test results of examples

[0096]

[0097] As shown in Table 1, within the scope of the technical solution, the probiotic content and fermentation temperature were taken at the boundary values, and the number of live probiotics was greater than 1×10 9 No pathogenic bacteria were detected in the product and the morphology and odor were stable. The raw material ratio of the scheme of the present invention was appropriate and the preparation method was reasonable.

[0098] The above embodiments 1 to 8 are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A multi-source fruit and vegetable composite probiotic powder and a flexible preparation method thereof, characterized in that: The following steps are involved: (1) Cleaning and cutting: Clean, peel and dice hard vegetables (pumpkin, carrot, beetroot). Blanch the diced beetroot for 3 to 5 minutes to reduce the earthy smell. Clean and slice leafy vegetables (spinach, purple cabbage). Blanch the spinach for 30 to 50 seconds to remove oxalic acid. Clean, deseed and dice fruits (apples, blueberries, kiwifruit). (2) Steam treatment: Steam hard vegetables (pumpkin, carrot, beetroot) at 100°C for 4-6 minutes to soften the fibers while sterilizing them. Steam leafy vegetables (spinach, purple cabbage) at 100°C for 80-100 seconds to sterilize them while retaining chlorophyll. After steam treatment, cool the hard vegetables and leafy vegetables, mix them evenly with the fruit ingredients, and beat them into juice. (3) Acid-base adjustment: Add freshly squeezed lemon juice to fruit and vegetable juice to adjust the acid-base balance and control the pH value to 3.9-4.2; (4) Gradient pasteurization: heat the fruit and vegetable juice to 62-65°C, preheat for 120-160 seconds to inactivate heat-sensitive enzymes and reduce microbial load; heat to 72-75°C, hold for 15-20 seconds to kill pathogenic bacteria and spoilage bacteria; heat to 85-90°C, hold for 10-12 seconds to inactivate heat-resistant enzymes and prevent browning and oxidation; quickly cool to 36-38°C; (5) Two-stage gradient fermentation: Lactobacillus casei CICC23184, Lactobacillus casei CICC20241 and Lactobacillus rhamnosus CICC6001 in the aforementioned probiotic combination are mixed and inoculated into the 36-38°C fruit and vegetable juice produced in the previous step, and fermented at 37±1°C and normoxic conditions for 14-18 hours; then, Lactobacillus acidophilus CICC6074 and Bifidobacterium adolescentis CICC6070 in the aforementioned probiotic combination are added to the fermented fruit and vegetable juice, and the fermentation is continued at 37±1°C and microaerobic conditions with an oxygen concentration of ≤1% for 30-34 hours to complete the fermentation; (6) Drying treatment: Add trehalose and inulin in the active stabilizing combination to the fruit and vegetable juice produced in the previous step, stir and mix evenly, and then use a freeze dryer to dry. First, pre-freeze at -45 to -35°C and normal pressure for 2 to 4 hours, then sublimate and dry at -25 to 0°C and a pressure of ≤10Pa for 13 to 16 hours, and further heat and dry at 15 to 25°C and a pressure of ≤5Pa for 2 to 4 hours to make the moisture content of the material ≤5%, completing the drying treatment; (7) Grinding and storage treatment: The fruit and vegetable juice produced in the previous step is cooled to 5-15°C and pulverized with a grinder. Low-temperature grinding can prevent frictional heat generated during the pulverization process from causing inactivation of probiotics. Finally, it is vacuum-packed and stored at 0-4°C in the dark.

2. The multi-source fruit and vegetable composite probiotic powder according to claim 1, characterized in that: The raw materials are composed of the following parts by weight: 4 to 6 parts of a probiotic combination, 964 to 984 parts of a fruit and vegetable combination, and 12 to 30 parts of an active and stable combination.

3. The multi-source fruit and vegetable composite probiotic powder according to claim 2, characterized in that: Total number of live bacteria in probiotic combination ≥ 1×10 9 CFU / g, including the probiotic raw materials calculated by weight: Lactobacillus casei CICC23184 (0.8-1.2 parts), Lactobacillus acidophilus CICC6074 (1-1.4 parts), Lactobacillus rhamnosus CICC6001 (1-1.4 parts), Lactobacillus casei CICC20241 (0.6-1 parts), and Bifidobacterium adolescentis CICC6070 (0.6-1 parts).

4. The multi-source fruit and vegetable composite probiotic powder according to claim 2, characterized in that: The fruit and vegetable combination is functionally grouped into anthocyanidin group, dietary fiber group, vitamin group and mineral group. The anthocyanidin group includes raw materials such as purple cabbage 100-160 parts and blueberry 90-110 parts by weight; the dietary fiber group includes raw materials such as apple (peeled and cored) 160-220 parts and pumpkin (peeled) 120-180 parts by weight; the vitamin group includes raw materials such as carrot 80-140 parts and kiwi fruit 60-100 parts by weight; the mineral group includes raw materials such as spinach 80-140 parts and beetroot 90-130 parts by weight.

5. The multi-source fruit and vegetable composite probiotic powder according to claim 2, characterized in that: The active stable combination comprises raw materials, measured by weight, of 6 to 20 parts of freshly squeezed lemon juice, 3 to 5 parts of trehalose and 3 to 5 parts of inulin.

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