CN104983022A - Animal bifidobacterium fermented fruit-vegetable powder and preparing method and application thereof - Google Patents
Animal bifidobacterium fermented fruit-vegetable powder and preparing method and application thereof Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/515—Animalis
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a method for preparing animal bifidobacterium fermented fruit-vegetable powder. The method comprises the steps of 1, preparing fruit-vegetable juice containing pumpkin juice and carrot juice, adding animal bifidobacterium liquid to the fruit-vegetable juice, and obtaining fermented fruit-vegetable juice through fermentation; 2, conducting centrifugation on the fermented fruit-vegetable juice, discarding supernatant, and reserving sediment; 3, adding freeze-drying protective additives to the sediment, and conducting vacuum freeze drying to obtain the fruit-vegetable powder. The invention further discloses bifidobacterium fermented fruit-vegetable powder prepared with the method and the application of the bifidobacterium fermented fruit-vegetable powder. The viable count of the animal bifidobacterium fermented fruit-vegetable powder prepared with the method is as high as 1010-1012 cfu/g. The animal bifidobacterium fermented fruit-vegetable powder is long in shelf life, high in nutritive value, good in color, high in solubleness, capable of being brewed and drank as a solid beverage, and great in market development potential.
Description
Technical field
The present invention relates to field of food fermentation, be specifically related to the fruit vegetable powder of a kind of animal bifidobacteria fermentation.
Background technology
A large amount of bacterium is had in humans and animals enteron aisle, Bifidobacterium is one of advantage probio in human body alimentary canal, its growth in enteron aisle generally can be subject to the impact in host's sex, age, eating habit etc., and with advancing age with the change of human physiological functions, Bifidobacterium reduces gradually, general ewborn infant in-vivo content is the highest, can more than 95% be reached, in healthy young people enteron aisle, Bifidobacterium accounts for 14.8%, and the elderly only accounts for 3.2%, the quantity of Bifidobacterium becomes the important indicator weighing human health status.Bifidobacterium, as a kind of dominant bacteria in body, has important physiological function.Bifidobacterium in the film field planting of intestines section, can form enteric microorganism barrier.Can safeguard that normal intestinal flora balances, suppress the growth of pathogen, prevention and therapy is suffered from diarrhoea, and improves immunity of organisms, reduces cholesterol levels, prevents and treats hypertension etc.
At present, Bifidobacterium is used for food service industry and biologic medical aspect.In food, Bifidobacterium mainly plays a role in two forms, and one is by adding bifidobacteria viable bacteria thalline, as utilized Bifidobacterium as ferment-fermented bread, preparing fermented soybean milk, or Bifidobacterium being applied to the development of functional yoghourt.The second is such as, by adding the drive member of Bifidobacterium or metabolite, producing the nutrition oral administration etc. of Bifidobacterium.At field of medicaments, Bifidobacterium plays its effect mainly with tablet form, capsule or electuary and liquid forms, and the product developed in the market mainly contains Bifidobacterium live triple sheet, viable capsule, symphysis unit children probiotic electuary, Bifidobacterium Oral Liquid etc.
In recent years, probio is applied in the production of beverage made of fruits or vegetables, becomes a trend of Juice development, improve original wild wormwood artemisia taste in fruits and vegetables by probiotics fermention, make ferment local-flavor and fruit and vegetable materials local flavor one integrated mass, improve quality and the nutritive value of fruit and vegetable food.This liquid state fermentation Juice is become solid-state drink further by certain means, and as fruits and vegetables bacterium powder, be easy to carry transport on the one hand, also can extend shelf life of products on the other hand, and directly can brew or use as leavening.The domestic and international research to the solid-state drink of this probio at present have not been reported, and also there are no this product on market.
The crops that pumpkin and carrot are extensively planted as China, have abundant nutritional labeling and medical value.Containing the multiple nutritional components such as vitamin, mineral matter, carrotene, amino acid, lutein in pumpkin, there is medical value and the food therapy health effects such as anti-cancer, hypoglycemic, eyeshield.Carrot is cheap, containing various nutrients.There is treatment anaemia, flu, constipation, hypertension, prevent the coarse and effect such as stomach invigorating, beauty treatment of human body skin.With bifidobacterium fermentation pumpkin, carrot composite powder, Bifidobacterium beneficial function can be given full play to, carrot and pumpkin Middle nutrition composition can be made full use of again, and drink conveniently, it is convenient to carry, long shelf-life, significant for the research of exploitation probio solid beverage.
Summary of the invention
The present invention is directed to defect and the market demand of prior art, adopt animal bifidobacteria fermentation to comprise the compound fruit and vegetable juice of pumpkin and carrot, after fermentation, centrifugal, freeze drying, prepare animal bifidobacteria fermentation fruit vegetable powder.Fruits and vegetables bacterium powder of the present invention is orange-yellow Powdered, and color is pleasant, and viable count is high, favorable solubility, is a kind of important probiotics fermention fruits and vegetables solid beverage.
The invention provides the preparation method of a kind of animal bifidobacteria fermentation fruit vegetable powder, described method comprises the steps:
(1) preparation comprises the compound fruit and vegetable juice of Pumpkin Juice and carrot juice, is 0.5 ~ 1 × 10 by viable count
9the animal bifidobacteria bacterium liquid of cfu/ml adds in described compound fruit and vegetable juice with volume ratio 3 ~ 5:100, and fermentation, obtains fermented fruits and vegetables juice;
(2) by described fermented fruits and vegetables juice centrifugal 10 ~ 15min under 4000 ~ 6000r/min condition, abandon supernatant, retain sediment;
(3) in described sediment, add freeze drying protectant, mixing, vacuum freeze drying, to obtain final product.
Animal bifidobacteria bacterium liquid of the present invention can be prepared according to following steps: get bacterial classification, and in access MRS fluid nutrient medium, in 2 ~ 3 generations of activation, every culture time is 16 ~ 24h, is then inoculated in MRS fluid nutrient medium, cultivates 12h for 37 DEG C; Under 5000 ~ 6000r/min condition, centrifugal 5min, abandons supernatant, retains thalline; With SPSS, thalline is washed 2 times, retain physiological saline after the 2nd washing, mix with thalline, obtain bacterium liquid.Viable count in gained bacterium liquid is 0.5 ~ 1 × 10
9cfu/ml, is preferably 0.8 ~ 1 × 10
9cfu/ml.
Animal bifidobacteria of the present invention is preferably: bifidobacterium animalis subspecies RH, Bifidobacterium animalis subsp.lactis RH, the present invention is called for short animal bifidobacteria RH, and this strain separating is from the enteron aisle of the long lived elder of Zhuang National Minority of China autonomous region Yao Autonomous County of Bama.By the morphological feature of animal bifidobacteria RH described in sem observation, result as shown in Figure 1.
Compound fruit and vegetable juice of the present invention comprises following composition: Pumpkin Juice 5 ~ 15g/L, carrot juice 10 ~ 20g/L, soy peptone 8 ~ 15g/L, glucose 0.1 ~ 1g/L, sucrose 0.5 ~ 2g/L, skimmed milk 2 ~ 10g/L, honey 2 ~ 10g/L, vitamin C 0.05 ~ 0.5g/L.Surplus is deionized water.
Preferably, described compound fruit and vegetable juice comprises following composition: Pumpkin Juice 11 ~ 12g/L, carrot juice 14 ~ 15g/L, soy peptone 10 ~ 12g/L, glucose 0.4 ~ 0.6g/L, sucrose 0.8 ~ 1.2g/L, skimmed milk 5 ~ 7g/L, honey 5 ~ 7g/L, vitamin C 0.1 ~ 0.2g/L.
Wherein, described Pumpkin Juice is prepared from by the method comprised the following steps: get fresh pumpkin, and peeling, mixes with water with weight ratio 1:1.5 ~ 2.5, homogenate, to obtain final product; Described carrot juice is prepared from by the method comprised the following steps: get fresh carrot, and peeling, mixes with water with weight ratio 1:2 ~ 4, homogenate, to obtain final product.
In order to obtain more uniform Juice, after described fresh pumpkin and carrot are removed the peel, can be first diced, precook after adding water 10 ~ 20min, then supply the lack of moisture caused because precooking, then carry out homogenate.After described compound fruit and vegetable juice mixes, can load in anaerobism bottle, inflated with nitrogen, in 100 ~ 120 DEG C of sterilizing 10 ~ 20min, after being cooled to room temperature, for subsequent use.
Step (1) described fermentation is specially: reach 3.5 ~ 4.5 at 37 DEG C of ferment at constant temperature to liquid pH; Be preferably pH value and reach 4.0.
Juice sweat viable count of the present invention and pH situation of change are as shown in Figure 2.As shown in Figure 3, the color of Juice is bright-coloured orange-yellow to gained fermented fruits and vegetables juice mode of appearance.
The present invention is in order to ensure bacterium survival rate higher in centrifugal rear products therefrom and viable bacteria content, and centrifugal 13 ~ 15min under the described centrifugal preferably 4000 ~ 5000r/min condition of step (2), more preferably at the centrifugal 15min of 4000r/min.
Add that volume should be step (1) gained fermented fruits and vegetables juice volume 10 ~ 30% of step (3) described freeze drying protectant, is preferably 15 ~ 25%, and more preferably 20%.
Freeze drying protectant of the present invention comprises the composition of following weight percentage: sorbierite 3 ~ 7%, sodium glutamate 3 ~ 7%, sucrose 3 ~ 7%, fructose 3 ~ 7%, deionized water surplus; Preferably include: sorbierite 4 ~ 6%, sodium glutamate 2 ~ 4%, sucrose 4 ~ 6%, fructose 4 ~ 6%, deionized water surplus; Preferably include further: sorbierite 5%, sodium glutamate 3%, sucrose 5%, fructose 5%, deionized water surplus.
Described freeze drying protectant before use, is preferable over 120 ~ 125 DEG C of sterilizing 10 ~ 15min.
The animal bifidobacteria fermentation fruit vegetable powder that the present invention also protects described method to be prepared from.
The present invention protects the application of described animal bifidobacteria fermentation fruit vegetable powder further.
Animal bifidobacteria fermentation fruit vegetable powder provided by the invention has following significant beneficial effect:
(1) the animal bifidobacteria RH that the present invention preferably adopts is from the isolated a kind of probiotic bifidobacterium of Bama of Guangxi long lived elder enteron aisle, there is growth and breeding ability strong, tolerance and the advantage such as Adhesion property is good, therefore significant with this bacterium development;
(2) the present invention selects pumpkin and carrot as matrix, both is cheap, nutritious, and ferment with animal bifidobacteria RH, breach the restriction of traditional milk beverage, the beneficial function of Bifidobacterium can be given full play on the one hand, also can make full use of the nutritional labeling in pumpkin and carrot on the other hand, there is higher edibility;
(3) present invention optimizes the formula of fermented fruits and vegetables juice; make Juice zymotic fluid viable count in higher level; and prepare freeze-drying fruits and vegetables bacterium powder with this high-activity fermented Juice; optimize the formula of freeze drying protectant further; the protection of bifidobacteria viable bacteria in freeze-drying fruits and vegetables bacterium powder is played an important role; the freeze-drying fruits and vegetables bacterium pink colour pool obtained is gentle; long shelf-life; viable count is high; both can ferment as leavening, can brew as electuary again, instant; be easy to carry transport, has excellent DEVELOPMENT PROSPECT.
Accompanying drawing explanation
Fig. 1 is the result figure adopting SEM to detect animal bifidobacteria RH of the present invention;
Fig. 2 is viable count schematic diagram and pH situation of change schematic diagram in Juice sweat of the present invention;
Fig. 3 is the mode of appearance of gained fermented fruits and vegetables juice of the present invention;
Fig. 4 is the result figure adopting Gram's stain to detect animal bifidobacteria RH in embodiment 1 products obtained therefrom;
Fig. 5 is the mode of appearance of embodiment 1 products obtained therefrom.
Detailed description of the invention
Following examples for illustration of the present invention, but are not used for limiting the scope of the invention.
The animal bifidobacteria RH bacterium liquid that each embodiment uses adopts following methods to be prepared from: accessed in MRS fluid nutrient medium by animal bifidobacteria RH and activated for 3 generations, every culture time is 20h, by the strain inoculation after activation in MRS fluid nutrient medium, cultivate 12h for 37 DEG C, in the centrifugal 5min of 6000r/min, abandon supernatant, retain thalline, 2 times are washed with SPSS, the SPSS of former culture volume 1/2 is added for the first time in thalline, centrifugally abandon supernatant, retain thalline, add the physiological saline of former culture medium same volume again, retain physiological saline, mix with thalline, obtain bacterium liquid.
Embodiment 1
Animal bifidobacteria fermentation fruit vegetable powder, is prepared from by following steps:
(1) preparation comprises the compound fruit and vegetable juice of Pumpkin Juice and carrot juice, described compound fruit and vegetable juice comprises following composition: Pumpkin Juice 11.3g/L, carrot juice 14.7g/L, soy peptone 11g/L, glucose 0.5g/L, sucrose 1g/L, skimmed milk 6g/L, honey 6g/L, vitamin C 0.1g/L, deionized water surplus; Described Pumpkin Juice is by removing the peel the fresh pumpkin of dicing with water with weight ratio 1:1.8 mixing homogenate gained; Described carrot juice is by removing the peel the fresh carrot of dicing with water with weight ratio 1:2.5 mixing homogenate gained;
Be 1 × 10 by viable count
9the animal bifidobacteria RH bacterium liquid of cfu/ml adds in the compound fruit and vegetable juice of sterilization treatment with volume ratio 4:100, reaches 4.0, obtain fermented fruits and vegetables juice at 37 DEG C of ferment at constant temperature to liquid pH;
(2) by described fermented fruits and vegetables juice centrifugal 15min under 4000r/min condition, abandon supernatant, retain sediment;
(3) adding in described sediment through 121 DEG C of sterilizing 15min, volume is the freeze drying protectant of step (1) gained fermented fruits and vegetables juice volume 20%, described freeze drying protectant comprises the composition of following weight percentage: sorbierite 5%, sodium glutamate 3%, sucrose 5%, fructose 5%, deionized water surplus; After mixing, at-20 DEG C of pre-freeze 11h, then vacuum freeze drying 48h, sealing is preserved, and to obtain final product.
Morphologic observation is carried out to gained animal bifidobacteria fermentation fruit vegetable powder: get appropriate freeze-drying fruits and vegetables bacterium powder SPSS and dissolve, fix with slide, adopt the animal bifidobacteria RH in Gram's stain observation freeze-dried powder, as shown in Figure 4; And observe its mode of appearance, as shown in Figure 5, gained fruit vegetable powder is bright-coloured orange-yellow to result.
Gained animal bifidobacteria fermentation fruit vegetable powder is carried out to the mensuration of viable count: get freeze-drying fruits and vegetables bacterium powder appropriate, be dissolved in SPSS, adopt Heng Gaite anaerobism rolling tube technique to measure the viable count of fruits and vegetables bacterium powder, obtaining this product containing the viable count of animal bifidobacteria RH is 6.71 × 10
12cfu/g.
Embodiment 2
Animal bifidobacteria fermentation fruit vegetable powder, is prepared from by following steps:
(1) preparation comprises the compound fruit and vegetable juice of Pumpkin Juice and carrot juice, described compound fruit and vegetable juice comprises following composition: Pumpkin Juice 12g/L, carrot juice 15g/L, soy peptone 12g/L, glucose 0.6g/L, sucrose 1.2g/L, skimmed milk 7g/L, honey 7g/L, vitamin C 0.2g/L, deionized water surplus; Described Pumpkin Juice by the fresh pumpkin removed the peel with water with weight ratio 1:2 mixing homogenate gained; Described carrot juice by the fresh carrot removed the peel with water with weight ratio 1:3 mixing homogenate gained;
Be 1 × 10 by viable count
9the animal bifidobacteria RH bacterium liquid of cfu/ml adds in the compound fruit and vegetable juice of sterilization treatment with volume ratio 5:100, reaches 4.2, obtain fermented fruits and vegetables juice at 37 DEG C of ferment at constant temperature to liquid pH;
(2) by described fermented fruits and vegetables juice centrifugal 15min under 5000r/min condition, abandon supernatant, retain sediment;
(3) adding in described sediment through 125 DEG C of sterilizing 15min, volume is the freeze drying protectant of step (1) gained fermented fruits and vegetables juice volume 25%, described freeze drying protectant comprises the composition of following weight percentage: sorbierite 6%, sodium glutamate 4%, sucrose 6%, fructose 6%, deionized water surplus; After mixing, at-20 DEG C of pre-freeze 12h, then vacuum freeze drying 48h, sealing is preserved, and to obtain final product.
After testing, the viable count containing animal bifidobacteria RH in products obtained therefrom is 3.25 × 10
12cfu/g.
Embodiment 3
Animal bifidobacteria fermentation fruit vegetable powder, is prepared from by following steps:
(1) preparation comprises the compound fruit and vegetable juice of Pumpkin Juice and carrot juice, described compound fruit and vegetable juice comprises following composition: Pumpkin Juice 11g/L, carrot juice 14g/L, soy peptone 10g/L, glucose 0.4g/L, sucrose 0.8g/L, skimmed milk 5g/L, honey 5g/L, vitamin C 0.1g/L, deionized water surplus; Described Pumpkin Juice by the fresh pumpkin removed the peel with water with weight ratio 1:1.5 mixing homogenate gained; Described carrot juice by the fresh carrot removed the peel with water with weight ratio 1:2 mixing homogenate gained;
Be 0.8 × 10 by viable count
9the animal bifidobacteria RH bacterium liquid of cfu/ml adds in the compound fruit and vegetable juice of sterilization treatment with volume ratio 3:100, reaches 3.8, obtain fermented fruits and vegetables juice at 37 DEG C of ferment at constant temperature to liquid pH;
(2) by described fermented fruits and vegetables juice centrifugal 13min under 4000r/min condition, abandon supernatant, retain sediment;
(3) adding in described sediment through 120 DEG C of sterilizing 10min, volume is the freeze drying protectant of step (1) gained fermented fruits and vegetables juice volume 15%, described freeze drying protectant comprises the composition of following weight percentage: sorbierite 4%, sodium glutamate 2%, sucrose 4%, fructose 4%, deionized water surplus; After mixing, at-20 DEG C of pre-freeze 10h, then vacuum freeze drying 48h, sealing is preserved, and to obtain final product.
After testing, the viable count containing animal bifidobacteria RH in products obtained therefrom is 7.16 × 10
11cfu/g.
Embodiment 4
Animal bifidobacteria fermentation fruit vegetable powder, is prepared from by following steps:
(1) preparation comprises the compound fruit and vegetable juice of Pumpkin Juice and carrot juice, and described compound fruit and vegetable juice comprises following composition: Pumpkin Juice 15g/L, carrot juice 20g/L, soy peptone 15g/L, glucose 1g/L, sucrose 2g/L, skimmed milk 10g/L, honey 10g/L, vitamin C 0.5g/L; Described Pumpkin Juice by the fresh pumpkin removed the peel with water with weight ratio 1:2 mixing homogenate gained; Described carrot juice by the fresh carrot removed the peel with water with weight ratio 1:3 mixing homogenate gained;
Be 1 × 10 by viable count
9the animal bifidobacteria RH bacterium liquid of cfu/ml adds in the compound fruit and vegetable juice of sterilization treatment with volume ratio 5:100, reaches 4.5, obtain fermented fruits and vegetables juice at 37 DEG C of ferment at constant temperature to liquid pH;
(2) by described fermented fruits and vegetables juice centrifugal 15min under 6000r/min condition, abandon supernatant, retain sediment;
(3) adding in described sediment through 125 DEG C of sterilizing 15min, volume is the freeze drying protectant of step (1) gained fermented fruits and vegetables juice volume 30%, described freeze drying protectant comprises the composition of following weight percentage: sorbierite 7%, sodium glutamate 7%, sucrose 7%, fructose 7%, deionized water surplus; After mixing, at-20 DEG C of pre-freeze 12h, then vacuum freeze drying 48h, to obtain final product.
After testing, the viable count containing animal bifidobacteria RH in products obtained therefrom is 1.33 × 10
11cfu/g.
Embodiment 5
Animal bifidobacteria fermentation fruit vegetable powder, is prepared from by following steps:
(1) preparation comprises the compound fruit and vegetable juice of Pumpkin Juice and carrot juice, and described compound fruit and vegetable juice comprises following composition: Pumpkin Juice 5g/L, carrot juice 10g/L, soy peptone 8g/L, glucose 0.1g/L, sucrose 0.5g/L, skimmed milk 2g/L, honey 2g/L, vitamin C 0.05g/L; Described Pumpkin Juice by the fresh pumpkin removed the peel with water with weight ratio 1:1.5 mixing homogenate gained; Described carrot juice by the fresh carrot removed the peel with water with weight ratio 1:2 mixing homogenate gained;
Be 0.5 × 10 by viable count
9the animal bifidobacteria RH bacterium liquid of cfu/ml adds in the compound fruit and vegetable juice of sterilization treatment with volume ratio 3:100, reaches 3.5, obtain fermented fruits and vegetables juice at 37 DEG C of ferment at constant temperature to liquid pH;
(2) by described fermented fruits and vegetables juice centrifugal 10min under 4000r/min condition, abandon supernatant, retain sediment;
(3) adding in described sediment through 120 DEG C of sterilizing 10min, volume is the freeze drying protectant of step (1) gained fermented fruits and vegetables juice volume 10%, described freeze drying protectant comprises the composition of following weight percentage: sorbierite 3%, sodium glutamate 3%, sucrose 3%, fructose 3%, deionized water surplus; After mixing, at-20 DEG C of pre-freeze 10h, then vacuum freeze drying 48h, to obtain final product.
After testing, the viable count containing animal bifidobacteria RH in products obtained therefrom is 6.42 × 10
10cfu/g.
Although above with general explanation, detailed description of the invention and test, the present invention is described in detail, and on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (10)
1. a preparation method for animal bifidobacteria fermentation fruit vegetable powder, is characterized in that, comprise the steps:
(1) preparation comprises the compound fruit and vegetable juice of Pumpkin Juice and carrot juice, is 0.5 ~ 1 × 10 by viable count
9the animal bifidobacteria bacterium liquid of cfu/ml adds in described compound fruit and vegetable juice with volume ratio 3 ~ 5:100, and fermentation, obtains fermented fruits and vegetables juice;
(2) by described fermented fruits and vegetables juice centrifugal 10 ~ 15min under 4000 ~ 6000r/min condition, abandon supernatant, retain sediment;
(3) in described sediment, add freeze drying protectant, mixing, vacuum freeze drying, to obtain final product.
2. preparation method according to claim 1, is characterized in that, described animal bifidobacteria is animal bifidobacteria RH.
3. preparation method according to claim 1 and 2, it is characterized in that, described compound fruit and vegetable juice comprises following composition: Pumpkin Juice 5 ~ 15g/L, carrot juice 10 ~ 20g/L, soy peptone 8 ~ 15g/L, glucose 0.1 ~ 1g/L, sucrose 0.5 ~ 2g/L, skimmed milk 2 ~ 10g/L, honey 2 ~ 10g/L, vitamin C 0.05 ~ 0.5g/L.
4. preparation method according to claim 3, is characterized in that, described Pumpkin Juice is prepared from by the method comprised the following steps: get fresh pumpkin, and peeling, mixes with water with weight ratio 1:1.5 ~ 2.5, homogenate, to obtain final product;
Described carrot juice is prepared from by the method comprised the following steps: get fresh carrot, and peeling, mixes with water with weight ratio 1:2 ~ 4, homogenate, to obtain final product.
5. the preparation method according to Claims 1 to 4 any one, is characterized in that, described fermentation is specially: reach 3.5 ~ 4.5 at 37 DEG C of ferment at constant temperature to liquid pH.
6. the preparation method according to Claims 1 to 5 any one, is characterized in that, described freeze drying protectant comprises the composition of following weight percentage: sorbierite 3 ~ 7%, sodium glutamate 3 ~ 7%, sucrose 3 ~ 7%, fructose 3 ~ 7%, deionized water surplus;
The described volume adding freeze drying protectant is 10 ~ 30% of step (1) gained fermented fruits and vegetables juice volume.
7. the preparation method according to claim 1 or 6, is characterized in that, described vacuum freeze drying is specially: at-20 DEG C of pre-freeze 10 ~ 15h, then vacuum freeze drying 48h.
8. preparation method according to claim 1, is characterized in that, comprises the steps:
(1) preparation comprises the compound fruit and vegetable juice of Pumpkin Juice and carrot juice, described compound fruit and vegetable juice comprises following composition: Pumpkin Juice 11 ~ 12g/L, carrot juice 14 ~ 15g/L, soy peptone 10 ~ 12g/L, glucose 0.4 ~ 0.6g/L, sucrose 0.8 ~ 1.2g/L, skimmed milk 5 ~ 7g/L, honey 5 ~ 7g/L, vitamin C 0.1 ~ 0.2g/L; Described Pumpkin Juice mixes homogenate gained with water with weight ratio 1:1.5 ~ 2 by the fresh pumpkin removed the peel; Described carrot juice mixes homogenate gained with water with weight ratio 1:2 ~ 3 by the fresh carrot removed the peel;
Be 0.8 ~ 1 × 10 by viable count
9the animal bifidobacteria RH bacterium liquid of cfu/ml adds in the compound fruit and vegetable juice of sterilization treatment with volume ratio 3 ~ 5:100, reaches 3.8 ~ 4.2, obtain fermented fruits and vegetables juice at 37 DEG C of ferment at constant temperature to liquid pH;
(2) by described fermented fruits and vegetables juice centrifugal 13 ~ 15min under 4000 ~ 5000r/min condition, abandon supernatant, retain sediment;
(3) in described sediment, be incorporated in 120 ~ 125 DEG C of sterilizing 10 ~ 15min, freeze drying protectant that volume is step (1) gained fermented fruits and vegetables juice volume 15 ~ 25%, described freeze drying protectant comprises the composition of following weight percentage: sorbierite 4 ~ 6%, sodium glutamate 2 ~ 4%, sucrose 4 ~ 6%, fructose 4 ~ 6%, deionized water surplus; After mixing, at-20 DEG C of pre-freeze 10 ~ 12h, then vacuum freeze drying 48h, to obtain final product.
9. the animal bifidobacteria fermentation fruit vegetable powder that described in claim 1 ~ 8 any one, method is prepared from.
10. the application of animal bifidobacteria fermentation fruit vegetable powder described in claim 9.
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