CN109329699A - 一种益生菌沙棘果泥胶冻及其制备方法 - Google Patents
一种益生菌沙棘果泥胶冻及其制备方法 Download PDFInfo
- Publication number
- CN109329699A CN109329699A CN201811113629.1A CN201811113629A CN109329699A CN 109329699 A CN109329699 A CN 109329699A CN 201811113629 A CN201811113629 A CN 201811113629A CN 109329699 A CN109329699 A CN 109329699A
- Authority
- CN
- China
- Prior art keywords
- probiotics
- mud
- seabuckthorn fruit
- jelly
- fruit mud
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000006041 probiotic Substances 0.000 title claims abstract description 80
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 80
- 235000003145 Hippophae rhamnoides Nutrition 0.000 title claims abstract description 78
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 76
- 239000008274 jelly Substances 0.000 title claims abstract description 48
- 235000015110 jellies Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 240000000950 Hippophae rhamnoides Species 0.000 title 1
- 241000229143 Hippophae Species 0.000 claims abstract description 78
- 241000894006 Bacteria Species 0.000 claims abstract description 43
- 235000013406 prebiotics Nutrition 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims description 16
- 239000001814 pectin Substances 0.000 claims description 13
- 229920001277 pectin Polymers 0.000 claims description 13
- 235000010987 pectin Nutrition 0.000 claims description 13
- 229920001202 Inulin Polymers 0.000 claims description 12
- 238000005119 centrifugation Methods 0.000 claims description 12
- 239000003292 glue Substances 0.000 claims description 12
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 12
- 229940029339 inulin Drugs 0.000 claims description 12
- 229920001817 Agar Polymers 0.000 claims description 10
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 239000008272 agar Substances 0.000 claims description 10
- 239000000499 gel Substances 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 10
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 239000011159 matrix material Substances 0.000 claims description 8
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 7
- 239000001110 calcium chloride Substances 0.000 claims description 7
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 235000003599 food sweetener Nutrition 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 239000003765 sweetening agent Substances 0.000 claims description 6
- 238000005360 mashing Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 4
- 239000001963 growth medium Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000006071 cream Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 235000021022 fresh fruits Nutrition 0.000 claims description 2
- 230000001376 precipitating effect Effects 0.000 claims description 2
- 238000012859 sterile filling Methods 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 1
- 239000000654 additive Substances 0.000 claims 1
- 230000000996 additive effect Effects 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 125000000185 sucrose group Chemical group 0.000 claims 1
- 241000186000 Bifidobacterium Species 0.000 abstract description 12
- 238000003860 storage Methods 0.000 abstract description 11
- 230000000529 probiotic effect Effects 0.000 abstract description 10
- 238000001035 drying Methods 0.000 abstract description 9
- 241000193830 Bacillus <bacterium> Species 0.000 abstract description 7
- 230000003647 oxidation Effects 0.000 abstract description 6
- 238000007254 oxidation reaction Methods 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 5
- 230000001580 bacterial effect Effects 0.000 abstract description 4
- 230000006378 damage Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000007774 longterm Effects 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract description 4
- 230000003078 antioxidant effect Effects 0.000 abstract description 3
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 229920001282 polysaccharide Polymers 0.000 abstract description 3
- 239000005017 polysaccharide Substances 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 108010010803 Gelatin Proteins 0.000 abstract description 2
- 239000008273 gelatin Substances 0.000 abstract description 2
- 229920000159 gelatin Polymers 0.000 abstract description 2
- 235000019322 gelatine Nutrition 0.000 abstract description 2
- 235000011852 gelatine desserts Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 19
- 230000007423 decrease Effects 0.000 description 16
- 240000001046 Lactobacillus acidophilus Species 0.000 description 13
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 12
- 229930003944 flavone Natural products 0.000 description 10
- 235000011949 flavones Nutrition 0.000 description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 7
- 150000002213 flavones Chemical class 0.000 description 7
- 229940013618 stevioside Drugs 0.000 description 7
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 7
- 235000019202 steviosides Nutrition 0.000 description 7
- 239000004310 lactic acid Substances 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- -1 oligofructose Polymers 0.000 description 4
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 3
- 241000186016 Bifidobacterium bifidum Species 0.000 description 3
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 3
- 238000009455 aseptic packaging Methods 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 150000002212 flavone derivatives Chemical class 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000002552 dosage form Substances 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000012376 hot air sterilization Methods 0.000 description 2
- 208000015181 infectious disease Diseases 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229960004793 sucrose Drugs 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010059866 Drug resistance Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 235000003935 Hippophae Nutrition 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000001994 activation Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000001775 anti-pathogenic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- ADFCQWZHKCXPAJ-GFCCVEGCSA-N equol Chemical compound C1=CC(O)=CC=C1[C@@H]1CC2=CC=C(O)C=C2OC1 ADFCQWZHKCXPAJ-GFCCVEGCSA-N 0.000 description 1
- 235000019126 equol Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- ADFCQWZHKCXPAJ-UHFFFAOYSA-N indofine Natural products C1=CC(O)=CC=C1C1CC2=CC=C(O)C=C2OC1 ADFCQWZHKCXPAJ-UHFFFAOYSA-N 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000002068 microbial inoculum Substances 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 230000004792 oxidative damage Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/531—Lactis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明公开了一种益生菌沙棘果泥胶冻及其制备方法,属于益生菌领域。本发明将沙棘果泥胶冻作为益生菌的载体,利用沙棘果泥中的蛋白质、多糖等成分,同时结合胶类物质与双歧杆菌、乳酸杆菌等菌体混合,形成沙棘果泥益生菌胶冻,有效减少益生菌因常规干燥过程中的热、氧化、干燥所带来的损伤,达到益生菌长期保存的目的,同时起到抗氧化损伤的目的,有效防止菌种在储存过程中的活力损失,并且提高了益生菌的附加营养值,广泛适用于食品工业。
Description
技术领域
本发明属于益生菌领域,具体涉及一种益生菌沙棘果泥胶冻及其制备方法。
背景技术
益生菌是一类通过改善肠道微生物从而对宿主产生有益影响的微生物。它可通过参与肠道微生物平衡来抑制病原菌生长,避免了长期使用抗生素产生的耐药性和二重感染,因此,益生菌产品近年来备受人们的关注。
目前,益生菌剂产品处于便于销售、运输以及储存的目前,其常规产品多以粉剂的形式呈现。
如申请号201410123174.7的发明专利“一种全燕麦固态混菌发酵生产益生菌活菌粉剂及制备方法”公开了一种利用多种益生菌直投剂混菌固态发酵全燕麦获得三联益生菌活菌粉剂及其制备方法,所述三联益生菌活菌粉剂中含有乳双歧杆菌V9,植物乳杆菌P8和干酪乳杆菌Zhang,以燕麦全粉为发酵基质制备而得,具有优异的抗胃肠道消化液耐受能力;改善人体肠道菌群结构的能力;调节血脂代谢;提高肠道抗致病菌感染能力;有效预防缓解腹泻、便秘、腹痛、腹胀等肠易激综合症。
申请号“201510284945.5”的发明专利“一种益生菌谷物饮料与粉剂及其制备方法”,其特征在于,所述益生菌谷物饮料为每1000ml水中活性成分的原料组成为:谷物8-12%,淀粉酶40-50u/ml,蛋白酶100-120u/ml,接种至少一种益生菌,且每种益生菌的接菌量均为106-107CFU/ml,将谷物等按一定的比例混合后清洗粉碎,经酶解之后进行灭菌,灭菌后接入益生菌进行发酵,将发酵后的产物进行离心,上清液经无菌调配、罐装即得产品,而离心所得到的益生菌等沉淀物质可经复配、真空冷冻干燥制成益生菌粉剂,所得益生菌谷物饮料中总活菌数可达108-109CFU/ml,益生菌粉剂中总活菌数可达1010-1011CFU/g。
然而不可忽视的是,针对于益生菌粉剂产品,益生菌在制作成粉剂的过程中,往往会因为常规益生菌干燥过程中的热、氧化、冷冻、干燥而对益生菌造成活性损失。另一方面,在长期储存过程中,同样会造成益生菌活性的损失。
由此,目前更需要一种有效的益生菌剂型制备方法,不仅有效减少常规益生菌干燥过程中的热、氧化、干燥损伤等问题,同时可以达到益生菌长期保存的目的,于此同时有效防止益生菌的活力损失。
发明内容
本发明的目的是针对目前存在的问题,提供一种益生菌沙棘果泥胶冻及其制备方法,将沙棘果泥胶冻作为益生菌的载体,利用沙棘果泥中的蛋白质、多糖等成分,同时结合胶类物质与双歧杆菌、乳酸杆菌等菌体混合,形成沙棘果泥益生菌胶冻,有效减少益生菌因常规干燥过程中的热、氧化、干燥所带来的损伤,达到益生菌长期保存的目的,同时起到抗氧化损伤的目的,有效防止菌种在储存过程中的活力损失,并且提高了益生菌的附加营养值,适用于食品工业。
为了实现上述目的,本发明采用技术方案如下:
本发明的目的在于提供一种益生菌沙棘果泥胶冻,以沙棘果泥以及食用胶作为胶冻基质,通过添加益生菌制备得到益生菌沙棘果泥胶冻。
进一步地,所述益生菌沙棘果泥胶冻由以下重量份数的原料组成:沙棘果泥20-45份,益生菌泥1-3份,食用胶0.4-1.2份,益生元10-30份,甜味剂5-15份,水15-45份。
优选地,所述益生菌泥的活菌数为(2-9)×(108-1010)CFU/g。
优选地,所述益生菌为乳酸菌或双歧杆菌中的至少一种。
更优选地,所述乳酸菌为嗜酸乳杆菌。
更优选地,所述双歧杆菌为乳双歧杆菌。
优选地,所述益生元为低聚果糖或菊粉中的至少一种。
优选地,所述食用胶为琼脂或果胶中的至少一种。
优选地,所述食用胶为果胶,在添加果胶同时配合添加氯化钙,所述氯化钙的添加量为50-60mg/g果胶。
优选地,所述甜味剂为蔗糖或甜菊糖中的至少一种。
本发明的另一目的在于提供一种益生菌沙棘果泥胶冻的制备方法,具体步骤如下:
(1)将沙棘鲜果经清洗、打浆、离心得到粗果泥沉淀,再经60-85MPa均质,制得果泥,将果泥经高温灭菌后,冷却备用,得到沙棘果泥,所述沙棘果泥的固形物含量:20%-45%(质量百分比),pH自然;
(2)将益生菌进行高密度发酵培养,得到发酵液,经过离心后,获得益生菌泥,所述发酵液的活菌数为:109-1011cfu/ml;
(3)将食用胶、甜味剂、益生元干粉按重量份数比例混合,同时按比例加水浸泡0-2h,于55-98℃下加热10-120min,充分溶解,过胶体磨60-120目筛,再经105-145℃,1-25min加热灭菌,冷却至35-65℃,得到胶冻基质;
(4)将沙棘果泥、益生菌泥与胶冻基质混合,搅拌混匀,无菌灌装;于2-10℃下静置直至形成凝胶。
优选地,所述步骤(1)中,离心速度为6500-8000×g。
优选地,所述步骤(1)中,加热处理条件为:95-145℃,加热1-25min。
优选地,所述步骤(1)中,沙棘果泥经高温灭菌后冷却至20-45℃。
所述步骤(1)中,沙棘果泥经高温处理后,其黄酮含量不低于7.2mg/g,更利于菌体的活性。
所述步骤(1)中,沙棘果泥经高温处理后,其黄酮含量为7.2-12.25mg/g。
优选地,所述步骤(2)中,嗜酸乳杆菌以及乳双歧杆菌的发酵培养步骤为:以MRS作为培养基,30-37℃,静置培养12-24小时,离心收集菌体,得到益生菌泥备用。
有益效果
1、本发明的制备方法有效取代益生菌的干粉剂型,利用胶冻有效替代。双歧杆菌、乳酸杆菌等菌粉通常要经干燥过程,不管是冷冻干燥还是喷雾干燥,菌体在干燥和储藏过程中要经受氧化、脱水、高温等逆境的处理,造成活菌率下降,使用时菌体还需要经历复水活化过程。在益生菌凝胶制作过程中,菌体在高密度培养之后,益生菌泥以凝胶的半干湿状态存在,在加工过程中活菌数的减少小于100.5CFU/g,提高了益生菌的活菌率。通常的菌体干燥过程中,菌体活菌数下降为101CFU/g-102CFU/g及以上,高温干燥的活菌数下降甚至超过103CFU/g。
2、本发明将沙棘果泥胶冻作为益生菌的载体,利用沙棘果泥中富含的沙棘黄酮等多酚类物质,沙棘黄酮具有抗氧化等作用,能够对双歧杆菌、乳酸杆菌等益生菌在加工和储藏过程中起到抗氧化损伤的保护作用。沙棘果泥中同时含有蛋白质、多糖等成分,结合胶类物质与双歧杆菌、乳酸杆菌等菌体混合,形成沙棘果泥益生菌胶冻,减少常规益生菌干燥过程中的热、氧化、干燥损伤,达到益生菌长期保存的目的,并且实现了益生菌与植物黄酮的结合及产品的多样化,适用于食品工业。同时,本发明中的黄酮类物质对双歧杆菌、乳酸菌具有显著的生长促进作用,可以显著提高其菌剂性能的发挥。
本发明制备的沙棘果泥胶冻可在常温条件下保存6-9个月及以上。
所述双歧杆菌如动物双歧杆菌在沙棘果泥胶冻加工过程中活菌数下降低于101CFU/g,在3个月的储藏过程中活菌数下降低于100.5CFU/g。乳酸杆菌如嗜酸乳杆菌在加工成沙棘果泥胶冻过程中活菌数下降低于100.5CFU/g,在3个月的储藏过程中活菌数下降低于100.5CFU/g。
3.益生菌的健康作用日益受到重视,常见的活性益生菌产品包括益生菌乳饮料、乳基益生菌片剂、乳基益生菌粉、益生菌酸奶等。益生菌沙棘果泥胶冻的制备一方面将黄酮与益生菌结合起来发挥协同的生理作用,表现在一方面乳酸菌可以代谢黄酮类物质,形成更有生理活性的代谢物质如雌马酚;另一方面黄酮能够作为益生元促进乳酸菌的生长;第三,益生菌与沙棘组合形成纯水果风味的食品,产生出活性益生菌剂型的新载体新风味。
具体实施方式
实施例1沙棘果泥嗜酸乳杆菌胶冻的制备
本例以嗜酸乳杆菌为例,来说明本发明凝胶的制备方法
按照以下重量份数称取原料:沙棘果泥30份,益生菌泥1份,琼脂0.9份,蔗糖10份,低聚果糖10份,菊粉10份,甜菊糖1份。
(1)将沙棘清洗、打浆、脱脂、离心得到的粗果泥再经均质,制得果泥,果泥经105℃,5min加热处理后,冷却至45℃,得到沙棘果泥,备用;沙棘果泥固形物含量为25%,pH为2.5,黄酮含量为12.25mg/g。
(2)菌种:将嗜酸乳杆菌CGMCC 1084(中国微生物菌种保藏管理委员会)以MRS培养基37℃培养24小时,离心收集菌体,得到益生菌泥备用;益生菌泥活菌数为5.3×1010cfu/g。
(3)琼脂、蔗糖、低聚果糖、菊粉、甜菊糖按比例称量,混合,溶于45份加热到80℃搅拌充分溶解,过80目筛,溶液经121℃15min灭菌,冷却至40℃,得到胶冻基质,将其与沙棘果泥以及益生菌泥按比例混合均匀,无菌包装;于4℃下静置直至形成凝胶。
(4)所得沙棘果泥嗜酸乳杆菌胶冻酸甜可口,加工过程中活菌数下降100.2CFU/g,在3个月的储藏过程中活菌数下降100.2CFU/g。得到的沙棘果泥嗜酸乳杆菌胶冻在4℃储藏9个月,活菌数仍能达到108CFU/g以上。
实施例2沙棘果泥乳双歧杆菌胶冻的制备
本例以乳双歧杆菌为例,来说明本发明凝胶的制备方法
按照以下重量份数称取原料:沙棘果泥40份,益生菌泥1份,果胶0.5份,氯化钙55mg/g果胶、琼脂0.5份,蔗糖5份,低聚果糖15份,菊粉15份,甜菊糖2份。
其中,果胶为低酯果胶。
(1)A液沙棘清洗、打浆、离心得到的粗果泥再经均质,制得果泥,果泥经95℃5min加热处理后,冷却至40℃,得到沙棘果泥,备用;其特征在于沙棘果泥固形物含量为30%,pH为2.8,黄酮含量为8.18mg/g。
(2)菌种:将乳双歧杆菌以MRS培养基37℃培养24小时,离心收集菌体,得到益生菌泥备用;益生菌泥活菌数为8.7×1010CFU/g。
(3)将果胶、氯化钙、琼脂、蔗糖、低聚果糖、菊粉、甜菊糖按比例称量,干粉混合,溶于35份加热到90℃搅拌充分溶解,过胶体磨,过80目筛,溶液经121℃15min灭菌,冷却至40℃,得到胶冻基质,将其与沙棘果泥以及益生菌泥按比例混合均匀,无菌包装;于4℃下静置直至形成凝胶。
(4)所得沙棘果泥双歧杆菌胶冻酸甜可口,加工过程中活菌数下降100.3CFU/g,在3个月的储藏过程中活菌数下降100.3CFU/g。得到的沙棘果泥双歧乳杆菌胶冻在4℃储藏6个月,活菌数仍能达到108cfu/g以上。
实施例3沙棘果泥混合乳酸菌胶冻的制备
本例以混合乳酸菌菌为例,来说明本发明凝胶的制备方法
按照以下重量份数称取原料:沙棘果泥45份、益生菌泥2份,琼脂0.8份,蔗糖10份,低聚果糖15份,菊粉5份。
(1)A液沙棘清洗、打浆、离心得到的粗果泥再经均质,制得果泥,果泥经100℃5min加热处理后,冷却至40℃,得到沙棘果泥,备用;其特征在于沙棘果泥固形物含量为35%,pH为2.9,黄酮含量为9.3mg/g。
(2)菌种:将嗜酸乳杆菌和乳双歧杆菌分别以MRS培养基37℃培养24小时,离心收集菌体,得到益生菌泥备用;将1份嗜酸乳杆菌菌泥和1份乳双歧杆菌菌泥进行混合,益生菌泥活菌数为9×1010CFU/g。
(3)将琼脂蔗糖、低聚果糖、菊粉按比例称量,干粉混合,溶于40份加热到90℃搅拌充分溶解,过胶体磨,过80目筛,溶液经121℃15min灭菌,冷却至40℃,得到胶冻基质,将其与沙棘果泥以及2份益生菌泥混合均匀,无菌包装;于4℃下静置直至形成凝胶。
所得沙棘果泥双歧杆菌胶冻酸甜可口,加工过程中活菌数下降100.2CFU/g,在3个月的储藏过程中活菌数下降100.3CFU/g。得到的沙棘果泥双歧乳杆菌胶冻在4℃储藏6个月,活菌数仍能达到108cfu/g以上。
实施例4沙棘果泥嗜酸乳杆菌粉的制备
利用实施例1的步骤(1)方法制备的沙棘果泥以及步骤(2)方法制备的嗜酸乳杆菌益生菌泥,按照沙棘果泥30份、益生菌泥1份进行混合,利用真空冷冻干燥机进行干燥,制成粉剂;将实施例1步骤(3)的琼脂、低聚果糖、菊粉、蔗糖、甜菊糖、菊粉按照等比例混合进行干粉混合(不加水),进行干热灭菌后,与上述粉剂进行无菌混合,真空包装。加工过程中活菌数下降100.8CFU/g,在3个月的储藏过程中活菌数继续下降100.4CFU/g。
而实施例1中制备沙棘果泥嗜酸乳杆菌胶冻加工过程中活菌数下降100.2CFU/g,在4℃储藏6个月,活菌数下降100.2CFU/g。
实施例5沙棘果泥乳双歧杆菌粉的制备
利用实施例2的步骤(1)方法制备的沙棘果泥液以及步骤(2)方法制备的乳双歧乳杆菌益生菌泥,按照沙棘果泥40份、益生菌泥1份进行混合,将混合物进行喷雾干燥,制成粉剂。将实施例2步骤(3)中的琼脂、低置果胶、氯化钙、低聚果糖、菊粉、蔗糖、甜菊糖、菊粉按照相同比例混合进行干粉混合(不加水),经过干热灭菌后,与上述粉剂无菌混合真空包装。加工过程中活菌数下降101.7CFU/g,在3个月室温储藏过程中活菌数继续下降100.4CFU/g。
沙棘果泥乳双歧乳杆菌胶冻加工过程中活菌数下降100.3CFU/g,在4℃储藏6个月,活菌数下降100.3CFU/g。
Claims (10)
1.一种益生菌沙棘果泥胶冻,其特征在于:由以下重量份数的原料组成:沙棘果泥20-45份、益生菌泥1-3份,食用胶0.4-1.2份,益生元10-30份,甜味剂5-15份,水15-45份。
2.如权利要求1所述的一种益生菌沙棘果泥胶冻,其特征在于:所述益生菌泥的活菌数为(2-9)×(108-1010)CFU/g。
3.如权利要求1所述的一种益生菌沙棘果泥胶冻,其特征在于:所述益生菌为嗜酸乳杆菌和乳双歧杆菌中的至少一种。
4.如权利要求1所述的一种益生菌沙棘果泥胶冻,其特征在于:所述益生元为低聚果糖和菊粉中的至少一种。
5.如权利要求1所述的一种益生菌沙棘果泥胶冻,其特征在于:所述食用胶为琼脂或果胶中的至少一种。
6.如权利要求1或5所述的一种益生菌沙棘果泥胶冻,其特征在于:所述食用胶为果胶,在添加果胶同时配合添加氯化钙,所述氯化钙的添加量为50-60mg/g果胶。
7.如权利要求1所述的一种益生菌沙棘果泥胶冻,其特征在于:所述甜味剂为蔗糖或甜菊糖中的至少一种。
8.权利要求1-7任一所述一种益生菌沙棘果泥胶冻的制备方法,其特征在于:具体步骤如下:
(1)将沙棘鲜果经清洗、打浆、离心得到粗果泥沉淀,再经60-85MPa均质,制得果泥,将沙棘果泥经高温灭菌后,冷却备用,得到沙棘果泥,所述沙棘果泥的固形物含量:20%-45%,pH自然;
(2)将益生菌进行高密度发酵培养,得到发酵液,经过离心后,获得益生菌泥,所述发酵液的活菌数为:109-1011cfu/ml;
(3)将食用胶、甜味剂、益生元干粉按重量份数比例混合,同时按比例加水浸泡0-2h,于55-98℃下加热10-120min,充分溶解,过胶体磨60-120目筛,再经105-145℃,1-25min加热灭菌,冷却至35-65℃,得到胶冻基质;
(4)向胶冻基质中加入沙棘果泥搅拌混匀,再加入益生菌泥搅拌后,无菌灌装;于2-10℃下静置直至形成凝胶。
9.如权利要求8所述的一种益生菌沙棘果泥胶冻的制备方法,其特征在于:所述步骤(1)中,所述离心速度为6500-8000×g;所述加热处理条件为:95-145℃,加热1-25min。
10.如权利要求8所述的一种益生菌沙棘果泥胶冻的制备方法,其特征在于:所述步骤(2)中,所述益生菌的发酵培养步骤为:以MRS作为培养基,30-37℃培养12-24小时,离心收集菌体,得到益生菌泥备用。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811113629.1A CN109329699A (zh) | 2018-09-25 | 2018-09-25 | 一种益生菌沙棘果泥胶冻及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811113629.1A CN109329699A (zh) | 2018-09-25 | 2018-09-25 | 一种益生菌沙棘果泥胶冻及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN109329699A true CN109329699A (zh) | 2019-02-15 |
Family
ID=65306173
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201811113629.1A Pending CN109329699A (zh) | 2018-09-25 | 2018-09-25 | 一种益生菌沙棘果泥胶冻及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN109329699A (zh) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112971066A (zh) * | 2021-03-26 | 2021-06-18 | 北京阿克索医疗科技有限公司 | 一种益生菌果泥 |
CN113287729A (zh) * | 2021-03-26 | 2021-08-24 | 北京阿克索医疗科技有限公司 | 3岁以下婴幼儿食用的益生菌果泥 |
CN114452308A (zh) * | 2021-06-18 | 2022-05-10 | 上海世道智慧医药科技有限责任公司 | 一种益生菌保护剂及其制备的微生态制剂和用途 |
CN114806920A (zh) * | 2022-02-28 | 2022-07-29 | 广州栋方生物科技股份有限公司 | 一种双歧杆菌的培养基及其培养方法与应用 |
CN117122035A (zh) * | 2023-08-31 | 2023-11-28 | 广东长兴生物科技股份有限公司 | 一种高保水性的活性益生菌果冻及其加工工艺 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101632475A (zh) * | 2009-05-25 | 2010-01-27 | 赵敏 | 一种沙棘益生菌发酵饮料及制作方法 |
CN102370119A (zh) * | 2010-08-06 | 2012-03-14 | 北京三元食品股份有限公司 | 一种益生菌凝胶及其制备方法 |
CN105166608A (zh) * | 2015-10-10 | 2015-12-23 | 光明乳业股份有限公司 | 一种含有活性益生菌的吸冻及其制备方法 |
CN105815640A (zh) * | 2016-03-31 | 2016-08-03 | 山东龙力生物科技股份有限公司 | 一种促消化调整肠胃果蔬益生菌产品及其制备方法 |
CN108463124A (zh) * | 2015-12-25 | 2018-08-28 | 大塚制药株式会社 | 凝胶样食品组合物 |
CN108552518A (zh) * | 2018-03-26 | 2018-09-21 | 安徽师范大学 | 一种益生菌花酱及其生产方法 |
-
2018
- 2018-09-25 CN CN201811113629.1A patent/CN109329699A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101632475A (zh) * | 2009-05-25 | 2010-01-27 | 赵敏 | 一种沙棘益生菌发酵饮料及制作方法 |
CN102370119A (zh) * | 2010-08-06 | 2012-03-14 | 北京三元食品股份有限公司 | 一种益生菌凝胶及其制备方法 |
CN105166608A (zh) * | 2015-10-10 | 2015-12-23 | 光明乳业股份有限公司 | 一种含有活性益生菌的吸冻及其制备方法 |
CN108463124A (zh) * | 2015-12-25 | 2018-08-28 | 大塚制药株式会社 | 凝胶样食品组合物 |
CN105815640A (zh) * | 2016-03-31 | 2016-08-03 | 山东龙力生物科技股份有限公司 | 一种促消化调整肠胃果蔬益生菌产品及其制备方法 |
CN108552518A (zh) * | 2018-03-26 | 2018-09-21 | 安徽师范大学 | 一种益生菌花酱及其生产方法 |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112971066A (zh) * | 2021-03-26 | 2021-06-18 | 北京阿克索医疗科技有限公司 | 一种益生菌果泥 |
CN113287729A (zh) * | 2021-03-26 | 2021-08-24 | 北京阿克索医疗科技有限公司 | 3岁以下婴幼儿食用的益生菌果泥 |
CN114452308A (zh) * | 2021-06-18 | 2022-05-10 | 上海世道智慧医药科技有限责任公司 | 一种益生菌保护剂及其制备的微生态制剂和用途 |
CN114806920A (zh) * | 2022-02-28 | 2022-07-29 | 广州栋方生物科技股份有限公司 | 一种双歧杆菌的培养基及其培养方法与应用 |
CN114806920B (zh) * | 2022-02-28 | 2024-02-06 | 广州栋方生物科技股份有限公司 | 一种双歧杆菌的培养基及其培养方法与应用 |
CN117122035A (zh) * | 2023-08-31 | 2023-11-28 | 广东长兴生物科技股份有限公司 | 一种高保水性的活性益生菌果冻及其加工工艺 |
CN117122035B (zh) * | 2023-08-31 | 2024-03-15 | 广东长兴生物科技股份有限公司 | 一种高保水性的活性益生菌果冻及其加工工艺 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US10792316B2 (en) | Lactic acid bacteria compositions | |
CN109329699A (zh) | 一种益生菌沙棘果泥胶冻及其制备方法 | |
JP5577020B2 (ja) | 代謝活性を有する微生物及びその製造方法 | |
CN101731511B (zh) | 益生菌活性制品及其制备方法 | |
CN108783462A (zh) | 一种肠道益生菌制剂的工业生产方法 | |
US20100166721A1 (en) | Probotic compositions and uses thereof | |
US20110165127A1 (en) | Dairy-derived probiotic compositions and uses thereof | |
CN1911118B (zh) | 一种开菲尔冻干菌粉及其制备方法和应用 | |
CN108823129B (zh) | 一种具有抵抗幽门螺旋杆菌作用的高活性益生菌固体饮料 | |
JP2015535280A (ja) | 胃腸管において有益な細菌を刺激する方法及び組成物 | |
CN106690327A (zh) | 一种混合益生菌片剂及其低温包衣制备方法 | |
CN101559082A (zh) | 一种降血脂及调节肠道菌群的益生菌制剂的制备方法 | |
KR101868517B1 (ko) | 다양한 생리활성과 열 안정성이 우수한 프로바이오틱 락토바실러스 퍼멘텀 pl9119 | |
TWI739495B (zh) | 可促進排便的組合物及其用途 | |
CN105765057A (zh) | 从长寿村成人分离的有助于排便活动的新型乳酸菌发酵乳杆菌 | |
KR101927859B1 (ko) | 초음파를 이용한 프로바이오틱스의 안정성과 코팅효율을 증가시키는 방법 및 그 방법으로 제조된 프로바이오틱스 동결건조분말을 유효성분으로 함유하는 식품조성물 | |
CN106578064B (zh) | 一种阿胶乳酸菌饮品及其制备方法 | |
CN103766486B (zh) | 一种含有双歧杆菌包埋珠的乳饮料及其制备方法 | |
CN104611256B (zh) | 一种微生物冻干制剂及其制备方法 | |
CN107988123A (zh) | 一株具有调节氨苄青霉素诱导肠道菌群紊乱的植物乳杆菌 | |
CN106359651A (zh) | 一种含乳蛋白的固体饮料组合物及其制备方法 | |
CN105802876A (zh) | 一种复合益生菌发酵苜蓿嫩芽粉制剂及其制备方法和应用 | |
CN106617095B (zh) | 一种阿胶益生菌口服液及其制备方法 | |
CN108077432A (zh) | 一种功能性发酵乳及其制备方法 | |
JP2006298779A (ja) | 乳酸菌培養により得られる抗アレルギー剤 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190215 |
|
RJ01 | Rejection of invention patent application after publication |