CN109349481A - A kind of preparation method of the plant base beverage containing high-activity probiotics - Google Patents
A kind of preparation method of the plant base beverage containing high-activity probiotics Download PDFInfo
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- CN109349481A CN109349481A CN201811188130.7A CN201811188130A CN109349481A CN 109349481 A CN109349481 A CN 109349481A CN 201811188130 A CN201811188130 A CN 201811188130A CN 109349481 A CN109349481 A CN 109349481A
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- 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- 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
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- Chemical & Material Sciences (AREA)
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Abstract
The present invention relates to probiotic beverage preparation field more particularly to a kind of preparation methods of the plant base beverage containing high-activity probiotics；Comprising steps of S1) 65-70 DEG C of hot water dissolving's white granulated sugar, sweetener and stabilizer；S2) in feed liquid obtained by addition plant material to step S1, the flavoring agent being diluted with water, adjustment pH value to 3.0-3.5 are then added；S3) 85 DEG C of feed liquid obtained by step S2 are sterilized 15-30min or 115 DEG C, 10-15s, feed liquid is cooled to 25 DEG C or less；S4) gone out into S3 bacterium feed liquid in add probiotics, be uniformly mixing to obtain plant base beverage；S5) by the feed liquid cold-aseptic filling in step S4,4 DEG C or normal temperature storage；The preparation method of plant base beverage containing high-activity probiotics of the invention adds profitable probliotics, while can keep high viable count for a long time using plant as raw material.
Description
Technical field
The present invention relates to probiotic beverage preparation field more particularly to a kind of plant base beverages containing high-activity probiotics
Preparation method.
Background technique
Plant base beverage, refer to using one or more countries allow as raw-food material plant (including edible root,
Stem, leaf, flower, fruit, seed) or its extract as plant base raw material, addition or do not add other food auxiliary materials or food addition
Agent, the processed or manufactured liquid that ferments, for example, fruit-vegetable juice beverage, herbal tea, drink made from flower etc..
Plant base raw material can by sources be divided into extract, concentrate, plant base-material etc..Plant base raw material typically contains more
The kind ingredient beneficial to human body, such as protein, minerals, vitamin, microelement and dietary fiber.For example, dried orange peel contains
The flavonoids of special composition and high-content, can reduce oxidation reaction caused by alcohol；It is also known as planted in soybean containing isoflavones
Object estrogen, delaying sanility.These plant base raw materials have generally by the acquisition of the means such as broken, extracting and developing is therein
Beneficial ingredient is then added in beverage and deploys.It is analyzed according to commercial product, there is common edible or specific function plant base
Beverage is more, but less with the plant base beverage that probiotics combines.
The base-material of suitable probiotics existence and holding viable bacteria has dairy products, fruit juice, vegetables, meat products etc. at present, these productions
The tissue morphology and base-material feature of product, available moisture are easy to be combined or lockked by material, are conducive to the survival of probiotics.And
Nutriment is abundant in plant base beverage, is good probiotics survival condition, is suitble to probiotics with the beverage of plant matrix manufacturing
Mass propagation, because its universal water content is 80% or more, by storage in 1-2 months, nutriment consumption, antibacterial substance were produced
Raw, probiotics reproduction inhibition system, gradually decaying is up to dead, it is demonstrated experimentally that by 1 month storage number of live bacteria of probiotics by 5.0
×109It is reduced to 1.0 × 104.Therefore, in the plant base beverage shelf-life, it is that a technology is difficult that how probiotics, which keeps high viable count,
Point.
Summary of the invention
In order to solve the above technical problems, the object of the present invention is to provide one kind using plant as raw material, profitable probliotics are added, together
When can keep for a long time high viable count the plant base beverage containing high-activity probiotics preparation method.
The preparation method of plant base beverage containing high-activity probiotics of the invention, comprising the following steps:
S1) 65-70 DEG C of hot water dissolving's white granulated sugar, sweetener and stabilizer；
S2) in feed liquid obtained by addition plant material to step S1, the flavoring agent being diluted with water then is added, adjustment pH value is extremely
3.0-3.5；
S3) 85 DEG C of feed liquid obtained by step S2 are sterilized 15-30min or 115 DEG C, 10-15s, by feed liquid be cooled to 25 DEG C with
Under；
S4) gone out into step S3 bacterium feed liquid in add probiotics, be uniformly mixing to obtain plant base beverage；
S5) by the feed liquid cold-aseptic filling in step S4,4 DEG C or normal temperature storage.
Specifically, by percentage to the quality including the white sand of the plant material of 0-40%, 1-3% in the plant base beverage
The probiotics of sugar, the stabilizer of 0.1-4.9%, the sweetener of 0-0.06%, 0-1.0% flavoring agent, 0.001-0.010%.
Further, the plant material include fruits and vegetables inspissated juice, plant extracts, plant concentrate, in plant base-material
It is one or more.
Further, the stabilizer be include sodium carboxymethylcellulose, pectin, soluble soybean polysaccharide, alginic acid third
Diol ester, converted starch, gellan gum, gelatin, single diglycerol stearate, sucrose fatty ester, diacetyl tartarate list are double sweet
One of grease is a variety of.
Specifically, the stabilizer includes the sodium carboxymethylcellulose, and/or 0-1% of 0-1% by percentage to the quality
The soluble propylene glycol alginate, and/or 0- of the soluble soybean polysaccharide, and/or 0-0.5% of pectin, and/or 0-1%
The gelatin, and/or 0-0.3% of 0.5% converted starch, and/or the gellan gum of 0-0.03%, and/or 0-0.1% it is single, double
The diacetyl tartaric acid monodiglyceride of the sucrose fatty ester, and/or 0-0.1% of stearine, and/or 0-0.1%.
Further, the sweetener include steviol glycoside, it is Fructus Momordicae fructoside, liquiritin, xylitol, maltitol, red
One of moss sugar alcohol is a variety of；Flavoring agent is one of citric acid, malic acid, lactic acid, sodium citrate or a variety of.
Specifically, the sweetener includes steviol glycoside 0-0.01%, and/or Fructus Momordicae fructoside 0- by percentage to the quality
0.01%, and/or liquiritin 0-0.01%, and/or xylitol 0-0.01%, and/or maltitol 0-0.01%, and/or red
Moss sugar alcohol 0-0.01%；The flavoring agent is by percentage to the quality and/or the apple of the citric acid of 0-0.3%, and/or 0-0.3%
The sodium citrate of the lactic acid, and/or 0-0.1% of tartaric acid, and/or 0-0.3%.
Further, the probiotics include streptococcus thermophilus, Lactobacillus casei, Lactobacillus delbrueckii, bacillus coagulans,
Lactobacillus rhamnosus, lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus helveticus, Leuconostoc mesenteroides, Bifidobacterium, saliva cream bar
One of bacterium, lactobacillus fermenti, lactobacillus reuteri and Lactococcus lactis are a variety of.
According to the above aspect of the present invention, the present invention has at least the following advantages:
Stable system is formed using one of stabilizer or a variety of combination moisture, fixes the scope of activities of probiotics,
Available carbon source is reduced, with flavoring agent control product pH value in 3.0-3.5.By sterilizing, rear one plant or more plants of addition has
The bacterial strain of high activity, high stability, 0 DEG C -15 DEG C of storage temperature, by controlling extracellular pH value, low-temperature storage inhibits enzyme activity,
To inhibit the growth of probiotics, so that cell enters dormant state, in the long-term storage process, the activity of probiotics is stablized
Control is in certain amount grade.
It is demonstrated experimentally that the initial viable count of probiotics of addition is 5.0 × 109-1.0×1010, product viable bacteria after processing is completed
Number is 2.0 × 108-1.0×109, 0-15 DEG C is stored 6 months, and viable count is 5.0 × 107-1.0×108。
In addition to this, due to plant base source raw material, it is rich in fiber, effect substance, small molecule active ingredient, stomach is inhaled
Receipts have good action, have obvious benefit to human health after drinking.
The above description is only an overview of the technical scheme of the present invention, in order to better understand the technical means of the present invention,
And can be implemented in accordance with the contents of the specification, with presently preferred embodiments of the present invention, detailed description is as follows below.
Specific embodiment
With reference to embodiment, the embodiment of the present invention is furthur described in detail.Following embodiment is used for
Illustrate the present invention, but is not intended to limit the scope of the invention.
Embodiment 1
1, the present embodiment provides a kind of high-activity probiotics plant base beverage, ingredient is as shown in table 1, preparation method packet
Include following steps:
White granulated sugar, sweetener and stabilizer are sufficiently dissolved according to the above ratio with 65-70 DEG C of hot water.
It adds carrot condensed juice, blueberry inspissated juice to be uniformly mixed into above-mentioned feed liquid, according to the above ratio by citric acid, lemon
Lemon acid sodium dilutes 10 times and is added in the feed liquid mixed, constant volume, is adjusted to pH value between 3.1-3.3,85 DEG C of sterilizing 15-
Feed liquid is cooled to 15 DEG C hereinafter, addition probiotics, stirs evenly, cold-aseptic filling by 30min, and 0-15 DEG C stores.
2, it is 5*10 that active probiotic is initially added in the present embodiment9CFU/ml, 8 DEG C or less store 6 months, and viable count is
6*108CFU/ml。
3, contain active probiotic Lactobacillus casei, lactobacillus plantarum, streptococcus thermophilus in the present embodiment, have centainly
Intestinal colonisation ability can increase intestines peristalsis, improve the functions of intestines and stomach of people, while add carrot condensed juice and blueberry is dense
Contracting juice promotes digestion and improves eyesight.
1 carrot blueberry probiotic beverage formula of table
Embodiment 2
1, the present embodiment provides a kind of high-activity probiotics plant base beverage, ingredient is as shown in table 2, preparation method packet
Include following steps:
White granulated sugar, sweetener and stabilizer are sufficiently dissolved according to the above ratio with 65-70 DEG C of hot water.
It adds Ginger P.E, Punica granatum L. extract, Cranberry extract to be uniformly mixed into above-mentioned feed liquid, according to the above ratio
Citric acid, malic acid are diluted 10 times to be added in the feed liquid mixed, constant volume, is adjusted to pH value between 3.0-3.5,115
DEG C, feed liquid is cooled to 4 DEG C hereinafter, addition probiotics, stirs evenly, cold-aseptic filling by 10-15s, and 4 DEG C store.
2, it is 1*10 that active probiotic is initially added in the present embodiment9CFU/ml, 4 DEG C or so store 4 months, and viable count is
5*108CFU/ml。
3, contain active probiotic bacillus coagulans, lactobacillus fermenti, Lactobacillus casei, saliva cream bar in the present embodiment
Bacterium, lactobacillus reuteri, can with fresh breath, pre- anti-caries, improve oral health, addition Ginger P.E, Punica granatum L. extract,
Immunity can be improved in Cranberry extract, increases the ability for resisting extraneous germ, has preferable benefit to children and office worker, increases
Strong resistance.
2 ginger pomegranate Cranberry drink formula of table
Embodiment 3
1, the present embodiment provides a kind of high-activity probiotics plant base beverage, ingredient is as shown in table 3, preparation method packet
Include following steps:
White granulated sugar, sweetener and stabilizer are sufficiently dissolved according to the above ratio with 65-70 DEG C of hot water.
It adds crushed pumpkin, purple sweet potato slurry, mango pulp to be uniformly mixed into above-mentioned feed liquid, according to the above ratio by citric acid, apple
Acid, diluting lactic acid 10 are added to again in the feed liquid mixed, constant volume, are adjusted to pH value between 3.0-3.2, and 115 DEG C, 10-
Feed liquid is cooled to 10 DEG C hereinafter, addition probiotics, stirs evenly, cold-aseptic filling by 15s, and 0-10 DEG C stores.
2, it is 8*10 that active probiotic is initially added in the present embodiment9CFU/ml, 10 DEG C or so store 6 months, viable count
For 3*108CFU/ml。
3, contain active probiotic lactobacillus plantarum, lactobacillus acidophilus, Lactococcus lactis, Bifidobacterium in the present embodiment,
Body immunity can be enhanced, reduce the generation of vivotoxin, reduce the absorption of cholesterol, propose the absorption of high calcium and phosphorus etc., add
Crushed pumpkin, purple sweet potato slurry, mango pulp, be natural antioxidant, be edible material suitable for people of all ages, probiotics and plant is former
Material combines, and increases people to more safeguard ways of health.
3 pumpkin purple sweet potato mango beverage formula of table
The above is only a preferred embodiment of the present invention, it is not intended to restrict the invention, it is noted that for this skill
For the those of ordinary skill in art field, without departing from the technical principles of the invention, can also make it is several improvement and
Modification, these improvements and modifications also should be regarded as protection scope of the present invention.
Claims (8)
1. a kind of preparation method of the plant base beverage containing high-activity probiotics, it is characterised in that: the following steps are included:
S1) 65-70 DEG C of hot water dissolving's white granulated sugar, sweetener and stabilizer；
S2) in feed liquid obtained by addition plant material to step S1, the flavoring agent being diluted with water, adjustment pH value to 3.0- are then added
3.5；
S3) 85 DEG C of feed liquid obtained by step S2 are sterilized 15-30min or 115 DEG C, 10-15s, feed liquid is cooled to 25 DEG C or less；
S4) gone out into step S3 bacterium feed liquid in add probiotics, be uniformly mixing to obtain plant base beverage；
S5) by the feed liquid cold-aseptic filling in step S4,4 DEG C or normal temperature storage.
2. the preparation method of the plant base beverage according to claim 1 containing high-activity probiotics, it is characterised in that: described
It by percentage to the quality include the stabilization of the plant material of 0-40%, the white granulated sugar of 1-3%, 0.1-4.9% in plant base beverage
Agent, the sweetener of 0-0.06%, 0-1.0% flavoring agent, 0.001-0.010% probiotics.
3. the preparation method of the plant base beverage according to claim 1 containing high-activity probiotics, it is characterised in that: described
Plant material includes one of fruits and vegetables inspissated juice, plant extracts, plant concentrate, plant base-material or a variety of.
4. the preparation method of the plant base beverage according to claim 1 containing high-activity probiotics, it is characterised in that: described
Stabilizer be include sodium carboxymethylcellulose, pectin, soluble soybean polysaccharide, propylene glycol alginate, converted starch, knot it is cold
One of glue, gelatin, single diglycerol stearate, sucrose fatty ester, diacetyl tartaric acid monodiglyceride are a variety of.
5. the preparation method of the plant base beverage according to claim 4 containing high-activity probiotics, it is characterised in that: described
Stabilizer include by percentage to the quality the sodium carboxymethylcellulose of 0-1%, and/or the pectin of 0-1%, and/or 0-1% can
The converted starch of the soluble propylene glycol alginate, and/or 0-0.5% of dissolubility soybean polyoses, and/or 0-0.5%, and/or
The single, double stearine, and/or 0- of the gellan gum of 0-0.03%, and/or the gelatin of 0-0.1%, and/or 0-0.3%
0.1% sucrose fatty ester, and/or the diacetyl tartaric acid monodiglyceride of 0-0.1%.
6. the preparation method of the plant base beverage according to claim 1 containing high-activity probiotics, it is characterised in that: described
Sweetener includes one of steviol glycoside, Fructus Momordicae fructoside, liquiritin, xylitol, maltitol, antierythrite or a variety of；
Flavoring agent is one of citric acid, malic acid, lactic acid, sodium citrate or a variety of.
7. the preparation method of the plant base beverage according to claim 1 containing high-activity probiotics, it is characterised in that: described
Sweetener includes steviol glycoside 0-0.01%, and/or Fructus Momordicae fructoside 0-0.01%, and/or liquiritin by percentage to the quality
0-0.01%, and/or xylitol 0-0.01%, and/or maltitol 0-0.01%, and/or antierythrite 0-0.01%；It is described
Flavoring agent is by percentage to the quality and/or the malic acid, and/or 0-0.3% of the citric acid of 0-0.3%, and/or 0-0.3%
The sodium citrate of lactic acid, and/or 0-0.1%.
8. the preparation method of the plant base beverage according to claim 1 containing high-activity probiotics, it is characterised in that: described
Probiotics includes streptococcus thermophilus, Lactobacillus casei, Lactobacillus delbrueckii, bacillus coagulans, Lactobacillus rhamnosus, plant cream bar
Bacterium, lactobacillus acidophilus, Lactobacillus helveticus, Leuconostoc mesenteroides, Bifidobacterium, Lactobacillus salivarius, lactobacillus fermenti, Luo Yishi cream
One of bacillus and Lactococcus lactis are a variety of.
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Cited By (4)
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| CN110122578A (en) * | 2019-05-23 | 2019-08-16 | 光明乳业股份有限公司 | A kind of fermented soybean milk powder for being prepared the method for fermented soybean milk powder by Leuconostoc mesenteroides and being prepared and application |
| CN115299610A (en) * | 2022-05-30 | 2022-11-08 | 吉林农业大学 | Intestinal probiotic composition and application thereof |
| CN116195641A (en) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | Cereal fruit and vegetable beverage and preparation method thereof |
| CN116508922A (en) * | 2023-05-21 | 2023-08-01 | 江西蒙天乳业有限公司 | Preparation method of normal-temperature lactobacillus |
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| CN116508922A (en) * | 2023-05-21 | 2023-08-01 | 江西蒙天乳业有限公司 | Preparation method of normal-temperature lactobacillus |
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