CN111838493A

CN111838493A - Multi-probiotic solid beverage and preparation method thereof

Info

Publication number: CN111838493A
Application number: CN202010762539.6A
Authority: CN
Inventors: 谢军伟; 段荣芝; 韩良福; 赵耕毛
Original assignee: Jiangsu Biqingyuan Food Technology Co ltd
Current assignee: Jiangsu Biqingyuan Food Technology Co ltd
Priority date: 2020-07-31
Filing date: 2020-07-31
Publication date: 2020-10-30

Abstract

The invention discloses a multi-connection probiotic solid beverage which comprises the following raw materials in parts by weight: 12-14 parts of lactobacillus casei, 10-12 parts of lactobacillus acidophilus, 15-17 parts of lactobacillus rhamnosus, 10-12 parts of bifidobacterium longum, 10-15 parts of fructo-oligosaccharide and 2-4 parts of flavoring agent. According to the multi-probiotic solid beverage and the preparation method thereof, multiple probiotics (lactobacillus casei, lactobacillus acidophilus, lactobacillus rhamnosus and bifidobacterium longum) are added into the solid beverage for multi-use, so that mutual promotion of the functions of all strains is realized, the effects of improving the intestinal environment of a human body and enhancing the immunity are achieved, meanwhile, the solid beverage has unique flavor and taste due to the addition of the water-soluble dietary fiber and the flavoring agent, the bacteria in the sterile water can be prevented from influencing the activity and the effect of the probiotics, the number of live bacteria is increased, and the constant value capability and the survival rate in the intestinal tract are enhanced.

Description

Multi-probiotic solid beverage and preparation method thereof

Technical Field

The invention relates to the technical field of solid beverage preparation, in particular to a multi-connected probiotic solid beverage and a preparation method thereof.

Background

The probiotics is an active microorganism which is beneficial to a host and is formed by changing the flora at a certain part of the host through colonization in a human body, and the function of promoting nutrient absorption and keeping the intestinal tract healthy is realized by regulating the immune function of the host mucous membrane and the system or regulating the flora balance in the intestinal tract, so that a single microorganism which is beneficial to the health or a mixed microorganism with a definite composition is generated.

The solid beverage is a solid product which is prepared by taking sugar, milk and dairy products, eggs or egg products, fruit juice or edible plant extracts and the like as main raw materials and adding a proper amount of auxiliary materials or food additives, wherein the water content of each 100 g of the finished product is not higher than 5 g, and the solid product is in a powder shape, a granular shape or a block shape, such as bean crystal powder, malted milk powder, instant coffee, chrysanthemum crystal and the like, and 3 types of protein type solid beverages, common type solid beverages and baking type solid beverages (instant coffee) are separated.

In the field of food, more and more people add probiotics into solid beverages to form probiotic solid beverages, the probiotic solid beverages have the effects of improving human immunity, regulating intestines and stomach, improving defecation and the like, and the probiotics solid beverages on the existing market contain single strains, and the number of the viable bacteria is low, so that after the strains enter the intestinal tracts of human bodies, the colonization ability of the strains in the intestinal tracts is poor, the intestinal definite value rate and the survival rate of the probiotics are greatly reduced, meanwhile, the flavor and the taste of the probiotic solid beverages need to be further improved, and the invention provides the multi-connected probiotic solid beverage and the preparation method thereof.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides a multi-connected probiotic solid beverage and a preparation method thereof, and solves the problems that the probiotic solid beverage in the existing market contains single strains, the number of viable bacteria is low, the intestinal tract constant rate and the survival rate of probiotics are reduced, and the flavor and the taste of the probiotic solid beverage are required to be further improved.

(II) technical scheme

In order to achieve the purpose, the invention is realized by the following technical scheme: a multi-connection probiotic solid beverage comprises the following raw materials in parts by weight: 12-14 parts of lactobacillus casei, 10-12 parts of lactobacillus acidophilus, 15-17 parts of lactobacillus rhamnosus, 10-12 parts of bifidobacterium longum, 10-15 parts of fructo-oligosaccharide, 2-4 parts of flavoring agent, 20-25 parts of skimmed milk powder, 5-8 parts of edible essence, 15-20 parts of water-soluble dietary fiber, 30-50 parts of sterile water, 8-10 parts of stachyose and 10-12 parts of soybean protein powder.

Preferably, the raw materials comprise the following components: 12 parts of lactobacillus casei, 10 parts of lactobacillus acidophilus, 15 parts of lactobacillus rhamnosus, 10 parts of bifidobacterium longum, 10 parts of fructo-oligosaccharide, 2 parts of flavoring agent, 20 parts of skimmed milk powder, 5 parts of edible essence, 15 parts of water-soluble dietary fiber, 30 parts of sterile water, 8 parts of stachyose and 10 parts of soybean protein powder.

Preferably, the raw materials comprise the following components: 13 parts of lactobacillus casei, 11 parts of lactobacillus acidophilus, 16 parts of lactobacillus rhamnosus, 11 parts of bifidobacterium longum, 12 parts of fructo-oligosaccharide, 3 parts of flavoring agent, 22 parts of skimmed milk powder, 6 parts of edible essence, 18 parts of water-soluble dietary fiber, 40 parts of sterile water, 9 parts of stachyose and 11 parts of soybean protein powder, wherein the sterile water generally refers to water without bacteria by high-temperature treatment, such as steam method, UHT heat method, chemical method, ozone method and physical filtration method, water obtained by killing and filtering microorganisms in the water, inorganic salt in the water and the like are generally not reduced.

Preferably, the raw materials comprise the following components: 14 parts of lactobacillus casei, 12 parts of lactobacillus acidophilus, 17 parts of lactobacillus rhamnosus, 12 parts of bifidobacterium longum, 15 parts of fructo-oligosaccharide, 4 parts of flavoring agent, 25 parts of skimmed milk powder, 8 parts of edible essence, 20 parts of water-soluble dietary fiber, 50 parts of sterile water, 10 parts of stachyose and 12 parts of soybean protein powder, wherein the water-soluble dietary fiber is a fiber type capable of being dissolved in water, has viscosity and can absorb a large amount of water in the intestinal tract to ensure that the feces keep a soft state, and the water-soluble fiber can effectively activate probiotics in the intestinal tract, promote mass propagation of the probiotics and create healthy ecology of the intestinal tract.

Preferably, the fructooligosaccharide is a mixture of kestose, nystose and the like formed by combining 1 to 3 fructosyl groups with the fructosyl group in sucrose through a β (2-1) glycosidic bond.

Preferably, the molecular structure of the stachyose is galactose-glucose-fructose, the naturally occurring tetrasaccharide is functional oligosaccharide which can obviously promote the proliferation of beneficial bacteria such as bifidobacterium and the like, the pure product is white powder, the taste is slightly sweet, the sweetness is 22 percent of that of cane sugar, the taste is pure, and no bad taste or peculiar smell exists.

Preferably, the water-soluble dietary fiber is one of apple pectin, shaddock peel pectin, blueberry pectin and pineapple pectin.

The invention also discloses a preparation method of the multi-connected probiotic solid beverage, which specifically comprises the following steps:

s1, extracting strains and refrigerating at low temperature: respectively selecting single strains of lactobacillus casei, lactobacillus acidophilus, lactobacillus rhamnosus and bifidobacterium longum which are frozen by a glycerin tube, purifying and performing propagation culture, performing high-density culture in a fermentation tank and centrifuging to obtain strains, placing the strains in a refrigerating chamber for low-temperature refrigeration, and then airing to 18-21 ℃ in a sterile environment for later use;

s2, preparation of the first mixture: stirring water-soluble dietary fiber, flavoring agent, fructo-oligosaccharide and stachyose with a stirrer for 15-20min, sieving with a 60-80 mesh sieve for filtering after mixing uniformly, drying in a drying oven until the water content is reduced to 0.15-0.2% to obtain a first mixture, and waiting for use;

s3, preparation of the second mixture: stirring the defatted milk powder and the soybean protein powder for 8-10min by a stirrer, adding the edible essence, stirring for 5min, ensuring that the stirring direction is always the same in the stirring process, and the stirring speed is 3-5r/min, adding sterile water into the stirred materials, and uniformly mixing to obtain a second mixture;

s4, final preparation of the multi-probiotic solid beverage: adding the first mixture obtained in the S2 into the second mixture obtained in the S3, adding the strain obtained in the S1, stirring the first mixture, the second mixture and the strain at the speed of 100-120rpm for 20-25min, and drying the mixture by hot air at the temperature of 23-26 ℃ until the moisture content is 1-2% to obtain the multi-connected probiotic solid beverage;

s5, canning and packaging of solid beverage: and finally, automatically canning the prepared multi-connected probiotic solid beverage bottle according to the product standard ration, automatically conveying the canned product to a clean workshop for code spraying, carrying out on-site inspection, boxing, forming and packaging according to the product quantity and specification requirements, carrying out spot check and inspection on the finished product according to enterprise standards, and finally warehousing to wait for subsequent selling work.

(III) advantageous effects

The invention provides a multi-probiotic solid beverage and a preparation method thereof. The method has the following beneficial effects: the multi-probiotic solid beverage and the preparation method thereof are characterized in that the multi-probiotic solid beverage is prepared by S1, strain extraction and low-temperature refrigeration: respectively selecting single strains of lactobacillus casei, lactobacillus acidophilus, lactobacillus rhamnosus and bifidobacterium longum which are frozen by a glycerin tube, purifying and performing propagation culture, performing high-density culture in a fermentation tank and centrifuging to obtain strains, placing the strains in a refrigerating chamber for low-temperature refrigeration, and then airing to 18-21 ℃ in a sterile environment for later use; s2, preparation of the first mixture: stirring water-soluble dietary fiber, flavoring agent, fructo-oligosaccharide and stachyose with a stirrer for 15-20min, sieving with a 60-80 mesh sieve for filtering after mixing uniformly, drying in a drying oven until the water content is reduced to 0.15-0.2% to obtain a first mixture, and waiting for use; s3, preparation of the second mixture: stirring the defatted milk powder and the soybean protein powder for 8-10min by a stirrer, adding the edible essence, stirring for 5min, ensuring that the stirring direction is always the same in the stirring process, and the stirring speed is 3-5r/min, adding sterile water into the stirred materials, and uniformly mixing to obtain a second mixture; s4, final preparation of the multi-probiotic solid beverage: adding the first mixture obtained in the S2 into the second mixture obtained in the S3, adding the strain obtained in the S1, stirring the first mixture, the second mixture and the strain at the speed of 100-120rpm for 20-25min, and drying the mixture by hot air at the temperature of 23-26 ℃ until the moisture content is 1-2% to obtain the multi-connected probiotic solid beverage; s5, canning and packaging of solid beverage: finally, the prepared multi-connected probiotic solid beverage is automatically canned by a beverage bottle according to product standards, the canned product is automatically conveyed to a clean workshop for code spraying, and is subjected to on-site inspection, boxing, forming and packaging according to the product quantity and specification requirements, finished products are checked according to enterprise standards, and finally are put in storage for waiting for subsequent selling work, and through adding various probiotics (lactobacillus casei, lactobacillus acidophilus, lactobacillus rhamnosus and bifidobacterium longum) into the solid beverage and using the probiotics, the mutual promotion of the action of various strains is realized, the solid beverage has the functions of improving the intestinal environment of a human body and improving the immunity, meanwhile, the addition of water-soluble dietary fibers and flavoring agents is adopted, so that the solid beverage has unique flavor and mouthfeel, and the bacteria in the sterile water can be prevented from influencing the activity and the efficacy of the probiotics, the number of the live bacteria is increased, and the constant value capability and the survival rate in the intestinal tract are enhanced, so that the biological activity and the product stability of the probiotics are ensured.

Drawings

FIG. 1 is a flow chart of the present invention;

FIG. 2 is a statistical table of comparative experimental data according to the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Referring to fig. 1-2, the embodiment of the present invention provides three technical solutions: the concatenated probiotic solid beverage specifically comprises the following embodiments:

example one

S1, extracting strains and refrigerating at low temperature: respectively selecting single strains of 12 parts of lactobacillus casei, 10 parts of lactobacillus acidophilus, 15 parts of lactobacillus rhamnosus and 10 parts of bifidobacterium longum which are frozen through a glycerin pipe, purifying and then carrying out propagation culture, carrying out high-density culture in a fermentation tank and centrifuging to obtain strains, placing the strains in a refrigerating chamber for low-temperature refrigeration, then airing to 18 ℃ in an aseptic environment, and waiting for standby;

s2, preparation of the first mixture: stirring 15 parts of water-soluble dietary fiber, 2 parts of flavoring agent, 10 parts of fructo-oligosaccharide and 8 parts of stachyose for 15min by using a stirrer, after uniformly mixing, sieving by using a 60-mesh sieve for filtering, drying in an oven, and obtaining a first mixture after drying until the water content is reduced to 0.15%, and waiting for later use;

s3, preparation of the second mixture: stirring 20 parts of skimmed milk powder and 10 parts of soybean protein powder for 8min by a stirrer, adding 5 parts of edible essence, stirring for 5min, ensuring the stirring direction to be the same all the time in the stirring process, wherein the stirring speed is 3r/min, adding 30 parts of sterile water into the stirred material, and uniformly mixing to obtain a second mixture;

s4, final preparation of the multi-probiotic solid beverage: adding the first mixture obtained in the step S2 into the second mixture obtained in the step S3, adding the strain obtained in the step S1, stirring the first mixture, the second mixture and the strain at 100rpm for 20min, and drying the mixture by hot air at 23 ℃ until the water content is 1% to obtain the multi-probiotic solid beverage;

Example two

S1, extracting strains and refrigerating at low temperature: respectively selecting single strains of 13 parts of lactobacillus casei, 11 parts of lactobacillus acidophilus, 16 parts of lactobacillus rhamnosus and 11 parts of bifidobacterium longum which are frozen by a glycerin tube, purifying and then carrying out propagation culture, carrying out high-density culture in a fermentation tank and centrifuging to obtain strains, placing the strains in a refrigerating chamber for low-temperature refrigeration, then airing to 20 ℃ in an aseptic environment, and waiting for standby;

s2, preparation of the first mixture: stirring 18 parts of water-soluble dietary fiber, 3 parts of flavoring agent, 12 parts of fructo-oligosaccharide and stachyose for 18min by using a stirrer, after uniformly mixing, sieving by using a 70-mesh sieve, filtering, drying in an oven, and obtaining a first mixture after the moisture content is reduced to 0.18% for later use;

s3, preparation of the second mixture: stirring 22 parts of skimmed milk powder and 11 parts of soybean protein powder for 9min by a stirrer, adding 6 parts of edible essence, stirring for 5min at a stirring speed of 4r/min while ensuring that the stirring directions are always the same, adding 40 parts of sterile water into the stirred materials, and uniformly mixing to obtain a second mixture;

s4, final preparation of the multi-probiotic solid beverage: adding the first mixture obtained in the step S2 into the second mixture obtained in the step S3, adding the strain obtained in the step S1, stirring the first mixture, the second mixture and the strain at 1100rpm for 22min, and drying the mixture by hot air at 25 ℃ until the water content is 1.5% to obtain the multi-connected probiotic solid beverage;

EXAMPLE III

S1, extracting strains and refrigerating at low temperature: respectively selecting single strains of 14 parts of lactobacillus casei, 12 parts of lactobacillus acidophilus, 17 parts of lactobacillus rhamnosus and 12 parts of bifidobacterium longum which are frozen by a glycerin tube, purifying and then carrying out propagation culture, carrying out high-density culture in a fermentation tank and centrifuging to obtain strains, placing the strains in a refrigerating chamber for low-temperature refrigeration, then airing to 21 ℃ in an aseptic environment, and waiting for standby;

s2, preparation of the first mixture: stirring 20 parts of water-soluble dietary fiber, 4 parts of flavoring agent, 15 parts of fructo-oligosaccharide and 10 parts of stachyose for 20min by using a stirrer, after uniformly mixing, sieving by using a 80-mesh sieve for filtering, drying in an oven, and obtaining a first mixture after drying until the water content is reduced to 0.2%, and waiting for later use;

s3, preparation of the second mixture: stirring 25 parts of skimmed milk powder and 12 parts of soybean protein powder for 10min by a stirrer, adding an edible essence agent, stirring for 5min, ensuring the stirring direction to be always the same in the stirring process, wherein the stirring speed is 5r/min, adding 50 parts of sterile water into the stirred material, and uniformly mixing to obtain a second mixture;

s4, final preparation of the multi-probiotic solid beverage: adding the first mixture obtained in the step S2 into the second mixture obtained in the step S3, adding the strain obtained in the step S1, stirring the first mixture, the second mixture and the strain at 120rpm for 25min, and drying the mixture by hot air at 26 ℃ until the water content is 2% to obtain the multi-probiotic solid beverage;

Comparative experiment

40 patients suffering from allergic diarrhea and intestinal tract indigestion are randomly divided into 4 groups, 10 people in each group are taken, the probiotic solid beverage on the market of the first example, the second example, the third example and the comparative example is respectively drunk once a day in the morning and at the evening, 40g is taken each time, and after one month of continuous eating, the conditions of each group are as follows:

allergic diarrhea and intestinal tract digestion discomfort of 8 people in the group using the probiotic solid beverage provided in the first embodiment are obviously improved;

allergic diarrhea and intestinal tract digestion discomfort of 6 people in the group using the probiotic solid beverage provided in example two are obviously improved;

allergic diarrhea and intestinal tract digestion discomfort of 7 people in the group using the probiotic solid beverage provided in the third embodiment are obviously improved;

allergic diarrhea and intestinal tract digestion discomfort of 2 people in the group of the probiotic solid beverages on the market provided by using the comparative example are obviously improved;

as shown in table 2, the probiotic beverage prepared in the first embodiment of the present invention has the highest viable bacteria amount and the highest survival rate, so that the solid beverage is added with a plurality of probiotics (lactobacillus casei, lactobacillus acidophilus, lactobacillus rhamnosus, and bifidobacterium longum) and used in a multi-combination manner, so as to achieve mutual promotion of the actions of the strains, improve the intestinal environment of the human body and enhance the immunity, and meanwhile, the solid beverage has a unique flavor and taste due to the addition of the water-soluble dietary fiber and the flavoring agent, so that the sterile water can prevent the bacteria in the water from influencing the activity and efficacy of the probiotics, so that the viable bacteria amount is increased, and the constant value capability and the survival rate in the intestinal tract are enhanced, thereby ensuring the biological activity and the product stability of the probiotics.

It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims

1. The multi-probiotic solid beverage is characterized in that: the raw materials comprise the following components in parts by weight: 12-14 parts of lactobacillus casei, 10-12 parts of lactobacillus acidophilus, 15-17 parts of lactobacillus rhamnosus, 10-12 parts of bifidobacterium longum, 10-15 parts of fructo-oligosaccharide, 2-4 parts of flavoring agent, 20-25 parts of skimmed milk powder, 5-8 parts of edible essence, 15-20 parts of water-soluble dietary fiber, 30-50 parts of sterile water, 8-10 parts of stachyose and 10-12 parts of soybean protein powder.

2. The multi-connected probiotic solid beverage as claimed in claim 1, wherein: the raw materials comprise the following components: 12 parts of lactobacillus casei, 10 parts of lactobacillus acidophilus, 15 parts of lactobacillus rhamnosus, 10 parts of bifidobacterium longum, 10 parts of fructo-oligosaccharide, 2 parts of flavoring agent, 20 parts of skimmed milk powder, 5 parts of edible essence, 15 parts of water-soluble dietary fiber, 30 parts of sterile water, 8 parts of stachyose and 10 parts of soybean protein powder.

3. The multi-connected probiotic solid beverage as claimed in claim 1, wherein: the raw materials comprise the following components: 13 parts of lactobacillus casei, 11 parts of lactobacillus acidophilus, 16 parts of lactobacillus rhamnosus, 11 parts of bifidobacterium longum, 12 parts of fructo-oligosaccharide, 3 parts of flavoring agent, 22 parts of skimmed milk powder, 6 parts of edible essence, 18 parts of water-soluble dietary fiber, 40 parts of sterile water, 9 parts of stachyose and 11 parts of soybean protein powder.

4. The multi-connected probiotic solid beverage as claimed in claim 1, wherein: the raw materials comprise the following components: 14 parts of lactobacillus casei, 12 parts of lactobacillus acidophilus, 17 parts of lactobacillus rhamnosus, 12 parts of bifidobacterium longum, 15 parts of fructo-oligosaccharide, 4 parts of flavoring agent, 25 parts of skimmed milk powder, 8 parts of edible essence, 20 parts of water-soluble dietary fiber, 50 parts of sterile water, 10 parts of stachyose and 12 parts of soybean protein powder.

5. The multi-connected probiotic solid beverage as claimed in claim 1, wherein: the fructo-oligosaccharide is a mixture of kestose, nystose and the like which are generated by combining 1-3 fructosyl groups with the fructosyl groups in the sucrose through beta (2-1) glycosidic bonds.

6. The multi-connected probiotic solid beverage as claimed in claim 1, wherein: the molecular structure of stachyose is galactose-glucose-fructose, and the stachyose is a naturally occurring tetrasaccharide.

7. The multi-connected probiotic solid beverage as claimed in claim 1, wherein: the water-soluble dietary fiber is one of apple pectin, shaddock peel pectin, blueberry pectin and pineapple pectin.

8. A multi-connected probiotic solid beverage according to any one of claims 1 to 7, characterized in that: the preparation method specifically comprises the following steps: