CN113892571A - Active probiotic drink and preparation method thereof - Google Patents
Active probiotic drink and preparation method thereof Download PDFInfo
- Publication number
- CN113892571A CN113892571A CN202110932577.6A CN202110932577A CN113892571A CN 113892571 A CN113892571 A CN 113892571A CN 202110932577 A CN202110932577 A CN 202110932577A CN 113892571 A CN113892571 A CN 113892571A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- probiotics
- oligosaccharide
- culture medium
- active probiotic
- 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
- 235000021489 probiotic drink Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 84
- 230000004151 fermentation Effects 0.000 claims abstract description 84
- 239000006041 probiotic Substances 0.000 claims abstract description 57
- 235000018291 probiotics Nutrition 0.000 claims abstract description 57
- 239000001963 growth medium Substances 0.000 claims abstract description 37
- 235000013406 prebiotics Nutrition 0.000 claims abstract description 36
- 235000000346 sugar Nutrition 0.000 claims abstract description 35
- 238000000034 method Methods 0.000 claims abstract description 28
- 238000011218 seed culture Methods 0.000 claims abstract description 26
- 230000000529 probiotic effect Effects 0.000 claims abstract description 18
- 238000011081 inoculation Methods 0.000 claims abstract description 16
- 230000008569 process Effects 0.000 claims abstract description 14
- 150000008163 sugars Chemical class 0.000 claims abstract description 8
- 241000193749 Bacillus coagulans Species 0.000 claims abstract description 7
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 7
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 7
- 229940054340 bacillus coagulans Drugs 0.000 claims abstract description 7
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 7
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 6
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 6
- 241000186840 Lactobacillus fermentum Species 0.000 claims abstract description 6
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 6
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims abstract description 6
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 6
- 229940012969 lactobacillus fermentum Drugs 0.000 claims abstract description 6
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 6
- 241000186012 Bifidobacterium breve Species 0.000 claims abstract description 5
- 241001608472 Bifidobacterium longum Species 0.000 claims abstract description 5
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 5
- 229940009291 bifidobacterium longum Drugs 0.000 claims abstract description 5
- 238000012258 culturing Methods 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 16
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(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(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 15
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 15
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims description 13
- 150000003271 galactooligosaccharides Chemical class 0.000 claims description 13
- 229920001542 oligosaccharide Polymers 0.000 claims description 12
- 150000002482 oligosaccharides Chemical class 0.000 claims description 12
- 229920001202 Inulin Polymers 0.000 claims description 11
- 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 11
- 229940029339 inulin Drugs 0.000 claims description 11
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 10
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 claims description 10
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 10
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 10
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims description 10
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 10
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 9
- 240000008790 Musa x paradisiaca Species 0.000 claims description 9
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 9
- 235000012907 honey Nutrition 0.000 claims description 9
- 235000010469 Glycine max Nutrition 0.000 claims description 7
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 6
- 230000001580 bacterial effect Effects 0.000 claims description 6
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims 1
- 241000894006 Bacteria Species 0.000 abstract description 21
- 239000002609 medium Substances 0.000 abstract description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 7
- 239000008103 glucose Substances 0.000 abstract description 7
- 241000193830 Bacillus <bacterium> Species 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 230000002035 prolonged effect Effects 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 238000001727 in vivo Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 241000234282 Allium Species 0.000 description 8
- 241000186000 Bifidobacterium Species 0.000 description 8
- 230000001954 sterilising effect Effects 0.000 description 8
- 210000001035 gastrointestinal tract Anatomy 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 241000186660 Lactobacillus Species 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 230000036039 immunity Effects 0.000 description 4
- 229940039696 lactobacillus Drugs 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 208000008589 Obesity Diseases 0.000 description 3
- 241001052560 Thallis Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 235000020824 obesity Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 201000010538 Lactose Intolerance Diseases 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 208000001132 Osteoporosis Diseases 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 210000002865 immune cell Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 108010062877 Bacteriocins Proteins 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 108090000695 Cytokines Proteins 0.000 description 1
- 102000004127 Cytokines Human genes 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003871 intestinal function Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000002540 macrophage Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000003910 polypeptide antibiotic agent Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003053 toxin Substances 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
- 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
-
- 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
- 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
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/143—Fermentum
-
- 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
- A23V2400/169—Plantarum
-
- 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
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/519—Breve
-
- 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
- A23V2400/533—Longum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention provides a preparation method of an active probiotic drink, which comprises the following specific steps: selecting probiotics, prebiotics and rare sugar, and obtaining fermentation liquor which is the active probiotic drink by sequentially culturing the probiotics through a seed culture medium and a fermentation culture medium; the probiotics comprise at least 4 of lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium longum, bifidobacterium breve and bacillus coagulans, and the inoculation amount of each probiotic is 5-6%. Prebiotics and rare sugars were used as part of the medium. The multiple prebiotics can meet the nutritional requirements of multiple probiotics in vivo; the fermentation time is shortened, and meanwhile, the concentration of bacteria is controlled, so that the nutrient substances such as prebiotics and the like are not excessively consumed, and the probiotics keep the activity for a long time; the method has the advantages that glucose does not need to be supplemented for many times in the fermentation process, the process is simple, the bacillus is beneficial to resisting severe environment after being sporulated, and the life cycle of the probiotics is prolonged.
Description
Technical Field
The invention relates to the field of fermentation, in particular to a preparation method of an active probiotic drink.
Background
The probiotics are important beneficial bacteria for regulating intestinal functions and improving the immunity of organisms. The probiotics are various, and mainly comprise probiotics such as bacillus, lactobacillus, bifidobacterium and the like. The lactobacillus can decompose saccharide, protein and fat for direct use by human body, and can synthesize vitamins. Lactic acid, hydrogen peroxide and antibacterial peptide produced by lactobacillus can inhibit harmful bacteria from breeding, improve the level of immune cells of an organism and even prevent cancer. Bifidobacteria are the most important probiotics of the intestinal tract, but are more difficult to culture. The bifidobacterium can produce lactic acid, acetic acid and the like to reduce the pH value of the organism, inhibit the growth of harmful bacteria, stimulate the intestinal tract to wriggle and promote defecation; the antibiotic and bacteriocin produced by bifidobacterium can prevent the growth of pathogenic bacteria. The Bifidobacterium can also synthesize vitamins and promote the utilization rate of phosphorus, iron, calcium, vitamins and proteins. Bifidobacteria produce antibodies and cytokines to enhance immunity and degrade carcinogens. In addition, the bifidobacterium increases superoxide dismutase in blood to remove free radicals in the body and delay senility. The probiotic bacillus can produce spores, is acid, alkali and high temperature resistant, and can smoothly pass through the strong acid environment of gastric juice to reach the intestinal tract for action. The probiotic bacillus can secrete amylase and protease, produce substances such as vitamins, amino acids, short-chain fatty acids and the like, increase the small intestine peristalsis speed and improve the intestinal digestion. The probiotic bacillus can also produce coagulans and lactic acid, kill harmful bacteria, and promote the development of immune organs and the formation of immune cells. The prebiotics are generally oligosaccharides, including fructo-oligosaccharide, galacto-oligosaccharide, isomalto-oligosaccharide, soy oligosaccharides, xylo-oligosaccharide, inulin, etc. The prebiotics can not be digested and absorbed, and does not increase blood sugar and blood lipid. The prebiotics can be used by the probiotic bacteria to produce acid to lower the pH of the intestinal tract and kill harmful bacteria, relieve constipation, and increase the amount of intestinal probiotic bacteria. Prebiotics can improve mineral absorption, promote growth, prevent osteoporosis, and reduce toxic metabolites. In addition, prebiotics can also increase macrophage activity and antibody levels, enhance immunity and resist tumors. The rare sugars mainly include psicose, trehalose, arabinose and the like. The rare sugar can not be digested and absorbed by human body, has almost no calorific value, can not cause hyperglycemia and obesity, is a good substitute of sucrose, but can be absorbed and utilized by intestinal probiotics. The rare sugar can not be used by oral bacteria, and can be used for preventing dental caries. The rare sugar can also promote calcium absorption and prevent osteoporosis. In addition, the rare sugar can inhibit harmful bacteria in intestinal tract, and is beneficial to increase of bifidobacteria in intestinal tract, thereby improving immunity.
In the prior art, the variety of probiotics generally only contains lactobacillus, and the variety is single, so that the function is single, and various probiotics required by a human body cannot be fully supplemented. Many are solid and have no liquid preparation and are effective. Lactose intolerance can be caused by fermentation of multi-purpose dairy products. The fermentation process is long, only the bacterial load is paid attention to, glucose is supplemented for many times in the fermentation process, the blood sugar is increased, the fermentation process is not suitable for people with diabetes and the like, and obesity can be caused. No prebiotics or a single type of prebiotics, result in an inability to meet the probiotic needs in vivo. Generally, the sugar does not contain rare sugar, has higher calorie and also has common taste. Contains few beneficial spores, so that the life cycle of the probiotics is short and the probiotics can not be effective quickly. The fermentation time is long, although the bacteria amount can be increased in the initial stage, the living bacteria consume a large amount of nutrients such as prebiotics due to too high bacteria amount, so that the nutrients are reduced rapidly, and the probiotics after the prebiotics are consumed die rapidly, so that the quality guarantee period of the product is short. The glucose is supplemented for many times in the fermentation process, and the procedure is complex.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the defects in the prior art, and the invention provides a preparation method of an active probiotic drink, so as to solve the problems mentioned in the background technology.
In order to solve the technical problems, the invention adopts the technical scheme that: a preparation method of an active probiotic drink is characterized by comprising the following specific steps: selecting various probiotics, prebiotics and rare sugar, culturing the probiotics in a seed culture medium and a fermentation culture medium in sequence, and fermenting for a short time to obtain fermentation liquor, namely the active probiotic drink;
the probiotics comprise at least 4 of lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium longum, bifidobacterium breve and bacillus coagulans, and the inoculation amount of each probiotic is 5-6%.
Further, the prebiotics comprise at least 4 of fructo-oligosaccharide, galacto-oligosaccharide, isomalto-oligosaccharide, soybean oligosaccharide, gentiooligosaccharide, xylo-oligosaccharide and inulin, and the addition amount of each prebiotic is 5-10%.
Further, the rare sugar includes any at least 2 of psicose, trehalose, and arabinose, and each of the rare sugars is added in an amount of 4 to 5%.
Further, the seed culture medium or the fermentation culture medium comprises 10-25% by volume of banana juice and onion juice, 5-10g/L of honey, 25-30g/L of oligosaccharide and 5-10g/L of rare sugar.
Further, in the seed culture process and the fermentation culture process, the culture temperature is 35-40 ℃, and the initial culture pH is 6.6-6.9.
Further, the specific process of seed culture is as follows: inoculating 5-6% composite probiotics in the seed culture medium, and fermenting for 5-6h at the rotation speed of 150-180 r/min.
Further, the fermentation culture process is as follows: inoculating 5-6% of bacterial liquid obtained in the seed culture process into the fermentation culture medium, and fermenting at the rotating speed of 160-200r/min for 18-22h to obtain fermentation liquid, namely the active probiotic drink.
Further, an active probiotic drink is prepared according to the preparation method of the active probiotic drink.
Compared with the prior art, the invention has the beneficial effects that:
1) by adopting various probiotics, the functions are diversified, various probiotics required by a human body can be fully supplemented, and the bacterial activity can be improved by the liquid preparation.
2) The fruit juice, the prebiotics and the rare sugar are used as raw materials for fermentation, lactose intolerance cannot be generated, the blood sugar cannot be increased while the taste is improved, and obesity cannot be caused.
3) The multiple prebiotics can meet the nutritional requirements of multiple probiotics in vivo, shorten the fermentation time, control the concentration of bacteria, prevent the nutrient substances such as the prebiotics from being excessively consumed, and keep the activity of the probiotics for a long time.
4) The method has the advantages that glucose does not need to be supplemented for many times in the fermentation process, the process is simple, the bacillus is beneficial to resisting severe environment after being sporulated, and the life cycle of the probiotics is prolonged.
5) The fermentation is carried out in a short time, the bacterial concentration is controlled, the probiotics are prevented from dying rapidly due to overhigh bacterial concentration, and the shelf life is prolonged.
Detailed Description
It is easily understood that according to the technical solution of the present invention, a person skilled in the art can propose various alternative structures and implementation ways without changing the spirit of the present invention. Therefore, the following detailed description is merely illustrative of the technical solutions of the present invention, and should not be construed as being all of the present invention or limiting or restricting the technical solutions of the present invention.
A preparation method of an active probiotic drink comprises the following specific steps: selecting probiotics, prebiotics and rare sugar, preparing a seed culture medium and a fermentation culture medium according to the prebiotics and the rare sugar, and sequentially culturing the probiotics through the seed culture medium and the fermentation culture medium to obtain fermentation liquor, namely the active probiotic drink.
The probiotic bacteria comprise at least 4 of lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium longum, bifidobacterium breve and bacillus coagulans, and are inoculated according to a ratio of 1:1, wherein the inoculation amount is 5-6%.
The prebiotics comprise at least 4 of fructo-oligosaccharide, galacto-oligosaccharide, isomalto-oligosaccharide, soybean oligosaccharide, gentiooligosaccharide, xylo-oligosaccharide and inulin, and the addition amount of each oligosaccharide or inulin is 5-10%. The prebiotics can be used as part of the culture medium to promote proliferation of probiotic bacteria.
The rare sugar comprises at least 2 of allulose, trehalose and arabinose, and the addition amount of each rare sugar is 4-5%; rare sugar is used as part of the components of the culture medium, and can promote the proliferation of probiotics.
The seed culture medium or fermentation culture medium comprises 10-25% by volume of banana juice, onion juice and 5-10g/L of honey, 25-30g/L of oligosaccharide and 5-10g/L of rare sugar which are used as a carbon source and a nitrogen source and provide vitamins. The probiotic bacteria are cultured at 35-40 deg.C and initial pH of 6.6-6.9 during seed culture and fermentation culture. Inoculating 5-6% composite probiotics in the seed culture medium, fermenting for 5-6h at the rotation speed of 150-180r/min, inoculating 5-6% bacteria liquid in the fermentation culture medium, and fermenting for 18-22h at the rotation speed of 160-200r/min to obtain the fermentation liquid which is the active probiotic drink.
The following embodiments are specifically described below.
Example 1 an active probiotic drink formulation and method of preparation thereof:
(1) probiotic, prebiotic and rare sugar are selected in a matched manner as follows:
the probiotics comprise Lactobacillus plantarum, Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium longum and Bacillus coagulans; the prebiotics comprise fructo-oligosaccharide, galacto-oligosaccharide, gentiooligosaccharide and inulin; rare sugars include trehalose and arabinose;
(2) preparing a seed culture medium and a fermentation culture medium: the formula is as follows:
10g/L of honey, 25% (v/v) of banana juice, 15% (v/v) of onion juice, 10g/L of fructo-oligosaccharide, 5g/L of galacto-oligosaccharide, 5g/L of gentiooligosaccharide, 5g/L of inulin, 4g/L of trehalose and 4g/L of arabinose;
(3) seed culture:
the culture conditions are as follows: the thalli are inoculated together in equal volume, the inoculation amount is 5% (v/v), the temperature is 38 ℃, the initial pH value is 6.6, the rotating speed is 150/min, and the fermentation time is 6 h;
(4) preparing a fermentation medium: the formula is as follows:
10g/L of honey, 25% (v/v) of banana juice, 15% (v/v) of onion juice, 10g/L of fructo-oligosaccharide, 5g/L of galacto-oligosaccharide, 5g/L of gentiooligosaccharide, 5g/L of inulin, 4g/L of trehalose and 4g/L of arabinose;
(5) and (3) sterilization: mixing the fermentation culture medium in 30L fermentation tank, and sterilizing at 120 deg.C for 20 min;
(6) inoculation: after the fermentation medium is cooled to 38 ℃, 1.5L of seed liquid is inoculated into a 30L fermentation tank;
(7) fermentation culture:
the inoculation amount is 5% (v/v), the temperature is 38 ℃, the initial pH value is 6.6, the rotating speed is 170r/min, and the fermentation time is 22 h;
(8) and (4) obtaining the beverage by the fermentation liquid after the fermentation is finished.
Example 2 an active probiotic drink formulation and method of preparation thereof:
(1) probiotic, prebiotic and rare sugar are selected in a matched manner as follows:
the probiotics comprise lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus bulgaricus and bacillus coagulans; the prebiotics comprise fructo-oligosaccharide, galacto-oligosaccharide, soybean oligosaccharide and gentiooligosaccharide; rare sugars include psicose and arabinose;
(2) preparing a seed culture medium and a fermentation culture medium: the formula is as follows:
5g/L of honey, 15% (v/v) of banana juice, 20% (v/v) of onion juice, 5g/L of fructo-oligosaccharide, 5g/L of galacto-oligosaccharide, 10g/L of soybean oligosaccharide, 5g/L of gentiooligosaccharide, 5g/L of psicose and 5g/L of arabinose;
(3) seed culture:
the culture conditions are as follows: the thalli are inoculated together in equal volume, the inoculation amount is 6% (v/v), the temperature is 37 ℃, the initial pH value is 6.9, the rotating speed is 180/min, and the fermentation time is 6 h;
(4) preparing a fermentation medium: the formula is as follows:
5g/L of honey, 15% (v/v) of banana juice, 20% (v/v) of onion juice, 5g/L of fructo-oligosaccharide, 5g/L of galacto-oligosaccharide, 10g/L of soybean oligosaccharide, 5g/L of gentiooligosaccharide, 5g/L of psicose and 5g/L of arabinose;
(5) and (3) sterilization: mixing the fermentation culture medium in 30L fermentation tank, and sterilizing at 120 deg.C for 20 min;
(6) inoculation: after the fermentation medium is cooled to 40 ℃, 1.8L of seed liquid is inoculated into a 30L fermentation tank;
(7) fermentation culture:
the inoculation amount is 6% (v/v), the temperature is 40 ℃, the initial pH value is 6.9, the rotating speed is 180r/min, and the fermentation time is 20 h.
(8) And (4) obtaining the beverage by the fermentation liquid after the fermentation is finished.
Example 3 an active probiotic drink formula and a method for preparing the same:
(1) probiotic, prebiotic and rare sugar are selected in a matched manner as follows:
the probiotic bacteria include Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus bulgaricus, Bifidobacterium breve and Bacillus coagulans; the prebiotics comprise fructo-oligosaccharide, galacto-oligosaccharide, isomalto-oligosaccharide and inulin; rare sugars include psicose and trehalose;
(2) preparing a seed culture medium and a fermentation culture medium: the formula is as follows:
7g/L of honey, 25% (v/v) of banana juice, 10% (v/v) of onion juice, 5g/L of fructo-oligosaccharide, 10g/L of galacto-oligosaccharide, 10g/L of isomalto-oligosaccharide, 5g/L of inulin, 5g/L of psicose and 5g/L of trehalose;
(3) seed culture:
the culture conditions are as follows: co-inoculating thalli in equal volume, wherein the inoculation amount is 5% (v/v), the temperature is 37 ℃, the initial pH value is 6.8, the rotating speed is 150/min, and the fermentation time is 5 h;
(4) preparing a fermentation medium: the formula is as follows:
7g/L of honey, 25% (v/v) of banana juice, 10% (v/v) of onion juice, 5g/L of fructo-oligosaccharide, 5g/L of galacto-oligosaccharide, 12g/L of isomalto-oligosaccharide, 5g/L of inulin, 5g/L of psicose and 5g/L of trehalose;
(5) and (3) sterilization: mixing the fermentation culture medium in 30L fermentation tank, and sterilizing at 120 deg.C for 20 min;
(6) inoculation: after the fermentation medium is cooled to 37 ℃, 1.5L of seed liquid is inoculated into a 30L fermentation tank;
(7) fermentation culture:
the inoculation amount is 5% (v/v), the temperature is 37 ℃, the initial pH value is 6.8, the rotating speed is 160r/min, and the fermentation time is 18 h.
(9) And (4) obtaining the beverage by the fermentation liquid after the fermentation is finished.
Example 4 comparative experiment:
(1) probiotic, prebiotic and rare sugar are selected in a matched manner as follows:
the probiotic bacteria comprise Lactobacillus fermentum and Lactobacillus acidophilus; the prebiotics comprise fructo-oligosaccharides; no rare sugar;
(2) preparing a seed culture medium and a fermentation culture medium: the formula is as follows:
5g/L glucose, 5g/L peptone, 10g/L yeast powder and 15g/L fructo-oligosaccharide;
(3) seed culture:
the culture conditions are as follows: the inoculation amount is 5% (v/v), the temperature is 40 ℃, the initial pH value is 7.0, the rotating speed is 220r/min, and the fermentation time is 8 h;
(4) preparing a fermentation medium: the formula is as follows:
5g/L glucose, 5g/L peptone, 10g/L yeast powder and 15g/L fructo-oligosaccharide;
(5) and (3) sterilization: mixing the fermentation culture medium in 30L fermentation tank, and sterilizing at 120 deg.C for 20 min;
(6) inoculation: after the fermentation medium is cooled to 40 ℃, 1.5L of seed liquid is inoculated into a 30L fermentation tank;
(7) fermentation culture:
the inoculation amount is 5% (v/v), the temperature is 40 ℃, the initial pH value is 7.0, the rotating speed is 220r/min, and the fermentation time is 48 h.
(8) And (4) obtaining the beverage by the fermentation liquid after the fermentation is finished.
Example 5 evaluation of viable count results after 3 months of storage at ambient temperature:
| group of | Viable count after 3 months |
| Example 1 | 7X106 |
| Example 2 | 1.3X107 |
| Example 3 | 1.9X107 |
| Comparative experiment | 3X105 |
The above examples show that multiple prebiotics in the process of the present invention can meet the nutritional requirements of multiple probiotics in the body. The fermentation time is shortened, and meanwhile, the concentration of bacteria is controlled, so that the nutrient substances such as prebiotics and the like are not excessively consumed, and the probiotics keep the activity for a long time; the method has the advantages that glucose does not need to be supplemented for many times in the fermentation process, the process is simple, the bacillus subtilis can resist severe environment after being sporulated, the life cycle of the probiotics is prolonged, and the viable count after being stored for 3 months at normal temperature is greatly increased.
The technical scope of the present invention is not limited to the above description, and those skilled in the art can make various changes and modifications to the above-described embodiments without departing from the technical spirit of the present invention, and such changes and modifications should fall within the protective scope of the present invention.
Claims (9)
1. A preparation method of an active probiotic drink is characterized by comprising the following specific steps: selecting various probiotics, prebiotics and rare sugar as partial components of the culture medium. Sequentially culturing probiotics in a seed culture medium and a fermentation culture medium, and fermenting for a short time to obtain fermentation liquor, namely the active probiotic drink;
the probiotics comprise at least 4 of lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium longum, bifidobacterium breve and bacillus coagulans, and the inoculation amount of each probiotic is 5-6%.
2. The method for preparing the active probiotic drink according to the claim 1, wherein the prebiotics comprise at least 4 of fructo-oligosaccharide, galacto-oligosaccharide, isomalto-oligosaccharide, soybean oligosaccharide, gentiooligosaccharide, xylo-oligosaccharide and inulin, and the addition amount of each prebiotic is 5-10%.
3. The method of claim 1, wherein the rare sugars comprise at least 2 of allulose, trehalose, and arabinose, and each of the rare sugars is added in an amount of 4-5%.
4. The shorter time fermentation according to claim 1, characterized in that the fermentation time is 18-22 h.
5. The method for preparing the active probiotic drink according to the claims 2 to 4, characterized in that the seed culture medium or the fermentation culture medium comprises 10 to 25% by volume of banana juice and onion juice, 5 to 10g/L of honey, 25 to 30g/L of oligosaccharide and 5 to 10g/L of rare sugar.
6. The method for preparing the active probiotic drink according to claim 1, wherein the culture temperature is 35-40 ℃ and the initial culture pH is 6.6-6.9 in the seed culture process and the fermentation culture process.
7. The method for preparing the active probiotic drink according to claim 6, characterized in that the specific process of seed culture is as follows: inoculating 5-6% composite probiotics in the seed culture medium, and fermenting for 5-6h at the rotation speed of 150-180 r/min.
8. The method for preparing the active probiotic drink according to claim 7, characterized in that the fermentation culture comprises the following specific processes: inoculating 5-6% of bacterial liquid obtained in the seed culture process into the fermentation culture medium, and fermenting at the rotating speed of 160-200r/min to obtain fermentation liquid which is the active probiotic drink.
9. An active probiotic drink, characterized in that it is prepared by the method for preparing an active probiotic drink according to any one of claims 1 to 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110932577.6A CN113892571A (en) | 2021-08-13 | 2021-08-13 | Active probiotic drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110932577.6A CN113892571A (en) | 2021-08-13 | 2021-08-13 | Active probiotic drink and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113892571A true CN113892571A (en) | 2022-01-07 |
Family
ID=79187762
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110932577.6A Pending CN113892571A (en) | 2021-08-13 | 2021-08-13 | Active probiotic drink and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113892571A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115812883A (en) * | 2022-11-21 | 2023-03-21 | 广东省农业科学院蚕业与农产品加工研究所 | Sanhua Li Fajiao fruit juice and preparation method thereof |
| CN116784444A (en) * | 2023-07-13 | 2023-09-22 | 弹弹兽生物科技(无锡)有限公司 | Probiotic fermented plant drink and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006039768A1 (en) * | 2004-09-17 | 2006-04-20 | Universidade Estadual De Campinas-Unicamp | Fermented functional food on the basis of soy containing probiotics and prebiotics and process of production thereof |
| CN102613654A (en) * | 2012-04-27 | 2012-08-01 | 山东大学 | Oligose and soybean peptide lactobacillus health beverage and preparation method thereof |
| CN105524866A (en) * | 2016-01-05 | 2016-04-27 | 中牧实业股份有限公司 | Fermentation method for improving bacillus coagulans gemmation rate and L-lactic acid output |
| CN112980742A (en) * | 2021-04-22 | 2021-06-18 | 上海国龙生物科技有限公司 | Bacillus coagulans culture medium and fermentation method thereof |
-
2021
- 2021-08-13 CN CN202110932577.6A patent/CN113892571A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006039768A1 (en) * | 2004-09-17 | 2006-04-20 | Universidade Estadual De Campinas-Unicamp | Fermented functional food on the basis of soy containing probiotics and prebiotics and process of production thereof |
| CN102613654A (en) * | 2012-04-27 | 2012-08-01 | 山东大学 | Oligose and soybean peptide lactobacillus health beverage and preparation method thereof |
| CN105524866A (en) * | 2016-01-05 | 2016-04-27 | 中牧实业股份有限公司 | Fermentation method for improving bacillus coagulans gemmation rate and L-lactic acid output |
| CN112980742A (en) * | 2021-04-22 | 2021-06-18 | 上海国龙生物科技有限公司 | Bacillus coagulans culture medium and fermentation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115812883A (en) * | 2022-11-21 | 2023-03-21 | 广东省农业科学院蚕业与农产品加工研究所 | Sanhua Li Fajiao fruit juice and preparation method thereof |
| CN116784444A (en) * | 2023-07-13 | 2023-09-22 | 弹弹兽生物科技(无锡)有限公司 | Probiotic fermented plant drink and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Kailasapathy et al. | L. acidophilus and Bifidobacterium spp.-their therapeutic potential and survival in yogurt | |
| EP1673100B1 (en) | Folic acid producing bifidobacterium bacterial strains, formulations and use thereof | |
| CN108783462A (en) | A kind of industrial process of beneficial bacteria of intestinal tract preparation | |
| CN102742659B (en) | Probiotic goat milk tablet and preparation method of probiotic goat milk tablet | |
| CZ20001983A3 (en) | Strain of bacteria of the species Lactobacillus paracasei composition thereof for use in food and product containing such strain | |
| CN101366734A (en) | Synbiotics medicament composition | |
| CN108782758B (en) | Fermented synbiotic goat milk powder and preparation method thereof | |
| CN111955548B (en) | Pure probiotic flavored fermented milk and preparation method thereof | |
| CN107873841B (en) | Lactic acid bacteria beverage and production process thereof | |
| CN106578064B (en) | Donkey-hide gelatin and lactic acid bacteria beverage and preparation method thereof | |
| CN103893214A (en) | Probiotics viable bacteria powder produced by whole oat solid-state mixed fermentation and preparation method of probiotics viable bacteria powder | |
| CN109929779A (en) | A kind of probiotics preparation and its preparation method and application containing biologically active peptide | |
| CN113892571A (en) | Active probiotic drink and preparation method thereof | |
| CN102258082A (en) | Coagulating probiotic goat yoghurt and preparation method thereof | |
| CN112056398A (en) | Yak milk freeze-dried yogurt block capable of promoting intestinal peristalsis | |
| CN116676225B (en) | Lactobacillus rhamnosus LR-28 strain with nerve soothing and sleep aiding effects, fermentation product, hypnotic fungus group mixture and application | |
| CN114504110A (en) | Composition for regulating and improving intestinal dysbacteriosis and preparation method thereof | |
| CN109548956A (en) | A kind of pet nutrition liquid and preparation method thereof | |
| CN111254088A (en) | Bacillus coagulans strain and application thereof | |
| CN110122567A (en) | Composite fermentation cream with anti-oxidation function and preparation method thereof | |
| CN103283948A (en) | Bifidobacterium bifidum-oriented microecological preparation | |
| CN111635875A (en) | Bifidobacterium longum CZ70 and method for preparing live bacterial blackberry fruit pulp by using same | |
| CN114128758A (en) | Short-time fermented high-fiber lactose-free pure A2 beta casein type fermented milk and preparation method thereof | |
| CN101708018B (en) | Lactobacillus-casei probiotics beverage and preparation method thereof | |
| CN113546096A (en) | Active probiotic formula for treating constipation and diarrhea |
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: 20220107 |