CN102356913B - Preparation method of probiotics fermented blueberry pulp powder - Google Patents
Preparation method of probiotics fermented blueberry pulp powder Download PDFInfo
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- 239000006041 probiotic Substances 0.000 title claims abstract description 57
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 49
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 42
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 42
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 42
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 39
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 41
- 239000002131 composite material Substances 0.000 claims abstract description 28
- 238000004108 freeze drying Methods 0.000 claims abstract description 28
- 241000894006 Bacteria Species 0.000 claims abstract description 27
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 10
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 10
- 239000007787 solid Substances 0.000 claims abstract description 9
- 241000235646 Cyberlindnera jadinii Species 0.000 claims abstract description 6
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 6
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 6
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims abstract description 6
- 241000218587 Lactobacillus paracasei subsp. paracasei Species 0.000 claims abstract description 5
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- 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 abstract 1
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- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention provides a preparation method of a probiotics fermented blueberry pulp powder. A composite probiotics leavening lyophilized powder is prepared from five original strains of probiotics including Lactobacillus rhamnosus, Lactobacillus paracasei subsp. paracasei, Lactobacillus acidophilus, Saccharomyces cerevisiae and Candida utilis by enlargement culture, preparation of powder lyophilized bacteria and combination of composite probiotics leavening lyophilized powder. Concentrated blueberry pulp is added with 5% white sugar of a weight of the concentrated blueberry pulp, and treated with ozone disinfection; 0.025% of a weight of the concentrated pulp solid composite probiotics leavening lyophilized powder is inoculated, and insulated and fermented for 48 h at 30 DEG C by standing; and the probiotics fermented blueberry pulp is obtained after freeze drying.
Description
(1) technical field
The present invention relates to a kind of preparation method of probiotics fermented blueberry pulp powder, after being specifically related to a kind of employing composite probiotics ferment blueberry concentrated fruit pulp, the blueberry pulp powder that makes through freeze drying belongs to bioengineering field.
(2) background technology
Blueberry is blue fruit type trade name general designation in Ericaceae Vaccinium plant, it is the little berry with very high economic worth and wide DEVELOPMENT PROSPECT, its blue fruit is very attractive not only, and meat is fine and smooth, sweet acid is appropriate, fragrance is salubrious, unique flavor, both can eat raw, can be processed into numerous food, health products again, liked by the consumer.Not only be rich in the several mineral materials such as calcium, iron, phosphorus, potassium, sodium, selenium and vitamin A, vitamin C, vitamin E etc. in Blueberry, also contain the compositions such as abundant anthocyanin, proanthocyanidin, SOD, nutrition is very abundant.Medical research shows, the Blueberry antioxidation activity is high, have the cranial nerve of preventing old and feeble, strengthen cardiac function, make eye bright and protect effect capillaceous and the effects such as anticancer, antiulcer, anti-inflammatory.Therefore, blueberry is classified as one of five large healthy food by international food and agricultural organization.At present, approximately 80,000 tons of the whole world wild blueberry amounts of gathering, wherein, the Chinese Wild blueberry amount of gathering in every year 8000 tons of left and right account for 10% of whole world total amount.
Since 1997, along with the year by year increase of international consumption market to the blueberry demand, artificial cultivation blueberry area presents the fast-developing impetus, and world's blueberry output increases rapidly.At present, the whole world is existing surpasses 30 national artificial cultivation blueberries, and cultivated area every year is with 30% speed increase.The international market, blueberry also is processed into three series products divided by outside the direct marketing of fresh fruit form: the one, as the batching of the food such as cake, sour milk, pie; The 2nd, be processed into can, jam, fruit powder (crystalline substance), preserved fruit, fruit wine, inspissated juice etc.; The 3rd, extract anthocyanin in fruit by intensive processing, for the production of food coloring, make medical health care products and superior cosmetics.
This invention is take the blueberry concentrated fruit pulp as raw material, jointly ferment through the probio composite bacteria, make again a kind of probiotics fermented blueberry pulp powder after freeze drying, the present invention combines blueberry first with probio, develop a kind of blueberries powder that is rich in active probiotic, filled up the blank of domestic and international blueberry fermented food.
(3) summary of the invention
The object of the invention is to provide a kind of preparation method of probiotics fermented blueberry pulp powder.
The object of the present invention is achieved like this: in the present invention, related percentage is weight ratio except separately having indicating, and product of the present invention adopts such method to prepare:
1. the preparation of the selection of probio and culture medium
A bacterium---Lactobacillus rhamnosus CICC6162 (Lactobacillus rhamnosus), culture medium is: peptone 2g, yeast extract 1g, soy peptone 1g, protein digestion thing No.3 (Difco) 1g, 5% ironic citrate 2ml, artificial seawater 700ml, distilled water 300ml, pH 7.5, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
The secondary cheese subspecies CICC22812 (Lactobacillus paracasei subsp.paracasei) of B bacterium---lactobacillus paraceasi, culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 801.0g, K
2HPO
42.0g, MgSO
4.7H
2O 0.2g, MnSO
4.H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
C bacterium---lactobacillus acidophilus CICC6093 (Lactobacillus acidophilus) culture medium is: casein peptone 10g/L, meat soup extract 10g/L, yeast extract 5g/L, glucose 20g/L, Tween 80 1g/L, K
2HPO
42g/L, sodium acetate 5g/L, dibasic ammonium citrate 2g/L, MgSO
4.7H
2O 0.2g/L, MnSO
4.H
2O 0.05g/L, pH 6.2-6.5, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
The D bacterium---saccharomyces cerevisiae CICC31447 (Saccharomycescerevisiae) culture medium is: 5 ° of B é brewer's worts, pH 6.2-6.5, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
E bacterium---candida utili CICC31126 (Candida utilis) culture medium is: 5 ° of B é brewer's worts, pH 6.2-6.5, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
2. the preparation process of composite probiotics ferment agent freeze-dried powder
2.1 former actication of culture
Measure respectively 0.9% physiological saline 10ml in 5 in vitro, be cooled to 30 ℃ in 20 minutes through 121 ℃ of sterilizations, freeze-dried vaccine powder in 5 probiotics ampullas is all poured under germ-free condition in 0.9% physiological saline, concussion makes its dissolving, static activation is 30 minutes in 30 ℃ of insulating boxs, and is standby.
2.2 enlarging, probio cultivates
2.2.1 the preparation of mother culture
Measure respectively 5 each 200ml of probiotics culture medium in 5 500ml triangular flasks, 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, press 10% of culture volume and inoculate activated bacterial classification in 2.1 steps, static cultivation is 24 hours in 30 ℃ of anaerobic box, as mother culture.
2.2.2 produce the preparation of leavening
At first prepare mass percent concentration and be 10% defatted milk emulsion, be sub-packed in 5 500mL triangular flasks, every bottle of 200mL, 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, respectively by 2% volume ratio inoculation mother culture, 30 ℃ of anaerobism cultivate 36---40 hours, detect 5 probiotics zymotic fluid viable counts, each zymotic fluid viable count 〉=10
9Individual/ml treats as and is fermenting-ripening, if viable count＜10
9Individual/ml continues to cultivate, until reach 10
9Individual/ml.
2.3 the preparation of powder freeze-drying lactobacillus
The production leavening of maturation is imported under aseptic condition in glass ampoule, and liquid level is lower than 1cm, puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing, glass ampoule taken advantage of dress with pallet, puts into freeze dryer and carries out freeze drying, preparation powder freeze-drying lactobacillus.
2.4 the preparation of composite probiotics ferment agent freeze-dried powder
By each powder freeze-drying lactobacillus weight, get A bacterium powder 2-3 part, B bacterium powder 2-4 part, C bacterium powder 1-2 part, D bacterium powder 2-3 part, E bacterium powder 2-3 part is fully made composite probiotics ferment agent freeze-dried powder after mixing, be used for the Fermented Condensed blueberry pulp, the addition of composite probiotics ferment agent freeze-dried powder is 0.025% of fermentation materials solid content weight.
What need to further illustrate is: the probio of selecting in the present invention is purchased from the Chinese industrial microorganism fungus kind and preserves the center, the activation of these probios, freeze drying process are not limited only to concrete grammar of the present invention, the composition of culture medium also is not limited to this, other routine techniques and method all are fine, as long as can improve the vigor of bacterial classification and it is prepared into lyophilized powder and convenient the use.
3. the preparation of probiotics fermented blueberry pulp powder
3.1 the preparation of concentrated fruit pulp
100 kilograms of blueberry raw pulp low-temperature reduced-pressures are concentrated into the 40-45 kilogram, press 5% of concentrated fruit pulp weight and add white granulated sugar, stir and make its dissolving, the preparation concentrated fruit pulp.
3.2 sterilization
The logical ozone of concentrated fruit pulp carries out sterilization,, stops ozone and passes into, airtight Preservation in sterile condition 20 minutes during at 0.2-0.3mg/L when ozone content in concentrated fruit pulp.
3.3 heat up
To through the concentrated slurry of 3.2 steps acquisitions, slowly be warming up to 30 ℃.
3.4 composite probiotics ferment
Add the composite probiotics ferment agent freeze-dried powder of 2.4 steps preparations by 0.025% of this slurry solid content weight, after fully stirring and evenly mixing, 30 ℃ of static heat-preservation fermentations 48 hours.
3.5 freeze drying
With the material after 3.4 step fermentation process, put into freeze drier and carry out freeze drying, obtain probiotics fermented blueberry pulp powder.
(4) specific embodiment
For a more detailed description to the present invention below in conjunction with specific embodiment:
Embodiment one:
5 probiotics that the present invention adopts are all purchased in Chinese industrial microorganism fungus kind preservation center, be respectively: Lactobacillus rhamnosus CICC6162, the secondary cheese subspecies of lactobacillus paraceasi CICC22812, lactobacillus acidophilus CICC6093, saccharomyces cerevisiae CICC31447, candida utili CICC31126, in the present invention with above-mentioned bacterial strains referred to as A bacterium, B bacterium, C bacterium, D bacterium, E bacterium.
1. the preparation of the selection of probio and culture medium
A bacterium---Lactobacillus rhamnosus CICC6162 (Lactobacillus rhamnosus), culture medium is: peptone 2g, yeast extract 1g, soy peptone 1g, protein digestion thing No.3 (Difco) 1g, 5% ironic citrate 2ml, artificial seawater 700ml, distilled water 300ml, pH 7.5, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
The secondary cheese subspecies CICC22812 (Lactobacillus paracasei subsp.paracasei) of B bacterium---lactobacillus paraceasi, culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 801.0g, K
2HPO
42.0g, MgSO
4.7H
2O 0.2g, MnSO
4.H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
C bacterium---lactobacillus acidophilus CICC6093 (Lactobacillus acidophilus) culture medium is: casein peptone 10g/L, meat soup extract 10g/L, yeast extract 5g/L, glucose 20g/L, Tween 80 1g/L, K
2HPO
42g/L, sodium acetate 5g/L, dibasic ammonium citrate 2g/L, MgSO
4.7H
2O 0.2g/L, MnSO
4.H
2O 0.05g/L, pH 6.2-6.5, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
D bacterium---saccharomyces cerevisiae CICC31447 (Saccharomyces cerevisiae) culture medium is: 5 ° of B é brewer's worts, pH 6.2-6.5, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
E bacterium---candida utili CICC31126 (Candida utilis) culture medium is: 5 ° of B é brewer's worts, pH 6.2-6.5, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
2. the preparation process of composite probiotics ferment agent freeze-dried powder
2.1 former actication of culture
Measure respectively 0.9% physiological saline 10ml in 5 in vitro, be cooled to 30 ℃ in 20 minutes through 121 ℃ of sterilizations, freeze-dried vaccine powder in 5 probiotics ampullas is all poured under germ-free condition in 0.9% physiological saline, concussion makes its dissolving, static activation is 30 minutes in 30 ℃ of insulating boxs, and is standby.
2.2 enlarging, probio cultivates
2.2.1 the preparation of mother culture
Measure respectively 5 each 200ml of probiotics culture medium in 5 500ml triangular flasks, 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, press 10% of culture volume and inoculate activated bacterial classification in 2.1 steps, static cultivation is 24 hours in 30 ℃ of anaerobic box, as mother culture.
2.2.2 produce the preparation of leavening
At first prepare mass percent concentration and be 10% defatted milk emulsion, be sub-packed in 5 500mL triangular flasks, every bottle of 200mL, 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, respectively by 2% volume ratio inoculation mother culture, 30 ℃ of anaerobism cultivate 36---40 hours, detect 5 probiotics zymotic fluid viable counts, each zymotic fluid viable count 〉=10
9Individual/ml treats as and is fermenting-ripening, if viable count＜10
9Individual/ml continues to cultivate, until reach 10
9Individual/ml.
2.3 the preparation of powder freeze-drying lactobacillus
The production leavening of maturation is imported under aseptic condition in glass ampoule, and liquid level is lower than 1cm, puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing, glass ampoule taken advantage of dress with pallet, puts into freeze dryer and carries out freeze drying, preparation powder freeze-drying lactobacillus.
2.4 the preparation of composite probiotics ferment agent freeze-dried powder
By each powder freeze-drying lactobacillus weight, get 2 parts, A bacterium powder, 2 parts, B bacterium powder, 1 part, C bacterium powder, 2 parts, D bacterium powder, 2 parts, E bacterium powder is fully made composite probiotics ferment agent freeze-dried powder after mixing, be used for the Fermented Condensed blueberry pulp, the addition of composite probiotics ferment agent freeze-dried powder is 0.025% of fermentation materials solid content weight.
3. the preparation of probiotics fermented blueberry pulp powder
3.1 the preparation of concentrated fruit pulp
100 kilograms of blueberry raw pulp low-temperature reduced-pressures are concentrated into the 40-45 kilogram, press 5% of concentrated fruit pulp weight and add white granulated sugar, stir and make its dissolving, the preparation concentrated fruit pulp.
3.2 sterilization
The logical ozone of concentrated fruit pulp carries out sterilization,, stops ozone and passes into, airtight Preservation in sterile condition 20 minutes during at 0.2-0.3mg/L when ozone content in concentrated fruit pulp.
3.3 heat up
To through the concentrated slurry of 3.2 steps acquisitions, slowly be warming up to 30 ℃.
3.4 composite probiotics ferment
Add the composite probiotics ferment agent freeze-dried powder of 2.4 steps preparations by 0.025% of this slurry solid content weight, after fully stirring and evenly mixing, 30 ℃ of static heat-preservation fermentations 48 hours.
3.5 freeze drying
With the material after 3.4 step fermentation process, put into freeze drier and carry out freeze drying, obtain probiotics fermented blueberry pulp powder.
Embodiment two:
1. the preparation of the selection of probio and culture medium
A bacterium---Lactobacillus rhamnosus CICC6162 (Lactobacillus rhamnosus), culture medium is: peptone 2g, yeast extract 1g, soy peptone 1g, protein digestion thing No.3 (Difco) 1g, 5% ironic citrate 2ml, artificial seawater 700ml, distilled water 300ml, pH 7.5, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
The secondary cheese subspecies CICC22812 (Lactobacillus paracasei subsp.paracasei) of B bacterium---lactobacillus paraceasi, culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 801.0g, K
2HPO
42.0g, MgSO
4.7H
2O 0.2g, MnSO
4.H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
C bacterium---lactobacillus acidophilus CICC6093 (Lactobacillus acidophilus) culture medium is: casein peptone 10g/L, meat soup extract 10g/L, yeast extract 5g/L, glucose 20g/L, Tween 80 1g/L, K
2HPO
42g/L, sodium acetate 5g/L, dibasic ammonium citrate 2g/L, MgSO
4.7H
2O 0.2g/L, MnSO
4.H
2O 0.05g/L, pH 6.2-6.5, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
D bacterium---saccharomyces cerevisiae CICC31447 (Saccharomyces cerevisiae) culture medium is: 5 ° of B é brewer's worts, pH 6.2-6.5, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
E bacterium---candida utili CICC31126 (Candida utilis) culture medium is: 5 ° of B é brewer's worts, pH 6.2-6.5, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby.
2. the preparation process of composite probiotics ferment agent freeze-dried powder
2.1 former actication of culture
Measure respectively 0.9% physiological saline 10ml in 5 in vitro, be cooled to 30 ℃ in 20 minutes through 121 ℃ of sterilizations, freeze-dried vaccine powder in 5 probiotics ampullas is all poured under germ-free condition in 0.9% physiological saline, concussion makes its dissolving, static activation is 30 minutes in 30 ℃ of insulating boxs, and is standby.
2.2 enlarging, probio cultivates
2.2.1 the preparation of mother culture
Measure respectively 5 each 200ml of probiotics culture medium in 5 500ml triangular flasks, 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, press 10% of culture volume and inoculate activated bacterial classification in 2.1 steps, static cultivation is 24 hours in 30 ℃ of anaerobic box, as mother culture.
2.2.2 produce the preparation of leavening
At first prepare mass percent concentration and be 10% defatted milk emulsion, be sub-packed in 5 500mL triangular flasks, every bottle of 200mL, 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, respectively by 2% volume ratio inoculation mother culture, 30 ℃ of anaerobism cultivate 36---40 hours, detect 5 probiotics zymotic fluid viable counts, each zymotic fluid viable count 〉=10
9Individual/ml treats as and is fermenting-ripening, if viable count＜10
9Individual/ml continues to cultivate, until reach 10
9Individual/ml.
2.3 the preparation of powder freeze-drying lactobacillus
The production leavening of maturation is imported under aseptic condition in glass ampoule, and liquid level is lower than 1cm, puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing, glass ampoule taken advantage of dress with pallet, puts into freeze dryer and carries out freeze drying, preparation powder freeze-drying lactobacillus.
2.4 the preparation of composite probiotics ferment agent freeze-dried powder
By each powder freeze-drying lactobacillus weight, get 3 parts, A bacterium powder, 4 parts, B bacterium powder, 2 parts, C bacterium powder, 3 parts, D bacterium powder, 3 parts, E bacterium powder is fully made composite probiotics ferment agent freeze-dried powder after mixing, be used for the Fermented Condensed blueberry pulp, the addition of composite probiotics ferment agent freeze-dried powder is 0.025% of fermentation materials solid content weight.
3. the preparation of probiotics fermented blueberry pulp powder
3.1 the preparation of concentrated fruit pulp
100 kilograms of blueberry raw pulp low-temperature reduced-pressures are concentrated into the 40-45 kilogram, press 5% of concentrated fruit pulp weight and add white granulated sugar, stir and make its dissolving, the preparation concentrated fruit pulp.
3.2 sterilization
The logical ozone of concentrated fruit pulp carries out sterilization,, stops ozone and passes into, airtight Preservation in sterile condition 20 minutes during at 0.2-0.3mg/L when ozone content in concentrated fruit pulp.
3.3 heat up
To through the concentrated slurry of 3.2 steps acquisitions, slowly be warming up to 30 ℃.
3.4 composite probiotics ferment
Add the composite probiotics ferment agent freeze-dried powder of 2.4 steps preparations by 0.025% of this slurry solid content weight, after fully stirring and evenly mixing, 30 ℃ of static heat-preservation fermentations 48 hours.
3.5 freeze drying
With the material after 3.4 step fermentation process, put into freeze drier and carry out freeze drying, obtain probiotics fermented blueberry pulp powder.
Claims (1)
1. the preparation method of a probiotics fermented blueberry pulp powder is characterized in that preparing as follows:
1) preparation of the selection of probio and culture medium
A bacterium---Lactobacillus rhamnosus CICC6162 (Lactobacillus rhamnosus), culture medium is: peptone 2g, yeast extract 1g, soy peptone 1g, protein digestion thing No.3 (Difco) 1g, 5% ironic citrate 2ml, artificial seawater 700ml, distilled water 300ml, pH 7.5, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby;
The secondary cheese subspecies CICC22812 (Lactobacillus paracasei subsp.paracasei) of B bacterium---lactobacillus paraceasi, culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 801.0g, K
2HPO
42.0g, MgSO
4.7H
2O 0.2g, MnSO
4.H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby;
C bacterium---lactobacillus acidophilus CICC6093 (Lactobacillus acidophilus) culture medium is: casein peptone 10g/L, meat soup extract 10g/L, yeast extract 5g/L, glucose 20g/L, Tween 80 1g/L, K
2HPO
42g/L, sodium acetate 5g/L, dibasic ammonium citrate 2g/L, MgSO
4.7 H
2O 0.2g/L, MnSO
4.H
2O 0.05g/L, pH 6.2-6.5, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby;
D bacterium---saccharomyces cerevisiae CICC31447 (Saccharomyces cerevisiae) culture medium is: 5 ° of B é brewer's worts, pH 6.2-6.5, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby;
E bacterium---candida utili CICC31126 (Candida utilis) culture medium is: 5 ° of B é brewer's worts, pH 6.2-6.5, through 121 ℃ of sterilizations be cooled in 20 minutes 30 ℃ standby;
2) former actication of culture
Measure respectively 0.9% physiological saline 10ml in 5 in vitro, be cooled to 30 ℃ in 20 minutes through 121 ℃ of sterilizations, freeze-dried vaccine powder in 5 probiotics ampullas is all poured under germ-free condition in 0.9% physiological saline, concussion makes its dissolving, static activation is 30 minutes in 30 ℃ of insulating boxs, and is standby;
3) preparation of mother culture
Measure respectively 5 each 200ml of probiotics culture medium in 5 500ml triangular flasks, 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, press 10% inoculation 2 of culture volume) activated bacterial classification in step, static cultivation is 24 hours in 30 ℃ of anaerobic box, as mother culture;
4) produce the preparation of leavening
At first prepare mass percent concentration and be 10% defatted milk emulsion, be sub-packed in 5 500mL triangular flasks, every bottle of 200mL, 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, respectively by 2% volume ratio inoculation mother culture, 30 ℃ of anaerobism cultivate 36---40 hours, detect 5 probiotics zymotic fluid viable counts, each zymotic fluid viable count 〉=10
9Individual/ml treats as and is fermenting-ripening, if viable count＜10
9Individual/ml continues to cultivate, until reach 10
9Individual/ml;
5) preparation of powder freeze-drying lactobacillus
The production leavening of maturation is imported under aseptic condition in glass ampoule, and liquid level is lower than 1cm, puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing, glass ampoule used the pallet splendid attire, puts into freeze dryer and carries out freeze drying, preparation powder freeze-drying lactobacillus;
6) preparation of composite probiotics ferment agent freeze-dried powder
By each powder freeze-drying lactobacillus weight, get A bacterium powder 2-3 part, B bacterium powder 2-4 part, C bacterium powder 1-2 part, D bacterium powder 2-3 part, E bacterium powder 2-3 part is fully made composite probiotics ferment agent freeze-dried powder after mixing, be used for the Fermented Condensed blueberry pulp, the addition of composite probiotics ferment agent freeze-dried powder is 0.025% of fermentation materials solid content weight;
7) preparation of concentrated fruit pulp
100 kilograms of blueberry raw pulp low-temperature reduced-pressures are concentrated into the 40-45 kilogram, press 5% of concentrated fruit pulp weight and add white granulated sugar, stir and make its dissolving, the preparation concentrated fruit pulp;
8) sterilization
The logical ozone of concentrated fruit pulp carries out sterilization,, stops ozone and passes into, airtight Preservation in sterile condition 20 minutes during at 0.2-0.3mg/L when ozone content in concentrated fruit pulp;
9) heat up
Will be through 8) concentrated slurry that step obtains, slowly be warming up to 30 ℃;
10) composite probiotics ferment
Add 6 by 0.025% of this slurry solid content weight) the composite probiotics ferment agent freeze-dried powder of step preparation, after fully stirring and evenly mixing, 30 ℃ of static heat-preservation fermentations 48 hours;
11) freeze drying
With 10) material after the step fermentation process, put into freeze drier and carry out freeze drying, obtain probiotics fermented blueberry pulp powder.
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| CN101623099A (en) * | 2009-04-17 | 2010-01-13 | 黑龙江北奇神高科保健品有限公司 | Blueberry probiotic powder and process method thereof |
| CN101637290A (en) * | 2009-05-25 | 2010-02-03 | 赵敏 | Grape probiotic fermentation beverage and making method |
| CN101946943A (en) * | 2010-08-12 | 2011-01-19 | 黑龙江大荒春酒业有限公司 | Method for preparing germinated brown rice milk beverage by compound lactobacillus fermentation |
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