CN102919922A - Method for preparing blueberry juice powder fermented by composite probiotics - Google Patents
Method for preparing blueberry juice powder fermented by composite probiotics Download PDFInfo
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Abstract
The invention provides a method for preparing blueberry juice powder fermented by composite probiotics. Three probiotics of bifidobacterium bifidum, lactobacillus paracasei and lactobacillus rhamnosus serve as original strains to be subjected to expanded culture, powder freeze-dried bacteria preparation and composite probiotic starter culture freeze-dried powder preparation to obtain the composite probiotic starter culture freeze-dried powder. White granulated sugar accounting for 12% of blueberry clear juice weight is added and prepared into sugared blueberry juice after the sugar is dissolved completely, sterilization is performed through an ultrahigh temperature instantaneous sterilizer for 3 seconds at a temperature of 142 DEG C, the sterilized mixture is cooled to a temperature of 37 DEG C, the composite probiotic starter culture freeze-dried powder accounting for 0.03% of the weight of solid matters in sugared concentrated grape juice is added, and the mixture is subjected to anaerobic fermentation for 60 hours at a temperature of 37 DEG C and freeze drying in a freeze drier to obtain the blueberry juice powder fermented by composite probiotics.
Description
Technical field
The present invention relates to a kind of preparation method of composite probiotics ferment juice of Fructus vaccini vitis-idaeae powder, be specifically related to a kind of employing composite probiotics ferment blueberry juice after, the juice of Fructus vaccini vitis-idaeae powder that makes through freeze drying belongs to bioengineering field.
Background technology
Blueberry is blue fruit type trade name general designation in the 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 fine and smooth, the sweet acid of meat 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 the Blueberry, also contain the compositions such as abundant anthocyanin, proanthocyanidin, SOD, nutrition is very abundant.Medical research shows that 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, about 80,000 tons of the whole world wild blueberry amount of gathering, wherein, about 8000 tons of the Chinese Wild blueberry amounts of gathering in every year 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 to surpass 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, by the anthocyanin in the intensive processing extraction fruit, for the production of food coloring, manufacturing medical health care products and superior cosmetics.
This invention is take blueberry juice as raw material, jointly ferment through the probio composite bacteria, after freeze drying, make again a kind of probiotics fermented blueberry dried fruit juice, the present invention combines blueberry first with probio, develop a kind of blueberry juice powder solid beverage that is rich in active probiotic, filled up the blank of domestic and international blueberry fermented food.
Summary of the invention
The object of the invention is to provide a kind of preparation method of composite probiotics ferment juice of Fructus vaccini vitis-idaeae powder.
The object of the present invention is achieved like this: related percentage is weight ratio except other has indicating among the present invention, and product of the present invention adopts such method to prepare:
1. the preparation of the selection of probio and culture medium
A bacterium---bifidobacterium bifidum CICC6168(
Bifidobacterium bifidum), culture medium is: casein peptone 10g, meat soup extract 5g, yeast extract 5g, soy peptone 5g, glucose 10g, Tween 80 1ml, K
2HPO
42g/L, MgSO
4* 7 H
2O 0.2g/L, MnSO
4X H
2O 0.05g/L, NaCl 5g, salting liquid 4ml, concentration is 25mg/100ml resazurin 4ml, distilled water 950ml, culture medium boil to boiling, add cysteine, behind the accent pH to 6.8, at CO
2Under be cooled to 37 ℃ for subsequent use.Wherein the salting liquid prescription is: CaCl
2* 2 H
2O 0.25g/L, KH
2PO
41g/L, K
2HPO
41g/L, MgSO
4* 7 H
2O 0.5g/L, NaHCO
310g/L, NaCl 2g/L.
B bacterium---lactobacillus paraceasi CICC20246 (
Lactobacillus paracasei), 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 80 1.0g, 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 37 ℃ for subsequent use.
C bacterium---Lactobacillus rhamnosus CICC6142 (
Lactobacillus rhamnosus), 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 80 1.0g, 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 37 ℃ for subsequent use.
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 3 in vitro, be cooled to 37 ℃ in 20 minutes through 121 ℃ of sterilizations, freeze-dried vaccine powder in the 3 probiotics ampullas all poured under germ-free condition in 0.9% the physiological saline, concussion makes its dissolving, static activation is 30 minutes in 37 ℃ of insulating boxs, and is for subsequent use.
2.2 enlarging, probio cultivates
2.2.1 the preparation of mother culture
Measure respectively 3 each 100ml of probiotics culture medium in 3 250mL triangular flasks, 121 ℃ of sterilizations were cooled to 37 ℃ in 20 minutes, press 10% of culture volume and inoculate activated bacterial classification in 2.1 steps, static cultivation is 24 hours in 37 ℃ 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 3 500mL triangular flasks, every bottle of 200mL, 121 ℃ of sterilizations were cooled to 37 ℃ in 20 minutes, respectively by 3% volume ratio inoculation mother culture, 37 ℃ of anaerobism cultivate 48---54 hours, detect 3 probiotics zymotic fluid viable counts, each zymotic fluid viable count 〉=10
9Individual/ml, treat as and be fermenting-ripening, if viable count＜10
9Individual/ml, continue 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 the glass ampoule, and liquid level 0.8-1cm puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing glass ampoule is used the pallet splendid attire, 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 3-4 part, B bacterium powder 1-2 part, C bacterium powder 2-3 part, fully make composite probiotics ferment agent freeze-dried powder behind the mixing, be used for fermentation sugaring blueberry juice, the addition of composite probiotics ferment agent freeze-dried powder be in the sugaring blueberry juice solid content weight 0.03%.
What need to further specify is: the probio of selecting among 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 dried fruit juice
3.1 raw material is selected: select fresh blueberry, reject sick mashed, sick wormed fruit, clean with clear water.
3.2 produce fruit juice: with drum-type or centrifugal crusher fruit is crushed.
3.3 filter: filter with flame filter press, collect clear juice.
3.4 sugaring: press 12% of the clear juice weight of blueberry and add white granulated sugar, make the sugaring blueberry juice after the dissolving fully.
3.5 sterilization: adopt 142 ℃ of 3 seconds ultra high temperature short time sterilization machines sterilizations, be cooled to 37 ℃ and wait for fermentation.
3.6 composite probiotics ferment: add the composite probiotics ferment agent freeze-dried powder of step 2.4 preparation by 0.03% of solid content weight in the sugaring blueberry juice, 37 ℃ of anaerobic fermentations 72 hours.
3.7 freeze drying
With the material after step 3.6 fermentation process, squeeze into freeze drier and carry out freeze drying, obtain the probiotics fermented blueberry dried fruit juice.
(4) specific embodiment
For a more detailed description to the present invention below in conjunction with specific embodiment:
Embodiment one:
3 probiotics that the present invention adopts are all purchased in Chinese industrial microorganism fungus kind preservation center, be respectively: bifidobacterium bifidum CICC6168, lactobacillus paraceasi CICC20246, Lactobacillus rhamnosus CICC6142, among the present invention with above-mentioned bacterial strains referred to as A bacterium, B bacterium, C bacterium.
1. the preparation of the selection of probio and culture medium
A bacterium---bifidobacterium bifidum CICC6168(
Bifidobacterium bifidum), culture medium is: casein peptone 10g, meat soup extract 5g, yeast extract 5g, soy peptone 5g, glucose 10g, Tween 80 1ml, K
2HPO
42g/L, MgSO
4* 7 H
2O 0.2g/L, MnSO
4X H
2O 0.05g/L, NaCl 5g, salting liquid 4ml, concentration is 25mg/100ml resazurin 4ml, distilled water 950ml, culture medium boil to boiling, add cysteine, behind the accent pH to 6.8, at CO
2Under be cooled to 37 ℃ for subsequent use.Wherein the salting liquid prescription is: CaCl
2* 2 H
2O 0.25g/L, KH
2PO
41g/L, K
2HPO
41g/L, MgSO
4* 7 H
2O 0.5g/L, NaHCO
310g/L, NaCl 2g/L.
B bacterium---lactobacillus paraceasi CICC20246 (
Lactobacillus paracasei), 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 80 1.0g, 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 37 ℃ for subsequent use.
C bacterium---Lactobacillus rhamnosus CICC6142 (
Lactobacillus rhamnosus), 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 80 1.0g, 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 37 ℃ for subsequent use.
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 3 in vitro, be cooled to 37 ℃ in 20 minutes through 121 ℃ of sterilizations, freeze-dried vaccine powder in the 3 probiotics ampullas all poured under germ-free condition in 0.9% the physiological saline, concussion makes its dissolving, static activation is 30 minutes in 37 ℃ of insulating boxs, and is for subsequent use.
2.2 enlarging, probio cultivates
2.2.1 the preparation of mother culture
Measure respectively 3 each 100ml of probiotics culture medium in 3 250mL triangular flasks, 121 ℃ of sterilizations were cooled to 37 ℃ in 20 minutes, press 10% of culture volume and inoculate activated bacterial classification in 2.1 steps, static cultivation is 24 hours in 37 ℃ 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 3 500mL triangular flasks, every bottle of 200mL, 121 ℃ of sterilizations were cooled to 37 ℃ in 20 minutes, respectively by 3% volume ratio inoculation mother culture, 37 ℃ of anaerobism cultivate 48---54 hours, detect 3 probiotics zymotic fluid viable counts, each zymotic fluid viable count 〉=10
9Individual/ml, treat as and be fermenting-ripening, if viable count＜10
9Individual/ml, continue 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 the glass ampoule, and liquid level 0.8-1cm puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing glass ampoule is used the pallet splendid attire, 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 in A bacterium powder, 1 part in B bacterium powder, 2 parts in C bacterium powder, fully make composite probiotics ferment agent freeze-dried powder behind the mixing, be used for fermentation sugaring blueberry juice, the addition of composite probiotics ferment agent freeze-dried powder be in the sugaring blueberry juice solid content weight 0.03%.
3. the preparation of probiotics fermented blueberry dried fruit juice
3.1 raw material is selected: select fresh blueberry, reject sick mashed, sick wormed fruit, clean with clear water.
3.2 produce fruit juice: with drum-type or centrifugal crusher fruit is crushed.
3.3 filter: filter with flame filter press, collect clear juice.
3.4 sugaring: press 12% of the clear juice weight of blueberry and add white granulated sugar, make the sugaring blueberry juice after the dissolving fully.
3.5 sterilization: adopt 142 ℃ of 3 seconds ultra high temperature short time sterilization machines sterilizations, be cooled to 37 ℃ and wait for fermentation.
3.6 composite probiotics ferment: add the composite probiotics ferment agent freeze-dried powder of step 2.4 preparation by 0.03% of solid content weight in the sugaring blueberry juice, 37 ℃ of anaerobic fermentations 72 hours.
3.7 freeze drying
With the material after step 3.6 fermentation process, squeeze into freeze drier and carry out freeze drying, obtain the probiotics fermented blueberry dried fruit juice.
Embodiment two:
1. the preparation of the selection of probio and culture medium
A bacterium---bifidobacterium bifidum CICC6168(
Bifidobacterium bifidum), culture medium is: casein peptone 10g, meat soup extract 5g, yeast extract 5g, soy peptone 5g, glucose 10g, Tween 80 1ml, K
2HPO
42g/L, MgSO
4* 7 H
2O 0.2g/L, MnSO
4X H
2O 0.05g/L, NaCl 5g, salting liquid 4ml, concentration is 25mg/100ml resazurin 4ml, distilled water 950ml, culture medium boil to boiling, add cysteine, behind the accent pH to 6.8, at CO
2Under be cooled to 37 ℃ for subsequent use.Wherein the salting liquid prescription is: CaCl
2* 2 H
2O 0.25g/L, KH
2PO
41g/L, K
2HPO
41g/L, MgSO
4* 7 H
2O 0.5g/L, NaHCO
310g/L, NaCl 2g/L.
B bacterium---lactobacillus paraceasi CICC20246 (
Lactobacillus paracasei), 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 80 1.0g, 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 37 ℃ for subsequent use.
C bacterium---Lactobacillus rhamnosus CICC6142 (
Lactobacillus rhamnosus), 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 80 1.0g, 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 37 ℃ for subsequent use.
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 3 in vitro, be cooled to 37 ℃ in 20 minutes through 121 ℃ of sterilizations, freeze-dried vaccine powder in the 3 probiotics ampullas all poured under germ-free condition in 0.9% the physiological saline, concussion makes its dissolving, static activation is 30 minutes in 37 ℃ of insulating boxs, and is for subsequent use.
2.2 enlarging, probio cultivates
2.2.1 the preparation of mother culture
Measure respectively 3 each 100ml of probiotics culture medium in 3 250mL triangular flasks, 121 ℃ of sterilizations were cooled to 37 ℃ in 20 minutes, press 10% of culture volume and inoculate activated bacterial classification in 2.1 steps, static cultivation is 24 hours in 37 ℃ 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 3 500mL triangular flasks, every bottle of 200mL, 121 ℃ of sterilizations were cooled to 37 ℃ in 20 minutes, respectively by 3% volume ratio inoculation mother culture, 37 ℃ of anaerobism cultivate 48---54 hours, detect 3 probiotics zymotic fluid viable counts, each zymotic fluid viable count 〉=10
9Individual/ml, treat as and be fermenting-ripening, if viable count＜10
9Individual/ml, continue 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 the glass ampoule, and liquid level 0.8-1cm puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing glass ampoule is used the pallet splendid attire, 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 4 parts in A bacterium powder, 2 parts in B bacterium powder, 3 parts in C bacterium powder, fully make composite probiotics ferment agent freeze-dried powder behind the mixing, be used for fermentation sugaring blueberry juice, the addition of composite probiotics ferment agent freeze-dried powder be in the sugaring blueberry juice solid content weight 0.03%.
3. the preparation of probiotics fermented blueberry dried fruit juice
3.1 raw material is selected: select fresh blueberry, reject sick mashed, sick wormed fruit, clean with clear water.
3.2 produce fruit juice: with drum-type or centrifugal crusher fruit is crushed.
3.3 filter: filter with flame filter press, collect clear juice.
3.4 sugaring: press 12% of the clear juice weight of blueberry and add white granulated sugar, make the sugaring blueberry juice after the dissolving fully.
3.5 sterilization: adopt 142 ℃ of 3 seconds ultra high temperature short time sterilization machines sterilizations, be cooled to 37 ℃ and wait for fermentation.
3.6 composite probiotics ferment: add the composite probiotics ferment agent freeze-dried powder of step 2.4 preparation by 0.03% of solid content weight in the sugaring blueberry juice, 37 ℃ of anaerobic fermentations 72 hours.
3.7 freeze drying
With the material after step 3.6 fermentation process, squeeze into freeze drier and carry out freeze drying, obtain the probiotics fermented blueberry dried fruit juice.
Claims (1)
1. the preparation method of a composite probiotics ferment juice of Fructus vaccini vitis-idaeae powder is characterized in that preparing as follows:
1) preparation of the selection of probio and culture medium
A bacterium---bifidobacterium bifidum CICC6168(
Bifidobacterium bifidum), culture medium is: casein peptone 10g, meat soup extract 5g, yeast extract 5g, soy peptone 5g, glucose 10g, Tween 80 1ml, K
2HPO
42g/L, MgSO
4* 7 H
2O 0.2g/L, MnSO
4X H
2O 0.05g/L, NaCl 5g, salting liquid 4ml, concentration is 25mg/100ml resazurin 4ml, distilled water 950ml, culture medium boil to boiling, add cysteine, behind the accent pH to 6.8, at CO
2Under be cooled to 37 ℃ for subsequent use.Wherein the salting liquid prescription is: CaCl
2* 2 H
2O 0.25g/L, KH
2PO
41g/L, K
2HPO
41g/L, MgSO
4* 7 H
2O 0.5g/L, NaHCO
310g/L, NaCl 2g/L.
B bacterium---lactobacillus paraceasi CICC20246 (
Lactobacillus paracasei), 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 80 1.0g, 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 37 ℃ for subsequent use.
C bacterium---Lactobacillus rhamnosus CICC6142 (
Lactobacillus rhamnosus), 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 80 1.0g, 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 37 ℃ for subsequent use.
2) former actication of culture
Measure respectively 0.9% physiological saline 10ml in 3 in vitro, be cooled to 37 ℃ in 20 minutes through 121 ℃ of sterilizations, freeze-dried vaccine powder in the 3 probiotics ampullas all poured under germ-free condition in 0.9% the physiological saline, concussion makes its dissolving, static activation is 30 minutes in 37 ℃ of insulating boxs, and is for subsequent use.
3) preparation of mother culture
Measure respectively 3 each 100ml of probiotics culture medium in 3 250mL triangular flasks, 121 ℃ of sterilizations were cooled to 37 ℃ in 20 minutes, press 10% inoculation step 2 of culture volume) in activated bacterial classification, static cultivation is 24 hours in 37 ℃ of anaerobic box, as mother culture.
4) preparation of production leavening
At first prepare mass percent concentration and be 10% defatted milk emulsion, be sub-packed in 3 500mL triangular flasks, every bottle of 200mL, 121 ℃ of sterilizations were cooled to 37 ℃ in 20 minutes, respectively by 3% volume ratio inoculation mother culture, 37 ℃ of anaerobism cultivate 48---54 hours, detect 3 probiotics zymotic fluid viable counts, each zymotic fluid viable count 〉=10
9Individual/ml, treat as and be fermenting-ripening, if viable count＜10
9Individual/ml, continue 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 the glass ampoule, and liquid level 0.8-1cm puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing glass ampoule is 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 3-4 part, B bacterium powder 1-2 part, C bacterium powder 2-3 part, fully make composite probiotics ferment agent freeze-dried powder behind the mixing, be used for fermentation sugaring blueberry juice, the addition of composite probiotics ferment agent freeze-dried powder be in the sugaring blueberry juice solid content weight 0.03%.
7) preparation of probiotics fermented blueberry dried fruit juice
7.1) the raw material selection: select fresh blueberry, reject sick mashed, sick wormed fruit, clean with clear water.
7.2) produce fruit juice: with drum-type or centrifugal crusher fruit is crushed.
7.3) filter: filter with flame filter press, collect clear juice.
7.4) sugaring: press 12% of the clear juice weight of blueberry and add white granulated sugar, make the sugaring blueberry juice after the dissolving fully.
7.5) sterilization: adopt 142 ℃ of 3 seconds ultra high temperature short time sterilization machines sterilizations, be cooled to 37 ℃ and wait for fermentation.
7.6) composite probiotics ferment: add the composite probiotics ferment agent freeze-dried powder of step 2.4 preparation by 0.03% of solid content weight in the sugaring blueberry juice, 37 ℃ of anaerobic fermentations 72 hours.
7.7) freeze drying
With step 7.6) material after the fermentation process, squeeze into freeze drier and carry out freeze drying, obtain the probiotics fermented blueberry dried fruit juice.
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| CN109662259B (en) * | 2017-10-16 | 2022-07-29 | 江苏省农业科学院 | Probiotic-rich freeze-dried green soybean granule product and preparation method thereof |
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| CN114728033A (en) * | 2019-09-20 | 2022-07-08 | 索法尔公司 | Composition based on bacterial strains and berry extract and its use as anti-inflammatory agent |
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