CN103380940A - Preparation method for compound probiotic-fermented grape juice powder - Google Patents
Preparation method for compound probiotic-fermented grape juice powder Download PDFInfo
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- CN103380940A CN103380940A CN2012101365634A CN201210136563A CN103380940A CN 103380940 A CN103380940 A CN 103380940A CN 2012101365634 A CN2012101365634 A CN 2012101365634A CN 201210136563 A CN201210136563 A CN 201210136563A CN 103380940 A CN103380940 A CN 103380940A
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Abstract
The invention provides a preparation method for compound probiotic-fermented grape juice powder. Freeze-dried compound probiotic starter powder is prepared by using three probiotic strains consisting of Bifidobacterium bifidum, Lactobacillus casei and Lactobacillus rhamnosus as original strains and carrying out scale-up cultivation, preparation of powdery freeze-dried culture and complex formulation of the freeze-dried compound probiotic starter powder. The probiotic-fermented grape juice powder is prepared by adding glucose which accounts for 2.5% of the weight of solids in condensed juice, completely dissolving glucose to prepare sugared condensed grape juice, carrying out sterilization with an ultrahigh temperature instant sterilizer at a temperature of 142 DEG C for 3 s, cooling to a temperature of 37 DEG C, then adding the freeze-dried compound probiotic starter powder which accounts for 0.03% of the weight of solids in the sugared condensed grape juice, carrying out anaerobic fermentation at a temperature of 37 DEG C for 60 h and then carrying out freeze drying in a freezer dryer.
Description
(1) technical field
The present invention relates to a kind of preparation method of composite probiotics ferment grape juice powder, after being specifically related to a kind of employing composite probiotics ferment grape inspissated juice, the grape juice powder that makes through freeze drying belongs to bioengineering field.
(2) background technology
Grape claims again careless imperial pearl, the mountain cucurbit originates in the West Asia, it is said to be brought into China when the Zhang Qian of Han dynasty sends as an envoy to the Western Regions through the Silk Road by the Central Asia, historical existing bimillennium.Every hectogram grape moisture content 87.9 grams, protein 0.4 gram, fatty 0.6 gram, carbohydrate 8.2 grams, crude fibre 2.6 grams, 4.0 milligrams of calcium, 7.0 milligrams, phosphorus, 0.8 milligram of iron, and contain carrotene, Cobastab
1, Cobastab
2, vitamin C, citrin, pellagra preventive factor etc., in addition, also contain ten several amino acids and the volume tartaric acid of needed by human body.French scientist research is found.Grape can stop thrombosis better than aspirin, and can reduce the human serum cholesterol levels, reduces hematoblastic cohesiveness, and the prevention cardiovascular and cerebrovascular diseases are had certain effect.The flavonoids that contains in grape is a kind of powerful antioxidant, can be anti-ageing, and can remove interior free yl.Contain a kind of anticancer vector element in grape, can prevent the healthy cell canceration, and can prevent the cancer cell diffusion.And grape juice can help the organ transfer operation patient to reduce rejection, promotes early recovery.The traditional Chinese medical science thinks, the flat flavor of grape is sweet, can nourish liver and kidney, born fluid, strengthening the bones and muscles, the effect of tonifying Qi and blood, tonneau urine is arranged, and can be used for the auxiliary curing of the illnesss such as deficiency of the spleen causing weakness of QI, shortness of breath and fatigue, oedema, difficult urination.China's grape resource is abundant, and annual production now just approximately has more than 500 ten thousand tons, and wherein 40% is edible as fresh fruit, and 40% is used for wine brewing, and 20% is used for the goods such as processing raisins, fruit juice.
This invention is take the grape inspissated juice as raw material, jointly ferment through the probio composite bacteria, make again a kind of probiotics fermention grape juice powder after freeze drying, the present invention combines grape first with probio, develop a kind of grape Fruit powder that is rich in active probiotic, greatly the reservation of degree the nutritional labeling in the grape, give simultaneously the health care of Product Activity probio.
(3) summary of the invention
The object of the invention is to provide a kind of preparation method of composite probiotics ferment grape juice 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---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, after transferring pH to 6.8, at CO
2Under be cooled to 37 ℃ standby.Wherein the salting liquid formula 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 ℃ standby.
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 ℃ 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 3 in vitro, be cooled to 37 ℃ in 20 minutes through 121 ℃ of sterilizations, freeze-dried vaccine powder in 3 probiotics ampullas is all poured under germ-free condition in 0.9% physiological saline, concussion makes its dissolving, static activation is 30 minutes in 37 ℃ of insulating boxs, and is standby.
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 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 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 after mixing, be used for the concentrated grape juice of fermentation sugaring, the addition of composite probiotics ferment agent freeze-dried powder be in the concentrated grape juice of sugaring solid content weight 0.03%.
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 fermention grape juice powder
3.1 raw material is selected: select new fresh grape, reject sick rotten, sick worm, living Chinese olive, clean with clear water.
3.2 remove stalk: grape fruit is taken off from the branch stalk of comb shape.
3.3 produce fruit juice: with drum-type or centrifugal crusher, fruit is crushed.
3.4 filter: filter with flame filter press, collect clear juice.
3.5 concentrated: as to get 100 kilograms, the clear juice of 3.4 steps preparations, adopt the low-temperature reduced-pressure concentration technology to be concentrated into 30-35 kilograms, add glucose by 2.5% of solid content weight in fruit juice after concentrated, make the concentrated grape juice of sugaring fully after the dissolving.
3.6 sterilization: adopt 142 ℃ of 3 seconds ultra high temperature short time sterilization machines sterilizations, be cooled to 37 ℃ and wait for fermentation.
3.7 composite probiotics ferment: add the composite probiotics ferment agent freeze-dried powder of 2.4 steps preparations by 0.03% of solid content weight in the concentrated grape juice of sugaring, 37 ℃ of anaerobic fermentations 60 hours.
3.8 freeze drying
With the material after 3.7 step fermentation process, squeeze into freeze drier and carry out freeze drying, obtain probiotics fermention grape juice powder.
(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, in 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, after transferring pH to 6.8, at CO
2Under be cooled to 37 ℃ standby.Wherein the salting liquid formula 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 ℃ standby.
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 ℃ 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 3 in vitro, be cooled to 37 ℃ in 20 minutes through 121 ℃ of sterilizations, freeze-dried vaccine powder in 3 probiotics ampullas is all poured under germ-free condition in 0.9% physiological saline, concussion makes its dissolving, static activation is 30 minutes in 37 ℃ of insulating boxs, and is standby.
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 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 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, A bacterium powder, 1 part, B bacterium powder, 2 parts, C bacterium powder, fully make composite probiotics ferment agent freeze-dried powder after mixing, be used for the concentrated grape juice of fermentation sugaring, the addition of composite probiotics ferment agent freeze-dried powder be in the concentrated grape juice of sugaring solid content weight 0.03%.
3. the preparation of probiotics fermention grape juice powder
3.1 raw material is selected: select new fresh grape, reject sick rotten, sick worm, living Chinese olive, clean with clear water.
3.2 remove stalk: grape fruit is taken off from the branch stalk of comb shape.
3.3 produce fruit juice: with drum-type or centrifugal crusher, fruit is crushed.
3.4 filter: filter with flame filter press, collect clear juice.
3.5 concentrated: as to get 100 kilograms, the clear juice of 3.4 steps preparations, adopt the low-temperature reduced-pressure concentration technology to be concentrated into 30-35 kilograms, add glucose by 2.5% of solid content weight in fruit juice after concentrated, make the concentrated grape juice of sugaring fully after the dissolving.
3.6 sterilization: adopt 142 ℃ of 3 seconds ultra high temperature short time sterilization machines sterilizations, be cooled to 37 ℃ and wait for fermentation.
3.7 composite probiotics ferment: add the composite probiotics ferment agent freeze-dried powder of 2.4 steps preparations by 0.03% of solid content weight in the concentrated grape juice of sugaring, 37 ℃ of anaerobic fermentations 60 hours.
3.8 freeze drying
With the material after 3.7 step fermentation process, squeeze into freeze drier and carry out freeze drying, obtain probiotics fermention grape juice powder.
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, after transferring pH to 6.8, at CO
2Under be cooled to 37 ℃ standby.Wherein the salting liquid formula 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 ℃ standby.
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 ℃ 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 3 in vitro, be cooled to 37 ℃ in 20 minutes through 121 ℃ of sterilizations, freeze-dried vaccine powder in 3 probiotics ampullas is all poured under germ-free condition in 0.9% physiological saline, concussion makes its dissolving, static activation is 30 minutes in 37 ℃ of insulating boxs, and is standby.
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 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 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, A bacterium powder, 2 parts, B bacterium powder, 3 parts, C bacterium powder, fully make composite probiotics ferment agent freeze-dried powder after mixing, be used for the concentrated grape juice of fermentation sugaring, the addition of composite probiotics ferment agent freeze-dried powder be in the concentrated grape juice of sugaring solid content weight 0.03%.
3. the preparation of probiotics fermention grape juice powder
3.1 raw material is selected: select new fresh grape, reject sick rotten, sick worm, living Chinese olive, clean with clear water.
3.2 remove stalk: grape fruit is taken off from the branch stalk of comb shape.
3.3 produce fruit juice: with drum-type or centrifugal crusher, fruit is crushed.
3.4 filter: filter with flame filter press, collect clear juice.
3.5 concentrated: as to get 100 kilograms, the clear juice of 3.4 steps preparations, adopt the low-temperature reduced-pressure concentration technology to be concentrated into 30-35 kilograms, add glucose by 2.5% of solid content weight in fruit juice after concentrated, make the concentrated grape juice of sugaring fully after the dissolving.
3.6 sterilization: adopt 142 ℃ of 3 seconds ultra high temperature short time sterilization machines sterilizations, be cooled to 37 ℃ and wait for fermentation.
3.7 composite probiotics ferment: add the composite probiotics ferment agent freeze-dried powder of 2.4 steps preparations by 0.03% of solid content weight in the concentrated grape juice of sugaring, 37 ℃ of anaerobic fermentations 60 hours.
3.8 freeze drying
With the material after 3.7 step fermentation process, squeeze into freeze drier and carry out freeze drying, obtain probiotics fermention grape juice powder.
Claims (1)
1. the preparation method of a composite probiotics ferment grape juice 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, after transferring pH to 6.8, at CO
2Under be cooled to 37 ℃ standby.Wherein the salting liquid formula 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 ℃ standby.
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 ℃ standby.
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 3 probiotics ampullas is all poured under germ-free condition in 0.9% physiological saline, concussion makes its dissolving, static activation is 30 minutes in 37 ℃ of insulating boxs, and is standby.
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 2 of culture volume) activated bacterial classification in step, static cultivation is 24 hours in 37 ℃ 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 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 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 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 after mixing, be used for the concentrated grape juice of fermentation sugaring, the addition of composite probiotics ferment agent freeze-dried powder be in the concentrated grape juice of sugaring solid content weight 0.03%.
7) preparation of probiotics fermention grape juice powder
7.1) the raw material selection: select new fresh grape, reject sick rotten, sick worm, living Chinese olive, clean with clear water.
7.2) remove stalk: grape fruit is taken off from the branch stalk of comb shape.
7.3) produce fruit juice: with drum-type or centrifugal crusher, fruit is crushed.
7.4) filter: filter with flame filter press, collect clear juice.
7.5) concentrated: get 7.4) 100 kilograms, the clear juice of step preparation, adopt the low-temperature reduced-pressure concentration technology to be concentrated into 30-35 kilograms, add glucose by 2.5% of solid content weight in fruit juice after concentrated, make the concentrated grape juice of sugaring fully after the dissolving.
7.6) sterilization: adopt 142 ℃ of 3 seconds ultra high temperature short time sterilization machines sterilizations, be cooled to 37 ℃ and wait for fermentation.
7.7) composite probiotics ferment: add 6 by 0.03% of solid content weight in the concentrated grape juice of sugaring) the composite probiotics ferment agent freeze-dried powder of step preparation, 37 ℃ of anaerobic fermentations 60 hours.
7.8) freeze drying
With 7.7) material after the step fermentation process, squeeze into freeze drier and carry out freeze drying, obtain probiotics fermention grape juice powder.
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| CN104172187A (en) * | 2014-08-22 | 2014-12-03 | 江苏紫石微康生物科技有限公司 | Preparation method of probiotics fermented flavor powder |
| CN104172005A (en) * | 2014-08-06 | 2014-12-03 | 安徽三只松鼠电子商务有限公司 | Prebiotic grape-blueberry composite fruit powder and preparation method thereof |
| CN104605277A (en) * | 2013-11-05 | 2015-05-13 | 熊涛 | Functional probiotic fermented fruit and vegetable powder preparation method |
| CN107319566A (en) * | 2017-07-26 | 2017-11-07 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of sorosis litchi powder rich in probiotics and preparation method thereof |
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| CN108030009A (en) * | 2017-11-21 | 2018-05-15 | 咀香园健康食品（中山）有限公司 | A kind of preparation method of probiotics fermention strawberry fruit powder and the probiotics fermention strawberry fruit powder of preparation |
| CN108464465A (en) * | 2018-03-16 | 2018-08-31 | 山东省农业科学院农产品研究所 | A kind of preparation method of fermented type grape all-fruit powder |
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| CN104605277A (en) * | 2013-11-05 | 2015-05-13 | 熊涛 | Functional probiotic fermented fruit and vegetable powder preparation method |
| CN103891820A (en) * | 2014-03-12 | 2014-07-02 | 安徽金鹰农业科技有限公司 | Fruit biscuit powder and preparation method thereof |
| CN103891820B (en) * | 2014-03-12 | 2015-09-30 | 安徽金鹰农业科技有限公司 | A kind of fruit cakes dry powder and preparation method thereof |
| CN104172005A (en) * | 2014-08-06 | 2014-12-03 | 安徽三只松鼠电子商务有限公司 | Prebiotic grape-blueberry composite fruit powder and preparation method thereof |
| CN104172187A (en) * | 2014-08-22 | 2014-12-03 | 江苏紫石微康生物科技有限公司 | Preparation method of probiotics fermented flavor powder |
| CN107319566A (en) * | 2017-07-26 | 2017-11-07 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of sorosis litchi powder rich in probiotics and preparation method thereof |
| CN107897892A (en) * | 2017-11-11 | 2018-04-13 | 丁玉琴 | A kind of preparation method of pectase |
| CN108030009A (en) * | 2017-11-21 | 2018-05-15 | 咀香园健康食品（中山）有限公司 | A kind of preparation method of probiotics fermention strawberry fruit powder and the probiotics fermention strawberry fruit powder of preparation |
| CN107960581A (en) * | 2017-12-22 | 2018-04-27 | 光明乳业股份有限公司 | A kind of fermented grape juice and preparation method thereof |
| CN108013317A (en) * | 2017-12-31 | 2018-05-11 | 重庆市合川区川柠农业发展有限公司 | Compound red grape juice powder, preparation method thereof |
| CN108464465A (en) * | 2018-03-16 | 2018-08-31 | 山东省农业科学院农产品研究所 | A kind of preparation method of fermented type grape all-fruit powder |
| CN108464465B (en) * | 2018-03-16 | 2021-08-31 | 山东省农业科学院农产品研究所 | Preparation method of fermented grape whole fruit powder |
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