CN105520019A - 一种多菌种微生物复合功能型饮料制剂及其制备方法 - Google Patents
一种多菌种微生物复合功能型饮料制剂及其制备方法 Download PDFInfo
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- A23L2/38—Other non-alcoholic beverages
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Non-Alcoholic Beverages (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
本发明公开了一种多菌种微生物复合功能型饮料制剂及其制备方法,它是用纳豆菌、乳酸杆菌、双岐杆菌、嗜热链球菌、保加利亚杆菌分别进行单菌种培养得到的种子培养液接种于同一培养基中,然后进行发酵罐分别培养至培养液的pH为3~3.5而得到的,所述制剂中各菌种的菌数均≥5.0×109cfu/ml,并加入添加剂硒酵母和铬酵母。本发明优点:本发明复合饮料制剂能促进体内有益菌的增殖,抑制有害菌的繁殖;可清除体内自由基、抗肿瘤、抗辐射、各种炎症;对三高患者有良好的辅助治疗效果。
Description
技术领域
本发明属于食品饮料领域,特别涉及一种多菌种微生物复合功能型饮料制剂及其制备方法。
背景技术
目前,食品饮料可分为果汁及其饮料、蔬菜汁及其饮料、植物蛋白质饮料、植物抽提液饮料、乳饮料、碳酸饮料、矿泉水、固体饮料和其他饮料。饮料种类繁多,市场巨大,而有关纯微生物功能型饮料的研究报道较少。
发明内容
本发明是针对现有技术的不足,提出一种多菌种微生物复合功能型饮料制剂及其制备方法。该多菌种微生物复合饮料制剂能促进体内有益菌的增殖,抑制有害菌的繁殖,为人体有益微生物的生长和功能发挥提供必需的物质,调节人体胃肠道及生殖系统中的微生态平衡,使人体处于微生态平衡,增强食欲,促进消化,预防各种胃肠道内的急慢性疾病,同时保护胰岛功能,改善糖代谢,降低血糖血脂及延缓和防止并发症的发生和发展的效果,预防高血压降低血液粘稠度,对糖尿病高血压患者有良好的辅助治疗效果。
本发明解决上述技术问题的技术方案为:
1.一种多菌种微生物复合功能型饮料制剂及其制备方法:
小球藻培养液进行培养后灭活处理,用灭活处理后的小球藻培养液再加入纳豆菌(BacillusnattoSwamura)ACCC10614、乳酸杆菌(Lactococcuslactis)ACCC11092、双岐杆菌(Bifidobacteriumsp)ACCC11054、嗜热链球菌(StreptococcusthermophilusOrla-Jensen)CGMCC1.1855和保加利亚杆菌(Lactobacillusdelbrueckiisubsp.bulgaricus(crla-Jensen)Weissetal)CGMCC1.1480进入发酵罐分别培养至培养液的pH值为3~3.5;然后加入添加剂硒酵母和铬酵母而得到的多菌种微生物复合功能型饮料制剂。
所述的硒酵母和铬酵母在多菌种微生物复合功能型饮料制剂中添加量各为饮料制剂量的0、00002%。
所述制剂中纳豆菌(BacillusnattoSwamura)ACCC10614的菌数≥5.0×109cfu/ml,乳酸杆菌(Lactococcuslactis)ACCC11092的菌数≥5.0×109cfu/ml,双岐杆菌(Bifidobacteriumsp)ACCC11054的菌数≥5.0×109cfu/ml,嗜热链球菌(StreptococcusthermophilusOrla-Jensen)CGMCC1.1855的菌数≥5.0×109cfu/ml,保加利亚杆菌(Lactobacillusdelbrueckiisubsp.bulgaricus(crla-Jensen)Weissetal)CGMCC1.1480的菌数≥5.0×109cfu/ml。
上述各菌种的种子培养液的重量百分数为:纳豆菌的种子培养液25%~35%,乳酸杆菌的种子培养液10%~15%,双岐杆菌的种子培养液15%~25%,嗜热链球菌的种子培养液15%~25%,保加利亚杆菌的种子培养液10%~15%。
2.多菌种微生物复合功能型饮料制剂的制备方法,制备方法,包括以下步骤:
1)种子培养液的制备:
包括以下步骤:
(1)纳豆菌(BacillusnattoSwamura)ACCC10614种子培养液的制备:将纳豆菌(BacillusnattoSwamura)ACCC10614在无菌条件下接种于液体培养基中,所述的液体培养基为:各组分在1.0L蒸馏水中的含量为:蛋白胨10.0g、牛肉膏3.0g、氯化钠5.0g,pH值调至7.0,28℃~32℃培养48小时,得到纳豆菌菌数≥5.0×109cfu/ml的种子培养液。
(2)双岐杆菌(Bifidobacteriumsp)ACCC11054、嗜热链球菌(StreptococcusthermophilusOrla-Jensen)CGMCC1.1855、乳酸杆菌(Lactococcuslactis)ACCC11092的种子培养液的制备:分别将双歧杆菌(Bifidobacteriumsp)ACCC11054、嗜热链球菌(StreptococcusthermophilusOrla-Jensen)CGMCC1.1855、乳酸杆菌(Lactococcuslactis)ACCC11092在无菌条件下接种到液体培养基中,所述的液体培养基中各组分在1.0L蒸馏水中的含量为:蛋白胨10.1g、牛肉膏10.0g、酵母粉5.0g、葡萄糖5.0g、乙酸钠5.0g,28℃~32℃单菌种培养24~48小时,分别得到双岐杆菌菌数≥5.0×109cfu/ml的种子培养液,嗜热链球菌菌数≥5.0×109cfu/ml的种子培养液,乳酸杆菌菌数≥5.0×109cfu/ml的种子培养液。
(3)保加利亚杆菌(Lactobacillusdelbrueckiisubsp.bulgaricus(crla-Jensen)Weissetal)CGMCC1.1480种子培养液的制备:将保加利亚杆菌(Lactobacillusdelbrueckiisubsp.bulgaricus(crla-Jensen)Weissetal)CGMCC1.1480在无菌条件下接种到液体培养基中,所述的液体培养基中各组分在1.0L蒸馏水中的含量为:脱脂奶粉100g,自然pH值,28℃~32℃培养24~48小时,得到保加利亚杆菌菌数≥5.0×109cfu/ml的种子培养液。
(4)所述的硒酵母和铬酵母在多菌种微生物复合功能型饮料制剂中添加量各为饮料制剂量的0、00002%。
2)多菌种微生物复合功能型饮料制剂的制备:
分别将步骤1)制备得到的纳豆菌(BacillusnattoSwamura)ACCC10614、乳酸杆菌(Lactococcuslactis)ACCC11092、双岐杆菌(Bifidobacteriumsp)ACCC11054、嗜热链球菌(StreptococcusthermophilusOrla-Jensen)CGMCC1.1855和保加利亚杆菌(Lactobacillusdelbrueckiisubsp.bulgaricus(crla-Jensen)Weissetal)CGMCC1.1480的种子培养液按其重量百分数为:纳豆菌的种子培养液25%~35%,乳酸杆菌的种子培养液10%~15%,双岐杆菌的种子培养液15%~5%,嗜热链球菌的种子培养液15%~25%,保加利亚杆菌的种子培养液10%~15%,在无菌条件下分别接种到同一液体培养基中,接种量为培养基重量的1﹪~2﹪。硒酵母和铬酵母在多菌种微生物复合功能型饮料制剂中添加量各为0、00002%。
所述的液体培养基中各组分含量为:水76%、紫红薯18%、红糖5%、蜂蜜1%。
将紫红薯清洗,于NaOH水溶液中浸泡、去皮粉碎后,加水磨浆过筛得到紫红薯汁,紫红薯汁加入红糖、蜂蜜灭菌;后与1)制备得到种子培养液接种,在溶氧度为5﹪即发酵罐中氧气的体积与发酵液的体积比为5%的条件下,28℃~32℃密闭静置培养10~15天,使pH值降到3.0~3.5,得到多菌种微生物复合饮料制剂。
本发明所使用的菌种功能如下:
(1)乳酸杆菌(Lactococcuslactis)ACCC11092,促进蛋白质、单糖及钙、镁等营养物质的吸收,产生维生素B族等大量有益物质;使肠道菌群的构成发生有益变化,改善人体胃肠道功能,恢复人体肠道内菌群平衡,形成抗菌生物屏障,维护人体健康;抑制腐败菌的繁殖,消解腐败菌产生的毒素,清除肠道垃圾。抑制胆固醇吸收,降血脂、降血压作用;免疫调节作用,增强人体免疫力和抵抗力;抗肿瘤、预防癌症作用;提高SOD酶活力,消除人体自由基,具抗衰老、延年益寿作用;有效预防女性泌尿生殖系统细菌感染。控制人体内毒素水平,保护肝脏并增强肝脏的解毒、排毒功能。
(2)双岐杆菌(Bifidobacteriumsp)ACCC11054,维护肠道正常细菌菌群平衡,抑制病原菌的生长,在肠道内合成维生素、氨基酸和提高机体对钙离子的吸收,产生维生素B1、B2、B6、B12及丙氨酸、缬氨酸、天冬氨酸和苏氨酸等。具有降低血液中胆固醇水平,防治高血、增强人体免疫机能,预防抗生素的副作用,抗衰老,延年益寿。
(3)纳豆菌(BacillusnattoSwamura)ACCC10614,产酸,调节肠道菌群,增强人体肠道细胞免疫放应,并能生成多种蛋白酶(特别是碱性蛋白酶)、糖化酶、脂肪酶、淀粉酶,降解植物性食品种某些复杂的碳水化合物。
(4)嗜热链球菌(StreptococcusthermophilusOrla-Jensen)CGMCC1.1855和保加利亚杆菌(Lactobacillusdelbrueckiisubsp.bulgaricus(crla-Jensen)Weissetal)CGMCC1.1480是健康人肠道正常菌群,可在人体肠道中生长、繁殖,可直接补充人体正常生理细菌,调整肠道菌群平衡,抑制并清除肠道中对人具有潜在危害的细菌。
(5)硒酵母使添体内谷胱甘肽过氧化酶(GSH--PX)活性增加,可清除自由基及抗氧化,防止血栓形成,调节血脂代谢防止动脉这样硬化的发生与发展,保护细胞膜及内容物免受损失,减少或消除致癌危险,增强巨噬细胞的吞噬作用,提高机体免疫能力,对心肌梗塞冠心病及克山病具有防治作用。
(6)铬酵母可降低糖尿病患者的血糖,改善其低血糖反应,具有对血糖的双重调节作用,能有效控制糖尿病,消除葡萄糖耐量方面的异常现象,能降低血清胆固醇水平,减轻动脉硬化症状。
本发明提供的多菌种微生物复合功能型饮料制剂及其制备方法中:乳酸杆菌(Lactococcuslactis)ACCC11092、双岐杆菌(Bifidobacteriumsp)ACCC11054、嗜热链球菌(StreptococcusthermophilusOrla-Jensen)CGMCC1.1855和保加利亚杆菌(Lactobacillusdelbrueckiisubsp.bulgaricus(crla-Jensen)Weissetal)CGMCC1.1480菌种同属乳酸杆菌属,生物学性质相似,且纳豆菌(BacillusnattoSwamura)ACCC10614和上述4种菌种都有产酸功能,在PH值为3.0-3.5的酸性条件下,其能形成相对稳定的休眠状态,使各菌种不会相互制约抵消,同时,纳豆菌和乳酸杆菌其利用其他微生物合成的物质,支撑着其他微生物的活动,与其它菌种形成共生关系,发挥着主导和核心作用,以保证本发明提供的多菌种微生物复合饮料制剂活性液状态稳定,功能多元化。
本发明的有益效果:本发明利用五种有益微生物菌株制备的多菌种微生物复合功能型饮料制剂,在进入人体后,不仅能够充分发挥各自的功能,促进体内有益菌的增殖,抑制有害菌的繁殖,还能够为其它人体有益微生物(包括本发明所使用的5种菌种)的生长和功能发挥提供必需的物质(包括生长因子、糖类、氨基酸等),调节人体胃肠道及生殖系统中的微生态平衡,使人体处于微生态平衡,增强食欲,促进消化,同时预防各种胃肠道内的极慢性疾病,同时保护胰岛功能,改善糖代谢,降低血糖血脂及延缓和防止并发症的发生和发展的效果,预防高血压降低血液粘稠度,对糖尿病高血压患者有良好的辅助治疗效果。
具体实施方式
下面结合以下具体实施例对本发明作进一步的详细说明,但本发明不仅仅局限于以下实施例。
实施例1
多菌种微生物复合功能型饮料制剂的制备方法,制备方法,包括以下步骤:
1.种子培养液的制备:
1)纳豆菌(BacillusnattoSwamura)ACCC10614种子培养液的制备:将纳豆菌(BacillusnattoSwamura)ACCC10614在无菌条件下接种于液体培养基中,所述的液体培养基为:各组分在1.0L蒸馏水中的含量为:蛋白胨10.0g、牛肉膏3.0g、氯化钠5.0g,pH值调至7.0,28℃培养48小时,得到纳豆菌菌数≥5.0×109cfu/ml的种子培养液。
2)双岐杆菌(Bifidobacteriumsp)ACCC11054、嗜热链球菌(StreptococcusthermophilusOrla-Jensen)CGMCC1.1855、乳酸杆菌(Lactococcuslactis)ACCC11092的种子培养液的制备:分别将双歧杆菌(Bifidobacteriumsp)ACCC11054、嗜热链球菌(StreptococcusthermophilusOrla-Jensen)CGMCC1.1855、乳酸杆菌(Lactococcuslactis)ACCC11092在无菌条件下接种到液体培养基中,所述的液体培养基中各组分在1.0L蒸馏水中的含量为:蛋白胨10.1g、牛肉膏10.0g、酵母粉5.0g、葡萄糖5.0g、乙酸钠5.0g,28℃单菌种培养24小时,分别得到双岐杆菌菌数≥5.0×109cfu/ml的种子培养液,嗜热链球菌菌数≥5.0×109cfu/ml的种子培养液,乳酸杆菌菌数≥5.0×109cfu/ml的种子培养液。
3)保加利亚杆菌(Lactobacillusdelbrueckiisubsp.bulgaricus(crla-Jensen)Weissetal)CGMCC1.1480种子培养液的制备:将保加利亚杆菌(Lactobacillusdelbrueckiisubsp.bulgaricus(crla-Jensen)Weissetal)CGMCC1.1480在无菌条件下接种到液体培养基中,所述的液体培养基中各组分在1.0L蒸馏水中的含量为:脱脂奶粉100g,自然pH值,28℃培养24小时,得到保加利亚杆菌菌数≥5.0×109cfu/ml的种子培养液。
4)所述的硒酵母和铬酵母在多菌种微生物复合功能型饮料制剂中添加量各为饮料制剂量的0、00002%。
2.多菌种微生物复合功能型饮料制剂的制备:
分别将步骤1)制备得到的纳豆菌(BacillusnattoSwamura)ACCC10614、乳酸杆菌(Lactococcuslactis)ACCC11092、双岐杆菌(Bifidobacteriumsp)ACCC11054、嗜热链球菌(StreptococcusthermophilusOrla-Jensen)CGMCC1.1855和保加利亚杆菌(Lactobacillusdelbrueckiisubsp.bulgaricus(crla-Jensen)Weissetal)CGMCC1.1480的种子培养液按其重量百分数为:纳豆菌的种子培养液25%,乳酸杆菌的种子培养液10%,双岐杆菌的种子培养液15%,嗜热链球菌的种子培养液15%,保加利亚杆菌的种子培养液10%,在无菌条件下分别接种到同一液体培养基中,接种量为培养基重量的1﹪。硒酵母和铬酵母在多菌种微生物复合功能型饮料制剂中添加量各为0、00002%。
所述的液体培养基中各组分含量为:水76%、紫红薯18%、红糖5%、蜂蜜1%;将紫红薯清洗,于NaOH水溶液中浸泡、去皮粉碎后,加水磨浆过筛得到紫红薯汁,紫红薯汁加入红糖、蜂蜜灭菌;后与1)制备得到种子培养液接种,在溶氧度为5﹪即发酵罐中氧气的体积与发酵液的体积比为5%的条件下,28℃密闭静置培养10天,使pH值降到3.0,得到多菌种微生物复合饮料制剂。
实施例2
1.种子培养液的制备:
1)纳豆菌(BacillusnattoSwamura)ACCC10614种子培养液的制备:将纳豆菌(BacillusnattoSwamura)ACCC10614在无菌条件下接种于液体培养基中,所述的液体培养基为:各组分在1.0L蒸馏水中的含量为:蛋白胨10.0g、牛肉膏3.0g、氯化钠5.0g,pH值调至7.0,32℃培养48小时,得到纳豆菌菌数≥5.0×109cfu/ml的种子培养液。
2)双岐杆菌(Bifidobacteriumsp)ACCC11054、嗜热链球菌(StreptococcusthermophilusOrla-Jensen)CGMCC1.1855、乳酸杆菌(Lactococcuslactis)ACCC11092的种子培养液的制备:分别将双歧杆菌(Bifidobacteriumsp)ACCC11054、嗜热链球菌(StreptococcusthermophilusOrla-Jensen)CGMCC1.1855、乳酸杆菌(Lactococcuslactis)ACCC11092在无菌条件下接种到液体培养基中,所述的液体培养基中各组分在1.0L蒸馏水中的含量为:蛋白胨10.1g、牛肉膏10.0g、酵母粉5.0g、葡萄糖5.0g、乙酸钠5.0g,32℃单菌种培养48小时,分别得到双岐杆菌菌数≥5.0×109cfu/ml的种子培养液,嗜热链球菌菌数≥5.0×109cfu/ml的种子培养液,乳酸杆菌菌数≥5.0×109cfu/ml的种子培养液。
3)保加利亚杆菌(Lactobacillusdelbrueckiisubsp.bulgaricus(crla-Jensen)Weissetal)CGMCC1.1480种子培养液的制备:将保加利亚杆菌(Lactobacillusdelbrueckiisubsp.bulgaricus(crla-Jensen)Weissetal)CGMCC1.1480在无菌条件下接种到液体培养基中,所述的液体培养基中各组分在1.0L蒸馏水中的含量为:脱脂奶粉100g,自然pH值,32℃培养48小时,得到保加利亚杆菌菌数≥5.0×109cfu/ml的种子培养液。
4)所述的硒酵母和铬酵母在多菌种微生物复合功能型饮料制剂中添加量各为饮料制剂量的0、00002%。
2.多菌种微生物复合功能型饮料制剂的制备:
分别将步骤1)制备得到的纳豆菌(BacillusnattoSwamura)ACCC10614、乳酸杆菌(Lactococcuslactis)ACCC11092、双岐杆菌(Bifidobacteriumsp)ACCC11054、嗜热链球菌(StreptococcusthermophilusOrla-Jensen)CGMCC1.1855和保加利亚杆菌(Lactobacillusdelbrueckiisubsp.bulgaricus(crla-Jensen)Weissetal)CGMCC1.1480的种子培养液按其重量百分数为:纳豆菌的种子培养液35%,乳酸杆菌的种子培养液15%,双岐杆菌的种子培养液5%,嗜热链球菌的种子培养液25%,保加利亚杆菌的种子培养液15%,在无菌条件下分别接种到同一液体培养基中,接种量为培养基重量的2﹪。硒酵母和铬酵母在多菌种微生物复合功能型饮料制剂中添加量各为0、00002%。
所述的液体培养基中各组分含量为:水76%、紫红薯18%、红糖5%、蜂蜜1%;将紫红薯清洗,于NaOH水溶液中浸泡、去皮粉碎后,加水磨浆过筛得到紫红薯汁,紫红薯汁加入红糖、蜂蜜灭菌;后与1)制备得到种子培养液接种,在溶氧度为5﹪即发酵罐中氧气的体积与发酵液的体积比为5%的条件下,32℃密闭静置培养15天,使pH值降到3.5,得到多菌种微生物复合饮料制剂。
经测定,该多菌种微生物复合饮料制剂色泽金黄,pH值为3.0~3.5,其中纳豆菌(BacillusnattoSwamura)ACCC10614的菌数≥5.0×109cfu/ml,乳酸杆菌(Lactococcuslactis)ACCC11092的菌数≥5.0×109cfu/ml,双岐杆菌(Bifidobacteriumsp)ACCC11054的菌数≥5.0×109cfu/ml,嗜热链球菌(StreptococcusthermophilusOrla-Jensen)CGMCC1.1855的菌数≥5.0×109cfu/m,保加利亚杆菌(Lactobacillusdelbrueckiisubsp.bulgaricus(crla-Jensen)Weissetal)CGMCC1.1480的菌数≥5.0×109cfu/ml。
Claims (2)
1.一种多菌种微生物复合功能型饮料制剂及其制备方法,其特征在于,小球藻培养液进行培养后灭活处理,用灭活处理后的小球藻培养液再加入纳豆菌(BacillusnattoSwamura)ACCC10614、乳酸杆菌(Lactococcuslactis)ACCC11092、双岐杆菌(Bifidobacteriumsp)ACCC11054、嗜热链球菌(StreptococcusthermophilusOrla-Jensen)CGMCC1.1855和保加利亚杆菌(Lactobacillusdelbrueckiisubsp.bulgaricus(crla-Jensen)Weissetal)CGMCC1.1480进入发酵罐分别培养至培养液的pH值为3~3.5;然后加入添加剂硒酵母和铬酵母而得到的多菌种微生物复合功能型饮料制剂;
所述的硒酵母和铬酵母在多菌种微生物复合功能型饮料制剂中添加量各为饮料制剂量的0、00002%;
所述制剂中纳豆菌(BacillusnattoSwamura)ACCC10614的菌数≥5.0×109cfu/ml,乳酸杆菌(Lactococcuslactis)ACCC11092的菌数≥5.0×109cfu/ml,双岐杆菌(Bifidobacteriumsp)ACCC11054的菌数≥5.0×109cfu/ml,嗜热链球菌(StreptococcusthermophilusOrla-Jensen)CGMCC1.1855的菌数≥5.0×109cfu/ml,保加利亚杆菌(Lactobacillusdelbrueckiisubsp.bulgaricus(crla-Jensen)Weissetal)CGMCC1.1480的菌数≥5.0×109cfu/ml;
所述各菌种的种子培养液的重量百分数为:纳豆菌的种子培养液25%~35%,乳酸杆菌的种子培养液10%~15%,双岐杆菌的种子培养液15%~25%,嗜热链球菌的种子培养液15%~25%,保加利亚杆菌的种子培养液10%~15%。
2.如权利要求1所述的多菌种微生物复合功能型饮料制剂的制备方法,其特征在于,包括以下步骤:
1)种子培养液的制备
包括以下步骤:
(1)纳豆菌(BacillusnattoSwamura)ACCC10614种子培养液的制备:将纳豆菌(BacillusnattoSwamura)ACCC10614在无菌条件下接种于液体培养基中,所述的液体培养基为:各组分在1.0L蒸馏水中的含量为:蛋白胨10.0g、牛肉膏3.0g、氯化钠5.0g,pH值调至7.0,28℃~32℃培养48小时,得到纳豆菌菌数≥5.0×109cfu/ml的种子培养液;
(2)双岐杆菌(Bifidobacteriumsp)ACCC11054、嗜热链球菌(StreptococcusthermophilusOrla-Jensen)CGMCC1.1855、乳酸杆菌(Lactococcuslactis)ACCC11092的种子培养液的制备:分别将双歧杆菌(Bifidobacteriumsp)ACCC11054、嗜热链球菌(StreptococcusthermophilusOrla-Jensen)CGMCC1.1855、乳酸杆菌(Lactococcuslactis)ACCC11092在无菌条件下接种到液体培养基中,所述的液体培养基中各组分在1.0L蒸馏水中的含量为:蛋白胨10.1g、牛肉膏10.0g、酵母粉5.0g、葡萄糖5.0g、乙酸钠5.0g,28℃~32℃单菌种培养24~48小时,分别得到双岐杆菌菌数≥5.0×109cfu/ml的种子培养液,嗜热链球菌菌数≥5.0×109cfu/ml的种子培养液,乳酸杆菌菌数≥5.0×109cfu/ml的种子培养液;
(3)保加利亚杆菌(Lactobacillusdelbrueckiisubsp.bulgaricus(crla-Jensen)Weissetal)CGMCC1.1480种子培养液的制备:将保加利亚杆菌(Lactobacillusdelbrueckiisubsp.bulgaricus(crla-Jensen)Weissetal)CGMCC1.1480在无菌条件下接种到液体培养基中,所述的液体培养基中各组分在1.0L蒸馏水中的含量为:脱脂奶粉100g,自然pH值,28℃~32℃培养24~48小时,得到保加利亚杆菌菌数≥5.0×109cfu/ml的种子培养液;
(4)所述的硒酵母和铬酵母在多菌种微生物复合功能型饮料制剂中添加量各为饮料制剂量的0、00002%;
2)多菌种微生物复合功能型饮料制剂及其制备方法:
分别将步骤1)制备得到的纳豆菌(BacillusnattoSwamura)ACCC10614、乳酸杆菌(Lactococcuslactis)ACCC11092、双岐杆菌(Bifidobacteriumsp)ACCC11054、嗜热链球菌(StreptococcusthermophilusOrla-Jensen)CGMCC1.1855和保加利亚杆菌(Lactobacillusdelbrueckiisubsp.bulgaricus(crla-Jensen)Weissetal)CGMCC1.1480的种子培养液按重量百分数为:纳豆菌的种子培养液25%~35%,乳酸杆菌的种子培养液10%~15%,双岐杆菌的种子培养液15%~5%,嗜热链球菌的种子培养液15%~25%,保加利亚杆菌的种子培养液10%~15%,在无菌条件下分别接种到同一液体培养基中,接种量为培养基重量的1﹪~2﹪;硒酵母和铬酵母在多菌种微生物复合功能型饮料制剂中添加量各为0、00002%;
所述的液体培养基中各组分含量为:水76%、紫红薯18%、红糖5%、蜂蜜1%;将紫红薯清洗,于NaOH水溶液中浸泡、去皮粉碎后,加水磨浆过筛得到紫红薯汁,紫红薯汁加入红糖、蜂蜜灭菌;后与1)制备得到种子培养液接种,在溶氧度为5﹪即发酵罐中氧气的体积与发酵液的体积比为5%的条件下,28℃~32℃密闭静置培养10~15天,使pH值降到3.0~3.5,得到多菌种微生物复合饮料制剂。
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