CN106234891A - High-activity probiotics fermenting plant beverage that a kind of room temperature preserves and preparation method thereof - Google Patents
High-activity probiotics fermenting plant beverage that a kind of room temperature preserves and preparation method thereof Download PDFInfo
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- CN106234891A CN106234891A CN201610084151.9A CN201610084151A CN106234891A CN 106234891 A CN106234891 A CN 106234891A CN 201610084151 A CN201610084151 A CN 201610084151A CN 106234891 A CN106234891 A CN 106234891A
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- lactobacillus
- raw material
- beverage
- cfu
- plant beverage
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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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
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/173—Reuteri
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/515—Animalis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/519—Breve
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
Abstract
The invention discloses a kind of probiotics fermention plant beverage, its raw material includes: vegetable raw material, multiplicaiton factor and probiotic bacteria, wherein, after vegetable raw material is fermented by probiotic bacteria, carbon source exhausts, and enters the pressure stress state caused by energy hunger, and this state hypothallus stability improves, metaboilic level reduces, even if ensure that product, when room temperature preserves, still can keep high viable count, and effectively inhibit the rear acidifying of product simultaneously.The invention also discloses the preparation method of this beverage.The probiotics fermention plant beverage prepared according to the method for the present invention, can preserve 1～12 months at normal temperatures according to formula difference, and in the shelf-life, viable count is not less than 1 × 106CFU/g, efficiently solving fermenting plant beverage before this can only preserve or the cryopreserved technical barrier of viable bacteria by room temperature after sterilizing, is with a wide range of applications.
Description
Technical field
The present invention relates to fermented beverage field, the high-activity probiotics fermenting plant drink preserved more particularly to a kind of room temperature
Material and preparation method thereof.
Background technology
In recent years, the nutritional health function that active lactic acid bacteria drink brings with mouthfeel and the viable bacteria of its uniqueness is subject to increasingly
Many consumers are liked, existing commercially available active lactic acid bacteria drink the most all uses 4 DEG C of cold chain transportations and preservation, shelf-life 21～30
It, the viable count in the shelf-life is 1 × 106About CFU/g.But, owing to this cold chain beverage shelf-life is short, to transport
Process and to sell site requirements high, consumer is also inconvenient to store after buying, and promotes the lactobacillus beverage that part room temperature preserves also
Becoming market fast sale category.These room temperature lactobacillus beverages publicize " having aid digestion, promotion absorption " equally, hardly realize, for
Meeting condition that room temperature preserves and extend shelf life of products, room temperature lactobacillus beverage the most nearly all have passed through
High-temperature sterilization process the most finally lists, say, that the most not contain viable bacteria.Beijing Business combines two, Beijing authority
Testing agency chooses the higher room temperature lactic acid bacteria product of upper berth, market goods rate and carries out contrast discovery, room temperature with low temperature lactic acid bacteria product
In lactic acid bacteria product and without viable bacteria (Zhang Qianfeng, A Ruhan. one viable bacteria does not all have room temperature lactic acid bacteria. Beijing Business,
2005.3.15 special issue).Thus, non-viable bacteria room temperature lactobacillus beverage in the market and real active lactic acid bacteria drink
Comparing, its mechanism of action is entirely different: active lactic acid bacteria drink passes through viable bacteria rapid field planting in human body, plays and effectively suppresses to cause
Pathogenic bacteria, the effect of protection the intestines and stomach, and the room temperature lactobacillus beverage of sterilizing is not from viable bacteria for the effect of intestinal, although such
Product creates active component because using fermentation technique aborning, but certainly, its effect will be well below work
Property flora.
Two impasses of above-mentioned " wanting viable bacteria to be necessary for cold preservation, room temperature then necessary sterilizing " this fermented beverage exploitation occur
Face, topmost technical problem is that: once ambient temperature raises, and viable bacteria body will continue to growth and breeding, and fermentation utilizes in product
Nutrient substance and produce acid, make pH value decline, cause product special flavour change while thalline also there will be autolysis and become feeble and die,
Thus it is difficult to ensure that the stablizing of product special flavour and viable count at normal temperatures.For solving this problem, Linghai City's ripple et al. is once by adopting
With a strain particularly, the lactobacillus rhamnosus ATCC53103 of lactose can not be utilized to ferment, prepare and can preserve by room temperature
Fermentation milk (CN 200710111236 B, the preparation method of a kind of fermentation milk keeping high viable count at normal temperatures) containing viable bacteria.
Although tradition probiotic fermentation beverage is all presented in milk product, but in recent years, vegetarian diet is at world's model
Become more and more popular in enclosing, add that a lot of countries and regions have the lactose intolerant patient of different proportion, development to plant without breast
Physical property probiotic fermentation beverage becomes new study hotspot.The plant materials such as fruit juice, bean sprout, Cortex cocois radicis are except itself is containing a lot of battalion
Supporting element, and do not contain outside breast anaphylactogen, its outward appearance and taste are also popular.Therefore, the probiotics fermention of exploitation room temperature viable bacteria is planted
Thing beverage, creates the novel fermentation beverage of the health care integrating the nutritive value of fruit and vegerable and probiotic bacteria, is possible not only to
Improve the added value of processing of farm products, also enrich the kind of probiotic products, meet the development trend that food health is natural.But
When preparing vegetalitas fermented beverage, the technology inapplicable that Linghai City's ripple et al. provides, because this is the most just in the raw material of plant origin
Do not contain lactose, but based on fructose, glucose, sucrose, have some oligosaccharide yet, so not utilizing lactose by selecting
It is infeasible that strain is acidified after controlling during plant origin drink fermented.
Having research to think, the shortage of certain nutrient or the accumulation (such as lactic acid) of certain specifically fermentation product all can suppress to refer to
The propagation of number phase cell, so that cell enters plateau.Hot, cold, osmotic pressure and redox stress the most all may result in
Bacterial reproduction enters plateau (Maria De Angelis, Marco Gobbetti.Environmental stress
responses in Lactobacillus:A review.Proteomics.2004(4):106-122)。
Probiotics fermention process produces lactic acid, and the accumulation of lactic acid causes pH to decline, and low pH also can promote bacterial reproduction to enter
To plateau, stop growing.In room temperature preserves the exploitation of viable bacteria fermentation beverage, this can cause two problems: 1. substrate nutrition
Time many, ferment if pH value the most enough makes antibacterial terminate it when entering plateau, and the unspent words of substrate nutrition,
So product can only cryopreservation, once transport or preserve temperature raise, thalline may proceed to utilize these nutrient substance to grow
Producing acid, pH value continues to reduce, and causes the change of local flavor and accelerates thalline decline；2., during substrate oligotrophy, thalline is bred on a small quantity
After i.e. because of undernutrition enter plateau, then proliferation of probiotics amount is too low, and the initial viable count causing product is the lowest, more difficult
With the viable count in the guarantee shelf-life.
Therefore, those skilled in the art is devoted to find a kind of balance, it is ensured that in sweat, thalline is fully bred
On the basis of so that it is when reaching plateau, carbon source exhausts, suppression be acidified thereafter, simultaneously thalline due to carbon hunger enter pressure stress
State, improves its stability, thus develop a kind of can room temperature preserve and have high-activity probiotics plant fermentation beverage and
Its preparation method, solves viable bacteria fermentation plant beverage and is acidified serious and viable bacteria decline the most afterwards, cause fermenting plant beverage
Can only preserve or the cryopreserved technical barrier of viable bacteria by room temperature after sterilizing.
Summary of the invention
Because viable bacteria fermentation beverage is acidified serious and that viable bacteria decline degree is high defect the most afterwards in prior art, this
Invent technical problem to be solved to be to provide and can preserve the long period in room temperature, and keep the plant of higher viable bacteria amount
Fermented beverage.
For achieving the above object, the invention provides a kind of probiotics fermention plant beverage, in the preferable enforcement of the present invention
In mode, the raw material of this beverage includes: vegetable raw material, multiplicaiton factor and probiotic bacteria, and wherein, vegetable raw material is entered by probiotic bacteria
Reaching, after row fermentation, the state that carbon source exhausts, enter pressure stress state, after suppression, the thalline of acidifying and this probiotic bacteria is dead.Its
In, vegetable raw material is the raw material from plant such as fruits and vegetables.
Further, the mass percent of this vegetable raw material is 10～20%.
Further, the mass percent of this multiplicaiton factor is 0.5～10%.
Preferably, above-mentioned vegetable raw material be fruit and vegerable concentrated pulp, fruit and vegerable concentrated juice, coconut powder, malt extract, bean sprout extract and
One or more in bean milk powder；Above-mentioned multiplicaiton factor be the one in yeast extract, tween, glucose, sucrose and oligosaccharide or
Multiple.
Preferably, one during above-mentioned oligosaccharide is the oligosaccharide such as oligomeric isomaltose, oligofructose and oligomeric xylose or
Several.
Further, the raw material of above-mentioned beverage also includes: one or more in sweeting agent, flavoring agent and stabilizer.
Preferably, sweeting agent is aspartame, acesulfame potassium (acesulfame potassium), cyclamate (Cyclohexylamino sodium sulfanilate), Flos Chrysanthemi
One or more in glucosides and Momordia grosvenori aglycone, its addition is 0.01-2g/L；Flavoring agent can be selected for various flavor essence, its
Addition is 0.01-1g/L；Stabilizer is the one in agar, pectin, gelatin, modified starch and sodium carboxymethyl cellulose or many
Kind, its addition is 0.1-4g/L.
Preferably, above-mentioned probiotic bacteria is probiotic bacteria mycopowder, and probiotic bacteria is Lactobacillus plantarum (Lactobacillus
Plantarum) LP-ONLLY, bacillus acidophilus (Lactobacillus acidophilus) LA11-ONLLY, Luo Yishi breast bar
Bacterium (Lactobacillus reuteri) LE16, lactobacillus casei (Lactobacillus casei) LC18, secondary cheese milk bar
Bacterium (Lactobacillus paracasei) LPC28, lactobacillus rhamnosus (lactobacillus rhamnosus) LR22, send out
Kefir milk bacillus (Lactobacillus fermentum) LF33, lactobacillus helveticus (Lactobacillus helveticus)
LH10, animal bifidobacteria (Bifidobacterium animalis) BA77, Bifidobacterium lactis (Bifidobacterium
Lactis) BI516, bifidobacterium breve (Bifidobacterium breve) BB8 and streptococcus thermophilus (Streptococcus
Thermophilus) strain in ST6 or many strains is compound.
Preferably, it is also possible to add antioxidant, such as the one or many in xanthone, SOD, tea polyphenols and astaxanthin
Kind.
The opposing party of the present invention provides the preparation method of a kind of above-mentioned probiotics fermention plant beverage, in the present invention relatively
In good embodiment, comprise the following steps:
1) weighing raw material, carry out homogenizing after stirring, sterilizing subsequently also cools down；
2) in step 1) obtain and the raw material after sterilizing adds probiotic bacteria ferment；
3) by step 2) in fermented product cooling, then fill, room temperature preserve.
Further, step 2) in the probiotic bacteria that adds be probiotic powder, the adding proportion of described probiotic powder is 2.0 ×
105CFU/g～1.0 × 108CFU/g。
Further, step 2) in fermentation when completing, the viable count of probiotic bacteria reaches 1.0 × 108CFU/g～3.0 ×
109CFU/g。
Further, step 2) in fermentation fermentation termination control at pH value to be 2.8～4.6.
Further, step 2) in the fermentation temperature of fermentation be 36～42 DEG C, fermentation time is 12～48 hours.
Preferably, in step 1) weigh raw material after and after stirring, then add antioxidant xanthone, SOD, tea polyphenols
And astaxanthin.
The present invention uses the probiotic strain of a strain or many plant heights stability as zymocyte, and formula for a product is by one or more
The component i.e. vegetable raw material composition in vegetalitas source, be equipped with the propagation such as yeast extract, tween, glucose, sucrose and oligosaccharide because of
Son, by controlling vegetable raw material and the adding proportion of multiplicaiton factor, when making fermentation reach terminal, fermentation substrate reaches nutrition consumption
Most carbon starvation, it is ensured that even if product is when room temperature preserves, thalline is also at semidormancy state, acidifying fermentation after suppression,
Keep product special flavour and viable bacteria stable.
Wherein, carbon hunger can cause cell growth energy to lack, and stimulates cell to express under such pressure and produces a large amount of tune
Knot and stress protein, cell now enters pressure stress state, and the toleration of pressure (such as acid, high temperature) all can to external world
Strengthen.
It is 2.0 × 10 for a strain of fermentation or the initial total addition level of many probiotics5CFU/g～1.0 × 108CFU/
G, when having fermented, number of live bacteria of probiotics is 1.0 × 108CFU/g～3.0 × 109CFU/g, at normal temperatures shelf life can reach 1～
12 months, in the shelf-life, product viable count was more than 1.0 × 106CFU/g。
The fermented beverage prepared according to the method for the invention has the advantage that
1. formula is pure plant origin, without breast anaphylactogen；
2. can preserve by room temperature, and have high-active bacteria stability, after product has fermented, number of live bacteria of probiotics reaches 1.0
×108CFU/g～3.0 × 109CFU/g, preserves 1～12 months at normal temperatures according to formula difference, and in the shelf-life, viable count is the lowest
In 1.0 × 106In CFU/g, and shelf-life, product pH value declines less than 0.5.
Hereinafter the technique effect of design, concrete steps and generation to the present invention is described further, with fully
Solve the purpose of the present invention, feature and effect.
Detailed description of the invention
Lactobacillus plantarum (Lactobacillus plantarum) LP-ONLLY in the present invention, deposit number is CGMCC
NO.1258；Bacillus acidophilus (Lactobacillus acidophilus) LA11-ONLLY, its deposit number is CGMCC
NO.2106；Lactobacillus reuteri (Lactobacillus reuteri) LE16, its deposit number is CGMCC NO.6405；On
State three bacterial strains in Chinese patent application, have disclosure.Lactobacillus casei (Lactobacillus in the present invention
Casei) LC18, deposit number is CNCM I-4458, is preserved in France's Culture Collection on March 28th, 2011；
Lactobacillus paracasei (Lactobacillus paracasei) LPC28, deposit number is CNCM I-4475, in April, 2011
Within 26th, it is preserved in France's Culture Collection；Lactobacillus rhamnosus (lactobacillus rhamnosus) LR22, protects
Hide numbered CNCM I-4474, be preserved in France's Culture Collection on April 26th, 2011；Lactobacillus fermenti
(Lactobacillus fermentum) LF33, deposit number was respectively CGMCC NO.6407, in preservation on July 31 in 2012
In China Committee for Culture Collection of Microorganisms's common micro-organisms center；Lactobacillus helveticus (Lactobacillus
Helveticus) LH10, deposit number is CGMCC NO.6404, is preserved in Chinese microorganism strain on July 31st, 2012 and protects
Hide administration committee's common micro-organisms center；Animal bifidobacteria (Bifidobacterium animalis) BA77, preservation is compiled
Number it is CGMCC NO.10757, is preserved in the common micro-life of China Committee for Culture Collection of Microorganisms on April 28th, 2015
Thing center；Bifidobacterium lactis (Bifidobacterium lactis) BI516, its deposit number is CGMCC NO.11959, in
On January 4th, 2016 is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center；Bifidobacterium breve
(Bifidobacterium breve) BB8, deposit number is CGMCC NO.6402, is preserved in China on July 31st, 2012
Microbiological Culture Collection administration committee common micro-organisms center；Streptococcus thermophilus (Streptococcus thermophilus)
ST6, deposit number is CGMCC NO.10755, is preserved in Chinese microorganism strain preservation conservator on April 28th, 2015
Can common micro-organisms center.
The room temperature of conventional meaning in room temperature in the present invention, i.e. this area, does not i.e. control at storage, transport, sales section
Temperature conditions.When experiment, this area is typically using 25 DEG C as room temperature.
In the present invention, the probiotic bacteria of high stability refer to bacterial strain viable count after high density fermentation, lyophilizing can reach 1.0 ×
1011CFU/g, and room temperature preservation its viable count drop in 12 months is less than an order of magnitude.
The preparation of embodiment 1 Lactobacillus plantarum fermentation bean sprout extract viable bacteria beverage and normal temperature storage experiment thereof
Raw material composition (percentage by weight) is: Semen Glycines Germinatus extract 15%, glucose 0.5%, yeast extract 0.2%, gelatin
0.2%, tween 0.1%, stevioside 0.002%, surplus is water, weighs appropriate above component in proportion, stirs, homogenizing
After in 121 DEG C of sterilizing 15min, stand-by after being cooled to 37 DEG C.
Lactobacillus plantarum LP-ONLLY, makes Lactobacillus plantarum LP-ONLLY bacterium after fermented amplification, centrifugal, lyophilization
Powder.Being suitable for Lactobacillus plantarum LP-ONLLY mycopowder prepared by fermented beverage, viable count must be more than 1.0 × 1011CFU/g。
By 1.0 × 106The formula that the inoculum concentration of CFU/g is aseptically to be fermented after cooling adds plant breast bar
Bacterium LP-ONLLY mycopowder, 37 DEG C ferment 16 hours, to about pH4.6, are cooled to 25 DEG C.By the aseptic filling of fermented beverage after cooling
It is filled to packing container, is positioned under room temperature preservation.
This fermenting plant beverage, product, in the most light yellow, have a little thalline to suspend or precipitation, sweet mouthfeel, has solely
Special bean sprout fragrance, pH value is 4.62, wherein Lactobacillus plantarum viable bacteria content 1.16 × 109CFU/g.Carry out under the conditions of 25 DEG C
After preserving experiment 12 months, viable bacteria content is 1.2 × 107CFU/g, pH value is 4.21, and pH value only have dropped 0.41.25 DEG C of conditions
The lower preservation viable count of 12 months and pH value situation of change are shown in Table 1.
Table 1 Lactobacillus plantarum fermentation bean sprout extract viable bacteria beverage normal temperature storage stability
The preparation of embodiment 2 three strain lactobacillus composite fermentation malt extract viable bacteria beverage and normal temperature storage experiment thereof
Raw material composition (percentage by weight) is: malt extract 10%, Semen Glycines Germinatus extract 5%, oligomeric isomaltose 5%, agar
0.4%, yeast extract 0.2%, tween 0.1%, Momordia grosvenori aglycone 0.002%, surplus is water, weighs appropriate above component in proportion,
Stir, in 121 DEG C of sterilizing 15min after homogenizing, stand-by after being cooled to 37 DEG C；
Three strain lactobacilluss: Lactobacillus plantarum LP-ONLLY, bacillus acidophilus LA11-ONLLY and lactobacillus casei LC18, point
Viable bacteria powder is made after the most fermented amplification, centrifugal, lyophilization.It is suitable for probiotics viable bacteria powder prepared by fermented beverage, viable count
Must be more than 1.0 × 1011CFU/g。
Respectively by 1.0 × 106The formula that the addition of CFU/g is to be fermented after cooling adds three kinds of mycopowder, always inoculates
Amount is 3.0 × 106CFU/g, 37 DEG C fermentation 12 hours to about pH4.0, be cooled to 25 DEG C.By the fermented beverage fill after cooling
To packing container, it is positioned under room temperature preservation.
This fermenting plant beverage, product, in the most light yellow, has a little thalline to suspend or precipitation, and mouthfeel is the sourest, has solely
Special wheat fragrance and bean sprout fragrance, pH value is 4.01, wherein total viable bacteria content 2.85 × 109CFU/g.Carry out under the conditions of 25 DEG C
After preserving experiment 12 months, viable bacteria content is 1.91 × 107CFU/g, pH value is 3.80, and pH value only have dropped 0.21.25 DEG C of bars
The viable count and the pH value situation of change that preserve 12 months under part are shown in Table 2.
Table 2 three strain lactobacillus composite fermentation malt extract viable bacteria beverage normal temperature storage stability
The preparation of embodiment 3 five probiotics composite fermentation fruit and vegetable juice viable bacteria beverage and normal temperature storage experiment thereof
Raw material composition (percentage by weight) is: Radix Dauci Sativae concentrated pulp 7%, Fructus Fragariae Ananssae concentrated pulp 5%, AJC 2%, sugarcane
Sugar 1%, sodium carboxymethyl cellulose 0.1%, Momordia grosvenori aglycone 0.002%, surplus is water, weighs appropriate above component in proportion, stirs
Mix uniformly, in 121 DEG C of sterilizing 15min after homogenizing, stand-by after being cooled to 37 DEG C.
Five probiotics: Lactobacillus plantarum LP-ONLLY, Lactobacillus fermenti LF33, Lactobacillus paracasei LPC28, Switzerland's breast
Bacillus LH10, Bifidobacterium lactis BI516, make viable bacteria powder after the most fermented amplification, centrifugal, lyophilization.It is suitable for fermentation drink
The probiotics viable bacteria powder of material preparation, viable count must be more than 1.0 × 1011CFU/g。
By 2.0 × 106The formula that the inoculum concentration of CFU/g is to be fermented after cooling is separately added into five kinds of probiotics viable bacterias
Powder, total inoculum concentration is 1.0 × 107CFU/g, 37 DEG C fermentation 36 hours to about pH2.8, be cooled to 25 DEG C.By sending out after cooling
Ferment beverage filling, to packing container, is positioned under room temperature preservation.
This fermented fruits and vegetables juice viable bacteria beverage, product is Radix Dauci Sativae yellow, has fruit-vegetable fibre and thalline to suspend or precipitation, mouthfeel
Sour-sweet, there is unique fruit and vegerable fragrance, pH value is 2.80, wherein Lactobacillus plantarum viable bacteria content 2.25 × 108CFU/g.At 25 DEG C of bars
After carrying out under part preserving experiment 1 month, viable bacteria content is 1.53 × 106CFU/g, pH value is 2.72, and pH value only have dropped 0.08.
The viable count and the pH value situation of change that preserve 1 month under the conditions of 25 DEG C are shown in Table 3.
Table 3 five probiotics compound fruit and vegetable juice viable bacteria beverage normal temperature storage stability
Owing to containing fruit juice constituents in the vegetable raw material of employing in the present embodiment, its pH value is compared to other vegetalitas
Raw material is lower, and therefore, the viable bacteria content after fermentation also can be raw-material compared with other plant lower.In the present embodiment, to produce
The final viable bacteria content of product is 1.0 × 106CFU/g as judging the standard of shelf-life, product when 25 DEG C of condition storage one month,
Can keep viable bacteria content is 1.53 × 106CFU/g。
The product normal temperature storage of the present embodiment one month, its viable bacteria stability and viable bacteria content, still significantly more than on market
The viable bacteria stability that reaches under refrigerated conditions of equivalents and viable bacteria content.
The preparation of 4 liang of probiotics composite fermentation vegetable protein viable bacteria beverages of embodiment and normal temperature storage experiment thereof
Raw material composition (percentage by weight) is: bean milk powder 10%, malt extract 5%, glucose 6%, yeast extract 0.2%, carboxylic first
Base sodium cellulosate 0.1%, surplus is water, weighs appropriate above component in proportion, stirs, in 121 DEG C of sterilizings after homogenizing
15min, stand-by after being cooled to 37 DEG C；
Two probiotics: Lactobacillus plantarum LP-ONLLY and streptococcus thermophilus ST6, respectively fermented amplification, centrifugal, freezing
Make Lactobacillus plantarum LP-ONLLY mycopowder after drying.Being suitable for probiotics viable bacteria powder prepared by fermented beverage, viable count must be more than
1.0×1011CFU/g。
Respectively by 1.0 × 106The formula that the inoculum concentration of CFU/ml is to be fermented after cooling adds two kinds of mycopowder, always inoculates
Amount is 2.0 × 106CFU/ml, 37 DEG C fermentation 18 hours to about pH4.4, be cooled to 25 DEG C.Fermented beverage after cooling is filled
It is filled to packing container, is positioned under room temperature preservation.
This fermented vegetable protein beverage, product is in the most light yellow, and smooth in taste, pH value is 4.41, and wherein viable bacteria contains
Amount 1.58 × 109CFU/g.After carrying out preserving experiment 3 months under the conditions of 25 DEG C, viable bacteria content is 2.6 × 107CFU/g, pH value
Being 4.05, pH value only have dropped 0.36.The viable count and the pH value situation of change that preserve 3 months under the conditions of 25 DEG C are shown in Table 4.
4 liang of probiotics composite fermentation vegetable protein viable bacteria beverage normal temperature storage stability of table
In the present embodiment, owing to the vegetable raw material used is vegetable protein, i.e. bean milk powder, owing to protein-based beverage is deposited
The time that puts its albumen oversize meeting oxidation deterioration itself, therefore the shelf-life can not be longer.It can be seen that at 25 DEG C from the present embodiment
Under the conditions of carry out preserve experiment 3 months after, viable bacteria content is the highest.
The preparation of embodiment 5 eight probiotics composite fermentation coconut powder viable bacteria beverage and normal temperature storage experiment thereof
Raw material composition (percentage by weight) is: coconut powder 15%, sucrose 6%, malt extract 3%, oligomeric isomaltose 2%, ferment
Female cream 0.2%, agar 0.1%, surplus is water, weighs appropriate above component in proportion, stirs, go out in 121 DEG C after homogenizing
Bacterium 15min, stand-by after being cooled to 37 DEG C；
Eight probiotics: Lactobacillus plantarum LP-ONLLY, Lactobacillus fermenti LF33, bacillus acidophilus LA11-ONLLY, sieve
Yi Shi lactobacillus LE16, lactobacillus helveticus LH10, animal bifidobacteria BA77, bifidobacterium breve BB8 and streptococcus thermophilus ST6,
Lactobacillus plantarum LP-ONLLY mycopowder is made after the most fermented amplification, centrifugal, lyophilization.It is suitable for benefit prepared by fermented beverage
Raw bacterium viable bacteria powder, viable count must be more than 1.0 × 1011CFU/g。
Respectively by 1.0 × 106The formula that the inoculum concentration of CFU/ml is to be fermented after cooling adds two kinds of mycopowder, always inoculates
Amount is 8.0 × 106CFU/ml, 37 DEG C of fermentations are cooled to 25 DEG C to after pH4.2 in 48 hours.By the fermented beverage fill after cooling
To packing container, it is positioned under room temperature preservation.
This fermentation coconut powder beverage, product in the most faint yellow, smooth in taste, have coconut palm fragrance, pH value is 4.20, wherein
Viable bacteria content 1.06 × 109CFU/g.After carrying out preserving experiment 3 months under the conditions of 25 DEG C, viable bacteria content is 3.8 × 106CFU/
G, pH value is 3.80, and pH value only have dropped 0.40.The viable count and the pH value situation of change that preserve 3 months under the conditions of 25 DEG C are shown in Table 5.
5 liang of probiotics composite fermentation vegetable protein viable bacteria beverage normal temperature storage stability of table
The preparation of embodiment 6 three strain lactobacillus composite fermentation malt extract viable bacteria beverage
Raw material composition (percentage by weight) is: malt extract 10%, Semen Glycines Germinatus extract 5%, oligomeric isomaltose 5%, agar
0.4%, yeast extract 0.2%, tween 0.1%, Momordia grosvenori aglycone 0.002%, surplus is water.Weigh appropriate above component in proportion,
Stir.Afterwards, then add xanthone 0.001%, SOD superoxide dismutase 10000U, tea polyphenols 0.01% and shrimp
Blue or green element 0.1%, after being again stirring for uniformly, carries out homogenizing, and in 121 DEG C of sterilizing 15min, stand-by after being cooled to 37 DEG C；
Three strain lactobacilluss: Lactobacillus plantarum LP-ONLLY, bacillus acidophilus LA11-ONLLY and lactobacillus casei LC18, point
Viable bacteria powder is made after the most fermented amplification, centrifugal, lyophilization.It is suitable for probiotics viable bacteria powder prepared by fermented beverage, viable count
Must be more than 1.0 × 1011CFU/g。
Respectively by 1.0 × 106The formula that the addition of CFU/g is to be fermented after cooling adds three kinds of mycopowder, always inoculates
Amount is 3.0 × 106CFU/g, 37 DEG C fermentation 12 hours to about pH4.0, be cooled to 25 DEG C.By the fermented beverage fill after cooling
To packing container, it is positioned under room temperature preservation.
This fermenting plant beverage, product, in the most light yellow, has a little thalline to suspend or precipitation, and mouthfeel is the sourest, has solely
Special wheat fragrance and bean sprout fragrance, pH value is 4.03, wherein total viable bacteria content 2.93 × 109CFU/g.Carry out under the conditions of 25 DEG C
After preserving experiment 12 months, viable bacteria content is 1.37 × 107CFU/g, pH value is 3.79.
Wherein, acquisition can directly be bought by xanthone, it is also possible to prepare from mangosteen skin.If from mangosteen skin
Preparation, then add water mangosteen skin and smash, then by the method for low temperature distillation, it is thus achieved that distillate, by this distillate lyophilization,
Can obtain containing xanthone powder.Should the addition containing xanthone powder be 0.01-0.1%.
The product of the present embodiment owing to the addition of multiple antioxidant, i.e. xanthone, SOD, tea polyphenols and astaxanthin,
Therefore, in addition to the health care of probiotics fermented beverage, also there is antioxidation and antifatigue effect.Further, interpolation is anti-
Oxidizing component such as SOD etc., can promote that thalline ferments, produce preferable synergism.
Comparative example
Commercially available lactic acid bacteria beverage, its shelf-life (4～10 DEG C) under refrigerated conditions is 28 days.Its raw material consists of: defat
Milk powder, glucose, white sugar, pectin, sodium citrate, it is supplemented to 100% with water.This beverage uses a strain bacterium to ferment: cheese milk
Bacillus.
The product of fresh production, after testing, viable bacteria content is 2.0 × 108CFU/g, pH value is 4.48.Under the conditions of 25 DEG C
After carrying out preserving one month, pH reduces to 3.52, declines 0.96, and after product, acidifying is serious, and local flavor changes；20 are preserved under the conditions of 25 DEG C
After it, viable bacteria content reduces to 8.0 × 105CFU/g, after preserving 30 days, viable count is only 9.2 × 104CFU/g。
Viable count and pH value situation of change after preserving 30 days under the conditions of 25 DEG C are shown in Table 6.
Table 6 commercially available cold chain lactobacillus casei fermented beverage 25 DEG C preserves experiment
As can be seen here, probiotics fermented beverage of the prior art, owing to proportioning raw materials not being controlled, therefore send out
The state that carbon source exhausts can not be reached, it is impossible to cause the pressure stress state of bacterial strain, therefore, serious rear acid can be produced after ferment
Change, and, after room temperature preserves, the dead degree of bacterial strain is higher.
The preferred embodiment of the present invention described in detail above.Should be appreciated that the ordinary skill of this area is without wound
The property made work just can make many modifications and variations according to the design of the present invention.Therefore, all technical staff in the art
The most on the basis of existing technology by the available technology of logical analysis, reasoning, or a limited experiment
Scheme, all should be in the protection domain being defined in the patent claims.
Claims (10)
1. a probiotics fermention plant beverage, it is characterised in that the raw material of described beverage includes: vegetable raw material, propagation because of
Son and probiotic bacteria, wherein, described probiotic bacteria reaches carbon source after fermenting described vegetable raw material and exhausts, and entering pressure stress
State, after suppression, the thalline of acidifying and described probiotic bacteria is dead.
2. a probiotics fermention plant beverage as claimed in claim 1, it is characterised in that the quality of described vegetable raw material
Percentage ratio is 10～20%.
3. a probiotics fermention plant beverage as claimed in claim 1, it is characterised in that the quality hundred of described multiplicaiton factor
Proportion by subtraction is 0.5～10%.
4. a probiotics fermention plant beverage as claimed in claim 1, it is characterised in that described vegetable raw material is fruit and vegerable
One or more in concentrated pulp, fruit and vegerable concentrated juice, coconut powder, malt extract, bean sprout extract and bean milk powder；Described multiplicaiton factor is
One or more in yeast extract, tween, glucose, sucrose and oligosaccharide.
5. a probiotics fermention plant beverage as claimed in claim 1, it is characterised in that the raw material of described beverage also wraps
Include: one or more in sweeting agent, flavoring agent and stabilizer.
6. a probiotics fermention plant beverage as claimed in claim 1, it is characterised in that described probiotic bacteria is plant breast bar
Bacterium (Lactobacillus plantarum) LP-ONLLY, bacillus acidophilus (Lactobacillus acidophilus)
LA11-ONLLY, Lactobacillus reuteri (Lactobacillus reuteri) LE16, lactobacillus casei (Lactobacillus
Casei) LC18, Lactobacillus paracasei (Lactobacillus paracasei) LPC28, lactobacillus rhamnosus
(lactobacillus rhamnosus) LR22, Lactobacillus fermenti (Lactobacillus fermentum) LF33, Switzerland's breast
Bacillus (Lactobacillus helveticus) LH10, animal bifidobacteria (Bifidobacterium animalis)
BA77, Bifidobacterium lactis (Bifidobacterium lactis) BI516, bifidobacterium breve (Bifidobacterium
Breve) strain in BB8 and streptococcus thermophilus (Streptococcus thermophilus) ST6 or many strains is compound.
7. the preparation method of the probiotics fermention plant beverage as described in claim 1-6, it is characterised in that include following
Step:
1) weighing raw material, carry out homogenizing after stirring, sterilizing subsequently also cools down；
2) in step 1) obtain and the raw material after sterilizing adds probiotic bacteria ferment；
3) by step 2) in fermented product cooling, then fill, room temperature preserve.
8. a preparation method as claimed in claim 7, it is characterised in that step 2) the middle probiotic bacteria mycopowder added, described
The adding proportion of probiotic bacteria mycopowder is 2.0 × 105CFU/g～1.0 × 108CFU/g。
9. a preparation method as claimed in claim 7, it is characterised in that step 2) described in when having fermented, described benefit
The viable count of raw bacterium reaches 1.0 × 108CFU/g～3.0 × 109CFU/g。
10. a preparation method as claimed in claim 7, it is characterised in that step 2) in the fermentation termination of described fermentation
Controlling at pH value is 2.8～4.6, and fermentation temperature is 36～42 DEG C, and fermentation time is 12～48 hours.
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| CN111213715A (en) * | 2019-10-19 | 2020-06-02 | 杭州娃哈哈科技有限公司 | Preparation method of long shelf life brown viable bacteria type fermented milk and fermented milk |
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