CN107259264A - A kind of live lactobacillus sp beverage and preparation method thereof - Google Patents
A kind of live lactobacillus sp beverage and preparation method thereof Download PDFInfo
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- CN107259264A CN107259264A CN201710451101.4A CN201710451101A CN107259264A CN 107259264 A CN107259264 A CN 107259264A CN 201710451101 A CN201710451101 A CN 201710451101A CN 107259264 A CN107259264 A CN 107259264A
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- lactic acid
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- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000013361 beverage Nutrition 0.000 title claims abstract description 19
- 229940035901 lactobacillus sp Drugs 0.000 title claims abstract description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 61
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims abstract description 38
- 235000003097 Artemisia absinthium Nutrition 0.000 claims abstract description 38
- 240000001851 Artemisia dracunculus Species 0.000 claims abstract description 38
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims abstract description 38
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 38
- 241000894006 Bacteria Species 0.000 claims abstract description 38
- 239000001138 artemisia absinthium Substances 0.000 claims abstract description 38
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims abstract description 38
- 239000004310 lactic acid Substances 0.000 claims abstract description 30
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 239000012141 concentrate Substances 0.000 claims abstract description 15
- 239000011159 matrix material Substances 0.000 claims abstract description 11
- 238000011049 filling Methods 0.000 claims abstract description 6
- 239000012530 fluid Substances 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 18
- 238000000855 fermentation Methods 0.000 claims description 17
- 230000004151 fermentation Effects 0.000 claims description 17
- 238000000746 purification Methods 0.000 claims description 10
- 238000000926 separation method Methods 0.000 claims description 10
- 230000000694 effects Effects 0.000 claims description 8
- 241000186660 Lactobacillus Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 229940039696 lactobacillus Drugs 0.000 claims description 5
- 235000013379 molasses Nutrition 0.000 claims description 5
- 238000009928 pasteurization Methods 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000000725 suspension Substances 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- 235000013351 cheese Nutrition 0.000 claims 1
- 238000007689 inspection Methods 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 238000009395 breeding Methods 0.000 abstract description 2
- 230000001488 breeding effect Effects 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 230000008855 peristalsis Effects 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract 1
- 235000013619 trace mineral Nutrition 0.000 abstract 1
- 239000011573 trace mineral Substances 0.000 abstract 1
- 244000199866 Lactobacillus casei Species 0.000 description 13
- 235000013958 Lactobacillus casei Nutrition 0.000 description 12
- 229940017800 lactobacillus casei Drugs 0.000 description 12
- 239000000047 product Substances 0.000 description 6
- 230000006870 function Effects 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 239000006041 probiotic Substances 0.000 description 4
- 235000018291 probiotics Nutrition 0.000 description 4
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000194020 Streptococcus thermophilus Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013406 prebiotics Nutrition 0.000 description 3
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 2
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000003613 bile acid Substances 0.000 description 2
- 229940074360 caffeic acid Drugs 0.000 description 2
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- 235000012000 cholesterol Nutrition 0.000 description 2
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000010894 Artemisia argyi Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 241000186604 Lactobacillus reuteri Species 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 235000020167 acidified milk Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 244000030166 artemisia Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000032823 cell division Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000008260 defense mechanism Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000003871 intestinal function Effects 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 229940001882 lactobacillus reuteri Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000001404 mediated effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 235000021489 probiotic drink Nutrition 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000004614 tumor growth Effects 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of active lactic acid bacteria drink, it is characterised in that including following components：2 5wt% of sugar, the 4wt% of edible salt 2, the wt% of wormwood liquid 0.5 1, the 95wt% of water 90, the CFU/mL of biodiasmin 45 hundred million.The invention also discloses a kind of preparation method of live lactobacillus sp beverage, including matrix, sterilization are prepared, active lactic acid bacterium concentrate is added according to quantity, is stirred, the step such as filling.Active lactic acid bacteria drink is without other additives such as preservatives in the present invention, and the brown sugar or brown sugar contained, containing multivitamin and trace element, drinks the beverage and is conducive to health.Lactic acid bacteria in the present invention enters after enteron aisle by being metabolized generation lactic acid, can suppress the growth and breeding of harmful bacteria, maintains the interior ecological balance and the normal function of enteron aisle, moreover it is possible to stimulate intestines peristalsis, relax bowel.And the lactobacillus-fermented in the present invention ferments at normal temperatures, without heating, production is simple, and production cost is low.
Description
Technical field
The invention belongs to beverage/food technical field, and in particular to a kind of live lactobacillus sp beverage and preparation method thereof.
Background technology
Biodiasmin drink is a kind of fermenting beverage containing active probiotic, and it can not only alleviate lactose intolerance
Disease, also containing small molecular protein and polypeptide through fully degrading, can promote the digestion and absorption of lactoprotein.Meanwhile, probiotics
Whole gut function such product is gradually received the approval and welcome of consumer.
It can not ignore, in active probiotic drink, the type and quantity of probiotics can significantly affect the prebiotic of drink
Function and health-care effect.Most lactic acid bacteria, streptococcus thermophilus, bulgarian milk bar as used in ordinary lactic acid bacteria beverage, Yoghourt
When bacterium etc. is by human body alimentary canal, stomach juice-resistant and bile, liquid destruction is not digested largely, and its survival rate only has 0.01-
0.065%.
Lactobacillus casei is resistant to the defense mechanism of organism, including in oral cavity as one kind of probiotics
Bile acid of low pH value and small intestine etc. in enzyme, gastric juice.So Lactobacillus casei enter human body after can in enteron aisle large number of viable,
Play regulation intestinal flora balance, promote the effects such as human consumption's absorption.Meanwhile, Lactobacillus casei has efficient hypotensive, drop
Cholesterol, promotes cell division, produces antibody mediated immunity, enhancing human immunity and the function such as pre- anti-cancer and suppression tumour growth.
With the enhancing of people's health care consciousness, research to Lactobacillus casei and there is important meaning with its development functionality dairy products
Justice.
《A kind of preparation method of active lactic acid bacteria drink》(publication number：CN1899053A in), used at 35~38 DEG C
L. casei casei individually ferments 60~120 hours, and fermentation time and life cycle of the product are long, are unfavorable for actual life
Production；Mixed at 42~45 DEG C using streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and lactobacillus reuteri
Fermentation, Lactobacillus casei can not occupy fermentation advantage, stomach juice-resistant, bile acid and the salt resistance ability of the strain such as above-mentioned streptococcus thermophilus
Weaker than Lactobacillus casei, therefore the prebiotic function of finished product can also weaken.
《Active lactic acid bacteria drink and preparation method thereof》(publication number：CN1357269A in), in beverage products contain by
The purpose of acid adjustment exists during the mix acid liquor that citric acid, tartaric acid and alimentary acetic acid are constituted according to a certain percentage, product configuration
In the deficiency for making up acidity in acidified milk, this certainly will also influence whether the number of viable of Lactobacillus casei and newborn egg in fermentation base-material
White abundant degraded, can also eventually affect the prebiotic function and health-care efficacy of beverage products.
The content of the invention
In order to solve the above problems, the present invention provides a kind of active lactic acid bacteria drink, including following components：Sugared 2-5wt%,
Edible salt 1-2wt%, wormwood liquid 0.5-1 wt%, water 90-95wt%, the CFU/mL of biodiasmin 4-5 hundred million.
Preferably, the sugar is the one or more in brown sugar, brown sugar, xylitol.
Preferably, the biodiasmin is Lactobacillus casei.
A kind of preparation method of live lactobacillus sp beverage, comprises the following steps：
（1）Prepare matrix：By weight sugar, edible salt, wormwood liquid, water is added, stir；
（2）Sterilization：Using flash pasteurization, to above-mentioned matrix sterilization processing；Room temperature is cooled to after sterilization；
（3）Active lactic acid bacterium concentrate is added according to quantity；
（4）Stir, it is filling；
（5）Sealing preserve.
Preferably, the preparation method of the wormwood liquid is：Natural environment gathers wormwood, after cleaning, and crushes, by wormwood and water
Weight compare 1：10 addition water stir, and filter to get filtrate as wormwood liquid.
Preferably, the preparation method of the active lactic acid bacterium concentrate is as follows：
（1）It is prepared by zymotic fluid：Molasses, edible salt, wormwood liquid, water are by weight 8-10：2-4：25-30, is stirred and evenly mixed；
（2）Inoculation：The filter residue that wormwood in step 5 is filtered, is inoculated in zymotic fluid, the weight of filter residue and zymotic fluid by a certain percentage
Amount is than being 1-2：50-60；
（3）Fermentation：Temperature is controlled in 37 ± 2 degree or so, ferment at constant temperature；
（4）Detection：Ferment after a period of time, detect PH, the lactic bacteria activity figureofmerit of zymotic fluid, after index is up to standard, terminate hair
Ferment；Otherwise continue to ferment；
（5）Separation, purification, concentration：Terminate lactobacillus suspension separation, the purification obtained after fermentation, and concentrate, make biodiasmin
Amount reaches 1,000,000,000 more than CFU/mL.
Preferably, the step（5）Middle Testing index is：More than the CFU/mL of active lactic acid bacterium amount 200,000,000, pH value is below 3.8.
Beneficial effects of the present invention：
（1）The present invention is without other additives such as preservatives, and the brown sugar or brown sugar contained contains multivitamin and micro member
Element, drinks the beverage and is conducive to health.
（2）Lactobacillus casei in the present invention enters after enteron aisle by being metabolized generation lactic acid, can suppress the life of harmful bacteria
Long and breeding, maintains the interior ecological balance and the normal function of enteron aisle, moreover it is possible to stimulate intestines peristalsis, increases excrement water content, ease constipation
Defaecation, and it also has notable therapeutic effect to ulcer, diarrhea, diarrhoea, constipation, its action temperature and nature.
（3）The present invention also can select xylitol, so that diabetes patient can also drink.
（4）Lactobacillus-fermented in the present invention ferments at normal temperatures, and production is simple, and production cost is low.
（5）Wormwood liquid contains the materials such as caffeic acid, coffee Pingning acid, and the composition such as caffeic acid can be such that internal carbohydrate divides completely
Solution, prevents and suppresses the generation of cholesterol etc., promotes the lipids metabolism of blood and liver, so as to reach the effect of fat-reducing
Really.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described, and specific embodiment is as follows：
Embodiment 1
The present invention provides a kind of active lactic acid bacteria drink, including following components：Brown sugar 2wt%, brown sugar 1wt%, edible salt 2wt%, Chinese mugwort
The careless wt% of liquid 0.5, water 90wt%, the CFU/mL of Lactobacillus casei 400,000,000.
A kind of preparation method of live lactobacillus sp beverage, comprises the following steps：
（1）Prepare matrix：By weight sugar, edible salt and water is added, stir；
（2）Sterilization：Using flash pasteurization, to above-mentioned matrix sterilization processing；Room temperature is cooled to after sterilization；
（3）Active lactic acid bacterium concentrate is added according to quantity；
（4）Stir, it is filling；
（5）Sealing preserve.
The preparation method of the wormwood liquid is：Natural environment gathers wormwood, after cleaning, and crushes, by wormwood and the weight of water
Than 1：10 addition water stir, and filter to get filtrate as wormwood liquid.
The preparation method of the active lactic acid bacterium concentrate is as follows：
（1）It is prepared by zymotic fluid：Molasses, edible salt, wormwood liquid, water are by weight 8：2：25, stir and evenly mix；
（2）Inoculation：The filter residue that wormwood in step 5 is filtered, is inoculated in zymotic fluid, the weight of filter residue and zymotic fluid by a certain percentage
Amount is than being 1：50；
（3）Fermentation：Temperature is controlled in 37 ± 2 degree or so, ferment at constant temperature；
（4）Detection：Ferment after a period of time, PH, the lactic bacteria activity figureofmerit of zymotic fluid are detected, when active lactic acid bacterium amount 200,000,000
More than CFU/mL, when pH value is below 3.8, terminates fermentation；Otherwise continue to ferment；
（5）Separation, purification, concentration：Terminate lactobacillus suspension separation, the purification obtained after fermentation, and concentrate, make biodiasmin
Amount reaches 1,000,000,000 more than CFU/mL.
Embodiment 2
The present invention provides a kind of active lactic acid bacteria drink, including following components：Xylitol 3wt%, edible salt 3wt%, wormwood liquid 0.8
Wt%, water 95wt%, the CFU/mL of Lactobacillus casei 500,000,000.
A kind of preparation method of live lactobacillus sp beverage, comprises the following steps：
（1）Prepare matrix：By weight sugar, edible salt, wormwood liquid and water is added, stir；
（2）Sterilization：Using flash pasteurization, to above-mentioned matrix sterilization processing；Room temperature is cooled to after sterilization；
（3）Active lactic acid bacterium concentrate is added according to quantity；
（4）Stir, it is filling；
（5）Sealing preserve.
The preparation method of the wormwood liquid is：Natural environment gathers wormwood, after cleaning, and crushes, by wormwood and the weight of water
Than 1：10 addition water stir, and filter to get filtrate as wormwood liquid.
The preparation method of the active lactic acid bacterium concentrate is as follows：
（1）It is prepared by zymotic fluid：Molasses, edible salt, wormwood liquid, water are by weight 9：3：30, stir and evenly mix；
（2）Inoculation：The filter residue that wormwood in step 5 is filtered, is inoculated in zymotic fluid, the weight of filter residue and zymotic fluid by a certain percentage
Amount is than being 2：60；
（3）Fermentation：Temperature is controlled in 37 ± 2 degree or so, ferment at constant temperature；
（4）Detection：Ferment after a period of time, PH, the lactic bacteria activity figureofmerit of zymotic fluid are detected, when active lactic acid bacterium amount 200,000,000
More than CFU/mL, when pH value is below 3.8, terminates fermentation；Otherwise continue to ferment；
（5）Separation, purification, concentration：Terminate lactobacillus suspension separation, the purification obtained after fermentation, and concentrate, make biodiasmin
Amount reaches 1,000,000,000 more than CFU/mL.
Embodiment 3
The present invention provides a kind of active lactic acid bacteria drink, including following components：Brown sugar 2wt%, the wt% of brown sugar 3, edible salt 4wt%,
The wt% of wormwood liquid 1, water 95wt%, the CFU/mL of Lactobacillus casei 500,000,000.
A kind of preparation method of live lactobacillus sp beverage, comprises the following steps：
（1）Prepare matrix：By weight sugar, edible salt and water is added, stir；
（2）Sterilization：Using flash pasteurization, to above-mentioned matrix sterilization processing；Room temperature is cooled to after sterilization；
（3）Active lactic acid bacterium concentrate is added according to quantity；
（4）Stir, it is filling；
（5）Sealing preserve.
The preparation method of the wormwood liquid is：Natural environment gathers wormwood, after cleaning, and crushes, by wormwood and the weight of water
Than 1：10 addition water stir, and filter to get filtrate as wormwood liquid.
The preparation method of the active lactic acid bacterium concentrate is as follows：
（1）It is prepared by zymotic fluid：Molasses, edible salt, wormwood liquid, water are by weight 10：4：30, stir and evenly mix；
（2）Inoculation：The filter residue that wormwood in step 5 is filtered, is inoculated in zymotic fluid, the weight of filter residue and zymotic fluid by a certain percentage
Amount is than being 1：60；
（3）Fermentation：Temperature is controlled in 37 ± 2 degree or so, ferment at constant temperature；
（4）Detection：Ferment after a period of time, PH, the lactic bacteria activity figureofmerit of zymotic fluid are detected, when active lactic acid bacterium amount 200,000,000
More than CFU/mL, when pH value is below 3.8, terminates fermentation；Otherwise continue to ferment；
（5）Separation, purification, concentration：Terminate lactobacillus suspension separation, the purification obtained after fermentation, and concentrate, make biodiasmin
Amount reaches 1,000,000,000 more than CFU/mL.
Obviously, embodiment described above is only a part of embodiment of the present invention, rather than whole embodiments.It is based on
Embodiment in the present invention, it is every other that those of ordinary skill in the art are obtained under the premise of creative work is not made
Embodiment, belongs to the scope of protection of the invention.
Claims (7)
1. a kind of active lactic acid bacteria drink, it is characterised in that including following components：Sugared 2-5wt%, edible salt 1-2wt%, water 90-
95wt%, wormwood liquid 0.5-1 wt%, the CFU/mL of biodiasmin 4-5 hundred million.
2. active lactic acid bacteria drink according to claim 1, it is characterised in that the sugar is in brown sugar, brown sugar, xylitol
One or more.
3. active lactic acid bacteria drink according to claim 1, it is characterised in that the biodiasmin is the newborn bar of cheese
Bacterium.
4. a kind of preparation method of live lactobacillus sp beverage, it is characterised in that comprise the following steps：
（1）Prepare matrix：By weight sugar, edible salt, wormwood liquid, water is added, stir；
（2）Sterilization：Using flash pasteurization, to above-mentioned matrix sterilization processing；Room temperature is cooled to after sterilization；
（3）Active lactic acid bacterium concentrate is added according to quantity；
（4）Stir, it is filling；
（5）Sealing preserve.
5. the preparation method of live lactobacillus sp beverage according to claim 4, it is characterised in that the preparation of the wormwood liquid
Method is：Natural environment gathers wormwood, after cleaning, and crushes, compares 1 by the weight of wormwood and water：10 addition water stir, and filter
It is wormwood liquid to obtain filtrate.
6. the preparation method of live lactobacillus sp beverage according to claim 5, it is characterised in that the biodiasmin is dense
The preparation method of contracting liquid is as follows：
（1）It is prepared by zymotic fluid：Molasses, edible salt, water are by weight 8-10：2-4：25-30, is stirred and evenly mixed；
（2）Inoculation：The filter residue that wormwood in step 5 is filtered, is inoculated in zymotic fluid, the weight of filter residue and zymotic fluid by a certain percentage
Amount is than being 1-2：50-60；
（3）Fermentation：Temperature is controlled in 37 ± 2 degree or so, ferment at constant temperature；
（4）Detection：Ferment after a period of time, detect PH, the lactic bacteria activity figureofmerit of zymotic fluid, after index is up to standard, terminate hair
Ferment；Otherwise continue to ferment；
（5）Separation, purification, concentration：Terminate lactobacillus suspension separation, the purification obtained after fermentation, and concentrate, make biodiasmin
Amount reaches 1,000,000,000 more than CFU/mL.
7. the preparation method of live lactobacillus sp beverage according to claim 5, it is characterised in that the step（5）Middle inspection
Surveying index is：More than the CFU/mL of active lactic acid bacterium amount 200,000,000, pH value is below 3.8.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845824A (en) * | 2019-04-15 | 2019-06-07 | 上海应用技术大学 | A kind of cheese's milk lid tea and preparation method thereof being conducive to enteron aisle environmental health |
| CN110037214A (en) * | 2019-04-24 | 2019-07-23 | 青岛瑞赛克生物科技有限公司 | A kind of sour milk beverage and preparation method thereof without cream and additive |
| CN111109408A (en) * | 2019-12-30 | 2020-05-08 | 郎溪松果生态农业有限公司 | Preparation method of digestion-aiding black tea beverage |
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| CN1270769A (en) * | 1999-04-21 | 2000-10-25 | 杨明巧 | Active bacterial beverage and its preparation |
| CN1399920A (en) * | 2002-08-28 | 2003-03-05 | 才玉山 | Lactic bacteria aloe juice health-care beverage |
| CN102007968A (en) * | 2010-12-27 | 2011-04-13 | 内蒙古伊利实业集团股份有限公司 | Lactobacillus casei-containing active lactobacillus beverage and preparation method thereof |
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| CN1270769A (en) * | 1999-04-21 | 2000-10-25 | 杨明巧 | Active bacterial beverage and its preparation |
| CN1399920A (en) * | 2002-08-28 | 2003-03-05 | 才玉山 | Lactic bacteria aloe juice health-care beverage |
| CN102007968A (en) * | 2010-12-27 | 2011-04-13 | 内蒙古伊利实业集团股份有限公司 | Lactobacillus casei-containing active lactobacillus beverage and preparation method thereof |
| CN103919219A (en) * | 2013-01-12 | 2014-07-16 | 肖金作 | Preparation method for artemisia argyi beverage |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109845824A (en) * | 2019-04-15 | 2019-06-07 | 上海应用技术大学 | A kind of cheese's milk lid tea and preparation method thereof being conducive to enteron aisle environmental health |
| CN110037214A (en) * | 2019-04-24 | 2019-07-23 | 青岛瑞赛克生物科技有限公司 | A kind of sour milk beverage and preparation method thereof without cream and additive |
| CN111109408A (en) * | 2019-12-30 | 2020-05-08 | 郎溪松果生态农业有限公司 | Preparation method of digestion-aiding black tea beverage |
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Application publication date: 20171020 |