CN107668725A - A kind of preparation method of probiotics ferment - Google Patents
A kind of preparation method of probiotics ferment Download PDFInfo
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- CN107668725A CN107668725A CN201710768123.3A CN201710768123A CN107668725A CN 107668725 A CN107668725 A CN 107668725A CN 201710768123 A CN201710768123 A CN 201710768123A CN 107668725 A CN107668725 A CN 107668725A
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- bifidobacterium
- ferment
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- cfu
- acetobacter
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- 239000006041 probiotic Substances 0.000 title claims abstract description 19
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000894006 Bacteria Species 0.000 claims abstract description 57
- 239000000203 mixture Substances 0.000 claims abstract description 44
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 40
- 238000000855 fermentation Methods 0.000 claims abstract description 37
- 230000004151 fermentation Effects 0.000 claims abstract description 36
- 241000589220 Acetobacter Species 0.000 claims abstract description 22
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 22
- 239000004310 lactic acid Substances 0.000 claims abstract description 20
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 20
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000012530 fluid Substances 0.000 claims abstract description 14
- 230000002779 inactivation Effects 0.000 claims abstract description 13
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 12
- 238000011282 treatment Methods 0.000 claims abstract description 8
- 238000012859 sterile filling Methods 0.000 claims abstract description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 32
- 235000021552 granulated sugar Nutrition 0.000 claims description 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 14
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 14
- 239000000706 filtrate Substances 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 11
- 239000002068 microbial inoculum Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000005418 vegetable material Substances 0.000 claims description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 3
- 241000193749 Bacillus coagulans Species 0.000 claims description 2
- 241000186018 Bifidobacterium adolescentis Species 0.000 claims description 2
- 241000186012 Bifidobacterium breve Species 0.000 claims description 2
- 241001608472 Bifidobacterium longum Species 0.000 claims description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 2
- 229940054340 bacillus coagulans Drugs 0.000 claims description 2
- 229940009291 bifidobacterium longum Drugs 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 6
- 239000004480 active ingredient Substances 0.000 abstract description 4
- 230000000968 intestinal effect Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 10
- 241000193830 Bacillus <bacterium> Species 0.000 description 8
- 235000013305 food Nutrition 0.000 description 6
- 241000227653 Lycopersicon Species 0.000 description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 240000007651 Rubus glaucus Species 0.000 description 2
- 235000011034 Rubus glaucus Nutrition 0.000 description 2
- 235000009122 Rubus idaeus Nutrition 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015816 nutrient absorption Nutrition 0.000 description 1
- 238000007747 plating Methods 0.000 description 1
- 235000013995 raspberry juice Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 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
- 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
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/513—Adolescentes
-
- 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
- A23V2400/533—Longum
Abstract
The present invention relates to a kind of preparation method of probiotics ferment, the preparation method is：By saccharomycete and acetobacter batch fermentation, the active ingredient in fruits and vegetables is discharged, and reduces the content of alcohol in zymotic fluid, then inactivation treatment is carried out by modern Zymolysis Equipment, carries out lactic acid bacteria and the sterile anaerobic fermentation of Bifidobacterium；Finally carry out sterile filling.This method retains traditional zymotic technique, improve brewing flow, make full use of modern process equipment, avoid and contain saccharomycete and acetobacter in final products, and the activity of lactic acid bacteria and Bifidobacterium is remained, intestinal beneficial flora is farthest remained, function composition of the present invention is unique, significant effect, it is the efficient brand-new technique for playing ferment beneficial function.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of preparation method of probiotics ferment.
Background technology
Ferment is for raw material, through containing particular organisms active component made from microbial fermentation with animal, plant, mushroom etc.
Product (T/CBFIA 08001-2016).Ferment can promote body defecation, help to establish the balance of gut flora, it contains
There are the compositions such as vitamin, amino acid, beta carotene, functional oligose, contribute to nutrient absorption, be the product of health industry.
The manufacturing process of ferment be usually using natural fruit and vegetables as raw material, through saccharomycete, Bacillus acidi lactici, acetobacter and its
The multistage fermented soy such as his probiotics forms.Because fermentation final products contain the residual of the aerobic beneficial bacterium such as saccharomycete and acetic acid bacteria
Stay, easily occur the danger of product aerogenesis and " fried bottle ", therefore final product can carry out bar killing inactivation treatment, make product most
It is in germ-free condition eventually.Although this method is widely used in food industry, be but unfavorable for intestinal beneficial bacterium in ferment product
Bacillus acidi lactici and the reservation of Bifidobacterium, while also reduce some active ingredients in ferment to a certain extent.Therefore, need
Want it is a kind of it is easy, efficiently, alcohol content is low in product and probiotics ferment preparation method without saccharomycete and acetobacter, this
Food processing field has great application prospect.
The content of the invention
The purpose of the present invention is the problem of presence for prior art, there is provided a kind of safe and efficient probiotics ferment
Preparation method.
The present invention discharges the active ingredient in fruits and vegetables first by saccharomycete and acetobacter batch fermentation, and
The content of alcohol in zymotic fluid is reduced, then inactivation treatment is carried out by modern Zymolysis Equipment, avoids final products from containing saccharomycete
With the beneficial bacterium such as acetobacter, under sterile conditions finally, the fermentation of Bacillus acidi lactici and Bifidobacterium is carried out, makes final production
Product contain the purpose of intestinal beneficial bacterium.
To achieve the above object, the present invention provides a kind of preparation method of probiotics ferment, comprises the following steps：
Step 1: it is 1 in mass ratio by the rotten fruit and vegetable materials of fresh nothing and white granulated sugar：0.2~0.4 is well mixed, obtains
Fruit and vegetable materials and white granulated sugar mixture, after thing to be mixed leaches juice, yeast agent, the yeast are accessed into said mixture
The access amount of microbial inoculum is 0.5~the 3 ‰ of above-mentioned fruit and vegetable materials and white granulated sugar total weight of the mixture, in unglazed, 28~30 DEG C of conditions
Lower fermentation, stir 1~3 time daily, continue 3~5 days, be left to ferment into zymotic fluid alcohol content as 3~6 °；
Step 2: acetobacter liquid spawn, acetobacter liquid bacteria are accessed in the zymotic fluid obtained to above-mentioned step 1
The access amount of kind is the 1~10% of above-mentioned fruit and vegetable materials and white granulated sugar total weight of the mixture, is issued in unglazed, 30~33 DEG C of conditions
Ferment, stir 1~3 time daily, alcohol content of fermenting into zymotic fluid is less than 1 °；
Step 3: the zymotic fluid that above-mentioned steps two obtain is carried out into 80 mesh is filtrated to get filtrate, filtrate is put into by steaming
The empty fermentation tank for eliminating bacterium of vapour carries out inactivation treatment, and inactivation temperature is 85~95 DEG C, and inactivation time is 20~50min, and filtrate is gone out
Live untill saccharomycete and acetobacter is not detected；
Step 4: by the temperature control in above-mentioned fermentation tank at 30~35 DEG C, aseptically, into the fermentation tank
Access lactic acid bacteria mix bacterium agent and Bifidobacterium mix bacterium agent, wherein lactic acid bacteria mix bacterium agent and Bifidobacterium mix bacterium agent connect
Enter amount is filtrate weight described in step 3 1~3 ‰, ferment at constant temperature culture 3~7 days, sterile filling, obtain probiotics ferment
Element.
The yeast agent accessed in the step 1 fermentation process is saccharomyces cerevisiae microbial inoculum, its viable count is more than 1 ×
1010cfu/g。
The acetobacter liquid spawn accessed in the step 2 fermentation process is that 1.01 liquid spawns, its viable count are made in Shanghai
More than 1 × 109cfu/g。
The lactic acid bacteria mix bacterium agent accessed in the step 4 fermentation process be lactobacillus bulgaricus, lactobacillus acidophilus and
Bacillus coagulans mix bacterium agent, its viable count are more than 1 × 1013cfu/g。
The Bifidobacterium mix bacterium agent accessed in the step 4 fermentation process be bifidobacterium adolescentis, bifidobacterium breve and
Bifidobacterium longum mix bacterium agent, its viable count are more than 1 × 1010cfu/g。
Content >=1 × 10 of lactic acid bacteria in the probiotics ferment of above-mentioned acquisition9Cfu/mL, content >=1 of Bifidobacterium ×
106Cfu/mL, saccharomycete and acetobacter are not detected.
Advantage of the present invention：
The preparation method of probiotics ferment provided by the invention, the burst size of active ingredient in fruits and vegetables can be effectively improved,
With alcohol content in zymotic fluid it is low, obtain product in without saccharomycete and acetobacter, Bacillus acidi lactici and Bifidobacterium be present
The advantages that intestinal beneficial bacterium.Function composition of the present invention is unique, significant effect, is the efficient brand-new work for playing ferment beneficial function
Skill.
Embodiment
With reference to specific embodiment, the present invention is described further, but protection scope of the present invention is not by embodiment
Limitation, if the person skilled in the art in the field makes some nonessential improvement according to the invention described above content to the present invention
And adjustment, still fall within protection scope of the present invention.
The lactic acid bacteria being related in following all embodiments and the assay method of Bifidobacterium content use plating dilutions
Method determines.
Embodiment 1
Weigh fresh nothing to rot to cut the tomato 200kg of wash clean, the wide following pieces of 0.5cm are cut into, with 40kg white granulated sugars
It is well mixed, place in batches in food grade plastic bucket, after tomato juice and white granulated sugar dissolving, access saccharomyces cerevisiae microbial inoculum,
The access amount of saccharomyces cerevisiae microbial inoculum is the 1 ‰ of tomato and white granulated sugar total weight of the mixture, is well mixed, sealing, fermentation temperature
For 28 DEG C, stirring 1 time, is continuously stirred 3 days daily, is left to ferment to 4 ° of alcohol content, is accessed tomato and white granulated sugar mixture
The liquid acetic bacillus of the 3% of gross weight, in it is unglazed, ferment under conditions of 33 DEG C, stirring 2 times daily, after fermentation 7 days, alcohol
Below 1 ° of content；Above-mentioned zymotic fluid is subjected to 80 mesh filterings, filtrate enters fermentation tank and carries out 85 DEG C, 30min inactivation treatments, do not detect
Go out saccharomycete and acetobacter.By 35 DEG C of the temperature control of fermentation tank, under aseptic condition, lactic acid bacteria mix bacterium agent and bifid are accessed
The access amount of bacillus mix bacterium agent, wherein lactic acid bacteria mix bacterium agent and Bifidobacterium mix bacterium agent is the 1 ‰ of filtrate weight, permanent
Warm fermented and cultured 3 days, sterile filling.
After testing, the content of Lactic Acid from Fermentation Broth bacterium is 2 × 109Cfu/mL, the content of Bifidobacterium is 3 × 106cfu/
ML, saccharomycete and acetobacter do not detect.
Embodiment 2
Weigh fresh nothing to rot to cut the apple 500kg of wash clean, be cut into the wide following pieces of 0.5cm, mixed with 200kg white granulated sugars
Close uniformly, place in batches in food grade plastic bucket, after apple juice and white granulated sugar dissolving, access saccharomyces cerevisiae microbial inoculum, wine brewing
The access amount of yeast agent is the 3 ‰ of apple and white granulated sugar total weight of the mixture, is well mixed, sealing, and fermentation temperature is 28 DEG C,
Stirring 2 times daily, are continuously stirred 3 days, are left to ferment to 6 ° of alcohol content, access apple and white granulated sugar total weight of the mixture
5% liquid acetic bacillus, in it is unglazed, ferment under conditions of 30 DEG C, stirring 3 times daily, after fermentation 10 days, 1 ° of alcohol content with
Under；Above-mentioned zymotic fluid is subjected to 80 mesh filterings, filtrate enters fermentation tank and carries out 90 DEG C, 30min inactivation treatments, does not detect saccharomycete
And acetobacter.By 30 DEG C of the temperature control of fermentation tank, under aseptic condition, lactic acid bacteria mix bacterium agent and Bifidobacterium mixing are accessed
The access amount of microbial inoculum, wherein lactic acid bacteria mix bacterium agent and Bifidobacterium mix bacterium agent is the 2 ‰ of filtrate weight, is well mixed,
Ferment at constant temperature culture 5 days, sterile filling.
After testing, the content of Lactic Acid from Fermentation Broth bacterium is 5 × 109Cfu/mL, the content of Bifidobacterium is 2 × 106cfu/
ML, saccharomycete and acetobacter do not detect.
Embodiment 3
Weigh fresh nothing to rot to cut the raspberry 400kg of wash clean, be well mixed with 120kg white granulated sugars, place food in batches
In level Plastic Drum, after raspberry juice and white granulated sugar dissolving, saccharomyces cerevisiae microbial inoculum is accessed, the access amount of saccharomyces cerevisiae microbial inoculum is apple
Fruit and the 2.5 ‰ of white granulated sugar total weight of the mixture, it is well mixed, sealing, fermentation temperature is 28 DEG C, and stirring 1 time, is continuously stirred daily
Mix 5 days, be left to ferment to 5 ° of alcohol content, access raspberry and 10% liquid acetic bacillus of white granulated sugar total weight of the mixture,
In it is unglazed, ferment under conditions of 33 DEG C, stirring 2 times daily, after fermentation 8 days, below 1 ° of alcohol content；Above-mentioned zymotic fluid is carried out
80 mesh filter, and filtrate enters fermentation tank and carries out 85 DEG C, 50min inactivation treatments, does not detect saccharomycete and acetobacter.By fermentation tank
33 DEG C of temperature control, under aseptic condition, access lactic acid bacteria mix bacterium agent and Bifidobacterium mix bacterium agent, wherein lactic acid bacteria mixes
The access amount of microbial inoculum and Bifidobacterium mix bacterium agent is the 3 ‰ of filtrate weight, ferment at constant temperature culture 7 days, sterile filling.
After testing, the content of Lactic Acid from Fermentation Broth bacterium is 1 × 109Cfu/mL, the content of Bifidobacterium is 1 × 109cfu/
ML, saccharomycete and acetobacter do not detect.
Claims (6)
1. a kind of preparation method of probiotics ferment, it is characterised in that comprise the following steps that：
Step 1: it is 1 in mass ratio by the rotten fruit and vegetable materials of fresh nothing and white granulated sugar：0.2~0.4 is well mixed, obtains fruits and vegetables
Raw material and white granulated sugar mixture, after thing to be mixed leaches juice, yeast agent, the yeast agent are accessed into said mixture
Access amount be 0.5~the 3 ‰ of above-mentioned fruit and vegetable materials and white granulated sugar total weight of the mixture, issued in unglazed, 28~30 DEG C of conditions
Ferment, stir 1~3 time daily, continue 3~5 days, be left to ferment into zymotic fluid alcohol content as 3~6 °；
Step 2: acetobacter liquid spawn is accessed in the zymotic fluid obtained to above-mentioned step 1, acetobacter liquid spawn
Access amount is the 1~10% of above-mentioned fruit and vegetable materials and white granulated sugar total weight of the mixture, in it is unglazed, ferment under the conditions of 30~33 DEG C,
Stirring 1~3 time daily, alcohol content of fermenting into zymotic fluid are less than 1 °；
Step 3: the zymotic fluid that above-mentioned steps two obtain is carried out into 80 mesh is filtrated to get filtrate, filtrate is put into empty by steam
The fermentation tank for eliminating bacterium carries out inactivation treatment, and inactivation temperature is 85~95 DEG C, and inactivation time is 20~50min, and filtrate inactivation is arrived
Untill not detecting saccharomycete and acetobacter；
Step 4: by the temperature control in above-mentioned fermentation tank at 30~35 DEG C, aseptically, accessed into the fermentation tank
The access amount of lactic acid bacteria mix bacterium agent and Bifidobacterium mix bacterium agent, wherein lactic acid bacteria mix bacterium agent and Bifidobacterium mix bacterium agent
It is 1~3 ‰ of filtrate weight described in step 3, constant temperature standing for fermentation culture 3~7 days, sterile filling, obtains probiotics ferment
Element.
2. the preparation method of probiotics ferment according to claim 1, it is characterised in that：In the step 1 fermentation process
The yeast agent of access is saccharomyces cerevisiae microbial inoculum, and its viable count is more than 1 × 1010cfu/g。
3. the preparation method of probiotics ferment according to claim 1, it is characterised in that：In the step 2 fermentation process
The acetobacter liquid spawn of access is that 1.01 liquid spawns are made in Shanghai, and its viable count is more than 1 × 109cfu/g。
4. the preparation method of probiotics ferment according to claim 1, it is characterised in that：In the step 4 fermentation process
The lactic acid bacteria mix bacterium agent of access is lactobacillus bulgaricus, lactobacillus acidophilus and bacillus coagulans mix bacterium agent, its viable bacteria
Number is more than 1 × 1013cfu/g。
5. the preparation method of probiotics ferment according to claim 1, it is characterised in that：In the step 4 fermentation process
The Bifidobacterium mix bacterium agent of access is bifidobacterium adolescentis, bifidobacterium breve and bifidobacterium longum mix bacterium agent, its viable count
More than 1 × 1010cfu/g。
6. the preparation method of probiotics ferment according to claim 1, it is characterised in that：The probiotics ferment of above-mentioned acquisition
Content >=1 × 10 of middle lactic acid bacteria9Cfu/mL, content >=1 × 10 of Bifidobacterium6Cfu/mL, saccharomycete and acetic acid bar are not detected
Bacterium.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108887679A (en) * | 2018-07-20 | 2018-11-27 | 扬生（南召）生物科技有限公司 | A kind of Chinese yam probiotics ferment and preparation method thereof |
| CN109315771A (en) * | 2018-11-02 | 2019-02-12 | 云南师范大学 | A kind of fruits and vegetables mixed fermentation product and preparation method thereof |
| CN109463750A (en) * | 2018-12-15 | 2019-03-15 | 陕西微阅信息技术有限公司 | A kind of preparation method of intestinal flora finishing agent |
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| CN110106108A (en) * | 2019-04-25 | 2019-08-09 | 黄山市益天士生物科技有限公司 | Method for improving purifying water body breeding colony speed |
| EP3563693A1 (en) * | 2018-05-03 | 2019-11-06 | Greenyn Biotechnology Co., Ltd | Method for producing low-sugar vegetable and fruit enzyme product |
| BE1030031B1 (en) * | 2022-06-30 | 2023-07-07 | Greenyn Biotechnology Co Ltd | SYSTEM FOR MAKING LOW GI FERMENTATION PRODUCTS AND USING THEM TO STABILIZE THE GLYCEMIC INDEX |
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| CN106993807A (en) * | 2017-05-02 | 2017-08-01 | 辽宁晟启昊天生物医药科技有限公司 | A kind of preparation method of ginger ferment |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| EP3563693A1 (en) * | 2018-05-03 | 2019-11-06 | Greenyn Biotechnology Co., Ltd | Method for producing low-sugar vegetable and fruit enzyme product |
| KR20190127572A (en) * | 2018-05-03 | 2019-11-13 | 그린인 바이오테크놀로지 컴퍼니 리미티드 | Method for producing low-sugar vegetable and fruit enzyme product |
| KR102236987B1 (en) * | 2018-05-03 | 2021-04-07 | 그린인 바이오테크놀로지 컴퍼니 리미티드 | Method for producing low-sugar vegetable and fruit enzyme product |
| US11149239B2 (en) * | 2018-05-03 | 2021-10-19 | Greenyn Biotechnology Co., Ltd | Method for producing low-sugar vegetable and fruit enzyme product |
| CN108887679A (en) * | 2018-07-20 | 2018-11-27 | 扬生（南召）生物科技有限公司 | A kind of Chinese yam probiotics ferment and preparation method thereof |
| CN109315771A (en) * | 2018-11-02 | 2019-02-12 | 云南师范大学 | A kind of fruits and vegetables mixed fermentation product and preparation method thereof |
| CN109463750A (en) * | 2018-12-15 | 2019-03-15 | 陕西微阅信息技术有限公司 | A kind of preparation method of intestinal flora finishing agent |
| CN110106097A (en) * | 2019-04-25 | 2019-08-09 | 黄山市益天士生物科技有限公司 | Accelerate the strain enrichment procedure of reparation eutrophication water |
| CN110106108A (en) * | 2019-04-25 | 2019-08-09 | 黄山市益天士生物科技有限公司 | Method for improving purifying water body breeding colony speed |
| BE1030031B1 (en) * | 2022-06-30 | 2023-07-07 | Greenyn Biotechnology Co Ltd | SYSTEM FOR MAKING LOW GI FERMENTATION PRODUCTS AND USING THEM TO STABILIZE THE GLYCEMIC INDEX |
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