CN109007841A - A kind of fermentation Morinda officinalis probiotic powder and preparation method thereof - Google Patents
A kind of fermentation Morinda officinalis probiotic powder and preparation method thereof Download PDFInfo
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- CN109007841A CN109007841A CN201811056338.3A CN201811056338A CN109007841A CN 109007841 A CN109007841 A CN 109007841A CN 201811056338 A CN201811056338 A CN 201811056338A CN 109007841 A CN109007841 A CN 109007841A
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- morinda officinalis
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- seed liquor
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- 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
Abstract
The present invention provides a kind of preparation methods of Morinda officinalis probiotic powder that ferments, comprising the following steps: A) add boiling to do the Morinda officinalis powder, the Morinda officinalis powder that obtains that treated；B) seed liquor of probiotics is seeded in fermentation medium and carries out fermented and cultured, obtains culture solution；The probiotics is selected from one of lactobacillus plantarum, Bifidobacterium, Lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus paracasei, bacillus subtilis, bacillus coagulans or a variety of；The fermentation medium includes treated Morinda officinalis powder, glucose, salt and water；C the culture solution is mixed with soluble dietary fiber and oligosaccharide), is pulverized and sieved after freeze-drying, fermentation Morinda officinalis probiotic powder is obtained.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of fermentation Morinda officinalis probiotic powder and preparation method thereof.
Background technique
Probiotics is that one kind is beneficial to host's application by microbial flora in balance host intestine and generation active material
The microorganism of effect, it is particularly important to animal intestinal tract health.Probiotics can improve human body intestinal canal flora ecological environment, adjust host
The ecological balance of microbial flora in enteron aisle, the growth for promoting the proliferation of beneficial bacterium in enteron aisle, inhibiting harmful bacteria, can enhance host
Immunity reduces host's cholesterol level, eliminates the important physiological functions such as carcinogen, for preventing diabetes, heart disease, height
Blood pressure, hyperlipidemia even cancer are of great significance.The probiotics used both at home and abroad mainly has Bifidobacterium and lactobacillus.
Probiotics is applied in enterogastric diseases, fat and metabolic disorder related disease, depression both at home and abroad at present
Prevention and treatment, improve the function of damaged liver, alleviate the clinical symptoms of irritable bowel syndrome, pass through and adjust fat metabolism and insulin
Sensibility prevents the generation of diabetes B, the growth of prevention colorectal carcinoma cell and mitigation intestinal inflammatory etc..
China market mainly add probiotics health food and probiotics preparation be ordinary food form, including cheese,
Beverage, yogurt etc..Probiotic yogurt is food common in the market, contains streptococcus thermophilus and Bao Jiali in most of Yoghourts
Sub- lactobacillus., external probiotic composition is various informative, however research and development of the China in terms of probiotics and its product is also
Fall behind relatively, product is very different, and following development prospect is very wide, will have in terms of the development and application of probiotic composition
Significant progress.
The research of probiotic powder is concentrated mainly at present: optimization, the optimization of bacterium powder flavor, special function of bacterium powder compounding
The improvement etc. for developing probiotic powder production equipment of energy probiotic powder.Related patents include: Chinese patent application public affairs
Cloth number: CN107594279A, CN107647397A, CN107259282A, CN107772477A, CN106858606A,
CN106858606A etc..If CN107647410A patent discloses a kind of probiotic powder and preparation method thereof of compound proportion, press
Certain proportion optimizes compound botanical lactobacillus powder, bifidobacterium lactis powder, Lactobacillus rhamnosus powder, Lactobacillus casei powder, has energy
The advantages of enough giving full play to the mutual synergistic effect between four；CN107259282A patent discloses a kind of the prebiotic of strawberry flavor
The preparation of bacterium powder improves traditional probiotic powder and has a poor flavour the defect for influencing to promote；CN106858606A patent discloses one
Kind has the preparation method of the specific functionality probiotic powder of antioxidant activity, passes through Kefir grains lactobacillus KL22 and plant cream bar
Two kinds of bacillus cooperations of bacterium N3117, improve the oxidation resistance of probiotic powder.Also by addition ferment cooperation probiotics mixing system
The standby report with specific function or peculiar flavour probiotic powder, as CN104489669A, CN107647397A,
CN106616586A etc..Above-mentioned patent is all generally that bacterium powder is directly mixed compounding or adds particular matter on this basis
It directly mixes, can not achieve the interaction between particular matter effective component and probiotics.
Morinda officinalis is the drying of Rubiaceae Morinda officinalis (scientific name: Morinda officinalis How) platymiscium Morinda officinalis
Root, nickname chicken intestines wind are one of China's famous " four great Nan medicines ", can dual-purpose of drug and food, be that tcm clinical practice is common since ancient times
Kidney-nourishing yang-strengthening medicine.Modern pharmacological research confirm Morinda officinalis also and have it is antifatigue, anti-inflammatory, promote immune, antidepression and promotion
The effect of Sperm specific enzyme etc. is clinically used for treatment impotence and seminal emission, uterus cold infertile, irregular menstruation, abdomen crymodynia, rheumatic arthralgia, muscle
The symptoms such as the atrophic debility of bones is soft.
According to statistics, the annual requirement of Morinda officinalis dry product is up to 2200~2500 tons or so in recent years, wherein based on edible.It is existing
It is widely deployed into nourishing health-care food in Morinda officinalis or directly as herbal cuisine, sichuan morinda wine, Morinda officinalis ball, Morinda officinalis capsule
And the derived products such as Radix Morindae Officinalis extract list fast sale already, if morinda root oligosacchride capsule is in Beijing Tongrentang as anti-suppression
Strongly fragrant drug listing.Modern research shows that the chemical component of Morinda officinalis be mainly anthraquinone analog compound, iridoid,
Oligosaccharide compound, polysaccharide, organic acid, amino acid, microelement etc., oligosaccharides constituents are the passes that Morinda officinalis plays traditional effect
Key.
The product of Morinda officinalis is mostly application and preparation after effective component separation and Extraction at present, and concocting method is also limited to tradition
Method, such as salt system, frying, decoction system, wine system, finding new concocting method is to develop an important side of Morinda officinalis new product
To.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is that providing a kind of fermentation Morinda officinalis probiotic powder and its preparation
The preparation method of method, fermentation Morinda officinalis probiotic powder provided by the invention provides a kind of new side for the processing exploitation of Morinda officinalis
Method.
The present invention provides a kind of preparation methods of Morinda officinalis probiotic powder that ferments, comprising the following steps:
A) boiling is added to do in Morinda officinalis powder, the Morinda officinalis powder that obtains that treated；
B) seed liquor of probiotics is seeded in fermentation medium and carries out fermented and cultured, obtains culture solution；
The probiotics is selected from lactobacillus plantarum, Bifidobacterium, Lactobacillus rhamnosus, lactobacillus acidophilus, secondary cheese cream bar
One of bacterium, bacillus subtilis, bacillus coagulans are a variety of；
The fermentation medium includes treated Morinda officinalis powder, glucose, salt and water；
C the culture solution is mixed with soluble dietary fiber and oligosaccharide), pulverizes and sieves, obtains after freeze-drying
Ferment Morinda officinalis probiotic powder.
Preferably, step A) are as follows:
Will fresh Morinda officinalis clean after dry, go anxious disconnected, pulverize and sieve, obtain Morinda officinalis powder；
Be 1:(1~5 according to solid-liquid ratio) ratio add boiling to do in Morinda officinalis powder, the Morinda officinalis powder that obtains that treated.
Preferably, the seed liquor of the probiotics is prepared as follows:
The freeze-dried powder of probiotics is seeded to MRS culture medium tube activation three generations, obtains activated spawn；
It is centrifugated after the activated spawn is expanded culture, obtains thallus；
The thallus is suspended with 0.85-0.9% physiological saline, obtains seed liquor, thallus in the seed liquor
Concentration is 108~1010CFU/mL。
Preferably, the mass volume ratio of Morinda officinalis powder in the fermentation medium, glucose, salt and water is (1~20)
G:(1~3) g:(0.5~3) g:100mL.
Preferably, the temperature of the fermented and cultured is 25~37 DEG C, and the time of the fermented and cultured is 1~5 day.
Preferably, the seed liquor of every kind of probiotics account for the fermentation medium percent by volume be 0.5%~
2%, the concentration of thallus is 10 in the culture solution8~1011CFU/mL。
Preferably, the probiotics is selected from lactobacillus plantarum, Bifidobacterium and lactobacillus acidophilus, the lactobacillus plantarum
The percent by volume that seed liquor accounts for the fermentation medium is 0.5%, and the seed liquor of the Bifidobacterium accounts for the fermented and cultured
The percent by volume of base is 0.5%, and the percent by volume that the seed liquor of the lactobacillus acidophilus accounts for the fermentation medium is
1%；
Alternatively, the probiotics is selected from Bifidobacterium, lactobacillus paracasei and bacillus subtilis, the Bifidobacterium
The percent by volume that seed liquor accounts for the fermentation medium is 1%, and the seed liquor of the lactobacillus paracasei accounts for the fermentation training
The percent by volume for supporting base is 1%, and the percent by volume that the seed liquor of the bacillus subtilis accounts for the fermentation medium is
1%；
Alternatively, the probiotics is selected from Lactobacillus rhamnosus, Bifidobacterium and lactobacillus acidophilus, the Lactobacillus rhamnosus
Seed liquor account for the fermentation medium percent by volume be 1%, the seed liquor of the Bifidobacterium accounts for the fermented and cultured
The percent by volume of base is 0.5%, and the percent by volume that the seed liquor of the lactobacillus acidophilus accounts for the fermentation medium is
1%；
Alternatively, the probiotics is selected from Bifidobacterium, lactobacillus paracasei and bacillus coagulans, the Bifidobacterium
The percent by volume that seed liquor accounts for the fermentation medium is 1%, and the seed liquor of the lactobacillus paracasei accounts for the fermentation training
The percent by volume for supporting base is 1%, and the percent by volume that the seed liquor of the bacillus coagulans accounts for the fermentation medium is
0.5%.
Preferably, the gross mass of the soluble dietary fiber and oligosaccharide and the mass ratio of the Morinda officinalis powder are
(0.5~20) g:(1~20) g.
Preferably, the soluble dietary fiber is selected from polydextrose, agar powder, carboxymethyl cellulose, low-fat pectin, height
One of rouge pectin, algal polysaccharides are a variety of；The oligosaccharide is oligofructose, oligoisomaltose, galactooligosaccharide, low
One of xylan, soyabean oligosaccharides, lactitol and xylitol are a variety of.
Preferably, water content≤8% of the fermentation Morinda officinalis probiotic powder.
The present invention also provides a kind of fermentation Morinda officinalis probiotic powders that above-mentioned preparation method is prepared.
Compared with prior art, including following the present invention provides a kind of preparation method of Morinda officinalis probiotic powder that ferments
Step: A) add boiling to do the Morinda officinalis powder, the Morinda officinalis powder that obtains that treated；B the seed liquor of probiotics) is seeded to fermentation training
It supports in base and carries out fermented and cultured, obtain culture solution；The probiotics be selected from lactobacillus plantarum, Bifidobacterium, Lactobacillus rhamnosus,
One of lactobacillus acidophilus, lactobacillus paracasei, bacillus subtilis, bacillus coagulans are a variety of；The fermented and cultured
Base includes treated Morinda officinalis powder, glucose, salt and water；C) by the culture solution and soluble dietary fiber and oligomeric
Sugar mixing, pulverizes and sieves after freeze-drying, obtains fermentation Morinda officinalis probiotic powder.
The present invention handles Morinda officinalis using probiotics fermention method, finds through measuring, in treated Morinda officinalis
The content of polysaccharide, oligosaccharides and anthraquinone is risen, and illustrate that the effect of fermentation will not lose Morinda officinalis is divided into facilitates effect instead
The raising of ingredient；Morinda officinalis and probiotics have good complementation, and can improve Morinda offcinalis How by the fermentation of probiotics
It taste and flavor.
Specific embodiment
The present invention provides a kind of preparation methods of Morinda officinalis probiotic powder that ferments, comprising the following steps:
A) boiling is added to do in Morinda officinalis powder, the Morinda officinalis powder that obtains that treated；
B) seed liquor of probiotics is seeded in fermentation medium and carries out fermented and cultured, obtains culture solution；
The probiotics is selected from lactobacillus plantarum, Bifidobacterium, Lactobacillus rhamnosus, lactobacillus acidophilus, secondary cheese cream bar
One of bacterium, bacillus subtilis, bacillus coagulans are a variety of；
The fermentation medium includes treated Morinda officinalis powder, glucose, salt and water；
C the culture solution is mixed with soluble dietary fiber and oligosaccharide), pulverizes and sieves, obtains after freeze-drying
Ferment Morinda officinalis probiotic powder.
The present invention is first handled Morinda officinalis powder, method particularly includes:
Will fresh Morinda officinalis clean after dry, go anxious disconnected, pulverize and sieve, obtain Morinda officinalis powder；
Wherein, the crushing is preferably crushed using pulverizer, and smashed Morinda officinalis powder is sieved with 100 mesh sieve, is obtained
Morinda officinalis powder.
Then, be 1:(1~5 according to solid-liquid ratio) ratio add boiling to do in Morinda officinalis powder, the Morinda officinalis that obtains that treated
Powder.The solid-liquid ratio is preferably 1:(2~4).
After the Morinda officinalis powder that obtains that treated, fermentation medium is configured.Wherein, the fermentation medium includes that treated
Morinda officinalis powder, glucose, salt and water.
Morinda officinalis powder in the fermentation medium, glucose, salt and water mass volume ratio be (1~20) g:(1~3)
G:(0.5~3) g:100mL, preferably (5~15) g:(1.5~2.5) g:(1.0~2.5) g:100mL, further preferably (8
~12) g:(1.8~2.2) g:(1.5~2.0) g:100mL.
According to said ratio, the mixed solution obtained after Morinda officinalis powder, glucose, salt and water are mixed sterilizes, obtains
Fermentation medium.Wherein, the temperature of the sterilizing is 115 DEG C, and the time of the sterilizing is 10~25min.
The seed liquor of probiotics is seeded in fermentation medium and carries out fermented and cultured, obtains culture solution.
The seed liquor of the probiotics is prepared as follows:
The freeze-dried powder of probiotics is seeded to MRS culture medium tube activation three generations, obtains activated spawn；
It is centrifugated after the activated spawn is expanded culture, obtains thallus；It is described to expand culture culture used
Base is MRS culture medium.
The thallus is suspended with physiological saline, obtains seed liquor, the concentration of thallus is 10 in the seed liquor8~
1010CFU/mL.Wherein, the physiological saline is the physiological saline that concentration is 0.85~0.9%.
The percent by volume that the seed liquor of every kind of probiotics accounts for the fermentation medium is 0.5%~2%, preferably
1.0%~1.5%.
The probiotics is selected from lactobacillus plantarum, Bifidobacterium, Lactobacillus rhamnosus, lactobacillus acidophilus, secondary cheese cream bar
One of bacterium, bacillus subtilis, bacillus coagulans are a variety of.
In certain specific embodiments of the invention, the probiotics is selected from lactobacillus plantarum, Bifidobacterium, rhamnose
One of lactobacillus, lactobacillus acidophilus, lactobacillus paracasei, bacillus subtilis, bacillus coagulans.
In certain specific embodiments of the invention, the probiotics is selected from lactobacillus plantarum, Bifidobacterium, rhamnose
When lactobacillus, lactobacillus acidophilus, lactobacillus paracasei, bacillus subtilis, two or more in bacillus coagulans, every kind of benefit
The percent by volume that the seed liquor of raw bacterium accounts for the fermentation medium is 0.5%~2%, preferably 1.0%~1.5%.
In certain specific embodiments of the invention, the probiotics is selected from lactobacillus plantarum, Bifidobacterium and acidophilus
Lactobacillus.After above-mentioned three kinds of probiotics are prepared into seed liquor respectively, inoculate into fermentation medium and carry out fermented and cultured.Often
The percent by volume that the seed liquor of kind probiotics accounts for the fermentation medium is 0.5%~2%, preferably 1.0%~1.5%.
In certain specific embodiments of the invention, inoculation percentage is respectively 0.5% lactobacillus plantarum seed liquor, 0.5% bifid bar
Bacterium seed liquor, 1% lactobacillus acidophilus seed liquor.
In certain specific embodiments of the invention, the probiotics is selected from Bifidobacterium, lactobacillus paracasei and withered
Careless bacillus.After above-mentioned three kinds of probiotics are prepared into seed liquor respectively, inoculate into fermentation medium and carry out fermentation training
It supports.The seed liquor of every kind of probiotics account for the fermentation medium percent by volume be 0.5%~2%, preferably 1.0%~
1.5%.In certain specific embodiments of the invention, inoculation percentage is respectively 1% Bifidobacterium seed liquid, 1% secondary cheese
Lactobacillus seed liquor, 1% bacillus subtilis seed liquor.
In certain specific embodiments of the invention, the probiotics is selected from Lactobacillus rhamnosus, Bifidobacterium and thermophilic
Lactobacillus lactis.After above-mentioned three kinds of probiotics are prepared into seed liquor respectively, inoculate into fermentation medium and carry out fermented and cultured.
The seed liquor of every kind of probiotics account for the fermentation medium percent by volume be 0.5%~2%, preferably 1.0%~
1.5%.In certain specific embodiments of the invention, inoculation percentage is respectively 1% Lactobacillus rhamnosus seed liquor, 0.5%
Bifidobacterium seed liquid, 1% lactobacillus acidophilus seed liquor.
In certain specific embodiments of the invention, the probiotics is selected from Bifidobacterium, lactobacillus paracasei and coagulates
Tie bacillus.After above-mentioned three kinds of probiotics are prepared into seed liquor respectively, inoculate into fermentation medium and carry out fermentation training
It supports.The seed liquor of every kind of probiotics account for the fermentation medium percent by volume be 0.5%~2%, preferably 1.0%~
1.5%.In certain specific embodiments of the invention, inoculation percentage is respectively 1% Bifidobacterium seed liquid, 1% secondary cheese
Lactobacillus seed liquor, 0.5% condensation gemma bar seed liquor.
The temperature of the fermented and cultured is 25~37 DEG C, and the time of the fermented and cultured is 1~5 day.
After fermentation, the concentration of thallus is 10 in the culture solution obtained8~1011CFU/mL。
Then, the culture solution is mixed with soluble dietary fiber and oligosaccharide, pulverizes and sieves, obtains after freeze-drying
To fermentation Morinda officinalis probiotic powder.
The mass ratio of the gross mass of the soluble dietary fiber and oligosaccharide and the Morinda officinalis powder be (0.5~
20) g:(1~20) g.
Wherein, the soluble dietary fiber is selected from polydextrose, agar powder, carboxymethyl cellulose, low-fat pectin, high in fat
One of pectin, algal polysaccharides are a variety of；The oligosaccharide is oligofructose, oligoisomaltose, galactooligosaccharide, oligomeric
One of xylose, soyabean oligosaccharides, lactitol and xylitol are a variety of.
It is dry that the mixed solution obtained after the culture solution is mixed with soluble dietary fiber and oligosaccharide carries out freezing
Dry, the present invention is to the method for the freeze-drying there is no specifically limited, and well known to a person skilled in the art method, freezings
Moisture content≤8% of product after drying.
Product after freeze-drying is crushed, is sieved with 100 mesh sieve, fermentation Morinda officinalis probiotic powder is obtained.The fermentation Morinda offcinalis How
Water content≤8% of its probiotic powder.
The present invention also provides a kind of fermentation Morinda officinalis probiotic powders being prepared using above-mentioned preparation method.
The present invention handles Morinda officinalis using probiotics fermention method, finds through measuring, in treated Morinda officinalis
The content of polysaccharide, oligosaccharides and anthraquinone is risen, and illustrate that the effect of fermentation will not lose Morinda officinalis is divided into facilitates effect instead
The raising of ingredient；Morinda officinalis and probiotics have good complementation, and can improve Morinda offcinalis How by the fermentation of probiotics
It taste and flavor.
In addition, the present invention uses Morinda officinalis powder, the specific surface area of medicinal material increases after crushing, so that being more advantageous to Morinda officinalis has
The dissolution for imitating ingredient, considerably increases the content and absorptivity of effective component in probiotic powder.Morinda officinalis has with probiotics
Good complementation, Morinda officinalis play the role of the prebiotic factor, can promote the breeding of probiotics in human body intestinal canal；The present invention
The probiotic powder of offer combines the physiological function of Morinda officinalis and the prebiotic function of probiotics, the two are gone back well by fermentation
With synergistic function, the bacterium powder is multiple functional, can be used for strengthening yang and invigorating kidney, alleviates depression, is antifatigue, promoting immune, tune
Section intestinal flora, prevents constipation, catharsis and toxin expelling, lipid-lowering weight-reducing at the wriggling for promoting enteron aisle；Probiotic powder provided by the invention is not only
Convenient to take, mouthfeel it is pure it is good, stability is good, viable bacteria rate is high, and the addition of soluble dietary fiber and oligosaccharide keeps its acidproof, resistance to low
Temperature, salt tolerant, can save, Shelf-life for a long time.
For a further understanding of the present invention, below with reference to embodiment to fermentation Morinda officinalis probiotic powder provided by the invention and
Preparation method is illustrated, and protection scope of the present invention is not limited by the following examples.
Embodiment 1
(1) Morinda officinalis is handled
The Morinda officinalis of fresh collection is scrubbed to surface without soil dust under circulating water, removes insect pest undamaged portion, 60
It is dried at DEG C, goes anxious disconnected, crushed with pulverizer, and sieve with 100 mesh sieve, add boiling Morinda officinalis in the ratio of solid-liquid ratio 1:2
Powder to water be absorbed it is dry, for use；
(2) probiotics strain and seed liquor preparation
It is living that the freeze-dried vaccine powder of lactobacillus plantarum, Bifidobacterium, lactobacillus acidophilus turn is seeded to MRS culture medium tube respectively
Change three generations, and activated spawn is cultivated in MRS culture medium, thallus is collected in centrifuge separation, finally outstanding with 0.85% physiological saline
It is floating, it is prepared into seed liquor, difference concentration is 1 × 108CFU/mL；
(3) preparation of fermentation medium
The volume mL of the weight g/ water of each composition of probiotics fermention Morinda officinalis culture medium is matched are as follows: step (1) preparation
Morinda officinalis powder 15g, glucose 1g, salt 1g, water 100mL, 115 DEG C of sterilizing 15min；
(4) it ferments
When the temperature of culture medium is down to 39 DEG C, inoculation percent by volume is respectively 0.5% lactobacillus plantarum, 0.5% bifid
Bacillus, 1% lactobacillus acidophilus seed liquor, cultivate 3d, culture solution thalline quantity is up to 5 × 10 at 37 DEG C8CFU/mL。
(5) it is freeze-dried
Culture after fermentation adds 5g lactitol, 6g polydextrose, 10g oligofructose, and allotment is uniformly mixed
Enter plate, is placed in vacuum freeze drier drying 2~3 days, moisture content≤8%, the culture after collecting drying crushes and mistake
100 meshes.
(6) Morinda officinalis probiotic powder finished product is packed
Embodiment 2
It is of the invention specific steps are as follows:
(1) Morinda officinalis is handled
The Morinda officinalis of fresh collection is scrubbed to surface without soil dust under circulating water, removes insect pest undamaged portion, 60
It is dried at DEG C, goes anxious disconnected, crushed with pulverizer, and sieve with 100 mesh sieve, add boiling Morinda officinalis in the ratio of solid-liquid ratio 1:2
Powder to water be absorbed it is dry, for use；
(2) probiotics strain and seed liquor preparation
The freeze-dried vaccine powder of Bifidobacterium, lactobacillus paracasei, bacillus subtilis is turned respectively to be seeded to MRS culture medium turn
Pipe activates three generations, and activated spawn is expanded in culture medium in MRS and is cultivated, and thallus is collected in centrifuge separation, finally raw with 0.85%
Salt aqueous suspension is managed, is prepared into seed liquor, concentration is respectively 5 × 108CFU/mL；
(3) preparation of fermentation medium
The volume mL of the weight g/ water of each composition of probiotics fermention Morinda officinalis culture medium is matched are as follows: step (1) preparation
Morinda officinalis powder 20g, glucose 1g, salt 1g, water 100mL, 115 DEG C of sterilizing 15min；
(4) it ferments
When the temperature of culture medium is down to 39 DEG C, inoculation percent by volume is respectively 1% Bifidobacterium, 1% secondary cheese cream bar
Bacterium, 1% bacillus subtilis seed liquor, cultivate 3d, culture solution thalline quantity is up to 2 × 10 at 37 DEG C9CFU/mL。
(5) it is freeze-dried
Culture after fermentation adds 5g lactitol, 6g polydextrose, 10g oligofructose, and allotment is uniformly mixed
Enter plate, is placed in vacuum freeze drier drying 2~3 days, moisture content≤8%, the culture after collecting drying crushes and mistake
100 meshes.
(6) Morinda officinalis probiotic powder finished product is packed
Embodiment 3
(1) Morinda officinalis is handled
The Morinda officinalis of fresh collection is scrubbed to surface without soil dust under circulating water, removes insect pest undamaged portion, 60
It is dried at DEG C, goes anxious disconnected, crushed with pulverizer, and sieve with 100 mesh sieve, add boiling Morinda officinalis in the ratio of solid-liquid ratio 1:2
Powder to water be absorbed it is dry, for use；
(2) probiotics strain and seed liquor preparation
The freeze-dried vaccine powder of Lactobacillus rhamnosus, Bifidobacterium, lactobacillus acidophilus is turned respectively to be seeded to MRS culture medium tube
Three generations is activated, and activated spawn is expanded in culture medium in MRS and is cultivated, thallus is collected in centrifuge separation, finally with 0.85% physiology
Salt aqueous suspension, is prepared into seed liquor, and concentration is respectively 1 × 109CFU/mL；
(3) preparation of fermentation medium
The volume mL of the weight g/ water of each composition of probiotics fermention Morinda officinalis culture medium is matched are as follows: step (1) preparation
Morinda officinalis powder 20g, glucose 1g, salt 1g, water 100mL, 115 DEG C of sterilizing 15min；
(4) it ferments
When the temperature of culture medium is down to 39 DEG C, inoculation percent by volume is respectively 1% Lactobacillus rhamnosus, 0.5% bifid
Bacillus, 1% lactobacillus acidophilus seed liquor, cultivate 3d, culture solution thalline quantity is up to 5 × 10 at 37 DEG C9CFU/mL。
(5) it is freeze-dried
Culture after fermentation adds 5g lactitol, 6g polydextrose, 10g oligofructose, and allotment is uniformly mixed
Enter plate, is placed in vacuum freeze drier drying 2~3 days, moisture content≤8%, the culture after collecting drying crushes and mistake
100 meshes.
(6) Morinda officinalis probiotic powder finished product is packed
Embodiment 4
It is of the invention specific steps are as follows:
(1) Morinda officinalis is handled
The Morinda officinalis of fresh collection is scrubbed to surface without soil dust under circulating water, removes insect pest undamaged portion, 60
It is dried at DEG C, goes anxious disconnected, crushed with pulverizer, and sieve with 100 mesh sieve, add boiling Morinda officinalis in the ratio of solid-liquid ratio 1:2
Powder to water be absorbed it is dry, for use；
(2) probiotics strain and seed liquor preparation
It is living that the freeze-dried vaccine powder of Bifidobacterium, lactobacillus paracasei, bacillus coagulans turn is seeded to MRS culture medium tube
Change three generations, and activated spawn is expanded in culture medium in MRS and is cultivated, thallus is collected in centrifuge separation, finally with 0.85% physiology salt
Aqueous suspension, is prepared into seed liquor, and concentration is 1 × 109CFU/mL；
(3) preparation of fermentation medium
The volume mL of the weight g/ water of each composition of probiotics fermention Morinda officinalis culture medium is matched are as follows: step (1) preparation
Morinda officinalis powder 25g, glucose 1g, salt 1g, water 100mL, 115 DEG C of sterilizing 15min；
(4) it ferments
When the temperature of culture medium is down to 39 DEG C, inoculation percent by volume is respectively 1% Bifidobacterium, 1% secondary cheese cream bar
Bacterium, 0.5% bacillus coagulans seed liquor, cultivate 3d, culture solution thalline quantity is up to 5 × 10 at 37 DEG C9CFU/mL。
(5) it is freeze-dried
Culture after fermentation adds 5g lactitol, 6g polydextrose, 10g oligofructose, and allotment is uniformly mixed
Enter plate, is placed in vacuum freeze drier drying 2~3 days, moisture content≤8%, the culture after collecting drying crushes and mistake
100 meshes.
(6) Morinda officinalis probiotic powder finished product is packed
Comparative example 1
(1) Morinda officinalis is handled
The Morinda officinalis of fresh collection is scrubbed to surface without soil dust under circulating water, removes insect pest undamaged portion, 60
It is dried at DEG C, goes anxious disconnected, crushed with pulverizer, and sieve with 100 mesh sieve, add boiling Morinda officinalis in the ratio of solid-liquid ratio 1:2
Powder to water be absorbed it is dry, for use；
(2) by 0.40g lactobacillus plantarum, the freeze-dried powder (10 of 0.40g Bifidobacterium, 0.40g lactobacillus acidophilus11CFU/g)
It is mixed with above-mentioned treated 15g Morinda officinalis powder, adds 5g lactitol, 6g polydextrose, the mixing of 10g oligofructose, mistake
100 meshes obtain Morinda officinalis probiotic powder finished product.
Comparative example 2
(1) Morinda officinalis is handled
The Morinda officinalis of fresh collection is scrubbed to surface without soil dust under circulating water, removes insect pest undamaged portion, 60
It is dried at DEG C, goes anxious disconnected, crushed with pulverizer, and sieve with 100 mesh sieve, add boiling Morinda officinalis in the ratio of solid-liquid ratio 1:2
Powder to water be absorbed it is dry, for use；
(2) by the freeze-dried powder of 0.45g Bifidobacterium, 0.45g lactobacillus paracasei, 0.45g bacillus subtilis, (content is equal
It is 1011CFU/g it) is mixed with above-mentioned treated 20g Morinda officinalis powder, adds 5g lactitol, 6g polydextrose, 10g is oligomeric
Fructose mixing, sieves with 100 mesh sieve, obtains Morinda officinalis probiotic powder finished product.
Comparative example 3
(1) Morinda officinalis is handled
The Morinda officinalis of fresh collection is scrubbed to surface without soil dust under circulating water, removes insect pest undamaged portion, 60
It is dried at DEG C, goes anxious disconnected, crushed with pulverizer, and sieve with 100 mesh sieve, add boiling Morinda officinalis in the ratio of solid-liquid ratio 1:2
Powder to water be absorbed it is dry, for use；
(2) by the freeze-dried powder (1000 of the Bifidobacterium of the freeze-dried powder (100,000,000,000/g) of the Lactobacillus rhamnosus of 1.0g, 1.0g
Hundred million/g) and the freeze-dried powder (100,000,000,000/g) of lactobacillus acidophilus of 1.0g mixed with above-mentioned treated 20g Morinda officinalis powder, then plus
Enter 5g lactitol, 6g polydextrose, the mixing of 10g oligofructose sieves with 100 mesh sieve, obtains Morinda officinalis probiotic powder finished product.
Comparative example 4
(1) Morinda officinalis is handled
The Morinda officinalis of fresh collection is scrubbed to surface without soil dust under circulating water, removes insect pest undamaged portion, 60
It is dried at DEG C, goes anxious disconnected, crushed with pulverizer, and sieve with 100 mesh sieve, add boiling Morinda officinalis in the ratio of solid-liquid ratio 1:2
Powder to water be absorbed it is dry, for use；
(2) by the freeze-dried powder (100,000,000,000/g) of the Bifidobacterium of 2.0g, the freeze-dried powder (1000 of the lactobacillus paracasei of 2.0g
Hundred million/g) and the freeze-dried powder (100,000,000,000/g) of bacillus coagulans of 2.0g mixed with above-mentioned treated 25g Morinda officinalis powder, then
5g lactitol, 6g polydextrose is added, the mixing of 10g oligofructose sieves with 100 mesh sieve, obtains Morinda officinalis probiotic powder finished product.
Effect data:
(1) sensory evaluation
The Morinda officinalis probiotic powder for selecting 10 professional subjective appreciation personnel that above-described embodiment and comparative example is prepared
Finished product carry out subjective appreciation, from product appearance, using rear mouthfeel, flavor etc. it is several in terms of score, the results are shown in Table 1.
1 sense organ evaluating meter of table
| Appearance | Mouthfeel | Flavor | |
| Embodiment 1 | 85 | 82 | 84 |
| Embodiment 2 | 84 | 82 | 88 |
| Embodiment 3 | 83 | 86 | 89 |
| Embodiment 4 | 80 | 85 | 86 |
| Comparative example 1 | 82 | 81 | 82 |
| Comparative example 2 | 83 | 80 | 80 |
| Comparative example 3 | 81 | 81 | 78 |
| Comparative example 4 | 80 | 79 | 75 |
Embodiment 1, embodiment 2, embodiment 3 and the obtained fermentation Morinda officinalis bacterium powder of embodiment 4 are white powder, equal band
There is a little black powder, is Morinda officinalis powder, mouthfeel slightly sweet tea, tart flavour is moderate, and ferment fragrance a little；Compared to comparison case, after eating
With pleasant taste perception, the appearance of comparative example is white powder, and it is more viscous during which to inlay apparent black powder, mouthfeel
It is thick, the tart flavour and fragrance of not shown fermentation.
(2) effective constituent determination
The polysaccharide, anthraquinone, acidity of final products are measured, the results are shown in Table 2
Polysaccharide in 2 product of table, anthraquinone, acidity measurement result
Examples 1 to 4 is compared it is found that the bacterium solution of inoculation is more, and acid producing ability is stronger, can suitably increase bacterium in actual production
The ratio of liquid improves production efficiency, but the bacterium solution accessed is also unsuitable excessively high, excessively high to will lead to Morinda officinalis insufficient fermentation, cannot be very
Good performance synergistic function.
With reference to polysaccharide, the anthracene of product prepared by " health food technology specification (2003 editions) " measurement embodiment and comparative example
Quinone, acidity, the data provided by table 2 are it is found that the product that Examples 1 to 4 is prepared compares the product that comparative example 1~4 provides
Polysaccharide, anthraquinone, acidity is all significantly improved, wherein polysaccharide improves 23.4%~31.3%, anthraquinone improves 55%~
120%.
(3) viable count measures in finished product
With reference to the method for GB 16740-2014 (national food safety standard -- health food), above-mentioned case viable bacteria is measured
Number, find be inoculated with probiotics strain can in the fermentation medium added with Medicinal Indianmulberry Root Effective multiplication, except implementing
3 viable count of case is significantly higher than except comparison case 3, and the product that embodiment 1,2,4 is prepared is provided compared to comparative example 1,2,4
Product, viable count do not have significant magnitude differences.
Viable count measures in 3 product of table
| Clump count CFU/g | |
| Embodiment 1 | 1.4×109 |
| Embodiment 2 | 5.0×109 |
| Embodiment 3 | 1.2×1010 |
| Embodiment 4 | 1.1×1010 |
| Comparative example 1 | 3.0×109 |
| Comparative example 2 | 2.0×109 |
| Comparative example 3 | 7.5×109 |
| Comparative example 4 | 1.3×1010 |
Morinda officinalis and probiotics have good complementation, and Morinda officinalis plays the role of the prebiotic factor, in human body intestinal canal
In can promote the breeding of probiotics；The two well also has synergistic function by fermentation, and the bacterium powder is multiple functional, can use
It is immunized in strengthening yang and invigorating kidney, alleviation depression, antifatigue, promotion, adjusting intestinal flora, the wriggling for promoting enteron aisle, prevents constipation, leads to
Just toxin expelling, lipid-loweringing are thin.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (11)
1. a kind of preparation method for the Morinda officinalis probiotic powder that ferments, which comprises the following steps:
A) boiling is added to do in Morinda officinalis powder, the Morinda officinalis powder that obtains that treated；
B) seed liquor of probiotics is seeded in fermentation medium and carries out fermented and cultured, obtains culture solution；
The probiotics is selected from lactobacillus plantarum, Bifidobacterium, Lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus paracasei, withered
One of careless bacillus, bacillus coagulans are a variety of；
The fermentation medium includes treated Morinda officinalis powder, glucose, salt and water；
C the culture solution is mixed with soluble dietary fiber and oligosaccharide), pulverizes and sieves, is fermented after freeze-drying
Morinda officinalis probiotic powder.
2. preparation method according to claim 1, which is characterized in that step A) are as follows:
Will fresh Morinda officinalis clean after dry, go anxious disconnected, pulverize and sieve, obtain Morinda officinalis powder；
Be 1:(1~5 according to solid-liquid ratio) ratio add boiling to do in Morinda officinalis powder, the Morinda officinalis powder that obtains that treated.
3. preparation method according to claim 1, which is characterized in that the seed liquor of the probiotics is made as follows
It is standby:
The freeze-dried powder of probiotics is seeded to MRS culture medium tube activation three generations, obtains activated spawn；
It is centrifugated after the activated spawn is expanded culture, obtains thallus；
The thallus is suspended with 0.85-0.9% physiological saline, obtains seed liquor, the concentration of thallus in the seed liquor
It is 108~1010CFU/mL。
4. preparation method according to claim 1, which is characterized in that Morinda officinalis powder in the fermentation medium, glucose,
The mass volume ratio of salt and water is (1~20) g:(1~3) g:(0.5~3) g:100mL.
5. preparation method according to claim 1, which is characterized in that the temperature of the fermented and cultured is 25~37 DEG C, institute
The time for stating fermented and cultured is 1~5 day.
6. preparation method according to claim 1, which is characterized in that the seed liquor of every kind of probiotics accounts for the fermentation
The percent by volume of culture medium is 0.5%~2%, and the concentration of thallus is 10 in the culture solution8~1011CFU/mL。
7. preparation method according to claim 1, which is characterized in that the probiotics is selected from lactobacillus plantarum, bifid bar
Bacterium and lactobacillus acidophilus, the percent by volume that the seed liquor of the lactobacillus plantarum accounts for the fermentation medium is 0.5%, described
The percent by volume that the seed liquor of Bifidobacterium accounts for the fermentation medium is 0.5%, and the seed liquor of the lactobacillus acidophilus accounts for
The percent by volume of the fermentation medium is 1%；
Alternatively, the probiotics is selected from Bifidobacterium, lactobacillus paracasei and bacillus subtilis, the seed of the Bifidobacterium
The percent by volume that liquid accounts for the fermentation medium is 1%, and the seed liquor of the lactobacillus paracasei accounts for the fermentation medium
Percent by volume be 1%, the seed liquor of the bacillus subtilis account for the fermentation medium percent by volume be 1%；
Alternatively, the probiotics is selected from Lactobacillus rhamnosus, Bifidobacterium and lactobacillus acidophilus, the kind of the Lactobacillus rhamnosus
The percent by volume that sub- liquid accounts for the fermentation medium is 1%, and the seed liquor of the Bifidobacterium accounts for the fermentation medium
Percent by volume is 0.5%, and the percent by volume that the seed liquor of the lactobacillus acidophilus accounts for the fermentation medium is 1%；
Alternatively, the probiotics is selected from Bifidobacterium, lactobacillus paracasei and bacillus coagulans, the seed of the Bifidobacterium
The percent by volume that liquid accounts for the fermentation medium is 1%, and the seed liquor of the lactobacillus paracasei accounts for the fermentation medium
Percent by volume be 1%, the percent by volume that the seed liquor of the bacillus coagulans accounts for the fermentation medium is
0.5%.
8. preparation method according to claim 1, which is characterized in that the soluble dietary fiber and oligosaccharide it is total
The mass ratio of quality and the Morinda officinalis powder is (0.5~20) g:(1~20) g.
9. preparation method according to claim 1, which is characterized in that the soluble dietary fiber be selected from polydextrose,
One of agar powder, carboxymethyl cellulose, low-fat pectin, pectin high in fat, algal polysaccharides are a variety of；The oligosaccharide is oligomeric
One of fructose, oligoisomaltose, galactooligosaccharide, xylo-oligosaccharide, soyabean oligosaccharides, lactitol and xylitol are more
Kind.
10. preparation method according to claim 1, which is characterized in that the water content of the fermentation Morinda officinalis probiotic powder
≤ 8%.
11. a kind of fermentation Morinda officinalis probiotic powder that the preparation method as described in claim 1~10 any one is prepared.
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