CN109090239A - Selenium-rich blueberry probiotic products and preparation method thereof - Google Patents

Abstract

The present invention provides the preparation method of selenium-rich blueberry probiotic products, the specific steps of which are as follows: preparing yeast culture medium, adds sodium selenite and oxide powder and zinc, Saccharomyces cerevisiae is inoculated with after high-temperature sterilization, 25~30 DEG C aerobic fermentation 2~4 days, 10 DEG C of 1~2h of standing obtain clear liquid and yeast thallus；Water is added to yeast thallus, adds neutral proteinase and calcium chloride, 30~40 DEG C of 3~4h of heat preservation, add blueberry powder after crushing, 30~60min is stirred, filter to get filtrate I and pomace I, and wherein the amount kg of yeast thallus and the amount kg of blueberry powder are than 3~8:10；Pomace I is carried out whole clear liquids are added after high-temperature sterilization, 25~30 DEG C of 24~48h of aerobic fermentation, filters to get filtrate II；After milk is carried out high-temperature sterilization, lactic acid bacteria is added and Bifidobacterium Bifidum carries out 24~48h of fermentation, then carries out 10~15 DEG C of 3~6h of mixing with filtrate I, adds filtrate II, after mixing 0~5 DEG C of preservation.

Description

Selenium-rich blueberry probiotic products and preparation method thereof

Technical field

The present invention relates to a kind of preparation methods of selenium-rich blueberry probiotic products, belong to food processing technology field.

Background technique

Blueberry also known as blue berry, belong to Ericaceae cowberry platymiscium, and fruit is blue, in addition to substance containing abundant nutrition, also There is anthocyanin etc. that can prevent the unique activities substances such as encephalasthenia, enhancing cardiac function, improving eyesight and anticancer, therefore international Food and agricultural organization is classified as one of big health food of the mankind five.China northeast, East China, Central China, South China start extensive kind at present Suitable blueberry kind is planted, Blueberry averagely weighs 0.5~2.5g, maximum weight 5g, edible rate 100%, sweet and sour palatability, and has There is fragrant pleasant fragrance of feeling well, to eat good merchantable brand raw.Blueberry is containing there are many amino acid abundant, microelement, anthocyanidin (main components For cyanidin -3- galactoside, paeonidin -3- galactoside, cyanidin-3-glucoside) and anthocyanin with And the polyphenols such as catechuic acid, wherein blueberry anthocyanin inoxidizability is very strong, has preferably to ophthalmology and cardiovascular and cerebrovascular disease Curative effect can play the multiple efficacies such as beauty and health care；Vitamin content is general, but vitamin E and pyridoxol content are relatively high；Flavones Substance accounts for the 0.5% of dry weight, this substance has blood pressure lowering, softens blood vessel, prevent artery sclerosis, is hypoglycemic, reducing cholesterol Accumulation and other effects, and fruit juice has capacity of decomposition for carcinogen nitrosamine；Leaf and fruit have convergence, heat-clearing and other effects, Being used as medicine can stomach strengthening and digestion promoting, only diarrhea.Blueberry can also be used in the illnesss such as treatment leaching toxicity urethritis, cystitis, rich in Copper, iron, zinc, manganese, calcium, magnesium elements；Manganese element helps to treat nephrosis, and the content of manganese element is higher than copper, this is helped In anti-aging；Zinc helps to treat chronic kidney disease.

Since blueberries are perishable, it is not easy to which storage and transport limit the market sale period of blueberries, in order to meet There is blueberry juice, jam and solid beverage in the market in the demand of people, can existing blueberry product mostly use Technology in Pressing, Blueberry seed and blueberry pericarp are all eliminated, and blueberry rich in anthocyanidin it is most be exactly pericarp, the not only waste of blueberry resource, It is also the loss of nutritional ingredient.

The Chinese patent of Publication No. CN104186822A discloses a kind of fruit granular suspended milk tea preparation method of blueberry, including Following steps: (1) fresh blueberry is removed the peel into stalk, dateplum persimmon clean stoning, is mixed with beating, obtains pulp, basil seed is picked miscellaneous and is washed Only, it is sent into pot, small fire stir-fries to ripe perfume (or spice), obtains ripe basil seed after cooling；(2) by Chinese medicine materials such as folium cortex eucommiae, Radix Ophiopogonis, cassia barks 7-8 times of clear water is added in co-grinding, and small fire decocts 1-2 hours, and filtering, filtrate is frozen into ice cube, obtains Chinese medicine ice cube；(3) will Rice enriched-Se schlempe is mixed with 10-12 times of boiling water, keeps the temperature 2-3 hours at 90-100 DEG C, and filtering obtains rice wine juice；It (4) will be above-mentioned Pulp, rice wine juice are mixed with skimmed milk power, seawood meal, stachyose, pour into 4-5 times of boiling water, are boiled with soft fire 10-15 minutes, in 1-5 It is refrigerated at DEG C, Chinese medicine ice cube and ripe basil seed is added before eating, stirs evenly, it can be served.

The Chinese patent of Publication No. CN1974678 discloses a kind of preparation side of solid blueberry natural food colour Method, this includes: a, sorts blueberries；It is broken；It is pumped into enzymatic vessel；B, biological enzymolysis: biological enzymolysis is with pectase, dosage For 20-100 milliliters/1000 kilograms pulps；Temperature control is 15-50 DEG C；It maintains 2-24 hours；C, it is added in fruit juice after enzymatic hydrolysis Fruit juice total weight 3-4% is added in the artificial saccharomyces cerevisiae (Saccharomyces cerevisiae) of total amount 2-10/ ten thousand (W/W) (W/W) deodorizing alcohol, Sodium Metabisulfite or potassium 1-3/ ten thousand (W/W), temperature control are 15-30 DEG C；When total reducing sugar drops in fruit juice It, can stuck fermentation when to 0.5% (W/W) below；D, fermented juice is separated with blueberry pomace, the pomace squeezing after separation, pressure It squeezes the juice and is mixed with the fruit juice after separating；E, fermented juice is clarified: clarifying agent are as follows: pectase, gelatin, silica gel, tannin or bentonite It is one such；Dosage is 0.3-2/ ten thousand (W/W), and 5% (W/W) solution is made in above-mentioned clarifying agent, is uniformly spilled into fermented juice, It is 12-24 hours static after mixing evenly, filtering；F, concentration of juices: concentration uses vacuum concentrating apparatus, and the solubility after concentration is solid Shape object content reaches 20BX or more；G, it is freeze-dried: the fruit juice after concentration being freeze-dried to obtain solid blueberry pigment； H, the solid blueberry pigment that freeze-drying obtains is ground, solid blueberry natural food colour is made, be freeze-dried Finished product afterwards is fitted into closed storage in Packaging Bottle at once.

The Chinese patent of Publication No. CN103750470A discloses a kind of production method of blueberry drink, by adding as follows Work process is prepared: (1) choosing without going rotten, cleaning without rotten mature blueberries, is squeezed after adding the water of 2 times of quality with squeezer Juice obtains blueberry juice and blueberry pomace two parts；(2) blueberry pomace is weighed, the clear water of 5~8 times of quality is added, boils 2 minutes, Colloid mill defibrination is used after being cooled to room temperature, obtains blueberry pulp, and 5% white granulated sugar is then added in blueberry pulp and accesses Portugal Grape wine active dry yeast carries out anaerobic fermentation, and inoculative proportion is that every 1000 milliliters of blueberry pulps are inoculated with 1 gram of dry ferment of grape wine activity Mother, filtrate is obtained by filtration after distilling except ethyl alcohol in fermentation liquid after fermentation, and filtrate adds water to supply the isometric liquid distilled Up to no alcohol yeast fermentation liquid after body；(3) blueberry juice temperature is adjusted to 35~37 DEG C, 0.01% bulgarian milk bar is added Bacterium freeze-dried powder carries out anaerobic fermentation, is filtered to obtain streptococcus acidi lactici fermented solution after fermentation；It (4) will be without alcohol yeast fermentation liquid and lactic acid The ratio mixing of fermented liquid 1:2 by volume, mixed liquor is formulated, filtering, filling, sterilizing are got product.

The Chinese patent of Publication No. N103798665A discloses a kind of preparation method of health care blueberry powder, including following Step: (1) 7-8 times of water is added to be cooked by slow fire thallus laminariae, sanchi flower, field thistle, Rhizoma Chuanxiong, white peony, Radix Glycyrrhizae, korean raspberry root, root of Twelve stamen Melastoma 40-50 minutes, filtering and removing slag obtained extracting solution；(2) it by pumpkin, sweet potato peeling, stripping and slicing, puts into boiled water pot, is fished out after high fire is cooked It drains out, is pounded mud, milk is added and mixes thoroughly, then freeze-dried be ground into a powder；(3) rice is mixed with original juice of red bayberry, in 30- It is accessed lactobacillus-fermented 3-4 hours at 35 DEG C, then rice is pulled out, is drained, the water grinding doubled is homogeneous；(4) by blueberry, Oyster mushroom adds extracting solution to be beaten, and gained slurries are mixed with step (3) resulting material and mixed thoroughly, and small fire cooks until thick, and crushes after drying, institute Powder mixed with step (2) resulting material and surplus material mix thoroughly to get.

The Chinese patent of Publication No. N104305465A discloses a kind of production side of lactobacillus-fermented type blueberry juice Method comprises the following steps: (1) compounding lactic acid bacteria fermenting agent being added in MRS broth bouillon, activated, then successively take Bacterium solution is added in fruit juice and cultivates；(2) fresh blueberry cleaning, then blanching in water are selected；(3) blueberry is squeezed into blueberry juice again, And it is put into colloid mill and grinds；It is eventually adding the pol of sucrose allotment blueberry juice；(4) ground blueberry juice is put into hot water Water-bath；(5) strain after activation is linked into the blueberry juice that step (4) is handled well；It places into incubator and ferments；After fermentation Blueberry juice water-bath in the hot water, obtain lactobacillus-fermented type blueberry juice.

The Chinese patent of Publication No. CN106136113A discloses a kind of system of blueberry leaf beauty lactobacillus-fermented dried bamboo shoots Preparation Method, comprising the following steps: one, by fresh bamboo shoot decladding cleaning after, be cut into bamboo shoot piece；Bamboo shoot piece is placed in rice washing water and is rinsed； By honey and water according to the ratio mixing preparation of 3-4:1 at hydromel；Bamboo shoot piece after rinsing is placed in hydromel and impregnates 2-3 It after hour, takes out, is placed in fermentor, access lactic acid bacteria carries out one time fermentation: lactobacillus inoculum amount is 3%, liquid-solid ratio 2: 1, ferment 48h at 33 DEG C；The lemon juice of honey water quality 1-3% is added in the hydromel；Two, by chicken bone, dried peppermint leaf, indigo plant 200-220 times of water is added in certain kind of berries leaf, jujube mixing, after being boiled by fire, filtering obtains nutrient solution；It three, will be after one time fermentation Dried bamboo shoots use micro-wave vacuum to moisture content for 10-12%；Dried bamboo shoots after micro-wave vacuum are placed in nutrient solution and are soaked Bubble takes out after 1-2 hours, is placed in fermentor by sterilization treatment and carries out secondary fermentation, and lactobacillus inoculum amount is 4%, and liquid is solid Than being fermented for 24 hours at 33 DEG C for 2:1；Four, the dried bamboo shoots after secondary fermentation are dried to dried bamboo shoots moisture in the environment of 50-60 DEG C It is 3-5% to get blueberry leaf beauty lactobacillus-fermented dried bamboo shoots.

The Chinese patent of Publication No. CN106306944A discloses a kind of preparation method of lactic acid bacteria blueberry juice, including with Lower step: one, fresh blueberry cleaning is selected, vacuum microwave drying is carried out after cleaning, until moisture content makes water in 20-30% Fruit softening；Blueberry after softening is placed in the colour protecting liquid mixed by lemon juice and water and is impregnated 3 hours；Two, by dry lemon 20-30 times of water is added after piece, black tea, caraway stalk mixing, after being boiled by fire, filtering obtains nutrient solution；Three, by new fresh bean curd Slag is placed in 95-98 DEG C, steam pressure 3-5kg/cm²Utensil in heat 2-3min；Soybean residue after heating naturally cools to It mixes at 20-30 DEG C with the water of equivalent, and is handled 1-3 times with micronizer, the average length for obtaining fiber is that 220-240 is micro- Rice, viscosity are the soybean residue mud of 48 × 103 centipoises；Suitable quantity of water is added after soybean residue mud and nutrient solution are mixed to stir evenly, obtains beans Rotten slag mud nutrition paste；Four, blueberry is poured into soybean residue mud nutrition paste, and blueberry is immersed in soybean residue mud nutrition paste, It is fitted into sealing container and carries out vacuum infiltration nutrition processing；Vacuum seeps the detailed process of nutrition processing are as follows: vacuumizes to sealing container 15-20 minutes are -75--85kPa to vacuum degree, and then deflate 5-10min, then Dipping 1-2 hours；Five, vacuum seeps nutrition After processing, blueberry is taken out, after clear water is cleaned, then blueberry blueberry juice is squeezed into, blueberry juice is mixed with white granulated sugar, citric acid After be put into colloid mill and grind；Ground blueberry juice is put into water-bath 12-15min in 95-100 DEG C of hot water；It six, will compounding Lactic acid bacteria fermenting agent is added in MRS broth bouillon with the ratio of 1g/100mL, is activated in 35-37 DEG C of culture 22-24h Bacterium solution is obtained, the compounding lactic acid bacteria fermenting agent includes following component based on mass fraction: 40% Bifidobacterium, 30% Bao Jiali Sub- lactobacillus, 20% streptococcus thermophilus, 5% Lactobacillus rhamnosus, 5% bifidus factor；Seven, by the bacterium solution after activation by quality point The inoculum concentration of number 4-5% is linked into blueberry juice ferments in 35-37 DEG C of culture 22-24h；Blueberry juice after fermentation exists Water-bath 8-10min in 95-100 DEG C of hot water, finally obtains lactobacillus-fermented blueberry juice.

The Chinese patent of Publication No. CN107095097A discloses a kind of preparation method of lactobacillus-fermented blueberry drink, It is characterized in that as follows: taking fermentation blueberry protoplasm, fructose syrup or alternative sugar, pure water, allotment to reach according to said ratio To suitable sugar-acid ratio, mocromembrane is filtered up to semi-finished product；Semi-finished product are carried out to the height of 85~121 DEG C of temperature, time 2s~10min Warm instantaneous sterilization, aseptic canning；Or first by the canned sealing of semi-finished product, then carry out 85~101 DEG C of temperature, 5~40min of time is killed Bacterium is to get finished product；The preparation method of the fermentation blueberry protoplasm is: blueberry protoplasm 85%~92% by weight percentage, fruit Glucose slurry or alternative sugared 8%~15%, selected blueberry fresh fruit, impurity elimination is cleaned up, is beaten；Add fructose syrup or alternative sugar；It is blue Certain kind of berries magma crosses colloid mill homogeneous；75~105 DEG C of 5~20min of sterilizing, are cooled to 20~45 DEG C；By lactobacillus acidophilus by 104~ The ratio of 109CFU/mL is inoculated in blueberry protoplasm；Fermentation, 30~40 DEG C of temperature, 24~72h of time, pH value 2.85~3.10 When terminate；4 DEG C of refrigerations are spare.

The Chinese patent of Publication No. CN107372825A discloses a kind of production method of blueberry milk beer drink, including such as Lower step: (1) fresh milk or skimmed milk powder reconstituted milk add sucrose, obtain cream using lactobacillus-fermented to curdled milk after pasteurize Acid bacteria fermentation yogurt；(2) fresh milk or skimmed milk powder reconstituted milk add sucrose, obtain ferment using saccharomycetes to make fermentation after pasteurize Female bacterium acidified milk；(3) lactic acid bacteria fermentation milk that step (1) obtains and the saccharomycetes to make fermentation cream that step (2) obtains are mixed to get Mixing cultured milk；(4) it is separated by solid-liquid separation after blueberry being squeezed the juice and obtains blueberry juice；(5) add in the mixing cultured milk obtained by step (3) After entering blueberry juice obtained by step (4), compound stabilizer and sweetener is added, is uniformly mixing to obtain blueberry mixing cultured milk；(6) The progress of blueberry mixing cultured milk obtained by step (5) is high-pressure homogeneous, blueberry milk beer drink is obtained after then being filled CO2, filling, sterilizing Product finished product.

Summary of the invention

Blueberry product is primarily present three kinds of situations at present, first is that various dairy products are simply added to, mainly for utilizing indigo plant Water colo(u)r in certain kind of berries fruit, the problem of having will cause blueberry pericarp and blueberry seed；Second is that by automation extract equipment into Row extraction functionality pigment, the utilization rate that will cause blueberry is not high, third is that generating filtering by carrying out fermentation directly as raw material Various beverage products are obtained, a large amount of water colo(u)rs is will cause and is oxidized destruction, blueberry master in microbial fermentation growth course The problems such as wanting functional component loss excessive, it is an object of the invention to solve shortcomings and deficiencies of the prior art, provides one kind The preparation method of utilization rate height, blueberry probiotic products full of nutrition.

The present invention provides the preparation method of selenium-rich blueberry probiotic products, the specific steps of which are as follows:

(1) yeast culture medium is prepared, sodium selenite and oxide powder and zinc are added, is inoculated with Saccharomyces cerevisiae after high-temperature sterilization, 25 ~30 DEG C aerobic fermentation 2~4 days, 10 DEG C of 1~2h of standing obtain clear liquid and yeast thallus；

(2) water is added to yeast thallus, adds neutral proteinase and calcium chloride, 30~40 DEG C of 3~4h of heat preservation are added Blueberry powder after crushing stirs 30~60min, and filter to get filtrate I and pomace I, wherein the amount kg and blueberry powder of yeast thallus Amount kg than 3~8:10；

(3) whole clear liquids are added after pomace I being carried out high-temperature sterilization, 25~30 DEG C of 24~48h of aerobic fermentation filter to obtain filter Liquid II；

(4) lactic acid bacteria and Bifidobacterium Bifidum will be added and carry out 24~48h of fermentation after milk carries out high-temperature sterilization, then with filtrate I 10~15 DEG C of 3~6h of mixing are carried out, filtrate II is added, after mixing 0~5 DEG C of preservation.

In a specific embodiment, step (1) amount that sodium selenite is added reaches final concentration of 0.2~10g/ L, the amount that zinc oxide is added reach final concentration of 0.5~15g/L.

In a specific embodiment, the volume L and culture volume L of step (1) the Saccharomyces cerevisiae inoculum concentration are 5 ~15:100, Saccharomyces cerevisiae strain can directly be bought from market, such as Angel Yeast.

In a specific embodiment, step (2) the amount L that water is added and bread microzyme body weight kg ratio are 3 ~6:1.

In a specific embodiment, the amount of step (2) described neutral proteinase reaches final concentration of 20~500U/L； The amount of calcium chloride reaches final concentration of 1~50g/L.

In a specific embodiment, step (1) and (3) described high-temperature sterilization are preferably 110~121 DEG C, heat preservation 20 ~30min.

In a specific embodiment, preferably 110~121 DEG C of step (4) the milk sterilizing, heat preservation 20~ 30min。

In a specific embodiment, the volume L of step (4) described milk and the weight kg ratio of blueberry powder be 5~ 15:1.

In a specific embodiment, the body of step (4) the volume L that lactobacillus inoculum amount is added and pasteurized milk Product L is 10~20:100, and the volume L of the volume L of Bifidobacterium Bifidum inoculum concentration and pasteurized milk is 5~15:100, lactic acid bacteria and double Qi bacillus species can directly be bought from market.

Technical effect

1, yeast autolysis releases a large amount of protein, and a large amount of selenium-rich and zinc-rich small peptide are formed under the action of protease The glucides such as glucose, sucrose in various fruit are carried out rapid conversion further through mixing in short-term by substance, form sugar-free cream Product, and remain fruit original local flavor.

2, product safety had both been taken full advantage of calcium ion and had been formed largely by the secondary fermentation of lactic acid bacteria and Bifidobacterium Bifidum Calcium lactate, and effectively inhibit the growth of yeast in obtained product, flavor will not be caused to change at any time；

3, by lactic acid bacteria fermented milk, calcium lactate suspension is formed under cryogenic, is made using the absorption of calcium lactate With enhancing the stability of small peptide substance in the product.

Specific embodiment

Essentiality content of the invention is further illustrated with embodiment of the invention below, but this is not limited with this Invention.

Embodiment 1

100L yeast culture medium is prepared, 300g sodium selenite and 400g oxide powder and zinc is added, is inoculated with 10L after high-temperature sterilization Saccharomyces cerevisiae, 28 DEG C aerobic fermentation 3 days, 10 DEG C of standing 1h obtain clear liquid and 2.25kg yeast thallus；It is added into yeast thallus 10L water adds 2000U neutral proteinase and 350g calcium chloride, and 35 DEG C of heat preservation 4h add blueberry powder 10kg after crushing, 50min is stirred, filter to get filtrate I and pomace I；Clear liquid (whole) is added after pomace I is carried out high-temperature sterilization, 28 DEG C of aerobic fermentations 36h, filters to get filtrate II；After 100L milk is carried out high-temperature sterilization, 10L lactic acid bacteria is added and 10L Bifidobacterium Bifidum ferments 36h, then 13 DEG C of mixing 3h are carried out with filtrate I, filtrate II is added, after mixing 4 DEG C of preservations.

Embodiment 2

100L yeast culture medium is prepared, 350g sodium selenite and 500g oxide powder and zinc is added, is inoculated with 10L after high-temperature sterilization Saccharomyces cerevisiae, 28 DEG C aerobic fermentation 4 days, 10 DEG C of standing 1.5h obtain clear liquid and 2.41kg yeast thallus；It is added into yeast thallus 10L water adds 2500U neutral proteinase and 400g calcium chloride, and 40 DEG C of heat preservation 3h add blueberry powder 12kg after crushing, 40min is stirred, filter to get filtrate I and pomace I；Clear liquid (whole) is added after pomace I is carried out high-temperature sterilization, 25~30 DEG C aerobic Ferment 48h, filters to get filtrate II；After 130L milk is carried out high-temperature sterilization, 15L lactic acid bacteria is added and 16L Bifidobacterium Bifidum carries out Ferment 48h, then carries out 12 DEG C of mixing 5h with filtrate I, adds filtrate II, after mixing 4 DEG C of preservations.To according to the facts Apply example 1

100L yeast culture medium is prepared, 300g sodium selenite and 400g oxide powder and zinc is added, is inoculated with 10L after high-temperature sterilization Saccharomyces cerevisiae, 28 DEG C add 2000U in aerobic fermentation 3 days, blueberry powder 10kg after 10L water is added and crushes, stirring 50min Neutral proteinase and 350g calcium chloride, 35 DEG C of heat preservation 5h filter to get filtrate I；After 100L milk is carried out high-temperature sterilization, it is added 10L lactic acid bacteria and 10L Bifidobacterium Bifidum carry out fermentation 36h, then carry out 13 DEG C of mixing 3h with filtrate I, after mixing 4 DEG C of guarantors It deposits.

Comparative examples 2

100L yeast culture medium is prepared, 300g sodium selenite and 400g oxide powder and zinc is added, is inoculated with 10L after high-temperature sterilization Saccharomyces cerevisiae, 28 DEG C aerobic fermentation 3 days, 2000U neutral proteinase and 350g calcium chloride, 35 DEG C of heat preservation 5h, addition 10L water is added With blueberry powder 10kg after crushing, 50min is stirred, filters to get filtrate I；After 100L milk is carried out high-temperature sterilization, 10L cream is added Sour bacterium and 10L Bifidobacterium Bifidum carry out fermentation 36h, then carry out 13 DEG C of mixing 3h with filtrate I, and 4 DEG C of preservations after mixing are It can.

Comparative examples 3

100L yeast culture medium is prepared, 300g sodium selenite and 400g oxide powder and zinc is added, is inoculated with 10L after high-temperature sterilization Saccharomyces cerevisiae, 28 DEG C aerobic fermentation 3 days, be added 2000U neutral proteinase, 35 DEG C of heat preservation 5h, be added 10L water and crushing after blueberry Fruit powder 10kg stirs 50min, filters to get filtrate I；After 100L milk is carried out high-temperature sterilization, 10L lactic acid bacteria is added and 10L is bis- Qi bacillus carries out fermentation 36h, then carries out 13 DEG C of mixing 3h with filtrate I, 4 DEG C of preservations after mixing.

Attached: Se content, pigment be anti-oxidant in various products, small peptide content balance table

Take various sample 100mL, detect the method for organic selenium and inorganic selenium by documents and materials " in health food organic selenium and The analysis of inorganic selenium is inquired into " method that provides detected；Various sample 100mL are taken, antioxygen is carried out using ethanolic extraction pigment Change experiment, is control with 4 grams of blueberry powders；Various sample 100mL, centrifuging and taking supernatant are taken, precipitating adds water centrifuging and taking supernatant, Merge supernatant, after adding acetone, then centrifuging and taking precipitating, water is added, centrifugal drying weighing is small peptide weight；It detects knot Fruit is shown in Table 1.

The content table of selenium in 1 various products of table

Product	Organic selenium content mg	Inorganic Se content mg	Pigment antioxygen rate %	Small peptide content mg
					Embodiment 1	83.6	-	85.6%	11.5
Embodiment 2	81.8	-	84.2%	11.4
					Comparative examples 1	56.1	13.4	62.3%	4.51
Comparative examples 2	52.9	15.8	73.7%	5.68
					Comparative examples 3	53.4	14.3	75.4%	4.89

Claims (8)

1. the preparation method of selenium-rich blueberry probiotic products, the specific steps of which are as follows:

(1) yeast culture medium is prepared, sodium selenite and oxide powder and zinc are added, is inoculated with Saccharomyces cerevisiae after high-temperature sterilization, 25~30 DEG C aerobic fermentation 2~4 days, 10 DEG C of 1~2h of standing obtained clear liquid and yeast thallus；

(2) water is added to yeast thallus, adds neutral proteinase and calcium chloride, 30~40 DEG C of 3~4h of heat preservation add crushing Blueberry powder afterwards stirs 30~60min, and filter to get filtrate I and pomace I, wherein the amount kg of yeast thallus and the amount of blueberry powder Kg is than 3~8:10；

(3) whole clear liquids are added after pomace I being carried out high-temperature sterilization, 25~30 DEG C of 24~48h of aerobic fermentation filter to get filtrate Ⅱ；

(4) after milk being carried out high-temperature sterilization, lactic acid bacteria is added and Bifidobacterium Bifidum carries out 24~48h of fermentation, then is carried out with filtrate I 10~15 DEG C of 3~6h of mixing, add filtrate II, after mixing 0~5 DEG C of preservation.

Step (1) amount that sodium selenite is added reaches final concentration of 0.2~10g/L, and the amount that zinc oxide is added reaches dense eventually Degree is 0.5~15g/L.

2. claim 1 method, wherein the volume L and culture volume L of step (1) the Saccharomyces cerevisiae inoculum concentration are 5~15: 100。

3. claim 1 method, wherein step (2) the amount L that water is added and bread microzyme body weight kg ratio are 3~6:1.

4. claim 1 method, wherein the amount of step (2) described neutral proteinase reaches final concentration of 20~500U/L；Chlorination The amount of calcium reaches final concentration of 1~50g/L.

5. claim 1 method, wherein step (1) and (3) described high-temperature sterilization are preferably 110~121 DEG C, and heat preservation 20~ 30min。

6. claim 1 method, wherein preferably 110~121 DEG C of step (4) the milk sterilizing, keeps the temperature 20~30min.

7. claim 1 method, wherein the volume L of step (4) described milk and the weight kg ratio of blueberry powder are 5~15:1.

8. claim 1 method, wherein the volume L of step (4) the addition lactobacillus inoculum amount and the volume L of pasteurized milk are 10~20:100, the volume L of Bifidobacterium Bifidum inoculum concentration and the volume L of pasteurized milk are 5~15:100.