CN109123297A - A kind of probiotic powder solid beverage of advantageous glycemic index decline - Google Patents
A kind of probiotic powder solid beverage of advantageous glycemic index decline Download PDFInfo
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- CN109123297A CN109123297A CN201810902178.3A CN201810902178A CN109123297A CN 109123297 A CN109123297 A CN 109123297A CN 201810902178 A CN201810902178 A CN 201810902178A CN 109123297 A CN109123297 A CN 109123297A
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- lactobacillus rhamnosus
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- 239000000843 powder Substances 0.000 title claims abstract description 60
- 239000006041 probiotic Substances 0.000 title claims abstract description 22
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 22
- 235000013361 beverage Nutrition 0.000 title claims abstract description 20
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 20
- 239000007787 solid Substances 0.000 title claims abstract description 19
- 230000007423 decrease Effects 0.000 title claims abstract description 11
- 230000002641 glycemic effect Effects 0.000 title claims abstract description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 13
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 13
- 210000002221 olecranon process Anatomy 0.000 claims abstract description 13
- 238000011049 filling Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000004375 Dextrin Substances 0.000 claims abstract description 7
- 229920001353 Dextrin Polymers 0.000 claims abstract description 7
- 229920001100 Polydextrose Polymers 0.000 claims abstract description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000019425 dextrin Nutrition 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000011812 mixed powder Substances 0.000 claims abstract description 7
- 239000001259 polydextrose Substances 0.000 claims abstract description 7
- 235000013856 polydextrose Nutrition 0.000 claims abstract description 7
- 229940035035 polydextrose Drugs 0.000 claims abstract description 7
- 239000000811 xylitol Substances 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 7
- 229960002675 xylitol Drugs 0.000 claims abstract description 7
- 235000010447 xylitol Nutrition 0.000 claims abstract description 7
- 230000007613 environmental effect Effects 0.000 claims abstract description 3
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 52
- 238000001035 drying Methods 0.000 claims description 23
- 241000894006 Bacteria Species 0.000 claims description 22
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- 238000010792 warming Methods 0.000 claims description 15
- 238000007710 freezing Methods 0.000 claims description 13
- 230000008014 freezing Effects 0.000 claims description 13
- 238000011218 seed culture Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 11
- 239000008103 glucose Substances 0.000 claims description 11
- 239000003102 growth factor Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 239000000839 emulsion Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 238000004108 freeze drying Methods 0.000 claims description 7
- 239000001963 growth medium Substances 0.000 claims description 7
- 102000003712 Complement factor B Human genes 0.000 claims description 6
- 108090000056 Complement factor B Proteins 0.000 claims description 6
- 239000001888 Peptone Substances 0.000 claims description 6
- 108010080698 Peptones Proteins 0.000 claims description 6
- 235000015278 beef Nutrition 0.000 claims description 6
- KLOIYEQEVSIOOO-UHFFFAOYSA-N carbocromen Chemical compound CC1=C(CCN(CC)CC)C(=O)OC2=CC(OCC(=O)OCC)=CC=C21 KLOIYEQEVSIOOO-UHFFFAOYSA-N 0.000 claims description 6
- 239000012531 culture fluid Substances 0.000 claims description 6
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 235000007079 manganese sulphate Nutrition 0.000 claims description 6
- ISPYRSDWRDQNSW-UHFFFAOYSA-L manganese(II) sulfate monohydrate Chemical compound O.[Mn+2].[O-]S([O-])(=O)=O ISPYRSDWRDQNSW-UHFFFAOYSA-L 0.000 claims description 6
- BZDIAFGKSAYYFC-UHFFFAOYSA-N manganese;hydrate Chemical compound O.[Mn] BZDIAFGKSAYYFC-UHFFFAOYSA-N 0.000 claims description 6
- 239000002609 medium Substances 0.000 claims description 6
- 235000019319 peptone Nutrition 0.000 claims description 6
- 229940041514 candida albicans extract Drugs 0.000 claims description 5
- 229920000136 polysorbate Polymers 0.000 claims description 5
- 239000012138 yeast extract Substances 0.000 claims description 5
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 239000001632 sodium acetate Substances 0.000 claims description 4
- 235000017281 sodium acetate Nutrition 0.000 claims description 4
- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000012423 maintenance Methods 0.000 claims description 3
- 238000010899 nucleation Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000012360 testing method Methods 0.000 claims description 3
- 229960005486 vaccine Drugs 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 201000001421 hyperglycemia Diseases 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 244000045195 Cicer arietinum Species 0.000 description 7
- 235000010523 Cicer arietinum Nutrition 0.000 description 7
- 239000008280 blood Substances 0.000 description 6
- 210000004369 blood Anatomy 0.000 description 6
- 230000036541 health Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000006071 cream Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical compound [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000002552 dosage form Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000005496 eutectics Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Organic Chemistry (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Genetics & Genomics (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Medicinal Chemistry (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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Abstract
The present invention relates to food processing technology fields, it is concretely a kind of probiotic powder solid beverage of advantageous glycemic index decline, raw material comprising following parts by weight: 30 ~ 40 parts of olecranon bean powder, 20 ~ 30 parts of xylitol, 10 ~ 30 parts of resistant dextrin, 10 ~ 20 parts of polydextrose, 1 ~ 5 part of Freeze-dry Powder of Probioctics, 1 ~ 3 part of citric acid, 40 meshes will be crossed after each component raw material stoving, obtain raw material fine powder；Then according to olecranon bean powder: xylitol: resistant dextrin: polydextrose: Freeze-dry Powder of Probioctics: citric acid: the ratio of=40:24:12:20:2:2 is uniformly mixed, and obtains mixed-powder；It is 25 DEG C of temperature < that mixed-powder, which is carried out filling, filling environmental condition, and humidity < 50%, filling is viable count >=1 × 1010CFU/g, sugar content is low in present component, and stability is good, and suitable for the group for having hyperglycemia to be inclined to, while the present invention is viable type product, does not contain additive.
Description
Technical field
The present invention relates to food processing technology fields, are concretely that a kind of probiotic powder of advantageous glycemic index decline is solid
Body beverage.
Background technique
In recent years, probiotic powder solid beverage market rapid development promotes intestinal health, maintains intestinal flora balance,
Immunity etc. is improved to be known together by consumer.But probiotic powder solid beverage be it is edible after achieve the effect that it is certain, must
It need guarantee the compositions such as the activity of probiotics, especially using person in middle and old age's main foreigner tourists as representative.Therefore, active probiotic powder solid is drunk
Material has all bases for becoming an important single-item class on the following beverage market and condition, this dosage form also overcome liquid
The complexity of state probiotic composition storage and traffic condition.
The nearly recent two decades of diabetic are significantly increased, and are called " rich people's disease " and seriously threaten people's health, currently
Essence is added in probiotic powder solid beverage generally in the market to improve the flavor of beverage.In this way, to consumer health not
There is good help.
With the development of society, but more and more consumers more focus on health concept, especially person in middle and old age group and
The product of the health of low-sugar type is favored by the group for having hyperglycemia to be inclined to.
Chick-pea is a kind of composite carbon hydrate, can gradually be released energy, and not will cause blood glucose, hurricane is high quickly.It
The many kinds of substance including folic acid, potassium, calcium, magnesium and various vitamins is contained in the inside, and because has the dimension of very more contents
Raw element, so chick-pea has certain hypoglycemic effect.It is intracorporal that the cellulose of the inside can effectively help us to be discharged
Then waste controls our blood glucose, effective screening had once just been done to the hypoglycemic position of chick-pea by Shihezi Univ etc., knot
Fruit, which shows chick-pea really, to be had the function of reducing related blood glucose value.
Chick-pea is applied in active probiotic powder solid beverage thus, to provide a kind of suitable high blood glucose of low-sugar type
The active probiotic powder solid beverage that crowd uses be very it is necessary to.
Summary of the invention
The present invention breaches the problem of the prior art, devises a kind of activity that low-sugar type is suitble to high blood glucose crowd to use
Probiotic powder solid beverage, with white granulated sugar, essence etc. commonly used in chick-pea substitution probiotic powder solid beverage.
In order to achieve the above object, the present invention devises a kind of probiotic powder solid beverage of advantageous glycemic index decline,
It is characterized by: the raw material comprising following parts by weight: 30 ~ 40 parts of olecranon bean powder, 20 ~ 30 parts of xylitol, resistant dextrin 10 ~ 30
Part, 10 ~ 20 parts of polydextrose, 1 ~ 5 part of Freeze-dry Powder of Probioctics, 1 ~ 3 part of citric acid；
Preparation method is as follows:
Step 1: 40 meshes will be crossed after each component raw material stoving, obtain raw material fine powder；
Step 2: raw material fine powder is according to olecranon bean powder: xylitol: resistant dextrin: polydextrose: Freeze-dry Powder of Probioctics: citric acid :=
The ratio of 40:24:12:20:2:2 is uniformly mixed, and obtains mixed-powder；
Step 3: it is 25 DEG C of temperature < that mixed-powder, which is carried out filling, filling environmental condition, and humidity < 50%, filling is viable bacteria
Number >=1 × 1010CFU/g。
The Freeze-dry Powder of Probioctics is mainly by Lactobacillus rhamnosus Lr-G14(Lactobacillus rhamnosus Lr-
G14) ferment bacterium mud, pure water, bacteria protectant composition, the Lactobacillus rhamnosus Lr-G14(Lactobacillus
Rhamnosus Lr-G14) fermentation bacterium mud, pure water, the weight ratio between bacteria protectant be 1:1.2-1.6:0.4-0.8,
Preferably 1:1.4:0.6.
The Lactobacillus rhamnosus Lr-G14(Lactobacillus rhamnosus Lr-G14) deposit number are as follows:
CCTCC NO:M2013693, preservation address are China typical culture collection center, and the preservation time is on December 23rd, 2013.
The preparation method of the Freeze-dry Powder of Probioctics is prepared as follows:
Step 1: seed culture medium is put into seeding tank, is sterilized 20 minutes under conditions of 121 DEG C, after cool to 37 DEG C,
Access Lactobacillus rhamnosus Lr-G14(Lactobacillus rhamnosus Lr-G14) seed, inoculum concentration 4%, at 37 DEG C
Constant temperature under cultivate 12 hours, obtain Lactobacillus rhamnosus Lr-G14(Lactobacillus rhamnosus Lr-
G14) seed culture fluid；
Step 2: fermentation medium is putted into fermenter, is sterilized 20 minutes under conditions of 121 DEG C, after be cooled to 37 DEG C, connect
Enter Lactobacillus rhamnosus Lr-G14(Lactobacillus rhamnosus Lr-G14) seed culture fluid, inoculum concentration 2%,
It is cultivated under 37 DEG C of constant temperature 10 hours, pH value >=5.2 of fermentation liquid is maintained using 20% lye during the cultivation process, after
Fermentation liquid is cooled to 15 DEG C hereinafter, obtaining Lactobacillus rhamnosus Lr-G14(Lactobacillus rhamnosus Lr-
G14) fermentation culture；
Step 3: Lactobacillus rhamnosus Lr-G14(Lactobacillus rhamnosus Lr-G14) fermentation culture is utilized
Lactobacillus rhamnosus Lr-G14(Lactobacillus rhamnosus Lr-G14 is collected after disc separator separation) zymophyte
Mud；
Step 4: weighing Lactobacillus rhamnosus Lr-G14(Lactobacillus rhamnosus Lr-G14) fermentation bacterium mud, adds
Enter pure water identical with its weight, bacteria protectant is then added, stirring and emulsifying is uniform, obtains emulsion, emulsion is filled
Enter tray freeze-drying.
The process steps of the freeze-drying are as follows: the tray equipped with emulsion being first put into vacuum freezing drying oven, by material
Temperature is down to subzero 40 DEG C, and is kept for 90 minutes, then carries out vacuumizing operation, when vacuum freezing drying oven pressure drops to 20Pa
Afterwards, the heating system of vacuum freezing drying oven is opened, so that shelf temperature half an hour rises to subzero 25 DEG C, and maintenance 12 is small
When, then shelf was warming up to subzero 15 DEG C at 1 hour, drying in 10 hours is maintained, then shelf was warming up to subzero 5 DEG C at 1 hour,
Drying in 12 hours is maintained, then shelf was warming up to 5 DEG C at 1 hour, maintains drying in 6 hours, then shelf was warming up to 15 at 1 hour
DEG C, it maintains 6 hours, then shelf was warming up to 25 DEG C at 1 hour, maintains drying in 4 hours, at this moment, vacuum freezing drying oven pressure
5Pa is dropped to hereinafter, obtaining bacteria cake, after method pass the test of boosting, restores vacuum freezing drying oven pressure, bacteria cake is taken out,
Crushing forms probiotics freeze-dried vaccine powder.
The seed culture medium mainly by 2% glucose, 1% beef extract powder, 0.8% peptone, 0.6% chick-pea
Powder, 0.5% yeast extract, 0.5% sodium acetate, 0.2% diammonium hydrogen citrate, 0.2% dipotassium hydrogen phosphate, 0.1% tween
80,0.1% growth factor A, 0.1% growth factor B, 0.025% seven water manganese sulfates, 0.005% manganese sulfate monohydrate,
93.87% pure water composition.
The fermentation medium mainly by 2% glucose, 1% beef extract powder, 0.8% peptone, 0.5% yeast
Cream, 0.5% sodium acetate, 0.5% olecranon bean powder, 0.2% diammonium hydrogen citrate, 0.2% dipotassium hydrogen phosphate, 0.1% tween
80,0.1% growth factor A, 0.1% growth factor B, 0.025% seven water manganese sulfates, 0.005% manganese sulfate monohydrate,
93.97% pure water composition.
Compared with prior art, the present invention sugar content is low in ingredient, stability is good, suitable for the group for having hyperglycemia to be inclined to
Body, while the present invention is viable type product, does not contain additive.
Specific embodiment
The present invention is described further in conjunction with specific embodiments.
Embodiment 1:
Seed culture medium is prepared first, takes 2% glucose, 1% beef extract powder, 0.8% peptone, 0.6% olecranon bean powder,
0.5% yeast extract, 0.5% sodium acetate, 0.2% diammonium hydrogen citrate, 0.2% dipotassium hydrogen phosphate, 0.1% Tween 80,
0.1% growth factor A, 0.1% growth factor B, 0.025% seven water manganese sulfates, 0.005% manganese sulfate monohydrate, remaining is
Water is uniformly mixed, seed culture medium is made.
Seed culture medium is put into seeding tank later, is sterilized 20 minutes under conditions of 121 DEG C, after cool to 37
DEG C, access Lactobacillus rhamnosus Lr-G14(Lactobacillus rhamnosus Lr-G14) seed, inoculum concentration 4%,
It is cultivated 12 hours under 37 DEG C of constant temperature, obtains Lactobacillus rhamnosus Lr-G14(Lactobacillus rhamnosus
Lr-G14) seed culture fluid.
Then 2% glucose, 1% beef extract powder, 0.8% peptone, 0.5% yeast extract, 0.5% acetic acid are weighed
Sodium, 0.5% olecranon bean powder, 0.2% diammonium hydrogen citrate, 0.2% dipotassium hydrogen phosphate, 0.1% Tween 80,0.1% growth
Factors A, 0.1% growth factor B, 0.025% seven water manganese sulfates, 0.005% manganese sulfate monohydrate, 93.97% pure water system
Standby fermentation medium.
Fermentation medium is putted into fermenter later, is sterilized 20 minutes under conditions of 121 DEG C, after be cooled to 37 DEG C,
Access Lactobacillus rhamnosus Lr-G14(Lactobacillus rhamnosus Lr-G14) seed culture fluid, inoculum concentration 2%,
It is cultivated under 37 DEG C of constant temperature 10 hours, pH value >=5.2 of fermentation liquid is maintained using 20% lye during the cultivation process,
Fermentation liquid is cooled to 15 DEG C hereinafter, obtaining Lactobacillus rhamnosus Lr-G14(Lactobacillus rhamnosus Lr- afterwards
G14) fermentation culture.
Lactobacillus rhamnosus Lr-G14(Lactobacillus rhamnosus Lr-G14) fermentation culture is utilized into dish
Lactobacillus rhamnosus Lr-G14(Lactobacillus rhamnosus Lr-G14 is collected after the separation of piece seperator) zymophyte
Mud is weighed, and adds pure water identical with its weight, bacteria protectant is then added, and stirring and emulsifying is uniform, obtains cream
Change liquid, emulsion loading tray is lyophilized.
Freeze-drying process is as follows: the tray equipped with emulsion being first put into vacuum freezing drying oven, temperature of charge is down to zero
Lower 40 DEG C, and kept for 90 minutes, it then carries out vacuumizing operation, after vacuum freezing drying oven pressure drops to 20Pa, open true
The heating system of vacuum freecing-dry case, so that shelf temperature half an hour rises to subzero 25 DEG C, and maintains 12 hours, then by shelf
It was warming up to subzero 15 DEG C at 1 hour, maintains drying in 10 hours, then shelf was warming up to subzero 5 DEG C at 1 hour, maintains 12 hours
It is dry, then shelf was warming up to 5 DEG C at 1 hour, drying in 6 hours is maintained, then shelf was warming up to 15 DEG C at 1 hour, maintenance 6 is small
When, then shelf was warming up to 25 DEG C at 1 hour, maintains drying in 4 hours, at this moment, vacuum freezing drying oven pressure drop to 5Pa with
Under, bacteria cake is obtained, after method pass the test of boosting, restores vacuum freezing drying oven pressure, bacteria cake is taken out, crush and form benefit
Raw bacterium freeze-dried vaccine powder, during freeze-drying, due to being added to olecranon bean powder, so that the eutectic point of freeze-dried powder is than traditional raising
2 DEG C, under equal conditions, the time of lyophilization can be compressed 4 ~ 6 hours, reduce the time cycle of freeze-drying, while after making
The loose degree of the freeze-dried powder of phase increases.
40 parts of olecranon bean powder are weighed, 24 parts of xylitol, 12 parts of resistant dextrin, 20 parts of polydextrose, is prepared by aforesaid way
2 parts of Freeze-dry Powder of Probioctics, 2 parts of citric acid, then each component ingredient is mixed, by mixed powder in environment temperature
26 DEG C hereinafter, carried out under the conditions of humidity 50% is below it is filling so that product viable count after filling be 15,000,000,000/gram.
Products of the present invention is compared with existing, and sugar content is low in ingredient, and stability is good, suitable for there is high blood
The group of sugar tendency, while the present invention is viable type product, does not contain additive.
Claims (6)
1. a kind of probiotic powder solid beverage of advantageous glycemic index decline, it is characterised in that: the raw material comprising following parts by weight:
30 ~ 40 parts of olecranon bean powder, 20 ~ 30 parts of xylitol, 10 ~ 30 parts of resistant dextrin, 10 ~ 20 parts of polydextrose, Freeze-dry Powder of Probioctics 1 ~ 5
Part, 1 ~ 3 part of citric acid；
Preparation method is as follows:
Step 1: 40 meshes will be crossed after each component raw material stoving, obtain raw material fine powder；
Step 2: by raw material fine powder according to olecranon bean powder: xylitol: resistant dextrin: polydextrose: Freeze-dry Powder of Probioctics: lemon
Acid: the ratio of=40:24:12:20:2:2 is uniformly mixed, and obtains mixed-powder；
Step 3: it is 25 DEG C of temperature < that mixed-powder, which is carried out filling, filling environmental condition, and humidity < 50%, filling is viable bacteria
Number >=1 × 1010CFU/g。
2. a kind of probiotic powder solid beverage of advantageous glycemic index decline according to claim 1, it is characterised in that: institute
Freeze-dry Powder of Probioctics is stated mainly by Lactobacillus rhamnosus Lr-G14(Lactobacillus rhamnosus Lr-G14) zymophyte
Mud, pure water, bacteria protectant composition, the Lactobacillus rhamnosus Lr-G14(Lactobacillus rhamnosus Lr-
G14) ferment bacterium mud, pure water, the weight ratio between bacteria protectant is 1:1.2-1.6:0.4-0.8, preferably 1:
1.4:0.6, the Lactobacillus rhamnosus Lr-G14(Lactobacillus rhamnosus Lr-G14) deposit number are as follows:
CCTCC NO:M2013693, preservation address are China typical culture collection center, and the preservation time is on December 23rd, 2013.
3. a kind of probiotic powder solid beverage of advantageous glycemic index decline according to claim 2, it is characterised in that: institute
The preparation method for stating Freeze-dry Powder of Probioctics is prepared as follows:
Step 1: seed culture medium is put into seeding tank, is sterilized 20 minutes under conditions of 121 DEG C, after cool to 37 DEG C,
Access Lactobacillus rhamnosus Lr-G14(Lactobacillus rhamnosus Lr-G14) seed, inoculum concentration 4%, at 37 DEG C
Constant temperature under cultivate 12 hours, obtain Lactobacillus rhamnosus Lr-G14(Lactobacillus rhamnosus Lr-
G14) seed culture fluid；
Step 2: fermentation medium is putted into fermenter, is sterilized 20 minutes under conditions of 121 DEG C, after be cooled to 37 DEG C, connect
Enter Lactobacillus rhamnosus Lr-G14(Lactobacillus rhamnosus Lr-G14) seed culture fluid, inoculum concentration 2%,
It is cultivated under 37 DEG C of constant temperature 10 hours, pH value >=5.2 of fermentation liquid is maintained using 20% lye during the cultivation process, after
Fermentation liquid is cooled to 15 DEG C hereinafter, obtaining Lactobacillus rhamnosus Lr-G14(Lactobacillus rhamnosus Lr-
G14) fermentation culture；
Step 3: Lactobacillus rhamnosus Lr-G14(Lactobacillus rhamnosus Lr-G14) fermentation culture is utilized
Lactobacillus rhamnosus Lr-G14(Lactobacillus rhamnosus Lr-G14 is collected after disc separator separation) zymophyte
Mud；
Step 4: weighing Lactobacillus rhamnosus Lr-G14(Lactobacillus rhamnosus Lr-G14) fermentation bacterium mud, adds
Enter pure water identical with its weight, bacteria protectant is then added, stirring and emulsifying is uniform, obtains emulsion, emulsion is filled
Enter tray to be lyophilized.
4. a kind of probiotic powder solid beverage of advantageous glycemic index decline according to claim 3, it is characterised in that: institute
The process steps for stating freeze-drying are as follows: the tray equipped with emulsion being first put into vacuum freezing drying oven, temperature of charge is down to zero
Lower 40 DEG C, and kept for 90 minutes, it then carries out vacuumizing operation, after vacuum freezing drying oven pressure drops to 20Pa, open true
The heating system of vacuum freecing-dry case, so that shelf temperature half an hour rises to subzero 25 DEG C, and maintains 12 hours, then by shelf
It was warming up to subzero 15 DEG C at 1 hour, maintains drying in 10 hours, then shelf was warming up to subzero 5 DEG C at 1 hour, maintains 12 hours
It is dry, then shelf was warming up to 5 DEG C at 1 hour, drying in 6 hours is maintained, then shelf was warming up to 15 DEG C at 1 hour, maintenance 6 is small
When, then shelf was warming up to 25 DEG C at 1 hour, maintains drying in 4 hours, at this moment, vacuum freezing drying oven pressure drop to 5Pa with
Under, bacteria cake is obtained, after method pass the test of boosting, restores vacuum freezing drying oven pressure, bacteria cake is taken out, crush and form benefit
Raw bacterium freeze-dried vaccine powder.
5. a kind of probiotic powder solid beverage of advantageous glycemic index decline according to claim 3, it is characterised in that: institute
State seed culture medium mainly by 2% glucose, 1% beef extract powder, 0.8% peptone, 0.6% olecranon bean powder, 0.5%
Yeast extract, 0.5% sodium acetate, 0.2% diammonium hydrogen citrate, 0.2% dipotassium hydrogen phosphate, 0.1% Tween 80,0.1% life
Long factors A, 0.1% growth factor B, 0.025% seven water manganese sulfates, 0.005% manganese sulfate monohydrate, 93.87% pure water
Composition.
6. a kind of probiotic powder solid beverage of advantageous glycemic index decline according to claim 3, it is characterised in that: institute
State fermentation medium mainly by 2% glucose, 1% beef extract powder, 0.8% peptone, 0.5% yeast extract, 0.5% second
Sour sodium, 0.5% olecranon bean powder, 0.2% diammonium hydrogen citrate, 0.2% dipotassium hydrogen phosphate, 0.1% Tween 80,0.1% life
Long factors A, 0.1% growth factor B, 0.025% seven water manganese sulfates, 0.005% manganese sulfate monohydrate, 93.97% pure water
Composition.
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| CN111567796A (en) * | 2020-05-27 | 2020-08-25 | 山东探克生物科技股份有限公司 | Sports nutritional probiotic composition and preparation method thereof |
| CN114601168A (en) * | 2022-03-24 | 2022-06-10 | 江南大学 | Method for preparing prebiotics-containing probiotic microcapsules by spray drying |
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| CN111567796A (en) * | 2020-05-27 | 2020-08-25 | 山东探克生物科技股份有限公司 | Sports nutritional probiotic composition and preparation method thereof |
| CN114601168A (en) * | 2022-03-24 | 2022-06-10 | 江南大学 | Method for preparing prebiotics-containing probiotic microcapsules by spray drying |
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