CN109527547A - 一种乳酸菌发酵桑葚多糖口服液的制备方法 - Google Patents
一种乳酸菌发酵桑葚多糖口服液的制备方法 Download PDFInfo
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明涉及一种乳酸菌发酵桑葚多糖口服液的制备方法,包括步骤:(1)将原料经粉碎后,混合,然后加水,搅拌均匀,制得原料浆料;(2)将步骤(1)制得的原料浆料经灭菌,接入发酵菌,在35~38℃条件下发酵培养5~8天,然后灭菌后加入调味剂,即得;本发明提供了一种乳酸菌发酵桑葚多糖口服液的制备方法,通过将特定种类的微生物采用发酵技术与中草药生产相结合,获得的桑葚多糖口服液;经检测,其中富含大量的活性蛋白、氨基酸、类胡萝卜素、花青素、矿物质、活性多糖、黄酮类物质等成分。可辅助身体调节,促进新陈代谢,大大强化了桑葚的功能,达到五脏同补,阴阳调和的目的。
Description
技术领域
本发明涉及一种乳酸菌发酵桑葚多糖口服液的制备方法,属于保健食品工程技术领域。
背景技术
近年来,随着改革开放的不断深入,人们的物质生活水平得到极大的提高,同时人们对健康的渴望和要求也越来越高。2017年底,中国的退休人数达到2.61亿,中国已经进入老龄化阶段,加上大环境的污染和人们的生活方式以及饮食方式的不良习惯,造成的亚健康状况以及退化性疾病(如肥胖、II型糖尿病及三高等)越来越严重。同时,随着人们的寿命越来越长,各种现代文明病的健康问题越来越突出,成为了社会关注的焦点问题之一。采用一些天然植物辅以中药发酵生产食用型保健食品,已成为对抗营养保健的重要手段。
乳酸菌是一种活的微生物添加剂,在饲料中经常添加使用对动物生长、机体健康具有重要作用,能改善肠道环境促进消化,抑制病原菌,起到增强体质、控制疾病发生的作用,已在临床上得到验证。桑葚,作为一种药食同源的新资源食品原料,含有多酚、挥发油、多糖及氨基酸等化学成分,具有提高免疫力、抗氧化、降脂和消炎等生物活性,极具有开发价值与潜力。
桑葚为桑科落叶乔木桑树的成熟果实,桑葚又叫桑果、桑枣,农人喜欢其成熟的鲜果食用,味甜汁多,是人们常食的水果之一。在两千多年前,桑葚已是中国皇帝御用的补品。因桑树特殊的生长环境使桑果具有天然生长、无任何污染的特点,所以桑葚又被称为“民间圣果”。现代研究证实,桑葚果实中含有丰富的活性蛋白、维生素、氨基酸、胡萝卜素、矿物质、白藜芦醇、花青素等成份,营养是苹果的5~6倍,是葡萄的4倍,具有多种功效,被医学界誉为“二十一世纪的最佳保健果品”。常吃桑葚能显著提高人体免疫力,具有延缓衰老,美容养颜的功效。
中医学认为桑椹补益肝肾,滋阴养血,息风,具有主治心悸失眠、头晕目眩、耳鸣、便秘盗汗、瘰疬、关节不利等病症。桑葚有改善皮肤(包括头皮)血液供应,营养肌肤,使皮肤白嫩及乌发等作用,并能延缓衰老。桑葚是中老年人健体美颜、抗衰老的佳果与良药。常食桑葚可以明目,缓解眼睛疲劳干涩的症状。桑葚具有免疫促进作用。桑葚对脾脏有增重作用,对溶血性反应有增强作用,可防止人体动脉硬化、骨骼关节硬化,促进新陈代谢。它可以促进血红细胞的生长,防止白细胞减少,并对治疗糖尿病、贫血、高血压、高血脂、冠心病、神经衰弱等病症具有辅助功效。桑椹具有生津止渴、促进消化、帮助排便等作用,适量食用能促进胃液分泌,刺激肠蠕动及解除燥热。祖国医学认为,桑葚性味甘寒,具有补肝益肾、生津润肠、乌发明目等功效。
研究表明,成熟的桑椹果营养丰富,每100克桑椹含水分81.8克,蛋白质1.8克,脂肪0.3克。纤维素4.9克,碳水化合物10克,灰分1.2克,胡萝卜素30微克,硫胺素0.02毫克、核黄0.06毫克,维生素E6.95毫克,钾33毫克,锌0.27毫克,铜0.08毫克,硒4.8 微克。此外,还含有鞣酸,苹果酸,维生素C和脂肪酸等。其脂肪主要为亚油酸、油酸、软脂酸、硬脂酸和少量辛酸、壬酸、癸酸、肉豆蔻酸、亚麻酸等。
《本草纲目》等多种医药典籍中对桑椹的药用价值和用法有详尽的阐述,桑椹性味甘寒,具有补肝益肾、生津润燥、乌发明目等功效。桑果古来就是百姓常采用的一种利尿,保健,消暑的鲜果,在本草纲目中有记载其特殊功效。
发酵中药比传统中药具有四大优势:
1、中药成分经过益生菌转化,由大分子变成小分子,吸收率大幅度提升;
2、真正的药效提高,发酵中药比传统中药提高4-15倍;
3、发酵过程分解毒性,真正无毒副作用;
4、改善中药风味,不再有苦涩味。
中国专利文献CN107232463A(申请号201710541748.6)公开了一种益生菌正气液饮品及其制备方法,该饮品由以下质量百分比的原料制备而成:纯净水84%、红糖1%、蜂蜜1%、枸杞子2%、桑葚子2%、茯苓2%、黄芪1%、党参1%、益生菌6%,所述益生菌由两歧双歧杆菌、植物乳杆菌、嗜酸乳杆菌按质量比1∶3∶1的混合所得。本发明植物乳杆菌是本产品发酵菌种之一,由于此菌是厌氧细菌(兼性好氧),在繁殖过程中能产出特有的乳酸杆菌素,乳酸杆菌素是一种生物型的防腐剂,能对本产品的生产和保存起到天然的防腐作用。虽然上述饮品具有一定保健功效,但仍然无法满足市场的需求。
发明内容
本发明针对现有技术的不足,提供了一种乳酸菌发酵桑葚多糖口服液的制备方法。
本发明技术方案如下:
一种乳酸菌发酵桑葚多糖口服液的制备方法,包括步骤:
(1)将原料经粉碎后,混合,然后加水,搅拌均匀,制得原料浆料;
所述原料组份如下,均为重量份:
桑葚粉50~150份,枸杞1~10份,黄芪1~15份,菊花1~13份,大枣果肉3~20份,五味子3~10份,覆盆子2~8份,制首乌10~20份;
(2)将步骤(1)制得的原料浆料经灭菌,接入发酵菌,在35~38℃条件下发酵培养5~ 8天,然后灭菌后加入调味剂,即得;
所述发酵菌为嗜酸乳球菌(Lactobacillus acidophilus)、植物乳杆菌(Lactobacillus plantarum)、德式乳酸乳杆菌(Lactobacillus delbrueckii)之一或二者以上的组合。
根据本发明优选的,所述步骤(1)中,桑葚粉为将成熟的桑葚果实经洗净、去杂质、晒干后,粉碎,即得。
根据本发明优选的,所述步骤(1)中,粉碎至粒径为50~150目。
根据本发明优选的,所述步骤(1)中,水的加入量为500~800重量份。
根据本发明优选的,所述步骤(2)中,灭菌为高压灭菌。
根据本发明优选的,所述步骤(2)中,发酵菌的接种量为原料的1%~5%。
根据本发明优选的,所述步骤(2)中,发酵菌的菌体浓度为5×109cfu/mL。
根据本发明优选的,所述步骤(2)中,嗜酸乳杆菌(Lactobacillus acidophilus)CICC 6005 选自中国工业微生物菌种保藏管理中心。
根据本发明优选的,所述步骤(2)中,植物乳杆菌(Lactobacillus plantarum)CICC 20261 选自中国工业微生物菌种保藏管理中心。
根据本发明优选的,所述步骤(2)中,德式乳酸乳杆菌(Lactobacillusdelbrueckii)ACCC 10183选自中国农业微生物菌种保藏管理中心。
根据本发明优选的,所述步骤(2)中,调味剂为蜂蜜和/或低聚木聚糖。
根据本发明优选的,所述步骤(2)中,灭菌采用120~121.5℃温度下进行,灭菌时间为25-35分钟。
有益效果
1、本发明提供了一种乳酸菌发酵桑葚多糖口服液的制备方法,通过将特定种类的微生物采用发酵技术与中草药生产相结合,获得的桑葚多糖口服液;经检测,其中富含大量的活性蛋白、氨基酸、类胡萝卜素、花青素、矿物质、活性多糖、黄酮类物质等成分。可辅助身体调节,促进新陈代谢,大大强化了桑葚的功能,达到五脏同补,阴阳调和的目的。
2、本发明制备的乳酸菌发酵桑葚多糖口服液,可以男女通用,实现强身健体的目标;同时,本发明采用三株菌混合接种发酵,可以在72小时内将pH值降至3.20,口感改善明显,中药清苦气味消除,具有广阔的市场前景;
3、本发明中制备的乳酸菌发酵桑葚多糖口服液诸药合用补肺金、滋肾水、敛肺气、止咳喘,补肾精、改善脑力,故能益智强身,对人体有一定的抗衰老作用,是一种延缓衰老的保健品。
附图说明
图1嗜酸乳杆菌生长曲线;
图2嗜酸乳杆菌发酵桑葚多糖口服液产酸曲线;
图3植物乳杆菌生长曲线;
图4植物乳杆菌发酵桑葚多糖口服液产酸曲线;
图5乳酸乳杆菌生长曲线;
图6乳酸乳杆菌发酵桑葚多糖口服液产酸曲线;
图7嗜酸乳球菌、植物乳杆菌和乳酸乳杆菌生长曲线;
图8嗜酸乳球菌、植物乳杆菌和乳酸乳杆菌混合发酵桑葚多糖口服液产酸曲线;
图9实施例5的不同混合菌的生长曲线;
图10实施例5的不同混合菌发酵桑葚多糖口服液产酸曲线。
具体实施方式
下面结合实施例及说明书附图对本发明的技术方案做进一步阐述,但本发明所保护范围不限于此。
施例中所用实验材料来源如下:
嗜酸乳杆菌Lactobacillus acidophilus(菌种编号:CICC 6005),均购自中国工业微生物菌种保藏管理中心;
植物乳杆菌Lactobacillus plantarum(菌种编号:CICC 20261),均购自中国工业微生物菌种保藏管理中心;
德式乳酸乳杆菌Lactobacillus delbrueckii(菌种编号:ACCC 10183);均购自中国农业微生物菌种保藏管理中心。
实施例1
(1)菌种选择:嗜酸乳杆菌Lactobacillus acidophilus(菌种编号:CICC 6005),购自中国工业微生物菌种保藏管理中心,生长情况见图1。
(2)种子培养:将步骤(1)所述菌株,在无菌条件下用接种环接1环于100mL液体种子培养基中,37℃培养24小时,得种子液;
(3)菌落计数:以系列稀释法进行平板计数,种子液活菌含量为1.5×109/mL发酵液。
(4)原料预处理:每年4-6月在桑葚果实成熟时采收,洗净,去杂质,晒干或略蒸后晒干。将晾晒好的桑葚粉50份,枸杞10份,黄芪1份,菊花13份,大枣果肉3份,五味子10份,覆盆子2份,制首乌20份,各种物料超微粉,粒度达到50目左右,加净化水800 份溶解。121℃、30分钟蒸汽灭菌后备用。在本步骤中,装瓶总量为总体积的60%,留下 40%空间使发酵的气体溢出,保证其后续能正常发酵。
(5)接种:接种量为以上诸原料重量(桑葚粉,枸杞,黄芪,菊花,大枣果肉,五味子,覆盆子,制首乌重量之和,下同)1%。接种后的混合液在37℃培养8天,pH降至3.30 时收获,加消毒杀菌后的蜂蜜或低聚木聚糖调和,装瓶。产酸曲线见图2。
采用上述方法和配方制得的乳酸菌发酵桑葚多糖口服液颜色为紫红色外观,清亮透明,有光泽,允许瓶底有微量聚集物。同时具有桑葚特有的香气,口感鲜甜,爽口。
实施例2
(1)菌种选择:植物乳杆菌Lactobacillus plantarum(菌种编号:CICC 20261),购自中国工业微生物菌种保藏管理中心,生长情况见图3。
(2)种子培养:将步骤(1)所述菌株,在无菌条件下用接种环接1环于100mL液体种子培养基中,37℃培养24小时,得种子液;
(3)菌落计数:以系列稀释法进行平板计数,种子液活菌含量为1.5×109/mL发酵液。
(4)原料预处理:每年4-6月在桑葚果实成熟时采收,洗净,去杂质,晒干或略蒸后晒干。将晾晒好的桑葚粉150份,枸杞1份,黄芪15份,菊花1份,大枣果肉20份,五味子3份,覆盆子8份,制首乌10份,各种物料超微粉,粒度达到150目左右,加净化水500 份溶解。121℃、30分钟蒸汽灭菌后备用。在本步骤中,装瓶总量为总体积的70%,留下30%空间使发酵的气体溢出,保证其后续能正常发酵。
(5)接种:接种量为以上诸原料重量(桑葚粉,枸杞,黄芪,菊花,大枣果肉,五味子,覆盆子,制首乌重量之和,下同)5%。接种后的混合液在37℃培养5天,pH降至3.5 时收获,加消毒杀菌后的蜂蜜或低聚木聚糖调和,装瓶。产酸曲线见图4。
采用上述方法和配方制得的乳酸菌发酵桑葚多糖口服液颜色为紫红色外观,清亮透明,有光泽,允许瓶底有微量聚集物。同时具有桑葚特有的香气,口感鲜甜,爽口。
实施例3
(1)菌种选择:乳酸乳杆菌Lactobacillus lactis(菌种编号:ACCC 10183),购自中国农业微生物菌种保藏管理中心,生长情况见图5。
(2)种子培养:将步骤(1)所述菌株,在无菌条件下用接种环接1环于100mL液体种子培养基中,37℃培养24小时,得种子液;
(3)菌落计数:以系列稀释法进行平板计数,种子液活菌含量为1.5×109/mL发酵液。
(4)原料预处理:每年4-6月在桑葚果实成熟时采收,洗净,去杂质,晒干或略蒸后晒干。将晾晒好的桑葚粉100份,枸杞5份,黄芪10份,菊花8份,大枣果肉12份,五味子7份,覆盆子5份,制首乌15份,各种物料超微粉,粒度达到100目,加净化水700份溶解。121℃、30分钟蒸汽灭菌后备用。在本步骤中,装瓶总量为总体积的65%,留下35%空间使发酵的气体溢出,保证其后续能正常发酵。
(5)接种:接种量为以上诸原料重量(桑葚粉,枸杞,黄芪,菊花,大枣果肉,五味子,覆盆子,制首乌重量之和,下同)3%。接种后的混合液在37℃培养7天,pH降至3.9 时收获,加消毒杀菌后的蜂蜜或低聚木聚糖调和,装瓶。产酸曲线见图6。
采用上述方法和配方制得的乳酸菌发酵桑葚多糖口服液颜色为紫红色外观,清亮透明,有光泽,允许瓶底有微量聚集物。同时具有桑葚特有的香气,口感鲜甜,爽口。
实施例4
(1)菌种选择:嗜酸乳球菌Lactobacillus acidophilus(菌种编号:CICC 6005)和植物乳杆菌Lactobacillus plantarum(菌种编号:CICC 20261)自中国工业微生物菌种保藏管理中心,德式乳酸乳杆菌Lactobacillus delbrueckii(菌种编号:ACCC 10183)购自中国微生物菌种保藏管理中心,生长情况见图7。
(2)种子培养:将步骤(1)所述菌株,在无菌条件下用接种环接1环于100mL液体种子培养基中,37℃培养24小时,得种子液;
(3)菌落计数:以系列稀释法进行平板计数,种子液活菌含量为1.5×109/mL发酵液。
(4)原料预处理:每年4-6月在桑葚果实成熟时采收,洗净,去杂质,晒干或略蒸后晒干。将晾晒好的桑葚粉100份,枸杞5份,黄芪8份,菊花7份,大枣果肉11份,五味子6份,覆盆子5份,制首乌15份,各种物料超微粉,粒度达到100目,加净化水650份溶解。121℃、30分钟蒸汽灭菌后备用。在本步骤中,装瓶总量为总体积的65%,留下35%空间使发酵的气体溢出,保证其后续能正常发酵。
(5)接种:接种量为以上诸原料重量(桑葚粉,枸杞,黄芪,菊花,大枣果肉,五味子,覆盆子,制首乌重量之和,下同)2.5%。接种后的混合液在37℃培养6天,pH降至3.9 时收获,加消毒杀菌后的蜂蜜或低聚木聚糖调和,装瓶。产酸曲线见图8。
采用上述方法和配方制得的乳酸菌发酵桑葚多糖口服液颜色为紫红色外观,清亮透明,有光泽,允许瓶底有微量聚集物。同时具有桑葚特有的香气,口感鲜甜,爽口。
实施例5
如实施例4所述的方法,不同之处在于,将混合发酵菌中的嗜酸乳球菌Lactobacillus acidophilus(菌种编号:CICC 6005)、植物乳杆菌Lactobacillusplantarum(菌种编号:CICC 20261)或德式乳酸乳杆菌Lactobacillus delbrueckii(菌种编号:ACCC 10183)替换为对应的其他常用产酸益生菌(嗜酸乳球菌Lactobacillusacidophilus,CICC 20250,植物乳杆菌 Lactobacillus plantarum,ACCC 03954或卷曲乳杆菌Lactobacillus crispatus,ACCC 03956),经比较,实施例4中的混合发酵菌的生长情况和发酵桑葚多糖口服液产酸效果要明显优于将其中之一替换为其他常用菌,结果如图9和图10所示。
对比例1
如实施例5所述的方法,不同之处在于,将桑葚替换为红糖。桑葚可提供大量的活性蛋白、氨基酸、花青素、矿物质、活性多糖、黄酮类物质等成分。替换为红糖后,送北京谱尼测试股份有限公司检测,相关检测数据显著差于实施例5(表1)。
表1发酵多糖口服液营养成分检测
对实施例5和对比例1及原料原浆的相关产品营养成分进行检测,结果表明,实施例5 中16种氨基酸总量、原花青素和总黄酮含量明显高于对比例1。其中原花青素和总黄酮含量高近1倍。说明乳酸菌发酵桑葚多糖口服液有明显优越性。
实验例6
以下通过小鼠实验来进一步阐述本发明所述桑葚酵素饮料的有益效果。
将90只雌性BALB/c小鼠随机分为6组,按《保健食品检验与评价技术规范》中增强免疫力和抗氧化功能检验评价方法,经口给予小鼠本发明实施例1-4中任一桑葚多糖口服液和对照(市售桑葚酵素饮料),灌胃,每次1mL,每日两次,早晚各一次。连续灌胃30 d后测定细胞免疫、体液免疫、单核-巨噬细胞吞噬功能指标、NK细胞活性和丙二醛(MDA) 含量、蛋白质羰基含量、超氧化物歧化酶(SOD)活力、还原性谷胱甘肽(GSH)含量,各项检测方法参照《增强免疫力功能评价方法》进行。
显效:体征明显改善,有明显增强免疫力和抗氧化作用。
有效:体征有改善,有增强免疫力和抗氧化作用。
无效:体征无明显改善,无增强免疫力和抗氧化作用。
试验组与对照组疗效比较,见表1。
表1试验组与对照组疗效比较
试验组(桑葚多糖口服液)增强免疫力75例,总有效率达73.3%以上,其中试验组5(实施例5桑葚多糖口服液)15例总有效率达93.3%,与对照组(市售桑葚酵素饮料)15 例总有效率40%,进行比较,大大优于对照组。可见桑葚多糖口服液增强免疫力效果显著,具有良好推广价值。
Claims (10)
1.一种乳酸菌发酵桑葚多糖口服液的制备方法,其特征在于,包括步骤:
(1)将原料经粉碎后,混合,然后加水,搅拌均匀,制得原料浆料;
所述原料组份如下,均为重量份:
桑葚粉50~150份,枸杞1~10份,黄芪1~15份,菊花1~13份,大枣果肉3~20份,五味子3~10份,覆盆子2~8份,制首乌10~20份;
(2)将步骤(1)制得的原料浆料经灭菌,接入发酵菌,在35~38℃条件下发酵培养5~8天,然后灭菌后加入调味剂,即得;
所述发酵菌为嗜酸乳球菌(Lactobacillus acidophilus)、植物乳杆菌(Lactobacillus plantarum)、德式乳酸乳杆菌(Lactobacillus delbrueckii)之一或二者以上的组合。
2.如权利要求1所述的制备方法,其特征在于,所述步骤(1)中,桑葚粉为将成熟的桑葚果实经洗净、去杂质、晒干后,粉碎,即得;
优选的,所述步骤(1)中,粉碎至粒径为50~150目。
3.如权利要求1所述的制备方法,其特征在于,所述步骤(1)中,水的加入量为500~800重量份;
优选的,所述步骤(2)中,灭菌为高压灭菌。
4.如权利要求1所述的制备方法,其特征在于,所述步骤(2)中,发酵菌的接种量为原料的1%~5%。
5.如权利要求1所述的制备方法,其特征在于,所述步骤(2)中,发酵菌的菌体浓度为5×109cfu/mL。
6.如权利要求1所述的制备方法,其特征在于,所述步骤(2)中,嗜酸乳杆菌(Lactobacillus acidophilus)为来源于中国工业微生物菌种保藏管理中心,菌种编号CICC6005。
7.如权利要求1所述的制备方法,其特征在于,所述步骤(2)中,植物乳杆菌(Lactobacillus plantarum)为来源于中国工业微生物菌种保藏管理中心,菌种编号CICC20261。
8.如权利要求1所述的制备方法,其特征在于,所述步骤(2)中,德式乳酸乳杆菌(Lactobacillus delbrueckii)ACCC 10183选自中国农业微生物菌种保藏管理中心。
9.如权利要求1所述的制备方法,其特征在于,所述步骤(2)中,调味剂为蜂蜜和/或低聚木聚糖。
10.如权利要求1所述的制备方法,其特征在于,所述步骤(2)中,灭菌采用120~121.5℃温度下进行,灭菌时间为25-35分钟。
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