CN111296846A

CN111296846A - Method for quickly extracting prebiotics and quickly fermenting probiotics and probiotic product

Info

Publication number: CN111296846A
Application number: CN202010205991.2A
Authority: CN
Inventors: 方明; 戴玉婷; 方晓; 方圣滢; 张雪娇; 方慧; 方贵; 杨冬红; 方书维; 方晟玥; 方晟博
Original assignee: Individual
Current assignee: Individual
Priority date: 2020-03-23
Filing date: 2020-03-23
Publication date: 2020-06-19

Abstract

The invention discloses a method for quickly extracting prebiotics and quickly fermenting probiotics, which is characterized by comprising the following preparation steps: (1) micronizing the fermentation raw materials to obtain an emulsified homogeneous liquid, adding probiotics and/or probiotic fermentation products into the emulsified homogeneous liquid, and uniformly stirring to obtain a fermentation system; (2) fermenting the fermentation system, controlling the fermentation temperature to be 10-42 ℃ and the fermentation time to be 2-10 hours, and then stopping fermentation at 40-80% of the complete fermentation; the fermentation raw material comprises plant components or comprises plant components and animal components; the plant component comprises fresh whole fruit and vegetable; the animal component includes meat, body fluid and eggs of edible animals. Also provided is a probiotic product obtained by the above method. The method of the invention significantly shortens the fermentation time and simultaneously produces the probiotic products with probiotics, prebiotics and postbiotic products.

Description

Method for quickly extracting prebiotics and quickly fermenting probiotics and probiotic product

Technical Field

The invention belongs to the technical field of food processing. In particular to a method for quickly extracting prebiotics and quickly fermenting probiotics and a probiotic product.

Background

Prebiotics can beneficially affect the human host by selectively stimulating the growth of probiotic bacteria. Among the prebiotics that have been determined to be present in natural fruit, vegetable and animal compositions (e.g., meat, poultry eggs) are cellulose, hemicellulose, pectin, pectins, inulin, lignin, glycoproteins, polyphenols; monosaccharides, disaccharides, xylans, glucans, galactans, oligosaccharides (e.g., fructooligosaccharides, galactooligosaccharides, xylooligosaccharides, isomaltooligosaccharides, soy oligosaccharides, etc.); polysaccharides (such as Coriolus versicolor polysaccharide and nitrogen-containing polysaccharide of Caryophyllum barbarum); inorganic elements, vitamins, proteins (such as bean protein, casein of milk protein, alpha protein of lactalbumin, beta globulin, etc.), protein hydrolysate (such as hydrolyzed peptide of casein such as glycomacropeptide, whey protein hydrolyzed peptide, etc.).

The pectin and inulin are natural stabilizing agents and emulsifying agents (Chinese society of Nutrition's food guidance', 2016.) the main component of the pectin is galacturonic acid unit linear polysaccharide of anhydride connected by α 1 → 4 glycosidic bonds, the pectin belongs to water-soluble fiber, is greatly present in peels of oranges, lemons, grapefruits and the like, is usually extracted from the peels of oranges, is usually yellow or white powder, has the functions of gelling, thickening, emulsifying and the like, and is also a natural food additive for manufacturing jam, jelly, yoghourt, ice cream and the like.

Most Prebiotics (probiotics) are a dietary fiber such as pectin (pectin), inulin, lignin, oligosaccharides, glucans, and the like. Dietary fiber is found in various plant animals, but is often found in the cell walls of plants. Generally, prebiotics are extracted by solvent extraction, enzymolysis, and cooking methods, which are complicated processes. In the prior art, a plurality of schemes are adopted for fermenting probiotics by adopting plant components such as fruits or vegetables (fruit and vegetable for short) and the like to obtain probiotic products. When the fruit and vegetable fermentation probiotics are adopted, the whole fruit and vegetable is not used, but old and hard parts (such as skin, stem, stalk, root, seeds and the like) of the fruit and vegetable are removed firstly, and then the treated fruit and vegetable is cut into blocks with the size of several centimeters for fermentation or the whole fruit and vegetable is fermented together. Thus, the components rich in prebiotics are removed. Whereas cellulose, lignin, inulin, hemicellulose, polysaccharides, oligosaccharides, pectins and pectins in prebiotic ingredients are generally present in the cell walls of the skin, stem, stalk, shell and the like of Fruits and vegetables which are generally considered hard, old, tasteless, chewy and difficult to gnaw fibrosis sites (Mark l. dreher "wheel Fruits and Fruit Fiber engineering Effects", nutriments, 2018,10,1833. puama, gao light-knitted "craftsman processing technology", 2012.08, science of Asahi

The society. And C, juice preparation of fruits and vegetables in chapter III. ). Not only does this lose the most useful prebiotics, but the discarded hard parts of fruits and vegetables can cause environmental pollution.

In addition, during initial fermentation, since probiotics cannot directly utilize prebiotics inside the fruit and vegetable mass or inside the whole fruit and vegetable, the probiotic fermentation lacks necessary nutrition in the initial fermentation stage, and therefore, artificial culture media such as yeast extract, peptone, glucose, salt, inorganic elements and the like are required to be additionally added to support the growth of the probiotics. At the moment, products such as organic acid and inorganic acid secreted by the fermentation, growth and propagation of the probiotics are slowly and physically transferred to internal tissues and cells of the fruit and vegetable lumps from fermentation liquor outside the fruit and vegetable lumps through permeation and diffusion, and the massive fruits and vegetables are gradually softened, acidified and flavored through chemical reaction. Various components contained in the fruit and vegetable block tissues and cells, such as sugar, polysaccharide, protein, amino acid, organic acid, inorganic elements, pigment, steroid, vitamin, alkaloid and the like, need to be physically diffused out under the condition of concentration difference. These osmotic diffusion processes are very slow processes, often taking days, weeks or months to reach the equilibrium of the concentrations of the various substances between the outside and the inside of the fruit and vegetable mass. This is why it takes several weeks or months for the curing of foods such as kimchi to be completed (fig. 3 and 4).

In order to improve the fermentation speed, a considerable part of fermentation methods directly adopt fruit and vegetable juice to participate in fermentation to prepare prebiotic products. However, the fruit and vegetable juice is generally obtained by a squeezing method, is rich in sugar, part of vitamins, inorganic elements and organic acids, and the fruit and vegetable residues containing a large amount of prebiotics such as fiber, pectin, polysaccharide, slime, protein and the like are discarded. And squeezing the juice usually requires adding water to obtain the maximum yield through multiple squeezes (e.g., secondary or tertiary squeezes). There are many examples of fermentation using fruit and vegetable juice in the prior art, such as:

chinese patent CN103549025A discloses a vegetable cheese and a preparation method thereof. The main charging process comprises the following steps: repeatedly steaming vegetables for several times, removing residues, collecting juice to obtain vegetable mixed solution, adding thickener such as starch or carrageenan into milk, heating to obtain pasty mixed feed liquid, adding vegetable mixed solution, protein powder, sweetener and emulsifier into the feed liquid, adding butter to obtain filling liquid, adding leaven into the filling liquid, and cooling in refrigerator to obtain vegetable cheese. This method does not have casein precipitation separation, and since the vegetable is a vegetable mixture obtained by steaming and filtering for several times (vitamins and pigments are destroyed), and there is no thickening component of stabilizer such as pectin, inulin, cellulose, etc., 4% starch or 25% carrageenan is added to milk as stabilizer and thickening agent. Resulting in increased cost, low yield, and poor nutrition and mouthfeel.

Chinese patent CN109329438A discloses a production process of fruit juice walnut kernels. Wherein the added fruit is peeled off and the pulp is retained. Finally, the product after enzymolysis needs to be added with auxiliary materials such as an emulsifier, a stabilizer and the like, so that the cost is increased and the yield is low.

Chinese patent CN107927170A discloses a double-fermentation milk-containing beverage and a preparation method thereof. The double-fermentation milk-containing beverage is prepared by separately fermenting fruit and vegetable juice and milk, and adding pectin, soybean polysaccharide, etc. as stabilizer into the two fermentation liquids; mono-diglyceride, sucrose fatty acid ester, etc. as emulsifier, and formic acid, glacial acetic acid, organic acid, etc. Before the fermentation of the fruit and vegetable juice, the fruit and vegetable juice is thermally sterilized at 90-95 ℃ for 5-10 minutes. Thus, heating for a long time is sufficient to destroy the pigments and a considerable part of the vitamins. And reducing sugar glucose is added as a culture medium in the fermentation process of the fruit and vegetable juice to provide nutrition.

The fermentation raw materials are fruit and vegetable juice which does not contain enough prebiotics such as pectin, inulin, cellulose and the like as nutrition, stabilizer and emulsifier. The product thus obtained requires the food additives listed on the nutritional label of the product, thus resulting in a label that is not a recommended "clean food label".

In summary, in the prior art, fruits and vegetables with old and hard parts such as peel, stem, stalk, root, seed and the like are usually fermented to obtain probiotics, prebiotics and post-prebiotics products, so that the extraction process is complex, the fermentation time is very long, in the initial stage of fermentation, nutrients of an artificial culture medium for promoting the fermentation of the probiotics need to be additionally added, and in addition, additional stabilizers, thickeners, emulsifiers and the like need to be added to prepare an emulsion, so that the production cost is high. And the fruits and vegetables are heated, and the fruits and vegetables lose fresh taste, color and luster, heat-sensitive vitamin pigments and the like in the sterilization process (as shown in figures 1 and 2).

For this reason, there is a need to develop new prebiotic fermentation solutions in order to solve the above technical problems in the prior art.

Disclosure of Invention

The invention aims to provide a method for quickly extracting prebiotics and quickly fermenting probiotics and a probiotic product, so as to shorten the fermentation time and ensure the probiotic function of the probiotic product.

In order to achieve the purpose, the invention adopts the following technical scheme:

the method for quickly extracting prebiotics and quickly fermenting probiotics comprises the following preparation steps:

(1) micronizing the fermentation raw materials to obtain an emulsified homogeneous liquid, adding probiotics and/or probiotic fermentation products into the emulsified homogeneous liquid, and uniformly stirring to obtain a fermentation system;

(2) fermenting the fermentation system in the step (1), controlling the fermentation temperature to be 10-42 ℃ and the fermentation time to be 2-10 hours, and then stopping fermentation at 40-80% of the complete fermentation;

the fermentation raw material comprises plant components or comprises plant components and animal components at the same time;

the plant components comprise fresh whole fruits and vegetables, and the whole fruits and vegetables refer to all edible fruits and vegetables including crusty parts and all parts of medicinal and edible plant traditional Chinese medicines and herbal medicines;

the animal component comprises meat, body fluid and eggs of edible animals;

the micronization treatment is to pulverize the fermentation raw material by high shear force, and to obtain the emulsified homogeneous liquid by simultaneously performing homogenization, emulsification and homogenization on substances released from cell walls and tissues of the fermentation raw material during the high shear process.

In the present invention, the whole fresh fruits and vegetables refer to all parts of edible fruits and vegetables, and medicinal and edible herbs and herbs without being heat-treated, dried and dehydrated after harvesting.

All parts include flowers, meats, roots, stems, leaves, seeds, kernels, stems, juices, syrups, skins, shells, pedicles, etc., as long as after micronization the mouthfeel does not feel crust, old roots, difficult swallowing, difficult biting, difficult chewing, etc. The whole fruit and vegetable can retain all prebiotics components, nutrients, water, taste, aroma and color of the fruit and vegetable. Rather than merely using the tender, soft, flesh, leaves, flower parts, extracts of the plant to remove the skin, stems, roots, pedicles, etc. Except for horny or shell layer, etc., which are still in the form of particles and have a feeling of horny, old root, hard to swallow, hard to chew, etc.

The fermentation raw material in the method is rich in prebiotics. The probiotic product obtained by the above method of the present invention is rich in probiotics, prebiotics and metazoans, and thus is defined as a triple prebiotic (triplebiotics) by the present invention.

In the present invention, the probiotic bacteria refer to edible fungi approved by an authority, and the edible fungi include microorganisms such as bacteria, molds and fungi, which have a health-beneficial effect on a human body.

According to the invention, the probiotic fermented product refers to a fermented product containing probiotics through probiotic fermentation, and comprises live thalli, dead thalli, thalli components, metabolites and hydrolysates; after eating, the purposes of strengthening physique and keeping health can be achieved.

According to the present invention, the probiotic fermented product includes, but is not limited to, yogurt, kimchi, cheese or dried products thereof.

Further, the yogurt comprises Russian yogurt (Kaffel Kefir) and Greek Yogurt (Greek Yogurt). The probiotics contained in the yoghurt comprise acid-forming bacteria, typically:

streptococcus thermophilus Streptococcus thermophilus

Lactobacillus bulgaricus;

bifidobacterium genus Bifidobacterium;

lactobacillus acidophilus;

lactobacillus paracasei lactobscillus paracasei;

lactobacillus rhamnosus;

lactobacillus plantarum;

lactobacillus reuteri;

lactobacillus fermentum;

lactobacillus gasseri;

lactobacillus helveticus;

lactobacillus johnsonii.

Further, the cheese includes non-sterilized cheese, cheese species (starter) and dried products thereof. The probiotics contained in the cheese are generally as follows: latex, Leuconostoc, Str Diacetylacter, lacocci, Str Thermophilus, Leuconostocs, lacobacill, lacococci, enterococci.

Further, the kimchi includes kimchi, northeast kimchi, japanese kimchi, german kimchi, other products fermented with probiotic bacteria, and their dried products. The probiotics involved in fermentation include acid-producing bacteria which are typically:

leuconostoc mesenteroides (Leuconostoc mesenteroides), Lactobacillus brevis (Lactobacillus), Pediococcus cerevisiae (Pediococcus cerevisiae), Lactobacillus plantarum (Lactobacillus plantarum), and the like. The above bacteria mainly utilize prebiotics, sugar, protein, vitamins and minerals in plants to carry out organic acid fermentation to produce ethanol, acetic acid, lactic acid, and organic acids such as butyric acid, formic acid, propionic acid and succinic acid.

Further, said probiotics of course also include wine-making or liqueur-making or beer-making yeasts, which are generally selected from: saccharomyces cerevisiae (Saccharomyces cerevisiae) Schizosaccharomyces cerevisiae, Octococcus soenii, Acetobacter Lactobacilli kunkeei, Lactobacillus fructivorans Lactobacilli gardii and Lactobacillus plantarum.

Thus, the probiotic fermented product also includes sweet fermented glutinous rice, fermented beer, fermented glutinous rice products or dried powder thereof fermented by single or multiple probiotic groups.

In the invention, the prebiotics refer to nutrient substances and growth factors capable of promoting the growth and reproduction of probiotics, and comprise cellulose, pectin, sugar, inulin, glucan, polysaccharide, oligosaccharide, protein hydrolysate such as peptide and amino acid, vitamins, inorganic elements, organic acid, fatty acid and the like. The prebiotics mentioned in the invention are all substances released after micronization of the selected fermentation raw materials, but not artificial extracts. Meanwhile, the prebiotics mentioned in the present invention also include substances secreted by different strains during reproductive growth, which substances can benefit another strain.

The postbiotic (postbiotic) refers to a substance with a biological activity function, specifically a substance directly secreted by probiotics in the growth and reproduction process, or a substance obtained by further hydrolyzing or polymerizing enzyme secreted by the probiotics; these substances include enzymes, peptides, proteins, alcohols, vitamins, polysaccharides, galactose, carbohydrates, fatty acids, antibacterial substances, amino acids, and organic acids, among others (Marimushu A, Balayogan S, and Rizwana P R, "Effects of Probiotics, Prebiotics, and Synbiotics on hyperchollesterolemia: A Review", Chinese Journal of Biology, Vol. 2014, Article ID 572754,7 pages).

Padayachee,A.；Day,L.；Howell,K.；Gidley,M.J.”Complexity and HealthFunctionality of Plant Cell Wall Fibers From Fruits andVegetable.Crit.Rev.Food Sci.Nutr.2017,57,59-81.

US Food and Drug Administration:The Declation of Certain Isolated orSynthetic Non-Digestible Carbohydrates as Dietary Fiber on Nutrition andSupplement Facts Labels:Guidance for Industry.14June 2018.Retrieved 15。)

The prebiotics (triobiotics) refers to a mixture of probiotic bacteria (including live bacteria and dead bacteria), prebiotics and postbiotic bacteria produced in the growth and propagation process of the probiotic bacteria, and the three prebiotics (triobiotics) are beneficial to human bodies.

In the present invention, the micronizing machine may be a high-speed pulverizing and wall-breaking machine, a refiner, or a combination thereof.

In the step of micronization, the mechanism for controlling the high shear action may be a high speed crushing and wall breaking machine, a pulping machine, or a combination of two machines, to completely crush cell walls and tissues as much as possible to force prebiotics such as pectin, inulin, lignin, oligosaccharides, dextran and various components thereof to be released. Meanwhile, the old scleroderma root stalk part is crushed into particles, and then the hard-to-eat, hard-to-chew and hard-to-swallow fruit and vegetable old scleroderma root stalk part can become food which has comprehensive nutrition without losing dietary fibers and can replace the mouth feel of hard-to-eat and hard-to-chew fresh fruits and vegetables.

Preferably, in the micronizing step, the shear linear velocity of the machine for generating the high shear action is controlled to be greater than 10 m/s.

The emulsified homogeneous liquid is an emulsion in which, during the action of mechanical high shear force, tissues and cells of plants and animals are completely pulverized by high shear force due to high-speed stirring of cutters, grinding tools, shears and the like in the pulverizing process, so that substances such as molecular water, organic acids, oligosaccharides, soluble starch, sugars, polysaccharides, alkaloids, pectin, mucilage, pigments, vitamins, inorganic elements, volatile oil, fatty acids, small oil drops and the like contained in fermentation raw materials are released, and then the substances such as the small oil drops, water, mucilage, pectin, proteins, fibers, oligosaccharides, starch and the like are simultaneously sheared into water-oil colloid at high speed. And meanwhile, the emulsion of the water-oil colloid and the particles are stirred into an emulsion homogeneous liquid which is uniformly mixed by high-speed shearing force. The processes of crushing, shearing, emulsifying and homogenizing are completed simultaneously.

It should be noted that, in the present invention, the emulsified homogeneous liquid and the juice are two substances which are completely different from each other in physical, chemical, nutritional and food engineering. But also two completely different processes and methods in mechanical processing and food engineering. The common fruit and vegetable juice is obtained by grinding, pressing and squeezing the fruits and vegetables instead of completely crushing the fruits and vegetables into particles by high-speed shearing force, and the grinding, pressing and squeezing method can only extract part of the fruits and vegetables which contain high monosaccharide and disaccharide, part of vitamins, organic acids and inorganic elements, no dietary fiber and no pectin, and discard more than 40 percent of the fruit and vegetable residues based on the original weight of the fruits and vegetables. Meanwhile, in order to improve the yield of juice and reduce waste in the prior art, water is added for secondary squeezing or tertiary squeezing. The vegetable juice in the form of suspension is not emulsified and homogenized and is layered as shown in fig. 5 and fig. 6 (busha, qiaxu optical knitting "artistic handicraft of circular products", 2012.08, science press, chapter ninth vegetable and fruit comprehensive utilization and other processing techniques, xiaokahu "food machine and equipment", 2006.06, science press, chapter 3 cutting and crushing machine).

It should be noted that, in terms of physical properties, the fruit and vegetable juice is a suspension, not an emulsion, and in a simple squeezing process, oil and water cannot be emulsified, and insoluble substances, particles and water cannot be homogenized. It has low turbidity, conductivity and solid content. And the refractive index and viscosity are also different. This can be clearly seen in fig. 5 and 6. The fruit and vegetable juice obtained by the squeezing method is obviously layered into supernatant and pigment layers and particles at the bottom layer after being placed for 3 hours. As can be seen from the data in Table 1, the pH, conductivity, TdS, Sal and Res of the squeezed juice are completely different from those of the emulsified homogeneous liquid.

Preferably, in the emulsified homogeneous liquid, the total weight of the crushed total particles is not more than 25% of the total weight of the emulsified homogeneous liquid, and the total weight of the liquid is not less than 70% of the total weight of the emulsified homogeneous liquid;

of the total particles, crushed fines greater than 20 mesh (0.85mm) are no greater than 5% of the total weight of the total particles; the particles smaller than 20 mesh and larger than 100 mesh are not greater than 15% of the total weight of the total granules; the particles smaller than 100 mesh account for more than 80% of the total weight.

The weight is obtained by a sieving and weighing method. One specific sieving and weighing method comprises the following steps:

the total weight of the total particles and the total weight of the liquid can be obtained by suction-filtering the emulsified homogeneous liquid, and then weighing the particles and the liquid separately.

And (3) sieving the emulsified homogeneous liquid by a 20-mesh sieve to obtain a first filtered liquid and crushed fine particles, wherein the total weight of the crushed fine particles intercepted on the sieve is the weight of the crushed fine particles larger than 20 meshes (0.85 mm).

And then, sieving the first filtrate by a 100-mesh sieve to obtain a second filtrate and particles, wherein the total weight of the particles intercepted on the sieve is the weight of the particles smaller than 20 meshes and larger than 100 meshes.

The weight of the particles smaller than 100 mesh-the total weight of the total granules-the weight of the crushed fines-the weight of the particles smaller than 20 mesh and larger than 100 mesh.

In the emulsified homogeneous liquid, most of particles are below 0.85mm, or more of particles are smaller than 0.2mm, and the particles refer to fine particles in food engineering. So that the liquid, blood, milk, water, monosaccharides, disaccharides, polysaccharides, oligosaccharides, vitamins, starches, organic acids, steroids, alkaloids, inorganic elements, tannins, pigments, oils, anthocyanins, flavonoids, volatile oils, aromatic substances, fatty acids, mucilages, collagen, pectins, etc. stored in the tissues and cell walls of the fermentation raw materials are completely liberated in molecular form and dissolved or emulsified in the liquid. While solid or hardened tissue, fibers, lignin, cell walls, insoluble starch, hard colloids, etc. are comminuted into ultrafine particles of mostly less than 0.85mm and more, less than 0.2 mm. Thus, various components in the fermentation raw materials, particularly pectin, mucilage, protein, inulin, oligosaccharide, collagen, starch and the like in the whole fruits and vegetables can perform thickening and liquid-solid stabilizing effects, because the components are crushed and uniformly dispersed in the whole liquid system. While the distribution of various components in the raw fruits and vegetables before being micronized is not uniform, such as pectin, inulin, oligosaccharide, polysaccharide, fiber and collagen-more concentrated on the peel, monosaccharide and disaccharide more concentrated on the juice, oil more concentrated on the seed kernel, and pigmentation on the peel-flower and leaf as shown in FIG. 3 and FIG. 4 of preparation example 2). Only through the micronization, the components are uniformly distributed again, so that the physical shape is fundamentally changed. The overall physical appearance may be a flowing homogeneous slurry, or may be a thick slurry, or may be semi-pasty, or may be pasty, depending on the water content of the animal or plant itself used and the amount of pectin, inulin, protein, collagen, starch, oil or mucilage present. The color, smell, taste, mouthfeel and appearance are uniform, and the skin, flower, stem, leaf, root, shell, seed, kernel and other different parts present different colors, different composition of ingredients, different taste and mouthfeel, and different smell and appearance. For fruits and vegetables with water content higher than 85% but low pectin content, such as cucumber, tomato, celery, spinach, watermelon, grape, etc., the micronized, liquefied, emulsified and homogenized homogeneous liquid is emulsified and homogenized slurry; however, the micronized liquefied emulsified homogeneous liquid of fruits and vegetables such as peach, pear, orange, lemon, etc. having a high water content but containing pectin is thick paste, and gradually solidifies into a soft paste or a paste after being left for a short time (fig. 5 and 6). The fruits and vegetables with water content of 75-85% and low mucilage containing colloid are in a free-flowing emulsified homogeneous slurry state, and the like; the fruits and vegetables containing colloid, mucus and collagen with water content of 60-75% are in emulsified homogeneous thick paste or semi-paste state; but the oil with water content less than 60 percent and high oil content such as nutlet, rapeseed, etc. is in the form of emulsified homogeneous thick slurry or semi-paste.

Preferably, the inoculation amount of the probiotics or the probiotic fermented products is 0.2-15% of the weight of the fermentation system.

It should be noted that, in the present invention, the inoculation can be performed with pure strains, or the inoculation can be performed with direct addition of fermented products containing live probiotics, such as russian kefir yogurt, greek yogurt, probiotic powder, korean pickles, northeast pickles, german pickles, pickle powder, etc., and several types of yogurt and pickles can be mixed and inoculated together to produce probiotic products containing more than ten types of probiotics.

The inoculum size and mixed inoculation can be seen in table 3. Compared with milk, the probiotics in the yoghurt can completely and quickly utilize the prebiotics in the natural culture medium of the whole fruit and vegetable, and the probiotics in the pickle can also quickly utilize the milk and the whey. The fermentation speed of the probiotic groups from the two acidophilus milk and the pickle is similar to that in milk, except for raw materials which are not easy to grow.

Further preferably, the inoculation amount of the probiotics or the probiotic fermented products is 2-10% of the weight of the fermentation system.

According to the invention, in the step (2), fermentation is stopped at 40-80% of the complete fermentation, namely the probiotics enter the logarithmic growth phase of growth and propagation.

According to the arrangement, fermentation is stopped during the logarithmic growth phase of the probiotics, so that the fermentation liquor also retains considerable prebiotics. The prebiotics comprise dietary fibers, pectin, inulin, oligosaccharide, glucan, growth factors and the like, so that after the prebiotic product is eaten into the stomach and intestine of a human body, the contained prebiotics can protect more probiotics to survive, and the probiotics can be continuously reproduced, grown and used and can continuously generate post-prebiotics.

And the probiotics in the probiotic product can immediately revive and rapidly reproduce as long as the temperature of the probiotic product is restored to 10-42 ℃. The probiotic product can be taken out under the refrigeration condition of 3-6 ℃, and then heated or warmed to 25-42 ℃ for eating. Because under the warm temperature condition, the restoration of the reproductive growth of the probiotic group from the frozen dormant state can be considered as equivalent to the restoration of the reproductive growth by the body temperature of 37 ℃ after being eaten into the body, and the prebiotics in the probiotic product are immediately utilized for the reproductive growth.

The unit quantity of fermentation pH drop is used as an indication, and the fermentation stopping is 40-80% of the unit of the pH value of complete fermentation. The pH of the complete fermentation refers to a value at which the pH cannot be lowered any more after 16 hours, i.e., the pH at which the fermentation is terminated, as shown in Table 3. The pH of the complete fermentation is used as an indicator to estimate that the probiotic is inhibited by acidity, or that the prebiotics are consumed, or both, and growth and reproduction are stopped.

It should be noted that the pH of the fermentation interruption can also be varied flexibly according to the individual preference and tolerance to sourness.

Preferably, the fermentation temperature is 20-40 ℃, and the fermentation can be performed in a stepped temperature and sectional manner, such as 15 ℃ fermentation for a period of time, 22 ℃ fermentation for a period of time, and 35 ℃ fermentation for a period of time to meet the requirements of low, medium and high temperature bacteria; the total time is 3-8 hours.

By the arrangement, the probiotics in the probiotic product can be effectively ensured to be in the logarithmic growth phase, the thallus is vigorous in young and has more post-biotic substances produced, and the abundant probiotics are not consumed.

Further preferably, the fermentation temperature is 30-40 ℃, and the fermentation time is 2-7 hours. More preferably, the fermentation time is 3 to 5 hours.

According to some embodiments of the invention, the plant component further comprises grain and spices. When the plant components also include grains and seasonings, since grains such as rice and beans, seasonings such as hot pepper, etc. generally have a small water content, they are usually blended with fresh whole fruits and vegetables having a high water content as a fermentation raw material.

According to some preferred embodiments of the present invention, the fermentation raw material is a fermentation raw material that facilitates growth of probiotics; or a semi-viable fermentation feedstock; or the mixture of the fermentation raw material which is not easy to grow and the fermentation raw material which enables the probiotics to easily grow or the fermentation raw material which is semi-easy to grow, wherein:

the fermentation raw material for facilitating the growth of the probiotics is prepared by inoculating probiotics or probiotic fermentation products into the emulsified homogeneous liquid, fermenting at 35 ℃ for 16 hours, stopping fermentation, reducing the pH value of the fermentation system from the initial pH value by more than or equal to 1.1 unit, and obtaining a difference value delta between the pH value after fermenting for 6 hours and the initial pH value₁Difference delta from pH after 16 hours of fermentation and initial pH₂Is not greater than 90%;

the semi-easily-growing fermentation raw material is prepared by inoculating probiotics or probiotic fermentation products into the emulsified homogeneous liquid, fermenting at 35 ℃ for 16 hours, stopping fermentation, reducing the pH value of the fermentation system from the initial pH value to less than or equal to 1 unit and more than or equal to 0.3 unit, and obtaining a difference value delta between the pH value after fermentation for 6 hours and the initial pH value₁Difference delta from pH after 16 hours of fermentation and initial pH₂Is not more than 80%;

the fermentation raw material which is not easy to grow refers to that after probiotics or probiotic fermentation products are inoculated to the emulsified homogeneous liquid and fermentation is stopped within 16 hours after fermentation at 35 ℃, the pH value of the fermentation system is reduced by less than 0.3 unit from the initial pH value. Such as garlic, apple, plum, pineapple, seedless green grape, etc.

The fermentation raw materials which are not easy to grow are low in pH value, so that the growth of probiotics is limited, for example, apples, plums, pineapples, seedless green grapes and the like with the pH value lower than 3.8. Although the pH value of the garlic is not low, the garlic may contain bacteriostatic components, so that the growth of probiotics is inhibited.

Of course, the fermentation material that does not readily grow may be blended with other readily growing materials to increase the pH or reduce its inhibitory effect, or may be added after fermentation is complete.

It should be noted that the above definition of 6 hours of fermentation refers to the average residence time of food in the gastrointestinal tract of a human until the feces are excreted. That is, after the probiotic product of the present invention is ingested by a human, the surviving probiotics can be grown and propagated by the prebiotics that have entered the body together during the 6 hour residence time.

Further preferably, in the fermentation raw material for promoting the growth of probiotics, the whole fruits and vegetables comprise cabbage, celery, Chinese cabbage, ginger, cucumber, pear, carrot, purple cabbage, spinach, peach, cantaloupe, sweet orange, lettuce and Mexico green pepper; the animal components comprise whole egg, egg yolk, whey and milk;

further preferably, in the semi-growth-promoting fermentation raw materials, the whole fruits and vegetables comprise onions, shallots, tomatoes and bananas; the animal component comprises beef and chicken protein.

Preferably, the meat of the food animal comprises meat, skin, viscera, tendons; the body fluid of the food animal comprises milk, whey, blood and serum; the eggs of the edible animals comprise whole eggs, egg white and egg yolk;

according to the invention, when the fermentation raw material only contains plant components, the initial pH of the fermentation system is 3.9-7.0, and the pH of the fermentation system is 3.7-5.4.

It should be noted that: when the fermentation pH is lower than 3.7, the acidity of the organic acid secreted out of the cell after the substrate consumed by the thalli is already started to inhibit the growth and metabolism of the bacteria, namely, the organic acid enters a product inhibition stage. The pH value is reduced and the acidity is increased in the fermentation process, so that some pathogenic bacteria and putrefying bacteria are inhibited, and the reduction of the pH value to be below 5.5 inhibits the nitrate contained in fruits and vegetables, particularly root vegetables and Chinese cabbages from being incapable of being converted into nitrite, and meanwhile, the generated nitrous acid is decomposed and disappears under the action of the lactic acid bacteria nitrite reductase. The lactobacillus in the sauerkraut is beneficial for human body, and can inhibit the growth of putrefying bacteria in intestinal tract, promote the proliferation of Bacillus bifidus in intestinal tract, and improve intestinal environment for health. The lactic acid bacteria can utilize the soluble matters in the vegetables and the nutrients of the extract in the salt water, so that the nutrients of the raw vegetables are not lost after the raw vegetables are made into the pickle.

Preferably, the pH at which the fermentation is terminated is 4.0 to 5.0.

When the fermentation raw material contains plant components and animal components, the initial pH of the fermentation system is 4.3-9.2, and the pH of the fermentation system after the fermentation is stopped is 3.9-5.6.

Preferably, when the whole fruit and vegetable is included in the plant component, the initial pH of the fermentation system is 5-5.5; the pH at the time of fermentation termination is controlled to 3.6 to 4.3, and more preferably 3.8 to 4.1.

The emulsified homogeneous liquid is not limited to a liquid, and may be a paste depending on the concentration.

According to another preferred embodiment of the present invention, in order to increase the concentration of probiotics, prebiotics and metazoans in a short time, the method for rapidly fermenting prebiotics and rapidly fermenting probiotics further comprises a continuous separation method; the continuous separation method comprises connecting a fermentation tank with a membrane separation device so that continuous fermentation and continuous membrane separation concentration are simultaneously carried out.

As will be readily understood by those skilled in the art, the membrane separation devices generally include MF, UF, NF and RO membrane separation devices.

Similarly, if the probiotics or one or more of the prebiotics and the compositions of the metazoan are separated simultaneously in the fermentation process, the fermentation tank can also be connected with the membrane separation device to realize continuous fermentation and separation.

The continuous membrane concentration or separation means that in the fermentation process, fermentation liquor is extracted from a fermentation tank and is input into a membrane separation device, then membrane concentrated solution or separation solution is input into the fermentation tank or a collection tank, and the other filtrate is discharged to the collection tank or is input into the fermentation tank.

The continuous membrane separation and concentration operation can be performed by a single membrane separation device, or by connecting a plurality of membrane separation devices in series, for example, filtrate from the MF membrane separation device is input into the UF membrane separation device, and then filtrate from the UF membrane separation device is input into the NF membrane separation device or the RO membrane separation device, and filtrate from the RO membrane separation device is pure water. The concentrate of each membrane can then be returned to the fermentor for further fermentation or as a probiotic product into a product collection tank.

The concentration can not only concentrate the concentration of the probiotics to increase the order of magnitude, but also concentrate prebiotics, metagens, proteins, peptides, amino acids, flavor substances, inorganic elements and the like and other substances.

According to the invention, the post-growth substance is produced by decomposing or hydrolyzing proteins, sugars, macropeptides and amino acids by probiotics in a fermentation process, or is a metabolite of the probiotics.

The metazoan refers to a substance with biological activity, such as lactose in whey, which is decomposed into glucose and galactose by probiotics. The two kinds of sugar can not cause lactose discomfort of human body and provide energy for human body, such as alpha protein and beta protein in whey hydrolyzed into various bioactive peptides by probiotics, wherein the antihypertensive peptides have the function of lowering blood pressure. And butyric acid, acetic acid and lactic acid produced by the probiotics by utilizing pectin, inulin and the like can inhibit the growth of pathogenic bacteria and the formation of toxic substances such as ammonium nitrate, and can also season and improve the mouthfeel. Even probiotics metabolize Nisin (Nisin) as a biological antibiotic.

According to the invention, the probiotic product does not need artificial pigment, and the color of the product can be prepared by the natural color of fruits and vegetables.

A second object of the present invention is to provide a probiotic product, which is prepared using the above-described method of rapidly fermenting prebiotics to produce a probiotic product.

According to the invention, the probiotic product is a prebiotic product comprising prebiotics and metagens; or a three-element product containing probiotics, prebiotics and postnatal elements.

According to the invention, the three-life product comprises: the three-element watermelon and carrot beverage comprises three-element celery, three-element cucumber-celery-lemon, three-element Kafel-er pickle, three-element melon cheese, three-element melon protein powder, three-element melon beverage, three-element watermelon and carrot fruit and vegetable wine beverage, three-element melon bean curd, three-element melon and bean beverage, three-element licorice lemon honey syrup, three-element pear-yellow peach-egg milk beverage and the like.

Compared with the prior art, the invention has the following beneficial technical effects:

(1) the invention relates to a method for rapidly extracting prebiotics and rapidly fermenting probiotics, which comprises the steps of micronizing, liquefying, emulsifying and homogenizing fermentation raw materials under the action of high shear to obtain emulsified homogeneous liquid, fermenting the emulsified homogeneous liquid, effectively utilizing the discarded parts of the peel, stalk, stem, root and the like of the whole fruit and vegetable in plant components, which are generally regarded as old, hard, chewy, tasteless and juicless, extracting prebiotics and nutrient components for fermentation to enable the prebiotics and the nutrient components to become prebiotics of nutrient components of the probiotics, such as pectin, inulin, oligosaccharide cellulose, pigment, vitamin, volatile oil and the like, and also become nutrient substances required by human bodies, thereby achieving two purposes. Simultaneously produce the probiotic products with probiotics, prebiotics and postbiotic.

(2) The emulsified homogeneous liquid not only provides a large amount of adsorption area and rich nutrition for the probiotics, but also can directly absorb prebiotics and other nutritional ingredients from the main liquid flow without slow physical permeation and diffusion from the outside to the inside of the massive fermentation raw material, and can form bacterial colonies and bacterial films on particles, so that the fermentation time only needs 2-10 hours, the fermentation time is obviously shortened, and the production cost is obviously reduced; and the fermentation of the whole fruit and vegetable can be effectively realized, the old hard parts which are not used and are rich in prebiotics such as pectin, inulin, oligosaccharide, pigment, vitamin, cellulose and the like are effectively utilized under the conventional fermentation condition, the environmental pollution is reduced, and meanwhile, the good taste of the prebiotic product can be ensured.

(3) The method of the invention cleans and disinfects the surface of the fresh whole fruit and vegetable, but does not heat the fruit and vegetable to 90 ℃ or even higher temperature for sterilization, thus keeping the heat sensitive components such as vitamins, pigments and the like in the fresh fruit and vegetable from being damaged; can keep the color, aroma and taste of fresh fruits and vegetables, but not the dark and old color, no aroma and soft taste of cooked or semi-cooked fruits and vegetables.

(4) According to the method, the pH value of 40-80% of the fruits and vegetables is determined to be the pH value of the stopped fermentation according to the complete fermentation pH value of the fruits and vegetables, so that equivalent prebiotics and nutrient substances are left, and sufficient prebiotics are provided for further fermentation of probiotics after the probiotic products are ingested by human bodies.

(5) The method of the invention does not need to add emulsifier and stabilizer manually, and can utilize natural pectin, inulin, oligosaccharide, glucan and other cellulose, pectin compounds and the like in the whole fruits and vegetables as the emulsifier, the thickener and the stabilizer to prepare the emulsified homogeneous liquid. The pH value of various fruits and vegetables can be used for adjusting and blending the optimal fermentation pH value without manually adding acid and alkali to adjust the pH value, so that the fruits and vegetables with too strong acidity, such as lemon, peach, plum and the like, which can not be fermented independently can also be added for fermentation. No additional water is needed, and only the water contained in the whole fruit and vegetable is used for fermentation.

(6) Compared with the prior art, the probiotic product prepared by the method has the advantages that old and hard parts are removed, and the probiotic product is cut into blocks for fermentation; or fermenting the whole fruits and vegetables; or fermenting with fruit and vegetable juice. The fermentation is complete, the efficiency is high, no artificial culture medium or artificial food additive is added, the extracted prebiotics are rich in variety, the variety of the produced prebiotics is multiple, and the taste is good and tender; the final probiotic product can be labeled with a clean food nutrition label.

Drawings

FIG. 1 is a photograph of fresh green brittle pears, which are hot-washed with hot water at 90-95 ℃ for 2 seconds.

And 2, photographs of the crisp pears in the figures 2 and 1 after being showered and scalded by hot water at 90-95 ℃ for about one hour.

FIG. 3, photograph of Hami melon versus the start of fermentation.

In FIG. 3, the left bottle contains squeezed juice of Hami melon without peel and seed; the middle bottle is prepared by peeling Hami melon, removing seeds, cutting into pieces of 1 × 1.5cm, adding water, and making into noodles; the right bottle is made of whole Hami melon seed, skin and seed micronized emulsified homogeneous slurry.

It can be seen that the cut Hami melon flesh is light red yellow, the outer skin is old fibrous yellow, the inner skin is dark green, and the inner skin is old, tasteless and hard to chew. The seed shell is light yellow, the taste is hard dreg feeling, and the seed kernel is white. 6% of each of the 3 bottles was added with Kafel yogurt, and the mixture was fermented at 35 ℃.

FIG. 4, photograph of Hami melon compared to fermentation for 6 hours.

In fig. 4, after 6 hours of fermentation without stirring (anaerobic fermentation), the squeezed juice (middle bottle) of fig. 3 was significantly layered and precipitated, and light reddish yellow pigments were also separated to float or sink, resulting in almost colorless liquid main stream. The micronized emulsified homogeneous slurry (the right bottle) of the seed with the bark still keeps the emulsified homogeneous state; the left bottle is the Hami melon without peel and seed.

Fig. 5 is a picture of fruit and vegetable juice obtained by squeezing several kinds of fruits and vegetables.

FIG. 6 is a drawing of an emulsion homogenized mixture obtained by micronizing, liquefying, emulsifying and homogenizing several kinds of whole fruits and vegetables.

In fig. 5, from left to right, respectively: carrot, white peach, sweet orange, lemon and celery. In fig. 6, from left to right: celery, lemon, sweet orange, white peach and carrot.

Fig. 7 photo of Hami melon cheese, casein precipitate cut into small pieces to promote the tightening of cheese tissue to drain whey.

Detailed Description

The present invention will be further described with reference to the following examples. It should be understood that the following examples are illustrative only and are not intended to limit the scope of the present invention.

In the following examples, the raw materials are only commercially available, wherein the high-speed crushing wall-breaking machine is NINJA

High-speed crushing and wall breaking machine.

Preparation example 1 preparation of fruit and vegetable juice and emulsified homogenized solution

(I) comparing the stability of the fruit and vegetable juice and the emulsified homogeneous liquid

The whole fresh fruits and vegetables in the same batch are respectively processed by a squeezing method and a micronizing method. Removing old and hard parts from a part of fresh whole fruits and vegetables, cutting into pieces, squeezing by a juicer to obtain fruit and vegetable juice, and discarding fruit and vegetable residues. Removing inedible part of fresh fruits and vegetables, retaining edible hard part, and breaking wall by high speed pulverizing wall-breaking machine at 25000 rpm for 4 times to obtain emulsified homogeneous liquid.

Then, the fruit and vegetable juice and the emulsified homogeneous liquid are respectively kept still for 4 hours, the physical properties of the fruit and vegetable juice and the emulsified homogeneous liquid are observed, and pictures are taken, as shown in fig. 5 and fig. 6 respectively.

As can be seen from fig. 5 and 6, after standing for 4 hours, the juice was significantly separated into a supernatant, a pigment layer and particles at the bottom, and the emulsified homogeneous liquid was not separated at all after standing for 48 hours and remained homogeneous.

(II) comparing the chemical and physical parameter properties of the fruit and vegetable juice and the emulsified homogeneous liquid

The invention respectively carries out juicing and micronization on various fruits and vegetables to respectively obtain fruit and vegetable juice and emulsified homogeneous liquid, and then inspects the properties of chemical and physical parameters thereof, as shown in table 1. In table 1, the number 1 in the first row of raw materials indicates fruit juice or vegetable juice, and the discarded fruit and vegetable residues are all 50-60% or more, and 2 indicates that the micronized emulsified homogeneous liquid is fully utilized by 100%, and is discarded without residues. In the last column, the indicator of stability refers to the time at which significant stratification occurs.

TABLE 1 comparison of chemical and physical parameters of fruit and vegetable juice and emulsified homogeneous liquid

As can be seen from the data in Table 1, the pH, conductivity, TDS, salinity and resistivity of the squeezed juice are completely different from those of the emulsified homogeneous liquid. The emulsion homogenate has a lower total dissolved solids TDS and a higher soluble solids content.

The fruit juice or the vegetable juice in the table 1 has the discarded fruit and vegetable residues of more than 50-60%, so monosaccharide, disaccharide, polysaccharide, carbohydrate, vitamin A, B, C, E and the like in the fruit and vegetable residues; anthocyanins, pigments, flavonoid glycosides, alkaloids, fatty acids, volatile oils, inulin, oligosaccharides, glucans, proteins, amino acids, organic acids, inorganic elements, mucilages, pectins, and the like are discarded. Because a large amount of fruit and vegetable residues are discarded as wastes, secondary pollution can be caused. In the organic ecological environment, the discarded fruit and vegetable residues are treated as waste garbage so as to increase pollution. If 10 tons of fruits and vegetables are processed daily, more than 4 tons of fruit and vegetable residue garbage are treated as waste, and the method is not an organic ecological process but a secondary environment pollution behavior.

Table 2 shows the Nutrient data of orange (orange) food extracted from USDA (National Nutrient Database for Standard reference; USDA.2019), which clearly shows the difference in nutrients among orange peel, whole orange with peel and orange juice. Taking total dietary fiber total digital fiber as an example only, it is seen to be 10.6 grams, the highest, 4.5 grams in whole orange and 0.3 grams, almost zero in orange juice. This is because juicing only takes juice and discarding the marc including the peel, resulting in a nutritionally deficient food.

TABLE 2 nutritional data for orange peel (orange peel), whole orange peel (white orange peel) and 100% orange juice (orange juice) from USDA, department of agriculture, USA

According to the data in table 2, the raw materials of orange peel and whole orange peel contain a large amount of cellulose, vitamins and inorganic elements, while the fruit and vegetable juice contains almost 90% of sugar in the whole fruit and vegetable, but almost zero dietary fiber. Since pectin usually accounts for 30% of cellulose, the juice is still free of pectin. And the content of the vitamins and inorganic elements in the fruit and vegetable juice is only 40-60% of that of the original whole fruit and vegetable. Because 40 percent of the original weight of fruit and vegetable residues are discarded in the adding process of the fruit and vegetable juice, and water is possibly added.

In addition, as can be seen from the comparison between fig. 5 and fig. 6, the color of the fruit and vegetable juice is not as dark as the emulsified homogeneous liquid, which indicates that a large amount of nutritive pigments and anthocyanins are left on the fruit and vegetable residues. This of course also includes a large number of vitamins, colloids, mucilages, inorganic elements, fibers, etc. In the case of orange, as can be seen from the data in Table 2, the cellulose in orange juice is only 0.3%, the cellulose in orange peel is 33 times greater than the cellulose in orange juice, and the cellulose in whole orange is 15 times greater than the cellulose in orange juice; the vitamin C in the orange peel is 3 times more than that in the orange juice, and the vitamin C in the whole orange is 2 times more than that in the orange juice; while the vitamin A in the orange peel is 12 times more than that in the orange juice, and the vitamin A in the whole orange is 6 times more than that in the orange juice. Other vitamins are far less than the orange peels and the whole oranges; the nutritionally important inorganic elements such as potassium, calcium, selenium and zinc are also much less than orange peel whole orange.

In conclusion, the fruit and vegetable juice is adopted as the raw material for fermentation, although the fermentation time can be shortened to a certain extent, a large amount of fruit and vegetable residues are wasted, prebiotics are wasted and secondary pollution is caused, and the prebiotics in the fermented product are obviously fewer in components and have a poor prebiotic effect.

The chinese nutrition society also clearly states in 2016's version of the chinese resident dietary guidelines that fruit juice cannot replace fresh fruit, thereby further proving that fruit juice and fruit are two distinct food and nutritional substances.

For this reason, there is a need to develop new methods for producing probiotic products in order to overcome the above technical problems.

The invention provides a method for quickly extracting prebiotics and quickly fermenting probiotics, which comprises the following preparation steps:

the animal component comprises meat, body fluid and eggs of edible animals;

And the probiotic product of the invention is obtained by the above method.

The above technical means will be further described below by specific examples.

Preparation example 2 three methods probiotic Hami melons were prepared as comparison

Taking one Hami melon, cleaning and disinfecting the outer skin by using a detergent, and then rinsing the outer skin by using RO purified water. The first cut of the Hami melon is light red yellow, the outer skin is old fibrous yellow, the inner skin is dark green, the inner skin is old, tasteless and hard to chew, the seed shell is light yellow and the taste is hard slag, the seed kernel is white, and the skin and the seed are treated with wastes. Its weight is about 22% of the total melon weight, as shown in fig. 3. The melons were then cut into three parts. Wherein:

the first part, peeled, deseeded and cut into about 80 g of about 1X 1.5cm size, bottled with water and at pH 6.34 over flour, added with 6% by weight of cappuccino and shaken up to detect pH 5.5. Since water has no pH buffering capacity, this pH is only that of the external liquid and does not represent the pH inside the melon cluster. The melon cluster is crisp, sweet and sour. Placing the mixture in a biological constant temperature water bath tank at 35 ℃ for standing anaerobic fermentation, wherein the pH value of the external liquid is reduced to 5.52 after 6 hours, and the pH value is 4.43 after 16 hours. However, after eating the melon cluster, it was found that the interior of the melon cluster still did not feel sour and was still crisp but not soft, until after 39 hours of fermentation, the interior of the melon cluster did not feel sour, and when the melon cluster was soft, fermentation was substantially complete, at which time the pH of the external liquid was 4.12.

The second part, Hami melon, was also peeled and deseeded, cut into small pieces and placed in a squeezer to squeeze about 89 grams of juice (about 50% by weight of the pomace was discarded). The pH of the Hami melon juice was 6.22. The Hami melon juice has sweet and sour taste. 6% by weight of cappuccino was added and shaken up to a pH of 5.83. Standing in a 35 deg.C biological constant temperature water bath tank for anaerobic fermentation, and after 6 hr, reducing pH to 4.69 and after 16 hr, the pH is 4.33. However, color and the tendency to separate solids and liquids were observed after approximately 2 hours of fermentation. After 6 hours of fermentation without stirring (anaerobic fermentation), there was significant stratification and precipitation, and the light reddish yellow pigments were also separated to float or sink, resulting in almost colorless liquid main stream (see fig. 4). This phenomenon of stratification and decolorization is more severe by the end of the 16 hour fermentation and is psychologically perceived as a product of questionable quality. This is why other prior fruit and vegetable juice fermentation needs artificial addition of stabilizers, thickeners and emulsifiers.

And thirdly, carrying out high-speed crushing and wall breaking on the seeds of the Hami melon seeds of the skin and the seeds of the Hami melon seeds by NINJA, and carrying out micronization treatment to obtain emulsified homogeneous liquid. About 80 g of the emulsified homogeneous liquid is taken, the pH value of the emulsified homogeneous liquid is detected to be 6.07, the emulsified homogeneous liquid tastes sweet, has no sour taste, is smooth but has fine fiber feeling, and has the feeling of eating coarse grain health food. Then 6% by weight of cappuccino was added and shaken up to a pH of 5.69. Placing in a biological constant temperature water bath tank at 35 ℃ for anaerobic fermentation, and after 6 hours of fermentation, reducing the pH to 4.51, and when the pH is 16 hours, the pH is 4.26. The emulsion is still kept homogeneous at the moment (as shown in figure 4); the coarse grain health food has sweet and sour taste, is smooth but has fine fiber feeling, and has the feeling of drinking coarse grain health food. This is completely different from the old, tasteless, chewy, swallowable, hard-to-eat texture of the inner and outer skins, and the hard-to-residue texture of the seed shells. By the method, the purposes of making the mouthfeel with old, tasteless, chewy and difficult-to-swallow inner skin become delicious mouthfeel are achieved from the mouthfeel.

Photographs of the product before and after fermentation are shown in figures 3 and 4.

In the figure 3, the left bottle is pressed juice of Hami melon without peel and seeds, the middle bottle is pressed juice of Hami melon without peel and seeds, which is cut into 1 × 1.5cm blocks, and then water is added to the blocks to make the blocks into flour, and the right bottle is made into whole Hami melon with peel and seeds and micronized emulsified homogeneous pulp. It can be seen that the cut Hami melon flesh is light red yellow, the outer skin is old fibrous yellow, the inner skin is dark green, and the inner skin is old, tasteless and hard to chew. The seed shell is light yellow, the taste is hard dreg feeling, and the seed kernel is white. 6% of each of the 3 bottles was added with Kafel yogurt, and the mixture was fermented at 35 ℃.

As can be seen from the comparison of the product preparation in preparation example 2 of the present invention, the present invention can significantly shorten the fermentation time and significantly improve the fermentation efficiency without removing the portions of the skin, stem, root, etc. which are generally regarded as old, hard, chewy, tasteless, and juicless.

The probiotic product of the invention has a comparable or even better mouthfeel than other fruit juice fermented products of the prior art. The method of the invention can effectively utilize the parts of the skin, the stalk, the stem, the root and the like which are generally regarded as old, hard, chewy, tasteless and juicless, and the taste of the obtained product is not influenced or even better after fermentation. And because the parts contain a large amount of pectin, cellulose and other substances, the taste level of the product is further enriched, and different new experiences are generated.

Experimental example 1 preparation of Saiyuan celery

The preparation of the three-element celery of the embodiment comprises the following steps:

(1) the total weight of the celery with leaves and roots is 1000 g, the celery with leaves and roots is washed by the washing liquid, then washed by warm water and then washed by RO purified water; and then performing wall breaking operation for 4 times by using a high-speed crushing and wall breaking machine, namely performing micronization treatment to obtain micronized, liquefied, emulsified and homogenized emulsified homogeneous liquid, wherein the pH value is 5.66, and the particle size of the particles is 0.04-0.8 mm.

(2) And (2) respectively taking two bottles of the emulsified homogeneous liquid prepared in the step (1), wherein each bottle is 430 g. Adding 2 wt% of kefir yoghurt powder into one bottle, and adjusting the pH value of the stirred fermentation system to 5.45; another bottle was charged with 8 wt% of the crushed kimchi kimch (crushed directly with a general crusher using commercially available wet kimchi kimch), and the pH of the stirred fermentation system was 5.48.

(3) And then placing the mixture into a two-bottle fermentation system in a 36 ℃ heat preservation box for fermentation for 6-8 hours until the pH value is 4.0-4.3, taking out the mixture and placing the mixture into a 4 ℃ refrigerator for stopping fermentation to obtain the three-element celery for eating.

The pH of the after complete fermentation, trihydric celeries was 3.53.

The three-element celery of the embodiment contains prebiotics such as cellulose, pectin and the like, probiotics and postbiotic elements, can be used as a three-element cold drink with a probiotic function, and can also be served as a hot drink when being warmed to 35-42 ℃.

In this example, the fermentation process was from pH 5.66 to a pH of 3.53 for complete fermentation. Therefore, when the pH is 4.0-4.3 during the fermentation stopping, the probiotics are still in the logarithmic phase, and meanwhile, the rest prebiotics can be used for fermentation. The microscopic examination shows that the live lactobacillus, streptococcus thermophilus, bifidobacterium, leuconostoc mesenteroides and the like can be found.

Example 2 preparation of Sansheng cucumber-celery-lemon

The preparation of the three-generation cucumber-celery-lemon of the embodiment comprises the following steps:

(1) and taking 500 g of cucumber with peel, 500 g of celery with leaf and root, 50 g of lemon with peel and kernel and 600 g of liquid whey, which are cleaned by RO purified water, repeatedly crushing the materials by using a NINJA high-speed wall breaking machine for several times to obtain micronized emulsified homogeneous liquid, wherein the particle size of the particles is 50-800 microns. Then adding 2 wt% of cappuccino yoghurt powder (containing 12 probiotics) into the emulsified homogeneous liquid, and stirring uniformly to obtain a fermentation system. The initial pH of the fermentation system was 5.4.

(2) And (2) fermenting the fermentation system obtained in the step (1) in a heat preservation box at 33 ℃ for 5-10 hours until the pH value is 4.1-4.4, taking out the fermentation system, cooling to 4-6 ℃, and stopping fermentation to obtain the three-element cucumber-celery-lemon.

The three-element cucumber-celery-lemon can be used as a low-sodium high-dietary fiber, high-potassium high-calcium probiotic, prebiotic and postbiotic three-element cold drink or a soup or hot drink when the temperature is raised to 35-42 ℃.

In the embodiment, the pH value for stopping fermentation is controlled to be 4.1-4.4, and the pH value of the system can be reduced to 3.6 when the fruit and vegetable are completely fermented by adding the whey protein powder according to the proportion. Therefore, when the pH value of the fermentation is 4.1-4.4, part of prebiotics such as cellulose, pectin, polysaccharide, lactose and the like in celery, cucumber, lemon and whey protein powder are left. After the three-element cucumber-celery-lemon is eaten, the remaining prebiotics can be used as probiotics for growth and reproduction in the stomach and intestine; the production of the postbiotic bacteria mainly comprises the polypeptides, secreted enzymes and antibacterial components decomposed by the lactalbumin in the lactalbumin powder and the proteins in fruits and vegetables as well as the products of glucose and galactose after the lactose is decomposed by the probiotics.

Under the microscope, lactobacillus, streptococcus, bifidobacterium and leuconostoc mesenteroides can be observed, so that the three-element cucumber-celery-lemon prepared in the embodiment contains probiotics, prebiotics (cellulose, pectin, polysaccharide, protein, amino acid and the like brought by fruits and vegetables) and postbiotic (protein hydrolyzed polypeptide, vitamin, organic acid, amino acid and the like are secreted in the fermentation process of the probiotics).

Moreover, since the pectin contained in the peel of the cucumber, the celery and the lemon can be used as a prebiotic, and can also be used as a stabilizer and a thickening agent for emulsification and homogenization, the three-element product of the embodiment has smooth, sour and fragrant mouthfeel.

Of course, other animal components, such as serum and egg, may be used instead of the whey in this example.

Example 3 preparation of Sansheng Kafel sauerkraut

The preparation method of the three-element kafel pickle comprises the following steps:

(1) 1500 g of whole Chinese cabbage (with core), 600 g of whole celery (with leaves and roots), 300 g of whole red sweet pepper (with base and seeds), 30 g of whole red hot pepper (with base and seeds), 300 g of carrot with skin, 390 g of whole pear (with base and seed) and 60 g of whole lemon (with core), cleaning, washing the surface with a disinfectant, then washing with RO purified water to remove chemical substances possibly remained by city tap water and the disinfectant, and then repeatedly operating by adopting a high-speed crushing and wall breaking machine to carry out micronization treatment to obtain emulsified homogeneous liquid, wherein the particle size of the microparticles is 50-800 micrometers. Adding 2% by weight of cappuccino yoghurt powder and 2% by weight of kimchi powder to the emulsified homogenous solution, and stirring well to obtain a fermentation system. The initial pH of the fermentation system was 5.52.

(2) And (2) fermenting the fermentation system obtained in the step (1) in a heat preservation box at the temperature of 33 ℃ for 6 hours at the pH value of 4.2-4.5, taking out, reducing the temperature to 6-8 ℃, stopping fermentation, and filling and sealing the bottle.

The pH value of the complete fermentation of the three-element Kafel pickle is 3.6, and the pH value of the fermentation stopping is 4.3-4.5, enough prebiotics are left for the probiotics, so that the probiotics enter the stomach and intestine of a human body and are instantly provided with nutrition and the prebiotics for growth and propagation.

Under microscope, lactobacillus, streptococcus, bifidobacterium, leuconostoc mesenteroides, etc. can be observed, so the product comprises probiotics, prebiotics (cellulose, pectin, polysaccharide, protein, amino acid, etc. brought by fruits and vegetables), and metazoan (protein hydrolysis polypeptide, vitamin, organic acid, amino acid, etc. are secreted by probiotics in the fermentation process).

In this example, the fermentation was stopped when the pH was 4.0, depending on the evaluation of acidity by each person.

Example 4 preparation of Hami melon three-element cheese, Hami melon three-element protein powder and Hami melon three-element beverage

The preparation of the hami melon three-element cheese, the hami melon three-element protein powder and the hami melon three-element beverage of the embodiment comprises the following steps:

(1) and preparing a fermentation system: cleaning and disinfecting the Hami melons with the peels, and then rinsing the Hami melons with the peels by RO pure water for later use. 2 kg of cleaned and sterilized Hami melons with skins are taken, and are repeatedly subjected to micronization treatment by a high-speed crushing wall breaking machine to obtain emulsified homogeneous liquid, wherein the particle size of the particles is 50-800 microns. And then uniformly stirring the emulsified homogeneous liquid and 10 kilograms of fresh milk sterilized by a pasteur method, heating to 32 ℃, adding 100 grams of cappuccino yoghurt powder (containing 15 probiotics), slightly stirring for 1-2 minutes, and uniformly stirring to obtain a fermentation system.

(2) And preparing soft fruit cheese: adding 3.6 g of 0.036% calcium chloride into the fermentation system in the step (1), lightly stirring for 1-2 minutes, uniformly stirring, wherein the pH value of the system is 6.0, standing for 20 minutes at 32 ℃, and allowing fruit milk to solidify; after about 40 minutes the pH dropped to 5.8 and the system solidified into soft cheese.

(3) And firming and softening cheese: slightly cutting the soft cheese prepared in the step (2) into small blocks of about 1 cm by a knife so as to shrink the soft cheese and release fruit whey water, and cutting the fruit casein precipitate into small blocks to promote the tightening of cheese tissues and discharge whey as shown in fig. 3. Because enough pectin promotes casein coagulation, rennet is not needed. Then detecting the pH value of the soft cheese, wherein the pH value is 5.0-5.2; then separating the soft cheese blocks and the fruit milk clear water (as shown in figure 7), squeezing the soft cheese to discharge the residual fruit milk clear water, and storing in a refrigerator at 6-8 ℃ to obtain the Hami melon three-element cheese; and detecting that the pH value of the Hami melon three-element cheese is between 4.8 and 4.9.

The method can also be used for preparing yogurt, namely, the fermentation time is prolonged or the temperature is increased to 36 ℃ in the process of preparing soft cheese to accelerate the fermentation, so that the pH value of the yogurt is reduced to 3.9-4.3.

Meanwhile, the fruit milk whey separated by the method can be used as two products: a directly bottled Hami melon three-element beverage; one method is to concentrate fruit milk whey with UF membrane, and vacuum-freeze-dry or freeze-vacuum-dry the concentrated solution to get protein powder of three-element. The remaining UF membrane filtrate contains part of prebiotics and post-prebiotics such as organic acid, vitamins, and proteolytic peptide, although it does not contain probiotics, and can be directly filled into bottles to make Hami melon binary beverage.

Example 5 preparation of watermelon carrot three-raw fruit and vegetable wine beverage

The preparation method of the watermelon carrot three-raw fruit and vegetable wine beverage comprises the following steps:

(1) and 2 kg of watermelon peel and 1 kg of carrot peel are taken, respectively, the peel is cleaned by a peel disinfection detergent, then washed by RO purified water, and then micronized by repeated operation of a high-speed crushing wall breaking machine to obtain emulsified homogeneous liquid, wherein the particle size of the particles is 50-800 microns. And then 30 g of cappuccino yoghurt powder (containing 15 probiotics) and 5 g of wine yeast are added into the emulsified homogeneous liquid, and the mixture is stirred uniformly to obtain a fermentation system. The initial pH of the fermentation system was 6.6.

(2) And (2) fermenting the fermentation system obtained in the step (1) at the temperature of 35 ℃ for 4 hours in a heat preservation manner, reducing the pH value of the fermentation system from 6.6 to 4.9, stopping fermentation when the fermentation system has the aroma of wine, and filling a bottle at a low temperature to obtain the watermelon and carrot three-element fruit and vegetable wine beverage.

Through detection, the three-element product of the embodiment contains abundant probiotics such as lactobacillus, bifidobacterium, lactobacillus, streptococcus thermophilus, saccharomyces cerevisiae and the like, abundant prebiotics such as cellulose, pectin, protein, amino acid, polysaccharide, high potassium, low sodium, carotene and the like, and also abundant postbiotic of proteolytic peptide, organic acid, vitamin, glucose for hydrolyzing lactose and galactose.

If the fermented wine is sour and has more wine flavor, the fermented wine can be continuously fermented until the pH value is 3.9-4.4.

Example 6 preparation of Sanshengyuan melon bean curd and Sanshengyuan melon bean beverage

The preparation of the three-raw watermelon bean curd and the three-raw watermelon bean beverage of the embodiment comprises the following steps:

(1) 500 g of dry soybeans are prepared. Cleaning 6 times (3000 g) of whole watermelon, sterilizing the skin, washing with RO purified water, and repeatedly pulverizing with a high-speed wall-breaking machine to obtain emulsified homogeneous liquid of whole watermelon, wherein the particle size of the particles is 50-800 μm. Soaking the dried soybeans in the emulsified homogeneous solution overnight to ensure that the dried soybeans fully absorb watermelon water. Then carrying out micronization treatment on the soybeans absorbing the whole watermelon homogenized liquid by using a high-speed crushing and wall breaking machine to obtain a soybean-watermelon emulsified homogenized liquid; heating to boil for 3-5 minutes under light stirring, cooling to 35 ℃, adding 70 g of cappuccino yoghurt powder (containing 15 probiotics), and stirring uniformly to obtain a fermentation system; the initial pH of the fermentation system was 6.01.

(2) And (2) fermenting the fermentation system in the step (1) at the temperature of 35 ℃ for 4-7 h, when the pH value is reduced to 4.8, beginning to precipitate the soybean protein, slightly stirring to shrink the soft bean curd block obtained by precipitation so as to discharge the bean curd whey to make the soft bean curd block firmer and become the melon bean curd block. And then filtering with 60-mesh gauze to separate the bean curd whey from the melon bean curd blocks, placing the melon bean curd blocks in a mold, and extruding the melon bean whey under pressure to form melon bean curd.

The melon bean curd prepared in the embodiment is the three-generation melon bean curd containing abundant probiotics (lactobacillus, streptococcus thermophilus, bifidobacterium and the like can be seen under a microscope), prebiotics (melon bean fibers, pectin, polysaccharide, protein, amino acid, potassium and the like) and postgenerators (protein hydrolyzed polypeptide, amino acid, polysaccharide and the like).

The separated and filtered bean melon whey can be directly filled and sealed into a bottle to be the three-element melon bean beverage containing probiotics, prebiotics and postbiotic elements. Or concentrating the beverage with 10K UF membrane, and drying the concentrate to obtain powder. The UF filtrate can be used as a prebiotic beverage.

Example 7 preparation of Sansheng egg liquid or Sansheng egg powder

The preparation method of the three-raw egg liquid comprises the following steps:

the eggs are shelled, 1000 g of egg liquid is taken, and egg white and egg yolk are broken evenly. Adding 4 wt% of Kafel acid milk, stirring, standing at 30 deg.C, anaerobic fermenting for 4 hr to pH 5.8, cooling to 6 deg.C, packaging, and storing at 4 deg.C to obtain the final product.

The egg liquid of the three-element food prepared by the method has not only the original nutrition and prebiotics of the egg, but also the probiotics in propagation and growth and the post-growth of the organic acid proteolytic peptide generated by the probiotics.

Example 8 preparation of Sanshengyuan Licorice lemon Honey syrup

(1) 300 g of whey liquid, 30 g of liquorice, 60 g of codonopsis pilosula and the whole lemon are cut into square blocks with the size of about 1 multiplied by 1 cm, half of the square blocks, the dried liquorice and the codonopsis pilosula are soaked in the whey liquid for 24 hours to fully absorb the water, and then the square blocks are crushed by a high-speed crushing wall breaking machine. Adding the Kafel yoghurt according to the inoculation amount of 4% by weight, and detecting the pH value of the system to be 5.5. And then placing the mixture into a constant-temperature fermentation bottle, fermenting for 3 hours at 22 ℃, then heating to 35 ℃, fermenting for 3 hours again until the pH value is 4.3-4.6, and stopping fermentation to obtain the probiotic product.

(2) Cooling the probiotic product obtained in the step (1) to room temperature, and then mixing the probiotic product with the fermentation liquor according to the proportion of honey (containing 80% of sugar) to the fermentation liquor of 100: 42 adding Mel to obtain syrup containing three elements of radix Glycyrrhizae and lemon Mel.

The product is prepared from lemon as whole fruit and vegetable, Glycyrrhrizae radix as plant component for medicine and food, and whey liquid as animal component.

The product contains sugar more than 50%, and can be stored at room temperature. It can be administered with cold water or warm water. Licorice root, lemon, etc. have the action of relieving cough and moistening throat, and honey and pilose asiabell root, etc. have the action of tonifying deficiency, relieving cough and moistening throat. The whey liquid contains rich potassium, calcium, phosphorus and other elements, and also contains probiotics, prebiotics galactose for decomposing lactose and the like.

Example 9 preparation of a Sansheng pear-yellow peach-egg milk beverage

(1) Taking one fresh sweet pear, 302 g of peaberry seeds with peel and pear core, and one sweet yellow peach, removing hard stones to obtain 110 g of pulp with peel and pulp (the surfaces of the fresh pears are cleaned and disinfected and washed clean by RO pure water), taking two eggs, removing shells to obtain 106 g of egg liquid, and putting 100 g of whole fresh milk together into a NINJA high-speed crushing wall breaking machine for micronization to obtain emulsified homogeneous liquid of whole egg milk, wherein the particle size of the particles is 50-800 microns. Adding 6% Fill yogurt, and stirring to obtain fermentation system. The initial pH of the fermentation system was 5.65.

(2) And (2) placing the fermentation system in the step (1) in a constant-temperature water tank at 30 ℃ for static fermentation, and stopping fermentation when the pH is 4.8 after 6 hours to obtain the three-element pear-yellow peach-egg milk beverage.

Because whole pears and peaches contain rich pectin, and eggs and milk contain rich protein, the emulsification and homogenization of the whole pears and peaches are very smooth in taste, fragrant in flavor of the pears and fresh and sweet in taste of natural fruits.

One cup of 500 g of the three-element beverage can basically achieve the nutrition of fresh fruits, animal and plant proteins, dietary fibers, vitamins, mineral elements, probiotics, prebiotics and postnatal elements in one day. While the remaining prebiotics are available to the probiotic bacteria in the human gut immediately after consumption.

Example 10, identification of which whole fruit and vegetable emulsion is susceptible to growth, semi-susceptible to growth, and delayed growth of probiotics, and whether sufficient prebiotics are present, and whether growth and reproduction of probiotics are inhibited.

The Russian full-fat Kaffel yoghurt has the pH value of 4.0 and the inoculation amount of 5-10 percent; the pH value of the Korean pickled vegetable is 4.0-4.2, and the inoculation amount is 5-10%. The fermentation temperature was 35 ℃.

All fermentation raw materials are purchased in the American market, and are micronized by a NINJA wall breaking machine which has a rotating speed of 25000 times per minute and penetrates through a three-layer spiral blade from the bottom to the top, and the micronized materials are crushed into a fine liquefied emulsified homogeneous liquid. Fermenting in a constant temperature box after inoculation, measuring pH every two hours,to 10 hours. The pH of the fermentation was then finally measured at 16 hours and the fermentation was terminated. The pH value at this time is the complete fermentation pH value. The results are shown in Table 3. Wherein the difference between the pH at 6 hours and the initial pH is calculated as Delta₁The difference between the 16 hour pH and the initial pH is calculated as Delta₂。

TABLE 3 fermentation pH of various fermentation feedstocks at different fermentation times

In the invention, the definition of the fermentation raw material for facilitating the growth of the probiotics refers to that the probiotics or the probiotic fermentation products are inoculated in the emulsified homogeneous liquid, after the fermentation is stopped for 16 hours at 35 ℃, the pH value of the fermentation system is reduced by more than or equal to 1.1 unit from the initial pH value, and the difference delta between the pH value after the fermentation is carried out for 6 hours and the initial pH value₁Difference delta from pH after 16 hours of fermentation and initial pH₂Is not more than 90%. Table 5 for cabbage, celery, Chinese cabbage, ginger, cucumber, pear, carrot, whole egg, egg yolk, purple cabbageSpinach, sweet orange, lettuce, Mexican green pepper, whey, milk, etc.

The semi-easily-growing fermentation raw material is prepared by inoculating probiotics or probiotic fermentation products into the emulsified homogeneous liquid, stopping fermentation at 35 ℃ for 16 hours, reducing the pH value of the fermentation system from the initial pH value to less than or equal to 1 unit but more than or equal to 0.3 unit, and obtaining a difference value delta between the pH value after fermentation for 6 hours and the initial pH value₁Difference delta from pH after 16 hours of fermentation and initial pH₂Is not more than 80%. Such as onion, shallot, beef, chicken protein, tomato, banana, etc. in table 5.

Naturally, there are also fermentation feedstocks that do not readily grow. Means that after the probiotics or the probiotic fermentation products are inoculated in the emulsified homogeneous liquid and fermentation is stopped 16 hours after the fermentation at 35 ℃, the pH value of the fermentation system is reduced by less than 0.3 unit from the initial pH value. Such as garlic, apple, plum, pineapple, seedless green grapes, etc. in table 5.

The fermentation raw materials which are not easy to grow are low in pH value, so that the growth of probiotics is limited, for example, apples, plums, pineapples, seedless green grapes and the like with the pH value lower than 3.8. Although the pH value of the garlic is not low, the garlic can contain bacteriostatic components, so that the growth of probiotics can be inhibited.

The fermentation raw material which is not easy to grow can be mixed with other raw materials which are easy to grow to increase the pH value, or can be added after the fermentation is finished.

The above definitions of readily, semi-readily and non-readily growing fermentation feedstocks are also exceptional.

Comparative example 1

Fresh green crisp pears are adopted and are hot-soaked by hot water at 90-95 ℃, and then the fresh green crisp pears are observed and photographed. As shown in fig. 1 and 2.

As can be seen from the figure 1, the fresh green brittle pears are green after being hot-boiled with hot water at the temperature of 90-95 ℃ for 2 seconds. However, as can be seen from fig. 2, after the brittle pears are hot-washed and scalded by hot water at 90-95 ℃ for about one hour, the brittle pears gradually turn into a dark brown mildewy shape with black spots and local powdery mildew, which indicates that the surface tissues of the pears are seriously damaged by heat.

The method of the invention does not need high-temperature heating treatment, so that the probiotic product has good color.

The embodiments of the present invention have been described in detail, but the embodiments are merely examples, and the present invention is not limited to the embodiments described above. Any equivalent modifications or alterations to this practice will occur to those skilled in the art and are intended to be within the scope of this invention. Accordingly, equivalent changes and modifications made without departing from the spirit and scope of the present invention should be covered by the present invention.

Claims

1. The method for quickly extracting the prebiotics and quickly fermenting the probiotics is characterized by comprising the following preparation steps:

the animal component comprises meat, body fluid and eggs of edible animals;

2. The method for rapid extraction of prebiotics and rapid fermentation of probiotics as claimed in claim 1, wherein the step of micronization treatment controls the shear line speed of the machine generating the high shear action to be more than 10 m/s.

3. The method for rapidly extracting prebiotics and rapidly fermenting probiotics as claimed in claim 1, wherein the total weight of the total particles pulverized in the emulsified homogenous liquid is not more than 25% of the total weight of the emulsified homogenous liquid, and the total weight of the liquid is not less than 70% of the total weight of the emulsified homogenous liquid;

of the total particles, crushed fines greater than 20 mesh sieve are no greater than 5% of the total weight of the total particles; the particles smaller than 20 mesh and larger than 100 mesh are not greater than 15% of the total weight of the total granules; the particles smaller than 100 mesh account for more than 80% of the total weight.

4. The method for rapidly extracting prebiotics and rapidly fermenting probiotics as claimed in claim 1, wherein the amount of inoculation of the probiotics or probiotic fermented product is 0.2-15% of the weight of the fermentation system.

5. The method for rapidly extracting prebiotics and rapidly fermenting probiotics as claimed in claim 1, wherein the fermentation temperature is 30-40 ℃ and the fermentation time is 2-7 hours.

6. The method for rapid extraction of prebiotics and rapid fermentation of probiotics as claimed in claim 1, wherein the plant ingredients further comprise foodstuffs, spices.

7. The method for rapidly extracting prebiotics and rapidly fermenting probiotics as claimed in claim 1, wherein the fermentation raw material is a fermentation raw material which facilitates the growth of probiotics; or a semi-viable fermentation feedstock; or the mixture of the fermentation raw material which is not easy to grow and the fermentation raw material which enables the probiotics to easily grow or the fermentation raw material which is semi-easy to grow, wherein:

the fermentation raw material for facilitating the growth of the probiotics refers to that the probiotics or the probiotic fermentation products are inoculated to the emulsionIn the fermentation liquor, after fermentation is finished for 16 hours at 35 ℃, the pH value of the fermentation system is reduced by more than or equal to 1.1 unit from the initial pH value, and the difference delta between the pH value after fermentation for 6 hours and the initial pH value₁Difference delta from pH after 16 hours of fermentation and initial pH₂Is not greater than 90%;

the fermentation raw material which is not easy to grow refers to that after probiotics or probiotic fermentation products are inoculated to the emulsified homogeneous liquid and fermentation is stopped within 16 hours after fermentation at 35 ℃, the pH value of the fermentation system is reduced by less than 0.3 unit from the initial pH value.

8. The method for rapidly extracting prebiotics and rapidly fermenting probiotics as claimed in claim 7, wherein the whole fruits and vegetables in the fermentation raw material for promoting the growth of probiotics comprise cabbage, celery, Chinese cabbage, ginger, cucumber, pear, carrot, purple cabbage, spinach, peach, Hami melon, sweet orange, lettuce, Mexico green pepper; the animal components comprise whole egg, egg yolk, whey and milk;

in the semi-growth-assisted fermentation raw materials, the whole fruit and vegetable comprises onion, scallion, tomato and banana; the animal component comprises beef and chicken protein;

in the fermentation raw materials which are not easy to grow, the whole fruits and vegetables comprise apples, plums, pineapples, seedless green grapes and garlic bulbs.

9. The method for rapid extraction of prebiotics and rapid fermentation of probiotics as claimed in claim 1, wherein the meat of food animals comprises meat, skin, viscera, tendons; the body fluid of the food animal comprises milk, whey, blood and serum; the eggs of the edible animals comprise whole eggs, egg white and egg yolk.

10. The method for rapidly extracting prebiotics and rapidly fermenting probiotics as claimed in claim 1, wherein when the fermentation raw material only contains plant components, the initial pH of the fermentation system is 3.9-7.0, and the pH of the fermentation system is 3.7-5.4 when the fermentation is stopped;

when the fermentation raw material contains plant components and animal components, the initial pH of the fermentation system is 3.9-9.1;

the pH value of the fermentation stopping is 40-80% of that of the complete fermentation; the pH value of the complete fermentation is the pH value after 16 hours of fermentation, and is an index that the probiotics are inhibited by acidity, or the prebiotics are consumed completely, or both the probiotics and the prebiotics are stopped growing and propagating.

11. The method for rapid extraction of prebiotics and rapid fermentation of probiotics according to any of claims 1-10, further comprising a continuous separation process; the continuous separation method comprises connecting a fermentation tank with a membrane separation device so that continuous fermentation and continuous membrane separation concentration are simultaneously carried out.

12. The probiotic product prepared by the method for rapidly extracting prebiotics and rapidly fermenting probiotics as defined in any of claims 1-11.

13. The probiotic product according to claim 12, characterized in that it is a prebiotic product comprising prebiotics and metagens; or a three-element product containing probiotics, prebiotics and postnatal elements.