CN112106916A - Composite probiotic solid beverage and preparation method thereof - Google Patents
Composite probiotic solid beverage and preparation method thereof Download PDFInfo
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- CN112106916A CN112106916A CN202010850832.8A CN202010850832A CN112106916A CN 112106916 A CN112106916 A CN 112106916A CN 202010850832 A CN202010850832 A CN 202010850832A CN 112106916 A CN112106916 A CN 112106916A
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- acid bacteria
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- 239000006041 probiotic Substances 0.000 title claims abstract description 39
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 39
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 31
- 235000013361 beverage Nutrition 0.000 title claims abstract description 27
- 239000002131 composite material Substances 0.000 title claims abstract description 27
- 239000007787 solid Substances 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 74
- 241000894006 Bacteria Species 0.000 claims abstract description 45
- 239000000843 powder Substances 0.000 claims abstract description 40
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 37
- 239000004310 lactic acid Substances 0.000 claims abstract description 37
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 15
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 15
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 15
- 229920001353 Dextrin Polymers 0.000 claims abstract description 13
- 239000004375 Dextrin Substances 0.000 claims abstract description 13
- 235000019425 dextrin Nutrition 0.000 claims abstract description 13
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims abstract description 13
- 229940107187 fructooligosaccharide Drugs 0.000 claims abstract description 13
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 10
- 230000000694 effects Effects 0.000 claims description 7
- 241001134770 Bifidobacterium animalis Species 0.000 claims description 6
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 6
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 6
- 229940118852 bifidobacterium animalis Drugs 0.000 claims description 6
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 6
- 239000011363 dried mixture Substances 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 229920001202 Inulin Polymers 0.000 claims description 2
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 2
- 229940029339 inulin Drugs 0.000 claims description 2
- 235000012239 silicon dioxide Nutrition 0.000 claims description 2
- 239000000377 silicon dioxide Substances 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 210000004211 gastric acid Anatomy 0.000 abstract description 3
- 238000009776 industrial production Methods 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 230000004083 survival effect Effects 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 230000001934 delay Effects 0.000 abstract 1
- 230000000968 intestinal effect Effects 0.000 description 4
- 210000001035 gastrointestinal tract Anatomy 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 230000004888 barrier function Effects 0.000 description 2
- 208000015181 infectious disease Diseases 0.000 description 2
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 208000030961 allergic reaction Diseases 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 210000002919 epithelial cell Anatomy 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 210000002865 immune cell Anatomy 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000012994 industrial processing Methods 0.000 description 1
- 230000003871 intestinal function Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000001902 propagating effect Effects 0.000 description 1
- 210000004994 reproductive system Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/515—Animalis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of probiotics, in particular to a composite probiotic solid beverage and a preparation method thereof. The composite probiotic solid beverage comprises 20-50 parts of lactic acid bacteria powder, 20-40 parts of isomaltooligosaccharide, 10-20 parts of maltodextrin, 10-20 parts of resistant dextrin and 10-15 parts of fructo-oligosaccharide. The preparation method comprises the steps of firstly storing the lactic acid bacteria powder at 0-4 ℃; unfreezing the lactic acid bacteria powder stored at 0-4 ℃, and then uniformly mixing the lactic acid bacteria powder with other raw materials according to the proportion, and controlling the water content in the preparation process. The composite probiotic solid beverage provided by the invention is more resistant to gastric acid, and the survival rate of live bacteria is high; the product has high effectiveness, and prolonged shelf life. The preparation method of the composite probiotic solid beverage provided by the invention delays the aging of live bacteria, prepares the probiotic powder in advance, reduces the exposure time in the processing process and is beneficial to the standardization of industrial production.
Description
Technical Field
The invention relates to the technical field of probiotics, in particular to a composite probiotic solid beverage and a preparation method thereof.
Background
The probiotics is a kind of active microorganisms beneficial to human bodies, and is a general name of the active beneficial microorganisms which are planted in intestinal tracts and reproductive systems of the human bodies and can generate definite health effects so as to improve the micro-ecological balance of the human bodies and play beneficial roles. The probiotics can maintain the micro acidity of the intestinal environment, assist the beneficial bacteria to occupy the intestinal canal wall and inhibit the harmful bacteria from propagating in the intestinal canal. The probiotics are used as an immune barrier, and allergic reaction is relieved by activating immune cells, so that infection is prevented and the overall immunity is improved; the probiotics are used as a structural barrier, so that a mucous layer on the intestinal wall is thicker, bacteria are prevented from contacting epithelial cells of the intestinal tract, and infection is resisted; plays an important balance role for the whole body health and the immune system. Probiotics have received a great deal of attention due to their excellent efficacy. At present, probiotics products are researched a lot, but the product quality is uneven, and the problems of unstable strains, short product quality guarantee period, weakened functions of the product in the quality guarantee period, intolerance to gastric acid and the like exist. Therefore, the composite probiotic solid beverage which has long shelf life and high live bacteria survival rate has important significance.
Disclosure of Invention
In view of the above, there is a need to provide a composite probiotic solid beverage and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the composite probiotic solid beverage comprises, by weight, 20-50 parts of lactic acid bacteria powder, 20-40 parts of isomaltooligosaccharide, 10-20 parts of maltodextrin, 10-20 parts of resistant dextrin and 10-15 parts of fructo-oligosaccharide.
Further, in the composite probiotic solid beverage, the lactic acid bacteria powder comprises, by weight, 10-25 parts of inulin, 8-20 parts of maltodextrin, 1.5-3.5 parts of lactobacillus acidophilus, 0.4-1 part of bifidobacterium animalis and 0.2-0.5 part of silicon dioxide.
Preferably, in the composite probiotic solid beverage, the lactobacillus acidophilus strain is lactobacillus acidophilus LA-5.
Preferably, in the composite probiotic solid beverage, the bifidobacterium animalis strain is bifidobacterium animalis BB-12.
A preparation method of a composite probiotic solid beverage comprises the following steps: the lactic acid bacteria powder is preserved at 0-4 ℃; unfreezing the lactic acid bacteria powder stored at 0-4 ℃, and then uniformly mixing with other raw materials according to the proportion.
Further, in the preparation method of the composite probiotic solid beverage, the specific steps of mixing the raw materials are as follows:
step 1, respectively drying isomaltooligosaccharide, fructo-oligosaccharide, maltodextrin and resistant dextrin to ensure that the moisture content is less than 3.0 percent, and the drying temperature is 70-80 ℃; cooling for later use;
step 2, uniformly mixing the dried isomaltooligosaccharide, fructo-oligosaccharide, maltodextrin and resistant dextrin in the step 1, continuously drying at 60-70 ℃ to ensure that the water activity of the mixture is lower than 0.12, and cooling for later use;
step 3, placing the lactic acid bacteria powder stored at the temperature of 0-4 ℃ in an environment with the temperature of 18-26 ℃ and the relative humidity of 45-65% to ensure that the lactic acid bacteria powder is consistent with the ambient temperature for later use;
and 4, mixing the dried mixture obtained in the step 2 with the lactic acid bacteria powder obtained in the step 3.
Further, the preparation method of the composite probiotic solid beverage also comprises the steps of subpackaging, code spraying and spot inspection of the mixed raw materials.
The invention has the beneficial effects that:
the probiotic strains adopted by the raw materials of the composite probiotic solid beverage are bifidobacterium animalis BB-12 and lactobacillus acidophilus LA-5, and compared with other strains, the composite probiotic solid beverage is safer and more stable, has complementary advantages, is suitable for colonizing and growing in the gastrointestinal tract, has more comprehensive intestinal function, is more resistant to gastric acid, and has high survival rate of viable bacteria.
According to the preparation method of the composite probiotic solid beverage, the water content of the raw materials is controlled in the whole process, the water activity is ultralow and is lower than 0.12, most microorganisms are inhibited from growing in the water activity range, the living bacteria aging is delayed, the effectiveness of the product is guaranteed, and the quality guarantee period of the product is prolonged. The probiotic powder is prepared in advance, so that the exposure time in the processing process is reduced, the standardization of industrial production is facilitated, the product quality and the standardized operation are ensured, and the probiotic powder is suitable for industrial production and processing.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention clearer, the technical solutions of the present invention will be further clearly and completely described below with reference to the embodiments of the present invention. It should be noted that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The raw materials used in the present application:
bifidobacterium animalis BB-12, available from Hansen, Denmark;
lactobacillus acidophilus LA-5, available from Hansen, Denmark;
lactic acid bacteria powder, available from hansen, denmark.
The specific techniques or conditions not specified in the examples of the present invention are performed according to the techniques or conditions described in the literature in the art or according to the product specification. The reagents or instruments used are not indicated by manufacturers, and are all conventional products which can be obtained by commercial purchase and the like.
Example 1
A composite probiotic solid beverage is prepared by the following steps:
firstly, lactic acid bacteria powder preservation:
lactic acid bacteria powder purchased from hansen of denmark family was stored at 0 ℃.
(II) mixing
Step 1, drying isomaltooligosaccharide, fructo-oligosaccharide, maltodextrin and resistant dextrin to ensure that the moisture content is less than 3.0 percent, wherein the drying temperature is 70 ℃; cooling for later use;
step 2, uniformly mixing 20 parts of isomaltooligosaccharide, 10 parts of fructo-oligosaccharide, 10 parts of maltodextrin and 10 parts of resistant dextrin which are dried in the step 1, continuously drying at 60 ℃ to ensure that the water activity of the mixture is lower than 0.12, and cooling for later use;
step 3, taking 20 parts of lactic acid bacteria powder stored at 0 ℃, placing the lactic acid bacteria powder in an environment with the temperature of 18-26 ℃ and the relative humidity of 45-65% to ensure that the lactic acid bacteria powder is consistent with the ambient temperature for later use;
and 4, mixing the dried mixture obtained in the step 2 with the lactic acid bacteria powder obtained in the step 3.
And 5, subpackaging, code spraying and spot inspection are carried out on the mixed raw materials.
Example 2
A composite probiotic solid beverage is prepared by the following steps:
firstly, lactic acid bacteria powder preservation:
lactic acid bacteria powder purchased from Hansen of Denmark family was stored at 4 ℃.
(II) mixing
Step 1, drying isomaltooligosaccharide, fructo-oligosaccharide, maltodextrin and resistant dextrin to ensure that the moisture content is less than 3.0 percent, wherein the drying temperature is 80 ℃; cooling for later use;
step 2, uniformly mixing 40 parts of isomaltooligosaccharide, 15 parts of fructo-oligosaccharide, 20 parts of maltodextrin and 20 parts of resistant dextrin which are dried in the step 1, continuously drying at 70 ℃ to ensure that the water activity of the mixture is lower than 0.12, and cooling for later use;
step 3, taking 50 parts of lactic acid bacteria powder stored at 4 ℃, placing the lactic acid bacteria powder in an environment with the temperature of 18-26 ℃ and the relative humidity of 45-65% to ensure that the lactic acid bacteria powder is consistent with the ambient temperature for later use;
and 4, mixing the dried mixture obtained in the step 2 with the lactic acid bacteria powder obtained in the step 3.
And 5, subpackaging, code spraying and spot inspection are carried out on the mixed raw materials.
Example 3
A composite probiotic solid beverage is prepared by the following steps:
firstly, lactic acid bacteria powder preservation:
lactic acid bacteria powder purchased from Hansen of Denmark family was stored at 4 ℃.
(II) mixing
Step 1, drying isomaltooligosaccharide, fructo-oligosaccharide, maltodextrin and resistant dextrin to ensure that the moisture content is less than 3.0 percent, wherein the drying temperature is 80 ℃; cooling for later use;
step 2, uniformly mixing 30 parts of isomaltooligosaccharide, 12 parts of fructo-oligosaccharide, 15 parts of maltodextrin and 15 parts of resistant dextrin which are dried in the step 1, continuously drying at 70 ℃ to ensure that the water activity of the mixture is lower than 0.12, and cooling for later use;
step 3, taking 35 parts of lactic acid bacteria powder stored at 4 ℃, placing the lactic acid bacteria powder in an environment with the temperature of 18-26 ℃ and the relative humidity of 45-65% to ensure that the lactic acid bacteria powder is consistent with the ambient temperature for later use;
and 4, mixing the dried mixture obtained in the step 2 with the lactic acid bacteria powder obtained in the step 3.
And 5, subpackaging, code spraying and spot inspection are carried out on the mixed raw materials.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (5)
1. The composite probiotic solid beverage is characterized by comprising, by weight, 20-50 parts of lactic acid bacteria powder, 20-40 parts of isomaltooligosaccharide, 10-20 parts of maltodextrin, 10-20 parts of resistant dextrin and 10-15 parts of fructo-oligosaccharide.
2. The composite probiotic solid beverage according to claim 1, characterized in that the lactic acid bacteria powder comprises, by weight, 10-25 parts of inulin, 8-20 parts of maltodextrin, 1.5-3.5 parts of lactobacillus acidophilus, 0.4-1 part of bifidobacterium animalis and 0.2-0.5 part of silicon dioxide.
3. The method for preparing the composite probiotic solid beverage according to claim 1 or 2, characterized in that the lactic acid bacteria powder is preserved at 0-4 ℃; unfreezing the lactic acid bacteria powder stored at 0-4 ℃, and then uniformly mixing with other raw materials according to the proportion.
4. The preparation method of the composite probiotic solid beverage according to claim 3, characterized in that the raw material mixing comprises the following specific steps:
step 1, respectively drying isomaltooligosaccharide, fructo-oligosaccharide, maltodextrin and resistant dextrin to ensure that the moisture content is less than 3.0 percent, and the drying temperature is 70-80 ℃; cooling for later use;
step 2, uniformly mixing the dried isomaltooligosaccharide, fructo-oligosaccharide, maltodextrin and resistant dextrin in the step 1, continuously drying at 60-70 ℃ to ensure that the water activity of the mixture is lower than 0.12, and cooling for later use;
step 3, placing the lactic acid bacteria powder stored at the temperature of 0-4 ℃ in an environment with the temperature of 18-26 ℃ and the relative humidity of 45-65% to ensure that the lactic acid bacteria powder is consistent with the ambient temperature for later use;
and 4, mixing the dried mixture obtained in the step 2 with the lactic acid bacteria powder obtained in the step 3.
5. The preparation method of the composite probiotic solid beverage according to any one of claims 3 to 4, characterized by further comprising the steps of subpackaging, code spraying and spot inspection of the mixed raw materials.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202010850832.8A CN112106916A (en) | 2020-08-21 | 2020-08-21 | Composite probiotic solid beverage and preparation method thereof |
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| CN202010850832.8A CN112106916A (en) | 2020-08-21 | 2020-08-21 | Composite probiotic solid beverage and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113841775A (en) * | 2021-09-06 | 2021-12-28 | 无棣珍康生物科技有限公司 | Beneficial food capable of removing malignant free radicals |
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