CN113892571A - Active probiotic drink and preparation method thereof - Google Patents
Active probiotic drink and preparation method thereof Download PDFInfo
- Publication number
- CN113892571A CN113892571A CN202110932577.6A CN202110932577A CN113892571A CN 113892571 A CN113892571 A CN 113892571A CN 202110932577 A CN202110932577 A CN 202110932577A CN 113892571 A CN113892571 A CN 113892571A
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- CN
- China
- Prior art keywords
- fermentation
- probiotics
- oligosaccharide
- culture medium
- active probiotic
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 235000013406 prebiotics Nutrition 0.000 claims abstract description 36
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- 238000000034 method Methods 0.000 claims abstract description 28
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Classifications
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention provides a preparation method of an active probiotic drink, which comprises the following specific steps: selecting probiotics, prebiotics and rare sugar, and obtaining fermentation liquor which is the active probiotic drink by sequentially culturing the probiotics through a seed culture medium and a fermentation culture medium; the probiotics comprise at least 4 of lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium longum, bifidobacterium breve and bacillus coagulans, and the inoculation amount of each probiotic is 5-6%. Prebiotics and rare sugars were used as part of the medium. The multiple prebiotics can meet the nutritional requirements of multiple probiotics in vivo; the fermentation time is shortened, and meanwhile, the concentration of bacteria is controlled, so that the nutrient substances such as prebiotics and the like are not excessively consumed, and the probiotics keep the activity for a long time; the method has the advantages that glucose does not need to be supplemented for many times in the fermentation process, the process is simple, the bacillus is beneficial to resisting severe environment after being sporulated, and the life cycle of the probiotics is prolonged.
Description
Technical Field
The invention relates to the field of fermentation, in particular to a preparation method of an active probiotic drink.
Background
The probiotics are important beneficial bacteria for regulating intestinal functions and improving the immunity of organisms. The probiotics are various, and mainly comprise probiotics such as bacillus, lactobacillus, bifidobacterium and the like. The lactobacillus can decompose saccharide, protein and fat for direct use by human body, and can synthesize vitamins. Lactic acid, hydrogen peroxide and antibacterial peptide produced by lactobacillus can inhibit harmful bacteria from breeding, improve the level of immune cells of an organism and even prevent cancer. Bifidobacteria are the most important probiotics of the intestinal tract, but are more difficult to culture. The bifidobacterium can produce lactic acid, acetic acid and the like to reduce the pH value of the organism, inhibit the growth of harmful bacteria, stimulate the intestinal tract to wriggle and promote defecation; the antibiotic and bacteriocin produced by bifidobacterium can prevent the growth of pathogenic bacteria. The Bifidobacterium can also synthesize vitamins and promote the utilization rate of phosphorus, iron, calcium, vitamins and proteins. Bifidobacteria produce antibodies and cytokines to enhance immunity and degrade carcinogens. In addition, the bifidobacterium increases superoxide dismutase in blood to remove free radicals in the body and delay senility. The probiotic bacillus can produce spores, is acid, alkali and high temperature resistant, and can smoothly pass through the strong acid environment of gastric juice to reach the intestinal tract for action. The probiotic bacillus can secrete amylase and protease, produce substances such as vitamins, amino acids, short-chain fatty acids and the like, increase the small intestine peristalsis speed and improve the intestinal digestion. The probiotic bacillus can also produce coagulans and lactic acid, kill harmful bacteria, and promote the development of immune organs and the formation of immune cells. The prebiotics are generally oligosaccharides, including fructo-oligosaccharide, galacto-oligosaccharide, isomalto-oligosaccharide, soy oligosaccharides, xylo-oligosaccharide, inulin, etc. The prebiotics can not be digested and absorbed, and does not increase blood sugar and blood lipid. The prebiotics can be used by the probiotic bacteria to produce acid to lower the pH of the intestinal tract and kill harmful bacteria, relieve constipation, and increase the amount of intestinal probiotic bacteria. Prebiotics can improve mineral absorption, promote growth, prevent osteoporosis, and reduce toxic metabolites. In addition, prebiotics can also increase macrophage activity and antibody levels, enhance immunity and resist tumors. The rare sugars mainly include psicose, trehalose, arabinose and the like. The rare sugar can not be digested and absorbed by human body, has almost no calorific value, can not cause hyperglycemia and obesity, is a good substitute of sucrose, but can be absorbed and utilized by intestinal probiotics. The rare sugar can not be used by oral bacteria, and can be used for preventing dental caries. The rare sugar can also promote calcium absorption and prevent osteoporosis. In addition, the rare sugar can inhibit harmful bacteria in intestinal tract, and is beneficial to increase of bifidobacteria in intestinal tract, thereby improving immunity.
In the prior art, the variety of probiotics generally only contains lactobacillus, and the variety is single, so that the function is single, and various probiotics required by a human body cannot be fully supplemented. Many are solid and have no liquid preparation and are effective. Lactose intolerance can be caused by fermentation of multi-purpose dairy products. The fermentation process is long, only the bacterial load is paid attention to, glucose is supplemented for many times in the fermentation process, the blood sugar is increased, the fermentation process is not suitable for people with diabetes and the like, and obesity can be caused. No prebiotics or a single type of prebiotics, result in an inability to meet the probiotic needs in vivo. Generally, the sugar does not contain rare sugar, has higher calorie and also has common taste. Contains few beneficial spores, so that the life cycle of the probiotics is short and the probiotics can not be effective quickly. The fermentation time is long, although the bacteria amount can be increased in the initial stage, the living bacteria consume a large amount of nutrients such as prebiotics due to too high bacteria amount, so that the nutrients are reduced rapidly, and the probiotics after the prebiotics are consumed die rapidly, so that the quality guarantee period of the product is short. The glucose is supplemented for many times in the fermentation process, and the procedure is complex.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the defects in the prior art, and the invention provides a preparation method of an active probiotic drink, so as to solve the problems mentioned in the background technology.
In order to solve the technical problems, the invention adopts the technical scheme that: a preparation method of an active probiotic drink is characterized by comprising the following specific steps: selecting various probiotics, prebiotics and rare sugar, culturing the probiotics in a seed culture medium and a fermentation culture medium in sequence, and fermenting for a short time to obtain fermentation liquor, namely the active probiotic drink;
the probiotics comprise at least 4 of lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium longum, bifidobacterium breve and bacillus coagulans, and the inoculation amount of each probiotic is 5-6%.
Further, the prebiotics comprise at least 4 of fructo-oligosaccharide, galacto-oligosaccharide, isomalto-oligosaccharide, soybean oligosaccharide, gentiooligosaccharide, xylo-oligosaccharide and inulin, and the addition amount of each prebiotic is 5-10%.
Further, the rare sugar includes any at least 2 of psicose, trehalose, and arabinose, and each of the rare sugars is added in an amount of 4 to 5%.
Further, the seed culture medium or the fermentation culture medium comprises 10-25% by volume of banana juice and onion juice, 5-10g/L of honey, 25-30g/L of oligosaccharide and 5-10g/L of rare sugar.
Further, in the seed culture process and the fermentation culture process, the culture temperature is 35-40 ℃, and the initial culture pH is 6.6-6.9.
Further, the specific process of seed culture is as follows: inoculating 5-6% composite probiotics in the seed culture medium, and fermenting for 5-6h at the rotation speed of 150-180 r/min.
Further, the fermentation culture process is as follows: inoculating 5-6% of bacterial liquid obtained in the seed culture process into the fermentation culture medium, and fermenting at the rotating speed of 160-200r/min for 18-22h to obtain fermentation liquid, namely the active probiotic drink.
Further, an active probiotic drink is prepared according to the preparation method of the active probiotic drink.
Compared with the prior art, the invention has the beneficial effects that:
1) by adopting various probiotics, the functions are diversified, various probiotics required by a human body can be fully supplemented, and the bacterial activity can be improved by the liquid preparation.
2) The fruit juice, the prebiotics and the rare sugar are used as raw materials for fermentation, lactose intolerance cannot be generated, the blood sugar cannot be increased while the taste is improved, and obesity cannot be caused.
3) The multiple prebiotics can meet the nutritional requirements of multiple probiotics in vivo, shorten the fermentation time, control the concentration of bacteria, prevent the nutrient substances such as the prebiotics from being excessively consumed, and keep the activity of the probiotics for a long time.
4) The method has the advantages that glucose does not need to be supplemented for many times in the fermentation process, the process is simple, the bacillus is beneficial to resisting severe environment after being sporulated, and the life cycle of the probiotics is prolonged.
5) The fermentation is carried out in a short time, the bacterial concentration is controlled, the probiotics are prevented from dying rapidly due to overhigh bacterial concentration, and the shelf life is prolonged.
Detailed Description
It is easily understood that according to the technical solution of the present invention, a person skilled in the art can propose various alternative structures and implementation ways without changing the spirit of the present invention. Therefore, the following detailed description is merely illustrative of the technical solutions of the present invention, and should not be construed as being all of the present invention or limiting or restricting the technical solutions of the present invention.
A preparation method of an active probiotic drink comprises the following specific steps: selecting probiotics, prebiotics and rare sugar, preparing a seed culture medium and a fermentation culture medium according to the prebiotics and the rare sugar, and sequentially culturing the probiotics through the seed culture medium and the fermentation culture medium to obtain fermentation liquor, namely the active probiotic drink.
The probiotic bacteria comprise at least 4 of lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium longum, bifidobacterium breve and bacillus coagulans, and are inoculated according to a ratio of 1:1, wherein the inoculation amount is 5-6%.
The prebiotics comprise at least 4 of fructo-oligosaccharide, galacto-oligosaccharide, isomalto-oligosaccharide, soybean oligosaccharide, gentiooligosaccharide, xylo-oligosaccharide and inulin, and the addition amount of each oligosaccharide or inulin is 5-10%. The prebiotics can be used as part of the culture medium to promote proliferation of probiotic bacteria.
The rare sugar comprises at least 2 of allulose, trehalose and arabinose, and the addition amount of each rare sugar is 4-5%; rare sugar is used as part of the components of the culture medium, and can promote the proliferation of probiotics.
The seed culture medium or fermentation culture medium comprises 10-25% by volume of banana juice, onion juice and 5-10g/L of honey, 25-30g/L of oligosaccharide and 5-10g/L of rare sugar which are used as a carbon source and a nitrogen source and provide vitamins. The probiotic bacteria are cultured at 35-40 deg.C and initial pH of 6.6-6.9 during seed culture and fermentation culture. Inoculating 5-6% composite probiotics in the seed culture medium, fermenting for 5-6h at the rotation speed of 150-180r/min, inoculating 5-6% bacteria liquid in the fermentation culture medium, and fermenting for 18-22h at the rotation speed of 160-200r/min to obtain the fermentation liquid which is the active probiotic drink.
The following embodiments are specifically described below.
Example 1 an active probiotic drink formulation and method of preparation thereof:
(1) probiotic, prebiotic and rare sugar are selected in a matched manner as follows:
the probiotics comprise Lactobacillus plantarum, Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium longum and Bacillus coagulans; the prebiotics comprise fructo-oligosaccharide, galacto-oligosaccharide, gentiooligosaccharide and inulin; rare sugars include trehalose and arabinose;
(2) preparing a seed culture medium and a fermentation culture medium: the formula is as follows:
10g/L of honey, 25% (v/v) of banana juice, 15% (v/v) of onion juice, 10g/L of fructo-oligosaccharide, 5g/L of galacto-oligosaccharide, 5g/L of gentiooligosaccharide, 5g/L of inulin, 4g/L of trehalose and 4g/L of arabinose;
(3) seed culture:
the culture conditions are as follows: the thalli are inoculated together in equal volume, the inoculation amount is 5% (v/v), the temperature is 38 ℃, the initial pH value is 6.6, the rotating speed is 150/min, and the fermentation time is 6 h;
(4) preparing a fermentation medium: the formula is as follows:
10g/L of honey, 25% (v/v) of banana juice, 15% (v/v) of onion juice, 10g/L of fructo-oligosaccharide, 5g/L of galacto-oligosaccharide, 5g/L of gentiooligosaccharide, 5g/L of inulin, 4g/L of trehalose and 4g/L of arabinose;
(5) and (3) sterilization: mixing the fermentation culture medium in 30L fermentation tank, and sterilizing at 120 deg.C for 20 min;
(6) inoculation: after the fermentation medium is cooled to 38 ℃, 1.5L of seed liquid is inoculated into a 30L fermentation tank;
(7) fermentation culture:
the inoculation amount is 5% (v/v), the temperature is 38 ℃, the initial pH value is 6.6, the rotating speed is 170r/min, and the fermentation time is 22 h;
(8) and (4) obtaining the beverage by the fermentation liquid after the fermentation is finished.
Example 2 an active probiotic drink formulation and method of preparation thereof:
(1) probiotic, prebiotic and rare sugar are selected in a matched manner as follows:
the probiotics comprise lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus bulgaricus and bacillus coagulans; the prebiotics comprise fructo-oligosaccharide, galacto-oligosaccharide, soybean oligosaccharide and gentiooligosaccharide; rare sugars include psicose and arabinose;
(2) preparing a seed culture medium and a fermentation culture medium: the formula is as follows:
5g/L of honey, 15% (v/v) of banana juice, 20% (v/v) of onion juice, 5g/L of fructo-oligosaccharide, 5g/L of galacto-oligosaccharide, 10g/L of soybean oligosaccharide, 5g/L of gentiooligosaccharide, 5g/L of psicose and 5g/L of arabinose;
(3) seed culture:
the culture conditions are as follows: the thalli are inoculated together in equal volume, the inoculation amount is 6% (v/v), the temperature is 37 ℃, the initial pH value is 6.9, the rotating speed is 180/min, and the fermentation time is 6 h;
(4) preparing a fermentation medium: the formula is as follows:
5g/L of honey, 15% (v/v) of banana juice, 20% (v/v) of onion juice, 5g/L of fructo-oligosaccharide, 5g/L of galacto-oligosaccharide, 10g/L of soybean oligosaccharide, 5g/L of gentiooligosaccharide, 5g/L of psicose and 5g/L of arabinose;
(5) and (3) sterilization: mixing the fermentation culture medium in 30L fermentation tank, and sterilizing at 120 deg.C for 20 min;
(6) inoculation: after the fermentation medium is cooled to 40 ℃, 1.8L of seed liquid is inoculated into a 30L fermentation tank;
(7) fermentation culture:
the inoculation amount is 6% (v/v), the temperature is 40 ℃, the initial pH value is 6.9, the rotating speed is 180r/min, and the fermentation time is 20 h.
(8) And (4) obtaining the beverage by the fermentation liquid after the fermentation is finished.
Example 3 an active probiotic drink formula and a method for preparing the same:
(1) probiotic, prebiotic and rare sugar are selected in a matched manner as follows:
the probiotic bacteria include Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus bulgaricus, Bifidobacterium breve and Bacillus coagulans; the prebiotics comprise fructo-oligosaccharide, galacto-oligosaccharide, isomalto-oligosaccharide and inulin; rare sugars include psicose and trehalose;
(2) preparing a seed culture medium and a fermentation culture medium: the formula is as follows:
7g/L of honey, 25% (v/v) of banana juice, 10% (v/v) of onion juice, 5g/L of fructo-oligosaccharide, 10g/L of galacto-oligosaccharide, 10g/L of isomalto-oligosaccharide, 5g/L of inulin, 5g/L of psicose and 5g/L of trehalose;
(3) seed culture:
the culture conditions are as follows: co-inoculating thalli in equal volume, wherein the inoculation amount is 5% (v/v), the temperature is 37 ℃, the initial pH value is 6.8, the rotating speed is 150/min, and the fermentation time is 5 h;
(4) preparing a fermentation medium: the formula is as follows:
7g/L of honey, 25% (v/v) of banana juice, 10% (v/v) of onion juice, 5g/L of fructo-oligosaccharide, 5g/L of galacto-oligosaccharide, 12g/L of isomalto-oligosaccharide, 5g/L of inulin, 5g/L of psicose and 5g/L of trehalose;
(5) and (3) sterilization: mixing the fermentation culture medium in 30L fermentation tank, and sterilizing at 120 deg.C for 20 min;
(6) inoculation: after the fermentation medium is cooled to 37 ℃, 1.5L of seed liquid is inoculated into a 30L fermentation tank;
(7) fermentation culture:
the inoculation amount is 5% (v/v), the temperature is 37 ℃, the initial pH value is 6.8, the rotating speed is 160r/min, and the fermentation time is 18 h.
(9) And (4) obtaining the beverage by the fermentation liquid after the fermentation is finished.
Example 4 comparative experiment:
(1) probiotic, prebiotic and rare sugar are selected in a matched manner as follows:
the probiotic bacteria comprise Lactobacillus fermentum and Lactobacillus acidophilus; the prebiotics comprise fructo-oligosaccharides; no rare sugar;
(2) preparing a seed culture medium and a fermentation culture medium: the formula is as follows:
5g/L glucose, 5g/L peptone, 10g/L yeast powder and 15g/L fructo-oligosaccharide;
(3) seed culture:
the culture conditions are as follows: the inoculation amount is 5% (v/v), the temperature is 40 ℃, the initial pH value is 7.0, the rotating speed is 220r/min, and the fermentation time is 8 h;
(4) preparing a fermentation medium: the formula is as follows:
5g/L glucose, 5g/L peptone, 10g/L yeast powder and 15g/L fructo-oligosaccharide;
(5) and (3) sterilization: mixing the fermentation culture medium in 30L fermentation tank, and sterilizing at 120 deg.C for 20 min;
(6) inoculation: after the fermentation medium is cooled to 40 ℃, 1.5L of seed liquid is inoculated into a 30L fermentation tank;
(7) fermentation culture:
the inoculation amount is 5% (v/v), the temperature is 40 ℃, the initial pH value is 7.0, the rotating speed is 220r/min, and the fermentation time is 48 h.
(8) And (4) obtaining the beverage by the fermentation liquid after the fermentation is finished.
Example 5 evaluation of viable count results after 3 months of storage at ambient temperature:
| group of | Viable count after 3 months |
| Example 1 | 7X106 |
| Example 2 | 1.3X107 |
| Example 3 | 1.9X107 |
| Comparative experiment | 3X105 |
The above examples show that multiple prebiotics in the process of the present invention can meet the nutritional requirements of multiple probiotics in the body. The fermentation time is shortened, and meanwhile, the concentration of bacteria is controlled, so that the nutrient substances such as prebiotics and the like are not excessively consumed, and the probiotics keep the activity for a long time; the method has the advantages that glucose does not need to be supplemented for many times in the fermentation process, the process is simple, the bacillus subtilis can resist severe environment after being sporulated, the life cycle of the probiotics is prolonged, and the viable count after being stored for 3 months at normal temperature is greatly increased.
The technical scope of the present invention is not limited to the above description, and those skilled in the art can make various changes and modifications to the above-described embodiments without departing from the technical spirit of the present invention, and such changes and modifications should fall within the protective scope of the present invention.
Claims (9)
1. A preparation method of an active probiotic drink is characterized by comprising the following specific steps: selecting various probiotics, prebiotics and rare sugar as partial components of the culture medium. Sequentially culturing probiotics in a seed culture medium and a fermentation culture medium, and fermenting for a short time to obtain fermentation liquor, namely the active probiotic drink;
the probiotics comprise at least 4 of lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium longum, bifidobacterium breve and bacillus coagulans, and the inoculation amount of each probiotic is 5-6%.
2. The method for preparing the active probiotic drink according to the claim 1, wherein the prebiotics comprise at least 4 of fructo-oligosaccharide, galacto-oligosaccharide, isomalto-oligosaccharide, soybean oligosaccharide, gentiooligosaccharide, xylo-oligosaccharide and inulin, and the addition amount of each prebiotic is 5-10%.
3. The method of claim 1, wherein the rare sugars comprise at least 2 of allulose, trehalose, and arabinose, and each of the rare sugars is added in an amount of 4-5%.
4. The shorter time fermentation according to claim 1, characterized in that the fermentation time is 18-22 h.
5. The method for preparing the active probiotic drink according to the claims 2 to 4, characterized in that the seed culture medium or the fermentation culture medium comprises 10 to 25% by volume of banana juice and onion juice, 5 to 10g/L of honey, 25 to 30g/L of oligosaccharide and 5 to 10g/L of rare sugar.
6. The method for preparing the active probiotic drink according to claim 1, wherein the culture temperature is 35-40 ℃ and the initial culture pH is 6.6-6.9 in the seed culture process and the fermentation culture process.
7. The method for preparing the active probiotic drink according to claim 6, characterized in that the specific process of seed culture is as follows: inoculating 5-6% composite probiotics in the seed culture medium, and fermenting for 5-6h at the rotation speed of 150-180 r/min.
8. The method for preparing the active probiotic drink according to claim 7, characterized in that the fermentation culture comprises the following specific processes: inoculating 5-6% of bacterial liquid obtained in the seed culture process into the fermentation culture medium, and fermenting at the rotating speed of 160-200r/min to obtain fermentation liquid which is the active probiotic drink.
9. An active probiotic drink, characterized in that it is prepared by the method for preparing an active probiotic drink according to any one of claims 1 to 8.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115812883A (en) * | 2022-11-21 | 2023-03-21 | 广东省农业科学院蚕业与农产品加工研究所 | Sanhua Li Fajiao fruit juice and preparation method thereof |
| CN116784444A (en) * | 2023-07-13 | 2023-09-22 | 弹弹兽生物科技(无锡)有限公司 | Probiotic fermented plant drink and preparation method thereof |
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