CN114747711A - Medicinal and edible solid beverage and preparation method thereof - Google Patents

Medicinal and edible solid beverage and preparation method thereof Download PDF

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Publication number
CN114747711A
CN114747711A CN202210216718.9A CN202210216718A CN114747711A CN 114747711 A CN114747711 A CN 114747711A CN 202210216718 A CN202210216718 A CN 202210216718A CN 114747711 A CN114747711 A CN 114747711A
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parts
solid beverage
preparation
bifidobacterium
powder
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燕东渤
李欣
沈雄伟
皮小春
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Wansen Wuhan Health Industry Co ltd
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Wansen Wuhan Health Industry Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • 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
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
    • A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
    • 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
    • A23V2400/123—Bulgaricus
    • 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
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus
    • 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
    • A23V2400/513—Adolescentes
    • 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
    • A23V2400/517—Bifidum
    • 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
    • A23V2400/529—Infantis
    • 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
    • A23V2400/531—Lactis
    • 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
    • A23V2400/533—Longum

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  • 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)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

The invention relates to the technical field of food processing, and discloses a medicinal and edible solid beverage which is characterized by comprising the following components in parts by mass: water-soluble dietary fiber, lactic acid bacteria, bifidobacteria, whey protein, maltodextrin, a sweetening agent, lactobacillus bulgaricus, streptococcus thermophilus and inulin, wherein: 60-80 parts of water-soluble dietary fiber; 20-30 parts of lactic acid bacteria; 5-20 parts of bifidobacterium; 15-21 parts of whey protein. According to the medicinal and edible solid beverage and the preparation method thereof, the edible mouthfeel and efficacy of the solid beverage are improved through the water-soluble dietary fibers, the lactic acid bacteria, the bifidobacteria, the whey protein, the maltodextrin, the sweetening agent and the inulin, and the using effects of the lactic acid bacteria and the bifidobacteria are effectively improved through the lactobacillus bulgaricus and the streptococcus thermophilus, so that the aims of effectively ensuring the supplement of probiotics, ensuring the drinking mouthfeel, improving the product quality and effectively increasing the protection effect on intestinal tracts are achieved.

Description

Medicinal and edible solid beverage and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to a medicinal and edible solid beverage and a preparation method thereof.
Background
Probiotics are active microorganisms which are beneficial to a host by changing the composition of flora at a certain part of the host through colonization in a human body. The health of the intestinal tract is kept by regulating the immune function of host mucous membrane and system or regulating the balance of flora in the intestinal tract, so that single microorganism or mixed microorganism with definite composition beneficial to health is generated, although a human body contains certain probiotics, the supplement is still needed additionally, and the existing probiotic supplement is usually to directly prepare the probiotics into powder and supplement the probiotics by taking with water.
However, the existing probiotic powder is more biased to the medicinal value and has low attention on the edible value, so that the drinking mouthfeel of the probiotic powder is poor when the probiotic powder is dissolved into an aqueous solution, and the receiving effect of children on the probiotic beverage is low. Meanwhile, the preparation process of the limiting probiotics is complex, the preparation cost is high, the equipment is complex, the inactivation is easily caused in the drying process of the thalli, the effective viable bacteria quantity of the product is influenced, and the edible effect of the product is reduced.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a medicinal and edible solid beverage and a preparation method thereof, wherein the medicinal and edible solid beverage has the advantages of effectively ensuring the supplement of probiotics, ensuring the drinking taste, improving the product quality, effectively increasing the protection effect on intestinal tracts, simplifying the preparation process, reducing the preparation cost, optimizing product manufacturing equipment, improving the product productivity and effectively ensuring the quantity of viable bacteria.
In order to achieve the purpose, the invention provides the following technical scheme: a medicinal and edible solid beverage comprises the following components in parts by mass: water-soluble dietary fiber, lactic acid bacteria, bifidobacteria, whey protein, maltodextrin, a sweetening agent, lactobacillus bulgaricus, streptococcus thermophilus and inulin, wherein:
60-80 parts of water-soluble dietary fiber;
20-30 parts of lactic acid bacteria;
5-20 parts of bifidobacteria;
15-21 parts of whey protein;
1-5 parts of maltodextrin;
1-3 parts of a sweetening agent;
1-4 parts of lactobacillus bulgaricus;
1-2 parts of streptococcus thermophilus;
1-10 parts of inulin;
and the total bacteria content is 110-1000 hundred million cfu/g of active bacteria.
Further preferably, the water-soluble dietary fiber specifically comprises 20-25 parts of polydextrose, 14-20 parts of fructo-oligosaccharide, 7-10 parts of isomalto-oligosaccharide, 7-9 parts of lacto-oligosaccharide and 12-16 parts of agar powder.
Preferably, the bifidobacteria specifically comprise 1-5 parts of bifidobacterium infantis, 1-4 parts of bifidobacterium lactis, 1-3 parts of bifidobacterium adolescentis, 1-3 parts of bifidobacterium longum and 1-5 parts of bifidobacterium bifidum.
Further preferably, the sweetener is stevioside.
A preparation method of a medicinal and edible solid beverage comprises the steps of respectively placing lactic acid bacteria, bifidobacteria, lactobacillus bulgaricus and streptococcus thermophilus into a bacteria incubator for isolated culture, controlling the incubator temperature to be 37-48 ℃, carrying out constant-temperature culture for 25-38 hours, then carrying out diffusion culture, adding the strains subjected to diffusion culture into a fermentation tank for fermentation, stopping fermentation to obtain fermentation liquor, carrying out freeze drying, and then stirring and crushing to obtain bacterial powder of the lactic acid bacteria, the bifidobacteria, the lactobacillus bulgaricus and the streptococcus thermophilus.
Further preferably, the preparation method of the bacterial powder comprises the following steps: putting the thallus fermentation liquor into a high-pressure container, treating for 4min under 300MPa to obtain a thallus high-pressure product, carrying out centrifugal treatment on the high-pressure thallus for 5 min, wherein the centrifugal rotation speed is 10000rpm to obtain the thallus, putting the thallus into vacuum drying for drying, wherein the drying temperature is 55-65 ℃, the model of a vacuum drying oven is DZ-1BCIV, crushing the dried thallus by a universal crusher, and the particle fineness of the crushed powdery material is less than or equal to 0.1 mm to obtain bacterial powder, wherein the model of the universal crusher is 30B.
Preferably, the water-soluble dietary fiber, whey protein, maltodextrin, sweetener and inulin are separately crushed and screened by a universal crusher, the particle fineness of the crushed powder material is less than or equal to 0.1 mm, the crushed powder material is separately weighed, and 20-25 parts of polydextrose, 14-20 parts of fructo-oligosaccharide, 7-10 parts of isomaltooligosaccharide, 7-9 parts of lactose oligosaccharide, 12-16 parts of agar powder, 15-21 parts of whey protein, 1-5 parts of maltodextrin, 1-3 parts of sweetener, 1-10 parts of inulin, 20-30 parts of lactic acid bacteria, 1-5 parts of bifidobacterium infantis, 1-4 parts of bifidobacterium lactis, 1-3 parts of bifidobacterium adolescentis, 1-3 parts of bifidobacterium longum, 1-5 parts of bifidobacterium bifidum, 1-4 parts of lactobacillus bulgaricus and 1-2 parts of streptococcus thermophilus are weighed.
Further preferably, the weighed powder is mixed totally to obtain solid beverage powder, and the mixing equipment is a three-dimensional mixer with the model of SYH-400L.
Has the advantages that:
according to the medicinal and edible solid beverage and the preparation method thereof, the edible mouthfeel and efficacy of the solid beverage are improved through the water-soluble dietary fibers, the lactic acid bacteria, the bifidobacteria, the whey protein, the maltodextrin, the sweetening agent and the inulin, and the using effects of the lactic acid bacteria and the bifidobacteria are effectively improved through the lactobacillus bulgaricus and the streptococcus thermophilus, so that the aims of effectively ensuring the supplement of probiotics, ensuring the drinking mouthfeel, improving the product quality and effectively increasing the protection effect on intestinal tracts are achieved.
The preparation process is simplified, and the product manufacturing equipment is optimized, so that the preparation cost is reduced, the product productivity is improved, and meanwhile, the thallus is dried in vacuum at the drying temperature of 55-65 ℃, so that the activity of the thallus is ensured, the number of viable bacteria is increased, and the using effect of the solid beverage is ensured.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious 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.
A medicinal and edible solid beverage comprises the following components in parts by mass: water-soluble dietary fiber, lactic acid bacteria, bifidobacteria, whey protein, maltodextrin, a sweetening agent, lactobacillus bulgaricus, streptococcus thermophilus and inulin, wherein:
60-80 parts of water-soluble dietary fiber;
20-30 parts of lactic acid bacteria;
5-20 parts of bifidobacterium;
15-21 parts of whey protein;
1-5 parts of maltodextrin;
1-3 parts of a sweetening agent;
1-4 parts of lactobacillus bulgaricus;
1-2 parts of streptococcus thermophilus;
1-10 parts of inulin;
and the total bacteria content is 110-1000 hundred million cfu/g of active bacteria.
Further preferably, the water-soluble dietary fiber specifically comprises 20-25 parts of polydextrose, 14-20 parts of fructo-oligosaccharide, 7-10 parts of isomalto-oligosaccharide, 7-9 parts of lacto-oligosaccharide and 12-16 parts of agar powder.
Preferably, the bifidobacteria specifically comprise 1-5 parts of bifidobacterium infantis, 1-4 parts of bifidobacterium lactis, 1-3 parts of bifidobacterium adolescentis, 1-3 parts of bifidobacterium longum and 1-5 parts of bifidobacterium bifidum.
Further preferably, the sweetener is stevioside.
Example one
Preparing thallus powder:
respectively placing lactic acid bacteria, bifidobacterium, lactobacillus bulgaricus and streptococcus thermophilus into a bacteria incubator for isolated culture, controlling the temperature of the incubator to be 37-48 ℃, carrying out constant-temperature culture for 25-38 hours, then carrying out diffusion culture, adding the strain subjected to diffusion culture into a fermentation tank for fermentation, stopping fermentation to obtain fermentation liquor, carrying out freeze drying, and then stirring and crushing to obtain bacterial powder of the lactic acid bacteria, the bifidobacterium, the lactobacillus bulgaricus and the streptococcus thermophilus.
Wherein:
the lactobacillus is prepared by inoculating lactobacillus into a culture medium, culturing for 25-38 hours at a constant temperature in an incubator, controlling the temperature of the incubator to be 37-48 ℃, transferring a production strain to an expanding culture medium for culturing in an aseptic environment, wherein the production strain accounts for 7%, the expanding culture medium accounts for 93%, adding the cultured lactobacillus thalli into a fermentation tank for fermentation, supplementing a sodium hydroxide solution in the fermentation process, and controlling the pH value of a fermentation liquid to be 4.0-5.0.
The culture medium comprises the following components in percentage by weight: 0.1% of calcium carbonate, 0.1% of magnesium chloride, 2.5% of agar, 2.4% of peptone, 0.6% of glucose, 0.1% of zinc gluconate, 0.1% of vitamin A acetate, 0.1% of cholecalciferol, 0.5% of beef extract and the balance of water;
the weight percentage of the formula of the culture medium for expanding culture is as follows: 2% glucose, 1.8% agar, 1.1% peptone, 0.1% calcium carbonate, 0.1% magnesium chloride, 0.1% ferric pyrophosphate, 0.1% zinc gluconate, 0.1% vitamin A acetate, 0.1% cholecalciferol, 0.1% dl-alpha-tocopheryl acetate, 0.1% thiamine hydrochloride, 0.1% riboflavin, 0.1% pyridoxine hydrochloride, 0.1% cyanocobalamin, 0.1% L-ascorbic acid, 0.1% nicotinamide, 0.1% folic acid, 0.1% D-calcium pantothenate, and the balance water.
The bifidobacterium infantis is prepared by inoculating lactobacillus into a culture medium, culturing for 25-38 hours at a constant temperature in an incubator, controlling the temperature of the incubator to be 37-48 ℃, transferring a production strain to an amplification culture medium for culturing in an aseptic environment, wherein the production strain accounts for 7%, the amplification culture medium accounts for 93%, adding the cultured lactobacillus into a fermentation tank for fermentation, supplementing a sodium hydroxide solution in the fermentation process, and controlling the pH value of a fermentation liquid to be 5.5-6.0.
The culture medium comprises the following components in percentage by weight: 0.1% of calcium carbonate, 0.1% of magnesium chloride, 2.5% of agar, 2.4% of peptone, 0.6% of glucose, 0.1% of zinc gluconate, 0.1% of vitamin A acetate, 0.1% of cholecalciferol, 0.5% of beef extract and the balance of water;
the weight percentage of the formula of the culture medium for expanding culture is as follows: 2% glucose, 1.8% agar, 1.1% peptone, 0.1% calcium carbonate, 0.1% magnesium chloride, 0.1% ferric pyrophosphate, 0.1% zinc gluconate, 0.1% vitamin A acetate, 0.1% cholecalciferol, 0.1% dl-alpha-tocopheryl acetate, 0.1% thiamine hydrochloride, 0.1% riboflavin, 0.1% pyridoxine hydrochloride, 0.1% cyanocobalamin, 0.1% L-ascorbic acid, 0.1% nicotinamide, 0.1% folic acid, 0.1% D-calcium pantothenate, and the balance water.
Inoculating lactobacillus into a culture medium, culturing for 25-38 hours at constant temperature in an incubator, controlling the temperature of the incubator to be 37-48 ℃, transferring a production strain to an expanding culture medium for culturing under an aseptic environment, wherein the production strain accounts for 7%, the expanding culture medium accounts for 93%, adding the cultured lactobacillus thallus into a fermentation tank for fermentation, supplementing sodium hydroxide solution during the fermentation process, and controlling the pH value of the fermentation liquor to be 5.5-6.0.
The culture medium comprises the following components in percentage by weight: 0.1% of calcium carbonate, 0.1% of magnesium chloride, 2.5% of agar, 2.4% of peptone, 0.6% of glucose, 0.1% of zinc gluconate, 0.1% of vitamin A acetate, 0.1% of cholecalciferol, 0.5% of beef extract and the balance of water;
the weight percentage of the formula of the culture medium for expanding culture is as follows: 2% glucose, 1.8% agar, 1.1% peptone, 0.1% calcium carbonate, 0.1% magnesium chloride, 0.1% ferric pyrophosphate, 0.1% zinc gluconate, 0.1% vitamin A acetate, 0.1% cholecalciferol, 0.1% dl-alpha-tocopheryl acetate, 0.1% thiamine hydrochloride, 0.1% riboflavin, 0.1% pyridoxine hydrochloride, 0.1% cyanocobalamin, 0.1% L-ascorbic acid, 0.1% nicotinamide, 0.1% folic acid, 0.1% D-calcium pantothenate, and the balance water.
The bifidobacterium adolescentis is prepared by inoculating lactobacillus into a culture medium, culturing for 25-38 hours at a constant temperature in an incubator, controlling the temperature of the incubator to be 37-48 ℃, transferring a production strain to an amplification culture medium for culturing under an aseptic environment, wherein the production strain accounts for 7%, the amplification culture medium accounts for 93%, adding the cultured lactobacillus thallus into a fermentation tank for fermentation, supplementing a sodium hydroxide solution during the fermentation process, and controlling the pH value of a fermentation liquor to be 5.5-6.0.
The culture medium comprises the following components in percentage by weight: 0.1% of calcium carbonate, 0.1% of magnesium chloride, 2.5% of agar, 2.4% of peptone, 0.6% of glucose, 0.1% of zinc gluconate, 0.1% of vitamin A acetate, 0.1% of cholecalciferol, 0.5% of beef extract and the balance of water;
the weight percentage of the formula of the culture medium for expanding culture is as follows: 2% glucose, 1.8% agar, 1.1% peptone, 0.1% calcium carbonate, 0.1% magnesium chloride, 0.1% ferric pyrophosphate, 0.1% zinc gluconate, 0.1% vitamin A acetate, 0.1% cholecalciferol, 0.1% dl-alpha-tocopheryl acetate, 0.1% thiamine hydrochloride, 0.1% riboflavin, 0.1% pyridoxine hydrochloride, 0.1% cyanocobalamin, 0.1% L-ascorbic acid, 0.1% nicotinamide, 0.1% folic acid, 0.1% D-calcium pantothenate, and the balance water.
The bifidobacterium longum is prepared by inoculating lactobacillus into a culture medium, culturing for 25-38 hours at a constant temperature in an incubator, controlling the temperature of the incubator to be 37-48 ℃, transferring a production strain to an expanding culture medium for culturing under an aseptic environment, wherein the production strain accounts for 7%, the expanding culture medium accounts for 93%, adding the cultured lactobacillus thallus into a fermentation tank for fermentation, supplementing sodium hydroxide solution during the fermentation process, and controlling the pH value of a fermentation liquor to be 5.5-6.0.
The culture medium comprises the following components in percentage by weight: 0.1% of calcium carbonate, 0.1% of magnesium chloride, 2.5% of agar, 2.4% of peptone, 0.6% of glucose, 0.1% of zinc gluconate, 0.1% of vitamin A acetate, 0.1% of cholecalciferol, 0.5% of beef extract and the balance of water;
the weight percentage of the formula of the culture medium for expanding culture is as follows: 2% glucose, 1.8% agar, 1.1% peptone, 0.1% calcium carbonate, 0.1% magnesium chloride, 0.1% ferric pyrophosphate, 0.1% zinc gluconate, 0.1% vitamin A acetate, 0.1% cholecalciferol, 0.1% dl-alpha-tocopheryl acetate, 0.1% thiamine hydrochloride, 0.1% riboflavin, 0.1% pyridoxine hydrochloride, 0.1% cyanocobalamin, 0.1% L-ascorbic acid, 0.1% nicotinamide, 0.1% folic acid, 0.1% D-calcium pantothenate, and the balance water.
The bifidobacterium bifidum is prepared by inoculating lactobacillus into a culture medium, culturing for 25-38 hours at constant temperature in an incubator, controlling the temperature of the incubator to be 37-48 ℃, transferring a production strain to an amplification culture medium for culturing in an aseptic environment, wherein the production strain accounts for 7%, the amplification culture medium accounts for 93%, adding the cultured lactobacillus into a fermentation tank for fermentation, supplementing sodium hydroxide solution in the fermentation process, and controlling the pH value of a fermentation liquid to be 5.5-6.0.
The culture medium comprises the following components in percentage by weight: 0.1% of calcium carbonate, 0.1% of magnesium chloride, 2.5% of agar, 2.4% of peptone, 0.6% of glucose, 0.1% of zinc gluconate, 0.1% of vitamin A acetate, 0.1% of cholecalciferol, 0.5% of beef extract and the balance of water;
the weight percentage of the formula of the culture medium for expanding culture is as follows: 2% glucose, 1.8% agar, 1.1% peptone, 0.1% calcium carbonate, 0.1% magnesium chloride, 0.1% ferric pyrophosphate, 0.1% zinc gluconate, 0.1% vitamin A acetate, 0.1% cholecalciferol, 0.1% dl-alpha-tocopheryl acetate, 0.1% thiamine hydrochloride, 0.1% riboflavin, 0.1% pyridoxine hydrochloride, 0.1% cyanocobalamin, 0.1% L-ascorbic acid, 0.1% nicotinamide, 0.1% folic acid, 0.1% D-calcium pantothenate, and the balance water.
The lactobacillus is prepared by inoculating lactobacillus into a culture medium, culturing for 25-38 hours at a constant temperature in an incubator, controlling the temperature of the incubator to be 37-48 ℃, transferring a production strain to an expanding culture medium for culturing under an aseptic environment, wherein the production strain accounts for 7%, the expanding culture medium accounts for 93%, adding the cultured lactobacillus thallus into a fermentation tank for fermentation, supplementing a sodium hydroxide solution in the fermentation process, and controlling the pH value of a fermentation liquor to be 5.5-6.0.
The culture medium comprises the following components in percentage by weight: 0.1% of calcium carbonate, 0.1% of magnesium chloride, 2.5% of agar, 2.4% of peptone, 0.6% of glucose, 0.1% of zinc gluconate, 0.1% of vitamin A acetate, 0.1% of cholecalciferol, 0.5% of beef extract and the balance of water;
the weight percentage of the formula of the culture medium for expanding culture is as follows: 2% glucose, 1.8% agar, 1.1% peptone, 0.1% calcium carbonate, 0.1% magnesium chloride, 0.1% ferric pyrophosphate, 0.1% zinc gluconate, 0.1% vitamin A acetate, 0.1% cholecalciferol, 0.1% dl-alpha-tocopheryl acetate, 0.1% thiamine hydrochloride, 0.1% riboflavin, 0.1% pyridoxine hydrochloride, 0.1% cyanocobalamin, 0.1% L-ascorbic acid, 0.1% nicotinamide, 0.1% folic acid, 0.1% D-calcium pantothenate, and the balance water.
Lactobacillus bulgaricus is prepared by inoculating lactobacillus into a culture medium, culturing for 25-38 hours at constant temperature in an incubator, controlling the temperature of the incubator to be 37-48 ℃, transferring a production strain to an amplification culture medium for culturing under an aseptic environment, wherein the production strain accounts for 7%, the amplification culture medium accounts for 93%, adding the cultured lactobacillus into a fermentation tank for fermentation, supplementing sodium hydroxide solution during the fermentation process, and controlling the pH value of a fermentation liquid to be 5.5-6.0.
The culture medium comprises the following components in percentage by weight: 0.1% of calcium carbonate, 0.1% of magnesium chloride, 2.5% of agar, 2.4% of peptone, 0.6% of glucose, 0.1% of zinc gluconate, 0.1% of vitamin A acetate, 0.1% of cholecalciferol, 0.5% of beef extract and the balance of water;
the weight percentage of the formula of the culture medium for expanding culture is as follows: 2% glucose, 1.8% agar, 1.1% peptone, 0.1% calcium carbonate, 0.1% magnesium chloride, 0.1% ferric pyrophosphate, 0.1% zinc gluconate, 0.1% vitamin A acetate, 0.1% cholecalciferol, 0.1% dl-alpha-tocopheryl acetate, 0.1% thiamine hydrochloride, 0.1% riboflavin, 0.1% pyridoxine hydrochloride, 0.1% cyanocobalamin, 0.1% L-ascorbic acid, 0.1% nicotinamide, 0.1% folic acid, 0.1% D-calcium pantothenate, and the balance water.
The streptococcus thermophilus is prepared by inoculating lactic acid bacteria into a culture medium, culturing for 25-38 hours at a constant temperature in an incubator, controlling the temperature of the incubator to be 37-48 ℃, transferring a production strain to an expanding culture medium to culture under an aseptic environment, wherein the production strain accounts for 7%, the expanding culture medium accounts for 93%, adding the cultured lactic acid bacteria into a fermentation tank to ferment, supplementing sodium hydroxide solution in the fermentation process, and controlling the pH value of fermentation liquor to be 5.5-6.0.
The culture medium comprises the following components in percentage by weight: 0.1% of calcium carbonate, 0.1% of magnesium chloride, 2.5% of agar, 2.4% of peptone, 0.6% of glucose, 0.1% of zinc gluconate, 0.1% of vitamin A acetate, 0.1% of cholecalciferol, 0.5% of beef extract and the balance of water;
the weight percentage of the formula of the culture medium for expanding culture is as follows: 2% glucose, 1.8% agar, 1.1% peptone, 0.1% calcium carbonate, 0.1% magnesium chloride, 0.1% ferric pyrophosphate, 0.1% zinc gluconate, 0.1% vitamin A acetate, 0.1% cholecalciferol, 0.1% dl-alpha-tocopheryl acetate, 0.1% thiamine hydrochloride, 0.1% riboflavin, 0.1% pyridoxine hydrochloride, 0.1% cyanocobalamin, 0.1% L-ascorbic acid, 0.1% nicotinamide, 0.1% folic acid, 0.1% D-calcium pantothenate, and the balance water.
The preparation steps of the bacterial powder are as follows: placing the thallus fermentation liquor in a high-pressure container, treating for 4min under 300MPa to obtain a thallus high-pressure product, centrifuging the high-pressure thallus for 5 min at the centrifugal speed of 10000rpm to obtain the thallus, drying the thallus in vacuum at the drying temperature of 55-65 ℃ under the model of a vacuum drying box DZ-1BCIV, crushing the dried thallus by a universal crusher to obtain the thallus powder, wherein the particle fineness of the crushed powder material is less than or equal to 0.1 mm, and the model of the universal crusher is 30B.
The method comprises the following steps of weighing bacterial powder in an aseptic environment, wherein the bacterial powder comprises the following components in parts by mass:
20-30 parts of lactic acid bacteria;
1-5 parts of bifidobacterium infantis;
1-4 parts of bifidobacterium lactis;
1-3 parts of bifidobacterium adolescentis;
1-3 parts of bifidobacterium longum;
1-5 parts of bifidobacterium bifidum;
1-4 parts of lactobacillus bulgaricus;
1-2 parts of streptococcus thermophilus.
Item Particle size error (%) Moisture content after drying (%) 50g complete dissolution Rate (S) Shelf life (moon)
Example one 15 3 1.3r/S requires 7S 24
Example two
Preparing a thallus powder protective agent:
separately crushing and screening the water-soluble dietary fiber, the lactalbumin, the maltodextrin, the sweetener and the inulin by a universal crusher, wherein the particle fineness of the crushed powdery material is less than or equal to 0.1 mm;
and (3) separately weighing the crushed powder, wherein the components in parts by mass are as follows:
20-25 parts of polydextrose;
14-20 parts of fructo-oligosaccharide;
7-10 parts of isomaltooligosaccharide;
7-9 parts of oligolactose;
12-16 parts of agar powder;
15-21 parts of whey protein;
1-5 parts of maltodextrin;
1-3 parts of a sweetening agent;
and 1-10 parts of inulin.
Item Particle size error (%) Moisture content after drying (%) 50g complete dissolution Rate (S) Shelf life (moon)
Example two 12 1 2r/S requires 6S 24
EXAMPLE III
And (3) preparing medicinal and edible thallus powder, and totally mixing the weighed powder prepared in the first and second embodiments to obtain solid beverage powder, wherein the mixing equipment is a three-dimensional mixer with the model of SYH-400L.
The finished solid beverage powder is prepared, and the data are as follows:
item Particle size error (%) Moisture content after drying (%) 50g complete dissolution Rate (S) Shelf life (moon)
EXAMPLE III 15 2 2r/S requires 7S 24
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (8)

1. The medicinal and edible solid beverage is characterized by comprising the following components in parts by mass: water-soluble dietary fiber, lactic acid bacteria, bifidobacteria, whey protein, maltodextrin, a sweetening agent, lactobacillus bulgaricus, streptococcus thermophilus and inulin, wherein:
60-80 parts of water-soluble dietary fiber;
20-30 parts of lactic acid bacteria;
5-20 parts of bifidobacterium;
15-21 parts of whey protein;
1-5 parts of maltodextrin;
1-3 parts of a sweetening agent;
1-4 parts of lactobacillus bulgaricus;
1-2 parts of streptococcus thermophilus;
1-10 parts of inulin;
and the total bacteria content is 110-1000 hundred million cfu/g of active bacteria.
2. The solid beverage as both medicine and food according to claim 1, wherein: the water-soluble dietary fiber specifically comprises 20-25 parts of polydextrose, 14-20 parts of fructo-oligosaccharide, 7-10 parts of isomalto-oligosaccharide, 7-9 parts of lacto-oligosaccharide and 12-16 parts of agar powder.
3. The solid beverage with homology of medicine and food according to claim 2, characterized in that: the bifidobacteria specifically comprise 1-5 parts of bifidobacterium infantis, 1-4 parts of bifidobacterium lactis, 1-3 parts of bifidobacterium adolescentis, 1-3 parts of bifidobacterium longum and 1-5 parts of bifidobacterium bifidum.
4. The solid beverage as both medicine and food according to claim 3, wherein: the sweetener is stevioside.
5. The preparation method of the medicinal and edible solid beverage as claimed in claim 4, wherein the preparation method comprises the following steps: respectively placing lactic acid bacteria, bifidobacteria, lactobacillus bulgaricus and streptococcus thermophilus into a bacterial incubator for isolated culture, controlling the temperature of the incubator to be 37-48 ℃, carrying out constant-temperature culture for 25-38 hours, then carrying out diffusion culture, adding the strain subjected to diffusion culture into a fermentation tank for fermentation, stopping fermentation to obtain fermentation liquor, carrying out freeze drying, and then stirring and crushing to obtain bacterial powder of the lactic acid bacteria, the bifidobacteria, the lactobacillus bulgaricus and the streptococcus thermophilus.
6. The preparation method of the medicinal and edible solid beverage as claimed in claim 5, wherein the preparation method comprises the following steps: the preparation steps of the bacterial powder are as follows: placing the thallus fermentation liquor in a high-pressure container, treating for 4min under 300MPa to obtain a thallus high-pressure product, centrifuging the high-pressure thallus for 5 min at the centrifugal speed of 10000rpm to obtain the thallus, drying the thallus in vacuum at the drying temperature of 55-65 ℃ under the model of a vacuum drying box DZ-1BCIV, crushing the dried thallus by a universal crusher to obtain the thallus powder, wherein the particle fineness of the crushed powder material is less than or equal to 0.1 mm, and the model of the universal crusher is 30B.
7. The preparation method of the medicinal and edible solid beverage as claimed in claim 6, wherein the preparation method comprises the following steps: the method comprises the steps of separately crushing and screening water-soluble dietary fibers, whey protein, maltodextrin, sweetening agents and inulin by a universal crusher, weighing the crushed powder with the particle fineness of less than or equal to 0.1 mm separately, and weighing 20-25 parts of polydextrose, 14-20 parts of fructo-oligosaccharide, 7-10 parts of isomaltooligosaccharide, 7-9 parts of lactose oligosaccharide, 12-16 parts of agar powder, 15-21 parts of whey protein, 1-5 parts of maltodextrin, 1-3 parts of sweetening agents, 1-10 parts of inulin, 20-30 parts of lactic acid bacteria, 1-5 parts of bifidobacterium infantis, 1-4 parts of bifidobacterium adolescentis, 1-3 parts of bifidobacterium longum, 1-5 parts of bifidobacterium bifidum, 1-4 parts of lactobacillus bulgaricus and 1-2 parts of streptococcus thermophilus.
8. The preparation method of the medicinal and edible solid beverage as claimed in claim 7, wherein the preparation method comprises the following steps: and (3) totally mixing the weighed powder to obtain solid beverage powder, wherein the mixing equipment is a three-dimensional mixer with the model of SYH-400L.
CN202210216718.9A 2022-03-07 2022-03-07 Medicinal and edible solid beverage and preparation method thereof Pending CN114747711A (en)

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CN113826692A (en) * 2021-08-27 2021-12-24 山西振东五和健康科技股份有限公司 Probiotic solid beverage and preparation method thereof

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