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High-activity composite lactobacillus beverage and preparation method thereof

The technology of lactic acid bacteria beverage and compound lactic acid bacteria is applied in the field of highly active compound lactic acid bacteria beverage and its preparation, and can solve the problems of poor stomach acid and bile tolerance, unable to produce probiotics, unable to colonize Lactobacillus bulgaricus and Streptococcus thermophilus, etc. , to achieve the effect of improving the body's immunity

Active Publication Date: 2012-09-26
QINGDAO VLAND BIOTECH GRP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, these two bacteria have poor tolerance to gastric acid and bile. During the process of passing through the gastrointestinal tract, these two bacteria are almost completely killed by gastric acid and bile. zero
Furthermore, Lactobacillus bulgaricus and Streptococcus thermophilus cannot colonize the intestinal tract, and the very small amount of Lactobacillus bulgaricus and Streptococcus thermophilus that can survive in the intestinal tract will be excreted soon, and cannot play the role of real probiotics

Method used

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  • High-activity composite lactobacillus beverage and preparation method thereof

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Embodiment 1

[0040] Add an appropriate amount of water into the preparation tank, add milk powder, white sugar, and glucose into the preparation tank, stir to dissolve, and finally settle to volume. The mass-volume ratio (g / ml) of each raw material is: milk powder 1%, white sugar 5% %, glucose 5%. The raw material is preheated to 50-55°C and homogenized under the pressure of 20-25MPa. Use the instant high temperature sterilizer to sterilize at 130-135°C for 4-6s, and control the raw material outlet temperature to 30-45°C. Turn on the fermentation tank and stir, and inoculate Lactobacillus paracasei IMC-4 (Lactobacillus paracasei IMC-4) CCTCC NO:M 2012174, Lactobacillus acidophilus (Lactobacillus acidophilus) CGMCC: 1.1854, Lactobacillus plantarum (Lactobacillus plantarum) according to 10% of the fermentation volume ) CGMCC: 1.103 and Lactobacillus casei (Lactobacillus casei) CGMCC: 1.2435 mixed bacteria (ratio: 2:1:0.5:0.5). Continue to stir for 15 minutes after inoculation, turn off the...

Embodiment 2

[0042] Add an appropriate amount of water into the preparation tank, add milk powder, white sugar, and glucose into the preparation tank, stir to dissolve, and finally constant volume, wherein the mass volume ratio of each raw material is 10% of milk powder, 0.5% of white sugar, and 0.5% of glucose. The raw material is preheated to 50-55°C and homogenized under the pressure of 20-25MPa. Use the instantaneous high temperature sterilizer to sterilize at 130-135°C for 4-6s, and control the raw material outlet temperature to 30-45°C. Turn on the fermenter and stir, and inoculate Lactobacillus paracasei IMC-4 (Lactobacillus paracaseiIMC-4) CCTCC NO:M 2012174, Lactobacillus acidophilus (Lactobacillus acidophilus) CGMCC: 1.1854, Lactobacillus plantarum (Lactobacillus plantarum) according to 1% of the fermentation amount CGMCC: 1.103 and Lactobacillus casei (Lactobacillus casei) CGMCC: 1.2435 mixed bacteria (ratio: 3:1:1:2), continue to stir for 15 minutes after inoculation, turn off ...

Embodiment 3

[0044] Add an appropriate amount of water into the preparation tank, add milk powder, white sugar, and glucose into the preparation tank, stir to dissolve, and finally constant volume, wherein the mass-volume ratio of each raw material is 3% milk powder, 10% white sugar, and 2% glucose. The raw material is preheated to 50-55°C and homogenized under the pressure of 20-25MPa. Use the instantaneous high temperature sterilizer to sterilize at 130-135°C for 4-6s, and control the raw material outlet temperature to 30-45°C. Turn on the fermenter and stir, and inoculate Lactobacillus paracasei IMC-4 (Lactobacillus paracasci IMC-4) CCTCC NO:M 2012174, Lactobacillus acidophilus CGMCC: 1.1854, Lactobacillus plantarum (Lactobacillus plantarum) according to 5% of the fermentation volume ) CGMCC: 1.103 and Lactobacillus casei (Lactobacillus casei) CGMCC: 1.2435 mixed bacteria (ratio: 1:1:0.5:1), continue to stir for 15 minutes after inoculation, turn off the stirring after fully mixing, con...

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Abstract

The invention provides lactobacillus paracasei which is sieved and separated from excrement of healthy adults and has the collection number of CCTCC (China Center for Type Culture Collection) NO: M2012174. The invention further provides a high-activity composite lactobacillus beverage which is prepared by a method of mixing and fermenting the lactobacillus paracasei, lactobacillus acidophilus andlactobacillus casei. When the lactobacillus beverage leaves a factory, the viable organism quantity can reach more than 500 million / milliliter; and viable organisms can live in an intestinal canal and can achieve the larger quantity, so that the high-activity composite lactobacillus beverage has very good effects on recuperating intestinal canal health and improving the organism immunity.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation products, and in particular relates to a high-activity compound lactic acid bacteria beverage and a preparation method thereof. technical background [0002] Lactic acid bacteria widely exist in the intestinal tract of the human body. They are essential flora with important physiological functions in the human body, and are also the most representative intestinal probiotics. Lactic acid bacteria can change the intestinal environment, inhibit the reproduction of harmful bacteria, adjust the balance of gastrointestinal flora, improve intestinal function, relieve or treat intestinal diseases to a large extent, and improve human immunity. Aging, lowering blood fat, lowering blood sugar, lowering blood pressure, can also effectively reduce the incidence of cancer. In addition, lactic acid bacteria can also stimulate intestinal peristalsis, which can not only promote food digestion and n...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L2/52A23L2/60A23L1/09C12R1/225
Inventor 王增元陈琳张霞彭虹旎陈竹娴
Owner QINGDAO VLAND BIOTECH GRP
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