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Method for preparing purple sweet potato drink from compound probiotics

A technology of compound probiotics and purple sweet potato, which is applied in food preparation, application, food science, etc., can solve the problems of hot market sales, high price, and short supply, and achieve the effect of refreshing taste and improving safety

Inactive Publication Date: 2013-05-08
阳泉市浩丰小杂粮专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the successful introduction in our country, the market sales are hot, the price is expensive, and the supply exceeds the demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0023] Slant strains: Bacillus licheniformis slant, cultivated at a constant temperature of 25-32°C for 24-72h.

[0024] Strain suspension: Pour the slant of the strain test tube into sterile water, scrape the bacterial lawn, and prepare the bacterial suspension.

[0025] Liquid culture medium: The culture medium for strain liquid culture has the following components and weight ratio: soybean hydrolyzate 10-30g peptone 4-10g sucrose 16-24gKH 2 PO 4 3~8g MgSO 4 1~6g water 1L.

[0026] Sterilization: 0.12-0.15Mpa, 121-125°C, steam sterilization for 30 minutes.

[0027] Inoculation: Inject the strain suspension into the sterilized medium.

[0028] Cultivation: 25-32°C, tank pressure 0.04-0.05Mpa, culture for 36-72h. Bacteria solution ③.

example 2

[0030] Slant strains: lactic acid bacteria ①, yeast ② cultured on the slant of the test tube at a constant temperature of 25-38°C for 24-72h.

[0031] Strain suspension: Pour the strain ①② on the inclined surface of the test tube, respectively, into sterile water, scrape the bacterial lawn, and prepare the bacterial suspension.

[0032] Strain mixing: Mix the bacterial suspension of strain ①② in proportion.

[0033] Liquid medium: sucrose 10-30g peptone 4-10g yeast extract 5-10g KH 2 PO 4 5~10g MgSO 4 1~6g water 1L

[0034] Sterilization: 0.12-0.15Mpa, 121-125°C, steam sterilization for 30 minutes.

[0035] Inoculation: Inject the strain suspension into the sterilized medium.

[0036] Cultivation: 25-32°C, culture 2-7d.

example 3

[0038] Bacterial liquid compounding The probiotics obtained in Examples 1 and 2 were compounded at a ratio of 0.1:10 to prepare a compound bacterial suspension.

[0039] Fermentation medium: sucrose 10-80g peptone 4-10g yeast extract 5-10g KH 2 PO 4 5~10g MgSO 4 1~6g purple sweet potato juice 1L.

[0040] Sterilization: 0.11-0.12Mpa, 115-120°C, steam sterilization for 30 minutes.

[0041] Inoculation: Put the composite strain suspension into the sterilized medium.

[0042] Cultivation: 25-32°C, culture 2-7d.

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PUM

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Abstract

The invention discloses a method for preparing a purple sweet potato drink from compound probiotics. The method is characterized in that various different functional microorganisms are purely cultured in different fermentors to obtain a plurality of thalluses. Purple sweet potato juice is taken as a raw material for complex fermentation so as to obtain a purple sweet potato nutritious drink rich in probiotics and metabolites of the probiotics. Simultaneously, the purple sweet potato drink contains probiotics activities, the metabolites of the probiotics, and total nutrient matters of the purple sweet potato; a plurality of microorganisms which are different in growth rate and growth cycle, complementary in nutrition with one another and capable of exiting in a same environment are employed according to the physiological characteristics of bacterial strains; the plurality of thalluses are obtained through pure culture; and therefore, the purple sweet potato drink has the advantages of containing rich cellulose, promoting the gastrointestinal motility, clearing away mucus, pneumatosis and putrefaction left in the enteric cavity, discharging toxic substances and cancerogenic substances in intestines, keeping the smooth defecation, improving the digestive tract environment and preventing the occurrence of gastrointestinal diseases; and besides, the method is suitable for the preparation of the purple sweet potato drink from the compound probiotics.

Description

technical field [0001] The invention specifically relates to a method for preparing a purple sweet potato beverage with compound probiotics, and belongs to the technical field of biological fermentation. It adopts a variety of functional probiotics, cultivates pure species, and obtains a large number of bacteria. Using purple sweet potato juice as raw material, through compound fermentation, a purple sweet potato nutritional drink rich in probiotics and their metabolites is finally obtained. Background technique [0002] Compound probiotic preparations are considered to be products with microbial complex functions. The significance of the co-fermentation of compound probiotics is that the life activities of the probiotics, the substances produced or the environment created are interdependent and benefit from each other. In order to obtain the maximum number of bacteria and the best metabolites. Such products, represented by microecological compound preparations, are widel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29A23L1/216A23L2/84A23L19/12A23L33/00
Inventor 贾秉堂靳庆生贾江涛
Owner 阳泉市浩丰小杂粮专业合作社
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