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Preparation method of radix cynanchi auriculati lactobacillus-fermented active milk beverage and beverage thereof

A technology of lactic acid bacteria fermentation and Baishouwu, applied in dairy products, Lactobacillus, Streptococcus/Lactococcus, etc., can solve the problems of small added value, pollute the environment, waste resources, etc., and achieve good inhibitory effect and high activity. Effect

Active Publication Date: 2016-03-23
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the processing of the traditional product Shouwu powder, these biologically active components are discharged with the waste water and waste residue, which not only wastes resources, but also pollutes the environment, resulting in low utilization rate and little added value.

Method used

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  • Preparation method of radix cynanchi auriculati lactobacillus-fermented active milk beverage and beverage thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0020] Baishouwu 5kg was washed to remove impurities, boiled at 100°C for 30min to soften it, added 9 times of drinking water, used crushing equipment at a rotor speed of 1500r / min, a stator-rotor gap of 0.5mm, beating for 10min and then passed through a 100-mesh sieve to obtain All white Shouwu pulp. After sterilization by ultra-high temperature transient treatment for 5s, 0.5% saccharification enzyme with an activity of 20000U / g was added for saccharification, and saccharification was carried out at 70°C for 4h. Then add water, milk, and white sugar for pre-mixing, so that the content of Baishouwu in the slurry reaches 9-11%, the milk content reaches 9-15%, and the sugar content is 5-8%. After high-level homogenization and 135 ℃ ultra-high temperature transient treatment for 5s, the access volume ratio was 4%, and Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus plantarum were compounded in a ratio of 1:1:1 to form a compound lactic acid bacteria starte...

Embodiment 2

[0022] Baishouwu 5kg was washed to remove impurities, boiled at 100°C for 30min to soften it, added 10 times of drinking water, used crushing equipment at a rotor speed of 1800r / min, a stator-rotor gap of 0.8mm, beaten for 15min, and then passed through a 100-mesh sieve, The whole Baishouwu slurry was obtained. After sterilization by ultra-high temperature transient treatment for 5s, 0.4% saccharification enzyme with an activity of 20000U / g was added for saccharification, and saccharification was carried out at 65°C for 6h. Then add water, milk, and white sugar for pre-mixing, so that the content of Baishouwu in the slurry reaches 9-11%, the milk content reaches 9-15%, and the sugar content is 5-8%. After high-grade homogenization and 140 °C ultra-high temperature transient treatment for 5s, the access volume ratio was 5%, and Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus plantarum were compounded in a ratio of 1:1:1 to form a composite lactic acid bac...

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Abstract

The present invention discloses a preparation method of a radix cynanchi auriculati lactobacillus-fermented active milk beverage and a beverage thereof. The preparation method comprises the following steps: obtaining whole radix cynanchi auriculati pulp; obtaining whole radix cynanchi auriculati hydrolysate; adding water, milk powder or milk and white granulated sugar into the whole radix cynanchi auriculati hydrolysate to obtain pre-allocated whole radix cynanchi auriculati pulp; subjecting the pre-allocated whole radix cynanchi auriculati pulp to two-stage homogenization and sterilization; compounding Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus plantarum (1: 1: 1) into a compound Lactobacillus fermentation agent, and conducting inoculation at a volume ratio of 3-5% and fermentation at 37-42 DEG C for 6-12 hours; and conducting sterile filling under the condition of 4-10 DEG C to obtain the radix cynanchi auriculati lactobacillus-fermented active milk beverage containing 10^7-10^9 cfu / mL of active lactobacillus. Through the compound fermentation of a variety of lactobacillus, probiotics with relatively high activity are retained, and a unique proportioning experiment proves that the milk beverage can play a very good role in inhibiting harmful bacteria, and can exert a health-care function of the probiotics at the same time.

Description

technical field [0001] The invention relates to a preparation method of a Baishouwu lactic acid bacteria fermented active milk beverage and the beverage, belonging to the field of fermented dairy product processing. Background technique [0002] Baishouwu is the tuberous root of plants of the genus Goose down Vine in the family Rosaceae. Baishouwu is rich in nutrients and has a variety of biologically active components, including C 21 Sterol glycosides, phospholipids, polysaccharides and other active ingredients that promote hair growth and regulate immune function. [0003] Jiangsu Binhai is the only hometown of Shouwu in China, and its output accounts for about 95% of the country's total output. At present, the development and utilization of Baishouwu is still very limited. For hundreds of years, Binhai Baishouwu has been mainly used for processing Shouwu powder, except for some Chinese herbal medicines. It has been reported that the whole powder of Baishouwu can be pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23V2400/123A23V2400/169A23V2400/249
Inventor 廖红梅方希修
Owner JIANGNAN UNIV
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