Digestion-promoting and intestine-and-stomach-adjusting fruit-and-vegetable probiotic product and preparing method thereof

Abstract

The invention discloses a digestion-promoting and intestine-and-stomach-adjusting fruit-and-vegetable probiotic product and a preparing method thereof.The preparing method includes the steps that fruits and vegetables such as cumquat, hawthorn, apple, lemon, banana, pineapple, grapes, pears, sea buckthorn fruits, kiwi fruits, pumpkin, white radish and carrot with the effects of adjusting the intestine and the stomach and promoting digestion are used, powdered sugar in the fruits and the vegetables is fully converted into probiotic thalluses and metabolic products with the two-stage fermentation method, and meanwhile a large quantity of vitamins, microelements and metabolic organic acids in the fruits and the vegetables are reserved; the concentration of the organic acids is adjusted through calcium carbonate to be converted into organic calcium, intestinal absorption can be achieved, and the acor taste is eliminated; as xylitol and prebiotics are adopted to adjust the sweet taste, calcium absorption can be enhanced, and in-vivo probiotic proliferation and the exogenous probiotic planting effect are enhanced.By means of the product, digestion of abdominal-distension persons which are poor in gastric motility is promoted, intestinal flora can be adjusted, calcium daily needed by the human body can be effectively replenished, and if the digestion-promoting and intestine-and-stomach-adjusting fruit-and-vegetable probiotic product is eaten for a long time, the immunity of the human body can be enhanced.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a fruit and vegetable probiotic product for promoting digestion and regulating the intestines and stomach and a preparation method thereof. Background technique [0002] With the acceleration of the pace of modern life, changes in diet structure and lifestyle, excessive refinement of food for the whole people, and the abuse of additives and antibiotics lead to a sub-healthy state of human intestinal flora, especially for white-collar workers due to high work pressure, dieting, and chaos. Supplementary health products and lack of exercise, constipation, diarrhea, defecation foul smell, bad breath, dull skin, acne and other physiological conditions make people more and more demand for intestinal health products. However, the probiotic flora in yogurt is relatively single, and contains sweeteners and thickeners. Long-term or large-scale consumption will lead to a single flora imbalanc...

AI Technical Summary

Problems solved by technology

[0004] The Chinese patent "A Preparation Method of Compound Probiotic Fruit and Vegetable Enzyme" has an application number of 201510355647.0, although it discloses a preparation method of compound probiotic fruit and vegetable enzyme, which mainly includes: washing and cutting fruit and vegetable raw materials, preparation of fruit and vegetable medium, sterilization Bacteria and mixed fermentation, the probiotic enzyme product is obtained after fermentation, but the disadvantages of this invention are: first, the fermentation of the natural flora is ignored, so that the beneficial flora is single, although there may be harmful bacteria in the raw materials, the fermentation is still reasonably controlled condition, can reduce the reproduction of harmful bacteria to the greatest extent; the 2nd, unreasonable to fermentation and fermentation condition control thereof, cause product quality to reduce: the pH of product after fermentation is in 3~4 (the fermentation process pH among the accompanying drawings 1 is in The initial stage of fermentation is already 3.5, and as the fermentation time prolongs, the pH continues to decrease), even if a large amount of protein is produced, there is denaturation and inactivation, and the product quality is obviously reduced