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Probiotic honey grapefruit tea and preparation method thereof

A technology of honey grapefruit tea and probiotics, which is applied to bacteria, lactobacillus, tea substitutes and other directions used in food preparation, can solve problems such as affecting the natural taste of beverages, and achieve a good promotion prospect.

Inactive Publication Date: 2018-11-27
江西韩金实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the technical defects of the prior art, and provides probiotic honey grapefruit tea and its preparation method to solve the technical problem that the natural taste of the beverage is affected by the growth and metabolism of the probiotics after they are added to the honey grapefruit tea

Method used

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  • Probiotic honey grapefruit tea and preparation method thereof
  • Probiotic honey grapefruit tea and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0021] A probiotic honey grapefruit tea is prepared by the following method:

[0022] 1) Take the Lactobacillus casei strain and inoculate it in 5ml MRS medium, culture it at 37°C for 18 hours, subculture twice to obtain the Lactobacillus casei seed liquid; streak the frozen Streptococcus faecalis on the TSA solid medium, and place it at 37°C Cultivate for 16 hours. After a single colony grows, inoculate it into LB liquid medium, place it on a shaker at 37°C at a speed of 170rpm, and cultivate it for 6 hours. When the OD600 reaches 0.5, the seed liquid of Streptococcus faecalis is obtained; prepare the medium with the following components: K 2 HPO 4 0.4g, NH 4 Cl 1g, MgCl 2 0.1g, potassium oxalate 2.0g, H 3 BO 3 1.5g, L-cysteine-hydrochloride 0.5g, yeast extract 2.0g, vitamin solution 10mL, sodium acetate 10g, 0.2% tris-HCl 1mL, insert Methanosarcina pasteurianus into it, in Cultivate under anaerobic conditions at 22°C until the bacterial cell concentration is 10 6 c...

Embodiment 2

[0049] 1) Take the Lactobacillus casei strain and inoculate it in 5ml MRS medium, culture it at 37°C for 18 hours, subculture twice to obtain the Lactobacillus casei seed liquid; streak the frozen Streptococcus faecalis on the TSA solid medium, and place it at 37°C Cultivate for 16 hours. After a single colony grows, inoculate it into LB liquid medium, place it on a shaker at 37°C at a speed of 170rpm, and cultivate it for 6 hours. When the OD600 reaches 0.5, the seed liquid of Streptococcus faecalis is obtained; prepare the medium with the following components: K 2 HPO 4 0.4g, NH 4 Cl 1g, MgCl 2 0.1g, potassium oxalate 2.0g, H 3 BO 3 1.5g, L-cysteine-hydrochloride 0.5g, yeast extract 2.0g, vitamin solution 10mL, sodium acetate 10g, 0.2% tris-HCl 1mL, insert Methanosarcina pasteurianus into it, in Cultivate under anaerobic conditions at 22°C until the bacterial cell concentration is 10 6 cfu / mL;

[0050] 2) the Lactobacillus casei seed liquid and the Streptococcus fa...

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Abstract

The invention provides a probiotic honey grapefruit tea and a preparation method thereof. In the technical scheme, lactobacillus casei and streptococcus faecium are taken as probiotic components and are blended with a conventional beverage, so that an intestinal tract probiotic effect is achieved. On such basis, the invention researches an approach for inhibiting growth of two probiotics, in orderto prevent the lactobacillus casei and streptococcus faecium from propagating in the beverage and influencing the flavor of the beverage. An experiment proves that an antagonism effect on propagationefficiency can be achieved when two probiotics are co-cultured with pyrococcus furiosus and methanosarcina barkeri; on such basis, an intergrowth environment and a nutritional condition of four microorganisms are researched; a treating method according to the invention can guarantee the biomass accumulation in early stage and can achieve the balance of flora scale of four microorganisms after mixed cultivation; the blending of the beverage and the mixed bacteria acquired according to the method is capable of keeping bacteria propagation basically stagnated under storage and transportation environments, so that the flavor of the beverage is prevented from being influenced.

Description

technical field [0001] The invention relates to the technical field of probiotic beverages, in particular to a probiotic honey grapefruit tea and a preparation method thereof. Background technique [0002] Probiotic drinks generally refer to beverage products added with food-grade probiotics. Thanks to the presence of probiotics, beverages not only have the original odor characteristics, but also endow them with certain nutritional and health benefits. Food-grade probiotics in the prior art have been widely developed and applied, and their properties and metabolic characteristics have also been generally recognized within the scope of conventional technical knowledge. Based on this, food and beverages added with probiotics emerge in an endless stream, and have become an important branch in the food field. In the prior art, probiotic drinks mainly consist of dairy products. Since probiotics such as Lactobacillus, Bifidobacterium, and yeast produce acid and gas during the met...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34A23V2400/125A23V2400/225
Inventor 艾丹高俊黎刚黎明
Owner 江西韩金实业有限公司
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