Probiotic fermented food for regulating intestinal health and preparation method thereof

Abstract

The invention belongs to the field of microbial fermentation application, and particularly relates to a functional food produced by segmented solid-state fermentation of soybeans with multiple probiotics and a preparation method of the functional food. The probiotic fermented functional food for regulating intestinal health provided by the invention is prepared by the following steps: pulverizingsoybeans, proportionally and uniformly mixing the pulverized soybeans with water, inoculating probiotics, and carrying out segmented solid-state fermentation. The probiotics comprise lactobacillus reuteri, bifidobacterium longum, pediococcus acidilactici, lactobacillus plantarum, bifidobacterium animalis, lactobacillus paracasei, bifidobacterium adolescentis, bacillus coagulans and bacillus subtilis. Through probiotic fermentation, beneficial active substances in soybeans are increased, and are easier to digest and absorb by a human body, the health-care effect of the soybeans on the body is enhanced, and the soybeans can also play an important role in health regulation of the body.

Description

Technical field: [0001] The invention belongs to the field of microbial fermentation application, and in particular relates to a functional food produced by staged solid-state fermentation of soybeans with various probiotics and a preparation method thereof. Background technique: [0002] Intestinal flora is closely related to human health, and the occurrence and development of some diseases are often accompanied by changes in intestinal flora. In addition, the intestinal tract is the largest immune organ in the human body. The intestinal mucosal immune system includes intestinal-associated lymphoid tissue and related cells and molecular components. It can resist the invasion of bacteria, viruses and toxins from the digestive tract, and is responsible for important immune functions. A strong barrier to prevent external pathogenic factors from invading the body. However, with the acceleration of people's pace of life and changes in eating habits and the environment, many peo...

AI Technical Summary

Problems solved by technology

[0006] Most of the above-mentioned patents on the use of probiotic fermentation to produce and regulate intestinal products are liquid fermentation of probiotics, and most of them are primary fermentation products. Great damage to the overall microenvironment of probiotics, complex pre-fermentation and post-fermentation processes and a lot of waste, large loss of active ingredients, easy contamination of the product, and the addition of more excipients, the adaptability of the product to different groups of people and the effect of the product cannot be guaranteed

However, a probiotic fermented food with balanced growth levels of probiotics and a preparation method thereof have not been reported using probiotics for staged solid-state fermentation, no waste in the production process, no loss of beneficial active ingredients, and a balanced growth level of each probiotic.

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