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Probiotic solid beverage and preparation method thereof

A technology of solid beverages and probiotics, applied in the direction of bacteria, lactobacilli, bifidobacteria, etc. used in food preparation, can solve problems that need to be improved

Pending Publication Date: 2020-06-12
广州纽缤乐营养科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the effect of existing probiotic solid beverages on regulating intestinal flora still needs to be improved

Method used

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  • Probiotic solid beverage and preparation method thereof
  • Probiotic solid beverage and preparation method thereof

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preparation example Construction

[0029] The embodiment of the present invention also proposes a method for preparing the above-mentioned probiotic solid beverage. It includes:

[0030] Take out the refrigerated probiotic strains, and refrigerate can well protect the activity of the probiotics and avoid the inactivation of the probiotics, thereby affecting the gastrointestinal conditioning effect of the probiotic solid beverage. Dry to 19-21°C in a sterile environment, and 19-21°C in a sterile environment. The sterile environment can prevent probiotics from being contaminated by the external environment, and avoid affecting the quality and quality of probiotic solid beverages. The temperature of 19-21℃ can make the probiotics better mix and fuse with other raw materials, so that the function of regulating the intestinal flora can be fully exerted. The particle size of water-soluble dietary fiber, fructooligosaccharide and galactooligosaccharide can be screened through 40-80 mesh sieve respectively, so as to avoi...

Embodiment 1

[0035] This embodiment provides a probiotic solid beverage, which includes the following raw materials:

[0036] Water-soluble dietary fiber 50g; oligofructose 10g; galacto-oligosaccharide 3g; probiotics 0.4g. Among them, polydextrose is selected for water-soluble dietary fiber, 0.2g of Lactobacillus rhamnosus HN001, 0.1g of Bifidobacterium lactis HN019, and 0.1g of Bifidobacterium animalis BB12 are selected for probiotics.

[0037] The preparation method of the probiotic solid beverage is as follows:

[0038] Take out the refrigerated probiotic strains and dry them in a sterile environment to 19℃. Pass the water-soluble dietary fiber, oligofructose, and galactooligosaccharide through a 40-mesh sieve and bake in an oven until the moisture drops to 0.05%. The first mixture is obtained, and the probiotics and the first mixture are mixed for 15 minutes in a clean workshop at a temperature of 20° C. and a relative humidity of 20% RH, and then filled into a breakable bottle for sealing t...

Embodiment 2

[0040] This embodiment provides a probiotic solid beverage, which includes the following raw materials:

[0041] 80g of water-soluble dietary fiber; 20g of oligofructose; 5g of galacto-oligosaccharide; 3g of probiotics. Among them, polydextrose and inulin are selected as water-soluble dietary fiber, and Lactobacillus rhamnosus HN001 0.8g, Bifidobacterium lactis HN019 2g, and Bifidobacterium animalis BB12 0.2g are selected as probiotics.

[0042] The preparation method of the probiotic solid beverage is as follows:

[0043] Take out the refrigerated probiotic strains, air them in a sterile environment to 21℃, pass the water-soluble dietary fiber, oligofructose, and galactooligosaccharide through 80 mesh sieve respectively and bake in an oven until the moisture drops to 0.15% The first mixture is obtained, and the probiotics and the first mixture are mixed for 30 minutes in a clean workshop at a temperature of 25° C. and a relative humidity of 35% RH, and then filled into a breakable ...

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Abstract

The invention provides a probiotic solid beverage and a preparation method thereof, which relate to the technical field of food processing. The probiotic solid beverage comprises the following components in parts by weight: 50-80 parts of water-soluble dietary fibers; 10 to 20 parts of fructo-oligosaccharide; 3 to 5 parts of galactooligosaccharide; and 0.4 to 3 parts of probiotics. The method comprises the following steps: taking out the refrigerated probiotic strains; airing to 19 to 21 DEG C in a sterile environment; respectively sieving water-soluble dietary fibers, fructo-oligosaccharide and galactooligosaccharide by virtue of a 40-80-mesh sieve, and drying in a drying oven until the water content is reduced to 0.05-0.15% so as to obtain a first mixture; and mixing the probiotics witha first mixture for 15-30 minutes in a clean workshop with the temperature of 20-25 DEG C and the relative humidity of 20-35% RH, filling the mixture into an easy-to-break bottle, and sealing to obtain the probiotic solid beverage. The probiotic solid beverage prepared from the raw materials through the steps can improve the proportion of intestinal beneficial flora of infants and children and maintain the balance of an intestinal microbial system.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a probiotic solid beverage and a preparation method thereof. Background technique [0002] Probiotics are a class of active microorganisms that are beneficial to the human body. They are the general term for active beneficial microorganisms that are colonized in the human intestine and reproductive system and can produce definite health effects to improve the human microecological balance and exert beneficial effects. Probiotics are beneficial bacteria that can reach the small intestine alive, inhibit the reproduction of harmful bacteria in the intestine, and promote intestinal movement, thereby improving intestinal function and improving defecation. Probiotics are friendly bacteria that are beneficial to health. They can enhance and maintain the natural balance of the intestinal tract. They can also play a very important role in balancing the health of the body and the immune...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L2/52A23L2/60A23L3/46A23L7/10A23L29/231A23L29/30A23L33/135A23L33/21A23L33/26
CPCA23L2/39A23L2/52A23L2/60A23L3/46A23L7/198A23L33/135A23L33/21A23L33/26A23L29/231A23L29/30A23V2002/00A23V2400/175A23V2400/515A23V2200/32A23V2250/28A23V2250/5062A23V2250/5072A23V2250/5114A23V2300/10
Inventor 吴超张志敏
Owner 广州纽缤乐营养科技股份有限公司
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