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Probiotic solid beverage and preparation method thereof

A technology for solid beverages and probiotics, applied in the directions of bacteria, lactobacillus, bifidobacteria, etc. used in food preparation, can solve the problem that the effect of preventing diarrhea and allergies needs to be improved.

Pending Publication Date: 2020-06-19
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 drinks on preventing diarrhea and allergies 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 preparation method of the above probiotic solid beverage. It includes:

[0030] Take out the refrigerated probiotic strains. Refrigeration can well protect the activity of probiotics and avoid inactivation of probiotics, thus affecting the effect of probiotic solid beverages on gastrointestinal conditioning. Air to 19-21°C in a sterile environment, and air to 19-21°C in a sterile environment. A sterile environment can prevent probiotics from being polluted by the external environment and avoid affecting the quality and quality of probiotic solid beverages. To 19-21 ℃, probiotics can be better mixed and integrated with other raw materials, so that the function of regulating intestinal flora can be more fully exerted. The particle size of water-soluble dietary fiber, fructo-oligosaccharide and galactooligosaccharide can be screened by sieving 40-80 meshes respectively, so as to avoid excessive particles affecting th...

Embodiment 1

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

[0036] Water-soluble dietary fiber 50g; fructooligosaccharide 10g; galactooligosaccharide 3g; probiotics 0.4g. Among them, polydextrose was selected as the water-soluble dietary fiber, 0.2 g of Lactobacillus rhamnosus LGG, 0.1 g of Bifidobacterium lactis Hn019, and 0.1 g of Bifidobacterium breve M-16V were selected as probiotics.

[0037] The above-mentioned probiotic solid beverage preparation method is as follows:

[0038] Take out the refrigerated probiotic strains, air to 19°C in a sterile environment, pass water-soluble dietary fiber, fructooligosaccharides, and galactooligosaccharides through a 40-mesh sieve and bake in an oven until the moisture is reduced to 0.05%. The first mixture was obtained, and in a clean workshop with a temperature of 20° C. and a relative humidity of 20% RH, the probiotics were mixed with the first mixture for 15 minutes, then fille...

Embodiment 2

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

[0041] Water-soluble dietary fiber 80g; fructooligosaccharide 20g; galactooligosaccharide 5g; probiotics 1.8g. Among them, polydextrose and inulin were selected as water-soluble dietary fibers, 0.8 g of Lactobacillus rhamnosus LGG, 0.8 g of Bifidobacterium lactis Hn019, and 0.2 g of Bifidobacterium breve M-16V were selected as probiotics.

[0042] The preparation method of above-mentioned probiotic solid beverage is as follows:

[0043] Take out the refrigerated probiotic strains, air to 21°C in a sterile environment, pass water-soluble dietary fiber, fructooligosaccharides, and galactooligosaccharides through an 80-mesh sieve and bake in an oven until the moisture is reduced to 0.15%. The first mixture was obtained, and then in a clean workshop with a temperature of 25° C. and a relative humidity of 35% RH, the probiotics were mixed with the first mixture for 30 m...

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Abstract

The invention provides a probiotic solid beverage and a preparation method thereof, and relates to the technical field of food processing. The beverage comprises the following components in parts by weight: 50-80 parts of water-soluble dietary fibers, 10-20 parts of fructo-oligosaccharide, 3-5 parts of galactooligosaccharide and 0.4-3 parts of probiotics. The method comprises the following steps:taking out the refrigerated probiotics, airing the probiotics to 19 to 21 DEG C in a sterile environment, respectively sieving the water-soluble dietary fibers, the fructo-oligosaccharide and the galactooligosaccharide by virtue of a 40-80-mesh sieve, performing 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 withthe first mixture for 15-30 minutes in a clean workshop at a temperature of 20-25 DEG C and relative humidity of 20-35% RH, and performing filling and sealing to obtain the probiotic solid beverage. The probiotic solid beverage can improve the proportion of beneficial bacterial in intestinal tracts of infants and children, can relieve diarrhea and allergy, and can maintain the balance of an intestinal microbiological 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 a general term for active beneficial microorganisms that colonize the human intestinal tract and reproductive system and can produce definite health effects, thereby improving the micro-ecological balance of the human body and exerting beneficial effects. Probiotics are beneficial bacteria that can reach the small intestine alive, inhibit the reproduction of harmful bacteria in the intestine, promote intestinal motility, thereby improving intestinal function and defecation. Probiotics are friendly bacteria that are beneficial to the health of the body. They can enhance and maintain the natural balance of the intestinal tract, and can also play a very important role in the balance of gener...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L2/52A23L33/135A23L33/21A23L33/24A23L33/26
CPCA23L2/39A23L2/52A23L33/135A23L33/21A23L33/24A23L33/26A23V2002/00A23V2400/175A23V2400/519A23V2200/3204A23V2250/28A23V2250/5062A23V2250/5072A23V2250/5114A23V2300/10
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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