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Preparation method of active probiotics

A technology of active probiotics and cocci, applied in the directions of microorganism-based methods, biochemical equipment and methods, bacteria, etc., can solve the problems of single taste and nutrient composition, low content of active probiotics, poor product function effect, etc., to achieve the taste Cooling, increased activity, uniform color effect

Pending Publication Date: 2022-04-12
河南阿凡提商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, in the preparation process of active probiotics, the preparation of active probiotic powder is generally realized by drying method, but in the existing preparation process, the content of active probiotics contained in the product is low, which leads to the functional effect of the prepared product Difference
[0005] Probiotics play a certain role in the treatment or alleviation of intestinal diseases, but their poor taste and difficulty in absorption have become problems that need to be solved in the production of probiotic fermented drinks
Such as CN110050921A and CN110050920A disclose a kind of fermenting source with Panax notoginseng, wolfberry, jujube, yam, ginger, emphasize conditioning, adopt multiple Chinese herbal medicines instead of daily drinks, CN104544419A then uses single barley grain as fermenting source, taste and Nutrients are single

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  • Preparation method of active probiotics

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The invention provides a preparation method of active probiotics, comprising the following steps:

[0035] S1: selection of raw materials, one of Lactobacillus, one of Gram-positive coccus and one of Bifidobacterium are selected as probiotic strains respectively;

[0036] S2: Activation, preserve and inoculate the above-mentioned lactobacillus into the lactobacillus culture medium, activate at 30°C for 12 hours, preserve and inoculate the above-mentioned gram-positive cocci into the gram-positive cocci medium, and inoculate at 28 Under the condition of ℃, activate for 12h, the bifidobacteria mentioned above are preserved and inoculated into the bifidobacterium medium, and activated under the condition of 30℃ for 12h;

[0037]S3: Inoculate, inoculate the activators of Lactobacillus, Gram-positive cocci and Bifidobacterium in S2 into seed tanks with 2% inoculation amount, control the temperature at 25°C, and culture for 24 hours;

[0038] S4: Preparation of culture mediu...

Embodiment 2

[0049] A preparation method of active probiotics, comprising the following steps:

[0050] S1: selection of raw materials, one of Lactobacillus, one of Gram-positive coccus and one of Bifidobacterium are selected as probiotic strains respectively;

[0051] S2: Activation. Preserve and inoculate the above-mentioned Lactobacillus into the Lactobacillus culture medium, activate at 30-36°C for 18 hours, preserve and inoculate the above-mentioned Gram-positive cocci into the Gram-positive cocci culture medium, Activated at 30°C for 18 hours, preserved and inoculated the bifidobacterium in the above-mentioned bifidobacteria culture medium, and activated at 32°C for 18 hours;

[0052] S3: Inoculate, inoculate the activators of Lactobacillus, Gram-positive cocci and Bifidobacterium in S2 into the seed tank with an inoculation amount of 3%, control the temperature at 30°C, and culture for 30 hours;

[0053] S4: Preparation of culture medium: 1% glucose, 1.5% soluble starch, 1% peptone...

Embodiment 3

[0064] A preparation method of active probiotics, comprising the following steps:

[0065] S1: selection of raw materials, one of Lactobacillus, one of Gram-positive coccus and one of Bifidobacterium are selected as probiotic strains respectively;

[0066] S2: Activation, preserve and inoculate the above-mentioned lactobacilli into the lactobacillus culture medium, activate at 36°C for 24 hours, preserve and inoculate the above-mentioned gram-positive cocci into the gram-positive cocci medium, and inoculate them at 32°C Under the condition of ℃, it is activated for 24 hours. The bifidobacteria mentioned above are preserved and inoculated into the bifidobacterium medium, and activated under the condition of 34 degrees Celsius for 24 hours;

[0067] S3: Inoculate, inoculate the activators of Lactobacillus, Gram-positive cocci and Bifidobacterium in S2 into the seed tank with 4% inoculation amount, control the temperature at 35°C, and culture for 36 hours;

[0068] S4: Preparati...

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Abstract

The invention discloses a preparation method of active probiotics, which comprises the following steps: obtaining a culture solution, taking inoculated lactobacillus, gram-positive coccus and bifidobacterium, adding saccharomycetes, acetic bacteria, photosynthetic bacteria, actinomycetes and bacillus to obtain a mixed bacteria solution to be fermented, uniformly mixing, and fermenting to obtain a product. According to the preparation method of the active probiotics, the rapid diffusion of the probiotics in the culture solution is accelerated, and meanwhile, various components in the culture solution not only meet the propagation conditions of the probiotics, but also provide enough energy supply for the propagation of the probiotics, so that the production and propagation of the probiotics are realized to a greater extent.

Description

technical field [0001] The invention belongs to the technical field of active probiotics, and in particular relates to a preparation method of active probiotics. Background technique [0002] Probiotics are a class of active microorganisms that are beneficial to the host. 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 host's micro-ecological balance and exerting beneficial effects. Probiotics are bacteria that are beneficial to human health and can be taken directly as food additives to improve the balance of flora in the human body. Active probiotics are microorganisms that are divided into Beneficial microorganisms and harmful microorganisms. Harmful microorganisms oxidize organic substances, causing food deterioration, mildew, rotten utensils, and poisoning. This process is the result of the activation and growth of pathogenic micro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/16A23F3/16A23L33/135C12R1/23C12R1/245C12R1/225C12R1/01C12R1/46C12R1/07C12R1/645
Inventor 沙元康
Owner 河南阿凡提商贸有限公司
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