CN109329699A - A kind of probiotic sea buckthorn puree jelly and preparation method thereof - Google Patents
A kind of probiotic sea buckthorn puree jelly and preparation method thereof Download PDFInfo
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- CN109329699A CN109329699A CN201811113629.1A CN201811113629A CN109329699A CN 109329699 A CN109329699 A CN 109329699A CN 201811113629 A CN201811113629 A CN 201811113629A CN 109329699 A CN109329699 A CN 109329699A
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- probiotics
- mud
- jelly
- seabuckthorn fruit
- parts
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- 239000006041 probiotic Substances 0.000 title claims abstract description 81
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 81
- 235000003145 Hippophae rhamnoides Nutrition 0.000 title claims abstract description 78
- 239000008274 jelly Substances 0.000 title claims abstract description 47
- 235000015110 jellies Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 230000000529 probiotic effect Effects 0.000 title abstract description 12
- 240000000950 Hippophae rhamnoides Species 0.000 title 1
- 241000229143 Hippophae Species 0.000 claims abstract description 78
- 241000894006 Bacteria Species 0.000 claims abstract description 44
- 239000001814 pectin Substances 0.000 claims abstract description 17
- 229920001277 pectin Polymers 0.000 claims abstract description 17
- 235000010987 pectin Nutrition 0.000 claims abstract description 17
- 239000000499 gel Substances 0.000 claims abstract description 11
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- 239000000843 powder Substances 0.000 claims description 16
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- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 12
- 229940029339 inulin Drugs 0.000 claims description 12
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- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 7
- 239000001110 calcium chloride Substances 0.000 claims description 7
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
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- 240000001046 Lactobacillus acidophilus Species 0.000 description 13
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 12
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- 229940039695 lactobacillus acidophilus Drugs 0.000 description 12
- 229930003944 flavone Natural products 0.000 description 10
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 7
- 150000002213 flavones Chemical class 0.000 description 7
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- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 7
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- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 3
- 241000186016 Bifidobacterium bifidum Species 0.000 description 3
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/733—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明公开了一种益生菌沙棘果泥胶冻及其制备方法，属于益生菌领域。本发明将沙棘果泥胶冻作为益生菌的载体，利用沙棘果泥中的蛋白质、多糖等成分，同时结合胶类物质与双歧杆菌、乳酸杆菌等菌体混合，形成沙棘果泥益生菌胶冻，有效减少益生菌因常规干燥过程中的热、氧化、干燥所带来的损伤，达到益生菌长期保存的目的，同时起到抗氧化损伤的目的，有效防止菌种在储存过程中的活力损失，并且提高了益生菌的附加营养值，广泛适用于食品工业。The invention discloses a probiotic sea buckthorn pectin jelly and a preparation method thereof, belonging to the field of probiotics. In the present invention, the sea buckthorn pectin jelly is used as the carrier of probiotics, and the protein, polysaccharide and other components in the sea buckthorn pectin are used, and the gelatinous substances are combined with bacteria such as bifidobacteria and lactobacilli to form the sea buckthorn pectin probiotic gel. Freeze, effectively reduce the damage of probiotics caused by heat, oxidation and drying in the conventional drying process, achieve the purpose of long-term preservation of probiotics, and at the same time play the purpose of anti-oxidative damage, effectively prevent the vitality of bacteria during storage. Loss, and increase the additional nutritional value of probiotics, widely used in the food industry.
Description
Technical field
The invention belongs to field of probiotic bacteria, and in particular to a kind of probiotics seabuckthorn fruit mud jelly and preparation method thereof.
Background technique
Probiotics is a kind of by improving enteric microorganism to the microorganism to host's generation beneficial effect.It can pass through
Intestinal microbial balance is participated in inhibit growth of pathogenic bacteria, avoids and drug resistance and two double infections that antibiotic generates is used for a long time
Dye, therefore, probiotic products are in recent years by the concern of people.
Currently, probiotics product is in convenient for sale, transport and storage currently, its conventional products is mostly with pulvis
Form is presented.
Such as a kind of patent of invention " full oat solid-state mixed fungus fermentation production probiotics viable bacteria of application number 201410123174.7
Pulvis and preparation method " discloses a kind of a variety of probiotics of utilization and delivers directly agent mixed culture solid state fermentation three probiotics of full oat acquisition
Viable bacteria pulvis and preparation method thereof, contains bifidobacterium lactis V9 in the three probiotics viable bacterias pulvis, lactobacillus plantarum P8 and
Lactobacillus casei Zhang is prepared by fermentation substrate of oat complete powder, is resistant to energy with excellent anti-gastrointestinal tract digestive juice
Power；Improve the ability of human enteric bacteria group structure；Adjust blood lipid metabolism；Improve the anti-pathogenic infection ability of enteron aisle；Effectively prevention
Alleviate the intestinal irritable syndromes such as diarrhea, constipation, abdominal pain, abdominal distension.
Patent of invention " a kind of probiotics cereal beverage and pulvis and its preparation side of application number " 201510284945.5 "
Method ", which is characterized in that the probiotics cereal beverage is the raw material composition of active constituent in every 1000ml water are as follows: cereal 8-
12%, amylase 40-50u/ml, protease 100-120u/ml, are inoculated at least one probiotics, and every kind of probiotics connects bacterium
Amount is 106-107CFU/ml is cleaned and crush after mixing cereal etc. according to a certain percentage, is sterilized after enzymatic hydrolysis, is sterilized
Access probiotics is fermented afterwards, and the product after fermentation is centrifuged, supernatant through sterile allotment, canned up to product, and
Probiotics powder agent, gained probiotics paddy can be made through compounding, vacuum freeze drying by being centrifuged the deposits such as obtained probiotics
Total viable count is up to 10 in object beverage8-109CFU/ml, total viable count is up to 10 in probiotics powder agent10-1011CFU/g。
However it is very important, it is directed to probiotics powder agent product, probiotics is during being fabricated to pulvis, often
Loss of activity can be caused to probiotics because of heat, oxidation, freezing, drying in conventional probiotics drying process.On the other hand,
In prolonged storage, the loss of probiotic active equally will cause.
It is dry not only to effectively reduce conventional probiotics with greater need for a kind of effective probiotics dosage form preparation method at present as a result,
Heat, oxidation, dry the problems such as damaging during dry, can be simultaneously reached the purpose of probiotics long-term preservation, simultaneously have
Effect prevents the vigor of probiotics from losing.
Summary of the invention
The purpose of the present invention is presently, there are aiming at the problem that, a kind of probiotics seabuckthorn fruit mud jelly and its preparation side are provided
Method, using seabuckthorn fruit mud jelly as the carrier of probiotics, using ingredients such as protein, polysaccharide in seabuckthorn fruit mud, in combination with
Gelatin substance is mixed with thallus such as Bifidobacterium, Bacillus acidi lacticis, formed the prebiotic bacterial jelly of seabuckthorn fruit mud, effectively reduce probiotics because
It is damaged brought by heat, oxidation, drying in usual drying processes, achievees the purpose that probiotics long-term preservation, while playing anti-
The purpose of oxidative damage effectively prevent the vigor loss of strain during storage, and improves the additional nutrient of probiotics
Value is suitable for food industry.
To achieve the goals above, the present invention is as follows using technical solution:
The purpose of the present invention is to provide a kind of probiotics seabuckthorn fruit mud jelly, using seabuckthorn fruit mud and edible glue as glue
Freeze matrix, probiotics seabuckthorn fruit mud jelly is prepared by adding probiotics.
Further, the probiotics seabuckthorn fruit mud jelly is made of the raw material of following parts by weight: seabuckthorn fruit mud 20-45
Part, prebiotic bacterium mud 1-3 parts, 0.4-1.2 parts of edible glue, 10-30 parts of prebiotics, 5-15 parts of sweetener, 15-45 parts of water.
Preferably, the viable count of the prebiotic bacterium mud is (2-9) × (108-1010)CFU/g。
Preferably, the probiotics is at least one of lactic acid bacteria or Bifidobacterium.
It is highly preferred that the lactic acid bacteria is lactobacillus acidophilus.
It is highly preferred that the Bifidobacterium is bifidobacterium lactis.
Preferably, the prebiotics are at least one of oligofructose or inulin.
Preferably, the edible glue is at least one of agar or pectin.
Preferably, the edible glue is pectin, cooperates addition calcium chloride, the addition of the calcium chloride simultaneously in addition pectin
Amount is 50-60mg/g pectin.
Preferably, the sweetener is at least one of sucrose or stevioside.
Another object of the present invention is to provide a kind of preparation methods of probiotics seabuckthorn fruit mud jelly, and specific steps are such as
Under:
(1) sea-buchthorn fresh fruit is cleaned, mashing, centrifugation obtain thick puree precipitating, then through 60-85MPa homogeneous, fruit is made
Mud, by puree after high-temperature sterilization, cooling is spare, obtains seabuckthorn fruit mud, the solid content of the seabuckthorn fruit mud: 20%-
45% (mass percent), pH are natural；
(2) probiotics is subjected to high density fermentation culture, obtains fermentation liquid, after centrifugation, obtain prebiotic bacterium mud, it is described
The viable count of fermentation liquid are as follows: 109-1011cfu/ml；
(3) edible glue, sweetener, prebiotics dry powder ratio in parts by weight are mixed, while soaks in water 0- in proportion
2h heats 10-120min at 55-98 DEG C, sufficiently dissolves, and crosses colloid mill 60-120 mesh, then through 105-145 DEG C, 1-25min
Heat sterilization is cooled to 35-65 DEG C, obtains jelly matrix；
(4) seabuckthorn fruit mud, prebiotic bacterium mud are mixed with jelly matrix, is stirred and evenly mixed, sterile filling；It is stood at 2-10 DEG C
Until forming gel.
Preferably, in the step (1), centrifugal speed is 6500-8000 × g.
Preferably, in the step (1), heat condition are as follows: 95-145 DEG C, heat 1-25min.
Preferably, in the step (1), seabuckthorn fruit mud is cooled to 20-45 DEG C after high-temperature sterilization.
In the step (1), for seabuckthorn fruit mud after high-temperature process, flavones content is not less than 7.2mg/g, more conducively thallus
Activity.
In the step (1), seabuckthorn fruit mud is after high-temperature process, flavones content 7.2-12.25mg/g.
Preferably, in the step (2), the fermented and cultured step of lactobacillus acidophilus and bifidobacterium lactis are as follows: made with MRS
For culture medium, 30-37 DEG C, stationary culture 12-24 hours, thalline were collected by centrifugation, and it is spare to obtain prebiotic bacterium mud.
Beneficial effect
1, preparation method of the invention effectively replaces the therapy in dry powder form of probiotics, is effectively substituted using jelly.Bifidobacterium,
The bacterium such as Bacillus acidi lactici powder usually will be through drying process, either freeze-drying or spray drying, and thallus is in drying and stores
It to be subjected to the processing of the adverse circumstances such as oxidation, dehydration, high temperature in journey, viable bacteria rate is caused to decline, thallus also needs to undergo rehydration when use
Activation process.In probiotic gel manufacturing process, thallus is after High Density Cultivation, and prebiotic bacterium mud is with half dry and wet shape of gel
State exists, and the reduction of viable count is less than 10 in process0.5CFU/g improves the viable bacteria rate of probiotics.Common thallus
In drying process, thallus viable count falls to 101CFU/g-102The viable count decline of CFU/g or more, high temperature drying are even super
Cross 103CFU/g。
2, the present invention utilizes the Hippophate flavone etc. being rich in seabuckthorn fruit mud using seabuckthorn fruit mud jelly as the carrier of probiotics
Polyphenols, Hippophate flavone have the effects that it is anti-oxidant, can to the probiotics such as Bifidobacterium, Bacillus acidi lactici process and store up
The protective effect of anti-oxidative damage is played during hiding.Simultaneously containing ingredients such as protein, polysaccharide in seabuckthorn fruit mud, in conjunction with glue class
Substance is mixed with thallus such as Bifidobacterium, Bacillus acidi lacticis, forms the prebiotic bacterial jelly of seabuckthorn fruit mud, and it is dried to reduce conventional probiotics
Heat, oxidation in journey, dry damage, achieve the purpose that probiotics long-term preservation, and realize probiotics and plant flavone
In conjunction with and product diversification, be suitable for food industry.Meanwhile the Flavonoid substances in the present invention are to Bifidobacterium, lactic acid bacteria
With significant growth-promoting effect, the performance of its microbial inoculum performance can be significantly improved.
Seabuckthorn fruit mud jelly prepared by the present invention can save 6-9 months or more under normal temperature conditions.
The Bifidobacterium such as the animal bifidobacteria viable count in seabuckthorn fruit mud jelly process are descend below
101CFU/g, viable count descends below 10 in 3 months storages0.5CFU/g.Bacillus acidi lactici such as lactobacillus acidophilus is adding
Work descends below 10 at viable count during seabuckthorn fruit mud jelly0.5CFU/g is reduced under viable count in 3 months storages
In 100.5CFU/g。
3. the health benefit of probiotics is paid more and more attention, common active probiotic product include probiotics milk beverage,
Newborn base probiotic tablet, newborn base probiotic powder, probiotic yogurt etc..The preparation of probiotics seabuckthorn fruit mud jelly is on the one hand by flavones
Combine the physiological action for playing and cooperateing with probiotics, lactic acid bacteria can be metabolized Flavonoid substances on the one hand for performance, be formed
More there is the metabolite such as equol of physiological activity；Another aspect flavones can promote the growth of lactic acid bacteria as prebiotics；The
Three, probiotics combines the food to form pure fruit-like flavour with sea-buckthorn, produces the new flavor of new support of active probiotic dosage form.
Specific embodiment
The preparation of 1 seabuckthorn fruit mud lactobacillus acidophilus jelly of embodiment
This example is by taking lactobacillus acidophilus as an example, to illustrate the preparation method of inventive gel
Raw material is weighed according to following parts by weight: 30 parts of seabuckthorn fruit mud, 1 part of prebiotic bacterium mud, 0.9 part of agar, 10 parts of sucrose,
10 parts of oligofructose, 10 parts of inulin, 1 part of stevioside.
(1) again through homogeneous puree is made, puree is through 105 in the thick puree for obtaining sea-buckthorn cleaning, mashing, degreasing, centrifugation
DEG C, after 5min heat treatment, 45 DEG C are cooled to, seabuckthorn fruit mud is obtained, it is spare；Seabuckthorn fruit mud solid content is that 25%, pH is
2.5, flavones content 12.25mg/g.
(2) strain: lactobacillus acidophilus CGMCC 1084 (China Committee for Culture Collection of Microorganisms) is cultivated with MRS
37 DEG C of base are cultivated 24 hours, and thalline were collected by centrifugation, and it is spare to obtain prebiotic bacterium mud；Prebiotic bacterium mud viable count is 5.3 × 1010cfu/g。
(3) agar, sucrose, oligofructose, inulin, stevioside weigh in proportion, and mixing is dissolved in 45 parts and is heated to 80 DEG C and stirs
Abundant dissolution is mixed, 80 meshes are crossed, solution sterilizes through 121 DEG C of 15min, is cooled to 40 DEG C, obtains jelly matrix, by itself and fructus hippophae
Mud and prebiotic bacterium mud mix in proportion, aseptic packaging；It is stood at 4 DEG C until forming gel.
(4) gained seabuckthorn fruit mud lactobacillus acidophilus jelly sweet and sour taste, viable count decline 10 in process0.2CFU/g,
The viable count decline 10 in 3 months storages0.2CFU/g.Obtained seabuckthorn fruit mud lactobacillus acidophilus jelly stores 9 at 4 DEG C
A month, viable count remained to reach 108CFU/g or more.
The preparation of 2 seabuckthorn fruit mud bifidobacterium lactis jelly of embodiment
This example is by taking bifidobacterium lactis as an example, to illustrate the preparation method of inventive gel
Raw material is weighed according to following parts by weight: 40 parts of seabuckthorn fruit mud, 1 part of prebiotic bacterium mud, 0.5 part of pectin, calcium chloride
0.5 part of 55mg/g pectin, agar, 5 parts of sucrose, 15 parts of oligofructose, 15 parts of inulin, 2 parts of stevioside.
Wherein, pectin is low-ester pectin.
(1) again through homogeneous puree is made, puree is through 95 DEG C of 5min in the thick puree that the cleaning of A liquid sea-buckthorn, mashing, centrifugation obtain
After heat treatment, 40 DEG C are cooled to, obtains seabuckthorn fruit mud, it is spare；It is characterized in that seabuckthorn fruit mud solid content is 30%, pH
It is 2.8, flavones content 8.18mg/g.
(2) strain: bifidobacterium lactis is cultivated 24 hours with 37 DEG C of MRS culture medium, thalline were collected by centrifugation, obtains probiotics
Mud is spare；Prebiotic bacterium mud viable count is 8.7 × 1010CFU/g。
(3) pectin, calcium chloride, agar, sucrose, oligofructose, inulin, stevioside are weighed in proportion, dry powder blend is molten
It is heated to 90 DEG C of stirrings sufficiently dissolution in 35 parts, crosses colloid mill, crosses 80 meshes, solution sterilizes through 121 DEG C of 15min, is cooled to 40
DEG C, jelly matrix is obtained, it is mixed in proportion with seabuckthorn fruit mud and prebiotic bacterium mud, aseptic packaging；It is stood at 4 DEG C
Until forming gel.
(4) gained seabuckthorn fruit mud Bifidobacterium jelly sweet and sour taste, viable count decline 10 in process0.3CFU/g, 3
Viable count decline 10 in a month storage0.3CFU/g.Obtained seabuckthorn fruit mud Bacillus bifidus jelly stores 6 at 4 DEG C
Month, viable count remains to reach 108Cfu/g or more.
The preparation of 3 seabuckthorn fruit mud mixed lactic bacterial jelly of embodiment
This example is by taking mixing lactic acid bacteria bacterium as an example, to illustrate the preparation method of inventive gel
Raw material is weighed according to following parts by weight: 45 parts of seabuckthorn fruit mud, 2 parts of prebiotic bacterium mud, 0.8 part of agar, 10 parts of sucrose,
15 parts of oligofructose, 5 parts of inulin.
(1) again through homogeneous puree is made, puree is through 100 DEG C of 5min in the thick puree that the cleaning of A liquid sea-buckthorn, mashing, centrifugation obtain
After heat treatment, 40 DEG C are cooled to, obtains seabuckthorn fruit mud, it is spare；It is characterized in that seabuckthorn fruit mud solid content is 35%, pH
It is 2.9, flavones content 9.3mg/g.
(2) strain: lactobacillus acidophilus and bifidobacterium lactis are cultivated 24 hours with 37 DEG C of MRS culture medium respectively, centrifugation is received
Collect thallus, it is spare to obtain prebiotic bacterium mud；1 part of lactobacillus acidophilus bacterium mud and 1 part of bifidobacterium lactis bacterium mud are mixed, probiotics
Mud viable count is 9 × 1010CFU/g。
(3) agar sucrose, oligofructose, inulin are weighed, dry powder blend in proportion, is dissolved in 40 parts and is heated to 90 DEG C of stirrings
Colloid mill is crossed in sufficiently dissolution, crosses 80 meshes, and solution sterilizes through 121 DEG C of 15min, is cooled to 40 DEG C, obtains jelly matrix, by it
It is uniformly mixed with seabuckthorn fruit mud and 2 parts of prebiotic bacterium muds, aseptic packaging；It is stood at 4 DEG C until forming gel.
Gained seabuckthorn fruit mud Bifidobacterium jelly sweet and sour taste, viable count decline 10 in process0.2CFU/g, at 3
Viable count decline 10 in the storage of the moon0.3CFU/g.Obtained seabuckthorn fruit mud Bacillus bifidus jelly is stored 6 months at 4 DEG C,
Viable count remains to reach 108Cfu/g or more.
The preparation of 4 seabuckthorn fruit mud lactobacillus acidophilus powder of embodiment
The lactobacillus acidophilus of seabuckthorn fruit mud and step (2) the method preparation prepared using (1) method the step of embodiment 1
Prebiotic bacterium mud is mixed according to 30 parts of seabuckthorn fruit mud, 1 part of prebiotic bacterium mud, is dried, is made using vacuum freeze drier
Pulvis；The agar of 1 step of embodiment (3), oligofructose, inulin, sucrose, stevioside, inulin are mixed according to equal proportion and carried out
(water is not added) in dry powder blend, carry out hot air sterilization after, with above-mentioned pulvis carry out it is sterile mix, be vacuum-packed.It is living in process
Bacterium number decline 100.8CFU/g, viable count continues decline 10 in 3 months storages0.4CFU/g。
And viable count decline 10 in seabuckthorn fruit mud lactobacillus acidophilus jelly process is prepared in embodiment 10.2CFU/g,
4 DEG C are stored 6 months, viable count decline 100.2CFU/g。
The preparation of 5 seabuckthorn fruit mud bifidobacterium lactis powder of embodiment
The newborn bifid cream of seabuckthorn fruit mud liquid and step (2) the method preparation prepared using (1) method the step of embodiment 2
The prebiotic bacterium mud of bacillus is mixed according to 40 parts of seabuckthorn fruit mud, 1 part of prebiotic bacterium mud, mixture is spray-dried, powder is made
Agent.By in 2 step of embodiment (3) agar, it is low set pectin, calcium chloride, oligofructose, inulin, sucrose, stevioside, inulin by
Mixing carries out dry powder blend (water is not added) in proportion for photograph, and after hot air sterilization, and above-mentioned pulvis is sterile mixes vacuum packaging.
Viable count decline 10 in process1.7CFU/g, viable count continues decline 10 during 3 months room storages0.4CFU/g。
Viable count decline 10 in seabuckthorn fruit mud cream Bacillus bifidus jelly process0.3CFU/g is stored 6 months at 4 DEG C,
Viable count decline 100.3CFU/g。
Claims (10)
1. a kind of probiotics seabuckthorn fruit mud jelly, it is characterised in that: be made of the raw material of following parts by weight: seabuckthorn fruit mud 20-
45 parts, it is bacterium mud 1-3 parts prebiotic, 0.4-1.2 parts of edible glue, 10-30 parts of prebiotics, 5-15 parts of sweetener, 15-45 parts of water.
2. a kind of probiotics seabuckthorn fruit mud jelly as described in claim 1, it is characterised in that: the viable count of the prebiotic bacterium mud
For (2-9) × (108-1010)CFU/g。
3. a kind of probiotics seabuckthorn fruit mud jelly as described in claim 1, it is characterised in that: the probiotics is acidophilus cream bar
At least one of bacterium and bifidobacterium lactis.
4. a kind of probiotics seabuckthorn fruit mud jelly as described in claim 1, it is characterised in that: the prebiotics are oligofructose
At least one of with inulin.
5. a kind of probiotics seabuckthorn fruit mud jelly as described in claim 1, it is characterised in that: the edible glue is agar or fruit
At least one of glue.
6. a kind of probiotics seabuckthorn fruit mud jelly as claimed in claim 1 or 5, it is characterised in that: the edible glue is pectin,
Cooperate addition calcium chloride simultaneously in addition pectin, the additive amount of the calcium chloride is 50-60mg/g pectin.
7. a kind of probiotics seabuckthorn fruit mud jelly as described in claim 1, it is characterised in that: the sweetener is sucrose or sweet tea
At least one of synanthrin.
8. a kind of any preparation method of probiotics seabuckthorn fruit mud jelly of claim 1-7, it is characterised in that: specific steps
It is as follows:
(1) sea-buchthorn fresh fruit is cleaned, mashing, centrifugation obtain thick puree precipitating, then through 60-85MPa homogeneous, puree is made, will
For seabuckthorn fruit mud after high-temperature sterilization, cooling is spare, obtains seabuckthorn fruit mud, the solid content of the seabuckthorn fruit mud: 20%-
45%, pH are natural；
(2) probiotics is subjected to high density fermentation culture, obtains fermentation liquid, after centrifugation, obtain prebiotic bacterium mud, the fermentation
The viable count of liquid are as follows: 109-1011cfu/ml；
(3) edible glue, sweetener, prebiotics dry powder ratio in parts by weight are mixed, while soaks in water 0-2h in proportion, in
10-120min is heated at 55-98 DEG C, is sufficiently dissolved, crosses colloid mill 60-120 mesh, then through 105-145 DEG C, 1-25min is heated
Sterilizing, is cooled to 35-65 DEG C, obtains jelly matrix；
(4) seabuckthorn fruit mud is added into jelly matrix to stir and evenly mix, after adding prebiotic bacterium mud stirring, sterile filling；In 2-10
It is stood at DEG C until forming gel.
9. a kind of preparation method of probiotics seabuckthorn fruit mud jelly as claimed in claim 8, it is characterised in that: the step
(1) in, the centrifugal speed is 6500-8000 × g；The heat treatment condition are as follows: 95-145 DEG C, heat 1-25min.
10. a kind of preparation method of probiotics seabuckthorn fruit mud jelly as claimed in claim 8, it is characterised in that: the step
(2) in, the fermented and cultured step of the probiotics are as follows: using MRS as culture medium, 30-37 DEG C culture 12-24 hours, centrifugation receive
Collect thallus, it is spare to obtain prebiotic bacterium mud.
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