CN111357814A - Method for preparing high-calcium active lactobacillus beverage by fermenting broken rice and eggshell - Google Patents
Method for preparing high-calcium active lactobacillus beverage by fermenting broken rice and eggshell Download PDFInfo
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- CN111357814A CN111357814A CN201811592158.7A CN201811592158A CN111357814A CN 111357814 A CN111357814 A CN 111357814A CN 201811592158 A CN201811592158 A CN 201811592158A CN 111357814 A CN111357814 A CN 111357814A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
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- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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Abstract
The invention relates to a method for preparing high-calcium active lactobacillus beverage by fermenting broken rice and eggshell, which comprises the steps of 1, adding eggshell to perform lactobacillus fermentation, preparing calcium lactate, enabling the product to have the calcium supplementing effect, not needing to add external calcium supplementing components, reducing the cost, facilitating the lactobacillus fermentation by adding eggshell, avoiding overhigh acidity to inhibit the growth of lactobacillus, increasing the number of viable lactobacillus, 2, adding broken rice as a fermentation carbon source, enabling the number of fermented viable bacteria and the yield of calcium lactate to be higher, enabling the product to have rice nutrition and flavor, 3, preparing the beverage with rich nutrition and high number of viable lactobacillus reaching 1.0 × 109More than CFU/ml, significantly highIn the existing report, the high-value utilization of the by-products broken rice and eggshell is realized, the fermentation residue can also be used for animal feed, and the method is green, environment-friendly, low in cost and beneficial to popularization.
Description
Technical Field
The invention relates to a method for preparing a high-calcium active lactobacillus beverage by fermenting broken rice and eggshells, belonging to the fields of bioengineering technology and functional food.
Background
Brief introduction of lactic acid bacteria beverage:
the active lactobacillus beverage as a novel fermented milk beverage is rich in nutrition, has various health care functions of tonifying qi, invigorating spleen, improving human immunity and the like, and is high in digestibility, so that the active lactobacillus beverage is deeply loved by consumers. At present, the processing technology of the active lactobacillus beverage is not completely mature, the problems of serious post acidification, low active lactobacillus quantity, single fermentation nutrient source and the like of the product in shelf life influence the application and popularization of the lactobacillus beverage product.
The lactic acid bacteria beverage has the function of supplementing calcium lactate:
the current situation of insufficient calcium nutrition generally exists among consumers in China, particularly among children and the middle-aged and the elderly with poor gastrointestinal functions. The calcium element is added into the lactobacillus beverage, so that the supplement of the calcium element can be effectively improved, various health problems caused by the lack of the calcium element can be reduced, and the nutritive value of the lactobacillus beverage can be further improved. At present, the preparation method of calcium lactate generally comprises a chemical neutralization method and a microbial fermentation method, wherein the neutralization method is to add calcium hydroxide or calcium oxide into the finished lactic acid solution for neutralization reaction, and the finished product is prepared by processes of filtering, cooling crystallization, separation, drying and the like, so that the cost is high.
By utilizing the nutritive value of the eggshells and broken rice, the high-value utilization of waste resources can be realized:
300 ten thousand tons of eggshells are produced every year in China, most of the eggshells are discarded, and the problems of serious resource waste and environmental pollution are caused. The eggshell is rich in natural calcium, mainly contains calcium carbonate, and the content is about 85% -95%, which is a safe biological calcium, in recent years, researchers mainly aim to convert calcium carbonate in the eggshell into easily digestible and absorbable biological active calcium by means of biological fermentation, such as: calcium lactate, calcium citrate, calcium acetate, calcium propionate, and the like. The experiment research at home and abroad shows that the calcium lactate fermented by the eggshell is more effective in improving bone metabolism and preventing and treating osteoporosis than the calcium carbonate prepared by the traditional method.
The annual rice yield of China reaches 1.8-2.0 hundred million tons, which accounts for about 45% of the world yield, but the rice is limited to the existing rice milling technology, and 15% -20% of broken rice can be generated in the processing process. The broken rice contains about 75% of starch and about 8% of protein by mass, and compared with the whole rice, the broken rice contains more embryos which contain rich protein, fat, vitamins, mineral substances and other components, is rich in nutrition, and is a good resource with extremely rich value-added potential. The application of the broken rice in the production of the lactobacillus fermented beverage can improve the application output value of the broken rice and realize that the nutrition is easier to absorb.
The development of the functional lactobacillus beverage by jointly fermenting the eggshells and the broken rice is not reported.
Patent document No. CN104342340A discloses a method for preparing a brown rice fermented active lactobacillus beverage, wherein raw materials are mixed with wine medicine for fermentation in addition to brown rice; patent document No. CN104170957A discloses a fermented beverage of coix seed and a preparation method thereof, which is prepared by fermenting coix seed as a raw material with yeast and lactic acid bacteria. In the above patent documents, the raw materials are mixed with the wine medicine or yeast is added in the fermentation process, increasing the alcohol content in the fermented product, and thus it is not suitable for teenagers and the elderly to drink. The patent publication No. CN104000266A discloses a method for preparing a rice fermented beverage, which has a single fermentation substrate, and results in a product with low nutritional value and low protein content.
Patent document No. CN102726525B discloses a processing method of egg yoghurt, which comprises mixing egg liquid, whole milk powder or fresh milk, white sugar, pectin, modified starch and yolk powder in proportion, adding lactobacillus, and performing lactic acid fermentation to obtain egg yoghurt beverage. The patent document with publication number CN103898016B discloses a high-yield lactic acid bacteria and a method for preparing calcium lactate by fermenting eggshell, the invention discloses a high-yield lactic acid bacteria, the strain can ferment 10% of glucose substrate, lactic acid generated by fermentation can be neutralized by eggshell powder, the utilization rate of the eggshell can reach 77.98%, but the lactic acid fermentation strain is subjected to Ultraviolet (UV) mutagenesis, Nitrosoguanidine (NTG) mutagenesis, NTG and UV compound mutagenesis in sequence, belongs to engineering bacteria, and is not suitable for food industry. Patent publication No. CN101904350B discloses a fermented milk beverage with enhanced calcium content and a production method thereof, wherein the enhanced calcium in the product is derived from externally added calcium lactate, and the production cost is high.
Disclosure of Invention
The invention aims to provide a method for preparing a high-calcium active lactobacillus beverage by fermenting broken rice and eggshell, which utilizes one or more lactic acid bacteria to ferment the treated broken rice, egg liquid and milk into lactic acid, and then adds eggshell powder for co-fermentation to prepare the functional lactobacillus beverage with high calcium lactate content and high active lactobacillus.
In order to achieve the purpose, the invention adopts the technical scheme that: a method for preparing high-calcium active lactobacillus beverage by fermenting broken rice and eggshell comprises the following specific steps:
1. pretreatment of broken rice
Taking broken rice with a certain mass, cleaning, crushing and sieving, adding 5-20 times of deionized water, uniformly stirring, adjusting the pH to 6.0-6.2, and then placing at 95-97 ℃ for gelatinization for 10-25 min; when the temperature is reduced to 83-85 ℃, food-grade high-temperature amylase accounting for 0.1-0.3% of the mass of the broken rice is added, and liquefaction is carried out for 20-50 min until the broken rice slurry is taken to react with the iodine solution and does not turn blue any more; when the temperature is reduced to 58-60 ℃, adjusting the pH to 4.2-4.6, adding food-grade saccharifying enzyme accounting for 0.1-0.3% of the mass of broken rice, carrying out saccharification reaction for 60-90 min, and sterilizing at 115 ℃ for 15-30 min to obtain a broken rice culture medium for later use;
2. egg liquid and milk sterilization
Weighing egg liquid with the mass 1-6 times of that of broken rice, heating at 63-65 ℃ for 3-5 min, pasteurizing, cooling, and placing in a refrigerator at 4 ℃ for later use; weighing milk with the mass 1-6 times of that of broken rice, heating at 90-100 ℃ for 3-10 min, cooling, and placing at 4 ℃ for later use.
3. Lactic acid bacteria strain and strain activation
Inoculating one or more of the commonly used lactic acid bacteria into a YPD or MRS lactic acid bacteria culture medium, and activating at 30-60 ℃ to obtain a lactic acid bacteria seed solution for later use;
4. fermenting broken rice, egg liquid, milk and egg shell
Adding the broken rice culture medium obtained in the step 1 into a fermentation tank, then inoculating 5% -15% of the lactobacillus seed liquid obtained in the step 3, equally dividing the egg liquid and the milk in the step 2 into 3-8 parts, adding a first batch of egg liquid and milk when the reaction starts, then adding the egg liquid and the milk into the fermentation tank at equal intervals of every 2-5 h, adding the egg shell powder every 2-5 h during the fermentation process, maintaining the fermentation pH value at 5.5-7, and keeping the total fermentation time at 24-48 h;
5. filtering the fermentation liquor
And (3) placing the fermented fermentation liquor at 4 ℃ for refrigeration and after-ripening for 5-18 h, filtering the fermentation liquor, and adding a sweetening agent into the filtrate for seasoning to obtain the high-calcium active lactobacillus beverage. The residue obtained by filtering the fermentation liquor can be used as feed for livestock, poultry and aquatic animals after being dried and crushed.
Preferably, the particle size of the broken rice in the step 1 is 40-200 meshes.
Preferably, glucose in an amount of 1 to 4 times the mass of the broken rice may be added to the broken rice slurry saccharified in the step 1.
Preferably, the egg liquid in step 2 includes whole fresh egg liquid, egg white liquid, egg yolk liquid, and solution prepared from whole egg powder, egg white powder, egg yolk powder.
Preferably, the milk in the step 2 is fresh milk or milk powder according to the weight ratio of 1: 5-1: 8, restoring the blended milk.
Preferably, the lactobacillus in step 3 is lactobacillus acidophilus and lactobacillus plantarum, and the mass ratio is: 3-5: 0.1 to 2.
Preferably, the eggshell powder in the step 4 is 40-200 mesh eggshell powder obtained by beating and separating and collecting fresh eggs, cleaning, disinfecting, drying, crushing and sterilizing, and the shell membrane separation or non-separation can be performed.
Preferably, the sweetener in step 5 comprises one or more of sugar sweeteners such as sucrose, fructose and glucose, and non-sugar sweeteners such as sucralose and sodium cyclamate.
The invention relates to a method for preparing a high-calcium active lactobacillus beverage by fermenting broken rice and eggshell, which adopts lactobacillus to mix and ferment the broken rice, egg liquid, milk and eggshell powder to simultaneously prepare the egg beverage with high calcium lactate and high active lactobacillus content, and has the following beneficial effects:
01. the broken rice is added as a carbon source to carry out lactobacillus fermentation, the broken rice contains abundant starch and protein, the addition of the broken rice not only improves the nutritive value of the fermented beverage, but also can improve the yields of calcium lactate and fermented viable count, and realizes high-valued utilization of byproducts;
02. the milk and the egg liquid are added for co-fermentation, so that rich nutrition is provided for the growth and fermentation of lactic acid bacteria, the cholesterol in eggs can be reduced through fermentation, the protein is decomposed into small molecular polypeptide and amino acid, and the nutrition absorptivity of the product is improved; the process mode of adding the egg liquid and the milk in batches is adopted, so that the problems of substrate inhibition and rancidity of the egg liquid caused by overhigh substrate concentration or overlong fermentation time are avoided, and the fermentation efficiency is improved;
03. the existing calcium-containing lactobacillus beverage adopts a mode of externally adding a calcium source to enhance the calcium content, and the cost is higher. According to the invention, cheap eggshells are added in the fermentation process for co-fermentation, so that on one hand, high-content easily-absorbed calcium lactate is produced, the content of the calcium lactate product reaches more than 15g/L, and the calcium supplement performance is high; on the other hand, the lactobacillus fermentation is regulated, the over-high acidity is prevented, the production of the lactobacillus is inhibited, and the propagation and fermentation of the lactobacillus are promoted;
04. the lactobacillus beverage is rich in active lactobacillus and calcium lactate, and contains polyphenol produced by fermenting grains, eggs and milkProbiotic metabolites such as organic acid, amino acid and oligopeptide, good absorbability and high nutritive value, and the beverage has viable bacteria amount higher than 1.0 × 109CFU/ml. The number of viable bacteria is obviously higher than that of the lactic acid bacteria beverage reported in the prior art, the intestinal digestion and absorption are facilitated, and the immunity of the organism is enhanced;
05. the invention adopts cheap broken rice and waste egg shells for preparing the fermented lactic acid bacteria beverage for the first time, has low cost and realizes the purpose of changing resources into valuables. Meanwhile, the filtered fermentation residues contain rich lactobacillus fermentation micromolecule active products and active lactobacillus, and can be used as biological feed for livestock, poultry and aquatic products after being dried, so that the high-efficiency environment-friendly utilization of resources is realized.
Drawings
In order to more clearly illustrate the technical solution of the present invention, the drawings and the attached tables of the embodiments which are required to be used in the technical solution will be briefly described below.
FIG. 1 is a technical flow diagram of the present invention;
table 1 is a summary table of sensory evaluation, calcium lactate content and active lactic acid bacteria count of examples 1, 2, 3 and 4 and comparative examples 1 and 2.
Table 2 shows the results of weight gain and egg laying of adult layers fed with the fermented biological feed and the common feed in example 5.
Detailed Description
The present invention is further described in detail below with reference to specific examples so that those skilled in the art can better understand the present invention and can implement the present invention, but the embodiments of the present invention are not limited thereto.
Example 1:
referring to fig. 1, 10g of broken rice is cleaned, crushed, screened by a 100-mesh sieve, added with 100mL of deionized water for size mixing, stirred uniformly, adjusted to pH 6.0-6.2, heated to 96 ℃ while stirred, and gelatinized for 20 min; when the temperature is reduced to 85 ℃, 0.03g of food-grade high-temperature amylase is added for liquefaction reaction, the liquefaction is carried out for 40min, and the liquefaction is considered to be finished when the liquefied rice milk and the iodine solution do not react to be blue; then when the temperature of the liquefied rice milk is reduced to 58 ℃, the pH value of the broken rice milk is adjusted to 4.6, then 0.03g of food-grade saccharifying enzyme is added for saccharifying for 75min, and the saccharified wet base of the sugar residue is sterilized for 30min at the temperature of 115 ℃. After cooling, 10% lactic acid bacteria were inoculated in the crushed rice medium.
Taking 40g of pasteurized whole fresh egg liquid and 40g of skim milk, averagely dividing into 5 parts, adding 8g of whole fresh egg liquid and 8g of skim milk at the beginning of reaction, and then adding 8g of whole fresh egg liquid and 8g of skim milk into a reaction tank every 5 hours. Monitoring the pH value of the reaction, adding egg shell powder to neutralize lactic acid produced in the fermentation process, maintaining the fermentation pH value to be 5.5-6.5, simultaneously generating calcium lactate, wherein the fermentation time is 28h and the fermentation temperature is 50 ℃.
After fermentation, placing the fermentation liquor at 4 ℃ for refrigeration and after-ripening for 8h, filtering and separating filtrate and filter residue, measuring the number of lactobacillus bacteria and the content of calcium lactate in the filtrate, adding sucrose into the filtrate for seasoning, bottling to obtain the high-calcium lactobacillus viable bacteria beverage, and collecting and drying the filter residue to be used as biological feed.
Example 2:
referring to fig. 1, 5g of broken rice is cleaned, crushed, screened by a 100-mesh sieve, added with 100mL of deionized water for size mixing, stirred uniformly, adjusted to pH 6.0-6.2, heated to 96 ℃ while stirred, and gelatinized for 20 min; when the temperature is reduced to 85 ℃, 0.015g of food-grade high-temperature amylase is added for liquefaction reaction, the liquefaction is carried out for 40min, and the liquefaction is considered to be finished when the liquefied rice milk and the iodine solution do not react to be blue; and then when the temperature of the liquefied rice milk is reduced to 58 ℃, adjusting the pH of the broken rice milk to be 4.2-4.6, then adding 0.015g of food-grade saccharifying enzyme, saccharifying for 75min, then adding 5g of glucose, and sterilizing for 30min at 115 ℃. After cooling, 10% lactic acid bacteria were inoculated in the crushed rice medium.
Taking 40g of pasteurized whole fresh egg liquid and 40g of skim milk, dividing into 4 parts on average, adding 10g of whole fresh egg liquid and 10g of skim milk at the beginning of reaction, and then adding 10g of whole fresh egg liquid and 10g of skim milk into a reaction tank every 5 h. Monitoring the pH value of the reaction, adding egg shell powder every 5 hours to neutralize lactic acid produced in the fermentation process, maintaining the fermentation pH value to be 5.5-6.5, simultaneously generating calcium lactate, wherein the fermentation time is 32 hours and the fermentation temperature is 50 ℃.
After fermentation, placing the fermentation liquor at 4 ℃ for refrigeration and after-ripening for 18h, filtering and separating filtrate and filter residue, adding sucralose into the filtrate for seasoning, bottling to obtain the high-calcium lactobacillus viable bacteria beverage, measuring the number of lactobacillus bacteria and the content of calcium lactate in the filtrate, and collecting and drying the filter residue to be used as a biological feed.
Example 3:
referring to FIG. 1, the procedure was the same as in example 1 except that the ratio of the lactic acid bacteria seed solution was increased to 15%.
Example 4:
referring to FIG. 1, the procedure was the same as in example 2 except that the ratio of the lactic acid bacteria seed solution was reduced to 5%.
Comparative example 1:
the procedure of example 1 was followed using 10g of glucose as the fermentation substrate, inoculated with lactic acid bacteria for fermentation, and the subsequent operation.
Comparative example 2:
the procedure was as in example 1 except that the whole egg liquid and skim milk were added directly to the fermentor at one time.
The sensory evaluation of the filtrate, the number of lactic acid bacteria and the calcium lactate content are shown in Table 1,
table 1: summary table of sensory evaluation of filtrate, calcium lactate content and active lactobacillus count
As can be seen from the above examples and comparative examples, when the process group (examples 1, 2, 3, 4) added with broken rice in the fermentation substrate had a significantly higher calcium lactate content and viable lactic acid bacteria count than the group (comparative example 1) not added with broken rice; compared with the fermentation group (comparative example 2) in which the same amount of egg and milk is directly added, the fermentation mode adopts the process of adding the fermentation substrates of the eggs and the milk in batches (example 3), and the yield of calcium lactate and the number of the fermentation viable bacteria are obviously higher than those of the process group directly added. Therefore, the technology of the patent adopts broken rice as a fermentation substrate, and compared with the traditional preparation technology, the fermentation technology of adding milk and egg liquid in batches has obvious advantages.
By adopting the technical method, the prepared active lactobacillus with the content of 1.0 × 109More than CFU/ml, calcium lactate contentFunctional beverage containing high calcium and high content active lactobacillus above 15 g/L.
Example 5:
referring to fig. 1, the fermentation residues obtained by filtering the fermentation broth in the above examples 1, 2, 3 and 4 are dried to prepare biological feed for feeding adult healthy laying hens, and the specific operations are as follows:
the method comprises the steps of airing broken rice and eggshell fermentation residue, grinding the broken rice and eggshell fermentation residue into powder, selecting 100 adult healthy laying hens as an experimental group to feed broken rice eggshell powder fermentation feed, alternatively selecting 100 adult healthy laying hens as a control group to feed conventional feed, enabling the feeding time, feeding frequency and feeding amount of two groups of laying hens to be the same, and recording the average daily gain, laying rate and soft-shell laying rate of the two groups of laying hens in the same time. The results of the experiment are shown in table 2:
table 2 shows the results of weight gain and egg laying of adult layers fed with the broken rice egg shell powder fermented feed and the common feed
| Group of | Initial body weight/g | Average daily weight gain/g | Laying rate | Soft shell rate of egg production |
| Experimental group | 1432.30±1.18 | 30.21±0.56 | 95.60％ | 1.00％ |
| Control group | 1429.18±3.86 | 28.39±0.17 | 89.82％ | 4.70％ |
As can be seen from the table 2, after the fermented feed is fed to healthy laying hens in an experimental group for 30 days, the average daily gain and the laying rate of the laying hens are obviously higher than those of a control group fed with a conventional feed; and the egg laying soft shell rate of the laying hens fed with the broken rice and eggshell fermented feed is only 1%, and compared with the laying hens fed with the conventional feed, the egg laying soft shell rate is reduced by 78.72%. Therefore, the residual fermentation residues of the fermented lactobacillus beverage prepared by the technical method are good biological feed.
The foregoing is merely exemplary and illustrative of the present invention, and equivalents and modifications may be made by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (8)
1. A method for preparing a high-calcium active lactobacillus beverage by fermenting broken rice and eggshells is characterized by comprising the following steps of:
the method comprises the following specific steps:
(1) pretreatment of broken rice
Taking broken rice with a certain mass, cleaning, crushing and sieving, adding 5-20 times of deionized water, uniformly stirring, adjusting the pH to 6.0-6.2, and then placing at 95-97 ℃ for gelatinization for 10-25 min; when the temperature is reduced to 83-85 ℃, food-grade high-temperature amylase accounting for 0.1-0.3% of the mass of the broken rice is added, and liquefaction is carried out for 20-50 min until the broken rice slurry is taken to react with the iodine solution and does not turn blue any more; when the temperature is reduced to 58-60 ℃, adjusting the pH to 4.2-4.6, adding food-grade saccharifying enzyme accounting for 0.1-0.3% of the mass of broken rice, carrying out saccharification reaction for 60-90 min, and sterilizing at 115 ℃ for 15-30 min to obtain a broken rice culture medium for later use;
(2) sterilizing egg liquid and milk
Weighing egg liquid with the mass 1-6 times of that of broken rice, heating at 63-65 ℃ for 3-5 min, pasteurizing, cooling, and placing in a refrigerator at 4 ℃ for later use; weighing milk with the mass 1-6 times of that of broken rice, heating at 90-100 ℃ for 3-10 min, cooling, and placing at 4 ℃ for later use;
(3) lactic acid bacterium strain and activation of the strain
Inoculating food-grade lactobacillus into YPD or MRS lactobacillus culture medium, and activating at 37 deg.C to obtain lactobacillus seed solution;
(4) fermenting broken rice, egg liquid, milk and eggshell together;
adding the broken rice culture medium obtained in the step (1) into a fermentation tank, then inoculating the lactobacillus seed liquid obtained in the step (3) with the mass of 5% -15% of the broken rice culture medium, equally dividing the egg liquid and the milk in the step (2) into 3-8 parts by mass, adding the first batch of egg liquid and the milk when the reaction starts, then adding the egg liquid and the milk into the fermentation tank at intervals of 2-5 h, adding the egg shell powder every 2-5 h during the fermentation process, maintaining the fermentation pH value at 5.5-7, and fermenting for 24-48 h;
(5) filtering the fermentation liquor
Placing the fermented fermentation liquor at 4 ℃ for refrigeration and after-ripening for 5-18 h, filtering the fermentation liquor, and adding a sweetening agent into the filtrate for seasoning to obtain the high-calcium active lactobacillus beverage; the residue obtained by filtering the fermentation liquor can be used as biological feed for livestock, poultry and aquatic products after being dried and crushed.
2. The method for preparing a high-calcium active lactobacillus beverage by fermenting broken rice and eggshell according to claim 1, wherein the method comprises the following steps: the particle size of the broken rice in the step (1) is 40-200 meshes.
3. The method for preparing a high-calcium active lactobacillus beverage by fermenting broken rice and eggshell according to claim 1, wherein the method comprises the following steps: glucose with the mass 1-4 times that of broken rice can be added into the broken rice slurry saccharified in the step (1).
4. The method for preparing a high-calcium active lactobacillus beverage by fermenting broken rice and eggshell according to claim 1, wherein the method comprises the following steps: the egg liquid in the step (2) comprises whole fresh egg liquid, protein liquid, egg yolk liquid and solution prepared from whole egg powder, protein powder and egg yolk powder.
5. The method for preparing a high-calcium active lactobacillus beverage by fermenting broken rice and eggshell according to claim 1, wherein the method comprises the following steps: in the step (2), the milk is fresh milk or milk powder according to the ratio of 1: 5-1: 8, restoring the blended milk.
6. The method for preparing a high-calcium active lactobacillus beverage by fermenting broken rice and eggshell according to claim 1, wherein the method comprises the following steps: the lactobacillus in the step (3) is lactobacillus acidophilus and lactobacillus plantarum, and the mass ratio is as follows: 3-5: 0.1 to 2.
7. The method for preparing a high-calcium active lactobacillus beverage by fermenting broken rice and eggshell according to claim 1, wherein the method comprises the following steps: the eggshell powder in the step (4) is 40-200 meshes of eggshell powder obtained by beating and separating fresh eggs and cleaning, disinfecting, drying, crushing and sterilizing, and the eggshell powder can be subjected to shell membrane separation or not.
8. The method for preparing a high-calcium active lactobacillus beverage by fermenting broken rice and eggshell according to claim 1, wherein the method comprises the following steps: the sweetening agent in the step (5) comprises one or more of sugar sweetening agents such as sucrose, fructose and glucose and non-sugar sweetening agents such as sucralose and sodium cyclamate.
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