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CN113462617B - Whole plant matrix probiotics starter, preparation method and application thereof - Google Patents

Whole plant matrix probiotics starter, preparation method and application thereof Download PDF

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CN113462617B
CN113462617B CN202110961998.1A CN202110961998A CN113462617B CN 113462617 B CN113462617 B CN 113462617B CN 202110961998 A CN202110961998 A CN 202110961998A CN 113462617 B CN113462617 B CN 113462617B
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probiotic
parts
probiotics
starter
lactobacillus
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CN113462617A (en
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梁金钟
肖雯娟
林枫翔
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Harbin Meihua Biotechnology Co ltd
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Harbin Meihua Biotechnology Co ltd
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    • 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
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Abstract

The invention discloses a whole plant matrix probiotic starter, a preparation method and application thereof. The whole plant matrix probiotic starter is prepared by mixed fermentation of a probiotic culture medium and probiotics, wherein the probiotic culture medium comprises the following components in parts by weight: 10-1000 parts of pumpkin, 10-1000 parts of carrot, 10-1000 parts of cabbage, 10-1000 parts of sweet potato, 5-100 parts of denucleated red date and 100-1000 parts of purified water; the probiotics are at least one of lactobacillus plantarum, lactobacillus casei, lactobacillus rhamnosus and lactobacillus acidophilus. The density of the probiotics thallus in the fermentation liquor prepared by the invention reaches 10 11 CFU/mL, the production cost is reduced while the activity of probiotics is ensured to the greatest extent, and the prepared whole plant matrix probiotics starter is good in stability and suitable for large-scale production.

Description

Whole plant matrix probiotics starter, preparation method and application thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a whole plant matrix probiotic starter, a preparation method and application thereof.
Background
Probiotics are active microorganisms which can improve the balance of intestinal flora and bring beneficial effects to the physical health and physiological functions of eaters, and can enhance the immunoregulatory effect of intestinal immune systems. Metabolites produced in the fermentation process of probiotics comprise organic acid, short-chain fatty acid and other substances, and the substances can promote the absorption of nutrient components by the intestinal tracts of a host, so that the regulation effect on the physiological process of the host is realized; in addition, the research discovers that probiotics have great promotion effects on relieving lactose intolerance of human organisms and improving human body immunity regulation capability. At present, functional foods bearing probiotics are mainly dairy products, but are not suitable for people suffering from lactose intolerance or lactase deficiency because of short storage period, so that various novel probiotic products are promoted, and as fruits and vegetables contain various bioactive compounds such as vitamins, polyphenols, alkaloids, flavones, terpenoids and the like, oxidation resistance of phenols, flavones and the like in fruits and vegetables can be enhanced by adopting probiotic fermentation, so that the functional foods are functional foods with both fruit and vegetable nutrition components and unique health care functions of probiotics, and probiotic fermentation products and fermentation drinks produced by whole plant bases are developed, so that the functional foods have important economic value and innovation significance.
At present, probiotics applied to food mainly include lactobacillus (lactobacillus plantarum, lactobacillus casei, lactobacillus rhamnosus, lactobacillus acidophilus, etc.) and bifidobacterium (bifidobacterium animalis, bifidobacterium bifidum, bifidobacterium longum, etc.). For example, CN110679809a discloses a tomato fermented probiotic solid beverage, which is prepared by mixing and fermenting tomato pulp, passion fruit, maltodextrin and a composite probiotic starter, wherein the composite probiotic starter is prepared by mixing lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and lactobacillus rhamnosus. CN112760244A discloses a fruit and vegetable freeze-dried powder for alleviating hangover, which is prepared from carrot, tomato, cabbage and soybean milk as raw materials, wherein the number of viable bacteria reaches 10 7 -10 9 CFU/g of lactobacillus reuteri, lactobacillus plantarum, lactobacillus bulgaricus, lactobacillus casei, lactobacillus helveticus, lactobacillus rhamnosus and streptococcus thermophilus are mixed and blended in proportion.
Said invention uses vegetables and fruits as nutrient medium to culture probiotics, does not add any other chemicals and additives, and meets the requirements for pursuing natural health of current people, but the number of probiotics in the fermented product prepared by using them is not high, and its storage stability is poor.
Therefore, it is needed to provide a whole plant matrix probiotic starter with good stability and high biological activity, a preparation method and application thereof.
Disclosure of Invention
In order to solve the technical problems, the invention provides a whole plant matrix probiotic starter, a preparation method and application thereof, wherein the aim of high-density culture of probiotic bacteria is achieved by compounding plant components such as pumpkin, carrot, cabbage, sweet potato and stoned red date and the like and optimizing the mode of bacterial and culture medium components, and the density of the obtained bacteria reaches 10 11 CFU/mL. Meanwhile, beta-cyclodextrin is added into the fermentation broth in the preparation process, and meanwhile, porous starch, soybean polysaccharide and inulin with specific mass ratio are used as protective agents, so that the activity of probiotics is ensured to the greatest extent, the freeze drying time is shortened, and the production cost is reduced.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
a probiotic starter culture with whole plant matrix is prepared by mixing and fermenting probiotic culture medium and probiotic,
the probiotic culture medium comprises the following components in parts by weight: 10-1000 parts of pumpkin, 10-1000 parts of carrot, 10-1000 parts of cabbage, 10-1000 parts of sweet potato, 5-100 parts of denucleated red date and 100-1000 parts of purified water.
Preferably, the probiotics are at least one of lactobacillus plantarum, lactobacillus casei, lactobacillus rhamnosus and lactobacillus acidophilus.
Further preferably, the probiotics have a mass ratio of 3:1:2:1, lactobacillus casei, lactobacillus rhamnosus and lactobacillus acidophilus.
The invention also provides a preparation method of the whole plant matrix probiotic starter, which comprises the following steps:
(1) Cleaning pumpkin, carrot, cabbage, sweet potato and stoned red date according to the formula amount, chopping, adding pure water according to the formula amount, grinding into pulp, homogenizing, sterilizing and preparing a probiotic culture medium;
(2) Cooling the probiotic culture medium obtained in the step (1) to 30-37 ℃, inoculating probiotics, standing and fermenting for 6-24 hours to obtain fermentation liquor, and centrifuging or filtering to obtain probiotic active bacterial sludge;
(3) And (3) adding a protective agent into the probiotic active bacterial sludge obtained in the step (2), uniformly mixing, and performing freeze-drying or low-temperature powder spraying to obtain the whole plant-based probiotic starter freeze-dried powder.
Preferably, before the centrifugation or filtration in step (2), further comprising adding beta-cyclodextrin to the fermentation broth; further preferably, the beta-cyclodextrin is added in an amount of 0.2 to 0.5% by mass of the fermentation broth.
Preferably, in the step (3), the mass ratio of the probiotic active bacterial mud to the protective agent is 1:0.8-1.2; further preferably 1:1.
preferably, the protective agent in step (3) comprises porous starch, soybean polysaccharide and inulin; further preferably, the mass ratio of the porous starch, the soybean polysaccharide and the inulin is 5-8:1-2:1.
the whole plant matrix probiotics starter can be directly eaten as probiotics powder, and can also be preserved at low temperature and sold as starter products.
The invention also provides application of the whole plant matrix probiotic starter in preparing fermented plants and/or plant fermented beverages.
Preferably, the plant comprises at least one of eggplant, tomato, sweet pepper, capsicum, lettuce, broccoli, chinese cabbage, rape, shepherd's purse, spinach, water spinach, celery, leek, ginger, green onion, garlic, agaric, oyster mushroom, lentil, hericium erinaceus, crowndaisy chrysanthemum, fennel, lettuce, asparagus, fern, white radish, green radish, bamboo shoot, cane shoot, kidney bean, pea, cowpea, kidney bean, soybean, red bean, mung bean, pumpkin, white gourd, cucumber, balsam pear, tender corn, potato, lotus root, yam, kelp, fern, wild cabbage, cedrela sinensis leaf, pear, hawthorn, apple, lilac flower, peony flower, osmanthus fragrans, gardenia, jasmine flower, paeonia lactiflora, china rose flower and camellia.
The invention also provides a fruit and vegetable juice probiotic fermented drink which is prepared by fermenting the whole plant matrix probiotic starter.
The invention also provides a fermented fruit and vegetable, which is prepared by fermenting the whole plant matrix probiotic starter.
The beneficial effects of the invention are as follows:
(1) According to the invention, the aim of high-density culture of the probiotic bacteria is achieved by compounding plant components such as pumpkin, carrot, cabbage, sweet potato, stoned red date and the like and optimizing the components of the strain and the culture medium, and the density of the obtained bacteria reaches 10 11 CFU/mL. Meanwhile, beta-cyclodextrin is added into the fermentation broth in the preparation process, and meanwhile, porous starch, soybean polysaccharide and inulin with specific mass ratio are used as protective agents, so that the activity of probiotics is ensured to the greatest extent, the freeze drying time is shortened, and the production cost is reduced.
(2) The whole plant matrix probiotics starter prepared by the invention is stored for 1 year at 4 ℃, the viable count is reduced by 15-21%, and the stability is good.
(3) The preparation method of the invention is simple, has low cost and is suitable for large-scale production.
Detailed Description
Other advantages and effects of the present invention will become apparent to those skilled in the art from the following disclosure, which describes the embodiments of the present invention with reference to specific examples. The invention may be practiced or carried out in other embodiments that depart from the specific details, and the details of the present description may be modified or varied from the spirit and scope of the present invention.
Before the embodiments of the invention are explained in further detail, it is to be understood that the invention is not limited in its scope to the particular embodiments described below; it is also to be understood that the terminology used in the examples of the invention is for the purpose of describing particular embodiments only, and is not intended to limit the scope of the invention.
Where numerical ranges are provided in the examples, it is understood that unless otherwise stated herein, both endpoints of each numerical range and any number between the two endpoints are significant both in the numerical range. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
The invention does not limit the sources of the adopted raw materials, and if no special description exists, the adopted raw materials are all common commercial products in the technical field. Wherein the lactobacillus plantarum is lactobacillus plantarum (Lactobacillus plantarum) Dfa-301, the lactobacillus casei is lactobacillus casei (Lactobacillus casei) La-106, the lactobacillus rhamnosus is lactobacillus rhamnosus (Lactobacillus rhamnosus) LC-STH-13, and the lactobacillus acidophilus is lactobacillus acidophilus (Lactobacillus acidlophilus) B-2103, which are all purchased from Harbin Meihua organism Co.
A probiotic starter culture with whole plant matrix is prepared by mixing and fermenting probiotic culture medium and probiotic,
the probiotic culture medium comprises the following components in parts by weight: 10-1000 parts of pumpkin, 10-1000 parts of carrot, 10-1000 parts of cabbage, 10-1000 parts of sweet potato, 5-100 parts of denucleated red date and 100-1000 parts of purified water.
Preferably, the probiotics are at least one of lactobacillus plantarum, lactobacillus casei, lactobacillus rhamnosus and lactobacillus acidophilus.
The invention also provides a preparation method of the whole plant matrix probiotic starter, which comprises the following steps:
(1) Cleaning pumpkin, carrot, cabbage, sweet potato and stoned red date according to the formula amount, chopping, adding pure water according to the formula amount, grinding into pulp, homogenizing, sterilizing and preparing a probiotic culture medium;
(2) Cooling the probiotic culture medium obtained in the step (1) to 30-37 ℃, inoculating probiotics, standing and fermenting for 6-24 hours to obtain fermentation liquor, and centrifuging or filtering to obtain probiotic active bacterial sludge;
before the centrifugation or filtration in the step (2), the method further comprises adding beta-cyclodextrin to the fermentation broth; further preferably, the addition amount of the beta-cyclodextrin is 0.2-0.5% of the mass of the fermentation broth;
(3) Adding a protective agent into the probiotic active bacterial sludge obtained in the step (2), uniformly mixing, and performing freeze-drying or low-temperature powder spraying to obtain the whole plant-based probiotic starter freeze-dried powder;
the mass ratio of the probiotic active bacterial mud to the protective agent is 1:0.8-1.2; further preferably 1:1, a step of;
the protective agent comprises porous starch, soybean polysaccharide and inulin; further preferably, the mass ratio of the porous starch, the soybean polysaccharide and the inulin is 5-8:1-2:1, a step of;
the freeze drying is carried out for 20-26h under the vacuum degree of 4Pa after pre-cooling for 2-4h at the temperature of minus 60 ℃.
Example 1 Whole plant substrate probiotic starter and method for preparing same
A probiotic starter culture with whole plant matrix is prepared by mixing and fermenting probiotic culture medium and probiotic,
the probiotic culture medium comprises the following components in parts by weight: 500 parts of pumpkin, 500 parts of carrot, 1000.0 parts of cabbage, 400 parts of sweet potato, 100 parts of stoned red date and 1000 parts of purified water;
the mass ratio of the composite probiotics is 3:1:2:1 (Lactobacillus plantarum), lactobacillus casei (Lactobacillus casei), lactobacillus rhamnosus (Lactobacillus rhamnosus) and Lactobacillus acidophilus (Lactobacillus acidlophilus).
The preparation method of the whole plant matrix probiotic starter comprises the following steps:
(1) Cleaning pumpkin, carrot, cabbage, sweet potato and stoned red date according to the formula amount, chopping, adding pure water according to the formula amount, pulping and homogenizing by using a tissue masher and a homogenizer, and sterilizing at 105 ℃ for 10min to prepare a probiotic culture medium;
(2) Cooling the probiotic culture medium obtained in the step (1) to 37 ℃, inoculating compound probiotics according to 2% of the mass of the probiotic culture medium, and standing for 18 hours to obtain a fermentation broth, wherein the number of the probiotics in the fermentation broth is 3.6X10 11 CFU/mL, adding beta-cyclodextrin accounting for 0.3% of the mass of the fermentation liquor into the fermentation liquor, and stirring uniformlyAfter uniform, centrifuging to obtain probiotic active bacterial mud;
(3) Adding a protective agent into the probiotic active bacterial sludge obtained in the step (2), uniformly mixing, pre-cooling for 3 hours at the temperature of minus 60 ℃, and freeze-drying for 21 hours under the vacuum degree of 4Pa to obtain the whole plant-based probiotic starter freeze-dried powder;
the mass ratio of the probiotic active bacterial mud to the protective agent is 1:1, a step of;
the protective agent comprises the following components in percentage by mass: 2:1, a soybean polysaccharide and inulin.
The viable count of probiotics in the obtained whole plant-based probiotic ferment freeze-dried powder is up to 7.2 multiplied by 10 11 CFU/g, stored at 4deg.C for 12 months, the viable count of probiotics is 6.1X10 11 CFU/g。
Example 2 Whole plant substrate probiotic starter and method for preparing same
A probiotic starter culture with whole plant matrix is prepared by mixing and fermenting probiotic culture medium and probiotic,
the probiotic culture medium comprises the following components in parts by weight: 10.0 parts of pumpkin, 10.0 parts of carrot, 10.0 parts of cabbage, 10.0 parts of sweet potato, 5.0 parts of stoned red date and 100 parts of purified water;
the mass ratio of the composite probiotics is 3:1:2:1 (Lactobacillus plantarum), lactobacillus casei (Lactobacillus casei), lactobacillus rhamnosus (Lactobacillus rhamnosus) and Lactobacillus acidophilus (Lactobacillus acidlophilus).
The preparation method of the whole plant matrix probiotic starter comprises the following steps:
(1) Cleaning pumpkin, carrot, cabbage, sweet potato and stoned red date according to the formula amount, chopping, adding pure water according to the formula amount, pulping and homogenizing by using a tissue masher and a homogenizer, and sterilizing at 105 ℃ for 10min to prepare a probiotic culture medium;
(2) Cooling the probiotic culture medium obtained in the step (1) to 37 ℃, inoculating compound probiotics according to 2% of the mass of the probiotic culture medium, and standing for 10 hours to obtain a fermentation broth, wherein the number of the probiotics in the fermentation broth is 2.5X10 11 Adding beta-cyclodextrin accounting for 0.5% of the mass of the fermentation broth into the fermentation broth by CFU/mL, uniformly stirring, and centrifuging to obtain probiotic active bacterial sludge;
(3) Adding a protective agent into the probiotic active bacterial sludge obtained in the step (2), uniformly mixing, pre-cooling for 2 hours at the temperature of minus 60 ℃, and freeze-drying for 26 hours under the vacuum degree of 4Pa to obtain the whole plant-based probiotic starter freeze-dried powder;
the mass ratio of the probiotic active bacterial mud to the protective agent is 1:0.8;
the protective agent is prepared from the following components in percentage by mass: 2:1, glycerol, soybean polysaccharide and inulin.
The viable count of probiotics in the obtained whole plant-based probiotic ferment freeze-dried powder is up to 5.0x10 11 CFU/g, stored at 4deg.C for 6 months, the viable count of probiotics is 4.0X10 11 CFU/g。
Example 3 Whole plant substrate probiotic starter and method for preparing same
A probiotic starter culture with whole plant matrix is prepared by mixing and fermenting probiotic culture medium and probiotic,
the probiotic culture medium comprises the following components in parts by weight: 1000.0 parts of pumpkin, 1000.0 parts of carrot, 1000.0 parts of cabbage, 1000.0 parts of sweet potato, 100.0 parts of stoned red date and 1000 parts of purified water;
the mass ratio of the composite probiotics is 3:1:2:1 (Lactobacillus plantarum), lactobacillus casei (Lactobacillus casei), lactobacillus rhamnosus (Lactobacillus rhamnosus) and Lactobacillus acidophilus (Lactobacillus acidlophilus).
The preparation method of the whole plant matrix probiotic starter comprises the following steps:
(1) Cleaning pumpkin, carrot, cabbage, sweet potato and stoned red date according to the formula amount, chopping, adding pure water according to the formula amount, pulping and homogenizing by using a tissue masher and a homogenizer, and sterilizing at 105 ℃ for 10min to prepare a probiotic culture medium;
(2) Cooling the probiotic culture medium obtained in the step (1) to 37 ℃ according to the probiotic culture medium2% of the mass is inoculated with composite probiotics, and the fermentation is carried out for 24 hours to obtain fermentation liquor, wherein the number of the probiotics in the fermentation liquor is 3.0x10 11 Adding beta-cyclodextrin accounting for 0.2% of the mass of the fermentation broth into the fermentation broth by CFU/mL, uniformly stirring, and centrifuging to obtain probiotic active bacterial sludge;
(3) Adding a protective agent into the probiotic active bacterial sludge obtained in the step (2), uniformly mixing, pre-cooling for 4 hours at the temperature of minus 60 ℃, and freeze-drying for 20 hours under the vacuum degree of 4Pa to obtain the whole plant-based probiotic starter freeze-dried powder;
the mass ratio of the probiotic active bacterial mud to the protective agent is 1:1.2;
the protective agent comprises the following components in percentage by mass: 1:1, a soybean polysaccharide and inulin.
The viable count of probiotics in the obtained whole plant-based probiotic ferment freeze-dried powder is up to 6.0x10 11 CFU/g, stored at 4deg.C for 6 months, the viable count of probiotics was 4.7X10 11 CFU/g。
Comparative example 1
The difference between this comparative example and example 1 is that: the probiotic culture medium comprises the following components in parts by weight: 800 parts of pumpkin, 200 parts of carrot, 1000.0 parts of cabbage, 100 parts of sweet potato, 400 parts of stoned red date and 1000 parts of purified water.
The mass ratio of the probiotics is 1:4:3:1, lactobacillus casei, lactobacillus rhamnosus and lactobacillus acidophilus.
As the mixture of the components in the culture medium with the conventional dosage and the probiotics with the conventional strain is changed, the viable count of the probiotics in the fermentation liquor is only 1.2 multiplied by 10 10 CFU/mL。
Comparative example 2
The difference between this comparative example and example 1 is that: the probiotic culture medium comprises the following components in parts by weight: 800 parts of pumpkin, 200 parts of carrot, 1000.0 parts of cabbage, 500 parts of tomato, 200 parts of potato and 1000 parts of purified water.
The probiotics are prepared from the following components in percentage by mass: 3:3:1, lactobacillus casei, lactobacillus rhamnosus and lactobacillus acidophilus.
As the components of the culture medium are changed and the conventional strains are adopted, the number of the probiotics in the fermentation liquor is only 4.6x10 10 CFU/mL。
Comparative example 3
This comparative example differs from example 1 in the preparation method, specifically: in the step (2), adding beta-cyclodextrin accounting for 0.8% of the mass of the fermentation liquor into the fermentation liquor; in the step (3), the mass ratio of the protective agent is 1:1:1, a soybean polysaccharide and inulin. As the dosage of the cyclodextrin and the ratio of the porous starch, the soybean polysaccharide and the bacterial powder in the protective agent are changed to be the conventional dosage, the viable count of probiotics in the whole plant-based probiotic starter freeze-dried powder prepared by the method is 3.6x10 11 CFU/g, stored at 4deg.C for 6 months, the viable count of probiotics is 1.5X10 10 CFU/g。
Comparative example 4
This comparative example differs from example 1 in the preparation method, specifically: in the step (2), adding beta-cyclodextrin accounting for 0.2% of the mass of the fermentation liquor into the fermentation liquor; in the step (3), the mass ratio of the protective agent is 1:1:1, glycerol and inulin. As the adopted protective agent is the conventional combination of porous starch, glycerol and inulin, the viable count of probiotics in the prepared whole plant-based probiotic starter freeze-dried powder is 3.6X10 11 CFU/g, stored at 4deg.C for 6 months, the viable count of probiotics is 1.0X10 10 CFU/g。
In conclusion, the invention achieves the aim of high-density culture of the probiotics by compounding plant components such as pumpkin, carrot, cabbage, sweet potato, stoned red date and the like and optimizing the components of the strain and the culture medium, and the obtained thallus density reaches 10 11 CFU/mL. Meanwhile, beta-cyclodextrin is added into the fermentation broth in the preparation process, and meanwhile, porous starch, soybean polysaccharide and inulin with specific mass ratio are used as protective agents, so that the activity of probiotics is ensured to the greatest extent, the freeze drying time is shortened, and the production cost is reduced.
The preparation method of the invention is simple, the cost is low, the prepared whole plant matrix probiotics starter is stored for 1 year at 4 ℃, the viable count is reduced by 15-21%, the stability is good, and the invention is suitable for large-scale production.
The whole plant matrix probiotics starter can be directly eaten as probiotics powder, and can also be preserved at low temperature and sold as starter products.
For a better understanding of the use of the whole plant matrix probiotic starter according to the invention as starter. The invention also provides application of the whole plant matrix probiotic starter in preparing fermented plants and/or plant fermented beverages.
Preferably, the plant comprises at least one of eggplant, tomato, sweet pepper, capsicum, lettuce, broccoli, chinese cabbage, rape, shepherd's purse, spinach, water spinach, celery, leek, ginger, green onion, garlic, agaric, oyster mushroom, lentil, hericium erinaceus, crowndaisy chrysanthemum, fennel, lettuce, asparagus, fern, white radish, green radish, bamboo shoot, cane shoot, kidney bean, pea, cowpea, kidney bean, soybean, red bean, mung bean, pumpkin, white gourd, cucumber, balsam pear, tender corn, potato, lotus root, yam, kelp, fern, wild cabbage, cedrela sinensis leaf, pear, hawthorn, apple, lilac flower, peony flower, osmanthus fragrans, gardenia, jasmine flower, paeonia lactiflora, china rose flower and camellia.
The invention also provides a fruit and vegetable juice probiotic fermented drink, which is prepared by the following method: taking 2000g of soybeans, 100g of small red beans, 100g of mung beans, 200.0g of celery, 200g of tomatoes, 100g of spinach, 100g of balsam pears, 20g of ginger, 300g of apples and 5g of dried peony flowers, cleaning, cutting, adding 3000mL of purified water, grinding into slurry by a plant processor, loading into a fermentation container, sterilizing at 105 ℃ for 10min, and cooling to room temperature; 60g of the whole plant matrix probiotic starter prepared in the embodiment 1 of the invention is taken and dissolved by 100ml of cool boiled water, poured into a fermentation container, sealed and kept stationary, and fermented for 3 days at 37 ℃.
The invention also provides a fermented fruit and vegetable, which is prepared by the following method: taking 20kg of Chinese cabbage, 10kg of cucumber, 10kg of cabbage, 5kg of green pepper, 2kg of long bean, 2kg of garlic and 1kg of green red pepper, cleaning, cutting into segments, adding 150g of salt, adding 500g of apple (stoned slice) and 5g of dried flos caryophylli, and filling into a fermentation container; taking 500g of the whole plant matrix probiotic starter prepared in the embodiment 1 of the invention, dissolving with 100ml of cool boiled water, pouring into a fermentation container, adding cool boiled water until the fermented product is submerged, sealing and standing, and fermenting at room temperature for 5 days.
In conclusion, the whole plant matrix probiotics starter can be directly eaten as probiotics, and can also be used for fermenting vegetables and fruits. The vegetables and fruits fermented by the starter can be directly eaten, or stewed and fried. The fermented vegetable juice beverage has unique flavor and excellent taste, and is a nutrition product for adjusting intestinal flora, preventing cardiovascular and cerebrovascular diseases, reducing weight and beautifying.

Claims (4)

1. A full plant matrix probiotic starter is prepared by mixed fermentation of a probiotic culture medium and probiotics,
the probiotic culture medium comprises the following components in parts by weight: 10-1000 parts of pumpkin, 10-1000 parts of carrot, 10-1000 parts of cabbage, 10-1000 parts of sweet potato, 5-100 parts of denucleated red date and 100-1000 parts of purified water;
the probiotics are prepared from the following components in percentage by mass: 1:2:1 Lactobacillus plantarum @Lactobacillus plantarum) Dfa-301, lactobacillus caseiLactobacillus casei) La-106, lactobacillus rhamnosus ]Lactobacillus rhamnosus) LC-STH-13 and Lactobacillus acidophilusLactobacillus acidlophilus）B-2103；
The preparation method of the whole plant matrix probiotic starter culture comprises the following steps:
(1) Cleaning pumpkin, carrot, cabbage, sweet potato and stoned red date according to the formula amount, chopping, adding pure water according to the formula amount, grinding into pulp, homogenizing, sterilizing and preparing a probiotic culture medium;
(2) Cooling the probiotic culture medium obtained in the step (1) to 30-37 ℃, inoculating probiotics, standing and fermenting for 6-24 hours to obtain fermentation liquor, and centrifuging or filtering to obtain probiotic active bacterial sludge;
(3) Adding a protective agent into the probiotic active bacterial sludge obtained in the step (2), uniformly mixing, and performing freeze-drying or low-temperature powder spraying to obtain the whole plant-based probiotic starter freeze-dried powder;
the step (2) of centrifugation or filtration is preceded by adding beta-cyclodextrin to the fermentation broth, wherein the addition amount of the beta-cyclodextrin is 0.2-0.5% of the mass of the fermentation broth;
the mass ratio of the probiotic active bacterial mud to the protective agent in the step (3) is 1:0.8-1.2;
the protective agent in the step (3) is porous starch, soybean polysaccharide and inulin, wherein the mass ratio of the porous starch to the soybean polysaccharide to the inulin is 5-8:1-2:1.
2. use of the whole plant matrix probiotic starter of claim 1 for fermenting plants and/or plant fermented beverages.
3. A fruit and vegetable juice probiotic fermented drink characterized by being fermented by the whole plant matrix probiotic starter according to claim 1.
4. A fermented fruit and vegetable characterized by being fermented by the whole plant matrix probiotic starter according to claim 1.
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