Probiotic fermented soymilk and preparation method thereof

The invention discloses probiotic fermented soymilk, which is prepared by mixing, inoculating and fermenting pure soya-bean milk, cowmilk, an emulsifying stabilizing agent, mixed probiotic powder and white granulated sugar, wherein 1,000 kilograms of probiotic fermented soymilk contains 2.0 to 3.0 kilograms of the emulsifying stabilizing agent, the 40 to 60 grams of the mixed probiotic powder, 40to 60 kilograms of the white granulated sugar ; and in 1,000 kilograms of probiotic fermented soymilk, a mixed mass ratio of the pure soya-bean milk to the cowmilk is 1:1-3:1. The invention also discloses a preparation method for the probiotic fermented soymilk, which comprises the following steps of: preparing soymilk by taking soybeans as raw materials, mixing the soymilk and milk to obtain a ferment base stock, and adding the mixed probiotic powder for fermenting to give the heal-care function for the fermented soymilk. The economic benefit of bean product industry is improved effectively while ...

Wrapping foam roll material

The utility model discloses a wrapping foam roll material. The wrapping foam roll material comprises a reel and a foam roll material wound on the reel, the foam coiled material comprises a carrier film and a plurality of wrapping foam sections, the multiple wrapping foam sections are arranged on the surface of the carrier film at intervals in the length direction and the width direction of the carrier film, and multiple rows and multiple columns of wrapping foam sections are formed. Compared with a sheet stacking form in the prior art, the wrapped foam roll material can be automatically assembled on electronic equipment, the cost is reduced, the efficiency is improved, and the wrapped foam roll material is more convenient to store and transport.

Preparation method of composite probiotic fruit and vegetable enzyme

The invention relates to the technical field of probiotics, in particular to a preparation method of a composite probiotic fruit and vegetable enzyme. The preparation method of the composite probiotic fruit and vegetable enzyme specially comprises the following preparation steps: cleaning fruit and vegetable raw materials, and dicing the cleaned fruit and vegetable raw materials; compounding the diced fruits and vegetables, pure water and fructo-oligosaccharide; pouring the compounded fruit and vegetable mixture into a fruit and vegetable tissue crusher to be stirred; loading the stirred fruit and vegetable mixture into an enzyme fermenting jar to be sterilized for some minutes; taking out the sterilized enzyme fermenting jar loaded with the fruit and vegetable mixture from a sterilizing pot; under sterile conditions, performing inoculation in the cooled enzyme fermenting jar, and performing uniform stirring with a bacteria-free stirring rod; placing the enzyme fermenting jar into an incubator ...

Method for producing ready-to-use leaven containing heat-resistant protective agents

The invention belongs to the technical field of microorganisms, and relates to a microbial fermentation preparation, in particular to solid ready-to-use leaven containing heat-resistant protective agents for dairy products. In order to solve the problem that the prior leaven is low in activity and short in shelf life, the invention provides a method for producing ready-to-use leaven containing heat-resistant protective agents. The method comprises strain culture, separation and freeze-drying purification, and adds protective agents between a freeze-drying purification process and the a separation process so as to minimize the death or inactivation of fermentation strains and prolong the shelf life of obtained leaven products from conventional 4 to 6 months to 12 months. In addition, the obtained leaven can still keep biological activity after 12 months of preservation so as to successfully ferment milk into yoghurt.

Assay kit of urine sample bacterial pathogen and detection method thereof

The invention relates to the field of clinic microorganism identification, providing a kit capable of quickly identifying urine sample bacterial pathogen and a method thereof. The kit comprises the V1 variable region of the amplification bacteria 16S RNA of two universal primers, one sequencing primer for measuring the sequence of a V1 positive section and a magnetic bead marked by Avidin. A sequencing result is compared with a database to judge species. The kit can sequence and differentiate bacteria in a urine sample once, and can be used for the clinical diagnosis of bacterial pathogen in urine. The kit can win precious saving time for clinical treatment, and has the advantages of low cost, convenient operation and strong specificity.

Probiotics-containing female hygienic product as well as preparation method and application thereof

The invention discloses a probiotics-containing female hygienic product, comprising a carrier; a probiotics composition is attached onto the carrier and comprises lactobacillus and an excipient, wherein the excipient is combined with polysaccharide or lipid substances; and the viable count of a unit product is 107-1012CFU. The invention further discloses a preparation method of the probiotics-containing female hygienic product. The active probiotics or variants thereof in the invention can adhere to a female vagina and breed in a fixed way, and the selected bacterial strains belong to single strain or combination of strains of lactobacillus casei, lactobacillus rhamnosus, lactobacillus gasseri, lactobacillus fermentium and bacteroides fragilis, and can be used for treating or preventing bacterial vaginosis, candidal vaginitis, HIV (Human Immunodeficiency Virus) infectious diseases, chlamydia infectious diseases, infectious diseases endangering a fetus of a pregnant woman, premature-birth ...

Heat-resistance microencapsulated probiotics and preparation method and use thereof

The invention discloses heat-resistance microencapsulated probiotics. In the microencapsulated probiotics, the grain size is between 20 and 400 mu m, the embedding rate is more than or equal to 90 percent, the number of active bacteria is 10<9> to 10<10>cfu/g, the dissolution in cold water is instant, and the number of active bacteria after the heat-resistance microencapsulated probiotics are placed at 80 to 90 DEG C for 3 minutes is reduced by 1 to 1.5 orders of magnitude. The invention also discloses a preparation method for the heat-resistance microencapsulated probiotics. The heat-resistance microencapsulated probiotic product provided by the invention has high stress resistance and stability; the production process provided by the invention is simple, low in product cost, is universally applicable to probiotics; and the embedding rate of the prepared microcapsules is high, and the microcapsules are suitable to be used as additives for foods, health-care products, medicines or feed.

Optimization design method and system for structure parameters of neutron source target of electron accelerator

The invention discloses an electron accelerator neutron source target structure parameter optimization design method and system. The method comprises the steps that parameters to be optimized are determined; and in the electron-neutron conversion target model, the to-be-optimized parameters are optimized by adopting a genetic algorithm by taking the to-be-optimized parameters as variables and taking the neutron yield maximization of the neutron source as an optimization target, so that the optimized structure parameters of the neutron source target of the electron accelerator are obtained, and the neutron yield of the neutron source can be effectively improved by the system and the method.

Core stuff of probiotic biscuit, sandwich biscuit and method for manufacturing same

The invention relates to food, in particular a core stuff of a probiotic biscuit, a sandwich biscuit and a method for manufacturing the same. The core stuff of the probiotic biscuit is characterized by containing 0.1 to 15 weight portions of probiotic bacteria. The invention also provides the core stuff containing the sandwich biscuit, the sandwich biscuit and the method for preparing the same. The provided sandwich biscuit is added with the probiotic bacteria that contribute to food digestion and absorption, proper improvement in the microecological environment of human intestinal tract, increase in the contents of the probiotic bacteria in human body, and improvement in the level of human health; and the method solves the effective viable bacteria-keeping problem of a probiotic biscuit product in a shelf life.

Probiotic bacterium food supplement, and preparation method and use thereof

The invention discloses a probiotic bacterium food supplement. The probiotic bacterium content in the supplement is 109 per kilogram (on the production date). The invention also discloses a method for preparing the supplement. The probiotic bacterium food supplement is probiotic bacterium powder or probiotic bacterium capsule grains. The probiotic bacterium powder or probiotic bacterium capsule grains prepared by the invention are uniformly mixed in the mixer and then are filled into capsules or formed into powder, or granulated into granules, or tabletted into tablets for use. The probiotic bacterium food supplement can be used for preparing immunity enhancing functional gents, digestion promoting functional agents and dysentery symptom relieving functional agents.

Domestic yoghurt fermented powder and method for preparing yoghurt by using yoghurt fermented powder

The invention discloses domestic yoghurt fermented powder which comprises the following raw materials in parts by weight: 12-100 parts of milk powder, 20-100 parts of cane sugar, 0.01-0.1 part of lactic acid bacterium powder. A method for preparing yoghurt by using the yoghurt fermented powder comprises the following steps: (1) heating pure fresh milk to be 35-45 DEG C, and subsequently uniformly mixing the yoghurt fermented powder and the pure fresh milk so as to obtain a mixture liquid, wherein the mass ratio of the yoghurt fermented powder to the pure fresh milk is 1:(0.5-5); (2) controlling the temperature to be 35-45 DEG C, and fermenting the mixture liquid obtained in the step (1) for 5-8 hours so as to accomplish the process of preparing the yoghurt by using the yoghurt fermented powder. The yoghurt fermented powder disclosed by the invention needs to be fermented after being dissolved by using pure fresh milk, and yoghurt of original favor or fruit favor can be prepared. The nutrition ...

Compound beverage containing probiotics and collagen and preparation method thereof

Direct vat set fermenting agent for producing fermented milk with cheese fragrance

The invention relates to the technical field of fermenting agent, and specifically relates to a direct vat set fermenting agent for producing fermented milk with a cheese fragrance. The composite direct vat set fermenting agent for producing fermented milk with a cheese fragrance is characterized by consisting of lactococcuslactissubsp. cremoris LLC-G42, lactococcuslatissubsp. lactis LLL-G25, lactococcusthermophilus ST-G30, cane sugar, and milk. Three direct vat set fermenting agents for producing fermented milk with a cheese fragrance are developed, namely a rich cheese fragrant solidifying type fermented milk fermenting agent, a smooth cheese fragrant solidifying type fermented milk fermenting agent, and a mild cheese fragrant solidifying type fermented milk fermenting agent. The cheese fragrant fermented milk products with good taste and abundant nutrients are suitable for industrial mass production, can also be produced in manual workshops or households, and have an important meaning ...

Compound beverage containing probiotics and collagen and preparation method thereof

The invention belongs to the technical field of foods and particularly relates to a compound beverage containing probiotics and collagen and a preparation method thereof. In order to solve the problem that the probiotics in the existing probiotics beverage is difficult to store for long period, the probiotics and the collagen are separately packaged in the invention and then combined to form the compound beverage containing probiotics and collagen. The compound beverage includes a solid part and a liquid part, wherein the solid part at least includes the probiotics, and the liquid part includes a fixed component and an unfixed component; the fixed component is the collagen; and the solid part also comprises an auxiliary carrier used for prolonging the survival time of probiotics. The technical proposal can prolong the survival time of probiotics by at least twice or more.