CN101019598A - Cold drink product capable of improving intestinal tract function - Google Patents
Cold drink product capable of improving intestinal tract function Download PDFInfo
- Publication number
- CN101019598A CN101019598A CNA2006101563678A CN200610156367A CN101019598A CN 101019598 A CN101019598 A CN 101019598A CN A2006101563678 A CNA2006101563678 A CN A2006101563678A CN 200610156367 A CN200610156367 A CN 200610156367A CN 101019598 A CN101019598 A CN 101019598A
- Authority
- CN
- China
- Prior art keywords
- lgg
- cold drink
- drink product
- intestinal canal
- ice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Dairy Products (AREA)
Abstract
The present invention relates to one kind of cold drink product capable of improving intestinal tract function. Live probiotics rhamnose lactobacillus can pass through stomach of human body and adhere to the surface of intestinal mucosa to inhibit harmful bacteria and enhance the resistance of intestinal tract. The cold drink product capable of improving intestinal tract function has added rhamnose lactobacillus, and can improve intestinal tract function, raise immunity, preventing decayed tooth and reduce hypersensitivity to food while maintaining the flavor of the cold drink unchanged.
Description
Technical field:
The present invention relates to a kind of prescription of frozen, be specifically related to a kind of cold drink product that improves function of intestinal canal.
Background technology:
(Lactobacillus rhamnosus GG LGG) can adhere to the intestinal mucosa surface to the probio Lactobacillus rhamnosus, suppresses the adhesion of harmful bacterium, LGG can live by the stomach of human body, thereby the arrival enteron aisle adheres to intestinal mucosa, strengthens natural resistivity.LGG can become human body normal intestinal microbes group's a part, promotes Bacillus acidi lactici useful in the enteron aisle and growth and the breeding of Bifidobacterium.LGG can suppress the formation of harmful substance in the large intestine, thereby plays a part positive to GI metabolism.Therefore in cold drink product, add the active bacterium of LGG, can improve the human body intestinal canal function.Add the LGG viable bacteria in the cold drink product and guarantee that its constant comparison of viable count in the shelf-life is difficult.The inventor is through research, invent a kind of cold drink product that adds probio, can not change the local flavor of cold drink behind the described cold drink product interpolation LGG, cold drink has possessed the functional of LGG simultaneously, can improve function of intestinal canal, but improve immunity of organisms and caries prevention and reduce food hypersenstivity.
Summary of the invention
The invention provides a kind of cold drink product that adds probio:
The cold drink product that the present invention improves function of intestinal canal contains the component of following weight ratio: cold drink product 1000-10000 weight portion, probio 0.01-10 weight portion.
Also contain useful source of students 0.01-10 weight portion in the described cold drink product.
Described probio is a Lactobacillus rhamnosus.
Lactobacillus rhamnosus of the present invention is bought the dimension Aktiebolaget Leo (SE) Box 941, S-251 09 Helsingborg, Sweden (VALIO) in Finland.
Described beneficial source of students is malto-oligosaccharide, oligoisomaltose, cyclodextrine, gentiobiose, sucrose compound sugar, galactolipin, soyabean oligosaccharides, fructose type compound sugar, coupling sugar, fructose oligosaccharides, panose, trehalose, cow's milk compound sugar, galactolipin compound sugar, wooden compound sugar.
Described cold drink product is ice cream, ice-cream stick or ice cream.
The preparation method of this product is: ice cream, ice-cream stick or ice cream are in ageing process; the first sterilized water with 2～4 ℃ of LGG freeze-dried powder that desire is added melts; then protective agent-beneficial source of students is added mixing; and under stirring movement, be thread and pour in the cold drink batching; stir; temperature and time by general making cold drink regulation is freezing, promptly gets and improves the cold drink that function of intestinal canal is rich in viable bacteria.
LGG (ATCC 53103) is a kind of Lactobacillus rhamnosus of patent, and early eighties is separated in the healthy human body by two U.S. professors and get, also is that one of maximum probio is studied in the whole world at present.The name of LGG bacterial classification is that first letter with lactobacillus (Lactobacillus) and two U.S. professor names (Gorbach and Goldin) is formed by connecting.A large amount of experiment in vitro, zoopery, human experimentation and epidemiological investigation have fully proved the security of LGG.Functional aspect, LGG has significant balance and improves gut flora, prevention and treatment diarrhoea, raising immunity of organisms, Polyglucan, combination and get rid of functions such as toxin, caries prevention.In addition, as a kind of probio, LGG also has special advantages: such as stomach juice-resistant, anti-bile, can grow surely in human body intestinal canal, final products (sour milk, milk etc.) in the shelf-life viable count keep constant etc.
The protective agent of LGG can be any beneficial source of students, such as: conventional additives such as compound sugar.
The benefit source of students is the oligosaccharides series products of the modern enzyme engineering technology Development and Production of utilization, and multiple compound sugar rationally is mixed with compound preparation.The benefit source of students is not is not digested and assimilated by human body after entering enteron aisle, and optionally promotes the propagation of Bifidobacterium and other beneficial bacteriums, improves microbiota in the human body alimentary canal, stablize colony balance, promote growing of beneficial bacterium, suppress the breeding of harmful bacterium, strengthen nospecific immunity.
The present invention improves the cold drink product that function of intestinal canal contains viable bacteria, can promote growth and the breeding of Bacillus acidi lactici useful in the enteron aisle and Bifidobacterium, suppress the formation of harmful substance in the large intestine, thereby GI metabolism is played positive role, have the effect that improves function of intestinal canal.
The specific embodiment
Embodiment 1
Common ice cream preparation: 50 kilograms in milk, 12 kilograms of sucrose, 8 kilograms of whole milk powders, 4 kilograms in cream, 3 kilograms of vegetable fat, 0.1 kilogram of monoglyceride, 0.05 kilogram of locust bean gum, citric acid join in 23 kg of water for 0.04 kilogram and stir, be cooled to 2～4 ℃ and carry out 4～48 hours aging, under-4～-6 ℃ of conditions, congeal promptly.
Contain the preparation of LGG viable bacteria ice cream:
1, with common ice cream the feed liquid after aging take by weighing 100 kilograms standby;
2, take by weighing 1 gram LGG freeze-dried powder, the sterilized water with 2～4 ℃ on superclean bench fully dissolves, and adds oligoisomaltose 5 gram mixings again, and fully dissolving;
3, above-mentioned LGG mixed liquor is joined under stirring condition common ice cream after aging in the feed liquid, continue to stir 10 minutes, under-4～-6 ℃ of conditions, congeal promptly then.
Embodiment 2
Common ice cream preparation: 50 kilograms in milk, 14 kilograms of sucrose, 7 kilograms of whole milk powders, 3 kilograms in cream, 3 kilograms of vegetable fat, 0.1 kilogram of monoglyceride, 0.05 kilogram of locust bean gum, citric acid join in 23 kg of water for 0.07 kilogram and stir, be cooled to 2～4 ℃ and carry out 4～48 hours aging, under-4～-6 ℃ of conditions, congeal promptly.
Contain the preparation of LGG viable bacteria ice cream:
1, the feed liquid of common ice cream after aging take by weighing 100 kilograms standby;
2, take by weighing 10 gram LGG freeze-dried powders, the sterilized water with 2～4 ℃ on superclean bench fully dissolves, and adds inulin 5 gram mixings again, and fully dissolving;
3, above-mentioned LGG mixed liquor is joined under stirring condition common ice cream after aging in the feed liquid, continue to stir 10 minutes, under-4～-6 ℃ of conditions, congeal promptly then.
Embodiment 3
Common ice cream preparation: 50 kilograms in milk, 12 kilograms of sucrose, 9 kilograms of whole milk powders, 2 kilograms of HFCSs, 3 kilograms in cream, 3 kilograms of vegetable fat, 0.1 kilogram of monoglyceride, 0.07 kilogram in melon glue, 0.07 kilogram of citric acid, lactic acid join in 65.66 kg of water for 0.1 kilogram and stir, be cooled to 2～4 ℃ and carry out 4～48 hours aging, under-4～-6 ℃ of conditions, congeal promptly.
Contain the preparation of LGG viable bacteria ice cream:
4, the feed liquid of common ice cream after aging take by weighing 100 kilograms standby;
5, take by weighing 0.1 gram LGG freeze-dried powder, the sterilized water with 2～4 ℃ on superclean bench fully dissolves, and adds fructose oligosaccharides 0.1 gram mixing again, and fully dissolving;
6, above-mentioned LGG mixed liquor is joined under stirring condition common ice cream after aging in the feed liquid, continue to stir 10 minutes, under-4～-6 ℃ of conditions, congeal promptly then.
Embodiment 4
Common ice-cream stick preparation: 18 kilograms of sucrose, 20 kilograms of inspissated juices, 0.1 kilogram of sodium carboxymethylcellulose, citric acid join in 61.7 kg of water for 0.2 kilogram and stir, be cooled to 2～4 ℃ and carry out 4～48 hours aging, under-4～-6 ℃ of conditions, congeal promptly.
Contain the preparation of LGG viable bacteria ice-cream stick:
1, the feed liquid of common ice-cream stick after aging take by weighing 100 kilograms standby;
2, take by weighing 100 gram LGG freeze-dried powders, the sterilized water with 2～4 ℃ on superclean bench fully dissolves, and adds cow's milk compound sugar 100 gram mixings again, and fully dissolving;
3, above-mentioned LGG mixed liquor is joined under stirring condition common ice-cream stick after aging in the feed liquid, continue to stir 10 minutes, under-4～-6 ℃ of conditions, congeal promptly then.
Embodiment 5
Common ice-cream stick preparation: 17 kilograms of sucrose, 5 kilograms of HFCSs, 25 kilograms of inspissated juices, 0.1 kilogram of sodium carboxymethylcellulose, citric acid join in 52.8 kg of water for 0.1 kilogram and stir, be cooled to 2～4 ℃ and carry out 4～48 hours aging, under-4～-6 ℃ of conditions, congeal promptly.
Contain the preparation of LGG viable bacteria ice-cream stick:
1, the feed liquid of common ice-cream stick after aging take by weighing 100 kilograms standby;
2, take by weighing 50 gram LGG freeze-dried powders, the sterilized water with 2～4 ℃ on superclean bench fully dissolves, and adds panose 50 gram mixings again, and fully dissolving;
3, above-mentioned LGG mixed liquor is joined under stirring condition common ice-cream stick after aging in the feed liquid, continue to stir 10 minutes, under-4～-6 ℃ of conditions, congeal promptly then.
Embodiment 6
Common ice-cream stick preparation: 15 kilograms of sucrose, 3 kilograms of HFCSs, 5 kilograms of full-grease milk powders, 25 kilograms of inspissated juices, 0.1 kilogram of sodium carboxymethylcellulose, 0.2 kilogram of molecule monoglyceride, citric acid join in 51.62 kg of water for 0.08 kilogram and stir, be cooled to 2～4 ℃ and carry out 4～48 hours aging, under-4～-6 ℃ of conditions, congeal promptly.
Contain the preparation of LGG viable bacteria ice-cream stick:
1, the feed liquid of common ice-cream stick after aging take by weighing 100 kilograms standby;
2, take by weighing 7 gram LGG freeze-dried powders, the sterilized water with 2～4 ℃ on superclean bench fully dissolves, and adds oligoisomaltose 5 gram mixings again, and fully dissolving;
3, above-mentioned LGG mixed liquor is joined under stirring condition common ice-cream stick after aging in the feed liquid, continue to stir 10 minutes, under-4～-6 ℃ of conditions, congeal promptly then.
Embodiment 7
The conventional ice cream preparation: 10 kilograms of sucrose, 3 kilograms of HFCSs, 17 kilograms of full-grease milk powders, 6 kilograms of vegetable fat, 0.1 kilogram of sodium carboxymethylcellulose, 0.2 kilogram of molecule monoglyceride, 0.03 kilogram of carragheen, 0.1 kilogram of citric acid, malic acid join in 63.47 kg of water for 0.1 kilogram and stir, be cooled to 2～4 ℃ and carry out 4～48 hours aging, under-4～-6 ℃ of conditions, congeal promptly.
Contain the ice-cream preparation of LGG viable bacteria:
1, the feed liquid of conventional ice cream after aging take by weighing 100 kilograms standby;
2, take by weighing 30 gram LGG freeze-dried powders, the sterilized water with 2～4 ℃ on superclean bench fully dissolves, and adds trehalose 35 gram mixings again, and fully dissolving;
3, above-mentioned LGG mixed liquor is joined under stirring condition conventional ice cream after aging in the feed liquid, continue to stir 10 minutes, under-4～-6 ℃ of conditions, congeal promptly then.
Embodiment 8
The conventional ice cream preparation: 12 kilograms of sucrose, 1 kilogram of HFCS, 2 kilograms of starch syrups, 15 kilograms of full-grease milk powders, 5 kilograms of vegetable fat, 0.2 kilogram of molecule monoglyceride, 0.05 kilogram in melon glue, 0.2 kilogram of lactic acid, malic acid join in 64.45 kg of water for 0.1 kilogram and stir, be cooled to 2～4 ℃ and carry out 4～48 hours aging, under-4～-6 ℃ of conditions, congeal promptly.
Contain the ice-cream preparation of LGG viable bacteria:
1, the feed liquid of conventional ice cream after aging take by weighing 100 kilograms standby;
2, take by weighing 10 gram LGG freeze-dried powders, the sterilized water with 2～4 ℃ on superclean bench fully dissolves, and adds gentiobiose 10 gram mixings again, and fully dissolving;
3, above-mentioned LGG mixed liquor is joined under stirring condition conventional ice cream after aging in the feed liquid, continue to stir 10 minutes, under-4～-6 ℃ of conditions, congeal promptly then.
Embodiment 9
The conventional ice cream preparation: 12 kilograms of sucrose, 3 kilograms of HFCSs, 15 kilograms of full-grease milk powders, 4 kilograms of vegetable fat, 2 kilograms in cream, 0.2 kilogram of molecule monoglyceride, 0.05 kilogram of locust bean gum, 0.2 kilogram of lactic acid, citric acid join in 63.45 kg of water for 0.1 kilogram and stir, be cooled to 2～4 ℃ and carry out 4～48 hours aging, under-4～-6 ℃ of conditions, congeal promptly.
Contain the ice-cream preparation of LGG viable bacteria:
1, the feed liquid of conventional ice cream after aging take by weighing 100 kilograms standby;
2, take by weighing 25 gram LGG freeze-dried powders, the sterilized water with 2～4 ℃ on superclean bench fully dissolves, and adds cyclodextrine 25 gram mixings again, and fully dissolving;
3, above-mentioned LGG mixed liquor is joined under stirring condition conventional ice cream after aging in the feed liquid, continue to stir 10 minutes, under-4～-6 ℃ of conditions, congeal promptly then.
Embodiment 10
The conventional ice cream preparation: 50 kilograms in milk, 12 kilograms of sucrose, 3 kilograms of starch syrups, 8 kilograms of full-grease milk powders, 5 kilograms in cream, 0.2 kilogram of molecule monoglyceride, 0.05 kilogram of locust bean gum, 0.2 kilogram of lactic acid, citric acid join in 21.45 kg of water for 0.1 kilogram and stir, be cooled to 2～4 ℃ and carry out 4～48 hours aging, under-4～-6 ℃ of conditions, congeal promptly.
Contain the ice-cream preparation of LGG viable bacteria:
1, the feed liquid of conventional ice cream after aging take by weighing 100 kilograms standby;
2, take by weighing 10 gram LGG freeze-dried powders, the sterilized water with 2～4 ℃ on superclean bench fully dissolves, and adds oligoisomaltose 30 gram mixings again, and fully dissolving;
3, above-mentioned LGG mixed liquor is joined under stirring condition conventional ice cream after aging in the feed liquid, continue to stir 10 minutes, under-4～-6 ℃ of conditions, congeal promptly then.
Embodiment 11
LGG joined in the common ice cream feed liquid make ice cream, carry out the test that the LGG viable count detects in the ice cream
(1) sample preparation improves the ice cream that function of intestinal canal contains viable bacteria
In sugar-acid ratio is 500 kilograms of ice cream feed liquids of 30: 1～20: 1, add ten thousand/ LGG and its protective agent, abundant mixing congeals under-4 ℃～-6 ℃ and gets.
(2) (1) made ice cream is placed on experimentizes in the common refrigerator-freezer, be 18 months experimental period, respectively 5th month, the 8th month, the 10th month, the 15th month and 18th month to ice cream in the viable count of LGG detect result such as table 1:
Table 1 sugar-acid ratio is 30: 1～20: 1 the viable count in the function of intestinal canal ice cream of improving
| In the feed liquid | 5 months | 8 months | 10 months | 15 months | 18 months |
| 5×10 12 | 4.8×10 11 | 5.0×10 11 | 4.9×10 11 | 4.8×10 11 | 4.8×10 11 |
(3) will improve function of intestinal canal and contain viable bacteria, sugar-acid ratio is that 19: 1～1: 1 ice cream is placed in the common refrigerator-freezer and experimentizes, be 18 months experimental period, respectively 5th month, the 8th month, the 10th month, the 15th month and 18th month to ice cream in the viable count of LGG detect result such as table 2:
Table 2 sugar-acid ratio is 19: 1～1: 1 the viable count in the function of intestinal canal ice cream of improving
| In the feed liquid | 5 months | 8 months | 10 months | 15 months | 18 months |
| 5×10 12 | 4.4×10 10 | 3.2×10 9 | 3.5×10 8 | 1.0×10 8 | 2.8×10 7 |
(4) will improve function of intestinal canal and contain viable bacteria, sugar-acid ratio is that 100: 1～29: 1 ice cream is placed in the common refrigerator-freezer and experimentizes, be 18 months experimental period, respectively 5th month, the 8th month, the 10th month, the 15th month and 18th month to ice cream in the viable count of LGG detect result such as table 3:
Table 3 sugar-acid ratio is 100: 1～29: 1 the viable count in the function of intestinal canal ice cream of improving
| In the feed liquid | 5 months | 8 months | 10 months | 15 months | 18 months |
| 5×10 12 | 4.2×10 10 | 3.8×10 9 | 3.8×10 9 | 3.5×10 8 | 3.2×10 7 |
From table 1, table 2 and table 3 as seen: the ice cream that contains the LGG composition is certain sugar-acid ratio scope, and in the shelf-life of ice cream, it is constant that viable count keeps substantially, can guarantee that this ice cream improves the effect of human body intestinal canal function.
Embodiment 12
LGG joined in the common ice-cream stick feed liquid make ice-cream stick, carry out the test that the LGG viable count detects in the ice-cream stick
(1) sample preparation improves the ice-cream stick that function of intestinal canal contains viable bacteria
In sugar-acid ratio is 500 kilograms of ice-cream stick feed liquids of 60: 1～10: 1, add ten thousand/ LGG and its protective agent, abundant mixing congeals under-4 ℃～-6 ℃ and gets
(2) (1) made ice-cream stick is placed on experimentizes in the common refrigerator-freezer, be 18 months experimental period, respectively 5th month, the 8th month, the 10th month, the 15th month and 18th month to ice-cream stick in the viable count of LGG detect result such as table 4:
Table 4 sugar-acid ratio is 60: 1～10: 1 the viable count in the function of intestinal canal ice-cream stick of improving
| In the feed liquid | 5 months | 8 months | 10 months | 15 months | 18 months |
| 5×10 12 | 4.6×10 11 | 4.8×10 11 | 4.8×10 11 | 4.8×10 11 | 4.0×10 11 |
(3) will improve function of intestinal canal and contain viable bacteria, sugar-acid ratio is that 9: 1～1: 1 ice-cream stick is placed in the common refrigerator-freezer and experimentizes, be 18 months experimental period, respectively 5th month, the 8th month, the 10th month, the 15th month and 18th month to ice-cream stick in the viable count of LGG detect result such as table 5:
Table 5 sugar-acid ratio is 9: 1～1: 1 the viable count in the function of intestinal canal ice-cream stick of improving
| In the feed liquid | 5 months | 8 months | 10 months | 15 months | 18 months |
| 5×10 12 | 4.5×10 9 | 3.2×10 9 | 3.0×10 8 | 1.0×10 7 | 2.8×10 6 |
(4) will improve function of intestinal canal and contain viable bacteria, sugar-acid ratio is that 80: 1～59: 1 ice-cream stick is placed in the common refrigerator-freezer and experimentizes, be 18 months experimental period, respectively 5th month, the 8th month, the 10th month, the 15th month and 18th month to ice-cream stick in the viable count of LGG detect result such as table 6:
Table 6 sugar-acid ratio is 80: 1～59: 1 the viable count in the function of intestinal canal ice-cream stick of improving
| In the feed liquid | 5 months | 8 months | 10 months | 15 months | 18 months |
| 5×10 12 | 3.2×10 10 | 1.8×10 9 | 3.7×108 | 3.0×10 7 | 1.2×10 7 |
From table 4, table 5 and table 6 as seen: the ice-cream stick that contains the LGG composition is certain sugar-acid ratio scope, and in the shelf-life of ice-cream stick, it is constant that viable count keeps substantially, can guarantee that this ice-cream stick improves the effect of human body intestinal canal function.
Embodiment 13
LGG joined in the conventional ice cream feed liquid make ice cream, carry out the test that the LGG viable count detects in the ice cream
(1) sample preparation improves the ice cream that function of intestinal canal contains viable bacteria
In sugar-acid ratio is 500 kilograms of ice cream feed liquids of 100: 1～20: 1, add ten thousand/ LGG and its protective agent, abundant mixing congeals under-4 ℃～-6 ℃ and gets.
(2) (1) made ice cream is placed on experimentizes in the common refrigerator-freezer, be 18 months experimental period, respectively 5th month, the 8th month, the 10th month, the 15th month and 18th month to ice cream in the viable count of LGG detect result such as table 7:
Table 7 sugar-acid ratio is 100: 1～20: 1 the viable count in the function of intestinal canal ice cream of improving
| In the feed liquid | 5 months | 8 months | 10 months | 15 months | 18 months |
| 5×10 12 | 4.9×10 11 | 4.9×10 11 | 4.7×10 11 | 4.0×10 11 | 4.2×10 11 |
(3) will improve function of intestinal canal and contain viable bacteria, sugar-acid ratio is that 19: 1～1: 1 ice cream is placed in the common refrigerator-freezer and experimentizes, be 18 months experimental period, respectively 5th month, the 8th month, the 10th month, the 15th month and 18th month to ice cream in the viable count of LGG detect result such as table 8:
Table 8 sugar-acid ratio is 19: 1～1: 1 the viable count in the function of intestinal canal ice cream of improving
| In the feed liquid | 5 months | 8 months | 10 months | 15 months | 18 months |
| 5×10 12 | 4.0×10 10 | 3.2×10 9 | 1.5×10 8 | 1.0×10 7 | 2.8×10 6 |
(3) will improve function of intestinal canal and contain viable bacteria, sugar-acid ratio is that 40: 1～29: 1 ice cream is placed in the common refrigerator-freezer and experimentizes, be 18 months experimental period, respectively 5th month, the 8th month, the 10th month, the 15th month and 18th month to ice cream in the viable count of LGG detect result such as table 9:
Table 9 sugar-acid ratio is 40: 1～29: 1 the viable count in the function of intestinal canal ice cream of improving
| In the feed liquid | 5 months | 8 months | 10 months | 15 months | 18 months |
| 5×10 12 | 3.2×10 10 | 3.8×10 9 | 2.8×10 9 | 4.5×10 8 | 3.9×10 7 |
From table 7, table 8 and table 9 as seen: the ice cream that contains the LGG composition is certain sugar-acid ratio scope, and in the ice-cream shelf-life, it is constant that viable count keeps substantially, can guarantee that this ice cream improves the effect of human body intestinal canal function.
Embodiment 14:
The preliminary clinical testing of LGG probiotic effect
Recruit volunteer 40 people, 20 people's function of intestinal canal are general, and 20 people's function of intestinal canal are relatively poor, and no systemic disease does not use antibiotic and anti-inflammation drugs in the recent period.Divide experimental group 20 people (10 people's function of intestinal canal are general, and 10 people's function of intestinal canal are relatively poor) with the experimenter, the heavy ice cream that contains LGG probio composition of each edible 80g of every day at upper and lower noon; 20 people's control groups (10 people's function of intestinal canal are general, and 10 people's function of intestinal canal are relatively poor), the heavy common ice cream of each edible 80g of same upper and lower noon.Test period is divided into 28 days (4 week), before and after test the experimenter is carried out LGG colony counts and function of intestinal canal test respectively.
Table 1: the human body intestinal colony was tested after experimental group was taken the ice cream that contains LGG probio composition
| The 7th day | Fortnight | The 21 day | The 28 day | |||||
| LGG probio bacterium colony sum | Function of intestinal canal improves effect | LGG probio bacterium colony sum | Function of intestinal canal improves effect | LGG probio bacterium colony sum | Function of intestinal canal improves effect | LGG probio bacterium colony sum | Function of intestinal canal improves effect | |
| The function of intestinal canal general person | 4.35 | No significant change | 4.83 | No significant change | 5.23 | Occur taking on a new look | 6.08 | Effect is obvious |
| The function of intestinal canal chump | 3.22 | No significant change | 3.91 | Occur taking on a new look | 4.01 | Slightly take effect | 5.51 | Effect is obvious |
Table 2: the human body intestinal colony was tested after control group was taken common ice cream
| The 7th day | The 14th day | The 21st day | The 28th day | |
| Function of intestinal canal improves effect | Function of intestinal canal improves effect | Function of intestinal canal improves effect | Function of intestinal canal improves effect | |
| The function of intestinal canal general person | No significant change | No significant change | No significant change | Slight diarrhoea appears |
| The function of intestinal canal chump | No significant change | Slight diarrhoea appears | Diarrhoea appears in more people | Serious diarrhoea |
Contrast by table 1 and table 2 as seen, the LGG probio is to the improvement situation of function of intestinal canal.
Claims (5)
1, a kind of cold drink product that improves function of intestinal canal is characterized in that, described cold drink product contains the component of following weight ratio: cold drink product 1000-10000 weight portion, probio 0.01-10 weight portion.
2, the cold drink product that improves function of intestinal canal as claimed in claim 1 is characterized in that, also contains useful source of students 0.01-10 weight portion in the described cold drink product.
3. the cold drink product that improves function of intestinal canal as claimed in claim 1 is characterized in that, wherein said probio is a Lactobacillus rhamnosus.
4. the cold drink product that improves function of intestinal canal as claimed in claim 2, it is characterized in that wherein said beneficial source of students is malto-oligosaccharide, oligoisomaltose, cyclodextrine, gentiobiose, sucrose compound sugar, galactolipin, soyabean oligosaccharides, fructose type compound sugar, coupling sugar, fructose oligosaccharides, panose, trehalose, cow's milk compound sugar, galactolipin compound sugar, wooden compound sugar, inulin.
5, the described cold drink product that improves function of intestinal canal of claim 1 is characterized in that, described cold drink product is ice cream, ice-cream stick or ice cream.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101563678A CN101019598B (en) | 2006-12-31 | 2006-12-31 | Cold drink product capable of improving intestinal tract function |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101563678A CN101019598B (en) | 2006-12-31 | 2006-12-31 | Cold drink product capable of improving intestinal tract function |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101019598A true CN101019598A (en) | 2007-08-22 |
| CN101019598B CN101019598B (en) | 2010-12-29 |
Family
ID=38707530
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2006101563678A Active CN101019598B (en) | 2006-12-31 | 2006-12-31 | Cold drink product capable of improving intestinal tract function |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101019598B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005134A (en) * | 2012-12-26 | 2013-04-03 | 南昌大学 | Preparation method of probiotics-fermented fruit and vegetable jam ice cream |
| CN104413334A (en) * | 2013-08-30 | 2015-03-18 | 深圳华大基因科技有限公司 | Edible composition as well as preparation method and application thereof |
| CN104886334A (en) * | 2015-05-07 | 2015-09-09 | 沈阳师范大学 | Probiotic glutinous rice skin ice cream and a preparation method thereof |
| CN105192238A (en) * | 2015-10-16 | 2015-12-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice sucker and preparation method thereof |
-
2006
- 2006-12-31 CN CN2006101563678A patent/CN101019598B/en active Active
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005134A (en) * | 2012-12-26 | 2013-04-03 | 南昌大学 | Preparation method of probiotics-fermented fruit and vegetable jam ice cream |
| CN104413334A (en) * | 2013-08-30 | 2015-03-18 | 深圳华大基因科技有限公司 | Edible composition as well as preparation method and application thereof |
| CN104886334A (en) * | 2015-05-07 | 2015-09-09 | 沈阳师范大学 | Probiotic glutinous rice skin ice cream and a preparation method thereof |
| CN105192238A (en) * | 2015-10-16 | 2015-12-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice sucker and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101019598B (en) | 2010-12-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5895648A (en) | Composition for feed use comprising lyophilized live lactic bacteria | |
| CN102715234B (en) | Fermented milk rich in lactobacillus plantarum and manufacturing method thereof | |
| CN104957255B (en) | A kind of brown probiotic yogurt and preparation method thereof | |
| CN101396046B (en) | Probiotics yoghourt and manufacture method and use thereof | |
| CN101715816A (en) | Fermented milk containing probiotics, production method thereof and application thereof | |
| CN102100252A (en) | Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application | |
| El-Sayed et al. | Production of synbiotic ice cream | |
| CN108094790A (en) | A kind of fermented apple juice and preparation method thereof | |
| CN102228085B (en) | Sugar-free health care sour milk containing resistant dextrin and preparation method thereof | |
| CN101558786A (en) | Method for preparing active probiotic beverage and product thereof | |
| MX2008000508A (en) | Fermented food products containing probiotic strains and method for preparing same. | |
| EP1169925A1 (en) | Foodstuffs containing a fermented vegetable matrix and relevant preparation process | |
| MX2014003818A (en) | Probiotic or symbiotic gelled products and method for the production thereof. | |
| CN1915042A (en) | Method for producing zymophyte agent in direct input type for yoghourt | |
| CN113826692A (en) | Probiotic solid beverage and preparation method thereof | |
| CN104273632A (en) | Probiotics solid beverage and preparation method thereof | |
| CN102972522A (en) | Probiotic milk and preparation method thereof | |
| CN110403013A (en) | A kind of no added flavor yoghourt and preparation method thereof | |
| Soliman et al. | Characteristics of fermented camel's milk fortified with kiwi or avocado fruits. | |
| CN101019598B (en) | Cold drink product capable of improving intestinal tract function | |
| RU2637386C1 (en) | Method for production of cultured milk product | |
| RU2532047C1 (en) | Ice-cream production method | |
| CN1640279A (en) | Active leben slice and its production method | |
| CN109393025A (en) | A kind of Yoghourt and preparation method thereof | |
| CN103060237A (en) | Nutritive salt for organic acid fermentation |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |