CN101396046A - Probiotics yoghourt and manufacture method and use thereof - Google Patents
Probiotics yoghourt and manufacture method and use thereof Download PDFInfo
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Abstract
The invention belongs to the dairy product processing field, in particular relating to probiotics yoghurt and a preparation method and application thereof. The invention discloses the probiotics yoghurt which comprises milk; the probiotics yoghurt is characterized in that the probiotics yoghurt also comprises 1.0-10wt% of oligosaccharides and 10<6>-10<9>cfu/ml of probiotics. The preparation method creatively adopts fermentation by section under different temperatures; the front section ferments under low temperature of 20-40 DEG C; the fermentation under low temperature leads the probiotics to proliferate in large quantity; subsequently, high temperature of 30-50 DEG C is adopted for fermentation so as to lead the probiotics and normal zymogen to quickly ferment together, thus being beneficial for generating good flavor and quality of the product, improving the quality and saving the fermentation time. The probiotics yoghurt has stable probiotics number (more than 10<6> cfu/g) in the shelf life, has rich milk fragrance, has properly sweet and sour taste, has better taste than general probiotics product, and has the function of improving digestion and enhancing immunity, without side effects.
Description
Technical field
The invention belongs to dairy product processing field, be specifically related to a kind of probiotics yoghourt and manufacture method thereof and application.
Background technology
World nutrition educational circles is for the definition of " probio ": refer to the intestinal physiology bacterium of the useful human health of a class, also often be described to the bacterium of " optimum " or " health ".It comprises bacteriums such as lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium Bifidum, lactobacillus acidophilus, Lactobacillus casei.
External relevant patent such as EP1169925-A, EP1169925-B1 have proposed the preparation method of a kind of lactic acid bacteria and bifidobacterium fermentation vegetable food, and the vegetables of fermenting are scattered in the dairy products.
Domestic relevant patent discloses a kind of bifidobacterium nutrient health beverage, food as 93107458.4.Add other nutrient with radix polygoni multiflori powder and form substrate after technical finesses such as acidifying, enzymolysis, cultivate the bifid bacterium and make zymotic fluid, zymotic fluid and suitable additives or original fruit juice can be made multiple bifidobacterium nutrient health beverage.
9810269.4 disclose a kind of high method for preparing sour milk that contains bifid bar Lin, be characterized in fresh milk, white sand are bowed, add in the anticorrisive agent batching in advance the bacterial classification of sending out cultivation liquor-saturated with fresh milk and Bifidobacterium, Bulgarian Lactobacillus and hot streptococcus, fermenting under certain condition makes.
200510010197.8 in also mention the sour milk that has added Lactobacillus casei, lactobacillus acidophilus and streptococcus thermophilus, and also mentioned substep fermentation method manufacture craft, promptly inoculate 1～5% bacterial classification in skimmed milk after sterilization or the fresh milk earlier, the tomato juice of interpolation 1.5% and 1% brewer's wort, through 28～35 ℃ the fermentation 3～5 hours after, insert the mixed bacteria of 1: 1 lactobacillus acidophilus and streptococcus thermophilus again by 1～3% amount, resulting product is solidified in 38～42 ℃ of fermentations 2～4 hours.
200510011914.9 disclose a kind of Overview of Bifidus Yoghurt Production technology, comprised step: (1) preparation Bifidobacterium produces leavening; (2) raw material milk preliminary treatment; (3) inoculation, fermentation: after producing the leavening inoculation, under anaerobic fermentation separately obtains the pure bifidobacterium sour milk; (4) mix: the pure bifidobacterium sour milk is mixed with common sour milk according to required ratio; (5) aseptic canning is gone into the freezer after-ripening.The bifidobacteria viable bacteria number is 107cfu/g in the product.
200610024166.2 disclose the sour milk and the production method thereof that contain probiotic microcapsule.The sour milk that contains probiotic microcapsule is made up of cow's milk, probiotic microcapsule, thickener, lactalbumin, white granulated sugar, lactic acid bacteria.Described production method is before the sour milk can, with probiotic microcapsule, by the on-line mixing device or directly from jar mouth input adding sour milk.
At present, the survival degree of probio in dairy products is not high, because probio belongs to obligate anaerobe, high to nutritional requirement, very sensitive to temperature, pH value and oxygen, the viable count of probio is subject to the influence of external environment factor (oxygen content, temperature, humidity), and prior art does not still solve the problem that living bacteria count keeps in the probiotic bacteria milk product shelf-life, and this has just had a strong impact on the application and the sale of probiotic bacteria milk product.
Summary of the invention
Technical problem to be solved by this invention provides a kind of probiotics yoghourt and manufacture method thereof, to solve the probiotic bacteria milk product problem that living bacteria count keeps in the shelf-life.
The invention discloses a kind of probiotics yoghourt, comprise milk, it is characterized in that also comprising compound sugar (weight ratio) 1.0-10%; Probio 10
6～10
9Cfu/ml.
Milk of the present invention is ordinary milk or the recombined milk or the milk-contained drink that are mixed with milk powder, whey powder, rare cream or other milk ingredients.
Probio of the present invention mainly comprises: by streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium, lactobacillus acidophilus (lactobacillus.acidophilus), Lactobacillus casei (lactobacillus.casei) etc. separately or mix the bacterial classification of forming.
Bifidobacterium of the present invention comprises: bifidobacterium adolescentis (bifid.adolescentis), bifidobacterium infantis (bifid.infantis), bifidobacterium longum (bifid.longum), bifidobacterium breve (bifid.breve), animal bifidobacteria (bifid.breve), bifidobacterium bifidum (bifid.bifidum) and bifidobacterium thermophilum (bifid.themophilus) etc.
Compound sugar of the present invention comprises: oligomeric (different) maltose, FOS, galactooligosaccharide, xylo-oligosaccharide, soyabean oligosaccharides, gossypose, lactulose etc.
In one embodiment, probiotics yoghourt of the present invention one of also can comprise in 0.03-15% weight ratio sweetener, 0-0.1% weight ratio flavor substance or the 0.2-3.0% weight ratio thickener or any combination.
Sweetener of the present invention comprises that sucrose, Aspartame, acesulfame potassium and other sweetener etc. can bring the material of sweet taste.
Flavor substance of the present invention comprises: flavoring essence, spices.
The powdered object of thickener of the present invention for mixing by food grade emulsifier such as pectin, gelatin, converted starch and thickener.
On the other hand, the invention also discloses the preparation method of described probiotics yoghourt, comprise the following steps:
A) prepare raw material;
B) under 30-80 ℃, mixed milk liquid;
C) 30-80 ℃, under the pressure 15-30MPa, milk liquid homogeneous;
D) milk liquid sterilization, 70-120 ℃, 10s-30min;
E) milk liquid is cooled to 20-40 ℃;
F) milk liquid inoculation probio;
G) under 20-35 ℃, fermentation 2-5h;
H) cultured milk's liquid is warmed up to 35-50 ℃;
I) under 30-50 ℃, fermentation 2-5h;
J) cultured milk's liquid is cooled to 10-25 ℃;
K) can, seal.
Because the heating of common acids milk, sterilization, homogeneous, very comprehensive and science such as the technological parameter of cooling etc., product among the present invention is also basic with reference to existing processes well known, but it is different, what be different from that the fermentation of yoghurt adopts all is the one-part form fermentation, promptly carry out fermentation about 3-8 hour in the temperature about 40-44 ℃, and the present invention's employing is the segmented fermentation, this be because probio optimum growth temperature of the present invention about 20-40 ℃, and the general optimum temperature of common lactic acid bacteria (comprising streptococcus thermophilus and lactobacillus bulgaricus) is about 30-50 ℃, when probio grows with ordinary lactic acid bacteria, because the ordinary lactic acid bacteria growth comparatively fast can cause the propagation of probio to be affected.The present invention creatively adopts the different temperatures stepwise fermentation, leading portion adopts 20-40 ℃ of lower temperature fermentation, cold fermentation is bred probio in a large number, reach the higher order of magnitude, fermentation temperature is used 30-50 ℃ of higher temperature fermentation instead then, and probio and common fermentation synergistic bacterium are fermented fast, helps product and produces good local flavor and quality, improve the quality quality, also saved fermentation time simultaneously.
On the other hand, the invention also discloses described probiotics yoghourt in treatment or improve application aspect the functional dyspepsia FD.
On the other hand, the invention also discloses the application of described probiotics yoghourt aspect enhancing immunity.
Probiotics yoghourt of the present invention probio quantity in the shelf-life (15 days) is stable, and number of live bacteria of probiotics is 10
6More than the cfu/g, have strong milk fragrance, sweet and sour taste, more general probiotic products mouthfeel will be got well, and has the function that promotes digestion and strengthen immunity, has no side effect.
The specific embodiment
Below in conjunction with specific embodiment, further illustrate the present invention.Should be understood that these embodiment only to be used to the present invention is described and be not used in and limit the scope of the invention.The experimental technique of unreceipted actual conditions in the following example, usually according to normal condition, or the condition of advising according to manufacturer.Ratio and percentage are based on weight, unless stated otherwise.
The source of probio: Denmark Danisco, Japanese Wisby, Denmark Hansen etc.
Compound sugar: Japanese Meiji Seika Kaisha, Guangdong Jiangmen city rivers and mountains bioengineering Co., Ltd, Tianyuan Health Food Co., Ltd., Yunnan Prov, Danisco-Ke Te (Shanghai) company
Antibiotic-free milk: Shanghai Bright Dairy ﹠ Food Co., Ltd. the 7th, nine pastures, pasture, He Sitan Kingsoft
Antibiotic-free milk acceptance criteria: check general index according to GB6914-86, antibiotic index test method is as follows: get raw material milk 1000ml, insert 20-30ml working stock culture (Bacillus acidi lactici, lactobacillus acidophilus, streptococcus thermophilus fermentation agent), in 40-42 ℃ of fermentation 3 hours, test the titratable acidity of this sample, if acidity is lower than 65 ° of T, then declare defective, otherwise qualified.
Embodiment 1
Composition of raw materials:
| Raw material | Ingredient requirement | Addition |
| Milk | Fat 〉=3.1%, protein 〉=2.9%, non-fat solid 〉=8.3% | 82％ |
| Sucrose | Total solid 〉=94% | 9％ |
| Oligomeric maltose | Purity 95% | 8％ |
| Thickener | Total solid 〉=94% | 1％ |
| Flavor substance | 0％ | |
| Lactic acid bacteria | Streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium | 0.4u/Kg |
Technology:
Quantity by last table is prepared milk, sweetener, thickener, compound sugar; Under 30 ℃, mix; At 30 ℃, under the pressure 30MPa, homogeneous; 70 ℃, 30min, sterilization; Be cooled to 25 ℃; Inoculation streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium; 25 ℃ of bottom fermentation 2h; Be warming up to 45 ℃; Under 45 ℃, fermentation 4h; Be cooled to about 10 ℃; Can, seal.
Assay
| Project | Index |
| Fat | 2.54％ |
| Protein | 2.34％ |
| Non-fat solid | 6.80％ |
| Compound sugar (comprising FOS and galactooligosaccharide) | 7.6％ |
| Total amount of probiotics | 1.1×10 9cfu/ml |
| pH | 4.0 |
Embodiment 2
Composition of raw materials:
| Raw material | Ingredient requirement | Addition |
| Milk | Fat 〉=3.1%, protein 〉=2.9%, non-fat solid 〉=8.3% | 88.3％ |
| Sucrose | Total solid 〉=94% | 5％ |
| FOS | Purity 75% | 2％ |
| Galactooligosaccharide | Purity 80% | 1.5％ |
| Thickener | Total solid 〉=94% | 3％ |
| Flavor substance | 0.2％ | |
| Lactic acid bacteria | Streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium, lactobacillus acidophilus | 0.5u/Kg |
Technology:
Quantity by last table is prepared milk, sweetener, thickener, compound sugar; Under 40 ℃, mix; At 40 ℃, under the pressure 25MPa, homogeneous; 90 ℃, 10min, sterilization; Be cooled to 30 ℃; Inoculation streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium, lactobacillus acidophilus; 30 ℃ of bottom fermentation 3h; Be warming up to 45 ℃; Under 45 ℃, fermentation 3h; Be cooled to about 13 ℃; Can, seal.
Assay
| Project | Index |
| Fat | 2.74％ |
| Protein | 2.57％ |
| Non-fat solid | 7.33％ |
| Compound sugar (comprising FOS and galactooligosaccharide) | 2.7％ |
| Total amount of probiotics | 8.3×10 8cfu/ml |
| pH | 4.2 |
Embodiment 3
Composition of raw materials:
| Raw material | Ingredient requirement | Addition |
| Milk | Fat 〉=3.1%, protein 〉=2.9%, non-fat solid 〉=8.3% | 81.8％ |
| Sucrose | Total solid 〉=94% | 15％ |
| FOS | Purity 75% | 1.2％ |
| Xylo-oligosaccharide | Purity 100% | 1.0％ |
| Thickener | Total solid 〉=94% | 0.7％ |
| Flavor substance | 0.3％ | |
| Lactic acid bacteria | Streptococcus thermophilus, lactobacillus bulgaricus, Lactobacillus casei | 0.6u/Kg |
Technology:
Quantity by last table is prepared milk, sweetener, thickener, compound sugar; Under 50 ℃, mix; At 50 ℃, under the pressure 25MPa, homogeneous; 95 ℃, 5min, sterilization; Be cooled to 35 ℃; Inoculation streptococcus thermophilus, lactobacillus bulgaricus, Lactobacillus casei; 35 ℃ of bottom fermentation 4h; Be warming up to 50 ℃; Under 50 ℃, fermentation 2.5h; Be cooled to about 18 ℃; Can, seal.
Assay
| Project | Index |
| Fat | 2.54％ |
| Protein | 2.37％ |
| Non-fat solid | 6.79％ |
| Compound sugar (comprising FOS and galactooligosaccharide) | 1.9％ |
| Total amount of probiotics | 5.1×10 7cfu/ml |
| pH | 4.4 |
Embodiment 4
Composition of raw materials:
| Raw material | Ingredient requirement | Addition |
| Milk | Fat 〉=3.1%, protein 〉=2.9%, non-fat solid 〉=8.3% | 83.77％ |
| Sucrose | Total solid 〉=94% | 12％ |
| Inulin | Purity 75% | 4.0％ |
| Galactooligosaccharide | Purity 80% | 1.5％ |
| Thickener | Total solid 〉=94% | 1.5％ |
| Flavor substance | 0.6％ | |
| Lactic acid bacteria | Streptococcus thermophilus, lactobacillus bulgaricus, Lactobacillus casei, Bifidobacterium | 0.3u/Kg |
Technology:
Quantity by last table is prepared milk, sweetener, thickener, compound sugar; Under 40 ℃, mix; At 40 ℃, under the pressure 25MPa, homogeneous; 90 ℃, 10min, sterilization; Be cooled to 29 ℃; Inoculation streptococcus thermophilus, lactobacillus bulgaricus, Lactobacillus casei, Bifidobacterium; 40 ℃ of bottom fermentation 2h; Be warming up to 48 ℃; Under 48 ℃, fermentation 3h; Be cooled to about 13 ℃; Can, seal.
Assay
| Project | Index |
| Fat | 2.60％ |
| Protein | 2.43％ |
| Non-fat solid | 6.95％ |
| Compound sugar (comprising FOS and galactooligosaccharide) | 4.2％ |
| Total amount of probiotics | 9.7×10 6cfu/ml |
| pH | 4.5 |
Embodiment 5
Composition of raw materials:
| Raw material | Ingredient requirement | Addition |
| Milk | Fat 〉=3.1%, protein 〉=2.9%, non-fat solid 〉=8.3% | 92.54％ |
| Sucrose | Total solid 〉=94% | 6％ |
| Xylo-oligosaccharide | Purity 90% | 0.7％ |
| Galactooligosaccharide | Purity 80% | 0.7％ |
| Thickener | Total solid 〉=94% | 0.5％ |
| Flavor substance | 0.8％ | |
| Lactic acid bacteria | Streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus | 0.2u/Kg |
Technology:
Quantity by last table is prepared milk, sweetener, thickener, compound sugar; Under 70 ℃, mix; At 70 ℃, under the pressure 20MPa, homogeneous; 110 ℃, 1min, sterilization; Be cooled to 20 ℃; Inoculation streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus; 20 ℃ of bottom fermentation 5h; Be warming up to 44 ℃; Under 44 ℃, fermentation 5h; Be cooled to about 15 ℃; Can, seal.
Assay
| Project | Index |
| Fat | 2.87％ |
| Protein | 2.68％ |
| Non-fat solid | 7.68％ |
| Compound sugar (comprising FOS and galactooligosaccharide) | 1.19％ |
| Total amount of probiotics | 3.2×10 7cfu/ml |
| pH | 4.7 |
Embodiment 6
Composition of raw materials:
| Raw material | Ingredient requirement | Addition |
| Milk | Fat 〉=3.1%, protein 〉=2.9%, non-fat solid 〉=8.3% | 93.82％ |
| Acesulfame potassium | Total solid 〉=94% | 0.03％ |
| Xylo-oligosaccharide | Purity 100% | 6.8％ |
| Galactooligosaccharide | Purity 80% | 1.0％ |
| Thickener | Total solid 〉=94% | 2.0％ |
| Flavor substance | 1.0％ | |
| Lactic acid bacteria | Streptococcus thermophilus, lactobacillus bulgaricus, Lactobacillus casei, lactobacillus acidophilus, Bifidobacterium | 0.1u/Kg |
Technology:
Quantity by last table is prepared milk, sweetener, thickener, compound sugar; Under 70 ℃, mix; At 70 ℃, under the pressure 20MPa, homogeneous; 120 ℃, 10s, sterilization; Be cooled to 32 ℃; Inoculation streptococcus thermophilus, lactobacillus bulgaricus, Lactobacillus casei, lactobacillus acidophilus, Bifidobacterium; 32 ℃ of bottom fermentation 3h; Be warming up to 42 ℃; Under 42 ℃, fermentation 3.5h; Be cooled to about 25 ℃; Can, seal.
Assay
| Project | Index |
| Fat | 3.11％ |
| Protein | 2.97％ |
| Non-fat solid | 11.78％ |
| Compound sugar (comprising FOS and galactooligosaccharide) | 7.6％ |
| Total amount of probiotics | 1.5×10 8cfu/ml |
| pH | 4.9 |
Embodiment 7 sensory effects detect
Subjective appreciation is finished by 20 valuation officers, and the high person of score is then effective, estimates high.Result such as following table
Product has intrinsic flavour of yoghurt and smell, sweet and sour taste, quality exquisiteness, and local flavor is mellow, and milk is strong, does not have other peculiar smell.Show that by above data probiotics yoghourt is compared with common acids milk, probio oral liquid and probio pulvis, and bigger improvement is arranged on local flavor and mouthfeel.
Embodiment 8
The functional component index
Detected probiotics viable bacteria and compound sugar index in the probiotics yoghourt shelf-life, table 1-1 is some main functional component content, and by survey report as can be seen, their quantity in the shelf-life is stable.
Table 1-1 functional component content detection result
Annotate: in ketose, Nystose, GF4.
Embodiment 9
Function test
A) promote the digestion zoopery
Experimental design: estimate the effect that product improves the rat digestive function with rat body weight, body weight increase, food ration, food utilization, digestive ferment, mouse small intestine exercise testing.
Sample proterties and processing: sample is a probiotics yoghourt.The dosage design: basic, normal, high three dosage groups are respectively 1.7g/kg, 3.3g/kg, 10.0g/kg, and other establishes negative control group and model control group (deactivation sour milk).
Animal used as test: a female healthy rat of cleaning level SD and the female healthy mice of cleaning level ICR, west, Shanghai pul-must be triumphant animal used as test Co., Ltd provides.Make up compound diphenoxylate constipation model.
Table 1-2 sample is to the influence of mouse small intestine motion
| Dosage group (g/kg) | Number of animals (only) | Small intestine total length (cm) | Forward position, charcoal end is apart from pylorus distance (cm) | Prepared Chinese ink propelling rate (%) | The P value |
| Blank | 10 | 54.3±6.3 | 37.1±7.6 | 68.7±13.7 | 0.036 |
| The model contrast | 10 | 51.8±4.9 | 17.5±2.1 | 34.2±6.0 | |
| 1.7 | 10 | 51.5±4.8 | 21.2±7.2 | 42.1±17.8 | 1.000 |
| 3.3 | 10 | 51.8±5.9 | 25.3±4.9 | 48.8±8.1 | 0.613 |
| 10.0 | 10 | 54.7±5.5 | 26.0±2.8 | 48.0±7.8 | 0.001 |
Table 1-3 sample is to the influence of rat stomach proteinase activity and pepsin discharge rate
| Dosage group (g/kg) | Number of animals (only) | Gastric juice amount (ml/h) | The P value | Pepsin activity unit (μ/ml) | The P value | The pepsin discharge rate (μ/h) | The P value |
| 0 | 10 | 0.62±0.30 | 93±23 | 54±23 | |||
| 1.7 | 10 | 0.97±0.35 | 0.243 | 105±34 | 0.994 | 104±59 | 0.514 |
| 3.3 | 10 | 0.91±0.21 | 0.525 | 100±63 | 1.000 | 87±49 | 0.968 |
| 10.0 | 10 | 1.10±0.14 | 0.001 | 104±49 | 0.901 | 112±49 | 0.026 |
By the result as seen, 1 hour gastric juice amount of 10.0g/kg group rat is significantly higher than the 0g/kg group.10.0g/kg group rat stomach protease discharge rate is significantly higher than the 0g/kg group.
Conclusion: probiotics yoghourt can increase gastric juice and pepsin discharge rate, and can improve the mouse small intestine motor function of compound diphenoxylate constipation model, thinks that it has the function that promotes digestion.
B) promote the digestion human experimentation
Experimental design: selection function indigestion, with long-term upset,gastro-intestinal, main suit poor appetite, early full, volunteers such as gas is many, stomach and intestine turgor, vomiting, unknown cause chronic diarrhea or constipation carry out the product test-meal and test, the test-meal group is taken probiotics yoghourt, control group clothes placebo (common sour milk), every day 1 time, each 200g observed 30 days continuously.Duration of test does not change original eating habit, normal diet.Observe the improvement situation of its indigestion symptom.
Clinicing symptom observation: see Table 1-4,1-5, take and tried thing 30 days, clinical symptoms such as test-meal group stomachache, belch, pantothenic acid, abdominal distension, poor appetite, diarrhoea, constipation have clear improvement, and relatively, difference has highly significant (P＜0.01) before its clinical symptoms integration and the test-meal; With the control group comparing difference highly significant (P＜0.01) is arranged also.
Table 1-4 clinical symptoms is improved situation
Table 1-5 clinical symptoms integration statistics (x ± SD)
| Group | Example number (n) | Before the test-meal | After the test-meal |
| Control group | 50 | 2.74±1.28 | 2.46±1.83 |
| The test-meal group | 50 | 2.62±1.54 | 1.42±1.69*# |
Annotate:
*Compare P＜0.01 with comparison P＜0.01 # and control group before the test-meal
Stomach/bowel movement test: see Table 1-6, take and tried thing 30 days, test-meal group 0.5h and 1h stomach barium meal residual quantity, the full emptying time of stomach, than obvious minimizing (P＜0.01) is arranged before the test-meal, 0.5h and 1h stomach barium meal residual quantity and control group comparing difference also have conspicuousness (P＜0.05).
The variation of stomach/intestines FM before and after the table 1-6 test-meal (x ± SD)
Annotate:
*Compare P＜0.05 with comparison P＜0.01 # and control group before the test-meal
Conclusion: synthesis result shows that probiotics yoghourt has the effect that promotes digestive function to human body.
C) strengthen immunity
Experimental design: improve the effect of rat digestive function with mouse cell immunologic function, humoral immune function, monokaryon-macrophage function, four aspects of NK cytoactive experimental evaluation product.
Sample proterties and processing: sample is a probiotics yoghourt.The dosage design: basic, normal, high three dosage groups are respectively 1.7g/kg, 3.3g/kg, 10.0g/kg, and other establishes the 0g/kg group and replaces given the test agent with the deactivation sour milk.
Animal used as test: the female healthy mice of cleaning level ICR, west, Shanghai pul-must be triumphant animal used as test Co., Ltd provides.Cleaning level BALB/C Healthy female mouse, Shanghai Slac Experimental Animal Co., Ltd. provides.
Table 1-7 sample is to the influence of mouse thymus, spleen organ
| Dosage (g/kg.bw) | Number of animals (only) | Thymus gland/body weight (%) | The P value | Spleen/body weight (%) | The P value |
| 0 | 10 | 0.22±0.03 | 0.71±0.08 | ||
| 1.7 | 10 | 0.22±0.03 | 1.000 | 0.72±0.08 | 1.000 |
| 3.3 | 10 | 0.23±0.03 | 0.932 | 0.73±0.06 | 0.991 |
| 10.0 | 10 | 0.23±0.04 | 0.694 | 0.73±0.09 | 0.990 |
Credit is analysed by statistics: three dosage groups of sample are compared difference that there are no significant with the blank group.
Table 1-8 sample is cleaned up ability to mouse carbon influence
| Dosage (g/kg.bw) | Number of animals (only) | Phagocytic index | The P value |
| 0 | 10 | 5.28±1.03 | |
| 1.7 | 10 | 5.61±0.84 | 0.790 |
| 3.3 | 10 | 5.12±0.59 | 0.979 |
| 10.0 | 10 | 5.78±0.96 | 0.478 |
Credit is analysed by statistics: three dosage groups of sample are compared difference that there are no significant with the blank group.
The influence that the mouse spleen lymphocyte that table 1-9 sample is induced ConA transforms
| Dosage (g/kg.bw) | Number of animals (only) | Add ConA hole and the difference that does not add ConA hole absorbance | The P value |
| 0 | 10 | 0.030±0.020 | |
| 1.7 | 10 | 0.033±0.014 | 0.987 |
| 3.3 | 10 | 0.032±0.019 | 0.999 |
| 10.0 | 10 | 0.052±0.012 | 0.009 |
Credit is analysed by statistics: sample 10.0g/kg group is compared with the blank group, and significant difference is arranged.
Table 1-10 sample is to the influence of DNFB inducing mouse DTH
| Dosage (g/kg.bw) | Number of animals (only) | Auricular concha weightening finish (mg) | The P value |
| 0 | 10 | 7.5±2.5 | |
| 1.7 | 10 | 9.9±2.2 | 0.145 |
| 3.3 | 10 | 10.9±2.4 | 0.020 |
| 10.0 | 10 | 12.5±3.4 | 0.000 |
Credit is analysed by statistics: the weightening finish of sample 3.3g/kg, 10.0g/kg group mouse auricular concha is significantly higher than the blank group.
Table 1-11 sample is to the influence of NK cells in mice activity
| Dosage (g/kg.bw) | Number of animals (only) | NK cytoactive (%) | The P value |
| 0 | 0.56±0.11 | 44.5±13.8 | |
| 1.7 | 0.56±0.11 | 47.9±10.3 | 0.962 |
| 3.3 | 0.56±0.11 | 56.2±14.7 | 0.236 |
| 10.0 | 0.56±0.11 | 61.1±19.1 | 0.043 |
Credit is analysed by statistics: sample 10.0g/kg group NK cells in mice activity is significantly higher than the blank group.
Table 1-12 sample is to the influence of mouse antibodies cellulation (hemolysis plaque number)
| Dosage (g/kg.bw) | Number of animals (only) | Hemolysis plaque number (individual/10 6Splenocyte) | The P value |
| 0 | 10 | 165±38 | |
| 1.7 | 10 | 187±88 | 0.867 |
| 3.3 | 10 | 238±85 | 0.057 |
| 10.0 | 10 | 257±58 | 0.011 |
Credit is analysed by statistics: sample 10.0g/kg group mouse hemolysis plaque digital display work is higher than the blank group.
Table 1-13 sample is to mice serum HD50 value HC
50Influence
| Dosage (g/kg.bw) | Number of animals (only) | HC 50 | The P value |
| 0 | 10 | 60±22 | |
| 1.7 | 10 | 72±21 | 0.741 |
| 3.3 | 10 | 96±30 | 0.021 |
| 10.0 | 10 | 104±30 | 0.004 |
Credit is analysed by statistics: sample 10.0g/kg group mice serum HD50 value is significantly higher than the blank group.
Conclusion: sample all has tangible influence to cellular immune function, humoral immune function and the NK cytoactive of mouse, and therefore thinking strong can have the enhancing immunity function by board AB100 probiotic yogurt.
The above results shows: probiotics yoghourt can increase gastric juice and pepsin discharge rate, and can improve the mouse small intestine motor function of compound diphenoxylate constipation model.Can strengthen the propagation of mouse lymphocyte and the ability of DTH, the mouse hemolysis plaque is increased, the HD50 value raises, and can improve the NK cell activity.Probiotics yoghourt has the function that promotes digestion and strengthen immunity, has no side effect.
All quote in this application as a reference at all documents that the present invention mentions, just quoted as a reference separately as each piece document.Should be understood that in addition those skilled in the art can make various changes or modifications the present invention after having read above-mentioned instruction content of the present invention, these equivalent form of values fall within the application's appended claims institute restricted portion equally.
Claims (9)
1. a probiotics yoghourt comprises milk, it is characterized in that also comprising compound sugar 1.0-10 weight %; Probio 10
6～10
9Cfu/ml.
2. according to the described probiotics yoghourt of claim 1, it is characterized in that described milk is ordinary milk or the recombined milk or the milk-contained drink that are mixed with milk powder, whey powder, rare cream or other milk ingredients.
3. according to the described probiotics yoghourt of claim 1, it is characterized in that described probio is one of in streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium, lactobacillus acidophilus or the Lactobacillus casei or their any combinations.
4. according to the described probiotics yoghourt of claim 3, it is characterized in that described Bifidobacterium is one of among bifidobacterium adolescentis, bifidobacterium infantis, bifidobacterium longum, bifidobacterium breve, animal bifidobacteria, bifidobacterium bifidum or the bifidobacterium thermophilum or their any combinations.
5. according to the described probiotics yoghourt of claim 1, it is characterized in that described compound sugar is one of in oligomeric maltose, oligoisomaltose, FOS, galactooligosaccharide, xylo-oligosaccharide, soyabean oligosaccharides, gossypose, the lactulose or their any combinations.
6. according to the described probiotics yoghourt of claim 1, one of it is characterized in that also can comprising in 0.03-15% weight ratio sweetener, 0-0.1% weight ratio flavor substance or the 0.2-3.0% weight ratio thickener or any combination.
7. the preparation method of the described probiotics yoghourt of claim 1 comprises the following steps:
A) prepare raw material;
B) under 30-80 ℃, mixed milk liquid;
C) 30-80 ℃, under the pressure 15-30MPa, milk liquid homogeneous;
D) milk liquid sterilization, 70-120 ℃, 10s-30min;
E) milk liquid is cooled to 20-40 ℃;
F) milk liquid inoculation probio;
G) under 20-35 ℃, fermentation 2-5h;
H) cultured milk's liquid is warmed up to 35-50 ℃;
I) under 30-50 ℃, fermentation 2-5h;
J) cultured milk's liquid is cooled to 10-25 ℃;
K) can, seal.
8. each described probiotics yoghourt of claim 1-6 is in treatment or improve application aspect the functional dyspepsia FD.
9. the application of each described probiotics yoghourt of claim 1-6 aspect enhancing immunity.
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