CN101715303A - 具有益生菌的果汁饮料 - Google Patents
具有益生菌的果汁饮料 Download PDFInfo
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- CN101715303A CN101715303A CN200880013658A CN200880013658A CN101715303A CN 101715303 A CN101715303 A CN 101715303A CN 200880013658 A CN200880013658 A CN 200880013658A CN 200880013658 A CN200880013658 A CN 200880013658A CN 101715303 A CN101715303 A CN 101715303A
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- beverage
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- cfu
- juice
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Abstract
可使用包含益生菌和低聚果糖的果汁饮料来促进有益细菌在肠中的生长。还公开了用于制备果汁饮料的方法。该方法可获得长贮存期同时保持高水平的细菌成活力。可以以例如冷冻干燥或冷冻的形式向饮料中加入益生菌。
Description
发明领域
本发明涉及饮料。特别地,其涉及益生菌饮料。
发明背景
消费者在使它们的日常饮食作为维持或改善他们的健康的手段方面显示日益增加的兴趣。现代生活方式减少了准备食物和进食的时间,这促成了不健康的饮食,例如,通过增加消费不健康方便食品而导致的不健康饮食,所述方便食品由于它们的制备或贮存所涉及的方法而被认为是营养价值较低。加工食品的消费与有益的肠道细菌数目的减少相关。已知的减少有益细菌在肠道中的存活的其他因素包括压力以及红肉和酒精的消费。减少的有益细菌使得不期望的细菌在胃肠道中生长并且减少由有益细菌产生的营养物的量。
人的提高的寿命正引起增加的老龄市民的数目。相对于整个人口,该人口统计展示了增加的疾病例如胃肠道感染、便秘、肠易激综合征(irritable bowel syndrome)(IBS)、炎性肠病(inflammatorybowel disease)(IBD)、克罗恩病、溃疡性结肠炎、食物过敏、腹泻、心血管疾病和某些癌症例如结肠直肠癌的发病率。证据表明此类疾病可与减少的有益细菌的水平相关。
近年来,以被靶向的方式影响身体的功能以对生理和营养产生积极影响的功能性食品的制造和销售一直在增加。美国国立补充替代医学中心(The National Center for Complementary and AlternativeMedicine)(NCCAM),国立卫生研究院(NIH)将“功能性食物”解释为“可具有生物活性组分(例如,多酚、植物雌激素、鱼油、类胡萝卜素)的、可提供除基本营养外的健康益处的日常饮食组分”。参见NCCAM,“BACKGROUNDER:Biologically Based Practices:An Overview”(October,2004)。该文献可见于美国国立补充替代医学中心(NCCAM)的网站。
经历扩张发展的一个市场是含有益生菌的食品。益生菌是用于通过改善其肠内微生物平衡来有益地影响宿主动物的健康和营养的补充饮食的活细菌培养物。(参见Fuller,R.,“Probiotics in Man andAnimals,”Journal of Applied Bacteriology,66:365-378(1989))。益生菌的有益方面包括减少的腹泻相关疾病的发病率或持续时间、肠易激综合征的减轻以及减少的乳糖不耐性的症状。另外的有益方面包括高脂血症患者中血脂水平的改善和便秘的减轻。还已显示益生菌的施用减少了儿童和成人中的抗生素相关性腹泻。(Lewis SJ,Freedman AR.Review article:the use of biotherapeutic agentsin the prevention and treatment of gastrointestinal disease.Aliment Pharmacol Ther.1998Sep;12(9):807-22.)。
益生元(Prebiotics)是在人胃肠道中不可消化的,还优先刺激某些细菌的生长的物质。(Schrezenmeir J,de Vrese M.Probiotics,prebiotics,and synbiotics--approaching a definition.Am.J.Clin.Nutr.2001Feb;73(2Suppl):361S-364S)。已知的益生元包括:果聚糖例如菊粉和低聚果糖(fructooligosaccharide)(FOS);低聚半乳糖(galacto-oligosaccharide)(GOS);乳果糖和麦芽糊精。低聚果糖在小肠中不被水解,而是通过小肠进入大肠,在这里它们优先支持乳杆菌属(lactobacillus)和双岐杆菌属(bifidobacterium)的益生菌株系的生长,增加此类益生菌在结肠的定殖。相比之下,低聚果糖不支持不期望的细菌例如类杆菌(bacteroide)、梭菌属(clostridia)和梭杆菌属(Fusobacteria)的种的生长(参见Rao AV.J Dose-response effects of inulin and oligofructose onintestinal bifidogenesis effects.Nutr.1999Jul;129(7Suppl):1442S-5S)。
合生素(Synbiotic)产物包含益生元和益生菌(参见Rolfe RD.The role of probiotic cultures in the control ofgastrointestinal health.J Nutr.2000Feb;130(2SSuppl):396S-402S和其中的参考文献)。益生元可促进益生菌的生长。合生素乳制品在本领域内是已知的。然而,某些人群可能不消费乳制品。此外,存在对为消费者提供益生菌以增强有益细菌在肠道中生长的不同产品的持续需要。
因此,在本领域内存在对当被包装时保持细菌成活力且可在胃肠道中促进益生菌生长的合生素果汁饮料的需要。
发明概述
本发明的一个方面是装在具有防盗盖(tamperproof seal)的容器中的含有苹果汁、香蕉汁、菠萝汁、蓝莓果汁、低聚果糖和益生菌的饮料。益生菌选自动物双歧杆菌(乳酸亚种)(B.animalis(lactis))和鼠李糖乳杆菌(L.rhamnosus)和其混合物。当被冷藏36天时,果汁饮料将保持≥108CFU/fl.oz细菌和提供≥0.1g/fl.oz的低聚果糖。
本发明的另一个方面是装在具有防盗盖的容器中的含有桔子汁、芒果汁、菠萝汁、苹果汁、低聚果糖和益生菌的饮料。益生菌选自动物双歧杆菌(乳酸亚种)和鼠李糖乳杆菌和其混合物。当被冷藏36天时,果汁饮料将保持≥108CFU/fl.oz细菌和提供≥0.1g/fl.oz的低聚果糖。
本发明的另一个方面涉及制造使大量有活力的细菌得到保持的饮料的方法。将低聚果糖与苹果汁或香蕉泥以及一种或多种选自苹果、香蕉、蓝莓、桔子、芒果和菠萝的其他果汁组合,从而形成果汁/低聚果糖混合物。将益生菌与果汁/低聚果糖混合物相组合,从而形成果汁饮料。可冷冻、冷冻干燥或冷藏细菌。
本发明的另一个方面是装在具有防盗盖的容器中的含有苹果汁、香蕉汁、菠萝汁、蓝莓汁、0.10至0.15g/fl oz的低聚果糖和1.0×109至1.0×1012CFU/fl.oz的细菌的饮料。益生菌选自动物双歧杆菌(乳酸亚种)和鼠李糖乳杆菌以及其混合物。当被冷藏36天时,仍然保持1.0×109至1.0×1012CFU/fl.oz的动物双歧杆菌(乳酸亚种)。
本发明的另外方面是装在具有防盗盖的容器中的含有桔子汁、芒果汁、苹果汁、菠萝汁、0.10至0.15g/fl oz的低聚果糖和1.0×108至1.0×109CFU/fl.oz的细菌的饮料。益生菌选自动物双歧杆菌(乳酸亚种)和鼠李糖乳杆菌以及其混合物。当被冷藏36天时,仍然保持1.0×108至1.0×109CFU/fl.oz的细菌。
本发明的另外方面是装在具有防盗盖的容器中的含有桔子汁和1.0×108至1.0×109CFU/fl.oz的细菌的饮料。益生菌选自动物双歧杆菌(乳酸亚种)和鼠李糖乳杆菌以及其混合物。当被冷藏36天时,仍然保持1.0×108至1.0×109CFU/fl.oz的细菌。
附图概述
图1A-1D举例说明在一段时间内细菌在不同饮料中的存活。图1A显示对于桔子芒果菠萝(热带的)制剂使用冷冻的细菌产生的细菌存活。图1B显示对于桔子芒果菠萝(热带的)制剂使用冷冻干燥的细菌产生的细菌存活。图1C显示对于浆果制剂使用冷冻的细菌产生的细菌存活。图1D显示对于浆果制剂使用冷冻干燥的细菌产生的细菌存活。
图2比较第36天图1A至D中显示的饮料中的细菌成活力。
图3显示在一段时间内具有不同的果汁和细菌的组合的饮料中细菌成活力的维持。MB Bif(浆果与动物双歧杆菌(乳酸亚种)混合);MBRham(浆果与鼠李糖乳杆菌混合);OMP Bif(桔子-芒果-菠萝与动物双歧杆菌(乳酸亚种));OMP Rham(桔子-芒果-菠萝与鼠李糖乳杆菌);SB Rham(蓝莓-香蕉与鼠李糖乳杆菌);SB Bif(草莓-香蕉与动物双歧杆菌(乳酸亚种))。4E7和2E8分别代表在0时刻时4×107CFU/ml和2×108CFU/ml的接种细菌水平。
图4显示在一段时间内具有不同的单一果汁的饮料中细菌成活力的维持。Rham(鼠李糖乳杆菌);Bif(动物双歧杆菌(乳酸亚种))。4E7表示4×107CFU/ml的接种细菌水平。
发明详述
本发明人的发现是某些益生菌饮料可获得长贮存期并且维持高细菌存活率。当甚至在灌注后冷藏36天时消费时,此类饮料产品还能够递送≥108CFU细菌/fl.oz饮料。
本文中使用的术语“贮存期”是指在饮料被包装后直至其被消费或就有活力的细菌进行检测时的时间长度。饮料在其贮存期期间维持大量有活力的细菌。饮料在它们的贮存期期间维持大量有活力的细菌,从而在消费时为消费者提供≥108CFU细菌/fl.oz饮料、≥5×108CFU细菌/fl.oz饮料、≥109CFU细菌/fl.oz饮料、≥5×109CFU细菌/fl.oz饮料、≥1010CFU细菌/fl.oz饮料、≥5×1010CFU细菌/fl.oz饮料、≥1011CFU细菌/fl.oz饮料或≥5×1011CFU细菌/fl.oz饮料的最低水平。消费的时间可以是第0天至第20天、25天、26天、27天、28天、29天、30天、31天、32天、33天、34天、35天、36天、37天、38天、39天、40天、41天或42天之间的任何时间。
已知双岐杆菌属的细菌对人的健康施以有益的影响。提高的双岐杆菌数目导致增加的乳酸和醋酸水平,这减小了消化道中的pH,从而抑制了有害细菌例如产气荚膜梭菌(Clostridium perfringens)、艰难梭菌(Clostridium difficile)和某些病原性大肠杆菌(Escherichia coli)的生长。还已知乳杆菌属的种对许多病症和疾病包括抗生素诱导的胃肠微生物菌群的不平衡、高胆固醇血症、阴道感染、大肠杆菌感染和免疫力低下(depressed immunity)施加有益影响。Shauss AG,Method of Action,Clinical Application andToxicity Data,3J.Advancement Med.163(1990)。体外研究已显示嗜酸乳杆菌(L.acidipholus)可抑制病原性细菌例如幽门螺杆菌(Helicobacter pylori)、金黄色葡萄球菌(Staphylococcusaureus)、铜绿假单胞菌(Pseudomonas aeruginosa)和藤黄八叠球菌(Sarcina lutea)的生长。Shahani KM等人,Natural AntibioticActivity of Lactobacillus acidophilus and bulgaricus,11Cultured Dairy Products J.14(1976);Rolfe RD.The role ofprobiotic cultures in the control of gastrointestinal health.J Nutr.2000Feb;130(2S Suppl):396S-402S。
双岐杆菌属的益生菌株系,特别地种:短双岐杆菌(B.breve)、动物双歧杆菌(乳酸亚种)、长双歧杆菌(B.longum)、双歧双歧杆菌(B.bifidum)、青春双歧杆菌(B.adolescentis)、嗜热双歧杆菌(B.thermophilum)和婴儿双岐杆菌(B.infantis)可用于饮料。还可使用乳杆菌属的益生菌,特别地种:嗜酸乳杆菌(L.acidophilus)、干酪乳杆菌(L.casei)、鼠李糖乳杆菌、类干酪乳杆菌(L.paracasei)、约氏乳杆菌(L.johnsonii)、路氏乳杆菌(L.reuteri)和植物乳杆菌(L.plantarum)、德氏乳杆菌乳亚种(L.lactis)、保加利亚乳杆菌(L.bulgaricus)。一些饮料可包含来自多个种的细菌。适当的株系是可商购获得的,例如分别由Danisco USA,Inc以HOWARU Bifido,HOWARU Rhamnosus和HOWARU Acidophilus销售的动物双歧杆菌(乳酸亚种)HN019、鼠李糖乳杆菌HN001和嗜酸乳杆菌NCFM。
一个或多个细菌物种可存在于饮料中。一个细菌物种对其他种的比例可大范围变化。比例可以是大约0.00000001比1、大约0.0000001比1、大约0.000001比1、大约0.00001比1、大约0.0001比1、大约0.001比1、大约0.01比1、大约0.1比1、大约1比1。当两种细菌存在于饮料中时,细菌可以是例如动物双歧杆菌(乳酸亚种)和鼠李糖乳杆菌。可使用其他组合。
有活力的细菌数目通常报告为CFU或菌落形成单位。当以用于单个菌落形成的适当的稀释度涂布细菌时一个菌落由单个有活力的细菌形成。这对于微生物学家来说是已知的标准技术。通常,量表示为液量单位例如毫升(ml)或液盎司(fl.oz)中的CFU的数目。U.S.regulation 21CFR 101.9(b)(5)(viii)将液盎司精确地定义为30ml。足够数量的有活力的细菌对于获得益生菌的有益效应可能是必需的。通常以一定水平的有活力的细菌包装细菌;然而,在消费前,水平可能减少,从而阻碍消费者获得有益剂量的细菌。事实上,美国国立补充替代医学中心(NCCAM)已鉴定了与益生菌产品的质量相关的几个问题,包括:产品中细菌的成活力、产品中细菌的类型和滴度以及在贮存下的稳定性。上面引用“BACKGROUNDER:Biologically BasedPractices:An Overview”。
可任选地用于供人消费的产品的益生元的类型包括菊粉、低聚果糖(FOS)、低聚半乳糖(GOS)、乳果糖和麦芽糊精。此类益生元可以在植物中天然产生、半合成、合成、重组产生等。通常此类益生元将以半纯化的状态使用,其中植物、果实、花或蔬菜来源的其他组分或合成或半合成反应的其他组分浓度减少和/或被除去。
菊粉是由不同聚合程度的低聚物的混合物组成的天然发生的可溶性纤维。菊粉主要由果糖单位组成并且通常具有末端葡萄糖。植物菊粉通常包含2至140个果糖单位。菊粉可从多种来源,包括菊芋(Jerusalem artichoke)、大丽花(dahlia)、洋葱、大蒜和菊苣块茎获得。麦芽糊精是从玉米淀粉产生的甜度适中的多糖。乳果糖是合成的非天然发生的糖。二糖乳果糖(半乳-果糖)是通过葡萄糖至果糖的异构化从乳糖(半乳-葡萄糖)合成的。还可例如通过使用从路氏乳杆菌L103纯化的β-半乳糖苷酶作为催化剂从乳糖合成低聚半乳糖(GOS)。
可通过本领域内已知的几个方法的任一个制备低聚果糖。例如,可从天然物质提取低聚果糖。低聚果糖存在于许多种类的植物中,包括大丽花、菊苣、洋葱、大蒜、葱、小麦、黑麦、朝鲜蓟和番茄。还可通过化学技术酶促产生低聚果糖。例如,可通过用酶例如果糖基转移酶(EC 2.4.1.9)和呋喃果糖苷酶(EC 3.2.1.26)处理蔗糖来合成低聚果糖。Hidaka H.等人A fructooligosaccharides-producingenzyme from Aspergillus niger ATCC 20611.Agric.Biol.Chem.1988;52:1181-1187。低聚果糖因用于促进双岐杆菌属的种的生长而特别闻名。(Rossi M,Corradini C,Amaretti A,NicoliniM,PompeiA,Zanoni S,Matteuzzi D.Fermentation offructooligosaccharides and inulin by bifidobacteria:acomparative study of pure and fecal cultures.Appl EnvironMicrobiol.2005Oct;71(10):6150-8.)。
低聚果糖通常是结合至末端葡萄糖的果糖的直链。低聚果糖可以是短链聚合物的混合物。果糖链的长度,也称为聚合的程度或DP,可以是大约2至大约5。通常,果糖链长度在2至4之间变化。此类短链低聚果糖还可称为GF2(1-蔗果三糖)、GF3(蔗果四糖(nystose))和GF4(蔗果五糖(1-β-fructofuranosyl nystose))。可使用适当的可商购获得的低聚果糖例如由GTC Nutrition(Golden,CO 80401)提供的
可以以本领域内已知的多种方法包括例如在含有酪蛋白的培养基上进行培养来制备细菌。任选地,可在酪蛋白不存在的情况下培养细菌,从而提供完全不含乳制品的细菌制剂。可通过冷冻、冷藏或冷冻干燥贮存细菌而不使成活力减少至期望的水平之下。细菌可以以它们贮藏时的状态例如冷藏、冷冻干燥或冷冻状态加至饮料中。任选地,可在加入至饮料之前解冻细菌。可在生长之后冷冻细菌并且以冷冻状态维持细菌直至将它们加入至饮料。
在用于制备果汁饮料的一个方法中,将低聚果糖与果汁组合,对低聚果糖/果汁混合物进行巴氏法灭菌,然后将冷冻的细菌加入低聚果糖/果汁混合物。假如细菌未进行巴氏法灭菌,则可将其他组分进行巴氏法灭菌并且以任何适当的顺序组合。果汁可以以不同的形式包括液体、浓缩物、提取物、果泥、果酱(paste)、果肉(pulp)等形式存在。将果汁饮料分配入瓶子、硬纸盒或容器,通过本领域内已知的适当方法进行密封。密封的容器可以任选地在冷藏的情况下运输或贮存。冷藏温度通常具有大约0℃、大约2℃、大约4℃、大约6℃、大约8℃或大约10℃的下限。冷藏温度通常具有大约4℃、大约6℃、大约8℃或大约10℃的上限。通常,冷藏温度为大约2℃至大约6℃。
在用于制备果汁饮料的另一个方法中,向一个容器中的苹果汁提取物中加入细菌,以在使果浆被其他不期望的细菌污染的程度减少至最低的条件下形成果浆。在分开的容器中,将低聚果糖与果汁组合。果汁可以以不同的形式包括浓缩物、提取物、果泥、果酱、果肉等形式存在。将果浆与果汁/低聚果糖混合物混合在一起,从而形成最终的饮料,将所述饮料分配入瓶子、硬纸盒或容器,然后通过本领域内已知的适当方法密封。可以任选地在冷藏的条件下运输或贮藏密封的容器。冷藏温度通常具有大约0℃、大约2℃、大约4℃、大约6℃、大约8℃或大约10℃的下限。冷藏温度通常具有大约4℃、大约6℃、大约8℃或大约10℃的上限。通常,冷藏温度为大约2℃至大约6℃。
用于饮料的适当的果汁组合包括来自苹果、香蕉、桔子、芒果和菠萝的果汁。该饮料在本文中称为桔子-芒果-菠萝或OMP。在该饮料中展示优异存活的细菌物种包括动物双歧杆菌(乳酸亚种)。称为“浆果”或“蓝莓”的第二适当的果汁组合包括来自苹果、香蕉和蓝莓的果汁。还发现桔子汁维持优异的鼠李糖乳杆菌存活。
可向果汁饮料中加入维生素和矿物质。可加入任何适当的维生素。例如,加入的维生素可以是一种或多种下列维生素:维生素A、维生素B1、维生素B2、维生素B3(烟酸)、维生素B5(泛酸)、维生素B6、维生素B7、维生素B9、维生素B12、维生素C、维生素D、维生素E或维生素K。可加入任何适当的矿物质。例如,加入的矿物质可以是钙、氯化物、铬、镁、磷、钾、钠、硫、钴、铜、氟、碘、铁、锰、钼、镍、硒、钒、锌中的一种或多种。可以以与人营养需求相容的任何形式加入维生素和矿物质。可将维生素和矿物质加至任何期望的水平。饮料中的量可以以任何适当百分数的每日参考摄取量(Reference Daily Intake)(RDI)存在。例如,维生素或矿物质可以以大约:2%、5%、10%、20%、25%、30%、40%、50%、60%、75%、100%、150%、200%、300%、400%或大约500%的RDI的上限存在。维生素或矿物质可以以大约:1%、2%、5%、10%、20%、25%、30%、40%、50%、60%、75%、100%、150%、200%或大约300%的RDI的下限存在。备选地,可以以国际单位(IU)或重量/重量(w/w)来测量加入的维生素或矿物质的量。例如,饮料每份可含有100%的RDI的维生素E、维生素B 3(烟酸)、维生素B5(泛酸)、维生素B6和维生素B12中的每一种。
任选地,可加入已知或预期具有有益效应的额外的组分。例如,饮料可包含一种或多种下列物质:油例如ω-3或ω-6、草药和香料。草药和香料成分可以以提取的形式存在。本领域内已知的任何适当的草药和香料可用作组分。可加入的示例性草药和香料包括Kava Kava、贯叶连翘(St.John’s Wort)、锯叶棕(Saw Palmetto)和人参。
细菌接种物的状态可影响细菌在果汁饮料中的存活。之前,已以冷冻干燥的形式加入细菌。本发明者已发现冷冻细菌的加入提供了饮料中细菌存活的意外提高。在贮存期结束时保持活力的加入饮料的细菌的百分数具有大约:10%、15%、20%、25%、30%、35%、40%、45%、50%、55%、60%、65%、70%、75%、80%、85%、90%、95%或100%的上限。在贮存期结束时保持活力的加入饮料的细菌的百分数具有大约:10%、15%、20%、25%、30%、35%、40%、45%、50%、55%、60%、65%、70%、75%、80%、85%或大约90%的下限。
果汁彼此之间可以以不同的量存在于饮料中。每一种果汁可以以等量存在。每一种果汁还可以以比一种或多种果汁更大的量存在。一种果汁可以比另一种果汁多大约10-50%,比另一种果汁多大约50-100%,比另一种果汁多大约100-200%,比另一种果汁多大约200-300%,比另一种果汁多大约300-500%或比另一种果汁多大约500-1000%。在浆果果汁混合物中,苹果汁可以以40至80%的果汁存在;菠萝汁可以以5至15%的果汁存在;香蕉泥可以以10至25%的果汁存在;以及蓝莓泥可以以2至10%的果汁存在。在热带果汁混合物中,苹果汁可以以大约20至50%的量存在;芒果泥(汁)可以以10至40%的量存在,桔子汁可以以15至35%的量存在,菠萝汁可以以5至20%的量存在;以及香蕉泥(汁)可以以2至12%的量存在。此类百分数是重量/重量百分数。
苹果汁的量具有大约2%、大约5%、大约10%、大约20%、大约30%或大约35%的总饮料的下限。苹果汁的量具有大约40%、大约50%、大约60%或大约70%的总饮料的上限。通常,苹果汁的量为30至70%的总饮料。
果汁的白利糖度(Brix)等于果汁中可溶性固体的总量度。可溶性固体主要包括糖(蔗糖、果糖和葡萄糖),从而白利糖度被认为是存在于果汁中的糖的量度。为说明白利糖度,我们使用等价于百分数的白利度(Brix degree)。饮料的白利糖度值具有大约13.5、大约14.0、大约14.5、大约15.0、大约15.5或大约16.0的下限。饮料的白利糖度值具有大约14.0、大约14.5、大约15.0、大约15.5、大约16.0、大约16.5、大约17.0、大约17.5或大约18.0的上限。果汁饮料的白利糖度值通常在大约14.0至大约15.0的范围内。
饮料的pH值具有大约3.2、大约3.6、大约3.8或大约4.0的下限。饮料的pH值具有大约3.6、大约3.8、大约4.0或大约4.2的上限。通常,pH范围是大约3.4至大约3.9。
在饮料制备后冷藏的第36天,饮料中含有的细菌的数目具有大约106CFU/fl.oz、大约5×106CFU/fl.oz、大约107CFU/fl.oz、大约5×107CFU/fl.oz、大约108CFU/fl.oz、大约5×108CFU/fl.oz、大约109CFU/fl.oz或大约5×109CFU/fl.oz的下限。在饮料制备后冷藏的第36天,饮料中包含的细菌的数目具有大约108CFU/fl.oz、大约5×108CFU/fl.oz、大约109CFU/fl.oz、大约5×109CFU/fl.oz、大约1010CFU/fl.oz、大约5×1010CFU/fl.oz、大约1011CFU/fl.oz、大约5×1011CFU/fl.oz、大约1012CFU/fl.oz或大约5×1012CFU/fl.oz的上限。可在生产后大约30至36天的任何方便的时间估量成活力。
存在于饮料中的低聚果糖的量具有大约0.01g/fl.oz、大约0.05g/fl.oz、大约0.1g/fl.oz、大约0.13g/fl.oz、大约0.5g/fl.oz、大约1g/fl.oz、大约1.5g/fl.oz或2g/fl.oz的下限。存在于饮料中的低聚果糖的量具有大约0.1g/fl.oz、大约0.5g/fl.oz、大约1g/fl.oz、大约1.5g/fl.oz、大约2g/fl.oz、大约2.5g/fl.oz或3g/fl.oz的上限。
通常,将能够装10fl.oz的瓶子用作饮料的容器。一般地,按照本方法制造的饮料将长时间保持足够的细菌成活力以使一份10fl.oz的饮料为消费者提供≥5×109CFU的细菌和≥1g的低聚果糖。通常,一份10fl.oz的饮料具有5×109CFU的细菌和1.33g的低聚果糖。
实施例1
使用冷冻的细菌进行的桔子芒果菠萝(热带的)饮料的制备
将苹果汁、香蕉泥、芒果汁、桔子汁和菠萝汁与充足的低聚果糖组合,从而产生大约0.1g/fl.oz的低聚果糖。将混合物进行短暂的巴氏法灭菌,然后泵入制成品罐。缓慢地以冷冻的形式加入益生菌,将其与果汁混合物混合,从而形成最终的饮料。对于热带饮料,每300加仑的果汁/低聚果糖混合物加入大约1151×1011cfu。
实施例2
使用冷冻的细菌进行的浆果饮料的制备
按照实施例1的方法,使用与充足低聚果糖组合的苹果汁、菠萝汁、香蕉泥和蓝莓泥制备浆果饮料,从而产生大约0.1g/fl.oz的低聚果糖。对于浆果饮料,每300加仑果汁/低聚果糖混合物加入大约1535DCU。此外,加入维生素和矿物质以产生每份饮料100%的RDI的下列维生素:维生素E(30IU)、烟酸(20mg)、泛酸(10mg)、维生素B12(6μg)和维生素B6(2mg)。以0.36%w/w加入抗坏血酸。该组分的组合提供了意料之外的良好细菌存活。特别地,维生素和矿物质的包含产生了与在不使用维生素和矿物质的情况下制备的果浆饮料相比提高的细菌成活力。
实施例3
使用冷冻干燥的细菌进行的桔子芒果菠萝益生菌果汁的制备
对苹果汁进行巴氏法灭菌,然后贮存在干净的产品罐(Producttank)中的2,000加仑的槽中。然后将苹果汁转移入益生菌接种果浆槽(Slurry tank)。一进入槽中就立即搅拌以产生涡旋,加入一袋或多袋细菌,将其与苹果汁混合,从而形成果浆。
包装益生菌以防止污染。可将细菌低温贮存大约3个月或冷冻贮存大约1年。
槽已在用于贮存或混合饮料的任何组分之前进行了灭菌。可通过任何适当的方法进行灭菌。例如,可通过高压灭菌法或通过使用消毒液进行灭菌。在加入果浆槽之前也已对含有益生菌的包装的外表面进行了灭菌。这些和其他方法用于使不期望的生物在最终的饮料中的存在减少至最低程度。
缓慢和充分地向苹果汁中加入益生菌。当加入所有细菌后,继续混合直至冷冻干燥的颗粒溶解在苹果汁中。加入至饮料中以在贮存期结束时保持期望量的活细菌的细菌的正确量可容易地测定而无需过度的实验。例如,图3显示用于进行该测定的细菌存活数据。通常,加入4至8袋(每袋装有1至2.5Kg的细菌)细菌来获得期望的量。
在第二2000加仑的槽中,将剩下的果汁与低聚果糖混合,从而形成果汁/低聚果糖混合物。
最后,将果浆从果浆槽转移至装有果汁/低聚果糖混合物的2000加仑的槽中。将果浆和果汁/低聚果糖混合物充分混合。进行2分钟的时间,将混合的混合物回流通过果浆槽。然后将完成的饮料倾倒入容器内。可以使用只进行短暂清洗的果浆槽产生另外的批次,只要另外的批次在15分钟内开始。超过该时间的更长的延迟需要充分清洗果浆槽。
在本实施例中,将细菌与120加仑苹果汁在果浆槽中混合。可改变细菌的量以在最终的饮料中获得期望量的细菌。通常,小袋包含大约2kg的细菌。在本实施例中使用8小袋。向1680加仑的果汁/低聚果糖混合物中加入果浆,从而产生1800加仑的终体积。这些量可按比例改变来满足期望的饮料的最终量。
Claims (24)
1.装有饮料且具有防盗盖的容器,所述饮料包含:
(i)苹果汁;
(ii)香蕉汁;
(iii)蓝莓汁;
(iv)菠萝汁;
(v)≥0.1g/fl.oz的低聚果糖;和
(vi)≥108CFU/fl.oz的选自动物双歧杆菌(乳酸亚种)(Bifidobacterium animalis(lactis))、鼠李糖乳杆菌(Lactobacillus rhamnosus)和其混合物的细菌,
其中当将所述饮料冷藏36天时,仍保持≥108CFU/fl.oz的所述细菌。
2.装有饮料且具有防盗盖的容器,所述饮料包含:
(i)桔子汁;
(ii)芒果汁;
(iii)菠萝汁;
(iv)苹果汁;
(v)≥0.1g/fl.oz的低聚果糖;和
(vi)≥108CFU/fl.oz的选自动物双歧杆菌(乳酸亚种)、鼠李糖乳杆菌和其混合物的细菌;
其中当将所述饮料冷藏36天时,仍保持≥108CFU/fl.oz的所述细菌。
3.权利要求1或2的饮料,其包含≥0.5g/fl.oz的低聚果糖。
4.权利要求1或2的饮料,其包含≥1g/fl.oz的低聚果糖。
5.权利要求1或2的饮料,其包含≥5×108CFU/fl.oz的所述细菌。
6.权利要求1或2的饮料,其包含≥109CFU/fl.oz的所述细菌。
7.权利要求1或2的饮料,其中所述细菌是动物双歧杆菌(乳酸亚种)。
8.权利要求1或2的饮料,其中所述细菌是鼠李糖乳杆菌。
9.权利要求1或2的饮料,其中所述细菌是动物双歧杆菌(乳酸亚种)和鼠李糖乳杆菌的混合物。
10.权利要求2的容器,其中饮料还包含香蕉汁。
11.制备能够维持大量的有活力的细菌的果汁饮料的方法,其包括:
将低聚果糖与苹果汁和一种或多种选自:香蕉、蓝莓、桔子、芒果和菠萝果汁的果汁组合,从而形成果汁/低聚果糖混合物;
将选自动物双歧杆菌(乳酸亚种)、鼠李糖乳杆菌和其混合物的细菌与果汁/低聚果糖混合物组合,从而形成果汁饮料。
12.权利要求11的方法,其中所述饮料含有≥0.1g/fl.oz的低聚果糖。
13.权利要求11的方法,其中所述饮料含有≥0.5g/fl.oz的低聚果糖。
14.权利要求11的方法,其中所述饮料含有≥1g/fl.oz的低聚果糖。
15.权利要求11的方法,其还包括:用果汁饮料填充容器,然后密封填充的容器。
16.权利要求11的方法,其中细菌是动物双歧杆菌(乳酸亚种)。
17.权利要求11的方法,其中细菌是鼠李糖乳杆菌。
18.权利要求11的方法,其中细菌是动物双歧杆菌(乳酸亚种)和鼠李糖乳杆菌的混合物。
19.权利要求11的方法,其还包括在冷藏条件下贮存果汁饮料至少30天。
20.权利要求11的方法,其还包括在第30至第36天就有活力的细菌检测果汁饮料。
21.权利要求1或2的容器,其中所述饮料包含:
(i)0.10至0.15g/fl.oz的低聚果糖;和
(ii)1.0×108至1.0×1012CFU/f l.oz的动物双歧杆菌(乳酸亚种)细菌;其中当将饮料冷藏36天时,仍然保持1.0×108至1.0×1012CFU/fl.oz的所述细菌。
22.权利要求1或2的容器,其中所述饮料包含:
(i)0.10至0.15g/fl.oz的低聚果糖;和
(ii)1.0×108至1.0×109CFU/fl.oz的动物双歧杆菌(乳酸亚种)细菌;其中当将饮料冷藏36天时,仍然保持1.0×108至1.0×109CFU/fl.oz的所述细菌。
23.权利要求1或2的容器,其中所述饮料包含:
(i)0.10至0.15g/fl.oz的低聚果糖;和
(ii)1.0×109至1.0×1012CFU/fl.oz的动物双歧杆菌(乳酸亚种)细菌;其中当将饮料冷藏36天时,仍然保持1.0×109至1.0×1012CFU/fl.oz的所述细菌。
24.权利要求21、22或23的容器,其中所述饮料还包含香蕉汁。
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US (1) | US20080299255A1 (zh) |
EP (1) | EP2150129A1 (zh) |
CN (1) | CN101715303A (zh) |
BR (1) | BRPI0809476A2 (zh) |
CA (1) | CA2684001A1 (zh) |
MX (1) | MX2009010594A (zh) |
WO (1) | WO2008134626A1 (zh) |
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US3901403A (en) * | 1973-10-15 | 1975-08-26 | West Co | Tear-open tamperproof closure seal |
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US20100166721A1 (en) * | 2006-06-09 | 2010-07-01 | Fabiola Masri | Probotic compositions and uses thereof |
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2008
- 2008-04-28 EP EP08747018A patent/EP2150129A1/en not_active Withdrawn
- 2008-04-28 CN CN200880013658A patent/CN101715303A/zh active Pending
- 2008-04-28 US US12/110,746 patent/US20080299255A1/en not_active Abandoned
- 2008-04-28 CA CA002684001A patent/CA2684001A1/en not_active Abandoned
- 2008-04-28 MX MX2009010594A patent/MX2009010594A/es active IP Right Grant
- 2008-04-28 BR BRPI0809476-4A patent/BRPI0809476A2/pt not_active IP Right Cessation
- 2008-04-28 WO PCT/US2008/061762 patent/WO2008134626A1/en active Application Filing
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CN102191192A (zh) * | 2010-12-21 | 2011-09-21 | 北京博锦元生物科技有限公司 | 一种动物双歧杆菌及其应用方法 |
CN102191192B (zh) * | 2010-12-21 | 2012-09-26 | 北京博锦元生物科技有限公司 | 一种动物双歧杆菌及其应用方法 |
CN102334712B (zh) * | 2011-08-25 | 2015-07-01 | 罗四维 | 一种改善肠道微生物溶液的制备方法 |
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CN102919922A (zh) * | 2012-11-08 | 2013-02-13 | 黑龙江省轻工科学研究院 | 一种复合益生菌发酵蓝莓果汁粉的制备方法 |
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CN106857837A (zh) * | 2017-02-13 | 2017-06-20 | 安徽宇宁果胶股份有限公司 | 一种益生菌与益生元复合饮料 |
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CN107334025A (zh) * | 2017-08-08 | 2017-11-10 | 安徽永骏生物科技有限公司 | 一种蓝莓发酵饮料 |
CN107373254A (zh) * | 2017-08-08 | 2017-11-24 | 安徽永骏生物科技有限公司 | 一种蜂蜜芒果汁 |
CN108634138A (zh) * | 2018-06-12 | 2018-10-12 | 金果园老农(北京)食品股份有限公司 | 一种西梅果肉饮料及其制备方法 |
CN116195641A (zh) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | 谷物果蔬饮料及其制备方法 |
CN114304271A (zh) * | 2022-03-04 | 2022-04-12 | 山东福乐维康生物科技有限公司 | 一种适于乳糖不耐症人群的益生菌发酵牛奶及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
CA2684001A1 (en) | 2008-11-06 |
MX2009010594A (es) | 2009-12-14 |
EP2150129A1 (en) | 2010-02-10 |
WO2008134626A1 (en) | 2008-11-06 |
BRPI0809476A2 (pt) | 2014-09-09 |
US20080299255A1 (en) | 2008-12-04 |
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