CN104673708A - Active agent strain with strong fermentation capacity and health food - Google Patents
Active agent strain with strong fermentation capacity and health food Download PDFInfo
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- CN104673708A CN104673708A CN201410823213.4A CN201410823213A CN104673708A CN 104673708 A CN104673708 A CN 104673708A CN 201410823213 A CN201410823213 A CN 201410823213A CN 104673708 A CN104673708 A CN 104673708A
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- huolisu
- protective foods
- bacterial classification
- active agent
- fermentation
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- 238000000855 fermentation Methods 0.000 title claims abstract description 34
- 230000004151 fermentation Effects 0.000 title claims abstract description 34
- 239000013543 active substance Substances 0.000 title abstract 6
- 235000013402 health food Nutrition 0.000 title abstract 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 46
- 241000894006 Bacteria Species 0.000 claims abstract description 40
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 23
- 235000015141 kefir Nutrition 0.000 claims abstract description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 16
- 235000013305 food Nutrition 0.000 claims description 49
- 230000001681 protective effect Effects 0.000 claims description 46
- 230000001580 bacterial effect Effects 0.000 claims description 40
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- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical compound CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 3
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- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
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- 235000018553 tannin Nutrition 0.000 description 4
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- 231100000765 toxin Toxicity 0.000 description 3
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
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- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
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- 229910052791 calcium Inorganic materials 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
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- 210000000936 intestine Anatomy 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
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- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
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- 102000004190 Enzymes Human genes 0.000 description 1
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 102000014150 Interferons Human genes 0.000 description 1
- 108010050904 Interferons Proteins 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
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- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 241000283973 Oryctolagus cuniculus Species 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000011341 Sideroxylon dulcificum Nutrition 0.000 description 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 1
- 240000007326 Thaumatococcus daniellii Species 0.000 description 1
- 235000005266 Thaumatococcus daniellii Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
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- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 230000004856 capillary permeability Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000011089 carbon dioxide Nutrition 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
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- 229940079322 interferon Drugs 0.000 description 1
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- 229940039696 lactobacillus Drugs 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 210000003101 oviduct Anatomy 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
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- 229910052760 oxygen Inorganic materials 0.000 description 1
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- 230000024883 vasodilation Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Microbiology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Biomedical Technology (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Botany (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses an active agent strain with strong fermentation capacity and a health food, belonging to the field of health foods. The active agent strain comprises the following components in parts by weight: 1-10 parts of yeast, 1-10 parts of lactic acid bacteria and 1-5 parts of kefir. The active agent strain disclosed by the invention has relatively-strong fermentation capacity under the compound action of yeast, lactic acid bacteria and kefir and can be used for fermenting various different fermentable organisms. A product obtained by fermenting a fermented substance by using the active agent strain not only is long in shelf life, but also is diversified in effect and has a better curative effect for intestinal tract diseases, diabetes mellitus, skin diseases and other diseases. In addition, the active agent strain has a favorable protecting function for anthocyanin so as to be capable of keeping the original color and luster of fruits and vegetables if being used for fermenting various fruits and vegetables or being used as a preservative for fruit and vegetable juices.
Description
Technical field
The present invention relates to field of health care food, particularly a kind of Huolisu bacterial classification and protective foods with strong fermentation capacity.
Background technology
Protective foods common at present, such as various oral liquid, Yoghourt etc. all have certain nourishing function, but due to short by the quality guaranteed period, the restriction of the factors such as probiotic bacterium number is lower, the nourishing function of this kind of protective foods is poor, cannot play and obviously improve the healthy effect of eater.So be necessary to provide a kind of protective foods with excellent nourishing function.
For example, CN103168979A discloses a kind of hypoglycemic protective foods.Every 100 weight part protective foodss are made up of the raw material of following weight part: miracle fruit 40 parts, black tea 5 parts, Chinese yam 8 parts, honey 2 parts, composite probiotics ferment agent 3 parts, OK a karaoke club rubber powder 0.4 part, konjaku rubber powder 0.2 part, Xylitol 20 parts, surplus are water.CN102204674A discloses a kind of protective foods with alleviating physical fatigue function, be made up of the raw material of following masses volume ratio: Oviductus Ranae 1g-3g, milk-acid bacteria 1.6ml-14.4ml, containing milk-acid bacteria 3.7 × 106-2.6 × 108, wherein lactobacillus bulgaricus: thermophilus streptococcus=1: 1, lactose 2.4 ~ 12.8g.
Contriver finds that prior art at least exists following technical problem:
The effect of the protective foods that prior art provides is single.
Summary of the invention
Embodiment of the present invention technical problem to be solved is, provides the various Huolisu bacterial classification with strong fermentation capacity of a kind of effect and protective foods.Concrete technical scheme is as follows:
First aspect, provides a kind of Huolisu bacterial classification with strong leavening property, comprises the composition of following weight part: the Kefir grains bacterium of the yeast of 1-10 part, the milk-acid bacteria of 1-10 part and 1-5 part.
Particularly, described Kefir grains bacterium comprises Lactococcus lactis subsp.lactis, lactococcus lactis subsp, the mutation of Lactococcus lactis subsp.lactis dimethyl diketone, gram positive organism, bifidus bacillus, yeast, gemma, leuconostoc mesenteroides subsp mesenteroides, thermophilus streptococcus and Lactobacterium acidophilum.
Second aspect, provides a kind of protective foods, comprises the component of following weight percentage: the water of above-mentioned Huolisu bacterial classification, the fermented product of 1-20%, the sucrose of 1-10% and the surplus of 5-10%.
Particularly, described fermented product is fruit, vegetables.
Particularly, described fruit is selected from least one in grape, apple, peach, watermelon.
Particularly, described vegetables are selected from least one in wild cabbage, balsam pear, cucumber.
The third aspect, provide a kind of preparation method of above-mentioned protective foods, comprise: according to the weight proportion of component each in protective foods, the water of described Huolisu bacterial classification, described fermented product, described sucrose and surplus is added in fermentor tank, mix, sealed fermenting at 20-30 DEG C, until the pH of fermentation system is 2.0-2.5, stop fermentation, obtain this protective foods.
Fourth aspect, provides another protective foods, comprises the component of following weight percentage: the Huolisu bacterial classification described in the claim 1 or 2 of 5-10%, the milk of 85-94% and the sucrose of surplus.
5th aspect, provide the preparation method of the protective foods described in fourth aspect, comprise: according to the weight proportion of component each in protective foods, the sucrose of Huolisu bacterial classification, milk and surplus is added in fermentor tank, mix, at 20-30 DEG C of bottom fermentation, until fermentation system becomes solidification type yoghourt, obtain described protective foods.
The beneficial effect that the technical scheme that the embodiment of the present invention provides is brought is:
The Huolisu bacterial classification of what the embodiment of the present invention provided have strong leavening property, can be fermented the multiple organism that can be used to be fermented into food, utilize the protective foods not only long quality-guarantee period that this Huolisu strain fermentation obtains, and there is multiple efficacies, the diseases such as gastroenteropathy, diabetes, tetter are all had and treats curative effect preferably.
Accompanying drawing explanation
In order to be illustrated more clearly in the technical scheme in the embodiment of the present invention, below the accompanying drawing used required in describing embodiment is briefly described, apparently, accompanying drawing in the following describes is only some embodiments of the present invention, for those of ordinary skill in the art, under the prerequisite not paying creative work, other accompanying drawing can also be obtained according to these accompanying drawings.
Fig. 1 be the embodiment of the present invention 4 provide through the process of Huolisu bacterial classification and the lichee view after 30 days without the process of Huolisu bacterial classification.
Embodiment
For making technical scheme of the present invention and advantage clearly, below in conjunction with accompanying drawing, embodiment of the present invention is described further in detail.
First aspect, embodiments provides a kind of Huolisu bacterial classification with strong leavening property, comprises the composition of following weight part: Kefir grains (Kefir) bacterium of the yeast of 1-10 part, the milk-acid bacteria of 1-10 part and 1-5 part.
Yeast in the embodiment of the present invention is the yeast seeds that this area is commonly used, and it can be commercially available prod.For example, it can be selected from the several kinds in Sacharo mycodes yeast-like fungi.This saccharomycetic growth temperature range is about 4-42 DEG C, is particularly suited for growing between 25-28 DEG C.Because yeast utilizes the very capable of sucrose, it is in the lower floor of bacterium liquid during the fermentation, can at oxygen free condition, and sucrose is fermented into alcohol and carbonic acid gas under 2-7 is preferably the condition of 5 by pH.
Particularly, the milk-acid bacteria in the embodiment of the present invention is also the common lactic acid bacteria culturers in this area, and it can be commercially available prod.For example, this milk-acid bacteria can be lactobacillus class bacterial classification.
Particularly, the Kefir grains bacterium in the embodiment of the present invention is the commercially available prod of Australia Babushka milk-product company.Preferably, this Kefir grains bacterium comprises Lactococcus lactis subsp.lactis (Lactococcus lactis subsp.lactis), lactococcus lactis subsp (Lactococcus lactis subsp.cremoris), Lactococcus lactis subsp.lactis dimethyl diketone mutation (Lactococcus lactis subsp.Lactis biovar.diacetylactis), leuconostoc mesenteroides subsp mesenteroides (Leuconostoc mesenteroides subsp.mesenteroides), thermophilus streptococcus (Streptococcus thermonphilus) and Lactobacterium acidophilum (Lactobacillus acidophilus), gram positive organism, bifidus bacillus, yeast and gemma.
The above-mentioned Huolisu bacterial classification that the embodiment of the present invention provides, under the complex role of yeast, milk-acid bacteria, Kefir grains (Kefir) bacterium, is provided with stronger fermentation capacity, and can ferment the various different organism that can be used to be fermented into food.Use this Huolisu bacterial classification to ferment preparation-obtained food products not only long quality-guarantee period to such fermented product, and effect is diversified, all has treat curative effect preferably for diseases such as gastroenteropathy, diabetes, cardiovascular diseases, tetter.In addition, this Huolisu bacterial classification has excellent defencive function to anthocyanidin, therefore no matter uses it for all kinds of fruits and vegetables of fermentation or the sanitas as garden spgarden stuff, all has the ability keeping the original color and luster of fruits and vegetables.
Second aspect, embodiments provides a kind of protective foods, and it comprises the component of following weight percentage: the water of above-mentioned Huolisu bacterial classification, the fermented product of 1-20%, the sucrose of 1-10% and the surplus of 5-10%.
Be understandable that, upper " fermented product " described in the embodiment of the present invention refers to the existing organism that can carry out fermentation formation edible product.
The protective foods that the embodiment of the present invention provides, carry out fermentation by utilizing above-mentioned Huolisu bacterial classification to fermented product to prepare, wherein containing a large amount of probiotic bacteriums, not only long quality-guarantee period, such as, and for various diseases, gastroenteropathy, diabetes, tetter, cancer etc. all have good curative effect.
Particularly, the protective foods that the embodiment of the present invention provides has cleaning enteron aisle, makes Digestive tract recover normal function.Gastroenteropathy patient, through taking above-mentioned protective foods, can reduce and eliminate the accumulation of toxin in human body.In protective foods various probiotic bacterium regulating effect under, every physiological function of patient is improved.
Particularly, above-mentioned fermented product is fruit, vegetables.Be understandable that, above-mentioned fruit, vegetables refer to existing edible any fruit or vegetables.In order to improve the medicinal efficacy of tunning, the effect especially in treatment gastroenteropathy, as preferably, fruit is selected from least one in grape, apple, peach, watermelon.Vegetables are selected from least one in wild cabbage, balsam pear, cucumber.
The embodiment of the present invention additionally provides another protective foods, comprises the component of following weight percentage: the above-mentioned Huolisu bacterial classification of 5-10%, the milk of 85-94% and the sucrose of surplus.Be understandable that, the milk described in the embodiment of the present invention refers to pure milk, and it can be selected from conventional commercially available prod.
When the above-mentioned various fruit of use, vegetables or milk are as fermented product, the Huolisu bacterial classification utilizing the embodiment of the present invention to provide in its protective foods of preparing of fermenting containing a large amount of compositions being of value to human body.Citing is described below:
Pine Huolisu: when use grape occurs as during fermented product, this composition is described as super antioxidant, the street cleaner of scavenging free radicals rubbish in human body.
Lactic acid: the main source of tart flavour.Lactic acid can promote multivitamin synthesis, reduces cholesterol, has protective effect on cancer risk.Due to the people of the functions of intestines and stomach disorder that disease and poor eating habits cause, in digestive tube intestines, spoilage organism is preponderated, the protein eaten normally can not decompose absorption, but change amine toxin into and produce a large amount of foul smell, cause nauseating, abdominal distention and pain, constipation, cause the lower immune function of general, and then occur various internal organs disease, hemopathy and tetter.And the change of above-mentioned enteron aisle disease can be come by lactic acid just.The rehabilitation of lactic acid to type II diabetes plays an important role.
Weibull and tannin albuminate: occur as during fermented product when using the plant material containing tannin; Weibull and amino acid combine and namely produce tannin albuminate; they can form protective membrane at intestinal mucosal surface; play reduction capillary permeability; the converging action diminished inflammation; the toxicity of spoilage organism toxin is reduced, has the effect preventing rapidly diarrhoea.
Semi-lactosi: semi-lactosi can make ight soil acidifying in enteron aisle unobstructed, and suppress the product nitrogen effect of harmful bacteria, promote digesting and assimilating of albumen food, alleviate diarrhoea.
From the above, the healthcare products that the Huolisu bacterial classification utilizing the embodiment of the present invention to provide prepares can eliminate human body waste, and the traditional theory that this curing the disease with the traditional Chinese medical science first must clear up stomach is consistent, has high value medical health care.
Saccharifying enzyme: this composition is very favourable to diabetic subject.
The multivitamins such as Vc, Vb: this constituents, to cardiovascular systems, high ypotension and neural system, all plays a part the regulating effect of enhancing body and the resistibility improved infecting.
Vb
2, Vb
3: this composition participates in cellular oxidation reaction and promotes sugar, protein and metabolism of fat.
Vb
4: this composition contributes to leucocyte hyperplasia, strengthens immunological competence.
Vb
5: this composition can enhance metabolism, vasodilation.
Vb
6: this composition can promote amino acid metabolism.
Vb
12: this composition can participate in the metabolism of nucleic acid, choline, the synthesis of methionine(Met) and fat, carbohydrate, protection liver and neural normal function.
Vd
2: this composition promotes the absorption deposition of calcium, suppresses the excretion of calcium.
Folic acid: this composition participates in the synthesis of amino acid and nucleic acid, with Vb
12the erythrocytic generation of common promotion.
Beta-glucan (β-glucan): this composition is yeast cell wall composition, is acknowledged as a kind of cancer-resisting substance.
Interferon, rabbit: this composition has immunomodulatory and antitumous effect.
The third aspect, embodiments provide a kind of preparation method of above-mentioned protective foods, comprise: 1) according to the weight proportion of component each in protective foods, the water of Huolisu bacterial classification, above-described fermented product, sucrose and surplus is added in fermentor tank, mix, sealed fermenting at 20-30 DEG C, until the pH of fermentation system is 2.0-2.5, stop fermentation, obtain this protective foods.
Or, 2) according to the weight proportion of component each in protective foods, the sucrose of Huolisu bacterial classification, milk and surplus is added in fermentor tank, mixes, at 20-30 DEG C of bottom fermentation, until fermentation system becomes solidification type yoghourt, obtain this protective foods.Wherein, the 8-12 that generally ferments under these conditions can obtain solidification type yoghourt in individual hour.
Below further the present invention will be described by specific embodiment.
Wherein, the yeast used all can obtain from the brewing fermentation cylinder of any production grape wine producer; The milk-acid bacteria used all can obtain from the product of the producer of any production Yoghourt; The Kefir grains bacterium used is purchased from 1 kilogram of family wear in Sydney, Australia grandma's Kefir grains Milk Products Plant (Babushika, Syndey, Australia).
Embodiment 1
The Huolisu bacterial classification of 5% and the pure milk of 92%, the sucrose of 3% are added in fermentor tank, mixes, at 25 DEG C of bottom fermentations, until fermentation system becomes solidification type yoghourt, stop fermentation, obtain Huolisu Yoghourt.Wherein, the Huolisu bacterial classification that the present embodiment uses comprises the Kefir grains bacterium of the yeast of 5 weight parts, the milk-acid bacteria of 4 weight parts and 4 weight parts.
Probiotic bacterium quantity in the Huolisu Yoghourt provide embodiment 1 is tested, and the number that result shows contained probiotic bacterium (comprising milk-acid bacteria) in every milliliter of Huolisu Yoghourt is 1.2 × 10
9individual.In this Huolisu Yoghourt, any pathogenic bacterium do not detected, such as Salmonellas, Shigellae, Hemolytic streptococcus, streptococcus aureus simultaneously.
Embodiment 2
The Huolisu bacterial classification of 7% and the pure milk of 90%, the sucrose of 3% are added in fermentor tank, mixes, sealed fermenting at 27 DEG C, until fermentation system becomes solidification type yoghourt, stop fermentation, obtain Huolisu Yoghourt.Wherein, the Huolisu bacterial classification that the present embodiment uses comprises the Kefir grains bacterium of the yeast of 6 weight parts, the milk-acid bacteria of 3 weight parts and 5 weight parts.
Probiotic bacterium quantity in the Huolisu Yoghourt provide embodiment 2 is tested, and the number that result shows contained probiotic bacterium (comprising milk-acid bacteria) in every milliliter of Huolisu Yoghourt is 1.5 × 10
8individual.In this Huolisu Yoghourt, any pathogenic bacterium do not detected, such as Salmonellas, Shigellae, Hemolytic streptococcus, streptococcus aureus simultaneously.
Embodiment 3
By the Huolisu bacterial classification of 5% and 15% new fresh grape, 5% sucrose and 75% clear water add in fermentor tank, mix, sealed fermenting at 23 DEG C, until the pH of fermentation system is 2.5, stops fermentation, obtain Huolisu grape beverage.Wherein, the Huolisu bacterial classification that the present embodiment uses comprises the Kefir grains bacterium of the yeast of 3 weight parts, the milk-acid bacteria of 6 weight parts and 5 weight parts.
Beneficiating ingredient in the Huolisu grape beverage provide embodiment 3 detects, and result shows: containing lactic acid 170mg, formic acid 12.5mg in this Huolisu grape beverage of every 100ml, butyric acid 7mg, glucose 5g, ethanol 0.5g, tannin 1g, Vc15mg, VitB1 0.0125mg.
Embodiment 4
Load in freshness protection package together with after the Huolisu bacterial classification accounting for lichee weight 5% mixes with lichee by the present embodiment and store, utilizing ordinary method simultaneously, storing not utilizing the lichee of Huolisu bacterial classification process directly to load in freshness protection package.Within 30 days, observe the fresh-keeping state of above lichee afterwards.Wherein, the Huolisu bacterial classification that the present embodiment uses comprises: the Kefir grains bacterium of the yeast of 5 weight parts, the milk-acid bacteria of 5 weight parts and 5 weight parts.
Result is as shown in Figure 1, visible, and the lichee after the Huolisu bacterial classification process that the embodiment of the present invention provides still keeps fresh full state, and bright in colour, and utilizes the lichee of conventional storage method process corrupt.Visible, the Huolisu bacterial classification that the embodiment of the present invention provides has excellent antiseptic property.
Embodiment 5
The medicinal efficacy of the power element grape beverage that the Huolisu Yoghourt that the present embodiment provides embodiment 1-2 and embodiment 3 provide is tested.Wherein extracted the patient suffering from gastroenteropathy, diabetes, tetter and other illnesss at any time some, every patient drinks above protective foods 500ml every day.Concrete test process and result as shown in table 1.
Table 1
As shown in Table 1, the protective foods that the embodiment of the present invention provides, i.e. Huolisu grape beverage effect variation of providing of the Huolisu Yoghourt that provides of embodiment 1 and embodiment 2 and embodiment 3, all has good curative effect to diseases such as gastroenteropathy, diabetes, tetter and cancers.
The foregoing is only preferred embodiment of the present invention, not in order to limit the scope of the invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (9)
1. there is a Huolisu bacterial classification for strong fermentation capacity, comprise the composition of following weight part: the Kefir grains bacterium of the yeast of 1-10 part, the milk-acid bacteria of 1-10 part and 1-5 part.
2. Huolisu bacterial classification according to claim 1, it is characterized in that, described Kefir grains bacterium comprises Lactococcus lactis subsp.lactis, lactococcus lactis subsp, the mutation of Lactococcus lactis subsp.lactis dimethyl diketone, leuconostoc mesenteroides subsp mesenteroides, thermophilus streptococcus and Lactobacterium acidophilum.
3. a protective foods, comprises the component of following weight percentage: the water of the Huolisu bacterial classification described in the claim 1 or 2 of 5-10%, the fermented product of 1-20%, the sucrose of 1-10% and surplus.
4. protective foods according to claim 3, is characterized in that, described fermented product is fruit, vegetables.
5. protective foods according to claim 4, is characterized in that, described fruit is selected from least one in grape, apple, peach, watermelon.
6. protective foods according to claim 4, is characterized in that, described vegetables are selected from least one in wild cabbage, balsam pear, cucumber.
7. the preparation method of the protective foods described in an any one of claim 3-6, comprise: according to the weight proportion of component each in protective foods, the water of described Huolisu bacterial classification, described fermented product, described sucrose and surplus is added in fermentor tank, mix, sealed fermenting at 20-30 DEG C, until the pH of fermentation system is 2.0-2.5, stops fermentation, obtain described protective foods.
8. a protective foods, comprises the component of following weight percentage: the Huolisu bacterial classification described in the claim 1 or 2 of 5-10%, the milk of 85-94% and the sucrose of surplus.
9. the preparation method of a protective foods according to claim 8, comprise: according to the weight proportion of component each in protective foods, the described sucrose of described Huolisu bacterial classification, described milk and surplus is added in fermentor tank, mix, at 20-30 DEG C of bottom fermentation, until fermentation system becomes solidification type yoghourt, stop fermentation, obtain described protective foods.
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