CN106036318A - 一种能够改善肠道功能的芦笋发酵饮品及其制备方法 - Google Patents
一种能够改善肠道功能的芦笋发酵饮品及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种能够改善肠道功能的芦笋发酵饮品及其制备方法,属于发酵型功能饮料加工领域。以芦笋全笋为原料,利用副干酪乳杆菌CICC 6270和副干酪乳杆菌CICC 6271进行发酵,显著提升了芦笋水溶性膳食纤维含量及质量,得到的芦笋发酵原汁与鲜榨芦笋汁相比,本发明方法使芦笋水溶性膳食纤维含量提高了271.1%,且总膳食纤维的持水性和溶胀性分别提高了68.4%和68.0%。采用此芦笋发酵汁为主要原料,添加益生元,以及药食两用中草药车前子多糖提取物、桑椹提取物、郁李仁提取物和菊苣提取粉的组合物,相互之间协同增效,大大增强了芦笋发酵制品的改善肠道作用。本发明制备得到新型芦笋发酵功能饮品,能够有效改善肠道和通便润肠功能,纯天然、无副作用,可作为改善肠道功能的药物替代品。
Description
技术领域
本发明涉及一种能够改善肠道功能的芦笋发酵饮品及其制备方法,属于发酵型功能饮料加工领域。
背景技术
随着社会经济的发展和人民生活水平的提高,现代人群的膳食结构发生了重大变化,饮食趋精细化,导致膳食纤维摄入比例相应减少,高热量、低纤维的饮食习惯导致便秘的病发率高达9~13%,而诸如胆结石、肠癌、乳癌、高血压、糖尿病、痔疮、痤疮等疾病均与便秘有密切的关联,因此肠道健康和排便障碍问题不容小觑。
芦笋(Asparagus officinalis Linn.)又名石刁柏、龙须菜,享有“蔬菜之王”的美称。《神农本草经》记载:“芦笋者,石刁柏也。百蔬之王,上品之上。久服,轻身益气延年”。芦笋不仅含有多种维生素和氨基酸及硒、钼、锰等微量元素,而且富含皂苷、黄酮和多糖等多种活性成分,常食有抗疲劳、延年益寿的作用。其富含天然膳食纤维,对便秘具有良好的治疗效果。经过乳酸菌的发酵过程提高了发酵液中膳食纤维(DF)的含量。膳食纤维可分为水溶性膳食纤维(SDF)和水不溶性膳食纤维(IDF)。
SDF在大肠中可被微生物分解产生多种短链脂肪酸,调节肠道pH,此外膳食纤维的化学结构中含有许多亲水基团,具有良好的持水性,可增加人体排便的体积和速度,减轻直肠内的压力和泌尿系统的压力,从而具有很好的整肠功能。
车前子:车前子是车前科植物车前(Plantago asiatical L.)或平车前(Plantago depress Willd.)的干燥成熟种子,味甘,性寒,具有清热利尿、 渗湿通淋、明目、祛痰的功效。车前子多糖为胶性粘多糖,由阿拉伯糖、半乳糖、葡萄糖、甘露糖、鼠李糖、葡萄糖酸及少量木糖和岩藻糖组成。属于亲水性黏多糖, 具有良好的吸水膨胀性,具有软化粪便,缩短粪便排出体外的时间;同时其在肠道内被细菌分解后可产生易挥发性短链脂肪酸,降低大肠pH值,促进肠道蠕动,缩短肠内物质通过肠道的时间,使排便通畅;并可调节肠道菌群,增加排便量。
桑葚:桑椹系桑科植物桑(Morus albl L.)的干燥果穗,又名桑果、桑枣。气微,味微酸而甜,滋阴补血,生津润燥。用于肝肾阴虚,眩晕耳鸣,心悸失眠,须发早白,津伤口渴,内热消渴,肠燥便秘。单方药用产品桑椹膏临床已证实有治阴虚津少、口渴咽干、眩晕及肠燥便秘之功效。
郁李仁:郁李仁为蔷薇科植物欧李(Prunus humilis Bge.)、郁李(Prunus japonica Thunb.)或长柄扁桃(Prunus pedunculata Maxim.)的干燥成熟种子, 郁李仁味辛、甘、苦, 性平。主归脾、大肠、小肠经。本品润肠通便,下气利水,长于导行大肠之结气,润滑大肠之燥涩而通便, 又能行全身之水气, 所以具有润肠通便、利水消肿的作用。现代药理研究表明其水提取部分对动物肠运动的作用最为显著。菊苣:菊苣为菊科植物毛菊苣(Cichorium glandulosum Boiss. et Huet)或菊 苣(Cichoriumintybus L.)的干燥地上部分或根,气微,味苦、咸,性凉。其根部提取物干燥粉末能够提高肠内有益菌群的数量,每天服用可有效调节有益菌种类与数量,同时减少和抑制肠内腐败物的产生,抑制有害菌的生长,恢复肠内菌群的平衡。
益生元:可以通过选择性的刺激肠道益生菌的生长与活性,从而对寄主健康产生有益影响。低聚糖和多元醇是两类重要的益生元,因不被人体消化吸收,所以不增加能量摄入,且不被大多数的肠道腐败菌利用,但可以促进大部分肠道益生菌的生长繁殖,有助于改善肠道功能、提高营养物质的吸收。
在我国的专利文献中有利用普通微生物发酵芦笋的食品配方,如CN 104012945 A和CN 103431467 B,都仅仅是利用普通添加的乳酸菌或酵母菌,这些微生物无明确的代谢产物及其保健作用,且会破坏芦笋特有的营养和活性成分,并存在芦笋提取物成本高、发酵活菌饮料稳定性差等缺陷。通过上述专利文献和非专利文献的检索,目前还没有发现利用内源微生物强化发酵芦笋原料,以新型芦笋发酵汁和药食同源的中草药为主要原料制备的具有改善肠道功能的芦笋发酵功能产品。
发明内容
本发明提供了一种能够改善肠道功能的芦笋发酵饮品及其制备方法,首先发酵菌种选用了从健康芦笋中得到的功能微生物,代谢途径更适合芦笋发酵,大大提高了发酵液中水溶性膳食纤维的含量及其性能,可促进芦笋活性成分的吸收;其次,加入了益生元以及药食两用中草药车前子多糖提取物、桑椹提取物、郁李仁提取物和菊苣提取粉的组合物,相互之间协同增效,大大增强了芦笋发酵制品的保健作用。
本发明提供一种能够改善肠道功能的芦笋发酵饮品及其制备方法,包括如下步骤:
(1)以新鲜芦笋为原料,接种副干酪乳杆菌(Lactobacillus paracasei)CICC6270和副干酪乳杆菌(Lactobacillus paracasei)CICC6271,进行发酵,固液分离得新型芦笋发酵原汁;
(2)向芦笋发酵原汁中,加入益生元以及药食两用中草药车前子多糖提取物、桑椹提取物、郁李仁提取物和菊苣提取粉的组合物,制备得到新型芦笋发酵功能饮品;
步骤(1)中所述的副干酪乳杆菌(Lactobacillus paracasei)CICC6270和副干酪乳杆菌(Lactobacillus paracasei)CICC6271,所述菌株的专利菌保藏号分别为CGMCCNO.12211和CGMCC NO.12212,保藏日期为2016年3月14日,保藏单位为中国微生物菌种保藏管理委员会普通微生物中心,保藏地址为北京市朝阳区北辰西路1号院3号;
步骤(1)中所述副干酪乳杆菌CICC6270和副干酪乳杆菌CICC6271体积配比为3:1~3:5,控制发酵温度为15~40℃,发酵时间为12~96 h;所述副干酪乳杆菌CICC6 270和副干酪乳杆菌CICC 6271采用基础种子培养基(添加50%芦笋汁和2%葡萄糖)37℃静置活化30 h。
步骤(2)中所述的药食两用中草药车前子多糖提取物、桑椹提取物、郁李仁提取物和菊苣提取粉的组合物与芦笋发酵原汁的质量体积百分比依次分别为0.05~2%、0.05~2%、0.01~0.5%、0.03~5%;
经动物功能试验证明,本发明产品具有改善肠道功能的保健功效。本发明产品的食用量及食用方法是:以50 mL/瓶规格的产品为例,每日2瓶,早晚各1瓶。
本发明方案的实施,至少具有以下优势:
根据本发明方法,首先发酵菌种选用了从健康芦笋中得到的功能乳酸菌,充分释放和保留芦笋营养及活性成分,显著提高了芦笋水溶性膳食纤维的含量和质量,可更有效的促进芦笋活性成分的吸收和利用;其次,加入了具有改善肠道功能的药食两用中草药车前子多糖提取物、桑椹提取物、郁李仁提取物和菊苣提取粉的组合物,大大增强了芦笋发酵制品的改善肠道作用。
具体实施方式
下面将结合具体实施例来进一步对本发明作详细描述,以使本发明的目的、技术方案和优点更加清楚。以下实施例仅仅用于举例说明,并不对本发明构成任何限制。
实施例1
称取10 g新鲜健康芦笋笋基,用无菌水冲洗,之后依次用70%乙醇,次氯酸钠溶液(2.5%有效Cl-),70%乙醇浸泡3min,5min,30s,再用无菌水淋洗6次,并于无菌条件下晾干,已实现表面灭菌的目的;将表面灭菌处理的样品置于无菌研钵中研磨成粉末,然后依次用无菌水稀释成浓度为10-1、10-2、10-3悬液。分别取200 μL涂布于添加30%芦笋汁的MRS平板上,每个处理三个平行,置于35℃培养2-3天。根据菌落形态(大小、形状、颜色、表面光泽度、边缘整齐度、透明度等),随机挑取平板上具有差异的代表性菌落,纯化后将其接种于相对应斜面培养基4 ℃保存备用。
经过功能筛选试验后,发酵菌种选用从健康芦笋中分离得到副干酪乳杆菌CICC6270和副干酪乳杆菌CICC6271,所述菌株的保藏号分别为CGMCC NO.12211和CGMCCNO.12212。
制备方法:
(1)首先将副干酪乳杆菌CICC6270和副干酪乳杆菌CICC6271分别用MRS活化培养,然后用基础种子培养基(50%芦笋汁和2%葡萄糖)培养,37℃静置培养20 h。选取新鲜全笋表面清洗、消毒,按1:2(质量比)比例加水破碎,经10目震荡筛过滤得芦笋全浆,灭菌,条件为105℃15 min。冷却至室温后,CICC 6270和CICC 6271按体积比1:1接种,总接种量5%,37℃培养,当pH稳定至3.6,还原糖含量低于0.3%时结束发酵,固液分离得到芦笋发酵原汁。
(2)由步骤(1)制备的芦笋发酵原汁与鲜榨芦笋汁DF和SDF含量及DF的持水性与溶胀性的比较,含量测定方法采用酶-重量法测定(AOAC991.43),持水力采用纤维滞带水质量的方法测定,溶胀性采用床体积法测定,测定结果如下:
表1 芦笋发酵原汁和鲜榨芦笋汁膳食纤维含量和质量的比较
如表1所示,芦笋原料经副干酪乳杆菌CICC 6270和副干酪乳杆菌CICC 6271发酵得到的芦笋发酵原汁,与鲜榨芦笋汁相比,芦笋水溶性膳食纤维含量增加了约271.1%,DF持水力和溶胀性分别提高了68.4%和68.0%。
(3)芦笋发酵原汁 100 L
车前子多糖提取物 50 g
桑葚提取物 50 g
郁李仁提取物 10 g
菊苣提取物 30 g
异麦芽酮糖 300 g;
由以上原料制备而成,然后经超高温瞬时杀菌,得到发明品1。
实施例2
制备方法:
(1)具体步骤同实施例1 中(1)。
(2)芦笋发酵原汁 100 L;
车前子多糖提取物 200 g
桑葚提取物 200 g
郁李仁提取物 50 g
菊苣提取物 500 g;
水苏糖 100 g;
赤藓糖醇 60 g。
由以上原料制备而成,然后经超高温瞬时杀菌,得到发明品2。
实施例3
制备方法:
(1)首先将副干酪乳杆菌CICC 6270和副干酪乳杆菌CICC 6271分别用MRS活化培养,然后用基础种子培养基(30%芦笋汁和1%葡萄糖)培养,37℃静置培养30 h。选取新鲜全笋表面清洗、消毒,按1:3(质量比)比例加水破碎,经6目震荡筛过滤得芦笋全浆,灭菌,条件为100℃20 min。冷却至室温后,CICC6270和CICC6271按体积比1:1接种,总接种量2 %,37℃培养,当pH稳定至3.8,还原糖含量低于0.3%时结束发酵,固液分离,得到芦笋发酵原汁。
(2)芦笋发酵原汁 100 L;
车前子多糖提取物 80 g
桑葚提取物 100 g
郁李仁提取物 80 g
菊苣提取物 70 g
低聚异麦芽糖 250g;
低聚木糖 30g;
由以上原料制备而成,然后经超高温瞬时杀菌,得到发明品3。
以上结合具体实施方式对本发明进行了说明,这些具体实施方式仅仅是示例性的,不能以此限定本发明的保护范围,本领域技术人员在不脱离本发明实质的前提下可以进行各种修改、变化或替换。因此,依照本发明所作的各种等同变化,仍属于本发明所涵盖的范围。
Claims (7)
1.一种能够改善肠道功能的芦笋发酵饮品及其制备方法,其特征在于,包括如下步骤:
以新鲜芦笋为原料,接种副干酪乳杆菌CICC 6270和副干酪乳杆菌CICC 6271进行发酵,固液分离得新型芦笋发酵原汁;
(2)向芦笋发酵原汁中,添加益生元,以及药食两用中草药车前子多糖提取物、桑椹提取物、郁李仁提取物和菊苣提取粉的组合物,制备得到新型芦笋发酵功能饮品。
2.根据权利要求1所述的芦笋发酵饮品及其制备方法,其特征在于,步骤(1)中所述的副干酪乳杆菌CICC 6270和副干酪乳杆菌 CICC6271,专利菌种保藏号为CGMCC NO.12211和CGMCC NO.12212。
3.根据权利要求1所述的芦笋发酵饮品及其制备方法,其特征在于步骤(1)中所述副干酪乳杆菌CICC 6270和副干酪乳杆菌CICC 6271,采用基础种子培养基(添加50%芦笋汁和2%葡萄糖),37℃静置培养,活化16-30 h。
4.根据权利要求1所述的芦笋发酵饮品及其制备方法,其特征在于,步骤(1)中所述副干酪乳杆菌CICC 6270和副干酪乳杆菌CICC 6271体积配比为3:1~3:5,控制发酵温度为15~40℃,发酵时间为12~96 h。
5.根据权利要求1所述的芦笋发酵饮品及其制备方法,其特征在于,步骤(2)中所述的添加益生元为异麦芽酮糖、木糖醇、水苏糖、赤藓糖醇、低聚异麦芽糖、低聚果糖、低聚木糖其中的一种、几种或全部混合。
6.根据权利要求1所述的芦笋发酵饮品及其制备方法,其特征在于,步骤(2)中所述的车前子多糖提取物、桑椹提取物、郁李仁提取物和菊苣提取粉的组合物与芦笋发酵原汁的质量体积百分比依次分别为0.05~2%、0.05~2%、0.01~0.5%、0.03~5%。
7.权利要求1~6中任意一项所述的芦笋发酵饮品在制备改善肠道功能的药品、食品或保健品中的用途。
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CN102872233A (zh) * | 2012-10-17 | 2013-01-16 | 哈药集团中药二厂 | 一种有助于改善胃肠功能的口服制剂 |
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KR20150144101A (ko) * | 2014-06-16 | 2015-12-24 | 신일수 | 아스파라거스 음료 조성물의 제조방법 및 이에 의하여 제조된 아스파라거스 음료 조성물 |
CN105249326A (zh) * | 2015-10-15 | 2016-01-20 | 维尔信科技(潍坊)有限公司 | 一种含有益生菌和中药提取物的发酵果蔬组合物及其制备方法 |
CN105394178A (zh) * | 2015-11-16 | 2016-03-16 | 郎溪县南湖莲藕产销专业合作社 | 一种全藕乳酸饮料 |
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