CN106418060A - 一种用于缓解急性肠胃炎的保健饮料及其制备方法 - Google Patents
一种用于缓解急性肠胃炎的保健饮料及其制备方法 Download PDFInfo
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Abstract
本发明涉及保健食品的技术领域，具体地是，特别涉及一种用于缓解急性肠胃炎的保健饮料及其制备方法。提供了一种用于缓解急性肠胃炎的保健饮料，该保健饮料包括以下质量百分比的各组分：果葡糖浆2‑30％，发酵乳清蛋白0.5‑5％，发酵果蔬汁1.5‑15％，低聚果糖1.5‑5.0％，β‑葡聚糖0.01‑2.0％，余量为水，它是一种口感好无副作用的饮品，能够有效缓解急性肠胃炎引起的肠胃不适；也提供了一种用于缓解急性肠胃炎的保健饮料的制备方法，该方法工艺过程简单、生产周期短、易于大规模生产。
Description
技术领域
本发明涉及保健食品的技术领域，具体地是，特别涉及一种用于缓解急性肠胃炎的保健饮料及其制备方法。
背景技术
急性肠胃炎是现代社会的一种常见疾病，是胃肠粘膜的急性炎症。常见的急性胃炎有单纯性和糜烂性两种，前者表现为上腹不适、疼痛、厌食、恶心和呕吐；后者以上消化道出血为主要表现，有呕血和黑粪。
胃肠炎引起的恶心、呕吐通常发病较急，开始多腹部不适，继而恶心、呕吐。腹部阵发性绞痛并有腹泻，每日数至数十次水样便，黄色或黄绿色，含少量粘液，伴有不同程度的发热、恶寒、头痛等。少数病例可因频繁吐泻，导致脱水及电解质紊乱、酸中毒等，急性肠胃炎患者的胃肠道中通常还存在粘膜损伤、肠道菌群的失调/紊乱、胃肠道代谢功能下降等一系列的问题。
目前，针对急性肠胃炎主要以药物性治疗为主，如中药、西药。西药对胃肠道的刺激性较大，副作用也较大且不可避免，而中药虽然副作用小，但是中药一般口感苦涩、价格昂贵、材料稀缺，同时因治疗功效不同，熬制方法也有所差异，但是急性肠胃炎发病病理/病因复杂，中药药物的针对性明显不足。而且不管是中药还是西药均无法以保健食品的方式对急性肠胃炎进行快速治疗急性肠胃炎，现有技术章也没有缓解急性肠胃炎的饮料类保健食品。
发明内容
本发明所要解决的技术问题是：提供一种用于缓解急性肠胃炎的保健饮料，它是一种口感好无副作用的饮品，能够有效缓解急性肠胃炎引起的肠胃不适。
本发明所采取的技术方案是：提供一种用于缓解急性肠胃炎的保健饮料，包括以下质量百分比的各组分：果葡糖浆2-30％，发酵乳清蛋白0.5-5％，发酵果蔬汁1.5-15％，低聚果糖1.5-5.0％，β-葡聚糖0.01-2.0％，余量为水。
其中，所述发酵乳清蛋白的制备是以乳清蛋白或奶粉为原料，制备原料液，经过酶解和发酵工艺制得；所述发酵果蔬汁是由以下制备是以果蔬为原料，制备果蔬原料液，先用酵母菌发酵，然后用醋酸菌发酵，最后用乳酸菌发酵的三次发酵工艺制得。
作为优选，本发明保健饮料还可以包括以下质量百分比的各组分：果葡糖浆20-30％，发酵乳清蛋白0.5-4.5％，发酵果汁5-15％，低聚果糖2.5-5.0％，β-葡聚糖0.5-2.0％，余量为水。
发酵果蔬汁可以是以下某一种果蔬作为原料，也可以是多种果蔬作为原料制备而成。
其中，所述植物果蔬包括：菠菜，马齿苋，莼菜，金花菜，发菜，苜蓿菜，木耳叶，海带，紫菜，海白菜，白罗卜，胡罗卜，水罗卜，大白葱，生姜，韭菜薹，菜花，西兰花，莴笋，山药，芋头，芦笋，竹笋，牛蒡，茭白，鱼腥草，南瓜，金南瓜，冬瓜，苦瓜，乳瓜，黄瓜，丝瓜，佛手瓜，菜瓜，胡瓜，西葫芦，番茄，草莓，蓝莓，黑莓，桑葚，覆盆子，葡萄，青提，红提，水晶葡萄，马奶子，蜜橘，砂糖橘，金橘，蜜柑，甜橙，脐橙，西柚，柚子，葡萄柚，柠檬，文旦，莱姆，桃(油桃，蟠桃，水蜜桃，黄桃)，李子，樱桃，杏，梅子，杨梅，西梅，乌梅，大枣，沙枣，海枣，蜜枣，橄榄，荔枝，龙眼(桂圆)，槟榔，苹果(红富士，红星，国光，秦冠，黄元帅)，梨(砂糖梨，黄金梨，莱阳梨，香梨，雪梨，香蕉梨)，蛇果，海棠果，沙果，柿子，山竹，黑布林，枇杷，杨桃，山楂，圣女果，无花果，白果，罗汉果，火龙果，猕猴桃，西瓜，美人瓜，甜瓜，香瓜，黄河蜜，哈密瓜，木瓜，乳瓜，菠萝，芒果，栗子，椰子，奇异果，芭乐，榴莲，香蕉，甘蔗，百合，莲子，石榴，核桃，拐枣。
果葡糖浆的最大优点在于其甜味特性与其他甜味剂共同作用，具有优越的协同增效作用，可改善保健食品与饮料的口感，减少苦味和怪味。
发酵乳清蛋白乳清蛋白是一种高营养优质蛋白，具有极高的蛋白利用效价且易被消化吸收，同时所含必须氨基酸种类齐全，是可获得营养最全面的天然蛋白质之一。国内外研究表明，乳清蛋白生物活性肽具有多种生理活性功能，可用于生产具有保健功能的食品。其中，抗氧化肽因其具有清除体内自由基，防癌抗衰老的功能引起了科技工作者的广泛关注。乳清蛋白肽可通过酶解和微生物发酵法获得，因此本发明，先利用生物酶解技术将乳清蛋白进行一定程度的酶解，在利用微生物发酵技术产生大量的生物多肽，将两种方法结合即得到了丰富的乳清蛋白肽，又使其有较好的风味。
发酵果蔬汁以果汁和蔬菜汁为原料，经微生物发酵并调制而成，可将益生菌和果蔬汁的优点综合起来，既有果蔬原料自身的营养成分抗物质和维生素，又有微生物菌发酵过程中产生的大量有机酸、益生元和多糖类物质产生，且具有独特的发酵风味，同时赋予其新的营养和保健功能。发酵果蔬汁的营养功能与保健功能特性，包括润肠通便、调节胃肠道菌群、免疫调节作用、抗氧化作用、降低胆固醇活性等。益生菌发酵果蔬汁的特点符合时代的需求，具有广阔的开发及利用前景。
低聚果糖除具有一般功能性低聚糖的物理化学性质外，最引人注目的生理特性是它能明显改善肠道内微生物种群比例，尤其是对肠道益菌的增殖作用。低聚果糖对肠道中有益菌群如双岐杆菌、乳酸杆菌等有选择性增殖作用，使有益菌群在肠道中占有优势，抑制有害菌的生长，减少有毒物质(如内毒素、氨类等)的形成，对肠粘膜细胞和肝具有保护作用，从而防止病变肠癌的发生，增强机体免疫力；能促进微量元素铁、钙的吸收与利用，以防止骨质疏松症；可减少肝脏毒素，能在肠中生成抗癌的有机酸，有显著的防癌功能；且口味纯正香甜可口，具有类似脂肪的香味和爽口的滑腻感。
β-葡聚糖的来源可以是酵母、燕麦或食用菌，食用菌来源如：绣球菌、裂褶菌、蘑菇。β-葡聚糖可增加肠道菌群发酵产生短链脂肪酸，降低肠道的pH值，通过减少致病菌改变肠道的菌群组成，促进肠道健康。
与现有技术相比，本发明的一种用于缓解急性肠胃炎的保健饮料与现有技术相比具有以下优点：首先，本发明的保健饮料具有简单疗效好，能够有效的缓解急性肠胃炎、胃胀气等肠胃不适，可以有效抑制肠道有害菌群的生长，促进胃肠道益生菌生长，增强肠道蠕动起到润肠通便的效果；其次，因为各有效成分之间互相配合的综合作用，促进肠道的新陈代谢与促进维生素、矿物质元素等的吸收，因此最终使得本发明的保健饮料在促进肠胃新陈代谢，对急性肠胃炎引起的胃肠道黏膜的损伤起到很好的修复效果的同时，食用后不易复发，疗效更彻底；再者，本发明是一种保健饮料，无药物的副作用，优于西药，且比中药口感更好更爽口，更易于被广大急性肠胃炎患者或消费者接受，适用人群更广。
本发明所要解决的另一个技术问题是：提供一种用于缓解急性肠胃炎的保健饮料的制备方法，该方法工艺过程简单、生产周期短、易于大规模生产。
一种用于缓解急性肠胃炎的保健饮料的制备方法包括以下步骤：
①制备发酵乳清蛋白：以乳清蛋白粉、奶粉中的一种或两种的混合为原料，加纯水，原料与纯水的质量比为1:3-5，得原料液，调原料液pH为4.0-7.0，在原料液中添加碱性蛋白酶和木瓜蛋白酶，酶解温度50-60℃，酶解2-4h，80-100℃灭菌5-30分钟，冷却后，接种乳酸菌，35-40℃发酵20-30小时，过滤，即得所述发酵乳清蛋白；
②制备发酵果蔬汁：所述发酵果蔬汁具体是由以下步骤获得：选取优质果蔬原料，制备成果蔬原汁，稀释，得果蔬原料液；80-100℃灭菌5-30min，冷却至室温；以果蔬原料液计，加入酵母菌在25-40℃温度下发酵4-5天，80-100℃灭菌5-30min，冷却至室温；加入 醋酸杆菌在25-40℃的温度下发酵3-4天，80-100℃灭菌5-30min，冷却至室温；加入乳酸菌在30-40℃的温度下发酵5-7天，80-100℃灭菌5-30min，过滤，得到发酵果蔬汁；
③制作保健饮料及无菌灌装：称取步骤①制备的发酵乳清蛋白、步骤②制备的发酵果蔬汁以及配方量的果葡糖浆、低聚果糖、β-葡聚糖组分，余量加水，定量混合，搅拌混匀，120-130℃杀菌10-15s，无菌灌装，得到保健饮料成品。
在所述步骤①中，以原料液的质量计，所述碱性蛋白酶的质量百分量为0.05-0.5‰、所述木瓜蛋白酶的质量百分量为0.01-0.3‰，所述乳酸菌的质量百分量为1-10％。
所述步骤①和步骤②中的酵母菌为酿造酵母菌、布拉迪酵母菌、马克思克鲁维酵母的一种或几种的混合菌；所述步骤②中的醋酸杆菌为沪酿1.01醋酸菌、许氏醋酸杆菌、巴氏醋杆菌AS.41的一种或几种的混合菌；所述步骤②中的乳酸菌为保加利亚乳杆菌、植物乳杆菌、嗜热链球菌的一种或几种的混合菌。
在所述步骤②中，以果蔬原料液的质量计，所述果蔬原料液中果蔬原汁的质量百分量为20-50％，所述酵母菌的质量百分量为1-10％，所述醋酸杆菌的质量百分量为1-10％，所述乳酸菌的质量百分量为1-10％，也可以再在果蔬原料液中添加5-35％食品级葡萄糖或5-35％食品级白砂糖。
本发明的一种用于缓解急性肠胃炎的保健饮料的制备方法与现有技术相比具有以下优点：该方法制备工艺简单，适合进一步推广和大规模生产，发酵果蔬汁和发酵乳清蛋白的菌种明确，工艺可控，可以有效避免杂菌的生长，而得到优质的发酵液，可通过生物发酵罐进行发酵，大大缩短发酵周期，实现发酵乳清蛋白和果蔬发酵汁的工业化生产。
具体实施方式
下面结合具体实施方式对本发明作进一步说明，具体实施方式中，没有明确指出具体步骤的均是按照常规操作进行，此处不再累述。
所述ppm为百万分之一，也等同于单位mg/kg；本发明所采用的酵母菌菌种符合国标GB/T20886-2007，乳酸菌菌种符合行业标准QB/T4575-2013，醋酸杆菌菌种符合轻工业标准SB/T 10307-1999。
1、发酵乳清蛋白的制备：
A.原料液的制备：称取乳清蛋白600kg、奶粉600kg，均分为三组混匀，分别加水1200L、1600L、2000L，制备成质量分数分别为25％、20％、16.67％的原料液；
B.调pH为4.0～7.0，在原料液中下表1中的量添加水解酶，温度50-60℃，酶解时间2-4h，结束后，80-100℃灭菌5-30min，冷却后，接种如下表中酵母菌的量，35-40℃发酵20-30小时，得到发酵乳清蛋白，通过瞬时高温杀菌器120-130℃杀菌10-15s，然后进行无菌灌装，4-10℃储存，备用。
表1
2、发酵果蔬汁的制备：
发酵果蔬汁的制备：选取优质果蔬原料，清洗后，用匀浆机匀浆，得果蔬原汁，分为果蔬原汁质量分别为120kg、240kg、300kg的三组中，加纯水稀释至每组果蔬原汁质量占果蔬原料液总质量的20％、40％、50％，得到每组重量均为600kg的果蔬原料液；80-100℃灭菌5-30min，冷却至室温；将发酵罐中灭菌后的果蔬原料液加入表2中第一次发酵的酵母菌，在25-40℃温度下发酵4天，80-100℃灭菌5-30min，冷却至室温；加入表2中第二次发酵的醋酸杆菌在25-40℃的温度下发酵4天，80-100℃灭菌5-30min，冷却至室温；加入表2中第三次发酵的乳酸菌在35-40℃的温度下发酵7天，80-100℃灭菌5-30min，板框过滤得到发酵果蔬汁，4-10℃储存，备用。
表2
3、制作保健饮料及无菌灌装：
制备100kg的本发明保健饮料，所需的添加量，按照表3称取配方量的原料，余量加水，定量混合，搅拌混匀，120～130℃杀菌10～15s，无菌灌装，得成品：
表3
为了进一步说明，设置以下相关试验验证本发明的保健饮料的有益效果。
1、感官鉴定
利用本发明的实施例6与对比例1-对比例6之间进行感官对比，结果见表5。
表4感官评分标准(满分100分)
表5保健饮料的感官品质评价
| 样品 | 滋味 | 气味 | 杂质 | 口感 | 综合评分 |
| 对比例1 | 11 | 11 | 18 | 20 | 61 |
| 对比例2 | 10 | 10 | 19 | 27 | 66 |
| 对比例3 | 12 | 9 | 18 | 21 | 60 |
| 对比例4 | 16 | 10 | 20 | 26 | 72 |
| 对比例5 | 17 | 10 | 19 | 30 | 76 |
| 实施例6 | 17 | 18 | 18 | 38 | 91 |
因为果蔬汁中存在单宁苦味，是不利于整体滋味的，但是经过三次发酵过程消除了果蔬汁本身的单宁苦味，而且还增加了发酵果蔬汁特有的风味物质，从而进一步提高了最终产品的感官品质。从表5中可以直观看出，本发明保健饮料比对比例1-5中的整体感官较好。本发明采用果葡糖浆、低聚果糖、β-葡聚糖作为原料，配以发酵乳清蛋白、发酵果蔬汁的优化组合来制备本发明保健饮料，有效提高了整体风味。
2、治疗效果判定
观察6组治疗效果、患者满意度及不良反应发生情况，本发明使用实施例6的保健饮料与对比例1-5进行对比。治疗效果见表6。
疗效判定标准
优：12小时内无恶心、发热、呕吐、腹泻等症状，身体机能恢复良好；
良：24小时内无恶心、发热、呕吐、腹泻等症状，身体机能恢复良好；
可：48小时内无恶心、发热、呕吐、腹泻等症状，身体机能恢复良好；
差：72小时内症状体征仍未改善。
其中，优良率(％)＝(优+良)/总实例数×100％。
表6
表6结果显示，运用本发明的保健饮料比使用其他的饮料的优良率大幅提高，患者满意率达到90％以上，而且无不良反应。
3、对肠道菌群的影响
实验流程及操作如下所示：
步骤①：将体重25±2g健康实验小鼠分7组，每组6个，雌雄各半，其中一组为空白对照组，各组喂以相同的基础饲料，每日分别给小鼠灌胃相同体积的纯净水、对比例1-5和实施例6的保健饮料，灌胃期一周。
步骤②：制备GAM(肠道菌群发酵)培养基：蛋白胨10g，大豆胨3g，消化血清粉13.5g，酵母浸膏5g，牛肉膏2.2g，牛肝膏1.2g，葡糖糖3g，磷酸二氢钾2.5g，氯化钠3g，可溶性淀粉5g，L-半胱胺酸盐0.3g，硫乙醇酸钠0.3g，琼脂1.5g，蒸馏水1L，pH7.2-7.4，110℃灭菌20分钟；
步骤③：在无菌条件下取0.2g小鼠粪以及小鼠相同部位0.2g的肠道内容物，用灭菌后的生理盐水稀释到10-1-10-7，选择合适的稀释度样品50μL分别接种于培养基上进行培养，每个稀释度做三个平行。大肠杆菌：37℃，需氧培养24h后进行菌落计数；乳酸杆菌和双歧杆菌：37℃，厌氧培养48h进行菌落计数。每克粪便或肠道内容物的菌落数CFU/g＝菌落数×10n(10n为菌落数相对应的稀释度)，结果以每克粪及内容物中的细菌菌落数的对数值表示，结果见表7。
表7肠道菌群数量及pH值(lgCFU/g，)
| 菌种 | 对照组 | 对比例1 | 对比例2 | 对比例3 | 对比例4 | 对比例5 | 实施例6 |
| 肠杆菌 | 5.72±0.31 | 5.36±0.27 | 5.57±0.24 | 5.60±0.40 | 5.68±0.21 | 5.63±0.35 | 5.21±0.33 |
| 双歧杆菌 | 6.41±0.22 | 7.29±0.25 | 7.04±0.39 | 7.11±0.44 | 6.96±0.32 | 6.78±0.21 | 7.35±0.36 |
| 乳酸杆菌 | 5.89±0.31 | 6.88±0.37 | 6.89±0.28 | 6.74±0.30 | 6.51±0.21 | 6.62±0.38 | 7.01±0.42 |
| pH值 | 6.81±0.41 | 6.27±0.26 | 6.40±0.35 | 6.39±0.33 | 6.58±0.29 | 6.64±0.31 | 6.20±0.22 |
从表7肠道菌群数量及pH值的结果来看，本发明的保健饮料一方面具有降低大肠杆菌、增加双歧杆菌和乳杆菌的效果，有效地抑制了肠道有害菌群的生长，促进胃肠道益生菌生长，另一方面肠道菌群发生变化后，双歧杆菌和乳酸杆菌在自身的代谢中也会产生乳酸等，这会使得肠道的pH只降低，而肠道的酸性环境又有益于抑菌和杀菌作用，能够控制病原菌的生长和繁殖；再者，乳酸菌等在肠道产生的有机酸和细菌素(一种蛋白质)，在肠道中可抑制大肠杆菌等腐败细菌的生长。
以上就本发明的实施例作了说明，但不能理解为是对权利要求的限制。本发明不仅局限于以上实施例，其具体工艺参数等允许有变化，按照本领域技术人员的理解，凡在本发明独立要求的保护范围内所作的各种变化均在本发明的保护范围内。
Claims (7)
1.一种用于缓解急性肠胃炎的保健饮料，其特征在于包括以下质量百分比的各组分：果葡糖浆2-30％，发酵乳清蛋白0.5-5％，发酵果蔬汁1.5-15％，低聚果糖1.5-5.0％，β-葡聚糖0.01-2.0％，余量为水。
2.根据权利要求1所述的一种用于缓解急性肠胃炎的保健饮料，其特征在于：所述发酵乳清蛋白是以乳清蛋白或奶粉为原料，经过酶解和发酵工艺制得。
3.根据权利要求1所述的一种用于缓解急性肠胃炎的保健饮料，其特征在于：所述发酵果蔬汁是以果蔬为原料，经过三次发酵工艺制得。
4.根据权利要求1所述的一种用于缓解急性肠胃炎的保健饮料的制备方法，其特征在于包括以下步骤：
①制备发酵乳清蛋白：以乳清蛋白粉、奶粉中的一种或两种的混合为原料，加纯水，原料与纯水的质量比为1:3-5，得原料液，调原料液pH为4.0-7.0，在原料液中添加碱性蛋白酶和木瓜蛋白酶，酶解温度50-60℃，酶解2-4h，80-100℃灭菌5-30分钟，冷却后，接种乳酸菌，35-40℃发酵20-30小时，过滤，即得所述发酵乳清蛋白；
②制备发酵果蔬汁：所述发酵果蔬汁具体是由以下步骤获得：选取优质果蔬原料，制备成果蔬原汁，稀释，得果蔬原料液；80-100℃灭菌5-30min，冷却至室温；以果蔬原料液计，加入酵母菌在25-40℃温度下发酵4-5天，80-100℃灭菌5-30min，冷却至室温；加入醋酸杆菌在25-40℃的温度下发酵3-4天，80-100℃灭菌5-30min，冷却至室温；加入乳酸菌在30-40℃的温度下发酵5-7天，80-100℃灭菌5-30min，过滤，得到发酵果蔬汁；
③制作保健饮料及无菌灌装：称取步骤①制备的发酵乳清蛋白、步骤②制备的发酵果蔬汁以及配方量的果葡糖浆、低聚果糖、β-葡聚糖组分，余量加水，定量混合，搅拌混匀，120～130℃杀菌10～15s，无菌灌装，得到保健饮料成品。
5.根据权利要求4所述的一种用于缓解急性肠胃炎的保健饮料的制备方法，其特征在于：在所述步骤①中，以原料液的质量计，所述碱性蛋白酶在原料液中的质量百分量为0.05-0.5‰、所述木瓜蛋白酶在原料液中的质量百分量为0.01-0.3‰，所述乳酸菌在原料液中的质量百分量为1-10％。
6.根据权利要求4所述的一种用于缓解急性肠胃炎的保健饮料的制备方法，其特征在于：在所述步骤②中，以果蔬原料液的质量计，所述果蔬原料液中果蔬原汁的质量百分量为20-50％，所述酵母菌的质量百分量为1-10％，所述醋酸杆菌的质量百分量为1-10％，所述乳酸菌的质量百分量为1-10％。
7.根据权利要求4所述的一种用于缓解急性肠胃炎的保健饮料的制备方法，其特征在于：所述步骤①和步骤②中的酵母菌为酿造酵母菌、布拉迪酵母菌、马克思克鲁维酵母的一种或几种的混合菌；所述步骤②中的醋酸杆菌为沪酿1.01醋酸菌、许氏醋酸杆菌、巴氏醋杆菌AS.41的一种或几种的混合菌；所述步骤②中的乳酸菌为保加利亚乳杆菌、植物乳杆菌、嗜热链球菌的一种或几种的混合菌。
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| CN107232468A (zh) * | 2017-07-31 | 2017-10-10 | 中州大学 | 一种复合型椰枣发酵植物饮料及其生产方法 |
| CN108925989A (zh) * | 2018-08-04 | 2018-12-04 | 安徽全康药业有限公司 | 一种预防肠胃疾病益生菌咀嚼片及其制备方法 |
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