CN106578064A - Donkey-hide gelatin lactobacillus drink and production method thereof - Google Patents
Donkey-hide gelatin lactobacillus drink and production method thereof Download PDFInfo
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- CN106578064A CN106578064A CN201611256225.9A CN201611256225A CN106578064A CN 106578064 A CN106578064 A CN 106578064A CN 201611256225 A CN201611256225 A CN 201611256225A CN 106578064 A CN106578064 A CN 106578064A
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- lactic acid
- lactobacillus
- acid bacteria
- corii asini
- colla corii
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- 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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- 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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- 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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
Abstract
The invention relates to the technical field of functional microbe application, and concretely provides a donkey-hide gelatin lactobacillus drink and a production method thereof. The donkey-hide gelatin lactobacillus drink is obtained through mixed fermentation of raw materials comprising milk powder, donkey-hide gelatin, brown granulated sugar, glucose, peptone and yeast extract powder by using Lactobacillus casei, Lactobacillus acidophilus and Lactobacillus fermentum. The drink obviously improves the quantity of lactobacilli and bifidobacterium in human intestinal tracts, and effectively improves the gastroenteric environment. The donkey-hide gelatin component in the donkey-hide gelatin lactobacillus drink improves the flavor, has qi tonifying and blood enriching effects, substantially improves the body immunity, enhances the diseases resistance of bodies, and is helpful for maintaining the health of human bodies.
Description
Technical field
The present invention relates to functional microorganism applied technical field, specifically provides a kind of Colla Corii Asini lactic acid bacteria beverage and its preparation
Method.
Background technology
Lactic acid bacteria is a class Gram-positive, produced using fermentable sugars a large amount of lactic acid antibacterial common name.Lactic acid bacteria is
The concept of broad scope, is unofficial, unconventional systematic bacteriology title.Lactic acid bacteria is universally present in nature, dynamic plant
In object, milk product and fermented food, and great majority are non-pathogenic bacteria, belong to beneficial microbe, are Body normal floras.
Species of the lactic acid bacteria in nature is a lot, and distributed pole is wide.This kind of bacterium that at present nature has found is in antibacterial point
At least 18 category are divided in class, kind more than 200 is had.In addition to only a few, wherein the overwhelming majority is all essential in human body
, and the flora with important physiological function, in being widely present in the intestinal of human body.Lactic acid bacteria includes Lactobacilluss, meat
Bacillus, Bifidobacterium, Streptococcus, Enterococcus, Lactococcus, bright beading Coccuss, Pediococcuses, Aerococcuses,
Minority kind, circumfili Pseudomonas in unusual Pseudomonas, Vagococcus, Listerial, Sporolactobacilluses, bacillus,
Erysipelothrix, twin Pseudomonas and sugar ball Pseudomonas etc..Lactic acid bacteria Master Home is in Streptococcus lactis (Lister) Lohnis 1909.554. and the extended familys of lactobacilluss two, breast
Acidfast bacilli and body-care have close relationship, there is 44 kinds, together with subspecies totally 51 kinds.Lactobacilluss, Lactococcus and bifid
Bacillus are the most frequently used bacterial strain.
Lactic acid bacteria can improve nutritive value of food, improve flavour of food products, improve the keeping quality and added value of food.In recent years
Come the special physiological activity and trophic function of lactic acid bacteria, just have attracted increasing attention.Numerous studies show that lactic acid bacteria can
Regulation body gastrointestinal tract normal flora, holding microecological balance, raising food digestion rate and biological value, reduce serum cholesterol,
Control machine vivotoxin, suppresses the generation of putrefaction bacteria growth and breeding and spoilage product in intestinal, manufactures nutrient substance, stimulates tissue
Development, so as to send out the nutritional statuses of body, physiological function, cell infection, drug influence, toxic reaction, immunoreation, tumor
The generation effect such as raw, aging course and unexpected emergency reaction.As can be seen here, the physiological function of lactic acid bacteria is lived with the life of body
It is dynamic closely bound up.
Lactic acid bacteria has special physiological action to human body, is requisite normal physiological flora in body, and at present it has been
Become the heat subject of scholars' research, in the research application of health food critical role will be occupied.Expand strain
Source, the existing excellent fermentation character of selection-breeding, the lactic acid bacteria culturerss for having the viable count of special health care high, excellent, safe again are still
Research emphasis.
The content of the invention
The present invention is solution prior art problem, there is provided a kind of novel lactic acid bacteria beverage and preparation method thereof.The breast
Sour bacterium beverage is using Colla Corii Asini as one of fermentation raw material, from lactobacillus casei（Lactobacillus casei）, acidophilus breast bar
Bacterium（Lactobacillus acidophilus）And Lactobacillus fermenti（Lactobacillus fermentum）Three's mixing is sent out
What ferment was prepared.The lactic acid bacteria beverage can effectively improve beneficial bacteria of intestinal tract content, improve immunity of organisms, and application prospect is wide
It is wealthy.
One aspect of the present invention provides a kind of Colla Corii Asini lactic acid bacteria beverage, is with milk powder, Colla Corii Asini, brown sugar (Saccharum Sinensis Roxb.), glucose, albumen
Peptone and yeast extract are fermentation raw material, and lactobacillus casei, bacillus acidophilus and Lactobacillus fermenti mixed fermentation are prepared.
The preferred lactobacillus casei KDB-LC of the lactobacillus casei（Lactobacillus caseiKDB-LC）, in
August in 2016 is preserved in the China typical culture collection center of Wuhan, China Wuhan University on the 29th, and deposit number is CCTCC
NO:M2016431。
The preferred bacillus acidophilus KDB-03 of the bacillus acidophilus（Lactobacillus acidophilusKDB-03）,
The China typical culture collection center of Wuhan, China Wuhan University is preserved within 29th in August in 2016, deposit number is
CCTCC NO:M2016429。
The preferred Lactobacillus fermenti KDB-8 of the Lactobacillus fermenti（Lactobacillus fermentumKDB-8）,
The China typical culture collection center of Wuhan, China Wuhan University is preserved within 29th in August in 2016, deposit number is
CCTCC NO:M2016430。
A kind of preparation method of lactic acid bacteria beverage, specially：Liquid fermentation medium is prepared, wherein the matter of each fermentation raw material
Amount volume ratio is respectively milk powder 7-10%, Colla Corii Asini 0.5-2.5%, brown sugar (Saccharum Sinensis Roxb.) 0.5-1.5%, glucose 0.5-2%, peptone 0.3-
0.5%th, yeast extract 0.3-0.5%；By raw material preheating to 50-55 DEG C, homogenizing is carried out under 20-25MPa pressure conditions；Using wink
When 130-135 DEG C of high temperature sterilization machine sterilization 4-6s, control material outlet temperature 30-45 DEG C；Fermentation tank stirring is opened, by amount of fermentation
3-5% inoculating lactobacillus acidophilus, lactobacillus casei and Lactobacillus fermenti seed mixture liquid, be inoculated with after continue stir
15min, closes stirring after fully mixing, control 35-40 DEG C of fermentation temperature, and 15-20 hours of fermenting, cold water is cooled to rapidly 10 DEG C
Below；Oligofructose, steviol glycosides and pectin, the mix homogeneously of sterilizing are added, to whole mass volume ratio oligofructose is respectively
1-1.5%, steviol glycosides 0.5-1.0%, pectin 0.5-1.0%；Sterile filling, packaging, that is, obtain lactic acid bacteria beverage.
The mass volume ratio of each fermentation raw material is respectively milk powder 10%, Colla Corii Asini 2.0%, red sand in the liquid fermentation medium
Sugar 1.5%, glucose 1.5%, peptone 0.5%, yeast extract 0.5%.
The viable count ratio of bacillus acidophilus, lactobacillus casei and Lactobacillus fermenti is 1 in described seed mixture liquid：1：
1-3。
It is further preferred that in described seed mixture liquid bacillus acidophilus, lactobacillus casei and Lactobacillus fermenti work
Bacterium number ratio is 1：1：1.
The fermentation temperature is 37 DEG C, and fermentation time is 20 hours.
Beneficial effect
Total viable count of bacillus acidophilus, lactobacillus casei and Lactobacillus fermenti surpasses in the Colla Corii Asini lactic acid bacteria beverage that the present invention is provided
5,000,000,000/mL is crossed, the quantity of lactic acid bacteria and bacillus bifiduss in human body intestinal canal can be significantly improved, be effectively improved gastrointestinal tract environment.It is described
The Colla Corii Asini composition contained in lactic acid bacteria beverage not only improves local flavor, with more effect of vigorate qi and replenish the blood, can be obviously improved body
Immunity, enhancing body resistances against diseases contribute to safeguarding the health of human body.In Colla Corii Asini lactic acid bacteria beverage production process, Colla Corii Asini
Addition in the fermentation medium has a major impact for total viable count of lactic acid bacteria in lactic acid bacteria beverage.When Colla Corii Asini addition
In 0.5-2.5%, the total viable bacteria amount of lactic acid bacteria increases with the increase of Colla Corii Asini addition in the Colla Corii Asini lactic acid bacteria beverage for preparing
Plus, lactic acid bacteria rate of increase is 18%-134%；And when the addition of Colla Corii Asini is more than 2.5%, the total viable bacteria amount of lactic acid bacteria adds with Colla Corii Asini
The increase of dosage and decline rapidly.Illustrate that some of Colla Corii Asini composition is obvious for the growth and breeding of above-mentioned three kinds of lactic acid bacterias has
Facilitation, but when these compositions exceed doses when can in turn suppress it to grow again, achieve unexpected skill
Art effect.
Specific embodiment
The bacillus acidophilus KDB-03 being related in the embodiment of the present invention（Lactobacillus acidophilus KDB-
03）, Lactobacillus fermenti KDB-8（Lactobacillus fermentumKDB-8）With lactobacillus casei KDB-LC
（Lactobacillus caseiKDB-LC）Screen the sauerkraut juice of the natural fermentation that comfortable Shenyang Su Jiatun rural areas are collected.Its
In：
Bacillus acidophilus KDB-03（Lactobacillus acidophilusKDB-03）, protect within 29th in August in 2016
The China typical culture collection center of Wuhan, China Wuhan University is hidden in, deposit number is CCTCC NO:M2016429.Institute
State bacterial strain has obvious inhibitory action to Salmonella, staphylococcus aureuses and helicobacter pylori, especially to large intestine bar
The inhibitory action of bacterium is most strong, and antibacterial circle diameter reaches 24mm.The bacillus acidophilus can effectively be bred in gastric acid, and to gallbladder
Juice salt has strong tolerance.The bacillus acidophilus KDB-03 energy strength Cholesterol removal, clearance is up to 91.4%；The bacterial strain
Also there is very strong oxidation resistance, its fermented supernatant fluid is up to respectively 92.6% to the clearance rate of DPPH and hydroxyl radical free radical
With 94.1%.
Lactobacillus fermenti KDB-8（Lactobacillus fermentumKDB-8）, protect within 29th in August in 2016
The China typical culture collection center of Wuhan, China Wuhan University is hidden in, deposit number is CCTCC NO:M2016430.Institute
State bacterial strain has obvious inhibitory action to escherichia coli, Salmonella and staphylococcus aureuses, especially to H. pylori
The inhibitory action of bacterium is most strong, and antibacterial circle diameter is up to 23mm.The Lactobacillus fermenti is strong to the toleration of gastric acid and bile saltss, and
Effective multiplication can be realized under gastric acid environment.The Lactobacillus fermenti KDB-8 reaches 93.2% to the clearance of cholesterol；1.2
Remain to keep 98.5% survival rate in mmol/L H2O2；Its fermented supernatant fluid and cell-free extract are to hydroxyl radical free radical
Clearance rate is up to respectively 95.1% and 90.4%.
Lactobacillus casei KDB-LC（Lactobacillus caseiKDB-LC）It is preserved within 29th in August in 2016
The China typical culture collection center of Wuhan, China Wuhan University, deposit number is CCTCC NO:M2016431.The bacterium
Strain has obvious inhibitory action to escherichia coli, Salmonella and helicobacter pylori, especially to staphylococcus aureuses
Inhibitory action is most strong, and antibacterial circle diameter is up to 24mm.The lactobacillus casei is strong to the toleration of gastric acid and bile saltss, and can be
Effective multiplication is realized under gastric acid environment.The lactobacillus casei KDB-LC also has very strong oxidation resistance, in 1.0 mmol/
Remain to keep 97.44% survival rate in L H2O2；The removing of its fermented supernatant fluid and cell-free extract to hydroxyl radical free radical
Rate is up to respectively 92.3% and 87.1%.
Lactobacillus plantarum DY-1（Lactobacillus plantarum DY-1）, screen from healthy adult human faecal mass,
The China typical culture collection center of Wuhan, China Wuhan University is preserved on March 22nd, 2016, preserving number is CCTCC
NO:M 2016137。
Bacillus acidophilus 1.1878, and bacillus acidophilus 1.3342, Lactobacillus paracasei 1.2884, lactobacillus casei 1.580,
Lactobacillus fermenti 1.2133, Lactobacillus fermenti 1.3261, Lactobacillus plantarum 1.3252 is purchased from China General Microbiological strain guarantor
Hide administrative center.
In the embodiment of the present invention raw material used it is optional purchased from market any one, for example Colla Corii Asini is optional purchased from Donga County
The Colla Corii Asini of highest-ranking imperial concubine's donkey-hide gelatin product company limited production.
The Colla Corii Asini of embodiment 1 is for the impact of lactobacter growth
1st, the selection of lactic acid bacteria
Bacillus acidophilus 1.1878, and bacillus acidophilus 1.3342, bacillus acidophilus KDB-03；
Lactobacillus paracasei 1.2884, lactobacillus casei 1.580, lactobacillus casei KDB-LC；
Lactobacillus fermenti 1.2133, Lactobacillus fermenti 1.3261, Lactobacillus fermenti KDB-8；
Lactobacillus plantarum 1.3252, Lactobacillus plantarum DY-1.
2nd, lactic acid bacteria fermentation experiment
Above-mentioned 11 strains of lactic acid bacteria is inoculated in into respectively 100mL MRS fluid mediums and 100mL contains 2%（Mass volume ratio）Colla Corii Asini
MRS fluid mediums in, after 37 DEG C of quiescent culture 48h, the viable count of Lactic Acid from Fermentation Broth bacterium is detected respectively, concrete outcome is shown in
Table 1.
Viable count compares after the lactic acid bacteria of table 1 ferments in different culture media
| Numbering | Strain name | Viable count cfu/mL after MRS solution culture fermentations | Viable count cfu/mL after MRS solution culture fermentations containing 2% Colla Corii Asini |
| 1 | Bacillus acidophilus 1.1878 | 2.0×108 | 2.3×108 |
| 2 | Bacillus acidophilus 1.3342 | 5.2×108 | 5.0×108 |
| 3 | Bacillus acidophilus KDB-03 | 3.5×108 | 2.6×109 |
| 4 | Lactobacillus paracasei 1.2884 | 2.6×109 | .1.2×108 |
| 5 | Lactobacillus casei 1.580 | 6.7×108 | 9.1×107 |
| 6 | Lactobacillus casei KDB-LC | 9.2×108 | 4.2×109 |
| 7 | Lactobacillus fermenti 1.2133 | 8.8×108 | 9.3×108 |
| 8 | Lactobacillus fermenti 1.3261 | 4.6×108 | 1.5×108 |
| 9 | Lactobacillus fermenti KDB-8 | 1.2×109 | 5.0×109 |
| 10 | Lactobacillus plantarum 1.3252 | 4.4×108 | 8.4×107 |
| 11 | Lactobacillus plantarum DY-1 | 6.1×108 | 2.7×108 |
From the results shown in Table 1, growth of addition of the Colla Corii Asini in MRS fluid mediums to above-mentioned 11 kinds of lactic acid bacterias is produced
Completely different impact.Wherein, Colla Corii Asini is to bacillus acidophilus 1.1878, bacillus acidophilus 1.3342 and Lactobacillus fermenti
The growth effect of 1.2133 3 strains of lactic acid bacteria is not notable, and the viable count after the bacterial strain ferments in two kinds of culture medium is suitable；Ah
Glue is to Lactobacillus paracasei 1.2884, lactobacillus casei 1.580, Lactobacillus fermenti 1.3261, Lactobacillus plantarum 1.3252 and plant
The growth of the strains of lactic acid bacteria of thing lactobacilluss DY-1 five has obvious inhibitory action, and the bacterial strain is in the MRS liquid cultures containing Colla Corii Asini
Viable count after fermenting in base is significantly reduced；And Colla Corii Asini is to bacillus acidophilus KDB-03, lactobacillus casei KDB-LC and fermentation milk
The growth of tri- plants of bacterium of bacillus KDB-8 has obvious facilitation, and the bacterial strain ferments in the MRS fluid mediums containing Colla Corii Asini
Viable count afterwards substantially increases, and achieves unexpected effect.
The preparation method of the lactic acid bacteria beverage of embodiment 2
Suitable quantity of water is added in preparing tank, milk powder, brown sugar (Saccharum Sinensis Roxb.), glucose, peptone, yeast extract is added in preparing tank,
Stirring and dissolving, last constant volume, wherein the mass volume ratio of each raw material is respectively milk powder 7-10%, brown sugar (Saccharum Sinensis Roxb.) 0.5-1.5%, glucose
0.5-2%, peptone 0.3-0.5%, yeast extract 0.3-0.5%.By raw material preheating to 50-55 DEG C, in 20-25MPa pressure conditions
Under carry out homogenizing.Using 130-135 DEG C of sterilization 4-6s of TRANSIENT HIGH TEMPERATURE sterilization machine, material outlet temperature 30-45 DEG C is controlled.Open and send out
Fermentation tank is stirred, by 3-5% inoculating lactobacillus acidophilus KDB-03, the lactobacillus casei KDB-LC and Lactobacillus fermenti KDB-8 of amount of fermentation
Seed mixture liquid（The viable count ratio of three kinds of lactic acid bacterias is 1：1：1-3）, continue to stir 15min after being inoculated with, fully mix
Stirring is closed afterwards, 35-40 DEG C of fermentation temperature is controlled, and 15-20 hours of fermenting, cold water is cooled to rapidly less than 10 DEG C.Add sterilizing
Oligofructose, steviol glycosides and pectin, mix homogeneously, be respectively oligofructose 1-1.5%, stevioside to whole mass volume ratio
Glycoside 0.5-1.0%, pectin 0.5-1.0%.Sterile filling, packaging, that is, obtain lactic acid bacteria beverage, wherein total viable count of lactic acid bacteria about
For hundred million/mL of 30-50.
It is further preferred that milk powder, brown sugar (Saccharum Sinensis Roxb.), glucose, peptone, the mass volume ratio of yeast extract divide in preparing tank
Wei 10%, 1.5%, 1.5%, 0.5% and 0.5%.Bacillus acidophilus KDB-03, lactobacillus casei KDB-LC and Lactobacillus fermenti
Viable count ratio is respectively 1 in KDB-8 seed mixture liquid:1:1, inoculum concentration is 5%, and stirring is closed after fully mixing；Control fermentation
Temperature is 37 DEG C, and fermentation time is 20 hours, and cold water is cooled to rapidly less than 10 DEG C.Add oligofructose, the stevioside of sterilizing
Glycoside and pectin, mix homogeneously is respectively oligofructose 1%, steviol glycosides 0.5%, pectin 0.5% to whole mass volume ratio.Carry out nothing
Bacterium fill, packaging, that is, obtain lactic acid bacteria beverage, and total viable count of wherein lactic acid bacteria is about 5,000,000,000/mL.
Impact of the addition of the Colla Corii Asini of embodiment 3 to lactic acid bacteria beverage
Applicant in order to verify the impact of the addition for lactic acid bacteria beverage of Colla Corii Asini, from lactic acid bacteria beverage described in embodiment 2
Preferred preparation method：Milk powder, brown sugar (Saccharum Sinensis Roxb.), glucose, peptone, the mass volume ratio of yeast extract are respectively in preparing tank
10%th, 1.5%, 1.5%, 0.5% and 0.5%.Bacillus acidophilus KDB-03, lactobacillus casei KDB-LC and Lactobacillus fermenti KDB-8 are mixed
Close viable count ratio in seed liquor and be respectively 1:1:1, inoculum concentration is 5%, and stirring is closed after fully mixing；Controlling fermentation temperature is
37 DEG C, fermentation time is 20 hours, and cold water is cooled to rapidly less than 10 DEG C.
Applicant presses mass volume ratio for 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%, 3.5%, 4.0% respectively to above-mentioned
Add Colla Corii Asini in fermentation medium, other operations ibid, finally obtain 8 kinds of Colla Corii Asini lactic acid bacteria beverages, and 1# is named as successively,
2# ... ..., 8#.Meanwhile, the lactic acid bacteria beverage of Colla Corii Asini is not added with using in embodiment 2 as control, 0# is named as, detect every kind of respectively
Total viable count of lactic acid bacteria in lactic acid bacteria beverage, calculates lactic acid bacteria rate of increase.Concrete outcome is shown in Table 2.
Lactic acid bacteria rate of increase（%）=（Colla Corii Asini lactic acid bacteria beverage viable count-control lactic acid bacteria beverage viable count）/ control lactic acid
Bacterium beverage viable count × 100%
Viable count of lactobacillus compares in the Colla Corii Asini lactic acid bacteria beverage of table 2
| Numbering | Colla Corii Asini addition in fermentation medium | Viable count of lactobacillus in lactic acid bacteria beverage | Lactic acid bacteria rate of increase |
| 0# | 0% | 5×109 cfu/mL | - |
| 1# | 0.5% | 5.9×109 cfu/mL | 18% |
| 2# | 1.0% | 7.8×109 cfu/mL | 56% |
| 3# | 1.5% | 9.2×109 cfu/mL | 84% |
| 4# | 2.0% | 11.2×109 cfu/mL | 124% |
| 5# | 2.5% | 11.7×109 cfu/mL | 134% |
| 6# | 3.0% | 7.5×109 cfu/mL | 50% |
| 7# | 3.5% | 4.8×109 cfu/mL | -4% |
| 8# | 4.0% | 2.5×109 cfu/mL | -50% |
From the results shown in Table 2, in Colla Corii Asini lactic acid bacteria beverage production process, Colla Corii Asini addition in the fermentation medium
For total viable count of lactic acid bacteria in lactic acid bacteria beverage has a major impact.When Colla Corii Asini addition is in 0.5-2.5%, prepare
Colla Corii Asini lactic acid bacteria beverage in the total viable bacteria amount of lactic acid bacteria increase with the increase of Colla Corii Asini addition, lactic acid bacteria rate of increase be 18%-
134%；And when the addition of Colla Corii Asini is more than 2.5%, the total viable bacteria amount of lactic acid bacteria declines rapidly with the increase of Colla Corii Asini addition；
Especially, when Colla Corii Asini addition is more than 3.5%, the total viable bacteria amount of lactic acid bacteria is begun lower than without Colla Corii Asini in lactic acid bacteria beverage
Control lactic acid bacteria beverage.
The above results show, some of Colla Corii Asini composition for bacillus acidophilus KDB-03, lactobacillus casei KDB-LC and
The growth and breeding of Lactobacillus fermenti KDB-8 has obvious facilitation, but again can be anti-when these compositions exceed doses
Come over the growth for suppressing above-mentioned lactic acid bacteria, achieves unexpected technique effect.
Colla Corii Asini lactic acid bacteria beverage of embodiment 4 and preparation method thereof
Suitable quantity of water is added in preparing tank, milk powder, Colla Corii Asini, brown sugar (Saccharum Sinensis Roxb.), glucose, peptone, yeast extract are added to into preparation
In tank, stirring and dissolving, last constant volume, wherein the mass volume ratio of each raw material is respectively milk powder 7-10%, Colla Corii Asini 0.5-2.5%, red
Saccharum Sinensis Roxb. 0.5-1.5%, glucose 0.5-2%, peptone 0.3-0.5%, yeast extract 0.3-0.5%.By raw material preheating to 50-55
DEG C, homogenizing is carried out under 20-25MPa pressure conditions.Using 130-135 DEG C of sterilization 4-6s of TRANSIENT HIGH TEMPERATURE sterilization machine, raw material is controlled
Outlet temperature 30-45 DEG C.Fermentation tank stirring is opened, by 3-5% inoculating lactobacillus acidophilus KDB-03, the lactobacillus casei of amount of fermentation
The seed mixture liquid of KDB-LC and Lactobacillus fermenti KDB-8（The viable count ratio of three kinds of lactic acid bacterias is 1：1：1-3）, after being inoculated with
Continue to stir 15min, stirring is closed after fully mixing, control 35-40 DEG C of fermentation temperature, 15-20 hours of fermenting, cold water drops rapidly
Temperature is to less than 10 DEG C.Oligofructose, steviol glycosides and pectin, the mix homogeneously of sterilizing are added, is respectively to whole mass volume ratio
Oligofructose 1-1.5%, steviol glycosides 0.5-1.0%, pectin 0.5-1.0%.Sterile filling, packaging, that is, obtain lactic acid bacteria beverage,
Wherein total viable count of lactic acid bacteria is more than 5,000,000,000/mL.
It is further preferred that in preparing tank milk powder, Colla Corii Asini, brown sugar (Saccharum Sinensis Roxb.), glucose, peptone, yeast extract mass body
Product ratio respectively 10%, 2.0%, 1.5%, 1.5%, 0.5% and 0.5%.Bacillus acidophilus KDB-03, lactobacillus casei KDB-LC and send out
Viable count ratio is respectively 1 in kefir milk bacillus KDB-8 seed mixture liquid:1:1, inoculum concentration is 5%, and stirring is closed after fully mixing；
Fermentation temperature is controlled for 37 DEG C, fermentation time is 20 hours, and cold water is cooled to rapidly less than 10 DEG C.Add the oligomeric fruit of sterilizing
Sugar, steviol glycosides and pectin, mix homogeneously, to whole mass volume ratio oligofructose 1%, steviol glycosides 0.5%, pectin are respectively
0.5%.Sterile filling, packaging are carried out, that is, obtains lactic acid bacteria beverage, wherein total viable count of lactic acid bacteria is more than 11,000,000,000/mL.
The effect assessment of the Colla Corii Asini lactic acid bacteria beverage of embodiment 5
The adult men and women of random choose is each 20 from healthy population, collects its fresh excreta and detects lactic acid bacteria therein and bifid bar
Bacterium number average out to 2.09 × 108CFU/g and 8.59 × 109CFU/g.40 normal adults eat daily Colla Corii Asini of the present invention
The ml of lactic acid bacteria beverage 50, detects lactic acid bacteria and bacillus bifiduss number average out to 9.89 × 10 in its fresh excreta after one week9CFU/g
With 9.67 × 1011CFU/g。
The above results show that the Colla Corii Asini lactic acid bacteria beverage that the edible present invention is provided can significantly improve lactic acid bacteria in human body intestinal canal
With the quantity of bacillus bifiduss, gastrointestinal tract environment is effectively improved.The Colla Corii Asini composition contained in the lactic acid bacteria beverage is not only improved
The local flavor of lactic acid bacteria beverage, with more effect of vigorate qi and replenish the blood, can be obviously improved immunity of organisms, enhancing body resistances against diseases,
Contribute to safeguarding the health of human body.
Study for a long period of time as shown by data, and the Colla Corii Asini lactic acid bacteria beverage of present invention offer is drunk daily, and intestinal can not only be significantly increased
The quantity of probiotic bacteria in road, improves gastrointestinal digestion and absorption function, moreover it is possible to which cholesterol contains effectively in reduction blood of human body
Amount, removes free radical, and the immunity of enhancing body is safeguarded healthy.
Claims (9)
1. a kind of Colla Corii Asini lactic acid bacteria beverage, it is characterised in that described Colla Corii Asini lactic acid bacteria beverage be with milk powder, Colla Corii Asini, brown sugar (Saccharum Sinensis Roxb.),
Glucose, peptone and yeast extract are fermentation raw material, by lactobacillus casei, bacillus acidophilus and Lactobacillus fermenti mixed fermentation
Prepare.
2. Colla Corii Asini lactic acid bacteria beverage as claimed in claim 1, it is characterised in that the deposit number of described lactobacillus casei is
CCTCC NO:M2016431。
3. Colla Corii Asini lactic acid bacteria beverage as claimed in claim 1, it is characterised in that the deposit number of the bacillus acidophilus is
CCTCC NO:M2016429。
4. Colla Corii Asini lactic acid bacteria beverage as claimed in claim 1, it is characterised in that the deposit number of described Lactobacillus fermenti is
CCTCC NO:M2016430。
5. the preparation method of the arbitrary Colla Corii Asini lactic acid bacteria beverage described in claim 1-4, it is characterised in that described preparation method
Specially：Liquid fermentation medium is prepared, wherein the mass volume ratio of each fermentation raw material is respectively milk powder 7-10%, Colla Corii Asini 0.5-
2.5%th, brown sugar (Saccharum Sinensis Roxb.) 0.5-1.5%, glucose 0.5-2%, peptone 0.3-0.5%, yeast extract 0.3-0.5%；By raw material preheating extremely
50-55 DEG C, homogenizing is carried out under 20-25MPa pressure conditions；Using 130-135 DEG C of sterilization 4-6s of TRANSIENT HIGH TEMPERATURE sterilization machine, control
Material outlet temperature 30-45 DEG C；Open fermentation tank stirring, by the 3-5% inoculating lactobacillus acidophilus of amount of fermentation, lactobacillus casei and
The seed mixture liquid of Lactobacillus fermenti, continues to stir 15min after being inoculated with, and stirring is closed after fully mixing, and controls fermentation temperature
35-40 DEG C, 15-20 hours of fermenting, cold water is cooled to rapidly less than 10 DEG C；Add oligofructose, steviol glycosides and the fruit of sterilizing
Glue, mix homogeneously is respectively oligofructose 1-1.5%, steviol glycosides 0.5-1.0%, pectin 0.5-1.0% to whole mass volume ratio；
Sterile filling, packaging, that is, obtain Colla Corii Asini lactic acid bacteria beverage.
6. preparation method as claimed in claim 5, it is characterised in that each fermentation raw material in described liquid fermentation medium
Mass volume ratio is respectively milk powder 10%, Colla Corii Asini 2.0%, brown sugar (Saccharum Sinensis Roxb.) 1.5%, glucose 1.5%, peptone 0.5%, yeast extract
0.5%。
7. preparation method as claimed in claim 5, it is characterised in that bacillus acidophilus, cheese in described seed mixture liquid
The viable count ratio of lactobacilluss and Lactobacillus fermenti is 1：1：1-3.
8. preparation method as claimed in claim 7, it is characterised in that bacillus acidophilus, cheese in described seed mixture liquid
The viable count ratio of lactobacilluss and Lactobacillus fermenti is 1：1：1.
9. preparation method as claimed in claim 5, it is characterised in that described fermentation temperature is 37 DEG C, and fermentation time is 20
Hour.
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| CN109294970A (en) * | 2017-07-24 | 2019-02-01 | 东阿阿胶股份有限公司 | Application of the donkey-hide gelatin in the cell culture for preparing rush cell division breeding, anti-apoptotic |
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| CN114304458A (en) * | 2022-01-20 | 2022-04-12 | 山东鹤来生物科技有限公司 | Lactobacillus fermented beverage and preparation method thereof |
| CN115336631A (en) * | 2022-08-22 | 2022-11-15 | 青岛景轩三辰生物科技有限公司 | Preparation method of active lactobacillus beverage and product |
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