CN107410486A - A kind of preparation method of hypoglycemic roselle acidified milk - Google Patents
A kind of preparation method of hypoglycemic roselle acidified milk Download PDFInfo
- Publication number
- CN107410486A CN107410486A CN201710498145.2A CN201710498145A CN107410486A CN 107410486 A CN107410486 A CN 107410486A CN 201710498145 A CN201710498145 A CN 201710498145A CN 107410486 A CN107410486 A CN 107410486A
- Authority
- CN
- China
- Prior art keywords
- roselle
- acidified milk
- mixed
- preparation
- mass parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000004153 Hibiscus sabdariffa Species 0.000 title claims abstract description 70
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 title claims abstract description 70
- 235000020167 acidified milk Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 230000002218 hypoglycaemic effect Effects 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000000284 extract Substances 0.000 claims abstract description 24
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 15
- 241000894006 Bacteria Species 0.000 claims abstract description 13
- 235000020122 reconstituted milk Nutrition 0.000 claims abstract description 8
- 230000001580 bacterial effect Effects 0.000 claims description 15
- 241000186018 Bifidobacterium adolescentis Species 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 11
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 11
- 239000000839 emulsion Substances 0.000 claims description 10
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 239000000845 maltitol Substances 0.000 claims description 6
- 235000010449 maltitol Nutrition 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 5
- 239000005018 casein Substances 0.000 claims description 5
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 5
- 235000021240 caseins Nutrition 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- 239000003381 stabilizer Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 3
- 229940035436 maltitol Drugs 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 3
- 238000001035 drying Methods 0.000 claims 2
- 238000003809 water extraction Methods 0.000 claims 1
- 210000004369 blood Anatomy 0.000 abstract description 14
- 239000008280 blood Substances 0.000 abstract description 14
- 238000000855 fermentation Methods 0.000 abstract description 14
- 230000004151 fermentation Effects 0.000 abstract description 14
- ZSJLQEPLLKMAKR-GKHCUFPYSA-N streptozocin Chemical compound O=NN(C)C(=O)N[C@H]1[C@@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O ZSJLQEPLLKMAKR-GKHCUFPYSA-N 0.000 abstract description 7
- 201000001421 hyperglycemia Diseases 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 150000002632 lipids Chemical class 0.000 abstract description 5
- 235000013336 milk Nutrition 0.000 abstract description 5
- 239000008267 milk Substances 0.000 abstract description 5
- 210000004080 milk Anatomy 0.000 abstract description 5
- ZSJLQEPLLKMAKR-UHFFFAOYSA-N Streptozotocin Natural products O=NN(C)C(=O)NC1C(O)OC(CO)C(O)C1O ZSJLQEPLLKMAKR-UHFFFAOYSA-N 0.000 abstract description 3
- 239000002131 composite material Substances 0.000 abstract description 3
- 229960001052 streptozocin Drugs 0.000 abstract description 3
- 230000033228 biological regulation Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 230000000968 intestinal effect Effects 0.000 abstract 1
- 241000699666 Mus <mouse, genus> Species 0.000 description 26
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 8
- 210000000481 breast Anatomy 0.000 description 7
- 206010012601 diabetes mellitus Diseases 0.000 description 7
- 239000008103 glucose Substances 0.000 description 7
- 241001164374 Calyx Species 0.000 description 6
- 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 6
- 150000003626 triacylglycerols Chemical class 0.000 description 6
- 241000699670 Mus sp. Species 0.000 description 5
- 230000014509 gene expression Effects 0.000 description 5
- 210000002966 serum Anatomy 0.000 description 5
- 102000058061 Glucose Transporter Type 4 Human genes 0.000 description 4
- 108010023302 HDL Cholesterol Proteins 0.000 description 4
- 102100023915 Insulin Human genes 0.000 description 4
- 108010028554 LDL Cholesterol Proteins 0.000 description 4
- 108091006300 SLC2A4 Proteins 0.000 description 4
- 241000194017 Streptococcus Species 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 230000037396 body weight Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000003304 gavage Methods 0.000 description 4
- 229920002527 Glycogen Polymers 0.000 description 3
- 102100029481 Glycogen phosphorylase, liver form Human genes 0.000 description 3
- 101000700616 Homo sapiens Glycogen phosphorylase, liver form Proteins 0.000 description 3
- 239000006286 aqueous extract Substances 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 229940096919 glycogen Drugs 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000002504 physiological saline solution Substances 0.000 description 3
- YQUVCSBJEUQKSH-UHFFFAOYSA-N 3,4-dihydroxybenzoic acid Chemical compound OC(=O)C1=CC=C(O)C(O)=C1 YQUVCSBJEUQKSH-UHFFFAOYSA-N 0.000 description 2
- 102100036009 5'-AMP-activated protein kinase catalytic subunit alpha-2 Human genes 0.000 description 2
- DLMOVPAUHQQYHA-UHFFFAOYSA-N 5,7-dihydroxy-2-(1-hydroxy-4-oxocyclohexa-2,5-dien-1-yl)chromen-4-one Chemical compound C=1C(O)=CC(O)=C(C(C=2)=O)C=1OC=2C1(O)C=CC(=O)C=C1 DLMOVPAUHQQYHA-UHFFFAOYSA-N 0.000 description 2
- 102000017011 Glycated Hemoglobin A Human genes 0.000 description 2
- 108010014663 Glycated Hemoglobin A Proteins 0.000 description 2
- 101000783681 Homo sapiens 5'-AMP-activated protein kinase catalytic subunit alpha-2 Proteins 0.000 description 2
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 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
- 230000002440 hepatic effect Effects 0.000 description 2
- 235000009200 high fat diet Nutrition 0.000 description 2
- 230000006698 induction Effects 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 210000002027 skeletal muscle Anatomy 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- DRCWOKJLSQUJPZ-DZGCQCFKSA-N (4ar,9as)-n-ethyl-1,4,9,9a-tetrahydrofluoren-4a-amine Chemical compound C1C2=CC=CC=C2[C@]2(NCC)[C@H]1CC=CC2 DRCWOKJLSQUJPZ-DZGCQCFKSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 229940123208 Biguanide Drugs 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010014080 Ecchymosis Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000111489 Gardenia augusta Species 0.000 description 1
- 235000018958 Gardenia augusta Nutrition 0.000 description 1
- 102000007390 Glycogen Phosphorylase Human genes 0.000 description 1
- 108010046163 Glycogen Phosphorylase Proteins 0.000 description 1
- 101001008429 Homo sapiens Nucleobindin-2 Proteins 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 108010007622 LDL Lipoproteins Proteins 0.000 description 1
- 102000007330 LDL Lipoproteins Human genes 0.000 description 1
- 101100134307 Mus musculus Nucb2 gene Proteins 0.000 description 1
- 101000741806 Mus musculus Peroxisome proliferator-activated receptor gamma Proteins 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 102100027441 Nucleobindin-2 Human genes 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 150000004283 biguanides Chemical class 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000013118 diabetic mouse model Methods 0.000 description 1
- 229940124567 diuretic antihypertensive agent Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 235000015141 kefir Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000014725 late viral mRNA transcription Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229960004329 metformin hydrochloride Drugs 0.000 description 1
- OETHQSJEHLVLGH-UHFFFAOYSA-N metformin hydrochloride Chemical compound Cl.CN(C)C(=N)N=C(N)N OETHQSJEHLVLGH-UHFFFAOYSA-N 0.000 description 1
- XZWYZXLIPXDOLR-UHFFFAOYSA-N metformin hydrochloride Natural products CN(C)C(=N)NC(N)=N XZWYZXLIPXDOLR-UHFFFAOYSA-N 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
-
- 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
- A23V2400/513—Adolescentes
Abstract
The invention discloses a kind of preparation method of hypoglycemic roselle acidified milk, it is that water extract is extracted from roselle, utilize fermented by mixed bacterium agent fermentation roselle and the composite milk material of reconstituted milk, produce roselle acidified milk, to improve the utilization rate of roselle, while evaluate the function of blood sugar reduction of roselle acidified milk.The hyperglycaemia mouse function of blood sugar reduction that the roselle acidified milk of gained of the invention is induced high lipid food and Streptozotocin is notable, and its key technical indexes meets the relevant regulations of standard GB/T 19,302 2010, and wherein viable count content is slightly higher.Acidified milk of the present invention is nutritious, aromatic flavour, can balance intestinal flora.
Description
Technical field
The present invention relates to a kind of preparation method of hypoglycemic roselle acidified milk, belong to dairy products and its manufacture field.
Background technology
The calyx of roselle is sour, cold in nature, has clearing away summerheat, diuretic antihypertensive, beauty treatment ecchymose removing, detoxifies, relieves the effect of alcohol and other effects.
Modern study shows that roselle contains Protoapigenone, protocatechuic acid, anthocyanidin, isoflavones element and abundant amino acid, dimension life
The chemical compositions such as element, carbohydrate, organic acid, inorganic salts, cholesterol and triglyceride can be reduced, suppress the oxygen of low-density lipoprotein
The formation that change, suppress hematoblastic aggegation, reduces thrombus, arteriosclerosis are reduced, can effectively prevention of cardiovascular disease
Occur.In addition roselle also has liver protection, the effect of anticancer.Roselle calyx water extract, access fermentation are added in reconstituted milk
Agent fermentation prepares acidified milk, and evaluates its hyperglycaemia mouse function of blood sugar reduction induced high lipid food and Streptozotocin,
There is not yet report.
The content of the invention
The present invention is in order to avoid diabetes patient takes in excessive sugar so as to cause blood glucose to rise, it is desirable to provide one kind drop blood
The preparation method of sugared roselle acidified milk, and it is hypoglycemic to evaluate the hyperglycaemia mouse that it is induced high lipid food and Streptozotocin
Function.The present invention utilizes the composite milk material of probiotics composite ferment fermentation roselle and reconstituted milk, produces roselle acidified milk,
To improve the utilization rate of roselle, while evaluate the function of blood sugar reduction of roselle acidified milk.
The preparation method of the hypoglycemic roselle acidified milk of the present invention, comprises the following steps：
Step 1：The preparation of roselle water extract
Take appropriate nothing to go mouldy, the measured roselle dried flower flower bud of matter, grind, with mass ratio 1:10 ratio adds distilled water,
Extracted 3 times at 100 DEG C, every time extraction two hours, merge extract solution, gained extract solution is evaporated under reduced pressure (0.1KPa, 55 DEG C), very
Vacuum freecing-dry (- 55 DEG C, 24 hours) obtains powdered roselle water extract, and storage is standby；
Step 2：The preparation of leavening
Lactobacillus bulgaricus (cfu/ grams of active bacterial content >=10,000,000,000) purchased in market, streptococcus thermophilus (active bacterial content >=
10000000000 cfu/ grams), bifidobacterium adolescentis bacterium powder (cfu/ grams of active bacterial content >=10,000,000,000), by lactobacillus bulgaricus, thermophilic
Streptococcus, bifidobacterium adolescentis bacterium powder are with mass ratio 2：2：1 ratio mixing, obtains fermented by mixed bacterium agent；
Step 3：The preparation of roselle acidified milk
By 85-90 mass parts reconstituted milk, 0.1-0.3 mass parts roselles water extract, 6-7 mass parts maltitol, 1-3 matter
Amount part oligoisomaltose, 1-3 mass parts FOS and 1-2 mass parts casein sodium stabilizers are mixed and stirred for
Even, homogeneous 15min obtains mixed liquor under 45 DEG C, 30MPa；Gained mixed liquor is heated to 90-95 DEG C and is incubated sterilization
20min, it is then cooled to 42 DEG C and obtains mixed emulsion；0.1 mass parts fermented by mixed bacterium agent is inoculated with into gained mixed emulsion, is connect
Ferment 4-6h after kind at 42-43 DEG C, is 4.3-4.5 to pH value, the after-ripening 12-24h at 4 DEG C, produces roselle acidified milk.
Compared with the prior art, the present invention has the beneficial effect that：
1st, the maltitol that utilization of the present invention can not be absorbed by organisms makees sweetener instead of sucrose, can control diabetes patient
Carbohydate metabolism.
2nd, two kinds of oligosaccharide are with the addition of in roselle acidified milk of the invention, also improves hair while as the prebiotic factor
The nutritive value of kefir milk.
3rd, the present invention with the addition of the bifidobacterium adolescentis beneficial to human body, and the oligoisomaltose powder added is human body
The breeding factor of wholesome Bifidobacterium in enteron aisle, profitable strain can be promoted to be bred in intestines.
3rd, the roselle acidified milk the key technical indexes of this method fermentation gained meets standard GB/T 19302-2010's
Relevant regulations, wherein viable count content and slightly higher (viable count >=10 of acidity7Cfu/mL, acidity >=75 ° T), and to high lipid food
There is significant hypoglycemic effect with the hyperglycemia model mouse of Streptozotocin induction.
4th, present invention process is simple, easy to operation, and manufactured roselle acidified milk has nutritious, unique flavor, color
The advantages that pool is tempting, in good taste.
Embodiment
Non-limiting examples are described below：
Embodiment 1：
The preparation method of hypoglycemic roselle acidified milk is as follows in the present embodiment：
(1) preparation of Roselle calyx water extract
Appropriate Roselle calyx is taken, by 1:10 mass ratioes add water, and water temperature extracts 2h at 100 DEG C, and filtering repeats extraction 3
It is secondary.After roselle Aqueous extracts are rotated (0.1kpa, 55 DEG C), then vacuum freeze drying (- 55 DEG C, 24 hours) obtains powdered
The storage of roselle water extract is standby.
(2) preparation of leavening
Lactobacillus bulgaricus (cfu/ grams of active bacterial content >=10,000,000,000) purchased in market, streptococcus thermophilus (active bacterial content >=
10000000000 cfu/ grams), bifidobacterium adolescentis bacterium powder (cfu/ grams of active bacterial content >=10,000,000,000), by lactobacillus bulgaricus, thermophilic
Streptococcus, bifidobacterium adolescentis bacterium powder are with mass ratio 2：2：1 ratio mixing, obtains fermented by mixed bacterium agent；
(3) preparation of roselle acidified milk
By 85 mass parts reconstituted milks, 0.1 mass roselle water extract, 6.8 mass maltitols, the oligomeric different malt of 3 mass
Sugar, 3 FOSs, 2 mass casein sodium stabilizers are mixed and stirred for uniformly, and homogeneous 15min must be mixed under 45 DEG C, 30MPa
Close feed liquid；By gained mixed liquor 90-95 DEG C sterilize 20min, be then cooled to 42 DEG C mixed emulsion；Breast is mixed to gained
0.1 mass parts fermented by mixed bacterium agent is inoculated with liquid, ferment 6h after inoculation at 43 DEG C, is 4.3-4.5 to pH value, then at 4 DEG C
Lower after-ripening 12h, produces roselle acidified milk.
The present embodiment fermentation gained roselle acidified milk technical indicator meets the related rule of standard GB/T 19302-2010
It is fixed.
Embodiment 2：
The preparation method of hypoglycemic roselle acidified milk is as follows in the present embodiment：
(1) preparation of roselle water extract
Appropriate Roselle calyx is taken, by 1:10 mass ratioes add water, and water temperature extracts 2h at 100 DEG C, and filtering repeats extraction 3
It is secondary.After cape jasmine fruit Aqueous extracts are rotated (0.1kpa, 55 DEG C), then vacuum freeze drying (- 55 DEG C, 24 hours) obtains powdered
Roselle water extract, storage are standby.
(2) preparation of leavening
Lactobacillus bulgaricus (cfu/ grams of active bacterial content >=10,000,000,000) purchased in market, streptococcus thermophilus (active bacterial content >=
10000000000 cfu/ grams), bifidobacterium adolescentis bacterium powder (cfu/ grams of active bacterial content >=10,000,000,000), by lactobacillus bulgaricus, thermophilic
Streptococcus, bifidobacterium adolescentis bacterium powder are with mass ratio 2：2：1 ratio mixing, obtains fermented by mixed bacterium agent；
(3) preparation of roselle acidified milk
88 mass parts reconstituted milks or fresh milk, 0.2 mass roselle water extract, 6.2 mass maltitols, 2 mass are oligomeric
Isomaltose, 2 FOSs, 1.5 mass casein sodium stabilizers are mixed and stirred for uniformly, the homogeneous under 45 DEG C, 30MPa
15min obtains mixed liquor；Gained mixed liquor is heated to 90-95 DEG C and is incubated 20min sterilizations, being then cooled to 42 DEG C must mix
Close emulsion；0.1 mass parts fermented by mixed bacterium agent is inoculated with into gained mixed emulsion, ferment 4-6h after inoculation at 42-43 DEG C,
It is 4.3-4.5 to pH value, the after-ripening 12-24h at 4 DEG C, produces roselle acidified milk.
The present embodiment fermentation gained roselle acidified milk technical indicator meets the related rule of standard GB/T 19302-2010
It is fixed.
Embodiment 3：
The preparation method of hypoglycemic roselle acidified milk is as follows in the present embodiment：
(1) preparation of roselle water extract
Appropriate Roselle calyx is taken, by 1:10 mass ratioes add water, and water temperature extracts 2h at 100 DEG C, and filtering repeats extraction 3
It is secondary.After roselle Aqueous extracts are rotated (0.1kpa, 55 DEG C), then vacuum freeze drying (- 55 DEG C, 24 hours) obtains powdered
Roselle water extract, storage are standby.
(2) preparation of leavening
Lactobacillus bulgaricus (cfu/ grams of active bacterial content >=10,000,000,000) purchased in market, streptococcus thermophilus (active bacterial content >=
10000000000 cfu/ grams), bifidobacterium adolescentis bacterium powder (cfu/ grams of active bacterial content >=10,000,000,000), by lactobacillus bulgaricus, thermophilic
Streptococcus, bifidobacterium adolescentis bacterium powder are with mass ratio 2：2：1 ratio mixing, obtains fermented by mixed bacterium agent；
(3) preparation of roselle acidified milk
90 mass parts reconstituted milks or fresh milk, 0.3 mass roselle water extract, 6.6 mass maltitols, 1 mass are oligomeric
Isomaltose, 1 FOS, 1 mass casein sodium stabilizer are mixed and stirred for uniformly, the homogeneous under 45 DEG C, 30MPa
15min obtains mixed liquor；Gained mixed liquor is heated to 90-95 DEG C and is incubated 20min sterilizations, being then cooled to 42 DEG C must mix
Close emulsion；0.1 mass parts fermented by mixed bacterium agent is inoculated with into gained mixed emulsion, ferment 4-6h after inoculation at 42-43 DEG C,
It is 4.3-4.5 to pH value, the after-ripening 12-24h at 4 DEG C, produces roselle acidified milk.
The present embodiment fermentation gained roselle acidified milk technical indicator meets the related rule of standard GB/T 19302-2010
It is fixed.
Embodiment 4：Hypoglycemic activity is evaluated
1st, foundation, the packet of hyperglycemia model mouse
STZ and the diabetic mouse model of high fat diet induction, after mouse adaptability is fed one week, fasting, can't help water
12h, 2%STZ (once daily), agent are injected intraperitoneally respectively within the 21st day, the 28th day and the 35th day after feeding high fat diet
40mg/kg is measured, after the completion of injection, after empty stomach 12h, tail point takes blood, and blood glucose meter surveys blood glucose, and blood glucose value is more than 11mmol/L mouse
Selected diabetes model.
8 normal mouses are taken to be set to normal group, physiological saline gavage.The successful mouse of modeling is randomly divided into 7 groups, every group
8, respectively normal group (physiological saline 10ml/kg), model group (physiological saline 10ml/kg), control fermentation breast (10ml/
Kg), roselle acidified milk group (10ml/kg) and positive drug group (Metformin hydrochloride 200mg/kg), daily gavage once, connect
Continuous administration 30d.Gavage plucks eyeball and takes blood after terminating, 3000rpm centrifugations 5min takes serum, utilizes serum in kit measurement serum
Insulin level (INS), triglycerides (TG), T-CHOL (TC), free amino acid (NEFA), liver glycogen phosphorylase
(PYGL) content about index such as.
aP<0.05,AP<0.01 compared with normal group；bP<0.05,BP<0.01 compared with model group.
2nd, the result of zoopery
As shown in table 1, after gavage terminates, roselle acidified milk of ingesting have dropped respectively with the mouse blood sugar for compareing Yoghourt
20.81% and 10.87%.As a result illustrate that Roselle yoghourt induces the blood of hyperglycemia model mouse to improving high lipid food and STZ
Glycometabolism has certain adjustment effect.
The blood glucose (mmol/L) of each group mouse of table 1
The change of mouse weight is shown in Table 2.Research shows that the body weight of diabetic mice is severely restricted upon administration,
And start lower than normal mouse.After melbine, acidified milk processing, the body weight of mouse has rising (P<0.05 or P<
0.01), but acidified milk effect is not as melbine significantly (P<0.05).
The body weight (g) of each group mouse of table 2
The shoot formation of mouse is shown in Table 3.Compared with normal group, the liver,spleen,kidney of mouse and the shoot formation of pancreas exist
Melbine and acidified milk treatment group dramatically increase (P<0.05 or P<0.01) (table 3), shoot formation increase are probably due to small
The Body weight loss of mouse.
The each group mouse organs index (%) of table 3
As shown in table 4, compared with normal group group mouse, LDL-C, TG, TC level significantly increase in model group mice serum
Add (P<0.01 or P<0.05), HDL-C level significantly reduces.Melbine and acidified milk processing after, serum LDL-C, TC and
The horizontal obvious reduction (P of TG<0.05) HDL-C level significantly rise.Compared with model group mouse, control fermentation breast and roselle
Acidified milk group LDL-C concentration reduces by 46.32%, 55.88%, TC concentration respectively reduces by 43.55% (P respectively<0.05)、
49.10% (P<0.01), TG concentration reduces by 26.49% (P<0.05), 33.96% (P<0.05), HDL-C concentration raises respectively
37.72%th, 42.11%.
Table 4 each group mouse TC, TG, HDL-C and LDL-C content (mmol/L)
As shown in table 5, the glycosylated hemoglobin of model group group is than normal group (P<0.01) it is high.Compared with model group, diformazan
Biguanides, control fermentation breast and roselle acidified milk treatment group significantly reduce glycosylated hemoglobin value (P<0.01), rate of descent is distinguished
For 31.70%, 7.67% and 15.54% (P<0.01, P<0.05).Model group mouse INS is higher than Normal group mouse (P<
0.05).Melbine, control fermentation breast and roselle acidified milk treatment group significantly reduce diabetic mice INS levels (P<
0.01).On the other hand, compared with normal group, model group mouse shows hepatic glycogen level compared with normal group and is remarkably decreased (P<
0.05).When melbine, control fermentation breast and roselle acidified milk handle diabetic mice 4 weeks, Glycogen content substantially carries
Gao Liao.
The each group mouse NEFA, GHb of table 5, hepatic glycogen, INS content
As shown in table 6, compared with model group group, the AMPK expressions of acidified milk treatment group are increased slightly PYGL expression water
It is flat to be declined slightly.Skeletal muscle GLUT4 expression (P ＜ 0.05) is greatly facilitated in acidified milk treatment group simultaneously, it means that fermentation
Breast accelerates the intake of skeletal muscle glucose, and the reduction of fasting blood-glucose is facilitated in part.Acidified milk can make diabetic mice GLUT4 tables
Up to recovery, have identical horizontal with normal mouse.These results indicate that the hypoglycemic effect of acidified milk may have with GLUT4
Close.In addition, PPAR- γ protein expressions are slightly above model group and are less than normal group in adipose tissue, but there was no significant difference
(P ＜ 0.05).Compared with model group, the expression of PPAR- γ albumen is set to increase by 12.63% after control and the processing of roselle acidified milk
With 28.67% (P ＜ 0.05).
Each group mouse PPAR- γ of table 6, GLUT4, AMPK and PYGL content (ng/mL)
Claims (6)
1. a kind of preparation method of hypoglycemic roselle acidified milk, it is characterised in that comprise the following steps：
Step 1：The preparation of roselle water extract
Appropriate roselle dried flower flower bud is taken, is ground, with mass ratio 1:10 ratio adds distilled water, extracts 3 times at 100 DEG C, every time
Extraction two hours, merge extract solution, gained extract solution is evaporated under reduced pressure, vacuum freeze drying obtains powdered roselle water extraction
Thing, storage are standby；
Step 2：The preparation of leavening
Lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium adolescentis bacterium powder are mixed, obtain fermented by mixed bacterium agent；
Step 3：The preparation of roselle acidified milk
By 85-90 mass parts reconstituted milk, 0.1-0.3 mass parts roselles water extract, 6-7 mass parts maltitol, 1-3 mass parts
Oligoisomaltose, 1-3 mass parts FOS and 1-2 mass parts casein sodium stabilizers be mixed and stirred for uniformly,
45 DEG C, homogeneous 15min obtains mixed liquor under 30MPa；Gained mixed liquor is heated to 90-95 DEG C and is incubated sterilization 20min, with
After be cooled to 42 DEG C mixed emulsion；Fermented by mixed bacterium agent is inoculated with into gained mixed emulsion, is issued after inoculation at 42-43 DEG C
Ferment 4-6h, the after-ripening 12-24h at 4 DEG C, produces roselle acidified milk.
2. according to the method for claim 1, it is characterised in that：
In step 1, the drying temperature of vacuum freeze drying is -55 DEG C, and drying time is 24 hours.
3. according to the method for claim 1, it is characterised in that：
In step 2, cfu/ grams of active bacterial content >=10,000,000,000 of lactobacillus bulgaricus, the active bacterial content of streptococcus thermophilus >=
10000000000 cfu/ grams, cfu/ grams of active bacterial content >=10,000,000,000 of bifidobacterium adolescentis bacterium powder.
4. according to the method for claim 1, it is characterised in that：
In step 2, lactobacillus bulgaricus, streptococcus thermophilus, the mass ratio of bifidobacterium adolescentis bacterium powder mixing are 2:2:1.
5. according to the method for claim 1, it is characterised in that：
In step 3, the addition of fermented by mixed bacterium agent is 0.1 mass parts.
6. according to the method for claim 1, it is characterised in that：
In step 3, it is 4.3-4.5 to be inoculated with fermented by mixed bacterium agent into gained mixed emulsion and ferment to pH value.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710498145.2A CN107410486A (en) | 2017-06-27 | 2017-06-27 | A kind of preparation method of hypoglycemic roselle acidified milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710498145.2A CN107410486A (en) | 2017-06-27 | 2017-06-27 | A kind of preparation method of hypoglycemic roselle acidified milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107410486A true CN107410486A (en) | 2017-12-01 |
Family
ID=60426502
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710498145.2A Pending CN107410486A (en) | 2017-06-27 | 2017-06-27 | A kind of preparation method of hypoglycemic roselle acidified milk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107410486A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106383A (en) * | 2011-01-18 | 2011-06-29 | 合肥工业大学 | Litsea coreana yoghourt and preparation method and application thereof |
| CN103734332A (en) * | 2013-11-28 | 2014-04-23 | 蚌埠海上明珠农业科技发展有限公司 | Roselle calyx fresh milk beverage and preparation method thereof |
| CN104560603A (en) * | 2014-12-18 | 2015-04-29 | 柯利佳 | Method for preparing roselle flower vinegar |
| CN104770739A (en) * | 2009-06-19 | 2015-07-15 | 杜邦营养生物科学有限公司 | Bifidobacteria for treating diabetes and related conditions |
| CN105076411A (en) * | 2015-07-28 | 2015-11-25 | 北京银河雪生物科技开发有限公司 | Roselle yoghurt and preparation method thereof |
| CN105535267A (en) * | 2016-02-25 | 2016-05-04 | 中国科学院上海生命科学研究院 | Application of hibiscus sabdariffa-green tea composition in relieving diet-induced metabolic disorders |
| CN106578053A (en) * | 2016-11-19 | 2017-04-26 | 华南理工大学 | Dendrobium yogurt and production method thereof |
| CN106720335A (en) * | 2016-11-21 | 2017-05-31 | 青海金祁连乳业有限责任公司 | A kind of Roselle yoghourt and preparation method thereof |
-
2017
- 2017-06-27 CN CN201710498145.2A patent/CN107410486A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770739A (en) * | 2009-06-19 | 2015-07-15 | 杜邦营养生物科学有限公司 | Bifidobacteria for treating diabetes and related conditions |
| CN102106383A (en) * | 2011-01-18 | 2011-06-29 | 合肥工业大学 | Litsea coreana yoghourt and preparation method and application thereof |
| CN103734332A (en) * | 2013-11-28 | 2014-04-23 | 蚌埠海上明珠农业科技发展有限公司 | Roselle calyx fresh milk beverage and preparation method thereof |
| CN104560603A (en) * | 2014-12-18 | 2015-04-29 | 柯利佳 | Method for preparing roselle flower vinegar |
| CN105076411A (en) * | 2015-07-28 | 2015-11-25 | 北京银河雪生物科技开发有限公司 | Roselle yoghurt and preparation method thereof |
| CN105535267A (en) * | 2016-02-25 | 2016-05-04 | 中国科学院上海生命科学研究院 | Application of hibiscus sabdariffa-green tea composition in relieving diet-induced metabolic disorders |
| CN106578053A (en) * | 2016-11-19 | 2017-04-26 | 华南理工大学 | Dendrobium yogurt and production method thereof |
| CN106720335A (en) * | 2016-11-21 | 2017-05-31 | 青海金祁连乳业有限责任公司 | A kind of Roselle yoghourt and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111406856B (en) | Functional fermented beverage for dispelling effects of alcohol and protecting liver and preparation method thereof | |
| CN111346114A (en) | Application of lactobacillus reuteri | |
| CN105249100B (en) | The production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions | |
| CN105167072A (en) | Production method of functional Chinese wolfberry fruit enzyme and product thereof | |
| CN107981324A (en) | Turmeric fermented food and preparation method thereof | |
| CN106942371A (en) | Black cereal Yoghourt and preparation method thereof | |
| CN108522652A (en) | A kind of chick-pea camel milk acidified milk and preparation method thereof | |
| CN106234895A (en) | A kind of Fructus Nitraria schoberi lactacidase fermenting beverage and preparation method thereof | |
| CN105249466A (en) | Blood-glucose-reducing food composition | |
| CN107549309B (en) | Fruity selenium-rich cordyceps militaris yoghourt product and preparation method thereof | |
| CN109221519A (en) | A kind of hypoglycemic oligosaccharide probiotics solid beverage and preparation method thereof | |
| CN103202334B (en) | Preparation process of lily lung-moistening yogurt | |
| CN105962369A (en) | Method for preparing lactobacillus fermentation liquor from black tea enzymatic hydrolysate | |
| CN113425762B (en) | Mulberry fermentation product and preparation method and application thereof | |
| CN102177993B (en) | Stomach-strengthening and digestion-promoting tea and preparation method thereof | |
| CN106360683A (en) | Dendrobium officinale and banana compound probiotic fermentation products and method thereof | |
| CN111304134B (en) | Lactobacillus plantarum capable of effectively relieving diabetes | |
| CN111035658A (en) | Use of pediococcus pentosaceus | |
| CN108308281A (en) | The fermented type soya-bean milk brewed powder and preparation method thereof of auxiliary hyperglycemic, norcholesterol | |
| CN107647397A (en) | A kind of probiotic powder and preparation method thereof | |
| CN107853615A (en) | A kind of fermented type vinegar egg chewable tablets and preparation method thereof | |
| CN107410486A (en) | A kind of preparation method of hypoglycemic roselle acidified milk | |
| CN105695236A (en) | Formula and production process for health maintenance and healthcare wine | |
| CN109329420A (en) | A kind of brown whisk yoghout and preparation method thereof containing hickory chick | |
| CN114586844A (en) | Durian yogurt capable of reducing blood fat and relaxing bowel and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171201 |