CN107794237B - 一种益生菌组合物及其应用、产品 - Google Patents
一种益生菌组合物及其应用、产品 Download PDFInfo
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- CN107794237B CN107794237B CN201711014812.1A CN201711014812A CN107794237B CN 107794237 B CN107794237 B CN 107794237B CN 201711014812 A CN201711014812 A CN 201711014812A CN 107794237 B CN107794237 B CN 107794237B
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- lactobacillus
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- probiotic composition
- solid beverage
- lactobacillus rhamnosus
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
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Abstract
本发明涉及保健食品技术领域,特别涉及一种益生菌组合物及其应用、产品。以重量份计,该益生菌组合物由2~6份鼠李糖乳杆菌Rosell‑11、2~5份瑞士乳杆菌Lafti L10和1~3份唾液乳杆菌HA‑118组成。本发明的作用原理为调整口腔中菌群的动态平衡,通过与口腔致病菌之间的竞争机理,抑制致病菌的生长及黏附,从而缓解牙周炎、口臭;研究表明鼠李糖乳杆菌Rosell‑11、瑞士乳杆菌Lafti L10和唾液乳杆菌HA‑118配合使用具有显著的协同增效作用。
Description
技术领域
本发明涉及保健食品技术领域,特别涉及一种益生菌组合物及其应用、产品。
背景技术
口腔是人类最复杂的微生物生态系统之一。口腔中有弱碱性唾液、食物残渣等,为正常菌群的繁衍提供了合适条件。据估计,超过700种细菌定植在口腔内的各个角落。正常情况下,口腔各微生物之间、微生物与宿主之间存在着动态平衡,共同参与机体代谢、免疫、营养及维持口腔的健康;但在各方面因素影响下口腔微生态的动态平衡被打破,则会导致相关口腔疾病的发生,如龋齿、牙周病、口臭、口腔念珠菌病等。
龋齿是人类最普遍的疾病之一,世界卫生组织已将其与肿瘤和心血管疾病并列为人类三大重点防治疾病。龋齿是由口腔中的致龋细菌,主要为变异链球菌,借助牙菌斑黏附在牙齿表面,通过发酵食物中的碳水化合物,产生高粘性葡聚糖形成菌斑基质,同时产生有机酸,促使牙釉质的脱矿造成龋齿。
牙周病包括牙龈炎和牙周炎,全球50%-90%的成年人受到牙龈炎的影响,吸烟、糖尿病、遗传、中性粒细胞功能障碍、口腔卫生不良是牙周炎的重要危险因素。牙周炎的发病机制主要是致牙周病细菌在龈下区的积累,产生的毒素和蛋白酶造成牙周组织的损伤。牙龈卟啉单胞菌、福赛斯坦纳菌和齿垢密螺旋体与慢性牙周炎有关。
牙菌斑是人类牙齿表面一种由多糖基质包裹的细菌群体,这种细菌性生物膜不能被水冲掉,为口腔致病菌的生长、繁殖提供了场所。口腔细菌经常以生物膜的方式致病,如龋齿、牙周病等,生物膜中的口腔细菌对多数抗菌剂具有较强的抵抗力。因此,这些牙菌斑中寄居的致病菌难以通过保持口腔卫生、抑菌剂等手段进行有效抑制。
口臭是困扰全球10-65%人的敏感问题,给患者的社会交往带来不良影响。由于口腔微生态失调带来的口臭占整个发病人群的85%以上。口腔中的食物残渣附着在舌的后部,微生物利用这些食物残渣中的蛋白质、血液、粘蛋白等成分产生具有恶臭气味的挥发性硫化物,从而引发口臭。阿托波氏菌、沟迹真杆菌、牙周梭杆菌可产生挥发性硫化物,是引发口臭的重要细菌。
根据口腔健康流行病学调查显示,龋病和牙周疾病(包括牙龈炎和牙周炎)是危害我国居民口腔健康的两种最常见的疾病。研究发现口腔疾病与某些全身疾病如冠心病、糖尿病等密切相关,危害全身健康,影响生命质量。因此,维护口腔健康、预防口腔疾病显得尤为重要。
现阶段,大部分的口腔疾病都需要经过牙科治疗以及配合的口腔卫生手段来治疗。龋齿常用药物包括氨硝酸银和氟化钠等抑制龋病发展,以及填充术恢复牙齿固有形态和功能。牙周病则常通过清洁牙齿和刮除牙周的牙石、牙垢来恢复。口臭一般是口腔其他常见疾病的连带症状,常见的防治手段是进行牙齿及舌面的清洁,以及使用合适的漱口水进行局部抗菌。
现阶段,口腔疾病除了经牙科治疗以及配合的口腔卫生手段来实现治疗外,常见的预防用品则多为漱口水。治疗用漱口水中常见的功效成分为洗必泰,是目前研究最多,对变异链球菌抑制作用最强的菌斑抑制剂。但长期使用杀菌剂如洗必泰,会导致牙齿着色,口腔黏膜具有刺激感,影响味觉;而从口腔微生态的角度,洗必泰会对口腔微生物进行无差别的清除,但清除过后重新建立的微生态,反而更容易失衡。若要从根本上对口腔疾病进行防治,离不开对口腔微生态平衡的调节与重建,而益生菌的口腔健康解决方案则是促进口腔内有益微生物的生长,竞争性地抑制致病菌,是一种更天然、更具预防性的口腔健康手段。
联合国粮农组织和世界卫生组织定义:益生菌是适量给予宿主后,能对宿主产生保健作用的活的微生物。益生菌中研究和应用最广泛的是乳酸菌及双歧杆菌。在口腔医学领域中,已有研究表明鼠李糖乳杆菌、嗜酸乳杆菌、干酪乳杆菌、罗伊氏乳杆菌等多种菌株可对口腔微生态环境具有不尽相同的功效与调节。乳杆菌的抑菌物质主要在于其代谢产物,包括有机酸、过氧化氢、细菌素、类细菌素等。同时还可调整pH值和氧化还原电位,使微生态环境维持平衡。还可通过刺激非特异的免疫反应或调节体液、细胞免疫,发挥其益生作用。研究表明,益生菌可与口腔病原菌竞争口腔黏膜、上皮细胞或牙齿表面的结合位点以减少口腔致病菌自身的黏附。当益生菌融合到口腔群落中后,益生菌可以产生胞外多糖,并借助其自身较强的聚集能力在口腔环境中形成生物膜。在生物膜这个复杂的结构中,益生菌分泌的抗菌物质能非特异地抑制包括口腔病菌在内的其他微生物的生长。
公布号CN 106880584 A发明公开一种儿童口腔护理组合物及其应用,该儿童口腔护理组合物由木糖醇、含钙化合物和益生菌组成,所述益生菌为青春双歧杆菌冻干粉、乳双歧杆菌冻干粉、两歧双歧杆菌冻干粉、卷曲乳杆菌冻干粉、长双歧杆菌冻干粉、短双歧杆菌冻干粉、保加利亚乳杆菌冻干粉、格氏乳杆菌冻干粉、瑞士乳杆菌冻干粉、约氏乳杆菌冻干粉、植物乳杆菌冻干粉、罗伊氏乳杆菌冻干粉、鼠李糖乳杆菌冻干粉、唾液乳杆菌冻干粉或嗜热链球菌冻干粉中的任意一种或两种或两种以上任意比例的组合。但优选方案和实施例中的益生菌均只有唾液乳杆菌。
发明内容
有鉴于此,本发明提供了一种益生菌组合物及其应用、产品。该益生菌组合物在预防龋齿、缓解牙周病或治疗口臭方面具有显著的协同增效作用。
为了实现上述发明目的,本发明提供以下技术方案:
本发明提供了一种益生菌组合物,以重量份计,由以下益生菌组成:
鼠李糖乳杆菌Rosell-11: 2~6份;
瑞士乳杆菌Lafti L10: 2~5份;
唾液乳杆菌HA-118: 1~3份。
作为优选,以重量份计,由以下益生菌组成:
鼠李糖乳杆菌Rosell-11: 4份;
瑞士乳杆菌Lafti L10: 4份;
唾液乳杆菌HA-118: 2份。
在本发明提供的一实施例中,以重量份计,由以下益生菌组成:
鼠李糖乳杆菌Rosell-11: 2份;
瑞士乳杆菌Lafti L10: 5份;
唾液乳杆菌HA-118: 1份。
在本发明提供的另一实施例中,以重量份计,由以下益生菌组成:
鼠李糖乳杆菌Rosell-11: 6份;
瑞士乳杆菌Lafti L10: 2份;
唾液乳杆菌HA-118: 3份。
作为优选,鼠李糖乳杆菌Rosell-11的菌落总数为20~50亿cfu/g,瑞士乳杆菌Lafti L10的菌落总数为10~40亿cfu/g,唾液乳杆菌HA-118的菌落总数为5~20亿cfu/g。
在本发明提供的实施例中,鼠李糖乳杆菌Rosell-11的菌落总数为24亿cfu/g,瑞士乳杆菌Lafti L10的菌落总数为24亿cfu/g,唾液乳杆菌HA-118的菌落总数为12亿cfu/g。
本发明还提供了该益生菌组合物在制备预防龋齿、缓解牙周病或治疗口臭的食品、药品或口腔护理产品中的应用。
本发明还提供了一种固体饮料,原料包括本发明提供的益生菌组合物、益生元、糖醇和填充剂。
本发明是采用多株具有临床验证的益生菌菌株为主要功效成分,配以益生元以及糖醇类原料,制成天然的口溶性固体饮料。通过益生菌来调节口腔微生态环境,从而减少口腔致病菌如变异链球菌、牙龈卟啉单胞菌、阿托波氏菌和白色念珠菌等的危害,降低龋齿风险因素、减少牙龈出血、缓解牙周炎、抑制牙菌斑积累以及缓解口臭。
作为优选,该固体饮料的原料还包括风味物质和香精。
作为优选,益生菌组合物、益生元、糖醇、填充剂、风味物质与香精的重量比为(5~20):(10~30):(35~50):(10~25):(0~10):(0~2)。
在本发明提供的实施例中,益生菌组合物、益生元、糖醇、填充剂、风味物质与香精的重量比为10:30:45:12.5:2.1:0.4。
作为优选,益生元为菊粉、抗性糊精、低聚半乳糖、低聚果糖、低聚木糖、低聚异麦芽糖、水苏糖中的一种或几种。
在本发明提供的实施例中,益生元为菊粉。
作为优选,糖醇为木糖醇、赤藓糖醇、山梨糖醇、甘露糖醇中的一种或几种。
在本发明提供的实施例中,糖醇为赤藓糖醇。
作为优选,填充剂为玉米淀粉、麦芽糊精中的一种或两种。
在本发明提供的实施例中,填充剂为玉米淀粉。
优选地,风味物质为薄荷粉、绿茶粉中的一种。
在本发明提供的实施例中,风味物质为薄荷粉。
优选地,香精为薄荷香精。
本发明还提供了该固体饮料的制备方法,包括如下步骤:
将糖醇过60~100目筛,然后在低温下进行干燥,控制水分在3%以下;
将鼠李糖乳杆菌、瑞士乳杆菌、唾液乳杆菌混合均匀后,与香精、风味物质、填充剂和益生元进行梯度混合,再将所得混合物与糖醇混合成均匀一致的总混粉。
优选地,该固体饮料的制备方法包括如下步骤:
1、备料:将糖醇过80目筛,然后在低温下进行干燥,控制水分在3%以下;
2、称量:称重环境控制操作温度为20±2℃,相对湿度控制在30%-35%,称取所需物料;
3、混合:首先将称量好的鼠李糖乳杆菌、瑞士乳杆菌、唾液乳杆菌混合均匀后;再与香精、风味物质、填充剂和益生元进行梯度混合;最后再将所得混合物与糖醇混合成均匀一致的总混粉。
4、包装:控制操作温度为20±2℃,相对湿度控制在30%-35%,将总混粉进行分装。
本发明提供了一种益生菌组合物及其应用、产品。以重量份计,该益生菌组合物由2~6份鼠李糖乳杆菌Rosell-11、2~5份瑞士乳杆菌LaftiL10和1~3份唾液乳杆菌HA-118组成。本发明具有如下有益效果:
1、本发明的作用原理为调整口腔中菌群的动态平衡,通过与口腔致病菌之间的竞争机理,抑制致病菌的生长及黏附,从而缓解牙周炎、口臭;研究表明鼠李糖乳杆菌Rosell-11、瑞士乳杆菌Lafti L10和唾液乳杆菌HA-118配合使用具有显著的协同增效作用;
2、本发明口腔益生菌通过对口腔微生态的调整,从而达到更长效的健康效果;
3、本发明的原料均为普通食品,适用范围广,不需要医生的处方。
附图说明
图1示各组牙菌斑指数;
图2示各组牙龈指数。
具体实施方式
本发明公开了一种益生菌组合物及其应用、产品,本领域技术人员可以借鉴本文内容,适当改进工艺参数实现。特别需要指出的是,所有类似的替换和改动对本领域技术人员来说是显而易见的,它们都被视为包括在本发明。本发明的方法及应用已经通过较佳实施例进行了描述,相关人员明显能在不脱离本发明内容、精神和范围内对本文所述的方法和应用进行改动或适当变更与组合,来实现和应用本发明技术。
本发明提供的一种益生菌组合物及其应用、产品中所用益生菌等原料或辅料均可由市场购得。
下面结合实施例,进一步阐述本发明:
实施例1
本实施例的益生菌组合物配比如下:
鼠李糖乳杆菌Rosell-11(24亿cfu/g): 4.0g
瑞士乳杆菌Lafti L10(24亿cfu/g): 4.0g
唾液乳杆菌HA-118(12亿cfu/g): 2.0g
制备方法:称量好的鼠李糖乳杆菌、瑞士乳杆菌、唾液乳杆菌混合均匀即可。
实施例2
本实施例的益生菌组合物配比如下:
鼠李糖乳杆菌Rosell-11(24亿cfu/g): 2.0g
瑞士乳杆菌Lafti L10(24亿cfu/g): 5.0g
唾液乳杆菌HA-118(12亿cfu/g): 1.0g
制备方法:称量好的鼠李糖乳杆菌、瑞士乳杆菌、唾液乳杆菌混合均匀即可。
实施例3
本实施例的益生菌组合物配比如下:
鼠李糖乳杆菌Rosell-11(24亿cfu/g): 6.0g
瑞士乳杆菌Lafti L10(24亿cfu/g): 2.0g
唾液乳杆菌HA-118(12亿cfu/g): 3.0g
制备方法:称量好的鼠李糖乳杆菌、瑞士乳杆菌、唾液乳杆菌混合均匀即可。
对比例1
本对比例的益生菌组合物配比如下:
鼠李糖乳杆菌Rosell-11(24亿cfu/g): 4.0g
瑞士乳杆菌Lafti L10(24亿cfu/g): 4.0g
长双歧杆菌Rosell-175(12亿cfu/g): 2.0g
制备方法:称量好的鼠李糖乳杆菌、瑞士乳杆菌、长双歧杆菌混合均匀即可。
试验例1益生菌组合物的口腔抑菌效果
一、试验设计1:
130名18-25岁健康受试者参与一项单盲随机对照实验。受试者均为正常健康成年人,在实验开始前4周没有使用抗生素或者漱口水,保持常规的口腔清洁措施。志愿者被随机分为10组,每组13例组:
1组使用10ml的安慰剂(蒸馏水)冲洗他们的口腔;
2组使用10ml的0.2%洗必泰漱口水;
3组使用10ml实施例1益生菌组漱口水(剂量25亿cfu/次);
4组使用10ml实施例2益生菌组漱口水(剂量25亿cfu/次);
5组使用10ml实施例3益生菌组漱口水(剂量25亿cfu/次);
6组使用10ml对比例1益生菌组漱口水(剂量25亿cfu/次);
7组使用10ml鼠李糖乳杆菌Rosell-11漱口水(剂量25亿cfu/次);
8组使用10ml瑞士乳杆菌Lafti L10漱口水(剂量25亿cfu/次);
9组使用10ml唾液乳杆菌HA-118组漱口水(剂量25亿cfu/次);
10组使用10ml长双歧杆菌Rosell-175漱口水(剂量25亿cfu/次);
所有的志愿者按指示每天两次漱口,用不含氟的牙膏刷牙。各组试样使用方法:将益生菌粉末溶于10ml水中并进行漱口60秒,每天2次。从上颌后牙颊面收集牙菌斑样品。样品的收集由同一个检测员分别在7、14、30天漱口后进行。所有样品均进行微生物分析和统计学分析。(单向方差分析和Post-Hoc检验)
实验结果如下:
表1各实验组平均变异链球菌数(cfu/ml)
组别 | 24小时 | 7天 | 14天 | 30天 |
组1(蒸馏水) | 1.9±0.52 | 17.95±2.93 | 20.25±3.76 | 70.33±8.43 |
组2(洗必泰) | 1.14±0.46** | 2.483±0.93** | 5.79±1.08** | 10.38±1.67** |
组3(实施例1) | 1.25±0.31** | 3.27±1.07** | 4.92±1.14** | 8.71±1.88** |
注:*表示与对照组比较差异显著(p<0.05);**表示与对照组比较差异极度显著(p<0.01)。
从上表1可以看出,1组在第7、14、30天的结果与2、3组相比均显示出统计上的极度显著差异(p<0.01),即使用洗必泰、益生菌都有显著减少变异链球菌的效果。分析2、3两组试验组的数据:在基线、7天和14天的变异链球菌数均无显著差异,但到30天时,益生菌组的变异链球菌数显著低于洗必泰组(P<0.05)。洗必泰不宜长期使用,会导致牙齿染色,刺激强,口腔黏膜会有灼烧感,还会刺激味觉。而组3实施例1益生菌组从长期的效果来看,即14天、30天,也比洗必泰更有优势。
表2实施例与单菌组平均变异链球菌数cfu/ml
组别 | 24小时 | 7天 | 14天 | 30天 |
组3(实施例1) | 1.25±0.31 | 3.27±1.07 | 4.92±1.14 | 8.71±1.88 |
组4(实施例2) | 1.34±0.19 | 3.91±0.94 | 5.68±1.78 | 9.91±2.34 |
组5(实施例3) | 1.3±0.24 | 3.86±0.88 | 5.45±1.46 | 9.48±2.98 |
组6(对比例1) | 1.41±0.29 | 4.36±1.33* | 6.04±1.89 | 11.09±3.47* |
组7(R11) | 1.44±0.17 | 5.16±1.62** | 7.81±2.67** | 28.47±6.95** |
组8(L10) | 1.48±0.21* | 5.63±1.98** | 8.48±3.01** | 28.61±7.83** |
组9(HA118) | 1.47±0.32 | 5.41±1.86** | 8.79±2.94** | 29.46±6.63** |
组10(R175) | 1.51±0.31* | 6.02±1.92** | 9.08±3.19** | 30.11±8.25** |
注:*表示与实施例1组比较差异显著(p<0.05);**表示与实施例1组比较差异极度显著(p<0.01)。
从表2中看出,组3、4、5即实施例1、2、3间相比均无显著性差异,但在所有时间段中组3中检出的变异链球菌数均为最低。对比例1与实施例1相比,在第7、30天中数据均出现显著性差异。相对于单独使用鼠李糖乳杆菌Rosell-11、瑞士乳杆菌Lafti L10、唾液乳杆菌HA-118,长双歧杆菌Rosell-175,本发明益生菌组合物能够显著的减少牙菌斑(p<0.01);表明将鼠李糖乳杆菌Rosell-11、瑞士乳杆菌LaftiL10、唾液乳杆菌HA-118配合使用后可产生协同增效作用;而在不同的配方比例中,实施例1对变异链球菌的抑制作用最优。
二、试验设计2:
90名受试儿童参与的随机对照双盲实验。受试者由随机表分为A组–0.2%洗必泰漱口水,B组–实施例1益生菌漱口水(25亿cfu益生菌,用20mL水溶解后当漱口水用),C组–安慰剂漱口水,产品均被遮蔽。干预方案为每天用20ml漱口水漱口60秒,每天2次,连续14天。牙菌斑和牙龈指数在基线和干预后测得,被用来评估疗效变量。数据进行统计分析。评价标准如下:
1、牙菌斑指数评价标准:
0度:无菌斑;
1度:菌斑位于牙颈部,呈散点状分布;
2度:菌斑位于牙颈部,呈线状,宽度为1mm;
3度:菌斑宽度>1mm,但未达到牙冠1/3;
4度:菌斑的宽度达到牙冠的1/3,但未达到牙冠的2/3;
5度:菌斑的宽度达到牙冠的2/3或更多。
2、牙龈指数评价标准:
0=牙龈健康;
1=牙龈轻度炎症:牙龈的颜色有轻度改变并轻度水肿,探诊不出血;
2=牙龈中等炎症:牙龈色红,水肿光亮,探诊出血;
3=牙龈严重炎症:牙龈明显红肿或有溃疡,并有自动出血倾向。
实验结果:
牙菌斑指数结果见图1,牙龈指数结果见图2。研究发现,使用14天后益生菌组和洗必泰漱口水均明显降低牙菌斑和牙周炎水平(p<0.05)。
实施例4
按重量份计,本实施例固体饮料配方如下:
工艺步骤如下:
1、备料:将赤藓糖醇过80目筛,然后在低温下进行干燥,控制水分在3%以下;
2、称量:称重环境控制操作温度为20±2℃,相对湿度控制在30%-35%,称取所需物料;
3、混合:首先将称量好的鼠李糖乳杆菌、瑞士乳杆菌、唾液乳杆菌混合均匀后;再与薄荷香精、薄荷粉、玉米淀粉和菊粉进行梯度混合;最后再将所得混合物与赤藓糖醇混合成均匀一致的总混粉。
4、包装:控制操作温度为20±2℃,相对湿度控制在30%-35%,将总混粉采用粉剂包装机进行分装,包装成2g/条的产品。
以上所述仅是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (9)
1.一种益生菌组合物,其特征在于,以重量份计,由以下益生菌组成:
鼠李糖乳杆菌(Lactobacillus rhamnosus)Rosell-11:2~6份;
瑞士乳杆菌(Lactobacillus helveticus)Lafti L10:2~5份;
唾液乳杆菌(Lactobacillus salivarius)HA-118:1~3份;
所述鼠李糖乳杆菌(Lactobacillus rhamnosus)Rosell-11的菌落总数为20~50亿cfu/g,所述瑞士乳杆菌(Lactobacillus helveticus)Lafti L10的菌落总数为10~40亿cfu/g,所述唾液乳杆菌(Lactobacillus salivarius)HA-118的菌落总数为5~20亿cfu/g。
2.根据权利要求1所述的益生菌组合物,其特征在于,以重量份计,由以下益生菌组成:
鼠李糖乳杆菌(Lactobacillus rhamnosus)Rosell-11:4份;
瑞士乳杆菌(Lactobacillus helveticus)Lafti L10:4份;
唾液乳杆菌(Lactobacillus salivarius)HA-118:2份。
3.权利要求1或2所述益生菌组合物在制备预防龋齿、缓解牙周病或治疗口臭的食品、药品或口腔护理产品中的应用。
4.一种固体饮料,其特征在于,原料包括如权利要求1或2所述益生菌组合物、益生元、糖醇和填充剂。
5.根据权利要求4所述的固体饮料,其特征在于,所述固体饮料的原料还包括风味物质和香精。
6.根据权利要求5所述的固体饮料,其特征在于,所述益生菌组合物、益生元、糖醇、填充剂、风味物质与香精的重量比为(5~20):(10~30):(35~50):(10~25):(0~10):(0~2)。
7.根据权利要求4所述的固体饮料,其特征在于,所述益生元为菊粉、抗性糊精、低聚半乳糖、低聚果糖、低聚木糖、低聚异麦芽糖、水苏糖中的一种或几种。
8.根据权利要求4所述的固体饮料,其特征在于,所述糖醇为木糖醇、赤藓糖醇、山梨糖醇、甘露糖醇中的一种或几种,所述填充剂为玉米淀粉、麦芽糊精中的一种或两种。
9.权利要求4至8中任一项固体饮料的制备方法,其特征在于,包括如下步骤:
将糖醇过60~100目筛,然后在低温下进行干燥,控制水分在3%以下;
将鼠李糖乳杆菌、瑞士乳杆菌、唾液乳杆菌混合均匀后,与香精、风味物质、填充剂和益生元进行梯度混合,再将所得混合物与糖醇混合成均匀一致的总混粉。
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