CN108719491A - Sports type lactobacillus beverage with immunity enhancing function and preparation method thereof - Google Patents
Sports type lactobacillus beverage with immunity enhancing function and preparation method thereof Download PDFInfo
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- 230000036039 immunity Effects 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 12
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 12
- 235000013361 beverage Nutrition 0.000 title abstract description 9
- 230000002708 enhancing effect Effects 0.000 title abstract description 5
- 239000005862 Whey Substances 0.000 claims abstract description 32
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 32
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 32
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 16
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 12
- 239000011782 vitamin Substances 0.000 claims abstract description 12
- 235000013343 vitamin Nutrition 0.000 claims abstract description 12
- 229930003231 vitamin Natural products 0.000 claims abstract description 12
- 229940088594 vitamin Drugs 0.000 claims abstract description 12
- 150000003722 vitamin derivatives Chemical class 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 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 claims abstract description 6
- 239000008103 glucose Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000011780 sodium chloride Substances 0.000 claims abstract description 6
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 claims abstract description 5
- 235000011497 sour milk drink Nutrition 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 17
- 241000186315 Lactobacillus paracasei N1115 Species 0.000 claims description 13
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- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 12
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 7
- 239000012530 fluid Substances 0.000 claims description 6
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 239000001103 potassium chloride Substances 0.000 claims description 2
- 239000011691 vitamin B1 Substances 0.000 claims description 2
- 239000011716 vitamin B2 Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 8
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 abstract description 7
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- 238000009629 microbiological culture Methods 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
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- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
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- MZOFCQQQCNRIBI-VMXHOPILSA-N (3s)-4-[[(2s)-1-[[(2s)-1-[[(1s)-1-carboxy-2-hydroxyethyl]amino]-4-methyl-1-oxopentan-2-yl]amino]-5-(diaminomethylideneamino)-1-oxopentan-2-yl]amino]-3-[[2-[[(2s)-2,6-diaminohexanoyl]amino]acetyl]amino]-4-oxobutanoic acid Chemical compound OC[C@@H](C(O)=O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CCCN=C(N)N)NC(=O)[C@H](CC(O)=O)NC(=O)CNC(=O)[C@@H](N)CCCCN MZOFCQQQCNRIBI-VMXHOPILSA-N 0.000 description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 3
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- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
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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
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
- A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
-
- 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
- A23C21/00—Whey; Whey preparations
- A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal products
-
- 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
- A23C21/00—Whey; Whey preparations
- A23C21/10—Whey; Whey preparations containing inorganic additives
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a sports lactobacillus beverage with immunity enhancing function, which is prepared from the following raw materials, by weight, 15-30 parts of maltooligosaccharide, 15-25 parts of glucose, 10-20 parts of whey fermentation liquor, 0.1-1 part of KCl, 0.1-5 parts of NaCl, 0.5-5 parts of citric acid, 0.2-2 parts of vitamin and 60-85 parts of water; the beverage has reasonable formula compatibility, rich nutrition and good taste, the four strains are adopted to ferment whey to prepare fermentation liquor, the whey contains rich nutrient substances and is fermented by lactic acid bacteria, and the lactose is utilized to generate lactic acid which can be used as sour agent for developing the beverage, so the beverage has unique flavor and good antimicrobial effect; the invention also discloses a preparation method of the beverage, which is prepared by uniformly mixing the raw materials and sterilizing, and has the advantages of simple method, easy control of the process, short period and low cost. The invention is suitable for preparing the sports lactobacillus beverage with the function of enhancing the immunity.
Description
Technical field
The invention belongs to field of food, are related to a kind of preparation of sour milk beverage, specifically a kind of that there is enhancing to exempt from
Sports type sour milk beverage of epidemic disease power and preparation method thereof.
Background technology
With the generally raising of China's national life level, the execution of the body building plan of people of whole country is walked with vigorous strides away and horse traction in recent years
The endurance type sports events such as pine has become the new fashion for leading domestic nationwide fitness programs.However, the movement of long-time or high intensity
In the process, the energy expenditure of human body is on the increase and the symptoms such as the swollen, metal fatigue of muscle acid occurs so that the substance and energy of body
Metabolic activity enhancing is measured, the consumption of moisture, electrolyte and energy substance increases, needs to give in time and supplement.Functional exercise
Beverage is based on supplement energy, relieves fatigue, repairs a kind of rapid recharge product that the purpose of muscle damage occurs, increasingly
As the general choice of consuming public.
Functional sport drink can provide the substances such as sugar, electrolyte, albumen for human body, to supplement in motion process
Energy expenditure, electrolyte is insufficient.However, in addition to electrolyte, sugar, protein and the vitamin etc. that are largely consumed before and after movement
Nutritional ingredient, when body is in, movement is preceding nervous in movement, when rear tired, and the abilities of digestive and absorption of immunity and gastrointestinal tract can
It can be a greater impact.Therefore, develop a kind of lactobacillus-fermented functional product, both have abundant vitamin, amino acid and
The nutritional ingredients such as mineral trace element, while abundant lactic acid bacteria also has adjusting intestinal microecology flora, decomposition nutrition matter
Promote intestinal absorption, improve the plurality of health care functions such as immunity, becomes a project of numerous dairy products researchs.
Invention content
The technical problem to be solved in the present invention is to provide a kind of sports type sour milk beverage with strengthen immunity, matches
Fang Peiwu is reasonable, and drink is full of nutrition, in good taste, and fermentation is prepared using the strain-combined two probiotics fermented whey in two plants of bases
Liquid, containing abundant protein, lactose, vitamin and mineral in whey, by lactobacillus-fermented, lactose is utilized generation breast
Acid can be used as the acid of exploitation beverage, have unique flavor and good anti-microbial effect；
It is yet another object of the present invention to provide the preparation sides of the above-mentioned sports type sour milk beverage with strengthen immunity
Method, method is simple, and process is easily controllable, and the period is short, at low cost.
In order to solve the above technical problems, the technical solution used in the present invention is：
A kind of sports type sour milk beverage with strengthen immunity, is made its raw material in terms of parts by weight including such as the following group
Point,
15~30 parts of malto-oligosaccharide, 15~25 parts of glucose, 10~20 parts of whey fermentation liquid, 0.1~1 part of KCl, NaCl
0.1~5 part, 0.5~5 part of citric acid, 0.2~2 part of vitamin, 60-85 parts of water.
As the restriction of the present invention, the whey fermentation liquid is prepared according to following step sequence：
（Ⅰ）10~30 parts of 1~20 part of whey powder, 1~5 part of sucrose and water are taken, is sufficiently mixed uniformly, is kept the temperature at 65~70 DEG C
30min obtains A；
（Ⅱ）A is cooled to 35~45 DEG C, inoculation fermentation strain, ferment 8h at 37 DEG C, until stopping fermentation when pH is 4.6, obtains
B；
（Ⅲ）B is stirred evenly, the after-ripening 4h at 4 DEG C obtains whey fermentation liquid；
α-lactalbumin and beta lactoglobulin in whey easily cause human allergy to react, and lead to digestive system, immune system etc.
Discomfort can be degraded into the much lower peptide of antigenicity and amino acid, not only prevent allergic reaction, also by lactobacillus-fermented
Demand of the human body to a variety of amino acid after moving is peomoted, for muscle reparation etc.；
The vitamin includes in parts by weight：Vitamin B10.1~1 part, vitamin B20.1~1 part；
As further limiting for the present invention, step（Ⅱ）In, the fermenting microbe includes following component in parts by weight：
0.0001~1 part of German-style lactobacillus subspecies bulgaricus JMCC0018, streptococcus thermophilus JMCC0019 0.0001~1
Part, 0.0001~1 part of lactobacillus plantarum N3117,0.0001~1 part of Lactobacillus paracasei N1115；
In the fermenting microbe of the present invention：
The German-style lactobacillus subspecies bulgaricus JMCC0018 of use, to disclose strain, it is isolated from Tibet Traditional Fermented Milk
Product, the bacterial strain is in preservation in 2017 and China Committee for Culture Collection of Microorganisms's General Microbiological Culture preservation
The heart, deposit number：CGMCC No.14425；
The streptococcus thermophilus JMCC0019 of use, to disclose strain, it is isolated from Tibet traditional zymotic dairy product, and the bacterial strain is
China Committee for Culture Collection of Microorganisms's General Microbiological Culture collection, deposit number were preserved in 2017：
CGMCC No.14426；
The lactobacillus plantarum N3117 of use, to disclose strain, it is isolated from Inner Mongol traditional zymotic dairy product, is one plant of tool
Have high activity, acid and bile salt tolerance probiotics, which was preserved in Chinese microorganism strain preservation conservator in 2014
Meeting General Microbiological Culture collection, deposit number：CGMCC No.10133；
The Lactobacillus paracasei N1115 of use, to disclose strain, it is isolated from Inner Mongol traditional zymotic dairy product, is one plant
Probiotics with acid and bile salt tolerance and immunoregulation effect, the bacterial strain were preserved in Chinese microorganism strain preservation in 2011
Administration committee's General Microbiological Culture collection, deposit number：CGMCC No.4691；
In the present invention, using two plants of basic bacterial strains（German-style lactobacillus subspecies bulgaricus JMCC0018 and streptococcus thermophilus
JMCC0019）Combine two probiotics（Lactobacillus plantarum N3117 and Lactobacillus paracasei N1115）Fermented whey, to prepare
Zymotic fluid, containing abundant protein, lactose, vitamin and mineral in whey, by lactobacillus-fermented, lactose is utilized production
Lactogenesis acid can be used as the acid of drink, have unique flavor and good anti-microbial effect；
Whey fermentation liquid is during fermentation, if only using two plants of basic bacterial strains（German-style lactobacillus subspecies bulgaricus
JMCC0018 and streptococcus thermophilus JMCC0019）It ferments, fermentation period is shorter, at low cost, and above-mentioned two plants basic bacterial strains
It can ferment respectively and generate exocellular polysaccharide and flavor substance acetaldehyde, make whey fermentation liquid that there is good taste and flavor；If only
Only with two probiotics（Lactobacillus plantarum N3117 and Lactobacillus paracasei N1115）Fermented whey, fermentation period extend 2 ~ 3
Times, zymotic fluid mouthfeel is inferior to the zymotic fluid for only adding basal fermentation agent, but above-mentioned two probiotics all have and adjust immunity
Effect, while addition can cooperate with and increase its immunoregulation capability；And during four plants of strains carry out fermented whey, secondary cheese
Lactobacillus N1115 can generate exocellular polysaccharide, act synergistically with basal fermentation agent, and the institutional framework of whey fermentation liquid is adjusted, carries
The stability and water-retaining property of high zymotic fluid.
The present invention also provides the preparation methods of the sports type sour milk beverage with strengthen immunity, it is according to following
Sequence of steps carries out successively：
（1）By whey fermentation liquid at 60~65 DEG C homogeneous, and with malto-oligosaccharide, glucose, KCl, NaCl, citric acid, dimension
Raw element and water are uniformly mixed, and obtain C；
（2）C is sterilized 15s at 121 DEG C, it is filling after up to the sports type sour milk beverage with strengthen immunity.
Due to the adoption of the above technical solution, compared with prior art, the present invention acquired technological progress is：
Inventive formulation compatibility is reasonable, and drink is full of nutrition, in good taste, is fermented using strain-combined two probiotics in two plants of bases
Whey is to prepare zymotic fluid, containing abundant protein, lactose, vitamin and mineral in whey, by lactobacillus-fermented,
Lactose, which is utilized, generates the acid that lactic acid can be used as drink, has unique flavor and good anti-microbial effect；In addition,
In movement and post exercise human body, energy expenditure is big, supply is insufficient, easily immunity is caused to reduce, two probiotics（Plant
Lactobacillus N3117 and Lactobacillus paracasei N1115）Also have the function of adjusting body's immunity, it can be thin by influencing body
The expression of intracellular cytokine adjusts the resistance of movement human；
The preparation method of sports type sour milk beverage provided by the present invention with strengthen immunity, method is simple, and process is easy
In control, the period is short, at low cost.
The present invention is suitable for preparing the sports type sour milk beverage with strengthen immunity.
The present invention is described in further detail below in conjunction with specific embodiment.
Description of the drawings
Fig. 1 is that 6 inactivated probiotic of embodiment adjusts Caco-2 figures in vitro；
Fig. 2 is that 6 inactivated probiotic of embodiment adjusts J774A.1 figures in vitro.
Specific implementation mode
Raw material described in following embodiments, is commercial product, German-style lactobacillus subspecies bulgaricus JMCC0018, thermophilic
Hot streptococcus JMCC0019, lactobacillus plantarum N3117, Lactobacillus paracasei N1115 are freeze-drying bacterium powder；Institute in following embodiments
Method is all made of existing method unless otherwise specified.
A kind of sports type sour milk beverage and preparation method thereof with strengthen immunity of embodiment 1
The present embodiment is a kind of sports type sour milk beverage with strengthen immunity, it according to following step sequentially successively into
Row：
（1 one）The preparation of whey fermentation liquid
（1Ⅰ）Whey powder 15kg, sucrose 1kg and water 10kg are taken, is sufficiently mixed uniformly, is kept the temperature 30min at 65 DEG C, obtain A1；
（1Ⅱ）A1 is cooled to 40 DEG C, 0.0001 kg of inoculation German-style lactobacillus subspecies bulgaricus JMCC0018, thermophilus
0.0001 kg of bacterium JMCC0019,0.0001 kg of lactobacillus plantarum N3117,0.0001 kg of Lactobacillus paracasei N1115, in
Ferment 8h at 37 DEG C, until stopping fermentation when pH is 4.6, obtains B1；
（1Ⅲ）B1 is stirred evenly, the after-ripening 4h at 4 DEG C obtains whey fermentation liquid, spare；
（1 two）The preparation of sports type sour milk beverage with strengthen immunity
（11）By whey fermentation liquid 15kg at 60 DEG C homogeneous, and with 30kg malto-oligosaccharides, 20kg glucose, 0.5kg KCl,
3kg NaCl, 1kg citric acids, 0.5kg vitamin Bs1, 0.5kg vitamin Bs2It is uniformly mixed with 85kg water, obtains C1；
（12）C1 is sterilized 15s at 121 DEG C, it is filling to get the sports type sour milk beverage with strengthen immunity.
The made drink of the present embodiment is full of nutrition, in good taste, has unique flavor and good anti-microbial effect,
Have the function of adjusting the resistance of movement human.
Embodiment 2-5 has the sports type sour milk beverage and preparation method thereof of strengthen immunity
The present embodiment is respectively a kind of sports type sour milk beverage with strengthen immunity, and preparation method is similar to Example 1,
It the difference is that only, corresponding parameter is different in preparation process, table specific as follows：
The made drink of the present embodiment is full of nutrition, in good taste, has unique flavor and good anti-microbial effect, has
Adjust the function of the resistance of movement human.
6 In vitro cell model of embodiment is evaluated
Different lactobacillus plantarum N3117 additive amounts and Lactobacillus paracasei N1115 additive amounts is arranged in the present embodiment, by external
Cell model evaluates the advantage proportioning of above two raw material.It is specific evaluation method is as follows：
Cultured Caco-2, J774A.1 cell is subjected to pre-treatment, 1 mL nonreactives are separately added into after washing 2 times with sterile PBS
The lactobacillus plantarum N3117 and Lactobacillus paracasei N1115 freeze-dried vaccines of the DMEM culture solutions and heat-inactivated different content of raw element
Powder, 5% CO23 h are stood in incubator at 37 DEG C.Standing terminates, and is washed 3 times with sterile PBS, extracts Caco-2, J774A.1
The total serum IgE of cell is transcribed into after cDNA for detecting interleukin-6（Interleukin-6, IL-6）, interleukins-
12（Interleukin-12, IL-12）And tumor necrosis factor-alpha（Tumor necrosis factor- α, TNF-α）Expression
Amount.It is detected using Real-time PCR methods, reaction condition is：95 DEG C of 15 min of pre-degeneration；95 DEG C denaturation 10 s, 62 DEG C
Anneal 20 s, and 72 DEG C of 30 s of extension are recycled 40 times；Fluorescent value is collected during extending 30 s at 72 DEG C.
The evaluation result of the present embodiment is shown in Fig. 1, Fig. 2.
As seen from Figure 1, Figure 2, when no lactobacillus plantarum N3117 and Lactobacillus paracasei N1115 bacterium powders are added, Caco-2 and
The content of three kinds of cell factors in J774A.1 is normal；It is individually added into lactobacillus plantarum N3117 and Lactobacillus paracasei N1115
After bacterium powder, the cytokine-expressing amount in Caco-2 and J774A.1 is slightly changed；50% lactobacillus plantarum N3117 is added simultaneously
After 50% Lactobacillus paracasei N1115, the influence to the expression quantity of Caco-2 based intracellular cvtokines is more apparent, and IL-6 improves 3.1
Times, TNF-α improves 7.0 times, and the influence to the expression quantity of J774A.1 based intracellular cvtokines is more apparent, and IL-6 improves 4.7 times,
TNF-α improves 1.8 times.
The internal animal model evaluation of 7 whey fermentation liquid of embodiment
The present embodiment whey fermentation liquid made to embodiment 1 has carried out zoopery, verifies its tune to animal immune ability
Section acts on.Specific experimental method is as follows：
20 mouse are chosen altogether, stochastic averagina is divided into 2 groups, and 2 groups of gavage meterings are 8g/kgBW, once a day, continuous 30 days,
The forward and backward inspection mouse immunity indices of gavage, including the phagocytosis of antibody cell generation quantity, NK cell activity, macrophage
Chicken red blood cell rate.Control is maltodextrin.Above three detections are all made of existing standard detecting method, antibody-producting cell detection
Experiment is huge using lactate dehydrogenase L DH measuring methods, mouse peritoneal using Jerme improves slide methods, the experiment of NK cytoactive detections
Phagocyte swallows chicken red blood cell experiment and uses half intracorporal method, and details are not described herein.
The above results show that the made whey fermentation liquid of the present invention has certain immunoregulation capability to mouse.
Embodiment 1-5 is only presently preferred embodiments of the present invention, is not that the invention has other forms of limitations,
Any person skilled in the art is changed or is modified as equivalent variations possibly also with above-mentioned technology contents as enlightenment
Equivalent embodiment.But it is every without departing from technical solution of the present invention content, according to the technical essence of the invention to implementing above
Simple modification made by example, equivalent variations and remodeling, still fall within the protection domain of the claims in the present invention.
Claims (5)
1. a kind of sports type sour milk beverage with strengthen immunity, it is characterised in that：Its raw material is made with parts by weight
Meter includes following component,
15~30 parts of malto-oligosaccharide, 15~25 parts of glucose, 10~20 parts of whey fermentation liquid, 0.1~1 part of KCl, NaCl
0.1~5 part, 0.5~5 part of citric acid, 0.2~2 part of vitamin, 60-85 parts of water.
2. the sports type sour milk beverage according to claim 1 with strengthen immunity, which is characterized in that the whey
Zymotic fluid is prepared according to following step sequence：
（Ⅰ）10~30 parts of 1~20 part of whey powder, 1~5 part of sucrose and water are taken, is sufficiently mixed uniformly, is kept the temperature at 65~70 DEG C
30min obtains A；
（Ⅱ）A is cooled to 35~45 DEG C, inoculation fermentation strain, ferment 8h at 37 DEG C, until stopping fermentation when pH is 4.6, obtains
B；
（Ⅲ）B is stirred evenly, the after-ripening 4h at 4 DEG C obtains whey fermentation liquid.
3. the sports type sour milk beverage according to claim 2 with strengthen immunity, which is characterized in that
Step（Ⅱ）In, the fermenting microbe includes following component in parts by weight：
0.0001~1 part of German-style lactobacillus subspecies bulgaricus JMCC0018, streptococcus thermophilus JMCC0019 0.0001~1
Part, 0.0001~1 part of lactobacillus plantarum N3117,0.0001~1 part of Lactobacillus paracasei N1115.
4. the sports type sour milk beverage according to claim 1 with strengthen immunity, which is characterized in that
The vitamin includes in parts by weight：Vitamin B10.1~1 part, vitamin B20.1~1 part.
5. the preparation side of the sports type sour milk beverage with strengthen immunity as described in any one of claim 1-4
Method, which is characterized in that it is carried out successively according to following step sequence：
（1）By whey fermentation liquid at 60~65 DEG C homogeneous, and with malto-oligosaccharide, glucose, KCl, NaCl, citric acid, dimension
Raw element and water are uniformly mixed, and obtain C；
（2）C is sterilized 15s at 121 DEG C, it is filling after up to the sports type sour milk beverage with strengthen immunity.
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