CN108719491B - 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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Images
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
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 the field of food, and relates to preparation of a lactobacillus beverage, in particular to a sports lactobacillus beverage with the function of enhancing immunity and a preparation method thereof.
Background
With the general improvement of the national living standard and the implementation of the national fitness plan, in recent years, endurance sports such as walking and marathon have become new fashions leading the national fitness. However, during long-term or high-intensity exercise, the energy consumption of the human body is continuously increased, and symptoms such as muscular soreness and mental fatigue occur, so that the physical and energy metabolic activities are enhanced, and the consumption of water, electrolytes and energy substances is increased, and the supplement needs to be given in time. Functional sports drinks are a kind of quick supply products based on the purposes of supplementing energy, relieving fatigue, repairing muscle injury and the like, and are gradually becoming popular choices of mass consumers.
The functional sports beverage can provide sugar, electrolyte, protein and other substances for human body, thereby supplementing energy consumption and electrolyte deficiency during sports. However, in addition to nutrients such as electrolytes, sugars, proteins, and vitamins, which are consumed in large amounts before and after exercise, immunity and digestive absorption ability of the gastrointestinal tract may be greatly affected when the body is under stress before exercise and in exercise, and after fatigue. Therefore, the development of a lactobacillus fermentation functional product which not only has rich nutrient components such as vitamins, amino acids, mineral trace elements and the like, but also has various health-care functions of regulating intestinal microecological flora, decomposing nutrient substances, promoting intestinal absorption, improving immunity and the like, and becomes a subject of research on numerous dairy products.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a sports lactobacillus beverage with enhanced immunity, the formula compatibility is reasonable, the beverage is rich in nutrition and good in taste, two basic strains are combined with two probiotic fermented whey to prepare a fermentation liquid, the whey contains rich protein, lactose, vitamins and minerals, the lactose is utilized to generate lactic acid through lactobacillus fermentation, the lactic acid can be used as a sour agent for developing the beverage, and the sports lactobacillus beverage has unique flavor and good antimicrobial effect;
the invention also aims to provide a preparation method of the sports lactobacillus beverage with the function of enhancing the immunity, which has the advantages of simple method, easy process control, short period and low cost.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a sports type lactobacillus beverage with immunity enhancing function is prepared from the following raw materials (by weight portion),
15-30 parts of malto-oligosaccharide, 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.
As a limitation of the present invention, the whey fermentation broth is prepared by the following steps in sequence:
taking 1-20 parts of whey powder, 1-5 parts of cane sugar and 10-30 parts of water, fully and uniformly mixing, and preserving heat at 65-70 ℃ for 30min to obtain A;
(II) cooling the A to 35-45 ℃, inoculating a fermentation strain, fermenting at 37 ℃ for 8h, and stopping fermentation until the pH is 4.6 to obtain B;
(III) uniformly stirring the B, and after-ripening for 4 hours at the temperature of 4 ℃ to obtain whey fermentation liquor;
alpha-lactalbumin and beta-lactoglobulin in whey easily cause anaphylactic reaction of human bodies, cause discomfort of digestive systems, immune systems and the like, can be degraded into polypeptide and amino acid with low antigenicity through lactobacillus fermentation, not only prevents anaphylactic reaction, but also helps to promote the requirements of the human bodies on various amino acids after exercise, and is used for muscle repair and the like;
the vitamins comprise the following components in parts by weight: vitamin B10.1 to 1 part of vitamin B20.1-1 part;
as a further limitation of the present invention, in step (ii), the fermentation strain comprises the following components in parts by weight:
lactobacillus delbrueckii subspecies bulgaricus JMCC 00180.0001-1 part, streptococcus thermophilus JMCC 00190.0001-1 part, lactobacillus plantarum N31170.0001-1 part and lactobacillus paracasei N11150.0001-1 part;
in the fermentation strains of the present invention:
the adopted German lactobacillus subspecies JMCC0018 is an open strain which is separated from traditional Tibetan fermented dairy products, the strain is preserved in 2017 and is preserved in the China general microbiological culture Collection center of the culture Collection of microorganisms with the preservation number: CGMCC No. 14425;
the adopted streptococcus thermophilus JMCC0019 is an open strain which is separated from a Tibetan traditional fermented dairy product and is preserved in the China general microbiological culture Collection center in 2017, and the preservation number is as follows: CGMCC No. 14426;
the lactobacillus plantarum N3117 is a disclosed strain, is separated from traditional fermented dairy products in inner Mongolia, is a probiotic strain with high activity, acid resistance and bile salt resistance, is preserved in the China general microbiological culture Collection center in 2014, and has the preservation number: CGMCC No. 10133;
the adopted lactobacillus paracasei N1115 is an open strain, is separated from traditional fermented dairy products of inner Mongolia, is a probiotic strain with acid resistance, bile salt resistance and immunoregulation function, and is preserved in China general microbiological culture Collection center in 2011 with the preservation number: CGMCC No. 4691;
in the invention, two basic strains (Lactobacillus delbrueckii subspecies JMCC0018 and Streptococcus thermophilus JMCC 0019) are combined with two probiotics (Lactobacillus plantarum N3117 and Lactobacillus paracasei N1115) to ferment whey so as to prepare fermentation liquor, the whey contains rich protein, lactose, vitamins and minerals, and the lactose is utilized to generate lactic acid through lactobacillus fermentation to serve as a sour agent of the beverage, so that the special flavor and the good antimicrobial effect are achieved;
in the fermentation process of the whey fermentation liquor, if two basic strains (Lactobacillus delbrueckii subsp. bulgaricus JMCC0018 and Streptococcus thermophilus JMCC 0019) are only adopted for fermentation, the fermentation period is shorter, the cost is low, and the two basic strains can be fermented respectively to generate extracellular polysaccharide and flavor substance acetaldehyde, so that the whey fermentation liquor has good taste and flavor; if only two probiotics (lactobacillus plantarum N3117 and lactobacillus paracasei N1115) are adopted to ferment whey, the fermentation period is prolonged by 2-3 times, the taste of the fermentation liquor is inferior to that of the fermentation liquor only added with a basic fermentation agent, but the two probiotics have the function of regulating immunity, and the addition of the two probiotics can synergistically increase the immune regulation capability of the two probiotics; in the process of fermenting whey by four strains, the lactobacillus paracasei N1115 can generate extracellular polysaccharide, and can regulate the tissue structure of whey fermentation liquor and improve the stability and water retention of the fermentation liquor under the synergistic action of the extracellular polysaccharide and a basic leavening agent.
The invention also provides a preparation method of the sports lactobacillus beverage for enhancing immunity, which is sequentially carried out according to the following steps:
(1) homogenizing the whey fermentation liquor at 60-65 ℃, and uniformly mixing the whey fermentation liquor with malto-oligosaccharide, glucose, KCl, NaCl, citric acid, vitamins and water to obtain C;
(2) sterilizing C at 121 deg.C for 15s, and bottling to obtain sports type lactobacillus beverage with immunity enhancing effect.
Due to the adoption of the technical scheme, compared with the prior art, the invention has the technical progress that:
the formula of the invention is reasonable, the beverage is rich in nutrition and good in taste, two basic strains are combined with two probiotics to ferment whey so as to prepare fermentation liquor, the whey contains rich protein, lactose, vitamins and mineral substances, the lactose is utilized to produce lactic acid through lactobacillus fermentation, the lactic acid can be used as an acid agent of the beverage, and the beverage has unique flavor and good antimicrobial effect; in addition, the human body in and after sports has large energy consumption and insufficient supply, so that the immunity is easily reduced, and the two probiotics (lactobacillus plantarum N3117 and lactobacillus paracasei N1115) also have the function of regulating the immune function of the body and can regulate the resistance of the sports human body by influencing the expression of cell factors of the body;
the preparation method of the sports type lactobacillus beverage with the function of enhancing immunity, provided by the invention, is simple, the process is easy to control, the period is short, and the cost is low.
The invention is suitable for preparing the sports lactobacillus beverage with the function of enhancing the immunity.
The present invention will be described in further detail with reference to specific examples.
Drawings
FIG. 1 is a graph of the in vitro regulation of Caco-2 by inactivated probiotic bacteria of example 6;
FIG. 2 is a graph of example 6 in vitro modulation of inactivated probiotic J774A.1.
Detailed Description
The raw materials described in the following examples are all commercial products, and Lactobacillus delbrueckii subspecies Bulgaria JMCC0018, Streptococcus thermophilus JMCC0019, Lactobacillus plantarum N3117 and Lactobacillus paracasei N1115 are all freeze-dried powder; the methods used in the following examples were carried out by conventional methods unless otherwise specified.
Example 1 sports type lactic acid bacteria beverage having immunity enhancing effect and method for preparing the same
The embodiment is a sports lactobacillus beverage with the function of enhancing immunity, which is sequentially carried out according to the following steps:
(1-preparation of whey fermentation broth
(1I) taking 15kg of whey powder, 1kg of cane sugar and 10kg of water, fully and uniformly mixing, and keeping the temperature at 65 ℃ for 30min to obtain A1;
(1 II) cooling A1 to 40 ℃, inoculating Lactobacillus delbrueckii subspecies Bulgaria JMCC 00180.0001 kg, Streptococcus thermophilus JMCC 00190.0001 kg, Lactobacillus plantarum N31170.0001 kg and Lactobacillus paracasei N11150.0001 kg, fermenting at 37 ℃ for 8 hours until the pH is 4.6, and stopping fermentation to obtain B1;
(1 III) uniformly stirring B1, and after-ripening for 4 hours at 4 ℃ to obtain whey fermentation liquor for later use;
(1 II) preparation of sports lactobacillus beverage with immunity enhancing function
(11) Homogenizing whey fermentation broth 15kg at 60 deg.C, and mixing with maltooligosaccharide 30kg, glucose 20kg, KCl 0.5kg, NaCl 3kg, citric acid 1kg, and vitamin B0.5 kg10.5kg of vitamin B2Mixing with 85kg water to obtain C1;
(12) sterilizing C1 at 121 deg.C for 15s, and packaging to obtain sports type lactobacillus beverage with immunity enhancing effect.
The beverage prepared by the embodiment is rich in nutrition, good in taste, unique in flavor, good in antimicrobial effect and capable of adjusting the resistance of a sports human body.
Examples 2-5 sports type lactic acid bacteria beverage having immunity enhancing effect and method for preparing the same
The present embodiment is a sports type lactic acid bacteria beverage with immunity enhancing effect, the preparation method is similar to that of embodiment 1, the difference is only that the corresponding parameters in the preparation process are different, and the following table specifically shows:
the beverage prepared by the embodiment is rich in nutrition, good in taste, unique in flavor, good in antimicrobial effect and capable of adjusting the resistance of a sports human body.
Example 6 in vitro cell model evaluation
In this example, different amounts of lactobacillus plantarum N3117 and lactobacillus paracasei N1115 were added, and the dominant ratio of the two raw materials was evaluated by an in vitro cell model. The specific evaluation method is as follows:
pretreating cultured Caco-2 and J774A.1 cells, washing with sterile PBS for 2 times, respectively adding 1 mL of antibiotic-free DMEM culture solution, heat-inactivated Lactobacillus plantarum N3117 and Lactobacillus paracasei N1115 freeze-dried powder with different contents, and 5% CO2The incubator was allowed to stand at 37 ℃ for 3 hours. After standing, washing with sterile PBS 3 times, extracting total RNA of Caco-2 and J774A.1 cells, and after the total RNA is transcribed into cDNA, detecting the expression level of Interleukin-6 (Interleukin-6, IL-6), Interleukin-12 (Interleukin-12, IL-12) and Tumor necrosis factor-alpha (Tumor necrosis factor-alpha, TNF-alpha). Detecting by adopting a Real-time PCR method, wherein the reaction conditions are as follows: pre-denaturation at 95 ℃ for 15 min; denaturation at 95 ℃ for 10 s, annealing at 62 ℃ for 20 s, extension at 72 ℃ for 30 s, and circulation for 40 times; fluorescence values were collected during extension at 72 ℃ for 30 s.
The evaluation results of this example are shown in FIGS. 1 and 2.
As can be seen from FIGS. 1 and 2, the contents of three cytokines in Caco-2 and J774A.1 were normal without the addition of the powders of Lactobacillus plantarum N3117 and Lactobacillus paracasei N1115; after lactobacillus plantarum N3117 and lactobacillus paracasei N1115 bacterial powder are independently added, the expression quantity of cytokines in Caco-2 and J774A.1 are slightly changed; after 50% of lactobacillus plantarum N3117 and 50% of lactobacillus paracasei N1115 are added at the same time, the influence on the expression level of the cell factors in Caco-2 is obvious, IL-6 is improved by 3.1 times, TNF-alpha is improved by 7.0 times, the influence on the expression level of the cell factors in J774A.1 is obvious, IL-6 is improved by 4.7 times, and TNF-alpha is improved by 1.8 times.
Example 7 in vivo animal model evaluation of whey fermentation broth
In this example, the whey fermentation liquid prepared in example 1 was subjected to animal experiments to verify its regulating effect on animal immunity. The specific experimental method is as follows:
totally 20 mice are selected, the mice are randomly and averagely divided into 2 groups, the gavage measurement of the 2 groups is 8g/kgBW, the gavage is carried out once a day for 30 days continuously, and various indexes of the immunity of the mice, including the generation quantity of antibody cells, the activity of NK cells and the rate of chicken erythrocyte phagocytosis by macrophages, are tested before and after the gavage. The control was maltodextrin. The three tests all adopt the existing standard test method, the antibody-producing cell test adopts Jerme improved slide method, the NK cell activity test adopts lactate dehydrogenase LDH test method, and the mouse abdominal cavity macrophage phagocytosis chicken erythrocyte test adopts semi-in vivo method, which is not described herein again.
The results show that the whey fermentation liquor prepared by the invention has certain immunoregulation capability on mice.
The embodiments 1-5 are only preferred embodiments of the present invention, and are not intended to limit the present invention in any way, and any person skilled in the art may make modifications or changes to the equivalent embodiments using the above teachings. However, the present invention is not limited to the embodiments described above, and various modifications, changes, variations, and alterations may be made without departing from the spirit of the invention.
Claims (3)
1. A sports type lactobacillus beverage with immunity enhancing function is characterized in that: the raw materials for preparing the milk powder comprise, 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 NaCl0.5-5 parts of citric acid, 0.2-2 parts of vitamin and 60-85 parts of water;
the whey fermentation liquor is prepared according to the following steps in sequence:
taking 1-20 parts of whey powder, 1-5 parts of cane sugar and 10-30 parts of water, fully and uniformly mixing, and preserving heat at 65-70 ℃ for 30min to obtain A;
(II) cooling the A to 35-45 ℃, inoculating a fermentation strain, fermenting at 37 ℃ for 8h, and stopping fermentation until the pH is 4.6 to obtain B;
(III) uniformly stirring the B, and after-ripening for 4 hours at the temperature of 4 ℃ to obtain whey fermentation liquor;
in the step (II), the fermentation strain comprises the following components in parts by weight:
the lactobacillus delbrueckii subspecies bulgaricus JMCC 00180.0001-1 part, streptococcus thermophilus JMCC 00190.0001-1 part, lactobacillus plantarum N31170.0001-1 part and lactobacillus paracasei N11150.0001-1 part.
2. The sports lactic acid bacteria beverage having an enhanced immunity according to claim 1,
the vitamins comprise the following components in parts by weight: 10.1-1 parts of vitamin B and 20.1-1 parts of vitamin B.
3. The method for preparing a sports lactic acid bacteria beverage having an enhanced immunity according to claim 1 or 2, which comprises the following steps in order:
(1) homogenizing the whey fermentation liquor at 60-65 ℃, and uniformly mixing the whey fermentation liquor with malto-oligosaccharide, glucose, KCl, NaCl, citric acid, vitamins and water to obtain C;
(2) sterilizing C at 121 deg.C for 15s, and bottling to obtain sports type lactobacillus beverage with immunity enhancing effect.
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