CN108887676A - It is a kind of for adjusting the probiotics fruits and vegetables fiber product and its manufacturing method of stomach - Google Patents
It is a kind of for adjusting the probiotics fruits and vegetables fiber product and its manufacturing method of stomach Download PDFInfo
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- CN108887676A CN108887676A CN201810759622.0A CN201810759622A CN108887676A CN 108887676 A CN108887676 A CN 108887676A CN 201810759622 A CN201810759622 A CN 201810759622A CN 108887676 A CN108887676 A CN 108887676A
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- powder
- stomach
- probiotics
- fruits
- lactitol
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- 239000000835 fiber Substances 0.000 title claims abstract description 28
- 210000002784 stomach Anatomy 0.000 title claims abstract description 25
- 239000006041 probiotic Substances 0.000 title claims abstract description 24
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 24
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 78
- 229920001353 Dextrin Polymers 0.000 claims abstract description 29
- 239000004375 Dextrin Substances 0.000 claims abstract description 29
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 29
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 29
- 235000019425 dextrin Nutrition 0.000 claims abstract description 29
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 29
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 28
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol 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-JVCRWLNRSA-N 0.000 claims abstract description 27
- 239000000832 lactitol Substances 0.000 claims abstract description 27
- 229960003451 lactitol Drugs 0.000 claims abstract description 27
- 235000010448 lactitol Nutrition 0.000 claims abstract description 27
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 26
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- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 25
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- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 25
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 25
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 25
- 241001608472 Bifidobacterium longum Species 0.000 claims abstract description 24
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 24
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 claims abstract description 24
- 229940009291 bifidobacterium longum Drugs 0.000 claims abstract description 24
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose 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[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims abstract description 24
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 22
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- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 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 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000036737 immune function Effects 0.000 description 2
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- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000186046 Actinomyces Species 0.000 description 1
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- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
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- 239000005715 Fructose Substances 0.000 description 1
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- 229940099112 cornstarch Drugs 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000018823 dietary intake Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
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- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- 230000030136 gastric emptying Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 150000002584 ketoses Chemical class 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- FLDFNEBHEXLZRX-UHFFFAOYSA-N nystose Natural products OC1C(O)C(CO)OC1(CO)OCC1(OCC2(OC3C(C(O)C(O)C(CO)O3)O)C(C(O)C(CO)O2)O)C(O)C(O)C(CO)O1 FLDFNEBHEXLZRX-UHFFFAOYSA-N 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 239000003380 propellant Substances 0.000 description 1
- 238000006722 reduction reaction Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 210000004994 reproductive system Anatomy 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/125—Casei
-
- 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
-
- 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
- A23V2400/533—Longum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of for adjusting the probiotics fruits and vegetables fiber product and its manufacturing method of stomach, by weight percentage, including following component：Resistant dextrin 5-15%, maltodextrin 5-15%, lactitol 2-8%, oligofructose 5-10%, stachyose 5-12%, bifidobacterium longum 8-15%, lactobacillus acidophilus 8-20%, Lactobacillus casei 8-12%, streptococcus thermophilus 8-12%, papaya powder 2-10%, pineapple powder 3-8%, hawthorn powder 2-10%, the sum of weight percent of each component are 100%.The probiotics fruits and vegetables fiber product and its manufacturing method provided by the present invention for being used to adjust stomach, can effectively adjust the immune system of stomach, improve the colony balance system in stomach, improve the immunity of human body.
Description
Technical field
The present invention relates to probiotics fruits and vegetables fiber product technical fields, and in particular to a kind of for adjusting the probiotics of stomach
Fruit-vegetable fibre product and its manufacturing method.
Background technique
Probiotics is a kind of active microorganism beneficial to host, is to be colonized in human body intestinal canal, in reproductive system, can generate
Definite health efficacy so as to improve host's microecological balance, play the active beneficial microorganism general name of beneficial effect.Human body moves
Beneficial bacterium or fungi mainly have in object：Clostridium butyricum, lactic acid bacteria, Bifidobacterium, lactobacillus acidophilus, actinomyces, yeast
Bacterium etc..At present the most powerful product of the function studied in the world be mainly the above all kinds of microorganism groups at composite reactive it is prebiotic
Bacterium is widely used in bioengineering, industrial or agricultural, food safety and life and health field.
Fruit-vegetable fibre is a kind of intestines peristalsis propellant, is known as cleaning intestinal tract worker, can help to remove enteron aisle stool, often
It eats 1-2 fruit-vegetable fibre, the enteron aisle of oneself can be allowed unimpeded, body is light.Secondly, you may feel that after having eaten fruit-vegetable fibre
Thirsty, you will unawares drink water, and after drinking water, fruit-vegetable fibre can absorb the moisture of enteron aisle, allow you to have feeling of repletion, in this way
The appetite that you will naturally enough be controlled allows you to feel not being very hungry.Fruit-vegetable fibre fills gastral cavity after feed, when needing longer
Between digest, extend the time of gastric emptying, make one to be easy to produce satiety, reduce the intake of heat, while fruit-vegetable fibre is reduced
Heat ratio in dietary intake, fruit-vegetable fibre in the intestine can attract fat and excrete therewith, help to reduce fat
Accumulation, reaches weight-reducing purpose.
If individually ingesting probiotics, the survival rate of probiotics is relatively low, and field planting rate is also very low in enteron aisle；If
Independent fruit-vegetable fibre of ingesting, the accounting that will lead to beneficial bacterium is relatively low, and it is unobvious to adjust flora system effect.
Therefore, the existing technology needs to be improved and developed.
Summary of the invention
The technical problem to be solved in the present invention is that in view of the above drawbacks of the prior art, providing a kind of for adjusting
The probiotics fruits and vegetables fiber product and its manufacturing method of stomach, present invention seek to address that there was only while taking in probiotics and fruits and vegetables fibre
The problem of dimension could preferably adjust the immune system of stomach.
The technical proposal for solving the technical problem of the invention is as follows：
It is a kind of for adjusting the probiotics fruits and vegetables fiber product of stomach, by weight percentage, including following component：
Resistant dextrin 5-15%, maltodextrin 5-15%, lactitol 2-8%, oligofructose 5-10%, stachyose 5-12%, long bifid bar
Bacterium 8-15%, lactobacillus acidophilus 8-20%, Lactobacillus casei 8-12%, streptococcus thermophilus 8-12%, papaya powder 2-10%, pineapple powder 3-
8%, hawthorn powder 2-10%, the sum of weight percent of each component are 100%.
Including following component preferably, by weight percentage,：
Resistant dextrin 13%, maltodextrin 12%, lactitol 5%, oligofructose 8%, stachyose 12%, bifidobacterium longum 8%, acidophilus cream
Bacillus 12%, Lactobacillus casei 10%, streptococcus thermophilus 10%, papaya powder 4%, pineapple powder 3%, hawthorn powder 3%.
Including following component preferably, by weight percentage,：
Resistant dextrin 10%, maltodextrin 10%, lactitol 5%, oligofructose 8%, stachyose 12%, bifidobacterium longum 10%, acidophilus
Lactobacillus 15%, Lactobacillus casei 10%, streptococcus thermophilus 10%, papaya powder 4%, pineapple powder 3%, hawthorn powder 3%.
Including following component preferably, by weight percentage,：
Resistant dextrin 13%, maltodextrin 12%, lactitol 8%, oligofructose 9%, stachyose 12%, bifidobacterium longum 8%, acidophilus cream
Bacillus 12%, Lactobacillus casei 8%, streptococcus thermophilus 8%, papaya powder 4%, pineapple powder 3%, hawthorn powder 3%.
Including following component preferably, by weight percentage,：
Resistant dextrin 13%, maltodextrin 12%, lactitol 5%, oligofructose 8%, stachyose 12%, bifidobacterium longum 8%, acidophilus cream
Bacillus 8%, Lactobacillus casei 8%, streptococcus thermophilus 8%, papaya powder 8%, pineapple powder 5%, hawthorn powder 5%.
It is a kind of for adjusting the manufacturing method of the probiotics fruits and vegetables fiber product of stomach, include the following steps：
A, by the bifidobacterium longum 8-15% after activation, lactobacillus acidophilus 8-20%, Lactobacillus casei 8-12%, streptococcus thermophilus 8-
12% is cultivated on culture medium respectively；
B, by weight, by resistant dextrin 5-15%, maltodextrin 5-15%, lactitol 2-8%, oligofructose 5-10%, stachyose
5-12%, bifidobacterium longum 8-15%, lactobacillus acidophilus 8-20%, Lactobacillus casei 8-12%, streptococcus thermophilus 8-12%, papaya powder
2-10%, pineapple powder 3-8%, hawthorn powder 2-10% cross 80 meshes respectively；
C, by mixing machine by resistant dextrin, maltodextrin, lactitol, oligofructose, stachyose, the long bifid bar after sieving
Bacterium, lactobacillus acidophilus, Lactobacillus casei, streptococcus thermophilus, papaya powder, pineapple powder, hawthorn powder are mixed；
D, powder is packed into parcel hermetic bag, is then charged into big box and examines.
Compared with prior art, provided by the present invention for adjusting probiotics fruits and vegetables fiber product and its manufacture of stomach
Method includes following component by weight percentage：Resistant dextrin 5-15%, maltodextrin 5-15%, lactitol 2-8%, oligomeric fruit
Sugared 5-10%, stachyose 5-12%, bifidobacterium longum 8-15%, lactobacillus acidophilus 8-20%, Lactobacillus casei 8-12%, thermophilus
Bacterium 8-12%, papaya powder 2-10%, pineapple powder 3-8%, hawthorn powder 2-10%, the sum of weight percent of each component are 100%, so that
The immune system of stomach can be effectively adjusted, improves the colony balance system in stomach, improves the immunity of human body.
Specific embodiment
To make the objectives, technical solutions, and advantages of the present invention clearer and more explicit, by the following examples to the present invention into one
Step is described in detail.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to limit this hair
It is bright.
The present invention provides a kind of for adjusting the probiotics fruits and vegetables fiber product and its manufacturing method of stomach, and by weight hundred
Divide than meter, including following component：Resistant dextrin 5-15%, maltodextrin 5-15%, lactitol 2-8%, oligofructose 5-10%, wood
Sugared 5-12%, bifidobacterium longum 8-15%, lactobacillus acidophilus 8-20%, Lactobacillus casei 8-12%, streptococcus thermophilus 8-12%, pawpaw
Powder 2-10%, pineapple powder 3-8%, hawthorn powder 2-10%, the sum of weight percent of each component are 100%.
Resistant dextrin is process by starch, is that will bake the indigestibility ingredient industrial technology extraction process of dextrin simultaneously
A kind of Low Caloric Polydextrose made of refining, belongs to low molecule water-soluble dietary fiber.
Maltodextrin is also referred to as water-soluble dextrin or enzyme process dextrin.It is to make raw material with each kind of starch, through the low journey of enzyme method technique
Degree control hydrolysis, purification, drying form.Its raw material is the corn of starch-containing matter, rice etc., is also possible to purified starch,
Such as cornstarch, wheaten starch, tapioca etc..
Lactitol is also known as newborn pears alcohol, is a kind of health sweetener.Lactitol in nature and is not present, it is with lactose
For raw material, the polishing purification after reduction reaction and obtain.
Oligofructose is also known as fructooligosaccharide, is to pass through the fructose in β (2-1) glycosidic bond and sucrose by 1 ~ 3 fructosyl
Base junction symphysis at ketose, Nystose and sugarcane sugar etc. mixture.
Stachyose is a kind of naturally occurring tetrose, is a kind of function that can remarkably promote the beneficial bacteriums such as Bifidobacterium proliferation
It can property oligosaccharide.
Bifidobacterium longum is one kind of probiotics, belongs to Bifidobacterium, is a kind of strain beneficial to human body.It is generally used for
The Bifidobacterium of foodstuff has effects that adjust intestinal health.
Lactobacillus acidophilus belongs to lactobacillus, and the end of Gram-positive bacillus, bar is rounded, is primarily present in small intestine,
Lactic acid, the antibiotic that acetic acid and some pairs of harmful bacterias work are discharged, but beneficial bacteria effect is weaker.
Lactobacillus casei belongs to lactobacillus, is gram-positive bacteria, does not produce gemma, and atrichia does not move, facultative abnormal shape
Lactose fermenters, do not liquefy gelatin, and optimum growth temperature is 37 DEG C, and thallus is different in size, and both ends are square, Chang Chenglian, and bacterium colony is thick
Rough, canescence, sometimes in yellowish, can ferment a variety of sugar.
Streptococcus thermophilus and lactobacillus buchneri are all the essential materials for making Yoghourt, research shows that this bacterium can only reach
The upper half of small intestine can go to large intestine rather than Bifidobacterium like that.
Embodiment 1, by weight percentage, including following component：Resistant dextrin 13%, maltodextrin 12%, lactitol 5%,
Oligofructose 8%, stachyose 12%, bifidobacterium longum 8%, lactobacillus acidophilus 12%, Lactobacillus casei 10%, streptococcus thermophilus 10%,
Papaya powder 4%, pineapple powder 3%, hawthorn powder 3%.Spoilage organisms can effectively be inhibited in the present embodiment, promote its digestion, supplement human body
Vitamin, enhances immune function, and nutrition is balanced.
Embodiment 2, by weight percentage, including following component：Resistant dextrin 10%, maltodextrin 10%, lactitol 5%,
Oligofructose 8%, stachyose 12%, bifidobacterium longum 10%, lactobacillus acidophilus 15%, Lactobacillus casei 10%, streptococcus thermophilus 10%,
Papaya powder 4%, pineapple powder 3%, hawthorn powder 3%.
Embodiment 3, by weight percentage, including following component：Resistant dextrin 13%, maltodextrin 12%, lactitol 8%,
Oligofructose 9%, stachyose 12%, bifidobacterium longum 8%, lactobacillus acidophilus 12%, Lactobacillus casei 8%, streptococcus thermophilus 8%, wood
Melon powder 4%, pineapple powder 3%, hawthorn powder 3%.Promote its digestion, supplement body vitamin, enhance immune function, nutrition is balanced.
Embodiment 4, by weight percentage, including following component：Resistant dextrin 13%, maltodextrin 12%, lactitol 5%,
Oligofructose 8%, stachyose 12%, bifidobacterium longum 8%, lactobacillus acidophilus 8%, Lactobacillus casei 8%, streptococcus thermophilus 8%, pawpaw
Powder 8%, pineapple powder 5%, hawthorn powder 5%.
A table is made in the component of embodiment 1 to embodiment 4, as shown in the table：
| Component | Embodiment 1（%） | Embodiment 2（%） | Embodiment 3（%） | Embodiment 4（%） |
| Resistant dextrin | 13 | 10 | 13 | 13 |
| Maltodextrin | 12 | 10 | 12 | 12 |
| Lactitol | 5 | 5 | 8 | 5 |
| Oligofructose | 8 | 8 | 9 | 8 |
| Stachyose | 12 | 12 | 12 | 12 |
| Bifidobacterium longum | 8 | 10 | 8 | 8 |
| Lactobacillus acidophilus | 12 | 15 | 12 | 8 |
| Lactobacillus casei | 10 | 10 | 8 | 8 |
| Streptococcus thermophilus | 10 | 10 | 8 | 8 |
| Papaya powder | 4 | 4 | 4 | 8 |
| Pineapple powder | 3 | 3 | 3 | 5 |
| Hawthorn powder | 3 | 3 | 3 | 5 |
It is a kind of for adjusting the manufacturing method of the probiotics fruits and vegetables fiber product of stomach, include the following steps：
S100, by the bifidobacterium longum 8-15% after activation, lactobacillus acidophilus 8-20%, Lactobacillus casei 8-12%, streptococcus thermophilus
8-12% is cultivated on culture medium respectively；
S200, by weight, by resistant dextrin 5-15%, maltodextrin 5-15%, lactitol 2-8%, oligofructose 5-10%, wood
Sugared 5-12%, bifidobacterium longum 8-15%, lactobacillus acidophilus 8-20%, Lactobacillus casei 8-12%, streptococcus thermophilus 8-12%, pawpaw
Powder 2-10%, pineapple powder 3-8%, hawthorn powder 2-10% cross 80 meshes respectively；
S300, by mixing machine by resistant dextrin, maltodextrin, lactitol, oligofructose, stachyose, the long bifid after sieving
Bacillus, lactobacillus acidophilus, Lactobacillus casei, streptococcus thermophilus, papaya powder, pineapple powder, hawthorn powder are mixed；
S400, powder is packed into parcel hermetic bag, is then charged into big box and examines.
In conclusion the probiotics fruits and vegetables fiber product that the invention discloses a kind of for adjusting stomach and its manufacturer
Method includes following component by weight percentage：Resistant dextrin 5-15%, maltodextrin 5-15%, lactitol 2-8%, oligofructose
5-10%, stachyose 5-12%, bifidobacterium longum 8-15%, lactobacillus acidophilus 8-20%, Lactobacillus casei 8-12%, streptococcus thermophilus
8-12%, papaya powder 2-10%, pineapple powder 3-8%, hawthorn powder 2-10%, the sum of weight percent of each component are 100%, are made it possible to
The immune system of enough effective adjustment stomach, improves the colony balance system in stomach, improves the immunity of human body.
It should be understood that the application of the present invention is not limited to the above for those of ordinary skills can
With improvement or transformation based on the above description, all these modifications and variations all should belong to the guarantor of appended claims of the present invention
Protect range.
Claims (6)
1. a kind of for adjusting the probiotics fruits and vegetables fiber product of stomach, which is characterized in that by weight percentage, including it is as follows
Component：
Resistant dextrin 5-15%, maltodextrin 5-15%, lactitol 2-8%, oligofructose 5-10%, stachyose 5-12%, long bifid bar
Bacterium 8-15%, lactobacillus acidophilus 8-20%, Lactobacillus casei 8-12%, streptococcus thermophilus 8-12%, papaya powder 2-10%, pineapple powder 3-
8%, hawthorn powder 2-10%, the sum of weight percent of each component are 100%.
2. according to claim 1 for adjusting the probiotics fruits and vegetables fiber product of stomach, which is characterized in that by weight hundred
Divide than meter, including following component：
Resistant dextrin 13%, maltodextrin 12%, lactitol 5%, oligofructose 8%, stachyose 12%, bifidobacterium longum 8%, acidophilus cream
Bacillus 12%, Lactobacillus casei 10%, streptococcus thermophilus 10%, papaya powder 4%, pineapple powder 3%, hawthorn powder 3%.
3. according to claim 1 for adjusting the probiotics fruits and vegetables fiber product of stomach, which is characterized in that by weight hundred
Divide than meter, including following component：
Resistant dextrin 10%, maltodextrin 10%, lactitol 5%, oligofructose 8%, stachyose 12%, bifidobacterium longum 10%, acidophilus
Lactobacillus 15%, Lactobacillus casei 10%, streptococcus thermophilus 10%, papaya powder 4%, pineapple powder 3%, hawthorn powder 3%.
4. according to claim 1 for adjusting the probiotics fruits and vegetables fiber product of stomach, which is characterized in that by weight hundred
Divide than meter, including following component：
Resistant dextrin 13%, maltodextrin 12%, lactitol 8%, oligofructose 9%, stachyose 12%, bifidobacterium longum 8%, acidophilus cream
Bacillus 12%, Lactobacillus casei 8%, streptococcus thermophilus 8%, papaya powder 4%, pineapple powder 3%, hawthorn powder 3%.
5. according to claim 1 for adjusting the probiotics fruits and vegetables fiber product of stomach, which is characterized in that by weight hundred
Divide than meter, including following component：
Resistant dextrin 13%, maltodextrin 12%, lactitol 5%, oligofructose 8%, stachyose 12%, bifidobacterium longum 8%, acidophilus cream
Bacillus 8%, Lactobacillus casei 8%, streptococcus thermophilus 8%, papaya powder 8%, pineapple powder 5%, hawthorn powder 5%.
6. a kind of for adjusting the manufacturing method of the probiotics fruits and vegetables fiber product of stomach, which is characterized in that include the following steps：
A, by the bifidobacterium longum 8-15% after activation, lactobacillus acidophilus 8-20%, Lactobacillus casei 8-12%, streptococcus thermophilus 8-
12% is cultivated on culture medium respectively；
B, by weight, by resistant dextrin 5-15%, maltodextrin 5-15%, lactitol 2-8%, oligofructose 5-10%, stachyose
5-12%, bifidobacterium longum 8-15%, lactobacillus acidophilus 8-20%, Lactobacillus casei 8-12%, streptococcus thermophilus 8-12%, papaya powder
2-10%, pineapple powder 3-8%, hawthorn powder 2-10% cross 80 meshes respectively；
C, by mixing machine by resistant dextrin, maltodextrin, lactitol, oligofructose, stachyose, the long bifid bar after sieving
Bacterium, lactobacillus acidophilus, Lactobacillus casei, streptococcus thermophilus, papaya powder, pineapple powder, hawthorn powder are mixed；
D, powder is packed into parcel hermetic bag, is then charged into big box and examines.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109602018A (en) * | 2018-12-13 | 2019-04-12 | 北京东方倍力营养科技有限公司 | A kind of compound probiotic with quick improvement gastrointestinal function |
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| CN106617091A (en) * | 2016-11-08 | 2017-05-10 | 广东正当年生物科技有限公司 | Probiotics and prebiotic compound preparation |
| CN106727725A (en) * | 2016-12-13 | 2017-05-31 | 合肥赛为智慧医疗有限公司 | A kind of probiotics capsulae enterosolubilis and its utricule for treating enteric flora disturbance |
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| CN106616586A (en) * | 2016-10-14 | 2017-05-10 | 千亿达（天津）科技有限公司 | Health-care probiotics powder for intestines and stomachs |
| CN106617091A (en) * | 2016-11-08 | 2017-05-10 | 广东正当年生物科技有限公司 | Probiotics and prebiotic compound preparation |
| CN106727725A (en) * | 2016-12-13 | 2017-05-31 | 合肥赛为智慧医疗有限公司 | A kind of probiotics capsulae enterosolubilis and its utricule for treating enteric flora disturbance |
| CN108142928A (en) * | 2017-12-25 | 2018-06-12 | 北京数果科技有限公司 | For the compound probiotic composition of intestinal canal regulating and its application |
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