CN109123276A - Improve the probiotic beverage and preparation method thereof of intestinal flora - Google Patents
Improve the probiotic beverage and preparation method thereof of intestinal flora Download PDFInfo
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- CN109123276A CN109123276A CN201810770776.XA CN201810770776A CN109123276A CN 109123276 A CN109123276 A CN 109123276A CN 201810770776 A CN201810770776 A CN 201810770776A CN 109123276 A CN109123276 A CN 109123276A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 32
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23V2400/169—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
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of probiotic beverages for improving intestinal flora, wherein, the raw material comprising following parts by weight: 0.2-0.4 parts of compound probiotic, 75-85 parts of sweet potato juice, 0.4-0.8 parts of fructose, 2-5 parts of highland barley flour, 8-10 parts of oligosaccharide, 8-10 parts of fructus lycii juice, 0.5-2 parts of pear grain, 0.5-2 parts of apple grain and 0.3-0.8 parts of cherry grain.The present invention also provides a kind of preparation methods of probiotic beverage for improving intestinal flora.The present invention is by carrying out fermented and cultured using the effective component in sweet potato juice for compound probiotic, it realizes and prepares the probiotic beverage containing active bacteria by raw material of sweet potato, to improve the colony balance in enteron aisle, and there are sweet potato flavour and multiple nutritional components, and highland barley flour can assist coordinating intestines and stomach rich in dietary fiber, in addition, it is not added with any preservative, additive, it has been also equipped with sweet potato and highland barley regulating blood sugar, strengthen immunity and has adjusted the multiple efficacies such as blood lipid, so that probiotic beverage has healthcare function.
Description
Technical field
The present invention relates to probiotic beverage technical field, it is more particularly related to a kind of conditioning intestinal flora
Probiotic beverage and preparation method thereof.
Background technique
Containing the moisture of 60%-80% in sweet potato, the starch of 10%-30%, 5% or so sugar and a small amount of protein,
Grease, pectin etc. have anticancer, cardioprotection, prevention pulmonary emphysema, diabetes, weight-reducing and other effects, there is the reputation of " life prolonging food ".It is red
In addition to containing the starch being easily absorbed by the human body, there are also protein compositions rationally in potato, especially compare shortage in Cereals based food
Lysine content is high, and a large amount of dietary fibers contained can stimulate intestines peristalsis, helps gastrointestinal disturbances, can be relieved indigestion
And prolonged constipation, therefore, Chinese medicine regards sweet potato as good medicine.Highland barley is rich in dietary fiber, total effects fiber content 16%, wherein can not
Dissolubility curative effect fiber 9.68%, soluble curative effect fiber 6.37%, the former is 8 times of wheat, and the latter is 15 times of wheat, diet
Fiber has gut purge defaecation, removes the good effects of vivotoxin, is the street cleaner of digestion, and highland barley also contains
Have effects that tonifying spleen nourishing the stomach, QI invigorating antidiarrheal, strong muscle benefit power, dehumidifying sweating containing protein, fat, starch, vitamin B.
With social progress, people increasingly pay close attention to health, and the requirement to food is higher and higher, and have health care function
Continuous high praise and use of the food of energy by people.Become people as the probiotic beverage for integrating health and nutrition
One of first choice, probiotics are a kind of active microorganisms beneficial to host, are to be colonized in human body intestinal canal, in reproductive system, can produce
Definite health efficacy is given birth to so as to improve the active beneficial microorganism general name of host's microecological balance, performance beneficial effect.Human body,
Beneficial bacterium or fungi mainly have in animal: clostridium butyricum, lactobacillus, Bifidobacterium, actinomyces, saccharomycete etc..And it is current
Study it is more have all kinds of microorganism groups at composite reactive probiotics, with facilitate adjust human body in colony balance, more have
Conducive to human health.
In the prior art, grant number CN101147614B discloses a kind of sweet potato beverage and preparation method thereof, red with drying
Potato powder is soaking, seepage pressure effects obtain extracting solution, with amylase enzymolysis, filtering, add in filtrate auxiliary material can be obtained it is red
Sweet potato beverage, this beverage has sweet potato peculiar flavour, but seepage pressure effects need control soaking time and the rate of outflow well,
Flow velocity is unfavorable for very much the abundant spilling of effective component fastly, and the too slow equipment that influences again uses and its extend filtration time, in addition this
Beverage has a variety of nutrition specific to sweet potato, but has a single function.Application number CN201510150600.0 discloses one kind
Probiotics fermention milk beverage and preparation method thereof with relax bowel and defecation and auxiliary lipid-lowering function, although the beverage of preparation has both
The extracting solution of three kinds of Chinese medicines is directly added in multiple functions but beverage, the pueraria lobata and Radix Salviae Miltiorrhizae especially added there can be Chinese medicine
The special taste of ingredient is unfavorable for public receiving.
Summary of the invention
It is an object of the invention to solve at least the above problems, and provide the advantages of at least will be described later.
It is a still further object of the present invention to provide a kind of probiotic beverages for improving intestinal flora, using sweet potato juice and blueness
Highland barley powder prepares probiotic beverage as nutrient media components fermented and cultured compound probiotic, and make probiotic beverage have both sweet potato and
The healthcare function of highland barley.
It is a still further object of the present invention to provide a kind of preparation methods of probiotic beverage for improving intestinal flora, can make
It provides sweet potato flavour and has both the probiotic beverage of sweet potato and its highland barley health care function.
In order to realize these purposes and other advantages according to the present invention, a kind of probiotics for improving intestinal flora is provided
Beverage comprising following parts by weight raw material:
0.2-0.4 parts of compound probiotic, 75-85 parts of sweet potato juice, 0.4-0.8 parts of fructose, 2-5 parts of highland barley flour, oligosaccharide 8-
10 parts, 8-10 parts of fructus lycii juice, 0.5-2 parts of pear grain, 0.5-2 parts of apple grain and 0.3-0.8 parts of cherry grain.
Preferably, the raw material comprising following parts by weight:
0.3 part of compound probiotic, 80 parts of sweet potato juice, 0.5 part of fructose, 4 parts of highland barley flour, 9 parts of oligosaccharide, 9 parts of fructus lycii juice,
1 part of pear grain, 1 part of apple grain and 0.5 part of cherry grain.
Preferably, the compound probiotic includes bifidobacterium longum, plant lactobacillus and saccharomycete in mass ratio 1:
0.8-1:0.3-0.6 is constituted；And
The oligosaccharide is in oligoisomaltose, oligofructose, xylo-oligosaccharide, galactooligosaccharide and soyabean oligosaccharides
It is one or more.
The present invention also provides the preparation methods of the probiotic beverage of the conditioning intestinal flora described in one kind, including step below
It is rapid:
Step 1: weighing the component of following parts by weight: 0.2-0.4 parts of compound probiotic, 75-85 parts of sweet potato juice, fructose 0.4-
0.8 part, 2-5 parts of highland barley flour, 8-10 parts of oligosaccharide, 8-10 parts of fructus lycii juice, 0.5-2 parts of pear grain, 0.5-2 parts of apple grain and cherry
0.3-0.8 parts of peach grain；
Step 2: the sweet potato juice weighed up and fructose being mixed and stirred for uniformly, to obtain the first mixed liquor；
Step 3: the fructus lycii juice weighed up and oligosaccharide are uniformly mixed with the water of 78-85 parts by weight, low-temperature preservation is spare,
Obtain the second mixed liquor；
Step 4: the highland barley flour weighed up and the second mixed liquor of gained being mixed, stirred evenly, small fire boils 15-
20min, then 2-4min is boiled, obtain highland barley slurries；
Step 5: the first mixed liquor of gained and highland barley slurries are uniformly mixed, sterilize 15-20min at 75-80 DEG C, then at
121 DEG C of high-temperature sterilization 3-5s are added compound probiotic after cooling, stir evenly, at 30-35 DEG C, after the 25-30h that ferments, then at
8-10 DEG C of cold fermentation 70-75h, obtains probiotics fermention liquid；
Step 6: adding pear grain, apple grain and cherry grain into gained probiotics fermention liquid, obtain probiotic beverage.
Preferably, the preparation of the sweet potato juice includes the following method step:
Step 1: the sweet potato being cleaned, peeling, dried at 45 DEG C after slice, pulverize, obtain sweet potato powder；
Step 2: gained sweet potato powder is mixed with 0.01-0.03 times of mixed enzyme and 8-10 times of distilled water, is digested 1.5-2h, is obtained
Enzymolysis liquid；
Step 3: the centrifuge separation of gained enzymolysis liquid obtains the first supernatant, by 121 DEG C of high-temperature steams of the first supernatant of gained
Sterilize 10-15s, is cooled to 30-35 DEG C to get sweet potato juice；
Wherein, the mixed enzyme amylase of 2:0.5-1:0.5-1, pectase and papain in mass ratio is constituted.
Preferably, the preparation of the enzymolysis liquid carries out enzymatic isolation method using temperature gradient method, specifically includes the following steps:
A: under the conditions of 28-35 DEG C, 40-50min is digested；
After b:a, it is warming up to 45-50 DEG C, digests 30-40min；
After c:b, it is warming up to 55-60 DEG C, digests 20-30min；
Wherein, after c, boil 1-3min to get the enzymolysis liquid.
Preferably, the preparation method of the fructus lycii juice: being first dried to moisture 3% at 40-45 DEG C for fructus lycii hereinafter,
It pulverizes and crosses 80-90 mesh sieve, then boil 2-3min by the 20-25 of wolfberry fruit powder weight extraordinarily boiling, be cooled to room temperature, i.e.,
Obtain fructus lycii juice.
Preferably, probiotic beverage described in step 6 need to carry out filling and sealing under the conditions of sterile cold chain.
The present invention is include at least the following beneficial effects:
The formula provided by the invention for preparing probiotic beverage can greatly utilize contained battalion using sweet potato powder
It forms point, using sweet potato powder as the culture medium of culture compound probiotic, obtains the fermentation liquid containing viable bacteria, and have both the spy of sweet potato
Different flavor and its coordinating intestines and stomach special efficacy, then by the way that highland barley flour is added, the fermentation liquid containing viable bacteria may make to increase highland barley and had
Some gut purges adjust blood glucose, improve immunity and reduce the health-care efficacies such as cholesterol, peculiar to obtain having both sweet potato and highland barley institute
Healthcare function probiotic beverage, and probiotic beverage of the invention is added fructose and the discomforts such as white granulated sugar or rock sugar is not added
The carbohydrate that suitable diabetic uses, and since sweet potato and highland barley itself also have the function of adjusting blood glucose, also it is suitable for
Diabetic's drinks.
The present invention, can be by contained by dry sweet potato powder acquisition by the preparation method of the conditioning beneficial bacteria of intestinal tract beverage provided
Some starch, protein, dietary fiber and multivitamin etc., and highland barley flour is also enriched in dietary fiber and microelement etc.
Multiple nutritional components are cooked by highland barley flour and the mixing of fructus lycii juice, improve the salty feature of the mild-natured taste of highland barley flour, and make effectively at
Divide sufficiently release, is then mixed compound probiotic with sweet potato juice, excellent growth can be provided for the growth of compound probiotic
Environment obtains containing there are many active probiotic that human body needs, produces and increase healthcare function specific to sweet potato and highland barley
It is strong to be conducive to human body so that the balance of human body probiotics be adjusted by drinking probiotic beverage of the present invention for probiotic beverage
Health, probiotic beverage of the present invention do not add any preservative and and additive, comfortable acid, have sweet potato flavour, and
It has both sweet potato and highland barley coordinating intestines and stomach, adjust the multiple healthcare functions such as blood glucose.
Further advantage, target and feature of the invention will be partially reflected by the following instructions, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Specific embodiment
Present invention will be described in further detail below with reference to the accompanying drawings, to enable those skilled in the art referring to specification text
Word can be implemented accordingly.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein are not precluded one or more
The presence or addition of a other elements or combinations thereof.
The present invention provides a kind of probiotic beverage for improving enteron aisle, the raw material comprising following parts by weight:
0.2-0.4 parts of compound probiotic, 75-85 parts of sweet potato juice, 0.4-0.8 parts of fructose, 2-5 parts of highland barley flour, oligosaccharide 8-
10 parts, 8-10 parts of fructus lycii juice, 0.5-2 parts of pear grain, 0.5-2 parts of apple grain and 0.3-0.8 parts of cherry grain.
In the above scheme, containing nutritional ingredients such as starch, carbohydrate, protein and multivitamins in sweet potato juice, especially
It is that can be stimulated containing the short lysine of the starch and cereals grain easily absorbed and also containing a large amount of dietary fibers
Enteron aisle, coordinating intestines and stomach improve constipation, and highland barley is also enriched in dietary fiber, have gut purge defaecation, remove the good function of vivotoxin
Effect, is the street cleaner of digestion, a small amount of addition can auxiliary adjustment stomach, using sweet potato juice and highland barley part as culture medium
Raw material culture compound probiotic can get the fermentation liquid containing active probiotics, and pear grain, apple are added into fermentation liquid
Grain and cherry grain, can increase vitamin content, have additional nutrients ingredient, and highland barley and sweet potato all have strengthen immunity and adjusting
The function of blood glucose, these fruit being added also are suitble to diabetic to use, so that fermentation liquid has highland barley and sweet potato gut purge
And the function of blood glucose is adjusted, therefore, matching for above-mentioned offer can produce with sweet potato flavour and have both sweet potato and highland barley
The probiotic beverage of possessed health-care efficacy.
In one preferred embodiment, the raw material comprising following parts by weight:
0.3 part of compound probiotic, 80 parts of sweet potato juice, 0.5 part of fructose, 4 parts of highland barley flour, 9 parts of oligosaccharide, 9 parts of fructus lycii juice
1 part of pear grain, 1 part of apple grain and 0.5 part of cherry grain.
In one preferred embodiment, the compound probiotic includes that bifidobacterium longum, plant lactobacillus and saccharomycete press quality
It is constituted than 1:0.8-1:0.3-0.6；And
The oligosaccharide is in oligoisomaltose, oligofructose, xylo-oligosaccharide, galactooligosaccharide and soyabean oligosaccharides
It is one or more.
In above scheme, highland barley flour is mild-natured, taste is salty, adds oligosaccharide and fructus lycii juice is mixed with highland barley, also improve highland barley
The taste of powder, and glucan and fructus lycii are also suitble to patients with diabetes mellitus, and fructus lycii can also enhance the effect that highland barley adjusts blood glucose,
But also highland barley flour becomes the taste for being easy to receive.
Saccharomycete is facultative aerobic character fungi, generates ethyl alcohol and alcohol using starch, oxygen-free environment is caused, conducive to lactic acid bacteria
Growth, and lactic acid bacteria can resist harmful bacteria in enteron aisle, bifidobacterium longum is a kind of beneficial bacterium, and three kinds of the mutually coordinated of bacterium are conducive to
Adjust the colony balance of enteron aisle.
The present invention also provides the preparation methods of the probiotic beverage of the conditioning intestinal flora described in one kind, including step below
It is rapid:
Step 1: weighing the component of following parts by weight: 0.2-0.4 parts of compound probiotic, 75-85 parts of sweet potato juice, fructose 0.4-
0.8 part, 2-5 parts of highland barley flour, 8-10 parts of oligosaccharide, 8-10 parts of fructus lycii juice, 0.5-2 parts of pear grain, 0.5-2 parts of apple grain and cherry
0.3-0.8 parts of peach grain；
Step 2: the sweet potato juice weighed up and fructose being mixed and stirred for uniformly, to obtain the first mixed liquor；
Step 3: the fructus lycii juice weighed up and oligosaccharide are uniformly mixed with the water of 78-85 parts by weight, low-temperature preservation is spare,
Obtain the second mixed liquor；
Step 4: the highland barley flour weighed up and the second mixed liquor of gained being mixed, stirred evenly, small fire boils 15-
20min, then 2-4min is boiled, obtain highland barley slurries；
Step 5: the first mixed liquor of gained and highland barley slurries are uniformly mixed, sterilize 15-20min at 75-80 DEG C, then at
121 DEG C of high-temperature sterilization 3-5s are added compound probiotic after cooling, stir evenly, at 30-35 DEG C, after the 25-30h that ferments, then at
8-10 DEG C of cold fermentation 70-75h, obtains probiotics fermention liquid；
Step 6: adding pear grain, apple grain and cherry grain into gained probiotics fermention liquid, obtain probiotic beverage.
In one preferred embodiment, the preparation of the sweet potato juice includes the following method step:
Step 1: the sweet potato being cleaned, peeling, dried at 45 DEG C after slice, pulverize, obtain sweet potato powder；
Step 2: gained sweet potato powder is mixed with 0.01-0.03 times of mixed enzyme and 8-10 times of distilled water, is digested 1.5-2h, is obtained
Enzymolysis liquid；
Step 3: the centrifuge separation of gained enzymolysis liquid obtains the first supernatant, by 121 DEG C of high-temperature steams of the first supernatant of gained
Sterilize 10-15s, is cooled to 30-35 DEG C to get sweet potato juice；
Wherein, the mixed enzyme amylase of 2:0.5-1:0.5-1, pectase and papain in mass ratio is constituted.
In one preferred embodiment, the preparation of the enzymolysis liquid carries out enzymatic isolation method using temperature gradient method, specifically includes following
Step:
A: under the conditions of 28-35 DEG C, 40-50min is digested；
After b:a, it is warming up to 45-50 DEG C, digests 30-40min；
After c:b, it is warming up to 55-60 DEG C, digests 20-30min；
Wherein, after c, boil 1-3min to get the enzymolysis liquid.
In one preferred embodiment, fructus lycii first the preparation method of the fructus lycii juice: is dried to moisture at 40-45 DEG C
3% hereinafter, pulverizing and crossing 80-90 mesh sieve, then by the 20-25 of wolfberry fruit powder weight extraordinarily boiling boiling 2-3min, cooling
To room temperature to get fructus lycii juice.
In one preferred embodiment, probiotic beverage described in step 6 need to carry out filling and sealing under the conditions of sterile cold chain.
Below by the probiotic beverage and preparation method thereof by specific embodiment to conditioning intestinal flora of the invention
It is illustrated.
Using protein content as standard (according to GB5009.5-2016, spectrophotometric in the measuring method of Protein in Food
Meter method measures protein content), measure protein content in the sweet potato juice of distinct methods preparation；Benefit is measured with colony counting method
Viable bacteria content in raw bacteria beverage.
Embodiment 1
The preparation of sweet potato juice, includes the following steps:
Step 1: the sweet potato being cleaned, peeling, dried at 45 DEG C after slice, pulverize, obtain sweet potato powder；
Step 2: gained sweet potato powder is mixed with 0.01 times of mixed enzyme and 8 times of distilled water, and 28 DEG C of enzymatic hydrolysis 1.5h are digested
Liquid；
Step 3: the centrifuge separation of gained enzymolysis liquid obtains the first supernatant, by 121 DEG C of high-temperature steams of the first supernatant of gained
Sterilize 10s, is cooled to 30 DEG C to get sweet potato juice；
Wherein, the mixed enzyme amylase of 2:0.5:0.5, pectase and papain in mass ratio is constituted.
The sweet potato juice of above method preparation, protein content 0.44g/100g.
Embodiment 2
Step 1: the sweet potato being cleaned, peeling, dried at 45 DEG C after slice, pulverize, obtain sweet potato powder；
Step 2: gained sweet potato powder is mixed with 0.02 times of mixed enzyme and 10 times of distilled water, is digested 2h, is obtained enzymolysis liquid；
Step 3: the centrifuge separation of gained enzymolysis liquid obtains the first supernatant, by 121 DEG C of high-temperature steams of the first supernatant of gained
Sterilize 15s, is cooled to 35 DEG C to get sweet potato juice；
Wherein, the mixed enzyme amylase of 2:1:1, pectase and papain in mass ratio is constituted.
The sweet potato juice of above method preparation, protein content 0.46g/100g.
Embodiment 3
Step 1: the sweet potato being cleaned, peeling, dried at 45 DEG C after slice, pulverize, obtain sweet potato powder；
Step 2: gained sweet potato powder is mixed with 0.03 times of mixed enzyme and 8 times of distilled water, is digested using temperature gradient, specific to walk
It is rapid as follows:
A: under the conditions of 28 DEG C, 40min is digested；
After b:a, 45 DEG C are warming up to, digests 30min；
After c:b, 55 DEG C are warming up to, digests 20min；
Wherein, after c, boil 1min to get the enzymolysis liquid；
Step 3: the centrifuge separation of gained enzymolysis liquid obtains the first supernatant, by 121 DEG C of high-temperature steams of the first supernatant of gained
Sterilize 10s, is cooled to 30 DEG C to get sweet potato juice；
Wherein, the mixed enzyme amylase of 2:0.5:0.5, pectase and papain in mass ratio is constituted.
The sweet potato juice of above method preparation, protein content 0.60g/100g.
Embodiment 4
Step 1: the sweet potato being cleaned, peeling, dried at 45 DEG C after slice, pulverize, obtain sweet potato powder；
Step 2: gained sweet potato powder is mixed with 0.01 times of mixed enzyme and 10 times of distilled water, is digested using temperature gradient, specifically
Steps are as follows:
A: under the conditions of 32 DEG C, 45min is digested；
After b:a, 46 DEG C are warming up to, digests 35min；
After c:b, 57 DEG C are warming up to, digests 25min；
Wherein, after c, boil 2min to get the enzymolysis liquid；
Step 3: the centrifuge separation of gained enzymolysis liquid obtains the first supernatant, by 121 DEG C of high-temperature steams of the first supernatant of gained
Sterilize 15s, is cooled to 35 DEG C to get sweet potato juice；
Wherein, the mixed enzyme amylase of 2:0.8:0.8, pectase and papain in mass ratio is constituted.
The sweet potato juice of above method preparation, protein content 0.73g/100g.
Embodiment 5
Step 1: the sweet potato being cleaned, peeling, dried at 45 DEG C after slice, pulverize, obtain sweet potato powder；
Step 2: gained sweet potato powder is mixed with 0.03 times of mixed enzyme and 10 times of distilled water, is digested using temperature gradient, specifically
Steps are as follows:
A: under the conditions of 35 DEG C, 50min is digested；
After b:a, 50 DEG C are warming up to, digests 40min；
After c:b, 60 DEG C are warming up to, digests 30min；
Wherein, after c, boil 3min to get the enzymolysis liquid；
Step 3: the centrifuge separation of gained enzymolysis liquid obtains the first supernatant, by 121 DEG C of high-temperature steams of the first supernatant of gained
Sterilize 15s, is cooled to 35 DEG C to get sweet potato juice；
Wherein, the mixed enzyme amylase of 2:1:1, pectase and papain in mass ratio is constituted.
The sweet potato juice of above method preparation, protein content 0.85g/100g.The method of this embodiment can be obtained most preferably
Sweet potato juice.
Embodiment 6
Step 1: weighing the component of following parts by weight: 0.2 part of compound probiotic, 75 parts of sweet potato juice, 0.4 part of fructose, highland barley
2 parts of powder, 8 parts of oligosaccharide, 8 parts of fructus lycii juice, 0.5 part of pear grain, 0.5 part of apple grain and 0.3 part of cherry grain；
Step 2: the sweet potato juice weighed up and fructose being mixed and stirred for uniformly, to obtain the first mixed liquor；
Step 3: the fructus lycii juice weighed up and oligosaccharide being uniformly mixed with the water of 75 parts by weight, low-temperature preservation is spare, obtains
To the second mixed liquor；
Step 4: the highland barley flour weighed up and the second mixed liquor of gained are mixed, stirred evenly, small fire boils 15min,
2min is boiled again, obtains highland barley slurries；
Step 5: the first mixed liquor of gained and highland barley slurries being uniformly mixed, sterilize 15min at 75 DEG C, then at 121 DEG C
High-temperature sterilization 3s, be added after cooling compound probiotic (bifidobacterium longum, plant lactobacillus and saccharomycete 1:0.8 in mass ratio:
0.3 is constituted), it stirs evenly, at 30 DEG C, ferments after 25h, then at 8 DEG C of cold fermentation 70h, obtain probiotics fermention liquid；
Step 6: adding pear grain, apple grain and cherry grain into gained probiotics fermention liquid, obtain probiotic beverage.
Protein content 1.67g/100g in probiotic beverage obtained above, viable count 1.63 × 107A/mL.
Embodiment 7
Step 1: weighing the component of following parts by weight: 0.3 part of compound probiotic, 80 parts of sweet potato juice, 0.5 part of fructose, highland barley
4 parts of powder, 9 parts of oligosaccharide, 9 parts of fructus lycii juice, 1 part of pear grain, 1 part of apple grain and 0.5 part of cherry grain；
Step 2: the sweet potato juice weighed up and fructose being mixed and stirred for uniformly, to obtain the first mixed liquor；
Step 3: the fructus lycii juice weighed up and oligosaccharide being uniformly mixed with the water of 80 parts by weight, low-temperature preservation is spare, obtains
To the second mixed liquor；
Step 4: the highland barley flour weighed up and the second mixed liquor of gained are mixed, stirred evenly, small fire boils 18min,
3min is boiled again, obtains highland barley slurries；
Step 5: the first mixed liquor of gained and highland barley slurries being uniformly mixed, sterilize 20min at 80 DEG C, then at 121 DEG C
High-temperature sterilization 4s is added compound probiotic after cooling, stirs evenly, at 32 DEG C, after the 28h that ferments, then at 9 DEG C of cold fermentations
72h obtains probiotics fermention liquid；
Step 6: adding pear grain, apple grain and cherry grain into gained probiotics fermention liquid, obtain probiotic beverage.
Protein content 2.0g/100g in probiotic beverage obtained above, viable count 2.91 × 107A/mL.
Embodiment 8
Step 1: weighing the component of following parts by weight: 0.4 part of compound probiotic, 85 parts of sweet potato juice, 0.8 part of fructose, highland barley
5 parts of powder, 10 parts of oligosaccharide, 10 parts of fructus lycii juice, 2 parts of pear grain, 2 parts of apple grain and 0.8 part of cherry grain；
Step 2: the sweet potato juice weighed up and fructose being mixed and stirred for uniformly, to obtain the first mixed liquor；
Step 3: the fructus lycii juice weighed up and oligosaccharide being uniformly mixed with the water of 85 parts by weight, low-temperature preservation is spare, obtains
To the second mixed liquor；
Step 4: the highland barley flour weighed up and the second mixed liquor of gained are mixed, stirred evenly, small fire boils 20min,
4min is boiled again, obtains highland barley slurries；
Step 5: the first mixed liquor of gained and highland barley slurries being uniformly mixed, sterilize 20min at 80 DEG C, then at 121 DEG C
High-temperature sterilization 5s is added compound probiotic after cooling, stirs evenly, at 35 DEG C, after the 30h that ferments, then at 10 DEG C of cold fermentations
75h obtains probiotics fermention liquid；
Step 6: adding pear grain, apple grain and cherry grain into gained probiotics fermention liquid, obtain probiotic beverage.
Protein content 1.54g/100g in probiotic beverage obtained above, viable count 1.55 × 107A/mL.
The sweet potato juice that above embodiments 6-8 is prepared using the production method of embodiment 5.
The embodiment 6-8 probiotic beverage made is given 100 moral standings to taste, establishing criteria evaluation table scores, successively
To the color of cake, smell, appearance, flavour scoring, every judging panel is not interfere with each other in scoring process.
The sensory evaluation criteria of 1 probiotic beverage of table
According to table 1 to the scoring situation of probiotic beverage, as shown in table 2.
The scoring statistical form of 2 probiotic beverage of table
In addition, the probiotic beverage of conditioning intestinal flora prepared by the present invention, has carried out test measurement；Randomly select 100
Name experimental subjects, respectively 50 prolonged constipation persons and 50 diabetics, drink 7 side of 30ml the embodiment of the present invention daily
The probiotic beverage of method preparation, adheres to that daily breakfast half an hour after is drunk from 2017.12.1-2018.5.31, and records daily
Constipation situation and breakfast after 2 hours blood glucose situations, it is found that the constipation phenomenon of 100 experimental subjects has different degrees of change
Kind, 100 blood sugar in diabetic patients indexes also change, specifically:
50 prolonged constipation persons, wherein 32 just significantly improved in 1 week, just no longer constipation after 2 weeks, and without anti-
It is multiple, adhere to after drinking without discovery any discomfort；11 had change in 1 month, but defecation time is irregular, does not also reach just
The often situation of daily defecation；After 3 months discovery can normally daily defecation it is primary, occasionally have repeatedly, belong to normal state；7
Name drinks half a year or constipation, but the interval time of defecation drinks preceding shortening 1-3 days relatively every time.Aggregate analysis, it is long-term to drink
With prepared beverage of the invention can effective coordinating intestines and stomach, and improve constipation, mitigate the brought of prolonged constipation person
It is uncomfortable.
50 diabetics, wherein 26 almost have no change in 15 days, blood glucose reduces 5- between 2-6 months
15%, and do not increase repeatedly；18 do not have significant change within 3 months, and blood glucose reduces 1-5% between 3-6 months, and compares
It is more stable；66 months blood glucose do not change.Aggregate analysis is as a result, beverage prepared by the present invention is suitable for diabetic's drink
With, and the blood glucose of diabetic can be improved to a certain extent.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details and shown here as with embodiment.
Claims (8)
1. it is a kind of improve intestinal flora probiotic beverage comprising following parts by weight raw material:
0.2-0.4 parts of compound probiotic, 75-85 parts of sweet potato juice, 0.4-0.8 parts of fructose, 2-5 parts of highland barley flour, 8-10 parts of oligosaccharide,
8-10 parts of fructus lycii juice, 0.5-2 parts of pear grain, 0.5-2 parts of apple grain and 0.3-0.8 parts of cherry grain.
2. as described in claim 1 conditioning intestinal flora probiotic beverage comprising following parts by weight raw material:
0.3 part of compound probiotic, 80 parts of sweet potato juice, 0.5 part of fructose, 4 parts of highland barley flour, 9 parts of oligosaccharide, 9 parts of fructus lycii juice, pear
1 part of grain, 1 part of apple grain and 0.5 part of cherry grain.
3. the probiotic beverage of conditioning intestinal flora as described in claim 1, wherein the compound probiotic includes long bifid
Bacillus, plant lactobacillus and saccharomycete 1:0.8-1:0.3-0.6 in mass ratio are constituted；And
The oligosaccharide is one in oligoisomaltose, oligofructose, xylo-oligosaccharide, galactooligosaccharide and soyabean oligosaccharides
Kind is a variety of.
4. a kind of preparation method of the probiotic beverage of conditioning intestinal flora as described in claim 1, wherein including below
Step:
Step 1: weighing the component of following parts by weight: 0.2-0.4 parts of compound probiotic, 75-85 parts of sweet potato juice, fructose 0.4-0.8
Part, 2-5 parts of highland barley flour, 8-10 parts of oligosaccharide, 8-10 parts of fructus lycii juice, 0.5-2 parts of pear grain, 0.5-2 parts of apple grain and cherry
0.3-0.8 parts of grain；
Step 2: the sweet potato juice weighed up and fructose being mixed and stirred for uniformly, to obtain the first mixed liquor；
Step 3: the fructus lycii juice weighed up and oligosaccharide being uniformly mixed with the water of 78-85 parts by weight, low-temperature preservation is spare, obtains
Second mixed liquor；
Step 4: the highland barley flour weighed up and the second mixed liquor of gained are mixed, stirred evenly, small fire boils 15-20min, then
2-4min is boiled, highland barley slurries are obtained；
Step 5: the first mixed liquor of gained and highland barley slurries being uniformly mixed, sterilize 15-20min at 75-80 DEG C, then at 121
DEG C high-temperature sterilization 3-5s is added compound probiotic after cooling, stirs evenly, at 30-35 DEG C, after the 25-30h that ferments, then at 8-
10 DEG C of cold fermentation 70-75h, obtain probiotics fermention liquid；
Step 6: adding pear grain, apple grain and cherry grain into gained probiotics fermention liquid, obtain probiotic beverage.
5. the preparation method of the probiotic beverage of conditioning intestinal flora as claimed in claim 4, wherein the system of the sweet potato juice
Standby includes the following method step:
Step 1: the sweet potato being cleaned, peeling, dried at 45 DEG C after slice, pulverize, obtain sweet potato powder；
Step 2: gained sweet potato powder is mixed with 0.01-0.03 times of mixed enzyme and 8-10 times of distilled water, is digested 1.5-2h, is digested
Liquid；
Step 3: the centrifuge separation of gained enzymolysis liquid obtains the first supernatant, by 121 DEG C of high-temp steam sterilizings of the first supernatant of gained
10-15s is cooled to 30-35 DEG C to get sweet potato juice；
Wherein, the mixed enzyme amylase of 2:0.5-1:0.5-1, pectase and papain in mass ratio is constituted.
6. the preparation method of the probiotic beverage of conditioning intestinal flora as claimed in claim 5, wherein the system of the enzymolysis liquid
It is standby that enzymatic isolation method is carried out using temperature gradient method, specifically includes the following steps:
A: under the conditions of 28-35 DEG C, 40-50min is digested；
After b:a, it is warming up to 45-50 DEG C, digests 30-40min；
After c:b, it is warming up to 55-60 DEG C, digests 20-30min；
Wherein, after c, boil 1-3min to get the enzymolysis liquid.
7. the preparation method of the probiotic beverage of conditioning intestinal flora as claimed in claim 4, wherein the fructus lycii juice
Preparation method: fructus lycii is first dried to moisture 3% at 40-45 DEG C hereinafter, pulverizing and crossing 80-90 mesh sieve, is then pressed
2-3min is boiled in the 20-25 of wolfberry fruit powder weight extraordinarily boiling, is cooled to room temperature to get fructus lycii juice.
8. the preparation method of the probiotic beverage of conditioning intestinal flora as claimed in claim 4, wherein benefit described in step 6
Raw bacteria beverage need to carry out filling and sealing under the conditions of sterile cold chain.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112956622A (en) * | 2021-02-25 | 2021-06-15 | 中国农业科学院农产品加工研究所 | Method for continuously producing potato fermented beverage and potato residue powder and products prepared by method |
| CN115119916A (en) * | 2022-06-28 | 2022-09-30 | 广东穗美农业科技有限公司 | Active probiotic beverage and preparation method thereof |
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