CN109511737A - 一种治疗便秘的益生菌饮料及其制备方法 - Google Patents
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Abstract
本发明属于益生菌饮料领域,具体涉及一种治疗便秘的益生菌饮料及其制备方法,包括以下重量配比的原料:嗜酸乳杆菌菌粉10‑40份、干酪乳杆菌菌粉10‑40份、乳双歧杆菌菌粉10‑40份、维生素C 1‑10份、低聚果糖24‑34份、麦芽糊精2‑12份、乳糖2‑12份、菊粉5‑15份、生鲜牛奶100‑120份,麸皮粉2‑5份,山药粉2‑5份,本发明将益生菌菌粉与维生素C、低聚果糖和麦芽糊精、乳糖和菊粉加入到牛奶混合液中,经发酵冷却制得成品,菌粉组方严谨,配伍科学,疗效显著,能表本兼治,具有治疗便秘的功效。
Description
技术领域
本发明属于益生菌饮料领域,具体涉及一种治疗便秘的益生菌饮料及其制备方法。
背景技术
目前市场上的益生菌饮料多种多样,其侧重点也有不同,例如针对缺钙人群的高钙奶以及针对便秘人群的有益菌奶等等。便秘的主要表现是排便次数减少和排便困难,有的患者可突出地表现为排便困难,排便时间长或每日排便多次,但排出困难,且数量很少。此外,有腹胀、食欲缺乏,以及服用泻药不当引起排便前腹痛等。造成便秘的主要原因有不良生活习惯、精神心理因素、肠道病变等病因,治疗药物主要为抗菌消炎药、中药、西药、微生态制剂等,但疗效各有欠缺,西医不能标本兼治,副作用明显,中医疗程较长,短期内很难达到良好效果。鉴于药物的毒副作用,现有技术亟待需要研究采用食疗治疗便秘的益生菌饮料。
发明内容
为了解决现有技术的不足和缺陷,本发明提供一种治疗便秘的益生菌饮料及其制备方法,本发明将将益生菌菌粉与维生素C、低聚果糖和麦芽糊精、乳糖和菊粉加入到牛奶混合液中,经发酵冷却制得成品,菌粉组方严谨,配伍科学,疗效显著,能表本兼治,具有治疗便秘的功效。
为了解决其技术问题所采用的技术方案是:
一种治疗便秘的益生菌饮料,包括以下重量配比的原料:嗜酸乳杆菌菌粉10-40份、干酪乳杆菌菌粉10-40份、乳双歧杆菌菌粉10-40份、维生素C 1-10份、低聚果糖 24-34份、麦芽糊精2-12份、乳糖2-12份、菊粉5-15份、生鲜牛奶100-120份,麸皮粉2-5份,山药粉2-5份。
上述治疗便秘的益生菌饮料的制备方法,包括以下步骤:
a、选择菌种:选择嗜酸乳杆菌菌种;
b、制种:选择无菌的环境,将菌种用接种针取出放入500毫升配有培养基的三角瓶中,然后封好瓶口放入培养箱中,培养箱的温度37℃,静止培养12小时;
c、灭菌:将100升发酵罐进行空消灭菌,然后放入培养基进行灭菌,灭菌温度121摄氏度以上,罐内压力0.12MPa,持续20min灭菌结束,然后用冷却水将罐内温度降至37℃,罐内压力降至0.01MPa;
d、接种:首先将培养箱中的种子放入无菌室进行取样镜检,进行接种,拧开接种口密封盖,往100升罐内通无菌空气,保证罐内压力不会为零,用接种火焰圈放置在接种口,点燃火焰圈后,完全打开接种盖,然后将三角瓶放置在火焰圈上方,打开三角瓶,将种子倒进罐内,结束后将接种盖拧紧,往罐中通无菌空气,罐内压力到0.06MPa停止,进行保压,温度保持37℃,压力0.06 MPa,搅拌转速调至60r/min,培养12小时;
e、移种:对1000升发酵罐进行步骤b,然后将100升的发酵罐内的菌种通过灭菌的管道移至1000升配好培养基的发酵罐内,温度保持37℃,压力0.06 MPa,搅拌转速调至60r/min,培养12小时,1000升发酵罐内菌种生长好之后进行取样侧活菌数;
f、离心:菌液通过离心机,离心机转速为16000r/min顺时针旋转,进行菌液分离,完成后取出菌泥;
g、冻干:将菌泥放置在冻干机的板层中,进行冻干操作,冻干机后巷温度-45℃进行抽真空;
h、菌粉:粉碎后获得菌粉;
i、制干酪乳杆菌菌粉和乳双歧杆菌菌粉:将嗜酸乳杆菌、乳双歧杆菌重复步骤b至步骤h,获得干酪乳杆菌菌粉和乳双歧杆菌菌粉;
j、制麸皮粉:将麸皮研磨成粉末状,过200目筛即得;
k、制山药粉:将山药切碎,研磨成粉末状,过200目筛即得;
l、将步骤j和步骤k制得麸皮粉和山药粉加入生鲜牛奶内,混合均匀,然后预热到50℃,进行均质得到混合物料,均质压力为18 Mpa -20Mpa;随后将均质后的混合物料置于90℃-95℃下进行消毒120 秒,冷却降温到33℃后制得混合液;
m、成品:将嗜酸乳杆菌菌粉、干酪乳杆菌菌粉、乳双歧杆菌菌粉和维生素C、低聚果糖、麦芽糊精、乳糖和菊粉按照所述药物重量配比配置,加入到步骤l制得的混合液中,混合均匀后发酵12小时,终止发酵,冷却降温至10℃,制得成品。
本发明的各种益生菌的作用如下:
嗜酸乳杆菌:人及动物肠道正常菌群之一,抑制有害菌生长,促进肠道有益菌生长,调整紊乱的肠道微生态系统;
干酪乳杆菌:增强宿主对微生物病原体的非特异性抵抗力,加快清除肠道内病原体,治疗肠道菌群紊乱和增强肠道透性,起到调节肠内菌群平衡、促进人体消化吸收;
乳双歧杆菌:产生乳酸和醋酸,具有调节肠道菌群的作用,扶植了肠道中的原籍菌,使机体定植抗力升高,有利于拮抗致病菌和条件致病菌的定植,对治疗慢性腹泻有很好的作用;
本发明的有益效果是:本发明与市场上现有单纯的中药、西药和微生态制剂相比,既可以调理肠道从本质上改善人体体质,又可以迅速调整紊乱的肠道微生态系统,直接修复受损的肠道黏膜,提高肠道免疫力,标本兼治。从根本上起到预防和治疗便秘的疗效。
具体实施方式
实施例1:
一种治疗便秘的益生菌饮料,包括以下重量配比的原料:嗜酸乳杆菌菌粉10份、干酪乳杆菌菌粉10份、乳双歧杆菌菌粉10份、维生素C 1份、葡萄糖 24份、麦芽糊精2份、乳糖2份、菊粉5份、生鲜牛奶100份,麸皮粉2份,山药粉2份。
上述治疗便秘的益生菌饮料的制备方法,包括以下步骤:
a、选择菌种:选择嗜酸乳杆菌菌种;
b、制种:选择无菌的环境,将菌种用接种针取出放入500毫升配有培养基的三角瓶中,然后封好瓶口放入培养箱中,培养箱的温度37℃,静止培养12小时;
c、灭菌:将100升发酵罐进行空消灭菌,然后放入培养基进行灭菌,灭菌温度121摄氏度以上,罐内压力0.12MPa,持续20min灭菌结束,然后用冷却水将罐内温度降至37℃,罐内压力降至0.01MPa;
d、接种:首先将培养箱中的种子放入无菌室进行取样镜检,进行接种,拧开接种口密封盖,往100升罐内通无菌空气,保证罐内压力不会为零,用接种火焰圈放置在接种口,点燃火焰圈后,完全打开接种盖,然后将三角瓶放置在火焰圈上方,打开三角瓶,将种子倒进罐内,结束后将接种盖拧紧,往罐中通无菌空气,罐内压力到0.06MPa停止,进行保压,温度保持37℃,压力0.06 MPa,搅拌转速调至60r/min,培养12小时;
e、移种:对1000升发酵罐进行步骤b,然后将100升的发酵罐内的菌种通过灭菌的管道移至1000升配好培养基的发酵罐内,温度保持37℃,压力0.06 MPa,搅拌转速调至60r/min,培养12小时,1000升发酵罐内菌种生长好之后进行取样侧活菌数;
f、离心:菌液通过离心机,离心机转速为16000r/min顺时针旋转,进行菌液分离,完成后取出菌泥;
g、冻干:将菌泥放置在冻干机的板层中,进行冻干操作,冻干机后巷温度-45℃进行抽真空;
h、菌粉:粉碎后获得菌粉;
i、制干酪乳杆菌菌粉和乳双歧杆菌菌粉:将嗜酸乳杆菌、乳双歧杆菌重复步骤b至步骤h,获得干酪乳杆菌菌粉和乳双歧杆菌菌粉;
j、制麸皮粉:将麸皮研磨成粉末状,过200目筛即得;
k、制山药粉:将山药切碎,研磨成粉末状,过200目筛即得;
l、将步骤j和步骤k制得麸皮粉和山药粉加入生鲜牛奶内,混合均匀,然后预热到50℃,进行均质得到混合物料,均质压力为18 Mpa -20Mpa;随后将均质后的混合物料置于90℃-95℃下进行消毒120 秒,冷却降温到33℃后制得混合液;
m、成品:将嗜酸乳杆菌菌粉、干酪乳杆菌菌粉、乳双歧杆菌菌粉和维生素C、低聚果糖、麦芽糊精、乳糖和菊粉按照所述药物重量配比配置,加入到步骤l制得的混合液中,混合均匀后发酵12小时,终止发酵,冷却降温至10℃,制得成品。
实施例2:
一种治疗便秘的益生菌饮料,包括以下重量配比的原料:嗜酸乳杆菌菌粉10份、干酪乳杆菌菌粉10份、乳双歧杆菌菌粉10份、维生素C 1份、葡萄糖 24份、麦芽糊精2份、乳糖2份、菊粉5份、生鲜牛奶120份,麸皮粉5份,山药粉5份。
上述治疗便秘的益生菌饮料的制备方法,包括以下步骤:
a、选择菌种:选择嗜酸乳杆菌菌种;
b、制种:选择无菌的环境,将菌种用接种针取出放入500毫升配有培养基的三角瓶中,然后封好瓶口放入培养箱中,培养箱的温度37℃,静止培养12小时;
c、灭菌:将100升发酵罐进行空消灭菌,然后放入培养基进行灭菌,灭菌温度121摄氏度以上,罐内压力0.12MPa,持续20min灭菌结束,然后用冷却水将罐内温度降至37℃,罐内压力降至0.01MPa;
d、接种:首先将培养箱中的种子放入无菌室进行取样镜检,进行接种,拧开接种口密封盖,往100升罐内通无菌空气,保证罐内压力不会为零,用接种火焰圈放置在接种口,点燃火焰圈后,完全打开接种盖,然后将三角瓶放置在火焰圈上方,打开三角瓶,将种子倒进罐内,结束后将接种盖拧紧,往罐中通无菌空气,罐内压力到0.06MPa停止,进行保压,温度保持37℃,压力0.06 MPa,搅拌转速调至60r/min,培养12小时;
e、移种:对1000升发酵罐进行步骤b,然后将100升的发酵罐内的菌种通过灭菌的管道移至1000升配好培养基的发酵罐内,温度保持37℃,压力0.06 MPa,搅拌转速调至60r/min,培养12小时,1000升发酵罐内菌种生长好之后进行取样侧活菌数;
f、离心:菌液通过离心机,离心机转速为16000r/min顺时针旋转,进行菌液分离,完成后取出菌泥;
g、冻干:将菌泥放置在冻干机的板层中,进行冻干操作,冻干机后巷温度-45℃进行抽真空;
h、菌粉:粉碎后获得菌粉;
i、制干酪乳杆菌菌粉和乳双歧杆菌菌粉:将嗜酸乳杆菌、乳双歧杆菌重复步骤b至步骤h,获得干酪乳杆菌菌粉和乳双歧杆菌菌粉;
j、制麸皮粉:将麸皮研磨成粉末状,过200目筛即得;
k、制山药粉:将山药切碎,研磨成粉末状,过200目筛即得;
l、将步骤j和步骤k制得麸皮粉和山药粉加入生鲜牛奶内,混合均匀,然后预热到50℃,进行均质得到混合物料,均质压力为18 Mpa -20Mpa;随后将均质后的混合物料置于90℃-95℃下进行消毒120 秒,冷却降温到33℃后制得混合液;
m、成品:将嗜酸乳杆菌菌粉、干酪乳杆菌菌粉、乳双歧杆菌菌粉和维生素C、低聚果糖、麦芽糊精、乳糖和菊粉按照所述药物重量配比配置,加入到步骤l制得的混合液中,混合均匀后发酵12小时,终止发酵,冷却降温至10℃,制得成品。
实施例3:
一种治疗便秘的益生菌饮料,包括以下重量配比的原料:嗜酸乳杆菌菌粉10份、干酪乳杆菌菌粉10份、乳双歧杆菌菌粉10份、维生素C 1份、葡萄糖 24份、麦芽糊精2份、乳糖2份、菊粉5份、生鲜牛奶110份,麸皮粉3.5份,山药粉3.5份。
上述治疗便秘的益生菌饮料的制备方法,包括以下步骤:
a、选择菌种:选择嗜酸乳杆菌菌种;
b、制种:选择无菌的环境,将菌种用接种针取出放入500毫升配有培养基的三角瓶中,然后封好瓶口放入培养箱中,培养箱的温度37℃,静止培养12小时;
c、灭菌:将100升发酵罐进行空消灭菌,然后放入培养基进行灭菌,灭菌温度121摄氏度以上,罐内压力0.12MPa,持续20min灭菌结束,然后用冷却水将罐内温度降至37℃,罐内压力降至0.01MPa;
d、接种:首先将培养箱中的种子放入无菌室进行取样镜检,进行接种,拧开接种口密封盖,往100升罐内通无菌空气,保证罐内压力不会为零,用接种火焰圈放置在接种口,点燃火焰圈后,完全打开接种盖,然后将三角瓶放置在火焰圈上方,打开三角瓶,将种子倒进罐内,结束后将接种盖拧紧,往罐中通无菌空气,罐内压力到0.06MPa停止,进行保压,温度保持37℃,压力0.06 MPa,搅拌转速调至60r/min,培养12小时;
e、移种:对1000升发酵罐进行步骤b,然后将100升的发酵罐内的菌种通过灭菌的管道移至1000升配好培养基的发酵罐内,温度保持37℃,压力0.06 MPa,搅拌转速调至60r/min,培养12小时,1000升发酵罐内菌种生长好之后进行取样侧活菌数;
f、离心:菌液通过离心机,离心机转速为16000r/min顺时针旋转,进行菌液分离,完成后取出菌泥;
g、冻干:将菌泥放置在冻干机的板层中,进行冻干操作,冻干机后巷温度-45℃进行抽真空;
h、菌粉:粉碎后获得菌粉;
i、制干酪乳杆菌菌粉和乳双歧杆菌菌粉:将嗜酸乳杆菌、乳双歧杆菌重复步骤b至步骤h,获得干酪乳杆菌菌粉和乳双歧杆菌菌粉;
j、制麸皮粉:将麸皮研磨成粉末状,过200目筛即得;
k、制山药粉:将山药切碎,研磨成粉末状,过200目筛即得;
l、将步骤j和步骤k制得麸皮粉和山药粉加入生鲜牛奶内,混合均匀,然后预热到50℃,进行均质得到混合物料,均质压力为18 Mpa -20Mpa;随后将均质后的混合物料置于90℃-95℃下进行消毒120 秒,冷却降温到33℃后制得混合液;
m、成品:将嗜酸乳杆菌菌粉、干酪乳杆菌菌粉、乳双歧杆菌菌粉和维生素C、低聚果糖、麦芽糊精、乳糖和菊粉按照所述药物重量配比配置,加入到步骤l制得的混合液中,混合均匀后发酵12小时,终止发酵,冷却降温至10℃,制得成品。
Claims (2)
1.一种治疗便秘的益生菌饮料,其特征在于,包括以下重量配比的原料:嗜酸乳杆菌菌粉10-40份、干酪乳杆菌菌粉10-40份、乳双歧杆菌菌粉10-40份、维生素C 1-10份、低聚果糖24-34份、麦芽糊精2-12份、乳糖2-12份、菊粉5-15份、生鲜牛奶100-120份,麸皮粉2-5份,山药粉2-5份。
2.一种治疗便秘的益生菌饮料的制备方法,其特征在于,包括以下步骤:
a、选择菌种:选择嗜酸乳杆菌菌种;
b、制种:选择无菌的环境,将菌种用接种针取出放入500毫升配有培养基的三角瓶中,然后封好瓶口放入培养箱中,培养箱的温度37℃,静止培养12小时;
c、灭菌:将100升发酵罐进行空消灭菌,然后放入培养基进行灭菌,灭菌温度121摄氏度以上,罐内压力0.12MPa,持续20min灭菌结束,然后用冷却水将罐内温度降至37℃,罐内压力降至0.01MPa;
d、接种:首先将培养箱中的种子放入无菌室进行取样镜检,进行接种,拧开接种口密封盖,往100升罐内通无菌空气,保证罐内压力不会为零,用接种火焰圈放置在接种口,点燃火焰圈后,完全打开接种盖,然后将三角瓶放置在火焰圈上方,打开三角瓶,将种子倒进罐内,结束后将接种盖拧紧,往罐中通无菌空气,罐内压力到0.06MPa停止,进行保压,温度保持37℃,压力0.06 MPa,搅拌转速调至60r/min,培养12小时;
e、移种:对1000升发酵罐进行步骤b,然后将100升的发酵罐内的菌种通过灭菌的管道移至1000升配好培养基的发酵罐内,温度保持37℃,压力0.06 MPa,搅拌转速调至60r/min,培养12小时,1000升发酵罐内菌种生长好之后进行取样侧活菌数;
f、离心:菌液通过离心机,离心机转速为16000r/min顺时针旋转,进行菌液分离,完成后取出菌泥;
g、冻干:将菌泥放置在冻干机的板层中,进行冻干操作,冻干机后巷温度-45℃进行抽真空;
h、菌粉:粉碎后获得菌粉;
i、制干酪乳杆菌菌粉和乳双歧杆菌菌粉:将嗜酸乳杆菌、乳双歧杆菌重复步骤b至步骤h,获得干酪乳杆菌菌粉和乳双歧杆菌菌粉;
j、制麸皮粉:将麸皮研磨成粉末状,过200目筛即得;
k、制山药粉:将山药切碎,研磨成粉末状,过200目筛即得;
l、将步骤j和步骤k制得麸皮粉和山药粉加入生鲜牛奶内,混合均匀,然后预热到50℃,进行均质得到混合物料,均质压力为18 Mpa -20Mpa;随后将均质后的混合物料置于90℃-95℃下进行消毒120 秒,冷却降温到33℃后制得混合液;
m、成品:将嗜酸乳杆菌菌粉、干酪乳杆菌菌粉、乳双歧杆菌菌粉和维生素C、低聚果糖、麦芽糊精、乳糖和菊粉按照所述药物重量配比配置,加入到步骤l制得的混合液中,混合均匀后发酵12小时,终止发酵,冷却降温至10℃,制得成品。
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CN110946194A (zh) * | 2019-12-23 | 2020-04-03 | 广东怡和科洁科技有限公司 | 一种具有抗氧化活性的益生菌饮品及其制备方法 |
CN116836848A (zh) * | 2022-11-24 | 2023-10-03 | 宁波筑基培元生物科技有限公司 | 一种能够改善功能性便秘的嗜酸乳杆菌及应用 |
CN116836848B (zh) * | 2022-11-24 | 2024-03-01 | 宁波筑基培元生物科技有限公司 | 一种能够改善功能性便秘的嗜酸乳杆菌及应用 |
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