CN109601619A - A kind of auxiliary hyperglycemic type lactic bacteria composition and the method for preparing sour milk beverage with it - Google Patents
A kind of auxiliary hyperglycemic type lactic bacteria composition and the method for preparing sour milk beverage with it Download PDFInfo
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- CN109601619A CN109601619A CN201811321827.7A CN201811321827A CN109601619A CN 109601619 A CN109601619 A CN 109601619A CN 201811321827 A CN201811321827 A CN 201811321827A CN 109601619 A CN109601619 A CN 109601619A
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- China
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- auxiliary hyperglycemic
- mulberries
- lactic acid
- tripterygium wilfordii
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/157—Lactis
-
- 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
- A23V2400/175—Rhamnosus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to field of food, and in particular to a kind of auxiliary hyperglycemic type lactic bacteria composition and the method for preparing sour milk beverage with it, the lactic bacteria composition, according to parts by weight, including following component: 60~70 parts of skimmed milk power, 20~30 parts of corn stigma, 20~25 parts of mulberries, 10~15 parts of Guava Leaf, 8~10 parts of deep-sea spirulina, 0.1~0.3 part of lactic acid bacteria, 6~8 parts of antierythrite, 1~2 part of tripterygium wilfordii powder, 2~3 parts of ambrette seed meal.Above-mentioned component can effectively remove the toxicity of tripterygium wilfordii after everfermentation, corn stigma, mulberries, Guava Leaf, deep-sea spirulina, tripterygium wilfordii, ambrette synergistic effect under, can be effectively reduced blood glucose, improve the regulating power to blood glucose.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of auxiliary hyperglycemic type lactic bacteria composition and prepares lactic acid with it
The method of bacteria beverage.
Technical background
Show that global diabetic alreadys exceed 3.82 hundred million according to World Health Organization's relevant information, China's patient of diabetes
About 1.14 hundred million people of person, diabetic's rehabilitation medical have become one of the important content of China's medicine and health work, and diabetes are
One group of metabolic disease characterized by hyperglycemia, hyperglycemia are then since defect of insulin secretion or biological effect are impaired or two
Caused by person has concurrently；The morbidity of hyperglycemia and diabetes has congenital heredity and acquired disposition many reasons, but one of the main reasons,
Be energy in China in Recent Years people's diet, protein and it is adipose-derived obviously changed, pure energy food, animal fat
Increase, causes the generation of diabetes in rising trend.Diabetic's long-term existence hyperglycemia, it is special so as to cause various tissues
It is not eye, kidney, heart, blood vessel, the chronic lesion of nerve, dysfunction.
Tripterygium wilfordii major function are as follows: desinsection, anti-inflammatory, removing toxic substances.Tripterygium wilfordii is different to various animal toxicities, it is to people, dog, pig
And the toxicity of insect is very big, and poisoning even death can occur, but it is non-toxic to sheep, rabbit, cat, mouse, fish.Tripterygium wilfordii is to machine
It is the stimulation to gastrointestinal tract part that the effect of body, which has two: one,；Two for absorb after Central nervous system (including Thalamus, in
Brain, oblongata, cerebellum and spinal cord) damage, and cause liver, the heart bleeding and necrosis.There is viewpoint to think that tripterygium wilfordii is mainly poisoned dynamic
The heart of object, but it is also toxic to other smooth muscles and striated muscle, and this is the lethal reason of poisoning.Emergency treatment is to urge after poisoning
It spits, gastric lavage, bowel lavage, the conventional methods such as catharsis, is not yet determined using the biology detoxification of sheep blood or rabbit stomach leachate.Thunder God
The toxic component of rattan can be leached with ether, if toxicity can completely disappear using reduction.
It is less specifically for the beverage of diabetes patient's design at present.Wherein patent CN105994752A discloses a kind of corn
The preparation method of the hypoglycemic beverage of flavor is mainly made into beverage using various traditional Chinese medicine ingredients, and the beverage finally prepared becomes
Chinese medicine, poor taste are not suitable for drinking.
Summary of the invention
It is an object of the invention to overcome the problems of the prior art, a kind of auxiliary hyperglycemic type lactic acid bacteria combination is provided
Object.
Cream is prepared with above-mentioned auxiliary hyperglycemic sour milk beverage composition it is a further object of the invention to provide a kind of
The method of acid bacteria beverage.
The purpose of the present invention is achieved by the following technical programs:
A kind of auxiliary hyperglycemic type lactic bacteria composition and the method for preparing sour milk beverage with it, the lactic acid bacteria combination
Object, according to parts by weight, including following component: 60~70 parts of skimmed milk power, 20~30 parts of corn stigma, 20~25 parts of mulberries, kind
10~15 parts of pomegranate leaf, 8~10 parts of deep-sea spirulina, 0.1~0.3 part of lactic acid bacteria, 6~8 parts of antierythrite, tripterygium wilfordii powder 1~2
Part, 2~3 parts of ambrette seed meal.
In above-mentioned composition of the present invention, using lactic acid bacteria as fermentation main body, skimmed milk power provides master for lactobacillus-fermented
The source N wanted, mulberries provide the main source C for lactobacillus-fermented.Corn stigma has the effects that hypoglycemic, diuresis, the mulberry in mulberries
The ingredients such as tripterygium glycosides all have good effect to blood glucose is adjusted in Shen anthocyanin, tripterygium wilfordii.Wherein mulberries flower in mulberries
Color glycosides, tripterygium preparation and ambrette in tripterygium wilfordii powder can activate Nrf2 and p38MAPK, inhibit JNK phosphorylation, increase thin
Born of the same parents resist the ability of oxidative damage, slow down influence of the oxidative stress to insulin signal transduction, maintain the eubolism of glucose.
Ambrette seed, which contains aromatic oil, to reduce the addition of unnecessary fragrance in manufacturing process with the effect of flavouring, and beverage has only
Special fragrance.Beverage has better flavor after lactobacillus-fermented, conducive to drinking.
Tripterygium wilfordii has toxicity, generally can leach noxious material using ether immersion.But this processing method can make
Non-volatile ethers is had on raw material, has great hidden danger to human health.The present invention is final by the effect of lactobacillus-fermented
Obtained product, toxicity is not present in discovery after zoopery.
Deep-sea spirulina protein rich in, minerals, vitamin, dietary fiber, DHA and chlorophyll etc. are dimensions
Hold the indispensable nutrient of human health institute, the biological activity protein contained, containing green algae polysaccharide, Chlorella polypeptide, alginic acid,
Fucoidin phycocolloid content abundant accounts for the 40% of its weight, and control blood glucose rises, and reduces serum cholesterol, removes excess blood
Fat has the function that reduce blood pressure.
Corn stigma, mulberries, Guava Leaf, deep-sea spirulina, tripterygium wilfordii, ambrette through everfermentation generate synergistic effect, can
Preferably to adjust blood glucose, while having the function of adjusting blood lipid and reduce blood pressure.
Preferably, the auxiliary hyperglycemic type lactic bacteria composition, according to parts by weight, including following components: defatted milk
65~68 parts of powder, 22~28 parts of corn stigma, 21~24 parts of mulberries, 11~14 parts of Guava Leaf, 8~9 parts of deep-sea spirulina, lactic acid
0.1~0.2 part of bacterium, 7~8 parts of antierythrite, 1~1.5 part of tripterygium wilfordii powder, 2.5~3 parts of ambrette seed meal.
Preferably, the auxiliary hyperglycemic type lactic bacteria composition, by weight, including following component: skimmed milk power
65 parts, 27 parts of corn stigma, 23 parts of mulberries, 12 parts of Guava Leaf, 9 parts of deep-sea spirulina, 0.2 part of lactic acid bacteria, 7 parts of antierythrite,
1 part of tripterygium wilfordii powder, 3 parts of ambrette seed meal.
Preferably, the auxiliary hyperglycemic type lactic bacteria composition further includes 3~5 parts of stabilizer.
Preferably, the lactic acid bacteria is lactobacillus acidophilus, Lactobacillus casei, galactococcus, bifidobacterium lactis or rhamnose cream
Two or more in bacillus.
It is highly preferred that the lactic acid bacteria is lactobacillus acidophilus, Lactobacillus casei, galactococcus, bifidobacterium lactis and rhamnose
Lactobacillus is followed successively by 0.5~1: 1.7~2.2: 1.5~2: 0.5~0.8: 2.2~2.5 in mass ratio.
Preferably, the stabilizer be following component: carboxymethyl cellulose, propylene glycol alginate, pectin, in mass ratio
Meter, is followed successively by 1~2: 2.5~3: 5~7.
Preferably, the carboxymethyl cellulose, propylene glycol alginate, pectin mass ratio be 1: 3: 5.
Present invention simultaneously provides a kind of sides that sour milk beverage is prepared using the auxiliary hyperglycemic type lactic bacteria composition
Method, comprising the following steps:
S1. by skimmed milk power, corn stigma, mulberries, Guava Leaf, deep-sea spirulina, antierythrite, tripterygium wilfordii powder, ambrette
Seed meal mixing is 1: 100~150 by material liquid volume ratio, adds water and stirs and be prepared into culture solution, control the pH of culture solution 5~
6, sterilizing；
S2. by the lactic acid bacteria after culture solution inoculation activation in step S1, bacteria suspension is obtained after activation, then proceedes to cultivate,
Fermentation liquid is obtained, the concentration of fermentation liquid is 1 × 105~9 × 105CFU/ml；
S3. in the fermentation liquid of step S2, carboxymethyl cellulose is sequentially added according to mass ratio 1~2: 2.5~3: 5~7
Element, propylene glycol alginate and pectin；
S4. solution dilution encapsulation step S3 obtained, then saves under the conditions of 0~5 DEG C, obtains the lactic acid bacteria drink
Material.
Preferably, the sterilizing is to handle under the steam that temperature is 127~131 DEG C, pressure is 0.045~0.048MPa.
Preferably, it in step S2, is activated using conventional method, bacteria suspension concentration is adjusted after activation 1 × 105~9
×105Then CFU/ml is inoculated with above-mentioned bacteria suspension 1ml in 100mL culture solution, the condition of culture are as follows: and 37 DEG C of temperature, culture 12
~for 24 hours.
The present invention has following technical effect that compared with prior art
1, skimmed milk power is used to be primary carbon source, while adding corn stigma, Guava Leaf, deep-sea spiral shell as nitrogen source, mulberries
Algae, tripterygium wilfordii powder, ambrette seed meal are revolved, using lactobacillus-fermented technology, not only has beverage and adjusts blood glucose effect, Er Qiefa
Beverage after ferment has better mouthfeel.
2, manufacturing process is added without glucose sugar, and mulberries, corn stigma, which contains glucose, can provide lactobacillus-fermented use, subtracts
The glucose content of few final beverage, the sugar-free of beverage may be implemented by adjusting fermentation time, and diabetes patient is suitble to use,
Antierythrite is added as sweetener, further improves the mouthfeel of beverage.
3, synergistic effect is played after the fermentation such as corn stigma, mulberries, Guava Leaf, deep-sea spirulina, tripterygium wilfordii, ambrette to increase
The effect of adjusting blood glucose, while having the function of adjusting blood lipid and reduce blood pressure.
4, the toxic substance of tripterygium wilfordii is relieved using fermentation technique.
5, ambrette seed, which contains aromatic oil, to reduce the addition of unnecessary fragrance in manufacturing process with the effect of flavouring,
Beverage has unique fragrance.
Specific embodiment
The present invention can be explained further and illustrate in conjunction with following specific embodiments and comparative example, but specific embodiment is not
There is any type of restriction to the present invention.Test method without specific conditions in lower example embodiment, usually according to this field
Normal condition or the condition suggested according to manufacturer.Those skilled in the art is done any non-on the basis of the present invention
Substantive variation and replacement belongs to scope of the present invention.
In following embodiment and comparative example using to bacterium and reagent be to be commercially available.
Embodiment 1
A kind of auxiliary hyperglycemic type sour milk beverage, according to parts by weight, including following component: it is 65 parts of skimmed milk power, beautiful
Rice must be 27 parts, and 23 parts of mulberries, 12 parts of Guava Leaf, 9 parts of deep-sea spirulina, 0.2 part of lactic acid bacteria, 4 parts of stabilizer, antierythrite 7
Part, 1 part of tripterygium wilfordii powder, 3 parts of ambrette seed meal.
Lactic acid bacteria be lactobacillus acidophilus, Lactobacillus casei, galactococcus, bifidobacterium lactis, Lactobacillus rhamnosus, in mass ratio
It is successively 0.5: 1.7: 1.5: 0.5: 2.2.
Stabilizer is carboxymethyl cellulose, propylene glycol alginate, pectin, and three kinds of compositions are followed successively by 1: 3: 5 in mass ratio.
The preparation method of above-mentioned auxiliary hyperglycemic type sour milk beverage, comprising the following steps:
S1. by skimmed milk power, corn stigma, mulberries, Guava Leaf, deep-sea spirulina, antierythrite, tripterygium wilfordii powder, ambrette
Seed meal is mixed to get substrate, is 1: 100 by material liquid volume ratio, and addition pure water, which stirs evenly, is prepared into culture solution, more than control
PH value of solution is 5, and culture medium is used the steam sterilizing that temperature is 0.045MPa for 131 DEG C, pressure,；
S2. the lactic acid bacteria after the obtained solution inoculum activation of step S1, wherein it is activated using conventional method,
Bacteria suspension concentration is adjusted after activation 105CFU/ml or so is inoculated with 1ml in 100mL culture solution, shaking table culture 12h (37 DEG C,
200r/min), fermentation liquid is obtained, controls the concentration of fermentation liquid 105CFU/ml or so；
S3. stabilizer is added in the fermentation liquid of step S2 after fermentation, it is 1: 3 that the group of stabilizer, which becomes according to mass ratio,
: 5 carboxymethyl celluloses, propylene glycol alginate and pectin；
S4. solution dilution encapsulation step S3 obtained, then saves under the conditions of 0 DEG C.
Embodiment 2
A kind of auxiliary hyperglycemic type sour milk beverage, according to parts by weight, including following component: it is 60 parts of skimmed milk power, beautiful
Rice must be 20 parts, and 20 parts of mulberries, 10 parts of Guava Leaf, 8 parts of deep-sea spirulina, 0.1 part of lactic acid bacteria, 3 parts of stabilizer, antierythrite 6
Part, 1 part of tripterygium wilfordii powder, 2 parts of ambrette seed meal.
Above stabilizer includes following component: carboxymethyl cellulose, and propylene glycol alginate, pectin, three kinds of compositions are by matter
Amount ratio is followed successively by 1: 2.5: 5.
Lactic acid bacteria be lactobacillus acidophilus, Lactobacillus casei, galactococcus, bifidobacterium lactis, Lactobacillus rhamnosus, in mass ratio
It is 0.7: 2.2: 2: 0.6: 2.3.
The preparation method of above-mentioned auxiliary hyperglycemic type sour milk beverage, comprising the following steps:
S1. by skimmed milk power, corn stigma, mulberries, Guava Leaf, deep-sea spirulina, antierythrite, tripterygium wilfordii powder, ambrette
Seed meal is mixed to get substrate, is 1: 150 by material liquid volume ratio, and addition ultrapure water, which stirs evenly, is prepared into culture medium, controls molten
Liquid pH is 5, and uses temperature for 127 DEG C, the steam sterilizing of pressure 0.048MPa culture medium；
S2. the lactic acid bacteria after the obtained solution inoculum activation of step S1, wherein it is activated using conventional method,
Bacteria suspension concentration is adjusted after activation 105CFU/ml or so is inoculated with 1ml in 100mL culture solution, shaking table culture 12h (37 DEG C,
200r/min), fermentation liquid is obtained, controls the concentration of fermentation liquid 105CFU/ml or so；
S3. carboxymethyl cellulose, propylene glycol alginate, pectin are added in the solution of step S2 after fermentation；
S4. solution dilution encapsulation step S3 obtained, then saves under the conditions of 5 DEG C.
Embodiment 3
A kind of auxiliary hyperglycemic type sour milk beverage, according to parts by weight, including following component: it is 70 parts of skimmed milk power, beautiful
Rice must be 30 parts, and 25 parts of mulberries, 15 parts of Guava Leaf, 10 parts of deep-sea spirulina, 0.3 part of lactic acid bacteria, 5 parts of stabilizer, antierythrite 8
Part, 2 parts of tripterygium wilfordii powder, 3 parts of ambrette seed meal.
Above stabilizer includes following component: carboxymethyl cellulose, and propylene glycol alginate, pectin, three kinds of compositions are by matter
Amount ratio is followed successively by 2: 3: 7.
Lactic acid bacteria be lactobacillus acidophilus, Lactobacillus casei, galactococcus, bifidobacterium lactis, Lactobacillus rhamnosus, in mass ratio
It is 1: 2.2: 2: 0.8: 2.5.The preparation method of above-mentioned auxiliary hyperglycemic type sour milk beverage, comprising the following steps:
S1. by skimmed milk power, corn stigma, mulberries, Guava Leaf, deep-sea spirulina, antierythrite, tripterygium wilfordii powder, ambrette
Seed meal is mixed to get substrate, is 1: 150 by material liquid volume ratio, and ultrapure water is added and stirs evenly and is prepared into culture medium, control with
Upper pH value of solution is 5, and culture medium is used the steam sterilizing that temperature is 0.048MPa for 131 DEG C, pressure；
S2. the lactic acid bacteria after the obtained solution inoculum activation of step S1, wherein it is activated using conventional method,
Bacteria suspension concentration is adjusted after activation 105CFU/ml or so is inoculated with 1ml in 100mL culture solution, shaking table culture 12h (37 DEG C,
200r/min), fermentation liquid is obtained, controls the concentration of fermentation liquid 105CFU/ml or so；
S3. carboxymethyl cellulose, propylene glycol alginate, pectin are added in the solution of step S2 after fermentation；
The solution dilution encapsulation that S4 obtains step S3, then saves under the conditions of 0 DEG C.
Comparative example 1
A kind of auxiliary hyperglycemic type sour milk beverage, according to parts by weight, including following component: it is 65 parts of skimmed milk power, beautiful
Rice must be 27 parts, and 23 parts of mulberries, 12 parts of Guava Leaf, 9 parts of deep-sea spirulina, 4 parts of stabilizer, 7 parts of antierythrite, tripterygium wilfordii powder 1
Part, 3 parts of ambrette seed meal.
Above stabilizer includes following component: carboxymethyl cellulose, and propylene glycol alginate, pectin, three kinds of compositions are by matter
Amount ratio is followed successively by 1: 2.5: 5.
The preparation method of above-mentioned auxiliary hyperglycemic type sour milk beverage, comprising the following steps:
S1. by skimmed milk power, corn stigma, mulberries, Guava Leaf, deep-sea spirulina, antierythrite, tripterygium wilfordii powder, ambrette
Seed meal is mixed to get substrate, is 1: 100 by material liquid volume ratio, and addition pure water, which stirs evenly, is prepared into culture medium, more than control
PH value of solution is 5, and culture medium is used the steam sterilizing that temperature is 0.045MPa for 131 DEG C, pressure；
S2. lactic acid bacteria is added in the obtained solution of step S1 to be uniformly mixed, stabilizer is then added: carboxymethyl cellulose
Element, propylene glycol alginate and pectin；
S3. solution dilution encapsulation step S2 obtained, then saves under the conditions of 0 DEG C.
Comparative example 1 reduces lactobacillus-fermented process in raw material compared with Example 1.It ferments with 1 comparative illustration of embodiment
Influence of the technique to tripterygium wilfordii toxicity.
Comparative example 2
A kind of auxiliary hyperglycemic type sour milk beverage, according to parts by weight, including following component: 65 parts of skimmed milk power, mulberry
23 parts of Shen, 12 parts of Guava Leaf, 9 parts of deep-sea spirulina, 0.2 part of lactic acid bacteria, 4 parts of stabilizer, 7 parts of antierythrite, tripterygium wilfordii powder 1
Part, 3 parts of ambrette seed meal.
Stabilizer is carboxymethyl cellulose, propylene glycol alginate, pectin, and three kinds of compositions are followed successively by 1: 3: 5 in mass ratio.
Lactic acid bacteria be lactobacillus acidophilus, Lactobacillus casei, galactococcus, bifidobacterium lactis, Lactobacillus rhamnosus, in mass ratio
It is 0.7: 2.2: 2: 0.6: 2.3.
The preparation method of above-mentioned auxiliary hyperglycemic type sour milk beverage, comprising the following steps:
S1. by skimmed milk power, corn stigma, mulberries, Guava Leaf, deep-sea spirulina, antierythrite, tripterygium wilfordii powder, ambrette
Seed meal is mixed to get substrate, is 1: 100 by material liquid volume ratio, and addition pure water, which stirs evenly, is prepared into culture medium, more than control
PH value of solution is 5, and culture medium is used the steam sterilizing that temperature is 0.045MPa for 131 DEG C, pressure；
S2. the lactic acid bacteria after the obtained solution inoculum activation of step S1, wherein it is activated using conventional method,
Bacteria suspension concentration is adjusted after activation 105CFU/ml or so is inoculated with 1ml in 100mL culture solution, shaking table culture 12h (37 DEG C,
200r/min), fermentation liquid is obtained, controls the concentration of fermentation liquid 105CFU/ml or so；
S3. carboxymethyl cellulose, propylene glycol alginate, pectin are added in the solution of step S2 after fermentation；
S4. solution dilution encapsulation step S3 obtained, then saves under the conditions of 0 DEG C.
Comparative example 2 has lacked corn stigma in raw material compared with Example 1.Illustrate corn stigma, mulberries, Guava Leaf, deep-sea
Spirulina, tripterygium wilfordii, ambrette synergistic effect effect.
Comparative example 3
A kind of auxiliary hyperglycemic type sour milk beverage, according to parts by weight, including following component: it is 65 parts of skimmed milk power, beautiful
Rice must be 27 parts, and 12 parts of Guava Leaf, 9 parts of deep-sea spirulina, 0.2 part of lactic acid bacteria, 4 parts of stabilizer, 7 parts of antierythrite, tripterygium wilfordii
1 part of powder, 3 parts of ambrette seed meal.
Stabilizer is carboxymethyl cellulose, propylene glycol alginate, pectin, and three kinds of compositions are followed successively by 1: 3: 5 in mass ratio.
Lactic acid bacteria be lactobacillus acidophilus, Lactobacillus casei, galactococcus, bifidobacterium lactis, Lactobacillus rhamnosus, in mass ratio
It is 0.7: 2.2: 2: 0.6: 2.3.
The preparation method of above-mentioned auxiliary hyperglycemic type sour milk beverage, comprising the following steps:
S1. by skimmed milk power, corn stigma, mulberries, Guava Leaf, deep-sea spirulina, antierythrite, tripterygium wilfordii powder, ambrette
Seed meal is mixed to get substrate, is 1: 100 by material liquid volume ratio, and addition pure water, which stirs evenly, is prepared into culture medium, more than control
PH value of solution is 5, and culture medium is used the steam sterilizing that temperature is 0.045MPa for 131 DEG C, pressure；
S2. the lactic acid bacteria after the obtained solution inoculum activation of step S1, wherein it is activated using conventional method,
Bacteria suspension concentration is adjusted after activation 105CFU/ml or so is inoculated with 1ml in 100mL culture solution, shaking table culture 12h (37 DEG C,
200r/min), fermentation liquid is obtained, controls the concentration of fermentation liquid 105CFU/ml or so；
S3. carboxymethyl cellulose, propylene glycol alginate, pectin are added in the solution of step S2 after fermentation；
S4. solution dilution encapsulation step S3 obtained, then saves under the conditions of 0 DEG C.
Comparative example 3 has lacked mulberries in raw material compared with Example 1.Illustrate corn stigma, mulberries, Guava Leaf, deep-sea spiral shell
Revolve algae, tripterygium wilfordii, ambrette synergistic effect effect.
Comparative example 4
A kind of auxiliary hyperglycemic type sour milk beverage, according to parts by weight, including following component: it is 65 parts of skimmed milk power, beautiful
Rice must be 27 parts, and 23 parts of mulberries, 9 parts of deep-sea spirulina, 0.2 part of lactic acid bacteria, 4 parts of stabilizer, 7 parts of antierythrite, tripterygium wilfordii powder 1
Part, 3 parts of ambrette seed meal.
Stabilizer is carboxymethyl cellulose, propylene glycol alginate, pectin, and three kinds of compositions are followed successively by 1: 3: 5 in mass ratio.
Lactic acid bacteria be lactobacillus acidophilus, Lactobacillus casei, galactococcus, bifidobacterium lactis, Lactobacillus rhamnosus, in mass ratio
It is 0.7: 2.2: 2: 0.6: 2.3.
The preparation method of above-mentioned auxiliary hyperglycemic type sour milk beverage, comprising the following steps:
S1. by skimmed milk power, corn stigma, mulberries, Guava Leaf, deep-sea spirulina, antierythrite, tripterygium wilfordii powder, ambrette
Seed meal is mixed to get substrate, is 1: 100 by material liquid volume ratio, and addition pure water, which stirs evenly, is prepared into culture medium, more than control
PH value of solution is 5, and culture medium is used the steam sterilizing that temperature is 0.045MPa for 131 DEG C, pressure；
S2. the lactic acid bacteria after the obtained solution inoculum activation of step S1, wherein it is activated using conventional method,
Bacteria suspension concentration is adjusted after activation 105CFU/ml or so is inoculated with 1ml in 100mL culture solution, shaking table culture 12h (37 DEG C,
200r/min), fermentation liquid is obtained, controls the concentration of fermentation liquid 105CFU/ml or so；
S3. carboxymethyl cellulose, propylene glycol alginate, pectin are added in the solution of step S2 after fermentation；
S4. solution dilution encapsulation step S3 obtained, then saves under the conditions of 0 DEG C.
Comparative example 4 has lacked Guava Leaf in raw material compared with Example 1.Illustrate corn stigma, mulberries, Guava Leaf, depth
Extra large spirulina, tripterygium wilfordii, ambrette synergistic effect effect.
Comparative example 5
A kind of auxiliary hyperglycemic type sour milk beverage, according to parts by weight, including following component: it is 65 parts of skimmed milk power, beautiful
Rice must be 27 parts, and 23 parts of mulberries, 12 parts of Guava Leaf, 0.2 part of lactic acid bacteria, 4 parts of stabilizer, 7 parts of antierythrite, 1 part of tripterygium wilfordii powder,
3 parts of ambrette seed meal.
Stabilizer is carboxymethyl cellulose, propylene glycol alginate, pectin, and three kinds of compositions are followed successively by 1: 3: 5 in mass ratio.
Lactic acid bacteria be lactobacillus acidophilus, Lactobacillus casei, galactococcus, bifidobacterium lactis, Lactobacillus rhamnosus, in mass ratio
It is 0.7: 2.2: 2: 0.6: 2.3.
The preparation method of above-mentioned auxiliary hyperglycemic type sour milk beverage, comprising the following steps:
S1. by skimmed milk power, corn stigma, mulberries, Guava Leaf, deep-sea spirulina, antierythrite, tripterygium wilfordii powder, ambrette
Seed meal is mixed to get substrate, is 1: 100 by material liquid volume ratio, and addition pure water, which stirs evenly, is prepared into culture medium, more than control
PH value of solution is 5, and culture medium is used the steam sterilizing that temperature is 0.045MPa for 131 DEG C, pressure；
S2. the lactic acid bacteria after the obtained solution inoculum activation of step S1, wherein it is activated using conventional method,
Bacteria suspension concentration is adjusted after activation 105CFU/ml or so is inoculated with 1ml in 100mL culture solution, shaking table culture 12h (37 DEG C,
200r/min), fermentation liquid is obtained, controls the concentration of fermentation liquid 105CFU/ml or so；
S3. carboxymethyl cellulose, propylene glycol alginate, pectin are added in the solution of step S2 after fermentation；
S4. solution dilution encapsulation step S3 obtained, then saves under the conditions of 0 DEG C.
Comparative example 5 has lacked deep-sea spirulina in raw material compared with Example 1.Illustrate corn stigma, mulberries, Guava Leaf,
Deep-sea spirulina, tripterygium wilfordii, ambrette synergistic effect effect.
Comparative example 6
A kind of auxiliary hyperglycemic type sour milk beverage, according to parts by weight, including following component: it is 65 parts of skimmed milk power, beautiful
Rice must be 27 parts, and 23 parts of mulberries, 12 parts of Guava Leaf, 9 parts of deep-sea spirulina, 0.2 part of lactic acid bacteria, 4 parts of stabilizer, antierythrite 7
Part, 3 parts of ambrette seed meal.
Stabilizer is carboxymethyl cellulose, propylene glycol alginate, pectin, and three kinds of compositions are followed successively by 1: 3: 5 in mass ratio.
The preparation method of above-mentioned auxiliary hyperglycemic type sour milk beverage, comprising the following steps:
S1. by skimmed milk power, corn stigma, mulberries, Guava Leaf, deep-sea spirulina, antierythrite, tripterygium wilfordii powder, ambrette
Seed meal is mixed to get substrate, is 1: 100 by material liquid volume ratio, and addition pure water, which stirs evenly, is prepared into culture medium, more than control
PH value of solution is 5, and culture medium is used the steam sterilizing that temperature is 0.045MPa for 131 DEG C, pressure；
S2. the lactic acid bacteria after the obtained solution inoculum activation of step S1, wherein it is activated using conventional method,
Bacteria suspension concentration is adjusted after activation 105CFU/ml or so is inoculated with 1ml in 100mL culture solution, shaking table culture 12h (37 DEG C,
200r/min), fermentation liquid is obtained, controls the concentration of fermentation liquid 105CFU/ml or so；
S3. carboxymethyl cellulose, propylene glycol alginate, pectin are added in the solution of step S2 after fermentation；
S4. solution dilution encapsulation step S3 obtained, then saves under the conditions of 0 DEG C.
Comparative example 6 has lacked tripterygium wilfordii powder in raw material compared with Example 1.Illustrate corn stigma, mulberries, Guava Leaf, depth
Extra large spirulina, tripterygium wilfordii, ambrette synergistic effect effect.
Comparative example 7
A kind of auxiliary hyperglycemic type sour milk beverage, according to parts by weight, including following component: it is 65 parts of skimmed milk power, beautiful
Rice must be 27 parts, and 23 parts of mulberries, 12 parts of Guava Leaf, 9 parts of deep-sea spirulina, 0.2 part of lactic acid bacteria, 4 parts of stabilizer, antierythrite 7
Part, 1 part of tripterygium wilfordii powder.
Stabilizer is carboxymethyl cellulose, propylene glycol alginate, pectin, and three kinds of compositions are followed successively by 1: 3: 5 in mass ratio.
The preparation method of above-mentioned auxiliary hyperglycemic type sour milk beverage, comprising the following steps:
S1. by skimmed milk power, corn stigma, mulberries, Guava Leaf, deep-sea spirulina, antierythrite, tripterygium wilfordii powder, ambrette
Seed meal is mixed to get substrate, is 1: 100 by material liquid volume ratio, and addition pure water, which stirs evenly, is prepared into culture medium, more than control
PH value of solution is 5, and culture medium is used the steam sterilizing that temperature is 0.045MPa for 131 DEG C, pressure；
S2. the lactic acid bacteria after the obtained solution inoculum activation of step S1, wherein it is activated using conventional method,
Bacteria suspension concentration is adjusted after activation 105CFU/ml or so is inoculated with 1ml in 100mL culture solution, shaking table culture 12h (37 DEG C,
200r/min), fermentation liquid is obtained, controls the concentration of fermentation liquid 105CFU/ml or so；
S3. carboxymethyl cellulose, propylene glycol alginate, pectin are added in the solution of step S2 after fermentation；
S4. solution dilution encapsulation step S3 obtained, then saves under the conditions of 0 DEG C.
Comparative example 7 has lacked ambrette seed meal in raw material compared with Example 1.Illustrate corn stigma, mulberries, Guava Leaf,
Deep-sea spirulina, tripterygium wilfordii, ambrette synergistic effect effect.
Comparative example 8
Remaining preparation method and raw material proportioning with embodiment 1, the difference is that: use single Lactobacillus rhamnosus
It ferments.
Application experiment example 1
The piglet for choosing 5 week old of healthy growth is 30 young, is divided into three groups, and first group is added in feed by the system of embodiment 1
Standby obtained product, second group is added the product being prepared according to comparative example 1 in feed, and third group is added in feed and pressed
The product being prepared according to comparative example 8.According to normal feeding amount and time, feeding 2 weeks.The life of porkling is recorded within 2 weeks
Situation, whether there is or not vomiting situations.The cardiac function of porkling is detected after 2 weeks.Specific experiment the results are shown in Table 1.
1 zymotechnique of table influences product toxicity
| Group | Vomit situation | Heart condition |
| First group | Without vomiting situation | Cardiac function is good |
| Second group | Situation is vomitted in 8 appearance | Two groups all there is the phenomenon that heart murmur |
| Third group | Without vomiting situation | Cardiac function is good |
Application experiment example 2
Hyperglycemic rat model is made using injection streptozotocin and the method for feeding high heat food.Production 220
The uniform hyperglycemic rat of weight is randomly divided into 11 groups, every group 20.Every group of rat is fed, is added in feed respectively
Add product obtained by embodiment 1 to embodiment 3 and comparative example 2 to comparative example 8；(feeding is normal as control for blank group simultaneously
Feed is advised without any addition product).Test first day test each group fasting plasma glucose concentration and postprandial 1h and 2h-plasma glucose.Feeding
Stop adding product, re-test each group fasting plasma glucose concentration and postprandial 1h and 2h-plasma glucose, concrete outcome to each group after 30 days
It is shown in Table 2.
The monitoring of 2 rat blood sugar situation of table
It can be seen after feeding in 30 days from table 2, the production obtained using embodiment 1, embodiment 2 and embodiment 3
Blood glucose has apparent reduction after product addition feeding, and blood glucose restores substantially after postprandial 2h.And comparative example 2 is to comparative example 8,30 days
Blood glucose reduces degree not as good as embodiment 1 to embodiment 3 afterwards, and blood sugar recovery level is also not so good as embodiment 1 to embodiment 3 after 2h
Effect.Wherein comparative example 8 is fermented using single Lactobacillus rhamnosus, and effect is still not so good as compound lactic acid of the invention
Bacterium.
From result above it can be concluded that the present invention uses zymotechnique, using corn stigma, mulberries, Guava Leaf, deep-sea spiral shell
Algae, tripterygium wilfordii, ambrette are revolved, is acted synergistically with compound lactobacillus, the toxicity of tripterygium wilfordii is not only eliminated after fermentation, but also use
After blood glucose can be effectively reduced, body may further be improved to the regulative mechanism of blood glucose.
Claims (10)
1. a kind of auxiliary hyperglycemic type lactic bacteria composition, which is characterized in that according to parts by weight, including following component: degreasing
60~70 parts of milk powder, 20~30 parts of corn stigma, 20~25 parts of mulberries, 10~15 parts of Guava Leaf, 8~10 parts of deep-sea spirulina,
0.1~0.3 part of lactic acid bacteria, 6~8 parts of antierythrite, 1~2 part of tripterygium wilfordii powder, 2~3 parts of ambrette seed meal.
2. auxiliary hyperglycemic type lactic bacteria composition according to claim 1, which is characterized in that according to parts by weight, including
Following components: 65~68 parts of skimmed milk power, 22~28 parts of corn stigma, 21~24 parts of mulberries, 11~14 parts of Guava Leaf, deep-sea spiral shell
8~9 parts of algae of rotation, 0.1~0.2 part of lactic acid bacteria, 7~8 parts of antierythrite, 1~1.5 part of tripterygium wilfordii powder, ambrette seed meal 2.5~3
Part.
3. auxiliary hyperglycemic type lactic bacteria composition according to claim 1 or claim 2, which is characterized in that the auxiliary hyperglycemic
Type lactic bacteria composition further includes 3~5 parts of stabilizer.
4. auxiliary hyperglycemic type lactic bacteria composition according to any one of the claim 1 to 3, which is characterized in that the lactic acid
Bacterium is two or more in lactobacillus acidophilus, Lactobacillus casei, galactococcus, bifidobacterium lactis or Lactobacillus rhamnosus.
5. auxiliary hyperglycemic type lactic bacteria composition according to claim 4, which is characterized in that the lactic acid bacteria is acidophilus cream
Bacillus, Lactobacillus casei, galactococcus, bifidobacterium lactis and Lactobacillus rhamnosus, are followed successively by 0.5~1: 1.7~2.2 in mass ratio
: 1.5~2: 0.5~0.8: 2.2~2.5.
6. auxiliary hyperglycemic type lactic bacteria composition according to claim 3, which is characterized in that the stabilizer is with the following group
Part: carboxymethyl cellulose, propylene glycol alginate, pectin are counted in mass ratio, are followed successively by 1~2: 2.5~3: 5~7.
7. a kind of method that auxiliary hyperglycemic type lactic bacteria composition prepares sour milk beverage described in claim 3, feature exist
In, comprising the following steps:
S1. by skimmed milk power, corn stigma, mulberries, Guava Leaf, deep-sea spirulina, antierythrite, tripterygium wilfordii powder, ambrette seed
Powder mixing is 1: 100~150 by material liquid volume ratio, adds water and stirs and be prepared into culture solution, control the pH of culture solution 5~6, go out
Bacterium；
S2. by the lactic acid bacteria after culture solution inoculation activation in step S1, bacteria suspension is obtained after activation, then proceedes to cultivate, obtain
Fermentation liquid, the concentration of fermentation liquid are 1 × 105~9 × 105CFU/ml；
S3. in the fermentation liquid of step S2, stabilizer is added；
S4. solution dilution encapsulation step S3 obtained, then saves under the conditions of 0~5 DEG C, obtains the sour milk beverage.
8. the preparation method of sour milk beverage according to claim 7, which is characterized in that in step S1, it is described sterilizing for
The steam that temperature is 127~131 DEG C, pressure is 0.045~0.048MPa sterilizes.
9. the preparation method of sour milk beverage according to claim 7, which is characterized in that in step S2, using conventional method
It is activated, bacteria suspension concentration is adjusted after activation 1 × 105~9 × 105CFU/ml。
10. the preparation method of sour milk beverage according to claim 9, which is characterized in that be added according to every 1mL bacteria suspension
It is cultivated in 100mL culture solution, the condition of culture are as follows: 37 DEG C of temperature, culture 12~for 24 hours.
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