CN110558463A - 一种预防和控制糖尿病的益生菌发酵饮料及其制备方法 - Google Patents
一种预防和控制糖尿病的益生菌发酵饮料及其制备方法 Download PDFInfo
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Abstract
一种预防和控制糖尿病的益生菌发酵饮料及其制备方法,属于发酵饮料制备技术领域。为了解决目前保健型益生菌发酵饮料发酵工艺复杂,难以实现个性化食用的问题,本发明利用优选的适宜果蔬发酵的乳酸菌菌种及具有降血糖功能性菌种,再辅以发酵促进剂制成的乳酸菌发酵菌剂,在家庭环境下,通过自制鲜酿酵饮标准操作规范,在35‑38℃恒定发酵温度下,经过60~96小时厌氧发酵制成的含碳水化合物低、酸甜怡口、风味独特的益生菌鲜酿酵饮,活性乳酸菌含量高达2.9×1010CFU/100mL。本发明的产品安全性好、无毒副作用,具有很好的应用价值和市场前景。
Description
技术领域
本发明属于发酵饮料制备技术领域,具体涉及一种预防和控制糖尿病的益生菌发酵饮料及其制备方法。
背景技术
中国专利CN106819732“一种防治糖尿病的发酵饮料及其制备方法”采用工业化生产的工艺开发的益生菌发酵固体饮料,生产工艺复杂、配方固定,难以针对不同人群开发不同的组方,做到个性化调理;专利107156587“活性益生菌固体饮料及其在治疗2型糖尿病中应用”将具有降血糖功能的益生菌与益生元混合制成固体饮料,并未进行益生菌发酵,工艺比较简单;中国专利CN108719969“一种糖尿病人服用的酵素及其二次发酵制备工艺”所采用发酵菌种不明确,且发酵的时间比较长。
发明内容
为了解决目前保健型益生菌发酵饮料发酵工艺复杂,难以实现个性化食用的问题,本发明提供了一种预防和控制糖尿病的益生菌发酵饮料及其制备方法,技术方案如下:
一种预防和控制糖尿病的益生菌发酵饮料,所述益生菌发酵饮料由以下重量份的原料制备而成:植物原料350~500份、发酵剂2~10份、发酵促进剂5~10份和水1000~1500份;所述植物原料为苦瓜、苹果、梨、火龙果、人参、灵芝、香菇、猴头菇、鸡腿菇、百合、昆布、生地、蓝莓、玉竹、山楂、桑葚、枸杞、山药、茯苓、山萸肉、葛根、麦冬、甘草、党参和黄芪中一种或多种的混合物;所述发酵剂由发酵用的乳酸菌和降血糖用的乳酸菌组成,其中发酵用的乳酸菌为植物乳杆菌、嗜酸乳杆菌、保加利亚乳杆菌、嗜热链球菌、长双歧杆菌中的一种或多种的混合物;降血糖用的乳酸菌为罗伊氏乳杆菌、动物双岐乳杆菌、干酪乳杆菌、两歧双歧杆菌和鼠李糖乳杆菌中的一种或多种的混合物;所述发酵促进剂由植物肽、葡萄糖、乳糖、柠檬酸钠和磷酸二氢钠组成。
进一步地限定,所述发酵促进剂由如下重量份的原料组成:植物肽2~10份、葡萄糖10~50份、乳糖10~50份、柠檬酸钠0.1~5份和磷酸二氢钠0.1~5份。
进一步地限定,所述的植物原料为下述组方中的一种:
组方1:桑葚170份、枸杞15份、山药100份和苹果100份;
组方2:桑葚150份、枸杞15份、山药100份、茯苓10份和山萸肉10份;
组方3:梨320份、枸杞60份和玉竹20份;
组方4:火龙果150份、梨200份、葛根10份、麦冬10份和甘草5份;
组方5:火龙果150份、梨100份、党参10份、黄芪10份、山药100份、麦冬10份和枸杞50份;
组方6:火龙果200份、苹果150份、葛根10份、生地15份、麦冬6份和甘草2份;
组方7:火龙果150份、苹果100份、党参9份、黄芪6份、山药100份、麦冬6份和枸杞50份;
组方8:火龙果200份、蓝莓80份、枸杞20份和梨100份;
组方9:火龙果200份、蓝莓150份和枸杞40份;
组方10:火龙果200份、蓝莓80份、枸杞20份、梨90份和玉竹10份。
进一步地限定,所述发酵用的乳酸菌由以下重量份中的一种或多种菌种组成:植物乳杆菌5~35份、嗜酸乳杆菌5~15份、保加利亚乳杆菌5~10份、嗜热链球菌2.5~10份和长双歧杆菌5~15份;降血糖用的乳酸菌由以下重量份中的一种或多种菌种组成:罗伊氏乳杆菌5~15份、动物双岐乳杆菌10~20份、干酪乳杆菌5~10份、两歧双歧杆菌5~15份和鼠李糖乳杆菌5~25份。
进一步地限定,所述益生菌发酵饮料中活性乳酸菌含量为1×108-2.9×1010CFU/100mL。
上述益生菌饮料的制备方法,包括步骤如下:
1)清洗与消毒:将植物原料清洗后灭菌,所用器皿消毒;
2)原料切制:原料去除不可食用部分,切制成薄片;
3)激活菌粉:取发酵剂和发酵促进剂混合,按照1g:(8:15)mL的料液比与水混合,获得益生菌菌液;
4)食材入罐:将切制后的植物原料按重量份称量后与步骤3)激活后的益生菌菌液混合,置于发酵罐中;
5)定容:按重量份配比加水定容;
6)密封发酵:密闭条件下,35-38℃发酵60~96小时;
7)过滤:发酵结束后,过滤滤掉果渣,获得发酵饮料。
进一步地限定,步骤1)所述杀菌是将植物原料经开水烫5~10s或紫外杀菌5~20min;所述消毒是指经臭氧或紫外消毒10min。
进一步地限定,步骤2)所述薄片为厚度0.3~0.8cm。
进一步地限定,步骤3)所述发酵剂和发酵促进剂混合后,按照1g:13mL的料液比与水混合。
进一步地限定,步骤6)所述发酵为37℃发酵72小时。
有益效果
本发明采用具有辅助降血糖功能的果蔬、既食又药中药材、新食品原料等,利用优选的适宜果蔬发酵的乳酸菌菌种及具有降血糖功能性菌种,再辅以发酵促进剂制成的乳酸菌发酵菌剂,在家庭环境下,通过自制鲜酿酵饮标准操作规范,在37℃恒定发酵温度下,经过72小时厌氧发酵制成的含碳水化合物低、酸甜怡口、风味独特的益生菌鲜酿酵饮,活性乳酸菌含量高达2.9×1010CFU/100mL,充分将果蔬等原料中的糖转化成乙酸等营养成分,能够改变糖尿病患者的肠内菌群、增强免疫力,并且糖尿病患者服用后,短期指标空腹血糖和餐后2小时血糖及长期指标糖化血红蛋白都有明显的降低效果。本发明的产品安全性好、无毒副作用,让不能吃水果的糖尿病人爱上吃水果,具有很好的应用价值和市场前景。
本发明制成的益生菌鲜酿酵饮,含有大量对降糖有益的乳酸菌,高达1×108CFU/mL,并且经过微生物的发酵作用,使具有降血糖效果的食材及中药材等活性成分更好的释放出来,并且使其中的游离糖成分充分转化成有益成分,糖转化率高达95~99%,对于糖尿病患者来说是非常好的饮品。
具体实施方式
本发明所用的植物原料以及菌种和菌种促进剂菌均可通过商业化途径购买获得。
实施例1.益生菌发酵饮料的制备。
第一步:清洗与消毒:
准备器皿及原料:发酵器(37℃智能恒温)、工具(发酵专用工具)、水果、开水(水果、工具消毒)或消毒柜、纯净水(发酵用)、过滤器、分装瓶。
本实施例使用的原料为梨、枸杞和玉竹,将果蔬仔细清洗;发酵罐、刀具、砧板、搅拌勺、量杯等消毒柜消毒30分钟或开水烫洗,消毒柜是臭氧消毒方式或紫外消毒方式,可用于水果消毒,高温消毒柜不适合水果消毒,可开水烫洗。果蔬清洗干净后,可把果蔬放入漏勺中,用开水冲烫,时间不宜过长,否则容易破坏果皮,冲烫5秒左右最佳。
第二步:原料切制:去除原料中不可食用部分,净重为400克食材,其中梨320g、枸杞60g和玉竹20g,切制成大约0.5cm厚的切片,备用。
第三步:激活菌粉:取发酵用菌粉3g以及发酵促进剂7g,倒入量杯中,加入适量的纯净水(约150ml),用搅拌勺将其溶解激活,获得益生菌菌液,其中发酵用菌粉中含有植物乳杆菌0.5g、嗜酸乳杆菌0.2g、保加利亚乳杆菌0.3g、嗜热链球菌0.1g、长双歧杆菌0.2g、罗伊氏乳杆菌0.2g、两歧双歧杆菌0.5g和鼠李糖乳杆菌1g;发酵促进剂中含有植物肽0.5g、葡萄糖3g、乳糖2.5g、柠檬酸钠0.5g、磷酸二氢钠0.5g。
第四步:食材入罐:将切制称量后的水果放入发酵罐中,加入第三步中激活后的益生菌溶液。
第五步:定容,根据果蔬的不同将纯净水加入发酵罐中至罐口1cm-2cm处,本实施例中加水1000mL。
第六步:密封发酵:盖紧发酵罐罐盖,放入发酵器中,37℃发酵72小时。
第七步:过滤:过滤器、分装瓶参照第一步的方法进行消毒,然后将第六获得的发酵液用过滤器滤掉果渣,获得益生菌饮料,依据《GB 4789.35-2016食品安全国家标准食品微生物检验乳酸菌检验》标准检测本实施例制备的饮料中活性乳酸菌含量为2.8×1010CFU/100mL,对降糖有益的乳酸菌,高达0.97×108CFU/mL。
可根据个人口味,加入适量的益生元代糖包(低GI功能型糖,如低聚木糖、低聚果糖、结晶果糖、木糖醇等)等搅拌均匀,进行调制,调制好的发酵溶液分装到分装瓶中至于冰箱2℃—6℃冷藏。每天350ml,饭中或饭后饮用,7天内饮用最佳,可保持乳酸菌活性最佳。
实施例2.益生菌发酵饮料的制备。
第一步:清洗与消毒:
准备器皿及原料:发酵器(37℃智能恒温)、工具(发酵专用工具)、水果、开水(水果、工具消毒)或消毒柜、纯净水(发酵用)、过滤器、分装瓶。
本实施例使用的原料为火龙果、苹果、葛根、生地、麦冬和甘草,将果蔬仔细清洗;发酵罐、刀具、砧板、搅拌勺、量杯等消毒柜消毒30分钟或开水烫洗,消毒柜是臭氧消毒方式或紫外消毒方式,可用于水果消毒,高温消毒柜不适合水果消毒,可开水烫洗。果蔬清洗干净后,可把果蔬放入漏勺中,用开水冲烫,时间不宜过长,否则容易破坏果皮,冲烫5秒左右最佳。
第二步:原料切制:去除原料中不可食用部分,净重383克食材,其中火龙果200g、苹果150g、葛根10g、生地15g、麦冬6g和甘草2g,切制成大约0.5cm厚的切片,备用。
第三步:激活菌粉:取发酵用菌粉3g以及发酵促进剂7g,倒入量杯中,加入适量的纯净水(约130ml),用搅拌勺将其溶解激活,获得益生菌菌液,其中发酵用菌粉中含有植物乳杆菌0.7g、嗜酸乳杆菌0.1g、保加利亚乳杆菌0.2g、嗜热链球菌0.2g、长双歧杆菌0.3g、罗伊氏乳杆菌0.5g和鼠李糖乳杆菌1g;发酵促进剂中含有植物肽0.5g、葡萄糖2g、乳糖3.5g、柠檬酸钠0.5g、磷酸二氢钠0.5g。
第四步:食材入罐:将切制称量后的水果放入发酵罐中,加入第三步中激活后的益生菌溶液。
第五步:定容,根据果蔬的不同将纯净水加入发酵罐中至罐口1cm-2cm处,本实施例中加水1000mL。
第六步:密封发酵:盖紧发酵罐罐盖,放入发酵器中,37℃发酵72小时。
第七步:过滤:过滤器、分装瓶参照第一步的方法进行消毒,然后将第六获得的发酵液用过滤器滤掉果渣,获得益生菌饮料,依据《GB 4789.35-2016食品安全国家标准食品微生物检验乳酸菌检验》标准检测本实施例制备的饮料中活性乳酸菌含量为2.9×1010CFU/100mL,对降糖有益的乳酸菌,高达1×108CFU/mL。
可根据个人口味,加入适量的益生元代糖包(低GI功能型糖)搅拌均匀,进行调制,调制好的发酵溶液分装到分装瓶中至于冰箱2℃—6℃冷藏。每天350ml,饭中或饭后饮用,7天内饮用最佳,可保持乳酸菌活性最佳。
以本实施例为例,将制备的益生菌鲜酿酵饮联合常规西医疗法治疗II型糖尿病患者,对治疗效果、糖脂代谢变化、胰岛素抵抗情况进行评价。
1临床资料
1.1一般资料
选取110例II型糖尿病患者,纳入研究的糖尿病患者随机分为两组:
对照组55例,男30例,女25例;年龄35~65岁,平均(53.21±3.45)岁;体重指数(BMI)平均(28.4±3.1);平均病程(5.5±1.4)年;合并高血脂34例,高血压29例,冠心病11例。
观察组55例,男26例,女34例,年龄32~69岁,平均(57.38±2.18)岁;体重指数(BMI)平均(31.5±2.6);平均病程(5.1±0.9)年;合并高血脂29例,高血压31例,冠心病15例。
益生菌鲜酿酵饮试饮试验对两组性别、年龄、BMI、病程、合并症情况进行比较研究。
1.2纳入标准
符合《中国II型糖尿病防治指南》的诊断标准,空腹血糖(FPG)≥7.0mmol/L,餐后2小时血糖(2h-PG)≥11.1mmol/L;且符合《中药新药临床研究指导原则》无神经系统、泌尿系统等严重并发症;近期未使用过糖皮质激素或利尿剂治疗。
1.3排除标准
患呼吸、消化、造血等系统疾病者;对所用药物过敏者;妊娠期或哺乳期患者。
2治疗方法
对照组给予常规治疗,包括少食高糖、高脂食物,适量户外运动;口服二甲双胍肠溶片,每次0.25g,每天3次。
观察组在对照组常规治疗基础上加益生菌鲜酿酵饮,每次350ml,每天1次,早饭后半小时饮用。2组均以两周为一个疗程,连续治疗4个疗程。
3观察指标
检测对照组和观察组糖尿病患者治疗前后的甘油三酯(TG)、总胆固醇(TC)、低密度脂蛋白胆固醇(LDL-C)、高密度脂蛋白胆固醇(HDL-C)、FPG、2h-PG、糖化血红蛋白(HbA1c)和空腹胰岛素(FIns),计算胰岛素抵抗指数(HOMA-IR)=FPG×FIns/22.5,统计总有效率。
4疗效标准与治疗结果
4.1疗效标准设定
FPG降低超过30%为显著有效;10%≤FPG降低≤29%为有效;FPG降低<10%或没有变化为无效。
4.2对照组和观察组临床疗效比较结果
经过4个疗程的治疗观察,观察组总有效率为94.55%,对照组总有效率为74.55%(x2=5.38,P<0.05),见表1。
表1对照组和观察组临床疗效比较
4.3对照组和观察组治疗前后脂代谢指标比较
表2对照组和观察组治疗前后脂质代谢指标比较mmol/L
如表2所示,治疗前,两组脂代谢指标比较,差异均无统计学意义(P>0.05)。治疗后,两组TG、TC、LDL-C水平都比治疗前有所下降,HDL-C水平都比治疗前有所提升,差异都有统计学意义(P<0.05)。观察组的TG、TC、LDL-C水平都低于对照组,HDL-C水平高于对照组,差异均有统计学意义(P<0.05)。
4.4对照组和观察组治疗前后糖代谢指标和HOMA-IR比较
表3对照组和观察组治疗前后糖代谢指标和HOMA-IR比较
如表3所示,治疗前,对照组和观察组糖代谢指标和HOMA-IR比较,差异均无统计学意义(P>0.05)。治疗后,FPG、2h-PG、HbA1c、FIns及HOMA-IR都比治疗前有所下降(P<0.05),观察组各指标值都低于对照组(P<0.05)。
益生菌大量在肠道定植后,会在肠道上皮细胞形成保护膜,阻止大量葡萄糖被肠道吸收,而是被益生菌菌群消耗利用,因此大大减少血液中的葡萄糖含量,血糖浓度就会降低。此外益生菌能降低LPS(细菌脂多糖)浓度,减少炎症反应,提高胰岛素敏感性,改善胰岛素抵抗血糖,进而达到防治糖尿病的目的。吲哚丙酸是肠道细菌产生的代谢产物,人体可以通过摄入高纤维食物增强吲哚丙酸的产生,从而促进胰岛β细胞分泌胰岛素。TG、TC、LDL-C、HDL-C为常用脂代谢检测指标。FPG水平可反映胰岛β细胞功能,HbA1c水平可反映体内血糖浓度,两者皆为糖代谢检测指标。本研究结果显示,观察组治疗总有效率高于对照组,TG、TC、LDL-C、FPG、2h-PG、FIns、HbA1c水平和HOMA-IR均低于对照组,HDL-C水平高于对照组,说明在常规治疗基础上饮用功能型益生菌鲜酿酵饮可调节糖代谢、脂代谢,改善胰岛素抵抗,提高了外周组织对胰岛素的敏感性。
Claims (10)
1.一种预防和控制糖尿病的益生菌发酵饮料,其特征在于,所述益生菌发酵饮料由以下重量份的原料制备而成:植物原料350~500份、发酵剂2~10份、发酵促进剂5~10份和水1000~1500份;所述植物原料为苦瓜、苹果、梨、火龙果、人参、灵芝、香菇、猴头菇、鸡腿菇、百合、昆布、生地、蓝莓、玉竹、山楂、桑葚、枸杞、山药、茯苓、山萸肉、葛根、麦冬、甘草、党参和黄芪中一种或多种的混合物;所述发酵剂由发酵用的乳酸菌和降血糖用的乳酸菌组成,其中发酵用的乳酸菌为植物乳杆菌、嗜酸乳杆菌、保加利亚乳杆菌、嗜热链球菌、长双歧杆菌中的一种或多种的混合物;降血糖用的乳酸菌为罗伊氏乳杆菌、动物双岐乳杆菌、干酪乳杆菌、两歧双歧杆菌和鼠李糖乳杆菌中的一种或多种的混合物;所述发酵促进剂由植物肽、葡萄糖、乳糖、柠檬酸钠和磷酸二氢钠组成。
2.根据权利要求1所述的益生菌发酵饮料,其特征在于,所述发酵促进剂由如下重量份的原料组成:植物肽2~10份、葡萄糖10~50份、乳糖10~50份、柠檬酸钠0.1~5份和磷酸二氢钠0.1~5份。
3.根据权利要求1所述的益生菌发酵饮料,其特征在于,所述的植物原料为下述组方中的一种:
组方1:桑葚170份、枸杞15份、山药100份和苹果100份;
组方2:桑葚150份、枸杞15份、山药100份、茯苓10份和山萸肉10份;
组方3:梨320份、枸杞60份和玉竹20份;
组方4:火龙果150份、梨200份、葛根10份、麦冬10份和甘草5份;
组方5:火龙果150份、梨100份、党参10份、黄芪10份、山药100份、麦冬10份和枸杞50份;
组方6:火龙果200份、苹果150份、葛根10份、生地15份、麦冬6份和甘草2份;
组方7:火龙果150份、苹果100份、党参9份、黄芪6份、山药100份、麦冬6份和枸杞50份;
组方8:火龙果200份、蓝莓80份、枸杞20份和梨100份;
组方9:火龙果200份、蓝莓150份和枸杞40份;
组方10:火龙果200份、蓝莓80份、枸杞20份、梨90份和玉竹10份。
4.根据权利要求1所述的益生菌发酵饮料,其特征在于,所述发酵用的乳酸菌由以下重量份中的一种或多种菌种组成:植物乳杆菌5~35份、嗜酸乳杆菌5~15份、保加利亚乳杆菌5~10份、嗜热链球菌2.5~10份和长双歧杆菌5~15份;降血糖用的乳酸菌由以下重量份中的一种或多种菌种组成:罗伊氏乳杆菌5~15份、动物双岐乳杆菌10~20份、干酪乳杆菌5~10份、两歧双歧杆菌5~15份和鼠李糖乳杆菌5~25份。
5.根据权利要求1所述的益生菌发酵饮料,其特征在于,所述益生菌发酵饮料中活性乳酸菌含量为1×108-2.9×1010CFU/100mL。
6.权利要求1-5任意一项所述的益生菌饮料的制备方法,其特征在于,包括步骤如下:
1)清洗与消毒:将植物原料清洗后灭菌,所用器皿消毒;
2)原料切制:原料去除不可食用部分,切制成薄片;
3)激活菌粉:取发酵剂和发酵促进剂混合,按照1g:(8-15)mL的料液比与水混合,获得益生菌菌液;
4)食材入罐:将切制后的植物原料按重量份称量后与步骤3)激活后的益生菌菌液混合,置于发酵罐中;
5)定容:按重量份配比加水定容;
6)密封发酵:密闭条件下,35-38℃发酵60~96小时;
7)过滤:发酵结束后,过滤滤掉果渣,获得发酵饮料。
7.根据权利要求6所述的方法,其特征在于,步骤1)所述杀菌是将植物原料经开水烫5~10s或紫外杀菌5~20min;所述消毒是指经臭氧或紫外消毒10min。
8.根据权利要求6所述的方法,其特征在于,步骤2)所述薄片为厚度0.3~0.8cm。
9.根据权利要求6所述的方法,其特征在于,步骤3)所述发酵剂和发酵促进剂混合后,按照1g:13mL的料液比与水混合。
10.根据权利要求6所述的方法,其特征在于,步骤6)所述发酵为37℃发酵72小时。
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