CN111066991A

CN111066991A - Preparation method of composite prebiotics solid beverage for improving gastrointestinal tract function

Info

Publication number: CN111066991A
Application number: CN201911423148.5A
Authority: CN
Inventors: 杭锋; 孔琪; 严利文; 陈卫; 张灏
Original assignee: Jiangnan University (yangzhou) Food Biotechnology Research Institute; Yangzhou Jiangdashishengsheng Food Co Ltd; Jiangnan University
Current assignee: Jiangnan University (yangzhou) Food Biotechnology Research Institute; Yangzhou Jiangdashishengsheng Food Co Ltd; Jiangnan University
Priority date: 2019-12-31
Filing date: 2019-12-31
Publication date: 2020-04-28

Abstract

The invention discloses a preparation method of a composite prebiotics solid beverage for improving gastrointestinal tract function, and belongs to the technical field of food processing. Finally determining malt extract, bovine bone collagen peptide, yeast powder, lactitol, xylitol, erythritol, inulin, xylo-oligosaccharide, fructo-oligosaccharide, galacto-oligosaccharide and rice protein peptide by adjusting the adding amount of each component in the composite solid beverage and the particle size of the composite solid beverage, wherein the mass ratio of the malt extract to the bovine bone collagen peptide to the yeast powder is 25: 15: 10: 7: 7: 7: 6: 6: 6: 6: 5, the mouthfeel is optimal; the particle size of 30-40 meshes is selected to avoid choking when eating, and reduce the peculiar smell in the oral cavity by chewing.

Description

Preparation method of composite prebiotics solid beverage for improving gastrointestinal tract function

Technical Field

The invention relates to a preparation method of a composite prebiotics solid beverage for improving gastrointestinal tract function, belonging to the technical field of food processing.

Technical Field

With the change of times development, social requirements and disease spectrum, the health concept of human beings is more comprehensive, the idea of health of people is changed from a single mode of completely depending on medicines after illness treatment to a full-range integrated mode of prevention, treatment and maintenance, and the serious threats of diet, medicines, living environment and the like to the health of human bodies are relieved. The probiotics is widely applied to the processes of disease prevention, treatment, disease repair and the like by virtue of the characteristics of safety, reliability, excellent performance and the like. While prebiotics are well known to the public, the concept and effect of prebiotics is not fully understood.

Prebiotics, as a food ingredient that is not readily digestible, while not being broken down by enzymes in the host, beneficially affect the host by selectively stimulating the growth and activity of the gut microbiota. As a "Food" for providing nutrition to probiotics, Prebiotics are able to promote the growth and reproduction of both endogenous and exogenous probiotics, achieve the effects of preventing diarrhea or constipation, regulating gut flora metabolism, promoting lipid metabolism, stimulating mineral adsorption and immunomodulatory properties (Michael de Vrese & J. schrezenmeir. probiotics, and probiotics [ J ]. Food Biotechnology,2008 (111): 1-66.). In addition, compared with exogenous probiotics, the prebiotics can better adapt to the ecological environment of the gastrointestinal tract and provide nutrition for intestinal probiotics of any type; and has rich source, low cost and low storage condition. However, in the market today, prebiotic products are few, single in ingredient, not obvious in effect and high in price. In addition, a plurality of prebiotics are limited, such as 3g of xylo-oligosaccharide for daily use, 15g of galacto-oligosaccharide for daily use, and 15g of inulin for daily use, and if the prebiotics are eaten in excess, adverse reactions such as diarrhea can be caused. Therefore, the development of a compound solid beverage containing abundant prebiotics is urgently needed.

Disclosure of Invention

In order to solve the problems, the invention provides a composite solid beverage, which comprises malt extract, bovine bone collagen peptide, rice protein peptide, yeast powder, lactitol, xylitol, erythritol, inulin, xylo-oligosaccharide, fructo-oligosaccharide and galacto-oligosaccharide, and has the function of improving the gastrointestinal tract function.

The first purpose of the invention is to provide a preparation method of a composite prebiotics solid beverage, which takes malt extract, protein peptide, sugar alcohol and prebiotics as raw materials, and the raw materials are mixed and granulated to obtain the composite solid beverage; the mass ratio of the malt extract to the protein peptide to the sugar alcohol to the prebiotics is 5: (3-5): (4-6): (4-6).

In one embodiment of the invention, the granulation temperature is 40-50 ℃.

In one embodiment of the present invention, the malt extract is a pure natural nutrient rich in maltose, fructose, amino acids, small molecule peptides, various vitamins, trace elements, and various growth promoting factors extracted from barley and malt by enzymatic hydrolysis. The malt extract is added in a certain amount, so that the product has certain malt fragrance.

In one embodiment of the present invention, the protein peptide is a mixture of bovine bone collagen peptide and rice protein peptide. The bovine bone collagen peptide (enzymolysis bone powder) is prepared by taking bones as raw materials through the procedures of cleaning, degreasing, enzymolysis, drying, superfine grinding and the like, and the collagen peptide which retains nutrient substances in the bones to a great extent can better promote the growth of bone cells and prevent osteoporosis of human bodies.

The rice protein peptide is an amino acid polymer taking rice protein as a raw material. The molecular weight of the substance is smaller than that of protein, the structure is simple, and the physiological activity is strong. It can be directly absorbed in the proximal small intestine without digestion, and does not consume energy. As an active protein, the rice protein peptide is easier to digest and absorb by human bodies, has the functions of reducing blood pressure, blood fat and cholesterol, resisting bacteria and resisting oxidation, is used as a functional protein additive, and is widely applied to the fields of health-care food, nutritional food and the like.

In one embodiment of the invention, the sugar alcohol is one or more of lactitol, xylitol, erythritol. The erythritol is a low-calorie sweetener, has cool mouthfeel, is instantly melted in the mouth, has good tolerance and anti-dental caries, has no toxic effect, and is widely used for producing various foods; does not participate in sugar metabolism and blood sugar change, and prevents hyperglycemia, so erythritol is a useful and safe food ingredient for diabetic patients; in addition, erythritol acts as an antioxidant, reducing hyperglycemia and reducing oxidative stress.

The xylitol does not need insulin to participate in the metabolism in vivo, does not increase the blood sugar value, can be used as a sweetener and a nutritional supplement for a diabetic, has low calorie, prevents decayed teeth, and is widely applied to the fields of foods such as desserts, milk and the like.

The lactitol has good thermal stability and acid-base stability, mild action and no side effect, and is an effective proliferation factor of probiotics.

In one embodiment of the invention, the sugar alcohol is one or more of inulin, fructo-oligosaccharide, xylo-oligosaccharide and galacto-oligosaccharide. The inulin is a naturally-occurring non-structural storage carbohydrate, has heat lower than that of a common carbohydrate, cannot be digested by digestive enzymes of a human body, can accelerate fat consumption and increase satiety, and can be fermented in the large intestine of the human body to generate beneficial bacteria to improve the gastrointestinal health.

The fructo-oligosaccharide is a water-soluble dietary fiber, can reduce serum cholesterol and improve lipid metabolism after long-term administration, and has obvious proliferation effect on beneficial bacteria in intestinal tract such as Bacillus bifidus.

The xylo-oligosaccharide is a food supplement with good stability, is one of varieties with the strongest functions of proliferating bifidobacteria in polymerized saccharides, and achieves the effect of improving the gastrointestinal health by reducing the pH of intestinal tracts, inhibiting the growth of harmful bacteria and promoting the proliferation of beneficial bacteria.

The galacto-oligosaccharide is a functional oligosaccharide which can proliferate bifidobacterium with high selectivity, improve protein absorption and relax bowel.

In one embodiment of the present invention, the raw material further comprises yeast powder, which is a natural flavor enhancer that provides organic nitrogen source and nutrients such as vitamins, growth factors, etc. to the microorganisms.

In one embodiment of the invention, the mass ratio of the malt extract, the bovine bone collagen peptide, the yeast powder, the lactitol, the xylitol, the erythritol, the inulin, the xylo-oligosaccharide, the fructo-oligosaccharide, the galacto-oligosaccharide and the rice protein peptide is (5-50): (5-30): (6-30): (4-7.5): (4-10): (5-10): (5-8): (5.5-7): (5-7.5): (5-7.5): (5-11).

In one embodiment of the present invention, the mass ratio of the malt extract, bovine bone collagen peptide, yeast powder, lactitol, xylitol, erythritol, inulin, xylooligosaccharide, fructooligosaccharide, galactooligosaccharide and rice protein peptide is 25: 15: 10: 7: 7: 7: 6: 6: 6: 6: 5.

in one embodiment of the invention, the granulation is performed at 50 ℃ so that the particle size of the composite solid beverage is 30-40 meshes.

The second purpose of the invention is to provide a composite prebiotic solid beverage prepared by the method.

The third purpose of the invention is to provide the application of the composite prebiotics solid beverage in improving the gastrointestinal tract function and preventing osteoporosis of human body.

The invention has the beneficial effects that:

1. the composite prebiotics solid beverage prepared by the method is rich in nutrition, effectively proliferates beneficial intestinal microorganisms and regulates the microbial ecological balance.

2. The invention adopts protein peptide, sugar alcohol and malt extract as a plurality of auxiliary materials to be compounded with prebiotics, so that the prebiotics solid beverage has a plurality of efficacies, can improve the positive effects and influences of the prebiotics on constipation improvement, gastrectasia and dyspepsia alleviation, and can effectively prevent adverse reactions such as diarrhea caused by excessive consumption.

3. The invention finally determines malt extract, bovine bone collagen protein peptide, yeast powder Angel YP101, lactitol, xylitol, erythritol, inulin, xylo-oligosaccharide, fructo-oligosaccharide, galacto-oligosaccharide and rice protein peptide, wherein the mass ratio is 25: 15: 10: 7: 7: 7: 6: 6: 6: 6: 5, the mouthfeel is optimal; when the oral liquid is taken, the particle size of 30-40 meshes is selected, so that choking and cough can be avoided when the oral liquid is taken, and peculiar smell in the oral cavity can be reduced through chewing.

Drawings

FIG. 1: and (3) granulating the mixture to obtain 20-30 meshes, 30-40 meshes and more than 40 meshes of composite solid beverage.

FIG. 2: and (4) evaluating the functions of the compound solid beverage.

Detailed Description

The yeast powder and yeast extract of various types related in the following examples are purchased from Angel Yeast GmbH; bovine bone collagen peptides referred to in the examples below were purchased from henan grazing biotechnology; the malt extracts referred to in the following examples were purchased from deodour biotechnology (shanghai) ltd; inulin, referred to in the following examples, was purchased from Shanghai Fuxin industries, Inc.; xylo-oligosaccharide and xylitol related in the following examples were purchased from Shandong Longli Biotech GmbH; erythritol and galacto-oligosaccharides referred to in the following examples were purchased from shin-chang bio-corporation; lactitol referred to in the following examples was purchased from Shandong Lvjian Biotechnology Ltd; the rice protein peptides referred to in the following examples were purchased from Wuxi Jinnong Biotech, Inc.; the components of the medium described in the following examples were all collected from the national pharmaceutical products chemical Co.

The detection methods referred to in the following examples are as follows:

1. sensory evaluation: taking a compound solid beverage sample, placing the compound solid beverage sample in a tasting cup, and carrying out the sampling in 100 people;

sensory evaluation criteria:

2. and (3) evaluating the solubility: the reconstituted sample was taken and placed in a taste cup and the sample solubility was observed.

Solubility scoring criteria: the solubility score is 1-5, 1: substantially insoluble, very insoluble in the presence of 2: partially dissolved, more insoluble material present, 3: the solvent is easy to dissolve, less insoluble substances exist, and the content is 4-5 min: is very soluble and almost has no insoluble matter.

3. Strain activation and counting:

because the bacterial strains for regulating the intestinal probiotic groups are mainly bifidobacterium and lactobacillus, a bifidobacterium and a lactobacillus are selected for in-vitro tests, and the bifidobacterium and the lactobacillus are bifidobacterium bifidum and lactobacillus casei; the preservation number of the bifidobacterium bifidum is CGMCC NO. 13632; the preservation number of the lactobacillus casei is CCTCC NO: m207107. The in vitro test comprises the steps of culturing bifidobacterium bifidum by using an MRS-mupirocin lithium salt improved culture medium, culturing lactobacillus casei by using the MRS culture medium, and counting.

The specific steps of strain activation are as follows: using a pipette gun to suck 30 mu L of bacteria-retaining tube bacterial liquid and injecting the liquid into a 1.5mL sterile centrifuge tube containing 0.7mL liquid culture medium (using MRS-mupirocin lithium salt modified liquid culture medium to culture bifidobacterium bifidum, using MRS culture medium to culture lactobacillus casei), and culturing for 24h, which is one generation activation; then, sucking 200 mu L of culture medium containing the first generation of activated strain, injecting the culture medium into 5mL of the same sterile standard culture medium, and culturing for 12h, wherein the second generation of activation is; the consumable materials used by the activated strain are as follows: 1.5mL centrifuge tube, sterile standard culture medium, 200 muL pipette and 200 muL pipette tip; the MRS culture medium has the following formula:

composition (I)	g/L
		Peptone (Soybean or fish meal)	10
Beef extract	10
		Glucose	20
Sodium acetate	5
		Yeast extract	5
Citric acid diamine	2
		K₂HPO₄	2
MgSO₄·7H₂O	0.1
		MnSO₄·H₂O	0.05
Tween 80	1mL

After weighing, adding pure water, and stirring on a magnetic stirrer. After stirring uniformly, 5mL of liquid culture medium of LMRS is subpackaged in each test tube by a 5mL pipette, a plug is plugged, the test tube is bound by kraft paper, and the test tube is marked and sterilized (121 ℃, 15 min).

The MRS-mupirocin lithium salt modified liquid culture medium is prepared by adding mupirocin lithium salt (5 mg/piece, each piece is added to 100ml of MRS culture medium) and pure water after the MRS culture medium is weighed, and stirring on a magnetic stirrer. After stirring evenly, 5mL of the improved liquid culture medium of 5mL of RS-mupirocin lithium salt is subpackaged in each test tube by a pipette gun, a plug is plugged, the test tube is bound by kraft paper, and the test tube is marked and sterilized (121 ℃, 15 min).

The MRS agar culture medium comprises: the same weighing method as the MRS liquid culture medium is adopted for operation, purified water is added after the weighing is finished, and the mixture is stirred on a magnetic stirrer. Adding agar into the flask in advance at a content of 1.5-1.8% according to the planned culture medium volume of each triangular flask, stirring culture medium uniformly, subpackaging according to the planned loading amount of each flask, covering with a stopper, wrapping with kraft paper, labeling, and sterilizing (121 deg.C, 15 min).

The MRS-mupirocin lithium salt modified agar culture medium comprises: the same weighing method as that of the MRS-mupirocin lithium salt modified liquid medium is adopted for operation, and purified water is added after the weighing is finished, and the mixture is stirred on a magnetic stirrer. Adding agar into the flask in advance at a content of 1.5-1.8% according to the planned culture medium volume of each triangular flask, stirring culture medium uniformly, subpackaging according to the planned loading amount of each flask, covering with a stopper, wrapping with kraft paper, labeling, and sterilizing (121 deg.C, 15 min).

The viable bacteria counting method comprises the following specific steps: 0.5mL of culture medium liquid is sucked by a 1mL sterile sucker or a micropipette, slowly injected into a sterile test tube containing 4.5mL of physiological saline along the tube wall, and uniformly mixed by a vortex mixer to prepare a 1:10 sample uniform liquid. According to the above operation proceduresRepeating the steps once to prepare 1:100 sample homogenizing liquid. And so on. Each incremental dilution was replaced with 1mL sterile pipette or tip. Selection 10^-6、10^-7、10^-8Three gradients. The highest gradient dilution of 1mL of sample was pipetted into a pre-numbered sterile plate, and 3 plates were made for each dilution. And (3) pouring 15-20 mL of plate counting agar culture medium (which can be placed in a thermostatic water bath box at 46 +/-1 ℃ for heat preservation and can be used for testing the temperature by hand back) cooled to 46 ℃ into the plate in time, and rotating the plate three times clockwise and three times anticlockwise to uniformly mix the plate. After the agar is solidified, the plate is turned over and cultured for 48 plus or minus 2h at 36 plus or minus 1 ℃ (bifidobacterium bifidum is cultured in an anaerobic way and lactobacillus is cultured in a normal condition). Colony counts are expressed in Colony Forming Units (CFU). And selecting a plate with the colony number of 30-300 CFU and no spread colony growth to count the total number of the colonies.

Example 1: preparation of composite solid beverage

The method comprises the following specific steps:

(1) weighing raw materials of the composite solid beverage according to the table 1, and fully mixing by using a mixer;

(2) and (3) granulation: the granulation temperature is 50 ℃, and a sample is obtained by sieving through a 40-mesh sieve; part of the obtained composite solid beverage samples were taken and subjected to sensory evaluation, and the evaluation results are shown in table 2.

TABLE 1 recipe (g/100g) of composite solid beverage for each group

TABLE 2 sensory evaluation of the composite solid beverages of each group

Group of	Scoring
		Group 1	27.8
Group 2	24
		Group 3	20.6
Group 4	20
		Group 5	21.6
Group 6	14
		Group 7	18
Group 8	19

Note: each sensory score in the table is an average of 100 human scores.

As can be seen from table 2, the composite solid beverage sample of group 1 was just melted in the mouth, had good flavor and mouthfeel, and had a sensory evaluation of 27.8 in 100 persons, which was at a level of liking close to being very liking; the composite solid beverage sample of group 2 dissolved immediately upon entry, was slightly bitter, and the sensory evaluation result of 100 persons was 24, which was at a favorable level; the compound solid beverage sample of group 3 dissolved immediately after being taken into the mouth, the bitterness was slightly heavy, and the sensory evaluation result of 100 persons was 20.6, which is at a level not particularly preferred; the compound solid beverage sample of group 4 had a light yeast powder taste with a slight umami taste, and the sensory evaluation result of 100 persons was 20, which was at a level not unpleasant nor preferred; the compound solid beverage sample of group 5, with bitter taste, had a sensory rating of 21.6 for 100 persons, at a dislike level; the composite solid beverage sample of group 6, which was the most bitter than the other samples, had a sensory rating of 14 in 100 persons, at an annoying level; in the compound solid beverage sample of the group 7, the yeast powder has heavier taste and more obvious delicate flavor, and 100 people have 18 scores in sensory evaluation and are at the most unfavorable level; the composite solid beverage of group 8 had a strong malt flavor, a remarkable sweet taste, and a tooth-sticking phenomenon, and 100 persons had an sensory evaluation result of 19 points, which was at the most unfavorable level.

Example 2: influence of yeast powder on composite solid beverage

The model numbers of the yeast powder related to the embodiment are YP106, YP101, YF100 and YF300, wherein the model numbers YP106 and YP101 are yeast powder and contain abundant polysaccharide, glucan and fiber; the YF100 and YF300 are yeast extracts, and the content of amino acids and peptides is high through operations such as enzymolysis and the like.

Weighing raw materials of the composite solid beverage according to the formula of group 1 in table 1, wherein YP106, YF100 and YF300 are respectively used for replacing yeast powder of YP101, fully and uniformly mixing to obtain a composite solid beverage sample, and carrying out sensory evaluation. The sensory evaluation results are shown in Table 3.

TABLE 3 influence of Yeast powder on composite solid beverage according to different preparation processes

Yeast powder type	Scoring
		YP106	27.5
YP101	27.5
		YF100	20
YF300	20

YP106 and YP101 have similar mouthfeel and taste, and are not different; YF100 and YF300 have fresh taste and heavy flavor.

Example 3: effect of polypeptide content on composite solid beverage

Weighing the composite solid beverage materials according to the table 4, fully and uniformly mixing, granulating to obtain a composite solid beverage sample, and carrying out sensory evaluation on the composite solid beverage sample, wherein the sensory evaluation result is shown in the table 5.

TABLE 4 recipe (g/100g) of composite solid beverage of each group

TABLE 5 Effect of polypeptide content on composite solid beverages

Group of	Scoring
		Group 1	27.8
Group 2	20
		Group 3	21.6
Group 4	14

The bovine bone collagen peptide and the rice protein peptide both belong to polypeptides, wherein the molecular weight of the bovine bone collagen peptide is 800-1200 daltons; the rice protein peptide has a molecular weight of less than 1000 daltons when the content of the rice protein peptide is higher than 60%, and the molecular weight of less than 2000 daltons when the content of the rice protein peptide is higher than 80%. Because the molecular weight of the polypeptide is generally small, the polypeptide has obvious bitter taste. Wherein the polypeptide contents of groups 1, 2, 3, and 4 were 20%, 22%, 28.5%, and 37%, respectively, as can be seen from the sensory evaluation in Table 7, the bitter taste could be adjusted by changing the contents of the malt extract and the sugar alcohol. Finally, the bitter taste can be covered to a large extent by adding 25% of malt extract.

Example 4: influence of particle size on composite solid beverage

Weighing the composite solid beverage material according to the formula of the group 1 in the table 1, fully and uniformly mixing, granulating at the granulation temperature of 50 ℃, and carrying out sensory solubility evaluation on the obtained composite solid beverage sample, wherein the solubility evaluation result is shown in the table 6.

TABLE 6 Effect of particle size on composite solid beverages

Number of meshes	Scoring
		20 to 30 mesh	2.1
30 to 40 mesh	3.7
		Over 40 mesh	4.8

Wherein, the oral liquid can be dissolved quickly in a mouth of 30-40 meshes, is not easy to generate flying powder and is not easy to choke, and can fully contact with the oral cavity by chewing, thereby reducing the peculiar smell of the oral cavity and ensuring the freshness of the oral cavity; the powder is thin and easy to choke when the powder is dissolved at the inlet of more than 40 meshes; the particles with the particle size of 20-30 meshes are thick, the dissolution is slow when the particles are brewed with water, and more precipitates exist; therefore, the composite solid beverage is selected to be 30-40 meshes.

Example 5: influence of malt extract on Water absorbability of composite solid beverage

Weighing the composite solid beverage material according to the formula of the group 1, the group 5 and the group 8, fully and uniformly mixing, granulating by 30-40 meshes to obtain a composite solid beverage sample, and placing the composite solid beverage sample in a stable environment at 25 ℃ for 48h for observation. Of these, groups 1 and 5 had very little powder caking, and group 8 was completely caking, and it can be concluded that malt extract had a large influence on the water absorption of the product.

Example 6: functional evaluation of composite solid beverage

The product was prepared according to group 1 formulation, commissioned by Yangzhou Huayu biology Co., Ltd and questionnaireed. The investigation report selected 100 volunteers to evaluate the improvement of the composite solid beverage. The 100 subjects had constipation symptoms of various degrees. As can be seen from figure 2, over 50% of volunteers have obvious improvement on constipation, gastrectasia and dyspepsia after taking the product for 1-2 weeks. Therefore, the composite prebiotics of the invention have positive effects and influences on the aspects of improving constipation, relieving gastrectasia and dyspepsia.

Comparative example 1:

the prebiotic solid beverage was prepared according to table 7 below, granulated by huayu biology ltd, mn, and subjected to questionnaire. The investigation report selected 100 volunteers to evaluate the improvement of the composite solid beverage. The 100 subjects had constipation symptoms of various degrees. The 100 subjects had constipation symptoms of various degrees. After the formula product is taken for about 1 week, 40% of volunteers have diarrhea phenomena of different degrees.

TABLE 7 solid beverage formulation

Raw materials	Content (g/5g)
		Inulin powder	5

Comparative example 2:

the product is prepared according to the following table 8, a culture medium is prepared, the bifidobacterium bifidum bacterial liquid of 2 generations of activation is absorbed and respectively inoculated into 50 mu L of each culture medium in the table 8, the culture is carried out at the temperature of 37 +/-1 ℃, counting is carried out after 24h of culture, and the counting result is shown in the table 9.

TABLE 8 control group Medium

TABLE 9 count results

Serial number	Plate 1	Plate 2	Plate 3	Average Total colony count (. times.10)⁸)
					Control group 1	8.5	7.8	8.1	8.13
Control group 2	10.1	10.5	9.7	10.1
					Control group 3	10.2	10.4	10	10.2
Control group 4	9.7	9.8	10.1	9.87
					Control group 5	10.3	9.6	10.1	10
Control group 6	11.3	12.0	12.1	11.8
					Control group 7	13.5	14.1	13.6	13.73

As can be seen from Table 9, the total number of colonies of Bifidobacterium bifidum cultured in MRS-mupirocin lithium salt-modified medium was 8.1X 10⁸(ii) a Using MRS-mupirocin lithium salt modified culture medium, respectively adding 6% fructo-oligosaccharide, 6% xylo-oligosaccharide, 6% galacto-oligosaccharide and 6% inulin, and respectively culturing Bifidobacterium bifidum with colony total number of 1.01 × 10⁹、1.02×10⁹、9.87×10⁸、1.0×10⁹Respectively improving the culture medium by 24.7%, 25.9%, 21.9% and 23.5%; MRS-mupirocin lithium salt modified medium was added to the formula of group 1 in Table 1 to culture Bifidobacterium bifidum with a total colony count of 1.37X 10⁹Respectively increased by 69.1 percent compared with the original culture medium; the total number of colonies of Bifidobacterium bifidum cultured by using MRS-mupirocin lithium salt modified medium and adding 6% of inulin, 6% of galacto-oligosaccharide, 6% of xylo-oligosaccharide and 6% of fructo-oligosaccharide is 1.18 multiplied by 10⁹Respectively improved by 45.6 percent compared with the original culture medium.

The product is prepared according to the following table 10, a culture medium is prepared, the bifidobacterium bifidum bacterial liquid activated for 2 generations is respectively absorbed and inoculated into 50 mu L of each culture medium in the table 10, the temperature is 37 +/-1 ℃, the counting is carried out after the culture is carried out for 24h, and the counting result is shown in the table 11.

TABLE 10 control group Medium

		Adding
			Control group 1	MRS	Without adding
Control group 2	MRS	6% fructo-oligosaccharide
			Control group 3	MRS	6% xylo-oligosaccharide
Control group 4	MRS	6% galacto-oligosaccharide
			Control group 5	MRS	6% of inulin
Control group 6	MRS	6% of inulin, 6% of galacto-oligosaccharide, 6% of xylo-oligosaccharide and 6% of fructo-oligosaccharide
			Control group 7	MRS	EXAMPLE 1 group 1

TABLE 11 results of counting

Serial number	Plate 1	Plate 2	Plate 3	Average Total colony count (. times.10)⁹)
					Control group 1	1.3	1.03	1.2	1.18
Control group 2	1.4	1.51	1.52	1.47
					Control group 3	1.43	1.51	1.5	1.48
Control group 4	1.49	1.48	1.5	1.49
					Control group 5	1.47	1.49	1.51	1.49
Control group 6	1.65	1.68	1.67	1.67
					Control group 7	1.80	1.81	1.80	1.80

As can be seen from Table 11, the total number of colonies of Lactobacillus casei cultured on MRS medium was 1.18X 10⁹(ii) a Using MRS culture medium to add 6% fructo-oligosaccharide, 6% xylo-oligosaccharide, 6% galacto-oligosaccharide and 6% inulin, respectively, the total number of cultured lactobacillus casei colonies is 1.47 × 10⁹、1.48×10⁹、1.49×10⁹、1.49×10⁹Respectively improving the culture medium by 24.6 percent, 25.4 percent, 26.3 percent and 26.3 percent compared with the original culture medium; the lactobacillus casei is cultured by adding 6 percent of inulin, 6 percent of galacto-oligosaccharide, 6 percent of xylo-oligosaccharide and 6 percent of fructo-oligosaccharide into MRS culture medium, and the total number of colonies is 1.67 multiplied by 10⁹Respectively increased by 41.5% compared with the original culture medium. MRS medium was used to add the formulation of group 1 of Table 1, and the total number of colonies of cultured Lactobacillus casei was 1.80X 10⁹Respectively improved by 53.4 percent compared with the original culture medium.

Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.

Claims

1. The preparation method of the composite prebiotics solid beverage is characterized in that malt extract, protein peptide, sugar alcohol and prebiotics are used as raw materials, and the raw materials are mixed and granulated to obtain the composite solid beverage; the mass ratio of the malt extract to the protein peptide to the sugar alcohol to the prebiotics is 5: (3-5): (4-6): (4-6).

2. The method according to claim 1, wherein the protein peptide is a mixture of bovine bone collagen peptide and rice protein peptide.

3. The method according to claim 1, wherein the granulation temperature is 40 to 50 ℃.

4. The preparation method according to claim 1, wherein the granules are sieved with a 30-40 mesh sieve after granulation.

5. The production method according to claim 1, wherein the sugar alcohol is inulin, fructo-oligosaccharide, xylo-oligosaccharide and galacto-oligosaccharide; alternatively, the sugar alcohol is lactitol, xylitol, and erythritol.

6. The method of claim 5, further comprising yeast powder, wherein the yeast powder is rich in polysaccharides, glucan, and fiber.

7. The preparation method according to claim 6, wherein the mass ratio of the malt extract, the bovine bone collagen protein peptide, the yeast powder, the lactitol, the xylitol, the erythritol, the inulin, the xylo-oligosaccharide, the fructo-oligosaccharide, the galacto-oligosaccharide and the rice protein peptide is (5-50): (5-30): (6-30): (4-7.5): (4-10): (5-10): (5-8): (5.5-7): (5-7.5): (5-7.5): (5-11).

8. The preparation method according to claim 7, wherein the mass ratio of the malt extract, the bovine bone collagen peptide, the yeast powder, the lactitol, the xylitol, the erythritol, the inulin, the xylo-oligosaccharide, the fructo-oligosaccharide, the galacto-oligosaccharide and the rice protein peptide is 25: 15: 10: 7: 7: 7: 6: : 6: 6: 6: 5.

9. the composite prebiotic solid beverage prepared by the preparation method of any one of claims 1 to 8.

10. The use of the composite prebiotic solid beverage of claim 9 in the preparation of products for improving gastrointestinal function and preventing osteoporosis in humans.