CN111149963A - Health-care krill oil lactobacillus beverage and preparation method thereof - Google Patents
Health-care krill oil lactobacillus beverage and preparation method thereof Download PDFInfo
- Publication number
- CN111149963A CN111149963A CN202010069816.5A CN202010069816A CN111149963A CN 111149963 A CN111149963 A CN 111149963A CN 202010069816 A CN202010069816 A CN 202010069816A CN 111149963 A CN111149963 A CN 111149963A
- Authority
- CN
- China
- Prior art keywords
- krill oil
- parts
- lactobacillus
- preparation
- health
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229940106134 krill oil Drugs 0.000 title claims abstract description 85
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 46
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000013361 beverage Nutrition 0.000 title claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 23
- 230000004151 fermentation Effects 0.000 claims abstract description 23
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical class CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 230000036541 health Effects 0.000 claims abstract description 6
- 239000004310 lactic acid Substances 0.000 claims abstract description 6
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 6
- 244000274050 Platycodon grandiflorum Species 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 235000006751 Platycodon Nutrition 0.000 claims description 24
- 229930189914 platycodon Natural products 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 17
- 238000001816 cooling Methods 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 13
- 239000003094 microcapsule Substances 0.000 claims description 12
- 241000628997 Flos Species 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 229940100445 wheat starch Drugs 0.000 claims description 10
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 claims description 9
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical class CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 9
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 9
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 9
- 229920002674 hyaluronan Polymers 0.000 claims description 9
- 229960003160 hyaluronic acid Drugs 0.000 claims description 9
- 229940083466 soybean lecithin Drugs 0.000 claims description 9
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 108010046377 Whey Proteins Proteins 0.000 claims description 6
- 102000007544 Whey Proteins Human genes 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 235000021119 whey protein Nutrition 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 229920000858 Cyclodextrin Polymers 0.000 claims description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- 239000001116 FEMA 4028 Substances 0.000 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 229930003427 Vitamin E Natural products 0.000 claims description 4
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 4
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 4
- 229960004853 betadex Drugs 0.000 claims description 4
- 238000009924 canning Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 229920001542 oligosaccharide Polymers 0.000 claims description 4
- 150000002482 oligosaccharides Chemical class 0.000 claims description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 4
- 235000013824 polyphenols Nutrition 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- 235000019165 vitamin E Nutrition 0.000 claims description 4
- 229940046009 vitamin E Drugs 0.000 claims description 4
- 239000011709 vitamin E Substances 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- 235000019482 Palm oil Nutrition 0.000 claims description 3
- 238000000944 Soxhlet extraction Methods 0.000 claims description 3
- 239000003240 coconut oil Substances 0.000 claims description 3
- 235000019864 coconut oil Nutrition 0.000 claims description 3
- GUJOJGAPFQRJSV-UHFFFAOYSA-N dialuminum;dioxosilane;oxygen(2-);hydrate Chemical compound O.[O-2].[O-2].[O-2].[Al+3].[Al+3].O=[Si]=O.O=[Si]=O.O=[Si]=O.O=[Si]=O GUJOJGAPFQRJSV-UHFFFAOYSA-N 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- 229910052901 montmorillonite Inorganic materials 0.000 claims description 3
- 238000000643 oven drying Methods 0.000 claims description 3
- 239000002540 palm oil Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000010992 reflux Methods 0.000 claims description 3
- 238000010008 shearing Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 235000015203 fruit juice Nutrition 0.000 claims description 2
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims 2
- 239000000706 filtrate Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000002195 synergetic effect Effects 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 23
- 239000000523 sample Substances 0.000 description 17
- 238000005406 washing Methods 0.000 description 10
- 235000006753 Platycodon grandiflorum Nutrition 0.000 description 9
- 239000000203 mixture Substances 0.000 description 8
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 7
- 241000699670 Mus sp. Species 0.000 description 6
- 239000003085 diluting agent Substances 0.000 description 6
- 210000000683 abdominal cavity Anatomy 0.000 description 5
- 238000007865 diluting Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 238000011161 development Methods 0.000 description 4
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 150000003904 phospholipids Chemical class 0.000 description 3
- 230000001235 sensitizing effect Effects 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000208671 Campanulaceae Species 0.000 description 2
- 108090000695 Cytokines Proteins 0.000 description 2
- 102000004127 Cytokines Human genes 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 208000006673 asthma Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- UREBDLICKHMUKA-CXSFZGCWSA-N dexamethasone Chemical compound C1CC2=CC(=O)C=C[C@]2(C)[C@]2(F)[C@@H]1[C@@H]1C[C@@H](C)[C@@](C(=O)CO)(O)[C@@]1(C)C[C@@H]2O UREBDLICKHMUKA-CXSFZGCWSA-N 0.000 description 2
- 229960003957 dexamethasone Drugs 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000005284 excitation Effects 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000002504 physiological saline solution Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- UAIUNKRWKOVEES-UHFFFAOYSA-N 3,3',5,5'-tetramethylbenzidine Chemical compound CC1=C(N)C(C)=CC(C=2C=C(C)C(N)=C(C)C=2)=C1 UAIUNKRWKOVEES-UHFFFAOYSA-N 0.000 description 1
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 1
- 238000011725 BALB/c mouse Methods 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 238000012286 ELISA Assay Methods 0.000 description 1
- 241000239366 Euphausiacea Species 0.000 description 1
- 241000511009 Eustoma exaltatum subsp. russellianum Species 0.000 description 1
- 101000609762 Gallus gallus Ovalbumin Proteins 0.000 description 1
- 102100028999 High mobility group protein HMGI-C Human genes 0.000 description 1
- 101000986379 Homo sapiens High mobility group protein HMGI-C Proteins 0.000 description 1
- 108010001336 Horseradish Peroxidase Proteins 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 108090000176 Interleukin-13 Proteins 0.000 description 1
- 108090000978 Interleukin-4 Proteins 0.000 description 1
- 108010002616 Interleukin-5 Proteins 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 108010058846 Ovalbumin Proteins 0.000 description 1
- 208000006735 Periostitis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000013793 astaxanthin Nutrition 0.000 description 1
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 1
- 229940022405 astaxanthin Drugs 0.000 description 1
- 239000001168 astaxanthin Substances 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- QTCANKDTWWSCMR-UHFFFAOYSA-N costic aldehyde Natural products C1CCC(=C)C2CC(C(=C)C=O)CCC21C QTCANKDTWWSCMR-UHFFFAOYSA-N 0.000 description 1
- 229940097957 dexamethasone 2 mg Drugs 0.000 description 1
- 239000012470 diluted sample Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000028993 immune response Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- ISTFUJWTQAMRGA-UHFFFAOYSA-N iso-beta-costal Natural products C1C(C(=C)C=O)CCC2(C)CCCC(C)=C21 ISTFUJWTQAMRGA-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000009871 nonspecific binding Effects 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229940068196 placebo Drugs 0.000 description 1
- 239000000902 placebo Substances 0.000 description 1
- 229930189407 platycodin Natural products 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000013641 positive control Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 230000036559 skin health Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000012089 stop solution Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
- B01J13/04—Making microcapsules or microballoons by physical processes, e.g. drying, spraying
- B01J13/043—Drying and spraying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a health-care krill oil lactobacillus beverage and a preparation method thereof. The beverage is prepared by fermenting krill oil with lactobacillus, and adding radix Platycodi flower extract into the fermentation liquid. Overcomes the defects of fishy smell, easy oxidation and difficult preservation of the krill oil, has synergistic effect on the health care effect of the krill oil, can be prepared into a series of lactic acid beverages, and is nutritional, delicious and convenient.
Description
The technical field is as follows:
the invention belongs to the technical field of food processing, and particularly relates to a health-care krill oil lactobacillus beverage and a preparation method thereof.
Background art:
the krill oil is extracted from wild krill in Antarctic sea area by a series of processes, contains abundant bioactive substances such as phospholipid, Omega-3 polyunsaturated fatty acid and antioxidant star astaxanthin, and has health promoting effects including cardiovascular, nervous, bone and joint, vision, skin health promotion, etc. However, krill oil has fishy smell, is easily oxidized and is not easy to preserve, so that the development and application of the krill oil as a health food are limited.
Platycodon grandiflorum of Campanulaceae and Campanulaceae is a perennial herb. The stem is 20-120 cm high, generally has no hair, is even dense and short, does not branch, and has few upper branches. Radix Platycodi root is used as medicine, contains platycodin, and has effects of relieving cough, eliminating phlegm, and relieving inflammation (treating costal periostitis). Eustoma russellianum is elegant in plant state and fresh and elegant in color tone. The potted plant is used for decorating living rooms, balconies or windowsills, and presents a fresh and elegant feeling. However, ornamental platycodon grandiflorum flowers are wasted after withering, and no report on development of medicinal or edible value of platycodon grandiflorum flowers is reported at present.
The invention content is as follows:
the invention aims to solve the technical problems that krill oil has fishy smell, is easy to oxidize and difficult to preserve, the development and application of the krill oil as health food are limited, and the medicinal or edible value of platycodon grandiflorum flowers is not developed yet.
In order to solve the problems, the invention provides the health-care krill oil lactobacillus beverage and the preparation method thereof.
In order to achieve the purpose, the health-care krill oil lactobacillus beverage is prepared by fermenting krill oil with lactobacillus, and a platycodon flower extract is added into fermentation liquid.
Further, the extraction method of the platycodon flower extract comprises the following steps: pulverizing dried flos Platycodi, adding 5-8 times of water at normal pressure, heating and reflux extracting for 3 times, filtering the extractive solution with gauze, and filtering to obtain filtrate2000-3000r.min-1Centrifuging for 10-15min, collecting supernatant, adding 3-10 wt% of nano montmorillonite, stirring, oven drying at low temperature, grinding, performing Soxhlet extraction with methanol, evaporating the extractive solution in water bath, and making into flos Platycodi extract. Please supplement the mechanism explanation of the platycodon grandiflorum flower for removing the fishy smell, and besides sensory evaluation, other data such as component analysis results prove that the platycodon grandiflorum flower can effectively remove the fishy smell.
Further, the preparation method of the health-care krill oil lactobacillus beverage comprises the following steps:
(1) weighing 2-6 parts of wheat starch and 1-3 parts of hyaluronic acid according to parts by weight, adding 150-250 parts of water, heating in a 100 ℃ water bath kettle for 15-25min to completely dissolve the wheat starch and the hyaluronic acid, cooling to below 60 ℃, adding 60-120 parts of milk powder, uniformly mixing, and cooling to 22-27 ℃; what are the effects of wheat starch, hyaluronic acid and milk powder? What is the meaning or effect of this step? The combination of the wheat starch, the hyaluronic acid and the milk powder provides protein, fat and polysaccharide nutrition, and simultaneously provides a carbon source, a nitrogen source and the like required by lactobacillus fermentation, and the heating has the function of pasting the wheat starch and uniformly distributing the wheat starch and the hyaluronic acid in a system; the aim of cooling to 60 ℃ is to ensure that the milk powder has better dissolving performance, is not agglomerated and is easy to disperse, and simultaneously, the heat-sensitive components in the milk powder are prevented from being damaged; further cooling to 22-27 ℃ is provided for subsequent addition of krill oil and fermentation.
(2) Adding 40-400 parts of krill oil microcapsule or krill oil system, homogenizing, inoculating lactobacillus, and fermenting for 10-16 hr; the lactobacillus fermentation can decompose milk protein in the milk powder into small molecular protein which is easier to absorb, and can generate favorable flavor through fermentation, so that the fishy smell of the krill oil can be reduced, the nutritional ingredients of the krill oil can be provided, and the flavor can be improved.
(3) Emulsifying, homogenizing, adding 5-10 parts of flos Platycodi extract, homogenizing for two times, sterilizing, and canning. The platycodon flower extract is added finally to prevent the influence of the previous addition on the fermentation of the lactic acid bacteria.
Further, the inoculation amount of lactobacillus in step (2) is 0.5-2% of lactobacillus preparation, and the content of lactobacillus in lactobacillus preparation is 1-3 × 108cfu/g. The addition ofThe quantity is limited on the one hand in view of the fact that the protein molecules are more easily absorbed after fermentation of the product, and on the other hand, evaluation and screening are carried out on flavor improvement, and the conditions are finally determined.
Further, the fermentation temperature in the step (2) is 42-45 ℃, acidity is measured in the process, when the acidity reaches 130 DEG T, the fermentation is finished, and the temperature is cooled to be below 30 ℃ for standby. The fermentation activity of the lactic acid bacteria in the temperature range is the most active, and can be obtained from the rate of acidity rise; while acidity control is determined by flavor screening.
Further, the homogenizing pressure in the step (2) and the step (3) is 18-20Mpa, and the temperature is 50-60 ℃.
The preparation method of the krill oil microcapsule in the step (2) comprises the following steps of taking 0.5 part of diacetyl tartaric acid monoglyceride and 20 parts of water according to parts by weight, heating the mixture in a water bath at 100 ℃ for 30min to completely dissolve the diacetyl tartaric acid monoglyceride and the water, taking 20 parts of concentrated whey protein, 20 parts of maltodextrin, 1 part of β -cyclodextrin to dissolve the whey protein, 0.05 part of vitamin C, 0.15 part of vitamin E, 0.05 part of tea polyphenol and 250 parts of water, heating the mixture in a water bath at 60 ℃ to completely dissolve the mixture, adding the dissolved diacetyl tartaric acid monoglyceride solution, cooling the mixture to 30 ℃ or below, adding 15 parts of krill oil, shearing the obtained solution at a high speed of 12000r/min by a high-speed dispersion machine for 10min, respectively using a gradient high-pressure homogenizer at 200bar and 400bar for 2 times, performing spray drying by a spray dryer to obtain dried powder, storing the powder in a refrigerator for later use, namely the krill oil microcapsule, wherein the diacetyl tartaric acid monoglyceride has the main function of the emulsification, the concentrated protein, β -cyclodextrin, and the vitamin C and the vitamin E as the raw materials for strengthening the nutrition of the tea polyphenol.
Further, the preparation method of the krill oil system in the step (2) comprises the following steps: according to the weight parts, 0.996 part of soybean lecithin, 3.56 parts of palm oil and 1.78 parts of coconut oil are taken and heated in a water bath kettle at 85 ℃ until the soybean lecithin is completely dissolved, and after the soybean lecithin is cooled to below 25 ℃, 1.78 parts of krill oil is added and stirred uniformly, so that a krill oil system is obtained. The whole is a compound grease system, a combined oil formula with high phospholipid content is provided, the solubility of phospholipid is increased by heating, so that various grease components are mixed more uniformly, and the temperature is reduced, and the Antarctic krill oil is added to ensure that thermosensitive components are not damaged.
Further, the sterilization temperature in the step (3) is 85 ℃, and the sterilization time is 20 min.
Further, after adding the platycodon flower extract in the step (3), adding guar gum oligosaccharide, concentrated fruit juice or matcha powder for seasoning, and then carrying out secondary homogenization.
The invention has the beneficial effects that:
(1) the invention discovers for the first time that the platycodon flower extract can remove the fishy smell in the krill oil, overcomes the defects that the krill oil has the fishy smell, is easy to oxidize and is not easy to store, and the platycodon flower extract can cover the fishy smell of the krill oil, has better antioxidant activity, can obviously delay the increase of the peroxide value and the acid value of the antarctic krill oil, and ensures that the product has better taste in shelf life. And the health care effect of the krill oil has a synergistic effect, and the krill oil can be prepared into a series of lactic acid beverages, and the product is nutritional, delicious and convenient.
(2) The health-care krill oil lactobacillus beverage prepared by the invention takes krill oil, lactobacillus and guar gum oligosaccharide as raw materials, the dispersibility and stability of the krill oil are improved by preparing the krill oil microcapsule or the phosphoric acid oil system, and the lactobacillus fermentation reduces the molecular weight of protein on one hand, is more beneficial to absorption and improves the flavor on the other hand.
The specific implementation mode is as follows:
in order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are a part of the embodiments of the present invention, but not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
a health krill oil lactobacillus beverage is prepared by fermenting krill oil with lactobacillus, and adding radix Platycodi flower extract into the fermentation liquid. The preparation method specifically comprises the following steps:
(1) preparing a platycodon flower extract: pulverizing dried flos Platycodi 2kg, adding 12kg water under normal pressure, heating and reflux extracting for 3 times, filtering the extractive solution with gauze at 2500r.min-1Centrifuging for 12min, collecting supernatant, adding 0.7kg of nano montmorillonite, stirring, oven drying at low temperature, grinding, performing Soxhlet extraction with methanol, evaporating the extractive solution in water bath, and making into flos Platycodi extract.
(2) Preparing krill oil microcapsules, namely taking 0.5g of diacetyl tartaric acid monoglyceride and 20g of water according to parts by weight, heating the mixture in a water bath at 100 ℃ for 30min to completely dissolve the diacetyl tartaric acid monoglyceride and the water, then taking 20g of concentrated whey protein, 20g of maltodextrin, 1g of β -cyclodextrin to dissolve the whey protein, 0.05g of vitamin C, 0.15g of vitamin E, 0.05g of tea polyphenol and 250g of water, heating the mixture in a water bath at 60 ℃ to completely dissolve the whey protein, adding the dissolved diacetyl tartaric acid monoglyceride solution, cooling the mixture to 30 ℃ or below, adding 15g of krill oil, shearing the obtained solution at a high speed for 10min at a rotating speed of 12000r/min by using a high-speed dispersion machine, respectively using a gradient high-pressure homogenizer for 2 times at 200bar and 400bar, and performing spray drying by using a spray dryer to obtain dried powder, and storing the powder in a refrigerator at-18 ℃ for later use.
(3) Weighing 4g of wheat starch and 1g of hyaluronic acid according to parts by weight, adding 200g of water, heating in a water bath kettle at 100 ℃ for 20min to completely dissolve the wheat starch and the hyaluronic acid, cooling to below 60 ℃, adding 100g of milk powder, uniformly mixing, and cooling to 25 ℃.
(4) Adding 300g krill oil microcapsule, homogenizing (pressure 18Mpa, temperature 55 deg.C), inoculating lactobacillus, fermenting at 43 deg.C, measuring acidity during fermentation for 12 hr until acidity reaches 130 ° T, ending fermentation, and cooling to below 30 deg.C; the inoculation amount of the lactobacillus is 1% of the lactobacillus preparation, and the content of the lactobacillus in the lactobacillus preparation is 2 × 108cfu/g。
(5) Demulsifying, stirring, adding flos Platycodi extract 8g, homogenizing at 18Mpa and 55 deg.C, sterilizing at 85 deg.C for 20min, and canning.
Example 2:
the preparation method of the krill oil system in the step (2) comprises the following steps: according to the weight parts, 0.996g of soybean lecithin, 3.56 g of palm oil and 1.78g of coconut oil are taken and heated in a water bath kettle at 85 ℃ until the soybean lecithin is completely dissolved, and after the soybean lecithin is cooled to below 25 ℃, 1.78g of krill oil is added and stirred uniformly, so that a krill oil system is obtained.
Adding 50g of krill oil system, homogenizing (pressure of 18Mpa and temperature of 55 ℃), inoculating lactobacillus, fermenting at 43 ℃, measuring acidity during fermentation for 12 hours until the acidity reaches 130 DEG T, and cooling to below 30 ℃ for later use after fermentation is finished; the inoculation amount of the lactobacillus is 1% of the lactobacillus preparation, and the content of the lactobacillus in the lactobacillus preparation is 2 × 108cfu/g。
The rest is the same as in example 1.
Example 3:
adding 300g of krill oil system, homogenizing (pressure of 18Mpa and temperature of 55 ℃), inoculating lactobacillus, fermenting at 43 ℃, measuring acidity during fermentation for 12 hours until the acidity reaches 130 DEG T, and cooling to below 30 ℃ for later use after fermentation is finished; the inoculation amount of the lactobacillus is 1% of the lactobacillus preparation, and the content of the lactobacillus in the lactobacillus preparation is 2 × 108cfu/g。
And (5) demulsifying and stirring, adding 8g of platycodon grandiflorum flower extract, 6g of guar gum oligosaccharide and 6g of matcha powder, homogenizing for the second time (the pressure is 18Mpa and the temperature is 55 ℃), sterilizing (the sterilization temperature is 85 ℃, the sterilization time is 20min), and canning to obtain the finished product.
The rest is the same as in example 2.
Comparative example 1: and (3) fishy smell removing effect comparison:
diluting krill oil by 5 times, 10 times, 15 times, 20 times, 25 times, 30 times, 35 times, 40 times, 45 times, and 50 times, respectively, and defining fishy smell values of krill oil to be 10, 9, 8, 7, 6, 5, 4, 3, 2, and 1, respectively. After the standard fishy smell value is made, 3mL of the liquid to be evaluated is put into a mouth and is spit out after being fully tasted. And then, repeatedly comparing the standard fishy smell value solution with the standard fishy smell value solution until the fishy smell value is determined, and determining the fishy smell value by taking the average value of more than five persons.
0.05g of the platycodon flower extract was added to 3mL of 5-fold, 10-fold, 15-fold, 20-fold, and 25-fold diluted krill oil, and the fishy smell was measured, as shown in table 1:
TABLE 1
As can be seen from table 1, the platycodon flower extract can reduce the fishy smell value at each dilution.
The krill oil microcapsule prepared in the step (2) in the example 1 is a sample of the experimental group 1, and 3mL of the sample is taken for determination; the krill oil system prepared in the step (2) in the example 2 is diluted by 5 times with water, 3mL of the sample is taken as the sample of the experimental group 2, and the sample is measured; adding 0.05g of the platycodon grandiflorum flower extract to the sample 1 to obtain a sample of the experimental group 3; adding 0.05g of the platycodon grandiflorum flower extract to the sample 2 to obtain a sample of the experimental group 4; each group was repeated 5 times to measure the fishy smell values of samples 1-4, respectively, as shown in table 2:
TABLE 2
Note: p <0.05 compared to sample 1 group.
As can be seen from table 2, when krill oil is prepared into krill oil microcapsules and krill oil systems, the fishy smell of krill oil is not reduced, and the addition of the platycodon flower extract can reduce the fishy smell of the krill oil microcapsules and krill oil systems.
The krill oil lactobacillus beverages prepared in examples 1 to 3 were used for measuring the fishy smell, and the preparation method of example 1 was followed to remove the procedure of adding the platycodon flower extract thereto and to measure the fishy smell as a control, and the test results are shown in table 3:
TABLE 3
Note: p <0.05 compared to control.
In the experiment of the control group, the theoretical value of the fishy smell value corresponding to the dilution multiple of the krill oil is less than 3, and the measured fishy smell value is 5.3, so that the fishy smell substances are increased in the fermentation process, and the fishy smell value of the health-care krill oil lactobacillus beverage can be obviously reduced by adding the platycodon flower extract.
Comparative example 2: and (4) comparing health care effects:
the experiment aims to study the effect of effective components in the health-care krill oil lactobacillus beverage on asthma and the synergistic effect of the platycodon extract and the krill oil in the beverage.
Experimental animals: female BALB/c mice, weighing around 20 g.
The egg albumin sensitizing solution comprises the following components: weighing 1.5mg OVA, adding 15m L liquid aluminum adjuvant, shaking thoroughly, and shaking for 40 min.
Chicken ovalbumin excitation liquid: 8mg of OVA was weighed out and added to 4m L physiological saline, and the mixture was used after being sufficiently dissolved.
Female BABL/c mice, about 20g, were randomly divided into 6 groups, namely a normal control group (normal saline), a model group (OVA), a platycodon extract group (OVA + platycodon extract 5mg/kg), a krill oil group (OVA + krill oil 5mg/kg), a platycodon extract and krill oil group (OVA + platycodon extract 2.5mg/kg + krill oil 2.5mg/kg), and a positive control group (OVA + dexamethasone 2 mg/kg). Normal saline, dexamethasone, platycodon root extract and krill oil are all injected into the abdominal cavity. The sensitizing solution OVA is injected into abdominal cavity, and the exciting solution OVA is dripped into nose.
After the mice are raised in a suitable environment for a period of time, an asthma model is established. On the 0 th day and the 14 th day, the model group, the platycodon extract treatment group, the krill oil treatment group, the platycodon extract and krill oil treatment group, the dexamethasone treatment group was injected with 0.2ml of sensitizing solution in the abdominal cavity, and the mice in the normal control group were injected with the same amount of physiological saline. On the 25 th, 26 th and 27 th days, the medicine group is injected into the abdominal cavity, the model group and the normal control group are injected into the abdominal cavity with the same amount of normal saline, after one hour of injection, the model group and the medicine group mice are narcotized by ether, then are dripped with 50 mu l of nasal excitation solution OVA, the normal control group mice are dripped with nasal normal saline, and after the last nasal dripping operation is finished for 24 hours, the materials are taken for subsequent experiments.
And after 24 hours of the last nasal drip operation, carrying out eyeball blood collection on the mice. After the blood is placed at room temperature for half an hour, centrifuging at 3000 r 10min, extracting the separated supernatant, namely the serum, and storing the supernatant at-80 ℃.
ELISA assay IL-4, IL-5, IL-13:
(1) diluting primary antibody with cytokine coating solution 200 times, adding 100 μ l per well, sealing, and incubating at 4 deg.C overnight or 37 deg.C in incubator for 2 hr;
(2) washing the plate with washing solution for 4 times, wherein each hole is 150 mu l;
(3) to reduce non-specific binding, 200. mu.l of sample diluent was added to each well, and the plate was sealed and shaken at room temperature for 1.5 h;
(4) washing the plate with washing solution for 4 times, wherein each hole is 150 mu l;
(5) diluting the standard substance by the sample diluent in a multiple ratio;
(6) adding a sample to be tested and standard substances with different dilution times, adding 100 mu l of the standard substances into each hole, and oscillating and incubating for 2 hours at room temperature;
(7) washing the plate with washing solution for 4 times, wherein each hole is 150 mu l;
(8) diluting the sample diluent by 200 times, adding 200 mu l of the sample diluent into each hole, and oscillating and incubating for 1h at room temperature;
(9) washing the plate with washing solution for 4 times, wherein each hole is 150 mu l;
(10) diluting the sample diluent by 1000 times with horseradish peroxidase, adding 100 μ l of the diluted sample diluent into each hole, and performing shake incubation at room temperature for 30 min;
(11) washing the plate with washing liquid for 5 times, wherein each hole is 150 mul, and soaking the holes for 30s-1min for the last time;
(12) adding 100 mul of TMB substrate color development solution into each hole, and incubating for 15min in a dark place;
(13) adding 100 mul of stop solution into each hole, shaking and uniformly mixing;
(14) measuring the OD (450nm) of each hole by using a microplate reader, and analyzing the result; and calculating the concentration of the cell factor of the sample to be detected according to a standard curve made by the standard product. The test results are shown in table 4:
TABLE 4
Note:##P<0.01, P compared to placebo<0.05，**P<0.01, and OVA groupAnd (4) comparing.
As shown in Table 4, the platycodon extract and the krill oil can reduce the content of Th2 cytokines and reduce immune response, and the combined use effect of the platycodon extract and the krill oil is better.
Claims (10)
1. A health-care krill oil lactobacillus beverage is characterized in that: is prepared by fermenting krill oil with lactobacillus, and adding flos Platycodi extract into the fermentation liquid.
2. The krill oil lactic acid bacteria health beverage according to claim 1, wherein: the extraction method of the platycodon flower extract comprises the following steps: pulverizing dried flos Platycodi, extracting with water under reflux under normal pressure, filtering the extractive solution, centrifuging the filtrate to obtain supernatant, adding nanometer montmorillonite, stirring, oven drying at low temperature, grinding, extracting with methanol by Soxhlet extraction, evaporating the extractive solution in water bath, and making into flos Platycodi extract.
3. The method for preparing a krill oil lactic acid bacteria beverage for health promotion as set forth in claim 1 or 2, characterized by comprising the steps of:
(1) weighing 2-6 parts of wheat starch and 1-3 parts of hyaluronic acid according to parts by weight, adding 150-250 parts of water, heating in a 100 ℃ water bath kettle for 15-25min to completely dissolve the wheat starch and the hyaluronic acid, cooling to below 60 ℃, adding 60-120 parts of milk powder, uniformly mixing, and cooling to 22-27 ℃;
(2) adding 40-400 parts of krill oil microcapsule or krill oil system, homogenizing, inoculating lactobacillus, and fermenting for 10-16 hr;
(3) emulsifying, homogenizing, adding 5-10 parts of flos Platycodi extract, homogenizing for two times, sterilizing, and canning.
4. The method of claim 3, wherein: the inoculation amount of the lactobacillus in the step (2) is 0.5-2% of the lactobacillus preparation, and the content of the lactobacillus in the lactobacillus preparation is 1-3 × 108cfu/g。
5. The method of claim 3, wherein: the fermentation temperature in the step (2) is 42-45 ℃, when the acidity reaches 130 DEG T, the fermentation is finished, and the temperature is cooled to be below 30 ℃ for standby.
6. The method of claim 3, wherein: in the step (2) and the step (3), the homogenizing pressure is 18-20Mpa, and the temperature is 50-60 ℃.
7. The preparation method according to claim 3, wherein the krill oil microcapsules in the step (2) are prepared by heating and completely dissolving 0.5 part of diacetyl tartaric acid esters of monoglycerides and 20 parts of water in 100 ℃ water bath for 30min, then heating and completely dissolving 20 parts of concentrated whey protein, 20 parts of maltodextrin, 1 part of β -cyclodextrin, 0.05 part of vitamin C, 0.15 part of vitamin E, 0.05 part of tea polyphenols and 250 parts of water in 60 ℃ water bath, adding the dissolved diacetyl tartaric acid esters of monoglycerides and diglycerides, cooling to 30 ℃ or below, adding 15 parts of krill oil, shearing the obtained solution at a high speed of 12000r/min for 10min, respectively using a gradient high-pressure homogenizer at 200bar and 400bar for 2 times, and spray-drying the obtained solution by a spray dryer to obtain dried powder, and storing the powder in a refrigerator at-18 ℃ to obtain the krill oil microcapsules.
8. The method of claim 3, wherein: the preparation method of the krill oil system in the step (2) comprises the following steps: according to the weight parts, 0.996 part of soybean lecithin, 3.56 parts of palm oil and 1.78 parts of coconut oil are taken and heated in a water bath kettle at 85 ℃ until the soybean lecithin is completely dissolved, and after the soybean lecithin is cooled to below 25 ℃, 1.78 parts of krill oil is added and stirred uniformly, so that a krill oil system is obtained.
9. The method of claim 3, wherein: the sterilization temperature in the step (3) is 85 ℃, and the sterilization time is 20 min.
10. The method of claim 3, wherein: and (3) adding the platycodon flower extract, adding guar gum oligosaccharide and concentrated fruit juice or matcha powder for seasoning, and then homogenizing for the second time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010069816.5A CN111149963A (en) | 2020-01-21 | 2020-01-21 | Health-care krill oil lactobacillus beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010069816.5A CN111149963A (en) | 2020-01-21 | 2020-01-21 | Health-care krill oil lactobacillus beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111149963A true CN111149963A (en) | 2020-05-15 |
Family
ID=70564895
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010069816.5A Pending CN111149963A (en) | 2020-01-21 | 2020-01-21 | Health-care krill oil lactobacillus beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111149963A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6342674A (en) * | 1986-08-08 | 1988-02-23 | B V C Enzaimu:Kk | Processing of krill |
| US20110020316A1 (en) * | 2009-07-23 | 2011-01-27 | U.S. Nutraceuticals, Llc D/B/A Valensa International | Composition and method to alleviate joint pain |
| CN104522798A (en) * | 2014-12-17 | 2015-04-22 | 中国海洋大学 | Fermented beverage with krill and preparation method of fermented beverage with krill |
| CN104799278A (en) * | 2015-03-31 | 2015-07-29 | 武汉天天好生物制品有限公司 | Euphausia superba oil microcapsule capable of enhancing blood lipid reducing effect and preparation method thereof |
| CN105381471A (en) * | 2015-12-01 | 2016-03-09 | 桂龙药业(安徽)有限公司 | Krill oil clathrate compound and preparation method and application thereof |
| CN108310156A (en) * | 2018-05-10 | 2018-07-24 | 刘杨 | A kind of Chinese medicine composition and preparation method thereof for treating paediatrics diarrhea |
| CN109198339A (en) * | 2018-10-22 | 2019-01-15 | 辽渔南极磷虾科技发展有限公司 | A kind of krill fat beverage |
| CN109463605A (en) * | 2018-10-31 | 2019-03-15 | 辽渔南极磷虾科技发展有限公司 | A kind of antarctic krill oil solid beverage and preparation method thereof |
| CN110574930A (en) * | 2019-08-02 | 2019-12-17 | 青岛浩大生物科技工程有限责任公司 | novel process for high-value utilization of euphausia superba |
-
2020
- 2020-01-21 CN CN202010069816.5A patent/CN111149963A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6342674A (en) * | 1986-08-08 | 1988-02-23 | B V C Enzaimu:Kk | Processing of krill |
| US20110020316A1 (en) * | 2009-07-23 | 2011-01-27 | U.S. Nutraceuticals, Llc D/B/A Valensa International | Composition and method to alleviate joint pain |
| CN104522798A (en) * | 2014-12-17 | 2015-04-22 | 中国海洋大学 | Fermented beverage with krill and preparation method of fermented beverage with krill |
| CN104799278A (en) * | 2015-03-31 | 2015-07-29 | 武汉天天好生物制品有限公司 | Euphausia superba oil microcapsule capable of enhancing blood lipid reducing effect and preparation method thereof |
| CN105381471A (en) * | 2015-12-01 | 2016-03-09 | 桂龙药业(安徽)有限公司 | Krill oil clathrate compound and preparation method and application thereof |
| CN108310156A (en) * | 2018-05-10 | 2018-07-24 | 刘杨 | A kind of Chinese medicine composition and preparation method thereof for treating paediatrics diarrhea |
| CN109198339A (en) * | 2018-10-22 | 2019-01-15 | 辽渔南极磷虾科技发展有限公司 | A kind of krill fat beverage |
| CN109463605A (en) * | 2018-10-31 | 2019-03-15 | 辽渔南极磷虾科技发展有限公司 | A kind of antarctic krill oil solid beverage and preparation method thereof |
| CN110574930A (en) * | 2019-08-02 | 2019-12-17 | 青岛浩大生物科技工程有限责任公司 | novel process for high-value utilization of euphausia superba |
Non-Patent Citations (1)
| Title |
|---|
| 康明官: "《配制酒生产问题》", 30 April 2006, 北京：中国工业出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103202357B (en) | Edible tea | |
| CN102138656A (en) | Process for preparing nutritional and delicious rice medium | |
| CN107279374A (en) | Fresh gardenia is spent to be applied with the raw material prepared by fresh bitter orange flower in all kinds of tea product or beverage or food is prepared | |
| CN102293378A (en) | Preparation method of health care dried longan aril | |
| KR20160147299A (en) | Cooking method of oriental medicine duck stew and oriental medicine duck stew thereof | |
| CN106819329A (en) | A kind of sea-buckthorn rose fruitcake and preparation method thereof | |
| CN106174418A (en) | A kind of meat pulp braised in soy sauce and preparation method thereof | |
| CN111149963A (en) | Health-care krill oil lactobacillus beverage and preparation method thereof | |
| JP6815035B2 (en) | Manufacturing method of food made from flaxseed | |
| CN105341155A (en) | Pitaya and active lactic acid bacteria beverage and preparation method thereof | |
| KR20120061181A (en) | Coffee comprising Sasa boreali and a manufacturing method thereof | |
| KR102180266B1 (en) | Pettitoes using germanium bean-sprouts and manufacturing method thereof | |
| CN107836494A (en) | A kind of passion fruit fermentation jam snowy mooncakes and preparation method thereof | |
| KR20140006352A (en) | Manufacturing method of functional noodle and functional noodle manufactured by the same | |
| KR101327802B1 (en) | Fermented extract of eel and manufacturing process of the same | |
| JP2016149972A (en) | Method for producing ginkgo processed food | |
| CN105249257A (en) | Wild vegetable-containing goose fat liver ball with effects of reducing blood pressure and blood fat and preparation method thereof | |
| KR20190097742A (en) | Polyphenol-enriched plant extracts and producing method thereof | |
| CN108812939A (en) | A kind of camellia oil and its processing method with clearing heat and removing internal heat function | |
| KR20120040615A (en) | Coffee comprising sasa boreali and a manufacturing method thereof | |
| KR101172008B1 (en) | A manufacturing method for chungkookjang and chunkookjang thereby | |
| KR101387157B1 (en) | Meat broth making method including mature process with grain powder contained high calcium made of safflower or ramie fabric leaf or pickled egg and dough manufacturing using that | |
| CN107853614A (en) | A kind of compound vinegar egg juice with effect of weight reducing and preparation method and application | |
| CN109393437B (en) | Spicy and mellow bullfrog sauce and processing technology thereof | |
| CN105962006A (en) | Almond hulling technology, formula ingredient of almond protein beverage and preparation technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |