CN111296847A - Cereal probiotic preparation for regulating intestinal microecology and preparation method and application thereof - Google Patents
Cereal probiotic preparation for regulating intestinal microecology and preparation method and application thereof Download PDFInfo
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- CN111296847A CN111296847A CN202010206012.5A CN202010206012A CN111296847A CN 111296847 A CN111296847 A CN 111296847A CN 202010206012 A CN202010206012 A CN 202010206012A CN 111296847 A CN111296847 A CN 111296847A
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- probiotic
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a grain probiotic preparation for regulating intestinal microecology, which comprises the following components: the grain probiotic preparation mainly comprises the following materials in parts by weight: 2-15 parts of soybeans, 2-10 parts of corns, 1-6 parts of oats, 0.5-5 parts of mung beans, 0.5-5 parts of red rice, 0.5-5 parts of brown rice, 2-6 parts of maltose, 0.3-2 parts of millet, 0.3-2 parts of black beans, 0.3-2 parts of yellow rice, 0.3-2 parts of small red beans, 0.3-2 parts of buckwheat, 0.5-4 parts of wheat germs, 0.1-2 parts of phospholipids and 10 parts of probiotic viable bacteria8～1010CFU/g; the probiotic bacteria comprise Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri and Bifidobacterium animalis. The invention discloses a preparation method and application of a grain probiotic preparation for regulating intestinal microecology, which can promote intestinal peristalsis and defecation; regulating intestinal microecology, increasing intestinal lactobacillus amount, regulating intestinal microecology, and maintaining intestinal health.
Description
Technical Field
The invention relates to the technical field of health-care food, in particular to a grain probiotic preparation for regulating intestinal microecology and a preparation method and application thereof.
Background
The human body micro-ecosystem comprises four of oral cavity, skin, urinary tract and gastrointestinal tract, and the intestinal micro-ecosystem is the most main and complex; the intestinal micro-ecosystem is composed of intestinal normal flora and the living environment of the intestinal normal flora, the intestinal normal flora is the core part of the intestinal micro-ecosystem, the structure and the function of intestinal mucosa have great influence on the normal operation of the intestinal micro-ecosystem, the intestinal micro-flora accounts for 78% of the total micro-flora of a human body, and the species of the intestinal micro-flora is about 400-500. One of the most significant features of the intestinal flora is its stability, and the loss of balance leads to various intestinal and foreign diseases, so maintaining the intestinal microecological balance is very important for humans to combat infectious diseases caused by intestinal pathogens.
The application number 201710961878.5 discloses a preparation for regulating intestinal microecology and application thereof, the preparation combines the constitutional features of intestinal microecology disorder people, but needs to be reasonably combined according to the traditional Chinese medicine marrow theory and modern biological science progress; the application number is 02145700.X discloses an intestinal microecological regulator, but the main purpose is to directly supplement bifidobacteria and lactobacillus acidophilus in human intestinal tract and simultaneously provide specific prohibition-stachyose, so that the two beneficial bacteria can be quickly activated and propagated after entering the intestinal tract, and the intestinal microecological system can be adjusted and improved; the application number is 201810631547.X, which discloses a liver-protecting intestinal microecological regulator based on the liver-intestinal axis and a preparation method thereof, compared with the single use of drugs or prebiotics, the liver-protecting intestinal microecological regulator disclosed by the invention has the advantages that the curative effect is remarkably improved, the composition takes the health-preserving health-care theory of the traditional Chinese medicine and the liver-intestinal axis theory of modern medical research as guidance, the components are mutually matched, the synergy is realized, the safety and the toxic and side effects are avoided, and the tolerance and the drug resistance cannot be generated; however, in the invention application disclosed above, the preparation of the intestinal tract regulating product is relatively deficient, and most preparations depend on traditional Chinese medicine components, so that the application of the intestinal tract microecological regulator in the field of food and beverage is limited.
Disclosure of Invention
Based on the technical problems, the invention designs and develops a grain probiotic preparation for regulating intestinal micro-ecology, and aims to provide the grain probiotic preparation taking full food ingredients as raw materials, which can regulate the intestinal micro-ecology and improve the intestinal micro-ecological structure.
The invention also designs and develops a preparation method of the grain probiotic preparation for regulating the intestinal microecology, and aims to prepare the grain probiotic preparation taking the whole food ingredients as raw materials.
The invention also relates to the application of the grain probiotic preparation for regulating the intestinal microecology in the preparation of medicines (or health products and foods) for regulating the intestinal microecology.
The technical scheme provided by the invention is as follows:
a cereal probiotic formulation for regulating gut microbiology, comprising: the grain probiotic preparation comprises the following materials in parts by weight:
2-15 parts of soybeans, 2-10 parts of corns, 1-6 parts of oats, 0.5-5 parts of mung beans, 0.5-5 parts of red rice, 0.5-5 parts of brown rice, 2-6 parts of maltose, 0.3-2 parts of millet, 0.3-2 parts of black beans, 0.3-2 parts of yellow rice, 0.3-2 parts of small red beans, 0.3-2 parts of buckwheat, 0.5-4 parts of wheat germs, 0.1-2 parts of phospholipids and 10 parts of probiotic viable bacteria8～1010CFU/g；
Wherein the grains are baked at low temperature, dried and crushed to 80-100 meshes;
the probiotic bacteria comprise Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri and Bifidobacterium animalis.
Preferably, the cereal probiotic preparation comprises the following materials in parts by weight:
7 parts of soybean, 4.5 parts of corn, 3 parts of oat, 2.5 parts of mung bean, 2.5 parts of red rice, 2.5 parts of brown rice, 2 parts of maltose, 1 part of millet, 1 part of black bean, 1 part of yellow rice, 1 part of small red bean, 1 part of buckwheat, 0.8 part of wheat germ, 0.2 part of phospholipid and 10 parts of probiotic viable count9CFU/g。
Preferably, the cereal probiotic preparation comprises the following materials in parts by weight:
6.5 parts of soybeans, 5 parts of corns, 2.5 parts of oats, 2 parts of mung beans, 3 parts of red rice, 2 parts of brown rice, 2 parts of maltose, 1 part of millet, 1 part of black beans, 1 part of yellow rice, 1 part of small red beans, 1 part of buckwheat, 1.5 parts of wheat germs, 0.5 part of phospholipid and 5 multiplied by 10 viable probiotic bacteria9CFU/g。
Preferably, the cereal probiotic preparation comprises the following materials in parts by weight:
2 parts of soybean, 2 parts of corn, 1 part of oat, 0.5 part of mung bean, 0.5 part of red rice, 0.5 part of brown rice, 2 parts of maltose, 0.3 part of millet, 0.3 part of black bean and yellow0.3 part of rice, 0.3 part of small red bean, 0.3 part of buckwheat, 0.5 part of wheat germ, 0.1 part of phospholipid and 10 parts of probiotic viable count8CFU/g。
Preferably, the cereal probiotic preparation comprises the following materials in parts by weight:
15 parts of soybeans, 10 parts of corns, 6 parts of oats, 5 parts of mung beans, 5 parts of red rice, 5 parts of brown rice, 6 parts of maltose, 2 parts of millets, 2 parts of black beans, 2 parts of yellow rice, 2 parts of small red beans, 2 parts of buckwheat, 4 parts of wheat germs, 2 parts of phospholipid and 10 parts of probiotic viable count10CFU/g。
A preparation method of a cereal probiotic preparation for regulating intestinal microecology comprises the following steps:
weighing grains in the grain probiotic preparation according to parts by weight, and weighing probiotic bacteria powder in the grain probiotic preparation according to the number of viable bacteria;
step two, fully mixing the probiotic powder and the grain powder for 10-20 minutes to obtain uniformly mixed powder;
step three, adding drinking water which is boiled and then naturally cooled to room temperature into the uniformly mixed powder, and standing at the room temperature for 12-18 hours to obtain the grain probiotic preparation; wherein the proportion of the uniformly mixed powder to the drinking water is 30g/150 mL-30 g/200 mL;
the grain probiotic preparation comprises the following materials in parts by weight:
2-15 parts of soybeans, 2-10 parts of corns, 1-6 parts of oats, 0.5-5 parts of mung beans, 0.5-5 parts of red rice, 0.5-5 parts of brown rice, 2-6 parts of maltose, 0.3-2 parts of millet, 0.3-2 parts of black beans, 0.3-2 parts of yellow rice, 0.3-2 parts of small red beans, 0.3-2 parts of buckwheat, 0.5-4 parts of wheat germs, 0.1-2 parts of phospholipids and 10 parts of probiotic viable bacteria8～1010CFU/g；
Wherein the grains are baked at low temperature, dried and crushed to 80-100 meshes.
The probiotic bacteria comprise Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri and Bifidobacterium animalis.
Preferably, the method comprises the following steps:
step one, weighing cereal parts in the cereal probiotic preparation according to parts by weight, and weighing probiotic bacteria powder in the cereal probiotic preparation according to the number of viable bacteria;
step two, fully mixing the probiotic powder and the grain powder for 15 minutes to obtain uniformly mixed powder;
step three, adding drinking water which is boiled and then naturally cooled to room temperature into the uniformly mixed powder, sealing, and fermenting at room temperature for 12 hours to obtain the grain probiotic preparation; wherein the proportion of the uniformly mixed powder to the drinking water is 30g/200 mL;
the grain probiotic preparation comprises the following materials in parts by weight:
7 parts of soybean, 4.5 parts of corn, 3 parts of oat, 2.5 parts of mung bean, 2.5 parts of red rice, 2.5 parts of brown rice, 2 parts of maltose, 1 part of millet, 1 part of black bean, 1 part of yellow rice, 1 part of small red bean, 1 part of buckwheat, 0.8 part of wheat germ, 0.2 part of phospholipid and 10 parts of probiotic viable count9CFU/g。
Preferably, the method comprises the following steps:
weighing grains in the grain probiotic preparation according to parts by weight, and weighing probiotic bacteria powder in the grain probiotic preparation according to the number of viable bacteria;
step two, fully mixing the probiotic powder and the grain powder for 15 minutes to obtain uniformly mixed powder;
step three, adding drinking water which is boiled and then naturally cooled to room temperature into the uniformly mixed powder, sealing, and fermenting at room temperature for 12 hours to obtain the grain probiotic preparation; wherein the proportion of the uniformly mixed powder to the drinking water is 30g/180 mL;
the grain probiotic preparation comprises the following materials in parts by weight:
6.5 parts of soybeans, 5 parts of corns, 2.5 parts of oats, 2 parts of mung beans, 3 parts of red rice, 2 parts of brown rice, 2 parts of maltose, 1 part of millet, 1 part of black beans, 1 part of yellow rice, 1 part of small red beans, 1 part of buckwheat, 1.5 parts of wheat germs, 0.5 part of phospholipid and the number of viable probiotics5×109CFU/g。
The grain probiotic preparation for regulating the intestinal microecology is applied to the preparation of medicines, health-care products or health-care foods for regulating the intestinal microecology.
Compared with the prior art, the invention has the following beneficial effects: promoting the propulsion function of small intestine, promoting the peristalsis of intestinal tract and promoting defecation; regulating intestinal microecology, increasing the number and ratio of intestinal lactobacilli, regulating intestinal microecology, and maintaining intestinal health.
Drawings
FIG. 1 is a schematic diagram of the classification and statistical analysis of the population OUT at the genus level of the first 30 abundance of a sample according to the present invention.
Detailed Description
The present invention is further described in detail below with reference to the attached drawings so that those skilled in the art can implement the invention by referring to the description text.
The invention provides a cereal probiotic preparation for regulating intestinal microecology, which mainly comprises the following materials in parts by weight:
2-15 parts of soybeans, 2-10 parts of corns, 1-6 parts of oats, 0.5-5 parts of mung beans, 0.5-5 parts of red rice, 0.5-5 parts of brown rice, 2-6 parts of maltose, 0.3-2 parts of millet, 0.3-2 parts of black beans, 0.3-2 parts of yellow rice, 0.3-2 parts of small red beans, 0.3-2 parts of buckwheat, 0.5-4 parts of wheat germs, 0.1-2 parts of phospholipids and 10 parts of probiotic viable bacteria8～1010CFU/g；
Wherein the probiotic bacteria comprise Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri and Bifidobacterium animalis.
Wherein the grains are baked at low temperature, dried and crushed to 80-100 meshes.
In another embodiment, the probiotic bacteria powder is freeze-dried and microencapsulated bacteria powder, and the cereal powder is cooked cereal powder which is baked at low temperature, dried and crushed to 80-100 meshes.
The invention also provides a preparation method of the grain probiotic preparation for regulating intestinal microecology, which is characterized by comprising the following steps of:
weighing grains in the grain probiotic preparation according to parts by weight, and weighing probiotic bacteria powder in the grain probiotic preparation according to the number of viable bacteria;
step two, fully mixing the probiotic powder and the grain powder for 10-20 minutes to obtain uniformly mixed powder;
adding boiled drinking water into the uniformly mixed powder, sealing, and performing static fermentation at room temperature for 12-18 hours to obtain the grain probiotic preparation; wherein the proportion of the uniformly mixed powder to the drinking water is 30g/150 mL-30 g/200 mL;
the grain probiotic preparation mainly comprises the following materials in parts by weight:
2-15 parts of soybeans, 2-10 parts of corns, 1-6 parts of oats, 0.5-5 parts of mung beans, 0.5-5 parts of red rice, 0.5-5 parts of brown rice, 2-6 parts of maltose, 0.3-2 parts of millet, 0.3-2 parts of black beans, 0.3-2 parts of yellow rice, 0.3-2 parts of small red beans, 0.3-2 parts of buckwheat, 0.5-4 parts of wheat germs, 0.1-2 parts of phospholipids and 10 parts of probiotic viable bacteria8～1010CFU/g；
The probiotic bacteria comprise Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri and Bifidobacterium animalis.
The invention also provides application of the grain probiotic preparation for regulating the intestinal microecology in preparing medicines (or health products and foods) for regulating the intestinal microecology, wherein the grain probiotic preparation mainly comprises the following materials in parts by weight:
2-15 parts of soybeans, 2-10 parts of corns, 1-6 parts of oats, 0.5-5 parts of mung beans, 0.5-5 parts of red rice, 0.5-5 parts of brown rice, 2-6 parts of maltose, 0.3-2 parts of millet, 0.3-2 parts of black beans, 0.3-2 parts of yellow rice, 0.3-2 parts of small red beans, 0.3-2 parts of buckwheat, 0.5-4 parts of wheat germs, 0.1-2 parts of phospholipids and 10 parts of probiotic viable bacteria8～1010CFU/g；
The probiotic bacteria comprise Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri and Bifidobacterium animalis.
Example 1
Weighing freeze-dried probiotic freeze-dried powder which comprises lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus salivarius, lactobacillus bulgaricus, lactobacillus casei, lactobacillus paracasei, lactobacillus reuteri and bifidobacterium animalis according to the following weight parts, so that the number of the probiotic live bacteria of the final system is 109CFU/g；
Weighing 7g of soybeans, 4.5g of corns, 3g of oats, 2.5g of mung beans, 2.5g of red rice, 2.5g of brown rice, 2g of maltose, 1g of millets, 1g of black beans, 1g of yellow rice, 1g of small red beans, 1g of buckwheat, 0.8g of wheat germs and 0.2g of phospholipids in sequence;
wherein the grains are baked at low temperature, dried and crushed to 80-100 meshes.
Fully mixing the probiotic powder and the grain powder for 15 minutes to obtain uniformly mixed powder, adding drinking water which is boiled and then naturally cooled to room temperature into the uniformly mixed powder, sealing, and performing static fermentation at room temperature for 12 hours to obtain the grain probiotic preparation; wherein the proportion of the uniformly mixed powder to the drinking water is 30g/200 mL.
Example 2
Weighing freeze-dried probiotic freeze-dried powder which comprises lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus salivarius, lactobacillus bulgaricus, lactobacillus casei, lactobacillus paracasei, lactobacillus reuteri and bifidobacterium animalis according to the following weight parts, so that the number of the probiotic live bacteria of the final system is 109CFU/g；
Weighing 6.5 g of soybeans, 5g of corns, 2.5g of oats, 2g of mung beans, 3g of red rice, 2g of brown rice, 2g of maltose, 1g of millet, 1g of black beans, 1g of yellow rice, 1g of small red beans, 1g of buckwheat, 1.5 g of wheat germs and 0.5 g of phospholipid in sequence;
wherein the grains are baked at low temperature, dried and crushed to 80-100 meshes.
Fully mixing the probiotic powder and the grain powder for 15 minutes to obtain uniformly mixed powder, adding drinking water which is boiled and then naturally cooled to room temperature into the uniformly mixed powder, sealing, and performing static fermentation at room temperature for 12 hours to obtain the grain probiotic preparation; wherein the proportion of the uniformly mixed powder to the drinking water is 30g/180 mL.
Example 3
Weighing freeze-dried probiotic freeze-dried powder which comprises lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus salivarius, lactobacillus bulgaricus, lactobacillus casei, lactobacillus paracasei, lactobacillus reuteri and bifidobacterium animalis according to the following weight parts, so that the number of the probiotic live bacteria of the final system is 108CFU/g；
Weighing 20g of soybeans, 20g of corns, 10g of oats, 5g of mung beans, 5g of red rice, 5g of brown rice, 20g of maltose, 3g of millets, 3g of black beans, 3g of yellow rice, 3g of small red beans, 3g of buckwheat, 5g of wheat germs and 1g of phospholipid in sequence;
wherein the grains are baked at low temperature, dried and crushed to 80-100 meshes.
Fully mixing the probiotic powder and the grain powder for 10 minutes to obtain uniformly mixed powder, adding drinking water which is boiled and naturally cooled to room temperature into the uniformly mixed powder, sealing, and performing static fermentation at room temperature for 15 hours to obtain the grain probiotic preparation; wherein the proportion of the uniformly mixed powder to the drinking water is 30g/150 mL.
Example 4
Weighing freeze-dried probiotic freeze-dried powder which comprises lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus salivarius, lactobacillus bulgaricus, lactobacillus casei, lactobacillus paracasei, lactobacillus reuteri and bifidobacterium animalis according to the following weight parts, so that the number of the probiotic live bacteria of the final system is 1010CFU/g；
Weighing 15g of soybeans, 10g of corns, 6g of oats, 5g of mung beans, 5g of red rice, 5g of brown rice, 6g of maltose, 2g of millets, 2g of black beans, 2g of yellow rice, 2g of small red beans, 2g of buckwheat, 4g of wheat germs and 2g of phospholipid in sequence;
wherein the grains are baked at low temperature, dried and crushed to 80-100 meshes.
Fully mixing the probiotic powder and the grain powder for 20 minutes to obtain uniformly mixed powder, adding drinking water which is boiled and naturally cooled to room temperature into the uniformly mixed powder, sealing, and standing and fermenting at room temperature for 18 hours to obtain the grain probiotic preparation; wherein the proportion of the uniformly mixed powder to the drinking water is 30g/200 mL.
Test example 1
The grain probiotic micro-ecological preparation promotes the function of small intestine propulsion, promotes intestinal tract peristalsis and promotes defecation.
Effect of cereal probiotic formulations on small intestine motility in mice. 12 adult healthy mice with half of male and female are selected and randomly divided into a negative control group and a grain probiotic preparation experimental group. The experimental group adopts a stomach filling method every day, and the grain probiotic preparation solution is given to the white mice at the dose of 400 mg/kg; the control group was drenched with equal volume of distilled water. Free water drinking, and continuous administration for 7 days. The animals in each group were sacrificed 24h after the last administration by dislocation of cervical vertebrae. Preparing carbon powder physiological saline suspension 0.1g/mL, continuously performing intragastric administration for 7d in each group of animals, fasting for 24h, administrating carbon powder solution to all mice at a dose of 0.1mL/10g, immediately timing after administrating, immediately performing cervical dislocation after 30 min, splitting abdominal cavity, and separating mesentery. The intestine tube from the upper end to the pylorus and from the lower end to the ileocecal portion was cut and placed on a tray, the small intestine was gently pulled into a straight line, the total length of the intestine tube was measured as "the total length of the small intestine" (cm), and the distance from the pyloric sphincter to the leading edge of the charcoal dust was measured as "the advancing distance of the charcoal dust in the intestine" (cm), and the advancing rate of the charcoal dust was 100% (advancing distance of the charcoal dust in the intestine/total length of the small intestine).
Table 1 effect of cereal probiotic formulations on small bowel movements in white mice (x ± s, n ═ 6)
Note: comparison with the control group: 1) p <0.05
The results of the small intestine movement test are shown in table 1, and it can be seen from table 1 that the grain probiotic preparation test group has a significant level (P <0.05) on the promotion effect of the small intestine propulsion of the white mice compared with the distilled water control group. Experiments show that the grain probiotic preparation can influence gastric emptying and small intestine movement of mice, promote the small intestine propulsion function and promote small intestine peristalsis, and the intestinal contents are subjected to flora analysis, and the results show that the number of lactobacillus in the intestinal contents of the mice in an experimental group is obviously increased.
Test example 2
The cereal probiotic micro-ecological preparation regulates the intestinal micro-ecology and increases the number of intestinal lactobacilli.
In order to further verify the effect of the cereal probiotic micro-ecological preparation prepared by the invention, 3 patients with similar gastrointestinal problems after tumor radiotherapy and chemotherapy are found, and the patients are randomly divided into 3 groups, wherein the groups are as follows: experimental group 1(c.1, administered with the probiotic prepared in example 3), experimental group 2(c.2, administered with the probiotic prepared in example 1), and experimental group 3(c.3, administered with the probiotic prepared in example 4). The fecal flora was analyzed by sequencing each group for the next week after one week of administration of the corresponding probiotic (while the corresponding probiotic was still administered).
As shown in figure 1, classification and statistical analysis of the flora OUT of 30 before the abundance of the sample under the genus level result in significant difference in the distribution and abundance of the flora before and after the sample is taken with the cereal probiotic microecological preparation, and the gastrointestinal problem is obviously improved. The content of beneficial bacteria in intestinal tracts of the experimental group 1(C.1) is up-regulated, the content of lactobacillus in intestinal tracts of the experimental group 2(C.2) is increased to a certain extent, and the content of lactobacillus in intestinal tracts of the experimental group 3(C.3) is greatly increased. The cereal probiotic microecological preparation can increase the number of intestinal lactobacilli and regulate the intestinal microecology.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable in various fields of endeavor to which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described herein without departing from the general concept defined by the appended claims and their equivalents.
Claims (9)
1. A cereal probiotic formulation for regulating intestinal micro-ecology, comprising: the grain probiotic preparation comprises the following materials in parts by weight:
2-15 parts of soybeans, 2-10 parts of corns, 1-6 parts of oats, 0.5-5 parts of mung beans, 0.5-5 parts of red rice, 0.5-5 parts of brown rice, 2-6 parts of maltose, 0.3-2 parts of millet, 0.3-2 parts of black beans, 0.3-2 parts of yellow rice, 0.3-2 parts of small red beans, 0.3-2 parts of buckwheat, 0.5-4 parts of wheat germs, 0.1-2 parts of phospholipids and 10 parts of probiotic viable bacteria8～1010CFU/g；
Wherein the grains are baked at low temperature, dried and crushed to 80-100 meshes;
the probiotic bacteria comprise Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri and Bifidobacterium animalis.
2. The cereal probiotic preparation for the regulation of intestinal microecology according to claim 1, characterized in that it comprises the following materials in parts by weight:
7 parts of soybean, 4.5 parts of corn, 3 parts of oat, 2.5 parts of mung bean, 2.5 parts of red rice, 2.5 parts of brown rice, 2 parts of maltose, 1 part of millet, 1 part of black bean, 1 part of yellow rice, 1 part of small red bean, 1 part of buckwheat, 0.8 part of wheat germ, 0.2 part of phospholipid and 10 parts of probiotic viable count9CFU/g。
3. The cereal probiotic preparation for the regulation of intestinal microecology according to claim 1, characterized in that it comprises the following materials in parts by weight:
6.5 parts of soybeans, 5 parts of corns, 2.5 parts of oats, 2 parts of mung beans, 3 parts of red rice, 2 parts of brown rice, 2 parts of maltose, 1 part of millet, 1 part of black beans, 1 part of yellow rice, 1 part of small red beans, 1 part of buckwheat, 1.5 parts of wheat germs, 0.5 part of phospholipid and 5 multiplied by 10 viable probiotic bacteria9CFU/g。
4. The cereal probiotic preparation for the regulation of intestinal microecology according to claim 1, characterized in that it comprises the following materials in parts by weight:
2 parts of soybeans, 2 parts of corns, 1 part of oats, 0.5 part of mung beans, 0.5 part of red rice, 0.5 part of brown rice, 2 parts of maltose, 0.3 part of millet, 0.3 part of black beans, 0.3 part of yellow rice, 0.3 part of small red beans, 0.3 part of buckwheat, 0.5 part of wheat germs, 0.1 part of phospholipid and 10 parts of probiotic viable count8CFU/g。
5. The cereal probiotic preparation for the regulation of intestinal microecology according to claim 1, characterized in that it comprises the following materials in parts by weight:
15 parts of soybeans, 10 parts of corns, 6 parts of oats, 5 parts of mung beans, 5 parts of red rice, 5 parts of brown rice, 6 parts of maltose, 2 parts of millets, 2 parts of black beans, 2 parts of yellow rice, 2 parts of small red beans, 2 parts of buckwheat, 4 parts of wheat germs, 2 parts of phospholipid and 10 parts of probiotic viable count10CFU/g。
6. A preparation method of a grain probiotic preparation for regulating intestinal microecology is characterized by comprising the following steps:
weighing grains in the grain probiotic preparation according to parts by weight, and weighing probiotic bacteria powder in the grain probiotic preparation according to the number of viable bacteria;
step two, fully mixing the probiotic powder and the grain powder for 10-20 minutes to obtain uniformly mixed powder;
step three, adding drinking water which is boiled and then naturally cooled to room temperature into the uniformly mixed powder, and standing at the room temperature for 12-18 hours to obtain the grain probiotic preparation; wherein the proportion of the uniformly mixed powder to the drinking water is 30g/150 mL-30 g/200 mL;
the grain probiotic preparation comprises the following materials in parts by weight:
2-15 parts of soybeans, 2-10 parts of corns, 1-6 parts of oats, 0.5-5 parts of mung beans, 0.5-5 parts of red rice, 0.5-5 parts of brown rice, 2-6 parts of maltose, 0.3-2 parts of millet, 0.3-2 parts of black beans, 0.3-2 parts of yellow rice, 0.3-2 parts of small red beans, 0.3-2 parts of buckwheat, 0.5-4 parts of wheat germs, 0.1-2 parts of phospholipids and 10 parts of probiotic viable bacteria8～1010CFU/g；
Wherein the grains are baked at low temperature, dried and crushed to 80-100 meshes.
The probiotic bacteria comprise Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri and Bifidobacterium animalis.
7. The method of preparing a cereal probiotic preparation for the regulation of intestinal micro-ecology according to claim 6, comprising the steps of:
step one, weighing cereal parts in the cereal probiotic preparation according to parts by weight, and weighing probiotic bacteria powder in the cereal probiotic preparation according to the number of viable bacteria;
step two, fully mixing the probiotic powder and the grain powder for 15 minutes to obtain uniformly mixed powder;
step three, adding drinking water which is boiled and then naturally cooled to room temperature into the uniformly mixed powder, sealing, and fermenting at room temperature for 12 hours to obtain the grain probiotic preparation; wherein the proportion of the uniformly mixed powder to the drinking water is 30g/200 mL;
the grain probiotic preparation comprises the following materials in parts by weight:
7 parts of soybean, 4.5 parts of corn, 3 parts of oat, 2.5 parts of mung bean, 2.5 parts of red rice, 2.5 parts of brown rice, 2 parts of maltose, 1 part of millet, 1 part of black bean, 1 part of yellow rice, 1 part of small red bean, 1 part of buckwheat, 0.8 part of wheat germ, 0.2 part of phospholipid and 10 parts of probiotic viable count9CFU/g。
8. The method of preparing a cereal probiotic preparation for the regulation of intestinal micro-ecology according to claim 6, comprising the steps of:
weighing grains in the grain probiotic preparation according to parts by weight, and weighing probiotic bacteria powder in the grain probiotic preparation according to the number of viable bacteria;
step two, fully mixing the probiotic powder and the grain powder for 15 minutes to obtain uniformly mixed powder;
step three, adding drinking water which is boiled and then naturally cooled to room temperature into the uniformly mixed powder, sealing, and fermenting at room temperature for 12 hours to obtain the grain probiotic preparation; wherein the proportion of the uniformly mixed powder to the drinking water is 30g/180 mL;
the grain probiotic preparation comprises the following materials in parts by weight:
6.5 parts of soybeans, 5 parts of corns, 2.5 parts of oats, 2 parts of mung beans, 3 parts of red rice, 2 parts of brown rice, 2 parts of maltose, 1 part of millet, 1 part of black beans, 1 part of yellow rice, 1 part of small red beans, 1 part of buckwheat, 1.5 parts of wheat germs, 0.5 part of phospholipid and 5 multiplied by 10 viable probiotic bacteria9CFU/g。
9. Use of the cereal probiotic preparation for regulating intestinal micro-ecology according to any one of claims 1 to 5 in the preparation of a medicament, health product or health food for regulating intestinal micro-ecology.
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| CN114128882A (en) * | 2020-09-03 | 2022-03-04 | 香港科技大学深圳研究院 | Desert cistanche probiotic chewable tablet with function of relaxing bowel and preparation method and application thereof |
| CN115836997A (en) * | 2022-11-02 | 2023-03-24 | 菏泽市亿鑫生物科技有限公司 | Mung bean seed fermented product, skin external preparation containing mung bean seed fermented product, and preparation method and application of mung bean seed fermented product |
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Application publication date: 20200619 |