CN111387388A - Probiotic beverage assisting in regulating gastric flora and preparation method thereof - Google Patents
Probiotic beverage assisting in regulating gastric flora and preparation method thereof Download PDFInfo
- Publication number
- CN111387388A CN111387388A CN202010297618.4A CN202010297618A CN111387388A CN 111387388 A CN111387388 A CN 111387388A CN 202010297618 A CN202010297618 A CN 202010297618A CN 111387388 A CN111387388 A CN 111387388A
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- CN
- China
- Prior art keywords
- fermentation
- lactobacillus
- assisting
- regulating
- flora
- 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
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- 230000002496 gastric effect Effects 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims description 16
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- 241000218588 Lactobacillus rhamnosus Species 0.000 claims abstract description 37
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Classifications
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/181—Salivarius
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Abstract
The invention relates to the technical field of food processing, in particular to a probiotic beverage for assisting in regulating gastric flora, which comprises the following components in percentage by weight: 25-35% of inulin, 15-25% of isomaltitol, 15-25% of anhydrous glucose, 12-13% of maltodextrin, 8-12% of fructo-oligosaccharide, 2.5-3% of vitamin C, 2-2.5% of lactobacillus rhamnosus, 1-2% of lactobacillus salivarius and 1-1.5% of lactobacillus plantarum. The probiotic beverage for assisting in regulating the flora in the stomach, which is prepared by the invention, has low sugar content and is suitable for being taken by diabetics, the increased percentage of lactobacillus rhamnosus, lactobacillus salivarius and lactobacillus plantarum in intestinal tracts is obviously increased after the beverage is drunk for one week, the beverage is beneficial to nourishing the stomach and improving the stomach health efficacy, and can enhance the gastrointestinal peristalsis, improve the gastrointestinal function, increase the digestion and appetite and improve the immunity of organisms.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a probiotic beverage for assisting in regulating gastric flora and a preparation method thereof.
Background
Probiotics refer to active microorganisms having an excellent influence on humans, animals, and the like. People can protect the intestinal tract of the human body by taking the probiotics, thereby maintaining the normal metabolism of the human body. With the acceleration of the life rhythm of people, people do not have time to cook, and three daily meals are solved through takeaway. But the little takeaway is the favorite food of people, thereby making people's dietary structure single, and then leading to that the diet law is disturbed, makes the probiotic in the stomach reduce, induces the emergence of stomach disease.
Disclosure of Invention
The invention aims to provide a probiotic beverage for assisting in regulating gastric flora and a preparation method thereof, and aims to solve the problems that the current diet rule proposed in the background technology is disturbed, so that the number of probiotics in the stomach is reduced, and gastric diseases are induced.
In order to achieve the purpose, the invention provides the following technical scheme:
a probiotic beverage for assisting in regulating gastric flora comprises the following components in percentage by weight: 25-35% of inulin, 15-25% of isomaltitol, 15-25% of anhydrous glucose, 12-13% of maltodextrin, 8-12% of fructo-oligosaccharide, 2.5-3% of vitamin C, 2-2.5% of lactobacillus rhamnosus, 1-2% of lactobacillus salivarius and 1-1.5% of lactobacillus plantarum.
Preferably, the composition comprises the following components in percentage by weight: 30% of inulin, 20% of isomalt, 20% of anhydrous glucose, 12.6% of maltodextrin, 10% of fructo-oligosaccharide, 2.7% of vitamin C, 2.1% of lactobacillus rhamnosus, 1.5% of lactobacillus salivarius and 1.1% of lactobacillus plantarum.
Preferably, the composition comprises the following components in percentage by weight: 32% of inulin, 18% of isomaltitol, 18% of anhydrous glucose, 12.6% of maltodextrin, 12% of fructo-oligosaccharide, 2.7% of vitamin C, 2.1% of lactobacillus rhamnosus, 1.5% of lactobacillus salivarius and 1.1% of lactobacillus plantarum.
Preferably, the composition comprises the following components in percentage by weight: 28% of inulin, 22% of isomalt, 22% of anhydrous glucose, 12% of maltodextrin, 8% of fructo-oligosaccharide, 2.7% of vitamin C, 2.3% of lactobacillus rhamnosus, 1.7% of lactobacillus salivarius and 1.3% of lactobacillus plantarum.
On the other hand, the invention also provides a preparation method of the probiotic beverage for assisting in regulating the gastric flora, which comprises the following specific steps:
s1 cleaning and disinfecting: sterilizing the fermentation container at 95-100 deg.C for 10-15min, cleaning with clear water for at least five times, oven drying the fermentation container, and preheating to 65 deg.C;
s2 mixing and stirring raw materials: weighing inulin, isomaltitol, anhydrous glucose, maltodextrin, fructo-oligosaccharide and vitamin C according to the weight percentage, adding purified water, and putting into a fermentation container;
s3 mixing and stirring: heating the feed liquid in the fermentation container while stirring, preserving heat at 40 ℃, and performing primary fermentation;
s4 probiotic fermentation: after the first fermentation is finished, weighing lactobacillus rhamnosus, lactobacillus salivarius and lactobacillus plantarum according to the weight percentage, and putting the lactobacillus rhamnosus, the lactobacillus salivarius and the lactobacillus plantarum into a fermentation container for second fermentation;
s5 packaging: after fermentation is finished, cooling the probiotic by a cold-heat exchanger, filling, sealing, spraying code on a bottle cap, inspecting, and attaching a mark to obtain the probiotic beverage.
Preferably, the mixing and stirring time is 10-15min, and the heating temperature is 35-40 ℃.
Preferably, the time for the first fermentation is 3-5 h.
Preferably, when the second fermentation is carried out, the fermentation temperature in the fermentation container is 42-44 ℃, and the fermentation time is 10-12 h.
The inulin added into the probiotic beverage for assisting in regulating the gastric flora is natural water-soluble dietary fiber, can hardly be hydrolyzed and digested by gastric acid, and is utilized by beneficial microorganisms only in the colon, so that the intestinal environment is improved. It has been found that the degree of proliferation of bifidobacteria depends on the number of primary bifidobacteria in the large intestine of humans, and that the effect of proliferation is significant when inulin is used when the number of primary bifidobacteria is reduced, and not significant when inulin is used when the number of primary bifidobacteria is increased. Secondly, after the inulin is ingested, the gastrointestinal peristalsis can be enhanced, the gastrointestinal function can be improved, the digestion and the appetite can be increased, and the organism immunity can be improved.
The added isomaltulose has a slower hydrolysis rate and a much slower absorption rate than sucrose, and does not cause the fluctuation of blood sugar level and plasma insulin level, so the isomaltulose can be used as a sweetener for diabetics. However, isomalt has a caloric value of half that of sucrose, 8.4kJ/g, is a functional sweetener, and is suitable for obese patients.
The fructo-oligosaccharide added is not easy to be absorbed by human body, has low calorific value, does not cause obesity, and can be used for producing weight-reducing food and low-calorie food; the fructo-oligosaccharide has low sweetness, can be used for producing sugar-free or low-sugar foods, and is popular with people. The fructo-oligosaccharide has good physiological function, and the produced functional health food has effects of lowering blood pressure, strengthening intestine, promoting digestion, and improving gastrointestinal function.
The added maltodextrin has the characteristics of strong thickening property, good carrier property, small fermentability, good filling effect, no moisture absorption, no peculiar smell, easy digestion, low heat, low sweetness and the like. The maltodextrin contains a large amount of polysaccharides, and trace elements and mineral substances such as calcium, iron and the like which are beneficial to human bodies, and can promote normal substance metabolism of the human bodies, the maltodextrin has the advantages that the heat energy is easily balanced for human consumption in the metabolism of the human bodies, the fish load absorbed by gastrointestinal digestion is small, and the maltodextrin can be used as an excellent carrier of various sweetening agents, flavoring agents, filling agents and pigments, so that the pure flavor of the carried substances is ensured.
The added anhydrous glucose is used as a sweetening agent and is convenient to be absorbed by a human body; the added vitamin C can be taken into the body as a micronutrient, and the pH value of the vitamin C has very little influence on the human body through dissolution and digestion in the body, so that the pH value of the vitamin C does not need to be paid attention. The vitamin C is helpful for consolidating cell tissues, synthesizing collagen, strengthening bones and teeth, preventing gingival bleeding, and is harmless and beneficial to teeth and gums after being taken for a long time.
The lactobacillus rhamnosus is one of normal flora of human body, has high intestinal adhesion rate and strong colonization ability, has high-efficiency cholesterol reduction and cell division promotion, and can play important physiological health care functions of regulating intestinal flora, preventing and treating diarrhea, eliminating toxin, preventing decayed teeth, improving organism immunity, resisting cancer and the like.
The lactobacillus salivarius is used for stimulating an immune system, stimulating Th1 type immune response which can regulate allergic immune response to balance Th2 type immune response caused by allergy, and can achieve the effect of improving allergic constitution and stimulate immune cells to secrete the lactobacillus salivarius with antianaphylaxis related cell hormone concentration. The bacillus subtilis is gram-positive bacillus, does not generate spores, does not have catalase, oxidase and motility, can grow in aerobic and anaerobic environments, belongs to a facultative heterogeneous acidic strain, and does not generate gas during glucose metabolism.
The lactobacillus plantarum can generate lactic acid through metabolism in the stomach and the intestinal tract, inhibit the growth and reproduction of harmful bacteria, repair the normal functions of the intestinal tract, maintain the ecological balance in the intestine, improve the intestinal tract, reduce diarrhea, abdominal distension, constipation and the like, has the antibacterial effect, can defend Listeria, staphylococcus and leuconostoc, and can resist the invasion of gram negative bacteria, catalase positive bacteria, escherichia coli, salmonella and other harmful bacteria.
Compared with the prior art, the invention has the beneficial effects that: the probiotic beverage for assisting in regulating the gastric flora and the preparation method thereof have the advantages that the sugar content is low, the probiotic beverage for assisting in regulating the gastric flora is suitable for being taken by diabetics, the percentage increase of lactobacillus rhamnosus, lactobacillus salivarius and lactobacillus plantarum in intestinal tracts is obvious after the beverage is drunk for one week, the effects of nourishing the stomach and improving the stomach health are facilitated, the gastrointestinal peristalsis can be enhanced, the gastrointestinal function is improved, the digestion and the appetite are increased, and the immunity of organisms is improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and 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.
The invention provides the following technical scheme:
a probiotic beverage for assisting in regulating gastric flora comprises the following components in percentage by weight: 25-35% of inulin, 15-25% of isomaltitol, 15-25% of anhydrous glucose, 12-13% of maltodextrin, 8-12% of fructo-oligosaccharide, 2.5-3% of vitamin C, 2-2.5% of lactobacillus rhamnosus, 1-2% of lactobacillus salivarius and 1-1.5% of lactobacillus plantarum.
In another aspect, the invention further provides a preparation method of a probiotic beverage for assisting in regulating the gastric flora, which includes the following steps:
s1 cleaning and disinfecting: sterilizing the fermentation container at 95-100 deg.C for 10-15min, cleaning with clear water for at least five times, oven drying the fermentation container, and preheating to 65 deg.C;
s2 mixing and stirring raw materials: weighing inulin, isomaltitol, anhydrous glucose, maltodextrin, fructo-oligosaccharide and vitamin C according to the weight percentage, adding purified water, and putting into a fermentation container;
s3 mixing and stirring: heating the feed liquid in the fermentation container while stirring, preserving heat at 40 ℃, and performing primary fermentation;
s4 probiotic fermentation: after the first fermentation is finished, weighing lactobacillus rhamnosus, lactobacillus salivarius and lactobacillus plantarum according to the weight percentage, and putting the lactobacillus rhamnosus, the lactobacillus salivarius and the lactobacillus plantarum into a fermentation container for second fermentation;
s5 packaging: after fermentation is finished, cooling the probiotic by a cold-heat exchanger, filling, sealing, spraying code on a bottle cap, inspecting, and attaching a mark to obtain the probiotic beverage.
Further, the mixing and stirring time is 10-15min, and the heating temperature is 35-40 ℃.
Specifically, the time for the first fermentation is 3-5 h.
In addition, when the second fermentation is carried out, the fermentation temperature in the fermentation container is 42-44 ℃, and the fermentation time is 10-12 h.
According to the above technical solution, the present invention provides the following embodiments:
example 1
A probiotic beverage for assisting in regulating gastric flora comprises the following components in percentage by weight: 30% of inulin, 20% of isomalt, 20% of anhydrous glucose, 12.6% of maltodextrin, 10% of fructo-oligosaccharide, 2.7% of vitamin C, 2.1% of lactobacillus rhamnosus, 1.5% of lactobacillus salivarius and 1.1% of lactobacillus plantarum.
The preparation method of the probiotic beverage for assisting in regulating the gastric flora in the embodiment specifically comprises the following steps:
s1 cleaning and disinfecting: sterilizing the fermentation container at 96 deg.C for 13min, cleaning with clear water at least five times, oven drying the fermentation container, and preheating to 65 deg.C;
s2 mixing and stirring raw materials: weighing inulin, isomaltitol, anhydrous glucose, maltodextrin, fructo-oligosaccharide and vitamin C according to the weight percentage, adding purified water, and putting into a fermentation container;
s3 mixing and stirring: heating the feed liquid in the fermentation container while stirring, keeping the temperature at 40 ℃, and performing primary fermentation, wherein the mixing and stirring time is 15min, the heating temperature is 35 ℃, and the primary fermentation time is 4 h;
s4 probiotic fermentation: after the first fermentation is finished, weighing lactobacillus rhamnosus, lactobacillus salivarius and lactobacillus plantarum according to the weight percentage, putting the lactobacillus rhamnosus, the lactobacillus salivarius and the lactobacillus plantarum into a fermentation container for second fermentation, wherein the fermentation temperature in the fermentation container is 42 ℃, and the fermentation time is 12 hours;
s5 packaging: after fermentation is finished, cooling the probiotic by a cold-heat exchanger, filling, sealing, spraying code on a bottle cap, inspecting, and attaching a mark to obtain the probiotic beverage.
Example 2
A probiotic beverage for assisting in regulating gastric flora comprises the following components in percentage by weight: 32% of inulin, 18% of isomaltitol, 18% of anhydrous glucose, 12.6% of maltodextrin, 12% of fructo-oligosaccharide, 2.7% of vitamin C, 2.1% of lactobacillus rhamnosus, 1.5% of lactobacillus salivarius and 1.1% of lactobacillus plantarum.
The preparation method of the probiotic beverage for assisting in regulating the gastric flora in the embodiment comprises the following steps of:
s1 cleaning and disinfecting: sterilizing the fermentation container at 96 deg.C for 13min, cleaning with clear water at least five times, oven drying the fermentation container, and preheating to 65 deg.C;
s2 mixing and stirring raw materials: weighing inulin, isomaltitol, anhydrous glucose, maltodextrin, fructo-oligosaccharide and vitamin C according to the weight percentage, adding purified water, and putting into a fermentation container;
s3 mixing and stirring: heating the feed liquid in the fermentation container while stirring, keeping the temperature at 40 ℃, and performing primary fermentation, wherein the mixing and stirring time is 15min, the heating temperature is 35 ℃, and the primary fermentation time is 4 h;
s4 probiotic fermentation: after the first fermentation is finished, weighing lactobacillus rhamnosus, lactobacillus salivarius and lactobacillus plantarum according to the weight percentage, putting the lactobacillus rhamnosus, the lactobacillus salivarius and the lactobacillus plantarum into a fermentation container for second fermentation, wherein the fermentation temperature in the fermentation container is 42 ℃, and the fermentation time is 12 hours;
s5 packaging: after fermentation is finished, cooling the probiotic by a cold-heat exchanger, filling, sealing, spraying code on a bottle cap, inspecting, and attaching a mark to obtain the probiotic beverage.
Example 3
A probiotic beverage for assisting in regulating gastric flora comprises the following components in percentage by weight: 28% of inulin, 22% of isomalt, 22% of anhydrous glucose, 12% of maltodextrin, 8% of fructo-oligosaccharide, 2.7% of vitamin C, 2.3% of lactobacillus rhamnosus, 1.7% of lactobacillus salivarius and 1.3% of lactobacillus plantarum.
The preparation method of the probiotic beverage for assisting in regulating the gastric flora in the embodiment comprises the following steps of:
s1 cleaning and disinfecting: sterilizing the fermentation container at 96 deg.C for 13min, cleaning with clear water at least five times, oven drying the fermentation container, and preheating to 65 deg.C;
s2 mixing and stirring raw materials: weighing inulin, isomaltitol, anhydrous glucose, maltodextrin, fructo-oligosaccharide and vitamin C according to the weight percentage, adding purified water, and putting into a fermentation container;
s3 mixing and stirring: heating the feed liquid in the fermentation container while stirring, keeping the temperature at 40 ℃, and performing primary fermentation, wherein the mixing and stirring time is 15min, the heating temperature is 35 ℃, and the primary fermentation time is 4 h;
s4 probiotic fermentation: after the first fermentation is finished, weighing lactobacillus rhamnosus, lactobacillus salivarius and lactobacillus plantarum according to the weight percentage, putting the lactobacillus rhamnosus, the lactobacillus salivarius and the lactobacillus plantarum into a fermentation container for second fermentation, wherein the fermentation temperature in the fermentation container is 42 ℃, and the fermentation time is 12 hours;
s5 packaging: after fermentation is finished, cooling the probiotic by a cold-heat exchanger, filling, sealing, spraying code on a bottle cap, inspecting, and attaching a mark to obtain the probiotic beverage.
Comparative example 1
A probiotic beverage for assisting in regulating gastric flora comprises the following components in percentage by weight: 28% of inulin, 22% of isomalt, 22% of anhydrous glucose, 12% of maltodextrin, 8% of fructo-oligosaccharide, 2.7% of vitamin C, 2.3% of lactobacillus rhamnosus and 3% of lactobacillus salivarius.
The preparation method of the probiotic beverage for assisting in regulating the gastric flora in the embodiment comprises the following steps of:
s1 cleaning and disinfecting: sterilizing the fermentation container at 96 deg.C for 13min, cleaning with clear water at least five times, oven drying the fermentation container, and preheating to 65 deg.C;
s2 mixing and stirring raw materials: weighing inulin, isomaltitol, anhydrous glucose, maltodextrin, fructo-oligosaccharide and vitamin C according to the weight percentage, adding purified water, and putting into a fermentation container;
s3 mixing and stirring: heating the feed liquid in the fermentation container while stirring, keeping the temperature at 40 ℃, and performing primary fermentation, wherein the mixing and stirring time is 15min, the heating temperature is 35 ℃, and the primary fermentation time is 4 h;
s4 probiotic fermentation: after the first fermentation is finished, weighing lactobacillus rhamnosus and lactobacillus salivarius according to the weight percentage, putting the lactobacillus rhamnosus and the lactobacillus salivarius into a fermentation container for second fermentation, wherein the fermentation temperature in the fermentation container is 42 ℃, and the fermentation time is 12 hours;
s5 packaging: after fermentation is finished, cooling the probiotic by a cold-heat exchanger, filling, sealing, spraying code on a bottle cap, inspecting, and attaching a mark to obtain the probiotic beverage.
Comparative example 2
A probiotic beverage for assisting in regulating gastric flora comprises the following components in percentage by weight: 28% of inulin, 22% of isomalt, 22% of anhydrous glucose, 12% of maltodextrin, 8% of fructo-oligosaccharide, 2.7% of vitamin C, 4% of lactobacillus rhamnosus and 1.3% of lactobacillus plantarum.
The preparation method of the probiotic beverage for assisting in regulating the gastric flora in the embodiment comprises the following steps of:
s1 cleaning and disinfecting: sterilizing the fermentation container at 96 deg.C for 13min, cleaning with clear water at least five times, oven drying the fermentation container, and preheating to 65 deg.C;
s2 mixing and stirring raw materials: weighing inulin, isomaltitol, anhydrous glucose, maltodextrin, fructo-oligosaccharide and vitamin C according to the weight percentage, adding purified water, and putting into a fermentation container;
s3 mixing and stirring: heating the feed liquid in the fermentation container while stirring, keeping the temperature at 40 ℃, and performing primary fermentation, wherein the mixing and stirring time is 15min, the heating temperature is 35 ℃, and the primary fermentation time is 4 h;
s4 probiotic fermentation: after the first fermentation is finished, weighing the lactobacillus rhamnosus and the lactobacillus plantarum according to the weight percentage, putting the lactobacillus rhamnosus and the lactobacillus plantarum into a fermentation container for carrying out second fermentation, wherein the fermentation temperature in the fermentation container is 42 ℃, and the fermentation time is 12 hours;
s5 packaging: after fermentation is finished, cooling the probiotic by a cold-heat exchanger, filling, sealing, spraying code on a bottle cap, inspecting, and attaching a mark to obtain the probiotic beverage.
The percentage increase of lactobacillus rhamnosus, lactobacillus salivarius and lactobacillus plantarum in vivo after sugar content and one week of drinking of the probiotic beverage for assisting in regulating the gastric flora prepared in the 3 groups of examples and the 2 groups of groups according to the ratio is compared as shown in the following table:
the probiotics beverage for assisting in regulating the gastric flora, which is prepared by the invention, has low sugar content and is suitable for being taken by diabetes patients, the increased percentage of lactobacillus rhamnosus, lactobacillus salivarius and lactobacillus plantarum in a body is obviously increased after the probiotics beverage is drunk for one week, and the probiotics beverage is beneficial to nourishing the stomach and improving the health of the stomach.
The inulin added into the probiotic beverage for assisting in regulating the gastric flora prepared by the invention is natural water-soluble dietary fiber, can hardly be hydrolyzed and digested by gastric acid, and is utilized by beneficial microorganisms only in the colon, so that the intestinal environment is improved. It has been found that the degree of proliferation of bifidobacteria depends on the number of primary bifidobacteria in the large intestine of humans, and that the effect of proliferation is significant when inulin is used when the number of primary bifidobacteria is reduced, and not significant when inulin is used when the number of primary bifidobacteria is increased. Secondly, after the inulin is ingested, the gastrointestinal peristalsis can be enhanced, the gastrointestinal function can be improved, the digestion and the appetite can be increased, and the organism immunity can be improved.
The added isomaltulose has a slower hydrolysis rate and a much slower absorption rate than sucrose, and does not cause the fluctuation of blood sugar level and plasma insulin level, so the isomaltulose can be used as a sweetener for diabetics. However, isomalt has a caloric value of half that of sucrose, 8.4kJ/g, is a functional sweetener, and is suitable for obese patients.
The fructo-oligosaccharide added is not easy to be absorbed by human body, has low calorific value, does not cause obesity, and can be used for producing weight-reducing food and low-calorie food; the fructo-oligosaccharide has low sweetness, can be used for producing sugar-free or low-sugar foods, and is popular with people. The fructo-oligosaccharide has good physiological function, and the produced functional health food has effects of lowering blood pressure, strengthening intestine, promoting digestion, and improving gastrointestinal function.
The added maltodextrin has the characteristics of strong thickening property, good carrier property, small fermentability, good filling effect, no moisture absorption, no peculiar smell, easy digestion, low heat, low sweetness and the like. The maltodextrin contains a large amount of polysaccharides, and trace elements and mineral substances such as calcium, iron and the like which are beneficial to human bodies, and can promote normal substance metabolism of the human bodies, the maltodextrin has the advantages that the heat energy is easily balanced for human consumption in the metabolism of the human bodies, the fish load absorbed by gastrointestinal digestion is small, and the maltodextrin can be used as an excellent carrier of various sweetening agents, flavoring agents, filling agents and pigments, so that the pure flavor of the carried substances is ensured.
The added anhydrous glucose is used as a sweetening agent and is convenient to be absorbed by a human body; the added vitamin C can be taken into the body as a micronutrient, and the pH value of the vitamin C has very little influence on the human body through dissolution and digestion in the body, so that the pH value of the vitamin C does not need to be paid attention. The vitamin C is helpful for consolidating cell tissues, synthesizing collagen, strengthening bones and teeth, preventing gingival bleeding, and is harmless and beneficial to teeth and gums after being taken for a long time.
The lactobacillus rhamnosus is one of normal flora of human body, has high intestinal adhesion rate and strong colonization ability, has high-efficiency cholesterol reduction and cell division promotion, and can play important physiological health care functions of regulating intestinal flora, preventing and treating diarrhea, eliminating toxin, preventing decayed teeth, improving organism immunity, resisting cancer and the like.
The lactobacillus salivarius is used for stimulating an immune system, stimulating Th1 type immune response which can regulate allergic immune response to balance Th2 type immune response caused by allergy, and can achieve the effect of improving allergic constitution and stimulate immune cells to secrete the lactobacillus salivarius with antianaphylaxis related cell hormone concentration. The bacillus subtilis is gram-positive bacillus, does not generate spores, does not have catalase, oxidase and motility, can grow in aerobic and anaerobic environments, belongs to a facultative heterogeneous acidic strain, and does not generate gas during glucose metabolism.
The lactobacillus plantarum can generate lactic acid through metabolism in the stomach and the intestinal tract, inhibit the growth and reproduction of harmful bacteria, repair the normal function of the intestinal tract, maintain the ecological balance in the intestinal tract, improve the intestinal tract, reduce diarrhea, abdominal distension, constipation and the like, has an antibacterial effect, can not only defend listeria, staphylococcus and leuconostoc, but also resist the invasion of gram negative bacteria, catalase positive bacteria, escherichia coli, salmonella and other harmful bacteria, achieves the effect of reducing blood fat by reducing the cholesterol content in serum, and directly absorbs the cholesterol in the intestinal tract; converting cholesterol into polymer precipitate and discharging out of body; produce high-activity biological enzyme to degrade cholesterol.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (8)
1. A probiotic beverage for assisting in regulating gastric flora, which is characterized in that: comprises the following components in percentage by weight: 25-35% of inulin, 15-25% of isomaltitol, 15-25% of anhydrous glucose, 12-13% of maltodextrin, 8-12% of fructo-oligosaccharide, 2.5-3% of vitamin C, 2-2.5% of lactobacillus rhamnosus, 1-2% of lactobacillus salivarius and 1-1.5% of lactobacillus plantarum.
2. The probiotic beverage for assisting in regulating the flora of the stomach according to claim 1, characterized in that: comprises the following components in percentage by weight: 30% of inulin, 20% of isomalt, 20% of anhydrous glucose, 12.6% of maltodextrin, 10% of fructo-oligosaccharide, 2.7% of vitamin C, 2.1% of lactobacillus rhamnosus, 1.5% of lactobacillus salivarius and 1.1% of lactobacillus plantarum.
3. The probiotic beverage for assisting in regulating the flora of the stomach according to claim 1, characterized in that: comprises the following components in percentage by weight: 32% of inulin, 18% of isomaltitol, 18% of anhydrous glucose, 12.6% of maltodextrin, 12% of fructo-oligosaccharide, 2.7% of vitamin C, 2.1% of lactobacillus rhamnosus, 1.5% of lactobacillus salivarius and 1.1% of lactobacillus plantarum.
4. The probiotic beverage for assisting in regulating the flora of the stomach according to claim 1, characterized in that: comprises the following components in percentage by weight: 28% of inulin, 22% of isomalt, 22% of anhydrous glucose, 12% of maltodextrin, 8% of fructo-oligosaccharide, 2.7% of vitamin C, 2.3% of lactobacillus rhamnosus, 1.7% of lactobacillus salivarius and 1.3% of lactobacillus plantarum.
5. A preparation method of a probiotic beverage for assisting in regulating the flora of the stomach, which comprises the probiotic beverage for assisting in regulating the flora of the stomach of any one of claims 1 to 4, and is characterized in that: the method comprises the following specific steps:
s1 cleaning and disinfecting: sterilizing the fermentation container at 95-100 deg.C for 10-15min, cleaning with clear water for at least five times, oven drying the fermentation container, and preheating to 65 deg.C;
s2 mixing and stirring raw materials: weighing inulin, isomaltitol, anhydrous glucose, maltodextrin, fructo-oligosaccharide and vitamin C according to the weight percentage, adding purified water, and putting into a fermentation container;
s3 mixing and stirring: heating the feed liquid in the fermentation container while stirring, preserving heat at 40 ℃, and performing primary fermentation;
s4 probiotic fermentation: after the first fermentation is finished, weighing lactobacillus rhamnosus, lactobacillus salivarius and lactobacillus plantarum according to the weight percentage, and putting the lactobacillus rhamnosus, the lactobacillus salivarius and the lactobacillus plantarum into a fermentation container for second fermentation;
s5 packaging: after fermentation is finished, cooling the probiotic by a cold-heat exchanger, filling, sealing, spraying code on a bottle cap, inspecting, and attaching a mark to obtain the probiotic beverage.
6. The preparation method of the probiotic beverage for assisting in regulating the flora of the stomach according to claim 5, wherein the probiotic beverage comprises the following components: mixing and stirring for 10-15min at 35-40 deg.C.
7. The preparation method of the probiotic beverage for assisting in regulating the flora of the stomach according to claim 5, wherein the probiotic beverage comprises the following components: the time of the first fermentation is 3-5 h.
8. The preparation method of the probiotic beverage for assisting in regulating the flora of the stomach according to claim 5, wherein the probiotic beverage comprises the following components: when the second fermentation is carried out, the fermentation temperature in the fermentation container is 42-44 ℃, and the fermentation time is 10-12 h.
Priority Applications (1)
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| CN114304461A (en) * | 2021-12-30 | 2022-04-12 | 四川光友薯业有限公司 | Anthocyanin functional solid beverage and preparation method thereof |
| WO2022144509A1 (en) * | 2021-01-04 | 2022-07-07 | Idec Therapeutic | Composition comprising at least one probiotic, at least one antioxidant and polysaccharides from adaptogenic plant(s) |
| CN115181710A (en) * | 2022-09-13 | 2022-10-14 | 北京量化健康科技有限公司 | Lactobacillus salivarius B12WU and application thereof |
| CN115349584A (en) * | 2022-08-23 | 2022-11-18 | 开平市李氏实业发展有限公司 | Composite probiotic fermented plant beverage for improving intestinal barrier and immune function |
| CN115992075A (en) * | 2022-11-21 | 2023-04-21 | 中国科学院微生物研究所 | Lactobacillus rhamnosus capable of inhibiting pathogenic bacteria and promoting defecation and application thereof |
| CN117025488A (en) * | 2023-10-09 | 2023-11-10 | 广东益可维生物技术有限公司 | Technological method for improving intestinal tract colonization rate of probiotics and probiotics freeze-dried powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2022144509A1 (en) * | 2021-01-04 | 2022-07-07 | Idec Therapeutic | Composition comprising at least one probiotic, at least one antioxidant and polysaccharides from adaptogenic plant(s) |
| CN114304461A (en) * | 2021-12-30 | 2022-04-12 | 四川光友薯业有限公司 | Anthocyanin functional solid beverage and preparation method thereof |
| CN115349584A (en) * | 2022-08-23 | 2022-11-18 | 开平市李氏实业发展有限公司 | Composite probiotic fermented plant beverage for improving intestinal barrier and immune function |
| CN115181710A (en) * | 2022-09-13 | 2022-10-14 | 北京量化健康科技有限公司 | Lactobacillus salivarius B12WU and application thereof |
| CN115181710B (en) * | 2022-09-13 | 2022-11-25 | 北京量化健康科技有限公司 | Lactobacillus salivarius B12WU and application thereof |
| CN115992075A (en) * | 2022-11-21 | 2023-04-21 | 中国科学院微生物研究所 | Lactobacillus rhamnosus capable of inhibiting pathogenic bacteria and promoting defecation and application thereof |
| CN117025488A (en) * | 2023-10-09 | 2023-11-10 | 广东益可维生物技术有限公司 | Technological method for improving intestinal tract colonization rate of probiotics and probiotics freeze-dried powder |
| CN117025488B (en) * | 2023-10-09 | 2024-03-08 | 广东益可维生物技术有限公司 | Technological method for improving intestinal tract colonization rate of probiotics and probiotics freeze-dried powder |
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