CN111436596A - 一种促排便组合物及其制备方法 - Google Patents
一种促排便组合物及其制备方法 Download PDFInfo
- Publication number
- CN111436596A CN111436596A CN202010249354.5A CN202010249354A CN111436596A CN 111436596 A CN111436596 A CN 111436596A CN 202010249354 A CN202010249354 A CN 202010249354A CN 111436596 A CN111436596 A CN 111436596A
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- fruit
- fruit juice
- fermentation
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Classifications
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- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment
Abstract
本发明公开了本发明涉及一种促排便组合物,由以下重量份原料制备而成:决明子20‑35份,绿茶粉1‑5份,抗性糊精1‑10份、赤小豆浓缩粉1‑5份,芡实浓缩粉1‑5份,果蔬发酵液2‑5份,蜂蜜5‑15份,米醋2.5‑5份,水80‑120份。其安全无毒副作用,具有良好的促排便效果。
Description
技术领域
本发明涉及生物领域,特别是,涉及一种促排便组合物及其制备方法。
背景技术
随着竞争愈发激烈,人们面临的生活、学习、工作压力越来越大,且伴随高脂肪饮食的大量摄入,便秘现象在人群中越来越普遍。现有市场上,相关的保健产品品目繁多,但大多保健品中含有药品成分,虽然使用时有一定效果,但长期服用会对人体产生不利影响,不利于人体健康。
发明内容
为了克服现有技术的不足,本发明的目的在于提供一种促排便组合物,其安全无毒副作用,具有良好的促排便效果。
为解决上述问题,本发明所采用的技术方案如下:
一种促排便组合物,由以下重量份原料制备而成:
优选的,所述赤小豆浓缩粉为10:1的浓缩提取物。
优选的,所述芡实浓缩粉为10:1的浓缩提取物。
优选的,所述果蔬发酵液由西红柿、胡萝卜、芹菜、卷心菜、南瓜、苹果、梨、葡萄、菠萝、哈密瓜、柠檬、草莓、蓝莓、木瓜按照重量份比例2:4:1:1:2:4:4:6:2:1:1:4:2:2制成果汁后经发酵过程制备而成。
优选的,所述果蔬发酵液发酵过程采用保加利亚乳杆菌和嗜热链球菌复合发酵。
优选的,所述保加利亚乳杆菌和嗜热链球菌的添加量比例为1:2。
本发明还包括一种促排便组合物的制备方法,包括:
S101.制备果蔬发酵液:将西红柿、胡萝卜、芹菜、卷心菜、南瓜、苹果、梨、葡萄、菠萝、哈密瓜、柠檬、草莓、蓝莓、木瓜按照重量份比例2:4:1:1:2:4:4:6:2:1:1:4:2:2进行破碎后获得果汁,向果汁中加入等体积水获得果汁混合液,将果汁混合液置于发酵罐中,高温灭菌后加入菌种进行发酵,发酵后灭菌,即得;
S102.制备决明子蒸馏液:将决明子和水加入蒸锅,决明子隔水蒸制,蒸汽冷却回流,控制蒸锅中水溶液在540nm波长处透光度为0.25-0.3时结束蒸制,即得;
S103.将决明子蒸馏液、绿茶粉、抗性糊精、赤小豆浓缩粉、芡实浓缩粉、果蔬发酵液、蜂蜜和米醋混合并搅拌均匀,即得促排便组合物。
进一步的,所述步骤S101中菌种采用添加量1:2的保加利亚乳杆菌和嗜热链球菌,菌种添加量为果汁混合液重量的1%。
进一步的,所述步骤S101中发酵后灭菌具体为果汁混合液调整至初始PH5.8,38℃发酵47h后升温至85℃,保持30min进行灭菌。
相比现有技术,本发明的有益效果在于:
1、本发明中促排便组合物由天然化合物制备而成,不含任何药品成分,安全无毒副作用,口感好,具有良好的促排便效果,且本发明中促排便组合物可制成饮剂,使用方便。
2、决明子具有清肝泻火,养阴明目,降压降脂,润肠通便功效,对习惯性便秘者有一定的帮助;抗性糊精属于低分子水溶性膳食纤维。可以增加食物的纤维含量,还具有提供热量持久的功效;绿茶粉中的芳香族化合物能溶解脂肪,维生素B1和维生素C和茶碱能促进胃液分泌,有助于消化消脂;赤小豆浓缩粉利水消肿,润通肠道;芡实浓缩粉含有丰富膳食纤维补充人体所需营养素,促性排便,调节血糖和血脂水平;果蔬发酵液含低聚果糖,有机酸,氨基酸,肽,维生素等,具有调节肠道菌群和抗氧化功效;蜂蜜中的酶类含量丰富,帮助人体消化吸收,促进代谢,蜂蜜中还拥有多种维生素,促进身体健康;米醋中含有20多种氨基酸和16种有机酸,可促进新城代谢,平衡血液酸碱度,促进消化;多组分配合,起到更加优秀的排便效用。
具体实施方式
下面结合具体实施方式对本发明作进一步详细说明。
本发明涉及一种促排便组合物,由以下重量份原料制备而成:决明子20-35份,绿茶粉1-5份,抗性糊精1-10份、赤小豆浓缩粉1-5份,芡实浓缩粉1-5份,果蔬发酵液2-5份,蜂蜜5-15份,米醋2.5-5份,水80-120份。
优选的,所述赤小豆浓缩粉为10:1的浓缩提取物。所述芡实浓缩粉为10:1的浓缩提取物。所述果蔬发酵液由西红柿、胡萝卜、芹菜、卷心菜、南瓜、苹果、梨、葡萄、菠萝、哈密瓜、柠檬、草莓、蓝莓、木瓜按照重量份比例2:4:1:1:2:4:4:6:2:1:1:4:2:2制成果汁后经发酵过程制备而成;所述果蔬发酵液发酵过程采用保加利亚乳杆菌和嗜热链球菌复合发酵;所述保加利亚乳杆菌和嗜热链球菌的添加量比例为1:2。
本发明还包括一种促排便组合物的制备方法,包括:
S101.制备果蔬发酵液:将西红柿、胡萝卜、芹菜、卷心菜、南瓜、苹果、梨、葡萄、菠萝、哈密瓜、柠檬、草莓、蓝莓、木瓜按照重量份比例2:4:1:1:2:4:4:6:2:1:1:4:2:2进行破碎后获得果汁,向果汁中加入等体积水获得果汁混合液,将果汁混合液置于发酵罐中,高温灭菌后加入菌种进行发酵,发酵后灭菌,即得;
S102.制备决明子蒸馏液:将决明子和水加入蒸锅,决明子隔水蒸制,蒸汽冷却回流,控制蒸锅中水溶液在540nm波长处透光度为0.25-0.3时结束蒸制,即得;
S103.将决明子蒸馏液、绿茶粉、抗性糊精、赤小豆浓缩粉、芡实浓缩粉、果蔬发酵液、蜂蜜和米醋混合并搅拌均匀,即得促排便组合物。
进一步的,所述步骤S101中菌种采用添加量1:2的保加利亚乳杆菌和嗜热链球菌,菌种添加量为果汁混合液重量的1%;所述步骤S101中发酵后灭菌具体为果汁混合液调整至初始PH5.8,38℃发酵47h后升温至85℃,保持30min进行灭菌。
实施例1
制备促排便组合物C-1
S101.制备果蔬发酵液:将西红柿、胡萝卜、芹菜、卷心菜、南瓜、苹果、梨、葡萄、菠萝、哈密瓜、柠檬、草莓、蓝莓、木瓜按照重量份比例2:4:1:1:2:4:4:6:2:1:1:4:2:2进行破碎后获得果汁,向果汁中加入等体积水获得果汁混合液,将果汁混合液调整至PH5.8后置于发酵罐中,高温灭菌后加入1%添加量为1:2的保加利亚乳杆菌和嗜热链球菌38℃下进行发酵,发酵47h后升温至85℃,保持30min进行灭菌,即得果蔬发酵液。
按照下表1准备各原料
表1促排便组合物C-1配比表
组分 | 含量(kg) |
决明子 | 20 |
绿茶粉 | 1 |
抗性糊精 | 1.5 |
赤小豆浓缩粉 | 1 |
芡实浓缩粉 | 1 |
果蔬发酵液 | 3 |
蜂蜜 | 5 |
米醋 | 3 |
水 | 80 |
S102.制备决明子蒸馏液:将决明子和水加入蒸锅,决明子隔水蒸制,蒸汽冷却回流,控制蒸锅中水溶液在540nm波长处透光度为0.25-0.3时结束蒸制,即得;
S103.将决明子蒸馏液、绿茶粉、抗性糊精、赤小豆浓缩粉、芡实浓缩粉、果蔬发酵液、蜂蜜和米醋混合并搅拌均匀,即得促排便组合物C-1。
实施例2
制备促排便组合物C-2
S201.制备果蔬发酵液:将西红柿、胡萝卜、芹菜、卷心菜、南瓜、苹果、梨、葡萄、菠萝、哈密瓜、柠檬、草莓、蓝莓、木瓜按照重量份比例2:4:1:1:2:4:4:6:2:1:1:4:2:2进行破碎后获得果汁,向果汁中加入等体积水获得果汁混合液,将果汁混合液调整至PH5.8后置于发酵罐中,高温灭菌后加入1%添加量为1:2的保加利亚乳杆菌和嗜热链球菌38℃下进行发酵,发酵47h后升温至85℃,保持30min进行灭菌,即得果蔬发酵液。
按照下表2准备各原料
表2促排便组合物C-2配比表
组分 | 含量(kg) |
决明子 | 25 |
绿茶粉 | 2.5 |
抗性糊精 | 3.5 |
赤小豆浓缩粉 | 2 |
芡实浓缩粉 | 2 |
果蔬发酵液 | 3 |
蜂蜜 | 8 |
米醋 | 3 |
水 | 95 |
S202.制备决明子蒸馏液:将决明子和水加入蒸锅,决明子隔水蒸制,蒸汽冷却回流,控制蒸锅中水溶液在540nm波长处透光度为0.25-0.3时结束蒸制,即得;
S203.将决明子蒸馏液、绿茶粉、抗性糊精、赤小豆浓缩粉、芡实浓缩粉、果蔬发酵液、蜂蜜和米醋混合并搅拌均匀,即得促排便组合物C-2。
实施例3
制备促排便组合物C-3
S301.制备果蔬发酵液:将西红柿、胡萝卜、芹菜、卷心菜、南瓜、苹果、梨、葡萄、菠萝、哈密瓜、柠檬、草莓、蓝莓、木瓜按照重量份比例2:4:1:1:2:4:4:6:2:1:1:4:2:2进行破碎后获得果汁,向果汁中加入等体积水获得果汁混合液,将果汁混合液调整至PH5.8后置于发酵罐中,高温灭菌后加入1%添加量为1:2的保加利亚乳杆菌和嗜热链球菌38℃下进行发酵,发酵47h后升温至85℃,保持30min进行灭菌,即得果蔬发酵液。
按照下表3准备各原料
表3促排便组合物C-3配比表
组分 | 含量(kg) |
决明子 | 30 |
绿茶粉 | 4 |
抗性糊精 | 7 |
赤小豆浓缩粉 | 3 |
芡实浓缩粉 | 3 |
果蔬发酵液 | 4 |
蜂蜜 | 12 |
米醋 | 4 |
水 | 110 |
S302.制备决明子蒸馏液:将决明子和水加入蒸锅,决明子隔水蒸制,蒸汽冷却回流,控制蒸锅中水溶液在540nm波长处透光度为0.25-0.3时结束蒸制,即得;
S303.将决明子蒸馏液、绿茶粉、抗性糊精、赤小豆浓缩粉、芡实浓缩粉、果蔬发酵液、蜂蜜和米醋混合并搅拌均匀,即得促排便组合物C-3。
实施例4
制备促排便组合物C-4
S401.制备果蔬发酵液:将西红柿、胡萝卜、芹菜、卷心菜、南瓜、苹果、梨、葡萄、菠萝、哈密瓜、柠檬、草莓、蓝莓、木瓜按照重量份比例2:4:1:1:2:4:4:6:2:1:1:4:2:2进行破碎后获得果汁,向果汁中加入等体积水获得果汁混合液,将果汁混合液调整至PH5.8后置于发酵罐中,高温灭菌后加入1%添加量为1:2的保加利亚乳杆菌和嗜热链球菌38℃下进行发酵,发酵47h后升温至85℃,保持30min进行灭菌,即得果蔬发酵液。
按照下表4准备各原料
表4促排便组合物C-4配比表
组分 | 含量(kg) |
决明子 | 35 |
绿茶粉 | 5 |
抗性糊精 | 10 |
赤小豆浓缩粉 | 5 |
芡实浓缩粉 | 5 |
果蔬发酵液 | 5 |
蜂蜜 | 15 |
米醋 | 5 |
水 | 120 |
S402.制备决明子蒸馏液:将决明子和水加入蒸锅,决明子隔水蒸制,蒸汽冷却回流,控制蒸锅中水溶液在540nm波长处透光度为0.25-0.3时结束蒸制,即得;
S403.将决明子蒸馏液、绿茶粉、抗性糊精、赤小豆浓缩粉、芡实浓缩粉、果蔬发酵液、蜂蜜和米醋混合并搅拌均匀,即得促排便组合物C-4。
实施例5
产品功效试验:
1、受试对象:习惯性便秘者,大便一周少于三次者。用实施例1-4产品,功效试验期间不使用其他药物,受试者均未患可能对试验结果产生影响的疾病。
2、测试方法:征集104位受试者,随机分成5组,分别为C-1组(21人)、C-2组(21人)、C-3组(21人)、C-4组(21人)和对照组(20人)。C-1~、C-4组分别使用实施例1-4产品,每天服用实施例产品两次,早晚各一次,早上空腹食用,每次剂量为50毫升;对照组每天服用白开水两次,早晚各一次,早上空腹食用,每次剂量为50毫升。
3、观察指标:
a、安全性指标:精神、睡眠、大小便、血压、肝肾功能检查。
b、功效指标:排便次数、排便状况、粪便性状、
4、安全性评价:
84位服用实施例产品的受试者均对实施例产品有良好的耐受性,无不良反应发生,血压、肝肾功能无异常变化。20为对照组的受试者无不良反应发生,血压、肝肾功能无异常变化。
5、功效评价:
5.1排便状况分四级,一级:排便正常,0分;二级:有下坠感、不适感,1分;三级:下坠感、不适感明显,伴排便困难,2分;四级:排便困难,经常出现腹痛和肛门烧灼感,3分。对两组人员进行打分,取平均值。
表5:排便状况
组别 | 人数 | 受试前 | 受试后 | 差值 |
C-1组 | 21 | 2.48 | 0.51 | 1.97 |
C-2组 | 21 | 2.46 | 0.53 | 1.93 |
C-3组 | 21 | 2.49 | 0.52 | 1.97 |
C-4组 | 21 | 2.47 | 0.51 | 1.96 |
对照组 | 20 | 2.48 | 2.46 | 0.02 |
受试组在使用实施例产品后,排便状况有明显改善,和对照组有明显差异。
5.2记录受试者受试前一周和受试7天的排便次数,取平均值。
表6:排便次数
组别 | 人数 | 受试前 | 受试后 | 差值 |
C-1组 | 21 | 2.32 | 6.12 | 3.8 |
C-2组 | 21 | 2.34 | 6.15 | 3.81 |
C-3组 | 21 | 2.31 | 6.13 | 3.82 |
C-4组 | 21 | 2.35 | 6.11 | 3.76 |
对照组 | 20 | 2.33 | 2.46 | 0.13 |
受试组在使用实施例产品后,排便次数有明显增加,和对照组有明显差异。
粪便状态分为3级,一级:像蛇和香肠,平滑及软,有明显边缘,无明显团块,易排出,0分;二级:像香肠,边缘粗糙,松散,有明显团块,1分;3级:分离的果核状硬块,排便困难,2分。对两组人员进行打分,取平均值。
7:粪便状态
组别 | 人数 | 受试前 | 受试后 | 差值 |
C-1组 | 21 | 1.75 | 0.34 | 1.41 |
C-2组 | 21 | 1.75 | 0.35 | 1.4 |
C-3组 | 21 | 1.76 | 0.34 | 1.42 |
C-4组 | 21 | 1.74 | 0.36 | 1.38 |
对照组 | 20 | 1.73 | 1.71 | 0.02 |
受试组在使用实施例产品后,粪便状态有明显改善,和对照组有明显差异。
对本领域的技术人员来说,可根据以上描述的技术方案以及构思,做出其它各种相应的改变以及形变,而所有的这些改变以及形变都应该属于本发明权利要求的保护范围之内。
Claims (9)
2.如权利要求1所述的促排便组合物,其特征在于,所述赤小豆浓缩粉为10:1的浓缩提取物。
3.如权利要求1所述的促排便组合物,其特征在于,所述芡实浓缩粉为10:1的浓缩提取物。
4.如权利要求1所述的促排便组合物,其特征在于,所述果蔬发酵液由西红柿、胡萝卜、芹菜、卷心菜、南瓜、苹果、梨、葡萄、菠萝、哈密瓜、柠檬、草莓、蓝莓、木瓜按照重量份比例2:4:1:1:2:4:4:6:2:1:1:4:2:2制成果汁后经发酵过程制备而成。
5.如权利要求4所述的促排便组合物,其特征在于,所述果蔬发酵液发酵过程采用保加利亚乳杆菌和嗜热链球菌复合发酵。
6.如权利要求5所述的促排便组合物,其特征在于,所述保加利亚乳杆菌和嗜热链球菌的添加量比例为1:2。
7.权利要求1所述促排便组合物的制备方法,包括:
S101.制备果蔬发酵液:将西红柿、胡萝卜、芹菜、卷心菜、南瓜、苹果、梨、葡萄、菠萝、哈密瓜、柠檬、草莓、蓝莓、木瓜按照重量份比例2:4:1:1:2:4:4:6:2:1:1:4:2:2进行破碎后获得果汁,向果汁中加入等体积水获得果汁混合液,将果汁混合液置于发酵罐中,高温灭菌后加入菌种进行发酵,发酵后灭菌,即得;
S102.制备决明子蒸馏液:将决明子和水加入蒸锅,决明子隔水蒸制,蒸汽冷却回流,控制蒸锅中水溶液在540nm波长处透光度为0.25-0.3时结束蒸制,即得;
S103.将决明子蒸馏液、绿茶粉、抗性糊精、赤小豆浓缩粉、芡实浓缩粉、果蔬发酵液、蜂蜜和米醋混合并搅拌均匀,即得促排便组合物。
8.如权利要求7所述的促排便组合物的制备方法,其特征在于,所述步骤S101中菌种采用添加量1:2的保加利亚乳杆菌和嗜热链球菌,菌种添加量为果汁混合液重量的1%。
9.如权利要求7所述的促排便组合物的制备方法,其特征在于,所述步骤S101中发酵后灭菌具体为果汁混合液调整至初始PH5.8,38℃发酵47h后升温至85℃,保持30min进行灭菌。
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