CN111480754A - Probiotic beverage beneficial to female private health and preparation method thereof - Google Patents
Probiotic beverage beneficial to female private health and preparation method thereof Download PDFInfo
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- CN111480754A CN111480754A CN202010309410.XA CN202010309410A CN111480754A CN 111480754 A CN111480754 A CN 111480754A CN 202010309410 A CN202010309410 A CN 202010309410A CN 111480754 A CN111480754 A CN 111480754A
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- fermentation
- lactobacillus
- oligosaccharide
- female
- probiotic beverage
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- 239000006041 probiotic Substances 0.000 title claims abstract description 70
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 70
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 63
- 235000013361 beverage Nutrition 0.000 title claims abstract description 49
- 230000036541 health Effects 0.000 title claims abstract description 36
- 230000009286 beneficial effect Effects 0.000 title abstract description 16
- 238000002360 preparation method Methods 0.000 title description 12
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims abstract description 37
- 241000186869 Lactobacillus salivarius Species 0.000 claims abstract description 36
- 241000186604 Lactobacillus reuteri Species 0.000 claims abstract description 34
- 229940001882 lactobacillus reuteri Drugs 0.000 claims abstract description 34
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 31
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- 229940035034 maltodextrin Drugs 0.000 claims abstract description 31
- 240000001717 Vaccinium macrocarpon Species 0.000 claims abstract description 29
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims abstract description 29
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims abstract description 29
- 235000004634 cranberry Nutrition 0.000 claims abstract description 29
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims abstract description 29
- 229940107187 fructooligosaccharide Drugs 0.000 claims abstract description 29
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- 150000003271 galactooligosaccharides Chemical class 0.000 claims abstract description 27
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- 239000000811 xylitol Substances 0.000 claims abstract description 23
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- 238000011049 filling Methods 0.000 claims description 10
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- 239000007788 liquid Substances 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 239000008213 purified water Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
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- 238000005507 spraying Methods 0.000 claims description 8
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 230000028993 immune response Effects 0.000 description 6
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- 238000001035 drying Methods 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 241000186000 Bifidobacterium Species 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 241000222122 Candida albicans Species 0.000 description 4
- 241000588724 Escherichia coli Species 0.000 description 4
- 241000207201 Gardnerella vaginalis Species 0.000 description 4
- 241000186779 Listeria monocytogenes Species 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 4
- 241000607142 Salmonella Species 0.000 description 4
- 241000191967 Staphylococcus aureus Species 0.000 description 4
- 241000194017 Streptococcus Species 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 230000002378 acidificating effect Effects 0.000 description 4
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- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
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- 210000004027 cell Anatomy 0.000 description 4
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- 239000000796 flavoring agent Substances 0.000 description 4
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- 230000002401 inhibitory effect Effects 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 229920001542 oligosaccharide Polymers 0.000 description 4
- 150000002482 oligosaccharides Chemical class 0.000 description 4
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- 239000003053 toxin Substances 0.000 description 4
- 231100000765 toxin Toxicity 0.000 description 4
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- 238000001727 in vivo Methods 0.000 description 3
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- 206010000050 Abdominal adhesions Diseases 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 2
- 235000014469 Bacillus subtilis Nutrition 0.000 description 2
- 241000186016 Bifidobacterium bifidum Species 0.000 description 2
- 102000016938 Catalase Human genes 0.000 description 2
- 108010053835 Catalase Proteins 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 208000036649 Dysbacteriosis Diseases 0.000 description 2
- 208000027244 Dysbiosis Diseases 0.000 description 2
- 206010019375 Helicobacter infections Diseases 0.000 description 2
- 241000590002 Helicobacter pylori Species 0.000 description 2
- 206010020751 Hypersensitivity Diseases 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 2
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 2
- LYPFDBRUNKHDGX-SOGSVHMOSA-N N1C2=CC=C1\C(=C1\C=CC(=N1)\C(=C1\C=C/C(/N1)=C(/C1=N/C(/CC1)=C2/C1=CC(O)=CC=C1)C1=CC(O)=CC=C1)\C1=CC(O)=CC=C1)C1=CC(O)=CC=C1 Chemical compound N1C2=CC=C1\C(=C1\C=CC(=N1)\C(=C1\C=C/C(/N1)=C(/C1=N/C(/CC1)=C2/C1=CC(O)=CC=C1)C1=CC(O)=CC=C1)\C1=CC(O)=CC=C1)C1=CC(O)=CC=C1 LYPFDBRUNKHDGX-SOGSVHMOSA-N 0.000 description 2
- 208000001132 Osteoporosis Diseases 0.000 description 2
- 102000004316 Oxidoreductases Human genes 0.000 description 2
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- 239000002253 acid Substances 0.000 description 2
- 208000026935 allergic disease Diseases 0.000 description 2
- 230000007815 allergy Effects 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 229940002008 bifidobacterium bifidum Drugs 0.000 description 2
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- 230000000052 comparative effect Effects 0.000 description 2
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- 201000003146 cystitis Diseases 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
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- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 210000004211 gastric acid Anatomy 0.000 description 2
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- 239000005556 hormone Substances 0.000 description 2
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- 210000002865 immune cell Anatomy 0.000 description 2
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- 208000015181 infectious disease Diseases 0.000 description 2
- 230000004054 inflammatory process Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000008558 metabolic pathway by substance Effects 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
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- 230000008719 thickening Effects 0.000 description 2
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 2
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- 210000001635 urinary tract Anatomy 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 1
- 229940039696 lactobacillus Drugs 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
- A23L2/52—Adding ingredients
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
-
- 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
- A23V2400/173—Reuteri
-
- 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
-
- 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
Abstract
The invention relates to the technical field of food processing, in particular to a probiotic beverage beneficial to female private health, which comprises the following components in percentage by weight: 25-30% of fructo-oligosaccharide, 25-27% of maltodextrin, 22-24% of xylitol, 12-14% of cranberry fruit powder, 6.5-7% of galacto-oligosaccharide, 1.5-2% of lactobacillus salivarius, 1.5-2% of lactobacillus rhamnosus and 1-1.5% of lactobacillus reuteri. The probiotic beverage beneficial to female private health prepared by the invention has the advantages of low sugar content, obvious increase of the percentage of lactobacillus rhamnosus, lactobacillus reuteri and lactobacillus salivarius in intestinal tracts after one week, inhibition effect on common vaginal pathogenic bacteria, obvious effect, capability of effectively maintaining ecological balance of bacterial flora at female private parts, improvement on vaginal cleanliness and enhancement of vaginal self-cleaning function, supplementation of female vaginal probiotics by drinking, adjustment of female vaginal microecology, capability of effectively improving female vaginal cleanliness, and suitability for various female vaginosis or female private care caused by vaginal flora imbalance.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a probiotic beverage beneficial to private health of women and a preparation method thereof.
Background
The normal healthy environment of the vagina of the female is weakly acidic, and inhabits a large number of lactobacillus, so that the normal acidic environment of the vagina is maintained, and the growth and the propagation of pathogenic bacteria in the vagina are inhibited. Therefore, the root cause of gynecological inflammation of female friends is mostly caused by massive loss of probiotics.
Disclosure of Invention
The invention aims to provide a probiotic beverage which is beneficial to female private health and a preparation method thereof, so as to solve the problem that most of the root cause problems of gynecological inflammation of women and friends at present in the background art are caused by the loss of a large amount of probiotics.
In order to achieve the purpose, the invention provides the following technical scheme:
a probiotic beverage for female private health is prepared from the following components in percentage by weight: 25-30% of fructo-oligosaccharide, 25-27% of maltodextrin, 22-24% of xylitol, 12-14% of cranberry fruit powder, 6.5-7% of galacto-oligosaccharide, 1.5-2% of lactobacillus salivarius, 1.5-2% of lactobacillus rhamnosus and 1-1.5% of lactobacillus reuteri.
Preferably, the composition comprises the following components in percentage by weight: 26.7% of fructo-oligosaccharide, 25.3% of maltodextrin, 23.3% of xylitol, 13.3% of cranberry fruit powder, 6.7% of galacto-oligosaccharide, 1.6% of lactobacillus salivarius, 2% of lactobacillus rhamnosus and 1.1% of lactobacillus reuteri.
Preferably, the composition comprises the following components in percentage by weight: 28% of fructo-oligosaccharide, 25% of maltodextrin, 22.3% of xylitol, 13.3% of cranberry fruit powder, 6.7% of galacto-oligosaccharide, 1.6% of lactobacillus salivarius, 2% of lactobacillus rhamnosus and 1.1% of lactobacillus reuteri.
Preferably, the composition comprises the following components in percentage by weight: 25% of fructo-oligosaccharide, 26% of maltodextrin, 22.8% of xylitol, 12.8% of cranberry fruit powder, 6.7% of galacto-oligosaccharide, 1.6% of lactobacillus salivarius, 2% of lactobacillus rhamnosus and 1.1% of lactobacillus reuteri.
On the other hand, the invention also provides a preparation method of the probiotic beverage beneficial to female private health, 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 fructo-oligosaccharide, maltodextrin, xylitol, cranberry fruit powder and galacto-oligosaccharide 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 salivarius, lactobacillus rhamnosus and lactobacillus reuteri according to the weight percentage, and putting the weighed lactobacillus salivarius, lactobacillus rhamnosus and lactobacillus reuteri 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 2-4 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 probiotic beverage which is beneficial to female private health and prepared by the invention is added with fructooligosaccharide which has the physicochemical property of common functional oligosaccharide, can obviously improve the microbial population proportion in intestinal tract, is an activated proliferation factor of bifidobacterium in the intestinal tract, can reduce and inhibit the generation of putrefactive substances in the intestinal tract, inhibit the growth of harmful bacteria and regulate the balance in the intestinal tract; can promote the absorption and utilization of trace elements of iron and calcium to prevent osteoporosis; can reduce liver toxin, can generate anticancer organic acid in intestines, and has obvious cancer prevention function; and the taste is pure, fragrant, sweet and delicious, and has the fragrance similar to fat and the smooth and greasy feeling of mouth feel.
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 cranberry beverage prepared from the cranberry fruit powder can effectively inhibit helicobacter pylori and resist bacterial gastric ulcer, has strong antioxidation, can reduce low-density cholesterol and triglyceride, and is particularly suitable for women. The product can be taken more than 350 ml daily, and is helpful for preventing urinary tract infection and cystitis. The cranberry can be taken properly, so that the immunity effect is enhanced, and the urinary system infection is prevented; can inhibit the growth and reproduction of various pathogenic bacteria, prevent the adhesion of these pathogenic bacteria to cells in vivo (such as epithelial cells of urinary tract), prevent and control female urinary tract infection, and inhibit helicobacter pylori infection; helping to maintain the integrity of the bladder wall and maintain the normal pH of the urethra.
The galacto-oligosaccharide has strong acid resistance and heat resistance, and cannot lose the original characteristics due to high-temperature sterilization and decomposition of gastric acid of a human body in the processing process, but the fructo-oligosaccharide does not have the characteristics. Galactooligosaccharides can be effectively utilized by both bifidobacteria B and lactic acid bacteria A. Oligosaccharides such as fructooligosaccharide FOS can be used only by Lactobacillus lactis A, but not by Bifidobacterium bifidum B.
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 reuteri has an inhibiting effect on common vaginal pathogenic bacteria, such as escherichia coli, streptococcus type B, gardnerella vaginalis, candida albicans, staphylococcus aureus, listeria monocytogenes and salmonella, has an obvious effect, can effectively maintain the ecological balance of bacterial flora at the female private parts, improve the vaginal cleanliness, enhance the vaginal self-cleaning function, supplement female vaginal probiotics in a drinking mode, adjust the vaginal microecology of the female, can effectively improve the vaginal cleanliness of the female, and is suitable for various female vaginosis or female private care caused by imbalance of vaginal flora.
Compared with the prior art, the invention has the beneficial effects that: the probiotic beverage beneficial to female private health and the preparation method thereof have the advantages that the probiotic beverage beneficial to female private health is low in sugar content, the percentage increase of lactobacillus rhamnosus, lactobacillus reuteri and lactobacillus salivarius in intestinal tracts is obvious after one week, the probiotic beverage has an inhibiting effect on common vaginal pathogenic bacteria such as escherichia coli, streptococcus type B, gardnerella vaginalis, candida albicans, staphylococcus aureus, listeria monocytogenes and salmonella, the effect is obvious, the ecological balance of female private part flora can be effectively maintained, the vaginal cleanliness is improved, the vaginal function is enhanced, the female vaginal probiotics is supplemented in a drinking mode, the female vaginal microecology is adjusted, the female vaginal cleanliness can be effectively improved, and the probiotic beverage is suitable for various female vaginosis or female private nursing caused by vaginal dysbacteriosis.
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 female private health is prepared from the following components in percentage by weight: 25-30% of fructo-oligosaccharide, 25-27% of maltodextrin, 22-24% of xylitol, 12-14% of cranberry fruit powder, 6.5-7% of galacto-oligosaccharide, 1.5-2% of lactobacillus salivarius, 1.5-2% of lactobacillus rhamnosus and 1-1.5% of lactobacillus reuteri.
On the other hand, the invention also provides a preparation method of the probiotic beverage beneficial to female private health, 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 fructo-oligosaccharide, maltodextrin, xylitol, cranberry fruit powder and galacto-oligosaccharide 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 salivarius, lactobacillus rhamnosus and lactobacillus reuteri according to the weight percentage, and putting the weighed lactobacillus salivarius, lactobacillus rhamnosus and lactobacillus reuteri 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 2-4 h.
It is worth to say that 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 female private health is prepared from the following components in percentage by weight: 26.7% of fructo-oligosaccharide, 25.3% of maltodextrin, 23.3% of xylitol, 13.3% of cranberry fruit powder, 6.7% of galacto-oligosaccharide, 1.6% of lactobacillus salivarius, 2% of lactobacillus rhamnosus and 1.1% of lactobacillus reuteri.
The preparation method of the probiotic beverage for female private health care in the embodiment specifically comprises the following steps:
s1 cleaning and disinfecting: sterilizing the fermentation container at high temperature of 98 ℃ for 10min, cleaning the fermentation container with clear water for at least five times, drying the fermentation container, and preheating to 65 ℃;
s2 mixing and stirring raw materials: after the fermentation container is cooled to 30 ℃, weighing fructo-oligosaccharide, maltodextrin, xylitol, cranberry fruit powder and galacto-oligosaccharide according to the weight percentage, adding purified water, and putting into the 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 10min, the heating temperature is 40 ℃, and the primary fermentation time is 3 h;
s4 probiotic fermentation: after the first fermentation is finished, weighing lactobacillus salivarius, lactobacillus rhamnosus and lactobacillus reuteri according to the weight percentage, putting the weighed lactobacillus salivarius, lactobacillus rhamnosus and lactobacillus reuteri into a fermentation container for second fermentation, wherein the fermentation temperature in the fermentation container is 43 ℃, and the fermentation time is 10 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 female private health is prepared from the following components in percentage by weight: 28% of fructo-oligosaccharide, 25% of maltodextrin, 22.3% of xylitol, 13.3% of cranberry fruit powder, 6.7% of galacto-oligosaccharide, 1.6% of lactobacillus salivarius, 2% of lactobacillus rhamnosus and 1.1% of lactobacillus reuteri.
The preparation method of the probiotic beverage for female private health promotion in the embodiment comprises the following steps:
s1 cleaning and disinfecting: sterilizing the fermentation container at high temperature of 98 ℃ for 10min, cleaning the fermentation container with clear water for at least five times, drying the fermentation container, and preheating to 65 ℃;
s2 mixing and stirring raw materials: after the fermentation container is cooled to 30 ℃, weighing fructo-oligosaccharide, maltodextrin, xylitol, cranberry fruit powder and galacto-oligosaccharide according to the weight percentage, adding purified water, and putting into the 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 10min, the heating temperature is 40 ℃, and the primary fermentation time is 3 h;
s4 probiotic fermentation: after the first fermentation is finished, weighing lactobacillus salivarius, lactobacillus rhamnosus and lactobacillus reuteri according to the weight percentage, putting the weighed lactobacillus salivarius, lactobacillus rhamnosus and lactobacillus reuteri into a fermentation container for second fermentation, wherein the fermentation temperature in the fermentation container is 43 ℃, and the fermentation time is 10 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 female private health is prepared from the following components in percentage by weight: 25% of fructo-oligosaccharide, 26% of maltodextrin, 22.8% of xylitol, 12.8% of cranberry fruit powder, 6.7% of galacto-oligosaccharide, 1.6% of lactobacillus salivarius, 2% of lactobacillus rhamnosus and 1.1% of lactobacillus reuteri.
The preparation method of the probiotic beverage for female private health promotion in the embodiment comprises the following steps:
s1 cleaning and disinfecting: sterilizing the fermentation container at high temperature of 98 ℃ for 10min, cleaning the fermentation container with clear water for at least five times, drying the fermentation container, and preheating to 65 ℃;
s2 mixing and stirring raw materials: after the fermentation container is cooled to 30 ℃, weighing fructo-oligosaccharide, maltodextrin, xylitol, cranberry fruit powder and galacto-oligosaccharide according to the weight percentage, adding purified water, and putting into the 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 10min, the heating temperature is 40 ℃, and the primary fermentation time is 3 h;
s4 probiotic fermentation: after the first fermentation is finished, weighing lactobacillus salivarius, lactobacillus rhamnosus and lactobacillus reuteri according to the weight percentage, putting the weighed lactobacillus salivarius, lactobacillus rhamnosus and lactobacillus reuteri into a fermentation container for second fermentation, wherein the fermentation temperature in the fermentation container is 43 ℃, and the fermentation time is 10 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 female private health is prepared from the following components in percentage by weight: 25% of fructo-oligosaccharide, 26% of maltodextrin, 22.8% of xylitol, 12.8% of cranberry fruit powder, 6.7% of galacto-oligosaccharide, 1.6% of lactobacillus salivarius and 3.1% of lactobacillus rhamnosus.
The preparation method of the probiotic beverage for female private health promotion in the embodiment comprises the following steps:
s1 cleaning and disinfecting: sterilizing the fermentation container at high temperature of 98 ℃ for 10min, cleaning the fermentation container with clear water for at least five times, drying the fermentation container, and preheating to 65 ℃;
s2 mixing and stirring raw materials: after the fermentation container is cooled to 30 ℃, weighing fructo-oligosaccharide, maltodextrin, xylitol, cranberry fruit powder and galacto-oligosaccharide according to the weight percentage, adding purified water, and putting into the 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 10min, the heating temperature is 40 ℃, and the primary fermentation time is 3 h;
s4 probiotic fermentation: after the first fermentation is finished, weighing lactobacillus salivarius and lactobacillus rhamnosus according to the weight percentage, and putting the weighed lactobacillus salivarius and lactobacillus rhamnosus into a fermentation container for second fermentation, wherein the fermentation temperature in the fermentation container is 43 ℃, and the fermentation time is 10 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 female private health comprises fructo-oligosaccharide 25%, maltodextrin 26%, xylitol 22.8%, cranberry fruit powder 12.8%, galacto-oligosaccharide 6.7%, Lactobacillus rhamnosus 3.6%, and Lactobacillus reuteri 1.1%.
The preparation method of the probiotic beverage for female private health promotion in the embodiment comprises the following steps:
s1 cleaning and disinfecting: sterilizing the fermentation container at high temperature of 98 ℃ for 10min, cleaning the fermentation container with clear water for at least five times, drying the fermentation container, and preheating to 65 ℃;
s2 mixing and stirring raw materials: after the fermentation container is cooled to 30 ℃, weighing fructo-oligosaccharide, maltodextrin, xylitol, cranberry fruit powder and galacto-oligosaccharide according to the weight percentage, adding purified water, and putting into the 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 10min, the heating temperature is 40 ℃, and the primary fermentation time is 3 h;
s4 probiotic fermentation: after the first fermentation is finished, weighing the lactobacillus rhamnosus and the lactobacillus reuteri according to the weight percentage, putting the lactobacillus rhamnosus and the lactobacillus reuteri into a fermentation container for carrying out second fermentation, wherein the fermentation temperature in the fermentation container is 43 ℃, and the fermentation time is 10 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 in the sugar content, in vivo after one week of consumption, of lactobacillus rhamnosus, lactobacillus reuteri and lactobacillus salivarius of the probiotic beverages prepared in proportion to the 3 groups of examples and 2 groups above was compared as shown in the following table:
the probiotic beverage beneficial to female privy health has the advantages that the sugar content is low, the percentage increase of lactobacillus rhamnosus, lactobacillus reuteri and lactobacillus salivarius in intestinal tracts is obvious after one week, the probiotic beverage has an inhibiting effect on common vaginal pathogenic bacteria such as escherichia coli, streptococcus type B, gardnerella vaginalis, candida albicans, staphylococcus aureus, listeria monocytogenes and salmonella, the effect is obvious, the ecological balance of female privy flora can be effectively maintained, the vaginal cleanliness is improved, the vaginal self-cleaning function is enhanced, the female vaginal probiotics is supplemented in a drinking mode, the female vaginal microecology is adjusted, the female vaginal cleanliness can be effectively improved, and the probiotic beverage is suitable for various female vaginosis or gynecological nursing caused by vaginal dysbacteriosis.
The probiotic beverage which is beneficial to female private health and prepared by the invention is added with fructooligosaccharide which has the physicochemical property of common functional oligosaccharide, can obviously improve the microbial population proportion in intestinal tract, is an activated proliferation factor of bifidobacterium in the intestinal tract, can reduce and inhibit the generation of putrefactive substances in the intestinal tract, inhibit the growth of harmful bacteria and regulate the balance in the intestinal tract; can promote the absorption and utilization of trace elements of iron and calcium to prevent osteoporosis; can reduce liver toxin, can generate anticancer organic acid in intestines, and has obvious cancer prevention function; and the taste is pure, fragrant, sweet and delicious, and has the fragrance similar to fat and the smooth and greasy feeling of mouth feel.
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 cranberry beverage prepared from the cranberry fruit powder can effectively inhibit helicobacter pylori and resist bacterial gastric ulcer, has strong antioxidation, can reduce low-density cholesterol and triglyceride, and is particularly suitable for women. The product can be taken more than 350 ml daily, and is helpful for preventing urinary tract infection and cystitis. The cranberry can be taken properly, so that the immunity effect is enhanced, and the urinary system infection is prevented; can inhibit the growth and reproduction of various pathogenic bacteria, prevent the adhesion of these pathogenic bacteria to cells in vivo (such as epithelial cells of urinary tract), prevent and control female urinary tract infection, and inhibit helicobacter pylori infection; helping to maintain the integrity of the bladder wall and maintain the normal pH of the urethra.
The galacto-oligosaccharide has strong acid resistance and heat resistance, and cannot lose the original characteristics due to high-temperature sterilization and decomposition of gastric acid of a human body in the processing process, but the fructo-oligosaccharide does not have the characteristics. Galactooligosaccharides can be effectively utilized by both bifidobacteria B and lactic acid bacteria A. Oligosaccharides such as fructooligosaccharide FOS can be used only by Lactobacillus lactis A, but not by Bifidobacterium bifidum B.
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 reuteri has an inhibiting effect on common vaginal pathogenic bacteria, such as escherichia coli, streptococcus type B, gardnerella vaginalis, candida albicans, staphylococcus aureus, listeria monocytogenes and salmonella, has an obvious effect, can effectively maintain the ecological balance of bacterial flora at the female private parts, improve the vaginal cleanliness, enhance the vaginal self-cleaning function, supplement female vaginal probiotics in a drinking mode, adjust the vaginal microecology of the female, can effectively improve the vaginal cleanliness of the female, and is suitable for various female vaginosis or female private care caused by imbalance of vaginal flora.
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 helping female private health is characterized in that: comprises the following components in percentage by weight: 25-30% of fructo-oligosaccharide, 25-27% of maltodextrin, 22-24% of xylitol, 12-14% of cranberry fruit powder, 6.5-7% of galacto-oligosaccharide, 1.5-2% of lactobacillus salivarius, 1.5-2% of lactobacillus rhamnosus and 1-1.5% of lactobacillus reuteri.
2. A probiotic beverage to assist the intimate health of women according to claim 1, characterized in that: comprises the following components in percentage by weight: 26.7% of fructo-oligosaccharide, 25.3% of maltodextrin, 23.3% of xylitol, 13.3% of cranberry fruit powder, 6.7% of galacto-oligosaccharide, 1.6% of lactobacillus salivarius, 2% of lactobacillus rhamnosus and 1.1% of lactobacillus reuteri.
3. A probiotic beverage to assist the intimate health of women according to claim 1, characterized in that: comprises the following components in percentage by weight: 28% of fructo-oligosaccharide, 25% of maltodextrin, 22.3% of xylitol, 13.3% of cranberry fruit powder, 6.7% of galacto-oligosaccharide, 1.6% of lactobacillus salivarius, 2% of lactobacillus rhamnosus and 1.1% of lactobacillus reuteri.
4. A probiotic beverage to assist the intimate health of women according to claim 1, characterized in that: comprises the following components in percentage by weight: 25% of fructo-oligosaccharide, 26% of maltodextrin, 22.8% of xylitol, 12.8% of cranberry fruit powder, 6.7% of galacto-oligosaccharide, 1.6% of lactobacillus salivarius, 2% of lactobacillus rhamnosus and 1.1% of lactobacillus reuteri.
5. A method for preparing a probiotic beverage for female private health, comprising the probiotic beverage for female private health of any one of claims 1 to 4, wherein: the method comprises 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 fructo-oligosaccharide, maltodextrin, xylitol, cranberry fruit powder and galacto-oligosaccharide 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 salivarius, lactobacillus rhamnosus and lactobacillus reuteri according to the weight percentage, and putting the weighed lactobacillus salivarius, lactobacillus rhamnosus and lactobacillus reuteri 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 method of preparing a probiotic beverage to assist in the intimate health of women according to claim 5, wherein: mixing and stirring for 10-15min at 35-40 deg.C.
7. The method of preparing a probiotic beverage to assist in the intimate health of women according to claim 5, wherein: the time of the first fermentation is 2-4 h.
8. The method of preparing a probiotic beverage to assist in the intimate health of women according to claim 5, wherein: 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.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114921389A (en) * | 2022-07-20 | 2022-08-19 | 广东益可维生物技术有限公司 | Probiotic composition with female intestinal private part nursing and mammary gland anti-inflammatory effects and application thereof |
| CN115025135A (en) * | 2022-06-23 | 2022-09-09 | 比菲德(北京)生物科技有限公司 | Probiotic powder for relieving female private infection and application thereof |
| CN115386524A (en) * | 2022-10-11 | 2022-11-25 | 苏州益优生物科技有限公司 | Lactobacillus composition and application thereof in skin care products |
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2020
- 2020-04-20 CN CN202010309410.XA patent/CN111480754A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115025135A (en) * | 2022-06-23 | 2022-09-09 | 比菲德(北京)生物科技有限公司 | Probiotic powder for relieving female private infection and application thereof |
| CN114921389A (en) * | 2022-07-20 | 2022-08-19 | 广东益可维生物技术有限公司 | Probiotic composition with female intestinal private part nursing and mammary gland anti-inflammatory effects and application thereof |
| CN115386524A (en) * | 2022-10-11 | 2022-11-25 | 苏州益优生物科技有限公司 | Lactobacillus composition and application thereof in skin care products |
| CN115386524B (en) * | 2022-10-11 | 2024-04-09 | 苏州益优生物科技有限公司 | Lactobacillus composition and application thereof in skin care products |
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