CN112021564A - 一种用于养护胃肠的组合物及其制备方法和应用 - Google Patents
一种用于养护胃肠的组合物及其制备方法和应用 Download PDFInfo
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Abstract
本发明公开了一种用于养护胃肠的组合物,所述组合物包括:活性成分:包括γ‑氨基丁酸及益生菌;包裹所述活性成分的透明质酸或其衍生物。本发明解决了益生菌等功能性分子在高温制备过程中活性损失等问题,本发明产品中小分子量透明质酸可作为功效成分,同时中高分子质量透明质酸形成缓释体系对功效成分γ‑氨基丁酸和益生菌达到活性保护及缓释效果。
Description
技术领域
本发明涉及药品、食品或保健品领域,特别涉及一种用于养护胃肠的组合物及其制备方法和应用。
背景技术
透明质酸用于食品的研究最早出现于日本,透明质酸由透明质酸合成酶在质膜上组装,延伸成多糖进而分泌到胞外空间,其生理功能的发挥依赖于分子质量大小,小分子量透明质酸5千-50万(道尔顿)进入胃部可被胃酸分解,中分子量透明质酸60万-200万(道尔顿)足够强大通过胃部,到达肠道被吸收,高分子量透明质酸200万(道尔顿)以上分子量高,不易被肠道吸收。2009年日本健康营养食品协会制定了HA的食品行业标准,重复肯定了HA的食用安全性。
γ-氨基丁酸是一种天然存在的功能性氨基酸,是哺乳动物中枢神经系统中重要的抑制性神经传达物质,对机体的多种功能具有调节作用。γ-氨基丁酸在食品中的研究和应用始于20世纪80年代中期,应用产品以日本茶饮料Gabaron为代表。日本厚生省、欧洲食品安全局(EFSA)和美国食品药品管理局(FDA)承认乳酸菌发酵生产的γ-氨基丁酸为天然食品添加剂。2009年,中国卫生部批准此类γ-氨基丁酸为新资源食品。
益生菌是人体肠道内重要的有益菌,其具有多种生理功能,益生菌想要发挥益生功能,其到达肠道并发挥作用的活菌数必须达到一定数量。益生菌进入人体后,受胃肠pH环境以及体内蛋白酶影响,很难达到益生菌起效阈值,同时在益生菌食品生产、加工等过程中的高温环境也会降低益生菌活性,寻找一种保护益生菌活性的食品体系至关重要。
随着健康观念的普及以及生活水平的不断提高,消费者对营养健康食品的需求不断提升,功能性食品领域的科技创新不断涌现。传统糕点是一种以谷类、豆类、薯类、油脂、糖、蛋等的一种或几种为主要原料,添加或不添加其他原料,经调制、成型、熟制等工序制成的食品,传统工艺制备的糕点高油高糖对肠胃有较大负面影响,且存放过程中水分易变化,极大影响口感,随着人们健康意识的大幅提升,赋予传统糕点更多的功能性,将具有更大需求市场,未来可期。
申请号为201911266540.3的发明中提到了一种百香果玫瑰沙棘糕点及其制备方法,该专利由以下步骤制成:A.制备沙棘液;B.提取百香果风味物质;C.制备玫瑰夹心;D.制备面糊;E.制备糕点。本发明还提供了该百香果玫瑰沙棘糕点的制备方法。申请号为201810044620.3的发明中提到了一种可预防骨质疏松和高血压的糕点及其制备方法,采用非蛋白氨基酸、原花青素、菌类蔬菜、柑橘、茶粉、面粉、鸡蛋、蜂蜜和植物油制备糕点,制备方法包括以下步骤:S1原料处理;S2搅拌;S3混合;S4原料添加;S5烘焙。
以上现有技术中均未涉及透明质酸的利用。透明质酸(HA)作为一种人体内源物质,是D-葡糖醛酸和N-乙酰氨基葡糖双糖单位交替连接而成的直链高分子酸性粘多糖,虽在食品领域应用广泛,至今未在糕点中实现其价值。
发明内容
针对上述问题,本发明提供一种用于养护胃肠的组合物及其制备方法,以及含该组合物的糕点。具体地,
本发明提出了一种用于养护胃肠的组合物,所述组合物包括:
活性成分:包括γ-氨基丁酸及益生菌;
包裹所述活性成分的透明质酸或其衍生物。
可选地,以重量计,所述γ-氨基丁酸为1~3份,所述益生菌为2~5份。所述透明质酸或其衍生物为1~7份,优选为2~6份。
进一步地,所述透明质酸或其衍生物可选自分子量为60万~180万道尔顿的中分子量透明质酸或其衍生物和大于180万道尔顿的高分子量透明质酸或其衍生物中的一种或多种。
进一步地,所述活性成分还包括5千~50万道尔顿的小分子量透明质酸或其衍生物。优选为5千~30万道尔顿的小分子量透明质酸或其衍生物。
本发明的中分子量透明质酸和/或高分子量透明质酸搭建空间结构支架,且可耐受胃肠中的酸碱环境,在胃肠中作为黏膜保护剂起效,同时对γ-氨基丁酸、益生菌及其他功效成分起到保护及缓释作用,小分子量透明质酸快速释放起效,同时作为益生元与益生菌协同增效。
进一步地,所述益生菌包括:鼠李糖乳杆菌、凝结芽孢杆菌、罗伊氏乳杆菌、动物双岐杆菌、双歧杆菌、嗜酸乳杆菌、嗜热链球菌、酪蛋白乳杆菌、副干酪乳杆菌中的一种或多种。
可选地,所用透明质酸及其衍生物包括透明质酸、透明质酸钠、透明质酸锌的一种或多种。
可选地,所述小分子量透明质酸为0.5~1份。
可选地,所述中分子量透明质酸和高分子量透明质酸的质量比为0.4~2:0.5~4。
本发明还提出了如前任一所述组合物在制备用于脾虚证的药物、保健品或食品中的应用。
本发明所述的用于脾虚证包括但不限于舒缓压力、助眠、润滑肠道、美容养颜、抗氧化、增强免疫力功效。
本发明还提出了一种用于养护胃肠的组合物的制备方法,其特征在于,该方法包括:
取透明质酸或其衍生物溶解于水中,形成凝胶;
将活性成分加入所述凝胶混合;
所述混合后产物制粒,得凝胶颗粒;
所述凝胶颗粒冻干。
该组合物中的透明质酸或其衍生物真空冷冻干燥成型后对γ-氨基丁酸以及益生菌形成保护及缓释体系,使有效成分特别是益生菌在后期高温成型时减少活性损失,食用后能在胃肠中保持长线长久起效。
可选地,以重量计,所述γ-氨基丁酸为1~3份,所述益生菌为2~5份。所述透明质酸或其衍生物为1~7份。
进一步地,所述透明质酸可选自分子量为60万~180万道尔顿的中分子量透明质酸钠和200万道尔顿以上的高分子量透明质酸钠中的一种或多种。
进一步地,所述活性成分还包括5千~50万道尔顿的小分子量透明质酸钠。优选为5千~30万道尔顿的小分子量透明质酸或其衍生物。
进一步地,所述益生菌包括:鼠李糖乳杆菌、凝结芽孢杆菌、罗伊氏乳杆菌、动物双岐杆菌、双歧杆菌、嗜酸乳杆菌、嗜热链球菌、酪蛋白乳杆菌、副干酪乳杆菌中的一种或多种。
可选地,所用透明质酸及其衍生物包括透明质酸、透明质酸钠、透明质酸锌的一种或多种。
可选地,所述小分子量透明质酸为0.5~1份。
可选地,所述中分子量透明质酸和高分子量透明质酸的质量比为0.4~2:0.5~4。
本发明还提出了一种含有如前任一所述的组合物的药物、保健品或食品。
可选地,所述保健品或所述食品选自糕点;所述糕点还包括面粉20~30份;黄油1~5份;牛奶5~20份;奇亚籽2~5粉;赤藓糖醇6~10份。
可选地,所述糕点还包括其它功效成分1~6份,如菊粉。
本发明还提出了一种如前所述用于养护胃肠的糕点的制备方法,所述方法包括:
(1)小分子质量、中分子质量及高分子质量透明质酸或其衍生物溶解于十倍重量纯化水中,充分混合溶解形成3重透明质酸凝胶;
(2)将γ-氨基丁酸及益生菌加入3重透明质酸凝胶中,充分混合均匀;
(3)将均匀分布γ-氨基丁酸及益生菌的3重透明质酸凝胶过两层80目标准筛制粒,得到粒径均一凝胶颗粒;
(4)凝胶颗粒倒入不锈钢模具中,进行真空冷冻干燥获得包埋有功效成分的3重透明质酸颗粒,粉碎后备用;
(5)将黄油打发至颜色发白;
(6)奇亚籽、赤藓糖醇及其他成分加入牛奶中,充分混合溶解;
(7)将混合溶解有多种成分的牛奶加入打发的黄油中混合,再加入低筋面粉充分混合,最后加入步骤(4)获得的包埋有功效成分的3重透明质酸粉末,充分混合至均匀;真空冷冻干燥所得包埋有多种功效成分的透明质酸粉末形成活性保护及缓释体系,但是吸湿性较强,加入混合有黄油面粉的糕点制作体系后可以更加稳定的持久起效,同时改善糕点存放时间长含水量易变化影响口感的问题。
(8)将步骤(7)混合搅拌均匀的中间品进行倒模成型,150~200℃烤箱中烘焙10~30min,获得包埋有多种功效成分的3重透明质酸糕点。
所述其他成分包括胶原蛋白、膳食纤维、银耳多糖、燕窝酸、白藜芦醇、奇亚籽、白芸豆提取物、硫酸氨基葡萄糖、绿茶粉、朝鲜蓟粉、银杏叶提取物、酸枣仁提取物、茶叶茶氨酸、姜黄提取物、人参提取物、红参提取物、巴西莓粉、葡萄籽提取物和欧洲越橘提取物中的至少一种。所述膳食纤维可以为食用膳食纤维。
本发明具有以下有益效果:
(1)本发明产品中添加各种范围分子质量的透明质酸形成的3重透明质酸能作为功效成分,同时形成缓释体系对γ-氨基丁酸和益生菌等达到活性保护及缓释效果;
(2)本发明产品中经过真空冷冻干燥形成的包埋有γ-氨基丁酸和益生菌的多重分子质量透明质酸结构加入糕点制作体系中既可以为功效成分提供缓释体系,同时解决了熟化工艺中高温烘焙对于活性成分特别是益生菌活性的损耗;
(3)本发明产品中包覆有γ-氨基丁酸和益生菌的多重分子质量透明质酸经过真空冷冻干燥粉碎后作为功效成分加入糕点制作体系中,可使糕点保持含水量,避免储存过程中因糕点含水量变化对口感造成的不良影响,同时,油面混合的糕点制作体系可避免包埋功效成分的透明质酸体系迅速吸水,更加稳定的存在;
(4)本发明中采用的功效成分可协同增效,达到养护胃肠的效果,中/大分子量透明质酸既作为缓释结构的主要成分,同时可在胃肠内壁形成凝胶保护层,小分子量透明质酸、益生菌和γ-氨基丁酸在缓释体系的保护包裹下持续起效;
(5)本发明成本低,工艺周期短,污染小,耗能低,易于实现产业化。
具体实施方式
为更好地说明本发明的技术方案,特给出以下实施例,但本发明并不仅限于以下实施例。为了避免过多不必要的细节,在以下实施例中对属于公知的结构或功能将不进行详细描述。除有定义外,以下实施例中所用的技术和科学术语具有与本发明所属领域技术人员普遍理解的相同含义。
实施例1
1、透明质酸糕点的制备
制备不同的3重透明质酸糕点,各组成品中的成分组成如下表1所示。
以重量计,透明质酸钠1~7份(本发明实施例中均为透明质酸钠);γ-氨基丁酸1~3份;益生菌2~5份;面粉20份;黄油3份;牛奶10份;奇亚籽5粉;赤藓糖醇10份;菊粉3份。
表1各3重透明质酸糕点成品中各成分含量(份)
实施例1-1~1-7,3重透明质酸糕点的制备方法如下:
(1)小分子质量、中分子质量及高分子质量透明质酸溶解于十倍重量纯化水中,充分混合溶解形成3重透明质酸凝胶(实施例1-7中不添加小分子质量透明质酸钠);
(2)将γ-氨基丁酸及益生菌加入3重透明质酸凝胶中,充分混合均匀;
(3)将均匀分布γ-氨基丁酸及益生菌的3重透明质酸凝胶过两层80目标准筛制粒,得到粒径均一凝胶颗粒;
(4)凝胶颗粒倒入不锈钢模具中,进行真空冷冻干燥获得包埋有功效成分的3重透明质酸颗粒,粉碎后备用;
(5)将3份黄油打发至颜色发白;
(6)5份奇亚籽、10份赤藓糖醇及3份菊粉加入10份牛奶中,充分混合溶解;
(7)将混合溶解有多种成分的牛奶加入打发的黄油中混合,再加入20份低筋面粉充分混合,最后加入步骤(4)获得的包埋有功效成分的透明质酸粉末,充分混合至均匀;
(8)将步骤(7)混合搅拌均匀的中间品进行倒模成型,150℃烤箱中烘焙30min,获得包埋有多种功效成分的透明质酸糕点。
实施例1-7和上述制备方法不同的是未加入小分子透明质酸。
对比例1、2、3、4糕点中分别未加入全部透明质酸(将黄油打发至颜色发白;γ-氨基丁酸、益生菌、奇亚籽、赤藓糖醇及菊粉加入牛奶中,充分混合溶解;将混合溶解有多种成分的牛奶加入打发的黄油中混合,再加入低筋面粉充分混合后倒模成型,150℃烤箱中烘焙30min,,获得包埋有多种功效成分的糕点)、GABA、益生菌、GABA+益生菌。
2、透明质酸糕点水分考察
将实施例1-1~1-7及对比例1的产品放入铝箔袋中密封包装,考察密封包装产品含水量随时间变化的规律,为其生产、包装、贮存、运输条件提供科学依据,参照GB 5009.3-2016《食品安全国家标准食品中水分的测定》第一法(直接干燥法),在0天、5天、10天、30天对产品进行水分测定。
试验方法:取洁净铝制或玻璃制的扁形称量瓶,置于101℃~105℃干燥箱中,瓶盖斜支于瓶边,加热1.0h,取出盖好,置干燥器内冷却0.5h,称量并重复干燥至前后两次质量差不超过2mg即为恒重;分别将实施例1-1~1-7及对比例1的糕点迅速切碎,称取2g~10g试样(精确至0.0001g),放入此称量瓶中,精密称量后置于101℃~105℃干燥箱中,瓶盖斜支于瓶边,干燥2h~4h后,盖好取出,放入干燥器内冷却0.5h后称量。然后再放入101℃~105℃干燥箱中干燥1h左右,取出,放入干燥器内冷却0.5h后再称量,并重复以上操作至前后两次质量差不超过2mg。
试验结果:
样品中的水分含量,按下式计算:
X=[(m1-m2)/(m1-m3)]×100
X——试样中水分的含量,单位为克每百克(g/100g);
m1——称量瓶和样品的总重量,单位为克(g);
m2——称量瓶和样品干燥后的质量,单位为克(g);
m3——称量瓶的质量,单位为克(g)。
表2水分检测结果
通过糕点含水量考察可知,加入了多重透明质酸体系的糕点(实施例1-1~1-7)相比未加入透明质酸的对比例1,糕点含水量显著升高,口感更佳软糯,且随着时间变化,实施例1-1~1-7糕点中的含水量在30天内未发生显著变化,口感恒定,产品稳定性佳,反观对比例1,未加入多重透明质酸的糕点30天后含水量上升了近55%,硬脆的口感因吸潮而显著改变,产品稳定性较差。
多重透明质酸应用于糕点不仅可以直接改变产品口感,且因多重透明质酸较好的锁水能力,随着时间变动产品含水量稳定,能够更好保证产品口感。
3、透明质酸糕点益生菌活性及稳定性研究
参照GB4789.35-2016中乳酸菌活菌数的测定方法,检测实施例1-3及对比例1、2糕点中的活菌数。
将各组样品密封后放置于4℃冰箱中保存,分别于糕点熟化成型前、0天、30天检测糕点中活菌数,如表3:
表3储藏期间糕点中活菌数检测结果
益生菌食品能够在人体内正常发挥益生功能的关键就是产品中的益生菌具有较高的活菌数,研究证明益生菌产品中的活菌数应该保持在6.0~7.0log CFU/mL,巴西法律规定活菌数达到8.0log CFU/mL以上的产品才能标注为含益生菌的食品。由表3可知,实施例1-3、对比例1、对比例2三组产品在高温熟化前益生菌活菌数检测结果相近,然而经过高温熟化后,未添加透明质酸体系的糕点(对比例1)中活菌数下降一半以上,储存30天后活菌数仅为高温熟化前的35%,益生菌活性损失严重,而添加了透明质酸体系的另外两组糕点益生菌活性保持良好,可见在需要经过高温熟化的糕点中添加本发明的透明质酸体系可以显著降低高温对于益生菌活性的伤害。
未加入GABA的对比例2益生菌活菌数的保持效果劣于实施例1-3组,推断作为一种非蛋白氨基酸,GABA对于益生菌活性的保护和保持也具有有益效果。
4、透明质酸糕点功效研究
一、选择健康的SD乳鼠66只(雌雄各半),清洁级,出生6天左右,室温22℃,湿度控制40%~70%,24h昼夜节律,乳鼠由济南朋悦实验动物繁育有限公司提供。
出生6天的乳鼠,共11笼,每笼6只,带一只母鼠(为乳鼠提供母乳)。适应性喂养6天后分为11组,每组6只,分别为实施例1-1~1-7组以及对比例1~4组,进行灌胃造模。
各组乳鼠每日均采用0.1%碘乙酰胺2%蔗糖溶液灌胃,0.2mL/只。连续灌胃6天,至大鼠3周龄时断奶,分离母鼠,改用常规饲料喂养,养至4周龄再将所有大鼠放置于水温(20±1℃)的游泳池内,水深60cm,大鼠游泳至力竭(以沉入水下10s以上,失去平衡为判断标准),每天2次,连续15天。
使用实施例1-1~1-7组以及对比例1~4组的糕点,每日喂食量均为10g,连续10天。
二、评价指标
1、参照《中药治疗脾虚证的临床研究指标原则》评价大鼠的一般情况。每隔三天将大鼠分离至观察笼,观察大鼠一般状态进行评分,包括精神状态、活动状态、毛发状态、粪便情况,每个指标各占25%权重,评分标准如表4所示。
表4大鼠一般状态评分标准
2、行为学实验
实验结束后,分别抓住每只大鼠,一手摁住大鼠头部,一手拉住大鼠尾部,拉住尾部向后方拉提,持续1min,看1min内大鼠是否有粪便排出,计算拉尾排便阳性率,计算方法如下:
拉尾排便阳性率=排便的动物数/每组总动物数×100%
三、实验结果及分析
1、一般状态结果及分析
一般状态结果如下表4所示:
表4给药期间各组大鼠一般状态评分比较
组别 | 给药前 | 5天 | 5天改善值 | 10天 | 10天改善值 |
1-1 | 1.96 | 1.49 | 0.47 | 1.43 | 0.53 |
1-2 | 1.90 | 1.40 | 0.50 | 1.31 | 0.59 |
1-3 | 1.93 | 1.29 | 0.64 | 1.10 | 0.83 |
1-4 | 1.97 | 1.38 | 0.59 | 1.25 | 0.72 |
1-5 | 1.91 | 1.35 | 0.56 | 1.24 | 0.67 |
1-6 | 1.91 | 1.47 | 0.44 | 1.40 | 0.51 |
1-7 | 1.92 | 1.55 | 0.37 | 1.50 | 0.42 |
对比例1 | 1.95 | 1.88 | 0.07 | 1.80 | 0.15 |
对比例2 | 1.93 | 1.68 | 0.25 | 1.63 | 0.30 |
对比例3 | 1.92 | 1.73 | 0.19 | 1.69 | 0.23 |
对比例4 | 1.92 | 1.80 | 0.12 | 1.75 | 0.17 |
从上表可以看出,给药期间,实施例1-1~1-7的数据显著优于对比例1~4,而对比例1~4的一般状态相比造模期间虽有所好转,但仍好睡不动、神倦无力、毛发散乱、粪便稀软;实施例1-1~1-7随着给药时间增加大,鼠症状均有改善,且相对于实施例1-7,其它实施例的改善更显著,实施例1-7中未添加小分子量透明质酸钠,可见小分子量透明质酸钠作为功效成分对于大鼠一般状态具有有益效果,毛发光泽,粪便正常、精神状态佳,由实施例1-1~1-4可知,采用小中高分子量均相同的透明质酸钠,三者加入份数比例为1:2:2时对大鼠一般状态改善效果最佳,由实施例1-3、1-5、1-6可知,当小中高分子量透明质酸钠加入份数一致时,小分子量透明质酸采用0.5×104,中分子量透明质酸钠采用60×104,高分子量透明质酸钠采用200×104对于大鼠一般状态改善效果最佳。
添加3重透明质酸体系以及GABA的糕点中益生菌活性最高,直接体现为大鼠一般状态的改善。
2、行为学实验结果及分析
行为学实验结果如表5所示:
表5大鼠拉尾排便实验阳性率
从表5可以看出,与对比例比较,实施例1-1~1-7的拉尾排便实验阳性率均显著低于对比例1~4。
实施例2
制备不同的3重透明质酸糕点,采用透明质酸锌5份,其中小分子质量透明质酸锌1份(0.5×104Da),中分子质量透明质酸锌2份(60×104Da),高分子质量透明质酸锌2份(150×104Da);γ-氨基丁酸3份;罗伊氏乳杆菌+凝结芽孢杆菌5份;面粉30份;黄油5份;牛奶20份;奇亚籽2粉;赤藓糖醇6份;胶原蛋白6份。
参考实施例1,其制备方法如下:
(1)小分子质量、中分子质量及高分子质量透明质酸溶解于十倍重量纯化水中,充分混合溶解形成3重透明质酸凝胶;
(2)将γ-氨基丁酸及益生菌加入3重透明质酸凝胶中,充分混合均匀;
(3)将均匀分布γ-氨基丁酸及益生菌的3重透明质酸凝胶过两层80目标准筛制粒,得到粒径均一凝胶颗粒;
(4)凝胶颗粒倒入不锈钢模具中,进行真空冷冻干燥获得包埋有功效成分的3重透明质酸颗粒,粉碎后备用;
(5)将黄油打发至颜色发白;
(6)奇亚籽、赤藓糖醇及胶原蛋白加入牛奶中,充分混合溶解;
(7)将混合溶解有多种成分的牛奶加入打发的黄油中混合,再加入低筋面粉充分混合,最后加入步骤(4)获得的包埋有功效成分的3重透明质酸粉末,充分混合至均匀;
(8)将步骤(7)混合搅拌均匀的中间品进行倒模成型,200℃烤箱中烘焙10min,获得包埋有多种功效成分的3重透明质酸糕点。
参考,透明质酸糕点益生菌活性及稳定性研究,熟化成型前、0天、30天的活菌数(log CFU/mL)分别为9.0、8.5、8.0。
本发明的产品赋予传统糕点更多功能性,同时解决了现有技术中糕点易失水干硬,益生菌等功能性分子在高温制备过程中活性损失等问题,本发明产品中小分子质量、中分子质量及高分子质量透明质酸形成的透明质酸可作为功效成分,同时中高分子质量透明质酸形成缓释体系对功效成分γ-氨基丁酸和益生菌达到活性保护及缓释效果,经过真空冷冻干燥粉碎后作为功效成分加入糕点制作体系中,保持一定含水量利于维持糕点口感,避免糕点因长时间存放导致水分变化大,同时,油面混合的糕点制作体系可使包埋功效成分的透明质酸体系更加稳定的存在,两个体系混合后协同增效。
以上所述仅为本申请的优选实施例而已,并不用于限制本申请,对于本领域的技术人员来说,本申请可以有各种更改和变化。凡在本申请的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本申请的保护范围之内。
Claims (10)
1.一种用于养护胃肠的组合物,其特征在于,所述组合物包括:
活性成分:包括γ-氨基丁酸及益生菌;
包裹所述活性成分的透明质酸或其衍生物。
2.根据权利要求1所述的组合物,其特征在于,以重量计,所述γ-氨基丁酸为1~3份,所述益生菌为2~5份;所述透明质酸或其衍生物为1~7份,优选为2~6份。
3.根据权利要求1或2所述的组合物,其特征在于,
所述活性成分还包括5千~50万道尔顿的小分子量透明质酸或其衍生物;
所述透明质酸或其衍生物选自分子量为60万~180万道尔顿的中分子量透明质酸或其衍生物和大于180万道尔顿的高分子量透明质酸或其衍生物中的一种或多种。
4.根据权利要求1所述的组合物,其特征在于,
所述益生菌包括:鼠李糖乳杆菌、凝结芽孢杆菌、罗伊氏乳杆菌、动物双岐杆菌、双歧杆菌、嗜酸乳杆菌、嗜热链球菌、酪蛋白乳杆菌、副干酪乳杆菌中的一种或多种;
所述透明质酸及其衍生物包括透明质酸、透明质酸钠、透明质酸锌的一种或多种。
5.根据权利要求3所述的组合物,其特征在于,所述小分子量透明质酸为0.5~1份。
6.根据权利要求3所述的组合物,其特征在于,所述中分子量透明质酸和高分子量透明质酸的质量比为0.4~2:0.5~4。
7.权利要求1-6任一所述的组合物在制备用于脾虚证的药物、保健品或食品中的应用。
8.如权利要求1所述的组合物的制备方法,其特征在于,该方法包括:
取透明质酸或其衍生物溶解于水中,形成凝胶;
将活性成分加入所述凝胶混合;
所述混合后产物制粒,得凝胶颗粒;
所述凝胶颗粒冻干。
9.一种含有权利要求1-6任一所述的组合物的药物、保健品或食品。
10.一种用于养护胃肠的糕点的制备方法,其特征在于,所述方法包括:
(1)小分子质量、中分子质量及高分子质量透明质酸或其衍生物溶解于十倍重量纯化水中,混合溶解形成3重透明质酸凝胶;
(2)将γ-氨基丁酸及益生菌加入3重透明质酸凝胶中,充分混合;
(3)将均匀分布γ-氨基丁酸及益生菌的3重透明质酸凝胶过两层80目标准筛制粒,得到粒径均一凝胶颗粒;
(4)凝胶颗粒倒入不锈钢模具中,进行真空冷冻干燥获得包埋有功效成分的3重透明质酸颗粒,粉碎后备用;
(5)将黄油打发至颜色发白;
(6)奇亚籽、赤藓糖醇及菊粉加入牛奶中,混合溶解;
(7)将混合溶解有多种成分的牛奶加入打发的黄油中混合,再加入低筋面粉充分混合,最后加入步骤(4)获得的包埋有功效成分的透明质酸粉末,充分混合;
(8)将步骤(7)混合搅拌后的中间品进行倒模成型,150℃烤箱中烘焙30min,获得透明质酸糕点。
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