CN112335806A - Fruit and vegetable solid beverage with intestinal tract conditioning function and preparation method thereof - Google Patents
Fruit and vegetable solid beverage with intestinal tract conditioning function and preparation method thereof Download PDFInfo
- Publication number
- CN112335806A CN112335806A CN201910722493.2A CN201910722493A CN112335806A CN 112335806 A CN112335806 A CN 112335806A CN 201910722493 A CN201910722493 A CN 201910722493A CN 112335806 A CN112335806 A CN 112335806A
- Authority
- CN
- China
- Prior art keywords
- fruit
- vegetable
- solid beverage
- intestinal tract
- vegetable solid
- 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
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 79
- 235000013361 beverage Nutrition 0.000 title claims abstract description 57
- 239000007787 solid Substances 0.000 title claims abstract description 57
- 210000001035 gastrointestinal tract Anatomy 0.000 title claims abstract description 48
- 230000003750 conditioning effect Effects 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims description 20
- 239000000843 powder Substances 0.000 claims abstract description 47
- 239000006041 probiotic Substances 0.000 claims abstract description 39
- 235000018291 probiotics Nutrition 0.000 claims abstract description 39
- 230000000529 probiotic effect Effects 0.000 claims abstract description 25
- 241000894006 Bacteria Species 0.000 claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 235000013406 prebiotics Nutrition 0.000 claims abstract description 19
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 12
- 239000011268 mixed slurry Substances 0.000 claims description 31
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 30
- 238000002156 mixing Methods 0.000 claims description 26
- 235000021022 fresh fruits Nutrition 0.000 claims description 20
- 235000013311 vegetables Nutrition 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 19
- 239000004310 lactic acid Substances 0.000 claims description 15
- 235000014655 lactic acid Nutrition 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 15
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 12
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 12
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 claims description 10
- 238000004108 freeze drying Methods 0.000 claims description 10
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims description 10
- 229920001202 Inulin Polymers 0.000 claims description 9
- 239000003651 drinking water Substances 0.000 claims description 9
- 235000020188 drinking water Nutrition 0.000 claims description 9
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(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(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 9
- 229940029339 inulin Drugs 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 8
- 244000298697 Actinidia deliciosa Species 0.000 claims description 7
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 7
- 244000099147 Ananas comosus Species 0.000 claims description 7
- 235000007119 Ananas comosus Nutrition 0.000 claims description 7
- 240000007087 Apium graveolens Species 0.000 claims description 7
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 7
- 235000010591 Appio Nutrition 0.000 claims description 7
- 235000009467 Carica papaya Nutrition 0.000 claims description 7
- 240000008067 Cucumis sativus Species 0.000 claims description 7
- 240000009088 Fragaria x ananassa Species 0.000 claims description 7
- 240000000950 Hippophae rhamnoides Species 0.000 claims description 7
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims description 7
- 240000008790 Musa x paradisiaca Species 0.000 claims description 7
- 108090000526 Papain Proteins 0.000 claims description 7
- 239000004365 Protease Substances 0.000 claims description 7
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 229940055729 papain Drugs 0.000 claims description 7
- 235000019834 papain Nutrition 0.000 claims description 7
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 6
- 241000219172 Caricaceae Species 0.000 claims description 6
- 235000009849 Cucumis sativus Nutrition 0.000 claims description 6
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 6
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 6
- 241000220324 Pyrus Species 0.000 claims description 6
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 6
- 235000021016 apples Nutrition 0.000 claims description 6
- 235000021015 bananas Nutrition 0.000 claims description 6
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 235000021017 pears Nutrition 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 235000021012 strawberries Nutrition 0.000 claims description 6
- 239000000758 substrate Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 244000070406 Malus silvestris Species 0.000 claims 1
- 244000088415 Raphanus sativus Species 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 7
- 239000000654 additive Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000006870 function Effects 0.000 description 17
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 12
- 230000000968 intestinal effect Effects 0.000 description 12
- 239000000126 substance Substances 0.000 description 11
- 230000013872 defecation Effects 0.000 description 8
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 8
- 206010010774 Constipation Diseases 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 6
- 241000220225 Malus Species 0.000 description 6
- 241000220259 Raphanus Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 229940088598 enzyme Drugs 0.000 description 6
- 239000003053 toxin Substances 0.000 description 6
- 231100000765 toxin Toxicity 0.000 description 6
- 108700012359 toxins Proteins 0.000 description 6
- 230000001737 promoting effect Effects 0.000 description 5
- 206010012735 Diarrhoea Diseases 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 235000011054 acetic acid Nutrition 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 230000007413 intestinal health Effects 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 235000010755 mineral Nutrition 0.000 description 4
- 230000008855 peristalsis Effects 0.000 description 4
- 235000019260 propionic acid Nutrition 0.000 description 4
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 239000002131 composite material Substances 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 235000005985 organic acids Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241000193403 Clostridium Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 230000003625 amylolytic effect Effects 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000003613 bile acid Substances 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 210000001072 colon Anatomy 0.000 description 2
- 230000000112 colonic effect Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 210000001198 duodenum Anatomy 0.000 description 2
- 239000003792 electrolyte Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 210000004211 gastric acid Anatomy 0.000 description 2
- 230000003871 intestinal function Effects 0.000 description 2
- 210000002429 large intestine Anatomy 0.000 description 2
- 230000002366 lipolytic effect Effects 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000002366 mineral element Substances 0.000 description 2
- 210000003097 mucus Anatomy 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 210000005036 nerve Anatomy 0.000 description 2
- 210000000056 organ Anatomy 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 150000004666 short chain fatty acids Chemical class 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 230000000638 stimulation Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- YIWGJFPJRAEKMK-UHFFFAOYSA-N 1-(2H-benzotriazol-5-yl)-3-methyl-8-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carbonyl]-1,3,8-triazaspiro[4.5]decane-2,4-dione Chemical compound CN1C(=O)N(c2ccc3n[nH]nc3c2)C2(CCN(CC2)C(=O)c2cnc(NCc3cccc(OC(F)(F)F)c3)nc2)C1=O YIWGJFPJRAEKMK-UHFFFAOYSA-N 0.000 description 1
- 208000002874 Acne Vulgaris Diseases 0.000 description 1
- 206010068286 Anorectal discomfort Diseases 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 240000001987 Pyrus communis Species 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- 230000002053 acidogenic effect Effects 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 201000009840 acute diarrhea Diseases 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- LHAOFBCHXGZGOR-NAVBLJQLSA-N alpha-D-Manp-(1->3)-alpha-D-Manp-(1->2)-alpha-D-Manp Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@H](O)[C@H]1O[C@@H]1[C@@H](O)[C@@H](O[C@@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@@H](CO)O1 LHAOFBCHXGZGOR-NAVBLJQLSA-N 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940124599 anti-inflammatory drug Drugs 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 210000000436 anus Anatomy 0.000 description 1
- DLRVVLDZNNYCBX-ZZFZYMBESA-N beta-melibiose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](O)O1 DLRVVLDZNNYCBX-ZZFZYMBESA-N 0.000 description 1
- 239000003833 bile salt Substances 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 208000019902 chronic diarrheal disease Diseases 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000003631 expected effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000003563 lymphoid tissue Anatomy 0.000 description 1
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 210000002569 neuron Anatomy 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000012430 stability testing Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000000375 suspending agent Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Images
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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- 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
- A23V2400/113—Acidophilus
-
- 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
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a fruit and vegetable solid beverage with an intestinal tract conditioning function, which comprises the following components in parts by weight: 30-60 parts of fruit and vegetable fermentation powder, 15-30 parts of prebiotics, 10-20 parts of dietary fibers and 20-30 parts of freeze-dried probiotic powder. The fruit and vegetable solid beverage with the function of conditioning the intestinal tract is safe and mild, does not contain additives, is rich in nutrition and good in taste, and can ensure that beneficial bacteria reach the intestinal tract and regulate the intestinal tract function from multiple aspects.
Description
Technical Field
The invention relates to the technical field of functional foods, in particular to a fruit and vegetable solid beverage with an intestinal tract conditioning function and a preparation method thereof.
Background
As is well known, the intestinal tract is not only an important organ for the digestion and absorption of nutrients by the human body, but also an immune organ of the human body for resisting toxins and harmful substances and playing a role in expelling toxins from shoulders; meanwhile, as the intestinal tract is full of neurons and lymphatic tissues, the intestinal tract is extremely sensitive to the condition of the human body and external stimulation, not only can kill germs, resist external stimulation and control the development condition of diseases, but also can sense all psychological mood fluctuations of the human body all the time; the intestinal tract is also known as the second brain of the human being. According to statistics, the main factors harming the intestinal health include abuse of antibiotics and anti-inflammatory drugs, bowel washing and defaecation, improper weight loss, unsanitary diet, bad dietary habits, high mental stress, lack of exercise and the like. While the unhealthy intestinal tract generally presents as follows: 1. constipation: the defecation is black, hard and granular, the defecation is difficult, and the anus is bleeding during the defecation; 2. diarrhea: acute and chronic diarrhea is often manifested, persistent defecation with sense of urgency, anal discomfort, unformed stool, increased water content, and obviously increased defecation frequency; 3. defecation and odor: normal stool should have a sour odor, not a pungent foul odor; 4. smelly wind: harmful bacteria in the intestinal tract generate a large amount of sulfurated gas, so that the smelly fart is often discharged; 5. halitosis: the gas exhaled by the oral cavity gives off unpleasant smell; 6. rough and dull skin color: the toxin in the body can not be removed in time, and the skin is rough, dark and deep, and acne and the like can be caused after the toxin is absorbed by the human body; 7. in severe cases, diseases such as colon cancer, cardiovascular and cerebrovascular diseases and the like can be caused.
Related researches show that: the intestinal flora anchored in the intestinal tract plays an important role in ensuring the health of the intestinal tract, and the flora is generally divided into probiotics, neutral bacteria and harmful bacteria; the probiotics are active microorganisms beneficial to human bodies, and have the functions of participating in digestion of food, decomposing harmful substances, inhibiting germs, synthesizing and producing useful substances such as vitamins and the like. Therefore, how to ensure the species and proportion of probiotics in the intestinal tract becomes the key point for protecting the intestinal health, and the proliferation of the probiotics mainly comprises the following two ways: one is directly supplementing exogenous probiotics, and the other is taking prebiotics to promote the growth and reproduction of human self-beneficial bacteria.
The probiotic solid beverage on the market is popular because of improving the balance of intestinal flora. However, the existing probiotic solid beverage is a solid product with the moisture content not higher than 5% which is obtained by directly adding probiotics into dairy egg products, fruit juice and plant extracts and mixing. The ingested probiotics can be fully exerted only by the high gastric acid environment and the high salt environment of duodenum of human body, and the probiotic effect of the ingested probiotics can be fully exerted, so that the balance of intestinal flora of human body can be maintained, but most of the ingested probiotics are inactivated under the high gastric acid environment of stomach and the high bile salt environment of duodenum, and the expected effect of people can not be achieved, and the probiotic solid drinks in the market contain various chemical additives to improve the taste of the solid drinks, such as sweetening agents, suspending agents, thickening agents and the like, so that the effect of regulating intestinal function can not be achieved after long-term eating, and the health of human body is seriously harmed.
Therefore, there is a need to develop a safe, stable, effective solid beverage with excellent intestinal function regulation and a preparation method thereof.
Disclosure of Invention
In order to solve the problems in the prior art, the invention aims to provide the fruit and vegetable solid beverage with the function of conditioning the intestinal tract, which is safe and mild, does not contain additives, is rich in nutrition and good in taste, and can ensure that beneficial bacteria can reach the intestinal tract to regulate the intestinal tract function from multiple aspects. In addition, the invention also provides a preparation method of the fruit and vegetable solid beverage with the function of conditioning intestinal tracts.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a fruit and vegetable solid beverage with an intestinal tract conditioning function, which comprises the following components in parts by weight: 30-60 parts of fruit and vegetable fermentation powder, 15-30 parts of prebiotics, 10-20 parts of dietary fibers and 20-30 parts of freeze-dried probiotic powder;
the preparation process of the fruit and vegetable fermented powder comprises the following steps:
(1) cleaning and airing fresh fruits and vegetables serving as raw materials, and then adding quantitative drinking water to carry out grinding to obtain mixed pulp;
(2) adding white granulated sugar into the mixed slurry, heating for dissolving, adding the prepared mixed slurry into a fermentation tank, heating by steam to 110 ℃, keeping for 15-30min for sterilization, and then cooling to 35-39 ℃;
(3) adding mixed lactic acid bacteria according to 0.01-0.03% of the total weight of the mixed slurry after adding sugar, stirring thoroughly, mixing well, standing at 35-39 deg.C, keeping the temperature, and fermenting for 48-72 h;
(4) and (4) putting the fermented material into a freeze dryer for freeze drying until the water content of the material is below 5%, thus obtaining the fruit and vegetable fermented powder.
The fermented powder of fruits and vegetables obtained by fermenting fresh fruits and vegetables with plant bacteria and freeze-drying extraction is rich in compound probiotic enzymes (such as lipolytic enzyme, amylolytic enzyme, proteolytic enzyme, etc.), organic acids such as acetic acid and propionic acid, and mineral elements such as calcium, magnesium, sodium and potassium; the composite probiotic enzyme in the fruit and vegetable fermented powder is helpful for decomposing the insufficiently digested contents in the colon, and the contained short-chain fatty acid substances such as acetic acid and propionic acid are helpful for reducing the pH value of the large intestine and promoting mucus secretion and intestinal peristalsis; the mineral substances are beneficial to keeping electrolyte balance in the body.
Preferably, in the step (3), the mixed lactic acid bacteria is prepared by mixing the lactic acid bacteria in a weight ratio of 1: (0.4-2.4) Lactobacillus acidophilus and Streptococcus thermophilus.
Preferably, in the step (3), before adding the mixed lactic acid bacteria, papain in an amount of 0.01-0.02% of the total weight of the substrate is added into the mixed syrup with sugar, and enzymolysis is carried out for 2-4 h. Adding papain into the sugared mixed pulp in advance before fermentation to degrade macromolecular proteins in the mixed pulp, and performing subsequent fermentation treatment to obtain the fruit and vegetable fermented powder which has strong fruit flavor and is rich in organic acids and mineral substances.
Preferably, in the step (1), the fresh fruits and vegetables are apples, kiwifruits, sea buckthorn fruits, strawberries, bananas, pears, pineapples, papayas, celery, cucumbers and radishes, and the mass ratio of the fresh fruits and vegetables to the drinking water is 1: 1; in the step (2), the addition amount of the white granulated sugar is 5% of the weight of the mixed slurry. By selecting the fresh fruits and vegetables, the trace elements can be absorbed by human bodies, and the auxiliary conditioning effect on intestinal tracts can be achieved.
Preferably, the freeze-dried probiotic powder is prepared from lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium lactis and lactobacillus rhamnosus according to a mass ratio of 1: (0.9-1.2): (0.5-1): (0.5-1). Through scientific compounding of various functional probiotics, the advantages of the probiotics can be fully exerted, the activity of the nerve and muscle of the intestinal tract is adjusted, the intestinal peristalsis is promoted, and the micro-ecological balance of the intestinal tract is effectively maintained.
Preferably, the prebiotics are prepared from inulin and stachyose in a mass ratio of 1: (0.5-2).
Wherein inulin has effects of controlling blood lipid, reducing blood glucose, promoting mineral absorption, regulating intestinal microbial flora, improving intestinal health, and preventing constipation.
Stachyose is not decomposed by digestive juice of human intestines and stomach, can obviously promote the proliferation of beneficial bacteria such as bifidobacterium, lactobacillus and the like in human intestinal tracts, inhibit the growth of putrefying bacteria such as clostridium aerobicans and acidogenic clostridium and the like, and adjust the microecological balance of human digestive tracts; in contrast to normal prebiotics: the stachyose is the only functional oligosaccharide (generally extracted from herba violae) directly extracted from the nature at present, and can be used by the bifidobacterium after entering the intestinal tract to decompose mannotriose, raffinose, galactose, melibiose and the like, which are active factors for improving the immunity of the human body.
The dietary fiber, inulin and stachyose have synergistic effect, and are helpful for shortening colonic transit time, locking water in intestinal tract, increasing defecation amount and frequency, reducing absorption of toxin and bile acid, and promoting growth and reproduction of probiotics.
In a second aspect of the invention, a preparation method of the fruit and vegetable solid beverage with the function of conditioning the intestinal tract is provided, which comprises the following steps:
s1, primary mixing: adding the fruit and vegetable fermentation powder, the prebiotics and the dietary fibers into a mixing container according to the corresponding proportion, and uniformly stirring and mixing to obtain a primary mixed material for later use;
s2, secondary mixing: adding freeze-dried probiotic powder into the primary mixed material prepared in the step S1, and stirring and mixing at the low temperature of 200-300r/min for 20-30min to obtain the fruit and vegetable solid beverage;
s3, packaging and storing: and (5) sterilizing the fruit and vegetable solid beverage prepared in the step (S2), packaging the fruit and vegetable solid beverage by subpackaging, and storing the fruit and vegetable solid beverage at natural normal temperature.
Compared with the prior art, the invention has the following beneficial effects:
(1) the fruit and vegetable fermentation powder in the raw materials is obtained by taking fresh fruits and vegetables as raw materials and performing plant fermentation, freeze-drying and extraction, and is rich in composite probiotic enzymes (such as lipolytic enzyme, amylolytic enzyme, proteolytic enzyme and the like), organic acids such as acetic acid, propionic acid and the like, and mineral elements such as calcium, magnesium, sodium, potassium and the like; the composite probiotic enzyme in the fruit and vegetable fermented powder is helpful for decomposing the insufficiently digested contents in the colon, and the contained short-chain fatty acid substances such as acetic acid and propionic acid are helpful for reducing the pH value of the large intestine and promoting mucus secretion and intestinal peristalsis; the mineral substances are beneficial to keeping the electrolyte balance in the body;
(2) the dietary fiber in the raw materials and prebiotics (inulin and stachyose) have synergistic effect, and are helpful for shortening colonic transit time, locking water in intestinal tract, increasing defecation amount and frequency, reducing absorption of toxin and bile acid, and promoting growth and reproduction of probiotics;
(3) the freeze-dried probiotic powder in the raw materials is scientifically compounded by various functional probiotics, so that the respective advantages of the probiotics can be fully exerted, the activity of intestinal nerve and muscle is adjusted, the intestinal peristalsis is promoted, and the intestinal microecological balance is effectively maintained.
According to the invention, a great deal of research is carried out on the types and the proportions of the components in the solid beverage, and the finally prepared finished product has good taste, is safe and mild, stimulates intestinal substances, can quickly and obviously improve the intestinal health, and has short intestinal clearing time.
Drawings
The invention is described in further detail below with reference to specific embodiments and with reference to the following drawings.
Fig. 1 is a process flow chart of the preparation process of the fruit and vegetable solid beverage with the function of conditioning intestinal tracts.
Detailed Description
Example 1
A fruit and vegetable solid beverage with an intestinal tract conditioning function comprises the following components: 420g of fruit and vegetable fermentation powder, 180g of prebiotics, 160g of dietary fiber and 230g of freeze-dried probiotic powder.
The preparation process of the fruit and vegetable fermented powder comprises the following steps:
(1) fresh fruits and vegetables such as apples, kiwifruits, sea buckthorn fruits, strawberries, bananas, pears, pineapples, papayas, celery, cucumbers and radishes are taken as raw materials, the raw materials are cleaned and dried, drinking water with the weight equivalent to that of the fresh fruits and vegetables is added for grinding, and mixed pulp is obtained;
(2) adding papain accounting for 0.012 percent of the total weight of the substrate into the mixed slurry in advance, carrying out enzymolysis for 3 hours, then adding white granulated sugar accounting for 5 percent of the weight of the mixed slurry into the mixed slurry, heating to dissolve the white granulated sugar, then adding the prepared mixed slurry into a fermentation tank, heating the mixed slurry to 110 ℃ by steam, keeping the mixed slurry for 15-30min for sterilization, and then cooling to 35-39 ℃;
(3) adding mixed lactic acid bacteria according to 0.016% of the total weight of the mixed slurry after adding sugar, stirring thoroughly, mixing well, standing at 35-39 deg.C, keeping the temperature, and fermenting for 48 h; wherein the mixed lactic acid bacteria are prepared from the following components in a mass ratio of 1: 1.2 mixing lactobacillus acidophilus and streptococcus thermophilus;
(4) and (4) putting the fermented material into a freeze dryer for freeze drying until the water content of the material is below 5%, thus obtaining the fruit and vegetable fermented powder.
Wherein the prebiotics are prepared from inulin and stachyose according to a mass ratio of 1: 0.8 is obtained.
The freeze-dried probiotic powder is prepared from lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium lactis and lactobacillus rhamnosus according to a mass ratio of 1: 1: 0.8: 0.8 is obtained.
The preparation method of the fruit and vegetable solid beverage with the function of conditioning the intestinal tract comprises the following steps:
s1, primary mixing: adding the fruit and vegetable fermentation powder, the prebiotics and the dietary fibers into a mixing container according to the corresponding proportion, and uniformly stirring and mixing to obtain a primary mixed material for later use;
s2, secondary mixing: adding freeze-dried probiotic powder into the primary mixed material prepared in the step S1, and stirring and mixing at the low temperature of 200-300r/min for 20-30min to obtain the fruit and vegetable solid beverage;
s3, packaging and storing: and (5) sterilizing the fruit and vegetable solid beverage prepared in the step (S2), packaging the fruit and vegetable solid beverage by subpackaging, and storing the fruit and vegetable solid beverage at natural normal temperature.
Example 2
A fruit and vegetable solid beverage with an intestinal tract conditioning function comprises the following components: 300g of fruit and vegetable fermentation powder, 240g of prebiotics, 120g of dietary fiber and 200g of freeze-dried probiotic powder.
The preparation process of the fruit and vegetable fermented powder comprises the following steps:
(1) fresh fruits and vegetables such as apples, kiwifruits, sea buckthorn fruits, strawberries, bananas, pears, pineapples, papayas, celery, cucumbers and radishes are taken as raw materials, the raw materials are cleaned and dried, drinking water with the weight equivalent to that of the fresh fruits and vegetables is added for grinding, and mixed pulp is obtained;
(2) adding papain accounting for 0.01 percent of the total weight of the substrate into the mixed slurry in advance, carrying out enzymolysis for 2 hours, then adding white granulated sugar accounting for 5 percent of the weight of the mixed slurry into the mixed slurry, heating to dissolve the white granulated sugar, then adding the prepared mixed slurry into a fermentation tank, heating steam to 110 ℃, keeping the temperature for 15-30min for carrying out sterilization treatment, and then cooling to 35-39 ℃;
(3) adding mixed lactic acid bacteria according to 0.02% of the total weight of the mixed slurry after adding sugar, fully stirring and uniformly mixing, standing at 35-39 ℃, preserving heat and fermenting for 48 h; wherein the mixed lactic acid bacteria are prepared from the following components in a mass ratio of 1: 1.8 mixing Lactobacillus acidophilus and Streptococcus thermophilus;
(4) and (4) putting the fermented material into a freeze dryer for freeze drying until the water content of the material is below 5%, thus obtaining the fruit and vegetable fermented powder.
Wherein the prebiotics are prepared from inulin and stachyose according to a mass ratio of 1: 1.6.
The freeze-dried probiotic powder is prepared from lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium lactis and lactobacillus rhamnosus according to a mass ratio of 1: 0.9: 0.6: 1 in proportion.
The preparation method of the fruit and vegetable solid beverage with the function of conditioning the intestinal tract can refer to example 1.
Example 3
A fruit and vegetable solid beverage with an intestinal tract conditioning function comprises the following components: 560g of fruit and vegetable fermentation powder, 150g of prebiotics, 100g of dietary fiber and 280g of freeze-dried probiotic powder.
The preparation process of the fruit and vegetable fermented powder comprises the following steps:
(1) fresh fruits and vegetables such as apples, kiwifruits, sea buckthorn fruits, strawberries, bananas, pears, pineapples, papayas, celery, cucumbers and radishes are taken as raw materials, the raw materials are cleaned and dried, drinking water with the weight equivalent to that of the fresh fruits and vegetables is added for grinding, and mixed pulp is obtained;
(2) adding papain accounting for 0.018 wt% of the substrate into the mixed slurry in advance, carrying out enzymolysis for 2h, then adding white granulated sugar accounting for 5 wt% of the mixed slurry into the mixed slurry, heating to dissolve the white granulated sugar, then adding the prepared mixed slurry into a fermentation tank, heating the mixed slurry to 110 ℃ by steam, keeping the temperature for 15-30min for carrying out sterilization treatment, and then cooling to 35-39 ℃;
(3) adding mixed lactic acid bacteria according to 0.01% of the total weight of the mixed slurry after adding sugar, fully stirring and uniformly mixing, standing at 35-39 ℃, preserving heat and fermenting for 48 h; wherein the mixed lactic acid bacteria are prepared from the following components in a mass ratio of 1: 0.4 of lactobacillus acidophilus and streptococcus thermophilus;
(4) and (4) putting the fermented material into a freeze dryer for freeze drying until the water content of the material is below 5%, thus obtaining the fruit and vegetable fermented powder.
Wherein the prebiotics are prepared from inulin and stachyose according to a mass ratio of 1: 2, and obtaining the product.
The freeze-dried probiotic powder is prepared from lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium lactis and lactobacillus rhamnosus according to a mass ratio of 1: 1.2: 0.5: 0.5 is obtained.
The preparation method of the fruit and vegetable solid beverage with the function of conditioning the intestinal tract can refer to example 1.
Example 4
A fruit and vegetable solid beverage with an intestinal tract conditioning function comprises the following components: 600g of fruit and vegetable fermentation powder, 300g of prebiotics, 200g of dietary fiber and 300g of freeze-dried probiotic powder.
The preparation process of the fruit and vegetable fermented powder comprises the following steps:
(1) fresh fruits and vegetables such as apples, kiwifruits, sea buckthorn fruits, strawberries, bananas, pears, pineapples, papayas, celery, cucumbers and radishes are taken as raw materials, the raw materials are cleaned and dried, drinking water with the weight equivalent to that of the fresh fruits and vegetables is added for grinding, and mixed pulp is obtained;
(2) adding papain accounting for 0.02 percent of the total weight of the substrate into the mixed slurry in advance, carrying out enzymolysis for 4 hours, then adding white granulated sugar accounting for 5 percent of the weight of the mixed slurry into the mixed slurry, heating to dissolve the white granulated sugar, then adding the prepared mixed slurry into a fermentation tank, heating steam to 110 ℃, keeping the temperature for 15-30min for carrying out sterilization treatment, and then cooling to 35-39 ℃;
(3) adding mixed lactic acid bacteria according to 0.03% of the total weight of the mixed slurry after adding sugar, fully stirring and uniformly mixing, standing at 35-39 ℃, preserving heat and fermenting for 72 h; wherein the mixed lactic acid bacteria are prepared from the following components in a mass ratio of 1: 2.4 mixing Lactobacillus acidophilus and Streptococcus thermophilus;
(4) and (4) putting the fermented material into a freeze dryer for freeze drying until the water content of the material is below 5%, thus obtaining the fruit and vegetable fermented powder.
Wherein the prebiotics are prepared from inulin and stachyose according to a mass ratio of 1: 0.5 is obtained.
The freeze-dried probiotic powder is prepared from lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium lactis and lactobacillus rhamnosus according to a mass ratio of 1: 1: 1:1 in proportion.
The preparation method of the fruit and vegetable solid beverage with the function of conditioning the intestinal tract can refer to example 1.
Comparative example 1
The fruit and vegetable solid beverage in the comparative example 1 is basically the same as the fruit and vegetable solid beverage in the example 1 in components, proportion and preparation method, and the fruit and vegetable solid beverage have the following differences: the fruit and vegetable fermented powder in the comparative example 1 adopts the following preparation process: the fruit and vegetable fermented powder is prepared by taking fresh fruits and vegetables such as apple, kiwi fruit, sea buckthorn fruit, strawberry, banana, pear, pineapple, papaya, celery, cucumber and radish as raw materials, cleaning, drying in the air, adding drinking water with the weight equivalent to that of the fresh fruits and vegetables, grinding into thick liquid to obtain mixed thick liquid, steaming the mixed thick liquid for 10min under the pressure of 0.12MPa, filtering, and freeze-drying until the water content in the material is below 5%.
Test examples
Firstly, stability testing:
the fruit and vegetable solid beverages prepared in the embodiments 1 to 4 and the comparative example 1 are stored for 24 months under natural (normal temperature) conditions, sensory indexes such as color, state, flavor, texture and the like of the fruit and vegetable solid beverages in the embodiments and the comparative examples are detected, and detection results show that all the sensory performance indexes are normal and have no obvious change, so that the quality guarantee period of the fruit and vegetable solid beverages can be greatly prolonged compared with that of liquid beverages.
Secondly, testing the flavor performance:
4g of the fruit and vegetable solid beverages prepared in examples 1 to 4 and comparative example 1 of the present invention were dissolved in 500mL of 40 ℃ warm water. The beverages of each example and comparative example were tasted by 50 persons, respectively, and were given a score of 10 out of the total score of no sedimentation, smooth mouthfeel, and taste within 3 hours. The results of the scoring for each example and comparative example are shown in table 1.
TABLE 1
The experimental results in table 1 show that the non-precipitation condition, the smooth mouthfeel and the uniformity of taste of the fruit and vegetable solid beverage prepared in the embodiments 1 to 4 of the invention are all superior to those of the comparative example 1 within 3h, and the mixed pulp obtained by grinding fresh fruits and vegetables into pulp is subjected to fungus planting and deep layer starter freeze-drying extraction to obtain fruit and vegetable fermentation powder in the embodiments 1 to 4, which has obvious influence on the precipitation condition, the mouthfeel and the taste of the solid beverage finally prepared.
Thirdly, effect testing:
250 adults with diarrhea or constipation are respectively selected and randomly divided into five groups, wherein each group comprises 50 persons, the ages, the sexes, the body conditions and the like of the tested persons distributed in each group are roughly consistent, the fruit and vegetable solid beverages in the examples 1 to 4 and the comparative example 1 are respectively taken once in the morning and at the evening by 4.5g each time, the fruit and vegetable solid beverages are dissolved and taken by 500mL of warm water, after the fruit and vegetable solid beverages are continuously taken for 1 to 3 months, the constipation improvement condition of the tested persons after the administration is observed, the number of the tested persons with the improved constipation is recorded, and the specific test result is shown in a table 2.
TABLE 2
| 1 month | 2 months old | 3 months old | |
| Example 1 | 38 | 42 | 49 |
| Example 2 | 35 | 41 | 48 |
| Example 3 | 37 | 40 | 48 |
| Example 4 | 37 | 39 | 46 |
| Comparative example 1 | 9 | 16 | 28 |
As can be seen from the data in table 2, the effect of improving constipation of the fruit and vegetable solid beverage in examples 1 to 4 of the present invention is significantly better than that of comparative example 1, and thus, by conducting a great deal of research on the types and proportions of the components in the solid beverage, the final product prepared in the present invention has good taste, is safe and mild, stimulates intestinal tract substances, can rapidly and significantly improve intestinal tract health, and has short bowel clearing time.
The present invention has been described in terms of specific examples, which are provided to aid understanding of the invention and are not intended to be limiting. For a person skilled in the art to which the invention pertains, several simple deductions, modifications or substitutions may be made according to the idea of the invention.
Claims (7)
1. The fruit and vegetable solid beverage with the function of conditioning intestinal tracts is characterized by comprising the following components in parts by weight: 30-60 parts of fruit and vegetable fermentation powder, 15-30 parts of prebiotics, 10-20 parts of dietary fibers and 20-30 parts of freeze-dried probiotic powder;
the preparation process of the fruit and vegetable fermented powder comprises the following steps:
(1) cleaning and airing fresh fruits and vegetables serving as raw materials, and then adding quantitative drinking water to carry out grinding to obtain mixed pulp;
(2) adding white granulated sugar into the mixed slurry, heating for dissolving, adding the prepared mixed slurry into a fermentation tank, heating by steam to 110 ℃, keeping for 15-30min for sterilization, and then cooling to 35-39 ℃;
(3) adding mixed lactic acid bacteria according to 0.01-0.03% of the total weight of the mixed slurry after adding sugar, stirring thoroughly, mixing well, standing at 35-39 deg.C, keeping the temperature, and fermenting for 48-72 h;
(4) and (4) putting the fermented material into a freeze dryer for freeze drying until the water content of the material is below 5%, thus obtaining the fruit and vegetable fermented powder.
2. The fruit and vegetable solid beverage with the intestinal tract conditioning function according to claim 1, wherein in the step (3), the mixed lactic acid bacteria is prepared from the following components in a weight ratio of 1: (0.4-2.4) Lactobacillus acidophilus and Streptococcus thermophilus.
3. The fruit and vegetable solid beverage with the intestinal tract conditioning function according to claim 2, wherein in the step (3), papain with the weight accounting for 0.01-0.02% of the total weight of the substrate is added into the mixed syrup with sugar for enzymolysis for 2-4h before the mixed lactic acid bacteria is added.
4. The fruit and vegetable solid beverage with the intestinal tract conditioning function according to claim 1, wherein in the step (1), the fresh fruits and vegetables are apples, kiwifruits, sea buckthorn fruits, strawberries, bananas, pears, pineapples, papayas, celery, cucumbers and radishes, and the mass ratio of the fresh fruits and vegetables to the drinking water is 1: 1; in the step (2), the addition amount of the white granulated sugar is 5% of the weight of the mixed slurry.
5. The fruit and vegetable solid beverage with the intestinal tract conditioning function according to claim 1, wherein the freeze-dried probiotic powder is prepared from lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium lactis and lactobacillus rhamnosus according to a mass ratio of 1: (0.9-1.2): (0.5-1): (0.5-1).
6. The fruit and vegetable solid beverage with the intestinal tract conditioning function according to claim 1, wherein the prebiotics are inulin and stachyose in a mass ratio of 1: (0.5-2).
7. The preparation method of the fruit and vegetable solid beverage with the intestinal tract conditioning function according to claim 1, which is characterized by comprising the following steps:
s1, primary mixing: adding the fruit and vegetable fermentation powder, the prebiotics and the dietary fibers into a mixing container according to the corresponding proportion, and uniformly stirring and mixing to obtain a primary mixed material for later use;
s2, secondary mixing: adding freeze-dried probiotic powder into the primary mixed material prepared in the step S1, and stirring and mixing at the low temperature of 200-300r/min for 20-30min to obtain the fruit and vegetable solid beverage;
s3, packaging and storing: and (5) sterilizing the fruit and vegetable solid beverage prepared in the step (S2), packaging the fruit and vegetable solid beverage by subpackaging, and storing the fruit and vegetable solid beverage at natural normal temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910722493.2A CN112335806A (en) | 2019-08-06 | 2019-08-06 | Fruit and vegetable solid beverage with intestinal tract conditioning function and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910722493.2A CN112335806A (en) | 2019-08-06 | 2019-08-06 | Fruit and vegetable solid beverage with intestinal tract conditioning function and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112335806A true CN112335806A (en) | 2021-02-09 |
Family
ID=74367181
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910722493.2A Pending CN112335806A (en) | 2019-08-06 | 2019-08-06 | Fruit and vegetable solid beverage with intestinal tract conditioning function and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112335806A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115226887A (en) * | 2022-06-24 | 2022-10-25 | 诺康(浙江)细胞基因工程有限公司 | Granule for balancing intestinal flora and intestinal immunity and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109198356A (en) * | 2018-11-23 | 2019-01-15 | 温友来 | A kind of solid beverage and preparation method thereof with adjusting function of intestinal canal |
| CN109380717A (en) * | 2017-08-07 | 2019-02-26 | 洛阳华清天木生物科技有限公司 | A kind of probiotics fruit and vegetable lyophilized powder and preparation method thereof |
| CN109619595A (en) * | 2018-12-27 | 2019-04-16 | 天津活力达生物科技有限公司 | A kind of composition and its application containing profitable probliotics and prebiotics |
-
2019
- 2019-08-06 CN CN201910722493.2A patent/CN112335806A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109380717A (en) * | 2017-08-07 | 2019-02-26 | 洛阳华清天木生物科技有限公司 | A kind of probiotics fruit and vegetable lyophilized powder and preparation method thereof |
| CN109198356A (en) * | 2018-11-23 | 2019-01-15 | 温友来 | A kind of solid beverage and preparation method thereof with adjusting function of intestinal canal |
| CN109619595A (en) * | 2018-12-27 | 2019-04-16 | 天津活力达生物科技有限公司 | A kind of composition and its application containing profitable probliotics and prebiotics |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115226887A (en) * | 2022-06-24 | 2022-10-25 | 诺康(浙江)细胞基因工程有限公司 | Granule for balancing intestinal flora and intestinal immunity and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105249100B (en) | The production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions | |
| CN105815640A (en) | Digestion-promoting and intestine-and-stomach-adjusting fruit-and-vegetable probiotic product and preparing method thereof | |
| KR102047627B1 (en) | Manufacturing method of beverage having morinda citrifolia and the beverage manufactured by the same | |
| CN108968058A (en) | It is a kind of improve enteron aisle probiotics enzyme composition and application | |
| KR101539382B1 (en) | Food composition for improvement of bowel function and relief of constipation | |
| CN105028642B (en) | Red date dietary fiber health-care yoghourt and preparation method thereof | |
| CN105167094A (en) | Musa paradisiaca enzyme capable of tranquilizing mind and strengthening stomach and preparation method therefor | |
| CN111480851A (en) | Intestinal tract exclusive active polypeptide composition for improving human body circulation | |
| CN104886569A (en) | An active probiotic fermented drink and a preparation method thereof | |
| CN109452437B (en) | Cherry tomato puffed food and preparation method thereof | |
| CN113080344A (en) | Collagen enzyme fruity beverage for promoting slimming and skin beautifying and preparation method thereof | |
| CN113208077A (en) | Preparation method of probiotic medlar vinegar jelly | |
| CN112335806A (en) | Fruit and vegetable solid beverage with intestinal tract conditioning function and preparation method thereof | |
| CN116784442A (en) | Prebiotic western Mei Qianwei fruit drink with intestinal health improving function and preparation method thereof | |
| CN110463776A (en) | Compound leisure fruit and vegetable product of strawberry cheese and preparation method thereof | |
| CN114586844B (en) | Durian yoghourt capable of reducing blood fat and relaxing bowel and preparation method thereof | |
| CN115553406A (en) | Weight-reducing composition beverage for inhibiting absorption of fat and sugar substances and preparation method thereof | |
| CN104886688A (en) | Watermelon juice beverage and preparation method thereof | |
| CN104509915A (en) | Preparation method of tomato vinegar | |
| CN104886700A (en) | Probiotic fermented beverage and preparation method thereof | |
| CN106135427A (en) | Lactic acid bacteria, vegetable protein beverage formula | |
| CN110934187B (en) | Low-sugar dendrobium officinale health-care yogurt and preparation method thereof | |
| CN113558162A (en) | Sialic acid composite plant enzyme drink | |
| CN109673994B (en) | Sour papaya and chili jam and preparation method thereof | |
| CN105076457A (en) | Vegetable and fruit cheese and method for making same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |