CN112544712A - Lentinan soluble bean for improving intestinal immunity of children by diet and preparation method thereof - Google Patents
Lentinan soluble bean for improving intestinal immunity of children by diet and preparation method thereof Download PDFInfo
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- CN112544712A CN112544712A CN202011392950.5A CN202011392950A CN112544712A CN 112544712 A CN112544712 A CN 112544712A CN 202011392950 A CN202011392950 A CN 202011392950A CN 112544712 A CN112544712 A CN 112544712A
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- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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Abstract
The invention discloses a lentinan soluble bean for improving intestinal immunity of children through diet and a preparation method thereof, wherein the raw materials comprise, by weight, 10-40 parts of an organic lentinan solution, 5-10 parts of trehalose, 100 parts of skimmed milk powder, 10-20 parts of whey powder, 25-30 parts of grain starch, 10-50 parts of yolk powder, 1-5 parts of fermentation powder, 1-5 parts of composite probiotics, 0.5-1 part of composite vitamins and 5-10 parts of organic honey. The invention adopts the organic mushroom to prepare the yoghourt dissolving bean for the first time. The organic food has less chemical substance residue, less pollution, good taste, health promotion effect, and no other side effects, and is suitable for children.
Description
Technical Field
The invention relates to the field of child complementary food processing, in particular to lentinan soluble beans for improving intestinal immunity of children through diet and a preparation method thereof.
Background
Balanced nutrition is a prerequisite to ensure healthy growth of children. In the infant birth period, breast milk is the most ideal source of nutrient intake for babies. However, as a child grows, additional nutritional supplements should be provided in addition to breast milk to meet the many nutrients the child needs for growth.
Most of germs are taken from the oral cavity, and the main way for pathogens such as bacteria to enter each organ of a human body is the intestinal tract, so that the immunity of the intestinal tract is very important for the health of the human body. The intestinal tract is the largest immune organ of a human body, the lymphoid tissue accounts for 25-40% of the whole intestinal tract tissue, and about 70% of immune cells of the human body are gathered in the intestinal tract, so that the intestinal tract has important effects of resisting invading pathogens, generating immunological memory and the like. Children, especially infants aged 2-10 years, have poor barrier function due to imperfect intestinal structure and loose structure, and are prone to leak allergens and pathogenic bacteria, which cause damage to multiple organs including the brain through blood circulation, thereby causing various developmental diseases of children, including autism spectrum disorder, hyperactivity disorder, hypointelligence, etc. In addition, the normal flora in the intestinal cavity of the infant is not completely established, acquired immunity to pathogens is not formed, and the intestinal immunity function is insufficient, so that the acquisition of the nutrient components for enhancing the immunity from food is very important.
Compared with common mushrooms, the organic mushrooms are greener and more natural in culture environment, no chemical substance residues such as pesticides are left, and the nutritional value is higher. The organic lentinan is an effective active ingredient extracted from high-quality organic lentinus edodes fruiting bodies. The glucan is a glucan, the main chain is composed of beta- (1 → 3) -connected glucosyl, and the glucosyl connected with the beta- (1 → 6) is randomly distributed along the main chain and is in a comb-shaped structure. Lentinan, which was first used in the medical field, is an immunomodulator that prevents tumorigenicity caused by chemical factors, inhibits tumor metastasis, enhances the body's resistance to various bacteria, viruses and parasites, and has hardly any side effects. Modern researches show that the main components of lentinan comprise mannitol, trehalose, mycose, glucose, pentosan, methyl pentosan and the like. The saccharides are involved in regulating the immune function and the activity of T lymphocytes of human bodies, can reduce the capacity of the methyl compounds to induce tumors, and mainly have the following four functions:
immune regulation: by stimulating the maturation, differentiation and proliferation of key immune cells (T, B lymphocytes, macrophages, NK cells, etc.), the host somatic balance is improved, and the reactivity of host cells to lymphokines, hormones and other bioactive factors is restored or improved.
② anti-tumor effect: the anti-tumor effect is achieved by enhancing and inducing activated macrophages and killer T cells, improving NK cell activity and enhancing antibody-dependent macrophage toxicity by a host.
③ antiviral action: activating in vivo macrophage, increasing CD4+ cell and IL-2 receptor expression, inducing IFN (interferon), and increasing NK cell activity.
Fourthly, anti-infection function: free sugar molecules in body fluid are combined with virus to play a role in shielding and prevent pathogens from adhering to sugar molecules on the surface of normal cells.
At present, lentinan is mainly applied to the field of health-care food, namely lentinan capsules (Chinese medicine standard character Z20080579), the main components of the lentinan capsules are polysaccharides such as glucan, mannatide and the like and various amino acids, and the lentinan capsules have the effects of activating cellular immunity, regulating various humoral immune factors, inducing the generation of alpha-interferon, regulating immune response of organisms, inducing leukocyte infiltration on tumors, causing vasodilatation, bleeding and necrosis of tumor parts, preventing the combination of viruses and host cells, improving the activity of superoxide dismutase (SOD), inhibiting the generation of Malondialdehyde (MDA), resisting lipid oxidation, reducing blood fat, regulating carbohydrate metabolism, improving carbohydrate tolerance, expanding gastrointestinal tracts to generate satiety, reducing appetite, reducing blood sugar and the like. In addition, there is also a report of adding lentinan to prepare a medicine and food dual purpose Chinese medicinal composition. For example, the patent of 'a Chinese medicinal composition for improving human body immunity and a preparation method thereof used as both medicine and food' with the application number of 202010408216.7 mainly aims at providing a Chinese medicinal composition which is safe to eat and is used for enhancing the postoperative immunity of tumor patients. The raw materials of the traditional Chinese medicine composition contain more traditional Chinese medicine components, such as dendrobium officinale, green tea and the like, so the traditional Chinese medicine composition is not suitable for developing children. At present, the soybean dissolving product which is added with organic lentinan to be prepared into a favorite soybean dissolving product for children and can enhance the immunity is only reported.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a lentinan dissolved bean for improving the intestinal immunity of children by diet and a preparation method thereof. The soluble bean has good taste, slightly sour and sweet taste, easy digestion, convenient service, and good health promotion effect.
In order to achieve the purpose, the lentinan soluble bean for improving the intestinal immunity of children through diet comprises, by weight, 10-40 parts of an organic lentinan solution, 5-10 parts of trehalose, 100 parts of skim milk powder, 10-20 parts of whey powder, 25-30 parts of grain starch, 10-50 parts of yolk powder, 1-5 parts of fermentation powder, 1-5 parts of composite probiotics, 0.5-1 part of composite vitamins and 5-10 parts of organic honey.
Furthermore, the raw materials of the compound mushroom health-care food comprise, by weight, 20-30 parts of an organic lentinan solution, 6-9 parts of trehalose, 110 parts of skimmed milk powder, 10-15 parts of whey powder, 25-30 parts of cereal starch, 20-40 parts of egg yolk powder, 1-3 parts of baking powder, 1-3 parts of compound probiotics, 0.5-1 part of compound vitamin and 5-8 parts of organic honey.
Still further, the cereal starch is wheat starch or rice starch;
the fermentation powder consists of lactic acid bacteria and yeast extract in a weight ratio of 1: 1-2.
Still further, the composite probiotics consist of lactobacillus bulgaricus, bifidobacterium lactis and streptococcus thermophilus; the weight ratio of the components is 1:100: 100;
the compound vitamin consists of vitamin A and vitamin C in the weight ratio of 1:20-600 (the raw materials are converted into effective substances by other varieties approved by GB 14880).
Furthermore, the raw materials of the milk powder comprise 30 parts of organic lentinan solution, 7 parts of trehalose, 120 parts of skimmed milk powder, 17 parts of whey powder, 27 parts of wheat starch, 30 parts of egg yolk powder, 3 parts of baking powder, 3 parts of composite probiotics, 0.7 part of composite vitamin and 8 parts of organic honey in parts by weight; the fermentation powder consists of lactic acid bacteria and yeast extract in a weight ratio of 1: 1; the composite probiotics comprise lactobacillus bulgaricus, bifidobacterium lactis and streptococcus thermophilus; the weight ratio of the components is 1:100: 100;
the compound vitamin consists of vitamin A and vitamin C according to the weight ratio of 1: 100.
Still further, the lentinan soluble bean has a shape selected from the group consisting of an acerose shape, a spherical shape and a strawberry shape
The invention also provides a preparation method of the lentinan soluble bean for improving the intestinal immunity of children by the diet, which comprises the following steps:
1) weighing the following components in parts by weight: 10-40 parts of organic lentinan solution, 5-10 parts of trehalose, 120 parts of skimmed milk powder, 10-20 parts of whey powder, 25-30 parts of cereal starch, 10-50 parts of yolk powder, 1-5 parts of fermentation powder, 1-5 parts of composite probiotics, 0.5-1 part of composite vitamins and 5-10 parts of organic honey;
2) dissolving: dissolving trehalose, skimmed milk powder, whey powder, grain starch, yolk powder and baking powder in sequence to obtain a mixed solution;
3) preheating: heating the mixed solution to 60-80 ℃ for preheating, and then filtering;
4) homogenizing: homogenizing the preheated filtrate;
5) and (3) sterilization: heating and sterilizing the homogenized filtrate at 90-95 deg.C for 5-10 min;
6) inoculation: after sterilization, cooling to 45 ℃, and adding fermentation powder;
7) fermentation: fermenting the inoculated semi-finished product at 40 deg.C for 10 hr. Taking out when the acidity reaches 70 ℃ T, placing the mixture into a heat-preservation container to 4 ℃, and refrigerating;
8) mixing and emulsifying: stirring and demulsifying fermented and aged yoghourt, adding the organic lentinan solution, the composite probiotics, the composite vitamins and the organic honey, and uniformly stirring for later use;
9) freezing: pouring the obtained uniform material into a freezing machine for freezing treatment to obtain a semi-solid product for molding;
10) quick freezing: pouring the frozen material into a mould, and quickly freezing and molding for 1-2h at the temperature of-80 ℃;
11) and (3) freeze drying: placing the frozen yogurt into a stainless steel plate one by one, placing the yogurt into a cabin of a freeze dryer, and freeze-drying to obtain dry solid soluble beans;
12) weighing the obtained dry solid dissolved beans, and subpackaging to obtain the organic lentinan dissolved beans.
Preferably, in the step 1),
the organic lentinan solution is prepared by the following steps:
a. preparing an organic lentinan crude product:
cleaning fruiting body of organic Lentinus Edodes which grows well and does not go moldy, cutting off root, dicing pileus, oven drying at 70-80 deg.C, grinding into powder, adding cellulase and papain for enzymolysis, adding choline chloride-1, 4-butanediol deep eutectic solvent for extraction, filtering, dialyzing the filtrate to remove impurities, adsorbing with microfiltration active carbon for decolorizing, and heating for concentration; finally adding ethanol, stirring, standing, centrifuging, and drying the obtained precipitate at 50-60 deg.C to obtain lentinan crude product;
b. preparing an organic lentinan solution:
c, adding water to the organic lentinan crude product obtained in the step a for uniform dissolution, and filtering to obtain an organic lentinan solution for later use;
the compound vitamin is prepared by the following steps:
weighing vitamin A and vitamin C (the raw materials are converted into effective substances by adopting other varieties approved by GB 14880) according to the weight ratio of 1:20-600, adding into a nonmetal mortar, uniformly grinding for 1-2 minutes, and sealing for later use.
The fermentation powder consists of lactobacillus and yeast extract in the weight ratio of 1 to 1-2.
The composite probiotics comprise lactobacillus bulgaricus, bifidobacterium lactis and streptococcus thermophilus; their weight ratio was 1:100: 100.
Preferably, in the step a,
the choline chloride-1, 4-butanediol deep eutectic solvent is formed by mixing choline chloride and 1, 4-butanediol, wherein the molar ratio of the choline chloride to the 1, 4-butanediol is 1: 4;
the enzymolysis conditions of the cellulase are as follows:
performing enzymolysis at 45 deg.C and pH of 4.6 for 45 min;
the enzymolysis conditions of the papain are as follows:
performing enzymolysis at 50 deg.C and pH of 6.1 for 30 min;
the concentration of cellulase is 0.5 wt% (aqueous solution), the concentration of papain is 1.5 wt% (aqueous solution);
the ethanol is 95% ethanol solution by volume concentration. Preferably, in the step b, 50mL of water is added into each 20-30g of the lentinan crude product.
The invention has the beneficial effects that:
1) the invention adopts the organic mushroom to prepare the yoghourt dissolving bean for the first time. The organic food has less chemical substance residue, less pollution, good taste, health promotion effect, and no other side effects, and is suitable for children.
2) According to the invention, the organic lentinan is added into the yoghourt dissolving bean product, so that various nutritional ingredients such as protein, lipid and mineral elements in the yoghourt dissolving bean are maintained, and various health-care functions such as antivirus, anticancer and human immunity improvement of the product are added.
3) The organic honey is added into the yoghourt dissolving bean. Compared with common honey, the organic honey is natural mature honey which comes from non-transgenic plants, has few food additives and high nutritive value, and is a healthy ingredient more suitable for children to eat.
4) The yoghurt-dissolving bean of the invention is also added with bifidobacterium lactis, streptococcus thermophilus, bulgaricus and compound vitamins, and has the effect of enhancing the intestinal immunity. The bifidobacterium lactis is an important physiological bacterium of a human body, has important functions on nutrition of milk and prevention of intestinal diseases, and participates in a series of physiological processes of immunity, nutrition, digestion, protection and the like of the human body. The streptococcus thermophilus and the bulgaricus have the effects of improving intestinal microenvironment, regulating blood pressure, resisting cancer, delaying aging and the like. Vitamin A is a coenzyme for regulating glycoprotein synthesis, has stabilizing effect on epithelial cell membrane, and can maintain the complete shape and function of epithelial cell. Vitamin C has antibody oxidation effect.
5) Trehalose is added into the yoghurt-dissolving bean to replace the traditional white granulated sugar, so that the yoghurt-dissolving bean not only has proper sweetness, but also can avoid protein denaturation, and also has a health-care function. Trehalose is a proliferation factor beneficial to intestinal bacteria, namely bifidobacterium, in vivo, can improve the intestinal micro-ecological environment, strengthen the digestive absorption function of the gastrointestinal tract, effectively eliminate vivotoxin and enhance the immunity and disease resistance of organisms, and researches prove that trehalose has stronger radiation resistance.
6) The method adopts a choline chloride-1, 4-butanediol deep eutectic solvent extraction method to replace the traditional water boiling method to extract the organic lentinan, and has higher extraction efficiency and good utilization rate of raw materials.
7) The invention utilizes the vacuum freeze drying technology, preserves the activity of effective active substances in the yogurt dissolving bean, prolongs the storage time of the product and improves the mouthfeel of the yogurt.
Drawings
FIG. 1 is a graph showing the effect of an organic lentinan solution on the survival rate of A549 cells affected by LPS;
FIG. 2 is a graph of cell growth in different treatment groups;
in the figure, FIG. 2A is a diagram showing the growth of cells under normal culture conditions,
FIG. 2B is a graph showing the growth of cells treated with LPS,
FIG. 2C is a graph showing the growth of cells treated with LPS and lentinan.
Detailed Description
The present invention is described in further detail below with reference to specific examples so as to be understood by those skilled in the art.
The lentinan soluble bean for improving the intestinal immunity of children through diet comprises, by weight, 10-40 parts of an organic lentinan solution, 5-10 parts of trehalose, 120 parts of skimmed milk powder, 10-20 parts of whey powder, 25-30 parts of grain starch, 10-50 parts of egg yolk powder, 1-5 parts of fermentation powder, 1-5 parts of composite probiotics, 0.5-1 part of composite vitamins and 5-10 parts of organic honey.
The preparation method of the lentinan soluble bean for improving the intestinal immunity of children by using the diet comprises the following steps:
1) weighing the following components in parts by weight: 10-40 parts of organic lentinan solution, 5-10 parts of trehalose, 120 parts of skimmed milk powder, 10-20 parts of whey powder, 25-30 parts of cereal starch, 10-50 parts of yolk powder, 1-5 parts of fermentation powder, 1-5 parts of composite probiotics, 0.5-1 part of composite vitamins and 5-10 parts of organic honey; the organic lentinan solution is prepared by the following steps:
a. preparing an organic lentinan crude product:
cleaning fruiting body of organic Lentinus Edodes which grows well and does not go moldy, cutting off root, dicing pileus, oven drying at 70-80 deg.C, grinding into powder, adding cellulase and papain for enzymolysis, adding choline chloride-1, 4-butanediol deep eutectic solvent for extraction, filtering, dialyzing the filtrate to remove impurities, adsorbing with microfiltration active carbon for decolorizing, and heating for concentration; finally adding ethanol, stirring, standing, centrifuging, and drying the obtained precipitate at 50-60 deg.C to obtain lentinan crude product;
b. preparing an organic lentinan solution:
c, adding water to the organic lentinan crude product obtained in the step a for uniform dissolution, and filtering to obtain an organic lentinan solution for later use;
2) dissolving: dissolving trehalose, skimmed milk powder, whey powder, grain starch, yolk powder and baking powder in sequence to obtain a mixed solution;
3) preheating: heating the mixed solution to 60-80 ℃ for preheating, and then filtering;
4) homogenizing: homogenizing the preheated filtrate;
5) and (3) sterilization: heating and sterilizing the homogenized filtrate at 90-95 deg.C for 5-10 min;
6) inoculation: after sterilization, cooling to 45 ℃, and adding fermentation powder;
7) fermentation: fermenting the inoculated semi-finished product at 40 deg.C for 10 hr. Taking out when the acidity reaches 70 ℃ T, placing the mixture into a heat-preservation container to 4 ℃, and refrigerating;
8) mixing and emulsifying: stirring and demulsifying fermented and aged yoghourt, adding the organic lentinan solution, the composite probiotics, the composite vitamins and the organic honey, and uniformly stirring for later use;
9) freezing: pouring the obtained uniform material into a freezing machine for freezing treatment to obtain a semi-solid product for molding;
10) quick freezing: pouring the frozen material into a mould, and quickly freezing and molding for 1-2h at the temperature of-80 ℃;
11) and (3) freeze drying: placing the frozen yogurt into a stainless steel plate one by one, placing the yogurt into a cabin of a freeze dryer, and freeze-drying to obtain dry solid soluble beans;
12) weighing the obtained dry solid dissolved beans, and subpackaging to obtain the organic lentinan dissolved beans.
MTT method based method for detecting influence of organic lentinan solution prepared by the method on survival rate of A549 cells induced by LPS
1. Material
1.1 test cells: a549 (human lung adenocarcinoma cell, Hubei university of industry, health and accurate medicine nutrition laboratory)
2. Medicinal material reagent
LPS (Biosharp, Cat. No. BS904), penicillin/streptomycin (Beyotime), fetal bovine serum (Sijiu), pancreatin (Gibio), DMEM minimal medium (Hyclone), PBS (Hyclone), and MTT cell proliferation and cytotoxicity assay kit (Solarbio, Cat. No. M1020). 2. Cell culture 1) cell recovery
Placing a cell cryopreservation tube stored at-80 ℃ in a 37 ℃ water bath pot for melting, transferring to a 1.5mL centrifuge tube, centrifuging at 1500 rpm for 5min, discarding the supernatant, washing with PBS for 2 times, adding 200 μ L of fresh cell culture solution, blowing, uniformly mixing, transferring to a culture dish, adding 6mL of fresh cell culture solution, and uniformly mixing; 37 ℃ and 5% CO2Culturing under the condition.
2) Cell passage
Collecting cells in logarithmic growth phase, discarding old culture medium, washing with 2mL PBS for 1 time, adding 1mL pancreatin, gently shaking culture dish to completely cover cells with pancreatin, discarding pancreatin, placing at 37 deg.C and 5% CO2Digesting for 3-5min, adding 2mL of fresh cell culture solution, gently pumping, mixing, transferring 500 μ L of the mixture into a culture dish containing 6mL of fresh cell culture solution, mixing, and 5% CO at 37 deg.C2Culturing under the condition.
3) Preparation of LPS culture solution
Taking 1mg LPS, adding 1mL sterile PBS to prepare a mother solution with the concentration of 1mg/mL, filtering and sterilizing by using a 0.22 mu m filter, and storing in a refrigerator at 4 ℃; for the experiment, DMEM complete medium was used to dilute the medium to 10. mu.g/mL.
Determination of cell Activity by MTT method
1) Collecting cells in logarithmic phase, adjusting the concentration of cell suspension, and dividing the cells into 96-well plates with each well having 180 mu L (the serum concentration of fresh culture solution used in the MTT method is 5%);
2) placing at 37 ℃ and 5% CO2Culturing in an incubator to make the cells adhere to the wall, and culturing for 24 hours;
3) discarding the old culture solution, adding only 180 μ L of fresh culture solution into the normal group (i.e. negative control group), adding fresh culture solution containing 10 μ g/mL LPS into the experimental group 1, adding LPS containing 10 μ g/mL and organic lentinan solution containing 50 μ g/mL into the experimental group 2, and continuing to culture for 24 h; each group has 3 multiple holes;
4) carefully removing the supernatant, adding 90 mu L of fresh culture solution, adding 10 mu L of MTT solution, and continuing to culture for 4 h; 5) absorbing the supernatant, adding 110 mu L of Formazan dissolving solution into each hole, placing on a shaking table, oscillating at low speed for 10min to fully dissolve the crystal, and measuring the light absorption value of each hole at 490nm of an enzyme-linked immunosorbent assay (ELISA) detector;
6) while setting zero setting hole (culture solution, MTT, Formazan solution)
Cell viability ═ (OD value of experimental cells/OD value of negative control group) × 100%.
4. Statistical analysis
The experimental data were analyzed using GraphPad prism7.0, with a p <0.05 considered significantly different between the two groups by unpaired t-test, and the experimental results are expressed as mean ± standard deviation.
5. Results of the experiment
5.1 cell survival
TABLE 1 Effect of lentinan on the survival of A549 cells by LPS action
According to the experimental result, the survival rate of the A549 cells after the LPS action is obviously lower than that of the normal group, and compared with the LPS action group, the survival rate of the A549 cells can be obviously increased after 50 mu g/mL lentinan is added, which shows that the lentinan has a protective effect on the A549 cells induced by the LPS (figure 1). As can be seen from FIG. 2, the cell growth status of the experimental group added with lentinan after stimulation by LPS is obviously superior to that of the unperfumed lentinan group, which shows that lentinan has a protective effect on A549 cells induced by LPS. Therefore, it can be shown that lentinan has the effect of enhancing cell activity.
Example 1
The preparation method of the lentinan soluble bean 1 for improving the intestinal immunity of children by diet comprises the following steps:
1) the organic lentinan solution is prepared by the following steps:
a. preparing an organic lentinan crude product:
cleaning well-grown and non-moldy organic mushroom fruiting body, cutting off root, dicing pileus, drying at 70-80 deg.C, grinding into powder,
② carrying out enzymolysis on the powder for 45min by cellulase (the concentration of the cellulase is 0.5 wt%) under the conditions of 45 ℃ and pH 4.6; adding papain (the concentration of papain is 1.5 wt%), and performing enzymolysis at 50 deg.C and pH of 6.1 for 30 min; adding choline chloride-1, 4-butanediol deep eutectic solvent (choline chloride and 1, 4-butanediol are mixed according to a molar ratio of 1: 4), extracting, filtering, dialyzing the obtained filtrate to remove impurities, carrying out microfiltration activated carbon adsorption and decoloration, and heating and concentrating; finally adding ethanol, stirring, standing, centrifuging, and drying the obtained precipitate at 50-60 deg.C to obtain lentinan crude product;
b. preparing an organic lentinan solution:
b, adding 50mL of water into each 20-30g of the lentinan crude product obtained in the step a to dissolve uniformly, and filtering to obtain an organic lentinan solution for later use;
2) the compound vitamin is prepared by the following steps:
weighing vitamin A and vitamin C at a weight ratio of 1:100 (the raw materials are converted into effective substances by adopting other varieties approved by GB 14880), adding into a nonmetal mortar, uniformly grinding for 1-2 minutes, and sealing for later use;
3) weighing the following components in parts by weight: 20 parts of organic lentinan solution, 5 parts of trehalose, 110 parts of skimmed milk powder, 15 parts of whey powder, 25 parts of wheat starch, 10 parts of egg yolk powder, 1 part of baking powder, 1 part of composite probiotics, 0.5 part of composite vitamin and 6 parts of organic honey; the fermentation powder consists of lactic acid bacteria and yeast extract in a weight ratio of 1: 1; the composite probiotics comprise lactobacillus bulgaricus, bifidobacterium lactis and streptococcus thermophilus; the weight ratio of the components is 1:100: 100;
4) dissolving: dissolving trehalose, skimmed milk powder, whey powder, grain starch, yolk powder and baking powder in sequence to obtain a mixed solution;
5) preheating: heating the mixed solution to 60-80 ℃ for preheating, and then filtering;
6) homogenizing: homogenizing the preheated filtrate at 70 ℃ under 20 MPa;
7) and (3) sterilization: heating and sterilizing the homogenized filtrate at 90-95 deg.C for 5-10 min;
8) inoculation: after sterilization, cooling to 45 ℃, and adding fermentation powder;
9) fermentation: fermenting the inoculated semi-finished product at 40 deg.C for 10 hr. Taking out when the acidity reaches 70 ℃ T, placing the mixture into a heat-preservation container to 4 ℃, and refrigerating;
10) mixing and emulsifying: stirring and demulsifying fermented and aged yoghourt, adding the organic lentinan solution, the composite probiotics, the composite vitamins and the organic honey, and uniformly stirring for later use;
11) freezing: pouring the obtained uniform material into a freezing machine for freezing treatment to obtain a semi-solid product for molding;
12) quick freezing: pouring the frozen material into a mould, and quickly freezing and molding for 1-2h at the temperature of-80 ℃;
13) and (3) freeze drying: placing the frozen yogurt into a stainless steel plate one by one, placing the yogurt into a cabin of a freeze dryer, and freeze-drying to obtain dry solid soluble beans;
14) weighing the obtained dry solid dissolved beans, and subpackaging to obtain the organic lentinan dissolved beans 1.
Example 2
The preparation method of the lentinan soluble bean 2 for improving the intestinal immunity of children by diet comprises the following steps:
1) the organic lentinan solution is prepared by the following steps:
a. preparing an organic lentinan crude product:
cleaning well-grown and non-moldy organic mushroom fruiting body, cutting off root, dicing pileus, drying at 70-80 deg.C, grinding into powder,
② enzymolysis is carried out on the cellulase (the concentration of the cellulase is 0.5 wt%, the aqueous solution) in the powder for 45min under the conditions that the temperature is 45 ℃ and the pH value is 4.6; adding papain (papain concentration of 1.5 wt%, water solution), and performing enzymolysis at 50 deg.C and pH of 6.1 for 30 min; adding choline chloride-1, 4-butanediol deep eutectic solvent (choline chloride and 1, 4-butanediol are mixed according to a molar ratio of 1: 4), extracting, filtering, dialyzing the obtained filtrate to remove impurities, carrying out microfiltration activated carbon adsorption and decoloration, and heating and concentrating; finally adding ethanol, stirring, standing, centrifuging, and drying the obtained precipitate at 50-60 deg.C to obtain lentinan crude product;
b. preparing an organic lentinan solution:
b, adding 50mL of water into each 20-30g of the lentinan crude product obtained in the step a to dissolve uniformly, and filtering to obtain an organic lentinan solution for later use;
2) the compound vitamin is prepared by the following steps:
taking vitamin A and vitamin C (the raw materials are converted into effective substances by adopting other varieties approved by GB 14880) according to the weight ratio of 1:100, adding into a nonmetal mortar, uniformly grinding for 1-2 minutes, and sealing for later use;
3) weighing the following components in parts by weight: 18 parts of organic lentinan solution, 6 parts of trehalose, 115 parts of skimmed milk powder, 18 parts of whey powder, 26 parts of wheat starch, 20 parts of egg yolk powder, 2 parts of baking powder, 2 parts of composite probiotics, 0.6 part of composite vitamin and 7 parts of organic honey; the fermentation powder consists of lactic acid bacteria and yeast extract in a weight ratio of 1: 1; the composite probiotics comprise lactobacillus bulgaricus, bifidobacterium lactis and streptococcus thermophilus; the weight ratio of the components is 1:100: 100;
4) dissolving: dissolving trehalose, skimmed milk powder, whey powder, grain starch, yolk powder and baking powder in sequence to obtain a mixed solution;
5) preheating: heating the mixed solution to 60-80 ℃ for preheating, and then filtering;
6) homogenizing: homogenizing the preheated filtrate at 70 ℃ under 20 MPa;
7) and (3) sterilization: heating and sterilizing the homogenized filtrate at 90-95 deg.C for 5-10 min;
8) inoculation: after sterilization, cooling to 45 ℃, and adding fermentation powder;
9) fermentation: fermenting the inoculated semi-finished product at 40 deg.C for 10 hr. Taking out when the acidity reaches 70 ℃ T, placing the mixture into a heat-preservation container to 4 ℃, and refrigerating;
10) mixing and emulsifying: stirring and demulsifying fermented and aged yoghourt, adding the organic lentinan solution, the composite probiotics, the composite vitamins and the organic honey, and uniformly stirring for later use;
11) freezing: pouring the obtained uniform material into a freezing machine for freezing treatment to obtain a semi-solid product for molding;
12) quick freezing: pouring the frozen material into a mould, and quickly freezing and molding for 1-2h at the temperature of-80 ℃;
13) and (3) freeze drying: placing the frozen yogurt into a stainless steel plate one by one, placing the yogurt into a cabin of a freeze dryer, and freeze-drying to obtain dry solid soluble beans;
14) weighing the obtained dry solid dissolved beans, and subpackaging to obtain the organic lentinan dissolved beans 2.
Example 3
The preparation method of the lentinan soluble bean 3 for improving the intestinal immunity of children by diet comprises the following steps:
1) the organic lentinan solution is prepared by the following steps:
a. preparing an organic lentinan crude product:
cleaning well-grown and non-moldy organic mushroom fruiting body, cutting off root, dicing pileus, drying at 75 deg.C, grinding into powder,
② enzymolysis is carried out on the cellulase (the concentration of the cellulase is 0.5 wt%, the aqueous solution) in the powder for 45min under the conditions that the temperature is 45 ℃ and the pH value is 4.6; adding papain (papain concentration of 1.5 wt%, water solution), and performing enzymolysis at 50 deg.C and pH of 6.1 for 30 min; adding choline chloride-1, 4-butanediol deep eutectic solvent (choline chloride and 1, 4-butanediol are mixed according to a molar ratio of 1: 4), extracting, filtering, dialyzing the obtained filtrate to remove impurities, carrying out microfiltration activated carbon adsorption and decoloration, and heating and concentrating; finally adding ethanol, stirring, standing, centrifuging, and drying the obtained precipitate at 55 deg.C to obtain lentinan crude product;
b. preparing an organic lentinan solution:
b, adding 50mL of water into each 20-30g of the lentinan crude product obtained in the step a to dissolve uniformly, and filtering to obtain an organic lentinan solution for later use;
2) the compound vitamin is prepared by the following steps:
weighing vitamin A and vitamin C at a weight ratio of 1:100 (the raw materials are converted into effective substances by adopting other varieties approved by GB 14880), adding into a nonmetal mortar, uniformly grinding for 1-2 minutes, and sealing for later use;
3) weighing the following components in parts by weight: 30 parts of organic lentinan solution, 7 parts of trehalose, 120 parts of skimmed milk powder, 17 parts of whey powder, 27 parts of wheat starch, 30 parts of egg yolk powder, 3 parts of baking powder, 3 parts of composite probiotics, 0.7 part of composite vitamin and 8 parts of organic honey; the fermentation powder consists of lactic acid bacteria and yeast extract in a weight ratio of 1: 1; the composite probiotics comprise lactobacillus bulgaricus, bifidobacterium lactis and streptococcus thermophilus; the weight ratio of the components is 1:100: 100;
4) dissolving: dissolving trehalose, skimmed milk powder, whey powder, grain starch, yolk powder and baking powder in sequence to obtain a mixed solution;
5) preheating: heating the mixed solution to 60-80 ℃ for preheating, and then filtering;
6) homogenizing: homogenizing the preheated filtrate at 70 ℃ under 20 MPa;
7) and (3) sterilization: heating and sterilizing the homogenized filtrate at 90-95 deg.C for 5-10 min;
8) inoculation: after sterilization, cooling to 45 ℃, and adding fermentation powder;
9) fermentation: fermenting the inoculated semi-finished product at 40 deg.C for 10 hr. Taking out when the acidity reaches 70 ℃ T, placing the mixture into a heat-preservation container to 4 ℃, and refrigerating;
10) mixing and emulsifying: stirring and demulsifying fermented and aged yoghourt, adding the organic lentinan solution, the composite probiotics, the composite vitamins and the organic honey, and uniformly stirring for later use;
11) freezing: pouring the obtained uniform material into a freezing machine for freezing treatment to obtain a semi-solid product for molding;
12) quick freezing: pouring the frozen material into a mould, and quickly freezing and molding for 1-2h at the temperature of-80 ℃;
13) and (3) freeze drying: placing the frozen yogurt into a stainless steel plate one by one, placing the yogurt into a cabin of a freeze dryer, and freeze-drying to obtain dry solid soluble beans;
14) weighing the obtained dry solid dissolved beans, and subpackaging to obtain the organic lentinan dissolved beans 3.
Example 4
The method for preparing the organic lentinan soluble bean 4 in the embodiment is basically the same as the method for preparing the organic lentinan soluble bean 2 in the embodiment, and the difference is that:
the raw materials of the organic lentinan soluble bean 4 comprise 15 parts of organic lentinan solution, 8 parts of trehalose, 110 parts of skimmed milk powder, 10 parts of whey powder, 28 parts of wheat starch, 20 parts of egg yolk powder, 4 parts of baking powder, 4 parts of composite probiotics, 0.8 part of composite vitamins and 9 parts of organic honey according to the weight part ratio, wherein the baking powder consists of lactic acid bacteria and yeast extract, and the weight ratio is 1: 1.
The composite probiotics comprise lactobacillus bulgaricus, bifidobacterium lactis and streptococcus thermophilus; the weight ratio of the components is 1:100: 100;
the compound vitamin comprises vitamin A and vitamin C at a weight ratio of 1:100
Example 5
The method for preparing the organic lentinan soluble bean 5 in the embodiment is basically the same as the method for preparing the organic lentinan soluble bean 2 in the embodiment, and the difference is that:
the raw materials of the organic lentinan soluble bean 5 comprise, by weight, 38 parts of an organic lentinan solution, 9 parts of trehalose, 120 parts of skimmed milk powder, 16 parts of whey powder, 29 parts of cereal starch, 50 parts of egg yolk powder, 5 parts of baking powder, 5 parts of composite probiotics, 1 part of composite vitamins and 10 parts of organic honey; wherein the fermentation powder consists of lactobacillus and yeast extract with the weight ratio of 1: 1.
The composite probiotics comprise lactobacillus bulgaricus, bifidobacterium lactis and streptococcus thermophilus; the weight ratio of the components is 1:100: 100;
the compound vitamin consists of vitamin A and vitamin C in a weight ratio of 1: 100.
Among them, the most preferable example is example 3. In example 3, the contents of lentinan and skimmed milk powder are high, and the contents of trehalose, baking powder, wheat starch and the like are moderate. Therefore, example 3 has suitable sweetness, higher immunocompetence and balanced nutrients.
Other parts not described in detail are prior art. Although the present invention has been described in detail with reference to the above embodiments, it is only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and the embodiments are within the scope of the present invention.
Claims (10)
1. A lentinan soluble bean for improving intestinal immunity of children by diet is characterized in that: the raw materials of the compound mushroom health-care food comprise, by weight, 10-40 parts of an organic lentinan solution, 5-10 parts of trehalose, 120 parts of skimmed milk powder, 10-20 parts of whey powder, 25-30 parts of cereal starch, 10-50 parts of egg yolk powder, 1-5 parts of fermentation powder, 1-5 parts of compound probiotics, 0.5-1 part of compound vitamins and 5-10 parts of organic honey.
2. The lentinan soluble bean for improving the intestinal immunity of children according to the diet of claim 1, which is characterized in that: the raw materials of the compound mushroom health-care food comprise, by weight, 20-30 parts of an organic lentinan solution, 6-9 parts of trehalose, 110 parts of skimmed milk powder, 10-15 parts of whey powder, 25-30 parts of cereal starch, 20-40 parts of egg yolk powder, 1-3 parts of baking powder, 1-3 parts of compound probiotics, 0.5-1 part of compound vitamins and 5-8 parts of organic honey.
3. The lentinan soluble bean for dietary improvement of intestinal immunity of children according to claim 1 or 2, characterized in that: the cereal starch is wheat starch or rice starch;
the fermentation powder consists of lactic acid bacteria and yeast extract in a weight ratio of 1: 1-2.
4. The lentinan soluble bean for dietary improvement of intestinal immunity of children according to claim 1 or 2, characterized in that: the composite probiotics comprise lactobacillus bulgaricus, bifidobacterium lactis and streptococcus thermophilus; the weight ratio of the components is 1:100: 100;
the compound vitamin consists of vitamin A and vitamin C in the weight ratio of 1: 20-600.
5. The lentinan soluble bean for dietary improvement of intestinal immunity of children according to claim 1 or 2, characterized in that: the raw materials of the compound mushroom health-care product comprise, by weight, 30 parts of an organic lentinan solution, 7 parts of trehalose, 120 parts of skimmed milk powder, 17 parts of whey powder, 27 parts of wheat starch, 30 parts of yolk powder, 3 parts of baking powder, 3 parts of compound probiotics, 0.7 part of compound vitamin and 8 parts of organic honey; the fermentation powder consists of lactic acid bacteria and yeast extract in a weight ratio of 1: 1; the composite probiotics comprise lactobacillus bulgaricus, bifidobacterium lactis and streptococcus thermophilus; the weight ratio of the components is 1:100: 100; the compound vitamin consists of vitamin A and vitamin C according to the weight ratio of 1: 100.
6. The lentinan soluble bean for dietary improvement of intestinal immunity of children according to claim 1 or 2, characterized in that: the shape of the lentinan soluble bean is selected from heart shape, spherical shape and strawberry shape.
7. A method for preparing lentinan soluble bean for improving the intestinal immunity of children by diet as claimed in claim 1, which is characterized in that: the method comprises the following steps:
1) weighing the following components in parts by weight: 10-40 parts of organic lentinan solution, 5-10 parts of trehalose, 120 parts of skimmed milk powder, 10-20 parts of whey powder, 25-30 parts of cereal starch, 10-50 parts of yolk powder, 1-5 parts of fermentation powder, 1-5 parts of composite probiotics, 0.5-1 part of composite vitamins and 5-10 parts of organic honey;
2) dissolving: dissolving trehalose, skimmed milk powder, whey powder, grain starch, yolk powder and baking powder in sequence to obtain a mixed solution;
3) preheating: heating the mixed solution to 60-80 ℃ for preheating, and then filtering;
4) homogenizing: homogenizing the preheated filtrate;
5) and (3) sterilization: heating and sterilizing the homogenized filtrate at 90-95 deg.C for 5-10 min;
6) inoculation: after sterilization, cooling to 45 ℃, and adding fermentation powder;
7) fermentation: fermenting the inoculated semi-finished product at 40 deg.C for 10 hr. Taking out when the acidity reaches 70 ℃ T, placing the mixture into a heat-preservation container to 4 ℃, and refrigerating;
8) mixing and emulsifying: stirring and demulsifying fermented and aged yoghourt, adding the organic lentinan solution, the composite probiotics, the composite vitamins and the organic honey, and uniformly stirring for later use;
9) freezing: pouring the obtained uniform material into a freezing machine for freezing treatment to obtain a semi-solid product for molding;
10) quick freezing: pouring the frozen material into a mould, and quickly freezing and molding for 1-2h at the temperature of-80 ℃;
11) and (3) freeze drying: placing the frozen yogurt into a stainless steel plate one by one, placing the yogurt into a cabin of a freeze dryer, and freeze-drying to obtain dry solid soluble beans;
12) weighing the obtained dry solid dissolved beans, and subpackaging to obtain the organic lentinan dissolved beans.
8. The method for preparing lentinan soluble bean for improving the intestinal immunity of children according to claim 7, which is characterized by comprising the following steps: in the step 1) described above, the step of,
the organic lentinan solution is prepared by the following steps:
a. preparing an organic lentinan crude product:
cleaning fruiting body of organic Lentinus Edodes which grows well and does not go moldy, cutting off root, dicing pileus, oven drying at 70-80 deg.C, grinding into powder, adding cellulase and papain for enzymolysis, adding choline chloride-1, 4-butanediol deep eutectic solvent for extraction, filtering, dialyzing the filtrate to remove impurities, adsorbing with microfiltration active carbon for decolorizing, and heating for concentration; finally adding ethanol, stirring, standing, centrifuging, and drying the obtained precipitate at 50-60 deg.C to obtain lentinan crude product;
b. preparing an organic lentinan solution:
c, adding water to the organic lentinan crude product obtained in the step a for uniform dissolution, and filtering to obtain an organic lentinan solution for later use;
the compound vitamin is prepared by the following steps:
weighing vitamin A and vitamin C according to the weight ratio of 1:20-600, adding into a nonmetal mortar, uniformly grinding for 1-2 minutes, and sealing for later use.
The fermentation powder consists of lactobacillus and yeast extract in the weight ratio of 1 to 1-2.
The composite probiotics comprise lactobacillus bulgaricus, bifidobacterium lactis and streptococcus thermophilus; their weight ratio was 1:100: 100.
9. The method for preparing lentinan soluble bean for improving the intestinal immunity of children according to claim 8, which is characterized by comprising the following steps: in the step a, the step (c) is carried out,
the choline chloride-1, 4-butanediol deep eutectic solvent is formed by mixing choline chloride and 1, 4-butanediol, wherein the molar ratio of the choline chloride to the 1, 4-butanediol is 1: 4;
the enzymolysis conditions of the cellulase are as follows:
performing enzymolysis at 45 deg.C and pH of 4.6 for 45 min;
the enzymolysis conditions of the papain are as follows:
performing enzymolysis at 50 deg.C and pH of 6.1 for 30 min;
the concentration of the cellulase is 0.5wt percent, and the concentration of the papain is 1.5wt percent;
the ethanol is 95% ethanol solution by volume concentration.
10. The method for preparing lentinan soluble bean according to claim 8, wherein the lentinan soluble bean comprises the following steps: in the step b, 50mL of water is added into each 20-30g of lentinan crude product.
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| CN115624067A (en) * | 2022-10-21 | 2023-01-20 | 武汉轻工大学 | Organic selenium-rich lentinus edodes polypeptide soluble bean and preparation method thereof |
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