CN112772909A - Special diet food for relaxing bowels by utilizing enzymolysis and probiotic fermentation and preparation method thereof - Google Patents
Special diet food for relaxing bowels by utilizing enzymolysis and probiotic fermentation and preparation method thereof Download PDFInfo
- Publication number
- CN112772909A CN112772909A CN202011430621.5A CN202011430621A CN112772909A CN 112772909 A CN112772909 A CN 112772909A CN 202011430621 A CN202011430621 A CN 202011430621A CN 112772909 A CN112772909 A CN 112772909A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- enzymolysis
- food
- special diet
- lactobacillus
- 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
- 238000000855 fermentation Methods 0.000 title claims abstract description 48
- 230000004151 fermentation Effects 0.000 title claims abstract description 46
- 239000006041 probiotic Substances 0.000 title claims abstract description 27
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 27
- 235000005911 diet Nutrition 0.000 title claims abstract description 25
- 235000013305 food Nutrition 0.000 title claims abstract description 23
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 22
- 230000002040 relaxant effect Effects 0.000 title claims abstract description 22
- 230000037213 diet Effects 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000002131 composite material Substances 0.000 claims abstract description 16
- 150000004666 short chain fatty acids Chemical class 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 9
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 9
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 9
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 9
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 9
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 9
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 9
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 9
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 9
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims abstract description 8
- 229940009289 bifidobacterium lactis Drugs 0.000 claims abstract description 8
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 5
- 108010059892 Cellulase Proteins 0.000 claims abstract description 5
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 5
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 5
- 229940106157 cellulase Drugs 0.000 claims abstract description 5
- 150000001875 compounds Chemical class 0.000 claims abstract description 5
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 4
- 238000004537 pulping Methods 0.000 claims abstract description 3
- 230000001580 bacterial effect Effects 0.000 claims abstract 2
- 206010010774 Constipation Diseases 0.000 claims description 17
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 12
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims description 8
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 claims description 8
- 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
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 7
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 7
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 7
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 7
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 7
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 7
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 7
- 240000000171 Crataegus monogyna Species 0.000 claims description 7
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 7
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 7
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 240000000249 Morus alba Species 0.000 claims description 6
- 235000008708 Morus alba Nutrition 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose 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)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 6
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 6
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 6
- 235000021014 blueberries Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 235000021391 short chain fatty acids Nutrition 0.000 claims description 5
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 4
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 4
- 229920002752 Konjac Polymers 0.000 claims description 4
- 238000013329 compounding Methods 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 239000000252 konjac Substances 0.000 claims description 4
- 235000010485 konjac Nutrition 0.000 claims description 4
- 235000019260 propionic acid Nutrition 0.000 claims 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 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 229940088598 enzyme Drugs 0.000 claims description 2
- 230000000415 inactivating effect Effects 0.000 claims description 2
- 229920001542 oligosaccharide Polymers 0.000 claims description 2
- 150000002482 oligosaccharides Chemical class 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 230000000378 dietary effect Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 108010009736 Protein Hydrolysates Proteins 0.000 abstract 1
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 230000000968 intestinal effect Effects 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 4
- 235000010633 broth Nutrition 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 230000029087 digestion Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000012010 growth Effects 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 241000186000 Bifidobacterium Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000035475 disorder Diseases 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000008855 peristalsis Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 230000002747 voluntary effect Effects 0.000 description 2
- 206010067484 Adverse reaction Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 208000001145 Metabolic Syndrome Diseases 0.000 description 1
- 210000000068 Th17 cell Anatomy 0.000 description 1
- 201000000690 abdominal obesity-metabolic syndrome Diseases 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 230000006838 adverse reaction Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000013632 homeostatic process Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 210000005027 intestinal barrier Anatomy 0.000 description 1
- 230000007358 intestinal barrier function Effects 0.000 description 1
- 208000028774 intestinal disease Diseases 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000003910 polypeptide antibiotic agent Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 210000003289 regulatory T cell Anatomy 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000013618 yogurt Nutrition 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
-
- 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
- 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
- A23V2400/125—Casei
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the field of food, and particularly relates to special diet food for relaxing bowel and a preparation method thereof by utilizing enzymolysis and probiotic fermentation, wherein the method comprises the following steps: preparing raw materials: pulping fruits and vegetables, adding pectinase and cellulase, and performing enzymolysis to obtain an enzymolysis solution; deactivating the enzymatic hydrolysate, and adding a composite carbon source; sterilizing, and inoculating 3-5 parts by weight of composite strain after sterilization, and fermenting to obtain fermentation liquor; the composite strain is compound bacterial powder of lactobacillus casei, lactobacillus acidophilus, lactobacillus plantarum and bifidobacterium lactis; and (3) homogenizing the fermentation liquor under high pressure to obtain the special diet food for relaxing bowel. The special dietary food prepared by the invention after fermentation is rich in functional components such as short-chain fatty acid and the like, and has the characteristics of unique flavor and bowel relaxing.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to special diet food for relaxing bowel and a method for preparing the special diet food by utilizing enzymolysis and probiotic fermentation.
Background
Constipation is a common clinical complex symptom, and in recent years, along with the aging of society, the acceleration of the rhythm of modern life, the change of dietary structure, the influence of social and psychological factors and the like, the incidence rate of constipation in China tends to rise year by year, which troubles most of employees and a plurality of old people and seriously influences the life quality of the employees. People with constipation are easy to have intestinal flora disorder, and long-term constipation is closely related to acute cardiovascular and cerebrovascular diseases, dementia, colorectal cancer and the like. Researches show that in recent ten years, more researches and developments are not obtained because various constipation treatment medicines show various problems in clinical research and application, such as the defects of inaccurate curative effect, low specificity, more adverse reactions, limited treatment range and the like.
Probiotics are widely used in the preparation of fermented foods such as yogurt, fermented sausage, bread, kimchi and the like. In the food fermentation process, the probiotics convert saccharides in the food raw materials into lactic acid and simultaneously generate metabolites such as antibacterial peptide, extracellular polysaccharide, short-chain fatty acid and the like. The probiotic fermentation not only improves the nutrition status of the fermented product, improves the sourness and the flavor, prolongs the storage time of the product, but also plays a key role in preventing and treating metabolic syndrome, intestinal diseases and certain diseases due to the generation of short-chain fatty acid substances. The literature shows that: the short chain fatty acid is one of important energy substances of organisms and plays an important role in the nutrition of intestinal tracts of the organisms, the microecological homeostasis of the intestinal tracts, the maintenance of energy balance and the regulation of physiological functions. Research shows that the short-chain fatty acid achieves the purpose of relieving constipation by improving the phenomenon of intestinal flora imbalance caused by constipation on one hand, and relieves constipation by regulating and controlling the imbalance state of Th17/Treg cells on the other hand.
The natural dietary fiber in the fruits and vegetables not only helps food digestion and increases gastrointestinal peristalsis, but also is beneficial to discharging the stubborn stool toxin and other waste garbage in the large intestine. Therefore, the beverage for relaxing bowel is prepared by taking natural fruits and vegetables as base materials and utilizing enzymolysis and probiotic fermentation, has the advantages of high dietary fiber, fresh and cool taste, rich nutrition and the like, has wide market and prospect, and is more and more favored by people.
Disclosure of Invention
The invention aims to provide a special dietary food for relaxing bowel and a preparation method thereof by utilizing enzymolysis and probiotic fermentation.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of a food of special diet for relaxing bowel by utilizing enzymolysis and probiotic fermentation comprises the following steps:
(1) preparing raw materials: pulping 10 parts of fruits and vegetables, adding 0.05-0.1 part of pectinase and 0.05-0.1 part of cellulase, heating to 30-40 ℃, keeping for 2 hours, and performing enzymolysis to obtain an enzymolysis solution;
(2) heating the temperature of the zymolysis solution to 95 +/-1 ℃, inactivating enzyme for 15-20min, cooling to 50-60 ℃ after the inactivation is finished, and adding 2-3 parts by weight of composite carbon source;
(3) raising the temperature of the step (2) to 80-90 ℃, sterilizing for 30min, cooling to 34-38 ℃ after sterilization, inoculating 3-5 parts by weight of composite strain, and fermenting to obtain fermentation liquor; the compound strain is a compound of lactobacillus casei, lactobacillus acidophilus, lactobacillus plantarum and bifidobacterium lactis;
(4) homogenizing the fermentation broth under 20-35mpa at 55-65 deg.C for 1-2 times to obtain special diet food for loosening bowel to relieve constipation.
The composite strain comprises the following components in percentage by mass: 2:1:3-4:1-3.
Preferably, the mass ratio of lactobacillus casei, lactobacillus acidophilus, lactobacillus plantarum and bifidobacterium lactis in the composite strain is as follows: 2:1:3:2.
The fruit and vegetable is one or more of blueberry, mulberry, hawthorn, red date and celery in a compounding manner, and the mass ratio of the blueberry, the mulberry, the hawthorn, the red date and the celery is 1:1:2-4:1: 2-4.
The composite carbon source is one or more of konjac flour, oligosaccharide, sucrose and the like.
The fermentation liquor in the step (1) contains short-chain fatty acids, mainly acetic acid, propionic acid and butyric acid, and the total content of the short-chain fatty acids is more than 6 g/L; (2) the process adopts anaerobic fermentation, the fermentation temperature is 34-38 ℃, and the fermentation time is 16-30 hours; the temperature for high-temperature sterilization in the step (3) is 80-90 ℃ for 30 min.
The invention also comprises the special diet for relaxing bowel, which is prepared by the preparation method.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the abundance and the structure of intestinal flora of organisms can be improved to a certain extent according to the dietary fibers in fruits and vegetables, the number of dominant bacteria is increased, and the number of harmful bacteria is reduced, for example, the abundant dietary fibers in hawthorn and celery can enable gastrointestinal cavities to be full, promote intestinal peristalsis, and improve the intestinal flora by inhibiting the metabolic growth of escherichia coli; meanwhile, through the action mechanism of enzymolysis and probiotic fermentation and the accumulation effect of products, edible probiotic strains in lactobacillus and bifidobacterium are inoculated in the fruit and vegetable enzymolysis liquid for fermentation, and the content of short-chain fatty acid is increased, so that the stability of the intestinal barrier is further maintained and improved, the immunity of the organism is further enhanced, and various diseases caused by intestinal flora disorder are avoided.
Therefore, the special dietary food prepared by the invention after fermentation is rich in functional components such as short-chain fatty acid and the like, and has the characteristics of unique flavor and bowel relaxing.
Drawings
FIG. 1 is a graph of the clinical evaluation Wexner constipation scoring system scoring a subject;
fig. 2 is a comparison chart before and after trial.
Detailed Description
In order to make those skilled in the art better understand the technical solution of the present invention, the following detailed description of the present invention is provided with reference to the embodiments.
Example 1: experiments for preparing special diet probiotics compatibility for relaxing bowel by utilizing enzymolysis and probiotic fermentation
1. Raw material and raw material treatment:
(1) raw materials: blueberry, mulberry, hawthorn, red date, celery, drinking water, pectinase, cellulase, konjac flour and sucrose;
(2) cleaning raw materials, removing core of fructus crataegi and fructus Jujubae, performing enzymolysis, adding rhizoma Amorphophalli powder and sucrose to reach sugar degree suitable for growth of probiotic bacteria, heating to 80-85 deg.C, maintaining for 30min, and cooling to 37 deg.C;
(3) compounding probiotics: compounding lactobacillus casei, lactobacillus acidophilus, lactobacillus plantarum and bifidobacterium according to different proportions;
(4) inoculation and fermentation: inoculating the probiotics compounded in the step (3) into the step (2), standing and culturing at 37 ℃, culturing for 48h, and finishing fermentation.
(5) And (3) testing and analyzing fermentation liquor: and testing the content of the short-chain fatty acid in different fermentation liquors by adopting a high performance liquid chromatography.
Table 1 shows the effect of different ratios of probiotic combinations on the content of short chain fatty acids (acetic acid, propionic acid, butyric acid) in the fermentation broth; the results show that: the lactobacillus casei, the lactobacillus acidophilus, the lactobacillus plantarum and the bifidobacterium lactis are combined according to the proportion of 2:1:3:2, and the content of short-chain fatty acid in fermentation liquor is higher.
TABLE 1
Example 2: 1000L experiment for preparing special diet for relaxing bowel by enzymolysis and probiotic fermentation
1. Raw materials: blueberry, mulberry, hawthorn, red date, celery, drinking water, pectinase, cellulase, konjac flour and sucrose;
2. method of producing a composite material
(1) And (3) sterilizing a fermentation tank: performing air digestion once in a 1000L fermentation tank, adding purified water, and performing actual digestion once at 121 ℃ for 20 min;
(2) raw material treatment: cleaning raw materials, removing core from fructus crataegi and fructus Jujubae, performing enzymolysis, adding rhizoma Amorphophalli powder and sucrose into enzymolysis solution to reach sugar degree suitable for growth of probiotic bacteria, heating to 80-85 deg.C, maintaining for 30min, and cooling to 37 deg.C;
(3) fermentation: inoculating the compound strain (Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum and Bifidobacterium lactis according to the proportion of 2:1:3: 2) with the inoculum size of 4% by mass fraction to the strain obtained in the step (2), fermenting at 37 ℃ for 36h, standing, fermenting, and sampling and detecting at intervals;
(4) and (3) pasteurization: sterilizing the fermented broth, heating to 85 + -2 deg.C, and maintaining for 30 min.
(5) High-pressure homogenization treatment of fermentation liquor: the pressure is 20-35mpa, the temperature is controlled between 55-65 ℃, and the homogenization times are 2 times;
(6) filling: pasteurizing, directly canning and packaging into aseptic bags.
3. Results
Table 2 shows the change in the short-chain fatty acid (acetic acid, propionic acid, butyric acid) content of the fermentation broths.
TABLE 2
Example 3: trial experiment of crowd preparing special diet product for relaxing bowel by enzymolysis and probiotic fermentation
1. Trial object
18 voluntary test service workers, mainly workers of the unit, are selected at this time, the ages of the 18 voluntary test service workers are 25-60 years old, the male subject accounts for 33.3%, the female subject accounts for 66.7%, and most people have a constipation history of more than 3 years.
2. Method of producing a composite material
The subjects were scored using the clinical evaluation Wexner constipation scoring system shown in FIG. 1, with a minimum score of 0 and a maximum score of 30, with higher scores indicating more severe constipation in the subjects.
3. The experimental results are as follows:
after the trial product is taken for 1 month, the Wexner constipation scoring results of trial population before and after trial are statistically analyzed, and the results show that: all 18 patients with constipation had obvious symptom relief. Fig. 2 shows a comparison before and after the trial. The constipation-improving effect calculated by the scoring system was between 65% and 25%.
Therefore, the special dietary food prepared after fermentation is rich in functional components such as short-chain fatty acid and the like, and has the characteristics of unique flavor and capability of relaxing bowel.
The above description is only a preferred embodiment of the present invention, and for those skilled in the art, the present invention should not be limited by the description of the present invention, which should be interpreted as a limitation.
Claims (7)
1. A preparation method of a food for preparing special diet for relaxing bowel by utilizing enzymolysis and probiotic fermentation is characterized by comprising the following steps:
(1) preparing raw materials: pulping 10 parts of fruits and vegetables, adding 0.05-0.1 part of pectinase and 0.05-0.1 part of cellulase, heating to 30-40 ℃, keeping for 2 hours, and performing enzymolysis to obtain an enzymolysis solution;
(2) heating the enzymolysis solution to 95 deg.C+Inactivating enzyme at 1 deg.C for 15-20min, cooling to 50-60 deg.C, and adding 2-3 weight parts of composite carbon source;
(3) raising the temperature of the step (2) to 80-90 ℃, sterilizing for 30min, cooling to 34-38 ℃ after sterilization, inoculating 3-5 parts by weight of composite strain, and fermenting to obtain fermentation liquor; the composite strain is compound bacterial powder of lactobacillus casei, lactobacillus acidophilus, lactobacillus plantarum and bifidobacterium lactis;
(4) homogenizing the fermentation broth under 20-35mpa at 55-65 deg.C for 1-2 times to obtain special diet food for loosening bowel to relieve constipation.
2. The method for preparing food of special diet for relaxing bowel by using enzymolysis and probiotic fermentation according to claim 1, wherein the mass ratio of lactobacillus casei, lactobacillus acidophilus, lactobacillus plantarum and bifidobacterium lactis in the composite strain is: 2:1:3-4:1-3.
3. The method for preparing food of special diet for relaxing bowel by using enzymolysis and probiotic fermentation according to claim 1, wherein the mass ratio of lactobacillus casei, lactobacillus acidophilus, lactobacillus plantarum and bifidobacterium lactis in the composite strain is: 2:1:3:2.
4. The preparation method of the food for preparing the special diet for relaxing bowel by utilizing enzymolysis and probiotic fermentation according to claim 1, wherein the fruits and vegetables are one or more of blueberry, mulberry, hawthorn, red date and celery in a compounding manner, and the mass ratio of the blueberry, the mulberry, the hawthorn, the red date and the celery is 1:1:2-4:1: 2-4.
5. The method for preparing the food of the special diet for relaxing bowel by utilizing enzymolysis and probiotic fermentation according to claim 1, wherein the composite carbon source is one or more of konjac flour, oligosaccharide, sucrose and the like.
6. The method for preparing special diet for relaxing bowels by utilizing enzymolysis and probiotic fermentation according to claim 1, wherein the fermentation broth in step (1) contains short chain fatty acids mainly comprising acetic acid, propionic acid and butyric acid, and the total content of the short chain fatty acids is more than 6 g/L; (2) the process adopts anaerobic fermentation, the fermentation temperature is 34-38 ℃, and the fermentation time is 16-30 hours; the temperature for high-temperature sterilization in the step (3) is 80-90 ℃ for 30 min.
7. A special diet for relaxing bowel obtained by the preparation method of any one of claims 1-6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011430621.5A CN112772909A (en) | 2020-12-09 | 2020-12-09 | Special diet food for relaxing bowels by utilizing enzymolysis and probiotic fermentation and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011430621.5A CN112772909A (en) | 2020-12-09 | 2020-12-09 | Special diet food for relaxing bowels by utilizing enzymolysis and probiotic fermentation and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112772909A true CN112772909A (en) | 2021-05-11 |
Family
ID=75750705
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011430621.5A Pending CN112772909A (en) | 2020-12-09 | 2020-12-09 | Special diet food for relaxing bowels by utilizing enzymolysis and probiotic fermentation and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112772909A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114514974A (en) * | 2022-02-21 | 2022-05-20 | 福建农林大学 | Fermented gracilaria beverage capable of relaxing bowels and preparation method thereof |
| CN114747711A (en) * | 2022-03-07 | 2022-07-15 | 万森(武汉)健康产业有限公司 | Medicinal and edible solid beverage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373251A (en) * | 2017-08-03 | 2017-11-24 | 宁夏光彩生物科技有限公司 | Celery zymotic fluid, celery fermented beverage and preparation method thereof |
| CN111264877A (en) * | 2020-02-04 | 2020-06-12 | 天津科技大学 | Preparation method of medicinal and edible high-fiber functional food |
-
2020
- 2020-12-09 CN CN202011430621.5A patent/CN112772909A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373251A (en) * | 2017-08-03 | 2017-11-24 | 宁夏光彩生物科技有限公司 | Celery zymotic fluid, celery fermented beverage and preparation method thereof |
| CN111264877A (en) * | 2020-02-04 | 2020-06-12 | 天津科技大学 | Preparation method of medicinal and edible high-fiber functional food |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114514974A (en) * | 2022-02-21 | 2022-05-20 | 福建农林大学 | Fermented gracilaria beverage capable of relaxing bowels and preparation method thereof |
| CN114747711A (en) * | 2022-03-07 | 2022-07-15 | 万森(武汉)健康产业有限公司 | Medicinal and edible solid beverage 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 | |
| CN102318806B (en) | Preparation method of probiotics fermented pumpkin and carrot vegetable powder | |
| CN107006747B (en) | Preparation method of sobering-up and liver-protecting hawthorn fermented beverage | |
| CN107873841B (en) | Lactic acid bacteria beverage and production process thereof | |
| CN106722928A (en) | A kind of stem of noble dendrobium ferment production method with along intestines bowel relaxing functions | |
| CN105285993A (en) | Passion fruit enzyme powder and preparation method thereof | |
| CN112772909A (en) | Special diet food for relaxing bowels by utilizing enzymolysis and probiotic fermentation and preparation method thereof | |
| CN110169545A (en) | A method of fermentation duck is prepared using lactic acid bacteria | |
| KR20040027180A (en) | Lactic Acid Bacteria-Fermenting Dairy Products Used for Preventing and Treating Obesity or Diabetes Mellitus and Manufacturing Method thereof | |
| CN110915972A (en) | Sugaring method of flavored preserved apples | |
| CN113412893A (en) | Preparation method of low-sugar high-fiber pear juice beverage | |
| CN113208077A (en) | Preparation method of probiotic medlar vinegar jelly | |
| CN108887680A (en) | A kind of efficient small molecule nutritional preparation and preparation method thereof for promoting intestinal beneficial bacterium proliferation | |
| CN112772810A (en) | Preparation method of fermented red date beverage | |
| CN109315693B (en) | Fermented sea-buckthorn pudding and preparation method thereof | |
| CN110122868B (en) | Stichopus japonicus enzyme, Stichopus japonicus enzyme beverage and preparation method | |
| CN111418746A (en) | Pumpkin and apple compound fermented beverage and preparation method and application thereof | |
| CN114831198B (en) | Method for increasing organic acid in Kangpu tea by adding milk permeate powder | |
| CN113951409B (en) | Viable bacteria type fermented juice of aronia melanocarpa and processing method thereof | |
| CN112450346B (en) | Preparation method of sugar-free beer fermentation juice | |
| CN114601086A (en) | Lycium ruthenicum fruit and apple compound fermented beverage and preparation method thereof | |
| CN113287699A (en) | Elaeagnus angustifolia enzyme and preparation process thereof | |
| CN113854457A (en) | Cherry enzyme solid beverage capable of helping sleep and promoting digestion and preparation method thereof | |
| CN113303420A (en) | Preparation method of probiotic health-preserving water | |
| CN106857841A (en) | A kind of composite probiotics ferment sugar-free medlar Yoghourt and preparation method thereof |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210511 |
|
| RJ01 | Rejection of invention patent application after publication |