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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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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.
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| 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 |
| CN116369518A (en) * | 2023-04-14 | 2023-07-04 | 广州千物百草生物科技有限公司 | Multifunctional plant fermentation liquor and preparation method and application thereof |
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| 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 |
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| 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 |
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| 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 |
| CN116369518A (en) * | 2023-04-14 | 2023-07-04 | 广州千物百草生物科技有限公司 | Multifunctional plant fermentation liquor and preparation method and application thereof |
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