CN113951429B - Probiotic fermented food for regulating intestinal health and preparation method thereof - Google Patents
Probiotic fermented food for regulating intestinal health and preparation method thereof Download PDFInfo
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- CN113951429B CN113951429B CN202111234188.2A CN202111234188A CN113951429B CN 113951429 B CN113951429 B CN 113951429B CN 202111234188 A CN202111234188 A CN 202111234188A CN 113951429 B CN113951429 B CN 113951429B
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Classifications
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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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
- A23V2400/143—Fermentum
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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
-
- 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
- A23V2400/173—Reuteri
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The invention belongs to the technical field of probiotic fermented foods, and particularly discloses a probiotic fermented food for regulating intestinal health and a preparation method thereof, wherein the probiotic fermented food comprises the following components in parts by weight: 60-80 parts of millet flour, 10-30 parts of plum powder, 5-15 parts of mango peel and 0.2-6 parts of zymophyte powder; the fermentation bacteria powder is prepared by mixing lactobacillus fermentum powder, lactobacillus plantarum powder, lactobacillus reuteri powder and lactobacillus acidophilus powder according to the mass ratio of 1:1:0.5-2:0.5-2. The probiotic fermented food disclosed by the invention is good in taste, low in fat content and low in raw material cost, and can be used for jointly improving the problem of intestinal dysbacteriosis through the synergistic effect of the components, promoting gastrointestinal peristalsis and digestion, and meanwhile, is rich in various nutrients, and has the effects of resisting oxidation, whitening and resisting aging.
Description
Technical Field
The invention relates to the technical field of probiotic fermented foods, in particular to a probiotic fermented food for regulating intestinal health and a preparation method thereof.
Background
In the current society, many office workers have busy work, so that in order to save time, breakfast is frequently taken while the workers get on the road, fast is often selected and the workers are taken while the workers are facing the computer, the meal time is not regular, the workers still keep sitting for a long time after the meal, the blood supply of intestines and stomach is likely to be influenced for a long time, and then the conditions of dyspepsia or constipation of intestines and stomach are caused, and in severe cases, gastritis is caused.
However, most of the products for regulating intestines and stomach provided by the prior art are traditional Chinese medicine products or lactobacillus milk products, but the problems of poor mouthfeel exist, so that the human body feel is poor after taking the products, the products are difficult to take regularly, and the intestines and stomach regulating effect is poor.
Therefore, the invention provides the probiotics fermented food which is convenient to use and good in taste and can regulate intestinal health and the preparation method thereof.
Disclosure of Invention
In order to solve the defects in the prior art, the invention provides a probiotic fermented food for regulating intestinal health and a preparation method thereof.
The invention relates to a probiotic fermented food for regulating intestinal health and a preparation method thereof, which are realized by the following technical scheme:
the invention provides a probiotic fermented food for regulating intestinal health, which comprises the following components in parts by weight:
60-80 parts of millet flour, 10-30 parts of plum powder, 5-15 parts of mango peel and 0.2-6 parts of zymophyte powder;
the fermentation bacteria powder is prepared by mixing lactobacillus fermentum powder, lactobacillus plantarum powder, lactobacillus reuteri powder and lactobacillus acidophilus powder according to the mass ratio of 1:1:0.5-2:0.5-2.
Further, the plum powder is prepared by the following steps:
step 1, taking mature fresh plum fruits, removing cores and peels, and leaving plum pulp; drying the plum pulp at 60-80 ℃ until the water content in the plum pulp is below 15%, and then cutting the plum pulp into slices to obtain plum slices;
step 2, immersing the plum slices in an ethanol solution with the mass concentration of 60-80% for 2-6 h, immersing the plum slices in an acetic acid solution with the mass concentration of 3-5% for 1-3 h, then washing the surfaces of the plum slices with water for 3-5 times, and then treating the plum slices at the temperature of 100-125 ℃ for 0.5-1 h to obtain the plum slices after acerbity removal;
and 3, pre-cooling the acerbity removed plum slices for 0.5-1.5 h at 3-5 ℃, then freeze-drying the acerbity removed plum slices for 0.5-2 h at-40 to-30 ℃, crushing the acerbity removed plum slices, and sieving the crushed acerbity removed plum slices with a 100-200-mesh sieve to obtain the plum powder.
Further, the thickness of the plum slice is 2-4 mm.
Further, the millet flour is prepared by the following steps:
washing millet, soaking in 65-85% concentration alcohol solution at 30-40 deg.c for 0.5-4 hr, filtering out millet, treating in 105-110 deg.c water vapor for 0.5-1.5 hr, pre-cooling at 3-5 deg.c for 0.5-1.5 hr, freeze drying at-50 to-30 deg.c for 0.5-2 hr, crushing and sieving with 100-200 mesh sieve to obtain millet powder.
Further, the viable bacteria amount in the fermentation bacteria powder is more than or equal to 10 8 CFU/g。
Further, the zymophyte powder is prepared by mixing zymophyte powder, lactobacillus plantarum powder, lactobacillus reuteri and lactobacillus acidophilus powder according to the mass ratio of 1:1:1:1.
A second object of the present invention is to provide a method for preparing a probiotic fermented food for regulating intestinal health, comprising the steps of:
s1, respectively preparing millet flour, plum flour, mango peel and zymophyte powder; respectively weighing corresponding parts of millet flour, plum powder, mango peel and zymophyte powder according to the proportion for standby;
s2, adding water into the weighed fresh mango peel, crushing to prepare slurry with the mass concentration of 30-40%, adding half of fermentation bacteria powder into the slurry, uniformly mixing, and fermenting at 37-40 ℃ for 6-12 hours to obtain fermented mango slurry;
s3, adding weighed plum powder into the fermented mango pulp, uniformly mixing, then adding the other half of fermentation fungus powder, uniformly mixing, and fermenting at 37-40 ℃ for 6-12 hours to obtain fermented mixed pulp;
and S4, adding the weighed millet flour into the fermented mixed slurry, stirring and mixing uniformly, and then performing freeze drying treatment to obtain the probiotic fermented food.
Further, in S4, the freeze-drying process is performed by:
pre-cooling for 4-8 h at 1-3 ℃, then freeze-drying for 6-20 h at-45 to-35 ℃, crushing, and sieving with a 70-90 mesh sieve to obtain the probiotic fermented food.
Further, in S4, 0.02 to 0.05 part of anti-astringency agent is added while the millet flour is added.
Further, the anti-astringency agent is prepared by mixing alpha modified starch, beta-cyclodextrin and maltodextrin according to a mass ratio of 1:1:2.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, mango leftover materials are used as raw materials, and the mango leftover materials are fermented step by step, so that the astringency of the mango peel is removed, the mouthfeel is improved, and meanwhile, the dietary fiber, polyphenol, pectin and other nutritional ingredients in the mango peel are improved, wherein the dietary fiber can promote gastrointestinal motility.
The invention removes the astringency of the plums, improves the fragrant sweetness of the plums, reduces the fat content in the plums, and further removes the bitter taste of the plums by fermenting with the primarily fermented mango peel, thereby improving the taste of the whole components. Meanwhile, the polyphenol in the mango peel and various microelements in the plums cooperate to realize the protection of cardiovascular diseases, and can strengthen the functions of livers and kidneys and clean blood, so that the secretion of gastric acid and digestive enzymes can be promoted, and the polyphenol in the mango peel and various probiotics in the zymogen powder cooperate to realize the effects of promoting gastrointestinal peristalsis, reducing the burden of stomach on food digestion, improving the gastrointestinal flora condition and improving the gastrointestinal health of human bodies.
The invention reduces the fat content in the millet by soaking in ethanol, and does not bring physical and psychological burden to human body after eating; meanwhile, the millet flour disclosed by the invention is rich in crude fiber, ash and broomcorn, so that gastrointestinal peristalsis can be benefited, and digestion can be promoted; the millet flour also contains protein with stronger viscosity, and the protein and pectin in the mango peel act together to play a role of an adhesive, so that all the components can be closely adhered into a whole, and the synergistic effect of all the components is facilitated.
The probiotic fermented food disclosed by the invention is good in taste, low in fat content and low in raw material cost, and can be used for jointly improving the problem of intestinal dysbacteriosis through the synergistic effect of the components, promoting gastrointestinal peristalsis and digestion, and meanwhile, is rich in various nutrients, and has the effects of resisting oxidation, whitening and resisting aging.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below. The lactobacillus acidophilus freeze-dried powder strain used in the following examples of the present invention was purchased from the biological engineering company of Jia Yi in Shandong, the lactobacillus salivarius freeze-dried powder strain was purchased from the chemical industry company of Shandong, the lactobacillus reuteri freeze-dried powder strain was purchased from the natural product company of Shanxi French, and the lactobacillus plantarum freeze-dried powder strain was purchased from the biological engineering company of Shanxi.
Example 1
The embodiment provides a probiotic fermented food for regulating intestinal health, which comprises the following components in parts by weight:
70 parts of millet flour, 20 parts of plum powder, 10 parts of mango peel and 2 parts of zymophyte powder;
the fermentation bacteria powder is prepared by mixing lactobacillus fermentum powder, lactobacillus plantarum powder, lactobacillus reuteri powder and lactobacillus acidophilus powder according to the mass ratio of 1:1:1:1, and the viable bacteria amount in the fermentation bacteria powder is 10 9 CFU/g。
The probiotic fermented food for regulating intestinal health of this example is prepared by the following steps:
respectively weighing corresponding parts of millet flour, plum powder, mango peel and zymophyte powder according to the proportion; taking mango peel, adding deionized water in corresponding parts, putting into a wall breaking machine for breaking to prepare slurry with the mass concentration of 35%, pouring the slurry into a container, adding 1 part of fermentation bacteria powder into the container for uniform mixing, and then fermenting the mixture at 38 ℃ for 8 hours to obtain fermented mango slurry;
adding plum powder into the fermented mango pulp, uniformly mixing, then adding the rest 1 part of fermentation fungus powder, uniformly mixing, and fermenting at 38 ℃ for 8 hours to obtain fermented mixed pulp; adding weighed millet flour and 0.03 part of anti-astringency agent into the fermented mixed slurry, stirring and mixing uniformly, pre-cooling for 6 hours at 2 ℃, freeze-drying for 12 hours at-40 ℃, crushing, and sieving with a 80-mesh sieve to obtain the probiotic fermented food.
Example 2
The embodiment provides a probiotic fermented food for regulating intestinal health, which comprises the following components in parts by weight:
60 parts of millet flour, 10 parts of plum powder, 5 parts of mango peel and 0.2 part of zymophyte powder;
the fermentation bacteria powder is prepared by mixing lactobacillus fermentum powder, lactobacillus plantarum powder, lactobacillus reuteri powder and lactobacillus acidophilus powder according to the mass ratio of 1:1:0.5:0.5, and the viable bacteria amount in the fermentation bacteria powder is 10 9 CFU/g。
The probiotic fermented food for regulating intestinal health of this example is prepared by the following steps:
respectively weighing corresponding parts of millet flour, plum powder, mango peel and zymophyte powder according to the proportion for standby; taking mango peel, adding deionized water in corresponding parts, putting into a wall breaking machine for breaking to prepare slurry with the mass concentration of 40%, pouring the slurry into a container, adding 0.1 part of zymophyte powder into the container for uniform mixing, and then fermenting the mixture at 37 ℃ for 12 hours to obtain fermented mango slurry;
adding plum powder into the fermented mango pulp, uniformly mixing, then adding the rest 0.1 part of zymophyte powder, uniformly mixing, and fermenting at 37 ℃ for 12 hours to obtain fermented mixed pulp; adding weighed millet flour and 0.02 part of anti-astringency agent into the fermented mixed slurry, stirring and mixing uniformly, pre-cooling for 4 hours at 1 ℃, freeze-drying for 6 hours at-45 ℃, crushing, and sieving with a 70-mesh sieve to obtain the probiotic fermented food.
Example 3
The embodiment provides a probiotic fermented food for regulating intestinal health, which comprises the following components in parts by weight:
80 parts of millet flour, 30 parts of plum powder, 15 parts of mango peel and 6 parts of zymophyte powder;
the fermentation bacteria powder is prepared by mixing lactobacillus fermentum powder, lactobacillus plantarum powder, lactobacillus reuteri and lactobacillus acidophilus powder according to the mass ratio of 1:1:2:2, and the viable bacteria amount in the fermentation bacteria powder is 10 9 CFU/g。
The probiotic fermented food for regulating intestinal health of this example is prepared by the following steps:
respectively weighing corresponding parts of millet flour, plum powder, mango peel and zymophyte powder according to the proportion for standby; taking mango peel, adding deionized water in corresponding parts, putting into a wall breaking machine for breaking to prepare slurry with the mass concentration of 30%, pouring the slurry into a container, adding 3 parts of fermentation bacteria powder into the container for uniform mixing, and then fermenting the mixture at 40 ℃ for 6 hours to obtain fermented mango slurry;
adding plum powder into the fermented mango pulp, uniformly mixing, then adding the rest 3 parts of fermentation bacteria powder, uniformly mixing, and fermenting at 40 ℃ for 6 hours to obtain fermented mixed pulp; adding weighed millet flour and 0.05 part of anti-astringency agent into the fermented mixed slurry, stirring and mixing uniformly, pre-cooling for 8 hours at 3 ℃, freeze-drying for 20 hours at-35 ℃, crushing, and sieving with a 90-mesh sieve to obtain the probiotic fermented food.
Comparative example 1
The only difference from example 1 is that the prune powder is omitted.
Comparative example 2
The only difference from example 1 is that the mango peel was omitted.
Comparative example 3
The only difference from example 1 is that the millet flour is omitted.
Comparative example 4
The only difference from example 1 is that the fermentation powder was omitted and the mango peel and plum powder were not subjected to fermentation treatment.
In the above embodiments of the present invention, the following description is given of the present invention:
the anti-astringency agent is prepared by mixing alpha modified starch, beta-cyclodextrin and maltodextrin according to the mass ratio of 1:1:2.
The used plum powder is prepared by the following steps:
step 1, taking mature fresh plum fruits, removing cores and peels, and leaving plum pulp; the plum pulp is dried at the temperature of 60-80 ℃ until the water content in the plum pulp is below 15%, so that a large amount of water is removed, and nutrient components such as sugar, trace protein, fat, carotene, vitamin B1.B2.C, calcium, phosphorus, iron, glycine and the like which are rich in Li Zizhong are locked; cutting into slices to obtain plum slices;
step 2, immersing the plum slices in an ethanol solution with the mass concentration of 60-80% for 2-6 h, immersing the plum slices in an acetic acid solution with the mass concentration of 3-5% for 1-3 h, then washing the surfaces of the plum slices with water for 3-5 times, and then treating the plum slices at the temperature of 100-125 ℃ for 0.5-1 h to obtain the plum slices after acerbity removal; the plum slice has greatly reduced moisture content and greatly increased contact surface area, and can realize that ethanol molecules quickly enter the slice when the plum slice is placed in ethanol solution, so that the fat content in the plum is reduced through one part of ethanol, and the other part of ethanol molecules react with acetic acid molecules entering the slice after subsequent soaking in a high-temperature environment to generate ethyl acetate, so that the taste of the plum is improved, the acid astringency of the plum is reduced, and the aroma and sweetness of the plum are improved.
And 3, pre-cooling the acerbity removed plum slices for 0.5-1.5 h at 3-5 ℃, then freeze-drying the acerbity removed plum slices for 0.5-2 h at-40 to-30 ℃, crushing the acerbity removed plum slices, and sieving the crushed acerbity removed plum slices with a 100-200-mesh sieve to obtain the plum powder.
The millet flour is prepared by the following steps:
cleaning the millet with water to remove surface impurity dust, then soaking the millet in ethanol solution with the mass concentration of 65-85% at the temperature of 30-40 ℃ for 0.5-4 h to reduce the fat content in the millet and simultaneously keeping beneficial components such as protein, crude fiber, ash, broomcorn and the like; filtering out millet and treating the millet in 105-110 deg.c water vapor for 0.5-1.5 hr to soften the millet and increase the intermolecular space for the beneficial nutrients to flow out for absorption, pre-cooling at 3-5 deg.c for 0.5-1.5 hr, freeze drying at-50 to-30 deg.c for 0.5-2 hr, crushing and sieving with 100-200 mesh sieve to obtain the millet powder.
The fermentation powder is prepared by the following steps:
lactobacillus acidophilus, lactobacillus salivarius, lactobacillus reuteri and Lactobacillus plantarumInoculating the freeze-dried powder strain on a slant culture medium, and culturing at 37 ℃ for 24-48 hours for activation; respectively inoculating two loops of the cultured inclined plane in 100mL of seed liquid culture medium under the aseptic condition, and standing and culturing for 16-48 h at 37 ℃; then inoculating into 3L large triangular flask (liquid loading amount is 2.5L) with 5% inoculum size, culturing at 37deg.C for 24-48 hr, detecting concentration of each bacterial liquid, and when each bacterial content exceeds 10 9 And (3) in the process of/mL, respectively centrifuging fermentation liquor of each strain, discarding supernatant, collecting bacterial sludge, respectively weighing bacterial sludge with corresponding mass and bacterial powder protective agent according to the mass ratio of each bacterial powder, uniformly mixing, pre-cooling for 1-2 h at 3-5 ℃, freeze-drying for 0.5-2 h at-40 to-30 ℃, crushing, and sieving with a 60-80-mesh sieve to obtain the fermentation bacterial powder.
The preparation method of the bacterial powder protective agent comprises the following steps: the following components in parts by weight are respectively weighed: 8 parts of sucrose, 25 parts of skimmed milk powder, 1 part of glycerol and 100 parts of water; and then uniformly dispersing the weighed sucrose, the skimmed milk powder and the glycerol in water, and sterilizing the mixture at the temperature of 110-120 ℃ for 10-20 min to obtain the bacterial powder protective agent.
Test section
In order to verify the effect of the probiotic fermented food prepared by the method of the present invention on regulating gastrointestinal health, the following experiment was performed.
Taste testing
10 professionals were asked to score the fineness, smell and taste of the probiotic fermented foods prepared in examples 1 to 3 and comparative examples 1 to 4 according to the sensory evaluation table, and the sensory evaluation criteria are shown in table 1.
TABLE 1 sensory scoring criteria
The average value of the evaluation of each index by 10 professionals is calculated, and the results are shown in table 2 (rounded to be an integer), and the results show that the probiotic fermented foods in examples 1 to 3 of the invention have similar taste, the overall evaluation is over 78 minutes, the reproducibility is high, and the overall evaluation of example 1 is up to 93 minutes, which indicates that the probiotic fermented foods of the invention accord with popular preference and are suitable for popularization and use.
Table 2 evaluation results
| Fineness (minute) | Fragrance (Branch) | Mouthfeel (minutes) | Overall evaluation (score) | |
| Example 1 | 17 | 33 | 43 | 93 |
| Example 2 | 16 | 27 | 35 | 78 |
| Example 3 | 16 | 29 | 39 | 84 |
| Comparative example 1 | 16 | 22 | 28 | 66 |
| Comparative example 2 | 17 | 20 | 32 | 69 |
| Comparative example 3 | 15 | 29 | 31 | 75 |
| Comparative example 4 | 14 | 7 | 13 | 34 |
It can also be seen from table 2 that the fermentation powder of the present invention, i.e. the fermentation treatment of mango peel and plum, has the greatest effect on the aroma and taste of the whole food; the plum powder has great influence on the aroma and taste of the whole food; the mango peel has a great influence on the aroma and the taste of the whole food, but the influence on the aroma is slightly larger than that of the plum powder, and the influence on the taste is smaller than that of the plum powder; the millet flour has little influence on the aroma of the whole food, and has almost the same influence on the taste as the mango peel; and the influence of each component on the whole fineness of the food is not great.
(II) efficacy detection for regulating intestinal health
The invention randomly selects 100 volunteers with long-term constipation, and the ages of men and women are 30+/-5 years. The probiotic fermented foods of example 1 and comparative examples 1 to 4 of the present invention were orally administered 10 to 15 g/time, 2 to 3 times/day, respectively, and each time, 100 to 150mL of water was used for each time, and the total effective rate after 1 week, 1 month and three months of administration was recorded, respectively, with a normal diet and no other lactobacillus beverage use during the oral administration, and the results are shown in table 3.
TABLE 3 test results for regulating intestinal health
As shown in Table 3, the total effective rate of the probiotic fermented food of example 1 of the present invention was 60% after taking the probiotic fermented food for one week, and the volunteers of the group were improved effectively after taking the probiotic fermented food for three months. And the relative contents of the fermentation bacteria powder of the millet flour, the plum flour and the mango peel are changed, so that the effect of the probiotic fermented food is directly affected, and the components of the food nutrition agent defined by the invention have good effect of regulating intestines and stomach.
The total effective rate refers to the percentage of the number of effective cases to the total number of effective cases, and the number of effective cases refers to the number of times of the feces per week increased to 2 times or more before taking the probiotic fermented food of the present invention (for example, once for four days before taking and once for two days after taking).
It should be apparent that the embodiments described above are only some, but not all, embodiments of the invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Claims (8)
1. The probiotics fermented food for regulating intestinal health is characterized by being prepared from the following components in parts by weight:
60-80 parts of millet flour, 10-30 parts of plum powder, 5-15 parts of mango peel and 0.2-6 parts of zymophyte powder;
the fermentation bacteria powder is prepared by mixing lactobacillus fermentum powder, lactobacillus plantarum powder, lactobacillus reuteri powder and lactobacillus acidophilus powder according to the mass ratio of 1:1:0.5-2:0.5-2;
and the preparation method of the probiotic fermented food comprises the following steps:
s1, respectively preparing millet flour, plum flour and zymophyte powder; respectively weighing corresponding parts of millet flour, plum powder, mango peel and zymophyte powder according to the proportion for standby;
s2, adding water into the weighed mango peel, crushing to prepare slurry with the mass concentration of 30-40%, adding half of fermentation fungus powder into the slurry, uniformly mixing, and fermenting at 37-40 ℃ for 6-12 hours to obtain fermented mango slurry;
s3, adding weighed plum powder into the fermented mango pulp, uniformly mixing, then adding the other half of fermentation fungus powder, uniformly mixing, and fermenting at 37-40 ℃ for 6-12 hours to obtain fermented mixed pulp;
s4, adding weighed millet flour into the fermented mixed slurry, stirring and mixing uniformly, and then performing freeze drying treatment to obtain the probiotic fermented food;
the plum powder is prepared by the following steps:
step 1, taking mature fresh plum fruits, removing cores and peels, and leaving plum pulp; drying the plum pulp at 60-80 ℃ until the water content in the plum pulp is below 15%, and then cutting the plum pulp into slices to obtain plum slices;
step 2, immersing the plum slices in an ethanol solution with the mass concentration of 60-80% for 2-6 hours, immersing the plum slices in an acetic acid solution with the mass concentration of 3% -5% for 1-3 hours, washing the surfaces of the plum slices with water for 3-5 times, and then treating the plum slices at the temperature of 100-125 ℃ for 0.5-1 hour to obtain the acerbized plum slices;
step 3, pre-cooling the acerbity removed plum slices for 0.5-1.5 h at 3-5 ℃, then freeze-drying the acerbity removed plum slices for 0.5-2 h at-40 to-30 ℃, crushing the acerbity removed plum slices, and sieving the crushed acerbity removed plum slices with a 100-200-mesh sieve to obtain plum powder;
the millet flour is prepared by the following steps:
washing millet, placing the millet in an ethanol solution with the mass concentration of 65-85%, soaking the millet in the ethanol solution for 0.5-4 h at the temperature of 30-40 ℃, filtering the millet, treating the millet in water vapor at the temperature of 105-110 ℃ for 0.5-1.5 h, pre-cooling the millet at the temperature of 3-5 ℃ for 0.5-1.5 h, freeze-drying the millet at the temperature of-50 to-30 ℃ for 0.5-2 h, crushing the millet, and sieving the millet by a sieve of 100-200 meshes to obtain the millet powder.
2. The probiotic fermented food for regulating intestinal health according to claim 1, wherein the thickness of the plum slice is 2-4 mm.
3. The probiotic fermented food for regulating intestinal health according to claim 1, wherein the viable count in the fermented fungus powder is not less than 10 8 CFU/g。
4. The probiotic fermented food for regulating intestinal health according to claim 1, wherein the fermented powder is prepared by mixing lactobacillus fermentum powder, lactobacillus plantarum powder, lactobacillus reuteri powder and lactobacillus acidophilus powder according to a mass ratio of 1:1:1:1.
5. A method of preparing a probiotic fermented food product for regulating intestinal health according to any one of claims 1 to 4, characterized by comprising the steps of:
s1, respectively preparing millet flour, plum flour and zymophyte powder; respectively weighing corresponding parts of millet flour, plum powder, mango peel and zymophyte powder according to the proportion for standby;
s2, adding water into the weighed mango peel, crushing to prepare slurry with the mass concentration of 30-40%, adding half of fermentation fungus powder into the slurry, uniformly mixing, and fermenting at 37-40 ℃ for 6-12 hours to obtain fermented mango slurry;
s3, adding weighed plum powder into the fermented mango pulp, uniformly mixing, then adding the other half of fermentation fungus powder, uniformly mixing, and fermenting at 37-40 ℃ for 6-12 hours to obtain fermented mixed pulp;
and S4, adding the weighed millet flour into the fermented mixed slurry, stirring and mixing uniformly, and then performing freeze drying treatment to obtain the probiotic fermented food.
6. The method according to claim 5, wherein in S4, the freeze-drying treatment is performed by:
pre-cooling for 4-8 hours at 1-3 ℃, then freeze-drying for 6-20 hours at-45 to-35 ℃, crushing, and sieving with a 70-90 mesh sieve to obtain the probiotic fermented food.
7. The method according to claim 6, wherein in S4, 0.02 to 0.05 parts of an anti-astringency agent is added together with the millet flour.
8. The method according to claim 7, wherein the anti-astringency agent is prepared by mixing alpha-modified starch, beta-cyclodextrin and maltodextrin in a mass ratio of 1:1:2.
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