CN114052078A - Probiotic yogurt containing Auricularia fuscosuccinea polysaccharides and preparation method thereof - Google Patents
Probiotic yogurt containing Auricularia fuscosuccinea polysaccharides and preparation method thereof Download PDFInfo
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- CN114052078A CN114052078A CN202111272046.5A CN202111272046A CN114052078A CN 114052078 A CN114052078 A CN 114052078A CN 202111272046 A CN202111272046 A CN 202111272046A CN 114052078 A CN114052078 A CN 114052078A
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- auricularia fuscosuccinea
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- 241000321977 Auricularia fuscosuccinea Species 0.000 title claims abstract description 92
- 150000004676 glycans Chemical class 0.000 title claims abstract description 70
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 70
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 70
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 69
- 239000006041 probiotic Substances 0.000 title claims abstract description 29
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 29
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 26
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- 239000008267 milk Substances 0.000 claims abstract description 23
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- 239000002245 particle Substances 0.000 claims description 29
- 238000001816 cooling Methods 0.000 claims description 18
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- 238000001914 filtration Methods 0.000 claims description 15
- 238000011081 inoculation Methods 0.000 claims description 14
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- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
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- CCGSUNCLSOWKJO-UHFFFAOYSA-N cimetidine Chemical compound N#CNC(=N/C)\NCCSCC1=NC=N[C]1C CCGSUNCLSOWKJO-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/515—Animalis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a probiotic yogurt containing Auricularia fuscosuccinea polysaccharide and a preparation method thereof, and the probiotic yogurt containing the Auricularia fuscosuccinea polysaccharide comprises the following components in parts by weight: 2-12 parts of Auricularia fuscosuccinea polysaccharide extract, 100-200 parts of pure milk, 7-42 parts of white granulated sugar and 2-12 parts of lactic acid bacteria. The probiotic yogurt containing the Auricularia fuscosuccinea polysaccharide is milk-white thick solid, has no foreign matters, does not contain chemical additives such as preservatives and the like, and has unique flavor, pure milk taste, moderate sour and sweet taste and fine and smooth tissue. Because the polysaccharide in the Auricularia fuscosuccinea polysaccharide extract has the effects of resisting oxidation, reducing blood sugar and blood fat, the yoghourt has certain effects of preventing cell aging, maintaining beauty and keeping young, and can promote gastrointestinal absorption, improve digestive function and improve immunity after being eaten.
Description
Technical Field
The invention relates to the field of food and beverage, and in particular relates to probiotic yogurt containing Auricularia fuscosuccinea polysaccharide and a preparation method thereof.
Background
With the development of economy and the improvement of living standard, people pay more and more attention to health preservation. Where the normal functioning of the stomach and intestine is a prerequisite for a healthy body, most young people have gastrointestinal diseases: gastroenteritis, gastric ulcer, gastric perforation and the like, and Western medicine suggests omeprazole, cimetidine and the like to be taken to relieve stomachache, but Western medicine has side effects on the body and even causes other diseases.
The yoghourt is a fermented dairy product popular in the market and has relatively rich nutritional value. With the rapid development of society, the working pressure of people is increased, the life rhythm is accelerated, and the diet is irregular, which causes damage to intestines and stomach, reduces the digestion function, and the lactobacillus in the yoghourt can promote the intestines and stomach to wriggle and improve the digestion function. Therefore, the yoghourt is a nutritional health-care product suitable for people to eat daily.
Auricularia fuscosuccinea cv. yumuer, a natural variant strain with stable genetic structure, named as Auricularia fuscosuccinea or Auricularia alborosa, is separated, purified, domesticated and cultivated by Li Jade academy team of Jilin agricultural university to form, and is commonly called as bamboo ear in southern areas of Fujian, Zhejiang and the like. The agaric is named as 'white and rich', has high edible value and higher anticancer activity, and has a plurality of special effects of clearing lung, tonifying qi, reducing blood fat, reducing plasma cholesterol, inhibiting platelet aggregation and the like. The Auricularia fuscosuccinea contains essential amino acids and vitamins for human body, and is rich in polysaccharide and other components, and modern medical research proves that Auricularia fuscosuccinea polysaccharide has antioxidant, antiinflammatory, liver protecting, alcohol metabolism regulating and other medicinal effects, and has good inhibiting effect on Escherichia coli, Bacillus subtilis and Staphylococcus aureus.
The invention aims to research a probiotic yogurt containing Auricularia fuscosuccinea polysaccharide, so that the Auricularia fuscosuccinea polysaccharide can play a role as much as possible, and has ideal effects of resisting oxidation, maintaining beauty and keeping young and the like.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a probiotic yogurt containing Auricularia fuscosuccinea polysaccharide and a preparation method thereof.
The invention provides a probiotic yogurt containing Auricularia fuscosuccinea polysaccharide, which comprises the following components in parts by weight: 2-12 parts of Auricularia fuscosuccinea polysaccharide extract, 100-200 parts of pure milk, 7-42 parts of white granulated sugar and 2-12 parts of lactic acid bacteria.
The probiotic yogurt containing the Auricularia fuscosuccinea polysaccharide is milk-white thick solid, has no foreign matters, does not contain chemical additives such as preservatives and the like, and has unique flavor, pure milk taste, moderate sour and sweet taste and fine and smooth tissue. Because the polysaccharide in the Auricularia fuscosuccinea polysaccharide extract has the effects of resisting oxidation, reducing blood sugar and blood fat, the yoghourt has certain effects of preventing cell aging, maintaining beauty and keeping young, and can promote gastrointestinal absorption, improve digestive function and improve immunity after being eaten.
Furthermore, the Auricularia fuscosuccinea polysaccharide extract is viscous liquid, and each milliliter of the Auricularia fuscosuccinea polysaccharide extract contains 3-5 g of Auricularia fuscosuccinea polysaccharide.
Further, the Auricularia fuscosuccinea polysaccharide extract is prepared by hot water extraction. The Auricularia fuscosuccinea polysaccharide extract is yellow-brown viscous liquid, has no precipitate, no suspended matter, light fragrance and no pungent smell.
Specifically, the preparation method of the Auricularia fuscosuccinea polysaccharide extract comprises the following steps:
(1) weighing Auricularia, drying, pulverizing, sieving with 20 mesh sieve, soaking, adding distilled water, and reflux-extracting;
(2) removing Auricularia fuscosuccinea particles from the extractive solution, mixing extractive solutions, concentrating to a certain volume, and cooling to obtain Auricularia fuscosuccinea polysaccharide extractive solution.
In the step (1), the soaking time is preferably 30min-1 h.
In the step (1), the number of water extractions is preferably 2, the extraction time is preferably 2 hours each time, and the feed-liquid ratio is preferably 10 times.
In the step (2), the Auricularia auricula impurities are removed by filtering with gauze.
In the step (2), the concentration method is preferably concentration under reduced pressure.
In the step (2), the cooling is preferably performed by natural cooling to room temperature.
Further, the lactic acid bacteria are a mixture of bifidobacterium lactis, bacillus bulgaricus and streptococcus thermophilus, and the viable count of the lactic acid bacteria is more than or equal to 1 x 108CFU/100g。
In a preferred embodiment of the invention, the mass ratio of bifidobacterium lactis, lactobacillus bulgaricus and streptococcus thermophilus is 1:1: 1.
Further, the yoghourt also comprises 2-15 parts of Auricularia fuscosuccinea particles. According to the invention, a certain amount of the Auricularia fuscosuccinea particles are added into the yoghourt, so that the yoghourt has the crisp feeling of the Auricularia fuscosuccinea particles and better mouthfeel. In addition, the Auricularia fuscosuccinea has high dietary fiber content, has good effects of helping and promoting gastrointestinal motility and digestion and absorption of eaters, and can be added with a certain amount of Auricularia fuscosuccinea particles to coordinate with probiotics, so as to better condition the balance of intestinal flora and improve immunity.
Furthermore, the particle size of the Auricularia fuscosuccinea particles is 0.5-0.8 cm.
In a preferred embodiment of the invention, the yoghurt comprises the following components in parts by weight: 2 parts of Auricularia fuscosuccinea polysaccharide extract, 100 parts of pure milk, 7 parts of white granulated sugar, 2 parts of lactic acid bacteria and 2 parts of Auricularia fuscosuccinea particles.
The invention also provides a preparation method of the probiotic yogurt containing the Auricularia fuscosuccinea polysaccharide.
The preparation method provided by the invention comprises the steps of mixing the Auricularia fuscosuccinea polysaccharide extracting solution, pure milk and white granulated sugar, sterilizing, inoculating and fermenting.
The preparation method disclosed by the invention is simple in process, appropriate in cost and suitable for large-scale production.
In a specific embodiment of the present invention, the preparation method specifically comprises the steps of:
mixing: mixing Auricularia fuscosuccinea polysaccharide extractive solution, pure milk and white sugar;
and (3) sterilization: sterilizing for 5-30 min at 55-80 ℃;
filtering and cooling: filtering the sterilized milk into a sour milk bottle by using 250-300-mesh filter cloth, standing and cooling;
inoculation: inoculating a mixed strain: the mass ratio of the bifidobacterium lactis to the lactobacillus bulgaricus to the streptococcus thermophilus is 1:1:1, the inoculation amount is 5-7%, and the mixture is fully stirred uniformly;
fermentation: placing the inoculated yoghourt at the temperature of 42 ℃ for culture and fermentation;
after-ripening: storing the fermented yogurt at 4 deg.C for not less than 12 hr.
Further, when the yogurt comprises Auricularia fuscosuccinea particles, the Auricularia fuscosuccinea particles are added after the post-maturation process, and are uniformly stirred.
The research of the invention finds that the taste of the finally obtained yoghourt is greatly influenced by the adding time of the Auricularia fuscosuccinea particles, and the taste of the obtained yoghourt is poorer if the Auricularia fuscosuccinea particles are added with the milk and other raw materials at first.
The invention provides probiotic yogurt containing Auricularia fuscosuccinea polysaccharide and a preparation method thereof, the probiotic yogurt containing the Auricularia fuscosuccinea polysaccharide is milk-white thick solid, has no foreign matters, does not contain chemical additives such as preservatives and the like, and has unique flavor, pure milk taste, moderate sour and sweet taste and fine and smooth tissues. Because the polysaccharide in the Auricularia fuscosuccinea polysaccharide extract has the effects of resisting oxidation, reducing blood sugar and blood fat, the yoghourt has certain effects of preventing cell aging, maintaining beauty and keeping young, and can promote gastrointestinal absorption, improve digestive function and improve immunity after being eaten.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are a part of the embodiments of the present invention, but not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The raw materials and auxiliary materials used in the following examples are all commercially available unless otherwise specified.
The lactic acid bacteria used in the following examples are Bifidobacterium lactisThe mass ratio of bacillus, Bulgaria bacillus and streptococcus thermophilus is 1:1:1, and its viable count is greater than or equal to 1X 108CFU/100g。
The particle size of the Auricularia fuscosuccinea particles is 0.5-0.8 cm.
The Auricularia polytricha polysaccharide extract is obtained by drying and crushing Auricularia polytricha and then extracting with distilled water, and comprises the following steps:
(1) weighing Auricularia fuscosuccinea, drying, pulverizing, sieving with 20 mesh sieve, soaking, adding 10 times of distilled water, and reflux-extracting with distilled water; the extraction times are 2 times;
(2) removing Auricularia fuscosuccinea particles from the extractive solution, mixing extractive solutions, concentrating to a certain volume, and cooling to obtain Auricularia fuscosuccinea polysaccharide extractive solution which is yellow brown viscous liquid containing Auricularia fuscosuccinea polysaccharide 4 g per ml.
Example 1
The embodiment provides a probiotic yogurt containing Auricularia fuscosuccinea polysaccharide, which comprises the following components in parts by mass: 2 parts of Auricularia fuscosuccinea polysaccharide extract, 100 parts of pure milk, 7 parts of white granulated sugar and 2 parts of lactobacillus.
The embodiment also provides a preparation method of the yoghourt, which comprises the following specific steps:
mixing: mixing Auricularia fuscosuccinea polysaccharide extractive solution, pure milk and white sugar in a container;
and (3) sterilization: sterilizing at 60 deg.C for 25 min;
filtering and cooling: filtering the sterilized milk into a sour milk bottle by adopting 300-mesh filter cloth, standing and cooling;
inoculation: inoculating the mixed strain with the inoculation amount of 6 percent, and fully and uniformly stirring;
fermentation: placing the inoculated yoghourt in a constant temperature incubator at 42 ℃ for culturing for 4 h;
after-ripening: taking out from the incubator, transferring to a refrigerator, and storing at 4 deg.C for not less than 12 h.
Example 2
The embodiment provides a probiotic yogurt containing Auricularia fuscosuccinea polysaccharide, which comprises the following components in parts by mass: 2 parts of Auricularia fuscosuccinea polysaccharide extract, 100 parts of pure milk, 7 parts of white granulated sugar, 2 parts of lactic acid bacteria and 2 parts of Auricularia fuscosuccinea particles.
The embodiment also provides a preparation method of the yoghourt, which comprises the following specific steps:
mixing: mixing Auricularia fuscosuccinea polysaccharide extractive solution, pure milk and white sugar in a container;
and (3) sterilization: sterilizing at 60 deg.C for 25 min;
filtering and cooling: filtering the sterilized milk into a sour milk bottle by adopting 300-mesh filter cloth, standing and cooling;
inoculation: inoculating the mixed strain with the inoculation amount of 6 percent, and fully and uniformly stirring;
fermentation: placing the inoculated yoghourt in a constant temperature incubator at 42 ℃ for culturing for 4 h;
after-ripening: taking out from the incubator, transferring to a refrigerator, and storing at 4 ℃ for not less than 12 h;
and (3) remixing: adding Auricularia fuscosuccinea particles, and stirring.
Example 3
The embodiment provides a probiotic yogurt containing Auricularia fuscosuccinea polysaccharide, which comprises the following components in parts by mass: 6 parts of Auricularia fuscosuccinea polysaccharide extract, 150 parts of pure milk, 21 parts of white granulated sugar, 8 parts of lactic acid bacteria and 10 parts of Auricularia fuscosuccinea particles.
The embodiment also provides a preparation method of the yoghourt, which comprises the following specific steps:
mixing: mixing Auricularia fuscosuccinea polysaccharide extractive solution, pure milk and white sugar in a container;
and (3) sterilization: sterilizing at 60 deg.C for 25 min;
filtering and cooling: filtering the sterilized milk into a sour milk bottle by adopting 300-mesh filter cloth, standing and cooling;
inoculation: inoculating the mixed strain with the inoculation amount of 6 percent, and fully and uniformly stirring;
fermentation: placing the inoculated yoghourt in a constant temperature incubator at 42 ℃ for culturing for 4 h;
after-ripening: taking out from the incubator, transferring to a refrigerator, and storing at 4 ℃ for not less than 12 h;
and (3) remixing: adding Auricularia fuscosuccinea particles, and stirring.
Example 4
The embodiment provides a probiotic yogurt containing Auricularia fuscosuccinea polysaccharide, which comprises the following components in parts by mass: 12 parts of Auricularia fuscosuccinea polysaccharide extract, 200 parts of pure milk, 12 parts of white granulated sugar, 12 parts of lactic acid bacteria and 15 parts of Auricularia fuscosuccinea particles.
The embodiment also provides a preparation method of the yoghourt, which comprises the following specific steps:
mixing: mixing Auricularia fuscosuccinea polysaccharide extractive solution, pure milk and white sugar in a container;
and (3) sterilization: sterilizing at 60 deg.C for 25 min;
filtering and cooling: filtering the sterilized milk into a sour milk bottle by adopting 300-mesh filter cloth, standing and cooling;
inoculation: inoculating the mixed strain with the inoculation amount of 6 percent, and fully and uniformly stirring;
fermentation: placing the inoculated yoghourt in a constant temperature incubator at 42 ℃ for culturing for 4 h;
after-ripening: taking out from the incubator, transferring to a refrigerator, and storing at 4 ℃ for not less than 12 h;
and (3) remixing: adding Auricularia fuscosuccinea particles, and stirring.
Comparative example 1
The comparative example provides a yogurt containing Auricularia fuscosuccinea polysaccharide, which comprises the following components in parts by mass: 6 parts of Auricularia fuscosuccinea polysaccharide extract, 150 parts of pure milk, 21 parts of white granulated sugar, 8 parts of lactic acid bacteria and 10 parts of Auricularia fuscosuccinea particles.
The preparation steps are as follows:
mixing: mixing Auricularia fuscosuccinea polysaccharide extractive solution, pure milk, white sugar and Auricularia fuscosuccinea granule in a container;
and (3) sterilization: sterilizing at 60 deg.C for 25 min;
filtering and cooling: filtering the sterilized milk into a sour milk bottle by adopting 300-mesh filter cloth, standing and cooling;
inoculation: inoculating the mixed strain with the inoculation amount of 6 percent, and fully and uniformly stirring;
fermentation: placing the inoculated yoghourt in a constant temperature incubator at 42 ℃ for culturing for 4 h;
after-ripening: taking out from the incubator, transferring to a refrigerator, and storing at 4 deg.C for not less than 12 hr.
Experimental example 1
The yogurt produced in examples 1 to 4 and comparative example 1 were evaluated for texture and mouthfeel, and the results are shown in Table 1.
TABLE 1 texture and mouthfeel of the yogurts of the examples and comparative examples
Experimental example 2
(1) Test object
40 volunteers without a milk allergy history are selected, the age is 25-45 years, the volunteers are divided into 4 groups, 10 persons are in each group, the volunteers in the 1 st group take the yoghourt prepared in the example 1, the volunteers in the 2 nd group take the yoghourt prepared in the example 2, the volunteers in the 3 rd group take the yoghourt prepared in the example 3, and the volunteers in the 4 th group take the yoghourt prepared in the example 4. The medicine is taken for 49 days continuously, 200 g of the medicine is taken once a day, and all indexes are detected.
(2) Test for moisture retention
The water content of facial skin of each group of volunteers was measured by a water diversion measuring instrument and measured before, at day 14, at day 28 and at day 49, respectively, and the average value of the measurement results of each group was taken, and the measurement results are shown in table 2.
Table 2 skin moisture content for each of the example groups
(3) Skin elasticity test
The elasticity of the facial skin was measured by a skin elasticity tester and measured before, at day 14, at day 28 and at day 49, respectively, and the average value of the measurement results of each group was taken, and the measurement results are shown in Table 3.
TABLE 3 skin elasticity for each of the groups of examples
(4) Melanin content detection
The melanin content of the facial skin was measured by an autologous melanocyte measuring instrument, and the measurement was carried out before, at day 14, at day 28, and at day 49, respectively, and the average value of the measurement results of each group was taken, and the measurement results are shown in table 4.
The test principle is as follows: based on the principle of spectral absorption (RGB), the transmitter of the instrument probe emits light with three wavelengths to irradiate the surface of the skin, and the receiver measures the light reflected by the skin. The measurement range is 0-999, and the higher the numerical value is, the higher the skin melanin content is.
TABLE 4 melanin content in skin of each of the example groups
Experimental example 3
(1) Test object
40 volunteers without a milk allergy history are selected, the age is 25-45 years, the volunteers are divided into 2 groups, each group comprises 20 persons, the volunteers in the 1 st group take the yoghourt prepared in the example 1, and the volunteers in the 2 nd group take the yoghourt prepared in the example 2. The medicine is taken for 28 days continuously, 200 g of the medicine is taken once a day, and all indexes are detected.
(2) Integration of clinical symptoms
Statistical analysis was performed on the clinical symptom scores before and after the subjects drink yogurt, and the results are shown in table 5, and compared to example 1, the yogurt 14d of example 2 has a better effect of improving the abdominal distension symptom than that of example 1; after the yogurt is drunk for 28d, the symptoms of abdominal pain and nausea or vomiting of the testee completely disappear, and scores of other symptoms such as abdominal distension, early satiety, pantothenic acid, eructation and the like are obviously reduced (P is less than 0.05), which indicates that the yogurt of the example 2 can obviously assist in improving the functional dyspepsia symptoms by drinking, and the drinking effect of the yogurt for 28d is optimal.
TABLE 5 subject clinical symptom score Change
Note: p <0.01 in the example 1 group compared to the example 2 group on the same days
According to the results, the probiotic yogurt containing the auricularia polytricha polysaccharide and the auricularia polytricha particles has certain effects of preventing cell aging, maintaining beauty and keeping young, and can promote gastrointestinal absorption, improve digestive function and improve immunity.
Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (10)
1. The probiotic yogurt containing the Auricularia fuscosuccinea polysaccharide is characterized by comprising the following components in parts by weight: 2-12 parts of Auricularia fuscosuccinea polysaccharide extract, 100-200 parts of pure milk, 7-42 parts of white granulated sugar and 2-12 parts of lactic acid bacteria.
2. The probiotic yogurt containing Auricularia fuscosuccinea polysaccharide according to claim 1, wherein the Auricularia fuscosuccinea polysaccharide extract is viscous liquid, and each milliliter of the Auricularia fuscosuccinea polysaccharide extract contains 3-5 g of Auricularia fuscosuccinea polysaccharide.
3. The probiotic yogurt containing Auricularia fuscosuccinea polysaccharide according to claim 2, wherein the Auricularia fuscosuccinea polysaccharide extract is prepared by a hot water extraction method.
4. The probiotic yogurt containing Auricularia polytricha polysaccharide according to any one of claims 1 to 3, wherein the lactic acid bacteria comprise Bifidobacterium lactis, Bacillus bulgaricus and Streptococcus thermophilus, and the number of viable bacteria is not less than 1 x 108CFU/100g；
Preferably, the mass ratio of the bifidobacterium lactis to the lactobacillus bulgaricus to the streptococcus thermophilus is 1:1: 1.
5. The probiotic yogurt containing Auricularia fuscosuccinea polysaccharide according to any one of claims 1 to 4, further comprising 2 to 15 parts of Auricularia fuscosuccinea particles.
6. The probiotic yogurt containing Auricularia fuscosuccinea polysaccharides according to claim 5, wherein the Auricularia fuscosuccinea particles have a particle size of 0.5-0.8 cm.
7. The probiotic yogurt containing Auricularia fuscosuccinea polysaccharides according to claim 6, wherein the yogurt comprises the following components in parts by weight: 2 parts of Auricularia fuscosuccinea polysaccharide extract, 100 parts of pure milk, 7 parts of white granulated sugar, 2 parts of lactic acid bacteria and 2 parts of Auricularia fuscosuccinea particles.
8. The method for preparing the Auricularia polytricha polysaccharide-containing probiotic yogurt as claimed in any one of claims 1 to 7, wherein the method comprises the steps of mixing Auricularia polytricha polysaccharide extract, pure milk and white granulated sugar, sterilizing, inoculating and fermenting.
9. The preparation method of the probiotic yogurt containing the Auricularia fuscosuccinea polysaccharide according to claim 8, wherein the preparation method specifically comprises the following steps:
mixing: mixing Auricularia fuscosuccinea polysaccharide extractive solution, pure milk and white sugar;
and (3) sterilization: sterilizing for 5-30 min at 55-80 ℃;
filtering and cooling: filtering the sterilized milk into a sour milk bottle by using 250-300-mesh filter cloth, standing and cooling;
inoculation: inoculating a mixed strain: the mass ratio of the bifidobacterium lactis to the lactobacillus bulgaricus to the streptococcus thermophilus is 1:1:1, and the inoculation amount is 5-7%;
fermentation: placing the inoculated yoghourt at the temperature of 42 ℃ for culture and fermentation;
after-ripening: storing the fermented yogurt at 4 deg.C for not less than 12 hr.
10. The method of claim 9, wherein when the probiotic yogurt comprises Auricularia fuscosuccinea particles, the Auricularia fuscosuccinea particles are added after the post-maturation process.
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