CN114259050A - Beverage for improving intestinal function and preparation method thereof - Google Patents
Beverage for improving intestinal function and preparation method thereof Download PDFInfo
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- CN114259050A CN114259050A CN202111641475.5A CN202111641475A CN114259050A CN 114259050 A CN114259050 A CN 114259050A CN 202111641475 A CN202111641475 A CN 202111641475A CN 114259050 A CN114259050 A CN 114259050A
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Landscapes
- Non-Alcoholic Beverages (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention relates to the field of functional drinks and discloses a drink for improving intestinal functions and a preparation method thereof, wherein the functional drink comprises the following raw materials, by mass, 150 parts of ginseng, 150 parts of stir-fried white hyacinth bean, 300 parts of poria cocos, 150 parts of dried orange peel, 300 parts of honey-fried licorice root, 0-1000 parts of polydextrose, 400 parts of xylo-oligosaccharide, 0-3000 parts of lactobacillus fermentation liquor, 0-1370-30 parts of lactobacillus plantarum, 1000 parts of erythritol 100-containing material, 0-0.4 part of stevioside, 0-0.2 part of sucralose, 0-200 parts of probiotic powder and 0-400 parts of resistant starch. According to the invention, through the combination and combined action of the probiotics and the traditional Chinese medicine components, the intestinal tract protection function is cooperatively exerted, and even if the probiotics and the prebiotics cannot smoothly enter the intestinal tract due to different human body constitutions, the regulation of the environment in the intestinal tract can be realized through the effect of the traditional Chinese medicine, so that the effective effect of the functional beverage is ensured.
Description
Technical Field
The invention relates to the field of functional drinks, in particular to a drink for improving intestinal functions and a preparation method thereof.
Background
The intestinal tract is not only an important organ for the digestion and absorption of nutrients, but also the largest immune organ of the human body. Because the intestinal tract is full of neurons and lymphatic tissues, the intestinal tract is extremely sensitive to the condition of the human body and external stimulation, not only can kill germs, resist external stimulation and control the development condition of diseases, but also can sense all psychological mood fluctuations of the human body all the time; therefore, the intestinal tract is also the second brain of human beings, so that it is important to maintain the health of the intestinal tract.
Statistically, the major factors harming the intestinal health include abuse of antibiotics and anti-inflammatory drugs, bowel cleansing and relaxing, improper weight loss, unsanitary diet, poor dietary habits, high mental stress, lack of exercise, and the like. The research shows that: the intestinal flora in the intestinal tract plays an important role in ensuring the health of the intestinal tract, and the flora is generally divided into probiotics, neutral bacteria and harmful bacteria; the probiotics are active microorganisms beneficial to human bodies, and have the functions of participating in digestion of food, decomposing harmful substances, inhibiting germs, synthesizing and producing useful substances such as vitamins and the like. Therefore, how to ensure the species and proportion of probiotics in the intestinal tract becomes a key point for protecting the health of the intestinal tract. As the beverage is one of the common beverages in people's life, more and more functional beverages appear, such as fire-reducing beverage, nutritional beverage, blood sugar-reducing beverage and the like, and some beverages which only take probiotics as raw materials also exist. However, the growth activity of the microorganisms is limited, and the microorganisms need to pass through gastric acid, so that the number of the microorganisms entering the intestinal tract after being taken by a human body is limited, and the regulating effect of the health-care beverage on the intestinal tract microecology is reduced. Therefore, there is a need to develop a novel functional beverage for maintaining intestinal health.
Disclosure of Invention
The invention aims to provide a beverage for improving intestinal functions and a preparation method thereof, and aims to solve the problems that the number of microorganisms entering the intestinal tract of the existing probiotic beverage is limited, and the intestinal regulation effect is limited.
In order to achieve the purpose, the invention adopts the following technical scheme: a beverage for improving intestinal function comprises the following raw materials, by mass, 150 portions of ginseng, 150 portions of stir-fried white hyacinth bean, 300 portions of tuckahoe, 150 portions of dried orange peel, 300 portions of honey-fried licorice root, 0-1000 portions of polydextrose, 400 portions of xylo-oligosaccharide, 700 portions of lactobacillus fermentation liquor, 0-3000 portions of lactobacillus plantarum L-1370-30 portions, 1000 portions of erythritol 100, 0-0.4 portion of stevioside, 0-0.2 portion of sucralose, 0-200 portions of probiotic powder and 0-400 portions of resistant starch.
The principle and the advantages of the scheme are as follows: according to the technical scheme, when functional drinks capable of maintaining intestinal function health are researched and developed, probiotics are combined with a traditional Chinese medicine formula, and the protective effect of intestinal health is exerted by combining Chinese and Western medicines. Wherein, the ginseng is sweet and warm, and can tonify primordial qi, strengthen spleen and nourish stomach; white hyacinth bean is sweet and warm and has the effects of tonifying spleen and eliminating dampness; poria cocos is sweet and bland, has the effects of excreting dampness and benefiting spleen, and pericarpium citri reticulatae is aromatic and has the effects of tonifying spleen and stomach and regulating the atmosphere; prepared licorice root, radix Glycyrrhizae Praeparata, sweet in taste and warm in nature, acts as a guiding drug. The whole formula is compatible, and the effects of strengthening spleen and replenishing qi, and regulating qi and strengthening stomach are achieved. The lactobacillus fermentation liquor, the lactobacillus plantarum and the probiotic powder can improve the micro-ecology of human intestinal tracts, regulate intestinal flora, protect intestinal mucosa and help regulate intestinal functions. In the technical scheme, the traditional Chinese medicine and the probiotics in the intestinal tract have synergistic effect in a human body, the probiotics in the intestinal tract can help the traditional Chinese medicine to metabolize, products generated after the traditional Chinese medicine is metabolized can provide nutrient substances for the growth and reproduction of the probiotics on the one hand, and on the other hand, the products participate in the regulation of intestinal flora and are beneficial to the field planting and the growth of the probiotics. In addition, polydextrose is water-soluble dietary fiber, xylooligosaccharide can selectively promote the proliferation of intestinal bifidobacteria, and the function of bifidus factor is 10-20 times of that of fructooligosaccharide; the lactobacillus plantarum L-137 is heat-sealed probiotic inactivated thallus, contains effective components for the probiotics to exert effects, can adhere to epithelial cells of intestinal tracts of a body to form a biological membrane to competitively exclude pathogenic microorganisms, is rich in B vitamins, and can stimulate the growth of acid-producing microorganisms such as lactic acid bacteria inherent in the intestinal tracts so as to adjust the intestinal tract microecological balance.
According to the technical scheme, the intestinal tract protection function is cooperatively exerted through the combination and the combined action of the probiotics/prebiotics, the traditional Chinese medicine components and the xylo-oligosaccharide, and even if the probiotics/prebiotics cannot smoothly enter the intestinal tract due to different human physiques, the regulation of the environment in the intestinal tract can be realized through the effect of the traditional Chinese medicine, so that the effective effect of the functional drink is ensured.
The beneficial effects of this technical scheme lie in:
1. the formula of the functional beverage belongs to a sugar-free formula, combines the sugar control requirements of consumers, and is more suitable for people suffering from diabetes and the like.
2. In the technical scheme, the ginseng, the stir-fried white hyacinth bean, the poria cocos and the honey-fried licorice root are used together with the prebiotics and the probiotics, so that the health-care food has the effects of promoting self-recovery of organisms, improving intestinal structure, promoting field planting of the probiotics in intestinal tracts and reducing inflammatory factors.
3. In the prior art, products supporting intestinal health basically take probiotics and medicines as main raw materials, the medicines have adverse reactions, and the simple probiotics have slow effect and poor planting effect.
Preferably, as an improvement, the functional beverage is a liquid beverage, and comprises the following raw materials, by mass, 300 parts of ginseng, 300 parts of stir-fried white hyacinth bean, 300 parts of poria cocos, 300 parts of dried orange peel, 300 parts of honey-fried licorice root, 1000 parts of polydextrose, 400 parts of xylooligosaccharide, 100 parts of lactobacillus fermentation liquor, 0-13730 parts of lactobacillus plantarum, 1000 parts of erythritol, 0-0.4 part of stevioside and 0-0.2 part of sucralose.
In the technical scheme, the functional beverage is a liquid beverage, namely an oral liquid, and the addition amount of the traditional Chinese medicine and the addition amount of the probiotics can ensure the intestinal tract regulation effect of the functional beverage and the taste of the functional beverage.
Preferably, as an improvement, the functional beverage is a solid beverage, and comprises the following raw materials, by mass, 150 parts of ginseng, 150 parts of stir-fried white hyacinth bean, 150 parts of poria cocos, 150 parts of dried orange peel, 150 parts of honey-fried licorice root, 400 parts of xylo-oligosaccharide, 200 parts of probiotic powder, 240 parts of resistant starch, 0-0.05 part of sucralose, 0-0.1 part of stevioside and 100 parts of erythritol.
In the technical scheme, the functional beverage is a solid beverage, is convenient to package and transport, and can be brewed by water at a low temperature of below 40 ℃ when being eaten, and the addition amount of the traditional Chinese medicine and the addition amount of the probiotics can ensure the intestinal tract regulation effect of the functional beverage and the taste of the functional beverage.
Preferably, as an improvement, the probiotic powder is a mixture of lactobacillus acidophilus La-5 and bifidobacterium animalis BB-12 in a mass ratio of 1: 1.
In the technical scheme, the probiotic powder is prepared by mixing lactobacillus acidophilus La-5 and bifidobacterium animalis BB-12 according to the mass ratio of 1:1, and the two belong to the second global super probiotic, so that the safety is extremely high, and the effectiveness is supported by clinical data. Wherein Bifidobacterium animalis BB-12 can relieve constipation, prevent diarrhea, protect liver, reduce cholesterol, digest lactose, promote digestion, absorption and biological utilization of microelements such as vitamins and minerals, stimulate nonspecific immunity of organism, and improve intestinal barrier function. Lactobacillus acidophilus LA-5 has effects of improving constipation, enhancing immunity, and helping to reestablish intestinal flora balance. The combination of the two is realized, and the pure anaerobe and the facultative anaerobe are matched with the double star strains, so that the intestinal flora is comprehensively regulated, the intestinal barrier is increased, the intestinal function is improved, and the effects of preventing pathological gastrointestinal inflammation and improving viral diarrhea are achieved.
Preferably, as an improvement, the functional beverage is a solid beverage, and comprises the following raw materials, by mass, 150 parts of ginseng, 150 parts of stir-fried white hyacinth bean, 150 parts of poria cocos, 150 parts of dried orange peel, 150 parts of honey-fried licorice root, 400 parts of xylo-oligosaccharide, 40 parts of probiotic powder, 400 parts of resistant starch, 0-0.05 part of sucralose, 0-0.1 part of stevioside and 100 parts of erythritol.
In the technical scheme, the functional beverage is a solid beverage, is convenient to package and transport, and can be brewed by water at a low temperature of below 40 ℃ when being eaten, and the addition amount of the traditional Chinese medicine and the addition amount of the probiotics can ensure the intestinal tract regulation effect of the functional beverage and the taste of the functional beverage.
Preferably, as an improvement, the probiotic powder is a mixture of lactobacillus plantarum N13, pediococcus acidilactici CCFM7902, lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus helveticus, bifidobacterium longum BL21, bifidobacterium bifidum and bifidobacterium lactis in equal mass ratio.
In the technical scheme, the pediococcus acidilactici CCFM7902 has strong acid resistance, cholate resistance and intestinal epithelial cell adhesion capacity, effectively antagonizes pathogenic bacteria in the intestinal tract, reduces the infection risk of intestinal microorganisms, and improves the intestinal immunity; the lactobacillus plantarum N13 has excellent adhesion property to intestinal epithelial cells, can be efficiently adhered to intestinal tracts, can efficiently inhibit the adhesion and the invasion of enteroinvasive escherichia coli EIEC to the intestinal epithelial cells, inhibits the reproduction of pathogenic bacteria, and helps to regulate the balance of intestinal flora; the lactobacillus rhamnosus can remarkably relieve anaphylactic reaction caused by food, help to relieve diarrhea caused by acute virus, antibiotic treatment and bacterial infection, stabilize the permeability of small intestine, and enhance the nonspecific cellular immune function of organism through the phagocytosis of macrophage; the lactobacillus acidophilus can effectively balance intestinal flora, competitively eliminate harmful bacteria after entering organisms, generate various bacteriocins to inhibit pathogenic bacteria, and has broad-spectrum antibacterial effect; for people with intestinal dysbacteriosis, the oral liquid can help to quickly balance the intestinal flora, inhibit the proliferation of putrefying bacteria and enhance the intestinal mucosa barrier after being taken orally, and meanwhile, the bacteria can help to improve the immunity; the Lactobacillus helveticus has good binding capacity to epithelial cells of intestinal tracts of a human body, can effectively regulate the synthesis of immune cells and proinflammatory cytokines (IL-6 and IL-1 beta) in the human body, plays a role in regulating immunity, can secrete various organic acids and protein peptide substances, can effectively inhibit the growth of pathogenic bacteria, and plays a role in regulating the balance of intestinal flora; the bifidobacterium lactis can be efficiently colonized in the large intestine of a human body, on one hand, the defense function of the body is improved by improving the production of immunoglobulin including the activity of cytokines, antibodies and macrophages, and on the other hand, the bifidobacterium lactis and the bifidobacterium bifidum can be used together to produce various organic acids, reduce the pH value of the intestinal tract and inhibit the growth of pathogenic bacteria or saprophytic bacteria.
Preferably, as an improvement, a method for preparing a beverage for improving intestinal function, the functional beverage being a liquid beverage, comprises the steps of:
step I: extracting, namely weighing the ginseng, the fried white hyacinth bean, the tuckahoe, the dried orange peel and the honey-fried licorice root according to a certain proportion, extracting with water, filtering and taking filtrate for later use;
step II: vacuum concentrating, concentrating the filtrate to obtain unguent with relative density of 1.1-1.2, wherein the vacuum degree is less than or equal to-0.09 Mpa, and the concentration temperature is less than or equal to 75 deg.C;
step III: precipitating with ethanol, recovering, concentrating, adding 95% edible alcohol into the unguent, stirring to make the alcohol content of the system reach 68-72%, stirring, standing, filtering the supernatant, and concentrating to obtain unguent with relative density of 1.1-1.2;
step IV: the preparation method comprises the steps of dissolving erythritol, polydextrose, xylo-oligosaccharide, lactobacillus plantarum L-137, stevioside, sucralose and potassium sorbate, mixing with the ointment, filtering, filling the filtrate, sealing and sterilizing to obtain the liquid functional beverage.
Preferably, as an improvement, in the step I, the water extraction times are two, the material-liquid ratio of the first water extraction is 1:12, the mixture is soaked for 2 hours and then heated to boiling, and the boiling state is kept for 1 hour; the ratio of the material to the liquid in the second water extraction is 1:10, and the boiling state is kept for 1h after the heating to the boiling state.
In the technical scheme, the preparation process of the liquid functional drink is optimized, wherein the optimization of the extraction process can ensure functional components; III, alcohol precipitation is used for improving the solubility of the product, so that the clarity and the stability of the product are ensured; the preparation process is simple and is very suitable for industrial popularization and application.
Preferably, as an improvement, a method for preparing a beverage for improving intestinal function, the functional beverage is a solid beverage, comprising the following steps:
step I: extracting, namely weighing the ginseng, the fried white hyacinth bean, the tuckahoe, the dried orange peel and the honey-fried licorice root according to a certain proportion, extracting with water, filtering and taking filtrate for later use;
step II: vacuum concentrating, concentrating the filtrate to obtain unguent with relative density of 1.1-1.2, wherein the vacuum degree is less than or equal to-0.09 Mpa, and the concentration temperature is less than or equal to 75 deg.C;
step III: adding 95% ethanol into the unguent, stirring to make ethanol content of the system reach 68-72%, stirring, standing, filtering supernatant, and concentrating to obtain unguent with relative density of 1.2-1.3;
step IV: drying and pulverizing, drying the unguent with microwave until the water content is less than or equal to 5%, pulverizing, and sieving;
step V: and (5) mixing and packaging.
In the technical scheme, the preparation process of the solid functional drink is optimized, except the optimization of the previous extraction process (basically the same as that of the liquid functional drink), a microwave drying process is added, and compared with hot air drying, the ointment dried in a microwave vacuum mode is loose and porous in texture, easy to crush and better in product solubility; in addition, as the solid beverage is extremely sensitive to water activity due to the addition of the probiotic powder, the water content of the materials is reduced to below 5 percent through microwave drying after the medicinal materials are extracted, so that the activity of the probiotics in the product can be kept during the shelf life, and the functional effect of the product is maintained. And the microwave vacuum drying efficiency is high, and the production energy consumption can be saved. The preparation method is simple in process and operation, can meet the processing requirement of the solid functional beverage, and simultaneously ensures the effect of the solid functional beverage.
Preferably, as an improvement, in the step IV, the power of the microwave drying is 420-480w, and the vacuum degree is-0.08 to-0.10 MPa.
In the technical scheme, the microwave power is too low, the vacuum degree is too low, the product water evaporation rate is low, the production efficiency is reduced, and the bottom of the drying disc is easy to agglomerate, so that the material fluffiness is reduced. When the microwave power is too high, the internal temperature of the material is easily too high, the coking problem is generated, and the sensory quality is influenced. The higher the vacuum degree is, the lower the temperature required by water evaporation is, and the better the guarantee of the quality of the medicinal materials is.
Detailed Description
The following is a detailed description of the embodiments, but the embodiments of the present invention are not limited thereto. Unless otherwise specified, the technical means used in the following embodiments are conventional means well known to those skilled in the art; the experimental methods used are all conventional methods; the materials, reagents and the like can be obtained from commercial approaches, and the probiotics and the probiotic powder used in the invention are all commercial products.
The scheme is summarized as follows:
a beverage for improving intestinal function is a liquid beverage and comprises the following raw materials in parts by mass: 300 parts of ginseng, 300 parts of stir-fried white hyacinth bean, 300 parts of poria cocos, 300 parts of dried orange peel, 300 parts of honey-fried licorice root, 1000 parts of polydextrose, 400 parts of xylooligosaccharide, 100 parts of lactobacillus fermentation liquor, L-13730 parts of lactobacillus plantarum, 1000 parts of erythritol, 0-0.4 part of stevioside and 0-0.2 part of sucralose. Wherein the Ginseng radix is artificially planted for 5 years or less. The lactobacillus fermentation broth was obtained from micro-well probiotic (Suzhou) GmbH, and lactobacillus plantarum L-137 was obtained from Hawai group, Japan.
A preparation method of a liquid functional beverage for maintaining intestinal health comprises the following steps:
step I: extraction of
Weighing Ginseng radix, parched semen lablab album, Poria, pericarpium Citri Tangerinae and radix Glycyrrhizae Preparata at a certain proportion, extracting for the first time, adding 12 times of drinking water, soaking for 2 hr, heating to boil, maintaining boiling state for 1 hr, discharging medicinal liquid, filtering with 100 mesh filter, and placing the filtrate in an alcohol extractive solution storage tank; and then carrying out secondary extraction on the filter residue, adding drinking water with the amount of 10 times of the total weight of the decoction pieces into the secondary extraction, heating to boil, keeping the boiling state for 1 hour, discharging the liquid medicine, filtering by using a square filter with a 100-mesh sieve, and mixing the filtrate with the primary extracting solution in an alcohol extracting solution storage tank.
Step II: vacuum concentrating
Filtering the extract by a bag filter with a 250-mesh sieve, transferring the extract into a single-effect concentrator, concentrating the extract to an ointment (30-60 ℃ and measured by a salmon specific gravity) with the relative density of 1.10-1.20, wherein the vacuum degree is less than or equal to-0.09 Mpa during concentration, and the concentration temperature is less than or equal to 75 ℃.
Step III: precipitating with ethanol and recovering and concentrating
And (3) adding 95% ethanol 2-3 times the mass of the ointment into the ointment obtained in the step (II), stirring while adding until the alcohol content reaches 68-72% (measured by using an alcohol meter), stirring for 30 minutes, standing for 24 hours, and taking the supernatant for standing.
Filtering the supernatant obtained by alcohol precipitation with a bag filter of 250 meshes, transferring the supernatant into a single-effect concentrator to recover ethanol until no alcohol smell exists, and concentrating until the relative density is 1.10-1.20 (30-60 ℃, measured by a permethrin type specific gravity).
Step IV: preparation of
Dissolving raw materials: adding erythritol, polydextrose, xylo-oligosaccharide, lactobacillus plantarum L-137, stevioside and sucralose into purified water with the total amount being 1 time of that of the purified water at 50-70 ℃ to dissolve the erythritol, the polydextrose, the xylo-oligosaccharide, the lactobacillus plantarum L-137, the stevioside and the sucralose to form syrup; and adding potassium sorbate into purified water with the mass 5 times of that of the potassium sorbate and the temperature of 50-70 ℃ for dissolving.
Preparing: adding syrup, unguent, potassium sorbate, and lactobacillus fermentation broth into the mixing tank in sequence, metering volume to 3L, stirring, and mixing.
Step V: centrifugal filtering, filling and sealing
Filtering with a swinging type tubular separator until the liquid is clear, pumping the filtered liquid into a storage tank, filling and sealing.
Step VI: sterilization
And (4) sterilizing the filled beverage at 115 ℃ for 15-30 minutes.
A beverage for improving intestinal function is a solid beverage and comprises the following raw materials in parts by mass: 150 parts of ginseng, 150 parts of stir-fried white hyacinth bean, 150 parts of poria cocos, 150 parts of dried orange peel, 150 parts of honey-fried licorice root, 400 parts of xylo-oligosaccharide, 200 parts of Kehansen probiotic powder, 240 parts of resistant starch, 0-0.05 part of sucralose, 0-0.1 part of stevioside and 100 parts of erythritol.
Wherein the probiotic powder of Kehansen is Lactobacillus acidophilus La-5 and Bifidobacterium animalis BB-12 (from Kehansen (China) Co., Ltd.) mixed at a ratio of 1:1, and Ginseng radix is artificially planted for 5 years or less.
Or
A beverage for improving intestinal function is a solid beverage and comprises the following raw materials in parts by mass: 150 parts of ginseng, 150 parts of stir-fried white hyacinth bean, 150 parts of poria cocos, 150 parts of dried orange peel, 150 parts of honey-fried licorice root, 400 parts of xylo-oligosaccharide, 40 parts of composite probiotic powder, 400 parts of resistant starch, 0-0.05 part of sucralose, 0-0.1 part of stevioside and 100 parts of erythritol.
Wherein the composite probiotic powder is prepared by proportionally mixing Lactobacillus plantarum N13, Pediococcus acidilactici CCFM7902, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus helveticus, Bifidobacterium longum BL21, Bifidobacterium bifidum and Bifidobacterium lactis (from Weikang probiotic (Suzhou) GmbH) and Ginseng radix by artificial planting for 5 years or less.
A preparation method of a solid functional beverage for maintaining intestinal health comprises the following steps:
step I: extraction of
Weighing Ginseng radix, parched semen lablab album, Poria, pericarpium Citri Tangerinae and radix Glycyrrhizae Preparata at a certain proportion, extracting for the first time, adding 12 times of drinking water, soaking for 2 hr, heating to boil, maintaining boiling state for 1 hr, discharging medicinal liquid, filtering with 100 mesh filter, and placing the filtrate in an alcohol extractive solution storage tank; and then carrying out secondary extraction on the filter residue, adding drinking water with the amount of 10 times of the total weight of the decoction pieces into the secondary extraction, heating to boil, keeping the boiling state for 1 hour, discharging the liquid medicine, filtering by using a square filter with a 100-mesh sieve, and mixing the filtrate with the primary extracting solution in an alcohol extracting solution storage tank.
Step II: vacuum concentrating
Filtering the extract by a bag filter with a 250-mesh sieve, transferring the extract into a single-effect concentrator, concentrating the extract to an ointment (30-60 ℃ and measured by a salmon specific gravity) with the relative density of 1.10-1.20, wherein the vacuum degree is less than or equal to-0.09 Mpa during concentration, and the concentration temperature is less than or equal to 75 ℃.
Step III: precipitating with ethanol and recovering and concentrating
Adding 95% ethanol 2-3 times the mass of the cooled ointment, stirring while adding until the alcohol content reaches 68-72% (measured by an alcohol meter), stirring for 30 minutes, standing for 24 hours, and taking the supernatant for standing. Filtering the supernatant obtained by alcohol precipitation with a bag filter of 250 meshes, transferring the supernatant into a single-effect concentrator to recover ethanol until no alcohol smell exists, and concentrating until the relative density is 1.20-1.30 (30-60 ℃, measured by a permethrin type specific gravity).
Step IV: drying and pulverizing
Mixing 95% of resistant starch in the formula into the ointment, uniformly placing the ointment into a material tray according to the paving thickness of 0.1-0.4 cm, placing the ointment into a microwave vacuum drying oven for drying with the microwave power of 450w and the vacuum degree of-0.08 MPa until the water content is less than or equal to 5%, crushing the ointment and sieving the ointment with a 60-mesh sieve to obtain dry ointment powder.
Step V: mixing and packaging
The residual 5% of resistant starch is fully and uniformly mixed with sucralose and stevioside, and then fully and uniformly mixed with dry paste powder, probiotic powder, xylo-oligosaccharide and erythritol. The relative humidity of the processing environment is required to be less than or equal to 36 percent, and the temperature is required to be below 25 ℃. Mixing, and packaging as required.
Examples 1 to 6 are examples of the functional liquid beverage of the present invention, comparative examples 1 to 6 are comparative examples of the present invention, each example and comparative example are different only in the composition ratio of a part of raw materials, and the specific raw materials and the addition amount are detailed in table 1. In the liquid functional beverage, except for the raw material adjustment related in the table, 1000 parts (g) of polydextrose, 100 parts of lactobacillus fermentation liquor, L-13730 parts of lactobacillus plantarum, 1000 parts of erythritol, 0-0.4 part of stevioside and 0-0.2 part of sucralose are fixedly added.
TABLE 1
The liquid functional beverages prepared in the above examples and comparative examples were tested to detect the crude polysaccharide content and the clarity affecting the sensory quality, wherein the relative density was measured by a densitometer, the crude polysaccharide content was measured by the phenol-sulfuric acid method, the clarity of the samples was visually observed after the samples were placed in a refrigerator at 4 ℃ for refrigeration by 48, and three replicates of each group were performed, with the results shown in table 2.
TABLE 2
The data in table 2 show that the liquid functional beverage prepared by the embodiments of the present invention can ensure better clarity; the polysaccharide content is related to the addition of xylo-oligosaccharide, the crude polysaccharide content of the liquid functional drink added with 700g of xylo-oligosaccharide is higher than that of the liquid functional drink added with 400g of xylo-oligosaccharide, but the crude polysaccharide content is not greatly increased.
The first experimental example: rotavirus resistance test of functional beverage
Test raw materials: example 1 liquid beverage
And (3) experimental design: the SPF-level Kunming mouse is normally bred in one cage before farrowing, and is normally suckled after farrowing and in an experiment; and 3 days after farrowing, weighing the suckling mice, removing individuals with large weight difference, and controlling 4 suckling mice per cage. Collecting the milk mouse feces, and detecting the rotavirus-free antigen through a rotavirus colloidal gold kit and ELISA. The suckling mice and the mother mice are fed in the same cage, and the suckling mice are randomly divided into 6 groups by taking 2 cages as a unit: normal control group, model group, low dose group, medium dose group, high dose group, and positive drug group (ribavirin), wherein each group comprises 8 suckling mice, and each group of female mice and suckling mice are normally bred.
Starvation treatment is carried out for 1h at constant temperature for 7-day-old suckling mice, then oral gavage is carried out to counteract toxin, 50 mu L PBS is gavaged in a normal control group, and 50 mu L rotavirus liquid with the titer of 108PFU is gavaged in other groups. And after 24 hours of gastric lavage and toxin counteracting, the suckling mice have yellow thin water-like feces, the success of molding is determined, and treatment is carried out. The low dose group, the medium dose group and the high dose group are respectively given to the functional drink to be equivalent to 6mL/kg, 18mL/kg and 36mL/kg of liquid products; the positive medicine is administered with ribavirin of 0.1 g/kg; model groups were given PBS at a uniform dose volume of 50 μ L by intragastric administration 1 time daily for 5 consecutive days.
Note: the intake of 60kg of the human is 30mL, the coefficient between the mouse and the human is 12.33, and the mouse dose (low dose group) is 30/60 × 12.33 ═ 6.065 mL/kg.
1. Effect of functional drink on weight of suckling mice
After 24 hours of gastric lavage and toxin counteracting, the normal group has no obvious abnormal change, and all the other groups of suckling mice have yellow thin water-like stool accompanied with symptoms of listlessness, reduced activity, fluffy and disordered body hair, lusterless sleep and the like. The body weight of each suckling mouse was recorded every day starting on the day of molding and continuously recorded for 6d (molding 1d, administration 5d, total 6 d). And analyzing the weight increase of the suckling mice. As shown in Table 1, the body weight of the suckling mice in the model group increased slowly (P < 0.001) from 1 to 5 days after the model creation, as compared with the normal group. Compared with a model group, the ribavirin group is increased quickly (P is less than 0.001) 2-4 days after administration, the high dose group is increased quickly (P is less than 0.05) 2-4 days after administration, the high dose group is increased quickly (P is less than 0.01) 3-4 days after administration, and the low dose group has no obvious change in the whole administration process.
TABLE 1 weight of each group: (
n＝10)
Note: compared with the normal group, the delta P is less than 0.05, the delta P is less than 0.01, and the delta P is less than 0.001; compared to the model group, P < 0.05.
2. Effect of functional drink on suckling mouse diarrhea
Slightly pressing the abdomen of the suckling mouse every day, collecting feces, and grading diarrhea according to Boshuizen suckling mouse diarrhea grading standard (0-4 points, wherein 0 point is no feces, 1 point is brown formed feces, 2 points is brown soft feces, 3 points is yellow soft feces, and 4 points is yellow dilute water sample feces), and the condition that the diarrhea is judged to exist when the diarrhea is more than 2 points is judged. The results are shown in Table 2, compared with the normal control group, the index of the feces of the suckling mice in the model group is obviously higher than that in the normal group (P is less than 0.001); compared with the model group, the index of feces is decreased at the day of the second administration of ribavirin (P < 0.01), the index of feces is decreased at the third administration day of the high dose group (P < 0.01) and the medium dose group (P < 0.05), and the index of feces is not decreased significantly in the low dose group during the whole administration period.
TABLE 2 stool index of groups of suckling mice: (
n＝10)
Note: compared with the normal group, the delta P is less than 0.05, the delta P is less than 0.01, and the delta P is less than 0.001; compared to the model group, P < 0.05.
3. Influence of functional beverage on antigen content of suckling mouse feces
Stress feces obtained by pressing the abdomen of the suckling mouse are collected, and the viral antigen load in the feces is detected by using an ELISA kit. As shown in Table 3, the amount of RV antigen began to decrease on the second day of administration (P < 0.001), the high dose group began to decrease on the third day of administration (P < 0.001), the medium dose group began to decrease on the fourth day of administration (P < 0.01), and the low dose group began to decrease significantly on the fifth day of administration (P < 0.001), as compared with the model group.
TABLE 3 ELISA detection of fecal antigen amount (EU/mL) in groups of suckling mice
Note: compared to the model group, P < 0.05.
The foregoing is merely an example of the present invention and common general knowledge in the art of designing and/or characterizing particular aspects and/or features is not described in any greater detail herein. It should be noted that, for those skilled in the art, without departing from the technical solution of the present invention, several variations and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (10)
1. A beverage for improving intestinal function, which is characterized in that: the lactobacillus plantarum comprises, by mass, 300 parts of 150-fold ginseng, 300 parts of 150-fold parched white hyacinth bean, 300 parts of 150-fold poria, 300 parts of 150-fold dried orange peel, 300 parts of 150-fold roasted liquorice, 0-1000 parts of polydextrose, 400 parts of 700 parts of xylo-oligosaccharide-fold, 0-3000 parts of lactobacillus plantarum fermentation liquor, 0-1370-30 parts of lactobacillus plantarum L-1370, 1000 parts of 100-fold erythritol, 0-0.4 part of stevioside, 0-0.2 part of sucralose, 0-200 parts of probiotic powder and 0-400 parts of resistant starch.
2. The beverage for improving the intestinal function according to claim 1, wherein: the functional beverage is a liquid beverage and comprises the following raw materials, by mass, 300 parts of ginseng, 300 parts of stir-fried white hyacinth bean, 300 parts of poria cocos, 300 parts of dried orange peel, 300 parts of honey-fried licorice root, 1000 parts of polydextrose, 400 parts of xylo-oligosaccharide, 100 parts of lactobacillus fermentation liquor, 0-13730 parts of lactobacillus plantarum L-13730 parts, 1000 parts of erythritol, 0-0.4 part of stevioside and 0-0.2 part of sucralose.
3. The beverage for improving the intestinal function according to claim 1, wherein: the functional beverage is a solid beverage and comprises the following raw materials, by mass, 150 parts of ginseng, 150 parts of stir-fried white hyacinth bean, 150 parts of poria cocos, 150 parts of dried orange peel, 150 parts of honey-fried licorice root, 400 parts of xylo-oligosaccharide, 200 parts of probiotic powder, 240 parts of resistant starch, 0-0.05 part of sucralose, 0-0.1 part of stevioside and 100 parts of erythritol.
4. The beverage for improving the intestinal function according to claim 3, wherein: the probiotic powder is prepared by mixing lactobacillus acidophilus La-5 and bifidobacterium animalis BB-12 according to the mass ratio of 1: 1.
5. The beverage for improving the intestinal function according to claim 1, wherein: the functional beverage is a solid beverage and comprises the following raw materials, by mass, 150 parts of ginseng, 150 parts of stir-fried white hyacinth bean, 150 parts of poria cocos, 150 parts of dried orange peel, 150 parts of honey-fried licorice root, 400 parts of xylo-oligosaccharide, 40 parts of probiotic powder, 400 parts of resistant starch, 0-0.05 part of sucralose, 0-0.1 part of stevioside and 100 parts of erythritol.
6. The beverage for improving the intestinal function according to claim 5, wherein: the probiotic powder is prepared by mixing lactobacillus plantarum N13, pediococcus acidilactici CCFM7902, lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus helveticus, bifidobacterium longum BL21, bifidobacterium bifidum and bifidobacterium lactis according to equal mass ratio.
7. A preparation method of a beverage for improving intestinal function is characterized in that the functional beverage is a liquid beverage, and comprises the following steps:
step I: extracting, namely weighing the ginseng, the fried white hyacinth bean, the tuckahoe, the dried orange peel and the honey-fried licorice root according to a certain proportion, extracting with water, filtering and taking filtrate for later use;
step II: vacuum concentrating, concentrating the filtrate to obtain unguent with relative density of 1.1-1.2, wherein the vacuum degree is less than or equal to-0.09 Mpa, and the concentration temperature is less than or equal to 75 deg.C;
step III: precipitating with ethanol, recovering, concentrating, adding 95% ethanol into the unguent, stirring until the ethanol content reaches 68-72%, stirring, standing, filtering the supernatant, and concentrating to obtain unguent with relative density of 1.1-1.2;
step IV: the preparation method comprises the steps of dissolving erythritol, polydextrose, xylo-oligosaccharide, lactobacillus plantarum L-137, stevioside and potassium sucralose sorbate, mixing with the ointment, filtering, filling the filtrate, sealing and sterilizing to obtain the liquid functional beverage.
8. The method for preparing a beverage for improving intestinal function according to claim 7, wherein the beverage comprises: in the step I, the water extraction times are two, the material-liquid ratio of the first water extraction is 1:12, the mixture is soaked for 2 hours and then heated to boiling, and the boiling state is kept for 1 hour; the ratio of the material to the liquid in the second water extraction is 1:10, and the boiling state is kept for 1h after the heating to the boiling state.
9. A preparation method of a beverage for improving intestinal function is characterized in that the functional beverage is a solid beverage, and comprises the following steps:
step I: extracting, namely weighing the ginseng, the fried white hyacinth bean, the tuckahoe, the dried orange peel and the honey-fried licorice root according to a certain proportion, extracting with water, filtering and taking filtrate for later use;
step II: vacuum concentrating, concentrating the filtrate to obtain unguent with relative density of 1.1-1.2, wherein the vacuum degree is less than or equal to-0.09 Mpa, and the concentration temperature is less than or equal to 75 deg.C;
step III: adding 95% edible alcohol into the ointment, stirring to make the alcohol content of the system reach 68-72%, stirring, standing, filtering the supernatant, and concentrating to obtain ointment with relative density of 1.2-1.3;
step IV: drying and pulverizing, drying the unguent with microwave until the water content is less than or equal to 5%, pulverizing, and sieving;
step V: and (5) mixing and packaging.
10. The method for preparing a beverage for improving intestinal function according to claim 9, wherein the beverage comprises: in the step IV, the power of the microwave drying is 420-480w, and the vacuum degree is-0.08 to-0.10 MPa.
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