CN114287496A - Stachyose coffee beverage, preparation method and application - Google Patents
Stachyose coffee beverage, preparation method and application Download PDFInfo
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Abstract
The invention provides a stachyose coffee beverage, a preparation method and application, and belongs to the technical field of coffee beverages. A stachyose coffee beverage is prepared from coffee, stachyose and purified water, wherein the addition amount of the stachyose is 0.4-0.6 times of that of the coffee, and the addition amount of the purified water is 15-25 times of that of the coffee in parts by weight. The coffee and stachyose are combined in a specific ratio, so that the composition has obvious effects of promoting intestinal peristalsis, inhibiting harmful bacteria in intestinal tracts and increasing beneficial bacteria in intestinal tracts, and has an obvious improvement effect on intestinal flora and acid-base or electrolyte environment disorder.
Description
Technical Field
The invention belongs to the technical field of coffee beverages, and particularly relates to a stachyose coffee beverage, a preparation method and application.
Background
Coffee is a seed derived from a plant of the genus Coffea (coffeideae) of the subfamily coffei (Coffea) of the family Rubiaceae (Rubiaceae), and mainly includes three types of Coffea arabica, Coffea canephora and Coffea macrocarpa. The flavor is slightly bitter, astringent and mild, and can refresh mind, promote urination and invigorate stomach, and is mainly used for treating listlessness, inappetence and the like.
The main pharmacological functions of coffee are as follows: the caffeine is a common cerebral cortex excitation medicine, has a very strong function of exciting the central nervous system, can improve the response to the outside world with a small dose, strengthens thinking and improves the working efficiency. Toxic doses excite the spinal cord. Secondly, caffeine, theophylline and the like also have obvious effects on a circulatory system, can improve myocardial contraction force and increase cardiac output, but excessive causes tachycardia and arrhythmia. In addition, caffeine can constrict cerebral blood vessels, increase cerebral vascular resistance, and reduce cerebral blood flow and cerebral oxygen tension. And thirdly, caffeine relaxes various smooth muscles, particularly trachea smooth muscles, and theophylline is the most effective smooth muscle relaxant. And the researchers also find that caffeine, theophylline and the like can improve the contractility of the diaphragm, thereby relieving the fatigue of the diaphragm.
Coffee is various in nature, and not only in variety, but also depends on the differences of grinding and boiling and additives in later period, such as milk, milk foam and the like. In order to meet the various demands of the masses of people, various coffees are gradually derived, such as cappuccino, latte, mocha, caramel macchiato and the like, which take coffee as a main body and properly change seasonings. It can thus be seen that coffee flavour is not unique and there is a wide variety of needs for it, and also a fairly broad range of taste acceptance metrics. This provides us with a good reference and a wide space for developing coffee related drinks.
Stachyose is a naturally occurring non-reducing functional oligosaccharide; the structure of the alpha-galactose- (1, 6) -alpha-glucose- (1, 2) -beta-fructose is 666.59 molecular weight and C molecular formula24H42O21. The high-purity stachyose is white powder, can be dissolved in water and is not dissolved in organic solvents such as diethyl ether, ethanol and the like, has good thermal stability, but has reduced thermal stability under acidic conditions. The probiotics such as bifidobacterium, lactobacillus and the like in the intestinal tract of a human body can secrete alpha-D-galactosidase, stachyose can be decomposed, and the energy and the nutrient components released by decomposition can promote the growth and the reproduction of the intestinal probiotics. Therefore, stachyose is an oligosaccharide with special physiological functions. The concrete points are as follows:
1) stachyose can promote the formation of dominant bacteria in digestive tract, inhibit the production of putrefying bacteria such as clostridium aeroacidogen, and the like, generate a large amount of physiological active substances, regulate the pH value of intestinal tract, kill pathogenic bacteria, inhibit the generation of putrefying products, inhibit the generation and absorption of endogenous carcinogens, and decompose and derive multiple immune function factors.
2) Stachyose has obvious proliferation effect on beneficial bacteria such as bifidobacterium, lactobacillus and the like in gastrointestinal tract of human body, and can quickly improve the internal environment of the digestive tract of the human body.
3) Stachyose is not destroyed in stomach, small intestine and other organs of human body, and can directly reach large intestine part where beneficial intestinal flora is located, thereby remarkably promoting proliferation of Bacillus bifidus.
4) Stachyose can promote synthesis of vitamins B1, B2, B6, B12, etc., and promote absorption of calcium, magnesium, etc. in gastrointestinal tract.
5) Stachyose is not a substance with the function of intestinal flatulence, does not produce abdominal flatulence after being taken, and quietly moistens the gastrointestinal tract.
6) Stachyose is rich in active factors, and can adsorb gastrointestinal toxic substances and pathogenic bacteria, thereby enhancing immunity.
7) Stachyose has effects of removing lead, clearing intestinal tract, removing toxic substance and removing lead.
Therefore, the stachyose well meets the requirements of modern health food and medical care in the aspects of self characteristics and physiological functions, and has great research and development values.
At present, no stachyose coffee beverage with various indexes of sense, physicochemical property and the like meeting safe drinking standards exists in the market, and the development of the stachyose coffee beverage has huge market potential based on the characteristics and market demand of coffee and stachyose.
Disclosure of Invention
The invention aims to solve the technical problem of providing a stachyose coffee beverage to improve intestinal health aiming at the defects of the prior art.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a stachyose coffee beverage is prepared from coffee, stachyose and purified water,
wherein: the addition amount of the stachyose is 0.4-0.6 time of the coffee, and the addition amount of the purified water is 15-25 times of the coffee.
Preferably, the purity of the stachyose is more than 99%.
Preferably, the stachyose coffee beverage is prepared from the following raw materials in parts by weight: 1 part of coffee, 0.5 part of stachyose and 20 parts of purified water.
Preferably, the preparation method of the stachyose coffee beverage comprises the following steps:
step S1, boiling coffee, and extracting to obtain an extract;
step S2, adding stachyose into the extract for blending;
and step S3, sequentially filling, sterilizing, cooling and packaging the blended materials to obtain the finished product.
Preferably, the temperature of the cooking is 120-140 ℃, and the pressure is 10-20 bar.
Preferably, the coffee is subjected to a crushing treatment, such as grinding or crushing, before being subjected to the cooking, in order to facilitate extraction.
Preferably, the stachyose coffee beverage is used for intestinal lavage, and the method for intestinal lavage of the stachyose coffee beverage is as follows: blending the stachyose coffee beverage with purified water.
Preferably, the blending ratio of the stachyose coffee beverage to the purified water is, by volume, 1: (4.5-5.5).
Gastrointestinal health is one of the hottest research fields in functional food science at present. About 60% of functional foods are associated with the gut and the immune system. The human intestinal tract is 8-10 m long from the pylorus to the anus, and a bend is formed in the intestinal tract every 3.5cm on average. Even with daily defecation, there will always be some food debris trapped in the folds. They dry, rot and ferment under the action of bacteria to finally form foul and toxic substances which are adhered to the intestinal wall and are harmful to health. The deterioration of the intestinal environment may cause gastrointestinal disorders, which may lead to various disorders such as endocrine disorders. Recent studies have shown that the intestinal flora plays an important role in the development of functional constipation.
For good intestinal health awareness, food digestion and nutrient absorption, as well as good immune status, have mainly stayed in the intestine in the past. But what is more important is the normal stable intestinal flora environment. More than 99% of microorganisms in human intestinal tracts are bacteria, and about 400-500 species are 100 hundred million. They can be divided into 3 major classes: beneficial bacteria, harmful bacteria and neutral bacteria. The types and the quantity of beneficial bacteria in the human intestinal tract can basically reflect the health condition of the human body.
Coffee is a mainstream beverage and is popular with consumers, and researches show that the low-concentration coffee is beneficial to intestinal health (the coffee is Zheng and elutriated, Pengpai and Jiaojiao, and Xiao tender and clustered), theophylline, theobromine and main nutrient components in coffee can expand blood vessels and can effectively prevent visceral inflammation at the same time; palmitic acid in coffee can improve the activity of glutathione-boryl transferase (GST), which is just responsible for clearing away various toxic free radicals in serum; stimulate the visceral nervous system, stimulate the peristalsis of the internal organs, accelerate the speed and transfer the diluted toxic bile from the duodenum to be discharged in the feces. In the meantime, stachyose, a naturally occurring non-reducing functional oligosaccharide, has been shown to have a promoting effect on the growth and reproduction of beneficial intestinal bacteria. Therefore, the combination of coffee and stachyose can develop a coffee beverage with a new flavor, and is expected to further improve the beneficial effect of coffee and/or stachyose on intestinal health and obviously improve the physiological effect of intestinal flora.
The invention combines coffee and stachyose in a specific proportion, and animal experiments prove that the composition has obvious effects of promoting intestinal peristalsis, inhibiting harmful bacteria in intestinal tracts and increasing beneficial bacteria in intestinal tracts, has obvious improvement effect on intestinal flora, acid-base or electrolyte environment disorder, and has obvious improvement effect compared with pure stachyose or coffee.
The intestinal tract is the 'plant' root of the human body, the small intestine absorbs nutrition, the large intestine absorbs moisture, 70% of moisture of the human body is absorbed by the large intestine, the large intestine is in imbalance, the moisture absorption environment of the human body is polluted, and the whole body is poisoned. Professor menisci kov of nobel medical awarded russia proposed precisely the theory of human autointoxication: the food in the large intestine is not discharged from the body in time after being putrefactive, thereby causing diseases and aging phenomena. The beverage provided by the invention can be used for intestinal lavage, and can improve or treat a plurality of diseases, and the fundamental reason is that: stachyose is extracted from natural stachys plant, can not be directly absorbed by human body, and is the best food for large intestine beneficial bacteria, and the beneficial bacteria can be rapidly propagated under the full supply of stachyose, so that intestinal tract movement is enhanced, and intestinal tract flora balance is restored; the coffee recovers acid-base balance, and is matched with purified water to recover electrolyte balance, and the substances have synergistic effect and finally play a significant positive role in improving the intestinal environment.
Detailed Description
In order to better understand the present invention, the following examples are further provided to clearly illustrate the contents of the present invention, but the contents of the present invention are not limited to the following examples. In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present invention. It will be apparent, however, to one skilled in the art, that the present invention may be practiced without one or more of these specific details.
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.
In all examples shown and discussed herein, any particular value should be construed as merely illustrative, and not limiting. Thus, other examples of the exemplary embodiments may have different values.
The requirements of the raw materials and auxiliary materials in the following examples:
the water should meet the regulations of GB 5749; stachyose should meet the regulations of QB/T4260; coffee should comply with the NY/T605 regulations.
The parts by weight may be in conventional weight units such as kg, g, etc., and are not limited to the unit kg in the examples described below.
The purity of stachyose is above 99%.
Example 1
A stachyose coffee beverage is prepared by the following steps:
grinding 1kg coffee into powder, adding 20kg purified water, steaming under 15bar pressure and 130 deg.C, and filtering to obtain extract; adding 0.5kg of stachyose into the extract for blending; filling the mixed materials, performing steam sterilization at 120 deg.C for 20min, cooling, and packaging.
Example 2
A stachyose coffee beverage is prepared by the following steps:
grinding 1kg coffee into powder, adding 15kg purified water, steaming under 10bar pressure at 120 deg.C, and filtering to obtain extract; adding 0.4kg of stachyose into the extract for blending; filling the mixed materials, sterilizing at 120 deg.C for 15min, cooling, and packaging.
Example 3
A stachyose coffee beverage is prepared by the following steps:
grinding 1kg coffee into powder, adding 25kg purified water, steaming under 20bar pressure at 140 deg.C, and filtering to obtain extract; adding 0.6kg of stachyose into the extract for blending; filling the mixed materials, sterilizing at 120 deg.C for 30min, cooling, and packaging.
Example 4
A stachyose coffee beverage is prepared by the following steps:
grinding 1kg coffee into powder, adding 18kg purified water, steaming under 12bar pressure and 125 deg.C, and filtering to obtain extract; adding 0.5kg of stachyose into the extract for blending; filling the mixed materials, sterilizing at 120 deg.C for 20min, cooling, and packaging.
Example 5
A stachyose coffee beverage is prepared by the following steps:
grinding 1kg coffee into powder, adding 23kg purified water, steaming under 14bar pressure and 135 deg.C, and filtering to obtain extract; adding 0.5kg of stachyose into the extract for blending; filling the mixed materials, sterilizing at 120 deg.C for 25min, cooling, and packaging.
The stachyose coffee beverage obtained in the above examples 1 to 5 can be directly drunk as a beverage.
Test example:
1. test method
1.1 sensory requirements
1.1.1 taste, smell: at room temperature, a certain amount of the uniformly mixed tested sample is taken, the smell of the tested sample is immediately smelled, and the taste of the tested sample is tasted.
1.1.2 color, texture and impurities: about 50ml of the uniformly mixed sample to be measured is placed in a clean sample cup (or a 100ml small beaker) and placed in a bright natural light, and the color, the tissue form and impurities of the sample are observed by naked eyes in the light.
1.2 physical and chemical indexes
1.2.1 Total arsenic
Measured according to the method specified in GB 5009.11.
1.2.2 lead
Measured according to the method specified in GB 5009.12.
1.2.3 caffeine
Measured according to the method specified in GB 5009.139.
1.2.4 soluble solids
Measured according to the method specified in GB/T12143.
1.2.5 limits of other contaminants
Measured according to the method specified in GB 2762.
1.3 microbiological index
1.3.1 commercial sterility
Measured according to the method specified in GB 4789.26.
1.3.2 Total number of colonies
Measured according to the method specified in GB 4789.2.
1.3.3 coliform group
Measured according to the method specified in GB 4789.3.
1.3.4 moulds, yeasts
Measured according to the method specified in GB 4789.15.
1.3.5 Salmonella
Measured according to the method specified in GB 4789.4.
1.3.6 Staphylococcus aureus
Measured according to the method prescribed in GB4789.10 (second method).
1.3.7 commercial sterility
Measured according to the method specified in GB 4789.26.
1.4 Net content
The test was carried out by the method specified in JJF 1070.
2 inspection rules
2.1 sampling method and number of samples
12 bottles were randomly drawn for each batch, 6 bottles were used for testing, and another 6 bottles were kept for sample review.
2.2 decision rules
Except for the microorganism indexes, if the test items do not meet the standard, the unqualified items are subjected to double sampling and rechecking from the batch of products. And if the retest result still has unqualified items, judging the batch as an unqualified product. And (4) judging the batch of products as unqualified products if the microbial indexes do not meet the standard, and not performing rechecking.
3 requirement of
3.1 sensory requirements
The sensory requirements should comply with the provisions of table 1;
TABLE 1 sensory requirements
| Item | Require that |
| Color | Tan color |
| Tissue morphology | Is transparent coffee-colored liquid |
| Nourishing and smelling | Coffee taste, slight acid and no peculiar smell |
| Impurities | No visible foreign matter |
3.2 physical and chemical indexes
The physical and chemical indexes meet the regulations of Table 2;
TABLE 2 physical and chemical indexes
3.3 microbiological indicators
3.3.1 the canned beverage produced by the can product manufacturing process should meet commercial aseptic regulations.
3.3.2 other packaged beverages should meet the specifications of Table 3.
TABLE 3 microbiological indicators
3.4 food additives
The variety and the using amount of the food additive meet the regulation of GB 2760.
3.5 Net content
Executed according to the State quality supervision, inspection and quarantine Bureau No. 75 quantitative packaging commodity measurement supervision and management method in 2005.
As a result: the coffee beverages obtained in examples 1 to 5 were all tested by the above criteria and judged as non-defective.
The using method comprises the following steps:
the stachyose coffee beverage obtained in the above example 1-example 5 is used for intestinal lavage;
the using method comprises the following steps: blending stachyose coffee beverage with purified water;
the blending proportion of the stachyose coffee beverage and the purified water is 1: 5; 1: 4.5 or 1: 5.5.
comparative example 1
Grinding 1.5kg coffee into powder, adding 20kg purified water, steaming under 15bar pressure at 130 deg.C, filtering to obtain extract, packaging the extract, steam sterilizing at 120 deg.C for 20min, cooling, and packaging.
Comparative example 2
Adding 1.5kg stachyose into 20kg purified water, concocting, bottling, steam sterilizing at 120 deg.C for 20min, cooling, and packaging.
Comparative example 3
Grinding 1kg coffee into powder, adding 20kg purified water, steaming under 15bar pressure and 130 deg.C, and filtering to obtain extract; adding 1kg of stachyose into the extract for blending; filling the mixed materials, performing steam sterilization at 120 deg.C for 20min, cooling, and packaging.
Animal experiments:
1 materials and methods
1.1 animals and samples
Animals: KM mice, 8 weeks old, 18-22 g, males, 80, females, 70, purchased from the experimental breeding animals of Jinaponi, Inc., license number: SCXK (lu) 20190003.
Sample preparation: the volume ratio of the product obtained in example 1, example 2, example 3, comparative example 1, comparative example 2 and comparative example 3 to purified water is 1: blending 5, and sequentially marking as experiment 1 group, experiment 2 group, experiment 3 group, experiment 4 group, comparison 1 group, comparison 2 group and comparison 3 group.
1.2 methods
1.2.1 examination of the improvement of functional Constipation in mice
1.2.1.1 animal groups
The male KM mice which are adapted to the environment for 3-5 days are randomly divided into 8 groups according to the physical quality, wherein each group comprises 10 mice, namely a solvent control group, a constipation model group (namely a compound diphenoxylate group), an experiment 1 group, an experiment 2 group, an experiment 3 group, a comparison 1 group, a comparison 2 group and a comparison 3 group.
Enema was performed at 0.01ml/g body weight for 1 time/d, and the solvent control group was replaced with distilled water. Each experimental group was continuously filled with enema for 5 days, during which time water was freely drunk and standard feed was freely eaten.
The preparation method of the ink comprises the following steps: mixing Arabic gum 5g with distilled water 40mL, boiling until clear and transparent, mixing with activated carbon powder 2.50g, boiling for 3 times, cooling, diluting with distilled water to 50mL, and storing in refrigerator at 4 deg.C.
1.2.1.2 intestinal propulsion experiments: after 5d, all mice were fasted and kept without water deprivation for 24 h. After finishing, the constipation model is made by 0.025 percent of compound diphenoxylate in each group except the solvent control group, and after 0.5h of model making, the equal volume (20 mL/(kg. d)) intragastric perfusion method and the intragastric ordinary Chinese ink (the first excrement indicator) are adopted in each group of mice. After timing for 20min, the mouse is sacrificed and dissected, the total length of the small intestine and the distance from the pylorus at the lower end of the stomach to the ink movement front are measured, and the small intestine advancing rate is calculated according to the following formula:
1.2.1.3 mouse defecation experiments: the preliminary treatment is as in sections 1.2.1.1 and 1.2.1.2. Feeding each mouse in a single cage, ensuring that the mice can take enough feed and water, observing the defecation condition of the mice for 6 hours after the administration of the ink, and recording the black defecation time of the first particle, the number of 6 hours of defecation particles and the total defecation mass of each mouse.
1.2.2 Regulation of intestinal flora
1.3.2.1 animal groups
And randomly dividing the female KM mice which are adapted to the environment for 3-5 days into 7 groups according to the physical quality, wherein each group comprises 10 mice, namely a solvent control group, an experiment 1 group, an experiment 2 group, an experiment 3 group, a comparison 1 group, a comparison 2 group and a comparison 3 group. Enema is carried out for 1 time/d by using 0.01ml/g of body weight, and the solvent control group is replaced by distilled water, and enema is continuously carried out for 10d, wherein water is freely drunk and standard feed is freely eaten.
1.3.2.2 stool sample Collection and detection of intestinal flora
Fresh mouse feces were collected aseptically on days 0 and 10, respectively, and 0.05g of the feces was weighed and placed in a test tube containing 5mL of sterile physiological saline and mixed well to obtain a feces suspension. Diluting 1mL of the suspension by 10 times to obtain 10-1～10-6A diluted bacterial suspension. According to "health foodProduct inspection and evaluation technical Specification (Ministry of health, inspection and evaluation technical Specification for health food [ M)]Beijing, people health Press, 2003, 148-.
Fresh excrement of the mice is taken and then the mice are killed, colon contents are taken, and the content of 4 intestinal bacteria is measured according to the method. The results are all expressed as a colony log value of 1g (CFU/g).
1.3 data statistics and analysis
Data analysis was performed using SPSS19.0 statistical software.
2 results and analysis
2.1 Effect on the rate of intestinal motility in mice
TABLE 4 Effect on mouse Productivity
| Group of | Dosage/(ml/(g body weight. d) | Small intestine propulsion rate/%) |
| Solvent control group | 0.00 | 43.52±5.01ΔΔ |
| Constipation model group | 0.00 | 24.35±4.82 |
| Experiment 1 group | 0.01 | 41.27±4.06ΔΔ |
| Experiment 2 groups | 0.01 | 40.81±3.98ΔΔ |
| Experiment 3 groups | 0.01 | 39.20±4.53ΔΔ |
| Comparative 1 group | 0.01 | 35.04±4.37Δ |
| Comparative 2 group | 0.01 | 26.51±5.12 |
| Comparative 3 group | 0.01 | 32.19±5.30Δ |
Note: compared with a constipation model group, the food has significant difference (P is less than 0.05); delta. has a very significant difference compared to the constipation model group (P < 0.01). The same as in Table 5.
As can be seen from Table 4, the small intestine propulsion rate of the mice in the constipation model group is obviously reduced and has a very significant difference (P is less than 0.01) compared with the solvent control group, which proves that the molding is successful. Compared with the constipation model group, the experiment 1 group, the experiment 2 group and the experiment 3 group have very significant difference (P is less than 0.01); the group 1 and the group 3 have significant difference (P < 0.05); compared with the group 2, the difference is not significant (P is more than 0.05), which shows that the stachyose enema has no obvious effect on promoting the intestinal peristalsis.
2.2 Effect on mouse defecation parameters
TABLE 5 Effect on mouse defecation parameters
As shown in Table 5, the defecation parameters of the mice in the constipation model group are very significantly different from those of the solvent control group (P is less than 0.01), and the success of modeling of the functional constipation model is proved. Compared with a constipation model group, the number of 6h defecation particles, the first particle defecation time and the total defecation mass of the experiment 1 group, the experiment 2 group and the experiment 3 group have very significant differences (P is less than 0.01), which shows that the beverage has significant effect on promoting defecation; compared with the group 1, the number of the 6h defecation grains and the total defecation mass have significant difference (P is less than 0.05), the first grain defecation time has significant difference (P is less than 0.01), and the beverage has more obvious effect than the pure coffee sausage; compared with the first grain defecation time of the group 3, the time (P is more than 0.05) has no significant difference, which shows that the addition of stachyose has no obvious effect on promoting defecation under the condition of the raw material composition; compared with the group 2, no significant difference exists, which shows that the stachyose enema has no obvious effect on promoting defecation.
2.3 Effect on the number of intestinal flora in fresh feces of mice
TABLE 6 Effect on the number of Clostridium perfringens in fresh faeces of mice
| Group of | Dose/(ml (g body weight. d) | Day 0/lg (CFU/g) | Day 10 1g (CFU/g) |
| Solvent control group | 0.00 | 2.03±0.03 | 1.81±0.10 |
| Experiment 1 group | 0.01 | 2.07±0.02 | 1.50±0.11*ΔΔ |
| Experiment 2 groups | 0.01 | 2.08±0.03 | 1.53±009*ΔΔ |
| Experiment 3 groups | 0.01 | 2.05±0.05 | 1.51±0.12*ΔΔ |
| Comparative 1 group | 0.01 | 2.06±0.04 | 1.75±0.11 |
| Comparative 2 group | 0.01 | 2.06±0.03 | 1.64±0.10Δ |
| Comparative 3 group | 0.01 | 2.08±0.02 | 1.67±0.13Δ |
Note: p < 0.05, a significant difference compared to the solvent control on day 10; p < 0.01, the difference was very significant. Compared with the group on day 0, the difference is obvious, wherein delta.P is less than 0.05; the difference is very obvious when the delta P is less than 0.01. Tables 7 to 9 are the same.
As can be seen from Table 6, on the 0 th day of gavage, the difference between the numbers of clostridium perfringens in the fresh feces of the mice is not significant (P is more than 0.05), and the possibility that the change of the content of the intestinal flora after the action of the test substances is caused by the individual difference of the mice is eliminated; after the enema is carried out for 10d, the groups of experiment 1, experiment 2, experiment 3, comparison 1, comparison 2 and comparison 3 are all less than the solvent control group, wherein the groups of experiment 1, experiment 2 and experiment 3 are obviously different from the solvent control group (P is less than 0.05), which indicates that the enema of the groups has obvious inhibition effect on clostridium perfringens in intestinal tracts; compared with a solvent control group, the group 1, the group 2 and the group 3 have no significant difference (P is more than 0.05), which shows that the coffee beverage has better inhibition effect on clostridium perfringens than stachyose; the inhibition effect of the composition on clostridium perfringens is not improved by increasing the amount of stachyose according to the combination proportion of the invention; the coffee enema has no obvious inhibition effect on clostridium perfringens in intestinal tracts.
TABLE 7 Effect on the amount of Enterobacter in fresh feces of mice
| Group of | Dosage/(ml/(g body weight. d) | Day 0/lg (CFU/g) | Day 10/lg (CFU/g) |
| Solvent control group | 0.00 | 4.12±0.12 | 4.08±0.15 |
| Experiment 1 group | 0.01 | 4.15±0.13 | 3.75±0.17**ΔΔ |
| Experiment 2 groups | 0.01 | 4.13±0.12 | 3.78±0.16**ΔΔ |
| Experiment 3 groups | 0.01 | 4.12±0.12 | 3.77±0.18**ΔΔ |
| Comparative 1 group | 0.01 | 4.13±0.14 | 4.05±0.16 |
| Comparative 2 group | 0.01 | 4.15±0.15 | 3.87±0.17*Δ |
| Comparative 3 group | 0.01 | 4.13±0.13 | 3.92±0.16*Δ |
As can be seen from Table 7, on the 0 th day of gavage, the difference between the quantity of enterobacteria in the fresh feces of the mice is not significant (P is more than 0.05), and the possibility that the change of the content of the intestinal flora after the action of the test substance is caused by the individual difference of the mice is eliminated; after the enema is carried out for 10d, the groups of experiment 1, experiment 2, experiment 3, comparison 1, comparison 2 and comparison 3 are all less than the solvent control group, wherein the groups of experiment 1, experiment 2 and experiment 3 have very significant difference (P is less than 0.01) with the solvent control group, which indicates that the enema of the groups has significant inhibition effect on enterobacter in intestinal tract; compared with the group 2, the group has obvious difference (P is less than 0.05) with the solvent control group, and the coffee beverage has better combination effect than pure stachyose; in addition, the inhibition effect of the composition on enterobacter cannot be obviously improved by increasing the amount of stachyose according to the preparation proportion; compared with 3 groups, the difference is significant (P is less than 0.05), which shows that the enema of the group has inhibition effect on enterobacter in intestinal tract; compared with the group 1, the coffee enema has no significant difference (P is more than 0.05), which shows that the coffee enema has no obvious inhibition effect on enterobacter in intestinal tract.
TABLE 8 Effect on the amount of Bifidobacterium in fresh mouse faeces
| Group of | Dose/(ml (g body weight. d) | Day 0/lg (CFU/g) | Day 10/lg (CFU/g) |
| Solvent control group | 0.00 | 8.27±0.15 | 8.28±0.13 |
| Experiment 1 group | 0.01 | 8.30±0.22 | 8.60±0.15**ΔΔ |
| Experiment 2 groups | 0.01 | 8.28±0.17 | 8.56±0.14**ΔΔ |
| Experiment 3 groups | 0.01 | 8.29±0.20 | 8.58±0.15**ΔΔ |
| Comparative 1 group | 0.01 | 8.27±0.18 | 8.31±0.13 |
| Comparative 2 group | 0.01 | 8.26±0.21 | 8.48±0.13*Δ |
| Comparative 3 group | 0.01 | 8.28±0.19 | 8.40±0.14 |
As can be seen from Table 8, on the 0 th day of gavage, the difference between the numbers of bifidobacteria in the fresh feces of the mice is not significant (P is more than 0.05), and the possibility that the content change of the intestinal flora after the action of the test substance is caused by the individual difference of the mice is eliminated; after enema for 10d, the groups experiment 1, experiment 2, experiment 3, comparative 1, comparative 2 and comparative 3 were all less than the solvent control. Wherein, the experiment 1 group, the experiment 2 group and the experiment 3 group have very significant difference (P is less than 0.01) with the solvent control group, and the comparison 2 group has significant difference (P is less than 0.05) with the solvent control group, which shows that the coffee beverage of the invention has better proliferation effect on bifidobacteria than stachyose; the comparison group 1 and the comparison group 3 have no significant difference (P is more than 0.05), which shows that the coffee enema has no obvious proliferation effect on bifidobacteria in intestinal tracts; the proliferation effect of stachyose on bifidobacteria is not improved by increasing the content of stachyose under the composition of the raw materials.
TABLE 9 Effect on the amount of Lactobacillus in fresh feces of mice
| Group of | Dose/(ml (g body weight. d) | Day 0/lg (CFU/g) | Day 10/lg (CFU/g) |
| Solvent control group | 0.00 | 8.01±0.11 | 8.03±0.16 |
| Experiment 1 group | 0.01 | 7.98±0.12 | 8.16±0.15*Δ |
| Experiment 2 groups | 0.01 | 8.01±0.10 | 8.13±0.13*Δ |
| Experiment 3 groups | 0.01 | 7.99±0.15 | 8.14±0.14*Δ |
| Comparative 1 group | 0.01 | 7.98±0.13 | 8.02±0.15 |
| Comparative 2 group | 0.01 | 8.01±0.12 | 8.10±0.17Δ |
| Comparative 3 group | 0.01 | 7.99±0.14 | 8.07±0.14 |
As can be seen from Table 9, on the 0 th day of gavage, the difference between the lactobacillus numbers in fresh excrement of the mice is not significant (P is more than 0.05), and the possibility that the change of the intestinal flora content after the action of the test substance is caused by the individual difference of the mice is eliminated; after the enema is carried out for 10d, the experimental group 1, the experimental group 2, the experimental group 3, the comparative group 1, the comparative group 2 and the comparative group 3 are all less than the solvent control group, wherein the experimental group 1, the experimental group 2 and the experimental group 3 have obvious difference (P is less than 0.05) with the solvent control group, and the comparative group 2 has no obvious difference (P is more than 0.05) with the solvent control group, which shows that the proliferation effect of the coffee beverage on lactobacillus is better than that of stachyose; the comparison group 1 and the comparison group 3 have no significant difference (P is more than 0.05), which shows that the coffee enema has no obvious proliferation effect on lactobacillus in intestinal tracts, and the proliferation effect on the lactobacillus is not improved by increasing the quantity of stachyose under the composition of the raw materials.
According to the data, the coffee beverage is properly blended and used for intestinal lavage, so that the positive effects of promoting intestinal peristalsis, inhibiting harmful bacteria in the intestinal tract and increasing the quantity of beneficial bacteria can be achieved, and the coffee beverage has potential application value in improving intestinal health.
Typical cases are as follows:
the following merely illustrates a typical case of use of the coffee beverage of the present invention as an intestinal lavage fluid.
Case 1
Clever, 28 years old, sudden swelling of the face, edema, ulceration around the eyes, pustules and itching. When the liver is diagnosed to be damp-heat, the liver is recovered for 7 days by intestinal lavage of stachyose coffee beverage, the swelling disappears, the ulcerated part begins to scab, and the ulcerated part disappears completely after one week.
Case 2
Dandan, 26 years old, obese menstrual flow and enteritis, the intestinal lavage is recovered by continuously using stachyose coffee beverage, and the weight is reduced by 17 jin after 30 times.
Case 3
Mr. Tang Dynasty, age 31, had red beans on both sides of the cheek, and had been treated to leave acne marks, and remained stachyose coffee beverage for intestinal tract lavage for recovery all the year round, the acne marks on the face disappeared and became shallower.
Case 4
Many women, 69 years old, Parkinson, the secret history of 40 years shit, recovered 2 months through stachyose coffee beverage intestinal lavage, alleviated many women's 40 years constipation symptoms, can normally defecate every day.
Case 5
Sunken women, 33 years old, constipation ten years old, more serious during pregnancy, can reach 7 days and not defecate, recover 2 months through using stachyose coffee beverage to do intestinal lavage, reach normal defecation.
Case 6
Yi Lu M u, 67 years old, 40 years old constipation, intestinal polyps. By using stachyose coffee beverage for intestinal lavage, the intestinal tract can be recovered for 3 months, constipation disappears, normal defecation is realized every day, and intestinal polyp is effectively controlled.
Case 7
Mr. plum, 39 years old, allergic enteritis, spicy food and diarrhea, and intestinal tract lavage with stachyose coffee beverage can recover for 2 months, and intestinal tract problems can recover.
Case 8
Li Tong student, in 10 years old, it was painful in the stomach and had poor digestion, often with flatulence, and was recovered 7 times by intestinal lavage with stachyose coffee beverage and recovered to normal. The school has the necessary intestinal conditioning.
Case 9
Birth, age 65, enteritis, non-molding after drinking wine all the year round, diarrhea 6-7 times per day, and recovery for half a year after intestinal lavage with stachyose coffee beverage, diarrhea is reduced, and the diarrhea is recovered to normal at present.
Case 10
Uterus female, age 66, chronic enteritis, skin allergy. The intestinal tract can be restored to normal after 2 years of intestinal tract lavage with stachyose coffee beverage.
Case 11
For many women, the patient is 38 years old, and after the patient is admitted for 2 times due to intestinal obstruction and subsequently, the intestinal tract is restored to normal after 2 months of intestinal tract lavage by using stachyose coffee beverage.
Finally, the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting, and other modifications or equivalent substitutions made by the technical solutions of the present invention by those of ordinary skill in the art should be covered within the scope of the claims of the present invention as long as they do not depart from the spirit and scope of the technical solutions of the present invention.
Claims (10)
1. A stachyose coffee beverage, characterized in that: is prepared from coffee, stachyose and purified water,
wherein: the addition amount of the stachyose is 0.4-0.6 time of the coffee, and the addition amount of the purified water is 15-25 times of the coffee.
2. A stachyose coffee beverage according to claim 1, wherein: the purity of the stachyose is more than 99%.
3. A stachyose coffee beverage according to claim 2, wherein: the stachyose coffee beverage is prepared from the following raw materials in parts by weight: 1 part of coffee, 0.5 part of stachyose and 20 parts of purified water.
4. A stachyose coffee beverage according to claim 3, wherein: the preparation method comprises the following steps:
step S1, boiling coffee, and extracting to obtain an extract;
step S2, adding stachyose into the extract for blending;
and step S3, sequentially filling, sterilizing, cooling and packaging the blended materials to obtain the finished product.
5. A stachyose coffee beverage according to claim 4, wherein: the cooking temperature is 120-140 ℃, and the pressure is 10-20 bar.
6. A stachyose coffee beverage according to claim 5, wherein: before the coffee is steamed, the coffee is crushed.
7. Use of a stachyose coffee beverage according to any one of claims 1-6 in intestinal lavage.
8. Use of a stachyose coffee beverage in intestinal irrigation according to claim 7, wherein: blending the stachyose coffee beverage with purified water to obtain intestinal lavage liquid.
9. Use of a stachyose coffee beverage in intestinal irrigation according to claim 8, wherein: the blending proportion of the stachyose coffee beverage and the purified water is, by volume, 1: (4.5-5.5).
10. Use of a stachyose coffee beverage in intestinal irrigation according to claim 9, wherein: the blending proportion of the stachyose coffee beverage and the purified water is, by volume, 1: 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115590102A (en) * | 2022-10-08 | 2023-01-13 | 精准健合（深圳）生物技术有限公司（Cn） | Coffee beverage for improving intestinal health and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1668319A (en) * | 2002-07-09 | 2005-09-14 | 德森特沃克公司 | Antiflatulent composition, antiflatulent healthy drink and large intestine inside wash fluid |
| US20190144481A1 (en) * | 2017-10-17 | 2019-05-16 | Epc Natural Products Co., Ltd. | Processed stachyose compositions |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1668319A (en) * | 2002-07-09 | 2005-09-14 | 德森特沃克公司 | Antiflatulent composition, antiflatulent healthy drink and large intestine inside wash fluid |
| US20190144481A1 (en) * | 2017-10-17 | 2019-05-16 | Epc Natural Products Co., Ltd. | Processed stachyose compositions |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115590102A (en) * | 2022-10-08 | 2023-01-13 | 精准健合（深圳）生物技术有限公司（Cn） | Coffee beverage for improving intestinal health and preparation method thereof |
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