CN114403320A - 一种发酵乳杆菌及具有减肥功能的发酵饮品和制备方法 - Google Patents
一种发酵乳杆菌及具有减肥功能的发酵饮品和制备方法 Download PDFInfo
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Abstract
本发明属于微生物技术领域,具体涉及一种发酵乳杆菌及具有减肥功能的发酵饮品和制备方法。发酵乳杆菌SF‑L35的分类命名为发酵乳杆菌Lactobacillus fermentum。发酵饮品的原料包括被发酵底物和调味料,被发酵底物经发酵乳杆菌SF‑L35发酵后与调味料混合调味制得具有减肥功能的发酵饮品。本发明提供的发酵乳杆菌SF‑L35具有高粘附性、强肠胃适应能力;制备的发酵饮品具有降低血脂、促进脂肪代谢、减肥增免的作用,无任何副作用。
Description
技术领域
本发明属于微生物技术领域,具体涉及一种发酵乳杆菌及具有减肥功能的发酵饮品和制备方法。
背景技术
近年来,随着经济水平的发展和生活水平的提高,超重与肥胖的现象越来越明显。按照超重和肥胖的判定标准,各年龄组的体重都呈现出了上升的趋势,而且数字可谓是触目惊心。肥胖已经成为公共健康危机,要想提高大众平均健康水平,控制体重必须处于优先的地位。研究发现导致肥胖的原因很多,含糖饮料以及低营养高能量的加工食品的摄入,吃得多,动得少,饮食结构变化等等。肥胖导致的各种血管疾患、糖尿病、血脂异常、增加心脏负荷、导致脂肪肝等等症状引起人们的重视,减肥产品也在国内外畅销。
目前,减肥产品可分为两大类:中药和西药。西药包括苯丙胺及其类似物、奥利司他、左旋肉碱等产品,通过促进脂肪分解、抑制营养吸收等途径减少体重。中药类,如柳茶、苦丁茶、参庶减肥粉、富士减肥冲剂(决明子、金银花等)、大雁减肥茶、花粉、轻健胶囊(荷叶、半夏、泽泻、黄芪等)、去脂平(葛根等)、防风通圣散、黄连素等,都有不同程度的降血脂与减轻体重的作用。
专利CN102885918B提供一种减肥中药制剂的制备方法,由生大黄、姜黄连、生山楂、红曲、化橘红、苦参、苍术、葶苈子、车前子、决明子提取物混合制成制剂,用于机体减肥。专利CN102885923B提供一种减肥中药的制备方法,由生大黄、姜黄连、生山楂、红曲、化橘红、苦参、苍术、葶苈子、车前子、决明子水煎煮后制备为减肥产品。专利CN101322554B公开了一种减肥降脂保健品,由片剂A和片剂B组成;其中片剂A由几丁聚糖、左旋肉碱、吡啶酸铬、丙酮酸钙和辅料组成;片剂B由混合维生素、混合矿物质、亚麻酸和辅料组成。专利CN102885918B与专利CN102885923B是纯中药方案,药效慢、口感差。专利CN101322554B是西药联合治疗方案,上述专利以药为主,长期服用对人体有一定的副作用。
发明内容
针对现有的减肥产品见效慢、口感差、具有一定副作用的问题,本发明运用生物技术,提供一株发酵乳杆菌SF-L35及其制备的具有减肥功能的发酵饮品,发酵饮品可促进脂肪代谢,且不具有任何副作用。
第一方面,本发明提供一种发酵乳杆菌SF-L35,所述发酵乳杆菌SF-L35的分类命名为发酵乳杆菌Lactobacillus fermentum,已保藏于中国微生物菌种保藏管理委员会普通微生物中心,保藏日期为2021年09月27日,保藏编号为CGMCC No. 23491,保藏地址为北京市朝阳区北辰西路1号院3号。
进一步的,所述发酵乳杆菌SF-L35是从酸奶中分离获得的。
第二方面,本发明提供一种具有减肥功能的发酵饮品,所述发酵饮品的原料包括被发酵底物和调味料,所述被发酵底物经发酵乳杆菌SF-L35发酵后与调味料混合调味制得具有减肥功能的发酵饮品;所述被发酵底物包括如下重量份的组分:净化水70-80份,代代花提取物1-2份,荷叶提取物2-4份,决明子提取物2-4份,火麻仁提取物1-2份,山楂提取物3-5份,罗汉果提取物2-3份,郁李仁提取物1-3份,莱菔子提取物0.5-2份,金银花提取物2-3份,茯苓提取物1-2份,菊花提取物2-4份,食用葡萄糖1-3份,食用乳清粉1-3份。
本发明功能饮品的被发酵底物具备如下功效:代代花提取物:行气宽中,消食,化痰,能舒肝理气,和胃止呕;荷叶提取物:暑热烦渴,暑湿泄泻,脾虚泄泻,血热吐衄,便血崩漏;决明子提取物:清肝明目,润肠通便;火麻仁提取物:润肠通便;山楂提取物:消食积,散瘀血,驱绦虫;罗汉果提取物:清热解暑、化痰止咳、凉血舒骨、清肺润肠、生津止渴;郁李仁提取物:润燥滑肠,下气,利水;莱菔子提取物:消食除胀,降气化痰;金银花提取物:清热解毒,消炎退肿;茯苓提取物:味甘、淡,性平,归心、肺、脾、肾经,利水渗湿,健脾,宁心;菊花提取物:散风清热,平肝明目,清热解毒。
进一步的,所述调味料包括如下重量份的组分:蜂蜜2-3份,苹果浓缩汁4-5份,梨浓缩汁4-5份。蜂蜜具有调补脾胃的功效。
进一步的,所述被发酵底物包括如下重量份的组分:净化水70份,代代花提取物1份,荷叶提取物2份,决明子提取物2份,火麻仁提取物1份,山楂提取物3份,罗汉果提取物2份,郁李仁提取物1份,莱菔子提取物0.5份,金银花提取物2份,茯苓提取物1份,菊花提取物2份,食用葡萄糖1份,食用乳清粉1份。
所述调味料包括如下重量份的组分:蜂蜜2份,苹果浓缩汁4份,梨浓缩汁4份。
进一步的,所述发酵饮品为淡黄色或深黄色液体。
进一步的,所述发酵饮品中含有发酵乳杆菌SF-L35的数量为10-30亿/ml。
第三方面,本发明还提供一种具有减肥功能的发酵饮品的制备方法,包括如下步骤:
(1)首先将被发酵底物的各组分混合,得到混合浆料;
(2)将混合浆料输送至灭菌容器中,120℃高压灭菌30min,然后冷却至35℃,得到灭菌液;
(3)将发酵乳杆菌SF-L35接种到MRS液体培养基中,接种量为1%,37℃下培养18h得到接种剂;
(4)将接种剂接种于灭菌液中,接种量为1%,37℃下培养24h,得到发酵液;
(5)将发酵液输送至高压喷雾破壁机中,压力设置60MPa,进行破壁处理,得到破壁发酵液;
(6)破壁发酵液与调味料混合调味后,进行巴氏灭菌,得到发酵饮品。
本发明具有以下有益效果:
(1)本发明提供的发酵乳杆菌SF-L35具有高粘附性、强肠胃适应能力。
(2)本发明提供的发酵饮品,所有原料全部是食品或药食两用,无任何副作用。
(3)本发明的功能饮品具有降低血脂,促进脂肪代谢、减肥增免的作用。
附图说明
为了使本技术领域的人员更好地理解本发明中的技术方案,下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都应当属于本发明保护的范围。
图1为实验例2中发酵功能饮品对营养性肥胖大鼠Lee’s指数的影响结果图。
图2为实验例2中发酵功能饮品对营养性肥胖大鼠肢体比的影响结果图。
图3为实验例2中发酵功能饮品对营养性肥胖大鼠甘油三脂(TG)、胆固醇(TC)的影响结果图。
具体实施方式
以下是本发明的具体实施例,对本发明的技术方案做进一步描述,但是本发明的保护范围并不限于这些实施例。凡是不背离本发明构思的改变或等同替代均包括在本发明的保护范围之内。
实施例1
本发明使用的MRS固体平板培养基包括以下组分:蛋白胨10g、牛肉粉5g、酵母粉4g、K2HPO4·7H2O 2g、柠檬酸三铵2g、葡萄糖20g、CH3COONa·3H2O 5g、MgSO4·7H2O 0.2g、MnSO4·4H2O 0.05g、吐温80为1mL、琼脂15.0g、蒸馏水1000mL。
本发明使用的MRS液体培养基包括以下组分:蛋白胨10g、牛肉粉5g、酵母粉4g、K2HPO4·7H2O 2g、柠檬酸三铵2g、葡萄糖20g、CH3COONa·3H2O 5g、MgSO4·7H2O 0.2g、MnSO4·4H2O 0.05g、吐温80为1mL、蒸馏水1000mL。
本发明使用的各物质提取物的制备方法为:将原料洗净后破碎成粗粒,用10倍量水煎煮2次,煎煮时间为3h和1h,合并两次滤液,静置2h后过滤得提取液。将提取液在真空度为-0.06 Mpa、温度70℃的条件下浓缩至相对密度1.20,然后进行喷雾干燥,最后粉碎成80目细粉即得提取物。
各物质浓缩汁的制备方法为:将原料挑选、修整后在100℃沸水中短时浸泡,用刷皮机除去表皮。而后采用开瓢机并去核,然后用切丁机切丁后预煮5min,输送至打浆机打成浆,采用卧螺机提取汁液,同时用真空机除去氧气,用两效真空蒸发器,物料浓缩到36-40%,然后进行高温杀菌,冷却后即得浓缩汁。
实施例2发酵乳杆菌SF-L35的分离和鉴定
1、菌源
酸奶。采集时间为2021年1月,采集地点为青海省西宁市。
2、菌株的分离
对酸奶随机取样,做十倍梯度稀释,每个梯度取100μL均匀涂布于MRS固体平板培养基上,随后取出置于厌氧罐中,37℃厌氧培养过夜;
次日可见平板上长有形态大小各异的菌落,挑取若干乳酸菌的特征菌落作二代划线纯化处理,平板厌氧活化1天,得培养物,随后做菌株鉴定。
3、发酵乳杆菌SF-L35的鉴定
(1)鉴定单位
生工生物工程(上海)股份有限公司。
(2)引物序列
27F:5'-AGAGTTTGATCMTGGCTCAG-3';
1492R:5'-GGTTACCTTGTTACGACTT-3'。
(3)鉴定的序列
CATGGCTCAGGATGAACGCCGGCGGTGTGCCTAATACATGCAAGTCGAACGCGTTGGCCCAATTGATTGATGGTGCTTGCACCTGATTGATTTTGGTCGCCAACGAGTGGCGGACGGGTGAGTAACACGTAGGTAACCTGCCCAGAAGCGGGGGACAACATTTGGAAACAGATGCTAATACCGCATAACAACGTTGTTCGCATGAACAACGCTTAAAAGATGGCTTCTCGCTATCACTTCTGGATGGACCTGCGGTGCATTAGCTTGTTGGTGGGGTAATGGCCTACCAAGGCGATGATGCATAGCCGAGTTGAGAGACTGATCGGCCACAATGGGACTGAGACACGGCCCATACTCCTACGGGAGGCAGCAGTAGGGAATCTTCCACAATGGGCGCAAGCCTGATGGAGCAACACCGCGTGAGTGAAGAAGGGTTTCGGCTCGTAAAGCTCTGTTGTTAAAGAAGAACACGTATGAGAGTAACTGTTCATACGTTGACGGTATTTAACCAGAAAGTCACGGCTAACTACGTGCCAGCAGCCGCGGTAATACGTAGGTGGCAAGCGTTATCCGGATTTATTGGGCGTAAAGAGAGTGCAGGCGGTTTTCTAAGTCTGATGTGAAAGCCTTCGGCTTAACCGGAGAAGTGCATCGGAAACTGGATAACTTGAGTGCAGAAGAGGGTAGTGGAACTCCATGTGTAGCGGTGGAATGCGTAGATATATGGAAGAACACCAGTGGCGAAGGCGGCTACCTGGTCTGCAACTGACGCTGAGACTCGAAAGCATGGGTAGCGAACAGGATTAGATACCCTGGTAGTCCATGCCGTAAACGATGAGTGCTAGGTGTTGGAGGGTTTCCGCCCTTCAGTGCCGGAGCTAACGCATTAAGCACTCCGCCTGGGGAGTACGACCGCAAGGTTGAAACTCAAAGGAATTGACGGGGGCCCGCACAAGCGGTGGAGCATGTGGTTTAATTCGAAGCTACGCGAAGAACCTTACCAGGTCTTGACATCTTGCGCCAACCCTAGAGATAGGGCGTTTCCTTCGGGAACGCAATGACAGGTGGTGCATG。
(4)鉴定结果
该菌株被鉴定为Lactobacillus(乳杆菌属),推测为Lactobacillus fermentum(发酵乳杆菌)。
实施例3一种用发酵乳杆菌SF-L35发酵的减肥功能发酵饮品
准备减肥功能饮品的原料,包括被发酵底物和调味料,其中被发酵底物包括如下重量份的组分:
净化水70份,代代花提取物1份,荷叶提取物2份,决明子提取物2份,火麻仁提取物1份,山楂提取物3份,罗汉果提取物2份,郁李仁提取物1份,莱菔子提取物0.5份,金银花提取物2份,茯苓提取物1份,菊花提取物2份,食用葡萄糖1份,食用乳清粉1份。
所述调味料包括如下重量份的组分:
蜂蜜2份,苹果浓缩汁4份,梨浓缩汁4份。
按照如下工艺步骤制备减肥功能饮品:
首先将被发酵底物的各组分混合,得到混合浆料;将混合浆料输送至灭菌容器中,120℃高压灭菌30min,然后冷却至35℃,得到灭菌液;将发酵乳杆菌SF-L35接种到MRS液体培养基中,接种量为1%,37℃下培养18h得到接种剂;将接种剂接种于灭菌液中,接种量为1%,37℃下培养24h,得到发酵液;将发酵液输送至高压喷雾破壁机中,压力设置60MPa,进行破壁处理,得到破壁发酵液;破壁发酵液与调味料混合调味后,进行巴氏灭菌,得减肥功能的发酵饮品,发酵饮品为淡黄色液体,发酵饮品中含有发酵乳杆菌SF-L35的数量为15亿/ml。
实施例4一种用发酵乳杆菌SF-L35发酵的减肥功能发酵饮品
准备减肥功能饮品的原料,包括被发酵底物和调味料,其中被发酵底物包括如下重量份的组分:
净化水80份,代代花提取物2份,荷叶提取物4份,决明子提取物4份,火麻仁提取物2份,山楂提取物5份,罗汉果提取物3份,郁李仁提取物3份,莱菔子提取物2份,金银花提取物3份,茯苓提取物2份,菊花提取物4份,食用葡萄糖3份,食用乳清粉3份。
所述调味料包括如下重量份的组分:
蜂蜜3份,苹果浓缩汁5份,梨浓缩汁5份。
按照如下工艺步骤制备减肥功能饮品:
首先将被发酵底物的各组分混合,得到混合浆料;将混合浆料输送至灭菌容器中,120℃高压灭菌30min,然后冷却至35℃,得到灭菌液;将发酵乳杆菌SF-L35接种到MRS液体培养基中,接种量为1%,37℃下培养18h得到接种剂;将接种剂接种于灭菌液中,接种量为1%,37℃下培养24h,得到发酵液;将发酵液输送至高压喷雾破壁机中,压力设置60MPa,进行破壁处理,得到破壁发酵液;破壁发酵液与调味料混合调味后,进行巴氏灭菌,得减肥功能的发酵饮品,发酵饮品为深黄色液体,发酵饮品中含有发酵乳杆菌SF-L35的数量为20亿/ml。
实施例5一种用发酵乳杆菌SF-L35发酵的减肥功能发酵饮品
准备减肥功能饮品的原料,包括被发酵底物和调味料,其中被发酵底物包括如下重量份的组分:
净化水76份,代代花提取物1.5份,荷叶提取物3份,决明子提取物3份,火麻仁提取物1份,山楂提取物4份,罗汉果提取物2份,郁李仁提取物2份,莱菔子提取物1份,金银花提取物2份,茯苓提取物1份,菊花提取物3份,食用葡萄糖1.5份,食用乳清粉2份。
所述调味料包括如下重量份的组分:
蜂蜜2份,苹果浓缩汁4份,梨浓缩汁4份。
按照如下工艺步骤制备减肥功能饮品:
首先将被发酵底物的各组分混合,得到混合浆料;将混合浆料输送至灭菌容器中,120℃高压灭菌30min,然后冷却至35℃,得到灭菌液;将发酵乳杆菌SF-L35接种到MRS液体培养基中,接种量为1%,37℃下培养18h得到接种剂;将接种剂接种于灭菌液中,接种量为1%,37℃下培养24h,得到发酵液;将发酵液输送至高压喷雾破壁机中,压力设置60MPa,进行破壁处理,得到破壁发酵液;破壁发酵液与调味料混合调味后,进行巴氏灭菌,得减肥功能的发酵饮品,发酵饮品为深黄色液体,发酵饮品中含有发酵乳杆菌SF-L35的数量为17亿/ml。
实验例1发酵乳杆菌SF-L35的胃肠液耐受性测试
(1)模拟胃液的配置:125 mmol/L NaCl、7 mmol/L KCl、45 mmol/LNaHCO3和3 g/L胃蛋白酶,用盐酸调节pH 2.5,制成模拟胃液,以0.22μm无菌滤膜过滤,现配现用;
(2)模拟肠液的配置:45 mmol/L NaCl、1 g/L胰蛋白酶、3 g/L牛胆盐,用氢氧化钠调节pH 8.0,制成模拟肠液,以0.22μm无菌滤膜过滤,现配现用;
(3)分别将两岐双歧杆菌CICC 10395、动物双歧杆菌 CICC 21711和发酵乳杆菌SF-L35连续活化三代(每代18h),测定连续活化三代的菌株在A600下的OD值,通过计算求出OD5所需的菌液量;
(4)将OD5的菌液以8000G离心10min,弃上清,重悬于1mL模拟胃液中,37℃培养3h后进行平板活菌计数;
(5)取模拟胃液处理后的菌液8000G离心10min,弃上清,重悬于等体积的模拟肠液中,37℃培养4h后进行平板活菌计数。
按照如下公式计算各菌株的耐受胃肠液后的存活率,分析各菌株的胃肠道适应能力。
耐受胃肠液后的存活率(%)=(耐受模拟肠液后菌液中的活菌数/菌液中的原始活菌数)×100%。
表1-发酵乳杆菌SF-L35胃肠道适应性测试
结果如上表1所示,可以看出,本发明发酵乳杆菌SF-L35较其他双歧杆菌胃肠适应能力强。
实验例2发酵饮品对营养性肥胖大鼠的影响试验
将50只健康SPF级雄性SD大鼠(由四川大学华西医学动物中心提供),体重160g-170g,随机分为5组,每组10只。
对照组:饲喂基础饲料,每天口服生理盐水10ml一次,连续饲喂12周。
模型组:饲喂高脂营养饲料(50%普通基础饲料+10%猪油+20%蛋黄粉+10%花生粉+10%奶粉),正常饲喂6周。第7周开始,每天口服生理盐水10ml一次,继续连续饲喂6周。
试验组1:饲喂高脂营养饲料(50%普通基础饲料+10%猪油+20%蛋黄粉+10%花生粉+10%奶粉),正常饲喂6周。第7周开始,每天口服实施例3制备的功能饮品10ml一次,继续连续饲喂6周。
试验组2:饲喂高脂营养饲料(50%普通基础饲料+10%猪油+20%蛋黄粉+10%花生粉+10%奶粉),正常饲喂6周。第7周开始,每天口服实施例4制备的功能饮品10ml一次,继续连续饲喂6周。
试验组3:饲喂高脂营养饲料(50%普通基础饲料+10%猪油+20%蛋黄粉+10%花生粉+10%奶粉),正常饲喂6周。第7周开始,每天口服实施例5制备的功能饮品10ml一次,继续连续饲喂6周。
试验方法:(1)饲养12周后,乙醚麻醉后称取体重及体长,计算Lee’s指数;(2)脱颈椎处死并解剖取出肾脏和生殖器周围的脂肪称重,计算肢体比;(3)眼眶取血,采用试剂盒测定其血清甘油三脂(TG),胆固醇(TC),并进行统计分析。
表2-发酵功能饮品对营养性肥胖大鼠体长、Lee’s指数的影响
注:▲表示与对照组比较P<0.05;*表示与模型组比较P<0.05
通过表2可以发现,模型组大鼠Lee’s指数与体长均显著高于对照组(P<0.05),说明模型组建模成功;与模型组相比,试验组1与试验组2的Lee’s指数显著降低(P<0.05),试验组3无显著差异,Lee’s指数类似于人类BMI指数,反映体质量与体长之间的比例关系,Lee’s指数越大表明单位体长体质量越大,机体肥胖程度越严重,试验组2与试验组3可改善营养性肥胖大鼠的情况;与对照组相比,模型组体长显著增加(P<0.05),试验组1、试验组2、试验组3无显著差异。
表3-发酵功能饮品对营养性肥胖大鼠脂肪重量、脂体比的影响
注:▲表示与对照组比较P<0.05;*表示与模型组比较P<0.05
通过表3可以发现,模型组大鼠脂肪重量与脂体比均显著高于对照组(P<0.05);与模型组相比,试验组1与试验组2的脂肪重量显著降低(P<0.05),试验组3无显著差异;与对照组相比,模型组肢体比显著增加(P<0.05),试验组1、试验组2显著降低,试验组3无显著差异。脂体比是脂肪重量与体重的比值,比值越大,表明每100克体质量中脂肪含量越多,机体越肥胖。本发明的功能饮品可降低模型组脂肪含量,其中试验组1和试验组2效果显著。
表4-发酵功能饮品对营养性肥胖大鼠甘油三脂(TG)、胆固醇(TC)的影响
通过表4可以发现,模型组大鼠甘油三脂(TG)、胆固醇(TC)均显著高于对照组(P<0.05);与模型组相比,试验组1的甘油三脂(TG)显著降低(P<0.05),试验组2余试验组3无显著差异;与对照组相比,模型组胆固醇(TC)显著增加(P<0.05),试验组1、试验组2、试验组3无显著差异。说明本发明的功能饮品对机体血液中的甘油三脂(TG)、胆固醇(TC)都有降低功效,其中试验1组尤为显著。
尽管通过优选实施例的方式对本发明进行了详细描述,但本发明并不限于此。在不脱离本发明的精神和实质的前提下,本领域普通技术人员可以对本发明的实施例进行各种等效的修改或替换,而这些修改或替换都应在本发明的涵盖范围内/任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应以权利要求所述的保护范围为准。
SEQUENCE LISTING
<110> 山东向日葵生物工程有限公司
<120> 一种发酵乳杆菌及具有减肥功能的发酵饮品和制备方法
<130> 2022.03.22
<160> 3
<170> PatentIn version 3.5
<210> 1
<211> 20
<212> DNA
<213> 人工序列
<400> 1
agagtttgat cmtggctcag 20
<210> 2
<211> 19
<212> DNA
<213> 人工序列
<400> 2
ggttaccttg ttacgactt 19
<210> 3
<211> 1074
<212> DNA
<213> 发酵乳杆菌(Lactobacillus fermentum)
<400> 3
catggctcag gatgaacgcc ggcggtgtgc ctaatacatg caagtcgaac gcgttggccc 60
aattgattga tggtgcttgc acctgattga ttttggtcgc caacgagtgg cggacgggtg 120
agtaacacgt aggtaacctg cccagaagcg ggggacaaca tttggaaaca gatgctaata 180
ccgcataaca acgttgttcg catgaacaac gcttaaaaga tggcttctcg ctatcacttc 240
tggatggacc tgcggtgcat tagcttgttg gtggggtaat ggcctaccaa ggcgatgatg 300
catagccgag ttgagagact gatcggccac aatgggactg agacacggcc catactccta 360
cgggaggcag cagtagggaa tcttccacaa tgggcgcaag cctgatggag caacaccgcg 420
tgagtgaaga agggtttcgg ctcgtaaagc tctgttgtta aagaagaaca cgtatgagag 480
taactgttca tacgttgacg gtatttaacc agaaagtcac ggctaactac gtgccagcag 540
ccgcggtaat acgtaggtgg caagcgttat ccggatttat tgggcgtaaa gagagtgcag 600
gcggttttct aagtctgatg tgaaagcctt cggcttaacc ggagaagtgc atcggaaact 660
ggataacttg agtgcagaag agggtagtgg aactccatgt gtagcggtgg aatgcgtaga 720
tatatggaag aacaccagtg gcgaaggcgg ctacctggtc tgcaactgac gctgagactc 780
gaaagcatgg gtagcgaaca ggattagata ccctggtagt ccatgccgta aacgatgagt 840
gctaggtgtt ggagggtttc cgcccttcag tgccggagct aacgcattaa gcactccgcc 900
tggggagtac gaccgcaagg ttgaaactca aaggaattga cgggggcccg cacaagcggt 960
ggagcatgtg gtttaattcg aagctacgcg aagaacctta ccaggtcttg acatcttgcg 1020
ccaaccctag agatagggcg tttccttcgg gaacgcaatg acaggtggtg catg 1074
Claims (8)
1.一种发酵乳杆菌SF-L35,其特征在于,所述发酵乳杆菌SF-L35的分类命名为发酵乳杆菌Lactobacillus fermentum,已保藏于中国微生物菌种保藏管理委员会普通微生物中心,保藏日期为2021年09月27日,保藏编号为CGMCC No. 23491,保藏地址为北京市朝阳区北辰西路1号院3号。
2.一种具有减肥功能的发酵饮品,其特征在于,所述发酵饮品的原料包括被发酵底物和调味料,所述被发酵底物经权利要求1中所述的发酵乳杆菌SF-L35发酵后与调味料混合调味制得具有减肥功能的发酵饮品;
所述被发酵底物包括如下重量份的组分:净化水70-80份,代代花提取物1-2份,荷叶提取物2-4份,决明子提取物2-4份,火麻仁提取物1-2份,山楂提取物3-5份,罗汉果提取物2-3份,郁李仁提取物1-3份,莱菔子提取物0.5-2份,金银花提取物2-3份,茯苓提取物1-2份,菊花提取物2-4份,食用葡萄糖1-3份,食用乳清粉1-3份。
3.如权利要求2所述的一种具有减肥功能的发酵饮品,其特征在于,所述调味料包括如下重量份的组分:蜂蜜2-3份,苹果浓缩汁4-5份,梨浓缩汁4-5份。
4.如权利要求2所述的一种具有减肥功能的发酵饮品,其特征在于,所述被发酵底物包括如下重量份的组分:净化水70份,代代花提取物1份,荷叶提取物2份,决明子提取物2份,火麻仁提取物1份,山楂提取物3份,罗汉果提取物2份,郁李仁提取物1份,莱菔子提取物0.5份,金银花提取物2份,茯苓提取物1份,菊花提取物2份,食用葡萄糖1份,食用乳清粉1份。
5.如权利要求3所述的一种具有减肥功能的发酵饮品,其特征在于,所述调味料包括如下重量份的组分:蜂蜜2份,苹果浓缩汁4份,梨浓缩汁4份。
6.如权利要求2所述的一种具有减肥功能的发酵饮品,其特征在于,所述发酵饮品为淡黄色或深黄色液体。
7.如权利要求2所述的一种具有减肥功能的发酵饮品,其特征在于,所述发酵饮品中含有发酵乳杆菌SF-L35的数量为10-30亿/ml。
8.一种如权利要求2所述的具有减肥功能的发酵饮品的制备方法,其特征在于,包括如下步骤:
(1)首先将被发酵底物的各组分混合,得到混合浆料;
(2)将混合浆料输送至灭菌容器中,120℃高压灭菌30min,然后冷却至35℃,得到灭菌液;
(3)将发酵乳杆菌SF-L35接种到MRS液体培养基中,接种量为1%,37℃下培养18h得到接种剂;
(4)将接种剂接种于灭菌液中,接种量为1%,37℃下培养24h,得到发酵液;
(5)将发酵液输送至高压喷雾破壁机中,压力设置60MPa,进行破壁处理,得到破壁发酵液;
(6)破壁发酵液与调味料混合调味后,进行巴氏灭菌,得到发酵饮品。
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