CN114711363B - Cherry and green plum solid beverage with healthy flavor and preparation method thereof - Google Patents
Cherry and green plum solid beverage with healthy flavor and preparation method thereof Download PDFInfo
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- CN114711363B CN114711363B CN202210488111.6A CN202210488111A CN114711363B CN 114711363 B CN114711363 B CN 114711363B CN 202210488111 A CN202210488111 A CN 202210488111A CN 114711363 B CN114711363 B CN 114711363B
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Classifications
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/18—Peptides; Protein hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/19—Dairy proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- Mycology (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a cherry and green plum healthy flavor solid beverage and a preparation method thereof, wherein the cherry and green plum healthy flavor solid beverage comprises the following steps: putting green plum powder, acerola powder, whey protein powder, glutamine, a dietary fiber probiotic composition, sorbitol, inulin, maltodextrin and tricalcium phosphate into a mixer, and uniformly mixing; and then, sealing and filling by using a filling machine to obtain the cherry and green plum solid beverage with healthy flavor. The solid beverage disclosed by the invention is reasonably matched with the raw material formula, so that the solid beverage not only has rich nutritional value and good health-care effect, but also is delicious in taste, convenient to carry and long in quality guarantee period.
Description
Technical Field
The invention relates to the technical field of foods, in particular to a cherry and green plum healthy flavor solid beverage and a preparation method thereof.
Background
The solid beverage is generally prepared by taking fruit and vegetable or plant extracts, dairy products, egg products and sugar as main raw materials and adding a proper amount of auxiliary materials such as food additives and the like. Solid beverages on the market are various in types and flavors, can supplement required nutrients for organisms in time, are convenient to store and carry, and are popular with people. Chinese patent CN103876237A discloses a solid beverage and a preparation method thereof, comprising the following components: 1-3 parts of blueberry powder, 1-3 parts of strawberry powder, 1-3 parts of cranberry powder, 1-3 parts of cherry powder, 1-3 parts of juicy peach powder, 1-3 parts of grape powder, 1-3 parts of pawpaw powder, 1-3 parts of comprehensive fruit fermentation concentrated powder, 1-3 parts of honey freeze-dried powder, 50-60 parts of isomaltooligosaccharide, 15-18 parts of glucose, 8-10 parts of skim milk powder, 1-2 parts of edible essence and 1-2 parts of silicon dioxide. The invention aims to provide a cherry and green plum healthy flavor solid beverage, which is prepared by selecting cherries and green plums as flavor raw materials and matching with other components, so that the taste and flavor of the solid beverage are optimized, the nutritional value of the beverage is improved, and the gastrointestinal health is improved.
Disclosure of Invention
In order to realize the purpose, the invention discloses a cherry and green plum solid beverage with a healthy flavor and a preparation method thereof.
The cherry and green plum healthy flavor solid beverage comprises the following raw materials in parts by weight: 20-25 parts of green plum powder, 25-30 parts of acerola powder, 15-20 parts of whey protein powder, 1-3 parts of glutamine, 5-10 parts of dietary fiber probiotic composition, 3-5 parts of sorbitol, 1-4 parts of inulin, 0.3-0.6 part of maltodextrin and 0.1-0.4 part of tricalcium phosphate.
The solid beverage has the special fruit fragrance of green plums and cherries, has good taste, moderate sweet and sour taste, loose shape and no agglomeration, can be quickly dispersed and dissolved by warm water, has no layering phenomenon, is rich in nutrition and is convenient to drink.
The green plum can improve the activity of human pepsin, promote the small intestine to move and play a role in promoting digestion; has the comprehensive effects of promoting the production of body fluid to quench thirst, stimulating the appetite and relieving depression, invigorating stomach and helping digestion, eliminating fatigue, regulating the balance of body fluid, delaying senility and the like.
The acerola cherry powder is rich in vitamin C, trace elements and the like, can supplement the vitamin C required by a human body in time, enhances the killing power of leucocytes, and has obvious effect on preventing diseases such as cold, fever, septicemia and the like.
The whey protein powder contains all essential amino acids required by a human body, and the amino acid composition pattern of the whey protein powder is almost consistent with that of the amino acid composition pattern in skeletal muscle, so that the whey protein powder is very easy to be absorbed by the human body; it is easy to digest, and has high protein efficiency and utilization rate.
Glutamine is rich in organism cells, is a special nutrient substance of gastrointestinal tract mucous membrane cells, can be supplemented in time to obviously increase the surface area of transplanted small intestine villi and maintain the integrity of the intestinal tract shape and structure.
The dietary fiber probiotic composition is used in a matching way, so that the probiotic flora in the intestinal tract can be kept balanced, a natural biological barrier is formed in the intestinal tract, translocation of pathogenic bacteria is reduced, the pH value of the intestinal tract is adjusted, and the formation of endotoxin is reduced. The dietary fiber promotes the quantity of probiotics and improves the colonization of the probiotics at the same time, and has the capacity of relaxing bowel.
The inulin has strong hygroscopicity, can delay water evaporation, prevent flavor deterioration, prolong shelf life, has certain health promotion effect, can promote reproduction of probiotics such as Bacillus bifidus in intestinal tract, prevent intestinal infection, promote mineral absorption, and prevent and treat constipation; meanwhile, the blood sugar fluctuation is avoided, the blood sugar level is controlled, and the harm of cardiovascular diseases is reduced.
Sorbitol is used as a nutritional sweetener, and has effects of preventing constipation, maintaining sweet and sour balance, and keeping fragrance. It does not react with amino acid when heated, and can prevent the denaturation of nutrients such as carotenoid and protein, and the crystallization of sugar and salt.
The maltodextrin is used as an emulsification stabilizer, and the tricalcium phosphate is used as an anticaking agent, and the maltodextrin and the tricalcium phosphate are used in a matching way, so that the brewing property of the solid beverage can be effectively improved, and the conditions of caking and layered precipitation are avoided.
The dietary fiber probiotic composition is prepared from the following raw materials in parts by weight: 10-15 parts of ginseng dietary fiber, 5-8 parts of oat beta-glucan, 3-6 parts of silkworm pupa protein peptide and 1-3 parts of probiotics or probiotic microcapsules.
The oat beta-glucan is a non-starch polysaccharide existing between the endosperm and aleurone layer cell walls of the oats, is a water-soluble polysaccharide, has good effects of reducing blood fat, reducing blood sugar, improving immunity and the like, can be decomposed into short-chain fatty acids by specific flora in intestinal tracts in colon, thereby promoting the growth of probiotics in the intestinal tracts and regulating the intestinal flora, and can improve the water holding capacity of excrement and play a role in relaxing bowel. The ginseng dietary fiber adopted by the invention is insoluble dietary fiber, and the ginseng dietary fiber can mechanically promote intestinal wall tissues and intestinal peristalsis, accelerate the time of food residues passing through the field and facilitate constipation.
However, the probiotics are susceptible to temperature, oxygen and other substances during storage, so that the number of the probiotics is reduced; in addition, the probiotics are easily affected by gastric acid and bile in the digestion process, so that the probiotics are difficult to colonize in the intestinal tract. The probiotic microcapsule is beneficial to improving the survival rate and bioavailability of probiotics.
The preparation method of the probiotic microcapsule comprises the following steps:
s1, inoculating probiotics to an MRS broth culture medium in an inoculation amount of 1-3%, culturing at 32-37 ℃ at a rotating speed of 100-200r/min for 20-24h, and centrifuging at 0-4 ℃ to obtain bacterial sludge;
s2, adding the soybean protein isolate and the chitosan into water, and uniformly mixing to obtain a mixed solution I, wherein the mass ratio of the soybean protein isolate to the chitosan to the water is (5-10) to (2-6) to (80-120); adding the Nostoc flagelliforme polysaccharide and the sodium alginate into water, and uniformly mixing to obtain a mixed solution II, wherein the mass ratio of the Nostoc flagelliforme polysaccharide to the sodium alginate to the water is (3-7) to (2-4) to (80-100); adding the mixed solution I into the mixed solution II, stirring for 10-20min at a speed of 100-200r/min, heating to 70-80 ℃, reacting for 10-20min to obtain gel, wherein the mass ratio of the mixed solution I to the mixed solution II is (1-3) to 1; adding the bacterial sludge into the gel, uniformly mixing, washing and drying to obtain the probiotic microcapsule, wherein the mass ratio of the bacterial sludge to the gel is (1-2) to 1, and uniformly mixing.
Nostoc flagelliforme is also called nostoc flagelliforme, nostoc flagelliforme cells secrete a large amount of colloidal substances to the outside of the cells in the growth process, the colloidal substances are wrapped outside the Nostoc flagelliforme cells to form a colloidal sheath, and the main component of the colloidal sheath is Nostoc flagelliforme polysaccharide. Nostoc flagelliforme polysaccharide is a water-soluble acidic heteropolysaccharide composed of xylose, mannose, galactose, glucose, etc., and has biological activities of resisting oxidation, resisting virus, resisting blood coagulation, promoting immunity, etc. The isolated soybean protein has good film forming property, the isolated soybean protein, the hair weed polysaccharide, the chitosan and the alginate are used as wall materials, the probiotics is used as a core material, the probiotics microcapsule is prepared, the isolated soybean protein, the hair weed polysaccharide and the chitosan in the wall materials form a compact network through the interaction among different molecules, the activity of the probiotics is improved, and the survival rate of the probiotics in a simulated gastric acid environment is improved.
The chitosan is subjected to carboxylation treatment, so that the solubility and the water solubility of the chitosan are greatly improved, but hydrogen bonds are greatly reduced, the structural symmetry is broken, the stability is reduced, vanillic acid and ursolic acid are introduced on the basis to obtain amphiphilic chitosan, so that the stability of the chitosan is improved, and meanwhile, the introduction of caffeic acid and ursolic acid effectively reduces the number of escherichia coli and enterococcus in intestinal tracts, so that probiotics can be released in the intestinal tracts, the proliferation of the probiotics is promoted, and the intestinal tract performance is improved. The probiotics is treated by adopting soybean protein isolate, hair weeds polysaccharide, chitosan and alginate as wall materials to prepare the probiotics microcapsule, so that the survival rate and the bioavailability of the probiotics are improved.
Further preferably, the preparation method of the probiotic microcapsule comprises the following steps:
s1, inoculating probiotics to an MRS broth culture medium in an inoculation amount of 1-3%, culturing at 32-37 ℃ for 20-24h at a rotating speed of 100-200r/min, and centrifuging at 0-4 ℃ to obtain bacterial sludge;
s2, adding the soybean protein isolate and the modified chitosan into water, and uniformly mixing to obtain a mixed solution I, wherein the mass ratio of the soybean protein isolate to the modified chitosan to the water is (5-10) to (2-6) to (80-120); adding the nostoc flagelliforme polysaccharide and the sodium alginate into water, and uniformly mixing to obtain a mixed solution II, wherein the mass ratio of the nostoc flagelliforme polysaccharide to the sodium alginate to the water is (3-7) to (2-4) to (80-100); adding the mixed solution I into the mixed solution II, stirring for 10-20min at a speed of 100-200r/min, heating to 70-80 ℃, reacting for 10-20min to obtain gel, wherein the mass ratio of the mixed solution I to the mixed solution II is (1-3) to 1; adding the bacterial sludge into the gel, uniformly mixing, washing and drying to obtain the probiotic microcapsule, wherein the mass ratio of the bacterial sludge to the gel is (1-2) to 1, and uniformly mixing.
The preparation method of the modified chitosan comprises the following steps:
(1) Adding chitosan and sodium hydroxide into 15-20wt% of an isopropanol aqueous solution, uniformly mixing, and stirring and reacting at 20-25 ℃ at a rotating speed of 100-300r/min for 30-60min to obtain a chitosan mixed solution, wherein the mass ratio of the chitosan to the sodium hydroxide to the isopropanol aqueous solution is (1-3) to (3-5) to (50-80); adding monochloroacetic acid into isopropanol, and uniformly mixing to obtain monochloroacetic acid solution, wherein the mass ratio of monochloroacetic acid to isopropanol is (1-2) to 1; adding a monochloroacetic acid solution into a chitosan mixed solution, uniformly mixing, continuously stirring at the rotation speed of 100-300r/min at the temperature of 20-25 ℃ for reaction for 3-4h, then adjusting the pH to be neutral, centrifuging to obtain a supernatant, then adding 60-70wt% of an ethanol aqueous solution, centrifuging to obtain a precipitate, and drying to obtain pretreated chitosan, wherein the mass ratio of the monochloroacetic acid solution to the chitosan mixed solution is 1 (1-4), and the mass ratio of the chitosan mixed solution to the ethanol aqueous solution is (1-3) to (3-5);
(2) Adding pretreated chitosan into 0.1-0.2mol/L MES buffer solution, and mixing uniformly to obtain pretreated chitosan solution, wherein the mass ratio of the pretreated chitosan to the MES buffer solution is 1 (30-50); adding a modifier into an absolute ethyl alcohol/MES buffer solution, uniformly mixing, then adding 1-ethyl- (3-dimethylaminopropyl) carbodiimide hydrochloride and N-hydroxysuccinimide, uniformly mixing, and keeping the mixture at 0-4 ℃ for 1-2h to obtain a modifier solution, wherein the mass ratio of the modifier to the absolute ethyl alcohol/MES buffer solution is 1 (10-20), and the absolute ethyl alcohol/MES buffer solution is prepared from absolute ethyl alcohol and 0.1-0.2mol/L MES buffer solution in a mass ratio of 1: (6-9), wherein the mass ratio of the modifier to the 1-ethyl- (3-dimethylaminopropyl) carbodiimide hydrochloride to the N-hydroxysuccinimide is (1-2) to (0.5-1); adding a modifier solution into a pretreated chitosan solution, uniformly mixing, then respectively adopting 0.5-1mol/L HCl and 0.5-1mol/L NaOH aqueous solution to adjust the pH value to 5-7, stirring at room temperature at 100-200r/min for reaction for 10-12h, then using 0.5-1mol/L HCl to adjust the pH value to 5-6, finally adding absolute ethyl alcohol, centrifuging to obtain a precipitate, washing and drying to obtain the modified chitosan, wherein the mass ratio of the modifier solution to the pretreated chitosan solution is (1-3) to (8-10), and the mass ratio of the pretreated chitosan solution to the absolute ethyl alcohol is (1-3).
The modifier is one or a mixture of caffeic acid and ursolic acid. Preferably, the modifier is prepared from caffeic acid and ursolic acid according to the mass ratio of (1-3): (1-3) mixing.
The probiotics is one or a mixture of more than two of bifidobacterium breve, lactobacillus rhamnosus and streptococcus thermophilus. Preferably, the probiotics are prepared from bifidobacterium breve, lactobacillus rhamnosus and streptococcus thermophilus according to the mass ratio of (1-3): (1-3): (1-3) mixing.
Preferably, bifidobacterium breve, lactobacillus rhamnosus and streptococcus thermophilus are used in combination, so that probiotics in the intestinal tract can be supplemented, a natural biological barrier is formed in the intestinal tract, translocation of the pathogenic bacteria is reduced, the pH value of the intestinal tract can be effectively adjusted, and formation of endotoxin is reduced.
The preparation method of the dietary fiber probiotic composition comprises the following steps:
adding the ginseng dietary fiber, the oat beta-glucan, the silkworm pupa protein peptide and the probiotics/probiotic microcapsules into a mixer according to the weight parts, and uniformly stirring to obtain the dietary fiber probiotic composition.
The preparation method of the cherry and green plum healthy flavor solid beverage comprises the following steps:
the raw materials are put into a mixer according to the formula and are uniformly mixed; and then, sealing and filling by using a filling machine to obtain the cherry and green plum solid beverage with healthy flavor.
The invention has the beneficial effects that: the solid beverage disclosed by the invention is reasonably matched with the raw material formula, so that the solid beverage not only has rich nutritional value and good health-care effect, but also is delicious in taste, convenient to carry and eat and long in quality guarantee period. The dietary fiber probiotic composition prepared from the raw materials of the ginseng dietary fiber, the oat beta-glucan, the silkworm pupa protein peptide and the probiotic microcapsule has the advantages that the substances interact with each other to realize synergistic interaction, so that the intestinal flora is effectively regulated, the food digestion is promoted, the intestinal peristalsis is increased, and the constipation is prevented. The soybean protein isolate, the hair weed polysaccharide and the modified chitosan in the wall material of the probiotic microcapsule form a compact network through the interaction among different molecules, so that the activity of the probiotics is improved, and the survival rate of the probiotics in a simulated gastric acid environment is improved.
Detailed Description
The examples employ sources of each substance:
bifidobacterium breve, strain number: CGMCC1.3001, purchased from China general microbiological culture Collection center.
Lactobacillus rhamnosus, strain number: CGMCC1.549, purchased from China general microbiological culture Collection center.
Streptococcus thermophilus, strain number: CGMCC1.6472, purchased from China general microbiological culture Collection center.
The preparation method of the ginseng dietary fiber adopted in the embodiment comprises the following steps: drying Ginseng radix, pulverizing, and sieving with 100 mesh sieve to obtain Ginseng radix powder; adding ginseng powder into water, uniformly mixing, soaking for 15h, centrifuging, taking precipitate, and drying to obtain the ginseng dietary fiber, wherein the mass ratio of the ginseng powder to the water is 1.
Nostoc flagelliforme polysaccharide is derived from nostoc flagelliforme and has the appearance: loose powder, no caking, no macroscopic impurities, particle size: 80-120 mesh, moisture: 5% or less, total number of colonies: < 1000, purchased from Ningxia Vanilla Biotechnology Ltd.
Oat beta-glucan, cat no: 369 food grade, purchased from Hippon Biotechnology Inc.
Silkworm pupa protein peptide, cat No.: FM02-121510, purchased from Shaanxi femto-meter Biotech.
Soy protein isolate, food grade, cat #: 54522021, purchased from Nanjing Songguan Biotech, inc.
MRS broth, cat # s: a12726, purchased from western chemical technology (shandong) limited.
Example 1
The cherry and green plum healthy flavor solid beverage comprises the following raw materials in parts by weight: 22 parts of green plum powder, 28 parts of acerola powder, 17 parts of whey protein powder, 2 parts of glutamine, 8 parts of dietary fiber probiotic composition, 4 parts of sorbitol, 3 parts of inulin, 0.5 part of maltodextrin and 0.3 part of tricalcium phosphate.
The dietary fiber probiotic composition is prepared from the following raw materials in parts by weight: 15 parts of ginseng dietary fiber, 8 parts of oat beta-glucan, 6 parts of silkworm pupa protein peptide and 3 parts of probiotics. The probiotics comprise bifidobacterium breve, lactobacillus rhamnosus and streptococcus thermophilus according to a mass ratio of 2:1:1 by mixing.
The preparation method of the cherry and green plum healthy flavor solid beverage comprises the following steps:
the raw materials are put into a mixer according to the formula and are uniformly mixed; and then, sealing and filling by adopting a filling machine to obtain the cherry and green plum solid beverage with healthy flavor.
Example 2
The cherry and green plum healthy flavor solid beverage comprises the following raw materials in parts by weight: 22 parts of green plum powder, 28 parts of acerola powder, 17 parts of whey protein powder, 2 parts of glutamine, 8 parts of dietary fiber probiotic composition, 4 parts of sorbitol, 3 parts of inulin, 0.5 part of maltodextrin and 0.3 part of tricalcium phosphate.
The dietary fiber probiotic composition is prepared from the following raw materials in parts by weight: 15 parts of ginseng dietary fiber, 8 parts of oat beta-glucan, 6 parts of silkworm pupa protein peptide and 3 parts of probiotic microcapsule.
The preparation method of the probiotic microcapsule comprises the following steps:
s1, inoculating probiotics to an MRS broth culture medium in an inoculation amount of 3%, culturing for 20 hours at 37 ℃ at a rotating speed of 180r/min, and centrifuging at 4 ℃ to obtain bacterial sludge;
s2, adding the soybean protein isolate and the chitosan into water, and uniformly mixing to obtain a mixed solution I, wherein the mass ratio of the soybean protein isolate to the chitosan to the water is 8; adding the nostoc flagelliforme polysaccharide and the sodium alginate into water, and uniformly mixing to obtain a mixed solution II, wherein the mass ratio of the nostoc flagelliforme polysaccharide to the sodium alginate to the water is (6); adding the mixed solution I into the mixed solution II, stirring for 15min at a speed of 200r/min, heating to 80 ℃, and reacting for 20min to obtain gel, wherein the mass ratio of the mixed solution I to the mixed solution II is (2); adding the bacterial sludge into the gel, uniformly mixing, washing and drying to obtain the probiotic microcapsule, wherein the mass ratio of the bacterial sludge to the gel is (2). The probiotics comprise bifidobacterium breve, lactobacillus rhamnosus and streptococcus thermophilus according to a mass ratio of 2:1:1 are mixed.
The preparation method of the cherry and green plum healthy flavor solid beverage comprises the following steps:
the raw materials are put into a mixer according to the formula and are uniformly mixed; and then, sealing and filling by using a filling machine to obtain the cherry and green plum solid beverage with healthy flavor.
Example 3
The cherry and green plum healthy flavor solid beverage comprises the following raw materials in parts by weight: 22 parts of green plum powder, 28 parts of acerola powder, 17 parts of whey protein powder, 2 parts of glutamine, 8 parts of dietary fiber probiotic composition, 4 parts of sorbitol, 3 parts of inulin, 0.5 part of maltodextrin and 0.3 part of tricalcium phosphate.
The dietary fiber probiotic composition is prepared from the following raw materials in parts by weight: 15 parts of ginseng dietary fiber, 8 parts of oat beta-glucan, 6 parts of silkworm pupa protein peptide and 3 parts of probiotic microcapsule.
The preparation method of the probiotic microcapsule comprises the following steps:
s1, inoculating probiotics to an MRS broth culture medium in an inoculation amount of 3%, culturing at 37 ℃ for 20h at a rotating speed of 180r/min, and centrifuging at 4 ℃ to obtain bacterial sludge;
s2, adding the soybean protein isolate and the modified chitosan into water, and uniformly mixing to obtain a mixed solution I, wherein the mass ratio of the soybean protein isolate to the modified chitosan to the water is 8; adding the nostoc flagelliforme polysaccharide and the sodium alginate into water, and uniformly mixing to obtain a mixed solution II, wherein the mass ratio of the nostoc flagelliforme polysaccharide to the sodium alginate to the water is (6); adding the mixed solution I into the mixed solution II, stirring for 15min at a speed of 200r/min, heating to 80 ℃, and reacting for 20min to obtain gel, wherein the mass ratio of the mixed solution I to the mixed solution II is 2; adding the bacterial sludge into the gel, uniformly mixing, washing and drying to obtain the probiotic microcapsule, wherein the mass ratio of the bacterial sludge to the gel is 2. The probiotics comprise bifidobacterium breve, lactobacillus rhamnosus and streptococcus thermophilus according to a mass ratio of 2:1:1 are mixed.
The preparation method of the modified chitosan comprises the following steps:
(1) Adding chitosan and sodium hydroxide into a 20wt% isopropanol aqueous solution, uniformly mixing, and stirring and reacting at 25 ℃ at a rotation speed of 200r/min for 60min to obtain a chitosan mixed solution, wherein the mass ratio of the chitosan to the sodium hydroxide to the isopropanol aqueous solution is 2; adding monochloroacetic acid into isopropanol, and uniformly mixing to obtain monochloroacetic acid solution, wherein the mass ratio of monochloroacetic acid to isopropanol is 2; adding a monochloroacetic acid solution into a chitosan mixed solution, uniformly mixing, continuously stirring at the rotation speed of 200r/min for reaction for 4 hours at 25 ℃, then adjusting the pH value to be neutral, centrifuging to obtain a supernatant, then adding a 70wt% ethanol aqueous solution, centrifuging to obtain a precipitate, and drying to obtain pretreated chitosan, wherein the mass ratio of the monochloroacetic acid solution to the chitosan mixed solution is 1;
(2) Adding pretreated chitosan into 0.2mol/L MES buffer solution, and uniformly mixing to obtain pretreated chitosan solution, wherein the mass ratio of the pretreated chitosan to the MES buffer solution is 1; adding a modifier into an absolute ethyl alcohol/MES buffer solution, uniformly mixing, then adding 1-ethyl- (3-dimethylaminopropyl) carbodiimide hydrochloride and N-hydroxysuccinimide, uniformly mixing, and keeping the mixture at 4 ℃ for 1h to obtain a modifier solution, wherein the mass ratio of the modifier to the absolute ethyl alcohol/MES buffer solution is 1:9, wherein the mass ratio of the modifier to the 1-ethyl- (3-dimethylaminopropyl) carbodiimide hydrochloride to the N-hydroxysuccinimide is 1; adding a modifier solution into a pretreated chitosan solution, uniformly mixing, then respectively adopting 1mol/L HCl and 1mol/L NaOH aqueous solution to adjust the pH value to 6.5, stirring and reacting at room temperature for 12 hours at 200r/min, then adjusting the pH value to 6 by using 1mol/LHCl, finally adding absolute ethyl alcohol, centrifuging, taking precipitate, washing and drying to obtain the modified chitosan, wherein the mass ratio of the modifier solution to the pretreated chitosan solution is 3. The modifier is prepared from caffeic acid and ursolic acid in a mass ratio of 1:2, mixing the components.
The preparation method of the cherry and green plum healthy flavor solid beverage comprises the following steps:
the raw materials are put into a mixing machine according to the formula and are uniformly mixed; and then, sealing and filling by using a filling machine to obtain the cherry and green plum solid beverage with healthy flavor.
Example 4
The cherry and green plum healthy flavor solid beverage comprises the following raw materials in parts by weight: 22 parts of green plum powder, 28 parts of acerola powder, 17 parts of whey protein powder, 2 parts of glutamine, 8 parts of dietary fiber probiotic composition, 4 parts of sorbitol, 3 parts of inulin, 0.5 part of maltodextrin and 0.3 part of tricalcium phosphate.
The dietary fiber probiotic composition is prepared from the following raw materials in parts by weight: 15 parts of ginseng dietary fiber, 8 parts of oat beta-glucan, 6 parts of silkworm pupa protein peptide and 3 parts of probiotic microcapsule.
The preparation method of the probiotic microcapsule comprises the following steps:
s1, inoculating probiotics to an MRS broth culture medium in an inoculation amount of 3%, culturing for 20 hours at 37 ℃ at a rotating speed of 180r/min, and centrifuging at 4 ℃ to obtain bacterial sludge;
s2, adding the soybean protein isolate and the modified chitosan into water, and uniformly mixing to obtain a mixed solution I, wherein the mass ratio of the soybean protein isolate to the modified chitosan to the water is (8); adding the nostoc flagelliforme polysaccharide and the sodium alginate into water, and uniformly mixing to obtain a mixed solution II, wherein the mass ratio of the nostoc flagelliforme polysaccharide to the sodium alginate to the water is (6); adding the mixed solution I into the mixed solution II, stirring for 15min at a speed of 200r/min, heating to 80 ℃, and reacting for 20min to obtain gel, wherein the mass ratio of the mixed solution I to the mixed solution II is 2; adding the bacterial sludge into the gel, uniformly mixing, washing and drying to obtain the probiotic microcapsule, wherein the mass ratio of the bacterial sludge to the gel is 2. The probiotics comprise bifidobacterium breve, lactobacillus rhamnosus and streptococcus thermophilus according to the mass ratio of 2:1:1 by mixing.
The preparation method of the modified chitosan comprises the following steps:
(1) Adding chitosan and sodium hydroxide into a 20wt% isopropanol aqueous solution, uniformly mixing, and stirring and reacting at 25 ℃ at a rotation speed of 200r/min for 60min to obtain a chitosan mixed solution, wherein the mass ratio of the chitosan to the sodium hydroxide to the isopropanol aqueous solution is 2; adding monochloroacetic acid into isopropanol, and uniformly mixing to obtain a monochloroacetic acid solution, wherein the mass ratio of monochloroacetic acid to isopropanol is (2); adding a monochloroacetic acid solution into a chitosan mixed solution, uniformly mixing, continuously stirring at the rotation speed of 200r/min for reaction for 4 hours at 25 ℃, then adjusting the pH value to be neutral, centrifuging to obtain a supernatant, then adding a 70wt% ethanol aqueous solution, centrifuging to obtain a precipitate, and drying to obtain pretreated chitosan, wherein the mass ratio of the monochloroacetic acid solution to the chitosan mixed solution is 1;
(2) Adding pretreated chitosan into 0.2mol/L MES buffer solution, and uniformly mixing to obtain pretreated chitosan solution, wherein the mass ratio of the pretreated chitosan to the MES buffer solution is 1; adding a modifier into an absolute ethyl alcohol/MES buffer solution, uniformly mixing, then adding 1-ethyl- (3-dimethylaminopropyl) carbodiimide hydrochloride and N-hydroxysuccinimide, uniformly mixing, and keeping at 4 ℃ for 1h to obtain a modifier solution, wherein the mass ratio of the modifier to the absolute ethyl alcohol/MES buffer solution is 1:9, wherein the mass ratio of the modifier to the 1-ethyl- (3-dimethylaminopropyl) carbodiimide hydrochloride to the N-hydroxysuccinimide is 1; adding a modifier solution into a pretreated chitosan solution, uniformly mixing, then respectively adopting 1mol/L HCl and 1mol/L NaOH aqueous solution to adjust the pH value to 6.5, stirring and reacting at room temperature for 12 hours at 200r/min, then adjusting the pH value to 6 by using 1mol/LHCl, finally adding absolute ethyl alcohol, centrifuging, taking precipitate, washing and drying to obtain the modified chitosan, wherein the mass ratio of the modifier solution to the pretreated chitosan solution is 3. The modifier is caffeic acid.
The preparation method of the cherry and green plum healthy flavor solid beverage comprises the following steps:
the raw materials are put into a mixing machine according to the formula and are uniformly mixed; and then, sealing and filling by using a filling machine to obtain the cherry and green plum solid beverage with healthy flavor.
Example 5
The cherry and green plum healthy flavor solid beverage comprises the following raw materials in parts by weight: 22 parts of green plum powder, 28 parts of acerola powder, 17 parts of whey protein powder, 2 parts of glutamine, 8 parts of dietary fiber probiotic composition, 4 parts of sorbitol, 3 parts of inulin, 0.5 part of maltodextrin and 0.3 part of tricalcium phosphate.
The dietary fiber probiotic composition is prepared from the following raw materials in parts by weight: 15 parts of ginseng dietary fiber, 8 parts of oat beta-glucan, 6 parts of silkworm pupa protein peptide and 3 parts of probiotic microcapsule.
The preparation method of the probiotic microcapsule comprises the following steps:
s1, inoculating probiotics to an MRS broth culture medium in an inoculation amount of 3%, culturing for 20 hours at 37 ℃ at a rotating speed of 180r/min, and centrifuging at 4 ℃ to obtain bacterial sludge;
s2, adding the soybean protein isolate and the modified chitosan into water, and uniformly mixing to obtain a mixed solution I, wherein the mass ratio of the soybean protein isolate to the modified chitosan to the water is (8); adding the nostoc flagelliforme polysaccharide and the sodium alginate into water, and uniformly mixing to obtain a mixed solution II, wherein the mass ratio of the nostoc flagelliforme polysaccharide to the sodium alginate to the water is (6); adding the mixed solution I into the mixed solution II, stirring for 15min at a speed of 200r/min, heating to 80 ℃, and reacting for 20min to obtain gel, wherein the mass ratio of the mixed solution I to the mixed solution II is 2; adding the bacterial sludge into the gel, uniformly mixing, washing and drying to obtain the probiotic microcapsule, wherein the mass ratio of the bacterial sludge to the gel is 2. The probiotics comprise bifidobacterium breve, lactobacillus rhamnosus and streptococcus thermophilus according to a mass ratio of 2:1:1 by mixing.
The preparation method of the modified chitosan comprises the following steps:
(1) Adding chitosan and sodium hydroxide into a 20wt% isopropanol aqueous solution, uniformly mixing, stirring at 25 ℃ at a rotation speed of 200r/min for reaction for 60min to obtain a chitosan mixed solution, wherein the mass ratio of the chitosan to the sodium hydroxide to the isopropanol aqueous solution is (2); adding monochloroacetic acid into isopropanol, and uniformly mixing to obtain monochloroacetic acid solution, wherein the mass ratio of monochloroacetic acid to isopropanol is 2; adding a monochloroacetic acid solution into a chitosan mixed solution, uniformly mixing, continuously stirring at the rotation speed of 200r/min for reaction for 4 hours at 25 ℃, then adjusting the pH value to be neutral, centrifuging to obtain a supernatant, then adding a 70wt% ethanol aqueous solution, centrifuging to obtain a precipitate, and drying to obtain pretreated chitosan, wherein the mass ratio of the monochloroacetic acid solution to the chitosan mixed solution is 1;
(2) Adding pretreated chitosan into 0.2mol/L MES buffer solution, and uniformly mixing to obtain pretreated chitosan solution, wherein the mass ratio of the pretreated chitosan to the MES buffer solution is 1; adding a modifier into an absolute ethyl alcohol/MES buffer solution, uniformly mixing, then adding 1-ethyl- (3-dimethylaminopropyl) carbodiimide hydrochloride and N-hydroxysuccinimide, uniformly mixing, and keeping at 4 ℃ for 1h to obtain a modifier solution, wherein the mass ratio of the modifier to the absolute ethyl alcohol/MES buffer solution is 1:9, wherein the mass ratio of the modifier to the 1-ethyl- (3-dimethylaminopropyl) carbodiimide hydrochloride to the N-hydroxysuccinimide is 1; adding a modifier solution into a pretreated chitosan solution, uniformly mixing, then respectively adopting 1mol/L HCl and 1mol/L NaOH aqueous solution to adjust the pH value to 6.5, stirring and reacting at 200r/min for 12 hours at room temperature, then adjusting the pH value to 6 by using 1mol/L HCl, finally adding absolute ethyl alcohol, centrifuging to obtain a precipitate, washing and drying to obtain the modified chitosan, wherein the mass ratio of the modifier solution to the pretreated chitosan solution is 3. The modifier is ursolic acid.
The preparation method of the cherry and green plum healthy flavor solid beverage comprises the following steps:
the raw materials are put into a mixer according to the formula and are uniformly mixed; and then, sealing and filling by using a filling machine to obtain the cherry and green plum solid beverage with healthy flavor.
Example 6
The cherry and green plum healthy flavor solid beverage comprises the following raw materials in parts by weight: 22 parts of green plum powder, 28 parts of acerola powder, 17 parts of whey protein powder, 2 parts of glutamine, 8 parts of dietary fiber probiotic composition, 4 parts of sorbitol, 3 parts of inulin, 0.5 part of maltodextrin and 0.3 part of tricalcium phosphate.
The dietary fiber probiotic composition is prepared from the following raw materials in parts by weight: 15 parts of ginseng dietary fiber, 8 parts of oat beta-glucan, 6 parts of silkworm pupa protein peptide and 3 parts of probiotic microcapsule.
The preparation method of the probiotic microcapsule comprises the following steps:
s1, inoculating probiotics to an MRS broth culture medium in an inoculation amount of 3%, culturing at 37 ℃ for 20h at a rotating speed of 180r/min, and centrifuging at 4 ℃ to obtain bacterial sludge;
s2, adding the soybean protein isolate and the modified chitosan into water, and uniformly mixing to obtain a mixed solution I, wherein the mass ratio of the soybean protein isolate to the modified chitosan to the water is 8; adding the Nostoc flagelliforme polysaccharide and sodium alginate into water, and uniformly mixing to obtain a mixed solution II, wherein the mass ratio of the Nostoc flagelliforme polysaccharide to the sodium alginate to the water is 6; adding the mixed solution I into the mixed solution II, stirring for 15min at a speed of 200r/min, heating to 80 ℃, and reacting for 20min to obtain gel, wherein the mass ratio of the mixed solution I to the mixed solution II is 2; adding the bacterial sludge into the gel, uniformly mixing, washing and drying to obtain the probiotic microcapsule, wherein the mass ratio of the bacterial sludge to the gel is 2. The probiotics comprise bifidobacterium breve, lactobacillus rhamnosus and streptococcus thermophilus according to the mass ratio of 2:1:1 are mixed.
The preparation method of the modified chitosan comprises the following steps:
adding chitosan into 0.2mol/L MES buffer solution, and uniformly mixing to obtain chitosan solution, wherein the mass ratio of the chitosan to the MES buffer solution is 1; adding a modifier into an absolute ethyl alcohol/MES buffer solution, uniformly mixing, then adding 1-ethyl- (3-dimethylaminopropyl) carbodiimide hydrochloride and N-hydroxysuccinimide, uniformly mixing, and keeping at 4 ℃ for 1h to obtain a modifier solution, wherein the mass ratio of the modifier to the absolute ethyl alcohol/MES buffer solution is 1:9, wherein the mass ratio of the modifier to the 1-ethyl- (3-dimethylaminopropyl) carbodiimide hydrochloride to the N-hydroxysuccinimide is 1; adding a modifier solution into a chitosan solution, uniformly mixing, then respectively adopting 1mol/L HCl and 1mol/L NaOH aqueous solution to adjust the pH value to 6.5, stirring and reacting at room temperature for 12 hours at 200r/min, then adjusting the pH value to 6 by using 1mol/L HCl, finally adding absolute ethyl alcohol, centrifuging, taking precipitate, washing and drying to obtain the modified chitosan, wherein the mass ratio of the modifier solution to the chitosan solution is 3. The modifier is ursolic acid.
The preparation method of the cherry and green plum healthy flavor solid beverage comprises the following steps:
the raw materials are put into a mixer according to the formula and are uniformly mixed; and then, sealing and filling by adopting a filling machine to obtain the cherry and green plum solid beverage with healthy flavor.
Test example 1
Performance evaluation of dietary fiber probiotic compositions: 70 SPF male mice of 18-22g were selected and adaptively cultured at 22 ℃ and a relative humidity of 46-50% for 3 days, and the mice were randomly divided into 7 groups of 10 mice each, namely, a blank control group, an example 1 administration group, an example 2 administration group, an example 3 administration group, an example 4 administration group, an example 5 administration group and an example 6 administration group. The food is fasted for 24 hours in the morning 1 day before the molding. Calculated according to the recommended amount of a human body of 10g/d, the administration amount of the dietary fiber probiotic composition in each embodiment is 4 times of the recommended amount of the human body, after the test medicine is prepared, the stomach of a mouse is irrigated according to BW volume, physiological saline is irrigated to the stomach of a blank control group, excrement is collected aseptically once a day after continuous 14 days, and intestinal flora is detected.
Prior to administration of the test drug, the mouse feces were aseptically serially diluted 0.1g in 10-fold, and the appropriate dilutions were selected and inoculated on each medium. After culturing, identifying and counting bacterial colonies according to bacterial colony morphology, gram staining microscopy, biochemical reaction and the like, calculating the number of bacteria in wet excrement per gram, and taking the number of the bacteria to perform statistical treatment. 24h after the last test sample administration, intestinal flora was measured by taking fecal faeces in the same manner as before the experiment (n =10, logcfu/g).
TABLE 1 test results for modulating intestinal flora (logCFU/g)
| Bifidobacterium | Enterobacter | Enterococcus | |
| Example 1 | 8.31 | 12.81 | 12.54 |
| Example 2 | 10.14 | 11.56 | 11.45 |
| Example 3 | 13.25 | 8.74 | 8.23 |
| Example 4 | 12.47 | 9.01 | 9.12 |
| Example 5 | 12.02 | 9.69 | 9.78 |
| Example 6 | 11.26 | 10.48 | 10.31 |
| Blank control group | 7.8 | 13.41 | 13.69 |
By comparing example 3 with example 1, it was found that the dietary fiber probiotic composition prepared in example 3 increased the amount of bifidobacteria in the feces of the test mice, decreased the amount of enterobacteria and enterococci, and had a good effect of regulating the intestinal flora, probably due to: the amphipathic chitosan is obtained by introducing the vanillic acid and the ursolic acid into the chitosan, so that the stability of the probiotic microcapsule is improved on one hand, and the quantity of escherichia coli and enterococcus in an intestinal tract is effectively reduced due to the synergistic effect of the caffeic acid and the ursolic acid on the other hand, so that the probiotics can be released in the intestinal tract, the proliferation of the probiotics is promoted, and the performance of the intestinal tract is improved. The probiotics is treated by adopting soybean protein isolate, hair weeds polysaccharide, chitosan and alginate as wall materials to prepare the probiotics microcapsule, so that the survival rate and the bioavailability of the probiotics are improved.
Test example 2
Evaluation of gastric acid resistance of the probiotic microcapsules: weighing 0.6g of the probiotic microcapsules prepared in each example, dispersing the probiotic microcapsules in 5mL of simulated gastric juice, and uniformly mixing to obtain a sample solution; shake-culturing the sample solution at 37 deg.C for 2.5h, transferring 0.5mL sample solution every 30min, shake-culturing in simulated gastric juice for 2h to release thallus completely, transferring 0.5mL sample solution from the simulated gastric juice, diluting in gradient, and counting viable bacteria by adopting MRS agar medium pouring culture method.
The preparation method of the simulated gastric fluid comprises the following steps: dissolving 2.0g NaCl and 7mL of 36% HCl solution in 900mL deionized water, adjusting pH to 1.2, adding 3.2g pepsin, diluting to 1000mL, storing at 4 deg.C to obtain simulated gastric fluid.
Table 2 results of the stomach acid resistance test of probiotic microcapsules
After the probiotic microcapsules prepared by the invention are treated by simulated gastric acid, the viable count can still reach 10 8 CFU/g, therefore, the probiotic microcapsule prepared by the invention has good acid resistance. The invention takes soybean protein isolate, hair weed polysaccharide, chitosan and alginate as wall materials and probiotics as core materials to prepare the probiotic microcapsules, wherein the soybean protein isolate, the hair weed polysaccharide and the modified chitosan in the wall materials form a compact network through the interaction among different molecules, thereby improving the activity of the probiotics and increasing the survival rate of the probiotics in the simulated gastric acid environment. The invention adopts caffeic acid and ursolic acid to make shellsThe polysaccharide is modified to obtain amphiphilic chitosan, hydrophobic groups in caffeic acid and ursolic acid are mutually bound, and the release of probiotics in acidic gastric juice is effectively reduced.
Test example 3
Evaluation of stability of probiotic microcapsules: the probiotic microcapsules prepared in the examples are respectively subjected to stability tests, and the test method comprises the following steps: the cells were stored at 4.0 ℃ for 90 days and the viable count was determined.
Table 3 stability test results of probiotic microcapsules
Examples 3-4 the viable count of the probiotic microcapsules prepared according to the invention reached 10 9 CFU/g, has good storage stability. The viable count of the probiotic microcapsules in example 1 decreased significantly after 90 days of storage, which may be due to factors such as storage environment, air, etc., decreasing the survival rate.
Claims (3)
1. The cherry and green plum solid beverage with the healthy flavor is characterized in that: the feed comprises the following raw materials in parts by weight: 20-25 parts of green plum powder, 25-30 parts of acerola powder, 15-20 parts of whey protein powder, 1-3 parts of glutamine, 5-10 parts of dietary fiber probiotic composition, 3-5 parts of sorbitol, 1-4 parts of inulin, 0.3-0.6 part of maltodextrin and 0.1-0.4 part of tricalcium phosphate;
the preparation method of the dietary fiber probiotic composition comprises the following steps: adding 10-15 parts by weight of ginseng dietary fiber, 5-8 parts by weight of oat beta-glucan, 3-6 parts by weight of silkworm pupa protein peptide and 1-3 parts by weight of probiotic microcapsule into a mixing machine, and uniformly stirring to obtain the feed additive;
the preparation method of the probiotic microcapsule comprises the following steps:
s1, inoculating probiotics to an MRS broth culture medium in an inoculation amount of 1-3%, culturing for 20-24h, and centrifuging to obtain bacterial sludge;
s2, adding the soybean protein isolate and the modified chitosan into water, and uniformly mixing to obtain a mixed solution I, wherein the mass ratio of the soybean protein isolate to the modified chitosan to the water is (5-10) to (2-6) to (80-120); adding the Nostoc flagelliforme polysaccharide and the sodium alginate into water, and uniformly mixing to obtain a mixed solution II, wherein the mass ratio of the Nostoc flagelliforme polysaccharide to the sodium alginate to the water is (3-7) to (2-4) to (80-100); adding the mixed solution I into the mixed solution II, stirring for 10-20min, heating to 70-80 ℃, reacting for 10-20min to obtain gel, wherein the mass ratio of the mixed solution I to the mixed solution II is (1-3) to 1; adding the bacterial sludge into the gel, uniformly mixing, washing and drying to obtain the probiotic microcapsule, wherein the mass ratio of the bacterial sludge to the gel is (1-2) to 1, and uniformly mixing;
the preparation method of the modified chitosan comprises the following steps:
(1) Adding chitosan and sodium hydroxide into 15-20wt% isopropanol water solution, mixing, and stirring at 20-25 deg.C for reaction for 30-60min to obtain chitosan mixed solution; adding monochloroacetic acid into isopropanol, and uniformly mixing to obtain monochloroacetic acid solution, wherein the mass ratio of monochloroacetic acid to isopropanol is (1-2) to 1; adding a monochloroacetic acid solution into the chitosan mixed solution, uniformly mixing, stirring at 20-25 ℃ for reaction for 3-4h, then adjusting the pH to be neutral, centrifuging to obtain a supernatant, adding a 60-70wt% ethanol aqueous solution, centrifuging to obtain a precipitate, and drying to obtain pretreated chitosan;
(2) Adding pretreated chitosan into 0.1-0.2mol/L MES buffer solution, and mixing uniformly to obtain pretreated chitosan solution, wherein the mass ratio of the pretreated chitosan to the MES buffer solution is 1 (30-50); adding a modifier into an absolute ethyl alcohol/MES buffer solution, uniformly mixing, then adding 1-ethyl- (3-dimethylaminopropyl) carbodiimide hydrochloride and N-hydroxysuccinimide, uniformly mixing, and keeping the mixture at the temperature of 0-4 ℃ for 1-2 hours to obtain a modifier solution, wherein the absolute ethyl alcohol/MES buffer solution is prepared by mixing absolute ethyl alcohol and an MES buffer solution according to a mass ratio of 1: (6-9) mixing; adding the modifier solution into the pretreated chitosan solution, uniformly mixing, adjusting the pH to 5-7, stirring at room temperature for reaction for 10-12h, adjusting the pH to 5-6, finally adding absolute ethyl alcohol, centrifuging to obtain a precipitate, washing and drying to obtain modified chitosan; the modifier is a mixture of caffeic acid and ursolic acid.
2. The cherry and green plum healthy flavor solid beverage as claimed in claim 1, wherein: the composition comprises the following raw materials in parts by weight: 22 parts of green plum powder, 28 parts of acerola powder, 17 parts of whey protein powder, 2 parts of glutamine, 8 parts of dietary fiber probiotic composition, 4 parts of sorbitol, 3 parts of inulin, 0.5 part of maltodextrin and 0.3 part of tricalcium phosphate;
the dietary fiber probiotic composition is prepared from the following raw materials in parts by weight: 15 parts of ginseng dietary fiber, 8 parts of oat beta-glucan, 6 parts of silkworm pupa protein peptide and 3 parts of probiotic microcapsule;
the preparation method of the probiotic microcapsule comprises the following steps:
s1, inoculating probiotics to an MRS broth culture medium in an inoculation amount of 3%, culturing at 37 ℃ for 20h at a rotating speed of 180r/min, and centrifuging at 4 ℃ to obtain bacterial sludge;
s2, adding the soybean protein isolate and the modified chitosan into water, and uniformly mixing to obtain a mixed solution I, wherein the mass ratio of the soybean protein isolate to the modified chitosan to the water is 8; adding the nostoc flagelliforme polysaccharide and the sodium alginate into water, and uniformly mixing to obtain a mixed solution II, wherein the mass ratio of the nostoc flagelliforme polysaccharide to the sodium alginate to the water is (6); adding the mixed solution I into the mixed solution II, stirring for 15min at a speed of 200r/min, heating to 80 ℃, and reacting for 20min to obtain gel, wherein the mass ratio of the mixed solution I to the mixed solution II is 2; adding the bacterial sludge into the gel, uniformly mixing, washing and drying to obtain the probiotic microcapsule, wherein the mass ratio of the bacterial sludge to the gel is 2; the probiotics comprise bifidobacterium breve, lactobacillus rhamnosus and streptococcus thermophilus according to a mass ratio of 2:1:1, mixing;
the preparation method of the modified chitosan comprises the following steps:
(1) Adding chitosan and sodium hydroxide into a 20wt% isopropanol aqueous solution, uniformly mixing, and stirring and reacting at 25 ℃ at a rotation speed of 200r/min for 60min to obtain a chitosan mixed solution, wherein the mass ratio of the chitosan to the sodium hydroxide to the isopropanol aqueous solution is 2; adding monochloroacetic acid into isopropanol, and uniformly mixing to obtain monochloroacetic acid solution, wherein the mass ratio of monochloroacetic acid to isopropanol is 2; adding a monochloroacetic acid solution into a chitosan mixed solution, uniformly mixing, continuously stirring at the temperature of 25 ℃ and the rotating speed of 200r/min for reaction for 4 hours, then adjusting the pH value to be neutral, centrifuging to obtain a supernatant, then adding a 70wt% ethanol aqueous solution, centrifuging to obtain a precipitate, and drying to obtain pretreated chitosan, wherein the mass ratio of the monochloroacetic acid solution to the chitosan mixed solution is 1;
(2) Adding pretreated chitosan into 0.2mol/L MES buffer solution, and uniformly mixing to obtain pretreated chitosan solution, wherein the mass ratio of the pretreated chitosan to the MES buffer solution is 1; adding a modifier into an absolute ethyl alcohol/MES buffer solution, uniformly mixing, then adding 1-ethyl- (3-dimethylaminopropyl) carbodiimide hydrochloride and N-hydroxysuccinimide, uniformly mixing, and keeping at 4 ℃ for 1h to obtain a modifier solution, wherein the mass ratio of the modifier to the absolute ethyl alcohol/MES buffer solution is 1:9, wherein the mass ratio of the modifier to the 1-ethyl- (3-dimethylaminopropyl) carbodiimide hydrochloride to the N-hydroxysuccinimide is 1; adding a modifier solution into a pretreated chitosan solution, uniformly mixing, then respectively adopting 1mol/L HCl and 1mol/L NaOH aqueous solution to adjust the pH value to 6.5, stirring and reacting for 12 hours at room temperature at 200r/min, then adjusting the pH value to 6 by using 1mol/LHCl, finally adding absolute ethyl alcohol, centrifuging, taking precipitate, washing and drying to obtain the modified chitosan, wherein the mass ratio of the modifier solution to the pretreated chitosan solution is 3; the modifier is prepared from caffeic acid and ursolic acid in a mass ratio of 1:2, mixing the components.
3. The method for preparing the cherry and green plum healthy flavor solid beverage as claimed in claim 1, wherein the method comprises the following steps: the method comprises the following steps: the raw materials are put into a mixer according to the formula and are uniformly mixed; and then, sealing and filling by using a filling machine to obtain the cherry and green plum solid beverage with healthy flavor.
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