CN114847481A - Application of ajoene and ajoene nutrition powder for inhibiting helicobacter pylori - Google Patents

Application of ajoene and ajoene nutrition powder for inhibiting helicobacter pylori Download PDF

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Publication number
CN114847481A
CN114847481A CN202210627216.5A CN202210627216A CN114847481A CN 114847481 A CN114847481 A CN 114847481A CN 202210627216 A CN202210627216 A CN 202210627216A CN 114847481 A CN114847481 A CN 114847481A
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China
Prior art keywords
ajoene
powder
temperature
helicobacter pylori
bean
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Pending
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CN202210627216.5A
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Chinese (zh)
Inventor
孙华
于功明
薛景阳
庄凡静
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Shandong Garlic Yuan Tang Bio Technology Co ltd
Qilu University of Technology
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Shandong Garlic Yuan Tang Bio Technology Co ltd
Qilu University of Technology
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Priority to CN202210627216.5A priority Critical patent/CN114847481A/en
Publication of CN114847481A publication Critical patent/CN114847481A/en
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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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/045—Organic compounds containing nitrogen as heteroatom
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products
    • A23L7/25—Fermentation of cereal malt or of cereal by malting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/33—Heterocyclic compounds
    • A61K31/335—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin
    • A61K31/365—Lactones
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
    • A61K9/50—Microcapsules having a gas, liquid or semi-solid filling; Solid microparticles or pellets surrounded by a distinct coating layer, e.g. coated microspheres, coated drug crystals
    • A61K9/5005—Wall or coating material
    • A61K9/5021—Organic macromolecular compounds
    • A61K9/5036—Polysaccharides, e.g. gums, alginate; Cyclodextrin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
    • A61K9/50—Microcapsules having a gas, liquid or semi-solid filling; Solid microparticles or pellets surrounded by a distinct coating layer, e.g. coated microspheres, coated drug crystals
    • A61K9/5005—Wall or coating material
    • A61K9/5021—Organic macromolecular compounds
    • A61K9/5052—Proteins, e.g. albumin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
    • A61K9/50—Microcapsules having a gas, liquid or semi-solid filling; Solid microparticles or pellets surrounded by a distinct coating layer, e.g. coated microspheres, coated drug crystals
    • A61K9/5089—Processes
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P31/00—Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
    • A61P31/04—Antibacterial agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
    • Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change

Abstract

The invention discloses application of ajoene and ajoene nutrition powder for inhibiting helicobacter pylori, and belongs to the technical field of medicines and foods. The ajoene nutrition powder for inhibiting the helicobacter pylori consists of base powder and ajoene microcapsules, wherein the mass content of the ajoene microcapsules is 0.2-1%; the base powder comprises cereal powder, bean powder and fruit and vegetable powder, and the mass ratio of the cereal powder to the bean powder to the fruit and vegetable powder is about 55:35: 10. The invention uses ajoene for inhibiting helicobacter pylori for the first time. And ajoene is prepared into microcapsules and then is mixed with grain powder, bean powder, fruit and vegetable powder and the like to prepare ajoene nutrition powder which is convenient for people to directly eat and can inhibit helicobacter pylori. The ajoene nutrition powder for preparing the helicobacter pylori can be industrially produced in large scale and has strong practical value.

Description

Application of ajoene and ajoene nutrition powder for inhibiting helicobacter pylori
Technical Field
The invention relates to application of ajoene and ajoene nutrition powder for inhibiting helicobacter pylori, belonging to the technical field of medical food.
Background
With the enhancement of health consciousness of people, people are aware of the side effect of antibiotics to human beings, so that the extraction of a compound with bacteriostatic effect from natural products as a bacteriostatic drug has become a hot spot of current research due to low toxicity and bacteriostatic targeting. Helicobacter pylori belongs to gram-negative bacteria, the thallus is spiral, the required growth environment is strict, and the helicobacter pylori belongs to micro-aerobic bacteria. Current studies indicate that H.pylori is a major component of the human gastric microbiota, and that H.pylori in the normal range does not have a serious health impact, but if left to multiply in large numbers it causes a persistent inflammatory response, gastritis, which is the single most potent cause of gastric cancer, and gastric cancer, the second highest mortality in the world. In economically developed countries, H.pylori may cause people to suffer from peptic ulcer and gastric cancer, in economically undeveloped areas people are ill-minded due to medical level and sanitary conditions, and H.pylori infection may not only cause gastric cancer but also may cause a series of related complications such as chronic diarrhea, malnutrition and slow growth, typhoid fever and cholera. Helicobacter pylori is ubiquitous in people in different areas of China, and about 55-60% of people suffer from helicobacter pylori infection. Although most patients generally have no obvious symptoms, a series of symptoms caused by helicobacter pylori does not vary in a small amount, and thus, a specific medicine for eliminating the helicobacter pylori is urgently required to be found.
In recent years, studies on garlic at home and abroad are actively carried out, but at present, domestic studies are mostly focused on the aspects of extraction, refinement and application of allicin, and actually, allicin and other thiosulfinate are not only the source of pungent taste and garlic odor of garlic, but also are unstable and easy to be converted into organic sulfur compounds such as ajoene, vinyl dithiobenzene and thioether at room temperature, so that ajoene as a natural and stable effective active ingredient derived from garlic is increasingly emphasized by the scientific and technological community, and research reports on pharmacological and physiological functions of ajoene are continuously generated, and researches show that ajoene can play an important role in the processes of anticoagulation, blood pressure reduction, detoxification, anticancer, antioxidation, anti-aging, cell-mediated immunity of organisms, humoral immunity regulation and the like.
Disclosure of Invention
According to the invention, research experiments show that ajoene has the effect of inhibiting helicobacter pylori. Therefore, one of the objects of the present invention is to provide a new application of ajoene in the pharmaceutical and food fields: application of ajoene in preparing medicine and food for inhibiting helicobacter pylori is provided.
Technical scheme
Application of ajoene in preparing medicine or food for inhibiting helicobacter pylori is provided.
The invention also aims to provide a health food-ajoene nutrition powder capable of inhibiting helicobacter pylori.
Technical scheme
The ajoene nutrition powder for inhibiting the helicobacter pylori consists of base powder and ajoene microcapsules, wherein the mass content of the ajoene microcapsules is 0.2-1%;
the ajoene microcapsule is prepared by the following method:
emulsifying ajoene by using a mixed emulsifier and then mixing with water to form an oil phase; mixing the wall material with water to form a water phase; adding the water phase into the oil phase at 60-85 deg.C, and stirring to form emulsion; homogenizing the emulsion, and spray drying to obtain ajoene microcapsule;
wherein the dosage proportion of the ajoene to the mixed emulsifier is 30-50 ml: 1.5-2.5 g; the dosage proportion of the ajoene to the water is as follows: 30-50 ml: 400-700 mL; the mixed emulsifier consists of monoglyceride and sucrose ester according to the mass ratio of 1:1-1: 3; the dosage ratio of ajoene in the oil phase to wall materials in the water phase is 30-50 ml: 150- > 250 g; the wall material consists of soybean protein isolate and maltodextrin in a mass ratio of 1:2-1: 5;
the base powder comprises cereal powder, bean powder and fruit and vegetable powder, and the mass ratio of the cereal powder to the bean powder to the fruit and vegetable powder is 55 +/-2: 35 +/-1.5: 10 +/-1;
the cereal powder is prepared from one or more of rice, millet, coix seed, black rice, glutinous rice, buckwheat, oat and germinated brown rice;
the bean powder is prepared from one or more of soybean, black bean, red bean, mung bean, green bean, pea and kidney bean;
the fruit and vegetable powder is prepared from one or more of apple, kiwi fruit, mulberry, fig, red date, medlar, lily, yam, carrot and celery;
the water is distilled water.
The specific conditions in the preparation process of the ajoene microcapsule can adopt the following conditions:
emulsifying ajoene with mixed emulsifier, and mixing with water at 75-85 deg.C; specifically, ajoene is emulsified by mixed emulsifier and then mixed with water, and then is kept at 75-85 ℃ and magnetically stirred for 15-25min to milk white, and then is homogenized once at 15-25MPa and 50-55 ℃ to form an oil phase;
mixing the wall material with water to form a water phase at 50-55 deg.C; magnetic stirring can be adopted in the mixing process, and the magnetic stirring time can be 20-25 min;
adding water phase into oil phase at 75-85 deg.C;
stirring for 30-35min to form emulsion, and magnetic stirring;
the conditions under which the emulsion is homogenised may be: 25-35 MPa;
the conditions under which the emulsion was spray dried were: the air inlet temperature is 180-190 ℃, the air outlet temperature is 110-150 ℃, and the feeding speed is 10-30 mL/s.
After homogenizing the emulsion and before spray drying, sterilizing the emulsion under the following conditions: sterilizing at 110 deg.C for 15 s.
Wherein, the mass ratio of the cereal flour, the bean flour and the fruit and vegetable powder can be specifically as follows: 55:35:10.
The ajoene nutritional powder for inhibiting helicobacter pylori is characterized in that the cereal powder can be prepared from germinated brown rice, or can be prepared from one or more of rice, millet, coix seed, black rice, glutinous rice, buckwheat and oat and germinated brown rice. When the cereal flour is prepared from one or more of rice, millet, coix seed, black rice, glutinous rice, buckwheat and oat and germinated brown rice, the mass content of the germinated brown rice is more than 10%. The cereal flour can also be prepared from rice, glutinous rice, buckwheat, oat and germinated brown rice according to the weight ratio of 20-55: 15-20: 15-20: 15: 5-15 in mass ratio; at this time, ajoene microcapsules in the cereal flour have a synergistic effect, and compared with ajoene microcapsules used in combination with other cereal flours, the ajoene microcapsules are prepared from rice, glutinous rice, buckwheat, oat and germinated brown rice according to the ratio of 20-55: 15-20: 15-20: 15: 5-15, the grain powder can promote the inhibition effect of ajoene microcapsules on helicobacter pylori, so that the inhibition efficiency of ajoene nutrition powder on helicobacter pylori is improved. Specifically, the cereal flour may be prepared from rice, glutinous rice, buckwheat, oat and germinated brown rice by mixing 20-35: 15-20: 15-20: 15: 5-15, or 35-50: 15-20: 15-20: 15: 5-15, or 40-45: 15-20: 15: 15: 10 according to the mass ratio.
The ajoene nutrition powder for inhibiting the helicobacter pylori is characterized in that the basic powder is prepared by fermenting raw materials of the ajoene nutrition powder through probiotics and freeze-drying. The base powder can be prepared by the following method: adding water into the raw materials for preparing the base powder for size mixing, heating the slurry to 60-70 ℃, keeping the temperature for 5-10 minutes, then carrying out superfine grinding until the granularity is below 1.8 microns, then carrying out high-pressure homogenization under the conditions of more than 20MPa and 60-70 ℃, and then sterilizing for more than 30 minutes at more than 80 ℃; cooling the slurry to below 45 deg.C, adding probiotic bacteria, sealing, fermenting at 35-42 deg.C for more than 4 hr, aging at 0-5 deg.C for more than 10 hr, and vacuum freeze drying. The total solid matter content of the slurry is 15-20%. The base powder can also adopt the following preparation method: adding water into the raw materials for preparing the base powder, mixing the slurry until the total solid matter content of the slurry is 15-20%, heating the slurry to 60-70 ℃, keeping the temperature for 5-10 minutes, carrying out superfine grinding until the particle size is below 1.8 microns, carrying out high-pressure homogenization under the conditions of 20-30MPa and 60-70 ℃, and then carrying out sterilization at 80-85 ℃ for 25-30 minutes; cooling the slurry to below 45 deg.C, adding probiotic bacteria, sealing, fermenting at 35-42 deg.C for 4-10 hr, aging at 0-5 deg.C for 10-15 hr, and vacuum freeze drying.
The ingredient change of the bean powder in the optional range of the invention and the ingredient change of the fruit and vegetable powder in the optional range of the invention do not influence the inhibiting effect of the ajoene nutrition powder on the helicobacter pylori.
The basic powder of the ajoene nutrition powder for inhibiting the helicobacter pylori can also comprise milk powder, sugar and other food additives. The addition amount of milk powder, sugar and other food additives can be specifically adjusted according to taste and flavor, and the inhibiting effect on helicobacter pylori is not influenced.
The invention has the beneficial effects that:
the invention uses ajoene for inhibiting helicobacter pylori for the first time. And ajoene is prepared into microcapsules and then is mixed with grain powder, bean powder, fruit and vegetable powder and the like to prepare ajoene nutrition powder which is convenient for people to directly eat and can inhibit helicobacter pylori. According to the ajoene nutritional powder for inhibiting helicobacter pylori, provided by the invention, specific grains are selected as raw materials of the cereal powder and generate a synergistic effect with ajoene microcapsules, so that the inhibiting effect of the ajoene nutritional powder on the helicobacter pylori is obviously improved. The ajoene nutrition powder for preparing the helicobacter pylori can be industrially produced in large scale and has strong practical value.
In the present invention, the term "left or right" means a fluctuation of 5% in the vertical direction.
Detailed Description
The present invention will be further described with reference to the following examples.
In addition, the terms "upper", "lower", "left", "right", "middle" and "one" used in the present specification are for clarity of description, and are not intended to limit the scope of the present invention, and the relative relationship between the terms and the terms is not to be construed as a scope of the present invention.
Example 1.1
A preparation method of ajoene base powder for inhibiting helicobacter pylori comprises the following steps:
(1) preparation of ajoene microcapsules: measuring 30mL of ajoene, heating at the constant temperature of 80 ℃ for 5min, adding 1.5g of mixed emulsifier consisting of monoglyceride and sucrose ester according to the mass ratio of 3:7, adding 500mL of hot water at 80 ℃, keeping the temperature of 80 ℃, magnetically stirring for 20min to be milk white, and homogenizing at 15MPa and 50 ℃ once to form an oil phase; weighing 100g of a mixture of the isolated soy protein and the maltodextrin in a mass ratio of 0.6:1 as a wall material, dissolving the wall material in 150mL of distilled water at 55 ℃, and keeping the temperature of 55 ℃ and magnetically stirring for 20min to ensure that the wall material is well mixed and form a water phase; adding the dissolved water phase into the obtained oil phase to form emulsion, magnetically stirring at 80 deg.C for 30min, and homogenizing under 30 MPa; sterilizing the homogenized emulsion for 15s at 110 ℃ by using an ultrahigh-temperature instant sterilizer; and (3) carrying out spray drying on the sterilized emulsion, wherein the air inlet temperature is 180 ℃, the air outlet temperature is 115 ℃, the feeding speed is 20mL/s, so that the ajoene microcapsule is obtained, and the ajoene microcapsule efficiency is 83.0%.
(2) Preparing base powder: mixing rice, glutinous rice, buckwheat, oat and germinated brown rice according to the weight ratio of 40: 20: 15: 15: 10, removing impurities, cleaning, drying at 50 ℃ for 8 hours until the weight of the raw materials reaches constant, crushing the dried coarse cereals for 8 minutes at-10 ℃ by using a low-temperature ultrafine grinder, and passing all the crushed mixed powder through a 180-mesh sieve to obtain coarse cereal powder; removing impurities from one or more of semen glycines, semen Sojae Atricolor, semen Phaseoli Radiati, semen Pisi Sativi and semen Phaseoli vulgaris, cleaning, drying at 50 deg.C for 8 hr until the weight of the raw materials reaches constant weight, pulverizing at-10 deg.C for 8min by low temperature micronizer, and sieving all the pulverized mixed powder with 180 mesh sieve to obtain bean powder; removing impurities from one or more of apple, kiwi fruit, mulberry, fig, red date, medlar, lily, yam, carrot and celery, cleaning, drying at 50 ℃ for 8 hours until the weight of the raw materials is constant, crushing for 8 minutes at-10 ℃ by a low-temperature ultrafine crusher, and sieving all the crushed mixed powder by a 180-mesh sieve to obtain fruit and vegetable powder; mixing cereal powder, bean powder and fruit and vegetable powder according to the weight ratio of 55:35: mixing the raw materials according to the mass ratio of 10, adding water for mixing until the total solid content of the mixed slurry is 16%, stirring and heating the slurry to 65 ℃, keeping the temperature for 8 minutes, then carrying out superfine grinding with the grain size of 1 micron, then carrying out high-pressure homogenization with the homogenization pressure of 20MPa and the temperature of 65 ℃, then entering a sterilization device with the sterilization temperature of 80 ℃ for 30 minutes, then cooling the slurry to below 45 ℃, adding probiotic strains under the aseptic condition, stirring uniformly, and sealing; fermenting for 5h at 40 deg.C, aging at 4 deg.C for 12h, and vacuum freeze drying to obtain basic powder.
(3) Preparing ajoene nutritional powder: adding the ajoene microcapsules prepared in the step (1) into the base powder to prepare ajoene nutrition powder for inhibiting helicobacter pylori; the mass content of ajoene microcapsules in the ajoene nutrition powder is 0.2%; at this time, the inhibition rate of the ajoene nutrition powder on helicobacter pylori was 67.3%.
Example 1.2
A preparation method of ajoene base powder for inhibiting helicobacter pylori comprises the following steps:
(1) preparation of ajoene microcapsules: measuring 30mL of ajoene, heating at the constant temperature of 80 ℃ for 5min, adding 1.5g of mixed emulsifier consisting of monoglyceride and sucrose ester according to the mass ratio of 3:7, adding 500mL of hot water at 80 ℃, keeping the temperature of 80 ℃, magnetically stirring for 20min to be milk white, and homogenizing at 15MPa and 50 ℃ once to form an oil phase; weighing 100g of a mixture of the isolated soy protein and the maltodextrin in a mass ratio of 0.6:1 as a wall material, dissolving the wall material in 150mL of distilled water at 55 ℃, and keeping the temperature of 55 ℃ and magnetically stirring for 20min to ensure that the wall material is well mixed and form a water phase; adding the dissolved water phase into the obtained oil phase to form emulsion, magnetically stirring at 80 deg.C for 30min, and homogenizing under 30 MPa; sterilizing the homogenized emulsion for 15s at 110 ℃ by using an ultrahigh-temperature instant sterilizer; and (3) carrying out spray drying on the sterilized emulsion, wherein the air inlet temperature is 180 ℃, the air outlet temperature is 115 ℃, and the feeding speed is 20mL/s, so that the ajoene microcapsule is obtained, and the ajoene microcapsule efficiency is 83.0%.
(2) Preparing base powder: removing impurities from germinated brown rice serving as coarse cereals, cleaning, drying at 50 ℃ for 8 hours until the weight of the raw material is constant, crushing the dried coarse cereals for 8 minutes at-10 ℃ by using a low-temperature ultrafine grinder, and passing all the crushed mixed powder through a 180-mesh sieve to obtain coarse cereal powder; removing impurities from one or more of semen glycines, semen Sojae Atricolor, semen Phaseoli Radiati, semen Pisi Sativi and semen Phaseoli vulgaris, cleaning, drying at 50 deg.C for 8 hr until the weight of the raw materials reaches constant weight, pulverizing at-10 deg.C for 8min by low temperature micronizer, and sieving all the pulverized mixed powder with 180 mesh sieve to obtain bean powder; removing impurities from one or more of apple, kiwi fruit, mulberry, fig, red date, medlar, lily, yam, carrot and celery, cleaning, drying at 50 ℃ for 8 hours until the weight of the raw materials is constant, crushing for 8 minutes at-10 ℃ by a low-temperature ultrafine crusher, and sieving all the crushed mixed powder by a 180-mesh sieve to obtain fruit and vegetable powder; mixing cereal powder, bean powder and fruit and vegetable powder according to the weight ratio of 55:35: mixing at a mass ratio of 10, adding water for size mixing to enable the total solid content of the mixed slurry to be 16%, stirring and heating the slurry to 65 ℃, keeping the temperature for 8 minutes, then performing superfine grinding to obtain a fine ground with a particle size of 1 micron, performing high-pressure homogenization with a homogenization pressure of 20MPa and a temperature of 65 ℃, entering a sterilization device with a sterilization temperature of 80 ℃ for 30 minutes, cooling the slurry to below 45 ℃, adding probiotic strains under an aseptic condition, stirring uniformly, and sealing; fermenting for 5h at 40 deg.C, aging at 4 deg.C for 12h, and vacuum freeze drying to obtain basic powder.
(3) Preparing ajoene nutritional powder: adding the ajoene microcapsules prepared in the step (1) into the base powder to prepare ajoene nutrition powder for inhibiting helicobacter pylori; the mass content of ajoene microcapsules in the ajoene nutrition powder is 0.2%; at this time, the inhibition rate of the ajoene nutrition powder on helicobacter pylori is 65.9%.
Example 1.3
A preparation method of ajoene base powder for inhibiting helicobacter pylori comprises the following steps:
(1) preparation of ajoene microcapsules: measuring 30mL of ajoene, heating at the constant temperature of 80 ℃ for 5min, adding 1.5g of mixed emulsifier consisting of monoglyceride and sucrose ester according to the mass ratio of 3:7, adding 500mL of hot water at 80 ℃, keeping the temperature of 80 ℃, magnetically stirring for 20min to be milk white, and homogenizing at 15MPa and 50 ℃ once to form an oil phase; weighing 100g of a mixture of the isolated soy protein and the maltodextrin in a mass ratio of 0.6:1 as a wall material, dissolving the wall material in 150mL of distilled water at 55 ℃, and keeping the temperature of 55 ℃ and magnetically stirring for 20min to ensure that the wall material is well mixed and form a water phase; adding the dissolved water phase into the obtained oil phase to form emulsion, magnetically stirring at 80 deg.C for 30min, and homogenizing under 30 MPa; sterilizing the homogenized emulsion for 15s at 110 ℃ by using an ultrahigh-temperature instant sterilizer; and (3) carrying out spray drying on the sterilized emulsion, wherein the air inlet temperature is 180 ℃, the air outlet temperature is 115 ℃, and the feeding speed is 20mL/s, so that the ajoene microcapsule is obtained, and the ajoene microcapsule efficiency is 83.0%.
(2) Preparing base powder: removing impurities from rice serving as coarse cereals, cleaning, drying at 50 ℃ for 8 hours until the weight of the raw materials is constant, crushing the dried coarse cereals for 8 minutes at-10 ℃ by using a low-temperature ultrafine grinder, and passing all the crushed mixed powder through a 180-mesh sieve to obtain coarse cereal powder; removing impurities from one or more of semen glycines, semen Sojae Atricolor, semen Phaseoli Radiati, semen Pisi Sativi and semen Phaseoli vulgaris, cleaning, drying at 50 deg.C for 8 hr until the weight of the raw materials reaches constant weight, pulverizing at-10 deg.C for 8min by low temperature micronizer, and sieving all the pulverized mixed powder with 180 mesh sieve to obtain bean powder; removing impurities from one or more of apple, kiwi fruit, mulberry, fig, red date, medlar, lily, yam, carrot and celery, cleaning, drying at 50 ℃ for 8 hours until the weight of the raw materials is constant, crushing for 8 minutes at-10 ℃ by a low-temperature ultrafine crusher, and sieving all the crushed mixed powder by a 180-mesh sieve to obtain fruit and vegetable powder; mixing cereal powder, bean powder and fruit and vegetable powder according to the weight ratio of 55:35: mixing the raw materials according to the mass ratio of 10, adding water for mixing until the total solid content of the mixed slurry is 16%, stirring and heating the slurry to 65 ℃, keeping the temperature for 8 minutes, then carrying out superfine grinding with the grain size of 1 micron, then carrying out high-pressure homogenization with the homogenization pressure of 20MPa and the temperature of 65 ℃, then entering a sterilization device with the sterilization temperature of 80 ℃ for 30 minutes, then cooling the slurry to below 45 ℃, adding probiotic strains under the aseptic condition, stirring uniformly, and sealing; fermenting for 5h at 40 deg.C, aging at 4 deg.C for 12h, and vacuum freeze drying to obtain basic powder.
(3) Preparing ajoene nutritional powder: adding the ajoene microcapsules prepared in the step (1) into the base powder to prepare ajoene nutrition powder for inhibiting helicobacter pylori; the mass content of ajoene microcapsules in the ajoene nutrition powder is 0.2%; at this time, the inhibition rate of the ajoene nutrition powder on helicobacter pylori is 62.3%.
Example 1.4
A preparation method of ajoene base powder for inhibiting helicobacter pylori comprises the following steps:
(1) preparation of ajoene microcapsules: measuring 30mL of ajoene, heating at the constant temperature of 80 ℃ for 5min, adding 1.5g of mixed emulsifier consisting of monoglyceride and sucrose ester according to the mass ratio of 3:7, adding 500mL of hot water at 80 ℃, keeping the temperature of 80 ℃, magnetically stirring for 20min to be milk white, and homogenizing at 15MPa and 50 ℃ once to form an oil phase; weighing 100g of a mixture of the isolated soy protein and the maltodextrin in a mass ratio of 0.6:1 as a wall material, dissolving the wall material in 150mL of distilled water at 55 ℃, and keeping the temperature of 55 ℃ and magnetically stirring for 20min to ensure that the wall material is well mixed and form a water phase; adding the dissolved water phase into the obtained oil phase to form emulsion, magnetically stirring at 80 deg.C for 30min, and homogenizing under 30 MPa; sterilizing the homogenized emulsion for 15s at 110 ℃ by using an ultrahigh-temperature instant sterilizer; and (3) carrying out spray drying on the sterilized emulsion, wherein the air inlet temperature is 180 ℃, the air outlet temperature is 115 ℃, and the feeding speed is 20ml/s, so that the ajoene microcapsule is obtained, and the ajoene microcapsule efficiency is 83.0%.
(2) Preparing base powder: removing impurities from glutinous rice serving as coarse cereals, cleaning, drying at 50 ℃ for 8 hours until the weight of the raw materials is constant, crushing the dried coarse cereals for 8 minutes at-10 ℃ by using a low-temperature ultrafine grinder, and passing all the crushed mixed powder through a 180-mesh sieve to obtain coarse cereal powder; removing impurities from one or more of semen glycines, semen Sojae Atricolor, semen Phaseoli Radiati, semen Pisi Sativi and semen Phaseoli vulgaris, cleaning, drying at 50 deg.C for 8 hr until the weight of the raw materials reaches constant weight, pulverizing at-10 deg.C for 8min by low temperature micronizer, and sieving all the pulverized mixed powder with 180 mesh sieve to obtain bean powder; removing impurities from one or more of apple, kiwi fruit, mulberry, fig, red date, medlar, lily, yam, carrot and celery, cleaning, drying at 50 ℃ for 8 hours until the weight of the raw materials is constant, crushing for 8 minutes at-10 ℃ by a low-temperature ultrafine crusher, and sieving all the crushed mixed powder by a 180-mesh sieve to obtain fruit and vegetable powder; mixing cereal powder, bean powder and fruit and vegetable powder according to the weight ratio of 55:35: mixing the raw materials according to the mass ratio of 10, adding water for mixing until the total solid content of the mixed slurry is 16%, stirring and heating the slurry to 65 ℃, keeping the temperature for 8 minutes, then carrying out superfine grinding with the grain size of 1 micron, then carrying out high-pressure homogenization with the homogenization pressure of 20MPa and the temperature of 65 ℃, then entering a sterilization device with the sterilization temperature of 80 ℃ for 30 minutes, then cooling the slurry to below 45 ℃, adding probiotic strains under the aseptic condition, stirring uniformly, and sealing; fermenting for 5h at 40 deg.C, aging at 4 deg.C for 12h, and vacuum freeze drying to obtain basic powder.
(3) Preparing ajoene nutritional powder: adding the ajoene microcapsules prepared in the step (1) into the base powder to prepare ajoene nutrition powder for inhibiting helicobacter pylori; the mass content of ajoene microcapsules in the ajoene nutrition powder is 0.2%; at this time, the inhibition rate of the ajoene nutrition powder on helicobacter pylori is 60.9%.
Example 1.5
A preparation method of ajoene base powder for inhibiting helicobacter pylori comprises the following steps:
(1) preparation of ajoene microcapsules: measuring 30mL of ajoene, heating at the constant temperature of 80 ℃ for 5min, adding 1.5g of mixed emulsifier consisting of monoglyceride and sucrose ester according to the mass ratio of 3:7, adding 500mL of hot water at 80 ℃, keeping the temperature of 80 ℃, magnetically stirring for 20min to be milk white, and homogenizing at 15MPa and 50 ℃ once to form an oil phase; weighing 100g of a mixture of the isolated soy protein and the maltodextrin in a mass ratio of 0.6:1 as a wall material, dissolving the wall material in 150mL of distilled water at 55 ℃, and keeping the temperature of 55 ℃ and magnetically stirring for 20min to ensure that the wall material is well mixed and form a water phase; adding the dissolved water phase into the obtained oil phase to form emulsion, magnetically stirring at 80 deg.C for 30min, and homogenizing under 30 MPa; sterilizing the homogenized emulsion for 15s at 110 ℃ by using an ultrahigh-temperature instant sterilizer; and (3) carrying out spray drying on the sterilized emulsion, wherein the air inlet temperature is 180 ℃, the air outlet temperature is 115 ℃, and the feeding speed is 20ml/s, so that the ajoene microcapsule is obtained, and the ajoene microcapsule efficiency is 83.0%.
(2) Preparing base powder: removing impurities from oat serving as coarse cereals, cleaning, drying at 50 ℃ for 8 hours until the weight of the raw material is constant, crushing the dried coarse cereals for 8 minutes at-10 ℃ by using a low-temperature ultrafine grinder, and passing all the crushed mixed powder through a 180-mesh sieve to obtain coarse cereal powder; removing impurities from one or more of semen glycines, semen Sojae Atricolor, semen Phaseoli Radiati, semen Pisi Sativi and semen Phaseoli vulgaris, cleaning, drying at 50 deg.C for 8 hr until the weight of the raw materials reaches constant weight, pulverizing at-10 deg.C for 8min by low temperature micronizer, and sieving all the pulverized mixed powder with 180 mesh sieve to obtain bean powder; removing impurities from one or more of apple, kiwi fruit, mulberry, fig, red date, medlar, lily, yam, carrot and celery, cleaning, drying at 50 ℃ for 8 hours until the weight of the raw materials is constant, crushing for 8 minutes at-10 ℃ by a low-temperature ultrafine crusher, and sieving all the crushed mixed powder by a 180-mesh sieve to obtain fruit and vegetable powder; mixing cereal powder, bean powder and fruit and vegetable powder according to the weight ratio of 55:35: mixing the raw materials according to the mass ratio of 10, adding water for mixing until the total solid content of the mixed slurry is 16%, stirring and heating the slurry to 65 ℃, keeping the temperature for 8 minutes, then carrying out superfine grinding with the grain size of 1 micron, then carrying out high-pressure homogenization with the homogenization pressure of 20MPa and the temperature of 65 ℃, then entering a sterilization device with the sterilization temperature of 80 ℃ for 30 minutes, then cooling the slurry to below 45 ℃, adding probiotic strains under the aseptic condition, stirring uniformly, and sealing; fermenting for 5h at 40 deg.C, aging at 4 deg.C for 12h, and vacuum freeze drying to obtain basic powder.
(3) Preparing ajoene nutritional powder: adding the ajoene microcapsules prepared in the step (1) into the base powder to prepare ajoene nutrition powder for inhibiting helicobacter pylori; the mass content of ajoene microcapsules in the ajoene nutrition powder is 0.2%; at this time, the inhibition rate of the ajoene nutrition powder on helicobacter pylori is 62.1%.
Example 1.6
A preparation method of ajoene base powder for inhibiting helicobacter pylori comprises the following steps:
(1) preparation of ajoene microcapsules: measuring 30mL of ajoene, heating at the constant temperature of 80 ℃ for 5min, adding 1.5g of mixed emulsifier consisting of monoglyceride and sucrose ester according to the mass ratio of 3:7, adding 500mL of hot water at 80 ℃, keeping the temperature of 80 ℃, magnetically stirring for 20min to be milk white, and homogenizing at 15MPa and 50 ℃ once to form an oil phase; weighing 100g of a mixture of the isolated soy protein and the maltodextrin in a mass ratio of 0.6:1 as a wall material, dissolving the wall material in 150mL of distilled water at 55 ℃, and keeping the temperature of 55 ℃ and magnetically stirring for 20min to ensure that the wall material is well mixed and form a water phase; adding the dissolved water phase into the obtained oil phase to form emulsion, magnetically stirring at 80 deg.C for 30min, and homogenizing under 30 MPa; sterilizing the homogenized emulsion for 15s at 110 ℃ by using an ultrahigh-temperature instant sterilizer; and (3) carrying out spray drying on the sterilized emulsion, wherein the air inlet temperature is 180 ℃, the air outlet temperature is 115 ℃, and the feeding speed is 20mL/s, so that the ajoene microcapsule is obtained, and the ajoene microcapsule efficiency is 83.0%.
(2) Preparing base powder: removing impurities from buckwheat serving as grain coarse cereals, cleaning, drying at 50 ℃ for 8 hours until the weight of the raw materials reaches constant, crushing the dried grain coarse cereals for 8 minutes at-10 ℃ by using a low-temperature ultrafine grinder, and passing all the crushed mixed powder through a 180-mesh sieve to obtain grain coarse cereal powder; removing impurities from one or more of soybean, black bean, red bean, mung bean, green bean, pea and kidney bean, cleaning, drying at 50 ℃ for 8 hours until the weight of the raw materials is constant, crushing for 8 minutes at-10 ℃ by using a low-temperature ultrafine crusher, and sieving all the crushed mixed powder by using a 180-mesh sieve to obtain the bean powder; removing impurities from one or more of apple, kiwi fruit, mulberry, fig, red date, medlar, lily, yam, carrot and celery, cleaning, drying at 50 ℃ for 8 hours until the weight of the raw materials is constant, crushing for 8 minutes at-10 ℃ by a low-temperature ultrafine crusher, and sieving all the crushed mixed powder by a 180-mesh sieve to obtain fruit and vegetable powder; mixing coarse cereal powder, bean powder and fruit and vegetable powder according to a ratio of 55:35: mixing at a mass ratio of 10, adding water for size mixing to enable the total solid content of the mixed slurry to be 16%, stirring and heating the slurry to 65 ℃, keeping the temperature for 8 minutes, then performing superfine grinding to obtain a fine ground with a particle size of 1 micron, performing high-pressure homogenization with a homogenization pressure of 20MPa and a temperature of 65 ℃, entering a sterilization device with a sterilization temperature of 80 ℃ for 30 minutes, cooling the slurry to below 45 ℃, adding probiotic strains under an aseptic condition, stirring uniformly, and sealing; fermenting for 5h at 40 deg.C, aging at 4 deg.C for 12h, and vacuum freeze drying to obtain basic powder.
(3) Preparing ajoene nutritional powder: adding the ajoene microcapsules prepared in the step (1) into the base powder to prepare ajoene nutrition powder for inhibiting helicobacter pylori; the mass content of ajoene microcapsules in the ajoene nutrition powder is 0.2%; at this time, the inhibition rate of the ajoene nutrition powder on helicobacter pylori is 61.9%.
Example 2
A preparation method of ajoene base powder for inhibiting helicobacter pylori comprises the following steps:
(1) preparation of ajoene microcapsules: weighing 35mL of ajoene, heating at a constant temperature of about 80 ℃ for about 10min, adding 1.8g of monoglyceride: adding 550mL of hot water at about 80 ℃ into a mixed emulsifier with a sucrose ester ratio of 3:7, keeping the temperature at 80 ℃, magnetically stirring for 25min to be milk white, and homogenizing at 50 ℃ under 20MPa to form an oil phase; weighing 120g of a mixture of the isolated soy protein and the maltodextrin in a mass ratio of 0.6:1, dissolving the mixture in 180mL of distilled water at 55 ℃, and keeping the temperature of 55 ℃ and magnetically stirring for 25min to ensure that the mixture is very uniform and forms a water phase; adding the dissolved water phase into the obtained oil phase to form emulsion, magnetically stirring at 80 deg.C for 30min, and homogenizing under 30 MPa; sterilizing the homogenized emulsion for 15s at 110 ℃ by using an ultrahigh-temperature instantaneous sterilizer; and (3) carrying out spray drying on the sterilized emulsion, wherein the air inlet temperature is 185 ℃, the air outlet temperature is 115 ℃, and the feeding speed is 30mL/s, so that the ajoene microcapsule is obtained, and the ajoene microcapsule efficiency is 84.0%.
(2) Preparing base powder: mixing rice, glutinous rice, buckwheat, oat and germinated brown rice according to the weight ratio of 35: 20: 15: 15: 15 as cereal grains, removing impurities, cleaning, drying at 60 ℃ for 6 hours until the weight of the raw materials reaches constant, crushing the dried cereal grains for 9 minutes at-15 ℃ by using a low-temperature ultrafine grinder, and passing all the crushed mixed powder through a 180-mesh sieve to obtain cereal grain powder; removing impurities from one or more of semen glycines, semen Sojae Atricolor, semen Phaseoli Radiati, semen Pisi Sativi and semen Phaseoli vulgaris, cleaning, drying at 50 deg.C for 8 hr until the weight of the raw materials reaches constant weight, pulverizing at-10 deg.C for 8min by low temperature micronizer, and sieving all the pulverized mixed powder with 180 mesh sieve to obtain bean powder; removing impurities from one or more of apple, kiwi fruit, mulberry, fig, red date, medlar, lily, yam, carrot and celery, cleaning, drying at 50 ℃ for 8 hours until the weight of the raw materials is constant, crushing for 8 minutes at-10 ℃ by a low-temperature ultrafine crusher, and sieving all the crushed mixed powder by a 180-mesh sieve to obtain fruit and vegetable powder; mixing cereal powder, bean powder and fruit and vegetable powder according to the weight ratio of 55:35: mixing the raw materials according to a mass ratio of 10, adding water for mixing until the total solid content of the mixed slurry is 16%, stirring and heating the slurry to 65 ℃, keeping the temperature for 8 minutes, then carrying out superfine grinding with the grain size of 1.5 microns, then carrying out high-pressure homogenization with the homogenization pressure of 25MPa and the temperature of 65 ℃, then entering a sterilization device with the sterilization temperature of 80 ℃ and the time of 30 minutes, then cooling the slurry to below 45 ℃, adding probiotic strains under the aseptic condition, stirring uniformly, and sealing; fermenting for 5.5h at 39 deg.C, aging at 4 deg.C for 12h, and vacuum freeze drying to obtain basic powder.
(3) Preparing ajoene nutritional powder: adding the ajoene microcapsules prepared in the step (1) into the base powder to prepare ajoene nutrition powder for inhibiting helicobacter pylori; the mass content of ajoene microcapsules in the ajoene nutrition powder is 0.3 percent; at this time, the inhibition rate of the ajoene nutrition powder on helicobacter pylori is 73.4%.
Example 3
A preparation method of ajoene base powder for inhibiting helicobacter pylori comprises the following steps:
(1) preparation of ajoene microcapsules: weighing 40mL ajoene, heating at 80 ℃ for 10min, adding 2g monoglyceride: adding 600mL of hot water at about 80 ℃ into a mixed emulsifier with a sucrose ester ratio of 3:7, keeping the temperature at 80 ℃, magnetically stirring for 25min to be milk white, and homogenizing at 20MPa and 55 ℃ once to form an oil phase; weighing 100g of a mixture of the isolated soy protein and the maltodextrin in a mass ratio of 0.7:1, dissolving the mixture in 450mL of distilled water at 55 ℃, and keeping the temperature at 55 ℃ and magnetically stirring for 25min to ensure that the mixture is very uniform and forms a water phase; adding the dissolved water phase into the obtained oil phase to form emulsion, magnetically stirring at 80 deg.C for 30min, and homogenizing under 30 MPa; sterilizing the homogenized emulsion for 15s at 110 ℃ by using an ultrahigh-temperature instantaneous sterilizer; and (3) carrying out spray drying on the sterilized emulsion, wherein the air inlet temperature is 185 ℃, the air outlet temperature is 115 ℃, and the feeding speed is 30mL/s, so that the ajoene microcapsule is obtained, and the ajoene microcapsule efficiency is 85.0%.
(2) Preparing base powder: mixing rice, glutinous rice, buckwheat, oat and germinated brown rice according to the weight ratio of 30: 20: 20: 15: 15 as cereal grains, removing impurities, cleaning, drying at 60 ℃ for 6 hours until the weight of the raw materials reaches constant, crushing the dried cereal grains for 9 minutes at-15 ℃ by using a low-temperature ultrafine grinder, and passing all the crushed mixed powder through a 180-mesh sieve to obtain cereal grain powder; removing impurities from one or more of semen glycines, semen Sojae Atricolor, semen Phaseoli Radiati, semen Pisi Sativi and semen Phaseoli vulgaris, cleaning, drying at 50 deg.C for 8 hr until the weight of the raw materials reaches constant weight, pulverizing at-10 deg.C for 8min by low temperature micronizer, and sieving all the pulverized mixed powder with 180 mesh sieve to obtain bean powder; removing impurities from one or more of apple, kiwi fruit, mulberry, fig, red date, medlar, lily, yam, carrot and celery, cleaning, drying at 50 ℃ for 8 hours until the weight of the raw materials is constant, crushing for 8 minutes at-10 ℃ by a low-temperature ultrafine crusher, and sieving all the crushed mixed powder by a 180-mesh sieve to obtain fruit and vegetable powder; mixing cereal powder, bean powder and fruit and vegetable powder according to the weight ratio of 55:35: mixing the raw materials according to a mass ratio of 10, adding water with a volume ratio of 6 times, mixing the raw materials to obtain a mixed slurry, wherein the total solid content of the mixed slurry is 15%, stirring and heating the slurry to 65 ℃, keeping the temperature for 8 minutes, then carrying out superfine grinding to obtain a fine ground slurry with a particle size of 1.5 microns, carrying out high-pressure homogenization at a homogenization pressure of 25MPa and a temperature of 65 ℃, then entering a sterilization device, wherein the sterilization temperature is 85 ℃, the time is 25 minutes, cooling the slurry to below 45 ℃, adding probiotic strains under an aseptic condition, stirring uniformly, and sealing; fermenting for 6h at 40 deg.C, aging at 4 deg.C for 12h, and vacuum freeze drying to obtain base powder.
(3) Preparing ajoene nutritional powder: adding the ajoene microcapsules prepared in the step (1) into the base powder to prepare ajoene nutrition powder for inhibiting helicobacter pylori; the mass content of ajoene microcapsules in the ajoene nutrition powder is 0.4%; at this time, the inhibition rate of the ajoene nutrition powder on helicobacter pylori is 79.3%.
Example 4
A preparation method of ajoene base powder for inhibiting helicobacter pylori comprises the following steps:
(1) preparation of ajoene microcapsules: measuring 45mL ajoene, heating at 80 ℃ for 10min, adding 2.2g monoglyceride: adding 600mL of hot water at about 80 ℃ into a mixed emulsifier with a sucrose ester ratio of 3:7, keeping the temperature at 80 ℃, magnetically stirring for 25min to be milk white, and homogenizing at 20MPa and 55 ℃ once to form an oil phase; weighing 100g of a mixture of the isolated soy protein and the maltodextrin in a mass ratio of 0.8:1, dissolving the mixture in 450mL of distilled water at 55 ℃, and keeping the temperature at 55 ℃ and magnetically stirring for 25min to ensure that the mixture is very uniform and forms a water phase; adding the dissolved water phase into the obtained oil phase to form emulsion, magnetically stirring at 80 deg.C for 30min, and homogenizing under 30 MPa; sterilizing the homogenized emulsion for 15s at 110 ℃ by using an ultrahigh-temperature instantaneous sterilizer; and (3) carrying out spray drying on the sterilized emulsion, wherein the air inlet temperature is 185 ℃, the air outlet temperature is 115 ℃, and the feeding speed is 30mL/s, so that the ajoene microcapsule is obtained, and the ajoene microcapsule efficiency is 84.0%.
(2) Preparing base powder: mixing rice, glutinous rice, buckwheat, oat and germinated brown rice according to the weight ratio of 50: 15: 15: 15: 5, mixing the coarse cereals as coarse cereals according to a mass ratio, removing impurities, cleaning, drying at 60 ℃ for 6 hours until the weight of the raw materials reaches constant, crushing the dried coarse cereals for 10 minutes at-18 ℃ by using a low-temperature ultrafine grinder, and passing all the crushed mixed powder through a 180-mesh sieve to obtain coarse cereal powder; removing impurities from one or more of semen glycines, semen Sojae Atricolor, semen Phaseoli Radiati, semen Pisi Sativi and semen Phaseoli vulgaris, cleaning, drying at 50 deg.C for 8 hr until the weight of the raw materials reaches constant weight, pulverizing at-10 deg.C for 8min by low temperature micronizer, and sieving all the pulverized mixed powder with 180 mesh sieve to obtain bean powder; removing impurities from one or more of apple, kiwi fruit, mulberry, fig, red date, medlar, lily, yam, carrot and celery, cleaning, drying at 50 ℃ for 8 hours until the weight of the raw materials is constant, crushing for 8 minutes at-10 ℃ by a low-temperature ultrafine crusher, and sieving all the crushed mixed powder by a 180-mesh sieve to obtain fruit and vegetable powder; mixing cereal powder, bean powder and fruit and vegetable powder according to the weight ratio of 55:35: mixing the raw materials according to a mass ratio of 10, adding water for mixing until the total solid matter content of the mixed slurry is 17%, stirring and heating the slurry to 65 ℃, keeping the temperature for 8 minutes, then carrying out superfine grinding until the grain size is 1.8 microns, then carrying out high-pressure homogenization, wherein the homogenization pressure is 30MPa and the temperature is 60 ℃, then entering a sterilization device, the sterilization temperature is 85 ℃, the time is 25 minutes, then cooling the slurry to below 45 ℃, adding probiotic strains under the aseptic condition, stirring uniformly, and sealing; fermenting for 7h at 40 deg.C, aging at 4 deg.C for 12h, and vacuum freeze drying to obtain basic powder.
(3) Preparing ajoene nutritional powder: adding the ajoene microcapsules prepared in the step (1) into the base powder to prepare ajoene nutrition powder for inhibiting helicobacter pylori; the mass content of ajoene microcapsules in the ajoene nutrition powder is 0.5 percent; at this time, the inhibition rate of the ajoene nutrition powder on helicobacter pylori is 85.5%.
Example 5
A preparation method of ajoene base powder for inhibiting helicobacter pylori comprises the following steps:
(1) preparation of ajoene microcapsules: 50mL of ajoene is weighed, heated at the constant temperature of 80 ℃ for 10min, and added with 2.5g of monoglyceride: adding 600mL of hot water at about 80 ℃ into a mixed emulsifier with a sucrose ester ratio of 3:7, keeping the temperature at 80 ℃, magnetically stirring for 25min to be milk white, and homogenizing at 25MPa and 55 ℃ once to form an oil phase; weighing 100g of a mixture of the isolated soy protein and the maltodextrin in a mass ratio of 0.9:1, dissolving the mixture in 450mL of distilled water at 55 ℃, and keeping the temperature at 50 ℃ and magnetically stirring for 25min to ensure that the mixture is very uniform and forms a water phase; adding the dissolved water phase into the obtained oil phase to form emulsion, magnetically stirring at 80 deg.C for 35min, and homogenizing under 30 MPa; sterilizing the homogenized emulsion for 15s at 110 ℃ by using an ultrahigh-temperature instantaneous sterilizer; and (3) carrying out spray drying on the sterilized emulsion, wherein the air inlet temperature is 180 ℃, the air outlet temperature is 115 ℃, and the feeding speed is 32mL/s, so that the ajoene microcapsule is obtained, and the ajoene microcapsule efficiency is 84.5%.
(2) Preparing base powder: mixing rice, glutinous rice, buckwheat, oat and germinated brown rice according to a ratio of 45: 15: 15: 15: 10 as cereal grains, removing impurities, cleaning, drying at 60 ℃ for 6 hours until the weight of the raw materials reaches constant, crushing the dried cereal grains for 8 minutes at-20 ℃ by a low-temperature ultrafine grinder, and passing all the crushed mixed powder through a 180-mesh sieve to obtain cereal grain powder; removing impurities from one or more of semen glycines, semen Sojae Atricolor, semen Phaseoli Radiati, semen Pisi Sativi and semen Phaseoli vulgaris, cleaning, drying at 50 deg.C for 8 hr until the weight of the raw materials reaches constant weight, pulverizing at-10 deg.C for 8min by low temperature micronizer, and sieving all the pulverized mixed powder with 180 mesh sieve to obtain bean powder; removing impurities from one or more of apple, kiwi fruit, mulberry, fig, red date, medlar, lily, yam, carrot and celery, cleaning, drying at 50 ℃ for 8 hours until the weight of the raw materials is constant, crushing for 8 minutes at-10 ℃ by a low-temperature ultrafine crusher, and sieving all the crushed mixed powder by a 180-mesh sieve to obtain fruit and vegetable powder; mixing cereal powder, bean powder and fruit and vegetable powder according to the weight ratio of 55:35: mixing the raw materials according to a mass ratio of 10, adding water for mixing until the total solid matter content of the mixed slurry is 18%, stirring and heating the slurry to 65 ℃, keeping the temperature for 8 minutes, then carrying out superfine grinding until the grain size is 1.8 microns, then carrying out high-pressure homogenization, wherein the homogenization pressure is 30MPa and the temperature is 60 ℃, then entering a sterilization device, the sterilization temperature is 85 ℃, the time is 25 minutes, then cooling the slurry to below 45 ℃, adding probiotic strains under the aseptic condition, stirring uniformly, and sealing; fermenting for 10h at 40 deg.C, aging at 4 deg.C for 12h, and vacuum freeze drying to obtain basic powder.
(3) Preparing ajoene nutritional powder: adding the ajoene microcapsules prepared in the step (1) into the base powder to prepare ajoene nutrition powder for inhibiting helicobacter pylori; the mass content of ajoene microcapsules in the ajoene nutrition powder is 0.8%; at this time, the inhibition rate of the ajoene nutrition powder on helicobacter pylori is 97.3%.
The detection method of the inhibition rate of the ajoene nutrition powder on the helicobacter pylori in the above embodiment comprises the following steps:
(1) preparing bacterial liquid: culturing helicobacter pylori to logarithmic phase, collecting 4.5mL bacterial solution, centrifuging for 8min at 5000g, resuspending the bacteria with physiological saline (0.9%, w/v), and adjusting the bacterial solution concentration to about 3 × 10 with a pre-prepared Mach-turbidimeter 8 CFU/mL, and further diluted 300-fold (using TSB medium as dilution Buffer).
(2) The inhibition rate of the ajoene nutrition powder on helicobacter pylori is as follows: culturing helicobacter pylori by using a 96-hole microporous plate, preparing ajoene nutrient powder with different mass concentrations into 0.2M, and adding 100 mu L of ajoene nutrient solution and 100 mu L of diluted helicobacter pylori bacterial solution. Blank controls were added to the same amount of DMSO solution and broth as the test group, 3 replicates per treatment. The 96-well plate is placed at 37 ℃, micro-aerobic and shake-cultured at 150rpm for 48 h.
(3) By OD 600 The value of (c) reflects the concentration of the bacterial liquid, and the bacteriostatic rate (%) is calculated according to the following formula:
bacteriostatic rate (%) = (OD) 600 Control bacterial liquid-OD 600 Treated bacterial liquid)/OD 600 Control bacterial liquid × 100.
Although the present invention has been described with reference to the specific embodiments, it should be understood by those skilled in the art that various changes and modifications can be made without departing from the spirit and scope of the invention.

Claims (10)

1. Application of ajoene in preparing medicine or food for inhibiting helicobacter pylori is provided.
2. The ajoene nutrition powder for inhibiting helicobacter pylori is characterized by consisting of base powder and ajoene microcapsules, wherein the mass content of the ajoene microcapsules is 0.2-1%;
the ajoene microcapsule is prepared by the following method:
emulsifying ajoene by using a mixed emulsifier and then mixing with water to form an oil phase; mixing the wall material with water to form a water phase; adding the water phase into the oil phase at 60-85 deg.C, and stirring to form emulsion; homogenizing the emulsion, and spray drying to obtain ajoene microcapsule;
wherein the dosage proportion of the ajoene to the mixed emulsifier is 30-50 ml: 1.5-2.5 g; the dosage proportion of the ajoene to the water is as follows: 30-50 ml: 400-700 mL; the mixed emulsifier consists of monoglyceride and sucrose ester according to the mass ratio of 1:1-1: 3; the dosage ratio of ajoene in the oil phase to wall materials in the water phase is 30-50 ml: 150- > 250 g; the wall material consists of soybean protein isolate and maltodextrin in a mass ratio of 1:2-1: 5;
the base powder is prepared by taking cereal powder, bean powder and fruit and vegetable powder as main raw materials, wherein the mass ratio of the cereal powder to the bean powder to the fruit and vegetable powder is 55 +/-2: 35 +/-1.5: 10 +/-1;
the cereal powder is prepared from one or more of rice, millet, coix seed, black rice, glutinous rice, buckwheat, oat and germinated brown rice;
the bean powder is prepared from one or more of soybean, black bean, red bean, mung bean, green bean, pea and kidney bean;
the fruit and vegetable powder is prepared from one or more of apple, kiwi fruit, mulberry, fig, red date, medlar, lily, yam, carrot and celery.
3. Ajoene nutritional powder according to claim 2, characterized in that the cereal flour is prepared from germinated brown rice.
4. The ajoene nutrition powder according to claim 2, wherein the cereal flour is prepared from germinated brown rice and one or more of rice, millet, coix seed, black rice, glutinous rice, buckwheat and oat.
5. The ajoene nutrition powder according to claim 4, wherein the mass content of the germinated brown rice is 10% or more.
6. An ajoene nutritional powder according to claim 5, wherein the cereal flour is prepared from rice, glutinous rice, buckwheat, oats and germinated brown rice by mixing the following ingredients in a ratio of 20-55: 15-20: 15-20: 15: 5-15 by mass ratio.
7. The ajoene nutritional powder according to claim 2, wherein the base powder is prepared by fermenting raw materials of the ajoene nutritional powder with probiotics and freeze-drying the raw materials.
8. The ajoene nutrition powder as claimed in claim 7, wherein the raw material for preparing the base powder is mixed with water, the slurry is heated to 60-70 ℃ and kept at the temperature for 5-10 minutes, then is subjected to ultra-fine grinding until the particle size is below 1.8 microns, then is subjected to high-pressure homogenization under the conditions of more than 20MPa and 60-70 ℃, and then is sterilized at more than 80 ℃ for more than 30 minutes; cooling the slurry to below 45 deg.C, adding probiotic bacteria, sealing, fermenting at 35-42 deg.C for more than 4 hr, aging at 0-5 deg.C for more than 10 hr, and vacuum freeze drying.
9. An ajoene nutritional powder according to claim 8, wherein the total solids content of the slurry is 15-20% by weight.
10. The ajoene nutrition powder as claimed in claim 7, wherein the raw materials for preparing the base powder are mixed with water to obtain slurry until the total solid matter content of the slurry is 15-20%, the slurry is heated to 60-70 ℃ and kept at the temperature for 5-10 minutes, then is subjected to superfine grinding until the particle size is below 1.8 microns, is subjected to high-pressure homogenization under the conditions of 20-30MPa and 60-70 ℃, and is sterilized at 80-85 ℃ for 25-30 minutes; cooling the slurry to below 45 deg.C, adding probiotic bacteria, sealing, fermenting at 35-42 deg.C for 4-10 hr, aging at 0-5 deg.C for 10-15 hr, and vacuum freeze drying.
CN202210627216.5A 2022-06-06 2022-06-06 Application of ajoene and ajoene nutrition powder for inhibiting helicobacter pylori Pending CN114847481A (en)

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