CN115226887A - 一种平衡肠道菌群和肠道免疫功能的颗粒及其制备方法 - Google Patents
一种平衡肠道菌群和肠道免疫功能的颗粒及其制备方法 Download PDFInfo
- Publication number
- CN115226887A CN115226887A CN202210728258.8A CN202210728258A CN115226887A CN 115226887 A CN115226887 A CN 115226887A CN 202210728258 A CN202210728258 A CN 202210728258A CN 115226887 A CN115226887 A CN 115226887A
- Authority
- CN
- China
- Prior art keywords
- fruit
- particles
- intestinal
- granule
- vegetable
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 230000000968 intestinal effect Effects 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000008187 granular material Substances 0.000 title claims description 16
- 230000008944 intestinal immunity Effects 0.000 title claims description 3
- 239000002245 particle Substances 0.000 claims abstract description 77
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 52
- 239000000843 powder Substances 0.000 claims abstract description 27
- 238000000576 coating method Methods 0.000 claims abstract description 22
- 238000001035 drying Methods 0.000 claims abstract description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 241000186660 Lactobacillus Species 0.000 claims abstract description 16
- 238000005469 granulation Methods 0.000 claims abstract description 16
- 230000003179 granulation Effects 0.000 claims abstract description 16
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 16
- 239000011248 coating agent Substances 0.000 claims abstract description 15
- 239000012530 fluid Substances 0.000 claims abstract description 15
- 241000894006 Bacteria Species 0.000 claims abstract description 14
- 239000007921 spray Substances 0.000 claims abstract description 14
- 230000000694 effects Effects 0.000 claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 244000000626 Daucus carota Species 0.000 claims abstract description 10
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 10
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 9
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 9
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 9
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 9
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 9
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 9
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 9
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 9
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 9
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 9
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 9
- 230000036737 immune function Effects 0.000 claims abstract description 9
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 9
- 239000004310 lactic acid Substances 0.000 claims abstract description 9
- 239000011259 mixed solution Substances 0.000 claims abstract description 7
- 238000003860 storage Methods 0.000 claims abstract description 6
- 239000000243 solution Substances 0.000 claims abstract 3
- 230000001954 sterilising effect Effects 0.000 claims description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 19
- 239000000084 colloidal system Substances 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 12
- 240000002853 Nelumbo nucifera Species 0.000 claims description 10
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 10
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 9
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 9
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 9
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 9
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 7
- 240000001131 Nostoc commune Species 0.000 claims description 5
- 235000013817 Nostoc commune Nutrition 0.000 claims description 5
- 235000011869 dried fruits Nutrition 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 235000020183 skimmed milk Nutrition 0.000 claims description 5
- 235000015192 vegetable juice Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 3
- 241001465754 Metazoa Species 0.000 claims description 2
- 210000002490 intestinal epithelial cell Anatomy 0.000 claims description 2
- 230000002035 prolonged effect Effects 0.000 claims description 2
- 239000003053 toxin Substances 0.000 claims description 2
- 231100000765 toxin Toxicity 0.000 claims description 2
- 230000001580 bacterial effect Effects 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000013376 functional food Nutrition 0.000 abstract 1
- 230000000415 inactivating effect Effects 0.000 abstract 1
- 238000000498 ball milling Methods 0.000 description 20
- 244000068988 Glycine max Species 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 230000001105 regulatory effect Effects 0.000 description 6
- 239000003814 drug Substances 0.000 description 5
- 229920000161 Locust bean gum Polymers 0.000 description 4
- QCWXUUIWCKQGHC-UHFFFAOYSA-N Zirconium Chemical group [Zr] QCWXUUIWCKQGHC-UHFFFAOYSA-N 0.000 description 4
- 230000003213 activating effect Effects 0.000 description 4
- 235000010418 carrageenan Nutrition 0.000 description 4
- 239000000679 carrageenan Substances 0.000 description 4
- 229920001525 carrageenan Polymers 0.000 description 4
- 229940113118 carrageenan Drugs 0.000 description 4
- 238000005243 fluidization Methods 0.000 description 4
- 210000001035 gastrointestinal tract Anatomy 0.000 description 4
- 239000001963 growth medium Substances 0.000 description 4
- 235000010420 locust bean gum Nutrition 0.000 description 4
- 239000000711 locust bean gum Substances 0.000 description 4
- 239000002609 medium Substances 0.000 description 4
- 230000002503 metabolic effect Effects 0.000 description 4
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 4
- 229910052726 zirconium Inorganic materials 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 239000012798 spherical particle Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 239000003124 biologic agent Substances 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 2
- 229940107187 fructooligosaccharide Drugs 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000020124 milk-based beverage Nutrition 0.000 description 2
- 210000000056 organ Anatomy 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 210000000813 small intestine Anatomy 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 240000004510 Agastache rugosa Species 0.000 description 1
- 241000606125 Bacteroides Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 235000014493 Crataegus Nutrition 0.000 description 1
- 241001092040 Crataegus Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000248825 Peltandra virginica Species 0.000 description 1
- 235000001188 Peltandra virginica Nutrition 0.000 description 1
- 235000008599 Poria cocos Nutrition 0.000 description 1
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 240000001949 Taraxacum officinale Species 0.000 description 1
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 241000046198 Triteleia hyacinthina Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229910010293 ceramic material Inorganic materials 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 229940095714 cider vinegar Drugs 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 210000002919 epithelial cell Anatomy 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000013332 literature search Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 125000001741 organic sulfur group Chemical group 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 210000003240 portal vein Anatomy 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
-
- 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
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种平衡肠道菌群和肠道免疫功能的颗粒及其制备方法。首先对通过乳酸菌对红枣、山楂、胡萝卜等果蔬进行发酵处理,等到发酵后的含乳酸菌的混合溶液,之后将溶液中的乳酸菌做灭活处理并将溶液干燥破碎,再然后通过喷雾造粒技术得到目标粒径的发酵物颗粒,最后通过超临界流体快速膨胀技术实现对发酵物颗粒的包覆得到目标粉体颗粒物。本发明采用果蔬多元混合的操作,实现果蔬对人体功效的最大化,其次通过乳酸菌发酵的形式,一般的营养食品发展成为具有特殊疗效作用的功能性食品,对人体肠道菌群具有良好的调节作用,最终利用包覆技术将发酵颗粒物进行密封,增加的果蔬发酵颗粒物的保存时限,综上所述,本发明具有可预期的效果及功效,适合用于大范围的工厂企业推广应用。
Description
技术领域:
本发明涉及含有其有不明结构的原材料或其反应产物的医用配制品领域,确切地说是指一种平衡肠道菌群和肠道免疫功能的颗粒及其制备方法。对于人体肠道菌群平衡及调节具有良好的辅助作用,应用范围广泛。
背景技术:
大量研究表明,果蔬中不仅富含水、蛋白质、碳水化合物、脂类、维生素、矿物质等人体必需的营养元素,还含有多酚、黄酮、糖苷、萜类、有机硫、脂肪酸、生物碱等多种功能成分,具有显著的抗癌、抗炎、抗氧化、降血糖、降血压、降血脂等生理功能,在维持人体健康和疾病预防中发挥着举足轻重的作用。经过口腔、胃和小肠时,易被消化、吸收的功能成分被小肠上皮细胞吸收,通过肝门静脉进入肝脏,在I相和II相代谢酶的作用下发生代谢转化,一部分代谢产物通过血液循环,到达靶器官,发挥其营养健康功能,另一部分随着胆汁排泄,重新进入肠道;而不易被消化、吸收的功能成分,则直接进入大肠。
人体内存在数量巨大的共生微生物,其中90%以上存在于肠道内,称为肠道菌群。肠道微生态平衡极易受到多种因素的调控,一旦被破坏,便会引起多种疾病的发生,从肠道到远端大脑,越来越多的疾病被证实与肠道菌群失衡有着密切关系果蔬中多酚类物质能够通过抑制或者促进某些肠道微生物的生长来调整肠道菌群的数量和比例,优化肠道菌群结构,对人体健康产生积极作用。现有体内外实验结果表明,果蔬中的膳食多酚可选择性地抑制肠道致病菌,促进双歧杆菌等有益菌的生长,减少类杆菌、肠球菌和葡萄球菌等有害微生物的比例,使人体肠道菌群结构保持平衡。
经过现有的技术和文献检索发现:专利CN101984994A公开了一种改善人体肠道菌群平衡的药物,包括如下组分:以陈皮4-10份,炒白扁豆10-30份,伏苓10-30份,藿香5-20份,荷叶7-25份,蒲公英7-25份为原料的提取物;以及200-400份的低聚果糖;以上为重量组分配比。
专利CN106615176A公开一种具有改善肠道菌群及提高人体免疫力的豆乳饮料及豆乳固体饮料的制备方法,将豆浆粉30-60%,大豆多肽为10-30%,菊粉为10-20%,低聚木糖为1-5%,低聚果糖为5-10%,低聚异麦芽糖为5-10%,大豆粉末磷脂5-10%原料粉末,投入到沸腾制粒机中沸腾制粒,获得固体饮料。将原料粉末加软化水,搅拌均匀,然后利用高精密湿法超细粉碎机进行均质处理,再进行罐装,杀菌,得豆乳饮料。
专利CN201510964985.4公开一种用于改善人体肠道菌群的生物制剂及其制备方法,该生物制剂包括以下组分及重量份含量:乳酸菌45-68份,异构化乳糖粉30-50份,苹果醋20-50份,酵素30-50份以及膳食纤维10-30份;制备时,按重量份将乳酸菌,苹果醋与膳食纤维充分搅拌混合,再加入异构化乳糖粉,酵素,继续搅拌混合30-45min,后经灭菌,即制得生物制剂。
以上专利通过简单的物料混杂,工艺相对简单,在一定程度上对于人体肠道菌群具有一定的调节作用。但以上专利工艺过于简单,未考虑到大规模工业生产后的长期保存问题,此外,以上专利只是将各组分简单配比,过分强度各组分比例的重要性,没有明显起到各组分相互协调提升的作用。本专利将采用乳酸菌发酵果蔬,再利用超临界流体快速膨胀技术对发酵后含灭活乳酸菌颗粒物的包覆,实现了粉体颗粒的长期保存,并提高了果蔬对于肠道菌群的条件功效;
发明内容
本发明首先将果蔬汁液进行发酵的目的是乳酸菌能分解食物中的蛋白质、糖类、合成维生素、对脂肪也有微弱的分解能力。能显著提高食物消化率和生物价,促进消化吸收;本发明中保加利亚乳杆菌Lactobacillus bulgaricus与嗜热链球菌Streptococcusthermophilus为1∶1混合发酵而获得的一种新型保健乳酸菌饮料;本发明中藕:红枣:山楂:胡萝卜:香菇:地木耳=10:10:10:5:5:3.5,比单一果蔬抗氧化作用强,口感较好,同时保留复合果蔬汁的风味,具有浓郁的红枣香味;本发明采用喷雾造粒的方式制备中空球形颗粒目的是在后续的包覆过程中,使添加剂胶体更容易的与球形颗粒相接触,实现对球形颗粒的包覆作用;本发明中采用超临界流体快速膨胀技术对果蔬颗粒进行包覆目的是延长果蔬颗粒的保质期限,降低生产损耗,同时,被包覆后的果蔬颗粒在进入肠道后不会被立马分解消耗,提高了乳酸菌改性后果蔬颗粒的时效性。
本发明的目的一提高果蔬颗粒对肠道菌群的平衡效果,这一目的主要是通过果蔬颗粒自身的调节作用,另外经过乳酸菌改性后,这一效果将得到明显的提升;本发明目的二是提高果蔬颗粒的口感和人群的可接受性,这一目的主要是通过果蔬之间的配比调节达到,另外,经过乳酸菌改性后,果蔬颗粒同样会拥有不一样的风味;本发明目的三是提高果蔬颗粒的保质期限,降低颗粒的保存要求,降低企业及使用者的生产和购买成本;
本发明的根本要求旨在提供一种良好的肠道菌群平衡及调节的果蔬颗粒制备工艺,为人体的肠道菌群调节提供一种良好的借鉴思路,本发明中一是要保证乳酸菌对于果蔬汁液的发酵程度,避免果蔬的完全变性,这就要求量化工艺中的发酵时间;二是要保证在喷雾造粒过程中颗粒成球的成功性,这就需要保证喷雾造粒过程中温度及压力的合适性;三是要保证果蔬颗粒长期的保存且不变质的能力,这就需要提高后期食用胶体对果蔬颗粒包覆的成功性,避免单质的果蔬颗粒长期与空气接触吸潮变质;
本发明涉及的一种热反射型保温隔热陶瓷材料的制备方法如下:
第一步:将保加利亚乳杆菌Lactobacillus bulgaricus与嗜热链球菌Streptococcus thermophilus(1∶1)以5-8%的接种量接种于脱脂乳培养基中,在40℃下(恒温)经4-6次接种活化后,放入冰箱在4℃下冷藏待用;
第二步:将藕:红枣:山楂:胡萝卜:香菇:地木耳=10:10:10:5:5:3.5(以上为质量比)进入60-70mL水,用组织捣碎机将材料破碎,将捣碎的材料装入离心管中,3 000r/min离心10-15min,分离上清液并高温灭菌备用;
第三步:在无菌环境下将活化好的菌种接入无菌的混合果蔬汁中,其中加糖量10-15g/ml,发酵时间为10-14h;
第四步:将第三步发酵好的混合溶液进行湿热灭菌处理,灭菌温度为120℃,灭菌时间为20-40分钟;
第五步:将灭菌后的混合果蔬汁进行恒温80℃干燥处理,直到果蔬汁被彻底干燥且不含水分,之后将干燥后的果蔬汁进行机械破碎打粉,粉体粒度为8-20um;
第六步:将破碎后的粉体进行喷雾造粒操作,增大颗粒粒度并形成中空球形料颗粒,颗粒粒度为70-100um,其中喷雾参数为:处理量:1200-1500ML/H,进风温度:105-200℃,(干燥后的水分含里低于1%),造粒流化空气进风温度:40-150℃,空气压力:0.15-4bar;
第七步:将总质量分数0.03-0.1%的卡拉胶与0.25-0.5%刺槐豆胶进行球磨混合,球磨前相关容器均经过灭菌处理,球磨转速为60r/min,球磨时间为3-5h,球磨介质为锆球,使两种胶体重复混合;
第八步:通过超临界流体快速膨胀技术利用第七步中得到的胶体对第六步中球化后的粉体颗粒进行包覆操作,其中包覆过程中流体压力为20MPa,温度100℃,颗粒包覆时间为60min;
第九步:将第八步中得到的包覆颗粒进行二次干燥,干燥温度为30-45℃,干燥时间为24-48h,最终得到目标产物颗粒物。
技术优点:
(1)与一般的肠道菌群调节药物相比,本发明利用乳酸菌首先对果蔬汁液进行发酵处理,对肠道菌群的平衡及调节作用具有明显的提升效果。
(2)与一般的肠道菌群调节药物相比,利用保加利亚乳杆菌和嗜热链球菌1∶1混合发酵而获得的一种新型保健乳酸菌颗粒。
(3)与一般的肠道菌群调节药物相比,本发明中藕:红枣:山楂:胡萝卜:香菇:地木耳=10:10:10:5:5:3.5比单一果蔬抗氧化作用强。
(4)本发明中将干燥后的粉体进行造粒处理,形成的中空结构球形料,在后期的包覆过程中更容易与胶体结合,形成大颗粒的成品粉体;
(5)本发明中采用超临界流体快速膨胀技术,利用可食用胶体对果蔬颗粒进行包覆处理,使果蔬颗粒整体的保存时间延长,另外包覆后的果蔬颗粒可以实现对肠道菌群调节的时效性;
(6)整个工艺中,灭活后的乳酸菌并未去除,依然保留在果蔬颗粒中,灭活的乳酸菌在肠上皮细胞上一样可以如活的乳酸菌发挥粘附作用,即"占位效应",且灭活的乳酸菌还能清除动物体内有害菌产生的毒素。
具体实施案例:
下面通过实施例来进一步说明本发明,但不局限于以下实施例:
实施例1:
第一步:将保加利亚乳杆菌Lactobacillus bulgaricus与嗜热链球菌Streptococcus thermophilus(1∶1)以5%的接种量接种于脱脂乳培养基中,在40℃下(恒温)经4次接种活化后,放入冰箱在4℃下冷藏待用;
第二步:将藕:红枣:山楂:胡萝卜:香菇:地木耳=10:10:10:5:5:3.5(以上为质量比)进入60mL水,用组织捣碎机将材料破碎,将捣碎的材料装入离心管中,3 000r/min离心10min,分离上清液并高温灭菌备用;
第三步:在无菌环境下将活化好的菌种接入无菌的混合果蔬汁中,其中加糖量10g/ml,发酵时间为10h;
第四步:将第三步发酵好的混合溶液进行湿热灭菌处理,灭菌温度为120℃,灭菌时间为20分钟;
第五步:将灭菌后的混合果蔬汁进行恒温80℃干燥处理,直到果蔬汁被彻底干燥且不含水分,之后将干燥后的果蔬汁进行机械破碎打粉,粉体粒度为8-20um;
第六步:将破碎后的粉体进行喷雾造粒操作,增大颗粒粒度并形成中空球形料颗粒,颗粒粒度为70-100um,其中喷雾参数为:处理量:1200ML/H,进风温度:140℃,(干燥后的水分含里低于1%),造粒流化空气进风温度:80℃,空气压力:0.15bar;
第七步:将总质量分数0.03%的卡拉胶与0.25%刺槐豆胶进行球磨混合,球磨前相关容器均经过灭菌处理,球磨转速为60r/min,球磨时间为3h,球磨介质为锆球,使两种胶体重复混合;
第八步:通过超临界流体快速膨胀技术利用第七步中得到的胶体对第六步中球化后的粉体颗粒进行包覆操作,其中包覆过程中流体压力为20MPa,温度100℃,颗粒包覆时间为60min;
第九步:将第八步中得到的包覆颗粒进行二次干燥,干燥温度为30℃,干燥时间为24h,最终得到目标产物颗粒物。
实施例2:
第一步:将保加利亚乳杆菌Lactobacillus bulgaricus与嗜热链球菌Streptococcus thermophilus(1∶1)以6%的接种量接种于脱脂乳培养基中,在40℃下(恒温)经5次接种活化后,放入冰箱在4℃下冷藏待用;
第二步:将藕:红枣:山楂:胡萝卜:香菇:地木耳=10:10:10:5:5:3.5(以上为质量比)进入65mL水,用组织捣碎机将材料破碎,将捣碎的材料装入离心管中,3 000r/min离心12min,分离上清液并高温灭菌备用;
第三步:在无菌环境下将活化好的菌种接入无菌的混合果蔬汁中,其中加糖量13g/ml,发酵时间为12h;
第四步:将第三步发酵好的混合溶液进行湿热灭菌处理,灭菌温度为120℃,灭菌时间为30分钟;
第五步:将灭菌后的混合果蔬汁进行恒温80℃干燥处理,直到果蔬汁被彻底干燥且不含水分,之后将干燥后的果蔬汁进行机械破碎打粉,粉体粒度为8-20um;
第六步:将破碎后的粉体进行喷雾造粒操作,增大颗粒粒度并形成中空球形料颗粒,颗粒粒度为70-100um,其中喷雾参数为:处理量:1300ML/H,进风温度:180℃,(干燥后的水分含里低于1%),造粒流化空气进风温度:100℃,空气压力:2bar;
第七步:将总质量分数0.06%的卡拉胶与0.4%刺槐豆胶进行球磨混合,球磨前相关容器均经过灭菌处理,球磨转速为60r/min,球磨时间为4h,球磨介质为锆球,使两种胶体重复混合;
第八步:通过超临界流体快速膨胀技术利用第七步中得到的胶体对第六步中球化后的粉体颗粒进行包覆操作,其中包覆过程中流体压力为20MPa,温度100℃,颗粒包覆时间为60min;
第九步:将第八步中得到的包覆颗粒进行二次干燥,干燥温度为35℃,干燥时间为35h,最终得到目标产物颗粒物。
实施例3:
第一步:将保加利亚乳杆菌Lactobacillus bulgaricus与嗜热链球菌Streptococcus thermophilus(1∶1)以8%的接种量接种于脱脂乳培养基中,在40℃下(恒温)经6次接种活化后,放入冰箱在4℃下冷藏待用;
第二步:将藕:红枣:山楂:胡萝卜:香菇:地木耳=10:10:10:5:5:3.5(以上为质量比)进入70mL水,用组织捣碎机将材料破碎,将捣碎的材料装入离心管中,3 000r/min离心15min,分离上清液并高温灭菌备用;
第三步:在无菌环境下将活化好的菌种接入无菌的混合果蔬汁中,其中加糖量15g/ml,发酵时间为14h;
第四步:将第三步发酵好的混合溶液进行湿热灭菌处理,灭菌温度为120℃,灭菌时间为40分钟;
第五步:将灭菌后的混合果蔬汁进行恒温80℃干燥处理,直到果蔬汁被彻底干燥且不含水分,之后将干燥后的果蔬汁进行机械破碎打粉,粉体粒度为8-20um;
第六步:将破碎后的粉体进行喷雾造粒操作,增大颗粒粒度并形成中空球形料颗粒,颗粒粒度为70-100um,其中喷雾参数为:处理量:1500ML/H,进风温度:180℃,(干燥后的水分含里低于1%),造粒流化空气进风温度:120℃,空气压力:4bar;
第七步:将总质量分数0.1%的卡拉胶与0.5%刺槐豆胶进行球磨混合,球磨前相关容器均经过灭菌处理,球磨转速为60r/min,球磨时间为5h,球磨介质为锆球,使两种胶体重复混合;
第八步:通过超临界流体快速膨胀技术利用第七步中得到的胶体对第六步中球化后的粉体颗粒进行包覆操作,其中包覆过程中流体压力为20MPa,温度100℃,颗粒包覆时间为60min;
第九步:将第八步中得到的包覆颗粒进行二次干燥,干燥温度为45℃,干燥时间为48h,最终得到目标产物颗粒物。
Claims (8)
1.一种平衡肠道菌群和肠道免疫功能的颗粒及其制备方法,其特征在于:一是利用乳酸菌首先对果蔬汁液进行发酵处理,对肠道菌群的平衡及调节作用具有明显的提升效果;二是利用保加利亚乳杆菌和嗜热链球菌1∶1混合发酵而获得的一种新型保健乳酸菌颗粒;三是发明中藕:红枣:山楂:胡萝卜:香菇:地木耳=10:10:10:5:5:3.5比单一果蔬抗氧化作用强;四是将干燥后的粉体进行造粒处理,形成的中空结构球形料,在后期的包覆过程中更容易与胶体结合,形成大颗粒的成品粉体;五是发明中采用超临界流体快速膨胀技术,利用可食用胶体对果蔬颗粒进行包覆处理,使果蔬颗粒整体的保存时间延长,另外包覆后的果蔬颗粒可以实现对肠道菌群调节的时效性;六是整个工艺中,灭活后的乳酸菌并未去除,依然保留在果蔬颗粒中,灭活的乳酸菌在肠上皮细胞上一样可以如活的乳酸菌发挥粘附作用,即"占位效应",且灭活的乳酸菌还能清除动物体内有害菌产生的毒素。
2.根据权利要求1所述一种平衡肠道菌群和肠道免疫功能的颗粒及其制备方法其特征在于包括以下步骤:
步骤一:保加利亚乳杆菌Lactobacillus bulgaricus与嗜热链球菌Streptococcusthermophilus(1∶1)以5-8%的接种量接种于脱脂乳培养基中;
步骤二:藕:红枣:山楂:胡萝卜:香菇:地木耳=10:10:10:5:5:3.5(以上为质量比)加入60-70mL的水;
步骤三:在无菌环境下将活化好的菌种接入无菌的混合果蔬汁中,其中加糖量10-15g/ml,发酵时间为10-14h;
步骤四:将第三步发酵好的混合溶液进行湿热灭菌处理,灭菌温度为120℃,灭菌时间为20-40分钟;
步骤五:将灭菌后的混合果蔬汁干燥处理,之后将干燥后的果蔬汁进行机械破碎打粉,控制粒度为8-20um;
步骤六:破碎后的粉体进行喷雾造粒操作,增大颗粒粒度并形成中空球形料颗粒,颗粒粒度为70-100um;
步骤七:通过超临界流体快速膨胀技术利用第七步中得到的胶体对第六步中球化后的粉体颗粒进行包覆操作。
3.根据权利要求2所述一种平衡肠道菌群和肠道免疫功能的颗粒及其制备方法,其特征在于:所述步骤一中保加利亚乳杆菌Lactobacillus bulgaricus与嗜热链球菌Streptococcus thermophilus为1:1,两种菌群的加入量为5-8%。
4.根据权利要求2所述一种平衡肠道菌群和肠道免疫功能的颗粒及其制备方法,其特征在于:所述步骤二原料中藕:红枣:山楂:胡萝卜:香菇:地木耳=10:10:10:5:5:3.5(以上为质量比),使口感及功效得到提高。
5.根据权利要求2所述一种平衡肠道菌群和肠道免疫功能的颗粒及其制备方法,其特征在于:所述步骤三中在无菌环境下将活化好的菌种接入无菌的混合果蔬汁中,其中加糖量10-15g/ml,发酵时间为10-14h,得到发酵后的果蔬溶液。
6.根据权利要求2所述一种平衡肠道菌群和肠道免疫功能的颗粒及其制备方法,其特征在于:所述步骤四中第三步发酵好的混合溶液进行湿热灭菌处理,该步骤中并未去除灭活乳酸菌,提高了整体的功效性。
7.根据权利要求2所述一种平衡肠道菌群和肠道免疫功能的颗粒及其制备方法,其特征在于:所述步骤六中破碎后的粉体进行喷雾造粒操作,得到颗粒粒度为70-100um中空球形料颗粒。
8.根据权利要求2所述一种平衡肠道菌群和肠道免疫功能的颗粒及其制备方法,其特征在于:所述步骤七中通过超临界流体快速膨胀技术利用第七步中得到的胶体对第六步中球化后的粉体颗粒进行包覆操作。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210728258.8A CN115226887A (zh) | 2022-06-24 | 2022-06-24 | 一种平衡肠道菌群和肠道免疫功能的颗粒及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210728258.8A CN115226887A (zh) | 2022-06-24 | 2022-06-24 | 一种平衡肠道菌群和肠道免疫功能的颗粒及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN115226887A true CN115226887A (zh) | 2022-10-25 |
Family
ID=83669948
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202210728258.8A Pending CN115226887A (zh) | 2022-06-24 | 2022-06-24 | 一种平衡肠道菌群和肠道免疫功能的颗粒及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN115226887A (zh) |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101176785A (zh) * | 2006-11-09 | 2008-05-14 | 复旦大学 | 一种重组双功能水蛭素口服制剂及其制备方法 |
CN101219361A (zh) * | 2007-08-29 | 2008-07-16 | 中北大学 | 制备微粒的喷嘴及利用该喷嘴制备微胶囊粒子的方法 |
CN102309033A (zh) * | 2010-06-30 | 2012-01-11 | 江苏新亚梅食品有限公司 | 乳酸菌发酵莲藕汁饮料的生产方法 |
WO2015050429A1 (en) * | 2013-10-03 | 2015-04-09 | Malaysian Palm Oil Board (Mpob) | A method for delivering lipophilic nutrients from red palm olein |
CN105535580A (zh) * | 2015-12-21 | 2016-05-04 | 上海善力健生物科技有限公司 | 一种用于改善人体肠道菌群的生物制剂及其制备方法 |
CN111820349A (zh) * | 2019-04-17 | 2020-10-27 | 吉林省绿色食品工程研究院 | 一种直投式果蔬汁乳酸菌促进剂 |
CN112335806A (zh) * | 2019-08-06 | 2021-02-09 | 浙江蓓多康健康产业股份有限公司 | 一种具有调理肠道功能的果蔬固体饮料及其制备方法 |
-
2022
- 2022-06-24 CN CN202210728258.8A patent/CN115226887A/zh active Pending
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101176785A (zh) * | 2006-11-09 | 2008-05-14 | 复旦大学 | 一种重组双功能水蛭素口服制剂及其制备方法 |
CN101219361A (zh) * | 2007-08-29 | 2008-07-16 | 中北大学 | 制备微粒的喷嘴及利用该喷嘴制备微胶囊粒子的方法 |
CN102309033A (zh) * | 2010-06-30 | 2012-01-11 | 江苏新亚梅食品有限公司 | 乳酸菌发酵莲藕汁饮料的生产方法 |
WO2015050429A1 (en) * | 2013-10-03 | 2015-04-09 | Malaysian Palm Oil Board (Mpob) | A method for delivering lipophilic nutrients from red palm olein |
CN105535580A (zh) * | 2015-12-21 | 2016-05-04 | 上海善力健生物科技有限公司 | 一种用于改善人体肠道菌群的生物制剂及其制备方法 |
CN111820349A (zh) * | 2019-04-17 | 2020-10-27 | 吉林省绿色食品工程研究院 | 一种直投式果蔬汁乳酸菌促进剂 |
CN112335806A (zh) * | 2019-08-06 | 2021-02-09 | 浙江蓓多康健康产业股份有限公司 | 一种具有调理肠道功能的果蔬固体饮料及其制备方法 |
Non-Patent Citations (1)
Title |
---|
王忠合 等: "微胶囊技术的新进展", 现代食品科技, no. 2, pages 1007 - 243 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105167072B (zh) | 一种功能性枸杞酵素及其制品的生产方法 | |
CN103750458B (zh) | 一种玫瑰复合果蔬汁发酵饮料及其制备方法 | |
CN107581436B (zh) | 一种益生菌发酵枸杞浓浆的制备方法 | |
CN105192798B (zh) | 复合酵素饮料及其制备方法 | |
US4702923A (en) | Lyophilized kefir yoghurt health food | |
CN105146614A (zh) | 一种功能性钙果酵素、酵素饮料及其生产方法 | |
CN104770816A (zh) | 一种西瓜汁益生菌发酵饮料及其制备方法 | |
CN106616592A (zh) | 一种竹笋酵素食品的制备方法 | |
CN105815640A (zh) | 一种促消化调整肠胃果蔬益生菌产品及其制备方法 | |
CN112244286A (zh) | 一种钙果粉及其制备方法 | |
CN105815718A (zh) | 一种发酵果蔬酱及其制备方法 | |
CN104770731A (zh) | 锁阳酵素及其制备工艺 | |
CN110169545A (zh) | 一种利用乳酸菌制备发酵鸭肉的方法 | |
CN108685006A (zh) | 一种欧米伽3固体饮料 | |
CN107594109A (zh) | 一种宠物饮用酵素液及其制备方法 | |
CN104886569A (zh) | 一种活性益生菌发酵饮料及其制备方法 | |
CN110122574A (zh) | 一种含乳铁蛋白的益生菌蛋白粉固体饮料及其制备方法 | |
CN105815449A (zh) | 一种葛仙米保健酸奶及其制备方法 | |
CN108850758A (zh) | 一种具有抗疲劳功能的枸杞酵素饮料的制备方法 | |
CN110801003A (zh) | 一种钙果酵素粉及其制备方法 | |
CN112273648B (zh) | 一种辣木籽酵素及其生物发酵方法 | |
CN104886700A (zh) | 一种益生菌发酵饮料及其制备方法 | |
CN115226887A (zh) | 一种平衡肠道菌群和肠道免疫功能的颗粒及其制备方法 | |
CN108936154A (zh) | 一种富含乳酸菌活菌的莲子发酵固体饮料的制备方法 | |
CN108925632A (zh) | 一种燕麦酸奶及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20221025 |
|
RJ01 | Rejection of invention patent application after publication |