CN115487234A - Composition with blood fat reducing effect, probiotic beverage and preparation method of probiotic beverage - Google Patents
Composition with blood fat reducing effect, probiotic beverage and preparation method of probiotic beverage Download PDFInfo
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- CN115487234A CN115487234A CN202210992056.4A CN202210992056A CN115487234A CN 115487234 A CN115487234 A CN 115487234A CN 202210992056 A CN202210992056 A CN 202210992056A CN 115487234 A CN115487234 A CN 115487234A
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Abstract
The invention relates to the technical field of blood fat reduction, and in particular relates to a composition with a blood fat reduction effect, a probiotic beverage and a preparation method thereof. The application discloses a composition with a blood fat reducing effect, which comprises the following raw materials in parts by weight: 6 to 18 parts of cinnamon, 3 to 9 parts of coptis, 15 to 45 parts of medicated leaven, 15 to 45 parts of hawthorn and 24 to 72 parts of salvia miltiorrhiza through crushing, mixing and drying. The composition disclosed by the invention is reasonable in compatibility, can realize regulation and control of hyperlipidemia, takes cinnamon tea and probiotics which are rich in functional components such as tea polyphenol, theabrownin, cinnamaldehyde, berberine, amino acid, vitamins and the like as raw materials, combines the traditional cinnamon tea and a new probiotic health preserving technology, maintains the lipid-lowering effect of a compound prescription, integrates the probiotics into tea water daily drunk by people, improves the convenience of probiotic intake, and is beneficial to exerting the improvement effect of the probiotics on human intestinal tracts and the nutritive value of the cinnamon tea.
Description
Technical Field
The invention relates to the technical field of blood fat reduction, and particularly relates to a composition with a blood fat reduction effect, a probiotic beverage and a preparation method thereof.
Background
Hyperlipidemia has become an important public health problem with changes in dietary habits and lifestyle. The medicines for treating hyperlipidemia which are commonly used in clinic have adverse reactions with different probabilities and different degrees after long-term application, so that a new treatment method needs to be explored, the lipid-lowering effect of Chinese herbal medicines is more and more concerned in recent years, and cinnamon is a component medicine of a classic formula JIETAI pill and has the effects of tonifying fire, supporting yang, dispelling cold, relieving pain, warming channels, dredging collaterals and guiding fire to the origin. The group prevention and mass treatment of hyperlipemia needs high-quality and low-price traditional Chinese medicine preparations to improve the blood lipid metabolism of groups.
As early as 1990, the study shows that cinnamon has good effects of reducing blood sugar and blood lipid, and the study considers that cinnamon has insulin synergistic factors, thereby improving insulin resistance and relieving diabetes symptoms. The cinnamon extract contains methyl hydroxy chalcone polymer, can promote glycogen synthesis and glycogen synthase activity through cell stimulation of glucose absorption, has insulin-like effect in the process of inhibiting 3T3-L1 fatty steroid, activates an exhausted insulin receptor like an insulin analogue and an insulin signal, and can stimulate an insulin receptor substrate (IRS 1) to make tyrosine phosphorylation to improve an insulin signal cascade, so that the glucose uptake of mouse skeletal muscle cells is increased. However, at present, the related patents and products based on cinnamon tea cannot meet the requirements of a novel traditional Chinese medicine preparation for group prevention and treatment of hyperlipidemia, on one hand, most patents are focused on improvement of cinnamon tea baking technology, such as patent CN201911040575.5, a method for judging grade and baking degree of wuyi cinnamon tea, patent CN201911083804.1, a production method of real dragon cinnamon tea, and patent CN201310120280.5, a refining process of health-care strong aromatic cinnamon tea, and the technologies are mainly focused on improvement of the appearance and taste of cinnamon tea; on the other hand, some patents are focused on the extraction of active ingredients of cinnamon, such as an extraction process of total polyphenols of the active ingredients for reducing blood sugar in cinnamon, a total polyphenol composition and application thereof, CN201310134853 a traditional Chinese medicine prescription for reducing blood sugar and a preparation method of the traditional Chinese medicine prescription, CN201611247572.5 a traditional Chinese medicine preparation for regulating blood fat, reducing blood pressure and blood sugar and a preparation method thereof, and CN201410552565.0 a traditional Chinese medicine composition with the effects of reducing blood sugar, reducing blood fat and protecting vascular endothelium and a preparation method thereof, wherein the components of compound preparations in the patents are too complex, and part of the compound preparations are lack of support of pharmacokinetic experiments, so that the compound preparations are not beneficial to large-scale popularization and application in communities. Multiple researches find that the cinnamon-coptis possibly has a synergistic effect in the aspects of reducing blood sugar and preventing and treating diabetic complications, and the specific compatibility proportion is to be further optimized. In addition, berberine and cinnamic acid can synergistically increase the expression of AMPK protein in cellular triacylglycerol accumulation induced by palmitic acid, while decreasing its downstream adipogenic genes such as cholesterol regulatory element binding protein.
It is worth noting that multiple studies have confirmed that the important target of improving blood sugar and blood lipid by cinnamon tea is intestinal flora, and that the probiotics and the fermentation products thereof can improve the immunocompetence of the human body. The compound preparation, YISHENJUN beverage, contains natural, healthy and nutritional characteristics of Chinese medicinal materials, and can be combined with probiotic bacteria to make active ingredients of Chinese medicinal preparation easily absorbed. The research and development of the lactic acid fermentation tea drink is a great breakthrough in the tea drink market and has good application prospect. Through the above analysis, the problems and defects of the prior art are as follows: currently, effective combination of cinnamon tea compound formulas and probiotics is not available.
Therefore, the development of a composition, a probiotic beverage and a preparation method thereof, which take cinnamon and the like as main raw materials and have the function of reducing blood fat, meets the current requirements.
Disclosure of Invention
In order to overcome the defects of the prior art, the composition with the effect of reducing blood fat, the probiotic beverage and the preparation method thereof are provided, the composition is reasonable in compatibility, cold and pain are dispersed up and down to relieve pain, channels are warmed and the blood circulation is promoted, the regulation and control of hyperlipemia can be realized, the medicine is mild and has no stimulation, the cinnamon tea and the probiotics which are rich in functional components such as tea polyphenol, tea brown, cinnamaldehyde, berberine, amino acid, vitamins and the like are taken as raw materials, the traditional cinnamon tea and the emerging probiotic health preserving technology are combined, the lipid-lowering effect of the compound prescription is maintained, the probiotics are blended into tea water drunk by people in daily life, the convenience of intake of the probiotics is improved, and the improvement effect of the probiotics on human intestinal tracts and the nutritive value of the cinnamon tea are favorably exerted. In addition, the cinnamon tea probiotic beverage disclosed by the invention is simple in preparation method, can realize large-scale production, and is more convenient to popularize.
The technical scheme adopted by the invention for solving the technical problems is as follows:
the invention aims to provide a composition with the effect of reducing blood fat, which comprises the following raw materials in parts by weight: 6 to 18 parts of cinnamon, 3 to 9 parts of coptis root, 15 to 45 parts of medicated leaven, 15 to 45 parts of hawthorn and 24 to 72 parts of salvia miltiorrhiza.
In the invention, the composition has strict compatibility, the spleen, the liver and the kidney are synchronously regulated, and phlegm, blood stasis and dampness are eliminated, so that a better lipid-lowering effect can be achieved. The traditional Chinese medicine composition has the effects of invigorating stomach, promoting digestion, eliminating phlegm and removing blood stasis, has a definite curative effect on reducing blood fat, can be prepared into medicinal tea and medicinal granules, is simple and convenient to use, does not have toxic or side effect, and has strong practicability. Wherein, the hawthorn is monarch, the medicated leaven and the salvia miltiorrhiza are ministerial, and the coptis chinensis and the cinnamon are assistant and guide medicines. The specific monarch, minister, assistant and guide compatibility process is as follows:
cinnamon: pungent and sweet with big heat. Tonify fire and strengthen yang, guide fire to return to the source, dispel cold and alleviate pain, activate blood and dredge channels. Mainly harmonize exterior and interior, soothe liver and raise yang. In the recipe, the action of soothing liver and relieving depression is mainly used as the monarch drug;
the coptis chinensis is good at removing fire heat in middle jiao, can eliminate dampness, is bitter and cold, can eliminate dampness, can reduce all redundant damp fire, and is a ministerial drug;
the salvia miltiorrhiza is bitter in taste and slightly cold, and the medicated leaven strengthens the spleen and stomach; promoting digestion and relieving stasis, and conditioning the problem of 'blood storage' on the basis of activating blood circulation and removing stasis of the salvia miltiorrhiza, wherein the salvia miltiorrhiza and the salvia miltiorrhiza are specially designed for spleen deficiency of the woodstasis and are adjuvant drugs; a messenger drug:
hawthorn fruit, fructus crataegi, as a guiding drug, has the effects of promoting digestion, invigorating stomach, promoting qi circulation, removing blood stasis, resolving turbidity and reducing blood fat.
Therefore, the composition disclosed by the application is complementary in compatibility, fully refers to the research results of modern pharmacology, disperses cold from top to bottom to relieve pain, warms meridians to promote blood circulation, can realize regulation and control of hyperlipidemia, and is mild and non-irritant in medicines.
Specifically, the effects of the raw materials in the formula are as follows:
cinnamon: pungent, sweet and big heat. Tonify fire and strengthen yang, guide fire to return to the source, dispel cold and alleviate pain, activate blood and dredge channels. Is dried bark of Cinnamomum cassia Cassia Presl of Lauraceae. Modern pharmacological research shows that cinnamon has the function of promoting gastrointestinal functions. The traditional Chinese medicine believes that the cinnamon can tonify fire and strengthen yang, warm middle-jiao and spleen and stomach, and warm and dredge blood vessels.
Coptis chinensis: bitter and cold. Clear heat and dry dampness, purge fire and remove toxicity. Is dried rhizome of Ranunculaceae plant Coptidis rhizoma Coptis chinensis francis Franch, coptis deltoidea C.Y. Cheng et Hsiao or Coptis teeta Wall. Modern pharmacological research shows that the coptis can reduce the content of serum cholesterol and has the functions of reducing blood sugar, resisting oxidation, resisting bacteria and the like. The traditional Chinese medicine holds that the coptis root is good at removing fire heat in middle jiao and can eliminate dampness, the coptis root is bitter and cold, the bitter and the dampness can eliminate cold and heat, and all residual damp fire can be discharged.
Red sage root: bitter and slightly cold. Is dried root and rhizome of Salvia Miltiorrhiza Bunge of Labiatae. Promoting blood circulation, removing blood stasis, regulating menstruation, relieving pain, nourishing blood, tranquilizing mind, cooling blood, and resolving carbuncle. The modern pharmacological research shows that the salvia miltiorrhiza has the effects of inhibiting the synthesis of endogenous cholesterol and inhibiting the generation of oxidized low-density lipoprotein, can promote the tissue repair and regeneration, protects liver cells, inhibits bacteria and diminishes inflammation. The traditional Chinese medicine considers that the blood fat is too high, which is marked by qi stagnation, blood stasis, phlegm coagulation, while the red sage root is good at treating blood system, removing stagnation and promoting tissue regeneration, and has the effects of removing old blood and promoting new blood generation.
Medicated leaven: sweet, pungent and warm; strengthening the spleen and stomach; promoting digestion and relieving stasis. Is prepared from herba Polygoni Hydropiperis, herba Artemisiae Annuae, and semen Armeniacae amarum by adding flour or testa Tritici, mixing, and fermenting. Modern pharmacological research shows that medicated leaven has the pharmacological effects of strengthening gastrointestinal motility, improving intestinal flora disorder and the like, and the intestinal flora disorder is closely related to the occurrence mechanism of hyperlipidemia. According to the traditional Chinese medicine, the medicated leaven can eliminate the food retention and the wheat wine retention, and the fragrance of the medicated leaven can activate the spleen, and the sweet flavor can harmonize the stomach, so that the stomach qi is calmed, and the middle-jiao is regulated.
Hawthorn fruit: sour, sweet and warm. Promoting digestion, invigorating stomach, promoting qi circulation, removing blood stasis, eliminating turbid pathogen, and reducing blood lipid. Is dried mature fruit of Crataegus pinnatafida Bge of Rosaceae. Modern pharmacological studies show that the hawthorn component can effectively reduce serum total cholesterol and beta lipoprotein, inhibit activity of cholesterol-containing enzyme, and obviously increase concentration of HDL-C, HDL2-C and HDL3-C in serum. The traditional Chinese medicine considers that the hawthorn is particularly good for promoting digestion, removing food accumulation of oil dirt, entering spleen and stomach to remove food retention, resolving phlegm caused by internal stagnation, and entering blood to disperse and remove blood stasis.
Preferably, the composition comprises the following raw materials in parts by weight: 12 parts of cinnamon, 6 parts of coptis chinensis, 30 parts of medicated leaven, 30 parts of hawthorn and 48 parts of salvia miltiorrhiza.
Preferably, the composition is prepared by crushing, uniformly mixing and drying. Weighing cinnamon, coptis chinensis, medicated leaven, hawthorn and salvia miltiorrhiza to remove impurities, respectively crushing the raw materials, respectively sieving the raw materials with a 5-24-mesh sieve, weighing corresponding raw material powder according to parts by weight, uniformly mixing, and then drying and sterilizing for 2-3 hours at 50-70 ℃.
The second purpose of the invention is to provide a probiotic beverage with the function of reducing blood fat, which comprises the following raw materials in parts by weight: 6 to 18 parts of cinnamon, 3 to 9 parts of coptis, 15 to 45 parts of medicated leaven, 15 to 45 parts of hawthorn and 24 to 72 parts of salvia miltiorrhiza.
The third purpose of the invention is to provide a preparation method of the probiotic beverage with the function of reducing blood fat, which comprises the following steps:
s1, preparation of compound soup powder
Weighing cinnamon, coptis chinensis, medicated leaven, hawthorn and salvia miltiorrhiza, removing impurities, respectively crushing the raw materials, respectively sieving the raw materials with a 5-24-mesh sieve, weighing corresponding powder according to parts by weight, uniformly mixing, and then drying and sterilizing the mixture at 50-70 ℃ for 2-3 hours to obtain compound soup powder for later use;
s2, preparation of concentrated compound traditional Chinese medicine soup
Placing the dried compound soup powder into a pot, boiling and keeping for 30-60 min, cooling, filtering to obtain filtrate, standing at room temperature, and removing bottom residue precipitate; keeping the temperature of the compound soup powder at 60-70 ℃ for vacuum concentration; sterilizing for 15min by high-pressure steam at 110-120 ℃, and cooling to room temperature to obtain concentrated compound traditional Chinese medicine decoction for later use;
s3, preparation of culture medium and inoculation activation of probiotics
Weighing the culture medium, adding distilled water for dissolving, heating and stirring with a clean glass rod, subpackaging into conical flasks, and sterilizing for 15min at 110-120 ℃ by high-pressure steam; when the temperature is cooled to 45 ℃, pouring the plate on a sterile operation table;
dissolving lyophilized lactobacillus and Bacillus bifidus powder with sterile normal saline; after the culture medium in the culture dish is solidified, carrying out strain inoculation, and culturing in a constant-temperature incubator; subculturing for 1-2 times by the same operation method to obtain probiotics for later use;
s4, fermenting
Mixing sodium carboxymethylcellulose, xanthan gum and sucrose, stirring, adding sterile distilled water for dissolving, milling with colloid mill, placing in sterile triangular flask, sequentially adding milk and tea juice, adjusting pH with citric acid, selecting probiotic with good activity, inoculating into concentrated compound Chinese medicinal decoction, and culturing at 41 deg.C for 36 hr;
s5. Mixing and bagging
Stirring and mixing the fermented cinnamon tea probiotic beverage uniformly, and then carrying out spray drying to obtain mixed powder; weighing the mixed powder according to the weight and bagging.
Preferably, in step S4, pH =5-6 is adjusted with citric acid.
Preferably, in step S4, the probiotic bacteria have a bacterial seed content of 2.0 x 10 9 CFU/500mL。
Preferably, in step S4, the volume ratio of the probiotics to the concentrated compound traditional Chinese medicine decoction is 1.
Preferably, in step S2, the pressure for concentration under reduced pressure is 2.5 to 3.2kPa.
The beneficial effects of the invention are:
the traditional Chinese medicine composition has reasonable compatibility of medicinal materials, disperses cold and relieves pain from top to bottom, warms channels and promotes blood circulation, can realize regulation and control of hyperlipidemia, and is mild and non-irritant; the cinnamon tea prepared by taking the cinnamon tea rich in functional components such as tea polyphenol, theabrownin, cinnamaldehyde, berberine, amino acid, vitamins and the like and probiotics as raw materials has high medicinal value, delicious taste, convenient use, pure nature and no toxic or side effect, is compatible with various medicinal and edible food materials, and has the effects of reducing blood sugar and blood fat; after probiotic fermentation, the cinnamon tea beverage has the natural fragrance of tea and the flavor of lactic acid, has better taste and flavor, can keep normal balance of blood sugar and blood fat after long-term use, and is suitable for middle-aged and elderly people to drink for nutrition and health care.
Drawings
The invention is further illustrated by the following examples in conjunction with the drawings.
FIG. 1 is a flow chart of a method for preparing a lipid-lowering cinnamon tea probiotic beverage according to the invention;
fig. 2 is a comparative graph showing an index of improvement in blood lipid of a hyperlipidemic person who has received the cinnamon probiotic beverage according to example 1 of the present invention;
FIG. 3 is a graph comparing three fasting plasma lipid levels of hyperlipidemic mice as provided in example 3 of the present invention;
fig. 4 is a graph showing the first analysis result of the family (family) level of the dried cinnamon tea pre-gut flora of the lipid-lowering cinnamon tea probiotic beverage of the present invention;
FIG. 5 is a graph of the first analysis result of the family (family) level of the pre-gut flora of the lipid-lowering cinnamon tea probiotic beverage cinnamon tea dry beverage of the present invention;
wherein: CHOL is cholesterol; HDL-c, high density lipoprotein cholesterol; LDL-c low density lipoprotein cholesterol; NC is normal mouse; DM is diabetic mouse; CMC is sodium carboxymethyl cellulose solution; CA is cinnamaldehyde.
Detailed Description
The conception, the specific structure and the technical effects produced by the present invention will be clearly and completely described in conjunction with the embodiments and the attached drawings, so as to fully understand the objects, the features and the effects of the present invention. It is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments, and other embodiments obtained by those skilled in the art without inventive efforts are within the protection scope of the present invention based on the embodiments of the present invention. The technical characteristics in the invention can be combined interactively on the premise of not conflicting with each other.
Example 1
The preparation method of the probiotic beverage with the effect of reducing blood fat shown in figure 1 comprises the following steps:
s1, preparation of compound soup powder
The cinnamon, the coptis chinensis, the medicated leaven, the hawthorn and the salvia miltiorrhiza raw materials are respectively subjected to impurity removal and cleaning, then are dried at room temperature, and are respectively sieved by a sieve with 5-24 meshes for later use;
weighing 6g of cinnamon, 3g of coptis root, 15g of medicated leaven, 15g of hawthorn and 24g of salvia miltiorrhiza raw materials, mixing, putting into a casserole, and then drying and sterilizing for 2 hours at 50 ℃; obtaining compound soup powder for later use;
s2, preparation of concentrated compound traditional Chinese medicine soup
Soaking the above materials in water for 12 hr, and decocting; filtering after decoction is finished, and reserving filtrate for later use;
standing the filtrate at room temperature, and removing the bottom residue precipitate; concentrating the medicinal liquid under reduced pressure at 60 deg.C to obtain concentrated medicinal liquid (volume of the concentrated medicinal liquid is 1/10 of that before non-concentration); sterilizing with high pressure steam at 110 deg.C for 15min, and cooling to room temperature to obtain concentrated compound Chinese medicinal decoction.
S3, preparation of culture medium and inoculation activation of probiotics
Weighing 66.2g of MRS medium, adding 1000mL of distilled water for dissolving, heating and stirring with a clean glass rod, subpackaging into conical flasks, and sterilizing for 15min at 1100 ℃ by high-pressure steam; when the temperature is cooled to 45 ℃, pouring the plate on a sterile operating platform;
0.1g of freeze-dried lactobacillus powder and 0.1g of bifidobacterium powder are dissolved in 10mL of sterile physiological saline. After the culture medium in the culture dish is solidified, strain inoculation is carried out, and the culture is carried out in a constant-temperature incubator. Subculturing 1 time by the same operation method.
S4, fermentation
Mixing 5g sodium carboxymethylcellulose, 5g xanthan gum and 10g sucrose, stirring, adding 500ml sterile distilled water for dissolving, milling, placing in sterile triangular flask, adding 25ml milk and 25ml compound traditional Chinese medicine tea soup (green tea) in sequence, adjusting pH to 5.4 with small amount of citric acid, selecting probiotic (1 ml) with good activity, inoculating into tea soup (100 ml), and culturing at 41 deg.C for 36h. After fermentation is finished, detection indexes of a fermented finished product are as follows: the strain content in the probiotics is as follows: less than or equal to 2.0 x 10 9 CFU/500mL；
In step S2 of the embodiment of the present invention, the step of decocting the soaking solution specifically comprises: heating at 80 deg.C for 10min, boiling the decoction, heating at 100 deg.C for 20min, and cooling to 70 deg.C for 2 hr.
Wherein: in step S2, the filtering method adopted in the filtering is to filter with 4 layers of gauze, wherein the gauze is 15 meshes.
In step S2, when the liquid medicine is concentrated under reduced pressure, the concentration pressure is 2.5 to 3.2kPa,
s5. Mixing and bagging
Stirring and mixing the fermented cinnamon tea probiotic beverage uniformly, and then carrying out spray drying to obtain mixed powder; weighing the mixed powder according to the specific weight of the production dosage, and bagging.
Example 2
The preparation method of the probiotic beverage with the effect of reducing blood fat as shown in figure 1 comprises the following steps:
s1, preparation of compound soup powder
The cinnamon, the coptis root, the medicated leaven, the hawthorn and the salvia miltiorrhiza raw materials are respectively subjected to impurity removal and cleaning, then are dried at room temperature, and are respectively sieved by a 5-24-mesh sieve for later use;
weighing 18g of cinnamon, 9g of coptis chinensis, 45g of medicated leaven, 45g of hawthorn and 72g of salvia miltiorrhiza raw materials, mixing, putting into a casserole, and then drying and sterilizing at 70 ℃ for 3 hours; obtaining compound soup powder for later use;
s2, preparation of concentrated compound traditional Chinese medicine soup
Soaking the medicinal materials in water for 18 hr, and decocting; filtering after decoction is finished, and reserving filtrate for later use;
standing the filtrate at room temperature, and removing the bottom residue precipitate; concentrating the medicinal liquid under reduced pressure at 70 deg.C to obtain concentrated medicinal liquid (volume of the concentrated medicinal liquid is 1/10 of that before non-concentration); sterilizing with 120 deg.C high pressure steam for 15min, and cooling to room temperature to obtain concentrated compound Chinese medicinal decoction.
S3, preparation of culture medium and inoculation activation of probiotics
Weighing 66.2g of MRS medium, adding 1000mL of distilled water for dissolving, heating and stirring by using a clean glass rod, subpackaging into conical flasks, and sterilizing for 15min by high-pressure steam at 110-120 ℃; when the temperature is cooled to 45 ℃, pouring the plate on a sterile operating platform;
0.1g of freeze-dried lactobacillus powder and 0.1g of bifidobacterium powder are dissolved in 10mL of sterile normal saline. After the culture medium in the culture dish is solidified, strain inoculation is carried out, and the culture is carried out in a constant-temperature incubator. Subculturing 2 times by the same operation method.
S4, fermentation
Mixing 5g sodium carboxymethylcellulose, 5g xanthan gum and 10g sucrose, stirring, adding 500ml sterile distilled water for dissolving, milling, placing in a sterile triangular flask, adding 25ml milk and 25ml compound traditional Chinese medicine tea soup (green tea) in sequence, adjusting pH to 5.0 with a small amount of citric acid, selecting probiotic (1 ml) with good activity, inoculating into tea soup (100 ml), and culturing at 41 deg.C for 36h. After fermentation is finished, detection indexes of a fermented finished product are as follows: the strain content in the probiotics is as follows: less than or equal to 2.0 x 10 9 CFU/500mL；
In step S2 of the embodiment of the present invention, the decocting with the soak solution specifically includes: heating at 80 deg.C for 20min, boiling, heating at 100 deg.C for 40min, cooling to 70 deg.C, and heating for 2 hr.
Wherein: in step S2, the filtering method adopted during filtering is to filter with 4 layers of gauze, wherein the gauze is 20 meshes.
In step S2, when the liquid medicine is concentrated under reduced pressure, the concentration pressure is 2.5 to 3.2kPa,
s5. Mixing and bagging
Stirring and mixing the fermented cinnamon tea probiotic beverage uniformly, and then carrying out spray drying to obtain mixed powder; weighing the mixed powder according to the specific weight of the production dosage, and bagging.
Example 3
The preparation method of the probiotic beverage with the effect of reducing blood fat as shown in figure 1 comprises the following steps:
s1, preparation of compound soup powder
The cinnamon, the coptis root, the medicated leaven, the hawthorn and the salvia miltiorrhiza raw materials are respectively subjected to impurity removal and cleaning, then are dried at room temperature, and are respectively sieved by a 5-24-mesh sieve for later use;
weighing 12g of cinnamon, 6g of coptis root, 30g of medicated leaven, 30g of hawthorn and 48g of salvia miltiorrhiza raw materials, mixing, putting into a casserole, and then drying and sterilizing at 60 ℃ for 2.5h; obtaining compound decoction powder for later use;
s2, preparation of concentrated compound traditional Chinese medicine soup
Soaking the above materials in water for 15 hr, and decocting; filtering after decoction is finished, and reserving filtrate for later use;
standing the filtrate at room temperature, and removing the residue precipitate at the bottom; keeping the temperature of the liquid medicine at 60-70 ℃ to carry out reduced pressure concentration of the liquid medicine to obtain concentrated liquid medicine (the volume of the concentrated liquid medicine is 1/10 of that before the concentration); sterilizing with high pressure steam at 115 deg.C for 15min, and cooling to room temperature to obtain concentrated compound Chinese medicinal decoction.
S3, preparation of culture medium and inoculation activation of probiotics
Weighing 66.2g of MRS medium, adding 1000mL of distilled water for dissolving, heating and stirring with a clean glass rod, subpackaging into conical flasks, and sterilizing for 15min at 115 ℃ by high-pressure steam; when the temperature is cooled to 45 ℃, pouring the plate on a sterile operation table;
0.1g of freeze-dried lactobacillus powder and 0.1g of bifidobacterium powder are dissolved in 10mL of sterile physiological saline. After the culture medium in the culture dish is solidified, strain inoculation is carried out, and the culture is carried out in a constant-temperature incubator. Subculturing 1 time by the same operation method.
S4, fermentation
Mixing 5g sodium carboxymethylcellulose, 5g xanthan gum and 10g sucrose, stirring, adding 500ml sterile distilled water for dissolving, milling, placing in sterile triangular flask, adding 25ml milk and 25ml tea juice (black tea), adjusting pH to 5.8 with small amount of citric acid, inoculating 1ml probiotic with good activity into tea soup (100 ml), and culturing at 41 deg.C for 36 hr. After fermentation is finished, detection indexes of a fermented finished product are as follows: the strain content in the probiotics is as follows: 2.0 x 10 or less 9 CFU/500mL；
In step S2 of the embodiment of the present invention, the decocting with the soak solution specifically includes: heating at 80 deg.C for 15min, boiling the decoction, heating at 100 deg.C for 30min, and cooling to 70 deg.C for 2 hr.
Wherein: in step S2, the filtering method adopted in filtering is to filter with 4 layers of gauze, wherein the gauze is 15-20 meshes.
In step S2, when the liquid medicine is concentrated under reduced pressure, the concentration pressure is 2.5 to 3.2kPa,
s5. Mixing and bagging
Stirring and mixing the fermented cinnamon tea probiotic beverage uniformly, and then carrying out spray drying to obtain mixed powder; weighing the mixed powder according to the specific weight of the production dosage, and bagging.
Example 4
The preparation method of the probiotic beverage with the effect of reducing blood fat shown in figure 1 comprises the following steps:
s1, preparation of compound soup powder
The cinnamon, the coptis root, the medicated leaven, the hawthorn and the salvia miltiorrhiza raw materials are respectively subjected to impurity removal and cleaning, then are dried at room temperature, and are respectively sieved by a 5-24-mesh sieve for later use;
weighing 7g of cinnamon, 8g of coptis chinensis, 25g of medicated leaven, 35g of hawthorn and 30g of salvia miltiorrhiza raw materials, mixing, placing in a casserole, and then drying and sterilizing at 65 ℃ for 2 hours; obtaining compound soup powder for later use;
s2, preparation of concentrated compound traditional Chinese medicine soup
Soaking the medicinal materials in water for 13 hr, and decocting; filtering after decoction is finished, and reserving filtrate for later use;
standing the filtrate at room temperature, and removing the bottom residue precipitate; concentrating the medicinal liquid at 68 deg.C under reduced pressure to obtain concentrated medicinal liquid (volume of the concentrated medicinal liquid is 1/10 of that before the medicinal liquid is not concentrated); sterilizing with high pressure steam at 112 deg.C for 15min, and cooling to room temperature to obtain concentrated compound Chinese medicinal decoction.
S3, preparation of culture medium and inoculation activation of probiotics
Weighing 66.2g of MRS medium, adding 1000mL of distilled water for dissolving, heating and stirring with a clean glass rod, subpackaging into conical flasks, and sterilizing for 15min at 112 ℃ by high-pressure steam; when the temperature is cooled to 45 ℃, pouring the plate on a sterile operating platform;
0.1g of freeze-dried lactobacillus powder and 0.1g of bifidobacterium powder are dissolved in 10mL of sterile normal saline. After the culture medium in the culture dish is solidified, strain inoculation is carried out, and the culture is carried out in a constant-temperature incubator. Subculturing 2 times by the same operation method.
S4, fermentation
Mixing 5g sodium carboxymethylcellulose, 5g xanthan gum and 10g sucrose, stirring, adding 500ml sterile distilled water for dissolving, milling, placing in a sterile triangular flask, adding 25ml milk and 25ml tea juice (black tea) in sequence, adjusting pH to 6.0 with small amount of citric acid, selecting probiotic (1 ml) with good activity, inoculating into tea soup (100 ml), and culturing at 41 deg.C for 36h. After fermentation is finished, detection indexes of a fermented finished product are as follows: the strain content in the probiotics is as follows: less than or equal to 2.0 x 10 9 CFU/500mL；
In step S2 of the embodiment of the present invention, the decocting with the soak solution specifically includes: heating at 80 deg.C for 10min, boiling the decoction, heating at 100 deg.C for 40min, and cooling to 70 deg.C for 2 hr.
Wherein: in step S2, the filtering method adopted in filtering is to filter with 4 layers of gauze, wherein the gauze is 15-20 meshes.
In step S2, when the liquid medicine is concentrated under reduced pressure, the concentration pressure is 2.5 to 3.2kPa,
s5. Mixing and bagging
Stirring and mixing the fermented cinnamon tea probiotic beverage uniformly, and then carrying out spray drying to obtain mixed powder; weighing the mixed powder according to the specific weight of the production dosage, and bagging.
The compound traditional Chinese medicine preparation provided by the embodiments 1-4 comprises the following components in parts by mass: 6-18 parts of coptis root: 3-9 parts of medicated leaven: 15-45 parts of hawthorn: 15 to 45 portions of salvia miltiorrhiza and 24 to 72 portions of salvia miltiorrhiza. The requirements of raw materials and auxiliary materials are as follows: lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium lactis, bifidobacterium longum, bifidobacterium breve, lactobacillus reuteri, lactobacillus rhamnosus, and Streptococcus thermophilus shall comply with the regulations in the List of strains available for food (Wake institute supervision and administration [ 2010 ] No. 65) and QB/T4575. Other food raw and auxiliary materials and food additives meet the regulations of related raw material standards. The microorganism index requirements are as follows: the lactobacillus, coliform group bacteria, mould salmonella and staphylococcus aureus should meet the requirements of enterprise standards.
The cinnamon tea probiotic beverage complies with the relevant regulations of the food safety Law of the people's republic of China and the standardization Law of the people's republic of China, and conforms to the standard of GB 7101 national standard beverage for food safety. Wherein the addition amount of the bifidobacterium lactis is as follows: 2.0*10 9 CFU/500mL; adding amount of cinnamon tea: 10g/L.
Test of
1. Experiment of hyperlipidemic people taking probiotic drink as described in example 1
The method comprises the following steps: 20 hyperlipidaemia persons are selected and divided into 2 groups according to a random digital table method, and the treatment group takes 400ml of cinnamon tea probiotic beverage granules every day, and the control group takes 400ml of purified water every day for carrying out blood fat analysis.
The TC, LDL-C and TG levels of the treated cinnamon groups are lower than those of the control group, the difference has statistical significance (p is less than 0.05), and the specific experimental results are shown in figure 2
2. Clinical study of cinnamon powder for treating DPN
The method comprises the following steps: 80 DPN patients admitted to Shenzhen hospital in Chinese medical science institute in 10 and 2019 in 2017 and 3 are selected as research objects and divided into cinnamon groups (39) and control groups (41) according to a random digital table method. Both groups were given the same basic treatment, including the diabetic diet, and both were controlled to achieve glycemic compliance using an insulin regimen, with the cinnamon group being treated with cinnamon powder on the basic treatment. The clinical efficacy, symptom and sign improvement and electromyography of two groups of patients were compared. As a result, the effective rate of the cinnamon group is obviously higher than that of the control group (p is less than 0.05), the score of each symptom sign after the cinnamon group is treated is lower than that of the control group (p is less than 0.05), and the cinnamon group is better than the control group (p is less than 0.05) in the aspect of improving the nerve conduction velocity. The conclusion that the cinnamon powder has obvious clinical curative effect on DPN. The specific action mechanism can be found in the literature (the research on the mechanism of inhibiting cardiac fibrosis induced by high sugar by cinnamaldehyde [ J ]. Heilongjiang medicine, 2018, 42 (8): 841-3.).
3. Lipid-lowering action and mechanism research of cinnamon
The method selects 80 hyperlipidemia patients admitted in Shenzhen hospital in Chinese medical science institute in 2017 to 2019 in 10 months. Dividing into 2 groups according to random digital table method, taking 400ml cinnamon tea probiotic beverage granule for the treatment group every day, taking 400ml purified water for the control group every day, and analyzing intestinal flora. The intake of cinnamon tea probiotics facilitates the enrichment of probiotics including Akkermansia, bifidobacterium adolescentis and clostridium macerans, etc. The specific intestinal flora analysis results are shown in fig. 4-5, and it can be seen that the intake of the compound traditional Chinese medicine cinnamon probiotic beverage can remarkably promote the enrichment of various probiotics such as Akkermansia, bifidobacterium dolescentis and the like in the intestinal tract, and has the effects of regulating and controlling the intestinal microenvironment and promoting the improvement of the blood lipid metabolism capability.
4. Animal experiments
The study adopted 60 male C57 mice, purchased from the Guangdong provincial animal center for medical experiments, and having a certification number: no.44007200062167, license number: SCXK (yue) 2018-0002), SPF clean grade, 14-16 g/28-35 days, in a standard animal feeding room in the center of medical laboratory animals in guangdong province, with a light-dark cycle of 12h (8; 20-07), ambient temperature 18-25 ℃, relative humidity 30-70%, general feed (Guangdong province medical laboratory animal center, production license number: guangdong-feed (2019) 05073, standard of execution: GB 14924.3-2010). All experimental procedures for these animals were approved and approved by the ethical committee for experimental animals.
(1) Normal mouse control group (group a, n = 8);
(2) Normal mouse experimental group (group B, n = 8);
(3) T1DM mouse control group (group C, n = 8);
(4) T1DM mouse experimental group (group D, n = 8).
Wherein, the dose of cinnamaldehyde lactobacillus beverage in experimental group (group B + group D) is 20 mg/kg/day, and cinnamaldehyde is dissolved in 0.5% Sodium carboxymethylcellulose (CMC). The control groups (groups a and C) were gavaged with 0.5% CMC for 8 weeks. In the experimental period, the blood lipid indexes of four groups of mice show a relatively obvious fluctuation trend. As shown in FIG. 3, total cholesterol in T1DM mice in the initial phase of the experiment exceeded a concentration of 4mmol/L, which was significantly higher than the level of 3.12mmol/L in normal mice (p < 0.05). The total Cholesterol (CHOL) of normal mice was maintained in the interval of 2.65-2.94 mmol/L over the 40 day intervention period, overall exhibiting a decreasing trend. Cinnamon-treated T1DM mice exhibited a significant downward trend (p < 0.05) with placebo control. The results of monitoring high density lipoprotein cholesterol (HDL-c) were similar to CHOL, with HDL-c of naive normal mice maintained at a level of 2.1mmol/L, with no apparent overall fluctuation during the subsequent intervention cycle (p > 0.05), while HDL-c of T1DM mice started at a value more than 1.64 times that of normal mice (p < 0.05), with the treatment group showing an overall downward trend during the intervention, with no significant difference between cinnamaldehyde and placebo groups. In the study, the change of the blood lipid index is obvious that the initial value of low-density lipoprotein cholesterol (LDL-c) is obviously higher in the T1DM mice than in the normal mice, the LDL-c content of the cinnamon group and the placebo is obviously reduced (p < 0.05) after 10 days of intervention, and the reduction trend of the cinnamaldehyde group is more obvious (p < 0.05), which indicates that although the body weight and the total cholesterol of the cinnamaldehyde group and the placebo group are not greatly different, the intervention effect of the cinnamaldehyde group on the LDL-c is obviously better than that of the placebo group, and the quick and effective response characteristic is presented. After 40 days of intervention, the difference between the two decreased, probably due to increased cinnamaldehyde tolerance in T1DM mice, and the same dose of administration failed to continue to significantly reduce LDL-c levels.
While the preferred embodiments of the present invention have been illustrated and described, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (10)
1. The composition with the effect of reducing blood fat is characterized by comprising the following raw materials in parts by weight: 6 to 18 parts of cinnamon, 3 to 9 parts of coptis root, 15 to 45 parts of medicated leaven, 15 to 45 parts of hawthorn and 24 to 72 parts of salvia miltiorrhiza.
2. The composition with the effect of reducing blood fat according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 12 parts of cinnamon, 6 parts of coptis chinensis, 30 parts of medicated leaven, 30 parts of hawthorn and 48 parts of salvia miltiorrhiza.
3. The composition with the effect of reducing blood fat according to any one of claims 1 to 2, wherein the composition is prepared by crushing, uniformly mixing and drying.
4. The composition with the effect of reducing blood fat of claim 3, wherein the composition is prepared by the following method:
weighing cinnamon, coptis chinensis, medicated leaven, hawthorn and salvia miltiorrhiza, removing impurities, respectively crushing the raw materials, respectively sieving the raw materials with a 5-24-mesh sieve, weighing corresponding raw material powder according to parts by weight, uniformly mixing, and then drying and sterilizing the mixture for 2-3 hours at 50-70 ℃.
5. The probiotic beverage with the effect of reducing blood fat is characterized by comprising the following raw materials in parts by weight: 6 to 18 parts of cinnamon, 3 to 9 parts of coptis, 15 to 45 parts of medicated leaven, 15 to 45 parts of hawthorn and 24 to 72 parts of salvia miltiorrhiza.
6. The preparation method of the probiotic beverage with the effect of reducing blood fat according to claim 5, characterized by comprising the following steps:
s1, preparation of compound soup powder
Weighing cinnamon, coptis chinensis, medicated leaven, hawthorn and salvia miltiorrhiza, removing impurities, respectively crushing the raw materials, respectively sieving the raw materials with a 5-24-mesh sieve, weighing corresponding powder according to parts by weight, uniformly mixing, and then drying and sterilizing the mixture at 50-70 ℃ for 2-3 hours to obtain compound soup powder for later use;
s2, preparation of concentrated compound traditional Chinese medicine soup
Placing the dried compound soup powder into a pot, boiling and keeping for 30-60 min, cooling, filtering to obtain filtrate, standing at room temperature, and removing bottom residue precipitate; keeping the temperature of the compound soup powder at 60-70 ℃ for vacuum concentration; sterilizing for 15min by high-pressure steam at 110-120 ℃, and cooling to room temperature to obtain concentrated compound traditional Chinese medicine decoction for later use;
s3, preparation of culture medium and inoculation activation of probiotics
Weighing the culture medium, adding distilled water for dissolving, heating and stirring with a clean glass rod, subpackaging into conical flasks, and sterilizing for 15min at 110-120 ℃ by high-pressure steam; when the temperature is cooled to 45 ℃, pouring the plate on a sterile operating platform;
dissolving lyophilized lactobacillus and Bacillus bifidus powder with sterile normal saline; after the culture medium in the culture dish is solidified, carrying out strain inoculation, and culturing in a constant-temperature incubator; subculturing for 1-2 times by the same operation method to obtain probiotics for later use;
s4, fermenting
Mixing sodium carboxymethylcellulose, xanthan gum and sucrose under stirring, adding sterile distilled water for dissolving, milling, placing in sterile triangular flask, sequentially adding milk and tea juice, adjusting pH with citric acid, selecting probiotic with good activity, inoculating into concentrated compound Chinese medicinal decoction, and culturing at 41 deg.C for 36 hr to obtain fermented product;
s5. Mixing and bagging
Stirring and mixing the fermented cinnamon tea probiotic beverage uniformly, and then carrying out spray drying to obtain mixed powder; weighing the mixed powder according to the weight and bagging.
7. The method for preparing probiotic beverage with hypolipidemic effect according to claim 6, wherein in step S4, pH =5-6 is adjusted with citric acid.
8. The method for preparing probiotic beverage with hypolipidemic effect according to claim 6, wherein in step S4, the strain content in the probiotic in the fermented product is less than or equal to 2.0 x 10 9 CFU/500mL。
9. The preparation method of the probiotic beverage with the effect of reducing blood fat according to claim 6, wherein in the step S4, the volume ratio of the probiotics to the concentrated compound traditional Chinese medicine decoction is 1.
10. The method for preparing probiotic beverage with hypolipidemic effect according to claim 6, wherein in step S2, the pressure of the reduced pressure concentration is 2.5 to 3.2kPa.
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