CN116458640A - Composition for protecting gastric mucosa, functional beverage and preparation method thereof - Google Patents
Composition for protecting gastric mucosa, functional beverage and preparation method thereof Download PDFInfo
- Publication number
- CN116458640A CN116458640A CN202210031233.2A CN202210031233A CN116458640A CN 116458640 A CN116458640 A CN 116458640A CN 202210031233 A CN202210031233 A CN 202210031233A CN 116458640 A CN116458640 A CN 116458640A
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- functional beverage
- composition
- gastric mucosa
- protecting
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Classifications
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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Abstract
The invention relates to the technical field of food processing, in particular to a composition for protecting gastric mucosa, a functional beverage and a preparation method thereof. The composition for protecting gastric mucosa provided by the invention comprises a plant source component and a composite microbial inoculum, wherein the plant source component comprises the following components in parts by weight: 1-3 parts of Opuntia ficus-indica extract, 2-5 parts of galangal and 0.5-2.5 parts of saussurea involucrata culture. The composite microbial inoculum in the composition can maintain higher activity in the long-time storage process in a liquid environment at normal temperature, effectively relieve and repair the damage of gastric mucosa, reduce the proliferation of harmful bacteria such as helicobacter pylori in gastrointestinal tracts, strengthen the reproductive capacity of beneficial bacteria and improve the health condition of gastric mucosa. The functional beverage containing the composition provided by the invention can effectively relieve and repair the damage of gastric mucosa, has better flavor, has higher stability and can keep a clear state in a long-time storage process.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a composition for protecting gastric mucosa, a functional beverage and a preparation method thereof.
Background
With changes in human lifestyle and influenced by dietary components and environmental factors, the incidence of gastric diseases, particularly gastric mucosa-related diseases, has gradually increased. At present, most methods for protecting gastric mucosa are chemical drug treatment and food nourishing auxiliary improvement, however, chemical drug treatment often brings about side effects, can irritate gastrointestinal tract after long-term use, has adverse effects on recovery of gastric mucosa injury or has adverse effects on other tissues and organs, such as: omeprazole is administered to produce diarrhea, headache, nausea, flatulence and constipation; bismuth potassium citrate is also unsuitable for long-term administration, and bismuth concentration exceeding 0.1mg/ml may cause bismuth encephalopathy, and may cause initial symptoms such as chronic headache, insomnia, and mental abnormality, and also may cause obvious encephalopathy symptoms such as confusion, muscle rigidity, movement disorder, dysarthria, illusion, convulsion, etc.; the long-term administration of clarithromycin can cause serious adverse reactions such as liver and kidney injury, arrhythmia and the like. The food is not obvious in the protection and repair effects of gastric mucosa due to the cooking process and the like of the food materials, and the recuperation period is long. At present, some traditional Chinese medicine compositions for protecting gastric mucosa are reported, but most of the traditional Chinese medicine compositions have the problems of more components, complex formula or poor effect of protecting gastric mucosa.
Disclosure of Invention
It is an object of the present invention to provide a composition for protecting gastric mucosa. It is another object of the present invention to provide a functional beverage containing the composition and a method for preparing the same.
The invention takes plant source raw materials as research objects, and through screening, combining and verifying plant source substances, the composition which has simple composition and better gastric mucosa protection effect is developed.
Specifically, the invention provides the following technical scheme:
the invention provides a composition for protecting gastric mucosa, which comprises a plant source component and a composite microbial inoculum, wherein the ratio of the composite microbial inoculum to the plant source component is (3-12) multiplied by 10 10 cfu：(3-12)g；
Wherein the plant source components comprise the following components in parts by weight: 1-3 parts of Opuntia ficus-indica extract, 2-5 parts of galangal and 0.5-2.5 parts of saussurea involucrata culture.
The Opuntia ficus-indica extract is preferably an aqueous extract of Opuntia ficus-indica, wherein the polysaccharide content is preferably 5-15% by mass. The opuntia ficus-indica extract is preferably provided in the form of opuntia ficus-indica powder.
The galangal is preferably galangal powder prepared by drying and grinding the galangal, wherein the mass percentage of curcumin is preferably 5-10%.
The saussurea involucrata culture is preferably prepared by tissue culture and drying of saussurea involucrata cells, wherein the mass percentage of flavone is preferably 2-6%.
The invention discovers that although the Opuntia ficus-indica extract and the galangal both have certain effect of protecting the gastric mucosa, the protection effect of the composition on the gastric mucosa is limited by using the Opuntia ficus-indica extract and the galangal singly or by compounding the Opuntia ficus-indica extract and the galangal in various proportions, and the effect of the composition on protecting the gastric mucosa can be obviously improved by adding the saussurea involucrata extract and compounding the three in the proportions. In addition, when probiotics for gastrointestinal tract are preserved at normal temperature, especially when the probiotics are preserved in liquid at normal temperature, the activity is easy to lose, so that the number of viable bacteria in the storage process is obviously reduced.
On the basis of satisfying the above ratio, the mass ratio of the Opuntia ficus-indica extract to the saussurea involucrata culture in the composition is preferably controlled to be (0.5-3): 1.
The saussurea involucrata culture and the Opuntia ficus-indica extract are controlled within the proportion range, so that the components in the composition can play a synergistic effect, the play of the function of protecting gastric mucosa is promoted, and meanwhile, the function of improving the survival rate of probiotics by the composition can be enhanced.
Preferably, the composite microbial inoculum comprises lactobacillus paracasei, lactobacillus reuteri, lactobacillus plantarum and bifidobacterium lactis, wherein the ratio of the viable count of the bifidobacterium lactis to the total viable count of the lactobacillus paracasei, lactobacillus reuteri and lactobacillus plantarum is (2-3): 1.
the lactobacillus paracasei, lactobacillus reuteri, lactobacillus plantarum and bifidobacterium lactis are compounded according to the proportion, so that the composite microbial inoculum can promote the reproduction of beneficial bacteria in the gastrointestinal tract, inhibit the reproduction of harmful bacteria such as helicobacter pylori and the like, and simultaneously better exert the synergistic interaction with the plant source components.
The compound bacterial agent can be provided in the form of compound bacterial powder, wherein the total viable count of lactobacillus paracasei, lactobacillus reuteri, lactobacillus plantarum and bifidobacterium lactis in the compound bacterial powder is 300-400 hundred million/g.
Preferably, the strain used in the composite microbial inoculum is: lactobacillus paracasei GKS6, lactobacillus reuteri GKR, lactobacillus plantarum GKD7, and Bifidobacterium lactis HN019.
Preferably, in the composition, the mass ratio of the plant source component to the composite microbial inoculum is (1-4): (3-10).
Wherein the composite microbial inoculum is provided in the form of composite microbial powder.
The composition for protecting gastric mucosa can be prepared into food, health product or medicine by independently or additionally adding auxiliary materials allowed in the field of food and medicine. The product state of the food, health product or medicament is preferably liquid.
The invention provides application of the composition for protecting gastric mucosa in preparing food, health care products or medicines.
Further, the present invention provides a functional beverage comprising the above composition for protecting gastric mucosa.
Preferably, in the functional beverage, the mass percentage of the composition for protecting gastric mucosa is 0.2-5%.
Besides the composition, the functional beverage also comprises a compound colloid accounting for 0.05 to 0.5 percent of the total mass of the functional beverage, wherein the compound colloid comprises the following components in parts by weight: 0.3-1 part of Caesalpinia spinosa champ gum, 0.1-0.5 part of beta-cyclodextrin and 0.1-1 part of pectin.
In the beverage containing the plant source components and the composite microbial inoculum, a complex system is formed among the plant source components, the composite microbial inoculum and water, and the invention discovers that in the system, the use of common compound colloid such as xanthan gum, gellan gum and the like as a stabilizer can easily cause the precipitation of the beverage, and the use of the stabilizer formed by compounding the Caesalpinia spinosa L, beta-cyclodextrin and pectin according to the proportion can better maintain the clarity of the beverage system and reduce the generation of the precipitation.
The functional beverage also comprises trehalose accounting for 2-6% of the total mass of the functional beverage.
The invention discovers that the plant source components used in the functional beverage are easy to generate bad flavor after being sterilized, and the trehalose can be added to better relieve the bad flavor, so that the whole flavor of the functional beverage is better.
In order to obtain good taste, the functional beverage also comprises a sugar source accounting for 1-5% of the total mass of the functional beverage and an acidity regulator accounting for 0.1-1%.
Preferably, the sugar source is one or a combination of several selected from glucose, erythritol, xylitol, isomaltooligosaccharide, polydextrose and maltitol. The acidity regulator is one or a combination of more than one of citric acid, sodium citrate, potassium citrate, lactic acid and malic acid.
Preferred sugar source compositions are any of the following:
(1) The mass ratio is (1-3): 1 erythritol and polydextrose;
(2) The mass ratio is (2-3): 1: glucose, xylitol and maltitol of (3-4);
(3) The mass ratio is 1: erythritol and isomalt and isomaltooligosaccharide of (2-4);
(4) The mass ratio is 1: glucose and erythritol of (3-5);
(5) The mass ratio is 1: xylitol and isomaltooligosaccharides of (4-6).
Preferred acidity regulator compositions are any of the following:
(1) The mass ratio is (3-5): 1 citric acid and sodium citrate;
(2) The mass ratio is (1-3): 1 citric acid and potassium citrate;
(3) The mass ratio is (2-4): 1 citric acid and sodium citrate;
(4) The mass ratio is 1: (2-4): 1, lactic acid, citric acid and sodium citrate;
(5) The mass ratio is (3-5): 1 malic acid and potassium citrate.
Preferably, the functional beverage comprises the following components in parts by weight: 1-3 parts of Opuntia ficus-indica extract, 2-5 parts of galangal, 0.5-2.5 parts of saussurea involucrata culture, 20-60 parts of trehalose, 10-50 parts of sugar source, 0.5-5 parts of compound colloid, 1-5 parts of acidity regulator, 1-4 parts of compound microbial inoculum and the balance of water.
As a preferred embodiment of the present invention, the functional beverage comprises the following components in parts by weight: 1-3 parts of Opuntia ficus-indica extract, 2-5 parts of galangal, 0.5-2.5 parts of saussurea involucrata culture, 25-60 parts of trehalose, 10-40 parts of sugar source, 0.5-2 parts of compound colloid, 1-3 parts of acidity regulator, 1-4 parts of compound microbial inoculum, 1-2 parts of essence and the balance of water.
The total weight of the functional beverage is 1000 parts.
The invention also provides a preparation method of the functional beverage, which comprises the following steps: and (3) mixing all raw materials except the composite microbial inoculum, sterilizing, and mixing the sterilized feed liquid with the composite microbial inoculum.
The sterilization can be UHT sterilization.
Preferably, the preparation method of the functional beverage comprises the following steps:
(1) Melting: adding partial sugar sources, adding a compound colloid mixed with a small amount of sugar sources, sequentially adding Opuntia Dillenii extract, rhizoma Alpiniae Officinarum and herba Saussureae Involueratae culture, stirring for 5-10min, adding acidity regulator, adding the rest materials except bacteria powder, adding water, once feeding, maintaining shearing for 5-15min, and stirring at 1500-2500 rpm with a high-speed shearing machine;
(2) Sterilizing: UHT, 115+ -2deg.C, 5-30s;
(3) Mixing: the method comprises the steps of dynamically mixing a composite microbial inoculum and a sterilizing feed liquid on line in an ultra-clean environment;
(4) And (5) filling.
The invention has the beneficial effects that: the composite microbial inoculum in the composition for protecting the gastric mucosa can keep higher activity in the long-time storage process in the liquid environment at normal temperature, and the composition can effectively relieve and repair the damage of the gastric mucosa, reduce the proliferation of harmful bacteria such as helicobacter pylori in the gastrointestinal tract, enhance the reproductive capacity of beneficial bacteria in the gastrointestinal tract and improve the health condition of the gastric mucosa.
The functional beverage provided by the invention can effectively relieve and repair the damage of gastric mucosa, has better flavor and higher stability, and can keep a clear state in a long-time storage process.
Drawings
Fig. 1 is a graph showing the results of stability analysis of the functional beverage according to example 1 of the present invention.
Fig. 2 is a graph showing the results of stability analysis of the functional beverage according to example 2 of the present invention.
Fig. 3 is a graph showing the results of stability analysis of the functional beverage according to example 3 of the present invention.
Fig. 4 is a graph showing the results of stability analysis of the functional beverage according to example 4 of the present invention.
Fig. 5 is a graph showing the results of stability analysis of the functional beverage according to example 5 of the present invention.
FIG. 6 is a graph showing the results of stability analysis of the functional beverage of comparative example 1 of the present invention.
FIG. 7 is a graph showing the results of stability analysis of the functional beverage of comparative example 2 of the present invention.
FIG. 8 is a graph showing the results of stability analysis of the functional beverage of comparative example 3 of the present invention.
Fig. 9 is a graph showing the results of stability analysis of the functional beverage of comparative example 4 of the present invention.
FIG. 10 is a graph showing the results of stability analysis of the functional beverage of comparative example 5 of the present invention.
FIG. 11 is a graph showing the results of stability analysis of the functional beverage of comparative example 6 of the present invention.
In fig. 1 to 11 above, the ordinate is transmission (%).
Detailed Description
The following examples are illustrative of the invention and are not intended to limit the scope of the invention.
In the following examples, the strains used in the composite bacterial powder were: lactobacillus paracasei GKS6, lactobacillus reuteri GKD7 and bifidobacterium lactis HN019 are GKR, lactobacillus plantarum GKD7, wherein lactobacillus paracasei GKS6, lactobacillus reuteri GKR and lactobacillus plantarum GKD7 composite bacterial powder is purchased from taiwan grape Wang Sheng technology company, and bifidobacterium lactis HN019 is purchased from IFF international flavor and fragrance (china) company.
The Opuntia ficus-indica powder in the following examples is obtained by drying an aqueous extract of Opuntia ficus-indica, and is purchased from Shanghai Tongyuan food technology Co., ltd, wherein the polysaccharide content is 10%; the rhizoma Alpiniae Officinarum powder is prepared by drying rhizoma Alpiniae Officinarum, grinding, and is purchased from a biological technology company of Sichuan day, wherein the content of curcumin is 7%; the saussurea involucrata culture is prepared by tissue culture and drying of saussurea involucrata cells, and is purchased from a biological technology company of western Antian, wherein the content of flavone is 4%.
Example 1
The embodiment provides a functional beverage, which comprises the following components in parts by weight: 1 part of Opuntia ficus-indica powder, 5 parts of galangal powder, 0.5 part of saussurea involucrata culture, 25 parts of trehalose, 10 parts of sugar source, 0.5 part of compound colloid, 2 parts of acidity regulator, 1 part of compound fungus powder, 1 part of essence and 1000 parts of water;
wherein, the composition of the compound colloid is as follows: 0.3 part of Caesalpinia spinosa L.gum, 0.1 part of beta-cyclodextrin and 0.1 part of pectin;
the composite bacterial powder comprises the following components: the viable count content of the composite bacterial powder is 300 hundred million/g, wherein the ratio of the viable count of the bifidobacterium lactis to the total viable count of three microorganisms of the lactobacillus paracasei, the lactobacillus reuteri and the lactobacillus plantarum is 2:1;
the composition of the sugar source is as follows: 7 parts of erythritol and 3 parts of polydextrose;
the composition of the acidity regulator is as follows: 1.6 parts of citric acid and 0.4 part of sodium citrate.
The embodiment also provides a preparation method of the functional beverage, which comprises the following steps:
(1) Melting: adding partial sugar sources, adding a compound colloid mixed with a small amount of sugar sources, sequentially adding Opuntia Dillenii powder, rhizoma Alpiniae Officinarum powder and herba Saussureae Involueratae culture, stirring for 10min, adding acidity regulator, adding the rest materials except the compound bacteria powder, once feeding, maintaining shearing for 10min, and adding water to constant volume at a stirring speed of 2000 rpm;
(2) Sterilizing: UHT, 115+ -2deg.C, 20s;
(3) Mixing: the method comprises the steps of dynamically mixing a composite microbial inoculum and a sterilizing feed liquid on line in an ultra-clean environment;
(4) And (3) filling: 100ml PP bottle.
Example 2
The embodiment provides a functional beverage, which comprises the following components in parts by weight: 2 parts of Opuntia ficus-indica powder, 2 parts of galangal powder, 2.5 parts of saussurea involucrata culture, 60 parts of trehalose, 40 parts of sugar source, 2 parts of compound colloid, 3 parts of acidity regulator, 4 parts of compound fungus powder, 2 parts of essence and 1000 parts of water complement;
wherein, the composition of the compound colloid is as follows: 0.5 part of Caesalpinia spinosa L.gum, 0.5 part of beta-cyclodextrin and 1.0 part of pectin;
the composite bacterial powder comprises the following components: the viable count content of the composite bacterial powder is 300 hundred million/g, wherein the ratio of the viable count of the bifidobacterium lactis to the total viable count of three microorganisms of the lactobacillus paracasei, the lactobacillus reuteri and the lactobacillus plantarum is 2:1;
the composition of the sugar source is as follows: 15 parts of glucose, 5 parts of xylitol and 20 parts of maltitol;
the composition of the acidity regulator is as follows: 2 parts of citric acid and 1 part of potassium citrate.
This example also provides a method for preparing the functional beverage described above, which is the same as example 1.
Example 3
The embodiment provides a functional beverage, which comprises the following components in parts by weight: 2 parts of Opuntia ficus-indica powder, 3 parts of galangal powder, 1.5 parts of saussurea involucrata culture, 35 parts of trehalose, 20 parts of sugar source, 1.5 parts of compound colloid, 2 parts of acidity regulator, 3 parts of compound fungus powder, 1 part of essence and 1000 parts of water;
wherein, the composition of the compound colloid is as follows: 0.4 part of Caesalpinia spinosa L.gum, 0.5 part of beta-cyclodextrin and 0.6 part of pectin;
the composite bacterial powder comprises the following components: the viable count content of the composite bacterial powder is 300 hundred million/g, wherein the ratio of the viable count of the bifidobacterium lactis to the total viable count of three microorganisms of the lactobacillus paracasei, the lactobacillus reuteri and the lactobacillus plantarum is 2:1;
the composition of the sugar source is as follows: 5 parts of erythritol and 15 parts of isomaltooligosaccharide;
the composition of the acidity regulator is as follows: 1.5 parts of citric acid and 0.5 part of sodium citrate;
this example also provides a method for preparing the functional beverage described above, which is the same as example 1.
Example 4
The embodiment provides a functional beverage, which comprises the following components in parts by weight: 3 parts of Opuntia ficus-indica powder, 2.5 parts of galangal powder, 1 part of saussurea involucrata culture, 45 parts of trehalose, 15 parts of sugar source, 1.0 part of compound colloid, 1 part of acidity regulator, 2 parts of compound fungus powder, 1.5 parts of essence and 1000 parts of water.
Wherein, the composition of the compound colloid is as follows: 0.3 part of Caesalpinia spinosa L.gum, 0.5 part of beta-cyclodextrin and 0.2 part of pectin;
the composite bacterial powder comprises the following components: the viable count content of the composite bacterial powder is 300 hundred million/g, wherein the ratio of the viable count of the bifidobacterium lactis to the total viable count of three microorganisms of the lactobacillus paracasei, the lactobacillus reuteri and the lactobacillus plantarum is 2:1;
the composition of the sugar source is as follows: 3 parts of glucose and 12 parts of erythritol;
the composition of the acidity regulator is as follows: lactic acid 0.2 parts, citric acid 0.6 parts, sodium citrate 0.2 parts.
This example also provides a method for preparing the functional beverage described above, which is the same as example 1.
Example 5
The embodiment provides a functional beverage, which comprises the following components in parts by weight: 1.5 parts of Opuntia ficus-indica powder, 4.5 parts of galangal powder, 0.5 part of saussurea involucrata culture, 55 parts of trehalose, 30 parts of sugar source, 1.5 parts of compound colloid, 1.5 parts of acidity regulator, 2.5 parts of compound bacterial powder, 1 part of essence and 1000 parts of water complement;
wherein, the composition of the compound colloid is as follows: 0.5 part of Caesalpinia spinosa L.gum, 0.5 part of beta-cyclodextrin and 0.5 part of pectin;
the composite bacterial powder comprises the following components: the viable count content of the composite bacterial powder is 300 hundred million/g, wherein the ratio of the viable count of the bifidobacterium lactis to the total viable count of three microorganisms of the lactobacillus paracasei, the lactobacillus reuteri and the lactobacillus plantarum is 2:1;
the composition of the sugar source is as follows: 5 parts of xylitol and 25 parts of isomaltooligosaccharide;
the composition of the acidity regulator is as follows: 1.2 parts of malic acid and 0.3 part of potassium citrate.
This example also provides a method for preparing the functional beverage described above, which is the same as example 1.
Comparative example 1
The comparative example provides a functional beverage which comprises the following components in parts by weight: 2 parts of Opuntia ficus-indica powder, 3 parts of galangal powder, 1.5 parts of saussurea involucrata culture, 35 parts of trehalose, 20 parts of sugar source, 1.5 parts of compound colloid, 2 parts of acidity regulator, 1 part of essence and 1000 parts of water complement;
wherein the composition of the complex colloid, sugar source and acidity regulator is the same as in example 3.
The method for producing the functional beverage was the same as in example 1 (excluding raw material removal).
Comparative example 2
The comparative example provides a functional beverage which comprises the following components in parts by weight: 35 parts of trehalose, 20 parts of sugar source, 1.5 parts of compound colloid, 2 parts of acidity regulator, 3 parts of compound bacterial powder, 1 part of essence and 1000 parts of water;
wherein the composition of the complex colloid, the complex bacterial powder, the sugar source and the acidity regulator is the same as in example 3.
The preparation method of the functional beverage is the same as in example 1.
Comparative example 3
The comparative example provides a functional beverage which comprises the following components in parts by weight: 3 parts of tremella powder, 3.5 parts of galangal powder, 35 parts of trehalose, 20 parts of sugar sources, 1.5 parts of compound colloid, 2 parts of acidity regulator, 3 parts of compound fungus powder, 1 part of essence and 1000 parts of water;
wherein the composition of the complex colloid, the complex bacterial powder, the sugar source and the acidity regulator is the same as in example 3.
The preparation method of the functional beverage is the same as in example 1.
Comparative example 4
The comparative example provides a functional beverage which comprises the following components in parts by weight: 0.5 part of Opuntia ficus-indica powder, 2.5 parts of galangal powder, 3.5 parts of saussurea involucrata culture, 35 parts of trehalose, 20 parts of sugar source, 1.5 parts of compound colloid, 2 parts of acidity regulator, 3 parts of compound fungus powder, 1 part of essence and 1000 parts of water.
Wherein the composition of the complex colloid, the complex bacterial powder, the sugar source and the acidity regulator is the same as in example 3.
The preparation method of the functional beverage is the same as in example 1.
Comparative example 5
The comparative example provides a functional beverage which comprises the following components in parts by weight: 2 parts of Opuntia ficus-indica powder, 3 parts of galangal powder, 1.5 parts of saussurea involucrata culture, 35 parts of trehalose, 20 parts of sugar source, 1.5 parts of compound colloid, 2 parts of acidity regulator, 3 parts of compound fungus powder, 1 part of essence and 1000 parts of water;
wherein, the composition of the compound colloid is as follows: 0.3 parts of xanthan gum, 0.6 parts of gellan gum and 0.6 part of CMC;
the composition of the composite bacterial powder, sugar source and acidity regulator was the same as in example 3.
The preparation method of the functional beverage is the same as in example 1.
Comparative example 6
The embodiment provides a functional beverage, which comprises the following components in parts by weight: 2 parts of Opuntia ficus-indica powder, 3 parts of galangal powder, 1.5 parts of saussurea involucrata culture, 20 parts of sugar source, 1.5 parts of compound colloid, 2 parts of acidity regulator, 3 parts of compound fungus powder, 1 part of essence and 1000 parts of water complement;
wherein the composition of the complex colloid, the complex bacterial powder, the sugar source and the acidity regulator is the same as in example 3.
The preparation method of the functional beverage is the same as in example 1.
Experimental example 1 detection of the number of viable probiotic bacteria during storage of functional beverages
The functional beverages of the examples and the comparative examples are stored for different times under normal temperature, and the number of the probiotics is respectively detected to examine the activity stability of the probiotics in the functional beverage, and the specific method is as follows:
1. test materials: functional beverages prepared in examples 1 to 5 and comparative examples 2 to 4.
2. The test method comprises the following steps: and (3) placing the functional beverage to be detected under the shelf life condition, and examining the viable count of the probiotics in the product when the probiotics are stored for 1, 3 and 6 months.
After the sample is sufficiently shaken up, 25mL of the sample is sucked by a sterile straw and placed into a sterile conical flask (a proper quantity of sterile glass beads are preset in the flask) filled with 225mL of physiological saline, the sample is sufficiently shaken up to prepare 1:10 sample homogenate, 1mL of 1:10 sample homogenate is sucked by a 1mL sterile straw or a micropipette, the sample homogenate is slowly injected into a sterile test tube filled with 9mL of physiological saline along the tube wall (the tip of the straw does not touch the diluent), the test tube is shaken up or 1 sterile straw is replaced to repeatedly blow and mix the sample homogenate uniformly, 1:100 sample homogenate is prepared, 1mL of sterile straw or micropipette suction head is additionally taken, 10 times of sample homogenate is increased according to the operation sequence, and 1mL of sterile straw or suction head is used for 1 time for each time of dilution, and the number of living bacteria is counted.
The test results are shown in Table 1.
Table 1 probiotic viable count units under normal temperature storage conditions: CFU/g
Experimental example 2 stability detection of functional beverage
The functional beverages of the above examples and comparative examples were tested for stability by the following method:
1. test materials: beverages prepared in examples 1 to 5 and comparative examples 3 to 6.
2. The test method of the LUMI stability analyzer comprises the following steps: the beverages of each example and comparative example were subjected to stability analysis using a stability analyzer, the test parameters are shown in table 2, and the results are shown in table 3 and fig. 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 and 11.
Table 2 test parameters
| Contour line | Time interval | Rotational speed | Light factor | Temperature (temperature) |
| 100 | 10s | 4000 | 1.00 | 25℃ |
TABLE 3 stability test results
| Test group | Clarification index | Precipitation conditions |
| Example 1 | 0.108 | 0.9mm |
| Example 2 | 0.028 | 0.3mm |
| Example 3 | 0.011 | 0.1mm |
| Example 4 | 0.049 | 0.5mm |
| Example 5 | 0.075 | 0.7mm |
| Comparative example 3 | 0.276 | 2.3mm |
| Comparative example 4 | 0.198 | 1.7mm |
| Comparative example 5 | 0.351 | 2.9mm |
| Comparative example 6 | 0.298 | 2.4mm |
The results show that the products of examples 1-5 are more stable than comparative examples 3-6, and that the amount of sedimentation after centrifugation is significantly less than that of each comparative example, wherein example 3 has little sedimentation. The above results show that the stability effect of the compound colloid consisting of Caesalpinia spinosa L, beta-cyclodextrin and pectin on the functional beverage of the invention is obviously better than that of other compound colloids (xanthan gum, gellan gum and CMC), wherein the compound colloid composition of example 3 (0.4 part of Caesalpinia spinosa L, 0.5 part of beta-cyclodextrin and 0.6 part of pectin) is the optimal proportion.
Experimental example 3 detection of protective Effect of functional beverage on gastric mucosa
The effect of the functional beverages of the examples and comparative examples on protecting gastric mucosa was examined as follows:
1. test materials: functional beverages of examples 1 to 5 and comparative examples 1 to 4.
2. The test method comprises the following steps:
(1) And (3) establishing a model: an absolute ethyl alcohol model of acute gastric mucosal injury;
(2) Experimental animals: selecting SD healthy rats, SPF grade, 180-220 g male, 8-12 in each group;
(3) The experimental method comprises the following steps: the experimental animals are randomly divided into a blank control group, a model group and a sample group, wherein each group comprises 10 samples, 9 sample groups are respectively filled with the functional beverages of examples 1-5 and comparative examples 1-4, the polysaccharide content of the added functional components is used as a standard, the same dosage is filled according to different conversion of the content, the specific gastric filling dosage is shown in table 5, the blank control group is filled with normal saline with the same amount, and the model group is filled with normal saline with the same amount, and the gastric filling is carried out for 1 time every day. After each experimental group had been subjected to the above-described gavage for 30 days, all animals were strictly fasted for 24 hours (without water control), during which time administration of the test subjects was also prohibited, all experimental group animals were administered with 1.0 ml/animal of absolute ethanol except for the blank group, the animals were sacrificed after 1 hour, the whole stomach was exposed, the pylorus was ligated, an appropriate amount of 10% formalin solution was poured, and fixed for 20 minutes, and then the stomach contents were washed, the gastric mucosa was developed, and the bleeding point or the length and width of the bleeding band were measured with a vernier caliper under a stereoscopic dissecting microscope or under the naked eye. Because the severity of the lesions represented by width was much longer, the score was doubled and the scale of the score is shown in Table 4.
TABLE 4 general observation scoring criteria for acute absolute ethanol injury
And (3) observing the indexes: the degree of gastric mucosal injury of each experimental group is expressed by an injury integral index and an injury inhibition rate, and the calculation formula is as follows:
injury score = group injury score sum/group number of animals;
injury inhibition (%) = (a-B)/a×100% (A, B is the injury integral of model and test groups, respectively).
The test results are shown in Table 5.
TABLE 5 statistics of various indexes of gastric lavage mice
Gastric mucosal injury is mainly caused by gastric acid in gastric cavity, proteases, secreted digestive juice, etc. or by microorganism (helicobacter pylori), drug, wound, etc. The human gastric mucosa has a self-contained mucus-bicarbonate barrier and a series of passages influenced by endocrine endogenous biological factors, and can promote the protection and repair of the gastric mucosa. The functional beverage of the embodiments of the invention can help reduce gastric mucus dissolution caused by ethanol entering the body, simultaneously help mucus production, protect gastric mucosa in a normal state, increase the number of gastric mucosa secretion cells after injury, and promote gastric fibroblasts to continuously participate in antiulcer effect.
The data control of the animal experiment group shows that after the functional beverage of the embodiment 3 is subjected to gastric lavage for 30 days, the rats are subjected to gastric lavage by absolute ethyl alcohol, the gastric mucosa injury score index of the rats is 22.34+/-5.52, and compared with the model group, the functional beverage has obvious effect on inhibiting gastric mucosa injury, and the inhibition effect reaches 57.4%.
Animal experiment tests show that the index of gastric mucosa injury score of the rat is 63.12+/-6.28, and the effect of protecting and repairing gastric mucosa is not obvious when only the compound bacterial powder is added;
the functional beverage of the comparative example 3 is not added with the Opuntia ficus-indica powder and the saussurea involucrata culture, and is replaced by tremella powder, and animal experiment tests show that the gastric mucosa injury score index of the rat is 59.42+/-7.03, and the protective and repair effects on gastric mucosa are not obvious;
the ratio of the amounts of the Opuntia ficus-indica powder, the galangal powder and the saussurea involucrata culture in the functional beverage of the comparative example 4 is changed, and animal experiment tests show that the gastric mucosa injury score index of the rat is 57.43+/-6.35, and the gastric mucosa protecting and repairing effects are not obvious;
the damage inhibition rate in examples 1-5 is significantly higher than that in comparative examples 1-4, which indicates that the functional components in the functional beverage have a significant effect on protecting gastric mucosa, and the functional components have a synergistic effect with each other in a certain proportion, wherein the effect of protecting gastric mucosa of the functional beverage in example 3 is optimal.
Experimental example 4 accelerated experiment to detect stability and sensory Properties of functional beverage
1. Test materials: beverages prepared in examples 1 to 5 and comparative examples 1 to 6.
2. The test method comprises the following steps: the beverages prepared in examples 1-5 and comparative examples 1-6 were placed at 37℃and examined for organoleptic and sedimentation rates of the beverages by placing for 1 month under accelerated conditions, for 6 months and for 12 months under normal shelf life conditions. Sensory evaluation was rated at 0-10 points, with a score above 8 being excellent. The sedimentation rate was determined by centrifugation at 8000rmp for 20min at 4℃and shown as a percentage.
The test results are shown in Table 6. The beverages of examples 1-5 were superior to each of the comparative examples in sensory evaluation score and stability after acceleration for 1 month, 6 months, and after 12 months of normal shelf life conditions (room temperature), wherein the beverage of example 3 was optimal in sensory evaluation and stability. Comparative examples 1-6 the product precipitated severely after 12 months of acceleration for 1 month, 6 months and normal shelf life conditions (room temperature).
TABLE 6 sensory evaluation of beverages and results of precipitation Rate detection
Experimental example 5 Effect of functional drink on inhibiting helicobacter pylori
Helicobacter pylori inhibition experiments were performed on the beverages of each of the examples and comparative examples, and specifically as follows:
1. test materials: functional beverages prepared in examples 1 to 5 and comparative examples 2 to 4.
2. The test method comprises the following steps:
preparation of liquid Medium 5.6g of Brookfield broth powder was dissolved in 180mL of distilled water, 3mL of each of the beverage samples of examples and comparative examples was added to each experimental group, an equal volume of physiological saline was added to the blank group, and the mixture was autoclaved at 121℃for 15 min. When the temperature is reduced to 45-50 ℃, 5mL of mixed antibiotics and 12mL of rabbit serum are added, and the mixture is uniformly mixed for standby.
Inoculating 1mL of helicobacter pylori bacteria liquid into 200mL of the liquid culture medium respectively, ensuring consistency of initial bacteria concentration of each group, plugging a sterilizing cotton plug at a bottle mouth, placing into a microaerophilic bag, placing into a shaking incubator, culturing for 16h at 37 ℃ at a shaking speed of 90-130 r/min, preparing 1:10 sample homogenate, sucking 1:10 sample homogenate by using a 1mL sterile straw or a micropipette, slowly injecting 1:10 sample homogenate into a sterile test tube filled with 9mL of physiological saline along a tube wall (note that the tip of the straw does not need to touch the diluent), shaking the test tube or repeatedly blowing with 1 sterile straw to uniformly mix the sample homogenate, preparing 1:100 sample homogenate by taking 1mL sterile straw or micropipette tip, increasing the sample homogenate by 10 times according to the operation sequence, namely, changing 1mL sterile straw or micropipette for 1 time, and counting bacteria.
The results of the concentration detection of helicobacter pylori are shown in Table 7.
TABLE 7 helicobacter pylori concentration detection unit: CFU/mL
Helicobacter pylori is a very harsh survival and growth conditionBacteria have high requirements on culture medium and culture conditions. The results show that helicobacter pylori in the blank group reaches a maximum concentration of 5.2 x 10 after culture 8 The cfu/mL functional beverage added in each example in the culture medium can obviously inhibit the proliferation of helicobacter pylori, and the inhibition effect is obviously better than that of comparative examples 2-4.
While the invention has been described in detail in the foregoing general description and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Claims (10)
1. A composition for protecting gastric mucosa is characterized by comprising a plant-derived component and a composite microbial agent, wherein the ratio of the composite microbial agent to the plant-derived component is (3-12) multiplied by 10 10 cfu：(3-12)g；
Wherein the plant source components comprise the following components in parts by weight: 1-3 parts of Opuntia ficus-indica extract, 2-5 parts of galangal and 0.5-2.5 parts of saussurea involucrata culture.
2. The gastric mucosa-protecting composition of claim 1, wherein the mass ratio of opuntia ficus-indica extract to saussurea involucrata culture in the plant-derived component is (0.5-3): 1.
3. the composition for protecting gastric mucosa according to claim 1 or 2, wherein the complex microbial agent comprises lactobacillus paracasei, lactobacillus reuteri, lactobacillus plantarum and bifidobacterium lactis, wherein the ratio of the viable count of bifidobacterium lactis to the total viable count of lactobacillus paracasei, lactobacillus reuteri and lactobacillus plantarum is (2-3): 1.
4. use of a composition for protecting gastric mucosa according to any one of claims 1 to 3 for the preparation of a food, a health product or a medicament.
5. A functional beverage comprising the composition for protecting gastric mucosa according to any one of claims 1 to 3;
preferably, in the functional beverage, the mass percentage of the composition for protecting gastric mucosa is 0.2-5%.
6. The functional beverage according to claim 5, further comprising a compound colloid accounting for 0.05-0.5% of the total mass of the functional beverage, wherein the compound colloid comprises the following components in parts by weight: 0.3-1 part of Caesalpinia spinosa champ gum, 0.1-0.5 part of beta-cyclodextrin and 0.1-1 part of pectin.
7. The functional beverage according to claim 6, further comprising trehalose accounting for 2-6% of the total mass of the functional beverage.
8. Functional beverage according to any one of claims 5 to 7, characterized in that the functional beverage further comprises a sugar source in an amount of 1-5% and an acidity regulator in an amount of 0.1-1% based on the total mass of the functional beverage.
9. The functional beverage according to claim 8, wherein the sugar source is one or a combination of several selected from glucose, erythritol, xylitol, isomaltooligosaccharide, polydextrose, maltitol;
the acidity regulator is one or a combination of more than one of citric acid, sodium citrate, potassium citrate, lactic acid and malic acid.
10. The method for producing a functional beverage according to any one of claims 5 to 9, comprising: and (3) mixing all raw materials except the composite microbial inoculum, sterilizing, and mixing the sterilized feed liquid with the composite microbial inoculum.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104509864A (en) * | 2015-01-20 | 2015-04-15 | 北京东方兴企食品工业技术有限公司 | Nutritional health food with function of improving gastrointestinal function and preparation method thereof |
| CN106036635A (en) * | 2016-06-23 | 2016-10-26 | 青岛浩大海洋保健食品有限公司 | Highland pome healthy buccal tablet capable of tonifying spleens and invigorating stomach |
| CN106420847A (en) * | 2016-06-30 | 2017-02-22 | 山东凤凰生物有限公司 | Composition for auxiliary protection of gastric mucosa and/or remission of gastrectasia and microecological preparation thereof |
| CN111011856A (en) * | 2019-12-19 | 2020-04-17 | 南京圣诺生物科技实业有限公司 | Composition for relieving gastropathy, preparation method thereof and food for relieving gastropathy |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509864A (en) * | 2015-01-20 | 2015-04-15 | 北京东方兴企食品工业技术有限公司 | Nutritional health food with function of improving gastrointestinal function and preparation method thereof |
| CN106036635A (en) * | 2016-06-23 | 2016-10-26 | 青岛浩大海洋保健食品有限公司 | Highland pome healthy buccal tablet capable of tonifying spleens and invigorating stomach |
| CN106420847A (en) * | 2016-06-30 | 2017-02-22 | 山东凤凰生物有限公司 | Composition for auxiliary protection of gastric mucosa and/or remission of gastrectasia and microecological preparation thereof |
| CN111011856A (en) * | 2019-12-19 | 2020-04-17 | 南京圣诺生物科技实业有限公司 | Composition for relieving gastropathy, preparation method thereof and food for relieving gastropathy |
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