CN117413936B - Active liquid for regulating gastrointestinal functions and preparation method thereof - Google Patents
Active liquid for regulating gastrointestinal functions and preparation method thereof Download PDFInfo
- Publication number
- CN117413936B CN117413936B CN202311581735.3A CN202311581735A CN117413936B CN 117413936 B CN117413936 B CN 117413936B CN 202311581735 A CN202311581735 A CN 202311581735A CN 117413936 B CN117413936 B CN 117413936B
- Authority
- CN
- China
- Prior art keywords
- parts
- lactobacillus
- pectin
- active liquid
- solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 100
- 230000001105 regulatory effect Effects 0.000 title claims abstract description 34
- 230000007661 gastrointestinal function Effects 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title abstract description 54
- 229920001800 Shellac Polymers 0.000 claims abstract description 60
- 229940113147 shellac Drugs 0.000 claims abstract description 60
- 239000004208 shellac Substances 0.000 claims abstract description 60
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 claims abstract description 60
- 235000013874 shellac Nutrition 0.000 claims abstract description 60
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 31
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 31
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims abstract description 31
- 239000002131 composite material Substances 0.000 claims abstract description 31
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 31
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 29
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 29
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims abstract description 29
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 29
- 235000013406 prebiotics Nutrition 0.000 claims abstract description 27
- 239000011248 coating agent Substances 0.000 claims abstract description 21
- 238000000576 coating method Methods 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 239000002270 dispersing agent Substances 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 13
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 13
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 13
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 12
- 239000008103 glucose Substances 0.000 claims abstract description 12
- 238000011049 filling Methods 0.000 claims abstract description 7
- 235000010987 pectin Nutrition 0.000 claims description 95
- 229920001277 pectin Polymers 0.000 claims description 95
- 239000001814 pectin Substances 0.000 claims description 95
- 108010010803 Gelatin Proteins 0.000 claims description 57
- 239000008273 gelatin Substances 0.000 claims description 57
- 229920000159 gelatin Polymers 0.000 claims description 57
- 235000019322 gelatine Nutrition 0.000 claims description 57
- 235000011852 gelatine desserts Nutrition 0.000 claims description 57
- 235000013325 dietary fiber Nutrition 0.000 claims description 54
- 238000003756 stirring Methods 0.000 claims description 29
- 238000002156 mixing Methods 0.000 claims description 28
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 27
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 27
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 27
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 27
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 27
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 23
- 238000005303 weighing Methods 0.000 claims description 22
- 229920000805 Polyaspartic acid Polymers 0.000 claims description 20
- 238000001035 drying Methods 0.000 claims description 20
- 108010064470 polyaspartate Proteins 0.000 claims description 20
- 229920002472 Starch Polymers 0.000 claims description 19
- 235000019698 starch Nutrition 0.000 claims description 19
- 239000008107 starch Substances 0.000 claims description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 17
- 238000001179 sorption measurement Methods 0.000 claims description 17
- 239000000463 material Substances 0.000 claims description 16
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 13
- 229930006000 Sucrose Natural products 0.000 claims description 13
- 239000005720 sucrose Substances 0.000 claims description 13
- 229930091371 Fructose Natural products 0.000 claims description 12
- 239000005715 Fructose Substances 0.000 claims description 12
- 229920001202 Inulin Polymers 0.000 claims description 10
- 239000000835 fiber Substances 0.000 claims description 10
- 235000011187 glycerol Nutrition 0.000 claims description 10
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 10
- 229940029339 inulin Drugs 0.000 claims description 10
- 229920001542 oligosaccharide Polymers 0.000 claims description 10
- 150000002482 oligosaccharides Chemical class 0.000 claims description 10
- 238000005507 spraying Methods 0.000 claims description 10
- 150000005846 sugar alcohols Chemical class 0.000 claims description 10
- 240000006162 Chenopodium quinoa Species 0.000 claims description 9
- 241000207199 Citrus Species 0.000 claims description 9
- 235000020971 citrus fruits Nutrition 0.000 claims description 9
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 8
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 8
- 239000002202 Polyethylene glycol Substances 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 229920001223 polyethylene glycol Polymers 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 4
- 239000008120 corn starch Substances 0.000 claims description 4
- 229940057838 polyethylene glycol 4000 Drugs 0.000 claims description 3
- 239000007888 film coating Substances 0.000 claims description 2
- 238000009501 film coating Methods 0.000 claims description 2
- 239000012530 fluid Substances 0.000 claims description 2
- 230000008901 benefit Effects 0.000 abstract description 11
- 238000000855 fermentation Methods 0.000 abstract description 4
- 230000004151 fermentation Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 96
- 239000006041 probiotic Substances 0.000 description 62
- 235000018291 probiotics Nutrition 0.000 description 62
- 230000000694 effects Effects 0.000 description 45
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 26
- 235000004554 glutamine Nutrition 0.000 description 25
- 241000894006 Bacteria Species 0.000 description 21
- 230000000052 comparative effect Effects 0.000 description 21
- 210000001035 gastrointestinal tract Anatomy 0.000 description 20
- 230000012010 growth Effects 0.000 description 18
- 239000000126 substance Substances 0.000 description 18
- 230000000968 intestinal effect Effects 0.000 description 13
- 239000004310 lactic acid Substances 0.000 description 13
- 235000014655 lactic acid Nutrition 0.000 description 13
- 238000010521 absorption reaction Methods 0.000 description 11
- 241000186660 Lactobacillus Species 0.000 description 9
- 239000006185 dispersion Substances 0.000 description 9
- 229940039696 lactobacillus Drugs 0.000 description 9
- 230000004060 metabolic process Effects 0.000 description 9
- 238000003860 storage Methods 0.000 description 9
- 239000002253 acid Substances 0.000 description 8
- 230000029087 digestion Effects 0.000 description 8
- 230000008855 peristalsis Effects 0.000 description 8
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 6
- 230000002708 enhancing effect Effects 0.000 description 6
- 230000036039 immunity Effects 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 5
- 230000002496 gastric effect Effects 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 230000001737 promoting effect Effects 0.000 description 5
- 241000588724 Escherichia coli Species 0.000 description 4
- 241000607142 Salmonella Species 0.000 description 4
- 241000191967 Staphylococcus aureus Species 0.000 description 4
- 241001052560 Thallis Species 0.000 description 4
- 230000002378 acidificating effect Effects 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- 239000005556 hormone Substances 0.000 description 4
- 229940088597 hormone Drugs 0.000 description 4
- 150000002772 monosaccharides Chemical class 0.000 description 4
- 235000015816 nutrient absorption Nutrition 0.000 description 4
- 230000002829 reductive effect Effects 0.000 description 4
- 230000004206 stomach function Effects 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 108010062877 Bacteriocins Proteins 0.000 description 3
- 241000186779 Listeria monocytogenes Species 0.000 description 3
- 125000003368 amide group Chemical group 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 230000036528 appetite Effects 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 3
- 235000019621 digestibility Nutrition 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 230000005176 gastrointestinal motility Effects 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 235000021062 nutrient metabolism Nutrition 0.000 description 3
- 230000036961 partial effect Effects 0.000 description 3
- 238000011056 performance test Methods 0.000 description 3
- 239000013049 sediment Substances 0.000 description 3
- 230000004936 stimulating effect Effects 0.000 description 3
- 230000002194 synthesizing effect Effects 0.000 description 3
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 230000013872 defecation Effects 0.000 description 2
- 150000002016 disaccharides Chemical class 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 230000000670 limiting effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 150000004666 short chain fatty acids Chemical class 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000003100 Pseudomembranous Enterocolitis Diseases 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 239000002390 adhesive tape Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 208000019902 chronic diarrheal disease Diseases 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 210000002490 intestinal epithelial cell Anatomy 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 230000008621 organismal health Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 239000008104 plant cellulose Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000008093 supporting effect Effects 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 230000002522 swelling effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 238000002054 transplantation Methods 0.000 description 1
- 230000004614 tumor growth Effects 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Medicinal Preparation (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The application relates to the technical field of medical health care products, and particularly discloses an active liquid for regulating gastrointestinal functions and a preparation method thereof; the active liquid comprises the following raw materials in parts by weight: 10-15 parts of lactobacillus plantarum, 8-12 parts of lactobacillus delbrueckii subsp bulgaricus, 10-15 parts of lactobacillus acidophilus, 10-15 parts of lactobacillus rhamnosus, 10-15 parts of lactobacillus casei, 2-8 parts of covered saccharomycetes, 60-110 parts of prebiotics, 210-300 parts of water and 1-5 parts of dispersing agent; the coated saccharomycete is prepared by coating a mixture of saccharomycete and glucose with a shellac composite film; the preparation method comprises the following steps: after the raw materials are compounded, the finished active liquid is prepared by fermentation and filling; has the advantages of high efficiency, rapidness and convenience in regulating gastrointestinal functions.
Description
Technical Field
The application relates to the technical field of medical health care products, in particular to an active liquid for regulating gastrointestinal functions and a preparation method thereof.
Background
Hundreds of millions of bacteria inhabit the intestinal tract and the body surface of the human body, and the species of the bacteria are more than 400 and can weigh two kilograms, wherein the bacteria are harmful to the human body, are called harmful bacteria, are beneficial to the human body, are called probiotics, and have pathogenic bacteria between the bacteria.
The probiotics in the human body mainly comprise lactobacillus, bifidobacterium and the like, and the probiotics are propagated in a large amount in the intestinal tract, so that pseudomembranous enteritis caused by the large amount of antibiotics can be treated; treating constipation and chronic diarrhea; protecting liver; preventing and treating hypertension and arteriosclerosis, resisting aging, reducing serum cholesterol, preventing cancer and inhibiting tumor growth.
The existing intestinal microecology adjustment generally adjusts intestinal tracts through flora transplantation, but has the problems of inconvenient use and poor action effect.
Therefore, how to efficiently, quickly and conveniently regulate the gastrointestinal functions is a problem to be solved.
Disclosure of Invention
In order to efficiently, quickly and conveniently regulate the gastrointestinal functions, the application provides an active liquid for regulating the gastrointestinal functions and a preparation method thereof.
In a first aspect, the present application provides an active liquid for regulating gastrointestinal functions, which adopts the following technical scheme:
An active liquid for regulating gastrointestinal functions, which comprises the following raw materials in parts by weight: 10-15 parts of lactobacillus plantarum, 8-12 parts of lactobacillus delbrueckii subsp bulgaricus, 10-15 parts of lactobacillus acidophilus, 10-15 parts of lactobacillus rhamnosus, 10-15 parts of lactobacillus casei, 2-8 parts of covered saccharomycetes, 60-110 parts of prebiotics, 200-300 parts of water and 1-5 parts of dispersing agent; the coated saccharomycete is prepared by coating saccharomycete and glucose mixture with shellac composite film.
By adopting the technical scheme, the active liquid can be directly taken, and the lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus delbrueckii subsp bulgaricus, lactobacillus casei and the coated yeast are matched, so that the lactobacillus plantarum can ferment substances such as sucrose and disaccharide to produce acid, the lactobacillus rhamnosus can ferment various monosaccharides, the lactobacillus casei and lactobacillus delbrueckii subsp bulgaricus can also utilize various monosaccharides and fructose and the like, the lactobacillus acidophilus can ferment substances such as lactose, sucrose and fructose, and the produced substances such as lactic acid, bacteriocin and hydrogen peroxide have natural antibacterial effects, and have obvious inhibition effects on staphylococcus aureus, salmonella, escherichia coli, listeria monocytogenes and the like, so that intestinal flora is regulated; and has effects in promoting intestinal peristalsis, improving digestibility, synthesizing vitamins, enhancing immunity, enhancing nutrient absorption and metabolism, regulating hormone level, and stimulating appetite; thereby the finished active liquid has the advantages of high efficiency, rapidness and convenience for regulating the gastrointestinal functions.
During the storage process after the preparation of the active liquid, the saccharide substances in the prebiotics are utilized to continuously promote the growth and propagation of thalli, so that the active liquid contains higher-content probiotics; the lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus delbrueckii subsp bulgaricus and lactobacillus casei are all anaerobic bacteria, and can meet the sealing anaerobic condition of the active liquid for storage, but the saccharomycete utilizes saccharides such as glucose to ferment in an anaerobic environment to generate ethanol, and along with the gradual increase of the ethanol content, the proliferation of probiotics such as lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus delbrueckii subsp bulgaricus and lactobacillus casei is easily and gradually inhibited, so that the content of beneficial bacteria is reduced; therefore, the shellac composite film is used for coating the saccharomycetes, the shellac is slowly dissolved in ethanol with higher concentration, so that the saccharomycetes can be blocked by the shellac composite film even if the saccharomycetes metabolize to produce ethanol, and the ethanol produced by metabolism is prevented from being contacted with probiotics such as lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus delbrueckii subsp. Bulgaricus, lactobacillus casei and the like to influence the growth and propagation processes of the probiotics as much as possible, so that the probiotics with high content and high activity in the active liquid are ensured, and the effect of quickly and efficiently regulating the gastrointestinal functions can be achieved after the active liquid is taken.
Preferably, the shellac composite film is prepared from shellac solution, polyaspartic acid solution, microcrystalline cellulose and glycerin in a mass ratio of 1:0.2-0.5:0.1-0.16:0.01-0.04.
By adopting the technical scheme, the shellac solution, the polyaspartic acid solution, the microcrystalline cellulose and the glycerol are matched, a large number of carboxyl groups and carbonyl groups contained in the shellac are convenient to be connected with amino groups and carboxyl groups in the polyaspartic acid in a cross-linking way, and the elasticity and the adhesiveness of the shellac composite film are improved by matching with the plasticizing effect of the glycerol, so that the shellac composite film is convenient to adhere to the surface of a mixture of saccharomycetes and glucose, and the coating effect is not easy to be damaged under the stirring influence in the preparation process; the water absorption and water solubility of the polyaspartic acid are utilized, and the water absorption effect of microcrystalline cellulose is matched, so that the water permeability of the shellac composite film can be improved, the shellac composite film can not completely block water, part of water can be contacted with saccharomycetes, and glucose is matched, so that nutrient sources are provided for the saccharomycetes, and the growth activity of the saccharomycetes is ensured.
The microcrystalline cellulose has filling and supporting effects in the shellac composite film by limiting the addition amount of the microcrystalline cellulose, and the blocking effect of the shellac composite film on the ethanol is improved by utilizing the water-insoluble and alcohol-insoluble characteristics of the microcrystalline cellulose and by matching the effect that the shellac is slowly dissolved in the ethanol and the polyaspartic acid is insoluble in the ethanol, so that the ethanol generated by metabolism of saccharomycetes under the anaerobic condition can be blocked by the shellac composite film; the microcrystalline cellulose has a porous structure, and even if the shellac is gradually dissolved in ethanol with higher concentration to cause partial cracking of the shellac composite film along with the extension of time, the microcrystalline cellulose can adsorb partial ethanol, so that the contact time of the ethanol with probiotics such as lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus delbrueckii subsp. Bulgaricus, lactobacillus casei and the like is delayed, and the content of the ethanol contacted with the probiotics is reduced, thereby reducing the influence of the ethanol on the activity of the probiotics; the active liquid can still ensure the growth and reproduction of probiotics under the long-time storage, and the probiotics in the active liquid have the advantages of high content and high activity, so that the gastrointestinal function can be efficiently and quickly regulated after the active liquid is taken.
Preferably, the prebiotics comprise the following raw materials in parts by weight:
10-20 parts of inulin, 6-12 parts of oligosaccharide, 10-12 parts of fructo-oligosaccharide, 5-12 parts of sucrose, 5-8 parts of fructose, 5-12 parts of sugar alcohol, 15-24 parts of gelatin coated pectin and 4-10 parts of starch.
By adopting the technical scheme, the saccharides can supply the growth and fermentation of the probiotics, so that the activity of the probiotics in the active liquid is ensured; and the gelatin coated pectin and the starch are in the active liquid, and the water absorption gel property of the gelatin is utilized to be matched with the water absorption expansion effect of the starch, so that the dispersion stability of the probiotics in the active liquid is improved.
After the active liquid is prepared, gelatin is insoluble in cold water, so that the gelatin can seal pectin, pectin is not easy to dissolve, and in the storage process of the active liquid, along with metabolism of lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus delbrueckii subsp. Bulgaricus and lactobacillus casei to produce acid, acetic acid produced in the active liquid can dissolve the gelatin, so that the pectin is exposed in the acidic active liquid, the pectin is stable under the acidic condition and has negative charges, the negative charges of the pectin are utilized to match the negative charges of shellac and lactobacillus and the dispersing effect of a dispersing agent, the dispersing effect of probiotics in the active liquid is further improved, the probiotics and the prebiotics are uniformly contacted, and the activity and the content of the probiotics in the active liquid are ensured.
After the prepared active liquid enters a human body, the water absorption gel property of pectin can be utilized to facilitate adsorption and carry a large amount of water, so that the environment of the inner wall of the intestinal tract becomes wet, a proper growth environment is further provided for probiotics, the pectin is taken as plant cellulose, and can be degraded into short-chain fatty acid by beneficial flora in the intestinal tract, and the short-chain fatty acid can be utilized by probiotics such as lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus delbrueckii, lactobacillus casei and the like, so that the growth of the probiotics is further promoted, and the regulation effect of the functions of the intestinal tract and the liver is improved; meanwhile, pectin can also increase the thickness of a mucus layer in the intestinal tract and protect intestinal epithelial cells, so that the growth of harmful flora is reduced; the adsorption of starch and dietary fiber is matched, so that the intestinal tract environment is conditioned, and the harmful flora is convenient to carry and remove from the intestinal tract.
Preferably, the pectin in the gelatin coated pectin is prepared from dietary fiber loaded glutamine solution and apple pectin solution.
By adopting the technical scheme, the apple pectin, the dietary fiber and the glutamine solution are matched, the absorption of the dietary fiber is utilized, the glutamine solution is convenient to absorb, the absorption effect of the dietary fiber is matched with the amide group in the glutamine, the absorption effect of the apple pectin solution is further improved, the structure that the dietary fiber is taken as a bridge, the carboxyl group in the apple pectin is matched with the amide group in the glutamine as a cross-linked network is formed, the outermost apple pectin is negatively charged in the environment of the acid solution, the probiotics are negatively charged, the shellac is negatively charged, the dispersion uniformity among the probiotics in the active solution is improved, the probiotics, the dietary fiber and other insoluble substances in the active solution are stably dispersed, the insoluble substances in the active solution are not easy to be settled, the quality of the active solution is affected, and the active solution has the advantages of efficiently and rapidly adjusting the gastrointestinal tract and balancing the gastrointestinal tract flora.
Preferably, the dietary fiber is composed of citrus dietary fiber and quinoa dietary fiber in a mass ratio of 1:0.1-0.5.
By adopting the technical scheme, the citrus dietary fiber and the quinoa dietary fiber are matched, and after gelatin is dissolved in acid to release the dietary fiber in the active liquid, the adsorption swelling effect of the citrus dietary fiber and the quinoa dietary fiber is utilized, so that probiotics can be adsorbed conveniently, and the negative charge of the apple fruit adhesive tape on the surface of the dietary fiber is convenient for dispersing the dietary fiber, so that the probiotics can be dispersed conveniently; meanwhile, under the micelle stabilization effect of gelatin, the dispersion stability of probiotics and insoluble substances in the active liquid can be further improved, and the quality of the active liquid is ensured while the growth and propagation of the probiotics are ensured.
After the active liquid is taken, the citrus dietary fiber and the quinoa dietary fiber can promote intestinal peristalsis, can also regulate blood sugar and promote digestion and absorption, and the dietary fiber has an adsorption effect, is convenient for adsorbing substances such as harmful heavy metals and pesticide residues in intestinal tracts, reduces the burden of livers and kidneys, and protects the health of human bodies.
Preferably, the starch is corn starch.
By adopting the technical scheme, the corn starch, the microcrystalline cellulose and the dietary fiber can promote gastrointestinal peristalsis, promote digestion and absorption of food, contain rich proteins and vitamins, can supplement nutrient substances required by organisms, promote gastrointestinal peristalsis and improve organism immunity.
Preferably, the dispersing agent is one or more of polyethylene glycol 2000 and polyethylene glycol 4000.
By adopting the technical scheme, the hydroxyl in the polyethylene glycol is convenient to be connected with probiotics and coated saccharomycetes, so that the dispersion effect of the thallus among the probiotics can be improved; the negative charge of polyethylene glycol is matched, so that the dispersion uniformity among probiotics is further improved, and the uniformly dispersed probiotics can be uniformly contacted with the probiotics, so that the activity and the content of the probiotics are ensured, and the active liquid has the advantage of high-efficiency and rapid regulation of gastrointestinal functions.
In a second aspect, the application provides a preparation method of an active liquid for regulating gastrointestinal functions, which adopts the following technical scheme:
A method for preparing an active liquid for regulating gastrointestinal functions, comprising the following steps:
S1, weighing inulin, oligosaccharide, fructo-oligosaccharide, sucrose, fructose, sugar alcohol and water with the total amount of 2/3-4/5, mixing, heating to 70-85 ℃, stirring until all the components are dissolved, cooling to room temperature, and inoculating lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus delbrueckii subsp bulgaricus, lactobacillus acidophilus and lactobacillus casei to prepare a primary mixed material; weighing and uniformly mixing the coated saccharomycetes, the gelatin coated pectin, the starch and water with the total amount of 1/4-1/3 of that of the water, and preparing a mixture; mixing the primary mixed material and the mixed material, adding a dispersing agent, uniformly mixing and stirring, fermenting at 30-35 ℃, and finally filling to obtain the finished active liquid.
By adopting the technical scheme, after lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus delbrueckii subspecies bulgaricus and lactobacillus casei are mixed with saccharide prebiotics, the growth of the probiotics is promoted; and after the coated saccharomycetes are dispersed, gelatin coated pectin and starch are directly added for stirring, so that the gelatin coated pectin and starch are easy to attach to the surface of the coated saccharomycetes, even if the saccharomycetes generate ethanol in an anaerobic environment and release the ethanol into an active liquid, the activity of probiotics such as lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus delbrueckii subsp. Bulgaricus, lactobacillus casei and the like can be further prevented from being influenced by the ethanol by utilizing the adsorption effect of the surface gelatin coated pectin and starch on the ethanol, and the advantages of high content and high activity of the probiotics in the active liquid are ensured, so that the active liquid can efficiently and rapidly regulate the gastrointestinal functions.
Preferably, the coated yeast is prepared by the following method:
weighing shellac solution, polyaspartic acid solution, microcrystalline cellulose and glycerin, and uniformly mixing and stirring to obtain a film coating solution; uniformly spraying a coating solution on the surface of a mixture of saccharomycetes and glucose according to the mass ratio of 1:0.6-1, and air-drying the coating solution at the temperature of 32-37 ℃ to form a shellac composite film, thereby obtaining the finished product of the coated saccharomycetes.
By adopting the technical scheme, the shellac solution, the polyaspartic acid solution and the microcrystalline cellulose can form the shellac composite film with good elasticity, toughness and barrier property under the plasticizing condition of glycerol, and after the shellac composite film is coated on the surface of saccharomycetes, the shellac composite film is air-dried at the temperature at which the saccharomycetes are suitable for growing, so that the activity of the saccharomycetes is ensured; the shellac composite film can prolong the contact time of ethanol and lactobacillus probiotics, so that the activity and growth and propagation of the probiotics such as lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus delbrueckii subsp bulgaricus, lactobacillus casei and the like are not easy to be inhibited by the ethanol, the probiotics in the active liquid are guaranteed to have the advantages of high content and high activity, and the intestinal flora can be regulated rapidly, conveniently and efficiently.
Preferably, the gelatin-coated pectin is prepared by the following method:
Weighing dietary fiber according to the mass ratio of 1:1-2, placing the dietary fiber into a glutamine solution, stirring and mixing, and drying to obtain adsorption fiber; placing the adsorption fiber into apple pectin solution according to the mass ratio of 1:1-3, stirring and dispersing, and drying and dispersing to obtain pectin; uniformly spraying gelatin solution on the pectin surface according to the mass ratio of 1:1-1.5, drying and dispersing to obtain the finished product.
By adopting the technical scheme, the porous adsorptivity of dietary fibers is utilized, so that the glutamine solution and the apple pectin solution are conveniently adsorbed, and the hydroxyl and carboxyl in the apple pectin are matched with the amido in the glutamine, so that the crosslinking degree of the apple pectin and the glutamine is improved; the pectin is in the active liquid, and the negative charge property of the pectin in an acidic environment is utilized, so that the pectin is convenient to be mutually dispersed with lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus delbrueckii subsp bulgaricus, lactobacillus casei and coated yeast, and the growth and the propagation of probiotics are ensured while the dispersion effect of the probiotics is improved.
After the active liquid is taken, apple pectin, glutamine and dietary fiber are easy to absorb water and expand, so that the intestinal tract is not easily affected by harmful bacteria, the dietary fiber can promote intestinal peristalsis, further promote superfluous substances in the intestinal tract to be discharged out of the body, balance intestinal flora, clear the intestinal environment, and accordingly regulate gastrointestinal functions rapidly and efficiently, and protect body health.
In summary, the application has the following beneficial effects:
1. Lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus delbrueckii subsp bulgaricus, lactobacillus casei and covered yeast are matched, and substances such as lactic acid, bacteriocin and hydrogen peroxide generated by fermentation have natural antibacterial effects and have obvious inhibition effects on staphylococcus aureus, salmonella, escherichia coli, listeria monocytogenes and the like, so that intestinal flora is regulated; and has effects in promoting gastrointestinal motility, improving digestibility, synthesizing vitamins, enhancing immunity, enhancing nutrient absorption and metabolism, regulating hormone level, and stimulating appetite; thereby the finished active liquid has the advantages of high efficiency, rapidness and convenience for adjusting the gastrointestinal function.
2. The citrus dietary fiber and the quinoa dietary fiber both contain water-soluble components and water-insoluble components, and in the active liquid, the water-insoluble components are matched with microcrystalline cellulose, so that the gastrointestinal motility can be promoted, toxic and harmful substances in the gastrointestinal tract can be conveniently carried, the kidney burden is reduced, and the functions of regulating the gastrointestinal functions and protecting the health of organisms are achieved.
3. The probiotics such as lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus delbrueckii subsp bulgaricus, lactobacillus casei and the like, the coated saccharomycetes and the prebiotics are matched, negative charges of the lactobacillus, negative charges of shellac on the surface of the coated saccharomycetes and negative charges of pectin in gelatin coated pectin in the prebiotics are utilized, the dispersion uniformity of each thallus and other insoluble substances in the active liquid is further improved, the probiotics and the prebiotics are ensured to be in uniform contact, the growth and propagation of the probiotics are promoted, the storage stability of the active liquid is improved, and the active liquid has higher tissue stability after being stored for a longer time, so that the active liquid is not easy to generate sedimentation.
4. The active liquid can be stored at room temperature to ensure survival of probiotics, and has higher tissue stability, so that the active liquid can be stored for a longer time at room temperature to ensure the effect of the active liquid on gastrointestinal stomach function.
Detailed Description
The present application will be described in further detail with reference to examples.
The raw materials are food-grade raw materials.
Preparation example of coated yeast
Shellac of the following raw materials is purchased from Hubei Xingzhou industrial science and technology limited company; other raw materials are all commonly and commercially available.
Preparation example 1: the coated saccharomycete is prepared by the following steps:
weighing shellac, putting the shellac into ethanol, stirring until the shellac is completely dissolved, and preparing shellac solution with the mass fraction of 1%, wherein the mass fraction of the ethanol is 99%; weighing polyaspartic acid, and stirring in water until the polyaspartic acid is completely dissolved to prepare polyaspartic acid solution with the mass fraction of 1%;
1kg of shellac solution is weighed, mixed with 0.36kg of polyaspartic acid solution, 0.14kg of microcrystalline cellulose and 0.03kg of glycerin and stirred uniformly to prepare a coating liquid;
Placing commercially available glucose powder in an environment with relative humidity of 85% to absorb moisture for 10min to obtain glucose; weighing 1kg of saccharomycetes and 1kg of glucose, and uniformly mixing and stirring to prepare a mixture; the saccharomycete is saccharomycete powder;
And uniformly spraying 10kg of coating liquid on the surface of 8kg of mixture, and air-drying and drying the coating liquid at 35 ℃ to form a shellac composite film, thereby obtaining the finished product of the coated saccharomycetes.
Preparation example 2: the present preparation example differs from preparation example 1 in that:
1kg of shellac solution is weighed, mixed with 0.2kg of polyaspartic acid solution, 0.1kg of microcrystalline cellulose and 0.01kg of glycerin and stirred uniformly to prepare a coating liquid;
And uniformly spraying 10kg of coating liquid on the surface of 6kg of mixture, and air-drying and drying the coating liquid at the temperature of 32 ℃ to form a shellac composite film, thereby obtaining the finished product of the coated saccharomycete.
Preparation example 3: the present preparation example differs from preparation example 1 in that:
1kg of shellac solution is weighed, mixed with 0.5kg of polyaspartic acid solution, 0.16kg of microcrystalline cellulose and 0.04kg of glycerin, and stirred uniformly to prepare a coating solution;
And uniformly spraying 10kg of coating liquid on the surface of 10kg of mixture, and air-drying and drying the coating liquid at 37 ℃ to form a shellac composite film, thereby obtaining the finished product of the coated saccharomycetes.
Preparation example of gelatin coated pectin
The following raw materials were all commercially available food-grade raw materials.
Preparation example 4: the gelatin coated pectin is prepared by the following method:
Weighing 1kg of dietary fiber, putting into 1.5kg of glutamine solution, stirring and mixing, and drying and dispersing to obtain adsorption fiber; the dietary fiber consists of citrus dietary fiber and quinoa dietary fiber with the mass ratio of 1:0.4; the glutamine solution is a glutamine water solution with the mass fraction of 1%;
Placing 1kg of adsorption fiber into 2kg of apple pectin solution, stirring and dispersing, and drying and scattering to obtain pectin; the apple pectin solution is an apple pectin water solution with the mass fraction of 2%;
Weighing gelatin, and stirring in water at 60 ℃ until the gelatin is completely dissolved to obtain gelatin solution with the mass fraction of 0.8%;
uniformly spraying 1.2kg of gelatin solution on 1kg of pectin surface, and drying and dispersing to obtain the finished gelatin coated pectin; the average grain size of the gelatin coated pectin is 3-5 μm.
Preparation example 5: the present preparation example differs from preparation example 4 in that:
weighing 1kg of dietary fiber, putting the dietary fiber into 1kg of glutamine solution, stirring and mixing, and drying and dispersing to obtain adsorption fiber; the dietary fiber consists of citrus dietary fiber and quinoa dietary fiber with the mass ratio of 1:0.1; the glutamine solution is a glutamine water solution with the mass fraction of 1%;
Placing 1kg of adsorption fiber into 1kg of apple pectin solution, stirring and dispersing, and drying and scattering to obtain pectin; the apple pectin solution is an apple pectin water solution with the mass fraction of 2%;
Uniformly spraying 1kg of gelatin solution on 1kg of pectin surface, and drying and dispersing to obtain the finished gelatin coated pectin; the average grain size of the gelatin coated pectin is 3-5 μm.
Preparation example 6: the present preparation example differs from preparation example 4 in that:
Weighing 1kg of dietary fiber, putting the dietary fiber into 2kg of glutamine solution, stirring and mixing, and drying and dispersing to obtain adsorption fiber; the dietary fiber consists of citrus dietary fiber and quinoa dietary fiber with the mass ratio of 1:0.5; the glutamine solution is a glutamine water solution with the mass fraction of 1%;
Placing 1kg of adsorption fiber into 3kg of apple pectin solution, stirring and dispersing, and drying and scattering to obtain pectin; the apple pectin solution is an apple pectin water solution with the mass fraction of 2%;
uniformly spraying 1.5kg of gelatin solution on 1kg of pectin surface, and drying and dispersing to obtain the finished gelatin coated pectin; the average grain size of the gelatin coated pectin is 3-5 μm.
Preparation example of prebiotics
The following raw materials were all commercially available food-grade raw materials.
Preparation example 7: prebiotics:
16kg of inulin, 10kg of oligosaccharide, 10kg of fructo-oligosaccharide, 10kg of sucrose, 6kg of fructose, 10kg of sugar alcohol, 20kg of gelatin-coated pectin and 8kg of starch; the gelatin coated pectin prepared in preparation example 4 is selected; the starch is corn starch.
Preparation example 8: the present preparation example differs from preparation example 7 in that:
10kg of inulin, 6kg of oligosaccharides, 10kg of fructooligosaccharides, 5kg of sucrose, 5kg of fructose, 5kg of sugar alcohol, 15kg of gelatin-coated pectin and 4kg of starch; the gelatin-coated pectin prepared in preparation example 5 is selected.
Preparation example 9: the present preparation example differs from preparation example 7 in that:
20kg of inulin, 12kg of oligosaccharides, 12kg of fructooligosaccharides, 12kg of sucrose, 8kg of fructose, 12kg of sugar alcohol, 24kg of gelatin-coated pectin and 10kg of starch; the gelatin-coated pectin prepared in preparation example 6 is selected.
Examples
Example 1: an active liquid for regulating gastrointestinal function:
12kg of lactobacillus plantarum, 10kg of lactobacillus delbrueckii subsp bulgaricus, 12kg of lactobacillus acidophilus, 12kg of lactobacillus rhamnosus, 12kg of lactobacillus casei, 5kg of covered saccharomycetes, 90kg of prebiotics, 250kg of water and 3kg of dispersing agent; the enveloped yeast is prepared in preparation example 1; the prebiotics of preparation example 7 are selected; the dispersing agent is polyethylene glycol 2000;
The preparation method comprises the following steps:
s1, weighing inulin, oligosaccharide, fructo-oligosaccharide, sucrose, fructose, sugar alcohol and 185kg of water, mixing, heating to 80 ℃, stirring until the mixture is completely dissolved, cooling to room temperature, inoculating lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus delbrueckii subsp bulgaricus, lactobacillus acidophilus and lactobacillus casei, and preparing a primary mixed material; weighing and uniformly mixing the coated saccharomycetes, the gelatin coated pectin, the starch and 65kg of water, and preparing a mixture; mixing the primary mixed material and the mixed material, adding a dispersing agent, uniformly mixing and stirring, fermenting for 3d at the temperature of 33 ℃, and finally filling to obtain the finished active liquid.
Example 2: this embodiment differs from embodiment 1 in that:
10kg of lactobacillus plantarum, 8kg of lactobacillus delbrueckii subsp bulgaricus, 10kg of lactobacillus acidophilus, 10kg of lactobacillus rhamnosus, 10kg of lactobacillus casei, 2kg of covered saccharomycetes, 60kg of prebiotics, 210kg of water and 1kg of dispersing agent; the enveloped yeast is prepared in preparation example 2; the prebiotics are selected from the prebiotics prepared in preparation example 8; the dispersing agent is polyethylene glycol 4000; the preparation method comprises the following steps:
S1, weighing inulin, oligosaccharide, fructo-oligosaccharide, sucrose, fructose, sugar alcohol and 140kg of water, mixing, heating to 75 ℃, stirring until all components are dissolved, cooling to room temperature, inoculating lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus delbrueckii subsp bulgaricus, lactobacillus acidophilus and lactobacillus casei, and preparing a primary mixed material; weighing and uniformly mixing the coated saccharomycetes, the gelatin coated pectin, the starch and 70kg of water, and preparing a mixture; mixing the primary mixed material and the mixed material, adding a dispersing agent, uniformly mixing and stirring, fermenting for 3d at 30 ℃, and finally filling to obtain the finished active liquid.
Example 3: this embodiment differs from embodiment 1 in that:
15kg of lactobacillus plantarum, 12kg of lactobacillus delbrueckii subsp bulgaricus, 15kg of lactobacillus acidophilus, 15kg of lactobacillus rhamnosus, 15kg of lactobacillus casei, 8kg of covered saccharomycetes, 110kg of prebiotics, 300kg of water and 5kg of dispersing agent; the enveloped yeast prepared in preparation example 3 is selected; the prebiotics prepared in preparation example 9 are selected as prebiotics;
The preparation method comprises the following steps:
S1, weighing inulin, oligosaccharide, fructo-oligosaccharide, sucrose, fructose, sugar alcohol and 240kg of water, mixing, heating to 85 ℃, stirring until all components are dissolved, cooling to room temperature, inoculating lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus delbrueckii subsp bulgaricus, lactobacillus acidophilus and lactobacillus casei, and preparing a primary mixed material; weighing and uniformly mixing the coated saccharomycetes, the gelatin coated pectin, the starch and 60kg of water, and preparing a mixture; mixing the primary mixed material and the mixed material, adding a dispersing agent, uniformly mixing and stirring, fermenting for 3d at 35 ℃, and finally filling to obtain the finished active liquid.
Example 4: this embodiment differs from embodiment 1 in that:
The shellac composite film is not added with polyaspartic acid solution and microcrystalline cellulose.
Example 5: this embodiment differs from embodiment 1 in that:
microcrystalline cellulose is not added into the shellac composite film.
Example 6: this embodiment differs from embodiment 1 in that:
the gelatin coating pectin is replaced by gelatin with the same quality in the prebiotics.
Example 7: this embodiment differs from embodiment 1 in that:
The prebiotics are prepared by replacing gelatin coated pectin with apple pectin of the same quality.
Example 8: this embodiment differs from embodiment 1 in that:
dietary fiber in the gelatin coated pectin raw material is not loaded with glutamine solution;
the method comprises the following steps: weighing 1kg of dietary fiber, putting into 2kg of apple pectin solution, stirring and dispersing, and drying and scattering to obtain pectin; the apple pectin solution is an apple pectin water solution with the mass fraction of 2%;
1.2kg of gelatin solution is evenly sprayed on the surface of 1kg of pectin, and the finished gelatin coated pectin is prepared through drying and dispersing.
Note that: the bacterial cells include but are not limited to lactobacillus probiotics such as lactobacillus plantarum, lactobacillus delbrueckii subsp. Bulgaricus, lactobacillus rhamnosus, lactobacillus casei and the like.
Comparative example
Comparative example 1: this comparative example differs from example 1 in that:
the enveloped yeast is replaced by yeast with the same quality in the raw materials.
Comparative example 2: this comparative example differs from example 1 in that:
in the original preparation process of the medium-film coated saccharomycetes, the shellac composite film is replaced by xanthan gum with the same quality.
Comparative example 3: this comparative example differs from example 1 in that:
in the original preparation process of the medium-envelope saccharomycete, carboxymethyl cellulose with the same quality is used for replacing the shellac composite film.
Comparative example 4: this comparative example differs from example 1 in that:
Lactobacillus plantarum is not added into the raw materials.
Comparative example 5: this comparative example differs from example 1 in that:
lactobacillus rhamnosus is not added into the raw materials.
Performance test
1. Sensory testing
The preparation method of examples 1-3 was used to prepare finished active solutions, odor and clarity were measured and data recorded.
2. Toxicity detection
The preparation method of examples 1-3 is used for preparing the finished active liquid, and the conditions of detecting lead by referring to GB5009.12, detecting benzoic acid by using GB5009.12, detecting escherichia coli by using GB4789.3, detecting mould by using GB4789.15, detecting saccharomycetes by using GB4789.15, detecting salmonella by using GB4789.4 and detecting staphylococcus aureus by using a second method of GB4789.10 are referred to, and data are recorded.
Table 1 performance test table
3. Microorganism detection
The preparation methods of examples 1 to 8 and comparative examples 1 to 5 were used to prepare the final active solutions, and the number of lactic acid bacteria in the active solutions was measured with reference to GB4789.15, wherein the lactic acid bacteria include Lactobacillus plantarum, lactobacillus delbrueckii subsp. Bulgaricus, lactobacillus acidophilus, lactobacillus rhamnosus and Lactobacillus casei, and the active solutions were stored for 1d, 7d and 21d to again measure the number of cells, and data were recorded.
4. Stability detection
The preparation methods of examples 1-8 and comparative examples 1-3 were used to prepare finished active solutions, 300mL of the active solution was placed in a glass bottle with a diameter of 10cm, and after sealing for 21d, the insoluble precipitate at the bottom of the active solution was scored according to the following scoring criteria: the bottle bottom has no insoluble sediment for 10 minutes, and all the insoluble sediment in the bottle is accumulated on the bottle bottom, so that the complete separation of liquid and insoluble sediment is reflected for 0 minutes.
5. Gastrointestinal gastric function detection
The preparation methods of the examples 1-5 and the comparative examples 4-5 are respectively adopted to prepare finished active solutions, 70 patients are recruited, the active solutions are equally divided into 7 groups, 10 patients in each group are respectively taken with the active solutions prepared in the examples 1-5 and the comparative examples 4-5, and the patients have the problems of abdominal distension and difficult defecation; taking the active liquid for 4 weeks without taking other medicines; and scoring the abdominal pain degree, the abdominal distention degree and the defecation condition according to the self condition of the patient, carrying out self assessment after each index of 3 indexes is 100 minutes and 4 weeks, taking the average value of the scores, and recording data.
Table 2 performance test table
As can be seen by combining the examples 1-3 and combining the table 1, the active liquid prepared by the application has no peculiar smell, has a relatively stable tissue state, is not easy to cause the problem that the precipitated particles sink at the bottom of the bottle, and has the advantages of promoting digestion and regulating gastrointestinal and gastric functions by gradually increasing the content of lactic acid bacteria after long-time storage, improving the content of lactic acid bacteria in the active liquid and inhibiting harmful bacteria; the prepared active liquid is in a liquid state, and can quickly act on the gastrointestinal tract after being directly taken.
As can be seen from the combination of examples 1 and examples 4 to 8 and the combination of table 1, the shellac composite film of example 4 was free of polyaspartic acid solution and microcrystalline cellulose, and compared with example 1, the active liquid prepared in example 4 was lower in number of lactic acid bacteria detected by 1d, 7d or 21d than example 1, lower in tissue stability score than example 1 and inferior in digestion promotion effect than example 1; the polyaspartic acid and the microcrystalline cellulose are matched, so that ethanol can be blocked, the ethanol is prevented from being contacted with probiotics to the greatest extent, the growth and propagation of the probiotics are guaranteed, the adsorption effect of the polyaspartic acid and the microcrystalline cellulose can be utilized to promote gastrointestinal motility, the active liquid has high content of the probiotics, meanwhile, the high activity of the probiotics is guaranteed, after the polyaspartic acid and the microcrystalline cellulose are applied to the gastrointestinal tract, the intestinal peristalsis can be promoted, the digestion and absorption rate can be improved, the nutrient absorption of the gastrointestinal tract can be enhanced, the hormone level can be regulated, the immunity of an organism can be enhanced, and the effect of quickly and efficiently regulating the gastrointestinal and gastric functions can be achieved.
Compared with example 1, the active liquid prepared in example 5, in which no microcrystalline cellulose is added, has a lower number of lactic acid bacteria than example 1, and has a lower tissue stability score than example 1, and has a poorer digestion promoting effect than example 1, both detected by 1d, 7d and 21 d; the microcrystalline cellulose in the active liquid can promote the dispersion of thalli and improve the tissue state stability of the active liquid, and after entering the gastrointestinal tract, the microcrystalline cellulose can promote intestinal peristalsis and improve constipation, and meanwhile, the microcrystalline cellulose is convenient to carry harmful flora to discharge out of the body, and the intestinal health is protected, the beneficial bacteria of the intestinal tract are protected, and the immunity of the organism is improved.
In example 6, gelatin-coated pectin was replaced with equal mass gelatin in the prebiotic, and in example 7, gelatin-coated pectin was replaced with equal mass apple pectin in the prebiotic, compared with example 1, the active liquid prepared in examples 6 and 7 was lower in number of lactic acid bacteria than example 1, and the tissue stability score was lower than example 1, both 1d, 7d and 21 d; after the active liquid is prepared, the pectin is blocked by using gelatin, and then the probiotics are metabolized to produce acid to gradually dissolve the gelatin along with the storage process, so that the pectin is exposed in the acidic active liquid, the negative charge on the surface of the apple pectin is matched with the negative charge on the surface of the shellac and the dispersing agent, the tissue stability of the active liquid in the storage process is further improved, the problem of bottle bottom precipitation is not easy to occur, and the probiotics and other substances insoluble in water can be ensured to be uniformly dispersed in the active liquid; the dietary fiber and the glutamine solution in the gelatin coated pectin can promote gastrointestinal digestion; meanwhile, due to the existence of dietary fibers and glutamine, relatively dispersed bacteria can be uniformly contacted with the prebiotics, so that the growth and propagation effects of the probiotics are improved, the advantages of high activity and high content of the bacteria in the active liquid are ensured, and the gastrointestinal functions can be quickly and efficiently regulated.
Example 8 the dietary fiber in the gelatin coated pectin material was not loaded with glutamine solution, compared to example 1, the active liquid prepared in example 8 was lower in number of lactic acid bacteria than example 1, measured at 1d, 7d or 21d, and lower in tissue stability score than example 1; the glutamine can promote the growth and propagation of probiotics, so that the number of the probiotics is increased, and the active liquid has high-content and high-activity thalli; and the dietary fiber can promote the adsorption of apple pectin, and the dispersion stability of probiotics and other raw materials in the active liquid is further improved by utilizing the negative charges of apple pectin and glutamine and the negative charges of shellac, so that the tissue state of the active liquid is ensured, and the problem of bottle bottom precipitation is not easy to generate.
As can be seen from the combination of examples 1 and comparative examples 1 to 5 and Table 1, the comparative example 1, in which the same mass of yeast was used in place of the enveloped yeast, produced an active liquid of comparative example 1, which had lower numbers of lactic acid bacteria than example 1, measured at 1d, 7d or 21d, and had lower tissue stability scores than example 1; the method shows that the yeast is bred to produce ethanol under the anaerobic condition in the active liquid, and the ethanol can inhibit the growth and the breeding of the probiotics of the lactobacillus, thereby influencing the number of the probiotics in the active liquid; and easily affect the tissue stability of the active fluid.
In the original preparation process of the medium-enveloped yeast in the comparative example 2, the shellac composite film is replaced by xanthan gum with the same quality, in the original preparation process of the medium-enveloped yeast in the comparative example 3, the shellac composite film is replaced by carboxymethyl cellulose with the same quality, compared with the active liquid prepared in the comparative examples 2 and 3 in the example 1, the number of lactic acid bacteria detected by 1d, 7d or 21d is lower than that in the example 1; the common gum substance or cellulose substance can form a film, but has the problem of water solubility or acid intolerance, the coating effect of saccharomycetes is easily affected, and shellac is water-tolerant and acid-resistant and slowly soluble in ethanol, so after shellac coats saccharomycetes, only ethanol generated along with metabolism of saccharomycetes gradually affects the stability of shellac coating, the external environment is not easily affected, the concentration of ethanol generated by metabolism has great influence on the dissolution of shellac, the shellac is not easily dissolved by ethanol with lower concentration, and meanwhile, the shellac is slowly dissolved in ethanol with higher concentration, so that the active liquid can ensure that lactobacillus probiotics are contacted with prebiotics under long-term storage, the quantity of the thalli is increased, and the ethanol generated by anaerobic metabolism of saccharomycetes is not easily inhibited on the growth and propagation of the lactobacillus probiotics; and the saccharomycete can maintain normal activity under the action of glucose and partial permeated water.
In the comparison example 4, no lactobacillus plantarum is added in the raw material, no lactobacillus rhamnosus is added in the raw material, and in the comparison example 5, compared with the example 1, the number of lactobacillus detected by the active liquids prepared in the comparison examples 4 and 5, whether 1d, 7d or 21d, is lower than that of the example 1, and the digestion function fraction is lower than that of the example 1; the lactobacillus plantarum, the lactobacillus rhamnosus, the lactobacillus delbrueckii subsp bulgaricus, the lactobacillus casei and the coated yeast are matched, the lactobacillus plantarum can ferment substances such as sucrose, disaccharide and the like to produce acid, the lactobacillus rhamnosus can ferment various monosaccharides, the lactobacillus casei and the lactobacillus delbrueckii subsp bulgaricus can also utilize various monosaccharides, and substances such as lactic acid, bacteriocin and hydrogen peroxide produced by fermentation have natural antibacterial effects and obvious inhibition effects on staphylococcus aureus, salmonella, escherichia coli, listeria monocytogenes and the like, so that intestinal flora is regulated; and has effects in promoting intestinal peristalsis, improving digestibility, synthesizing vitamins, enhancing immunity, enhancing nutrient absorption and metabolism, regulating hormone level, and stimulating appetite; thereby the finished active liquid has the advantages of high efficiency, rapidness and convenience for regulating the gastrointestinal functions.
The present embodiment is only for explanation of the present application and is not to be construed as limiting the present application, and modifications to the present embodiment, which may not creatively contribute to the present application as required by those skilled in the art after reading the present specification, are all protected by patent laws within the scope of claims of the present application.
Claims (7)
1. An active liquid for regulating gastrointestinal functions is characterized by comprising the following raw materials in parts by weight: 10-15 parts of lactobacillus plantarum, 8-12 parts of lactobacillus delbrueckii subsp bulgaricus, 10-15 parts of lactobacillus acidophilus, 10-15 parts of lactobacillus rhamnosus, 10-15 parts of lactobacillus casei, 2-8 parts of covered saccharomycetes, 60-110 parts of prebiotics, 210-300 parts of water and 1-5 parts of dispersing agent; the coated saccharomycete is prepared by coating a mixture of saccharomycete and glucose with a shellac composite film; the shellac composite film is prepared from shellac solution, polyaspartic acid solution, microcrystalline cellulose and glycerin in a mass ratio of 1:0.2-0.5:0.1-0.16:0.01-0.04; the prebiotics comprise the following raw materials in parts by weight: 10-20 parts of inulin, 6-12 parts of oligosaccharide, 10-12 parts of fructo-oligosaccharide, 5-12 parts of sucrose, 5-8 parts of fructose, 5-12 parts of sugar alcohol, 15-24 parts of gelatin coated pectin and 4-10 parts of starch;
The pectin in the gelatin coated pectin is prepared from dietary fiber supported glutamine solution and apple pectin solution.
2. An active liquid for regulating gastrointestinal function according to claim 1, wherein said dietary fiber is composed of citrus dietary fiber and quinoa dietary fiber in a mass ratio of 1:0.1-0.5.
3. An active liquid for regulating gastrointestinal function according to claim 1, wherein said starch is corn starch.
4. The gastrointestinal function regulating active fluid according to claim 1, wherein the dispersing agent is one or more of polyethylene glycol 2000 and polyethylene glycol 4000.
5. A method for preparing an active liquid for regulating gastrointestinal functions as claimed in any one of claims 1 to 4, comprising the steps of:
S1, weighing inulin, oligosaccharide, fructo-oligosaccharide, sucrose, fructose, sugar alcohol and water with the total amount of 2/3-4/5, mixing, heating to 70-85 ℃, stirring until all the components are dissolved, cooling to room temperature, and inoculating lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus delbrueckii subsp bulgaricus, lactobacillus acidophilus and lactobacillus casei to prepare a primary mixed material; weighing and uniformly mixing the coated saccharomycetes, the gelatin coated pectin, the starch and the rest water to prepare a mixture; mixing the primary mixed material and the mixed material, adding a dispersing agent, uniformly mixing and stirring, fermenting at 30-35 ℃, and finally filling to obtain the finished active liquid.
6. The method for preparing the active liquid for regulating gastrointestinal functions according to claim 5, wherein the coated yeast is prepared by the following method:
weighing shellac solution, polyaspartic acid solution, microcrystalline cellulose and glycerin, and uniformly mixing and stirring to obtain a film coating solution; uniformly spraying a coating solution on the surface of a mixture of saccharomycetes and glucose according to the mass ratio of 1:0.6-1, and air-drying the coating solution at the temperature of 32-37 ℃ to form a shellac composite film, thereby obtaining the finished product of the coated saccharomycetes.
7. The method for preparing the active liquid for regulating gastrointestinal functions according to claim 5, wherein the gelatin-coated pectin is prepared by the following method:
Weighing dietary fiber according to the mass ratio of 1:1-2, placing the dietary fiber into a glutamine solution, stirring and mixing, and drying to obtain adsorption fiber; placing the adsorption fiber into apple pectin solution according to the mass ratio of 1:1-3, stirring and dispersing, and drying and dispersing to obtain pectin; uniformly spraying gelatin solution on the pectin surface according to the mass ratio of 1:1-1.5, drying and dispersing to obtain the finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311581735.3A CN117413936B (en) | 2023-11-24 | 2023-11-24 | Active liquid for regulating gastrointestinal functions and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311581735.3A CN117413936B (en) | 2023-11-24 | 2023-11-24 | Active liquid for regulating gastrointestinal functions and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN117413936A CN117413936A (en) | 2024-01-19 |
| CN117413936B true CN117413936B (en) | 2024-05-24 |
Family
ID=89523176
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202311581735.3A Active CN117413936B (en) | 2023-11-24 | 2023-11-24 | Active liquid for regulating gastrointestinal functions and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117413936B (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102861108A (en) * | 2012-09-07 | 2013-01-09 | 李宁 | Pharmaceutical composition for treating constipation and application thereof |
| CN104983746A (en) * | 2015-06-18 | 2015-10-21 | 合生元（广州）健康产品有限公司 | Complex probiotics and preparation method |
| CN106616586A (en) * | 2016-10-14 | 2017-05-10 | 千亿达（天津）科技有限公司 | Health-care probiotics powder for intestines and stomachs |
| CN108783462A (en) * | 2018-07-02 | 2018-11-13 | 哈尔滨美华生物技术股份有限公司 | A kind of industrial process of beneficial bacteria of intestinal tract preparation |
| CN109717481A (en) * | 2018-12-27 | 2019-05-07 | 广州智特奇生物科技股份有限公司 | A kind of preparation process of coating probiotics |
| CN210844394U (en) * | 2019-08-22 | 2020-06-26 | 永胜药品工业股份有限公司 | Multi-layer coated crystal ball structure for oral probiotics |
| TWM602907U (en) * | 2020-07-24 | 2020-10-21 | 大漢酵素生物科技股份有限公司 | Multi-layer probiotic composition used to improve the gut microbiome |
| CN116076731A (en) * | 2022-09-20 | 2023-05-09 | 湖南营养树生物科技有限公司 | Probiotic preparation with high immunity activity and preparation method thereof |
-
2023
- 2023-11-24 CN CN202311581735.3A patent/CN117413936B/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102861108A (en) * | 2012-09-07 | 2013-01-09 | 李宁 | Pharmaceutical composition for treating constipation and application thereof |
| CN104983746A (en) * | 2015-06-18 | 2015-10-21 | 合生元（广州）健康产品有限公司 | Complex probiotics and preparation method |
| CN106616586A (en) * | 2016-10-14 | 2017-05-10 | 千亿达（天津）科技有限公司 | Health-care probiotics powder for intestines and stomachs |
| CN108783462A (en) * | 2018-07-02 | 2018-11-13 | 哈尔滨美华生物技术股份有限公司 | A kind of industrial process of beneficial bacteria of intestinal tract preparation |
| CN109717481A (en) * | 2018-12-27 | 2019-05-07 | 广州智特奇生物科技股份有限公司 | A kind of preparation process of coating probiotics |
| CN210844394U (en) * | 2019-08-22 | 2020-06-26 | 永胜药品工业股份有限公司 | Multi-layer coated crystal ball structure for oral probiotics |
| TWM602907U (en) * | 2020-07-24 | 2020-10-21 | 大漢酵素生物科技股份有限公司 | Multi-layer probiotic composition used to improve the gut microbiome |
| CN116076731A (en) * | 2022-09-20 | 2023-05-09 | 湖南营养树生物科技有限公司 | Probiotic preparation with high immunity activity and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| Triggered cell release from shellac-cells composite microcapsules;HAMAD S A 等;Soft Matter;20130311;第8卷(第18期);第5069-5077页 * |
| 天然可食性壁材虫胶在功能组分微囊化中的应用研究进展;黄雪，等;食品科学;20190111;第40卷(第17期);第317-324页 * |
| 益生菌微胶囊技术研究进展;陈婷;王玉华;蔡丹;郑明珠;修琳;刘景圣;;中国乳品工业;20160125(01);第31-37页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN117413936A (en) | 2024-01-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109619593B (en) | Probiotic double-layer microcapsule and preparation method thereof | |
| CN110101722B (en) | Application of composite probiotic preparation in preparation of product for treating ulcerative colitis | |
| EP1794283B1 (en) | Metabolically active micro organisms and methods for their production | |
| EP1150577B1 (en) | Improved microbial preparations | |
| CN107164274B (en) | Lactobacillus composite microbial agent and preparation method and application thereof | |
| CN111109492A (en) | Functional collagen peptide probiotic solid beverage and preparation method thereof | |
| EP2289505B1 (en) | Nutritional composition and food supplement containing such a nutritional composition. | |
| CN108782758B (en) | Fermented synbiotic goat milk powder and preparation method thereof | |
| CN111011867B (en) | Probiotic embedded particle and preparation method thereof | |
| CN114921363A (en) | Composite probiotics for inhibiting fat accumulation and application thereof | |
| CN110710690A (en) | Prebiotic composition for rapid proliferation of beneficial intestinal bacteria | |
| CN111955741B (en) | Composition for weight control and application thereof | |
| CN117413936B (en) | Active liquid for regulating gastrointestinal functions and preparation method thereof | |
| Liu et al. | Chitosan entrapping of sodium alginate/Lycium barbarum polysaccharide gels for the encapsulation, protection and delivery of Lactiplantibacillus plantarum with enhanced viability | |
| EP3202891B1 (en) | Uses of bacteroides in treatment or prevention of obesity or diabetes | |
| CN114933984B (en) | Probiotic and prebiotic composite composition for promoting in-vivo plasticizer and heavy metal discharge and preparation method thereof | |
| JP2021521249A (en) | Moisture resistant probiotic granules and their manufacturing method | |
| KR102365680B1 (en) | Manufacturing method of marshmallow maximizing the content of lactic acid bacteria using lactic acid bacteria instantaneous deposition technique and marshmallow manufactured using the same | |
| JP2006298779A (en) | Antiallergic agent obtained by culture of lactic acid bacterium | |
| CN114343186A (en) | Probiotics capsule for promoting enterokinesia | |
| CN112970993A (en) | Lycium ruthenicum probiotic beverage and preparation method thereof | |
| CN116898983B (en) | High-stability crystal ball probiotics and application thereof | |
| CN115337327B (en) | Preparation method and application of probiotic preparation with lipid-lowering, anti-inflammatory and antioxidant functions | |
| RU2810586C1 (en) | Method of obtaining complex synbiotic composition | |
| CN116687001B (en) | Phycocyanin-tannic acid-probiotics carrier, preparation method thereof and nutrition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |