CN1466884A - Aloe yoghurt matzoon and method for making the same - Google Patents

Abstract

An aloe-sour cheese beverage is prepared from milk, water, aloe fruit particles, cane sugar, stabilizer, and lactobacillus through dissolving cane sugar and stabilizer in water, sterilizing, cooling, sterilizing milk cooling to 30-50 deg.C, adding lactobacillus, fermenting for 3-6 hr, cooling to 10-20 deg.C, stirring, mixing it with said solution, adding aloe fruit particles, homogenizing and cooling. Its advantages are high effect to improve immunity and balancing the microbial pools in intensive and agreeable taste.

Description

Aloietic acid cheese drink and manufacture method thereof

Technical field

The present invention relates to a kind of yogurt drink and manufacture method thereof, relate in particular to a kind of aloietic acid cheese drink and manufacture method thereof.

Background technology

Nutrition of sour milk beverage and aloe at present and healthy value more and more receive publicity.Because:

Milk: milk is the source of good protein.Be rich in the calcium that easily is absorbed by the body in the milk, calcium is an important nutrient to movement human.Iodine in the milk, zinc and lecithin can improve the operating efficiency of human brain; Magnesium in the milk can increase heart and neural fatigue resistance.

Lactic acid bacteria: the milk base-material under the fermentation of lactic acid bacteria (Guo Benheng writes. functional dairy product. Beijing: light industry publishing house, 2001:57-62), lactose in milk is broken down into glucose and galactolipin, can alleviate the problem of the unsuitable milk drink of crowd of suffering from lactose intolerance effectively.Protein in the milk changes under acid condition, becomes the easier state that absorbs of human body.Lactic acid bacteria enter in the human body i.e. breeding in enteron aisle (Zheng Jianxian writes. functional food. Beijing: light industry publishing house: 551-552), make gut flora that corresponding the variation be taken place, suppress pathogen and be harmful to the growth and breeding of the bacterium of health, thereby played the effect that prevention is infected.After the dead bacterium of lactic acid bacteria was decomposed in vivo, its active ingredient was absorbed by organism, can strengthen body immunity, promoted liver function or brought into play the effect of useful human body health by the enteron aisle bacterium.In addition, also have experiment show (Gu Ruixia, Wang Yawei, Luo Chengxiang. acidified milk-current research trend (continuing), China's dairy industry, whole nation dairy industry information centre, 1999: the 27 volumes, the 5th phase, 41-45), the lactic acid bacteria more intrinsic than enteron aisle from the lactic acid bacteria of acidified milk has more powerful immunologic enhancement, and mixed bacteria is stronger than the facilitation of single bacterial strain.Lactic acid bacteria also have anti-cancer and anticancer effect (Zheng Jianxian writes. functional food. Beijing: light industry publishing house: 551-552), this be because, lactic acid bacteria is improved generation and the short cancer effect thereof that gut flora has just suppressed carcinogen simultaneously on the one hand, lactic acid bacteria and metabolite thereof can produce interferon and mitogen by inducing on the other hand, activation NK cell also impels the generation of immune globulin antibody, thereby activated the function of macrophage, improved body immunity, strengthened resistivity cancer.

The aging of human body usually causes owing to peroxidating.Because peroxidating usually can cause the free radical in the body too much, free radical is too much or removing is too slow, will attack the life macromolecule material, causes cell, tissue and organ damage, and this is the basic reason that causes senility of humanbody.For example, free radical can damage nucleic acid, makes dna break, thereby produces genetic mutation or canceration.Free radical causes the protein peptide chain fracture, causes bioactive enzyme to lose activity, thereby causes human senility.In addition, free radical also can cause the destruction of carbohydrate and fats, and all these destructions all are cumulative, if let matters drift, will quicken human senility.

Sour milk then have promote longevity and anti-aging effect (Zhang Yanli, Tang Xiumin work. the nutritive value of sour milk and health care. food science and technology, Beijing Foodstuff Science Research Inst. sponsors, in April, 1997: 40-41).This is because in the sour milk SOD and other class polyphenoils are arranged, and can remove free radical, prevents aging the generation; Perhaps collaborative antioxidation, activating substance be with the peroxylradicals reaction, plays a part to prolong peroxidization induction period.Lactic acid bacteria in the sour milk produces the growth that organic acid, bacteriocin etc. can suppress spoilage organisms in the enteron aisle in addition, produce harmful substances such as toxic amine, indole, indoles, ammonia, scatol, hydrogen sulfide, carcinogen and other poisonous substances thereby reduced these bacteriums, thereby make the senility of humanbody process become slow.

Aloe fruit grain: anthraquinone effective constituents such as aloin that contains in the aloe and aloe-emodin to promote immune function of human body play a part positive (bear is helped outstanding clearly. aloe. the China Agricultyre University Press, 68-70).When the alkalescence of the body fluid that makes the people when excessive fatigue or townie anxiety during by normal condition becomes acidity (Shao Aijuan, Sun Yumei work. pharmacological research of aloe and clinical practice overview. the aloe industry, Chinese countryside technology development center of the Department of Science and Technology sponsors, in August, 1999 (first phase): 23-25), virus is fallen ill with regard to easy invasion and attack, use aloe can make body fluid maintain normal alkaline state, be difficult for catching a cold.The barbaloin composition can increase the secretion of big intestinal juice in addition, increases the activity of lipase, stimulates the large intestine autonomic nerve of imbalance, thereby good effect is played in the treatment constipation.Barbaloin also has anti-inflammation and sterilization (Aloe Vera and Inflammation, Robert H.Davis, Joseph M.Kabbani andNicholas P.Maro Proceedings of the Pennsylvania Academy of Science 60:67-70.1986), the function of heat absorption detumescence, softening skin, enhancing cell viability, so can viral infection resisting, promote the function that wound healing is restored.In sum, barbaloin can be regulated body fluid etc. by regulating gut flora, and the immunologic function of human body is strengthened to some extent.

Another active ingredient that is contained in the aloe is thick substances aloe polysaccharide class [Immunoreactive Lectins in Leaf Gel from Aloe barbadensis Miller; Wendell D.Winters Phytotherapy research; vol.7; P23-P25 (1993)] (acetylation Glucomannan, Aloemannan, Aloeutin, Alomicin etc.); they are polysaccharide body materials of hexose; be by sugar and the mutually crosslinked compound protein of protein; be the glycoprotein material, its mean molecule quantity is 450,000.Scientific research proves, the polysaccharide body material that molecular weight is healed big, and to improving weak sick body, the reinforced immunological function strengthens antitumaous effect aspect effect better.And people gradually recognize containing the polysaccharide body of a large amount of molecules in the anticancer effective medicinal plant.Some glycoprotein in the aloe, mean molecule quantity are 18000, and pharmacological evaluation demonstrates to be had antitumor, anti-inflammatory and immunity and promote actively, and it plays the valuable pharmacological effect in whole aloe effect.There are documents and materials to point out (Effects of Aloe Extracts on Human Normal and TumorCells in Vitro, W.D.Winters, R.Benavides, and W.J.Clouse Economic Botany, 35 (1), 1981, P 89-95), aloe polysaccharide has strong antiphlogistic antibacterial effect (Two Functionallyand Chemically Distinct Immunomodulatory Compounds in the Gel of Aloe Vera, Journal of Ethnopharmacology, 23, (1988), P61-71), and can stimulate human body to produce some native compound, thereby reduce the destruction of disease, and to multiple disorders such as cancers to the health immunologic function, AIDS etc. have certain auxiliary curative effect.Japan aloe researcher add doctor Tian Baizhi " about the cancer resistance research of aloe " (bear is helped outstanding clearly. aloe. the China Agricultyre University Press, 68-70) point out in the paper of (delivering in 1969): compositions such as Aloe mannan, the Aloeutin in the aloe, Alomicin can stop the cancer cell activity.CarrisynTM wherein, by FDA approval be applied in treatment ulcer and AIDS clinically (Shao Aijuan, Sun Yumei work. pharmacological research of aloe and clinical practice overview. the aloe industry, Chinese countryside technology development center of the Department of Science and Technology sponsors, in August, 1999 (first phase): 23-25).Japan aloe researcher Suzuki doctor's Yu Nan " the antitumor activity of Aloin A " paper has proposed the remarkable curative effect in the zoopery.Polymer substance in the aloe has cohesion character for red blood cell, contains the material that can react with cell membrane, has strong physiologically active.Aloe can promote mouse immune organ spleen, thymus gland increases, what can significantly improve Turnover of Mouse Peritoneal Macrophages engulfs percentage and phagocytic index, show that it has the effect (Zhu Liangfeng that improves immunologic function, Deng Xinhua, Chen Wenxiang, what quick work. the polysaccharide research of aloe sinensis. the aloe industry, Chinese countryside technology development center of the Department of Science and Technology sponsors, in November, 1999 (second phase): 26), can promote the NK cell (Wang Shuxiu etc. work. the research of aloe polysaccharide. Botany Gazette, 1989,31 (5): 389-392), promptly kill unusual cell---cancer cell in the organism, so can be used as antineoplastic adjuvant drug, in the case of treatment immunologic hypofunction, be expected certain application value.In addition, aloe polysaccharide can not destroyed by digestive system or absorb on the feed the time (The benefits of aloe vera, NaturalLiving Products Limited), but it is directly enter in the human blood and gather high activity level, thereby very big to promoting that immunity plays a part.In a word, utilize aloe, increase interleukin, can be used for many-sided anticancer.

Mucus in the aloe (Mucin is exactly a protein) is with Arboran A, and Arboran B, Aloemannan, polysaccharides such as Aloetin are the center.According to the research document, clear and definite mucus class is very important composition for the treatment that prevents aging and chronic anaphylaxis patient.Mucoitin is present in the muscle of human body and gastrointestinal mucosa etc. to be located, and makes the high resilience power of organizing.If the mucoitin deficiency, cell is just weak gradually, and then loses the phylactic power defensive power to pathogen and virus intrusion.In addition, mucoitin also has strong body, strong smart effect and the effect of vigorous energy.

Aloe can significantly reduce phosphorus benzenetriol autoxidation speed, and the rising of lipid peroxide in the anti-serum of liver due to the endotoxin is had the obvious suppression effect, and this shows that aloe has the antioxidant radical effect.Just because of it has effects such as anti-inflammatory, antiendotoxin, tissue repair and antioxidant radical, thereby defence there is positive meaning by the accumulated damage that physiologic factor or non-physiologic factor (as disease) bring out the long-term chronic progressive external of free radical.

In addition, aloe is to the stomach function, and cardiac function all plays a positive role.It can reduce the chance that antigen enters intestinal mucosa, reduces the putrefaction of protein in colon, reduces the flatulence sense after taking food, improve the bacterial action in the colon, thereby improve functions of intestines and stomach, build up health, these also play certain booster action to delaying human body caducity.

And existing patent of retrieval and document etc. are not found to add aloe fruit grain in the sour milk beverage project.Relate to obtain lactic acid strain liquid and asparagus juice respectively in the patent " lactic bacteria aloe juice health-care beverage " (in the application process, application number 02132833.1), with the synthetic secondary fermentation that reaches of this two liquid, Production Time is longer again; Relates in the patent " pulp aloe beverage and preparation method thereof " (in the application process, application number 98104746.7) and add aloe pulp in the beverage, but its base-material is water rather than sour milk beverage that nutrition is also different fully with function.

Summary of the invention

The present invention is directed to above problem, research is carrier with milk, milk is fermented as leavening with lactic acid bacteria, adds the dairy products of flavor substance and aloe fruit grain.

So one of purpose of the present invention is for providing a kind of aloietic acid cheese drink; Another purpose is for providing the method for this aloietic acid cheese drink of preparation.

The object of the present invention is achieved like this: a kind of aloietic acid cheese drink, it is the milk of 36%-66%, 25%～40% water, 4.5%～13% aloe fruit grain, 4%～10% sucrose, 0.2%～1.0% stabilizing agent that the raw material components that it is characterized in that this drink is weight percentage, and in the lactic acid bacteria of 0.02～0.08u/Kg (unit of activity/kilogram) ratio adding.

Can also add 0%～0.1% flavor substance in the raw material of this drink.

The definition of said milk among the present invention: ordinary milk or the recombined milk or the milk-contained drink that are mixed with milk powder, whey powder, rare cream or other milk ingredients.

The definition of sucrose: derive from sugarcane or beet juice, the crystal through squeezing, filtering, evaporate, concentrate, cool off and decolour and form generally uses as sweet substance.

Stabilizing agent: the powdered object that mixes by food grade emulsifiers such as pectin, converted starch and thickener.

Flavor substance comprises: flavoring essence, spices.

Aloe fruit grain: get the pulp of edible aloe kind, syrup fruit grain through cutting, add sucrose, sterilizing and form.

Lactic acid bacteria: separately or mix the ferment agent for sour milk of forming by streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium etc.

The preparation method of above-mentioned aloietic acid cheese drink may further comprise the steps:

1. with sucrose, water and stabilizing agent mixed dissolution;

2. sterilization;

3. cooling;

4. with the milk sterilization, be cooled to 30-50 ℃, added lactobacillus-fermented 3-6 hour, be cooled to 10-20 ℃, mix mutually with said mixture again after the stirring;

5. add aloe pulp;

6. pass through homogeneous;

7. promptly obtain aloietic acid cheese drink of the present invention after the cooling.

Wherein, the temperature of carrying out mixed dissolution is 45-80 ℃.

Said sterilization can be sterilized under 70-140 ℃ temperature 3 seconds to 30 minutes.

And the temperature of cooling can be 20-60 ℃ for the first time.

And, carry out homogeneous under 150-300 kilogram/square centimeter at 20-60 ℃.

In addition, before homogeneous, can also add flavor substance.

Every technical indicator of the present invention is as follows:

Project	Index
		Total solid	????10.0～16.0％
Total reducing sugar (in sucrose)	????3.0～12.0％
		Protein	????1.0～4.0％
Lactic acid bacteria	????10 6～10 8cfu/ml
		Acidity	????25～80°T

The present invention has the function of improving the human body intestinal canal flora balance and strengthening immunity.The local flavor of this drink, mouthfeel, color and luster, overall assessment etc. all are better than the reference product of being correlated with.

The specific embodiment

Embodiment 1

Prescription:

Raw material	Ingredient requirement	Addition
			Milk	Fat 〉=2.9%, protein 〉=2.8%, non-fat solid 〉=8.3%	??36％
Water		??40％
			Aloe fruit grain	Fruit grain content 〉=40%	??13％
Sucrose		??10％

Stabilizing agent		??0.9％
			Flavor substance		??0.1％
Lactic acid bacteria		??0.04u/Kg

Preparation process is as follows:

1. sucrose, water and stabilizing agent are heated to 45 ℃ of mixed dissolutions;

2. under 95 ℃ of temperature, sterilized 5 minutes;

3. be cooled to 20 ℃;

4. milk was sterilized 5 minutes under 95 ℃ of temperature, be cooled to 40 ℃, added lactobacillus-fermented 5 hours, be cooled to 10 ℃, mix mutually with said mixture again after the stirring;

5. add aloe pulp and flavor substance;

6. at 20 ℃, carry out homogeneous under 150 kilograms of/square centimeter conditions;

7. be cooled to 10 ℃ and promptly obtain aloietic acid cheese drink of the present invention.

Assay is as follows:

Project	Index
		Total solid	????13.03％
Total reducing sugar (in sucrose)	????8.9％
		Protein	????1.01％
Lactic acid bacteria	????3.5×10 6cfu/ml
		Acidity	????35°T

Embodiment 2

Prescription:

Raw material	Ingredient requirement	Addition
			Milk	Fat 〉=2.9%, protein 〉=2.8%, non-fat solid 〉=8.3%	????45％
Water		????35％
			Aloe fruit grain	Fruit grain content 〉=40%	????10％

Sucrose		??9.46％
			Stabilizing agent		??0.5％
Flavor substance		??0.04％
			Lactic acid bacteria		??0.02u/Kg

Preparation process is as follows:

1. sucrose, water and stabilizing agent are heated to 50 ℃ of mixed dissolutions;

2. under 70 ℃ of temperature, sterilized 30 minutes;

3. be cooled to 60 ℃;

4. milk was sterilized 30 minutes under 70 ℃ of temperature, be cooled to 45 ℃, added lactobacillus-fermented 4 hours, be cooled to 15 ℃, mix mutually with said mixture again after the stirring;

5. add aloe pulp and flavor substance;

6. at 60 ℃, carry out homogeneous under 220 kilograms of/square centimeter conditions;

7. be cooled to 18 ℃ and promptly obtain aloietic acid cheese drink of the present invention.

Assay is as follows:

Project	Index
		Total solid	????14.54％
Total reducing sugar (in sucrose)	????9.6％
		Protein	????1.26％
Lactic acid bacteria	????1.7×10 7cfu/ml
		Acidity	????50°T

Embodiment 3

Prescription:

Raw material	Ingredient requirement	Addition
			Milk	Fat 〉=2.9%, protein 〉=2.8%, non-fat solid 〉=8.3%	??66％
Water		??25％

Aloe fruit grain	Fruit grain content 〉=40%	??4.5％
			Sucrose		??4％
Stabilizing agent		??0.45％
			Flavor substance		??0.05％
Lactic acid bacteria		??0.08u/Kg

Preparation process is as follows:

1. sucrose, water and stabilizing agent are heated to 55 ℃ of mixed dissolutions;

2. under 95 ℃ of temperature, sterilized 10 minutes;

3. be cooled to 35 ℃;

4. milk was sterilized 10 minutes under 95 ℃ of temperature, be cooled to 30 ℃, added lactobacillus-fermented 4.5 hours, be cooled to 18 ℃, mix mutually with said mixture again after the stirring;

5. add aloe pulp and flavor substance;

6. at 35 ℃, carry out homogeneous under 150 kilograms of/square centimeter conditions;

7. be cooled to 15 ℃ and promptly obtain aloietic acid cheese drink of the present invention.

Assay is as follows:

Project	Index
		Total solid	????11.39％
Total reducing sugar (in sucrose)	????4.1％
		Protein	????1.71％
Lactic acid bacteria	????2.1×10 8cfu/ml
		Acidity	????55°T

Embodiment 4

Prescription:

Raw material

Ingredient requirement

Addition

Milk	Fat 〉=2.9%, protein 〉=2.8%, non-fat solid 〉=8.3%	??55％
			Water		??27％
Aloe fruit grain	Fruit grain content 〉=40%	??10％
			Sucrose		??7.5％
Stabilizing agent		??0.5％
			Lactic acid bacteria		??0.04u/Kg

Preparation process is as follows:

1. sucrose, water and stabilizing agent are heated to 80 ℃ of mixed dissolutions;

2. under 105 ℃ of temperature, sterilized 30 seconds;

3. be cooled to 40 ℃;

4. milk was sterilized 30 seconds under 105 ℃ of temperature, be cooled to 45 ℃, added lactobacillus-fermented 3.5 hours, be cooled to 18 ℃, mix mutually with said mixture again after the stirring;

5. add aloe pulp;

6. at 40 ℃, carry out homogeneous under 200 kilograms of/square centimeter conditions;

7. be cooled to 20 ℃ and promptly obtain aloietic acid cheese drink of the present invention.

Assay is as follows:

Project	Index
		Total solid	????13.66％
Total reducing sugar (in sucrose)	????7.7％
		Protein	????1.54％
Lactic acid bacteria	????1.5×10 6cfu/ml
		Acidity	????60°T

Embodiment 5

Prescription:

Raw material

Ingredient requirement

Addition

Milk	Fat 〉=2.9%, protein 〉=2.8%, non-fat solid 〉=8.3%	??60％
			Water		??23.75％
Aloe fruit grain	Fruit grain content 〉=40%	??8％
			Sucrose		??8％
Stabilizing agent		??0.2％
			Flavor substance		??0.05％
Lactic acid bacteria		??0.06u/Kg

Preparation process is as follows:

1. sucrose, water and stabilizing agent are heated to 70 ℃ of mixed dissolutions;

2. under 121 ℃ of temperature, sterilized 15 seconds;

3. be cooled to 30 ℃;

4. milk was sterilized 15 seconds under 121 ℃ of temperature, be cooled to 50 ℃, added lactobacillus-fermented 3 hours, be cooled to 20 ℃, mix mutually with said mixture again after the stirring;

5. add aloe pulp and flavor substance;

6. at 30 ℃, carry out homogeneous under 300 kilograms of/square centimeter conditions;

7. be cooled to 10 ℃ and promptly obtain aloietic acid cheese drink of the present invention.

Assay is as follows:

Project	Index
		Total solid	????14.72％
Total reducing sugar (in sucrose)	????8.2％
		Protein	????1.70％
Lactic acid bacteria	????2.3×10 8cfu/ml
		Acidity	????65°T

Embodiment 6

Prescription:

Raw material	Ingredient requirement	Addition
			Milk	Fat 〉=2.9%, protein 〉=2.8%, non-fat solid 〉=8.3%	????45％
Water		????32％
			Aloe fruit grain	Fruit grain content 〉=40%	????12％
Sucrose		????10％
			Stabilizing agent		????1.0％
Lactic acid bacteria		????0.04u/Kg

Preparation process is as follows:

1. sucrose, water and stabilizing agent are heated to 75 ℃ of mixed dissolutions;

2. under 140 ℃ of temperature, sterilized 3 seconds;

3. be cooled to 30 ℃;

4. milk was sterilized 3 seconds under 140 ℃ of temperature, be cooled to 43 ℃, added lactobacillus-fermented 6 hours, be cooled to 12 ℃, mix mutually with said mixture again after the stirring;

5. add aloe pulp;

6. at 30 ℃, carry out homogeneous under 250 kilograms of/square centimeter conditions;

7. be cooled to 25 ℃ and promptly obtain aloietic acid cheese drink of the present invention.

Assay is as follows:

Project	Index
		Total solid	????15.0％
Total reducing sugar (in sucrose)	????10.1％
		Protein	????1.26％
Lactic acid bacteria	????2.1×10 7cfu/ml
		Acidity	????70°T

Raw material derives from the foregoing description:

Milk: Shanghai Bright Dairy ﹠ Food Co., Ltd the 7th, nine pastures.

Lactic acid bacteria: French Rhodia, Denmark Hansen Corp..

Stabilizing agent: Degussa food material company, Danisco (China) Co., Ltd.

Aloe fruit grain: Ai Disi (big factory) food ingredient Co., Ltd, Jiamei (Shanghai) food limited company.

Effect embodiment 1 drink validity check result

Aloietic acid cheese drink with embodiment 4 is a laboratory sample, carries out effect relatively with fruit yogurt and yogurt drink.Wherein subjective appreciation is finished by 20 valuation officers, and the high person of score is then effective, estimates high; The immunological regulation and the effect that delays senility are by the animal experiment evaluation.Concrete outcome is represented as follows:

Index		Fruit yogurt	The yogurt drink	Aloietic acid cheese drink of the present invention
					Local flavor		????36	????30	????54
Mouthfeel		????40	????20	????60
					Color and luster		????36	????34	????50
Sour-sweet ratio		????30	????40	????50
					Immunological regulation		????24	????24	????72
Delay senility		????30	????20	????70
					Overall assessment (person-time)	Excellent	????6	????4	????16
Very	????8	????8	????2
				Generally		????6	????8	????2

Show that by above data aloietic acid cheese drink of the present invention has bigger improvement than common fruit yogurt and yogurt drink on local flavor and mouthfeel, immunoloregulation function is remarkable.

Effect embodiment 2 drink functional characteristics are estimated

Aloietic acid cheese drink of the present invention is the yogurt drink of band fruit grain, and the human body RD is 250g/60Kg every day.With embodiment 3 is laboratory sample, basic, normal, high three dosage groups are established in immunological regulation and delay senility (anti-oxidant test), be divided into 5,10,30 times that are equivalent to the human body RD, per os gave sample 28 days continuously, it is four dosage groups of 0.2%, 0.7%, 2%, 6% that concentration is established in drosophila survival test, result of the test shows: sample can obviously increase NK cells in mice activity, macrophage phagocytic ability, improves cellular immunity and humoral immunity level; Can obviously reduce lipid peroxide catabolite MDA (MDA) content in the old rats blood, increase superoxide dismutase (SOD) vigor in the blood; Prolong fruit bat half death time and average life span.Conclusion is the function that this aloietic acid cheese drink has immunological regulation and delays senility.

1. immunoregulation effect

1.1 animal origin: ICR kind small white mouse, body weight 18～22 grams, male, cleaning level animal.22 ± 2 ℃ of laboratory animal breeding room's temperature, relative humidity 50～70%, the animal feeding material, technology ﹠ development Co. provides by the Su Hang animal used as test.

1.2 dosage design: this sample human body RD is 250g/60Kg every day, and basic, normal, high three dosage groups are set up in this test, is respectively 21,42,125g/Kg, and the blank group is irritated stomach with distilled water, and other establishes common acids cheese drink control group.

1.3 sample treatment: sample thief 4.2,8.4,25g (adopting 5 times of concentrates) adding distil water respectively are the test liquid of basic, normal, high three dosage groups to 40ml.

1.4 give the sample approach: irritate stomach, irritating the stomach volume is 0.8ml/20g (the excessive person of dosage irritates stomach in one day several times).

1.5 experimental technique and result:

1.5.1 serum hemolysin test: after animal is given around the sample continuously, the eye socket blood sampling, separation of serum is put to death in the cervical vertebra dislocation.Add 25 μ l serum on 96 hole Microhemagglutination plates, each row opposes and doubly dilutes later on, and every hole adds 1 of 1%SRBC, and vibration back room temperature was placed 3 hours, observed result after sinking appears in the blood cell contrast, and the result sees following table for details:

The serum hemolysin test

Group	Number of animals (only)	Time (my god)	The antibody product
				Blank	????10	????28	????61±42.1
The contrast of yogurt drink	????10	????28	????72±31.8
				Low dosage	????10	????28	????68±49.4
Middle dosage	????10	????28	????91±36.3
				High dose	????10	????28	????104±32.2 *

^*(through variance analysis) compared with yogurt drink control group in P＜0.05

Credit is analysed by statistics: the sample high dose group is compared with yogurt drink control group, and difference has statistical significance.

Detect test 1.5.2 antibody generates: after animal was given around the sample continuously, after 5 days, the dislocation of animal cervical vertebra was put to death, and gets spleen, makes splenocyte suspension with the immunity of defiber sheep red blood cell (SRBC), and adjusting cell concentration is 5 * 10 ⁶/ ml.After top layer culture medium (1g agar adds distilled water 100ml) heating for dissolving, put into 45 ℃ of water bath heat preservations, with equivalent pH7.2～7.4, the Hanks liquid of 2 times of concentration mixes, the packing small test tube, every pipe 0.5ml, in pipe, add 50 μ l 10%SRBC again, 20 μ l splenocyte suspensions, mixing is poured on the 6cm plate of brushing thin agar layer rapidly, put into the CO2gas incubator incubation 1.5 hours, complement (1: 10) with the dilution of SA buffer solution joins in the plate then, continues incubation after 1.5 hours, counting hemolysis plaque number, the result adds up with variance analysis, the results are shown in down expression:

Group	Number of animals (only)	Hemolysis plaque number (* 10 3/ full spleen)
			Blank	????10	????112.9±5.4
The contrast of yogurt drink	????10	????121.0±7.9
			Low dosage	????10	????119.1±9.8
Middle dosage	????10	????126.2±11.2
			High dose	????10	????132.3±17.0 *

^*(through variance analysis) compared with yogurt drink control group in P＜0.05

Credit is analysed by statistics: the sample high dose group is compared with yogurt drink control group, and difference has statistical significance.

1.5.3 mouse carbon clearance test: the india ink of mouse tail vein injection dilution in 1: 3, treat that prepared Chinese ink injects timing immediately.Injected behind the prepared Chinese ink 2,10 minutes, and got blood 20 μ l from the vena ophthalmica clump respectively, and it is added to 2ml Na ₂CO ₃Solution is made blank.Weigh and spleen re-computation phagocytic index according to the weight of animals, liver, the result adds up with variance analysis, the results are shown in down expression:

Group	Number of animals (only)	Phagocytic index
			Blank	????10	????6.48±1.32
The contrast of yogurt drink	????10	????7.93±0.82
			Low dosage	????10	????10.69±2.12
Middle dosage	????10	????12.49±1.45 *
			High dose	????10	????13.92±2.83 *

^*(through variance analysis) compared with yogurt drink control group in P＜0.05

Credit is analysed by statistics: the middle and high dosage group of sample is compared with yogurt drink control group, and difference all has statistical significance.

1.5.4NK cytoactive is measured: after animal was given around the sample continuously: the cervical vertebra dislocation was put to death, and makes splenocyte suspension (effector cell), gets the back 24 hours YAC-1 cells that go down to posterity and adds 1640 complete culture solutions, and adjusting cell concentration is 1 * 10 ⁵/ ml (target cell), get each 100 μ l of target cell and effector cell (imitating target) than 50: 1, add U type 96 well culture plates, target cell nature release aperture adds target cell and each 100 μ l of nutrient solution, maximum release aperture adds target cell and each 100 μ l of 1%NP40, above-mentioned every three multiple holes of all establishing are in 37 ℃, 5%CO ₂Cultivated 4 hours in the incubator, then with 96 well culture plates with the centrifugal 5min of 1500r/min, draw at the bottom of the supernatant 100 μ l horizontalizations in 96 well culture plates in every hole, add LDH matrix liquid 100 μ l simultaneously, reaction 3min, every hole adds the HCL 30 μ l of 1mol/l, measures OD value (OD) at the 490nm place with ELIASA, and the result sees following table for details:

The NK cytoactive is measured

Group	Number of animals (only)	Time (my god)	The NK cytoactive
				Blank	????10	????28	????39±2.9
The contrast of yogurt drink	????10	????28	????42±2.9
				Low dosage	????10	????28	????41±4.8
Middle dosage	????10	????28	????44±4.2
				High dose	????10	????28	????51±4.8 *

^*(through variance analysis) compared with yogurt drink control group in P＜0.05

Credit is analysed by statistics: the sample high dose group is compared with yogurt drink control group, and difference has statistical significance.

1.6 conclusion: its mouse oral gives aloietic acid cheese drink of the present invention after 28 days continuously, has immunoregulation effect.

2. delaying senility function

2.1 antioxidation function test:

2.1.1 dosage design: this sample human body RD is 250g/60Kg every day, and basic, normal, high three dosage groups are set up in this test, is respectively 21,42,125g/Kg, is equivalent to 5 times, 10 times and 30 times of human dose respectively.Other establishes two aged animal control groups, irritates stomach with distilled water and common acids cheese drink respectively.

2.1.2 experimental animal: the SD big white mouse, 20 monthly ages, male.22 ± 2 ℃ of Bio Clean Room for Animal experiment temperature, relative humidity 50～70%, the animal feeding material, technology ﹠ development Co. provides by the Su Hang animal used as test.

2.1.3 sample treatment: sample thief 42,84,250g (adopting manufacturer that 5 times of concentrates are provided), adding distil water makes into even suspension to 400ml respectively, is the test liquid of basic, normal, high three dosage groups.

2.1.4 give the sample approach: irritate stomach, irritating the stomach volume is 4ml/100g (the excessive person of dosage irritates stomach in one day several times).

2.1.5 experimental technique and result: each dosage group is given sample, and control group is irritated stomach with distilled water, and continuous 30 days, the determination experiment animal was initial, mid-term, final body weight have or not influence to understand each sample to body weight, the results are shown in down expression:

Sample is to the influence of the weight of animals (gram)

Group	Number of animals (only)	Initial body weight	Mid-term body weight	Final body weight
					Blank	????10	?470±21	?509±20	?536±12
The contrast of yogurt drink	????10	?470±25	?512±22	?543±12
					Low dosage	????10	?476±27	?527±22	?555±17
Middle dosage	????10	?469±18	?524±18	?552±19
					High dose	????10	?465±21	?505±18	?543±16

As seen from the above table, each dosage group of sample is compared with yogurt drink control group, the equal not statistically significant of difference.

The 31st day, 5 treated animals are plucked eyeball and got blood, and were centrifugal, get serum.Measure following biochemical indicator: superoxide dismutase (SOD) vigor in lipid peroxide degradation products MDA (MDA) content and the blood in the blood.Result of the test is added up with SAS software, and the result sees down two expressions for details:

Lipid peroxide degradation products MDA (MDA) content in the blood

Group	Number of animals (only)	MDA content (nmol/ml)
			Blank	????10	????3.59±1.34
The contrast of yogurt drink	????10	????3.75±0.82
			Low dosage	????10	????2.58±0.82

Middle dosage	????10	????1.73±0.56 *
			High dose	????10	????1.85±0.61 *

^*(through variance analysis) compared with yogurt drink control group in P＜0.05

Credit is analysed by statistics: the middle and high dosage group of sample is compared with yogurt drink control group, and difference all has statistical significance.

Superoxide dismutase in the blood (SOD) vigor

Group	Number of animals (only)	SOD vigor (u/ml)
			Blank	????10	????91.5±11.5
The contrast of yogurt drink	????10	????97.5±21.5
			Low dosage	????10	????115.5±15.9
Middle dosage	????10	????140.8±21.3 *
			High dose	????10	????151.5±15.2 *

^*(through variance analysis) compared with yogurt drink control group in P＜0.05

Credit is analysed by statistics: the middle and high dosage group of sample is compared with yogurt drink control group, and difference all has statistical significance.

2.2 drosophila survival test

2.2.1 sample treatment: sample adds maize powder medium and is made into required sample size culture medium for examination.

2.2.2 the dosage design: sample human body RD is 250g/60Kg every day.Four dosage groups are established in this test, are respectively the culture medium that contains sample concentration 0.2%, 0.7%, 2% and 6%, use 400 of fruit bats, male and female half and half for every group.Common control group gives conventional corn powder culture medium.

2.2.3 test method and result: collect the fruit bat adult of that new emergence in eight hours, etherization is distinguished the male and female random packet down, tests after weighing respectively.Common control group gives conventional corn powder culture medium, and after two weeks, test group contains the culture medium of variable concentrations sample respectively.Experimental condition: 25 ± 1 ℃ of temperature, relative humidity 60～80% was changed freshly prepared culture medium once in per four days.Per two days observed and recorded drosophila survival numbers and death toll are till whole fruit bat death.Calculate three indexs such as average life span of half death time and average maximum life span, the results are shown in down expression:

Influence to the drosophila survival test

Sample concentration (%)	Sample number (only)		Average weight (ug)		The half death time (my god)		Average life span (my god)		Average maximum life span (my god) A
												Male	Female	Male	Female	Male	Female	Male	Female	Male	Female
Common contrast	?200	?200	?562	?594	?48	?58	?48±18	??57±14	??76±3	??77±3
											??0.2	?200	?200	?559	?610	?50	?56	?47±20	??56±12	??78±3	??75±2
??0.7	?200	?200	?566	?602	?58	?60	?53±18 *	??57±16	??76±2	??77±1
											??2	?200	?200	?563	?603	?60	?58	?53±19 *	??55±17	??78±2	??79±2
??6	?200	?200	?555	?599	?56	?56	?52±18	??55±15	??77±3	??77±3

A is calculated by 20 fruit bats of longest-lived.

^*(through variance analysis) compared in P＜0.05 with control group

As seen from the above table, sample 0.7%, 2% is compared with control group with the male fruit bat half death time of 6% dosage group and is prolonged more than 4 days; 0.7% compares with control group all obviously with the average life span of the male fruit bat of 2% dosage group and to prolong, and difference all has statistical significance.

2.3 conclusion: aloietic acid cheese drink of the present invention has delaying senility function.

Claims (10)

1, a kind of aloietic acid cheese drink, it is the milk of 36%-66%, 25%～40% water, 4.5%～13% aloe fruit grain, 4%～10% sucrose, 0.2%～1.0% stabilizing agent that the raw material components that it is characterized in that this drink is weight percentage, and in the lactic acid bacteria of 0.02～0.08 unit of activity/kilogram ratio adding.

2, aloietic acid cheese drink according to claim 1 is characterized in that this stabilizing agent is the food grade emulsifier of pectin or converted starch and the powdered object that thickener mixes.

3, aloietic acid cheese drink according to claim 1 and 2 is characterized in that also adding in this beverage raw material 0%～0.1% flavor substance.

4, aloietic acid cheese drink according to claim 3 is characterized in that this flavor substance is flavoring essence or spices.

5, the preparation method of aloietic acid cheese drink as claimed in claim 1 is characterized in that this method may further comprise the steps:

1. with sucrose, water and stabilizing agent mixed dissolution;

2. sterilization;

3. cooling;

4. with the milk sterilization, be cooled to 30-50 ℃, added lactobacillus-fermented 3-6 hour, be cooled to 10-20 ℃, mix mutually with said mixture again after the stirring;

5. add aloe pulp;

6. pass through homogeneous;

7. promptly obtain aloietic acid cheese drink of the present invention after the cooling.

6, method according to claim 5 is characterized in that the mixed dissolution temperature is 45-80 ℃.

7, method according to claim 5 is characterized in that this sterilising conditions is 70-140 ℃, and sterilization time is 3 seconds to 30 minutes.

8, method according to claim 5 is characterized in that this, chilling temperature was 20-60 ℃ first time.

9, method according to claim 5 is characterized in that this processing condition is 20-60 ℃, 150-300 kilogram/square centimeter.

10, according to the described method of the arbitrary claim of claim 5-9, it is characterized in that before homogeneous, adding flavor substance.