NZ773159A - Probiotic drops and preparation method - Google Patents

Abstract

The invention relates to the field of probiotic drops, more specifically, it relates to an oil-based probiotic drops and a preparation method thereof. The probiotic drops of the present invention, wherein the oil includes the following components by weight: 2.5-4.5g of olive oil, 4-8g of medium chain triglycerides; and the following substances are also added: 0.08-0.2g of probiotics . The invention has the following beneficial effects: the raw materials are medium-chain triglycerides with high stability and olive oil containing a large amount of monounsaturated fatty acids, and the safety is high. Medium-chain triglycerides can be broken down into human functions in a short time without forming fat accumulation in the body. Olive oil can reduce the blood lipids and cholesterol in the human blood, prevent the occurrence of cardiovascular and cerebrovascular diseases, and provide the human body with a variety of vitamins. The preparation method of the oil agent provided by the invention is simple and easy to operate. The stability of probiotics is higher than other products in the prior art. n triglycerides; and the following substances are also added: 0.08-0.2g of probiotics . The invention has the following beneficial effects: the raw materials are medium-chain triglycerides with high stability and olive oil containing a large amount of monounsaturated fatty acids, and the safety is high. Medium-chain triglycerides can be broken down into human functions in a short time without forming fat accumulation in the body. Olive oil can reduce the blood lipids and cholesterol in the human blood, prevent the occurrence of cardiovascular and cerebrovascular diseases, and provide the human body with a variety of vitamins. The preparation method of the oil agent provided by the invention is simple and easy to operate. The stability of probiotics is higher than other products in the prior art.

Description

TITLE Probiotic drops and preparation method TECHNICAL FIELD The invention relates to the field of probiotic drops, more specifically, it relates to an oil-based probiotic drops and its preparation method.

BACKGROUND OF THE INVENTION Oil plays an indispensable role in human life. It is one of the six nutrients required by the human body and provides energy for human ties. Too much or too little intake of fats will affect the health of the human body and cause diseases. However, there are many types of edible oil on the market, and the ition ratio of different oils is different. The pment of an oil agent that can supplement the nts required by the human body will have social significance and health care value.

More than 99% of oil is fat, and fat contains different types of fatty acids. According to the structure of fatty acids, it can be divided into saturated fatty acids and unsaturated fatty acids. Most saturated fatty acids are derived from animal fats and a few vegetable fats, such as coconut oil and palm oil. Studies have shown that excessive intake of ted fatty acids can lead to increased blood cholesterol, lglycerol and nsity lipoprotein cholesterol in the body, which may cause arterial stenosis, atherosclerosis, and increase the probability of coronary heart disease, is not conducive to the health of cardiovascular and cerebrovascular. Unsaturated fatty acids can be divided into monounsaturated fatty acids and polyunsaturated fatty acids. Contrary to saturated fatty acids, unsaturated fatty acids are ed in the synthesis of essential nutrients for the human body, such as DHA and EPA, which can effectively reduce the content of human cholesterol and triglycerides, increase the t of high-density lipoprotein cholesterol, and effectively control the level of human blood lipids. At the same time, reduce blood viscosity, it can also effectively enhance the body's immunity, protect the elasticity of blood vessels and prevent cardiovascular diseases. However, due to the presence of multiple unsaturated bonds in polyunsaturated fatty acids, their stability is worse than that of saturated fatty acids, and they are prone to peroxidation by lipids.

Olive oil is a kind of vegetable oil, rich in monounsaturated fatty acids. Saturated fatty acids in olive oil: monounsaturated fatty acids: polyunsaturated fatty acids are about 1.3:6.9:1, and the content of monounsaturated fatty acids in some olive oils can even reach more than 80%. It can reduce blood cholesterol, cerides and low-density lipoprotein cholesterol content, control blood viscosity, and protect cardiovascular and cerebrovascular health accidents. Due to its chemical structure, it also has high stability and is not easy to be peroxidized by . Australian oil researchers found that even under heating conditions, the properties of olive oil are very stable, and the harmful polar compounds produced are half or less of other edible oils. In addition, olive oil is also rich in vitamins A, B, D, E, K and antioxidants, which are anti-aging for the human body, protect the skin, beauty, prevent bone fragility, e the function of the digestive system, and remove free radicals in the body Has a positive effect.

Medium-chain triglycerides (MCT), as the name implies, are a kind of medium-chain fatty acids, which contain only a small amount of unsaturated fatty acids, so their stability is extremely high regardless of high temperature or low ature. In addition, medium-chain triglycerides are easy to be digested and absorbed by the human body due to their small relative molecular weight and short carbon chain, and are easily compatible with other organic solvents, oils or fat-soluble vitamins. When MCT enters the human body, it can be rapidly hydrolyzed in the ine, absorbed by the intestinal epithelial cells, and then enter the blood circulation through the c portal vein. It is worth noting that MCT can enter the mitochondria to provide energy for oxidation and decomposition without the transport of the L-carnitine shuttle system, and because the shorter carbon chain cannot be used as a structural material for fat cells. In other words, MCT can supply energy to the body at any time t being stored as fat. Due to its special properties, medium-chain triglycerides have been clinically applied for more than 60 years. It can be used to help patients with fat indigestion prevent the occurrence of malnutrition and help obese patients control weight gain and weight loss. Studies have shown that 44% of diabetes, 23% of ischemic heart disease and some cancers are inextricably linked to obesity, so preventing obesity also prevents many other es from occurring to a n . In on to this accident, MCT can also improve the lism of human sugar, fat and cholesterol, and help the body relieve fatigue by providing a lot of energy. Most importantly, clinical studies and multiple animal experiments have proven that MCT has good tolerability and extremely high safety, and can be eaten with confidence.

Generally speaking, tics (Probiotics) refer to edible microorganisms that have a positive effect on the host (such as animals or humans) after consumption. They can adjust the intestinal flora, improve the human micro-ecological balance, and inhibit harmful pathogenic microorganisms in the human body. The active ingredients in the probiotic micro-ecological capsules are live tic bacteria. At present, common probiotic bacteria include lactic acid bacteria, bifidobacteria, Lactobacillus bulgaricus, ococcus thermophilus, etc. Commercial probiotic microecological preparations are mostly sed by nding bacterial powder of a single bacterial species and auxiliary materials. After multiple processing of bacterial powder, the ty of bacterial species decreases, which is not enough to achieve the expected health care effect.

Probiotics are living microorganisms. When used in humans or animals, they promote the health of the host by improving the inal microbial balance (Fuller, R. Probiotics for Humans and Animals, 1989, J. Appl. Microbiol. 66: 365-378 ). The ture records that probiotics include L. rhamnosus LGG, L. johnsonii (L. johnsonii) LAI, L. casei (L. casei) Shirota and bacterium lactis (Bifidobacterium lactis) BbI2. In on, many other probiotics are described in the literature in the field (see, for example, M.E. Sanders & J.H. in't Veld 1999. Antonie van Leeuwenhoek 76:293-315, Kluwer Academic Publishers).

The role of probiotics to promote health includes the balance and maintenance of the intestinal flora, the stimulation of the immune system and the anti-carcinogenic activity.

The beneficial effects of probiotics in the human intestine are based on several factors caused by living ial cells, their cell structure and metabolites. Probiotics are usually administered in nutritional products or as capsules. If a n kind of bacteria basically meets the following requirements, it can be called a probiotic, that is: it can in vitality under the harsh conditions generally in the digestive tract (low pH of the stomach, y of the digestive system, etc.); It can usually attached on to the intestinal wall; It is lized in the intestine; It is technically applicable (tolerable processing); It demonstrated clinically tested and reported health effects; and it is safe to eat (Lee, YK and Salminen, S. 1995 The coming era of probiotics,Trend Food Sci Technol, 245).

The intestine is a complex micro-ecosystem, in which there are billions of different types of microorganisms in the inner mucosa. The probiotics in the gastrointestinal tract help maintain the health of the host gastrointestinal tract. The host gastrointestinal tract provides the place and support needed by probiotic bacteria, and a variety of foods. In return, they provide the host with a variety of potential treatments, changing the destructive effect of gastrointestinal bacteria through antibiotics; g ion and inhibiting bacteria that cause diseases ; Treatment and tion of diarrhea, including infectious diarrhea, especially rotavirus that causes diarrhea in children; ent of so-called "harmful" biological overgrowth in the gastrointestinal tract; alleviation of symptoms of polar bowel syndrome, inflammatory bowel disease; prevention and / or reduce the recurrence of vaginal yeast infections, y tract infections, and bladder inflammation; improve the absorption and digestion of lactose in people with lactose intolerance; and enhance the compilation response. Because tics have many beneficial effects, probiotics need to be supplemented.

The human digestive tract contains a large number of bacteria that live in symbiosis with the host. The t of microorganisms varies greatly between different parts of the digestive tract. About 95% of all inal bacteria occur in the colon, which is the most important part of the intestine. It is estimated that more than 400 bacterial species are thriving in the colon. In addition to these, the ine also contains microorganisms called temporary microorganisms (GRGibson and MBRoberfroid (editors) "Colonic Microbiota: Nutrition and Health" (Colonic Microbiota; Nutrition and Health.) Kluwer Academic her, Dordrecht, 1999 ). The dominant probiotics species are as follows: Bacteroides, Bifidobacterium, Coprococcus, Peptostreptococcus, Eubacterium, and Ruminococcus. Lactobacillus, Streptococcus, Fusobacterium, Veillonella, Propionibacterium, and Enterobacteriaceae (have slightly fewer s). Some of these species are useful rganisms, while others may even be l. The average microbial content in feces is 1012cfu/g (per dry matter). Bacteria degrade and ferment those food components that are not absorbed in the small intestine in the colon, and the body can use the fermentation end products absorbed by the small intestine. In addition to nutrition, the microbial balance in the colon is of great significance to human health (Tannock, G.W. 1998. Research on the inal microbiota: the prerequisites for the development of probiotics Int. Dairy J. 8: 527-533). Changes in the composition of the intestinal flora or a sudden decrease in its number (due to severe diarrhea, antibiotic treatment, etc.) will increase the infectivity of potential pathogenic species, which may cause serious consequences (onset of allergies, intestinal diseases, cancer). Probiotics that can be supplemented usually include: acidophilus, L. bulgaricus, L. plantarum, L. casei, Bifidobacterium bif idum, L. yeast , Lactobacillus rhamnosus (L.rhamnosus), Lactobacillus salivarius (L.salivarius), Bifidobacterium infantis antis), B.animal is subsp, lactis, long double Fidobacterium (B.1ongum), ococcus thermophilis, and Enterococcus faecalis (Enterococcus faecalis) are all found in the human gastrointestinal tract and/or vagina. Lactic acid bacteria are gram-positive lactic acid bacteria, which absorb lactose and other monosaccharides in the intestinal tract and produce lactic acid, which helps to reduce the pH of the organs and makes the organ environment unfavorable for the production of harmful bacteria.

Tea polyphenols have a wide range of inhibitory effects on ia, and have obvious tory effects on pathogenic bacteria such as typhoid bacillus, paratyphoid bacillus, lococcus aureus, dysentery, a, etc., with a concentration of 0.08% to 0.1%, against fungi and yeast, Lactic acid bacteria and acetic acid bacteria have no tory effect. It can effectively t the oral streptococcus s that causes dental caries in the oral cavity, and the effect of preventing dental caries is better than that of fluoride. In addition, tea polyphenols have biological functions such as xidation, anti-mutation, anti-cancer, anti-aging, scavenging free ls, lowering blood pressure and cholesterol.

Tea enols have strong polarity and a n degree of hydrophilicity. Natural antioxidants. When tea polyphenols meet ferric chloride, green-black or blue-black precipitates are formed, and some tea polyphenols meet gelatin to produce off-white precipitates. The effect of tea polyphenols and heavy metal salt solutions such as 1% aluminum trichloride or basic lead acetate in water produces a gray-yellow precipitate. It can also be oxidized by potassium ganate, potassium sulfate and other oxidants, and form a blue-violet complex with ferrous tartrate.

The main medicinal effects of tea polyphenols are: (1) Lower blood lipids and inhibit atherosclerosis. Many studies have shown that drinking tea can reduce the blood cholesterol content and has obvious therosclerosis function. This is because tea polyphenol compounds play an important role in the body’s fat metabolism, inhibiting the increase in terol levels in plasma and liver, and promoting the excretion of lipid nds from feces. Therefore, it can not only prevent arteries Atherosclerosis, but also has the effect of weight loss. (2) Strengthen capillaries and lower blood sugar. Tea polyphenols can not only prevent the increase in microvascular permeability caused by excessive fat, but also work together with tea alkaloids to relax the blood vessel wall and increase the ive diameter, which is beneficial to the relaxation of human blood vessels and enhances the toughness of microvascular walls. Play a role in preventing rupture of blood vessels. Experiments show that catechins can also effectively lower blood sugar and reduce the risk of diabetes. (3) Radiation resistance. Regarding tea anti-radiation, it was first reported by Japan. They found that among the survivors of the nuclear bomb, those who drank tea frequently had less radiation sickness. A series of animal experiments show that tea polyphenols have obvious anti-radiation s. It is generally believed that the anti-radiation effect of tea polyphenols is related to the participation of tea polyphenols in redox reactions in the body, protection of blood, repair of physiological functions, and inhibition of al bleeding. In addition, tea enols can reduce DNA damage caused by radiation. (4) Anti-aging. Lipid peroxidation in the human body is one of the isms of human aging, and free radicals are the main factor of peroxidation in the sm. Tea polyphenols have a strong effect of scavenging free radicals, which can play an anti-oxidation and anti-aging effect. Animal experiments show that tea polyphenols can inhibit lipoxygenase activity and lipid peroxidation in skin mitochondria. (5) Anti-cancer and anti-mutation. Free ls may play a certain role in the process of carcinogenesis, so the free radical scavenging effect of tea polyphenols can play an anti-cancer effect.

STATEMENT OF ION The purpose of the present invention is to provide a health-care probiotic containing a large amount of medium-chain triglycerides and olive oil, which helps the human body maintain health while ng fat accumulation, helps the human body reduce blood fat and cholesterol levels, and supplements multiple vitamins. The preparation method provided by the invention is simple, the t tastes good, the nutritional components are easy to maintain, the stability is high, and the product shelf life is long.

The purpose of the present invention is achieved through the ing technical solutions: A health oil for strengthening human health, enhancing immunity and regulating the intestines and stomach. The oil comprises the following components by weight: 2.5-4.5g of olive oil, 4-8g of medium chain cerides, and the following substances are also added: Probiotics 0.08-0.2g; Preferably, 3g olive oil, 6.282g medium-chain cerides, and add the following substances: 0.12g of probiotics; Among them, the tics consists various bacteria, and the following ratios are preferred: M-16V Bifidobacterium breve 100B/g Among them, Equiv. to 5b cfu/bottle is equivalent to 50 billion CFU per bottle HN001 Lactobacillus rhamnosus 450B Among them, Equiv. to 15b cfu/bottle is equivalent to 150 billion CFU per bottle HN019 Bifidobacterium lactis 300B cfu/g Among them, Equiv. to 10b cfu/bottle is equivalent to 100 billion CFU per bottle.

The combination ratio of the above-mentioned probiotics has been tested for many times.

The combined probiotics can very well regulate the human intestines and stomach and increase immunity. The taste is also very good, and it is also very uniform after being mixed with olive oil.

The mentioned selected probiotic ation, among them, Bifidobacterium breve can enhance the body's own ability to produce interferon, then the body's own resistance, se its own resistance, repair cells damaged by bacterial invasion or medical treatment, and enhance the vitality of life and quality.

Bifidobacterium breve has an inhibitory effect on spoilage bacteria and pathogenic bacteria, pathogenic Escherichia coli, Staphylococcus , Shigella ery, Salmonella typhi, and Proteobacteria. It will gradually decrease with age, and bad diet or living habits will greatly reduce the amount of Bifidobacterium breve. Lactobacillus sus is a non-toxic and non-side-effect probiotic. Its functional properties mainly e tion of intestinal flora, prevention and treatment of diarrhea, excretion of toxins and enhancement of body immunity. It has high application value and conforms to the basic needs of modern human health care.

Bifidobacterium and lactic acid bacteria and other beneficial bacteria can t the growth of harmful bacteria in the human body, resist the infection of pathogenic bacteria, synthesize vitamins needed by the human body, promote the absorption of minerals by the human body, and produce organic acid stimulation such as acetic acid, propionic acid, butyric acid and lactic acid Intestinal peristalsis, promote tion, prevent constipation, inhibit intestinal corruption, purify the intestinal environment, decompose carcinogens, stimulate the human immune system, and thus play an important role in improving disease resistance.

The oil also includes 0.0024-0.006 g of tea polyphenols.

The tea polyphenols preferably used in the present invention are powdered solids. The properties of the preferred tea polyphenols are as follows: light yellow to brown tea-flavored aqueous solution, powdered solid or l, with astringent taste, easily soluble in water and l, Ethyl acetate, slightly soluble in fat. It has good heat resistance and 5 acid resistance, and it is very stable in the range of pH=2～7. Slightly hygroscopic, pH of aqueous solution=3～4. It is easy to oxidize and brown under alkaline conditions. Catechins account for about 60% to 80% of the total amount of tea polyphenols. Among the polyphenols extracted from green tea and its by-products, the content of tea polyphenols is greater than 95%, of which catechins 70%～80%; flavonoids 4%～10%; gallic acid 0.3%～0.5%; Amino acid .5%; total sugar content 0.5%～ 1.0%. Chlorophyll is mainly pheophytin, with a content of 0.01% to 0.05%.

Tea polyphenols have a strong antioxidant effect, especially the ester-type catechin EGCG, whose reduction can even reach 100 times that of L-isocorbic acid. Among the four main catechin compounds, the antioxidant capacity is GC>ECG>EC>BHA, and the antioxidant capacity increases with the increase of temperature. In addition to antioxidant effects, tea polyphenols also have antibacterial effects, such as inhibitory effects on lococcus, Escherichia coli and Bacillus subtilis. Tea enols can absorb peculiar smell in food, so it has a certain deodorizing effect. It has a protective effect on the pigment in food. It can not only play the role of natural pigment, but also prevent food from fading. Tea polyphenols also have the effect of inhibiting the formation and accumulation of nitrite.

One of the highlight of this ions is that, the addition of tea polyphenols protects the oil base of olive oil and r protects other nutrients added to the oil base. lly, a simple mixing method can be used for mixing. For example, the following preparation method of health oil for strengthening human health, enhancing ty and ting the intestines and stomach es the following steps: 1) Weigh all the raw materials according to the above-mentioned weight ratio for use. 2) Mix olive oil and medium-chain triglycerides (preferably, tea polyphenols can also be added at the same time), mix them evenly by stirring, and place them at 30℃-35℃ for later use. 3) The mixture ed in step (2) is filtered through a precision filter and then canned into a bottle. 4) Put the finished product obtained in step (3) into an ultraviolet ization device for sterilization.

Preferably, the inventors creatively improved the processing method to further improve the stability of the final product: Before mixing olive oil and MCT, premix MCT and tea polyphenols. This step is very important. Otherwise, problems of poor anti-oxidation effect and uneven mixing will occur.

The ic operation methods are as follows: ) MCT and tea polyphenols are mixed under vacuum at room temperature (for example, from 20°C to 30°C); preferably, the riate vacuum pressure is less than 7 Torr; preferably, the tea polyphenols are milled to an average particle size of about 10 μm to about 1000μm powder belongs to the preferred addition range of the present ion; 6) In order to maximize the stability of the final product, it is preferable to reduce the water activity of the oil agent after mixing to Aw less than 0.1 or lower; 7) Then it is heated to 40-50℃ and kept for 60-120 minutes after one time; 8) After cooling down to room temperature, set aside, and mix with olive oil and probiotics.

The pre-mixing method is an important invention of the present invention. This is because after the powder and oil are fully mixed at room temperature, there is a linking time. After testing, just mixing at room temperature does not guarantee a long time. After precipitation, after many tests, after heating up and maintaining a period of time, the final product will maintain a uniform state for a long time, and it has a very good effect to maintain the consistency of the final product.

In the above method, ably, the first) above is treated at 20-100 rpm for 5-50 minutes. After many tests, the effect of simple stirring and mixing is far inferior to regular stirring.

In summary, the present invention has the following beneficial effects: (1) The raw als are -chain triglycerides with high stability and olive oil containing a large amount of monounsaturated fatty acids, which has high safety. (2) Medium-chain triglycerides can be decomposed into human body functions in a short time without forming fat accumulation in the body. (3) Olive oil can reduce blood lipids and cholesterol in human blood, prevent cardiovascular and cerebrovascular diseases, and provide a variety of vitamins for the human body. (4) The ation method of the oil agent provided by the present ion is simple and easy to operate. (5) The activity and ity of probiotics are protected to the st . Thanks to the joint action of olive oil and tea polyphenols, the antioxidant properties of tea polyphenols make olive oil very good in antioxidant properties. The joint action protects the stability of probiotics.

Tea polyphenols being the antioxidant, which further protects olive oil from being oxidized.

High quality olive oil can further protect nutrients from damage and maximize the shelf life of the product; tea polyphenols refer to the compound made up from catechins(flavanols), flavonoids and flavonols, anthocyanidins, phenolic acid and depsilic acid polyphenol compounds, regarding their structures, except for phenolic acid and depsilic acid, they both have 2- C6-C3-C6 basic carbon ork with phenylchroman (flavan) as the main body, of which catechin compounds are the main components of tea polyphenols, accounting for about 50% of the total tea polyphenols~ 70%, accounting for 12% to 24% of the dry weight of tea, is a kind of compound with a relatively complex structure, including catechins, atechins, gallocatechin gallate, catechin gallate, etc.

The content of tea polyphenols in tea is roughly that green tea is more than black tea, and summer and autumn tea are more than spring tea.

DETAILED DESCRIPTION OF THE INVENTION The embodiments of the present invention are intended to be illustrative, and not to limit the scope of the present invention. Any slight difference in nutrient composition due to the difference in milk source should not be used as a reason for the istency between the ment of the present invention and the specification, so the present invention aims to protect the purpose of adding nutrients, rather than to make the ratio particularly strict. The ground is limited to a specific value.

In the following, the present invention will be further bed in conjunction with the embodiments: Example 1 A health oil for strengthening human health, enhancing immunity and regulating the intestines and stomach. The oil comprises the following ents by : 3g olive oil, 6.282g medium chain triglycerides, and the following substances are added: 0.12g tics ； The preparation method of the health oil for strengthening human health, enhancing immunity and regulating intestines and stomach includes the following steps: (1) Weigh all the raw materials according to the above-mentioned parts by weight ratio. (2) Mix olive oil and medium-chain triglycerides , and place them at 32.5 ℃ for later use. (3) The mixture obtained in step (2) is filtered through a precision filter and then canned and bottled. (4) Put the finished product obtained in step (3) into an ultraviolet sterilizer for sterilization.

Before mixing olive oil and MCT, premix MCT and tea polyphenols. This step is very important. Otherwise, ms of poor anti-oxidation effect and uneven mixing will occur. The specific operation methods are as follows: 1) MCT and 0.004 tea polyphenols are mixed at room temperature (25℃) under vacuum; 2) Then it is heated to 45℃ for 90 minutes after one time; 3) After cooling down to room temperature, set aside, and mix with olive oil and tics.

Example 2 A health oil for strengthening human health, enhancing immunity and regulating the intestines and stomach. The oil comprises the following components by weight: 2.5 g of olive oil, 4 g of medium chain triglycerides, and the ing substances are added: probiotics 0.08 g; The preparation method of the health oil for strengthening human health, enhancing immunity and regulating intestines and stomach includes the following steps: (1) Weigh all the raw materials according to the above-mentioned parts by weight ratio. (2) Mix olive oil and medium-chain triglycerides evenly, and place them at 30°C for later (3) The mixture obtained in step (2) is filtered h a precision filter and then canned and bottled. (4) Put the finished product obtained in step (3) into an ultraviolet sterilizer for sterilization.

Preferably, the inventors creatively improved the processing method to further improve the stability of the final product: Before mixing olive oil and MCT, premix MCT and tea polyphenols. This step is very ant. Otherwise, problems of poor anti-oxidation effect and uneven mixing will occur.

The specific operation methods are as s: 1) MCT and tea polyphenols are mixed under vacuum at room temperature (20°C) and 50 rpm for 30 minutes; preferably, the appropriate vacuum pressure is lower than 7 Torr; preferably, the tea polyphenols are milled to an average particle size of about 500μm The powder belongs to the red addition range of the present invention; 2) In order to maximize the stability of the final product, it is preferable to reduce the water activity of the oil agent after mixing to Aw less than 0.1 or lower; 3) Then it is raised to 40℃ for 60 minutes after one time; 4) After cooling down to room temperature, set aside, and mix with olive oil and probiotics.

Example 3 A health oil for strengthening human health, enhancing immunity and regulating the ines and stomach, the oil comprising the following components by : 4.5 g of olive oil, 8 g of medium chain triglycerides, and the following substances: probiotics 0.2 g; The preparation method of the health oil for strengthening human health, enhancing immunity and regulating intestines and h includes the following steps: (1) Weigh all the raw als according to the above-mentioned parts by weight ratio. (2) Mix olive oil and medium-chain triglycerides evenly, and place them at 33°C for later (3) The e obtained in step (2) is filtered h a precision filter and then canned and bottled. (4) Put the finished product obtained in step (3) into an ultraviolet sterilizer for sterilization.

Before mixing olive oil and MCT, premix MCT and tea polyphenols. This step is very important. Otherwise, ms of poor anti-oxidation effect and uneven mixing will occur.

The specific operation methods are as follows: 1) MCT and 0.006 g of tea polyphenols are mixed at room temperature (23°C) under vacuum; 2) Then it is heated to 43℃ for 70 minutes after one time; 3) After cooling down to room temperature, set aside, and mix with olive oil and tics.

Example 4 A health oil for strengthening human health, enhancing immunity and regulating the intestines and stomach. The oil comprises the ing components by weight: 4.5 g of olive oil, 4 g of medium chain cerides, and the following substances: probiotics 0.2 g; The preparation method of the health oil for strengthening human health, enhancing immunity and regulating intestines and h includes the following steps: (1) Weigh all the raw materials according to the mentioned parts by weight ratio. (2) Mix olive oil and medium-chain triglycerides evenly and place them at 34°C for later (3) The mixture obtained in step (2) is filtered through a precision filter and then canned and bottled. (4) Put the finished product obtained in step (3) into an ultraviolet sterilizer for sterilization.

Before mixing olive oil and MCT, premix MCT and tea polyphenols. This step is very important. Otherwise, problems of poor anti-oxidation effect and uneven mixing will occur.

The specific operation methods are as follows: 1) MCT and 0.0024g tea polyphenols are mixed at room temperature (28 ℃ ) under vacuum; 2) Then, it is heated to 48℃ for 110 minutes after one time; 3) After cooling down to room temperature, set aside, and mix with olive oil and probiotics.

Example 5 A health oil for strengthening human health, enhancing immunity and regulating the intestines and stomach. The oil includes the following components by : 3.5 g of olive oil, 5 g of medium chain triglycerides, and the following substances are also added: probiotics 12 g; The preparation method of the health oil for thening human health, enhancing ty and regulating ines and stomach includes the following steps: (1) Weigh all the raw materials according to the above-mentioned parts by weight ratio. (2) Mix olive oil and medium-chain cerides evenly, and place them at 35 ℃ for later (3) The e obtained in step (2) is ed through a precision filter and then canned and bottled. (4) Put the finished product obtained in step (3) into an ultraviolet sterilizer for sterilization.

Preferably, the inventors creatively improved the processing method to further improve the stability of the final product: Before mixing olive oil and MCT, premix MCT and tea polyphenols. This step is very important. Otherwise, problems of poor anti-oxidation effect and uneven mixing will occur.

The specific ion methods are as follows: 1) MCT and 0.003 g of tea polyphenols are mixed under vacuum at room temperature (30°C) at 100 rpm for 50 minutes; preferably, the tea polyphenols are milled into powder with an average particle size of about 1000 μm, which belongs to the preferred addition range of the present invention; 2) In order to maximize the stability of the final product, it is preferable to reduce the water activity of the oil agent after mixing to Aw less than 0.1 or lower; 3) Then it is raised to 50℃ for 120 minutes after one time; 4) After g down to room temperature, set aside, and mix with olive oil and probiotics.

Product Sensory Evaluation: With reference to the sensory evaluation standard of edible oil, sensory evaluation was performed on the oil agents of Examples 1-3 and Comparative Examples of the present invention. Fifty consumers are randomly selected for sensory evaluation. The evaluation adopts a blind evaluation method. The evaluation criteria are shown in Table 1: Table 1 Sensory evaluation standards of health oil Test item Score Feature ption 1 Dislike very much 2 dislike The smell of oil 3 general 4 like Like very much 1 Dislike very much 2 dislike Overall preference 3 general 4 like Like very much The evaluation scores are averaged, and the results are shown in Table 2. Table 2 shows the y evaluation results of the oils prepared in Examples 1-3 and Comparative Examples: Table 2: The present invention is the sensory evaluation results of the oils prepared in Examples 1-3 and Comparative Examples of the present invention Smell of oil overall preference Example1 4.29 4.27 Example2 4.38 4.37 Example3 4.42 4.49 Comparative example 4.02 4.01 It can be seen from Table 2 that the sensory evaluation odor of the oil preparations prepared in Examples 1-3 is 4.36 points, and the overall preference is 4.38 points.

About the stability test: We have done long-term stability test (shelf life and room temperature retention sample) and accelerated test (6 months), which fully meets the standard requirements. The s were stored under different conditions, the temperature varies from 4 degrees to 50 degrees, and different light conditions; evaluate the products at different time intervals, typically 2, 4, 8 and 12 weeks, do the microbiological challenge test; ine the sample If the sample remains ged for 8 weeks at high temperature, it should be stable for 1 year at room ature.

Sensory evaluation: Table 1 is the scoring standard for the uniformity of probiotics and the taste of the final product Scoring criteria score Grade Uniformity odor Sinking time ≤10 seconds; number of white tics have a Very spots ≤10; no white spots on the cup wall; no unique fragrance, good clumps the smell is l t bitterness 11 seconds ≤ sinking time ≤ 20 seconds; a small The special 8-9 Good amount of small white spots, small particles; the frankincense of number of small white spots and flakes on the probiotics is not cup wall ≤ 10; 1 ≤ clumps ≤ 5; small clumps strong, slightly bitter 21 seconds ≤ sinking time ≤ 30 seconds; a small The frankincense amount of small white spots, small particles characteristic of around the small white spots; a small amount of probiotics is not 6-7 general small white spots and flakes on the wall of the strong, with a slight cup; 1 ≤ clump ≤ 5; large clumps vegetable oil taste and a slight bitter taste 31 seconds ≤ sinking time ≤ 40 seconds; a large There are other number of small white spots and flakes, no peculiar smells, 3-5 s ence between the middle and the relatively strong surrounding area; 6 ≤ clumps ≤ 10; clumps are bitter flavour larger 41 seconds ≤ sinking time; a large number of The milk smell is small white spots and flakes, there is no obvious not strong and very difference between the middle and the <3 there are other bad nding; 11 ≤ clumps; there are a large number of small white spots and flakes on the peculiar smells, wall of the cup that do not fall strong bitterness According to the above criteria, the scores of Examples 1-3 of the t invention are as follows: Table 2 Table 2 Scores of the embodiment of the t invention (25 people in the evaluation group, average scores, individual detail scores are not attached due to space limitations, only the average score with two decimal places after the decimal point is attached) Score Uniformity smell Example 1 9.28 9.56 Example 2 9.19 9.59 Example 3 9.31 9.48 The above are only preferred embodiments of the present ion and are not intended to limit the present invention in other forms. Anyone familiar with the profession may use the technical t disclosed above to change or modify the equivalent of equivalent changes. However, any simple modifications, lent changes and modifications made to the above embodiments according to the technical essence of the present invention without departing from the content of the technical on of the present invention still belong to the protection scope of the technical solution of the present invention.

Claims (5)

1. A probiotic drop, characterized in that: the oil includes the following components by weight: 2.5-4.5 g of olive oil and 4-8 g of medium chain triglycerides; The following substances are also added: 0.08-0.2g of probiotics.

2. The probiotic drops according to claim 1, characterized in that: preferably, olive oil 3g, medium chain triglycerides 6.282g, and probiotics 0.12g.

3. The probiotic drops according to claim 1, wherein the oil further ses 0.0024-0.006g of tea polyphenols.

4. The preparation method of probiotic drops according to claim 1 or 2, characterized in that: the preparation method comprises the following steps: 1) Weigh all the raw materials according to the above-mentioned weight ratio for use; 2) Mix olive oil and medium-chain cerides (preferably, tea polyphenols can also be added at the same time), mix them evenly by stirring, and place them at 30℃-35℃ for later use; 3) The mixture obtained in step (2) is filtered through a precision filter and then canned into a bottle; 4) Put the finished product obtained in step (3) into an ultraviolet sterilization device for sterilization.

5. The preparation method of probiotic drops according to claim 3, characterized in that: Before mixing olive oil and MCT, premix MCT and tea polyphenols, the specific ion method is as follows: 1) MCT and tea polyphenols are mixed under vacuum at room ature (for example, ranging from 20°C to 30°C); preferably, the appropriate vacuum re is less than 7 Torr; preferably, the tea enols are milled to an e particle size of about The powder of 10 μm to about 1000 μm belongs to the preferred addition range of the present invention; 2) In order to ze the stability of the final product, it is preferable to reduce the water activity of the oil agent after mixing to Aw less than 0.1 or lower; 3) Then it is raised to 40-50℃ and kept for 60-