CN104799392B - A kind of fruits and vegetables solid beverage with coordinating intestines and stomach function and preparation method thereof - Google Patents
A kind of fruits and vegetables solid beverage with coordinating intestines and stomach function and preparation method thereof Download PDFInfo
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- CN104799392B CN104799392B CN201510257192.9A CN201510257192A CN104799392B CN 104799392 B CN104799392 B CN 104799392B CN 201510257192 A CN201510257192 A CN 201510257192A CN 104799392 B CN104799392 B CN 104799392B
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- fruits
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- solid beverage
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 64
- 235000013361 beverage Nutrition 0.000 title claims abstract description 42
- 239000007787 solid Substances 0.000 title claims abstract description 42
- 210000000936 intestine Anatomy 0.000 title claims abstract description 22
- 230000004206 stomach function Effects 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000006041 probiotic Substances 0.000 claims abstract description 36
- 235000018291 probiotics Nutrition 0.000 claims abstract description 36
- 239000000284 extract Substances 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 29
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 20
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 20
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 20
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 20
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 18
- 229920001184 polypeptide Polymers 0.000 claims abstract description 17
- 102000004196 processed proteins & peptides Human genes 0.000 claims abstract description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000013406 prebiotics Nutrition 0.000 claims abstract description 14
- 241000894006 Bacteria Species 0.000 claims abstract description 13
- 239000000706 filtrate Substances 0.000 claims abstract description 6
- 238000010025 steaming Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract 3
- 235000013311 vegetables Nutrition 0.000 claims description 11
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 10
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 10
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 10
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- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 10
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- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 10
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 10
- 241000233866 Fungi Species 0.000 claims description 10
- 244000157072 Hylocereus undatus Species 0.000 claims description 10
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 10
- 235000021028 berry Nutrition 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 244000298715 Actinidia chinensis Species 0.000 claims description 9
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- 229920001202 Inulin Polymers 0.000 claims description 9
- 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 9
- 229940029339 inulin Drugs 0.000 claims description 9
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- 239000000203 mixture Substances 0.000 claims description 7
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- -1 oligoisomaltose Chemical compound 0.000 claims description 4
- FVVCFHXLWDDRHG-UPLOTWCNSA-N (2s,3r,4s,5r,6r)-2-[(2r,3s,4r,5r,6r)-6-[(2s,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol 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]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)[C@@H](CO)O1 FVVCFHXLWDDRHG-UPLOTWCNSA-N 0.000 claims description 3
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- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims description 3
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- 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 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
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- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 102000001189 Cyclic Peptides Human genes 0.000 description 1
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- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
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- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
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- 230000000144 pharmacologic effect Effects 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
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- 235000018102 proteins Nutrition 0.000 description 1
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of fruits and vegetables solid beverage with coordinating intestines and stomach function and preparation method thereof, the solid beverage is made up of in terms of dry weight each component of following parts by weight：Lyophilized 20~40 parts of probiotics bacterium powder, 10~30 parts of prebiotics, 30~60 parts of fruits and vegetables extract, 10~20 parts of Chinese yam polypeptide powder, 10~20 parts of brown sugar.It, which makes, is shredded after fruits and vegetables first are cleaned into peeling stoning, adds aqueous citric acid solution homogenate, then high pressure steaming, filtering, added in filtrate prebiotics, Chinese yam polypeptide powder, after brown sugar 80 DEG C boil, cool down, adjust pH, filtering, is dried under reduced pressure after adding probiotics into filtrate, packaging storage.The solid beverage of the present invention is nutritious, and formula is reasonable, is not added with any man-made additive, naturally, safe and stable, effective, in good taste, taste is uniform, long shelf-life, can ensure that viable bacteria reaches enteron aisle to greatest extent, and regulation function of intestinal canal effect can be played from many aspects.
Description
Technical field
The present invention relates to a kind of health drink, more particularly, to a kind of fruits and vegetables solid beverage with coordinating intestines and stomach function and
Its preparation method.
Background technology
Functional health beverage types are various currently on the market, and wherein probiotics drink can improve the balance of gut flora because of it
And enjoy people to like.But probiotics drink in the market is occupied with the modulation dairy produce of cultured milk and addition probiotics
Many, because probiotics used is viable bacteria, in fluid matrix, still in growth phase, the shelf-life is typically shorter, about 15~
21 days.
Solid beverage be the mixed moisture being made with other food additives of newborn egg products, fruit juice, plant extracts not
Solid articles higher than 5%.And the drink for making an addition to probiotics in solid beverage can effectively extend the shelf-life of beverage, one
As be 6~24 months.Therefore, people start to consider to make an addition to probiotics in milk powder, are fabricated to the milk powder containing probiotics, still
Milk powder temperature during reconstituting is often higher than 45 DEG C of ability and dissolved well, and probiotics dead will be lost at relatively high temperatures
It is living, and these milk powder containing profitable probliotics and the current patent literature about probiotics solid beverage are such as
CN201410580734.1, CN201410555189.0, CN201410719476.0 are the same, and its making is that solid material exists
Directly mixed under solid-state, they have to pass through the high gastric acid environment and duodenal high cholate environment of human body, ability after taking in
Their probiotics effect is given full play to, human body intestinal canal flora balance is maintained.And a big chunk probiotics taken in is in stomach
Inactivated under high gastric acid environment and under duodenal high cholate environment, and do not reach the Expected Results of people's expectation, and drink
In containing it is various guarantee drink qualities chemical addition agents, e.g., sweetener, suspending agent, thickener etc., long-term consumption
The effect of regulation function of intestinal canal can not be not only reached, health, therefore a kind of guarantee probiotics safety of exploitation is also seriously endangered
Enteron aisle is reached, and the health drink with conditioning function of intestinal canal safe and stable, effective, in good taste is urgently to be resolved hurrily as one
The problem of.
The content of the invention
The invention provides a kind of fruits and vegetables solid beverage with coordinating intestines and stomach function and preparation method thereof, not only without adding
Plus agent, and nutritious, long shelf-life, additionally it is possible to probiotics is effectively ensured and reaches enteron aisle, and from can adjust from many aspects
Function of intestinal canal.
To reach above-mentioned purpose, the technical solution that the present invention is taken is：
A kind of fruits and vegetables solid beverage with coordinating intestines and stomach function, is grouped in terms of dry weight by each group of following parts by weight
Into：Lyophilized 20~40 parts of probiotics bacterium powder, 10~30 parts of prebiotics, 30~60 parts of fruits and vegetables extract, Chinese yam polypeptide powder 10~20
Part, 10~20 parts of brown sugar.
Further, the probiotics is obtained by one or both of Bifidobacterium and Lactobacillus rhamnosus arbitrarily proportioning；
The prebiotics one or more of any proportionings in inulin, oligoisomaltose, lactosucrose, xylo-oligosaccharide
Obtain；
The fruit used and vegetables used for preparing the fruits and vegetables extract arbitrarily match acquisition with dry weight；The fruit
Acquisition is arbitrarily matched with dry weight for the one or more in apple, Kiwi berry, dragon fruit, hawthorn, vegetables used are ternip
Acquisition is arbitrarily matched with dry weight with black fungus.
Further, the probiotics is by the proportioning in mass ratio for 1: 0~2 in Bifidobacterium and Lactobacillus rhamnosus
Obtain；
The prebiotics by inulin, oligoisomaltose, lactosucrose, xylo-oligosaccharide in mass ratio for 1: 0~2: 0~
1: 0~0.5 proportioning is obtained；
It is 1: 0.1~2 to prepare the fruit used of the fruits and vegetables extract and the dry weight proportioning of vegetables used；The water
Fruit is that the proportioning for being 1: 0~2: 0~3: 1~2 by dry weight ratio in apple, Kiwi berry, dragon fruit, hawthorn is obtained, described
Vegetables are obtained by ternip and black fungus by dry weight ratio for 1: 0~3 proportioning.
Further, described a kind of fruits and vegetables solid beverage with coordinating intestines and stomach function, by following weight in terms of dry weight
The each component composition of number：15 parts of Bifidobacterium, 15 parts of Lactobacillus rhamnosus, 10 parts of inulin, 10 parts of oligoisomaltose, fruits and vegetables
45 parts of extract, 15 parts of Chinese yam polypeptide powder, 15 parts of brown sugar；
It is 1: 0.5 to prepare the fruit used of the fruits and vegetables extract and the dry weight proportioning of vegetables used；It is made described
It in apple, Kiwi berry, dragon fruit, hawthorn is 1: 0.5: 0.5: 1 by dry weight ratio that the fruit used of fruits and vegetables extract, which is,
Proportioning is obtained, and vegetables used are obtained by ternip and black fungus by dry weight ratio for 1: 1 proportioning.
A kind of preparation method of the fruits and vegetables solid beverage with coordinating intestines and stomach function, is comprised the steps of：
Step A, fruits and vegetables pretreatment：After fruit and vegetable is cleaned up, peeling stoning；And determine containing for various fruit and vegetables
Water；
Step B, prepare fruits and vegetables extract：After the fruit and vegetable for removing the peel stoning is weighed in proportion, fragment is cut into, matter is added
The aqueous citric acid solution that fraction is 0.2~1.0% is measured, fruits and vegetables were not just had, after homogenate, mistake after high pressure steaming 10min
Filter, obtains fruits and vegetables extract solution, fruits and vegetables extract i.e. described in claim 1 after being dried；
Step C, dispensing：Prebiotics, Chinese yam polypeptide powder are added in the fruits and vegetables extract solution of gained into step B, brown sugar is being stirred
Boil 30min in 80 DEG C under the conditions of mixing, then concentrated by rotary evaporation to cumulative volume 1/5th when, cooling water is rapidly cooled to 40~
50 DEG C, adjust and filtered behind pH6.0~7.0, lyophilized probiotics bacterium powder is added in filtrate, after stirring, 40 DEG C are dried under reduced pressure, and produce
Fruits and vegetables solid beverage with coordinating intestines and stomach function；
Step D, packaging storage：It will be preserved after fruits and vegetables solid beverage sealing lucifuge packaging obtained by step C under natural normal temperature.
Further, the time of the homogenate is 1min, and homogenate rotating speed is 10000 turns/min, and the high pressure steaming pressure is
0.12MPa。
Further, the solubility of the aqueous citric acid solution is expressed as 0.5% with mass fraction.
The present invention has advantages below：
1st, using high pressure steaming is carried out in acid condition after fruits and vegetables are homogenized when the present invention prepares fruits and vegetables extract, use
Acid condition of high voltage remove only the cold of fruits and vegetables to being handled in fruits and vegetables, or not also cause pectin, the cellulose of fruits and vegetables centering
It is denatured Deng composition, adds its dissolubility, suspension improves mouthfeel, also enhances the work(of these fruits and vegetables coordinating intestines and stomaches
Can, lost while acid condition also reduces vitamin ingredients in manufacturing process.
2nd, the present invention is prepared solid beverage and the method that the method boiled replaces solid state directly to mix is mixed using liquid,
Make taste more uniform.
3rd, the method that the present invention mixes re-dry using probiotics is added in the liquid after boiling replaces that probiotics is straight
The method mixed with other solid constituents is connect, in manufacturing process, probiotics is by other compositions such as fruits and vegetables extract, prebiotics etc.
Coated, form microenvironment, add the tolerance to peracid and high cholate environment of probiotics, be more beneficial for probiotics safety
Into enteron aisle, so as to play the effect of regulation intestinal colony balance.
4th, the selected apples of the present invention, Kiwi berry, dragon fruit, hawthorn and selected vegetables ternip, black fungus, not only contain
Have abundant sugar, protein, organic acid, also containing mineral matters, nutrition such as abundant vitamin, Flavonoid substances and calcium ferrophosphorus
It is abundant, wherein apple have effects that to promote the production of body fluid to quench thirst, invigorating spleen and reinforcing stomach, ease constipation antidiarrheal.Kiwi berry has cancer-resisting, heat-clearing, profit
Intestines defaecation, effect of fat melting lipid-loweringing.Dragon fruit can be with Constipation, with releasing heavy metal poisoning, Green Tea Extract, anti-colorectal cancer
Effect.The effects such as hawthorn has stagnant spleen benefiting and stimulating the appetite, disperse accumulationsization, convergence and dysentery, activated blood circulation and dispersed blood clots.There is clearing heat and promoting fluid from radish, it is cool
During blood hemostasis, lower gas are wide, effect of relieving dyspepsia, Appetizing spleen-tonifying, qi-regulating and phlegm-dissipating, black fungus has QI invigorating, moistening lung, puckery intestines, work
The effects such as blood, beauty treatment.These fruits and vegetables are collocated with each other, interaction, the micro- intake of human body are not only met, also to just
Secret and diarrhoea plays auxiliary opsonic action, both digesting and appetizing also regulating flow of qi, improves the do not feel like eating caused by constipation or diarrhoea
Situations such as with stomach abdominal distension gas.
5th, prebiotics is added in solid beverage formula of the invention, prebiotics can not only promote beneficial bacterium in enteron aisle
Breeding, also optimization flora, the function with dietary fiber, plays a part of enteron aisle street cleaner, and two-way tune is played to constipation, diarrhoea
Section is acted on；Wherein, especially notable with inulin effect, inulin is not absorbed by pipe intestinal digesting and is directly entered large intestine, preferentially by bifid
Bacillus utilizes, and produces acetate and lactate, the pH value of large intestine is reduced, so as to inhibit the growth of harmful bacteria；In addition, it is also
Absorbing for mineral matter can be promoted.Prebiotics and probiotics synergy, make the function of coordinating intestines and stomach of the present invention more notable.
But the inulin added in the present invention is should be noted that, is unsuitable for infants.
6th, brown sugar is added in solid beverage of the present invention, brown sugar has blood-enrich, invigorating the spleen warm stomach, slow middle analgesic, promoting blood circulation
Change and become silted up, not only the function with coordinating intestines and stomach, also act as toning, increase the effect of sweet taste, it is not necessary to extra addition pigment and sweet tea
Taste agent.
7th, Chinese yam polypeptide is added in solid beverage formula of the invention, Chinese yam contains the cyclic peptide and ammonia of some special roles
Base acid, with many physiologically actives and special pharmacological action, Chinese yam polypeptide is that the small-molecular-weight after Chinese yam protain is digested is few
Peptide mixer, itself does not have the function of coordinating intestines and stomach, but in the present invention, with the other compositions phase interaction in the present invention
With beening significantly enhanced the function of probiotics coordinating intestines and stomach.
The solid beverage of the present invention is nutritious, and formula is reasonable, is not added with any man-made additive, natural, safe, steady
Fixed, effective, in good taste, taste is uniform, long shelf-life, can ensure that viable bacteria reaches enteron aisle to greatest extent, can rise from many aspects
To regulation function of intestinal canal effect.
Embodiment
(viable count is 100 for lyophilized Bifidobacteria powder (viable count is 10,000,000,000/g) and lyophilized Lactobacillus rhamnosus bacterium powder
Hundred million/g) it is purchased from Yi Tang Science and Technology Ltd.s of Tangshan City；Chinese yam polypeptide powder is purchased from Xinxiang Tai Mei bio tech ltd.
Embodiment 1
Step A, fruits and vegetables pretreatment：After apple, Kiwi berry, dragon fruit, hawthorn are cleaned up, peeling stoning；Ternip is washed
Only, cleaned after black fungus (dry) clear water is soaked, it is standby；Which part is taken, its water content is surveyed for apple 74.2%, Kiwi berry
78.9%, dragon fruit 81.4%, hawthorn 69.1%, ternip 90.2%, black fungus (dry) 4.8%.
Step B, prepare fruits and vegetables extract：Each fruit and vegetable after peeling stoning is weighed, (convert into dry weight is apple 194kg
50kg) Kiwi berry 118kg (equivalent dry weight is 25kg), dragon fruit 134kg (equivalent dry weight is 25kg), hawthorn 162kg is (equivalent dry
Weight is 50kg), ternip 383kg (equivalent dry weight is 37.5kg), black fungus (dry) 39kg (equivalent dry weight is 37.5kg) are cut into
The aqueous citric acid solution that mass fraction is 0.5% is added after fragment, to fruits and vegetables had not been had just, with turning for 10000 turns/min
After fast high-speed homogenization 1min, in high pressure steaming 10min under 0.12MPa pressure, fruits and vegetables extract solution is filtered to obtain.Take wherein one
Point, it is divided into three parts, after being spray-dried respectively to it, obtains fruits and vegetables extract, calculates fruits and vegetables extract in fruits and vegetables extract solution
Content, and record, the 7.21g of extract containing fruits and vegetables in 100mL fruits and vegetables extract solutions.
Step C, dispensing：Fruits and vegetables extract solution 624L obtained by step B (equivalent fruits and vegetables extract is 45kg) is measured, inulin is added
10kg, oligoisomaltose 10kg, Chinese yam polypeptide powder 15kg, brown sugar 15kg are added into step B in the fruits and vegetables extract solution of gained
Prebiotics, Chinese yam polypeptide powder, brown sugar boil 30min in 80 DEG C under agitation, and then concentrated by rotary evaporation is to five points of cumulative volume
For the moment, cooling water is rapidly cooled to 45 DEG C, adjusts after pH6.5, filters again, and lyophilized Bifidobacteria powder is added in filtrate
15kg, lyophilized Lactobacillus rhamnosus bacterium powder 15kg, after stirring, 40 DEG C are dried under reduced pressure, and produce with coordinating intestines and stomach function
Fruits and vegetables solid beverage；Theory addition viable count is 2,400,000,000 every gram, and actually detected viable count is 21.57 hundred million every gram.
Step D, packaging storage：It will be preserved after fruits and vegetables solid beverage sealing lucifuge packaging obtained by step C under natural normal temperature.
Embodiment 2
Step A, fruits and vegetables pretreatment：After apple, hawthorn are cleaned up, peeling stoning；Ternip is cleaned, standby；Take wherein
Part, surveys its water content for apple 74.2%, hawthorn 69.1%, ternip 90.2%.
Step B, prepare fruits and vegetables extract：Each fruit and vegetable after peeling stoning is weighed, (convert into dry weight is apple 291kg
75kg), hawthorn 243kg (equivalent dry weight is 75kg), ternip 765kg (equivalent dry weight is 75kg), is cut into after fragment and adds quality
Fraction had not extremely had fruits and vegetables just for 1.0% aqueous citric acid solution, with 10000 turns/min rotating speed high-speed homogenization 1min
Afterwards, in high pressure steaming 10min under 0.12MPa pressure, fruits and vegetables extract solution is filtered to obtain.A portion is taken, is divided into three parts, respectively
After being spray-dried to it, fruits and vegetables extract is obtained, the content of fruits and vegetables extract in fruits and vegetables extract solution is calculated, and recorded, 100mL
The 5.65g of extract containing fruits and vegetables in fruits and vegetables extract solution.
Step C, dispensing：Fruits and vegetables extract solution 885L obtained by step B (equivalent fruits and vegetables extract is 50kg) is measured, inulin is added
25kg, Chinese yam polypeptide powder 20kg, brown sugar 20kg, prebiotics, Chinese yam polypeptide are added into step B in the fruits and vegetables extract solution of gained
Powder, brown sugar boils 30min in 80 DEG C under agitation, then concentrated by rotary evaporation to cumulative volume 1/5th when, cooling water is fast
Speed is cooled to 45 DEG C, is filtered again after adjusting pH6.5, and Bifidobacterium 35kg is added in filtrate, after stirring, and 40 DEG C of decompressions are dry
It is dry, produce the fruits and vegetables solid beverage with coordinating intestines and stomach function.Theory addition viable count is 23.33 hundred million every gram, actually detected
Viable count be 20.61 hundred million every gram.
Step D, packaging storage：It will be preserved after fruits and vegetables solid beverage sealing lucifuge packaging obtained by step C under natural normal temperature.
Embodiment 3
Step A, fruits and vegetables pretreatment：After apple, Kiwi berry, dragon fruit, hawthorn are cleaned up, peeling stoning；Ternip is washed
Only, cleaned after black fungus (dry) clear water is soaked, it is standby；Which part is taken, its water content is surveyed for apple 74.2%, Kiwi berry
78.9%, dragon fruit 81.4%, hawthorn 69.1%, ternip 90.2%, black fungus (dry) 4.8%.
Step B, prepare fruits and vegetables extract：Each fruit and vegetable after peeling stoning is weighed, (convert into dry weight is apple 194kg
50kg), Kiwi berry 59kg (equivalent dry weight is 12.5kg), dragon fruit 67kg (equivalent dry weight is 12.5kg), hawthorn 162kg (foldings
Conjunction dry weight is 50kg), ternip 255kg (equivalent dry weight is 25kg), black fungus (dry) 26kg (equivalent dry weight is 25kg) are cut into
Add mass fraction after fragment extremely not had fruits and vegetables just for 0.2% aqueous citric acid solution, with 10000 turns/min rotating speed
After high-speed homogenization 1min, in high pressure steaming 10min under 0.12MPa pressure, fruits and vegetables extract solution is filtered to obtain.Take a portion,
It is divided into three parts, after being spray-dried respectively to it, obtains fruits and vegetables extract, calculates containing for fruits and vegetables extract in fruits and vegetables extract solution
Amount, and record, the 7.74g of extract containing fruits and vegetables in 100mL fruits and vegetables extract solutions.
Step C, dispensing：Fruits and vegetables extract solution 517L obtained by step B (equivalent fruits and vegetables extract is 40kg) is measured, inulin is added
8kg, oligoisomaltose 3kg, lactosucrose 2kg, xylo-oligosaccharide 2kg, Chinese yam polypeptide powder 10kg, brown sugar 10kg, to step B
Prebiotics, Chinese yam polypeptide powder are added in the fruits and vegetables extract solution of middle gained, brown sugar boils 30min, so in 80 DEG C under agitation
Afterwards concentrated by rotary evaporation to cumulative volume 1/5th when, cooling water is rapidly cooled to 45 DEG C, adjusts and is filtered after pH6.5, is added in filtrate
Bifidobacterium 10kg, Lactobacillus rhamnosus 15kg, after stirring, 40 DEG C are dried under reduced pressure, and produce with coordinating intestines and stomach function
Fruits and vegetables solid beverage；Theory addition viable count is 2,500,000,000 every gram, and actually detected viable count is 23.26 hundred million every gram.
Step D, packaging storage：It will be preserved after fruits and vegetables solid beverage sealing lucifuge packaging obtained by step C under natural normal temperature.
Embodiment 4
Step A, fruits and vegetables pretreatment：After apple, Kiwi berry, dragon fruit, hawthorn are cleaned up, peeling stoning；Ternip is washed
Only, cleaned after black fungus (dry) clear water is soaked, it is standby；Which part is taken, its water content is surveyed for apple 74.2%, Kiwi berry
78.9%, dragon fruit 81.4%, hawthorn 69.1%, ternip 90.2%, black fungus (dry) 4.8%.
Step B, prepare fruits and vegetables extract：Each fruit and vegetable after peeling stoning is weighed, (convert into dry weight is apple 194kg
50kg), Kiwi berry 236kg (equivalent dry weight is 25kg), dragon fruit 268kg (equivalent dry weight is 25kg), hawthorn 162kg is (equivalent
Dry weight is 50kg), ternip 510kg (equivalent dry weight is 50kg), black fungus (dry) 158kg (equivalent dry weight is 150kg) are cut into
Add mass fraction after fragment extremely not had fruits and vegetables just for 0.7% aqueous citric acid solution, with 10000 turns/min rotating speed
After high-speed homogenization 1min, in high pressure steaming 10min under 0.12MPa pressure, fruits and vegetables extract solution is filtered to obtain.Take a portion,
It is divided into three parts, after being spray-dried respectively to it, obtains fruits and vegetables extract, calculates containing for fruits and vegetables extract in fruits and vegetables extract solution
Amount, and record, the 6.17g of extract containing fruits and vegetables in 100mL fruits and vegetables extract solutions.
Step C, dispensing：Fruits and vegetables extract solution 972L obtained by step B (equivalent fruits and vegetables extract is 60kg) is measured, inulin is added
10kg, oligoisomaltose 5kg, lactosucrose 10kg, xylo-oligosaccharide 5kg, Chinese yam polypeptide powder 20kg, brown sugar 20kg, Xiang Bu
Prebiotics, Chinese yam polypeptide powder are added in the fruits and vegetables extract solution of gained in rapid B, brown sugar is boiled in 80 DEG C under agitation
30min, then concentrated by rotary evaporation to cumulative volume 1/5th when, cooling water is rapidly cooled to 45 DEG C, adjusts and is filtered after pH6.5, filter
Bifidobacterium 15kg, Lactobacillus rhamnosus 25kg are added in liquid, after stirring, 40 DEG C are dried under reduced pressure, produced with conditioning intestines
The fruits and vegetables solid beverage of stomach function；Theory addition viable count is 22.22 hundred million every gram, and actually detected viable count is every gram
18.99 hundred million.
Step D, packaging storage：It will be preserved after fruits and vegetables solid beverage sealing lucifuge packaging obtained by step C under natural normal temperature.
Embodiment 5
Step A, fruits and vegetables pretreatment：After apple, Kiwi berry, dragon fruit, hawthorn are cleaned up, peeling stoning.Ternip is washed
Only, cleaned after black fungus (dry) clear water is soaked, it is standby；Which part is taken, its water content is surveyed for apple 74.2%, Kiwi berry
78.9%, dragon fruit 81.4%, hawthorn 69.1%, ternip 90.2%, black fungus (dry) 4.8%.
Step B, prepare fruits and vegetables extract：Each fruit and vegetable after peeling stoning is weighed, (convert into dry weight is apple 82kg
25kg), Kiwi berry 236kg (equivalent dry weight is 50kg), dragon fruit 403kg (equivalent dry weight is 75kg), hawthorn 162kg is (equivalent
Dry weight is 50kg), ternip 765kg (equivalent dry weight is 75kg), black fungus (dry) 158kg (equivalent dry weight is 150kg) are cut into
Add mass fraction after fragment extremely not had fruits and vegetables just for 0.5% aqueous citric acid solution, with 10000 turns/min rotating speed
After high-speed homogenization 1min, in high pressure steaming 10min under 0.12MPa pressure, fruits and vegetables extract solution is filtered to obtain.Take a portion,
It is divided into three parts, after being spray-dried respectively to it, obtains fruits and vegetables extract, calculates containing for fruits and vegetables extract in fruits and vegetables extract solution
Amount, and record, the 8.02g of extract containing fruits and vegetables in 100mL fruits and vegetables extract solutions.
Step C, dispensing：Fruits and vegetables extract solution 375L obtained by step B (equivalent fruits and vegetables extract is 30kg) is measured, inulin is added
5kg, oligoisomaltose 2kg, lactosucrose 2kg, xylo-oligosaccharide 1kg, Chinese yam polypeptide powder 10kg, brown sugar 10kg, to step B
Prebiotics, Chinese yam polypeptide powder are added in the fruits and vegetables extract solution of middle gained, brown sugar boils 30min, so in 80 DEG C under agitation
Afterwards concentrated by rotary evaporation to cumulative volume 1/5th when, cooling water is rapidly cooled to 45 DEG C, adjusts and is filtered after pH6.5, is added in filtrate
Bifidobacterium 15kg, Lactobacillus rhamnosus 5kg, after stirring, 40 DEG C are dried under reduced pressure, and produce the fruit with coordinating intestines and stomach function
Vegetable solid beverage；Theory addition viable count is 2,500,000,000 every gram, and actually detected viable count is 23.08 hundred million every gram.
Step D, packaging storage：It will be preserved after fruits and vegetables solid beverage sealing lucifuge packaging obtained by step C under natural normal temperature.
Comparative example 1
Step A, fruits and vegetables pretreatment：After apple, Kiwi berry, dragon fruit, hawthorn are cleaned up, peeling stoning；Ternip is washed
Only, cleaned after black fungus (dry) clear water is soaked, it is standby.Which part is taken, its water content is surveyed for apple 74.2%, Kiwi berry
78.9%, dragon fruit 81.4%, hawthorn 69.1%, ternip 90.2%, black fungus (dry) 4.8%.
Step B, prepare fruits and vegetables extract：Each fruit and vegetable after peeling stoning is weighed, (convert into dry weight is apple 194kg
50kg), Kiwi berry 118kg (equivalent dry weight is 25kg), dragon fruit 134kg (equivalent dry weight is 25kg), hawthorn 162kg is (equivalent
Dry weight is 50kg), ternip 383kg (equivalent dry weight is 37.5kg), black fungus (dry) 39kg (equivalent dry weight is 37.5kg) are cut
Water is added after into fragment to fruits and vegetables had not been had just, after 10000 turns/min rotating speed high-speed homogenization 1min, fruits and vegetables are filtered to obtain
Extract solution, fruits and vegetables extract solution is spray-dried, and obtains fruits and vegetables extract.
Step C, dispensing：Weigh fruits and vegetables extract 45kg, inulin 10kg, oligoisomaltose 10kg, Chinese yam polypeptide powder
15kg, brown sugar 15kg, Bifidobacterium 15kg, Lactobacillus rhamnosus 15kg, are mixed in the working environment that air humidity is less than 20%
Close uniform, produce the fruits and vegetables solid beverage with coordinating intestines and stomach function；Theory addition viable count is 2,400,000,000 every gram, actually detected
Viable count be 24.93 hundred million every gram.
Step D, packaging storage：It will be preserved after fruits and vegetables solid beverage sealing lucifuge packaging obtained by step C under natural normal temperature.
Comparative example 2
Step A, fruits and vegetables pretreatment：After apple, Kiwi berry, dragon fruit hawthorn are cleaned up, peeling stoning；Ternip is washed
Only, cleaned after black fungus (dry) clear water is soaked, it is standby；Which part is taken, its water content is surveyed for apple 74.2%, Kiwi berry
78.9%, dragon fruit 81.4%, hawthorn 69.1%, ternip 90.2%, black fungus (dry) 4.8%.
Step B, prepare fruits and vegetables extract：Each fruit and vegetable after peeling stoning is weighed, (convert into dry weight is apple 194kg
50kg) Kiwi berry 118kg (equivalent dry weight is 25kg), dragon fruit 134kg (equivalent dry weight is 25kg), hawthorn 162kg is (equivalent dry
Weight is 50kg), ternip 383kg (equivalent dry weight is 37.5kg), black fungus (dry) 39kg (equivalent dry weight is 37.5kg) are cut into
Water is added after fragment to fruits and vegetables had not been had just, after 10000 turns/min rotating speed high-speed homogenization 1min, filter fruits and vegetables are carried
Liquid is taken, a portion is taken, is divided into three parts, after being spray-dried respectively to it, fruits and vegetables extract is obtained, fruits and vegetables extract solution is calculated
The content of middle fruits and vegetables extract, and record, the 3.55g of extract containing fruits and vegetables in 100mL fruits and vegetables extract solutions.
Step C, dispensing：Fruits and vegetables extract solution 1268L obtained by step B (equivalent fruits and vegetables extract is 45kg) is measured, chrysanthemum is added
Powder 10kg, oligoisomaltose 10kg, Chinese yam polypeptide powder 15kg, brown sugar 15kg add into step B in the fruits and vegetables extract solution of gained
Enter prebiotics, Chinese yam polypeptide powder, brown sugar boils 30min in 80 DEG C under agitation, then concentrated by rotary evaporation is to the five of cumulative volume
When/mono-, cooling water is rapidly cooled to 45 DEG C, adjusts and is filtered after pH6.5, and the newborn bar of Bifidobacterium 15kg, rhamnose is added in filtrate
Bacterium 15kg, after stirring, 40 DEG C are dried under reduced pressure, and produce the fruits and vegetables solid beverage with coordinating intestines and stomach function；Theory addition is lived
Bacterium number is 2,400,000,000 every gram, and actually detected viable count is 21.24 hundred million every gram.
Step D, packaging storage：It will be preserved after fruits and vegetables solid beverage sealing lucifuge packaging obtained by step C under natural normal temperature.
Comparative example 3
Step A, fruits and vegetables pretreatment：After apple, Kiwi berry, dragon fruit, hawthorn are cleaned up, peeling stoning；Ternip is washed
Only, cleaned after black fungus (dry) clear water is soaked, it is standby；Which part is taken, its water content is surveyed for apple 74.2%, Kiwi berry
78.9%, dragon fruit 81.4%, hawthorn 69.1%, ternip 90.2%, black fungus (dry) 4.8%.
Step B, prepare fruits and vegetables extract：Each fruit and vegetable after peeling stoning is weighed, (convert into dry weight is apple 194kg
50kg) Kiwi berry 118kg (equivalent dry weight is 25kg), dragon fruit 134kg (equivalent dry weight is 25kg), hawthorn 162kg is (equivalent dry
Weight is 50kg), ternip 383kg (equivalent dry weight is 37.5kg), black fungus (dry) 39kg (equivalent dry weight is 37.5kg) are cut into
Add mass fraction after fragment extremely not had fruits and vegetables just for 0.5% aqueous citric acid solution, with 10000 turns/min rotating speed
After high-speed homogenization 1min, in high pressure steaming 10min under 0.12MPa pressure, fruits and vegetables extraction is filtered to obtain, fruits and vegetables extract solution is carried out
Spray drying, obtains fruits and vegetables extract.
Step C, dispensing：Weigh fruits and vegetables extract 45kg, inulin 10kg, oligoisomaltose 10kg, Chinese yam obtained by step B
Polypeptide powder 15kg, brown sugar 15kg, Bifidobacterium 15kg, Lactobacillus rhamnosus 15kg, are less than 20% building ring in air humidity
It is well mixed in border, produces the fruits and vegetables solid beverage with coordinating intestines and stomach function；Theory addition viable count is 2,400,000,000 every gram, real
The viable count of border detection is 24.82 hundred million every gram.
Step D, packaging storage：It will be preserved after fruits and vegetables solid beverage sealing lucifuge packaging obtained by step C under natural normal temperature.
Comparative example 4
Step A, fruits and vegetables pretreatment：After apple, Kiwi berry, dragon fruit, hawthorn are cleaned up, peeling stoning；Ternip is washed
Only, cleaned after black fungus (dry) clear water is soaked, it is standby；Which part is taken, its water content is surveyed for apple 74.2%, Kiwi berry
78.9%, dragon fruit 81.4%, hawthorn 69.1%, ternip 90.2%, black fungus (dry) 4.8%.
Step B, prepare fruits and vegetables extract：Each fruit and vegetable after peeling stoning is weighed, (convert into dry weight is apple 194kg
50kg) Kiwi berry 118kg (equivalent dry weight is 25kg), dragon fruit 134kg (equivalent dry weight is 25kg), hawthorn 162kg is (equivalent dry
Weight is 50kg), ternip 383kg (equivalent dry weight is 37.5kg), black fungus (dry) 39kg (equivalent dry weight is 37.5kg) are cut into
Add mass fraction after fragment extremely not had fruits and vegetables just for 0.5% aqueous citric acid solution, with 10000 turns/min rotating speed
After high-speed homogenization 1min, in high pressure steaming 10min under 0.12MPa pressure, fruits and vegetables extract solution is filtered to obtain.Take a portion,
It is divided into three parts, after being spray-dried respectively to it, obtains fruits and vegetables extract, calculates containing for fruits and vegetables extract in fruits and vegetables extract solution
Amount, and record, the 7.21g of extract containing fruits and vegetables in 100mL fruits and vegetables extract solutions.
Step C, dispensing：Fruits and vegetables extract solution 624L obtained by step B (equivalent fruits and vegetables extract is 45kg) is measured, inulin is added
10kg, oligoisomaltose 10kg, brown sugar 15kg add prebiotics, brown sugar into step B in the fruits and vegetables extract solution of gained,
Boil 30min in 80 DEG C under stirring condition, then concentrated by rotary evaporation to cumulative volume 1/5th when, cooling water is rapidly cooled to 45
DEG C, adjust and filtered after pH6.5, Bifidobacterium 15kg, Lactobacillus rhamnosus 15kg are added in filtrate, after stirring, 40 DEG C of decompressions
Dry, produce the fruits and vegetables solid beverage with coordinating intestines and stomach function；Theory addition viable count is 27.27 hundred million every gram, actual inspection
The viable count of survey is 25.55 hundred million every gram.
Step D, packaging storage：It will be preserved after fruits and vegetables solid beverage sealing lucifuge packaging obtained by step C under natural normal temperature.
Effect example 1
By the solid beverage obtained by each embodiment and each comparative example, storage 24 months under the conditions of nature (normal temperature), respectively
The organoleptic indicator such as embodiment and color, character, local flavor, smell, the quality of each comparative example solid beverage is normal, no to occur substantially
Change.Storage 0,1,3,6,12,18, the viable count of probiotics is shown in Table 1, viable bacteria meter in each embodiment and each comparative example after 24 months
Number is using dilution pour plate method.
The storage of table 10,1,3,6,12,18, after 24 months in each embodiment and each comparative example probiotics viable count
It can be seen from the data in Table 1 that various embodiments of the present invention and each comparative example met in 24 months《Prebiotic mushroom
Health food is declared and evaluation regulation (tentative)》Middle viable bacteria class probiotic health food viable bacteria number within its shelf-life must not be lacked
In 106/g regulation, it follows that solid beverage significantly extends compared with the liquid beverage shelf-life.
Effect example 2
Beverage 2g made from difference Example 1~5 and comparative example 1~4, plus 250mL45 DEG C of warm water dissolve.
Each embodiment or comparative example take 25 people's trial tests, and to beverage, non-precipitation status, mouthfeel are felt well in 3 hours
Slippery and the taste uniformity are carried out to point, and 10 points are full marks.The marking of each embodiment and comparative example the results are shown in Table 2.
The marking feelings of each embodiment of table 2 and comparative example non-precipitation status, smooth in taste degree and the taste uniformity in 3 hours
Condition
It is solid made from the preparation method that the use embodiment of the present invention 1~5 and comparative example 4 are used it can be seen from the table
Non- precipitation status, smooth in taste degree and the taste uniformity of the body beverage in 3 hours are superior to the making using comparative example 1~3
Beverage obtained by method.Fruits and vegetables are homogenized into laggard horizontal high voltage to steam, and material is mixed in a liquid state boiled to institute
The precipitation status of obtained solid beverage, mouthfeel and taste-affect are notable.
Effect example 3
The high acid environment of this experimental simulation human stomach and duodenal high cholate environment, study each embodiment and each right
Tolerance of the probiotics to hydrochloric acid in gastric juice and bile salt in ratio.
MRS culture mediums：Peptone 10.0g, beef extract 10.0g, yeast extract 5.0g, diammonium hydrogen citrate 2.0g, glucose
20.0g, Tween 80 1.0mL, sodium acetate 5.0g, dipotassium hydrogen phosphate 2.0g, magnesium sulfate 0.58g, manganese sulfate 0.25g, distilled water
1000mL。
TPY culture mediums：Peptone 15.0g, dusty yeast 2.0g, glucose 20.0g, soluble starch 0.5g, sodium chloride
5.0g, 5% cysteine 10.0mL, tomato leachate 400.0mL, Tween 80 1.0mL, liver extract solution 80.0mL, distilled water
520.0mL, pH7.0.
The preparation of tomato leachate：New fresh tomato is cleaned and shredded after weighing, plus equivalent distilled water is in 100 DEG C of water-baths
Middle heating, constantly stirs, about 90min, is then filtered with flannelette, corrects pH 7.0, dispenses triangular flask, 115 DEG C of autoclaving 15-
20min。
The preparation of liver extract solution：Fresh liver 1000g is weighed, is cut into small pieces or rubs, plus distilled water is to 2000mL, mixes
It is even, put refrigerator overnight；15-0min, flannelette filtering are boiled within second day, and extrudes the whole filtrates of collection, adds water and supplies commercial weight.
Acidproof experiment
With 5mol/L hydrochloric acid adjust respectively MRS, TPY fluid nutrient medium pH be 2.0,4.0 after, in 121 DEG C of autoclavings
15~20min；Treat that it is cooled to less than 45 DEG C, each embodiment and the solid beverage 2g made by each comparative example are put into respectively, in
37 DEG C of cultures, 0,2,4 hours it is separately sampled, dilute pour plate method count plate.Parallel laboratory test is twice.It the results are shown in Table 3.
Bile tolerance is tested
Bilein is added to MRS, TPY fluid nutrient medium respectively, the concentration that bilein is adjusted respectively is 1.0g/kg, 4.0g/
After kg, adjust pH7.0, in 115 DEG C of 15~20min of autoclaving, after it is cooled to below 45 DEG C, put into respectively each embodiment and
Solid beverage 2g made by each comparative example, in 37 DEG C of cultures, 0,2,4 hours it is separately sampled, dilute pour plate method viable bacteria
Count.Parallel laboratory test is twice.As a result 4 are seen.
The peracid tolerance rate of probiotics in each embodiment of table 3 and comparative example
The cholate tolerance rate of probiotics in each embodiment of table 4 and comparative example
From table 3 and table 4, the preparation method that will be mixed and then dry using first adding probiotics in liquid is more beneficial
The preparation method that raw bacterium directly mixes in the solid state with other solid constituents, the tolerance to peracid and high cholate of probiotics
Rate substantially increases, and more ensure that probiotics reaches enteron aisle and played a role.
Effect example 4
To the solid beverage obtained by various embodiments of the present invention and each comparative example, 100 are chosen respectively has diarrhoea or just
The adult of secret the problem of takes, the subject's age matched somebody with somebody per component, sex, and health etc. is unanimous on the whole, after observation is taken
Effect situation, each embodiment and each comparative example are taken diarrhoea or constipation after 1~12 month by 100 subjects respectively and obtained
The number improved entirely is shown in Table 5.
Each embodiment of table 5 and each comparative example are taken diarrhoea or constipation after 1~12 month by 100 subjects respectively and obtained
The number improved completely
The data in table, the method for the making solid beverage that comparative example 1~3 is used, improve constipation and diarrhoea
Effect is significantly lower than the method that the embodiment of the present invention 1~5 is used.And Chinese yam has effects that to adjust enteron aisle, and Chinese yam polypeptide
Powder improves constipation and diarrhoea in itself and without the effect of regulation enteron aisle, but after Chinese yam polypeptide powder is removed in comparative example 4
Effect is significantly reduced, and is acted synergistically it follows that Chinese yam polypeptide powder exists with other compositions in solid beverage of the present invention, Chinese yam
Polypeptide powder is indispensable composition in solid beverage formula of the present invention.
Claims (5)
1. a kind of fruits and vegetables solid beverage with coordinating intestines and stomach function, it is characterised in that：The solid beverage in terms of dry weight by with
The each component composition of lower parts by weight：Lyophilized 20~40 parts of probiotics bacterium powder, 10~30 parts of prebiotics, fruits and vegetables extract 30~60
Part, 10~20 parts of Chinese yam polypeptide powder, 10~20 parts of brown sugar；
The probiotics is obtained for 1: 0~2 proportioning in mass ratio by Bifidobacterium and Lactobacillus rhamnosus；
The prebiotics is by inulin, oligoisomaltose, and lactosucrose, xylo-oligosaccharide are 1: 0~2: 0~1: 0 in mass ratio
~0.5 proportioning is obtained；
It is 1: 0.1~2 to prepare the fruit used of the fruits and vegetables extract and the dry weight proportioning of vegetables used；The fruit is
Apple, Kiwi berry, dragon fruit, hawthorn are obtained by dry weight ratio for 1: 0~2: 0~3: 1~2 proportioning, and the vegetables are by white
Radish and black fungus are obtained by dry weight ratio for 1: 0~3 proportioning.
2. a kind of fruits and vegetables solid beverage with coordinating intestines and stomach function according to claim 1, it is characterised in that：It is described lyophilized
Probiotics bacterium powder be Bifidobacterium and Lactobacillus rhamnosus, the solid beverage in terms of dry weight by following parts by weight each component
Composition：15 parts of Bifidobacterium, 15 parts of Lactobacillus rhamnosus, 10 parts of inulin, 10 parts of oligoisomaltose, 45 parts of fruits and vegetables extract,
15 parts of Chinese yam polypeptide powder, 15 parts of brown sugar；
It is 1: 0.5 to prepare the fruit used of the fruits and vegetables extract and the dry weight proportioning of vegetables used；The fruits and vegetables are made
The fruit used of extract be apple, Kiwi berry, dragon fruit, hawthorn by dry weight ratio be 1: 0.5: 0.5: 1 proportioning obtain,
Vegetables used are obtained by ternip and black fungus by dry weight ratio for 1: 1 proportioning.
3. a kind of preparation method of the fruits and vegetables solid beverage as claimed in claim 1 with coordinating intestines and stomach function, its feature exists
In comprising the steps of：
Step A, fruits and vegetables pretreatment：After fruit and vegetable is cleaned up, peeling stoning；And determine the aqueous of various fruit and vegetables
Amount；
Step B, prepare fruits and vegetables extract：After the fruit and vegetable for removing the peel stoning is weighed in proportion, fragment is cut into, quality point is added
Number is 0.2~1.0% aqueous citric acid solution, and fruits and vegetables were not just had, after homogenate, filters, obtains after high pressure steaming 10min
Fruits and vegetables extract solution, fruits and vegetables extract i.e. described in claim 1 after being dried；
Step C, dispensing：Prebiotics, Chinese yam polypeptide powder, brown sugar, in stirring bar are added in the fruits and vegetables extract solution of gained into step B
Boil 30min in 80 DEG C under part, then concentrated by rotary evaporation to cumulative volume 1/5th when, cooling water is rapidly cooled to 40~50
DEG C, adjust and filtered behind pH6.0~7.0, lyophilized probiotics bacterium powder is added in filtrate, after stirring, 40 DEG C are dried under reduced pressure, and produce tool
There is the fruits and vegetables solid beverage of coordinating intestines and stomach function；
Step D, packaging storage：It will be preserved after fruits and vegetables solid beverage sealing lucifuge packaging obtained by step C under natural normal temperature.
4. a kind of preparation method of fruits and vegetables solid beverage with coordinating intestines and stomach function according to claim 3, its feature
It is, the time of the homogenate is 1min, and homogenate rotating speed is 10000 turns/min, and the high pressure steaming pressure is 0.12MPa.
5. a kind of preparation method of fruits and vegetables solid beverage with coordinating intestines and stomach function according to claim 3, its feature
It is, the concentration of the aqueous citric acid solution is expressed as 0.5% with mass fraction.
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