CN106578064B - Donkey-hide gelatin and lactic acid bacteria beverage and preparation method thereof - Google Patents
Donkey-hide gelatin and lactic acid bacteria beverage and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the technical field of functional microorganism application, and particularly provides a donkey-hide gelatin and lactobacillus beverage and a preparation method thereof. The donkey-hide gelatin lactobacillus beverage is prepared by mixing and fermenting lactobacillus casei, lactobacillus acidophilus and lactobacillus fermentum, taking milk powder, donkey-hide gelatin, brown granulated sugar, glucose, peptone and yeast extract powder as fermentation raw materials, and can obviously increase the number of lactobacillus and bifidobacterium in human intestinal tracts and effectively improve the environment of gastrointestinal tracts. The donkey-hide gelatin and lactobacillus beverage contains donkey-hide gelatin components, so that the flavor is improved, the beverage has the effects of tonifying qi and enriching blood, the immunity of the organism can be remarkably improved, the disease resistance of the organism is enhanced, and the health of a human body is maintained.
Description
Technical Field
The invention relates to the technical field of functional microorganism application, and particularly provides a donkey-hide gelatin and lactobacillus beverage and a preparation method thereof.
Background
Lactic acid bacteria are a generic term for a class of gram-positive bacteria that produce large amounts of lactic acid using fermentable sugars. Lactic acid bacteria are a broad category of concepts, and are informal and non-canonical bacterial taxonomic names. Lactic acid bacteria are widely present in nature, animal and plant bodies, dairy products and fermented foods, and most of them are nonpathogenic bacteria, belong to beneficial microorganisms and are normal flora of human body.
Lactic acid bacteria are of many kinds in nature and are widely distributed. The bacteria found in nature are classified into at least 18 genera with a total of over 200 genera. Except for a very small number, most of them are indispensable in human body, and the flora with important physiological functions is widely present in the intestinal tract of human body. The lactobacillus includes Lactobacillus, carnivorous bacillus, Bifidobacterium, Streptococcus, enterococcus, lactococcus, Leuconostoc, Pediococcus, Aerococcus, deinococcus, Rogococcus, Listeria, Bacillus, few of Bacillus, cyclosporine, Erysipelothrix, Geranium, and Saccharomycosis. Lactic acid bacteria mainly belong to two major families, namely streptococcus lactis and lactobacillus, and the lactobacillus has close relation with human health care, and has 44 species and 51 species together with subspecies. Lactobacillus, lactococcus and bifidobacterium are the most commonly used strains.
The lactobacillus can improve the nutritive value of the food, improve the flavor of the food and improve the preservation property and the added value of the food. In recent years, special physiological activities and nutritional functions of lactic acid bacteria are attracting increasing attention. A large number of researches show that the lactobacillus can regulate normal flora of gastrointestinal tracts of organisms, keep microecological balance, improve the digestibility and the biovalue of food, reduce serum cholesterol, control the endotoxin of the organisms, inhibit the growth and the propagation of putrefying bacteria and the generation of putrefying products in intestinal tracts, produce nutrient substances and stimulate the development of tissues, thereby having effects on the nutritional state, the physiological function, the cell infection, the drug effect, the toxic reaction, the immune reaction, the tumorigenesis, the aging process, the sudden emergency reaction and the like of the organisms. It follows that the physiological functions of lactic acid bacteria are closely related to the vital activities of the body.
Lactic acid bacteria have special physiological effects on human bodies, are indispensable normal physiological flora in organisms, are the most popular subjects for researches of various national scholars at present, and are bound to play an important role in the research and application of health-care foods. The development of strain sources and the breeding of the lactobacillus strain which has excellent fermentation characteristics and special health care functions and has high viable count, excellent quality and safety are still the key points of research.
Disclosure of Invention
The invention provides a novel lactobacillus beverage and a preparation method thereof for solving the problems of the prior art. The lactobacillus beverage takes the donkey-hide gelatin as one of the fermentation raw materials, and selects lactobacillus casei (lactobacillus casei) ((Lactobacillus casei))Lactobacillus casei) Lactobacillus acidophilus (a)Lactobacillus acidophilus) And Lactobacillus fermentum (f)Lactobacillus fermentum) The three are mixed and fermented to obtain the product. The lactobacillus beverage can effectively improve the content of intestinal probiotics and improve the immunity of the organism, and has wide application prospect.
The invention provides a donkey-hide gelatin lactobacillus beverage which is prepared by mixing and fermenting lactobacillus casei, lactobacillus acidophilus and lactobacillus fermentum by taking milk powder, donkey-hide gelatin, brown granulated sugar, glucose, peptone and yeast extract powder as fermentation raw materials.
The lactobacillus casei is preferably lactobacillus casei KDB-LC (Lactobacillus caseiKDB-LC) has been deposited with the China center for type culture Collection at Wuhan university in Wuhan, China at 29/8/2016, with the deposit number being CCTCCNO: M2016431.
The lactobacillus acidophilus is preferably lactobacillus acidophilus KDB-03 (Lactobacillus acidophilusKDB-03) which has been deposited with the China center for type culture Collection at Wuhan university in Wuhan, China at 29/8/2016, with the deposit number being CCTCC NO: M2016429.
The lactobacillus fermentum is preferably lactobacillus fermentum KDB-8 (R) ((R))Lactobacillus fermentumKDB-8) which has been deposited with the China center for type culture Collection at the university of Wuhan, China at 2016, 8/29, with the deposit number CCTCC NO: M2016430.
A preparation method of a lactobacillus beverage comprises the following steps: preparing liquid fermentation culture medium, wherein the mass volume ratio of each fermentation raw material is respectively 7-10% of milk powder, 0.5-2.5% of donkey-hide gelatin, 0.5-1.5% of brown granulated sugar, 0.5-2% of glucose, 0.3-0.5% of peptone and 0.3-0.5% of yeast extract powder; preheating the raw materials to 50-55 ℃, and homogenizing under the pressure condition of 20-25 MPa; sterilizing at 135 deg.C for 4-6s by using instantaneous high temperature sterilizer at 130 deg.C, and controlling the outlet temperature of raw material at 30-45 deg.C; starting a fermentation tank for stirring, inoculating mixed seed liquid of lactobacillus acidophilus, lactobacillus casei and lactobacillus fermentum according to 3-5% of fermentation amount, continuously stirring for 15min after inoculation, closing stirring after full and uniform mixing, controlling the fermentation temperature to be 35-40 ℃, fermenting for 15-20 hours, and rapidly cooling cold water to be below 10 ℃; adding sterilized fructo-oligosaccharide, stevioside and pectin, and mixing to final mass volume ratio of fructo-oligosaccharide 1-1.5%, stevioside 0.5-1.0% and pectin 0.5-1.0%; and (5) aseptically filling and packaging to obtain the lactobacillus beverage.
The mass volume ratio of each fermentation raw material in the liquid fermentation medium is respectively 10 percent of milk powder, 2.0 percent of donkey-hide gelatin, 1.5 percent of brown granulated sugar, 1.5 percent of glucose, 0.5 percent of peptone and 0.5 percent of yeast extract powder.
The ratio of the viable count of lactobacillus acidophilus, lactobacillus casei and lactobacillus fermentum in the mixed seed liquid is 1:1: 1-3.
Preferably, the ratio of viable count of lactobacillus acidophilus, lactobacillus casei and lactobacillus fermentum in the mixed seed liquid is 1:1: 1.
the fermentation temperature is 37 ℃, and the fermentation time is 20 hours.
Advantageous effects
The total viable count of lactobacillus acidophilus, lactobacillus casei and lactobacillus fermentum in the donkey-hide gelatin lactobacillus beverage provided by the invention is more than 50 hundred million/mL, the number of lactobacillus and bifidobacterium in intestinal tracts of a human body can be obviously increased, and the gastrointestinal environment is effectively improved. The donkey-hide gelatin component contained in the lactobacillus beverage improves the flavor, has the effects of tonifying qi and enriching blood, can obviously improve the immunity of the organism, enhances the disease resistance of the organism and is beneficial to maintaining the health of the human body. In the production process of the donkey-hide gelatin and lactobacillus beverage, the addition amount of donkey-hide gelatin in a fermentation culture medium has important influence on the total viable count of lactobacillus in the lactobacillus beverage. When the addition amount of the donkey-hide gelatin is 0.5-2.5%, the total viable count of the lactobacillus in the prepared donkey-hide gelatin lactobacillus beverage increases along with the increase of the addition amount of the donkey-hide gelatin, and the growth rate of the lactobacillus is 18% -134%; when the addition amount of the donkey-hide gelatin exceeds 2.5%, the total viable bacteria amount of the lactobacillus is rapidly reduced along with the increase of the addition amount of the donkey-hide gelatin. The fact that certain components in the donkey-hide gelatin have obvious promotion effects on the growth and the reproduction of the three lactic acid bacteria is shown, but when the components exceed a certain dosage, the growth of the components is inhibited, and unexpected technical effects are achieved.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
The lactobacillus acidophilus KDB-03 (in the embodiment of the invention)Lactobacillus acidophilusKDB-03), Lactobacillus fermentum KDB-8 (Lactobacillus fermentumKDB-8) and Lactobacillus casei KDB-LC ((II)Lactobacillus caseiKDB-LC) were screened from naturally fermented chinese sauerkraut juice collected at shenyang sujiatun rural areas. Wherein:
lactobacillus acidophilus KDB-03 (Lactobacillus acidophilusKDB-03) which has been deposited with the China center for type culture Collection at Wuhan university in Wuhan, China at 29/8/2016, with the deposit number being CCTCC NO: M2016429. The strain has obvious inhibiting effect on salmonella, staphylococcus aureus and helicobacter pylori, especially has strongest inhibiting effect on escherichia coli, and the diameter of an inhibition zone reaches 24 mm. The lactobacillus acidophilus can propagate effectively in gastric acid and has strong tolerance to bile salt. The lactobacillus acidophilus KDB-03 can strongly remove cholesterol, and the removal rate is up to 91.4%; the strain also has strong oxidation resistance, and the clearance rates of fermentation supernatant liquid on DPPH and hydroxyl free radicals are respectively as high as 92.6 percent and 94.1 percent.
Lactobacillus fermentum KDB-8: (Lactobacillus fermentumKDB-8), has been deposited in the Chinese dictionary of the university of Wuhan, China at 29 months 8 in 2016Type culture collection center, the collection number is CCTCC NO: M2016430. The strain has obvious inhibition effect on escherichia coli, salmonella and staphylococcus aureus, especially has strongest inhibition effect on helicobacter pylori, and the diameter of a inhibition zone is as high as 23 mm. The lactobacillus fermentum has strong tolerance to gastric acid and bile salt, and can realize effective proliferation in gastric acid environment. The removal rate of the lactobacillus fermentum KDB-8 to cholesterol reaches 93.2%; the survival rate of 98.5 percent can still be maintained in 1.2mmol/L H2O 2; the clearance rate of the fermentation supernatant and the cell-free extract on the hydroxyl free radicals is respectively as high as 95.1 percent and 90.4 percent.
Lactobacillus casei KDB-LC (Lactobacillus caseiKDB-LC) has been deposited at the China center for type culture Collection at Wuhan university, Wuhan, China at 2016, 8/29 with the deposit number CCTCC NO: M2016431. The strain has obvious inhibition effect on escherichia coli, salmonella and helicobacter pylori, especially has strongest inhibition effect on staphylococcus aureus, and the diameter of an inhibition zone is as high as 24 mm. The lactobacillus casei has strong tolerance to gastric acid and bile salt, and can realize effective proliferation in a gastric acid environment. The lactobacillus casei KDB-LC also has strong oxidation resistance, and can still maintain the survival rate of 97.44% in 1.0 mmol/L H2O 2; the clearance rate of the fermentation supernatant and the cell-free extract on the hydroxyl free radicals is respectively as high as 92.3 percent and 87.1 percent.
Lactobacillus plantarum DY-1 (Lactobacillus plantarum DY-1), screened from feces of healthy adults, was deposited in the China center for type culture Collection, university of Wuhan, China, 3.22.2016, with a collection number of CCTCCNO M2016137.
Lactobacillus acidophilus 1.1878, Lactobacillus acidophilus 1.3342, Lactobacillus paracasei 1.2884, Lactobacillus casei 1.580, Lactobacillus fermentum 1.2133, Lactobacillus fermentum 1.3261, and Lactobacillus plantarum 1.3252, all purchased from the China center for general microbiological culture Collection.
The raw materials used in the embodiments of the present invention may be selected from any one of the commercially available products, for example, donkey-hide gelatin may be selected from donkey-hide gelatin products manufactured by imperial concubine donkey-hide gelatin product limited, dong a county.
Example 1 Effect of donkey-hide gelatin on the growth of lactic acid bacteria
1. Selection of lactic acid bacteria
Lactobacillus acidophilus 1.1878, lactobacillus acidophilus 1.3342, lactobacillus acidophilus KDB-03;
lactobacillus paracasei 1.2884, lactobacillus casei 1.580, lactobacillus casei KDB-LC;
lactobacillus fermentum 1.2133, lactobacillus fermentum 1.3261, lactobacillus fermentum KDB-8;
lactobacillus plantarum 1.3252, Lactobacillus plantarum DY-1.
2. Fermentation experiment of lactic acid bacteria
Respectively inoculating the 11 lactobacillus strains into 100mL of MRS liquid culture medium and 100mL of MRS liquid culture medium containing 2% (mass to volume) of donkey-hide gelatin, standing and culturing at 37 ℃ for 48h, and respectively detecting the viable count of the lactobacillus in the fermentation liquor, wherein the specific results are shown in Table 1.
TABLE 1 comparison of viable count of lactic acid bacteria after fermentation in different media
| Numbering | Strain name | Viable count cfu/mL after MRS liquid medium fermentation | Viable count cfu/mL of MRS liquid culture medium containing 2% of donkey-hide gelatin after fermentation |
| 1 | Lactobacillus acidophilus 1.1878 | 2.0×108 | 2.3×108 |
| 2 | Lactobacillus acidophilus 1.3342 | 5.2×108 | 5.0×108 |
| 3 | Lactobacillus acidophilus KDB-03 | 3.5×108 | 2.6×109 |
| 4 | Lactobacillus paracasei 1.2884 | 2.6×109 | .1.2×108 |
| 5 | Lactobacillus casei 1.580 | 6.7×108 | 9.1×107 |
| 6 | Lactobacillus casei KDB-LC | 9.2×108 | 4.2×109 |
| 7 | Lactobacillus fermentum 1.2133 | 8.8×108 | 9.3×108 |
| 8 | Lactobacillus fermentum 1.3261 | 4.6×108 | 1.5×108 |
| 9 | Lactobacillus fermentum KDB-8 | 1.2×109 | 5.0×109 |
| 10 | Lactobacillus plantarum 1.3252 | 4.4×108 | 8.4×107 |
| 11 | Lactobacillus plantarum DY-1 | 6.1×108 | 2.7×108 |
From the results in table 1, it can be seen that the addition of donkey-hide gelatin to MRS liquid medium has a distinct effect on the growth of the 11 lactic acid bacteria. Wherein the donkey-hide gelatin has no significant effect on the growth of three strains of lactobacillus acidophilus 1.1878, lactobacillus acidophilus 1.3342 and lactobacillus fermentum 1.2133, and the number of viable bacteria of the strains after fermentation in the two culture media is equivalent; the donkey-hide gelatin has obvious inhibition effect on the growth of five strains of lactic acid bacteria, namely lactobacillus paracasei 1.2884, lactobacillus casei 1.580, lactobacillus fermenti 1.3261, lactobacillus plantarum 1.3252 and lactobacillus plantarum DY-1, and the number of viable bacteria of the strains after fermentation in an MRS liquid culture medium containing the donkey-hide gelatin is obviously reduced; the donkey-hide gelatin has obvious promotion effect on the growth of three strains of lactobacillus acidophilus KDB-03, lactobacillus casei KDB-LC and lactobacillus fermentum KDB-8, the number of the live bacteria of the strains after fermentation in an MRS liquid culture medium containing the donkey-hide gelatin is obviously increased, and unexpected effect is achieved.
Example 2 preparation of lactic acid bacteria beverage
Adding a proper amount of water into a preparation tank, adding the milk powder, the brown granulated sugar, the glucose, the peptone and the yeast extract powder into the preparation tank, stirring and dissolving, and finally fixing the volume, wherein the mass volume ratio of the raw materials is 7-10% of the milk powder, 0.5-1.5% of the brown granulated sugar, 0.5-2% of the glucose, 0.3-0.5% of the peptone and 0.3-0.5% of the yeast extract powder. Preheating the raw materials to 50-55 deg.C, and homogenizing under 20-25 MPa. Sterilizing at 135 deg.C for 4-6s by using instantaneous high-temperature sterilizing machine, and controlling the outlet temperature of raw material at 30-45 deg.C. Starting a fermentation tank, stirring, inoculating a mixed seed solution of lactobacillus acidophilus KDB-03, lactobacillus casei KDB-LC and lactobacillus fermentum KDB-8 (the viable count ratio of the three lactic acid bacteria is 1:1: 1-3) according to 3-5% of the fermentation amount, continuously stirring for 15min after inoculation, fully mixing uniformly, closing the stirring, controlling the fermentation temperature to 35-40 ℃, fermenting for 15-20 hours, and rapidly cooling cold water to below 10 ℃. Adding sterilized fructo-oligosaccharide, stevioside and pectin, and mixing to final mass volume ratio of fructo-oligosaccharide 1-1.5%, stevioside 0.5-1.0% and pectin 0.5-1.0%. Aseptically packaging to obtain lactobacillus beverage, wherein the total viable count of lactobacillus is about 30-50 hundred million/mL.
Further preferably, the mass volume ratios of the milk powder, the brown granulated sugar, the glucose, the peptone and the yeast extract powder in the preparation tank are respectively 10%, 1.5%, 0.5% and 0.5%. The ratio of the number of viable bacteria in the lactobacillus acidophilus KDB-03, the lactobacillus casei KDB-LC and the lactobacillus fermentum KDB-8 mixed seed liquid is 1:1:1, the inoculation amount is 5%, the stirring is closed after the mixture is fully and uniformly mixed; controlling the fermentation temperature to be 37 ℃, the fermentation time to be 20 hours, and rapidly cooling the cold water to be below 10 ℃. Adding sterilized fructo-oligosaccharide, stevioside and pectin, and mixing to final mass volume ratio of fructo-oligosaccharide 1%, stevioside 0.5% and pectin 0.5%. And (4) carrying out aseptic filling and packaging to obtain the lactobacillus beverage, wherein the total viable count of the lactobacillus is about 50 hundred million/mL.
Example 3 Effect of the amount of donkey-hide gelatin added on lactic acid bacteria drink
In order to verify the influence of the addition amount of the donkey-hide gelatin on the lactobacillus beverage, the applicant selects the preferable preparation method of the lactobacillus beverage described in the embodiment 2: the mass volume ratios of the milk powder, the brown granulated sugar, the glucose, the peptone and the yeast extract powder in the preparation tank are respectively 10%, 1.5%, 0.5% and 0.5%. The ratio of the number of viable bacteria in the lactobacillus acidophilus KDB-03, the lactobacillus casei KDB-LC and the lactobacillus fermentum KDB-8 mixed seed liquid is 1:1:1, the inoculation amount is 5%, the stirring is closed after the mixture is fully and uniformly mixed; controlling the fermentation temperature to be 37 ℃, the fermentation time to be 20 hours, and rapidly cooling the cold water to be below 10 ℃.
The applicant adds donkey-hide gelatin into the fermentation medium according to the mass-volume ratio of 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%, 3.5%, 4.0%, and finally obtains 8 donkey-hide gelatin lactobacillus drinks which are sequentially named as # 1, # 2, # … …, and # 8 in the same way as the other operations. Meanwhile, the lactobacillus beverage without donkey-hide gelatin in the embodiment 2 is used as a reference and named as # 0, the total viable count of the lactobacillus in each lactobacillus beverage is respectively detected, and the lactobacillus growth rate is calculated. The specific results are shown in Table 2.
The growth rate of the lactobacillus (%) = (the number of the live bacteria of the donkey-hide gelatin lactobacillus beverage-the number of the live bacteria of the control lactobacillus beverage)/the number of the live bacteria of the control lactobacillus beverage multiplied by 100 percent
TABLE 2 comparison of viable count of lactic acid bacteria in E.coli beverage
| Numbering | Donkey-hide gelatin addition in fermentation medium | Viable count of lactic acid bacteria in lactic acid bacteria beverage | Growth rate of lactic acid bacteria |
| 0# | 0% | 5×109 cfu/mL | - |
| 1# | 0.5% | 5.9×109 cfu/mL | 18% |
| 2# | 1.0% | 7.8×109 cfu/mL | 56% |
| 3# | 1.5% | 9.2×109 cfu/mL | 84% |
| 4# | 2.0% | 11.2×109 cfu/mL | 124% |
| 5# | 2.5% | 11.7×109 cfu/mL | 134% |
| 6# | 3.0% | 7.5×109 cfu/mL | 50% |
| 7# | 3.5% | 4.8×109 cfu/mL | -4% |
| 8# | 4.0% | 2.5×109 cfu/mL | -50% |
From the results in table 2, it can be seen that the addition amount of donkey-hide gelatin in the fermentation medium during the production process of the donkey-hide gelatin-lactobacillus beverage has an important influence on the total viable count of the lactobacillus in the lactobacillus beverage. When the addition amount of the donkey-hide gelatin is 0.5-2.5%, the total viable count of the lactobacillus in the prepared donkey-hide gelatin lactobacillus beverage increases along with the increase of the addition amount of the donkey-hide gelatin, and the growth rate of the lactobacillus is 18% -134%; when the addition amount of the donkey-hide gelatin exceeds 2.5%, the total viable bacteria amount of the lactobacillus is rapidly reduced along with the increase of the addition amount of the donkey-hide gelatin; particularly, when the addition amount of the donkey-hide gelatin exceeds 3.5%, the total viable bacteria amount of the lactobacillus in the lactobacillus beverage is lower than that of a control lactobacillus beverage without the donkey-hide gelatin.
The results show that some ingredients in the donkey-hide gelatin have obvious promotion effect on the growth and the reproduction of lactobacillus acidophilus KDB-03, lactobacillus casei KDB-LC and lactobacillus fermentum KDB-8, but when the ingredients exceed a certain dosage, the growth of the lactobacillus is inhibited in turn, and unexpected technical effect is achieved.
Example 4 donkey-hide gelatin and lactic acid bacteria beverage and preparation method thereof
Adding appropriate amount of water into a preparation tank, adding milk powder, colla Corii Asini, brown granulated sugar, glucose, peptone, and yeast extract powder into the preparation tank, stirring for dissolving, and metering volume, wherein the mass volume ratio of each raw material is milk powder 7-10%, colla Corii Asini 0.5-2.5%, brown granulated sugar 0.5-1.5%, glucose 0.5-2%, peptone 0.3-0.5%, and yeast extract powder 0.3-0.5%. Preheating the raw materials to 50-55 deg.C, and homogenizing under 20-25 MPa. Sterilizing at 135 deg.C for 4-6s by using instantaneous high-temperature sterilizing machine, and controlling the outlet temperature of raw material at 30-45 deg.C. Starting a fermentation tank, stirring, inoculating a mixed seed solution of lactobacillus acidophilus KDB-03, lactobacillus casei KDB-LC and lactobacillus fermentum KDB-8 (the viable count ratio of the three lactic acid bacteria is 1:1: 1-3) according to 3-5% of the fermentation amount, continuously stirring for 15min after inoculation, fully mixing uniformly, closing the stirring, controlling the fermentation temperature to 35-40 ℃, fermenting for 15-20 hours, and rapidly cooling cold water to below 10 ℃. Adding sterilized fructo-oligosaccharide, stevioside and pectin, and mixing to final mass volume ratio of fructo-oligosaccharide 1-1.5%, stevioside 0.5-1.0% and pectin 0.5-1.0%. And (4) aseptically filling and packaging to obtain the lactobacillus beverage, wherein the total viable count of the lactobacillus is more than 50 hundred million/mL.
Further preferably, the mass volume ratio of the milk powder, the donkey-hide gelatin, the brown granulated sugar, the glucose, the peptone and the yeast extract powder in the preparation tank is 10%, 2.0%, 1.5%, 0.5% and 0.5%, respectively. The ratio of the number of viable bacteria in the lactobacillus acidophilus KDB-03, the lactobacillus casei KDB-LC and the lactobacillus fermentum KDB-8 mixed seed liquid is 1:1:1, the inoculation amount is 5%, the stirring is closed after the mixture is fully and uniformly mixed; controlling the fermentation temperature to be 37 ℃, the fermentation time to be 20 hours, and rapidly cooling the cold water to be below 10 ℃. Adding sterilized fructo-oligosaccharide, stevioside and pectin, and mixing to final mass volume ratio of fructo-oligosaccharide 1%, stevioside 0.5% and pectin 0.5%. And (4) carrying out aseptic filling and packaging to obtain the lactobacillus beverage, wherein the total viable count of the lactobacillus is more than 110 hundred million/mL.
Example 5 evaluation of Effect of Ejiao-Lactobacillus drink
Randomly selecting 20 adults, male and female from healthy population, collecting fresh feces, and detecting lactobacillus and Bacillus bifidus in the feces with average number of 2.09 × 108CFU/g and 8.59X 109CFU/g. 40 healthy adults eat 50 ml of the donkey-hide gelatin lactobacillus beverage every day, and the average number of lactobacillus and bifidobacterium in fresh excrement is 9.89 multiplied by 10 after one week9CFU/g and 9.67X 1011CFU/g。
The results show that the donkey-hide gelatin lactobacillus beverage provided by the invention can obviously increase the number of lactobacilli and bifidobacteria in human intestinal tracts and effectively improve the gastrointestinal environment. The donkey-hide gelatin component contained in the lactobacillus beverage improves the flavor of the lactobacillus beverage, has the effects of tonifying qi and enriching blood, can obviously improve the immunity of the organism, enhances the disease resistance of the organism and is beneficial to maintaining the health of the human body.
Long-term research data show that drinking the donkey-hide gelatin lactobacillus beverage provided by the invention every day can greatly increase the number of probiotics in intestinal tracts, improve the digestion and absorption functions of gastrointestinal tracts, effectively reduce the content of cholesterol in human blood, clear free radicals, enhance the immunity of organisms and maintain the health of the bodies.
Claims (6)
1. The donkey-hide gelatin Lactobacillus beverage is prepared by mixing and fermenting Lactobacillus casei (Lactobacillus casei) KDB-LC, Lactobacillus acidophilus (Lactobacillus acidophilus) KDB-03 and Lactobacillus fermentum (Lactobacillus fermentum) KDB-8 by taking milk powder, donkey-hide gelatin, brown granulated sugar, glucose, peptone and yeast extract powder as fermentation raw materials, and is characterized in that the addition amount of the donkey-hide gelatin is 0.5-2.5%, the preservation number of the Lactobacillus casei is CCTCC NO: M2016431, the preservation number of the Lactobacillus acidophilus is CCTCC NO: M2016429, and the preservation number of the Lactobacillus fermentum is CCTCC NO: M2016430.
2. The preparation method of the donkey-hide gelatin and lactic acid bacteria beverage of claim 1, which is characterized in that the preparation method specifically comprises the following steps: preparing liquid fermentation culture medium, wherein the mass volume ratio of each fermentation raw material is respectively 7-10% of milk powder, 0.5-2.5% of donkey-hide gelatin, 0.5-1.5% of brown granulated sugar, 0.5-2% of glucose, 0.3-0.5% of peptone and 0.3-0.5% of yeast extract powder; preheating the raw materials to 50-55 ℃, and homogenizing under the pressure condition of 20-25 MPa; sterilizing at 135 deg.C for 4-6s by using instantaneous high temperature sterilizer at 130 deg.C, and controlling the outlet temperature of raw material at 30-45 deg.C; starting a fermentation tank for stirring, inoculating mixed seed liquid of lactobacillus acidophilus, lactobacillus casei and lactobacillus fermentum according to 3-5% of fermentation amount, continuously stirring for 15min after inoculation, closing stirring after full and uniform mixing, controlling the fermentation temperature to be 35-40 ℃, fermenting for 15-20 hours, and rapidly cooling cold water to be below 10 ℃; adding sterilized fructo-oligosaccharide, stevioside and pectin, and mixing to final mass volume ratio of fructo-oligosaccharide 1-1.5%, stevioside 0.5-1.0% and pectin 0.5-1.0%; and (5) aseptically filling and packaging to obtain the donkey-hide gelatin lactobacillus beverage.
3. The method according to claim 2, wherein the liquid fermentation medium contains 10% by mass/volume of milk powder, 2.0% by mass of donkey-hide gelatin, 1.5% by mass of brown granulated sugar, 1.5% by mass of glucose, 0.5% by mass of peptone, and 0.5% by mass of yeast extract.
4. The method according to claim 2, wherein the ratio of viable count of Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus fermentum in the mixed seed solution is 1:1: 1-3.
5. The method according to claim 4, wherein the ratio of viable count of Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus fermentum in the mixed seed solution is 1:1: 1.
6. the method of claim 2, wherein the fermentation temperature is 37 ℃ and the fermentation time is 20 hours.
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| CN110897007A (en) * | 2019-10-09 | 2020-03-24 | 湖南农业大学 | Low-calorie dendrobium officinale health-care yogurt and preparation method thereof |
| CN112167342A (en) * | 2020-10-23 | 2021-01-05 | 内蒙古元本生物医药科技有限公司 | Donkey-hide gelatin donkey milk with function of enhancing immunity and preparation method thereof |
| CN113287700B (en) * | 2021-05-06 | 2022-09-20 | 宁波益富乐生物科技有限公司 | Lactobacillus beverage and preparation method thereof |
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