CN108703218A - A kind of preparation method for the fermented type sour milk beverage for inhibiting purine to absorb - Google Patents
A kind of preparation method for the fermented type sour milk beverage for inhibiting purine to absorb Download PDFInfo
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- CN108703218A CN108703218A CN201810506633.8A CN201810506633A CN108703218A CN 108703218 A CN108703218 A CN 108703218A CN 201810506633 A CN201810506633 A CN 201810506633A CN 108703218 A CN108703218 A CN 108703218A
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- purine
- sour milk
- milk beverage
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- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 title claims abstract description 94
- 235000011497 sour milk drink Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 230000002401 inhibitory effect Effects 0.000 title claims description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 80
- 241000894006 Bacteria Species 0.000 claims abstract description 47
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 40
- 239000004310 lactic acid Substances 0.000 claims abstract description 40
- 239000003814 drug Substances 0.000 claims abstract description 20
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 17
- 238000011049 filling Methods 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 239000008267 milk Substances 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- 238000005057 refrigeration Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims description 37
- 239000006188 syrup Substances 0.000 claims description 32
- 235000020357 syrup Nutrition 0.000 claims description 32
- 210000000481 breast Anatomy 0.000 claims description 27
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- 229940039696 lactobacillus Drugs 0.000 claims description 25
- 238000002156 mixing Methods 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims description 18
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- 239000005715 Fructose Substances 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
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- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 abstract description 19
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 abstract description 17
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 7
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- IAKHMKGGTNLKSZ-INIZCTEOSA-N (S)-colchicine Chemical compound C1([C@@H](NC(C)=O)CC2)=CC(=O)C(OC)=CC=C1C1=C2C=C(OC)C(OC)=C1OC IAKHMKGGTNLKSZ-INIZCTEOSA-N 0.000 description 4
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- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 2
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- 201000001431 Hyperuricemia Diseases 0.000 description 2
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- OFCNXPDARWKPPY-UHFFFAOYSA-N allopurinol Chemical compound OC1=NC=NC2=C1C=NN2 OFCNXPDARWKPPY-UHFFFAOYSA-N 0.000 description 2
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- NAFSTSRULRIERK-UHFFFAOYSA-M monosodium urate Chemical class [Na+].N1C([O-])=NC(=O)C2=C1NC(=O)N2 NAFSTSRULRIERK-UHFFFAOYSA-M 0.000 description 1
- 201000001119 neuropathy Diseases 0.000 description 1
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (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 discloses a kind of preparation method for the fermented type sour milk beverage that inhibition purine absorbs, kudzu-vine root powder is allocated with Chinese medicine extract, access lactic acid bacteria is fermented, the zymotic fluid and milk that fermentation is completed are allocated, it adds lactic acid bacteria and carries out secondary fermentation, it is uniformly mixed after fermentation, beginning is filling, and freezer refrigeration after-ripening is put into after filling.The present invention can inhibit purine to be converted into uric acid by the addition of lactic acid bacteria twice and the traditional Chinese medicine ingredients of addition, correct purine metabolic disturbance, adjust uric acid balance, alleviate and diminish inflammation, and advantageous liver shield kidney effect.The main target user of the present invention is to reduce the sub-health population and high lithemia person and ventilation patient that purine absorbs.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of fermented type sour milk beverage for inhibiting purine to absorb
Preparation method.
Background technology
Sour milk beverage refer to using breast or dairy products as raw material, by water is added in lotion made from lactobacillus-fermented, with
And it is drunk made of one or more of modulation of sugar and (or) sweetener, acid, fruit juice, tea, coffee, plant extraction liquid etc.
Material.Sterilization (non-viable bacteria) type whether is divided by sterilization processing according to it and does not sterilize (viable bacteria) type.Its main function
Be that immunological regulation, enhancing human body is promoted to reduce diarrhea to the resistivity of enteric infection, and help to generate vitamin b group with
K more reinforces absorbing calcium, iron, potassium etc..Lactobacteria-containing product on the market, it is general on refer to acidified milk beneficial to mushroom, it is main
It is using the ingredient and sugar in cow's milk, made by the program by lactobacillus-fermented.This kind of product emphasize to help mostly and
It maintains the balance of beneficial bacterium in human body and achievees the purpose that health, although this kind of lactobacillus food has body many benefits,
But have gout and the patient in acute attack stage, it is general it is not recommended that edible.
Gout be by monosodium urate salt (MSU) deposit caused by crystal correlation arthropathy, with purine metabolic disturbance and
(or) hyperuricemia caused by underexcretion is directly related, refer in particular to acute characteristic arthritis and chronic gout stone disease
Disease.
Purine is also known as general woods, is a kind of substance being mainly present in the form of purine nucleotides in human body, organic compound
Object, molecular formula C5H4N4, colourless crystallization.Purine is a kind of metabolin in metabolic processes, is adjusted as energy supply, metabolism
Section and composition coenzyme etc. have highly important effect.
Purine passes through a series of metabolic alterations, and finally formed product (2,6,8- trioxypurine) is called uric acid.Purine
Source is divided into oxygenolysis of the endogenous purine 80% from nucleic acid, and exogenous purine accounts for total purine essentially from food intake
20%, uric acid is without what physiological function in human body, and under normal circumstances, the uric acid generated in vivo, 2/3 is arranged by kidney
Go out, remaining 1/3 is discharged from enteron aisle.If the purine of intake is excessive, body fails to be discharged by purine metabolism and from kidney, these
Substance can ultimately form uric acid, and be accumulated in vivo with crystalline solid.If there is inducement that the uric acid crystal being deposited in soft tissue is caused to be released
Go out, immune system overreaction can be caused to form inflammation.When serum Uric Acid Concentration is excessively high, the diseases such as gout can be caused.
Internal uric acid is constantly generated and is drained, therefore it maintains certain concentration in blood.Every liter of normal person
Uric acid contained in blood, male is 0.42 mM/l hereinafter, women is then no more than 0.357 mM/l.In the conjunction of purine
At with decomposable process, there are many participation of enzyme, the birth defect due to enzyme or certain not yet specific factors, metabolism occur
Disorder makes the synthesis of uric acid increase or be discharged and reduces, as a result can cause hyperuricemia.When serum Uric Acid Concentration is excessively high, urine
Acid is deposited in joint, soft tissue, cartilage and kidney in the form of sodium salt, causes the foreign matter inflammatory reaction of tissue, Cheng Liaoyin
Play the seed of trouble of gout.And gout can cause arthrocele.
The present invention is in view of the above problems, develop a kind of preparation for the fermented type sour milk beverage that purine can be inhibited to absorb
Method.
Invention content
For deficiencies of the prior art, the present invention provides a kind of fermented type lactic acid bacteria drink that inhibition purine absorbs
The preparation method of material, sour milk beverage prepared by this method can effectively inhibit the absorption of purine in food, while block fast
The activity of enzyme in purine metabolic process makes purine nucleotides be converted to purine bases direction, to reduce the uric acid of metabolism production, avoids
Lead to the inducement of gout, while food is absorbed to the people for having suffered from ventilation and is no longer influenced by the influence that purine content is how many in food.
To achieve the goals above, the technical solution adopted by the present invention is as follows：A kind of fermented type for inhibiting purine to absorb breast
The preparation method of acid bacteria beverage, includes the following steps：
1) water is added to carry out boiling 30-60min mulberry leaf, lily, lophatherum gracile, corn stigma and cichory root, cooled and filtered is received
Collect filtrate；
2) filtrate obtained in kudzu-vine root powder and step 1) is allocated, allotment ratio is weight ratio 1:2-4, allotment are completed
After access lactic acid bacteria, ferment, under the conditions of 38-45 DEG C cultivate 4-10h obtain Chinese medicine fermented liquid；
3) by the Chinese medicine fermented liquid obtained with step 2) after fresh milk ultra high temperature short time sterilization by weight 1:0.02-
0.06 ratio is mixed, and is accessed lactic acid bacteria after being uniformly mixed in fermentation tank again and is fermented, in 35-42 DEG C of item
2-6h is cultivated under part obtains fermentative lactobacillus breast；
4) syrup is added in the fermentative lactobacillus breast for obtaining step 3), obtains sour milk beverage, is filled after mixing
Dress is put into 2-8 DEG C of refrigeration 8-12h of freezer and carries out after-ripening after filling.
In order to preferably realize the present invention, further, component described in step 1) is by weight：6-8 parts of mulberry leaf, hundred
8-12 parts of conjunction, 2-6 parts of lophatherum gracile, 4-6 parts of corn stigma, 2-4 parts of cichory root, 50-100 parts of pure water.
In order to preferably realize the present invention, further, pueraria lobata powder fineness described in step 2) is 200-400 mesh.
In order to preferably realize the present invention, further, the lactic acid bacteria accessed in step 2) be lactobacillus bulgaricus and
Streptococcus thermophilus, access amount are weight ratio 2-5%.
In order to preferably realize the present invention, further, fresh milk ultra high temperature short time sterilization condition is in step 3)
135-150 DEG C, 4-15s.
In order to preferably realize the present invention, further, the lactic acid bacteria accessed in step 3) is lactobacillus acidophilus, cheese breast
Bacillus and Bifidobacterium, access amount are weight ratio 2-5%.
In order to preferably realize the present invention, further, the syrup preparation method being added in step 4) is weight ratio sugar 20-
40 parts, 100 parts of pure water, sugar used is one or more of glucose, fructose, sucrose, and superelevation is carried out after syrup mixing
Warm instantaneous sterilizing, sterilising conditions are 135-150 DEG C, 4-15s.
In order to preferably realize the present invention, further, the mixed weight ratio of fermentative lactobacillus breast and syrup is 1:1-2.
Kudzu-vine root powder：For legume pueraria lobata, sweet kudzu root tuber through water mill the clear starch taken, there is antipyretic relieving restlessness, it is raw
It is used for dysphoria with smothery sensation, thirsty, drunk, larynx numbness, boil the effect of Tianjin is quenched the thirst；
Mulberry leaf：For the dried leaf of moraceae plants mulberry, there is dispelling wind and heat from the body, clearing heat and moistening dryness, effect of clearing liver and improving vision；
Lily：For the dry meat scale leaf of liliaceous plant tiger lily, lily or Lilium tenuifolium, have removing toxic substances, the stomach invigorating of reason spleen,
Dampness removing disperse accumulation, antitoxic heart-soothing and sedative promote blood circulation and other effects, are rich in colchicin and potassium；
Lophatherum gracile：For the leaf of grass family lophatherum gracile category herbaceos perennial bamboo, have clearing heat and relieving fidgetness, diuresis work(
Effect；
Corn stigma：For the style and column cap of grass Zea mays, there is diuresis, expel the heat-evil, is soothing the liver, cholagogic, antibacterial
And enhance the multiple efficacies such as immune；
Cichory root：This product is the root of feverfew witloof, has clearing liver cholagogic, stomach strengthening and digestion promoting, inducing diuresis to remove edema.
Compared with prior art, the present invention has the advantages that：
1, the invention firstly uses sent out after the active constituent of five kinds of Chinese medicines as medicine-food two-purpose and kudzu-vine root powder mixing
Ferment can not only reduce the peculiar taste of five kinds of Chinese medicines, can also further enhance the activity of lactic acid bacteria, distinctive function
It is to inhibit the absorption of purine in food and improve the metabolism of purine in vivo, reduces the generation of uric acid, while having diuresis work concurrently again
With further such that uric acid cannot accumulate in vivo；
2, the Chinese medical extract of kudzu-vine root powder, mulberry leaf, lily, lophatherum gracile, corn stigma, this six kinds of medicine-food two-purposes of cichory root exists
There are preferable inhibition, inhibiting rate to be all higher than 50% or more the activity of xanthine oxidase when 2mg/ml, it is fast to prevent
Purine is metabolized as the approach of uric acid in vivo, it is suppressed that the absorption of purine.Wherein kudzu-vine root powder, mulberry leaf, lily, lophatherum gracile, corn stigma,
The 503nhibiting concentration of cichory root is respectively 0.65,1.12,0.78,0.88,0.45,1.32mg/ml.And such inhibition belongs to competition
Property inhibit based on compound inhibition；
3, other than inhibiting purine Absorption And Metabolism, lophatherum gracile therein has diuresis：Normal person's examination is decocted with product 10g
Clothes, diuresis is weak, but can increase the excretion of urine chloride.Its diuresis is weak compared with akebi, umbellate pore furgus, but it increases urine
The excretion of middle amount of chloride is then stronger than umbellate pore furgus.Lithate is promoted to be discharged from urine.Contain a small amount of colchicin and potassium in lily,
Colchicin is the conventional medicament for treating gout acute attack.But it is more to be single use colchicin adverse reaction, mainly
It is gastrointestinal reaction, can also causes bone marrow suppression, hepatic lesion, allergy and neurotoxicity etc..Adverse reaction is related to dosage, kidney function
Can not full person should be reduced use.And the colchicum alkali number contained in lily can just inhibit the activity of purine metabolism process enzyme,
The dosage for generating side effect, therefore dosage safety is not achieved again simultaneously；
4, the Chinese medical extract of six kinds of integration of drinking and medicinal herbs makes sour milk beverage after lactobacillus-fermented, and fermentation can be fine
Improvement beverage flavor and nutritive value, improve the vigor of its active material, increase to the enzymatic activity of purine absorption process
Inhibit；It is that lactic acid bacteria fermentation process production acid single in order to prevent is too many to be carried out at the same time secondary fermentation, and pH reductions are too severe, simultaneously
Different lactic acid bacterias is added twice, and the active lactic acid bacteria drink produced is in good taste, unique flavor；
5, internal purine metabolism gets muddled, and has suffered from the patient of gout, and dietary requirement pays special attention to purine in food
Content, the food of high purine cannot be fed.General sour milk beverage cannot be drunk, but the sour milk beverage of the present invention but can be with
Internal purine metabolism is blocked simultaneously and increases diuresis function, reduces the pain of patient；
6, biodiasmin produced by the invention, which is uric acid to purine metabolism, inhibiting effect, especially with it to xanthine
The active inhibition of oxidizing ferment reduces such use for inhibiting drug, such as not fast to further reduced such mortifier
The use of alcohol reduces the fash caused by using Allopurinol, gastrointestinal reaction such as to reduce the dosage for using Allopurinol
The generation of the adverse reactions such as nausea and vomiting diarrhea, peripheral neuritis, drowsiness；
7, using a large amount of biodiasmin of content in sour milk beverage produced by the present invention, adjusting enterobacteriaceae can be played
Group, promotes the proliferation of intestinal beneficial bacterium, inhibits the breeding of harmful bacteria, to improve the immunity of the human body, promote health, in addition
It absorbs the inhibition of purine so that target user increases, and is a kind of ideal sour milk beverage.
Specific implementation mode
With reference to specific embodiment, invention is further described in detail.
Embodiment 1
A kind of preparation method for the fermented type sour milk beverage for inhibiting purine to absorb, includes the following steps：
1) by 6 parts of mulberry leaf, 8 parts of lily, 2 parts of lophatherum gracile, 4 parts of corn stigma, 2 parts of cichory root adds 50 parts of pure water, boiled
30min is boiled, cooled and filtered collects filtrate；
2) filtrate obtained in the kudzu-vine root powder and step 1) of 200 mesh is allocated, allotment ratio is weight ratio 1:2, it adjusts
With lactic acid bacteria is accessed after the completion, the lactic acid bacteria of access is lactobacillus bulgaricus and streptococcus thermophilus, and access amount is weight ratio
2%, it ferments after access, 10h is cultivated under the conditions of 38 DEG C and obtains Chinese medicine fermented liquid；
3) fresh milk is subjected to ultra high temperature short time sterilization, sterilising conditions are 135 DEG C, 15s, are obtained with step 2) after sterilizing
Chinese medicine fermented liquid by weight 1:0.02 ratio is mixed, secondary access lactic acid after being uniformly mixed in fermentation tank
Bacterium is fermented, and the lactic acid bacteria of secondary access is lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium, and access amount is weight ratio
2%, 6h is cultivated under the conditions of 35 DEG C obtains fermentative lactobacillus breast；
4) syrup is added in the fermentative lactobacillus breast for obtaining step 3), and wherein syrup preparation method is 20 parts of weight ratio sugar,
100 parts of pure water, sugar used are that glucose is a kind of, and ultra high temperature short time sterilization, sterilising conditions 135 are carried out after syrup mixing
DEG C, 15s.Fermentative lactobacillus breast and syrup are 1 by weight:1 mixing, obtain sour milk beverage, carry out after mixing it is filling,
It is put into 2-8 DEG C of refrigeration 8h of freezer after filling and carries out after-ripening.
Embodiment 2
A kind of preparation method for the fermented type sour milk beverage for inhibiting purine to absorb, includes the following steps：
1) by 7 parts of mulberry leaf, 9 parts of lily, 3 parts of lophatherum gracile, 5 parts of corn stigma, 3 parts of cichory root adds 60 parts of pure water, boiled
35min is boiled, cooled and filtered collects filtrate；
2) filtrate obtained in the kudzu-vine root powder and step 1) of 250 mesh is allocated, allotment ratio is weight ratio 1:2.5
Lactic acid bacteria is accessed after the completion of allotment, the lactic acid bacteria of access is lactobacillus bulgaricus and streptococcus thermophilus, and access amount is weight ratio
3%, it ferments after access, 9h is cultivated under the conditions of 39 DEG C and obtains Chinese medicine fermented liquid；
3) fresh milk is subjected to ultra high temperature short time sterilization, sterilising conditions are 140 DEG C, 12s, are obtained with step 2) after sterilizing
Chinese medicine fermented liquid by weight 1:0.03 ratio is mixed, secondary access lactic acid after being uniformly mixed in fermentation tank
Bacterium is fermented, and the lactic acid bacteria of secondary access is lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium, and access amount is weight ratio
3%, 5h is cultivated under the conditions of 36 DEG C obtains fermentative lactobacillus breast；
4) syrup is added in the fermentative lactobacillus breast for obtaining step 3), and wherein syrup preparation method is 25 parts of weight ratio sugar,
100 parts of pure water, sugar used are each half of dextrose and saccharose, carry out ultra high temperature short time sterilization after syrup mixing, sterilize item
Part is 140 DEG C, 12s.Fermentative lactobacillus breast and syrup are 1 by weight:1.2 mixing, obtain sour milk beverage, after mixing
It carries out filling, 2-8 DEG C of freezer refrigeration 9h is put into after filling and carries out after-ripening.
Embodiment 3
A kind of preparation method for the fermented type sour milk beverage for inhibiting purine to absorb, includes the following steps：
1) by 8 parts of mulberry leaf, 10 parts of lily, 4 parts of lophatherum gracile, 6 parts of corn stigma, 4 parts of cichory root adds 80 parts of pure water, carries out
45min is boiled, cooled and filtered collects filtrate；
2) filtrate obtained in the kudzu-vine root powder and step 1) of 300 mesh is allocated, allotment ratio is weight ratio 1:3, it adjusts
With lactic acid bacteria is accessed after the completion, the lactic acid bacteria of access is lactobacillus bulgaricus and streptococcus thermophilus, and access amount is weight ratio
3.5%, it ferments after access, 8h is cultivated under the conditions of 40 DEG C and obtains Chinese medicine fermented liquid；
3) fresh milk is subjected to ultra high temperature short time sterilization, sterilising conditions are 145 DEG C, 8s, are obtained with step 2) after sterilizing
Chinese medicine fermented liquid by weight 1:0.04 ratio is mixed, secondary access lactic acid after being uniformly mixed in fermentation tank
Bacterium is fermented, and the lactic acid bacteria of secondary access is lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium, and access amount is weight ratio
4%, 4h is cultivated under the conditions of 38 DEG C obtains fermentative lactobacillus breast；
4) syrup is added in the fermentative lactobacillus breast for obtaining step 3), and wherein syrup preparation method is 30 parts of weight ratio sugar,
100 parts of pure water, sugar used are to carry out superhigh temperature three kinds each 10 parts in glucose, fructose, sucrose after syrup mixing and instantaneously go out
Bacterium, sterilising conditions are 145 DEG C, 8s.Fermentative lactobacillus breast and syrup are 1 by weight:1.5 mixing, obtain sour milk beverage, mix
Progress is filling after closing uniformly, and 2-8 DEG C of refrigeration 10h of freezer is put into after filling and carries out after-ripening.
Embodiment 4
A kind of preparation method for the fermented type sour milk beverage for inhibiting purine to absorb, includes the following steps：
1) by 8 parts of mulberry leaf, 11 parts of lily, 5 parts of lophatherum gracile, 6 parts of corn stigma, 4 parts of cichory root adds 90 parts of pure water, carries out
45min is boiled, cooled and filtered collects filtrate；
2) filtrate obtained in the kudzu-vine root powder and step 1) of 350 mesh is allocated, allotment ratio is weight ratio 1:3.5
Lactic acid bacteria is accessed after the completion of allotment, the lactic acid bacteria of access is lactobacillus bulgaricus and streptococcus thermophilus, and access amount is weight ratio
4%, it ferments after access, 6h is cultivated under the conditions of 42 DEG C and obtains Chinese medicine fermented liquid；
3) fresh milk is subjected to ultra high temperature short time sterilization, sterilising conditions are 145 DEG C, 8s, are obtained with step 2) after sterilizing
Chinese medicine fermented liquid by weight 1:0.05 ratio is mixed, secondary access lactic acid after being uniformly mixed in fermentation tank
Bacterium is fermented, and the lactic acid bacteria of secondary access is lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium, and access amount is weight ratio
4%, 3h is cultivated under the conditions of 40 DEG C obtains fermentative lactobacillus breast；
4) syrup is added in the fermentative lactobacillus breast for obtaining step 3), and wherein syrup preparation method is 30 parts of weight ratio sugar,
100 parts of pure water, sugar used are glucose, each 15 parts of fructose, and ultra high temperature short time sterilization, sterilising conditions are carried out after syrup mixing
It is 145 DEG C, 8s.Fermentative lactobacillus breast and syrup are 1 by weight:1.8 mixing, obtain sour milk beverage, are uniformly mixed laggard
Row is filling, and 2-8 DEG C of refrigeration 11h of freezer is put into after filling and carries out after-ripening.
Embodiment 5
A kind of preparation method for the fermented type sour milk beverage for inhibiting purine to absorb, includes the following steps：
1) by 8 parts of mulberry leaf, 10 parts of lily, 6 parts of lophatherum gracile, 6 parts of corn stigma, 4 parts of cichory root adds 100 parts of pure water, carries out
55min is boiled, cooled and filtered collects filtrate；
2) filtrate obtained in the kudzu-vine root powder and step 1) of 400 mesh is allocated, allotment ratio is weight ratio 1:3, it adjusts
With lactic acid bacteria is accessed after the completion, the lactic acid bacteria of access is lactobacillus bulgaricus and streptococcus thermophilus, and access amount is weight ratio
3%, it ferments after access, 6h is cultivated under the conditions of 42 DEG C and obtains Chinese medicine fermented liquid；
3) fresh milk is subjected to ultra high temperature short time sterilization, sterilising conditions are 140 DEG C, 10s, are obtained with step 2) after sterilizing
Chinese medicine fermented liquid by weight 1:0.03 ratio is mixed, secondary access lactic acid after being uniformly mixed in fermentation tank
Bacterium is fermented, and the lactic acid bacteria of secondary access is lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium, and access amount is weight ratio
3%, 2h is cultivated under the conditions of 42 DEG C obtains fermentative lactobacillus breast；
4) syrup is added in the fermentative lactobacillus breast for obtaining step 3), and wherein syrup preparation method is 40 parts of weight ratio sugar,
100 parts of pure water, sugar used are three kinds of glucose, fructose and sucrose, carry out ultra high temperature short time sterilization after syrup mixing, sterilize
Condition is 140 DEG C, 10s.Fermentative lactobacillus breast and syrup are 1 by weight:2 mixing, obtain sour milk beverage, after mixing
It carries out filling, 2-8 DEG C of freezer refrigeration 10h is put into after filling and carries out after-ripening.
Embodiment 6
A kind of preparation method for the fermented type sour milk beverage for inhibiting purine to absorb, includes the following steps：
1) by 8 parts of mulberry leaf, 12 parts of lily, 6 parts of lophatherum gracile, 6 parts of corn stigma, 4 parts of cichory root adds 100 parts of pure water, carries out
60min is boiled, cooled and filtered collects filtrate；
2) filtrate obtained in the kudzu-vine root powder and step 1) of 400 mesh is allocated, allotment ratio is weight ratio 1:4, it adjusts
With lactic acid bacteria is accessed after the completion, the lactic acid bacteria of access is lactobacillus bulgaricus and streptococcus thermophilus, and access amount is weight ratio
5%, it ferments after access, 4h is cultivated under the conditions of 45 DEG C and obtains Chinese medicine fermented liquid；
3) fresh milk is subjected to ultra high temperature short time sterilization, sterilising conditions are 150 DEG C, 4s, are obtained with step 2) after sterilizing
Chinese medicine fermented liquid by weight 1:0.06 ratio is mixed, secondary access lactic acid after being uniformly mixed in fermentation tank
Bacterium is fermented, and the lactic acid bacteria of secondary access is lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium, and access amount is weight ratio
5%, 2h is cultivated under the conditions of 42 DEG C obtains fermentative lactobacillus breast；
4) syrup is added in the fermentative lactobacillus breast for obtaining step 3), and wherein syrup preparation method is 40 parts of weight ratio sugar,
100 parts of pure water, sugar used are that glucose is a kind of, and ultra high temperature short time sterilization, sterilising conditions 150 are carried out after syrup mixing
DEG C, 4s.Fermentative lactobacillus breast and syrup are 1 by weight:2 mixing, obtain sour milk beverage, carry out after mixing it is filling,
It is put into 2-8 DEG C of refrigeration 12h of freezer after filling and carries out after-ripening.
The sour milk beverage obtained according to example provided above is through experiment in vitro, to the activity suppression of xanthine oxidase
Ability is：
Note：IC50 refers to the 503nhibiting concentration to xanthine oxidase, unit mg/ml.
The above embodiment of the present invention is only example to illustrate the invention, and is not the implementation to the present invention
The restriction of mode.For those of ordinary skill in the art, other can also be made not on the basis of the above description
With the variation and variation of form.Here all embodiments can not be exhaustive.It is every to belong to technical scheme of the present invention
Row of the changes and variations that derived from still in protection scope of the present invention.
Claims (8)
1. a kind of preparation method for the fermented type sour milk beverage for inhibiting purine to absorb, which is characterized in that include the following steps：
1) water is added to carry out boiling 30-60min mulberry leaf, lily, lophatherum gracile, corn stigma and cichory root, cooled and filtered collects filter
Liquid；
2) filtrate obtained in kudzu-vine root powder and step 1) is allocated, allotment ratio is weight ratio 1:2-4, allotment are completed to be followed by
Enter lactic acid bacteria, ferment, 4-10h is cultivated under the conditions of 38-45 DEG C and obtains Chinese medicine fermented liquid；
3) by the Chinese medicine fermented liquid obtained with step 2) after fresh milk ultra high temperature short time sterilization by weight 1:0.02-0.06's
Ratio is mixed, and is accessed lactic acid bacteria after being uniformly mixed in fermentation tank again and is fermented, is trained under the conditions of 35-42 DEG C
Foster 2-6h obtains fermentative lactobacillus breast；
4) syrup is added in the fermentative lactobacillus breast for obtaining step 3), obtains sour milk beverage, carries out filling, filling after mixing
It is put into 2-8 DEG C of refrigeration 8-12h of freezer after dress and carries out after-ripening.
2. a kind of preparation method for the fermented type sour milk beverage for inhibiting purine to absorb, feature exist according to claim 1
In component described in step 1) is by weight：6-8 parts of mulberry leaf, 8-12 parts of lily, 2-6 parts of lophatherum gracile, 4-6 parts of corn stigma, chrysanthemum
2-4 parts of lettuce root, 50-100 parts of pure water.
3. a kind of preparation method for the fermented type sour milk beverage for inhibiting purine to absorb, feature exist according to claim 1
In pueraria lobata powder fineness described in step 2) is 200-400 mesh.
4. a kind of preparation method for the fermented type sour milk beverage for inhibiting purine to absorb, feature exist according to claim 1
In the lactic acid bacteria accessed in step 2) is lactobacillus bulgaricus and streptococcus thermophilus, and access amount is weight ratio 2-5%.
5. a kind of preparation method for the fermented type sour milk beverage for inhibiting purine to absorb, feature exist according to claim 1
In fresh milk ultra high temperature short time sterilization condition is 135-150 DEG C in step 3), 4-15s.
6. a kind of preparation method for the fermented type sour milk beverage for inhibiting purine to absorb, feature exist according to claim 1
In the lactic acid bacteria accessed in step 3) is lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium, and access amount is weight ratio 2-5%.
7. a kind of preparation method for the fermented type sour milk beverage for inhibiting purine to absorb, feature exist according to claim 1
The syrup preparation method being added in, step 4) is 20-40 part of weight ratio sugar, 100 parts of pure water, sugar used be glucose,
One or more of fructose, sucrose carry out ultra high temperature short time sterilization after syrup mixing, sterilising conditions are 135-150 DEG C, 4-
15s。
8. a kind of preparation method for the fermented type sour milk beverage for inhibiting purine to absorb, feature exist according to claim 1
In the mixed weight ratio of step 4) fermentative lactobacillus breast and syrup is 1:1-2.
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