CN110200186B - Probiotic solid beverage and preparation method thereof - Google Patents

Probiotic solid beverage and preparation method thereof Download PDF

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Publication number
CN110200186B
CN110200186B CN201910636028.7A CN201910636028A CN110200186B CN 110200186 B CN110200186 B CN 110200186B CN 201910636028 A CN201910636028 A CN 201910636028A CN 110200186 B CN110200186 B CN 110200186B
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parts
powder
solid beverage
probiotics
protein peptide
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CN110200186A (en
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陈则华
李文治
唐健
黎攀
杜冰
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Infinitus China Co Ltd
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Infinitus China Co Ltd
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    • 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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L2/52—Adding ingredients
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • 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
    • A23V2400/113—Acidophilus
    • 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
    • A23V2400/531—Lactis

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  • Health & Medical Sciences (AREA)
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  • Engineering & Computer Science (AREA)
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Abstract

The invention relates to the technical field of foods, in particular to a probiotic solid beverage and a preparation method thereof. The beverage is prepared from the following beverages in parts by weight: 0.1-10 parts of lactobacillus rhamnosus, 0.1-10 parts of lactobacillus acidophilus, 0.1-8 parts of bifidobacterium lactis, 0-10 parts of bacillus coagulans, 0-40 parts of soybean protein peptide, 0-40 parts of plukenetia volubilis shell powder, 0.5-5 parts of yam powder, 0.5-5 parts of hawthorn powder, 0.1-3 parts of calcium silicate and 10-95 parts of inulin; wherein the weight parts of the bacillus coagulans and the calophyllum inophyllum shell powder are not 0 at the same time. The probiotics adopted by the probiotic solid beverage provided by the invention are all derived from plants, and the growth of the probiotics can be obviously promoted by using a small amount of the probiotics through the reasonable proportion between the probiotics and the prebiotics derived from the plants, so that the obtained beverage has good effects of resisting diarrhea and improving immunity.

Description

Probiotic solid beverage and preparation method thereof
Technical Field
The invention relates to the technical field of foods, in particular to a probiotic solid beverage and a preparation method thereof.
Background
Probiotics are a class of active microorganisms that can improve the balance of the human intestinal microecology and have positive benefits on the body, and are indispensable elements of human health. The probiotics synthesizes various vitamins, participates in the digestion of food, promotes the intestinal tract peristalsis, inhibits the growth of pathogenic flora and decomposes toxic substances. In china, the following categories of probiotics are mainly approved by the national institutes of health and family planning for human use: lactobacillus, bifidobacterium, enterococcus, streptococcus, bacillus, and Saccharomyces.
The commonly used probiotic strains comprise lactobacillus rhamnosus, bifidobacterium lactis, lactobacillus acidophilus and the like, and can inhibit the generation of harmful substances and promote the growth of immune cells by regulating intestinal flora, thereby playing the beneficial effects of resisting diarrhea, enhancing immunity and the like. The bacillus coagulans has the beneficial characteristics of lactic acid production and bacillus, and is a posterous in the field of probiotics in recent years. Because of the uniqueness of bacillus coagulans, such as strong stress resistance, high temperature resistance, acid resistance, easy storage and the like, the bacillus coagulans is more stable and easy to store than common probiotics; and can successfully enter the intestinal tract to settle through the dual gates of gastric acid and digestive enzyme, thereby playing the role of regulating intestinal flora. Meanwhile, the enzyme has a huge enzyme system, and can produce enzymes such as protease, lipase, amylase, xylanase and the like to promote self growth; can also produce antibacterial substances such as agglutinin and the like to inhibit the growth of other harmful bacteria; and has physiological functions of improving the microenvironment of the gastrointestinal tract, enhancing the immunity of intestinal mucosa and the like. The bacillus coagulans, the bifidobacterium lactis and other common probiotics are compounded and matched, and can be mutually cooperated to efficiently play the roles of resisting diarrhea and improving immunity.
Research shows that the host and the microbial genome jointly regulate and maintain the health of the organism by generating metabolites such as short-chain fatty acids (SCFAs), bile acids, choline, indole and the like, wherein the relative content of acetic acid, propionic acid and butyric acid is high and is about more than 90 percent of the total amount of the SCFAs, and the short-chain fatty acids, the bile acids, the choline and the indole have important effect on the colorectal health of the human body. In actual life, the production of SCFAs can be promoted and harmful bacteria and pathogenic microorganisms can be inhibited by taking dietary fiber, probiotics and prebiotics, and the effect is independent of intestinal microenvironment.
Currently, lactobacillus acidophilus, lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus acidophilus, bifidobacterium lactis, bifidobacterium longum and the like are mainly utilized for the probiotic solid beverage for resisting diarrhea and improving immunity, such as chinese patent application publication nos. CN109329688, CN109042893 and the like; however, the authors of chinese patent application publication No. CN109198356 believe that the above probiotics have high requirements for production process and transportation conditions, are susceptible to the environment, and may reduce the number of viable bacteria after entering the human body, but cannot achieve related effects, so the patent uses inulin, lactitol, fructo-oligosaccharide, xylo-oligosaccharide, stachyose, resistant dextrin, psyllium husk, and other various prebiotics to make solid beverages, selectively stimulates related intestinal flora, and plays a role in promoting and regulating intestinal functions. Although the stimulation of human intestinal flora by various prebiotics can promote the growth of human intestinal flora, the prebiotics can achieve related effects only by the variety and the demand, which causes the increase of production cost, the increase of product selling price and the reduction of purchase willingness of consumers. Therefore, the formula of the probiotic beverage with low prebiotics consumption and obvious effects of resisting diarrhea and improving immunity has important significance.
Disclosure of Invention
In view of the above, the invention aims to provide a probiotic solid beverage and a preparation method thereof, wherein prebiotics adopted by the probiotic solid beverage provided by the invention are all derived from plants, and the growth of the prebiotics can be obviously promoted by using a small amount of prebiotics through reasonable proportioning between the prebiotics and the prebiotics derived from the plants, so that the beverage has good diarrhea resistance and immunity improvement effects.
In order to realize the purpose of the invention, the invention adopts the following technical scheme:
the invention provides a probiotic solid beverage which is prepared from the following raw materials in parts by weight:
0.1-10 parts of lactobacillus rhamnosus, 0.1-10 parts of lactobacillus acidophilus, 0.1-8 parts of bifidobacterium lactis, 0-10 parts of bacillus coagulans, 0-40 parts of soybean protein peptide, 0-40 parts of plukenetia volubilis shell powder, 0.5-5 parts of yam flour, 0.5-5 parts of hawthorn powder, 0.1-3 parts of calcium silicate and 10-95 parts of inulin;
wherein the weight parts of the bacillus coagulans and the plukenetia volubilis linneo shell powder are not 0 at the same time.
The plukenetia volubilis linneo is produced in the region of Yijia in south America and is mainly planted in the regions of Yunnan Pu' er, xishuangbanna, red river and the like in China. The mandragora seed kernel is rich in nutrition, and the contents of protein and grease are particularly outstanding. The protein content of the plukenetia volubilis linneo is reported in the literature to be only lower than that of soybeans, namely 30.1 percent, and higher than that of other oil crops including flaxseeds, perilla seeds and the like. The plukenetia volubilis linneo protein is composed of 18 amino acids including 8 essential amino acids, wherein the contents of threonine, valine, serine, glycine and tyrosine are higher than those of soybeans, flaxseeds, perilla seeds, peanut kernels, walnut kernels and almonds. The content of the necessary amino acid and the total amino acid of the plukenetia volubilis linneo are respectively 11.44 percent and 32.59 percent, are close to that of the soybean protein and are higher than that of oil crops such as flaxseed, perilla seed, peanut kernel, walnut kernel, almond and the like; the essential amino acid accounts for 35.10% of the total amino acid content, and is higher than that of flaxseed, peanut kernel and walnut kernel. The higher the content of the essential amino acid, the more beneficial the immunity of the human body is. In addition, the wisteria florbunda shells are byproducts of wisteria florbunda products, contain a large amount of polyphenol substances and dietary fibers, and have remarkable biological activities of oxidation resistance, tumor resistance and the like; in addition, the discarding amount of the plukenetia volubilis linneo shells is very large, the plukenetia volubilis linneo shells have great development potential, and the utilization rate is extremely low.
The bacillus coagulans is more stable and easy to store, can smoothly enter intestinal tracts through double gates of gastric acid and digestive enzyme for settlement, and plays a role in regulating intestinal flora. Meanwhile, the enzyme system is huge, multiple enzymes are generated to promote the growth of the enzymes and other probiotics such as lactobacillus rhamnosus, lactobacillus acidophilus, bifidobacterium lactis and the like, the generation of harmful substances is inhibited together, the growth of immune cells is promoted, and the multiple probiotics can achieve the purpose of intestinal health through different biological pathways, so that the beneficial effects of resisting diarrhea, enhancing immunity and the like are effectively achieved, and the effect is better than that of singly eating a single strain; and can also generate antibacterial substances such as coagulatin and the like to inhibit the growth and other physiological functions of other harmful bacteria, thereby avoiding the phenomenon that the probiotic beverage does not take effect due to the instability of other common probiotic strains and the reduction of the number of the viable bacteria.
According to the probiotic tea beverage provided by the invention, plant-derived prebiotic substances such as yam flour, hawthorn powder, inulin and embelia laeta protein peptide, embelia laeta shell powder and soybean protein peptide in embelia gracilis are selected, the prebiotic substances are combined with four probiotics such as lactobacillus rhamnosus, lactobacillus acidophilus, bifidobacterium lactis and bacillus coagulans, the result of obviously promoting the growth of the probiotics by using a small amount of prebiotics is realized through reasonable proportioning, and the obtained beverage has good diarrhea resistance and immunity improvement effects.
In the probiotic solid beverage provided by the invention, the plukenetia volubilis linneo shell powder, the yam powder, the hawthorn powder and the inulin are taken as raw materials, and the raw materials are cleaned, dried and crushed to obtain powder, and the powder can also be commercially available.
In some embodiments, in the probiotic solid beverage, the weight parts of the raw materials are as follows:
0.5-8 parts of lactobacillus rhamnosus, 0.5-8 parts of lactobacillus acidophilus, 0.5-6 parts of bifidobacterium lactis, 0.5-8 parts of bacillus coagulans, 5-30 parts of soybean protein peptide, 5-30 parts of plukenetia volubilis linneo protein peptide, 5-35 parts of plukenetia volubilis linneo shell powder, 1-4 parts of yam powder, 1-4 parts of hawthorn powder, 0.5-2 parts of calcium silicate and 20-80 parts of inulin.
In some specific embodiments, in the probiotic solid beverage, the weight parts of the raw materials are as follows:
1.2 parts of lactobacillus rhamnosus, 1.2 parts of lactobacillus acidophilus, 1.6 parts of bifidobacterium lactis, 4 parts of bacillus coagulans, 20.5 parts of soybean protein peptide, 10.5 parts of plukenetia volubilis protein peptide, 8.5 parts of plukenetia volubilis shell powder, 1.5 parts of yam powder, 1.5 parts of hawthorn powder, 1 part of calcium silicate and 48.5 parts of inulin.
In some embodiments, in the probiotic solid beverage, the weight parts of the raw materials are as follows:
0.1-10 parts of lactobacillus rhamnosus, 0.1-10 parts of lactobacillus acidophilus, 0.1-8 parts of bifidobacterium lactis, 0-10 parts of bacillus coagulans, 0-40 parts of soybean protein peptide, 0-40 parts of plukenetia volubilis protein peptide, 0.5-5 parts of yam powder, 0.5-5 parts of hawthorn powder, 0.1-3 parts of calcium silicate and 10-95 parts of inulin;
wherein the weight portion of the bacillus coagulans is not 0.
In some specific embodiments, in the probiotic solid beverage, the weight parts of the raw materials are as follows:
0.625 part of lactobacillus rhamnosus, 0.625 part of lactobacillus acidophilus, 1.75 parts of bifidobacterium lactis, 3 parts of bacillus coagulans, 18 parts of soybean protein peptide, 18 parts of plukenetia volubilis protein peptide, 3 parts of yam powder, 4 parts of hawthorn powder, 1 part of calcium silicate and 50 parts of inulin.
In some embodiments, in the probiotic solid beverage, the weight parts of the raw materials are as follows:
0.1-10 parts of lactobacillus rhamnosus, 0.1-10 parts of lactobacillus acidophilus, 0.1-8 parts of bifidobacterium lactis, 0-40 parts of soybean protein peptide, 0-40 parts of plukenetia volubilis linneo shell powder, 0.5-5 parts of yam powder, 0.5-5 parts of hawthorn powder, 0.1-3 parts of calcium silicate and 10-95 parts of inulin;
wherein the weight portion of the plukenetia volubilis linneo shell powder is not 0.
In some specific embodiments, in the probiotic solid beverage, the weight parts of the raw materials are as follows:
1 part of lactobacillus rhamnosus, 1 part of lactobacillus acidophilus, 2 parts of bifidobacterium lactis, 15 parts of soybean protein peptide, 10 parts of plukenetia volubilis linneo shell powder, 2 parts of yam powder, 2 parts of hawthorn powder, 1 part of calcium silicate and 56 parts of inulin.
In the probiotic tea beverage provided by the invention, the number of the live bacteria of the lactobacillus rhamnosus, the lactobacillus acidophilus and the bifidobacterium lactis is 200-2000 hundred million/g, and the number of the live bacteria of the bacillus coagulans is 20-200 hundred million/g.
The invention also provides a preparation method of the probiotic solid beverage, which comprises the following process flows of:
commercial raw materials → pretreatment → material weighing → mixing → filling → packaging coding → metal detection → heat shrinkage → finished product.
In some specific embodiments, the solid beverage prepared by the method is 2g per bag, and the total addition amount of viable bacteria in each bag can reach 50-500 hundred million. The product is taken 1 bag and mixed with warm boiled water (below 37 deg.C) for eating; it is recommended to eat 1 bag per day.
The probiotic tea beverage provided by the invention takes the plukenetia volubilis linneo protein peptide, the plukenetia volubilis linneo shell powder, the yam powder, the hawthorn powder and the inulin in plukenetia volubilis linneo as plant sources of prebiotics, combines the prebiotics with four probiotics, namely lactobacillus rhamnosus, lactobacillus acidophilus, bifidobacterium lactis and bacillus coagulans, realizes the result of obviously promoting the growth of the probiotics by using a small amount of prebiotics through reasonable proportioning, and can reduce the production cost and the product price. Meanwhile, animal feeding experiment results show that the probiotic solid beverage has obvious functions of resisting diarrhea and improving immunity.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below.
FIG. 1 shows a statistical chart of dry and wet specific gravities of mouse feces;
FIG. 2 shows the effect of different concentrations of prebiotics on the viable count of complex probiotics;
figure 3 shows the effect of different concentrations of prebiotics on the total acid producing capacity of complex probiotics;
figure 4 effect of different prebiotics on short chain fatty acid production by complex probiotics.
Detailed Description
The invention discloses a probiotic solid beverage and a preparation method thereof, and a person skilled in the art can use the contents for reference and properly improve process parameters to realize the probiotic solid beverage. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
The description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
The test materials adopted by the invention are all common commercial products and can be purchased in the market.
The invention is further illustrated by the following examples:
example 1
The probiotic solid beverage comprises the following components in percentage by weight: 0.625 part of lactobacillus rhamnosus, 0.625 part of lactobacillus acidophilus, 1.75 parts of bifidobacterium lactis, 3 parts of bacillus coagulans, 18 parts of soybean protein peptide, 18 parts of plukenetia volubilis protein peptide, 3 parts of yam powder, 4 parts of hawthorn powder, 1 part of calcium silicate and 50 parts of inulin.
The preparation method comprises the following steps: commercial raw materials → pretreatment → material weighing → mixing → filling → packaging coding → metal detection → heat shrinkage → finished product.
Example 2
The probiotic solid beverage comprises the following components in percentage by weight: 1 part of lactobacillus rhamnosus, 1 part of lactobacillus acidophilus, 2 parts of bifidobacterium lactis, 15 parts of soybean protein peptide, 10 parts of plukenetia volubilis linneo shell powder, 2 parts of yam powder, 2 parts of hawthorn powder, 1 part of calcium silicate and 56 parts of inulin.
The preparation method is the same as example 1.
Example 3
The probiotic solid beverage comprises the following components in percentage by weight: 1.2 parts of lactobacillus rhamnosus, 1.2 parts of lactobacillus acidophilus, 1.6 parts of bifidobacterium lactis, 4 parts of bacillus coagulans, 20.5 parts of soybean protein peptide, 10.5 parts of plukenetia volubilis protein peptide, 8.5 parts of plukenetia volubilis shell powder, 1.5 parts of yam powder, 1.5 parts of hawthorn powder, 1 part of calcium silicate and 48.5 parts of inulin.
The preparation method is the same as example 1.
Comparative example 1
The probiotic solid beverage comprises the following components in percentage by weight: 1 part of lactobacillus rhamnosus, 1 part of lactobacillus acidophilus, 2 parts of bifidobacterium lactis, 10 parts of embelia laeta shell powder, 2 parts of yam powder, 2 parts of hawthorn powder, 1 part of calcium silicate and 81 parts of inulin.
The preparation method is the same as example 1.
Comparative example 2
The probiotic solid beverage comprises the following components in percentage by weight: 1.2 parts of lactobacillus rhamnosus, 1.2 parts of lactobacillus acidophilus, 1.6 parts of bifidobacterium lactis, 4 parts of bacillus coagulans, 20.5 parts of soybean protein peptide, 10.5 parts of plukenetia volubilis protein peptide, 1 part of calcium silicate and 60 parts of inulin.
The preparation method is the same as example 1.
Example 4 efficacy test
1. Test experiment for improving intestinal tract and immunity
1. Laboratory animal
40 SPF-level Kunming mice are randomly divided into 4 groups, each group comprises 10 mice (each half of male and female), and are provided by Guangdong province experimental animal center and raised in SPF-level mouse house of the Experimental animal center of southern China university of agriculture. According to the regulation of GB14925-2010, the mice are raised in an environment with humidity and temperature of 20-24 ℃, the light and shade alternation time of day and night is 12h/12h, and the discomfort of the animals is reduced as much as possible in the experimental process.
2. Grouping
Group A: a blank control group, wherein the gavage is performed at 9 am every day, the gavage is performed at 0.2 mL/day for each patient, and the gavage is performed continuously for 30 days;
group B: according to the recommended daily intake of 2g/60kg (i.e. 0.03g/kg BW) for human body in the embodiment 1, the stomach is infused and dissolved by normal saline; the gavage amount is 0.2 mL/day/mouse, the gavage is carried out at 9 am every day, and the gavage is continuously carried out for 30 days;
group C: according to the recommended daily intake of 2g/60kg (namely 0.03g/kg BW) of the human body in the embodiment 2, the stomach is infused and dissolved by normal saline; the gavage amount is 0.2 mL/day/mouse, the gavage is carried out at 9 am every day, and the gavage is continuously carried out for 30 days;
group D: according to the recommended daily intake of 2g/60kg (namely 0.03g/kg BW) of the human body in the embodiment 3, the stomach is infused and dissolved by normal saline; the gavage amount is 0.2 mL/day/patient, and the gavage is performed at 9 a.m. every day for 30 days continuously.
Group E: the human body recommended daily intake of 2g/60kg (i.e. 0.03g/kg BW) was gavaged as in comparative example 1, and dissolved in normal saline; the gavage amount is 0.2 mL/day/patient, and the gavage is performed at 9 a.m. every day for 30 days continuously.
And group F: the human body recommended daily intake of 2g/60kg (i.e. 0.03g/kg BW) was gavage according to comparative example 2, and dissolved in normal saline; the gavage amount is 0.2 mL/day/mouse, and the gavage is performed for 30 days continuously at 9 a.m..
3. Sample collection and processing
The mice were sacrificed after blood collection, the thymus and spleen were removed, and the peripheral tissues were peeled off and weighed. Then collecting in a sterile centrifuge tube, sealing by a screw cap, quickly freezing by liquid nitrogen, and storing in a refrigerator at the temperature of 80 ℃ below zero. And calculating the immune organ index.
4. Sample analysis
Thymus index = thymus mass (g)/body weight (g);
spleen index = spleen mass (g)/body weight (g).
5. Results of the experiment
The experimental result is judged as the significant difference when P is less than 0.05. The results are shown in Table 1.
TABLE 1 statistical table of weight, immune organ weight and immune organ index of test for improving intestinal tract and immunity
Figure GDA0003790736240000071
Figure GDA0003790736240000081
The results show that the thymus index and the spleen index of each group (B, C and D) of the examples 1, 2 and 3 are obviously increased compared with the blank control group (A), which indicates that the probiotic drink provided by the invention has good effect of improving immunity, wherein the effect of the group (B) of the example 1 and the group (D) of the example 3 is the best.
Compared with comparative examples 1 and 2 (groups E and F), the implementation cases 2 and 3 (groups C and D) respectively have higher thymus index and spleen index than those of the groups E and F, which shows that the prebiotics provided by the invention can effectively improve the immunity on the basis of the probiotic effect.
2. Efficacy evaluation test of anti-dysbacteriosis diarrhea
1. Laboratory animal
SPF-grade KM mice, 18-22g, each group comprises 16 mice (half female and half male), and are adapted to the culture environment in an animal room for 2-3 days;
2. grouping
Group A: blank control group (gavage with normal saline, 0.1mL/10g by volume);
group B: example 1 treatment group (samples of example 1 were continued after successful gavage with triple antibiotic), administered at a recommended daily intake of 2g/60kg (i.e., 0.03g/kg BW);
group C: example 2 treatment group (samples of example 2 were continued after successful gavage with triple antibiotic), 2g/60kg (i.e., 0.03g/kg BW) of daily intake was administered as recommended by humans;
group D: example 3 treatment group (samples of example 3 were continued after successful gavage with triple antibiotic), 2g/60kg (i.e., 0.03g/kg BW) of daily intake was administered as recommended by humans;
group E: the treatment group of comparative example 1 (the samples of comparative example 1 are continuously given after the success of the triple antibiotic intragastric lavage and molding) is administrated according to the recommended daily intake of 2g/60kg (namely 0.03g/kg BW) of human body;
and group F: comparative example 2 treatment group (samples of comparative example 2 were continued after successful gavage and molding with triple antibiotic), the administration was carried out at a daily intake of 2g/60kg (i.e., 0.03g/kg BW) according to human recommendations;
group G: a self-healing group (after the triple antibiotic gastric perfusion and the molding are successful, the gastric perfusion is continued to the physiological saline, and the volume is 0.1mL/10 g);
after animal diarrhea molding succeeds, groups A to G are continuously administrated by gastric lavage every day, and the dry-wet weight ratio of excrement of each group is recorded until the mice are cured.
3. Triple antibiotic intragastric molding scheme
Penicillin (ampicillin) + aminoglycoside (streptomycin) + macrolide (clindamycin) at a dose of 700+790+395mg/kg, and normal saline is dissolved or suspended for intragastric administration for 14 days.
The recommended daily intake of human bodies of the samples (groups B to F) prepared according to the embodiment examples 1 to 3 and the comparative examples 1 to 2 was 2G/60kg (i.e., 0.03G/kgBW), and a blank control group (group A without molding) and a self-healing group (group G with normal saline continuously after molding was successful) were set. SPF-grade KM mice are used, and the test objects are continuously administered by intragastric administration to each group every day, and the dry-wet weight ratio of excrement of each group is recorded until the mice are cured. The results are shown in FIG. 1.
4. Sample collection and processing
A certain amount of feces are collected, weighed wet, then completely dried in an oven (complete drying means drying at 95 ℃ for half an hour with the mass change of the sample less than 1%), weighed again, and the dry-wet-weight ratio is calculated.
5. Results of the experiment
The experimental result is judged to be significant difference by P < 0.05. The results are shown in FIG. 1.
As can be seen from fig. 1, the diarrheal mice healed on day 8; the dry-wet proportion of the excrement of the mice taking the solid beverage prepared by the formula of the embodiment 1, 2 and 3 (B, C and D groups) is obviously increased compared with that of self-healing mice on the 2 nd day, and the mice in the B, C and D groups can be healed and keep stable on the 6 th day; in addition, the mice taking the solid beverages of the formulations of comparative examples 1 and 2 (groups E and F) healed and remained stable on day 7, but the effect was less rapid than that of examples 1, 2 and 3. The result shows that the probiotic beverage has good anti-diarrhea effect, and the prebiotics added in the invention are beneficial to improving the anti-diarrhea efficiency.
3. Novel prebiotic function evaluation test
The research takes the soybean polypeptide and the yam polysaccharide which is the main active ingredient in the yam powder as research objects, and discusses the possibility of using the yam polysaccharide and the soybean polypeptide as novel prebiotics by observing 4 indexes of viable count, pH value, total acid and short-chain fatty acid in the growth process of the composite prebiotics and comparing with the traditional prebiotics inulin.
1. Effect of prebiotics on the proliferative capacity of Complex Probiotics
Adding rhizoma Dioscoreae polysaccharide and soybean polypeptide with concentrations of 0.5%, 1%, 1.5%, and 2% (m/v) into glucose intestinal flora fermentation culture solution (GAM) with inulin as control; and inoculating three composite probiotics containing lactobacillus rhamnosus R11, lactobacillus acidophilus R418 and bifidobacterium lactis B94 according to the inoculation amount of 106cfu/mL, and performing anaerobic fermentation at 37 ℃ for 24 hours.
As can be seen from fig. 2, after 24h of culture, compared to the blank control (i.e. the concentration of added prebiotics is 0), all of the 3 different prebiotics can increase the viable count of the probiotic, and their proliferation ability to the probiotic is strong and weak: inulin, yam polysaccharide and soybean polypeptide, and the addition concentration and regularity of each prebiotic for increasing the viable count of the probiotics are different.
2. Effect of prebiotics on acid production ability of Complex Probiotics
As can be seen from FIG. 3, after the fermentation broth is cultured for 24 hours, the total acid content of the composite probiotics can be increased by the 3 prebiotics, and when the addition concentration is 1.0%, the acid production effect of the composite probiotics is the best.
3. Effect of different prebiotics on the production of short chain fatty acids from Complex Probiotics
And (3) selecting the fermentation liquor of the prebiotics with the addition of 1.0% for detection, and determining the contents of the lactic acid and the butyric acid. As can be seen from fig. 4, the addition of yam polysaccharide, soybean polypeptide and inulin can make the composite probiotics generate more lactic acid and acetic acid, wherein the lactic acid production amount of the fermentation broth added with yam polysaccharide and soybean polypeptide prebiotics is higher than that of inulin, and is respectively 1.71 and 1.83 times higher, but slightly lower than that of blank control; the fermentation liquor added with yam polysaccharide and soybean polypeptide has higher acetic acid production amount than that added with the same amount of inulin and blank group, which respectively reaches 0.049g/100g and 0.083g/100g.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims (3)

1. The probiotic solid beverage with the effects of resisting diarrhea and improving immunity is characterized by being prepared from the following raw materials in parts by weight:
1.2 parts of lactobacillus rhamnosus, 1.2 parts of lactobacillus acidophilus, 1.6 parts of bifidobacterium lactis, 4 parts of bacillus coagulans, 20.5 parts of soybean protein peptide, 10.5 parts of plukenetia volubilis protein peptide, 8.5 parts of plukenetia volubilis shell powder, 1.5 parts of yam powder, 1.5 parts of hawthorn powder, 1 part of calcium silicate and 48.5 parts of inulin; or
0.625 part of lactobacillus rhamnosus, 0.625 part of lactobacillus acidophilus, 1.75 parts of bifidobacterium lactis, 3 parts of bacillus coagulans, 18 parts of soybean protein peptide, 18 parts of plukenetia volubilis protein peptide, 3 parts of yam powder, 4 parts of hawthorn powder, 1 part of calcium silicate and 50 parts of inulin; or
1 part of lactobacillus rhamnosus, 1 part of lactobacillus acidophilus, 2 parts of bifidobacterium lactis, 15 parts of soybean protein peptide, 10 parts of plukenetia volubilis linneo shell powder, 2 parts of yam powder, 2 parts of hawthorn powder, 1 part of calcium silicate and 56 parts of inulin.
2. The probiotic solid beverage according to claim 1, wherein the viable count of lactobacillus rhamnosus, lactobacillus acidophilus and bifidobacterium lactis is 200-2000 hundred million/g, and the viable count of bacillus coagulans is 20-200 hundred million/g.
3. The method for preparing the probiotic solid beverage according to claim 1 or 2, characterized by comprising the following steps: weighing the raw materials after pretreatment in proportion, mixing, filling, packaging, coding, and performing metal detection and thermal shrinkage to obtain the probiotic solid beverage.
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