CN112970993A - Lycium ruthenicum probiotic beverage and preparation method thereof - Google Patents

Lycium ruthenicum probiotic beverage and preparation method thereof Download PDF

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Publication number
CN112970993A
CN112970993A CN202110196168.4A CN202110196168A CN112970993A CN 112970993 A CN112970993 A CN 112970993A CN 202110196168 A CN202110196168 A CN 202110196168A CN 112970993 A CN112970993 A CN 112970993A
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lycium ruthenicum
powder
probiotic
auxiliary materials
extract
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李想
崔永成
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Xinjiang Heiguo Wolfberry Biological Technology Co ltd
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Xinjiang Heiguo Wolfberry Biological Technology 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
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
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    • 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
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    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
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    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
    • A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
    • 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
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    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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    • 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
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
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    • 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
    • A23V2400/517—Bifidum
    • 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
    • A23V2400/533—Longum

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Abstract

The invention discloses a lycium ruthenicum probiotic beverage and a preparation method thereof. The paint comprises the following components in parts by weight: 30-50% of lycium ruthenicum fruit powder, 15-25% of lycium ruthenicum extract, 5-10% of skim milk powder, 3-15% of probiotic powder and 10-30% of auxiliary materials; the preparation method comprises the following steps: (1) uniformly mixing auxiliary materials with the same quantity as the beneficial bacterium powder with the beneficial bacterium powder according to the formula, then adding the rest auxiliary materials, and mixing and stirring; (2) and (2) sieving the product obtained in the step (1) by a sieve of 60-80 meshes, enabling the water content to be lower than 5% and the water activity to be lower than 0.25, then adding the lycium ruthenicum mill fruit powder, the lycium ruthenicum mill extract and the skim milk powder, uniformly mixing, and carrying out aseptic packaging. The probiotics used by the invention has better acid resistance, cholate resistance and intestinal colonization ability, can ensure that the probiotics effectively exert the probiotic characteristics, and the prepared probiotic solid beverage has no other side effects, good taste and the effect of improving immunity.

Description

Lycium ruthenicum probiotic beverage and preparation method thereof
Technical Field
The invention belongs to the technical field of beverage preparation, and particularly relates to a lycium ruthenicum probiotic beverage and a preparation method thereof.
Background
The immunity is a self defense mechanism of a human body, and is the capability of the human body to recognize and eliminate foreign matters such as viruses and bacteria which externally invade the body, recognize and treat self cells of aging, damage, death and degeneration, mutation and virus infected cells, and the low immunity state; namely, when the body is invaded by foreign bacteria and viruses, the body resistance is reduced. The low immunity of the organism is easy to cause the invasion of bacteria, viruses, fungi and the like, so the most direct expression of the low immunity is that the organism is easy to get ill.
The probiotics can enhance immunity by influencing specific and nonspecific immune response of an organism, promote lymphoT cells and lymphoB cells to proliferate and differentiate into plasma cells to generate cytokines IL-2 and IL-10, antibodies IgA and IgG and the like to participate in humoral immunity and cell immune specific regulation of the organism, improve phagocytic activity of mononuclear macrophages, induce secretion of active oxygen, lysosomal enzyme, mononuclear factors and the like, prevent invasion of harmful substances such as pathogenic microorganisms and the like and participate in nonspecific immune regulation. The probiotics not only can improve immunity, but also has the effects of regulating and maintaining the balance of intestinal flora structure, reducing cholesterol, resisting oxidation, reducing blood sugar and the like.
Prebiotics are a class of dietary supplements that selectively promote the metabolism and proliferation of beneficial bacteria in the body without stimulating potentially pathogenic or spoilage-active harmful bacteria, thereby improving host health and the composition of food that is not digestible by humans. The prebiotics enter the human body and mainly play the following roles: promoting the proliferation and growth of lactobacillus and bifidobacterium in intestinal tract; has strong immunostimulating effect, and can enhance macrophage activity to generate antibiotic, and further stimulate lymphocyte to divide and reproduce continuously.
The polydextrose is a high-quality prebiotic and can effectively promote the proliferation and colonization of bifidobacteria and lactobacilli in vivo. After being eaten, the food reaches the small intestine through the oral cavity, the esophagus and the stomach, enters the lymph and immune system through pinocytosis, stimulates and enhances the phagocytic activity of immune cells such as NK cells, macrophages and the like, improves the phagocytic capacity of the macrophages to be more than 10 times of the ordinary times, stimulates and releases interleukin to enhance the capability of resisting harmful toxin of a human body and effectively enhances the capability of removing the toxin of the human body; and the IgM antibody is promoted to be generated, and the human immunity is improved. Fructo-oligosaccharide, tremella polysaccharide, galacto-oligosaccharide and the like are excellent prebiotics at the same time, and have good immunity improving effect.
The black medlar fruit powder and the extract thereof have sweet taste and mild property, and are rich in various nutritional ingredients such as protein, medlar polysaccharide, amino acid, vitamin, mineral substances, trace elements and the like. The blueberry fruit juice also contains abundant black fruit pigment (natural procyanidine, OPC for short), the OPC content of the black fruit pigment exceeds that of the blueberry fruit, and the natural wild plant with the highest OPC content is found in 2016. Procyanidin OPC is the most effective natural water-soluble free radical scavenger, and can effectively scavenge free radicals in human body, prevent skin problems in human body and resist aging.
Chinese patent publication CN106659747A discloses the use of lactobacillus rhamnosus for promoting recovery of intestinal flora diversity after dysbiosis: by preparing lactobacillus rhamnosus into a form which can be orally administered, the lactobacillus rhamnosus can be used for maintaining or increasing the diversity of intestinal flora of a subject, relieving intestinal dysbiosis of the subject caused by antibiotics, and preventing intestinal bacterial infection or the development of diseases caused by pathogenic bacteria in the intestinal tract of the subject. However, the oral preparation containing probiotics prepared in the patent has few types of probiotics, cannot fully exert the synergistic effect among various probiotics, and does not fully consider the problems of survival rate and stability of the probiotics in the storage process in the preparation process.
In recent years, probiotic products, lycium ruthenicum products and immunity enhancing products are hot spots, and the lycium ruthenicum probiotic solid beverage capable of enhancing immunity can meet the requirements of people on enhancing immunity and the requirements of people on intestinal health and digestion improvement. Therefore, it is necessary to develop a safe and mild product which is reliable and effective and is convenient to carry.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the lycium ruthenicum probiotic beverage and the preparation method thereof, and the problem that the existing functional beverage is poor in effect can be effectively solved.
In order to achieve the purpose, the technical scheme adopted by the invention for solving the technical problems is as follows:
the lycium ruthenicum probiotic beverage comprises the following components in parts by weight:
30-50% of lycium ruthenicum fruit powder, 15-25% of lycium ruthenicum extract, 5-10% of skim milk powder, 3-15% of probiotic powder and 10-30% of auxiliary materials.
Further, the paint comprises the following components in parts by weight:
30% of lycium ruthenicum fruit powder, 15% of lycium ruthenicum extract, 5% of skim milk powder, 5% of probiotic powder and 13.5% of auxiliary materials.
Further, the probiotic powder comprises the following components in parts by weight: 1-3% of bifidobacterium lactis, 0.5-2% of bifidobacterium longum, 1-3% of bifidobacterium bifidum, 1-3% of lactobacillus plantarum and 1-3% of lactobacillus rhamnosus.
Further, the probiotic powder is a commercial product, or can be prepared in the following way:
selecting a glycerol tube storage single strain, thawing at 37 ℃, streaking and inoculating the glycerol tube storage single strain to an MRS agar culture medium, selecting a single colony on a flat plate, inoculating the single colony on the flat plate to an MRS liquid culture medium, culturing the single colony to a logarithmic growth phase to be used as a seed leavening agent, obtaining a fermentation liquid by adopting high-density culture, centrifuging by using a centrifugal machine to obtain bacterial sludge, mixing and emulsifying the bacterial sludge and a skim milk protective agent, and then freeze-drying and crushing the mixture to obtain the freeze-dried powder of bifidobacterium lactis, bifidobacterium longum, bifidobacterium bifidum, lactobacillus plantarum and lactobacillus rhamnosus.
Further, the auxiliary materials comprise the following components in parts by weight: 1-2% of polydextrose, 1-2% of fructo-oligosaccharide and 8-15% of galacto-oligosaccharide.
Further, the preparation method of the lycium ruthenicum extract comprises the following steps:
(1) soaking lycium ruthenicum in 5-10 wt% sodium chloride solution for 20-30 min, further soaking in 70-90% ethanol for 10-30 min, drying, and crushing to obtain particles of 100-200 meshes;
(2) mixing choline chloride, phenol and an aqueous solution according to a molar ratio of 0.5-1: 1.5-3: 1-3, and stirring at 60-80 ℃ for 30-60 min;
(3) adding the powder prepared in the step (1) into the solution obtained in the step (2), and carrying out ultrasonic treatment at 50-70 ℃ and 300-600W for 30-50 min; filter pressing, and collecting filtrate; the weight ratio of the powder to choline chloride is 1-3: 0.01-0.5;
(4) adding absolute ethyl alcohol with the volume 3-4 times of the filtrate, standing for 3-5 hours, centrifuging at 3000-5000 r/min, collecting supernatant, volatilizing the ethyl alcohol, washing with clear water, and drying.
Further, the concentration of the sodium chloride solution in the step (1) was 5 wt%.
Further, the molar ratio of choline chloride, phenol and aqueous solution was 1:3: 1.5.
Further, the weight ratio of the powder to choline chloride was 2: 0.5.
Further, the ultrasonic conditions were 64 ℃ and 340W for 40 min.
The preparation method of the lycium ruthenicum probiotic beverage comprises the following steps:
(1) uniformly mixing auxiliary materials with the same quantity as the beneficial bacterium powder with the beneficial bacterium powder according to a formula, then adding the rest auxiliary materials under the condition of 60-100 r/min, and mixing and stirring for 20-30 min;
(2) and (2) sieving the product obtained in the step (1) by a sieve of 60-80 meshes, enabling the water content to be lower than 5% and the water activity to be lower than 0.25, then adding the lycium ruthenicum mill fruit powder, the lycium ruthenicum mill extract and the skim milk powder, uniformly mixing, and carrying out aseptic packaging.
The invention has the beneficial effects that:
1. the lactobacillus such as bifidobacterium lactis, lactobacillus rhamnosus, bifidobacterium bifidum and the like used in the probiotic solid beverage are physiological resident bacteria in human intestinal tracts, have the effects of improving immunity and improving the environment in the intestinal tracts and have the probiotic effect. The probiotics, the prebiotics and the lycium ruthenicum fruit powder are combined, so that the proliferation and the planting of the probiotics can be promoted, and the self effect can be exerted. The solid beverage of the invention not only improves immunity, but also has the effects of improving intestinal tracts, reducing cholesterol, aiding digestion and the like.
2. The probiotics used by the invention has better acid resistance, cholate resistance and intestinal tract colonization ability, can ensure that the probiotics effectively exert the probiotic characteristics, and the prepared probiotic solid beverage has no other side effects and can be taken as food for a long time. In addition, the invention has scientific formula, good taste and the efficacy of improving immunity.
3. When the lycium ruthenicum extract is prepared, 5-10 wt% of sodium chloride solution and ethanol are adopted to easily soak lycium ruthenicum, so that the effect of wall breaking can be achieved, and the effective components can be conveniently and smoothly dissolved out in the subsequent extraction process. Meanwhile, the ultrasonic extraction can further destroy cell walls, and can also lead the extraction solvent to forcibly enter the inside of the cells through the ultrasonic, thereby improving the extraction efficiency.
4. The extraction solvent is formed by mixing choline chloride, phenol and an aqueous solution according to a molar ratio of 0.5-1: 1.5-3: 1-3, has the same property as an organic solvent, is non-toxic, safe and green, and has an extraction efficiency of active ingredients of lycium ruthenicum which is obviously higher than that of a conventional organic solvent.
5. The lycium ruthenicum extract obtained by extraction is rich in various nutritional ingredients such as protein, lycium ruthenicum polysaccharide, amino acid, vitamin, mineral substances, trace elements and the like, and also contains rich lycium ruthenicum pigment (natural procyanidine, referred to as OPC for short), so that the lycium ruthenicum extract has excellent anti-aging effect and the like. In addition, the lycium ruthenicum extract can be matched with the probiotic powder, so that the improvement effect of the probiotic powder on the intestinal tract is enhanced, and the absorption rate of the product is effectively improved.
Detailed Description
The following description of the embodiments of the present invention is provided to facilitate the understanding of the present invention by those skilled in the art, but it should be understood that the present invention is not limited to the scope of the embodiments, and it will be apparent to those skilled in the art that various changes may be made without departing from the spirit and scope of the invention as defined and defined in the appended claims, and all matters produced by the invention using the inventive concept are protected.
Example 1
The lycium ruthenicum probiotic beverage comprises the following components in parts by weight:
30% of black wolfberry fruit powder, 15% of black wolfberry extract, 5% of skim milk powder, 1% of bifidobacterium lactis, 2% of bifidobacterium longum, 1% of bifidobacterium bifidum, 1% of lactobacillus plantarum, 1% of lactobacillus rhamnosus, 1.5% of polydextrose, 2% of fructo-oligosaccharide and 10% of galacto-oligosaccharide
The preparation method of the lycium ruthenicum extract comprises the following steps:
(1) soaking Lycium ruthenicum Murr in 5 wt% sodium chloride solution for 30min, soaking in 70% ethanol for 30min, drying, and pulverizing to obtain 200 mesh powder;
(2) mixing choline chloride, phenol and an aqueous solution according to a molar ratio of 1:3:1.5, and stirring at 80 ℃ for 30 min;
(3) adding the powder prepared in the step (1) into the solution obtained in the step (2), and carrying out ultrasonic treatment at 64 ℃ and 340W for 40 min; filter pressing, and collecting filtrate; the weight ratio of the powder to choline chloride is 2: 0.5;
(4) adding absolute ethyl alcohol with the volume 3-4 times of the filtrate, standing for 3-5 h, centrifuging at 3000r/min, collecting supernatant, volatilizing the ethyl alcohol, washing with clear water, and drying.
The preparation method of the lycium ruthenicum probiotic beverage comprises the following steps:
(1) uniformly mixing auxiliary materials with the same quantity as the beneficial bacterium powder with the beneficial bacterium powder according to a formula, then adding the rest auxiliary materials under the condition of 60-100 r/min, and mixing and stirring for 20-30 min;
(2) and (2) sieving the product obtained in the step (1) by a sieve of 60-80 meshes, enabling the water content to be lower than 5% and the water activity to be lower than 0.25, then adding the lycium ruthenicum mill fruit powder, the lycium ruthenicum mill extract and the skim milk powder, uniformly mixing, and carrying out aseptic packaging.
Example 2
The lycium ruthenicum probiotic beverage comprises the following components in parts by weight:
50% of black wolfberry fruit powder, 25% of black wolfberry extract, 10% of skim milk powder, 3% of bifidobacterium lactis, 2% of bifidobacterium longum, 1% of bifidobacterium bifidum, 1.5% of lactobacillus plantarum, 2% of lactobacillus rhamnosus, 2% of polydextrose, 2% of fructo-oligosaccharide and 8% of galacto-oligosaccharide.
The preparation method of the lycium ruthenicum extract comprises the following steps:
(1) soaking Lycium ruthenicum Murr in 10 wt% sodium chloride solution for 30min, soaking in 90% ethanol for 30min, drying, and pulverizing to obtain 200 mesh powder;
(2) mixing choline chloride, phenol and an aqueous solution according to a molar ratio of 0.5:3:2, and stirring for 30min at 60 ℃;
(3) adding the powder prepared in the step (1) into the solution obtained in the step (2), and carrying out ultrasonic treatment at 70 ℃ and 300W for 50 min; filter pressing, and collecting filtrate; the weight ratio of the powder to the choline chloride is 3: 0.5;
(4) adding absolute ethyl alcohol with the volume 3-4 times of the filtrate, standing for 3-5 hours, centrifuging at 3000-5000 r/min, collecting supernatant, volatilizing the ethyl alcohol, washing with clear water, and drying.
The preparation method of the lycium ruthenicum probiotic beverage comprises the following steps:
(1) uniformly mixing auxiliary materials with the same quantity as the beneficial bacterium powder with the beneficial bacterium powder according to a formula, then adding the rest auxiliary materials under the condition of 60-100 r/min, and mixing and stirring for 20-30 min;
(2) and (2) sieving the product obtained in the step (1) by a sieve of 60-80 meshes, enabling the water content to be lower than 5% and the water activity to be lower than 0.25, then adding the lycium ruthenicum mill fruit powder, the lycium ruthenicum mill extract and the skim milk powder, uniformly mixing, and carrying out aseptic packaging.
Example 3
The lycium ruthenicum probiotic beverage comprises the following components in parts by weight:
40% of black wolfberry fruit powder, 20% of black wolfberry extract, 8% of skim milk powder, 3% of bifidobacterium lactis, 2% of bifidobacterium longum, 1% of bifidobacterium bifidum, 1.5% of lactobacillus plantarum, 2% of lactobacillus rhamnosus, 2% of polydextrose, 2% of fructo-oligosaccharide and 8% of galacto-oligosaccharide.
The preparation method of the lycium ruthenicum extract comprises the following steps:
(1) soaking black medlar in 6 wt% sodium chloride solution for 20-30 min, further soaking in 85% ethanol for 20min, drying and crushing to obtain 200 mesh powder;
(2) mixing choline chloride, phenol and an aqueous solution according to a molar ratio of 1:1.5:1, and stirring at 80 ℃ for 60 min;
(3) adding the powder prepared in the step (1) into the solution obtained in the step (2), and performing ultrasonic treatment at 70 ℃ and 500W for 30 min; filter pressing, and collecting filtrate; the weight ratio of the powder to the choline chloride is 1: 0.1;
(4) adding absolute ethyl alcohol with the volume 3-4 times of the filtrate, standing for 3-5 hours, centrifuging at 3000-5000 r/min, collecting supernatant, volatilizing the ethyl alcohol, washing with clear water, and drying.
The preparation method of the lycium ruthenicum probiotic beverage comprises the following steps:
(1) uniformly mixing auxiliary materials with the same quantity as the beneficial bacterium powder with the beneficial bacterium powder according to a formula, then adding the rest auxiliary materials under the condition of 60-100 r/min, and mixing and stirring for 20-30 min;
(2) and (2) sieving the product obtained in the step (1) by a sieve of 60-80 meshes, enabling the water content to be lower than 5% and the water activity to be lower than 0.25, then adding the lycium ruthenicum mill fruit powder, the lycium ruthenicum mill extract and the skim milk powder, uniformly mixing, and carrying out aseptic packaging.
Example 4
In contrast to example 1, the procedure was the same as in example 1 except that the lycium ruthenicum extract was absent.
Example 5
Compared with the example 1, when the black ball device extract is prepared, the choline chloride, the phenol and the aqueous solution are replaced by 70-95% ethanol, and the rest processes are the same as the example 1.
A rat in-vivo unidirectional intestinal perfusion model is utilized, the anthocyanin content in the perfusion liquid is measured by an HPLC method, and the promoting effect of the compositions obtained in the examples and the comparative examples on the intestinal absorption of paeoniflorin is respectively considered.
The rat in vivo one-way intestinal perfusion model was tested as follows:
s1: the rats are fasted for 12 hours, freely drink water, and are anesthetized by intraperitoneal injection with 1.5% sodium pentobarbital solution (10mL/kg), and the rats are fixed on the backs and kept at body temperature;
s2: opening abdominal cavity about 3cm along abdominal midline, taking duodenum about 10cm, cutting at both ends 1cm away from pylorus, intubating and ligating, washing with constant temperature 37 deg.C physiological saline at flow rate of 3mL/min, emptying with air, and installing device;
s3: perfusing with perfusion fluid (mass fraction is 1%) preheated to 37 ℃ for 30 minutes at the flow rate of 0.5mL/min, and balancing pipelines and intestinal sections;
s4: timing, collecting perfusion liquid for 0-15 min, 15-30 min, 30-45 min, 45-60 min, 60-75 min and 75-90 min respectively, weighing, and recording the weight of the perfusion liquid and the collection liquid;
s5: at the end of the experiment, the length and inner diameter of the intestinal segment were measured.
Measuring the content of paeoniflorin in the perfusion liquid by an HPLC method, and calculating an absorption rate constant Ka and an apparent absorption coefficient Papp of the drug according to the following formula:
Figure BDA0002946686230000091
wherein Q isinAnd QoutThe volumes (mL) of perfusate and collecting solution to be respectively infused into the intestine section, l and r are respectively the length (cm) and cross section radius (cm) of the perfused intestine section, Q is perfusion speed, CinAnd CoutThe concentrations of the perfusate and the collected solution (mu g/mL) respectively, and V is the volume (cm) of the perfused intestinal segment3). The results are shown in Table 1.
TABLE 1 absorption of anthocyanins in the duodenum
Ka/×10-3min-1 Papp/×10-4cm·min-1
Example 1 246.3 268.2
Example 2 238.4 271.3
Example 3 240.1 267.4
Example 4 132.6 104.8
Example 5 234.4 245.8
As can be seen from the table, the combination of the active ingredients in the present application, especially the combination of the probiotic powder and the lycium ruthenicum extract, enables the absorption rate of the product in the intestinal tract to be 240 × 10-3min-1About, the absorption coefficient reaches 270 multiplied by 10- 4cm·min-1The product prepared by the invention can effectively promote the absorption of the effective components by the intestinal tract, and the absorption rate of the medicine is improved.
Compared with the example 1, the composition lacks the lycium ruthenicum extract, so that the absorptivity and absorption rate of the anthocyanin in the intestinal tract are far lower than those of the examples 1-3 and 5, and the best intestinal tract improvement effect can be achieved by matching the lycium ruthenicum extract with the probiotic powder, and the absorptivity of the intestinal tract to the product is improved.
Example 5 compared with example 1, only the extraction solvent of the lycium ruthenicum extract was replaced, and it can be seen that the content of the effective ingredient in the lycium ruthenicum extract is reduced obviously due to the change of the extraction solvent, but the absorption rate and the absorption rate of the intestinal tract are not greatly influenced, and the difference from example 1 is not large.

Claims (10)

1. The lycium ruthenicum probiotic beverage is characterized by comprising the following components in parts by weight:
30-50% of lycium ruthenicum fruit powder, 15-25% of lycium ruthenicum extract, 5-10% of skim milk powder, 3-15% of probiotic powder and 10-30% of auxiliary materials.
2. The lycium ruthenicum probiotic beverage according to claim 1, is characterized by comprising the following components in parts by weight:
30% of lycium ruthenicum fruit powder, 15% of lycium ruthenicum extract, 5% of skim milk powder, 5% of probiotic powder and 13.5% of auxiliary materials.
3. The lycium ruthenicum probiotic beverage according to claim 1, characterized in that the probiotic powder comprises the following components in parts by weight: 1-3% of bifidobacterium lactis, 0.5-2% of bifidobacterium longum, 1-3% of bifidobacterium bifidum, 1-3% of lactobacillus plantarum and 1-3% of lactobacillus rhamnosus.
4. The lycium ruthenicum probiotic beverage according to claim 1, characterized in that the auxiliary materials comprise the following components in parts by weight: 1-2% of polydextrose, 1-2% of fructo-oligosaccharide and 8-15% of galacto-oligosaccharide.
5. The lycium ruthenicum probiotic beverage according to claim 1 or 2, characterized in that the lycium ruthenicum extract is prepared by the following method:
(1) soaking lycium ruthenicum in 5-10 wt% sodium chloride solution for 20-30 min, further soaking in 70-90% ethanol for 10-30 min, drying, and crushing to obtain particles of 100-200 meshes;
(2) mixing choline chloride, phenol and an aqueous solution according to a molar ratio of 0.5-1: 1.5-3: 1-3, and stirring at 60-80 ℃ for 30-60 min;
(3) adding the powder prepared in the step (1) into the solution obtained in the step (2), and carrying out ultrasonic treatment at 50-70 ℃ and 300-600W for 30-50 min; filter pressing, and collecting filtrate; the weight ratio of the powder to choline chloride is 1-3: 0.01-0.5;
(4) adding absolute ethyl alcohol with the volume 3-4 times of the filtrate, standing for 3-5 hours, centrifuging at 3000-5000 r/min, collecting supernatant, volatilizing the ethyl alcohol, washing with clear water, and drying.
6. The Lycium ruthenicum probiotic beverage according to claim 5, wherein the concentration of the sodium chloride solution in the step (1) is 5 wt%.
7. The Lycium ruthenicum probiotic beverage according to claim 5, wherein the molar ratio of choline chloride, phenol and the aqueous solution is 1:3: 1.5.
8. The Lycium ruthenicum probiotic beverage according to claim 5, wherein the weight ratio of the powder to choline chloride is 2: 0.5.
9. The Lycium ruthenicum probiotic beverage according to claim 5, wherein the ultrasonic condition is 64 ℃ and 340W ultrasonic for 40 min.
10. The preparation method of the lycium ruthenicum probiotic beverage according to any one of claims 1 to 9, characterized by comprising the following steps:
(1) uniformly mixing auxiliary materials with the same quantity as the beneficial bacterium powder with the beneficial bacterium powder according to a formula, then adding the rest auxiliary materials under the condition of 60-100 r/min, and mixing and stirring for 20-30 min;
(2) and (2) sieving the product obtained in the step (1) by a sieve of 60-80 meshes, enabling the water content to be lower than 5% and the water activity to be lower than 0.25, then adding the lycium ruthenicum mill fruit powder, the lycium ruthenicum mill extract and the skim milk powder, uniformly mixing, and carrying out aseptic packaging.
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