阅读说明：本技术 一种促进胃肠道健康的植物源发酵酸奶及其制备方法 (Plant-derived fermented yoghourt for promoting gastrointestinal health and preparation method thereof ) 是由 吴振 杨大坚 杨勇 罗杨 陈岗 于 2020-07-13 设计创作，主要内容包括：本发明属于奶制品技术领域,具体为一种能够提高胃肠道健康的植物源组合物以及发酵酸奶及其制备方法。本发明公开了一种促进肠道健康的酸奶发酵基质组合物,各组分的重量份如下：鲜奶1000～2000份、黄精5～10份、葛根5～10份、益智仁5～10份、山药1～5份、薏仁1～5份、大枣1～5份、生姜1～5份、枸杞子1～5份、肉桂1～5份、银耳1～5份、魔芋胶5～20份、酶制剂1～10份、发酵菌剂5～20份；以及公开了植物源发酵酸奶的制备方法。本发明提供的制备方法,通过将超微粉碎、酶解技术和发酵结合,达到协同促发酵作用,提高了原组合物中活性成分的含量及其生物利用率,促进活性成分释放,特别是对脂溶性成分具有保护和控释的双重作用。(The invention belongs to the technical field of dairy products, and particularly relates to a plant source composition capable of improving gastrointestinal tract health, fermented yoghourt and a preparation method of the fermented yoghourt. The invention discloses a yoghourt fermentation substrate composition for promoting intestinal health, which comprises the following components in parts by weight: 1000-2000 parts of fresh milk, 5-10 parts of rhizoma polygonati, 5-10 parts of radix puerariae, 5-10 parts of fructus alpiniae oxyphyllae, 1-5 parts of Chinese yam, 1-5 parts of coix seed, 1-5 parts of Chinese date, 1-5 parts of ginger, 1-5 parts of wolfberry fruit, 1-5 parts of cinnamon, 1-5 parts of tremella, 5-20 parts of konjac glucomannan, 1-10 parts of enzyme preparation and 5-20 parts of fermentation microbial inoculum; and discloses a preparation method of the plant source fermented yoghourt. The preparation method provided by the invention combines superfine grinding, enzymolysis technology and fermentation to achieve the synergistic fermentation promotion effect, improves the content and bioavailability of active ingredients in the original composition, promotes the release of the active ingredients, and particularly has the dual functions of protecting and controlling the release of fat-soluble ingredients.)

1. The composition for promoting intestinal health is characterized by comprising the following components in parts by weight: 5-20 parts of rhizoma polygonati, 5-20 parts of radix puerariae, 5-20 parts of fructus alpiniae oxyphyllae, 1-8 parts of Chinese yam, 1-8 parts of coix seed, 1-10 parts of Chinese date, 1-8 parts of ginger, 1-10 parts of wolfberry fruit, 1-7 parts of cinnamon and 1-8 parts of tremella.

2. The composition as claimed in claim 1, wherein the composition comprises the following components in parts by weight: 5-10 parts of rhizoma polygonati, 5-10 parts of radix puerariae, 5-10 parts of fructus alpiniae oxyphyllae, 1-5 parts of Chinese yam, 1-5 parts of coix seed, 1-5 parts of Chinese date, 1-5 parts of ginger, 1-5 parts of wolfberry fruit, 1-5 parts of cinnamon and 1-5 parts of tremella.

3. The yogurt fermentation substrate composition containing the composition of claim 1, wherein the yogurt fermentation substrate composition comprises the following components in parts by weight: 1000-2000 parts of fresh milk, 5-20 parts of rhizoma polygonati, 5-20 parts of radix puerariae, 5-20 parts of fructus alpiniae oxyphyllae, 1-8 parts of Chinese yam, 1-8 parts of coix seed, 1-10 parts of Chinese date, 1-8 parts of ginger, 1-10 parts of wolfberry fruit, 1-7 parts of cinnamon, 1-8 parts of tremella, 5-20 parts of konjac glucomannan, 1-10 parts of enzyme preparation and 5-20 parts of fermentation microbial inoculum.

4. The yogurt fermentation substrate composition of claim 3, wherein the yogurt fermentation substrate composition comprises the following components in parts by weight: 1000-1500 parts of fresh milk, 5-10 parts of rhizoma polygonati, 5-10 parts of radix puerariae, 5-10 parts of fructus alpiniae oxyphyllae, 1-5 parts of Chinese yam, 1-5 parts of coix seed, 1-5 parts of Chinese date, 1-5 parts of ginger, 1-5 parts of wolfberry fruit, 1-5 parts of cinnamon, 1-5 parts of tremella, 5-15 parts of konjac glucomannan, 1-5 parts of enzyme preparation and 5-10 parts of fermentation microbial inoculum.

5. The yogurt fermentation substrate composition of claim 3 or 4, wherein the enzyme preparation is papain, amylase, cellulase in a weight ratio of 1-3: 1-3: 1 to 3.

6. Yogurt fermentation base composition according to claim 3 or 4, characterized in that the fermentation inoculant is a bifidobacteria inoculant or a Lactobacillus bulgaricus inoculant.

7. A plant-derived fermented yogurt capable of improving gastrointestinal health prepared using the yogurt fermentation substrate composition of claim 3 or 4.

8. The method for preparing the plant-derived fermented yoghourt capable of improving the gastrointestinal health as claimed in claim 7 is characterized in that the plant-derived fermented yoghourt is prepared by mixing, crushing, carrying out enzymolysis and fermentation according to the weight parts of the composition as claimed in claim 3 or 4, and carrying out ultrahigh pressure homogenization and emulsification after complete fermentation.

9. The method according to claim 8, characterized in that it comprises in particular the steps of:

1) superfine grinding:

micronizing the composition according to claim 1 or 2;

2) enzymolysis:

mixing fresh milk, the composition and konjac glucomannan, and adding enzyme preparation for enzymolysis; the enzymolysis temperature is 35-45 ℃; the enzymolysis time is 2-5 h;

3) and (3) sterilization and fermentation:

instantly sterilizing at 121 ℃, and adding a zymophyte agent for fermentation; the fermentation temperature is 41-45 ℃;

the fermentation temperature is 2-6 h;

4) ultrahigh pressure homogenizing and emulsifying:

and (3) processing by adopting ultrahigh-pressure homogenizing and emulsifying equipment, wherein the processing pressure is 80-100 MPa.

10. The method according to claim 9, wherein the micronization time is 1.5 to 2.5 hours and the average particle size of the micronization is 300 to 800 nm.

Technical Field

The invention belongs to the technical field of dairy products, and particularly relates to a plant-derived fermented yoghourt for promoting gastrointestinal health and a preparation method thereof.

Background

The yoghourt is a sour and sweet milk beverage, and is a milk product which is prepared by taking milk as a raw material, adding beneficial bacteria (leavening agent) into the milk after pasteurization, fermenting, and then cooling and filling. The yoghourt products in the market mainly adopt solidification type, stirring type and fruit flavor type added with various auxiliary materials such as fruit juice, jam and the like.

The preparation process of the yoghourt can be summarized into a plurality of procedures of batching, preheating, homogenizing, sterilizing, cooling, inoculating, (filling: for setting type yoghourt), fermenting, cooling, (stirring: for stirring type yoghourt), packaging and after-ripening, and the stabilizer is added in the batching stage, and the quality of the application effect is closely related to the control of the process.

Preparing materials: selecting required raw materials such as fresh milk, granulated sugar and stabilizer according to the material balance table. The modified starch can be added separately during compounding or added after being dry-mixed with other food gums. Considering that starch and food gums are mostly high molecular substances with strong hydrophilicity, it is preferable to mix them with a proper amount of granulated sugar and dissolve them in hot milk (55 ℃ to 65 ℃, depending on the instructions of the modified starch) under high-speed stirring to improve the dispersibility.

Preheating: the preheating is to improve the efficiency of homogenizing in the next process, and the preheating temperature is preferably not higher than the gelatinization temperature of the starch (to avoid the damage of the particle structure in the homogenizing process after the gelatinization of the starch).

Homogenizing: homogenisation refers to the mechanical treatment of the milk fat globules to disperse them evenly and uniformly in the milk as smaller fat globules. In the homogenizing stage, the material is subjected to the acting forces of three effects of shearing, collision and cavitation. The modified starch has stronger mechanical shearing resistance after being subjected to crosslinking modification, can keep a complete particle structure, and is beneficial to maintaining the viscosity and the body state of the yoghourt.

And (3) sterilization: pasteurization is generally adopted, and the sterilization process of 95 ℃ and 300s is generally adopted in dairy factories, so that the modified starch is fully expanded and gelatinized at the stage to form viscosity.

Cooling, inoculating and fermenting: modified starch is a class of high molecular substances that still retains a portion of the properties of native starch, i.e., the properties of polysaccharides, as compared to native starch. Under the pH value environment of the yoghourt, the starch cannot be utilized and degraded by the strains, so that the stability of the system can be maintained. When the pH value of the fermentation system is reduced to the isoelectric point of casein, the casein is denatured and coagulated to generate a three-dimensional reticular system skeleton formed by connecting casein micelles with water, and the three-dimensional reticular system skeleton is in a milk state, and the gelatinized starch can be filled in the skeleton to restrict free water and maintain the stability of the system.

Cooling, stirring and after-ripening: the purpose of cooling the stirred yoghurt is to quickly inhibit the growth of microorganisms and the activity of enzymes, and mainly to prevent excessive acid production in the fermentation process and dehydration during stirring. The modified starch has more raw material sources and different modification degrees, and different modified starches have different effects when applied to the preparation of the yoghourt. Therefore, the modified starch can be provided according to different requirements on the quality of the yoghourt.

Rhizoma Polygonati has effects of invigorating spleen, moistening lung, promoting fluid production, and delaying aging; radix Puerariae has effects in expelling pathogenic factors from muscles, relieving fever, promoting eruption, promoting salivation, quenching thirst, invigorating yang, and relieving diarrhea; fructus Alpinae Oxyphyllae has effects of warming spleen, relieving diarrhea, controlling saliva, warming kidney, reducing urination, and stopping nocturnal emission; rhizoma Dioscoreae has effects of invigorating spleen and stomach deficiency, and treating deficiency of qi, asthenia, and dyspepsia; the Coicis semen has effects of promoting diuresis, eliminating dampness, invigorating spleen, relieving diarrhea, reducing blood glucose and blood lipid, resisting tumor, and regulating immunity; the content of vitamin C in the Chinese dates is famous for the imperata in fruits, is beautiful for vitamin king, and has the effects of beautifying and treating insomnia; rhizoma Zingiberis recens has effects in stimulating appetite, stopping vomiting, promoting blood circulation, and dispelling cold; fructus Lycii has effects in promoting and regulating immunity, protecting liver, and resisting aging; cortex Cinnamomi has effects in strengthening tendons and bones, dredging blood vessel, and resisting aging; tremella has effects of invigorating spleen, promoting appetite, invigorating qi, clearing intestine, tranquilizing mind, and nourishing brain. The components are added into the yoghourt to prepare the yoghourt product which is usually eaten by people, and the yoghourt has the effects of regulating immunity, soothing nerves, nourishing brain, delaying senility, promoting blood circulation, dispelling cold, tonifying spleen and stomach, and the like for improving the intestinal health.

The Chinese invention patent (CN201811554357.9) discloses a formula of sealwort yoghurt: 25-35 parts of milk powder, 20-28 parts of maltose, 0.1-0.3 part of vanillin, 0.8-1.5 parts of edible pectin, 1-3 parts of rhizoma polygonati, 0.3-0.5 part of red dates, 0.2-0.4 part of sweet osmanthus, 0.1-0.3 part of rhodiola rosea, 0.05-0.09 part of medlar, 0.1-0.3 part of liquorice, 1-5 parts of pawpaw, 0.5-1 part of apples and 0.5-1 part of carrots. The yoghourt disclosed by the invention is good in taste and rich in nutrition, and is rich in vitamins and has health-care effects of maintaining beauty, keeping young, enhancing resistance and the like by adding the pawpaw, the apple, the carrot, the rhizoma polygonati, the red dates, the sweet osmanthus, the rhodiola rosea and the like.

Although the above patent provides a yogurt with a certain efficacy, the yogurt is prepared by using milk powder as a milk source, and has a nutrient loss to a certain extent, and the yogurt formula does not provide a plant-derived component with good gastrointestinal tract health promotion effect, and basically does not have the efficacies of spleen and stomach deficiency tonifying, nerve soothing and brain nourishing, blood activating and cold dispelling, immunity regulation, bone and muscle strengthening, blood vessel dredging and the like.

Disclosure of Invention

One of the objects of the present invention is to provide a composition for promoting intestinal health, which is effective for improving gastrointestinal health according to the formulation of the composition.

In order to achieve the purpose, the technical scheme of the invention is as follows:

a composition for promoting gastrointestinal tract health comprises the following components in parts by weight: 5-20 parts of rhizoma polygonati; 5-20 parts of kudzu roots; 5-20 parts of fructus alpiniae oxyphyllae; 1-8 parts of Chinese yam; 1-8 parts of coix seeds; 1-10 parts of Chinese date; 1-8 parts of ginger; 1-10 parts of wolfberry fruit; 1-7 parts of cinnamon; 1-8 parts of tremella.

Further, the composition comprises the following components in parts by weight: 5-10 parts of rhizoma polygonati; 5-10 parts of kudzu roots; 5-10 parts of fructus alpiniae oxyphyllae; 1-5 parts of Chinese yam; 1-5 parts of coix seeds; 1-5 parts of Chinese date; 1-5 parts of ginger; 1-5 parts of wolfberry fruit; 1-5 parts of cinnamon; 1-5 parts of tremella.

The invention also aims to provide a yoghurt fermentation substrate composition containing the composition in the first aim, and yoghurt can be prepared by utilizing the composition.

In order to achieve the purpose, the technical scheme of the invention is as follows:

the yogurt fermentation substrate composition containing the composition in the first aim comprises the following components in parts by weight: 1000-2000 parts of fresh milk and 5-20 parts of rhizoma polygonati; 5-20 parts of kudzu roots; 5-20 parts of fructus alpiniae oxyphyllae; 1-8 parts of Chinese yam; 1-8 parts of coix seeds; 1-10 parts of Chinese date; 1-8 parts of ginger; 1-10 parts of wolfberry fruit; 1-7 parts of cinnamon; 1-8 parts of tremella, 5-20 parts of konjac glucomannan, 1-10 parts of enzyme preparation and 5-20 parts of fermentation microbial inoculum.

Further, the fermentation substrate composition comprises the following components in parts by weight: 1000-1500 parts of fresh milk and 5-10 parts of rhizoma polygonati; 5-10 parts of kudzu roots; 5-10 parts of fructus alpiniae oxyphyllae; 1-5 parts of Chinese yam; 1-5 parts of coix seeds; 1-5 parts of Chinese date; 1-5 parts of ginger; 1-5 parts of wolfberry fruit; 1-5 parts of cinnamon; 1-5 parts of tremella, 5-15 parts of konjac glucomannan, 1-5 parts of enzyme preparation and 5-10 parts of fermentation microbial inoculum.

Specifically, the enzyme preparation comprises papain, amylase and cellulase, and the weight ratio of the papain to the amylase is 1-3: 1-3: 1 to 3.

Specifically, the fermentation microbial inoculum is a bifidobacterium microbial inoculum or a lactobacillus bulgaricus microbial inoculum.

The third purpose of the invention is to provide plant-derived fermented yoghourt prepared by using the fermentation substrate composition in the second purpose, wherein the yoghourt can promote the health of the gastrointestinal tract.

In order to achieve the purpose, the technical scheme of the invention is as follows:

the plant source fermented yoghourt capable of improving the gastrointestinal health is prepared by utilizing the fermentation substrate composition in the second aim.

The fourth purpose of the invention is to provide a method for preparing the plant-derived fermented yoghourt capable of improving the gastrointestinal tract health in the third purpose.

In order to achieve the purpose, the technical scheme of the invention is as follows:

The method for preparing the plant source fermented yoghourt in the third aim comprises the steps of carrying out mixed enzymolysis fermentation according to the weight parts of the composition in the second aim, and carrying out ultrahigh pressure homogenization and emulsification after complete fermentation to obtain the plant source fermented yoghourt.

1) The composition nano powder can form a stable network structure with casein molecules, and has a stabilizing effect on a yoghurt mixed micelle system;

2) on the basis of not influencing the electrostatic acting force of the system, the composition nano powder can enhance the steric hindrance effect of the system and can improve the stability of the casein mixed micelle;

3) in the fermentation process, the composition nano powder can absorb water and swell, and can compete with casein for water molecules, so that the hydration of casein mixed micelles is further limited, the flocculation force of the casein mixed micelles is reduced, and the casein mixed micelles are more stable;

4) the composition nano powder enhances the hydrogen bonds of the system, has the same function as intermolecular bridges, ensures that the mixed micelle has better resistance to heating, acidity and mechanical action, and has good functions on the viscosity of the yoghourt, the maintenance of the body state, the improvement of the taste and the appearance, the reduction of whey precipitation and the prolongation of the shelf life;

5) the composition and the active ingredients thereof are used as prebiotics, so that the colonization rate of probiotics is enhanced, the activity of intestinal flora is maintained, continuous energy can be provided for the probiotics, and the effect of protecting intestinal tracts is achieved. In addition, the composition nano powder is rich in polyphenol and flavonoid active ingredients, the mixed micelle system has a protection effect on the active ingredients and can play a role in encapsulation, and the encapsulated molecules can be gradually released in the gastrointestinal tract digestion process, so that the synergistic encapsulation-sustained and controlled release effect is realized, and the gastrointestinal tract health regulating function is realized.

Specifically, the method specifically comprises the following steps:

1) superfine grinding:

micronizing the composition according to claim 1 or 2;

2) enzymolysis:

mixing fresh milk, the composition and konjac glucomannan, and adding enzyme preparation for enzymolysis; the enzymolysis temperature is 35-45 ℃; the enzymolysis time is 2-5 h;

3) and (3) sterilization and fermentation:

instantly sterilizing at 121 ℃, and adding a zymophyte agent for fermentation; the fermentation temperature is 41-45 ℃; the fermentation temperature is 2-6 h;

4) ultrahigh pressure homogenizing and emulsifying:

and (3) processing by adopting ultrahigh-pressure homogenizing and emulsifying equipment.

Further, the pressure intensity of the ultrahigh-pressure homogenizing and emulsifying treatment is 80-100 MPa.

Furthermore, the superfine grinding time is 1.5-2.5 h, and the average superfine grinding particle size is 300-800 nm.

The invention has the beneficial effects that:

1. the rapid fermentation is realized by means of superfine grinding and high-efficiency enzymolysis technology.

2. In the traditional fermentation process, the existence form and the content of beneficial active ingredients (particularly fat-soluble active ingredients) are unstable; after fermentation is finished, a nano-scale emulsification and homogenization process is lacked, so that active ingredients generated by fermentation are easy to oxidize and degrade; and the sustained-release tablet has sustained and controlled-release effects in the process of absorption of the gastrointestinal tract of a human body, and can protect the gastrointestinal tract for a long time.

3. The existing product is rich in antioxidant and antibacterial components, so that the shelf life can be prolonged.

4. The synergistic fermentation promoting effect is achieved by combining superfine grinding and enzymolysis technology with fermentation.

5. Improves the content and bioavailability of active ingredients in the original composition, promotes the release of the active ingredients, and particularly has dual functions of protecting and controlling the release of fat-soluble ingredients.

6. The experimental result of the intestinal tract of the mouse shows that the fermented traditional Chinese medicine extracting solution has the function of regulating the intestinal flora, so that beneficial bacteria can be proliferated by regulating the intestinal tract, the growth of harmful bacteria can be inhibited, and the intestinal tract can be kept in a healthy state.

7. According to the theory of four flavors and five flavors of traditional Chinese medicine, the composition is mainly warm, can make up the coolness of the yoghourt, achieves reasonable compatibility, and can realize the synergism and the side effect reduction of the plant source active ingredients on the yoghourt.

Drawings

FIG. 1: histogram of viable count evaluation;

FIG. 2: histogram of flavone dissolution rate;

FIG. 3: medium absorbance histogram.

Detailed Description

The examples are given for the purpose of better illustration of the invention, but the invention is not limited to the examples. Therefore, those skilled in the art should make insubstantial modifications and adaptations to the embodiments of the present invention in light of the above teachings and remain within the scope of the invention.