阅读说明：本技术 嗜黏蛋白艾克曼氏灭活菌在制备酸奶中的应用及酸奶的制备方法和应用 (Application of inactivated akkermansia muciniphila in preparation of yogurt, and preparation method and application of yogurt ) 是由 张伟 郭臻 韩林志 周淦 曹杉 于 2019-11-07 设计创作，主要内容包括：本发明提供了嗜黏蛋白艾克曼氏灭活菌在制备酸奶中的应用及酸奶的制备方法和应用,属于乳制品及其加工技术领域。本发明将嗜黏蛋白艾克曼氏灭活菌用于制备酸奶能够改善肥胖、糖尿病患者的炎症反应以及胰岛素抵抗和葡萄糖耐受等不良症状,还能够调节机体的免疫应答,维持体内代谢平衡；能够摆脱常规益生菌要耐受胃肠道酸碱环境的限制,进而达到比常规活菌酸奶更好的饮用效果；能够保证酸奶中嗜黏蛋白艾克曼氏菌总数达到应用功效的数量级,且不影响宿主原有肠道菌组成,不会造成肠道菌群紊乱；能够减少温度对酸奶质量的影响,延长酸奶保质期,减少酸奶的运输和仓储成本。(The invention provides an application of inactivated akkermansia muciniphila in preparing yoghourt, a preparation method and an application of the yoghourt, and belongs to the technical field of dairy products and processing thereof. The inactivated akkermansia muciniphila is used for preparing the yoghourt, so that adverse symptoms such as obesity, inflammatory reaction of diabetic patients, insulin resistance, glucose tolerance and the like can be improved, immune response of organisms can be adjusted, and in-vivo metabolic balance can be maintained; the limit that the conventional probiotics are resistant to the acid-base environment of the gastrointestinal tract can be eliminated, and the drinking effect better than that of the conventional live bacteria yoghourt is achieved; the total number of the akkermansia muciniphila in the yoghourt can reach the order of magnitude of the application efficacy, the original composition of intestinal bacteria of a host is not influenced, and the intestinal flora disorder is not caused; the influence of temperature on the quality of the yoghourt can be reduced, the quality guarantee period of the yoghourt is prolonged, and the transportation and storage cost of the yoghourt is reduced.)

1. Application of inactivated akkermansia muciniphila in preparing yogurt is provided.

2. Use according to claim 1, wherein the concentration of live Lactomophilin Ikemansia in the yoghurt is 10⁹～10¹¹cfu/kg。

3. Use according to claim 1 or 2, wherein the inactivation of live akkermansia muciniphila comprises pasteurisation of akkermansia muciniphila.

4. A yogurt comprises the following raw materials: the preparation method comprises the following steps of (1) killing live lecithins, milk raw materials, sweetening agents and fermentation strains by Ikeman; the weight ratio of the milk raw material to the sweetening agent to the fermentation strain is 80-99.99: 0.001-10: 2-4;

the fermentation strains comprise lactobacillus bulgaricus and streptococcus thermophilus; the ratio of the effective viable count of the lactobacillus bulgaricus to the streptococcus thermophilus is 0.5-1.5: 0.5-1.5.

5. Yoghurt as claimed in claim 4, wherein the milk raw material comprises raw milk and/or reconstituted milk; the raw milk comprises raw cow milk and/or raw goat milk; the raw material of the reconstituted milk is selected from one or more of whole milk powder, skim milk powder, anhydrous cream and cream.

6. Yoghurt as claimed in claim 4, wherein the sweetener is selected from one or more of white sugar, fructose, syrup, oligosaccharide, acesulfame potassium, aspartame, sucralose, sorbitol, xylitol and maltitol.

7. The yogurt of claim 4, further comprising a thickener; the mass ratio of the thickening agent to the sweetening agent is 0.001-5: 0.001-10; the thickening agent is selected from one or more of pectin, xanthan gum, locust tree gum, agar, hydroxypropyl distarch phosphate, cassava starch, acetylated distarch phosphate and modified starch.

8. A method of preparing yoghurt as claimed in any one of claims 4 to 7, which comprises the steps of:

1) mixing other raw materials of the yoghourt except for the mucophilic protein Ackermansia and the fermentation strain to obtain a mixture, and sterilizing the mixture for 5-20 min at the temperature of 85-95 ℃ to obtain a fermentation material;

2) mixing the fermentation material and the fermentation strain, fermenting at 35-44 ℃ until the acidity is 65-75 DEG T, refrigerating, and sterilizing at 135-140 ℃ for 4-10 s to obtain an ingredient;

3) and mixing the ingredients with the inactivated akkermansia muciniphila to obtain the yogurt.

9. The preparation method according to claim 8, wherein the refrigeration temperature in step 2) is 2-8 ℃; the refrigerating time is 6-10 h.

10. Use of the yoghurt of any one of claims 4 to 7 for the preparation of a food, a health product or a pharmaceutical product for ameliorating metabolic syndrome.

Technical Field

The invention relates to the technical field of dairy products and processing thereof, in particular to application of inactivated akkermansia muciniphila in preparing yoghourt and a preparation method and application of the yoghourt.

Background

The probiotic yogurt which appears on the market at present is obtained by adding single-strain or multi-strain probiotics which are beneficial to the human body on the basis of the traditional yogurt. In order to exert the functions and effects of probiotics, the probiotic strains must have good tolerance to the human digestive system, and only the strains which live to the intestinal tract can exert the probiotic health-care functions. Meanwhile, the activity of probiotics is seriously influenced by temperature, the transportation and storage of common yoghourt need strict low-temperature refrigeration control, and the quality guarantee period is only about 21 days. Although ambient temperature yoghurts (e.g., momlean, anmulsi) are available on the market, all live bacteria have been lost in the yoghurt and the health-care function of the probiotics is limited. Due to the limitation of the fermentation time and the fermentation temperature of the probiotics, the growth of the probiotics in the probiotic yogurt in the current market is limited, so that the total number of the viable bacteria of the probiotic yogurt hardly reaches the order of magnitude of the application efficacy. The common yogurt in the market has the health-care effects of promoting digestion and absorption, enhancing the immunity of a human body, maintaining the steady state of intestinal flora and having limited effect on improving metabolic syndromes such as obesity and the like.

Disclosure of Invention

The invention aims to provide application of inactivated akkermansia muciniphila in preparing yoghourt, a preparation method and application of the yoghourt, wherein the yoghourt with the inactivated akkermansia muciniphila in raw materials can improve adverse symptoms of metabolic syndrome, get rid of the limitation that probiotics need to resist gastrointestinal acid-base environment, and can prolong the quality guarantee period of the yoghourt.

In order to achieve the above object, the present invention provides the following technical solutions:

the invention provides an application of inactivated akkermansia muciniphila in preparation of yogurt.

Preferably, the concentration of the live inactivated mucin Ickmann's bacteria in the yogurt is 10⁹～10¹¹cfu/kg。

Preferably, the inactivation mode of the live bacterium akkermansia muciniphila comprises pasteurization of the live bacterium akkermansia muciniphila.

The invention also provides yoghourt which comprises the following raw materials: the preparation method comprises the following steps of (1) killing live lecithins, milk raw materials, sweetening agents and fermentation strains by Ikeman; the weight ratio of the milk raw material to the sweetening agent to the fermentation strain is 80-99.99: 0.001-10: 2-4;

the fermentation strains comprise lactobacillus bulgaricus and streptococcus thermophilus; the ratio of the effective viable count of the lactobacillus bulgaricus to the streptococcus thermophilus is 0.5-1.5: 0.5-1.5.

Preferably, the milk raw material comprises raw milk and/or reconstituted milk; the raw milk comprises raw cow milk and/or raw goat milk; the raw material of the reconstituted milk is selected from one or more of whole milk powder, skim milk powder, anhydrous cream and cream.

Preferably, the sweetener is one or more selected from white granulated sugar, fructose, syrup, oligosaccharide, acesulfame potassium, aspartame, sucralose, sorbitol, xylitol and maltitol.

Preferably, the yoghurt further comprises a thickener; the mass ratio of the thickening agent to the sweetening agent is 0.001-5: 0.001-10; the thickening agent is selected from one or more of pectin, xanthan gum, locust tree gum, agar, hydroxypropyl distarch phosphate, cassava starch, acetylated distarch phosphate and modified starch.

The invention also provides a preparation method of the yoghourt in the scheme, which comprises the following steps:

1) mixing other raw materials of the yoghourt except for the mucophilic protein Ackermansia and the fermentation strain to obtain a mixture, and sterilizing the mixture for 5-20 min at the temperature of 85-95 ℃ to obtain a fermentation material;

2) mixing the fermentation material and the fermentation strain, fermenting at 35-44 ℃ until the acidity is 65-75 DEG T, refrigerating, and sterilizing at 135-140 ℃ for 4-10 s to obtain an ingredient;

3) and mixing the ingredients with the inactivated akkermansia muciniphila to obtain the yogurt.

Preferably, the refrigerating temperature in the step 2) is 2-8 ℃; the refrigerating time is 6-10 h.

The invention also provides application of the yoghourt in the scheme in preparation of foods, health-care products or medicines for improving metabolic syndrome.

The invention provides an application of inactivated akkermansia muciniphila in preparation of yogurt. Compared with the traditional probiotic yogurt, the probiotic yogurt has the following beneficial effects:

1. the outer membrane of the akkermansia muciniphila contains protein Amuc _1100, and the protein Amuc _1100 still stably exists after being inactivated by pasteurization, and can be combined with a TLR2 receptor to enhance the barrier function of intestinal tracts; the inactivated akkermansia muciniphila is used for preparing the yoghourt, so that adverse symptoms such as obesity, inflammatory reaction of diabetic patients, insulin resistance, glucose tolerance and the like can be improved, immune response of organisms can be adjusted, and metabolism balance in vivo can be maintained, and the yoghourt is a convenient, safe and effective health-care method;

2. according to the invention, the use of the akkermansia muciniphila in the preparation of the yogurt can get rid of the restriction that the conventional probiotics are resistant to the acid-base environment of the gastrointestinal tract, so that a better drinking effect than the conventional viable bacteria yogurt is achieved;

3. according to the invention, the akkermansia muciniphila is used for preparing the yoghourt without considering the limitation of the fermentation time and the fermentation temperature of general probiotics, so that the total number of the akkermansia muciniphila in the yoghourt can reach the order of magnitude of the application efficacy;

4. according to the invention, the viscous protein Ikemanella bacterium is used for preparing the yoghourt, the original composition of intestinal bacteria of a host is not influenced, and the intestinal bacteria group disorder is not caused;

5. according to the invention, the akkermansia muciniphila is used for preparing the yoghourt, so that the influence of temperature on the quality of the yoghourt can be reduced, the quality guarantee period of the yoghourt is prolonged, and the transportation and storage cost of the yoghourt is reduced.

Detailed Description

The invention provides an application of inactivated akkermansia muciniphila in preparing yoghourt; the concentration of the live inactivated mucin Ickmann's bacteria in the yoghourt is preferably 10⁹～10¹¹cfu/kg, more preferably 10¹⁰cfu/kg。

In the present invention, the strain Effman, a mucotropic protein, is preferably purchased from the Global center for biological resources ATCC (https:// www.atcc.org /), having the code number

BAA-835)。

In the invention, the live iximan muciniphila is preferably prepared by the following method: inoculating the viscous protein Ikemansia to a fermentation culture medium, fermenting to obtain zymophyte, and inactivating the zymophyte to obtain viscous protein Ikemansia inactivated bacteria; the fermentation medium preferably comprises a brain heart perfusion BHI culture medium, a tryptophanase soybean agar/defibrinated sheep blood broth culture medium; the brain-heart perfusion BHI medium or tryptophanase soy agar/defibrinated sheep blood broth medium is preferably purchased from ATCC; the pH value of the fermentation medium is preferably 5.5-8.0, and more preferably 6.5; the inoculation amount of the inoculation is not particularly limited, and is subject to the conventional inoculation amount in the field; the fermentation temperature is preferably 20-40 ℃, and more preferably 37 ℃; the fermentation time is preferably 12-18 h; the method of fermentation is preferably strictly anaerobic fermentation (100% N)₂；20％CO₂，80％N₂) (ii) a The pressure of the fermentation is preferably 182kPa (1.8 atm); the inactivation mode preferably comprises pasteurization of the Ekermanella muciniphila; the pasteurization temperature is preferably 60-80 ℃, and more preferably 70 ℃; the pasteurization time is preferably 25-35 min, and more preferably 30 min.

The invention also provides yoghourt which comprises the following raw materials: the preparation method comprises the following steps of (1) killing live lecithins, milk raw materials, sweetening agents and fermentation strains by Ikeman; the weight ratio of the milk raw material, the sweetening agent and the fermentation strain is 80-99.99: 0.001-10: 2-4, preferably 85-90: 0.1-8: 2.5-3.5, and more preferably 86-88: 1-5: 3;

the fermentation strains comprise lactobacillus bulgaricus and streptococcus thermophilus; the ratio of the effective viable count of the lactobacillus bulgaricus to the effective viable count of the streptococcus thermophilus is 0.5-1.5: 0.5-1.5, and preferably 1: 1; the effective viable count of the fermentation strain is 10⁷～10⁹cfu/g。

In the present invention, the milk raw material preferably includes raw milk and/or reconstituted milk; the raw milk preferably comprises raw cow milk and/or raw sheep milk; the raw material of the reconstituted milk is preferably one or more selected from whole milk powder, skim milk powder, anhydrous cream and cream.

In the invention, the sweetener is preferably selected from one or more of white granulated sugar, fructose, syrup, oligosaccharide, acesulfame, aspartame, sucralose, sorbitol, xylitol and maltitol.

In the present invention, the yogurt preferably further comprises a thickener; the mass ratio of the thickening agent to the sweetening agent is preferably 0.001-5: 0.001-10, more preferably 0.1-4: 0.1-8, and most preferably 1-2: 1-5; the thickener is preferably one or more selected from pectin, xanthan gum, locust tree gum, agar, hydroxypropyl distarch phosphate, tapioca starch, acetylated distarch phosphate and modified starch.

The invention also provides a preparation method of the yoghourt in the scheme, which comprises the following steps:

1) mixing other raw materials of the yoghourt except for the mucophilic protein Ackermansia and the fermentation strain to obtain a mixture, and sterilizing the mixture for 5-20 min at the temperature of 85-95 ℃ to obtain a fermentation material;

2) mixing the fermentation material and the fermentation strain, fermenting at 35-44 ℃ until the acidity is 65-75 DEG T, refrigerating, and sterilizing at 135-140 ℃ for 4-10 s to obtain an ingredient;

3) and mixing the ingredients with the inactivated akkermansia muciniphila to obtain the yogurt.

In addition to the mucophilic protein Achroman inactivated bacteria and the fermentation strain, the invention mixes other raw materials of the yoghourt to obtain a mixture, and sterilizes the mixture at 85-95 ℃ for 5-20 min to obtain a fermentation material; before mixing, the invention preferably also comprises the step of filtering cow milk and/or goat milk in the yoghourt raw material to remove impurities; the aperture of the filter screen used for filtering is preferably 0.075 mm-0.106 mm; the mixing temperature is preferably 2-8 ℃; the time and the mode of mixing are not particularly limited, and the uniform mixing is taken as the standard; after the mixture is obtained, the invention preferably also comprises the step of homogenizing the mixture; the homogeneous pressure intensity is preferably 15-25 Mpa, and more preferably 20 Mpa; the homogenizing time is preferably 10-20 min; the sterilization temperature is preferably 90 ℃; the sterilization time is preferably 10-15 min.

After a fermentation material is obtained, mixing the fermentation material with the fermentation strain, fermenting at 35-44 ℃ until the acidity is 65-75 DEG T, refrigerating, and sterilizing at 135-140 ℃ for 4-10 s to obtain an ingredient; the mixing temperature is preferably 25-40 ℃; the time and the mode of mixing are not particularly limited, and the uniform mixing is taken as the standard; the temperature of the fermentation is preferably 42 ℃; the fermentation time is preferably 4-6 h, and more preferably 5 h; the refrigerating temperature is preferably 2-8 ℃; the refrigerating time is preferably 6-10 h, and more preferably 8 h; the refrigeration function is as follows: 1. after reaching the specified acidity, the temperature is reduced to prevent the continuous fermentation; 2. the flavor and the nutritive value of the yoghourt are maintained at low temperature; the temperature of the sterilization is preferably 138 ℃; the sterilization time is preferably 5-8 s; the sterilization mode is preferably ultrahigh-temperature instant sterilization; the sterilization has the function of inactivating all microorganisms and zymophyte, so that the finished product can be used as normal-temperature yoghourt and can be stored for 6 months at normal temperature.

After the ingredients are obtained, the ingredients are mixed with the inactivated akkermansia muciniphila to obtain the yoghourt; the mixing temperature is preferably 25-40 ℃; the mixing mode is preferably stirring mixing; the time for mixing and the rotating speed for stirring are not particularly limited, and the uniform mixing is taken as the standard.

The invention also provides application of the yoghourt in the scheme in preparing foods, health-care products or medicines for improving metabolic syndrome; the metabolic syndrome includes obesity and diabetes.

The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.