阅读说明：本技术 缓解非酒精性脂肪肝的发酵乳制品及其制备方法 (Fermented dairy product for relieving non-alcoholic fatty liver and preparation method thereof ) 是由 王世杰 薛玉玲 袁庆彬 魏立华 李艳 冯丽莉 张栋 康志远 陆淳 王海波 刘尧尧 于 2020-12-25 设计创作，主要内容包括：本发明属于乳制品加工领域,公开了一种缓解非酒精性脂肪肝的发酵乳制品及其制备方法。本发明是将鱼油、橄榄油、功能性辅料等原料分别进行乳基发酵和植物基发酵,最后将两种发酵品充分混合制得的缓解非酒精性脂肪肝的发酵乳制品。本发明利用两种不同发酵方式,使得原料之间能够更好的相互促进,进一步提高本身的营养价值和降低血脂的作用,在益生菌的促进下,提高发酵乳制品的口感以及稳定性。本发明适用于发酵乳制品的制备,尤其适用于缓解非酒精性脂肪肝的发酵乳制品的制备。(The invention belongs to the field of dairy product processing, and discloses a fermented dairy product for relieving non-alcoholic fatty liver and a preparation method thereof. The invention relates to a fermented dairy product for relieving non-alcoholic fatty liver, which is prepared by respectively carrying out milk-based fermentation and plant-based fermentation on raw materials such as fish oil, olive oil, functional auxiliary materials and the like, and finally fully mixing the two fermented products. According to the invention, two different fermentation modes are utilized, so that the raw materials can be better mutually promoted, the nutritive value of the fermented milk product is further improved, the blood fat is reduced, and the mouthfeel and the stability of the fermented milk product are improved under the promotion of probiotics. The invention is suitable for preparing the fermented dairy product, in particular to the preparation of the fermented dairy product for relieving the non-alcoholic fatty liver.)

1. A fermented dairy product for relieving non-alcoholic fatty liver is characterized in that: the active ingredients of the medicine composition comprise the following raw materials in parts by weight: 50-70 parts of raw milk, 0.01-0.03 part of composite probiotics, 0.05-0.1 part of compound probiotics, 0.01-0.05 part of fish oil, 0.01-0.05 part of olive oil, 8-12 parts of functional auxiliary materials and 50-70 parts of water.

2. The non-alcoholic fatty liver relieving fermented dairy product of claim 1, wherein: the composite probiotics comprise lactobacillus paracasei N1115, streptococcus thermophilus JMCC0024 and lactobacillus bulgaricus in a weight ratio of 2:1: 1.

3. The non-alcoholic fatty liver relieving fermented dairy product according to claim 1 or 2, wherein: the compound probiotics comprise streptococcus thermophilus JMCC0024 and lactobacillus bulgaricus in a weight ratio of 1: 1.

4. The non-alcoholic fatty liver relieving fermented dairy product of claim 3, wherein: the functional auxiliary materials comprise chickpea, orange peel, hawthorn, avocado and cauliflower in a weight ratio of 10:0.5:1:1: 1.

5. The non-alcoholic fatty liver relieving fermented dairy product according to claim 1 or 2, wherein: the functional auxiliary materials comprise chickpea, orange peel, hawthorn, avocado and cauliflower in a weight ratio of 10:0.5:1:1: 1.

6. A method for preparing a fermented dairy product for alleviating non-alcoholic fatty liver disease according to any one of claims 1 to 5, wherein the fermented dairy product comprises: the preparation method comprises the following steps of:

1) uniformly mixing the fish oil, the olive oil and the raw milk to obtain a mixed material A;

uniformly mixing functional auxiliary materials with water to obtain a mixed material B;

2) respectively homogenizing and sterilizing the mixed material A and the mixed material B;

3) adding the composite probiotics into the homogenized and sterilized mixed material A for fermentation to obtain a fermented product C;

adding the compound probiotics into the homogenized and sterilized mixed material B for fermentation to obtain a fermented product D;

and mixing the fermented product C and the fermented product D to obtain the fermented dairy product for relieving the non-alcoholic fatty liver.

7. The method of claim 6, wherein: the mixing temperature in the step 1) is 50-60 ℃.

8. The production method according to claim 6 or 7, characterized in that: the temperature for homogenizing and sterilizing in the step 2) is 58-70 ℃, and the pressure is 16-22 Mpa.

9. The method of claim 8, wherein: the fermentation temperature in the step 3) is 37-42 ℃; the acidity of the fermentation product C is 75 DEG T.

10. The production method according to claim 6 or 7, characterized in that: the fermentation temperature in the step 3) is 37-42 ℃; the acidity of the fermentation product C is 75 DEG T.

Technical Field

The invention belongs to the field of dairy product processing, relates to a dairy product and a preparation method thereof, and particularly relates to a fermented dairy product for relieving non-alcoholic fatty liver and a preparation method thereof.

Background

Non-alcoholic fatty liver disease (NAFLD) refers to the clinical pathological syndrome characterized mainly by excessive fat deposition in liver cells due to the exclusion of alcohol and other definite liver damage factors, and acquired metabolic stress liver damage closely related to insulin resistance and genetic susceptibility. Including Simple Fatty Liver (SFL), non-alcoholic steatohepatitis (NASH) and its associated cirrhosis. With the global epidemic trend of obesity and related metabolic syndrome, the nonalcoholic fatty liver disease becomes an important cause of chronic liver disease in developed countries such as Europe and America and affluent areas of China, the prevalence rate of NAFLD of common adults is 10% -30%, wherein 10% -20% of NASH is NASH, and the incidence rate of cirrhosis of liver in 10 years of NASH is up to 25%.

Non-alcoholic fatty liver disease can directly cause decompensated liver cirrhosis, hepatocellular carcinoma and relapse of transplanted liver, can affect the progress of other chronic liver diseases, and is involved in the onset of type 2 diabetes and atherosclerosis. Malignant tumors related to metabolic syndrome, arteriosclerotic cardiovascular and cerebrovascular diseases and liver cirrhosis are important factors influencing the quality of life and the life expectancy of non-alcoholic fatty liver patients.

In China, the population suffering from the non-alcoholic fatty liver disease is huge, the population almost covers all ages from children to the old at present, and the Chinese prevalence rate is over 29 percent according to the investigation of relevant departments. Up to now, non-alcoholic fatty liver disease is still in the stage of lack of drug intervention, and can only be prevented and controlled by regulating diet restriction and exercise enhancement. Among numerous foods, the dairy product is most easily accepted by the public, and is suitable for people of all ages from children to the old, so that the dairy product is necessary to ensure the supplement of nutrient substances required by the human body in daily life, meet the taste requirements of the public and effectively control the non-alcoholic fatty liver.

Disclosure of Invention

In order to solve the defects in the prior art, the invention aims to provide the fermented dairy product for relieving the non-alcoholic fatty liver and the preparation method thereof, so as to achieve the purposes of preventing and controlling the non-alcoholic fatty liver, supplementing the daily nutrition of a human body and meeting the taste requirement.

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

a fermented milk product for relieving non-alcoholic fatty liver disease comprises the following main components in parts by weight:

50-70 parts of raw milk, 0.01-0.03 part of composite probiotics, 0.05-0.1 part of compound probiotics, 0.01-0.05 part of fish oil, 0.01-0.05 part of olive oil, 8-12 parts of functional auxiliary materials and 50-70 parts of water;

as the limitation of the invention, the composite probiotics are composed of lactobacillus paracasei N1115, streptococcus thermophilus JMCC0024 and lactobacillus bulgaricus in the weight portion ratio of 2:1: 1;

as another limitation of the invention, the compound probiotics are composed of Streptococcus thermophilus JMCC0024 and Lactobacillus bulgaricus in the weight ratio of 1: 1;

the Lactobacillus paracasei N1115 (Lactobacillus paracasei N1115) used in the invention is preserved in 17.3.2011 in China general microbiological culture collection center (patent microbiological collection center designated by the national patent office) of China microbiological culture collection management Committee No. 3 of the national institute of culture No. 1 of Xilu in the Yangtze district in Beijing, and the preservation numbers are as follows: CGMCC No.4691, which is disclosed in Chinese invention patent with the patent number of 201110357058.8 for the first time;

the Streptococcus thermophilus JMCC0024 strain used in the invention is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, the preservation address is No. 3 of No. 1 Xilu of northern Chen in the area of the south of the Yangtze province in Beijing, the preservation date is 12 months and 14 days in 2018, the preservation number is CGMCC NO. 16980, and the Latin is named as Streptococcus thermophilus. The use specification is as follows: the total number of bacterial colonies in the composite probiotics is 1 multiplied by 10⁸~1×10⁹CFU/g；

The total number of bacterial colonies in the compound probiotics is 1 multiplied by 10⁹~1×10¹⁰CFU/g；

It should be noted that the composite probiotics and the compound probiotics used in the invention are both in the preferred specification, and are not used for limiting the source of the probiotics selected in the invention;

as a third limitation of the invention, the functional auxiliary materials are composed of chickpea, orange peel, hawthorn, avocado and cauliflower in a weight ratio of 10:0.5:1:1: 1;

the invention also provides a preparation method of the fermented dairy product for relieving the non-alcoholic fatty liver, which comprises the following steps in sequence:

1) uniformly mixing the fish oil, the olive oil and the raw milk to obtain a mixed material A;

uniformly mixing functional auxiliary materials with water to obtain a mixed material B;

2) respectively homogenizing and sterilizing the mixed material A and the mixed material B;

3) adding the composite probiotics into the homogenized and sterilized mixed material A for fermentation to obtain a fermented product C;

adding the compound probiotics into the homogenized and sterilized mixed material B for fermentation to obtain a fermented product D;

mixing the fermented product C and the fermented product D to obtain a fermented milk product for relieving the non-alcoholic fatty liver;

as a limitation of the preparation method provided by the invention, the mixing temperature in the step 1) is 50-60 ℃;

as another limitation of the preparation method provided by the invention, the temperature of the homogenizing sterilization in the step 2) is 58-70 ℃, and the pressure is 16-22 Mpa;

as a third limitation of the preparation method provided by the invention, the fermentation temperature in the step 3) is 37-42 ℃;

as a fourth limitation of the preparation method provided by the present invention, the acidity of the fermentation product C of step 3) is 75 ° T.

Due to the adoption of the technical scheme, compared with the prior art, the invention has the following beneficial effects:

(1) the fermented dairy product for relieving the non-alcoholic fatty liver disease provided by the invention comprises a plurality of raw materials with lipid-lowering functions, wherein the raw materials comprise:

fish oil: contains abundant unsaturated fatty acid, and can reduce the levels of biomarkers such as glutamic-pyruvic transaminase and glutamic-oxalacetic transaminase to protect liver from being damaged. And the synthesis of triglyceride is reduced, the metabolic oxidation of fatty acid is accelerated, and the transportation of fatty acid to liver is reduced;

olive oil: contains hydroxytyrosol, which is matched with fish oil and vitamin E contained in plant-based fermentation products to play a role in resisting oxidation, thereby improving oxidative stress generated by non-alcoholic fatty liver and protecting liver from being damaged;

chickpeas: chickpea belongs to a high-nutrition leguminous plant and is rich in various nutrients and non-nutrients. Chickpeas are a rich source of vegetable proteins, dietary fibres, resistant starch, vitamins and minerals, especially folic acid, calcium, magnesium, phosphorus, potassium and phytochemicals including sterols, isoflavones, carotenoids, saponins. The galactooligosaccharides contained in the product have the obvious effects of reducing blood fat, cholesterol and low-density lipoprotein, can reduce liver fat cell infiltration, protect liver cells and promote the proliferation and activity of probiotics; the contained phytosterol and unsaturated fatty acid have the effect of reducing blood fat; isoflavone and fiber in testa Sojae Atricolor have antioxidant effect;

orange peel: the pericarpium Citri Tangerinae is fermented by strain, and has antioxidant and blood lipid reducing effects. Meanwhile, the orange peel contains abundant vitamin C and essential oil, has an antioxidant effect, and reduces the fishy smell of fish oil;

hawthorn fruit: mainly contains chemical components such as flavonoid organic acid and triterpenes, and has the function of reducing blood fat;

avocado: the health-care food is rich in oil and fat mainly containing unsaturated fatty acid, various mineral substances, vitamin E and the like, contains anti-inflammatory components and soluble fibers, and can help to reduce blood sugar and oxidative stress in a human body, so that insulin resistance is reduced, and a liver is protected;

cauliflower: the health-care food contains abundant vitamin C and flavonoid compounds, can prevent cholesterol from being oxidized, and reduces oxidative stress of the liver and fat oxidation, thereby achieving the effect of protecting the liver;

(2) the preparation method of the fermented dairy product for relieving the non-alcoholic fatty liver disease provided by the invention is characterized in that the raw materials are respectively subjected to two different fermentation modes of milk-based fermentation and plant-based fermentation, so that the fermentation conditions are easy to control, and the base material and the strain can better interact;

the lactobacillus paracasei N1115 is adopted to be matched with streptococcus thermophilus JMCC0024 and lactobacillus bulgaricus in the milk base fermentation, so that the fermentation time is reduced, and meanwhile, the fermentation product has the efficacy of reducing blood fat and the burden of the liver is relieved;

the plant-based fermentation is carried out by compounding probiotics and taking functional auxiliary materials as a substrate, so that anti-nutritional factors contained in the plant-based fermentation are reduced, proteins are degraded into polypeptides, fats are degraded into fatty acids, nutritional ingredients of the plant-based fermentation can be absorbed by a human body more easily, and meanwhile, stronger antioxidant and lipid-lowering effects are exerted through metabolites generated by fermentation;

after the fermented products obtained by the two fermentation modes are fully mixed, the milk-based fermented product and the plant-based fermented product are matched to play an anti-oxidation role, so that the peculiar smell generated by the oxidation of oil such as fish oil and the like is reduced, the mouthfeel of the product is improved, and meanwhile, the plant-based fermented product further promotes the activity of probiotics in the obtained dairy product, thereby ensuring the stability of the fermented dairy product.

In conclusion, the fermented milk product for relieving the non-alcoholic fatty liver and the preparation method thereof provided by the invention have the advantages that through two different fermentation modes of milk-based fermentation and plant-based fermentation, the raw materials can be better mutually promoted, the nutritive value of the fermented milk product is further improved, the blood fat is reduced, and the taste and the stability of the fermented milk product are improved under the promotion of probiotics.

The invention is suitable for preparing the fermented dairy product, in particular to the preparation of the fermented dairy product for relieving the non-alcoholic fatty liver.

Detailed Description

The invention will now be described with reference to the preferred embodiments. It should be understood that the description of the preferred embodiment is only for purposes of illustration and understanding, and is not intended to limit the invention.

Example 1A method for preparing fermented milk product E1 for alleviating non-alcoholic fatty liver disease

The embodiment provides a preparation method of fermented dairy product E1 for relieving nonalcoholic fatty liver, which sequentially comprises the following steps:

1) respectively weighing 0.01kg of fish oil and 0.01kg of olive oil, adding into 50kg of raw milk, heating to 50 ℃, stirring and mixing to obtain a mixed material A1;

respectively weighing 6kg of chickpea, 3kg of orange peel powder, 0.6kg of hawthorn, 0.6kg of avocado and 0.6kg of cauliflower, adding into 50kg of water, heating to 53 ℃, and stirring and mixing to obtain a mixed material B1;

2) respectively heating the mixture A1 and the mixture B1 to 58 ℃ and 55 ℃; homogenizing under 16MPa and 18MPa, and sterilizing;

3) respectively weighing 5g of lactobacillus paracasei N1115, 2.5g of streptococcus thermophilus JMCC0024 and 2.5g of lactobacillus bulgaricus, adding the lactobacillus paracasei into the mixed material A1 which is homogenized, sterilized and cooled to 39 ℃ for fermentation, monitoring the acidity to reach 75 DEG T, and stirring for demulsification to obtain a fermented product C1;

respectively weighing 50g of streptococcus thermophilus JMCC0024 and 50g of lactobacillus bulgaricus, adding the weighed streptococcus thermophilus JMCC0024 and lactobacillus bulgaricus into the mixed material B1 which is homogenized, sterilized and cooled to 39 ℃ for fermentation to obtain a fermented product D1;

and fully mixing the fermented product C1 with the fermented product D1 to obtain the fermented milk product E1 for relieving the non-alcoholic fatty liver.

Examples 2 to 6 methods for producing fermented milk products E2 to E6 that alleviate non-alcoholic fatty liver disease

Examples 2 to 6 respectively provide a method for preparing fermented dairy products E2 to E6 for alleviating non-alcoholic fatty liver disease, the specific implementation steps are basically the same as those in example 1, and the differences are only in the differences of raw materials, the amounts thereof and process parameters, and the specific parameters are shown in table 1.

Table 1: preparation method of fermented dairy product for relieving non-alcoholic fatty liver

The other operation steps and parameters were the same as those in example 1.

Example 7 Effect of fermented Dairy products of the present invention on mice with non-alcoholic fatty liver disease

Randomly selecting 15 test rats with the same health condition and body type, inducing the rats through high-fat diet to establish a non-alcoholic fatty liver rat model, and setting the model as a blank group, a control group and a test group, wherein the number of the groups is 3, and each group comprises 5 rats.

Before the test, all rats were bled, serum was separated, glutamate transaminase, glutamate oxaloacetate transaminase and blood superoxide dismutase (SOD) in the rat serum were measured, and the average value of the test results of each group was recorded as an initial standard reference value. Since glutamic-pyruvic transaminase and glutamic-oxalacetic transaminase are the two most important enzymes for evaluating liver function and liver damage of a body, glutamic-pyruvic transaminase and glutamic-oxalacetic transaminase are compared as sensitivity indexes.

In the test process, a blank group is fed with clear water, a control group is fed with Nestle skim milk (1L/box), the test group is fed with one fermented milk product selected from the fermented milk products E1-E6 for relieving the non-alcoholic fatty liver, which are provided in the examples 1-6, the feeding conditions of the three groups are respectively once every morning and evening, the feeding is carried out for 6ml each time, the feeding is carried out for 14 days, and the rest living conditions and the exercise amount are the same.

After the test is finished, 15 rats for test are respectively subjected to blood sampling, serum is separated, the levels of glutamic-pyruvic transaminase, glutamic-oxalacetic transaminase and SOD in the 15 rats are measured, and the average value of each group is calculated, wherein the specific data are shown in Table 2.

Table 2: data sheet of rat serum for each group of experiments

The test result shows that compared with the common skim milk, the fermented milk product provided by the invention can effectively reduce the levels of glutamic-pyruvic transaminase and glutamic-oxalacetic transaminase in serum, improve the activity of SOD, and improve lipid peroxidation, thereby relieving the non-alcoholic fatty liver.

Although the present invention has been described in detail with reference to the above embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments described above, or equivalents may be substituted for elements thereof. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.