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Anti-anaphylaxis beverage and preparation method thereof

An anti-allergy and beverage technology is applied in the field of beverages to achieve the effects of enhancing body immunity, alleviating lactose tolerance, and improving antioxidant efficacy.

Inactive Publication Date: 2016-03-30
SHANDONG TONGYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Liquid substances are easy to absorb, so drinks are a good way to carry Lactobacillus plantarum LP28. Although the above patents give the inspiration of using Lactobacillus plantarum LP28 in dairy products, its anti-allergic effect still needs to be further strengthened

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] An antiallergic drink, which is special in that it is mainly made of the following raw materials in parts by weight:

[0025] Drinking water 85.5kg, xylo-oligosaccharide 0.05kg, skimmed milk powder 2.2kg, glucose 1.5kg, fructose syrup 2.0kg, pectin 0.4kg, sweetener 0.03kg, acidity regulator 0.03kg, food flavor 0.003kg,

[0026] 2.5IU of Lactobacillus paracasei and 2.5IU of Lactobacillus plantarum LP28 were added to 100kg of fermentation stock solution.

[0027] A preparation method of the antiallergic beverage, comprising the following steps:

[0028] (1) Reconstitution of skim milk powder: reconstitute skim milk powder with drinking water at 55°C, add glucose, and prepare drinking water: a solution of skim milk powder mass ratio = 6:1, which can be used directly after pasteurization or heated to 90 Above ℃, carry out browning treatment to obtain skimmed milk powder mixture;

[0029] (2) Fermentation: adjust the temperature of the fermented yeast liquid to 35°C, which...

Embodiment 2

[0037] An antiallergic drink, which is special in that it is mainly made of the following raw materials in parts by weight:

[0038] Drinking water 90kg, xylooligosaccharide 0.15kg, skimmed milk powder 4kg, glucose 2kg, fructose syrup 2.5kg, pectin 0.3kg, sweetener 0.01kg, acidity regulator 0.01kg, food flavor 0.005kg,

[0039] 5IU of Lactobacillus paracasei and LP285IU of Lactobacillus plantarum were added to 100kg of fermentation stock solution.

[0040] A preparation method of the antiallergic beverage, comprising the following steps:

[0041] (1) Reconstitution of skim milk powder: reconstitute skim milk powder with drinking water at 65°C, add glucose, and prepare drinking water: a solution of skim milk powder mass ratio = 7:1, which can be used directly after pasteurization or heated to 90 Above ℃, carry out browning treatment to obtain skimmed milk powder mixture;

[0042] (2) Fermentation: Adjust the temperature of the fermented yeast liquid to 37°C, which is suitable...

Embodiment 3

[0050] An antiallergic drink, which is special in that it is mainly made of the following raw materials in parts by weight:

[0051] Drinking water 93.9kg, xylo-oligosaccharide 0.1kg, skimmed milk powder 5.5kg, glucose 2.5kg, fructose syrup 3.0kg, pectin 0.5kg, sweetener 0.04kg, acidity regulator 0.02kg, food flavor 0.004kg,

[0052] 3.5 IU of Lactobacillus paracasei and Lactobacillus plantarum LP284IU were added to 100kg of fermentation stock solution.

[0053] A preparation method of the antiallergic beverage, comprising the following steps:

[0054] (1) Reconstitution of skim milk powder: reconstitute skim milk powder with drinking water at 60°C, add glucose, and prepare drinking water: a solution of skim milk powder mass ratio = 8:1, which can be used directly after pasteurization or heated to 90 Above ℃, carry out browning treatment to obtain skimmed milk powder mixture;

[0055] (2) Fermentation: Adjust the temperature of the fermented yeast liquid to 42°C, which is su...

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Abstract

The invention particularly relates to an anti-anaphylaxis beverage and a preparation method thereof. The anti-anaphylaxis beverage is mainly prepared from the following raw materials in parts by weight: living drinking water, oligosaccharide, nonfat dry milk powder, glucose, high fructose corn syrup, pectin, lactobacillus paracasei and lactobacillus plantarum LP28. According to the anti-anaphylaxis beverage disclosed by the invention, the lactobacillus plantarum LP28 has the anti-anaphylaxis efficacy; the oligosaccharide can strengthen the immunity of organisms through proliferating beneficial bacteria such as bifidobacteria in intestinal tracts; the lactobacillus paracasei has high stress resistance and probiotic characteristics, so that the antioxidative efficacy is improved. The beverage disclosed by the invention can effectively strengthen the immunity of organisms; besides, compared with the simplex lactobacillus plantarum LP28, the beverage has the advantages that the quantity of first-type T lymphocyte (Th1) secreted interferons gamma (Interferon-gamma) is increased by 30%, and the secretion of second-type T lymphocyte (Th1)IL-4 is reduced by 24. The beverage is good in anti-anaphylaxis effect and worth popularization.

Description

(1) Technical field [0001] The invention relates to beverages, in particular to an antiallergic beverage and a preparation method thereof. (2) Background technology [0002] Allergy refers to the abnormal increase in the sensitivity of organisms to certain drugs or external stimuli. Simply put, an allergy to a substance is when your body overreacts when you eat, touch or inhale a substance. Under normal circumstances, the body will produce antibodies to protect the body from diseases; but the body of an allergic person will mistake a normally harmless substance for a harmful thing, produce antibodies, and this substance becomes a "allergen". According to the World Allergy Association WAO estimates, more than one-fifth of the world's population, about 1.39 billion people, have suffered from allergy-related diseases, and the market for allergy-related drugs is 20 billion US dollars, which is a huge market. [0003] On October 6, 2010, Shenghe Biotechnology Co., Ltd. announc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307
Inventor 张小爱佘春华
Owner SHANDONG TONGYUAN FOOD CO LTD
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