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Sports lactic acid bacteria drink with enhanced immunity and preparation method thereof

A technology for enhancing immunity and lactic acid bacteria beverage, which is applied in the field of sports lactic acid bacteria beverage and its preparation, can solve the problems such as the influence of immunity on digestion and absorption in the gastrointestinal tract, and achieve the goal of increasing immune regulation ability, prolonging the fermentation cycle, and shortening the fermentation cycle Effect

Active Publication Date: 2022-05-13
JUNLEBAO DAIRY GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in addition to the massive consumption of nutrients such as electrolytes, sugar, protein, and vitamins before and after exercise, when the body is stressed before exercise and fatigued during or after exercise, immunity and the digestion and absorption capacity of the gastrointestinal tract may be greatly affected

Method used

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  • Sports lactic acid bacteria drink with enhanced immunity and preparation method thereof
  • Sports lactic acid bacteria drink with enhanced immunity and preparation method thereof
  • Sports lactic acid bacteria drink with enhanced immunity and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1 A sports lactic acid bacteria beverage with enhanced immunity and its preparation method

[0036] The present embodiment is a sports lactic acid bacteria beverage with enhanced immunity, which is carried out in sequence according to the following steps:

[0037] (1) Preparation of whey fermentation broth

[0038] (1I) Take 15kg of whey powder, 1kg of sucrose and 10kg of water, mix well, keep warm at 65°C for 30min, and obtain A1;

[0039] (1II) Cool A1 to 40°C, inoculate 0.0001 kg of Lactobacillus germanus subsp. bulgaricus JMCC0018, 0.0001 kg of Streptococcus thermophilus JMCC0019, 0.0001 kg of Lactobacillus plantarum N3117, and 0.0001 kg of Lactobacillus paracasei N1115, and ferment at 37°C 8h, when the pH is 4.6, the fermentation is stopped to obtain B1;

[0040] (1Ⅲ) Stir B1 evenly, and post-ripen at 4°C for 4 hours to obtain whey fermentation broth, which is set aside;

[0041] (12) Preparation of sports lactic acid bacteria drink with enhanced immunit...

Embodiment 2-5

[0045] Embodiment 2-5 has the sports lactic acid bacteria drink of enhancing immunity and preparation method thereof

[0046] This example is a sports lactic acid bacteria beverage with enhanced immunity. The preparation method is similar to Example 1, the only difference is that the corresponding parameters in the preparation process are different, as shown in the following table:

[0047]

[0048] The beverage prepared in this embodiment is rich in nutrition, good in mouthfeel, has a unique flavor and good antimicrobial effect, and has the function of regulating the resistance of the exercising human body.

Embodiment 6

[0049] Example 6 In vitro cell model evaluation

[0050] In this example, different addition amounts of Lactobacillus plantarum N3117 and Lactobacillus paracasei N1115 were set, and the ratio of the above-mentioned two raw materials was evaluated by an in vitro cell model. The specific evaluation methods are as follows:

[0051] The cultured Caco-2 and J774A.1 cells were pretreated, washed twice with sterile PBS, and then 1 mL of antibiotic-free DMEM culture solution and heat-inactivated Lactobacillus plantarum N3117 and para-casein milk were added respectively. Bacillus N1115 freeze-dried powder, 5% CO 2 Incubate at 37°C for 3 h. After standing still, wash 3 times with sterile PBS, extract the total RNA of Caco-2 and J774A.1 cells, transcribe it into cDNA and use it to detect interleukin-6 (Interleukin-6, IL-6), interleukin -12 (Interleukin-12, IL-12) and tumor necrosis factor-α (Tumor necrosis factor-α, TNF-α) expression. Real-time PCR was used for detection, and the rea...

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Abstract

The invention discloses a sports lactic acid bacteria beverage with enhanced immunity. The raw materials for making it include 15-30 parts by weight of maltooligosaccharide, 15-25 parts of glucose and 10-20 parts of whey fermented liquid , KCl 0.1-1 part, NaCl 0.1-5 part, citric acid 0.5-5 part, vitamin 0.2-2 part, water 60‑85 part; the beverage formula is reasonable in compatibility, the drink is rich in nutrition and tastes good, and is fermented with four strains Fermented liquid is prepared from whey, which contains rich nutrients and is fermented by lactic acid bacteria. Lactose is utilized to produce lactic acid, which can be used as a sour agent for developing beverages, with unique flavor and good antimicrobial effect; the invention also discloses the beverage The preparation method is prepared by mixing raw materials and sterilizing, the method is simple, the process is easy to control, the cycle is short, and the cost is low. The invention is suitable for preparing the sports lactic acid bacteria beverage with enhanced immunity.

Description

technical field [0001] The invention belongs to the field of food and relates to the preparation of a lactic acid bacteria drink, in particular to a sports lactic acid bacteria drink with enhanced immunity and a preparation method thereof. Background technique [0002] With the general improvement of our country's national living standards and the implementation of the national fitness program, in recent years, endurance sports such as brisk walking and marathon have become a new fashion leading the national fitness. However, during long-term or high-intensity exercise, the energy consumption of the human body continues to increase and symptoms such as muscle soreness and mental fatigue appear, which enhances the body's material and energy metabolism activities, and increases the consumption of water, electrolytes, and energy substances. Give supplements in time. Functional sports drinks are a type of fast-supply product based on the purpose of replenishing energy, relievin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C21/02A23C21/08A23C21/10
CPCA23C21/026A23C21/08A23C21/10A23V2400/137A23V2400/165A23V2400/169A23V2400/249
Inventor 荀一萍朱宏王世杰王璐冯丽莉张栋薛玉玲
Owner JUNLEBAO DAIRY GRP CO LTD
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