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Intestinal microecology adjusting compound probiotics fermented juice composition and preparation method thereof

A technology of compound probiotics and intestinal regulation, which is applied in the field of food engineering, can solve the problems of affecting nutrients and failing to improve the dominant intestinal flora

Inactive Publication Date: 2019-01-11
北京万莱康营养与健康食品科学技术研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the problem with this exogenous way of adding flora is that due to the individual differences of each person, the intestinal flora is different. The application may not improve the intestinal dominant flora and affect some nutrients produced by the metabolism of probiotics, such as short-chain fatty acids, polypeptides or polypeptide precursors with antibacterial activity, etc.

Method used

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  • Intestinal microecology adjusting compound probiotics fermented juice composition and preparation method thereof
  • Intestinal microecology adjusting compound probiotics fermented juice composition and preparation method thereof
  • Intestinal microecology adjusting compound probiotics fermented juice composition and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Prepare the compound probiotic fermented fruit juice composition that regulates intestinal microecology according to the following steps, wherein various materials are weighed according to the data listed in Table 1:

[0053] 1) Inspection of raw and auxiliary materials: Inspect the raw and auxiliary materials in strict accordance with the acceptance criteria, and the materials that pass the inspection can be put into use.

[0054] 2) Weighing: Fruit and vegetable juice or fruit and vegetable pulp are weighed according to the formula, and set aside.

[0055] 3) Feeding enzymatic hydrolysis: Add a part of fruit and vegetable juice or fruit and vegetable pulp and purified water into the enzymolysis tank according to the process formula, then add an appropriate amount of sodium bicarbonate to adjust the pH of the feed liquid to about 5.0, then add enzyme preparations, and heat up to 45 ℃, enzymatic hydrolysis for 90 minutes. The enzyme preparation is cellulase and pectina...

Embodiment 2 to 7

[0070] According to the ingredients in Table 1, according to the preparation method in Example 1, a compound probiotic fermented fruit juice for regulating intestinal microecology was prepared.

[0071] Table 1: Ingredients for the compositions of Examples 1-7

[0072]

[0073] Note: 1. Fruit and vegetable juice (pulp) category 1 refers to the fruit and vegetable juice (pulp) used for the fermentation part; fruit and vegetable juice (pulp) category 2 refers to the fruit and vegetable juice (pulp) for the taste adjustment part.

[0074] 2. The vitality of fermented probiotics is 100 billion.

[0075] 3. The numerical units in the table are parts by weight. The specific composition of each class of substances is shown in the specific examples below.

[0076] Example 1

[0077] Based on 100wt% of the various ingredients added as follows, the composition of the various ingredients is as follows:

[0078] Dietary fiber substances: apple fiber 20%, citrus fiber 20%, resistant...

Embodiment 2

[0085] Based on 100wt% of the various ingredients added as follows, the composition of the various ingredients is as follows:

[0086] Dietary fiber: 40% apple fiber, 40% citrus fiber, 10% inulin, 10% oat fiber;

[0087] Fruit and vegetable juice (syrup) category 1: 10% pomegranate juice concentrate, 20% passion fruit juice concentrate, 30% red grape juice concentrate, 20% raspberry juice concentrate, 10% decolorized and deacidified apple juice concentrate, 10% cherry juice concentrate ;

[0088] Oligosaccharides: polydextrose 60%, xylooligosaccharide 40%,

[0089] Sugar alcohols: 20% sorbitol, 20% xylitol, 50% lactitol, 10% isomalt;

[0090] Plant extract ingredients: cherry blossom extract 50%, blood orange fruit powder (extract) 50%;

[0091] Collagen: 40% hydrolyzed fish collagen, 60% collagen tripeptide;

[0092] Fruit and vegetable juice (pulp) category 2: white grape juice 80%, pear juice 20%.

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Abstract

The invention discloses an intestinal microecology adjusting compound probiotics fermented juice composition and a preparation method thereof. The composition is prepared from the following raw materials in parts by weight: dietary fiber substances, fermented fruit and vegetable juice or fruit and vegetable slurry, oligosaccharide, sugar alcohol, plant extraction components, collagens and the like. According to the fruit composition, on the one hand, vegetable and fruit juice is fermented by employing a functional probiotics strain to obtain physiological active substances such as small molecular functional peptides, free amino acids, vitamins and the like contained in a product. By adding concentrated liquor in addition, a natural and delicious taste is achieved by applying the original flavors of different fruit juice and tastes without adding a sour adjustor (for example, citric acid) and a sweet taste adjustor (for example, saccharose).

Description

technical field [0001] The invention relates to the field of food engineering, in particular to a compound probiotic fermented fruit juice for regulating intestinal microecology and a preparation method thereof. Background technique [0002] In recent years, the research on healthy diet and its functional factors and active mechanism has become a key direction in the field of modern food science research. Based on the close relationship between dietary fiber, intestinal flora and human health, from the perspective of intestinal Ecological pathways are increasingly being studied on regulation and related mechanisms. [0003] There are more than 1,000 species of bacteria living in the human intestinal tract, and the total number is close to 10. 13 ~10 14 indivual. Most of the bacteria in the intestinal tract colonize the human colon, and the bacterial content of each gram of intestinal content is as high as 10 12 CFU. The intestinal microecological system is the largest a...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/02A23L2/66A23L2/84A23L33/125A23L33/17A23L33/21A23L33/105
CPCA23L2/02A23L2/382A23L2/66A23L2/84A23L33/105A23L33/125A23L33/17A23L33/21A23V2002/00A23V2200/32
Inventor 丁旭
Owner 北京万莱康营养与健康食品科学技术研究院有限公司
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