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Dairy product capable of improving body immunity and preparation method thereof

A technology for dairy products and organisms, which is applied in the field of dairy products that can improve immunity of organisms and their preparation, can solve problems such as safety that needs to be studied, and achieve the effects of improving immunity of organisms and enhancing immunity of organism systems.

Active Publication Date: 2021-07-23
CHONGQING TIANYOU DAIRY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Studies have shown that some chemical modifications can cause probiotics to acquire immune regulation capabilities, but the safety of chemically modified probiotics added to food remains to be studied

Method used

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  • Dairy product capable of improving body immunity and preparation method thereof
  • Dairy product capable of improving body immunity and preparation method thereof
  • Dairy product capable of improving body immunity and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] This embodiment provides a kind of yoghurt added Bifidobacterium lactis TY-S01, raw material and its addition amount are:

[0046] Fresh milk 910kg

[0047] White sugar 60kg

[0048] Bifidobacterium lactis TY-S01 powder 0.2kg;

[0049] The preparation method of described yogurt comprises the following steps:

[0050] Step 1, ingredients: raise the temperature of fresh milk to 45°C-50°C, put white sugar into the fresh milk, stir slowly, and hydrate for 30 minutes;

[0051] Step 2, homogenization: Homogenization once, the primary pressure of homogenization is 4-6MPa, the secondary pressure is 18-20MPa, and the homogenization temperature is 65°C;

[0052] Step 3, pasteurization: maintain at 95°C±2°C for 5 minutes;

[0053] Step 4, cooling: cooling the pasteurized milk to 42°C;

[0054] Step 5, inoculation: Inoculate Streptococcus thermophilus or Lactobacillus bulgaricus at a temperature of 43°C to 44°C, stir evenly after inoculation, and add Bifidobacterium lactis TY-...

Embodiment 2

[0059] This embodiment provides a kind of yoghurt added Bifidobacterium lactis TY-S01, raw material and its addition amount are:

[0060]

[0061]

[0062] Its preparation method is with reference to embodiment 1, after wherein polydextrose and white granulated sugar dry mix uniformly in advance, add in the described fresh milk together.

[0063] Utilize the yogurt described in Examples 1 and 2 to gavage mice, and use immunological methods to measure its impact on the immune indicators of the mouse system, including the phagocytosis of chicken erythrocytes by macrophages, the killing ability of NK cells, and the proliferation of spleen lymphocytes. Ability, ELISA method to measure serum IgG concentration.

[0064]After purchasing male C57BL / 6J mice (4 weeks old), after adaptive feeding for 1 week, they were randomly divided into the following 5 groups, with 12 mice in each group, respectively:

[0065] (1) Blank group (NC): maintain feed;

[0066] (2) Model group (HFC)...

Embodiment 3

[0101] This embodiment provides a kind of yoghurt added Bifidobacterium lactis TY-S01, raw material and its addition amount are:

[0102]

[0103] Its preparation method refers to Example 1, wherein after polydextrose, β-glucan and white granulated sugar are pre-dry mixed evenly, add in the described fresh milk together.

[0104]After testing, it was found that the yogurt added with β-glucan enhanced the immune system of the body and greatly improved the immunity. Immunoglobulins have various immune functions. Substances that produce an important product of the immune response. β-glucan itself, as a pathogen-associated molecular pattern substance in exogenous substances, plays an immune regulatory role mainly by promoting the expression of IL-1 and IL-6, and increasing the content of IgA and IgG in serum.

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Abstract

The invention provides a dairy product capable of improving body immunity and a preparation method thereof, bifidobacterium lactis TY-S01 and / or lactobacillus paracasei L9 are / is inoculated in the dairy product, and the dairy product forms comprise yoghourt and lactobacillus beverage. A dairy product added with the bifidobacterium lactis TY-S01 and / or the lactobacillus paracasei L9 is used as a raw material, after mice are fed, the phagocytic ability of macrophages to chicken erythrocytes, the killing ability of NK cells, the multiplication ability of splenic lymphocytes and the concentration of serum IgG are measured to study the influence of the product on mouse systemic immunity. Results show that the immune function of mice fed with high fat is remarkably reduced compared with that of the mice fed with feed, the bifidobacterium lactis TY-S01 can enhance the systemic immune ability of a body from the aspect of the innate immune function, and the lactobacillus paracasei L9 can enhance the systemic immune ability of the body from both aspects of the innate immune function and the acquired immune function.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a dairy product capable of improving body immunity and a preparation method thereof. Background technique [0002] The immune system is an important line of defense for the body against pathogenic bacteria. It includes innate immunity and acquired immunity. These two forms of immunity work together to protect the body from external and internal damage. Studies have shown that probiotics can regulate the immune response, stimulate the immune system, and strengthen the body's early defense against foreign pathogens. However, the immunomodulatory function of probiotics is strain-specific, and not all probiotics have immunomodulatory functions. Studies have shown that certain chemical modifications can lead to probiotics gaining immune regulation ability, but the safety of chemically modified probiotics added to food remains to be studied. Therefore, how to scre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
CPCA23C9/1234A23C9/1238A23V2400/165A23V2400/123A23V2400/531A23V2400/249Y02A50/30
Inventor 张凤王静蒋源渊唐甜舒希张炎李依璇张迅杨轲胡坤
Owner CHONGQING TIANYOU DAIRY CO LTD
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