A special dietary beverage capable of adjusting intestinal flora and a preparation method thereof

Abstract

The present invention discloses a special dietary beverage and a preparation method thereof that can adjust intestinal flora, belongs to the technical field of special dietary beverage preparation, and includes the following components in parts by weight: 200-400 parts of water, 10-30 parts of oligofructose, 10-30 parts of spirulina powder, 5-20 parts of flaxseed powder, 5-20 parts of wolfberry concentrated juice, 1-5 parts of monk fruit extract, 1-5 parts of inulin, 15-20 parts of whey protein, 5-15 parts of green tea extract, 15-30 parts of selenium-rich protein peptides, 5-20 parts of probiotic microcapsules, 0.3-3 parts of potassium sorbate, 0.3-3 parts of sodium benzoate, 0.1-0.5 parts of citric acid and 0.1-2 parts of sodium ascorbate. The special dietary beverage of the present invention integrates a variety of nutrients and prebiotics, which can promote the growth of intestinal probiotics, regulate blood sugar and reduce cholesterol. The microcapsules prepared by the present invention enhance the colonization ability of probiotics and maintain the balance of intestinal microecology while protecting probiotics from digestive damage. Neomethylhesperidin dihydrochalcone improves the taste, avoids the bitter aftertaste of common sweeteners, and removes the unpleasant taste of metal ion additives.

Description

Technical Field

[0001] The present invention belongs to the technical field of special dietary beverage preparation, and in particular relates to a special dietary beverage capable of adjusting intestinal flora and a preparation method thereof. Background Art

[0002] Probiotics, as an important type of microorganisms, are widely present in the human gastrointestinal tract and play a key role in maintaining the health and balance of the digestive system. There are many types of probiotics, mainly including lactobacilli, bifidobacteria, some Gram-positive cocci and some yeasts. In particular, Lactobacillus plantarum, as a probiotic, has been shown to have a positive effect on lowering serum cholesterol, preventing coronary heart disease, relieving depression and regulating neuropsychiatric functions. It is a common ingredient in fermented foods and probiotic products.

[0003] The activity and stability of probiotics are largely protected by their microcapsule wall materials. The ideal wall material should provide a physical barrier for probiotics to resist extreme conditions of the external environment, such as gastric acid and digestive enzymes, thereby enhancing the gastrointestinal tolerance of probiotics and extending their shelf life. Sodium alginate, as a widely used microcapsule wall material, is favored for its non-toxicity, cost-effectiveness, resistance to digestive enzymes and good biodegradability. However, sodium alginate has some limitations in practical applications, such as low encapsulation efficiency for probiotics and instability in the gastric acid environment, which may lead to premature release of probiotics and reduce their survival rate in the gastric acid and bile salt environment. Summary of the invention

[0004] In view of the above situation, in order to overcome the defects of the prior art, the present invention aims to provide a new type of special dietary beverage, which not only contains a variety of ingredients beneficial to intestinal health, but also adopts innovative microcapsule technology to improve the survival rate and intestinal colonization ability of probiotics.

[0005] In order to achieve the above object, the following technical solution is adopted: The present invention provides a special dietary beverage capable of adjusting intestinal flora, comprising the following components in parts by weight:

[0006] 200-400 parts of water, 10-30 parts of oligofructose, 10-30 parts of spirulina powder, 5-20 parts of flaxseed powder, 5-20 parts of wolfberry concentrated juice, 1-5 parts of monk fruit extract, 1-5 parts of inulin, 15-20 parts of whey protein, 5-15 parts of green tea extract, 15-30 parts of selenium-rich protein peptides, 5-20 parts of probiotic microcapsules, 0.3-3 parts of potassium sorbate, 0.3-3 parts of sodium benzoate, 0.1-0.5 parts of citric acid and 0.1-2 parts of sodium ascorbate.

[0007] Spirulina is a natural blue-green algae rich in protein, vitamins, minerals and essential fatty acids. It has antioxidant, immunity-enhancing, metabolism-promoting and cardiovascular health-maintaining effects.

[0008] Flaxseeds are a rich source of plant-based omega-3 fatty acids, which support heart health, and are high in dietary fiber, which helps improve digestive health and promotes the growth of beneficial intestinal bacteria.

[0009] Lycium barbarum contains a variety of vitamins and minerals and is an antioxidant that is beneficial to health, improving the body's overall antioxidant capacity.

[0010] Inulin and oligofructose are prebiotics that help improve intestinal health, lower blood sugar and cholesterol levels, and promote the growth of probiotics. Inulin can increase stool volume, promote intestinal peristalsis, prevent constipation, and improve intestinal health.

[0011] Monk fruit contains a variety of vitamins, which can strengthen the function of the pancreas, help insulin secretion, and regulate blood sugar.

[0012] Whey protein is a high-quality animal protein that contains essential amino acids and helps with muscle recovery and growth.

[0013] Green tea extract contains natural antioxidants such as catechins, which help reduce oxidative stress and increase metabolism while potentially aiding weight loss and improving heart health.

[0014] Selenium-rich protein peptides are small molecule peptides that can be absorbed through the intestinal wall more quickly and have improved bioavailability. They not only provide essential amino acids, but also contain selenium, which has physiological functions such as anti-oxidation, enhancing immunity, and promoting thyroid health.

[0015] Probiotic microcapsules contain beneficial active microorganisms that work together to maintain and restore the balance of the intestinal microbiota, promote digestive efficiency, and improve nutrient absorption.

[0016] Potassium sorbate and sodium benzoate are used as preservatives.

[0017] Sodium ascorbate has the effects of anti-oxidation, enhancing immunity and promoting iron absorption.

[0018] Citric acid can increase the sourness of beverages and adjust the taste of beverages.

[0019] Furthermore, the probiotic microcapsules are prepared by the following steps:

[0020] S1. Inoculate probiotics into MRS medium, culture at 37°C and 180rpm for 12h, then centrifuge the cultured bacterial solution, wash the bacteria with 0.9% saline, adjust the optical density OD600 of the bacterial solution to 0.95-1.05, and obtain the probiotic core material;

[0021] S2, drying and crushing fresh Sargassum to obtain Sargassum powder, inoculating Aspergillus niger into MRS medium, fermenting at 37°C, 150rpm for 24h, then sterilizing at 121°C, adjusting the pH to 6.0 after cooling, adding the Aspergillus niger suspension to the Sargassum powder fermentation medium at an inoculum amount of 8% (v / v), fermenting at 37°C, 150rpm for 2h, obtaining Aspergillus niger Sargassum powder fermentation liquid, then cooling at 121°C, adjusting the pH to 6.0, adding thermostable α-amylase, bathing at 95°C for 30min, then adding papain, bathing at 60°C for 2h, then bathing in boiling water for 10min to inactivate the enzyme, collecting the supernatant by centrifugation, adding 4 times the volume of 95% ethanol, standing for 12h, centrifuging to obtain the precipitate, and drying to obtain Sargassum water-soluble fiber;

[0022] S3, preparing the Sargassum water-soluble fiber into a 3.0% aqueous solution by mass, adding anhydrous ethanol, neohesperidin dihydrochalcone, 1-ethyl-(3-dimethylaminopropyl)carbodiimide hydrochloride, and N-hydroxybenzotriazole, adjusting the pH, reacting for 2 hours, and finally adding anhydrous ethanol to precipitate, centrifuging the precipitate, washing and drying it to obtain the grafted modified Sargassum water-soluble fiber;

[0023] S4, adding the grafted modified Sargassum water-soluble fiber into deionized water, then adding sodium alginate, mixing evenly, then adding Acanthopanax senticosus polysaccharide, stevioside and probiotic core material, mixing evenly, washing, and drying to obtain the microbial capsule.

[0024] Furthermore, the probiotics are a combination of multiple species selected from Bifidobacterium breve, Lactobacillus rhamnosus, Bifidobacterium longum subspecies infantis, Lactobacillus bulgaricus, Streptococcus thermophilus, and Bacillus subtilis.

[0025] Furthermore, the MRS medium in step S1 includes the following components: 18 g agar, 10 g peptone, 10 g beef powder, 5 g yeast powder, 20 g glucose, 5 g sodium acetate, 2 g dipotassium hydrogen phosphate, 0.55 g magnesium sulfate, 0.25 g manganese sulfate, 2 g diammonium hydrogen citrate, 1 mL Tween 80 and 1000 mL distilled water.

[0026] Furthermore, the MRS medium in step S2 includes the following components: 10 g peptone, 10 g beef powder, 5 g yeast powder, 20 g glucose, 0.1 g magnesium sulfate, 5 g sodium acetate, 5 g ammonium citrate, 1 g dipotassium hydrogen phosphate, 0.05 g manganese sulfate, 1 mL Tween 80 and 1000 mL distilled water.

[0027] Furthermore, the Sargassum powder fermentation medium includes the following components: 8g Sargassum powder, 0.2g ammonium citrate, 0.2g dipotassium hydrogen phosphate, 0.5g sodium acetate, 0.01g magnesium sulfate, 2.5mg zinc sulfate, 0.05g L-cysteine ​​hydrochloride, 1mL Tween 80 and 1000mL distilled water.

[0028] Furthermore, the dosage of the thermostable α-amylase is 1-4% of the mass of the Aspergillus niger Sargassum powder fermentation liquid.

[0029] Furthermore, the dosage of the papain is 2-5% of the mass of the Aspergillus niger Sargassum powder fermentation liquid.

[0030] Furthermore, in step S3, the mass ratio of the Sargassum water-soluble fiber aqueous solution, anhydrous ethanol, neohesperidin dihydrochalcone, 1-ethyl-(3-dimethylaminopropyl) carbodiimide hydrochloride, and N-hydroxybenzotriazole is 10-40:5-12:1-5:1-5:0.1-0.3.

[0031] Furthermore, the mass ratio of the grafted modified Sargassum water-soluble fiber, deionized water, sodium alginate, Acanthopanax senticosus polysaccharide, stevioside and probiotic core material is 0.5-3:30-50:1-3:1-3:1.5-5:0.5-2.

[0032] The present invention also provides a method for preparing a special dietary beverage capable of adjusting intestinal flora: various raw materials are put into a mixer according to a proportion and mixed evenly, and the special dietary beverage is obtained after filling and sealing.

[0033] The beneficial effects of the present invention are:

[0034] (1) The special dietary beverage of the present invention contains a variety of nutritional ingredients, such as oligofructose, spirulina powder, flaxseed powder, wolfberry concentrated juice, inulin, whey protein, green tea extract, selenium-rich protein peptides, etc. These ingredients not only provide rich protein, vitamins, minerals and essential fatty acids, but also help to enhance immunity, promote metabolism and maintain cardiovascular health. The prebiotics in these ingredients, such as inulin and oligofructose, can promote the growth of intestinal probiotics, improve intestinal health, lower blood sugar and cholesterol levels, and prevent constipation. The mogroside in the monk fruit extract has the function of regulating blood sugar, which further enhances the health care effect of the beverage.

[0035] (2) The present invention ferments Sargassum fiber with Aspergillus niger to increase the carboxyl group, and then grafts neomethyl hesperidin dihydrochalcone on the fiber through carbodiimide mediation to form a microcapsule wall material with a dense structure and a network cross-linking. This structure can protect probiotics in the gastric acid environment and improve their survival rate. After the probiotic microcapsules enter the intestine, the wall material decomposes and releases the probiotics, thereby effectively adjusting the intestinal flora, promoting digestion efficiency, and improving nutrient absorption.

[0036] (3) The modified Sargassum fiber wall material of the present invention has a positive charge, which can further improve the stability of the microcapsules in an acidic environment, improve the survival rate of probiotics, and increase the adhesion ability of probiotics to the intestinal mucosa, thereby facilitating the colonization and function of probiotics in the intestine.

[0037] (4) The new methyl hesperidin dihydrochalcone and Acanthopanax senticosus polysaccharide released by the probiotic microcapsules of the present invention in the intestines have an inhibitory effect on harmful microorganisms such as Escherichia coli, reduce the production of harmful pathogenic bacteria toxins, and create a favorable environment for the growth of probiotics. Through this mechanism, the special dietary beverage of the present invention can effectively maintain the balance of intestinal microflora and promote intestinal health.

[0038] (5) The new methyl hesperidin dihydrochalcone of the present invention can overcome the aftertaste of other sweeteners such as stevia. In addition, it can also reduce the metallic taste of metal ion additives such as potassium sorbate and sodium benzoate, thereby improving the overall taste of the beverage. Therefore, the special dietary beverage of the present invention has a good taste experience while being healthy. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 The evaluation results of the special dietary beverage of the present invention on the effect of adjusting intestinal flora;

[0040] Figure 2 The SEM images of the microcapsules of Example 3 and Comparative Examples 1-3 of the present invention, the scale bar is 20 μm;

[0041] Figure 3 The results of the embedding efficiency of the probiotic microcapsules prepared in the embodiments and comparative examples of the present invention are shown;

[0042] Figure 4 The survival rates of the probiotic microcapsules prepared in various embodiments and comparative examples of the present invention in gastric juice and intestinal juice are shown in FIG.

[0043] The accompanying drawings are used to provide further understanding of the present invention and constitute a part of the specification. They are used to explain the present invention together with the embodiments of the present invention and do not constitute a limitation of the present invention. DETAILED DESCRIPTION

[0044] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0045] Unless otherwise defined, all professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to those described herein may be applied to the present invention. The preferred implementation methods and materials described herein are for demonstration purposes only and are not intended to limit the content of this application.

[0046] The experimental methods in the following examples are conventional methods unless otherwise specified, and the experimental materials used in the following examples are purchased from commercial channels unless otherwise specified.

[0047] Bifidobacterium breve (strain number: CGMCC1.3001) was purchased from China General Microbiological Culture Collection Center.

[0048] Lactobacillus rhamnosus, strain number: CGMCC1.12734, was purchased from China General Microbiological Culture Collection Center.

[0049] Bifidobacterium longum subsp. Infantis, strain number: CGMCC1.3006, was purchased from China General Microbiological Culture Collection Center.

[0050] Lactobacillus delbruechii subsp. Bulgaricus, strain number: CGMCC1.2161, was purchased from China General Microbiological Culture Collection Center.

[0051] Streptococcus thermophilus, strain number: CGMCC1.1855, was purchased from China General Microbiological Culture Collection Center.

[0052] Bacillus subtilis, strain number: CGMCC1.2161, was purchased from China General Microbiological Culture Collection Center.

[0053] Oligofructose was purchased from Shandong Pingju Biotechnology Co., Ltd., spirulina was purchased from Shaanxi Xintianyu Biotechnology Co., Ltd., flaxseed powder was purchased from Qingdao Dehui Marine Biotechnology Co., Ltd., wolfberry concentrate was purchased from Fufeng Snot Biotechnology Co., Ltd., monk fruit extract, potassium sorbate, sodium benzoate, citric acid, inulin and sodium ascorbate were purchased from Jiangsu Caiwei Biotechnology Co., Ltd., green tea extract, whey protein and selenium-rich protein peptides were purchased from Nanjing Tongying Biotechnology Co., Ltd., Sargassum was purchased from Dongtou Beiao Deep Sea Baba Farm, Wenzhou, neohesperidin dihydrochalcone was purchased from Guangdong Mingcheng Biotechnology Co., Ltd., 1-ethyl-(3-dimethylaminopropyl) carbodiimide hydrochloride was purchased from Hubei Jianchu Biomedicine Co., Ltd., N-hydroxybenzotriazole was purchased from Jiangsu Pules Biotechnology Co., Ltd., Acanthopanax senticosus polysaccharide was purchased from Lanzhou Waterless Biotechnology Co., Ltd., sodium alginate and stevioside were purchased from Jiangsu Caiwei Biotechnology Co., Ltd. Example

[0054] A special dietary beverage capable of adjusting intestinal flora and a preparation method thereof

[0055] The special dietary beverage comprises the following components in parts by weight:

[0056] 200 parts of water, 10 parts of oligofructose, 10 parts of spirulina powder, 5 parts of flaxseed powder, 5 parts of wolfberry concentrated juice, 1 part of monk fruit extract, 1 part of inulin, 15 parts of whey protein, 5 parts of green tea extract, 15 parts of selenium-rich protein peptides, 5 parts of probiotic microcapsules, 0.3 parts of potassium sorbate, 0.3 parts of sodium benzoate, 0.1 parts of citric acid and 0.1 parts of sodium ascorbate.

[0057] The probiotic microcapsules are prepared by the following steps:

[0058] S1. Inoculate probiotics into MRS medium, culture at 37°C and 180rpm for 12h, then centrifuge the cultured bacterial solution, wash the bacteria with 0.9% saline, adjust the optical density OD600 of the bacterial solution to 0.95-1.05, and obtain the probiotic core material;

[0059] S2, drying and crushing fresh Sargassum to obtain Sargassum powder, inoculating Aspergillus niger into MRS medium, fermenting at 37°C, 150rpm for 24h, then sterilizing at 121°C, adjusting the pH to 6.0 after cooling, adding the Aspergillus niger suspension to the Sargassum powder fermentation medium at an inoculum amount of 8% (v / v), fermenting at 37°C, 150rpm for 2h, obtaining Aspergillus niger Sargassum powder fermentation liquid, then cooling at 121°C, adjusting the pH to 6.0, adding thermostable α-amylase, bathing at 95°C for 30min, then adding papain, bathing at 60°C for 2h, then bathing in boiling water for 10min to inactivate the enzyme, collecting the supernatant by centrifugation, adding 4 times the volume of 95% ethanol, standing for 12h, centrifuging to obtain the precipitate, and drying to obtain Sargassum water-soluble fiber;

[0060] S3, preparing the Sargassum water-soluble fiber into a 3.0% aqueous solution by mass, adding anhydrous ethanol, neohesperidin dihydrochalcone, 1-ethyl-(3-dimethylaminopropyl)carbodiimide hydrochloride, and N-hydroxybenzotriazole, adjusting the pH, reacting for 2 hours, and finally adding anhydrous ethanol to precipitate, centrifuging the precipitate, washing and drying it to obtain the grafted modified Sargassum water-soluble fiber;

[0061] S4, adding the grafted modified Sargassum water-soluble fiber into deionized water, then adding sodium alginate, mixing evenly, then adding Acanthopanax senticosus polysaccharide, stevioside and probiotic core material, mixing evenly, washing, and drying to obtain the microbial capsule.

[0062] The probiotics are obtained by mixing Bifidobacterium breve, Lactobacillus rhamnosus, Bifidobacterium longum subspecies infantis, Lactobacillus bulgaricus, Streptococcus thermophilus and Bacillus subtilis in a mass ratio of 2:2:1:1:1:0.5.

[0063] The MRS medium in step S1 includes the following components: 18 g agar, 10 g peptone, 10 g beef powder, 5 g yeast powder, 20 g glucose, 5 g sodium acetate, 2 g dipotassium hydrogen phosphate, 0.55 g magnesium sulfate, 0.25 g manganese sulfate, 2 g diammonium hydrogen citrate, 1 mL Tween 80 and 1000 mL distilled water.

[0064] The MRS medium in step S2 includes the following components: 10 g peptone, 10 g beef powder, 5 g yeast powder, 20 g glucose, 0.1 g magnesium sulfate, 5 g sodium acetate, 5 g ammonium citrate, 1 g dipotassium hydrogen phosphate, 0.05 g manganese sulfate, 1 mL Tween 80 and 1000 mL distilled water.

[0065] The Sargassum powder fermentation medium comprises the following components: 8 g Sargassum powder, 0.2 g ammonium citrate, 0.2 g dipotassium hydrogen phosphate, 0.5 g sodium acetate, 0.01 g magnesium sulfate, 2.5 mg zinc sulfate, 0.05 g L-cysteine ​​hydrochloride, 1 mL Tween 80 and 1000 mL distilled water.

[0066] The dosage of the thermostable α-amylase is 1% of the mass of the Aspergillus niger Sargassum powder fermentation liquid.

[0067] The dosage of the papain is 2% of the mass of the fermentation liquid of Aspergillus niger Sargassum powder.

[0068] In the step S3, the mass ratio of the Sargassum water-soluble fiber aqueous solution, anhydrous ethanol, neohesperidin dihydrochalcone, 1-ethyl-(3-dimethylaminopropyl) carbodiimide hydrochloride, and N-hydroxybenzotriazole is 10:5:1:1:0.1.

[0069] The mass ratio of the grafted modified Sargassum water-soluble fiber, deionized water, sodium alginate, Acanthopanax senticosus polysaccharide, stevioside and probiotic core material is 0.5:30:1:1:1.5:0.5.

[0070] A method for preparing a special dietary beverage capable of adjusting intestinal flora: various raw materials are put into a mixer according to a proportion and mixed evenly, and the special dietary beverage is obtained after filling and sealing. Example

[0071] A special dietary beverage capable of adjusting intestinal flora and a preparation method thereof

[0072] The special dietary beverage comprises the following components in parts by weight:

[0073] 400 parts of water, 30 parts of oligofructose, 30 parts of spirulina powder, 20 parts of flaxseed powder, 20 parts of wolfberry concentrated juice, 5 parts of monk fruit extract, 5 parts of inulin, 20 parts of whey protein, 15 parts of green tea extract, 30 parts of selenium-rich protein peptides, 20 parts of probiotic microcapsules, 3 parts of potassium sorbate, 3 parts of sodium benzoate, 0.5 parts of citric acid and 2 parts of sodium ascorbate.

[0074] The preparation steps of the probiotic microcapsules are the same as those in Example 1.

[0075] The probiotics are obtained by mixing Bifidobacterium breve, Lactobacillus rhamnosus, Bifidobacterium longum subspecies infantis, Lactobacillus bulgaricus, Streptococcus thermophilus and Bacillus subtilis in a mass ratio of 2:1:1:0.5:1:0.5.

[0076] The components included in the MRS culture medium in step S1, the MRS culture medium in step S2, and the Sargassum powder fermentation culture medium are the same as those in Example 1.

[0077] The dosage of the thermostable α-amylase is 4% of the mass of the Aspergillus niger Sargassum powder fermentation liquid.

[0078] The dosage of the papain is 5% of the mass of the fermentation liquid of Aspergillus niger Sargassum powder.

[0079] In the step S3, the mass ratio of the Sargassum water-soluble fiber aqueous solution, anhydrous ethanol, neohesperidin dihydrochalcone, 1-ethyl-(3-dimethylaminopropyl) carbodiimide hydrochloride, and N-hydroxybenzotriazole is 40:12:5:5:0.3.

[0080] The mass ratio of the grafted modified Sargassum water-soluble fiber, deionized water, sodium alginate, Acanthopanax senticosus polysaccharide, stevioside and probiotic core material is 3:50:3:3:5:2.

[0081] The preparation method of the special dietary beverage is the same as that in Example 1. Example

[0082] A special dietary beverage capable of adjusting intestinal flora and a preparation method thereof

[0083] The special dietary beverage comprises the following components in parts by weight:

[0084] 250 parts of water, 20 parts of oligofructose, 20 parts of spirulina powder, 12 parts of flaxseed powder, 15 parts of wolfberry concentrated juice, 3 parts of monk fruit extract, 2 parts of inulin, 16 parts of whey protein, 12 parts of green tea extract, 20 parts of selenium-rich protein peptides, 8 parts of probiotic microcapsules, 1.5 parts of potassium sorbate, 2 parts of sodium benzoate, 0.3 parts of citric acid and 1.3 parts of sodium ascorbate.

[0085] The preparation steps of the probiotic microcapsules are the same as those in Example 1.

[0086] The probiotics are obtained by mixing Bifidobacterium breve, Lactobacillus rhamnosus, Bifidobacterium longum subspecies infantis, Lactobacillus bulgaricus, Streptococcus thermophilus and Bacillus subtilis in a mass ratio of 1:1:1:1:0.5:0.5.

[0087] The components included in the MRS culture medium in step S1, the MRS culture medium in step S2, and the Sargassum powder fermentation culture medium are the same as those in Example 1.

[0088] The dosage of the thermostable α-amylase is 2% of the mass of the Aspergillus niger Sargassum powder fermentation liquid.

[0089] The dosage of the papain is 3% of the mass of the fermentation liquid of Aspergillus niger Sargassum powder.

[0090] In the step S3, the mass ratio of the Sargassum water-soluble fiber aqueous solution, anhydrous ethanol, neohesperidin dihydrochalcone, 1-ethyl-(3-dimethylaminopropyl) carbodiimide hydrochloride, and N-hydroxybenzotriazole is 20:8:3:3:0.2.

[0091] The mass ratio of the grafted modified Sargassum water-soluble fiber, deionized water, sodium alginate, Acanthopanax senticosus polysaccharide, stevioside and probiotic core material is 1.5:40:2:2:2.5:1.5.

[0092] The preparation method of the special dietary beverage is the same as that in Example 1.

[0093] Comparative Example 1

[0094] In this comparative example, no neohesperidin dihydrochalcone was used to graft-modify the Sargassum water-soluble fiber, that is, an equal amount of Sargassum water-soluble fiber was used to replace the grafted modified Sargassum water-soluble fiber, and the remaining components, component contents, and preparation process were the same as those in Example 3.

[0095] Comparative Example 2

[0096] In this comparative example, the Sargassum powder was not fermented by Aspergillus niger, that is, an equal amount of Sargassum powder was used to replace the Sargassum water-soluble fiber, and the remaining components, component contents, and preparation process were the same as those in Example 3.

[0097] Comparative Example 3

[0098] This comparative example uses sodium alginate, Acanthopanax senticosus polysaccharide and stevioside as microcapsule wall materials, that is, an equal amount of sodium alginate is used to replace the grafted modified Sargassum water-soluble fiber, and the remaining components, component contents and preparation process are the same as those in Example 3.

[0099] Results Analysis

[0100] Test Example 1

[0101] Evaluation of the effect of special dietary beverages on adjusting intestinal flora: 70 male mice (SPF grade) were selected as experimental animals. All mice were 4 to 5 weeks old and weighed 18±2g. During the experiment, the mice were kept in a room specially used for animal research. During this period, the mice were in a 12-hour light-dark cycle environment with a stable temperature (24±2℃) and humidity (61±10%), and were given ordinary tap water and special animal test feed. After a week of adaptive feeding, the experimental mice were randomly divided into seven different groups, each containing 10 experimental animals, including The mice were given oral administration of 50 mg / kg of normal saline solution at 8-9 am every day for four weeks, and the mice were placed in sterilized cages and defecate on their own. The feces were collected and placed in sterilized EP tubes to measure the content of microorganisms in the feces of mice. The relative abundance of Lactobacillus, Akkermansia, Bifidobacterium, Bacteroides, Desulfovibrio, and Enterobacter in the feces of mice was shown in Table 1. Figure 1 .

[0102] Figure 1 It is shown that the special diet beverages of each embodiment significantly increased the relative abundance of Lactobacillus, Akkermansia, Bifidobacterium and Bacteroides, which are probiotics and help maintain intestinal health. At the same time, the special diet beverages reduced the relative abundance of Desulfovibrio and Enterobacter, which are harmful bacteria. The results indicate that special diet beverages may adjust the intestinal flora by promoting the growth of probiotics and inhibiting the growth of harmful bacteria, which may have a positive impact on the health of users.

[0103] Test Example 2

[0104] The SEM images of the microcapsules of Example 3 and Comparative Examples 1-3 with a scale of 20 μm were observed by a Hitachi SU3800 scanning electron microscope, wherein a, b, c, and d represent Example 3, Comparative Example 1, Comparative Example 2, and Comparative Example 3, respectively.

[0105] Depend on Figure 2 It can be seen that the surface of the microcapsules prepared in Example 3 is smooth, indicating that the wall material of the microcapsules prepared by the present invention is dense and the formed network structure can completely cover the core material, while the surface of the comparative example is not smooth enough and the structural integrity is poor, indicating that the wall material prepared in the comparative example does not achieve good coating of the core material.

[0106] Test Example 3

[0107] The encapsulation efficiency of probiotic microcapsules was calculated by the following formula:

[0108] Embedding rate (%) = number of embedded live bacteria (N1) / total number of live bacteria, where total number of live bacteria = number of embedded live bacteria (N1) + number of non-embedded live bacteria (N2). The method for determining the number of embedded live bacteria (N1) is as follows: take 1g of freshly prepared microcapsules and disperse them in 10mL of ice PBS, first oscillate vigorously for 15min, then homogenize at a speed of 1000r / min for 1min to fully break the microcapsules, and determine the number of embedded live bacteria by plate counting method; the method for determining the number of non-embedded live bacteria (N2) is as follows: take the filtrate after filtering the microcapsules, and determine the number of live bacteria by plate counting method; the above tests were performed under sterile conditions, and the embedding rate results of each institute are shown in Figure 3 .

[0109] pass Figure 3 It can be seen that the present invention ferments Sargassum fiber by Aspergillus niger, and then grafts and copolymerizes neomethyl hesperidin dihydrochalcone on the fiber through carbodiimide mediation to form a microcapsule wall material with a dense structure and a network cross-linking. The microcapsule wall material prepared by the present invention is denser, which helps to improve the survival rate of probiotics, thereby providing better intestinal health benefits in practical applications.

[0110] Test Example 4

[0111] The survival rate of the probiotic microcapsules prepared in each embodiment and comparative example in gastric juice and intestinal juice was tested by the following digestion experiment: 1.5g of pepsin was added to 500mL of normal saline, and the pH value was adjusted to 2.0 to obtain fresh simulated gastric juice; 1g of porcine pancreatic enzyme and 6g of porcine bile salt were added to 500mL of normal saline, and the pH value was adjusted to 8.0 to obtain fresh simulated intestinal juice. 5g of the freshly prepared microcapsules were weighed and dispersed in 100mL of simulated gastric juice, placed in a 37°C water bath for shaking (50r / min), sampled at 180min, and the number of viable bacteria was determined by the plate count method. After 180min, the microcapsules were filtered from the simulated gastric juice, gently rinsed with normal saline, and transferred to 100mL of simulated intestinal juice, placed in a 37°C water bath for shaking (50r / min), sampled at 180min, and the number of viable bacteria was determined by the plate count method. The above experiments were all performed under sterile conditions. The survival rate of the probiotic microcapsules in gastric juice and intestinal juice of each group is shown in Table 1. Figure 4 .

[0112] Depend on Figure 4 It can be seen that the microcapsules prepared in each embodiment showed a high survival rate in simulated gastric fluid, indicating that they can resist the erosion of gastric acid. In the simulated intestinal fluid, the microcapsules also maintained a high survival rate, indicating that they can release probiotics in the intestinal environment. The results show that the microcapsules of the embodiments can protect probiotics during gastrointestinal digestion and improve their ability to reach the intestine, which may have a positive effect on intestinal health.

[0113] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

[0114] The present invention and its implementation methods are described above, which is not restrictive. The drawings are only one of the implementation methods of the present invention, and the actual application is not limited thereto. In short, if ordinary technicians in the field are inspired by it and design methods and embodiments similar to the technical solution without creativity without departing from the purpose of the invention, they should all fall within the protection scope of the present invention.

Claims

1. A special dietary beverage capable of adjusting intestinal flora, characterized in that: The composition comprises the following components in parts by weight: 200-400 parts of water, 10-30 parts of oligofructose, 10-30 parts of spirulina powder, 5-20 parts of flaxseed powder, 5-20 parts of wolfberry concentrated juice, 1-5 parts of monk fruit extract, 1-5 parts of inulin, 15-20 parts of whey protein, 5-15 parts of green tea extract, 15-30 parts of selenium-rich protein peptides, 5-20 parts of probiotic microcapsules, 0.3-3 parts of potassium sorbate, 0.3-3 parts of sodium benzoate, 0.1-0.5 parts of citric acid and 0.1-2 parts of sodium ascorbate; The probiotic microcapsules are prepared by the following steps: S1. Inoculate probiotics into MRS medium, culture at 37°C and 180rpm for 12h, then centrifuge the cultured bacterial solution, wash the bacteria with 0.9% saline, adjust the optical density OD600 of the bacterial solution to 0.95-1.05, and obtain the probiotic core material; S2, inoculate Aspergillus niger into MRS medium, ferment at 37°C, 150rpm for 24h, then sterilize at 121°C, adjust pH to 6.0 after cooling, obtain Aspergillus niger suspension, and add 8% v / v inoculation amount, adding the Aspergillus niger suspension to the fermentation medium of Sargassum powder, fermenting at 37°C, 150rpm, for 2h to obtain Aspergillus niger Sargassum powder fermentation liquid, then sterilizing at 121°C, adjusting the pH to 6.0 after cooling, adding high temperature resistant α-amylase, bathing at 95°C for 30min, then adding papain, bathing at 60°C for 2h, and then bathing in boiling water for 10min to inactivate the enzyme, collecting the supernatant by centrifugation, adding 4 times the volume of 95% ethanol, standing for 12h, centrifuging to obtain the precipitate, and drying to obtain Sargassum water-soluble fiber, wherein the fermentation medium of Sargassum powder comprises the following components: 8g Sargassum powder, 0.2g ammonium citrate, 0.2g dipotassium hydrogen phosphate, 0.5g sodium acetate, 0.01g magnesium sulfate, 2.5mg zinc sulfate, 0.05g L-cysteine ​​hydrochloride, 1 mL of Tween 80 and 1000 mL of distilled water, wherein the Sargassum powder is obtained by drying and crushing fresh Sargassum through an 80-mesh sieve; S3, preparing the Sargassum water-soluble fiber into a 3.0% aqueous solution by mass, adding anhydrous ethanol, neohesperidin dihydrochalcone, 1-ethyl-(3-dimethylaminopropyl)carbodiimide hydrochloride, and N-hydroxybenzotriazole, adjusting the pH, reacting for 2 hours, and finally adding anhydrous ethanol to precipitate, centrifuging the precipitate, washing and drying it to obtain the grafted modified Sargassum water-soluble fiber; S4, adding the grafted modified Sargassum water-soluble fiber to deionized water, then adding sodium alginate, mixing evenly, then adding Acanthopanax senticosus polysaccharide, stevioside and probiotic core material, mixing evenly, washing, and drying to obtain the probiotic microcapsules; The mass ratio of the Sargassum water-soluble fiber aqueous solution, anhydrous ethanol, neohesperidin dihydrochalcone, 1-ethyl-(3-dimethylaminopropyl) carbodiimide hydrochloride, and N-hydroxybenzotriazole is 10-40:5-12:1-5:1-5:0.1-0.3; The mass ratio of the grafted modified Sargassum water-soluble fiber, deionized water, sodium alginate, Acanthopanax senticosus polysaccharide, stevioside and probiotic core material is 0.5-3:30-50:1-3:1-3:1.5-5:0.5-2.

2. The special dietary beverage capable of adjusting intestinal flora according to claim 1, characterized in that: The probiotics are a combination of multiple species of Bifidobacterium breve, Lactobacillus rhamnosus, Bifidobacterium longum infantis subspecies, Lactobacillus bulgaricus, Streptococcus thermophilus, and Bacillus subtilis.

3. A special dietary beverage capable of adjusting intestinal flora according to claim 2, characterized in that: The MRS medium in step S1 includes the following components: 18 g agar, 10 g peptone, 10 g beef powder, 5 g yeast powder, 20 g glucose, 5 g sodium acetate, 2 g dipotassium hydrogen phosphate, 0.55 g magnesium sulfate, 0.25 g manganese sulfate, 2 g diammonium hydrogen citrate, 1 mL Tween 80 and 1000 mL distilled water.

4. The special dietary beverage capable of adjusting intestinal flora according to claim 3, characterized in that: The MRS medium in step S2 includes the following components: 10 g peptone, 10 g beef powder, 5 g yeast powder, 20 g glucose, 0.1 g magnesium sulfate, 5 g sodium acetate, 5 g ammonium citrate, 1 g dipotassium hydrogen phosphate, 0.05 g manganese sulfate, 1 mL Tween 80 and 1000 mL distilled water.

5. The special dietary beverage capable of adjusting intestinal flora according to claim 4, characterized in that: The dosage of the thermostable α-amylase is 1-4% of the mass of the fermentation liquid of Aspergillus niger Sargassum powder.

6. The special dietary beverage capable of adjusting intestinal flora according to claim 5, characterized in that: The dosage of the papain is 2-5% of the mass of the fermentation liquid of Aspergillus niger Sargassum powder.

7. A method for preparing a special dietary beverage capable of adjusting intestinal flora according to any one of claims 1 to 6, characterized in that: The raw materials are put into a mixer according to a proportion and mixed evenly, and the special dietary beverage is obtained after filling and sealing.

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