Ginseng yoghourt beverage and preparation method thereof

Abstract

The invention relates to a ginseng yoghurt beverage and a preparation method thereof, and belongs to the technical field of yoghurt drinks, and the preparation method comprises the following steps: mixing lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus gasseri and lactobacillus mucosa to obtain a mixed bacteria solution; inoculating the mixed bacterial liquid into a culture medium for culturing, and then mixing with a ginseng extract to obtain an active substance; coating the active substance with soybean hull polysaccharide and sodium alginate to obtain a microencapsulated active substance; the preparation method comprises the following steps: mixing the whole-fat sterilized milk, the sweetening agent and the thickening gum, performing homogenization treatment and sterilization treatment, then adding the microencapsulated active substances, and performing fermentation and cooling to obtain the ginseng yoghourt beverage. According to the technical scheme, the four probiotics are mixed according to a certain volume ratio, the balance of intestinal flora can be adjusted, proliferation of harmful bacteria can be inhibited, the probiotics are packaged in a soybean hull polysaccharide and sodium alginate system, the activity of the probiotics and the stability of strains are improved, and the prepared ginseng yoghourt beverage has good taste and flavor.

Description

Technical Field

[0001] The present invention belongs to the technical field of yogurt drinks, and in particular relates to a ginseng yogurt drink and a preparation method thereof. Background Art

[0002] Yogurt is a dairy product made from pasteurized milk, then supplemented with beneficial lactic acid bacteria, fermented, cooled, and bottled. Yogurt not only retains the benefits of milk but also boasts a sweet and sour, smooth, and mellow taste. The presence of active lactic acid bacteria, which regulates intestinal flora and promotes digestion and absorption, has made it a popular choice. Ginseng is a genus of plant in the Araliaceae family. Ginseng saponins, a triterpenoid saponin, possess numerous physiological activities, including tonic, anti-aging, analgesic, neurostable, anti-inflammatory, anti-fatigue, and anti-tumor properties. Adding ginseng to yogurt replenishes essential nutrients, boosts immunity, and alleviates fatigue, making it a highly valued nutritional supplement.

[0003] In the prior art, ginseng yogurt is prepared by directly adding ginseng to yogurt raw materials. When consumed, the yogurt passes through the stomach and small intestine at a relatively fast speed, and the time it stays in these parts to be digested and absorbed is relatively short. In addition, the effective ingredient ginsenoside in ginseng is easily degraded and inactivated by enzymes in the stomach, which ultimately leads to a low absorption rate of ginsenoside by the human body and an inability to fully supplement nutrients. In addition, ginsenoside tastes extremely bitter and has a peculiar smell. Directly adding ginsenoside will affect the taste of the yogurt, making it unacceptable to the public. Summary of the Invention

[0004] The present invention aims to provide a ginseng yogurt drink and a preparation method thereof. The method comprises the following steps: uniformly mixing Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus gasseri and Lactobacillus mucosae in a volume ratio of 1:1:1-3:2-4 to obtain a mixed bacterial liquid; Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus gasseri and Lactobacillus mucosae are all probiotics that can regulate the balance of intestinal flora and inhibit the proliferation of harmful intestinal bacteria; the four probiotics have a high number of viable bacteria and are highly active after activation; the mixed bacterial liquid is inoculated into a culture medium for cultivation, and then mixed with a ginseng extract to obtain an active substance; not only the activity of the four probiotics is improved, but also the stability of the strains is enhanced, and the ginseng extract and the probiotics interact effectively. The method comprises the following steps: the synergistic effect is achieved, thereby improving the efficacy of probiotics in treating gastrointestinal diseases; the active substance in step S2 is coated with soybean chitin and sodium alginate to obtain microencapsulated active substance; soybean chitin not only improves the stability of the gel system, but also improves the survival rate of probiotics during gastrointestinal digestion and storage, can promote the growth of probiotics and control the release of probiotics in the large intestine; the whole-fat sterilized milk, sweetener and thickening gel are mixed, homogenized and sterilized, and then the microencapsulated active substance is added, fermented and cooled to finally obtain a ginseng yogurt drink, which has a good taste and flavor and improves the acceptability of the yogurt.

[0005] The technical problem to be solved by the present invention is as follows: In the prior art, ginseng yogurt is prepared by directly adding ginseng to yogurt raw materials. When consumed, the yogurt passes through the stomach and small intestine at a relatively fast speed, and the time it stays in these parts and is digested and absorbed is relatively short. In addition, the effective ingredient ginsenoside in ginseng is easily degraded and lost its activity under the action of enzymes in the stomach, which ultimately leads to a low absorption rate of ginsenoside by the human body and an inability to fully play the role of supplementing nutrients. At the same time, ginsenoside tastes extremely bitter and has a special smell. Direct addition of ginsenoside will affect the taste of the yogurt, making it unacceptable to the public.

[0006] The purpose of the present invention can be achieved through the following technical solutions: A ginseng yogurt drink and a preparation method thereof, comprising the following steps: S1: uniformly mixing Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus gasseri and Lactobacillus mucosae in a volume ratio of 1:1:1-3:2-4 to obtain a mixed bacterial solution; S2: inoculating the mixed bacterial solution in step S1 into a culture medium for cultivation, and then mixing it with the ginseng extract to obtain an active substance; S3: coating the active substance in step S2 with soybean chitosan and sodium alginate to obtain a microencapsulated active substance; S4: mixing the whole-fat sterilized milk, the sweetener, and the thickening gel, homogenizing and sterilizing the mixture, adding the microencapsulated active substance, fermenting, and cooling the mixture, and finally obtaining the ginseng yogurt drink.

[0007] Further, in step S1, the number of viable Lactobacillus bulgaricus is 3×10 8 CFU / mL-6×10 8 CFU / mL, the number of viable Streptococcus thermophilus is 3×10 9 CFU / mL-6×10 9 CFU / mL, the number of viable Lactobacillus gasseri is 2×10 8 CFU / mL-5×10 8 CFU / mL, the number of viable Lactobacillus mucosae is 1×10 8 CFU / mL-3×10 8 CFU / mL.

[0008] Further, step S2 is specifically: A1: inoculating the mixed bacterial solution in step S1 into sterilized MRS liquid medium, and culturing at 35-38℃ for 12-24h until colonies grow, to obtain activated bacterial seed; A2: mixing the activated bacterial seed with ginseng extract, and culturing at 35-40℃ for 10-12h, to obtain active substance.

[0009] Further, the components of the MRS liquid medium include: beef extract 3-7g, peptone 3-7g, yeast powder 3-7g, tryptone 8-12g, Tween-80 0.5-1.5mL, glucose 18-22g, salt solution 10-20mL, and deionized water 800-1000mL, with pH value being 5-6.5.

[0010] Further, the salt solution is composed of diammonium hydrogen citrate and deionized water according to mass ratio 1:5.

[0011] Further, the inoculation amount of the mixed bacterial solution is 5%.

[0012] Further, the preparation method of the ginseng extract includes the following steps: According to mass ratio 1:60, clean ginseng and add water, heat with strong fire, when the water boils, change to gentle fire and decoct for 2h, then filter, take out the filtrate for standby, add water to the filter residue again (water mass is 40 times of the filter residue mass), heat with strong fire, when the water boils, change to gentle fire and decoct for 2h, then filter again, mix the filtrate of this time and the filtrate of the first time, continue to decoct with gentle fire for 3h, filter again to obtain filtrate, and perform concentration treatment on the filtrate, with concentration pressure being 0.12Mpa and concentration time being 3h, to finally obtain ginseng extract.

[0013] Further, the volume ratio of the activated bacterial seed and the ginseng extract is 1:5-15.

[0014] Furthermore, step S3 is specifically as follows: The active substance in step S2 is centrifuged for 5-10 minutes, then mixed with a phosphate buffer solution and a soybean chitosan solution, stirred for 25-35 minutes, and then allowed to stand for 1-2 hours. Calcium chloride solution and sodium alginate solution are then added and mixed uniformly to obtain a mixture. The mixture is added to soybean oil and stirred until a water / oil emulsion is formed. Glacial acetic acid is then added to induce internal ion gelation, and after stirring for 10-20 minutes, calcium chloride solution is added. The mixture is allowed to stand for 1-2 hours, filtered, and washed with physiological saline to obtain the microencapsulated active substance.

[0015] Furthermore, the mass ratio of the active substance, phosphate buffer and soybean chitin solution is 1-2:20-30:2-3.

[0016] Furthermore, the volume ratio of the mixture to soybean oil is 1-2:4-5.

[0017] Furthermore, the method for preparing the soybean chitosan solution comprises the following steps: Soybean chitosan and deionized water were mixed in a 65°C water bath at a mass ratio of 3:100 for 30 minutes, and then centrifuged at 4000 rpm for 10 minutes at 25°C. The supernatant was collected to obtain a soybean chitosan solution.

[0018] Furthermore, the preparation method of soybean chitosan comprises the following steps: According to the mass ratio of 1:10, the soybean shells were crushed and passed through a 0.5 mm sieve, and then 1% ethanol solution was added and stirred for 30 minutes. After filtration, the mixture was dried at 65°C, and then deionized water (the mass of deionized water is twice the mass of the ethanol solution) was added and heated at 90°C for 30 minutes. After filtration, the filtrate was centrifuged at 4000 rpm at 25°C for 10 minutes, and the supernatant was concentrated to 1 / 3 of the initial filtrate volume. The pH value of the concentrate was adjusted to 4 with 0.1wt% citric acid solution, and the concentrate was mixed with anhydrous ethanol at a volume ratio of 1:2 and allowed to stand at 4°C for 12 hours. The mixture was centrifuged at 4000 rpm at 25°C for 30 minutes and then dried at 65°C to obtain soybean chit polysaccharide.

[0019] Furthermore, step S4 is specifically as follows: B1: Mix the whole-fat sterilized milk, sweetener, and thickener, then heat while stirring and maintain at 55-65°C for 20-40 minutes; B2: Homogenize the material in step B1; B3: Take out the homogenized material from step B2, sterilize it by pasteurization, and then cool it and keep it at 40-45°C for 10-20 minutes; B4: Take out the sterilized and cooled material from step B3, add the microencapsulated active substance, stir evenly, and then place it in a fermentation chamber for fermentation; B5: Cooling the material after fermentation in step B4 to obtain a ginseng yogurt drink.

[0020] Furthermore, the weight proportions of the whole-fat sterilized milk, sweetener, thickener and microencapsulated active substance include: 80-100 parts of whole-fat sterilized milk, 8-12 parts of sweetener, 2-4 parts of thickener and 10-15 parts of microencapsulated active substance.

[0021] Furthermore, in step B1, the sweetener is one or more of honey, acesulfame potassium, erythritol, xylitol, and sucralose.

[0022] Furthermore, in step B1, the thickener is one or more of guar gum, carrageenan, gelatin, pectin, and konjac gum.

[0023] Furthermore, in step B2, the homogenization pressure of the homogenization treatment is 8-25 MPa.

[0024] Furthermore, in step B3, the pasteurization temperature is 85-95° C., and the sterilization time is 8-12 minutes.

[0025] Furthermore, in step B4, the fermentation temperature of the fermentation treatment is 42-45° C., and the fermentation time is 4-6 hours.

[0026] Furthermore, in step B5, the cooling temperature of the cooling treatment is 1-5°C, and the cooling time is 16-18h.

[0027] Beneficial effects of the present invention: (1) In the technical solution of the present invention, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus gasseri and Lactobacillus mucosae are mixed uniformly in a volume ratio of 1:1:1-3:2-4 to obtain a mixed bacterial liquid; wherein, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus gasseri and Lactobacillus mucosae are all probiotics, Lactobacillus bulgaricus can ferment lactose, and the fermented galactose and glucose are not only easily absorbed, but also can promote brain nerve development, reduce excessive gastric acid secretion, improve the utilization rate of calcium, phosphorus and iron, inhibit the proliferation of harmful bacteria in the intestine, and also help digestion and absorption, and improve the utilization rate of protein; Streptococcus thermophilus can help people with lactose intolerance digest lactose, It can also relieve constipation and diarrhea, inhibit the activity of cholesterol synthase, and lower the cholesterol content in serum; Lactobacillus gasseri can reduce food intake, inhibit weight gain, lower insulin levels, and inhibit the proliferation of harmful bacteria in the intestines; Lactobacillus mucosa can effectively colonize in the intestines, regulate the intestinal immune system and the balance of intestinal microbial flora, prevent and treat gastrointestinal diseases, and promote the absorption of nutrients; the four selected probiotics have a high number of live bacteria, and after activation, they are highly active. The four probiotics work together in yogurt, which not only improves the nutritional value of yogurt, but also improves the sensory properties of yogurt, and increases the taste and flavor of yogurt.

[0028] (2) In the technical solution of the present invention, the mixed bacterial liquid is inoculated into the culture medium for cultivation, and then mixed with ginseng extract to obtain active substances; the mixed bacterial liquid is activated and then mixed with ginseng extract, which not only improves the activity of the four probiotics, but also enhances the stability of the strains, improves the adaptability of the strains in the intestinal environment, and further improves the regulatory effect of probiotics on intestinal microbial flora. In addition, ginseng extract has antioxidant and anti-inflammatory properties. Ginseng extract and probiotics play a synergistic role, which improves the efficacy of probiotics in treating gastrointestinal diseases; the active substance in step S2 is coated with soybean chitin and sodium alginate to obtain microencapsulated active substances; the sodium alginate is coated, and its porous structure enables the active substance to be effectively loaded and releases sufficient probiotics in the intestinal fluid, and the soybean chitin plays a role in strengthening the porous structure. The effect of the gel not only improves the stability of the gel system, but also increases the survival rate of probiotics during gastrointestinal digestion and storage. At the same time, soybean chitin can be fermented by intestinal bacteria, thereby promoting the growth of probiotics and controlling the release of probiotics in the large intestine. Soybean chitin has a high molecular weight, complex glycosidic bonds and network chemical structure, which makes it easier to capture probiotics. The gel system also plays a certain protective role on ginsenosides, enabling them to be fully digested and absorbed in the small intestine. Whole-fat sterilized milk, sweetener, and thickening gel are mixed, homogenized and sterilized, and then microencapsulated active substances are added. The mixture is fermented and cooled to obtain a ginseng yogurt drink. The microencapsulated active substances not only improve the taste and flavor of the yogurt, but also increase the intestinal absorption rate of ginsenosides, promote the intestinal absorption and digestion of nutrients, and enhance the intestinal health of the human body.

[0029] (3) In the technical solution of the present invention, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus gasseri and Lactobacillus mucosa are mixed evenly, then inoculated into a culture medium for cultivation, and then mixed with ginseng extract, and coated with soybean chitin and sodium alginate to obtain microencapsulated active substances. Whole-fat sterilized milk, sweetener, and thickening gel are mixed, homogenized and sterilized, and then the microencapsulated active substances are added, fermented, and cooled to obtain a ginseng yogurt drink. The ginseng yogurt drink can not only better adapt to the intestinal environment, but also effectively inhibit the proliferation of harmful bacteria in the intestine, regulate the balance of intestinal microbial flora, help prevent and treat gastrointestinal diseases, and promote the intestinal absorption of nutrients. The prepared ginseng yogurt drink has a good taste and flavor, which improves the acceptability of yogurt. DETAILED DESCRIPTION

[0030] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts shall fall within the scope of protection of the present invention.

[0031] The specific parameters of the raw materials used in the present invention are as follows: The preservation number of Lactobacillus bulgaricus is CGMCC No.3818; the preservation number of Streptococcus thermophilus is CGMCC No.3817; the preservation number of Lactobacillus mucosae is CCUG 43179; the Lactobacillus gasseri is Lactobacillus gasseri B1-26 derived from breast milk, and its preservation number is CGMCC No.19749; the Lactobacillus plantarum is Lactobacillus plantarum NDC 75017, and its preservation number is CGMCC NO.5448.

[0032] The components of the MRS liquid culture medium used in the following examples and comparative examples include: 5 g beef extract, 5 g peptone, 5 g yeast powder, 10 g tryptone, 1 mL Tween-80, 20 g glucose, 15 mL saline solution, and 900 mL deionized water, with a pH of 5.8; the saline solution is composed of diammonium hydrogen citrate and deionized water in a mass ratio of 1:5.

[0033] The preparation method of ginseng extract comprises the following steps: According to the mass ratio of 1:60, clean the ginseng and add it to water, heat it with high heat, and when the water boils, switch to low heat and simmer for 2 hours, then filter it, take out the filtrate for later use, add the residue into water again (the mass of water is 40 times the mass of the residue), heat it with high heat, and when the water boils, switch to low heat and simmer for 2 hours, then filter it again, mix the filtrate this time with the first filtrate, continue to simmer for 3 hours, and then filter to obtain the filtrate, concentrate the filtrate, the concentration pressure is 0.12Mpa, and the concentration time is 3 hours, and finally the ginseng extract is obtained.

[0034] The preparation method of soybean chitosan comprises the following steps: The soybean hulls are crushed and passed through a 0.5 mm sieve according to a mass ratio of 1:10, then 1% ethanol solution is added and stirred for 30 min, after filtration, dried at 65°C, then deionized water (the mass of deionized water is 2 times the mass of the ethanol solution) is added and heated at 90°C for 30 min, after filtration, the filtrate is centrifuged at 4000 rpm for 10 min at 25°C, and the supernatant is concentrated to 1 / 3 of the initial filtrate volume, then the concentrated solution is mixed with anhydrous ethanol at a volume ratio of 1:2 after adjusting the pH of the concentrated solution to 4 with a 0.1 wt% citric acid solution, and then the mixture is centrifuged at 4000 rpm for 30 min at 25°C, and then dried at 65°C to obtain soybean hull polysaccharide.

[0035] The preparation method of the soybean hull polysaccharide solution comprises the following steps: The soybean hull polysaccharide and deionized water are mixed in a 65°C water bath according to a mass ratio of 3:100 for 30 min, then centrifuged at 4000 rpm for 10 min at 25°C, and the supernatant is taken to obtain a soybean hull polysaccharide solution.

[0036] Example 1 The preparation method of the ginseng yogurt beverage comprises the following steps: S1: uniformly mix Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus gasseri and Lactobacillus mucosae in a volume ratio of 1:1:1:2 to obtain a mixed bacterial solution with a volume of 100 mL; wherein the number of viable bacteria of Lactobacillus bulgaricus is 5×10 8 CFU / mL, the number of viable bacteria of Streptococcus thermophilus is 5×10 9 CFU / mL, the number of viable bacteria of Lactobacillus gasseri is 3×10 8 CFU / mL, and the number of viable bacteria of Lactobacillus mucosae is 2×10 8 CFU / mL; S2: prepare an active substance, the specific steps being: A1: inoculate the mixed bacterial solution in step S1 into sterilized MRS liquid medium and culture at 35°C for 12 h until colonies are formed to obtain activated bacterial seed, wherein the inoculation amount of the mixed bacterial solution is 5%; A2: mix the activated bacterial seed with the ginseng extract according to a volume ratio of 1:5 and culture at 35°C for 10 h to obtain an active substance; S3: prepare a microencapsulated active substance, the specific steps being: According to the mass ratio of 1:20:2, the active material in step S2 was centrifuged at 2000 rpm for 5 minutes, then mixed with phosphate buffer and soybean chitosan solution and stirred for 25 minutes, and then allowed to stand at 4°C for 1 hour, and then 1wt% calcium chloride solution (the mass of calcium chloride solution is 40wt% of the mass of active material) and 1.5wt% sodium alginate solution (the mass of sodium alginate solution is 4 times the mass of active material) were added and mixed uniformly to obtain a mixture, and the mixture was added according to the volume ratio of 1:4. The mixture was added to soybean oil and stirred at 800 rpm until a water / oil emulsion was formed. Then, glacial acetic acid (the volume ratio of glacial acetic acid to the mixture was 1:500) was added to induce internal ion gelation. After stirring for 10 minutes, calcium chloride solution (the volume ratio of calcium chloride solution to the mixture was 10:1) was added. The mixture was allowed to stand at 4°C for 1 hour, filtered, and washed twice with 0.85% saline (each time with a volume ratio of saline to the mixture of 20:1). Finally, the microencapsulated active substance was obtained and stored at 4°C for use. S4: preparing ginseng yogurt drink, the specific steps are as follows: B1: Mix whole-fat sterilized milk, xylitol, and pectin, then heat while stirring and maintain at 55°C for 20 minutes; B2: Homogenize the material in step B1 at a homogenization pressure of 8 MPa; B3: The homogenized material from step B2 is taken out and pasteurized at 85°C for 8 minutes, followed by cooling and maintaining at 40°C for 10 minutes. B4: Take out the sterilized and cooled material from step B3, add the microencapsulated active substance, stir evenly, and then place in a fermentation chamber for fermentation at a temperature of 42°C for 4 hours; B5: Cooling the material after fermentation in step B4 at a temperature of 1° C. for 16 hours to obtain a ginseng yogurt drink; Among them, it contains 80 parts of full-fat sterilized milk, 8 parts of xylitol, 2 parts of pectin and 10 parts of microencapsulated active substances.

[0037] Example 2 The preparation method of ginseng yogurt beverage comprises the following steps: S1: Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus gasseri and Lactobacillus mucosae were mixed in a volume ratio of 1:1:2:3 to obtain a mixed bacterial solution with a volume of 100 mL; the number of viable Lactobacillus bulgaricus was 5×10 8 CFU / mL, the number of viable bacteria of Streptococcus thermophilus is 5×10 9 CFU / mL, the number of viable Lactobacillus gasseri was 3×108 CFU / mL, the number of viable Lactobacillus mucosa is 2×10 8 CFU / mL; S2: Prepare active substances, the specific steps are as follows: A1: The mixed bacterial solution in step S1 was inoculated into sterilized MRS liquid medium and cultured at 37 ° C for 20h until colonies grew to obtain activated bacteria, wherein the inoculation amount of the mixed bacterial solution was 5%; A2: Mix the activated bacteria with ginseng extract at a volume ratio of 1:10 and incubate at 37°C for 11 hours to obtain the active substance. S3: Preparation of microencapsulated active substances, the specific steps are as follows: According to the mass ratio of 1.5:25:2.5, the active material in step S2 was centrifuged at 2500 rpm for 8 minutes, then mixed with phosphate buffer and soybean chitin solution, and stirred for 30 minutes, and then allowed to stand at 4°C for 1.5 hours, and then 1wt% calcium chloride solution (the mass of calcium chloride solution is 40wt% of the mass of active material) and 1.5wt% sodium alginate solution (the mass of sodium alginate solution is 4 times the mass of active material) were added and mixed evenly to obtain a mixture, which was then added at a volume ratio of 1.5:4.5. The mixture was added to soybean oil and stirred at 900 rpm until a water / oil emulsion was formed. Glacial acetic acid (the volume ratio of glacial acetic acid to the mixture was 1:500) was then added to induce internal ion gelation. After stirring for 15 minutes, calcium chloride solution (the volume ratio of calcium chloride solution to the mixture was 10:1) was added. The mixture was allowed to stand at 4°C for 1.5 hours, filtered, and washed twice with 0.85% saline (each time with a volume ratio of saline to the mixture of 20:1). Finally, the microencapsulated active substance was obtained and stored at 4°C for future use. S4: preparing ginseng yogurt drink, the specific steps are as follows: B1: Mix whole-fat sterilized milk, honey, and carrageenan, then heat while stirring and maintain at 60°C for 30 minutes; B2: Homogenize the material in step B1 at a homogenization pressure of 16 MPa; B3: The homogenized material from step B2 is taken out and pasteurized at 90°C for 10 minutes, followed by cooling and maintaining at 43°C for 15 minutes. B4: Take out the sterilized and cooled material from step B3, add the microencapsulated active substance, stir evenly, and then place in a fermentation chamber for fermentation at a temperature of 43°C for 5 hours; B5: Cooling the material after fermentation in step B4 at a temperature of 4° C. for 17 hours to obtain a ginseng yogurt drink; Among them, it contains 90 parts of full-fat sterilized milk, 10 parts of honey, 3 parts of carrageenan and 12 parts of microencapsulated active substances.

[0038] Example 3 The preparation method of ginseng yogurt beverage comprises the following steps: S1: Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus gasseri and Lactobacillus mucosa were mixed in a volume ratio of 1:1:3:4 to obtain a mixed bacterial solution with a volume of 100 mL; the number of viable Lactobacillus bulgaricus was 5×10 8 CFU / mL, the number of viable bacteria of Streptococcus thermophilus is 5×10 9 CFU / mL, the number of viable Lactobacillus gasseri was 3×10 8 CFU / mL, the number of viable Lactobacillus mucosa is 2×10 8 CFU / mL; S2: Prepare active substances, the specific steps are as follows: A1: The mixed bacterial solution in step S1 was inoculated into sterilized MRS liquid medium and cultured at 38 ° C for 24h until colonies grew to obtain activated bacteria, wherein the inoculation amount of the mixed bacterial solution was 5%; A2: Mix the activated bacteria with ginseng extract at a volume ratio of 1:15 and incubate at 40°C for 12 hours to obtain the active substance; S3: Preparation of microencapsulated active substances, the specific steps are as follows: According to the mass ratio of 2:30:3, the active material in step S2 was centrifuged at 3000 rpm for 10 minutes, then mixed with phosphate buffer and soybean chitin solution and stirred for 35 minutes, and then allowed to stand at 4°C for 2 hours, and then 1wt% calcium chloride solution (the mass of calcium chloride solution is 40wt% of the mass of active material) and 1.5wt% sodium alginate solution (the mass of sodium alginate solution is 4 times the mass of active material) were added and mixed uniformly to obtain a mixture, and the mixture was added according to the volume ratio of 2:5. The mixture was added to soybean oil and stirred at 1000 rpm until a water / oil emulsion was formed. Glacial acetic acid (the volume ratio of glacial acetic acid to the mixture was 1:500) was then added to induce internal ion gelation. After stirring for 20 minutes, calcium chloride solution (the volume ratio of calcium chloride solution to the mixture was 10:1) was added. The mixture was allowed to stand at 4°C for 2 hours, filtered, and washed twice with 0.85% saline (each time with a volume ratio of saline to the mixture of 20:1). Finally, the microencapsulated active substance was obtained and stored at 4°C for use. S4: preparing ginseng yogurt drink, the specific steps are as follows: B1: Mix whole-fat sterilized milk, sucralose, and guar gum, then heat, stirring, and maintain at 65°C for 40 minutes; B2: Homogenize the material in step B1 at a homogenization pressure of 25 MPa; B3: The homogenized material from step B2 is taken out and pasteurized at 95°C for 12 minutes, followed by cooling and maintaining at 45°C for 20 minutes. B4: Take out the sterilized and cooled material from step B3, add the microencapsulated active substance and stir evenly, then place in a fermentation chamber for fermentation at a temperature of 45°C for 6 hours; B5: Cooling the material after fermentation in step B4 at a temperature of 5° C. for 18 hours to obtain a ginseng yogurt drink; The invention comprises 100 parts of whole-fat sterilized milk, 12 parts of sucralose, 4 parts of guar gum and 15 parts of microencapsulated active substances.

[0039] Comparative Example 1 The difference between this comparative example and Example 3 is that in step S1, Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus gasseri are uniformly mixed in a volume ratio of 1:1:3 to obtain a mixed bacterial liquid with a volume of 100 mL, and the remaining steps and raw materials are the same as those in Example 3.

[0040] Comparative Example 2 The difference between this comparative example and Example 3 is that in step S1, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus gasseri, Lactobacillus mucosa and Lactobacillus plantarum are uniformly mixed in a volume ratio of 1:1:3:4:2 to obtain a mixed bacterial liquid with a volume of 100 mL, and the remaining steps and raw materials are synchronized with Example 3.

[0041] Comparative Example 3 The difference between this comparative example and Example 3 is that the ginseng extract in step S2 is not mixed with the activated bacteria, but is directly added to step B1, the original step A2 is deleted, and the remaining steps and raw materials are the same as those in Example 3; The specific steps are: S1: Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus gasseri and Lactobacillus mucosa were mixed in a volume ratio of 1:1:3:4 to obtain a mixed bacterial solution with a volume of 100 mL; the number of viable Lactobacillus bulgaricus was 5×10 8 CFU / mL, the number of viable bacteria of Streptococcus thermophilus is 5×10 9 CFU / mL, the number of viable Lactobacillus gasseri was 3×10 8 CFU / mL, the number of viable Lactobacillus mucosa is 2×10 8 CFU / mL; S2: Prepare active substances, the specific steps are as follows: S1: inoculating the mixed bacteria liquid into sterilized MRS liquid medium, and culturing at 38℃ for 24h until colonies grow, to obtain activated bacteria, wherein the inoculation amount of the mixed bacteria liquid is 5%; S3: preparing the microencapsulated active substance, and the specific steps are as follows: According to the mass ratio of 2:30:3, the activated bacteria in step S2 are centrifuged at a speed of 3000 rpm for 10 min, then mixed with phosphate buffer and soybean chitin solution, and stirred for 35 min, then placed at 4℃ for 2h, then 1wt% calcium chloride solution (calcium chloride solution is 40wt% of the mass of the active substance) and 1.5wt% sodium alginate solution (sodium alginate solution is 4 times the mass of the active substance) are added and mixed uniformly to obtain a mixture, and the mixture is added to soybean oil according to a volume ratio of 2:5, and stirred at a speed of 1000 rpm until a water / oil emulsion is formed, then glacial acetic acid (glacial acetic acid to mixture volume ratio is 1:500) is added to initiate internal ionic gelation, and stirred for 20 min, then calcium chloride solution (calcium chloride solution to mixture volume ratio is 10:1) is added, and placed at 4℃ for 2h, then filtered, washed twice with 0.85% normal saline (each time normal saline to mixture volume ratio is 20:1), and finally the microencapsulated active substance is obtained and stored at 4℃ for standby; S4: preparing ginseng yogurt drink, and the specific steps are as follows: B1: mixing full-fat sterilized milk, sucralose, guar gum and ginseng extract, then heating while stirring, and keeping at 65℃ for 40 min; B2: homogenizing the materials in step B1, and the homogenization pressure is 25Mpa; B3: taking out the homogenized materials in step B2, and sterilizing by pasteurization method, the sterilization temperature is 95℃, and the sterilization time is 12 min, then cooling and keeping at 45℃ for 20 min; B4: taking out the sterilized and cooled materials in step B3, then adding the microencapsulated active substance and stirring uniformly, then placing in a fermentation chamber for fermentation treatment, the fermentation temperature is 45℃, and the fermentation time is 6h; B5: cooling the materials after fermentation in step B4, the cooling temperature is 5℃, and the cooling time is 18h, after cooling, the ginseng yogurt drink is obtained; Wherein, full-fat sterilized milk 100 parts, sucralose 12 parts, guar gum 4 parts, ginseng extract 3 parts and microencapsulated active substance 12 parts.

[0042] Comparative Example 4 The difference between this comparative example and Example 3 is that the active substance in step S3 is replaced by the mixed bacterial solution in step S1, the original step S2 is deleted, and the remaining steps and raw materials are the same as in Example 3.

[0043] Comparative Example 5 The difference between this comparative example and Example 3 is that in step S3, a separate sodium alginate hydrogel is used to encapsulate the active substance. The specific operation of step S3 is as follows: According to the mass ratio of 2:30:3, the active material in step S2 was centrifuged at 3000 rpm for 10 minutes, then mixed with phosphate buffer and stirred for 35 minutes, and then allowed to stand at 4°C for 2 hours. Then, 1 wt% calcium chloride solution (the mass of the calcium chloride solution is 40 wt% of the mass of the active material) and 1.5 wt% sodium alginate solution (the mass of the sodium alginate solution is 4 times the mass of the active material) were added and mixed uniformly to obtain a mixture. According to the volume ratio of 2:5, the mixture was added to soybean oil and 100% ethanol was added. The mixture was stirred at 0 rpm until a water / oil emulsion was formed, and then glacial acetic acid (the volume ratio of glacial acetic acid to the mixture was 1:500) was added to induce internal ion gelation. After stirring for 20 minutes, calcium chloride solution was added (the volume ratio of calcium chloride solution to the mixture was 10:1). The mixture was allowed to stand at 4°C for 2 hours. After filtration, it was washed twice with 0.85% saline (each time with a volume ratio of saline to the mixture of 20:1). Finally, microencapsulated active substances were obtained and stored at 4°C for use. The remaining steps and raw materials were synchronized with Example 3.

[0044] Sensory analysis was performed on the ginseng yogurt drinks prepared in Examples 1-3 and Comparative Examples 1-5: The products of the present invention were tested in terms of acceptability and likability. A descriptive analysis was also performed on the products of the present invention to determine the main characteristics of the products based on appearance and color, taste, flavor, texture, and overall acceptability. All sensory analyses were performed by a trained professional team consisting of 10 students majoring in food science. Data were analyzed using SPSS version 11.5 using analysis of variance and chi-square test (P < 0.05). The analysis results are shown in Table 1 below: Table 1 Sensory analysis of ginseng yogurt drinks prepared in Examples 1-3 and Comparative Examples 1-5 (five-point scale) Ginsenoside blood concentration test: The ginseng yogurt drinks prepared in Examples 1-3 and Comparative Examples 1-5 were subjected to a gavage test on mice with the same dose. The average blood concentration of the ginseng yogurt drinks prepared in Examples 1-3 and Comparative Examples 1-5 at each time point after gavage was tested. The test results are shown in Table 2 below: Table 2 Ginsenoside blood concentration parameters of ginseng yogurt drinks prepared in Examples 1-3 and Comparative Examples 1-5 As can be seen from the data in Tables 1 and 2 above, and by comparing Comparative Examples 1-2 with Example 3, the test results of the ginseng yogurt drinks prepared by mixing Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus gasseri or by mixing Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus gasseri, Lactobacillus mucosae and Lactobacillus plantarum are poorer than those of Example 3, indicating that mixing Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus gasseri and Lactobacillus mucosae in a certain volume ratio can better regulate the balance of the intestinal flora, increase the absorption rate of ginsenosides, promote the digestion and absorption of nutrients by the intestine, and improve the sensory properties of the ginseng yogurt drinks, increase the flavor and mouthfeel of the yogurt, and improve the acceptability of the yogurt. From the comparison of Comparative Example 3 and Example 3, it can be seen that the ginseng extract in step S2 is not mixed with the activated bacteria and is directly added to step B1 to prepare the ginseng yogurt drink. The test results are worse than those of Example 3. This shows that mixing the ginseng extract with the activated bacteria first and then coating it with soybean chitin and sodium alginate can not only improve the stability of the four probiotics and enhance their activity, but also the ginseng extract and the four probiotics have a synergistic effect, which can better inhibit the proliferation of harmful bacteria, thereby improving the efficacy of ginseng yogurt in treating gastrointestinal diseases. In addition, the coating with soybean chitin and sodium alginate can protect ginsenosides, allowing them to be fully digested and absorbed in the intestine, thereby improving the nutritional value of yogurt. From the comparison between Comparative Example 4 and Example 3, it can be seen that the test results of the ginseng yogurt drink prepared by directly coating the mixed bacterial liquid with soybean chitosan and sodium alginate are worse than those of Example 3. This shows that the mixed bacterial liquid is first mixed with the ginseng extract and then encapsulated in the soybean chitosan and sodium alginate system. It can effectively improve the activity of probiotics, improve the adaptability of probiotics in the intestinal environment, effectively regulate the intestinal microbial flora, and enable ginsenosides to be fully digested and absorbed in the intestine, thereby enhancing the intestinal health of the human body. By comparing Comparative Example 5 with Example 3, it can be seen that the ginseng yogurt drink is prepared by directly encapsulating the active substance in the sodium alginate system, and its test results are worse than those of Example 3, indicating that the active substance is encapsulated in the soybean chitin and sodium alginate system. The soybean chitin can not only improve the stability of the gel system, but also increase the survival rate of probiotics during gastrointestinal digestion and storage, promote the growth of probiotics, further improve the adaptability of probiotics in the intestinal environment, effectively inhibit the proliferation of harmful bacteria, regulate the intestinal microbial flora, and promote the absorption and digestion of nutrients by the intestine.

[0045] From the data in Table 1 and Table 2, it can be seen that, compared with the ginseng yogurt drinks prepared from Comparative Examples 1-5, the ginseng yogurt drinks prepared from Examples 1-3 are prepared by mixing Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus gasseri and Lactobacillus mucosae, then inoculating into culture medium for culture, then mixing with ginseng extract, coating with soybean hull polysaccharide and sodium alginate to obtain microencapsulated active substances, mixing full-fat sterilized milk, sweeteners and thickening gel, then homogenizing and sterilizing, then adding microencapsulated active substances, then fermenting and cooling, and finally obtaining ginseng yogurt drinks, which meet the performance requirements, while the ginseng yogurt drinks prepared from Comparative Examples 1-5 do not meet the performance requirements, indicating that the ginseng yogurt drinks prepared from the application can effectively inhibit the proliferation of harmful bacteria, better regulate the intestinal microbial flora, promote the absorption and digestion of nutrients by the intestinal tract, and improve the sensory properties of the ginseng yogurt drinks and the acceptability of the yogurt.

[0046] In the description of the specification, the description of the terms "one embodiment", "an example", "a specific example" and the like means that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the application. In the specification, the illustrative description of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0047] The above is only an example and description of the application, and those skilled in the art can make various modifications or supplements to the described specific embodiments or use similar ways to replace, as long as the modifications or supplements do not deviate from the application or exceed the scope defined by the application, and should belong to the protection scope of the application.

Claims

1. A method for preparing a ginseng yogurt drink, characterized in that: The following steps are involved: S1: uniformly mixing Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus gasseri and Lactobacillus mucosae in a volume ratio of 1:1:1-3:2-4 to obtain a mixed bacterial solution; S2: inoculating the mixed bacterial solution in step S1 into a culture medium for cultivation, and then mixing it with ginseng extract to obtain an active substance; S3: coating the active substance in step S2 with soybean chitosan and sodium alginate to obtain a microencapsulated active substance; S4: mixing the whole-fat sterilized milk, the sweetener, and the thickening gel, homogenizing and sterilizing the mixture, adding the microencapsulated active substance, fermenting, and cooling the mixture, and finally obtaining the ginseng yogurt drink.

2. The method for preparing a ginseng yogurt drink according to claim 1, wherein: In step S1, the number of viable Lactobacillus bulgaricus is 3×10 8 CFU / mL-6×10 8 CFU / mL, the number of viable bacteria of Streptococcus thermophilus is 3×10 9 CFU / mL-6×10 9 CFU / mL, the number of viable Lactobacillus gasseri is 2×10 8 CFU / mL-5×10 8 CFU / mL, the number of viable Lactobacillus mucosa is 1×10 8 CFU / mL-3×10 8 CFU / mL.

3. The method for preparing a ginseng yogurt drink according to claim 1, wherein: Step S2 is specifically as follows: A1: Inoculate the mixed bacterial solution from step S1 into sterilized MRS liquid medium and culture at 35-38°C for 12-24 hours until colonies grow to obtain activated strains; A2: Mix the activated bacteria with ginseng extract and culture at 35-40°C for 10-12 hours to obtain the active substance.

4. The method for preparing a ginseng yogurt drink according to claim 3, wherein: The volume ratio of the activated bacteria to the ginseng extract is 1:5-15.

5. The method for preparing a ginseng yogurt drink according to claim 1, wherein: Step S3 is specifically as follows: The active substance in step S2 is centrifuged for 5-10 minutes, then mixed with a phosphate buffer solution and a soybean chitosan solution, stirred for 25-35 minutes, and then allowed to stand for 1-2 hours. Calcium chloride solution and sodium alginate solution are then added and mixed uniformly to obtain a mixture. The mixture is added to soybean oil and stirred until a water / oil emulsion is formed. Glacial acetic acid is then added and stirred for 10-20 minutes. Calcium chloride solution is then added, and the mixture is allowed to stand for 1-2 hours. After filtering, the mixture is washed with physiological saline to obtain the microencapsulated active substance.

6. The method for preparing a ginseng yogurt drink according to claim 5, characterized in that: The mass ratio of the active substance, the phosphate buffer solution and the soybean chitin solution is 1-2:20-30:2-3.

7. The method for preparing a ginseng yogurt drink according to claim 1, characterized in that: Step S4 is specifically as follows: B1: Mix the whole-fat sterilized milk, sweetener, and thickener, then heat while stirring and maintain at 55-65°C for 20-40 minutes; B2: Homogenize the material in step B1; B3: Take out the homogenized material from step B2, sterilize it by pasteurization, and then cool it and keep it at 40-45°C for 10-20 minutes; B4: Take out the sterilized and cooled material from step B3, add the microencapsulated active substance, stir evenly, and then place it in a fermentation chamber for fermentation; B5: Cooling the material after fermentation in step B4 to obtain a ginseng yogurt drink.

8. The method for preparing a ginseng yogurt drink according to claim 7, characterized in that: In step B2, the homogenization pressure of the homogenization treatment is 8-25 MPa.

9. The method for preparing a ginseng yogurt drink according to claim 7, characterized in that: In step B3, the pasteurization temperature is 85-95° C. and the sterilization time is 8-12 minutes.

10. A ginseng yogurt drink prepared by the preparation method according to any one of claims 1 to 9.

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