Functional probiotic fermented koumiss and preparation method thereof

Abstract

The invention belongs to the technical field of fermented food, and provides functional probiotic fermented koumiss and a preparation method thereof, and the functional probiotic fermented koumiss is prepared from the following components: raw horse milk, soybean oligosaccharides, inulin, a leavening agent, a rhizoma polygonati extract, a Chinese wolfberry fruit extract and astragalus polysaccharide. Through innovation of a medicinal and edible fermentation technology, the essence of a traditional Chinese medicine extraction technology and a mare milk fermentation technology is deeply integrated, lactobacillus acidophilus, lactobacillus rhamnosus, streptococcus thermophilus and bifidobacterium lactis are compounded into a leavening agent, and medicinal and edible components are subjected to precise biotransformation. The functional probiotic fermented koumiss disclosed by the invention has a very good function of reducing blood sugar, the functional value of the koumiss is enriched, and the functional probiotic fermented koumiss shows a wide market application prospect.

Description

Technical Field

[0001] This invention belongs to the field of fermented food technology and relates to a functional probiotic fermented mare's milk and its preparation method. Background Technology

[0002] Diabetes is a metabolic disease characterized by elevated blood sugar levels, which can lead to various chronic damages to target organs, particularly blood vessels, heart, kidneys, and retina.

[0003] Currently, although there is a wide variety of functional foods for diabetic patients, there are not many popular foods that can improve glucose metabolism, provide patients with a variety of nutrients, and taste good.

[0004] Almost all commercially available yogurts contain large amounts of added sweeteners such as white sugar to mask the strong sour taste of fermented milk. However, excessive intake of white sugar poses a threat to diseases such as obesity, arteriosclerosis, high blood pressure, diabetes, and tooth decay.

[0005] Chinese patent CN109601622A discloses a yogurt containing wolfberry polysaccharide and its preparation method, including the preparation of wolfberry polysaccharide; sterilization of glass bottles, etc.; milk sterilization; inoculation, etc. The components are fresh milk, wolfberry polysaccharide, fermentation bacteria, and flavoring agent. The flavoring agent is any one or more of granulated sugar, icing sugar or white sugar. Its raw material composition and nutrition are relatively simple.

[0006] Mare's milk possesses significant antioxidant activity and also exhibits certain anti-fatigue and immunomodulatory effects. Fermented mare's milk is not merely a food, but also a nourishing tonic with nutritional and medicinal value. It has therapeutic effects on cardiovascular diseases, tuberculosis, and diarrhea because it nourishes blood vessels, relieves mood, and promotes digestion. Fermented mare's milk has potential applications in treating digestive tract diseases, circulatory system disorders, nervous system disorders, and immune system disorders, helping to enhance immunity. It is also used to treat nausea, vomiting, anemia, and obesity.

[0007] There are still relatively few types of fermented mare's milk products on the market specifically designed to help lower blood sugar in people with high blood sugar, especially functional fermented mare's milk products that do not contain sucrose, which are currently unavailable. Finding a probiotic fermented mare's milk product with blood sugar-lowering effects is an urgent problem to be solved. Summary of the Invention

[0008] In view of this, the present invention provides a functional probiotic fermented mare's milk and its preparation method. The present invention uses a compound of Lactobacillus acidophilus, Lactobacillus rhamnosus, Streptococcus thermophilus, and Bifidobacterium lactis as a fermenting agent to ferment raw mare's milk and its medicinal and edible prebiotic components, resulting in probiotic fermented mare's milk with hypoglycemic function, thus enriching the nutritional and functional value of fermented mare's milk.

[0009] The functional probiotic fermented mare's milk of the present invention is prepared from the following components by weight: 700-800 parts raw mare's milk, 3.0-4.0 parts soybean oligosaccharide, 1.5-2.5 parts inulin, 3.5-4.0 parts fermenting agent, 2.0-3.0 parts Polygonatum extract, 1.5-2.0 parts Lycium barbarum extract and 1.5-2.0 parts Astragalus polysaccharide.

[0010] In some embodiments of the present invention, the fermentation agent is composed of Lactobacillus acidophilus, Lactobacillus rhamnosus, Streptococcus thermophilus and Bifidobacterium lactis in a weight ratio of 1:1.0-2.5:0.8-1.5:0.5-1.3.

[0011] In some embodiments of the present invention, the Polygonatum extract is prepared by a method combining enzymatic hydrolysis and microwave extraction.

[0012] In some embodiments of the present invention, the wolfberry extract is prepared by water extraction, concentration and drying.

[0013] Furthermore, the preparation method of the wolfberry extract includes the following steps: The dried goji berries were crushed, sieved, and the powder was soaked in water and then extracted three times by heating and reflux. The extracts were combined, centrifuged, and the supernatant was collected, concentrated, and dried to obtain the goji berry extract.

[0014] In one embodiment of the present invention, the functional probiotic fermented mare's milk is prepared from the following components by weight: 750 parts raw mare's milk, 3.5 parts soybean oligosaccharide, 2.0 parts inulin, 3.5 parts fermenting agent, 2.5 parts Polygonatum extract, 1.5 parts Lycium barbarum extract, and 2.0 parts Astragalus polysaccharide; the weight ratio of Lactobacillus acidophilus, Lactobacillus rhamnosus, Streptococcus thermophilus, and Bifidobacterium lactis in the fermenting agent is 1:2:1:0.8.

[0015] In one embodiment of the present invention, the functional probiotic fermented mare's milk is prepared from the following components by weight: 700 parts raw mare's milk, 4.0 parts soybean oligosaccharide, 1.5 parts inulin, 4.0 parts fermenting agent, 2.0 parts Polygonatum extract, 2.0 parts Lycium barbarum extract, and 1.5 parts Astragalus polysaccharide; the weight ratio of Lactobacillus acidophilus, Lactobacillus rhamnosus, Streptococcus thermophilus, and Bifidobacterium lactis in the fermenting agent is 1:2.5:0.8:1.3.

[0016] In one embodiment of the present invention, the functional probiotic fermented mare's milk is prepared by weight of the following components: 800 parts raw mare's milk, 3.0 parts soybean oligosaccharide, 2.5 parts inulin, 3.5 parts fermenting agent, 3.0 parts Polygonatum extract, 1.5 parts Lycium barbarum extract, and 1.5 parts Astragalus polysaccharide; the weight ratio of Lactobacillus acidophilus, Lactobacillus rhamnosus, Streptococcus thermophilus, and Bifidobacterium lactis in the fermenting agent is 1:1:1:1.

[0017] In some embodiments of the present invention, the preparation method of the Polygonatum extract includes the following steps: (1) after drying and grinding Polygonatum, it is mixed with xylanase and water, enzymatically hydrolyzed at 60°C for 20 min, then heated to 85°C, gelatinized for 5 min and cooled to obtain a treatment solution, wherein the amount of xylanase added is 2.5% of the mass of Polygonatum, and the material-liquid ratio of Polygonatum to water is 1g:65mL, and the enzymatic hydrolysis is carried out under ultrasound with an ultrasound power of 400W; (2) after centrifuging the treatment solution, the supernatant is collected, the precipitate is mixed with water and microwave extracted at 650W power for 10s, the supernatant is collected and combined, the enzyme is inactivated at 98°C for 8s, and then freeze-dried to obtain Polygonatum extract.

[0018] In some embodiments of the present invention, the preparation method of the wolfberry extract includes the following steps: (1) crushing dried wolfberries and passing them through an 80-mesh sieve to obtain wolfberry powder; soaking 100g of wolfberry powder in 1.0L of distilled water for 3h, heating to 60℃ and refluxing for 3h, filtering to obtain the first extract and residue; refluxing for 3 times; combining the three extracts, centrifuging at 800g for 10min, taking the supernatant, filtering the supernatant in a low-pressure rotary evaporator, concentrating, and freeze-drying in a vacuum freeze dryer to obtain wolfberry extract.

[0019] This invention also provides a method for preparing the aforementioned functional probiotic fermented mare's milk, comprising the following steps: (1) Concentrate the raw mare's milk, add soybean oligosaccharide, inulin, polygonatum extract and astragalus polysaccharide to the concentrated raw mare's milk, dissolve and stir thoroughly to obtain a mixture; (2) Sterilize the obtained mixture, cool it, add the fermenting agent and ferment it, stir it thoroughly and keep the temperature constant at 40-60℃. Adjust the pH to 5.9-6.3 during the fermentation process, ferment for 6-10 hours, and then refrigerate it in a cold storage room at 0-5℃ for 6-10 hours to ripen. (3) After fermentation, add wolfberry extract and stir thoroughly to obtain functional probiotic fermented mare's milk.

[0020] The present invention also provides the use of the functional probiotic fermented mare's milk in the preparation of hypoglycemic products.

[0021] Preferably, in step (2), the constant temperature is 50°C, the pH is adjusted to 6.1 during fermentation, fermentation lasts for 8 hours, and the product is then refrigerated in a 5°C refrigerator for 8 hours to ripen.

[0022] Polygonatum rhizome is sweet in taste and neutral in nature, and it enters the spleen, lung, and kidney meridians. It has functions such as strengthening the spleen, tonifying the kidney, moistening the lungs, and promoting the production of body fluids. Pharmacological studies have found that Polygonatum rhizome has anti-aging, hypoglycemic, hypolipidemic, memory-enhancing, anti-tumor, immune-regulating, antiviral, and anti-inflammatory effects, and has great development and application value.

[0023] Astragalus is slightly warm in nature and sweet in taste. It enters the spleen and lung meridians and has the effects of tonifying qi and raising yang, strengthening the defensive qi and consolidating the exterior, promoting tissue regeneration and detoxification, and promoting diuresis and reducing edema. Numerous studies have reported on the ability of astragalus to regulate blood sugar. It contains astragalus flavonoids, astragalus polysaccharides, astragalus saponins, amino acids, and various trace elements.

[0024] Goji berries were first recorded in the *Shennong's Classic of Materia Medica* as a superior herb. The *Compendium of Materia Medica* describes them as "sweet and mild, moistening and nourishing." Medical research shows that goji berries have pharmacological functions such as lowering blood sugar and lipid levels, reducing cancer incidence, and improving immunity. Goji berry polysaccharides have been identified as water-soluble glycoprotein complexes of acidic polysaccharides. The antioxidant mechanism of goji berry polysaccharides involves effectively scavenging free radicals and preventing the formation of superoxide. Therefore, goji berry polysaccharides have antioxidant properties and reduce DNA damage, thus delaying human aging.

[0025] Compared with the prior art, the present invention has the following advantages: (1) In dairy products, biological macromolecules such as proteins are degraded into polypeptides and free amino acids after microbial fermentation, and polysaccharides are consumed by microorganisms as carbon sources. Yogurt is beneficial for supplementing nutrients such as proteins. The present invention is simple to process and low in cost. The functional probiotic fermented mare's milk prepared retains the unique nutritional value components of mare's milk and the health care and therapeutic effects of fermented mare's milk. It is rich in nutrients and easy to digest and absorb.

[0026] (2) After reducing the components of the functional probiotic fermented mare's milk and changing the type of fermenting agent, the hypoglycemic effect of the prepared functional probiotic fermented mare's milk was significantly weakened, indicating that the raw materials of the functional probiotic fermented mare's milk of the present invention play a synergistic role.

[0027] (3) This invention innovates the fermentation technology of food and medicine homology, deeply integrating the essence of traditional Chinese medicine extraction process and mare's milk fermentation technology. Through scientific screening and application of specific fermentation agents, it achieves precise biotransformation of food and medicine homology components. The functional probiotic fermented mare's milk of this invention has a good blood sugar lowering function, enriches the functional value of fermented mare's milk, and shows broad market application prospects. Attached Figure Description

[0028] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0029] Figure 1 The serum SOD activity of mice in each group was compared. Different lowercase letters above the bars indicate significant differences between different groups (P < 0.05).

[0030] Figure 2 The serum MDA levels of mice in each group were compared. Different lowercase letters above the bars indicate significant differences between different groups (P < 0.05). Detailed Implementation

[0031] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0032] Unless otherwise specified, all substances and reagents used in this invention are commercially available conventional substances.

[0033] The probiotics used in this invention are Lactobacillus acidophilus, Lactobacillus rhamnosus, Streptococcus thermophilus, and Bifidobacterium lactis, which can be selected from commercially available common strains.

[0034] The preparation method of the Polygonatum extract includes the following steps: (1) Dry and grind Polygonatum and mix it with xylanase and water, enzymatically hydrolyze it at 60°C for 20 min, then heat it to 85°C, gelatinize it for 5 min and then cool it to obtain a treatment solution. The amount of xylanase added is 2.5% of the mass of Polygonatum, and the ratio of Polygonatum to water is 1g:65mL. The enzymatic hydrolysis is carried out under ultrasound with an ultrasound power of 400W; (2) After centrifuging the treatment solution, collect the supernatant, mix the precipitate with water and microwave extract it at 650W for 10s, collect and combine the supernatants, inactivate the enzyme at 98°C for 8s, freeze dry it to obtain Polygonatum extract.

[0035] The preparation method of the wolfberry extract includes the following steps: (1) crush the dried wolfberries and pass them through an 80-mesh sieve to obtain wolfberry powder; soak 100g of wolfberry powder in 1.0L of distilled water for 3h, heat to 60℃ and reflux for 3h, filter to obtain the first extract and residue; reflux extract 3 times; combine the three extracts, centrifuge at 800g for 10min, take the supernatant, filter the supernatant in a low-pressure rotary evaporator, concentrate, freeze dry in a vacuum freeze dryer to obtain wolfberry extract.

[0036] The Astragalus polysaccharide was purchased from Beijing Shengtai Technology Co., Ltd., and the Astragalus polysaccharide contains a net content of 60% polysaccharide.

[0037] Example 1: A functional probiotic fermented mare's milk and its preparation method A functional probiotic fermented mare's milk comprises the following ingredients in parts by weight: 750 parts raw mare's milk, 3.5 parts soybean oligosaccharide, 2.0 parts inulin, 3.5 parts starter culture, 2.5 parts Polygonatum sibiricum extract, 1.5 parts Lycium barbarum extract and 2.0 parts Astragalus polysaccharide.

[0038] The weight ratio of Lactobacillus acidophilus, Lactobacillus rhamnosus, Streptococcus thermophilus, and Bifidobacterium lactis in the fermentation agent is 1:2:1:0.8.

[0039] Preparation method: (1) Concentrate raw mare's milk, add soybean oligosaccharide, inulin, polygonatum extract and astragalus polysaccharide to the concentrated raw mare's milk, dissolve and stir thoroughly to obtain a mixture; (2) Sterilize the obtained mixture, cool it, add fermentation agent and ferment, stir thoroughly and keep the temperature constant at 50℃, adjust the pH to 6.1 during the fermentation process, ferment for 8 hours, and refrigerate in a refrigerated room at 5℃ for 8 hours after fermentation; (3) After the fermentation is completed, add wolfberry extract and stir thoroughly to obtain functional probiotic fermented mare's milk.

[0040] Example 2: A functional probiotic fermented mare's milk and its preparation method A functional probiotic fermented mare's milk comprises the following ingredients in parts by weight: 700 parts raw mare's milk, 4.0 parts soybean oligosaccharide, 1.5 parts inulin, 4.0 parts starter culture, 2.0 parts Polygonatum sibiricum extract, 2.0 parts Lycium barbarum extract and 1.5 parts Astragalus polysaccharide.

[0041] The weight ratio of Lactobacillus acidophilus, Lactobacillus rhamnosus, Streptococcus thermophilus, and Bifidobacterium lactis in the fermentation agent is 1:2.5:0.8:1.3.

[0042] Preparation method: (1) Concentrate raw mare milk, add soybean oligosaccharide, inulin, polygonatum extract and astragalus polysaccharide to the concentrated raw mare milk, dissolve and stir thoroughly to obtain a mixture; (2) Sterilize the obtained mixture, cool it, add fermentation agent and ferment, stir thoroughly and keep the temperature constant at 40℃, adjust the pH to 5.9 during the fermentation process, ferment for 10h, and refrigerate in a refrigerated room at 5℃ for 6h after ripening; (3) After the fermentation is completed, add wolfberry extract and stir thoroughly to obtain functional probiotic fermented mare milk.

[0043] Example 3: A functional probiotic fermented mare's milk and its preparation method A functional probiotic fermented mare's milk comprises the following ingredients in parts by weight: 800 parts raw mare's milk, 3.0 parts soybean oligosaccharide, 2.5 parts inulin, 3.5 parts starter culture, 3.0 parts Polygonatum sibiricum extract, 1.5 parts wolfberry extract and 1.5 parts Astragalus polysaccharide.

[0044] The weight ratio of Lactobacillus acidophilus, Lactobacillus rhamnosus, Streptococcus thermophilus, and Bifidobacterium lactis in the fermentation agent is 1:1:1:1.

[0045] Preparation method: (1) Concentrate raw mare's milk, add soybean oligosaccharide, inulin, polygonatum extract and astragalus polysaccharide to the concentrated raw mare's milk, dissolve and stir thoroughly to obtain a mixture; (2) Sterilize the obtained mixture, cool it, add fermentation agent and ferment, stir thoroughly and keep the temperature constant at 60℃, adjust the pH to 6.3 during the fermentation process, ferment for 6 hours, and refrigerate in a refrigerated room at 2℃ for 10 hours after fermentation; (3) After the fermentation is completed, add wolfberry extract and stir thoroughly to obtain functional probiotic fermented mare's milk.

[0046] Example 4: A functional probiotic fermented mare's milk and its preparation method A functional probiotic fermented mare's milk comprises the following ingredients in parts by weight: 65 parts raw mare milk, 4.0 parts galactooligosaccharide, 5.0 parts lactulose, 3.5 parts β-glucan, 1.5 parts inulin, 6.0 parts starter, 3.0 parts Poria cocos polysaccharide, 6.5 parts Astragalus membranaceus polysaccharide, and 6.0 parts calcium carbonate.

[0047] The weight ratio of Lactobacillus acidophilus, Lactobacillus rhamnosus, Streptococcus thermophilus, and Bifidobacterium lactis in the fermentation agent is 1:2.5:0.8:1.3.

[0048] Preparation method: (1) Concentrate raw mare milk, add soybean oligosaccharide, inulin, polygonatum extract and astragalus polysaccharide to the concentrated raw mare milk, dissolve and stir thoroughly to obtain a mixture; (2) Sterilize the obtained mixture, cool it, add fermentation agent and ferment, stir thoroughly and keep the temperature constant at 45℃, adjust the pH to 6.2 during the fermentation process, ferment for 8 hours, and refrigerate in a 5℃ cold storage room for 6 hours after fermentation; (3) After the fermentation is completed, add wolfberry extract and stir thoroughly to obtain functional probiotic fermented mare milk.

[0049] Example 5: A functional probiotic fermented mare's milk and its preparation method A functional probiotic fermented mare's milk comprises the following ingredients in parts by weight: 70 parts raw mare's milk, 3.5 parts galactooligosaccharide, 4.0 parts lactulose, 3.5 parts β-glucan, 2.5 parts inulin, 5.5 parts starter culture, 2.5 parts Poria cocos polysaccharide, 7.0 parts Astragalus membranaceus polysaccharide, and 5.0 parts calcium carbonate.

[0050] The weight ratio of Lactobacillus acidophilus, Lactobacillus rhamnosus, Streptococcus thermophilus, and Bifidobacterium lactis in the fermentation agent is 1:1:1.5:1.3.

[0051] Preparation method: (1) Concentrate raw mare milk, add soybean oligosaccharide, inulin, polygonatum extract and astragalus polysaccharide to the concentrated raw mare milk, dissolve and stir thoroughly to obtain a mixture; (2) Sterilize the obtained mixture, cool it, add fermentation agent and ferment, stir thoroughly and keep the temperature constant at 55℃, adjust the pH to 5.9 during the fermentation process, ferment for 6 hours, and refrigerate in a 5℃ cold storage room for 8 hours after fermentation; (3) After the fermentation is completed, add wolfberry extract and stir thoroughly to obtain functional probiotic fermented mare milk.

[0052] Example 6: A functional probiotic fermented mare's milk and its preparation method A functional probiotic fermented mare's milk comprises the following ingredients in parts by weight: 60 parts raw mare's milk, 3-4.0 parts galactooligosaccharide, 4.5 parts lactulose, 4.0 parts β-glucan, 2.5 parts inulin, 5.0 parts starter, 3.5 parts Poria cocos polysaccharide, 6.5 parts Astragalus membranaceus polysaccharide, and 5.5 parts calcium carbonate.

[0053] The weight ratio of Lactobacillus acidophilus, Lactobacillus rhamnosus, Streptococcus thermophilus, and Bifidobacterium lactis in the fermentation agent is 1:2.5:0.8:1.3.

[0054] Preparation method: (1) Concentrate raw mare milk, add soybean oligosaccharide, inulin, polygonatum extract and astragalus polysaccharide to the concentrated raw mare milk, dissolve and stir thoroughly to obtain a mixture; (2) Sterilize the obtained mixture, cool it, add fermentation agent and ferment, stir thoroughly and keep the temperature constant at 45℃, adjust the pH to 6.0 during the fermentation process, ferment for 10h, and refrigerate in a refrigerated room at 3℃ for 10h after ripening; (3) After the fermentation is completed, add wolfberry extract and stir thoroughly to obtain functional probiotic fermented mare milk.

[0055] Comparative Example 1 A functional probiotic fermented mare's milk comprises the following ingredients in parts by weight: 750 parts raw mare's milk, 2.0 parts inulin, 3.5 parts fermentation agent, 2.5 parts Polygonatum extract and 1.5 parts wolfberry extract.

[0056] Compared with Example 1, the difference is that it does not contain soybean oligosaccharides and astragalus polysaccharides, while the proportions of other components remain unchanged.

[0057] The preparation method is the same as in Example 1.

[0058] Comparative Example 2 A functional probiotic fermented mare's milk comprises the following ingredients in parts by weight: 750 parts raw mare's milk, 3.5 parts soybean oligosaccharides, 3.5 parts starter culture, 1.5 parts wolfberry extract and 2.0 parts astragalus polysaccharide.

[0059] Compared with Example 1, the difference is that it does not contain inulin and Polygonatum extract, while the proportions of other components remain the same.

[0060] The preparation method is the same as in Example 1.

[0061] Comparative Example 3 A functional probiotic fermented mare's milk comprises the following ingredients in parts by weight: 750 parts raw mare's milk, 3.5 parts soybean oligosaccharides, 3.5 parts starter culture, 2.5 parts Polygonatum sibiricum extract, and 2.0 parts Astragalus polysaccharides.

[0062] Compared with Example 1, the difference is that it does not contain inulin and wolfberry extract, while the proportions of other components remain the same.

[0063] The preparation method is the same as in Example 1.

[0064] Comparative Example 4 A functional probiotic fermented mare's milk comprises the following ingredients in parts by weight: 750 parts raw mare's milk, 3.5 parts soybean oligosaccharide, 2.0 parts inulin, 3.5 parts starter culture, 2.5 parts Polygonatum sibiricum extract, 1.5 parts Lycium barbarum extract and 2.0 parts Astragalus polysaccharide.

[0065] Compared with Example 1, the difference lies in changing the composition of the fermenting agent, while the proportions of other components remain unchanged.

[0066] The weight ratio of Lactobacillus rhamnosus and Bifidobacterium lactis in the fermentation agent is 2:0.8.

[0067] The preparation method is the same as in Example 1.

[0068] Comparative Example 5 A functional probiotic fermented mare's milk comprises the following ingredients in parts by weight: 750 parts raw mare's milk, 3.5 parts soybean oligosaccharides, 2.0 parts inulin, 3.5 parts starter culture, and 2.0 parts astragalus polysaccharide.

[0069] Compared with Example 1, the difference is that it does not contain Polygonatum extract and Lycium barbarum extract, while the proportions of other components remain the same.

[0070] The preparation method is the same as in Example 1.

[0071] Comparative Example 6 A functional probiotic fermented mare's milk comprises the following ingredients in parts by weight: 750 parts raw mare's milk, 3.5 parts soybean oligosaccharides, 2.0 parts inulin, 3.5 parts starter culture, and 1.5 parts wolfberry extract.

[0072] Compared with Example 1, the difference is that it does not contain Polygonatum extract and Astragalus polysaccharide, while the proportions of other components remain unchanged.

[0073] The preparation method is the same as in Example 1.

[0074] The functional probiotic fermented mare's milk prepared in Examples 1-3 and Comparative Examples 1-6 was tested for relevant indicators. At least 10 people participated in the scoring, and the final result was the average.

[0075] The sensory evaluation criteria are shown in Table 1.

[0076] Test of effective live bacteria count (cfu / mL) of probiotics The effective viable count of probiotic active bacteria is expressed as lactic acid bacteria count, and the detection method is in accordance with GB 4789.35-2016. The specific method is to take 25 mL of sample, place it in a sterile homogenizing cup containing 225 mL of physiological saline, homogenize at 8000 r / min for 2 min to prepare a 1:10 sample homogenate, and then test the effective viable count.

[0077] The results are shown in Table 2.

[0078] The functional probiotic fermented mare's milk in Examples 1-3 met the relevant standards in terms of live bacteria count, acidity, and other conventional physicochemical indicators. The texture was uniform, the sensory qualities were good, and the taste was sweet and sour. In terms of overall taste, Example 1 scored the highest.

[0079] Experimental Example: Study on the Effects of the Functional Probiotic Fermented Mare's Milk of the Present Invention on Diabetic Mice 1. Establishment of a mouse model of diabetes Eighty-eight SPF-grade Kunming mice, half male and half female, were randomly selected as a blank control group. The remaining mice were randomly divided into 10 groups of eight each: model control group, Example 1 group (administered 20 mL / kg of Example 1 functional probiotic fermented mare's milk), Example 2 group (administered 20 mL / kg of Example 2 functional probiotic fermented mare's milk), Example 3 group (administered 20 mL / kg of Example 3 functional probiotic fermented mare's milk), and Comparative Example 1 group (administered 20 mL / kg of control mare's milk). Example 1: Functional probiotic fermented mare's milk), Comparative Example 2 (administered 20 mL / kg of Comparative Example 2 Functional probiotic fermented mare's milk), Comparative Example 3 (administered 20 mL / kg of Comparative Example 3 Functional probiotic fermented mare's milk), Comparative Example 4 (administered 20 mL / kg of Comparative Example 4 Functional probiotic fermented mare's milk), Comparative Example 5 (administered 20 mL / kg of Comparative Example 5 Functional probiotic fermented mare's milk), Comparative Example 6 (administered 20 mL / kg of Comparative Example 6 Functional probiotic fermented mare's milk).

[0080] A diabetes model was established using streptozotocin (STZ). Except for the blank control group, the other mice were fasted for 12 hours but allowed water. STZ injection solution (pH 4.4) at 4 mg / mL was prepared and administered to the mice via a single intraperitoneal injection at a dose of 200 mg / (kg·bw). Fasting blood glucose was measured for 7-14 days after injection, with fasting for 12 hours but allowing water. Mice with blood glucose greater than 11.1 mmol / L were classified as hyperglycemic mice (DM mice).

[0081] After modeling, groups 1-3 of Examples and groups 1-6 of Comparative Examples were administered fermented mare's milk with the corresponding functional probiotics via gavage. The blank control group and the model control group were administered an equal volume of physiological saline via gavage once daily for 20 consecutive days.

[0082] 2. Indicator Testing Twenty days after gavage, fasting blood glucose levels, serum SOD activity, and MDA content were measured in mice.

[0083] 3. Statistical Methods Data processing was performed using Graphpad Prism 9.0 software. Quantitative data were expressed as mean ± standard deviation. This indicates that one-way ANOVA was used for comparisons among multiple groups, and pairwise comparisons between groups were performed using SNK-q, with P < 0.05 considered statistically significant.

[0084] 4. Experimental Results 4.1 Fasting blood glucose level Compared with the blank control group, the fasting blood glucose level of mice in the model control group was significantly increased.

[0085] Compared with the model control group, the fasting blood glucose levels of mice in each of the example groups were significantly reduced. Compared with comparative groups 1-6, the examples showed significant differences in reducing fasting blood glucose levels in mice. The results are shown in Table 3.

[0086] Note: Different lowercase letters in the same column indicate significant differences between different groups (P < 0.05).

[0087] 4.2 Serum SOD activity and MDA content Compared with the blank control group, the SOD activity of mice in the model control group was significantly reduced.

[0088] Compared with the model control group, the SOD activity of mice in each group of the examples was significantly increased. Compared with comparative groups 1-6, the groups in the examples showed significant differences in increasing SOD activity in mice. Results are shown below. Figure 1 .

[0089] Compared with the blank control group, the MDA content of mice in the model control group was significantly increased.

[0090] Compared with the model control group, the MDA content of mice in each group of the examples was significantly reduced. Compared with comparative groups 1-6, the groups in the examples showed significant differences in reducing the MDA content of mice. Results are shown below. Figure 2 .

[0091] When diabetic model mice were given fermented mare's milk containing the functional probiotics of this invention, their fasting blood glucose levels were significantly reduced, indicating that the fermented mare's milk containing the functional probiotics of this invention has a significant hypoglycemic effect.

[0092] After reducing the components and changing the type of fermenting agent in the functional probiotic fermented mare's milk of Comparative Examples 1-6, the intervention effect on diabetic model mice was significantly weakened, indicating that the raw materials of the functional probiotic fermented mare's milk of this invention play a synergistic role, and the prepared functional probiotic fermented mare's milk can effectively lower blood sugar.

[0093] The above embodiments are not intended to limit the present invention in any way. For those skilled in the art, any modifications or substitutions made within the scope of the present invention based on its technical essence shall still fall within the protection scope of the present invention.

Claims

1. A functional probiotic fermented mare's milk, characterized in that, The functional probiotic fermented mare's milk is prepared from the following components by weight: 700-800 parts raw mare's milk, 3.0-4.0 parts soybean oligosaccharides, 1.5-2.5 parts inulin, 3.5-4.0 parts starter culture, 2.0-3.0 parts Polygonatum extract, 1.5-2.0 parts Lycium barbarum extract, and 1.5-2.0 parts Astragalus polysaccharide; The starter culture consists of Lactobacillus acidophilus, Lactobacillus rhamnosus, Streptococcus thermophilus, and Bifidobacterium lactis in a weight ratio of 1:1.0-2.5:0.8-1.5:0.5-1.

3. The Polygonatum extract was prepared by a combination of enzymatic hydrolysis and microwave extraction. The wolfberry extract was prepared by water extraction, concentration, and drying.

2. The functional probiotic fermented mare's milk according to claim 1, characterized in that, The functional probiotic fermented mare's milk is prepared from the following components by weight: 750 parts raw mare's milk, 3.5 parts soybean oligosaccharide, 2.0 parts inulin, 3.5 parts starter culture, 2.5 parts Polygonatum extract, 1.5 parts wolfberry extract and 2.0 parts Astragalus polysaccharide; The weight ratio of Lactobacillus acidophilus, Lactobacillus rhamnosus, Streptococcus thermophilus, and Bifidobacterium lactis in the fermentation agent is 1:2:1:0.

8.

3. The functional probiotic fermented mare's milk according to claim 1, characterized in that, The functional probiotic fermented mare's milk is prepared from the following components by weight: 700 parts raw mare's milk, 4.0 parts soybean oligosaccharide, 1.5 parts inulin, 4.0 parts starter culture, 2.0 parts Polygonatum extract, 2.0 parts Lycium barbarum extract and 1.5 parts Astragalus polysaccharide; The weight ratio of Lactobacillus acidophilus, Lactobacillus rhamnosus, Streptococcus thermophilus, and Bifidobacterium lactis in the fermentation agent is 1:2.5:0.8:1.

3.

4. The functional probiotic fermented mare's milk according to claim 1, characterized in that, The functional probiotic fermented mare's milk is prepared from the following components by weight: 800 parts raw mare's milk, 3.0 parts soybean oligosaccharide, 2.5 parts inulin, 3.5 parts starter culture, 3.0 parts Polygonatum extract, 1.5 parts wolfberry extract and 1.5 parts Astragalus polysaccharide; The weight ratio of Lactobacillus acidophilus, Lactobacillus rhamnosus, Streptococcus thermophilus, and Bifidobacterium lactis in the fermentation agent is 1:1:1:

1.

5. The functional probiotic fermented mare's milk according to any one of claims 1-4, characterized in that, The preparation method of the Polygonatum extract includes the following steps: (1) Dry and grind Polygonatum and mix it with xylanase and water, enzymatically hydrolyze it at 60°C for 20 min, then heat it to 85°C, gelatinize it for 5 min and then cool it to obtain a treatment solution. The amount of xylanase added is 2.5% of the mass of Polygonatum, and the ratio of Polygonatum to water is 1g:65mL. The enzymatic hydrolysis is carried out under ultrasound with an ultrasound power of 400W; (2) After centrifuging the treatment solution, collect the supernatant, mix the precipitate with water and microwave extract it at 650W for 10s, collect and combine the supernatants, inactivate the enzyme at 98°C for 8s, freeze dry it to obtain Polygonatum extract.

6. The functional probiotic fermented mare's milk according to any one of claims 1-4, characterized in that, The preparation method of the wolfberry extract includes the following steps: (1) crush the dried wolfberries and pass them through an 80-mesh sieve to obtain wolfberry powder; soak 100g of wolfberry powder in 1.0L of distilled water for 3h, heat to 60℃ and reflux for 3h, filter to obtain the first extract and residue; reflux extract 3 times; combine the three extracts, centrifuge at 800g for 10min, take the supernatant, filter the supernatant in a low-pressure rotary evaporator, concentrate, freeze dry in a vacuum freeze dryer to obtain wolfberry extract.

7. The method for preparing functional probiotic fermented mare's milk according to any one of claims 1-4, characterized in that, The preparation method of the functional probiotic fermented mare's milk includes the following steps: (1) Concentrate the raw mare's milk, add soybean oligosaccharide, inulin, polygonatum extract and astragalus polysaccharide to the concentrated raw mare's milk, dissolve and stir thoroughly to obtain a mixture; (2) Sterilize the obtained mixture, cool it, add the fermenting agent and ferment it, stir it thoroughly and keep the temperature constant at 40-60℃. Adjust the pH to 5.9-6.3 during the fermentation process, ferment for 6-10 hours, and then refrigerate it in a cold storage room at 0-5℃ for 6-10 hours to ripen. (3) After fermentation, add wolfberry extract and stir thoroughly to obtain functional probiotic fermented mare's milk.

8. The method for preparing functional probiotic fermented mare's milk according to claim 7, characterized in that, In step (2), the constant temperature is 50°C, the pH is adjusted to 6.1 during fermentation, fermentation lasts for 8 hours, and the product is then refrigerated in a 5°C refrigerator for 8 hours to ripen.

9. The use of the functional probiotic fermented mare's milk according to claim 1 in the preparation of hypoglycemic products.

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