Probiotic milk tea and preparation method thereof

Abstract

The present invention provides a probiotic milk tea and a preparation method thereof, and relates to the field of food. The raw materials of the probiotic milk tea include probiotics, fresh milk, black tea, Hubei crabapple leaves, and brook yellow grass; wherein the probiotics include Lactobacillus rhamnosus, Lactobacillus johnsonii, Lactococcus lactis, and Lactobacillus gasseri. The probiotic milk tea is prepared by pretreatment, extraction, ultrafiltration, compounding, mixing, and the like. The probiotic milk tea has a long shelf life and good stability, can effectively ensure the activity of probiotics, and has the functions of regulating the intestine and enhancing immunity.

Description

Technical Field

[0001] The invention relates to the field of food, and in particular to probiotic milk tea and a preparation method thereof. Background Art

[0002] Lactobacillus rhamnosus exists in the intestines of humans or animals, and has the characteristics of acid resistance, bile salt resistance, and resistance to multiple antibiotics. Book: Fan Daiming. Integrative Medicine Theory and Practice 6 [M]. 2019. Page 109 records that it tolerates the animal digestive tract environment and has the following functions: regulating intestinal flora, enhancing the intestinal mucosal barrier; regulating the body's immune ability; producing antibacterial substances, which have a certain antagonistic effect on pathogenic bacteria; hypoglycemic and hypolipidemic effects; and protective effects on liver damage. Patent KR100646938B1 discloses Lactobacillus rhamnosus IDCC3201 that can inhibit the establishment and growth activity of Helicobacter pylori. The Lactobacillus rhamnosus IDCC3201 involved in the invention can inhibit the activity of Helicobacter pylori, and then effectively inhibit gastric ulcers, duodenal ulcers, duodenal ulcers, and gastric cancer, and can be used for fermented milk, health functional foods and various lactic acid bacteria products.

[0003] At present, probiotics such as Lactobacillus rhamnosus are often used in the preparation of food, thereby obtaining functional foods with excellent performance. For example, patent CN106036911A discloses a probiotic dietary composition and functional food for regulating blood sugar levels, which mainly consists of probiotics, water-soluble dietary fiber and auxiliary materials. The probiotics are Lactobacillus salivarius, Lactobacillus acidophilus, Lactobacillus rhamnosus and Bifidobacterium longum. The composition achieves excellent effects in preventing and treating diabetes, and the composition can be used to prepare functional foods, such as milk tea.

[0004] For another example, patent CN106172795A discloses a functional milk tea powder for combating haze, the raw materials of which include: whole milk powder: 45-55%; maltodextrin: 15-25%; white sugar: 11-13%; xylitol: 0.5-5%; compound prebiotics: 10-20%; compound lactic acid bacteria powder: 0.1-0.5%; medium-chain triglycerides: 2-3%; instant Agave serrata leaf powder: 1-1.5%; instant tea powder: 2-3%, wherein the compound lactic acid bacteria powder includes Lactobacillus rhamnosus; the milk tea powder has a good taste and is easy to produce and convenient to eat.

[0005] Although the above patents have examined the efficacy of related products, since their products contain various types of probiotics, in order to ensure the activity of probiotics, the storage, transportation and preservation requirements of the products are also high. Otherwise, it will affect the quality of products such as milk tea, and even affect its shelf life, stability and other performance.

[0006] In order to improve the stability of probiotics, patent KR101280232B1 discloses a method for manufacturing four-layer coated lactic acid bacteria and four-layer coated lactic acid bacteria manufactured by the method. The invention uses water-soluble polymers, hyaluronic acid, protein, and porous ions to embed lactic acid bacteria to ensure that probiotics are isolated from air and moisture during transportation and storage, so that the lactic acid bacteria have excellent acid resistance and bile resistance, low low or high temperature lethality, and the original physiological activity of lactic acid bacteria will not be lost. However, the above method also requires further processing of probiotics, and the process is relatively complicated.

[0007] In response to such problems, it is very necessary to find a probiotic milk tea and a preparation method that has a long shelf life, good stability, and can effectively ensure the activity of probiotics. Summary of the invention

[0008] In view of the problems existing in the prior art, the present invention provides a probiotic milk tea and a preparation method thereof. The probiotic milk tea has a long shelf life and good stability, can effectively ensure the activity of probiotics, and plays an effective role in regulating the stomach and intestines.

[0009] To achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0010] The invention provides a probiotic milk tea, the raw materials of which include probiotics, fresh milk, black tea, Hubei crabapple leaves and Xihuangcao;

[0011] The probiotics include Lactobacillus rhamnosus, Lactobacillus johnsonii, Lactococcus lactis and Lactobacillus gasseri.

[0012] Furthermore, the Lactobacillus rhamnosus is Lactobacillus rhamnosus IDCC3201, the Lactobacillus johnsonii is Lactobacillus johnsonii IDCC9203, the Lactococcus lactis is Lactococcus lactis IDCC2301, and the Lactobacillus gasseri is Lactobacillus gasseri IDCC3101.

[0013] Furthermore, the probiotic milk tea comprises, by weight, 3-7 parts of probiotics, 80-120 parts of fresh milk, 15-20 parts of black tea, 10-16 parts of Hubei crabapple leaves, and 5-8 parts of cyperus rotundus.

[0014] Preferably, the probiotic milk tea comprises, by weight, 5 parts of probiotics, 100 parts of fresh milk, 18 parts of black tea, 13 parts of Hubei crabapple leaves, and 7 parts of cyperus rotundus.

[0015] Further preferably, the probiotic milk tea is composed of the following ingredients by weight: 3-7 parts of probiotics, 80-120 parts of fresh milk, 15-20 parts of black tea, 10-16 parts of Hubei crabapple leaves, and 5-8 parts of Xihuangcao.

[0016] More preferably, the probiotic milk tea is composed of the following ingredients by weight: 5 parts of probiotics, 100 parts of fresh milk, 18 parts of black tea, 13 parts of Hubei crabapple leaves, and 7 parts of Xihuangcao.

[0017] Furthermore, the weight ratio of Lactobacillus rhamnosus, Lactobacillus johnsonii, Lactococcus lactis and Lactobacillus gasseri is (3-5):(2-4):(2-4):1, preferably 4:2:3:1.

[0018] Furthermore, the weight ratio of the probiotics, Malus hupehensis leaves, and Rhizoma Cynoglossi is (3-7):(10-16):(5-8).

[0019] Furthermore, the weight ratio of the probiotics, Malus hupehensis leaves and Rhizoma Cyperi is 5:13:7.

[0020] Furthermore, the present invention also provides a method for preparing the above-mentioned probiotic milk tea, comprising the following steps:

[0021] (1) Pretreatment: Mix black tea, Hubei crabapple leaves, and Xihuangcao, dry them, and crush them for later use;

[0022] (2) Extraction: Mix the pretreated raw materials, add water, extract and filter;

[0023] (3) Ultrafiltration: After the extracts are combined, they are passed through an ultrafiltration membrane to obtain a filtrate;

[0024] (4) Compounding: mixing the filtrate with fresh milk, stirring evenly, and sterilizing to obtain a compound solution;

[0025] (5) Mixing: Mix the compound liquid with the probiotics.

[0026] Furthermore, the leaching temperature in step (2) is 90° C., the leaching time is 1-1.5 h, and the leaching times are 2-3 times.

[0027] Furthermore, the ultrafiltration membrane in step (3) is a 20,000 Da ultrafiltration membrane.

[0028] In some specific embodiments, the preparation method of the probiotic milk tea comprises the following steps:

[0029] (1) Pretreatment: Mix black tea, Hubei crabapple leaves, and Xihuangcao, dry them, and crush them for later use;

[0030] (2) Extraction: Mix the pretreated raw materials, add water, extract and filter;

[0031] (3) Ultrafiltration: After the extracts are combined, they are passed through an ultrafiltration membrane to obtain a filtrate;

[0032] (4) Compounding: mixing the filtrate with fresh milk, stirring evenly, and sterilizing to obtain a compound solution;

[0033] (5) Mixing: The composite solution is mixed with Lactobacillus rhamnosus, Lactobacillus johnsonii, Lactococcus lactis and Lactobacillus gasseri.

[0034] The technical effects achieved by the present invention are:

[0035] 1. The present invention makes full use of the synergistic effect between the raw materials by compounding the raw materials, which can effectively prolong the shelf life of probiotic milk tea, improve stability, and effectively ensure the activity of probiotics; wherein the Hubei crabapple leaf is rich in flavonoids and polyphenol components, and has the effects of promoting body fluid and quenching thirst, moistening the lungs and relieving cough, and detoxifying; the cyperus rotundus contains effective ingredients such as flavonoids, and adding it to milk tea can effectively regulate body functions, clear away heat and dampness, and clear the liver and promote bile secretion; research has found that when the Hubei crabapple leaf and the cyperus rotundus are used in combination with probiotics, the product stability can be improved, and at the same time, a certain synergistic effect is achieved in ensuring the activity of the probiotics.

[0036] 2. The present invention uses Lactobacillus rhamnosus as the main probiotic, and is matched with Lactobacillus johnsonii, Lactococcus lactis and Lactobacillus gasseri. Through the coordinated use of quadruple bacteria, a probiotic milk tea with unique flavor, rich nutrition, long shelf life and high stability can be finally obtained. The milk tea has the effect of regulating the intestinal flora environment and increasing the body's immunity. DETAILED DESCRIPTION

[0037] The following describes the embodiments of the present invention through specific examples, and those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and the details in this specification can also be modified or changed in various ways based on different viewpoints and applications without departing from the spirit of the present invention.

[0038] Before further describing the specific embodiments of the present invention, it should be understood that the scope of protection of the present invention is not limited to the specific embodiments described below; it should also be understood that the terms used in the examples of the present invention are for describing specific embodiments rather than for limiting the scope of protection of the present invention.

[0039] When the embodiment gives a numerical range, it should be understood that, unless otherwise specified in the present invention, the two endpoints of each numerical range and any numerical value between the two endpoints can be selected. Unless otherwise defined, all technical and scientific terms used herein have the same meanings as those of ordinary skill in the art to which the present invention belongs.

[0040] It is worth noting that the black tea used in the present invention is Ceylon black tea, Lactobacillus rhamnosus is Lactobacillus rhamnosus IDCC3201, Lactobacillus johnsonii is Lactobacillus johnsonii IDCC9203, Lactococcus lactis is Lactococcus lactis IDCC2301, Lactobacillus gasseri is Lactobacillus gasseri IDCC3101, Lactobacillus casei is Lactobacillus casei IDCC3451, and Streptococcus thermophilus is Streptococcus thermophilus IDCC2201. The above-mentioned strains are purchased from Nitto Bioscience Co., Ltd., and the remaining raw materials are all common commercially available products, so their sources are not specifically limited.

[0041] Examples 1-3, Comparative Examples 1-4

[0042] Table 1 Prescription of probiotic milk tea in the embodiments and comparative examples (unit: portion)

[0043]

[0044] The preparation method of Examples 1-3 comprises the following steps:

[0045] (1) Pretreatment: Mix the black tea, Hubei crabapple leaves and Xihuangcao in the prescribed amount, dry them, and crush them for later use;

[0046] (2) Extraction: After mixing the pretreated raw materials, add water, extract (temperature 90°C, extraction time 1.5h, extraction times 3 times), and filter;

[0047] (3) Ultrafiltration: After the extracts are combined, they are passed through a 20,000 Da ultrafiltration membrane to obtain a filtrate;

[0048] (4) Compounding: mixing the filtrate with fresh milk, stirring evenly, and sterilizing to obtain a compound solution;

[0049] (5) Mixing: The composite solution is mixed with Lactobacillus rhamnosus, Lactobacillus johnsonii, Lactococcus lactis and Lactobacillus gasseri.

[0050] The preparation methods of Comparative Examples 1-3 are the same as above, except that the corresponding unadded components of each group are not added. The preparation method of Comparative Example 4 is the same as above, except that different strains are used instead.

[0051] 1. Study on the stability of milk tea during shelf life

[0052] Test method:

[0053] Test 1-Tea polyphenols detection: refer to GB / T 21733-2008, take 25g of the sample in each example and place it in a 50mL volumetric flask, add 15mL of 95% ethanol, shake well and place for 15min, adjust to volume, filter, take 5g of the test solution prepared above and place it in a 25mL volumetric flask, add 4mL of water and 5mL of ferrous tartaric acid solution and shake well, and adjust to volume with phosphate buffer of pH=7.5. Measure the absorbance of each sample at 540nm, and use the reagent blank as a reference.

[0054]

[0055] In the formula, A1 is the absorbance of the test solution after color development;

[0056] A2 is the absorbance of the test solution background;

[0057] K is the dilution factor;

[0058] m is the mass of the test solution weighed during the measurement.

[0059] The tea polyphenols content of the milk tea in month 0 and month 1 was determined according to the above method, and the results are summarized in Table 1.

[0060] Test 2 - Sedimentation rate detection: Weigh the milk tea samples in each example respectively, with a mass of M1, centrifuge at 3000rpm for 10min, remove the floating oil layer sample, invert it on filter paper for about 5min, wipe the wall of the centrifuge tube dry, remove the residual liquid and weigh it as M2, and calculate the centrifugal sedimentation rate.

[0061]

[0062] The sedimentation rates of the milk tea in month 0 and month 1 were measured according to the above method, and the results were statistically summarized in Table 1.

[0063] Table 1 Effect of milk tea stability during shelf life

[0064]

[0065] According to the above table, the milk tea of ​​the present invention has good stability during the shelf life. Although the tea polyphenol content has decreased and the precipitation rate has increased in one month, the overall change is not large and is in a state of dynamic equilibrium. In comparison, the tea polyphenol content of the other comparative groups has decayed, and the precipitation has increased significantly. It is speculated that in the steady-state system of each embodiment, the substances in the milk tea are less affected by the environment, and the components such as polyphenols are less combined with proteins, etc., which leads to the loss of tea polyphenols, and the precipitation rate is also increased. 2. Study on the effect of milk tea on the content of short-chain fatty acids in the intestine of mice with dysbacteriosis model in the present invention

[0066] Experimental method: SPF grade C57BL / 6 mice, male, weighing 20±2g, after one week of adaptive feeding, 10 mice were used as blank control group, gavaged with 0.5mL normal saline, and the remaining mice were gavaged with a mixture of cefradine and gentamicin antibiotics, gavaged twice a day, 0.4mL each time. After 10 days, the mouse model showed diarrhea symptoms, and the model was successfully established. The mice with successful modeling were randomly divided into 8 groups, 10 in each group, of which 7 groups were gavaged with 0.5mL milk tea of ​​each example, and the remaining group was gavaged with an equal amount of normal saline as the model control group. After 4 weeks, the mice were fasted for 12h, and the content of short-chain fatty acids (butyric acid, propionic acid) in the colon contents of each group of mice was measured, and the results were statistically summarized in Table 2.

[0067] Table 2 Effect of milk tea on the content of short-chain fatty acids in the intestine of mice

[0068] Examples Butyrate (mmol / L) Propionic acid (mmol / L) Blank control group 40.7±4.2 24.9±1.3 Model control group 19.5±3.5 10.6±0.8 Example 1 <![CDATA[42.9±2.8 ** a]]> <![CDATA[25.6±1.1 ** a]]> Example 2 <![CDATA[40.3±3.6 ** a]]> <![CDATA[25.4±1.0 ** a <!-- 5 -->]]> Example 3 <![CDATA[44.5±4.0 ** a]]> <![CDATA[27.1±1.2 ** a]]> Comparative Example 1 <![CDATA[35.3±3.1 ** b]]> <![CDATA[17.5±0.8 ** b]]> Comparative Example 2 22.4±3.7c <![CDATA[11.6±0.9 * d]]> Comparative Example 3 <![CDATA[24.5±2.9 ** c]]> <![CDATA[13.7±0.9 ** c]]> Comparative Example 4 <![CDATA[26.0±3.0 ** c]]> <![CDATA[15.0±1.0 ** c]]>

[0069] (Note: Compared with the model control group*: p<0.05; **: p<0.05; superscript a, b, c, d, different letters represent significant effects between groups.)

[0070] As can be seen from the above table, the milk tea of ​​the present invention can effectively promote the secretion of short-chain fatty acids such as propionic acid and butyric acid in the intestine, wherein propionic acid can be absorbed into the liver to promote glycogen chorus, and butyric acid can provide energy for cells, thereby promoting the growth and development of intestinal cells. With the increase in the abundance of beneficial bacteria and the decrease in the abundance of harmful bacteria, the intestinal flora can be effectively regulated, thereby playing a role in regulating the intestine.

[0071] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, rather than to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions of the technical solution of the present invention by ordinary technicians in this field do not deviate from the essence and scope of the technical solution of the present invention.

Claims

1. A probiotic milk tea, characterized in that: The raw materials include, by weight: 3-7 parts of probiotics, 80-120 parts of fresh milk, 15-20 parts of black tea, 10-16 parts of Hubei crabapple leaves, and 5-8 parts of Xihuangcao; The probiotics include Lactobacillus rhamnosus, Lactobacillus johnsonii, Lactococcus lactis and Lactobacillus gasseri in a weight ratio of (3-5):(2-4):(2-4):

1.

2. The probiotic milk tea according to claim 1, characterized in that: The Lactobacillus rhamnosus is Lactobacillus rhamnosus IDCC3201, the Lactobacillus johnsonii is Lactobacillus johnsonii IDCC9203, the Lactococcus lactis is Lactococcus lactis IDCC2301, and the Lactobacillus gasseri is Lactobacillus gasseri IDCC3101.

3. The probiotic milk tea according to claim 1, characterized in that: Calculated by weight, the raw materials include: 5 parts of probiotics, 100 parts of fresh milk, 18 parts of black tea, 13 parts of Hubei crabapple leaves, and 7 parts of Xihuangcao.

4. The probiotic milk tea according to claim 1, characterized in that: The weight ratio of the probiotics, Malus hupehensis leaves and Herba Lysimachiae is 5:13:

7.

5. The method for preparing the probiotic milk tea according to any one of claims 1 to 4, characterized in that: The following steps are involved: (1) Pretreatment: Mix black tea, Hubei crabapple leaves and Xihuangcao, dry them, and crush them for later use; (2) Extraction: Mix the pretreated raw materials, add water, extract and filter; (3) Ultrafiltration: After the extracts are combined, they are passed through an ultrafiltration membrane to obtain a filtrate; (4) Compounding: Mix the filtrate and fresh milk, stir evenly, and sterilize to obtain a compound solution; (5) Mixing: Mix the compound liquid with the probiotics.

6. The preparation method according to claim 5, characterized in that: The leaching temperature in step (2) is 90° C., the leaching time is 1-1.5 h, and the leaching times are 2-3 times.

7. The preparation method according to claim 5, characterized in that: The ultrafiltration membrane in step (3) is a 20,000 Da ultrafiltration membrane.

Images