Fruit and vegetable probiotic fermented beverage capable of regulating gastrointestinal function of human body and assisting fat reduction

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a fruit and vegetable probiotic fermented beverage capable of regulating gastrointestinal functions of human bodies and assisting fat reduction and a preparation method of the fruit and vegetable probiotic fermented beverage, and the preparation method of the fermented beverage comprises the following steps: S1, respectively pulping fruits and vegetables to obtain fruit and vegetable pulp; s2, mixing the fruit and vegetable pulp with oat oligopeptide to obtain a fruit and vegetable culture medium; s3, inoculating compound probiotics in the fruit and vegetable culture medium for fermentation to obtain probiotic fermentation liquor; and S4, mixing the probiotic fermentation liquid with the eucommia ulmoides tea soaking liquid to obtain the probiotic fermentation beverage. Wherein the fruits and vegetables comprise kale or barley seedlings, rose hips, apples and red oranges. The fermented beverage disclosed by the invention can regulate the balance of intestinal flora and the gastrointestinal function of a human body, and can achieve a relatively good fat-reducing effect at the same time.

Description

Technical Field

[0001] The present invention relates to the technical field of beverage processing, and specifically to a fruit and vegetable probiotic fermented beverage that regulates human gastrointestinal function and helps reduce fat. Background Art

[0002] With the rapid development of the global economy, the improvement of living standards, the constant changes in dietary structure, and the reduction of physical labor, the incidence of obesity is increasing day by day and has become one of the most striking public health issues at present.

[0003] At present, the main methods to improve obesity and control weight gain are controlling diet, increasing exercise, and if necessary, taking weight loss drugs and undergoing fat reduction surgery. Among them, controlling diet and increasing exercise are relatively healthy and universal ways to lose weight, but they are slow to take effect, require long-term persistence, and are prone to depression, malnutrition, etc. Although weight loss drugs and fat reduction surgery are fast-acting and effective, they have a high rebound rate and side effects.

[0004] Studies have shown that the gastrointestinal tract of obese patients is mostly prone to sub-health, which is mainly due to the following reasons. First, obese patients often have unhealthy eating habits, such as liking to eat high-fat, high-sugar, and high-calorie foods. These foods may increase the burden on the gastrointestinal tract, leading to digestive disorders, causing abdominal distension, abdominal pain, indigestion and other problems. In the long run, the gastrointestinal function will be weakened and in a sub-healthy state. Secondly, the excessive body fat of obese patients may affect the normal peristalsis of the intestines, slow down the intestinal movement, and easily cause constipation, which is not good for intestinal health. Furthermore, obesity is often closely related to some chronic diseases, such as diabetes, which may have adverse effects on the nerves and blood vessels of the gastrointestinal tract, thereby affecting gastrointestinal function. In addition, obese patients may also have insufficient exercise, which is not conducive to the normal peristalsis of the gastrointestinal tract and the secretion of digestive juices, and easily cause gastrointestinal problems. Obesity may also lead to an imbalance in hormone levels in the body, which may also interfere with the normal function of the gastrointestinal tract. Long-term poor gastrointestinal function can easily lead to sub-healthy gastrointestinal function, increasing the risk of gastrointestinal diseases such as gastroenteritis, gastrointestinal ulcers, etc. At the same time, sub-healthy gastrointestinal function may further affect the absorption and metabolism of nutrients, have a negative impact on the overall health, and form a vicious circle.

[0005] In recent years, as people's health awareness continues to increase, the market size of functional beverages that mainly provide nutrition and regulate human functions has continued to rise. Among them, fermented beverages with special nutritional and health functions developed using probiotic biofermentation technology are becoming more and more popular among consumers. However, this type of fermented beverages on the market currently generally have unsatisfactory functional and health effects. Summary of the invention

[0006] To solve the above problems, the present invention provides a fruit and vegetable probiotic fermented beverage that regulates human gastrointestinal function and helps fat loss, and a preparation method thereof. The fermented beverage can adjust the balance of intestinal flora and regulate human gastrointestinal function while achieving a good fat loss effect.

[0007] To achieve the above object, the technical solution adopted by the present invention is:

[0008] A method for preparing a fruit and vegetable probiotic fermented beverage for regulating human gastrointestinal function and assisting fat loss comprises the following steps:

[0009] S1, beating the fruits and vegetables separately to obtain fruit and vegetable pulp;

[0010] S2, mixing the fruit and vegetable pulp with oat oligopeptides to obtain a fruit and vegetable culture medium;

[0011] S3, inoculating composite probiotics into the fruit and vegetable culture medium for fermentation to obtain a probiotic fermentation liquid;

[0012] S4, mixing the probiotic fermentation liquid with Eucommia ulmoides tea soaking liquid to obtain a probiotic fermented beverage.

[0013] Furthermore, the fruits and vegetables include kale or barley grass, rose hips, apples (medium-ripe), and red tangerines (unpeeled).

[0014] Furthermore, the step S1 comprises the following steps:

[0015] S11, blanch the kale or barley seedlings in boiling water for 3-5 seconds, beat them into pulp, and set aside;

[0016] S12, take fresh apples, wash them, put them in a steamer, steam them for about 10 minutes until they are half cooked, remove the cores, beat them, decolorize them with LSA-900B:LSA-900E=1:3 resin, and set aside;

[0017] S13, remove the stems of fresh rose fruits, wash them, remove the seeds, beat them, and set aside;

[0018] S14, take fresh red tangerines, wash them, separate the peels, remove the tangerine peels and then pulp them, scrape the inner capsules off the red tangerine peels, cut them into strips, boil them in water for 10 minutes, drain them, and then pulp them, mix the pulp pulp and the peel pulp, and set aside;

[0019] S15. Evenly mix the kale or barley seedling pulp, apple pulp, rose hip pulp, and tangerine pulp in a volume ratio of 50:150-200:30-50:50-100 to obtain fruit and vegetable pulp.

[0020] Furthermore, in the step S2, 5 to 7 mg of oat oligopeptides are added to every 100 mL of fruit and vegetable pulp and sterilized by high-voltage pulse electric field treatment to obtain the fruit and vegetable culture medium.

[0021] Furthermore, in step S3, the inoculation amount of the composite probiotics is 5-7%, and the initial viable count of each probiotic in the fruit and vegetable culture medium after inoculation is (1-10)×10 7～8 cfu / g, ferment at 35-40℃ for 24-36h.

[0022] Furthermore, in step S3, the composite probiotics include Bifidobacterium, Bacillus coagulans, Lactobacillus rhamnosus, and Pediococcus acidilactici.

[0023] Furthermore, the step S4 comprises the following steps:

[0024] S41, grinding the Eucommia tea in a grinding pot for 5 to 10 minutes, placing it in purified water at 80 to 90° C., soaking it for 3 to 5 minutes with the lid on, filtering it, taking the soaking liquid for later use;

[0025] S42, mixing the probiotic fermentation liquid and the Eucommia ulmoides tea soaking liquid in a volume ratio of 10-30:1-5, and refrigerating at 2-8° C. for 1-2 hours to obtain a probiotic fermented beverage.

[0026] Furthermore, in step S3, Bacillus coagulans is first inoculated at an inoculation amount of 1%, and fermented at 40° C. for 12 hours, then cooled to 35-37° C., and Bifidobacterium, Lactobacillus rhamnosus, and Pediococcus acidilactici are co-inoculated, and fermentation is continued for 12-24 hours.

[0027] The present invention also provides a fruit and vegetable probiotic fermented beverage that regulates human gastrointestinal function and helps reduce fat. The fermented beverage is prepared from kale or barley seedlings, rose hips, apples (five-point cooked), red oranges (unpeeled), oat oligopeptides, compound probiotics, eucommia tea, and purified water. During the preparation, the above-mentioned preparation method is used.

[0028] The present invention has the following beneficial effects:

[0029] The introduction of rose hips can, on the one hand, improve the nutritional value of fermented drinks; on the other hand, it can be combined with Eucommia tea to significantly improve the lipid-lowering effect of fermented drinks.

[0030] For the first time, half-ripe apples are used to make fermented drinks. While retaining the original nutrients of apples, their lipid-lowering function can be improved. At the same time, the special substances produced by them can be combined with oat oligopeptides, rose hips, red orange peels, etc. to form a culture medium suitable for the growth of probiotics, thereby significantly increasing the number of live probiotics in the fermented drink, making the product have excellent functions of regulating the balance of intestinal flora and regulating the gastrointestinal function of the human body.

[0031] For the first time, Eucommia tea was used to prepare fermented beverages, and the soaking method of Eucommia tea was optimized to allow the nutrients in Eucommia tea to be fully extracted.

[0032] When using red tangerines to prepare fermented beverages, the red tangerine peel is fully utilized to strengthen the spleen and stomach and improve gastrointestinal dysfunction.

[0033] In summary, the present invention is based on fruit and vegetable culture medium, inoculated with Bacillus coagulans, Bifidobacterium, Lactobacillus rhamnosus and Pediococcus acidilactici to obtain fermentation liquid and Eucommia tea soaking liquid as main raw materials, has excellent functions of regulating the balance of intestinal flora, regulating the gastrointestinal function of the human body, and reducing fat, is safe and mild, and can meet people's daily needs for weight loss and plasticity. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 This is a curve diagram showing the effect of the probiotic fermented beverage of the present invention on the body weight of rats. DETAILED DESCRIPTION

[0035] In order to make the purpose and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0036] Example 1

[0037] (1) Raw material pretreatment:

[0038] Preparation of kale pulp:

[0039] Select kale leaves that are not damaged, moldy, or pest-free, rinse with clean water and drain, blanch with boiling water for 3 to 5 seconds, and beat in a pulper to obtain kale pulp;

[0040] Preparation of apple pulp:

[0041] Select fresh, mildew-free, disease-free and insect-free apples, place them in a washing machine, add an appropriate amount of rubber balls (20 mm in diameter) at a ratio of 10%, stir and wash for 20 minutes (to remove wax), rinse with clean water, place them in a steaming machine, steam for about 10 minutes until they are half cooked, remove the core, beat them, decolorize them with LSA-900B:LSA-900E=1:3 resin, and set aside;

[0042] Preparation of Rosehip Puree:

[0043] Take fresh rose hips that are free of mold, disease and insect pests, remove the stems (tails), wash, remove the seeds, and put them in a pulping machine to pulp them for later use;

[0044] Preparation of tangerine pulp

[0045] Take fresh, mildew-free, disease-free and insect-free tangerines, wash them, separate the peels, remove the tangerine peels and pulp them, scrape the tangerine peels to remove the inner capsule, cut them into strips, boil them in water for 10 minutes, drain them, and then pulp them. Mix the pulp pulp and peel pulp and set them aside; (2) Preparation of fruit and vegetable pulp:

[0046] Put kale pulp, apple pulp, rosehip pulp and red tangerine pulp into a mixing kettle in a volume ratio of 50:150:30:50, stir at a low speed of 200 rpm for 30 minutes, and mix well to obtain fruit and vegetable pulp.

[0047] (3) Preparation of fruit and vegetable culture medium:

[0048] Add an appropriate amount of oat oligopeptide to the obtained fruit and vegetable pulp at a ratio of 5 mg of oat oligopeptide per 100 mL of fruit and vegetable pulp, and sterilize by high-voltage pulse electric field treatment to obtain a fruit and vegetable culture medium;

[0049] (4) Preparation of probiotic fermentation broth:

[0050] First, inoculating Bacillus coagulans on the fruit and vegetable culture medium at an inoculation amount of 1%, fermenting at 40° C. for 12 hours, then cooling to 37° C., and co-inoculating Bifidobacterium, Lactobacillus rhamnosus, and Pediococcus acidilactici at inoculation amounts of 2%, 1%, and 1%, respectively, and continuing fermentation for 12 hours to obtain a probiotic fermentation liquid;

[0051] (5) Preparation of Eucommia Tea Soaking Solution:

[0052] Put the Eucommia tea into a grinding jar and grind it with a 20mm rubber ball for 7 minutes at a material-to-ball ratio of 1:0.9. Then put it in 85℃ purified water and soak it for 5 minutes with the cover on. Filter and take the soaking liquid for later use.

[0053] (6) Preparation of probiotic fermented drinks:

[0054] The probiotic fermentation liquid and the Eucommia tea soaking liquid are fully mixed in a volume ratio of 10:1, and then refrigerated at 2-8° C. for 2 hours to obtain a probiotic fermented beverage.

[0055] Example 2

[0056] (1) Raw material pretreatment:

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

[0058] (2) Preparation of fruit and vegetable pulp:

[0059] Put kale pulp, apple pulp, rosehip pulp and red tangerine pulp into a mixing kettle in a volume ratio of 50:200:50:100, stir at a low speed of 200 rpm for 30 minutes, and mix well to obtain fruit and vegetable pulp.

[0060] (3) Preparation of fruit and vegetable culture medium:

[0061] Add an appropriate amount of oat oligopeptide to the obtained fruit and vegetable pulp at a ratio of 7 mg of oat oligopeptide per 100 mL of fruit and vegetable pulp, and sterilize by high-voltage pulse electric field treatment to obtain a fruit and vegetable culture medium;

[0062] (4) Preparation of probiotic fermentation broth:

[0063] First, Bacillus coagulans is inoculated on the fruit and vegetable culture medium at an inoculation amount of 1%, and fermented at 40° C. for 12 hours, then cooled to 37° C., and Bifidobacterium, Lactobacillus rhamnosus, and Pediococcus acidilactici are co-inoculated at inoculation amounts of 3%, 2%, and 1%, respectively, and fermented for 12 hours to obtain a probiotic fermentation liquid;

[0064] (5) Preparation of Eucommia Tea Soaking Solution:

[0065] Put the Eucommia tea into a grinding jar and grind it with a 20mm rubber ball for 7 minutes at a material-to-ball ratio of 1:0.9. Then put it in 85℃ purified water and soak it for 5 minutes with the cover on. Filter and take the soaking liquid for later use.

[0066] (6) Preparation of probiotic fermented drinks:

[0067] The probiotic fermentation liquid and the Eucommia tea soaking liquid are fully mixed in a volume ratio of 30:5, and then refrigerated at 2-8° C. for 2 hours to obtain a probiotic fermented beverage.

[0068] Example 3

[0069] (1) Raw material pretreatment:

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

[0071] (2) Preparation of fruit and vegetable pulp:

[0072] Put kale pulp, apple pulp, rosehip pulp and red tangerine pulp into a mixing kettle in a volume ratio of 50:175:40:75, stir at a low speed of 200 rpm for 30 minutes, and mix well to obtain fruit and vegetable pulp.

[0073] (3) Preparation of fruit and vegetable culture medium:

[0074] Add an appropriate amount of oat oligopeptide to the obtained fruit and vegetable pulp at a ratio of 6 mg of oat oligopeptide per 100 mL of fruit and vegetable pulp, and sterilize by high-voltage pulse electric field treatment to obtain a fruit and vegetable culture medium;

[0075] (4) Preparation of probiotic fermentation broth:

[0076] First, inoculating Bacillus coagulans on the fruit and vegetable culture medium at an inoculation amount of 1%, fermenting at 40° C. for 12 hours, then cooling to 37° C., and co-inoculating Bifidobacterium, Lactobacillus rhamnosus, and Pediococcus acidilactici at inoculation amounts of 2%, 1%, and 1%, respectively, and continuing fermentation for 12 hours to obtain a probiotic fermentation liquid;

[0077] (5) Preparation of Eucommia Tea Soaking Solution:

[0078] Put the Eucommia tea into a grinding jar and grind it with a 20mm rubber ball for 7 minutes at a material-to-ball ratio of 1:0.9. Then put it in 85℃ purified water and soak it for 5 minutes with the cover on. Filter and take the soaking liquid for later use.

[0079] (6) Preparation of probiotic fermented drinks:

[0080] The probiotic fermentation liquid and the Eucommia tea soaking liquid are fully mixed in a volume ratio of 20:4, and then refrigerated at 2-8° C. for 2 hours to obtain a probiotic fermented beverage.

[0081] Example 4

[0082] (1) Raw material pretreatment:

[0083] Preparation of barley grass pulp:

[0084] Select barley seedlings that are not damaged, mildewed, or diseased or insect-infested, rinse with clean water and drain, blanch with boiling water for 3 to 5 seconds, and place in a pulping machine to make barley seedling pulp;

[0085] Preparation of apple pulp:

[0086] Select fresh, mildew-free, disease-free and insect-free apples, place them in a washing machine, add an appropriate amount of rubber balls (20 mm in diameter) at a ratio of 10%, stir and wash for 20 minutes (to remove wax), rinse with clean water, place them in a steaming machine, steam for about 10 minutes until they are half cooked, remove the core, beat them, decolorize them with LSA-900B:LSA-900E=1:3 resin, and set aside;

[0087] Preparation of Rosehip Puree:

[0088] Take fresh rose hips that are free of mold, disease and insect pests, remove the stems (tails), wash, remove the seeds, and put them in a pulping machine to pulp them for later use;

[0089] Preparation of tangerine pulp

[0090] Take fresh, mildew-free, disease-free and insect-free tangerines, wash them, separate the peels, remove the tangerine peels and pulp them, scrape the tangerine peels to remove the inner capsule, cut them into strips, boil them in water for 10 minutes, drain them, and then pulp them. Mix the pulp pulp and peel pulp and set them aside; (2) Preparation of fruit and vegetable pulp:

[0091] Put barley seedling pulp, apple pulp, rosehip pulp and red tangerine pulp into a mixing kettle in a volume ratio of 50:175:40:75, stir at a low speed of 200 rpm for 30 minutes, and mix well to obtain fruit and vegetable pulp.

[0092] (3) Preparation of fruit and vegetable culture medium:

[0093] Add an appropriate amount of oat oligopeptide to the obtained fruit and vegetable pulp at a ratio of 6 mg of oat oligopeptide per 100 mL of fruit and vegetable pulp, and sterilize by high-voltage pulse electric field treatment to obtain a fruit and vegetable culture medium;

[0094] (4) Preparation of probiotic fermentation broth:

[0095] First, inoculating Bacillus coagulans on the fruit and vegetable culture medium at an inoculation amount of 1%, fermenting at 40° C. for 12 hours, then cooling to 37° C., and co-inoculating Bifidobacterium, Lactobacillus rhamnosus, and Pediococcus acidilactici at inoculation amounts of 2%, 1%, and 1%, respectively, and continuing fermentation for 12 hours to obtain a probiotic fermentation liquid;

[0096] (5) Preparation of Eucommia Tea Soaking Solution:

[0097] Put the Eucommia tea into a grinding jar and grind it with a 20mm rubber ball for 7 minutes at a material-to-ball ratio of 1:0.9. Then put it in 85℃ purified water and soak it for 5 minutes with the cover on. Filter and take the soaking liquid for later use.

[0098] (6) Preparation of probiotic fermented drinks:

[0099] The probiotic fermentation liquid and the Eucommia tea soaking liquid are fully mixed in a volume ratio of 20:4, and then refrigerated at 2-8° C. for 2 hours to obtain a probiotic fermented beverage.

[0100] Comparative Example 1

[0101] Preparation of apple pulp:

[0102] Select fresh, mildew-free, disease-free and insect-free apples, place them in a cleaning machine, add an appropriate amount of rubber balls (20 mm in diameter) at a ratio of 10%, stir and clean for 20 minutes (wax removal), rinse with clean water, remove the core, beat, decolorize with LSA-900B:LSA-900E=1:3 resin, and set aside;

[0103] The rest of the design is the same as in Example 3.

[0104] Comparative Example 2

[0105] Preparation of tangerine pulp:

[0106] Take fresh, mildew-free, disease-free and insect-free red tangerines, wash them, separate the peels, remove the tangerine peels from the tangerines, and pulp them for later use;

[0107] The rest of the design is the same as in Example 3.

[0108] Comparative Example 3

[0109] (3) Preparation of fruit and vegetable culture medium:

[0110] sterilizing the fruit and vegetable pulp by treating it with a high-voltage pulse electric field to obtain a fruit and vegetable culture medium;

[0111] The rest of the design is the same as in Example 3.

[0112] Comparative Example 4

[0113] (5) Preparation of Eucommia Tea Soaking Solution:

[0114] Place Eucommia ulmoides tea in 85°C purified water, cover and soak for 5 minutes, filter, take the soaking liquid and set aside;

[0115] The rest of the design is the same as in Example 3.

[0116] Comparative Example 5

[0117] (1) Raw material pretreatment:

[0118] The operation is the same as in Example 1.

[0119] (2) Preparation of fruit and vegetable pulp:

[0120] Put kale pulp, apple pulp, rosehip pulp and red tangerine pulp into a mixing kettle in a volume ratio of 50:175:40:75, stir at a low speed of 200 rpm for 30 minutes, and mix well to obtain fruit and vegetable pulp.

[0121] (3) Preparation of fruit and vegetable culture medium:

[0122] Add an appropriate amount of oat oligopeptide to the obtained fruit and vegetable pulp at a ratio of 6 mg of oat oligopeptide per 100 mL of fruit and vegetable pulp, and sterilize by high-voltage pulse electric field treatment to obtain a fruit and vegetable culture medium;

[0123] (4) Preparation of probiotic fermented beverages:

[0124] First, Bacillus coagulans is inoculated on the fruit and vegetable culture medium with an inoculation amount of 1%, and fermented at 40°C for 12 hours. Then the temperature is lowered to 37°C, and Bifidobacterium, Lactobacillus rhamnosus, and Pediococcus acidilactici are co-inoculated with inoculation amounts of 2%, 1%, and 1%, respectively. The fermentation is continued for 12 hours to obtain a probiotic fermented beverage.

[0125] Comparative Example 6

[0126] In Example 3, all the rosehip pulp used in the preparation of the fruit and vegetable pulp was replaced with apple pulp.

[0127] Comparative Example 7

[0128] In Example 3, the rosehip pulp used in the preparation of the fruit and vegetable pulp was completely replaced with kale pulp.

[0129] Comparative Example 8

[0130] In Example 3, all the rosehip pulp used in the preparation of the fruit and vegetable pulp was replaced with tangerine pulp.

[0131] Comparative Example 9

[0132] Put the Eucommia tea into a grinding jar and grind it with a 20mm rubber ball for 7 minutes at a material-to-ball ratio of 1:0.9. Then put it in 85℃ purified water and soak it for 5 minutes with the cover on. Filter and take the soaking liquid for later use.

[0133] Functional test

[0134] (1) Lipid-lowering function test

[0135] Take 150 4-week-old male Wistar rats, weighing 25-30g, and after 7 days of adaptation in the laboratory, randomly select 10 as a blank control group to feed ordinary feed, and the remaining 140 high-ester feed (45% fat energy supply) continue to be fed for 30 days, and randomly divided into 14 groups, 10 / group. They are high-fat model group, Example 1 group, Example 2 group, Example 3 group, Example 4 group, Comparative Example 1 group, Comparative Example 2 group, Comparative Example 3 group, Comparative Example 4 group, Comparative Example 5 group, Comparative Example 6 group, Comparative Example 7 group, Comparative Example 8 group, and Comparative Example 9 group. The samples in Example 1-Example 4 and Comparative Example-Comparative Example 9 were given to animals by gavage (1mL / 100g), and the blank control group and the model control group were gavaged with the same volume of distilled water every day, and each group was gavaged once a day at a fixed time. During the experiment, rats in each group were free to eat and drink water. On the 30th day after intragastric administration, all rats were weighed, and blood was collected from the jaws. Serum was collected by centrifugation, and the TC, TG and LDL-C levels in the serum were determined using the kit. The specific test results are shown in Tables 1 and 2.

[0136] Table 1 Effects of probiotic fermented drinks on body weight of rats (average value: retain two decimal places, g)

[0137]

[0138]

[0139] As shown in Table 1, after continuous administration of high-fat diet for 30 days, the weight of mice in the high-fat model group increased significantly compared with the blank group (p<0.05), indicating that the high-fat model of mice in this experiment was successfully established. After 30 days of gavage of probiotic fermented beverage to mice fed with high-fat diet, the weight of each group in the embodiment was significantly reduced compared with the high-fat model group (P<0.05), especially the group in Example 3, which lost 12.37g compared with the high-fat model group, and the final weight was close to that of the blank control group. It can be seen that the probiotic fermented beverage of the present invention has an excellent weight loss effect.

[0140] Compared with the Example 3 group, the body weight of each comparative example group increased to a certain extent, specifically:

[0141] In comparative example 1, the half-ripe apples were replaced with fresh apples, which resulted in a weight increase of 2.1 g. It can be seen that the half-ripe apples have a better weight loss effect than the fresh apples.

[0142] In comparative example 2, the tangerine peel was omitted, which resulted in a weight increase of 2.37 g. This shows that tangerine peel has a certain weight loss function.

[0143] The comparison group 3 gave up oat oligopeptides, which resulted in a weight gain of 1.68g. It can be seen that oat oligopeptides have a certain weight loss effect.

[0144] In comparative example 4, the soaking method of Eucommia tea was replaced by traditional steeping, which resulted in a weight increase of 3.96 g. The reason for this may be that the ball milling method increased the precipitation rate of the effective ingredients in Eucommia tea, thereby enhancing the weight loss effect of the obtained Eucommia tea soaking solution.

[0145] In comparative example 5, Eucommia tea was omitted, which resulted in a significant increase in body weight by 6.17 g. This shows that Eucommia tea has a good weight loss effect.

[0146] In Comparative Example 6, all rosehip pulp was replaced with apple pulp, which resulted in a significant increase in weight of 5.93 g. It can be seen that rosehip pulp has a better weight loss effect than apple pulp. In Comparative Example 7, all rosehip pulp was replaced with kale pulp, and in Comparative Example 8, all rosehip pulp was replaced with tangerine pulp, which both resulted in weight gain. It can be seen that rosehip pulp has a better weight loss effect than kale pulp and tangerine pulp.

[0147] At the same time, based on the comparison between Example 3 and each comparative example group, it can be found that: in the present invention, in terms of weight loss function, there is a synergistic relationship between rose hip pulp and Eucommia tea.

[0148] Table 2 Effects of probiotic fermented drinks on serum TC, TG, and LDL-C in rats (mmol / L, )

[0149]

[0150] As shown in Table 2, rats were fed a high-fat diet for 30 days, and the total cholesterol (TC), triglycerides (TG) and low-density lipoprotein cholesterol (LDL-C) in the serum of the high-fat model group were significantly increased compared with the blank control group (P<0.05), indicating that the mice had been eating a high-fat diet for a long time, causing lipid metabolism disorders, which led to the occurrence of hyperlipidemia. Mice fed a high-fat diet were given a probiotic fermented drink by gavage. After 30 days, compared with the model control group, the TC (P<0.05), TG (P<0.05) and LDL-C (P<0.05) contents in the serum of the rats in each group of the embodiment were significantly reduced. It can be seen that the probiotic fermented drink of the present invention has excellent lipid-lowering and fat-reducing effects.

[0151] By comparing the Example 3 group with the comparative groups, it can be obviously obtained that the total cholesterol (TC), triglyceride (TG) and low-density lipoprotein cholesterol (LDL-C) in the serum of the mice in each comparative group are increased compared with the Example 3 group, and the increase in the comparative examples 6-8 groups is larger, and the increase in the comparative example 5 group and the comparative example 9 group is the largest. The reason may be that the various raw materials produce some special substances when mixed, or there is a synergistic relationship between rose hips and eucommia tea, thereby enhancing the fat-reducing and lipid-lowering function of the probiotic fermented beverage.

[0152] (2) Evaluation of human gastrointestinal function regulation ability

[0153] 130 healthy male adult rats were randomly divided into 13 groups (n=10) after 7 days of adaptive feeding: blank control group, Example 1 group, Example 2 group, Example 3 group, Example 4 group, Comparative Example 1 group, Comparative Example 2 group, Comparative Example 3 group, Comparative Example 4 group, Comparative Example 5 group, Comparative Example 6 group, Comparative Example 7 group, Comparative Example 8 group. The samples in Example 1-Example 4 and Comparative Example-Comparative Example 9 were given to the animals by gavage (1mL / 100g), and the blank control group was gavaged with the same volume of distilled water. Each group was gavaged once a day at a fixed time for 30 consecutive days. During the experiment, the rats in each group were free to eat and drink. On the 14th, 28th and 35th days of the experiment, 0.2g of fresh feces from each group of rats was collected under sterile conditions. Sterile physiological saline was added to the feces and diluted to 10 -1 ~10 -7 , select appropriate dilution samples and inoculate 100 μL on selective culture medium for culture. Make three parallel plates for each dilution to detect the content of lactobacillus and bifidobacterium in feces. The specific test results are shown in Tables 3 and 4.

[0154] Table 3 Effect of probiotic fermented beverages on fecal flora (Bifidobacterium) of rats (log cfu / g, X±S, n=10)

[0155]

[0156] Table 4 Effect of probiotic fermented beverages on rat fecal flora (Lactobacillus) (log cfu / g, X±S, n=10)

[0157]

[0158]

[0159] It can be seen from Tables 3 and 4 that there was no significant difference in the blank control group before and after the experiment (p>0.05); on the 14th day after gavage, the number of bifidobacteria and lactobacilli in the rat feces in each embodiment group was significantly increased, and there was a significant difference compared with the blank control group (p<0.05); on the 28th day after gavage, as the gavage time increased, the number of bifidobacteria and lactobacilli in the rat feces in each embodiment group increased significantly. It can be seen that the fermented beverage of the present invention can increase the number of bifidobacteria and lactobacilli in the rat intestine, and bifidobacteria and lactobacilli have the effect of regulating human intestinal function.

[0160] At the same time, compared with the blank control group, each comparative example group has the effect of increasing the number of bifidobacteria and lactobacilli in rat feces, but it is not as good as the embodiment 3 group. For example, in the comparative example 3 group, the oat oligopeptide was abandoned, which led to a significant reduction in the number of bifidobacteria and lactobacilli it increased. It can be seen that the oat oligopeptide has the effect of promoting the growth of the number of bifidobacteria and lactobacilli. For example, in the comparative example 6 group, rose hip pulp was completely replaced with apple pulp, in the comparative example 7 group, rose hip pulp was completely replaced with kale pulp, and in the comparative example 8 group, rose hip pulp was completely replaced with tangerine pulp, all resulting in a significant reduction in the number of bifidobacteria and lactobacilli. It can be seen that the effect of rose hip pulp in promoting the growth and proliferation of bifidobacteria and lactobacilli is significantly higher than that of apple pulp, kale pulp and tangerine pulp.

[0161] On the 35th day, compared with the control groups, the number of bifidobacteria and lactobacilli in the feces of rats in the embodiment groups decreased less. It can be seen that the probiotic fermented beverage of the present invention can adjust the environment in the entire intestine, thereby making the intestinal environment more suitable for the growth of bifidobacteria and lactobacilli.

[0162] At the same time, by collecting stool samples from each group and sequencing them, it was found that for each example group, the abundance of mucus Akkermansia reached a peak at 28 days, and the abundance on the 28th day was significantly higher than that on the 0th day, the 14th day, or the 35th day, while the abundance of mucus Akkermansia in the blank control group did not change significantly, and consistent changes were found at different classification levels of the analysis. It can be seen that the fermented beverage of the present invention can increase the abundance of mucus Akkermansia, thereby having the functions of reducing fat and weight, controlling body weight, and strengthening the intestinal barrier.

[0163] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the original material of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing a fruit and vegetable probiotic fermented beverage for regulating human gastrointestinal function and assisting fat loss, characterized in that: The steps include: S1, beating the fruits and vegetables separately to obtain fruit and vegetable pulp; S2, mixing the fruit and vegetable pulp with oat oligopeptides to obtain a fruit and vegetable culture medium; S3, inoculating composite probiotics into the fruit and vegetable culture medium for fermentation to obtain a probiotic fermentation liquid; S4, mixing the probiotic fermentation liquid with Eucommia ulmoides tea soaking liquid to obtain a probiotic fermented beverage.

2. The method for preparing a fruit and vegetable probiotic fermented beverage for regulating human gastrointestinal function and assisting fat loss as claimed in claim 1, characterized in that: The fruits and vegetables include kale or barley grass, rose hips, apples, and red oranges.

3. The method for preparing a fruit and vegetable probiotic fermented beverage for regulating human gastrointestinal function and assisting fat loss as claimed in claim 1, characterized in that: The step S1 comprises the following steps: S11, blanch the kale or barley seedlings in boiling water for 3-5 seconds, beat them into pulp, and set aside; S12, take fresh apples, wash them, put them in a steamer, steam them for 10 minutes until they are half cooked, remove the cores, beat them, bleach them, and set them aside; S13, remove the stems of fresh rose fruits, wash them, remove the seeds, beat them, and set aside; S14, take fresh red tangerines, wash them, separate the peels, remove the tangerine peels and pulp them, scrape the inner capsules off the red tangerine peels, boil them in water for 10 minutes, drain them, pulp them, mix them, and set aside; S15. Evenly mix the kale or barley seedling pulp, apple pulp, rose hip pulp, and tangerine pulp in a volume ratio of 50:150-200:30-50:50-100 to obtain fruit and vegetable pulp.

4. The method for preparing a fruit and vegetable probiotic fermented beverage for regulating human gastrointestinal function and assisting fat loss as claimed in claim 1, characterized in that: In the step S2, 5 to 7 mg of oat oligopeptide is added to every 100 mL of fruit and vegetable pulp and sterilized to obtain the fruit and vegetable culture medium.

5. The method for preparing a fruit and vegetable probiotic fermented beverage for regulating human gastrointestinal function and assisting fat loss as claimed in claim 1, characterized in that: In step S3, the inoculation amount of the composite probiotics is 5-7%, and the initial viable count of each probiotic in the fruit and vegetable culture medium after inoculation is (1-10)×10 7～8 cfu / g, ferment at 35-40℃ for 24-36h.

6. The method for preparing a fruit and vegetable probiotic fermented beverage for regulating human gastrointestinal function and assisting fat loss as claimed in claim 1, characterized in that: In the step S3, the composite probiotics include Bifidobacterium, Bacillus coagulans, Lactobacillus rhamnosus, and Pediococcus acidilactici.

7. The method for preparing a fruit and vegetable probiotic fermented beverage for regulating human gastrointestinal function and assisting fat loss as claimed in claim 1, characterized in that: The step S4 comprises the following steps: S41, grinding the Eucommia tea in a grinding pot for 5 to 10 minutes, placing it in purified water at 80 to 90° C., soaking it for 3 to 5 minutes with the lid on, filtering it, taking the soaking liquid for later use; S42, mixing the probiotic fermentation liquid and the Eucommia ulmoides tea soaking liquid in a volume ratio of 10-30:1-5, and refrigerating at 2-8° C. for 1-2 hours to obtain a probiotic fermented beverage.

8. The method for preparing a fruit and vegetable probiotic fermented beverage for regulating human gastrointestinal function and assisting fat loss as claimed in claim 5, characterized in that: In the step S3, Bacillus coagulans is first inoculated at an inoculation amount of 1%, and fermented at 40° C. for 12 hours, then cooled to 35-37° C., and Bifidobacterium, Lactobacillus rhamnosus, and Pediococcus acidilactici are co-inoculated, and the fermentation is continued for 12-24 hours.

9. A fruit and vegetable probiotic fermented beverage for regulating human gastrointestinal function and helping fat loss, characterized by: The preparation is obtained by the preparation method as described in claims 1 to 8.

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