Fermented milk for improving intestinal status and preparation method thereof
By using fermentation treatment of cow milk and inulin combined with specific strains, fermented milk was prepared, which solved the shortcomings of existing dairy products in improving intestinal status and achieved significant intestinal improvement effects.
Patent Information
- Application Number
- CN202311739818.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-12-15
- Publication Date
- 2025-06-17
AI Technical Summary
Existing dairy products lack effective clinical verification and functional verification in improving intestinal status, and the need to develop dairy products that significantly improve intestinal status is urgent.
Bovine milk and inulin were used as raw materials, combined with Lactobacillus paracasei PC-01 with storage number CGMCC No. 17537 and MN-Gup of animal Bifidobacterium milk subspecies as fermentation bacteria agents, fermentation milk was prepared by pasteurization and fermentation treatment. The fermentation temperature was 35-45℃ and the pH was 4.5-4.7.
The intestinal state was significantly improved, and the synergistic effect of inulin and specific strains improved the somatosensory effect of fermented milk. The experimental results showed that the somatosensory improvement rate reached 95% after 6 days of drinking, and both constipated and non-constipated people are willing to recommend products.
Smart Images
Figure CN120154047A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the field of fermented milk, and particularly relates to a fermented milk for improving intestinal status and a preparation method thereof. Background Art
[0002] Probiotics refer to a general term for a class of active microorganisms that can improve the balance of the body's microbial flora and have a positive effect on its health after the host ingests a sufficient amount. Among many dairy products, fermented milk is considered the most ideal carrier for delivering probiotics into the human body. After adding probiotics, the health care effects of the strains themselves can be perfectly combined with the health effects of fermented milk.
[0003] With the progress of technology, people's attention to health has been continuously improved. Dairy products that are helpful for intestinal improvement are one of the most important business forms in the health industry. At present, there is a lack of effective clinical verification or functional verification for the effect of dairy products prepared from natural raw materials on improving intestinal status. Therefore, it is very necessary to develop a dairy product that has been verified and can significantly improve intestinal status. Summary of the Invention
[0004] Therefore, the object of the present invention is to provide a fermented milk and a preparation method thereof that can significantly improve intestinal status.
[0005] For this purpose, the present invention provides the following technical solutions:
[0006] A fermented milk, the raw materials of which include milk, inulin and a fermentation agent. The fermentation agent includes Lactobacillus paracasei PC-01 with a preservation number of CGMCC No. 17537 and Bifidobacterium animalis subsp. lactis MN-Gup with a preservation number of CGMCC No. 15578. The proportion of inulin in the raw materials is 1-4%, and the inoculation amount of the fermentation agent is 10×10 6 cfu / g - 100×10 6 cfu / g.
[0007] Both Lactobacillus paracasei PC-01 and Bifidobacterium animalis subsp. lactis MN-Gup used in the present invention are existing strains and can be obtained by purchase.
[0008] The ratio of the viable bacteria number of the inoculation amount of Lactobacillus paracasei PC-01 and Bifidobacterium animalis subsp. lactis MN-Gup is 1:(0.5-2).
[0009] The protein content in the raw materials is 3.0% - 4.5%.
[0010] The proportion of inulin in the raw materials is 1-3%.
[0011] A preparation method of a fermented milk, comprising:
[0012] Mixing: Mix milk and inulin evenly to obtain a premix;
[0013] Homogenization: Homogenize the premix;
[0014] Sterilization: Sterilize the homogenized premix;
[0015] Fermentation: Add a fermentation inoculum to the sterilized premix and ferment to obtain fermented milk.
[0016] In the step of sterilization, the sterilization method is pasteurization;
[0017] And / or, the pressure of the homogenization is 160 - 200 bar.
[0018] In the step of fermentation, the fermentation temperature is 35 - 45 °C, and / or the pH value at the end of fermentation is 4.5 - 4.7.
[0019] The technical solution of the present invention has the following advantages:
[0020] A fermented milk provided by the present invention is prepared by combining natural raw materials inulin and milk, and fermenting with specific strains to obtain fermented milk that can significantly improve the physical feeling effect; in this fermented milk, inulin, Lactobacillus paracasei PC-01 with the preservation number of CGMCC No. 17537 and Bifidobacterium animalis subsp. lactis MN-Gup with the preservation number of CGMCC No. 15578 cooperate with each other to synergistically achieve the effect of significantly improving the physical feeling. BRIEF DESCRIPTION OF THE DRAWINGS
[0021] In order to more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the following will briefly introduce the drawings required for use in the description of the specific embodiments or the prior art. Obviously, the following drawings are some embodiments of the present invention. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative efforts.
[0022] Figure 1 It is a diagram of the tissue state of feces corresponding to different scores in Experimental Example 1 of the present invention.
[0023] Figure 2 It is a result diagram of the overall improvement rate in Experimental Example 2 of the present invention.
[0024] Figure 3 It is a result diagram of the recommendation degree feedback of constipated people in Experimental Example 2 of the present invention.
[0025] Figure 4 It is a result diagram of the recommendation degree feedback of non-constipated people in Experimental Example 2 of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS
[0026] The following embodiments are provided to better understand the present invention further. It is not limited to the best embodiment described, and does not limit the content and protection scope of the present invention. Any product identical or similar to the present invention obtained by anyone under the inspiration of the present invention or by combining the features of the present invention with those of other prior arts falls within the protection scope of the present invention.
[0027] For those embodiments where specific experimental steps or conditions are not indicated, the operations or conditions of the conventional experimental steps described in the literature in this field can be followed. For reagents or instruments whose manufacturers are not indicated, they are all conventional reagent products that can be obtained through commercial purchase.
[0028] The raw materials used in the present invention are all conventional commercially available raw materials, and the raw material percentages are all mass percentages.
[0029] Example 1:
[0030] A fermented milk, the raw materials of which include milk, inulin and a fermentation starter. The fermentation starter includes Lactobacillus paracasei PC-01 with the preservation number of CGMCC No. 17537 and Bifidobacterium animalis subsp. lactis MN-Gup with the preservation number of CGMCC No. 15578. The proportion of inulin in the raw materials is 1%, and the inoculation amount of the fermentation starter is 10×10 6 cfu / g, and the viable cell number ratio of the inoculation amounts of Lactobacillus paracasei PC-01 and Bifidobacterium animalis subsp. lactis MN-Gup is 1:1.
[0031] In this example, a preparation method of a fermented milk includes: mixing milk and inulin to obtain a fermentation base material, subjecting the fermentation base material to pasteurization, inoculating the fermentation starter, and fermenting at 40°C until the pH at the fermentation end point is about 4.6, and the deviation of the pH at the fermentation end point is not more than ±0.05.
[0032] Example 2:
[0033] A fermented milk, the raw materials of which include milk, inulin and a fermentation starter. The fermentation starter includes Lactobacillus paracasei PC-01 with the preservation number of CGMCC No. 17537 and Bifidobacterium animalis subsp. lactis MN-Gup with the preservation number of CGMCC No. 15578. The proportion of inulin in the raw materials is 2%, and the inoculation amount of the fermentation starter is 10×10 6 cfu / g, and the viable cell number ratio of the inoculation amounts of Lactobacillus paracasei PC-01 and Bifidobacterium animalis subsp. lactis MN-Gup is 1:1.
[0034] In this example, the preparation process of the fermented milk is the same as that in Example 1.
[0035] Example 3:
[0036] A fermented milk, the raw materials of which include cow milk, inulin and a fermentation starter. The fermentation starter includes Lactobacillus paracasei CGMCC No. 17537 and Bifidobacterium animalis CGMCC No. 15578. The proportion of inulin in the raw materials is 3%, and the inoculation amount of the fermentation starter is 10×10 6 cfu / g, wherein the ratio of the viable cell numbers of the inoculation amounts of Lactobacillus paracasei PC-01 and Bifidobacterium animalis subsp. lactis MN-Gup is 1:1.
[0037] In this example, the preparation method of a fermented milk is the same as that in Example 1.
[0038] Example 4:
[0039] A fermented milk, the raw materials of which include cow milk, inulin and a fermentation starter. The fermentation starter includes Lactobacillus paracasei CGMCC No. 17537 and Bifidobacterium animalis CGMCC No. 15578. The proportion of inulin in the raw materials is 1%, and the inoculation amount of the fermentation starter is 10×10 6 cfu / g, wherein the ratio of the viable cell numbers of the inoculation amounts of Lactobacillus paracasei PC-01 and Bifidobacterium animalis subsp. lactis MN-Gup is 1:2.
[0040] In this example, the preparation method of a fermented milk is the same as that in Example 1.
[0041] Example 5:
[0042] A fermented milk, the raw materials of which include cow milk, inulin and a fermentation starter. The fermentation starter includes Lactobacillus paracasei CGMCC No. 17537 and Bifidobacterium animalis CGMCC No. 15578. The proportion of inulin in the raw materials is 1%, and the inoculation amount of the fermentation starter is 10×10 6 cfu / g, wherein the ratio of the viable cell numbers of the inoculation amounts of Lactobacillus paracasei PC-01 and Bifidobacterium animalis subsp. lactis MN-Gup is 2:1.
[0043] In this example, the preparation method of a fermented milk is the same as that in Example 1.
[0044] Example 6:
[0045] A fermented milk, the raw materials of which include cow milk, inulin and a fermentation starter. The fermentation starter includes Lactobacillus paracasei CGMCC No. 17537 and Bifidobacterium animalis CGMCC No. 15578. The proportion of inulin in the raw materials is 2%, and the inoculation amount of the fermentation starter is 10×10 6cfu / g, where the viable cell number ratio of the inoculation amounts of Lactobacillus paracasei PC-01 and Bifidobacterium animalis subsp. lactis MN-Gup is 2:1.
[0046] In this example, a method for preparing fermented milk is the same as that in Example 1 in the preparation process.
[0047] Example 7:
[0048] A fermented milk, the raw materials of which include milk, inulin and a fermentation starter. The fermentation starter includes Lactobacillus paracasei CGMCC No. 17537 and Bifidobacterium animalis CGMCC No. 15578. The proportion of inulin in the raw materials is 3%, and the inoculation amount of the fermentation starter is 10×10 6 cfu / g, where the viable cell number ratio of the inoculation amounts of Lactobacillus paracasei PC-01 and Bifidobacterium animalis subsp. lactis MN-Gup is 2:1.
[0049] In this example, a method for preparing fermented milk is the same as that in Example 1 in the preparation process.
[0050] Example 8:
[0051] A fermented milk, the raw materials of which include milk, inulin and a fermentation starter. The fermentation starter includes Lactobacillus paracasei CGMCC No. 17537 and Bifidobacterium animalis CGMCC No. 15578. The proportion of inulin in the raw materials is 4%, and the inoculation amount of the fermentation starter is 10×10 6 cfu / g, where the viable cell number ratio of the inoculation amounts of Lactobacillus paracasei PC-01 and Bifidobacterium animalis subsp. lactis MN-Gup is 1:1.
[0052] In this example, a method for preparing fermented milk is the same as that in Example 1 in the preparation process.
[0053] Comparative Example 1:
[0054] The difference between this comparative example and Example 1 is that in this comparative example, there is no inulin, and the others are the same as in Example 1.
[0055] Comparative Example 2:
[0056] The difference between this comparative example and Example 1 is that in this comparative example, there is no inulin, and the fermentation starter only has Lactobacillus paracasei PC-01, and the inoculation amount of the fermentation starter is 10×10 6 cfu / g, and the others are the same as in Example 1.
[0057] Comparative Example 3:
[0058] The difference between this comparative example and Example 1 is that: in this comparative example, inulin is not present, and the fermentation inoculant only contains Bifidobacterium animalis subsp. lactis MN-Gup, and the inoculation amount of the fermentation inoculant is 10×10 6 cfu / g, and the others are the same as in Example 1.
[0059] Comparative Example 4:
[0060] The difference between this comparative example and Example 1 is that: in this comparative example, inulin is present, but the fermentation inoculant only contains Lactobacillus paracasei PC-01, and the inoculation amount of the fermentation inoculant is 10×10 6 cfu / g, and the others are the same as in Example 1.
[0061] Comparative Example 5:
[0062] The difference between this comparative example and Example 1 is that: in this comparative example, inulin is present, but the fermentation inoculant only contains Bifidobacterium animalis subsp. lactis MN-Gup, and the inoculation amount of the fermentation inoculant is 10×10 6 cfu / g, and the others are the same as in Example 1.
[0063] Comparative Example 6:
[0064] The difference between this comparative example and Example 1 is that: in this comparative example, Bifidobacterium animalis subsp. lactis MN-Gup is replaced with Bifidobacterium animalis subsp. lactis A6 with the preservation number of CGMCC NO.9273, and the others are the same as in Example 1.
[0065] Comparative Example 7:
[0066] The difference between this comparative example and Example 1 is that: in this comparative example, Bifidobacterium animalis subsp. lactis MN-Gup is replaced with Bifidobacterium animalis subsp. lactis B174 with the preservation number of CGMCC NO.4182, and the others are the same as in Example 1.
[0067] Comparative Example 8:
[0068] The difference between this comparative example and Example 1 is that: in this comparative example, Bifidobacterium animalis subsp. lactis MN-Gup is replaced with Bifidobacterium animalis j-12 with the preservation number of CGMCC No.25005, and the others are the same as in Example 1.
[0069] Comparative Example 9:
[0070] The difference between this comparative example and Example 1 is that: in this comparative example, Bifidobacterium animalis subsp. lactis MN-Gup is replaced with Bifidobacterium lactis Probio-M8 with the preservation number of CGMCC NO.18610, and the others are the same as in Example 1.
[0071] Comparative Example 10:
[0072] The difference between this comparative example and Example 1 is that Lactobacillus delbrueckii subsp. bulgaricus MN-Gup in this comparative example is replaced by Lactobacillus helveticus H9 with the preservation number of CGMCC NO.4811, and the others are the same as those in Example 1.
[0073] Comparative Example 11:
[0074] The difference between this comparative example and Example 1 is that Lactobacillus delbrueckii subsp. bulgaricus MN-Gup in this comparative example is replaced by Lactobacillus plantarum CGMCC NO.16661, and the others are the same as those in Example 1.
[0075] Experimental Example 1:
[0076] 200 people in the experience population were recruited and randomly divided into 20 groups, namely the inulin group, the example group, and the comparative example group. Each group was given the corresponding product for a somatic feeling experiment.
[0077] The process and evaluation rules of the somatic feeling experiment are as follows:
[0078] Each group of people took 200 ml of the corresponding product every day. The example group and the comparative example group were given fermented milk, and the inulin group was given an aqueous solution with a concentration of 1%. They were continuously taken for 6 days. On the 6th day, the somatic feeling indicators were counted and scored according to the scoring rules in Table 1 below and Figure 1 The scoring results of each group are shown in Table 2 and Table 3 below.
[0079] Table 1
[0080]
[0081] Table 2
[0082]
[0083]
[0084] Table 3
[0085] Inulin group Comparative example 1 Comparative example 2 Comparative example 3 Comparative example 4 Comparative example 5 Score 2 2 2 2 4 4 Comparative example 6 Comparative example 7 Comparative example 8 Comparative example 9 Comparative example 10 Comparative example 11 Score 2 3 3 3 2 3
[0086] As can be seen from Table 2 and Table 3 above, the specific strains Lactobacillus paracasei CGMCC No.17537 and Bifidobacterium animalis CGMCC No.15578 cooperate with inulin, and have a synergistic effect of significantly improving the somatic feeling.
[0087] Experimental Example 2:
[0088] 30 constipated people + 30 non-constipated people were recruited and continuously drank the fermented milk of Example 7 for 6 days for a somatic feeling experiment. Those with a score exceeding 3 points were recorded as effectively improved, and the overall improvement rate was obtained according to the recorded results. As Figure 2As shown. After 1 day of consumption, the improvement rate of the experimental subjects' physical sensations increased by 60%. After 2 days, the improvement rate of the experimental subjects' physical sensations increased by 65%. After 6 days, the improvement rate of the experimental subjects' physical sensations increased by 95%.
[0089] And the recommendation feedback statistics were respectively carried out on constipated people and non-constipated people, and the statistical results are as Figure 3 and Figure 4 shown. From the data of Figure 3 and Figure 4 , it can be seen that more than 90% of constipated people are willing to recommend the product to friends in need, and 100% of non-constipated people are willing to recommend the product for daily intestinal improvement, further proving that the fermented milk of the present invention has a significant effect of improving physical sensations.
[0090] Obviously, the above embodiments are only examples given for clear illustration, and are not limitations on the implementation manners. For those of ordinary skill in the art, other different forms of changes or alterations can be made based on the above description. It is not necessary and impossible to enumerate all the implementation manners here. And the obvious changes or alterations derived therefrom are still within the protection scope of the present invention.
Claims
1. A fermented milk, characterized in that, The raw materials include milk, inulin, and a fermentation starter. The fermentation starter includes Lactobacillus paracasei PC-01 with the preservation number CGMCC No. 17537 and Bifidobacterium animalis subsp. lactis MN-Gup with the preservation number CGMCC No. 15578. The proportion of inulin in the raw materials is 1-4%, and the inoculation amount of the fermentation starter is 10×10 6 cfu / g - 100×10 6 cfu / g.
2. The fermented milk according to claim 1, characterized in that, The viable cell count ratio of the inoculation amounts of Lactobacillus paracasei PC-01 and Bifidobacterium animalis subsp. lactis MN-Gup is 1:(0.5 - 2).
3. The fermented milk according to claim 1 or 2, characterized in that, The protein content in the raw material is 3.0% - 4.5%.
4. The fermented milk according to any one of claims 1 - 3, characterized in that, The proportion of inulin in the raw material is 1 - 3%.
5. A preparation method of the fermented milk according to any one of claims 1 - 4, characterized in that, It includes: Mixing: Mixing milk and inulin evenly to obtain a premix; Homogenization: Homogenizing the premix; Sterilization: Sterilizing the homogenized premix; Fermentation: Adding a fermentation inoculant to the sterilized premix and obtaining fermented milk after fermentation.
6. The preparation method according to claim 5, characterized in that, In the step of the sterilization, the sterilization method is pasteurization.
7. The preparation method according to claim 6, characterized in that, In the step of the fermentation, the fermentation temperature is 35 - 45 °C.
8. The preparation method according to claim 6, characterized in that, In the step of the fermentation, the pH value at the end of fermentation is 4.5 - 4.
7.
9. The preparation method according to any one of claims 5 - 8, characterized in that, The pressure of the homogenization is 160 - 200 bar.