Composite prebiotics synergistically fermented functional vinegar drink for regulating intestinal flora

Abstract

The invention discloses a compound prebiotics synergistically fermented functional vinegar drink for regulating intestinal flora. The functional vinegar drink comprises the following raw materials in parts by weight: 50-70 parts of brewed vinegar; a proper amount of water; 5-15 parts of a sweetening agent; 10 to 20 parts of modified fructo-oligosaccharide; 8-15 parts of a fermented soybean meal extract; 5 to 10 parts of a lactobacillus plantarum fermentation product; 2 to 5 parts of a blueberry polyphenol extract; 0.1 to 0.5 part of a stabilizing agent; according to the compound prebiotics disclosed by the invention, through a synergistic fermentation technology, the growth of beneficial bacteria can be more effectively promoted, and the reproduction of harmful bacteria can be inhibited, so that the balance of intestinal flora is regulated, and the health of intestinal tracts is improved; the probiotics and the prebiotics can stimulate intestinal mucosa cells to generate immune globulin and cell factors, so that the immunity of the intestinal tract is improved, and the overall immunity of the body is further enhanced; organic acid and probiotics in the vinegar drink can promote peristalsis of gastrointestinal tracts, accelerate digestion and absorption of food and improve symptoms such as dyspepsia.

Description

Technical Field

[0001] The present invention belongs to the technical field of functional beverages, and specifically relates to a functional vinegar drink for regulating intestinal flora by the synergistic fermentation of compound prebiotics. Background Art

[0002] With the acceleration of the modern life rhythm and the change of diet structure, intestinal health problems have become increasingly prominent. The imbalance of intestinal flora has become one of the important factors affecting human health, and is closely related to various diseases such as indigestion, constipation, and decreased immunity. Although there are various beverages for regulating intestinal flora on the market at present, most of them have problems such as single composition and insignificant effects. Therefore, developing a functional vinegar drink for regulating intestinal flora with multiple prebiotic components prepared by the synergistic fermentation technology has important market value and health significance. Summary of the Invention

[0003] In view of the above situation, in order to overcome the defects of the prior art, the present invention provides a functional vinegar drink for regulating intestinal flora by the synergistic fermentation of compound prebiotics, effectively solving the problems raised in the above background.

[0004] To achieve the above object, the present invention provides the following technical solutions: A functional vinegar drink for regulating intestinal flora by the synergistic fermentation of compound prebiotics, comprising the following raw materials in parts by weight:

[0005] Brewed vinegar: 50 - 70 parts;

[0006] Water: appropriate amount;

[0007] Sweetener: 5 - 15 parts;

[0008] Modified oligofructose: 10 - 20 parts;

[0009] Fermented soybean meal extract: 8 - 15 parts;

[0010] Fermentation product of Lactobacillus plantarum: 5 - 10 parts;

[0011] Blueberry polyphenol extract: 2 - 5 parts;

[0012] Stabilizer: 0.1 - 0.5 parts.

[0013] Preferably, the sweetener is one of honey and oligosaccharide; the stabilizer is one of sodium alginate and sodium carboxymethylcellulose.

[0014] Preferably, the preparation process of the modified oligofructose is as follows:

[0015] Step 1: Raw material preparation, selecting high-purity sucrose as the raw material, and through refining treatment to remove impurities;

[0016] Step 2: Enzymatic hydrolysis reaction. Dissolve sucrose in an appropriate amount of water to prepare a sucrose solution with a certain concentration. Add a specific enzyme preparation and carry out the enzymatic hydrolysis reaction at 50 - 60 °C for 2 - 4 hours. Control the pH value at 4.5 - 5.5 during the enzymatic hydrolysis process to promote the formation of fructooligosaccharides;

[0017] Step 3: Separation and purification. After the enzymatic hydrolysis is completed, separate fructooligosaccharides from the reaction solution through membrane separation technology and further carry out purification treatment to remove residual enzymes, sugars, and other impurities;

[0018] Step 4: Concentration and drying. Concentrate the purified fructooligosaccharide solution to increase the solid content and make the fructooligosaccharides into a powdered product through spray drying technology.

[0019] Preferably, in the enzymatic hydrolysis reaction step, the enzyme preparation is β-fructosidase.

[0020] Preferably, the preparation process of the fermented soybean meal extract is as follows:

[0021] Step 1: Pretreatment of soybean meal. Select high-quality soybean meal as the raw material and carry out cleaning, drying, and pulverization treatments;

[0022] Step 2: Fermentation culture. Mix the pretreated soybean meal with an appropriate amount of water to prepare a soybean meal suspension with a certain concentration, inoculate a specific probiotic strain, and carry out fermentation culture at 30 - 37 °C for 48 - 72 hours. Stir and aerate regularly during the fermentation process to promote the growth of probiotics and the generation of metabolites;

[0023] Step 3: Extraction and concentration. After the fermentation is completed, separate the fermentation broth from the soybean meal residue through centrifugation or filtration technology and concentrate the fermentation broth to increase the content of active ingredients;

[0024] Step 4: Drying and pulverization. Spray-dry the concentrated fermentation broth to make a powdered extract.

[0025] Preferably, in the fermentation culture step, the probiotic strain is one of Bacillus subtilis and lactic acid bacteria.

[0026] Preferably, the preparation process of the Lactobacillus plantarum fermentation product is as follows:

[0027] Step 1: Strain activation and subculture. Select a Lactobacillus plantarum strain with specific functions for activation and subculture. Use MRS medium or other media suitable for the growth of Lactobacillus plantarum and culture it to the logarithmic growth phase at 37 °C under anaerobic conditions;

[0028] Step 2: Fermentation culture. Inoculate the activated Lactobacillus plantarum into a fermenter, add an appropriate amount of fermentation substrate, and carry out fermentation culture;

[0029] Step 3: Collection and purification. After the fermentation is completed, the fermentation product is collected through filtration technology, and the fermentation product is purified to remove impurities and dead bacteria, obtaining a pure Lactobacillus plantarum fermentation product.

[0030] Preferably, in the fermentation culture step, the fermentation substrate is one of glucose and lactose.

[0031] Preferably, the preparation process of the blueberry polyphenol extract is as follows:

[0032] Step 1: Raw material preparation. Select fresh blueberries without pests and diseases as raw materials, and carry out cleaning and drying treatments.

[0033] Step 2: Crushing and juicing. Crush the blueberries into small pieces and extract blueberry juice through a juicer.

[0034] Step 3: Extraction and separation. Add an appropriate amount of organic solvent to the blueberry juice for extraction treatment, and separate the blueberry polyphenols from the blueberry juice through extraction, separation, and purification technologies.

[0035] Step 4: Concentration and drying. Concentrate the extracted blueberry polyphenol solution to increase the polyphenol content, and make the blueberry polyphenols into a powdery product through spray drying technology.

[0036] Preferably, in the extraction and separation step, the organic solvent is one of ethanol and acetone.

[0037] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0038] 1. The composite prebiotic component in the present invention can more effectively promote the growth of beneficial bacteria and inhibit the reproduction of harmful bacteria through the co-fermentation technology, thereby regulating the balance of the intestinal flora and improving intestinal health.

[0039] 2. Probiotics and prebiotics can stimulate intestinal mucosal cells to produce immunoglobulins and cytokines, improve intestinal immunity, and further enhance the overall immunity of the body.

[0040] 3. The organic acids and probiotics in the vinegar drink can promote the peristalsis of the gastrointestinal tract, accelerate the digestion and absorption of food, and improve symptoms such as indigestion.

[0041] 4. The blueberry polyphenol extract is rich in antioxidant substances, can scavenge free radicals, reduce the damage of oxidative stress to the body, and has a health care effect.

[0042] 5. Through reasonable ingredient matching and fermentation process, the vinegar drink of the present invention has a unique taste and flavor and is easily accepted by consumers. Detailed implementation manners

[0043] The technical solution of the present invention will be clearly and completely described below in conjunction with specific embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without making creative efforts belong to the scope of protection of the present invention.

[0044] The present invention provides a functional vinegar drink for regulating intestinal flora by the synergistic fermentation of compound prebiotics, which comprises the following raw materials in parts by weight:

[0045] Brewed vinegar: 50 - 70 parts; as the basic sour taste source of the vinegar drink, providing rich organic acids;

[0046] Water: appropriate amount; used for diluting and adjusting the concentration of the vinegar drink;

[0047] Sweetener: 5 - 15 parts; regulating the taste of the vinegar drink and increasing palatability;

[0048] Modified oligofructose: 10 - 20 parts; a new type of prebiotic with better intestinal regulation effect;

[0049] Fermented soybean meal extract: 8 - 15 parts; rich in various probiotic growth factors and active peptides;

[0050] Fermentation product of Lactobacillus plantarum: 5 - 10 parts; metabolites produced by the fermentation of specific strains, having antibacterial and immunomodulatory effects;

[0051] Blueberry polyphenol extract: 2 - 5 parts; rich in antioxidants, enhancing the health care function of the vinegar drink;

[0052] Stabilizer: 0.1 - 0.5 part; used to improve the stability of the vinegar drink.

[0053] The sweetener in this embodiment is one of honey and oligosaccharide; the stabilizer is one of sodium alginate and sodium carboxymethylcellulose.

[0054] The preparation process of the modified oligofructose in this embodiment is as follows:

[0055] Step 1: Raw material preparation, selecting high-purity sucrose as the raw material, and through refining treatment to remove impurities;

[0056] Step 2: Enzymatic hydrolysis reaction, dissolving sucrose in an appropriate amount of water to prepare a sucrose solution with a certain concentration, adding a specific enzyme preparation, and carrying out the enzymatic hydrolysis reaction at 50 - 60 °C for 2 - 4 hours, controlling the pH value at 4.5 - 5.5 during the enzymatic hydrolysis process to promote the formation of oligofructose;

[0057] Step 3: Separation and purification. After the enzymatic hydrolysis is completed, the fructooligosaccharides are separated from the reaction solution by membrane separation technology and further purified to remove residual enzymes, sugars, and other impurities.

[0058] Step 4: Concentration and drying. The purified fructooligosaccharide solution is concentrated to increase the solid content, and the fructooligosaccharides are made into a powdered product by spray drying technology.

[0059] In the enzymatic hydrolysis reaction step of this example, the enzyme preparation is β-fructosidase.

[0060] The preparation process of the fermented soybean meal extract in this example is as follows:

[0061] Step 1: Pretreatment of soybean meal. Select high-quality soybean meal as the raw material and carry out cleaning, drying, and pulverization treatments.

[0062] Step 2: Fermentation culture. Mix the pretreated soybean meal with an appropriate amount of water to prepare a soybean meal suspension with a certain concentration, inoculate specific probiotic strains, and carry out fermentation culture at 30 - 37 °C for 48 - 72 hours. Stir and aerate regularly during the fermentation process to promote the growth of probiotics and the generation of metabolites.

[0063] Step 3: Extraction and concentration. After the fermentation is completed, separate the fermentation broth from the soybean meal residue by centrifugation or filtration technology, and concentrate the fermentation broth to increase the content of active ingredients.

[0064] Step 4: Drying and pulverization. Spray-dry the concentrated fermentation broth to make a powdered extract.

[0065] In the fermentation culture step of this example, the probiotic strain is one of Bacillus subtilis and lactic acid bacteria.

[0066] The preparation process of the fermented product of Lactobacillus plantarum in this example is as follows:

[0067] Step 1: Strain activation and scale-up culture. Select a Lactobacillus plantarum strain with specific functions for activation and scale-up culture. Use MRS medium or other media suitable for the growth of Lactobacillus plantarum and culture it to the logarithmic growth phase at 37 °C under anaerobic conditions.

[0068] Step 2: Fermentation culture. Inoculate the activated Lactobacillus plantarum into a fermenter, add an appropriate amount of fermentation substrate, and carry out fermentation culture.

[0069] Step 3: Collection and purification. After the fermentation is completed, collect the fermentation product by filtration technology, and purify the fermentation product to remove impurities and dead bacteria to obtain a pure fermented product of Lactobacillus plantarum.

[0070] Preferably, in the fermentation culture step, the fermentation substrate is one of glucose and lactose.

[0071] The preparation process of the blueberry polyphenol extract in this example is as follows:

[0072] Step 1: Raw material preparation. Select fresh and pest-free blueberries as raw materials, and carry out cleaning and drying treatments.

[0073] Step 2: Crushing and juicing. Crush the blueberries into small pieces and extract blueberry juice through a juicer.

[0074] Step 3: Extraction and separation. Add an appropriate amount of organic solvent to the blueberry juice for extraction treatment, and separate the blueberry polyphenols from the blueberry juice through extraction, separation, and purification techniques.

[0075] Step 4: Concentration and drying. Concentrate the extracted blueberry polyphenol solution to increase the polyphenol content, and make the blueberry polyphenols into a powdered product through spray drying technology.

[0076] In the extraction and separation step of this example, the organic solvent is one of ethanol and acetone.

[0077] Example 1:

[0078] A functional vinegar drink for regulating intestinal flora by synergistic fermentation of compound prebiotics, comprising the following raw materials in parts by weight:

[0079] Brewed vinegar: 50 parts;

[0080] Water: appropriate amount;

[0081] Sweetener: 5 parts;

[0082] Modified oligofructose: 10 parts;

[0083] Fermented soybean meal extract: 8 parts;

[0084] Fermentation product of Lactobacillus plantarum: 5 parts;

[0085] Blueberry polyphenol extract: 2 parts;

[0086] Stabilizer: 0.1 part.

[0087] The sweetener in this example is one of honey and oligosaccharides; the stabilizer is one of sodium alginate and sodium carboxymethylcellulose.

[0088] The preparation process of the modified oligofructose in this example is as follows:

[0089] Step 1: Raw material preparation. Select high-purity sucrose as the raw material, and through refining treatment, remove impurities.

[0090] Step 2: Enzymatic hydrolysis reaction. Dissolve sucrose in an appropriate amount of water to prepare a sucrose solution with a certain concentration. Add a specific enzyme preparation and carry out the enzymatic hydrolysis reaction at 50 °C for 2 hours. Control the pH value at 4.5 during the enzymatic hydrolysis process to promote the formation of fructooligosaccharides;

[0091] Step 3: Separation and purification. After the enzymatic hydrolysis is completed, separate fructooligosaccharides from the reaction solution through membrane separation technology, and further carry out purification treatment to remove residual enzymes, sugars, and other impurities;

[0092] Step 4: Concentration and drying. Concentrate the purified fructooligosaccharide solution to increase the solid content, and use spray drying technology to make the fructooligosaccharides into a powdered product.

[0093] In the enzymatic hydrolysis reaction step of this example, the enzyme preparation is β-fructosidase.

[0094] The preparation process of the fermented soybean meal extract in this example is as follows:

[0095] Step 1: Pretreatment of soybean meal. Select high-quality soybean meal as the raw material and carry out cleaning, drying, and pulverization treatments;

[0096] Step 2: Fermentation culture. Mix the pretreated soybean meal with an appropriate amount of water to prepare a soybean meal suspension with a certain concentration, inoculate a specific probiotic strain, and carry out fermentation culture at 30 °C for 48 hours. Stir and aerate regularly during the fermentation process to promote the growth of probiotics and the generation of metabolites;

[0097] Step 3: Extraction and concentration. After the fermentation is completed, separate the fermentation broth from the soybean meal residue through centrifugation or filtration technology, and concentrate the fermentation broth to increase the content of active ingredients;

[0098] Step 4: Drying and pulverization. Spray-dry the concentrated fermentation broth to make a powdered extract.

[0099] In the fermentation culture step of this example, the probiotic strain is one of Bacillus subtilis and lactic acid bacteria.

[0100] The preparation process of the fermented product of Lactobacillus plantarum in this example is as follows:

[0101] Step 1: Strain activation and scale-up culture. Select a Lactobacillus plantarum strain with specific functions, carry out activation and scale-up culture, use MRS medium or other media suitable for the growth of Lactobacillus plantarum, and culture it to the logarithmic growth phase under anaerobic conditions at 37 °C;

[0102] Step 2: Fermentation culture. Inoculate the activated Lactobacillus plantarum into a fermenter, add an appropriate amount of fermentation substrate, and carry out fermentation culture;

[0103] Step 3: Collection and purification. After fermentation, the fermentation products are collected through filtration technology, and the fermentation products are purified to remove impurities and dead bacteria, obtaining pure Lactobacillus plantarum fermentation products.

[0104] Preferably, in the fermentation culture step, the fermentation substrate is one of glucose and lactose.

[0105] The preparation process of the blueberry polyphenol extract in this example is as follows:

[0106] Step 1: Raw material preparation. Select fresh blueberries without pests and diseases as raw materials, and carry out cleaning and drying treatments.

[0107] Step 2: Crushing and juicing. Crush the blueberries into small pieces and extract blueberry juice through a juicer.

[0108] Step 3: Extraction and separation. Add an appropriate amount of organic solvent to the blueberry juice for extraction treatment, and separate the blueberry polyphenols from the blueberry juice through extraction, separation, and purification technologies.

[0109] Step 4: Concentration and drying. Concentrate the extracted blueberry polyphenol solution to increase the polyphenol content, and make the blueberry polyphenols into a powdered product through spray drying technology.

[0110] In the extraction and separation step of this example, the organic solvent is one of ethanol and acetone.

[0111] Example 2:

[0112] A functional vinegar drink for regulating intestinal flora by co-fermentation of composite prebiotics, comprising the following raw materials in parts by weight:

[0113] Brewed vinegar: 70 parts;

[0114] Water: appropriate amount;

[0115] Sweetener: 15 parts;

[0116] Modified fructooligosaccharide: 20 parts;

[0117] Fermented soybean meal extract: 15 parts;

[0118] Lactobacillus plantarum fermentation products: 10 parts;

[0119] Blueberry polyphenol extract: 5 parts;

[0120] Stabilizer: 0.5 part.

[0121] The sweetener in this example is one of honey and oligosaccharides; the stabilizer is one of sodium alginate and sodium carboxymethylcellulose.

[0122] The preparation process of the modified fructooligosaccharides in this embodiment is as follows:

[0123] Step 1: Raw material preparation. Select high-purity sucrose as the raw material, and after refining treatment, remove impurities;

[0124] Step 2: Enzymatic hydrolysis reaction. Dissolve sucrose in an appropriate amount of water to prepare a sucrose solution with a certain concentration, add a specific enzyme preparation, and carry out the enzymatic hydrolysis reaction at 60°C for 4 hours. During the enzymatic hydrolysis process, control the pH value at 5.5 to promote the formation of fructooligosaccharides;

[0125] Step 3: Separation and purification. After the enzymatic hydrolysis is completed, separate the fructooligosaccharides from the reaction solution through membrane separation technology, and further carry out purification treatment to remove residual enzymes, sugars, and other impurities;

[0126] Step 4: Concentration and drying. Concentrate the purified fructooligosaccharide solution to increase the solid content, and use spray drying technology to make the fructooligosaccharides into a powdery product.

[0127] In the enzymatic hydrolysis reaction step of this embodiment, the enzyme preparation is β-fructosidase.

[0128] The preparation process of the fermented soybean meal extract in this embodiment is as follows:

[0129] Step 1: Pretreatment of soybean meal. Select high-quality soybean meal as the raw material, and carry out cleaning, drying, and pulverization treatments;

[0130] Step 2: Fermentation culture. Mix the pretreated soybean meal with an appropriate amount of water to prepare a soybean meal suspension with a certain concentration, inoculate a specific probiotic strain, and carry out fermentation culture at 37°C for 72 hours. During the fermentation process, stir and aerate regularly to promote the growth of probiotics and the generation of metabolites;

[0131] Step 3: Extraction and concentration. After the fermentation is completed, separate the fermentation broth from the soybean meal residue through centrifugation or filtration technology, and concentrate the fermentation broth to increase the content of active ingredients;

[0132] Step 4: Drying and pulverization. Spray dry the concentrated fermentation broth to make a powdery extract.

[0133] In the fermentation culture step of this embodiment, the probiotic strain is one of Bacillus subtilis and lactic acid bacteria.

[0134] The preparation process of the fermentation product of Lactobacillus plantarum in this embodiment is as follows:

[0135] Step 1: Strain activation and scale-up culture. Select Lactobacillus plantarum strains with specific functions, conduct activation and scale-up culture, and use MRS medium or other media suitable for the growth of Lactobacillus plantarum to culture until the logarithmic growth phase under anaerobic conditions at 37°C.

[0136] Step 2: Fermentation culture. Inoculate the activated Lactobacillus plantarum into a fermenter, add an appropriate amount of fermentation substrate, and conduct fermentation culture.

[0137] Step 3: Collection and purification. After the fermentation is completed, collect the fermentation product through filtration technology, and conduct purification treatment on the fermentation product to remove impurities and dead bacteria to obtain a pure Lactobacillus plantarum fermentation product.

[0138] Preferably, in the fermentation culture step, the fermentation substrate is one of glucose and lactose.

[0139] The preparation process of the blueberry polyphenol extract in this example is as follows:

[0140] Step 1: Raw material preparation. Select fresh blueberries without pests and diseases as raw materials, and conduct cleaning and drying treatments.

[0141] Step 2: Crushing and juicing. Crush the blueberries into small pieces and extract blueberry juice through a juicer.

[0142] Step 3: Extraction and separation. Add an appropriate amount of organic solvent to the blueberry juice for extraction treatment, and separate the blueberry polyphenols from the blueberry juice through extraction, separation, and purification technologies.

[0143] Step 4: Concentration and drying. Concentrate the extracted blueberry polyphenol solution to increase the polyphenol content, and make the blueberry polyphenols into a powdery product through spray drying technology.

[0144] In the extraction and separation step of this example, the organic solvent is one of ethanol and acetone.

[0145] Example 3:

[0146] A functional vinegar drink for regulating intestinal flora by co-fermentation of composite prebiotics, comprising the following raw materials in parts by weight:

[0147] Brewed vinegar: 60 parts;

[0148] Water: appropriate amount;

[0149] Sweetener: 10 parts;

[0150] Modified oligofructose: 15 parts;

[0151] Fermented soybean meal extract: 11.5 parts;

[0152] Lactobacillus plantarum fermentation product: 7.5 parts;

[0153] Blueberry polyphenol extract: 3.5 parts;

[0154] Stabilizer: 0.3 part.

[0155] The sweetener in this embodiment is one of honey and oligosaccharides; the stabilizer is one of sodium alginate and sodium carboxymethylcellulose.

[0156] The preparation process of the modified fructooligosaccharide in this embodiment is as follows:

[0157] Step 1: Raw material preparation. Select high-purity sucrose as the raw material, and after refining treatment, remove impurities.

[0158] Step 2: Enzymatic hydrolysis reaction. Dissolve sucrose in an appropriate amount of water to prepare a sucrose solution with a certain concentration, add a specific enzyme preparation, and carry out the enzymatic hydrolysis reaction at 55°C for 3 hours. Control the pH value at 5 during the enzymatic hydrolysis process to promote the formation of fructooligosaccharide.

[0159] Step 3: Separation and purification. After the enzymatic hydrolysis is completed, separate the fructooligosaccharide from the reaction solution through membrane separation technology, and further carry out purification treatment to remove residual enzymes, sugars, and other impurities.

[0160] Step 4: Concentration and drying. Concentrate the purified fructooligosaccharide solution to increase the solid content, and through spray drying technology, make the fructooligosaccharide into a powdery product.

[0161] In the enzymatic hydrolysis reaction step of this embodiment, the enzyme preparation is β-fructosidase.

[0162] The preparation process of the fermented soybean meal extract in this embodiment is as follows:

[0163] Step 1: Pretreatment of soybean meal. Select high-quality soybean meal as the raw material, and carry out cleaning, drying, and pulverization treatment.

[0164] Step 2: Fermentation culture. Mix the pretreated soybean meal with an appropriate amount of water to prepare a soybean meal suspension with a certain concentration, inoculate a specific probiotic strain, and carry out fermentation culture at 34°C for 60 hours. Stir and aerate regularly during the fermentation process to promote the growth of probiotics and the generation of metabolites.

[0165] Step 3: Extraction and concentration. After the fermentation is completed, separate the fermentation broth from the soybean meal residue through centrifugation or filtration technology, and concentrate the fermentation broth to increase the content of active ingredients.

[0166] Step 4: Drying and pulverization. Spray dry the concentrated fermentation broth to make a powdery extract.

[0167] In the fermentation and culture step of this embodiment, the probiotic strain is one of Bacillus subtilis and lactic acid bacteria.

[0168] The preparation process of the fermented product of Lactobacillus plantarum in this embodiment is as follows:

[0169] Step 1: Strain activation and scale-up culture. Select a Lactobacillus plantarum strain with specific functions, conduct activation and scale-up culture, use MRS medium or other media suitable for the growth of Lactobacillus plantarum, and culture it at 37°C under anaerobic conditions until the logarithmic growth phase.

[0170] Step 2: Fermentation and culture. Inoculate the activated Lactobacillus plantarum into a fermenter, add an appropriate amount of fermentation substrate, and conduct fermentation and culture.

[0171] Step 3: Collection and purification. After fermentation, collect the fermentation product through filtration technology, and conduct purification treatment on the fermentation product to remove impurities and dead bacteria to obtain a pure fermented product of Lactobacillus plantarum.

[0172] Preferably, in the fermentation and culture step, the fermentation substrate is one of glucose and lactose.

[0173] The preparation process of the blueberry polyphenol extract in this embodiment is as follows:

[0174] Step 1: Raw material preparation. Select fresh blueberries without pests and diseases as raw materials, and conduct cleaning and drying treatments.

[0175] Step 2: Crushing and juicing. Crush the blueberries into small pieces and extract blueberry juice through a juicer.

[0176] Step 3: Extraction and separation. Add an appropriate amount of organic solvent to the blueberry juice for extraction treatment, and separate the blueberry polyphenols from the blueberry juice through extraction, separation, and purification technologies.

[0177] Step 4: Concentration and drying. Concentrate the extracted blueberry polyphenol solution to increase the polyphenol content, and make the blueberry polyphenols into a powdered product through spray drying technology.

[0178] In the extraction and separation step of this embodiment, the organic solvent is one of ethanol and acetone.

[0179] Example 4:

[0180] A functional vinegar drink for regulating intestinal flora by synergistic fermentation of composite prebiotics, comprising the following raw materials in parts by weight:

[0181] Brewed vinegar: 55 parts;

[0182] Water: appropriate amount;

[0183] Sweetener: 7 parts;

[0184] Modified oligofructose: 12 parts;

[0185] Fermented soybean meal extract: 10 parts;

[0186] Lactobacillus plantarum fermentation product: 6 parts;

[0187] Blueberry polyphenol extract: 3 parts;

[0188] Stabilizer: 0.2 part.

[0189] The sweetener in this example is one of honey and oligosaccharides; the stabilizer is one of sodium alginate and sodium carboxymethylcellulose.

[0190] The preparation process of the modified oligofructose in this example is as follows:

[0191] Step 1: Raw material preparation. Select high-purity sucrose as the raw material, and after refining treatment, remove impurities;

[0192] Step 2: Enzymatic hydrolysis reaction. Dissolve sucrose in an appropriate amount of water to prepare a sucrose solution with a certain concentration, add a specific enzyme preparation, and carry out the enzymatic hydrolysis reaction at 52 °C for 2.5 hours. Control the pH value at 4.7 during the enzymatic hydrolysis process to promote the formation of oligofructose;

[0193] Step 3: Separation and purification. After the enzymatic hydrolysis is completed, separate the oligofructose from the reaction solution through membrane separation technology, and further carry out purification treatment to remove residual enzymes, sugars, and other impurities;

[0194] Step 4: Concentration and drying. Concentrate the purified oligofructose solution to increase the solid content, and use spray drying technology to make the oligofructose into a powdery product.

[0195] In the enzymatic hydrolysis reaction step of this example, the enzyme preparation is β-fructosidase.

[0196] The preparation process of the fermented soybean meal extract in this example is as follows:

[0197] Step 1: Pretreatment of soybean meal. Select high-quality soybean meal as the raw material, and carry out cleaning, drying, and pulverization treatments;

[0198] Step 2: Fermentation culture. Mix the pretreated soybean meal with an appropriate amount of water to prepare a soybean meal suspension with a certain concentration, inoculate a specific probiotic strain, and carry out fermentation culture at 32 °C for 50 hours. Stir and aerate regularly during the fermentation process to promote the growth of probiotics and the generation of metabolites;

[0199] Step 3: Extraction and concentration. After the fermentation is completed, separate the fermentation broth from the soybean meal residue through centrifugation or filtration technology, and concentrate the fermentation broth to increase the content of active ingredients;

[0200] Step 4: Drying and pulverizing. Spray-dry the concentrated fermentation broth to obtain a powdered extract.

[0201] In the fermentation and cultivation step of this example, the probiotic strain is one of Bacillus subtilis and lactic acid bacteria.

[0202] The preparation process of the Lactobacillus plantarum fermentation product in this example is as follows:

[0203] Step 1: Strain activation and subculture. Select a Lactobacillus plantarum strain with specific functions for activation and subculture. Use MRS medium or other media suitable for the growth of Lactobacillus plantarum, and culture it at 37°C under anaerobic conditions until the logarithmic growth phase.

[0204] Step 2: Fermentation and cultivation. Inoculate the activated Lactobacillus plantarum into a fermenter, add an appropriate amount of fermentation substrate, and carry out fermentation and cultivation.

[0205] Step 3: Collection and purification. After fermentation, collect the fermentation product through filtration technology, and purify the fermentation product to remove impurities and dead bacteria to obtain a pure Lactobacillus plantarum fermentation product.

[0206] Preferably, in the fermentation and cultivation step, the fermentation substrate is one of glucose and lactose.

[0207] The preparation process of the blueberry polyphenol extract in this example is as follows:

[0208] Step 1: Raw material preparation. Select fresh blueberries without pests and diseases as raw materials, and carry out cleaning and drying treatments.

[0209] Step 2: Crushing and juicing. Crush the blueberries into small pieces and extract blueberry juice through a juicer.

[0210] Step 3: Extraction and separation. Add an appropriate amount of organic solvent to the blueberry juice for extraction treatment, and separate the blueberry polyphenols from the blueberry juice through extraction, separation, and purification technologies.

[0211] Step 4: Concentration and drying. Concentrate the extracted blueberry polyphenol solution to increase the polyphenol content, and use spray-drying technology to make the blueberry polyphenols into a powdered product.

[0212] In the extraction and separation step of this example, the organic solvent is one of ethanol and acetone.

[0213] It should be noted that, in this text, relational terms such as first and second are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprising", "including" or any other variant thereof are intended to cover non-exclusive inclusion, such that a process, method, article or device comprising a series of elements not only includes those elements but also includes other elements not expressly listed, or further includes elements inherent to such process, method, article or device.

[0214] Although the embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A functional vinegar drink for regulating intestinal flora by synergistic fermentation of compound prebiotics, characterized in that, It includes the following raw materials in parts by weight: Brewed vinegar: 50 - 70 parts; Water: appropriate amount; Sweetener: 5 - 15 parts; Modified oligofructose: 10 - 20 parts; Fermented soybean meal extract: 8 - 15 parts; Lactobacillus plantarum fermentation product: 5 - 10 parts; Blueberry polyphenol extract: 2 - 5 parts; Stabilizer: 0.1 - 0.5 part.

2. A functional vinegar drink for regulating intestinal flora by co-fermentation of a compound prebiotic, as claimed in claim 1, wherein The sweetener is one of honey and oligosaccharides; the stabilizer is one of sodium alginate and sodium carboxymethylcellulose.

3. A vinegar drink for regulating intestinal flora function by synergistic fermentation of compound prebiotics according to claim 1, characterized in that, The preparation process of the modified oligofructose is as follows: Step 1: Raw material preparation. Select high - purity sucrose as the raw material, and after refining treatment, remove impurities. Step 2: Enzymatic hydrolysis reaction. Dissolve sucrose in an appropriate amount of water to prepare a sucrose solution with a certain concentration, add a specific enzyme preparation, and carry out the enzymatic hydrolysis reaction at 50 - 60 °C for 2 - 4 hours. Control the pH value at 4.5 - 5.5 during the enzymatic hydrolysis process to promote the formation of oligofructose. Step 3: Separation and purification. After the enzymatic hydrolysis ends, through membrane separation technology, separate the oligofructose from the reaction solution, and further carry out purification treatment to remove residual enzymes, sugars, and other impurities. Step 4: Concentration and drying. Concentrate the purified oligofructose solution to increase the solid content, and through spray - drying technology, make the oligofructose into a powdery product.

4. A vinegar drink for regulating intestinal flora function by synergistic fermentation of compound prebiotics according to claim 3, characterized in that In the enzymatic hydrolysis reaction step, the enzyme preparation is β - fructosidase.

5. A vinegar drink for regulating intestinal flora function by co-fermentation of compound prebiotics according to claim 1, characterized in that, The preparation process of the fermented soybean meal extract is as follows: Step 1: Soybean meal pretreatment. Select high - quality soybean meal as the raw material, and carry out cleaning, drying, and pulverization treatment. Step 2: Fermentation culture. Mix the pretreated soybean meal with an appropriate amount of water to prepare a soybean meal suspension with a certain concentration, inoculate a specific probiotic strain, and carry out fermentation culture at 30 - 37 °C for 48 - 72 hours. Regularly stir and aerate during the fermentation process to promote the growth of probiotics and the generation of metabolites. Step 3: Extraction and concentration. After fermentation ends, through centrifugation or filtration technology, separate the fermentation broth from the soybean meal residue, and concentrate the fermentation broth to increase the content of active ingredients. Step 4: Drying and pulverization. Spray - dry the concentrated fermentation broth to make a powdery extract.

6. A vinegar drink for regulating intestinal flora function through synergistic fermentation of compound prebiotics according to claim 5, characterized in that, In the fermentation culture step, the probiotic strain is one of Bacillus subtilis and lactic acid bacteria.

7. A functional vinegar drink for regulating intestinal flora by synergistic fermentation of compound prebiotics according to claim 1, characterized in that The preparation process of the Lactobacillus plantarum fermentation product is as follows: Step 1: Strain activation and expansion culture. Select a Lactobacillus plantarum strain with specific functions, carry out activation and expansion culture, use MRS medium or other media suitable for the growth of Lactobacillus plantarum, and culture it to the logarithmic growth phase at 37 °C under anaerobic conditions. Step 2: Fermentation culture. Inoculate the activated Lactobacillus plantarum into a fermenter, add an appropriate amount of fermentation substrate, and carry out fermentation culture. Step 3: Collection and purification. After fermentation ends, through filtration technology, collect the fermentation product, and carry out purification treatment on the fermentation product to remove impurities and dead bacteria to obtain a pure Lactobacillus plantarum fermentation product.

8. A functional vinegar drink for regulating intestinal flora by synergistic fermentation of compound prebiotics according to claim 7, characterized in that In the fermentation culture step, the fermentation substrate is one of glucose and lactose.

9. A functional vinegar drink for regulating intestinal flora by co-fermentation of compound prebiotics according to claim 1, characterized in that, The preparation process of the blueberry polyphenol extract is as follows: Step 1: Raw material preparation. Select fresh blueberries without pests and diseases as raw materials, and carry out cleaning and drying treatments. Step 2: Crushing and juicing. Crush the blueberries into small pieces and extract blueberry juice through a juicer. Step 3: Extraction and separation. Add an appropriate amount of organic solvent to the blueberry juice for extraction treatment. Through extraction, separation, and purification techniques, separate blueberry polyphenols from the blueberry juice. Step 4: Concentration and drying. Concentrate the extracted blueberry polyphenol solution to increase the polyphenol content, and use spray drying technology to make the blueberry polyphenols into a powdered product.

10. A vinegar drink for regulating intestinal flora function through synergistic fermentation of compound prebiotics according to claim 9, characterized in that In the extraction and separation step, the organic solvent is one of ethanol and acetone.