Probiotic functional beverage taking herba houttuyniae extract as prebiotics and preparation method of probiotic functional beverage

Abstract

The invention discloses a probiotic functional beverage taking a herba houttuyniae extract as prebiotics and a preparation method of the probiotic functional beverage, and belongs to the technical field of functional beverages. The probiotic functional beverage is prepared from the following components in percentage by mass: 0.5 to 2 percent of herba houttuyniae extract, 0.05 to 0.1 percent of sodium citrate, 0.1 to 3 percent of gelatin, 3 to 8 percent of blueberry concentrated juice, 6 to 16 percent of honey and the balance of water, 1 to 10 percent of probiotic suspension is additionally added; wherein the herba houttuyniae extract is prepared by adding herba houttuyniae powder into pure water, then carrying out ultrasonic-assisted extraction, filtering to obtain filtrate, concentrating the filtrate and then carrying out vacuum freeze drying; the mass ratio of the concentrated blueberry juice to the honey is 1: (1.7-2.5). The probiotic functional beverage obtained by the invention is high in activity retention rate, good in stability, mellow in fragrance and obvious in sweet aftertaste, has the effects of cleansing the greasiness, stimulating the appetite and refreshing, has activity protection and flavor optimization, and has a wide application prospect.

Description

Technical Field

[0001] The present invention relates to the technical field of functional beverages, and particularly relates to a probiotic functional beverage formula using houttuynia cordata extract as a prebiotic and a preparation method thereof. Background Art

[0002] Probiotic beverages have received extensive attention due to their effects of regulating intestinal flora and enhancing immunity. However, traditional prebiotics have problems such as single source, high cost, and intolerance in some populations. Houttuynia cordata Thunb. is a perennial herb of the genus Houttuynia in the family Saururaceae, also known as "heartleaf houttuynia". As a natural herb, houttuynia cordata is rich in active ingredients such as polysaccharides, flavonoids, and phenolic acids. Modern pharmacological experiments show that houttuynia cordata has the effects of regulating intestinal flora and anti-inflammation. However, the problem of synergistic enhancement between houttuynia cordata and probiotics has not been solved in the prior art. In addition, the peculiar smell (fishy and astringent feeling) of houttuynia cordata extract affects the palatability of the beverage. Traditional probiotic beverages rely on composite strains or artificial flavoring agents to cover up the peculiar smell, but there are problems such as complex processes and excessive additives, which limit their application scenarios. Summary of the Invention

[0003] The purpose of the present invention is to provide a probiotic functional beverage using houttuynia cordata extract as a prebiotic and a preparation method thereof. The obtained probiotic functional beverage has a high active retention rate, good stability, mellow fragrance, obvious aftertaste, the effects of relieving greasiness, appetizing and refreshing, combines active protection and flavor optimization, and has broad application prospects.

[0004] To solve the above technical problems, the present invention adopts the following technical solutions: Provide a probiotic functional beverage using houttuynia cordata extract as a prebiotic. By mass percentage, it includes 0.5 - 2% of houttuynia cordata extract, 0.05 - 0.1% of sodium citrate, 0.1 - 3% of gelatin, 3 - 8% of blueberry concentrated juice, 6 - 16% of honey, and the balance of water; additionally, 1 - 10% of a probiotic suspension is added; wherein: The houttuynia cordata extract is prepared by adding houttuynia cordata powder to pure water, then performing ultrasonic-assisted extraction, and concentrating the obtained filtrate followed by vacuum freeze-drying. The mass ratio of blueberry concentrated juice to honey is 1:1.7 - 2.5.

[0005] According to the above scheme, the houttuynia cordata powder is prepared by washing houttuynia cordata, cutting it into sections, drying it in an oven, and then pulverizing it by a machine and passing through an 80-mesh sieve.

[0006] According to the above scheme, in the preparation process of the houttuynia cordata extract, the material-liquid ratio of houttuynia cordata powder to pure water is 1:10 - 1:20; the ultrasonic extraction time is 1 - 2 h.

[0007] According to the above scheme, the filtrate obtained by filtration is concentrated to a solid content of 20 - 30%, and then vacuum freeze-dried to obtain the houttuynia cordata extract.

[0008] According to the above scheme, the blueberry concentrated juice is concentrated 5 - 7 times.

[0009] According to the above scheme, the probiotic bacteria are at least one of Lactobacillus acidophilus, Bifidobacterium longum, Lactobacillus bulgaricus, and Lactobacillus plantarum.

[0010] According to the above scheme, the bacterial concentration in the probiotic suspension is 1.0×10 8 -1.0×10 10 CFU / mL.

[0011] According to the above scheme, the preparation steps of the probiotic suspension are as follows: 1) Autoclave the basal liquid medium, and after cooling, inoculate probiotic bacteria to obtain the resuscitated bacterial liquid; 2) Dilute the resuscitated liquid obtained in step 1) to a bacterial concentration of 1.0×10 8 -1.0×10 10 CFU / mL to obtain the probiotic suspension.

[0012] Provide a preparation method of the above probiotic functional beverage using the houttuynia cordata extract as a prebiotic, which specifically includes the following steps: 1) Add houttuynia cordata powder to pure water, extract it by ultrasonic assistance, filter to obtain the filtrate, rotary evaporate and concentrate the filtrate, and finally vacuum freeze-dry to obtain the houttuynia cordata extract; 2) Add the houttuynia cordata extract, blueberry concentrated juice, honey, sodium citrate, and gelatin obtained in step 1) to water and stir evenly, and then sterilize to obtain the sterilized mixed solution; 3) Sterilize and cool the basal liquid medium, inoculate probiotic bacteria to obtain the resuscitated bacterial liquid, and dilute to obtain the probiotic suspension; 4) Add the probiotic suspension obtained in step 3) to the sterilized mixed solution obtained in step 2), and perform aseptic filling to obtain the probiotic functional beverage using the houttuynia cordata extract as a prebiotic.

[0013] According to the above scheme, in step 1), the houttuynia cordata is washed clean, cut into sections, placed in an oven for drying, ground by a machine, and passed through an 80-mesh sieve to obtain the houttuynia cordata powder.

[0014] According to the above scheme, in step 1), the material-liquid ratio of the houttuynia cordata powder to pure water is 1:10 - 1:20.

[0015] According to the above scheme, in step 1), ultrasonic-assisted extraction is carried out at 45 - 60°C for 1 - 2 hours.

[0016] According to the above solution, in step 1), the filtrate is rotary evaporated and concentrated to a solid content of 20 - 30%.

[0017] According to the above solution, in step 2), the sterilization process is: pasteurization at 60℃ - 70℃ for 15 min - 30 min, and then placed under an ultraviolet disinfection lamp for sterilization for 15 min - 20 min.

[0018] According to the above solution, in step 3), the obtained resuscitation fluid is diluted to a bacterial liquid concentration of 1.0×10 8 - 1.0×10 10 CFU / mL to obtain a probiotic suspension.

[0019] According to the above solution, in step 3), the sterilization process is: autoclaving at 115 - 121℃ for 15 - 20 min; cooling to 36 - 40℃.

[0020] The beneficial effects of the present invention are as follows: 1. The present invention provides a probiotic functional beverage with houttuynia cordata extract as a prebiotic. The houttuynia cordata extract extracted by a specific process is used as a prebiotic, which effectively improves the proliferation ability and acid - producing ability of probiotics, and promotes the synergistic effect of probiotics; at the same time, sodium citrate and gelatin are used to ensure the acidity and stability of the system, retain the activity of the houttuynia cordata extract, and enhance the synergistic effect of probiotics in vivo; then, combined with blueberry concentrated juice and honey in a suitable ratio, it can effectively cover up the peculiar smell of houttuynia cordata itself, and has a suitable sweet and sour taste; the obtained probiotic functional beverage has a high activity retention rate, good stability, a mellow fragrance and an obvious aftertaste, has the effects of relieving greasiness, appetizing and refreshing, combines activity protection and flavor optimization, meets the current "herbal health drink" market, and is more attractive to consumer groups who pay attention to quality and health conditioning, and has broad application prospects.

[0021] 2. The present invention provides a preparation method of a probiotic functional beverage with houttuynia cordata extract as a prebiotic. The preparation process is simple, the raw materials are natural, widely sourced and inexpensive, and the obtained probiotic functional beverage combines activity protection and flavor optimization, which is beneficial to industrial application. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 Shows the effects of houttuynia cordata extracts obtained in step S4 of Example 1 of the present invention with different contents on the proliferation ability of three probiotics, namely Lactobacillus acidophilus, Lactobacillus bulgaricus, and Bifidobacterium longum.

[0023] Figure 2 Shows the effects of houttuynia cordata extracts obtained in step S4 of Example 1 of the present invention with different contents on the acid - producing ability of three probiotics, namely Lactobacillus acidophilus, Lactobacillus bulgaricus, and Bifidobacterium longum.

[0024] Figure 3This is the preparation process of a probiotic functional beverage with houttuynia cordata extract as a prebiotic in the embodiments of the present invention.

[0025] Figure 4 It is a sensory evaluation radar chart of the finished probiotic functional beverages obtained in Examples 1-4 and Comparative Examples 1-2 for evaluation indexes such as color, smell, taste, and physical state.

[0026] Figure 5 It is the change in the viable bacteria concentration of the finished probiotic functional beverages obtained in Examples 1-4 and Comparative Examples 1-2 within 72 hours.

[0027] Figure 6 It is the change in the pH value of the finished probiotic functional beverages obtained in Examples 1-4 and Comparative Examples 1-2 within 72 hours. Detailed implementation manners

[0028] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0029] In the following embodiments, the sources of relevant raw materials are as follows: The houttuynia cordata comes from Guangshun Town, Changshun County, Anshun City, Guizhou Province; the blueberry concentrated juice is 6.5 times concentrated and comes from Ningxia Guoshuo Food Technology Co., Ltd.; the probiotic Lactobacillus acidophilus, Bifidobacterium longum, and Lactobacillus bulgaricus are provided in the form of freeze-dried powder by Beina Chuanglian Biotechnology Co., Ltd. in the mall, and the Lactobacillus plantarum is provided in the form of freeze-dried powder by Shaanxi Yijun Biotechnology Co., Ltd.

[0030] Example 1 A preparation method of a probiotic functional beverage with houttuynia cordata extract as a prebiotic is provided. The process is as Figure 3 shown and includes the following steps: S1: Prepare raw materials, including: houttuynia cordata, blueberry concentrated juice, honey, sodium citrate, gelatin, MRS liquid medium, and Lactobacillus acidophilus; S2: Cut the houttuynia cordata prepared in step S1 into sections after cleaning, put it into an oven for drying, crush it by machine, and pass through an 80-mesh sieve to obtain houttuynia cordata powder; S3: Add the houttuynia cordata powder obtained in step S2 to pure water at a material-liquid ratio of 1:10, perform ultrasonic-assisted extraction at 45°C for 1 hour, and filter to obtain a filtrate; S4: Rotavapor and concentrate the filtrate obtained in step S3 to a solid content of 20%, and perform vacuum freeze-drying to obtain houttuynia cordata extract; S5: Add the houttuynia cordata extract obtained in step S4, the sodium citrate, gelatin, blueberry concentrated juice, and honey described in step S1, and add pure water to make up to 100 ml for homogenization to obtain a homogenized liquid; in the homogenized liquid, by mass percentage, the houttuynia cordata extract is 1.2%, the sodium citrate is 0.05%, the gelatin is 0.2%, the blueberry concentrated juice is 3.8%, and the honey is 8%, and the balance is water; S6: After subjecting the homogenized liquid obtained in step S5 to pasteurization (60 °C, 20 min), sterilize it under an ultraviolet disinfection lamp for 15 min to obtain a sterilized mixed liquid; S7: After autoclaving the MRS liquid medium described in step S1 at 121 °C for 20 min, cool it to 37 °C and inoculate Lactobacillus acidophilus to obtain a resuscitated bacterial liquid; S8: Dilute the resuscitated liquid obtained in step S7 to a bacterial liquid concentration of 1.0×10 9 CFU / mL to obtain a working suspension of Lactobacillus acidophilus for standby; S9: Add the working suspension of Lactobacillus acidophilus obtained in step S8 to the sterilized mixed liquid obtained in step S6. The mass of the working suspension of Lactobacillus acidophilus accounts for 1% of the mass of the sterilized mixed liquid, and then perform aseptic filling to obtain the finished product.

[0031] Example 2 A preparation method of a probiotic functional beverage using houttuynia cordata extract as a prebiotic is provided. The process is as Figure 3 shown, and includes the following steps: S1: Prepare raw materials, including: houttuynia cordata, blueberry concentrated juice, honey, sodium citrate, gelatin, BBL liquid medium, and Bifidobacterium longum; S2: After cleaning the houttuynia cordata described in step S1, cut it into sections, place it in an oven for drying, pulverize it by machine, and then pass it through an 80-mesh sieve to obtain houttuynia cordata powder; S3: Add the houttuynia cordata powder obtained in step S2 to pure water at a material-liquid ratio of 1:10, perform ultrasonic-assisted extraction at 45 °C for 1 h, and filter to obtain a filtrate; S4: Rotavapor and concentrate the filtrate obtained in step S3 to a solid content of 20%, and then perform vacuum freeze-drying to obtain houttuynia cordata extract; S5: Add the houttuynia cordata extract obtained in step S4, the sodium citrate, gelatin, blueberry concentrated juice, and honey described in step S1, and add pure water to make up to 100 ml for homogenization to obtain a homogenized liquid; in the homogenized liquid, by mass percentage, the houttuynia cordata extract is 1.2%, the sodium citrate is 0.05%, the gelatin is 0.2%, the blueberry concentrated juice is 3.8%, and the honey is 8%, and the balance is water; S6: After subjecting the homogenized liquid obtained in step S5 to pasteurization (60 °C, 20 min), sterilize it under an ultraviolet disinfection lamp for 15 min to obtain a sterilized mixed liquid; S7: After autoclaving the BBL liquid medium described in step S1 at 115 °C for 15 min, cool it to 37 °C and inoculate Bifidobacterium longum to obtain a resuscitated bacterial solution. S8: Dilute the resuscitated solution obtained in step S7 to a bacterial solution concentration of 1.0×10 9 CFU / mL to obtain a working suspension of Bifidobacterium longum for standby. S9: Add the working suspension of Bifidobacterium longum obtained in step S8 to the sterilized mixture obtained in step S6. The mass of the working suspension of Bifidobacterium longum accounts for 1% of the mass of the sterilized mixture, and then perform aseptic filling to obtain the finished product.

[0032] Example 3 A preparation method of a probiotic functional beverage using houttuynia cordata extract as a prebiotic is provided. The process is as Figure 3 shown and includes the following steps: S1: Prepare raw materials, including: houttuynia cordata, blueberry concentrated juice, honey, sodium citrate, gelatin, MRS liquid medium, Lactobacillus bulgaricus. S2: Wash the houttuynia cordata described in step S1, cut it into sections, place it in an oven for drying, crush it by machine, and pass through an 80-mesh sieve to obtain houttuynia cordata powder. S3: Add the houttuynia cordata powder obtained in step S2 to pure water at a solid-liquid ratio of 1:10, perform ultrasonic-assisted extraction at 45 °C for 1 h, and filter to obtain a filtrate. S4: Rotavapor and concentrate the filtrate obtained in step S3 to a solid content of 20%, and perform vacuum freeze-drying to obtain houttuynia cordata extract. S5: Add the houttuynia cordata extract obtained in step S4, the sodium citrate, gelatin, blueberry concentrated juice, and honey described in step S1 to pure water to 100 ml for homogenization to obtain a homogenized solution. In the homogenized solution, by mass percentage, the houttuynia cordata extract is 1%, the sodium citrate is 0.05%, the gelatin is 0.2%, the blueberry concentrated juice is 3.8%, and the honey is 8%, and the balance is water. S6: After subjecting the homogenized solution obtained in step S5 to pasteurization (60 °C, 20 min), sterilize it under an ultraviolet disinfection lamp for 15 min to obtain a sterilized mixture. S7: After autoclaving the MRS liquid medium described in step S1 at 121 °C for 20 min, cool it to 37 °C and inoculate Lactobacillus bulgaricus to obtain a resuscitated bacterial solution. S8: Dilute the resuscitated solution obtained in step S7 to a bacterial solution concentration of 1.0×10 9 CFU / mL to obtain a working suspension of Lactobacillus bulgaricus for standby. S9: Add the working suspension of Lactobacillus bulgaricus obtained in step S8 to the sterilized mixture obtained in step S6. The mass of the working suspension of Lactobacillus bulgaricus accounts for 1% of the mass of the sterilized mixture, and then perform aseptic filling to obtain the finished product.

[0033] Example 4 A preparation method of a probiotic functional beverage using houttuynia cordata extract as a prebiotic is provided. The process is as Figure 3 shown and includes the following steps: S1: Prepare raw materials, including: houttuynia cordata, blueberry concentrated juice, honey, sodium citrate, gelatin, MRS liquid medium, Lactobacillus plantarum; S2: Wash the houttuynia cordata described in step S1, cut it into sections, place it in an oven for drying, crush it by machine and pass through an 80-mesh sieve to obtain houttuynia cordata powder; S3: Add the houttuynia cordata powder obtained in step S2 to pure water at a solid-liquid ratio of 1:10, perform ultrasonic-assisted extraction at 45 °C for 1 h, and filter to obtain a filtrate; S4: Rotavapor and concentrate the filtrate obtained in step S3 to a solid content of 20%, and perform vacuum freeze-drying to obtain houttuynia cordata extract; S5: Add the houttuynia cordata extract obtained in step S4, the sodium citrate, gelatin, blueberry concentrated juice and honey described in step S1 to pure water to make 100 ml of homogenate. In the homogenate, by mass percentage, the houttuynia cordata extract is 1%, sodium citrate is 0.05%, gelatin is 0.2%, blueberry concentrated juice is 3.8% and honey is 8%, and the balance is water; S6: After subjecting the homogenate obtained in step S5 to pasteurization (60 °C, 20 min), sterilize it under an ultraviolet disinfection lamp for 15 min to obtain a sterilized mixture; S7: After autoclaving the MRS liquid medium described in step S1 at 121 °C for 20 min, cool it to 37 °C and inoculate Lactobacillus plantarum to obtain a resuscitated bacterial liquid; S8: Dilute the resuscitated liquid obtained in step S7 to a bacterial liquid concentration of 1.0×10 9 CFU / mL to obtain a working suspension of Lactobacillus plantarum for standby; S9: Add the working suspension of Lactobacillus plantarum obtained in step S8 to the sterilized mixture obtained in step S6. The mass of the working suspension of Lactobacillus plantarum accounts for 1% of the mass of the sterilized mixture, and aseptic filling gives the finished product.

[0034] Comparative Example 1 A preparation method of a probiotic functional beverage with a common prebiotic is provided, including the following steps: S1: Prepare raw materials, including: blueberry concentrated juice, honey, sodium citrate, gelatin, MRS liquid medium, Lactobacillus acidophilus; S2: Add sodium citrate, gelatin, blueberry concentrate, and honey described in step S1 to pure water to make up 100 ml and homogenize to obtain a homogenized liquid. In the homogenized liquid, by mass percentage, sodium citrate is 0.05%, gelatin is 0.2%, blueberry concentrate is 3.8%, and honey is 8%, with the balance being water; S3: After subjecting the homogenized liquid obtained in step S5 to pasteurization (60 °C, 20 min), sterilize it under an ultraviolet disinfection lamp for 15 min to obtain a sterilized mixed liquid; S4: After autoclaving the MRS liquid medium described in step S1 at 121 °C for 20 min, cool it to 37 °C and inoculate Lactobacillus acidophilus to obtain a revived bacterial liquid; S5: Dilute the revived liquid obtained in step S4 to a bacterial liquid concentration of 1.0×10 9 CFU / mL to obtain a working suspension of Lactobacillus acidophilus for standby; S6: Add the working suspension of Lactobacillus acidophilus obtained in step S5 to the sterilized mixed liquid obtained in step S3. The mass of the working suspension of Lactobacillus acidophilus accounts for 1% of the mass of the sterilized mixed liquid, and then aseptically fill it to obtain the finished product.

[0035] Comparative Example 2 A preparation method of a probiotic functional beverage with ordinary prebiotics is provided, including the following steps: S1: Prepare raw materials, including: blueberry concentrate, honey, sodium citrate, gelatin, MRS liquid medium, Lactobacillus plantarum; S2: Add sodium citrate, gelatin, blueberry concentrate, and honey described in step S1 to pure water to make up 100 ml and homogenize to obtain a homogenized liquid. In the homogenized liquid, by mass percentage, sodium citrate is 0.05%, gelatin is 0.2%, blueberry concentrate is 3.8%, and honey is 8%, with the balance being water; S3: After subjecting the homogenized liquid obtained in step S5 to pasteurization (60 °C, 20 min), sterilize it under an ultraviolet disinfection lamp for 15 min to obtain a sterilized mixed liquid; S4: After autoclaving the MRS liquid medium described in step S1 at 121 °C for 20 min, cool it to 37 °C and inoculate Lactobacillus plantarum to obtain a revived bacterial liquid; S5: Dilute the revived liquid obtained in step S4 to a bacterial liquid concentration of 1.0×10 9 CFU / mL to obtain a working suspension of Lactobacillus plantarum for standby; S6: Add the working suspension of Lactobacillus plantarum obtained in step S5 to the sterilized mixed liquid obtained in step S3. The mass of the working suspension of Lactobacillus plantarum accounts for 1% of the mass of the sterilized mixed liquid, and then aseptically fill it to obtain the finished product.

[0036] The following are relevant performance tests: 1. Study on the probiotic ability of Houttuynia cordata Thunb. extract: The culture medium added with the Houttuynia cordata Thunb. extract obtained in step S4 of Example 1 with different contents was anaerobically cultured at a constant temperature for 24 h, and its viable bacteria concentration and pH difference were observed. The results are shown in Figure 1 and Figure 2 . The figure shows that after anaerobic culture at a constant temperature for 24 h, the viable bacteria concentration and pH difference of the culture medium added with Houttuynia cordata Thunb. extract are higher than those of the culture medium without Houttuynia cordata Thunb. extract, indicating that the Houttuynia cordata Thunb. extract obtained by the extraction method of the present invention has a promoting effect on the proliferation ability and acid production ability of three probiotics, namely Lactobacillus acidophilus, Lactobacillus bulgaricus, and Bifidobacterium longum.

[0037] 2. Sensory evaluation of the product: Five people were randomly selected to evaluate the sensory indexes such as color, smell, taste, and physical state of the 100 ml canned finished products in Examples 1-4 and Comparative Examples 1-2. The results are as shown in Figure 4 .

[0038] The figure shows that the 100 ml canned finished products in Examples 1 and 4 are darker in color than those in Comparative Examples 1-2, with a more mellow blueberry fruit aroma and honey fragrance, a lighter sour taste, and a sweet aftertaste, and the liquid is thicker; the 100 ml canned finished products in Examples 2-3 are pink-brown, with a faint Houttuynia cordata Thunb. herb aroma mixed in the blueberry fruit aroma and honey fragrance, sweet and sour, with a sweet and sour taste in the front note, a sweet aftertaste and a slight astringency in the back note, the liquid is slightly thick, and there are trace floating substances after standing for a period of time; the 100 ml canned finished product in Example 4 is darker brown than Comparative Example 2, with a mixed fruit aroma of blueberry and honey, sweet and sour, with a honey sweet taste in the front note, a blueberry fruit aroma and a sweet aftertaste with a slight astringency in the back note, the liquid is slightly thick, and there are trace floating substances after standing for a period of time.

[0039] According to the above evaluation, it can be seen that the products in Examples 1-4 are dark in color, have a mellow fragrance, and an obvious sweet aftertaste, and have the effects of relieving greasiness, appetizing, and refreshing. They meet the current "herbal health drink" market and are more attractive to consumer groups who pay attention to quality and health conditioning.

[0040] 3. Physical and chemical indexes: The data of viable bacteria concentration and pH value of the finished products in Examples 1-4 and Comparative Examples 1-2 were recorded within 3 days. The results are as shown in Figure 5 , Figure 6 .

[0041] Figure 5 It shows that the viable bacteria count in the finished product of Example 1 increased faster than that in Comparative Example 1 within 12 h, decreased from 12 to 24 h and then increased significantly in the subsequent 48 h. The final viable bacteria count reached 2.036×10 9 CFU (estimated with 1 absorbance value at 600 nm as 1×10 9 CFU, the same below), and significantly increased by 2.61×108 CFU, which is 3.2 times that of Comparative Example 1, indicating that the houttuynia cordata extract can rapidly initiate the proliferation of Lactobacillus acidophilus within 12 hours, reflecting the composite advantages of "pilot activation + long-term gain", and is suitable for the needs of acute intestinal conditioning; after the initial viable count of the finished products in Examples 2-4 fluctuates, it significantly exceeds the initial value after 48 hours, and the final viable count is as high as 1.851 - 2.041×10 9 CFU, which is 1.77 - 11 times higher than that of Comparative Example 2, indicating that the houttuynia cordata extract can improve the proliferation ability of Bifidobacterium longum, Lactobacillus bulgaricus and Lactobacillus plantarum, and exhibits the characteristic of "delayed synergistic effect", which is suitable for chronic intestinal problems that require continuous regulation.

[0042] Figure 6 It shows that the pH change in Example 1 is small within 24h and significantly decreases in the later 48h (the difference is 0.41), indicating that houttuynia cordata may extend the metabolic activity cycle of Lactobacillus acidophilus, avoid premature acid saturation, ensure the continuous effect in the intestine after drinking. Although the pH difference in Comparative Example 1 reaches 0.57, it is a "stable decrease" with insufficient efficacy persistence; the end-point pH of Example 2 is 3.51, but the pH difference is 0.41, indicating that the process of promoting the acidification of Bifidobacterium longum with houttuynia cordata extract as a prebiotic may reduce the stimulation to the gastrointestinal tract and improve consumer tolerance. The pH difference in Example 3 is 0.23 (decreased to 3.73), and the pH change is relatively mild, which may be related to the metabolic activity cycle of Lactobacillus bulgaricus and is suitable for people sensitive to acidity; the pH difference in Example 4 is as high as 0.64, which is 1.21 times that of Comparative Example 2, indicating that houttuynia cordata as a prebiotic significantly enhances the growth and metabolism of Lactobacillus plantarum, making it show stronger acid-producing ability, thereby inhibiting the growth of harmful bacteria, extending the product shelf life, creating a low-pH environment in the intestine, enhancing the colonization ability of probiotics, and improving the intestinal regulation efficacy.

[0043] The above results confirm that using houttuynia cordata extract as a prebiotic and using components such as blueberry concentrate, honey, sodium citrate, and gelatin can not only improve the flavor of probiotic drinks, but also enhance the proliferation ability and acid-producing ability of probiotics such as Lactobacillus acidophilus, Bifidobacterium longum, Lactobacillus bulgaricus, and Lactobacillus plantarum.

[0044] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A probiotic functional beverage with houttuynia cordata extract as a prebiotic, characterized in that, By mass percentage, it includes 0.5 - 2% of houttuynia cordata extract, 0.05 - 0.1% of sodium citrate, 0.1 - 3% of gelatin, 3 - 8% of blueberry concentrated juice, 6 - 16% of honey and the balance of water; additionally, 1 - 10% of probiotic suspension; wherein: The houttuynia cordata extract is prepared by adding houttuynia cordata powder into pure water, then performing ultrasonic-assisted extraction, filtering the obtained filtrate, concentrating it and finally freeze-drying it under vacuum. The mass ratio of the blueberry concentrated juice to the honey is 1:1.7 - 2.

5.

2. The probiotic functional beverage according to claim 1, wherein During the preparation process of the houttuynia cordata extract, the material-liquid ratio of the houttuynia cordata powder to the pure water is 1:10 - 1:20; the ultrasonic extraction time is 1 - 2 h.

3. The probiotic functional beverage according to claim 1, wherein The blueberry concentrated juice is 5 - 7 times concentrated.

4. The probiotic functional beverage according to claim 1, wherein The probiotic is at least one of Lactobacillus acidophilus, Bifidobacterium longum, Lactobacillus bulgaricus, and Lactobacillus plantarum.

5. The probiotic functional beverage according to claim 1, characterized in that, The bacterial concentration in the probiotic suspension is 1.0×10 8 - 1.0×10 10 CFU / mL.

6. A method for preparing a probiotic functional beverage using houttuynia cordata extract as a prebiotic according to any one of claims 1-5, characterized in that, Specifically, it includes the following steps: 1) Add houttuynia cordata powder into pure water, perform ultrasonic-assisted extraction, filter to obtain a filtrate, rotary evaporate and concentrate the filtrate, and finally freeze-dry it under vacuum to obtain houttuynia cordata extract; 2) Add the houttuynia cordata extract obtained in step 1), blueberry concentrated juice, honey, sodium citrate and gelatin into water and stir evenly, then sterilize to obtain a sterilized mixed solution; 3) Sterilize and cool the basic liquid medium, inoculate probiotics to obtain a resuscitated bacterial liquid, and dilute it to obtain a probiotic suspension; 4) Add the probiotic suspension obtained in step 3) into the sterilized mixed solution obtained in step 2), and perform aseptic filling to obtain a probiotic functional beverage with houttuynia cordata extract as a prebiotic.

7. The preparation method according to claim 6, characterized in that, In step 1), the material-liquid ratio of the houttuynia cordata powder to the pure water is 1:10 - 1:20; perform ultrasonic-assisted extraction at 45 - 60 °C for 1 - 2 hours; rotary evaporate and concentrate the filtrate to a solid content of 20 - 30%.

8. The preparation method according to claim 6, characterized in that, In step 2), the sterilization process is: pasteurize at 60 - 70 °C for 15 - 30 min, and then sterilize under an ultraviolet disinfection lamp for 15 - 20 min.

9. The preparation method according to claim 6, wherein In step 3), the obtained resuscitation solution is diluted to a bacterial solution concentration of 1.0×10 8 - 1.0×10 10 CFU / mL to obtain a probiotic suspension.

10. The preparation method according to claim 6, characterized in that, In step 3), the sterilization process is: perform high-pressure steam sterilization at 115 - 121 °C for 15 - 20 min; cool to 36 - 40 °C.

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