A compound prebiotic concentrate for enhancing the performance of fast-moving consumer goods, its preparation method and application
By adding compound prebiotic concentrates containing ingredients such as fructooligosaccharides, isomaltooligosaccharides, and galactooligosaccharides to food, the differences in gut health and immunity enhancement among existing prebiotic products have been resolved, achieving improvements in the gut environment and nutrient absorption, especially in specific food applications.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- KING POLO(YUNFU) TRADING CORP
- Filing Date
- 2024-11-25
- Publication Date
- 2026-05-26
Abstract
Description
Technical Field
[0001] This invention relates to the field of prebiotic technology, and in particular to a compound prebiotic concentrate for enhancing the performance of fast-moving consumer goods, its preparation method, and its application. Background Technology
[0002] Prebiotics are dietary supplements that selectively stimulate the growth and activity of one or more bacteria to have a beneficial effect on the host. They have the function of regulating the gastrointestinal tract and promoting digestion and absorption. When applied to food and health products, they can promote the synthesis of B vitamins in food and help the absorption of nutrients such as calcium, iron, and zinc.
[0003] Existing prebiotic products on the market contain ingredients such as inulin, galactooligosaccharides, xylitol, mannose oligosaccharides, and glucan. Each ingredient has unique characteristics, such as varying degrees of promotion of different probiotics; different abilities to inhibit different harmful bacteria; different fermentation times in the same colonic environment; different amounts of gas produced during fermentation; different types and amounts of short-chain fatty acids produced during fermentation; different adhesion abilities to the large intestine wall; and different fermentation activities in different regions of the large intestine. Therefore, it is of great significance to develop a compound prebiotic product that optimizes gut microbiota and promotes the adhesion and colonization of probiotics in the intestine, thereby promoting gut health, preventing colon cancer, and enhancing the body's immunity, by utilizing different types of prebiotics and their varying degrees of utilization by gut microbiota.
[0004] In addition, adding prebiotics to food can give it more nutritional functions. On the one hand, it can improve the human gut environment, prevent constipation, and reduce the proliferation of harmful bacteria. On the other hand, it can promote the absorption of nutrients in food, promote the synthesis of B vitamins and the absorption of trace elements such as Ca, Fe, and Zn, thereby improving the human immune system. Summary of the Invention
[0005] The purpose of this invention is to provide a compound prebiotic concentrate that enhances the performance of food, improving digestion, promoting intestinal health, and boosting the body's immunity.
[0006] To achieve the above-mentioned objectives, the present invention provides the following technical solution:
[0007] This invention provides a compound prebiotic concentrate for enhancing food performance, comprising the following components in parts by weight: 10-20 parts of fructooligosaccharide, 15-25 parts of isomaltooligosaccharide, 10-20 parts of galactooligosaccharide, 4-10 parts of synergistic agent, and 10-20 parts of water.
[0008] Preferably, the synergistic agent is composed of the following components in parts by weight: 1-3 parts of Pulsatilla chinensis extract, 1-3 parts of Mushroom extract, 0.5-1.5 parts of mogroside, and 1-3 parts of grapefruit peel powder.
[0009] Preferably, the preparation method of the Pulsatilla chinensis extract is as follows: Pulsatilla chinensis and water are mixed at a weight-volume ratio of 1:4-7 g / mL, and then heated under reflux for 1-2 hours. The extraction is repeated 2-3 times. The extract is concentrated and then freeze-dried under vacuum to obtain the Pulsatilla chinensis extract.
[0010] Preferably, the preparation method of the button mushroom extract is as follows: after drying the button mushroom, grind it into powder, add water, papain, cellulase and pectinase for enzymatic hydrolysis for 3-5 hours, take the hydrolysate and centrifuge to obtain the button mushroom extract.
[0011] Preferably, the method for preparing the grapefruit peel powder is as follows: dice the grapefruit peel, soak it in salt water, dry it, freeze-dry it under vacuum, and then pulverize it to 80-100 mesh to obtain grapefruit peel powder.
[0012] This invention also provides a method for preparing a compound prebiotic concentrate, comprising the following steps:
[0013] (1) Mix Pulsatilla chinensis extract, mogroside and grapefruit peel powder evenly in water, add button mushroom extract, stir and then add fructooligosaccharide, isomaltooligosaccharide and galactooligosaccharide to obtain mixed raw materials;
[0014] (2) Stir the mixed raw materials at 30-37°C for 1-3 hours to obtain a compound prebiotic concentrate.
[0015] The present invention also provides an application of the aforementioned compound prebiotic concentrate in improving the performance of fast-moving consumer goods.
[0016] Preferably, the fast-moving consumer goods include jelly, beverages, candy, preserved fruit, mooncakes, baked goods, and functional foods.
[0017] The compound prebiotic concentrate provided by this invention uses fructooligosaccharides, isomaltooligosaccharides, and galactooligosaccharides as key active ingredients. Fructooligosaccharides are non-reducing sugars, consisting of functional oligosaccharides such as fructotriose, fructotetraose, and fructopentose formed by the combination of 1-3 fructose groups with fructose groups in sucrose via β(2→1) glycosidic bonds. With a degree of polymerization of 2-9, they are a natural active ingredient and an excellent water-soluble dietary fiber. Galactooligosaccharides are a novel functional substance with natural properties. They exhibit good palatability, water solubility, and stability. After entering the human body, they can promote the proliferation of beneficial bacteria in the intestines, especially Bifidobacteria, and inhibit the growth of putrefactive bacteria. They have outstanding advantages in increasing the number of Bifidobacteria, reducing the number of Clostridium, producing lactic acid, and producing less gas. They also have physiological functions such as regulating intestinal flora balance, low calorie content, promoting mineral absorption, and promoting the excretion of toxic metabolites. Isomaltooligosaccharide functions as a water-soluble dietary fiber, which can be directly utilized by beneficial bacteria in the large intestine, such as Bifidobacteria, to promote their growth and reproduction. At the same time, it inhibits the production of harmful bacteria, toxins, and putrefactive substances, which helps maintain the balance of the intestinal microecology. It also has strong heat resistance, acid resistance, and moisturizing properties, and can maintain its original characteristics and functions in high temperature or low pH environments.
[0018] In addition, the prebiotic concentrate of this invention also contains Pulsatilla chinensis extract, Mushroom extract, Siraitia grosvenorii glycoside, and grapefruit peel powder. While promoting intestinal health, it also has the health benefits of stabilizing blood sugar levels, reducing the risk of diabetes and colorectal cancer, and preventing weight gain. When added to food, it can also improve the body's absorption rate of minerals such as calcium and magnesium, enhance the body's immune response, reduce the risk of infection and inflammation, and relieve digestive problems such as constipation and diarrhea. Detailed Implementation
[0019] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.
[0020] Example 1
[0021] A compound prebiotic concentrate for enhancing food performance is composed of the following components in parts by weight: 10 parts of fructooligosaccharide (purchased from Yunfu Jinbaoluo Biotechnology Co., Ltd.), 15 parts of isomaltooligosaccharide (purchased from Yunfu Jinbaoluo Biotechnology Co., Ltd.), 20 parts of galactooligosaccharide (purchased from Yunfu Jinbaoluo Biotechnology Co., Ltd.), 3 parts of Pulsatilla chinensis extract, 1 part of Mushroom extract, 0.5 parts of mogroside (purchased from Xi'an Youshuo Biotechnology Co., Ltd.), 1 part of grapefruit peel powder, and 10 parts of water.
[0022] The preparation method of Pulsatilla chinensis extract is as follows: Pulsatilla chinensis and water are mixed at a weight-volume ratio of 1:5 g / mL, heated to 105℃ and refluxed for 1.5 h, and the extraction is repeated twice. The extract is concentrated and evaporated to 1 / 4 of the original volume in a rotary evaporator, and then freeze-dried under vacuum (-80℃, -0.06 kPa, 48 h) to obtain Pulsatilla chinensis extract.
[0023] The preparation method of button mushroom extract is as follows: the button mushroom is dried at 60℃, ground into 50-mesh powder, water is added at a weight-volume ratio of 1:4 g / mL, and then 2wt% papain, 0.8wt% cellulase and 3wt% pectinase are added. The mixture is enzymatically hydrolyzed at 37℃ for 4 hours. The hydrolysate is centrifuged and the supernatant is the button mushroom extract.
[0024] The preparation method of grapefruit peel powder is as follows: wash the grapefruit peel and cut it into grapefruit peel cubes of 1.5cm*1.5cm in size. Soak the grapefruit peel cubes in 3% salt water at a weight ratio of 1:3 to 2h for 2h. After rinsing with tap water, dehydrate in a dehydrator for 8min, then air dry, freeze dry in a vacuum (-60℃, 20pa, 18h), and then pulverize to 90 mesh to obtain grapefruit peel powder.
[0025] Pulsatilla chinensis extract, mogroside, and grapefruit peel powder were mixed evenly in water, and Agaricus bisporus extract was added. After stirring, fructooligosaccharides, isomaltooligosaccharides, and galactooligosaccharides were added, and the mixture was stirred at 35°C for 2 hours to obtain a compound prebiotic concentrate.
[0026] Example 2
[0027] A compound prebiotic concentrate for enhancing food performance is composed of the following components in parts by weight: 20 parts fructooligosaccharide, 25 parts isomaltooligosaccharide, 10 parts galactooligosaccharide, 1 part Pulsatilla chinensis extract, 2 parts Mushroom extract, 1 part mogroside, 3 parts grapefruit peel powder, and 15 parts water.
[0028] The preparation method of Pulsatilla chinensis extract is as follows: Pulsatilla chinensis and water are mixed at a weight-volume ratio of 1:5 g / mL, heated to 105℃ and refluxed for 1.5 h, and the extraction is repeated twice. The extract is concentrated and evaporated to 1 / 4 of the original volume in a rotary evaporator. After concentration, it is freeze-dried under vacuum (-80℃, -0.06 kPa, 48 h) to obtain Pulsatilla chinensis extract.
[0029] The preparation method of button mushroom extract is as follows: the button mushroom is dried at 60℃, ground into 50-mesh powder, water is added at a weight-volume ratio of 1:4 g / mL, and then 2wt% papain, 0.8wt% cellulase and 3wt% pectinase are added. The mixture is enzymatically hydrolyzed at 37℃ for 4 hours. The hydrolysate is centrifuged and the supernatant is the button mushroom extract.
[0030] The preparation method of grapefruit peel powder is as follows: wash the grapefruit peel and cut it into grapefruit peel cubes of 1.5*1.5cm in size. Soak the grapefruit peel cubes in 3% salt water at a weight ratio of 1:3 to 2h for 2h. After rinsing with tap water, dehydrate in a dehydrator for 8min, then air dry, freeze dry in a vacuum (-60℃, 20pa, 18h), and then pulverize to 90 mesh to obtain grapefruit peel powder.
[0031] Pulsatilla chinensis extract, mogroside, and grapefruit peel powder were mixed evenly in water, and Agaricus bisporus extract was added. After stirring, fructooligosaccharides, isomaltooligosaccharides, and galactooligosaccharides were added, and the mixture was stirred at 35°C for 2 hours to obtain a compound prebiotic concentrate.
[0032] Example 3
[0033] A compound prebiotic concentrate for enhancing food performance is composed of the following components in parts by weight: 15 parts fructooligosaccharide, 20 parts isomaltooligosaccharide, 15 parts galactooligosaccharide, 2 parts Pulsatilla chinensis extract, 2 parts Mushroom extract, 1 part mogroside, 2 parts grapefruit peel powder, and 15 parts water.
[0034] The preparation method of Pulsatilla chinensis extract is as follows: Pulsatilla chinensis and water are mixed at a weight-volume ratio of 1:5 g / mL, heated to 105℃ and refluxed for 1.5 h, and the extraction is repeated twice. The extract is concentrated and evaporated to 1 / 4 of the original volume in a rotary evaporator. After concentration, it is freeze-dried under vacuum (-80℃, -0.06 kPa, 48 h) to obtain Pulsatilla chinensis extract.
[0035] The preparation method of button mushroom extract is as follows: the button mushroom is dried at 60℃, ground into 50-mesh powder, water is added at a weight-volume ratio of 1:4 g / mL, and then 2wt% papain, 0.8wt% cellulase and 3wt% pectinase are added. The mixture is enzymatically hydrolyzed at 37℃ for 4 hours. The hydrolysate is centrifuged and the supernatant is the button mushroom extract.
[0036] The preparation method of grapefruit peel powder is as follows: wash the grapefruit peel and cut it into grapefruit peel cubes of 1.5*1.5cm in size. Soak the grapefruit peel cubes in 3% salt water at a weight ratio of 1:3 to 2h for 2h. After rinsing with tap water, dehydrate in a dehydrator for 8min, then air dry, freeze dry in a vacuum (-60℃, 20pa, 18h), and then pulverize to 90 mesh to obtain grapefruit peel powder.
[0037] Pulsatilla chinensis extract, mogroside, and grapefruit peel powder were mixed evenly in water, and Agaricus bisporus extract was added. After stirring, fructooligosaccharides, isomaltooligosaccharides, and galactooligosaccharides were added, and the mixture was stirred at 35°C for 2 hours to obtain a compound prebiotic concentrate.
[0038] Comparative Example 1
[0039] A compound prebiotic concentrate for enhancing food performance, compared with Example 3, lacks isomaltooligosaccharide, and the weight parts of fructooligosaccharide and galactooligosaccharide are adjusted to 30 parts, while the other components are the same as in Example 3.
[0040] Comparative Example 2
[0041] A compound prebiotic concentrate for enhancing food performance is composed of the following components in parts by weight: 35 parts fructooligosaccharide, 30 parts isomaltooligosaccharide, 30 parts galactooligosaccharide, 3 parts Pulsatilla chinensis extract, 3 parts Mushroom extract, 1.5 parts mogroside, 3 parts grapefruit peel powder, and 20 parts water.
[0042] Comparative Example 3
[0043] A compound prebiotic concentrate for enhancing food performance is composed of the following components in parts by weight: 20 parts fructooligosaccharide, 20 parts isomaltooligosaccharide, 20 parts galactooligosaccharide, 1.5 parts mogroside, 3 parts grapefruit peel powder, and 20 parts water.
[0044] Comparative Example 4
[0045] A compound prebiotic concentrate for enhancing food performance is composed of the following components in parts by weight: 20 parts fructooligosaccharide, 20 parts isomaltooligosaccharide, 20 parts galactooligosaccharide, 3 parts mushroom extract, and 20 parts water.
[0046] Experimental Example 1
[0047] The compound prebiotic concentrates prepared in Example 3 and Comparative Examples 1-4 were added to homemade freshly squeezed fruit juice beverages at an addition amount of 10 wt% to obtain intestinal health function fruit juice beverages, and the effects on intestinal function were tested.
[0048] One hundred and forty mice (half male and half female) were randomly divided into seven groups of twenty mice each: a blank control group, a model control group, Example 1 group, and comparative groups 1-4. Except for the blank control group, all groups were administered loperamide hydrochloride at a dose of 10 mg / kg bw once daily by gavage for seven consecutive days. All mice had free access to food and water to establish a constipation model. The prepared intestinal health-promoting fruit juice was administered to the mice by gavage, while the blank control group and model control group were administered an equal volume of physiological saline by gavage. Each mouse was administered 0.3 mL of saline solution daily for 14 consecutive days. All mice had free access to food and water. After 14 days, all mice were fasted but allowed free access to water for 12 hours. Then, each group underwent a final gavage. One hour after administration, activated charcoal was administered 30 minutes later. Fifteen minutes later, the mice were euthanized by dislocation. The mesentery was separated from the abdominal cavity, and the small intestine was excised. The distance the charcoal was propelled was measured, and the small intestinal propulsion rate (%) was calculated. The results of the small intestinal propulsion experiment are shown in Table 1.
[0049] Propulsion rate (%) = Activated carbon propulsion length (cm) / Total small intestine length (cm) × 100%
[0050] Table 1 Results of the small intestine propulsion experiment
[0051] Group Small intestine propulsion rate % Blank group 82.31 Model control group 42.36 Example 3 Group 90.24 Comparative Example 1 87.25 Comparative Example 2 88.36 Comparative Example 3 Groups 88.27 Comparative Example 4 Groups 82.47
[0052] As shown in Table 1 above, the small intestinal propulsion rate of the model control group was the lowest, indicating that the constipation model was successful. The small intestinal propulsion rate of the compound prebiotic concentrate prepared in Example 3 was the highest, indicating that it can effectively promote gastrointestinal motility and accelerate the excretion of feces.
[0053] Experiment Example 2
[0054] The adhesion effect of the compound prebiotic concentrates of Example 3 and Comparative Examples 1-4 on Bifidobacteria was tested. The concentrates were prepared into a 5wt% compound prebiotic solution with water for later use.
[0055] Using Caco-2 cells as a model, Bifidobacterium (commercially available) was cultured in MRS medium. Cellular cells were collected, and a bacterial suspension was prepared using MEM basal culture medium, diluted to a concentration of 5.0 × 10⁻⁶. 9 CFU / mL.
[0056] Place a sterile coverslip in each well of a six-well culture dish and add 2 mL of Caco-2 cell suspension (1 × 10⁻⁶). 5 CFU / mL) were cultured. Caco-2 cells were cultured for approximately 48 hours until the cell density reached 80%, then the culture medium was discarded. The prepared Bifidobacterium suspension (5.0 × 10⁻⁶ CFU / mL) was added to a six-well plate. 9 Add 2 mL of the prepared 5 wt% prebiotic solution (CFU / mL) to each well, and then add 1 mL of the solution. Incubate at 37℃ for 4 h, then discard the culture medium. Fix with 4% paraformaldehyde for 20 min and perform Gram staining. Count the Bifidobacteria cells adhering to Caco-2 cells, calculate the number of Bifidobacteria adhering to each Caco-2 cell (CFU / cell), and calculate the average value as the Bifidobacteria cell adhesion rate. The test results are shown in Table 2.
[0057] Table 2. Cell adhesion rate results
[0058] Group Adhesion rate (CFU / cell) Example 3 19±2.4 Comparative Example 1 16±0.4 Comparative Example 2 15±1.7 Comparative Example 3 15±0.6 Comparative Example 4 14±2.3
[0059] As can be seen from Table 2 above, the compound prebiotic concentrate of Example 3 significantly improved the adhesion rate of Bifidobacteria to Caco-2 cells, which is beneficial to the colonization of Bifidobacteria in the intestine, improves the abundance of intestinal flora, and generates nutrients to inhibit pathogens.
[0060] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.
Claims
1. A complex prebiotic concentrate for enhancing the performance of food and beverage products, characterized in that, The composition comprises the following components in parts by weight: 10-20 parts of fructooligosaccharide, 15-25 parts of isomaltooligosaccharide, 10-20 parts of galactooligosaccharide, 4-10 parts of synergistic adjuvant, and 10-20 parts of water.
2. The concentrate of claim 1, wherein, The synergistic adjuvant is composed of the following components in parts by weight: 1-3 parts of anemonopsis extract, 1-3 parts of double-bolete extract, 0.5-1.5 parts of mogroside, and 1-3 parts of pomelo peel powder.
3. The concentrate of claim 2, wherein, The preparation method of the anemonopsis extract is as follows: anemonopsis and water are mixed at a weight-to-volume ratio of 1:4-7 g / mL, and then heated and refluxed for 1-2 h, and the extraction is repeated for 2-3 times; the extract is concentrated and vacuum freeze-dried to obtain the anemonopsis extract.
4. The concentrate of claim 3, wherein, The preparation method of the double-bolete extract is as follows: double-bolete is dried and ground into powder, and then water, papain, cellulase and pectinase are added for enzymolysis for 3-5 h; the enzymolysis material is centrifuged to obtain the double-bolete extract.
5. The concentrate of claim 4, wherein, The preparation method of the pomelo peel powder is as follows: pomelo peel is cut into small pieces, soaked in salt water and then dried, vacuum freeze-dried and ground to 80-100 mesh to obtain the pomelo peel powder.
6. A method for preparing a concentrated complex prebiotic solution according to any one of claims 1 to 5, characterized in that, The method comprises the following steps: (1) the anemonopsis extract, mogroside and pomelo peel powder are uniformly mixed in water, the double-bolete extract is added, stirred, and then the fructooligosaccharide, isomaltooligosaccharide and galactooligosaccharide are added to obtain a mixed raw material; (2) the mixed raw material is stirred at 30-37℃ for 1-3 h to obtain a composite prebiotic concentrate.
7. Use of the composite prebiotic concentrate of claims 1-5 in improving the performance of food fast products.
8. Use according to claim 7, characterized in that, The food fast products include jelly, beverage, candy, preserve, moon cake, baked product and functional food.