A probiotic solid beverage of elaeagnus moorcroftii and preparation method thereof

Abstract

This invention discloses a prickly pear and jujube probiotic solid beverage and its preparation method, belonging to the field of food technology. The solid beverage uses prickly pear powder, cardamom extract, and jujube extract as a base, combined with a quadruple probiotic, vitamin B1, cellulose, and steviol glycosides, and is prepared using a low-temperature, low-humidity process. The product of this invention exhibits high probiotic stability, good gastrointestinal tolerance, minimal powder clumping, excellent taste, and synergistic nutrition, making it suitable for industrial production and long-term storage. It can be used to regulate intestinal flora and supplement nutrition, showing promising application prospects.

Description

Technical Field

[0001] This invention relates to the technical field, specifically to a probiotic solid beverage made from medicinal and edible substances and nutrients, and its preparation method. Background Technology

[0002] Probiotic solid beverages are solid drinks made with probiotics as the main functional ingredient and other nutritional supplements. They have the effects of regulating intestinal flora and promoting digestion and absorption, and have occupied an important position in the health food market in recent years.

[0003] Rosarox burghii (Tratt) is a wild fruit unique to my country, rich in vitamin C, flavonoids, polyphenols, polysaccharides, and other natural nutrients, possessing high nutritional value. Amomum villosum is a traditional food and medicine homology substance with a long history of use for warming the spleen and improving appetite. Jujube (Ziziphus jujuba) is a common food and medicine homology substance, rich in polysaccharides, vitamins, minerals, and other nutrients. Probiotics are the core functional ingredient of solid beverages; the *Bifidobacterium lactis* YJ-BLR217, *Bifidobacterium longum* YJ-BLC241, *Lactobacillus rhamnosus* YJ-LRT167, and *Lactobacillus plantarum* YJ-LPZ127 strains used in this invention all possess excellent probiotic properties. Vitamin B1 (thiamine) is an essential water-soluble vitamin for the human body, participating in energy metabolism. Cellulose, as dietary fiber, promotes intestinal peristalsis. Stevia glycosides are natural sweeteners, providing sweetness without adding calories.

[0004] However, the main technical problems with probiotic solid beverages currently on the market are as follows: 1. Low probiotic survival rate: Probiotics are sensitive to temperature and humidity and are easily inactivated during processing and storage, resulting in substandard live bacteria counts during the product's shelf life. Studies show that the biological characteristics of probiotic solid beverages change significantly over time under accelerated testing conditions (37±2℃, 75%±5% humidity).

[0005] 2. Difficulty in maintaining the synergistic stability of multiple strains: When multiple probiotic strains coexist, different strains have different environmental tolerances, and a certain strain may be preferentially inactivated.

[0006] 3. Simple nutritional structure: Most of them are single probiotics with excipients, which fail to give full play to the compound nutritional advantages of multiple medicinal and food homologous substances.

[0007] 4. Poor taste acceptance: Some Chinese herbal extracts have a bitter taste, which affects consumer acceptance.

[0008] 5. Poor powder stability: Multi-component powders are prone to absorbing moisture and clumping, which affects product quality.

[0009] Therefore, developing a probiotic solid beverage based on substances that are both food and medicine, with multiple strains working synergistically and stably, good taste, and rich nutrition is of great practical significance. Summary of the Invention

[0010] The purpose of this invention is to provide a jujube probiotic solid beverage and its preparation method, so as to solve the problems of low probiotic survival rate, difficulty in maintaining the synergistic stability of multiple strains, single nutritional structure, poor taste acceptance, and poor powder stability of probiotic solid beverages currently on the market, as mentioned in the background art.

[0011] To achieve the above objectives, the present invention provides the following technical solution: a jujube probiotic solid beverage, characterized in that it is composed of the following raw materials in parts by weight: 100 parts of prickly pear powder, 80-120 parts of amomum villosum extract, 25-40 parts of jujube extract, 25-40 parts of probiotics, 3-7 parts of cellulose, 25-40 parts of vitamin B1, and 3-7 parts of steviol glycosides.

[0012] The preferred formulation is as follows: 100 parts prickly pear powder, 100 parts cardamom extract, 33 parts jujube extract, 33 parts probiotics, 5 parts cellulose, 33 parts vitamin B1, and 5 parts steviol glycosides.

[0013] Furthermore, the probiotics consist of Bifidobacterium lactis YJ-BLR217, Bifidobacterium longum YJ-BLC241, Lactobacillus rhamnosus YJ-LRT167, and Lactobacillus plantarum YJ-LPZ127.

[0014] Furthermore, the mass ratio of Bifidobacterium lactis YJ-BLR217, Bifidobacterium longum YJ-BLC241, Lactobacillus rhamnosus YJ-LRT167, and Lactobacillus plantarum YJ-LPZ127 is 1:1:1:1.

[0015] Furthermore, the prickly pear powder, cardamom extract, and jujube extract are all fine powders that have passed through a 60-80 mesh sieve.

[0016] A method for preparing a jujube probiotic solid beverage includes the following steps: Raw material pretreatment: Prickly pear powder, cardamom extract, jujube extract, cellulose, vitamin B1, and steviol glycosides are passed through a 60-80 mesh sieve and set aside. Mix them together. Store the probiotic powder at a low temperature (4-10℃) for later use. Premix: Take prickly pear powder, amomum villosum extract, jujube extract, cellulose, vitamin B1, and steviol glycosides, weigh them according to the ratio, put them in a three-dimensional mixer, and mix for 15-20 minutes to obtain the basic mixed powder; Adding probiotics: In an environment with a temperature ≤25℃ and humidity ≤40%, add the probiotic mixture to the base mixture and continue mixing for 10-15 minutes to obtain the total mixture. Packaging: The total mixed powder is packaged in an environment with a temperature of ≤25℃ and a humidity of ≤30%, using aluminum foil composite film packaging with tight sealing.

[0017] Compared with the prior art, the beneficial effects of the present invention are: The probiotics have high stability: the survival rate reaches 85.3% after 90 days of accelerated storage and 84.3% after 12 months of room temperature storage, with the number of live bacteria far exceeding the national standard; High gastrointestinal tolerance: The overall survival rate in simulated gastrointestinal digestion reaches 78.4%, ensuring that probiotics effectively reach the intestines; The powder exhibits good stability: its moisture absorption and weight gain rate is only 7.6%, and it is not prone to moisture absorption and clumping. Excellent sensory quality: uniform powder, good mixing properties, fresh fruity aroma, sweet and sour taste, and no bitterness; Comprehensive nutrition: Combining medicinal and edible ingredients, four types of probiotics, vitamin B1, and dietary fiber for synergistic effects. Attached Figure Description

[0018] Figure 1 This is a schematic diagram of the viable cell count results under accelerated stability testing of the present invention; Figure 2 This is a schematic diagram showing the viable bacterial count and survival rate results of the present invention under long-term stability test at room temperature; Figure 3 This is a schematic table showing the probiotic survival rate results under the simulated gastrointestinal environment tolerance test of the present invention; Figure 4 This is a schematic diagram showing the moisture absorption weight gain rate results of the present invention under the moisture absorption test. Figure 5 This is a schematic diagram of sensory evaluation under blind testing according to the present invention. Detailed Implementation

[0019] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0020] Example 1 (Preferred Formula) (1) Take 100g of prickly pear powder, 100g of amomum villosum extract, 33g of jujube extract, 5g of cellulose, 33g of vitamin B1 and 5g of steviol glycosides, and pass them through an 80-mesh sieve respectively. (2) Place the above raw materials in a three-dimensional mixer and mix for 20 minutes to obtain a basic mixed powder; (3) Take 8.25g each of Bifidobacterium lactis YJ-BLR217, Bifidobacterium longum YJ-BLC241, Lactobacillus rhamnosus YJ-LRT167 and Lactobacillus plantarum YJ-LPZ127, mix them evenly, and obtain 33g of probiotic mixed powder. (4) In an environment with a temperature of 20℃ and a humidity of 35%, add the probiotic mixed powder to the basic mixed powder and continue mixing for 15 minutes to obtain the total mixed powder; (5) In an environment of 20°C and 30% humidity, aluminum foil composite film is used for packaging, each bag contains 10g and is tightly sealed.

[0021] Example 2 (Lower limit of ratio) 100g of prickly pear powder, 80g of amomum villosum extract, 25g of jujube extract, 25g of probiotics, 3g of cellulose, 25g of vitamin B1, and 3g of steviol glycosides; the remaining processes are the same as in Example 1.

[0022] Example 3 (Upper Limit of Mixing Ratio) 100g of prickly pear powder, 120g of amomum villosum extract, 40g of jujube extract, 40g of probiotics, 7g of cellulose, 40g of vitamin B1, and 7g of steviol glycosides; the remaining processes are the same as in Example 1.

[0023] Accelerated stability test of probiotics Referring to the guidelines for stability testing of health foods and the methods for stability research of probiotic solid beverages, the samples were stored under accelerated conditions (37±2℃, 75%±5% humidity) for 3 months, and the viable bacteria count was tested periodically. The viable bacteria count was determined using national standard methods, specifically testing the survival counts of Bifidobacterium lactis, Bifidobacterium longum, Lactobacillus rhamnosus, and Lactobacillus plantarum, as shown below. Figure 1 The table shown illustrates this. Analysis of the results reveals the following: Example 1 showed a survival rate of 85.3% after 90 days under accelerated conditions, which was much higher than the 60.8% of Comparative Example 1, demonstrating that plant powders such as prickly pear, cardamom, and jujube have a significant protective effect on probiotics.

[0024] The survival rate of Example 1 (85.3%) was higher than that of Comparative Example 3 (75.2%), demonstrating that the combination of four strains has better overall stability than a single strain.

[0025] The survival rate of Example 1 (85.3%) was higher than that of Comparative Example 4 (77.5%), proving that the specific ratio of the present invention is the key to achieving optimal stability.

[0026] The viable bacterial count in Example 1 remained at 8.7 logCFU / g (approximately 5 × 10⁻⁶) after 90 days. 8(CFU / g), far exceeding the national standard requirement of ≥1×10⁻⁶. 6 CFU / g has good commercial application value.

[0027] Long-term stability test at room temperature The samples were stored at room temperature (25±2℃, humidity 40-60%) for 12 months, and the viable bacterial count was tested periodically to obtain the results. Figure 2 The table shown illustrates that, based on the results, the viable bacterial count of the product of this invention remained at 8.6 log CFU / g (approximately 4 × 10⁻⁶) after 12 months of storage at room temperature. 8 (CFU / g), with a survival rate of 84.3%, exhibiting good shelf-life stability.

[0028] Simulated gastrointestinal environment tolerance test Referring to the in vitro simulated digestion research method for probiotics, the probiotics were treated with simulated gastric juice (pH 2.5, containing pepsin) for 2 hours, and then transferred to simulated intestinal juice (pH 6.8, containing pancreatic enzymes and bile salts) for 4 hours. The survival rate of probiotics during the simulated digestion process was measured, and the results were obtained as follows: Figure 3 The table shown illustrates the results, indicating that Example 1 achieved a total survival rate of 78.4% in a simulated gastrointestinal environment, significantly higher than the 63.7% of Comparative Example 1. This demonstrates that plant extracts such as prickly pear, cardamom, and jujube have a protective effect on probiotics, improving their survival rate in the digestive tract. The higher survival rate of Example 1 (78.4%) compared to Comparative Example 3 (70.3%) demonstrates that the quadruple strain combination exhibits better digestive tract tolerance than a single strain.

[0029] Hygroscopicity test Referring to the research method for the hygroscopicity of probiotic powders, the sample was placed under a relative humidity of 75% for 24 hours, and the increase in weight due to moisture absorption was measured to obtain the following results: Figure 4 As shown in the table, the results show that the moisture absorption weight gain rate of Example 1 (7.6%) is significantly lower than that of Comparative Example 1 (19.0%), proving that plant powders such as prickly pear, cardamom, and jujube can reduce the hygroscopicity of the product, improve the stability of the powder, and prevent clumping.

[0030] Sensory evaluation Twenty sensory evaluators were invited to conduct a blind test and score Example 1 (out of 10), and the results were as follows: Figure 5 The table shown is an example.

[0031] Synergistic mechanism among raw materials Synergistic Mechanism 1: The synergistic effect of cellulose as a prebiotic Cellulose, as dietary fiber, is a prebiotic for probiotics, providing them with a nutrient substrate and promoting their colonization and proliferation in the intestines. In this invention, the ratio of cellulose to probiotics is 3-7:25-40 (approximately 1:5-8). At this ratio, cellulose can effectively promote the growth of probiotics without affecting the product's taste due to excessive addition.

[0032] Synergistic Mechanism 2: The protective effect of prickly pear extract on vitamin B1 Prickly pear extract powder is rich in polyphenols, which can form a complex with vitamin B1, improving the stability of vitamin B1 during storage and reducing photo-thermal degradation.

[0033] Synergistic Mechanism 3: Synergistic Survival Effect of Quadruple Strains Bifidobacterium lactis and Bifidobacterium longum grow well in anaerobic environments, while Lactobacillus rhamnosus and Lactobacillus plantarum have good oxygen tolerance. The combination of these four bacteria can complement each other in different storage and digestive tract environments, improving overall survival rates. Lactobacillus rhamnosus has been proven to have excellent resistance to gastric acid and bile.

[0034] Synergistic Mechanism 4: Synergistic effect of Amomum villosum and jujube extracts on taste Amomum villosum extract has a distinctive aroma, while jujube extract provides a natural sweetness. Together with steviol glycosides, they can effectively mask the distinctive odors of probiotics and vitamin B1, thus improving the product's taste.

[0035] Synergistic Mechanism 5: Multi-component protection of the probiotic microenvironment Plant powders such as prickly pear extract, cardamom extract, and jujube extract can create a microenvironment that reduces the contact between probiotics and external moisture, thereby increasing the survival rate of probiotics during storage.

[0036] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A probiotic Alnus glutinosa solid beverage, characterized by, It is composed of the following raw materials in parts by weight: 100 parts prickly pear powder, 80-120 parts cardamom extract, 25-40 parts jujube extract, 25-40 parts probiotics, 3-7 parts cellulose, 25-40 parts vitamin B1, and 3-7 parts steviol glycosides.

2. The probiotic solid beverage according to claim 1, characterized in that: The preferred ratio of raw materials is as follows: 100 parts prickly pear powder, 100 parts cardamom extract, 33 parts jujube extract, 33 parts probiotics, 5 parts cellulose, 33 parts vitamin B1, and 5 parts steviol glycosides.

3. The jujube probiotic solid beverage according to claim 1, characterized in that: The probiotics consist of Bifidobacterium lactis YJ-BLR217, Bifidobacterium longum YJ-BLC241, Lactobacillus rhamnosus YJ-LRT167, and Lactobacillus plantarum YJ-LPZ127.

4. The jujube probiotic solid beverage according to claim 3, characterized in that: The mass ratio of Bifidobacterium lactis YJ-BLR217, Bifidobacterium longum YJ-BLC241, Lactobacillus rhamnosus YJ-LRT167, and Lactobacillus plantarum YJ-LPZ127 is 1:1:1:

1.

5. The jujube probiotic solid beverage according to claim 1, characterized in that: The prickly pear powder, cardamom extract, and jujube extract are all fine powders that have passed through a 60-80 mesh sieve.

6. A method for preparing a jujube probiotic solid beverage according to any one of claims 1-5, characterized in that, Includes the following steps: Step 1: Mix prickly pear extract powder, cardamom extract, jujube extract, cellulose, vitamin B1, and steviol glycosides to obtain a basic mixed powder; Step 2: In an environment with a temperature ≤25℃ and humidity ≤40%, add the probiotics to the basic mixed powder and mix well; Step 3: Package into portions, and you will get the product.

7. The method for preparing a jujube probiotic solid beverage according to claim 1, characterized in that: The mixing time for step (2) is 10-15 minutes.

8. The method for preparing a jujube probiotic solid beverage according to claim 1, characterized in that: The repackaging process uses aluminum foil composite film packaging.

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