A preparation method of birch sap oral liquid or probiotic synbiotic product

Abstract

The present application relates to the technical field of functional food, in particular to a preparation method of birch juice oral liquid or probiotic synbiotic product. The birch juice oral liquid is prepared from fresh birch juice as raw material through low-temperature clarification, blending, filling and sterilization. The birch juice probiotic synbiotic product contains the birch juice oral liquid as base material and adds probiotics and prebiotics. The present application scientifically compounds the birch juice oral liquid, probiotics and prebiotics, the prebiotics provides proliferation matrix for the probiotics in the birch juice oral liquid, the organic acid produced by the probiotic metabolism and the natural active ingredients in the birch juice synergistically enhance each other, the prepared synbiotic product has the nutritional activity of the birch juice and the intestinal regulation function of the probiotics, the viable count of the probiotics is greater than or equal to 1x10 8 CFU / mL, and is suitable for daily intestinal health care and immunity improvement.

Description

Technical Field

[0001] This invention relates to the field of birch sap technology, specifically to a method for preparing an oral solution of birch sap or a probiotic synbiotic product. Background Technology

[0002] Birch sap is a natural sap collected from the trunk of birch trees during a limited harvesting period of only a few weeks in early spring each year. It serves as a nutrient reserve for the birch tree as it sprouts new leaves. Birch sap is rich in natural minerals such as calcium, potassium, magnesium, and zinc, as well as various amino acids, organic acids, polyphenolic compounds, and the unique betulinol. The balanced proportions of these elements contribute to strengthening bones and muscles and enhancing the body's immunity. Studies have shown that birch sap contains more than ten amino acids that can be absorbed by the human body, with arginine content reaching over 10mg / 100mL.

[0003] However, fresh birch sap spoils quickly after collection and cannot be directly processed into food. Current methods for preserving and processing birch sap mainly include vacuum concentration, sulfur dioxide treatment, and pasteurization bottling. However, these methods suffer from significant nutrient loss, chemical additive residues, and damage to active substances. Existing birch sap products, such as concentrates, retain the nutritional components of the sap itself, but their functions are limited, lacking intestinal regulatory functions.

[0004] Synbiotics refer to compound products containing probiotics and prebiotics. Probiotics are live microorganisms that are beneficial to the host, while prebiotics are food components or substances that promote the growth of beneficial bacteria. The combined use of probiotics and prebiotics can mutually enhance their functions. Prebiotics act as a fermentation medium, providing a breeding ground for probiotics, while the metabolic products of probiotic growth provide nutrition and energy to the gut, and also produce various B vitamins and short-chain fatty acids, promoting the healthy development of the intestinal barrier function. Currently, research on the synergistic compounding of birch sap oral liquid with probiotics and prebiotics to prepare synbiotic products is still lacking. Summary of the Invention

[0005] In view of the deficiencies of the prior art, the purpose of this invention is to provide a method for preparing birch sap oral liquid or probiotic synbiotic products, so as to solve the problems mentioned in the background art.

[0006] The present invention solves the technical problem by adopting the following technical solution: This invention provides a birch sap oral liquid, comprising the following raw materials in parts by weight: 80-95 parts of birch sap concentrate, 1-5 parts of flavor modifier, 0.5-2 parts of stabilizer, and 0.1-1 parts of acidity regulator.

[0007] Preferably, the preparation method of the birch sap concentrate is as follows: collect fresh birch sap, filter it through a 0.45μm filter membrane, refrigerate it at 2-6℃ and let it stand for 12-24 hours, and take the supernatant to obtain the birch sap concentrate.

[0008] Preferably, the flavor modifier is at least one of honey, oligosaccharide syrup, or natural fruit concentrate; the stabilizer is at least one of xanthan gum, sodium carboxymethyl cellulose, or sodium alginate; and the acidity regulator is citric acid or malic acid.

[0009] Preferably, it further includes 0.1 to 1 part by weight of a natural preservative, wherein the natural preservative is tea polyphenol or rosemary extract.

[0010] The present invention also provides a birch sap probiotic synbiotic product, comprising the following raw materials in parts by weight: 50-80 parts of the above-mentioned birch sap oral liquid, 10-30 parts of probiotic fermentation liquid, and 5-15 parts of prebiotics.

[0011] The birch sap oral liquid forms a multi-layered synergistic effect with the probiotic fermentation liquid and prebiotics. The amino acids, trace elements, and natural sugars in the birch sap oral liquid provide a high-quality nutritional matrix for probiotics, while the prebiotics further provide a continuous carbon source for probiotics. The organic acids produced by the metabolism of probiotics work synergistically with the natural active ingredients in birch sap to regulate the intestines and enhance immunity.

[0012] Preferably, the preparation method of the probiotic fermentation broth is as follows: *Lactobacillus plantarum*, *Lactobacillus acidophilus*, and *Bifidobacterium longum* are mixed at a live bacteria ratio of 1:0.5–1.5:0.5–1.5, inoculated into MRS liquid culture medium, and cultured at 35–37°C under anaerobic conditions for 24–48 hours. The cells are collected by centrifugation and resuspended in birch sap oral solution to obtain the probiotic fermentation broth with an effective live bacteria count ≥1×10⁻⁶. 10 CFU / mL.

[0013] The probiotics are resuspended in birch sap oral liquid, which allows the probiotics to fully contact and adapt to the active ingredients of birch sap before entering the final product, which helps to improve the survival rate and stability of probiotics in Biostime products.

[0014] Preferably, the prebiotic is a mixture of fructooligosaccharides, galactooligosaccharides, and inulin in a weight ratio of 1:0.5-1.5:0.3-0.8.

[0015] This invention also provides a method for preparing a birch sap probiotic synbiotic product, comprising the following steps: S01. Preparation of birch sap oral liquid: Fresh birch sap is filtered through a 0.45μm filter membrane, refrigerated and allowed to stand at 2-6℃ for 12-24 hours, the supernatant is taken, flavor modifiers, stabilizers and acidity regulators are added, and the mixture is stirred at 100-300r / min for 10-20 minutes at 20-30℃, and then filled and sterilized to obtain birch sap oral liquid; S02. Preparation of probiotic fermentation broth: Lactobacillus plantarum, Lactobacillus acidophilus and Bifidobacterium longum were activated separately, mixed in proportion and inoculated into MRS liquid culture medium, and cultured at 35-37℃ under anaerobic conditions for 24-48 hours. The bacterial cells were collected by centrifugation and resuspended in birch sap oral solution to obtain probiotic fermentation broth. S03. Preparation of Biostime product: Mix birch sap oral liquid, probiotic fermentation liquid and prebiotics according to the ratio, and stir at 100-300 r / min for 15-30 minutes at 20-30℃ to obtain birch sap probiotic biostime product.

[0016] Preferably, the sterilization method described in S01 is low-temperature gradient sterilization: first, treat at 55-60°C for 15-20 minutes, then raise the temperature to 75-80°C for 5-10 minutes, and finally rapidly cool to below 4°C.

[0017] The present invention also provides the application of the above-mentioned birch sap probiotic synbiotic product, wherein the synbiotic product is used to prepare daily intestinal health foods, immune-boosting functional drinks or postoperative recovery nutritional supplements.

[0018] Compared with the prior art, the present invention has the following beneficial effects: This invention constructs a synergistic product system with multiple health benefits by synergistically combining birch sap oral liquid with probiotics and prebiotics. The amino acids, trace elements, and natural sugars in the birch sap oral liquid provide a high-quality nutritional matrix for probiotics, while the prebiotics further provide a continuous carbon source for probiotics. The organic acids produced by the metabolism of probiotics synergistically exert intestinal regulation and immune enhancement effects with the natural active ingredients in birch sap.

[0019] This invention uses birch sap oral liquid as a suspension matrix for probiotics, allowing the probiotics to fully contact and adapt to the active ingredients of birch sap before entering the final product. The amino acids and trace elements in the birch sap oral liquid can protect the activity of probiotics during processing and storage, improving their survival rate and stability in synbiotic products.

[0020] The three probiotic strains selected in this invention—Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium longum—have complementary and enhanced intestinal regulatory mechanisms. Lactobacillus plantarum possesses excellent intestinal colonization ability, Lactobacillus acidophilus can produce lactic acid to inhibit harmful bacteria, and Bifidobacterium longum is a key bacterial group for maintaining intestinal health. The combination of these three strains with a prebiotic blend of fructooligosaccharides, galactooligosaccharides, and inulin can effectively promote the colonization and proliferation of beneficial bacteria in the intestine.

[0021] This invention employs a low-temperature gradient sterilization process, ensuring product hygiene and safety while maximizing the preservation of the structural integrity of heat-sensitive active ingredients and prebiotics in birch sap. The birch sap oral liquid undergoes low-temperature clarification treatment, effectively removing impurities while retaining natural nutrients. Detailed Implementation

[0022] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to specific examples. 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.

[0023] This embodiment of a birch sap oral liquid includes the following raw materials in parts by weight: 80-95 parts of birch sap concentrate, 1-5 parts of flavor modifier, 0.5-2 parts of stabilizer, and 0.1-1 parts of acidity regulator.

[0024] The preparation method of birch sap stock solution in this embodiment is as follows: collect fresh birch sap, filter it through a 0.45μm filter membrane, refrigerate it at 2-6℃ and let it stand for 12-24 hours, take the supernatant to obtain birch sap stock solution.

[0025] The flavor modifier in this embodiment is at least one of honey, oligosaccharide syrup, or natural fruit concentrate; the stabilizer is at least one of xanthan gum, sodium carboxymethyl cellulose, or sodium alginate; and the acidity regulator is citric acid or malic acid.

[0026] This embodiment also includes 0.1 to 1 part by weight of a natural preservative, which is tea polyphenols or rosemary extract.

[0027] This embodiment of a birch sap probiotic synbiotic product includes the following raw materials in parts by weight: 50-80 parts of the above-mentioned birch sap oral liquid, 10-30 parts of probiotic fermentation liquid, and 5-15 parts of prebiotics.

[0028] The preparation method of the probiotic fermentation broth in this embodiment is as follows: *Lactobacillus plantarum*, *Lactobacillus acidophilus*, and *Bifidobacterium longum* are mixed at a live bacteria ratio of 1:0.5–1.5:0.5–1.5, inoculated into MRS liquid culture medium, and cultured at 35–37°C under anaerobic conditions for 24–48 hours. The cells are collected by centrifugation and resuspended in birch sap oral solution to obtain the probiotic fermentation broth with an effective live bacteria count ≥1×10⁻⁶. 10 CFU / mL.

[0029] The prebiotic in this embodiment is a mixture of fructooligosaccharides, galactooligosaccharides, and inulin in a weight ratio of 1:0.5-1.5:0.3-0.8.

[0030] This embodiment describes a method for preparing a birch sap probiotic synbiotic product, which includes the following steps: S01. Preparation of birch sap oral liquid: Fresh birch sap is filtered through a 0.45μm filter membrane, refrigerated and allowed to stand at 2-6℃ for 12-24 hours, the supernatant is taken, flavor modifiers, stabilizers and acidity regulators are added, and the mixture is stirred at 100-300r / min for 10-20 minutes at 20-30℃, and then filled and sterilized to obtain birch sap oral liquid; S02. Preparation of probiotic fermentation broth: Lactobacillus plantarum, Lactobacillus acidophilus and Bifidobacterium longum were activated separately, mixed in proportion and inoculated into MRS liquid culture medium, and cultured at 35-37℃ under anaerobic conditions for 24-48 hours. The bacterial cells were collected by centrifugation and resuspended in birch sap oral solution to obtain probiotic fermentation broth. S03. Preparation of Biostime product: Mix birch sap oral liquid, probiotic fermentation liquid and prebiotics according to the ratio, and stir at 100-300 r / min for 15-30 minutes at 20-30℃ to obtain birch sap probiotic biostime product.

[0031] The sterilization method described in S01 of this embodiment is low-temperature gradient sterilization: first, it is treated at 55-60°C for 15-20 minutes, then the temperature is raised to 75-80°C for 5-10 minutes, and finally it is rapidly cooled to below 4°C.

[0032] The application of the birch sap probiotic synbiotic product in this embodiment is used to prepare daily intestinal health foods, immune-boosting functional drinks, or postoperative recovery nutritional supplements.

[0033] Example 1 Preparation of birch sap oral solution: Fresh birch sap was collected from the Lesser Khingan Mountains, filtered through a 0.45 μm filter membrane, and refrigerated at 4℃ for 18 hours. The supernatant was collected. 90 parts by weight of the original birch sap, 3 parts honey, 1 part xanthan gum, and 0.5 parts citric acid were added and stirred at 200 r / min for 15 minutes at 25℃. After bottling, the mixture was sterilized using a low-temperature gradient (58℃ for 18 minutes, then heated to 78℃ for 8 minutes, and rapidly cooled to below 4℃) to obtain the birch sap oral solution.

[0034] Preparation of birch sap probiotic synbiotic product: Preparation of probiotic fermentation broth: Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium longum were mixed at a live bacteria ratio of 1:1:1 and inoculated into MRS liquid medium. The mixture was cultured at 37°C under anaerobic conditions for 36 hours. The cells were collected by centrifugation and resuspended in the above-mentioned birch sap oral solution to obtain the probiotic fermentation broth, with an effective live bacteria count of 5 × 10⁻⁶. 10 CFU / mL.

[0035] Prebiotic formulation: Mix fructooligosaccharides, galactooligosaccharides and inulin in a weight ratio of 1:1:0.5.

[0036] Preparation of Biostime products: By weight, mix 65 parts of birch sap oral liquid, 20 parts of probiotic fermentation liquid, and 10 parts of compound prebiotics, and stir at 200 r / min for 20 minutes at 25℃ to obtain birch sap probiotic Biostime products.

[0037] Example 2 In the preparation of birch sap oral liquid, the ingredients are 85 parts birch sap concentrate, 2 parts oligosaccharide syrup, 1 part sodium carboxymethyl cellulose, and 0.3 parts malic acid. The remaining conditions are the same as in Example 1.

[0038] In the preparation of the probiotic fermentation broth, the live bacteria ratio of *Lactobacillus plantarum*, *Lactobacillus acidophilus*, and *Bifidobacterium longum* was 1:1.2:0.8. The weight ratio of fructooligosaccharides, galactooligosaccharides, and inulin in the prebiotics was 1:0.8:0.6. In the formulation of the synbiotic product, there were 55 parts birch sap oral liquid, 25 parts probiotic fermentation broth, and 8 parts compound prebiotics. All other conditions were the same as in Example 1.

[0039] Example 3 In the preparation of birch sap oral liquid, the ingredients are 92 parts birch sap concentrate, 4 parts apple concentrate, 1.5 parts sodium alginate, and 0.8 parts citric acid. All other conditions are the same as in Example 1.

[0040] In the preparation of the probiotic fermentation broth, the live bacteria ratio of *Lactobacillus plantarum*, *Lactobacillus acidophilus*, and *Bifidobacterium longum* was 1:0.8:1.2. The weight ratio of fructooligosaccharides, galactooligosaccharides, and inulin in the prebiotics was 1:1.2:0.4. In the formulation of the synbiotic product, there were 75 parts birch sap oral liquid, 15 parts probiotic fermentation broth, and 12 parts compound prebiotics. All other conditions were the same as in Example 1.

[0041] Scale settings Comparative Example 1: Unlike Example 1, the Biostime product did not contain probiotic fermentation liquid, but was formulated only with birch sap oral liquid and prebiotics.

[0042] Comparative Example 2: Unlike Example 1, the Biostime product did not contain prebiotics, but was formulated only with birch sap oral liquid and probiotic fermentation liquid.

[0043] Comparative Example 3: Unlike Example 1, the probiotic fermentation broth was prepared by resuspending in physiological saline instead of birch sap oral solution.

[0044] Comparative Example 4: Unlike Example 1, the probiotic was a single Lactobacillus plantarum, without the addition of Lactobacillus acidophilus and Bifidobacterium longum.

[0045] Performance testing The products prepared in Examples 1 to 3 and Comparative Examples 1 to 4 were tested for viable bacterial count, organic acid content, and viable bacterial survival rate after simulated gastric digestion.

[0046] Table 1 Performance test results of birch sap probiotic synbiotic products Example 1 2.8 6.5 78.5 Example 2 3.2 5.8 76.2 Example 3 2.5 7.2 80.1 Comparative Example 1 0.02 5.2 10.5 Comparative Example 2 2.6 6.0 52.6 Comparative Example 3 2.4 6.2 65.8 Comparative Example 4 1.8 5.5 62.8 As shown in Table 1, the viable bacteria count of the synbiotic products prepared in Examples 1 to 3 reached 2.5–3.2 × 10⁻⁶. 8 With a CFU / mL concentration, organic acid content of 5.8–7.2 g / L, and a survival rate of 76.2%–80.1% after simulated gastric digestion, it exhibits excellent overall performance.

[0047] Comparative Example 1, without the addition of probiotic fermentation broth, showed an extremely low viable bacteria count, with a survival rate of only 10.5% after simulated gastric digestion. This demonstrates that adding probiotic fermentation broth is a necessary condition to ensure the viable bacteria count of the product. Comparative Example 2, without the addition of prebiotics, showed a survival rate of only 52.6% after simulated gastric digestion, significantly lower than the example, proving that the addition of prebiotics can effectively protect the survival rate of probiotics in gastric juice. This reflects the synergistic effect of synbiotics.

[0048] Comparative Example 3, where the probiotics were resuspended in physiological saline instead of birch sap oral solution, showed a survival rate of 65.8% after simulated gastric digestion, lower than the example, demonstrating that the amino acids and trace elements in the birch sap oral solution have a protective effect on the probiotics and can enhance their survival ability in the digestive environment. Comparative Example 4, using a single probiotic strain, showed a survival rate of only 62.8% after simulated gastric digestion, lower than the example, demonstrating that the combination of three probiotic strains has a synergistic effect.

[0049] This invention utilizes a scientific combination of birch sap oral liquid with probiotics and prebiotics. The prebiotics provide a growth substrate for the probiotics in the birch sap oral liquid, and the organic acids produced by the probiotics' metabolism synergistically enhance the effects of the natural active ingredients in birch sap. The resulting synbiotic product combines the nutritional activity of birch sap with the intestinal regulatory function of probiotics, with a live bacteria count ≥1×10⁻⁶. 8 CFU / mL, suitable for daily gut health and immunity enhancement.

[0050] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, it is intended that all variations falling within the meaning and scope of equivalents of the claims be included within the present invention.

[0051] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style is merely for clarity. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A birch sap oral liquid, characterized in that, The ingredients include the following parts by weight: 80-95 parts birch sap concentrate, 1-5 parts flavor modifier, 0.5-2 parts stabilizer, and 0.1-1 parts acidity regulator.

2. The birch sap oral liquid according to claim 1, characterized in that, The preparation method of the birch sap concentrate is as follows: collect fresh birch sap, filter it through a 0.45μm filter membrane, refrigerate it at 2-6℃ and let it stand for 12-24 hours, take the supernatant to obtain the birch sap concentrate.

3. The birch sap oral liquid according to claim 1, characterized in that, The flavor modifier is at least one of honey, oligosaccharide syrup, or natural fruit concentrate; the stabilizer is at least one of xanthan gum, sodium carboxymethyl cellulose, or sodium alginate; and the acidity regulator is citric acid or malic acid.

4. The birch sap oral liquid according to claim 1, characterized in that, It also includes 0.1 to 1 part by weight of a natural preservative, which is tea polyphenols or rosemary extract.

5. A birch sap probiotic synbiotic product, characterized in that, Including the following parts by weight of raw materials: The birch sap oral liquid, probiotic fermentation liquid, and prebiotics, as described in any one of claims 1 to 4, comprise 50 to 80 parts.

6. The birch sap probiotic synbiotic product according to claim 5, characterized in that, The preparation method of the probiotic fermentation broth is as follows: *Lactobacillus plantarum*, *Lactobacillus acidophilus*, and *Bifidobacterium longum* are mixed at a live bacteria ratio of 1:0.5–1.5:0.5–1.5, inoculated into MRS liquid medium, and cultured at 35–37°C under anaerobic conditions for 24–48 hours. The cells are collected by centrifugation and resuspended in birch sap oral solution to obtain the probiotic fermentation broth with an effective live bacteria count ≥1×10⁻⁶. 10 CFU / mL.

7. The birch sap probiotic synbiotic product according to claim 5, characterized in that, The prebiotic is a mixture of fructooligosaccharides, galactooligosaccharides, and inulin in a weight ratio of 1:0.5-1.5:0.3-0.

8.

8. A method for preparing a birch sap probiotic synbiotic product as described in any one of claims 5 to 7, characterized in that, Includes the following steps: S01. Preparation of birch sap oral liquid: Fresh birch sap is filtered through a 0.45μm filter membrane, refrigerated and allowed to stand at 2-6℃ for 12-24 hours, the supernatant is taken, flavor modifiers, stabilizers and acidity regulators are added, and the mixture is stirred at 100-300r / min for 10-20 minutes at 20-30℃, and then filled and sterilized to obtain birch sap oral liquid; S02. Preparation of probiotic fermentation broth: Lactobacillus plantarum, Lactobacillus acidophilus and Bifidobacterium longum were activated separately, mixed in proportion and inoculated into MRS liquid culture medium, and cultured at 35-37℃ under anaerobic conditions for 24-48 hours. The bacterial cells were collected by centrifugation and resuspended in birch sap oral solution to obtain probiotic fermentation broth. S03. Preparation of Biostime product: Mix birch sap oral liquid, probiotic fermentation liquid and prebiotics according to the ratio, and stir at 100-300 r / min for 15-30 minutes at 20-30℃ to obtain birch sap probiotic biostime product.

9. The preparation method according to claim 8, characterized in that, The sterilization method described in S01 is low-temperature gradient sterilization: first, treat at 55-60℃ for 15-20 minutes, then raise the temperature to 75-80℃ for 5-10 minutes, and finally rapidly cool to below 4℃.