Fermented milk with synergistic effect and preparation method and application thereof

Abstract

The present application relates to the technical field of health food, and particularly relates to a fermented dairy product with synergistic effect and a preparation method and application thereof. The present application is based on milk base, adds high proportion of green banana pulp, turmeric, pepper and compound probiotics to form a four-element synergistic system, and prepares the fermented dairy product with high probiotic digestion survival rate and multiple health care effects of assisting in improving bone density, assisting in protecting gastric mucosa and assisting in maintaining blood glucose health level through fermentation.

Description

Technical Field

[0001] This invention relates to the field of health food technology, and in particular to a fermented milk with synergistic effects, its preparation method, and its application. Background Technology

[0002] Fermented milk is a widely consumed functional dairy product. However, most existing fermented milk products rely solely on probiotics to regulate the gut, offering limited functionality. To expand its health benefits, current technologies often add turmeric alone for its antioxidant and anti-inflammatory properties, or use pepper alone to enhance turmeric absorption. However, whether using turmeric alone or combining it with pepper, the effects remain relatively limited, failing to simultaneously achieve multi-target health benefits and thus failing to meet diverse bodily conditioning needs. Summary of the Invention

[0003] Therefore, based on the above background, the present invention provides a fermented milk with synergistic effects, its preparation method and application. By adding a reasonable quaternary system of starchy fruit pulp, turmeric, pepper and probiotics, the present invention can not only improve the digestion and survival rate of probiotics, but also achieve multiple health benefits such as assisting in improving bone density, assisting in protecting the gastric mucosa and assisting in maintaining healthy blood sugar levels, thus meeting more diversified needs for body conditioning.

[0004] The technical solution of the present invention: A fermented milk with synergistic effects, by weight, comprises the following raw materials: 70-95 parts of emulsion base; Starchy fruit puree, 1-15 parts; Turmeric 0.05-0.5 parts; Pepper 0.005-0.1 parts; 0.01-0.2 parts probiotics; The mass percentage of green banana pulp in the starchy fruit pulp is not less than 50%. The weight ratio of turmeric to pepper is (1-10):1; The probiotics have a bacterial count ≥2×10⁻⁶. 7 CFU / g.

[0005] Furthermore, the milk base material is selected from one of cow's milk, sheep's milk, reconstituted milk, or modified milk.

[0006] Furthermore, the probiotics are selected from one or more of Bifidobacterium lactis, Lactobacillus rhamnosus, Lactobacillus acidophilus, and Lactobacillus plantarum.

[0007] Furthermore, the probiotics are composed of Lactobacillus rhamnosus and Lactobacillus plantarum. The Lactobacillus plantarum is composed of Lactobacillus plantarum with accession number CGMCC No. 22832 and Lactobacillus plantarum with accession number CGMCC No. 24258. The Lactobacillus rhamnosus is selected from Lactobacillus rhamnosus with accession number GDMCC No: 64053.

[0008] Furthermore, the mass percentage of green banana pulp in the starchy fruit pulp is 100%.

[0009] Furthermore, the preparation of the green banana pulp includes the following steps: After peeling the green bananas, add antioxidants, blend them into a puree, and it's ready to serve.

[0010] Furthermore, the antioxidant is selected from one or more of vitamin C, vitamin E, or rosemary extract.

[0011] Based on the same inventive concept, the present invention also provides a method for preparing fermented milk with synergistic effects, comprising the following steps: 1) After preheating the milk base to 40-55℃, add the starchy fruit pulp and homogenize to obtain the fermentation base; after crushing the turmeric and pepper separately and passing them through an 80-300 mesh sieve, turmeric powder and pepper powder are obtained respectively. 2) After mixing the fermentation base material, turmeric powder, and pepper powder, homogenize and sterilize to obtain the fermentation mixture; 3) After inoculating the fermentation mixture with probiotics, transfer it to a fermentation tank, seal it, and ferment it at 35-40℃ until the pH is 4.4-4.6, and titrate the acidity to 70-80°T; 4) Quickly cool the fermentation system to 2-10℃ at a rate of 2-3℃ / min, and allow it to mature for 12-24 hours.

[0012] Furthermore, in step 4), after rapidly cooling the fermentation system, the jam is added while stirring, and then allowed to ripen for 12-24 hours.

[0013] Furthermore, it includes the following steps: In step 2), pasteurization is performed at a temperature of 90-95℃ for 5-10 minutes, or at 80-85℃ for 20-30 minutes.

[0014] Based on the same inventive concept, the present invention also provides the application of the above-described fermented milk in the preparation of health foods having at least one of the following functions a) to b), wherein the functions include: a) Helps improve bone density; b) Helps protect the gastric mucosa; c) Helps lower blood sugar.

[0015] Furthermore, the health food includes fermented milk beverages, yogurt, yogurt powder, or probiotic solid beverages.

[0016] The beneficial effects achieved by this invention are as follows: This invention uses milk base as a base and adds a high proportion of green banana pulp, turmeric, pepper and compound probiotics to form a quaternary synergistic system. Through fermentation, it produces fermented milk that not only has a high probiotic digestion and survival rate, but also achieves multiple health benefits such as helping to improve bone density, helping to protect the gastric mucosa and helping to maintain healthy blood sugar. Detailed Implementation

[0017] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, 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.

[0018] The technical solution of this invention: A fermented milk with synergistic effects, the raw materials for its preparation by weight include: 70-95 parts of emulsion base; Starchy fruit puree, 1-15 parts; Turmeric 0.05-0.5 parts; Pepper 0.005-0.1 parts; 0.01-0.2 parts probiotics; The mass percentage of green banana pulp in the starchy fruit pulp is not less than 50%. The weight ratio of turmeric to pepper is (1-10):1; The total bacterial count of the probiotics was (2-3) × 10⁻⁶. 7 CFU / g.

[0019] Specifically, the milk matrix can be selected from one of the following: cow's milk, sheep's milk, reconstituted milk, or modified milk.

[0020] The cow milk can be either raw cow milk or cooked cow milk, the sheep milk can be either raw sheep milk or cooked sheep milk, the reconstituted milk is cow milk powder reconstituted with water (usually by mass ratio of 1:8-1:9), and the modified milk is cow milk with added whey protein, casein, lactose and other conditioning ingredients.

[0021] The probiotics are selected from one or more of Bifidobacterium lactis, Lactobacillus rhamnosus, Lactobacillus acidophilus, and Lactobacillus plantarum, preferably a mixture of two or more strains.

[0022] The preparation of the green banana pulp includes the following steps: After peeling the green bananas, add an antioxidant and blend them into a puree. The antioxidant is selected from one or more of vitamin C, vitamin E, or rosemary extract. The amount of antioxidant added is 0.05wt%-5wt% of the weight of the green bananas.

[0023] The term "green banana" is defined according to NY / T517-2002 as follows: It refers to physiologically mature banana fruit that has not yet naturally ripened and has not undergone ethylene ripening treatment; the peel color grade is 1-3 (peel color grades: Grade 1: entirely green, no yellow; Grade 2: greenish peel with a small amount of yellow streaks; Grade 3: mostly green with less yellow, yellow percentage <30%; Grade 4 and above: mostly yellow with less green / entirely yellow, not within the scope of this invention's green banana category), with a green percentage >50%, indicating six-tenths ripeness.

[0024] Preferably, the green banana pulp is prepared using green bananas with a peel color grade of 1 to 3, and more preferably, using green bananas with a grade of 1 to 2.

[0025] Specifically, the preparation of the green banana pulp includes the following steps: After peeling green bananas (grades 1-2), add them to water at a solid-liquid ratio of 1:(1-5) (g / ml), add an antioxidant, and then blend.

[0026] Its preparation includes the following steps: 1) After preheating the milk base to 40-55℃, add the starchy fruit pulp, homogenize, and obtain the fermentation base; 2) After mixing the fermentation base material, turmeric powder (turmeric powder obtained by passing through a 300-mesh sieve) and pepper powder (pepper powder obtained by passing through a 300-mesh sieve), the mixture is homogenized under high pressure (60-65℃, 15-20 MPa) and sterilized (90-95℃, sterilization for 5-10 min or 80-85℃, sterilization for 20-30 min) to obtain the fermentation mixture; 3) When the temperature of the fermentation mixture drops below 37°C, inoculate the fermentation mixture with probiotics, transfer it to a fermentation tank, filling it to 70%-85% of the tank volume. After sealing, allow it to ferment at 35-37°C until the pH reaches 4.4-4.6, and titrate the acidity to 70-80°T. Probiotics are inoculated at 2-3% of the fermentation mixture, and the probiotics are freeze-dried powder.

[0027] 4) Quickly cool the fermentation system to 2-6℃ at a rate of 2-3℃ / min, and allow it to mature for 12-24 hours.

[0028] In practical applications, after rapidly cooling the fermentation system in step 4), add the jam while stirring, and allow it to mature for 12-24 hours to enrich the flavor of the fermented milk.

[0029] Unless otherwise specified, the experimental methods used in the following embodiments are conventional methods; the experiments used in the following embodiments... Unless otherwise specified, all materials were purchased from commercial channels.

[0030] The specific strains of probiotics used in the following examples are: Lactobacillus plantarum, purchased from the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC No. 22832, Latin name Lactobacillus plantarum, deposit address: No. 3, No. 1, Beichen West Road, Chaoyang District, Beijing, deposit date: July 6, 2021; Lactobacillus plantarum, purchased from the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC No. 24258, Latin name Lactobacillus plantarum, deposit address: No. 3, No. 1 Beichen West Road, Chaoyang District, Beijing, deposit date: January 6, 2022; Lactobacillus rhamnosus was purchased from the Guangdong Provincial Center for Microbial Culture Collection (GDMCC No: 64053), located at 5th Floor, Building 59, No. 100 Xianlie Middle Road, Guangzhou, on November 23, 2023.

[0031] Example 1: A fermented milk with synergistic effects, the raw materials for its preparation by weight include: 85 parts skim milk (cooked milk); 8 portions of green banana pulp; Turmeric 0.25 parts; 0.03 parts black pepper; 0.1 part probiotics; The probiotics in this embodiment consist of Lactobacillus plantarum with accession number CGMCC No.22832, Lactobacillus plantarum with accession number CGMCC No.24258, and Lactobacillus rhamnosus with accession number GDMCC No:64053 in a ratio of live bacteria to live bacteria of 1:1:1. The total bacterial activity of the probiotics was 3.0 × 10⁻⁶. 7 CFU / g.

[0032] The preparation of green banana pulp in this embodiment includes the following steps: Peel and slice the green bananas (grade 2), then add 0.05 wt% of vitamin C (based on the weight of the green bananas) and homogenize using a high-shear homogenizer. During homogenization, maintain the material temperature ≤30℃ (using an ice bath for cooling).

[0033] The preparation of fermented milk in this embodiment includes the following steps: 1) After preheating the skim milk to 42±2℃, add the green banana pulp and stir at 2000rpm for 5 minutes until uniform to obtain the fermentation base; 2) Mix the fermentation base material, turmeric powder (turmeric powder obtained by passing through a 300-mesh sieve) and pepper powder (pepper powder obtained by passing through a 300-mesh sieve), and then perform high-pressure homogenization at 60±2℃ and 15 MPa, followed by sterilization (82℃, sterilization for 25 min) to obtain the fermentation mixture; 3) After the fermentation mixture cools down to below 37°C, inoculate probiotics (lyophilized powder) at 2% of the mass of the fermentation mixture. Then, transfer the fermentation mixture to the fermentation tank at a headspace volume ratio of 25%. After sealing, let it ferment at 36±1°C until the pH is 4.4-4.6, and titrate the acidity to 70–80°T. 4) Quickly cool the fermentation system to 4±1℃ at a rate of 2~3℃ / min, and allow it to mature for 24 hours.

[0034] Example 2: A fermented milk with synergistic effects, the raw materials for its preparation by weight include: 85 parts skim milk (cooked milk); 8 portions of green banana pulp; Turmeric 0.1 parts; 0.03 parts black pepper; 0.1 part probiotics.

[0035] Other matters not covered herein are the same as in Example 1.

[0036] Example 3: A fermented milk with synergistic effects, the raw materials for its preparation by weight include: 85 parts skim milk (cooked milk); 8 portions of green banana pulp; Turmeric 0.5 parts; 0.03 parts black pepper; 0.1 part probiotics.

[0037] Other matters not covered herein are the same as in Example 1.

[0038] Example 4: A fermented milk with synergistic effects, the raw materials for its preparation by weight include: 85 parts skim milk (cooked milk); 3 portions of green banana puree; Turmeric 0.25 parts; 0.03 parts black pepper; 0.1 part probiotics; Other matters not covered herein are the same as in Example 1.

[0039] Example 5: A fermented milk with synergistic effects, the raw materials for its preparation by weight include: 85 parts skim milk (cooked milk); 3 portions of green banana puree; Turmeric 0.25 parts; 0.03 parts black pepper; 0.01 parts probiotics; Other matters not covered herein are the same as in Example 1.

[0040] Example 6: A fermented milk with synergistic effects, the raw materials for its preparation by weight include: 85 parts skim milk (cooked milk); 3 portions of green banana puree; Turmeric 0.25 parts; 0.03 parts black pepper; 0.2 parts probiotics; Other matters not covered herein are the same as in Example 1.

[0041] Comparative Example 1: Fermented milk. Compared to Example 1, the preparation of this comparative example includes the following steps: After preheating the skim milk to 42±2℃, add the green banana pulp and stir at 2000rpm for 5 minutes until uniform to obtain the fermentation base. The fermentation base, turmeric powder (turmeric powder pulverized and passed through a 300-mesh sieve), and pepper powder (pepper powder pulverized and passed through a 300-mesh sieve) were mixed and homogenized under high pressure at 60±2℃ and 15 MPa, and then sterilized (82℃, sterilization for 25 min) to obtain the fermentation mixture. After the fermentation mixture cooled to below 37℃, probiotics (lyophilized powder) were inoculated at 2% of the mass of the fermentation mixture and then refrigerated at 4℃ for later use.

[0042] Other matters not covered herein are the same as in Example 1.

[0043] Compared to Example 1, this comparative example omits the fermentation step.

[0044] Comparative Example 2: Fermented milk, the raw materials for its preparation by weight include: 85 parts skim milk (cooked milk); 0.1 part probiotics.

[0045] Its preparation includes the following steps: 1) After preheating the skim milk (82℃, sterilize for 25 min), cool it down to below 37℃, inoculate it with probiotics at a rate of 2% of the skim milk mass, transfer the fermentation mixture to the fermentation tank with a headspace volume ratio of 25%, seal it, and let it ferment at 36±1℃ until the pH is 4.4-4.6, and titrate the acidity to 70-80°T; 3) Quickly cool the fermentation system to 4±1℃ at a rate of 2~3℃ / min, and allow it to mature for 24 hours.

[0046] Other matters not covered herein are the same as in Example 1.

[0047] Comparative Example 3: Fermented milk, the raw materials for its preparation by weight include: 85 parts skim milk (cooked milk); Turmeric 0.25 parts; 0.1 part probiotics.

[0048] Its preparation includes the following steps: 1) After preheating the skim milk to 42±2℃, add turmeric powder (turmeric powdered and passed through a 300-mesh sieve), then homogenize under high pressure at 60±2℃ and 15 MPa, and then sterilize (82℃, sterilize for 25 min) to obtain the fermentation mixture; 3) After cooling the fermentation mixture to below 37°C, inoculate it with probiotics (lyophilized powder) at 2% of the mass of the fermentation mixture. Then, transfer the fermentation mixture to the fermentation tank at a headspace volume ratio of 25%. After sealing, allow it to ferment at 36±1°C until the pH reaches 4.4-4.6, and titrate the acidity to 70–80°T. 4) Quickly cool the fermentation system to 4±1℃ at a rate of 2~3℃ / min, and allow it to mature for 24 hours.

[0049] This comparative example, compared to Example 1, lacks black pepper and green banana pulp.

[0050] Other matters not covered herein are the same as in Example 1.

[0051] Comparative Example 4: Fermented milk, the raw materials for its preparation by weight include: 85 parts skim milk (cooked milk); 0.03 parts pepper; 0.1 part probiotics.

[0052] Its preparation includes the following steps: 1) After preheating the skim milk to 42±2℃, add the starchy fruit puree and stir at 2000rpm for 5 minutes until uniform to obtain the fermentation base; 2) Mix the fermentation base material and pepper powder (obtained by crushing pepper and passing it through a 300-mesh sieve), then homogenize it under high pressure at 60±2℃ and 15 MPa, and then sterilize it (82℃, sterilization for 25 min) to obtain the fermentation mixture; 3) After the fermentation mixture cools down to below 37°C, inoculate probiotics (lyophilized powder) at 2% of the mass of the fermentation mixture, and then transfer it to the fermentation tank at a headspace volume ratio of 25%. After sealing, let it ferment at 36±1°C until the pH is 4.4-4.6, and titrate the acidity to 70–80°T. 4) Quickly cool the fermentation system to 4±1℃ at a rate of 2~3℃ / min, and allow it to mature for 24 hours.

[0053] That is, this comparative example lacks turmeric and green banana juice compared to Example 1.

[0054] Other matters not covered herein are the same as in Example 1.

[0055] Comparative Example 5: Fermented milk, the raw materials for its preparation by weight include: 85 parts skim milk (cooked milk); 8 portions of green banana pulp; 0.1 part probiotics.

[0056] Its preparation includes the following steps: 1) After preheating the skim milk to 42±2℃, add the starchy fruit puree and stir at 2000rpm for 5 minutes until uniform to obtain the fermentation base; 2) After sterilizing the fermentation substrate (82℃, sterilization for 25 min), wait for it to cool down to below 37℃, then inoculate it with probiotics (lyophilized powder) at 2% of the mass of the fermentation substrate, and then transfer it to the fermentation tank at a headspace volume ratio of 25%. After sealing, let it ferment at 36±1℃ until the pH is 4.4-4.6, and titrate the acidity to 70–80°T; 4) Quickly cool the fermentation system to 4±1℃ at a rate of 2~3℃ / min, and allow it to mature for 24 hours.

[0057] Other matters not covered herein are the same as in Example 1.

[0058] Comparative Example 6: Fermented milk, the raw materials for its preparation by weight include: 85 parts skim milk (cooked milk); Turmeric 0.25 parts; 0.03 parts pepper; 0.1 part probiotics; Its preparation includes the following steps: 1) After preheating the skim milk to 42±2℃, add turmeric powder (turmeric powder obtained by passing through a 300-mesh sieve) and pepper powder (pepper powder obtained by passing through a 300-mesh sieve). Then, perform high-pressure homogenization at 60±2℃ and 15 MPa, and then sterilize (82℃, sterilization for 25 min) to obtain the fermentation mixture. 3) After the fermentation mixture cools down to below 37°C, inoculate probiotics at 2% of the fermentation mixture mass, then transfer them to the fermentation tank at a headspace volume ratio of 25%. After sealing, allow it to ferment at 36±1°C until the pH reaches 4.4-4.6, and titrate the acidity to 70–80°T. 4) Quickly cool the fermentation system to 4±1℃ at a rate of 2~3℃ / min, and allow it to mature for 24 hours.

[0059] Other matters not covered herein are the same as in Example 1.

[0060] Comparative Example 7: Fermented milk, the raw materials for its preparation by weight include: 85 parts skim milk (cooked milk); 8 portions of green banana pulp; Turmeric 0.25 parts; 0.1 part probiotics; Its preparation includes the following steps: 1) After preheating the skim milk to 42±2℃, add the green banana pulp and stir at 2000rpm for 5 minutes until uniform to obtain the fermentation base; 2) After mixing the fermentation base material and turmeric powder (turmeric powdered and passed through a 300-mesh sieve), the mixture is homogenized under high pressure at 60±2℃ and 15 MPa, and then sterilized (82℃, sterilization for 25 min) to obtain the fermentation mixture. 3) After the fermentation mixture cools down to below 37°C, inoculate probiotics at 2% of the weight of the fermentation mixture, then transfer the fermentation mixture to the fermentation tank with a headspace volume ratio of 25%. After sealing, let it ferment at 36±1°C until the pH is 4.4-4.6, and titrate the acidity to 70–80°T. 4) Quickly cool the fermentation system to 4±1℃ at a rate of 2~3℃ / min, and allow it to mature for 24 hours.

[0061] Other matters not covered herein are the same as in Example 1.

[0062] Comparative Example 8: Fermented milk, the raw materials for its preparation by weight include: 85 parts skim milk (cooked milk); 8 portions of green banana pulp; 0.03 parts black pepper; 0.1 part probiotics; Its preparation includes the following steps: 1) After preheating the skim milk to 42±2℃, add the green banana pulp and stir at 2000rpm for 5 minutes until uniform to obtain the fermentation base; 2) After mixing the fermentation base material and pepper powder (obtained by crushing pepper and passing it through a 300-mesh sieve), the mixture is homogenized under high pressure at 60±2℃ and 15 MPa, and then sterilized (82℃, sterilization for 25 min) to obtain the fermentation mixture. 3) After the fermentation mixture cools down to below 37°C, inoculate probiotics at 2% of the weight of the fermentation mixture, then transfer the fermentation mixture to the fermentation tank with a headspace volume ratio of 25%. After sealing, let it ferment at 36±1°C until the pH is 4.4-4.6, and titrate the acidity to 70–80°T. 4) Quickly cool the fermentation system to 4±1℃ at a rate of 2~3℃ / min, and allow it to mature for 24 hours.

[0063] Other matters not covered herein are the same as in Example 1.

[0064] Comparative Example 9: Fermented milk, the raw materials for its preparation by weight include: 85 parts skim milk (cooked milk); 8 portions of green banana pulp; Turmeric 0.25 parts; 0.03 parts black pepper; 0.1 part probiotics; Its preparation includes the following steps: 1) After preheating the skim milk to 42±2℃, add the green banana pulp and stir at 2000rpm for 5 minutes until uniform to obtain the fermentation base; 2) Sterilize the fermentation substrate (82℃, sterilize for 25 min). After cooling to below 37℃, inoculate with probiotics (lyophilized powder) at 2% of the fermentation substrate. Then transfer to the fermentation tank at a headspace volume ratio of 25%. After sealing, let it ferment at 36±1℃ until the pH is 4.4-4.6. Titrate the acidity to 70–80°T. 4) Quickly cool the fermentation system to 4±1℃ at 2~3℃ / min, add sterilized turmeric powder (turmeric powder obtained by passing through a 300-mesh sieve) and pepper powder (pepper powder obtained by passing through a 300-mesh sieve), mix, and then perform high-pressure homogenization at 60±2℃ and 15 MPa, followed by 24 hours of post-ripening.

[0065] The fermented milk prepared in the above examples and comparative examples was subjected to relevant experimental tests.

[0066] (1) Survival rate of probiotics in gastrointestinal fluid Take 1g of the final fermentation product and add 9mL of simulated gastric juice (NaCl 2g / L, pepsin 3.2g / L, pH adjusted to 3.0 with HCl). Incubate at 37℃ with shaking for 90 minutes; take 1 mL of the gastric fluid-treated sample and add 9 mL of simulated intestinal fluid (KH2PO4 6.8 g / L, pH adjusted to 6.8 with NaOH, trypsin 10 g / L); incubate at 37℃ with shaking for 120 minutes, then culture using the MRS agar plate pour method, and anaerobic culture at 37℃ for 48 hours. Count the colonies to obtain the number of viable bacteria after simulated digestion. Using the same colony detection method as after simulated digestion, detect the number of viable bacteria before simulated digestion to obtain the initial viable bacteria count.

[0067] Survival rate = (number of viable bacteria after simulated digestion / initial number of viable bacteria) × 100%.

[0068] The results are shown in Table 1.

[0069] Table 1: Probiotic survival rate in gastrointestinal fluid (%)

[0070] As shown in the table above, Comparative Example 2 had the lowest probiotic survival rate, indicating that simply adding probiotics to the milk base resulted in significant inactivation after fermentation and digestion by gastrointestinal fluids. Adding turmeric and pepper alone only slightly improved the survival rate compared to Comparative Example 2, with an increase of less than 5%. However, adding banana pulp significantly improved the probiotic survival rate compared to Comparative Example 2. Analysis suggests that banana pulp enhances the gastrointestinal survival rate of probiotics, primarily due to the physical encapsulation of resistant starch and prebiotic nutritional support. Comparative Examples 6 and 7, in addition to turmeric and pepper, and banana and turmeric, further improved the probiotic survival rate. The examples, which simultaneously added banana pulp, turmeric, and pepper, forming a quaternary system with the probiotics, showed significantly higher probiotic survival rates after gastrointestinal digestion compared to the comparative examples. This demonstrates that banana pulp, turmeric, and pepper have a synergistic effect in improving the survival rate of probiotics after gastrointestinal digestion. In Example 2, the amount of turmeric added was too high. High concentrations of turmeric slightly inhibited probiotics, resulting in a slightly lower survival rate than in Example 1. In Example 4, the amount of green banana pulp added was reduced, weakening the prebiotic and physical protective effects, and significantly decreasing the survival rate. The survival rate of probiotics in the unfermented Comparative Example 1 was much lower than that in the fermented Example 1, indicating that fermentation is a necessary step to improve probiotic survival. Comparative Example 9, which was the experimental group with added turmeric powder and pepper powder after fermentation, showed a slight improvement compared to Comparative Example 5, which only contained green banana pulp, but was still far lower than that of Example 1, which was fed before fermentation.

[0071] (2) Changes in resistant starch content in green banana pulp Take 5g of fermentation mixture (this is the material after mixing the raw materials) and 5g of fermented milk, and determine the resistant starch content according to AOAC2002.02 (standard method for determination of resistant starch). The resistant starch content of the fermentation mixture is recorded as W0, and the resistant starch content of the fermented milk is recorded as W1. Calculate the resistant starch retention rate = (W1 / W0) × 100%. The results are shown in Table 2.

[0072] Table 2: Resistant starch retention rate (%)

[0073] As shown in the table above, Comparative Example 5, containing only green banana pulp and probiotics, had the lowest resistant starch retention rate after fermentation, indicating that amylases in the system significantly degraded resistant starch during fermentation. The addition of turmeric significantly improved the resistant starch retention rate, likely because the polyphenolic structure of turmeric can inhibit amylase activity, reducing resistant starch decomposition. Example 1 showed the highest resistant starch retention rate after fermentation compared to other examples, suggesting that while pepper itself does not inhibit amylase, it can enhance the amylase-inhibiting effect of turmeric, resulting in greater resistant starch retention. Example 3, with the highest turmeric addition, exhibited the strongest amylase inhibition and the highest retention rate. The unfermented Comparative Example 1 showed almost no degradation of resistant starch due to the lack of enzymatic hydrolysis during fermentation. The resistant starch retention rate of Comparative Example 9 was similar to that of Comparative Example 5, which contained only green banana pulp.

[0074] (4) Sensory evaluation A professional sensory evaluation panel of 10 people scored each item on a 9-point scale (1 = very poor, 9 = very good), and the results are shown in Table 3 below.

[0075] Table 3: Sensory Ratings

[0076] As shown in the table above, Comparative Example 6, without green banana pulp, had the lowest smoothness, flavor acceptability, and mellowness among all samples. The spiciness of turmeric and pepper was directly exposed, severely affecting the palatability of the product. However, after adding green banana pulp, the smoothness and mellowness were significantly improved. Analysis shows that the natural pectin and starch in green bananas can coat the turmeric and pepper particles, preventing direct contact between the spicy substances and the taste buds on the tongue, while simultaneously improving the consistency and smoothness of the system. In Example 3, the excessive amount of powdered turmeric led to a resurgence of spiciness and a decrease in mellowness. Example 2, with its lower turmeric content, showed the best sensory performance. In Example 4, with a reduced amount of green banana pulp, both smoothness and mellowness decreased simultaneously, indicating that green banana pulp is a key component for improving sensory qualities. Comparative Example 9 had significantly lower scores in both mellowness and smoothness than Example 1.

[0077] Each test data set had 3 parallel samples. The data were processed using SPSS 26.0. The results are expressed as Mean ± SD. The t-test was used for comparisons between groups, and p < 0.05 was considered statistically significant.

[0078] The efficacy and function of the fermented milk in the examples and comparative examples were verified.

[0079] (1) Bone mineral density Six-week-old female SD rats were purchased and, after one week of acclimatization feeding, bilateral ovariectomy was performed to establish an estrogen-deficient osteoporosis model. Five days after surgery, blood was collected from the tail tip to determine serum estradiol levels and assess model success. Rats with successful modeling were randomly divided into four groups of eight: an example group, a control group, and a model group. Eight normal mice were randomly selected as the sham-operated group. The example groups and comparative groups were each given 5 ml of the corresponding fermented milk by gavage every day. That is, the example group was given the fermented milk of example 1 by gavage, the example group was given the fermented milk of example 2 by gavage, the comparative group was given the fermented milk of the comparative example by gavage, the comparative group was given the fermented milk of the comparative example by gavage, and so on. Both the sham surgery group and the model group were given 5 ml of skim milk by gavage daily.

[0080] After 12 weeks of continuous intervention, blood was drawn under anesthesia, and the bilateral femurs and tibias were separated. Serum tests: CTX-I (bone resorption) and OCN (osteocalcin) (bone formation).

[0081] Bone examination: Bone mineral density (BMD) of the femur (right femur) was determined by dual-energy X-ray absorptiometry (DXA).

[0082] The results are shown in Table 4.

[0083] Table 4: Bone Mineral Demand

[0084] As shown in the table above, the model group exhibited a significant decrease in bone mineral density, a doubling of the bone resorption marker CTX-Ⅰ, and a decrease in the bone formation marker OCN, indicating successful replication of the pathological state of ovariectomized osteoporosis. In Comparative Example 2, which only included probiotics, bone mineral density showed only a slight increase; the effects of turmeric and pepper alone were weak. In Comparative Example 5, the binary system of banana pulp and probiotics showed a significantly better effect on improving bone mineral density than probiotics alone. In Comparative Example 6, the simultaneous addition of turmeric and pepper resulted in a better effect on improving bone mineral density than adding banana alone, but still weaker than the quaternary system in Example 1. In Example 1, femoral bone mineral density was close to the normal level of the sham surgery group.

[0085] (2) Gastric mucosa Six-week-old SD rats were purchased and, after one week of acclimatization, were randomly divided into groups of eight rats each: the example group and the comparative group, the blank control group and the model group. Under normal feeding conditions and free access to water, the example group and the comparative group were administered 5 ml of the corresponding fermented milk by gavage daily. That is, the example group was administered the fermented milk of example 1 by gavage, the example group was administered the fermented milk of example 2 by gavage, the comparative group was administered the fermented milk of the comparative example by gavage, the comparative group was administered the fermented milk of the comparative example by gavage, and so on.

[0086] Both the blank control group and the model group were given 5 ml of skim milk by gavage daily.

[0087] Gavage was administered continuously for 7 days.

[0088] Then, 1 hour after the last gavage, except for the blank control group, the other rats were gavage with 1 mL of anhydrous ethanol per 100 g body weight to induce gastric injury. After fasting for 1 hour, the victim was anesthetized and euthanized, and the intact stomach was removed by dissection. The stomach was cut open along the greater curvature, rinsed with saline solution, and the area of ​​gastric mucosal erosion and bleeding was photographed and recorded. Then the percentage of the stomach damaged area was calculated.

[0089] Detection of SOD, MDA, and inflammatory factor TNF-α in gastric tissue homogenate; The results are shown in Table 5.

[0090] Table 5: Gastric Injuries

[0091] As shown in the table above, after ethanol induction, the model group exhibited extensive erosion and bleeding of the gastric mucosa, a surge in inflammatory factor TNF-α, a sharp drop in antioxidant enzyme SOD, and an increase in oxidative product MDA, successfully replicating the acute gastric injury model. The gastric injury areas in Comparative Examples 5 and 6 were significantly smaller than those in the single-component groups, indicating that banana pulp, turmeric, and pepper have a certain protective effect on the gastric mucosa. Example 1 showed a gastric injury area close to the normal blank level, with the highest injury inhibition rate, significantly superior to all comparative groups.

[0092] (3) Blood glucose Six-week-old SD rats were purchased and, after one week of acclimatization, were randomly divided into groups of eight rats each: the experimental group and the comparative group, the blank control group and the high-fat model group. In addition to being fed a high-fat diet daily, the experimental and control groups were gavaged with 5 ml of the corresponding fermented milk each day. That is, the experimental group was gavaged with the fermented milk of the first example, the experimental group was gavaged with the fermented milk of the first example, the experimental group was gavaged with the fermented milk of the second example, the comparative group was gavaged with the fermented milk of the comparative example, the comparative group was gavaged with the fermented milk of the comparative example, and so on.

[0093] The blank control group was fed regular food daily, and was given 5 ml of skim milk by gavage daily.

[0094] The high-fat model group was fed a high-fat diet daily, and was also given 5 ml of skim milk by gavage daily. After 6 weeks of continuous intervention, all rats were fasted for 6 hours (with free access to water), and blood was collected by tail vein puncture. Fasting blood glucose levels were measured using a glucometer, and the data were recorded. Blood was also collected from the orbital sinus of mice, serum was separated, and TC content was measured according to the TC kit instructions. The results are shown in Table 6.

[0095] Table 6: Blood Glucose Testing

[0096] As shown in the table above, after long-term high-fat feeding, fasting blood glucose, area under the OGTT curve, and total cholesterol in the model group were significantly increased, successfully inducing dietary glucose and lipid metabolism disorders.

[0097] Example 1: Fasting blood glucose was close to normal levels, OGTT-AUC decreased by 48.2% compared to the model group, and total cholesterol was significantly improved; the effect of the example group was significantly better than any single component and binary combination.

[0098] All animal experimental data were processed using SPSS 26.0. The results are expressed as Mean ± SD. The t-test was used for comparisons between groups. The p-value of the animal experimental groups was <0.05, indicating a significant difference.

[0099] No rats died in any of the above animal experiments.

[0100] The present invention and its embodiments have been described above. This description is not restrictive, and the embodiments shown are only one of the embodiments of the present invention. The actual structure is not limited to this. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the present invention, they should all fall within the protection scope of the present invention.

Claims

1. A fermented milk with synergistic effects, characterized in that, By weight, the raw materials for its preparation include: 70-95 parts of emulsion base; Starchy fruit puree, 1-15 parts; Turmeric 0.05-0.5 parts; Pepper 0.005-0.1 parts; 0.01-0.2 parts probiotics; The mass percentage of green banana pulp in the starchy fruit pulp is not less than 50%. The weight ratio of turmeric to pepper is (1-10):1; The probiotics have a bacterial count ≥2×10⁻⁶. 7 CFU / g.

2. The fermented milk with synergistic effect according to claim 1, characterized in that, The milk base material is selected from one of the following: cow's milk, sheep's milk, reconstituted milk, or modified milk.

3. The fermented milk with synergistic effect according to claim 1, characterized in that, The probiotics are selected from one or more of Bifidobacterium lactis, Lactobacillus rhamnosus, Lactobacillus acidophilus, and Lactobacillus plantarum.

4. The fermented milk with synergistic effect according to claim 1, characterized in that, The mass percentage of green banana pulp in the starchy fruit pulp is 100%.

5. A fermented milk with synergistic effect according to any one of claims 1 to 4, characterized in that, The preparation of the green banana pulp includes the following steps: After peeling the green bananas, add antioxidants, blend them into a puree, and it's ready to serve.

6. A fermented milk with synergistic effect according to claim 5, characterized in that, The antioxidant is selected from one or more of vitamin C, vitamin E, or rosemary extract.

7. A method for preparing fermented milk with synergistic effects as described in any one of claims 1 to 6, characterized in that, Includes the following steps: 1) After preheating the milk base to 40-55℃, add the starchy fruit pulp and homogenize to obtain the fermentation base; after crushing the turmeric and pepper separately and passing them through an 80-300 mesh sieve, turmeric powder and pepper powder are obtained respectively. 2) After mixing the fermentation base material, turmeric powder, and pepper powder, homogenize and sterilize to obtain the fermentation mixture; 3) After inoculating the fermentation mixture with probiotics, transfer it to a fermentation tank, seal it, and ferment it at 35-40℃ until the pH is 4.4-4.6, and titrate the acidity to 70-80°T; 4) Quickly cool the fermentation system to 2-10℃ at a rate of 2-3℃ / min, and allow it to mature for 12-24 hours.

8. The method for preparing fermented milk with synergistic effect according to claim 7, characterized in that, Includes the following steps: In step 2), pasteurization is performed at a temperature of 90-95℃ for 5-10 minutes, or at 80-85℃ for 20-30 minutes.

9. The use of a fermented milk with synergistic effect as described in any one of claims 1 to 6, or a fermented milk prepared by the preparation method described in claim 7 or 8, in the preparation of health foods having at least one of the following functions a) to b), characterized in that, The functions include: a) Helps improve bone density; b) Helps protect the gastric mucosa; c) Helps lower blood sugar.

10. The application according to claim 9, characterized in that, The health food products include fermented milk beverages, yogurt, yogurt powder, or probiotic solid beverages.

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