CN104544086B - A health food capable of improving intestinal flora and preparation method thereof - Google Patents

Abstract

The invention discloses a health food capable of improving intestinal flora and a preparation method thereof, which can adjust intestinal flora from various aspects such as increasing the type and quantity of probiotics, increasing nutrients of probiotics, inhibiting the growth of harmful bacteria, and increasing human immunity. Group, improve gastrointestinal function. Using probiotic powders such as Lactobacillus plantarum as the main raw materials, scientifically compound edible fungus extracts and modified dietary fiber; snow lotus that can significantly improve human immunity, anti-inflammatory and analgesic, and has anti-oxidation, anti-radiation and anti-fatigue functions culture extracts, etc., while increasing the types of intestinal probiotic flora, it significantly enhanced the colonization ability and colonization time of endogenous and exogenous probiotics in the human intestinal tract, and effectively inhibited intestinal harmful bacteria, especially leather. The growth and reproduction of Lambert-negative bacteria fully regulate the composition of intestinal probiotic flora, and prepare a health food with strong probiotic properties, significantly improving human immunity, and improving intestinal flora.

Description

A health food capable of improving intestinal flora and preparation method thereof

technical field

The invention relates to health food, in particular to a health food capable of improving intestinal flora and a preparation method thereof.

Background technique

Improving gastrointestinal function includes four functions: defecation, regulation of intestinal flora, promotion of digestion, and auxiliary protection against gastric mucosal damage. The balance of intestinal bacteria is affected by the host's physiology, food, drugs, and the interaction of intestinal bacteria. Cause many intestinal diseases. Therefore, increasing the number of beneficial bacteria in the intestines and reducing the number of harmful bacteria is the key to ensuring the healthy operation of the stomach.

Dysbacteriosis refers to a state in which the proportion of various species in the normal flora of a certain part of the body changes greatly and exceeds the normal range, and the resulting disease is called dysbacteriosis or flora alternation (microbial selection and substitution). When the flora is out of balance, superinfection or superinfection is often caused, that is, another new pathogenic bacteria infection occurs during the treatment of the primary infection. The occurrence of flora imbalance is more common in the use of antibiotics and chronic wasting diseases. After long-term and large-scale application of broad-spectrum antibiotics clinically, most sensitive bacteria and normal flora are inhibited or killed, but drug-resistant bacteria gain a survival advantage and multiply to cause disease. For example, drug-resistant Staphylococcus aureus causes diarrhea, sepsis, Candida albicans, which is not sensitive to antibiotics, causes oral thrush, vaginitis, intestinal and anal infections.

At present, the ways to adjust the intestinal flora are mainly to supplement the types and quantities of probiotics, to supplement the nutrients (prebiotic factors) required by probiotics, to inhibit or kill harmful intestinal bacteria (mainly Gram-negative bacteria), and to strengthen the human body. Immunity is to improve the phagocytosis of harmful bacteria by macrophages to achieve the purpose of intestinal flora balance. Chinese patent CN 10155908A discloses a preparation method of a probiotic preparation for reducing blood fat and regulating intestinal flora. The steps are (1) high-density culture of Kefir-derived Lactobacillus plantarum MA2 to obtain a fermentation broth whose cell density is not less than 10 ⁸ cfu/mL; (2) the above-mentioned fermentation broth is collected by centrifugation to obtain the cells, and a protective agent is added, Freeze-dried into bacterial powder; (3) Add oligosaccharide mixture to the freeze-dried bacterial powder and mix evenly to obtain the finished probiotic preparation. This product not only has the function of lowering blood fat, but also has the physiological function of regulating intestinal flora. It can treat and prevent symptoms of hyperlipidemia and regulate intestinal flora. It is non-toxic, safe, and has a long shelf life. It can be made into capsules and microcapsules. , granules, tablets, etc. Chinese patent CN 102511707B discloses a health food for regulating intestinal tract and its preparation method, including the following components in parts by weight: natural plant extract 50-60%; fructooligosaccharide 8-12%; probiotics 2 -3%; 20-30% honey; wherein, the natural plant extracts include fig extract, prune extract, tamarind extract, candied date extract, and the weight ratio is 10:1:1:1. Crush the natural plant extracts; weigh the honey and heat it to boiling in an evaporating dish, and take it off immediately when bubbles appear on the surface of the honey; mix the weighed natural plant extracts with fructooligosaccharides and probiotics. Wait until the temperature of the honey drops to 30-40°C before adding it to make a dough-like soft material; place the live dough-like soft material so that the medicinal material and honey ingredients are fully mixed and moistened to make spherical pellets. This product uses pure natural plant extracts, fructooligosaccharides, and probiotics as the main raw materials to regulate intestinal function without stimulating the intestinal tract and achieve the effect of preventing and treating constipation. Chinese patent CN 103054938A discloses an oral preparation for regulating gastrointestinal flora imbalance, which relates to an oral preparation. The present invention solves the problem of long-term and large-scale clinical application of broad-spectrum antibiotics to regulate gastrointestinal flora imbalance and produce drug resistance. The oral preparation of the present invention is made from inulin, ginseng extract, Atractylodes macrocephala extract, poria cocos extract and licorice extract. The oral preparation for improving gastrointestinal function of the invention has scientific formula, easy-to-obtain raw materials, convenient preparation, obvious effects, little side effects and is suitable for industrialized production.

The above-mentioned published patents use traditional probiotics, prebiotic factors and their combination, no probiotics with stronger probiotic properties have been isolated or cultivated, and the biological activity of probiotics is not very satisfactory. lag behind, and less research has been done on the improvement of intestinal probiotics by inhibiting harmful intestinal bacteria, enhancing human immunity and improving the phagocytosis of harmful bacteria by macrophages.

Contents of the invention

The technical problem solved by the present invention is to overcome the defects of the existing health care products for improving gastrointestinal function, and adjust the intestinal bacteria from various aspects such as increasing the types and quantities of probiotics, increasing the nutrients of probiotics, inhibiting the growth of harmful bacteria, and increasing human immunity. Group, improve gastrointestinal function. Using probiotic powder such as Lactobacillus plantarum as the main raw material, scientific compound can repair cell tissue, have anti-ulcer effect, anti-oxidation effect, free radical scavenging effect and anti-aging effect, which can significantly improve the overall immunity of the human body and enhance physical strength, improve Edible fungus extract with gastrointestinal function; modified dietary fiber containing high content of soluble cellulose; Saussurea officinalis culture extract that can significantly improve human immunity, anti-inflammatory and analgesic, and has anti-oxidation, anti-radiation and anti-fatigue functions etc. as raw materials, while increasing the types of intestinal probiotic flora, it significantly enhanced the colonization ability and colonization time of endogenous and exogenous probiotics in the human intestinal tract, and effectively inhibited intestinal harmful bacteria, especially Gram The growth and reproduction of negative bacteria can fully regulate the composition of intestinal probiotic flora, and prepare a health food with strong probiotic properties, significantly improve human immunity, and improve intestinal flora.

In order to achieve the above object, the present invention adopts the following technical solutions:

A health food capable of improving intestinal flora, prepared from the following raw materials in parts by weight:

5-50 parts of D-mannitol, 5-30 parts of maltodextrin, 5-30 parts of microcrystalline cellulose, 5-30 parts of probiotic powder, 5-20 parts of modified dietary fiber, 3- 15 parts, 3-15 parts of isomalt, 3-15 parts of concentrated whey protein, 2-12 parts of edible fungus extract, 3-10 parts of snow lotus culture extract, 2-10 parts of pectin decomposition product, 1-10 parts of α-cyclodextrin, 0.1-3 parts of citric acid, 0.1-3 parts of magnesium stearate, 0.1-3 parts of milk essence, 0.01-3 parts of β-carotene;

Preferably, the health food that can improve intestinal flora is prepared from the following raw materials in parts by weight:

15-35 parts of D-mannitol, 10-20 parts of maltodextrin, 10-20 parts of microcrystalline cellulose, 10-20 parts of probiotic powder, 8-12 parts of modified dietary fiber, 7- 11 parts, 7-11 parts of isomalt, 7-11 parts of concentrated whey protein, 5-10 parts of edible fungus extract, 5-8 parts of snow lotus culture extract, 5-7 parts of pectin decomposition product, 1.5-5 parts of α-cyclodextrin, 1.5-2.5 parts of citric acid, 1.5-2.5 parts of magnesium stearate, 1.5-2.5 parts of milk essence, 1-2 parts of β-carotene;

More preferably, the health food that can improve intestinal flora is prepared from the following raw materials in parts by weight:

25 parts of D-mannitol, 15 parts of maltodextrin, 15 parts of microcrystalline cellulose, 15 parts of probiotic powder, 10 parts of modified dietary fiber, 9 parts of xylooligosaccharide, 9 parts of isomalt, concentrated 9 parts of whey protein, 8 parts of edible mushroom extract, 7 parts of snow lotus culture extract, 6 parts of pectin decomposition product, 3 parts of α-cyclodextrin, 2 parts of citric acid, 2 parts of magnesium stearate, milk 2 parts of essence, 1.5 parts of β-carotene;

Further, the probiotic powder includes, but is not limited to, one or more of the following probiotic powders: for example: Lactobacillus plantarum, Bifidobacterium bifidum, Bifidobacterium infantis (B infantis), Bifidobacterium longum (B.longum), Bifidobacterium breve (B.breve), Bifidobacterium adolescentis (B.adolescentis), Lactobacillus bulgaricus (Lactobacillus.Bulgaricus), Lactobacillus acidophilus (L. acidophilus), Lactobacillus casei (Lactobacillus Casey), Streptococcus thermophilus (Streptococcus thermophilus); also include one or more of fungal powders used in health food, such as: Saccharomyces cerevisiae, Candida utilis (Cadida atilis), Kluyveromyces lactis, Saccharomyces carlsbergensis, Paecilomyces hepiali Chen et Dai, sp.nov, Hirsutella hepiali Chenet Shen ), Ganoderma lucidum, Ganoderma sinensis, Ganodermatsugae, Monacus anka, Monacus purpureus;

The probiotic live bacteria content of the probiotic powder is: 7x10 ¹² -9x10 ¹² cfu/g;

Preferably, the probiotic powder is uniformly mixed with the following powders in parts by weight: 40-50 parts of Lactobacillus plantarum, 30-45 parts of Bifidobacterium longum, 25-35 parts of Bifidobacterium bifidum, and Bifidobacterium adolescent Bacillus 15-20 parts, Lactobacillus bulgaricus 15-20 parts, Lactobacillus acidophilus 10-15 parts, Lactobacillus casei 8-10 parts, Streptococcus thermophilus 8-10 parts, Saccharomyces cerevisiae 8-10 parts 4-6 parts of Trichosomyces;

Preferably, the Lactobacillus plantarum powder is prepared by Lactobacillus plantarum (Lactobacillus plantarum) tlj-2014, which has been preserved in the General Microorganism Center of China Committee for Culture Collection of Microorganisms (CGMCC for short, address It is: No. 3, No. 1, Beichen West Road, Chaoyang District, Beijing. Institute of Microbiology, Chinese Academy of Sciences. Zip code: 100101), the preservation number is CGMCC NO.9405, and the classification name is Lactobacillus plantarum.

Further, the modified dietary fiber is obtained by processing the dietary fiber through physical, chemical or biological methods, and is a fiber with high content of soluble cellulose, strong biological activity, and important and positive effects on intestinal probiotics Compared with ordinary dietary fiber, its biological activity is stronger: 1) The content of soluble cellulose is high, and it is easier to be used by probiotics, which can improve the growth and reproduction ability of probiotics in the intestinal tract, and increase the concentration of probiotics. 2) Strong adsorption capacity, after modification, the specific surface area of cellulose increases, the grid structure is rich, the adsorption force is enhanced, and cholesterol is chelated and adsorbed The organic molecules of bile acids and bile acids have stronger ability to inhibit the absorption of them by the human body; 3) The ion exchange capacity is enhanced, and the adsorption effect on metal elements, especially heavy metal elements is stronger; 4) The water holding capacity, swelling property and thickening property are better Strong and not affected by acid, alkali, and salt, 5) regulate and maintain the colonization time of intestinal flora, enhance the digestion and absorption capacity of the intestinal tract, and improve human immunity; 6) promote gastrointestinal motility, slow down and eliminate gastric 7) strong embedding effect, preventing external environmental factors (oxygen, temperature, light, humidity, etc.) from affecting product quality, stabilizing the biological activity of the product, and prolonging the shelf life of the product;

Preferably, the modified fiber is obtained by enzymatic hydrolysis of one or more of inulin, apple fiber, oat fiber and wheat fiber;

More preferably, the preparation method of the modified dietary fiber comprises the following steps: uniformly mixing inulin, apple fiber, oat fiber, and wheat fiber in a mass ratio of 8-10:4-6:3-5:2-4, Add water 3-7 times its mass, ultrasonically extract at room temperature 200-300W, 35-40KHz for 10-15min, and then perform high-voltage under the conditions of electric field strength 20-40kV/cm, pulse time 400-500μs, pulse frequency 200-300Hz Pulse electric field extraction; use lactic acid to adjust the pH value to 4.5-6.5, add 0.1-0.3% of the mass of the mixture of biological enzymes, and enzymolyze at 45-55°C for 20-48min; Modified dietary fiber with a diameter of 0.1-0.3mm;

The biological enzymes are xylanase, cellulase, laccase, pectinase and tannase, which are uniformly mixed in a mass ratio of 5-9:2-4:2-4:2-4:1-3.

Further, the edible fungus extract is based on repairing cell tissue, having anti-ulcer effect, anti-oxidation effect, free radical scavenging effect and anti-aging effect, which can significantly improve the overall immunity of the human body, enhance physical strength, and improve gastrointestinal function. Edible mushrooms are prepared by ultrasonic cleaning, high-voltage pulse electric field treatment and biological enzymolysis;

Preferably, the preparation method of the edible fungus extract comprises the steps of: putting Hericium erinaceus, ginkgo biloba and black fungus into an ultrasonic cleaning machine equipped with 0.3-0.5% sodium bicarbonate solution and cleaning them at 200W, 40KHz for 5- 10min, drain, cut into pieces or cubes of equal specifications, length and width 5-10mm, thickness 3-5mm, mix evenly according to the mass ratio of 8-10:5-7:4-6, and then in- Freeze at 21—-25°C for 10-30 minutes, and crush immediately. The particle size of the crushed product is 0.2-1mm; -45kV/cm, pulse time 500-700μs, pulse frequency 200-400Hz, conduct high-voltage pulse electric field treatment, heat up to 45-55°C, add 0.5-1.2% of the weight of the mixture to enzymolyze for 4-6 hours, and get edible Bacteria enzymolysis solution, concentrated under reduced pressure until the solid content is more than 30%, freeze-dried, and crushed at low temperature until the particle size is 0.1-0.3mm to obtain the edible fungus extract;

The edible fungus polysaccharide content in the edible fungi enzymatic solution is as high as 6.82%;

The number of parts by weight of the mixed enzyme is: 20-30 parts of papain, 20-30 parts of bromelain, 10-15 parts of dextranase, 10-15 parts of xylanase, 10-15 parts of pentosanase, 5-10 parts of ficinase, 5-10 parts of mid-temperature amylase, 5-10 parts of pectinase, and 3-5 parts of tannase.

Further, the culture of Saussurea volata was purchased from Dalian Puruikang Biotechnology Co., Ltd., which is purple-red agglomerated particles, and its provenance is "Tianshan Saussurea chinensis";

Further, the Saussurea volata culture extract is prepared by low-temperature extraction techniques such as freezing, crushing, microwave-assisted ultrasonic extraction, low-temperature enzymolysis, high-voltage pulse electric field extraction, etc., using the Saussurea chinensis culture as raw material, which can retain the Acacia acacia to the greatest extent. flavonoids such as ragragulinin, ragragpinin, rutin, quercetin, and other antioxidant, volatile, and heat-sensitive active ingredients;

Preferably, the preparation method of the Saussurea edulis culture extract comprises the following steps: taking the Saussurea edulis culture, immersing it in a container filled with a sterile fructooligosaccharide aqueous solution with a mass percent concentration of 0.9-1.1%, taking it out, and then storing it at -18 ——Freeze at 23°C for 5-10 minutes; crush immediately to a particle size of 0.3-1mm; put in a container and add 3-5 times the weight of water or 35-75% ethanol to obtain a mixed material, and use lactic acid to adjust the pH value to 3.5- 5.5. Perform high-voltage pulse electric field treatment at room temperature under the conditions of electric field strength 25-35kV/cm, pulse time 300-500μs, pulse frequency 200-300Hz; Microwave extraction is carried out under the condition of 2000Hz, wherein, the total time of each microwave irradiation is 60-80s, and interval irradiation is carried out: irradiation for 10s, interval of 10s, such irradiation 10 times, at the same time, the power is 200-300W, the frequency is 30-40KHz Ultrasonic-assisted extraction is carried out under the conditions; continue to heat up to 40-50°C, keep warm, then add a compound enzyme with a total weight of 2.5-4% of the mixed material to enzymolyze for 30-50min, filter to obtain a filtrate; filter residue with 1-3 times the weight of 76 Rinse with water at -80°C for 3 times, combine the rinsing liquid and the filtrate, mix evenly, and conduct high-voltage pulse electric field treatment at room temperature under the conditions of electric field strength 35-45kV/cm, pulse time 400-600μs, and pulse frequency 200-300Hz to obtain snow lotus culture extract;

The compound enzyme is uniformly mixed with pectinase, cellulase, tannase, amylase and protease in a mass ratio of 3-7:3-5:2-4:1-3:1-2.

The pectin decomposition product has a natural, soft and palatable sour taste and significant antibacterial properties, especially the strongest inhibitory effect on Escherichia coli, and also has strong antioxidant properties. It can act when the concentration reaches 0.01%. Oxygen free radicals, hydroxyl free radicals and DPPH free radicals all showed a strong elimination effect, and when the concentration reached 1.0%, the elimination effect reached 100%;

The scientific compounding of the decomposed pectin can effectively improve the palatability of the health food of the present invention. The most important thing is that its remarkable antibacterial properties and anti-oxidation properties avoid the oxidation of active ingredients and microbial damage, and stabilize and improve the The biological activity of the product prolongs the shelf life of the product;

Further, the decomposed pectin is obtained from peels of lemons, oranges, pomelo, oranges, grapes, etc., or waste residues such as hawthorn, sugar beets, apples, etc., through ultrasonic cleaning, high-pressure pulse extraction, hot water extraction, and alcohol precipitation. Then it is obtained through pectinase enzymolysis; preferably, the preparation method of the pectin decomposition product comprises the following steps: putting fresh hawthorn pomace, pomelo peel, apple pomace, and sugar beet pomace into a container containing 1.2 Wash in an ultrasonic cleaning machine with % sodium bicarbonate solution at 200W, 40KHz for 5-10min, drain, cut into pieces or dices of equal specifications, 5-10mm in length and width, and 3-5mm in thickness, according to the mass ratio of 8-12 :3-5:2-4:2-4 Mix evenly, then freeze at -21—-25°C for 10-30min; grind immediately, the particle size of the grind is 0.1-1mm; add 3-5 times the amount of grind Deionized water, mix evenly, adjust the pH value to 2-3 with citric acid, carry out high-voltage pulse electric field treatment under the conditions of electric field strength 35-45kV/cm, pulse time 500-700μs, pulse frequency 200-400Hz at room temperature, and then normal Boil under pressure for 30-50 minutes, filter with a cloth bag, boil the filter residue with 1-3 times the filtrate at normal pressure for 40-60 minutes, filter with a cloth bag, combine the filtrates, filter with diatomaceous earth to clarify the filtrate, and concentrate under reduced pressure at 75°C to solid The pectin content is 6-10%, quickly cooled to room temperature, add 95% ethanol with a pH value of 2-3 of 1.5 times the volume of the concentrated solution, let it stand for 20-30min to precipitate the pectin, and centrifuge at 4000r/min for 5-10min , recover the precipitate, elute with 2 times the volume of absolute ethanol, centrifuge, recover the precipitate, and do this twice. The obtained precipitate is vacuum-dried at 40-60°C for 2-3 hours to obtain pectin, and add pectin quality 4-5 times 40-50℃ water, stir, mix evenly, keep warm, adjust the pH value to 4.5-5.5 with lactic acid, add 0.3-0.8U/mL pectinase for 2-4h, filter the enzymatic solution, and put the filtrate in boiling water Inactivate the enzyme for 10-15 minutes, cool to room temperature, concentrate by ultrafiltration, and freeze-dry to obtain the pectin decomposition product.

The dosage form of the health food of the present invention is oral preparation, which can be tablet, powder, capsule or granule, preferably tablet.

The tablet is convenient to take, transport, store and carry, has stable properties, accurate dosage and low cost.

The health food tablet, capsule or granule capable of improving intestinal flora of the present invention can be prepared by the following method, including the following steps:

1) Take D-mannitol, maltodextrin, microcrystalline cellulose, xylooligosaccharides, isomalt, whey protein concentrate, edible fungus extract, snow lotus culture extract, The milk essence is crushed, passed through a 60-120 mesh sieve, and then mixed for 3-15 minutes to obtain a mixed powder;

2) dissolving pectin decomposition products, citric acid, and β-carotene in water to make a 13-18% aqueous solution as a binder;

3) Add the binder to the mixed powder to make a soft material, granulate with a 10-20 mesh sieve to obtain wet granules, and dry them in a microwave dryer with a power of 3000W, a frequency of 2450MHz, and a temperature of 55-65°C 3-8min, use a 10-20 mesh sieve to quickly granulate;

4) Mix the modified dietary fiber, α-cyclodextrin and probiotic powder for 5-10 minutes to obtain embedded probiotic powder;

5) The prepared granules are mixed with embedded probiotic powder and magnesium stearate for 5-10 minutes, and after mixing evenly, they are made into tablets, capsules or granules.

Preferably, the preparation method of health food tablet of the present invention, comprises the steps:

1) Take D-mannitol, maltodextrin, microcrystalline cellulose, xylooligosaccharides, isomalt, whey protein concentrate, edible fungus extract, snow lotus culture extract, The milk essence is crushed, passed through a 60-120 mesh sieve, and then mixed for 3-15 minutes to obtain a mixed powder;

2) dissolving pectin decomposition products, citric acid, and β-carotene in water to make a 13-18% aqueous solution as a binder;

3) Add the binder to the mixed powder to make a soft material, granulate with a 10-20 mesh sieve to obtain wet granules, and dry them in a microwave dryer with a power of 3000W, a frequency of 2450MHz, and a temperature of 55-65°C 3-8min, use a 10-20 mesh sieve to quickly granulate;

4) Mix the modified dietary fiber, α-cyclodextrin and probiotic powder for 5-10 minutes to obtain embedded probiotic powder;

5) The prepared granules are mixed with the embedded probiotic powder and magnesium stearate for 5-10 minutes, and after mixing evenly, they are pressed into tablets and packaged to obtain health food tablets.

The preparation method of the health food powder capable of improving the intestinal flora of the present invention comprises the following steps:

1) According to the formula ratio, mix the modified dietary fiber, α-cyclodextrin and probiotic powder for 5-10 minutes to obtain the embedded probiotic powder;

2) According to the formula ratio, D-mannitol, maltodextrin, microcrystalline cellulose, xylooligosaccharide, isomalt, whey protein concentrate, edible fungus extract, snow lotus culture extract, fruit Gum decomposition products and citric acid are pulverized, passed through a 60-120 mesh sieve, and then mixed with embedded probiotic powder, β-carotene, milk essence, and magnesium stearate for 3-15 minutes to obtain a health food powder.

The present invention Lactobacillus plantarum (Lactobacillus plantarum) tlj-2014 has been preserved on July 2, 2014 in the General Microbiology Center of the China Microbiological Culture Collection Management Committee (abbreviated as CGMCC, the address is: No. 1, Beichen West Road, Chaoyang District, Beijing, China No. 3. Institute of Microbiology, Chinese Academy of Sciences. Zip code: 100101), the preservation number is CGMCC NO.9405, and the classification name is Lactobacillus plantarum.

The characteristics of the Lactobacillus plantarum strain are as follows: observed under a microscope, the bacterial strain is short rod-shaped, Gram staining is positive, without flagella, and does not produce spores; on a solid medium, the bacterial colony is white with a smooth surface. Dense, round shape with neat edges.

The physical and chemical characteristics are: catalase (-), gelatin liquefaction (-), indole test (+), motility (-), fermentation gas production (-), nitrite reduction (-), fermentation gas production ( -), produce hydrogen sulfide gas (-), grow in pH4.0 MRS medium (+).

The plantarum lactobacillus adopts the following procedures to select and breed:

Original starting strain → test tube activation → diethyl sulfate (DES) mutagenesis → nitrosoguanidine (NTG) mutagenesis → plasma mutagenesis → plate primary screening → shake flask secondary screening → passage stability test.

The starting strain is in the MRS glucose medium, its lactic acid production rate is 1.5g/L/d, when the pH of the medium is 3.5, it almost stops growing, and the decomposition rate of sodium nitrite is 0.34mg/h/kg cabbage . The starting strain was the silage feed collected by Li Zheng on the fattening sheep farm in Yanchi County, Ningxia, and the collection time was September 15, 2013.

In order to improve its lactic acid production rate, acid resistance and nitrite decomposition rate, the strain was mutated by using DES and NTG techniques in sequence. After the mutagenesis, the strain was screened with MRS calcium carbonate plate, and then fermented in a 500mL shake flask. , The biosensor analyzer re-screens high-yield bacteria, selects and breeds excellent Lactobacillus plantarum strains, and then conducts passage experiments to evaluate their genetic stability.

The results of the genetic stability of Lactobacillus plantarum tlj-2014 show that after ten consecutive passages, all performance indicators are relatively stable, heredity is good, and the traits have not recovered. Therefore, Lactobacillus plantarum tlj-2014 is used as the target strain obtained by selection. .

After verification, it was found that the lactic acid production rate of the mutant strain can reach 35g/L/d, and the lactic acid concentration of the strain can reach 95g/L after 71 hours of fermentation; it can survive under the condition of pH 1.80. The degradation rate of nitrite is fast, the decomposition capacity reaches 9.8mg/h/kg (the rate of nitrite accumulation in the natural fermentation process is about 1.1mg/h/kg), and it can tolerate 1% bile salt.

Therefore adopt this bacterial classification to produce kimchi, the nitrite concentration is below 5mg/kg in the whole fermentation process, is far lower than the content (20mg/kg) stipulated in the national standard GB2714-2003.

Beneficial effect:

The health food that can improve intestinal flora can adjust intestinal flora and improve gastrointestinal function by increasing the types and quantities of probiotics, increasing the nutrients of probiotics, inhibiting the growth of harmful bacteria, increasing human immunity and the like. Using probiotic powder such as Lactobacillus plantarum as the main raw material, scientific compound can repair cell tissue, have anti-ulcer effect, anti-oxidation effect, free radical scavenging effect and anti-aging effect, which can significantly improve the overall immunity of the human body and enhance physical strength, improve Edible fungus extract with gastrointestinal function; modified dietary fiber containing high content of soluble cellulose; Saussurea officinalis culture extract that can significantly improve human immunity, anti-inflammatory and analgesic, and has anti-oxidation, anti-radiation and anti-fatigue functions etc. as raw materials, while increasing the types of intestinal probiotic flora, it significantly enhanced the colonization ability and colonization time of endogenous and exogenous probiotics in the human intestinal tract, and effectively inhibited intestinal harmful bacteria, especially Gram The growth and reproduction of negative bacteria can fully regulate the composition of intestinal probiotic flora, and prepare a health food with strong probiotic properties, significantly improve human immunity, and improve intestinal flora. The specific technical principles are:

1. There are many kinds of health food probiotics that can improve intestinal flora in the present invention, among which the lactic acid production rate of Lactobacillus plantarum CGMCC NO.9405 can reach 35g/L/d, and the lactic acid concentration of the strain can reach 95g/L/d after 71 hours of fermentation L; able to survive at a pH of 1.80. The speed of degrading nitrite is fast, and the decomposition capacity reaches 9.8mg/h/kg (the rate of nitrite accumulation in the natural fermentation process is about 1.1mg/h/kg), and it can tolerate 1% bile salt, and its probiotic performance is even more superior.

2. The modified dietary fiber prepared by the present invention combines ultrasonic extraction, high-voltage pulse electric field extraction and biological enzymatic hydrolysis scientifically. The obtained modified dietary fiber has a high content of soluble cellulose and is easier to be used by probiotics. Growth and reproduction ability, increase the type and quantity of probiotic flora, reduce the pH value of the large intestine, and improve the intestinal micro-ecological environment; strong adsorption capacity, after modification, the specific surface area of cellulose increases, the grid structure is rich, and the adsorption The ability to chelate and adsorb organic molecules of cholesterol and bile acids is stronger and inhibit the absorption of them by the human body; the ion exchange ability is enhanced, and the adsorption effect on metal elements, especially heavy metal elements, is stronger, which effectively prevents human body from heavy metal poisoning ;Water holding capacity, swelling property and thickening property are stronger and not affected by acid, alkali and salt. Regulate and maintain the colonization time of intestinal flora, enhance the digestion and absorption capacity of the intestinal tract, and improve human immunity; effectively promote gastrointestinal motility, slow down and eliminate adverse reactions such as gastric distension and abdominal distension; strong embedding effect can prevent external The impact of environmental factors (oxygen, temperature, light, humidity, etc.) on product quality stabilizes the biological activity of the product and prolongs the shelf life of the product.

3. The edible fungus extract prepared by the present invention is to repair cell tissue, have anti-ulcer effect, anti-oxidation effect, free radical scavenging effect and anti-aging effect, which can significantly improve the overall immunity of the human body, enhance physical strength, and improve gastrointestinal function The edible fungus is obtained by ultrasonic cleaning, high-voltage pulse electric field treatment and biological enzymolysis. The extraction rate of active ingredients is high. The edible fungus polysaccharide content in the edible fungus enzymatic solution is as high as 6.82%, with stronger biological activity, high food safety, and no pesticides. and egg residues.

4. The snow lotus culture extract prepared by the present invention has analgesic, anti-inflammatory, anti-rheumatism; inhibits platelet aggregation, lowers blood fat, improves blood circulation; has a regulatory effect on the immune system; also has anti-oxidation, anti-radiation and Anti-fatigue and other pharmacodynamic effects, the Tianshan Saussurea involucrata is the origin of the Saussurea chinensis culture as the raw material, which is obtained by low-temperature extraction techniques such as freezing, crushing, microwave-assisted ultrasonic extraction, low-temperature enzymolysis, and high-voltage pulse electric field extraction. Flavonoids such as acacetin, ragragpinin, rutin, quercetin and other anti-oxidation, volatile, heat-sensitive active ingredients are retained to a maximum extent, the effective ingredient acquisition rate is high, the process is simple, the time is short, and the utilization of raw materials is improved. rate, reducing production costs and improving production efficiency. Tests have proved that the flavonoid yield of the snow lotus culture extract prepared by the invention can reach 97%, and the solid content yield can reach 65%. And the Saussurea sauraceae cell culture no longer contains colchicine, which has side effects on the human body. The Ministry of Health has approved the Saussurea sauraceae culture as a new resource food on May 20, 2010. is of great significance.

5. The pectin decomposition product prepared by the present invention has a natural, soft and palatable sour taste and significant antibacterial properties, especially the strongest inhibitory effect on Escherichia coli, and also has strong antioxidant properties, and the concentration can reach 0.01%. It has a strong elimination effect on superoxide free radicals, hydroxyl radicals and DPPH free radicals. When the concentration reaches 1.0%, the elimination effect reaches 100%. The scientific compounding of pectin decomposition products can effectively improve this The most important thing about the palatability of the invented health food is that its remarkable antibacterial properties and anti-oxidation properties avoid the oxidation of active ingredients and microbial damage, stabilize and improve the biological activity of the product, and prolong the shelf life of the product.

6. The scientifically compounded isomalt of the present invention has low calorie, natural and pure sweetness, high tolerance, non-cariogenicity, reasonable negative heat of solution, high stability and non-hygroscopicity. It has excellent characteristics in terms of quality, extended shelf life, and promotion of gastrointestinal digestion and absorption. It is also an excellent bifidobacteria proliferation factor. Although isomalt cannot be used by the human body and the enzyme system of most microorganisms, However, it can be decomposed and utilized by bifidobacteria in the human intestinal tract to promote the growth and reproduction of bifidobacteria, maintain the micro-ecological balance of the intestinal tract, improve the overall immunity of the human body, and benefit the health of the human body.

7. The effect of the health food that can improve the intestinal flora of the present invention is the result of the synergistic effect of each component, not simply the superposition of raw material functions, the scientific compounding of each raw material component, the effect produced is far more than each single The superposition of component functions and effects has good advancement and practicality.

8. The preparation method of the health food that can improve the intestinal flora of the present invention is simple, easy to operate, low in equipment requirements, and can be industrialized and large-scale production. The modified dietary fiber is finally mixed to exert its powerful embedding effect , making the properties of the product more stable and the shelf life longer.

detailed description

The present invention is described below through specific embodiments. Unless otherwise specified, the technical means used in the present invention are methods known to those skilled in the art. In addition, the embodiments should be considered as illustrative rather than limiting the scope of the invention, the spirit and scope of which is defined only by the claims. For those skilled in the art, on the premise of not departing from the spirit and scope of the present invention, various changes or modifications to the material components and dosage in these embodiments also belong to the protection scope of the present invention.

Embodiment 1 raw material preparation

1. Preparation of Lactobacillus plantarum powder:

(1) Primary seed culture: Inoculate Lactobacillus plantarum CGMCC NO.9405 into a 500 ml shaker flask, with a seed medium capacity of 100 ml, a culture temperature of 37°C, and a culture time of 24 hours;

(2) secondary seed cultivation: the primary seed is inserted into a 500 milliliter secondary seed shake flask according to the inoculum size of 10%, and the cultivation condition is the same as that of the primary seed;

(3) Tertiary seed cultivation: insert the secondary seeds with 10% inoculum size into 5000 milliliters of the tertiary seed shaking flask, the seed culture medium loading capacity is 1000 milliliters, the cultivation temperature is 37 ℃, and the cultivation time is 24 hours;

(4) First-level seed tank cultivation: put the third-level seeds into the first-level seed tank with a total volume of 150L with 5% inoculation amount, the fermentation medium capacity is 100L, the culture temperature is 37°C, the tank pressure is 0.05MPa, and the culture time is 18 Hour;

(5) Fermentation tank culture: the strains of the first-level seed tank are inserted into the second-level seed tank with a total volume of 3 tons with 5% inoculation amount, the fermentation medium loading capacity is 2 tons, and the culture conditions are 37°C, 0.05MPa tank pressure , The incubation time was 22 hours. After the fermentation, the fermented liquid was left to settle and centrifuged to obtain the precipitate, then a carrier 0.8 times the weight of the precipitate was added, mixed evenly, and dried in a fluidized bed at 50°C to obtain Lactobacillus plantarum powder. The weight composition of the carrier was: 25 parts of yogurt powder, paste Refined 12 parts.

The quality composition of the seed medium is: 1% casein, 1% beef extract, 0.5% yeast extract, 0.5% glucose, 0.5% sodium acetate, 0.2% diamine citrate, 800.1% Tween, K ₂ HPO ₄ 0.2 %, MgSO ₄ .7H ₂ O 0.02%, MnSO ₄ .H ₂ O 0.005%, CaCO ₃ 2%, the balance is water, pH6.8.

The quality composition of the fermentation medium is: soybean protein 1%, beef extract 1%, yeast extract 0.5%, glucose 0.5%, sodium acetate 0.5%, citrate diamine 0.2%, K ₂ HPO ₄ 0.2%, MgSO _{4.7H 2} O 0.02%, MnSO ₄ .H ₂ O 0.005%, CaCO ₃ 2%, the balance is water, pH6.8.

The live bacteria content in the Lactobacillus plantarum powder is 9× ^{10 12} cfu/g.

2. Preparation of modified dietary fiber

The preparation method of the modified dietary fiber comprises the following steps: uniformly mixing inulin, apple fiber, oat fiber, and wheat fiber in a mass ratio of 9:5:4:3, adding water five times its mass, and heating at room temperature 300W, 40KHz Ultrasonic extraction for 12 minutes, and then high-voltage pulsed electric field extraction under the conditions of electric field strength 30kV/cm, pulse time 500μs, and pulse frequency 300Hz; adjust the pH value to 5.0 with lactic acid, add 0.2% of the mixture’s mass of biological enzymes, and enzymolyze at 50°C 35min; the enzymatic solution was concentrated under reduced pressure, freeze-dried, and crushed at low temperature until the particle size was 0.2mm to obtain the modified dietary fiber;

The biological enzymes are xylanase, cellulase, laccase, pectinase and tannase, which are uniformly mixed in a mass ratio of 7:3:3:3:2.

3. Preparation of Edible Fungi Extract

The preparation method of the edible mushroom extract comprises the steps of: putting Hericium erinaceus, ginkgo biloba and black fungus into an ultrasonic cleaning machine equipped with 0.4% sodium bicarbonate solution respectively, cleaning at 200W and 40KHz for 8min, draining, and cutting into Tablets or dices of equal specifications, length and width 5-10mm, thickness 3-5mm, mixed uniformly according to the mass ratio of 9:6:5, then frozen at -23°C for 20min, and immediately crushed, the particle size of the crushed product 0.5 mm; add water 4 times the amount of crushed material to obtain a mixture, adjust the pH of the mixture to 5.2, conduct high-voltage pulse electric field treatment under the conditions of electric field strength 40kV/cm, pulse time 600μs, and pulse frequency 300Hz at room temperature, and heat up to 50°C. Add 0.8% of the weight of the mixture to enzymolyze the enzyme for 5 hours to obtain the edible fungus enzymatic hydrolyzate, concentrate under reduced pressure until the solid content is more than 30%, freeze-dry, and crush at low temperature until the particle size is 0.2mm to obtain the edible fungus extract;

The edible fungus polysaccharide content in the edible fungi enzymatic solution is as high as 6.82%;

The number of parts by weight of the mixed enzyme is: 25 parts of papain, 25 parts of bromelain, 12 parts of dextranase, 12 parts of xylanase, 12 parts of pentosanase, 8 parts of ficinase, and 8 parts of mesophilic amylase , 7 parts of pectinase, 4 parts of tannase.

4. Preparation of Snow Lotus Culture Extract

The preparation method of the snow lotus culture extract comprises the following steps: taking the snow lotus culture, immersing it in a container filled with a sterile fructo-oligosaccharide aqueous solution with a mass percentage concentration of 1.0%, taking it out, and then freezing it at -20°C for 8 minutes; immediately Grind to a particle size of 0.5mm; put it in a container and add 4 times the weight of 40% ethanol to obtain a mixed material, adjust the pH value to 4.5 with lactic acid, and set the electric field strength at 30kV/cm at room temperature, pulse time 400μs, pulse frequency 250Hz Carry out high-voltage pulse electric field treatment under the condition; then raise the temperature to 35°C, keep warm, and carry out microwave extraction under the condition of power 200W and frequency 2000Hz, wherein, the total time of each microwave irradiation is 70s, and interval irradiation is carried out: irradiation 10s, interval 10s, so irradiated 10 times, and at the same time, carry out ultrasonic-assisted extraction under the condition of power 250W, frequency 35KHz; continue to heat up to 45°C, keep warm, then add a compound enzyme with a total weight of 3.3% of the mixed material to enzymatically hydrolyze for 40min, filter to obtain the filtrate The filter residue is rinsed 3 times with 2 times the weight of 78°C water, the rinsing liquid and the filtrate are combined, mixed evenly, and the high-voltage pulse electric field treatment is carried out under the conditions of electric field strength 40kV/cm, pulse time 500μs, and pulse frequency 250Hz at room temperature to obtain the snow lotus culture plant extracts;

The compound enzyme is uniformly mixed with pectinase, cellulase, tannase, amylase and protease in a mass ratio of 5:4:3:2:1.5.

5. Preparation of Pectin Decomposition Products

The preparation method of the pectin decomposition product comprises the following steps: putting fresh hawthorn pomace, pomelo peel, apple pomace, and sugar beet pomace into an ultrasonic cleaning machine equipped with 1.2% sodium bicarbonate solution and cleaning at 200W and 40KHz Drain for 8 minutes, cut into slices or dices of equal size, length and width 5-10mm, thickness 3-5mm, mix evenly according to the mass ratio of 10:4:3:3, and then freeze at -23°C for 20 minutes; proceed immediately Grinding, the particle size of the pulverized material is 0.5mm; add deionized water 4 times the amount of the pulverized material, mix well, adjust the pH value to 2.5 with citric acid, at room temperature under the conditions of electric field strength 40kV/cm, pulse time 600μs, pulse frequency 300Hz Carry out high-voltage pulse electric field treatment under normal pressure, then boil at normal pressure for 40 minutes, filter with cloth bag, boil the filter residue with filtrate twice its mass under normal pressure for 50 minutes, filter with cloth bag, combine filtrate, filter with diatomaceous earth, make filtrate clarified, and reduce pressure at 75°C Concentrate to a solid content of 8%, quickly cool to room temperature, add 95% ethanol with a pH value of 2.5 to 1.5 times the volume of the concentrated solution, let it stand for 25 minutes to precipitate the pectin, centrifuge at 4000r/min for 8 minutes, recover the precipitate, and use Elute with 2 times the volume of absolute ethanol, centrifuge, and recover the precipitate. Do this twice. The obtained precipitate is vacuum-dried at 50°C for 2.5 hours to obtain pectin. Add 4.5 times the mass of pectin in 45°C water, stir, and mix evenly , keep warm, adjust the pH value to 5 with lactic acid, add 0.5U/mL pectinase to enzymolyze for 3 hours, filter the enzymatic solution, inactivate the filtrate in boiling water for 12 minutes, cool to room temperature, concentrate by ultrafiltration, and freeze-dry to obtain the fruit Glue decomposition.

The Lactobacillus plantarum powder, modified dietary fiber, edible fungus extract, snow lotus culture extract, and pectin decomposition product used in the following examples were all prepared in Example 1, and other raw materials were commercially available.

Example 2

A health food tablet capable of improving intestinal flora, prepared from the following raw materials in parts by weight:

25 parts of D-mannitol, 15 parts of maltodextrin, 15 parts of microcrystalline cellulose, 15 parts of probiotic powder, 10 parts of modified dietary fiber, 9 parts of xylooligosaccharide, 9 parts of isomalt, concentrated 9 parts of whey protein, 8 parts of edible mushroom extract, 7 parts of snow lotus culture extract, 6 parts of pectin decomposition product, 3 parts of α-cyclodextrin, 2 parts of citric acid, 2 parts of magnesium stearate, milk 2 parts of essence, 1.5 parts of β-carotene;

The probiotic powder is uniformly mixed with the following powders by weight: 45 parts of Lactobacillus plantarum, 38 parts of Bifidobacterium longum, 30 parts of Bifidobacterium bifidus, 18 parts of Bifidobacterium adolescent, and 18 parts of Lactobacillus bulgaricus , 12 parts of Lactobacillus acidophilus, 9 parts of Lactobacillus casei, 9 parts of Streptococcus thermophilus, 9 parts of Saccharomyces cerevisiae, 5 parts of Candida utilis;

The probiotic live bacteria content of the probiotic powder is: 9× ^{10 12} cfu/g;

The preparation method comprises the steps of:

1) Take D-mannitol, maltodextrin, microcrystalline cellulose, xylooligosaccharides, isomalt, whey protein concentrate, edible fungus extract, snow lotus culture extract, The milk essence is crushed, passed through an 80-mesh sieve, and then mixed for 10 minutes to obtain a mixed powder;

2) dissolving pectin decomposition products, citric acid, and β-carotene in water to make a 15% aqueous solution as a binder;

3) Add the binder to the mixed powder to make a soft material, granulate with a 16-mesh sieve to obtain wet granules, and dry them in a microwave dryer at a power of 3000W, a frequency of 2450MHz, and a temperature of 60°C for 5min, and use 16 Mesh sieve fast granulation;

4) Mix the modified dietary fiber, α-cyclodextrin and probiotic powder for 8 minutes to obtain the embedded probiotic powder;

5) Mix the prepared granules with the embedded probiotic powder and magnesium stearate for 8 minutes, and after mixing evenly, press into tablets and pack to obtain health food tablets.

Example 3

A health food tablet capable of improving intestinal flora, prepared from the following raw materials in parts by weight:

15 parts of D-mannitol, 10 parts of maltodextrin, 10 parts of microcrystalline cellulose, 10 parts of probiotic powder, 8 parts of modified dietary fiber, 7 parts of xylooligosaccharide, 7 parts of isomalt, concentrated 7 parts of whey protein, 5 parts of edible mushroom extract, 5 parts of snow lotus culture extract, 5 parts of pectin decomposition product, 1.5 parts of α-cyclodextrin, 1.5 parts of citric acid, 1.5 parts of magnesium stearate, milk 1.5 parts of essence, 1 part of β-carotene;

The probiotic powder is uniformly mixed with the following powders by weight: 40 parts of Lactobacillus plantarum, 30 parts of Bifidobacterium longum, 25 parts of Bifidobacterium bifidus, 15 parts of Bifidobacterium adolescentis, 15 parts of Lactobacillus bulgaricus , 10 parts of Lactobacillus acidophilus, 8 parts of Lactobacillus casei, 8 parts of Streptococcus thermophilus, 8 parts of Saccharomyces cerevisiae, 4 parts of Candida utilis;

The probiotic live bacteria content of the probiotic powder is: 7× ^{10 12} cfu/g;

The preparation method comprises the steps of:

1) Take D-mannitol, maltodextrin, microcrystalline cellulose, xylooligosaccharides, isomalt, whey protein concentrate, edible fungus extract, snow lotus culture extract, The milk essence is crushed, passed through a 60-mesh sieve, and then mixed for 3 minutes to obtain a mixed powder;

2) dissolving pectin decomposition products, citric acid, and β-carotene in water to make a 13% aqueous solution as a binder;

3) Add the binder to the mixed powder to make a soft material, granulate with a 10-mesh sieve to obtain wet granules, and dry them in a microwave dryer at a power of 3000W, a frequency of 2450MHz, and a temperature of 55°C for 3min, and use 10 Mesh sieve fast granulation;

4) Mix the modified dietary fiber, α-cyclodextrin and probiotic powder for 5 minutes to obtain the embedded probiotic powder;

5) Mix the prepared granules with the embedded probiotic powder and magnesium stearate for 5 minutes, and after mixing evenly, press into tablets and pack to obtain health food tablets.

Example 4

A health food capsule capable of improving intestinal flora, prepared from the following raw materials in parts by weight:

35 parts of D-mannitol, 20 parts of maltodextrin, 20 parts of microcrystalline cellulose, 20 parts of probiotic powder, 12 parts of modified dietary fiber, 11 parts of xylooligosaccharide, 11 parts of isomalt, concentrated 11 parts of whey protein, 10 parts of edible mushroom extract, 8 parts of snow lotus culture extract, 7 parts of pectin decomposition product, 5 parts of α-cyclodextrin, 2.5 parts of citric acid, 2.5 parts of magnesium stearate, milk 2.5 parts of essence, 2 parts of β-carotene;

The probiotic powder is uniformly mixed with the following powders by weight: 50 parts of Lactobacillus plantarum, 45 parts of Bifidobacterium longum, 35 parts of Bifidobacterium bifidum, 20 parts of Bifidobacterium adolescent, 20 parts of Lactobacillus bulgaricus , 15 parts of Lactobacillus acidophilus, 10 parts of Lactobacillus casei, 10 parts of Streptococcus thermophilus, 10 parts of Saccharomyces cerevisiae, 6 parts of Candida utilis;

The probiotic live bacteria content of the probiotic powder is: 8× ^{10 12} cfu/g;

The preparation method comprises the steps of:

1) Take D-mannitol, maltodextrin, microcrystalline cellulose, xylooligosaccharides, isomalt, whey protein concentrate, edible fungus extract, snow lotus culture extract, The milk essence is crushed, passed through an 80-mesh sieve, and then mixed for 10 minutes to obtain a mixed powder;

2) dissolving pectin decomposition products, citric acid, and β-carotene in water to make a 15% aqueous solution as a binder;

3) Add the binder to the mixed powder to make a soft material, granulate with a 16-mesh sieve to obtain wet granules, and dry them in a microwave dryer at a power of 3000W, a frequency of 2450MHz, and a temperature of 60°C for 5min, and use 16 Mesh sieve fast granulation;

4) Mix the modified dietary fiber, α-cyclodextrin and probiotic powder for 8 minutes to obtain the embedded probiotic powder;

5) The prepared granules are mixed with the embedded probiotic powder and magnesium stearate for 8 minutes, and after mixing evenly, they are loaded into granules, selected into capsules, polished, and made into health food capsules.

Example 5

A health food granule capable of improving intestinal flora, prepared from the following raw materials in parts by weight:

5 parts of D-mannitol, 5 parts of maltodextrin, 5 parts of microcrystalline cellulose, 5 parts of probiotic powder, 5 parts of modified dietary fiber, 3 parts of xylooligosaccharide, 3 parts of isomalt, concentrated 3 parts of whey protein, 2 parts of edible mushroom extract, 3 parts of snow lotus culture extract, 2 parts of pectin decomposition product, 1 part of α-cyclodextrin, 0.1 part of citric acid, 0.1 part of magnesium stearate, milk 0.1 part of essence, 0.01 part of β-carotene;

The probiotic powder is uniformly mixed with the following powders by weight: 45 parts of Lactobacillus plantarum, 38 parts of Bifidobacterium longum, 30 parts of Bifidobacterium bifidus, 18 parts of Bifidobacterium adolescent, and 18 parts of Lactobacillus bulgaricus , 12 parts of Lactobacillus acidophilus, 9 parts of Lactobacillus casei, 9 parts of Streptococcus thermophilus, 9 parts of Saccharomyces cerevisiae, 5 parts of Candida utilis;

The probiotic live bacteria content of the probiotic powder is: 9× ^{10 12} cfu/g;

The preparation method comprises the steps of:

1) Take D-mannitol, maltodextrin, microcrystalline cellulose, xylooligosaccharides, isomalt, whey protein concentrate, edible fungus extract, snow lotus culture extract, The milk essence is crushed, passed through an 80-mesh sieve, and then mixed for 10 minutes to obtain a mixed powder;

2) dissolving pectin decomposition products, citric acid, and β-carotene in water to make a 15% aqueous solution as a binder;

3) Add the binder to the mixed powder to make a soft material, granulate with a 16-mesh sieve to obtain wet granules, and dry them in a microwave dryer at a power of 3000W, a frequency of 2450MHz, and a temperature of 60°C for 5min, and use 16 Mesh sieve fast granulation;

4) Mix the modified dietary fiber, α-cyclodextrin and probiotic powder for 8 minutes to obtain the embedded probiotic powder;

5) The prepared granules are mixed with embedded probiotic powder and magnesium stearate for 8 minutes, and after mixing evenly, bagged and sealed to obtain health food granules.

Example 6

A health food powder capable of improving intestinal flora, prepared from the following raw materials in parts by weight:

50 parts of D-mannitol, 30 parts of maltodextrin, 30 parts of microcrystalline cellulose, 30 parts of probiotic powder, 20 parts of modified dietary fiber, 15 parts of xylooligosaccharide, 15 parts of isomalt, concentrated 15 parts of whey protein, 12 parts of edible mushroom extract, 10 parts of snow lotus culture extract, 10 parts of pectin decomposition product, 10 parts of α-cyclodextrin, 3 parts of citric acid, 3 parts of magnesium stearate, milk 3 parts of essence, 3 parts of β-carotene;

The probiotic powder is uniformly mixed with the following powders by weight: 45 parts of Lactobacillus plantarum, 38 parts of Bifidobacterium longum, 30 parts of Bifidobacterium bifidus, 18 parts of Bifidobacterium adolescent, and 18 parts of Lactobacillus bulgaricus , 12 parts of Lactobacillus acidophilus, 9 parts of Lactobacillus casei, 9 parts of Streptococcus thermophilus, 9 parts of Saccharomyces cerevisiae, 5 parts of Candida utilis;

The probiotic live bacteria content of the probiotic powder is: 9× ^{10 12} cfu/g;

The preparation method comprises the steps of:

1) According to the formula ratio, mix the modified dietary fiber, α-cyclodextrin and probiotic powder for 8 minutes to obtain the embedded probiotic powder;

2) According to the formula ratio, D-mannitol, maltodextrin, microcrystalline cellulose, xylooligosaccharide, isomalt, whey protein concentrate, edible fungus extract, snow lotus culture extract, fruit Gum decomposition products and citric acid were pulverized, passed through a 100-mesh sieve, and then mixed with embedded probiotic powder, β-carotene, milk essence, and magnesium stearate for 8 minutes to obtain a health food powder.

Example 7 The present invention can improve the sensory evaluation test of the health food of intestinal flora

Invite 24 persons to evaluate the health food prepared by Examples 2-6 of the present invention and two kinds of health food containing probiotics on the market, and make sensory scores, including 12 professionals and 12 non-professionals, professional young, middle-aged and old 4 each, half male and half male, three non-professional teenagers, youth, middle-aged, and elderly, half male and half male; scoring includes appearance (20 points), texture (25 points), flavor (30 points), taste (25 points) Scoring) The four aspects are conducted independently by the scoring personnel without affecting each other, so as to ensure the accuracy of the evaluation results. The evaluation results were counted, and the average score was approximated, and integers were reserved. See Table 1 for details:

Table 1 Statistical results of sensory evaluation

Note: Different lowercase letters in the same row indicate significant differences (P<0.05), different uppercase letters indicate extremely significant differences (P<0.01), and the same letters indicate no significant differences (P>0.05).

The above results show that the health food prepared by the present invention is obviously better than the health food containing probiotics on the market in terms of appearance, texture, flavor and mouthfeel, especially the flavor is excellent, and it is also suitable for different age groups, Consumers of different consumption levels eat.

Example 8 The present invention can improve the probiotic test of the health food of intestinal flora

The health food tablet prepared in Example 2 of the present invention was prepared into a probiotic solution with a viable count of 2×10 ¹⁰ CFU/mL with sterile water, and stored at 4°C for later use;

1. Take 10mL of the preserved probiotic solution and pour it into test tube 1, dilute it to ^10-8 by ten times, take 1mL of the diluted solution on the plate, and pour the sterilized MRS agar medium cooled to 45°C on the Plate (sterilized), shake quickly. Then put the test tube 2 containing 10mL of probiotic solution in a water bath at 80-90°C and heat it for 15-25min, take the heated probiotic solution and dilute it tenfold to 10 ^-8 step by step, and take 1mL of the diluted solution on the plate , Pour the sterilized MRS agar medium cooled to 45°C on the plate (sterilized) and shake it up quickly. Finally, the plates before and after heating were incubated at 35° C. for 24 hours, and the numbers before and after heating were calculated.

The results showed that the survival rate of live bacteria reached 88%.

2. Tolerance test of simulated gastric juice and intestinal juice: take 16.4mL of 100g/L hydrochloric acid and distill it with distilled water to make the pH values respectively 1.5, 2.5 and 3.5, take 100mL of dilute hydrochloric acid solution, add 1g of pepsin respectively, and make it fully dissolved , to obtain simulated gastric juice, which was sterilized by a microporous membrane filter (0.22 μm) for later use. Take 6.8g of potassium dihydrogen phosphate, add 500mL of water to dissolve, adjust the pH value to 6.8 with 0.1moL/L sodium hydroxide solution; take another 10g of trypsin, add 100mL of water to dissolve, mix the two liquids, add water to dilute to 1000ml, The simulated intestinal fluid was obtained and sterilized by a microporous membrane filter (0.22 μm) for later use. Take 1mL of the preserved probiotic solution and add it to 9mL of simulated gastric juice (that is, ten-fold serial dilution), and quickly mix well on a shaker, and then place it at 30-45°C for static incubation for 2-4h. The culture solution was taken out at 1h, 2h, 3h, and 4h respectively, and the number of residual viable bacteria was counted immediately, compared with the original number of viable bacteria. The results showed that the survival rate of viable bacteria was 97%. Then take 1mL of the culture solution digested in artificial gastric juice for different times, inoculate them in 9mL of artificial intestinal juice with a pH value of 6.8, place them at 30-45°C for 2-4h, and incubate at 0, 3, 6, Take samples at 24 hours, measure the number of live bacteria, and compare with the original number of live bacteria. The result shows that the survival rate of live bacteria is 99%.

3. Tolerance test of simulated bile salts: use pancreatin to make a 1g/L solution, add 0.8% porcine bile salts to the solution, adjust the pH to 8.0 with 10% NaOH, and then use a 0.45 μm microfiltration membrane Filter and sterilize. Inoculate 0.5mL of the preserved probiotic solution into 4.5mL of simulated bile salts, cultivate for 24 hours to obtain a culture solution, and count the number of remaining viable bacteria. The culture solution was diluted tenfold in sterilized saline to 10 ^-8 , poured with MRS, and then cultured at 35° C. for 24 hours. The results showed that the survival rate of live bacteria was 99%.

The above test results show that the probiotics in the health food of the present invention have strong probiotic properties (heat resistance, pH resistance, bile salt resistance), are very suitable for the human gastrointestinal environment, have a large survival rate in the simulated gastrointestinal environment, and can effectively Improve gastrointestinal function.

It should be noted that the health foods prepared in Examples 3-6 of the present invention also have the above-mentioned experimental effects, and there is little difference between each embodiment and the above-mentioned experimental effects.

Example 9 Health Food Mice Intestinal Performance Test

The health food tablet prepared in Example 2 of the present invention was prepared into a probiotic solution with a viable count of 2×10 ¹⁰ CFU/mL with sterile water, and stored at 4°C for later use;

Select 60 ordinary Kunming mice, half male and half male, weighing 18-20 g, and raise them conventionally. Randomly select 40 of them, and administrate lincomycin hydrochloride 0.2mL (20mg) per animal at 9:00 every morning. A mouse model of group dysbiosis. The diet of the mice in the model group decreased, no death or obvious diarrhea occurred, the feces were soft, the appearance was normal, the water content was high, and the litter was wet. Forty mice with intestinal flora imbalance were randomly divided into 2 groups. A group of 20 mice was used as a treatment group, and 0.5ml (2×10 ¹⁰ cfu/ml) of the preserved probiotic solution was administered orally every day, and the other 20 Only as the natural recovery group, the same amount of sterilized saline was administered to the rats at the same time every day for two consecutive weeks. During the whole test period of 21 days, the growth and defecation of the mice were observed every day, and the mice in the probiotic tablet treatment group and the natural recovery group were weighed on the 8th and 21st days, and the average growth rate of body weight in each group was calculated. The results are as follows: Table 1; The number of Escherichia coli in the feces of mice in each group was measured every 5 days, and the average number was calculated. The results are shown in Table 2. Take about 0.1g of mouse feces, add 3 glass beads (add 0.5mL diluent to 0.1g feces sample) in a sterile operating table, dilute and inoculate MacConkey agar medium, and calculate the Escherichia coli per gram of wet feces number.

Table 2 Weight gain of mice

group Average initial weight (g/piece) Average final weight (g/piece) Average growth rate (%) natural recovery group 20.69±1.33 27.34±1.59 ^32.14a therapy group 20.41±1.45 32.58±1.62 ^59.63b

Table 3 The number of Escherichia coli in mouse feces

The average growth rate of body weight (59.63%) of the mice in the health food treatment group was significantly higher than that of the natural recovery group (32.14%); the number of intestinal E. ), it shows that the probiotics in the health food tablet of the present invention colonize rapidly in the intestinal tract of mice, form dominant flora, and effectively inhibit the growth and reproduction of pathogenic bacteria such as Escherichia coli, and the colonization time is long, continuously and effectively improving intestinal performance .

It should be noted that the health foods prepared in Examples 3-6 of the present invention also have the above-mentioned experimental effects, and there is little difference between each embodiment and the above-mentioned experimental effects.

Embodiment 10 The influence of health food of the present invention on body immunity

1 Experiment purpose

Through the exercise endurance test (mouse swimming test), verify the effect of improving immunity and anti-fatigue of the health food of the present invention.

2 Experimental materials and reagents

2.1 Test drug:

Commercially available health food (G1) containing probiotics; commercially available health food (G2) containing probiotics; health food (G3-G7) prepared in Examples 2-6 of the present invention.

2.2 Reagents:

Liver/muscle glycogen test kits were purchased from Nanjing Jiancheng Institute of Biological Products; concentrated sulfuric acid (AR), Nanjing Chemical Reagent Co., Ltd.; normal saline, Shandong Changfu Jiejing Pharmaceutical Co., Ltd.

3. Experimental animals

ICR mice, ♂, clean grade, weighing 18-22 g, were provided by the Comparative Medicine Center of Yangzhou University, certificate number: SCXK (Su) 2007-0001, and the mice were free to eat and drink during the experiment.

4. Main instruments

Aluminum swimming box (50cm×50cm×40cm), lead wire, low-temperature high-speed centrifuge: 5804R type, Eppendrof company; water bath: DK-S26 type, Shanghai Jinghong Experimental Equipment Co., Ltd.; electronic name: BS224S type, Sartorius company; stopwatch, thermometer

5. Experimental grouping

5.1 Dose grouping and time of administration of test samples. The mice were randomly divided into 8 groups, 10 in each group. Groups 1 to 7 were given drugs from G1 to G7, and group 8 was the blank control group, which was given equal volume Double-distilled water was given to each group by intragastric administration once a day, with a volume of 0.2ml/10g, and the test samples were given continuously for 30 days.

5.2 Sample preparation Groups 1 to 7: Weigh 2.25g of drug samples and make up to 150ml with distilled water; blank control group: 150ml of double distilled water.

6. Experimental method

6.1 30 minutes after the last administration of the weight-bearing swimming test, put the mice in the swimming box, the water depth is not less than 30cm, the water temperature is 25±1°C, and the root of the tail of the mice is loaded with 5% lead skin of body weight, and the time from the start of swimming to the death of the mice is recorded , as mouse swimming time.

6.2 Determination of serum urea in mice After 30 minutes of the last administration, swim without weight in water at a temperature of 30°C for 90 minutes, rest for 60 minutes, and take 0.5mL of blood from the eye (without anticoagulant), put it in a refrigerator at 4°C for 3 hours, and 2000r after blood coagulation /min centrifuged for 15min, and the serum was taken and sent to the Laboratory Department of Lianyungang First People's Hospital for testing.

6.3 Determination of liver glycogen 30 minutes after the last administration, swim in water at a temperature of 25±1°C without weight for 90 minutes, kill the mice by cervical dislocation, wash with normal saline, dry the water with filter paper, and accurately weigh 100 mg of the liver , Liver glycogen detection kit to detect mouse liver glycogen content.

6.4 Determination of blood lactic acid Blood was collected 30 minutes after the last administration, and then stopped swimming in water at a temperature of 30°C without weight for 10 minutes. Lactic acid meter measurement method: before swimming, after swimming, and after swimming for 20 minutes, 20 μL of blood was collected and added to 40 μL of permeabilization solution, and the cells were fully shaken and broken up immediately with a lactic acid meter for measurement. (Area under the blood lactic acid curve = 5 × (blood lactic acid value before swimming + 3 × blood lactic acid value at 0 min after swimming + 2 × blood lactic acid value at 20 min after swimming)

7. Observation indicators Weight-bearing swimming time, blood lactic acid, urea, liver glycogen value

8. Statistical method The experimental data is represented by x±s, and the t test is used for comparison between groups

9. Experimental results

9.1 Effect of health food of the present invention on mouse body weight

After administration of G1～G7 drugs, the body weights of the mice in each group are shown in the table below. The initial body weight and weight gain of the mice in each group were not significantly different from those in the control group (P>0.05) , indicating that G1～G7 drugs have no obvious toxicity. The experimental results are shown in Table 4.

Table 4 Initial body weight, mid-term body weight and end body weight of mice in weight-bearing swimming experiment

9.2 Effects of the health food of the present invention on the weight-bearing swimming time of mice

After oral administration of G1～G7 medicines to mice, G1～G2 medicines can significantly prolong the weight-bearing swimming time of mice compared with the blank control group, and there is a significant difference (P<0.05). Compared with the control group, it can significantly prolong the weight-bearing swimming time of mice, with a very significant difference (P<0.01), and it is obviously better than G1-G2 drugs. The results are detailed in Table 5.

Table 5 The impact of health food of the present invention on the weight-bearing swimming time of mice

"*"p<0.05vs blank control;

"**"p<0.01vs blank control;

9.3 Effect of health food of the present invention on blood lactic acid in mice before and after exercise

After oral administration of the health food of the present invention to mice, the health food G3～G7 medicine of the present invention has a statistical difference (P＜0.05) on the area under the curve of the blood lactic acid of the mice after exercise compared with the control group (P＜0.05), and the mice in the G1～G2 medicine group Compared with the control group, the area under the curve of blood lactic acid decreased, but there was no statistical difference (P>0.05). The results are shown in Table 6.

Table 6 Effect of health food of the present invention on blood lactic acid level of mice before and after exercise

"*"p<0.05vs blank control;

9.4 Effect of health food of the present invention on mouse liver glycogen

After oral administration of G1～G7 medicines to mice, G1～G2 medicines were compared with the blank control group, and the mouse liver glycogen content all had a significant increase (P<0.05). The health food G3～ Compared with the blank control group, the G7 drug significantly increased the liver glycogen content of the mice, with a very significant difference (P<0.01), and it was significantly better than the G1-G2 drugs. The results are detailed in Table 7.

Table 7 Effect of health food of the present invention on mouse liver glycogen content

"*"p<0.05vs blank control;

"**"p<0.01vs blank control;

9.5 Effect of health food of the present invention on mouse serum urea

After oral administration of G1～G7 drugs to mice, the G1～G2 drug groups were compared with the blank control group, and the serum urea content of the mice after exercise was significantly reduced (P<0.05). The health food G3 of the present invention Compared with the blank control group, the ~G7 drug has a significant decrease in the serum urea content after exercise, with a very significant difference (P<0.01), and it is significantly better than the G1~G2 drug. The results are detailed in Table 8.

Table 8 Effect of health food of the present invention on mouse serum urea content

"*"p<0.05vs blank control;

"**"p<0.01vs blank control;

10. Experimental conclusion

This experiment mainly observes the effect of improving immunity and anti-fatigue of the health food of the present invention through the weight-bearing swimming test of mice and detecting the reserve of mouse liver glycogen. Preliminary research results show the following:

1. The G3-G7 health food of the present invention can prolong the weight-bearing swimming time of mice (P<0.01), and the effect is obviously better than other G1-G2 health food in the market.

2. Biochemical testing shows that each dose group of G3～G7 health food of the present invention can reduce the lactic acid content produced by anaerobic glycolysis of glucose in mouse serum after exercise, and there is a significant difference compared with the control group (P<0.05) , while other G1-G2 commercially available health foods can also reduce the lactic acid content produced by anaerobic glycolysis of glucose in serum of mice after exercise, but compared with the control group, there is no statistical difference (P>0.05);

3. Each dosage group of G3-G7 health food of the present invention can significantly increase the storage of glycogen in the mouse liver (P<0.01), and the effect is obviously better than other G1-G2 commercially available health food;

4. It was found in the high uric acid model that the G3-G7 health food of the present invention can significantly reduce the content of urea in the serum of mice after swimming (P<0.01), and the effect is obviously better than other G1-G2 commercially available health food;

11. Conclusion

The above experiments prove that the health food of the present invention can significantly improve the immunity of the body, improve the physical strength and endurance of the mice, reduce the content of urea and lactic acid in the serum of the mice after exercise, and can significantly increase the storage of glycogen in the liver of the mice, which helps It is used to relieve fatigue caused by exercise load; it can prolong the time for mice to swim with weight to exhaustion.

Claims (4)

1. A method for preparing a health food that can improve intestinal flora, characterized in that the health food is prepared from the following raw materials in parts by weight: 5-50 parts of D-mannitol, 5-30 parts of maltodextrin 5-30 parts of microcrystalline cellulose, 5-30 parts of probiotic powder, 5-20 parts of modified dietary fiber, 3-15 parts of xylooligosaccharide, 3-15 parts of isomalt, concentrated whey 3-15 parts of protein, 2-12 parts of edible fungus extract, 3-10 parts of snow lotus culture extract, 2-10 parts of pectin decomposition product, 1-10 parts of α-cyclodextrin, 0.1-3 citric acid 0.1-3 parts of magnesium stearate, 0.1-3 parts of milk essence, 0.01-3 parts of β-carotene; The probiotic powder is uniformly mixed by the following powders in parts by weight: 40-50 parts of Lactobacillus plantarum, 30-45 parts of Bifidobacterium longum, 25-35 parts of Bifidobacterium bifidum, 15 parts of Bifidobacterium adolescentis 20 parts, Lactobacillus bulgaricus 15-20 parts, Lactobacillus acidophilus 10-15 parts, Lactobacillus casei 8-10 parts, Streptococcus thermophilus 8-10 parts, Saccharomyces cerevisiae 8-10 parts, Candida utilis 4-6 parts; Lactobacillus plantarum powder is prepared by Lactobacillus plantarum tlj-2014, which has been preserved in the General Microorganism Center of China Microbiological Culture Collection Management Committee on July 2, 2014, and the preservation number is CGMCC NO.9405. The taxonomy is named: Lactobacillus plantarum; The preparation method of the modified dietary fiber comprises the following steps: uniformly mixing inulin, apple fiber, oat fiber, and wheat fiber in a mass ratio of 8-10:4-6:3-5:2-4, adding 3 -7 times water, ultrasonic extraction at room temperature 200-300W, 35-40KHz for 10-15min, and then conduct high-voltage pulse electric field extraction under the conditions of electric field strength 20-40kV/cm, pulse time 400-500μs, pulse frequency 200-300Hz; Use lactic acid to adjust the pH value to 4.5-6.5, add 0.1-0.3% biological enzymes in the mixture, and enzymolyze at 45-55°C for 20-48min; 0.3mm to obtain modified dietary fiber; the biological enzymes are xylanase, cellulase, laccase, pectinase, tannase in mass ratio 5-9:2-4:2-4:2- 4:1-3 evenly mixed; The preparation method of the edible fungus extract comprises the following steps: putting Hericium erinaceus, ginkgo biloba and black fungus into an ultrasonic cleaning machine equipped with 0.3-0.5% sodium bicarbonate solution, cleaning at 200W and 40KHz for 5-10min, draining Dried, cut into slices or cubes of equal size, length and width 5-10mm, thickness 3-5mm, mix evenly according to mass ratio 8-10:5-7:4-6, then freeze at -21—-25℃ 10-30min, crush immediately, the particle size of the crushed product is 0.2-1mm; add water 3-5 times the amount of the crushed product to obtain a mixture, adjust the pH of the mixture to 4.5-6, at room temperature, at an electric field strength of 35-45kV/cm, pulse The time is 500-700μs, the pulse frequency is 200-400Hz, and the high-voltage pulse electric field treatment is carried out, the temperature is raised to 45-55°C, and a mixed enzyme with a weight of 0.5-1.2% of the mixture is added for enzymolysis for 4-6 hours to obtain an enzymatic hydrolyzate of edible fungi. Concentrate under pressure until the solid content is more than 30%, freeze-dry, and crush at low temperature until the particle size is 0.1-0.3mm to obtain the edible fungus extract; the number of parts by weight of the mixed enzyme is: 20-30 parts of papain, 20 parts of bromelain -30 parts, glucanase 10-15 parts, xylanase 10-15 parts, pentosanase 10-15 parts, ficinase 5-10 parts, mesophilic amylase 5-10 parts, pectinase 5 parts -10 parts, 3-5 parts of tannase; The preparation method of the snow lotus culture extract comprises the following steps: taking the snow lotus culture, immersing it in a container filled with a sterile fructo-oligosaccharide aqueous solution with a concentration of 0.9-1.1% by mass percentage, taking it out, and then drying it at -18--23 Freeze at ℃ for 5-10min; immediately pulverize to a particle size of 0.3-1mm; put in a container and add 3-5 times the weight of water or 35-75% ethanol to obtain a mixed material, adjust the pH value to 3.5-5.5 with lactic acid, and Under the conditions of electric field intensity 25-35kV/cm, pulse time 300-500μs, and pulse frequency 200-300Hz, conduct high-voltage pulse electric field treatment at room temperature; then heat up to 30-40°C, keep warm, and under the conditions of power 150-300W and frequency 2000Hz Microwave extraction is carried out, wherein, the total time of each microwave irradiation is 60-80s, and interval irradiation is carried out: irradiation is 10s, interval is 10s, such irradiation is 10 times, and at the same time, the power is 200-300W, and the frequency is 30-40KHz. Ultrasonic-assisted extraction; continue to heat up to 40-50°C, keep warm, then add 2.5-4% of the total weight of the mixed material to enzymolyze for 30-50min, filter to obtain the filtrate; use 1-3 times the weight of the filter residue at 76-80°C Rinse with water for 3 times, combine the rinsing liquid and the filtrate, mix evenly, and conduct high-voltage pulse electric field treatment at room temperature under the conditions of electric field strength 35-45kV/cm, pulse time 400-600μs, pulse frequency 200-300Hz to obtain the snow lotus culture extract The compound enzyme is uniformly mixed by pectinase, cellulase, tannase, amylase and protease in a mass ratio of 3-7:3-5:2-4:1-3:1-2; The preparation method of the pectin decomposition product comprises the steps of: putting fresh hawthorn pomace, pomelo peel, apple pomace, and sugar beet pomace into an ultrasonic cleaning machine equipped with 1.2% sodium bicarbonate solution and cleaning them at 200W and 40KHz for 5 -10min, drain, cut into pieces or cubes of equal specifications, length and width 5-10mm, thickness 3-5mm, mix evenly according to mass ratio 8-12:3-5:2-4:2-4, then Freeze at -21—-25°C for 10-30 minutes; crush immediately, the particle size of the crushed product is 0.1-1mm; add deionized water 3-5 times the amount of the crushed product, mix well, and adjust the pH value to 2- with citric acid 3. Under the conditions of electric field strength 35-45kV/cm, pulse time 500-700μs, and pulse frequency 200-400Hz, conduct high-voltage pulse electric field treatment at room temperature, then boil at normal pressure for 30-50min, filter with cloth bags, and filter residue with a quality of 1-3 The filtrate was boiled under normal pressure for 40-60min, filtered with a cloth bag, combined with filtrate, filtered with diatomaceous earth to clarify the filtrate, concentrated under reduced pressure at 75°C to a solid content of 6-10%, cooled rapidly to room temperature, and added the concentrate 1.5 times the volume of 95% ethanol with a pH value of 2-3, let it stand for 20-30min to precipitate the pectin, centrifuge at 4000r/min for 5-10min, recover the precipitate, elute with 2 times the volume of absolute ethanol, and centrifuge , recover the precipitate, and do this twice. The obtained precipitate is vacuum-dried at 40-60°C for 2-3h to obtain pectin. Adjust the pH value to 4.5-5.5 with lactic acid, add 0.3-0.8U/mL pectinase to hydrolyze for 2-4h, filter the hydrolyzate, inactivate the filtrate in boiling water for 10-15min, cool to room temperature, concentrate by ultrafiltration, and freeze Dried to obtain pectin decomposition products; The preparation method of described health food comprises the steps: 1) Take D-mannitol, maltodextrin, microcrystalline cellulose, xylooligosaccharides, isomalt, whey protein concentrate, edible fungus extract, snow lotus culture extract, The milk essence is crushed, passed through a 60-120 mesh sieve, and then mixed for 3-15 minutes to obtain a mixed powder; 2) dissolving pectin decomposition products, citric acid, and β-carotene in water to make a 13-18% aqueous solution as a binder; 3) Add the binder to the mixed powder to make a soft material, granulate with a 10-20 mesh sieve to obtain wet granules, and dry them in a microwave dryer with a power of 3000W, a frequency of 2450MHz, and a temperature of 55-65°C 3-8min, use a 10-20 mesh sieve to quickly granulate; 4) Mix the modified dietary fiber, α-cyclodextrin and probiotic powder for 5-10 minutes to obtain the embedded probiotic powder; 5) The prepared granules are mixed with embedded probiotic powder and magnesium stearate for 5-10 minutes, and after mixing evenly, they are made into tablets, capsules or granules. 2. A method for preparing a health food that can improve intestinal flora, characterized in that the health food is prepared from the following raw materials in parts by weight: 5-50 parts of D-mannitol, 5-30 parts of maltodextrin 5-30 parts of microcrystalline cellulose, 5-30 parts of probiotic powder, 5-20 parts of modified dietary fiber, 3-15 parts of xylooligosaccharide, 3-15 parts of isomalt, concentrated whey 3-15 parts of protein, 2-12 parts of edible fungus extract, 3-10 parts of snow lotus culture extract, 2-10 parts of pectin decomposition product, 1-10 parts of α-cyclodextrin, 0.1-3 citric acid 0.1-3 parts of magnesium stearate, 0.1-3 parts of milk essence, 0.01-3 parts of β-carotene; The probiotic powder is uniformly mixed by the following powders in parts by weight: 40-50 parts of Lactobacillus plantarum, 30-45 parts of Bifidobacterium longum, 25-35 parts of Bifidobacterium bifidum, 15 parts of Bifidobacterium adolescentis 20 parts, Lactobacillus bulgaricus 15-20 parts, Lactobacillus acidophilus 10-15 parts, Lactobacillus casei 8-10 parts, Streptococcus thermophilus 8-10 parts, Saccharomyces cerevisiae 8-10 parts, Candida utilis 4-6 parts; Lactobacillus plantarum powder is prepared by Lactobacillus plantarum tlj-2014, which has been preserved in the General Microorganism Center of China Microbiological Culture Collection Management Committee on July 2, 2014, and the preservation number is CGMCC NO.9405. The taxonomy is named: Lactobacillus plantarum; The preparation method of the modified dietary fiber comprises the following steps: uniformly mixing inulin, apple fiber, oat fiber, and wheat fiber in a mass ratio of 8-10:4-6:3-5:2-4, adding 3 -7 times water, ultrasonic extraction at room temperature 200-300W, 35-40KHz for 10-15min, and then conduct high-voltage pulse electric field extraction under the conditions of electric field strength 20-40kV/cm, pulse time 400-500μs, pulse frequency 200-300Hz; Use lactic acid to adjust the pH value to 4.5-6.5, add 0.1-0.3% biological enzymes in the mixture, and enzymolyze at 45-55°C for 20-48min; 0.3mm to obtain modified dietary fiber; the biological enzymes are xylanase, cellulase, laccase, pectinase, tannase in mass ratio 5-9:2-4:2-4:2- 4:1-3 evenly mixed; The preparation method of the edible fungus extract comprises the following steps: putting Hericium erinaceus, ginkgo biloba and black fungus into an ultrasonic cleaning machine equipped with 0.3-0.5% sodium bicarbonate solution, cleaning at 200W and 40KHz for 5-10min, draining Dried, cut into slices or cubes of equal size, length and width 5-10mm, thickness 3-5mm, mix evenly according to mass ratio 8-10:5-7:4-6, then freeze at -21—-25℃ 10-30min, crush immediately, the particle size of the crushed product is 0.2-1mm; add water 3-5 times the amount of the crushed product to obtain a mixture, adjust the pH of the mixture to 4.5-6, at room temperature, at an electric field strength of 35-45kV/cm, pulse The time is 500-700μs, the pulse frequency is 200-400Hz, and the high-voltage pulse electric field treatment is carried out, the temperature is raised to 45-55°C, and a mixed enzyme with a weight of 0.5-1.2% of the mixture is added for enzymolysis for 4-6 hours to obtain an enzymatic hydrolyzate of edible fungi. Concentrate under pressure until the solid content is more than 30%, freeze-dry, and crush at low temperature until the particle size is 0.1-0.3mm to obtain the edible fungus extract; the number of parts by weight of the mixed enzyme is: 20-30 parts of papain, 20 parts of bromelain -30 parts, glucanase 10-15 parts, xylanase 10-15 parts, pentosanase 10-15 parts, ficinase 5-10 parts, mesophilic amylase 5-10 parts, pectinase 5 parts -10 parts, 3-5 parts of tannase; The preparation method of the snow lotus culture extract comprises the following steps: taking the snow lotus culture, immersing it in a container filled with a sterile fructo-oligosaccharide aqueous solution with a concentration of 0.9-1.1% by mass percentage, taking it out, and then drying it at -18--23 Freeze at ℃ for 5-10min; immediately pulverize to a particle size of 0.3-1mm; put in a container and add 3-5 times the weight of water or 35-75% ethanol to obtain a mixed material, adjust the pH value to 3.5-5.5 with lactic acid, and Under the conditions of electric field intensity 25-35kV/cm, pulse time 300-500μs, and pulse frequency 200-300Hz, conduct high-voltage pulse electric field treatment at room temperature; then heat up to 30-40°C, keep warm, and under the conditions of power 150-300W and frequency 2000Hz Microwave extraction is carried out, wherein, the total time of each microwave irradiation is 60-80s, and interval irradiation is carried out: irradiation is 10s, interval is 10s, such irradiation is 10 times, and at the same time, the power is 200-300W, and the frequency is 30-40KHz. Ultrasonic-assisted extraction; continue to heat up to 40-50°C, keep warm, then add 2.5-4% of the total weight of the mixed material to enzymolyze for 30-50min, filter to obtain the filtrate; use 1-3 times the weight of the filter residue at 76-80°C Rinse with water for 3 times, combine the rinsing liquid and the filtrate, mix evenly, and conduct high-voltage pulse electric field treatment at room temperature under the conditions of electric field strength 35-45kV/cm, pulse time 400-600μs, pulse frequency 200-300Hz to obtain the snow lotus culture extract The compound enzyme is uniformly mixed by pectinase, cellulase, tannase, amylase and protease in a mass ratio of 3-7:3-5:2-4:1-3:1-2; The preparation method of the pectin decomposition product comprises the steps of: putting fresh hawthorn pomace, pomelo peel, apple pomace, and sugar beet pomace into an ultrasonic cleaning machine equipped with 1.2% sodium bicarbonate solution and cleaning them at 200W and 40KHz for 5 -10min, drain, cut into pieces or cubes of equal specifications, length and width 5-10mm, thickness 3-5mm, mix evenly according to mass ratio 8-12:3-5:2-4:2-4, then Freeze at -21—-25°C for 10-30 minutes; crush immediately, the particle size of the crushed product is 0.1-1mm; add deionized water 3-5 times the amount of the crushed product, mix well, and adjust the pH value to 2- with citric acid 3. Under the conditions of electric field strength 35-45kV/cm, pulse time 500-700μs, and pulse frequency 200-400Hz, conduct high-voltage pulse electric field treatment at room temperature, then boil at normal pressure for 30-50min, filter with cloth bags, and filter residue with a quality of 1-3 The filtrate was boiled under normal pressure for 40-60min, filtered with a cloth bag, combined with filtrate, filtered with diatomaceous earth to clarify the filtrate, concentrated under reduced pressure at 75°C to a solid content of 6-10%, cooled rapidly to room temperature, and added the concentrate 1.5 times the volume of 95% ethanol with a pH value of 2-3, let it stand for 20-30min to precipitate the pectin, centrifuge at 4000r/min for 5-10min, recover the precipitate, elute with 2 times the volume of absolute ethanol, and centrifuge , recover the precipitate, and do this twice. The obtained precipitate is vacuum-dried at 40-60°C for 2-3h to obtain pectin. Adjust the pH value to 4.5-5.5 with lactic acid, add 0.3-0.8U/mL pectinase to hydrolyze for 2-4h, filter the hydrolyzate, inactivate the filtrate in boiling water for 10-15min, cool to room temperature, concentrate by ultrafiltration, and freeze Dried to obtain pectin decomposition products; The preparation method of described health food comprises the steps: 1) Mix the modified dietary fiber, α-cyclodextrin and probiotic powder according to the formula ratio for 5-10 minutes to obtain the embedded probiotic powder; 2) According to the formula ratio, D-mannitol, maltodextrin, microcrystalline cellulose, xylooligosaccharide, isomalt, whey protein concentrate, edible fungus extract, snow lotus culture extract, fruit Gum decomposition products and citric acid are pulverized, passed through a 60-120 mesh sieve, and then mixed with embedded probiotic powder, β-carotene, milk essence, and magnesium stearate for 3-15 minutes to obtain a health food powder. 3. The method for preparing a health food that can improve intestinal flora as described in any one of claims 1-2, wherein the health food is prepared from the following raw materials in parts by weight: 15-35 parts of D-mannitol, 10-20 parts of maltodextrin, 10-20 parts of microcrystalline cellulose, 10-20 parts of probiotic powder, 8-12 parts of modified dietary fiber, 7-11 parts of xylooligosaccharide, 7- 11 parts, 7-11 parts of concentrated whey protein, 5-10 parts of edible mushroom extract, 5-8 parts of snow lotus culture extract, 5-7 parts of pectin decomposition product, 1.5-5 parts of α-cyclodextrin , 1.5-2.5 parts of citric acid, 1.5-2.5 parts of magnesium stearate, 1.5-2.5 parts of milk essence, and 1-2 parts of β-carotene. 4. The method for preparing a health food that can improve intestinal flora as described in any one of claims 1-2, wherein the health food is prepared from the following raw materials in parts by weight: 25 parts of D-mannitol, malt paste 15 parts of essence, 15 parts of microcrystalline cellulose, 15 parts of probiotic powder, 10 parts of modified dietary fiber, 9 parts of xylooligosaccharide, 9 parts of isomalt, 9 parts of concentrated whey protein, edible fungus extract 8 parts, 7 parts of snow lotus culture extract, 6 parts of pectin decomposition product, 3 parts of α-cyclodextrin, 2 parts of citric acid, 2 parts of magnesium stearate, 2 parts of milk essence, 1.5 parts of β-carotene .