CN113057331A - A new type of compound probiotic food - Google Patents
A new type of compound probiotic food Download PDFInfo
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- CN113057331A CN113057331A CN202110532408.3A CN202110532408A CN113057331A CN 113057331 A CN113057331 A CN 113057331A CN 202110532408 A CN202110532408 A CN 202110532408A CN 113057331 A CN113057331 A CN 113057331A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/147—Helveticus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
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- Food Science & Technology (AREA)
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Abstract
The invention provides a novel composite probiotic food, and relates to the technical field of functional foods. The novel composite probiotic food comprises, by weight, 4-8 parts of composite probiotics, 50-60 parts of food-borne peptide and 3-5 parts of dietary fiber. The novel composite probiotic food provided by the invention comprises various components such as various probiotics, food-borne short peptides, dietary fibers and functional oligosaccharides, fully exerts the coordination effect among the various components through reasonable proportioning, has various effects of being easy to digest and absorb and utilize, improving intestinal flora, promoting human digestion function, improving human immunity and the like, has stable properties, and the number of viable bacteria can reach 7 multiplied by 109CFU/g, high quality and low price, and is more suitable for mass consumers.
Description
Technical Field
The invention relates to the technical field of functional foods, in particular to a novel composite probiotic food.
Background
Along with the improvement of economic conditions, the living standard of people is greatly improved, people have more and more clear understanding on balanced and comprehensive nutrition intake, and the requirements on the quality, the function and the like of food are continuously improved. Among them, foods having certain nutrition and health care effects, which can prevent and assist in treating certain diseases and improve autoimmunity, are receiving increasing attention. The development of such food products can be obtained by adding functional ingredients to the food product.
Probiotics are a non-toxic, non-pathogenic class of living microorganisms that provide beneficial effects on the health of the host when reaching a certain number, and can produce beneficial effects on the health of the human body by improving the balance of the host's intestinal flora. To date, probiotics have been found to have various physiological effects of inhibiting pathogenic bacteria, improving intestinal function, improving immunity, reducing cholesterol and cardiovascular disease risk, resisting tumor, resisting allergy, relieving lactose intolerance, and the like. Serial researches show that the probiotics has good curative effect on treating various types of diarrhea, such as adult diarrhea caused by antibiotics, infant infectious diarrhea and the like. This is probably due to the stimulation of the intestinal immune system to produce antibodies which enhance the barrier function of the intestine after ingestion of the probiotic.
However, the existing probiotic products in the market still have more problems, such as single efficacy, poor stability, difficulty in meeting the specified quantity requirement of viable bacteria at the end of the quality guarantee period, low thallus activity, limited applicable population, high price and the like.
Disclosure of Invention
The invention provides a novel composite probiotic food, which comprises 4-8 parts of composite probiotics, 50-60 parts of food-borne short peptide and 3-5 parts of dietary fiber in parts by weight.
The composite probiotics are composed of a plurality of probiotics, each probiotic has different effects, the composite probiotics mainly combine the main effect and the auxiliary effect of each bacterium, and the effect of the probiotics with the effect taking function is better than that of the probiotics with a single strain. Typical but non-limiting parts by weight of the composite probiotic include 4 parts, 5 parts, 6 parts, 7 parts and 8 parts.
Food-derived peptides are peptides derived directly or indirectly from animal or vegetable food proteins, preferably food-derived short peptides, which are more readily absorbed and utilized than intact proteins and free amino acids. The food-derived peptide of the present invention may be, but is not limited to, soybean peptide, corn peptide, whey protein peptide, marine fish skin collagen peptide, ovalbumin peptide. Typical, but non-limiting, parts by weight of the food-derived peptide include 50 parts, 51 parts, 52 parts, 53 parts, 54 parts, 55 parts, 56 parts, 57 parts, 58 parts, 59 parts, or 60 parts.
The dietary fiber slows down the digestion speed of food and forms a protective layer on the mucosa, thereby effectively protecting the gastrointestinal mucosa; can help digestion and discharge toxin and a large amount of harmful substances in vivo, and prevent constipation; can act on fat, effectively decompose fat in vivo, promote digestion, and improve immunity. Typical, but non-limiting, parts by weight of dietary fiber include 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts.
Further, on the basis of the technical scheme provided by the invention, the composite probiotics are selected from at least two of lactobacillus plantarum, lactobacillus helveticus, streptococcus lactis, lactobacillus bulgaricus, lactobacillus rhamnosus and bifidobacterium lactis.
In a specific embodiment of the invention, the complex probiotics comprise lactobacillus plantarum, streptococcus thermophilus, lactobacillus rhamnosus and bifidobacterium lactis.
Lactobacillus plantarum is one of lactic acid bacteria, and has many health-care effects, such as: has certain immunoregulation function; has an inhibiting effect on pathogenic bacteria; reducing serum cholesterol levels and preventing cardiovascular disease; maintaining the flora balance in the intestinal tract; promoting the absorption of nutrient substances; relieving lactose intolerance; inhibiting the formation of tumor cells, etc.
Streptococcus thermophilus is a bacterium which can produce beta-galactosidase, so that the digestion of lactose can be helped, the symptoms of lactose intolerance people can be relieved, and the bacteria can also have an inhibiting effect on intestinal pathogenic bacteria.
The lactobacillus rhamnosus belongs to lactobacillus, is one of normal flora of human body, has high intestinal adhesion rate and strong colonization ability, has high efficiency in reducing cholesterol, promotes cell division, and has important physiological health care functions of regulating intestinal flora, preventing and treating diarrhea, eliminating toxin, preventing decayed teeth, improving immunity of organism, resisting cancer and the like.
The lactobacillus bulgaricus and the bifidobacterium lactis have the functions of adjusting intestinal dysfunction, preventing diarrhea and reducing constipation, namely the function of bidirectional adjustment; can inhibit the number of harmful bacteria producing endotoxin, thereby having good therapeutic effect on liver patients.
In a preferred embodiment of the invention, the ratio of lactobacillus plantarum, streptococcus thermophilus, lactobacillus rhamnosus and bifidobacterium lactis in the composite probiotics is (2-3): (3-5): (6-8): (2-5).
Illustratively, the ratio of lactobacillus plantarum, streptococcus thermophilus, lactobacillus rhamnosus, bifidobacterium lactis may be 2:5:6:5, 2.5:4:7:4, 3:3:8:3, 3:3:8: 2.
Further, on the basis of the technical scheme provided by the invention, the functional oligosaccharide comprises 8-10 parts.
Illustratively, the novel composite probiotic food comprises, by weight, 4-8 parts of composite probiotics, 50-60 parts of food-derived short peptides, 3-5 parts of dietary fibers and 8-10 parts of functional oligosaccharides.
In one embodiment of the present invention, the functional oligosaccharide is at least one selected from the group consisting of fructooligosaccharide, xylooligosaccharide, soy oligosaccharide, isomaltooligosaccharide, galactooligosaccharide, and lactulose.
In a preferred embodiment of the present invention, the functional oligosaccharide comprises fructo-oligosaccharide, xylo-oligosaccharide, soy oligosaccharide;
furthermore, the ratio of the fructo-oligosaccharide, the xylo-oligosaccharide and the soybean oligosaccharide is (3-7): (5-12): (6-10).
Illustratively, the ratio of fructo-oligosaccharide, xylo-oligosaccharide and soybean oligosaccharide can be 3:12:6, 4:11:7, 5:10:8, 6:9:7, 7:8:10, 6:7:10 and 5:6: 8.
Further, on the basis of the technical scheme provided by the invention, the dietary fiber comprises soybean dietary fiber and corn dietary fiber.
Illustratively, the ratio of the soybean dietary fiber to the corn dietary fiber is 1 (2-4), and specifically, can be, but not limited to, 1:2, 1:2.5, 1:3, 1:3.5, 1: 4.
Further, on the basis of the technical scheme provided by the invention, the number of viable bacteria in the composite probiotic food is 5 multiplied by 109-7×109CFU/g。
The optimized number of the live bacteria can ensure that the number of the probiotics in the composite probiotic food is kept higher, and the intestinal flora improving and immunity improving effects of the probiotic food are improved.
In the present invention, the composite probiotic may be selected from commercially available bacterial powder meeting composite edible requirements, and is not particularly limited herein.
Illustratively, the composite probiotic food provided by the invention can be directly brewed and eaten, for example, by using warm water, or after being brewed and refrigerated by using cold water. In addition, the product can be used as dairy product, beverage, food additive, etc.
The invention provides a preparation method of a composite probiotic food, which comprises the following steps:
(1) uniformly mixing the food-borne peptide, the dietary fiber and the optional functional oligosaccharide according to the weight part ratio;
(2) and (2) adding the composite probiotics into the mixture obtained in the step (1) at room temperature to obtain the composite probiotic food.
The preparation method is simple, does not need complex technical conditions, and is suitable for industrial production.
In a third aspect, the invention provides the application of the composite probiotic food in improving intestinal flora and enhancing immunity.
The invention adopts the technical scheme and has the following beneficial effects:
(1) the novel composite probiotic food provided by the invention comprises various components such as various probiotics, food-borne short peptides, dietary fibers and functional oligosaccharides, fully plays the coordination role among the various components through reasonable proportioning, and has various effects of being easy to digest, absorb and utilize, improving intestinal flora, promoting human digestion, improving human immunity and the like;
(2) the novel composite probiotic food provided by the invention has stable property, high viable count, high quality and low price, and is more suitable for mass consumers.
Detailed Description
Unless defined otherwise, all scientific and technical terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.
The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual points, and between the individual points may be combined with each other to give one or more new ranges of values, and these ranges of values should be considered as specifically disclosed herein.
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The species, materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
The invention is described in detail below with reference to specific examples, which are intended to be illustrative, but not limiting, of the invention.
Example 1
A novel composite probiotic food comprises 4 parts by weight of composite probiotics, 60 parts by weight of soybean peptide, 3 parts by weight of dietary fiber and 10 parts by weight of functional oligosaccharide;
wherein the composite probiotics comprise lactobacillus plantarum, streptococcus thermophilus, lactobacillus rhamnosus and bifidobacterium lactis in a ratio of 2:5:6: 5; the ratio of the dietary fiber including soybean dietary fiber and corn dietary fiber is 1: 2; the functional oligosaccharide comprises fructo-oligosaccharide, xylo-oligosaccharide and soybean oligosaccharide at a ratio of 3:12: 6.
The preparation method of the novel composite probiotic food comprises the following steps:
(1) uniformly mixing the food-borne peptide, the dietary fiber and the functional oligosaccharide according to the weight part ratio;
(2) and (2) adding the composite probiotics into the mixture obtained in the step (1) at room temperature to obtain the composite probiotic food.
Example 2
A novel composite probiotic food comprises 8 parts by weight of composite probiotics, 50 parts by weight of soybean peptide, 5 parts by weight of dietary fiber and 8 parts by weight of functional oligosaccharide;
wherein the composite probiotics comprise lactobacillus plantarum, streptococcus thermophilus, lactobacillus rhamnosus and bifidobacterium lactis in a ratio of 3:3:8: 2; the ratio of the dietary fiber including soybean dietary fiber and corn dietary fiber is 1: 4; the functional oligosaccharide comprises fructo-oligosaccharide, xylo-oligosaccharide and soybean oligosaccharide, and the ratio of the fructo-oligosaccharide to the xylo-oligosaccharide is 7:5: 10. The preparation method is the same as that of example 1.
Example 3
A novel composite probiotic food comprises, by weight, 5 parts of composite probiotics, 55 parts of soybean peptide, 5 parts of dietary fiber and 8 parts of functional oligosaccharide;
wherein the composite probiotics comprise lactobacillus plantarum, streptococcus thermophilus, lactobacillus rhamnosus and bifidobacterium lactis in a ratio of 3:4:5: 5; the ratio of the dietary fiber including soybean dietary fiber and corn dietary fiber is 1: 4; the functional oligosaccharide comprises fructo-oligosaccharide, xylo-oligosaccharide and soybean oligosaccharide at a ratio of 6:10: 5. The preparation method is the same as that of example 1.
Example 4
A novel complex probiotic food product, differing from example 3 in that functional oligosaccharides are not included.
Example 5
A novel composite probiotic food product, except for example 3, is characterized in that the composite probiotic only comprises Lactobacillus plantarum and Streptococcus thermophilus.
Example 6
A novel composite probiotic food is prepared by the difference from example 3 in that the composite probiotic only comprises Lactobacillus rhamnosus and Bifidobacterium lactis.
Example 6
A novel composite probiotic food, the difference from example 3, is that the ratio of Lactobacillus plantarum, Streptococcus thermophilus, Lactobacillus rhamnosus, and Bifidobacterium lactis is 10:1:2: 1.
Example 7
A novel composite probiotic food, which is different from the food in example 3 in that the ratio of fructo-oligosaccharide to xylo-oligosaccharide to soybean oligosaccharide is 1:15: 2.
Example 8
A novel composite probiotic food, which is different from the embodiment 3 in that the ratio of the soybean dietary fiber to the corn dietary fiber is 1: 1.
Comparative example 1
A novel composite probiotic food comprises, by weight, 2 parts of composite probiotics, 70 parts of soybean peptide, 2 parts of dietary fiber and 12 parts of functional oligosaccharide;
wherein the composite probiotics comprise lactobacillus plantarum, streptococcus thermophilus, lactobacillus rhamnosus and bifidobacterium lactis in a ratio of 3:4:5: 5; the ratio of the dietary fiber including soybean dietary fiber and corn dietary fiber is 1: 4; the functional oligosaccharide comprises fructo-oligosaccharide, xylo-oligosaccharide and soybean oligosaccharide at a ratio of 6:10: 5. The preparation method is the same as that of example 1.
Comparative example 2
A novel complex probiotic food product, differing from example 1 in that it does not comprise a food-derived peptide.
Comparative example 3
A novel complex probiotic food product, differing from example 1 in that no dietary fibres are included.
Comparative example 4
A novel complex probiotic food product, differing from example 1 in that the probiotic is lactobacillus rhamnosus only.
Experimental example 1
The products prepared in examples 1 to 8 of the present invention and comparative examples 1 to 4 were prepared to have viable cell count of 6X 10 using sterile water9CFU/g solution, divided into 12 groups, stored at 4 ℃ for future use.
1. And (3) verifying the tolerance test of the composite probiotic food:
diluting 200g/L hydrochloric acid with distilled water to pH values of 2, 3 and 4, respectively, adding 1g pepsin into 100mL diluted hydrochloric acid solution corresponding to each group, dissolving completely to obtain simulated gastric juice, and sterilizing with microporous membrane (0.22 μm).
Taking 6.8g of monopotassium phosphate, adding 500mL of water for dissolving, and adjusting the pH value to 6.8 by using 0.1moL/L of sodium hydroxide solution; dissolving 10g of trypsin in 100mL of water, mixing the two solutions, diluting to 1000mL of water to obtain simulated intestinal juice, and sterilizing with microporous membrane (0.22 μm).
Adding 1mL of the preserved solution into 9mL of simulated gastric fluid (ten-fold stepwise dilution), rapidly mixing on a shaker, and standing at 30-45 deg.C for 2-4 h. The culture solution is taken out at 1h, 2h, 3h and 4h respectively, the number of the residual viable bacteria is immediately counted, and the comparison with the original number of the viable bacteria shows that the survival rate of the viable bacteria is 98 percent.
Taking out 1mL of culture solution which is digested in the artificial gastric juice for different time, respectively inoculating the culture solution into 9mL of artificial intestinal juice with the pH value of 6.8, placing the artificial intestinal juice at 30-45 ℃, standing and culturing for 2-4h, respectively sampling at 0 h, 3h, 6 h and 24h, measuring the viable count, and comparing the viable count with the original viable count, wherein the result shows that the survival rate of the viable count is 99%.
2. A test for simulating bile salt tolerance comprises preparing 1g/L solution of pancreatin, adding 1% of pig bile salt, adjusting pH to 8.0 with 10% NaOH, filtering with 0.45 μm microfiltration membrane, and sterilizing. 0.5mL of the preserved probiotic solution is inoculated into 5mL of simulated bile salt, culture is carried out for 24h to obtain a culture solution, and the number of the remaining viable bacteria is counted. Ten times of culture solution is gradually diluted to 10 degrees in sterilized normal saline-8And poured by MRS, and then placed at 35 ℃ for static culture for 24 hours. The results show that the survival rate of the viable bacteria is 99 percent.
The test results show that the composite probiotic food provided by the invention has good tolerance, strong pH resistance and bile salt resistance, is very suitable for the gastrointestinal environment of a human body, has a high survival rate in the simulated gastrointestinal environment, and can effectively improve the gastrointestinal function.
Experimental example 2
The experimental purpose is to verify that the composite probiotic food provided by the invention has the effects of relieving constipation, reducing weight, enhancing immunity and regulating intestinal tract
The probiotic powder in examples 1-8 and comparative examples 1-4 of the present invention was packaged into 2 g/bag to obtain several bags, and based on the principle of voluntary registration (provided that all the components of the present invention are harmless to the body), 60 volunteers were selected to eat the product of the present invention, and the physical conditions thereof were observed and tested at random, with the age of 18-25 years, and were randomly divided into 12 groups of 5 persons each. The composition is orally taken twice a day, one bag is taken each time, the composition is mixed with warm water and uniformly stirred, the effect after continuous taking for 10 days, 30 days and 60 days is detected, whether the defecation of a subject is regular or not, whether the immunity is improved or not, whether the digestion and absorption are good or not and whether the weight is reduced or not are mainly detected, and the experimental result is shown in table 1.
As can be seen from Table 1, the novel composite probiotic food provided by the invention has the effects of changing defecation into regular stool, improving immunity, improving digestion and absorption and the like, and fully shows that the food provided by the invention can regulate the functions of intestinal tracts, relieve constipation and enhance immunity.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and the like that are within the spirit and principle of the present invention are included in the present invention.
Claims (10)
1. The novel composite probiotic food is characterized by comprising 4-8 parts of composite probiotics, 50-60 parts of food-borne peptide and 3-5 parts of dietary fiber in parts by weight.
2. The composite probiotic food product according to claim 1, characterized in that said composite probiotic is selected from at least two of Lactobacillus plantarum, Lactobacillus helveticus, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus rhamnosus, Bifidobacterium lactis.
3. The composite probiotic food product according to claim 2, characterized in that said composite probiotic comprises Lactobacillus plantarum, Streptococcus thermophilus, Lactobacillus rhamnosus, Bifidobacterium lactis;
preferably, the ratio of the lactobacillus plantarum to the streptococcus thermophilus to the lactobacillus rhamnosus to the bifidobacterium lactis in the composite probiotics is (2-3) to (3-5) to (6-8) to (2-5).
4. The composite probiotic food product according to claim 1, characterized in that it further comprises 8-10 parts of functional oligosaccharides.
5. The composite probiotic food according to claim 4, characterized in that the functional oligosaccharide is selected from at least one of fructo-oligosaccharide, xylo-oligosaccharide, soybean oligosaccharide, isomalto-oligosaccharide, galacto-oligosaccharide and lactulose.
6. The composite probiotic food product according to claim 5, characterized in that the functional oligosaccharides comprise fructooligosaccharides, xylooligosaccharides, soy oligosaccharides;
preferably, the ratio of the fructo-oligosaccharide to the xylo-oligosaccharide to the soybean oligosaccharide is (3-7) to (5-12) to (6-10).
7. The composite probiotic food product according to claim 1, characterized in that the dietary fibers comprise soy dietary fiber, corn dietary fiber;
preferably, the ratio of the soybean dietary fiber to the corn dietary fiber is 1 (2-4).
8. The composite probiotic food product according to any one of claims 1 to 8, characterized in that the number of live bacteria in said food product is 5 x 109-7×109CFU/g。
9. A method for preparing a composite probiotic food product according to any one of claims 1 to 8, comprising the following steps:
(1) uniformly mixing the food-borne peptide, the dietary fiber and the optional functional oligosaccharide according to the weight part ratio;
(2) and (2) adding the composite probiotics into the mixture obtained in the step (1) at room temperature to obtain the composite probiotic food.
10. Use of a complex probiotic food product according to any one of claims 1 to 8 for improving the intestinal flora and for enhancing immunity.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116019225A (en) * | 2022-08-02 | 2023-04-28 | 吉林大学 | A composition containing corn peptide and its application |
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