CN110122567A - Composite fermentation cream with anti-oxidation function and preparation method thereof - Google Patents
Composite fermentation cream with anti-oxidation function and preparation method thereof Download PDFInfo
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- CN110122567A CN110122567A CN201910343176.XA CN201910343176A CN110122567A CN 110122567 A CN110122567 A CN 110122567A CN 201910343176 A CN201910343176 A CN 201910343176A CN 110122567 A CN110122567 A CN 110122567A
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- 239000002131 composite material Substances 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
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- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 36
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 29
- 150000004676 glycans Chemical class 0.000 claims abstract description 20
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- 238000003860 storage Methods 0.000 description 2
- BHQCQFFYRZLCQQ-UHFFFAOYSA-N (3alpha,5alpha,7alpha,12alpha)-3,7,12-trihydroxy-cholan-24-oic acid Natural products OC1CC2CC(O)CCC2(C)C2C1C1CCC(C(CCC(O)=O)C)C1(C)C(O)C2 BHQCQFFYRZLCQQ-UHFFFAOYSA-N 0.000 description 1
- OCZVHBZNPVABKX-UHFFFAOYSA-N 1,1-diphenyl-2-(2,4,6-trinitrophenyl)hydrazine;ethanol Chemical compound CCO.[O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1NN(C=1C=CC=CC=1)C1=CC=CC=C1 OCZVHBZNPVABKX-UHFFFAOYSA-N 0.000 description 1
- QKNYBSVHEMOAJP-UHFFFAOYSA-N 2-amino-2-(hydroxymethyl)propane-1,3-diol;hydron;chloride Chemical compound Cl.OCC(N)(CO)CO QKNYBSVHEMOAJP-UHFFFAOYSA-N 0.000 description 1
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 239000004380 Cholic acid Substances 0.000 description 1
- 108010000231 Choloylglycine hydrolase Proteins 0.000 description 1
- YTBSYETUWUMLBZ-QWWZWVQMSA-N D-threose Chemical compound OC[C@@H](O)[C@H](O)C=O YTBSYETUWUMLBZ-QWWZWVQMSA-N 0.000 description 1
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- WQZGKKKJIJFFOK-FPRJBGLDSA-N beta-D-galactose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-FPRJBGLDSA-N 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
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- HEILIGJNYTWOHU-UHFFFAOYSA-N ethanol 2-hydroxybenzoic acid Chemical compound CCO.OC(=O)C1=CC=CC=C1O HEILIGJNYTWOHU-UHFFFAOYSA-N 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000003891 ferrous sulphate Nutrition 0.000 description 1
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- 230000002401 inhibitory effect Effects 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000013011 mating Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 210000005105 peripheral blood lymphocyte Anatomy 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 229940079877 pyrogallol Drugs 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000013558 reference substance Substances 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 210000001578 tight junction Anatomy 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a kind of, and the composite fermentation with anti-oxidation function is newborn, and the raw material that its effective component is made includes raw milk, lactobacillus plantarum JMCC0017, streptococcus thermophilus JMCC0022, white granulated sugar, red jujube polysaccharide, stachyose, galactooligosaccharide and multicolored bean powder etc.；The present invention also provides a kind of preparation methods of above-mentioned composite fermentation cream with anti-oxidation function.Material combination of the present invention is reasonable, and soft mouth feel, full of nutrition, excellent in flavor, viable count are high, while having good anti-oxidation function；Lactobacillus plantarum JMCC0017 and streptococcus thermophilus JMCC0022 cooperative fermentation during the preparation process overcome the slow problem of lactobacillus plantarum JMCC0017 fermenting speed, while the red jujube polysaccharide added enhances the anti-oxidation function of acidified milk.The present invention is suitable for preparing acidified milk using lactobacillus plantarum JMCC0017 and streptococcus thermophilus JMCC0022.
Description
Technical field
The invention belongs to dairy products manufacturing fields, are related to a kind of dairy products, specifically a kind of to have anti-oxidation function
Composite fermentation cream and preparation method thereof.
Background technique
Generally with streptococcus thermophilus and lactobacillus bulgaricus for ferment-fermented cow's milk in modern dairy industry, both
Lactic acid bacteria can generate relatively large number of flavor substance during Dairy fermentation, optimize product special flavour.But these bacterium exist
Larger, the placement of palpus strict guarantee low temperature, storage temperature wave during storage, transport etc. are affected by the ambient temperature when preservation
It is visibly moved that easily the activity of bacterium, ferment local-flavor etc. are produced bigger effect, it eventually leads to product and loses original local flavor and health efficacy.
And lactobacillus plantarum can not only promote the nutritive value of fermented food, play healthy functions, moreover it is possible to improve acidified milk mouthfeel and
Flavor.
Modern studies have found that lactobacillus plantarum has a variety of prebiotic functions, to pathogenic gram-positive bacteria and leather
Lan Shi negative bacterium has certain inhibiting effect, is capable of forming biological containment, adjusts intestinal microecology；There is cholate hydrolysing activity,
Bile salt hydrolase can be generated, so that mating type cholate is changed into free cholic acid, and then be co-precipitated with cholesterol, reduces human body liner
Sterol levels；There are enhancing Peripheral Blood Lymphocytes and the active ability of T lymphocyte, the humoral immunity function of body can be enhanced
Energy and cellular immune function；Meanwhile it is also stronger to the Scavenging activity of 1,1- free radical scavenging activity (DPPH), have
Certain oxidation resistance.Therefore it is with a wide range of applications in the exploitation of functional acidified milk.
But ferment only with lactobacillus plantarum single strain, the problems such as Chang Fasheng fermenting speed is slow, and viscosity is inadequate, make
It is undesirable to obtain product preparation effect.
Summary of the invention
The purpose of the present invention is to provide for a kind of composite fermentation cream with anti-oxidation function, by selecting suitable bacterium
Kind and raw material reasonable compatibility, make acidified milk realize Rapid Fermentation, soft mouth feel, full of nutrition, excellent in flavor, viable count it is high,
The characteristic of good antioxidant effect；
To achieve the above object, used technical solution is as follows by the present invention:
A kind of composite fermentation cream with anti-oxidation function, based on parts by weight, the raw material that its effective component is made includes:
80-90 parts of raw milks, JMCC0017,0.0001-1 parts of streptococcus thermophilus JMCC0022 of 0.0001-1 parts of lactobacillus plantarums,
The multicolored bean powder of 5-15 portions of white granulated sugars, 5-15 parts of red jujube polysaccharides, 1-20 parts of stachyoses, 1-20 parts of galactooligosaccharides and 1-15 parts.
As restriction, the red jujube polysaccharide parts by weight are 7.5 parts, and the stachyose parts by weight are 9.4 parts, described low
Poly- galactolipin parts by weight are 9.4 parts.
As further limiting, the addition ratio of the lactobacillus plantarum JMCC0017 and the streptococcus thermophilus JMCC0022
Example is 1:1.
As the third restriction, the five colors bean powder includes: red bean powder, mung bean flour, Semen Lablab Album powder, soybean powder and semen sojae atricolor
Powder.
There are also a kind of restriction, red bean powder, mung bean flour, Semen Lablab Album powder, soybean powder and black bean powder quality in the five colors bean powder
Than for 3:2:2:3:3.
The present invention also provides a kind of preparation method of above-mentioned composite fermentation cream with anti-oxidation function, the preparation methods
Sequence carries out according to the following steps:
1) ingredient
By the multicolored beans of 5-15 portions of white granulated sugars, 5-15 parts of red jujube polysaccharides, 1-20 parts of stachyoses, 1-20 parts of galactooligosaccharides and 1-15 parts
Powder after mixing, obtains mixture A, and mixture A is added in 80-90 parts of raw milks, 10-15min is sufficiently stirred, and mixing is made
Object B；
2) homogeneous, sterilization
By mixture B at 60-65 DEG C homogeneous, sterilize 5-10min at 95 DEG C, be made liquid C；
3) it ferments
JMCC0017 and 0.0001-1 parts of streptococcus thermophilus JMCC0022 of 0.0001-1 parts of lactobacillus plantarums are inoculated in liquid C,
Ferment 5-6h in 35-42 DEG C of incubator, detects when its pH is 4.0-4.5 and stops fermentation, curdled milk D is made；
4) demulsification and after-ripening
By curdled milk D uniform stirring 10-15min, demulsification is placed in 4 DEG C of standing 10-12h, obtains the composite fermentation with anti-oxidation function
Cream.
As restriction, in the step 1), the red jujube polysaccharide parts by weight are 7.5 parts, the stachyose parts by weight
It is 9.4 parts, the galactooligosaccharide parts by weight are 9.4 parts.
As further limiting, lactobacillus plantarum JMCC0017 described in the step 3) and the streptococcus thermophilus
The adding proportion of JMCC0022 is 1:1.
As the third restriction, the five colors bean powder includes red bean powder, mung bean flour, Semen Lablab Album powder, soybean powder and black bean powder.
There are also a kind of restriction, the red bean powder, mung bean flour, Semen Lablab Album powder, soybean powder and black bean powder mass ratio are 3:2:2:
3:3。
Lactobacillus plantarum used in the present invention (Lactobacillus plantarum) JMCC0017, separation screening is certainly
Xinjiang of China traditional zymotic dairy product, the bacterial strain have been preserved in Chinese microorganism strain preservation management committee on March 31st, 2016
Member's meeting common micro-organisms center, preservation address is Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, deposit number: CGMCC
NO.12323。
Streptococcus thermophilus used in the present invention (Streptococcus thermophilus) JMCC0022, separation screening
From Yunnan Province of China traditional zymotic dairy product, which was preserved in Chinese microorganism strain preservation management on May 28th, 2018
Committee's common micro-organisms center, preservation address are Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, deposit number: CGMCC
NO.15822。
Due to the adoption of the above technical solution, compared with prior art, the present invention acquired beneficial effect is:
1) lactobacillus plantarum JMCC0017 and streptococcus thermophilus that the composite fermentation cream in the present invention with anti-oxidation function adds
JMCC0022 cooperative fermentation, streptococcus thermophilus JMCC0022 can quickly utilize the nutrition such as abundant amino acid, the polypeptide in cow's milk
Substance overcomes the slow problem of lactobacillus plantarum JMCC0017 fermenting speed；Meanwhile streptococcus thermophilus JMCC0022 metabolism produces
Lactogenesis acid, formic acid, folic acid and a small amount of acetaldehyde, carbon dioxide etc., wherein carbon dioxide is synthesis arginine, aspartic acid, paddy ammonia
The precursor of acid and nucleotide has facilitation to lactobacillus plantarum JMCC0017 fermentation；Lactobacillus plantarum JMCC0017 metabolism
Animal, phytoprotein in cow's milk and bean powder generate the small peptides substances such as amino acid, dipeptides, are streptococcus thermophilus JMCC0022
Provide nutriment；
2) the streptococcus thermophilus JMCC0022 added in the present invention can generate exocellular polysaccharide by metabolism, increase the viscous of acidified milk
Poly- property enhances retentiveness, keeps acidified milk structure more stable, fine and smooth；
3) red jujube polysaccharide added in the present invention, is the important activity ingredient in jujube, has removing free radical, raising immune
Power, anti-aging effect；Meanwhile red jujube polysaccharide has promotion to the growth of the Bifidobacterium in human body intestinal canal as prebiotics
Effect；
4) stachyose that adds in the present invention, galactooligosaccharide can promote the growth of lactobacillus plantarum, ferment as prebiotics,
It can be improved fermentation efficiency, the probiotics in acidified milk made to play more preferable effect；Wherein stachyose is by β-fructose, phlorose
With α-galactolipin composition, it is difficult to by human gastrointestinal tract digestibility and utilization, lactic acid, short chain fatty acids are produced after probiotics fermention
Deng；Galactooligosaccharide is then mainly to form with beta galactose, is present in breast milk on a small quantity, can promote the growth of probiotics, by generation
It thanks as organic acids such as lactic acid, acetic acid；
5) the multicolored bean powder added in the present invention contains soya-bean polypeptides abundant, is capable of providing lactobacillus plantarum JMCC0017 growth
Necessary nitrogen source promotes growth metabolism of the lactobacillus plantarum JMCC0017 in cow's milk.
The present invention is suitable for preparing acidified milk using lactobacillus plantarum JMCC0017 and streptococcus thermophilus JMCC0022.
Detailed description of the invention
Fig. 1 is the TEER value ratio of experimental group and blank control group same time in the embodiment of the present invention 15.
Specific embodiment
Embodiment 1-6 has the composite fermentation cream of anti-oxidation function
Embodiment 1-6 is respectively a kind of composite fermentation cream with anti-oxidation function.Raw material includes: raw milk, lactobacillus plantarum
(Lactobacillus plantarum) JMCC0017, streptococcus thermophilus (Streptococcus thermophilus)
JMCC0022, white granulated sugar, red jujube polysaccharide, stachyose, galactooligosaccharide and multicolored bean powder etc..Wherein, lactobacillus plantarum
(Lactobacillus plantarum) JMCC0017 is that separation screening comes out from the Traditional Fermented Milk of Xinjiang, and in 2016
On March 31, in is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, and preservation address is court, Beijing
The institute 3 of positive area's North Star West Road 1, deposit number are CGMCC NO.12323.Streptococcus thermophilus (Streptococcus thermophilus) JMCC0022 is that separation screening comes out from the Traditional Fermented Milk of Yunnan, and it is preserved in China Microbiological bacterium
Kind preservation administration committee common micro-organisms center, preservation address is Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, deposit number
For CGMCC NO.15822.Multicolored bean powder is by red bean powder, mung bean flour, Semen Lablab Album powder, soybean powder and black bean powder 3:2 in mass ratio:
2:3:3 is constituted.
The parameters such as the raw material weight number of each embodiment are as shown in table 1:
In the composite fermentation cream with anti-oxidation function of embodiment 1-6, embodiment 3 is most preferred embodiment.
A kind of preparation method of the composite fermentation cream with anti-oxidation function of embodiment 7
1) ingredient
After mixing by white granulated sugar, red jujube polysaccharide, stachyose, galactooligosaccharide and multicolored bean powder, mixture A1 is obtained, will be mixed
Object A1 is added in raw milk, and 12 min are sufficiently stirred, and mixture B1 is made；
2) homogeneous, sterilization
By mixture B1 at 62 DEG C homogeneous, 7 min are sterilized at 95 DEG C, be made liquid C1；
3) it ferments
The inoculated plant lactobacillus JMCC0017 and streptococcus thermophilus JMCC0022 of equivalent in liquid C1, in 40 DEG C of incubators
Ferment 5.5h, detects when its pH is 4.2 and stops fermentation, curdled milk D1 is made；
4) demulsification and after-ripening
By 12 min of curdled milk D1 uniform stirring, demulsification is placed in 4 DEG C of standing 11h, obtains the composite fermentation cream with anti-oxidation function.
Wherein, raw milk, lactobacillus plantarum JMCC0017, streptococcus thermophilus JMCC0022, white granulated sugar, red jujube polysaccharide, water
The parts by weight of threose, galactooligosaccharide and multicolored bean powder are by any one of embodiment 1-6 addition.
Embodiment 8-12 has the preparation method of the composite fermentation cream of anti-oxidation function
Embodiment 8-12 is respectively a kind of preparation method of composite fermentation cream with anti-oxidation function, the preparation with embodiment 7
Method is essentially identical, the difference is that the technical parameter of preparation process is different, design parameter is as shown in table 2:
Viable count changes in 13 acidified milk of embodiment
The streptococcus thermophilus JMCC0022 of different proportion and lactobacillus plantarum JMCC0017 are seeded in cow's milk, cultivated in 40 DEG C
5.5h is fermented in case to curdled milk, after fermentation in 4 DEG C of placement after-ripening 10-12 h, respectively with streptococcus thermophilus Selective agar medium
With the viable count in lactobacillus plantarum Selective agar medium detection acidified milk.The pH of acidified milk, acidity, JMCC0022 viable count,
The testing result of JMCC0017 viable count is as shown in table 3:
As seen from the above table, when the adding proportion of streptococcus thermophilus JMCC0022 and lactobacillus plantarum JMCC0017 be 1:1, fermented
At the viable count highest in rear gained acidified milk, and the acidity for terminating post-fermentation cream is suitable, and mouthfeel is suitable for.
The oxidation resistance of embodiment 14 red jujube polysaccharide and lactobacillus plantarum JMCC0017
Respectively by 0.575 part of lactobacillus plantarum JMCC0017,7.5 parts of red jujube polysaccharides and 0.575 part of lactobacillus plantarum JMCC0017
Be added separately to 7.5 parts of red jujube polysaccharides in different MRS fluid nutrient mediums, in 37 DEG C culture for 24 hours, take out fermentation liquid, by with
Lower method measures the inoxidizability of each fermentation liquid.Inoxidizability includes the removing energy to hydroxy radical (HO) in the present embodiment
Power, ultra-oxygen anion free radical (O2 ?) Scavenging activity and 1,1- free radical scavenging activity (DPPH) removing
The detection of ability.
A, HO Scavenging activity detects
Salicylic acid-ethanol solution that 1mL concentration is 5mmol/L is sequentially added in 10mL test tube, 1mL concentration is 5mmol/L's
Ferrous sulfate, 1mL concentration are the hydrogen peroxide and 1mL fermentation liquid of 3mmol/L, are uniformly mixed.10mL is supplied with distilled water, 37 DEG C
Water-bath 15min is centrifuged 10min in 4 DEG C, 6000rpm, supernatant is taken to measure absorbance at 510nm (using distilled water as reference).
HO clearance rate (%)=[(Ao-As)/Ao] × 100%(Ao is the OD value of no sample；As is the OD value for having sample)
b、O2 ?Scavenging activity detection
The Tris-HCl(150mmol/L, pH8.2 of 4.5mL are added in 1mL fermentation liquid), 0.4mL is added in 25 DEG C of water-bath 20min
Concentration is the pyrogallol of 1.2mmol/L, and the HCl that 50 μ L concentration are 8mol/L is added in 25 DEG C of water-bath 5min immediately, is terminated anti-
It answers.Take supernatant to measure absorbance at 325nm (using distilled water as reference).O2 ?Clearance rate (%)=[1- (Ao/As)] ×
100%(Ao is the OD value of no sample；As is the OD value for having sample)
C, DPPH Scavenging activity detects
The DPPH ethanol solution that 1mL concentration is 0.2mmol/L is added in 1mL fermentation liquid, is kept away at room temperature after mixing
Light reaction 30min, and in 6000rpm be centrifuged 10min, take supernatant measured 517nm at absorbance (with isometric distilled water with
Dehydrated alcohol mixed liquor is reference).Blank group replaces DPPH solution with isometric dehydrated alcohol, and control group is with isometric distilled water
Instead of fermentation liquid.DPPH clearance rate (%)=[1- (As-Aj)/Ao] × 100%(Ao is the OD value of reference substance；As is to have sample
OD value；Aj is the OD value of blank group)
Scavenging activity, ultra-oxygen anion free radical (O of the three of the above fermentation liquid to hydroxy radical (HO)2 ?) removing energy
The testing result of the Scavenging activity of power and 1,1- free radical scavenging activity (DPPH) is as shown in table 4:
As seen from the above table, red jujube polysaccharide is to HO, O2 ?Scavenging activity is preferable, and lactobacillus plantarum JMCC0017 is clear to DPPH
Removing solid capacity is preferable, to HO, O after the two compounding2 ?And DPPH Scavenging activity has good effect, and therefore, anti-oxidant function
Effect significantly increases.
The Gut barrie r of 15 lactobacillus plantarum JMCC0017 of embodiment maintains ability
Lactobacillus plantarum JMCC0017 is activated into MRS fluid nutrient medium, 37 DEG C culture for 24 hours, collect bacterium solution in 10000rpm,
It is centrifuged 5min under conditions of 25 DEG C, collects thallus, utilizes brine 2 times later, it is spare.10 are added later8CFU/mL
After washing lactobacillus plantarum JMCC0017 into Gut barrie r model, detect its cell resistance value respectively at 0h, 2h, 4h, 6h, examine
It is as shown in Figure 1 to survey result.
As shown in Figure 1, lactobacillus plantarum JMCC0017 has certain maintenance effect to intercellular tight junction structure.It will
Experimental group is compared with the TEER value of blank control group same time, and for the bacterial strain from 4h to 6h, the ratio of TEER is kept at 1 left side
The right side shows that it has maintenance effect to tight connecting device.Such result is consistent with the result of gut barrier function, show on
Gut barrier function can be maintained by maintaining and protecting tight connecting device by stating bacterial strain.
Claims (10)
1. a kind of composite fermentation cream with anti-oxidation function, which is characterized in that based on parts by weight, its effective component is made
Raw material includes:
80-90 parts of raw milks, JMCC0017,0.0001-1 parts of streptococcus thermophilus JMCC0022 of 0.0001-1 parts of lactobacillus plantarums,
The multicolored bean powder of 5-15 portions of white granulated sugars, 5-15 parts of red jujube polysaccharides, 1-20 parts of stachyoses, 1-20 parts of galactooligosaccharides and 1-15 parts.
2. the composite fermentation cream according to claim 1 with anti-oxidation function, it is characterised in that: the red jujube polysaccharide weight
Measuring number is 7.5 parts, and the stachyose parts by weight are 9.4 parts, and the galactooligosaccharide parts by weight are 9.4 parts.
3. the composite fermentation cream according to claim 1 or 2 with anti-oxidation function, it is characterised in that: the plant cream
The adding proportion of the bacillus JMCC0017 and streptococcus thermophilus JMCC0022 is 1:1.
4. the composite fermentation cream according to claim 1 or 2 with anti-oxidation function, which is characterized in that the five colors beans
Powder includes: red bean powder, mung bean flour, Semen Lablab Album powder, soybean powder and black bean powder.
5. the composite fermentation cream according to claim 4 with anti-oxidation function, it is characterised in that: the red bean powder, green
Bean powder, Semen Lablab Album powder, soybean powder and black bean powder mass ratio are 3:2:2:3:3.
6. a kind of preparation method of the composite fermentation cream with anti-oxidation function as described in any one of claim 1 to 5,
It is characterized in that, sequence carries out according to the following steps:
1) ingredient
By the multicolored beans of 5-15 portions of white granulated sugars, 5-15 parts of red jujube polysaccharides, 1-20 parts of stachyoses, 1-20 parts of galactooligosaccharides and 1-15 parts
Powder after mixing, obtains mixture A, and mixture A is added in 80-90 parts of raw milks, 10-15min is sufficiently stirred, and mixing is made
Object B；
2) homogeneous, sterilization
By mixture B at 60-65 DEG C homogeneous, sterilize 5-10min at 95 DEG C, be made liquid C；
3) it ferments
JMCC0017 and 0.0001-1 parts of streptococcus thermophilus JMCC0022 of 0.0001-1 parts of lactobacillus plantarums are inoculated in liquid C,
Ferment 5-6h in 35-42 DEG C of incubator, detects when its pH is 4.0-4.5 and stops fermentation, curdled milk D is made；
4) demulsification and after-ripening
By curdled milk D uniform stirring 10-15min, demulsification is placed in 4 DEG C of standing 10-12h, obtains the composite fermentation with anti-oxidation function
Cream.
7. preparation method according to claim 6, it is characterised in that: in the step 1), the red jujube polysaccharide parts by weight
Number is 7.5 parts, and the stachyose parts by weight are 9.4 parts, and the galactooligosaccharide parts by weight are 9.4 parts.
8. preparation method according to claim 7, it is characterised in that: lactobacillus plantarum described in the step 3)
The adding proportion of the JMCC0017 and streptococcus thermophilus JMCC0022 is 1:1.
9. the preparation method according to any one of claim 6 to 8, it is characterised in that: the five colors bean powder includes red
Bean powder, mung bean flour, Semen Lablab Album powder, soybean powder and black bean powder.
10. preparation method according to claim 9, it is characterised in that: the red bean powder, mung bean flour, Semen Lablab Album powder, soya bean
Powder and black bean powder mass ratio are 3:2:2:3:3.
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