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Functional drink with resistance to helicobacter pylori and preparation method thereof

An anti-Helicobacter pylori and functional beverage technology, applied in the functions of food ingredients, Lactobacillus, food preparation, etc., can solve problems such as poor taste, achieve auxiliary inhibition of Helicobacter pylori, promote cell repair, and taste sweet and sour delicious effect

Inactive Publication Date: 2015-08-19
上海中和堂门诊部有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Common stomach invigorating drinks currently on the market are all based on traditional Chinese medicines. Due to the inherent bitterness of traditional Chinese medicines, the taste of these drinks is not good. , while flavored drinks with good taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A. Preparation of enzyme stock solution:

[0030] (1) Clean fresh commercially available apples, hawthorns, and yams, then disinfect them with ozone, chop them into blocks, and put them into sterile fermentation tanks at a weight ratio of 1:1:1;

[0031] (2) After adding yeast, ferment at 28°C for 50 days, then at 33°C for 50 days, then add lactic acid bacteria, control the pH value to 2-3, and continue to ferment at 40°C for 80 days. Stir once a day for 25-30 minutes;

[0032] (3) After 180 days, the fermentation product was filtered, and the filtrate was collected to obtain the fruit juice.

[0033] B. Preparation of licorice powder:

[0034] Commercially available licorice Chinese medicine decoction pieces were ground into fine powder and passed through a 200-mesh sieve to obtain licorice powder.

[0035] C. Active probiotic combination (weight ratio):

[0036] Lactobacillus johnsonii: Lactobacillus salivarius: Bifidobacterium animalis: Lactobacillus acidophilus=...

Embodiment 2

[0041] A. Preparation of enzyme stock solution:

[0042] (1) Wash fresh commercially available papaya, grapes, mangoes, tomatoes, and purple cabbage, then disinfect them with ozone, chop them into blocks or strips, and put them in at a weight ratio of 2:2:1:1:1 in sterile fermenters;

[0043] (2) After adding yeast and Monascus, ferment at 28°C for 50 days, then ferment at 33°C for 50 days, then add lactic acid bacteria, control the pH value to 2-3, and continue to ferment at 40°C for 80 days. The fermentation process Stir once every 5 days, and the stirring time is 25-30min;

[0044] (3) After 180 days, filter the fermented product, collect the filtrate, and obtain the fruit juice.

[0045] B. Preparation of licorice powder:

[0046] Commercially available licorice Chinese medicine decoction pieces were ground into fine powder and passed through a 200-mesh sieve to obtain licorice powder.

[0047] C. Active probiotic combination (weight ratio):

[0048] Lactobacillus joh...

Embodiment 3

[0053] A. Preparation of enzyme stock solution:

[0054] (1) Wash fresh commercially available apples, pears, pineapples, watermelons, carrots, eggplants, and asparagus, and then disinfect them with ozone, chop them into blocks or strips, and press 2:1:1:1:2:2 :1 weight ratio is put into aseptic fermenter;

[0055] (2) After adding yeast and acetic acid bacteria, ferment at 28°C for 50 days, then at 33°C for 50 days, then add lactic acid bacteria, control the pH value to 2-3, and continue to ferment at 40°C for 80 days. During the fermentation process Stir once every 7 days, and the stirring time is 25-30min;

[0056] (3) After 180 days, the fermentation product was filtered, and the filtrate was collected to obtain the fruit juice.

[0057] B. Preparation of licorice powder:

[0058] Commercially available licorice Chinese medicine decoction pieces were ground into fine powder and passed through a 200-mesh sieve to obtain licorice powder.

[0059] C. Active probiotic comb...

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Abstract

The invention discloses a functional drink with resistance to helicobacter pylori. The functional drink comprises enzyme extract with volume ratio which is 10-80% and the rest of water, wherein 0.1-10g of active probiotics, 0.1-10g of liquorice and 0.05-5g of lactoferrin are added in each 100ml of the functional drink with the resistance to helicobacter pylori. The functional drink with the resistance to helicobacter pylori is simple in preparation and low in cost, has functions of aiding digestion, resisting against inflammation and helicobacter pylori, promoting cytothesis and improving immunity, and meanwhile, has good fruits and vegetables taste.

Description

technical field [0001] The invention relates to a functional drink and a preparation method thereof, in particular to a functional drink with an anti-helicobacter pylori effect and a preparation method thereof. Background technique [0002] Helicobacter pylori (Hp) is one of the most common causes of gastric disease. Hp infection can cause bad breath, postprandial belching, nausea, abdominal distension, abdominal discomfort and other symptoms. With the severity of the disease, it will gradually destroy the gastrointestinal tract wall, and even cause cancer, and patients infected with Hp generally suffer from stomach problems. [0003] Probiotics are active beneficial microorganisms that are colonized in the human gastrointestinal tract and can improve the host’s micro-ecological balance and exert beneficial effects. The beneficial bacteria or fungi in humans and animals mainly include: Clostridium butyricum, Lactobacillus, Bifidobacterium, acidophilus Bacillus, Actinomyce...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L2/66A23L1/30A23L1/305
CPCA23L2/382A23L2/52A23L2/66A23V2002/00A23V2400/117A23V2400/151A23V2400/181A23V2400/113A23V2200/30A23V2200/324
Inventor 毛丹丹邹创卞雪莲
Owner 上海中和堂门诊部有限公司
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