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CN-122004296-A - Preparation method of lactobacillus fermentation extract dairy product

CN122004296ACN 122004296 ACN122004296 ACN 122004296ACN-122004296-A

Abstract

The invention discloses a preparation method of a lactobacillus fermentation extract dairy product, and belongs to the technical field of dairy product processing. The method comprises the steps of (1) mixing eclipta and glossy privet fruits according to the weight ratio of 1:0.5-2, adding water for extraction, concentrating to obtain an eclipta-glossy privet fruit extract, (2) mixing skim milk and the eclipta-glossy privet fruit extract, sterilizing, inoculating lactobacillus for fermentation until the pH value is 4.2-4.8, obtaining fermentation liquor, (3) sequentially carrying out enzymolysis on the fermentation liquor by pepsin and trypsin to obtain enzymolysis liquor, (4) centrifuging the enzymolysis liquor to obtain supernatant, sequentially passing through ultrafiltration membranes with the molecular weight cut-off of 8kDa and 5kDa, collecting components with the molecular weight of 5-8kDa, mixing the obtained components with dairy product base materials and sweeteners, homogenizing and sterilizing to obtain the product. The dairy product prepared by combining fermentation, enzymolysis and ultrafiltration separation and enriching active components in a specific molecular weight range has the functions of inhibiting periodontal pathogenic bacteria and regulating inflammatory factors, and can be used for daily prevention and adjuvant treatment of periodontitis.

Inventors

  • CHEN BIN
  • ZHANG XIAOJUAN
  • WANG XIZHEN
  • CHEN RUYI
  • BAI GUOHUI
  • LIU JIANGUO

Assignees

  • 遵义医科大学

Dates

Publication Date
20260512
Application Date
20260330

Claims (10)

  1. 1.A preparation method of a lactobacillus fermentation extract dairy product is characterized by comprising the following steps: (1) Mixing Ecliptae herba and fructus Ligustri Lucidi at a weight ratio of 1:0.5-2, adding 8-15 times of water, extracting at 80-95deg.C for 1-2 times each time for 1-2 hr, filtering, concentrating filtrate to relative density of 1.05-1.15 at 60deg.C to obtain Ecliptae herba-fructus Ligustri Lucidi extract; (2) Mixing skim milk with the eclipta-glossy privet fruit extract obtained in the step (1) according to the weight ratio of 10:1-5, sterilizing, inoculating lactobacillus, and fermenting at 35-42 ℃ until the pH value is 4.2-4.8 to obtain fermentation liquor; (3) Regulating the pH of the fermentation liquor obtained in the step (2) to 2.0-2.5, adding pepsin, carrying out enzymolysis for 2-4 hours at 35-40 ℃, regulating the pH to 7.0-7.5, adding trypsin, carrying out enzymolysis for 2-5 hours at 45-50 ℃, and inactivating enzyme to obtain an enzymolysis liquor; (4) Centrifuging the enzymolysis liquid obtained in the step (3) to obtain a supernatant, sequentially passing through ultrafiltration membranes with the molecular weight cut-off of 8kDa and 5kDa, and collecting active components with the molecular weight of 5-8 kDa; (5) Mixing the active component obtained in the step (4) with a dairy product base material and a sweetener, homogenizing and sterilizing to obtain the lactobacillus fermentation extract dairy product.
  2. 2. The method of claim 1, wherein the milk base material in the step (5) is fermented milk, sterilized milk, prepared milk or milk-containing beverage.
  3. 3. The method of claim 1, wherein the weight ratio of the active component to the dairy base in the step (5) is 1:5-20.
  4. 4. The method according to claim 1, wherein the sweetener in the step (5) is at least one of fructo-oligosaccharide, galacto-oligosaccharide, erythritol, xylitol, and stevioside.
  5. 5. The method of claim 1, wherein the sweetener in step (5) is added in an amount of 2-10% by weight of the dairy base.
  6. 6. The method of claim 1, wherein the lactic acid bacteria in the step (2) are at least one of Lactobacillus plantarum, streptococcus thermophilus and Lactobacillus bulgaricus.
  7. 7. The method for producing a lactic acid bacteria fermented extract dairy product according to claim 1, wherein the sterilization in the step (2) is performed at 90 to 95℃for 10 to 15 minutes.
  8. 8. The method for producing a lactic acid bacterium fermented extract dairy product according to claim 1, wherein the amount of pepsin added in the step (3) is 0.1 to 0.5% by weight of the fermentation broth, and the amount of trypsin added is 0.1 to 0.5% by weight of the fermentation broth.
  9. 9. The method of claim 1, wherein the centrifugation in the step (4) is 8000-10000r/min for 15-20min.
  10. 10. The method for producing a lactic acid bacteria fermented extract dairy product according to claim 1, wherein the homogenization pressure in the step (5) is 20 to 25MPa, the homogenization time is 3 to 5 minutes, and the sterilization is 85 to 95 ℃ for 15 to 30 seconds.

Description

Preparation method of lactobacillus fermentation extract dairy product Technical Field The invention relates to the technical field of dairy product processing, in particular to a preparation method of a lactobacillus fermentation extract dairy product. Background Periodontitis is a chronic infectious disease of periodontal support caused by plaque biofilm, and is one of the main causes of adult tooth loss. At present, clinical treatment mainly comprises mechanical debridement and drug treatment, but the mechanical debridement is difficult to thoroughly remove deep bacteria, the antibiotics are easy to cause drug resistance after long-term use, and gastrointestinal adverse reactions exist in non-steroidal anti-inflammatory drugs. Therefore, development of a functional food which is safe and suitable for daily use for prevention and adjuvant treatment of periodontitis has practical requirements. Lactic acid bacteria fermented dairy products have been widely used in the field of functional foods due to their probiotic function and good mouthfeel. In the prior art, the technical proposal of combining the traditional Chinese medicine extract with lactobacillus fermentation is known. For example, chinese patent application CN112136892a discloses a lactic acid bacteria beverage containing daylily extract, chinese patent application CN117223809a discloses a technical scheme of co-fermentation of honeysuckle, dandelion and lactic acid bacteria. However, the prior art still has the following disadvantages: first, the fermentation product is not separated and purified, the active ingredients are complex, the effective content is not clear, and the stability of functions is difficult to ensure. Secondly, most of the products are liquid drinks which are directly drunk, the residence time in the oral cavity is short, and the active ingredients are difficult to achieve effective concentration locally in periodontal tissues. Third, the prior art claims for "anti-inflammatory" efficacy as generic, lacking functional optimization for the pathogenic mechanisms of periodontitis. Aiming at the problems, the invention provides a preparation method of lactobacillus fermentation extract dairy product, which combines fermentation, enzymolysis and ultrafiltration separation, enriches active components in a specific molecular weight range, and is compounded with dairy product base materials to prepare dairy products which are suitable for daily consumption and have the effects of preventing and assisting in treating periodontitis. Disclosure of Invention The invention aims to overcome the above-mentioned background technical difficulties and provide a preparation method of lactobacillus fermentation extract dairy products. In order to achieve the aim, the technical scheme is that the preparation method of the lactobacillus fermentation extract dairy product comprises the following steps: (1) Mixing Ecliptae herba and fructus Ligustri Lucidi at a weight ratio of 1:0.5-2, adding 8-15 times of water, extracting at 80-95deg.C for 1-2 times each time for 1-2 hr, filtering, concentrating filtrate to relative density of 1.05-1.15 at 60deg.C to obtain Ecliptae herba-fructus Ligustri Lucidi extract; (2) Mixing skim milk with the eclipta-glossy privet fruit extract obtained in the step (1) according to the weight ratio of 10:1-5, sterilizing, inoculating lactobacillus, and fermenting at 35-42 ℃ until the pH value is 4.2-4.8 to obtain fermentation liquor; (3) Regulating the pH of the fermentation liquor obtained in the step (2) to 2.0-2.5, adding pepsin, carrying out enzymolysis for 2-4 hours at 35-40 ℃, regulating the pH to 7.0-7.5, adding trypsin, carrying out enzymolysis for 2-5 hours at 45-50 ℃, and inactivating enzyme to obtain an enzymolysis liquor; (4) Centrifuging the enzymolysis liquid obtained in the step (3) to obtain a supernatant, sequentially passing through ultrafiltration membranes with the molecular weight cut-off of 8kDa and 5kDa, and collecting active components with the molecular weight of 5-8 kDa; (5) Mixing the active component obtained in the step (4) with a dairy product base material and a sweetener, homogenizing and sterilizing to obtain the lactobacillus fermentation extract dairy product. Further, the dairy product base material in the step (5) is fermented milk, sterilized milk, prepared milk or milk-containing beverage. Further, the weight ratio of the active component to the dairy base in the step (5) is 1:5-20. Further, the sweetener in the step (5) is at least one of fructo-oligosaccharide, galacto-oligosaccharide, erythritol, xylitol and steviol glycoside. Further, the sweetener in the step (5) is added in an amount of 2-10% of the weight of the dairy product base material. Further, the lactobacillus in the step (2) is at least one of lactobacillus plantarum, streptococcus thermophilus and lactobacillus bulgaricus. Further, the sterilization in the step (2) is carried out for 10-15min at 90-95 ℃. Further, the