Abstract: Prebiotics are one of the popular elements of dairy product renewal, bringing more nutrition and health to dairy products. This article gives an overview of the application of prebiotics in dairy products at home and abroad, and discusses how to innovate the combination of prebiotics and dairy products to provide a reference for the development of new products for dairy products. Medical research at home and abroad has demonstrated that Synbiotics can have beneficial effects on the host by increasing the survival and colonization of live bacterial preparations in the intestine by selectively promoting the growth and metabolic activity of one or a few beneficial organisms. Thereby improving the quality of life of the host. Through a large number of studies, it is confirmed that the physiological effects of synbiotics are mainly as follows:
Keywords: prebiotics dairy application
Foreword
In January 2007, the National Public Nutrition Center launched the “Public Nutrition Improvement Prebiotics Projectâ€, which advocates the addition of prebiotics to the foods consumed by the public, activates and proliferates the probiotics in the human body, thereby promoting microbial ecological balance and improving the public. The purpose of nutrition and health. “Milk + Prebiotics†can be said to be a typical template for prebiotic projects. In 2007, the prebiotic nutrition dairy products “have suddenly come from a spring breeze, and thousands of trees and pears bloomedâ€, which quickly spread throughout the national market. From beneficial factors, to excellent + vitality factors, comfort factors, health factors and protection factors, prebiotic milk products have become a beautiful landscape on the market.
1 One of the trends in dairy: Prebiotics
1.1 prebiotics
Prebiotics, also known as bifidus factors. This concept was first proposed by Professor Gibson in the United Kingdom in 1995. It refers to ingredients that are indigestible or indigestible to the body. These ingredients can selectively stimulate the growth and activity of physiologically active bacteria in the colon, thereby producing a healthy effect on the host. The main role of prebiotics is achieved by promoting the reproduction of beneficial bacteria in the intestines and optimizing the balance of intestinal flora. In addition, it also has a dietary fiber function, which can increase the water holding capacity and capacity of the stool, so that it can be easily discharged, and can also adsorb anions and bile acids in the intestinal tract to effectively lower blood fat and cholesterol.
Prebiotics mainly refer to non- (or difficult) digestive oligosaccharides, such as oligo-isomaltose, oligofructose, galactooligosaccharides, soy oligosaccharides and the like. In addition, natural plant extracts, polysaccharides, protein hydrolysates, and polyols are all in the category of prebiotics.
1.2 Functional dairy classification
(1) Basic functional dairy products: liquid milk, fermented milk, cheese, ice cream, and the like.
(2) Products with added value adjusted for milk composition, such as low lactose or lactose-free products, hydrolyzed protein-containing hypoallergenic formula designed for infants allergic to milk, fortified calcium, fortified vitamins Kinds of dairy products, etc.
(3) Functional dairy products that have been shown to have a health effect, including dairy products that enhance a functional ingredient, or products that enhance the milk-derived ingredients. Milk that strengthens probiotics or strengthens prebiotics belongs to this type of functional dairy.
1.3 Advantages of prebiotics for dairy products
The most important role of prebiotics is to activate Bifidobacteria in the intestines and promote their growth and reproduction, while inhibiting the growth of pathogenic bacteria in the gut, thus bringing more health effects to the human body. In the current market, the common addition of prebiotics to dairy products, most of them focus on promoting the main effects of prebiotics, namely proliferating beneficial bacteria in the body and improving the balance of intestinal flora. In fact, the efficacy of prebiotics is not limited to this, but more innovative propaganda points can be developed. Because the prebiotics are still a good "famous role", combined with the subdivided dairy category, can develop unique products.
(1) Strengthen the role of beneficial bacteria in dairy products
Many yoghurt, lactic acid bacteria beverages, and probiotic granules contain certain beneficial bacteria such as bifidobacteria and lactobacilli. However, the amount and activity of beneficial bacteria after digestion by the human body has been greatly reduced.
Although research has developed methods such as microencapsulation to allow bacteria to enter the large intestine, it is questionable whether foreign bacteria can colonize and multiply in the intestine and cooperate with resident bacteria in the intestine to play a health care function. The dead cells of beneficial bacteria can only promote the growth of the original beneficial bacteria in the human intestine, that is, the role of prebiotics. Therefore, the addition of prebiotics to dairy products containing live bacteria will inevitably enhance the health benefits. There are many examples of the combination of probiotics and prebiotics in dairy products, such as the “Probiotic Chewable Tablets†of the French Synbiotics, Nesti’s Opti-Nutrition Formula + Growth Milk Powder, and Yili’s “A+B†Upgrade. Infant formula and so on. These products can also be products containing "synergy".
Increase the number of live bacteria and extend shelf life
ä¸ä»… It not only promotes the growth and activity of probiotics, but also selectively promotes the growth and activity of beneficial bacteria in the intestine itself.
ï‚Ÿ Targeting different parts of the intestine
定 The colonization and long-lasting effects of probiotics in the large intestine have improved
ï‚Ÿ Synbiotics are effective in the treatment of colorectal cancer (rat model)
ï‚Ÿ Synbiotics are more effective for immune regulation, and different components of synbiotics act on different sites.
益 Feeding prebiotics and bifidobacteria alone has no effect, but when using synbiotics, the body's recessive lesions are reduced.
(2) Strengthening the absorption of minerals such as calcium and magnesium in dairy products
A large number of studies have confirmed that taking foods containing prebiotics can increase the body's absorption of calcium, magnesium, zinc and iron. The mechanism of action may be that the prebiotic is fermented to produce an organic acid, which causes the pH of the intestine to decrease, so that the complex composed of calcium, phosphate and magnesium formed when passing through the small intestine dissolves and is easily absorbed. There are also assumptions that calcium is modified to become a low-charge calcium-hydrogen complex, which is more likely to pass through the mucosa. There are some calcium supplement products containing prebiotics in the international market, such as oligofructose calcium tablets and prebiotics calcium supplement foods from Meiji Fruit Company of Japan. In addition, calcium supplements and other products can be upgraded by adding prebiotics to enhance the body's ability to absorb minerals.
(3) Strengthening the absorption of vitamins in dairy products
Prebiotics promote the proliferation of bifidobacteria, which is beneficial to the synthesis of more B vitamins (B1, B2, B6, folic acid, etc.) and vitamin K, niacin, etc. by Bifidobacterium. Therefore, on the basis of ingesting exogenous vitamins, the human body can rely on the vitamins synthesized by bifidobacteria to achieve the purpose of comprehensive vitamin supplementation. Oligosaccharide prebiotics have been added to the vitamin-brand multivitamin products abroad. Dairy itself is also a vitamin-rich nutritional product, which can also be used to develop new products that enhance vitamin absorption.
(4) Strengthening the intestinal detoxification of dietary fiber in dairy products
Dietary laxative effects of dietary fiber such as cereal fiber and fruit fiber have been widely recognized, while dietary fiber has a different focus on the intestines of prebiotics. The former has little glycolysis in the large intestine, mainly as excreta. The carrier, which is more susceptible to glycolysis in the large intestine, produces various organic acids, lowers the pH of the intestine, facilitates peristalsis of the intestine, and acts primarily as a lubricant.
The hard material properties of dietary fiber and the soft matter lubrication properties of prebiotics are the perfect combination of detoxification.
There are many dairy products in the market that add fruit fiber and grain fiber, which is very popular among consumers. For these products, you can enhance the detoxification effect by adding prebiotics. Letting consumer dependence on products begins with a new concept that continues with its health benefits. The "changing factor" in Yili's excellent Pinjia people is the concept of the detoxification effect of oligofructose.
2 Progress in the application of prebiotics in dairy products
Consumers in Japan, Europe, and the United States have a high awareness of oligosaccharide prebiotics, 70% in Japan, 16% in France, 9% in Germany, and 3% in the UK. Therefore, the development and application of new types of prebiotics in foreign countries have developed rapidly. For example, the application of oligosaccharide prebiotics in Japanese dairy products is very extensive, and more than 60% of Japanese oligofructose production is used in dairy products. Compared with the current application status in foreign countries, China's awareness of prebiotics is not broad enough. The application in dairy products has great potential for development. Most of them are currently used in milk powder and milk drinks.
2.1 Application of prebiotics in milk powder
For milk powder, especially high-end infant formula and middle-aged milk powder, prebiotics are a good nutritional fortification ingredient. Because the prebiotics improve the digestive function, promote the absorption of nutrients, and produce B vitamins, the nutrition of the milk powder can be more balanced and more easily absorbed. The purpose of adding prebiotics is not only to simulate the nutritional content of breast milk, but also to provide more health benefits, such as improving the probiotic effects associated with immune system response substances and promoting mineral absorption.
In Japan and Europe, oligosaccharide prebiotics have been added to many infant formulas and growth formulas. And the labeling method also clearly states that the type and content of oligosaccharides should be indicated on the outer packaging of the product. China's milk powder market began to appear prebiotics in 2004, with Abbott's Hesheng original system (including FOS prebiotics) as the first. Subsequently, the prebiotics quickly became a sales highlight of milk powder (especially infant formula), with the giant brand milk powder such as Dumex, Nestle and Yili as the typical representative of this stage. Since last year, local companies such as Sanlu, Yashili, Shengyuan and Beinmei have also launched the series of prebiotic milk powder. Up to now, with the increasingly fierce competition in the milk powder market, Prebiotics will continue to be one of the most important weights for branded milk powder.
Prebiotics in milk powder are also constantly evolving, from the initial single prebiotics to the current prebiotic combination and the Synthetic System. The most widely used single prebiotics are oligofructose FOS and oligogalactose GOS, and some prebiotics using oligo-isomaltose IMO, xylooligosaccharide XOS, lactulose, raffinose, etc. Innovation. The prebiotic combination is a scientific combination of various oligosaccharide prebiotics. It should be emphasized here that the choice of prebiotics is important, but the amount of addition is more critical, at least to ensure the normal functioning. In general, the amount of oligosaccharide prebiotics added to the milk powder ranges from 0.8 to 4%. The specific amount of addition can be determined according to the unit efficacy of different oligosaccharides. For example, the amount of oligoisomalt is generally from 1-4%, oligofructose 0.5-3%, and galactooligosaccharide 0.5-3%.
2.2 Application of prebiotics in fermented yogurt
According to ACNielsen in 2007, yogurt is one of the six fastest growing foods in the world, maintaining an 18% growth rate. In the domestic market, yoghurt is also the fastest-growing new product in the dairy industry, with new products accounting for 29% in 2006-2007. With the enhancement of health awareness, consumers will not only be satisfied with the taste, the functionalization of yogurt and the segmentation of consumer groups will become an inevitable development trend.
The latest products of foreign functional yogurt:
Yishou Yogurt: Yishou yoghurt produced by a beverage company in Osaka, Japan, is made by mixing mashing liquid with yoghurt as raw material, and then adding active bifidobacteria, stabilizer and flavor ingredients.
Good for disease prevention and cancer prevention and prevention of hypertension, constipation and gastrointestinal dysfunction.
Solidified yogurt TIME: Added activating factor collagen, oligofructose and body factor isomalt, its rich taste and strong functionality will surely win the favor of beauty.
Fermented yogurt developed in Korea that is beneficial to stomach, liver, intestines, blood pressure, and blood sugar.
2.3 Application of prebiotics in milk beverages
Flavored milk drinks have appeared in the domestic and foreign markets for many years. In addition to the milky aroma, they also have a fruity flavor. The fusion of the two flavors makes the flavor of the flavored milk beverage unique, and it has a certain nutrient, so it is well received by the majority. Consumers, especially children and young women, are welcome. According to professional survey data, milk beverages are also one of the six fastest growing food categories in the world, maintaining an average annual growth rate of 10%.
Prebiotics are very common in milk beverages, such as FYOS in Belgium and Svehesse in the Spanish market. They are milk drinks containing oligofructose, domestic beneficial factors, excellent + vitality factors, prebiotics and so on. This type of product is leading the promotion of the efficacy of prebiotics to proliferate the intestinal flora. With the continuous innovation of products, the role of prebiotics in milk beverages will change, focusing more on synergy with nutrients or promoting absorption of nutrients. For example, the current beauty-based milk drinks developed for women are very eye-catching in the market. This type of product is based on the use of oligosaccharide prebiotics to fundamentally solve the problem of detoxification, coupled with the nutritional components of collagen, hyaluronic acid, etc., highlighting its effect on the skin.