CN104041765B - 一种促进芦笋浆液中纤维素沉降的复合菌剂 - Google Patents
一种促进芦笋浆液中纤维素沉降的复合菌剂 Download PDFInfo
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Abstract
本发明公开了一种促进芦笋浆液中纤维素沉降的复合菌剂，属于生物发酵技术领域。该复合菌剂由20-30份植物乳杆菌、20-30份乳酸乳球菌、20-30份枯草芽孢杆菌、4-7份α-淀粉酶、2-5份果胶酶、10-15份槲皮素混合制得。使用该复合菌剂沉降纤维素的方法大大提高了芦笋浆液中纤维素的沉降速度，缩短了生产周期，并且减少了生产成本，提高了产品质量。
Description
技术领域
本发明涉及生物发酵技术领域，具体而言，涉及一种促进纤维素沉降剂，尤其涉及一种高效促进芦笋浆液中纤维素沉降的复合菌剂。
背景技术
随着人们生活水平的提高，“第七类营养素”膳食纤维越来越受到关注。膳食纤维是一种不易被消化的碳水化合物，主要来自于植物的细胞壁，在保持消化系统健康上扮演着重要的角色。膳食纤维可以清洁消化壁和增强消化功能，稀释和加速食物中的致癌物质和有毒物质的移除、减缓消化速度、加快排泄胆固醇，因此人体摄取足够的纤维素可以预防心血管疾病、癌症、糖尿病等。
芦笋为两年生草本植物，以其独特鲜美风味、较高的营养价值、药用价值，深受人们的喜爱，成为国际流行的高档保健蔬菜。近年来，芦笋加工有了较快的发展，速冻芦笋、芦笋罐头、芦笋酒等产品不断被开发出来。但芦笋在生长、保鲜、加工过程中老化很快，纤维素木质素含量迅速增加，此时口感变差，往往被丢弃，造成资源的浪费。因此，从芦笋中提取高含量的膳食纤维是一项很重要的工作。
目前，我国对芦笋食品的开发较单一。例如：中国专利申请200810031186.1“一种浓缩芦笋清汁的制备工艺”。有大量从其他食用植物中提取膳食纤维的，例如：中国专利申请号201210115933.6“一种从木薯渣中提取纤维的方法”、中国专利申请号201010230577.3“一种苦荞麸皮膳食纤维的提取方法”、中国专利申请号201210134626.2“一种提取薇菜水不溶性膳食纤维的方法”但以上提取纤维素的方法耗时长，繁琐且不易操作，原料损失量也很大，工厂生产的成本增加，不利于经济效益的提高。
综上，目前迫切需要一种使芦笋浆液沉淀的高效简易的技术，以减轻原料的损失，有效节省时间，并提高经济效益，使难处理的芦笋浆液更易处理，并且保留原有营养成分，提高芦笋的质量。
发明内容
为了克服现有技术的上述不足，本发明提供一种高效促进芦笋浆液中纤维素沉降的复合菌剂，使用该菌剂沉降纤维素的方法大大提高了芦笋浆液中纤维素的生产速度，缩短了生产周期，并且减少了生产成本，提高了产品质量。
为了实现上述的目的，本发明通过大量试验筛选益生菌和生物酶，最终获得了如下技术方案：
一种促进芦笋浆液中纤维素沉降的复合菌剂，其特征在于：按如下重量份的组分混合制得复合菌剂：20-30份植物乳杆菌、20-30份乳酸乳球菌、20-30份枯草芽孢杆菌、4-7份α-淀粉酶、2-5份果胶酶、10-15份槲皮素。
所述的一种促进芦笋浆液中纤维素沉降的复合菌剂，其特征在于：α-淀粉酶的酶活为4000U/g，果胶酶的酶活为3万U/g。
所述的一种促进芦笋浆液中纤维素沉降的复合菌剂，其特征在于：所述的植物乳杆菌为植物乳杆菌植物亚种CICC21791，乳酸乳球菌为乳酸乳球菌CICC23609、枯草芽孢杆菌为枯草芽孢杆菌CICC10033。
所述的一种促进芦笋浆液中纤维素沉降的复合菌剂，其特征在于：植物乳杆菌、乳酸乳球菌、枯草芽孢杆菌、α-淀粉酶、果胶酶及槲皮素在4℃混合，制成后密封低温保存。
所述的复合菌剂沉降芦笋浆液中纤维素的方法，其特征在于：该方法包括按照芦笋浆液的0.01-0.05％(w/v)均匀加入复合菌剂。
芦笋浆液中均匀加入该复合菌剂，通过各菌种生物作用、酶的水解作用、槲皮素对细菌的抑制作用及抗氧化作用，可有效加快芦笋浆液中纤维素的沉降速度，并提高纤维素的产出，防止产品氧化变质。该复合菌剂的使用能够解决因淀粉与纤维素结合导致纤维素产量减少的问题。本发明的复合菌剂用量少且可产出高质量的膳食纤维产品。因此，本发明还提供一种产品新用途，即：上述的复合菌剂在沉淀纤维素浆液中的应用。
与现有技术相比，本发明涉及的复合菌剂具有如下优点和进步性：
(1)可沉淀与多糖和蛋白质结合的纤维素，使纤维素产量增加10％-20％。
(2)此法引入的杂质少，沉淀得到的产品杂质少。
(3)沉淀速度提高50％-200％，能够有效节约生产成本。
具体实施方式
以下是本发明的具体实施例，对本发明的技术方案做进一步作描述，但是本发明的保护范围并不限于这些实施例。凡是不背离本发明构思的改变或等同替代均包括在本发明的保护范围之内。
实施例1
(1)备料：植物乳杆菌(购于中国工业微生物菌种保藏管理中心)0.30kg、乳酸乳球菌(购于中国工业微生物菌种保藏管理中心)0.20kg、枯草芽孢杆菌(购于中国工业微生物菌种保藏管理中心)0.25kg、α-淀粉酶(购于上海惠诚生物科技有限公)0.5kg、果胶酶(购于生工生物工程(上海)股份有限公司)0.05kg、98％槲皮素(购于郑州荔诺生物科技有限公司)0.15kg。
(2)将上述菌粉、酶制剂及槲皮素在4℃混合，即可得到一种高效促进芦笋浆液中纤维素沉降的复合菌剂，制成后密封低温保存。
实施例2
(1)备料：植物乳杆菌0.20kg、乳酸乳球菌0.23kg、枯草芽孢杆菌0.30kg、α-淀粉酶0.07kg、果胶酶0.05kg、98％槲皮素0.15kg,菌种及酶的购买单位同实施例1。
(2)将上述菌粉、酶制剂及槲皮素在4℃混合，即可得到一种高效促进芦笋浆液中纤维素沉降的复合菌剂，制成后密封低温保存。
对比实施例1不添加枯草芽孢杆菌
(1)备料：植物乳杆菌0.30kg、乳酸乳球菌0.30kg、α-淀粉酶0.07kg、果胶酶0.05kg、98％槲皮素0.15kg，菌种及酶的购买单位同实施例1。
(2)将上述菌粉、酶制剂及槲皮素在4℃混合，即可得到一种复合菌剂，制成后密封低温保存。
对比实施例2不添加植物乳杆菌、乳酸乳球菌
(1)备料：枯草芽孢杆菌0.30kg、α-淀粉酶0.07kg、果胶酶0.05kg、槲皮素0.15kg，菌种及酶的购买单位同实施例1。
(2)将上述菌粉、酶制剂及槲皮素在4℃混合，即可得到一种复合菌剂，制成后密封低温保存。
取同一批次制备的芦笋浆液80L，分为四等份作为4个处理组，按照芦笋浆液的0.02％(w/v)的比例均匀加入各实施例制备的复合菌剂，静置，沉淀完成即可进行去上清，加水漂洗，放置24小时后过滤、干燥，便得芦笋膳食纤维产品。4个处理组的膳食纤维生产指标见表1。
表1各处理组的膳食纤维生产指标对比
Claims (5)
1.一种促进芦笋浆液中纤维素沉降的复合菌剂，其特征在于：按如下重量份的组分混合制得复合菌剂：20-30份植物乳杆菌、20-30份乳酸乳球菌、20-30份枯草芽孢杆菌、4-7份α-淀粉酶、2-5份果胶酶、10-15份槲皮素。
2.根据权利要求1所述的一种促进芦笋浆液中纤维素沉降的复合菌剂，其特征在于：α-淀粉酶的酶活为4000U/g，果胶酶的酶活为3万U/g。
3.根据权利要求1所述的一种促进芦笋浆液中纤维素沉降的复合菌剂，其特征在于：所述的植物乳杆菌为植物乳杆菌植物亚种CICC21791，乳酸乳球菌为乳酸乳球菌CICC23609、枯草芽孢杆菌为枯草芽孢杆菌CICC10033。
4.根据权利要求1所述的一种促进芦笋浆液中纤维素沉降的复合菌剂，其特征在于：植物乳杆菌、乳酸乳球菌、枯草芽孢杆菌、α-淀粉酶、果胶酶及槲皮素在4℃混合，制成后密封低温保存。
5.一种采用权利要求1-4任一种所述复合菌剂沉降芦笋浆液中纤维素的方法，其特征在于：按照芦笋浆液与复合菌剂的质量体积浓度0.01-0.05%均匀加入复合菌剂。
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| JP2001128645A (ja) * | 1999-11-08 | 2001-05-15 | Takanori Kaizuka | 水溶性食物繊維および製造方法 |
| CN101889677A (zh) * | 2010-07-20 | 2010-11-24 | 上海应用技术学院 | 一种苦荞麸皮膳食纤维的提取方法 |
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