CN105831784A - 一种微囊化壳寡糖及其制备方法和应用 - Google Patents
一种微囊化壳寡糖及其制备方法和应用 Download PDFInfo
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- CN105831784A CN105831784A CN201610214463.7A CN201610214463A CN105831784A CN 105831784 A CN105831784 A CN 105831784A CN 201610214463 A CN201610214463 A CN 201610214463A CN 105831784 A CN105831784 A CN 105831784A
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- milk
- oligochitosan
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- protein
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Abstract
本发明公开了属于食品加工技术领域的一种微囊化壳寡糖及其制备方法和应用。所述微囊化壳寡糖的壁材由蛋白质和多糖组成,芯材为分子量小于5000Da的壳寡糖;所述壁材与芯材质量比为(2:1)‑(10:1)。将芯材和壁材分别溶解后混合,获得的混合溶液经高速分散机预处理后再通过高压微射流纳米均质机均质,最后进行喷雾干燥,得到微囊化壳寡糖。该方法获得的微囊化壳寡糖,掩盖了壳寡糖的氨基特性、带电性和颜色,在保证了壳寡糖本身功能性的基础上,扩大壳寡糖在食品工业中的应用范围。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种微囊化壳寡糖及其制备方法和应用。
背景技术
壳寡糖是自然界唯一带正电荷的低聚糖,由壳聚糖脱乙酰制备而成,来源广泛,具有降血脂、降胆固醇、降血糖、抑制有害菌等多种生理功能,且易被生物体吸收利用,可对人体健康产生较大的增益效果。壳寡糖于2014年4月被国家卫计委批准为新食品原料,在食品加工领域具有广阔的发展前景。
乳制品已成为人们日常生活中不可缺少的食品之一,具有优良的营养载体特性,将壳寡糖添加于乳制品是未来食品加工的一个重要方向。已有研究表明,将壳寡糖添加入原料乳中,可以降低原料乳中有害菌的含量;将壳寡糖添加于发酵完成的酸乳中,可延缓酸乳的后酸化进程;将壳寡糖添加于干酪中,可以降低干酪有害菌的数量。
但是壳寡糖溶于水呈橘黄色,并且其带电性及氨基基团对乳中蛋白质及脂肪的界面性质有影响,导致蛋白和脂肪的空间构象及物化性质发生变化,导致体系稳定性降低;壳寡糖溶于水带正电,其含有的N和O均可与金属离子发生络合,对乳体系电势产生影响,从而影响产品稳定性;壳寡糖可与乳蛋白的α-丙氨酸、ε-赖氨酸和天冬酰胺发生美拉德反应,不仅造成乳营养成分损失,还可引起褐变反应而导致感官风味的变化;壳寡糖具有明显的抗菌抑菌作用,延缓了乳制品的腐败变质,但是这种抑菌性质使其在乳酸菌发酵产品中的应用受到限制。因此,采用微囊化技术对壳寡糖进行包被处理以改变其表面性质,对扩大壳寡糖在乳制品中的应用和改善乳制品质量具有重要意义。
目前的研究报道中仅有HJ Choi在《Asian-Australasian Journal of AnimalSciences》杂志发表过一篇关于壳寡糖微囊化处理后应用于牛乳的文章,该文章使用聚甘油酯硬脂酸为壁材对壳寡糖进行包埋,但得到的微胶囊缓释能力较差,降低了壳寡糖自身的功能性,本发明选用蛋白和多糖复配作为壁材使用,得到的微胶囊具有缓释效果,不仅可以保证其功能性,还可以扩大壳寡糖在食品加工领域的应用。
另外,目前市场上还没有将壳寡糖进行微囊化处理并应用于乳制品的加工工艺及成品中。通过对壳寡糖进行微囊化处理,在保证壳寡糖功能性的同时可最大程度地消除由壳寡糖引起的美拉德反应,降低壳寡糖对蛋白和脂肪稳定性的影响。此外,微囊化壳寡糖对酸乳和乳酸菌饮料发酵过程中乳酸菌生长活性的抑制作用降低,并且微胶囊的缓释作用减缓了酸乳的后酸化进程。
发明内容
本发明目的在于提供一种微囊化壳寡糖及其制备方法和应用,采取的技术方案如下:
一种微囊化壳寡糖,所述微囊化壳寡糖的壁材由蛋白质和多糖按质量比(1:1)-(10:1)组成,芯材为分子量小于5000Da的壳寡糖;所述壁材与芯材的质量比为(2:1)-(10:1)。
所述蛋白质为乳清分离蛋白、乳清浓缩蛋白、大豆分离蛋白、大豆浓缩蛋白或酪蛋白酸钠;所述多糖为辛烯基琥珀酸淀粉酯、阿拉伯胶、麦芽糊精、黄原胶、变性淀粉或海藻酸钠。
所述微囊化壳寡糖的制备方法,包括以下步骤:
(1)室温下用去离子水将蛋白质配制成5-12w/v%的溶液,搅拌60-120min使蛋白质充分溶解后,于2-6℃储藏8-16h,使蛋白质充分水合;最后在80-90℃下水浴加热15-30min,冷却至室温,获得蛋白质溶液;
(2)按蛋白质与多糖的质量比为(1:1)-(10:1)的比例称取多糖,在搅拌过程中,将多糖缓慢加入到温度为40-70℃的去离子水中,充分溶解后获得质量分数为30-50%的多糖溶液;
(3)向蛋白质溶液中缓慢添加多糖溶液,搅拌至完全溶解,获得壁材溶液;
(4)向去离子水中添加壳寡糖至质量分数为50-60%,搅拌至完全溶解,获得壳寡糖溶液;
(5)将获得的壳寡糖溶液添加到壁材溶液中获得混合溶液,经分散机预处理后,再通过均质机在均质压力为40-80MPa的条件下均质1-2次,获得均质后的混合溶液;均质过程开启冷凝水控制均质后混合溶液的温度不超过30℃;
(6)对均质后的混合溶液进行喷雾干燥处理获得微囊化壳寡糖;喷雾干燥的压缩气压为50psi,进口温度为135-180℃,出口温度为80-90℃,供料流量为1-1.5L/h,干燥空气的流速为35m3/h。
所述的微囊化壳寡糖在乳制品和全营养液制备中的应用。
所述乳制品包括调制乳、乳饮料、发酵酸乳和干酪;所述乳饮料包括发酵型乳饮料和调配型乳饮料。
所述调制乳的制备方法为:
(1)将原料乳直接应用或进行脱脂处理获得低脂乳或脱脂乳后再应用;所述原料乳为牛乳、水牛乳、牦牛乳或羊乳;所述低脂乳中脂肪含量为1.0-1.5%,脱脂乳中脂肪含量不高于0.5%;
(2)向原料乳、低脂乳或脱脂乳中添加微囊化壳寡糖、稳定剂和甜味剂,获得混合乳液;所述混合乳液中微囊化壳寡糖的含量为0.1-1w/v%,原料乳、低脂乳或脱脂乳的含量不低于80%;所述甜味剂为阿斯巴甜或赤藓酮糖;所述稳定剂为硬脂酰乳酸钠、琥珀酸单甘油酯、聚甘油脂肪酸酯和山梨醇酐单月桂酸酯中的一种或一种以上;
(3)对混合乳液进行均质处理,获得均质后的混合乳液;所述均质条件为二级均质,均质温度为55-65℃,一级均质压力为15-22MPa,二级均质压力为3-6MPa;
(4)对均质后的混合乳液进行灭菌,冷却后进行无菌灌装,获得调制乳;所述的灭菌方式为:在135-145℃下处理1-10s,或在72-75℃下处理15s,或在80-85℃下处理10-15s,或在85-90℃下处理20-30s。
将微囊化壳寡糖添加到调配乳中,一方面减少了热处理过程中壳寡糖与乳蛋白的美拉德反应,在强化营养的同时保护了乳本身的营养成分;另一方面与添加未经微囊化处理的壳寡糖相比,微囊化壳寡糖不仅可以在调制乳中稳定存在,还降低了壳寡糖荷电性造成的调制乳在贮藏期内的脂肪上浮以及蛋白质沉淀问题,提升了添加壳寡糖的调制乳的贮藏稳定性。
所述乳饮料的制备方法为:
(1)将原料乳直接应用或进行脱脂处理获得低脂乳或脱脂乳后再应用;所述原料乳为牛乳、水牛乳、牦牛乳或羊乳;所述低脂乳中脂肪含量为1.0-1.5%,脱脂乳中脂肪含量不高于0.5%;
(2)向原料乳、低脂乳或脱脂乳中添加微囊化壳寡糖和配料,获得混合乳液;所述混合乳液中微囊化壳寡糖的含量为0.1-1w/v%,原料乳、低脂乳或脱脂乳的含量不低于30%,蛋白质含量不低于1.0%;所述配料为白砂糖、果胶、黄原胶、羧甲基纤维素钠、柠檬酸和香精中的一种或一种以上;
(3)对混合乳液进行均质处理,获得均质后的混合乳液;所述均质条件为二级均质,均质温度为55-70℃,一级均质压力为15-22MPa,二级均质压力为3-6MPa;
(4)对均质后的混合乳液进行灭菌,获得灭菌后的混合乳液;所述的灭菌条件为:在135-145℃下处理1-10s,或在72-90℃下处理10-30s,或在90-95℃下处理5-10min;
(5)灭菌后的混合乳液冷却后进行无菌罐装,获得调配型乳饮料;或添加发酵剂进行后处理,获得发酵型乳饮料;
所述的发酵剂为干酪乳杆菌、副干酪乳杆菌、植物乳杆菌、保加利亚乳杆菌和嗜热链球菌中的一种或一种以上,发酵剂的添加量为0.1-1.0w/v%;
所述后处理为:添加发酵剂的混合乳液在37-45℃下发酵4-72h,发酵终点的酸度值为80-120oT,然后冷却到4-6℃,后熟12-24h,获得后熟后的发酵乳;将柠檬酸和水混合均匀,并在90-95℃下杀菌5-10min,获得混合料;搅拌条件下,将混合料添加到后熟后的发酵乳中,并在20-25MPa下均质后,进行罐装,获得发酵型乳饮料。
将微囊化壳寡糖添加到调配型乳饮料中,增加了调配型乳饮料的贮藏稳定性;添加到发酵型乳饮料中,降低了壳寡糖对乳酸菌的抑制作用,保护了乳酸菌的活性。
所述发酵酸乳的制备方法为:
(1)将原料乳直接应用或进行脱脂处理获得低脂乳或脱脂乳后再应用;所述原料乳为牛乳、水牛乳、牦牛乳或羊乳;所述低脂乳中脂肪含量为1.0-1.5%,脱脂乳中脂肪含量不高于0.5%;
(2)向原料乳、低脂乳或脱脂乳中添加微囊化壳寡糖和配料,获得混合乳液;所述混合乳液中微囊化壳寡糖的含量为0.1-1w/v%;所述配料为白砂糖、果胶和羧甲基纤维素钠中的一种或一种以上;
(3)混合乳液进行均质后,再进行灭菌处理,获得灭菌后的混合乳液;所述均质条件为二级均质,均质温度为55-70℃,一级均质压力为15-22MPa,二级均质压力为3-6MPa;所述灭菌条件为:在90-95℃下,处理5-10min;
(4)将灭菌后的混合乳液冷却到40-45℃,接种发酵剂进行发酵,发酵时间为4-6h,发酵终点的酸度值为70-90oT;然后冷却到2-6℃后熟8-12h,进行灌装,获得发酵酸乳;
所述的发酵剂为嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、植物乳杆菌、干酪乳杆菌和双歧杆菌中的一种或一种以上,发酵剂的添加量为0.1-0.5w/v%。
将微囊化壳寡糖添加于发酵酸乳中,降低了发酵酸乳在发酵过程中壳寡糖对乳酸菌活性的抑制作用,使发酵酸乳的微观网络结构表现出良好的稳定性;同时,微囊化壳寡糖在酸乳贮藏过程中不断缓释,释放出的壳寡糖对乳酸菌活性产生抑制作用,延缓了发酵酸乳滴定酸度的升高速率,减缓了发酵酸乳的后酸化进程,同时提升了酸乳的贮藏稳定性。
所述干酪的制备方法为:
(1)将原料乳标准化后进行灭菌处理,获得灭菌后的原料乳;所述的原料乳为牛乳、水牛乳、牦牛乳或羊乳;所述的灭菌条件为在63-65℃下处理30-35min;
(2)将灭菌后的原料乳冷却到30-32℃后,接种发酵剂进行初步发酵,发酵终点的pH值为6.2-6.3;所述的发酵剂为乳酸乳球菌乳酸亚种、乳酸乳球菌乳脂亚种、卡门培尔干酪青霉、干酪青霉和娄地青霉中的一种或一种以上,发酵剂的添加量为0.02-0.08g/L;
(3)在初步发酵后的原料乳中添加凝乳酶,继续发酵,获得凝块,凝乳终点判断:在凝乳表面用刀进行横竖划线,如不粘连且能挑起较完整的凝块为终点;所述凝乳酶的酶活为1000-1500IMCU/g,添加量为0.030-0.080g/L;
(4)发酵完成后,对获得的凝块进行切割,并升温至38-41℃后,搅拌25-35min;当乳清pH值达到6.12-6.15或酸度达到0.17-0.18%时,对凝块进行翻转堆酿排出乳清,每10-15min翻转一次,持续2-3h至乳清pH为5.35;
(5)在排出乳清后的凝块中加入0.1-1wt%的微囊化壳寡糖和1.0-2.0wt%的食盐,搅拌5-15min充分分散后压榨成型,然后进行成熟,获得干酪;
所述压榨分为初压榨和正式压榨,初压榨的压榨压力为0.2-0.3MPa,时间为20-30min,正式压榨的压榨压力为0.4-0.5MPa,温度为15-30℃,时间为12-24h;
所述成熟的条件为:在温度为5-15℃,相对湿度为85-95%的环境中,成熟20-30d或6个月以上。
成熟20-30d的获得软质干酪或霉菌成熟干酪,成熟6个月以上的获得硬质或半硬质干酪,在硬质干酪前期成熟过程中(15-20d)每天用洁净的棉布擦试其表面,防止霉菌的繁殖,前期成熟后的干酪清洗干净后上色挂蜡。
将微囊化壳寡糖添加于干酪中,不仅能够起到营养强化的效果,且由于微囊化壳寡糖的缓释作用,释放出的壳寡糖抑制了杂菌的生长,增加了干酪的贮藏稳定性。
所述的全营养液的制备方法为:
(1)按照重量份数为:蛋白质4-8、脂肪1-5、糖2-10、微囊化壳寡糖0.1-1、膳食纤维0.5-2、维生素0.5-1.5、矿物质0.1-0.5、蔗糖酯0.1-0.3、单甘酯0.02-0.1、羧甲基纤维素钠0.1-0.5、卡拉胶0.05-0.1、水100,进行配料,获得混合料液;
所述蛋白质为酪蛋白、乳清蛋白、乳白蛋白、蛋清蛋白、胶原蛋白、大豆蛋白、小米蛋白、大米蛋白、玉米蛋白、银杏蛋白、花生蛋白或菜籽蛋白;
所述脂肪为饱和脂肪酸、不饱和脂肪酸、胆固醇、脑磷脂和卵磷脂中的一种或一种以上;
所述糖类为白砂糖和低聚糖;所述的低聚糖为低聚木糖、低聚果糖和低聚麦芽糖;
所述维生素为维生素A、维生素D、维生素E、维生素B1、维生素B2、维生素B6、维生素B12、维生素C、叶酸、泛酸和烟酰胺中的两种以上;
所述矿物质为钙、钾、镁、铁、锌、硒、锰、铜和钼中的两种以上;
(2)先用砂轮磨对获得的混合料液进行粗磨,再用胶体磨进行细磨;然后进行均质处理;
所述的均质条件为二级均质,均质温度为55-65℃,一级均质压力为15-22MPa,二级均质压力为3-6MPa;
(3)对均质后的混合料液进行灭菌处理,冷却后进行灌装,获得全营养液;
所述的灭菌处理方式为:在135-145℃下处理1-10s,或在72-75℃下处理15s,或在80-85℃下处理10-15s,或在85-90℃下处理20-30s。
将微囊化壳寡糖添加于全营养液中不仅增加了其营养功能,并且提高了其贮藏稳定性,改善了全营养液在贮藏过程中出现的分层、絮凝等问题。
本发明的有益效果为:所述微囊化壳寡糖掩盖了壳寡糖的氨基特性、带电性和颜色,在保证壳寡糖本身功能性的前提下,扩大了壳寡糖在食品工业中的应用范围。在乳制品和全营养液中添加微囊化壳寡糖,不仅具有功能增益效果,微囊化壳寡糖还显示出优良的应用稳定性;将微囊化壳寡糖用于调制乳和调制型乳饮料的制备,可降低蛋白质沉淀率及脂肪上浮量;用于发酵酸乳的制备,可改善发酵酸乳的微观网络结构并抑制后酸化;用于发酵乳饮料的制备,可保护乳酸菌活性;用于干酪的制备,可延长贮藏期;用于全营养液的制备,可以提高脂肪和蛋白的稳定性,保证产品体系的均一性。
具体实施方式
下面结合实施例对本发明做进一步描述,但不限定本发明的保护范围。
实施例1:微囊化壳寡糖的制备
(1)室温下用去离子水将分离乳清蛋白配制成8w/v%的溶液,然后用电动搅拌器搅拌60min使乳清分离蛋白充分溶解后,将pH调至8.0,于4℃过夜储藏使乳清分离蛋白充分水合;最后在80℃下水浴加热30min,冷却至室温后获得乳清分离蛋白溶液;
(2)按乳清分离蛋白与海藻酸钠的质量比为4:1的比例称取海藻酸钠,在搅拌过程中,将海藻酸钠缓慢加入到温度为50℃的去离子水中,充分溶解后获得质量分数为30%的海藻酸钠溶液;
(3)向乳清分离蛋白溶液中缓慢添加海藻酸钠溶液,搅拌至完全溶解,获得壁材溶液;
(4)向去离子水中添加分子量小于5000Da的壳寡糖至质量分数为50%,搅拌至完全溶解,获得壳寡糖溶液;
(5)将获得的壳寡糖溶液添加到壁材溶液中获得混合溶液,混合溶液中乳清分离蛋白与海藻酸钠的质量总和与壳寡糖的质量比为6:1,添加去离子水使混合溶液的终浓度为10%;然后经高速分散机预处理后,再通过高压微射流纳米均质机在均质压力40MPa、均质温度为25℃的条件下均质2次,获得均质后的混合溶液;
(6)对均质后的混合溶液进行喷雾干燥处理,获得微囊化壳寡糖;喷雾干燥的压缩气压为50psi,进口温度为135℃,出口温度为80℃,供料流量为1L/h,干燥空气流速为35m3/h。
实施例2:微囊化壳寡糖的制备
(1)室温下用去离子水将酪蛋白酸钠配制成5w/v%的溶液,然后用电动搅拌器搅拌120min使乳清分离蛋白充分溶解后,将pH调至7.0,于4℃过夜储藏使乳清分离蛋白充分水合;最后在95℃下水浴加热15min,冷却至室温后获得酪蛋白酸钠溶液;
(2)按酪蛋白酸钠与麦芽糊精的质量比为2:1的比例称取麦芽糊精,在搅拌过程中,将麦芽糊精缓慢加入到温度为60℃的去离子水中,充分溶解后获得质量分数为30%的麦芽糊精溶液;
(3)向酪蛋白酸钠溶液中缓慢添加麦芽糊精溶液,搅拌至完全溶解,获得壁材溶液;
(4)向去离子水中添加分子量小于5000Da的壳寡糖至质量分数为50%,搅拌至完全溶解,获得壳寡糖溶液;
(5)将获得的壳寡糖溶液添加到壁材溶液中获得混合溶液,混合溶液中酪蛋白酸钠与麦芽糊精的质量总和与壳寡糖的质量比为4:1,添加去离子水使混合溶液的终浓度为15%;然后经高速分散机预处理后,再通过高压微射流纳米均质机在均质压力为80MPa的条件下均质2次,获得均质后的混合溶液;
(6)对均质后的混合溶液进行喷雾干燥处理,获得微囊化壳寡糖;喷雾干燥的压缩气压为50psi,进口温度为180℃,出口温度为85℃,供料流量为1.5L/h,干燥空气流速为35m3/h。
对获得的微囊化壳寡糖进行体外消化实验,结果表明,壳寡糖微胶囊经2h胃液与1.5h肠液处理后,壳寡糖的释放量可达到100%,对消化后溶液进行细胞实验,选取HepG2细胞测定降糖、抗氧化指标,3T3-L1细胞测定降脂指标,巨噬细胞测定抗炎指标,结果表明HepG2细胞的葡萄糖利用率升高同时ROS生成量降低,3T3-L1脂肪细胞的增殖与分化程度降低,巨噬细胞炎症因子表达量下降,说明所得的微囊化壳寡糖可在体内释放并发挥其功能性。
实施例3:调制乳的制备
选用微生物及理化指标合格的新鲜牛乳,添加0.10%壁芯比为2:1的微囊化壳寡糖、0.3%的市售稳定剂和0.2%的阿斯巴甜,然后在均质温度为58℃,一级均质压力为18MPa,二级均质压力为3MPa的条件下进行均质;最后采用135℃/5s的超高温灭菌法进行灭菌,冷却后进行无菌灌装,获得调制乳。
对获得的调制乳进行180d的贮藏实验,以脂肪上浮率、蛋白质沉淀率以及稳定性指数为指标研究微囊化壳寡糖调制乳的贮藏稳定性,同时以相同热处理条件下,壳寡糖调制乳和普通调制乳作对照,测定结果如表1、2、3所示。从表中可知,微囊化壳寡糖调制乳的贮藏稳定性优于壳寡糖调制乳,且与普通调制乳具有相似的稳定性,说明微囊化处理可改善由壳寡糖引起的调制乳中蛋白质沉淀率高以及脂肪上浮量大的问题。
表1.不同类型调制乳贮藏期的蛋白质沉淀率(%)
注:同列中不同小写字母表示差异性显著,同行中不同大写字母表示差异性显著(P<0.05)。
表2.不同类型调制乳贮藏期的脂肪上浮率(%)
注:同列中不同小写字母表示差异性显著,同行中不同大写字母表示差异性显著(P<0.05)。
表3.不同类型调制乳贮藏期的稳定性指数(%)
注:同列中不同小写字母表示差异性显著,同行中不同大写字母表示差异性显著(P<0.05)。
实施例4:调制乳的制备
选用微生物及理化指标合格的新鲜牛乳,经过脂肪分离机处理,分离脂肪后得到脂肪含量低于0.1%的脱脂牛乳,添加0.50%壁芯比为4:1的微囊化壳寡糖、0.3%的市售稳定剂和0.2%的赤藓酮糖,然后在均质温度为60℃,一级均质压力为18MPa,二级均质压力为3MPa的条件下进行均质;最后采用72-75℃/15s的巴氏杀菌法进行灭菌,冷却后进行无菌灌装,获得调制乳。
对获得的调制乳进行14d的贮藏实验,以菌落总数和蛋白质沉淀率为指标研究微囊化壳寡糖调制乳的贮藏稳定性,以相同热处理条件的壳寡糖调制乳、普通调制乳作对照。贮藏期第14d时,普通调制乳的菌落总数为1.42×103cfu/ml,而微囊化壳寡糖调制乳的菌落总数仅为87cfu/ml;壳寡糖调制乳的蛋白质沉淀率为1.67%±0.53%,而微囊化壳寡糖调制乳的蛋白质沉淀率为0.81%±0.29%。表明微囊化壳寡糖的添加降低了调制乳中微生物的生长,并增加了调制乳的贮藏稳定性。
实施例5:发酵型乳饮料的制备
选用微生物及理化指标合格的新鲜羊乳,添加0.7%壁芯比为6:1的微囊化壳寡糖、白砂糖、黄原胶和羧甲基纤维素钠,混合均匀后均质,均质温度为60℃,一级均质压力为18MPa,二级均质压力3MPa;然后在95℃条件下热处理5min,冷却至37℃后添加1w/v%的干酪乳杆菌,37℃条件下发酵72h至酸度值为120°T,冷却至4℃后熟12h,获得后熟后的发酵乳;将柠檬酸和水混合均匀,并在90-95℃下杀菌5-10min后,获得混合料;搅拌条件下将混合料添加到后熟后的发酵乳中,使酸度值达到70°T,然后在均质压力为20MPa的条件下进行均质后,进行罐装,获得发酵型乳饮料,并于4℃贮存。
以发酵过程中的乳酸菌总数和贮藏期间的乳酸菌总数为指标,研究所获得的发酵型乳饮料的乳酸菌活性,同时以壳寡糖发酵型乳饮料为对照。结果发现,发酵结束时,壳寡糖发酵型乳饮料中的乳酸菌总数为7.1×107cfu/ml,而微囊化壳寡糖发酵型乳饮料中的乳酸菌总数为2.13×108cfu/ml;贮藏第21d时,壳寡糖发酵型乳饮料中的乳酸菌总数为8.9×105cfu/ml,而微囊化壳寡糖发酵型乳饮料中的乳酸菌总数为1.28×107cfu/ml,说明微囊化壳寡糖可以很好地保护发酵型乳饮料中的乳酸菌活性。
实施例6:发酵酸乳的制备
原料乳预热至45℃,添加0.70w/v%壁芯比为6:1的微囊化壳寡糖、0.50w/v%的果胶、0.6w/v%的羧甲基纤维素钠和6w/v%的白砂糖,搅拌混匀后均质,均质温度为62℃,一级均质压力为20MPa,二级均质压力为5MPa;然后在95℃下处理5min进行灭菌后,迅速冷却至42℃,接种直投式乳酸发酵剂,接种量为0.50w/v%,42℃发酵至pH为4.6时,立即冷却停止发酵,4℃后熟12h,进行灌装,获得发酵酸乳,经检验合格市售。
实施例7:发酵酸乳的制备
原料乳预热至45℃,添加0.50w/v%壁芯比为4:1的微囊化壳寡糖、0.80w/v%的果胶、0.8w/v%的羧甲基纤维素钠和6w/v%的白砂糖,搅拌混匀后均质,均质温度为62℃,一级均质压力为20MPa,二级均质压力为5MPa;然后在90℃下处理10min灭菌后,迅速冷却至42℃,接种直投式乳酸发酵剂,接种量为0.10w/v%,搅拌均匀后灌装,42℃发酵至pH为4.6时,立即冷却停止发酵,4℃冷藏后熟12h,获得发酵酸乳,经检验合格市售。
对获得的发酵酸乳进行发酵和贮藏实验,以添加壳寡糖的发酵酸乳和普通发酵酸乳作对照,以滴定酸度、pH和乳酸菌数为指标,研究不同处理组的发酵酸乳的发酵特性。结果表明,添加壳寡糖的发酵酸乳在发酵过程中的滴定酸度值和乳酸菌总数均低于其他两组,pH变化较为缓慢,发酵时间相对延长。酸乳发酵完成时添加微囊化壳寡糖的发酵酸乳的乳酸菌总数为8.70×108cfu/ml,而添加未壳寡糖的发酵酸乳中乳酸菌总数仅为1.20×108cfu/ml,普通发酵酸乳中的乳酸菌总数为7.50×108cfu/ml,说明微囊化壳寡糖对酸乳发酵过程中的乳酸菌活性具有保护作用;以滴定酸度和pH为指标研究不同处理组的发酵酸乳的贮藏稳定性,结果表明,与普通发酵酸乳相比,添加微囊化壳寡糖的发酵酸乳在储藏期间的滴定酸度值和pH值变化幅度较缓,贮藏第21d时,添加微囊化壳寡糖的发酵酸乳滴定酸度值为98°T、pH为4.35普通发酵酸乳的滴定酸度值为118°T、pH为4.02,说明随着贮藏时间的延长,微囊化壳寡糖的缓释作用延缓的发酵酸乳的后酸化进程。因此,微囊化壳寡糖不仅对发酵酸乳发酵过程中的乳酸菌活性无不良影响,还能通过缓释作用抑制发酵酸乳的后酸化作用,对发酵酸乳优良的感官品质具有保护作用。
实施例8:干酪的制备
选取经卫生检验合格的牛乳,净乳处理,标准化,添加1‰的CaCl3和3%胭脂树橙的碳酸钠抽出液,于65℃条件下杀菌30min,冷却至30℃,接种乳酸乳球菌乳酸亚种和乳酸乳球菌乳脂亚种发酵剂,接种量为0.04g/L,搅拌均匀,以pH 6.2为发酵终点,到达发酵终点后添加活性为1150IMCU/g的凝乳酶,添加量为0.045g/L,其中凝乳酶以液体的状态(用l%的食盐水将凝乳酶配制成2%溶液,28-32℃下保温30min)加入,32℃条件下静置,在凝乳表面用刀进行横竖划线,如不粘连且能挑起较完整的凝块为终点;
凝乳完成后将凝块切割成小块,以1℃/5min的速度升温至38-41℃,搅拌30min,当乳清pH值达到6.12时开始排乳清;对凝块进行翻转堆酿,每15min翻转一次,2h内完成排乳清操作后,磨碎切块,添加重量比为0.3%壁芯比为2:1的微囊化壳寡糖和2.0%的食盐,搅拌浸渍15min后压榨成型,置于10℃条件下储藏180天成熟,获得干酪。
对得到的干酪进行微生物检测,以壳寡糖干酪和普通干酪作对照,以乳酸菌、大肠杆菌、霉菌和酵母菌数为指标研究微囊化壳寡糖干酪的贮藏稳定性。结果表明,壳寡糖干酪的乳酸菌总数为8.3×104cfu/ml,而微囊化壳寡糖干酪的乳酸菌总数为5.7×105cfu/ml,普通干酪的乳酸菌落总数为5.1×105cfu/ml,表明微囊化壳寡糖保护了干酪发酵及成熟过程中的乳酸菌活性;贮藏4个月后进行大肠杆菌、霉菌和酵母菌数测定,发现普通干酪中的大肠杆菌、霉菌和酵母菌数分别8.3×102(超标)、5.2×103(超标),而微囊化壳寡糖干酪中的大肠杆菌、霉菌和酵母菌数均在标准范围内。
实施例9:全营养液的制备
取40g大豆蛋白、40g白砂糖、10g低聚木糖、10g低聚果糖、10g低聚麦芽糖、5g微囊化壳寡糖、5g水溶性膳食纤维、10g复合维生素、5g复合矿物质溶于800mL水中,搅拌均匀得混合溶液A;将30g植脂末、2g亚油酸与200mL水混合,搅拌均匀后加入到混合溶液A中,得混合溶液B;将溶液B用砂轮磨进行粗磨,再用胶体磨对其进行细磨,混合均匀后均质,均质温度60℃,一级均质压力为18MPa,二级均质压力3MPa;然后采用135℃/5s的超高温灭菌法进行灭菌,立即冷却后进行无菌灌装,得到全营养液。
对获得的全营养液进行贮藏实验,以不添加壳寡糖的全营养液和添加壳寡糖的全营养液作对照。结果发现,添加壳寡糖的全营养液在制备过程中产生部分不溶絮凝物,并随着贮藏时间的增加体系浊度增加;而添加微囊化壳寡糖和不添加壳寡糖的全营养液在制备过程中体系稳定性较高,且在贮藏期间分层及沉淀现象不明显,贮藏45d时蛋白质沉淀率分别为0.78%±0.04%和0.71%±0.06%,两组间无显著性差异(P>0.05),说明壳寡糖的微囊化处理改善了壳寡糖引起的全营养液体系不稳定的现象,有利于全营养液的加工及贮藏。
Claims (10)
1.一种微囊化壳寡糖,其特征在于,所述微囊化壳寡糖的壁材由蛋白质和多糖按质量比(1:1)-(10:1)组成,芯材为分子量小于5000Da的壳寡糖;所述壁材与芯材的质量比为(2:1)-(10:1)。
2.根据权利要求1所述的一种微囊化壳寡糖,其特征在于,所述蛋白质为乳清分离蛋白、乳清浓缩蛋白、大豆分离蛋白、大豆浓缩蛋白或酪蛋白酸钠;所述多糖为辛烯基琥珀酸淀粉酯、阿拉伯胶、麦芽糊精、黄原胶、变性淀粉或海藻酸钠。
3.权利要求1-2任一项所述微囊化壳寡糖的制备方法,其特征在于,包括以下步骤:
(1)室温下用去离子水将蛋白质配制成5-12w/v%的溶液,搅拌60-120min使蛋白质充分溶解后,于2-6℃储藏8-16h,使蛋白质充分水合;最后在80-90℃下水浴加热15-30min,冷却至室温,获得蛋白质溶液;
(2)按蛋白质与多糖的质量比为(1:1)-(10:1)的比例称取多糖,在搅拌过程中,将多糖缓慢加入到温度为40-70℃的去离子水中,充分溶解后获得质量分数为30-50%的多糖溶液;
(3)向蛋白质溶液中缓慢添加多糖溶液,搅拌至完全溶解,获得壁材溶液;
(4)向去离子水中添加壳寡糖至质量分数为50-60%,搅拌至完全溶解,获得壳寡糖溶液;
(5)将获得的壳寡糖溶液添加到壁材溶液中获得混合溶液,经分散机预处理后,再通过均质机在均质压力为40-80MPa的条件下均质1-2次,获得均质后的混合溶液;
(6)对均质后的混合溶液进行喷雾干燥处理获得微囊化壳寡糖;喷雾干燥的压缩气压为50psi,进口温度为135-180℃,出口温度为80-90℃,供料流量为1-1.5L/h,干燥空气的流速为35m3/h。
4.权利要求1-2任一项所述的微囊化壳寡糖在乳制品和全营养液制备中的应用。
5.根据权利要求4所述的应用,其特征在于,所述乳制品包括调制乳、乳饮料、发酵酸乳和干酪;所述乳饮料包括发酵型乳饮料和调配型乳饮料。
6.根据权利要求5所述的应用,其特征在于,所述调制乳的制备方法为:
(1)将原料乳直接应用或进行脱脂处理获得低脂乳或脱脂乳后再应用;所述原料乳为牛乳、水牛乳、牦牛乳或羊乳;所述低脂乳中脂肪含量为1.0-1.5%,脱脂乳中脂肪含量不高于0.5%;
(2)向原料乳、低脂乳或脱脂乳中添加微囊化壳寡糖、稳定剂和甜味剂,获得混合乳液;所述混合乳液中微囊化壳寡糖的含量为0.1-1w/v%,原料乳、低脂乳或脱脂乳的含量不低于80%;所述甜味剂为阿斯巴甜或赤藓酮糖;所述稳定剂为硬脂酰乳酸钠、琥珀酸单甘油酯、聚甘油脂肪酸酯和山梨醇酐单月桂酸酯中的一种或一种以上;
(3)对混合乳液进行均质处理,获得均质后的混合乳液;所述均质条件为二级均质,均质温度为55-65℃,一级均质压力为15-22MPa,二级均质压力为3-6MPa;
(4)对均质后的混合乳液进行灭菌,冷却后进行无菌灌装,获得调制乳;所述的灭菌方式为:在135-145℃下处理1-10s,或在72-75℃下处理15s,或在80-85℃下处理10-15s,或在85-90℃下处理20-30s。
7.根据权利要求5所述的应用,其特征在于,所述乳饮料的制备方法为:
(1)将原料乳直接应用或进行脱脂处理获得低脂乳或脱脂乳后再应用;所述原料乳为牛乳、水牛乳、牦牛乳或羊乳;所述低脂乳中脂肪含量为1.0-1.5%,脱脂乳中脂肪含量不高于0.5%;
(2)向原料乳、低脂乳或脱脂乳中添加微囊化壳寡糖和配料,获得混合乳液;所述混合乳液中微囊化壳寡糖的含量为0.1-1w/v%,原料乳、低脂乳或脱脂乳的含量不低于30%,蛋白质含量不低于1.0%;所述配料为白砂糖、果胶、黄原胶、羧甲基纤维素钠、柠檬酸和香精中的一种或一种以上;
(3)对混合乳液进行均质处理,获得均质后的混合乳液;所述均质条件为二级均质,均质温度为55-70℃,一级均质压力为15-22MPa,二级均质压力为3-6MPa;
(4)对均质后的混合乳液进行灭菌,获得灭菌后的混合乳液;所述的灭菌条件为:在135-145℃下处理1-10s,或在72-90℃下处理10-30s,或在90-95℃下处理5-10min;
(5)灭菌后的混合乳液冷却后进行无菌罐装,获得调配型乳饮料;或添加发酵剂进行后处理,获得发酵型乳饮料;
所述的发酵剂为干酪乳杆菌、副干酪乳杆菌、植物乳杆菌、保加利亚乳杆菌和嗜热链球菌中的一种或一种以上,发酵剂的添加量为0.1-1.0w/v%;
所述后处理为:添加发酵剂的混合乳液在37-45℃下发酵4-72h,发酵终点的酸度值为80-120°T,然后冷却到4-6℃,后熟12-24h,获得后熟后的发酵乳;将柠檬酸和水混合均匀,并在90-95℃下杀菌5-10min,获得混合料;搅拌条件下,将混合料添加到后熟后的发酵乳中,并在20-25MPa下均质后,进行罐装,获得发酵型乳饮料。
8.根据权利要求5所述的应用,其特征在于,所述发酵酸乳的制备方法为:
(1)将原料乳直接应用或进行脱脂处理获得低脂乳或脱脂乳后再应用;所述原料乳为牛乳、水牛乳、牦牛乳或羊乳;所述低脂乳中脂肪含量为1.0-1.5%,脱脂乳中脂肪含量不高于0.5%;
(2)向原料乳、低脂乳或脱脂乳中添加微囊化壳寡糖和配料,获得混合乳液;所述混合乳液中微囊化壳寡糖的含量为0.1-1w/v%;所述配料为白砂糖、果胶和羧甲基纤维素钠中的一种或一种以上;
(3)混合乳液进行均质后,再进行灭菌处理,获得灭菌后的混合乳液;所述均质条件为二级均质,均质温度为55-70℃,一级均质压力为15-22MPa,二级均质压力为3-6MPa;所述灭菌条件为:在90-95℃下,处理5-10min;
(4)将灭菌后的混合乳液冷却到40-45℃,接种发酵剂进行发酵,发酵时间为4-6h,发酵终点的酸度值为70-90°T;然后冷却到2-6℃后熟8-12h,进行灌装,获得发酵酸乳;
所述的发酵剂为嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、植物乳杆菌、干酪乳杆菌和双歧杆菌中的一种或一种以上,发酵剂的添加量为0.1-0.5w/v%。
9.根据权利要求5所述的应用,其特征在于,所述干酪的制备方法为:
(1)将原料乳标准化后进行灭菌处理,获得灭菌后的原料乳;所述的原料乳为牛乳、水牛乳、牦牛乳或羊乳;所述的灭菌条件为在63-65℃下处理30-35min;
(2)将灭菌后的原料乳冷却到30-32℃后,接种发酵剂进行初步发酵,发酵终点的pH值为6.2-6.3;所述的发酵剂为乳酸乳球菌乳酸亚种、乳酸乳球菌乳脂亚种、卡门培尔干酪青霉、干酪青霉和娄地青霉中的一种或一种以上,发酵剂的添加量为0.02-0.08g/L;
(3)在初步发酵后的原料乳中添加凝乳酶,继续发酵,获得凝块;所述凝乳酶的酶活为1000-1500IMCU/g,添加量为0.030-0.080g/L;
(4)发酵完成后,对获得的凝块进行切割,并升温至38-41℃后,搅拌25-35min;然后对凝块进行翻转堆酿排出乳清,每10-15min翻转一次,持续2-3h;
(5)在排出乳清后的凝块中加入0.1-1wt%的微囊化壳寡糖和1.0-2.0wt%的食盐,搅拌5-15min充分分散后压榨成型,然后进行成熟,获得干酪;
所述压榨分为初压榨和正式压榨,初压榨的压榨压力为0.2-0.3MPa,时间为20-30min,正式压榨的压榨压力为0.4-0.5MPa,温度为15-30℃,时间为12-24h;
所述成熟的条件为:在温度为5-15℃,相对湿度为85-95%的环境中,成熟20-30d或6个月以上。
10.根据权利要求4所述的应用,其特征在于,所述的全营养液的制备方法为:
(1)按照重量份数为:蛋白质4-8、脂肪1-5、糖2-10、微囊化壳寡糖0.1-1、膳食纤维0.5-2、维生素0.5-1.5、矿物质0.1-0.5、蔗糖酯0.1-0.3、单甘酯0.02-0.1、羧甲基纤维素钠0.1-0.5、卡拉胶0.05-0.1、水100,进行配料,获得混合料液;
所述蛋白质为酪蛋白、乳清蛋白、乳白蛋白、蛋清蛋白、胶原蛋白、大豆蛋白、小米蛋白、大米蛋白、玉米蛋白、银杏蛋白、花生蛋白或菜籽蛋白;
所述脂肪为饱和脂肪酸、不饱和脂肪酸、胆固醇、脑磷脂和卵磷脂中的一种或一种以上;
所述糖类为白砂糖和低聚糖;所述的低聚糖为低聚木糖、低聚果糖和低聚麦芽糖;
所述维生素为维生素A、维生素D、维生素E、维生素B1、维生素B2、维生素B6、维生素B12、维生素C、叶酸、泛酸和烟酰胺中的两种以上;
所述矿物质为钙、钾、镁、铁、锌、硒、锰、铜和钼中的两种以上;
(2)先用砂轮磨对获得的混合料液进行粗磨,再用胶体磨进行细磨;然后进行均质处理;
所述的均质条件为二级均质,均质温度为55-65℃,一级均质压力为15-22MPa,二级均质压力为3-6MPa;
(3)对均质后的混合料液进行灭菌处理,冷却后进行灌装,获得全营养液;
所述的灭菌处理方式为:在135-145℃下处理1-10s,或在72-75℃下处理15s,或在80-85℃下处理10-15s,或在85-90℃下处理20-30s。
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