CN107647251A - 一种复合食用菌营养咀嚼片的制备方法 - Google Patents
一种复合食用菌营养咀嚼片的制备方法 Download PDFInfo
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Abstract
本发明公开了一种复合食用菌营养咀嚼片的制备方法，本发明中采用水提醇沉的方法得到香菇多糖粗品，香菇多糖具有一定的益生元作用，使用香菇多糖与大豆蛋白复配制备蛋白‑多糖复合膜，对益生菌菌体进行包覆，制备的微胶囊能抵抗胃酸，保护产品中益生菌的存活数量，使益生菌能够进入人体肠道，促进肠道乳杆菌、双歧杆菌的生长，抑制肠球菌、肠杆菌的繁殖，维护肠道屏障功能，同时增加香菇风味，改善产品口感。
Description
技术领域
属于药食同源类配方食品技术领域，具体涉及一种复合食用菌营养咀嚼片的制备方法。
背景技术
益生菌本身可以消化食物，产生有用的产物来破坏有害的微生物，弥补那些缺失的消化酶的功能（酶缺失或有基因缺陷），维持消化系统的pH等，目前作为潜在的益生菌有嗜酸乳杆菌、罗伊氏乳杆菌、保加利亚乳杆菌、动物双歧杆菌、两歧双歧杆菌、青春双歧杆菌和嗜热链球菌等，且研究表明益生菌的数量必须达到7 log CFU/g才能起到功能作用。由于人体内的胃酸、胆汁及各种消化酶的不良影响，益生菌到达肠道时其存活率极大的降低。因此，是否能保持较高的存活率是益生菌发挥益生作用的关键因素。采用微胶囊技术包埋的益生菌可以抵抗高浓度的氧气，保证益生菌的高存活率；获得一定的抵御胃酸、胆汁和消化酶的能力，最后能以较高的活菌数定植于肠黏膜上发挥作用。
发明内容
本发明提供了一种复合食用菌营养咀嚼片的制备方法，能够大大提高益生菌的存活率，有效改善人体肠道健康。
本发明是通过以下技术方案实现的：
一种复合食用菌营养咀嚼片的制备方法，包括以下具体步骤：
（1）香菇中多糖的提取：
取32-56份干香菇经粉碎机粉碎后，过20-50目筛，之后按照固液比1:3加入水中，煮沸水提0.5-1小时，冷却后过滤取滤液，滤渣反复煮沸2-4次，合并滤液，浓缩后离心，取上清液；
向上述上清液中加入无水乙醇至乙醇浓度至70-85%，室温下搅拌8-12小时，绢布过滤，取沉淀并以蒸馏水复溶，再加入无水乙醇搅拌以沉淀多糖，如此重复复溶及醇沉3-6次，最后一次醇沉后过滤，所得固体加入去离子水中溶解，配制成0.5%的香菇多糖溶液；
（2）包膜：
将各种益生菌分别进行接种、发酵培养，使其发酵液活菌浓度达到108cfu/g，获得菌液；将上述各种菌液按任意比例混合，离心后得到混合益生菌菌体；
将上述复合益生菌菌体与1%的大豆分离蛋白溶液以1:6-10的比例混合，经旋涡振荡器混合1-3分钟后，静止10-20分钟，再加入上述香菇多糖溶液，使大豆分离蛋白与多糖的质量比在10-15:1，混合均匀后放入4℃冰箱里反应4-12小时，产物在1300-1500r/min下离心25-40分钟，取沉淀产物在125℃的喷雾温度下干燥，备用；
（3）将2-5份食用葡萄糖、3-7份麦芽糊精、8-13份山梨糖醇经粉碎机粉碎后，过40-80目筛，与步骤（2）产物放入混合机中进行混合，缓慢加入浓度60-70%的润湿剂乙醇，调整物料湿度，制成软材；
（4）将制好的软材投入摇摆式颗粒机中进行造粒，过10-20目筛制粒，之后通过45-60℃热风循环烘箱干燥，使颗粒水分降至3-5%；
（5）在上述干燥颗粒中加入0.8-3份硬脂酸镁混合均匀，送入压片机中压片，之后将片剂灭菌后，检验、包装入库。
其中，所述步骤（2）大豆分离蛋白溶液是将大豆分离蛋白粉配制成10% (W/V)的浓度，经水化过夜后经微射流150MPa处理3次，然后以去离子水稀释到1%浓度，同时调整pH值在2-5。
其中，所述步骤（2）益生菌包括发酵乳杆菌、双歧杆菌、嗜酸乳杆菌、嗜热链球菌。
其中，所述步骤（5）灭菌处理是将片剂在紫外线下照射20-30分钟进行灭菌。
本发明有益效果如下：
本发明中采用水提醇沉的方法得到香菇多糖粗品，香菇多糖具有一定的益生元作用，与益生菌复配使用促进肠道乳杆菌、双歧杆菌的生长，抑制肠球菌、肠杆菌的繁殖，有益菌的增长，维护肠道屏障功能，降低机体内毒素含量和炎症因子水平，同时增加香菇风味，改善产品口感；本发明中使用香菇多糖与大豆蛋白复配制备蛋白-多糖复合膜，对益生菌菌体进行包覆，一方面香菇多糖可以提高益生菌耐受性能，具有促进益生菌生长繁殖的作用，另一方面制备的微胶囊能抵抗胃酸，保护产品中益生菌的存活数量，使益生菌能够进入人体肠道，对益生菌在肠道内的存活能力具有较好的保护作用。
具体实施方式
一种复合食用菌营养咀嚼片的制备方法，包括以下具体步骤：
（1）香菇中多糖的提取：
取46份干香菇经粉碎机粉碎后，过20目筛，之后按照固液比1:3加入水中，煮沸水提0.7小时，冷却后过滤取滤液，滤渣反复煮沸3次，合并滤液，浓缩后离心，取上清液；
向上述上清液中加入无水乙醇至乙醇浓度至80%，室温下搅拌8小时，绢布过滤，取沉淀并以蒸馏水复溶，再加入无水乙醇搅拌以沉淀多糖，如此重复复溶及醇沉5次，最后一次醇沉后过滤，所得固体加入去离子水中溶解，配制成0.5%的香菇多糖溶液；
（2）包膜：
将发酵乳杆菌、双歧杆菌、嗜酸乳杆菌、嗜热链球菌分别进行接种、发酵培养，使其发酵液活菌浓度达到108cfu/g，获得菌液；将上述各种菌液按2:3:1:1的比例混合，离心后得到混合益生菌菌体；
将上述复合益生菌菌体与1%的大豆分离蛋白溶液以1:6的比例混合，经旋涡振荡器混合2分钟后，静止15分钟，再加入上述香菇多糖溶液，使大豆分离蛋白与多糖的质量比在15:1，混合均匀后放入4℃冰箱里反应4小时，产物在1500r/min下离心30分钟，取沉淀产物在125℃的喷雾温度下干燥，备用；
（3）将3份食用葡萄糖、5份麦芽糊精、8份山梨糖醇经粉碎机粉碎后，过40目筛，与步骤（2）产物放入混合机中进行混合，缓慢加入浓度70%的润湿剂乙醇，调整物料湿度，制成软材；
（4）将制好的软材投入摇摆式颗粒机中进行造粒，过10目筛制粒，之后通过50℃热风循环烘箱干燥，使颗粒水分降至4%；
（5）在上述干燥颗粒中加入2份硬脂酸镁混合均匀，送入压片机中压片，之后将片剂在紫外线下照射20分钟进行灭菌后，经检验合格后，包装入库。
其中，所述步骤（2）大豆分离蛋白溶液是将大豆分离蛋白粉配制成10% (W/V)的浓度，经水化过夜后经微射流150MPa处理3次，然后以去离子水稀释到1%浓度，同时调整pH值在3。
Claims (4)
1.一种复合食用菌营养咀嚼片的制备方法，其特征在于，包括以下具体步骤：
（1）香菇中多糖的提取：
取32-56份干香菇经粉碎机粉碎后，过20-50目筛，之后按照固液比1:3加入水中，煮沸水提0.5-1小时，冷却后过滤取滤液，滤渣反复煮沸2-4次，合并滤液，浓缩后离心，取上清液；
向上述上清液中加入无水乙醇至乙醇浓度至70-85%，室温下搅拌8-12小时，绢布过滤，取沉淀并以蒸馏水复溶，再加入无水乙醇搅拌以沉淀多糖，如此重复复溶及醇沉3-6次，最后一次醇沉后过滤，所得固体加入去离子水中溶解，配制成0.5%的香菇多糖溶液；
（2）包膜：
将各种益生菌分别进行接种、发酵培养，使其发酵液活菌浓度达到108cfu/g，获得菌液；将上述各种菌液按任意比例混合，离心后得到混合益生菌菌体；
将上述复合益生菌菌体与1%的大豆分离蛋白溶液以1:6-10的比例混合，经旋涡振荡器混合1-3分钟后，静止10-20分钟，再加入上述香菇多糖溶液，使大豆分离蛋白与多糖的质量比在10-15:1，混合均匀后放入4℃冰箱里反应4-12小时，产物在1300-1500r/min下离心30min，取沉淀产物在125℃的喷雾温度下干燥，备用；
（3）将2-5份食用葡萄糖、3-7份麦芽糊精、8-13份山梨糖醇经粉碎机粉碎后，过40-80目筛，与步骤（2）产物放入混合机中进行混合，缓慢加入浓度60-70%的润湿剂乙醇，调整物料湿度，制成软材；
（4）将制好的软材投入摇摆式颗粒机中进行造粒，过10-20目筛制粒，之后通过45-60℃热风循环烘箱干燥，使颗粒水分降至3-5%；
（5）在上述干燥颗粒中加入0.8-3份硬脂酸镁混合均匀，送入压片机中压片，之后将片剂灭菌后，检验、包装入库。
2.根据权利要求书1所述的一种复合食用菌营养咀嚼片的制备方法，其特征在于，所述步骤（2）大豆分离蛋白溶液是将大豆分离蛋白粉配制成10% (W/V)的浓度，经水化过夜后经微射流150MPa处理3次，然后以去离子水稀释到1%浓度，同时调整pH值在2-5。
3.根据权利要求书1所述的一种复合食用菌营养咀嚼片的制备方法，其特征在于，所述步骤（2）益生菌包括发酵乳杆菌、双歧杆菌、嗜酸乳杆菌、嗜热链球菌。
4.根据权利要求书1所述的一种复合食用菌营养咀嚼片的制备方法，其特征在于，所述步骤（5）灭菌处理是将片剂在紫外线下照射20-30分钟进行灭菌。
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