CN107684075A - 一种多菌发酵纳豆泡腾片及其制备方法 - Google Patents
一种多菌发酵纳豆泡腾片及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种多菌发酵纳豆泡腾片及其制备方法。以大豆为原料,采用纳豆菌、乳酸菌和食用霉菌作为发酵剂,制作改良纳豆,辅以直接压片技术,经科学组方精制而成的食用泡腾片。该泡腾片由下列组分按重量百分比组成:纳豆:40‑55%;碳酸氢钠10‑45%;柠檬酸1‑10%;硬脂酸镁0.2‑0.6%。本发明所述的多菌发酵纳豆泡腾片的制备方法,包括如下步骤:(1)预处理;(2)种子液的制备;(3)纳豆的制备;(4)泡腾片的制备。本发明制作的纳豆泡腾片生物利用度高、营养丰富,相比纳豆,其货架期更长,不仅保证了纳豆激酶的活性而且加入了有益生功能的乳酸菌,大大减少了氨味,让消费者易于接受。
Description
技术领域
本发明涉及一种泡腾片,尤其涉及一种多菌发酵纳豆泡腾片及其制备方法。
背景技术
纳豆是日本的传统大豆发酵食品,类似于我国的豆豉,是以大豆为原料,经纳豆芽抱杆菌发酵而成的。纳豆不仅营养丰富,还含有多种生理活性物质。据分析,纳豆不但含有19种氨基酸、22种矿物元素和维生素K、叶酸、生育酚等多种维生素,而且还富含具有医疗保健作用的大豆磷脂、皂普类、低聚糖、粗多糖、异黄酮、毗咙二梭酸和纳豆激酶、超氧化歧化酶、蛋白酶、糖化酶、纤维素酶、果胶酶、淀粉酶等微生物发酵产生的活性酶,并能诱发干扰素的产生。它还具有多种保健功能,如溶血栓、抗肿瘤、抗菌消毒、抗氧化、预防高血压、助消化、预防骨质疏松、治疗心脑血管疾病等,经常食用可强身健体、护肝美容,被认为是日本人长寿的“秘方”。近年来,我国也开始引进纳豆,在很多超市都可以见到袋装或盒装的纳豆出售。
传统发酵食品历史悠久, 种类繁多。对发酵食品中的功能性食品微生物进行分析, 并将其应用于食品、医药、保健品等行业, 前景十分广阔。在发酵工艺研究过程中, 一些重要微生物未能发挥其作用, 发酵食品中微生物的作用机制也难以揭示。由于缺乏对发酵工艺过程中的微生物分析,产物累积机制等的研究, 传统发酵企业发展相对滞后, 产品质量也难以控制。因此, 分析并认知传统发酵食品的微生态环境, 揭示微生物菌群作用机制对传统发酵食品行业的革新发展显得尤为重要。
目前市场上出售多种纳豆复合酶粉剂、片剂,纳豆胶囊、纳豆激酶胶囊等保健产品及药品,但其生产成本太高,难以进行全民推广应用。与普遍使用的传统剂型相比,泡腾片是在欧美发达国家盛行多年的一种剂型,目前在中国的多个领域都有泡腾片的相应产品出现,并因为其方便,水中分布均匀,生物利用度高、美观、时尚等优势而广受大众欢迎。
发明内容
本发明所要解决的技术问题是提供了一种氨味极大降低,增强营养价值且使用方便的多菌发酵纳豆泡腾片及其制备方法。所述纳豆泡腾片生物利用度高、工艺简单,相比纳豆,其货架期更长,运输携带更方便,不仅保证了纳豆激酶的活性而且加入了有益生功能的乳酸菌。
为实现上述目的,本发明采用的技术方案如下:
本发明提供一种混合菌株发酵纳豆泡腾片,包括按照质量百分比如下组分:
纳豆:40-55%;
碳酸氢钠10-45%;
柠檬酸1-10%;
硬脂酸镁0.2-0.6%,所述配方比例之和为100%。
进一步地,所述纳豆是混合菌株发酵纳豆,其制备方法包括如下步骤:
(1)预处理:取优质、形状大小相似的豆子称重,并进行清洗浸泡,豆子在高压灭菌锅中121℃灭菌15-30min,冷却至室温,待用;
(2)种子液的制备:将纳豆菌、乳酸菌与霉菌接种到相应培养基上,并按照相应培养条件进行培养;
所述纳豆菌接种培养基为LB液体培养基,培养温度为20-40℃,耗氧培养18-
24h;
乳酸菌接种培养基为MRS液体培养基,培养温度为20-40℃,厌氧培养18-24h;霉菌接种培养基为PDA斜面培养基,25-30℃培养48-72h,转接到PE培养基,32 ℃ 恒温摇床, 转速150 r/min 培养 48 h;
(3)混合菌株发酵纳豆的制备:将种子液按比例混合,然后接种于已灭菌的豆子中,以不同发酵方式进行混合发酵,发酵结束后,于4℃后熟,制得混合菌株发酵纳豆。
更进一步地,在步骤(1)中,所述的豆子为黄豆、青豆、豇豆、黑豆中的任意一种;浸泡时间为12-20h。
更进一步地,在步骤(3)中,所述乳酸菌为戊糖片球菌、保加利亚乳杆菌、双歧杆菌、嗜热链球菌、嗜酸乳杆菌、干酪乳杆菌中的任意一种或多种;所述霉菌为米曲霉、黑曲霉、根霉、毛霉中的人任意一种或多种。
更进一步地,所述发酵方式为分步发酵和共同发酵中的一种或者两者的结合;分步发酵为先加入霉菌,发酵24-48h,然后再接种纳豆菌与乳酸菌种子液,继续发酵;共同发酵为纳豆菌,乳酸菌与霉菌种子液按不同的比例混合,然后接种已灭菌的豆子中进行发酵。
更进一步地,纳豆菌、乳酸菌和霉菌可做成直投式发酵粉剂,根据菌种活力以合适比例接种。
更进一步地,在步骤(3)中,所述高压灭菌时间为10-30min;纳豆菌、乳酸菌与霉菌的混合比例为3:2:1-1:1:0,接种量为0.5-10%;
更进一步地,在步骤(3)中,所述混合发酵条件为:温度30-37℃,时间20-30h;所述后熟时间为24-48h。
本发明还提供一种多菌发酵纳豆泡腾片的制备方法,包括以下步骤:
(1)预处理:取优质、形状大小相似的豆子称重,并进行清洗浸泡,豆子在高压灭菌锅中121℃灭菌15-30min,冷却至室温,待用;
(2)种子液的制备:将纳豆菌、乳酸菌与霉菌接种到相应培养基上,并按照相应培养条件进行培养;所述纳豆菌接种培养基为LB液体培养基,培养温度为20-40℃,耗氧培养18-24h;
乳酸菌接种培养基为MRS液体培养基,培养温度为20-40℃,厌氧培养18-24h;霉菌接种培养基为PDA斜面培养基,25-30℃培养48-72h,转接到PE培养基,32 ℃ 恒温摇床, 转速150 r/min 培养 48 h;
混合菌株发酵纳豆的制备:将种子液按比例混合,然后接种于已灭菌的豆子中,以不同发酵方式进行混合发酵,发酵结束后,于4℃后熟,制得混合菌株发酵纳豆;
泡腾片的制备:将纳豆与碳酸氢钠、柠檬酸、硬脂酸镁混合进行匀浆,然后冷冻干燥制成纳豆粉,将纳豆粉先过筛再经过压片技术制成泡腾片;
按质量百分比计:
纳豆:40-55%;碳酸氢钠10-45%;柠檬酸1-10%;硬脂酸镁0.2-0.6%,所述配方比例之和为100%。
进一步地,通过压片技术制成的泡腾片应用避光材料包装,可以是板式或瓶装。
进一步地,所述过筛是将冻干后的纳豆粉过60目筛。
本发明所述的纳豆泡腾片具有以下优点:
本发明将乳酸菌与纳豆菌混合发酵大豆,再将发酵改良纳豆与碳酸氢钠、柠檬酸、硬脂酸镁混合进行匀浆,然后冷冻干燥制成粉经过压片技术制成泡腾片。产品中所含的乳酸菌与纳豆激酶对人体健康有益,而比单独使用价值提升很多,而且携带方便,便于食用。
(2)乳酸菌是一类有益微生物,不仅存在于乳及乳制品中,也存在于人、畜肠道中,维持肠道菌群的生态平衡是其重要的作用。由于乳酸菌的产酸、生香、脱异味作用,使得乳酸发酵的食品具有其独特的风味乳,而且能起到提高发酵制品的良好风味,增加发酵制品的营养价值,防止发酵制品败坏,延长食品保质期等的作用。
(3)益生霉菌的用途很广,常出现在酒药中,能糖化淀粉并能生成少量乙醇,产生蛋白酶,有分解大豆蛋白的能力,我国多用来做豆腐乳、豆豉。许多毛霉能产生草酸、乳酸、琥珀酸及甘油等,有的毛霉能产生脂肪酶、果胶酶、凝乳酶等。本发明中益生霉菌的应用能提高大豆的生物利用度,且大豆经霉菌先期发酵后更易于后期纳豆菌的生长及代谢。
(4)本发明的泡腾片以纳豆为主要原料,通过发酵,灭菌,压片等工艺制得,食用时取片剂投入水中溶解即可,具有分散状态佳、崩解时间短、溶解吸收快、食用方便、便于运输等优点,加入的乳酸菌菌与调味剂能够很好地掩盖纳豆本身的氨味,所以这种营养与风味兼备的产品会有一个较大的市场。
本发明所述的纳豆泡腾片的制备方法具有以下特点 :
(1)本发明中所用纳豆,采用混合菌种共同发酵或者分阶段发酵的方式制得,与传统发酵方式相比,明显缩短了生产周期,减少了人力与物力的消耗,提高了经济效益。
(2)本发明所生产的泡腾片所用纳豆,采用多菌株混合发酵的方式制得,包括纳豆菌、霉菌及乳酸菌。其中霉菌的应用大大提高了大豆的生物利用率。此外,乳酸菌在维持肠道菌群的生态平衡方面发挥着重要的作用,而且乳酸菌有产酸、生香、脱异味作用,能改善纳豆本身的氨味,使得泡腾片具有其良好的风味。
(3)本发明中的纳豆中含有多种对人体有益的活性因子,如纳豆激酶、纳豆菌、异黄酮、皂甙、维生素K2、超氧化物歧化酶( SOD) 等。其中纳豆激酶具有非常显著的溶血栓功效。
(4)本发明所生产的纳豆泡腾片外形美观、风味优良且营养合理、保健功能突出、对人体健康十分有益,而且食用方便、便于携带,具有广大的市场前景,是一种很好的具有保健功能的泡腾片。
具体实施方式
以下通过实施例进一步说明本发明。应该理解的是这些实施例是本发明的阐释和举例,并不以任何形式限制本发明的范围。
实施例1
本发明的一种混合菌株发酵纳豆泡腾片及其生产工艺,包括按照质量百分比如下组分:
纳豆:55%;碳酸氢钠34.5%;柠檬酸10%;硬脂酸镁0.5%。
本发明所述的一种多菌发酵纳豆泡腾片的制备方法,包括以下步骤:
(1)预处理:取优质、形状大小相似的豆子称重,并进行清洗并浸泡15h,豆子在高压灭菌锅中121℃灭菌15-30min,冷却至室温,待用;
(2)种子液的制备:将纳豆菌、乳酸菌与霉菌接种到相应培养基上,并按照相应培养条件进行培养;
所述纳豆菌接种培养基为LB液体培养基,培养温度为20℃,耗氧培养24h;乳酸菌接种培养基为MRS液体培养基,培养温度为20℃,厌氧培养24h;霉菌接种培养基为PDA斜面培养基,30℃培养72h,转接到PE培养基,32 ℃ 恒温摇床, 转速150 r/min 培养 48 h;
(3)混合菌株发酵纳豆的制备:将大豆在121℃高压灭菌锅中灭菌15min,按重量比 (w/w) 接种 2%的纳豆菌与戊糖片球菌的混合菌液,纳豆菌与戊糖片球菌的混合比例为1:1,于30℃发酵20h,然后在4℃下后熟18h;
(4)泡腾片的制备:将纳豆与碳酸氢钠、柠檬酸、硬脂酸镁
混合进行匀浆,然后冷冻干燥制成混合粉,过筛后再经过直接压片技术制成泡腾片。
实施例2
本发明的一种混合株发酵纳豆泡腾片及其生产工艺,包括按照质量百分比如下组分:
纳豆:55%;碳酸氢钠34.6%;柠檬酸10%;硬脂酸镁0.4%。
本发明所述的一种多菌发酵纳豆泡腾片的制备方法,包括以下步骤:
(1)预处理:取优质、形状大小相似的豆子称重,并进行清洗并浸泡15h,豆子在高压灭菌锅中121℃灭菌15-30min,冷却至室温,待用;
(2)种子液的制备:将纳豆菌、乳酸菌与霉菌接种到相应培养基上,并按照相应培养条件进行培养;
所述纳豆菌接种培养基为LB液体培养基,培养温度为40℃,耗氧培养18h;乳酸菌接种培养基为MRS液体培养基,培养温度为40℃,厌氧培养18h;霉菌接种培养基为PDA斜面培养基,30℃培养48h,转接到PE培养基,32 ℃ 恒温摇床, 转速150 r/min 培养 48 h;
(3)混合菌株发酵纳豆的制备:将大豆在121℃高压灭菌锅中灭菌20min,按2%接种量毛霉,32℃培养24h。第一阶段发酵结束后,高压灭菌,再接种 3%的纳豆菌与戊糖片球菌的混合菌液,纳豆菌与戊糖片球菌的混合比例为1:1.5,于37℃发酵22h,第二阶段发酵结束。然后在4℃下后熟24h;
(4)泡腾片的制备:将混合菌株发酵纳豆与碳酸氢钠、柠檬酸、硬脂酸镁混合进行匀浆,然后冷冻干燥制成混合粉,过筛后再经过直接压片技术制成泡腾片。
实施例3
本发明的混合菌株发酵纳豆泡腾片及其生产工艺,包括按照质量百分比如下组分:
纳豆:45%;碳酸氢钠44.7%;柠檬酸10%;硬脂酸镁0.3%。
本发明所述的一种多菌发酵纳豆泡腾片的制备方法,包括以下步骤:
(1)预处理:取优质、形状大小相似的豆子称重,并进行清洗并浸泡15h,豆子在高压灭菌锅中121℃灭菌15-30min,冷却至室温,待用;
(2)种子液的制备:将纳豆菌、乳酸菌与霉菌接种到相应培养基上,并按照相应培养条件进行培养;
所述纳豆菌接种培养基为LB液体培养基,培养温度为30℃,耗氧培养20h;乳酸菌接种培养基为MRS液体培养基,培养温度为30℃,厌氧培养20h;霉菌接种培养基为PDA斜面培养基,25℃培养60h,转接到PE培养基,32 ℃ 恒温摇床, 转速150 r/min 培养 48 h;
(3)混合菌株发酵纳豆的制备:将大豆在121℃高压灭菌锅中灭菌25min,按重量比 (w/w) 接种 4%的纳豆菌、保加利亚乳杆菌与毛霉的混合菌液,纳豆菌、保加利亚乳杆菌与曲霉的混合比例为1:2:1,于33℃发酵24h,然后在4℃下后熟24h;
(4)泡腾片的制备:将混合菌株发酵纳豆与碳酸氢钠、柠檬酸、硬脂酸镁混合进行匀浆,然后冷冻干燥制成混合粉,过筛后再经过直接压片技术制成泡腾片。
实施例4
本发明的混合菌株发酵纳豆泡腾片及其生产工艺,包括按照质量百分比如下组分:
纳豆:52%;碳酸氢钠38.4%;柠檬酸9%;硬脂酸镁0.6%。
本发明所述的一种多菌发酵纳豆泡腾片的制备方法,包括以下步骤:
(1)预处理:取优质、形状大小相似的豆子称重,并进行清洗并浸泡15h,豆子在高压灭菌锅中121℃灭菌15-30min,冷却至室温,待用;
(2)种子液的制备:将纳豆菌、乳酸菌与霉菌接种到相应培养基上,并按照相应培养条件进行培养;
所述纳豆菌接种培养基为LB液体培养基,培养温度为25℃,耗氧培养19h;乳酸菌接种培养基为MRS液体培养基,培养温度为25℃,厌氧培养19h;霉菌接种培养基为PDA斜面培养基,27℃培养70h,转接到PE培养基,32 ℃ 恒温摇床, 转速150 r/min 培养 48 h;
(3)混合菌株发酵纳豆的制备:将大豆在121℃高压灭菌锅中灭菌28min,按重量比 (w/w) 接种 5%的纳豆菌与嗜热链球菌的混合菌液,纳豆与嗜热链球菌的混合比例为1:3,于35℃发酵24h,然后在4℃下后熟22h;
(4)泡腾片的制备:将混合菌株发酵纳豆与碳酸氢钠、柠檬酸、硬脂酸镁混合进行匀浆,然后冷冻干燥制成混合粉,过筛后再经过直接压片技术制成泡腾片。
为了进一步验证本发明有效成分的实验效果,本发明还进行了如下对比实验。
对比例1
普通纳豆泡腾片的制备,按质量百分比计由以下配方组成:
普通纳豆:45%;碳酸氢钠44.4%;柠檬酸10%;硬脂酸镁0.6%;将上述组分混合进行匀浆,然后冷冻干燥制成粉经过压片技术制成咀嚼片。
对比例2
不添加硬脂酸镁泡腾片的制备,按质量百分比计由以下配方组成:
纳豆:55%;碳酸氢钠45%;柠檬酸10%;
(1)预处理:取优质、形状大小相似的豆子称重,并进行清洗并浸泡15h,豆子在高压灭菌锅中121℃灭菌15-30min,冷却至室温,待用;
(2)种子液的制备:将纳豆菌、乳酸菌与霉菌接种到相应培养基上,并按照相应培养条件进行培养;
所述纳豆菌接种培养基为LB液体培养基,培养温度为25℃,耗氧培养19h;乳酸菌接种培养基为MRS液体培养基,培养温度为25℃,厌氧培养19h;霉菌接种培养基为PDA斜面培养基,27℃培养70h,转接到PE培养基,32 ℃ 恒温摇床, 转速150 r/min 培养 48 h;
(3)混合菌株发酵纳豆的制备:将大豆在121℃高压灭菌锅中灭菌28min,按重量比 (w/w) 接种 5%的纳豆菌与嗜热链球菌的混合菌液,纳豆与嗜热链球菌的混合比例为1:3,于35℃发酵24h,然后在4℃下后熟22h;
(4)泡腾片的制备:将混合菌株发酵纳豆与碳酸氢钠、柠檬酸混合进行匀浆,然后冷冻干燥制成混合粉,过筛后再经过直接压片技术制成泡腾片。
本文所描述的具体实施仅仅是对本发明精神作举例说明。本发明所属技术领域的技术人员均可根据本发明的技术方案及其较佳实施例的描述,做出各种可能的等同改变或替换,但不会偏离本发明的精神或者超越所附权利要求书所定义的范围。
对于上述实施例1至实施例4制得的纳豆泡腾片的各项指标进行检测,测得的各项技术指标如下表所示:
Claims (9)
1.一种多菌发酵纳豆泡腾片,其特征在于,按质量百分比计由以下配方组成:
纳豆:40-55%;
碳酸氢钠10-45%;
柠檬酸1-10%;
硬脂酸镁0.2-0.6%,所述配方比例之和为100%。
2.根据权利要求1所述的多菌发酵纳豆泡腾片,其特征在于,所述纳豆是混合菌株发酵纳豆,其制备方法包括如下步骤:
预处理:取优质、形状大小相似的豆子称重,并进行清洗浸泡,豆子在高压灭菌锅中121℃灭菌15-30min,冷却至室温,待用;
种子液的制备:将纳豆菌、乳酸菌与霉菌接种到相应培养基上,并按照相应培养条件进行培养;
所述纳豆菌接种培养基为LB液体培养基,培养温度为20-40℃,耗氧培养18-24h;
乳酸菌接种培养基为MRS液体培养基,培养温度为20-40℃,厌氧培养18-24h;霉菌接种培养基为PDA斜面培养基,25-30℃培养48-72h,转接到PE培养基,32 ℃ 恒温摇床, 转速150 r/min 培养 48 h;
混合菌株发酵纳豆的制备:将种子液按比例混合,然后接种于已灭菌的豆子中,以不同发酵方式进行混合发酵,发酵结束后,于4℃后熟,制得混合菌株发酵纳豆。
3.根据权利要求2所述的多菌发酵纳豆泡腾片,其特征在于,在步骤(1)中,所述的豆子为黄豆、青豆、豇豆、黑豆中的任意一种;浸泡时间为12-20h。
4.根据权利要求2所述的多菌发酵纳豆泡腾片,其特征在于,在步骤(3)中,所述乳酸菌为戊糖片球菌、保加利亚乳杆菌、双歧杆菌、嗜热链球菌、嗜酸乳杆菌、干酪乳杆菌中的任意一种或多种;所述霉菌为米曲霉、黑曲霉、根霉、毛霉中的人任意一种或多种。
5.根据权利要求2所述的多菌发酵纳豆泡腾片,其特征在于,所述发酵方式为分步发酵和共同发酵中的一种或者两者的结合;分步发酵为先加入霉菌,发酵24-48h,然后再接种纳豆菌与乳酸菌种子液,继续发酵;共同发酵为纳豆菌,乳酸菌与霉菌种子液按不同的比例混合,然后接种已灭菌的豆子中进行发酵。
6.根据权利要求2所述的多菌发酵纳豆泡腾片,其特征在于,纳豆菌、乳酸菌和霉菌可做成直投式发酵粉剂,根据菌种活力以合适比例接种。
7.根据权利要求2所述的多菌发酵纳豆泡腾片,其特征在于,在步骤(3)中,所述高压灭菌时间为10-30min;纳豆菌、乳酸菌与霉菌的混合比例为3:2:1-1:1:0,接种量为0.5-10%。
8.根据权利要求2所述的多菌发酵纳豆泡腾片,其特征在于,在步骤(3)中,所述混合发酵条件为:温度30-37℃,时间20-30h;所述后熟时间为24-48h。
9.一种多菌发酵纳豆泡腾片的制备方法,其特征在于,包括以下步骤:
(1)预处理:取优质、形状大小相似的豆子称重,并进行清洗浸泡,豆子在高压灭菌锅中121℃灭菌15-30min,冷却至室温,待用;
(2)种子液的制备:将纳豆菌、乳酸菌与霉菌接种到相应培养基上,并按照相应培养条件进行培养;
所述纳豆菌接种培养基为LB液体培养基,培养温度为20-40℃,耗氧培养18-
24h;
乳酸菌接种培养基为MRS液体培养基,培养温度为20-40℃,厌氧培养18-24h;霉菌接种培养基为PDA斜面培养基,25-30℃培养48-72h,转接到PE培养基,32 ℃ 恒温摇床, 转速150 r/min 培养 48 h;
混合菌株发酵纳豆的制备:将种子液按比例混合,然后接种于已灭菌的豆子中,以不同发酵方式进行混合发酵,发酵结束后,于4℃后熟,制得混合菌株发酵纳豆;
泡腾片的制备:将纳豆与碳酸氢钠、柠檬酸、硬脂酸镁混合进行匀浆,然后冷冻干燥制成纳豆粉,将纳豆粉先过筛再经过压片技术制成泡腾片;
按质量百分比计:纳豆:40-55%;碳酸氢钠10-45%;柠檬酸1-10%;硬脂酸镁0.2-0.6%,所述配方比例之和为100%。
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