CN107712074A - 一种复合益生菌咀嚼片的加工方法 - Google Patents
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Abstract
本发明是关于一种复合益生菌咀嚼片的加工方法，其特征在于通过对复合益生菌进行酸性MRS液体培养基和胆盐MRS液体培养基培养，筛选出能够抵抗胃中的低pH环境、消化酶的作用以及小肠中的胆汁的优势菌，从而使益生菌顺利到达人体肠道，发挥健康作用。并以干酪作为载体，增强缓冲作用，为益生菌提供保护。
Description
技术领域
本发明涉及益生菌食品加工领域，主要涉及一种复合益生菌咀嚼片的加工方法。
背景技术
益生菌是指“活的微生物，当摄入足够量时，对宿主的健康发挥有益作用”。目前商业上应用的大部分益生菌为乳杆菌属和双歧杆菌属的菌株，其中乳杆菌属应用最为广泛。乳杆菌具有很多对人体有益的生理功能，包括预防腹泻和肠道感染、缓解炎症性肠道疾病、抑制病原菌生长、抗癌、降低血清胆固醇、促进食品的消化吸收以及合成维生素等。益生性乳杆菌发挥其促进健康的生理作用的前提是它们必须在宿主肠道内黏附并定植。摄入乳杆菌后，对胃酸和胆汁具有耐受能力的菌株可以进入肠道，在肠道中乳杆菌先是与肠黏膜表面直接接触，而后与肠上皮细胞表面接触并黏附在肠道中。乳杆菌的黏附一方面可以通过竞争性占位形成生物屏障，从而阻止病原菌与肠黏膜和上皮细胞的结合。另一方面可以延长乳杆菌在宿主体内的停留时间，从而有助于发挥健康功效。黏附能力是筛选潜在益生菌的一个重要标准。乳杆菌的黏附能力主要与菌体细胞的表面特性有关，包括细胞表面的化学组成和物理化学特性。乳酸菌在生长过程中分泌到细胞外，或结合到细胞表面，执行各种功能的蛋白统称为乳酸菌细胞表面蛋白。这些表面蛋白被证实能发挥多种功能，并在黏附定植的过程中起到重要的作用。迄今为止，人们已经对一些乳杆菌的表面蛋白进行了研究，部分益生性乳杆菌细胞表面蛋白已逐步得到鉴定，有的已得到基因序列。但是，有关乳杆菌表面蛋白功能、黏附相关表面蛋白的黏附特性以及黏附作用的分子机制了解不多。明确益生菌的黏附机制有利于进一步了解益生菌的益生特性和分类学、基于分子水平的益生菌高效筛选，有利于更好地认识乳杆菌肠道微生态学基本规律。
益生菌的黏附过程和许多因素有关，包括静电相互作用、疏水相互作用及特殊的细菌结构（细胞外附着成分），并不能单纯的归因于任何一个因素。虽然现在拥有先进的研究手段，但是对益生菌体内黏附能力的研究还存在诸多困难。张莉在《植物乳杆菌的黏附特性研究及其在益生菌干酪中的应用》中从内蒙古奶豆腐、西藏灵菇和新生儿粪便中分离筛选具有良好耐受特性的乳杆菌，并通过体外试验对分离菌的表面疏水特性、细胞黏附能力、降胆固醇和抗氧化等能力进行了分析，旨在从中筛选出具有潜在益生特性，尤其是具有较强黏附能力的菌株，为益生菌体内黏附特性研究奠定基础。
发明内容
本发明为了提高益生菌耐酸、耐胆盐和黏附能力，增强食用性，提供一种复合益生菌咀嚼片的加工方法。
一种复合益生菌咀嚼片的加工方法，其特征在于它是由下述步骤组成：
1）、将植物乳杆菌菌株、发酵乳杆菌、嗜酸乳杆菌、嗜热链球菌分别接种于pH2.5-3的酸性MRS液体培养基中培养3-3.5小时，然后将酸性MRS液体培养基所得活菌分别接种在含有0.25-0.3%胆盐的MRS液体培养基中培养4-5小时，选取耐受能力较强的植物乳杆菌菌株、发酵乳杆菌、嗜酸乳杆菌、嗜热链球菌作为优势菌保留；
2）、将步骤1所得优势菌分别接种于MRS液体培养基中，于30-34℃扩大培养，分别冷冻干燥成粉，等比例混合成复合益生菌粉；
3）、将干酪加入5-5.5%步骤2所得复合益生菌粉、10-12%食用葡萄糖、2-2.3%麦芽糊精、0.2-0.23%山梨糖醇、0.1-0.12%硬脂酸镁，充分混合，粉碎过60-80目筛；
4）、将步骤3所得物喷施浓度为6-6.5%的果胶乙醇溶液，使其能够捏造成粒，压片成型，于30-35℃通风干燥5-6小时，遮光密封真空保存。
本发明的优点是：
本发明的一种复合益生菌咀嚼片的加工方法，为使益生菌顺利到达人体肠道，发挥健康作用，益生菌必须能够在胃肠道内存活，益生菌必须能够抵抗胃中的低pH环境、消化酶的作用以及小肠中的胆汁。通过益生菌对酸性MRS液体培养基和胆盐MRS液体培养基的耐受能力筛选，选取耐受力强的益生菌，有助于其顺利进入人体肠道发挥有益作用。干酪是益生菌的良好载体，干酪致密的质构和相对较高的脂肪含量使其在强酸性环境的胃肠道中具有缓冲作用，而且干酪基质相对较高的pH值为益生菌通过胃中强酸环境时能够存活提供了适宜的保护作用，同时丰富营养成分，增强适口性。其中嗜酸乳杆菌能够显著抑制鼠伤寒沙门氏菌的黏附；对单核增生李斯特菌具有抑制效果。植物乳杆菌对多种病原菌、Caco-2细胞的黏附都表现出明显的抑制作用。
具体实施方式
下面通过具体实施例进一步说明本发明。
实施例一
一种复合益生菌咀嚼片的加工方法，其特征在于它是由下述步骤组成：
1）、将植物乳杆菌菌株、发酵乳杆菌、嗜酸乳杆菌、嗜热链球菌分别接种于pH2.5的酸性MRS液体培养基中培养3小时，然后将酸性MRS液体培养基所得活菌分别接种在含有0.3%胆盐的MRS液体培养基中培养4.5小时，选取耐受能力较强的植物乳杆菌菌株、发酵乳杆菌、嗜酸乳杆菌、嗜热链球菌作为优势菌保留；
2）、将步骤1所得优势菌分别接种于MRS液体培养基中，于32℃扩大培养，分别冷冻干燥成粉，等比例混合成复合益生菌粉；
3）、将干酪加入5%步骤2所得复合益生菌粉、10%食用葡萄糖、2.3%麦芽糊精、0.2%山梨糖醇、0.12%硬脂酸镁，充分混合，粉碎过80目筛；
4）、将步骤3所得物均匀喷施浓度为6%的果胶乙醇溶液，使其能够捏造成粒，造粒后再压片成型，于30℃通风干燥6小时，遮光密封真空保存。
Claims (5)
1.一种复合益生菌咀嚼片的加工方法，其特征在于它是由下述步骤组成：
1）、将植物乳杆菌菌株、发酵乳杆菌、嗜酸乳杆菌、嗜热链球菌分别接种于酸性MRS液体培养基中培养3-3.5小时，然后将酸性MRS液体培养基所得活菌分别接种在含有胆盐的MRS液体培养基中培养4-5小时，选取耐受能力较强的植物乳杆菌菌株、发酵乳杆菌、嗜酸乳杆菌、嗜热链球菌作为优势菌保留；
2）、将步骤1所得优势菌分别接种于MRS液体培养基中，于30-34℃扩大培养，分别冷冻干燥成粉，等比例混合成复合益生菌粉；
3）、将干酪加入定量的步骤2所得复合益生菌粉、10-12%食用葡萄糖、2-2.3%麦芽糊精、0.2-0.23%山梨糖醇、0.1-0.12%硬脂酸镁，充分混合，粉碎过60-80目筛；
4）、将步骤3所得物喷施果胶乙醇溶液，使其能够捏造成粒，压片成型，于30-35℃通风干燥5-6小时，遮光密封真空保存。
2.根据权利要求1所述的一种复合益生菌咀嚼片的加工方法，其特征在于步骤1酸性MRS液体培养基的pH为2.5-3。
3.根据权利要求1所述的一种复合益生菌咀嚼片的加工方法，其特征在于步骤1胆盐MRS液体培养基含有0.25-0.3%胆盐。
4.根据权利要求1所述的一种复合益生菌咀嚼片的加工方法，其特征在于步骤3复合益生菌粉添加量为5-5.5%。
5.根据权利要求1所述的一种复合益生菌咀嚼片的加工方法，其特征在于步骤4果胶乙醇溶液的浓度为6-6.5%。
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