CN108048345B - 基于酸粥的高抗氧化和降胆固醇活性益生菌及应用 - Google Patents
基于酸粥的高抗氧化和降胆固醇活性益生菌及应用 Download PDFInfo
- Publication number
- CN108048345B CN108048345B CN201711237524.2A CN201711237524A CN108048345B CN 108048345 B CN108048345 B CN 108048345B CN 201711237524 A CN201711237524 A CN 201711237524A CN 108048345 B CN108048345 B CN 108048345B
- Authority
- CN
- China
- Prior art keywords
- slurry
- beverage
- fermented
- sour
- grain
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 239000006041 probiotic Substances 0.000 title claims abstract description 33
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 33
- 235000021395 porridge Nutrition 0.000 title claims abstract description 29
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 title claims abstract description 22
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 14
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 14
- 235000012000 cholesterol Nutrition 0.000 title claims abstract description 11
- 230000001603 reducing effect Effects 0.000 title abstract description 8
- 235000013339 cereals Nutrition 0.000 claims abstract description 71
- 235000013361 beverage Nutrition 0.000 claims abstract description 40
- 239000002253 acid Substances 0.000 claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 23
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 230000000529 probiotic effect Effects 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 16
- 230000000694 effects Effects 0.000 claims abstract description 12
- 238000004321 preservation Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000002131 composite material Substances 0.000 claims abstract description 5
- 238000009629 microbiological culture Methods 0.000 claims abstract description 5
- 239000002002 slurry Substances 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 12
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 8
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 229940088598 enzyme Drugs 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 239000003381 stabilizer Substances 0.000 claims description 8
- 244000062793 Sorghum vulgare Species 0.000 claims description 7
- 240000008042 Zea mays Species 0.000 claims description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 7
- 235000005822 corn Nutrition 0.000 claims description 7
- 235000019713 millet Nutrition 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 230000001580 bacterial effect Effects 0.000 claims description 6
- 230000002255 enzymatic effect Effects 0.000 claims description 6
- 239000000413 hydrolysate Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000004537 pulping Methods 0.000 claims description 6
- 229920001817 Agar Polymers 0.000 claims description 5
- 239000008272 agar Substances 0.000 claims description 5
- 235000010419 agar Nutrition 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 108090000637 alpha-Amylases Proteins 0.000 claims description 4
- 102000004139 alpha-Amylases Human genes 0.000 claims description 4
- 229940024171 alpha-amylase Drugs 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 235000013355 food flavoring agent Nutrition 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 230000000415 inactivating effect Effects 0.000 claims description 4
- 239000000661 sodium alginate Substances 0.000 claims description 4
- 235000010413 sodium alginate Nutrition 0.000 claims description 4
- 229940005550 sodium alginate Drugs 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 239000000230 xanthan gum Substances 0.000 claims description 4
- 235000010493 xanthan gum Nutrition 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 229940082509 xanthan gum Drugs 0.000 claims description 4
- 229940023476 agar Drugs 0.000 claims description 3
- 239000006084 composite stabilizer Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 241000894006 Bacteria Species 0.000 abstract description 16
- 241000699670 Mus sp. Species 0.000 abstract description 13
- 239000003833 bile salt Substances 0.000 abstract description 13
- 238000002474 experimental method Methods 0.000 abstract description 7
- 230000008569 process Effects 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 235000019985 fermented beverage Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 9
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 9
- 241000209094 Oryza Species 0.000 description 7
- 239000001963 growth medium Substances 0.000 description 7
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 description 6
- 210000001035 gastrointestinal tract Anatomy 0.000 description 6
- 239000004310 lactic acid Substances 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 239000012224 working solution Substances 0.000 description 6
- 208000031226 Hyperlipidaemia Diseases 0.000 description 5
- 230000037396 body weight Effects 0.000 description 5
- 229940099352 cholate Drugs 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 108020004465 16S ribosomal RNA Proteins 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 238000012258 culturing Methods 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000011550 stock solution Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 3
- 241000699666 Mus <mouse, genus> Species 0.000 description 3
- 238000012300 Sequence Analysis Methods 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 238000007865 diluting Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- RYMZZMVNJRMUDD-UHFFFAOYSA-N SJ000286063 Natural products C12C(OC(=O)C(C)(C)CC)CC(C)C=C2C=CC(C)C1CCC1CC(O)CC(=O)O1 RYMZZMVNJRMUDD-UHFFFAOYSA-N 0.000 description 2
- 241001052560 Thallis Species 0.000 description 2
- 230000003321 amplification Effects 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 229940093761 bile salts Drugs 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- -1 diamine citrate Chemical class 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- 235000012631 food intake Nutrition 0.000 description 2
- 238000003304 gavage Methods 0.000 description 2
- 235000011868 grain product Nutrition 0.000 description 2
- 230000037308 hair color Effects 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 238000009630 liquid culture Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000877 morphologic effect Effects 0.000 description 2
- 238000003199 nucleic acid amplification method Methods 0.000 description 2
- 230000001575 pathological effect Effects 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 210000004911 serous fluid Anatomy 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- RYMZZMVNJRMUDD-HGQWONQESA-N simvastatin Chemical group C([C@H]1[C@@H](C)C=CC2=C[C@H](C)C[C@@H]([C@H]12)OC(=O)C(C)(C)CC)C[C@@H]1C[C@@H](O)CC(=O)O1 RYMZZMVNJRMUDD-HGQWONQESA-N 0.000 description 2
- 229960002855 simvastatin Drugs 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000008223 sterile water Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 230000004083 survival effect Effects 0.000 description 2
- BHQCQFFYRZLCQQ-UHFFFAOYSA-N (3alpha,5alpha,7alpha,12alpha)-3,7,12-trihydroxy-cholan-24-oic acid Natural products OC1CC2CC(O)CCC2(C)C2C1C1CCC(C(CCC(O)=O)C)C1(C)C(O)C2 BHQCQFFYRZLCQQ-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 238000009631 Broth culture Methods 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 239000004380 Cholic acid Substances 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 238000003794 Gram staining Methods 0.000 description 1
- 240000001929 Lactobacillus brevis Species 0.000 description 1
- 235000013957 Lactobacillus brevis Nutrition 0.000 description 1
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 238000012408 PCR amplification Methods 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229940040526 anhydrous sodium acetate Drugs 0.000 description 1
- 230000003627 anti-cholesterol Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019416 cholic acid Nutrition 0.000 description 1
- 229960002471 cholic acid Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- KXGVEGMKQFWNSR-UHFFFAOYSA-N deoxycholic acid Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(CCC(O)=O)C)C1(C)C(O)C2 KXGVEGMKQFWNSR-UHFFFAOYSA-N 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005118 dietary health Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- 235000019797 dipotassium phosphate Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001962 electrophoresis Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000000871 hypocholesterolemic effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 229940099596 manganese sulfate Drugs 0.000 description 1
- 239000011702 manganese sulphate Substances 0.000 description 1
- 235000007079 manganese sulphate Nutrition 0.000 description 1
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 239000012982 microporous membrane Substances 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000013641 positive control Substances 0.000 description 1
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 1
- 238000004382 potting Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 235000021489 probiotic drink Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 238000012163 sequencing technique Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/25—Lactobacillus plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Nutrition Science (AREA)
- Tropical Medicine & Parasitology (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种基于酸粥的高抗氧化和降胆固醇活性益生菌及应用,菌种名称为SZ8,保藏单位:中国微生物菌种保藏管理委员会普通微生物中心(CGMCC),保藏号为CGMCC No.13311。实验证明,该菌株具有很强的耐酸、耐胆盐。之后使用该优势菌株对复合谷物原料进行发酵,并优化了此发酵谷物饮料工艺。发酵后的谷物饮料的抗氧化活性与发酵前相比有很大提高,并且此发酵谷物饮料对降低胆固醇有显著的效果并且能够很好的控制小鼠的体重。最终生产出的发酵谷物饮料是一款营养价值丰富,具有抗氧化、减肥及降胆固醇活性的,酸甜可口的活菌型谷物发酵饮料。
Description
技术领域
本发明属于益生菌发酵谷物饮料技术领域,尤其涉及一种基于酸粥的高抗氧化和降胆固醇活性益生菌及该菌发酵谷物饮料。
背景技术
胆固醇是人体重要的营养元素之一,其与于胆酸的形成、细胞膜的构建和激素的合成密切相关,而血清中胆固醇含量过高是引起动脉粥样硬化和心血管疾病的重要原因。目前我国有近1/3的成年人的血脂偏高,高血脂现在已成为影响人类健康的第一隐形杀手。
益生菌被广泛的应用于食品行业。益生菌可通过菌体自身和其产生的代谢产物来调节人体肠道内环境,从而达到维持人体健康的有益功效。经过益生菌发酵的食品,能够在保持原材料营养价值的基础上,改善产品的风味口感。在发酵过程中产生的生物活性物质,具有调节肠道菌群平衡、抗菌、抗肿瘤、减肥、降低胆固醇、防治便秘、改善乳糖不适、延缓衰老等重要的生理保健作用。鉴于以上益生菌饮品所具有的酸甜怡人口感和健康功能,益生菌产品近年来受到普遍欢迎。
随着人们对生活品质要求的不断提高,人们对饮料的营养和品质的要求也越来越高。目前,市场上的饮料以果蔬汁饮料为主,谷物饮料缺寥寥无几。谷物经益生菌发酵后,能够在较大程度的保持营养物质的同时,可以使谷物具有独特的风味,且使其营养物质更有利于人体吸收。益生菌在发酵谷物中的应用是谷物加工技术的进一步深入和延伸。益生菌发酵谷物饮料不仅具有特殊的营养功能,也增加了谷物制品特殊的医疗保健功能。同时,极大的丰富了我国饮料和谷物制品的种类,解决了谷物加工行业进一步发展的技术难题。
酸粥是一种流行于我国西北地区及内蒙古河套地区的一种极具特色的民间小吃,是一种经过自然发酵而成的酸食。其发酵底物主要是糜米,其次添加少量的大米和玉米碎,经蒸煮、糖化、发酵、再蒸煮等步骤制成。目前,我国酸粥的制作主要以家庭式的小规模生产为主,并且对于其发酵菌株不明确。所以就存在产品口感不稳定,产品质量不可控等一系列问题。为了解决此发酵谷物在生产过程中存在的问题,本发明旨在探究一种可科学化、规范化,适合大规模生产的发酵谷物饮料制作工艺。
发明内容
本发明的目的是对传统工艺的酸粥中的益生菌进行分离,筛选出优势菌株用来后期发酵。然后对传统工艺的酸粥进行条件优化,发明出产品质量稳定、营养丰富、口感风味俱佳的发酵复合谷物饮料。
本发明提供的一种基于酸粥的高抗氧化和降胆固醇活性益生菌及应用,包括益生菌发酵谷物饮料,发酵菌株是从内蒙古河套地区传统发酵酸粥中分离纯化出的乳酸菌,经耐酸、耐胆盐实验实验及16S rDNA序列分析,鉴定该菌株是植物乳杆(Lactobacillusplantarum)SZ8,保藏单位:中国微生物菌种保藏管理委员会普通微生物中心,保藏号为CGMCC No.13311。
为达到上述目的,本发明采用如下技术路线:
一种基于酸粥的高抗氧化和降胆固醇活性益生菌,名称为SZ8,分类命名为植物乳杆(Lactobacillus plantarum),保藏单位:中国微生物菌种保藏管理委员会普通微生物中心,保藏地址为:北京市朝阳区北辰西路1号院3号,保藏日期为:2016年11月15日,保藏号为CGMCC No.13311。
一种益生菌发酵谷物饮料,采用上述益生菌发酵获得,发酵方法如下
⑴原料的加工:按如下重量份组成糜米40-50份、大米20-30份、玉米碎10-20份混合均匀,加入水后用打浆设备打浆,制得混合谷物浆液;
⑵过滤:用200-300目筛网过滤除去混合谷物浆液中的大颗粒物质,使滤液中无肉眼可见杂质;
⑶糊化:将⑵中的浆液放入锅内加热至糊化状态,使淀粉变性;
⑷酶解:待⑶中的浆液冷却至50-60℃时,加入α-淀粉酶,50-60℃的条件下反应3h-5h,之后90-100℃水浴灭酶5min,降温后加入糖化酶,50-60℃的条件下反应3h-5h,即得酶解液;
⑸调味:将⑷中的酶解液中加入调味剂;
⑹均质:将⑸中的浆液与稳定剂混合均匀后,用均质机均质2-4次;
⑺灭菌:将均质过的浆液分装后,在115-120℃灭菌15-20min,无菌环境下冷却至室温;
⑻发酵:将灭菌后的复合谷物浆液,接入4-8%的权利要求1所述的益生菌菌种液,静态发酵至其pH为3-5;
⑼灌装:在无菌的条件下将含有活益生菌的谷物饮料灌装成益生菌发酵谷物饮料。
而且,所述步骤⑴中谷物总量与水的质量比例是1:5~15。
而且,所述步骤⑸中所使用的调味剂为4wt%-8wt%的蔗糖。
而且,所述步骤⑹稳定剂为黄原胶、琼脂、海藻酸钠和羧甲基纤维素钠四种复合的稳定剂,其添加量为0.04-0.12%,均质条件是在浆液50-60℃时,在20-30MPa的压力下均质2-4次。
而且,所述步骤⑻中的接菌量是4-8%,30-37℃的条件下厌氧发酵8-16h。
本发明的有益效果和优点是:
1.本发明从中国传统发酵酸粥中筛选出了一株既耐酸有耐胆盐的乳酸菌,此菌株能够耐受来自肠胃的严峻挑战。其可以提高此菌株在人体肠道内的存活率,使定植于肠道内的乳酸菌含量增多。从而达到增加肠道有益菌、维持肠道菌群平衡、增加肠胃蠕动、促进人体膳食健康的有益效果。
2.本发明研究的菌株SZ8是一株既耐酸耐胆盐又可清除人体有害自由基。可被用来开发成发酵菌剂、保健食品。
3.本发明在原传统发酵酸粥的基础上,以糜米、大米和玉米碎为发酵原料,并对其进行粉碎和酶解处理,使谷物中的活性物质充分释放,同时不同谷物的搭配使发酵谷物的营养更加丰富、全面。
4.鉴于谷物饮料颗粒密度大难以稳定,本发明利用琼脂、黄原胶、海藻酸钠、羧甲基纤维素钠四种稳定剂结合均质机对谷物浆液进行稳定。使产品质量具有很好的稳定性的同时还具有口感细腻爽滑的特点。
5.通过抗氧化实验发现,发酵后的发酵谷物对于ABTS和DPPH清除率显著提高,说明在发酵的过程中产生了更多的抗氧化物质。所以此活菌型谷物饮料可作为一款抗氧化的新型功能性饮料使用。
6.通过对建立了高脂模型的小鼠灌胃发酵酸粥谷物饮料,发现此谷物饮料可以显著缓解小鼠的高血脂病情。所以长期饮用此饮料,可以对高血脂病人的病情有很好的缓解作用。并且通过对小鼠体重的称量发现此谷物饮料具有很好的控制小鼠体重的效果,可被用做减肥产品。
附图说明
图1-1为SZ5的镜检结果,图1-2为SZ8的镜检结果,图1-3为SZ8的镜检结果。
图216S rDNA扩增电泳图。
图3为从酸粥中筛选出的23株菌耐酸能力检测结果图。
图4为从酸粥中筛选出的23株菌耐胆盐能力检测结果图。
图5为基于河套酸粥的益生菌发酵谷物饮料产品照片。
图6为发酵谷物样品发酵前后对ABTS自由基清除力的比较图。
图7为发酵谷物样品发酵前后对DPPH自由基清除力的比较图。
图8-1到图8-4为动物肝脏病理切片观察图,图8-1为基础组;图8-2为模型组;图8-3为辛伐他汀组;图8-4为发酵发酵谷物组。
图9为发酵谷物样品对小鼠体重的控制图。
具体实施方式
为了更清楚的说明本发明,下面对本发明作进一步详述,以下实施例只是描述性的,不是限定性的,不能以此限定本发明的保护范围。
本发明提供一种基于河套糜米酸粥的高抗氧化及降胆固醇活性益生菌筛选,及采用该菌种发酵谷物饮料,按照如下制作步骤进行:
⑴在实验室条件下对中国传统发酵酸粥中的菌株进行初步的分离、筛选、鉴定,并于MRS肉汤培养基中培养;
⑵通过耐酸、耐胆盐实验,筛选出既耐酸又耐胆盐的优势菌株,之后通过16S rDNA序列分析确定其为植物乳杆菌;
⑶通过对小鼠灌胃该优势菌株,确定在长期的灌胃过程中,小鼠健康状况良好。证明该菌株属于安全菌株可作为后续发酵饮料的益生菌使用。
⑷原料的加工:将各谷物按如下重量份组成糜米40-50份、大米20-30份、玉米碎10-20份混合均匀,加入适量的水后用打浆设备打浆,制得混合谷物浆液。
⑸过滤:用200-300目筛网过滤除去混合谷物浆液中的大颗粒物质,使滤液中无肉眼可见杂质。
⑹糊化:将⑶中的浆液放入锅内加热至糊化状态,使淀粉变性。
⑺酶解:待⑷中的浆液冷却至50-60℃时,加入α-淀粉酶,50-60℃的条件下反应3h-5h,之后90-100℃水浴灭酶5min。降温后加入糖化酶,50-60℃的条件下反应3h-5h,即得酶解液。
⑻调味:将⑸中的酶解液中加入蔗糖。
⑼均质:将⑹中的浆液与四种稳定剂混合均匀后,用均质机均质2-4次。
⑽灭菌:将均质过的浆液分装后,在115-120℃灭菌15-20min,无菌环境下冷却至室温。
⑾发酵:将灭菌后的复合谷物浆液,接入4-8%的菌种液,静态发酵至其pH为3-5。
⑿灌装:在无菌的条件下将含有活益生菌的谷物饮料灌装成成品。
⒀抗氧化:对发酵前后的谷物饮料分别进行ABTS及DPPH抗氧化能力测定。
⒁动物实验:将发酵的酸粥谷物饮料灌胃给建高脂模型的小鼠,检验发酵谷物饮料对高血脂的降低情况。
⒂并通过动物实验期间小鼠体重的称量检测该饮料对小鼠体重的控制情况。
实施例1
样品来源:发酵酸粥样品采集自内蒙古河套地区常年制作酸粥的家庭。
将采集的酸粥样品混匀,用无菌水对样品进行系列稀释,取0.1mL样品加入0.9mL无菌水(10倍梯度稀释),取稀释后的酸粥0.1mL在MRS固体培养基上进行涂布。培养48h后从分离平板上挑取产生透明圈的菌落进行三区划线纯化,经镜检确认为纯种后,挑取单菌落于MRS液体培养基中培养48h。取菌液与60%甘油按3:1的体积比混合均匀后储存于-80℃备用。
MRS固体培养基的配方及条件为:蛋白胨10g、牛肉膏10g、酵母粉5g、葡萄糖20g、无水乙酸钠5g、吐温-801mL、柠檬酸二胺2g、磷酸氢二钾2g、硫酸镁0.58g、硫酸锰0.25g、碳酸钙20g、琼脂18g、蒸馏水1000mL,pH6.5~6.7,115℃,灭菌15min。
实施例2
菌株形态学鉴定
采用革兰氏染色法检测菌株的形态特征。结果如图1所示,本发明所筛选的菌株属于革兰氏阳性菌。分离的23株菌中有杆状、短杆状和球状三种,呈单个、成对或短链排列。
实施例3
菌株的分子生物学鉴定
分离菌株使用MRS液体培养基于37℃培养箱静置培养12h,菌液DNA提取使用TIANGEN细菌提取试剂盒按照其说明书方法进行。使用下列引物27f 5’AGAGTTTGATCCTGGCTCAG 3’和1492r 5’GGTTACCTTGTTACGACTT 3’对该细菌的16S rRNA基因序列进行PCR扩增,扩增结果见图2。PCR反应条件如下:95℃,10min;94℃,1min;55℃,1min;72℃,2min,30个循环;72℃,10min。扩增片段长度为1500bp左右。PCR扩增产物纯化后交由金维智公司进行分析测定。测序结果在Genbank上进行blast比对,结果显示从传统酸粥中分离到的乳酸菌包含植物乳杆菌、短乳杆菌和乳酸乳球菌三种。
实施例4
优势菌株的筛选
对分离得到的23株乳酸菌分别进行耐酸及耐胆盐实验检测,从而筛选出一株耐酸、耐胆盐性能都很强的优势菌株,作为后期酸粥产品的开发。
⑴菌株的耐酸能力
菌株如果要在体内存活定植,首先必须经受来自胃内强酸环境的考验。本发明选择pH 3.0的MRS培养基来模拟胃酸环境,在厌氧条件下培养4h后来检测分离到的所有菌株对强酸的耐受能力。结果表明,8号菌株耐酸的能力更强。
⑵菌株的耐胆盐能力
人体的肠道内存在大量的胆盐以杀死进入人体的有害菌,乳酸菌在人体内是否能够安全的定植于肠道内,从而发挥益生作用,与他们对于胆盐的耐受能力有密切的关系。本发明用含胆盐量为0.3%的MRS培养基来模拟肠道内胆盐环境,在厌氧条件下培养4h后,以菌株的存活率作为判断各菌株对于胆盐的耐受性能的大小。结果表明,8号菌株的耐胆盐性能也是最强的。
通过对所分离菌株的耐酸性及耐胆盐性试验结果分析表明,以8号菌株的耐酸性及耐胆盐性能力最强。经16S rDNA序列分析,鉴定该菌株是植物乳杆(Lactobacillusplantarum),并命名为SZ8,保藏单位:中国微生物菌种保藏管理委员会普通微生物中心,保藏号为CGMCC No.13311。
实施例5
一种基于河套糜米酸粥的高抗氧化及降胆固醇活性益生菌发酵谷物饮料的方法,包括如下方法:
⑴原料的处理:分别称取糜米、大米和玉米碎各50g、20g和10g混合均匀后用清水淘洗两遍。将水沥干后加入800mL的开水浸泡30min。之后将混合谷物连同水一起放入打浆机里打浆20min。后用200目的筛网进行过滤,除去大颗粒杂质。之后将过滤后的浆液放入锅内糊化2-3min,至浆液变成米黄色。
⑵酶解:将糊化后的浆液冷却至60℃后,按浆液体积1%加入α-淀粉酶,于60℃恒温水浴锅内酶解3h,至加入碘液后无蓝色显示表明淀粉降解完全得到第一酶解液。将第一酶解液在沸水锅内灭酶5min。冷却至60℃时,按浆液体积0.4%加入糖化酶,酶解3h后得第二酶解液。
⑶均质:将第二酶解液中依次加入稳定剂海藻酸钠、琼脂、羧甲基纤维素钠、黄原胶,分别按浆液体积百分比的0.08%、0.04%、0.10%、0.12%加入其中。搅拌均匀后在温度降60℃时,在压强25MPa的均质机里均质2~3次。
⑷调味:将均质后的浆液分装到250mL锥形瓶内,按浆液体积百分比5%的量加入蔗糖调味。
⑸灭菌:将分装好的浆液放入高温高压灭菌锅内115℃灭菌15min。
⑹种子液配制:将植物乳杆菌SZ8的浓度调整为108CFU/mL,用MRS液体培养基在厌氧培养箱中活化3代后,放在4℃冰箱中储存备用。
⑺发酵:将灭菌后的复合谷物浆液,接入5%的LpSZ8,在厌氧培养箱中静态发酵12h。之后转入4℃冰箱内后发酵24h。
⑻灌装:在无菌条件下将发酵后的酸粥装入无菌瓶内,即为活菌型的酸粥成品。
本实施例制得的发酵谷物饮料均匀性好,在储存期间稳定性佳,4℃储存15天不会出现沉淀和变质现象。且本实施例制得的发酵谷物酸甜可口,风味怡人。
实施例6
发酵谷物饮料的抗氧化能力
⑴样品的处理:将上述发酵谷物饮料,12000rpm离心1min,取上清过0.22μm微孔滤膜,得发酵谷物饮料测试样品。
⑵ABTS抗氧化实验:将配制好的ABTS自由基储备液,混匀后避光储存于4℃冰箱中过夜后使用。将ABTS储备液用PBS稀释40倍即得ABTS工作液。将一定量样品与ABTS工作液混合摇匀,在黑暗中37℃放置6min,在734nm测其吸光度分别为A1。将一定量的水与ABTS工作液混合摇匀,在黑暗中37℃放置6min,测其吸光度A2。
根据以下公式计算样品对ABTS的清除率,即
抑制率/%=[(A2-A1)/A1]×100
⑶DPPH抗氧化实验:将DPPH配置成0.5mmol/L的储备液,之后DPPH储备液用甲醇稀释5倍即得DPPH工作液。将一定量样品分别与DPPH工作液混合摇匀,在黑暗中37℃放置30min,在514nm测其吸光度A1。将一定量甲醇与DPPH工作液混合摇匀,在黑暗中37℃放置30min,测其吸光度A2。
根据以下公式计算样品对DPPH的清除率,即
抑制率/%=[(A2-A1)/A1]×100
实施例7
发酵谷物饮料的降胆固醇能力及减肥能力
为了检测发酵后的此发酵谷物饮料对于胆固醇的降解能力。本发明选择健康SPF级雄性小鼠40只(体重20±2g),设基础组、模型组、辛伐他汀组(阳性对照组)和实验组(各10只)。实验分组及饲养方式如表1所示:
表1实验分组及饲养方式
连续喂养40天,每天观察的行为状态,包括毛色、精神状态,大小便、食物摄入量等一般状态及是否出现死亡现象。在整个观察期间,各组小鼠毛色光洁、活动状态正常、大小便正常、饮食量正常、无死亡现象。40天后脱颈椎处死小鼠,并对所有动物进行尸检。取血清、肝脏等器官。通过对肝脏病理切片的结果分析得出,此发酵谷物饮料对降低高血脂有显著的效果。通过对小鼠在喂养期间的体重称量,发现此发酵谷物饮料对小鼠的体重具有显著的控制效果。
Claims (2)
1.一种基于酸粥的抗氧化和降胆固醇活性益生菌,其特征在于:名称为SZ8,分类命名为植物乳杆菌(Lactobacillus plantarum),保藏单位:中国微生物菌种保藏管理委员会普通微生物中心,保藏地址为:北京市朝阳区北辰西路1号院3号,保藏日期为: 2016年11月15日,保藏号为CGMCC No.13311。
2.一种基于权利要求1所述的益生菌制备的益生菌发酵谷物饮料,所述谷物饮料采用如下发酵方法获得:
⑴原料的加工:按如下重量份组成糜米40-50份、大米20-30份、玉米碎10-20份混合均匀,加入水后用打浆设备打浆,制得混合谷物浆液;
⑵过滤:用200-300目筛网过滤除去混合谷物浆液中的大颗粒物质,使滤液中无肉眼可见杂质;
⑶糊化:将⑵中的浆液放入锅内加热至糊化状态,使淀粉变性;
⑷酶解:待⑶中的浆液冷却至50-60 ℃时,加入α-淀粉酶,50-60 ℃的条件下反应3 h-5 h,之后90-100 ℃水浴灭酶5min,降温后加入糖化酶,50-60℃的条件下反应3 h -5 h,即得酶解液;
⑸调味:将⑷中的酶解液中加入调味剂;
⑹均质:将⑸中的浆液与稳定剂混合均匀后,用均质机均质2-4次;
⑺灭菌:将均质过的浆液分装后,在115-120 ℃灭菌15-20 min,无菌环境下冷却至室温;
⑻发酵:将灭菌后的复合谷物浆液,接入4-8%的权利要求1所述的益生菌菌种液,静态发酵至其pH为3-5;
⑼灌装:在无菌的条件下将含有活益生菌的谷物饮料灌装成益生菌发酵谷物饮料;
所述步骤⑴中谷物总量与水的质量比例是1:5~15;
所述步骤⑸中所使用的调味剂为4wt%-8wt%的蔗糖;
所述步骤⑹稳定剂为黄原胶、琼脂、海藻酸钠和羧甲基纤维素钠四种复合的稳定剂,其添加量为0.04-0.12%,均质条件是在浆液50-60 ℃时,在20-30 MPa的压力下均质2-4次;
所述步骤⑻中的接菌量是4-8%,30-37℃的条件下厌氧发酵8-16 h。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201711237524.2A CN108048345B (zh) | 2017-11-30 | 2017-11-30 | 基于酸粥的高抗氧化和降胆固醇活性益生菌及应用 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201711237524.2A CN108048345B (zh) | 2017-11-30 | 2017-11-30 | 基于酸粥的高抗氧化和降胆固醇活性益生菌及应用 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN108048345A CN108048345A (zh) | 2018-05-18 |
CN108048345B true CN108048345B (zh) | 2021-11-02 |
Family
ID=62120867
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201711237524.2A Active CN108048345B (zh) | 2017-11-30 | 2017-11-30 | 基于酸粥的高抗氧化和降胆固醇活性益生菌及应用 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108048345B (zh) |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102356912B (zh) * | 2011-11-02 | 2013-03-13 | 黑龙江省龙蛙粮油进出口有限公司 | 一种益生菌发酵米乳的制备方法 |
CN103642716B (zh) * | 2013-11-21 | 2017-02-01 | 河北一然生物科技有限公司 | 一种植物乳杆菌及其应用 |
-
2017
- 2017-11-30 CN CN201711237524.2A patent/CN108048345B/zh active Active
Also Published As
Publication number | Publication date |
---|---|
CN108048345A (zh) | 2018-05-18 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN111436203B (zh) | 一株发酵植物乳杆菌及其用途 | |
CN104509864B (zh) | 一种具有改善胃肠功能的营养保健食品及其制备方法 | |
CN104489646B (zh) | 一种果蔬益生菌片剂及其制备方法 | |
CN107509906B (zh) | 一种苦荞果蔬复合酵素粉及其制备方法 | |
CN109182207B (zh) | 一株具有调节血糖和胆固醇水平等益生功能的嗜酸乳杆菌La-SJLH001及其应用 | |
CN109666615A (zh) | 一种益生菌组合物及其应用 | |
CN105249100B (zh) | 发酵果蔬汁与甜酒酿复合功能饮料的生产方法 | |
CN104542977B (zh) | 一种含山药提取物和两歧双歧杆菌的保健饮品及制备方法 | |
CN105146614A (zh) | 一种功能性钙果酵素、酵素饮料及其生产方法 | |
CN104473183A (zh) | 一种减肥益生菌片剂及其制备方法 | |
CN105614858A (zh) | 一种植物酵素产品及其制备 | |
CN108094528A (zh) | 豆渣发酵粉的制备方法 | |
CN104323210B (zh) | 一种发酵西红柿酱产品 | |
CN108175015A (zh) | 一种植物益生菌发酵苹果浆的制备方法 | |
CN105614774A (zh) | 一种果蔬活性酵素液的制备方法 | |
CN111329049A (zh) | 一种藜麦青稞酵素粉的制备方法 | |
CN112980646B (zh) | 一种开菲尔源复合益生菌发酵梨汁燕麦活菌醋饮及其制备方法 | |
CN106615101A (zh) | 一种搅拌型活性益生菌风味发酵乳的制备工艺 | |
CN116019185B (zh) | 一种副干酪乳杆菌在制备发酵枸杞中的应用 | |
CN106119065B (zh) | 一种猴头菇红枣醋及其制备方法与应用 | |
CN112715655A (zh) | 一种植物乳杆菌发酵乳粉及其制备方法 | |
CN115895966B (zh) | 一株辅助缓解痛风的两歧双歧杆菌bl002及其应用 | |
CN108048345B (zh) | 基于酸粥的高抗氧化和降胆固醇活性益生菌及应用 | |
KR101841909B1 (ko) | 누룩과 혼합곡물을 이용한 유산균의 배양방법 | |
CN104886688A (zh) | 一种西瓜汁饮料及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |