CN108244252A - 益生菌多元蛋白粉及其制备方法 - Google Patents
益生菌多元蛋白粉及其制备方法 Download PDFInfo
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- CN108244252A CN108244252A CN201810204494.3A CN201810204494A CN108244252A CN 108244252 A CN108244252 A CN 108244252A CN 201810204494 A CN201810204494 A CN 201810204494A CN 108244252 A CN108244252 A CN 108244252A
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- probiotics
- protein powder
- powder
- vitamin
- multielement
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- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
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- 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
- A23V2400/173—Reuteri
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- 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
- A23V2400/175—Rhamnosus
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- 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
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
Abstract
本发明公开一种益生菌多元蛋白粉及其制备方法。属于食品配方领域,其配方中包括如下组分:鼠李糖乳杆菌、罗伊氏乳杆菌、乳双歧杆菌、乳清蛋白粉、大豆分离蛋白、豌豆肽粉、核桃肽粉、椰浆原粉、全脂乳粉、木糖醇、低聚异麦芽糖、葡萄糖、抗性糊精、维生素B1、维生素B2、维生素B6、维生素C、维生素E、牛磺酸、磷酸三钙、乙二胺四乙酸铁钠、葡萄糖酸锌。本发明配方同时含有与免疫功能密切相关的益生菌、蛋白质、维生素和矿物质等物质,对维持肠道微生态系统平衡、增强免疫力有显著的效果。
Description
技术领域
本发明属于固体饮料食品配方技术领域,特别涉及一种益生菌多元蛋白粉及其制备方法。
背景技术
随着社会的进步,人们的健康观念有所提升,逐渐重视均衡的营养与健康的生活方式。尤其是儿童和孕妇等人群,更需要均衡的营养与强大的免疫力。目前市场上多为单独补充蛋白粉的产品,长期食用易导致营养不均衡。
免疫系统是机体执行免疫应答及免疫功能的重要系统,由免疫器官、免疫细胞、免疫活性物质组成,具有免疫监视、防御和调控的作用。免疫监视功能主要体现在识别和清除体内突变异常的细胞,抑制肿瘤的产生;免疫防御功能主要体现在机体抵御外来病原微生物的感染及排斥异体的细胞和器官;免疫调控功能主要体现在识别和清除体内损伤、衰老或死亡的自身细胞,以维持人体免疫系统的稳定。如果没有免疫系统的保护,人类的身体健康是脆弱的。免疫功能降低或异常是造成各种感染性疾病的主要诱因,机体可通过摄取营养物质保证免疫系统功能的稳定,所以,强大免疫系统是人类健康的保障。
肠道微生态系统是指肠道内菌群与其宿主相互作用相互影响的统一体。人体的胃肠道定植着大约30属500多种细菌,主要由专性厌氧菌、兼性厌氧菌和好氧菌组成,其中专性厌氧菌占99%以上。肠道微生态的作用主要体现在参与机体物质代谢,促进营养物质消化吸收,菌群屏障作用及防癌抑癌作用等。菌群失调会引起许多相关疾病,因此,维持肠道微生态系统的平衡是维持人体健康的必要因素之一。
发明内容
本发明目的是提供一种能够维持肠道微生态系统平衡及增强机体免疫力的益生菌多元蛋白粉固体饮料。本发明还提供了益生菌多元蛋白粉固体饮料的制备方法。
本发明采用的技术方案为:益生菌多元蛋白粉,由益生菌、蛋白粉、椰浆原粉、全脂乳粉、碳水化合物、复合维生素、牛磺酸和矿物质组成。
上述的益生菌多元蛋白粉,按重量百分比组成为,
上述的益生菌多元蛋白粉,所述的益生菌为鼠李糖乳杆菌、罗伊氏乳杆菌和乳双歧杆菌的组合。
上述的益生菌多元蛋白粉,所述的蛋白粉为乳清蛋白粉、大豆分离蛋白、豌豆肽粉和核桃肽粉的组合。
上述的益生菌多元蛋白粉,所述的碳水化合物为木糖醇、低聚异麦芽糖、葡萄糖和抗性糊精的组合。
上述的益生菌多元蛋白粉,所述的矿物质为磷酸三钙、乙二胺四乙酸铁钠和葡萄糖酸锌的组合。
上述的益生菌多元蛋白粉,所述的豌豆肽粉的肽含量,按质量百分比,以干基计,不低于75%,相对分子量分布在2000道尔顿以下的比例不低于85%。
上述的益生菌多元蛋白粉,所述的核桃肽粉的肽含量,按质量百分比,以干基计,不低于85%,相对分子量分布在2000道尔顿以下的比例不低于80%。
上述的益生菌多元蛋白粉,按重量百分比组成为,
上述的益生菌多元蛋白粉的制备方法,分别准确称取各组分,经过配料,预混和总混充分混合均匀,分装。
本发明中,
益生菌:益生菌可通过在肠道内定植、繁殖,分泌大量乳酸等物质,抑制致病菌的生长和繁殖,提高机体防御机能,恢复肠道微生态平衡,促进人体健康。鼠李糖乳杆菌、罗伊氏乳杆菌、乳双歧杆菌均具有较强的胃酸和胆汁耐受性,在肠道中定植能力强,可促进机体吸收利用蛋白质等营养元素。其中鼠李糖乳杆菌的最大特点是具有极高的安全性。罗伊氏乳杆菌不仅具备乳酸菌的有益功能,还可以分泌广谱抗菌物质。乳双歧杆菌属双歧杆菌属,是肠道内最具代表的有益菌,具有很高的粘附性和抑菌性。三种菌株的搭配合作,对拮抗有害菌定植、维持肠道微生态平衡、提高免疫功能效果显著。
蛋白质:蛋白质是免疫功能的物质基础。乳清蛋白粉主要营养成分为β-乳球蛋白、α-乳白蛋白、免疫球蛋白和乳铁蛋白,易被吸收,含有人体所需的所有必需氨基酸,可改善肠胃功能,增强机体免疫力。β-乳球蛋白和α-乳白蛋白,可增强机体抗氧化能力。乳铁蛋白和免疫球蛋白可抵抗有害菌和病毒,增强免疫力。乳铁蛋白还可促进机体对铁的吸收,促进肠道对维生素E的吸收,具有较好的抗氧化作用。从大豆中提纯出来的大豆分离蛋白,含有多种氨基酸,并包括人体不能合成的必需氨基酸,对机体细胞免疫功能具有增强作用,并可减少机体内钙的损失。豌豆肽粉和核桃肽粉分子量小,易消化吸收,均含有丰富、均衡的氨基酸。其中豌豆肽粉具有较强的清除自由基、抑制脂质体氧化的功能;核桃肽粉不仅具有抗氧化性、抑菌性等功能特性,还含有较多的健脑物质。
碳水化合物:碳水化合物为机体的代谢过程提供能量。葡萄糖是机体的主要供能物质;木糖醇为天然健康的甜味剂;低聚异麦芽糖为低热量的葡聚糖,可促使人体内的双歧杆菌显著增殖;抗性糊精为低热量的可溶性膳食纤维,可促进钙、铁、锌的吸收,提高营养素的利用率。
复合维生素:维生素B族为水溶性酶类,需每天摄取。维生素B族之间存在协同作用,共同参与蛋白质和糖类的代谢,产生能量。维生素B1能够维持正常神经系统和碳水化合物的正常代谢;维生素B2主要参与机体内生物氧化、能量生成和抗氧化防御系统,可提高机体对环境的应激适应能力。维生素B6为机体中很多酶系统的辅酶,参与机体代谢及各系统的运作。同时补充维生素B1、B2和B6,协同效果更好。维生素C可促进淋巴细胞的生成和免疫因子的产生。清除体内氧自由基,调节钙的代谢,提高机体免疫力。维生素E能够防止氧化或破坏不饱和脂肪酸,具有较强的抗氧化和清除自由基的作用,促进T淋巴细胞的增殖,增强免疫功能。维生素C与维生素E联用,表现为增强淋巴细胞的转化功能,保护机体免受毒性物质的损伤,提高机体细胞免疫功能和抗氧化能力。
矿物质:矿物质可增强机体免疫力。钙是人体中含量最多的无机盐组成元素,维持人体各系统正常的生理功能都要依赖钙的存在。铁是人体内含量最多的一种微量元素,是构成血红蛋白和肌红蛋白的成分,参与组织中氧气和二氧化碳的转运和交换过程,可提高人体免疫力。铁缺乏时,可使吞噬细胞的杀菌能力降低。锌参与蛋白质的合成,是正常生长发育所需,可提高免疫力。同时补充多种维生素和矿物质,对增强机体免疫力效果更好。
牛磺酸:牛磺酸为非蛋白氨基酸,与胱氨酸、半胱氨酸代谢密切相关,主要从食物中获得以满足机体需要。牛磺酸是双歧杆菌促生因子,其功能体现在优化平衡肠道内菌群,抗氧化,促进铁的吸收,增强人体免疫力等方面。
与现有技术相比,本发明具有以下突出的优点:
1、本发明的益生菌多元蛋白粉固体饮料营养素齐全、比例适当,同时补充益生菌、蛋白质、碳水化合物、维生素和矿物质,各营养物质均衡吸收,增强免疫力。
2、本发明的益生菌多元蛋白粉固体饮料同时含有与免疫功能、肠道微生态系统密切相关的益生菌、蛋白质、维生素B1、维生素B2、维生素B6、维生素C、维生素E和钙、铁、锌元素等物质,对增强免疫力有显著的效果。
3、本发明益生菌多元蛋白粉固体饮料中的各组分相互协同,互促互进。B族维生素、维生素C、维生素E等,与钙、铁、锌等矿物质一起参与肌体的新陈代谢,互相协同促进;益生菌能促进锌的吸收;锌与B族维生素的组合可以降低半胱氨酸水平,进而降低疾病风险;维生素C可促进钙和铁的吸收;低聚异麦芽糖和小分子多肽刺激内源性益生菌的增殖,促进外源性益生菌的定植和增殖,使益生菌迅速成为肠道中的优势菌,修复肠道微生态平衡,增强免疫力。
4、豌豆肽粉和核桃肽粉比蛋白质更容易被吸收,不消耗能量直接补充,为机体提供所需要的各种氨基酸,可快速提高机体细胞的免疫功能。
5、椰浆原粉是纯天然的绿色食品原料,具有令人愉快的天然椰香味,口感清醇柔和滑爽,含有多种人体所需氨基酸、多种维生素、适量脂肪、大量植物蛋白和钙、铁、锌等微量元素。
6、本发明在补充蛋白质的同时补充多种益生菌、碳水化合物、维生素和矿物质,促进蛋白质的利用与代谢,提高机体免疫力。
具体实施方式
一种益生菌多元蛋白粉固体饮料,由以下原料按重量百分比组成:
所述的豌豆肽粉的肽含量(以干基计)要不低于75%(质量百分比),相对分子质量分布在2000道尔顿以下的比例不低于85%。
所述的核桃肽粉的肽含量(以干基计)要不低于85%(质量百分比),相对分子质量分布在2000道尔顿以下的比例不低于80%。
所述的所有原料均为经严格筛选的符合相应的国家标准/行业标准和国家规定的合格产品。
制备方法,采用常规的制剂方法制备成粉剂。即:分别准确称取各原辅料,经过配料,预混和总混,充分混合均匀,分装。
实施例1-4一种益生菌多元蛋白粉固体饮料
(一)配方及制备
如表1所示,分别准确称取各原辅料,经过配料,预混和总混,充分混合均匀,制成粉剂,分装。
表1实施例1-4配方明细表
(二)感官评定
取10克实施例1制备的产品,加入到40ml 50℃的温开水中,搅拌均匀直至完全溶解。选取10位感官评定人员,观察品尝后,按照表2评定方法对本发明产品的色泽、状态、滋、气味进行全面评价,取平均分作为综合评分。
表2感官评定方法和结果
由表2得出感官评定结论:本发明产品色泽为乳白色,均匀一致,粉末状、无结块、无肉眼可见外来杂质,口感清香甜美,滋味宜人,无异味。
(三)免疫力对比实验
实验动物:4~5周龄的昆明小鼠,18~22g,雄性,共80只。
实验内容:根据体重随机对实验动物分成2大组,每组40只小鼠:第一组进行脏体比值测定,第二组进行碳廓清实验。每大组分为5小组进行比对实验,具体如下:对照组:喂食蒸馏水;实验组:喂食实施例1-4的组合物。
分别将实施例1-4的组合物以蒸馏水为溶剂配制成所需浓度的溶液,将5组溶液经口灌胃分别给予5组小鼠,灌注量为每天1.67g/kg(溶液/体重),按此法受试30天。对实验数据进行方差检验。结果如表3。
脏体比值测定公式:脾脏指数=脾脏重量(mg)/体重(g)×100%;
胸腺指数=胸腺重量(mg)/体重(g)×100%。
碳廓清吞噬指数(α)计算公式:α=体重/(肝重+脾重)×K1/3;
K=(lgOD1-lgOD2)/(t2-t1);
其中:OD1为t1(2min)血标本的OD值;OD2为t2(10min)血标本的OD值。
表3不同组别对小鼠单核-巨噬细胞功能的影响
组别 | 脾脏指数(%) | 胸腺指数(%) | 碳廓清吞噬指数(α) |
对照组 | 0.501±0.068 | 0.314±0.064 | 4.18±0.70 |
实施例1 | 0.553±0.054 | 0.362±0.061 | 4.91±0.54 |
实施例2 | 0.542±0.065 | 0.349±0.065 | 4.74±0.65 |
实施例3 | 0.537±0.047 | 0.346±0.057 | 4.69±0.47 |
实施例4 | 0.539±0.062 | 0.342±0.062 | 4.66±0.62 |
由表3可知:实施例1组小鼠的单核-巨噬细胞碳廓清吞噬指数均高于对照组、实施例2组、实施例3组和实施例4组,说明实施例1组增强免疫力效果优于对照组、实施例2组、实施例3组和实施例4组。
Claims (10)
1.益生菌多元蛋白粉,其特征在于,由益生菌、蛋白粉、椰浆原粉、全脂乳粉、碳水化合物、复合维生素、牛磺酸和矿物质组成。
2.根据权利要求1所述的益生菌多元蛋白粉,其特征在于,按重量百分比组成为,
3.根据权利要求1或2所述的益生菌多元蛋白粉,其特征在于,所述的益生菌为鼠李糖乳杆菌、罗伊氏乳杆菌和乳双歧杆菌的组合。
4.根据权利要求1或2所述的益生菌多元蛋白粉,其特征在于,所述的蛋白粉为乳清蛋白粉、大豆分离蛋白、豌豆肽粉和核桃肽粉的组合。
5.根据权利要求1或2所述的益生菌多元蛋白粉,其特征在于,所述的碳水化合物为木糖醇、低聚异麦芽糖、葡萄糖和抗性糊精的组合。
6.根据权利要求1或2所述的益生菌多元蛋白粉,其特征在于,所述的矿物质为磷酸三钙、乙二胺四乙酸铁钠和葡萄糖酸锌的组合。
7.根据权利要求4所述的益生菌多元蛋白粉,其特征在于,所述的豌豆肽粉的肽含量,按质量百分比,以干基计,不低于75%,相对分子量分布在2000道尔顿以下的比例不低于85%。
8.根据权利要求4所述的益生菌多元蛋白粉,其特征在于,所述的核桃肽粉的肽含量,按质量百分比,以干基计,不低于85%,相对分子量分布在2000道尔顿以下的比例不低于80%。
9.根据权利要求2所述的益生菌多元蛋白粉,其特征在于,按重量百分比组成为,
10.权利要求1或2所述的益生菌多元蛋白粉的制备方法,其特征在于,分别准确称取各组分,经过配料,预混和总混充分混合均匀,分装。
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