CN108477621A - 一种环脂肽营养咀嚼片及其制备方法 - Google Patents
一种环脂肽营养咀嚼片及其制备方法 Download PDFInfo
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Classifications
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- 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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种环脂肽营养咀嚼片及其制备方法，属于食品加工技术领域。该环脂肽营养咀嚼片包括以下质量份数成分：环脂肽粉10～30份，营养物质30～80份，矫味剂5～15份，粘合剂1～5份，润滑剂0.3～1份，所述的营养物质为脱脂奶粉和糊精(质量百分比为2:1～5:1)。制备方法是，以环脂肽粉为主要功能成分，其它辅助材料按照一定比例备料，经过制备软材、造粒、压片和灭菌步骤制成环脂肽营养咀嚼片。该咀嚼片营养全面，具有多重保健功效，食用和携带方便，酸甜可口，适合于各类人群。
Description
技术领域
本发明属于食品加工技术领域，涉及到功能性保健食品加工，具体地说是一种环脂肽营养咀嚼片及其制备方法。
背景技术
环脂肽是由革兰氏阳性芽孢杆菌通过非核糖体合成途径产生的次级代谢产物,其分子由一个含有13-19个碳的脂肪酸链和一个含有7-10个氨基酸的肽链两部分组成,氨基酸与脂肪酸链上的羟基或氨基以内酯或酰胺键结合形成环型脂肽。现有的研究表明，环脂肽具有抗肿瘤、抗菌、提高免疫力和促进人体健康的功能。
我国是世界上最大的菜籽粕生产国，2011年我国菜籽粕产量为895万吨，占全球菜籽粕总产量的25％。菜籽粕粗蛋白含量为35％-45％，氨基酸组成合理，是一种较为优良而廉价的蛋白质资源。菜籽粕中的硫葡萄糖甙(硫甙)、芥子碱、植酸、单宁等抗营养因子，会影响动物的适口性或生长发育，限制了菜籽粕在食品及饲料行业中的应用。利用微生物发酵菜籽粕制备具有一定生理功能的环脂肽是有效利用菜籽粕的方法之一，不仅可以提高菜籽粕的附加值，而且可以解决蛋白质资源浪费问题。
咀嚼片是指于口腔中咀嚼或吮服使其溶化后吞服的一种速效制剂，已越来越受到人们的关注。咀嚼片与普通片剂相比具有以下优点：分散状态佳、崩解时间短、营养物质溶出迅速；吸收快、生物利用度高；服用方便，便于携带。近年来，咀嚼片剂在食品和功能性营养补充剂等方面得到了广泛的应用。
本发明针对环脂肽具有丰富的营养及保健功效，发明了一种环脂肽营养咀嚼片，为人们提供一种即食性营养保健食品，通过对咀嚼片的食用，达到既提供营养又起到保健功能的效果，故以环脂肽为组成成分制备的咀嚼片将会有很好的市场前景。
发明内容
本发明的目的是提供一种环脂肽营养咀嚼片及其制备方法。
本发明采用的技术方案如下：
一种环脂肽营养咀嚼片，由下述质量份数的原料组成：
其中所述的营养物质为脱脂奶粉和糊精，其质量比为2:1～5:1。
其中所述的矫味剂为蔗糖、木糖醇、甘露糖醇、麦芽糖醇、柠檬酸、乳酸中的一种或它们的混合物，可根据喜好调配成甜、酸、清凉的口味。
其中所述的粘合剂为羧甲基纤维素钠或羧甲基淀粉钠或微晶纤维素中的一种，优选羧甲基纤维素钠；润滑剂为硬脂酸镁。
本发明还提供了上述一种环脂肽咀嚼片的制备方法，按照下述步骤进行：
(1)环脂肽的制备：利用菜籽粕固态发酵制备环脂肽；
(2)环脂肽营养咀嚼片的制备方法：
(2.1)制备软材，将上述环脂肽粉与按计算量比例加入营养物质、矫味剂、粘合剂，然后喷雾加入适量纯净水，搅拌均匀制成软材，以手捏团后可分散为宜；
(2.2)造粒，将软材过10～20目筛制成湿粒，将湿粒均匀地摊放在托盘中，置于40℃～60℃真空干燥箱中干燥至含水量以质量计为5％～10％的颗粒；
(2.3)压片，干燥合格颗粒料加入硬脂酸镁，混匀，送压片机压成片，可以根据需要做成不同大小的片剂；
(2.4)灭菌，初筛去除浮粉及不符合规格的片剂，随后放在紫外灯下照射30分钟，对咀嚼片灭菌处理；
(2.5)包装，将压成的环脂肽营养咀嚼片用瓶子包装或热压成铝塑板，包装得产品。
其中步骤(1)所述的利用菜籽粕固态发酵制备环脂肽的方法，按照下述步骤进行：
(1.1)将甲基营养型芽孢杆菌(Bacillus methylotrophicus)用种子培养基扩大培养，培养基的组成如下：蛋白胨5.0g，牛肉浸取物3.0g，NaCl 5.0g，琼脂15.0g，蒸馏水1.0L，pH 7.0；按照体积比2～5％的比例接种活化后的菌种，在25～32℃，180rpm条件下培养10小时制得甲基营养型芽孢杆菌(Bacillus methylotrophicus)种子液。
(1.2)甲基营养型芽孢杆菌(Bacillus methylotrophicus)固态发酵菜籽粕：菜籽粕5～25g，加入占菜籽粕质量比为5～15％的废糖蜜及占菜籽粕质量比为10％的无机盐溶液，然后加入与菜籽粕质量体积比为1:1的水。按照菜籽粕质量体积比为2～10％(v/w)的比例接入步骤(1)中扩大培养后的种子液，于25～32℃发酵24～48h。
(1.3)发酵结束后，添加菜籽粕质量的5～15倍的去离子水进行浸泡，并逐步添加6mol/L氢氧化钠，将浸提液pH调节至8.0，离心除去菌体，收集上清液。在上清液中缓慢加入6mol/L盐酸，调节pH至2.0，静置30min后离心，收集沉淀。沉淀用0.1mol/L NaNO3洗涤3次，再用去离子水洗涤3次，离心收集沉淀。冷冻干燥，制得环脂肽成品。
其中步骤(1.2)所述的无机盐溶液组成：MgSO4 0.5g/L，KCl 0.77g/L，KH2PO41.0g/L，FeSO4 0.05mg/L，MnSO4 5.0mg/L，CuSO4 0.16mg/L，pH7.0。
本发明具有如下有益效果：
1、本发明制备的环脂肽咀嚼片含有营养保健成分。现有的研究表明，环脂肽具有抗肿瘤、抗菌、提高免疫力和促进人体健康的功能。
2、本发明所添加的营养物质是脱脂奶粉和糊精，可丰富咀嚼片的营养、风味和口感。
3、本发明制备的环脂肽营养咀嚼片易于保存、食用方便、便于携带与运输，有利于营养保健成分在体内的吸收，提高了这些成分的生物利用度。
具体实施方式
本发明中使用的甲基营养型芽胞杆菌(Bacillus methylotrophicus)购买于中国工业微生物菌种保藏中心(CICC 23921)；种子培养基的组成如下：蛋白胨5.0g，牛肉浸取物3.0g，NaCl 5.0g，琼脂15.0g，蒸馏水1.0L，pH 7.0；无机盐溶液组成为MgSO4 0.5g/L，KCl0.77g/L，KH2PO4 1.0g/L，FeSO4 0.05mg/L，MnSO4 5.0mg/L，CuSO4 0.16mg/L，pH7.0。
实施例1
甲基营养型芽胞杆菌(Bacillus methylotrophicus)在种子培养基中进行扩大培养。取菜籽粕5g及0.25g废糖蜜，加入5mL水及0.5g无机盐溶液，混匀后接入0.1mL甲基营养型芽胞杆菌(Bacillus methylotrophicus)扩大培养后的种子液，于25℃发酵24h。发酵结束后，添加25mL去离子水浸泡半小时，滴加6mol/L氢氧化钠调节浸提液pH至8.0，离心，收集上清液。向上清液中加入6mol/L盐酸，调节pH至2.0，静置30min后离心，收集沉淀。沉淀用0.1mol/L NaNO3洗涤3次，再用去离子水洗涤3次，离心收集沉淀，冷冻干燥制得环脂肽产品。按照质量份数取环脂肽粉10份，加入营养物质(脱脂奶粉和糊精按质量比为2:1混合)80份，加入矫味剂(蔗糖、麦芽糖醇、柠檬酸、乳酸按质量比3:2:1:1添加)15份，加入羧甲基纤维素钠5份，然后喷雾加入适量纯净水，搅拌均匀制成软材，以手捏团后可分散为宜；将软材过10目筛制成湿粒，将湿粒置于40℃真空干燥箱中干燥至水分含量以质量计为5％的颗粒；加入质量份数为0.3份的硬脂酸镁，混匀，送入压片机常规压片；将制得的片剂于紫外灯下照射30分钟灭菌处理；将咀嚼片用瓶子包装或热压成铝塑板，包装得产品，制得酸甜可口的环脂肽营养咀嚼片。
实施例2
甲基营养型芽胞杆菌(Bacillus methylotrophicus)在种子培养基中进行扩大培养。取菜籽粕25g及3.75g废糖蜜，加入25mL水及2.5g无机盐溶液，混匀后接入2.5mL甲基营养型芽胞杆菌(Bacillus methylotrophicus)扩大培养后的种子液，于32℃发酵48h。发酵结束后，添加375mL去离子水浸泡半小时，滴加6mol/L氢氧化钠调节浸提液pH至8.0，离心，收集上清液。向上清液中加入6mol/L盐酸，调节pH至2.0，静置30min后离心，收集沉淀。沉淀用0.1mol/L NaNO3洗涤3次，再用去离子水洗涤3次，离心收集沉淀，冷冻干燥制得环脂肽产品。按照质量份数取环脂肽粉30份，加入营养物质(脱脂奶粉和糊精按质量比为2:1混合)30份，加入矫味剂(蔗糖、麦芽糖醇、甘露糖醇、柠檬酸、乳酸按质量比2:1:1:1:1添加)5份，加入羧甲基纤维素钠1份，然后喷雾加入适量纯净水，搅拌均匀制成软材，以手捏团后可分散为宜；将软材过20目筛制成湿粒，将湿粒置于60℃真空干燥箱中干燥至水分含量以质量计为10％的颗粒；加入质量份数为1份的硬脂酸镁，混匀，送入压片机常规压片；将制得的片剂于紫外灯下照射30分钟灭菌处理；将咀嚼片用瓶子包装或热压成铝塑板，包装得产品，制得酸甜可口的环脂肽营养咀嚼片。
实施例3
甲基营养型芽胞杆菌(Bacillus methylotrophicus)在种子培养基中进行扩大培养。取菜籽粕15g及1.5g废糖蜜，加入15mL水及1.5g无机盐溶液，混匀后接入0.99mL微生物种子液，于28℃发酵36h。发酵结束后，添加150mL去离子水浸泡半小时，滴加6mol/L氢氧化钠调节浸提液pH至8.0，离心，收集上清液。向上清液中加入6mol/L盐酸，调节pH至2.0，静置30min后离心，收集沉淀。沉淀用0.1mol/L NaNO3洗涤3次，再用去离子水洗涤3次，离心收集沉淀，冷冻干燥制得环脂肽产品。按照质量份数取环脂肽粉20份，加入营养物质(脱脂奶粉和糊精按质量比为3:1混合)60份，加入矫味剂(蔗糖、木糖醇、麦芽糖醇、柠檬酸、乳酸按质量比3:2:2:2:1添加)10份，加入羧甲基纤维素钠3份，然后喷雾加入适量纯净水，搅拌混合均匀制成软材，以手捏团后可分散为宜；将软材过10目筛制成湿粒，将湿粒置于50℃真空干燥箱中干燥至水分含量以质量计为8％的颗粒；加入质量份数为0.6份的硬脂酸镁，混匀，送入压片机常规压片；将制得的片剂于紫外灯下照射30分钟灭菌处理；将咀嚼片用瓶子包装或热压成铝塑板，包装得产品，制得酸甜可口的环脂肽营养咀嚼片。
Claims (5)
1.一种环脂肽营养咀嚼片，其特征在于其所述组分质量份数如下：
2.根据权利要求1所述的一种环脂肽营养咀嚼片，其特征在于其中营养物质为脱脂奶粉和糊精，其质量比为2:1～5:1。
3.根据权利要求1所述的一种环脂肽营养咀嚼片，其特征在于矫味剂为蔗糖、木糖醇、甘露糖醇、麦芽糖醇、柠檬酸、乳酸中的一种或它们的混合物。
4.根据权利要求1所述的一种环脂肽营养咀嚼片，其特征在于粘合剂为羧甲基纤维素钠或羧甲基淀粉钠或微晶纤维素中的一种，优选羧甲基纤维素钠；润滑剂为硬脂酸镁。
5.权利要求1所述的一种环脂肽营养咀嚼片的制备方法，其特征在于按照下述步骤进行：
(1)环脂肽的制备：将购买于中国工业微生物菌种保藏中心的甲基营养型芽胞杆菌(Bacillus methylotrophicus)用种子培养基扩大培养，种子培养基的组成如下：蛋白胨5.0g，牛肉浸取物3.0g，NaCl 5.0g，琼脂15.0g，蒸馏水1.0L，pH 7.0；按照体积比为2～5％的比例接种活化后的菌种，在25～32℃及180rpm条件下培养10小时；
菜籽粕5～25g，分别加入占菜籽粕质量比为5～15％的废糖蜜及10％的无机盐溶液(MgSO4 0.5g/L，KCl 0.77g/L，KH2PO4 1.0g/L，FeSO4 0.05mg/L，MnSO4 5.0mg/L，CuSO40.16mg/L，pH7.0)，然后加入与菜籽粕质量体积比为1:1的水；按照菜籽粕质量体积比为2～10％(v/w)的比例接入上述扩大培养后的种子液，于25～32℃发酵24～48h；
发酵结束后，添加菜籽粕质量的5～15倍的去离子水进行浸泡，并逐步添加6mol/L氢氧化钠，将浸提液pH调节至8.0，离心除去菌体，收集上清液；在上清液中缓慢加入6mol/L盐酸，调节pH至2.0，静置30min后离心，收集沉淀；沉淀用0.1mol/L NaNO3洗涤3次，再用去离子水洗涤3次，离心收集沉淀；冷冻干燥，制得环脂肽成品；
(2)环脂肽营养咀嚼片的制备方法：
(2.1)制备软材，将上述环脂肽粉与按计算量比例加入营养物质、矫味剂、粘合剂，然后喷雾加入适量纯净水，搅拌均匀制成软材，以手捏团后可分散为宜；
(2.2)造粒，将软材过10～20目筛制成湿粒，将湿粒均匀地摊放在托盘中，置于40℃～60℃真空干燥箱中干燥至含水量以质量计为5％～10％的颗粒；
(2.3)压片，干燥合格颗粒料加入硬脂酸镁，混匀，送压片机压成片，可以根据需要做成不同大小的片剂；
(2.4)灭菌，初筛去除浮粉及不符合规格的片剂，随后放在紫外灯下照射30分钟，对咀嚼片灭菌处理；
(2.5)包装，将压成的环脂肽营养咀嚼片用瓶子包装或热压成铝塑板，包装得产品。
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