CN108703289A - 以螺旋藻和沙棘果汁为原料的益生菌饮品及制备方法 - Google Patents
以螺旋藻和沙棘果汁为原料的益生菌饮品及制备方法 Download PDFInfo
- Publication number
- CN108703289A CN108703289A CN201810579342.1A CN201810579342A CN108703289A CN 108703289 A CN108703289 A CN 108703289A CN 201810579342 A CN201810579342 A CN 201810579342A CN 108703289 A CN108703289 A CN 108703289A
- Authority
- CN
- China
- Prior art keywords
- spirulina
- sea buckthorn
- buckthorn juice
- probiotics
- raw material
- 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.)
- Granted
Links
- 240000002900 Arthrospira platensis Species 0.000 title claims abstract description 113
- 235000016425 Arthrospira platensis Nutrition 0.000 title claims abstract description 113
- 229940082787 spirulina Drugs 0.000 title claims abstract description 113
- 235000003145 Hippophae rhamnoides Nutrition 0.000 title claims abstract description 70
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 67
- 239000006041 probiotic Substances 0.000 title claims abstract description 65
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 65
- 239000002994 raw material Substances 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 240000000950 Hippophae rhamnoides Species 0.000 title description 55
- 241000229143 Hippophae Species 0.000 claims abstract description 39
- 150000001875 compounds Chemical class 0.000 claims abstract description 31
- 241000195493 Cryptophyta Species 0.000 claims abstract description 25
- 235000003935 Hippophae Nutrition 0.000 claims abstract description 22
- 230000000529 probiotic effect Effects 0.000 claims abstract description 7
- 241000196324 Embryophyta Species 0.000 claims description 31
- 238000000855 fermentation Methods 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 230000004151 fermentation Effects 0.000 claims description 23
- 241000894006 Bacteria Species 0.000 claims description 20
- 241000186660 Lactobacillus Species 0.000 claims description 17
- 229940039696 lactobacillus Drugs 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 17
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 14
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 13
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 13
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 9
- 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 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 239000006188 syrup Substances 0.000 claims description 8
- 235000020357 syrup Nutrition 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 238000012859 sterile filling Methods 0.000 claims description 6
- 241000186679 Lactobacillus buchneri Species 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 235000001727 glucose Nutrition 0.000 claims description 4
- 239000002609 medium Substances 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
- 241001468157 Lactobacillus johnsonii Species 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- 239000001110 calcium chloride Substances 0.000 claims description 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 2
- 239000004927 clay Substances 0.000 claims description 2
- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims description 2
- 229910052564 epsomite Inorganic materials 0.000 claims description 2
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 239000001963 growth medium Substances 0.000 claims description 2
- XLYOFNOQVPJJNP-ZSJDYOACSA-N heavy water Substances [2H]O[2H] XLYOFNOQVPJJNP-ZSJDYOACSA-N 0.000 claims description 2
- 235000020429 malt syrup Nutrition 0.000 claims description 2
- 239000000845 maltitol Substances 0.000 claims description 2
- 235000010449 maltitol Nutrition 0.000 claims description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 2
- 229940035436 maltitol Drugs 0.000 claims description 2
- 229910052603 melanterite Inorganic materials 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 229910052939 potassium sulfate Inorganic materials 0.000 claims description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M sodium bicarbonate Substances [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Inorganic materials [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 239000008399 tap water Substances 0.000 claims description 2
- 235000020679 tap water Nutrition 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims 2
- 238000003306 harvesting Methods 0.000 claims 1
- 150000005846 sugar alcohols Chemical class 0.000 claims 1
- -1 flavone compound Chemical class 0.000 abstract description 16
- 235000021489 probiotic drink Nutrition 0.000 abstract description 13
- 238000013329 compounding Methods 0.000 abstract description 11
- 239000004615 ingredient Substances 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000036039 immunity Effects 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 6
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- 229930003944 flavone Natural products 0.000 abstract description 4
- 235000011949 flavones Nutrition 0.000 abstract description 4
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 abstract description 4
- 238000005461 lubrication Methods 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 230000007661 gastrointestinal function Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 description 25
- 230000003078 antioxidant effect Effects 0.000 description 12
- 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 12
- 239000000047 product Substances 0.000 description 12
- 239000003963 antioxidant agent Substances 0.000 description 11
- 235000006708 antioxidants Nutrition 0.000 description 11
- 230000000694 effects Effects 0.000 description 10
- 239000002131 composite material Substances 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 9
- 239000002253 acid Substances 0.000 description 8
- 238000001514 detection method Methods 0.000 description 8
- 230000007760 free radical scavenging Effects 0.000 description 8
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 8
- LRHPLDYGYMQRHN-UHFFFAOYSA-N n-Butanol Substances CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 8
- 230000003647 oxidation Effects 0.000 description 7
- 238000007254 oxidation reaction Methods 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- YXFVVABEGXRONW-UHFFFAOYSA-N Toluene Chemical compound CC1=CC=CC=C1 YXFVVABEGXRONW-UHFFFAOYSA-N 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 6
- BTANRVKWQNVYAZ-UHFFFAOYSA-N butan-2-ol Chemical compound CCC(C)O BTANRVKWQNVYAZ-UHFFFAOYSA-N 0.000 description 6
- 235000019441 ethanol Nutrition 0.000 description 6
- 239000000499 gel Substances 0.000 description 6
- 239000012530 fluid Substances 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000002002 slurry Substances 0.000 description 5
- 150000004821 1,3-dichlorobenzenes Chemical class 0.000 description 4
- JWUJQDFVADABEY-UHFFFAOYSA-N 2-methyltetrahydrofuran Chemical class CC1CCCO1 JWUJQDFVADABEY-UHFFFAOYSA-N 0.000 description 4
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 4
- AMQJEAYHLZJPGS-UHFFFAOYSA-N N-Pentanol Chemical compound CCCCCO AMQJEAYHLZJPGS-UHFFFAOYSA-N 0.000 description 4
- UFWIBTONFRDIAS-UHFFFAOYSA-N Naphthalene Chemical compound C1=CC=CC2=CC=CC=C21 UFWIBTONFRDIAS-UHFFFAOYSA-N 0.000 description 4
- 235000021314 Palmitic acid Nutrition 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 4
- SNRUBQQJIBEYMU-UHFFFAOYSA-N dodecane Chemical compound CCCCCCCCCCCC SNRUBQQJIBEYMU-UHFFFAOYSA-N 0.000 description 4
- 235000019985 fermented beverage Nutrition 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 150000002500 ions Chemical class 0.000 description 4
- IVSZLXZYQVIEFR-UHFFFAOYSA-N m-xylene Chemical group CC1=CC=CC(C)=C1 IVSZLXZYQVIEFR-UHFFFAOYSA-N 0.000 description 4
- XNLICIUVMPYHGG-UHFFFAOYSA-N pentan-2-one Chemical compound CCCC(C)=O XNLICIUVMPYHGG-UHFFFAOYSA-N 0.000 description 4
- ODLMAHJVESYWTB-UHFFFAOYSA-N propylbenzene Chemical compound CCCC1=CC=CC=C1 ODLMAHJVESYWTB-UHFFFAOYSA-N 0.000 description 4
- TUNFSRHWOTWDNC-UHFFFAOYSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 description 4
- HIQIXEFWDLTDED-UHFFFAOYSA-N 4-hydroxy-1-piperidin-4-ylpyrrolidin-2-one Chemical compound O=C1CC(O)CN1C1CCNCC1 HIQIXEFWDLTDED-UHFFFAOYSA-N 0.000 description 3
- 240000001929 Lactobacillus brevis Species 0.000 description 3
- 235000013957 Lactobacillus brevis Nutrition 0.000 description 3
- 150000001335 aliphatic alkanes Chemical class 0.000 description 3
- 210000000481 breast Anatomy 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 235000013406 prebiotics Nutrition 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CHOOCIQDWNAXQQ-UHFFFAOYSA-N 1,5,5-trimethylcyclohexene Chemical compound CC1=CCCC(C)(C)C1 CHOOCIQDWNAXQQ-UHFFFAOYSA-N 0.000 description 2
- KWKAKUADMBZCLK-UHFFFAOYSA-N 1-octene Chemical compound CCCCCCC=C KWKAKUADMBZCLK-UHFFFAOYSA-N 0.000 description 2
- FXJDKWGVECMKRB-UHFFFAOYSA-N 2,2,3-trimethyloctadecane Chemical compound CCCCCCCCCCCCCCCC(C)C(C)(C)C FXJDKWGVECMKRB-UHFFFAOYSA-N 0.000 description 2
- BKOOMYPCSUNDGP-UHFFFAOYSA-N 2-methylbut-2-ene Chemical group CC=C(C)C BKOOMYPCSUNDGP-UHFFFAOYSA-N 0.000 description 2
- TUAMRELNJMMDMT-UHFFFAOYSA-N 3,5-di-methylphenol Natural products CC1=CC(C)=CC(O)=C1 TUAMRELNJMMDMT-UHFFFAOYSA-N 0.000 description 2
- VSSZKXRAUHZJFV-UHFFFAOYSA-N 3,5-dimethylphenol Chemical compound CC1=CC(C)=CC(O)=C1.CC1=CC(C)=CC(O)=C1 VSSZKXRAUHZJFV-UHFFFAOYSA-N 0.000 description 2
- OHERYIXJQJIISS-UHFFFAOYSA-N 3-Methylpentadecan-2-one Chemical class CCCCCCCCCCCCC(C)C(C)=O OHERYIXJQJIISS-UHFFFAOYSA-N 0.000 description 2
- DPLGXGDPPMLJHN-UHFFFAOYSA-N 6-Methylheptan-2-one Chemical compound CC(C)CCCC(C)=O DPLGXGDPPMLJHN-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000021357 Behenic acid Nutrition 0.000 description 2
- 208000007882 Gastritis Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 229940116226 behenic acid Drugs 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 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 description 2
- 238000004332 deodorization Methods 0.000 description 2
- 239000004205 dimethyl polysiloxane Substances 0.000 description 2
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- NDJKXXJCMXVBJW-UHFFFAOYSA-N heptadecane Chemical compound CCCCCCCCCCCCCCCCC NDJKXXJCMXVBJW-UHFFFAOYSA-N 0.000 description 2
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 150000002825 nitriles Chemical class 0.000 description 2
- 238000002414 normal-phase solid-phase extraction Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- RZJRJXONCZWCBN-UHFFFAOYSA-N octadecane Chemical compound CCCCCCCCCCCCCCCCCC RZJRJXONCZWCBN-UHFFFAOYSA-N 0.000 description 2
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 2
- YWAKXRMUMFPDSH-UHFFFAOYSA-N pentene Chemical class CCCC=C YWAKXRMUMFPDSH-UHFFFAOYSA-N 0.000 description 2
- DOIRQSBPFJWKBE-UHFFFAOYSA-N phthalic acid di-n-butyl ester Natural products CCCCOC(=O)C1=CC=CC=C1C(=O)OCCCC DOIRQSBPFJWKBE-UHFFFAOYSA-N 0.000 description 2
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 2
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000012488 sample solution Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- UWLHSHAHTBJTBA-UHFFFAOYSA-N 1-iodooctane Chemical class CCCCCCCCI UWLHSHAHTBJTBA-UHFFFAOYSA-N 0.000 description 1
- KHQOKXNPFOPAFV-UHFFFAOYSA-N 2,2-dimethylhexadecan-3-one Chemical compound CCCCCCCCCCCCCC(=O)C(C)(C)C KHQOKXNPFOPAFV-UHFFFAOYSA-N 0.000 description 1
- CJPNOLIZCWDHJK-UHFFFAOYSA-N 2-Pentadecanone Chemical compound CCCCCCCCCCCCCC(C)=O CJPNOLIZCWDHJK-UHFFFAOYSA-N 0.000 description 1
- ADOQBZAVKYCFOI-UHFFFAOYSA-N 2-dodecene Chemical class CCCCCCCCCC=CC ADOQBZAVKYCFOI-UHFFFAOYSA-N 0.000 description 1
- YUZWMEVPFWOLSZ-UHFFFAOYSA-N 3-hydroxy-3-(4-methoxyphenyl)-2,2-dimethylbutanoic acid Chemical class COC1=CC=C(C(C)(O)C(C)(C)C(O)=O)C=C1 YUZWMEVPFWOLSZ-UHFFFAOYSA-N 0.000 description 1
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 208000010470 Ageusia Diseases 0.000 description 1
- 206010002383 Angina Pectoris Diseases 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000192700 Cyanobacteria Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 208000001034 Frostbite Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 206010052428 Wound Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000003143 atherosclerotic effect Effects 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000003185 calcium uptake Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000007451 chronic bronchitis Diseases 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000019771 cognition Effects 0.000 description 1
- 206010009887 colitis Diseases 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000003795 desorption Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 125000005909 ethyl alcohol group Chemical group 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000004907 flux Effects 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 210000004209 hair Anatomy 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 206010020718 hyperplasia Diseases 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- YAQXGBBDJYBXKL-UHFFFAOYSA-N iron(2+);1,10-phenanthroline;dicyanide Chemical compound [Fe+2].N#[C-].N#[C-].C1=CN=C2C3=NC=CC=C3C=CC2=C1.C1=CN=C2C3=NC=CC=C3C=CC2=C1 YAQXGBBDJYBXKL-UHFFFAOYSA-N 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000014058 juice drink Nutrition 0.000 description 1
- 235000021581 juice product Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 238000001819 mass spectrum Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- TVMXDCGIABBOFY-UHFFFAOYSA-N n-Octanol Natural products CCCCCCCC TVMXDCGIABBOFY-UHFFFAOYSA-N 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229940038384 octadecane Drugs 0.000 description 1
- 150000002885 octadecanoids Chemical class 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 210000002381 plasma Anatomy 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 150000003216 pyrazines Chemical class 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 210000004994 reproductive system Anatomy 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- YLQBMQCUIZJEEH-UHFFFAOYSA-N tetrahydrofuran Natural products C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 description 1
- 125000003698 tetramethyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046001 vitamin b complex Drugs 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/151—Johnsonii
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明涉及食品加工技术领域,具体是一种螺旋藻、沙棘果汁或者二者复配的益生菌组合物及其制备方法。本发明是以螺旋藻、沙棘果汁二者为主要原料复配,辅以复合益生菌进行发酵,获得益生菌饮品。本发明提供的螺旋藻和沙棘果复合益生菌饮品无藻腥味且酸度适中,口感润滑,易储存、便携带,开罐即可饮用,能有效补充螺旋藻和沙棘果所富含的蛋白质、维生素以及黄酮类化合物等营养成分,且该饮品富含益生菌,还具有调节胃肠功能、提高免疫力等效用,适合各种人群食用,市场前景广阔。
Description
技术领域
本发明涉及食品加工技术领域,具体是一种螺旋藻、沙棘果汁或者二者复配的益生菌组合物及其制备方法。
背景技术
目前,针对螺旋藻和沙棘果汁产品开发的专利较多,有螺旋藻片(CN106666722A、CN107198238A)、螺旋藻酒(CN106923337A)、螺旋藻肽(CN106901372A)、螺旋藻果冻(CN107252071A)等专利,沙棘果也有保健茶(CN105360446A)、沙棘果酒(CN106244380A)、沙棘果粉(CN106418335A)及沙棘果汁饮料(CN106819708A)等方面的专利,但是有关螺旋藻和沙棘果汁益生菌饮品较少,特别是二者复配的益生菌饮品还未见报道。
螺旋藻富含人体所需的各种营养成分,是理想的营养补充品,但是其中含有的醇类化合物、烷烃类化合物、酮类化合物、呋喃类化合物、醛类化合物、芳香族化合物、烯烃类化合物、含氮化合物和吡嗪类化合物等挥发性化合物质,特别是三甲胺、2-甲基四氢呋喃、3,5,5-三甲基-2-环已烯-1-酮、1,3-二氯苯和1-辛烯-3-醇、2-羟基-2-对甲氧苯基-3-羧基-3-甲基-丁烷、二恶二硅代烷、碘代辛烷等多种物质共同作用会产生强烈的腥味,给人们带来不愉快的口感和味觉体验,严重影响消费者的接受程度和螺旋藻产业的发展。
发明内容
为了解决上述的技术问题,本发明选择螺旋藻和沙棘果汁为植物基原料,提供了一种以螺旋藻、沙棘果汁二者为主要原料复配获得的益生菌饮品,而且本发明还提供了上述饮品的制备方法。
本发明通过将螺旋藻鲜藻、螺旋藻干粉、沙棘果汁复配后,再与植物乳杆菌(Lactobacillus plantarum)、约氏乳杆菌(L.johnsonii)、短乳杆菌(L.breris)、鼠李糖乳杆菌(L.rhamnosus)和嗜酸乳杆菌(L.acidophilus)等益生菌菌种混合发酵,制备得到无藻腥味、口感好、营养丰富,且植物源生物活性成分多样的益生菌饮品,有利于提高机体免疫力,维护肠道健康,市场前景广阔。
本发明是通过下述的技术方案来实现的:
以螺旋藻和沙棘果汁为原料制备的益生菌饮品,是由以下的方法制备所得到的:
(1)使用Zarrouk培养基培养钝顶螺旋藻或极大螺旋藻,检测OD值,在OD560值大于2的情况下收获螺旋藻,通过过滤或离心得到螺旋藻泥,用自来水冲洗至pH在6.8-7.2,螺旋藻泥含水量在16-95%,备用;
或者是将含水量在16-95%的螺旋藻泥干燥,制作成干藻粉备用;
(2)剔除沙棘果中腐烂坏果,然后用流动水冲洗干净,控干水分后在胶体磨中破碎,过滤,得到纯沙棘果汁;
(3)取步骤(1)中的螺旋藻泥或干藻粉,以及步骤(2)中的纯沙棘果汁;
取鲜螺旋藻泥5-40份,沙棘果汁10-40份,再加入20-85份纯净水,所得物料为植物基;
或者是取干藻粉0.5-6.0份,沙棘果汁10-40份,再加入20-85份纯净水,所得物料为植物基;
以上所述的“份”为重量份;
(4)在以上的植物基中加入质量体积比为2.0-40.0%的甜味剂,灭菌;
(5)将灭菌后的物料冷却至25-45℃,按照106-107CFU/mL的浓度将复合益生菌接种至培养基中,25-45℃发酵24-96h;
(6)将发酵后的植物基迅速降温至5-15℃,进行无菌灌装,即得螺旋藻、沙棘果二者复配的益生菌饮品。
步骤(1)中,采用喷雾干燥将螺旋藻泥制作成干藻粉。
步骤(2)中,过滤时,采用80-100目孔径滤网。
Zarrouk培养基具体为:NaHCO3 16.8g/L,NaNO3 2.5g/L,K2SO4 1.0g/L,NaCl1.0g/L,MgSO4·7H2O 0.2g/L,CaCl2·2H2O 0.04g/L,K2HPO4·H2O 0.5g/L,FeSO4·7H2O0.01g/L,Na-EDTA 0.08g/L。
甜味剂为白砂糖、红糖、葡萄糖、蜂蜜、淀粉糖浆、麦芽糖浆、葡萄糖浆、麦芽糖醇、木糖醇、赤藓糖醇或低聚异麦芽糖中的至少一种。
甜味剂为葡萄糖浆,低聚异麦芽糖或蜂蜜中的至少一种。
灭菌为高温灭菌、高温高压灭菌、超高压灭菌或冷杀菌中的任一种。
复合益生菌为植物乳杆菌(Lactobacillus plantarum)、约氏乳杆菌(L.johnsonii)、短乳杆菌(L.breris)、鼠李糖乳杆菌(L.rhamnosus)、嗜酸乳杆菌(L.acidophilus)或布氏乳杆菌(Lactobacillus buchneri)中的任意一种。
复合益生菌由植物乳杆菌、约氏乳杆菌和鼠李糖乳杆菌组成,其活菌数量比例约为1:1:1。
本发明人发明的思路如下:
螺旋藻(Spirulina)属于蓝藻门颤藻科的一类低等植物,富含蛋白质、藻蓝素、叶绿素、β胡箩卜素、维生素B族、维生素C和维生素E、微量元素(钙、镁、钠、钾、磷、碘、硒、铁、铜、锌等)、螺旋藻多糖及γ亚麻酸。研究表明,螺旋藻有促进钙吸收、提高免疫力、防止代谢紊乱和防止衰老的功能;螺旋藻多糖具有抗辐射的功能,并通过增强机体免疫力,间接抑制癌细胞的增生;能够提高血浆中的SOD的活性,减少脂质过氧化物的生成。
沙棘(Hippophaerhamnoides Linn.)果实营养丰富,含有多种维生素、脂肪酸、微量元素、亚油酸、沙棘黄酮、超氧化物歧化酶等活性物质和人体所需的各种氨基酸。研究表明,沙棘果可降低胆固醇、缓解心绞痛、防治冠状动脉粥样硬化性心脏病;能够祛痰、止咳、平喘和防治慢性气管炎;治疗胃、十二指肠溃疡及消化不良等,对慢性浅表性胃炎、萎缩性胃炎、结肠炎等病症疗效显著;对烧伤、烫伤、刀伤、冻伤也有很好的治疗作用。
此外,由于益生菌能够定植于人体肠道、生殖系统内,可改善宿主微生态平衡,具有明确的健康功效,是国际上的研究热点课题之一。作为一种先进的食品加工技术,益生菌发酵技术在食品、医药等行业中得到了广泛应用,涉及功能食品、孕婴食品到口腔健康食品、临床药品及护肤用品等多种产品。近年来,益生菌发酵技术在果蔬加工(植物基)方面的研究和应用越来越多。随着人们对生命健康的深入认知,植物基发酵饮品也越来越被市场认可。植物基发酵饮品将植物性饮品和发酵饮品有机结合起来,具有普通饮料所不具备的几大优点:
(1)不同于一般的果汁饮品,具有天然发酵的特殊香味;
(2)植物基本身所含有的功能性成分经过益生菌发酵之后会转化成更加利于人体吸收的物质;
(3)益生菌在植物基的条件下,可能会合成其他功效性成分;
(4)富含益生菌或益生菌菌体,有利于人体的消化健康。
综上所述,螺旋藻和沙棘果汁是具有极好保健效果的植物基原料,而益生菌发酵是一种可以改善植物基品质的食品加工技术。本发明将两种植物基以不同配比进行益生菌发酵,是否能有效去除螺旋藻的腥味,是否能达到较好的保健效果,两者是否会协同增效,或者是抵消,人们不得而知。因此,本发明人通过前期大量实验进行原料组合筛选和搭配,终于得到本发明的方案。
本发明人对以螺旋藻和沙棘果汁为植物基的益生菌饮品进行了制备工艺的摸索和优化,为植物基发酵饮品市场注入新的产品提供参考和依据,市场潜力巨大。
本发明的有益效果如下:
(1)本发明提供的螺旋藻益生菌、沙棘果益生菌和二者复合益生菌饮品,酸甜适中,营养价值高,特别是二者复配的益生菌饮品口感润滑,包含了螺旋藻、沙棘果所富含的蛋白、维生素、微量元素以及多糖和黄酮类化合物等营养成分,所以本发明所述益生菌饮品具有较强的保健效果,有利于提高人体机体免疫力。本发明的益生菌饮品货期长,在冷藏条件下保存3个月后,益生菌的活菌量仍超过60亿CFU/mL。
(2)螺旋藻和沙棘果复合益生菌饮品在制备过程中通过比较单一组分和复合组分的抗氧化水平发现,当干藻粉和沙棘果汁复合且比例为1:15(质量比)时,抗氧化能力比单一组分分别提高了12%和8%(干藻粉益生菌发酵液和沙棘果汁益生菌发酵液)。
(3)制备过程还包括选用植物乳杆菌、约氏乳杆菌、短乳杆菌、鼠李糖乳杆菌、嗜酸乳杆菌或布氏乳杆菌等五种益生菌对螺旋藻、沙棘果及二者复配植物基进行发酵处理,能有效提高益生菌饮品的抗氧化效果。尤其是,当植物乳杆菌、约氏乳杆菌和鼠李糖乳杆菌嗜酸乳杆菌以1:1:1复合使用时,发酵上清液的抗氧化水平最好。
附图说明
图1为鲜螺旋藻中成分检测的总离子流图;
图2为实施例1中的饮料中成分检测的总离子流图;
图3为实施例2中的饮料中成分检测的总离子流图;
图4为实施例3中的饮料中成分检测的总离子流图;
图1中:1,三甲胺;2,异丙醇;3,2-丁醇;4,二甲基四氢呋喃;5,3-甲基丁醛;6,2-甲基-1-丁醇;7,3-甲基-1-丁醇;8,正戊醇;9,甲苯;10,2-甲基吡嗪;11,己腈;12,正己醛;13,乙基苯;14,间二甲苯;15,2,6-二甲基吡嗪;16,丙基苯;17,3,5-二甲基苯酚;18,1,2,4,4-四甲基环戊烯;19,萘;20,3-环戊基-1-丙醇;21,6-甲基-2-庚酮;22,3,5,5-三甲基-2-环己烯-1-酮;23,2,2,6-三甲基环己酮;24,1-辛烯-3-醇;25,1,3-二氯苯;26,十二烷;27,十四烷酸;
图2中:1,三甲胺;2,异丙醇;3,2-丁醇;4,二甲基四氢呋喃;5,3-甲基丁醛;6,2-甲基-1-丁醇;7,3-甲基-1-丁醇;8,正戊醇;9,甲苯;10,2-甲基吡嗪;11,己腈;12,正己醛;13,乙基苯;14,间二甲苯;15,2,6-二甲基吡嗪;16,丙基苯;17,3,5-二甲基苯酚;18,1,2,4,4-四甲基环戊烯;19,萘;20,3-环戊基-1-丙醇;21,6-甲基-2-庚酮;22,3,5,5-三甲基-2-环己烯-1-酮;23,2,2,6-三甲基环己酮;24,1-辛烯-3-醇;25,1,3-二氯苯;26,十二烷;27,十四烷酸;28,2-羟基-2-对甲氧苯基-3-羧基-3-甲基-丁烷;29,十五烷酸;30,十六烷酸;31,十七烷酸。
图3中:1,甲醇;2,乙醇;3,1-丁醇;4,1-乙基-2-甲基-顺式环丙烷;5,1-甲基丁醛;6,2-甲基戊烷;7,2-戊酮;8,1-甲基-1-丁醇;9,十一烷酮;10,十四烷酸;11,1-十五烯;12,3-甲基十五烷酮;13,十六烷酸;14,十七烷酸;15,乙酸;16,四甲基十七烷;17,十八烷酸;18,异丙基豆蔻酸酯;19,二丁基酞酸酯;20,1-甲基十一碳烯;21,四甲基十七烷;22,二十二烷酸。
图4中:1,甲醇;2,乙醇;3,1-丁醇;4,1-乙基-2-甲基-顺式环丙烷;5,1-甲基丁醛;6,2-甲基戊烷;7,2-戊酮;8,1-甲基-1-丁醇;9,十一烷酮;10,十四烷酸;11,1-十五烯;12,3-甲基十五烷酮;13,十六烷酸;14,十七烷酸;15,乙酸;16,1-甲基-十七烷酸;17,十八烷酸;18,异丙基豆蔻酸酯;19,4-甲基十七烷;20,1-甲基十一碳烯;21,4-甲基十二碳烯;22,二十二烷酸。
具体实施方式
下面结合具体实施例对本发明作更进一步的说明,以便本领域的技术人员更了解本发明,但并不因此限制本发明。
本发明实施例中所采用的原料、试剂是市售中的任意一种,例如:
螺旋藻可自己培养或选购自森泰螺旋藻有限公司,本发明实施例中使用的是鲜藻泥或干燥粉;
葡萄糖浆,低聚异麦芽糖和蜂可选购自上海鸿扬食品科技有限公司。
植物乳杆菌、约氏乳杆菌、鼠李糖乳杆菌自中国普通微生物菌种保藏管理中心购买获得,菌种编号分别为CGMCC 1.568,CGMCC 1.3260,CGMCC 1.120。
实施例1
一种螺旋藻益生菌饮品,是通过如下步骤制备得到的:
(1)收获螺旋藻鲜藻,用流动水冲洗至pH中性,控干水分,检测含水量(88.3%),备用;
(2)按20%的质量比将螺旋藻鲜藻泥和纯净水加入胶体磨中进行破碎,得到螺旋藻浆;
(3)向螺旋藻浆中加入10%(质量体积比)的葡萄糖浆;100℃条件下灭菌15min;
(6)将灭菌后的螺旋藻浆冷却至40℃,按照107CFU/mL的浓度将益生菌(植物乳杆菌、约氏乳杆菌、鼠李糖乳杆菌的活菌比例为1:1:1)接种至螺旋藻浆中,37℃发酵48h;
(7)将发酵后的螺旋藻浆迅速降温至5-15℃,进行无菌灌装,即得本发明所述的螺旋藻益生菌饮品。
实施例2
一种螺旋藻和沙棘果汁复合益生菌饮品,是通过如下步骤制备得到的:
(1)剔除沙棘果中腐烂坏果后,用流动水冲洗干净,控干水分,加入胶体磨中进行破碎,用100目孔径滤网过滤得到纯沙棘果汁,备用;
(2)按照1:30:69的重量比例将螺旋藻干粉、沙棘果汁、纯净水混合,得到复合植物基;
(3)向配制好的螺旋藻和沙棘果汁复合溶液中加入8%(质量体积比)的蜂蜜;100℃条件下灭菌10min;
(4)将灭菌后的植物基冷却至30℃,按照106CFU/mL的浓度将益生菌(植物乳杆菌、约氏乳杆菌和鼠李糖乳杆菌的活菌比例为1:1:1)接种至螺旋藻和沙棘果汁复合溶液中,28℃发酵72h;
(7)将发酵后的螺旋藻和沙棘果汁复合培养基迅速降温至5-15℃,进行无菌灌装,即得本发明所述的螺旋藻和沙棘果汁复合益生菌饮品。
实施例3
一种螺旋藻和沙棘果汁复合益生菌饮品,是通过如下步骤制备得到的:
(1)剔除沙棘果中腐烂坏果后,用流动水冲洗干净,控干水分,加入胶体磨中进行破碎,用100目孔径滤网过滤得到纯沙棘果汁,备用;
(2)按照10:30:60的重量比例将螺旋藻鲜藻泥、沙棘果汁、纯净水混合,得到复合植物基;
(3)向配制好的螺旋藻和沙棘果汁复合溶液中加入20%(质量体积比)的蜂蜜;100℃条件下灭菌10min;
(4)将灭菌后的植物基冷却至30℃,按照106CFU/mL的浓度将益生菌(植物乳杆菌、约氏乳杆菌和鼠李糖乳杆菌的活菌比例为1:1:1)接种至螺旋藻和沙棘果汁复合溶液中,28℃发酵72h;
(7)将发酵后的螺旋藻和沙棘果汁复合培养基迅速降温至5-15℃,进行无菌灌装,即得本发明所述的螺旋藻和沙棘果汁复合益生菌饮品。
实施例4
一种沙棘果汁益生菌饮品,是通过如下步骤制备得到的:
(1)剔除沙棘果中腐烂坏果后,用流动水冲洗干净,控干水分,加入胶体磨中进行破碎,用100目孔径滤网过滤得到纯沙棘果汁,备用;
(2)按照30:70的比例将沙棘果汁和纯净水进行配比,得到沙棘果汁植物基;
(3)向配制好的沙棘果汁中加入15%(质量体积比)的低聚异麦芽糖;95℃条件下灭菌15min;
(4)将灭菌后的沙棘果汁冷却至30℃,按照106CFU/mL的浓度将益生菌(植物乳杆菌、约氏乳杆菌和鼠李糖乳杆菌的活菌比例为1:1:1)接种至沙棘果植物基中,35℃发酵48h;
(5)将发酵后的沙棘果植物基迅速降温至5-15℃,进行无菌灌装,即得本发明所述的沙棘果汁益生菌饮品。
实施例5
为了筛选更加适宜螺旋藻和沙棘果汁发酵的益生菌菌种及组合,我们以DPPH自由基抗氧化能力来进行综合评价,具体数据如下:
表1不同益生菌菌种及组合对复合益生菌饮品抗氧化水平的影响及感官评分
从表1的结果可以看出,螺旋藻和沙棘果汁混合液本身具有一定的抗氧化水平,表现出较高的DPPH自由基清除能力,不同的乳杆菌单独发酵后,DPPH自由基清除能力有所增加,但是并不显著,而两种乳杆菌共同发酵后,抗氧化水平显著增加,而三种乳杆菌共同发酵的抗氧化能力虽然有小幅增加但并没有显著提高。从感官评价来看,两种植物基混合发酵无藻腥味,总体上口感较好,其中多菌发酵的整体感官要优于单菌发酵。考虑到多菌种的综合效果,本发明还是选择三种乳杆菌共同发酵。
表2不同植物基种类及比例对益生菌饮品抗氧化水平的影响及感官评分
从表2可以看出,不同植物基种类及比例对于饮品的抗氧化能力有较大影响。总体上来说,螺旋藻发酵液的DPPH自由基清除能力不算太强。鲜藻和干藻的不同添加量对饮品抗氧化能力有一定影响,添加量高抗氧化水平有所提高。沙棘果汁发酵液具有较好的DPPH自由基清除能力,添加量越高,抗氧化水平越强。螺旋藻与沙棘果汁复配后抗氧化能力大幅度提高。以30%沙棘果汁进行调配,螺旋藻鲜藻含量在5%-10%或螺旋藻干藻在1%-2%的情况下,抗氧化水平较高且无藻腥味,口感较好。
为了进一步验证本发明螺旋藻和沙棘果复合益生菌饮品的稳定性和抗氧化功效,采用体外评价法对出厂时和3个月后的产品进行pH、活菌量及其抗氧化能力进行检测,具体实验步骤及数据如下:
分别检测实施例1-3所述螺旋藻和沙棘果复合益生菌饮品的pH和益生菌活菌量,并参照上述方法分别检测饮品中上清液的抗氧化水平,具体的检测结果见表3。
表3螺旋藻和沙棘果复合益生菌饮品出厂时和3个月后的性能指标
从表3的结果可知,与出厂时的指标相比,本发明提供的螺旋藻和沙棘果复合益生菌饮品在冷藏条件下保存3个月后,益生菌的活菌量仍超过60亿CFU/mL,这说明复合饮品在货架期内仍能提供所需的活菌量,而同时pH值有所下降,主要是由于活菌在后期存在一定的生命活动,代谢产生的乳酸使得饮品的酸度增加。与出厂时的指标相比,本发明提供的螺旋藻和沙棘果复合益生菌饮品在冷藏条件下保存3个月后,DPPH自由基清除能力仍处于较高水平,与出厂时略有增加。从而说明本发明所述益生菌饮品能有效延长货期,且货期内产品品质高,有利于该产品的推广和销售,具有可观的市场前景。
综上所述,本发明提供的螺旋藻和沙棘果复合益生菌饮品酸度适中,口感润滑,没有了螺旋藻固有的腥味,饮用后有非常愉悦的感受,且易储存、便携带,开罐即可饮用,能有效补充螺旋藻和沙棘果所富含的蛋白质、维生素以及黄酮类化合物等营养成分,且该饮品富含益生菌,还具有调节胃肠功能、提高免疫力等效用,适合各种人群食用,市场前景广阔。
本发明实施例中所述抗氧化水平检测方法和脱腥效果评价标准如下所述:
实施例6
1、发酵液抗氧化水平检测方法(DPPH自由基清除能力的测定)
分别取1.0mL发酵上清液,置10mL离心管中,加入3.0mL的DPPH溶液(0.008mmol/L),室温避光反应30min,同时以无水乙醇为空白,于517nm处测定吸光度。按下列公式计算DPPH自由基清除率。
DPPH自由基清除率(%)=[1-(As-Ac)/A0]×100
式中,A0—1.0mL蒸馏水+3.0mL DPPH溶液的吸光度;
As—1.0mL样品溶液+3.0mL DPPH溶液的吸光度;
Ac—1.0mL样品溶液+3.0mL无水乙醇的吸光度。
2、螺旋藻复合发酵饮品感官评分标准
因饮品感官评价和脱腥效果无法作定量测定,以12人感官评定法表示,即将采用不同处理后的样品进行感官(嗅觉和味觉)评价。采用10分制评分法,综合评分如表1所示,取平均值作为最终感官评分标准。
表4螺旋藻复合发酵饮品感官评价标准
实施例1-3的得分表如下:
从以上表格中的数据可以看出,实施例1中的复合发酵饮品得分比实施例2、3中要低很多,其原因是,实施例1中仅仅是采用了单一的螺旋藻为原料发酵,而实施例2、3中,采用的原料是螺旋藻和沙棘汁复配后发酵,所得的产品风味较好,腥味儿明显减轻,分析原因,是沙棘汁中的某些成分刚好与海藻中的腥味物质反应,生成了的新的物质,从而减轻或消除了其腥味物质源,达到了去除腥味的目的。
实施例7
本发明人通过气相色谱实验发现,螺旋藻中形成其特有的腥味的主要成分可能是羧酸类化合物、烷烃类化合物、醇类物质,比如等;
本发明的图谱中还检出了酮类化合物,酮类化合物可能由不饱和脂肪酸的热氧化或降解而产生,实验中检出的酮类化合物如十一烷酮、三甲十五烷酮等对螺旋藻中甜香的味道有贡献,并且随着碳链的增长,上述的物质会产生更强的花香特征,不会给螺旋藻带来腥味物质。
本发明人取新鲜的螺旋藻,清洗,去除螺旋藻中的泥沙和盐,在清洗干净的螺旋藻中加入蒸馏水,以螺旋藻:蒸馏水为1:5的重量比例充分浸泡,浸泡6h左右,然后将螺旋藻及浸泡水转移至匀浆机中,制备浆液,然后取10g浆液置于20mL顶空样品瓶中,密封,于60℃水浴平衡30min,然后用固相萃取纤维50/30μmDVB/CAR/PDMS于顶空富集萃取30min,230℃脱附3min。
采用的仪器为Finnigan TRACE气相色谱-质谱联用仪,均浆机。
分析的条件如下:
气相色谱条件:石英毛细管色谱柱:DB-1 30m×0.25mm;程序升温:柱初温50℃,保持3min,以10℃/min上升到90℃,保持5min,再以10℃/min上升到230℃,进样品温度:230℃,载气流量(He):1mL/min;分流/不分流:不分流。
质谱条件:电离方式:EI;电子能量:70eV;电子倍增器电压:350V;扫描质量范围:35-335amu;
数据处理与质谱检索:采用气-质联用仪计算机的NIST谱库和Willey谱库,自动检索分析组分的质谱数据,并对全部检索结果参考有关标准图谱进行核对和补充检索,所得的螺旋藻匀浆液腥味物质的气相色谱图如附图1所示;
实施例1、实施例2、实施例3中的产品,参照上述的方法,同样取10g于20mL顶空样品瓶中,密封,于60℃水浴平衡30min,然后用固相萃取纤维50/30μmDVB/CAR/PDMS于顶空富集萃取30min,230℃脱附3min。
所得的气相色谱图如附图2、3、4所示;
比较附图1、附图2,螺旋藻中的主要腥味物质含量未发现明显的变化,附图1、2中的出峰时间基本一致,这说明,腥味物质经过乳酸菌发酵后仍然存在。附图1中可以看出,峰面积较大的是,三甲胺、2-甲基四氢呋喃、3,5,5-三甲基-2-环已烯-1-酮、1,3-二氯苯和1-辛烯-3-醇、2-羟基-2-对甲氧苯基-3-羧基-3-甲基-丁烷。而上述的这些物质是使螺旋藻具有特殊腥味的来源。图2中检测到的物质与图1相对应,仅仅是峰面积有变化,附图2中新增了几种物质,这可能是由于发酵而产生的新物质。
通过比对标准品物质,判断出附图3、4中检测到峰面积较大的是十一烷酮、三甲基十五烷酮、异丙基豆蔻酸酯、二丁基酞酸酯、十六烷酸、二十二烷酸、1-甲基十一碳烯、四甲基十七烷、4-甲基十二碳烯等物质,上述的物质不会使螺旋藻产生腥味儿。
附图1、2的对应证明,仅仅以螺旋藻为原料,通过复合益生菌发酵,其中的腥味物质仍然存在。
而从附图3、附图4中可以看出,以螺旋藻和沙棘汁为原料复配后,再通过复合益生菌发酵,其中的腥味物质明显的减少,发明人分析原因,可能是沙棘汁中的某种或者是某几种成分与螺旋藻中的腥味物质反应,或者是沙棘汁中的某种或者是某几种成分在复合益生菌的作用下与螺旋藻中的腥味物质反应,生成了新的物质取代了螺旋藻中原有的能产生腥味的成分。
综上,本发明所解决的最大问题是,充分的利用了螺旋藻与沙棘汁的保健功效,创造性的将两者结合,达到了去除螺旋藻腥味的目的,使两者复配后发酵生产的饮料让人愉快的接受,消除了其固有的腥味给人所带来的不愉悦的口感问题。
通过以上的数据和附图,可以看出,通过本发明的方法,将沙棘汁与螺旋藻复配之后,再发酵,所得的产品中,实施例1中的腥味物质较多,实施例2、3中的的大部分腥味物质已经不存在。这说明,螺旋藻与沙棘汁在复合益生菌的作用下,发生了某种反应,其腥味物质被消减或者是腥味物质与沙棘汁中作用后,产生了新的不具有腥味的物质,这一结合改善了传统的螺旋藻产品的腥味,具有突出的创新性。
Claims (9)
1.以螺旋藻和沙棘果汁为原料制备的益生菌饮品,是由以下的方法制备所得到的:
(1)使用Zarrouk培养基培养钝顶螺旋藻或极大螺旋藻,检测OD值,在OD560值大于2的情况下收获螺旋藻,通过过滤或离心得到螺旋藻泥,用自来水冲洗至pH在6.8-7.2,螺旋藻泥含水量在16-95%,备用;
或者是将含水量在16-95%的螺旋藻泥干燥,制作成干藻粉备用;
(2)剔除沙棘果中腐烂坏果,然后用流动水冲洗干净,控干水分后在胶体磨中破碎,过滤,得到纯沙棘果汁;
(3)取步骤(1)中的螺旋藻泥或干藻粉,以及步骤(2)中的纯沙棘果汁;
取鲜螺旋藻泥5-40份,沙棘果汁10-40份,再加入20-85份纯净水,所得物料为植物基;
或者是取干藻粉0.5-6.0份,沙棘果汁10-40份,再加入20-85份纯净水,所得物料为植物基;
以上所述的“份”为重量份;
(4)在以上的植物基中加入质量体积比为2.0-40.0%的甜味剂,灭菌;
(5)将灭菌后的物料冷却至25-45℃,按照106-107CFU/mL的浓度将复合益生菌接种至培养基中,25-45℃发酵24-96h;
(6)将发酵后的植物基迅速降温至5-15℃,进行无菌灌装,即得螺旋藻、沙棘果二者复配的益生菌饮品。
2.如权利要求1所述的以螺旋藻和沙棘果汁为原料制备的益生菌饮品,其特征在于,步骤(1)中,采用喷雾干燥将螺旋藻泥制作成干藻粉。
3.如权利要求1所述的以螺旋藻和沙棘果汁为原料制备的益生菌饮品,其特征在于,步骤(2)中,过滤时,采用80-100目孔径滤网。
4.如权利要求1所述的以螺旋藻和沙棘果汁为原料制备的益生菌饮品,其特征在于,Zarrouk培养基具体为:NaHCO3 16.8g/L,NaNO3 2.5g/L,K2SO4 1.0g/L,NaCl 1.0g/L,MgSO4·7H2O 0.2g/L,CaCl2·2H2O 0.04g/L,K2HPO4·H2O 0.5g/L,FeSO4·7H2O 0.01g/L,Na-EDTA 0.08g/L。
5.如权利要求1所述的以螺旋藻和沙棘果汁为原料制备的益生菌饮品,其特征在于,甜味剂为白砂糖、红糖、葡萄糖、蜂蜜、淀粉糖浆、麦芽糖浆、葡萄糖浆、麦芽糖醇、木糖醇、赤藓糖醇或低聚异麦芽糖中的至少一种。
6.如权利要求1所述的以螺旋藻和沙棘果汁为原料制备的益生菌饮品,其特征在于,甜味剂为葡萄糖浆,低聚异麦芽糖或蜂蜜中的至少一种。
7.如权利要求1所述的以螺旋藻和沙棘果汁为原料制备的益生菌饮品,其特征在于,灭菌为高温灭菌、高温高压灭菌、超高压灭菌或冷杀菌中的任一种。
8.如权利要求1所述的以螺旋藻和沙棘果汁为原料制备的益生菌饮品,其特征在于,复合益生菌为植物乳杆菌(Lactobacillus plantarum)、约氏乳杆菌(L.johnsonii)、短乳杆菌(L.breris)、鼠李糖乳杆菌(L.rhamnosus)、嗜酸乳杆菌(L.acidophilus)或布氏乳杆菌(Lactobacillus buchneri)中的任意一种。
9.如权利要求1所述的以螺旋藻和沙棘果汁为原料制备的益生菌饮品,其特征在于,复合益生菌由植物乳杆菌、约氏乳杆菌和鼠李糖乳杆菌组成,其活菌数量比例为1:1:1。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810579342.1A CN108703289B (zh) | 2018-06-07 | 2018-06-07 | 以螺旋藻和沙棘果汁为原料的益生菌饮品及制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810579342.1A CN108703289B (zh) | 2018-06-07 | 2018-06-07 | 以螺旋藻和沙棘果汁为原料的益生菌饮品及制备方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN108703289A true CN108703289A (zh) | 2018-10-26 |
CN108703289B CN108703289B (zh) | 2021-06-22 |
Family
ID=63871361
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810579342.1A Expired - Fee Related CN108703289B (zh) | 2018-06-07 | 2018-06-07 | 以螺旋藻和沙棘果汁为原料的益生菌饮品及制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108703289B (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111363658A (zh) * | 2020-03-05 | 2020-07-03 | 何凤霞 | 一种含雨生红球藻提取物(虾青素)的饮品及其制作方法 |
CN114698714A (zh) * | 2022-04-08 | 2022-07-05 | 山东省农业科学院 | 一种富含螺旋藻和后生元的功能型软糖及其制备方法 |
Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101632475A (zh) * | 2009-05-25 | 2010-01-27 | 赵敏 | 一种沙棘益生菌发酵饮料及制作方法 |
CN102885343A (zh) * | 2011-07-19 | 2013-01-23 | 江西食方食坊中药食品有限公司 | 一种抗癌保健芦笋饮料及其制备方法 |
KR20130105187A (ko) * | 2012-03-16 | 2013-09-25 | 일동제약주식회사 | 프로바이오틱 유산균을 이용한 기능성 울금 발효겔의 제조방법 및 그 방법으로 제조된 기능성 울금 발효겔il-101 |
CN104106821A (zh) * | 2013-04-16 | 2014-10-22 | 黄心妍 | 一种螺旋藻营养物的制备方法 |
CN104323385A (zh) * | 2014-11-06 | 2015-02-04 | 中国科学院南海海洋研究所 | 一种螺旋藻功能性饮料及其制备方法 |
CN106343020A (zh) * | 2016-08-28 | 2017-01-25 | 北海生巴达生物科技有限公司 | 一种螺旋藻酸奶及生产方法 |
US20170020178A1 (en) * | 2015-03-25 | 2017-01-26 | Functional Fungi, Llc | Nutritionally and Botanically Enhanced Microbial/Bacterial Biomass |
CN107232462A (zh) * | 2017-06-29 | 2017-10-10 | 赵龙富 | 益生菌沙棘饮品及其制作方法 |
CN107319535A (zh) * | 2017-08-02 | 2017-11-07 | 北京颐方生物科技有限公司 | 一种富含螺旋藻激酶的保健食品及其制备方法 |
CN107410995A (zh) * | 2017-05-10 | 2017-12-01 | 青岛海澄知识产权事务有限公司 | 一种含螺旋藻和复合水果粒的山楂糕的制备方法 |
CN108029921A (zh) * | 2017-12-29 | 2018-05-15 | 静宁县金果实业有限公司 | 一种沙果发酵饮料及其制备方法 |
-
2018
- 2018-06-07 CN CN201810579342.1A patent/CN108703289B/zh not_active Expired - Fee Related
Patent Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101632475A (zh) * | 2009-05-25 | 2010-01-27 | 赵敏 | 一种沙棘益生菌发酵饮料及制作方法 |
CN102885343A (zh) * | 2011-07-19 | 2013-01-23 | 江西食方食坊中药食品有限公司 | 一种抗癌保健芦笋饮料及其制备方法 |
KR20130105187A (ko) * | 2012-03-16 | 2013-09-25 | 일동제약주식회사 | 프로바이오틱 유산균을 이용한 기능성 울금 발효겔의 제조방법 및 그 방법으로 제조된 기능성 울금 발효겔il-101 |
CN104106821A (zh) * | 2013-04-16 | 2014-10-22 | 黄心妍 | 一种螺旋藻营养物的制备方法 |
CN104323385A (zh) * | 2014-11-06 | 2015-02-04 | 中国科学院南海海洋研究所 | 一种螺旋藻功能性饮料及其制备方法 |
US20170020178A1 (en) * | 2015-03-25 | 2017-01-26 | Functional Fungi, Llc | Nutritionally and Botanically Enhanced Microbial/Bacterial Biomass |
CN106343020A (zh) * | 2016-08-28 | 2017-01-25 | 北海生巴达生物科技有限公司 | 一种螺旋藻酸奶及生产方法 |
CN107410995A (zh) * | 2017-05-10 | 2017-12-01 | 青岛海澄知识产权事务有限公司 | 一种含螺旋藻和复合水果粒的山楂糕的制备方法 |
CN107232462A (zh) * | 2017-06-29 | 2017-10-10 | 赵龙富 | 益生菌沙棘饮品及其制作方法 |
CN107319535A (zh) * | 2017-08-02 | 2017-11-07 | 北京颐方生物科技有限公司 | 一种富含螺旋藻激酶的保健食品及其制备方法 |
CN108029921A (zh) * | 2017-12-29 | 2018-05-15 | 静宁县金果实业有限公司 | 一种沙果发酵饮料及其制备方法 |
Non-Patent Citations (1)
Title |
---|
刘灵杰等: "螺旋藻营养保健作用及脱腥味的研究进展 ", 《中国实验方剂学杂志》 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111363658A (zh) * | 2020-03-05 | 2020-07-03 | 何凤霞 | 一种含雨生红球藻提取物(虾青素)的饮品及其制作方法 |
CN114698714A (zh) * | 2022-04-08 | 2022-07-05 | 山东省农业科学院 | 一种富含螺旋藻和后生元的功能型软糖及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
CN108703289B (zh) | 2021-06-22 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Lee et al. | Antioxidant Activities of Native Gwangyang Rubus coreanus Miq. | |
CN105029603A (zh) | 一种复合鲜花果蔬草本酵素及其制备方法与应用 | |
Zhu et al. | Nutritional composition, antioxidant activity, volatile compounds, and stability properties of sweet potato residues fermented with selected lactic acid bacteria and bifidobacteria | |
KR102379524B1 (ko) | 쌀 발효물을 유효성분으로 포함하는 장기능 또는 염증성 장질환 개선, 치료 또는 예방용 조성물 | |
KR101138783B1 (ko) | 유산균을 이용한 발효 토마토의 제조방법 및 그 제품 | |
KR101091833B1 (ko) | 유산균을 이용한 sac 고함량 마늘 발효물의 제조방법 | |
CN108703289A (zh) | 以螺旋藻和沙棘果汁为原料的益生菌饮品及制备方法 | |
Saud et al. | The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices | |
KR102305931B1 (ko) | 혈액순환 개선 및 면역력 증진 효능을 가지는 천연 추출물을 포함하는 식품 조성물 | |
Byresh et al. | Study of prebiotic effect of pineapple crown powder on development of white finger millet vegan probiotic beverage | |
Li et al. | Investigation on the nutrient and quality features of jujube juice fermented by selected Lactobacillus acidophilus 6074 | |
Hashemi et al. | Lactic acid fermentation of guava juice: Evaluation of nutritional and bioactive properties, enzyme (α‐amylase, α‐glucosidase, and angiotensin‐converting enzyme) inhibition abilities, and anti‐inflammatory activities | |
KR20160126591A (ko) | 인삼류 발효 추출물의 제조방법, 이의 방법으로 제조된 인삼류 발효 추출물 및 이를 포함하는 건강기능식품 | |
KR20190072923A (ko) | 식용꽃 추출물의 유산균 발효액을 유효성분으로 함유하는 항산화 및 면역활성 증진 기능성 음료 및 식품 조성물 및 그 제조방법 | |
KR102149139B1 (ko) | 마늘 및 곤드레 유산균 발효물, 그의 제조방법 및 용도 | |
CN108719972A (zh) | 一种具有醒酒功能的复合酵素及其制备方法 | |
KR102510719B1 (ko) | 능이버섯을 이용한 갈비용 양념소스의 제조방법 및 이에 의해 제조된 갈비용 양념소스 | |
CN114304618A (zh) | 一种发酵富集蒲公英根活性成分的方法及其应用 | |
CN113287699A (zh) | 一种沙枣酵素及其制备工艺 | |
Ayad | Survival and viability of freeze/spray-dried Lactobacillus ssp. grown in date palm (Phoenix dactylifera L.) Base Medium | |
KR102487280B1 (ko) | 초밥의 제조방법 및 이에 의해 제조된 초밥 | |
KR102275124B1 (ko) | 유산균 발효로 면역 및 항산화 기능성이 강화된 과채즙 및 그 제조 방법 | |
Kumar et al. | Probiotics and prebiotics from fruit waste | |
JP7129682B2 (ja) | 食品組成物 | |
CN105670852A (zh) | 一种浓香型干白加香葡萄酒及其制备方法 |
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 | ||
CF01 | Termination of patent right due to non-payment of annual fee | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20210622 |