CN108720001A - 一种天然降脂食品添加剂的制备方法 - Google Patents
一种天然降脂食品添加剂的制备方法 Download PDFInfo
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Classifications
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- 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
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- 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
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- A23L29/065—Microorganisms
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- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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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
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Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明公开了一种天然降脂食品添加剂的制备方法,属于食品添加剂技术领域。本发明以六水合氯化铁、无水醋酸钠合成磁性纳米粒子,经多巴胺盐酸盐对其进行改性,山楂中有效降脂成分金丝桃苷和熊果酸,可通过可逆的磷酸化和脱磷酸化过程,抑制羟甲基戊二酰辅酶A还原酶活性,起到调节体内的脂代谢,有利于提高产酸,分解产生小分子物质,更利于人体的转化和吸收,同时对人体不会产生危害。本发明解决了目前化学类的降脂食品添加剂对人体有一定影响,安全性低的问题。
Description
技术领域
本发明属于食品添加剂技术领域,具体涉及一种天然降脂食品添加剂的制备方法。
背景技术
随着人们饮食水平的不断提高和我国食品工业的迅速发展,食品添加剂正在逐步走进我们的生活,并被人们所了解。当今社会消费者更加关注的是自己的饮食卫生和健康。因此,关于食品添加剂的种种问题,也自然成了人们近年来在饮食方面普遍关注的热点。现有的关于降脂茶、降脂饼干等降脂食品的报道,几乎都是由少为几种或多至十几种中药混合组成,药物的各种成分在高温条件下有可能发生各种化学反应,其中的药效学、药理学及毒理学作用与特点尚未明确,可能存在着安全性隐患,长期食用会有副作用。国外往往采用药物降脂,其中最常用的是他汀类和贝特类药物,这些药物都有很明显的副作用。开发天然植物降脂食品相对安全可靠,是目前降脂产品的首选。临床研究证实,山楂能显著降低血清胆固醇及甘油三酯,有效防治动脉粥样硬化;山楂还能通过增强心肌收缩力、增加心输出量、扩张冠状动脉血管、增加冠脉血流量、降低心肌耗氧量等起到强心和预防心绞痛的作用。
发明内容
本发明所要解决的技术问题:针对目前化学类的降脂食品添加剂对人体有不利影响,安全性低的问题,提供一种天然降脂食品添加剂的制备方法。
为解决上述技术问题,本发明采用如下所述的技术方案是:
一种天然降脂食品添加剂的制备方法,该制备方法包括如下步骤:
(1)取六水合氯化铁按质量比1:2~4加入无水醋酸钠,得混合物,取混合物按质量比1~3:40~50加入乙二醇搅拌混合20~30min,再加入混合物质量20~30%的聚乙二醇,于反应釜中,升温至190~200℃搅拌混合9~10h,冷却至室温,过滤,取滤渣干燥,得干燥物;
(2)取干燥物按质量比1:80~90加入浓度为10mmol/L的Tris-HCl溶液,搅拌混合20~30min,得混合物A,取多巴胺盐酸盐按质量比1~3:90~100加入Tris-HCl 溶液,得混合物B,取混合物A按质量比3~6:2~4,于25~30℃搅拌混合4~5h,用磁铁收集所得产物,经超纯水洗涤,干燥,得干燥物A,备用;
(3)取山楂、甘薯按质量比3:2:2加入燕麦混合,得混合物C,取混合物按质量比1:6~10加入蒸馏水混合,匀浆,得匀浆液,取钝齿棒杆菌按质量比2:1加入酿酒酵母菌混合,得混合菌剂,取混合菌剂接种至活化斜面培养基中,于25~30℃培养2~4天,得活化菌种,于15W、距离紫外灯20cm处紫外照射15~20min,得预处理菌种,取预处理菌种按2~5%的接种量接种至种子培养基中,于25~30℃培养24~36h,得培养液,取匀浆液按质量比10~20:40~50加入发酵培养基中,得混合培养基,按3~5%的接种量接种接种至混合培养基中,再加入1%的海藻糖酶,于25~35℃发酵培养10~15天,得发酵液;
(4)取发酵液灭酶,离心,取上清液按质量比9~12:1~3:2~4加入氯仿、正丁醇搅拌混合20~30min,再加入上清液质量20~40%的步骤(2)备用的干燥物A,透析,取透析液,先经DEAE-52纤维素柱层析,再经丙烯葡萄糖凝胶S-300柱洗脱,取洗脱液浓缩,经磁分离,回收步骤(2)备用的干燥物A,产物经冷冻干燥,按质量份数计,取10~15份菊芋水溶性膳食纤维、50~60份冷冻干燥物、8~12份甘露醇、3~5份麦芽糊精、15~20份β-环状糊精,5℃条件下干燥30~40min,即得天然降脂食品添加剂。
所述步骤(3)中活化斜面培养基:按质量份数计,取1~3份葡萄糖、10~15份蛋白胨、10~15份牛肉膏、2~4份NaCl、20~25份琼脂,pH 7. 0,121℃灭菌20min;种子培养基:按质量份数计,取40~50份葡萄糖、30~40份玉米浆、10~15份豆粕水解液、2~5份糖蜜、1~3份质量分数为85%的磷酸、0.3~0.5份MgSO4·7H2O、1~4份KCl、0.003~0.005份FeSO4、0.003~0.005份MnSO4,pH 7. 0,121℃灭菌20min;发酵培养基:按质量份数计,取40~50份葡萄糖、30~40份玉米浆、10~15份豆粕水解液、2~5份糖蜜、1~3份质量分数为85%的磷酸、0.3~0.5份MgSO4·7H2O、1~4份KCl、0.003~0.005份FeSO4、0.003~0.005份MnSO4、0.01~0.03份生物素,pH 7. 0,121℃灭菌20min。
本发明与其他方法相比,有益技术效果是:
(1)本发明以六水合氯化铁、无水醋酸钠合成磁性纳米粒子,经多巴胺盐酸盐对其进行改性,多巴胺是一种同时含有儿茶酚和氨基两种基团的小分子,通过简单的多巴胺自聚反应,可在各种有机、无机材料表面上形成具有强黏着性的聚多巴胺薄膜,利用其主要的羟基具有的螯合作用,对降脂添加剂中的活性物质进行高选择性富集,从而提高降脂成分的纯度和活性;
(2)山楂中有效降脂成分金丝桃苷和熊果酸,可通过可逆的磷酸化和脱磷酸化过程,抑制羟甲基戊二酰辅酶A还原酶活性,起到调节体内的脂代谢,甘薯、燕麦中的水溶性糖蛋白,通过升高HDL-C和载脂蛋白AⅠ的水平,激活LCAT,识别 HDL受体,促进脂质的转动和排泄,促进细胞内游离胆固醇酯化成胆固醇酯,加快胆固醇的体内分解,同时加入钝齿棒杆菌、酿酒酵母菌,添加海藻糖酶能有效的较快的酶解发酵液中的海藻糖,使谷氨酸菌TCA循环代谢途径向着谷氨酸方向进一步进行,有利于提高产酸,分解产生小分子物质,更利于人体的转化和吸收,同时对人体不会产生危害。
具体实施方式
活化斜面培养基:按质量份数计,取1~3份葡萄糖、10~15份蛋白胨、10~15份牛肉膏、2~4份NaCl、20~25份琼脂,pH 7. 0,121℃灭菌20min。
种子培养基:按质量份数计,取40~50份葡萄糖、30~40份玉米浆、10~15份豆粕水解液、2~5份糖蜜、1~3份质量分数为85%的磷酸、0.3~0.5份MgSO4·7H2O、1~4份KCl、0.003~0.005份FeSO4、0.003~0.005份MnSO4,pH 7. 0,121℃灭菌20min。
发酵培养基:按质量份数计,取40~50份葡萄糖、30~40份玉米浆、10~15份豆粕水解液、2~5份糖蜜、1~3份质量分数为85%的磷酸、0.3~0.5份MgSO4·7H2O、1~4份KCl、0.003~0.005份FeSO4、0.003~0.005份MnSO4、0.01~0.03份生物素,pH 7. 0,121℃灭菌20min。
一种天然降脂食品添加剂的制备方法,包括如下步骤:
(1)取六水合氯化铁按质量比1:2~4加入无水醋酸钠,得混合物,取混合物按质量比1~3:40~50加入乙二醇搅拌混合20~30min,再加入混合物质量20~30%的聚乙二醇,于反应釜中,升温至190~200℃搅拌混合9~10h,冷却至室温,过滤,取滤渣干燥,得干燥物;
(2)取干燥物按质量比1:80~90加入浓度为10mmol/L的Tris-HCl溶液,搅拌混合20~30min,得混合物A,取多巴胺盐酸盐按质量比1~3:90~100加入Tris-HCl 溶液,得混合物B,取混合物A按质量比3~6:2~4,于25~30℃搅拌混合4~5h,用磁铁收集所得产物,经超纯水洗涤,干燥,得干燥物A,备用;
(3) 取山楂、甘薯按质量比3:2:2加入燕麦混合,得混合物C,取混合物按质量比1:6~10加入蒸馏水混合,匀浆,得匀浆液,取钝齿棒杆菌按质量比2:1加入酿酒酵母菌混合,得混合菌剂,取混合菌剂接种至活化斜面培养基中,于25~30℃培养2~4天,得活化菌种,于15W、距离紫外灯20cm处紫外照射15~20min,得预处理菌种,取预处理菌种按2~5%的接种量接种至种子培养基中,于25~30℃培养24~36h,得培养液,取匀浆液按质量比10~20:40~50加入发酵培养基中,得混合培养基,按3~5%的接种量接种接种至混合培养基中,再加入1%的海藻糖酶,于25~35℃发酵培养10~15天,得发酵液;
(4)取发酵液灭酶,离心,取上清液按质量比9~12:1~3:2~4加入氯仿、正丁醇搅拌混合20~30min,再加入上清液质量20~40%的步骤(2)备用的干燥物A,透析,取透析液,先经DEAE-52纤维素柱层析,再经丙烯葡萄糖凝胶S-300柱洗脱,取洗脱液浓缩,经磁分离,回收步骤(2)备用的干燥物A,产物经冷冻干燥,得冷冻干燥物,按质量份数计,取10~15份菊芋水溶性膳食纤维、50~60份冷冻干燥物、8~12份甘露醇、3~5份麦芽糊精、15~20份β-环状糊精,5℃条件下干燥30~40min,即得天然降脂食品添加剂。
活化斜面培养基:按质量份数计,取1份葡萄糖、10份蛋白胨、10份牛肉膏、2份NaCl、20份琼脂,pH 7. 0,121℃灭菌20min。
种子培养基:按质量份数计,取40份葡萄糖、30份玉米浆、10份豆粕水解液、2份糖蜜、1份质量分数为85%的磷酸、0.3份MgSO4·7H2O、1份KCl、0.003份FeSO4、0.003份MnSO4,pH7. 0,121℃灭菌20min。
发酵培养基:按质量份数计,取40份葡萄糖、30份玉米浆、10份豆粕水解液、2份糖蜜、1份质量分数为85%的磷酸、0.3份MgSO4·7H2O、1份KCl、0.003份FeSO4、0.003份MnSO4、0.01份生物素,pH 7. 0,121℃灭菌20min。
一种天然降脂食品添加剂的制备方法,包括如下步骤:
(1)取六水合氯化铁按质量比1:2加入无水醋酸钠,得混合物,取混合物按质量比1:40加入乙二醇搅拌混合20min,再加入混合物质量20%的聚乙二醇,于反应釜中,升温至190℃搅拌混合9h,冷却至室温,过滤,取滤渣干燥,得干燥物;
(2)取干燥物按质量比1:80加入浓度为10mmol/L的Tris-HCl溶液,搅拌混合20min,得混合物A,取多巴胺盐酸盐按质量比1:90加入Tris-HCl 溶液,得混合物B,取混合物A按质量比3:2,于25℃搅拌混合4h,用磁铁收集所得产物,经超纯水洗涤,干燥,得干燥物A,备用;
(3)取山楂、甘薯按质量比3:2:2加入燕麦混合,得混合物C,取混合物按质量比1:6加入蒸馏水混合,匀浆,得匀浆液,取钝齿棒杆菌按质量比2:1加入酿酒酵母菌混合,得混合菌剂,取混合菌剂接种至活化斜面培养基中,于25℃培养2天,得活化菌种,于15W、距离紫外灯20cm处紫外照射15min,得预处理菌种,取预处理菌种按2~5%的接种量接种至种子培养基中,于25℃培养24h,得培养液,取匀浆液按质量比10:40加入发酵培养基中,得混合培养基,按3%的接种量接种接种至混合培养基中,再加入1%的海藻糖酶,于25℃发酵培养10天,得发酵液;
(4)取发酵液灭酶,离心,取上清液按质量比9:1:2加入氯仿、正丁醇搅拌混合20min,再加入上清液质量20%的步骤(2)备用的干燥物A,透析,取透析液,先经DEAE-52纤维素柱层析,再经丙烯葡萄糖凝胶S-300柱洗脱,取洗脱液浓缩,经磁分离,回收步骤(2)备用的干燥物A,产物经冷冻干燥,得冷冻干燥物,按质量份数计,取10份菊芋水溶性膳食纤维、50份冷冻干燥物、8份甘露醇、3份麦芽糊精、15份β-环状糊精,5℃条件下干燥30min,即得天然降脂食品添加剂。
活化斜面培养基:按质量份数计,取2份葡萄糖、13份蛋白胨、13份牛肉膏、3份NaCl、23份琼脂,pH 7. 0,121℃灭菌20min。
种子培养基:按质量份数计,取45份葡萄糖、35份玉米浆、13份豆粕水解液、3份糖蜜、2份质量分数为85%的磷酸、0.4份MgSO4·7H2O、3份KCl、0.003~0.005份FeSO4、0.002份MnSO4,pH 7. 0,121℃灭菌20min。
发酵培养基:按质量份数计,取45份葡萄糖、35份玉米浆、13份豆粕水解液、3份糖蜜、2份质量分数为85%的磷酸、0.4份MgSO4·7H2O、2份KCl、0.004份FeSO4、0.004份MnSO4、0.02份生物素,pH 7. 0,121℃灭菌20min。
一种天然降脂食品添加剂的制备方法,包括如下步骤:
(1)取六水合氯化铁按质量比1:3加入无水醋酸钠,得混合物,取混合物按质量比2:45加入乙二醇搅拌混合25min,再加入混合物质量25%的聚乙二醇,于反应釜中,升温至195℃搅拌混合9.5h,冷却至室温,过滤,取滤渣干燥,得干燥物;
(2)取干燥物按质量比1:85加入浓度为10mmol/L的Tris-HCl溶液,搅拌混合25min,得混合物A,取多巴胺盐酸盐按质量比2:95加入Tris-HCl 溶液,得混合物B,取混合物A按质量比4:3,于28℃搅拌混合4.5h,用磁铁收集所得产物,经超纯水洗涤,干燥,得干燥物A,备用;
(3)取山楂、甘薯按质量比3:2:2加入燕麦混合,得混合物C,取混合物按质量比1:8加入蒸馏水混合,匀浆,得匀浆液,取钝齿棒杆菌按质量比2:1加入酿酒酵母菌混合,得混合菌剂,取混合菌剂接种至活化斜面培养基中,于28℃培养3天,得活化菌种,于15W、距离紫外灯20cm处紫外照射18min,得预处理菌种,取预处理菌种按4%的接种量接种至种子培养基中,于28℃培养32h,得培养液,取匀浆液按质量比15:45加入发酵培养基中,得混合培养基,按4%的接种量接种接种至混合培养基中,再加入1%的海藻糖酶,于30℃发酵培养13天,得发酵液;
(4)取发酵液灭酶,离心,取上清液按质量比10:2:3加入氯仿、正丁醇搅拌混合25min,再加入上清液质量30%的步骤(2)备用的干燥物A,透析,取透析液,先经DEAE-52纤维素柱层析,再经丙烯葡萄糖凝胶S-300柱洗脱,取洗脱液浓缩,经磁分离,回收步骤(2)备用的干燥物A,产物经冷冻干燥,得冷冻干燥物,按质量份数计,取13份菊芋水溶性膳食纤维、55份冷冻干燥物、10份甘露醇、4份麦芽糊精、18份β-环状糊精,5℃条件下干燥35min,即得天然降脂食品添加剂。
活化斜面培养基:按质量份数计,取3份葡萄糖、15份蛋白胨、15份牛肉膏、4份NaCl、25份琼脂,pH 7. 0,121℃灭菌20min。
种子培养基:按质量份数计,取50份葡萄糖、40份玉米浆、15份豆粕水解液、5份糖蜜、3份质量分数为85%的磷酸、0.5份MgSO4·7H2O、4份KCl、0.005份FeSO4、0.005份MnSO4,pH7. 0,121℃灭菌20min。
发酵培养基:按质量份数计,取50份葡萄糖、40份玉米浆、15份豆粕水解液、5份糖蜜、3份质量分数为85%的磷酸、0.5份MgSO4·7H2O、4份KCl、0.005份FeSO4、0.005份MnSO4、0.03份生物素,pH 7. 0,121℃灭菌20min。
一种天然降脂食品添加剂的制备方法,包括如下步骤:
(1)取六水合氯化铁按质量比1:4加入无水醋酸钠,得混合物,取混合物按质量比3:50加入乙二醇搅拌混合30min,再加入混合物质量30%的聚乙二醇,于反应釜中,升温至200℃搅拌混合10h,冷却至室温,过滤,取滤渣干燥,得干燥物;
(2)取干燥物按质量比1:90加入浓度为10mmol/L的Tris-HCl溶液,搅拌混合30min,得混合物A,取多巴胺盐酸盐按质量比3:100加入Tris-HCl 溶液,得混合物B,取混合物A按质量比6:4,于30℃搅拌混合5h,用磁铁收集所得产物,经超纯水洗涤,干燥,得干燥物A,备用;
(3)取山楂、甘薯按质量比3:2:2加入燕麦混合,得混合物C,取混合物按质量比1:10加入蒸馏水混合,匀浆,得匀浆液,取钝齿棒杆菌按质量比2:1加入酿酒酵母菌混合,得混合菌剂,取混合菌剂接种至活化斜面培养基中,于30℃培养4天,得活化菌种,于15W、距离紫外灯20cm处紫外照射20min,得预处理菌种,取预处理菌种按5%的接种量接种至种子培养基中,于30℃培养36h,得培养液,取匀浆液按质量比20:50加入发酵培养基中,得混合培养基,按5%的接种量接种接种至混合培养基中,再加入1%的海藻糖酶,于35℃发酵培养15天,得发酵液;
(4)取发酵液灭酶,离心,取上清液按质量比12:3:4加入氯仿、正丁醇搅拌混合30min,再加入上清液质量40%的步骤(2)备用的干燥物A,透析,取透析液,先经DEAE-52纤维素柱层析,再经丙烯葡萄糖凝胶S-300柱洗脱,取洗脱液浓缩,经磁分离,回收步骤(2)备用的干燥物A,产物经冷冻干燥,得冷冻干燥物,按质量份数计,取15份菊芋水溶性膳食纤维、60份冷冻干燥物、12份甘露醇、5份麦芽糊精、20份β-环状糊精,5℃条件下干燥40min,即得天然降脂食品添加剂。
对比例:郑州市某公司生产的降脂食品添加剂。
将上述方法制备的实施例1、2、3样品和对比例对降血脂人群进行检测。其测试结果记录于表1。
测试项目 | 实施例1 | 实施例2 | 实施例3 | 对比例 |
受试人群 | 高血脂人群 | 高血脂人群 | 高血脂人群 | 高血脂人群 |
服用本品量 | 每天2次,每次1克 | 每天2次,每次1克 | 每天2次,每次1克 | 每天2次,每次1克 |
观察时间(天) | 30 | 30 | 30 | 30 |
降血脂程度 | 稍微下降 | 稍微下降 | 稍微下降 | 正常 |
由表1可知,本发明的降脂食品添加剂对高脂人群有明显的优良效果上,值得大力推广。
Claims (2)
1.一种天然降脂食品添加剂的制备方法,其特征在于,该制备方法包括如下步骤:
(1)取六水合氯化铁按质量比1:2~4加入无水醋酸钠,得混合物,取混合物按质量比1~3:40~50加入乙二醇搅拌混合20~30min,再加入混合物质量20~30%的聚乙二醇,于反应釜中,升温至190~200℃搅拌混合9~10h,冷却至室温,过滤,取滤渣干燥,得干燥物;
(2)取干燥物按质量比1:80~90加入浓度为10mmol/L的Tris-HCl溶液,搅拌混合20~30min,得混合物A,取多巴胺盐酸盐按质量比1~3:90~100加入Tris-HCl 溶液,得混合物B,取混合物A按质量比3~6:2~4,于25~30℃搅拌混合4~5h,用磁铁收集所得产物,经超纯水洗涤,干燥,得干燥物A,备用;
(3)取山楂、甘薯按质量比3:2:2加入燕麦混合,得混合物C,取混合物按质量比1:6~10加入蒸馏水混合,匀浆,得匀浆液,取钝齿棒杆菌按质量比2:1加入酿酒酵母菌混合,得混合菌剂,取混合菌剂接种至活化斜面培养基中,于25~30℃培养2~4天,得活化菌种,于15W、距离紫外灯20cm处紫外照射15~20min,得预处理菌种,取预处理菌种按2~5%的接种量接种至种子培养基中,于25~30℃培养24~36h,得培养液,取匀浆液按质量比10~20:40~50加入发酵培养基中,得混合培养基,按3~5%的接种量接种接种至混合培养基中,再加入1%的海藻糖酶,于25~35℃发酵培养10~15天,得发酵液;
(4)取发酵液灭酶,离心,取上清液按质量比9~12:1~3:2~4加入氯仿、正丁醇搅拌混合20~30min,再加入上清液质量20~40%的步骤(2)备用的干燥物A,透析,取透析液,先经DEAE-52纤维素柱层析,再经丙烯葡萄糖凝胶S-300柱洗脱,取洗脱液浓缩,经磁分离,回收步骤(2)备用的干燥物A,产物经冷冻干燥,按质量份数计,取10~15份菊芋水溶性膳食纤维、50~60份冷冻干燥物、8~12份甘露醇、3~5份麦芽糊精、15~20份β-环状糊精,5℃条件下干燥30~40min,即得天然降脂食品添加剂。
2.根据权利要求1所述的天然降脂食品添加剂的制备方法,其特征在于,所述步骤(3)中活化斜面培养基:按质量份数计,取1~3份葡萄糖、10~15份蛋白胨、10~15份牛肉膏、2~4份NaCl、20~25份琼脂,pH 7. 0,121℃灭菌20min;种子培养基:按质量份数计,取40~50份葡萄糖、30~40份玉米浆、10~15份豆粕水解液、2~5份糖蜜、1~3份质量分数为85%的磷酸、0.3~0.5份MgSO4·7H2O、1~4份KCl、0.003~0.005份FeSO4、0.003~0.005份MnSO4,pH 7. 0,121℃灭菌20min;发酵培养基:按质量份数计,取40~50份葡萄糖、30~40份玉米浆、10~15份豆粕水解液、2~5份糖蜜、1~3份质量分数为85%的磷酸、0.3~0.5份MgSO4·7H2O、1~4份KCl、0.003~0.005份FeSO4、0.003~0.005份MnSO4、0.01~0.03份生物素,pH 7. 0,121℃灭菌20min。
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