CN108925989A - 一种预防肠胃疾病益生菌咀嚼片及其制备方法 - Google Patents
一种预防肠胃疾病益生菌咀嚼片及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种预防肠胃疾病益生菌咀嚼片，其原料包括：羊奶子、香椿、菇娘、乳酸菌、低聚糖、乳清蛋白粉、添加剂。本发明还提出益生菌咀嚼片的制备方法，包括如下步骤：将新鲜的羊奶子、香椿、菇娘经清洗和擦干后，粉碎，加入纯水、乳酸菌、低聚糖，并调节PH值，进行发酵制得发酵液；将发酵液过滤取滤液，经真空冻干制得酵素粉；将酵素粉、乳清蛋白粉、添加剂混合均匀，加入乙醇润湿，再经造粒、压制成片、干燥后制得益生菌咀嚼片。本发明制得益生菌咀嚼片可有效改善和预防肠胃疾病。
Description
技术领域
本发明涉及保健食品技术领域，尤其涉及一种预防肠胃疾病益生菌咀嚼片及其制备方法。
背景技术
咀嚼片系指于口腔中咀嚼后吞服的片剂，一般以淀粉、糊精、糖粉、乳糖等为稀释剂，以聚乙烯吡咯烷酮(DED)和淀粉浆等作为黏合剂，压片时为增加颗粒流动性还加入了适量润滑剂。咀嚼片的特点在于经嚼碎后表面积增大，易于溶解和吸收；口感好、服用方便；制备工艺简便，生产周期短。
胃肠病是常见病多发病，根本原因是人体保护性机制与损伤性机制失衡所致，有益菌组成的菌膜屏障遭到破坏、有害菌及其分泌的毒素侵袭肠胃黏膜所致。胃肠病历来被医家视为疑难之证，一方面在于引起胃病的原因很多，包括遗传、环境、饮食、药物、细菌感染等以及吸烟，过度酗酒都可引起，另一面在于难于根治，一旦得病，需要长期服药，停药后容易再次感染。如何制备一种可调理和预防肠胃疾病的咀嚼片是目前急需解决的技术问题。
发明内容
基于背景技术存在的技术问题，本发明提出了一种预防肠胃疾病益生菌咀嚼片及其制备方法，可改善和预防肠胃疾病。
本发明提出一种预防肠胃疾病益生菌咀嚼片，其原料按重量份包括：羊奶子50-70份，香椿20-30份，菇娘10-20份，乳酸菌4-8份，低聚糖1-3份，乳清蛋白粉1-3份，添加剂6-12份。
优选地，低聚糖为异麦芽低聚糖、环状糊精、牛乳低聚糖、海藻糖葡萄糖、木低聚糖、果糖低聚糖中的一种，优选为异麦芽低聚糖。
优选地，添加剂原料按重量分包括：山梨糖醇0.5-1.5份，硬脂酸镁1.5-2.5份，微晶纤维素4-8份。
本发明还提出上述预防肠胃疾病益生菌咀嚼片的制备方法，包括如下步骤：
S1、将新鲜的羊奶子、香椿、菇娘经清洗和擦干后，粉碎，加入纯水、乳酸菌、低聚糖，并调节PH值，进行发酵制得发酵液；
S2、将发酵液过滤取滤液，经真空冻干制得酵素粉；
S3、将酵素粉、乳清酸蛋白粉、添加剂混合均匀，加入乙醇润湿，再经造粒、压制成片、干燥后制得益生菌咀嚼片。
优选地，S1中纯水的重量为新鲜的羊奶子、香椿和菇娘总重量的2-4倍。
优选地，S1中采用乳酸调节PH值。
优选地，调节PH值为4.5-6。
优选地，S1中发酵温度为30-35℃，发酵时间为8-14天。
优选地，S3中干燥温度为30-40℃。
羊奶子富含多种氨基酸和维生素C，具有平喘、活血、止痢的功效，可治疗哮喘、虚咳、慢性支气管炎、肠炎、腹泻、风湿疼痛；香椿富含多种维生素和矿物质元素，具有祛风利湿、止血止痛的功效，可用于十二指肠溃疡，慢性胃炎、痢疾、泌尿道感染等；菇娘含大量氨基酸、维生素、矿物元素锌及不饱和脂肪酸，具有清热解毒、健胃益肠、预防疾病的功效；低聚糖为功能性甜味剂，具有调节肠道菌群、增强机体免疫力的功效；乳清蛋白粉可改善肠胃功能、增强机体抗疲劳能力的功效；本发明以羊奶子、香椿及菇娘为主料制得咀嚼片，可有效改善肠胃、预防疾病，本发明还加入了乳酸菌、低聚糖、乳清蛋白粉为功能助剂，调节肠胃、促进吸收、增强免疫力，进一步提高咀嚼片的功效。本发明采用主料、功能助剂及添加剂相互配合经发酵、真空冻干及压片步骤制得咀嚼片，一方面有利于主料中营养物质转换和溶出，并且还引入了多种新活性物质和生物酶，提高咀嚼片中营养物质吸收率及保健功效，另一方面可以改善咀嚼片的风味、口感。本发明制得益生菌咀嚼片，口感好、易吸收，可改善肠胃、预防疾病。
具体实施方式
下面，通过具体实施例对本发明的技术方案进行详细说明。
实施例1
一种预防肠胃疾病益生菌咀嚼片，其原料按重量份包括：羊奶子50份，香椿20份，菇娘10份，乳酸菌4份，异麦芽低聚糖1份，乳清蛋白粉1份，山梨糖醇0.5份，硬脂酸镁1.5份，微晶纤维素4份。
上述预防肠胃疾病益生菌咀嚼片的制备方法，包括如下步骤：
S1、将新鲜的羊奶子、香椿、菇娘经清洗和擦干后，粉碎，加入2倍重量的纯水、乳酸菌、异麦芽低聚糖，并调节PH值为4.5，在温度30℃发酵8天制得发酵液；
S2、将发酵液过滤取滤液，经真空冻干制得酵素粉；
S3、将酵素粉、乳清蛋白粉、硬脂酸镁和微晶纤维素混合均匀，加入乙醇润湿，再经造粒、压制成片后，在温度30℃干燥后制得益生菌咀嚼片。
实施例2
一种预防肠胃疾病益生菌咀嚼片，其原料按重量份包括：羊奶子70份，香椿30份，菇娘20份，乳酸菌8份，环状糊精3份，乳清蛋白粉3份，山梨糖醇1.5份，硬脂酸镁2.5份，微晶纤维素8份。
上述预防肠胃疾病益生菌咀嚼片的制备方法，包括如下步骤：
S1、将新鲜的羊奶子、香椿、菇娘经清洗和擦干后，粉碎，加入4倍重量的纯水、乳酸菌、环状糊精，并调节PH值为6，在温度35℃发酵14天制得发酵液；
S2、将发酵液过滤取滤液，经真空冻干制得酵素粉；
S3、将酵素粉、乳清蛋白粉、硬脂酸镁和微晶纤维素混合均匀，加入乙醇润湿，再经造粒、压制成片后，在温度40℃干燥后制得益生菌咀嚼片。
实施例3
一种预防肠胃疾病益生菌咀嚼片，其原料按重量份包括：羊奶子60份，香椿25份，菇娘15份，乳酸菌6份，牛乳低聚糖2份，乳清蛋白粉2份，山梨糖醇1份，硬脂酸镁2份，微晶纤维素6份。
上述预防肠胃疾病益生菌咀嚼片的制备方法，包括如下步骤：
S1、将新鲜的羊奶子、香椿、菇娘经清洗和擦干后，粉碎，加入3倍重量的纯水、乳酸菌、牛乳低聚糖，并调节PH值为5，在温度32℃发酵11天制得发酵液；
S2、将发酵液过滤取滤液，经真空冻干制得酵素粉；
S3、将酵素粉、乳清蛋白粉、硬脂酸镁和微晶纤维素混合均匀，加入乙醇润湿，再经造粒、压制成片后，在温度35℃干燥后制得益生菌咀嚼片。
实施例4
一种预防肠胃疾病益生菌咀嚼片，其原料按重量份包括：羊奶子55份，香椿23份，菇娘14份，乳酸菌5份，海藻糖葡萄糖1.3份，乳清蛋白粉1.4份，山梨糖醇0.7份，硬脂酸镁1.8份，微晶纤维素4.5份。
上述预防肠胃疾病益生菌咀嚼片的制备方法，包括如下步骤：
S1、将新鲜的羊奶子、香椿、菇娘经清洗和擦干后，粉碎，加入2.5倍重量的纯水、乳酸菌、海藻糖葡萄糖，并调节PH值为5.5，在温度30℃发酵10天制得发酵液；
S2、将发酵液过滤取滤液，经真空冻干制得酵素粉；
S3、将酵素粉、乳清蛋白粉、硬脂酸镁和微晶纤维素混合均匀，加入乙醇润湿，再经造粒、压制成片后，在温度34℃干燥后制得益生菌咀嚼片。
实施例5
一种预防肠胃疾病益生菌咀嚼片，其原料按重量份包括：羊奶子65份，香椿28份，菇娘17份，乳酸菌7.5份，木低聚糖2.8份，乳清蛋白粉1.8份，山梨糖醇1.2份，硬脂酸镁2.2份，微晶纤维素7.5份。
上述预防肠胃疾病益生菌咀嚼片的制备方法，包括如下步骤：
S1、将新鲜的羊奶子、香椿、菇娘经清洗和擦干后，粉碎，加入3.5倍重量的纯水、乳酸菌、木低聚糖，并调节PH值为5.8，在温度35℃发酵9天制得发酵液；
S2、将发酵液过滤取滤液，经真空冻干制得酵素粉；
S3、将酵素粉、乳清蛋白粉、硬脂酸镁和微晶纤维素混合均匀，加入乙醇润湿，再经造粒、压制成片后，在温度36℃干燥后制得益生菌咀嚼片。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (8)
1.一种预防肠胃疾病益生菌咀嚼片，其特征在于，其原料按重量份包括：羊奶子50-70份，香椿20-30份，菇娘10-20份，乳酸菌4-8份，低聚糖1-3份，乳清蛋白粉1-3份，添加剂6-12份。
2.根据权利要求1所述预防肠胃疾病益生菌咀嚼片，其特征在于，低聚糖为异麦芽低聚糖、环状糊精、牛乳低聚糖、海藻糖葡萄糖、木低聚糖、果糖低聚糖中的一种，优选为异麦芽低聚糖。
3.根据权利要求1或2所述预防肠胃疾病益生菌咀嚼片，其特征在于，添加剂原料按重量分包括：山梨糖醇0.5-1.5份，硬脂酸镁1.5-2.5份，微晶纤维素4-8份。
4.一种如权利要求1-3任一项所述预防肠胃疾病益生菌咀嚼片的制备方法，其特征在于，包括如下步骤：
S1、将新鲜的羊奶子、香椿、菇娘经清洗和擦干后，粉碎，加入纯水、乳酸菌、低聚糖，并调节PH值，进行发酵制得发酵液；
S2、将发酵液过滤取滤液，经真空冻干制得酵素粉；
S3、将酵素粉、乳清蛋白粉、添加剂混合均匀，加入乙醇润湿，再经造粒、压制成片、干燥后制得益生菌咀嚼片。
5.根据权利要求4所述预防肠胃疾病益生菌咀嚼片的制备方法，其特征在于，S1中纯水的重量为新鲜的羊奶子、香椿和菇娘总重量的2-4倍。
6.根据权利要求4或5所述预防肠胃疾病益生菌咀嚼片的制备方法，其特征在于，S1中采用乳酸调节PH值；优选地，调节PH值为4.5-6。
7.根据权利要求4-6任一项所述预防肠胃疾病益生菌咀嚼片的制备方法，其特征在于，S1中发酵温度为30-35℃，发酵时间为8-14天。
8.根据权利要求4-7任一项所述预防肠胃疾病益生菌咀嚼片的制备方法，其特征在于，S3中干燥温度为30-40℃。
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