CN109156592A - 一种富含乳铁蛋白的压片糖果制品及其制备方法 - Google Patents
一种富含乳铁蛋白的压片糖果制品及其制备方法 Download PDFInfo
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- CN109156592A CN109156592A CN201810985314.XA CN201810985314A CN109156592A CN 109156592 A CN109156592 A CN 109156592A CN 201810985314 A CN201810985314 A CN 201810985314A CN 109156592 A CN109156592 A CN 109156592A
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- lactoferrin
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- pressed candy
- bifidobacterium
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Abstract
本发明公开了一种富含乳铁蛋白的压片糖果制品及其制备方法，其中，富含乳铁蛋白压片糖果包括：玉米淀粉30‑60份、低聚异麦芽糖5‑25份、低聚果糖1‑10份、乳铁蛋白粉1‑15份、干姜粉5‑15份、甘草粉1‑10份、维生素C 1‑10份、硬脂酸镁1‑5份、双歧杆菌粉0.5‑5份、甜味剂5‑15份、酸味剂0.1‑5份。其中乳铁蛋白粉是由鲜牛乳或牛初乳经除酪蛋白，然后微滤超滤，最后冷冻干燥得到的，其乳铁蛋白含量占蛋白质含量的35％以上。本发明首次将乳铁蛋白、双歧杆菌、维生素C、干姜和甘草混合制备成压片糖果，具备较强的创新性。本专利中的有效成分均具有消炎抗菌以及营养作用，不仅具备较好的保健功能以及便携性，而且还具有独特的口感和风味。
Description
技术领域
本发明涉及压片糖果领域，尤其涉及一种富含乳铁蛋白的压片糖果制品及其制备方法。
背景技术
随着我国国民生活水平的日益提高，基本生活以得到保障，人们对自身的健康有了更高要求。而现在生活节奏快，压力大，饮食不规律，导致消化系统疾病越来越普遍。加上中国人习惯共同进食的“合餐”，为幽门螺旋杆菌等致病菌传播提供的温床。所以人们对改善消化系统的便携式产品的需求越来越大。本发明首次将乳铁蛋白、双歧杆菌、维生素C、干姜和甘草混合制备成压片糖果，本专利中的有效成分均具有消炎抗菌以及营养作用，具备较好的保健功能以及便携性。
乳铁蛋白(lactoferrin，LF)是乳汁中之中重要的非血红素铁结合糖蛋白。广泛分布于哺乳动物乳汁和其他多种组织及其分泌液中，人乳中乳铁蛋白浓度约为1.0～3.2mg/ml，是牛乳的十倍，含量仅次于酪蛋白。近十几年来，在生物学功能进行了广泛研究，目前已被证实的生物学功能可归纳为以下几方面：(1)参与铁代谢。国内学者张英华等实验表明，乳铁蛋白可提高肠细胞对铁的生物利用率，减少铁离子对胃肠道的刺激作用(2)抗微生物活性。根据Valenti P等人研究，表明对大肠杆菌、幽门螺旋杆菌等胃肠道有害菌具有一定的抑制和杀伤作用。(3)促进双歧杆菌生长，调节肠道菌群。Teraguchi等人发现已添加乳铁蛋白的母乳化奶粉哺育出生不久的婴儿，发现哺育前后的肠内菌丛得到调节，粪便中的双歧杆菌含量增加，pH降低。乳铁蛋白不仅可以抑制多种细菌和病毒，同时还可以刺激嗜酸乳杆菌和四种双歧杆菌的生长。(4)抗氧化作用。
双歧杆菌是一种重要的肠道有益微生物。双歧杆菌作为一种生理性有益菌，对人体健康具有以下多种功能：(1)生物屏障：YILDIRIM等研究发现，两岐双歧杆菌NCFB 1454能产生由核糖体合成的具有抑菌蛋白质作用的双歧菌素，预防和抑制致病菌生长繁殖。(2)营养作用：根据LEBLANC J G等人的研究表明控制维生素分解菌对宿主体内维生素分解，改善机体代谢功能，增加蛋白质的吸收速度，增加氮气的蓄积量，从根本上改善机体代谢紊乱现状。(3)抗衰老：研究证明，双歧杆菌能明显增加血液中过氧化物歧化酶的含量及其生物活性，有效促进机体内自由基的清除，将体内有害物质毒性降低90％，抑制血浆脂质过氧化反应，延缓机体衰老。双歧杆菌还具有抗肿瘤作用、免疫增强作用、改善胃肠道功能等多种重要的生理功能。
维生素C，又名抗坏血酸。全世界专家们的研究清楚地表明，每天吃新鲜水果，特别是富含维生素C的柑桔类水果，胃癌、食管癌、口腔癌、咽癌及宫颈癌的发病率会大大降低。维生素C还有捕捉游离的氧自由基、还原黑色素、促进胶原蛋白合成的作用。
干姜和甘草，是日常生活中常见的食材，也是中药中的重要药材，国内学者王梦等试验结果发现说明干姜中的干姜醇提取物有一定的抗炎作用。国内学者郭小丹针对甘草等中草药的组合效果表明针对幽门螺旋杆菌具有较好的抑制作用。
由于乳铁蛋白的热敏感性，加工过程中易收到热变性而失去生物活性，故普通酸奶或液体乳产品无法保留乳铁蛋白的的生物活性，因此本发明首次将乳铁蛋白、双歧杆菌、维生素C、干姜和甘草混合制备成压片糖果，本专利中的有效成分均具有消炎抗菌以及营养作用，将提取的乳铁蛋白冻干粉用于压片糖果中，不仅保持乳铁蛋白活性，且具备方便携带，口味独特的优点。
发明内容
本发明提供的一种富含乳铁蛋白的压片糖果，其特征是通过在新鲜牛乳或牛初乳中使用超滤膜过滤技术提取具有生物活性的乳铁蛋白，将之与双歧杆菌菌粉、维生素C、甘草粉、干姜粉等一起进行加工处理，制成压片糖果，本发明首次将乳铁蛋白、双歧杆菌、维生素C、干姜和甘草混合制备成压片糖果，本专利中的有效成分均具有消炎抗菌以及营养作用，具备较好的保健功能以及便携性，并且使乳铁蛋白的活性得到充分地利用。
本发明公开了一种富含乳铁蛋白的压片糖果制品及其制备方法，其中，富含乳铁蛋白压片糖果包括：玉米淀粉30-60份、低聚异麦芽糖5-25份、低聚果糖1-10份、乳铁蛋白粉1-15份、干姜粉5-15份、甘草粉1-10份、维生素C 1-10份、硬脂酸镁1-5份、双歧杆菌粉0.5-5份、甜味剂5-15份、酸味剂0.1-5份。
其中乳铁蛋白粉是由鲜牛乳或牛初乳经除酪蛋白，然后微滤超滤，最后喷雾干燥或冷冻干燥得到的，其乳铁蛋白含量占蛋白质含量的35％以上。本发明提出的富含乳铁蛋白的压片糖果不仅具有一定保健作用，而且还具有独特的口感和风味。
在本发明一些实施例中，所述甜味剂包括下列的至少之一：蔗糖、果葡糖浆、麦芽糖浆、葡萄糖、葡萄糖浆、乳糖、蜂蜜、糖醇、甜蜜素、阿斯巴甜、三氯蔗糖、安赛蜜以及木糖醇、纽甜、蔗糖、果葡糖浆和麦芽糖浆。由此，根据本发明实施例的压片糖果具有极佳的风味口感。
在本发明一些实施例中，所述酸味剂包括下列的至少之一：柠檬酸、乳酸、磷酸、酒石酸、苹果酸、偏酒石酸、乙酸、盐酸、己二酸、富马酸、氢氧化钠、碳酸钾、碳酸钠、柠檬酸钠、柠檬酸酸钾、碳酸氢三钠、柠檬酸一钠。由此，根据本发明使压片糖果进一步具有极佳的风味。
在本发明一些实施例中，所述甘草选自自制的新鲜甘草粉和购买的甘草粉末的至少一种。由此，可以进一步提高风味以及功能活性。
上述乳铁蛋白压片糖果由乳铁蛋白粉、双歧杆菌菌粉、甘草粉干姜粉经过混合配料、造粒、干燥、总混、压片和包装等步骤制备所得,具体包括以下步骤：
(1)乳铁蛋白粉的获得：由鲜牛乳或牛初乳经乳酸、柠檬酸或盐酸调节pH在4-5之间沉淀或凝乳酶pH5-6.5条件下凝乳后破碎，除去酪蛋白，得到乳清蛋白液。由乳清蛋白液过0.1-0.5μm的陶瓷膜，再过两次50kDa-150kDa的两种聚醚砜超滤膜得到无菌的乳铁蛋白溶液。将乳铁蛋白溶液放入-80℃到-40℃预冻20-48h后，在0.1-30Pa的压力、温度-80℃到-40℃以下的条件真空冷冻干燥12-48小时得到的乳铁蛋白粉。
(2)双歧杆菌菌粉的获得：将培养基培育的双歧杆菌放入冷冻保护液，倒入培养皿中，在-温度40到-80℃预冻时间24h-48h后，在压力0.1-30Pa、温度-80℃到-40℃条件下冷冻干燥24-48h冷冻干燥得到双歧杆菌菌粉。
(3)混合配料：所有原辅料均在无菌的条件下或杀菌后制得和存放。在无菌的条件下将玉米淀粉、维生素C、乳铁蛋白粉、双歧杆菌菌粉、低聚异麦芽糖、低聚果糖、干姜粉、甘草粉、酸味剂、甜味剂按比例混合。
(4)造粒：将混合好的粉剂倒入湿法造粒机中，选择12-16目筛网摇摆造粒。
(5)干燥：将制粒得到的压片原料颗粒轻微振荡,使均匀单层铺开,然后放入30一60℃无菌烘箱中继续烘干,使其含水量在5％以下。
(6)总混：在无菌的条件下将硬脂酸镁按比例加入到压片原料中再次混匀。
(7)压片、包装：压片将(4)步骤得到的颗粒加入压片机中进行压片,得到乳铁蛋白压片糖果。产品最后用复合铝箔袋真空包装。
具体实施方式
下面结合一些实例说明：
实施例1
由鲜牛乳经乳酸调节pH在4.6沉淀静置半小时，除去酪蛋白，得到乳清蛋白液。乳清蛋白液过0.5μm的陶瓷膜，再过150kDa、80kDa两种聚醚砜超滤膜得到无菌的乳铁蛋白溶液，-60℃预冻24h后，在13Pa的压力、-60℃条件下冷冻干燥48小时得到的乳铁蛋白粉。
培养基培育的双歧杆菌放入冷冻保护液，倒入培养皿中，-60℃预冻24h后，在13Pa的压力、-60℃条件下冷冻干燥48小时得到双歧杆菌菌粉。
将玉米淀粉50份、低聚异麦芽糖5份、低聚果糖5份、维生素C7.5份、乳铁蛋白粉10份、双歧杆菌菌粉0.5份、干姜粉10份、甘草粉5份、酸味剂2.5份、甜味剂2.5份配料混合。将混合好的粉剂倒入湿法造粒机中，选择16目筛网摇摆造粒。将制粒得到的压片原料颗粒轻微振荡,使均匀单层铺开,然后放入60℃烘箱中继续烘干,使其含水量在5％以下。在无菌的条件下将硬脂酸镁2份按比例加入到压片原料中再次混匀。将以上步骤得到的颗粒加入压片机中进行压片,得到乳铁蛋白压片糖果。产品最后用复合铝箔袋真空包装。
实施例2
由鲜牛乳经凝乳酶pH在6.0，温度在35℃，凝乳半小时，破碎10分钟后，沉淀静置半小时，除去酪蛋白，得到乳清蛋白液。乳清蛋白液过0.2μm的陶瓷膜，再过100kDa、80kDa两种聚醚砜超滤膜得到无菌的乳铁蛋白溶液，-70℃预冻24h后，在13Pa的压力、-70℃条件下冷冻干燥36小时得到的乳铁蛋白粉。
培养基培育的双歧杆菌放入冷冻保护液，倒入培养皿中，-70℃预冻24h后，在13Pa的压力、-70℃条件下冷冻干燥36小时得到双歧杆菌菌粉。
将玉米淀粉60份、低聚异麦芽糖5份、低聚果糖5份、维生素C5份、乳铁蛋白粉5份、双歧杆菌菌粉1份、干姜粉5份、甘草粉5份、酸味剂3.5份、甜味剂3.5份配料混合。将混合好的粉剂倒入湿法造粒机中，选择16目筛网摇摆造粒。将制粒得到的压片原料颗粒轻微振荡,使均匀单层铺开,然后放入55℃烘箱中继续烘干,使其含水量在5％以下。在无菌的条件下将硬脂酸镁2份按比例加入到压片原料中再次混匀。将以上步骤得到的颗粒加入压片机中进行压片,得到乳铁蛋白压片糖果。产品最后用复合铝箔袋真空包装。
实施例3
由鲜牛乳经乳酸调节pH在4.6沉淀静置半小时，除去酪蛋白，得到乳清蛋白液。乳清蛋白液过0.5μm的陶瓷膜，再过150kDa、80kDa两种聚醚砜超滤膜得到无菌的乳铁蛋白溶液，-80℃预冻48h后，在12.3Pa的压力、-80℃条件下冷冻干燥36小时得到的乳铁蛋白粉。
培养基培育的双歧杆菌放入冷冻保护液，倒入培养皿中，-80℃预冻48h后，在12.3Pa的压力、-80℃条件下冷冻干燥36小时得到双歧杆菌菌粉。
将玉米淀粉55份、低聚异麦芽糖4份、低聚果糖4份、维生素C7份、乳铁蛋白粉8份、双歧杆菌菌粉2份、干姜粉8份、甘草粉4份、酸味剂3份、甜味剂2份混合。将混合好的粉剂倒入湿法造粒机中，选择14目筛网摇摆造粒。将制粒得到的压片原料颗粒轻微振荡,使均匀单层铺开,然后放入50℃烘箱中继续烘干,使其含水量在5％以下。在无菌的条件下将硬脂酸镁3份按比例加入到压片原料中再次混匀。将以上步骤得到的颗粒加入压片机中压片,得到乳铁蛋白压片糖果。产品最后用复合铝箔袋真空包装。
Claims (7)
1.一种富含乳铁蛋白的压片糖果制品，其特征在于，有下属重量份的原料制备而成：玉米淀粉30-60份、低聚异麦芽糖5-25份、低聚果糖1-10份、乳铁蛋白粉1-15份、干姜粉5-15份、甘草粉1-10份、维生素C 1-10份、硬脂酸镁1-5份、双歧杆菌粉0.5-5份、甜味剂5-15份、酸味剂0.1-5份。
2.按照权利要求1所述的一种富含乳铁蛋白的压片糖果制品，其特征在于：所述的乳铁蛋白粉是由鲜牛乳或牛初乳经调pH或凝乳酶凝乳除去酪蛋白，过微滤，超滤得到乳铁蛋白溶液，而后通过冷冻干燥得到的乳铁蛋白纯度在35％以上的乳铁蛋白粉。
3.按照权利要求2所述一种富含乳铁蛋白的压片糖果制品，其中乳铁蛋白粉，其特征在于：由乳酸、柠檬酸或盐酸调节pH在4-5之间沉淀或凝乳酶pH5-6.5条件下凝乳后破碎，除去酪蛋白，得到乳清蛋白液。
4.按照权利要求2所述一种富含乳铁蛋白的压片糖果制品，其中的乳铁蛋白溶液，其特征在于：由乳清蛋白液过0.1-0.5μm的陶瓷膜，再过两次50kDa-150kDa的两种聚醚砜超滤膜。
5.按照权利要求2所述一种富含乳铁蛋白的压片糖果制品，其中的乳铁蛋白粉，其特征在于：预冻24-48h后，冷冻干燥24-48h冷冻干燥得到的乳铁蛋白粉。
6.按照权利要求1所述一种富含乳铁蛋白的压片糖果制品，其中的双歧杆菌菌粉，其特征在于：选取青春双歧杆菌、动物双歧杆菌、两歧双歧杆菌、短双歧杆菌、长双歧杆菌、婴儿双歧杆菌的一种或几种；且最终压片糖果含活性双歧杆菌大于1×108个/g。
7.如权利要求1-6中任一项所述的富含乳铁蛋白压片糖果的制备方法，其特征在于：将各种原辅料混合配料、造粒、干燥、总混、然后经旋转式压片机压片，包装成品。
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