CN109259026A - 一种复合益生菌饮料及其制备方法 - Google Patents
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Abstract
本发明提供了一种复合益生菌饮料,其由以下重量份的组分制成:益生菌18‑23份,咖啡豆壳提取物4‑5份,贝叶多孔菌提取物1‑2份,低聚糖2‑3份,甜味剂5‑10份,增稠剂0.1‑0.2份,聚甘油脂肪酸酯0.3‑0.4份,水55‑70份。本发明还提供了该复合益生菌饮料的制备方法。本发明所提供的复合益生菌饮料营养丰富,且具有较好的抗氧化、清新口气的性能以及热稳定性。
Description
技术领域
本发明涉及一种复合益生菌饮料及其制备方法。
背景技术
益生菌是一类通过改善宿主肠道微生物菌群的平衡而发挥作用的活性微生物,是人体肠道重要的生理菌,能够促进肠内微生物菌群的生态平衡,具有改善肠道菌群结构、促进肠道中有益菌的增殖、抑制有害菌的生长、提高机体免疫力、降低胆固醇等生理功效,对于高血压、高血脂、心脏病、糖尿病和癌症的防治有着重要意义。随着人们保健意识的增强及微生态学相关科学技术的发展,消费者也越来越意识到益生菌在促进人体健康和预防疾病中的重要性。近年来,益生菌在功能食品中的开发应用成为功能食品的一个研究热点,并将成为功能食品发展的重要领域。
中国专利申请CN201410752388.0公开了“一种复合益生菌发酵荔枝乳酸菌饮料的制备方法”,属于荔枝乳酸菌饮料制备领域;该荔枝乳酸菌饮料由以下成分制得:浓缩荔枝汁10-20份、保加利亚乳杆菌1-3份、嗜热链球菌2-4份、双歧杆菌1-3份、黄原胶10-15份、果胶5-10份、CMC10-15份、白砂糖10-20份、柠檬酸5-15份;制备工艺是:在浓缩荔枝汁中接种,发酵,后熟,添加稳定剂、糖液、水、酸味剂,破碎凝乳,混合配料,均质,无菌灌装。该发明虽然风味十足、营养较高,但是存在功能比较单一、热稳定性较差的缺陷。
发明内容
本发明要解决的技术问题是提供一种复合益生菌饮料,其营养丰富,且具有较好的抗氧化、清新口气的性能以及热稳定性。
为解决上述技术问题,本发明的技术方案是:
一种复合益生菌饮料,其由以下重量份数的组分制成:益生菌18-23份,咖啡豆壳提取物4-5份,贝叶多孔菌提取物1-2份,低聚糖2-3份,甜味剂5-10份,增稠剂0.1-0.2份,聚甘油脂肪酸酯0.3-0.4份,水55-70份。
进一步地,所述益生菌为嗜酸乳杆菌。
进一步地,所述咖啡豆壳提取物的制备步骤为:
将咖啡豆壳粉碎后过50目筛得到咖啡豆壳粉末,将咖啡豆壳粉末加入15倍重量的体积分数为60%的乙醇溶液中,转入超声波清洗器中,400W超声功率条件下超声提取35分钟得到提取液,将提取液抽滤后得到的滤液用石油醚萃取,取下层清液烘干后得到咖啡豆壳提取物。
进一步地,所述贝叶多孔菌提取物的制备步骤为:
将贝叶多孔菌粉碎后过80目筛得到贝叶多孔菌粉末,将贝叶多孔菌粉末加入20倍重量的体积分数为80%的乙醇溶液中,加热至75℃后提取8小时得到浸膏,将浸膏用乙酸乙酯萃取后得到萃取液,将萃取液减压浓缩至稠膏状,冷冻干燥后得到贝叶多孔菌提取物。
进一步地,所述低聚糖为低聚异麦芽糖。
进一步地,所述甜味剂为甜菊糖。
进一步地,所述增稠剂为羧甲基纤维素钠。
进一步地,所述水为纯净水。
本发明要解决的另一技术问题是提供上述复合益生菌饮料的制备方法。
为解决上述技术问题,技术方案是:
一种复合益生菌饮料的制备方法,包括以下步骤:
按重量份称取各组分,将除了益生菌之外的组分搅拌至混合均匀,加热至80℃后灭菌15分钟,然后加入益生菌,42℃下培养3小时,降温至4℃后熟化12小时,然后在无菌条件下灌装得到复合益生菌饮料成品。
与现有技术相比,本发明具有以下有益效果:
1)本发明中益生菌的主要成分为嗜酸乳杆菌,能使肠道内的菌群恢复正常平衡,抑制腐败菌的增殖,具有很好的营养保健作用。
2)咖啡豆是用于制作咖啡的植物果实,在咖啡制作过程中,咖啡豆的外壳部分会被弃去,造成浪费,对环境也不利,本发明将咖啡豆壳收集后通过超声辅助提取法提取得到咖啡豆壳提取物,其具有较好的抗氧化活性,还能有效清除口气,因此能大幅提高复合益生菌饮料的抗氧化和清新口气性能。
3)贝叶多孔菌又名栗蘑、灰树花,是一种可食用的多孔菌,本发明将其通过醇提法提取得到贝叶多孔菌提取物,其也具有较高的抗氧化活性,能与咖啡豆壳提取物产生协同作用,从而进一步提高本发明的抗氧化性能。
4)聚甘油脂肪酸酯是一种多羟基酯类非离子型表面活性剂,其能有效改善各组分的分散性,有利于进一步发挥出本发明的各项性能;此外,聚甘油脂肪酸酯还具有极佳的热稳定性能,因此还能大大提高本发明的热稳定性。
具体实施方式
下面将结合具体实施例来详细说明本发明,在此本发明的示意性实施例及其说明用来解释本发明,但并不作为对本发明的限定。
实施例1-6
按照表1比例(以重量份数计)制备复合益生菌饮料:
表1
实施例1-6的制备方法包括以下步骤:
(1)将咖啡豆壳粉碎后过50目筛得到咖啡豆壳粉末,将咖啡豆壳粉末加入15倍重量的体积分数为60%的乙醇溶液中,转入超声波清洗器中,400W超声功率条件下超声提取35分钟得到提取液,将提取液抽滤后得到的滤液用石油醚萃取,取下层清液烘干后得到咖啡豆壳提取物;
(2)将贝叶多孔菌粉碎后过80目筛得到贝叶多孔菌粉末,将贝叶多孔菌粉末加入20倍重量的体积分数为80%的乙醇溶液中,加热至75℃后提取8小时得到浸膏,将浸膏用乙酸乙酯萃取后得到萃取液,将萃取液减压浓缩至稠膏状,冷冻干燥后得到贝叶多孔菌提取物;
(3)按重量份称取各组分,将除了嗜酸乳杆菌之外的组分搅拌至混合均匀,加热至80℃后灭菌15分钟,然后加入嗜酸乳杆菌,42℃下培养3小时,降温至4℃后熟化12小时,然后在无菌条件下灌装得到复合益生菌饮料成品。
对比实施例1
组分中不包括咖啡豆壳提取物,其他组分以及制备方法与实施例4相同。
对比实施例2
组分中不包括贝叶多孔菌提取物,其他组分以及制备方法与实施例4相同。
对比实施例3
组分中不包括聚甘油脂肪酸酯,其他组分以及制备方法与实施例4相同。
对照例
对照例是申请号为CN201410752388.0的中国专利的实施例1。
实验例一:抗氧化性能测试
采用FRAP法测定各饮料的总抗氧化能力,总抗氧化能力数值越高证明抗氧化性能越好,测试结果如表2所示:
总抗氧化能力(mmol Trolox/100mL) | |
实施例1 | 0.1358 |
实施例2 | 0.1361 |
实施例3 | 0.1352 |
实施例4 | 0.1379 |
实施例5 | 0.1373 |
实施例6 | 0.1366 |
对比实施例1 | 0.1257 |
对比实施例2 | 0.1244 |
对比实施例3 | 0.1305 |
对照例 | 0.0080 |
表2
由表2可看出,本发明实施例1-6的总抗氧化能力数值均远高于对照例,表明本发明具有较好的抗氧化性能,其中实施例4的抗氧化性能最好。对比实施例1-3的部分组分与实施例4不同,其中对比实施例1、2的总抗氧化能力数值均下降不少,说明咖啡豆壳提取物和贝叶多孔菌提取物均能有效提高抗氧化性能;对比实施例3的总抗氧化能力数值的下降幅度小于对比实施例1、2,说明聚甘油脂肪酸酯能有效提高咖啡豆壳提取物和贝叶多孔菌提取物的分散性。
实验例二:清新口气性能测试
测试方法为:选取70名有口臭的志愿者,平均分成10组,每组患者每天饮用实施例1-6、对比实施例1-3以及对照例两次,每次饮用120ml,1周后观察患者的临床情况:(1)显效:口臭消失;(2)有效:口臭有明显改善;(3)无效:口臭无明显改善。计算出清新口气有效率,清新口气有效率=(显效+有效)的志愿者数/志愿者总数×100%,测试结果如表3所示:
清新口气有效率(%) | |
实施例1 | 100 |
实施例2 | 100 |
实施例3 | 100 |
实施例4 | 100 |
实施例5 | 100 |
实施例6 | 100 |
对比实施例1 | 14.3 |
对比实施例2 | 100 |
对比实施例3 | 71.4 |
对照例 | 14.3 |
表3
由表3可看出,本发明实施例1-6的清新口气有效率均远高于对照例,表明本发明具有较好的清新口气性能。对比实施例1-3的部分组分与实施例4不同,其中对比实施例1的清新口气有效率大幅度下降,说明咖啡豆壳提取物是改善清新口气性能的关键;对比实施例2的清新口气有效率与实施例1-6一样,说明贝叶多孔菌提取物对清新口气性能没有影响;对比实施例3的清新口气有效率小幅度下降,说明聚甘油脂肪酸酯能有效提高咖啡豆壳提取物的分散性。
实验例三:热稳定性测试
将各饮料从冷藏库中取出置于30℃的环境中,2小时后观测饮料的变质情况,测试结果如表4所示:
表4
由表4可看出,本发明实施例1-6均未出现变质情况,表明本发明具有较好的热稳定性。对比实施例1-3的部分组分与实施例4不同,其中对比实施例1、2未出现变质情况,说明咖啡豆壳提取物和贝叶多孔菌对热稳定性没有影响;对比实施例3与对照例一样出现变质情况严重的现象,说明聚甘油脂肪酸酯是提高热稳定性的关键。
上述实施例仅例示性说明本发明的原理及其功效,而非用于限制本发明。任何熟悉此技术的人士皆可在不违背本发明的精神及范畴下,对上述实施例进行修饰或改变。因此,举凡所属技术领域中具有通常知识者在未脱离本发明所揭示的精神与技术思想下所完成的一切等效修饰或改变,仍应由本发明的权利要求所涵盖。
Claims (9)
1.一种复合益生菌饮料,其特征在于:其由以下重量份数的组分制成:益生菌18-23份,咖啡豆壳提取物4-5份,贝叶多孔菌提取物1-2份,低聚糖2-3份,甜味剂5-10份,增稠剂0.1-0.2份,聚甘油脂肪酸酯0.3-0.4份,水55-70份。
2.根据权利要求1所述的一种复合益生菌饮料,其特征在于:所述益生菌为嗜酸乳杆菌。
3.根据权利要求1所述的一种复合益生菌饮料,其特征在于:所述咖啡豆壳提取物的制备步骤为:
将咖啡豆壳粉碎后过50目筛得到咖啡豆壳粉末,将咖啡豆壳粉末加入15倍重量的体积分数为60%的乙醇溶液中,转入超声波清洗器中,400W超声功率条件下超声提取35分钟得到提取液,将提取液抽滤后得到的滤液用石油醚萃取,取下层清液烘干后得到咖啡豆壳提取物。
4.根据权利要求1所述的一种复合益生菌饮料,其特征在于:所述贝叶多孔菌提取物的制备步骤为:
将贝叶多孔菌粉碎后过80目筛得到贝叶多孔菌粉末,将贝叶多孔菌粉末加入20倍重量的体积分数为80%的乙醇溶液中,加热至75℃后提取8小时得到浸膏,将浸膏用乙酸乙酯萃取后得到萃取液,将萃取液减压浓缩至稠膏状,冷冻干燥后得到贝叶多孔菌提取物。
5.根据权利要求1所述的一种复合益生菌饮料,其特征在于:所述低聚糖为低聚异麦芽糖。
6.根据权利要求1所述的一种复合益生菌饮料,其特征在于:所述甜味剂为甜菊糖。
7.根据权利要求1所述的一种复合益生菌饮料,其特征在于:所述增稠剂为羧甲基纤维素钠。
8.根据权利要求1所述的一种复合益生菌饮料,其特征在于:所述水为纯净水。
9.根据权利要求1~8任意一项所述的一种复合益生菌饮料的制备方法,其特征在于:包括以下步骤:
按重量份称取各组分,将除了益生菌之外的组分搅拌至混合均匀,加热至80℃后灭菌15分钟,然后加入益生菌,42℃下培养3小时,降温至4℃后熟化12小时,然后在无菌条件下灌装得到复合益生菌饮料成品。
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