CN109380717A - 一种益生菌果蔬冻干粉及其制备方法 - Google Patents
一种益生菌果蔬冻干粉及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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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- 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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明提供的一种益生菌果蔬冻干粉,制作方法简易,将果蔬打浆后,经益生菌发酵,然后再经真空冷冻干燥即制得含有活性益生菌的发酵果蔬粉产品,其中益生菌活菌数高达107cfu/g~109cfu/g,而且富含SOD酶、黄酮类物质,具有增强免疫力、调节肠道菌群平衡及预防便秘和腹泻等功能。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种益生菌果蔬冻干粉及其制备方法。
背景技术
自由基是具有一个或者多个不成对电子的原子或基团,由于这些原子和基团欠缺了相配对的电子,会从其遇到的物质中争夺电子,使自身恢复电子平衡,因此存在于人体中的自由基会损伤人体的细胞壁、细胞膜、DNA及组织,破坏免疫系统,导致感染,增加癌症发生机率。人体新陈代谢每时每刻都在产生自由基,此外不良的生活环境,不规律的作息、饮食习惯及工作压力等都会引发自由基的产生。而广泛存在于生物体内的超氧化物歧化酶(Superoxide Dismutase, SOD),是O2 -自由基的天然清除剂,但是当人体内SOD含量不足时,将无法清除过量自由基,因此,为了维持酶的平衡、保证身体健康,人体每天需通过饮食补充SOD,而纯天然的果蔬即是SOD的重要来源。
益生菌是人和动物肠道中的宿主菌,是一群能够产生有益作用的微生物的总称,可提高宿主的健康水平。常用益生菌包括乳酸菌、双歧杆菌以及肠球菌。研究发现,乳酸菌对宿主的有益功能主要表现为以下几个方面:调节宿主胃肠道菌群平衡、治疗胃肠道疾病(便秘和腹泻)、产生细菌素抑制致病性细菌、降低胆固醇、抑制某些肠道细菌酶活性、促进乳糖的消化,抗氧化活性等。乳酸菌的益生功能与宿主的生理功能紧密联系,如果人和动物离开了乳酸菌就很难维持生命。
目前市场上缺乏具有天然功能性的益生菌产品,尤其是具有高抗氧化活性的天然益生菌产品。因此,利用多种具有抗氧化作用的果蔬经发酵制成的益生菌产品,必将受到人们的青睐,成为健康产业的热点。
发明内容
本发明的目的在于利用纯天然的果蔬原料,经益生菌发酵制成具有高抗氧化活性的益生菌果蔬冻干粉。
本发明的技术方案如下:
一种益生菌果蔬冻干粉,由以下重量份的果蔬原料制成:胡萝卜20~45份、西红柿10~20份、包菜10~15份、黄豆5~10份、苹果10~20份、草莓5~10份、火龙果15~20份、菠萝10~15份;所述益生菌果蔬冻干粉中益生菌活菌数为107 cfu/g~109cfu/g。
所述益生菌为植物乳杆菌、鼠李糖乳杆菌、瑞士乳杆菌、干酪乳杆菌、嗜热链球菌和罗伊氏乳杆菌中的一种或多种组合。
一种益生菌果蔬冻干粉的制备方法,具体包括以下步骤:
(1)将果蔬原料清洗干净、切块,与蔗糖、水按照(85~155:2~5:10~30)的质量比混合;
(2)将果蔬、糖、水混合物打浆;
(3)将打浆后的混合物灭菌,冷却后接入益生菌1~10份,置于发酵设备中,在35~40℃条件下发酵8~16h;
(4)发酵产物经真空冷冻干燥,即制得益生菌果蔬冻干粉。
所述果蔬原料包括:胡萝卜20~45份、西红柿10~20份、包菜10~15份、黄豆5~10份、苹果10~20份、草莓5~10份、火龙果15~20份、菠萝10~15份。
所述益生菌为植物乳杆菌、鼠李糖乳杆菌、瑞士乳杆菌、干酪乳杆菌、嗜热链球菌和罗伊氏乳杆菌中的一种或多种组合。
所述发酵产物先于-80℃冰箱中预冻2~4h,再经真空冷冻干燥器干燥3~4 d。
所述益生菌果蔬冻干粉中益生菌活菌数为107cfu/g~109cfu/g。
本发明提供的一种益生菌果蔬冻干粉,制作方法简易,将果蔬打浆后,经益生菌发酵,然后再经真空冷冻干燥即制得含有活性益生菌的发酵果蔬粉产品,其中益生菌活菌数高达107cfu/g~109cfu/g,而且富含SOD酶、黄酮类物质,具有增强免疫力、调节肠道菌群平衡及预防便秘和腹泻等功能。
附图说明
图1.本发明实施例中的一种益生菌果蔬冻干粉的制备流程。
图2.本发明实施例中的一种益生菌果蔬冻干粉的总抗氧化力测定结果。
图3.本发明实施例中的一种益生菌果蔬冻干粉的总黄酮类物质测定结果。
图4.本发明实施例中的一种益生菌果蔬冻干粉的SOD酶测定结果。
图5.本发明实施例中的基于黄嘌呤氧化酶偶联反应体系和WST-1的SOD酶活力检测原理图(XO:xanthine oxidase)。
具体实施方式
下面结合实施例,进一步阐述本发明的内容。
实施例1
按照图1所示的制备流程制备益生菌果蔬冻干粉,具体包括以下步骤:
(1)将果蔬原料清洗干净、切块,与蔗糖、水按照(85~155:2~5:10~30)的质量比混合;
(2)将果蔬、糖、水混合物打浆;
(3)将打浆后的混合物灭菌,冷却后接入益生菌1~10份,置于发酵设备中,在35~40℃条件下发酵8~16h;
(4)发酵产物先于-80℃冰箱中预冻2~4h,再经真空冷冻干燥器干燥3~4d,即制得益生菌果蔬冻干粉。
实施例2
按照如下步骤制备益生菌果蔬冻干粉:
(1)将果蔬原料清洗干净、切块,所述果蔬原料包括:胡萝卜25份、西红柿15份、包菜10份、黄豆5份、苹果10份、草莓8份、火龙果12份、菠萝15份;
将上述果蔬原料与蔗糖、水按照(85:2:13)的质量比混合;
(2)将果蔬、糖、水混合物打浆;
(3)将打浆后的混合物灭菌,冷却后接入益生菌4份,置于发酵设备中,在35~40℃条件下发酵10~12h;
所述益生菌为植物乳杆菌、鼠李糖乳杆菌、瑞士乳杆菌、干酪乳杆菌、嗜热链球菌和罗伊氏乳杆菌中的一种或多种组合;
(4)发酵产物先于-80℃冰箱中预冻2~4 h,再经真空冷冻干燥器在-10℃~-50℃条件下干燥3~4 d,即制得益生菌果蔬冻干粉。
对制得的益生菌果蔬冻干粉,分别测定其总抗氧化力、总黄酮类物质的含量以及SOD酶的含量。
1、总抗氧化力的测定
总抗氧化力测定采用ABTS法(试剂盒),其原理是ABTS在适当的氧化剂作用下氧化成绿色的ABTS·+,在抗氧化物存在时ABTS·+的产生会被抑制,在734nm或405nm测定ABTS·+的吸光度即可表征并计算出样品的总抗氧化能力。芦丁是一种天然抗氧化剂,也是一种黄酮,具有和维生素E相近的抗氧化能力,可用表征其它抗氧化物总抗氧化能力。例如,将芦丁的总抗氧化能力定义为1,相同浓度情况下,其它物质的抗氧化能力用其抗氧化能力与芦丁相比的倍数来表示。
以不同浓度的芦丁在730nm的吸光度值制作标准曲线,按照标准曲线计算益生菌果蔬冻干粉的总抗氧化力,结果如图2所示:未发酵的对照品,每mg果蔬冻干粉总抗氧化力为301.2ug芦丁;发酵的样品,每mg果蔬冻干粉的总抗氧化力为344.3ug芦丁,抗氧化力显著提高。
2、总黄酮类物质含量的测定
准确吸取0、0.4、0.8、1.2、1.6、2.0mL芦丁标准溶液,放入10mL容量瓶内(写明标记),分别加入2.0、1.6、1.2、0.8、0.4、0mL的60%乙醇溶液;再加入5%亚硝酸钠溶液0.5mL摇匀,放置6min;加入10%硝酸铝溶液0.5mL,放置6min;加入4%氢氧化钠溶液4.0mL,加60%乙醇定容,摇匀后,放置15min;在510nm(扫描得到的最大吸收波长)处测定吸光度。用0.0mL作为空白,以芦丁含量的浓度作为横坐标,一定浓度下所对应的吸光度作为纵坐标,制作标准曲线。
将益生菌果蔬冻干粉配成1mg/mL,分别吸取1.0mL放入10 mL容量瓶内,做好标记,加入60%乙醇2.0mL;加入5%亚硝酸钠溶液0.5mL摇匀,放置6min;加入10%硝酸铝溶液0.5mL,放置6min;加入4%氢氧化钠溶液4.0mL,摇匀后,以60%乙醇定容,放置15min;在510nm处测定吸光度,根据标准曲线计算益生菌果蔬粉中总黄酮类物质的含量,结果如图3所示:未发酵的对照品,每mg果蔬冻干粉总黄酮类物质的含量为104.1ug芦丁;发酵的产品,每mg益生菌果蔬冻干粉的总黄酮类物质的含量为189.2ug芦丁。
3、SOD酶含量的测定
运用总SOD活性检测试剂盒(WST法)(碧云天)进行检测,如图5所示。WST-1即2-(4-Iodophenyl)-3-(4-nitrophenyl)-5-(2,4-disulfophenyl)-2H-tetrazolium,monosodium salt。WST-1可以和黄嘌呤氧化酶催化产生的超氧化物阴离子反应产生水溶性的甲臜染料(formazan dye),该反应步骤可以被SOD所抑制。通过对WST-1产物的比色分析即可计算SOD的酶活力。
参考表1使用96孔板设置样品孔和各种空白对照孔,依次加入待测样品和其他各种溶液。37℃孵育20分钟,在450nm测定吸光度。
表1 样品及空白对照设置参考表
*如果样品有颜色或含有抗氧化物质,则需设置空白对照3,如果样品没有颜色并且也不含有抗氧化物则没有必要设置空白对照3。
**由于不同溶液可能对最终的吸光度读数产生影响,待测样品处于什么样的溶液中,对照溶液也应该使用什么溶液。
SOD酶活力计算公式如下:
抑制百分率=[(A空白对照1-A空白对照2)-(A样品-A空白对照3)]/(A空白对照1-A空白对照2)*100%
待测样品中SOD酶活力单位=检测体系中SOD酶活力单位=抑制百分率/(1-抑制百分率)
将益生菌果蔬冻干粉配成1mg/mL,取20uL测定吸光度值,结果如图4所示:未发酵的对照品,每mg果蔬冻干粉的SOD为20.1U/mg;发酵的产品,每mg益生菌果蔬冻干粉的SOD为49.08U/mg。
Claims (7)
1.一种益生菌果蔬冻干粉,其特征在于,由以下重量份的果蔬原料制成:胡萝卜20~45份、西红柿10~20份、包菜10~15份、黄豆5~10份、苹果10~20份、草莓5~10份、火龙果15~20份、菠萝10~15份;所述益生菌果蔬冻干粉中益生菌活菌数为107cfu/g~109cfu/g。
2.如权利要求1所述的益生菌果蔬冻干粉,其特征在于,所述益生菌为植物乳杆菌、鼠李糖乳杆菌、瑞士乳杆菌、干酪乳杆菌、嗜热链球菌和罗伊氏乳杆菌中的一种或多种组合。
3.一种益生菌果蔬冻干粉的制备方法,其特征在于,具体包括以下步骤:
(1)将果蔬原料清洗干净、切块,与蔗糖、水按照(85~155:2~5:10~30)的质量比混合;
(2)将果蔬、糖、水混合物打浆;
(3)将打浆后的混合物灭菌,冷却后接入益生菌1~10份,置于发酵设备中,在35~40℃条件下发酵8~16h;
(4)发酵产物经真空冷冻干燥,即制得益生菌果蔬冻干粉。
4.如权利要求3所述的制备方法,其特征在于,所述果蔬原料包括:胡萝卜20~45份、西红柿10~20份、包菜10~15份、黄豆5~10份、苹果10~20份、草莓5~10份、火龙果15~20份、菠萝10~15份。
5.如权利要求3所述的制备方法,其特征在于,所述益生菌为植物乳杆菌、鼠李糖乳杆菌、瑞士乳杆菌、干酪乳杆菌、嗜热链球菌和罗伊氏乳杆菌中的一种或多种组合。
6.如权利要求3所述的制备方法,其特征在于,所述发酵产物先于-80℃冰箱中预冻2-4h,再经真空冷冻干燥器干燥3-4d。
7.如权利要求3~6任一项所述的制备方法,其特征在于,所述益生菌果蔬冻干粉中益生菌活菌数为107cfu/g~109cfu/g。
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