CN110063501A - 一种多功能絮凝酵母干粉及其应用 - Google Patents
一种多功能絮凝酵母干粉及其应用 Download PDFInfo
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- CN110063501A CN110063501A CN201910367649.XA CN201910367649A CN110063501A CN 110063501 A CN110063501 A CN 110063501A CN 201910367649 A CN201910367649 A CN 201910367649A CN 110063501 A CN110063501 A CN 110063501A
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Classifications
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A23L2/39—Dry compositions
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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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
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- C—CHEMISTRY; METALLURGY
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- A—HUMAN NECESSITIES
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Mycology (AREA)
- Microbiology (AREA)
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- Hydrology & Water Resources (AREA)
- Environmental & Geological Engineering (AREA)
- Water Supply & Treatment (AREA)
- Organic Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
本发明公开了一种多功能絮凝酵母干粉,酵母干粉为具有絮凝功能的酵母在絮凝状态经冻干而成,功能絮凝酵母干粉集食用、水体净化、水质毒性检测功能于一体。压缩固态产品作为野外工作或灾难应急的口粮食用,磨成粉末状后可作为冲调饮品饮用;多功能絮凝酵母干粉还可利用其絮凝特性共沉降,作为净水剂净化野外水源;该产品还可以投入水源中培养,通过测定酵母生长情况对水质进行初级的毒性检测。本产品还具有营养丰富、质量轻、便于携带等多种优点。
Description
技术领域
本发明涉及食品领域、净水技术领域,涉及针对野外工作或灾难应急中同时提供食物、水质净化和水质毒性检验的产品,尤其涉及一种集食用、水体净化、水质毒性检测功能于一体的多功能絮凝酵母干粉。
背景技术
野外工作中食物和水源至关重要。目前野外工作的口粮主要由各类主食、副食的软罐头和硬罐头组成。虽然这类口粮相比较传统食物已具备体积小、质量轻、方便速食等优点,基本满足野外工作人员的基本能量需求。但是对于软包装罐头,其需采用无火焰口粮加热器自加热方式来实现其热食化;对于硬罐头产品,可采用固体燃料加热的方式来实现热食化,而加热器和燃料的携带就会一定程度上增加负重,降低其方便性。并且这些口粮在使用中会有部分主食品种(软包装的米饭罐头、面条罐头等)因淀粉回生而不能正常食用。因此,研制更便携、更安全稳定和更适合工作人员口味的便携式口粮是急需解决的课题。
相比较食物,水对于人体更为重要。野外工作人员体能消耗量大,需要更多的可饮用水。常用的饮用水净化技术包含混凝、沉淀或澄清、过滤和消毒。随着科技的迅速发展,水中有害物质逐渐增多,新的净水工艺如氧化工艺、吸附工艺以及膜处理技术发展起来。大型工作团队在野外工作时有时会配有净水车、运水车等给水装备,每个人也配发了净水器、饮水消毒丸等器材药剂。饮水消毒丸主要成分是氯,具备不错的消毒能力;常用的净水剂包括氧化铝和明矾等,其通过在水中形成絮凝混合物吸附水中不溶性杂质起到澄清水的目的。但是对于现有的给水措施,运水车爬坡能力弱、机动性不强,把水送到目的地比较困难;水壶贮备量小,灌装慢,背带细,奔跑时间长会勒肩膀;大型储水袋容易损坏;净水车虽然净水能力强,但持续工作时间短,经常需要保养维护;饮水消毒丸的味道令人难以接受。
总而言之,这些设备都会增加工作过程的负重和成本,降低人员工作效率,并且不具有检水检毒能力,而检水检毒是野外选择水源的关键程序。对于大部分的工作者只能检验水质的部分指标,大多凭目测和经验判断水质;野外适用的检水检毒箱也存在操作程序繁琐、定性不准确等问题。因此开发便携、高效、稳定安全以及具有检毒能力的净水剂是野外工作时后勤保障急需解决又一大难题。
发明内容
为了改善野外工作中的食品和净水方案,同时提高食材和设备的便携性、安全性以及降低成本等,本发明公开了一种集食用、水体净化、水质毒性检测功能于一体的多功能絮凝酵母干粉,所述多功能絮凝酵母干粉包括酵母干粉,所述酵母干粉为具有絮凝功能的酵母在絮凝状态经冻干而成。
进一步地,所述多功能絮凝酵母干粉还包括具有调味功能和/或改善口感的食品添加剂。
进一步地,所述食品添加剂包括海藻酸钠,所述海藻酸钠的浓度为0.1%-5%,优选为0.1%-1.0%,更优选为0.1%-0.2%。
为满足野外工作人员能量需求,此产品主要由具有絮凝性状的酵母干粉组成,其中含有人类所需的大部分营养物质,每100g酵母干粉中(表1)含有能量为356Kcal,蛋白质47.6g,脂肪1.7g,碳水化合物37.6g,膳食纤维7.9g,含有人体必需矿物质类钙、铁、磷等,含有可以转化为维生素A的胡萝卜素、维生素A、维生素B1、维生素B2、维生素B3等。除酵母干粉外,此产品添加适量海藻酸钠来改善其作为食物的口感,添加不同食品调味剂增添营养制成不同口味的单兵口粮或饮品,作为饼状口粮,其种添加适量的海苔粉或洋葱粉或番茄粉或辣椒粉或牛肉粉或芝士粉或肉松粉制成不同口味的压缩饼状食物;作为冲调类饮品,其中添加可可粉或椰子粉或咖啡粉或果味粉、葡萄糖、麦芽糊精制成不同口味的粉末状混合饮品。
表1每100g酵母干粉中的营养成分
本发明还公开了一种多功能絮凝酵母干粉在水体净化中的应用。制成的混合酵母压缩饼状或粉状产品在净水时,通过与水接触,絮凝酵母被活化,并快速进行生长繁殖,絮凝状的酵母呈团状交联,可实现水质的净化,发挥吸附降解杂质和毒性物质的作用。
本发明还提供了多功能絮凝酵母干粉在水质检测中的应用。该应用主要通过判断水中酵母生长情况进行检测。优选的,所述酵母生长情况通过检测的氧化还原电位的变化趋势进行判断。通过便携式氧化还原电位(ORP)监控仪判定酵母生长情况,通过细胞活性反映出水对真核细胞活性的毒性。
本发明的原理:
絮凝酵母目前主要应用于乙醇发酵,由于其能够在发酵过程中自动絮凝形成细胞团块与发酵产物分离,大大节约了产品纯化所需成本。絮凝特性也使絮凝酵母细胞具有净水的作用。其絮凝机理是酵母表面的糖蛋白与相邻细胞表面糖残基形成氢键,从而将不同细胞连接起来。已证实絮凝受到FLO相关基因的控制,通过调控FLO1、FLO5、FLO11基因表达可以调控酵母细胞的絮凝与解絮。
酵母是一种可食用且营养丰富的真菌微生物。现今,酵母工业已经形成了一个强大的生产体系,成为食品工业的重要组成部分。酵母具有质纯、发酵速度快、无杂菌污染等特点。酵母的蛋白质含量约占其干物质的50%,并含有脂肪、维生素B1、B2及烟酸等多种营养成分。目前酵母在食品工业上的应用主要集中于酿酒、食品、动物饲料等。此外,基于酵母还可生产食品添加剂和医药保健品等。
氧化还原电位(ORP)为溶液得失电子的能力,以毫伏(millivolt,mV)作为单位。ORP值高代表溶液获得电子能力较强,处于氧化状态;ORP值低代表溶液给出电子的能力增强,为还原状态。胞外的ORP值可以作为胞内电子转移和氧化还原平衡净结果的反映,ORP监控系统包括一个传感器和一个参比电极,传感器由惰性金属(如铂、铑、铱、金)构成,而参比电极通常是Ag/AgCl。通过监控ORP的变化情况可以反映出培养液中酵母细胞的活性。
因此本工作计划利用絮凝酵母的絮凝特性,开发其净水的功能,并使用酵母本身作为高蛋白含量的食品,解决野外生存中食物和水源的两个主要问题。并且利用细胞生长状态判断水体的生物安全性。
本发明的有益效果:
野外工作时食物和水源至关重要。尽管现已经有成熟的便携罐头食品和净水方案,但新的技术仍能极大地改善现状,如提高便携性、安全性、降低成本等。絮凝酵母本身营养丰富,其通过细胞表面糖蛋白相互黏联形成絮状物还具有净化水源的作用。将其制成干粉后便于携带并可长期保存,使用时加水溶开即可恢复细胞活性与絮凝性状。因此考虑将其应用于野外食品、净水及水体检测等方面:
1.食物来源:絮凝酵母蛋白含量高,能量密度大;不存在致病性,生物安全性高;用于食品行业,具有特殊的啤酒及面包香味,可作为野外工作备选的食物。
2.净化水源:絮凝酵母形成的絮状物能够有效沉降水中不溶性杂质;酵母细胞表面能够吸附重金属离子;具备生物活性细胞可以还原水中高价态重金属离子,降解可溶性有机物,实现水体净化并脱毒。
3.水质检测:酵母与动物细胞均为真核生物,能够满足酵母正常生长的水体环境对人体而言也相对安全。将絮凝酵母作为水质指示微生物在待测水样中生长,其细胞活性可通过水中氧化还原电位(ORP)来表征。酵母细胞活性的降低反映出水体对真核细胞的毒性作用,以此可以判断水源安全性。
因此,絮凝酵母干粉不仅可以作为食用蛋白的来源,还可作用作水体净化和水源安全检测指示物。酵母干粉能够长期保存,密度小便于携带,生物安全性高。因此建议装备以提高工作人员野外生存质量。
该产品将会为野外工作提供良好的后勤保障,既能为工作人员提供高质量的蛋白,又能帮助净化水质,还能检测水源的安全性,维护人员身体健康,保护其生命安全。相比于其他食品或净水产品,絮凝酵母干粉体积小,比重低,能量密度高,具有多种功能,适合携带,能有效减小载荷。
该产品同时满足了功能性和便携性的需求。能在现有基础上提升野外生存的质量。此外,对于这种消耗量大的后勤用品而言,每一个技术的进步与应用,都会为国家节省可观的财政支出。
附图说明
图1为絮凝酵母菌不同溶液内10小时中ORP的变化;
图2絮凝态细胞沉降水中不溶物杂质示意图;
图3絮凝酵母SPSC01对铬、铅、镉等重金属离子的去除率随时间的变化;
图4絮凝酵母的在重金属处理前后的絮凝率。
具体实施方式
以下参考说明书附图介绍本发明的多个优选实施例,使其技术内容更加清楚和便于理解。本发明可以通过许多不同形式的实施例来得以体现,本发明的保护范围并非仅限于文中提到的实施例。
实施例1
本产品的酵母来自于利用絮凝酵母进行乙醇发酵生产联产酵母或产生的废糟。举例为一个使用絮凝酵母进行酒精连续发酵并联产酵母工艺的具体过程:首先将试管斜面保存的酵母菌种在无菌条件下接入装有100mL生长培养基(酵母粉3g/L,蛋白胨3g/L,葡萄糖30g/L)的250mL锥形瓶中,在温度30℃和150r/min条件下进行摇床培养,培养24h后静置,使酵母颗粒沉降,倾去上清液,换入新鲜培养基,然后每天换1次新鲜培养基,当锥形瓶中颗粒酵母的浓度较高时,分瓶扩大培养,达到所需酵母量即可。然后将摇瓶种子和生长培养基接入种子发酵罐,采用半连续培养的操作方式,即连续流加培养基,间歇采出酵母培养液补充到后续各发酵罐中,培养过程的温度控制为30℃,稀释率为0.02h-1,pH值用氨水控制在4.2-4.6,通气量为960ml/min。反应器系统进入发酵状态后,主发酵罐温度控制在(33±0.3)℃,其余发酵罐温度控制在(32±0.3)℃。各发酵罐的pH值均控制在4.2-4.5。为了刺激酒精发酵过程中酵母细胞的增殖,控制各反应器的通气量为216ml/min。为了保证发酵终点的酒精和残糖浓度达到工业化生产的要求,基于反应器总有效容积的稀释率为0.05h-1。发酵过程中生产的絮凝酵母可用来制絮凝酵母干粉产品。
在制备酵母冻干粉时,将收集来的絮凝酵母沉淀物用水进行清洗,目的是去除培养基等杂质,清洗后进行过滤,将过滤洗净后的酵母细胞分装放入容器内首先在-80℃温度下进行预冻24h,预冻后转入冷冻干燥机进行冻干,持续冻干直至样品质量不再减少时冻干完成,菌泥被冻干成乳白色疏松多孔的固体,获得絮凝酵母冻干粉。举例为一个产品的具体配置配方:在酵母冻干粉中混合0.2%海藻酸钠,目的是改善其作为食物的口感,另外添加2%的海苔粉,目的是调节口味,并增加营养,最后使用机器压缩制成海苔口味的压缩饼状食物。
本产品为干粉状或饼状,皆可满足在野外工作中的便携性。在作为食品的使用时:其中粉末状干粉可直接在包装内或在合适的容器内根据个人口味不同加入一定比例的饮用水,稍加搅拌即可完全溶解,成为一杯兼具口味和营养的饮品;而饼状的产品在食用时为开袋即食,工作人员可根据自己的喜好选择口味,放入口中,稍加咀嚼即可吞咽,进入人体提供能量。
实施例2
本实施例主要阐述产品在需要净化野外水源时首先进行水质检测毒性时的一种使用方式。本产品分为粉末状和饼状,对于这两种形态的产品,在检测毒性时使用方式相同:取待检测水源100mL于容器内,打开酵母干粉包装袋后直接放入水中,稍加等待使用小型ORP监控仪监测所述容器内的絮凝酵母培养液的氧化还原电位,通过ORP水平的高低可以反映出培养液中酵母细胞的活性。测量时用可饮用水作为对照,混合1g干粉和100ml待测水样混合,便携式ORP设备插入混合液中自动记录测量10h内的ORP的下降曲线。如被测水溶液ORP值低于或等于对照组,则代表细胞代谢旺盛,活性良好,该水样适宜饮用;如被测水溶液ORP值高于对照组,则认为细胞几乎没有生长和代谢,水溶液中具有抑制细胞生长的有毒有害物质,差值达50mV以上,该水样不适合适宜饮用。图1为絮凝酵母菌在适宜饮用水样和有毒水样10小时内ORP的变化。酵母细胞活性的降低反映出水体对真核细胞的毒性作用,以此可以判断水源安全性。
实施例3
对于面积较大的自然水源,需从自然水源中取出待净化水于容器内,如大型水桶,小型水壶等,加入适宜比例的干粉状产品或饼状产品,稍加等待干粉的絮凝酵母就会被活化并大量生长繁殖,由于其絮凝的特性,可在容器中形成有一定厚度和密度的絮凝层,在絮凝过程中絮凝态细胞可以沉降水中的不溶物杂质,吸附重金属离子,还原水中高价态重金属离子,降解可溶性有机物,最终实现水质的净化并形成的絮凝体沉降在容器下层,此时上层澄清液为净化后的可饮用水。图2是絮凝酵母沉降水中不溶物杂质示意图。
絮凝酵母SPSC01对铬、铅、镉等重金属离子具有生物吸附作用,如图3所示,在模拟重金属污染的溶剂当中,观察到6h内絮凝酵母对三种重金属的去除率均可达50%以上,溶液内重金属浓度下降,减少水样用于饮用的毒性。此外,吸附重金属离子后絮凝酵母SPSC01的絮凝率也有所提高(图4),可加强絮凝细胞对不溶性杂质的沉降作用。
以上详细描述了本发明的较佳具体实施例。应当理解,本领域的普通技术人员无需创造性劳动就可以根据本发明的构思作出诸多修改和变化。因此,凡本技术领域中技术人员依本发明的构思在现有技术的基础上通过逻辑分析、推理或者有限的实验可以得到的技术方案,皆应在由权利要求书所确定的保护范围内。
Claims (10)
1.一种多功能絮凝酵母干粉,其特征在于,所述多功能絮凝酵母干粉包括酵母干粉,所述酵母干粉为具有絮凝功能的酵母在絮凝状态经冻干而成。
2.如权利要求1所述的多功能絮凝酵母干粉,其特征在于,所述多功能絮凝酵母干粉还包括具有调味功能和/或改善口感的食品添加剂。
3.如权利要求2所述的多功能絮凝酵母干粉,其特征在于,所述食品添加剂包括海藻酸钠。
4.如权利要求1所述的多功能絮凝酵母干粉,其特征在于,其特征在于,所述多功能絮凝酵母干粉形状为粉状或压缩饼状。
5.如权利要求4所述的多功能絮凝酵母干粉,所述粉状的冻干粉还进一步包括可可粉、椰子粉、咖啡粉、果味粉、葡萄糖和麦芽糊精中的一种或多种。
6.如权利要求4所述的多功能絮凝酵母干粉,所述压缩饼状冻干粉还进一步包括风味添加剂,所述风味添加剂为海苔粉或洋葱粉或番茄粉或辣椒粉或牛肉粉或芝士粉或肉松粉中的一种或多种。
7.如权利要求1-6所述的任意一项多功能絮凝酵母干粉在水体净化中的应用。
8.如权利要求1-6所述的任意一项多功能絮凝酵母干粉在水质检测中的应用。
9.如权利要求8所述的应用,其特征在于,所述水质检测中的应用通过判断水中酵母生长情况进行检测。
10.如权利要求9所述的应用,其特征在于,所述酵母生长情况通过检测的氧化还原电位的变化趋势进行判断。
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