CN110089763A - 一种益生菌牦牛乳多肽蛋白粉及其制备方法 - Google Patents
一种益生菌牦牛乳多肽蛋白粉及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种益生菌牦牛乳多肽蛋白粉及其制备方法,属于乳制品领域。一种益生菌牦牛乳多肽蛋白粉,由下列重量份的原料组成:大豆分离蛋白25‑30份、乳清蛋白40‑45份、牦牛乳蛋白多肽粉7‑10份、益生菌0.46‑0.8份、酪蛋白酸钠7‑10份、低聚果糖3‑6份、低聚半乳糖5‑7份和草莓粉1.2‑1.49份。本发明添加的益生菌与大豆分离蛋白和乳清蛋白相互配伍,能有效地提高益生菌的存活率,并为益生菌的生长提供必需的氨基酸。本发明添加的牦牛乳多肽和益生菌与各原料结合对人体更具有保健作用。本发明采用的发酵法成本低,能有效解决酶解过程中产生苦味肽的问题,能提高食物的感官品质和营养价值。
Description
技术领域
本发明属于乳制品领域,具体涉及一种益生菌牦牛乳蛋白多肽蛋白粉。
背景技术
研究表明,益生菌对机体的健康生理具有多种作用,能够抑制肠内有害菌促进肠内有益菌的增殖, 或者减少病原体繁殖生长的营养物质, 在肠道中形成“竞争排斥”的生态平衡环境,同时,产生发酵非消化淀粉的酶, 而这些非消化淀粉是肠道微生物群落的主要能源物质,另外机体可以利用肠道益生菌产生的短链脂肪酸防止胆汁对 DNA的损害,清除自由基,并调节自身细胞活性。
随着社会的发展进步,工作节奏的加快,越来越多的人忽视自身营养问题,再加上膳食的不均衡,结构单一,导致很多潜在疾病的爆发,如:肠道菌群失衡造成的腹泻、便秘、消化不良,蛋白质的缺乏造成的机体代谢失常、免疫力低下等。因此,研究一款能防止并改善以上病症的保健品,对于上班人群很有必要,同时,其具有很大的市场潜能。
发明内容
本发明的目的在于提供一种含有益生菌的牦牛乳多肽蛋白粉。
本发明另一个目的在于提供一种益生菌牦牛乳多肽蛋白粉的制备方法,以解决酶解过程中产生苦味肽的问题。
本发明所采用的技术方案是,一种益生菌牦牛乳多肽蛋白粉,由下列重量份的原料组成:大豆分离蛋白25-30份、乳清蛋白40-45份、牦牛乳蛋白多肽粉7-10份、益生菌0.46-0.8份、酪蛋白酸钠7-10份、低聚果糖3-6份、低聚半乳糖5-7份和草莓粉1.2-1.49份。
作为本发明的进一步改进,益生菌的重量份组成如下:双歧杆菌0.1-0.2份、嗜酸乳杆菌0.1-0.2份、保加利亚乳杆菌0.1-0.2份和嗜热链球菌0.16-0.2份。
上述的一种益生菌牦牛乳多肽蛋白粉的制备方法,包括如下步骤:
A、发酵:将枯草芽孢杆菌活化,振荡培养6-12h,得到菌液,再以新鲜牦牛乳为底物混合菌液发酵,结束后经高压灭菌得到混合产物;所得菌液菌数大于1×109 cfu/mL。
B、离心:将灭菌后的混合产物在5000-6000 r/min离心机中离心10-15 min,得到上清液;
C、超滤:将得到的上清液经 0.45-0.55μm 滤膜过滤,去除菌体及残渣;采用截留分子量为 10 -12kDa的超滤离心管对膜过滤液进行分离,转速4000-5000r/min,时间5-10min,再经冷冻干燥得到牦牛乳蛋白多肽产品;
D、原辅料混合:将冷冻干燥好的牦牛乳蛋白多肽和除去益生菌的各原料充分混匀,在70-80℃下杀菌5-10s,冷却混入益生菌后包装,及得成品。
作为本发明的进一步改进,所述步骤A,混合菌液发酵的具体步骤为将底物质量浓度为70- 80 份/mL 牦牛乳接种体积分数为2.5-3%菌液,30-36 ℃,135 r/min 振荡培养发酵 60-70 h,发酵结束后120 ℃高压灭5-10min。
本发明具有以下优点:
(1)本发明添加的大豆分离蛋白中蛋白质含量在90%以上,氨基酸种类有近20种,并含有人体必需氨基酸,其营养丰富,不含胆固醇。乳清蛋白中脂肪、乳糖含量低,但它含有β-乳球蛋白、α-乳白蛋白、免疫球蛋白,还有其他多种活性成分,两者结合且剂量安全,能够在为人体补充充足蛋白质的同时能提高人体自身免疫力,同时还有抗衰老、抗癌等功效。
(2)本发明添加的益生菌与大豆分离蛋白和乳清蛋白相互配伍,能有效地提高益生菌的存活率,并为益生菌的生长提供必需的氨基酸。
(3)本发明添加的乳清蛋白、大豆分离蛋白与牦牛乳多肽相互搭配,能为人体提供丰富的蛋白质以及充足的维生素与矿物质,其营养全面,更有益于健康。
(4)本发明添加的牦牛乳多肽与益生菌相结合,增强产品的免疫力功效,且多肽类物质提供的矿物质与维生素能有效的促进肠道益生菌的生长,二者协同作用,相互促进。
(5)本发明添加的益生菌多了保加利亚乳杆菌和嗜热链球菌,其对人体的免疫效果更加显著,本发明四种菌种,互利共生,能够促进人体矿物质与维生素的吸收,并能有效地防止与缓解乳糖不耐症。
(6)乳清蛋白、大豆分离蛋白和保加利亚乳杆菌、嗜热链球菌结合,为菌种的生长提供必需的氨基酸。
(7)牦牛乳蛋白多肽与益生菌结合,为菌种提供其生长所需的钙、铁等矿物质及维生素。
(8)本发明牦牛乳多肽制备工艺采用的发酵法成本低,能有效解决酶解过程中产生苦味肽的问题,提高食物的感官品质和营养价值。
(9)本发明添加的草莓粉经过做感官实验,对比滋味与气味,75%的人相对于其他果粉而更喜欢草莓口味果粉。
(10)添加的低聚果糖、低聚半乳糖能够增加益生菌的活性,刺激益生菌为人体代谢具有生理作用的代谢产物。
具体实施方式
下面的实施例可以进一步说明本发明,但不以任何方式限制本发明。
实施例中的双歧杆菌、嗜酸乳杆菌、保加利亚乳杆菌和嗜热链球菌为现有产品。牦牛乳蛋白多肽是由鲜牦牛乳为原料经过发酵法制备的多肽产品,为现有产品。其他原料也为现有产品。
实施例1
各原料组成如下(克 /100 克蛋白粉)
大豆分离蛋白28g、乳清蛋白43g、牦牛乳蛋白多肽粉9g、酪蛋白酸钠10g、双歧杆菌0.2g、嗜酸乳杆菌0.2g、保加利亚乳杆菌0.2g、嗜热链球菌0.2g、低聚果糖3g、低聚半乳糖5g、草莓粉1.2g。
该益生菌牦牛乳多肽蛋白粉的制备工艺,包括以下步骤:
A、发酵:将枯草芽孢杆菌活化,振荡培养6h,得到菌液,再以新鲜牦牛乳为底物混合菌液发酵,其中底物质量浓度为 80 g/mL 牦牛乳接种体积分数为 2.7%菌液,36 ℃,135 r/min 振荡培养发酵 70 h,发酵结束后120 ℃高压灭菌10min。
B、离心:将灭菌后的混合产物在5000 r/min离心机中离心10 min,得到上清液。
C、超滤:将得到的上清液经 0.45 μm 滤膜过滤,去除菌体及残渣;采用截留分子量为 10 kDa、的超滤离心管对膜过滤液进行分离(4 000 r/min,5 min),再经冷冻干燥得到牦牛乳蛋白多肽产品。
D、原辅料混合:将冷冻干燥好的牦牛乳蛋白多肽和除去益生菌的各原料充分混匀,在70℃下杀菌5s,冷却混入益生菌后包装,及得成品。
实施例2
各原料组成如下(克 /100 克蛋白粉)
大豆分离蛋白25g、乳清蛋白45g、牦牛乳蛋白多肽粉10g、酪蛋白酸钠7g、双歧杆菌0.15g、嗜酸乳杆菌0.15g、保加利亚乳杆菌0.1g、嗜热链球菌0.18g、低聚果糖5g、低聚半乳糖6g、草莓粉1.42g。
生产方法,包括以下步骤:
A发酵:将枯草芽孢杆菌活化,振荡培养9h,得到菌液,再以新鲜牦牛乳为底物混合菌液发酵,其中底物质量浓度为70 g/mL 牦牛乳接种体积分数为3%菌液,36 ℃,135 r/min 振荡培养发酵 70 h,发酵结束后120 ℃高压灭菌10min。
B离心:将灭菌后的混合产物在6 000 r/min离心机中离心12 min,得到上清液。
C超滤:将得到的上清液经 0.45 μm 滤膜过滤,去除菌体及残渣;采用截留分子量为 10 kDa、的超滤离心管对膜过滤液进行分离(4 000 r/min,8min),再经冷冻干燥得到牦牛乳蛋白多肽产品。
D将冷冻干燥好的牦牛乳蛋白多肽和除去益生菌的各原料充分混匀,在75℃下杀菌8s,冷却混入益生菌后包装,及得成品。
实施例3
各原料组成如下(克 /100 克蛋白粉)
大豆分离蛋白30g、乳清蛋白40g、牦牛乳蛋白多肽粉7g、酪蛋白酸钠8g、双歧杆菌0.1g、嗜酸乳杆菌0.1g、保加利亚乳杆菌0.15g、嗜热链球菌0.16g、低聚果糖6g、低聚半乳糖7g、草莓粉1.49g。
生产方法:
A发酵:将枯草芽孢杆菌活化,振荡培养12h,得到菌液,再以新鲜牦牛乳为底物混合菌液发酵,其中底物质量浓度为70 g/mL 牦牛乳接种体积分数为2.5%菌液,30℃,135 r/min振荡培养发酵60 h,发酵结束后120 ℃高压灭菌10min。
B离心:将灭菌后的混合产物在6000 r/min离心机中离心15 min,得到上清液。
C超滤:中将得到的上清液经 0.55 μm 滤膜过滤,去除菌体及残渣;采用截留分子量为 12kDa、的超滤离心管对膜过滤液进行分离(5000 r/min,10min),再经冷冻干燥得到牦牛乳蛋白多肽产品。
D将冷冻干燥好的牦牛乳蛋白多肽和除去益生菌的各原料充分混匀,在80℃下杀菌10s,冷却混入益生菌后包装,及得成品。
《临床实验》
从门诊病例中选择因肠胃菌群失衡造成的腹泻、便秘患者各20例,腹泻、便秘各十例实验组和对照组,随机编码为1、2、3、4、5、6、7、8、9、0,实验组和对照组所选用的病例中病史、病情、年龄、性别尽量相当。
实验组除正常治疗外给予本发明实施例1制备的蛋白粉,每日13克,连续服用两周。
对照组不给予蛋白粉正常治疗,连续观察两周。
疗效评定标准:
治愈所需时间:临床症状、体征消失,功能恢复正常所用时间;
显效所需时间:临床症状、体征明显减轻,功能基本恢复正常所用时间;
有效所需时间:临床症状、体征部分减轻所用时间。
由表1可知实验腹泻组平均治愈时间为8.0天,有效平均时间为2.7天,显效平均时间为5.9天。表2便秘组平均治愈时间为9.4天,有效平均时间为2.7天,显效平均时间为5.5天。表3三腹泻对照组平均治愈时间为10.4天,有效平均时间为3.7天,显效平均时间为7.2天,表4便秘组平均治愈时间为11.1天,有效平均时间为4.1天,显效平均时间为8天。由上表及各组所需时间所示,腹泻实验组治愈平均所需时间比对照组少2.4天,有效平均所需时间少1天,显效平均所需时间少1.3天。便秘实验组治愈平均所需时间比对照组少1.7天,有效平均所需时间少1.4天,显效平均所需时间少2.5天。
其余实施例的产品也能达到实施例1产品的效果,综上可知,本发明一种益生菌牦牛乳多肽蛋白粉对于肠胃菌群失衡所造成的腹泻与便秘有一定的改善作用,并且能够有效的预防此类疾病的发生。
《典型实验》
李某,23岁,女,主诉为乳糖不耐症,症状为喝牛奶或奶粉后出现腹泻、腹胀等症状。给予本发明所述的蛋白粉,连续服用一周,周内每天正常服用牛奶330ml,观察并记录李某在这周内的身体状况,结果表明,在服用本发明的蛋白粉后,前两天症状有所缓解,后几天腹泻症状明显消失,由此可知本发明的益生菌牦牛乳多肽蛋白粉对于乳糖不耐症有一定的缓解和改善作用。
Claims (4)
1.一种益生菌牦牛乳多肽蛋白粉,其特征在于由下列重量份的原料组成:大豆分离蛋白25-30份、乳清蛋白40-45份、牦牛乳蛋白多肽粉7-10份、益生菌0.46-0.8份、酪蛋白酸钠7-10份、低聚果糖3-6份、低聚半乳糖5-7份和草莓粉1.2-1.49份。
2.根据权利要求1所述的一种益生菌牦牛乳多肽蛋白粉,其特征在于:益生菌的重量份组成如下:双歧杆菌0.1-0.2份、嗜酸乳杆菌0.1-0.2份、保加利亚乳杆菌0.1-0.2份和嗜热链球菌0.16-0.2份。
3.权利要求1所述的一种益生菌牦牛乳多肽蛋白粉的制备方法,其特征在于包括如下步骤:
A、发酵:将枯草芽孢杆菌活化,振荡培养6-12h,得到菌液,再以新鲜牦牛乳为底物混合菌液发酵,结束后经高压灭菌得到混合产物;
B、离心:将灭菌后的混合产物在5000-6000 r/min离心机中离心10-15 min,得到上清液;
C、超滤:将得到的上清液经 0.45-0.55μm 滤膜过滤,去除菌体及残渣;采用截留分子量为 10 -12kDa的超滤离心管对膜过滤液进行分离,转速4000-5000r/min,时间5-10min,再经冷冻干燥得到牦牛乳蛋白多肽产品;
D、原辅料混合:将冷冻干燥好的牦牛乳蛋白多肽和除去益生菌的各原料充分混匀,在70-80℃下杀菌5-10s,冷却混入益生菌后包装,及得成品。
4.根据权利要求3所述的一种益生菌牦牛乳多肽蛋白粉的制备方法,其特征在于:所述步骤A混合菌液发酵的具体步骤为将底物质量浓度为70- 80 份/mL 牦牛乳接种体积分数为2.5-3%菌液,30-36 ℃,135 r/min 振荡培养发酵 60-70 h,发酵结束后120 ℃高压灭5-10min。
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