CN110367487B - 一种富益生菌果蔬干及其制备方法 - Google Patents

一种富益生菌果蔬干及其制备方法 Download PDF

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CN110367487B
CN110367487B CN201910655729.5A CN201910655729A CN110367487B CN 110367487 B CN110367487 B CN 110367487B CN 201910655729 A CN201910655729 A CN 201910655729A CN 110367487 B CN110367487 B CN 110367487B
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赵丹丹
郝建雄
王润楠
纪茁帆
冯书奇
韩雪
李思源
安香玉
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Hebei University of Science and Technology
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Abstract

本发明涉及食品加工技术领域，具体公开一种富益生菌果蔬干的制备方法。所述制备方法通过微波灭酶、两段式微波热风耦合干燥、在果蔬片表面涂布含益生菌的成膜剂以及热风干燥、真空冷冻干燥的工艺，不但最大程度上保留了新鲜果蔬特有的风味和营养成分，而且还保证了益生菌在干燥条件下的存活率，同时，还延长了果蔬干成品的保质期，制备得到的果蔬干色泽自然接近果蔬鲜品，香脆可口，感脆而不松，微甜可口，原果味浓，且制备过程中过程不添加任何防腐剂，绿色健康，符合各类人群的口感，保存时间长，具有很好的市场前景。

Description

一种富益生菌果蔬干及其制备方法
技术领域
本发明涉及食品加工技术领域，尤其涉及一种富益生菌果蔬干及其制备方法。
背景技术
随着人们饮食习惯向绿色健康方面的转变，益生菌制品也越来越受到追捧。益生菌对人体具有多种生物学功效，如改善胃肠道功能、提高免疫力、抗菌、降胆固醇、降脂等，被广泛应用于食品工业中，特别是乳制品中。但乳制品保质期有限，也不适合乳糖不耐症及胆固醇高的患者，限制了他们吸收益生菌的渠道，促使研究者不断开发益生菌的新型产品。开发富含益生菌的果蔬食品成为当前研究的热点之一。但是目前益生菌果蔬制品大都采用真空浸渍技术制备，益生菌在果蔬表面富集量少，且在后续果蔬烘干过程中，由于温度的影响还会导致益生菌活性降低，使得益生菌果蔬制品并不能充分发挥益生菌的保健作用。
发明内容
针对现有益生菌果蔬制品中益生菌活性低，不能充分发挥益生菌保健作用的问题，本发明提供一种富益生菌果蔬干及其制备方法。
为解决上述技术问题，本发明提供的技术方案是：
一种富益生菌果蔬干的制备方法，包括如下步骤：
步骤a，将果蔬切片，得果蔬片，将所述果蔬片微波灭酶，干燥，得果蔬脆片；
步骤b，将原料羧甲基纤维素、甘油、低聚果糖、果胶、苹果酸和益生菌粉溶于水中，混合均匀，得益生菌浓度为1×109～3×109CFU/mL的含菌成膜剂；
步骤c，将所述含菌成膜剂涂布于所述果蔬脆片表面，于50～70℃热风干燥30～60min，然后于冷冻温度为-25～-30℃，升华温度为30～40℃，真空度为15～20Pa的条件下真空冷冻干燥8～12h，得所述富益生菌果蔬干。
本发明中所述果蔬可为食品领域常见的果蔬，如香蕉、苹果、梨、土豆等。
现对于现有技术，本发明提供的富益生菌果蔬干的制备方法，先将果蔬进行微波灭酶处理，防治果蔬在干燥过程中发生酶促褐变，保护果蔬原有的色泽和营养成分；将益生菌包裹在由羧甲基纤维素等物质组成的成膜液中，可以避免益生菌在干燥过程活性降低问题的出现，而且还能保持益生菌进入人体消化道环境以后的活性，降低了人体消化道环境对益生菌活性的影响；采用在特定温度下热风干燥和真空冷冻干燥相结合的方式，可使含菌成膜剂在果蔬表面形成具有合适孔径的涂膜，有利于在干燥过程中果蔬内部的水分缓慢蒸发出来，进一步避免了果蔬片可能出现的体积收缩、形态变化等问题，同时还能提高果蔬干的耐贮藏性，可显著延长其保质期。
本发明提供的富益生菌果蔬干的制备方法，采用独特的烘干方式，并在果蔬表面涂覆含益生菌的成膜剂，不但最大程度上保留了新鲜果蔬特有的风味和营养成分，而且还保证了益生菌在干燥条件下的存活率，同时，还延长了果蔬干成品的保质期，加工工艺简单，便于推广。
优选的，步骤a中，干燥方式为两段式微波热风耦合干燥。
采用微波与热风耦合的干燥方式，不仅实现了内外同时加热，并且使得果蔬在干燥过程中温度、水分不断地平衡，防止果蔬出现体积收缩、形态变化等问题，使果蔬内外受热更均匀，防止某一热点的出现。
优选的，步骤a中，所述两段式微波热风耦合干燥具体包括如下步骤：将微波灭酶后的果蔬片于微波功率为1.5～2W/g，热风温度为60～70℃的条件下，干燥至水分含量为50～60wt％，得一次干燥果蔬片；然后将所述一次干燥果蔬片于微波功率为0.8～1.2W/g，热风温度80～100℃的条件下，干燥至水分含量为18～22wt％，得所述果蔬脆片。
采用优选的两段式微波热风耦合的干燥方式的优点在于：先采用高功率微波热风干燥加热出去大部分水，可避免干燥过程中果蔬表面结壳硬化，提高干燥速率；然后经低功率微波热风加热除去少部分水，能够到达快速干燥，防止果蔬出现形态变化，防治非酶促褐变，提高产品的脆度和感官评价。
优选的，步骤a中，所述微波灭酶的功率为2～2.5W/g，灭酶时间为3～5min。
微波灭酶的功率越大，灭酶时间越长，果蔬的酶活性越低，但是灭酶的功率越大，灭酶时间越长，还会导致果蔬的有机营养成分损失越多。优选的灭酶功率和灭酶时间在保证果蔬在后续干燥过程中不会发生褐变的前提下，尽量保持果蔬中原有的营养成分。
采用微波灭酶的无害化的处理方式，不但避免了在果蔬中加入防褐变的其他化学物质，还保证了果蔬的天然风味，同时还保证了食品的安全。同时微波灭酶节能高效，提高了生产效率。
优选的，步骤a中，所述果蔬片的厚度为4.8～5.2mm。
优选的果蔬的切片厚度有利于后续的干燥的顺利进行。
优选的，步骤b中，所述含菌成膜剂中各原料的质量百分含量为：羧甲基纤维素1～3％，甘油0.5～2％，低聚果糖0.2～0.5％，果胶1～3％，苹果酸1-1.5％，益生菌粉0.02～0.05％，余量为水。
羧甲基纤维有利于保持成膜剂的稳定性，并且有利于保证菌体在成膜剂中的分布更加均匀；苹果酸的加入，能够防止干燥过程中抗氧化成分如多酚类物质和维生素C的损失，此外，对于成品果蔬干还具有一定的抑菌作用；果胶和低聚果糖的加入，能够提高果蔬干燥后的亮度，提高感官评价；低聚果糖、果胶与苹果酸复配，有利于保证成膜剂体系具有良好的凝胶性，有利于提高体系的稳定性，从而保护益生菌在干燥过程中以及后期贮存过程中的活性，同时还能提高果蔬干的玻璃化转化温度，提高其耐贮存性，同时，低聚果糖、果胶与苹果酸复配，还有利于促进益生菌在人体内的增殖，从而能够有效促进改善人体肠道菌群结构，进而发挥增强免疫力，预防或治疗多种消化道疾病等功效。含菌成膜剂中各组分相互协同，不但可保持益生菌在高温干燥过程中的活性，且含菌成膜剂在果蔬干表面成膜后，在干燥过程中涂膜不发生变色，保证了果蔬干的原有色泽，同时果蔬干表面的涂膜还能显著延长其保质期。
涂布有上述含菌成膜剂的果蔬干的玻璃化转化温度(Tg)为70～90℃，未涂布上述含菌成膜剂的果蔬干的玻璃化转化温度(Tg)为40～50℃。本发明经多次干燥处理后制备得到的富益生菌果蔬干中，益生菌活菌数大于107CFU/g；将产品置于体外模拟胃消化环境后，益生菌活菌数仍大于等于107CFU/g。
优选的，所述益生菌粉中活菌数≥2×109CFU/克。
本发明中所述益生菌的种类不受特别限制，只要能够有效地调节人体肠道菌群，从而发挥增强其免疫力，预防或治疗多种消化道疾病等功效即可，本领域技术人员可以根据具体情况灵活选择食品领域常用的益生菌，如植物乳杆菌、嗜热链球菌、双歧杆菌和保加利亚乳杆菌等。上述几种益生菌均能能帮助乳糖不耐受的人们消化乳糖，同时具有一些功能活性，具有健康效果、转运活性和一定的胃肠道粘附性，还具有抑制肠道致病菌、免疫调节作用。
优选的，步骤c中，所述含菌成膜剂的涂布量为0.2～1.0mL/g果蔬脆片。
优选的含菌成膜剂的涂布量在保证益生菌进入人体后可充分发挥其功效的前提下，还能提高果蔬干的耐储存性，延长果蔬片的保质期。
本发明还提供了一种由上述制备方法制备得到的富益生菌果蔬干。
通过本发明提供的制备方法得到的富益生菌果蔬干，最大限度的保持了品鲜果蔬的色泽、香味、口感、形状和营养成分，果蔬干色泽自然接近果蔬鲜品，香脆可口，感脆而不松，微甜可口，原果味浓，制备过程中过程不添加任何防腐剂，绿色健康，符合各类人群的口感，保存时间长，具有很好的市场前景。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白，以下结合实施例，对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
为了更好的说明本发明，下面通过实施例做进一步的举例说明。
实施例1
本发明实施例提供一种富益生菌香蕉干的制备方法，包括如下步骤：
步骤a，选择成熟的海南香蕉，将香蕉去皮去络，切成4.8-5.2mm厚的香蕉片，将所述香蕉片于功率为2W/g的条件下微波灭酶5min，然后将灭酶后的香蕉片于微波功率为2W/g，温度为65℃的条件下，干燥至水分含量为50～60wt％，得一次干燥香蕉片；再将所述一次干燥香蕉片于微波功率为0.8W/g，温度100℃的条件下，干燥至水分含量为18～22wt％，得香蕉脆片；
步骤b，将原料羧甲基纤维素、甘油、低聚果糖、果胶、苹果酸和益生菌粉溶于水中，混合均匀，得益生菌浓度为1×109～3×109CFU/mL的含菌成膜剂；
含菌成膜剂的配方具体为：羧甲基纤维素1％，甘油1.5％，低聚果糖0.4％，果胶2％，苹果酸1％，益生菌粉0.04％，余量为水。
步骤c，将所述含菌成膜剂涂布于所述香蕉脆片表面，涂布量为0.2mL/g，于50℃热风干燥60min，然后于冷冻温度为-30℃，升华温度为40℃，真空度为20Pa的条件下真空冷冻干燥8h，得所述富益生菌香蕉干。
实施例2
本发明实施例提供一种富益生菌香蕉干的制备方法，包括如下步骤：
步骤a，选择成熟的海南香蕉，将香蕉去皮去络，切成4.8-5.2mm厚的香蕉片，将所述香蕉片于功率为2.5W/g的条件下微波灭酶3min，然后将灭酶后的香蕉片于微波功率为1.8W/g，温度为60℃的条件下，干燥至水分含量为50～60wt％，得一次干燥香蕉片；再将所述一次干燥香蕉片于微波功率为1.2W/g，温度90℃的条件下，干燥至水分含量为18～22wt％，得香蕉脆片；
步骤b，将原料羧甲基纤维素、甘油、低聚果糖、果胶、苹果酸和益生菌粉溶于水中，混合均匀，得益生菌浓度为1×109～3×109CFU/mL的含菌成膜剂；
含菌成膜剂的配方具体为：羧甲基纤维素3％，甘油2％，低聚果糖0.5％，果胶1％，苹果酸1.3％，益生菌粉0.02％，余量为水。
步骤c，将所述含菌成膜剂涂布于所述香蕉脆片表面，涂布量为0.6mL/g，于70℃热风干燥30min，然后于冷冻温度为-28℃，升华温度为35℃，真空度为18Pa的条件下真空冷冻干燥10h，得所述富益生菌香蕉干。
实施例3
本发明实施例提供一种富益生菌香蕉干的制备方法，包括如下步骤：
步骤a，选择成熟的海南香蕉，将香蕉去皮去络，切成4.8-5.2mm厚的香蕉片，将所述香蕉片于功率为2.3W/g的条件下微波灭酶4min，然后将灭酶后的香蕉片于微波功率为1.5W/g，温度为70℃的条件下，干燥至水分含量为50～60wt％，得一次干燥香蕉片；再将所述一次干燥香蕉片于微波功率为1.0W/g，温度80℃的条件下，干燥至水分含量为18～22wt％，得香蕉脆片；
步骤b，将原料羧甲基纤维素、甘油、低聚果糖、果胶、苹果酸和益生菌粉溶于水中，混合均匀，得益生菌浓度为1×109～3×109CFU/mL的含菌成膜剂；
含菌成膜剂的配方具体为：羧甲基纤维素2％，甘油0.5％，低聚果糖0.2％，果胶3％，苹果酸1.5％，益生菌粉0.05％，余量为水。
步骤c，将所述含菌成膜剂涂布于所述香蕉脆片表面，涂布量为1.0mL/g，于60℃热风干燥40min，然后于冷冻温度为-25℃，升华温度为30℃，真空度为15Pa的条件下真空冷冻干燥12h，得所述富益生菌香蕉干。
实施例1-3制备得到的香蕉干的玻璃化转化温度分别为85℃，80℃，78℃，香蕉干中益生菌活菌数为8×107～2×108CFU/g，将其置于体外模拟胃消化环境后，益生菌活菌数为6×107～9×107CFU/g。
对比例1
将实施例3中含菌成膜剂的配方更换为：微晶纤维素2％，甘油0.5％，低聚果糖0.2％，果胶3％，柠檬酸1.5％，益生菌粉0.05％，余量为水。其余富益生菌香蕉干的制备方法均相同。
本对比例制备得到的香蕉干的玻璃化转化温度为63℃，香蕉干中益生菌活菌数为5×106CFU/g，将其置于体外模拟胃消化环境后，益生菌活菌数为2×106CFU/g。
对比例2
将实施例3中含菌成膜剂的配方更换为：微晶纤维素2％，甘油0.5％，低聚果糖3.2％，柠檬酸1.5％，益生菌粉0.05％，余量为水。其余富益生菌香蕉干的制备方法均相同。
本对比例制备得到的香蕉干的玻璃化转化温度为67℃，香蕉干中益生菌活菌数为7×106CFU/g，将其置于体外模拟胃消化环境后，益生菌活菌数为3×106CFU/g。
实施例1-3以及对比例1-2中的益生菌粉为嗜热链球菌粉，Healthdream的ST81。实施例1-3以及对比例1-2中的益生菌粉还可以为食品领域常用的其他微生物菌粉。
感官评价
将实施例1-3和对比例1-2制备的富益生菌香蕉干用于感官评定。由11名接受了项目内容和评价指标等相关培训的专业人士组成评定小组，按照产品的感官指标要求进行感官评定，主要评定指标为风味、组织形态、色泽和口感(脆度、甜度和粘度)，具体评分标准如下，最终得到的感官评定得分为各项加和得分，结果如表1所示。
风味：有较浓郁的香蕉香味，基本保持香蕉原有的香味(25分)；
组织形态：果形完整，大小一致，厚薄均匀，组织饱满、有弹性(25分)；
色泽：淡黄褐色或淡灰白色，色泽自然，有透明感及光泽(25分)；
口感：微甜可口，香脆可口，原果味浓，口感好，无异味(25分)。
表1
组别 风味 外观 内部结构 口感 总分
实施例1 22.8 23.9 21.9 23.5 92.1
实施例2 23.5 22.8 22.4 23.1 91.8
实施例3 23.2 22.6 22.1 23.5 91.4
对比例1 18.7 20.4 21.2 21.9 82.2
对比例2 19.8 20.5 21.6 21.4 83.3
实施例1-3中的香蕉还可替换为食品领域的其他果蔬，如苹果、梨等等，均可达到口感、色泽以及益生菌活性基本相当的水平。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内所作的任何修改、等同替换或改进等，均应包含在本发明的保护范围之内。

Claims (5)

1.一种富益生菌果蔬干的制备方法，其特征在于，包括如下步骤：
步骤a，将果蔬切片，得果蔬片，将所述果蔬片微波灭酶，干燥，得果蔬脆片；
步骤b，将原料羧甲基纤维素、甘油、低聚果糖、果胶、苹果酸和益生菌粉溶于水中，混合均匀，得益生菌浓度为1×109～3×109CFU/mL的含菌成膜剂；
步骤c，将所述含菌成膜剂涂布于所述果蔬脆片表面，于50～70℃热风干燥30～60min，然后于冷冻温度为-25～-30℃，升华温度为30～40℃，真空度为15～20Pa的条件下真空冷冻干燥8～12h，得所述富益生菌果蔬干；
步骤a中，所述微波灭酶的功率为2～2.5W/g，灭酶时间为3～5min；
步骤a中，干燥方式为两段式微波热风耦合干燥，所述两段式微波热风耦合干燥具体包括如下步骤：将微波灭酶后的果蔬片于微波功率为1.5～2W/g，热风温度为60～70℃的条件下，干燥至水分含量为50～60wt％，得一次干燥果蔬片；然后将所述一次干燥果蔬片于微波功率为0.8～1.2W/g，热风温度80～100℃的条件下，干燥至水分含量为18～22wt％，得所述果蔬脆片；
步骤b中，所述含菌成膜剂中各原料的质量百分含量为：羧甲基纤维素1～3％，甘油0.5～2％，低聚果糖0.2～0.5％，果胶1～3％，苹果酸1-1.5％，益生菌粉0.02～0.05％，余量为水。
2.如权利要求1所述的富益生菌果蔬干的制备方法，其特征在于，步骤a中，所述果蔬片的厚度为4.8～5.2mm。
3.如权利要求1所述的富益生菌果蔬干的制备方法，其特征在于，所述益生菌粉中活菌数≥2×109CFU/克。
4.如权利要求1所述的富益生菌果蔬干的制备方法，其特征在于，步骤c中，所述含菌成膜剂的涂布量为0.2～1.0mL/g果蔬脆片。
5.一种富益生菌果蔬干，其特征在于，由权利要求1～4任一项所述的富益生菌果蔬干的制备方法制备得到。
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