CN110710627A - 一种功能性益生菌固体饮料及其制备方法 - Google Patents
一种功能性益生菌固体饮料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种功能性益生菌固体饮料及其制备方法,原料按质量百分比配制,质量百分比为:麦芽糊精40%、微晶纤维素20%、无水葡萄糖10%、低聚果糖10%、水苏糖10%、长双歧杆菌5%、乳双歧杆菌2%、嗜酸乳杆菌1%、干酪乳杆菌1%、鼠李糖乳杆菌1%;本发明在于将多种益生菌(长双歧杆菌、乳双歧杆菌、嗜酸乳杆菌、干酪乳杆菌、鼠李糖乳杆菌)联合使用,产品稳定性好,具有改善肠道内环境,提高人体免疫力,尤其在对抗过敏性皮炎方面有显著作用,加之益生元(水苏糖、低聚果糖)的存在,大大提高了益生菌肠道定值率和存活率。
Description
技术领域
本发明涉及一种功能性益生菌固体饮料及其制备方法,属于食品领域。
背景技术
乳酸菌作为益生菌的主要类别,具有益生菌相关一系列功效,如改善肠道内环境,产生重要营养物质,提高人体免疫力等等;然而不同种类的乳酸菌其功效的侧重点不同,因此将具有相关功效的益生菌合理组合,便取得相应的功效。然而,由于益生菌本身的一些缺陷,如:稳定性差、肠道定值率低等问题,使得现在产品达不到预期的功效。
固体饮料是最方便流通和保存的食品之一,具有携带饮用方便、风味好、速溶性好等特点,深受人们喜爱。目前,在已公开的固体饮料专利中和市场上已有的固体饮料产品里,都没有把乳酸菌和固体饮料这两种产品结合起来。本发明把酸奶的概念有机地融入到了固体饮料产品中,形成了一种新型的功能性益生菌固体饮料,让人们可以随时随地地冲调出外观、口感及风味如发酵酸奶的饮料。
发明内容
本发明要解决的技术问题是现有的的缺陷,现提供一种功能性益生菌固体饮料及其制备方法,通过选用经过人体试验安全验证的具有较好医生功能的菌株,并联合添加益生菌,更加保证产品的稳定性、肠道定值率和存活率,从而解决上述问题。
为了解决上述技术问题,本发明提供了如下的技术方案:
本发明提供一种功能性益生菌固体饮料,其按质量百分比配置如下:
作为本发明的一种优选技术方案,麦芽糊精的原料是含淀粉质的玉米、大米或小麦等一种或多种农作物。
作为本发明的一种优选技术方案,微晶纤维素以β-1,4-葡萄糖苷键结合的。
作为本发明的一种优选技术方案,低聚果糖是由1~3个果糖基通过β(2-1)糖苷键与蔗糖中的果糖基结合生成的蔗果三糖、蔗果四糖和蔗果五糖等的混合物。
作为本发明的一种优选技术方案,水苏糖的分子结构为“半乳糖-半乳糖-葡萄糖-果糖”,天然存在的一种四糖。
作为本发明的一种优选技术方案,低聚果糖和水苏糖均为促进益生菌增殖的功能性低聚糖,且水苏糖的甜度为蔗糖的22%,味道纯正,无任何不良口感或异味。
作为本发明的一种优选技术方案,本发明涉及的益生菌主要包括长双歧杆菌和乳双歧杆菌,益生菌还可以是嗜酸乳杆菌、干酪乳杆菌或鼠李糖乳杆菌中的一种或多种组合物。
一种功能性益生菌固体饮料的制备工艺,包括以下步骤:
S1:选取原料进行捣碎,并过60-80目筛选取合适原料;
S2:将步骤S1中获得的原料按质量百分比配制,质量百分比为:麦芽糊精40%、微晶纤维素20%、无水葡萄糖10%、低聚果糖10%、水苏糖10%、长双歧杆菌5%、乳双歧杆菌2%、嗜酸乳杆菌1%、干酪乳杆菌1%、鼠李糖乳杆菌1%;
S3:将步骤S1中获得的粉末进行总混、分装。
本发明所达到的有益效果是:本发明在于将多种益生菌(长双歧杆菌、乳双歧杆菌、嗜酸乳杆菌、干酪乳杆菌、鼠李糖乳杆菌)联合使用,产品稳定性好,具有改善肠道内环境,提高人体免疫力,尤其在对抗过敏性皮炎方面有显著作用,加之益生元(水苏糖、低聚果糖)的存在,大大提高了益生菌肠道定值率和存活率。
具体实施方式
以下对本发明的优选实施例进行说明,应当理解,此处所描述的优选实施例仅用于说明和解释本发明,并不用于限定本发明。
实施例1:本发明提供一种功能性益生菌固体饮料中各组分起到的作用:麦芽糊精也称水溶性糊精或酶法糊精,是以各类淀粉作原料,经酶法工艺低程度控制水解转化、提纯、干燥而成。其原料是含淀粉质的玉米,大米等;所述微晶纤维素的主要成分为以β-1,4-葡萄糖苷键结合的直链式多糖类物质,聚合度约为3000~10000个葡萄糖分子,在一般植物纤维中,微晶纤维素约占73%,另30%为无定形纤维素;无水葡萄糖为有机化合物,即不含结晶水的葡萄糖,为无色结晶或白色结晶性粉末,无臭、味甜;水中易溶,在乙醇中微溶,无水葡萄糖是营养药,可以用于制作葡萄糖注射液、葡萄糖氯化钠注射液、复方乳酸钠葡萄糖注射液等药品;低聚果糖又称蔗果低聚糖,是由1~3个果糖基通过β(2-1)糖苷键与蔗糖中的果糖基结合生成的蔗果三糖、蔗果四糖和蔗果五糖等的混合物;水苏糖:水苏糖是天然存在的一种四糖,是一种可以显著促进双歧杆菌等有益菌增殖的功能性低聚糖;纯品为白色粉末,味稍甜,甜度为蔗糖的22%,味道纯正,无任何不良口感或异味。其分子结构:“半乳糖-半乳糖-葡萄糖-果糖”;水苏糖对人体胃肠道内的双歧杆菌、乳酸杆菌等有益菌群有着极明显的增殖作用,能迅速改善人体消化道内环境,调节微生态菌群平衡。它能促进形成有益菌在消化道内的优势菌地位,抑制产气产酸梭状芽孢杆菌等腐败菌的生产,另外产生大量生理活性物质,调节肠道pH值、灭杀致病菌,阻遏腐败产物生成,抑制内源致癌物的产生和吸收,并且分解衍生出多重免疫功能因子。俗称:有益菌的食物;
本发明所采用的益生菌中对肠胃有益的长双歧杆菌、乳双歧杆菌、嗜酸乳杆菌和鼠李糖乳杆菌,长双歧杆菌是对人体有益的一种菌种。一般用于食品类的双歧杆菌。具有调节肠道健康的功效;乳双歧杆菌,由临床研究证明Chr.Hansen BB-通过胃肠道可以存活,并能维持健康的胃肠道菌群。而且,研究已经表明它能够改善肠道功能,防止腹泻,并能减少抗生素治疗的副作用,例如抗生素相关性腹泻。在免疫功能方面,临床研究表明Chr.Hansen BB-会提高机体对常见呼吸道感染的抵抗力,同时降低急性呼吸道感染的发病率;抑制病原菌、增强屏障功能以及免疫相互作用都是它的作用机理,并且已经得到验证的;对于包括足月新生儿在内的健康人群,Chr.Hansen BB-作为食品中的膳食成分和膳食补充剂可认为是安全的。
嗜酸乳杆菌为人体胃和小肠内的主要益生菌。在胃中能存活的致病菌的胃部是个小型"消毒车间",这是由于胃液具有很强的酸性;鼠李糖乳杆菌片对肠道菌群失调性腹泻的治疗作用;
干酪乳杆菌是革兰氏阳性菌,不产芽孢,无鞭毛,不运动,兼性异型发酵乳糖,不液化明胶;最适生长温度为37℃,G+C含量为45.6%~47.2%;菌体长短不一,两端呈方形,常成链;菌落粗糙,灰白色,有时呈微黄色,能发酵多种糖;而作为益生元的低聚果糖和水苏糖可在干酪乳杆菌的作用下,更好的发酵;
一种功能性益生菌固体饮料的制备工艺,其特征在于,包括以下步骤:
S11:选取原料进行捣碎,并过80目筛选取合适原料;
S12:将步骤S1中获得的原料按质量百分比配制,质量百分比为:麦芽糊精40%、微晶纤维素20%、无水葡萄糖10%、低聚果糖10%、水苏糖10%、长双歧杆菌5%、乳双歧杆菌2%、嗜酸乳杆菌1%、干酪乳杆菌1%、鼠李糖乳杆菌1%;
S13:将步骤S1中获得的粉末进行总混、分装。
实施例2:
实施例2与上述实施例相比,原料及制备方法相同,不同之处在于,原料所使用的配比:包括以下步骤:
S21:选取原料进行捣碎,并过80目筛选取合适原料;
S22:将步骤S1中获得的原料按质量百分比配制,质量百分比为:麦芽糊精55%、微晶纤维素15%、无水葡萄糖7%、低聚果糖8%、水苏糖8%、长双歧杆菌4%、乳双歧杆菌1%、嗜酸乳杆菌0.7%、干酪乳杆菌0.7%、鼠李糖乳杆菌0.6%;
S23:将步骤S1中获得的粉末进行总混、分装。
实施例3:
实施例3与上述实施例相比,原料及制备方法相同,不同之处在于,原料所使用的配比:包括以下步骤:
S31:选取原料进行捣碎,并过80目筛选取合适原料;
S32:将步骤S1中获得的原料按质量百分比配制,质量百分比为:麦芽糊精30%、微晶纤维素21%、无水葡萄糖12%、低聚果糖13%、水苏糖12%、长双歧杆菌6%、乳双歧杆菌2.5%、嗜酸乳杆菌1.5%、干酪乳杆菌1.2%、鼠李糖乳杆菌1.3%;
S33:将步骤S1中获得的粉末进行总混、分装。
本发明在于将多种益生菌(长双歧杆菌、乳双歧杆菌、嗜酸乳杆菌、干酪乳杆菌、鼠李糖乳杆菌)联合使用,产品稳定性好,具有改善肠道内环境,提高人体免疫力,尤其在对抗过敏性皮炎方面有显著作用,加之益生元(水苏糖、低聚果糖)的存在,大大提高了益生菌肠道定值率和存活率。
最后应说明的是:以上仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (8)
2.根据权利要求1所述的一种功能性益生菌固体饮料,其特征在于,麦芽糊精的原料是含淀粉质的玉米、大米或小麦一种或多种农作物。
3.根据权利要求1所述的一种功能性益生菌固体饮料,其特征在于,微晶纤维素以β-1,4-葡萄糖苷键结合的。
4.根据权利要求1所述的一种功能性益生菌固体饮料,其特征在于,低聚果糖是由1~3个果糖基通过β(2-1)糖苷键与蔗糖中的果糖基结合生成的蔗果三糖、蔗果四糖和蔗果五糖等的混合物。
5.根据权利要求1所述的一种功能性益生菌固体饮料,其特征在于,水苏糖的分子结构为“半乳糖-半乳糖-葡萄糖-果糖”,天然存在的一种四糖。
6.根据权利要求4和5所述的一种功能性益生菌固体饮料,其特征在于,低聚果糖和水苏糖均为促进益生菌增殖的功能性低聚糖,且水苏糖的甜度为蔗糖的22%,味道纯正,无任何不良口感或异味。
7.根据权利要求1所述的一种功能性益生菌固体饮料,其特征在于,本发明涉及的益生菌主要包括长双歧杆菌和乳双歧杆菌,益生菌还可以是嗜酸乳杆菌、干酪乳杆菌或鼠李糖乳杆菌中的一种或多种组合物。
8.根据权利要求1-7所述的一种功能性益生菌固体饮料的制备工艺,其特征在于,包括以下步骤:
S1:选取原料进行捣碎,并过60-80目筛选取合适原料;
S2:将步骤S1中获得的原料按质量百分比配制,质量百分比为:麦芽糊精40%、微晶纤维素20%、无水葡萄糖10%、低聚果糖10%、水苏糖10%、长双歧杆菌5%、乳双歧杆菌2%、嗜酸乳杆菌1%、干酪乳杆菌1%、鼠李糖乳杆菌1%;
S3:将步骤S1中获得的粉末进行总混、分装。
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