CN111357972A - 一种乳酸菌稳定剂和乳酸菌饮料及制备方法 - Google Patents
一种乳酸菌稳定剂和乳酸菌饮料及制备方法 Download PDFInfo
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- CN111357972A CN111357972A CN202010185864.0A CN202010185864A CN111357972A CN 111357972 A CN111357972 A CN 111357972A CN 202010185864 A CN202010185864 A CN 202010185864A CN 111357972 A CN111357972 A CN 111357972A
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- Prior art keywords
- lactic acid
- acid bacteria
- stabilizer
- beverage
- lactobacillus
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Classifications
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Abstract
本发明涉及食品加工领域和生物技术领域，公开了一种乳酸菌稳定剂和乳酸菌饮料及制备方法。所述乳酸菌稳定剂包含低酯果胶、中取代度淀粉磷酸酯、黄芪胶、金属离子调节剂、碳源、抗氧化剂和渗透压调节剂。乳酸菌稳定剂制作步骤包括：首先将低酯果胶和黄芪胶加入温度为75‑85℃水中，加热至90‑100℃搅拌溶解，得混合溶液；再将所述混合溶液冷却至30‑40℃后，加入其他组份，得乳酸菌稳定剂。低酯果胶、中取代度淀粉磷酸酯、黄芪胶混合使用可形成共聚物，乳酸菌可被部分包埋，于乳酸菌饮料中使用，不仅可提高乳酸菌饮料的稳定性，还可增加乳酸菌的贮藏稳定性，延长乳酸菌存活期。
Description
技术领域
本发明涉及食品加工领域和生物技术领域，更具体地说，涉及一种乳酸菌饮料添加剂和 乳酸菌饮料及制备方法。
背景技术
乳酸菌是一类能将可发酵性糖转变成乳酸的细菌的总称。乳酸菌也广泛存在于人体和动 物肠道、许多食品、物料及少数临床样品中，不仅可以提高食品的营养价值，改善食品风味， 提高食品保藏性和附加值，而且乳酸菌的特殊生理活性和营养功能，正日益引起人们的重视。 大量研究表明，乳酸菌能够调节机体胃肠道正常菌群、保持微生态平衡，提高食物消化率和 生物价，降低血清胆固醇，控制内毒素，抑制肠道内腐败菌生长繁殖和腐败产物的产生，制 造营养物质，刺激组织发育，从而对机体的营养状态、生理功能、细胞感染、药物效应、毒 性反应、免疫反应、肿瘤发生、衰老过程和突然的应急反应等产生作用。由此可见，乳酸菌 的生理功能与机体的生命活动息息相关。乳酸菌在代谢过程中能产生乳酸、过氧化氢、细菌 素等抑菌或杀菌物质，在体内可有效抑制肠道内致病性微生物的生长。目前乳酸菌中的植物 乳杆菌、嗜酸乳杆菌、干酪乳杆菌、双歧杆菌等被作为益生菌广泛应用于医药和食品行业。
具有活性的乳酸菌饮料，又称活性乳，就是在乳酸菌饮料中含有活的乳酸菌。按要求， 每毫升活性乳中活乳酸菌的数量不应少于100万个。当人们饮用了这种饮料后，乳酸菌便沿 着消化道到大肠，由于它具有活性，乳酸菌在人体的大肠内迅速繁殖，同时产酸，从而有效 抑制腐败菌和致病菌的繁殖和成活，而乳酸菌则对人体无害。这种饮料要求在2～10℃下贮存 和销售，密封包装的活性乳保质期为15天。市面上另一种是非活性乳酸菌饮料，一般不具有 活性，其中的乳酸菌在生产过程中的加热无菌处理阶段时已被杀灭。这种饮料可在常温下贮 存和销售，也就不存在活性乳酸菌的功效。
在乳酸菌发酵饮料的生产中，由于pH值的改变，容易出现微生物及蛋白质引起的分层 和沉淀等不稳定问题。
经检索，中国专利授权公告号为CN104886249B，公开日为2015年09月09日的申请案 “一种乳酸菌果汁饮料及其制备方法”，公开了一种乳酸菌果汁饮料及其制备方法，按照质量 百分比计，包括5-25％的复原乳、4-10％水果浓缩汁、2-13％的芒果原浆、5-20％的白砂糖、 0.01-0.06％的维生素C、1-6％的高浓缩发酵液、0.1-0.5％的酸、0.1-0.7％的稳定剂、0.01-0.05％ 的酸度调节剂，余量为水。该方案制得的乳酸菌果汁饮料，长时间静置不会发生分层现象， 保质期可长达9个月。该方案中虽不会出现分层现象，但其中的乳酸菌已被灭活，达不到益 生菌的作用，即也就不存在活性乳酸菌的功效。
乳酸菌饮料在加工和储存过程中容易出现析水、沉淀、絮凝或分层等质量问题，因此， 在生产过程中，必须添加合适的稳定剂。目前大多企业主要依靠单一的增稠剂来缓解上述质 量问题，如添加果胶或大豆多糖等，但产品在保质期内仍有较明显的析水和沉淀。在乳酸菌 发酵饮料的生产中，另一个问题是乳酸菌在冷藏或常温条件下存在乳酸菌存活期较短，与出 厂时乳酸菌存活量相差较大的问题。
经检索，国际专利申请PCT/JP2008/052233，进入国家阶段2009年07月30日，发明名 称为“乳酸菌存活性提高剂”，公开了一种含有锰作为有效成分的乳酸菌存活性提高剂，对照 对比例，可使乳酸菌存活量提高30倍。但锰对人体有一定危害，锰超标会影响人的中枢神经， 过量摄入对智力和生殖功能有影响。
经检索，中国专利授权公告号为CN105614614B，公开日为2016年06月01日的申请案 “一种活性乳酸菌发酵饮料及其制备方法”，公开了供一种活性乳酸菌发酵饮料，原料包括红 糖、葡萄糖、蜂蜜、低聚木糖、乳酸菌种子液。该方案的乳酸菌存活量可达108以上。但其 配方比较单一专用，不适用于其他类型乳酸菌饮料。
发明内容
1.发明要解决的技术问题
针对现有乳酸菌饮料活菌数存活期短，添加稳定剂后，容易分层且现有稳定剂可能含有 有害成分等问题。本方案提供了一种能延长乳酸菌存活期，且不含有害成分的稳定剂，同时 还提供了一种添加所述稳定剂的乳酸菌饮料，不易分层。
2.技术方案
为达到上述目的，提供的技术方案为：
一种乳酸菌稳定剂，所述乳酸菌稳定剂包含低酯果胶、黄芪胶、中取代度淀粉磷酸酯、 金属离子调节剂、碳源、抗氧化剂和渗透压调节剂。
进一步的，所述中取代度淀粉磷酸酯包括羟丙基二淀粉磷酸酯。
进一步的，所述金属离子调节剂包括硫酸镁；所述碳源包括棉子糖；所述渗透压调节剂 包括丙三醇；所述抗氧化剂包括虾青素和/或维生素E。
进一步的，按质量配比计，包括低酯果胶0.8-1.5份、黄芪胶0.8-1.5份、羟丙基二淀粉 磷酸酯0.4-1.0份、棉子糖0.8-1.5份、丙三醇0.4-0.8份、虾青素0.1-0.15份、维生素E0.1-0.15 份和硫酸镁0.01-0.05份。
一种乳酸菌稳定剂的制备方法，包括如下步骤：
(1)将低酯果胶和黄芪胶加入温度为75-85℃水中，加热至90-100℃搅拌溶解得混合 溶液，所用水的质量是低酯果胶和黄芪胶合计质量的40-50倍；
(2)将所述混合溶液冷却至30-40℃后，加入中取代度淀粉磷酸酯、金属离子调节剂、 碳源、抗氧化剂和渗透压调节剂，混合均匀，得乳酸菌稳定剂。
一种乳酸菌饮料，所述饮料包含有权利要求1-4任一项所述的乳酸菌稳定剂。
进一步的，所述乳酸菌饮料为发酵果汁饮料，包含商业菌种。
进一步的，按质量百分比计，所述乳酸菌稳定剂添加质量为2-4％；按体积百分比计，所 述商业菌种接种量为1-3％。
乳酸菌饮料的制作方法，包括以下步骤：
(1)将水果榨汁后，得原液；
(2)按1-3％的接种量将乳酸菌商业菌种接种到所述原液，37℃发酵30h，得发酵原液；
(3)按2-4％添加量将所述乳酸菌稳定剂添加到发酵原液，混匀，得乳酸菌饮料。
3.有益效果
采用本发明提供的技术方案，与已有的公知技术相比，具有如下有益效果：
(1)本方案的一种乳酸菌稳定剂，包含低酯果胶、中取代度淀粉磷酸酯和黄芪胶，这三 种物质混合使用可形成共聚物，从而将乳酸菌进行部分包埋，形成包埋物，可大幅度提高饮 料的稳定性还可增加乳酸菌的贮藏稳定性，使乳酸菌存活期大大延长。
(2)稳定剂中添加有金属离子调节剂，所述金属离子调节剂可使包埋物处于溶液形成的 稳定凝胶中。利用碳源可为乳酸菌提供生长的营养物质，有效促进乳酸菌的生长，作为增殖 乳酸菌的益生元，能有效延长活菌体在常温下存活期。抗氧化剂可有效减少乳酸菌发酵饮料 中产生的乳酸对细胞膜的损伤，降低细胞死亡率。渗透压调节剂可通过氢键和离子键对水和 细胞产生亲和力来稳定乳酸菌细胞的结构和成分，并能稳定渗透压。各种物质互相协同，可 使乳酸菌发酵饮料中的乳酸菌长时间保持较高活菌数，同时原料可选丰富且容易获得，成本 较低。且其可根据不同菌种和饮料基料选择适宜的碳源等，适用于各类型乳酸菌饮料。
(2)本方案的一种乳酸菌饮料，低温保存10天以上，乳酸菌存活量仍可达106以上，主要原料为鲜榨果汁，不含任何有害元素添加剂。
具体实施方式
为进一步了解本发明的内容，结合实施例对本发明作详细描述。
实施例1
本实施例的稳定剂成分如下：
稳定剂配比：低酯果胶10g、黄芪胶8g、羟丙基二淀粉磷酸酯5g、棉子糖8g、丙三 醇5g、虾青素1g、维生素E1g、硫酸镁0.2g。
稳定剂制备：先将低酯果胶和黄芪胶加入质量400g的75℃纯净水中加热至95℃，充 分搅拌至溶解，然后冷却至30℃；加入羟丙基二淀粉磷酸酯、棉子糖、丙三醇、虾青素、维生素E和硫酸镁充分混合均匀得到稳定剂。
乳酸菌发酵饮料制作：
(1)苹果洗净后，切成长宽各3-5cm大小的块状，去核；
(2)90℃热水漂烫2-3min，用榨汁机榨汁，冷却到40℃以下；
(3)接入植物乳杆菌CICC 21809菌悬液，在37℃发酵30h，稳定剂按照质量百分比4.0％的用量添加到饮料中混合均匀。
乳酸菌存活量检测：在4℃存放10天，经平板菌落计数法检测，乳酸菌存活数为8.4×107 CFU/mL。
对比例1
各组分质量配比：棉子糖8g、丙三醇5g、虾青素1g、维生素E1g、硫酸镁0.2g。 将纯净水400g加入棉子糖、丙三醇、虾青素、维生素E和硫酸镁充分混合均匀得到复合饮 料稳定剂。加入同实施例1一样的苹果汁中。
乳酸菌存活量检测：在4℃存放10天，经平板菌落计数法检测，乳酸菌存活数为2.6×107 CFU/mL。
实施例2
本实施例的稳定剂成分如下：
稳定剂配比：低酯果胶12g、黄芪胶10g、羟丙基二淀粉磷酸酯8g、棉子糖10g、丙 三醇4g、虾青素1.2g、维生素E1.2g、硫酸镁0.4g。
稳定剂制备：先将低酯果胶和黄芪胶加入质量450g的80℃纯净水中加热至96℃，充 分搅拌至溶解，然后冷却至35℃加入羟丙基二淀粉磷酸酯、棉子糖、丙三醇、虾青素、维生 素E和硫酸镁充分混合均匀，制备成复合稳定剂溶液。
乳酸菌发酵饮料制作：将稳定剂的加入与实例1相同的苹果汁乳酸菌发酵饮料中，按照 质量百分比3.5％的用量添加到饮料中混合均匀。
乳酸菌存活量检测：在4℃存放12天，经平板菌落计数法检测，乳酸菌存活数为7.6×107 CFU/mL。
对比例2
各组分质量配比为棉子糖10g、丙三醇4g、虾青素1.2g、维生素E1.2g、硫酸镁0.4。将纯净水450g加入棉子糖、丙三醇、虾青素、维生素E和硫酸镁充分混合均匀得到复合饮 料稳定剂。按照3.5％的用量加入同实施例2相同的苹果汁乳酸菌发酵饮料中。
乳酸菌存活量检测：在4℃存放12天，经平板菌落计数法检测，乳酸菌存活数为2.3×107 CFU/mL。
实施例3
本实施例的稳定剂成分如下：
稳定剂配比：低酯果胶15g、黄芪胶15g、羟丙基二淀粉磷酸酯10g、棉子糖15g、 丙三醇8g、虾青素1.5g、维生素E1.5g、硫酸镁0.5g。
稳定剂制备：先将低酯果胶和黄芪胶加入质量500g的85℃纯净水中加热至98℃，充 分搅拌至溶解，然后冷却至40℃加入羟丙基二淀粉磷酸酯、棉子糖、丙三醇、虾青素、维生 素E和硫酸镁充分混合均匀，制备成复合稳定剂溶液。
乳酸菌发酵饮料制作：将上述复合饮料稳定剂加入苹果汁(同实例1)中，按照质量百 分比3.0％的用量添加到饮料中混合均匀。
乳酸菌存活量检测：在4℃存放14天，经平板菌落计数法检测，乳酸菌存活数为9.2×106 CFU/mL。
对比例3
各组分质量配比为，包括：棉子糖15g、丙三醇8g、虾青素1.5g、维生素E1.5g、硫 酸镁0.5g。将纯净水500g加入棉子糖、丙三醇、虾青素、维生素E和硫酸镁充分混合均匀 得到复合饮料稳定剂。按照3％的用量加入同实施例3一样的乳酸菌发酵制品中。
乳酸菌存活量检测：在4℃存放14天，经平板菌落计数法检测，乳酸菌存活数为1.2×106 CFU/mL。
实施例4
本实施例的稳定剂成分如下：
稳定剂配比：低酯果胶12g、黄芪胶10g、羟丙基二淀粉磷酸酯8g、棉子糖10g、丙 三醇4g、虾青素1.2g、维生素E1.2g、硫酸镁0.4g。
稳定剂制备：先将低酯果胶和黄芪胶加入质量450g的80℃纯净水中加热至96℃，充分 搅拌至溶解，然后冷却至35℃加入羟丙基二淀粉磷酸酯、棉子糖、丙三醇、虾青素、维生素 E和硫酸镁充分混合均匀，制备成复合稳定剂溶液。
乳酸菌发酵饮料制作：
(1)葡萄洗净去皮；
(2)90℃热水漂烫2-3min，用榨汁机榨汁，冷却到40℃以下；
(3)接入植物乳杆菌CICC 21809菌悬液，在37℃发酵30h，稳定剂按照质量百分比3.5％ 的用量添加到饮料中混合均匀。
乳酸菌存活量检测：在4℃存放12天，经平板菌落计数法检测，乳酸菌存活数为1.1×108 CFU/mL。
对比例4
各组分质量配比为，包括：棉子糖10g、丙三醇4g、虾青素1.2g、维生素E1.2g、硫 酸镁0.4g。将纯净水450g加入棉子糖、丙三醇、虾青素、维生素E和硫酸镁充分混合均匀得 到复合饮料稳定剂。加入同实施例4一样的乳酸菌发酵制品中。
乳酸菌存活量检测：在4℃存放12天，经平板菌落计数法检测，乳酸菌存活数为2.3×107 CFU/mL。
结论：分别对比实施例1-4和对比例1-4可以发现，不加中取代度淀粉磷酸酯、低酯果 胶和黄芪胶，未形成包埋乳酸菌的共聚物的果汁发酵饮料，低温保存，若干天以后，乳酸菌 存活量明显低于加了本方案的乳酸菌稳定剂的果汁发酵饮料。
Claims (9)
1.一种乳酸菌稳定剂，其特征在于：所述乳酸菌稳定剂包含低酯果胶、黄芪胶、中取代度淀粉磷酸酯、金属离子调节剂、碳源、抗氧化剂和渗透压调节剂。
2.根据权利要求1所述的一种乳酸菌稳定剂，其特征在于：所述中取代度淀粉磷酸酯包括羟丙基二淀粉磷酸酯。
3.根据权利要求2所述的一种乳酸菌稳定剂，其特征在于：所述金属离子调节剂包括硫酸镁；所述碳源包括棉子糖；所述渗透压调节剂包括丙三醇；所述抗氧化剂包括虾青素和/或维生素E。
4.根据权利要求3所述的一种乳酸菌稳定剂，其特征在于：按质量配比计，包括低酯果胶0.8-1.5份、黄芪胶0.8-1.5份、羟丙基二淀粉磷酸酯0.4-1.0份、棉子糖0.8-1.5份、丙三醇0.4-0.8份、虾青素0.1-0.15份、维生素E 0.1-0.15份和硫酸镁0.01-0.05份。
5.权利要求1-4任一项所述的一种乳酸菌稳定剂的制备方法，其特征在于：包括如下步骤：
(1)将低酯果胶和黄芪胶加入温度为75-85℃水中，加热至90-100℃搅拌溶解得混合溶液，所用水的质量是低酯果胶和黄芪胶合计质量的40-50倍；
(2)将所述混合溶液冷却至30-40℃后，加入中取代度淀粉磷酸酯、金属离子调节剂、碳源、抗氧化剂和渗透压调节剂，混合均匀，得乳酸菌稳定剂。
6.一种乳酸菌饮料，其特征在于：所述饮料包含有权利要求1-4任一项所述的乳酸菌稳定剂。
7.根据权利要求6所述的乳酸菌饮料，其特征在于：所述乳酸菌饮料为发酵果汁饮料，包含商业菌种。
8.根据权利要求7所述的乳酸菌饮料，其特征在于：按质量百分比计，所述乳酸菌稳定剂添加质量为2-4％；按体积百分比计，所述商业菌种接种量为1-3％。
9.权利要求6-8所述的乳酸菌饮料的制作方法，其特征在于：包括以下步骤：
(1)将水果榨汁后，得原液；
(2)按1-3％的接种量将乳酸菌商业菌种接种到所述原液，37℃发酵30h，得发酵原液；
(3)按2-4％添加量将所述乳酸菌稳定剂添加到发酵原液，混匀，得乳酸菌饮料。
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