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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