CN111938107A - Flavored low-sugar food and preparation method thereof - Google Patents
Flavored low-sugar food and preparation method thereof Download PDFInfo
- Publication number
- CN111938107A CN111938107A CN202010847875.0A CN202010847875A CN111938107A CN 111938107 A CN111938107 A CN 111938107A CN 202010847875 A CN202010847875 A CN 202010847875A CN 111938107 A CN111938107 A CN 111938107A
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- enzymolysis
- alkaline protease
- product
- shrimps
- mass ratio
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Classifications
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a flavored low-sugar food and a preparation method thereof. In the preparation method of the flavored low-sugar food, xylanase, chitosanase, alkaline protease and flavourzyme are adopted to carry out enzymolysis on shrimps with shells, and a first enzymolysis product is obtained after filtration; carrying out enzymolysis on oat, kelp and shiitake mushroom by using mannanase, laminarin enzyme and alkaline protease, and filtering to obtain a second enzymolysis product; and then, mixing and inoculating the first enzymolysis product, the second enzymolysis product, the galacto-oligosaccharide and the three probiotics, and fermenting to prepare the flavored low-sugar food. The sweet taste of the flavor low-sugar food is derived from galacto-oligosaccharide, sweet amino acid released by enzymolysis of shrimps with shells and fresh enzymolysis of oat, kelp and mushroom, and simultaneously contains a large amount of mineral elements such as small molecular peptides, calcium and the like, and can provide beneficial bacteria in human intestinal tracts and be used as a metabolic raw material of intestinal bacteria to improve intestinal flora, so that the immunity of children is improved, and the growth and development of the children are promoted.
Description
Technical Field
The invention relates to the technical field of fermented foods, in particular to a flavored low-sugar food and a preparation method thereof.
Background
With the rapid development of economy in China, the food structure of residents is changed, and the original pattern mainly of a saturated type is gradually changed into a flavor type, a nutritional type, an enjoyable type or even a functional type, wherein the flavor leisure food with outstanding flavor, rich nutrition and convenient carrying is only in the priority of Chinese snack markets. However, the flavor snack products developed aiming at the taste preference of children in the current market generally have the characteristics of high sugar content and relatively low digestion and utilization rate of protein and mineral elements, and various artificially synthesized additives such as essence, preservatives and the like are usually required to be added to increase the flavor of the food; in addition, in order to meet the taste of children, monosaccharide, disaccharide or fructose-glucose syrup is added to increase sweet taste, and the carbohydrate is easily absorbed and utilized by streptococcus mutans and staphylococcus aureus, so that mass propagation is caused, oral flora is destroyed, and dental caries is caused. The long-term consumption of the flavor food can cause adverse effects on the physical growth of children.
Therefore, it is of great significance to provide a food with low sugar, high nutrient digestion and utilization rate and outstanding flavor.
Disclosure of Invention
Based on the above, the invention provides the flavored low-sugar food which has outstanding flavor and high nutrient digestion utilization rate and is not added with sweeteners, disaccharides and monosaccharides in any form, and the preparation method thereof.
The technical scheme of the invention is as follows.
One aspect of the invention provides a preparation method of a flavored low-sugar food, which comprises the following steps:
carrying out enzymolysis on shrimps with shells by using xylanase, chitosanase, alkaline protease and flavourzyme, and filtering to obtain a first enzymolysis product;
carrying out enzymolysis on oat, kelp and shiitake mushroom by using mannanase, laminarin enzyme and alkaline protease, and filtering to obtain a second enzymolysis product;
and mixing and inoculating the first enzymolysis product, the second enzymolysis product, galacto-oligosaccharide and the three probiotics, and fermenting to prepare the flavored low-sugar food.
In some of these embodiments, the ratio of the total mass of the xylanase, the chitosanase, the alcalase, and the flavourzyme to the mass of the shrimp with shells is (8-20): (90-120).
In some of these embodiments, the mass ratio of the xylanase, the chitosanase, the alcalase, and the flavourzyme is: (1.0-4.0): (3.0-6.0): (2.0-3.0): (2.0-6.0).
In some of these embodiments, the oat, the kelp, the mushroom, the mannanase, the laminarin enzyme, and the alkaline protease are in a mass ratio of (40-50): (15-25): (10-12): (1-3): (0.5-1.5): (0.5-2.0).
In some embodiments, the mass ratio of the first enzymatic hydrolysis product to the second enzymatic hydrolysis product to the galactooligosaccharide is (20-35): (45-60): (5-8).
In some of these embodiments, the three lactic acid bacteria are selected from the group consisting of bifidobacterium adolescentis, bifidobacterium lactis and leuconostoc mesenteroides in a mass ratio of (2.0-4.0): (1.5-3.0): (4.0-6.0).
Further, before the step of mixed inoculation of the first enzymatic product, the second enzymatic product, galactooligosaccharide and three probiotics, the method also comprises the following steps:
respectively placing the three probiotics into culture solutions for culturing to prepare three seed solutions;
mixing the three seed liquids to prepare a composite fermentation liquid;
wherein the viable count of the seed liquid of Bifidobacterium adolescentis, the viable count of the seed liquid of Bifidobacterium lactis and the viable count of the seed liquid of Leuconostoc mesenteroides are (2.0-6.0) x 106Per mL;
in the step of mixed inoculation, the initial inoculation amount of the composite fermentation liquid is 0.05-1.0%.
In some of these embodiments, before the step of enzymatically hydrolyzing the shrimps with shell using xylanase, chitosanase, alkaline protease and flavourzyme, the method further comprises the following steps:
crushing the shelled shrimps to prepare a shelled shrimp nano homogenate; and/or
Before the step of carrying out enzymolysis on the oat, the kelp and the mushroom by adopting mannanase, laminarin enzyme and alkaline protease, the method also comprises the following steps:
crushing the oat, the kelp and the shiitake mushroom to prepare mixed nano homogenate.
In some embodiments, the step of enzymatic hydrolysis is performed using ultrasound-assisted enzymatic hydrolysis; and/or, the filtering step is performed using a 3000Da ultrafiltration membrane.
In another aspect, the invention provides a flavored low-sugar food prepared by the preparation method.
Advantageous effects
According to the preparation method of the flavored low-sugar food, firstly, the shrimps with shells are homogenized by adopting a nanotechnology, and nutritional ingredients such as minerals and vitamins in the shrimps with shells are subjected to nanocrystallization, so that the nutritional elements such as calcium, iron and zinc which are easy to lack and difficult to absorb can be fully contacted with small intestines and absorbed, the bioavailability of the shrimps with shells is improved, and meanwhile, xylanase, chitosanase, alkaline protease and flavourzyme are adopted to carry out enzymolysis on the shrimps with shells, and the shrimps with shells are filtered to obtain a first enzymolysis product; through enzymolysis, macromolecular protein and polysaccharide in the shrimps with shells are degraded into micromolecular peptide and oligosaccharide which are easy to digest and utilize by human bodies, and mineral elements such as calcium, iron and the like which are rich in the shrimp shells are further released.
The process further improves the bioavailability of nutrient elements for human bodies, and peptides with bitter taste or fishy smell in enzymolysis products can be filtered out after enzymolysis, so that the proportion of fresh sweet amino acid is increased, and the fresh sweet is further enriched. Carrying out enzymolysis on oat, kelp and shiitake mushroom by using mannanase, laminarin enzyme and alkaline protease, and filtering to obtain a second enzymolysis product; after the oat, the kelp and the mushroom are subjected to enzymolysis, sweet amino acid and oligosaccharide are released, and the oligosaccharide which can enrich the sweet amino acid and promote the proliferation of various probiotics can be obtained after further filtration, so that the subsequent full fermentation is facilitated to increase the flavor of the food; and finally, mixing the first zymolyte, the second zymolyte and galacto-oligosaccharide, inoculating three probiotics, and fermenting to prepare the flavored low-sugar food.
Wherein, a large amount of oligosaccharides beneficial to human bodies are generated in the two enzymolysis processes, and the oligosaccharides can selectively promote the propagation of oral and intestinal probiotics and inhibit the propagation of oral harmful bacteria such as streptococcus mutans, staphylococcus aureus and the like, thereby having remarkable function of preventing dental caries; meanwhile, the galacto-oligosaccharides and the sweet amino acids released by enzymolysis enable the food to have sweet taste without adding sweeteners, and the flavor is natural and pure; and in the fermentation process, a large amount of beneficial metabolites such as short-chain fatty acid, lactein and the like are generated, so that the special flavor low-sugar food has the functions of bacteriostasis and corrosion prevention, can greatly reduce the quality of an exogenous preservative, can provide probiotics required by a human body, brings a large amount of oligosaccharides and short peptides for selectively promoting the proliferation of the probiotics and inhibiting the proliferation of harmful bacteria, can quickly improve the environment in the oral cavity and the digestive tract of the human body, and can regulate the balance of microecological florae in the oral cavity and the digestive tract of the human body.
The flavor low-sugar food is prepared by the preparation method. The sweet taste of the flavor low-sugar food provided by the invention is derived from galacto-oligosaccharide and fresh sweet amino acid and oligosaccharide released by enzymolysis of shrimps with shells and fresh enzymolysis of oat, kelp and mushroom, no exogenous, natural or artificially synthesized sweetener is required to be added, and the rich oligosaccharide has the function of preventing decayed teeth and simultaneously. The galacto-oligosaccharide has high sweetness but low calorie, can be utilized by 8 beneficial bacteria in a human body, and simultaneously inhibits the growth and the reproduction of harmful bacteria in the intestines of the human body; therefore, the low-sugar flavor food disclosed by the invention is low in sugar content and low in calorie, and not only can meet the desire of children to like to eat sweet food, but also reduces the risks of dental caries and obesity; meanwhile, the low-sugar flavor food can provide beneficial bacteria required by a human body, can be used as a metabolic raw material of intestinal bacteria to improve intestinal flora, and also contains a large amount of mineral elements such as small molecular peptides, calcium and the like, so that the immunity of children can be improved, and the growth and development of the children can be promoted.
Detailed Description
In order that the invention may be more fully understood, a more particular description of the invention will now be rendered by reference to specific embodiments thereof that are illustrated in the appended drawings. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
One embodiment of the present invention provides a method for preparing a flavored low-sugar food, comprising the following steps S100 to S300.
And S100, carrying out enzymolysis on the shrimps with the shells by adopting xylanase, chitosanase, alkaline protease and flavourzyme, and filtering to obtain a first enzymolysis product.
The shrimp with shell is subjected to enzymolysis, macromolecular protein and polysaccharide in the shrimp with shell are degraded into micromolecular peptide and oligosaccharide which are easily digested and utilized by human body, and mineral elements such as calcium, iron and the like which are rich in the shrimp shell are released; after enzymolysis, peptides with bitter taste or fishy smell in an enzymolysis product can be filtered out through ultrafiltration membrane filtration, so that the fresh and sweet amino acid is further enriched.
The xylanase can non-specifically hydrolyze macromolecular chitosan contained in the shrimps with shells, and can decompose the chitosan into oligosaccharides with different molecular weights under different enzymolysis time; the chitosanase can decompose macromolecular chitosan into chitosan oligosaccharide with low polymerization degree of 2-4, and the chitosan oligosaccharide has the capabilities of oxidation resistance and antibiosis, has better water solubility and is more beneficial to absorption by a human body; the alkaline protease and the flavourzyme can generate small molecular polypeptide from the peptide chain of protein molecules rich in the shrimps with shells and release sweet amino acid.
In some of the embodiments, in step S100, before the step of performing enzymolysis on the shelled shrimps by using xylanase, chitosanase, alkaline protease and flavourzyme, the method further comprises the following steps:
crushing the shrimps with shells to prepare the nano homogenate of the shrimps with shells.
The shrimp with shell is crushed to prepare the shrimp with shell nano homogenate, which is beneficial to increasing the contact area with enzyme and promoting the enzymolysis reaction to be more thorough, thereby releasing more micromolecular polypeptide, oligosaccharide, calcium and mineral elements. Further, the crushing step is carried out by adopting a micro-jet high-pressure homogenizer.
In some of these embodiments, the nano homogenate of shelled shrimps has a particle size of 10nm to 100 nm.
In some embodiments, in step S100, the ratio of the total mass of xylanase, chitosanase, alkaline protease and flavourzyme to the mass of the shrimp with shell is (8-20): 90-120.
In some of these embodiments, in step S100, the mass ratio of xylanase, chitosanase, alkaline protease and flavourzyme is: (1-4): (3-6): (2-3): (2-6).
In some embodiments, in step S100, the conditions of enzymolysis are: carrying out enzymolysis for 2-5 h at the pH value of 6.0-8.0 and the temperature of 40-50 ℃.
In some embodiments, in step S100, the enzymolysis step is performed by ultrasound-assisted enzymolysis; further, the ultrasonic frequency is 50 kHz-80 kHz.
The enzymolysis is assisted by ultrasound, so that the hydrolysis reaction in the enzymolysis process can be further promoted, and the enzymolysis is more complete.
And/or, in some embodiments, step S100, the filtering step is performed using a 3000Da ultrafiltration membrane. After the enzymolysis product is filtered by a 3000Da ultrafiltration membrane, the polypeptide which can generate bitter taste and fishy smell in the shrimp hydrolysate can be filtered, meanwhile, the fresh sweet amino acid is further enriched, and the fresh sweet taste of the product is ensured.
And step S200, carrying out enzymolysis on the oat, the kelp and the mushroom by using mannase, laminarin enzyme and alkaline protease, and filtering to obtain a second enzymolysis product.
The oat, the kelp and the mushroom release fresh sweet amino acid and oligosaccharide after enzymolysis, and the oligosaccharide capable of selectively promoting the proliferation of probiotics can be obtained after further filtration, thereby being beneficial to subsequent full fermentation and adding the flavor of food.
The mannase can hydrolyze high-molecular glucomannan or galactomannan contained in oat into oligosaccharides, and the oligosaccharides have a remarkable promoting effect on the growth of beneficial bacteria in human intestinal tracts; the laminarin enzyme can hydrolyze laminarin and laminarin oligosaccharide contained in thallus laminariae to bioactive oligosaccharide for promoting proliferation of probiotics; the alkaline protease hydrolyzes the protein in the mushroom into micromolecular peptide and amino acid, and simultaneously, organic acid and flavor nucleotide which are rich in the mushroom are fully released, so that the prepared flavor low-sugar food has fresh and fragrant flavor.
In some embodiments, step S200 further comprises the following steps before the step of performing enzymolysis on the oat, the kelp and the shiitake mushroom with the mannanase, the laminarin enzyme and the alkaline protease:
crushing herba Avenae Fatuae, thallus laminariae and Lentinus Edodes, and making into mixed nanometer homogenate.
The oat, the kelp and the mushroom are crushed to prepare mixed nano homogenate, so that the contact area of the oat, the kelp and the mushroom with enzyme is increased, the enzymolysis reaction is promoted to be more thorough, and more small molecular polypeptides, oligosaccharides, organic acids and flavor-developing nucleotides are released. Further, the crushing step is carried out by adopting a micro-jet high-pressure homogenizer.
In some embodiments, the mixed homogenate has a particle size ranging from 10nm to 100 nm.
In some embodiments, in step S200, the mass ratio of oat, kelp, shiitake mushroom, mannanase, laminarin enzyme and alkaline protease is (40-50): (15-25): (10-12): (1-3): (0.5-1.5): (0.5-2.0).
In some embodiments, in step S200, the conditions of enzymolysis are: carrying out enzymolysis for 3-5 h at the pH value of 5-7 and the temperature of 42-53 ℃.
In some embodiments, in step S200, the enzymolysis step is performed by ultrasound-assisted enzymolysis; further, the ultrasonic frequency is 50 kHz-80 kHz.
The enzymolysis is assisted by ultrasound, so that the hydrolysis reaction in the enzymolysis process can be further promoted, and the enzymolysis is more complete.
And/or, in some embodiments, step S200, the filtering step is performed using a 3000Da ultrafiltration membrane. After the enzymolysis product is filtered by an ultrafiltration membrane of 3000Da, oligosaccharide which can be enriched and is less than 3000Da is obtained, and the oligosaccharide has the biological activity of selectively promoting the proliferation of probiotics.
It should be noted that step S100 and step S200 do not have a specific sequence, and may be performed sequentially or simultaneously.
And S300, mixing the first enzymolysis product obtained in the step S100, the second enzymolysis product obtained in the step S200, galactooligosaccharide and three probiotics, and fermenting to obtain the flavored low-sugar food.
The prepared flavor low-sugar food not only can provide beneficial bacteria needed by human oral cavity and intestinal tract, but also can be used as a metabolism raw material for selectively promoting the beneficial bacteria of human body, has obvious proliferation effect on beneficial bacteria groups in human body, such as bifidobacterium, lactobacillus and the like, can rapidly improve the internal environment of human oral cavity and digestive tract, and can regulate the balance of micro-ecological bacteria groups in the oral digestive tract of human body.
In some embodiments, in step S300, the mass ratio of the first enzymatic hydrolysis product to the second enzymatic hydrolysis product to the galactooligosaccharide is (20-35): (45-60): (5-8).
In some embodiments, in step S300, the three probiotics are selected from bifidobacterium adolescentis, bifidobacterium lactis and leuconostoc mesenteroides, and the mass ratio of the bifidobacterium adolescentis, the bifidobacterium lactis and the leuconostoc mesenteroides is (2.0-4.0): (1.5-3.0): (4.0-6.0).
In some embodiments, before the step of mixed inoculation of the first enzymatic product, the second enzymatic product, the galactooligosaccharide and the three probiotics, the method further comprises the following steps:
respectively placing the three probiotics into culture solutions for culturing to prepare three seed solutions;
mixing the three seed solutions to prepare a composite fermentation liquid;
wherein the viable count of the seed liquid of Bifidobacterium adolescentis, the viable count of the seed liquid of Bifidobacterium lactis and the viable count of the seed liquid of Leuconostoc mesenteroides are (2.0-6.0) x 106Per mL; the initial inoculation amount of the composite fermentation liquid is 0.05-1.0%.
Specifically, the three probiotics are placed in an MRS culture solution to be cultured, so that the three probiotics are activated. In a specific example, MRS medium is used for culture. Sterilizing for 15min at 121 ℃ by using an autoclave, and adjusting the pH to 6.2-6.4; further, the culture temperature is 35-45 ℃, and the anaerobic culture is carried out for 36-98 h.
The MRS culture medium comprises the following components: peptone, beef extract, yeast extract, glucose, sodium acetate, diammonium hydrogen citrate, tween-80, dipotassium hydrogen phosphate, magnesium sulfate heptahydrate, manganese sulfate heptahydrate and distilled water. Sterilizing the culture solution for 20min at 121 ℃ by using an autoclave, and adjusting the pH to 6.2-6.4; further, the culture temperature is 30-40 ℃, and the anaerobic culture is carried out for 15-20 h.
In some embodiments, in step S300, after the first enzymolysis product, the second enzymolysis product, and the galactooligosaccharide are mixed, the seed solutions of the three probiotics are inoculated and mixed to obtain the composite fermentation liquid, wherein the initial inoculation amount of the composite fermentation liquid is 0.05% to 1.0%. The method comprises the following specific steps: the first enzymolysis product, the second enzymolysis product and galacto-oligosaccharide are mixed, sterilized and added with mixed fermentation liquor consisting of three probiotics. The main purpose of the method is to remove mixed bacteria existing in the first enzymolysis product, the second enzymolysis product and the galacto-oligosaccharide so as to reduce the efficiency of subsequent fermentation.
In some embodiments, step S300 further comprises a step of freeze-drying after the fermentation step. Further, the freeze-drying is carried out by freeze-drying.
In some embodiments, step S300 further comprises the following steps after the fermentation step and before the freeze-forming step:
sesame, cheese and galactooligosaccharides are added to the fermentation product obtained by the fermentation in step S300.
It will be appreciated that other food materials may be added to the prepared fermentation product, or alternatively not, depending on the individual's needs or preferences.
The invention also provides a flavored low-sugar food which is prepared by adopting the preparation method.
The sweet taste of the flavored low-sugar food is derived from sweet amino acids and oligosaccharides released after enzymolysis of shrimps with shells and fresh enzymolysis of oat, kelp and mushroom, and galacto-oligosaccharides added subsequently, no sweetener is required to be added, and abundant oligosaccharides in the product have the function of preventing dental caries; therefore, the low-sugar flavor food disclosed by the invention is low in sugar content and low in calorie, and not only can meet the desire of children to like sweet food, but also reduces the risks of decayed teeth and obesity of the children; meanwhile, the low-sugar flavor food contains a large amount of mineral elements such as small molecular peptides, calcium and the like, beneficial bacteria required by human health can be provided, and oligosaccharides in the low-sugar flavor food selectively promote the proliferation of oral and intestinal probiotics and inhibit the proliferation of harmful bacteria, so that various health effects of improving oral and intestinal floras, improving the immunity of children, promoting the growth and development of children and the like are achieved.
While the present invention will be described with respect to particular embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but is intended to cover by the appended claims the scope of the invention, and that certain changes in the embodiments of the invention will be suggested to those skilled in the art and are intended to be covered by the appended claims.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
The flavored low-sugar foods and the methods for preparing the same according to the present invention are exemplified herein, but the present invention is not limited to the following examples.
The methods for preparing the bifidobacterium adolescentis seed liquid, the bifidobacterium lactis seed liquid and the leuconostoc mesenteroides seed liquid in the embodiments 1 to 6 and the comparative example 1 are as follows:
culturing with MRS culture medium at 35-42 deg.C for 24-48 h under anaerobic condition.
Wherein the viable count of the adolescent bifidobacterium seed liquid is (2.0-3.0) multiplied by 106Per mL; the viable count of the bifidobacterium lactis seed liquid is (2.5-4.0) multiplied by 106Per mL; the viable count of the leuconostoc mesenteroides seed liquid is (2.0-3.0) multiplied by 106one/mL.
Example 1
1) Obtaining the nano homogenate of the shelled shrimps: selecting fresh and firm small white shrimps with shells, and crushing the small white shrimps by using a micro-jet high-pressure homogenizer to prepare the nano-scale homogenate of the small shrimps with the shells. Then mixing xylanase, chitosanase, alkaline protease and flavourzyme according to a certain proportion to prepare mixed enzyme liquid-1, adding the mixed enzyme liquid-1 into the nano homogenate of the shrimps with shells, carrying out ultrasonic-assisted enzymolysis for 2.5h at 50 ℃, and then filtering by a 3000Da ultrafiltration membrane to obtain a first enzymolysis product.
Wherein the mass ratio of the xylanase, the chitosanase, the alkaline protease and the flavourzyme is as follows: 3:3:2: 2; the mass ratio of the mixed enzyme liquid-1 to the small white shrimps with shells is 1: 10; the ultrasonic frequency was 50 kHz.
2) Mixing herba Avenae Fatuae, thallus laminariae and Lentinus Edodes at a certain ratio, and homogenizing with a microfluidizer at high pressure. Mixing mannanase, laminarin enzyme and alkaline protease at a certain ratio to obtain mixed enzyme solution. Adding the mixed enzyme solution-2 into the mixed nano homogenate of the oat, the kelp and the mushroom according to a certain proportion, carrying out ultrasonic-assisted enzymolysis, and then filtering by a 3000Da ultrafiltration membrane to obtain a second enzymolysis product.
Wherein the mass ratio of the oat, the kelp, the lentinan, the mannase, the laminarin enzyme and the alkaline protease is 40: 15: 10: 2: 1: 1.5; the ultrasonic frequency was 60 kHz.
3) The bifidobacterium adolescentis seed liquid, the bifidobacterium seed liquid and the leuconostoc mesenteroides seed liquid are mixed according to the mass ratio of bifidobacterium adolescentis to bifidobacterium lactis to leuconostoc mesenteroides of 2: 1.5: 4, mixing to prepare mixed zymophyte liquid, wherein the concentration of the mixed zymophyte liquid is adjusted to 4.5 multiplied by 106CFU/mL. And then mixing the first enzymolysis product obtained in the step 1), the second enzymolysis product obtained in the step 2) and galacto-oligosaccharide, sterilizing at 121 ℃ for 20min, adding the prepared mixed zymophyte liquid, mixing and inoculating, and fermenting at 42 ℃ for 96h to obtain a fermentation product. Wherein the first enzymolysis product, the second enzymolysis product and the galactooligosaccharide are mixed according to the mass ratio of 20: 45: 5, inoculating 0.06 percent of mixed zymocyte liquid after mixing, and carrying out anaerobic fermentation after uniformly mixing.
And finally, adding sesame, cheese and galacto-oligosaccharide into the fermentation product, controlling the temperature of a cold trap at-80 ℃, and freeze-drying for 96 hours to prepare the flavored low-sugar food. The mass ratio of the total mass of the added sesame, cheese and galacto-oligosaccharide to the total mass of the three lactic acid bacteria is 12: 1.5; the mass ratio of the sesame to the cheese to the galacto-oligosaccharide is 1: 3: 5.
example 2
1) Obtaining the nano homogenate of the shelled shrimps: selecting fresh and firm small white shrimps with shells, and crushing the small white shrimps by using a micro-jet high-pressure homogenizer to prepare the nano-scale homogenate of the small shrimps with the shells. Then mixing xylanase, chitosanase, alkaline protease and flavourzyme according to a certain proportion to prepare mixed enzyme liquid-1, adding the mixed enzyme liquid-1 into the nano homogenate of the shelled shrimps, carrying out ultrasonic-assisted enzymolysis for 2 hours at 45 ℃, and then filtering by a 3000Da ultrafiltration membrane to obtain a first enzymolysis product.
Wherein the mass ratio of the xylanase, the chitosanase, the alkaline protease and the flavourzyme is 1: 4: 3: 3; the mass ratio of the mixed enzyme liquid-1 to the small white shrimps with shells is 11: 120 of a solvent; the ultrasonic frequency was 60 kHz.
2) Mixing herba Avenae Fatuae, thallus laminariae and Lentinus Edodes at a certain ratio, and homogenizing with a microfluidizer at high pressure. Mixing mannanase, laminarin enzyme and alkaline protease at a certain ratio to obtain mixed enzyme solution. Adding the mixed enzyme solution-2 into the mixed nano homogenate of the oat, the kelp and the mushroom according to a certain proportion, carrying out ultrasonic-assisted enzymolysis, and then filtering by a 3000Da ultrafiltration membrane to obtain a second enzymolysis product.
Wherein the mass ratio of oat, kelp, lentinan, mannase, laminarin enzyme and alkaline protease is 45: 20: 11: 2: 1.5: 2; the ultrasonic frequency was 55 kHz.
3) The bifidobacterium adolescentis seed liquid, the bifidobacterium lactis seed liquid and the leuconostoc mesenteroides seed liquid are mixed according to the mass ratio of bifidobacterium adolescentis to bifidobacterium lactis to leuconostoc mesenteroides of 2: 2: 4, and preparing the mixed zymogen liquid. Then mixing the first enzymolysis product prepared in the step 1), the second enzymolysis product prepared in the step 2) and galacto-oligosaccharide, sterilizing at 121 ℃ for 20min, adding mixed fermentation liquor, mixing, and fermenting at 38 ℃ for 72h to obtain a fermentation product; wherein the mass ratio of the total amount of the first enzymolysis product, the second enzymolysis product and the galactooligosaccharide is 22: 48: 6, the inoculation concentration of the mixed lactobacillus is 0.5 percent, and anaerobic fermentation is carried out.
And finally, adding sesame, cheese and galacto-oligosaccharide into the fermentation product, and freeze-drying for 90 hours in a freeze dryer with the temperature of a cold trap controlled at-90 ℃ to prepare the flavored low-sugar food. The mass ratio of the total mass of the added sesame, cheese and galacto-oligosaccharide to the total mass of the three lactic acid bacteria is 9: 1; the mass ratio of the sesame to the cheese to the galacto-oligosaccharide is 0.5: 2: 5.
example 3
1) Obtaining the nano homogenate of the shelled shrimps: selecting fresh and firm small white shrimps with shells, and crushing the small white shrimps by using a micro-jet high-pressure homogenizer to prepare the nano-scale homogenate of the small shrimps with the shells. Then mixing xylanase, chitosanase, alkaline protease and flavourzyme according to a certain proportion to prepare mixed enzyme liquid-1, adding the mixed enzyme liquid-1 into the nano homogenate of the shelled shrimps, carrying out ultrasonic-assisted enzymolysis for 5 hours at 40 ℃, and then filtering by a 3000Da ultrafiltration membrane to obtain a first enzymolysis product.
Wherein the mass ratio of the xylanase, the chitosanase, the alkaline protease and the flavourzyme is 3:3: 3: 6; the mass ratio of the mixed enzyme liquid-1 to the small white shrimps with shells is 1: 9; the ultrasonic frequency was 55 kHz.
2) Mixing herba Avenae Fatuae, thallus laminariae and Lentinus Edodes at a certain ratio, and homogenizing with a microfluidizer at high pressure. Mixing mannanase, laminarin enzyme and alkaline protease at a certain ratio to obtain mixed enzyme solution. Adding the mixed enzyme solution-2 into the mixed nano homogenate of the oat, the kelp and the mushroom according to a certain proportion, carrying out ultrasonic-assisted enzymolysis, and then filtering by a 3000Da ultrafiltration membrane to obtain a second enzymolysis product.
Wherein the mass ratio of oat, kelp, lentinus edodes, mannase, laminarin enzyme and alkaline protease is 50: 18: 12: 3: 1.5: 1.2; the ultrasonic frequency was 70 kHz.
3) The bifidobacterium adolescentis seed liquid, the bifidobacterium seed liquid and the leuconostoc mesenteroides seed liquid are mixed according to the mass ratio of bifidobacterium adolescentis to bifidobacterium lactis to leuconostoc mesenteroides of 3: 1.5: 5 mixing to prepare mixed zymophyte liquid. Then mixing the first enzymolysis product obtained in the step 1), the second enzymolysis product obtained in the step 2) and galacto-oligosaccharide, sterilizing at 121 ℃ for 20min, adding the prepared mixed zymophyte liquid, mixing, and fermenting at 40 ℃ for 80h to obtain a fermentation product; wherein the mass ratio of the first enzymolysis product to the second enzymolysis product to the galactooligosaccharide is 25: 50: 7, inoculating the mixed zymophyte liquid with the inoculation concentration of 0.8 percent, and carrying out anaerobic fermentation.
And finally, adding sesame, cheese and galacto-oligosaccharide into the fermentation product, and freeze-drying for 85 hours in a freeze dryer at the temperature of-100 ℃ to prepare the flavored low-sugar food. The mass ratio of the total mass of the added sesame, cheese and galacto-oligosaccharide to the total mass of the three probiotics is 15: 2; the mass ratio of the sesame to the cheese to the galacto-oligosaccharide is 1: 1.5: 6.5.
example 4
1) Obtaining the nano homogenate of the shelled shrimps: selecting fresh and firm small white shrimps with shells, and crushing the small white shrimps by using a micro-jet high-pressure homogenizer to prepare the nano-scale homogenate of the small shrimps with the shells. Then mixing xylanase, chitosanase, alkaline protease and flavourzyme according to a certain proportion to prepare mixed enzyme liquid-1, adding the mixed enzyme liquid-1 into the nano homogenate of the shrimps with shells, carrying out ultrasonic-assisted enzymolysis for 2.5h at 50 ℃, and then filtering by a 3000Da ultrafiltration membrane to obtain a first enzymolysis product.
Wherein the mass ratio of the xylanase, the chitosanase, the alkaline protease and the flavourzyme is 4: 4: 3.3: 5; the mass ratio of the mixed enzyme liquid-1 to the small white shrimps with shells is 2: 15; the ultrasonic frequency was 65 kHz.
The other steps are the same as in example 1.
Example 5
1) Obtaining the nano homogenate of the shelled shrimps: selecting fresh and firm small white shrimps with shells, and crushing the small white shrimps by using a micro-jet high-pressure homogenizer to prepare the nano-scale homogenate of the small shrimps with the shells. Then mixing xylanase, chitosanase, alkaline protease and flavourzyme according to a certain proportion to prepare mixed enzyme liquid-1, adding the mixed enzyme liquid-1 into the nano homogenate of the shrimps with shells, carrying out ultrasonic-assisted enzymolysis for 2.5h at 50 ℃, and then filtering by a 3000Da ultrafiltration membrane to obtain a first enzymolysis product.
Wherein the mass ratio of the xylanase, the chitosanase, the alkaline protease and the flavourzyme is as follows: 3:3:2: 2; the mass ratio of the mixed enzyme liquid-1 to the small white shrimps with shells is 1: 10; the ultrasonic frequency was 50 kHz.
2) Mixing herba Avenae Fatuae, thallus laminariae and Lentinus Edodes at a certain ratio, and homogenizing with a microfluidizer at high pressure. Mixing mannanase, laminarin enzyme and alkaline protease at a certain ratio to obtain mixed enzyme solution. Adding the mixed enzyme solution-2 into the mixed nano homogenate of the oat, the kelp and the mushroom according to a certain proportion, carrying out ultrasonic-assisted enzymolysis, and then filtering by a 3000Da ultrafiltration membrane to obtain a second enzymolysis product.
Wherein the mass ratio of oat, kelp, lentinan, mannase, laminarin enzyme and alkaline protease is 48: 23: 12: 3: 1.3: 2; the ultrasonic frequency was 60 kHz.
The other steps are the same as in example 1.
Example 6
1) Obtaining the nano homogenate of the shelled shrimps: selecting fresh and firm small white shrimps with shells, and crushing the small white shrimps by using a micro-jet high-pressure homogenizer to prepare the nano-scale homogenate of the small shrimps with the shells. Then mixing xylanase, chitosanase, alkaline protease and flavourzyme according to a certain proportion to prepare mixed enzyme liquid-1, adding the mixed enzyme liquid-1 into the nano homogenate of the shrimps with shells, carrying out ultrasonic-assisted enzymolysis for 2.5h at 50 ℃, and then filtering by a 3000Da ultrafiltration membrane to obtain a first enzymolysis product.
Wherein the mass ratio of the xylanase to the chitosanase to the alkaline protease to the flavourzyme is 3:3:2: 2; the mass ratio of the mixed enzyme liquid-1 to the small white shrimps with shells is 1: 10; the ultrasonic frequency was 75 kHz.
2) Mixing herba Avenae Fatuae, thallus laminariae and Lentinus Edodes at a certain ratio, and homogenizing with a microfluidizer at high pressure. Mixing mannanase, laminarin enzyme and alkaline protease at a certain ratio to obtain mixed enzyme solution. Adding the mixed enzyme solution-2 into the mixed nano homogenate of the oat, the kelp and the mushroom according to a certain proportion, carrying out ultrasonic-assisted enzymolysis, and then filtering by a 3000Da ultrafiltration membrane to obtain a second enzymolysis product.
Wherein the mass ratio of oat, kelp, lentinus edodes, mannase, laminarin enzyme and alkaline protease is 50: 22: 12: 3: 0.5: 1.8; the ultrasonic frequency was 60 kHz.
3) The bifidobacterium adolescentis seed liquid, the bifidobacterium seed liquid and the leuconostoc mesenteroides seed liquid are mixed according to the mass ratio of bifidobacterium adolescentis to bifidobacterium lactis to leuconostoc mesenteroides of 2: 1.5: 4, mixing to prepare mixed zymophyte liquid, wherein the concentration of the mixed zymophyte liquid is adjusted to 4.5 multiplied by 106CFU/mL. And then mixing the first enzymolysis product obtained in the step 1), the second enzymolysis product obtained in the step 2) and galacto-oligosaccharide, sterilizing at 121 ℃ for 20min, adding the prepared mixed zymophyte liquid, mixing and inoculating, and fermenting at 42 ℃ for 96h to obtain a fermentation product. Wherein the first enzymolysis product, the second enzymolysis product and the galactooligosaccharide are mixed according to the mass ratio of 20: 45: 5, inoculating 0.06 percent of mixed zymocyte liquid after mixing, and carrying out anaerobic fermentation after uniformly mixing.
And finally, adding sesame, cheese and galacto-oligosaccharide into the fermentation product, controlling the temperature of a cold trap at-80 ℃, and freeze-drying for 96 hours to prepare the flavored low-sugar food. The mass ratio of the total mass of the added sesame, cheese and galacto-oligosaccharide to the total mass of the three lactic acid bacteria is 12: 1.5; the mass ratio of the sesame to the cheese to the galacto-oligosaccharide is 1: 3: 5.
comparative example 1
Comparative example 1 is substantially the same as example 1, except that in comparative example 1, no flavourzyme is added in the enzymolysis process in step 1), and the specific steps are as follows:
1) obtaining the nano homogenate of the shelled shrimps: selecting fresh and firm small white shrimps with shells, and crushing the small white shrimps by using a micro-jet high-pressure homogenizer to prepare the nano-scale homogenate of the small shrimps with the shells. Then mixing xylanase, chitosanase and alkaline protease according to a certain proportion to prepare mixed enzyme liquid-1, adding the mixed enzyme liquid-1 into the nano homogenate of the shrimps with shells, carrying out ultrasonic-assisted enzymolysis for 2.5h at 50 ℃, and then filtering by a 3000Da ultrafiltration membrane to obtain a first enzymolysis product.
Wherein the mass ratio of the xylanase, the chitosanase and the alkaline protease is 3:3: 2; the mass ratio of the mixed enzyme liquid-1 to the small white shrimps with shells is 1: 10; the ultrasonic frequency is 50 kHz.
The other process parameters were the same as in example 1.
Example 7
1) Sensory evaluation of flavored low-sugar foods.
The noodles prepared in examples 1 to 6 and comparative example 1 were prepared by selecting commercially available children's flavor foods: the shrimp sticks were used as a control, and 10 trained examiners evaluated the food for its odor, taste, and refreshing properties within 10 min. Table 1 shows sensory evaluation criteria and scores.
TABLE 1 sensory evaluation criteria and scores
And respectively removing the highest score and the lowest score from the sensory evaluation result of each sample, and averaging to obtain the result. Table 2 shows the results of sensory evaluation, and Table 3 shows the results of umami taste evaluation.
TABLE 2 sensory evaluation of the results
| Sample name | Sensory rating (100 score full score) | Ranking |
| Practice ofExample 1 | 90 | 2 |
| Example 2 | 95 | 1 |
| Example 3 | 85 | 3 |
| Example 4 | 81 | 5 |
| Example 5 | 82 | 4 |
| Example 6 | 80 | 6 |
| Comparative example 1 | 75 | 7 |
| Commercial food | 70 | 8 |
TABLE 3 umami taste evaluation results
2) Culture results of sample extract Streptococcus mutans
1. Mixing the samples of examples 1-6 or comparative example 1 or the commercial food sample and distilled water according to the mass ratio of 1:10, pulping by a refiner, and taking 1mL of filtered supernatant.
2. 100. mu.L of overnight-cultured Streptococcus mutans, which is a causative bacterium of caries, was taken in 10mL of BHI medium, and the number of colonies of BHI medium at that time was recorded as I0Then adding 1mL of the supernatant prepared in the step 1 for co-culture for 24h, and recording the colony number of the BHI culture medium after the co-culture for 24h as I1. BHI plates were diluted and plated after the end of co-cultivation, and the inhibitory effect on Streptococcus mutans was examined in each of the examples and comparative examples. The results are shown in Table 4. The method for calculating the inhibition rate of the streptococcus mutans comprises the following steps:
inhibition of Streptococcus mutans (I)0-I1)I0×100％
TABLE 4
| Sample name | Inhibition of Streptococcus mutans | Ranking |
| Example 1 | 70％ | 2 |
| Example 2 | 78％ | 1 |
| Example 3 | 66％ | 3 |
| Example 4 | 60％ | 5 |
| Example 5 | 62％ | 4 |
| Example 6 | 53％ | 6 |
| Comparative example 1 | 45％ | 7 |
| Commercial food | 23％ | 8 |
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (10)
1. The preparation method of the flavored low-sugar food is characterized by comprising the following steps of:
carrying out enzymolysis on shrimps with shells by using xylanase, chitosanase, alkaline protease and flavourzyme, and filtering to obtain a first enzymolysis product;
carrying out enzymolysis on oat, kelp and shiitake mushroom by using mannanase, laminarin enzyme and alkaline protease, and filtering to obtain a second enzymolysis product;
and (3) carrying out mixed inoculation on the first enzymolysis product, the second enzymolysis product, galacto-oligosaccharide and the three probiotics, and fermenting to obtain the flavored low-sugar food.
2. The method according to claim 1, wherein the mass ratio of the total mass of the xylanase, the chitosanase, the alkaline protease and the flavourzyme to the mass of the shrimp with shell is (8-20): (90-120).
3. The method according to claim 1, wherein the mass ratio of the xylanase, the chitosanase, the alkaline protease and the flavourzyme is: (1.0-4.0): (3.0-6.0): (2.0-3.0): (2.0-6.0).
4. The method according to claim 1, wherein the mass ratio of the oat, the kelp, the mushroom, the mannanase, the laminarin enzyme and the alkaline protease is (40-50): (15-25): (10-12): (1-3): (0.5-1.5): (0.5-2.0).
5. The preparation method according to claim 1, wherein the mass ratio of the first enzymatic hydrolysis product to the second enzymatic hydrolysis product to the galactooligosaccharide is (20-35): (45-60): (5-8).
6. The preparation method according to claim 1, wherein the three probiotics are selected from bifidobacterium adolescentis, bifidobacterium lactis and leuconostoc mesenteroides, and the mass ratio of the bifidobacterium adolescentis to the bifidobacterium lactis to the leuconostoc mesenteroides is (2.0-4.0): (1.5-3.0): (4.0-6.0).
7. The method of claim 6, wherein the step of inoculating the first enzymatic product, the second enzymatic product, the galactooligosaccharide and the three probiotics in combination is preceded by the following steps:
respectively placing the three probiotics into culture solutions for culturing to respectively prepare three seed solutions;
mixing the three seed liquids to prepare a composite fermentation liquid;
wherein the viable count of the seed liquid of the bifidobacterium adolescentis, the seed liquid of the bifidobacterium lactis and the seed liquid of the leuconostoc mesenteroides is (2.0-6.0) multiplied by 10 respectively and independently6Per mL;
in the step of mixed inoculation, the initial inoculation amount of the composite fermentation liquid is 0.05-1.0%.
8. The method according to any one of claims 1 to 7, further comprising, before the step of enzymatically hydrolyzing the shrimp with shell with xylanase, chitosanase, alkaline protease and flavourzyme, the steps of:
crushing the shelled shrimps to prepare a nano-scale homogenate of the shelled shrimps; and/or
Before the step of carrying out enzymolysis on the oat, the kelp and the mushroom by adopting mannanase, laminarin enzyme and alkaline protease, the method also comprises the following steps:
crushing the oat, the kelp and the shiitake mushroom to prepare mixed nano homogenate.
9. The preparation method according to any one of claims 1 to 7, wherein the enzymolysis step adopts ultrasonic-assisted enzymolysis; and/or, the filtering step is performed using a 3000Da ultrafiltration membrane.
10. A flavored low-sugar food, which is prepared by the preparation method of any one of claims 1 to 9.
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| CN111034979A (en) * | 2019-11-25 | 2020-04-21 | 广东省农业科学院蚕业与农产品加工研究所 | Composite flavoring, flour food and preparation method thereof |
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| CN115211552B (en) * | 2022-03-09 | 2024-02-06 | 江西师范大学 | Microbial processing method for improving nutrition components of shrimp branchia sauce |
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