CN111990459B - Burdock probiotic milk powder for improving activity of probiotics and preparation method thereof - Google Patents
Burdock probiotic milk powder for improving activity of probiotics and preparation method thereof Download PDFInfo
- Publication number
- CN111990459B CN111990459B CN202010852186.9A CN202010852186A CN111990459B CN 111990459 B CN111990459 B CN 111990459B CN 202010852186 A CN202010852186 A CN 202010852186A CN 111990459 B CN111990459 B CN 111990459B
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- Prior art keywords
- burdock
- heat
- probiotics
- powder
- probiotic
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- 235000003130 Arctium lappa Nutrition 0.000 title claims abstract description 110
- 235000008078 Arctium minus Nutrition 0.000 title claims abstract description 110
- 239000000843 powder Substances 0.000 title claims abstract description 66
- 239000006041 probiotic Substances 0.000 title claims abstract description 48
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 48
- 235000020192 probiotic milk Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 230000000694 effects Effects 0.000 title claims abstract description 15
- 244000294263 Arctium minus Species 0.000 title 1
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- 239000008103 glucose Substances 0.000 claims description 14
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- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
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- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 2
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- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 2
- 229940029339 inulin Drugs 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000000670 limiting effect Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 230000002829 reductive effect Effects 0.000 description 2
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 description 2
- 230000035882 stress Effects 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
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- 230000000007 visual effect Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 0.000 description 1
- 241000208838 Asteraceae Species 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 230000005526 G1 to G0 transition Effects 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- BPYGTFFYYOWDBC-LOVSFRALSA-N arctiin Natural products COc1ccc(C[C@H]2COC(=O)[C@@H]2Cc3ccc(O[C@@H]4O[C@H](C)[C@@H](O)[C@H](O)[C@H]4O)c(OC)c3)cc1OC BPYGTFFYYOWDBC-LOVSFRALSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
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- 238000010586 diagram Methods 0.000 description 1
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
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- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
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- 238000011534 incubation Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
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- 239000002054 inoculum Substances 0.000 description 1
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
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- 239000002504 physiological saline solution Substances 0.000 description 1
- -1 potassium ferricyanide Chemical compound 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229960004889 salicylic acid Drugs 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
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- 210000002784 stomach Anatomy 0.000 description 1
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- 230000002195 synergetic effect Effects 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The application discloses burdock probiotic milk powder for improving the activity of probiotics and a preparation method thereof, wherein the method comprises the following steps: step 1: pretreating probiotics by heat shock; step 2: mixing the probiotics after heat shock in the step 1 with the burdock composite heat-resistant protective agent, adding milk and uniformly mixing; step 3: and (3) drying the emulsion uniformly mixed in the step (2) to obtain a finished product, namely the burdock probiotic milk powder. The application discovers the heat-resistant efficacy of the burdock powder for the first time, and obtains the burdock composite heat-resistant protective agent through the creative process, namely, the heat-resistant effect is improved by about 1-2 orders of magnitude compared with the control under the heat treatment at 75 ℃ for 10min. The application comprehensively utilizes the probiotic heat shock pretreatment, combines the burdock composite heat resistant protective agent and the spray drying technology to optimize the three probiotic activity maintaining technologies, and the number of the probiotic viable bacteria in the prepared probiotic milk powder is improved by about 1 order of magnitude compared with the control.
Description
Technical Field
The application relates to burdock probiotic milk powder with obviously improved probiotic survival and a preparation method thereof, belonging to the technical field of agricultural product processing.
Background
The preparation of probiotic milk powder is a production method with low production cost and simple and convenient preparation. The spray drying has strong production capacity and rapid pulverization, and has been reported in industrialized application at present, but in the drying process, the spray drying brings various adverse factors such as dehydration stress, oxidation stress, heat stress and the like to probiotics therein, so that the number of the live bacteria is greatly reduced. Researchers have proposed various methods to boost the activity of spray-dried probiotics, mainly: the protection of the cell structure is enhanced, and the resistance of probiotics to adverse environmental factors is improved; optimizing spray drying conditions; protective carriers and the like are employed.
Burdock is also called mountain burdock, which is a perennial herb of the Compositae family. The burdock rhizome is longer and is 65-100cm, and the skin is light yellow and black brown; the meat is grey white, crisp, slightly thick and hard, pale yellow in section, obvious in inner layer ring, fragrant and sweet in taste. The burdock root tuber is rich in inulin, phenolic acid, flavone, vitamin A, vitamin B, arctiin, alkaloid and other nutritional functional components. Modern medicine proves that burdock has the functions of strengthening spleen and stomach, clearing heat and detoxicating, resisting oxidation, inhibiting bacteria, resisting fatigue, regulating immunity, protecting liver, promoting the growth of probiotics and the like. The research of Chaikham and the like finds that the prebiotics (inulin, xylose, fructo-oligosaccharides and the like) have a protective effect on the heat resistance of probiotics. The prior art does not have the advantages of correlating and intensively researching the thermal activity of probiotics, burdock whole powder and probiotic milk powder.
Disclosure of Invention
In order to solve the technical problems, the application discloses a preparation method of burdock probiotic milk powder for improving the activity of probiotics, which comprises the following steps:
step 1: pretreating probiotics by heat shock;
step 2: mixing the probiotics after heat shock in the step 1 with the burdock composite heat-resistant protective agent, adding milk and uniformly mixing;
step 3: and (3) drying the emulsion uniformly mixed in the step (2) to obtain a finished product, namely the burdock probiotic milk powder.
Further: the probiotics in the step 1 are any one or more of lactobacillus acidophilus, lactobacillus plantarum, lactobacillus paracasei, lactobacillus casei and lactobacillus rhamnosus.
Further: the probiotics selected in the step 1 are the stable-phase thalli cultured for 10-12 hours,
further: the temperature of the heat shock pretreatment in the step 1 is 50-60 ℃ and the time is 15-30min.
Further: the burdock composite heat resistant protective agent in the step 2 is prepared by mixing glucose with burdock powder prepared by taking Fengxian burdock and/or Pei county burdock as raw materials.
Further: the burdock composite heat-resistant protective agent comprises the following components in parts by weight: 1.5 to 3.5 parts of Fengxian burdock powder, 2 to 6 parts of glucose and 1.5 to 3.5 parts of Pei county burdock powder.
Further: the burdock variety in Fengxian is Liu Chuan, the burdock variety in Pei county is Xinlin No. 1, in the burdock powder preparation process, burdock is firstly cleaned by a vegetable cleaning machine for 3-4 minutes until clean outer skin is not damaged, then is cut into slices with the thickness of 0.2-0.5cm, is then placed in a dryer for drying at 60-65 ℃ for 3-5 hours until the water content is below 5%, and finally is placed in an ultrafine pulverizer for pulverizing to above 200 meshes.
Further: the drying process in the step 3 is spray drying, and the specific parameters are that the outlet temperature is 80-110 ℃, the inlet temperature is 130-170 ℃, and the feeding rate is 0.4-0.8L/h.
The application also comprises the burdock probiotics milk powder which is prepared by any one of the methods.
The beneficial effects are that: the application discovers the heat-resistant efficacy of the burdock powder for the first time, and obtains the burdock composite heat-resistant protective agent through the creative process, namely, the heat-resistant effect is improved by about 1-2 orders of magnitude compared with the control under the heat treatment at 75 ℃ for 10min.
The application comprehensively utilizes the probiotic heat shock pretreatment, combines the burdock composite heat resistant protective agent and the spray drying technology to optimize the three probiotic activity maintaining technologies, and the number of the probiotic viable bacteria in the prepared probiotic milk powder is improved by about 1 order of magnitude compared with the control.
Drawings
FIG. 1 is a schematic diagram showing growth curves of FM-LP-4 in MRS in an embodiment of the present application,
FIG. 2 is a graph showing the survival curves of FM-LP-4 at different heat shock temperatures in an embodiment of the present application.
Detailed Description
The present application is further illustrated below with reference to specific embodiments and the accompanying drawings, it being understood that these embodiments are only for illustrating the present application and not for limiting the scope of the present application, and that various equivalent modifications of the present application will fall within the scope of the appended claims by those skilled in the art after reading the present application.
The application firstly carries out heat shock pretreatment on probiotics, then tests the influence of a burdock variety, pretreatment mode and drying technology on the heat resistance of the probiotics in the preparation process of burdock powder to obtain the preparation process of burdock powder, then screens the formula of the burdock powder compounded with other heat resistant protective agents to obtain the probiotics burdock composite heat resistant protective agent, further optimizes the spray drying technology of the burdock composite heat resistant protective agent-containing milk powder, and finally obtains the burdock probiotic milk powder with obviously improved survival rate of the probiotics and the preparation method thereof, and the preparation method comprises the following steps:
step 1: pretreating probiotics by heat shock; the probiotics are any one or more of lactobacillus acidophilus, lactobacillus plantarum, lactobacillus paracasei, lactobacillus casei and lactobacillus rhamnosus, and are thalli in a stable period of between 10 and 12 hours, the temperature of heat shock pretreatment is 50 to 60 ℃, and the time is 15 to 30 minutes;
step 2: mixing the probiotics after heat shock in the step 1 with the burdock composite heat-resistant protective agent, adding milk and uniformly mixing; the burdock composite heat-resistant protective agent is prepared by mixing glucose with burdock powder prepared from raw materials of Fengxian burdock and/or Pei county burdock, and comprises the following components in parts by weight: 1.5-3.5 parts of burdock powder in Fengxian county, 2-6 parts of glucose and 1.5-3.5 parts of burdock powder in Pei county, wherein the variety of burdock in Fengxian county is Liu Chuan ideal, the variety of burdock in Pei county is Xinlin No. 1, during the preparation process of burdock powder, burdock is firstly cleaned for 3-4 minutes by a vegetable cleaning machine until clean outer skin is not damaged, then is cut into slices with the thickness of 0.2-0.5cm, then is dried in a dryer at the temperature of 60-65 ℃ for 3-5 hours until the water content is below 5%, and finally is crushed into powder to above 200 meshes in a superfine pulverizer;
step 3: the emulsion after being uniformly mixed in the step 2 is dried to prepare a finished product, namely burdock probiotic milk powder; the drying process is spray drying, and the specific parameters are outlet temperature 80-110 ℃, inlet temperature 130-170 ℃ and feeding rate 0.4-0.8L/h.
The application also comprises the burdock probiotics milk powder prepared by any one of the methods.
Examples
Step 1: lactobacillus paracasei FM-LP-4 is cultivated for 10 to 12 hours at the cultivation temperature of 34 ℃ and the inoculation amount of 3 percent to reach the stable growth period of thalli, and is subjected to heat shock treatment for 25 minutes at the temperature of 55 ℃;
step 2: preparing a burdock composite heat-resistant protective agent: the burdock variety Liu Chuan ideal and Xinlin No. 1 is prepared from the raw materials of Fengxian burdock and Pexian burdock; the burdock is cleaned in a vegetable cleaning machine for 3 minutes until sediment and hair are cleaned, and the skin is kept intact; the thickness of the burdock slices is 0.25cm; drying burdock slices in a dryer at 60 ℃ for 5 hours; superfine grinding to more than 200 meshes. The prepared burdock powder is mixed with glucose to form the burdock composite heat-resistant protective agent, and the formula of the burdock powder in parts by weight is 2.0 parts of Fengxian burdock powder, 4.0 parts of glucose and 2.0 parts of Pexian burdock powder.
Step 3: mixing FM-LP-4, burdock heat resistant protective agent and milk uniformly, and spray drying at inlet temperature of 170deg.C and outlet temperature of 80deg.C and feeding rate of 0.8L/h to obtain burdock probiotic milk powder. Experimental data are shown in tables 1-4 below.
Comparative examples 1-3:
the difference from the examples is that 3 probiotic milk powders are respectively replaced by probiotic groups without heat stress, burdock heat resistant protectant groups and spray drying optimization groups are not added, and the rest treatment methods are the same, so as to prepare probiotic milk powders, compare the protection effect of 3 heat resistant technologies on survival of probiotics independently, and the data are shown in table 5.
TABLE 1 number of probiotic live bacteria in Burdock probiotic milk powder prepared from Burdock variety of the present application and other Burdock varieties
Table 2 number of live probiotics in burdock probiotic milk powder prepared by peeling off burdock raw material and peeling off burdock raw material
Table 3 number of live probiotics in burdock probiotic milk powder prepared at different drying temperatures of burdock slices
Table 4 number of live probiotics in burdock probiotic milk powder prepared by different crushing methods of burdock tablets
Table 5 number of live probiotics in the probiotic milk powder prepared under different probiotic protection techniques.
In conclusion, the three technical complexes of the present application are shown to achieve synergistic effects in protecting the viability of probiotics as compared to comparative examples 1-3.
Strains Lactobacillus casei, lactobacillus plantarum, lactobacillus paracasei, lactobacillus acidophilus and Lactobacillus rhamnosus used in this embodiment are laboratory deposited strains from the Proc.
The following are probiotic heat shock parameter selection experiments:
measurement of antioxidant Capacity
Determination of DPPH radical scavenging ability
Reference is made to the method of SHEN et al with slight modifications. 1mL of the heat-shock pretreated bacterial solution is dissolved into 9mL of 95% ethanol solution, 2mL of sample mixed solution is taken, 2mL of 0.16mmol/L DPPH solution is added, water bath heating is carried out at 25 ℃ for 0min, sample absorbance (Ai) is tested at 517nm, distilled water is used for replacing the sample mixed solution in the system to measure blank absorbance (A0), and 95% ethanol is used for replacing the DPPH solution in the system. Sample background absorbance (Aj) was measured, clearance/% = 1- (Ai-Aj)/a0×100%. A0:0.552
Determination of OH radical scavenging Capacity
Reference is made to the method of SHEN et al with slight modifications. 1mL of heat shock pretreated bacterial liquid is dissolved into 9mL of 95% ethanol solution, 4mL of sample mixed solution is taken, 8.8mmol/L H O2, 9mmol/L FeSO4 and 9mmol/L salicylic acid are added into each 0.5mL of solution, the solution is uniformly mixed, water bath heating is carried out at 37 ℃ for 30min, absorbance (Ai) is measured at 510nm, distilled water is used for replacing the sample mixed solution in the system, blank absorbance (A) is measured, distilled water is used for replacing H O solution, sample background absorbance (Aj) is measured, and the clearance rate/% = 1- (Ai-Aj)/A0×100.A0:0.602 is measured
Fe 3+ Determination of the reducing force [9]
1mL of the heat-shock pretreated bacterial liquid is dissolved into 9mL of 95% ethanol solution. Taking 2mL of a sample mixed solution, adding 10g/L of potassium ferricyanide solution and 0.2mol/L of phosphate buffer solution (pH 6.6) into the mixed solution, keeping the temperature at 50 ℃ for 20min, adding 2mL of 1 g/mL of trichloroacetic acid solution, uniformly mixing, centrifuging for 10min at 3 000r/min, taking 2mL of supernatant, adding 2mL of distilled water and 0.4mL of 1g/L of ferric trichloride solution, reacting for 10min at room temperature, and measuring the absorbance at 700 nm.
Heat shock condition selection
Selection of time for culturing heat shock cells
According to the FM-LP-4 growth curve, a time period with a large number of bacteria in the log phase is selected as the optimal time period for culturing the heat shock bacteria.
Heat resistance curve
And (3) measuring a heat-resistant curve at 45 ℃, 50 ℃, 55 ℃ and 60 ℃, carrying out water bath on the probiotic liquid at different temperatures, measuring the number of viable bacteria every 5 minutes, and drawing a curve by taking the water bath time as an abscissa and the number of viable bacteria as an ordinate, namely the heat-resistant curve of FM-LP-4 at different temperatures. The change in heat resistance of cells during heat treatment was studied by this curve.
Influence of different heat shock conditions on antioxidant activity of thallus
And (3) performing heat shock treatment on FM-LP-4 under the selected heat shock condition, measuring the change of the antioxidant activity, and selecting the heat shock condition with higher antioxidant activity of thalli.
Results and analysis:
FM-LP-4 sublethal heat shock condition determination
Selection of optimal Heat resistance time
As can be seen from FIG. 1, the FM-LP-4 growth rate was the fastest in 10 to 12 hours, when LA reached the logarithmic phase and reached the maximum of the bacterial count in 12 hours of cultivation, and studies such as Zhang Shumeng have been conducted to compare the heat resistance of Lactobacillus acidophilus with MRS as a medium in different cultivation periods, and it was suggested that the heat resistance of Lactobacillus acidophilus is particularly prominent in the stationary phase of the cells in 11 hours of cultivation. In combination with the above documents, 10 to 12 hours are selected as the optimal time period for culturing the heat shock bacteria.
FM-LP-4 Heat resistance Curve
As can be seen from FIG. 2, FM-LP-4 was substantially deactivated by treatment at 60℃for 15 min. The bacterial count is obviously reduced when the bacteria are treated for 25min at 45 ℃, 50 ℃ and 55 ℃, but the survival rate is still better.
Influence of different heat shock temperatures on antioxidant Activity
TABLE 6 influence of Heat shock temperature on antioxidant Activity
Table 6 shows the change in the antioxidant activity of FM-LP-4 at 45, 50 and 55℃for 20 min. When the treatment is carried out for 20min at 55 ℃, all oxidation resistance indexes are higher than 50 ℃. As can be seen from FIGS. 1 and 6, FM-LP-4 has better survival rate at 55℃and highest antioxidant activity, and is presumed to be thermally adapted after heat shock, so that it is selected as the optimal heat shock condition for 25min at 55 ℃.
The following is a screening experiment of the burdock composite heat-resistant protective agent
Strain activation and expansion culture
Inoculating lactobacillus paracasei FM-LP-4 strain into liquid culture medium from solid slant culture medium, shake culturing at 37 deg.C for 24 hr, and activating for 2-3 times repeatedly. The activated pure strain is inoculated into MRS liquid culture medium with an inoculum size of 5 percent, and the strain is subjected to expansion culture in constant-temperature shaking at 37 ℃. Centrifuging at 10deg.C and 6000r/min for 15min, discarding supernatant, washing the precipitate with sterile physiological saline, and making into bacterial suspension with viable count of 9Log CFU/mL.
Screening of heat resistant protectants
The bacterial suspension is added into MRS liquid culture medium containing different protective agents and is kept warm for 10min in a constant temperature water bath at 75 ℃. The number of viable bacteria before and after incubation was measured and the survival rate was calculated.
Viable cell count measurement
According to GB4789.35-2010, three dilution gradients are selected for each sample using a dilution coating plate counting method, and three parallel experiments are performed on each gradient to obtain an average value.
Preparation of burdock superfine powder
Preparing burdock superfine powder: drying burdock at drying temperature and time until the water content is below 6%, pulverizing with an ultrafine pulverizer, and sieving with 200 mesh sieve to obtain burdock micropowder.
Screening of heat resistant protectants
The test firstly observes the main influencing technological conditions for improving the survival rate of the thalli after culturing for 48 hours at 50 ℃ through a single factor test, and selects sucrose, gelatin and glycerol as investigation factors.
The number of live lactobacillus is taken as an investigation index, 3 different heat-resistant protective agents of sucrose (A), gelatin (B) and glycerin (C) are investigated by adopting an orthogonal test L9 (34), and the factor level is shown in Table 7. The test result is analyzed by SPSS 13.0 statistical software to screen out the best lactobacillus heat-resistant protective agent and the proportion at the corresponding temperature.
Effect of Single protectant on heat resistance of cells
Table 7 single factor test design
Influence of composite protectant on heat resistance of thallus
From the single-factor experimental result, the number of live lactic acid bacteria is taken as an investigation index, and 3 different heat resistant protective agents of Fengxian burdock powder (A), glucose (B) and Pei county burdock powder (C) are investigated by adopting an orthogonal test L9 (34), and the factor level is shown in Table 8. The test result is analyzed by SPSS 13.0 statistical software to screen out the best lactobacillus heat-resistant protective agent and the proportion at the corresponding temperature.
TABLE 8 level of orthogonal test factors for heat resistant protectants
Results and analysis
Effect of Single protectant on heat resistance of cells
The survival rate of the thalli is shown in Table 9 after the addition of different protective agents at 75 ℃ and the heat preservation for 10min. As can be seen from Table 9, the heat-treated cells all exhibited a certain survival rate after the addition of the protective agent. Among the 5 kinds of protecting agents, the protecting effect of the Fengxian burdock powder is best, the number of viable bacteria after heat treatment is 5.91Log CFU/mL at most, and the protecting effects of other protecting agents are arranged in descending order of the Pei county burdock powder, glucose, gelatin and glycerin. The optimal use concentration of the 3 protective agents with better protective effect is 1.5 percent of Fengxian burdock powder, 1.5 percent of Pei county burdock powder and 6 percent of glucose respectively.
The number of viable bacteria of the two burdock powders is gradually increased along with the increase of the concentration of the protective agent, but the survival rate of the bacteria is slightly increased after the use concentration is more than 1.5%; the viable bacteria count using glucose, gelatin and glycerol all showed a tendency to rise and then fall with increasing amounts.
TABLE 9 Effect of Single protectant on cell viability
Influence of composite protectant on heat resistance of thallus
Results and analysis of orthogonal test of proportion of heat resistant protective agent
Proportion of heat-resistant protectant L 9 (3 4 ) The values and results of the orthogonal test factor level are shown in Table 10. Through visual analysis, the effect degree of each factor on the survival of the bacteria after heat treatment is A > C > B by comparing the extremely bad R values of 3 factors, and the optimal combination is A by the average value of each factor 3 B 2 C 3 I.e. heat-resistant protectantsThe optimal proportion of (3) is as follows: 2g/100mL of Fengxian burdock powder, 4g/100mL of glucose and 2g/100mL of Pei county burdock powder are added into the basic culture medium.
Table 10 arrangement and results of orthogonal test of the compounding ratio of the heat-resistant protectant
The Lactobacillus paracasei composite heat-resistant protective agent obtained by optimized screening comprises 2.0% of Fengxian burdock powder, 4% of glucose and 2.0% of Pei county burdock powder, and the viable count is 6.33Log CFU/mL after the thalli are subjected to heat treatment at 75 ℃ for 10min.
The following is an experiment for optimizing the spray drying conditions after the heat shock probiotics are mixed with the heat resistant protectant and the milk:
optimized design of spray drying condition
The bacterial mud is obtained by heat shock pretreatment bacterial liquid through centrifugation and is dissolved in burdock composite heat-resistant protective agent-containing sterile milk, the influence of outlet temperature (A), inlet temperature (B) and feeding rate (C) 3 spray drying process parameters on the activity of probiotics in the probiotic milk powder is detected by adopting an orthogonal test L9 (34), and the factor level is shown in table 11. The test results were analyzed using SPSS 13.0 statistical software to screen for optimal spray drying conditions.
Table 11 spray drying process optimization orthogonal test factor level
Spray drying process determination of FM-LP-4-containing milk powder
The values and results of the orthogonal test factor level for the spray drying process parameters L9 (34) for the powdered FM-LP-4 containing milk are shown in Table 12. Through visual analysis, the extremely bad R values of 3 factors are compared, the influence degree of each factor on the survival of bacteria after spray drying is A > B > C, the average value of each factor is A1B3C3, namely, the spray drying process parameters are as follows: the outlet temperature was 80℃and the inlet temperature was 170℃with a feed rate of 1.4L/h.
TABLE 12 spray drying orthogonal test arrangement and results
It will be evident to those skilled in the art that the application is not limited to the details of the foregoing illustrative embodiments, and that the present application may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are, therefore, to be considered in all respects as illustrative and not restrictive, the scope of the application being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present disclosure describes embodiments, not every embodiment is provided with a separate embodiment, and that this description is provided for clarity only, and that the disclosure is not limited to the embodiments described in detail below, and that the embodiments described in the examples may be combined as appropriate to form other embodiments that will be apparent to those skilled in the art.
Claims (2)
1. A preparation method of burdock probiotic milk powder for improving the activity of probiotics is characterized by comprising the following steps of: the method comprises the following steps:
step 1: pretreating probiotics by heat shock, wherein the selected probiotics are thalli cultured for a stable period of between 10 and 12 and h, the temperature of the heat shock pretreatment is 50 to 60 ℃ and the time is 15 to 30 minutes, and the probiotics are any one or more of lactobacillus acidophilus, lactobacillus plantarum, lactobacillus paracasei, lactobacillus casei and lactobacillus rhamnosus;
step 2: mixing the probiotics subjected to heat shock in the step 1 with burdock composite heat-resistant protective agent, adding milk, and uniformly mixing, wherein the burdock composite heat-resistant protective agent is prepared by mixing burdock powder prepared from raw materials of burdock in Fengxian and burdock in Pei county with glucose, and the burdock composite heat-resistant protective agent is prepared from the following components in parts by weight: 1.5-3.5 parts of burdock powder in Fengxian county, 2-6 parts of glucose and 1.5-3.5 parts of burdock powder in Pei county, wherein the variety of burdock in Fengxian county is Liu Chuan ideal, the variety of burdock in Pei county is Xinlin No. 1, during the preparation process of burdock powder, burdock is firstly cleaned for 3-4 minutes by a vegetable cleaning machine until clean outer skin is not damaged, then is cut into slices with the thickness of 0.2-0.5cm, then is dried in a dryer at the temperature of 60-65 ℃ for 3-5 hours until the water content is below 5%, and finally is crushed into powder to above 200 meshes in a superfine pulverizer;
step 3: and (3) preparing a finished product, namely the burdock probiotic milk powder, by a drying process of the emulsion uniformly mixed in the step (2), wherein the drying process is spray drying, and the specific parameters are that the outlet temperature is 80-110 ℃, the inlet temperature is 130-170 ℃, and the feeding rate is 0.4-0.8L/h.
2. The burdock probiotic milk powder is characterized in that: made by the method of claim 1.
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