CN112021574A - Preparation method and application of edible bacterial cellulose - Google Patents
Preparation method and application of edible bacterial cellulose Download PDFInfo
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- CN112021574A CN112021574A CN202010807419.3A CN202010807419A CN112021574A CN 112021574 A CN112021574 A CN 112021574A CN 202010807419 A CN202010807419 A CN 202010807419A CN 112021574 A CN112021574 A CN 112021574A
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
Abstract
The invention discloses a preparation method of edible bacterial cellulose, which comprises the following steps: step 1, fermenting acetobacter xylinum and/or zymomonas mobilis ZM401 in a shallow tray culture medium to obtain a bacterial cellulose membrane; and 2, washing the bacterial cellulose membrane by distilled water and NaOH solution until the bacterial cellulose membrane is milky and semitransparent, and obtaining the edible bacterial cellulose. The preparation method of the edible bacterial cellulose provided by the invention effectively removes impurities, residual bacteria and culture medium, improves the edible safety of the product, has low capital investment, simple bacteria culture process and mature and convenient subsequent processing technology, and is suitable for industrial large-scale production.
Description
Technical Field
The invention relates to the technical field of food processing and manufacturing, in particular to a preparation method and application of edible bacterial cellulose.
Background
With the continuous improvement of the living standard of human beings, a plurality of health problems such as obesity, gastroenteritis and the like are induced by fast-paced work and life. Obesity not only affects the morphological appearance of a person, but also poses a serious threat to the health of the person. It has been investigated that 80% of diabetics are obese, and that every 10% increase in body weight means that the risk of heart disease increases by 13%, and a 10% decrease in body weight can lead to a 13% decrease in blood pressure. The fundamental causes of obesity are mostly hyperphagia, excessive energy intake, and many people have begun weight loss and slimming and/or exercise to keep healthy while having good body shape. In the social trend, meal replacement products come along, and although various meal replacement products are already put out on the market, the products have the advantages of common taste, flat and reverberant response, higher price and uneven product quality. Therefore, the problem of developing a meal replacement product which is high in quality, low in price, safe, stable and more suitable for the taste of people is urgently needed to be solved.
Bacterial Cellulose (BC) is a generic term for cellulose synthesized by any microorganism of the genera acetobacter, agrobacterium, rhizobium, sarcina, and the like under various conditions. Among them, Acetobacter xylinum (Acetobacter xylinum) in the genus Acetobacter, which has the highest cellulose productivity, is identified as a model strain for studying cellulose synthesis, crystallization process and structural properties. The bacterial cellulose is formed by polymerizing glucose molecules into a molecular chain through beta-1, 4 glycosidic bonds, and hydrogen bonds in molecules and among molecules form a net structure. Taking Acetobacter xylinum as an example, the cellulose synthesis process can be roughly divided into four steps: (1) converting glucose into 6-phospho-glucose under the action of glucokinase; (2) converting 6-phospho-glucose into 1-phospho-glucose under the action of isomerase; (3) UDPG is produced from 1-phosphate-glucose by the action of uridine diphosphate glucose (UDPG) pyrophosphorylase; (4) UDPG is synthesized into beta-1, 4-glucoside chains by cellulose synthetase, and then assembled to form cellulose.
The cellulose can be digested and absorbed by human small intestine, has the function of absorbing water in a digestive system, increases the food volume in intestinal tract and stomach, enhances the feeling of satiety and is beneficial to losing weight; short-chain fatty acids such as ethyl acetate, propyl acetate and butyl acetate generated after the cellulose is fermented by bacteria in the intestinal tract can be used as energy sources of intestinal cells and bacteria, so that intestinal peristalsis is promoted, flatulence is reduced, and constipation is improved; cellulose also adsorbs harmful substances in the intestinal tract for discharge; improving intestinal flora and providing energy and nutrition for the proliferation of probiotics. Compared with plant cellulose, the bacterial cellulose has no associated products such as lignin, pectin, hemicellulose and the like, and has high crystallinity; the bacterial cellulose fiber is a 40-60nm thick fiber bundle combined by microfiber with the diameter of 3-4nm, and is interwoven to form a developed hyperfine network structure; the bacterial cellulose has strong water-holding capacity. Therefore, compared with plant cellulose, the bacterial cellulose has a simpler purification process, and the meal replacement product prepared by taking the bacterial cellulose as a main raw material has stronger water absorption effect after being eaten into the intestinal tract, thereby being beneficial to enhancing satiety and achieving the effect of losing weight and slimming.
However, the processing technology of bacterial cellulose is immature, so that the bacterial cellulose contains more impurities and cannot be directly eaten, and therefore, more and more attention is paid to how to process the bacterial cellulose to obtain an edible bacterial cellulose product.
Disclosure of Invention
In view of the above-mentioned drawbacks of the prior art, the technical problem to be solved by the present invention is to provide an edible bacterial cellulose.
In order to achieve the purpose, the invention provides a preparation method of edible bacterial cellulose, which comprises the following steps:
step 1, fermenting acetobacter xylinum or zymomonas mobilis ZM401 in a shallow tray culture medium to obtain a bacterial cellulose membrane;
and 2, washing the bacterial cellulose membrane by distilled water and NaOH solution until the bacterial cellulose membrane is milky and semitransparent, and obtaining the edible bacterial cellulose.
Further, the method further comprises: and 3, adding the edible bacterial cellulose into a citric acid solution, reacting for 1h, and drying to obtain the processable bacterial cellulose.
Further, in the step 1, the culture medium used for fermentation comprises 25-100g/L of glucose, 5-10g/L of yeast powder and 5-10g/L of peptone, and the pH is adjusted to 5.0.
Further, in step 1, the inoculation amount of the acetobacter xylinum or zymomonas mobilis ZM401 is 5%.
Further, in the step 1, the fermentation temperature is 30 ℃, and the fermentation time is one week.
Further, in the step 2, the concentration of the NaOH solution is 0.1 mol/L.
Further, in step 3, the citric acid solution has a mass percentage concentration of 15%.
Further, in step 3, the reaction temperature was 90 ℃.
In a second aspect, the invention provides edible cell cellulose, wherein the edible bacterial cellulose is prepared by any one of the preparation methods.
In a third aspect, the invention provides a cellulose meal replacement, which comprises edible cellular cellulose prepared by any one of the preparation methods.
The implementation of the invention has the following beneficial effects:
at present, as people gradually recognize the harm of obesity to body health, various meal replacement products which can replace high-calorie and high-fat dinners to a certain extent are launched on the market, but the meal replacement products have the problems of high price, common mouthfeel, low safety and the like. The edible bacterial cellulose provided by the invention has the advantages of low preparation cost, safety, stability and the like, and specifically comprises the following components:
1. the production cost is reduced: the method is different from most existing cellulose meal replacement products, takes the acetobacter xylinum and/or zymomonas mobilis ZM401 which are low in cost and easy to obtain as main raw materials on the basis of ensuring the product effect, and compared with cellulose extracted from fruit, vegetable and grain, the method has the advantages of low capital investment, simple thallus culture process, mature and convenient subsequent processing technology and suitability for industrial large-scale production.
2. The safety and stability are improved: the bacterial cellulose and the natural cellulose generated by plants or seaweeds have the same molecular structure unit, but the bacterial cellulose does not contain concomitant substances such as lignin, pectin, hemicellulose and the like, has the characteristics of high purity and high crystallinity, has stronger water holding capacity, and has higher stability and better effect when being used as a novel cellulose meal replacement product for playing the weight-losing and slimming roles. The preparation method of the edible bacterial cellulose provided by the invention effectively removes impurities, residual bacteria and culture medium, and improves the edible safety of the product.
3. The multifunctional performance is exerted: the edible bacterial cellulose provided by the invention can be ground into powder or added with substances such as pectin, emulsifier and the like to be made into compressed cakes. In order to improve the nutritional value of the meal replacement product, a certain amount of vitamins and minerals are added in the preparation process, and meanwhile, a certain amount of food flavoring agents are added, so that the taste of the meal replacement product can be effectively improved. The meal replacement products in various forms can play roles in satiety and intestinal peristalsis promotion, and can effectively achieve the effects of losing weight and slimming. In addition, the powdery cellulose product can be directly applied to the food processing industry as a food additive, is applied to the processing of flour products (such as cakes, bread, biscuits and the like), has water absorption, can enable the coagulation degree and the freshness of the products to be better, and has special fragrance, so that the color and the mouthfeel of the finished products are better; the product can be applied to beverages (such as instant coffee, oatmeal, fruit juice, protein beverage, etc.), and can improve the dispersibility, stability and reconstitution property of the beverage and improve the mouthfeel of the beverage; when the cellulose is applied to dairy products, the cellulose can serve as a nutrition source of active bacteria, so that the taste of the dairy products is more prominent, and meanwhile, the shelf life of the products is prolonged.
The conception, the specific structure and the technical effects of the present invention will be further described with reference to the accompanying drawings to fully understand the objects, the features and the effects of the present invention.
Drawings
FIG. 1 is a flow chart of a method for preparing edible bacterial cellulose according to an embodiment of the present invention;
fig. 2 is a flowchart of a method for preparing edible bacterial cellulose according to another embodiment of the present invention.
Detailed Description
The technical contents of the preferred embodiments of the present invention will be more clearly and easily understood by referring to the drawings attached to the specification. The present invention may be embodied in many different forms of embodiments and the scope of the invention is not limited to the embodiments set forth herein.
In the following examples, Acetobacter xylinum is selected from the strain with the number of CGMCC1.1812, which is preserved in the China general microbiological culture Collection center; ZM mobilis ZM401 is selected from the strain deposited in the American type culture Collection and numbered ATCC 31822.
Example 1
The preparation method of bacterial cellulose provided by the embodiment comprises the following steps:
step 1, inoculating acetobacter xylinum in a tray culture medium according to the inoculation amount of 5% to ferment so as to obtain a bacterial cellulose membrane, wherein a culture solution in the tray culture medium comprises 25g/L of glucose, 10g/L of yeast powder and 5g/L of peptone, the pH value is finely adjusted to be about 5.0, and the bacterial cellulose membrane is obtained by standing and fermenting for one week at the temperature of 30 ℃;
step 2, taking out the bacterial cellulose membrane obtained by fermentation, firstly washing the bacterial cellulose membrane for many times by using distilled water, removing surface impurities, then soaking the bacterial cellulose membrane into 0.1mol/L NaOH solution, boiling the solution to remove residual thalli and culture medium until the bacterial cellulose membrane is milky semitransparent, and repeatedly washing the bacterial cellulose membrane to be neutral to obtain edible bacterial cellulose;
and 3, adding the bacterial cellulose into a citric acid solution with the mass percentage concentration of 15%, reacting in a water bath at 90 ℃ for 1h, absorbing the moisture on the surface of the cellulose membrane by using filter paper, and drying in an electrothermal constant-temperature blast drying oven preheated to 105 ℃ to constant weight to obtain the processable bacterial cellulose.
Example 2
The preparation method of bacterial cellulose provided by the embodiment comprises the following steps:
step 1, inoculating ZM401 in a tray culture medium according to the inoculation amount of 5% to ferment to obtain a bacterial cellulose membrane, wherein a culture solution in the tray culture medium comprises 25g/L of glucose, 10g/L of yeast powder and 5g/L of peptone, the pH value is finely adjusted to be about 5.0, and the bacterial cellulose membrane is obtained by standing and fermenting for one week at the temperature of 30 ℃;
step 2, taking out the bacterial cellulose membrane obtained by fermentation, firstly washing the bacterial cellulose membrane for many times by using distilled water, removing surface impurities, then soaking the bacterial cellulose membrane into 0.1mol/L NaOH solution, boiling the solution to remove residual thalli and culture medium until the bacterial cellulose membrane is milky semitransparent, and repeatedly washing the bacterial cellulose membrane to be neutral to obtain edible bacterial cellulose;
and 3, adding the bacterial cellulose into a citric acid solution with the mass percentage concentration of 15%, reacting in a water bath at 90 ℃ for 1h, absorbing the moisture on the surface of the cellulose membrane by using filter paper, and drying in an electrothermal constant-temperature blast drying oven preheated to 105 ℃ to constant weight to obtain the processable bacterial cellulose.
Example 3
The preparation method of bacterial cellulose provided by the embodiment comprises the following steps:
step 1, inoculating acetobacter xylinum and ZM401 respectively in a tray culture medium according to the inoculation amount of 5% to ferment so as to obtain a bacterial cellulose membrane, wherein a culture solution in the tray culture medium comprises 25g/L of glucose, 10g/L of yeast powder and 5g/L of peptone, the pH value is finely adjusted to be about 5.0, and the bacterial cellulose membrane is obtained by standing and fermenting for one week at the temperature of 30 ℃;
step 2, taking out the bacterial cellulose membrane obtained by fermentation, firstly washing the bacterial cellulose membrane for many times by using distilled water, removing surface impurities, then soaking the bacterial cellulose membrane into 0.1mol/L NaOH solution, boiling the solution to remove residual thalli and culture medium until the bacterial cellulose membrane is milky semitransparent, and repeatedly washing the bacterial cellulose membrane to be neutral to obtain edible bacterial cellulose;
and 3, adding the bacterial cellulose into a citric acid solution with the mass percentage concentration of 15%, reacting in a water bath at 90 ℃ for 1h, absorbing the moisture on the surface of the cellulose membrane by using filter paper, and drying in an electrothermal constant-temperature blast drying oven preheated to 105 ℃ to constant weight to obtain the processable bacterial cellulose.
In the above, embodiments 1 to 3 provide a method for preparing bacterial cellulose, when the bacterial cellulose is produced on a large scale, mechanical equipment may be used to extrude or dry at a low temperature on the basis of the processable bacterial cellulose obtained in step 3, the processed bacterial cellulose is made into a powder or a compressed cake, and corresponding nutrient substances and food additives are added to obtain corresponding meal replacement products, and the bacterial cellulose is made into a powder on the basis of the processable bacterial cellulose obtained in embodiment 1 and nutritional ingredients of the bacterial cellulose are detected, and the detection results are shown in table 1:
TABLE 1 Nutrition ingredients per 100g of bacterial cellulose dry powder
The invention also provides meal replacement products comprising the bacterial cellulose on the basis of the processable bacterial cellulose provided by the embodiments 1-3:
example 4
The processable bacterial cellulose provided by the embodiment 1 is dried and ground into powder, corresponding vitamins and minerals are added to supplement nutrient components, sodium alginate with the content of 0.1-5% is added to improve the taste, and cocoa powder or coconut powder or coffee powder is refined to prepare mixed drinks with different tastes.
When the food is eaten, drinking water with a certain proportion can be directly added into a proper container, and the food can be made into a cup of drink with rich taste and layers by slight stirring, and the food can play roles of satiety and appetite control when entering a human body.
Example 5
The processable bacterial cellulose provided in example 2 was dried and ground into powder, supplemented with vitamins and minerals to supplement nutrients, added with 2% seaweed powder, 0.2% sodium alginate, 0.1% lecithin, and compressed into a compressed cake-like food with a seaweed flavor using a machine.
The finished biscuit is packaged by vacuum compression, so that the shelf life of the biscuit is prolonged, and the biscuit can keep fresh taste for a long time. The cake product can be eaten after being opened, can be swallowed after being slightly chewed after being put into the mouth, and can play roles of satiety and appetite control after entering a human body.
Example 6
The processable bacterial cellulose provided in example 3 is dried and ground into powder to make bread, and the specific preparation method comprises the following steps: firstly, 30g of cellulose dry powder, 2.5g of yeast powder, 28mL of olive oil and 230mL of water are added into 300g of flour, and dried fruits, walnuts and other materials can be added according to individual taste to improve the taste; after all the materials are put into a barrel of a bread machine, stirring the materials into smooth dough by a dough kneading procedure of the bread machine; covering a preservative film on the dough, fermenting to 2.5 times of the original dough, exhausting the dough, rounding and relaxing for 20 min; placing the loosened dough on a rattan basket which is scattered with a proper amount of bacterial cellulose to avoid the dough from being adhered, and covering a preservative film for final fermentation; pouring the final fermented dough on a baking tray, scratching several knives on the surface of the dough, loosening for 10min, placing on the lower layer of an oven preheated to 200 ℃, baking for 30min, taking out of the oven, placing on a drying net, cooling, and slicing for eating.
The bread product added with the bacterial cellulose has better coagulation degree and freshness, has special fragrance, and is more attractive in color and mouthfeel.
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.
Claims (10)
1. The preparation method of the edible bacterial cellulose is characterized by comprising the following steps:
step 1, fermenting acetobacter xylinum and/or zymomonas mobilis ZM401 in a shallow tray culture medium to obtain a bacterial cellulose membrane;
and 2, washing the bacterial cellulose membrane by distilled water and NaOH solution until the bacterial cellulose membrane is milky and semitransparent, and obtaining the edible bacterial cellulose.
2. The method of claim 1, wherein the method further comprises: and 3, adding the edible bacterial cellulose into a citric acid solution, reacting for 1h, and drying to obtain the processable bacterial cellulose.
3. The method of claim 1, wherein in step 1, the medium used for fermentation comprises glucose 25-100g/L, yeast powder 5-10g/L, peptone 5-10g/L, and pH adjusted to 5.0.
4. The method of claim 1, wherein the amount of the Acetobacter xylinum or Zymomonas mobilis ZM401 inoculated in step 1 is 5%.
5. The method of claim 1, wherein in step 1, the fermentation temperature is 30 ℃ and the fermentation time is one week.
6. The method of claim 1, wherein in step 2, the concentration of the NaOH solution is 0.1 mol/L.
7. The method according to claim 2, wherein the citric acid solution has a concentration of 15% by mass in step 3.
8. The method of claim 2, wherein in step 3, the reaction temperature is 90 ℃.
9. An edible cell cellulose prepared by the preparation method of any one of claims 1 to 8.
10. A cellulose meal comprising edible cellullose prepared by the method of any one of claims 1 to 8.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101509026A (en) * | 2009-03-27 | 2009-08-19 | 上海应用技术学院 | Bacteria cellulose compound film, preparation and uses thereof |
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| CN108395563A (en) * | 2018-05-30 | 2018-08-14 | 陕西科技大学 | A kind of preparation method of bacteria cellulose powder |
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2020
- 2020-08-12 CN CN202010807419.3A patent/CN112021574A/en active Pending
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|---|---|---|---|---|
| CN101509026A (en) * | 2009-03-27 | 2009-08-19 | 上海应用技术学院 | Bacteria cellulose compound film, preparation and uses thereof |
| CN102309010A (en) * | 2011-07-01 | 2012-01-11 | 海南椰国食品有限公司 | Bacterial cellulose weight-losing meal-substituting foodstuff |
| CN106148217A (en) * | 2015-03-27 | 2016-11-23 | 海南椰国食品有限公司 | A kind of mixed fermenting agent for biology cellulose fermentation |
| CN105713860A (en) * | 2016-03-11 | 2016-06-29 | 江南大学 | Acid-resistant bacterial cellulose high-yielding strain and method for preparing edible bacterial cellulose with same |
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