CN112088917A - 一种含透明质酸的婴儿磨牙食品及其制备方法 - Google Patents
一种含透明质酸的婴儿磨牙食品及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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
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Abstract
本发明公开了一种含透明质酸的婴儿磨牙食品及其制备方法,包括以下重量份的原料:透明质酸或其盐15‑30份、壳聚糖10‑30份、魔芋粉20‑30份、乳清蛋白20‑40份、果蔬粉40‑80份、玉米淀粉200‑300份、小麦淀粉100‑200份、小苏打2‑4份、鲜乳100‑200份。本发明产品中含有透明质酸或其盐和壳聚糖,透明质酸或其盐含有的羧基与壳聚糖的氨基相互作用形成聚电解质复合物,能够显著提高磨牙棒的耐折碎性和硬度,避免了大量的掉渣、断碎问题;另外,特定分子量的透明质酸或其盐和壳聚糖可协同作用,抑制EPEC黏附肠道上皮细胞,从而避免腹泻。
Description
技术领域
本发明涉及一种婴儿磨牙食品,具体涉及一种含透明质酸的婴儿磨牙食品及其制备方法,属于磨牙食品技术领域。
背景技术
近些年研究开发的婴儿磨牙产品种类繁多,如CN1056 60791A公开了一种含大豆膳食纤维的婴儿磨牙棒饼干及其生产方法,其主要利用配方中添加的大豆膳食纤维具有高蛋白和高纤维的特点,提高品质的蛋白含量,同时大豆蛋白和小麦蛋白能很好结合,改善面筋的形成和结构,使产品硬度更高,大豆膳食纤维具有良好的吸水性,可以保持7至8倍的水,提高产品的黏度,测定的吸水量小于10%,使品质表面的一层湿润软化吸水,达到婴儿长时间的吸吮并提高磨牙和锻炼口腔技能的目的。
CN 106722127A公开了一种魔芋葡甘聚糖婴儿磨牙棒及其制备方法,其以鲜牛乳、凝乳蛋白、低精面粉、魔芋葡甘聚糖精粉等为主要材料,充分利用魔芋葡甘聚糖作为一种天然高分子可溶性膳食纤维,帮助改善婴儿肠道菌群,促进胃肠蠕动,提高婴儿对营养物质的消化吸收能力,还能防止婴儿过多的摄入糖分,达到平稳血糖,防止龋齿的功效。由于魔芋葡甘聚糖具有较高的胶凝特性,从而赋予磨牙棒较高的强度与韧性,杜绝了传统磨牙棒掉渣、断碎等隐患。
CN 108208095A公开了一种婴儿磨牙棒的制备方法,其通过乳酸对无花果进行提取,降低无花果中提取物的碱性,增加磨牙棒对婴儿的可食用性,随后与葡萄进行混合,利用菌粉进行发酵,获得其中的营养物,补充营养成分,同时增加微量的单宁,使磨牙棒在使用时破碎后形成的棒渣在单宁的作用下将蛋白质变得柔顺,防止婴儿气管堵塞,造成呛呕的现象出现,最后再与玉米淀粉进行混合,利用猕猴桃提取液,增加磨牙棒中的微量元素,保证对婴儿的营养供给,并使用蛋黄增加香气吸引婴儿咀嚼,同时在京尼平的作用下,在高温下使蛋白质及胶质类物质进行结合,增加了磨牙棒的硬度,增加了使用时间。
由此可以看出,具有一定的硬度以及韧性、不掉渣、不碎裂、满足婴幼儿长时间咀嚼吮吸需求是婴儿磨牙棒产品的基本要求,在此基础上,为磨牙棒增加更多的附加功能是磨牙棒产品的发展方向。
发明内容
本发明的目的是提供一种含透明质酸的婴儿磨牙食品,其具有较好的耐折碎性和硬度,避免了大量的掉渣、断碎,同时具有良好的保水性、润滑性及粘性,更易于婴幼儿吞咽咀嚼后的产物,起到锻炼口腔的效果,还具有抑菌的作用,防止婴儿腹泻。
为了实现上述目的,本发明提供了以下技术方案:
一种含透明质酸的婴儿磨牙食品,其包括以下重量份的原料:透明质酸或其盐15-30份、壳聚糖10-30份、魔芋粉20-30份、乳清蛋白20-40份、果蔬粉0-80份、玉米淀粉200-300份、小麦淀粉100-200份、小苏打2-4份、鲜乳100-200份。
上述婴儿磨牙食品中,所述透明质酸或其盐的分子量为1.0×106Da-2.5×106Da。透明质酸盐可以是透明质酸的钠盐、锌盐、钙盐等盐。该特定分子量的透明质酸或其盐与壳聚糖可以协同作用,一是能够显著提高该食品的耐折碎性、硬度,避免了大量的掉渣、断碎;二是能够抑制肠致病性大肠杆菌(EPEC)黏附肠道上皮细胞,从而避免腹泻。
进一步的,上述婴儿磨牙食品中,所述壳聚糖为食品领域可用的壳聚糖,分子量范围一般为2.0×105Da -4.0×105Da。
进一步的,所述果蔬粉的作用是调整营养和味道,果蔬粉可以是苹果粉、蓝莓粉、草莓粉、西瓜粉、胡萝卜粉、黄瓜粉等各种对婴幼儿有益的水果或蔬菜粉,可以是一种,也可以是多种。果蔬粉的加入可以增加磨牙食品的口感,吸引婴儿吸吮,同时补充微量元素、维生素等营养成分。优选的,果蔬粉的用量为40-80重量份。
进一步的,所述鲜乳指的是鲜牛乳。鲜乳的用量与其他原料的用量有关,其用量保证各原料能够揉成满足要求的面团。
进一步的,所述婴儿磨牙食品可以制成各种不同的形状,例如棒状、条状、圆圈状等,优选的为棒状。
本发明还提供了上述婴儿磨牙食品的制备方法,其包括以下步骤:
(1)将透明质酸或其盐、壳聚糖、魔芋粉、乳清蛋白、果蔬粉、玉米淀粉、小麦淀粉和小苏打混合均匀,然后加入鲜乳揉成面团;
(2)将面团用保鲜膜包裹后发酵;
(3)将发酵好的面团分割,放入模具中成型,然后放入烤箱中烤制;
(4)出炉后,冷却至常温,即得到婴儿磨牙食品。
进一步的,上述步骤(2)中,发酵时间为30-60分钟。
进一步的,上述步骤(3)中,烤制时的温度为200-220℃,烤制15-20分钟。在烘烤的过程中排气。
进一步的,所得的磨牙食品为磨牙棒。
本发明具有以下有益效果:
(1)本发明婴儿磨牙食品中, 透明质酸或其盐含有的羧基与壳聚糖含有的氨基相互作用形成聚电解质复合物,该聚电解质复合物能够显著提高磨牙食品在制成棒状或条状时的耐折碎性和硬度,避免了磨牙食品大量的掉渣、断碎问题。
(2)透明质酸或其盐具有良好的保水性及粘性,可在婴幼儿咀嚼磨牙食品时提高饼干粘度,达到长时间吸吮、锻炼口腔的效果。
(3)透明质酸或其盐具有润滑性,能够湿润婴幼儿的口腔和牙龈,更易于婴幼儿吞咽咀嚼后的产物;
(4)肠致病性大肠杆菌(EPEC)是引起婴幼儿腹泻的一个最常见的病原菌,本发明中添加的特定分子量的透明质酸或其盐和壳聚糖可协同作用,抑制EPEC黏附肠道上皮细胞,从而避免婴幼儿腹泻。
具体实施方式
为了更好的说明本发明的目的、技术和优点,下面将结合具体实施例对本发明作进一步说明。需要说明的是,本发明未详细说明的工艺、产品形式、原料等均按照本领域常规技术手段进行。
下述实施例中,所用透明质酸或其盐来自华熙生物科技股份有限公司,其他原料均为市购产品。
下述实施例中,如无特别说明,各原料的份数均为重量份。
实施例1 磨牙棒的制备
(1)取分子量为2.0×106Da的透明质酸20份、分子量为2.0×105Da的壳聚糖25份、魔芋粉30份、乳清蛋白30份、果蔬粉60份、玉米淀粉250份、小麦淀粉150份、小苏打3份,混合均匀,加入鲜牛乳142份,揉成面团;
(2)将面团用保鲜膜包裹发酵40分钟;
(3)将发酵好的面团分割,放入模具成型后,放入烤箱烤制15-20分钟,烘烤的底温是200度,上温是220度,在烘烤的过程中排气;
(4)出炉后,冷却至常温,得到磨牙棒S1。
实施例2 磨牙棒的制备
(1)取分子量为1.0×106Da的透明质酸15份、分子量为4.0×105Da的壳聚糖30份、魔芋粉20份、乳清蛋白20份、果蔬粉80份、玉米淀粉200份、小麦淀粉100份、小苏打4份,混合均匀,加入鲜牛乳117份,揉成面团;
(2)将面团用保鲜膜包裹发酵40分钟;
(3)将发酵好的面团分割,放入模具成型后,放入烤箱烤制15-20分钟,烘烤的底温是200度,上温是220度,在烘烤的过程中排气;
(4)出炉后,冷却至常温,得到磨牙棒S2。
实施例3磨牙棒的制备
(1)取分子量为2.5×106Da的透明质酸30份、分子量为2.5×105Da的壳聚糖10份、魔芋粉30份、乳清蛋白40份、果蔬粉40份、玉米淀粉300份、小麦淀粉200份、小苏打4份,混合均匀,加入鲜牛乳164份,揉成面团;
(2)将面团用保鲜膜包裹发酵40分钟;
(3)将发酵好的面团分割,放入模具成型后,放入烤箱烤制15-20分钟,烘烤的底温是200度,上温是220度,在烘烤的过程中排气;
(4)出炉后,冷却至常温,得到磨牙棒S3。
实施例4 磨牙棒的制备
(1)取分子量为2.5×106Da的透明质酸25份、分子量为3.0×105Da的壳聚糖20份、魔芋粉25份、乳清蛋白30份、果蔬粉70份、玉米淀粉250份、小麦淀粉150份、小苏打3份,混合均匀,加入鲜牛乳143份,揉成面团;
(2)将面团用保鲜膜包裹发酵40分钟;
(3)将发酵好的面团分割,放入模具成型后,放入烤箱烤制15-20分钟,烘烤的底温是200度,上温是220度,在烘烤的过程中排气;
(4)出炉后,冷却至常温,得到磨牙棒S4。
对比例1 磨牙棒的制备
按照实施例4的配方和方法制备磨牙棒,不同的是:透明质酸的分子量为0.5×106Da,壳聚糖的分子量为3.0×105Da。所得磨牙棒为磨牙棒C1。
对比例2 磨牙棒的制备
按照实施例4的配方和方法制备磨牙棒,不同的是:透明质酸的分子量为3.5×106Da,壳聚糖的分子量为1.0×105Da。所得磨牙棒为磨牙棒C2。
对比例3 磨牙棒的制备
按照实施例4的方法制备磨牙棒,不同的是:透明质酸35份、壳聚糖5份、鲜牛乳142份。所得磨牙棒为磨牙棒C3。
对比例4 磨牙棒的制备
按照实施例4的方法制备磨牙棒,不同的是:透明质酸10份、壳聚糖35份。所得磨牙棒为磨牙棒C4。
对比例5 磨牙棒的制备
按照实施例4的方法制备磨牙棒,不同的是:原料的用量为:分子量为2.5×106Da的透明质酸25份、分子量为1.0×105Da的壳聚糖20份、羧甲基纤维素20份、魔芋粉25份、乳清蛋白30份、果蔬粉70份、玉米淀粉250份、小麦淀粉150份、小苏打3份、鲜牛乳148份。所得磨牙棒为磨牙棒C5。
对比例6 磨牙棒的制备
按照实施例4的方法制备磨牙棒,不同的是:原料的用量为:分子量为2.5×106Da的透明质酸25份、羧甲基纤维素20份、魔芋粉25份、乳清蛋白30份、果蔬粉70份、玉米淀粉250份、小麦淀粉150份、小苏打3份、鲜牛乳143份。所得磨牙棒为磨牙棒C6。
对比例7 磨牙棒的制备
按照实施例4的方法制备磨牙棒,不同的是:不加壳聚糖,鲜牛乳138份。所得磨牙棒为磨牙棒C7。
对比例8 磨牙棒的制备
按照实施例4的方法制备磨牙棒,不同的是:不加透明质酸,鲜牛乳137份。所得磨牙棒为磨牙棒C8。
实验例1 质构测定实验
使用TA-XT Plus型物性测试仪(英国Stable Micro System公司)对实施例以及对比例制得的样品的断裂度和硬度进行分析。选用TPA模式和P/36R探头进行测定,参数设定为:触发类型Auto(Force)、触发力5.0g、测试前速度2mm/s、测试时1.0mm/s、测试后速度2.0mm/s、数据采集率300ppm。
测定结果如下表1所示。
从上表结果可以看出,实施例所得到的磨牙棒的硬度较高,断裂度较低,而对比例所得到的磨牙棒的硬度较低,断裂度较高。由此可见,透明质酸分子量及用量、壳聚糖的分子量及用量对磨牙棒的硬度及断裂度有较大的影响。透明质酸与壳聚糖的复配对于提高磨牙棒的硬度和断裂度有增效作用。
实验例2 抑制EPEC黏附肠道上皮细胞实验
1、实验方法
EPEC于普通营养肉汤培养基中生长,37℃振荡培养48h后,3500r/min离心10min,弃上清,细菌用PBS悬浮成菌悬液,调整浓度为1×108个/ml。
将实施例及对比例制备的样品分别用纯化水配制成50μg/ml的样品溶液,备用。
取HT-29肠道上皮细胞,按常规传代培养于含热灭活10%小牛血清的RPMI 1640培养液(37℃、5%CO2)中,细胞接种于含盖玻片的培养皿中,待在盖玻片上形成单层细胞后,进行黏附试验。取出细胞玻片,分别加入50μg/ml的各样品溶液,37℃湿盒温育30min后,pH7.4PBS漂洗1次,再加入用PBS悬浮的EPEC悬液,37℃培养3h,PBS漂洗2次,自然干燥,甲醇固定10min,革兰染色镜检,油镜(×1000)下计数每个细胞黏附的细菌数。
2、实验结果
各组样品对EPEC黏附肠道上皮细胞的影响结果如下表2所示。
从上表结果可以看出,实施例S1-S4的样品所得到的磨牙棒抑制EPEC黏附肠道上皮细胞的作用显著大于对比例C1-C8的样品,由此可见,本发明所得到的磨牙棒抑制EPEC黏附肠道上皮细胞的效果较好,能够很好的预防婴幼儿腹泻。
Claims (10)
1.一种含透明质酸的婴儿磨牙食品,其特征是包括以下重量份的原料:透明质酸或其盐15-30份、壳聚糖10-30份、魔芋粉20-30份、乳清蛋白20-40份、果蔬粉0-80份、玉米淀粉200-300份、小麦淀粉100-200份、小苏打2-4份、鲜乳100-200份。
2.根据权利要求1所述的婴儿磨牙食品,其特征是:所述透明质酸或其盐的分子量为1.0×106Da-2.5×106Da。
3.根据权利要求1所述的婴儿磨牙食品,其特征是:所述壳聚糖的分子量为2.0×105-4.0×105Da。
4.根据权利要求1或2所述的婴儿磨牙食品,其特征是:所述透明质酸的盐包括钠盐、锌盐或钙盐。
5.根据权利要求1所述的婴儿磨牙食品,其特征是:果蔬粉的含量为40-80重量份。
6.根据权利要求1所述的婴儿磨牙食品,其特征是:所述果蔬粉为苹果粉、蓝莓粉、草莓粉、西瓜粉、胡萝卜粉和黄瓜粉中的至少一种。
7.根据权利要求1-6中任一项所述的婴儿磨牙食品,其特征是:所述婴儿磨牙食品为棒状。
8.一种权利要求1-7中任一项所述的含透明质酸的婴儿磨牙食品的制备方法,其特征是包括以下步骤:
(1)将透明质酸或其盐、壳聚糖、魔芋粉、乳清蛋白、果蔬粉、玉米淀粉、小麦淀粉和小苏打混合均匀,然后加入鲜乳揉成面团;
(2)将面团用保鲜膜包裹后发酵;
(3)将发酵好的面团分割,放入模具中成型,然后放入烤箱中烤制;
(4)出炉后,冷却至常温,即得到婴儿磨牙食品。
9.根据权利要求8所述的制备方法,其特征是:步骤(2)中,发酵时间为30-60分钟。
10.根据权利要求8所述的制备方法,其特征是:步骤(3)中,烤制时的温度为200-220℃,烤制15-20分钟。
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