CN112616932A - 保护口腔健康的羊奶片及其制备方法 - Google Patents
保护口腔健康的羊奶片及其制备方法 Download PDFInfo
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- CN112616932A CN112616932A CN202011533755.XA CN202011533755A CN112616932A CN 112616932 A CN112616932 A CN 112616932A CN 202011533755 A CN202011533755 A CN 202011533755A CN 112616932 A CN112616932 A CN 112616932A
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明公开了一种保护口腔健康的羊奶片及其制备方法,属于保健食品技术领域。该羊奶片以羊乳为主要原料,特别添加复合益生菌(包括动物双歧杆菌乳亚种、鼠李糖乳杆菌和嗜热链球菌)和复合果粉(包括葡萄粉、猕猴桃粉、樱桃粉、苹果粉),经预巴杀、均质、发酵、真空冷冻干燥、干混和压片等工艺步骤制得,具有良好的适口性,能够抑制口腔致病菌、改善牙周组织炎症、缓解牙齿过敏、改善口腔气味、促进胃肠道消化吸收。本发明制备方法工艺过程简单、易于控制,制备所得的产品具有良好的稳定性。本发明提供的羊奶片适于普通消费者食用,特别适于处于成长期的儿童食用。
Description
技术领域
本发明属于保健食品技术领域,涉及一种羊奶片,具体地说是一种保护口腔健康的羊奶片及其制备方法。
背景技术
羊奶片是以羊奶或羊奶粉为主要原料,添加适量辅料,经混合、压片制成的一种片状乳制品,其蛋白质、矿物质含量丰富,并且携带方便、食用简单、营养美味,深受广大消费者的喜爱。
目前,针对羊奶片的研究主要集中在安神健脑、健胃消食、美容养颜等功效方面,尚未涉及口腔问题方面的研究,如,授权专利号为CN102742659B的中国发明专利,公开了一种益生菌羊奶片及其制备方法,该专利取活化后的益生菌接入MRS培养基的发酵罐培养,然后离心制成益生菌菌泥,向益生菌菌泥中添加复合冻干保护剂,真空冷冻干燥得冻干益生菌菌粉;将羊乳经净化及标准化后,减压浓缩使固形物含量达到42~50%得到原料羊乳,原料羊乳通过喷雾干燥冷却到室温后过40~80目的筛得羊奶粉;将羊奶粉,冻干益生菌菌粉,蔗糖,葡萄糖和硬脂酸镁混合均匀,然后利用单冲式压片机将含益生菌的羊奶粉制成益生菌羊奶片;该发明具有改善肠道菌群结构、促进肠道中有益菌的增殖、抑制有害菌的生长、消除致癌因子、提高机体免疫力、降低胆固醇、减缓乳糖不耐症等重要生理功效,但未考虑到含服奶片可能导致的口腔问题及如何改善口腔问题。
发明内容
本发明的目的,是要提供一种保护口腔健康的羊奶片,以解决现有技术中缺乏保护口腔健康的羊奶片的问题;
本发明的另一个目的,是要提供上述一种保护口腔健康的羊奶片的制备方法。
为实现上述目的,本发明所采用的技术方案如下:
一种保护口腔健康的羊奶片,以重量份数计,制成它的有效成分的原料包括:羊乳75~85份、脱盐乳清粉10~15份、乳铁蛋白0.1~1份、复合低聚糖0.5~3份、唾液酸0.1~1份、酵母β-葡聚糖0.1~1份、磷酯酰丝氨酸0.1~1份、复合果粉0.1~2份和复合益生菌0.1~2份。
作为本发明的一种限定,所述复合益生菌由动物双歧杆菌乳亚种、鼠李糖乳杆菌和嗜热链球菌组成。
作为本发明的进一步限定,所述动物双歧杆菌乳亚种、鼠李糖乳杆菌和嗜热链球菌的重量比为1~2:2:1。
作为本发明的进一步限定,所述动物双歧杆菌乳亚种为动物双歧杆菌乳亚种i797,所述鼠李糖乳杆菌为鼠李糖乳杆菌x253,所述嗜热链球菌为嗜热链球菌JMCC16;
作为本发明的另一种限定,所述复合果粉由葡萄粉、猕猴桃粉、樱桃粉和苹果粉组成。
作为本发明的进一步限定,所述葡萄粉、猕猴桃粉、樱桃粉和苹果粉的重量比为1:1:1~2:1~2。
作为本发明的第三种限定,所述羊乳是经生羊乳经标准化、杂质分离制得。
本发明还提供了一种保护口腔健康的羊奶片的制备方法,包括依次进行的以下步骤:
S1.预巴杀:将羊乳进行巴氏杀菌,然后降温,得物料C;
S2.均质:将物料C加热、均质、灭菌、降温,得物料D;
S3.发酵:向物料D中添加脱盐乳清粉和复合益生菌,经混匀、发酵、破乳,得发酵乳E;
S4.干燥:将发酵乳E进行真空冷冻干燥,经粉碎、过筛,得物料F;
S5.干混:将乳铁蛋白、复合低聚糖、唾液酸、酵母β-葡聚糖、磷脂酰丝氨酸、复合果粉加入到物料F中,混匀,得物料G;
S6.压片:将物料G压制成片,即得保护口腔健康的羊奶片。
作为本发明的一种限定,在步骤S1中,所述巴氏杀菌于52~58℃进行;
在步骤S2中,所述加热温度为65~70℃,所述均质压力为150~220bar,所述灭菌温度为92~95℃;
在步骤S3中,所述发酵于酸度达到70~75°T后终止。
作为本发明的第二种限定,在步骤S4中,所述真空冷冻干燥的温度为-50~-60℃,真空度为15~25pa;所述过筛目数为40~60目。
由于采用了上述的技术方案,本发明与现有技术相比,所取得的技术进步在于:
(1)本发明以羊乳为主要原料制得,与牛乳相比,羊乳中α-s1酪蛋白、β-乳球蛋白等过敏源蛋白质含量均低于牛乳,使得羊乳具有更高的消化率和缓冲能力,其钙、磷、钾、镁、硒以及多种维生素等营养素的含量均高于牛乳,具有独特的健康功效;此外,羊乳中含有丰富的超氧化物歧化酶,具有抗衰老和抗炎的功能;羊乳还具有丰富的DHA、牛磺酸、磷脂、核苷酸和环磷腺苷等,能够促进大脑神经系统和视网膜的健康发育;羊乳中富含免疫球蛋白、低聚糖、多种生长因子等活性物质,能够促进机体的新陈代谢、增强免疫力;因此,本发明具有易于机体消化吸收、促进机体新陈代谢、增强免疫力、促进大脑神经系统和视网膜的健康发育、抗衰老和抗炎的功效;
(2)本发明添加动物双歧杆菌乳亚种i797、鼠李糖乳杆菌x253和嗜热链球菌JMCC16的复合益生菌,通过复合益生菌发酵羊乳,可降低羊奶中的脂肪酶活性和游离脂肪酸含量,同时产生乳酸、乙醛、丙酮等风味物质,有助于减少羊奶中膻味物质,改善羊奶片的适口性;
(3)本发明添加的复合益生菌中的鼠李糖乳杆菌x253具有抑制口腔内有害菌种,有效改善口腔环境的能力,其与动物双歧杆菌乳亚种i797、嗜热链球菌JMCC16能够协同增效,更好地抑制口腔致病菌、改善牙周组织炎症、改善口腔气味、促进胃肠道消化吸收;
(4)本发明添加的复合果粉(包括葡萄粉、猕猴桃粉、樱桃粉、苹果粉)具有独特的果味,且营养价值极高,富含花青素、矿物质和维生素等具有抗氧化、维护牙龈健康、提高儿童记忆力的营养物质;此外,复合果粉与复合益生菌发酵乳相辅相成,协同增效,能够更好地改善口腔及胃肠道过氧化和慢性炎症反应、缓解牙齿过敏、维护口腔及牙龈健康,改善牙龈出血等问题;
(5)本发明制备方法工艺过程简单、易于控制,制备所得的产品具有良好的稳定性;
综上所述,本发明以羊乳为主要原料,特别添加复合益生菌(动物双歧杆菌乳亚种i797、鼠李糖乳杆菌x253和嗜热链球菌JMCC16)和复合果粉(包括葡萄粉、猕猴桃粉、樱桃粉、苹果粉),经预巴杀、均质、发酵、真空冷冻干燥、粉碎、过筛、干混和压片制得一种保护口腔健康的羊奶片,该羊奶片具有良好的适口性,能够抑制口腔致病菌、改善牙周组织炎症、缓解牙齿过敏、改善口腔气味、促进胃肠道消化吸收。
本发明用于提供一种保护口腔健康的羊奶片,该羊奶片适于普通消费者食用,特别适于处于成长期的儿童食用。
附图说明
下面结合附图及具体实施例对本发明作更进一步详细说明。
图1为本发明实施例9中小鼠肠道菌群丰度图;
图2为本发明实施例9中小鼠口腔变异链球菌及牙周IL mRNA相对含量图。
具体实施方式
实施例1一种保护口腔健康的羊奶片及其制备方法
本实施例为一种保护口腔健康的羊奶片及其制备方法,首先,将生羊乳进行标准化,再经杂质分离,得净乳后的羊乳;然后按照如下的步骤顺序依次进行:
S1.预巴杀
取80kg羊乳于55℃下进行巴氏杀菌,降温,得物料C1;
S2.均质
将物料C1预热至70℃,在压力为200bar下均质、在95℃下灭菌、降温,得物料D1;
S3.发酵
向物料D1中添加15kg脱盐乳清粉、1.5kg复合益生菌(标记为J1,包括:0.6kg动物双歧杆菌乳亚种i797、0.6kg鼠李糖乳杆菌x253和0.3kg嗜热链球菌JMCC16;即动物双歧杆菌乳亚种i797:鼠李糖乳杆菌x253:嗜热链球菌JMCC16的重量比为2:2:1),搅拌至溶解后进行发酵,至酸度达到75°T后搅拌破乳,得发酵乳E1;
S4.干燥
将发酵乳E1置于真空度为20pa、温度为-55℃的环境下进行真空冷冻干燥,粉碎、过60目筛,得物料F1;
S5.干混
将0.5kg乳铁蛋白、3kg复合低聚糖、1kg唾液酸、1kg酵母β-葡聚糖、1kg磷脂酰丝氨酸、1.2kg复合果粉(包括:0.2kg葡萄粉、0.2kg猕猴桃粉、0.4kg樱桃粉和0.4kg苹果粉;即葡萄粉:猕猴桃粉:樱桃粉:苹果粉的重量比为1:1:2:2)加入到物料F中,混合均匀,得物料G1;
S6.压片
将物料G1用压片机压制成片,即得保护口腔健康的羊奶片,标记为N1。
本实施例中,复合益生菌所用的菌株均已保藏于中国微生物菌种保藏管理委员会普通微生物中心(国家专利局指定专利微生物保藏中心),其中,动物双歧杆菌乳亚种i797的保藏编号为CGMCC No.18403;鼠李糖乳杆菌x253的保藏编号为CGMCC No.18404;嗜热链球菌JMCC16的保藏编号为CGMCC NO.11672。
实施例2~8保护口腔健康的羊奶片的制备方法
实施例2~8分别为一种保护口腔健康的羊奶片的制备方法,它们的制备方法与实施例1基本相同,不同之处仅在于原料用量及工艺参数不同,具体见下表:
表1实施例2~8中各项原料用量及工艺参数一览表
对比实施例1’~5’
对比实施例1’与实施例1基本相同,不同之处仅在于,步骤S3中,对比实施例1’将发酵所用的1.5kg复合益生菌,改为1.5kg鼠李糖乳杆菌x253的单一菌种;将发酵所用菌粉标记为DJ1,将发酵后所得发酵乳标记为DE1,将所得奶片标记为DN1;
对比实施例2’与实施例1基本相同,不同之处仅在于,步骤S3中,对比实施例2’将发酵所用的复合益生菌进行了配比调整(包括:0.5kg动物双歧杆菌乳亚种i797、0.5kg鼠李糖乳杆菌x253和0.5kg嗜热链球菌JMCC16;即动物双歧杆菌乳亚种i797:鼠李糖乳杆菌x253:嗜热链球菌JMCC16的重量比为1:1:1);将发酵所用菌粉标记为DJ2,将发酵后所得发酵乳标记为DE2,将所得奶片标记为DN2;
对比实施例3’与实施例1基本相同,不同之处仅在于,步骤S3中,对比实施例3’将发酵所用的复合益生菌进行了配比调整(包括:0.3kg动物双歧杆菌乳亚种i797、0.6kg鼠李糖乳杆菌x253和0.6kg嗜热链球菌JMCC16;即动物双歧杆菌乳亚种i797:鼠李糖乳杆菌x253:嗜热链球菌JMCC16的重量比为1:2:2);将发酵所用菌粉标记为DJ3,将发酵后所得发酵乳标记为DE3,将所得奶片标记为DN3;
对比实施例4’与实施例1基本相同,不同之处仅在于,对比实施例4’未添加复合益生菌;将所得奶片标记为DN4;
对比实施例5’与实施例1基本相同,不同之处仅在于,对比实施例5’未添加复合果粉、复合益生菌;将所得奶片标记为DN5。
实施例9效果实验
(一)对羊奶膻味的改善效果实验
采用对硝基苯酚法,分别检测未发酵羊奶(物料C1)、发酵乳E1、发酵乳DE1、发酵乳DE2和发酵乳DE3中的脂肪酶活性和游离脂肪酸含量(脂肪酶可将脂肪降解为游离脂肪酸,游离脂肪酸容易在体系中聚集结合成一种稳定的络合物,从而使膻味加重);同时,招募10名对羊奶膻味敏感的专业评审人员进行品尝评定;
评分标准为:1~3分为几乎无膻味,3~4分轻微膻味,4~6分中等强度膻味,6~8分明显膻味,8~10分强烈膻味);
具体检测和评分结果如下:
表2羊奶膻味改善效果实验结果
由上表可以看出,经益生菌发酵的发酵乳(发酵乳E1、发酵乳DE1、发酵乳DE2和发酵乳DE3)的脂肪酶活性和游离脂肪酸含量均低于未发酵羊奶(物料C1),其中,发酵乳E1中的脂肪酶活性和游离脂肪酸含量最低;同时,专业评审人员的品鉴结果显示,发酵乳E1的膻味评分最低,几乎没有或有轻微膻味;上述表明,采用菌粉J1(动物双歧杆菌乳亚种i797:鼠李糖乳杆菌x253:嗜热链球菌JMCC16的重量比为2:2:1)对羊奶进行发酵,对膻味的去除效果最好。
(二)对口腔致病菌的抑制效果实验
在口腔中普遍以变异链球菌、戈登链球菌、牙龈卟啉单胞菌、具核梭杆菌和伴放线放线杆菌作为指示菌,因此主要检测本发明所述的复合益生菌粉对这五种致病菌的抑制效果。采用牛津杯法测定菌粉对口腔致病菌的抑制效果,具体操作如下:将指示菌分别均匀涂板(变异链球菌和戈登链球菌采用BHI培养基,牙龈卟啉单胞菌、具核梭杆菌和伴放线放线杆菌采用改良TSB培养基),分别将菌粉J1、DJ1、DJ2和DJ3溶于无菌纯化水,并注入牛津杯孔中,于37℃厌氧培养,测量各组抑菌圈直径大小,同时设置红霉素药敏纸片作为阳性对照组,设置无菌纯化水作为阴性对照组,各组抑菌圈直径的测试结果如下:
表3对口腔致病菌的抑制效果实验结果
由表3可以看出,复合益生菌(J1、DJ2和DJ3菌粉)对口腔致病菌的抑菌圈直径不同程度大于单一菌种(DJ1,鼠李糖乳杆菌x253)的抑菌圈直径,其中J1复合益生菌对口腔致病菌的抑制效果最好,其抑菌圈直径仅次于阳性对照组的抑菌圈直径;由抑菌圈评价结果可知,对于口腔致病菌的抑制,复合益生菌粉中动物双歧杆菌乳亚种i797、鼠李糖乳杆菌x253和嗜热链球菌JMCC16各菌粉之间可以协同增效,其中,菌粉J1(动物双歧杆菌乳亚种i797:鼠李糖乳杆菌x253:嗜热链球菌JMCC16的重量比为2:2:1)对口腔致病菌的抑制效果更佳。
(三)羊奶片对小鼠口腔及肠道健康的影响实验
选取40只3周龄健康昆明小鼠,雌雄各半,随机分为4组:其中,对照组每天灌胃生理盐水,干预组1每天灌胃溶解有奶片N1(含复合果粉,经益生菌发酵)的生理盐水,干预组2每天灌胃溶解有奶片DN4(含复合果粉,无益生菌发酵)的生理盐水,干预组3每天灌胃溶解有普通羊奶片DN5的生理盐水(无复合果粉、无益生菌发酵);持续3周,随后采集粪便,分析各组小鼠肠道菌群,测试结果如图1所示;处死小鼠,立即取口腔冲洗液及牙周组织,检测各组小鼠的口腔变异链球菌(是口腔主要的致龋齿菌之一)和IL-10、IL-17(IL-10和IL-17升高与牙周组织炎症正相关),测试结果如图2所示。
由附图1可以看出,干预组1~3小鼠肠道的有益菌(双歧杆菌和乳杆菌)比例均高于对照组(干预组3中小鼠肠道的双歧杆菌的菌群丰度略高于对照组),其中干预组1小鼠肠道的有益菌比例远高于其它组,肠道健康情况最佳;
上述实验结果表明,复合果粉和复合益生菌发酵均能促进小鼠的肠道健康,增加肠道菌群中的有益菌(双歧杆菌和乳杆菌)比例,且配合使用复合果粉和复合益生菌发酵对小鼠肠道健康的改善效果远高于单一使用复合果粉或复合益生菌发酵。
由附图2可以看出,干预组1~3的小鼠口腔变异链球菌数量均少于对照组,其中干预组1的小鼠口腔变异链球菌数量最少,远少于其它组;
由附图2还可以看出,干预组1~3小鼠口腔中的IL-10和IL-17表达量不同程度低于对照组,其中,干预组1小鼠口腔中IL-10和IL-17表达量最低,干预组3小鼠口腔中的IL-10和IL-17表达量最高,仅略微低于对照组;
上述实验结果表明,复合果粉和复合益生菌发酵均能减少小鼠口腔的变异链球菌及牙周组织IL-10和IL-17的表达量,配合使用复合果粉和复合益生菌发酵能够有效减少小鼠口腔的变异链球菌及牙周组织IL-10和IL-17的表达量,其效果远高于单一使用复合果粉或复合益生菌发酵。
综上所述,本发明提供的保护口腔健康的羊奶片的适口性良好(几乎没有或有轻微膻味),能够减少口腔致病菌、改善牙周组织炎症,同时具有促进肠道健康的功效。
需要说明的是,以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照上述实施例对本发明进行了详细的说明,对于本领域技术人员来说,其依然可以对上述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明权利要求保护的范围之内。
Claims (10)
1.一种保护口腔健康的羊奶片,其特征在于,以重量份数计,制成它的有效成分的原料包括:羊乳75~85份、脱盐乳清粉10~15份、乳铁蛋白0.1~1份、复合低聚糖0.5~3份、唾液酸0.1~1份、酵母β-葡聚糖0.1~1份、磷酯酰丝氨酸0.1~1份、复合果粉0.1~2份和复合益生菌0.1~2份。
2.根据权利要求1所述保护口腔健康的羊奶片,其特征在于,所述复合益生菌由动物双歧杆菌乳亚种、鼠李糖乳杆菌和嗜热链球菌组成。
3.根据权利要求2所述的保护口腔健康的羊奶片,其特征在于,动物双歧杆菌乳亚种、鼠李糖乳杆菌和嗜热链球菌的重量比为1~2:2:1。
4.根据权利要求2或3所述的保护口腔健康的羊奶片,其特征在于,所述动物双歧杆菌乳亚种为动物双歧杆菌乳亚种i797;所述鼠李糖乳杆菌为鼠李糖乳杆菌x253;所述嗜热链球菌为嗜热链球菌JMCC16。
5.根据权利要求1~3中任意一项所述保护口腔健康的羊奶片,其特征在于,所述复合果粉由葡萄粉、猕猴桃粉、樱桃粉和苹果粉组成。
6.根据权利要求5所述保护口腔健康的羊奶片,其特征在于,所述葡萄粉、猕猴桃粉、樱桃粉和苹果粉的重量比为1:1:1~2:1~2。
7. 根据权利要求1~3中任意一项所述的保护口腔健康的羊奶片,其特征在于, 所述羊乳是经生羊乳经标准化、杂质分离制得。
8.权利要求1~7中任一项所述保护口腔健康的羊奶片的制备方法,其特征在于,包括依次进行的以下步骤:
S1. 预巴杀:将羊乳进行巴氏杀菌,降温,得物料C;
S2. 均质:物料C经预热、均质、灭菌、降温,得物料D;
S3. 发酵:物料D中加入脱盐乳清粉和复合益生菌,经混匀、发酵、破乳,得物料E;
S4. 干燥:物料E经真空冷冻干燥、粉碎、过筛,得物料F;
S5. 干混:物料F中加入乳铁蛋白、复合低聚糖、唾液酸、酵母β-葡聚糖、磷脂酰丝氨酸和复合果粉,混匀,得物料G;
S6. 压片:物料G压制成片,即得所述保护口腔健康的羊奶片。
9.根据权利要求8所述的保护口腔健康的羊奶片的制备方法,其特征在于,
步骤S1中,所述巴氏杀菌的温度为52~58℃;
步骤S2中,所述预热的温度为65~70℃;所述均质压力为150~220bar;所述灭菌温度为92~95℃;
步骤S3中,所述发酵于酸度为70~75°T时终止。
10.根据权利要求8或9所述的保护口腔健康的羊奶片的制备方法,其特征在于,步骤S4中,所述真空冷冻干燥的温度为-50~-60℃,真空度为15~25pa;所述过筛目数为40~60目。
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