CN112715606A - 具有抗幽门螺杆菌活性的饼干及其制备方法 - Google Patents
具有抗幽门螺杆菌活性的饼干及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种具有抗幽门螺杆菌活性的饼干,包含以下重量份的各个组分:西兰花提取物和生物炭复合物2%~5%,面粉55%~70%,不可溶性膳食纤维5%~12%,黄油5%~10%,细砂糖3%~5%,甘草10%~15%。本申请饼干制备工艺简单,使用方便,味道甘甜,加入甘草和不可溶性膳食纤维能补脾益气,清热解毒,该抗菌饼干还能减轻酸性食物和含糖饮料对牙齿表面和牙釉质的伤害,可针对性对抗幽门螺杆菌,减少幽门螺杆菌在口腔和胃中的定植,抑制幽门螺杆菌的发展。
Description
技术领域
本发明涉及食品加工技术,具体涉及一种具有抗幽门螺杆菌活性的饼干及其制备方法。
背景技术
随着人们生活水平的提高,大家越来越关注保健养生,保健饼干携带方便,营养价值高,深受大众的喜爱。
幽门螺杆菌是一种微厌氧、对生长条件要求十分严苛的革兰阴性菌。口腔内的幽门螺杆菌主要是存在于牙菌斑中,在口腔内其余部位也容易生长繁殖,幽门螺杆菌通常会引发口臭、口腔溃疡、牙周炎、慢性胃病等疾病。目前一线的疗法是采用四联法,即质子泵抑制剂加铋剂联合两种抗生素,疗效较好,仍有一些地方还在使用三联法治疗幽门螺杆菌,即质子泵抑制剂加克拉霉素联合阿莫西林或甲硝唑,这种疗法的根除率大多低于80%,且容易产生耐药性。日常生活中,除了药物的治疗之外,也需要一些抗幽门螺杆菌的保健食品。
西兰花,俗称青花菜,十字花科芸薹属甘蓝种中以绿色花球为产品的一个变种,西兰花的营养成分含量高且全面,主要包括蛋白质、矿物质、维生素C和胡萝卜素等。其中对幽门螺杆菌起抑制作用的是西兰花中的提取物萝卜硫素,即莱菔硫烷,是一种异硫氰酸盐,在十字花科中含量丰富,是常见的抗氧化剂,稳定性高且抗癌效果好,无论在胞内还是胞外,对幽门螺杆菌来说都是一种强大的抑菌剂,能够抑制口腔内幽门螺杆菌的生长,减少幽门螺杆菌在口腔中的定植,从而降低牙周病、牙龈炎等口腔疾病的发生率。萝卜硫素刺激依赖于Nrf2基因的抗氧化酶活性,保护细胞免受氧化损伤,从而在幽门螺杆菌感染感染过程中发挥保护、修复以及抗炎作用。
生物炭,是指生物质原料或残渣在缺氧的条件下经过高温热解产生的一种稳定的、高度芳香化的固态物质,它能固定大气中的二氧化碳在土壤中,缓解温室效应;比表面积大,能吸附一些有害物质或重金属,对于残留的抗生素也能起到很好的吸附作用,避免抗生素的残留而引起的胃肠道紊乱;同时对于一些细菌可以起到抑菌的作用;生物炭是由生物质残渣转化而来,能减少生物质残渣堆积过多处理不当等问题。
发明内容
发明目的:针对上述现有技术,本申请提供了一种具有抗幽门螺杆菌活性的饼干及其制备方法。
技术方案:本申请所述种抗幽门螺杆菌活性的饼干,包含以下重量份的各个组分:西兰花提取物和生物炭复合物2%~5%,面粉55%~70%,不可溶性膳食纤维5%~12%,黄油5%~10%,细砂糖3%~5%,甘草10%~15%。
其中,不可溶性膳食纤维为小麦膳食纤维。
作为优选,所述的具有抗幽门螺杆菌活性的饼干包含以下重量份的各个组分:西兰花提取物和生物炭复合物2%、面粉55%、不可溶性膳食纤维12%、黄油7%、细砂糖3%、甘草14%。
其中,所述西兰花提取物和生物炭复合物,通过以下方法制备:
(1)取西兰花提取物2~3mL溶于有机溶剂中;
(2)加入0.2~0.3g生物炭,混合均匀,调节pH 2.1~2.8;
(3)在40~55℃条件下烘干,收集粉末得西兰花提取物生物炭复合物。
作为最优选的技术方案,所述西兰花提取物和生物炭复合物,通过以下方法制备:
(1)取西兰花提取物2mL溶于有机溶剂中;
(2)加入0.2g生物炭,混合均匀,调节pH 2.4;
(3)在50℃条件下烘干,收集粉末得西兰花提取物生物炭复合物。
步骤(1)中,所述西兰花提取物通过以下方法制备:
1)将新鲜的西兰花烘干,粉碎过筛,经黑芥子酶酶解后用无水乙醇超声1小时;
2)过滤后得溶液混合物,旋蒸浓缩;
3)再次抽滤得澄清溶液,用50%的乙醇经AB-8大孔树脂进行洗脱;
4)洗脱液旋蒸浓缩得到西兰花提取物。步骤(1)中,所述有机溶剂为甲醇。优选在室温下将西兰花提取物溶于5mL的甲醇中。
步骤(2)中,所述生物炭为利用西兰花提取后的残渣制备所得。所述生物炭制备所用生物质原料也可为其他十字花科植物。
进一步的,所述生物炭的制备方法为:
1)将西兰花提取过后剩余的残渣洗净、风干后,粉碎过160~200目筛;
2)取2~3g残渣粉末放入管式炉中,在流速为50~500mL/min的氩气下,以5~10℃/min的升温速度达到300~600℃,热解2h即得,研磨成粉末备用。步骤(2)中,加入0.1mol/L的盐酸将pH范围调至2.1~2.8。
本申请还公开了所述饼干的制备方法,包括以下步骤:
(1)将黄油软化,加入细砂糖搅拌混合成淡黄色黄油;
(2)将甘草研磨成粉状,与西兰花提取物/生物炭复合物、不可溶性膳食纤维和面粉一同加入到淡黄色黄油中,搅拌均匀,制成光滑的面团;
将面团碾压成面饼,用模具按压成型,烘烤即得。有益效果:本发明所制备的抗幽门螺杆菌饼干制备工艺简单,使用方便,味道甘甜,加入甘草和不可溶性膳食纤维能补脾益气,清热解毒,该抗菌饼干还能减轻酸性食物和含糖饮料对牙齿表面和牙釉质的伤害,可针对性对抗幽门螺杆菌,减少幽门螺杆菌在口腔和胃中的定植,抑制幽门螺杆菌的发展。本发明饼干相较于其他抑菌产品,便于携带,无耐药性,适合长期使用且大众的接受程度更高。
具体实施方式
下面结合实施例对本申请作进一步说明。
实施例1
具有抗幽门螺杆菌活性的饼干,由以下重量百分比的组分组成:西兰花提取物/生物炭复合物2%,面粉55%,小麦膳食纤维12%,黄油7%,细砂糖3%,甘草14%。
制备方法包括以下步骤:
(1)将黄油软化,加入细砂糖搅拌混合成淡黄色黄油;
(2)将甘草研磨成粉状,与西兰花提取物/生物炭复合物、小麦膳食纤维和面粉一同加入到淡黄色黄油中,搅拌均匀,制成光滑的面团;
(3)将面团碾压成1cm厚的面饼,用3×3cm的模具按压成型,每块饼干片重约为6g左右;
(4)180℃烘烤15min。
其中,西兰花提取物/生物炭复合物采用以下步骤制备:
(1)将新鲜的西兰花烘干,粉碎过筛,经黑芥子酶酶解后用无水乙醇超声1小时;
(2)过滤后得溶液混合物,旋蒸浓缩;
(3)再次抽滤得澄清溶液,用50%的乙醇经AB-8大孔树脂进行洗脱;
(4)洗脱液旋蒸浓缩得到西兰花提取物;
(5)将西兰花提取过后剩余的残渣洗净、风干后,粉碎过160~200目筛;
(6)取2g残渣粉末放入管式炉中,在流速为50~500mL/min的氩气下,以5~10℃/min的升温速度达到500℃,热解2h,冷却后将生物炭用研钵研磨成粉末;
(7)取西兰花提取物2mL溶于5mL的甲醇中,加入0.2g生物炭,用0.1mol/L的盐酸将pH调至2.4,混合均匀,待溶剂挥发后用研钵研磨得西兰花提取物/生物炭的复合物。
实施例2
具有抗幽门螺杆菌活性的饼干,由以下重量百分比的组分组成:西兰花提取物/生物炭复合物3%,面粉60%,小麦膳食纤维10%,黄油8%,细砂糖3.5%,甘草13%。
饼干的制备方法和西兰花提取物/生物炭复合物的制备方法同实施例1。
实施例3
具有抗幽门螺杆菌活性的饼干,由以下重量百分比的组分组成:西兰花提取物/生物炭复合物4%,面粉65%,小麦膳食纤维8%,黄油10%,细砂糖4%,甘草12%。
饼干的制备方法和西兰花提取物/生物炭复合物的制备方法同实施例1。
实施例4
具有抗幽门螺杆菌活性的饼干,由以下重量百分比的组分组成:西兰花提取物/生物炭复合物5%,面粉70%,小麦膳食纤维5%,黄油9%,细砂糖5%,甘草11%。
饼干的制备方法和西兰花提取物/生物炭复合物的制备方法同实施例1。
实施例5
1.采用药敏纸片试验法测定西兰花/生物炭复合物的抑菌能力,所选用的菌种为:幽门螺杆菌NCTC11637株,具体方法如下:
(1)受试菌液的配制:在超净工作台中用灭菌接种环将幽门螺杆菌密集划线接种于哥伦比亚血平板上,平板倒置放入密封培养罐中,放入微需氧袋,使得密封培养罐中的气体变为85%氮气、10%二氧化碳和5%氧气,立即盖上密封培养罐的盖子,放置于37℃恒温培养箱中培养24h,用灭菌接种环刮取新鲜培养的幽门螺杆菌菌落,放入灭菌生理盐水中,采用比浊法使幽门螺杆菌菌液浓度达到0.5麦氏比浊标准;
(2)受试药物原液配制及外观:0.1g实施例1制备所得西兰花/生物炭复合物溶于2mL磷酸盐缓冲液(PBS,pH7.4)中,得浓度为50mg/mL的药物原液,然后用PBS将原溶液梯度稀释为25、12.5、6.25、3.125、1.5625mg/mL的药液,其外观为黄褐色悬浊液;
(3)药敏纸片的制备:用6mm的打孔器给圆形滤纸片打孔,制成直径为6mm的空白药敏纸片,将直径6mm空白药敏滤纸片放入管制瓶中,121℃高压蒸气灭菌30min,70℃烘干备用。使用灭菌枪头吸取10μL上述不同浓度的复合物药物原液加在灭菌滤纸片上,使滤纸片所含药物浓度不同。另制备无菌PBS和灭菌双蒸水纸片作为对照;
(4)药物敏感试验操作:在超净工作台中用灭菌枪头吸取100μL幽门螺杆菌菌液,滴加到哥伦比亚血平板上,用灭菌三角涂布棒涂布均匀;待15分钟后,幽门螺杆菌适应血平板环境时,用灭菌镊子分别将不同含药浓度纸片贴于血平板上,另贴上无菌PBS和灭菌双蒸水纸片作为对照;将平板倒置放入密封培养罐中,放入微需氧袋,使得密封培养罐中的气体变为85%氮气、10%二氧化碳和5%氧气,立即盖上密封培养罐的盖子,放置于37℃恒温培养箱中培养16~24小时;培养后肉眼观察各纸片周围有无抑菌环,在无菌PBS及灭菌双蒸水纸片无抑菌环的前提下,若含药纸片出现抑菌环,则以mm为单位测量各抑菌环直径;
实验结果:西兰花提取物/生物炭复合物幽门螺杆菌药物敏感试验(纸片扩散法)结果见表1。
表1:西兰花提取物/生物炭复合物的药物敏感试验(纸片扩散法)结果
2.采用琼脂稀释法测定实施例1制备所得的西兰花提取物/生物炭复合物的最低抑菌浓度(minimal inhibitory concentration,MIC),所选用的菌种为:幽门螺杆菌,具体方法如下:
(1)受试菌液制备:用灭菌接种环刮取新鲜培养的幽门螺杆菌菌落,放入灭菌生理盐水中,采用比浊法使幽门螺杆菌菌液浓度达到0.5麦氏比浊标准,再按照1:10稀释;
(2)含药平板制备:在90mm直径灭菌平皿中加入1mL不同浓度的西兰花提取物/生物炭复合物;按产品说明书配制哥伦比亚琼脂培养基,121℃高压蒸汽灭菌15min,室温冷却至55~60℃时加入幽门螺杆菌选择抑菌剂、硫酸庆大霉素和无菌脱纤维羊血并轻轻摇匀,直接用灭菌吸管取9mL加入上述加药平皿中,轻轻旋磨平皿使药物混合均匀并等待其等却;
(3)药物敏感试验操作及结果判断:在超净工作台中用灭菌枪头吸取1~2μL幽门螺杆菌菌液点种于上述含药平板上;上述接种好的平板应在室温下静置至接种点上的菌液被琼脂完全吸收,再将药敏平皿倒置,放入微需氧袋,使得密封培养罐中的气体变为85%氮气、10%二氧化碳和5%氧气,立即盖上密封培养罐的盖子,37℃恒温培养箱中培养16~20小时;培养结束后肉眼观察各菌生长情况,较多菌生长判为(+),无菌生长为(-),药物最高稀释度判定为该药物的最低抑菌浓度;
(4)实验结果:西兰花提取物/生物炭复合物药物敏感性试验(琼脂稀释法)结果见表2。
表2:西兰花提取物/生物炭复合物药物敏感性试验(琼脂稀释法)结果
西兰花提取物/生物炭复合物对幽门螺杆菌的最低抑菌浓度为12.5mg/mL。
实施例6
以下测试实施例1-4所述饼干的感官评价,感官评价方法、标准和结果如下所示。
1.感官评价方法简述
取6g测试样品观察其色泽、气味、滋味及组织状态是否正常,不得有异味、霉变及其他外来的污染物。
2.感官评价标准见表3
表3:感官评价表
3.各实施例感官评价结果见表4
表4:各实施例感官评价结果
样品 | 外观(分) | 口感(分) | 色泽(分) | 气味(分) | 结构(分) | 总分(分) |
实施例1 | 18 | 19 | 18 | 18 | 18 | 91 |
实施例2 | 18 | 17 | 17 | 19 | 18 | 89 |
实施例3 | 18 | 17 | 18 | 17 | 18 | 88 |
实施例4 | 18 | 18 | 17 | 17 | 17 | 87 |
Claims (8)
1.一种具有抗幽门螺杆菌活性的饼干,其特征在于,包含以下重量份的各个组分:西兰花提取物和生物炭复合物2%~5%、面粉55%~70%、不可溶性膳食纤维5%~12%、黄油5%~10%、细砂糖3%~5%、甘草10%~15%。
2.根据权利要求1所述的具有抗幽门螺杆菌活性的饼干,其特征在于,包含以下重量份的各个组分:西兰花提取物和生物炭复合物2%、面粉55%、不可溶性膳食纤维12%、黄油7%、细砂糖3%、甘草14%。
3.根据权利要求1或2所述的具有抗幽门螺杆菌活性的饼干,其特征在于,所述西兰花提取物和生物炭复合物通过以下方法制备:
(1)取西兰花提取物2~3mL溶于有机溶剂中;
(2)加入0.2~0.3g生物炭,混合均匀,调节pH 2.1~2.8;
(3)在40~55℃条件下烘干,收集粉末得西兰花提取物生物炭复合物。
4.根据权利要求3所述的具有抗幽门螺杆菌活性的饼干,其特征在于,步骤(1)中,所述有机溶剂为甲醇。
5.根据权利要求3所述的具有抗幽门螺杆菌活性的饼干,其特征在于,步骤(2)中,所述生物炭为利用西兰花提取后的残渣制备所得。
6.根据权利要求3所述的具有抗幽门螺杆菌活性的饼干,其特征在于,步骤(2)中,所述生物炭制备所用生物质原料也可为十字花科植物。
7.根据权利要求3所述的具有抗幽门螺杆菌活性的饼干,其特征在于,步骤(2)中,加入0.1mol/L的盐酸将pH范围调至2.1~2.8。
8.权利要求1或2所述具有抗幽门螺杆菌活性的饼干的制备方法,其特征在于,包括以下步骤:
(1)将黄油软化,加入细砂糖搅拌混合成淡黄色黄油;
(2)将甘草研磨成粉状,与西兰花提取物/生物炭复合物、不可溶性膳食纤维和面粉一同加入到淡黄色黄油中,搅拌均匀,制成光滑的面团;
(3)将面团碾压成面饼,用模具按压成型,烘烤即得。
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