CN112772903B - 一种乳酸菌发酵液及其应用 - Google Patents
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Abstract
本发明涉及一种乳酸菌发酵液及其应用，所述乳酸菌发酵液包括保加利亚乳杆菌和长双歧杆菌，所述乳酸菌发酵液为油包水型乳状液，其中乳酸菌位于水相中。本发明的乳酸菌发酵液由于采用特定的配方，能够得到粒径较为均匀的油包水乳状液，其中乳酸菌主要位于水相中，由此能够维持较长时间的乳酸菌活性。采用本发明的乳酸菌发酵液所制备的压缩饼干具有良好的口感以及可以防止便秘情况的增加。
Description
技术领域
本发明属于发酵和食品加工技术领域，具体涉及一种乳酸菌发酵液及其应用。
背景技术
压缩饼干是以小麦粉、糖、油脂、乳制品为主要原料，经冷粉工艺调粉、辊英烘烤、冷却、粉碎、外拌，可夹入其他干果、肉松等辅料，再压缩而成的饼干。压缩饼干这一方便食品，可谓是一古老而有具有生命活力的产品，已从昔日用于充饥的方便食品不断朝口感风味宜人营养均衡，并能适应在特殊的环境下食用的方向发展。
压缩饼干具有不吸水变软的特点，并且由于膨化时经高温高压灭菌清毒，适宜长期保管和运输，用塑料袋包装既卫生又方便，很适于军需用。同时其质地紧密，食用后更易产生饱腹感。目前市场上销售的压缩饼干多是以小麦粉为主要原料生产的，因为缺乏膳食纤维，同时因为在特殊情况下，新鲜蔬菜、水果供应少，导致食者纤维摄入量少，肠道所受刺激不足，容易造成便秘，对人体不利。由于其中油脂，蛋白质，淀粉这三种能量基础成重量份含量过高，再加上加工工艺大多数为烘培或膨化后压缩，水重量份含量低，导致连续食用后产生上火，咳嗽，目赤，便秘，几天不解大便等不良生理反应。因此开发富含益生菌和膳食纤维的压缩饼干对食用压缩饼干，特别是需要长期食用的特殊人群，具有重要意义。
然而，如果只是简单的在制备压缩饼干的过程中加入益生菌，难以保证益生菌的长期活性。现有技术中虽然也公开了富含膳食纤维的压缩饼干，例如，中国专利申请CN106614904A公开了一种膳食纤维木薯全粉压缩饼干，但富含膳食纤维的压缩饼干通常存在口感差、难以下咽的缺陷。
发明内容
基于上述原因，本发明提出一种可以长期维持益生菌活性且具有良好口感的压缩饼干。具体而言，为了实现本发明的目的，本发明拟采用如下的技术方案：
本发明一方面涉及一种乳酸菌发酵液，其包括保加利亚乳杆菌和长双歧杆菌，所述乳酸菌发酵液为油包水型乳状液，其中乳酸菌位于水相中。
在本发明的一个优选实施方式中，所述油相包括橄榄油。本发明通过使用橄榄油，而非常用的饱和脂肪酸，在能够形成稳定油包水型乳状液的情况下，还进一步降低了便秘发生的情况。
在本发明的一个优选实施方式中，所述水相中包括羧甲基纤维素和透明质酸。本发明通过使用羧甲基纤维素和透明质酸，有助于提高乳酸菌的长期活性。
在本发明的一个优选实施方式中，所述乳酸菌发酵液由如下成分制成：
1重量份活性复合乳酸菌；
3-7重量份水；
0.5-1.5重量份羧甲基纤维素；
0.08-0.15重量份透明质酸；
15-25重量份橄榄油。
本发明另一方面还涉及上述乳酸菌发酵液在制备压缩饼干中的应用。
本发明还涉及压缩饼干的制备方法，其特征在于包括如下步骤：
(1)按常规方法制备压缩饼干膨化粉；
(2)按照膨化粉重量的15-25wt％加入乳酸菌发酵液，逐渐加入，并拌匀；
(3)压块成型，整理，包装。
在本发明的一个优选实施方式中，膨化粉细度为50～70目。
在本发明的一个优选实施方式中，所述压缩饼干膨化粉由如下原料制备而成：小麦低筋粉40-60重量份、棕榈油10-15重量份、白砂糖粉6-10重量份、全脂奶粉1-1.5重量份、食用盐0.4-0.8重量份、水100-150重量份、柠檬酸0.01-0.03重量份、葡萄糖粉1-1.5重量份。
在本发明的一个优选实施方式中，所述压缩饼干膨化粉由如下原料制备而成：小麦低筋粉50重量份、棕榈油12重量份、白砂糖粉8重量份、全脂奶粉1.2重量份、食用盐0.6重量份、水110重量份、柠檬酸0.02重量份、葡萄糖粉1.2重量份，置于搅拌桶内。
有益效果
本发明的乳酸菌发酵液由于采用特定的配方，能够得到粒径较为均匀的油包水乳状液，其中乳酸菌主要位于水相中，由此能够维持较长时间的乳酸菌活性。采用本发明的乳酸菌发酵液所制备的压缩饼干具有良好的口感以及可以防止便秘情况的增加。
具体实施方式
为了进一步理解本发明，下面将结合本发明实施例，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
如无特殊说明，本发明实施例中所涉及的试剂均为市售产品，均可以通过商业渠道购买获得。
实施例1：制备乳酸菌发酵液
取1重量份活性复合乳酸菌(1:1保加利亚乳杆菌和长双歧杆菌)，加入到5重量份温水(36℃)中，混合均匀之后再加入1重量份羧甲基纤维素和0.1重量份透明质酸，在室温下慢速搅拌15分钟，直至溶液均匀，再次加入20重量份橄榄油，形成乳液状乳酸菌发酵液。
作为比较例1，在不加入透明质酸的情况下，按照实施例1的步骤制备乳酸菌发酵液。
作为比较例2，在不加入橄榄油的情况下，按照实施例1的步骤制备乳酸菌发酵液。
在显微镜下观测乳酸菌发酵液粒径、死亡乳酸菌(即在显微镜下观测为球状的死菌)与活的乳酸菌(即能够保持杆状的乳酸菌)的比例，结果如下表所示。
上述实验结果表明，采用本发明的乳酸菌发酵液能够得到粒径较为均匀的油包水乳状液，其中乳酸菌主要位于水相中，由此能够维持较长时间的乳酸菌活性。据推测，是由于透明质酸的存在，使得橄榄油和羧甲基纤维水溶液之间形成了较为稳定的界面，而羧甲基纤维素水溶液所组成的水相能够为乳酸菌提供合适的存活空间。
实施例2：
(1)取小麦低筋粉50重量份、棕榈油12重量份、白砂糖粉8重量份、全脂奶粉1.2重量份、食用盐0.6重量份、水10重量份、柠檬酸0.02重量份、葡萄糖粉1.2重量份，置于搅拌桶内，搅拌过程中缓慢加入100重量份水。
(2)初步混合搅拌完成之后，将搅拌桶放到和面机内均匀混合成面团后静置；
(3)将得到的面团进行辊轧操作与压模成型操作，使其成为压缩饼干坯子；
(4)将压缩饼干坯子放入到烤炉中进行烘烤，烘烤温度为95-110℃，停留时间30-45分钟，水分不超过3％，得到成品压缩饼干；
(5)粉碎，膨化粉细度要求50～70目，获得膨化粉；
(6)按照膨化粉重量的20wt％加入乳酸菌发酵液，逐渐加入，并拌匀；
(7)压块成型，整理，包装。
测试试验
将上述制备得到的压缩饼干提供给20位成年人食用，每天食用50g，连续食用10天，并要求食用者对压缩饼干的口味、便秘情况进行打分，结果如下。
从上述测试结果来看，大部分人(超过80％)能够接受本发明的压缩饼干的口味，在长期食用的情况下，仅有10％的人便秘情况变得严重，大部分便秘情况增加不明显。
以上描述了本发明优选实施方式，然其并非用以限定本发明。本领域技术人员对在此公开的实施方案可进行并不偏离本发明范畴和精神的改进和变化。
Claims (6)
1.一种乳酸菌发酵液，其包括保加利亚乳杆菌和长双歧杆菌，所述乳酸菌发酵液为油包水型乳状液，其中乳酸菌位于水相中，油相包括橄榄油，所述水相中包括羧甲基纤维素和透明质酸；所述乳酸菌发酵液由如下成分制成：
1重量份活性复合乳酸菌；
3-7重量份水；
0.5-1.5重量份羧甲基纤维素；
0.08-0.15重量份透明质酸；
15-25重量份橄榄油。
2.权利要求1所述的乳酸菌发酵液在制备压缩饼干中的应用。
3.一种压缩饼干的制备方法，其特征在于包括如下步骤：
(1)按常规方法制备压缩饼干膨化粉；
(2)按照膨化粉重量的15-25wt％加入权利要求1所述的乳酸菌发酵液，逐渐加入，并拌匀；
(3)压块成型，整理，包装。
4.根据权利要求3所述的制备方法，所述膨化粉细度为50～70目。
5.根据权利要求3所述的制备方法，所述压缩饼干膨化粉由如下原料制备而成：小麦低筋粉40-60重量份、棕榈油10-15重量份、白砂糖粉6-10重量份、全脂奶粉1-1.5重量份、食用盐0.4-0.8重量份、水100-150重量份、柠檬酸0.01-0.03重量份、葡萄糖粉1-1.5重量份。
6.根据权利要求3所述的制备方法，所述压缩饼干膨化粉由如下原料制备而成：小麦低筋粉50重量份、棕榈油12重量份、白砂糖粉8重量份、全脂奶粉1.2重量份、食用盐0.6重量份、水110重量份、柠檬酸0.02重量份、葡萄糖粉1.2重量份，置于搅拌桶内。
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