CN113115952A - 一种含微晶球的耐胃酸爆珠及其制备方法 - Google Patents
一种含微晶球的耐胃酸爆珠及其制备方法 Download PDFInfo
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- CN113115952A CN113115952A CN202110585723.2A CN202110585723A CN113115952A CN 113115952 A CN113115952 A CN 113115952A CN 202110585723 A CN202110585723 A CN 202110585723A CN 113115952 A CN113115952 A CN 113115952A
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- gastric acid
- liquid
- bead
- blasting
- ball
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明涉及食品加工领域,为了解决益生菌等活性成分在胃酸中因耐胃酸效果差的问题,公开了一种含微晶球的耐胃酸爆珠及其制备方法,所述一种含微晶球的耐胃酸爆珠,包括芯层和外层,外层包覆在芯层外部;外层为植物性胶,芯层为含有多个实心晶球的液体或半固体物质。本发明设有可用于包裹和保护活性成分的微晶球和外层,具有一定耐胃酸效果,在胃酸中益生菌存活率高;设置的复合爆珠液在凝固液中形成凝胶囊壳,以达到爆珠的效果,且爆珠效果较好;制备过程中交联液中胶体与复合爆珠液中的氯化钙形成交联,交联的囊壳就是爆珠的外壳,且囊壳的硬度保证爆珠效果较好。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种含微晶球的耐胃酸爆珠及其制备方法。
背景技术
在饮食中,为了服用不耐酸的活性成分时,如益生菌,为了保证活性成分在胃酸中的活性,一般对活性成分采用爆珠的方式进行包裹,以实现活性成分在进入胃部不会因胃酸而立刻失去活性,但是现有的爆珠在服用后存在耐胃酸效果不佳的问题,导致活性成分在随爆珠进入胃部后失去活性。
发明内容
本发明的目的是为了解决现有技术中存在的缺点,而提出的一种含微晶球的耐胃酸爆珠及其制备方法。
为了实现上述目的,本发明采用了如下技术方案:
一种含微晶球的耐胃酸爆珠,包括芯层和外层,外层包覆在芯层外部;
外层为植物性胶,芯层为含有多个实心晶球的液体或半固体物质。
一种含微晶球的耐胃酸爆珠的制备方法,包括如下步骤:
将食用胶加热融化,冷却至37℃,加入菌粉后混合均匀,得到芯层胶体;
配制与芯层胶体等体积的浓度为1%的氯化钙,并灭菌得到芯层的凝固液;
将芯层胶体滴至凝固液中,直至微晶球成型,再加入增稠剂并混合均匀,得到复合爆珠液;
将复合爆珠液滴加至交联液中,爆珠外壳凝固后取出、定型,得到含微晶球的耐胃酸爆珠。
优选的,所述食用胶为结冷胶、果胶、卡拉胶、瓜尔胶中的一种或多种组合。
优选的,所述增稠剂为明胶、羟丙基淀粉、羧甲基纤维素钠、阿拉伯胶中的一种或多种。
优选的,所述菌粉为经高密度发酵获取,发酵基质主要包括低聚麦芽糖、低聚果糖、葡萄糖、大豆水解蛋白、酵母抽提物等组成,在37℃发酵24h得到的益生菌。
优选的,所述交联液为海藻酸钠、结冷胶、红藻胶、琼脂、凝胶多糖中的一种或多种。
优选的,所述微晶球为结冷胶、果胶、卡拉胶、瓜尔胶中的一种或多种组合。
优选的,所述复合爆珠液为明胶、羟丙基淀粉、羧甲基纤维素钠、阿拉伯胶中的一种或多种。
优选的,爆珠外壳凝固后取出后放于4-8℃流动清水中定型2h。
上述一种含微晶球的耐胃酸爆珠的加工设备,包括配料罐、物料泵、储料罐、磁力搅拌器、多头滴头、控制器、升降装置和带滤网加工罐。
本发明的有益效果为:
设有可用于包裹和保护活性成分的微晶球和外层,具有一定耐胃酸效果,在胃酸中益生菌存活率高;设置的复合爆珠液在凝固液中形成凝胶囊壳,以达到爆珠的效果,且爆珠效果较好;制备过程中交联液中胶体与复合爆珠液中的氯化钙形成交联,交联的囊壳就是爆珠的外壳,且囊壳的硬度保证爆珠效果较好。
附图说明
图1为本发明提出的一种含微晶球的耐胃酸爆珠的加工设备的结构示意图;
图2为本发明实施例1和实施例3提出的一种含微晶球的耐胃酸爆珠的加工成品图;
图3为本发明实施例2提出的一种含微晶球的耐胃酸爆珠的加工成品图。
图中:1配料罐、2物料泵、3物料罐、4多头滴头、5控制器、6升降装置、7带滤网加工罐、8磁力搅拌器。
具体实施方式
下面将结合本发明实施例中的附图,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。
实施例1
步骤1:益生菌制备
配制活化和发酵基质,配制方法如下:大豆分离蛋白0.4%,低聚麦芽糖1%,低聚果糖1%,葡萄糖2%,磷酸氢二钾0.5%,121℃灭菌20min后,接种0.1%的乳酸菌甘油种,100r/min在37℃培养24h,活菌数在109cfu/ml左右,作为益生菌菌液;
步骤2:料液配制
配制5%果胶,2%明胶的胶体溶液,60-70℃加热融化,混合均匀,待冷却至35-38℃,加入1%益生菌菌液,混合均匀,作为芯层胶体。
配制1%的氯化钙溶液,121℃灭菌20min,冷却至室温,作为凝固液。
将晶球原液和1%氯化钙溶液分别转移至搅拌储料罐和搅拌加工罐,储料罐控温30-35℃,转速50-60r/min;搅拌加工罐控温4-8℃,保持30-50r/min;
步骤3:微晶球加工
使用直径0.15mm滴头,打开蠕动泵,控制滴速在10滴/秒,得到一款直径在0.1-0.2mm的实心晶球,待全部物料完成滴制后,转移至新的搅拌储料罐中;
步骤4:复合爆珠液配制
在步骤3所得微晶球的液体中,添加3%苹果汁粉,0.1%维生素C,0.003%苹果香精粉,2%增稠剂变性淀粉,1%明胶,1%低聚果糖,1%低聚麦芽糖,搅拌均匀,保温在室温,作为复合爆珠液;
步骤5:交联液配制
配制1%的结冷胶,60-70℃花胶,搅拌均匀,作为交联液;
步骤6:多微晶球爆珠加工
将复合爆珠液和交联液分别转移至新搅拌储料罐和待滤网的搅拌加工罐内。搅拌储料罐控制转速在50-60r/min,室温;搅拌加工罐控制转速在30-50r/min,温度在40℃左右。
换上3mm滴头,打开蠕动泵,控制滴速在5-6滴/秒,完成滴制后,提出滤网,滤出所有爆珠;
步骤7:清洗
将所有爆珠放置于4-8℃水槽中,冲洗和定型,得到的产品形态如附图2所示;
步骤8:爆珠的口味尝试
将制备的爆珠进行品尝测试,共招10位自愿者进行平常。检测结果显示爆珠较受品尝者欢迎:
项目 | 较优 | 优 | 一般 | 差 | 平均得分 |
爆感 | 8-10分 | 7-8分 | 5-7分 | 0-5分 | 8.6分 |
酸甜度 | 8-10分 | 7-8分 | 5-7分 | 0-5分 | 9分 |
香味 | 8-10分 | 7-8分 | 5-7分 | 0-5分 | 8.1分 |
;
步骤9:爆珠内活菌贮藏期实验
制备一批爆珠,分别放置于4℃、25℃、30℃和40℃进行为期3个月的保藏。参照GB-4789.35进行乳酸菌活菌检测:
步骤10:爆珠的耐酸性实验
参照药典2015版第四部0921《崩解时限检查法》中对微囊剂的肠溶崩解检查法。
取稀盐酸16.4ml,加水约800ml和胃蛋白酶10g,定容到1000ml,即为人工胃液。取爆珠1g,放入崩解检测仪的吊篮内,在人工胃液中不加挡板检查2小时,取出后检测活菌数。同时再取1g作为对照,也进行活菌计数。
检测结果显示,酸处理2h后活菌数为3.1*106cfu/ml,未处理的活菌数为6.3*107cfu/ml,所以爆珠可保护内部益生菌,使其具有一定的耐胃酸效果。
实施例2
步骤1:益生菌制备
配制活化和发酵基质,配制方法如下:大豆分离蛋白0.4%,低聚麦芽糖1%,低聚果糖1%,葡萄糖2%,磷酸氢二钾0.5%,121℃灭菌20min后,接种0.1%的乳酸菌甘油种,100r/min在37℃培养24h,活菌数在109cfu/ml左右,作为益生菌菌液;
步骤2:料液配制
配制3%结冷胶,60-70℃加热融化,混合均匀,待冷却至35-38℃,加入1%益生菌菌液,混合均匀,作为芯层胶体。
将芯层胶体和食品用水分别转移至搅拌储料罐和搅拌加工罐,储料罐控温30-35℃,转速50-60r/min搅拌加工罐控温4-8℃,保持30-50r/min;
步骤3:微晶球加工
使用直径0.15mm滴头,打开蠕动泵,控制滴速在10滴/秒,得到一款直径在0.1-0.2mm
的实心晶球,待全部物料完成滴制后,转移至新的搅拌储料罐中;
步骤4:复合爆珠液配制
向含有晶球的液体中,添加%苹果汁粉,0.1%维生素C,0.003%苹果香精粉,2%增稠剂变性淀粉,1%明胶,1%低聚果糖,1%低聚麦芽糖,1%碳酸钙,搅拌均匀,保温在室温,作为复合爆珠液;
步骤5:交联液配制
配制1%的醋酸,作为交联液;
步骤6:多微晶球爆珠加工
将复合爆珠液和交联液分别转移至新搅拌储料罐和待滤网的搅拌加工罐内。搅拌储料罐控制转速在50-60r/min,室温;搅拌加工罐控制转速在30-50r/min,温度在4-8℃左右。
换上3mm滴头,打开蠕动泵,控制滴速在5-6滴/秒,完成滴制后,提出滤网,滤出所有爆珠;
步骤7:清洗
将所有爆珠放置于4-8℃水槽中,冲洗和除酸,得到的产品形态如附图3所示;
步骤8:爆珠的口味尝试
将制备的爆珠进行品尝测试,共招10位自愿者进行平常。检测结果显示爆珠也较受品尝者欢迎:
步骤9:爆珠内活菌贮藏期实验
制备一批爆珠,分别放置于4℃、25℃、30℃和40℃进行为期3个月的保藏。参照GB-4789.35进行乳酸菌活菌检测:
步骤10:爆珠的耐酸性实验
参照药典2015版第四部0921《崩解时限检查法》中对微囊剂的肠溶崩解检查法。
取稀盐酸16.4ml,加水约800ml和胃蛋白酶10g,定容到1000ml,即为人工胃液。取爆珠1g,放入崩解检测仪的吊篮内,在人工胃液中不加挡板检查2小时,取出后检测活菌数。同时再取1g作为对照,也进行活菌计数。
检测结果显示,酸处理2h后活菌数为9.1*106cfu/ml,未处理的活菌数为6.3*10^7cfu/ml,所以爆珠可保护内部益生菌,使其具有一定的耐胃酸效果。
实施例3
步骤1:益生菌制备
配制活化和发酵基质,配制方法如下:大豆分离蛋白0.4%,低聚麦芽糖1%,低聚果糖1%,葡萄糖2%,磷酸氢二钾0.5%,121℃灭菌20min后,接种0.1%的乳酸菌甘油种,100r/min在37℃培养24h,活菌数在109cfu/ml左右,作为益生菌菌液;
步骤2:料液配制
配制5%果胶,60-70℃加热融化,混合均匀,待冷却至35-38℃,加入10^7cfu/ml左右益生菌菌液,混合均匀,作为芯层胶体。
配制1%的氯化钙溶液,121℃灭菌20min,冷却至室温,作为凝固液。
将芯层胶体和1%氯化钙溶液分别转移至搅拌储料罐和搅拌加工罐,储料罐控温30-35℃,转速50-60r/min;搅拌加工罐控温4-8℃,保持30-50r/min。
步骤3:微晶球加工
使用直径0.15mm滴头,打开蠕动泵,控制滴速在10滴/秒,得到一款直径在0.1-0.2mm的实心晶球,待全部物料完成滴制后,转移至新的搅拌储料罐中;
步骤4:复合爆珠液和交联液配制
向含有晶球的液体中,添加10%明胶、5%阿拉伯胶和0.1%羟丙基淀粉,搅拌均匀,保温在室温,作为复合爆珠液。
配制10%海藻酸钠,组合5%结冷胶,搅拌均匀,保温在室温,作为交联液;
步骤5:多晶球爆珠加工
复合爆珠液和交联液分别转移至新搅拌储料罐和待滤网的搅拌加工罐内。搅拌储料罐控制转速在50-60r/min,室温;搅拌加工罐控制转速在30-50r/min,温度在40℃左右。
换上3mm滴头,打开蠕动泵,复合爆珠液以5-6滴/秒,滴入到交联液中。完成滴制后,提出滤网,滤出所有爆珠;
步骤6:清洗
将所有爆珠放置于4-8℃水槽中,冲洗和定型,得到的产品形态如附图2所示。
步骤7:爆珠的口味尝试
将制备的爆珠进行品尝测试,共招10位自愿者进行平常。检测结果显示爆珠较受品尝者欢迎:
项目 | 较优 | 优 | 一般 | 差 | 平均得分 |
爆感 | 8-10分 | 7-8分 | 5-7分 | 0-5分 | 8.6分 |
酸甜度 | 8-10分 | 7-8分 | 5-7分 | 0-5分 | 9分 |
香味 | 8-10分 | 7-8分 | 5-7分 | 0-5分 | 8.1分 |
;
步骤8:爆珠内活菌贮藏期实验
制备一批爆珠,分别放置于4℃、25℃、30℃和40℃进行为期3个月的保藏。参照GB4789.35进行乳酸菌活菌检测。检测结果显示爆珠可以显著增加菌体的货架期:
步骤9:爆珠的耐酸性实验
参照药典2015版第四部0921《崩解时限检查法》中对微囊剂的肠溶崩解检查法。
取稀盐酸16.4ml,加水约800ml和胃蛋白酶10g,定容到1000ml,即为人工胃液。取爆珠1g,放入崩解检测仪的吊篮内,在人工胃液中不加挡板检查2小时,取出后检测活菌数。同时再取1g作为对照,也进行活菌计数。
检测结果显示,酸处理2h后活菌数为3.1*10^6cfu/ml,未处理的活菌数为6.3*10^7cfu/ml,所以爆珠可保护内部益生菌,使其具有一定的耐胃酸效果。
进一步,本发明还对该一种耐胃酸含微晶球爆珠及其制备方法中工艺条件作了系统研究,以下仅对工艺条件改变对一种含微晶球的耐胃酸爆珠效果影响显著的试验方案进行说明,均以实施例5的工艺条件作为基础,具体见对比例A、B、C:
对比例A
微晶球是包裹和保护活性成分的作用,具有一定耐胃酸效果。按照表1的配方配制材料,冷却到室温,加入107cfu/ml左右的益生菌,使用注射器将混合液缓慢滴入到1%氯化钙溶液内,收集微晶球。
取稀盐酸16.4ml,加水约800ml和胃蛋白酶10g,定容到1000ml,配制人工胃液。加入1g微晶球,37℃,90r/min处理2h,检测益生菌存活率:
表1微晶球材料优化检测结果
由表1可知对比例12的配方较优。
对比例B
复合爆珠液需要在交联液中形成凝胶囊壳,以达到爆珠的效果。按照表2配制材料,使用3mm滴头,将混合液缓慢滴入到10%海藻酸钠溶液内,待外壳凝固后,立即取出到低温冷水中进行定型。随后,取出产品,请志愿者品尝爆珠效果。
表2复合爆珠液优化检测结果
从评测结果中看出,对比例23和对比例24的爆珠效果较好,其中对比例23的接受度最高,优选对比例23的材料。
对比例C
交联液中胶体与复合爆珠液中的氯化钙形成交联,交联的囊壳就是爆珠的外壳。为了优化囊壳的硬度,在复合爆珠液的优化基础上,对交联液进行优化。按照表3配制材料,使用3mm滴头,将较优复合爆珠液缓慢滴入到交联液内,待外壳凝固后,立即取出到低温冷水中进行定型。随后,取出产品,请志愿者品尝爆珠效果。
表3交联液优化检测结果
材料 | 海藻酸钠 | 结冷胶 | 红藻胶 | 凝胶多糖 | 水 | 爆珠效果 |
对比例31 | 10g | —— | —— | —— | 91g | 差 |
对比例32 | 10g | 5g | —— | —— | 82g | 较好 |
对比例33 | 10g | 3g | 2g | —— | 79g | 一般 |
对比例34 | 10g | 3g | —— | 2g | 82g | 一般 |
对比例35 | 10g | —— | 5g | —— | 82g | 一般 |
对比例36 | 10g | —— | —— | 5g | 82g | 一般 |
从评测结果显示对比例32的爆珠效果较好。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (9)
1.一种含微晶球的耐胃酸爆珠,其特征在于,包括芯层和外层,外层包覆在芯层外部;
外层为植物性胶,芯层为含有多个实心晶球的液体或半固体物质。
2.如权利要求1所述的一种含微晶球的耐胃酸爆珠的制备方法,其特征在于,包括如下步骤:
将食用胶加热融化,冷却至37℃,加入菌粉后混合均匀,得到芯层胶体;
配制与芯层胶体等体积的浓度为1%的氯化钙,并灭菌得到芯层的凝固液;
将芯层胶体滴至凝固液中,直至微晶球成型,再加入增稠剂并混合均匀,得到复合爆珠液;
将复合爆珠液滴加至交联液中,爆珠外壳凝固后取出、定型,得到含微晶球的耐胃酸爆珠。
3.根据权利要求2所述的一种含微晶球的耐胃酸爆珠的制备方法,其特征在于,所述食用胶为结冷胶、果胶、卡拉胶、瓜尔胶中的一种或多种组合。
4.根据权利要求2所述的一种含微晶球的耐胃酸爆珠的制备方法,其特征在于,所述增稠剂为明胶、羟丙基淀粉、羧甲基纤维素钠、阿拉伯胶中的一种或多种。
5.根据权利要求2所述的一种含微晶球的耐胃酸爆珠及其制备方法,其特征在于,所述菌粉为经高密度发酵获取,发酵基质主要包括低聚麦芽糖、低聚果糖、葡萄糖、大豆水解蛋白、酵母抽提物等组成,在37℃发酵24h得到的益生菌。
6.根据权利要求2所述的一种含微晶球的耐胃酸爆珠及其制备方法,其特征在于,所述交联液为海藻酸钠、结冷胶、红藻胶、琼脂、凝胶多糖中的一种或多种。
7.根据权利要求2所述的一种含微晶球的耐胃酸爆珠及其制备方法,其特征在于,所述微晶球为结冷胶、果胶、卡拉胶、瓜尔胶中的一种或多种组合。
8.根据权利要求2-8任一所述的一种含微晶球的耐胃酸爆珠及其制备方法,其特征在于,爆珠外壳凝固后取出后放于4-8℃流动清水中定型2h。
9.一种用于生产上述1-8任一所述含微晶球的耐胃酸爆珠的加工设备,其特征在于,包括配料罐、物料泵、储料罐、磁力搅拌器、多头滴头、控制器、升降装置和带滤网加工罐。
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