CN113303475B - 一种功能性益生菌剂及其制备方法 - Google Patents
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Abstract
本发明公开了一种功能性益生菌剂及其制备方法,属于功能性食品技术领域,具体涉及益生菌剂技术领域,按重量份数计,包括辅料,益生菌,保护剂,功能性成分,甜味剂,有机矿物质,所述保护剂为天然多糖提取物;所述功能性成分包括天然花青素,原花青素和天然多酚提取物的一种或多种。根据食用方法溶解后的溶液渗透压为240‑360mOsm/L,接近或为等渗溶液,配方中的成分除益生菌外,植物提取物占比超过95%以上,均为天然成分,制得的产品有一定的抗氧化性,热量低,可以作为微量元素补充剂使用,产品得常温条件下保存12个月,其益生菌活菌总数存活率≥80%。
Description
技术领域
一种功能性益生菌剂及其制备方法,本发明属于功能性食品技术领域,具体涉及益生菌剂技术领域。
背景技术
等渗溶液是指渗透压相当于血浆渗透压的溶液,正常血浆渗透压约为280-320mOsm/L,凡是和此渗透压近似相等的溶液为等渗溶液。人体中的血浆、胃液、胰液、肠液、胆汁、脊髓液,以及泪液的渗透压都大致相等。为使药液与人体内各种液体的渗透压保持平衡,常配制等渗溶液,如0.9%NaCl溶液和5%葡萄糖溶液。低于血浆渗透量的溶液称为低渗溶液,细胞在低渗溶液中可发生水肿,甚至破裂。高于血浆渗透量的溶液称为高渗液,细胞在高渗溶液可发生脱水而皱缩。
目前等渗技术主要是在医药领域和功能性饮料两方面大范围应用,如生理盐水及含有电解质的运动饮料,且效果显著。同时现有等渗运动饮料的主要组分中的电解质为无机盐,能量为高热量的糖,其主要目的是快速为运动员补充电解质和能量,所以其注定其必定为高热量,而且不含有益生菌,对糖尿病及高血糖等不易嗜糖的特殊人群极为不利,且长期饮用会导致肥胖。
目前,关于等渗食品、饮料或药品,已经有所报道。
CN105724571公开了等渗益生菌剂及其制备方法,其主要组成为液体益生菌牛乳基料、营养强化剂、甜味调节剂、等渗调节主剂及助剂。其中液体益生菌为牛乳用活性剂益生菌发酵剂发酵制得;营养强化剂是指低聚木糖、大豆多糖、菊糖、维生素C、K、儿茶酚、聚酚、花青素或、碳酸钙或碳酸钾等;甜味调节剂为白砂糖、红糖、蔗糖、果葡糖浆、糖醇、三氯蔗糖等;等渗调节主剂为葡萄糖或果糖;等渗调节助剂为柠檬酸、苹果酸、三聚硫酸钠等;还包括乳化剂和增稠剂及香精。很显然该专利制得产品含有大量的高热量的糖分,对于不易嗜糖的人群不适宜,甚至还含有人工合成的甜味剂;同时该专利产品的主要组分含有大量的非天然物质,如碳酸钙、碳酸钾、柠檬酸、苹果酸、三氯蔗糖、三聚磷酸钠,不包括未指明是否为天然制备的维生素C、K、儿茶酚、聚酚、糖醇、乳化剂、增稠剂及香精等,不符合未来绿色天然健康产品理念。同时本专利产品在功能方面主要是等渗和益生菌,其他有益生理功能并未提及,功能相对单一。
CN101356988公开了一种等渗透压饮料及其制备方法,其组分为糖类和矿物质盐。其糖类包括蔗糖、葡萄糖、果葡糖浆、麦芽糖等,矿物质盐包括柠檬酸钠、氯化钠、磷酸二氢钠等无机盐。CN13057751公开了一种等渗运动饮料及其制备方法,其组分为氯化钠、氯化钾、氯化镁、蔗糖、果葡糖浆、柠檬酸、香精等,其中蔗糖和果葡糖浆的占比为6%。CN102028290公开一种固体运动饮料,其组分为氯化钠、氯化剂、糖、维生素、粘合剂、蔗糖或代糖、柠檬酸、牛磺酸及肌醇。CN111685249公开了一种缓解视疲劳的枸杞饮料,其组分为枸杞、沙棘、亚麻籽油、甘草、山梨醇酐甘油酯、柠檬酸、低聚麦芽糖等,以上专利含有大量的高热量糖,不适于糖尿病及高血糖等不易嗜糖人群,且该组分不含益生菌。
概而言之,目前等渗技术目前还主要停留在以无机盐为主要调节渗透压和补充电解质、高热量糖类为能量补充的环节,唯一报道的等渗益生菌产品其组分也只是基于高热量的糖类和几无功能性的电解质组合,产品功能单一,也不符合绿色天然健康饮食的发展趋势。
发明内容
本发明的目的在于:一种功能性益生菌剂及其制备方法,以解决现有的等渗益生菌剂产品基于高热量的糖类和几无功能性的电解质组合,产品功能单一,且不符合绿色天然健康饮食发展趋势的问题。
本发明采用的技术方案如下:
一种功能性益生菌剂,按重量份数计,包括辅料20-40份,益生菌50-70份,保护剂5-15份,功能性成分0.5-2份,甜味剂0.01-0.1份,有机矿物质0.01-0.1份,所述保护剂为天然多糖提取物;所述功能性成分包括天然花青素,原花青素和天然多酚提取物的一种或多种。
益生菌具有耐低温但极不耐高温普遍特点,本申请中使用的保护剂为天然多糖提取物中的植物多糖提取物,其本身是一类不低于10个单糖通过糖苷键结合的糖链,多糖在脱水干燥过程中极易形成凝胶而将益生菌形成包裹的形态,同时由于凝胶具有三维多孔的结构,对水分的挥发也极为有利,从而在不影响脱水的情况下,对益生菌形成三维包裹保护,确保益生菌的细胞不发生变形,从而降低干燥时高温对益生菌活性的影响;同时植物多糖提取物具有多种生物活性,包括免疫调节、抗肿瘤、降血糖、降血脂、抗辐射、抗菌抗病毒、保护肝脏等保健作用;天然花青素,原花青素和天然多酚提取物是天然的抗氧化剂,是天然的自由基清除剂;甜味剂为天然甜味剂具有甜度高、热量低、不易发生龋齿、安全性高等优点,并且此类甜味剂多为非糖类物质,在代谢过程中不受胰岛素控制,不会引起肥胖症和血压升高,适合糖尿病、肥胖症患者作为甜味替代品;与普通无机盐(氯化锌、硫酸锌、硫酸钙等)不同,氨基酸络合/螯合态的有机矿物质其金属离子与氨基酸是以络合/螯合的形式结合存在,其化学性质相对更稳定,可有效防止微量元素离子形成不溶解的化合物,或防止其被吸附在有碍元素吸收的不溶解胶体上,因而有利于机体吸收,同时也降低了金属盐对益生菌的影响,加入氨基酸络合/螯合态的有机矿物质也可以补充机体的有益微量元素和氨基酸;酸味剂从纯天然植物中分离提取得到,酸味剂中有机酸的干基重量含量为4-20%,可以有效提高溶液的糖酸比,从而赋予产品酸甜的口感,同时降低溶液的pH值,确保溶液为微酸环境,从而提高益生菌的活力;益生菌激活剂具有激活益生菌和调节渗透压的双重功能,即益生菌激活剂也同为渗透压调节剂,其主要富含易消化吸收碳水化合物,可以给益生菌提供一定量代谢增殖的能量,同时这类植物提取物可以通过添加量而直接调节溶液的渗透压,以确保为等渗溶液。
根据食用方法溶解后的溶液渗透压为240-360mOsm/L,接近或为等渗溶液,配方中的成分除益生菌外,植物提取物占比超过95%以上,均为天然成分,制得的产品有一定的抗氧化性,用天然甜味剂代替高热量的白砂糖、果葡糖浆等,所制得产品热量低,添加了氨基酸络合/螯合态有机矿物质,所制得产品也可以作为微量元素补充剂使用,由于保护剂的存在,所制得产品得常温条件下保存12个月,其益生菌活菌总数存活率≥80%。
同时,由于本发明的益生菌剂中同时含有益生菌、酸味剂、天然保护剂(多糖类)、益生菌激活剂(主要含碳水化合物),其酸味剂不仅直接调节产品的糖酸比,改善产品的口感,同时也进一步调节了益生菌在胃肠道内中的酸性环境,提高其在体内的活性和增殖能力;天然保护剂主要多糖类物质,多糖类物质在胃肠道内可被选择性的被益生菌代谢,进而直接促进益生菌的增殖,抑制了有害菌群的生长;而益生菌激活剂主要为碳水化合物,其除了直接可以作为人体所需的营养物质外,还可以作为益生菌的生长增殖所需的碳来源。总而言之,酸味剂、天然保护剂(多糖类)及益生菌激活剂(主要含碳水化合物)三者除了其本身固有的作用外,其三者还协同发挥作用,即共同调节了益生菌在胃肠道中的生长环境,促进益生菌在胃肠道中的增作用,进而形成种群优势,抑制有害微生物的生长,从而大大改善胃肠道细菌种群。
优选的,按重量份数计,包括辅料25-35份,益生菌55-60份,保护剂8-12份,功能性成分0.8-1.5份,甜味剂0.03-0.07份,有机矿物质0.03-0.07份;所述保护剂为天然多糖提取物;所述功能性成分包括天然花青素,原花青素和天然多酚提取物的一种或多种。
优选的,还包括酸味剂和益生菌激活剂。
优选的,所述的辅料包括奶粉、黄豆粉、芝麻粉的一种或多种,更优选奶粉。
奶粉包括牛奶粉、羊奶粉、骆驼奶粉中的一种或多种。
优选的,所述天然多糖提取物包括植物多糖提取物,藻类多糖提取物或真菌多糖提取物中的一种或多种。所述的天然多糖提取物的制备方法只限于以纯天然的植物、藻类或真菌为原料提取分离而制得,为干燥的粉状或可溶性固形物≥40%,更优选干燥的粉状。
优选的,所述天然多糖提取物中总多糖(干基)重量含量为50-90%。
更为优选的,所述天然多糖提取物中总多糖(干基)重量含量为70-80%。
具体的,植物多糖提取物、藻类多糖提取物和菌多糖提取物中总多糖(干基)重量含量分别为50-90%,更为优选的,植物多糖提取物、藻类多糖提取物和菌多糖提取物中总多糖(干基)重量含量分别为70-80%。
优选的,所述植物多糖提取物包括芦荟多糖提取物、菊粉多糖提取物、大枣多糖提取物、枸杞多糖提取物、无花果多糖提取物、白术多糖提取物、虫草多糖提取物、竹叶多糖提取物及杜仲多糖提取物中的一种或多种。
更为优选的,所述植物多糖提取物包括芦荟多糖提取物、菊粉多糖提取物、枸杞多糖提取物中的一种或多种。
优选的,所述藻类多糖提取物包括螺旋藻多糖提取物、巨藻多糖提取物、泡叶藻多糖提取物、墨角藻多糖提取物、甲藻多糖提取物及硅门藻多糖提取物中的一种或多种。
更为优选的,所述藻类多糖提取物包括螺旋藻多糖提取物和/或巨藻多糖提取物。
优选的,所述真菌多糖提取物包括灵芝多糖提取物、香菇多糖提取物、猴头菇藻多糖提取物、茯苓多糖提取物、银耳多糖提取物及竹荪多糖提取物中的一种或多种组合;更优选灵芝多糖提取物、香菇多糖提取物或茯苓多糖提取物中的一种或多种。
更为优选的,所述真菌多糖提取物包括灵芝多糖提取物、香菇多糖提取物和茯苓多糖提取物中的一种或多种。
优选的,所述益生菌包括乳杆菌属,双歧杆菌属及链球菌属中的一种或多种,所述益生菌为干燥粉状,所述乳杆菌属,所述双歧杆菌属及所述链球菌属的重量比为0-30:30-60:0-10(益生菌的总有效活菌数为1.0*109~1.0*1012cfu/g)。
更为优选的,所述乳杆菌属包括嗜酸乳杆菌、鼠李糖乳杆菌、发酵乳杆菌、罗伊氏乳杆菌、德氏乳杆菌亚种、干酪乳杆菌干酪亚种中的一种或多种。
更为优选的,所述双歧杆菌属包括动物双歧杆菌、乳双歧杆菌、短双歧杆菌、两歧双歧杆菌、婴儿双歧杆菌、长双歧杆菌、青春双歧杆菌中的一种或多种。
更为优选的,所述链球菌属包括嗜热链球菌。
优选的,所述功能性成分为粉状或可溶性固形物≥40%。
优选的,所述天然花青素包括玫瑰茄提取物、蔓越橘提取物、黑米提取物、紫薯提取物、越橘提取物、黑葡萄籽提取物、蓝靛果提取物、蝶豆花提取物中的一种或多种,所述天然花青素中总花青素重量含量(干基)10-40%。
更为优选的,所述天然花青素包括玫瑰茄提取物、蔓越橘提取物及越橘提取物中的一种或多种。
优选的,所述原花青素包括玫瑰茄提取物、蔓越橘提取物、黑米提取物、紫薯提取物、越橘提取物、黑葡萄籽提取物、蓝靛果提取物、蝶豆花提取物中的一种或多种,所述天然花青素中总花青素重量含量(干基)40-70%,所述原花青素为低聚态,聚合度为2-5。
优选的,所述天然多酚提取物包括茶叶多酚提取物、苹果多酚提取物、葡萄皮多酚提取物、黄花菜多酚提取物、菠菜多酚提取物、菊苣多酚提取物中一种或多种,所述天然多酚提取物中总多酚重量含量(干基)40-70%。
更为优选的,所述天然多酚提取物包括茶叶多酚提取物、苹果多酚提取物、葡萄皮多酚提取物中的一种或多种。
优选的,所述甜味剂包括罗汉果提取物、青钱柳提取物、甜茶提取物、甜叶菊提取物、甘草提取物中的一种或多种(甜味剂从纯天然植物中分离提取,为干燥的粉状)。
更为优选的,所述罗汉果提取物中甜苷V重量含量(干基)为30-70%,所述甜茶提取物中甜茶苷重量含量(干基)为60-90%,所述甜叶菊提取物中甜菊糖苷重量含量(干基)为60-90%,甘草提取物中甘草甜素重量含量(干基)为60-90%。
更为优选的,所述罗汉果提取物中甜苷V重量含量(干基)为40-60%,所述甜茶提取物中甜茶苷重量含量(干基)为70-80%,所述甜叶菊提取物中甜菊糖苷重量含量(干基)为70-80%,甘草提取物中甘草甜素重量含量(干基)为70-80%。
优选的,所述有机矿物质为氨基酸络合或螯和金属离子(为干燥的粉状或可溶性固形物≥40%)。
优选的,所述氨基酸包括蛋氨酸、酪氨酸、赖氨酸、色氨酸、苯丙氨酸、甲硫氨酸、苏氨酸、异亮氨酸、亮氨酸、缬氨酸中的任一种。
优选的,所述金属离子包括Zn2+、Ca2+、Fe2+、Cu2+、Mn2+中的任一种。
优选的,所述酸味剂包括迷迭香提取物、柠檬提取物、青梅提取物、乌梅提取物、五味子提取物、覆盆子提取物中的一种或多种。
优选的,所述益生菌激活剂包括土豆提取物、薏米仁提取物、豆芽提取物、麦芽提取物、大米提取物、小麦提取物中的一种或多种。
一种功能性益生菌剂的制备方法,包括如下步骤:按上述重量份,将辅料(可先溶解)、益生菌、保护剂、功能性成分、甜味剂及有机矿物质,用总重N倍重的20-60℃热水充分溶解并混合均匀,得到复配初液,然后加入酸味剂致使溶液的pH值为6-7后,再加入益生菌激活剂(渗透压调节剂)致使渗透压介于560N-640N mOsm/L之间,充分混合均匀后真空冷冻干燥或者喷雾干燥,过筛后充入保护气体进行袋装后即得成品。所述的N为3-7,更优选4-6。
优选的,所述真空冷冻干燥的预冻温度为-20~-40℃,预冻时间为2~5h,升华干燥温度为-18~-30℃,升华干燥时间为6~18h,解析干燥温度为30~60℃,时间为4~10h。
优选的,喷雾干燥进风口的温度为120-160℃,出风口的温度为70-90℃。
优选的,过筛的筛网目数为80-200目。
优选的,所述保护气为氮气或二氧化碳。
本发明功能性益生菌剂的食用方法包括直接干吃或温水溶解后饮用,温水溶解为以1.6N-2.4N(更优选1.8N-2.2N)倍重量20-60℃温水溶解,还可以是40-60倍重量40-50℃温水溶解。
本申请的技术方案中,植物多糖提取物,藻类多糖提取物,真菌多糖提取物,天然花青素,原花青素和天然多酚提取物,甜味剂,益生菌激活剂,有机矿物质,酸味剂等均可通过市售得到。
综上所述,由于采用了上述技术方案,本发明的有益效果是:
1、本发明中,所制得的产品根据食用方法溶解后的溶液其渗透压为240~360mOsm/L之间,接近或为等渗溶液;
2、本发明中,所制得产品富含益生菌,益生菌总活菌数不低于1.0*108cfu/g;
3、本发明中,所制得产品配方中含有大量的植物天然产物成分,如植物多糖提取物、植物多酚提取物、花青素/原花青素提取物、植物天然调味剂提取物、植物天然有机酸提取物及具有激活益生菌和调节渗透压功能的植物提取物;除去主料益生菌和有机矿物质以外,天然成分占比超过95%以上;
4、由于添加了天然花青素,原花青素和天然多酚提取物,所制得产品具有一定的抗氧化功能;
5、由于用天然甜味剂代糖高热量的白砂糖、果葡糖浆等,所制得产品热量低;
6、由于添加了氨基酸络合/螯合态有机矿物质,所制得产品也可以作为微量元素补充剂使用;
7、由于保护剂的存在,所制得产品得常温条件下保存12个月,其益生菌活菌总数存活率≥80%。
8、由于激活剂的存在,所制得产品在制定的食用方法稀释后,益生菌具有一定的增殖效果。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅用以解释本发明,并不用于限定本发明。
实施例1
一种功能性益生菌剂的制备方法,包括如下步骤:
辅料溶解:精确称取200g牛奶粉,加入5000ml、40℃的温水,搅拌均匀,使其充分溶解;
益生菌的加入:分别加入嗜酸乳杆菌200g、两歧双歧杆菌200g、嗜热链球菌200g,搅拌均匀;
天然保护剂的加入:分别加入菊粉多糖提取物50g、螺旋藻多糖提取物50g,搅拌均匀;
功能性成分的加入:分别加入玫瑰茄提取物5g、茶叶多酚提取物5g,搅拌均匀;
甜味剂的加入:分别加入罗汉果甜苷0.2g、甘草提取物0.1g,搅拌均匀;
有机矿物质的加入:分别加入蛋氨酸锌0.3g、蛋氨酸铜0.1g,搅拌均匀;
pH值的调节:将得到的混合液利用柠檬酸提取物进行酸度调节,调节至pH为6.1;
渗透压的调节:调节pH值后,利用薏米仁提取物,对其渗透压进行调节至3000mOsm/L。
干燥:将得到的复配液进行喷雾干燥,喷雾干燥其进风口温度为130℃、出风口温度为80℃;
过筛包装:将喷雾干燥的物料过100目筛网后,充氮气包装,即得成品。
食用方法:可直接干吃,或者将上述成品,按10倍重量、40℃的温水进行冲泡后,即可以饮用。
经检测:产品中益生菌活菌数为1.83×108CFU/g;以Vc为参比,产品的抗氧化活性IC50为65.3mg/L(对照组维生素C的抗氧化活性IC50为15.2mg/L);按照食用方法稀释后的渗透压为314mOsm/L;常温条件保存12个月,益生菌总数存活率为85.2%;经过稀释并体外培养后,益生菌数量为1.76×108CFU/ml(折合干粉为1.76×109CFU/g)。
实施例2
一种功能性益生菌剂的制备方法,包括如下步骤:
辅料溶解:精确称取200g黄豆粉,加入6000ml、45℃的温水,搅拌均匀,使其充分溶解;
益生菌的加入:分别加入发酵乳酸菌300g、短双歧杆菌200g、嗜热链球菌200g,搅拌均匀;
天然保护剂的加入:分别加入芦荟多糖提取物30g、泡叶藻多糖提取物20g、香菇多糖提取物30g,搅拌均匀;
功能性成分的加入:分别加入蔓越橘提取物2g、蓝锭果提取物4g、苹果多酚提取物4g,搅拌均匀;
甜味剂的加入:分别加入罗汉果甜苷0.1g、青钱柳提取物0.1g、甜茶提取物0.1g,搅拌均匀;
有机矿物质的加入:分别加入色氨酸锌0.5g、苏氨酸锰0.1g,搅拌均匀;
pH值的调节:将得到的混合液利用乌梅提取物进行酸度调节,调节至pH为6.5;
渗透压的调节:调节pH值后,利用豆芽提取物,对其渗透压进行调节至3600mOsm/L。
干燥:将得到的复配液进行喷雾干燥,喷雾干燥其进风口温度为130℃、出风口温度为80℃;
过筛包装:将喷雾干燥的物料过120目筛网后,充二氧化碳包装,即得成品。
食用方法:可直接干吃,或者将上述成品,按10倍重量、45℃的温水进行冲泡后,即可以饮用。
经检测:产品中益生菌活菌数为2.91×108CFU/g;以Vc为参比,产品的抗氧化活性IC50为71.9mg/L(对照组维生素C的抗氧化活性IC50为15.1mg/L);按照食用方法稀释后的渗透压为331mOsm/L;常温条件保存12个月,益生菌总数存活率为82.8%;经过稀释并体外培养后,益生菌数量为2.38×108CFU/ml(折合干粉为2.38×109CFU/g)。
实施例3
一种功能性益生菌剂的制备方法,包括如下步骤:
辅料溶解:精确称取牛奶粉100g、芝麻粉100g,加入5000ml、30℃的温水,搅拌均匀,使其充分溶解;
益生菌的加入:分别加入干酪乳杆菌150g、两歧双杆菌50g、长双双歧杆菌300g、嗜热链球菌100g,搅拌均匀;
天然保护剂的加入:分别加入枸杞多糖提取物30g、巨藻多糖提取物40g、猴头菇多糖提取物30g,搅拌均匀;
功能性成分的加入:分别加入蓝靛果提取物3g、黑米提取物3g、茶叶多酚提取物2g、葡萄皮多酚提取物2g,搅拌均匀;
甜味剂的加入:分别加入罗汉果甜苷0.1g、甘草提取物0.1g、甜叶菊提取物0.1g,搅拌均匀;
有机矿物质的加入:分别加入蛋氨酸锌0.3g、蛋氨酸铜0.1g,搅拌均匀;
pH值的调节:将得到的混合液用质量比为1:1的覆盆子提取物和乌梅提取物进行酸度调节,调节至pH为6.7;
渗透压的调节:调节pH值后,用质量比为1:1的麦芽提取物和小麦提取物,对其渗透压进行调节至2400mOsm/L。
干燥:将得到的复配液进行喷雾干燥,喷雾干燥其进风口温度为130℃、出风口温度为80℃;
过筛包装:将喷雾干燥的物料过100目筛网后,充氮气包装,即得成品。
食用方法:可直接干吃,或者将上述成品,按10倍重量、30℃的温水进行冲泡后,即可以饮用。
经检测:产品中益生菌活菌数为2.15×108CFU/g;以Vc为参比,产品的抗氧化活性IC50为69.4mg/L(对照组维生素C的抗氧化活性IC50为14.9mg/L);按照食用方法稀释后的渗透压为289mOsm/L;常温条件保存12个月,益生菌总数存活率为89.3%;经过稀释并体外培养后,益生菌数量为2.32×108CFU/ml(折合干粉为2.32×109CFU/g)。
实施例4
一种功能性益生菌剂的制备方法,包括如下步骤:
辅料溶解:精确称取黄豆粉200g,加入6000ml、35℃的温水,搅拌均匀,使其充分溶解;
益生菌的加入:分别加入鼠李糖乳杆菌200g、发酵乳杆菌100g、乳双歧杆菌200g、长双歧杆菌100g,搅拌均匀;
天然保护剂的加入:分别加入大枣多糖提取物40g、无花果多糖提取物20g、虫草多糖提取物30g,搅拌均匀;
功能性成分的加入:分别加入紫薯提取物2g、蓝靛果提取物4g、蝶豆花提取物3g、苹果多酚提取物1g、菠菜多酚提取物1g,搅拌均匀;
甜味剂的加入:分别加入青钱柳提取物0.2g、甜茶提取物0.1g、甜叶菊提取物0.1g,搅拌均匀;
有机矿物质的加入:分别加入甲硫氨酸锌0.2g、苏氨酸铁0.4g,蛋氨酸锰0.1g,搅拌均匀;
pH值的调节:将得到的混合液用质量比为2:1的柠檬提取物和五味子提取物进行酸度调节,调节至pH为6.5;
渗透压的调节:调节pH值后,用质量比为3:1的薏米仁提取物和大米提取物,对其渗透压进行调节至3600mOsm/L。
干燥:将得到的复配液进行喷雾干燥,喷雾干燥其进风口温度为140℃、出风口温度为80℃;
过筛包装:将喷雾干燥的物料过160目筛网后,充氮气包装,即得成品。
食用方法:可直接干吃,或者将上述成品,按10倍重量、35℃的温水进行冲泡后,即可以饮用。
经检测:产品中益生菌活菌数为2.92×108CFU/g;以Vc为参比,产品的抗氧化活性IC50为72.4mg/L(对照组维生素C的抗氧化活性IC50为15.0mg/L);按照食用方法稀释后的渗透压为319mOsm/L;常温条件保存12个月,益生菌总数存活率为88.2%;经过稀释并体外培养后,益生菌数量为2.92×108CFU/ml(折合干粉为2.92×109CFU/g)。
实施例5
一种功能性益生菌剂的制备方法,包括如下步骤:
辅料溶解:精确称取羊奶粉200g,加入5000ml、50℃的温水,搅拌均匀,使其充分溶解;
益生菌的加入:分别加入罗伊氏乳杆菌100g、德氏乳杆菌亚种200g、嗜酸乳杆菌200g、短双歧杆菌100g,搅拌均匀;
天然保护剂的加入:分别加入白术多糖提取物30g、甲藻多糖提取物20g、银耳多糖提取物40g,搅拌均匀;
功能性成分的加入:分别加入瑰茄提取物1g、黑葡萄籽提取物2g、菊苣多酚提取物2g、茶叶多酚提取物2g、葡萄皮多酚提取物2g,搅拌均匀;
甜味剂的加入:分别加入罗汉果提取物0.1g、甜叶菊提取物0.1g、甘草提取物0.1g,搅拌均匀;
有机矿物质的加入:分别加入酪氨酸锌0.1g、色氨酸锌0.2g,苏氨酸锰0.1g,搅拌均匀;
pH值的调节:将得到的混合液用柠檬提取物进行酸度调节,调节至pH为6.5;
渗透压的调节:调节pH值后,用麦芽提取物对其渗透压进行调节至3000mOsm/L。
干燥:将得到的复配液进行喷雾干燥,喷雾干燥其进风口温度为160℃、出风口温度为90℃;
过筛包装:将喷雾干燥的物料过150目筛网后,充氮气包装,即得成品。
食用方法:可直接干吃,或者将上述成品,按10倍重量、50℃的温水进行冲泡后,即可以饮用。
经检测:产品中益生菌活菌数为2.32×108CFU/g;以Vc为参比,产品的抗氧化活性IC50为62.5mg/L(对照组维生素C的抗氧化活性IC50为15.0mg/L);按照食用方法稀释后的渗透压为333mOsm/L;常温条件保存12个月,益生菌总数存活率为88.2%;经过稀释并体外培养后,益生菌数量为2.92×108CFU/ml(折合干粉为2.92×109CFU/g)。
实施例6
一种功能性益生菌剂的制备方法,包括如下步骤:
辅料溶解:精确称取骆驼奶粉200g,加入5000ml、46℃的温水,搅拌均匀,使其充分溶解;
益生菌的加入:分别加入短双歧杆菌100g、干酪乳杆菌干酪亚种100g、嗜酸乳杆菌200g、嗜热链球菌200g,搅拌均匀;
天然保护剂的加入:分别加入茯苓多糖提取物30g、竹叶多糖提取物30g、泡叶藻多糖提取物20g,螺旋藻多糖提取物10g,搅拌均匀;
功能性成分的加入:分别加入瑰茄提取物1g、黑葡萄籽提取物2g、菊苣多酚提取物2g、茶叶多酚提取物2g、葡萄皮多酚提取物2g,搅拌均匀;
甜味剂的加入:分别加入蓝靛果提取物0.1g、甜叶菊提取物0.1g、葡萄皮多酚提取物0.1g,搅拌均匀;
有机矿物质的加入:分别加入蛋氨酸铜0.1g、苏氨酸锰0.1g,蛋氨酸锌0.3g,搅拌均匀;
pH值的调节:将得到的混合液用质量比为1:1的青梅提取物和覆盆子提取物进行酸度调节,调节至pH为6.6;
渗透压的调节:调节pH值后,用质量比为1:1的土豆提取物和麦芽提取物,对其渗透压进行调节至5000mOsm/L。
干燥:将得到的复配液进行喷雾干燥,喷雾干燥其进风口温度为150℃、出风口温度为85℃;
过筛包装:将喷雾干燥的物料过180目筛网后,充氮气包装,即得成品。
食用方法:可直接干吃,或者将上述成品,按10倍重量、46℃的温水进行冲泡后,即可以饮用。
经检测:产品中益生菌活菌数为2.45×108CFU/g;以Vc为参比,产品的抗氧化活性IC50为63.8mg/L(对照组维生素C的抗氧化活性IC50为15.3mg/L);按照食用方法稀释后的渗透压为298mOsm/L;常温条件保存12个月,益生菌总数存活率为86.1%;经过稀释并体外培养后,益生菌数量为2.32×108CFU/ml(折合干粉为2.32×109CFU/g)。
上述实施例中:
益生菌数量的检测方法:
益生菌活性菌的有效活菌数以乳酸菌计数进行表示,检测方法依据GB 4789.35-2016食品安全国家标准食品微生物学检验乳酸菌检验。
抗氧化活性的检测方法:
本发明采用DPPH法测试样品的体外抗氧化活性,具体是分别将上述实施例和对比例的样品配制成不同质量浓度的乙醇溶液备用,DPPH用无水乙醇配制为0.3mM的溶液,向5mLDPPH溶液中加入5mL样品溶液,摇匀,避光,于40℃水浴中放置30min后,测试在517nm的吸光度。根据DPPH标准曲线计算得到样品对DPPH的清除率达到50%的浓度IC50(mg/L)。并且在相同条件下测试维生素C(Vc)的IC50作为阳性对照。
渗透压的检测方法:
意大利ASTORI渗透压测定仪进行测定。
测定步骤:将制得益生菌剂产品,按食用方法充分溶解后,保持40℃,直接测定,重复三次,得其平均值。
益生菌体外培养方法及检测方法
培养方法:将制得的益生菌粉,按照食用方法,用无菌水溶解后,置于40℃恒温无菌条件下,自然培养12h后,根据方法一对其益生菌数量进行检测,得到溶液中益生菌数量,同时并对溶液进行换算成干粉,得到理论干粉益生菌数量。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种功能性益生菌剂,其特征在于,按重量份数计,包括辅料20-40份,益生菌50-70份,保护剂5-15份,功能性成分0.5-2份,甜味剂0.01-0.1份,有机矿物质0.01-0.1份,所述保护剂为天然多糖提取物;所述功能性成分包括天然花青素,原花青素和天然多酚提取物的一种或多种;还包括酸味剂和益生菌激活剂;所述的功能性益生菌剂的制备方法,包括如下步骤:按上述重量份,将辅料、益生菌、保护剂、功能性成分、甜味剂及有机矿物质,用总重N倍重的20-60℃热水充分溶解并混合均匀,得到复配初液,然后加入酸味剂致使溶液的pH值为6-7后,再加入益生菌激活剂,即渗透压调节剂,致使渗透压介于560N-640N mOsm/L之间,充分混合均匀后真空冷冻干燥或者喷雾干燥,过筛后充入保护气体进行袋装后即得成品,所述的N为3-7。
2.根据权利要求1所述的一种功能性益生菌剂,其特征在于:所述辅料包括奶粉、黄豆粉、芝麻粉的一种或多种。
3.根据权利要求1所述的一种功能性益生菌剂,其特征在于:所述天然多糖提取物包括植物多糖提取物,藻类多糖提取物或真菌多糖提取物中的一种或多种。
4.根据权利要求1所述的一种功能性益生菌剂,其特征在于:所述益生菌包括乳杆菌属,双歧杆菌属及链球菌属中的一种或多种,所述益生菌为干燥粉状,所述乳杆菌属,所述双歧杆菌属及所述链球菌属的总有效活菌数为1.0*109~1.0*1012cfu/g。
5.根据权利要求4所述的一种功能性益生菌剂,其特征在于:所述乳杆菌属包括嗜酸乳杆菌、鼠李糖乳杆菌、发酵乳杆菌、罗伊氏乳杆菌、德氏乳杆菌亚种、干酪乳杆菌干酪亚种中的一种或多种。
6.根据权利要求4所述的一种功能性益生菌剂,其特征在于:所述双歧杆菌属包括动物双歧杆菌、乳双歧杆菌、短双歧杆菌、两歧双歧杆菌、婴儿双歧杆菌、长双歧杆菌、青春双歧杆菌中的一种或多种。
7.根据权利要求4所述的一种功能性益生菌剂,其特征在于:所述链球菌属包括嗜热链球菌。
8.根据权利要求1所述的一种功能性益生菌剂,其特征在于:所述的N为4-6。
9.一种如权利要求1-8任一项所述的功能性益生菌剂的食用方法,其特征在于:包括如下步骤,温水溶解后饮用,温水溶解为以1.6N-2.4N倍重量20-60℃温水溶解,温水溶解后溶液的渗透压为280~320 mOsm/L。
10.根据权利要求9所述的功能性益生菌剂的食用方法,其特征在于:温水溶解为以1.8N-2.2N倍重量20-60℃温水溶解。
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