CN113317510B - 一种半乳甘露聚糖复合益生菌食品添加剂 - Google Patents
一种半乳甘露聚糖复合益生菌食品添加剂 Download PDFInfo
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Abstract
本发明公开了一种半乳甘露聚糖复合益生菌食品添加剂。包括如下重量份数的组分:半乳甘露聚糖30‑50份、益生菌菌剂80‑120份、填料80‑150份、甲基纤维素10‑20份、海藻酸丙二醇酯5‑8份。本发明的食品添加剂采用从葫芦巴中提取得到的半乳甘露聚糖和填料作为主料保护益生菌,延长了益生菌的保存时间,甲基纤维素和海藻酸丙二醇酯的加入,提高了益生菌在常温条件下的保存时间,使得添加剂可以在常温保存。
Description
技术领域
本发明属于食品添加剂技术领域,具体涉及一种半乳甘露聚糖复合益生菌食品添加剂。
背景技术
目前,在食品加工技术领域,食品添加剂的添加成了普遍现象,食品添加剂添加的目的一般为调节口味、防腐、增香、增色等。目前我国食品添加剂有23个类别,2000多个品种,包括酸度调节剂、抗结剂、消泡剂、抗氧化剂、漂白剂、膨松剂、着色剂、护色剂、酶制剂、增味剂、营养强化剂、防腐剂、甜味剂、增稠剂、香料等。
以益生为目的的食品添加剂目前少之又少,现有报道的益生食品添加剂多为有益菌发酵产物,如专利201910407451.X公开了一种用于促进肠道产生短链脂肪酸和有益菌的功能性食品添加剂,该功能性食品添加剂是蓝莓果渣的乳杆菌发酵产物,其对肠道短链脂肪酸以及有益菌的产生具有促进作用,从而能作为功能性食品添加剂用于促进肠道健康。然而,益生菌发酵产物主要作用只是增加营养物质,由于在发酵产物中存活的益生菌不多,且在储存过程中还容易滋生对人体有害的杂菌,因此,其益生的作用较小。
发明内容
本发明的目的在于提供一种半乳甘露聚糖复合益生菌食品添加剂。
一种半乳甘露聚糖复合益生菌食品添加剂,包括如下重量份数的组分:半乳甘露聚糖30-50份、益生菌菌剂80-120份、填料80-150份、甲基纤维素10-20份、海藻酸丙二醇酯5-8份。
所述半乳甘露聚糖的制备方法如下:
(1)将葫芦巴进行脱皮,然后加2-5%的水进行调质6-15min;
(2)将脱皮调质后的葫芦巴破碎,过20-30目筛;然后进入砂磨机进行砂磨,过50-80目筛;
(3)加入步骤(2)物料质量3-10倍的水,混合均匀,制成水溶液,加入甘露聚糖酶和半乳糖苷酶,水解,制成酶解液;
(4)沸水浴将步骤(3)制备的酶解液灭活后冷却至室温,过滤、脱色、浓缩得到糖浆;
(5)将步骤(4)制备的糖浆经真空干燥即得半乳甘露聚糖。
所述甘露聚糖酶的加入量为每克步骤(2)的混合物料100-200U。
所述半乳糖苷酶的加入量为每克步骤(2)的混合物料50-100U。
步骤(3)所述水解的温度为30-50℃,水解时间为1-5h。
所述真空干燥的温度为55-75℃,真空度为0.05-0.1MPa。
所述益生菌为长双歧杆菌、植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌、干酪乳杆菌中的一种或几种。
所述益生菌菌剂中活菌数为1-5X108cfu/g。
所述填料为麦饭石粉、硅藻土、壳聚糖、碳酸钙中的一种或几种。
本发明的有益效果:本发明的食品添加剂采用从葫芦巴中提取得到的半乳甘露聚糖和填料作为主料保护益生菌,延长了益生菌的保存时间,甲基纤维素和海藻酸丙二醇酯的加入,提高了益生菌在常温条件下的保存时间,使得添加剂可以在常温保存。
具体实施方式
为了便于理解本发明,下面将对本发明进行更全面的描述。但是,本发明可以以许多不同的形式来实现,并不限于本文所描述的实施例。相反地,提供这些实施例的目的是使对本发明的公开内容的理解更加透彻全面。
实施例1
一种半乳甘露聚糖复合益生菌食品添加剂,包括如下重量份数的组分:半乳甘露聚糖40份、植物乳杆菌菌剂100份、硅藻土120份、甲基纤维素15份、海藻酸丙二醇酯6份;所述植物乳杆菌菌剂中活菌数为2X108cfu/g。
所述半乳甘露聚糖的制备方法如下:
(1)将葫芦巴进行脱皮,然后加3%的水进行调质12min;
(2)将脱皮调质后的葫芦巴破碎,过25目筛;然后进入砂磨机进行砂磨,过60目筛;
(3)加入步骤(2)物料质量7倍的水,混合均匀,制成水溶液,加入甘露聚糖酶和半乳糖苷酶水解,水解的温度为40℃,水解时间为3h,制成酶解液;所述甘露聚糖酶的加入量为每克步骤(2)的混合物料150U;所述半乳糖苷酶的加入量为每克步骤(2)的混合物料80U;
(4)沸水浴将步骤(3)制备的酶解液灭活后冷却至室温,过滤、脱色、浓缩得到糖浆;
(5)将步骤(4)制备的糖浆经真空干燥即得半乳甘露聚糖;所述真空干燥的温度为65℃,真空度为0.08MPa。
实施例2
一种半乳甘露聚糖复合益生菌食品添加剂,包括如下重量份数的组分:半乳甘露聚糖50份、长双歧杆菌菌剂40份、植物乳杆菌菌剂40份、嗜酸乳杆菌菌剂40份、麦饭石粉150份、甲基纤维素20份、海藻酸丙二醇酯8份;所述长双歧杆菌菌剂中活菌数为1X108cfu/g;所述植物乳杆菌菌剂中活菌数为2X108cfu/g;所述嗜酸乳杆菌菌剂中活菌数为3X108cfu/g。
所述半乳甘露聚糖的制备方法如下:
(1)将葫芦巴进行脱皮,然后加5%的水进行调质7min;
(2)将脱皮调质后的葫芦巴破碎,过30目筛;然后进入砂磨机进行砂磨,过80目筛;
(3)加入步骤(2)物料质量10倍的水,混合均匀,制成水溶液,加入甘露聚糖酶和半乳糖苷酶水解,水解的温度为50℃,水解时间为2h,制成酶解液;所述甘露聚糖酶的加入量为每克步骤(2)的混合物料200U;所述半乳糖苷酶的加入量为每克步骤(2)的混合物料100U;
(4)沸水浴将步骤(3)制备的酶解液灭活后冷却至室温,过滤、脱色、浓缩得到糖浆;
(5)将步骤(4)制备的糖浆经真空干燥即得半乳甘露聚糖;所述真空干燥的温度为75℃,真空度为0.1MPa。
实施例3
一种半乳甘露聚糖复合益生菌食品添加剂,包括如下重量份数的组分:半乳甘露聚糖30份、鼠李糖乳杆菌菌剂80份、碳酸钙85份、甲基纤维素12份、海藻酸丙二醇酯5份;所述鼠李糖乳杆菌菌剂中活菌数为4X108cfu/g。
所述半乳甘露聚糖的制备方法如下:
(1)将葫芦巴进行脱皮,然后加4%的水进行调质14min;
(2)将脱皮调质后的葫芦巴破碎,过22目筛;然后进入砂磨机进行砂磨,过50目筛;
(3)加入步骤(2)物料质量5倍的水,混合均匀,制成水溶液,加入甘露聚糖酶和半乳糖苷酶水解,水解的温度为32℃,水解时间为5h,制成酶解液;所述甘露聚糖酶的加入量为每克步骤(2)的混合物料100U;所述半乳糖苷酶的加入量为每克步骤(2)的混合物料50U;
(4)沸水浴将步骤(3)制备的酶解液灭活后冷却至室温,过滤、脱色、浓缩得到糖浆;
(5)将步骤(4)制备的糖浆经真空干燥即得半乳甘露聚糖;所述真空干燥的温度为58℃,真空度为0.06MPa。
实施例4
一种半乳甘露聚糖复合益生菌食品添加剂,包括如下重量份数的组分:半乳甘露聚糖38份、干酪乳杆菌菌剂110份、壳聚糖145份、甲基纤维素12份、海藻酸丙二醇酯8份;所述干酪乳杆菌菌剂中活菌数为3X108cfu/g。
所述半乳甘露聚糖的制备方法如下:
(1)将葫芦巴进行脱皮,然后加3%的水进行调质12min;
(2)将脱皮调质后的葫芦巴破碎,过22目筛;然后进入砂磨机进行砂磨,过78目筛;
(3)加入步骤(2)物料质量6倍的水,混合均匀,制成水溶液,加入甘露聚糖酶和半乳糖苷酶,水解,水解的温度为38℃,水解时间为4h,制成酶解液;所述甘露聚糖酶的加入量为每克步骤(2)的混合物料180U;所述半乳糖苷酶的加入量为每克步骤(2)的混合物料70U;
(4)沸水浴将步骤(3)制备的酶解液灭活后冷却至室温,过滤、脱色、浓缩得到糖浆;
(5)将步骤(4)制备的糖浆经真空干燥即得半乳甘露聚糖;所述真空干燥的温度为58℃,真空度为0.07MPa。
对比例1
一种复合益生菌食品添加剂,包括如下重量份数的组分:植物乳杆菌菌剂100份、硅藻土160份、甲基纤维素15份、海藻酸丙二醇酯6份;所述植物乳杆菌菌剂中活菌数为2X108cfu/g。
对比例2
一种半乳甘露聚糖复合益生菌食品添加剂,包括如下重量份数的组分:半乳甘露聚糖160份、植物乳杆菌菌剂100份、甲基纤维素15份、海藻酸丙二醇酯6份;所述植物乳杆菌菌剂中活菌数为2X108cfu/g。
所述半乳甘露聚糖的制备方法如下:
(1)将葫芦巴进行脱皮,然后加3%的水进行调质12min;
(2)将脱皮调质后的葫芦巴破碎,过25目筛;然后进入砂磨机进行砂磨,过60目筛;
(3)加入步骤(2)物料质量7倍的水,混合均匀,制成水溶液,加入甘露聚糖酶和半乳糖苷酶水解,水解的温度为40℃,水解时间为3h,制成酶解液;所述甘露聚糖酶的加入量为每克步骤(2)的混合物料150U;所述半乳糖苷酶的加入量为每克步骤(2)的混合物料80U;
(4)沸水浴将步骤(3)制备的酶解液灭活后冷却至室温,过滤、脱色、浓缩得到糖浆;
(5)将步骤(4)制备的糖浆经真空干燥即得半乳甘露聚糖;所述真空干燥的温度为65℃,真空度为0.08MPa。
对比例3
一种半乳甘露聚糖复合益生菌食品添加剂,包括如下重量份数的组分:半乳甘露聚糖40份、植物乳杆菌菌剂100份、硅藻土120份、海藻酸丙二醇酯21份;所述植物乳杆菌菌剂中活菌数为2X108cfu/g。
所述半乳甘露聚糖的制备方法如下:
(1)将葫芦巴进行脱皮,然后加3%的水进行调质12min;
(2)将脱皮调质后的葫芦巴破碎,过25目筛;然后进入砂磨机进行砂磨,过60目筛;
(3)加入步骤(2)物料质量7倍的水,混合均匀,制成水溶液,加入甘露聚糖酶和半乳糖苷酶水解,水解的温度为40℃,水解时间为3h,制成酶解液;所述甘露聚糖酶的加入量为每克步骤(2)的混合物料150U;所述半乳糖苷酶的加入量为每克步骤(2)的混合物料80U;
(4)沸水浴将步骤(3)制备的酶解液灭活后冷却至室温,过滤、脱色、浓缩得到糖浆;
(5)将步骤(4)制备的糖浆经真空干燥即得半乳甘露聚糖;所述真空干燥的温度为65℃,真空度为0.08MPa。
对比例4
一种半乳甘露聚糖复合益生菌食品添加剂,包括如下重量份数的组分:半乳甘露聚糖40份、植物乳杆菌菌剂100份、硅藻土120份、甲基纤维素21份;所述植物乳杆菌菌剂中活菌数为2X108cfu/g。
所述半乳甘露聚糖的制备方法如下:
(1)将葫芦巴进行脱皮,然后加3%的水进行调质12min;
(2)将脱皮调质后的葫芦巴破碎,过25目筛;然后进入砂磨机进行砂磨,过60目筛;
(3)加入步骤(2)物料质量7倍的水,混合均匀,制成水溶液,加入甘露聚糖酶和半乳糖苷酶水解,水解的温度为40℃,水解时间为3h,制成酶解液;所述甘露聚糖酶的加入量为每克步骤(2)的混合物料150U;所述半乳糖苷酶的加入量为每克步骤(2)的混合物料80U;
(4)沸水浴将步骤(3)制备的酶解液灭活后冷却至室温,过滤、脱色、浓缩得到糖浆;
(5)将步骤(4)制备的糖浆经真空干燥即得半乳甘露聚糖;所述真空干燥的温度为65℃,真空度为0.08MPa。
实验例:
在4℃储存实施例1-4及对比例1-2制备的食品添加剂,储存6个月和12个月,采用平板菌落计数法测定食品添加剂中植物乳杆菌的活菌数(初始活菌数为0.71X108cfu/g),测定结果见表1:
表1
注:*代表与实施例1组比较P<0.05。
在25℃储存实施例1及对比例3-4制备的食品添加剂,储存4个月和8个月,采用平板菌落计数法测定食品添加剂中植物乳杆菌的活菌数(初始活菌数为0.71X108cfu/g),测定结果见表2:
表2
注:*代表与实施例1组比较P<0.05。
以上所述实施例仅表达了本发明的几种实施方式,其描述较为具体和详细,但并不能因此而理解为对发明专利范围的限制。应当指出的是,对于本领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干变形和改进,这些都属于本发明的保护范围。因此,本发明专利的保护范围应以所附权利要求为准。
Claims (6)
1.一种半乳甘露聚糖复合益生菌食品添加剂,其特征在于,包括如下重量份数的组分:半乳甘露聚糖30-50份、益生菌菌剂80-120份、填料80-150份、甲基纤维素10-20份、海藻酸丙二醇酯5-8份;
所述半乳甘露聚糖的制备方法如下:
(1)将葫芦巴进行脱皮,然后加2-5%的水进行调质6-15min;
(2)将脱皮调质后的葫芦巴破碎,过20-30目筛;然后进入砂磨机进行砂磨,过50-80目筛;
(3)加入步骤(2)物料质量3-10倍的水,混合均匀,制成水溶液,加入甘露聚糖酶和半乳糖苷酶,水解,制成酶解液;
(4)沸水浴将步骤(3)制备的酶解液灭活后冷却至室温,过滤、脱色、浓缩得到糖浆;
(5)将步骤(4)制备的糖浆经真空干燥即得半乳甘露聚糖;
所述益生菌为长双歧杆菌、植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌、干酪乳杆菌中的一种或几种;
所述填料为硅藻土。
2.根据权利要求1所述半乳甘露聚糖复合益生菌食品添加剂,其特征在于,所述甘露聚糖酶的加入量为每克步骤(2)的混合物料100-200U。
3.根据权利要求1所述半乳甘露聚糖复合益生菌食品添加剂,其特征在于,所述半乳糖苷酶的加入量为每克步骤(2)的混合物料50-100U。
4.根据权利要求1所述半乳甘露聚糖复合益生菌食品添加剂,其特征在于,步骤(3)所述水解的温度为30-50℃,水解时间为1-5h。
5.根据权利要求1所述半乳甘露聚糖复合益生菌食品添加剂,其特征在于,所述真空干燥的温度为55-75℃,真空度为0.05-0.1MPa。
6.根据权利要求1所述半乳甘露聚糖复合益生菌食品添加剂,其特征在于,所述益生菌菌剂中活菌数为1-5X108cfu/g。
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