CN113558238A - 一种纳豆冻干粉酸枣仁固体饮料及其制备方法 - Google Patents
一种纳豆冻干粉酸枣仁固体饮料及其制备方法 Download PDFInfo
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- CN113558238A CN113558238A CN202110853584.7A CN202110853584A CN113558238A CN 113558238 A CN113558238 A CN 113558238A CN 202110853584 A CN202110853584 A CN 202110853584A CN 113558238 A CN113558238 A CN 113558238A
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- dried powder
- freeze
- solid beverage
- natto freeze
- natto
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- Urology & Nephrology (AREA)
Abstract
本发明提出了一种纳豆冻干粉酸枣仁固体饮料及其制备方法,属于固体饮料技术领域,包括以下步骤:S1.纳豆冻干粉的制备:将菌种Subtilisin‑QK接种于培养基中,发酵后取发酵液离心,得到含有溶栓酶的上清液,纯化,冷冻干燥,得到纳豆冻干粉;S2.称取酸枣仁、茯苓、菊花、大枣,加水煎煮一次,过滤,浓缩,加入纳豆冻干粉、糊精、蔗糖,制剂,从而得到纳豆冻干粉酸枣仁固体饮料。本发明固体饮料具有调节血压、养心安神、溶解血栓的功效,能有效缓解免疫力下降、失眠多梦、烦躁不安、心悸怔忡、记忆力减退等症状,是一种全新具有改善睡眠、防止动脉粥样硬化、提高免疫力、增强记忆力的固体饮料。
Description
技术领域
本发明涉及固体饮料技术领域,具体涉及一种纳豆冻干粉酸枣仁固体饮料及其制备方法。
背景技术
近年来,我国糖尿病、动脉粥样硬化、晚期肾病(尿毒症)和阿尔兹海默症等慢性病的发病率日益增高,有研究表明,体内晚期糖基化终产物(AGEs)的不断积累与这些慢性病的发病密切相关,AGEs的形成增加更是糖尿病和动脉粥样硬化患者血管损伤的主要机制之一。同时,人体的新陈代谢会随着年龄的增长而逐渐变慢,导致非酶糖基化反应增强,AGEs在体内的不断累积,致使真皮层胶原蛋白参与糖化反应发生交联,使得皮肤弹性下降,出现皱纹,同时还会使影响肌肤新陈代谢,促使肌肤出现暗沉发黄、色斑生成、干燥粗糙等问题。
此外,随着年龄增加和人们饮食结构的调整,因氧化而产生的大量自由基也会在体内不断累积,这些自由基在后期会参与糖化反应,在自由基的作用下,会进一步加速晚期糖基化终末产物(AdvancedGlycationEndProducts,AGEs)的形成。有研究表明,一定的抗氧化剂能够有效阻断氧化链反应,减缓自由基的产生进而对AGEs的形成产生抑制作用,而具有抗糖化作用的原料也能有效减少机体中AGEs的生成。目前,关于抗糖化、抗氧化的原料研究较多,但是,同时具有抗糖化和抗氧化功效的产品较少,且效果均不是很理想,尤其有很多是中药类产品,虽然有一定作用但所需时间较长或副作用明显,比如有些配方中的成分性寒或带有一定毒副作用,并不适宜人体长期食用。
发明内容
本发明的目的在于提出一种纳豆冻干粉酸枣仁固体饮料及其制备方法,本发明提出一种纳豆冻干粉酸枣仁固体饮料具有调节血压、养心安神、溶解血栓的功效,能有效缓解免疫力下降、失眠多梦、烦躁不安、心悸怔忡、记忆力减退等症状,是一种全新具有改善睡眠、防止动脉粥样硬化、提高免疫力、增强记忆力的固体饮料。
本发明的技术方案是这样实现的:
本发明提供一种纳豆冻干粉酸枣仁固体饮料的制备方法,包括以下步骤:
S1.纳豆冻干粉的制备:将菌种Subtilisin-QK接种于培养基中,在25-35℃下发酵12-24h,取发酵液离心得到含有溶栓酶的上清液,纯化,将纯化后的上清液冷冻干燥,得到纳豆冻干粉;
S2.称取酸枣仁、茯苓、菊花、大枣,按5-20倍重量加水煎煮一次,然后将煎液过滤,过滤后的滤液浓缩,加入纳豆冻干粉、糊精、蔗糖,制剂,从而得到纳豆冻干粉酸枣仁固体饮料。
作为本发明的进一步改进,步骤S1中所述纯化方法为用浓度不低于4mol/L的硫酸铵溶液将上清液中的溶栓酶逐步盐析纯化;所述离心条件为10000-15000r/min下离心5-10min。
作为本发明的进一步改进,步骤S1中所述培养基为胰蛋胨培养基,制备方法如下:将胰蛋白胨10-15g,黄豆提取物5-10g,植物蛋白胨5-7g,氯化钠2-7g混合后,加水至1000mL,用氢氧化钠和盐酸溶液将pH调至7.0-7.5,之后放入110-125℃高压灭菌锅中灭菌10-12min制成胰蛋胨培养基。
作为本发明的进一步改进,所述黄豆提取物由以下方法制备而成:
S1.将黄豆洗净、干燥、粉碎后,得到黄豆粉;
S2.将黄豆粉加入无菌水中,加入2-4wt%菠萝蛋白酶和1-3wt%木瓜蛋白酶进行酶解,35-40℃反应3-5h后,110-120℃灭酶5-10min,得到黄豆酶解物;
S3.向黄豆酶解物中接种经种子发酵后的产朊假丝酵母菌(含菌量为108cfu/mL)和瑞士乳杆菌(含菌量为108cfu/mL),接种量分别为2-4%和1-3%,36-39℃发酵1-2h后,加入维生素B2和谷氨酸,继续发酵2-4h,110-120℃灭菌5-10min,冷冻干燥,得到黄豆提取物。
作为本发明的进一步改进,步骤S1中所述纳豆冻干粉中溶菌酶的含量为60-85%,优选地为75-85%。
作为本发明的进一步改进,步骤S2中所述酸枣仁、茯苓、菊花、大枣、纳豆冻干粉、糊精、蔗糖的质量比为(5-10):(2-5):(1-3):(3-7):(2-5):(5-10):(1-2),优选地,酸枣仁和纳豆冻干粉的质量比为(6-9):(3-4)。
作为本发明的进一步改进,步骤S2中所述滤液浓缩至50℃时相对密度1.15-1.20。
作为本发明的进一步改进,步骤S2中所述制剂为制备成颗粒剂。
作为本发明的进一步改进,步骤S2中所述制成颗粒剂的方法为:将混合料投入槽型混合机内搅拌至手握成团、抖之即散的软材,用摇摆式颗粒机通过10-20目筛网制成颗粒,热风循环烘箱50-60℃干燥,盘内湿粒厚度5mm,每20-30min翻动一次,干燥至含水量不得超过40%,用整粒机通过10目和60目筛进行整粒,即得产品。
本发明进一步保护一种上述的制备方法制得的纳豆冻干粉酸枣仁固体饮料。
本发明具有如下有益效果:本发明提出一种纳豆冻干粉酸枣仁固体饮料具有调节血压、养心安神、溶解血栓的功效,能有效缓解免疫力下降、失眠多梦、烦躁不安、心悸怔忡、记忆力减退等症状,是一种全新具有改善睡眠、防止动脉粥样硬化、提高免疫力、增强记忆力的固体饮料,所述固体饮料的制备方法工序简单合理,制作过程操作简便,易于控制,便于推广,易于实现标准化、规范化、工厂化生产,保证了产品的质量稳定。
具体实施方式
下面将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。
实施例1
本实施例提供一种纳豆冻干粉酸枣仁固体饮料的制备方法,具体包括以下步骤:
S1.纳豆冻干粉的制备:将菌种Subtilisin-QK接种于培养基中,在25℃下发酵12h,取发酵液离心,离心条件为10000r/min下离心5min,得到含有溶栓酶的上清液,用4mol/L的硫酸铵溶液将上清液中的溶栓酶逐步盐析纯化2h,将纯化后的上清液冷冻干燥,得到纳豆冻干粉,溶菌酶的含量为75.5%;
S2.称取5g酸枣仁、2g茯苓、1g菊花、3g大枣,按5倍重量加水煎煮一次,然后将煎液过滤,过滤后的滤液浓缩,加入2g纳豆冻干粉、5g糊精、1g蔗糖,将混合料投入槽型混合机内搅拌至手握成团、抖之即散的软材,用摇摆式颗粒机通过10目筛网制成颗粒,热风循环烘箱50℃干燥,盘内湿粒厚度5mm,每20min翻动一次,干燥至含水量不得超过40%,用整粒机通过10目和60目筛进行整粒,制备成颗粒剂,从而得到纳豆冻干粉酸枣仁固体饮料。
培养基为胰蛋胨培养基,制备方法如下:将胰蛋白胨10g,黄豆提取物5g,植物蛋白胨5g,氯化钠2g混合后,加水至1000mL,用氢氧化钠和盐酸溶液将pH调至7.0,之后放入110℃高压灭菌锅中灭菌10min制成胰蛋胨培养基。
黄豆提取物由以下方法制备而成:
S1.将黄豆洗净、干燥、粉碎后,得到黄豆粉;
S2.将黄豆粉加入无菌水中,加入2wt%菠萝蛋白酶和1wt%木瓜蛋白酶进行酶解,35℃反应3h后,110℃灭酶5min,得到黄豆酶解物;
S3.向黄豆酶解物中接种经种子发酵后的产朊假丝酵母菌(含菌量为108cfu/mL)和瑞士乳杆菌(含菌量为108cfu/mL),接种量分别为2%和1%,36℃发酵1h后,加入占体系总质量2wt%维生素B2和1wt%谷氨酸,继续发酵2h,110℃灭菌5min,冷冻干燥,得到黄豆提取物。
实施例2
本实施例提供一种纳豆冻干粉酸枣仁固体饮料的制备方法,具体包括以下步骤:
S1.纳豆冻干粉的制备:将菌种Subtilisin-QK接种于培养基中,在35℃下发酵24h,取发酵液离心,离心条件为15000r/min下离心10min,得到含有溶栓酶的上清液,用4mol/L的硫酸铵溶液将上清液中的溶栓酶逐步盐析纯化5h,将纯化后的上清液冷冻干燥,得到纳豆冻干粉,溶菌酶的含量为83.9%;
S2.称取10g酸枣仁、5g茯苓、3g菊花、7g大枣,按20倍重量加水煎煮一次,然后将煎液过滤,过滤后的滤液浓缩,加入5g纳豆冻干粉、10g糊精、2g蔗糖,将混合料投入槽型混合机内搅拌至手握成团、抖之即散的软材,用摇摆式颗粒机通过20目筛网制成颗粒,热风循环烘箱60℃干燥,盘内湿粒厚度5mm,每30min翻动一次,干燥至含水量不得超过40%,用整粒机通过10目和60目筛进行整粒,制备成颗粒剂,从而得到纳豆冻干粉酸枣仁固体饮料。
培养基为胰蛋胨培养基,制备方法如下:将胰蛋白胨15g,黄豆提取物10g,植物蛋白胨7g,氯化钠7g混合后,加水至1000mL,用氢氧化钠和盐酸溶液将pH调至7.5,之后放入125℃高压灭菌锅中灭菌12min制成胰蛋胨培养基。
黄豆提取物由以下方法制备而成:
S1.将黄豆洗净、干燥、粉碎后,得到黄豆粉;
S2.将黄豆粉加入无菌水中,加入4wt%菠萝蛋白酶和3wt%木瓜蛋白酶进行酶解,40℃反应5h后,120℃灭酶10min,得到黄豆酶解物;
S3.向黄豆酶解物中接种经种子发酵后的产朊假丝酵母菌(含菌量为108cfu/mL)和瑞士乳杆菌(含菌量为108cfu/mL),接种量分别为4%和3%,39℃发酵2h后,加入占体系总质量2wt%维生素B2和1wt%谷氨酸,继续发酵4h,120℃灭菌10min,冷冻干燥,得到黄豆提取物。
实施例3
本实施例提供一种纳豆冻干粉酸枣仁固体饮料的制备方法,具体包括以下步骤:
S1.纳豆冻干粉的制备:将菌种Subtilisin-QK接种于培养基中,在30℃下发酵18h,取发酵液离心,离心条件为12500r/min下离心7min,得到含有溶栓酶的上清液,用4mol/L的硫酸铵溶液将上清液中的溶栓酶逐步盐析纯化3.5h,将纯化后的上清液冷冻干燥,得到纳豆冻干粉,溶菌酶的含量为84.7%;
S2.称取7g酸枣仁、3.5g茯苓、2g菊花、5g大枣,按10倍重量加水煎煮一次,然后将煎液过滤,过滤后的滤液浓缩,加入3.5g纳豆冻干粉、7g糊精、1.5g蔗糖,将混合料投入槽型混合机内搅拌至手握成团、抖之即散的软材,用摇摆式颗粒机通过20目筛网制成颗粒,热风循环烘箱55℃干燥,盘内湿粒厚度5mm,每25min翻动一次,干燥至含水量不得超过40%,用整粒机通过10目和60目筛进行整粒,制备成颗粒剂,从而得到纳豆冻干粉酸枣仁固体饮料。
培养基为胰蛋胨培养基,制备方法如下:将胰蛋白胨12g,黄豆提取物7g,植物蛋白胨6g,氯化钠5g混合后,加水至1000mL,用氢氧化钠和盐酸溶液将pH调至7.3,之后放入121℃高压灭菌锅中灭菌11min制成胰蛋胨培养基。
黄豆提取物由以下方法制备而成:
S1.将黄豆洗净、干燥、粉碎后,得到黄豆粉;
S2.将黄豆粉加入无菌水中,加入3wt%菠萝蛋白酶和2wt%木瓜蛋白酶进行酶解,37℃反应3-5h后,115℃灭酶7min,得到黄豆酶解物;
S3.向黄豆酶解物中接种经种子发酵后的产朊假丝酵母菌(含菌量为108cfu/mL)和瑞士乳杆菌(含菌量为108cfu/mL),接种量分别为3%和2%,38℃发酵1.5h后,加入占体系总质量2wt%维生素B2和1wt%谷氨酸,继续发酵3h,115℃灭菌7min,冷冻干燥,得到黄豆提取物。
对比例1
与实施例3相比,未添加酸枣仁,其他条件均不改变。
本实施例提供一种纳豆冻干粉酸枣仁固体饮料的制备方法,具体包括以下步骤:
S1.纳豆冻干粉的制备:将菌种Subtilisin-QK接种于培养基中,在30℃下发酵18h,取发酵液离心,离心条件为12500r/min下离心7min,得到含有溶栓酶的上清液,用4mol/L的硫酸铵溶液将上清液中的溶栓酶逐步盐析纯化3.5h,将纯化后的上清液冷冻干燥,得到纳豆冻干粉,溶菌酶的含量为84.7%;
S2.称取3.5g茯苓、2g菊花、5g大枣,按10倍重量加水煎煮一次,然后将煎液过滤,过滤后的滤液浓缩,加入10.5g纳豆冻干粉、7g糊精、1.5g蔗糖,将混合料投入槽型混合机内搅拌至手握成团、抖之即散的软材,用摇摆式颗粒机通过20目筛网制成颗粒,热风循环烘箱55℃干燥,盘内湿粒厚度5mm,每25min翻动一次,干燥至含水量不得超过40%,用整粒机通过10目和60目筛进行整粒,制备成颗粒剂,从而得到纳豆冻干粉酸枣仁固体饮料。
对比例2
与实施例3相比,未添加纳豆冻干粉,其他条件均不改变。
本实施例提供一种纳豆冻干粉酸枣仁固体饮料的制备方法,具体包括以下步骤:
S1.纳豆冻干粉的制备:将菌种Subtilisin-QK接种于培养基中,在30℃下发酵18h,取发酵液离心,离心条件为12500r/min下离心7min,得到含有溶栓酶的上清液,用4mol/L的硫酸铵溶液将上清液中的溶栓酶逐步盐析纯化3.5h,将纯化后的上清液冷冻干燥,得到纳豆冻干粉,溶菌酶的含量为84.7%;
S2.称取10.5g酸枣仁、3.5g茯苓、2g菊花、5g大枣,按10倍重量加水煎煮一次,然后将煎液过滤,过滤后的滤液浓缩,加入7g糊精、1.5g蔗糖,将混合料投入槽型混合机内搅拌至手握成团、抖之即散的软材,用摇摆式颗粒机通过20目筛网制成颗粒,热风循环烘箱55℃干燥,盘内湿粒厚度5mm,每25min翻动一次,干燥至含水量不得超过40%,用整粒机通过10目和60目筛进行整粒,制备成颗粒剂,从而得到纳豆冻干粉酸枣仁固体饮料。
对比例3
与实施例3相比,黄豆提取物制备过程中未添加产朊假丝酵母菌,其他条件均不改变。
黄豆提取物由以下方法制备而成:
S1.将黄豆洗净、干燥、粉碎后,得到黄豆粉;
S2.将黄豆粉加入无菌水中,加入3wt%菠萝蛋白酶和2wt%木瓜蛋白酶进行酶解,37℃反应3-5h后,115℃灭酶7min,得到黄豆酶解物;
S3.向黄豆酶解物中接种经种子发酵后的瑞士乳杆菌(含菌量为108cfu/mL),接种量5%,38℃发酵1.5h后,加入占体系总质量2wt%维生素B2和1wt%谷氨酸,继续发酵3h,115℃灭菌7min,冷冻干燥,得到黄豆提取物。
对比例4
与实施例3相比,黄豆提取物制备过程中未添加瑞士乳杆菌,其他条件均不改变。
黄豆提取物由以下方法制备而成:
S1.将黄豆洗净、干燥、粉碎后,得到黄豆粉;
S2.将黄豆粉加入无菌水中,加入3wt%菠萝蛋白酶和2wt%木瓜蛋白酶进行酶解,37℃反应3-5h后,115℃灭酶7min,得到黄豆酶解物;
S3.向黄豆酶解物中接种经种子发酵后的产朊假丝酵母菌(含菌量为108cfu/mL),接种量为5%,38℃发酵1.5h后,加入占体系总质量2wt%维生素B2和1wt%谷氨酸,继续发酵3h,115℃灭菌7min,冷冻干燥,得到黄豆提取物。
对比例5
与实施例3相比,未添加黄豆提取物,其他条件均不改变。
培养基为胰蛋胨培养基,制备方法如下:将胰蛋白胨19g,植物蛋白胨6g,氯化钠5g混合后,加水至1000mL,用氢氧化钠和盐酸溶液将pH调至7.3,之后放入121℃高压灭菌锅中灭菌11min制成胰蛋胨培养基。
测试例1抗疲劳作用
1.材料
1.1实验动物
小鼠,昆明种,体重20-22g,雌雄各半,武汉疾病预防控制中心。
1.2药物
实施例3和对比例1-5制得的纳豆冻干粉酸枣仁固体饮料,冬虫夏草,购于西藏那曲。
2.分组及给予受试物
取小鼠160只,随机分为8组,每组20只,分别为空白对照组、实施例3、对比例1-5组和阳性对照组。空白组灌胃等量生理盐水,实施例3组和对比例1-5组灌胃纳豆冻干粉酸枣仁固体饮料,剂量为150mg/kg·bw;阳性对照组灌胃冬虫夏草,剂量为150mg/kg·bw。各组灌胃容积均为15mL/kg,每天灌胃1次,连续45d。
3.指标测定
3.1肝糖原的测定
末次给予受试物30min后,从各组中随机取出10只小鼠,处死并解剖后取出肝脏,根据肝糖原试剂盒的要求对肝脏进行处理,测定肝糖原的含量。
3.2尿素氮的测定
末次给予受试物30min后,从各组中随机取出10只小鼠,在水温为28℃的水体中自由游泳90min,游泳结束后,擦干小鼠,拔眼球取血100μL,按照尿素氮测定试剂盒的要求,处理血液,测定尿素氮的含量。
3.3负重游泳实验
末次给予受试物30min后,从各组中随机取出10只小鼠,负重3.5%的铅块进行负重游泳实验,水温28℃,记录各组小鼠游泳时间。
4.数据处理
采用SPASS10对数据进行分析,数据以X±s表示。组间比较方法采用T检验,P<0.05具有统计学意义。
5.结果
结果见表1。
表1
注:*与空白组比较,P<0.05。
由上表可知,本发明实施例3制得的纳豆冻干粉酸枣仁固体饮料与空白组相比,游泳时间显著延长,血清尿素氮显著下降,肝糖原显著提高(P<0.05),可见,本发明制得的纳豆冻干粉酸枣仁固体饮料能明显提高小鼠的抗疲劳效果。
测试例2提高记忆力试验
1.材料
1.1实验动物
小鼠,昆明种,体重20-22g,雌雄各半,武汉疾病预防控制中心。
1.2药物
实施例3和对比例1-5制得的纳豆冻干粉酸枣仁固体饮料,男宝胶囊,0.3g/粒,批号1001074,山西康威制药有限责任公司生产。
2.分组及给予受试物
取小鼠160只,随机分为8组,每组20只,分别为空白对照组、实施例3、对比例1-5组和阳性对照组。空白组灌胃等量生理盐水,实施例3组和对比例1-5组灌胃纳豆冻干粉酸枣仁固体饮料,剂量为150mg/kg·bw;阳性对照组灌胃男宝胶囊的内容物,剂量为150mg/kg·bw。各组灌胃容积均为15mL/kg,每天灌胃1次,连续5d。
3.指标测定
给于5天后1h,进行水迷宫定位航行实验。通过观察和记录小鼠寻找并爬上平台的路线图及所需时间,分析和推断小鼠的学习、记忆和空间认知等方面的能力。Morris水迷宫图像自动采集和处理系统能自动地采集动物的入水位置、游泳的速度、搜索目标的所需时间、运行轨迹和搜索策略等参数,并可对所采集的各种数据进行统计和分析。
4.数据处理
采用SPASS10对数据进行分析,数据以X±s表示。组间比较方法采用T检验,P<0.05具有统计学意义。
5.结果
结果见表2。
表2
注:*与空白组比较,P<0.05。
由上表可知,服用了本发明实施例3制得的纳豆冻干粉酸枣仁固体饮料的小鼠及阳性对照组小鼠寻找并爬上平台所需时间及总路程明显缩短,与正常对照组比较具有显著性差异,因此,本发明实施例3制得的纳豆冻干粉酸枣仁固体饮料能明显改善小鼠的记忆力。
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、改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种纳豆冻干粉酸枣仁固体饮料的制备方法,其特征在于,包括以下步骤:
S1.纳豆冻干粉的制备:将菌种Subtilisin-QK接种于培养基中,在25-35℃下发酵12-24h,取发酵液离心得到含有溶栓酶的上清液,纯化,将纯化后的上清液冷冻干燥,得到纳豆冻干粉;
S2.称取酸枣仁、茯苓、菊花、大枣,按5-20倍重量加水煎煮一次,然后将煎液过滤,过滤后的滤液浓缩,加入纳豆冻干粉、糊精、蔗糖,制剂,从而得到纳豆冻干粉酸枣仁固体饮料。
2.根据权利要求1所述的制备方法,其特征在于,步骤S1中所述纯化方法为用浓度不低于4mol/L的硫酸铵溶液将上清液中的溶栓酶逐步盐析纯化;所述离心条件为10000-15000r/min下离心5-10min。
3.根据权利要求1所述的制备方法,其特征在于,步骤S1中所述培养基为胰蛋胨培养基,制备方法如下:将胰蛋白胨10-15g,黄豆提取物5-10g,植物蛋白胨5-7g,氯化钠2-7g混合后,加水至1000mL,用氢氧化钠和盐酸溶液将pH调至7.0-7.5,之后放入110-125℃高压灭菌锅中灭菌10-12min制成胰蛋胨培养基。
4.根据权利要求3所述的制备方法,其特征在于,所述黄豆提取物由以下方法制备而成:
S1.将黄豆洗净、干燥、粉碎后,得到黄豆粉;
S2.将黄豆粉加入无菌水中,加入2-4wt%菠萝蛋白酶和1-3wt%木瓜蛋白酶进行酶解,35-40℃反应3-5h后,110-120℃灭酶5-10min,得到黄豆酶解物;
S3.向黄豆酶解物中接种经种子发酵后的产朊假丝酵母菌和瑞士乳杆菌,接种量分别为2-4%和1-3%,36-39℃发酵1-2h后,加入维生素B2和谷氨酸,继续发酵2-4h,110-120℃灭菌5-10min,冷冻干燥,得到黄豆提取物。
5.根据权利要求1所述的制备方法,其特征在于,步骤S1中所述纳豆冻干粉中溶菌酶的含量为60-85%,优选地为75-85%。
6.根据权利要求1所述的制备方法,其特征在于,步骤S2中所述酸枣仁、茯苓、菊花、大枣、纳豆冻干粉、糊精、蔗糖的质量比为(5-10):(2-5):(1-3):(3-7):(2-5):(5-10):(1-2),优选地,酸枣仁和纳豆冻干粉的质量比为(6-9):(3-4)。
7.根据权利要求1所述的制备方法,其特征在于,步骤S2中所述滤液浓缩至50℃时相对密度1.15-1.20。
8.根据权利要求1所述的制备方法,其特征在于,步骤S2中所述制剂为制备成颗粒剂。
9.根据权利要求8所述的制备方法,其特征在于,步骤S2中所述制成颗粒剂的方法为:将混合料投入槽型混合机内搅拌至手握成团、抖之即散的软材,用摇摆式颗粒机通过10-20目筛网制成颗粒,热风循环烘箱50-60℃干燥,盘内湿粒厚度5mm,每20-30min翻动一次,干燥至含水量不得超过40%,用整粒机通过10目和60目筛进行整粒,即得产品。
10.一种如权利要求1-9任一项所述的制备方法制得的纳豆冻干粉酸枣仁固体饮料。
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