CN113841853A - 一种含海洋乳杆菌冻干草莓制备方法及其产品 - Google Patents
一种含海洋乳杆菌冻干草莓制备方法及其产品 Download PDFInfo
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Abstract
本发明公开一种含海洋乳杆菌冻干草莓制备方法及其产品,包括以下步骤,将草莓分选、洗净,冻成固体,于真空冷冻干燥机中预冻干脱除大部分自由水,形成多孔海绵状结构,将海洋乳杆菌接种含脱脂乳、乳糖、蜂蜜、柠檬酸钠、壳聚糖和卡拉胶培养液中,与预冻干草莓混合,真空罐脱气,海洋乳杆菌培养液填入草莓内部,装入冻干用托盘,放入恒温培养房发酵,再冻成固体,进行真空冷冻干燥,成为含有海洋乳杆菌的冻干草莓。本发明采用预冻干方法,先脱除大部分自由水,形成空穴,利于含海洋乳杆菌培养液进入草莓内部,海洋乳杆菌在草莓内部发酵增殖,再次冻干,添加的壳聚糖和卡拉胶冻干时包埋海洋乳杆菌,建立含海洋乳杆菌冻干草莓制备方法。
Description
技术领域
本发明涉及冷冻干燥食品技术领域,具体涉及一种含海洋乳杆菌冻干草莓制备方法及其产品。
背景技术
果蔬经真空冷冻干燥技术制备干制品,是利用原料在低温低压条件下含有水的升华性能,使物料低温脱水而达到干燥目的新型干燥手段。由于真空冷冻干燥技术在低温、低氧环境下进行,大多数生物反应停滞,且处理过程无液态水存在,水分以固体状态直接升华,使物料原有结构和形状得到最大程度保护,最终可获得外观和内在品质兼备的优质干燥制品。目前,真空冷冻干燥技术已在许多领域得到了广泛的应用,尤其是将该技术用于食品加工可获得高质量的脱水食品,涉及食品类的冻干产品种类繁多。市场上已有的冻干产品包括蔬菜类、水果类、肉禽类、水产品类、方便食品类、饮料类、调味料类、保健食品类、食品工业原料类及其他制品。
产蛋白酶深海微小杆菌突变株MS10017(Exiguobacterium profundum MS10017),其保藏号为CCTCC NO:M2019795海洋植物乳杆菌保藏于中国微生物菌种保藏管理委员会普通微生物菌种保藏中心,保藏号为CGMCCNo.17003,研究了该菌的体外益生性能。通过耐酸、耐胆盐测定菌株的益生作用,菌株代谢物对致病菌大肠杆菌、金黄色葡萄球菌和沙门氏菌均有一定的抑菌作用,该海洋植物乳杆菌体外具有高效降胆固醇能力,可进一步开发为功能性微生态制剂。
目前,真空冷冻干燥技术已在许多领域得到了广泛的应用,尤其是用于生产高质量的脱水食品,但仅限于脱水干燥食品的制备,在功能性冻干食品开发上滞后。
将益生菌添加在冻干食品中,海洋植物乳杆菌是兼性菌在厌氧和好氧条件下都可以生长,在人类进食后,在胃酸中存活率低,添加一些多糖类进行包埋,可以提高其在胃中稳定性,而在肠道环境中又可以释放,因此,添加益生菌及进行稳态化处理,是富含益生菌食品开发的关键。
发明内容
为解决上述技术问题,本发明提供一种含海洋乳杆菌冻干草莓制备方法及其产品。
本发明的技术方案之一,一种含海洋乳杆菌冻干草莓制备方法,包括以下步骤:
(1)将草莓分选、洗净、控干水分,冷冻成固体,于真空冷冻干燥机中预冻干脱除大部分自由水为主,在草莓中形成多孔海绵状结构;
(2)步骤(1)制备的预冻干草莓,与接种海洋乳杆菌的含脱脂乳、乳糖、蜂蜜、柠檬酸钠、壳聚糖和卡拉胶培养液混合,于真空罐中脱气,海洋乳杆菌培养液填充入草莓内部;
(3)步骤(2)制备的填充海洋乳杆菌培养液的预冻干草莓装入冻干用托盘,放入恒温培养房发酵;
(4)将步骤(3)制备的含海洋乳杆菌的草莓冷冻成固体,再次真空冷冻干燥至脱水符合产品标准。
优选的,步骤(1)中所述草莓预冻干,是将草莓于-18~-20℃下冷冻成固体,放入真空冷冻干燥机,在温度-40~-50℃、真空度1.3~10Pa、冻干8~12h,可以脱除以自由水为主80%~90%水分,在草莓中形成多孔海绵状结构。
优选的,步骤(2)中海洋乳杆菌培养液:脱脂乳2%~3%(V/V)、乳糖0.1%~0.2%(W/V)、蜂蜜1%~2%(W/V)、柠檬酸钠0.1%~0.3%(W/V)、壳聚糖0.1%~0.5%(W/V)和卡拉胶0.1%~0.5%(W/V),接种海洋乳杆菌种子液0.5%~1.5%(V/V),与预冻干草莓按照1:0.5~1:1(W/W)混合,于真空罐中5~10MPa脱气,海洋乳杆菌培养液填充入草莓内部。
优选的,步骤(3)中将填充海洋乳杆菌培养液的预冻干草莓装入冻干用托盘,放入37~45℃的恒温培养房,发酵4~6h,海洋乳杆菌活菌数达到109cfu·mL-1。
优选的,步骤(4)充填海洋乳杆菌发酵液的草莓于-18~-20℃下冷冻成固体,再次真空冷冻干燥至含水量≤5%(W/W)。
本发明的技术方案之二,上述含海洋乳杆菌冻干草莓制备方法所制备的含海洋乳杆菌冻干草莓。
与现有技术相比本发明具有以下有益效果:
为将海洋乳杆菌添加到草莓中,现有技术是将草莓浸泡在培养液中,使海洋乳杆菌通过扩散进入草莓内部,但草莓内部充满液体,扩散速度慢,草莓含海洋乳杆菌数量低。同时,海洋乳杆菌进入消费者口和胃中,会大量失活,功能性降低。本发明采用草莓预冻干处理,在较短时间内排出大部分的游离水,在草莓内部形成多空结构,利于海洋乳杆菌培养液的充填。同时,在培养液中添加了壳聚糖和卡拉胶,冻干时包裹海洋乳杆菌,有效保护益生菌,冻干果蔬被人摄食后活菌在肠道的定点释放,长期食用富含海洋乳杆菌的冻干草莓,可以降血脂、调理肠道菌群等,既具有冻干草莓的口感和营养,又具备益生菌的功能活性。由上述可见,本发明制备了一种具有益生菌功能的冻干食品。
具体实施方式
现详细说明本发明的多种示例性实施方式,该详细说明不应认为是对本发明的限制,而应理解为是对本发明的某些方面、特性和实施方案的更详细的描述。
应理解本发明中所述的术语仅仅是为描述特别的实施方式,并非用于限制本发明。另外,对于本发明中的数值范围,应理解为还具体公开了该范围的上限和下限之间的每个中间值。在任何陈述值或陈述范围内的中间值以及任何其他陈述值或在所述范围内的中间值之间的每个较小的范围也包括在本发明内。这些较小范围的上限和下限可独立地包括或排除在范围内。
除非另有说明,否则本文使用的所有技术和科学术语具有本发明所述领域的常规技术人员通常理解的相同含义。虽然本发明仅描述了优选的方法和材料,但是在本发明的实施或测试中也可以使用与本文所述相似或等同的任何方法和材料。本说明书中提到的所有文献通过引用并入,用以公开和描述与所述文献相关的方法和/或材料。在与任何并入的文献冲突时,以本说明书的内容为准。
在不背离本发明的范围或精神的情况下,可对本发明说明书的具体实施方式做多种改进和变化,这对本领域技术人员而言是显而易见的。由本发明的说明书得到的其他实施方式对技术人员而言是显而易见得的。本申请说明书和实施例仅是示例性的。
关于本文中所使用的“包含”、“包括”、“具有”、“含有”等等,均为开放性的用语,即意指包含但不限于。
实施例1
将分选、洗净、控干的草莓于-20℃下冷冻成固体,放入真空冷冻干燥机,在温度-40℃、真空度10Pa、冻干12h,脱水80%,在草莓中形成多孔海绵状结构。配制海洋乳杆菌培养液:脱脂乳3%(V/V)、乳糖0.1%(W/V)、蜂蜜2%(W/V)、柠檬酸钠0.3%(W/V)、壳聚糖0.5%(W/V)和卡拉胶0.1%(W/V),接种海洋乳杆菌种子液1.5%(V/V),与预冻干草莓按照1:0.5(W/W)混合,于真空罐中10MPa脱气,海洋乳杆菌培养液填充入草莓内部。将填充海洋乳杆菌培养液的预冻干草莓装入冻干用托盘,放入37℃的恒温培养房,发酵4h,海洋乳杆菌活菌数达到109cfu·mL-1,于-20℃下冷冻成固体,再次真空冷冻干燥至含水量≤5%(W/W),得到含海洋乳杆菌的冻干草莓。
实施例2
将分选、洗净、控干的草莓于-18℃下冷冻成固体,放入真空冷冻干燥机,在温度-50℃、真空度1.3Pa、冻干8h,脱除90%水分,在草莓中形成多孔海绵状结构。配制海洋乳杆菌培养液:脱脂乳2%(V/V)、乳糖0.2%(W/V)、蜂蜜2%(W/V)、柠檬酸钠0.1%(W/V)、壳聚糖0.1%(W/V)和卡拉胶0.5%(W/V),接种海洋乳杆菌种子液0.5%(V/V),与预冻干草莓按照1:1(W/W)混合,于真空罐中5MPa脱气,海洋乳杆菌培养液填充入草莓内部。将填充海洋乳杆菌培养液的预冻干草莓装入冻干用托盘,放入45℃的恒温培养房,发酵6h,海洋乳杆菌活菌数达到109cfu·mL-1,于-18℃下冷冻成固体,再次真空冷冻干燥至含水量≤5%
(W/W),得到含海洋乳杆菌的冻干草莓。
实施例3
将分选、洗净、控干的草莓于-20℃下冷冻成固体,放入真空冷冻干燥机,在温度-45℃、真空度5Pa、冻干10h,脱除85%水分,在草莓中形成多孔海绵状结构。配制海洋乳杆菌培养液:脱脂乳2.5%(V/V)、乳糖0.15%(W/V)、蜂蜜1.5%(W/V)、柠檬酸钠0.2%(W/V)、壳聚糖0.25%(W/V)和卡拉胶0.25%(W/V),接种海洋乳杆菌种子液1.0%(V/V),与预冻干草莓按照1:0.75(W/W)混合,于真空罐中8MPa脱气,海洋乳杆菌培养液填充入草莓内部。将填充海洋乳杆菌培养液的预冻干草莓装入冻干用托盘,放入40℃的恒温培养房,发酵5h,海洋乳杆菌活菌数达到109cfu·mL-1,于-20℃下冷冻成固体,再次真空冷冻干燥至含水量≤5%(W/W),得到含海洋乳杆菌的冻干草莓。
实施例4
同实施例1,区别在于,不加入壳聚糖和卡拉胶。
实施例5
同实施例1,区别在于,草莓不进行预冻干。
效果验证实验
对实施例1-5制备的冻干草莓,检测海洋乳杆菌活菌数量,结果显示,采用预冻干的草莓中海洋乳杆菌培养液完全填充,发酵后再次冻干草莓中海洋乳杆菌活菌含量109cfu·g-1。
在发酵液中添加壳聚糖和卡拉胶,在冻干时包裹海洋乳杆菌形成稳定状态,可以使海洋乳杆菌在肠道中释放,发挥功效,不添加壳聚糖和卡拉胶的冻干草莓,在胃中大部分失活,少量活菌进入肠道。
而不进行预冻干的草莓,海洋乳杆菌培养液很少进入草莓内部,冻干草莓中海洋乳杆菌活菌数≤102cfu·g-1。
对实施例1-5制备的冻干草莓进行海洋乳杆菌活菌数量检测;
按照国家标准GB/T 14699.1进行抽样。
(1)测定原理:
乳酸肠球菌用肠球菌琼脂培养基,杂菌用营养琼脂培养基;培养后利用平板菌落计数法进行计数。
(2)培养基与缓冲液配方:
营养琼脂培养基,每L蛋白胨10.0g牛肉膏3.0g氯化钠5.0g琼脂18.0g水稀释至1000ml pH 7.0~7.4。
肠球菌琼脂培养基,每L蛋白胨20.0g蔗糖5.0g葡萄糖5.0g乳糖5.0g酵母膏5.0g氯化钠4.0g乙酸钠1.5gVc 0.5g琼脂17.0g水稀释至1000ml pH 6.5~7.0。
pH6.8磷酸缓冲液配制方法取0.2mol/L磷酸二氢钾溶液250ml,加0.2mol/L氢氧化钠溶液118ml,用水稀释至1000ml,摇匀即得。
(3)样品处理:
乳酸菌纯品制剂样品:测定乳酸菌纯品制剂时,取样量为1g,溶解到100ml缓冲液中,缓冲液与样品的比例为100:1。
配合饲料样品:测定饲料样品时,取样量为25g,溶解到225ml缓冲液中,缓冲液与样品的比例为10:1。
(4)有效活菌数、杂菌数的测定:
本方法采用平板菌落计数法。
检测结果见表1:
表1
产品 | 冻干草莓产品活菌数(cfu·g<sup>-1</sup>) |
实施例1 | 2.6×10<sup>9</sup> |
实施例2 | 1.1×10<sup>9</sup> |
实施例3 | 4.5×10<sup>9</sup> |
实施例4 | 3.2×10<sup>9</sup> |
实施例5 | 1.9×10<sup>2</sup> |
表1可见,草莓经预冻干,内部形成海绵状空穴结构,充填海洋乳杆菌培养液进行发酵,在草莓中增殖了益生菌数量,不进行预冻干的草莓海洋乳杆菌培养液仅少量进入草莓,含海洋乳杆菌数量少。
以上所述仅为本发明的较佳实施例,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 (6)
1.一种含海洋乳杆菌冻干草莓制备方法,其特征在于,包括以下步骤,
(1)将草莓分选、洗净、控干水分,冷冻成固体,于真空冷冻干燥机中预冻干脱除大部分自由水为主,在草莓中形成多孔海绵状结构;
(2)步骤(1)制备的预冻干草莓,与接种海洋乳杆菌的含脱脂乳、乳糖、蜂蜜、柠檬酸钠、壳聚糖和卡拉胶培养液混合,于真空罐中脱气,海洋乳杆菌培养液填充入草莓内部;
(3)步骤(2)制备的填充海洋乳杆菌培养液的预冻干草莓装入冻干用托盘,放入恒温培养房发酵;
(4)将步骤(3)制备的含海洋乳杆菌的草莓冷冻成固体,再次真空冷冻干燥至脱水符合产品标准。
2.根据权利要求1所述的草莓预冻干失水形成多孔海绵状结构,其特征在于,步骤(1)中所述草莓于-18~-20℃下冷冻成固体,放入真空冷冻干燥机,在温度-40~-50℃、真空度1.3~10Pa、冻干8~12h,可以脱除以自由水为主80%~90%水分,在草莓中形成多孔海绵状结构。
3.根据权利要求1步骤(2)所述的海洋乳杆菌培养液:脱脂乳2%~3%(V/V)、乳糖0.1%~0.2%(W/V)、蜂蜜1%~2%(W/V)、柠檬酸钠0.1%~0.3%(W/V)、壳聚糖0.1%~0.5%(W/V)和卡拉胶0.1%~0.5%(W/V),接种海洋乳杆菌种子液0.5%~1.5%(V/V),与预冻干草莓按照1:0.5~1:1(W/W)混合,于真空罐中5~10MPa脱气,海洋乳杆菌培养液填充入草莓内部。
4.根据权利要求1步骤(3)所述将填充海洋乳杆菌培养液的预冻干草莓装入冻干用托盘,放入37~45℃的恒温培养房,发酵4~6h,海洋乳杆菌活菌数达到109cfu·mL-1。
5.根据权利要求1所述的含有海洋乳杆菌冻干草莓制备方法,其特征在于,步骤(4)是将(3)含海洋乳杆菌发酵液的草莓于-18~-20℃下冷冻成固体,再次真空冷冻干燥至含水量≤5%(W/W)。
6.一种根据权利要求1-5任一项所述的一种海洋乳杆菌冻干草莓制备方法所制备的含海洋乳杆菌的冻干草莓产品。
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