CN113841899A - 一种益生菌组合物及其制备方法 - Google Patents
一种益生菌组合物及其制备方法 Download PDFInfo
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- CN113841899A CN113841899A CN202111032487.8A CN202111032487A CN113841899A CN 113841899 A CN113841899 A CN 113841899A CN 202111032487 A CN202111032487 A CN 202111032487A CN 113841899 A CN113841899 A CN 113841899A
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Abstract
本发明公开了一种益生菌组合物及其制备方法,所述益生菌组合物由芯层和包埋层组成,其中芯层含有均匀分散的益生菌,按重量份数计,包括益生菌粉7~10份、亚麻籽油80~88份和乳化剂5~10份;包埋层则包裹上述芯层形成益生菌的保护层,按重量份数计,包括羟丙基淀粉100份、甘油20~30份、纯化水100~130份、脱脂乳1~3份、海藻酸钠7~9份、D‑甘露糖醇3.5~6.5份、遮光剂0.1~0.2份、食用色素0.1~0.2份、甜味剂0.06~0.12份、食用香精3~5份。所述制备方法包括:步骤A:芯层配制;步骤B:包埋层配制;步骤C:将所述的芯层注入所述的包埋层压制成型,再经定型、干燥,获得益生菌组合物。本发明将控制温度、阻隔氧气、均质技术运用于芯层的配制过程中,可以降低益生菌在制备过程的损耗;并通过优化产品配方,降低益生菌在胃酸消化和储藏过程中的损耗,从而突显产品高活菌数和降脂效果明显的优点。
Description
技术领域
本发明涉及一种益生菌产品,属于食品领域,涉及一种益生菌及其制备方法。
背景技术
益生菌(Probiotics)一字源自希腊语,原意味“对生命有益”的意思,在2014年被重新定义为“当给予足够的剂量时,会给宿主的健康带来益处的活的微生物”。作为人体肠道共生菌中一类特殊的菌群,益生菌在调节机体营养代谢、拮抗病原菌在肠道定植、维持肠道免疫屏障等方面发挥重要作用。因此,近年来,益生菌的应用越来越广泛,但因其对氧气、温度、光、酸碱度等不良环境因素存在高度敏感的缺点,限制了产品多元化的呈现。
所以,如何减少生产、贮藏以及食用后进入胃肠道过程中益生菌的损耗,有效提高益生菌活菌数,从而更好的发挥益生作用,促进产品多元化呈现,已成为益生菌发展的关注点。
发明内容
为了克服上述现有技术存在的不足,通过优化产品配方,改进制备方法,最大程度保留益生菌加工成产品后、通过胃肠消化后以及储藏过程中的活性,得到降脂效果明显的产品。
因此,本发明采用以下技术方案解决上述技术问题:
1.所述的益生菌组合物,由包埋层和芯层结构构成,其中芯层含有均匀分散的益生菌,包埋层则包裹上述芯层形成益生菌的保护层;
进一步地,芯层,按重量份数计,包括益生菌粉7~10份、亚麻籽油80~88份和乳化剂5~10份;包埋层,按重量份数计,包括包括羟丙基淀粉100份、甘油20~30份、纯化水100~130份、脱脂乳1~3份、海藻酸钠7~9份、D-甘露糖醇3.5~6.5份、遮光剂0.1~0.2份、食用色素0.1~0.2份、甜味剂0.06~0.12份、食用香精3~5份。
进一步地,益生菌粉由格氏乳杆菌BNR17、动物双歧杆菌BB-12、嗜酸乳杆菌LA-5、植物乳杆菌Lp90、嗜酸乳杆菌LA85、乳双歧杆菌BLa80、植物乳杆菌N13、鼠李糖乳杆菌LRa05、长双岐杆菌BL21、短双歧杆菌BBr60组成;乳化剂为单、双甘油脂肪酸或磷脂中的一种或两种组成;遮光剂为二氧化钛;甜味剂为甜菊糖苷、三氯蔗糖、木糖醇、山梨糖醇中的一种或多种;食用色素为焦糖色、黑豆红、氧化铁黑、植物炭黑中一种或多种组成;食用香精为蓝莓香精。
2.所述的益生菌组合物,其制备方法包括:
步骤A:芯层配制:在10℃~20℃环境下,将亚麻籽油和乳化剂加入配制罐,混合均匀,通入氮气5min~10min,加入益生菌粉,搅拌10min~30min,停止通氮,泵入均质机,于25Mpa~30Mpa、900r/min~1000r/min下,均质2次,得过80目~100目的芯层;芯层泵入储罐,向储罐中充入氮气,使罐内氮气浓度达到95%以上,形成氮封,以避免所述益生菌与空气接触,备用;
步骤B:包埋层配制:①于化胶罐中依次加入纯化水、甘油、D-甘露糖醇、甜味剂、脱脂乳、海藻酸钠和羟丙基淀粉,分散均匀,制得羟丙基淀粉混合体系;②向所述羟丙基淀粉混合体系中加入遮光剂溶液,于90℃~98℃条件下熬煮20min~40min,然后依次加入色素溶液和食用香精溶液,继续熬煮10min~15min;③熬煮结束后,抽真空除泡5min~15min,制得包埋层,然后于80℃~90℃保温,备用;
步骤C:于10℃~20℃环境下,将所述的芯层注入所述的包埋层压制成型,再经定型、干燥(15℃~25℃,25h~40h),获得益生菌组合物;
进一步地,步骤B中所述的遮光剂溶液,由二氧化钛与水按1:10~20的比例混合,研磨过80目,制得;所述的色素溶液,由焦糖色、黑豆红、氧化铁黑、植物炭黑中一种或多种与水按1:5~10的比例混合制得;所述的食用香精溶液由蓝莓香精与水按1:0.2~0.5的比例混合制得。
进一步地,所述纯化水100~130份,为制备羟丙基淀粉混合体系所用纯化水和配制遮光剂溶液、色素溶液和食用香精溶液所用纯化水之和。
本发明的有益效果在于:
1、本发明提供的益生菌组合物产品,由芯层和包埋层组成,并通过包埋层和芯层中的基质油结构,给益生菌提供了一个相对适宜的微环境,将益生菌与恶劣的外界环境隔离开来。
2、本发明提供的益生菌组合物的制备方法,在芯层的配制过程中,通过控制温度、阻隔氧气,有效的提升生产后益生菌的存活率。
3、本发明提供的益生菌组合物的制备方法,通过均质手段使得益生菌均匀分散于芯层,相比于直接粉碎益生菌再混合制得的芯层,均质手段有效降低了益生菌的损耗。
4、本发明提供的益生菌组合物的制备方法,通过添加脱脂乳、海藻酸钠加强包埋层的耐酸性,有效降低在胃酸消化过程中益生菌的损耗;通过添加遮光剂和深色色素降低芯层中益生菌的光敏性,延长益生菌存活的时间。
5、本发明提供的益生菌组合物,可应用于减酯产品中。
具体实施方式
下面通过实施例的方式进一步说明本发明,但并不因此将本发明限制在所述的实施例范围之中。
实施例1
在该实施例中,按照下列方法制备益生菌产品:
(1)包埋层:
羟丙基淀粉 100kg
甘油 20kg
纯化水 100kg
脱脂乳 3kg
海藻酸钠 7kg
D-甘露糖醇 3.5kg
三氯蔗糖 0.12kg
二氧化钛 0.15kg
焦糖色素 0.1kg
蓝莓香精 5kg
(2)芯层:
格氏乳杆菌BNR17 3.63kg
动物双歧杆菌BB-12 0.47kg
嗜酸乳杆菌LA-5 0.46kg
植物乳杆菌Lp90 0.46kg
嗜酸乳杆菌LA85 0.46kg
乳双歧杆菌BLa80 0.46kg
植物乳杆菌N13 0.46kg
鼠李糖乳杆菌LRa05 0.46kg
长双岐杆菌BL21 0.46kg
短双歧杆菌BBr60 0.46kg
亚麻籽油 87.22kg
单,双甘油脂肪酸酯 5kg
(3)芯层配制:于10℃~20℃环境下,按上述配比,将亚麻籽油投入配制罐中,启动搅拌,加入单,双甘油脂肪酸酯,混合均匀后,通入氮气5min,再于罐内加入益生菌粉,继续搅拌15min至混合均匀。关闭通氮阀,打开罐体底阀,将物料泵入均质机中,于25Mpa压力、900r/min转速下,均质2次,得芯层。均质后的芯层,泵入储罐中,然后通入氮气,使罐内氮气浓度达到95%以上,形成氮封,备用。
(4)包埋层配制:按上述配方,进行如下操作。
①将二氧化钛与2kg的纯化水混合后,研磨至过80目筛,制得二氧化钛溶液,备用。
②将焦糖色和蓝莓香精分别用1kg和1kg的纯化水溶解后,制得焦糖色素溶液和蓝莓香精溶液,备用。
③于化胶罐中加入剩余96kg的纯化水和配方量的甘油、D-甘露糖醇、三氯蔗糖、脱脂乳及海藻酸钠,开启搅拌,再加入羟丙基淀粉,至分散均匀,然后加入二氧化钛溶液,混合均匀后,开启加热;当温度升至90℃后,保持罐内温度于90℃~98℃内,熬煮30min,然后依次加入焦糖色素溶液和蓝莓香精溶液,继续熬煮10min直至羟丙基淀粉完全糊化;熬煮结束后,关闭化胶罐各处气阀,启动真空,在搅拌条件下,除泡8min;除泡结束后,于85℃保温,备用。
(5)成型:制备好的芯层通过压丸机注入至包埋层中,压制成型,并控制环境温度为10℃~20℃;
(6)定型和干燥:对压好的产品送入转笼进行冷却定型,然后平摊于托盘中,进行鼓风干燥。干燥温度为20℃,时间为30h。
实施例2
在该实施例中,按照下列方法制备强稳定型益生菌产品:
(1)包埋层:
羟丙基淀粉 100kg
甘油 25kg
纯化水 110kg
脱脂乳 2kg
海藻酸钠 8kg
D-甘露糖醇 6.5kg
甜菊糖苷 0.05kg
木糖醇 0.01kg
二氧化钛 0.1kg
黑豆红 0.1kg
蓝莓香精 3kg
(2)芯层:
格氏乳杆菌BNR17 3kg
动物双歧杆菌BB-12 1kg
嗜酸乳杆菌LA-5 1kg
植物乳杆菌Lp90 1kg
嗜酸乳杆菌LA85 1kg
乳双歧杆菌BLa80 1kg
植物乳杆菌N13 0.5kg
鼠李糖乳杆菌LRa05 0.5kg
长双岐杆菌BL21 0.5kg
短双歧杆菌BBr60 0.5kg
亚麻籽油 80kg
单,双甘油脂肪酸酯 5kg
磷脂 5kg
(3)芯层配制:于10℃~20℃环境下,按上述配比,将亚麻籽油投入配制罐中,启动搅拌,加入单,双甘油脂肪酸酯和磷脂,混合均匀后,通入氮气8min,再于罐内加入益生菌粉,继续搅拌10min至混合均匀。关闭通氮阀,打开罐体底阀,将物料泵入均质机,于30Mpa压力、1000r/min转速下,均质2次,得芯层。均质后的芯层,泵入储罐中,然后通入氮气,使罐内氮气浓度达到95%以上,形成氮封,备用。
(4)包埋层配制:按上述配方,进行如下操作。
①将二氧化钛与1kg的纯化水混合后,研磨至过80目筛,制得二氧化钛溶液,备用。
②将黑豆红色素用0.5kg的纯化水溶解后,制成黑豆红色素溶液,备用;蓝莓香精用1.5kg的纯化水溶解后,制成蓝莓香精溶液,备用。
③于化胶罐中加入剩余107kg的纯化水和配方量的甘油、D-甘露糖醇、甜菊糖苷、木糖醇、脱脂乳及海藻酸钠,开启搅拌,再加入羟丙基淀粉,至分散均匀,然后加入二氧化钛溶液,混合均匀后,开启加热;当温度升至95℃后,保持罐内温度于95℃~98℃内,熬煮20min,然后依次加入黑豆红色素溶液和蓝莓香精溶液,继续熬煮15min直至羟丙基淀粉完全糊化;熬煮结束后,关闭化胶罐各处气阀,启动真空,在搅拌条件下,除泡5min;除泡结束后,于90℃保温,备用。
(5)成型:制备好的芯层通过压丸机注入至包埋层中,压制成型,并控制环境温度为10℃~20℃。
(6)定型和干燥:对压好的产品送入转笼进行冷却定型,然后平摊于托盘中,进行鼓风干燥。干燥温度为25℃,时间为25h。
实施例3
在该实施例中,按照下列方法制备强稳定型益生菌产品:
(1)包埋层:
羟丙基淀粉 100kg
甘油 30kg
纯化水 130kg
脱脂乳 3kg
海藻酸钠 9kg
D-甘露糖醇 5kg
甜菊糖苷 0.06kg
山梨糖醇 0.04kg
二氧化钛 0.2kg
氧化铁黑 0.1kg
植物炭黑 0.1kg
蓝莓香精 4kg
(2)芯层:
格氏乳杆菌BNR17 3.6kg
动物双歧杆菌BB-12 0.5kg
嗜酸乳杆菌LA-5 0.5kg
植物乳杆菌Lp90 0.5kg
嗜酸乳杆菌LA85 0.5kg
乳双歧杆菌BLa80 0.5kg
植物乳杆菌N13 0.5kg
鼠李糖乳杆菌LRa05 0.4kg
长双岐杆菌BL21 0.4kg
短双歧杆菌BBr60 0.4kg
亚麻籽油 84.2kg
磷脂 8kg
(3)芯层配制:于10℃~20℃环境下,按上述配比,将亚麻籽油投入配制罐中,启动搅拌,加入单,双甘油脂肪酸酯和磷脂,混合均匀后,通入氮气10min,再加入益生菌粉,继续搅拌30min至混合均匀。关闭通氮阀,打开罐体底阀,将物料泵入均质机中,于28Mpa压力、950r/min转速下,均质2次,得芯层。均质后的芯层,泵入储罐中,然后通入氮气,使罐内氮气浓度达到95%以上,形成氮封,备用。
(4)包埋层配制:按上述配方,进行如下操作。
①将二氧化钛与4kg的纯化水混合后,研磨至过80目筛,制得二氧化钛溶液,备用。
②将氧化铁黑、植物炭黑用2kg的纯化水溶解后,制成色素溶液,备用;将蓝莓香精用0.8kg的纯化水溶解后,制成蓝莓香精溶液,备用。
③于化胶罐中加入剩余的123.2kg纯化水和配方量的甘油、D-甘露糖醇、甜菊糖苷、山梨糖醇、脱脂乳及海藻酸钠,开启搅拌,再加入羟丙基淀粉,至分散均匀,然后加入二氧化钛溶液,混合均匀后,开启加热;当温度升至90℃后,保持罐内温度于90℃~98℃内,熬煮40min,然后依次加入色素溶液和蓝莓香精溶液,继续熬煮15min直至羟丙基淀粉完全糊化;熬煮结束后,关闭化胶罐各处气阀,启动真空,在搅拌条件下,除泡15min;除泡结束后,于80℃保温,备用。
(5)成型:制备好的芯层通过压丸机注入至包埋层中,压制成型,并控制环境温度为10℃~20℃。
(6)定型和干燥:对压好的产品送入转笼进行冷却定型,然后平摊于托盘中,进行鼓风干燥。干燥温度为15℃,时间为40h。
对比实施例1
与实施例1基本相同,区别在于:包埋层不添加脱脂乳和海藻酸钠。
对比实施例2
与实施例1基本相同,区别在于:包埋层不添加遮光剂和深色色素。
对比实施例3
与实施例1基本相同,区别在于:
芯层配制:按配比,将亚麻籽油投入配制罐中,启动搅拌,加入单,双甘油脂肪酸酯和磷脂,混合均匀后,再加入益生菌粉,继续搅拌15min至混合均匀。然后打开罐体底阀,将物料泵入均质机中,于25Mpa压力、900r/min转速下,均质2次。均质后的物料,泵入储罐中,备用。上述芯层的配制过程在常温条件下进行。
对比实施例4
与实施例1基本相同,区别在于:
芯层配制:①将益生菌粉碎后过80目~100目筛,备用。②按照配比,将亚麻籽油投入配制罐中,启动搅拌,加入单,双甘油脂肪酸酯和磷脂,混合均匀后,再加入粉碎后的益生菌粉,直至溶解。然后打开罐体底阀,将物料泵入均质机中均质。均质后的物料,泵入储罐中,备用。
将上述制备的产品进行如下试验考察:
一、益生菌活性考察
(1)样品制备:无菌称取10g样品,置于含有1g吐温80的锥形瓶中,将样品剪碎,使内容物充分流出,加入90ml生理盐水,置于漩涡混匀仪上振荡,尽可能使样品成匀液;
(2)稀释:根据益生菌产品标识量用移液管稀释至合适的稀释度;
(3)培养:取三个连续稀释度的样品各1ml,注入培养皿中,每个稀释度平行做两个。稀释液移入平皿后,将冷却至48℃的培养基倾注入平皿约15ml,转动平皿使混合均匀。36±1℃厌氧培养72h。从样品稀释到注入培养基要求在15min内完成;
(4)计数:每个稀释度的菌落数采用三个平板的平均数,然后计算其存活率。存活率的计算公式为:
为考察配方和加工工艺对产品质量的影响,将实施例1~3以及对比实施例1~4所得的益生菌产品,按照上述的方法进行实验,得到实验结果如表1所示。
表1 实施例1~3、对比实施例1~4产品益生菌的存活率
由表1可以看出,实施例1~3中益生菌存活率差异较小,说明本产品的制备工艺稳定;且实施例1~3制备的产品,益生菌活菌数明显高于对比实施例1~4,说明本申请的制备工艺可以有效地降低益生菌生产过程的损耗。
二、耐胃酸稳定考察
(1)制备人工胃液:用分析天平称取10g胃蛋白酶,置于烧杯中,然后使用量筒量取16.4 mL盐酸(0.1 mol/L),倒入胃蛋白酶中,加水搅拌均匀,定容至1000mL容量瓶中。再用pH计将其pH调节至1.2,再用0.2μm的无菌微孔滤膜过滤除菌备用。
(2)测定产品中益生菌的存活率:先将实施例中制备好的产品称取1g置于三角瓶中,再加入50mL,37℃±1℃的人工胃液,混合均匀后放置在恒温摇床中。摇床的速度和温度设置为180r/min,37℃±1℃。进行震荡。震荡过程中在0 min,30 min,60 min,90 min、120min时分别进行取样。取出的样品用平板计数法测定活菌数。每组样品平行测定三次取其平均值。最后得出实施例样品中的活菌数。从而确定其存活率。
将上述实施例和对比实施例所制得的益生菌产品和对应益生菌粉的裸菌分别加入人工模拟胃液中培养。按照上述的方法进行实验,检测其在胃酸中的存活率。得到实验结果如表2所示。
表2 益生菌产品在胃酸中的存活率(%)
由表2可以看出,在模拟胃酸环境下,实施例1和对应实施例1~4所制得的益生菌产品的存活率都有所下降,且下降速度不同。其中实施例1下降最为缓慢,而对比实施例2为对比实施例中下降的较为缓慢,说明包埋层,特别是含有脱脂乳和海藻酸钠的包埋层可强化其耐酸性,保护益生菌在胃消化过程不被损坏。
三、贮藏稳定性考察
将制备的实施例1以及对比实施例1~4所得的益生菌产品保存在若干个试管中,分别贮存在25℃和4℃的条件下。分别在0d、10d、20d、30d时取出适量的样品,用平板菌落计数法测定活菌数。对照组为对应的益生菌粉裸菌,按同样的方法测定储存不同时间段下的活菌数。参照试验例1方法,两组实验进行对比,得出结论。
将实施例1以及对比实施例1~4所得的益生菌产品按上述方法,分别在0d、10d、20d、30d时取出适量的样品,用平板菌落计数法测定活菌数,按照时间进行记录,所示结果见表3和表4。
表3 实施例1~3以及对比实施例1益生菌产品0℃的贮藏实验结果
由上表可以看出,在0℃的条件下经过30d的贮藏,对比实施例2、对应益生菌的裸菌与其他对比实施例和实施例在存活率上已经有了较大差距。这能充分说明植物凝胶包埋层能对益生菌起到保护作用,隔绝氧气等不良因素,形成一个保护壳,提高了益生菌对外界不良环境的抵抗能力,有较好的保护效果;此外遮光剂和深色色素能够强化包埋层的保护能力。
表4 实施例1和对比实施例1~4益生菌产品25℃的贮藏实验结果
由表4可以看出,在25℃的条件下,30d后,益生菌粉的裸菌存活率急剧下降,对比实施例2在试验进行到30d后,亦存在该现象,但后者情况较前者好。而实施例1所得的益生菌产品,30d后还能有较高的益生菌存活。这种结果说明了本申请的配方以及制作方法可以起到很好的保护益生菌的作用,且常温与冷藏的差异相对较小。
四、降脂效果试验考察
(1)培养基:
①MRS培养基:10g蛋白胨,5g牛肉膏,2g柠檬酸二胺,10g酵母膏,20g葡萄糖,1mlTween-80,5g乙酸钠,2g磷酸氢二钾,0.58g硫酸镁,0.25g硫酸锰,1000ml蒸馏水,调pH值6.0,在121℃灭菌20min。
②胆固醇(TC)培养基:准确称量0.1g胆固醇于烧杯中,加入1ml Tween-80,0.1g蔗糖酯,搅拌均匀后加入5.0ml冰乙酸,边加热边搅拌至充分溶解,超声处理15min后再加入MRS培养基中,边加边搅拌,使胆固醇浓度为0.1g/L,然后加入0.2%巯基乙酸钠,调pH值6.0,在121℃灭菌20min。
③甘油三酯(TG)培养基:将Tween-80与猪油按1:5比例混合,边加热边搅拌至充分溶解,保温5min后乳化,得到甘油三酯胶束。按6%的比例将甘油三酯胶束加入MRS培养基中,边加边搅拌,然后加入0.2%巯基乙酸钠,调pH值6.0,在121℃灭菌20min。
(2)先将实施例中制备好的产品称取1g在培养基中培养48h后,5000r/min离心10min,得到上清液,过滤除菌后加入胆固醇或甘油三酯胶束,37℃保温24h,离心取上清液,并以未接种的高酯培养基为对照,用试剂盒测定胆固醇或甘油三酯含量。
表5 实施例1~3益生菌产品的胆固醇和甘油三酯的降解能力
由表5可以看出,本发明生产的益生菌产品,能够降解胆固醇和甘油三酯,且降解能力较好。
对于本领域技术人员而言,显然本发明不限于上述示范性实施例的细节,而且在不背离本发明的精神或基本特征的情况下,能够以其他的具体形式实现本发明。因此,无论从哪一点来看,均应将实施例看作是示范性的,而且是非限制性的,本发明的范围由所附权利要求而不是上述说明限定,因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内,不应将权利要求中的任何标记视为限制所涉及的权利要求。
Claims (5)
1.一种益生菌组合物及其制备方法,其特征在于,所述的益生菌组合物由芯层和包埋层组成,其中芯层含有均匀分散的益生菌,按重量份数计,包括益生菌粉7~10份、亚麻籽油80~88份和乳化剂5~10份;包埋层则包裹上述芯层形成益生菌的保护层,按重量份数计,包括羟丙基淀粉100份、甘油20~30份、纯化水100~130份、脱脂乳1~3份、海藻酸钠7~9份、D-甘露糖醇3.5~6.5份、遮光剂0.1~0.2份、食用色素0.1~0.2份、甜味剂0.06~0.12份、食用香精3~5份。
2.根据权利要求1所述的一种益生菌组合物,其特征在于,益生菌粉由格氏乳杆菌BNR17、动物双歧杆菌BB-12、嗜酸乳杆菌LA-5、植物乳杆菌Lp90、嗜酸乳杆菌LA85、乳双歧杆菌BLa80、植物乳杆菌N13、鼠李糖乳杆菌LRa05、长双岐杆菌BL21、短双歧杆菌BBr60组成;乳化剂为单、双甘油脂肪酸或磷脂中的一种或两种组成;甜味剂为甜菊糖苷、三氯蔗糖、木糖醇、山梨糖醇中的一种或多种;遮光剂为二氧化钛;食用色素为焦糖色、黑豆红、氧化铁黑、植物炭黑中一种或多种组成;食用香精为蓝莓香精。
3.一种益生菌组合物及其制备方法,其特征在于,所述制备方法包括:
步骤A:芯层配制:在10℃~20℃环境下,将亚麻籽油和乳化剂加入配制罐,混合均匀,通入氮气5min~10min,加入益生菌粉,搅拌10min~30min,停止通氮,泵入均质机,于25Mpa~30Mpa、900r/min~1000r/min下,均质2次,得过80目~100目的芯层;芯层泵入储罐,向储罐中充入氮气,使罐内氮气浓度达到95%以上,形成氮封,以避免所述益生菌与空气接触,备用;
步骤B:包埋层配制:①于化胶罐中依次加入纯化水、甘油、D-甘露糖醇、甜味剂、脱脂乳、海藻酸钠和羟丙基淀粉,分散均匀,制得羟丙基淀粉混合体系;②向所述羟丙基淀粉混合体系中加入遮光剂溶液,于90℃~98℃条件下熬煮20min~40min,然后依次加入色素溶液和食用香精溶液,继续熬煮10min~15min;③熬煮结束后,抽真空除泡5min~15min,制得包埋层,置于80℃~90℃保温,备用;
步骤C:于10℃~20℃环境下,将所述的芯层注入包埋层,压制成型,再经定型、干燥(15℃~25℃,25h~40h),获得益生菌组合物。
4.根据权利要求3所述的一种益生菌组合物及其制备方法,其特征在于,步骤B中所述的遮光剂溶液,由二氧化钛与水按1:10~20的比例混合,研磨过80目筛,制得;色素溶液,由焦糖色、黑豆红、氧化铁黑、植物炭黑中一种或多种与水按1:5~10的比例混合制得;食用香精溶液由蓝莓香精与水按1:0.2~0.5的比例混合制得。
5.根据权利要求3~4所述的一种益生菌组合物及其制备方法,其特征在于,所述纯化水100~130份,为制备羟丙基淀粉混合体系所用纯化水和配制遮光剂溶液、色素溶液和食用香精溶液所用纯化水之和。
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