CN114027479A - 一种微胶囊化益生菌蜂蜜的制备方法 - Google Patents
一种微胶囊化益生菌蜂蜜的制备方法 Download PDFInfo
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- CN114027479A CN114027479A CN202111371858.5A CN202111371858A CN114027479A CN 114027479 A CN114027479 A CN 114027479A CN 202111371858 A CN202111371858 A CN 202111371858A CN 114027479 A CN114027479 A CN 114027479A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/175—Rhamnosus
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Organic Chemistry (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明涉及食品领域,具体关于一种微胶囊化益生菌蜂蜜的制备方法;步骤包括:益生菌蜂蜜发酵液的制备,益生菌微胶囊的制备和微胶囊化益生菌蜂蜜的制备;本发明采用乳化法用赤藓糖醇改性羧基麦芽糖涂层对制备的益生菌蜂蜜发酵液中的益生菌进行微胶囊化包裹,具有出操作简单、包埋率高、不会对菌体造成机械损伤等优点,非常适合用于现在的益生菌生产加工。本发明益生菌进行微胶囊化包裹后能够保护益生菌免受噬菌体的作用,提高冷冻干燥的生存率,保证在蜂蜜储存中的稳定性,更重要的是能够显著提高在肠液中的存活率,提升益生效果,充分发挥益生作用。
Description
技术领域
本发明涉及食品领域,尤其是一种微胶囊化益生菌蜂蜜的制备方法。
背景技术
蜂蜜的主要成分为糖类,其中60-80%是人体容易吸收的葡萄糖和果糖,还含有与人体血清浓度相近的多种无机盐、维生素、有机酸和铁、钙、铜、锰、钾、磷等矿物质元素,以及淀粉酶、氧化酶、还原酶等,具有较高的营养价值。研究表明,内服或外用蜂蜜,能有效改善营养状况,促进皮肤新陈代谢,增强皮肤的活力和抗菌力,防止皮肤干燥,起到理想的养颜美容作用。
CN108125173A提供了一种燕麦蜂蜜的制备方法,按重量份数计,制备步骤如下:步骤一、打浆:将瓜子10份打粉,得第一粉末;将燕麦麸皮与水、淀粉酶按质量比10∶50∶0.3酶解,温度为53℃,酶解时间为半小时,调节pH值为6.5,然后将酶解产物离心分离,再喷雾干燥,得到燕麦粉;步骤二、加入100份的水、10份第一粉末和10份燕麦粉混合,文火煎煮,之后浓缩得浸膏;步骤四、将浸膏5份与蜂蜜80份混合均匀,灌装密封即得。该发明原料均为天然物质,富含膳食纤维,绿色健康。
CN106072271A公开了柑橘蜂蜜的制备方法,方法包括以下步骤:a)生蜜验收步骤;b)融蜜步骤;c)真空浓缩步骤;d)冷却步骤所述的c)真空浓缩步骤为:将过滤好的生蜜加入稳定酶,于真空度720-730mmHg,温度为40-50℃进行真空浓缩,直到蜂蜜中的水分为17.5-22%,即可;生蜜与稳定酶的重量比为1:0.001-0.0015。该发明与现有技术相比,通过在真空浓缩步骤中,加入稳定酶,使柑橘蜂蜜的淀粉酶值在2年内基本保持不变,符合出口要求。
CN105167076A涉及一种醋蛋蜂蜜液的制备方法,属于保健品领域,将1份醋蛋液与10-20份水混合均匀,降至室温后,加入1-2份蜂蜜搅拌均匀;所述醋蛋液为:1份鸡蛋浸泡在5-12份醋液中2-4天,将鸡蛋的蛋壳捅破取出,同时把蛋黄和蛋清搅拌均匀,然后再浸泡1-4天后,得到醋蛋液,所述醋液为9°米醋;所述水的温度为80℃-100℃。该醋蛋蜂蜜液可以作为一种普通饮料被人使用,可以有效治疗高血压、骨质增生、动脉硬化、脑血栓、便秘等,同时具有减肥的功效,该发明价格低廉,相对高昂的药价来说,百姓都能负担的起。
随着科技的发展,抗生素的应用越来越广泛,其在治疗疾病的同时也带来许多不良影响,如抗药性、破坏机体微生物菌群、累积性等。益生菌因其可以在宿主体内产生抑菌素、调节肠道菌群、增强机体免疫及其特殊安全性、环境友好性被越来越多的关注。理论上,摄入活性益生菌饮料可以为人体肠道提供益生菌,促进肠道健康。然而,必须要保证益生菌以活的状态和充足的数量定植于肠道中,才能在人体内发挥益生作用。
发明内容
为了解决上述问题,本发明提供了一种微胶囊化益生菌蜂蜜的制备方法。
一种微胶囊化益生菌蜂蜜的制备方法,其制备方法为:
步骤一、益生菌蜂蜜发酵液的制备:按照质量份数,将2.2-3.8份的蜂蜜,0.5-1.2份的麦芽提取物,0.2-0.8份的牡丹皮和0.4-1.1份的红枣粉加入到5-10份的份的水中,混合均匀后加热到90-100℃,保温10-30min,完成后降温到35-45℃,调节pH值为5-7,然后;再在浆液中接种益生菌粉剂,接种量为5%-8.5%,完成后在35-50℃避光条件下发酵5-10h;完成后过滤后收集上滤液,调整菌体浓度为0.2-8×109CFU mL-1,得到益生菌蜂蜜发酵液。
步骤二、益生菌微胶囊的制备:按照质量份数,向5-10份的制备好的益生菌蜂蜜发酵液中加入0.1-1份的冻干保护剂、0.08-0.8份的赤藓糖醇改性羧基麦芽糖、0.8-1.2份的质量份数为5%-15%的氯化钙溶液,搅拌混合均匀后接着向混匀的溶液中加入0.2-0.8份的含质量份数为0.1%-0.5%的乳化剂的油酯,快速搅拌乳化5-10min;然后再入0.4-0.8份的含0.15%-0.55%冰醋酸的油脂,快速搅拌乳化20-60min;完成后将3.2-6.8份质量份数为3.5%-6.5%的醋酸钠溶液加入到反应釜中,搅拌混合5-10min后静置1-5h,然后离心收集微胶囊颗粒,清洗剂清洗后将微胶囊放入冰箱中在零下20-40下冷冻2-6h,冷冻干燥24-36h即可得到所述的益生菌微胶囊;
步骤三、微胶囊化益生菌蜂蜜的制备:按照质量份数,将40-80份的蜂蜜加入到调配罐中,在40-60℃下将0.01-1份的益生菌微胶囊加入到调配罐中,充分混合后经过脱泡,灌装后即可得到微胶囊化益生菌蜂蜜。
进一步的所述的益生菌粉剂按照质量份数包括:10%-20%的嗜酸乳杆菌,15%-25%的干酪乳杆菌,5%-15%的双岐乳杆菌和5%-20%鼠李糖乳杆菌。
进一步的所述的冻干保护剂为透明质酸钠或海藻糖或明胶。
所述的赤藓糖醇改性羧基麦芽糖,其制备方法为:
按照质量份数,将30-50份的羧基麦芽糖放入到100-200份水中,加入3-6份赤藓糖醇,5-10份聚氧乙烯氢化蓖麻油,2-6份冰醋酸,控温50-60℃,反应2-5h,蒸去水,洗涤干燥后即可得到所述的赤藓糖醇改性羧基麦芽糖。
进一步的所述的乳化剂为吐温80或鲸蜡硬脂醇醚-25。
进一步的所述的油脂为大豆油或玉米油或花生油。
进一步的所述的清洗剂为质量份数为0.8%-1.2%的氯化钠溶液。
本发明提供一种含有益生菌蜂蜜的制备方法,能够调节食用者的肠道菌群、增强机体免疫;为解决胃液和消化道肠液对益生菌的灭活作用,保证益生菌以活的状态和充足的数量定植于肠道中,充分在人体内发挥益生作用,本发明采用乳化法用赤藓糖醇改性羧基麦芽糖涂层,对制备的益生菌蜂蜜发酵液中的益生菌进行微胶囊化包裹,具有出操作简单、包埋率高、不会对菌体造成机械损伤等优点,非常适合用于现在的益生菌生产加工。本发明益生菌进行微胶囊化包裹后能够保护益生菌免受噬菌体的作用,提高冷冻干燥的生存率,保证在蜂蜜储存中的稳定性,更重要的是能够显著提高在肠液中的存活率,提升益生效果,充分发挥益生作用。
具体实施方式
下面通过具体实施例对该发明作进一步说明:
实施例1
一种微胶囊化益生菌蜂蜜的制备方法,其制备方法为:
步骤一、益生菌蜂蜜发酵液的制备:将2.2g蜂蜜,0.5g麦芽提取物,0.2g牡丹皮和0.4g红枣粉加入到5g水中,混合均匀后加热到90℃,保温10min,完成后降温到35℃,调节pH值为5,然后;再在浆液中接种益生菌粉剂,接种量为5%,完成后在35℃避光条件下发酵5h;完成后过滤后收集上滤液,调整菌体浓度为0.2×109CFU mL-1,得到益生菌蜂蜜发酵液。
步骤二、益生菌微胶囊的制备:向5g制备好的益生菌蜂蜜发酵液中加入0.1g冻干保护剂、0.08g赤藓糖醇改性羧基麦芽糖、0.8g质量份数为5%的氯化钙溶液,搅拌混合均匀后接着向混匀的溶液中加入0.2g含质量份数为0.1%的乳化剂的油酯,快速搅拌乳化5min;然后再入0.4g含0.15%冰醋酸的油脂,快速搅拌乳化20min;完成后将3.2g质量份数为3.5%的醋酸钠溶液加入到反应釜中,搅拌混合5min后静置1h,然后离心收集微胶囊颗粒,清洗剂清洗后将微胶囊放入冰箱中在零下20下冷冻6h,冷冻干燥24h即可得到所述的益生菌微胶囊;
步骤三、微胶囊化益生菌蜂蜜的制备:将40g蜂蜜加入到调配罐中,在40℃下将0.01g益生菌微胶囊加入到调配罐中,充分混合后经过脱泡,灌装后即可得到微胶囊化益生菌蜂蜜。
所述的益生菌粉剂按照质量份数包括:10%的嗜酸乳杆菌,15%的干酪乳杆菌,5%%的双岐乳杆菌和5%鼠李糖乳杆菌。
所述的赤藓糖醇改性羧基麦芽糖,其制备方法为:
按照质量份数,将30g的羧基麦芽糖放入到100g水中,加入3g赤藓糖醇,5g聚氧乙烯氢化蓖麻油,2g冰醋酸,控温50℃,反应2h,蒸去水,洗涤干燥后即可得到所述的赤藓糖醇改性羧基麦芽糖。
所述的冻干保护剂为透明质酸钠。
所述的乳化剂为吐温80。
所述的油脂为大豆油。
所述的清洗剂为质量份数为0.8%的氯化钠溶液。
实施例2
一种微胶囊化益生菌蜂蜜的制备方法,其制备方法为:
步骤一、益生菌蜂蜜发酵液的制备:将2.8g蜂蜜,0.9g麦芽提取物,0.6g牡丹皮和0.8g红枣粉加入到8g水中,混合均匀后加热到95℃,保温20min,完成后降温到40℃,调节pH值为6,然后;再在浆液中接种益生菌粉剂,接种量为6.5%,完成后在40℃避光条件下发酵8h;完成后过滤后收集上滤液,调整菌体浓度为4.2×109CFU mL-1,得到益生菌蜂蜜发酵液。
步骤二、益生菌微胶囊的制备:向8g制备好的益生菌蜂蜜发酵液中加入0.5g冻干保护剂、0.48g赤藓糖醇改性羧基麦芽糖、1g质量份数为10%的氯化钙溶液,搅拌混合均匀后接着向混匀的溶液中加入0.5g含质量份数为0.3%的乳化剂的油酯,快速搅拌乳化8min;然后再入0.6g含0.35%冰醋酸的油脂,快速搅拌乳化40min;完成后将4.8g质量份数为4.5%的醋酸钠溶液加入到反应釜中,搅拌混合8min后静置3.5h,然后离心收集微胶囊颗粒,清洗剂清洗后将微胶囊放入冰箱中在零下30下冷冻4.5h,冷冻干燥30h即可得到所述的益生菌微胶囊;
步骤三、微胶囊化益生菌蜂蜜的制备:将60g蜂蜜加入到调配罐中,在50℃下将0.05g益生菌微胶囊加入到调配罐中,充分混合后经过脱泡,灌装后即可得到微胶囊化益生菌蜂蜜。
所述的益生菌粉剂按照质量份数包括:15%的嗜酸乳杆菌,20%的干酪乳杆菌,10%的双岐乳杆菌和15%鼠李糖乳杆菌。
所述的赤藓糖醇改性羧基麦芽糖,其制备方法为:
按照质量份数,将30-50g的羧基麦芽糖放入到130g水中,加入5g赤藓糖醇,7g聚氧乙烯氢化蓖麻油,4g冰醋酸,控温55℃,反应4h,然后将蒸去水,洗涤干燥后即可得到所述的赤藓糖醇改性羧基麦芽糖。
所述的冻干保护剂为海藻糖。
所述的乳化剂为鲸蜡硬脂醇醚-25。
所述的油脂为玉米油。
所述的清洗剂为质量份数为1%的氯化钠溶液。
实施例3
一种微胶囊化益生菌蜂蜜的制备方法,其制备方法为:
步骤一、益生菌蜂蜜发酵液的制备:将3.8g蜂蜜,1.2g麦芽提取物,0.8g牡丹皮和1.1g红枣粉加入到10g水中,混合均匀后加热到100℃,保温30min,完成后降温到45℃,调节pH值为7,然后;再在浆液中接种益生菌粉剂,接种量为8.5%,完成后在50℃避光条件下发酵10h;完成后过滤后收集上滤液,调整菌体浓度为8×109CFU mL-1,得到益生菌蜂蜜发酵液。
步骤二、益生菌微胶囊的制备:向10g制备好的益生菌蜂蜜发酵液中加入1g冻干保护剂、0.8g赤藓糖醇改性羧基麦芽糖、1.2g质量份数为15%的氯化钙溶液,搅拌混合均匀后接着向混匀的溶液中加入0.8g含质量份数为0.5%的乳化剂的油酯,快速搅拌乳化10min;然后再入0.8g含0.55%冰醋酸的油脂,快速搅拌乳化60min;完成后将6.8g质量份数为6.5%的醋酸钠溶液加入到反应釜中,搅拌混合10min后静置5h,然后离心收集微胶囊颗粒,清洗剂清洗后将微胶囊放入冰箱中在零下40下冷冻6h,冷冻干燥36h即可得到所述的益生菌微胶囊;
步骤三、微胶囊化益生菌蜂蜜的制备:将80g蜂蜜加入到调配罐中,在60℃下将1g益生菌微胶囊加入到调配罐中,充分混合后经过脱泡,灌装后即可得到微胶囊化益生菌蜂蜜。
所述的益生菌粉剂按照质量份数包括:20%的嗜酸乳杆菌,25%的干酪乳杆菌,15%的双岐乳杆菌和20%鼠李糖乳杆菌。
所述的赤藓糖醇改性羧基麦芽糖,其制备方法为:
按照质量份数,将50g的羧基麦芽糖放入到200g水中,加入6g赤藓糖醇,10g聚氧乙烯氢化蓖麻油,6g冰醋酸,控温60℃,反应5h,蒸去水,洗涤干燥后即可得到所述的赤藓糖醇改性羧基麦芽糖。
所述的冻干保护剂为明胶。
所述的乳化剂为鲸蜡硬脂醇醚-25。
所述的油脂为花生油。
所述的清洗剂为质量份数为1.2%的氯化钠溶液。
对比例1
一种微胶囊化益生菌蜂蜜的制备方法,其制备方法为:
步骤一、益生菌蜂蜜发酵液的制备:将2.2g蜂蜜,0.5g麦芽提取物,0.2g牡丹皮和0.4g红枣粉加入到5g水中,混合均匀后加热到90℃,保温10min,完成后降温到35℃,调节pH值为5,然后;再在浆液中接种益生菌粉剂,接种量为5%,完成后在35℃避光条件下发酵5h;完成后过滤后收集上滤液,调整菌体浓度为0.2×109CFU mL-1,得到益生菌蜂蜜发酵液。
步骤二、益生菌蜂蜜的制备:将40g蜂蜜加入到调配罐中,在40℃下将0.01g益生菌加入到调配罐中,充分混合后经过脱泡,灌装后即可得到微胶囊化益生菌蜂蜜。
所述的益生菌粉剂按照质量份数包括:10%的嗜酸乳杆菌,15%的干酪乳杆菌,5%%的双岐乳杆菌和5%鼠李糖乳杆菌。
所述的赤藓糖醇改性羧基麦芽糖,其制备方法为:
按照质量份数,将30g的羧基麦芽糖放入到100g水中,加入3g赤藓糖醇,5g聚氧乙烯氢化蓖麻油,2g冰醋酸,控温50℃,反应2h,蒸去水,洗涤干燥后即可得到所述的赤藓糖醇改性羧基麦芽糖。
对比例2
一种微胶囊化益生菌蜂蜜的制备方法,其制备方法为:
步骤一、益生菌蜂蜜发酵液的制备:将2.2g蜂蜜,0.5g麦芽提取物,0.2g牡丹皮和0.4g红枣粉加入到5g水中,混合均匀后加热到90℃,保温10min,完成后降温到35℃,调节pH值为5,然后;再在浆液中接种益生菌粉剂,接种量为5%,完成后在35℃避光条件下发酵5h;完成后过滤后收集上滤液,调整菌体浓度为0.2×109CFU mL-1,得到益生菌蜂蜜发酵液。
步骤二、益生菌微胶囊的制备:向5g制备好的益生菌蜂蜜发酵液中加入0.1g冻干保护剂、0.08g赤藓糖醇改性羧基麦芽糖、0.8g质量份数为5%的氯化钙溶液,搅拌混合均匀后接着向混匀的溶液中加入0.2g含质量份数为0.1%的乳化剂的油酯,快速搅拌乳化5min;然后快速搅拌乳化20min;完成后将3.2g质量份数为3.5%的醋酸钠溶液加入到反应釜中,搅拌混合5min后静置1h,然后离心收集微胶囊颗粒,清洗剂清洗后将微胶囊放入冰箱中在零下20下冷冻6h,冷冻干燥24h即可得到所述的益生菌微胶囊;
步骤三、微胶囊化益生菌蜂蜜的制备:将40g蜂蜜加入到调配罐中,在40℃下将0.01g益生菌微胶囊加入到调配罐中,充分混合后经过脱泡,灌装后即可得到微胶囊化益生菌蜂蜜。
所述的益生菌粉剂按照质量份数包括:10%的嗜酸乳杆菌,15%的干酪乳杆菌,5%%的双岐乳杆菌和5%鼠李糖乳杆菌。
所述的赤藓糖醇改性羧基麦芽糖,其制备方法为:
按照质量份数,将30g的羧基麦芽糖放入到100g水中,加入3g赤藓糖醇,5g聚氧乙烯氢化蓖麻油,2g冰醋酸,控温50℃,反应2h,蒸去水,洗涤干燥后即可得到所述的赤藓糖醇改性羧基麦芽糖。
所述的冻干保护剂为透明质酸钠。
所述的乳化剂为吐温80。
所述的油脂为大豆油。
所述的清洗剂为质量份数为0.8%的氯化钠溶液。
对比例3
不加入赤藓糖醇改性羧基麦芽糖,其它同实施例1.
益生菌包埋率(EE)测:定按照Pimentel等(Pimentel-Gonzalez,Campos-Montiel&Lobato-Calleros et al.,2009)的方法测定。包理率的计算方法如下:
EE%=N/N0×100
式中N为从产物中释放出的活菌数;
N0为初始加入的活菌数;
微胶囊化双歧杆菌在模拟胃液中的存活实验:
(1)人工模拟胃液的制备
用浓盐酸将0.2%(w/v)NaCl溶液的pH值调至2.0,加入一定量的胃蛋白酶并使其最终浓度为3.0g L-1(Annan,Borza&Hansen,2008)。
(2)微胶囊益生菌的活菌计数
称取0.01g微胶囊置于0.9mL人工胃液中,37℃,100r/min的摇床上温育,于120min时离心收集微胶囊,用生理盐水洗涤2次后,用生理盐水溶解,进行活菌计数(Huang&Adams,2004)。同时以0.1mL未微胶囊化的益生菌悬液作对照实验,计算活菌下降单位。
以上实施例和对比例制备的微胶囊益生菌的活菌下降单位和益生菌包埋率,其结果统计结果如下:
编号 | 益生菌包埋率(%) | 活菌下降单位(Log CFU mL<sup>-1</sup>) |
实施例1 | 85.21 | 2.47 |
实施例2 | 86.34 | 2.21 |
实施例3 | 86.82 | 2.14 |
对比例1 | - | 7.38 |
对比例2 | 75.41 | 4.82 |
对比例3 | 72.38 | 3.21 |
Claims (7)
1.一种微胶囊化益生菌蜂蜜的制备方法,其制备方法为:
步骤一、益生菌蜂蜜发酵液的制备:按照质量份数,将2.2-3.8份的蜂蜜,0.5-1.2份的麦芽提取物,0.2-0.8份的牡丹皮和0.4-1.1份的红枣粉加入到5-10份的份的水中,混合均匀后加热到90-100℃,保温10-30min,完成后降温到35-45℃,调节pH值为5-7,然后;再在浆液中接种益生菌粉剂,接种量为5%-8.5%,完成后在35-50℃避光条件下发酵5-10h;完成后过滤后收集上滤液,调整菌体浓度为0.2-8×109CFU mL-1,得到益生菌蜂蜜发酵液。
步骤二、益生菌微胶囊的制备:按照质量份数,向5-10份的制备好的益生菌蜂蜜发酵液中加入0.1-1份的冻干保护剂、0.08-0.8份的赤藓糖醇改性羧基麦芽糖、0.8-1.2份的质量份数为5%-15%的氯化钙溶液,搅拌混合均匀后接着向混匀的溶液中加入0.2-0.8份的含质量份数为0.1%-0.5%的乳化剂的油酯,快速搅拌乳化5-10min;然后再入0.4-0.8份的含0.15%-0.55%冰醋酸的油脂,快速搅拌乳化20-60min;完成后将3.2-6.8份质量份数为3.5%-6.5%的醋酸钠溶液加入到反应釜中,搅拌混合5-10min后静置1-5h,然后离心收集微胶囊颗粒,清洗剂清洗后将微胶囊放入冰箱中在零下20-40下冷冻2-6h,冷冻干燥24-36h即可得到所述的益生菌微胶囊;
步骤三、微胶囊化益生菌蜂蜜的制备:按照质量份数,将40-80份的蜂蜜加入到调配罐中,在40-60℃下将0.01-1份的益生菌微胶囊加入到调配罐中,充分混合后经过脱泡,灌装后即可得到微胶囊化益生菌蜂蜜。
2.根据权利要求1所述的一种微胶囊化益生菌蜂蜜的制备方法,其特征在于:所述的益生菌粉剂按照质量份数包括:10%-20%的嗜酸乳杆菌,15%-25%的干酪乳杆菌,5%-15%的双岐乳杆菌和5%-20%鼠李糖乳杆菌。
3.根据权利要求1所述的一种微胶囊化益生菌蜂蜜的制备方法,其特征在于:所述的冻干保护剂为透明质酸钠或海藻糖或明胶。
4.根据权利要求1所述的一种微胶囊化益生菌蜂蜜的制备方法,其特征在于:所述的乳化剂为吐温80或鲸蜡硬脂醇醚-25。
5.根据权利要求1所述的一种微胶囊化益生菌蜂蜜的制备方法,其特征在于:所述的油脂为大豆油或玉米油或花生油。
6.根据权利要求1所述的一种微胶囊化益生菌蜂蜜的制备方法,其特征在于:所述的清洗剂为质量份数为0.8%-1.2%的氯化钠溶液。
7.根据权利要求1所述的一种微胶囊化益生菌蜂蜜的制备方法,其特征在于:所述的赤藓糖醇改性羧基麦芽糖,其制备方法为:
按照质量份数,将30-50份的羧基麦芽糖放入到100-200份水中,加入3-6份赤藓糖醇,5-10份聚氧乙烯氢化蓖麻油,2-6份冰醋酸,控温50-60℃,反应2-5h,然后将蒸去水,洗涤干燥后即可得到所述的赤藓糖醇改性羧基麦芽糖。
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