CN114698714A - 一种富含螺旋藻和后生元的功能型软糖及其制备方法 - Google Patents
一种富含螺旋藻和后生元的功能型软糖及其制备方法 Download PDFInfo
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- CN114698714A CN114698714A CN202210369603.3A CN202210369603A CN114698714A CN 114698714 A CN114698714 A CN 114698714A CN 202210369603 A CN202210369603 A CN 202210369603A CN 114698714 A CN114698714 A CN 114698714A
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Abstract
本发明公开了一种富含螺旋藻和后生元的功能型软糖及其制备方法，本发明通过将螺旋藻发酵物、沙棘果汁、麦芽糖浆、白砂糖、玉米淀粉、柠檬酸、黄油和坚果仁共同制备出一种富含螺旋藻和后生元的功能型软糖。本发明公开提供的富含螺旋藻和后生元的功能型软糖，具有很好的抗氧化功能，既能使产品健康美味又能满足人们对食品多元感受的需求，增强了消费者对休闲食品的感官体验，适于市面推广。
Description
技术领域
本发明属于食品加工技术领域，具体为一种富含螺旋藻和后生元的功能型软糖及其制备方法。
背景技术
软糖是以砂糖、淀粉糖浆为主要原料，以琼脂、淀粉、明胶、果胶作为凝固剂，经熬制、成型等工艺制成，含水分较高、质地柔软的糖果。软糖非糖成分较多，糖度一般在50％～80％范围之间，是低热值糖果，具有组织细腻、口感滑爽、货架期长等优点。
益生菌是通过定殖在人体内，改变宿主某一部位菌群组成的一类对宿主有益的活性微生物。通过调节宿主黏膜与系统免疫功能或通过调节肠道内菌群平衡，促进营养吸收保持肠道健康的作用，从而产生有利于健康作用的单微生物或组成明确的混合微生物。
如果将益生菌添加到软糖，可以将益生菌的健康功效与软糖的休闲特性相结合。然而，在软糖加工过程中需要高温将糖浆融化，无法保证益生菌的活力。后生元是益生菌经加工处理后的益生菌代谢物成分统称，包括菌体与代谢产物。研究表明，后生元分子小，可透过肠道粘膜快速进入体内，发挥增强免疫、平衡肠道菌群的作用。此外，后生元耐高温、耐胃酸、耐胆碱，且后加工性不受局限，具有更为广阔的市场应用前景。
螺旋藻作为一种天然食品，富含高质量的蛋白质、γ-亚麻酸的脂肪酸、类胡萝卜素、维生素，以及多种微量元素如铁、碘、硒、锌等，但目前市场上有关螺旋藻的产品类型少，还未见添加螺旋藻和后生元的软糖产品，为此，本发明提供一种制备含有螺旋藻和后生元软糖的方法，既能使产品健康美味又能满足人们对食品多元感受的需求，增强了消费者对休闲食品的感官体验，适于市面推广。
发明内容
有鉴于此，本发明的目的是针对现有技术中存在的问题，提供一种富含螺旋藻和后生元的功能型软糖的制备方法。
为了实现上述目的，本发明采用如下技术方案：
一种富含螺旋藻和后生元的功能型软糖，所述功能型软糖是由以下原料组成：
本发明公开的一种富含螺旋藻和后生元的功能型软糖是一款兼具风味、营养与功效的糖果，其中柠檬酸的酸味较其它酸温和，容易被人接受，在加热的条件下酸可以使蔗糖转化成果糖和葡萄糖，能很好的改善软糖色泽和风味，还可提高淀粉的吸水率，增强张润度。
以及，本发明还请求保护上述富含螺旋藻和后生元的功能型软糖的制备方法，具体包括如下步骤：
(1)将螺旋藻发酵物、沙棘果汁、麦芽糖浆、白砂糖、柠檬酸搅拌1～5min，充分混匀后放入不粘锅中，小火煮开3～10min；
(2)将玉米淀粉分多次均匀拌入锅中，边倒边搅匀，至小火煮开5～10min；
(3)将黄油加入锅内，搅拌融化后，开小火搅拌5～30min，待炒制抱团；
(4)倒入坚果仁，混合均匀后放至不沾烤盘整形，待完全放凉后，切块，包装，即可得到所述富含螺旋藻和后生元的功能型软糖。
优选的，用于螺旋藻发酵物的基质中螺旋藻含量为1％～4％；且用于发酵的益生菌至少为植物乳杆菌、干酪乳杆菌、发酵乳杆菌、嗜酸乳杆菌、凝结芽孢杆菌中的一种，或与酿酒酵母、马克斯克鲁维酵母复合发酵。
优选的，所述坚果仁至少为夏威夷果仁、腰果仁、核桃仁、花生仁、葵花籽仁、南瓜子仁中的一种。
经由上述技术方案可知，与现有技术相比，本发明提供了一种富含螺旋藻和后生元的功能型软糖及其制备方法，具有如下优异效果：
(1)本发明中螺旋藻经过筛选的乳酸菌发酵后，蛋白和氨基酸的含量显著增加，强化了螺旋藻的营养特性，增强了抗氧化活性；添加的沙棘果汁富含多种维生素、脂肪酸、微量元素、亚油素、沙棘黄酮、超氧化物等活性物质和人体所需的各种氨基酸，进一步增强了软糖的营养价值和抗氧化功效；
(2)本发明中螺旋藻发酵后的挥发性成分组成发生显著改变，不仅螺旋藻原有腥味成分降低，而且增加了发酵特有的风味，发酵产生的乳酸等有机酸与麦芽糖、白砂糖复配后酸甜可口，易于被人们接受；
(3)本发明公开的配方中添加了坚果仁，在享受软糖松软的同时还能体验坚果的硬度，增强了消费者对休闲食品的感官体验，使得产品健康美味的同时还能满足人们对食品多元感受的需求。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案，下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍，显而易见地，下面描述中的附图仅仅是本发明的实施例，对于本领域普通技术人员来讲，在不付出创造性劳动的前提下，还可以根据提供的附图获得其他的附图。
图1为本发明复合乳酸菌发酵对螺旋藻蛋白质含量的影响图。
图2为螺旋藻发酵物对氧化应激条件下秀丽隐杆线虫存活率的影响图。
图3为发酵前后螺旋藻风味物质的变化图。
图4为不同实施例和对比例中软糖的抗氧化活性图。
具体实施方式
下面将结合本发明实施例对本发明公开的技术方案进行清楚、完整地描述，显然，所描述的实施例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。
本发明实施例公开了一种富含螺旋藻和后生元的功能型软糖。
为更好地理解本发明，下面通过以下具体实施例对本发明作进一步具体的阐述，但不可理解为对本发明的限定，对于本领域的技术人员根据上述发明内容所作的一些非本质的改进与调整，也视为落在本发明的保护范围内。
实施例1：
一种富含螺旋藻和后生元的功能型软糖，所述功能型软糖是由以下原料组成：
上述富含螺旋藻和后生元的功能型软糖的制备方法，具体包括如下步骤：
(1)将螺旋藻发酵物、沙棘果汁、麦芽糖浆、白砂糖、柠檬酸搅拌2min，充分混匀后放入不粘锅中，小火煮开8min；
(2)将玉米淀粉均匀慢速倒入锅中，边倒边搅匀，至小火煮开5min；
(3)将黄油加入锅内，搅拌融化后，开小火搅拌9min，待炒制抱团；
(4)倒入坚果仁，混合均匀后放至不沾烤盘整形，待完全放凉后，切块，包装，即可得到所述富含螺旋藻和后生元的功能型软糖。
表2螺旋藻发酵物软糖的实施例与对比例
本发明内容不仅限于上述各实施例的内容，其中一个或几个实施例的组合同样也可以实现本发明目的。
为了进一步验证本发明的优异效果，发明人还进行了如下实验：
试验一：螺旋藻发酵后的蛋白和氨基酸的含量测定
螺旋藻发酵物为植物乳杆菌、干酪乳杆菌与发酵乳杆菌、凝结芽孢杆菌于37℃共发酵72h后而得，经冷冻干燥成粉，采用氨基酸分析仪测定各样品中氨基酸含量，未发酵螺旋藻作为对照。
表1复合乳酸菌发酵发酵前后螺旋藻氨基酸的含量
并结合图1有如下分析：
从图1中可以看出，经过乳酸菌发酵后螺旋藻的蛋白质含量显著增加，增幅达7.3％。且从表1可见，各氨基酸含量均有所增加，其中总游离氨基酸增加40.4％，总必需氨基酸增加39.9％。由此可见，乳酸菌发酵大大提高了螺旋藻的营养价值。
试验二：螺旋藻发酵物的抗氧化应激能力
设置螺旋藻发酵物(14LXZ)梯度浓度组和未发酵螺旋藻(LDZ)梯度浓度组，浓度分别为：1mg/mL，3mg/mL和5mg/mL，空白对照组为同等体积去离子水。将同期化得到L4期秀丽隐杆线虫50条挑入各组NGM培养皿中，25℃条件下培养，挑虫当日记为0d，每天转板一次，在3d时选状态良好的线虫30条转移到含有3mmol/L过氧化氢的无菌苔NGM培养皿中，25℃避光培养12h，观察记录第12h各组线虫生存情况。使用挑针间歇触碰秀丽隐杆线虫身下琼脂，头部或身体不能左右摆动一次记为死亡，干死和虫袋等情况记为丢失从总数中删除。
根据图2所示，不同浓度的发酵液和未发酵液均具有提高秀丽线虫氧化应激状态存活率的作用。其中1-5mg/mL的螺旋藻发酵液存活率为15.0％，18.3％和16.9％，未发酵螺旋藻的存活率为13.6％，12.1％和13.6％。其中3mg/mL的螺旋藻发酵液使秀丽线虫氧化应激生存率最高，比对照组提高9.2％，比未发酵螺旋藻提高6.2％。
试验三：螺旋藻发酵后的风味物质的成分变化
螺旋藻发酵物与未发酵样品，采用
风味分析仪进行风味物质的分析。
由图3可以看出，经复合乳酸菌发酵后，螺旋藻中氧化芳樟醇、三甲基吡嗪、戊酸乙酯-M、乙酸丁酯-M、辛烯醇、安息香醛-D、3-甲基戊酸-D、正戊醇-M、己烯醇、丁酸-D、戊醛、戊酮、丁酮、丙酮、乙醇、乙酸、壬醛、正辛醇、异辛醇、麦芽糖醇、正己醇的含量有所下降。而苯乙醛、戊酸乙酯-D、乙酸丁酯-D、己醛、甲基丁醛、香茅醇、乙酸苯乙酯、己酸乙酯、正戊基呋喃、安息香醛-M、呋喃甲醇、庚烯醛、3-甲基戊酸-M、庚醛、正戊醇-D、己酮、丁酸-M、甲基丁醇、乙基呋喃、乙酸丙酯、乙酸乙酯、正丁醛、2,3-丁二醇、辛烯、庚醇的含量有所提高。
试验四：螺旋藻发酵物软糖的感官评价试验
表3螺旋藻发酵物软糖的感官评价细则
表4实施例与对比例感官评价得分
实施例中，螺旋藻发酵物添加量较高会导致翻炒时间过长，从而导致软糖的韧性大，淀粉添加量大会导致软糖过软、发粘，严重影响口感；且添加沙棘果汁与柠檬酸会明显改善软糖的色泽和风味。并由表4可以看出，与对比例相比，实施例的口感、色泽和风味较好，其中以实施例2的综合评分最高，实施例4略低。
试验五：螺旋藻发酵物软糖的抗氧化活性试验
取不同实施例和对比例的软糖制品，分别制备成浓度为100mg/mL的水溶液置冰箱中备用。将制备液稀释20倍，测定各样品的DPPH自由基清除能力。其中，DPPH自由基清除能力测定方法参考(Yu JH et al,2017)。
由图4可以看出，实施例2、5和对比例2的抗氧化活性显著高于其他，可能是这三种软糖中螺旋藻发酵物和沙棘果汁的含量较高，抗氧化成分高于其他处理所致，结合感官评价结果，以实施例2为最佳。
对所公开的实施例的上述说明，使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的，本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下，在其它实施例中实现。因此，本发明将不会被限制于本文所示的这些实施例，而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (4)
1.一种富含螺旋藻和后生元的功能型软糖，其特征在于，所述功能型软糖是由以下原料组成：
2.一种如权利要求1所述富含螺旋藻和后生元的功能型软糖的制备方法，其特征在于，所述方法具体包括如下步骤：
(1)将螺旋藻发酵物、沙棘果汁、麦芽糖浆、白砂糖、柠檬酸搅拌1～5min，充分混匀后放入不粘锅中，小火煮开3～10min；
(2)将玉米淀粉分多次均匀拌入锅中，边倒边搅匀，至小火煮开5～10min；
(3)将黄油加入锅内，搅拌融化后，开小火搅拌5～30min，待炒制抱团；
(4)倒入坚果仁，混合均匀后放至不沾烤盘整形，待完全放凉后，切块，包装，即可得到所述富含螺旋藻和后生元的功能型软糖。
3.根据权利要求2所述的一种富含螺旋藻和后生元的功能型软糖的制备方法，其特征在于，用于螺旋藻发酵物的基质中螺旋藻含量为1％～4％；且用于发酵的益生菌至少为植物乳杆菌、干酪乳杆菌、发酵乳杆菌、嗜酸乳杆菌、凝结芽孢杆菌中的一种，或与酿酒酵母、马克斯克鲁维酵母复合发酵。
4.根据权利要求2所述的一种富含螺旋藻和后生元的功能型软糖的制备方法，其特征在于，所述坚果仁至少为夏威夷果仁、腰果仁、核桃仁、花生仁、葵花籽仁、南瓜子仁中的一种。
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