CN114794245A - 一种益生菌奶片及其制备方法 - Google Patents
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Classifications
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23C9/18—Milk in dried and compressed or semi-solid form
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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- A23C3/08—Preservation of milk or milk preparations by addition of preservatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
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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
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/00—Lactic or propionic acid bacteria
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种益生菌奶片及其制备方法,该益生菌奶片由包括以下质量份的原料制得:奶粉20~80份、发酵菌粉5~20份、麦芽糊精1~5份、甜味剂2~6份、微晶纤维素0.2~0.5份、硬脂酸镁0.2~1份、复合维生素0.01~0.02份。本发明益生菌奶片以富含益生菌的发酵菌粉为基础,辅助以奶粉、麦芽糊精、甜味剂、复合维生素等成分制备成的奶片,该奶片具有多菌株、高活力、富含维生素等特点,抗氧化组分以及多菌株协同增效作用降低贮存过程中活菌数的降低,进而提高最终的贮藏期。
Description
技术领域
本发明涉及奶制品,具体地,涉及一种益生菌奶片及其制备方法。
背景技术
奶片是一种食用及携带其方便的奶制品,非常受儿童的欢迎。奶片的配料主要是奶粉和麦芽糖,经过喷雾干燥后,加入某些凝固剂加工而成。奶片的主要营养成分是碳水化合物、脂肪等。近年来国内外相继出现一些关于益生菌奶片的报道,益生菌奶片既具有奶的营养价值又具有益生菌的特殊生理功能,集营养与保健于一体。
申请公开号为CN102239920A的中专利公开了一种益生菌奶片的制备方法,利用加富培养基将益生菌培养后,离心,用牛乳培养基悬浮,获得高菌浓益生菌悬液,再将该悬液在最适条件下孵化,使菌体恢复较高的活性后,获得活菌数高、活性强的益生菌悬液;再将益生菌悬液直接与奶粉和辅料混合、造粒,制备益生菌奶片。该方法直接将高菌浓、高活性的益生菌悬液与主辅料混合造粒、压片,对菌粉和菌种无依赖性,但离心法适用于小型化研究不适合工业化生产。此外,随着贮存时间的延长,益生菌奶片中益生菌活菌数下降明显。
发明内容
针对上述问题,本发明提供了一种益生菌奶片及其制备方法,该奶片活菌数高、富含多种维生素、保质期长,便于后期产业化应用。
为了实现上述目的,本发明一方面提供一种益生菌奶片,该奶片由包括以下质量份的原料制得:奶粉20~80份、发酵菌粉5~20份、麦芽糊精1~5份、甜味剂2~6份、微晶纤维素0.2~0.5份、硬脂酸镁0.2~1份、复合维生素0.01~0.02份。
上述技术方案中,发酵菌粉为奶片提供充足的益生菌,对于肠道益生菌异常具有辅助改善作用;
麦芽糊精作为食品配料,具有较好的溶解性,可作为益生菌载体,提高其在肠道定植作用;
微晶纤维素主要成分为以β-1,4-葡萄糖苷键结合的直链式多糖类物质,在本发明中,其作为崩解剂,可提高益生菌奶片在口腔中的溶解速度,避免奶片在口腔中的粘附;
硬脂酸镁用作助流剂,制成的颗粒具有很好的流动性和可压性;
复合维生素提供多种维生素,使得奶片产品营养丰富、抗氧化活力高、口感风味佳。
合适的组分配比能够确保奶片制备过程中压片成型效果;
优选地,所述奶粉为脱脂奶粉。
采用脱脂奶粉一则为产品提供丰富的蛋白成分,避免脂肪的过多摄入;二则提升产品的感官特性;三则避免脂肪氧化提高产品贮藏期。
具体地,所述发酵菌粉由包括嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、动物双歧杆菌、鼠李糖乳杆菌、罗伊氏乳杆菌中的多种菌种发酵制得。本发明利用多菌株协同作用,可抑制杂菌增殖,保证产品质量,既生产出营养丰富、活菌数高以及口感风味极佳的奶片产品。
优选地,所述发酵菌粉的活菌数为1011~1012cfu/g。
优选地,所述甜味剂包括阿洛酮糖1~3份、异麦芽酮糖1~3份。这些甜味剂热量低,可有效降低热量摄入,降低龋齿现象的发生。
具体地,所述复合维生素包括质量比为(40~50):1:2的维生素A醋酸酯、维生素D3和维生素C。维生素A醋酸酯和维生素C均具有良好的抗氧化作用,且利用维生素C对于唾液分泌作用,减少食用益生菌奶片后口干粘牙的情况;添加维生素D3可丰富维生素D3的食用方式,尤其对于部分不喜欢食用补充剂或营养药片的儿童,奶片的酸甜口感可助其顺利食用并补充维生素D3。
本发明第二方面提供一种益生菌奶片的制备方法,该制备方法包括如下步骤:按质量份计,将奶粉20~80份、发酵菌粉5~20份、麦芽糊精1~5份、甜味剂2~6份、微晶纤维素0.2~0.5份、硬脂酸镁0.2~1份、复合维生素0.01~0.02份混合、粉碎、压片后制得。
具体地,所述发酵菌粉的制备方法为:将菌种于37℃活化后接种于培养液中培养3~4h,加入活性保护剂,在~80℃预冻8~12h后真空冷冻干燥,冷冻干燥温度为-40~-50℃,真空度为50~80Mbar,时间为24~48h,
其中,所述菌种包括嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、动物双歧杆菌、鼠李糖乳杆菌、罗伊氏乳杆菌中的多种。
真空冷冻干燥技术利于制备高活力益生菌菌粉,且更适合工业化生产。
具体地,所述保护剂包括占培养液重量百分比为10~15%的乳糖、0.1~1%谷胱甘肽和0.05~0.08%的甘油。复配保护剂有利于提高冻干后菌粉活菌数。
优选地,所述培养液包括重量百分比为10~20%的脱脂乳粉,其余为无菌水。
通过上述技术方案,本发明实现了以下有益效果:
1、本发明益生菌奶片以富含益生菌的发酵菌粉为基础,辅助以奶粉、麦芽糊精、甜味剂、复合维生素等成分制备成的奶片,该奶片具有多菌株、高活力、富含维生素等特点,抗氧化组分以及多菌株协同增效作用降低贮存过程中活菌数的降低,进而提高最终的贮藏期。
2、在本发明的一个优选技术方案中,复合维生素包括维生素A醋酸酯、维生素D3和维生素C,维生素A醋酸酯和维生素C均具有良好的抗氧化作用,利用维生素C对于唾液分泌作用,减少食用益生菌奶片后口干粘牙的情况;添加维生素D3可丰富维生素D3的食用方式,尤其对于部分不喜欢食用补充剂或营养药片的儿童,奶片的酸甜口感可助其顺利食用并补充维生素D3。
3、在本发明的另一个优选技术方案中,复配乳糖、谷胱甘肽和的甘油作为菌株保护剂,有利于提高冻干后菌粉活菌数。
具体实施方式
以下结合实施例对本发明的具体实施方式进行详细说明。应当理解的是,此处所描述的具体实施方式仅用于说明和解释本发明,并不用于限制本发明。
以下各实施例和对比例的益生菌奶片由表1中组分制得。
以下实施例和对比例中,发酵菌粉的制备方法为:将菌种于37℃活化后接种于培养液中培养3~4h,加入活性保护剂(包括占培养液质量15%的乳糖、1%谷胱甘肽、0.05%的甘油),在~80℃预冻8~12h后真空冷冻干燥,冷冻干燥温度为-40~-50℃,真空度为50~80Mbar,时间为24~48h。
表1各实施例和对比例的奶片制备原料组分(单位:g)
将以上组分混合、粉碎、压片后制得奶片。
测定各实施例和对比例制得的奶片随贮存时间变化的活菌数,结果如表2所示。
表2随着时间变化的活菌数(CFU/g)
从表2可以看出,采用本发明的方法制备的奶片在贮存6个月后,活菌数仍在1010CFU/g以上,而对比例中的奶片仅为107CFU/g,明显减少,说明抗氧化组分、多菌株以及保护剂的协同增效作用可以有效缓解贮存过程中活菌数的降低,延长贮藏期。
OTU(Operational Taxonomic Unit,即分类操作单元)数量和Shannon指数(香农多样性指数)反映了大鼠肠道菌群的丰度和多样性,奶片干预后大鼠肠道的菌群丰度和多样性如表3,以下空白组表示正常饲喂组,即未采用高脂饲料,高脂饲料组表示采用高脂肪饲料饲喂的组别,益生菌奶片组表示同时采用高脂肪饲料和实施例以及对比例中制得的益生菌奶片饲喂的组别。
表3各组OTU数量及多样性分析(n=7,x±sd)
注:同一列中不同上标小写字母表示其具有显著性差异(P<0.05)
由表3可知,高脂饲料喂养的大鼠其肠道菌群OUT数量和Shannon指数显著降低,而通过服用本发明制备的益生菌奶片对于高脂类大鼠肠道菌群具有显著改善作用,且可以恢复到空白组水平。
以上结合实施例详细描述了本发明的优选实施方式,但是,本发明并不限于上述实施方式中的具体细节,在本发明的技术构思范围内,可以对本发明的技术方案进行多种简单变型,这些简单变型均属于本发明的保护范围。
另外需要说明的是,在上述具体实施方式中所描述的各个具体技术特征,在不矛盾的情况下,可以通过任何合适的方式进行组合,为了避免不必要的重复,本发明对各种可能的组合方式不再另行说明。
此外,本发明的各种不同的实施方式之间也可以进行任意组合,只要其不违背本发明的思想,其同样应当视为本发明所公开的内容。
Claims (10)
1.一种益生菌奶片,其特征在于,由包括以下质量份的原料制得:奶粉20~80份、发酵菌粉5~20份、麦芽糊精1~5份、甜味剂2~6份、微晶纤维素0.2~0.5份、硬脂酸镁0.2~1份、复合维生素0.01~0.02份。
2.根据权利要求1所述的益生菌奶片,其特征在于,所述奶粉为脱脂奶粉。
3.根据权利要求1所述的益生菌奶片,其特征在于,所述发酵菌粉由包括嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、动物双歧杆菌、鼠李糖乳杆菌、罗伊氏乳杆菌中的多种菌种发酵制得。
4.根据权利要求1所述的益生菌奶片,其特征在于,所述发酵菌粉的活菌数为1011~1012cfu/g。
5.根据权利要求1所述的益生菌奶片,其特征在于,所述甜味剂包括阿洛酮糖1~3份、异麦芽酮糖1~3份。
6.根据权利要求1至5中任一项所述的益生菌奶片,其特征在于,所述复合维生素包括质量比为(40~50):1:2的维生素A醋酸酯、维生素D3和维生素C。
7.一种益生菌奶片的制备方法,其特征在于,包括如下步骤:按质量份计,将奶粉20~80份、发酵菌粉5~20份、麦芽糊精1~5份、甜味剂2~6份、微晶纤维素0.2~0.5份、硬脂酸镁0.2~1份、复合维生素0.01~0.02份混合、粉碎、压片后制得。
8.根据权利要求7所述的益生菌奶片的制备方法,其特征在于,所述发酵菌粉的制备方法为:将菌种于37℃活化后接种于培养液中培养3~4h,加入活性保护剂,在~80℃预冻8~12h后真空冷冻干燥,冷冻干燥温度为-40~-50℃,真空度为50~80Mbar,时间为24~48h,
其中,所述菌种包括嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、动物双歧杆菌、鼠李糖乳杆菌、罗伊氏乳杆菌中的多种。
9.根据权利要求8所述的益生菌奶片的制备方法,其特征在于,所述保护剂包括占培养液重量百分比为10~15%的乳糖、0.1~1%谷胱甘肽和0.05~0.08%的甘油。
10.根据权利要求8所述的益生菌奶片的制备方法,其特征在于,所述培养液包括重量百分比为10~20%的脱脂乳粉,其余为无菌水。
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