CN115011650A - 一种药用棕色麦芽糊精的制备方法 - Google Patents
一种药用棕色麦芽糊精的制备方法 Download PDFInfo
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Abstract
一种药用棕色麦芽糊精的制备方法,属于食品制备技术领域,包括以下步骤:A、取淀粉进行预处理,然后加入水中,搅拌均匀后得到淀粉糊;B、向淀粉糊中加入PH调节剂,调节PH至6.0‑7.0,加入淀粉分解酶,搅拌并加热,得到淀粉液化液;C、进行灭酶处理,得到麦芽糊精乳;D、将麦芽糊精乳与焦糖混合,然后添加益生菌进行培养,得到药用棕色麦芽糊精乳;E、药用棕色麦芽糊精乳进行均质、喷雾干燥后得到所述药用棕色麦芽糊精。该方法制得的药用棕色麦芽糊精含有活化的益生菌及其代谢产物,有益于人体肠道,在制作治疗胃病的药物时,可以直接进行添加,降低了制作成本,该制备方法工艺简单,技术难度低,适合放大生产。
Description
技术领域
本发明属于食品制备技术领域,具体涉及一种药用棕色麦芽糊精的制备方法。
背景技术
麦芽糊精是不含游离淀粉的淀粉衍生物,具有粘性大、增稠性强、溶解性好、速溶性佳、载体性好、发酵小、吸潮性低、无异味、甜度低、人体易于消化吸收、低热、低脂肪等特点,作为药用增稠剂和稳定剂,以及作为片剂或冲剂的赋形剂和填充剂在医药工业中被广泛应用。
在制作治疗肠胃的药物过程中,通常需要向药物中添加适量的麦芽糊精与益生菌,因此需要药厂分别购买麦芽糊精与益生菌,提高了购买成本,在制作药物过程中,药厂需要增加工序将益生菌加入其中,增加了制作成本,另外向药品中直接添加益生菌,无法得到益生菌的代谢产物。
发明内容
本发明为了解决上述现有技术中存在的问题,本发明提供了一种药用棕色麦芽糊精的制备方法。本发明制备的药用棕色麦芽糊精中含有活化的益生菌及其代谢产物,有益于人体肠道,药厂在制作治疗胃病的药物时,可以直接添加该麦芽糊精,无需额外购买益生菌,降低了购买成本,同时也无需针对添加益生菌增加工序,降低了制作成本。
可以直接添加该麦芽糊精,无需针对益生菌进行额外的工艺步骤。
本发明采用的具体技术方案是:
一种药用棕色麦芽糊精的制备方法,包括以下步骤:
A、取淀粉进行预处理,然后加入水中,搅拌均匀后得到淀粉糊;
B、向淀粉糊中加入PH调节剂,调节PH至6.0-7.0,然后加入淀粉分解酶,搅拌并加热,得到淀粉液化液;
C、将淀粉液化液进行灭酶处理,得到麦芽糊精乳;
D、待麦芽糊精乳冷却后,向其中添加焦糖,然后向棕色麦芽糊精乳中添加益生菌进行培育,培育后得到药用棕色麦芽糊精乳;
E、将药用棕色麦芽糊精乳进行均质,然后喷雾干燥后制得所述药用棕色麦芽糊精。
进一步的,步骤A中所述淀粉为玉米淀粉、大米淀粉、马铃薯淀粉中的一种或几种,所述淀粉与水的质量比为1:2~3。
进一步的,步骤A中所述预处理指:将淀粉进行干燥、过筛,所述过筛的目数为60-80目。
进一步的,步骤B中所述PH调节剂为柠檬酸、醋酸、酒石酸中的一种。
进一步的,步骤B中所述淀粉分解酶为α-高温淀粉酶,每克淀粉中加入50~70U淀粉分解酶,所述搅拌并加热时,加热温度为90~95℃,加热时间40~60min。
进一步的,步骤C中所述灭酶处理温度为125~140℃,保温时间10~20min。
进一步的,步骤D中所述益生菌种为乳双歧杆菌、保加利亚乳杆菌、干酪乳杆菌、副干酪乳杆菌、植物乳杆菌、长双岐杆菌、婴儿双歧杆菌中的一种或几种,益生菌种加入量为每克淀粉中加入5×105~1×106cfu益生菌。
进一步的,步骤D中所述向棕色麦芽糊精乳中添加益生菌进行培育时,培养时间温度为32~38℃,培养时间为8~12h。
进一步的,步骤D中所述焦糖为焦糖糖浆,所述麦芽糊精乳与焦糖的质量比为500:1~3。
进一步的,步骤E中所述喷雾干燥的温度为35~38℃。
本发明的有益效果是:
1、本发明中,通过优化麦芽糊精的制备工艺,在制备麦芽糊精过程中,加入活化的益生菌,使制得的药用棕色麦芽糊精中包含活化益生菌及其代谢产物,有益于人体肠道,药厂在制作治疗胃病的药物时,可以直接添加该麦芽糊精,无需额外购买益生菌,降低了购买成本,同时也无需针对添加益生菌增加工序,降低了制作成本。
2、本发明中,在进行益生菌培养时,采用灭活的淀粉酶作为氮源,淀粉酶经灭活后,其空间结构改变,使益生菌更容易将淀粉酶中的蛋白质分解成为氨基酸作为其繁殖的营养物质,采用灭活的淀粉酶作为氮源不仅避免了外来蛋白质对产品进行成分污染,还对灭活的淀粉酶进行了废弃资源利用,节约了成本。
3、本发明中,淀粉经淀粉酶水解后会产生部分葡萄糖,而益生菌的培养需要消耗葡萄糖,运用益生菌的培养消耗麦芽糊精中的部分葡萄糖,降低了麦芽糊精的DE值,使最终产品具有高溶解度、低凝沉性、更加容易被人体吸收的特点。
4、本发明中焦糖的添加,一方面是为益生菌的培养提供部分营养物质,促进益生菌的繁殖,另一方面改变最终产品的色泽,提高麦芽糊精的口感,使产品更加有食欲。
具体实施方式
一、具体实施例
实施例1
A、取玉米淀粉进行干燥、过筛,得到粒径小于70目的玉米淀粉,然后加入去离子水中,搅拌均匀后得到淀粉糊,其中玉米淀粉与去离子水的质量比为1:2.5;
B、向淀粉糊中加入柠檬酸,调节PH至7.0,然后每克玉米淀粉中加入α-高温淀粉酶60U,搅拌均匀后在92℃下加热50min,得到淀粉液化液;
C、将淀粉液化液放入高压灭菌锅中,在130℃下加热15min进行灭酶处理,得到麦芽糊精乳;
D、待麦芽糊精乳冷却至室温后,将麦芽糊精乳与焦糖糖浆按质量比为500:2进行混合,然后每克淀粉中添加2×105cfu保加利亚乳杆菌、2×105cfu干酪乳杆菌、2×105cfu副干酪乳杆菌、1×105cfu婴儿双歧杆菌,在封闭容器中以35℃培育10h,培育结束后得到药用棕色麦芽糊精乳;
E、将药用棕色麦芽糊精乳在18℃、压力8MPa的条件下进行均质,然后放入低温喷雾干燥机中以35℃干燥至含水量至4%,喷雾干燥后所得粉末即为药用棕色麦芽糊精。
实施例2
A、取大米淀粉进行干燥、过筛,得到粒径小于60目的大米淀粉,然后加入去离子水中,搅拌均匀后得到淀粉糊,其中大米淀粉与去离子水的质量比为1:2;
B、向淀粉糊中加入醋酸,调节PH至6.0,然后每克大米淀粉中加入α-高温淀粉酶50U,搅拌均匀后在90℃下加热60min,得到淀粉液化液;
C、将淀粉液化液放入高压灭菌锅中,在125℃下加热20min进行灭酶处理,得到麦芽糊精乳;
D、待麦芽糊精乳冷却至室温后,将麦芽糊精乳与焦糖糖浆按质量比为500:1进行混合,然后每克淀粉中添加5×105cfu长双歧杆菌,在封闭容器中以38℃培育8h,培育结束后得到药用棕色麦芽糊精乳;
E、将药用棕色麦芽糊精乳在15℃、压力5MPa的条件下进行均质,然后放入低温喷雾干燥机中以38℃干燥至含水量至5%,喷雾干燥后所得粉末即为药用棕色麦芽糊精。
实施例3
A、取马铃薯淀粉进行干燥、过筛,得到粒径小于80目的马铃薯淀粉,然后加入去离子水中,搅拌均匀后得到淀粉糊,其中马铃薯淀粉与去离子水的质量比为1:3;
B、向淀粉糊中加入酒石酸,调节PH至6.0,然后每克马铃薯淀粉中加入α-高温淀粉酶70U,搅拌均匀后在95℃下加热40min,得到淀粉液化液;
C、将淀粉液化液放入高压灭菌锅中,在140℃下加热10min进行灭酶处理,得到麦芽糊精乳;
D、待麦芽糊精乳冷却至室温后,将麦芽糊精乳与焦糖糖浆按质量比为500:3进行混合,然后每克淀粉中添加5×105cfu乳双歧杆菌、5×105cfu婴儿双歧杆菌,在封闭容器中以32℃培育12h,培育结束后得到药用棕色麦芽糊精乳;
E、将药用棕色麦芽糊精乳在20℃、压力10MPa的条件下进行均质,然后放入低温喷雾干燥机中以36℃干燥至含水量至3%,喷雾干燥后所得粉末即为药用棕色麦芽糊精。
实施例4
A、取大米淀粉和玉米淀粉进行干燥、过筛,得到粒径小于75目的混合淀粉,然后加入去离子水中,搅拌均匀后得到淀粉糊,其中大米淀粉、玉米淀粉、水的质量比为1:1:4.5;
B、向淀粉糊中加入酒石酸,调节PH至7.0,然后每克混合淀粉中加入α-高温淀粉酶65U,搅拌均匀后在93℃下加热55min,得到淀粉液化液;
C、将淀粉液化液放入高压灭菌锅中,在135℃下加热18min进行灭酶处理,得到麦芽糊精乳;
D、待麦芽糊精乳冷却至室温后,将麦芽糊精乳与焦糖糖浆按质量比为500:2.5进行混合,然后每克淀粉中添加2×105cfu乳双歧杆菌、2×105cfu保加利亚乳杆菌、2×105cfu植物乳杆菌,在封闭容器中以34℃培育11h,培育结束后得到益生麦芽糊精乳;
E、将益生麦芽糊精乳在16℃、压力7MPa的条件下进行均质,然后放入低温喷雾干燥机中以38℃干燥至含水量至4%,喷雾干燥后所得粉末即为药用棕色麦芽糊精。
实施例5
A、取玉米淀粉进行干燥、过筛,得到粒径小于65目的玉米淀粉,然后加入去离子水中,搅拌均匀后得到淀粉糊,其中玉米淀粉与去离子水的质量比为1:2.8;
B、向淀粉糊中加入柠檬酸,调节PH至6.0,然后每克玉米淀粉中加入α-高温淀粉酶55U,搅拌均匀后在92℃下加热45min,得到淀粉液化液;
C、将淀粉液化液放入高压灭菌锅中,在128℃下加热12min进行灭酶处理,得到麦芽糊精乳;
D、待麦芽糊精乳冷却至室温后,将麦芽糊精乳与焦糖糖浆按质量比为500:3进行混合,然后每克淀粉中添加4×105cfu保加利亚乳杆菌、4×105cfu植物乳杆菌,在封闭容器中以36℃培育9h,培育结束后得到药用棕色麦芽糊精乳;
E、将药用棕色麦芽糊精乳在18℃、压力6MPa的条件下进行均质,然后放入低温喷雾干燥机中以36℃干燥至含水量至3%,喷雾干燥后所得粉末即为药用棕色麦芽糊精。
对比例1
对比例1与实施例1的区别仅在于,步骤D中不添加焦糖。
对比例2
对比例2与实施例1的区别仅在于,步骤E中喷雾干燥采用喷雾干燥的温度为60℃。
对比例3
A、取玉米淀粉进行干燥、过筛,得到粒径小于70目的玉米淀粉,然后加入去离子水中,搅拌均匀后得到淀粉糊,其中玉米淀粉与去离子水的质量比为1:2.5;
B、向淀粉糊中加入柠檬酸,调节PH至7.0,然后每克玉米淀粉中加入α-高温淀粉酶60U,搅拌均匀后在92℃下加热50min,得到淀粉液化液;
C、将淀粉液化液放入高压灭菌锅中,在130℃下加热15min进行灭酶处理,得到麦芽糊精乳;
D、待麦芽糊精乳冷却至室温后,将麦芽糊精乳与焦糖糖浆按质量比为500:2进行混合,然后每克淀粉中添加2×105cfu灭活保加利亚乳杆菌、2×105cfu灭活干酪乳杆菌、2×105cfu灭活副干酪乳杆菌、1×105cfu灭活婴儿双歧杆菌,得到药用棕色麦芽糊精乳;
E、将药用棕色麦芽糊精乳在18℃、压力8MPa的条件下进行均质,然后放入低温喷雾干燥机中以35℃干燥至含水量至4%,喷雾干燥后所得粉末即为药用棕色麦芽糊精。
二、性能测试
将上述实施例及对比例中配出的药用棕色麦芽糊精性能进行检测,状态、色泽、气味、滋味、DE值、溶解度检测过程严格按照国标GB/T2088.6-2021进行;凝沉性即称干燥样品10g,加蒸馏水溶解,水浴加热1min使其充分溶解,冷却至室温,转移至100ml具塞量筒定容,放置一周,观察其凝沉性,读取下层沉降体积数;乳酸菌含量测试为每克药用棕色麦芽糊精中活化乳酸菌菌落含量。性能测试结果见表1。
表1
如表1所示,该方法制备的麦芽糊精各项性能良好:棕红色粉末状、无正常视力可见杂质,具有麦芽糊精的特有气味,微甜、无异味,溶解度≥99.42%,凝沉性≤0.3%,每克药用棕色麦芽糊精的乳酸菌含量≥2.8×107。
Claims (10)
1.一种药用棕色麦芽糊精的制备方法,其特征在于,包括以下步骤:
A、取淀粉进行预处理,然后加入水中,搅拌均匀后得到淀粉糊;
B、向淀粉糊中加入PH调节剂,调节PH至6.0-7.0,然后加入淀粉分解酶,搅拌并加热,得到淀粉液化液;
C、将淀粉液化液进行灭酶处理,得到麦芽糊精乳;
D、待麦芽糊精乳冷却后,向其中添加焦糖,然后向棕色麦芽糊精乳中添加益生菌进行培育,培育后得到药用棕色麦芽糊精乳;
E、将药用棕色麦芽糊精乳进行均质,然后喷雾干燥后制得所述药用棕色麦芽糊精。
2.根据权利要求1所述的一种药用棕色麦芽糊精的制备方法,其特征在于,步骤A中所述淀粉为玉米淀粉、大米淀粉、马铃薯淀粉中的一种或几种,所述淀粉与水的质量比为1:2~3。
3.根据权利要求1所述的一种药用棕色麦芽糊精的制备方法,其特征在于,步骤A中所述预处理指:将淀粉进行干燥、过筛,所述过筛的目数为60-80目。
4.根据权利要求1所述的一种药用棕色麦芽糊精的制备方法,其特征在于,步骤B中所述PH调节剂为柠檬酸、醋酸、酒石酸中的一种。
5.根据权利要求1所述的一种药用棕色麦芽糊精的制备方法,其特征在于,步骤B中所述淀粉分解酶为α-高温淀粉酶,每克淀粉中加入50~70U淀粉分解酶,所述搅拌并加热时,加热温度为90~95℃,加热时间40~60min。
6.根据权利要求1所述的一种药用棕色麦芽糊精的制备方法,其特征在于,步骤C中所述灭酶处理温度为125~140℃,保温时间10~20min。
7.根据权利要求1所述的一种药用棕色麦芽糊精的制备方法,其特征在于,步骤D中所述益生菌种为乳双歧杆菌、保加利亚乳杆菌、干酪乳杆菌、副干酪乳杆菌、植物乳杆菌、长双岐杆菌、婴儿双歧杆菌中的一种或几种,益生菌种加入量为每克淀粉中加入5×105~1×106cfu益生菌。
8.根据权利要求1所述的一种药用棕色麦芽糊精的制备方法,其特征在于,步骤D中所述向棕色麦芽糊精乳中添加益生菌进行培育时,培养时间温度为32~38℃,培养时间为8~12h。
9.根据权利要求1所述的一种药用棕色麦芽糊精的制备方法,其特征在于,步骤D中所述焦糖为焦糖糖浆,所述麦芽糊精乳与焦糖的质量比为500:1~3。
10.根据权利要求1所述的一种药用棕色麦芽糊精的制备方法,其特征在于,步骤E中所述喷雾干燥的温度为35~38℃。
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