CN115590132A - 一种具有护齿功效的乳酸杆菌固体饮料及其制备方法 - Google Patents
一种具有护齿功效的乳酸杆菌固体饮料及其制备方法 Download PDFInfo
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Abstract
本发明提出了一种具有护齿功效的乳酸杆菌固体饮料,本发明中以番石榴粉、赤藓糖醇、奶油粉、百香果粉、海藻粉和瑞士乳杆菌为主要原料能够显著减少口腔中变形链球菌的数量,防止牙菌斑和龋齿的产生,显著降低牙菌斑评分和牙龈指;还具有对促炎因子的免疫调节作用。
Description
技术领域
本发明涉及乳酸杆菌固体饮料领域,特别涉及具有护齿功效的乳酸杆菌固体饮料及其制备方法。
背景技术
第四次全国口腔健康流行病学调差结果表明,我国3、4、5岁年龄组的乳牙患病率分别为50.8%、63.6%、71.9%,且患龋情况随着年龄的增长而不断加重。婴幼儿期是儿童牙齿健康生长与发育的关键期,乳牙龋病对儿童口腔局部与集体健康均有不良影响。乳牙龋病可引起牙髓炎、根尖周病、颌面部感染等多种危害。乳牙龋坏不及时治疗会引发剧烈疼痛,儿童因为疼痛拒绝进食、哭闹,可导致营养不良;牙髓炎、牙髓症状比较明显,根尖周炎会导致儿童颌骨的感染及颌面部的感染;乳牙龋坏后儿童不敢用患侧咀嚼硬物导致其颌骨发育迟缓,颌面部发育不平衡;牙齿早期脱落,引起恒牙咬合紊乱及咬合发育不均衡导致牙列不齐和乳牙提前脱落还会加重孩子心理负担。现阶段,正畸儿童龋齿防治已备受临床关注,其中预防尤为关键,通过采取口腔综合防治措施期望能降低龋齿发生率。因此,一款能有效预防龋齿,护理口腔健康的产品非常重要。
发明内容
鉴于此,本发明的目的在于提出具有护齿功效的乳酸杆菌固体饮料,解决上述问题。
本发明的技术方案是这样实现的:
一种具有护齿功效的乳酸杆菌固体饮料,按重量份计,番石榴提取物30-50 份、赤藓糖醇30-40份、奶油粉7.5-12份、百香果粉3.8-6.5份、海藻粉3.5-6.0 份和瑞士乳杆菌0.09-1.13份。
进一步的,所述番石榴提取物制备方法包括以下步骤:
(1)将石榴果肉加水粉碎,按石榴果肉质量加入5-7%的果胶酶和1-2%的葡萄糖氧化酶,反应时间为20-30min,反应温度为30-37℃,制得酶解后的石榴果浆;
(2)将酶解后的石榴果浆加入反应釜中,根据酶解后的石榴果浆质量加入 0.8-1.2%的鼠李糖乳杆菌、3-5%的干酪乳杆菌和7-12%的植物乳杆菌,发酵温度为38-42℃,发酵时间为72-96h,收集发酵液,制得番石榴提取物。
进一步的,所述番石榴为红心番石榴。
进一步的,所述奶油粉包括奶油、精炼植物油、乳清粉、牛奶蛋白和磷酸氢二钾。
进一步的,所述百香果粉的制备方法为:
(1)将百香果分为果皮和果肉,取果皮干燥后粉碎,制得百香果果皮粉末;
(2)将百香果果皮粉末加水混合,所述百香果果皮粉末和水的质量比为 1:1.3-1.7,按百香果果皮粉末质量加入0.3-0.5%的纤维素酶和0.5-0.8%的木瓜蛋白酶,控制温度为45-50℃酶解2-3h,制得酶解后的百香果果皮粉末溶液;
(3)将果肉加水搅拌,果肉和水的质量比为1:0.4-0.6,过滤,制得百香果果汁;
(4)将百香果果汁和酶解后的百香果果皮粉末溶液混合,烘干,制得百香果粉。
进一步的,所述奶油粉按照重量份计,由6-8份奶油、1-2份精炼植物油、 5-7份乳清粉、4-5份牛奶蛋白和0.5-1份磷酸氢二钾。
进一步的,所述海藻粉的制备方法为:
(1)将海藻烘干、粉碎,收集海藻粉末;
(2)将海藻粉末和水混合,使用柠檬酸调节pH值为2.8-3.0,提取温度为 70-80℃,提取时间为60-70min,制得海藻酸处理溶液;
(3)将海藻酸处理溶液使用浓度为1mol/L的氢氧化钠溶液调节pH值为 7.5-8.5,浸泡时间为20-30min,浸泡结束使用浓度为0.5mol/L的盐酸溶液调节 pH值为6.8-7.2,制得海藻溶液;
(4)根据海藻溶液质量加入0.08-0.15%的褐藻裂解酶进行酶解,酶解时间为30-40min,酶解温度为28-30℃,将酶解后的海藻溶液烘干,制得成品。
进一步的,步骤(1)中,所述石榴果肉和水的质量比为1:2.5-3.5。
进一步的,步骤(2)中,所述海藻粉末和水质量比为1:2-3。
进一步的,步骤(4)中,所述烘干为微波真空干燥,真空度为2-3kPa,微波功率为6-8W/g,烘干至海藻粉含水率为3.5-4%。
与现有技术相比,本发明的有益效果为:
本发明中以番石榴粉、赤藓糖醇、奶油粉、百香果粉、海藻粉和瑞士乳杆菌为主要原料能够显著减少口腔中变形链球菌的数量,防止牙菌斑和龋齿的产生,显著降低牙菌斑评分和牙龈指;还具有对促炎因子的免疫调节作用。
番石榴和百香果是热带、亚热带地区特有的水果,果实营养价值高,含大量钾、胡萝卜素、维生素C和果胶等,风味独特,能够让人群更容易接受,并且具有收敛作用,促进钙的沉积。本发明番石榴和百香果采用特有的工艺进行制备番石榴提取物和百香果粉,能够提高固体饮料的使用效果。海藻粉以天然海藻为主要原料制成,含有天然的综合矿物质,主要是富含钙和镁,且吸收率达到99%,能够坚固牙齿。本发明海藻粉的制备方法能够降低海藻粉的粘度、和提高海藻酸的含量,提高成品的溶解性,赤藓糖醇的加入,成功避免了糖分的过量食用导致肥胖、蛀牙等问题的发生。
附图说明
图1实施例1制得的成品检测报告。
具体实施方式
为了更好理解本发明技术内容,下面提供具体实施例,对本发明做进一步的说明。
本发明实施例所用的实验方法如无特殊说明,均为常规方法。
本发明实施例所用的材料、试剂等,如无特殊说明,均可从商业途径得到。
本发明实施例中选用干酪乳杆菌保藏编号为CCTCC AB 2013356;植物乳杆菌保藏编号为CCTCC AB 206130;鼠李糖乳杆菌保藏编号为CCTCC HB 20082747。
本发明中番石榴提取物的制备方法为:
(1)将红心石榴果肉加水粉碎,所述红心石榴果肉和水的质量比为1:3,按石榴果肉质量加入6%的果胶酶和1.5%的葡萄糖氧化酶,反应时间为25min,反应温度为33℃,制得酶解后的石榴果浆;
(2)将酶解后的石榴果浆加入反应釜中,根据酶解后的石榴果浆质量加入 1%的鼠李糖乳杆菌、4%的干酪乳杆菌和10%的植物乳杆菌,发酵温度为40℃,发酵时间为80h,收集发酵液,制得番石榴提取物。
所述百香果粉的制备方法为:
(1)将百香果分为果皮和果肉,取果皮干燥后粉碎,制得百香果果皮粉末;
(2)将百香果果皮粉末加水混合,所述百香果果皮粉末和水的质量比为 1:1.3-1.7,按百香果果皮粉末质量加入0.4%的纤维素酶和0.6%的木瓜蛋白酶,控制温度为45℃酶解3h,制得酶解后的百香果果皮粉末溶液;
(3)将果肉加水搅拌,果肉和水的质量比为1:0.5,过滤,制得百香果果汁;
(4)将百香果果汁和酶解后的百香果果皮粉末溶液混合,烘干,制得百香果粉。
所述海藻粉的制备方法为:
(1)将海藻烘干、粉碎,收集海藻粉末;
(2)将海藻粉末和水混合,所述海藻粉末和水质量比为1:2.5,使用柠檬酸调节pH值为2.8-3.0,提取温度为75℃,提取时间为70min,制得海藻酸处理溶液;
(3)将海藻酸处理溶液使用浓度为1mol/L的氢氧化钠溶液调节pH值为8,浸泡时间为30min,浸泡结束使用浓度为0.5mol/L的盐酸溶液调节pH值为7,制得海藻溶液;
(4)根据海藻溶液质量加入0.11%的褐藻裂解酶进行酶解,酶解时间为 40min,酶解温度为30℃,将酶解后的海藻溶液烘干,所述烘干为微波真空干燥,真空度为2.5kPa,微波功率为7W/g,烘干至海藻粉含水率为3.8%制得成品。
实施例1
1、按重量份计,称取番石榴提取物40份、赤藓糖醇35份、奶油粉10份、百香果粉5份、海藻粉5份和瑞士乳杆菌0.94份,所述奶油粉由7份奶油、1.5 份精炼植物油、6份乳清粉、4.5份牛奶蛋白和0.8份磷酸氢二钾,备用。
实施例2
1、按重量份计,称取番石榴提取物30份、赤藓糖醇30份、奶油粉7.5份、百香果粉3.8份、海藻粉3.5份和瑞士乳杆菌0.09份,所述奶油粉由8份奶油、 1份精炼植物油、5份乳清粉、4份牛奶蛋白和0.5份磷酸氢二钾,备用。
实施例3
1、按重量份计,称取番石榴提取物50份、赤藓糖醇40份、奶油粉12份、百香果粉6.5份、海藻粉6.0份和瑞士乳杆菌1.13份,所述奶油粉由8份奶油、 2份精炼植物油、7份乳清粉4-5份牛奶蛋白和1份磷酸氢二钾,备用。
对比例1
番石榴提取物制备方法为:将红心番石榴粉碎烘干,制得番石榴粉;
百香果粉制备方法为:将百香果粉碎烘干,制得百香果粉;
海藻粉制备方法为:将海藻烘干粉碎,制得海藻粉。
按重量份计,称取番石榴提取物40份、赤藓糖醇35份、奶油粉10份、百香果粉5份、海藻粉5份和瑞士乳杆菌0.94份,所述奶油粉由7份奶油、1.5 份精炼植物油、6份乳清粉、4.5份牛奶蛋白和0.8份磷酸氢二钾,备用。
实施例1-3和对比例1的乳酸杆菌固体饮料制备方法为:
将原料混合,粉碎物料可以全部通过20目筛网,使用混料器混料60min,混料温度为30℃。
试验例1
随机抽取150名7-14岁健康儿童,分为三组,分别为实施例1、对比例1 和对照组。使用14天,记录牙菌斑指数(PLI)、变性链球菌变化,变性链球菌检测方法PCR扩增方法;牙菌斑采用牙菌斑显示剂进行检测。
降低率(%)=(试验前采样数据-第15天采样数据)/试验前采样数据×100
食用方法:取2g加入50mL温水混合。
实验结果表明,本发明能够显著减少口腔中变形链球菌的数量,防止牙菌斑和龋齿的产生。对比例1改变番石榴提取物、百香果粉和海藻粉的制备方法,导致固体饮料的护齿效果下降,本发明中番石榴提取物得到的发酵产物和菌种的次级代谢物能够有效预防牙菌斑和龋齿的产生,本发明的海藻粉有利于使用人群吸收海藻中的钙和镁等营养成分,促进钙沉积,达到坚固牙齿的目的,同时降低海藻粉的粘度,促进产品溶解。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (9)
1.一种具有护齿功效的乳酸杆菌固体饮料,其特征在于,按重量份计,番石榴提取物30-50份、赤藓糖醇30-40份、奶油粉7.5-12份、百香果粉3.8-6.5份、海藻粉3.5-6.0份和瑞士乳杆菌0.09-1.13份。
2.如权利要求1所述的具有护齿功效的乳酸杆菌固体饮料,其特征在于,所述番石榴提取物制备方法包括以下步骤:
(1)将石榴果肉加水粉碎,按石榴果肉质量加入5-7%的果胶酶和1-2%的葡萄糖氧化酶,反应时间为20-30min,反应温度为30-37℃,制得酶解后的石榴果浆;
(2)将酶解后的石榴果浆加入反应釜中,根据酶解后的石榴果浆质量加入0.8-1.2%的鼠李糖乳杆菌、3-5%的干酪乳杆菌和7-12%的植物乳杆菌,发酵温度为38-42℃,发酵时间为72-96h,收集发酵液,制得番石榴提取物。
3.如权利要求1所述的具有护齿功效的乳酸杆菌固体饮料,其特征在于,所述奶油粉包括奶油、精炼植物油、乳清粉、牛奶蛋白和磷酸氢二钾。
4.如权利要求1所述的具有护齿功效的乳酸杆菌固体饮料,其特征在于,所述百香果粉的制备方法为:
(1)将百香果分为果皮和果肉,取果皮干燥后粉碎,制得百香果果皮粉末;
(2)将百香果果皮粉末加水混合,所述百香果果皮粉末和水的质量比为1:1.3-1.7,按百香果果皮粉末质量加入0.3-0.5%的纤维素酶和0.5-0.8%的木瓜蛋白酶,控制温度为45-50℃酶解2-3h,制得酶解后的百香果果皮粉末溶液;
(3)将果肉加水搅拌,果肉和水的质量比为1:0.4-0.6,过滤,制得百香果果汁;
(4)将百香果果汁和酶解后的百香果果皮粉末溶液混合,烘干,制得百香果粉。
5.如权利要求3所述的具有护齿功效的乳酸杆菌固体饮料,其特征在于,所述奶油粉按照重量份计,由6-8份奶油、1-2份精炼植物油、5-7份乳清粉、4-5份牛奶蛋白和0.5-1份磷酸氢二钾。
6.如权利要求3所述的具有护齿功效的乳酸杆菌固体饮料,其特征在于,所述海藻粉的制备方法为:
(1)将海藻烘干、粉碎,收集海藻粉末;
(2)将海藻粉末和水混合,使用柠檬酸调节pH值为2.8-3.0,提取温度为70-80℃,提取时间为60-70min,制得海藻酸处理溶液;
(3)将海藻酸处理溶液使用浓度为1mol/L的氢氧化钠溶液调节pH值为7.5-8.5,浸泡时间为20-30min,浸泡结束使用浓度为0.5mol/L的盐酸溶液调节pH值为6.8-7.2,制得海藻溶液;
(4)根据海藻溶液质量加入0.08-0.15%的褐藻裂解酶进行酶解,酶解时间为30-40min,酶解温度为28-30℃,将酶解后的海藻溶液烘干,制得成品。
7.如权利要求2所述的具有护齿功效的乳酸杆菌固体饮料,其特征在于,步骤(1)中,所述石榴果肉和水的质量比为1:2.5-3.5。
8.如权利要求6所述的具有护齿功效的乳酸杆菌固体饮料,其特征在于,步骤(2)中,所述海藻粉末和水质量比为1:2-3。
9.如权利要求6所述的具有护齿功效的乳酸杆菌固体饮料,其特征在于,步骤(4)中,所述烘干为微波真空干燥,真空度为2-3kPa,微波功率为6-8W/g,烘干至海藻粉含水率为3.5-4%。
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