CN116058492A - Mannanase-containing food additive and preparation method and application thereof - Google Patents

Mannanase-containing food additive and preparation method and application thereof Download PDF

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Publication number
CN116058492A
CN116058492A CN202310115286.7A CN202310115286A CN116058492A CN 116058492 A CN116058492 A CN 116058492A CN 202310115286 A CN202310115286 A CN 202310115286A CN 116058492 A CN116058492 A CN 116058492A
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complex enzyme
maltodextrin
mannanase
food additive
containing food
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陈国安
杨盛荣
张显久
赵樾
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SOUTHERN YANGZE UNIVERSITY BIOTECH
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SOUTHERN YANGZE UNIVERSITY BIOTECH
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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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Abstract

The application relates to the field of food additives, and particularly discloses a mannanase-containing food additive, a preparation method and application thereof. A mannanase-containing food additive consists of the following raw materials in parts by weight: maltodextrin immobilized complex enzyme, 6-gingerol, tea polyphenol and almond oil; the maltodextrin immobilized complex enzyme is prepared by embedding maltodextrin serving as a wall material and complex enzyme serving as a core material according to the weight ratio of (120-180); the complex enzyme comprises mannanase, beta-mannosidase and alpha-galactosidase; the maltodextrin is used for coating the complex enzyme, and the complex enzyme can stably exist in the bean product under the action of the almond oil, so that the diarrhea problem easily caused by the bean product is solved; meanwhile, under the action of 6-gingerol and tea polyphenol, the soybean products have better antioxidation effect, so that the soybean products have longer shelf life.

Description

Mannanase-containing food additive and preparation method and application thereof
Technical Field
The application relates to the field of food additives, in particular to a mannanase-containing food additive, a preparation method and application thereof.
Background
The bean product is food prepared from beans such as soybean, small bean, broad bean, etc. as main raw materials. The bean products contain rich dietary fibers, high-quality vegetable proteins and other nutrient components, and the national balance diet pagoda suggests that urban and rural residents in China should take about 40 g of soybean or the product thereof on average every day. However, the gastrointestinal sensitive people are difficult to digest and absorb bean products, and the problems of flatulence, abdominal pain and the like are easy to occur under the action of intestinal flora. Thus, the development of bean products is severely limited.
In the related art, mannase can be used in soybean meal feed to release nutrients, microelements and the like combined with the mannase, promote digestion and absorption of nutrients, reduce intestinal viscosity and prevent diarrhea of animals. However, the applicant applied mannanases in bean products, and found that: the mannanase is difficult to exert enzymolysis effect in bean products, and adverse reactions such as abdominal distension and abdominal pain still easily occur when a small amount of bean products are eaten by gastrointestinal sensitive people, and the occurrence rate of the adverse reactions is up to more than 95%.
In view of the above problems, how to enable mannanases to effectively exert their effects, so that edible bean products for gastrointestinal sensitive people are still a problem to be solved in the industry.
Disclosure of Invention
In order to solve the problems, the application provides a mannanase-containing food additive, and a preparation method and application thereof, so that the possibility of adverse reactions such as abdominal distension and abdominal pain is remarkably reduced when a gastrointestinal sensitive population eats bean products.
In a first aspect, the present application provides a mannanase-containing food additive, which adopts the following technical scheme: a mannanase-containing food additive consists of the following raw materials in parts by weight:
60-80 parts of maltodextrin immobilized complex enzyme, 5-15 parts of 6-gingerol, 15-25 parts of tea polyphenol and 20-40 parts of almond oil;
the maltodextrin immobilized complex enzyme is prepared by embedding maltodextrin serving as a wall material and complex enzyme serving as a core material according to the weight ratio of (1.2-1.8);
the complex enzyme comprises mannanase, beta-mannosidase and alpha-galactosidase.
By adopting the technical scheme, the beta-mannase, the mannosidase and the alpha-galactosidase are taken as main components of the compound enzyme and are coated in the maltodextrin, and the maltodextrin can be taken as a protective film, so that the compound enzyme is isolated from heavy metal ions (such as iron ions), antioxidants and other components in the bean products, and the possibility of inactivation of the compound enzyme is reduced.
The maltodextrin main chain is connected by alpha- (1, 4) glycosidic bond, and can be hydrolyzed under the action of salivary amylase, so that the compound enzyme coated inside is released, and the pH value in the oral cavity is in the range of 6-7.1, thereby being capable of facilitating the subsequent enzymolysis of oligosaccharide of the bean products by the compound enzyme.
Beta-mannase, mannosidase and alpha-galactosidase have a synergistic effect on the aspect of enzymolysis of oligosaccharide (such as soybean oligosaccharide and mannosan) of bean products, so that beta-1, 4-mannosidic bond on a mannosan main chain is broken and degraded into mannooligosaccharide and/or mannosan, and soybean oligosaccharide is degraded into sucrose, raffinose and stachyose; the enzymolysis of the complex enzyme can change indigestible oligosaccharide into easily absorbable micromolecular oligosaccharide and/or monosaccharide, reduce the possibility of bad symptoms of the bean products eaten by gastrointestinal sensitive people, be beneficial to the proliferation of gastrointestinal probiotics of human bodies and improve the intake of nutrient components in the bean products by human bodies.
The almond oil is used as a solvent, so that maltodextrin is not easily influenced by moisture in bean products, and the maltodextrin can stably coat the complex enzyme; meanwhile, the almond oil contains a large amount of unsaturated fatty acid, so that the cholesterol reducing effect of the bean product can be enhanced.
In addition, 6-gingerol and tea polyphenol are added in the soybean milk beverage, and have synergistic effects in terms of antioxidation and antibiosis, so that the possibility of oxidative deterioration of soybean products and almond oil and the breeding of substances such as escherichia coli, staphylococcus aureus and the like can be reduced, and the shelf life of the soybean products can be prolonged. The 6-gingerol can promote gastrointestinal peristalsis and exhaust gas of human bodies, and further reduce the possibility of occurrence of adverse symptoms.
Meanwhile, the faint scent in the almond oil can neutralize the pungent smell of the 6-gingerol, and the 6-gingerol has almost no influence on the aroma and the taste of the bean product at the addition amount, so that the sensory evaluation score of the bean product is excellent.
In conclusion, the food additive prepared by the application acts on the bean product, so that the nutritional value of the bean product can be improved, the absorption of human bodies to the nutritional ingredients in the bean product is promoted, meanwhile, the bean product can be eaten by gastrointestinal sensitive people for a long time, and adverse symptoms such as abdominal distension, diarrhea and the like are not easy to occur during eating.
Optionally, the preparation steps of the maltodextrin immobilized complex enzyme are as follows:
weighing maltodextrin and complex enzyme, placing in water, and mixing uniformly;
controlling the air inlet temperature at 140-200deg.C, the feeding concentration at 2-10%, the feeding flow rate at 0.2-0.6L/h and the air inlet flow rate at 20-40m 3 And (h) performing spray drying to obtain the maltodextrin immobilized complex enzyme.
By adopting the technical scheme, maltodextrin molecules rapidly lose water in the spray drying process, and the compound enzyme is coated to form spherical particles. In the parameter range, the coating rate of maltodextrin on the complex enzyme is higher, so that the enzymolysis of the complex enzyme in the later stage is facilitated.
Preferably, the maltodextrin has a DE value of 35 to 40.
By adopting the technical scheme, the DE value represents the enzymolysis degree of the maltodextrin, the higher the DE value is, the higher the enzymolysis degree is, and when the DE value of the maltodextrin is within the range, the viscosity of the maltodextrin is moderate, and the embedding effect of the maltodextrin on the complex enzyme is better.
Preferably, the beta-mannase, mannosidase and alpha-galactosidase in the complex enzyme are compounded according to the weight ratio of 1 (0.2-0.6) to 1-2.
By adopting the technical scheme, the soybean oligosaccharide and the mannanase substrate are firstly decomposed into galactose branched short-chain oligomers under the action of the beta-mannanase, and the mannanase acts on the non-reducing terminal to further degrade the substrate, so that the catalytic degradation of the alpha-galactose glycanase is more facilitated; therefore, the weight ratio of each component in the complex enzyme is adjusted, and the enzymolysis effect of the complex enzyme is optimal at the weight ratio, so that the possibility of occurrence of adverse symptoms can be further reduced.
Preferably, the complex enzyme further comprises beta-glucosidase, and the weight ratio of the beta-glucosidase to the beta-mannase is (0.4-0.8): 1.
By adopting the technical scheme, the beta-glucosidase can further hydrolyze oligosaccharide enzymolysis products in the bean products, so that the oligosaccharide in the bean products can be rapidly hydrolyzed without affecting maltodextrin.
Preferably, in the preparation step of the maltodextrin immobilized complex enzyme, the air inlet temperature is controlled to be 140-160 ℃, the feeding concentration is controlled to be 8-10%, the feeding flow is controlled to be 0.4-0.6L/h, and the air inlet flow is controlled to be 30-40m 3 /h。
In a second aspect, the present application provides a method for preparing a mannanase-containing food additive, which adopts the following technical scheme:
a preparation method of a mannanase-containing food additive comprises the following steps:
and weighing the maltodextrin immobilized complex enzyme, the 6-gingerol, the tea polyphenol and the almond oil according to the formula amount, and stirring and blending to obtain the mannanase-containing food additive.
By adopting the technical scheme, the prepared mannanase-containing food additive has good enzymolysis activity, excellent stability and stable existence in bean products; the compound enzyme is released in the oral cavity, so that the oligosaccharide in the bean product is subjected to enzymolysis, and the possibility of adverse reaction of the bean product eaten by gastrointestinal sensitive people is reduced.
In a third aspect, the present application provides an application of a mannanase-containing food additive, which adopts the following technical scheme:
the application of the mannanase-containing food additive comprises the following steps:
adding a food additive containing mannanase into bean product; wherein the addition amount of the mannanase-containing food additive is 5-10wt% of the weight of the bean product.
By adopting the technical scheme, the possibility of bad symptoms of the soybean products for gastrointestinal sensitive people can be obviously reduced by adding the food additive into the soybean products, and the soybean products can have longer shelf life.
In summary, the present application has the following beneficial effects:
the maltodextrin is adopted to fix the complex enzyme, the complex enzyme comprises mannase, beta-mannosidase and alpha-galactosidase, the complex enzyme has a synergistic effect in the aspect of enzymolysis of soybean oligosaccharide and mannase, and the complex enzyme can keep excellent enzyme activity through the protection effect of the maltodextrin, so that gastrointestinal sensitive people can not easily suffer from bad symptoms of abdominal distension and abdominal pain when eating bean products.
The application also uses the 6-gingerol, the tea polyphenol and the almond oil as main components of the food additive, the 6-gingerol and the tea polyphenol play a role in synergism in antioxidation and bacteriostasis, and meanwhile, the 6-gingerol can promote intestinal tract exhaust and reduce the possibility of abdominal distension; the almond oil can isolate the influence of moisture on the maltodextrin immobilized complex enzyme, so that the wall maltodextrin maintains good stability.
Detailed Description
The mannans form gel in the intestines and stomach of a human body, so that the content of the digestive tract has higher viscosity, and the absorption rate of the intestines and stomach to nutrients is reduced. Meanwhile, non-starch polysaccharide such as mannan which is difficult to digest is easy to interact with microbial flora at the rear end of the digestive tract, so that anaerobic fermentation is caused, and microorganisms such as clostridium sporogenes secrete harmful substances, so that gastrointestinal dysfunction of a human body is caused. At present, mannase is generally used as a feed additive, and can perform enzymolysis, and components such as mannase are degraded into micromolecular oligosaccharides, so that monogastric animals can absorb nutrient components in digestive soybean meal. However, there is no description about the method, and mannanase is added into bean products as a food additive to perform enzymolysis, so that the bean products can be eaten by gastrointestinal sensitive people, and adverse reactions such as abdominal distension and abdominal pain are avoided.
The applicant tries to directly add mannanase into bean products, and finds that mannanase is difficult to exert enzymolysis effect in bean products, and through actual detection, 95% of gastrointestinal sensitive people cannot continuously eat 10g of bean products for one week every day, and adverse reactions such as abdominal distension and the like can occur in less than one week.
In view of the above, the applicant has further studied to find that: iron ions contained in the bean product and the added antioxidant have a strong enzyme activity inhibition effect on the mannanase, so that the enzymolysis effect of the mannanase on the bean product is poor, and effective enzymolysis is difficult to perform. The soybean products are still difficult to eat by gastrointestinal sensitive people.
In view of the above, the present applicant has attempted to embed a complex enzyme such as mannanase, mannosidase, and α -galactosidase with maltodextrin as a wall material. The maltodextrin is used as a protective film to isolate the influence of external antioxidants, iron ions and other heavy metal ions, so that the compound enzyme always maintains higher enzyme activity in the bean products, and the enzymolysis of oligosaccharides such as mannans, soybean oligosaccharides and the like into small molecular monosaccharides or oligosaccharides in the later bean products is facilitated.
Mannanase, mannosidase and alpha-galactosidase in the composition of the complex enzyme have a synergistic effect in the aspect of oligosaccharide enzymolysis: the soybean oligosaccharide and the mannanase substrate are firstly decomposed into galactose branched short-chain oligomers under the action of beta-mannanase, and mannosidase acts on the non-reducing terminal to further degrade the substrate, so that the catalytic degradation of alpha-galactose glycanase is facilitated. The oligosaccharides in the bean product are fully decomposed into small-molecule mono-or oligosaccharides.
Furthermore, the natural antioxidants 6-gingerol and tea polyphenol are used in the application, and on one hand, the natural antioxidants are rich in active antioxidant components, so that the synergistic effect can be achieved in the antioxidant aspect; meanwhile, the 6-gingerol can promote gastrointestinal peristalsis and exhaust gas of human bodies, and further reduce the possibility of occurrence of adverse symptoms.
The almond oil is used as a solvent, so that maltodextrin is not easily influenced by moisture in bean products, and the maltodextrin can stably coat the complex enzyme; meanwhile, the almond oil contains a large amount of unsaturated fatty acid, so that the cholesterol reducing effect of the bean product can be enhanced. The faint scent in the almond oil can neutralize the pungent smell of the 6-gingerol, and the 6-gingerol has almost no influence on the aroma and the taste of the bean product at the addition amount, so that the sensory evaluation score of the bean product is excellent.
The raw material sources of the following preparation examples, examples and comparative examples are as follows unless otherwise specified.
Maltodextrin is obtained by hydrolyzing corn starch, and the enzymolysis degree is controlled to control DE values to be 20, 35, 40 and 45 respectively;
beta-mannanase: food grade, enzyme activity of 10-40 ten thousand;
mannosidase: food grade, enzyme activity of 5-10 ten thousand;
alpha-galactosidase: food grade, enzyme activity of 1-10 ten thousand;
beta-glucosidase: food grade, enzyme activity 10-30 ten thousand;
6-gingerol, tea polyphenol and almond oil are all self-made products.
Preparation example of maltodextrin immobilized complex enzyme
Preparation example 1
The maltodextrin immobilized complex enzyme is prepared according to the following steps:
1kg of maltodextrin and 1.2kg of complex enzyme are weighed and added into deionized water to prepare a mixed solution with the concentration of 2wt% (2 wt% refers to the total weight concentration of the maltodextrin and the complex enzyme);
maltodextrin has a DE value of 20;
the complex enzyme is prepared by compounding beta-mannase, mannosidase and alpha-galactosidase according to the weight ratio of 1:0.2:1; controlling the air inlet temperature to 200 ℃, the feeding concentration to 2wt%, the feeding flow to 0.2L/h and the air inlet flow to 20m 3 And (h) performing spray drying to obtain the maltodextrin immobilized complex enzyme.
PREPARATION EXAMPLES 2-3
The maltodextrin immobilized complex enzyme is different from the preparation example 1 in that: the weight ratio of maltodextrin to complex enzyme is different, and the specific steps are as follows:
the weight ratio of maltodextrin to complex enzyme in preparation example 2 is 1:1.5;
the weight ratio of maltodextrin to complex enzyme in preparation example 3 was 1:1.8.
Preparation examples 4 to 6
The maltodextrin immobilized complex enzyme is different from the preparation example 2 in that: the DE values of maltodextrins differ, in particular as follows:
the DE value of maltodextrin in preparation 4 was 35;
the DE value of maltodextrin in preparation 5 was 40;
the DE value of maltodextrin in preparation 6 was 45.
Preparation examples 7 to 8
The maltodextrin immobilized complex enzyme differs from that of preparation example 5 in the composition of the complex enzyme, specifically as follows:
the complex enzyme in the preparation example 7 is prepared by compounding beta-mannase, mannosidase and alpha-galactosidase according to the weight ratio of 1:0.4:1;
the complex enzyme in the preparation example 8 is prepared by compounding beta-mannase, mannosidase and alpha-galactosidase according to the weight ratio of 1:0.6:1;
the complex enzyme in the preparation example 9 is prepared by compounding beta-mannase, mannosidase and alpha-galactosidase according to the weight ratio of 1:0.6:1.5;
the complex enzyme in preparation example 10 is prepared by compounding beta-mannase, mannosidase and alpha-galactosidase according to a weight ratio of 1:0.6:2.
Preparation examples 11 to 12
The maltodextrin immobilized complex enzyme is different from the preparation example 9 in that beta-glucosidase is also added into the complex enzyme, and the weight ratio of the beta-glucosidase to the beta-mannase is different, specifically as follows:
the weight ratio of beta-glucosidase to beta-mannase in preparation example 11 was 0.4:1;
the weight ratio of beta-glucosidase to beta-mannase in preparation example 12 was 0.8:1.
Preparation examples 13 to 14
The maltodextrin immobilized complex enzyme differs from that of preparation example 12 in the spray drying parameters, specifically as follows:
in preparation example 13, the inlet air temperature is controlled at 160 ℃, the feed concentration is 8%, the feed flow rate is 0.4L/h, and the inlet air flow rate is 30m 3 /h；
In preparation example 14, the inlet air temperature is controlled at 140 ℃, the feed concentration is 10%, the feed flow rate is 0.6L/h, and the inlet air flow rate is 40m 3 /h。
Preparation of comparative example
Preparation of comparative example 1
The maltodextrin immobilized complex enzyme is different from the preparation example 1 in that: the composition of the complex enzyme is different, and the specific steps are as follows:
the complex enzyme is compounded by beta-mannase and mannosidase according to the weight ratio of 1:0.2.
Preparation of comparative example 2
The maltodextrin immobilized complex enzyme is different from the preparation example 1 in that: the composition of the complex enzyme is different, and the specific steps are as follows:
the complex enzyme is prepared by compounding beta-mannase and alpha-galactosidase according to the weight ratio of 1:1.
Preparation of comparative example 3
The maltodextrin immobilized complex enzyme is different from the preparation example 1 in that: the composition of the complex enzyme is different, and the specific steps are as follows:
the compound enzyme is prepared by compounding mannosidase and alpha-galactosidase according to the weight ratio of 0.2:1.
Examples
Example 1
A mannanase-containing food additive comprises the following components: 60g of maltodextrin immobilized complex enzyme prepared in preparation example 1, 5g of 6-gingerol, 15g of tea polyphenol and 20g of almond oil;
the preparation method comprises the following preparation steps:
preparing and weighing raw materials according to the formula; adding maltodextrin immobilized complex enzyme, 6-gingerol and tea polyphenol into oleum Armeniacae amarum, stirring and blending to obtain mannanase-containing food additive.
Examples 2 to 14
A mannanase-containing food additive differs from example 1 in that: the sources of maltodextrin immobilized complex enzymes are different and specific sources are shown in Table 1 below.
TABLE 1 sources of maltodextrin immobilized complex enzymes
Examples Source Examples Source
Example 1 Preparation example 1 Example 8 Preparation example 8
Example 2 Preparation example 2 Example 9 Preparation example 9
Example 3 Preparation example 3 Example 10 Preparation example 10
Example 4 Preparation example 4 Example 11 PREPARATION EXAMPLE 11
Example 5 Preparation example 5 Example 12 Preparation example 12
Example 6 Preparation example 6 Example 13 Preparation example 13
Example 7 Preparation example 7 Example 14 PREPARATION EXAMPLE 14
Examples 15 to 20
A mannanase-containing food additive differing from example 14 in that: the weight of each raw material was varied, and the specific weight is shown in table 2 below.
TABLE 2 weight of the various raw materials
Figure BDA0004078340130000071
Figure BDA0004078340130000081
Comparative example
Comparative examples 1 to 3
A food additive differs from example 1 in that the maltodextrin immobilized complex enzyme is derived from the following sources:
the maltodextrin immobilized complex enzyme of comparative example 1 is derived from the preparation of comparative example 1;
the maltodextrin immobilized complex enzyme of comparative example 2 is derived from the preparation of comparative example 2;
the maltodextrin immobilized complex enzyme of comparative example 3 was derived from the preparation of comparative example 3.
Comparative example 4
A food additive differs from example 1 in that 27g of beta-mannanase, 6g of mannosidase and 27g of alpha-galactosidase are used instead of 60g of maltodextrin immobilized complex enzyme.
Comparative example 5
A food additive is different from example 1 in that 6-gingerol is replaced by maltodextrin immobilized complex enzyme of equal mass.
Comparative example 6
A food additive is different from example 1 in that tea polyphenol is replaced by maltodextrin immobilized complex enzyme of equal quality.
Application example
Application example 1
A natto tablet is prepared by the following steps:
taking 1kg of natto powder, 300g of starch and 100g of sugar powder, sieving with a 250-mesh sieve, adding 5g of the food additive prepared in the example 1 after uniformly mixing, and pressing Cheng Nadou tablets, wherein the weight of each tablet is 1g.
Application example 2
Natto tablet differs from application example 1 in that the food additive was added in an amount of 10g.
Application examples 3 to 21 and application comparative examples 1 to 6
Natto tablets differ from application example 2 in the sources of the food additives, and the specific sources are shown in Table 3 below.
TABLE 3 sources of food additives
Figure BDA0004078340130000082
Figure BDA0004078340130000091
Performance test
Gastrointestinal efficacy detection:
200 volunteers with symptoms of dyspepsia, constipation, listlessness, and debilitation were randomly selected, and the ages of men and women were 35+ -6 years. The natto tablets prepared in the application example and the application comparative example were orally taken for 14 days at a dose of 6 g/day. The natto formula tablet is taken orally, normal diet is realized, no other lactobacillus beverage is used, no bad symptoms such as abdominal pain, diarrhea and the like are generated within 14 days, and the effective rate is calculated;
effective% = number without adverse symptoms/total number x 100%.
Microbial index:
the natto tablets prepared in application examples 1 to 21 and comparative examples 1 to 6 were stored at 4℃and 50% humidity for 48 hours, and then subjected to detection of microorganism detection index and detection of peroxide value:
Figure BDA0004078340130000092
detection result
TABLE 4 sensory index test results of application examples 1-21 and application comparative examples 1-6
Figure BDA0004078340130000093
Figure BDA0004078340130000101
TABLE 5 microbial indicator test results of application examples 1-21 and application comparative examples 1-6
Figure BDA0004078340130000102
Figure BDA0004078340130000111
Note that: after 20 professionals with sensory evaluation qualification carry out tasting on the application examples 1-21 respectively, no obvious pungent smell appears in the natto tablet, and the taste is good. In contrast, in comparative example 6, a clear pungent odor appeared, and the mouthfeel was reduced.
As can be seen from the combination of application examples 1 and application comparative examples 1 to 3 and tables 4 to 5, the lack of any one enzyme in the complex enzyme results in poor absorption effect on natto tablets by gastrointestinal sensitive people, and the experiment staff who can continuously take the complex enzyme for 14 days does not exceed 65%, while the experiment staff who can continuously take the complex enzyme for 14 days does not exceed 79% under the combined action of the three enzymes in application example 1.
As can be seen in combination with application example 1 and application comparative example 4 and with tables 4 to 5, the complex enzyme was not coated with maltodextrin, and it was easily inactivated, resulting in only 23.0% of the experimenters who could take for 14 days continuously, indicating that: it is difficult to effectively coat complex enzymes only with almond oil, and complex enzymes need to be stably present in natto tablets under the combined action of maltodextrin and almond oil.
As can be seen from the combination of application example 1 and application comparative examples 5 to 6 and tables 4 to 5, the addition of only 6-gingerol or only tea polyphenol easily resulted in a high peroxide value of the natto tablet, and the colony count increased, indicating that: 6-gingerol and tea polyphenol have synergistic effect in terms of antioxidation and antibiosis. Meanwhile, the application of comparative example 5 proves that 6-gingerol can assist human body in absorbing natto tablets.
As can be seen by combining application examples 1-21 and tables 4-5, the food additive prepared by the application is added into natto powder, can effectively promote gastrointestinal sensitive people to absorb the nutrient components in the storage beans, solves the problem that complex enzyme and antioxidant are difficult to coexist in food addition, and ensures that natto tablets are easy to absorb and have longer shelf life.
The present embodiment is merely illustrative of the present application and is not intended to be limiting, and those skilled in the art, after having read the present specification, may make modifications to the present embodiment without creative contribution as required, but is protected by patent laws within the scope of the claims of the present application.

Claims (8)

1. The mannanase-containing food additive is characterized by comprising the following raw materials in parts by weight:
60-80 parts of maltodextrin immobilized complex enzyme, 5-15 parts of 6-gingerol, 15-25 parts of tea polyphenol and 20-40 parts of almond oil;
the maltodextrin immobilized complex enzyme is prepared by embedding maltodextrin serving as a wall material and complex enzyme serving as a core material according to the weight ratio of (1.2-1.8);
the complex enzyme comprises mannanase, beta-mannosidase and alpha-galactosidase.
2. A mannanase-containing food additive according to claim 1, wherein: the preparation method of the maltodextrin immobilized complex enzyme comprises the following steps:
weighing maltodextrin and complex enzyme, placing in water, and mixing uniformly;
controlling the air inlet temperature at 140-200deg.C, the feeding concentration at 2-10%, the feeding flow rate at 0.2-0.6L/h and the air inlet flow rate at 20-40m 3 And (h) performing spray drying to obtain the maltodextrin immobilized complex enzyme.
3. A mannanase-containing food additive according to claim 2, wherein: the DE value of the maltodextrin is 35-40.
4. A mannanase-containing food additive according to claim 2, wherein: the beta-mannase, mannosidase and alpha-galactosidase in the complex enzyme are compounded according to the weight ratio of (0.2-0.6) to (1-2).
5. The mannanase-containing food additive according to claim 4, wherein: the complex enzyme also comprises beta-glucosidase, and the weight ratio of the beta-glucosidase to the beta-mannase is (0.4-0.8): 1.
6. A mannanase-containing food additive according to claim 2, wherein: in the preparation step of the maltodextrin immobilized complex enzyme, the air inlet temperature is controlled to be 140-160 ℃, the feeding concentration is controlled to be 8-10%, the feeding flow is controlled to be 0.4-0.6L/h, and the air inlet flow is controlled to be 30-40m 3 /h。
7. A method for preparing a mannanase-containing food additive according to any one of claims 1 to 6, comprising the steps of: and weighing the maltodextrin immobilized complex enzyme, the 6-gingerol, the tea polyphenol and the almond oil according to the formula amount, and stirring and blending to obtain the mannanase-containing food additive.
8. Use of a mannanase-containing food additive comprising the steps of: adding a mannanase-containing food additive according to any one of claims 1 to 6 to a bean product; wherein the addition amount of the mannanase-containing food additive is 5-10wt% of the weight of the bean product.
CN202310115286.7A 2023-02-15 2023-02-15 Mannanase-containing food additive and preparation method and application thereof Pending CN116058492A (en)

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