CN116250605A - 一种富含一型双果糖酐、菊糖及低聚果糖的牛蒡固体饮料 - Google Patents
一种富含一型双果糖酐、菊糖及低聚果糖的牛蒡固体饮料 Download PDFInfo
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- CN116250605A CN116250605A CN202310034480.2A CN202310034480A CN116250605A CN 116250605 A CN116250605 A CN 116250605A CN 202310034480 A CN202310034480 A CN 202310034480A CN 116250605 A CN116250605 A CN 116250605A
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- burdock
- inulin
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种富含一型双果糖酐、菊糖及低聚果糖的牛蒡固体饮料,属于食品加工技术领域。本发明采用天然药食同源草本植物牛蒡,通过对牛蒡根酶解处理,制备得到的牛蒡固体饮料具有功能元素多样化,包括了本身含有的菊糖,生成的低聚果糖(GF2、GF3、GF4)和潜在的功能性甜味剂DFA‑I,其中菊糖、GF2、GF3、GF4和DFA‑I的含量分别为13.2%、1.5%、1.6%、1.6%和4.6%。本发明制备得到的牛蒡固体饮料含有多种益生元;同时本发明提供的牛蒡固体饮料包装成袋装体积小,易于携带和冲泡,为便利营养健康的固体饮料产品,是一种牛蒡的深加工利用形式,具有广阔的市场前景。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种富含一型双果糖酐、菊糖及低聚果糖的牛蒡固体饮料。
背景技术
牛蒡为菊科植物,是一种药食同源的草本植物。牛蒡根为牛蒡的根茎,其肉质粗壮,呈圆锥形,具有丰富的营养价值,主要含氨基酸、多酚类、牛蒡酸、挥发油、膳食纤维以及低聚糖等成分。菊糖含量约占牛蒡根干重的30%,是一种可溶性膳食纤维,在体内不会被消化,有助于降低人体血脂以及促进肠道益生菌群的繁殖。研究表明,牛蒡具有疏散风热、宜肺透疹、散结解毒等药用价值;具有降血糖、降血压、降血脂以及提高人体免疫力等功效,可用于糖尿病、高血压、高血脂等多种疾病的辅助治疗。
菊粉(菊糖)可以在一型菊糖果糖转移酶作用下转化为潜在的功能甜味剂一型双果糖酐。一型双果糖酐DFA-I只有蔗糖甜度的一半,可以作为潜在的新型低热量甜味剂。同时一型菊糖果糖转移酶转化菊糖的部分副产物为低聚果糖。低聚果糖为食品添加剂,是一种益生元,能够促进肠道益生菌的生长,且能够促进Ca、Mg和Fe等矿物质元素的吸收,广泛应用于食品行业。
为适应当下生活节奏的加快,人们对便利健康营养的固体饮料系列产品的消费有所提高,而市面上针对牛蒡所开发的产品多为牛蒡茶和牛蒡酱,且深加工产品较少。由于牛蒡纤维含量较高,且易因保藏不当而老化,牛蒡食品在加工以及贮运过程中品质容易劣化。同时,牛蒡中富含菊糖,菊糖(菊粉)是目前被广泛应用的膳食纤维,亦是一种益生元。然而,目前,有关牛蒡中的菊糖只有简单的提取工艺研究,并没有将牛蒡菊糖进行深加工的研究。为了实现牛蒡菊糖深加工和增加牛蒡的功能性以及营养价值,可以通过酶法对牛蒡直接进行深加工,不用先从牛蒡中提取出菊糖,免去提取成本,同时能够增加牛蒡附加值。针对牛蒡中高含量的菊糖开发利用程度不大,因此,如何通过酶法实现牛蒡深加工提升牛蒡附加值和营养价值是目前需要解决的一个技术问题。
喷雾干燥的本质是通过汽化的方式将非挥发性浆状料液中的水分去除,从而得到粉末颗粒状物质。该方法能够瞬间完成干燥过程,产品质量稳定,因此喷雾干燥已经成为将液态产品干燥为粉状产品的常用方法。同时,由于喷雾干燥中高温作用,从而能够实现一型菊糖果糖转移酶的灭活。
发明内容
本发明的目的在于提供一种富含一型双果糖酐(DFA-I)、菊糖及低聚果糖的牛蒡固体饮料的制备方法,以解决上述背景技术中提出的问题。
本发明的第一个目的是提供一种制备富含一型双果糖酐、菊糖及低聚果糖的牛蒡固体饮料的方法,包括如下步骤:
(1)将新鲜牛蒡根制成牛蒡根切片;
(2)将步骤(1)所得的牛蒡根切片烘干与烘烤,冷却后进行粉碎制成牛蒡根粉;
(3)向步骤(2)所得的牛蒡根粉中添加适量水调浆,加热搅拌得牛蒡浸取液;
(4)将步骤(3)中的牛蒡浸取液冷却,加入来源于微生物Microbacterium flavumstrain DSM 18909的一型菊糖果糖转移酶进行酶解,获得牛蒡反应液;
(5)将步骤(4)中制得的牛蒡反应液干燥制成牛蒡固体饮料。
在一种实施方式中,所述步骤(1)中,所选择的牛蒡根要求新鲜且无虫蛀、无腐烂情况;牛蒡根切片厚度为3~4mm。
在一种实施方式中,所述步骤(2)中,烘干的温度为60~80℃,烘烤的条件为在120~150℃下烘烤至牛蒡根切片中间呈白色,边缘呈咖啡色;牛蒡根粉碎至100~200目。
在一种实施方式中,所述步骤(3)中,在牛蒡根粉中加入其质量10-15倍的水进行调浆。
在一种实施方式中,所述步骤(3)中,加热搅拌的条件为在75~90℃下以300rpm的搅拌速度浸取1~3h。
在一种实施方式中,所述步骤(4)中,将牛蒡浸取液冷却至50~55℃后再进行酶解。
在一种实施方式中,所述步骤(4)中,所述一型菊糖果糖转移酶的添加量是牛蒡根质量的0.06~0.1‰。
在一种实施方式中,所述一型菊糖果糖转移酶的氨基酸序列如SEQ ID NO.2所示。
在一种实施方式中,所述一型菊糖果糖转移酶的核苷酸序列如SEQ ID NO.1所示。
在一种实施方式中,所述一型菊糖果糖转移酶酶制剂的比活为351U/mg。
在一种实施方式中,所述步骤(4)中,酶解时间为0.5~2h。
在一种实施方式中,所述步骤(5)中,将牛蒡反应液直接喷雾干燥制成牛蒡固体饮料。
本发明提供了利用上述方法制备得到的牛蒡固体饮料。
本发明提供了上述方法或上述牛蒡固体饮料在食品领域中的应用。
本发明提供了所述一型菊糖果糖转移酶在制备富含一型双果糖酐、菊糖及低聚果糖的牛蒡固体饮料中的应用,所述一型菊糖果糖转移酶来源于微生物Microbacteriumflavum strain DSM 18909。
在一种实施方式中,所述一型菊糖果糖转移酶的氨基酸序列如SEQ ID NO.2所示。
在一种实施方式中,所述一型菊糖果糖转移酶的核苷酸序列如SEQ ID NO.1所示。
本发明提供了所述一型菊糖果糖转移酶在制备一型双果糖酐或含有一型双果糖酐的产品中的应用;所述一型菊糖果糖转移酶来源于微生物Microbacterium flavumstrain DSM 18909。
在一种实施方式中,所述应用以牛蒡、菊糖或其他富含菊糖的可食用植物为底物。
在一种实施方式中,所述一型菊糖果糖转移酶的氨基酸序列如SEQ ID NO.2所示。
在一种实施方式中,所述一型菊糖果糖转移酶的核苷酸序列如SEQ ID NO.1所示。
在一种实施方式中,所述产品包括食品或药品。
在一种实施方式中,所述食品包括保健品、功能性食品或特殊食品。
本发明提供了所述一型菊糖果糖转移酶在食品领域中的应用,所述菊糖果糖转移酶来源于微生物Microbacterium flavum strain DSM 18909。
在一种实施方式中,所述一型菊糖果糖转移酶的氨基酸序列如SEQ ID NO.2所示。
在一种实施方式中,所述一型菊糖果糖转移酶的核苷酸序列如SEQ ID NO.1所示。
综上所述,本发明的有益技术效果为:
1、本发明采用的天然药食同源草本植物牛蒡,通过对牛蒡根处理提高其功能性,充分利用了牛蒡资源;
2、本发明制备的牛蒡固体饮料具有功能元素多样化,包括了本身含有的菊糖,生成的低聚果糖(GF2、GF3、GF4)和潜在的功能性甜味剂一型双果糖酐DFA-I,其中菊糖、GF2、GF3、GF4和一型双果糖酐DFA-I的含量分别为13.2%、1.5%、1.6%、1.6%和4.6%,具有促进矿物质的吸收,抗龋齿,改善便秘,促进益生菌繁殖,抑制胆固醇吸收以及提高人体免疫力和抵抗力等功能,提升了牛蒡固体饮料的品质;
3、本发明产品为固体颗粒,且包装成袋装体积小,易于携带和冲泡,为便利营养健康的固体饮料产品。
附图说明
图1为标准品果糖、葡萄糖和蔗糖的HPLC图;
图2为标准品低聚果糖GF2、GF3和GF4的HPLC图;
图3为标准品一型双果糖酐DFA-I的HPLC图;
图4为实施例3牛蒡根粉酶反应后成分的HPLC检测分析。
具体实施方式
为使本发明的目的、技术方法和优点更加清楚,下面将结合附图实施例对本发明的技术方案做进一步详细说明。实施例中未注明具体条件者,按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者,均为可以通过市售购买获得的常规产品。
实施例1具有一型菊糖果糖转移酶活性的酶制剂的制备
(1)质粒构建:将来源于Microbacterium flavum strain DSM 18909的一型菊糖果糖转移酶的基因(核苷酸序列如SEQ ID NO.1所示)利用基因合成方法构建至pET-22b(+)质粒的多克隆位点,构建得到重组质粒pET-22b(+)-MfIFTase-I。
(2)重组质粒的转化和诱导表达:将步骤(1)构建的重组质粒pET-22b(+)-MfIFTase-I转化至E.coli BL21(DE3)感受态细胞中,将其涂布于LB平板上倒置培养过夜,挑单菌落克隆子于LB液体培养基培养,37℃、200rpm培养过夜,以接种量为2%(v/v)转接入LB液体培养基37℃培养至OD600值为0.6,加入终浓度为0.5mM的IPTG,并于28℃、200rpm条件下诱导72h,收集发酵液。
(3)一型菊糖果糖转移酶的分离纯化:发酵液于4℃、l0000 rpm离心30min取菌体沉淀。向菌体沉淀中加入20mL缓冲液(50mM PBS,500mM NaCl,调节pH至5.5)充分重悬菌体,放入超声波细胞破碎仪中进行超声破碎,得粗酶液,用0.22μm微孔滤膜过滤备用。利用镍离子亲和层析柱进行蛋白纯化,获得目的蛋白,纯化后的菊糖果糖转移酶达到电泳纯。
(4)一型菊糖果糖转移酶的酶活测定:在溶解于10mmol L-1醋酸盐缓冲液(pH 5.5)的1%(W/V)菊糖(菊粉)溶液中加入一定量步骤(3)纯化的一型菊糖果糖转移酶,于50℃下反应10min,沸水浴10min灭酶。沸水浴后,反应液在10000r min-1条件下离心5min。上清液通过0.22μm的微孔滤膜过滤,使用Sugar-Pak I钙型阳离子交换柱测定一型双果糖酐DFA-I,计算一型菊糖果糖转移酶的酶活。
单位酶活定义为:在最佳反应条件下(pH 5.5,50℃)每分钟生成1μmol的一型双果糖酐DFA-I所需要的酶量为1U。
实施例1中所制得的一型菊糖果糖转移酶的酶活为351U/mg,最适温度为50℃,最适pH为5.5。
实施例2牛蒡固体饮料的制备
(1)牛蒡根粉的制备:选择新鲜牛蒡根,用清水清洗5~6次,去皮后利用全不锈钢切片机切成薄片备用;将牛蒡根切片在60~80℃下烘干,并在130℃的烘烤炉中烘烤2h至牛蒡根切片中间呈白色,边缘呈咖啡色,冷却后粉碎至100~200目;
(2)牛蒡浸取液的制备:在牛蒡根粉中加入其质量10倍的纯净水进行调浆,在75℃下加热搅拌3h;
(3)牛蒡反应液的制备:将牛蒡浸取液冷却至50~55℃,加入实施例1制备的一型菊糖果糖转移酶酶制剂(牛蒡根质量的0.12),酶解1h,获得牛蒡反应液;
(4)牛蒡固体饮料的制备:将牛蒡反应液直接喷雾干燥制成牛蒡粉,使用专用包装设备定量包装,每袋10±0.5g。
实施例3牛蒡固体饮料的制备
(1)牛蒡根粉的制备:选择新鲜牛蒡根,用清水清洗5~6次,去皮后利用全不锈钢切片机切成薄片备用;将牛蒡根切片在60~80℃下烘干,并在130℃的烘烤炉中烘烤2h至牛蒡根切片中间呈白色,边缘呈咖啡色,冷却后粉碎至100~200目;
(2)牛蒡浸取液的制备:在牛蒡根粉中加入其质量12倍的水进行调浆,在80℃下加热搅拌2h;
(3)牛蒡反应液的制备:将牛蒡浸取液冷却至50~55℃,加入实施例1制备的一型菊糖果糖转移酶酶制剂(牛蒡根质量的0.06),酶解2h,获得牛蒡反应液;
(4)牛蒡固体饮料的制备:将牛蒡反应液直接喷雾干燥制成牛蒡粉,使用专用包装设备定量包装,每袋10±0.5g。
实施例4牛蒡固体饮料的制备
(1)牛蒡根粉的制备:选择新鲜牛蒡根,用清水清洗5~6次,去皮后利用全不锈钢切片机切成薄片备用;将牛蒡根切片在60~80℃下烘干,并在130℃的烘烤炉中烘烤2h至牛蒡根切片中间呈白色,边缘呈咖啡色,冷却后粉碎至100~200目;
(2)牛蒡浸取液的制备:在牛蒡根粉中加入其质量15倍的水进行调浆,在90℃下加热搅拌1h;
(3)牛蒡反应液的制备:将牛蒡浸取液冷却至50~55℃,加入实施例1制备的一型菊糖果糖转移酶酶制剂(牛蒡根质量的0.1‰),酶解0.5h,获得牛蒡反应液;
(4)牛蒡固体饮料的制备:将牛蒡反应液直接喷雾干燥制成牛蒡粉,使用专用包装设备定量包装,每袋10±0.5g。
实施例5牛蒡固体饮料的质量检测
以不加一型菊糖果糖转移酶酶制剂制备得到的牛蒡固体饮料为对照组,对实施例3制备得到的牛蒡固体饮料中的菊糖,低聚果糖和一型双果糖酐DFA-I含量进行检测。
1、实验方法
将制得的牛蒡固体饮料溶解于超纯水后,通过0.22μm的微孔过滤膜过滤后备用。采用苯酚-硫酸法以及DNS法联合测定菊糖,低聚果糖和一型双果糖酐DFA-I通过HPLC法进行测定。利用Asahipak NH2P-50 4E氨基柱进行产物鉴定及含量检测,流动相为70%乙腈,流速为1mL min-1,柱温为30℃,上样体积为10μL,检测器为Shodex示差折光检测器。
2、实验结果
如表1所示,相比于对照组,实施例3所得的牛蒡固体饮料粉中的低聚果糖含量有所增加,另外生成了大量的潜在功能性甜味剂DFA-I,达到了4.6g/100g。另外,除了表1中的菊糖下降质量要大于其它糖质量增量的总和,说明反应可能也生成了其它类型的低聚果糖。这些种类糖可以发挥协同作用,改善糖脂代谢,促进矿物质的吸收,抗龋齿,调节肠道菌群平衡以及增强人体免疫力(图1-图4)。
表1实施例3所得牛蒡固体饮料的糖含量
虽然本发明已以较佳实施例公开如上,但其并非用以限定本发明,任何熟悉此技术的人,在不脱离本发明的精神和范围内,都可做各种的改动与修饰,因此本发明的保护范围应该以权利要求书所界定的为准。
Claims (10)
1.一种富含一型双果糖酐、菊糖及低聚果糖的牛蒡固体饮料的制备方法,其特征在于,包括如下步骤:
(1)将牛蒡根制成牛蒡根切片;
(2)将牛蒡根切片烘干并烘烤,冷却后粉碎制成牛蒡根粉;
(3)向牛蒡根粉中添加适量水调浆,加热搅拌得牛蒡浸取液;
(4)将牛蒡浸取液冷却,加入来源于微生物Microbacterium flavum strain DSM18909的一型菊糖果糖转移酶进行酶解,获得牛蒡反应液;
(5)将牛蒡反应液经干燥制成牛蒡固体饮料。
2.根据权利要求1所述的方法,其特征在于,步骤(1)中,所选择的牛蒡根为新鲜牛蒡根;牛蒡根切片厚度为3~4mm。
3.根据权利要求1所述的方法,其特征在于,步骤(2)中,烘干的温度为60~80℃,烘烤的条件为在120~150℃下烘烤至牛蒡根切片中间呈白色,边缘呈咖啡色;粉碎至100~200目。
4.根据权利要求1所述的方法,其特征在于,步骤(3)中,在牛蒡根粉中加入其质量10-15倍的水进行调浆;加热搅拌的条件为在75~90℃下以300rpm的搅拌速度浸取1~3h。
5.根据权利要求1所述的方法,其特征在于,步骤(4)中,将牛蒡浸取液冷却至50~55℃后再进行酶解,酶解时间为0.5~2h;所述一型菊糖果糖转移酶的添加量是牛蒡根质量的0.06~0.1‰。
6.利用权利要求1~5任一所述的方法制备得到的牛蒡固体饮料。
7.一型菊糖果糖转移酶在制备一型双果糖酐或含有一型双果糖酐的产品中的应用;所述一型菊糖果糖转移酶来源于微生物Microbacterium flavum strain DSM 18909。
8.根据权利要求7所述的应用,其特征在于,所述产品包括食品或药品。
9.权利要求1~5任一所述方法或权利要求6所述牛蒡固体饮料在食品领域中的应用。
10.一型菊糖果糖转移酶在食品领域中的应用;所述一型菊糖果糖转移酶来源于微生物Microbacterium flavum strain DSM 18909。
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