CN105639458A - 含益生菌的大麦苗木糖醇营养粉的制备方法 - Google Patents
含益生菌的大麦苗木糖醇营养粉的制备方法 Download PDFInfo
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- CN105639458A CN105639458A CN201511034775.1A CN201511034775A CN105639458A CN 105639458 A CN105639458 A CN 105639458A CN 201511034775 A CN201511034775 A CN 201511034775A CN 105639458 A CN105639458 A CN 105639458A
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- powder
- leaves
- stems
- xylitol
- stem
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Abstract
本发明公开一种含益生菌的大麦苗木糖醇营养粉的制备方法,该方法包括如下步骤:S1:摘取大麦幼苗幼嫩茎叶150-200g,将两头剁去3-5cm,先采用自来水清洗三遍后再采用超声清洗;S2:清洗干净后置于气候箱5-10h,气候箱内的设置温度32-35℃和湿度50-60%参数,进行控干,S3:待茎叶的表面水的含量小于1-10‰时,使用紫外线消毒后入粉碎机粉碎成粉末状,控制细度为0.01-0.05μm,得到麦苗粉;S4:添加茎叶重量的5%-12%的木糖醇粉至上述步骤3的麦苗粉中;S5:添加茎叶重量的10-20%的苹果粉和香蕉粉混合物至上述步骤S4获得的初级营养粉中,两者的比例为1:1;S6:选择益生菌组合粉10-30g,加入到上述步骤S5得到的产物中,最终制得营养粉。
Description
技术领域
本发明涉及大麦苗营养食品制备技术领域,具体涉及一种含益生菌的大麦苗木糖醇营养粉的制备方法。
背景技术
麦苗的营养及药用价值,早在我国明朝就已发现,李时珍在《本草纲目》中写道:“麦苗,辛、寒、无毒。主治消酒毒、暴热、酒疽、目黄。并捣烂绞汁滤服之,又解蛊毒。煮汁滤服之,除时疾狂热,退胸隔热,利小肠。作韭食,甚益颜色”。日本医学博士获原义秀由于患上了积累性有机汞中毒,为了解毒,他从1000多种植物绿叶中筛选出了大麦苗,从而拉开了研究麦苗的序幕。1969年他发表了《禾本科植物绿叶成分及作为稳定的药品、食品研究》一文,并致力于商品化开发,于1991年开发出“麦绿素”。在日本,大麦麦苗制品已获得日本健康协会认定的保健食品标志,并推出各种在大麦麦苗制品中添加糊精、酵母、胡萝卜粉、高丽参粉的营养滋补食品。美国在这方面也做大量研究,食品和药品管理局也已将麦绿素正式批准为食品增补剂,并推出自己的产品。
近年来,国内外对麦绿素或麦苗粉的研究开发进程明显加快,已研制开发出的麦苗系列产品有麦绿素、麦苗粉、麦苗纤维食品、麦苗饮料、麦绿素可乐、青麦酶营养品等。目前麦苗类保健食品不仅在日本、欧美等发达国家流行,而且在我国香港、台湾及东南亚地区亦十分畅销。在中国大陆,随着社会生活水平不断提高,保健意识日益增强,麦苗产品的研究开发和市场前景十分看好。目前,我国已有不少企业开发了麦苗产品并投放市场,但产品品质可能良莠不齐。现代医学研究表明,麦苗中含有丰富的叶绿素、蛋白质、维生素、矿物质及活性酶,有减肥、降脂、抗氧化的功能。如今,以麦苗为原料制成的食品在港台、东南亚及日、美等国都很受欢迎,被誉为天然食疗佳品。上海交通大学的李晖等取麦幼苗幼嫩茎叶,经清洗、日晒、60℃烘干后制成茶粉,与薄荷、荷叶、紫苏等辅料按一定配比制成具有清凉保健功效的袋泡茶。浙江大学的赵小俊等将大麦苗粉经7.5-11kGy辐照后其卫生指标及理化品质达到浙江食品行业标准要求。因此,采用γ-射线辐照进行大麦麦苗粉杀菌的技术方法是可行的。江南大学的王瑞、张慜等研究了微波功率、杀菌时间、物料量对麦苗粉杀菌效果的影响。与常规加热处理相比,麦苗粉采用微波杀菌不仅能达到较好的杀菌效果,而且品质保持良好。微波杀菌后麦苗粉的外观、色泽变化小;水分、灰分、总糖等理化指标基本不发生变化;叶绿素、维生素C等营养成分损失少。福建农林大学的王芳对大小麦麦苗粉营养品质及其保存条件进行了研究。通过比较证明,小麦麦苗粉的营养品质总体上好于大麦麦苗粉,小麦麦苗粉的黄酮类物质、SOD和叶酸的水平都明显高于大麦麦苗粉,大麦繁茂性好,割青产量高,生产上以选择大麦麦苗做为麦苗粉加工原料为宜。温度条件对麦苗粉主要营养成分的保持有很大影响,虽然在三种温度条件下各有机营养成分都随保存时间呈现明显的下降趋势,但在室温条件下的营养成分损失最严重,冷藏(4℃)和冷冻(-20℃)保存营养损失相对较少。麦苗粉中的叶绿素和黄酮类物质相对较耐保存,而可溶性蛋白质、γ-氨基丁酸、SOD、叶酸和维生素E耐保存性较差。吉林农业大学的刘仁杰等以荞麦芽苗为原料,通过护绿、调配、杀菌等工艺,经科学组方研制出富含黄酮类化合物的保健饮料,确立了适合消费者口味的荞麦苗汁饮料的生产配方为甜菊糖0.03%、木糖醇0.5%、香精0.05%、乙基麦芽酚0.005%、籽檬酸0.07%、苹果酸0.01%和乳酸0.02%。以此配方生产的荞麦芽苗汁饮料具有荞麦独特的香味,清爽柔和,酸甜适口,无异味。郁建平等将荞麦苗汁与奶粉混合,用嗜热链球菌和乳酸杆菌(l:1)接种发酵,其在42℃,发酵8h,开发了一种风味可口、酸甜适度、营养价值高的保健饮料。河北科技师范学院的刘秀凤等应用微胶囊技术,以苦荞麦苗为主要原料,研制了富含芦丁(生物黄酮)的青苗固体保健饮料。通过单因素实验和正交实验,得到最佳工艺配方为:β-CD1.5%,柠檬酸7.0%,碳酸氢钠8.0%。同时对其生产工艺、β-CD包埋、技术关键进行探讨。焦宇知等向麦苗汁接种10%醋酸菌生产发酵剂,32℃条件下发酵约5d,发酵液总酸为8.7%~8.9%。取18%~20%澄清醋液,加入2.2%的蜂蜜、0.2%甜蜜素、0.3%食盐、0.2%姜汁混合均匀后杀菌。所得产品酸甜味适中,清凉爽口,柔和,具有淡淡的麦苗香和姜香。南京农业大学的施瑛灯管对麦苗汁的营养成分及其抗氧化活性进行了研究,研究表明:麦苗汁中含多种氨基酸、丰富的维生素、矿质元素和黄酮类化合物;并且有较高的抗氧化活性。亚油酸法测得其抗氧化活性分别是BHT、α-生育酚的4.9倍和7.2倍;黄嘌呤氧化酶法测得其SOD活性是葡萄的7倍,并且有一定的GSH-Px活性和自由基清除活性。
以上研究表明,可以将麦苗粉开发成一种功能性的食品,但是长期食用麦苗粉对糖尿病人不利,同时长期食用会导致腹泻过敏、胃口不佳、疲倦、肠道菌群失调及免疫力低等不适用症,本发明研制一种含益生菌的大麦苗木糖醇营养粉,可作为每日必备食品。
发明内容
针对上述现有技术中存在的技术问题,本发明旨在提供一种含益生菌的大麦苗木糖醇营养粉的制备方法,作为日佐餐食品。
为实现该技术目的,本发明的方案是:含益生菌的大麦苗木糖醇营养粉的制备方法,该方法包括如下步骤:
步骤1:摘取大麦幼苗幼嫩茎叶150-200g,将两头剁去3-5cm,先采用自来水清洗三遍后再采用超声清洗;
步骤2:清洗干净后置于气候箱5-10h,气候箱内的设置温度32-35℃和湿度50-60%参数,进行控干,保持麦幼苗茎叶的质量不受影响;
步骤3:待茎叶的表面水的含量小于1-10‰时,使用紫外线消毒后入粉碎机粉碎成粉末状,控制细度为0.01-0.05μm,得到麦苗粉;
步骤4:添加茎叶重量的5%-12%的木糖醇粉至上述步骤3的麦苗粉中;
步骤5:添加茎叶重量的10-20%的苹果粉和香蕉粉混合物至上述步骤S4获得初级营养粉中,所述苹果粉和香蕉粉混合物两者的比例为1:1;
步骤6:选择益生菌(嗜酸乳杆菌、乳双歧杆菌、鼠李糖乳杆菌、干酪乳杆菌)组合粉10-30g,加入到上述步骤5得到的产物中,最终得到营养粉。
进一步,所述步骤6的益生菌组合粉中的各菌含量具有200-300亿活菌数;
进一步,所述步骤中4中添加的木糖醇粉由质量比为1:2玉米芯和甘蔗渣深加工得到。
益生菌具备下列特性:a源于人体;b抗胃酸和胆汁;c抗龋齿菌和致病菌;d对人体安全;e具有临床证实的各保健作用,包括肠道致病菌,控制内毒素血症与腹泻;酶解膳食纤维,生成短链脂肪酸,为肠道上皮细胞提供能量,生成表面活性物质,维持屏障作用;调节免疫功能;促进生长,控制感染与增加营养素的消化利用率;刺激肠道蠕动,防止便秘和胃胀气;促进钙、镁、铁、锌和维生素D的吸收。
木糖醇:常温下甜度与蔗糖相当,低温下甜度达到蔗糖的1.2倍;易溶于水,在溶解时吸收大量热,食用时口腔感觉特别清凉;不被口腔内细菌发酵利用,能抑制细菌生长及酸的产生,可防止龋齿;生物稳定性好;吸湿性好。
本发明有如下优点:
1、适合剖腹产儿、早产儿、低体重儿、人工喂养儿免疫力低下人群,尤其适合中老年人肠道菌群失调者,帮助营养物质的消化吸收,产生重要的营养物质。双歧杆菌是人体内存在的一种生理性细菌,是人体有益菌中最值得重视和研究的一种,它与人体的健康密不可分,可以说是大自然赐予人类的健康法宝;歧杆菌将糖分解后生成乳酸和醋酸,使肠道呈酸性,其结果能控制由有害菌引起的异常发酵,并且刺激肠蠕动,起到解除便秘的作用;双歧杆菌制剂可以抑制产生毒素的有害菌数量,从而对肝脏患者起到良好的治疗作用;双歧杆菌等有益菌可以影响胆固醇的代谢,将其转化为人体不吸收的类固醇,降低血液中胆固醇的浓度,因而对高血压和动脉硬化有一定的防治作用;双歧杆菌在乳制品发酵过程中可以产生乳糖酶,帮助患者消化乳糖;双歧杆菌在人体肠内发酵后可产生乳酸和醋酸,能提高钙、磷、铁的利用率,促进铁和维生素D的吸收;双歧杆菌发酵乳糖产生半乳糖,是构成脑神经***中脑苷脂的成分,与婴儿出生后脑的迅速生长有密切关系;双歧杆菌可以产生维生素B1.B2.B6.B12及丙氨酸、缬氨酸、天冬氨酸和苏氨酸等人体必需的营养物质,对于人体具有营养作用;双歧杆菌能抑制腐败菌生长,减少其代谢产物中的氨、硫化氢、蚓跺及粪臭素等有害物质的生成;双歧杆菌制剂的作用是双向调整的,既可将高的降下来,也可将低的升上去,使用双歧杆菌制剂可以同时治疗腹泻和便秘,使人体恢复正常,这就是调整的作用;嗜乳酸杆菌的工作是协助蛋白质消化,在此作用中将产生乳酸、过氧化氢、酵素、抗生素、及维他命B等。
2.抵抗细菌病毒的感染,提升免疫通过三大步骤,益生菌可清除有害菌对身体的伤害:1)抑制有害菌的生长。益生菌通过产生杀灭有害菌的化学物质,及与有害菌竞争空间和资源而遏制它们的生长;2.)抑制有害菌产生毒素;3.)清除有害菌产生的毒素。
3.预防和治疗某些疾病,如肠道综合症、呼吸道感染、生殖***感染、过敏、口臭、胃溃疡等。
4.不同的年龄阶段需要不同的营养,而不同年龄段所出现的健康问题也不尽相同,解决办法也各有侧重。0-6岁婴幼儿童是一生中的窗口期,也属于“免疫不全期”。此时期胃肠功能、免疫功能尚不完善,机体抵抗力较弱,极易发生消化功能紊乱,肠吸收不良及感染性疾病,在此阶段通过补充益生菌,维持肠道菌群平衡,保持益生菌的优势地位,对婴幼儿童健康影响极大。分年龄段定制的益生菌产品更能贴合不同年龄段婴幼儿童的具体需要,是属于宝宝自己的益生菌。看活菌量。
5.人的血糖值不会造成上升,木糖醇做糖尿病人的甜味剂、营养补充剂和辅助治疗剂:木糖醇是人体糖类代谢的中间体,在体内缺少胰岛素影响糖代谢情况下,无须胰岛素促进,木糖醇也能透过细胞膜,被组织吸收利用,促进肝糖元合成,供细胞以营养和能量,且不会引起血糖值升高,消除糖尿病人服用后的三多症状(多食、多饮、多尿),是最适合糖尿病患者食用的营养性的食糖代替品。
具体实施方式
下面结合具体实施例对本发明做进一步详细说明。
实施例1
含益生菌的大麦苗木糖醇营养粉的制备方法,该方法包括如下步骤:
步骤1:摘取大麦幼苗幼嫩茎叶150g,将两头剁去3cm,先采用自来水清洗三遍后再采用超声清洗;
步骤2:清洗干净后置于气候箱5h,气候箱内的设置温度32℃和湿度50%参数,进行控干,保持麦幼苗茎叶的质量不受影响;
步骤3:待茎叶的表面水的含量小于1‰时,使用紫外线消毒后入粉碎机粉碎成粉末状,控制细度为0.01μm,得到麦苗粉;
步骤4:添加茎叶重量的5%的木糖醇粉至上述步骤3的麦苗粉中,得到初级营养粉;
步骤5:添加茎叶重量的10-20%的苹果粉和香蕉粉混合物至上述步骤4获得的初级营养粉中,所述苹果粉和香蕉粉混合物两者的比例为1:1;
步骤6:选择益生菌(嗜酸乳杆菌、乳双歧杆菌、鼠李糖乳杆菌、干酪乳杆菌)组合粉10g,加入到上述步骤5得到的产物中,最终制得营养粉;所述步骤6的益生菌组合粉中的各菌含量具有200亿活菌数;所述步骤4中添加的木糖醇粉由质量比为1:2玉米芯和甘蔗渣深加工得到。
实施例2
含益生菌的大麦苗木糖醇营养粉的制备方法,该方法包括如下步骤:
步骤1:摘取大麦幼苗幼嫩茎叶200g,将两头剁去5cm,先采用自来水清洗三遍后再采用超声清洗;
步骤2:清洗干净后置于气候箱10h,气候箱内的设置温度35℃和湿度60%参数,进行控干,保持麦幼苗茎叶的质量不受影响;
步骤3:待茎叶的表面水的含量小于10‰时,使用紫外线消毒后入粉碎机粉碎成粉末状,控制细度为0.05μm,得到麦苗粉;
步骤4:添加茎叶重量的12%的木糖醇粉至上述步骤3的麦苗粉中;
步骤5:添加茎叶重量的20%的苹果粉和香蕉粉混合物至上述步骤S4获得的初级营养粉中,所述苹果粉和香蕉粉混合物两者的比例为1:1;
步骤6:选择益生菌(嗜酸乳杆菌、乳双歧杆菌、鼠李糖乳杆菌、干酪乳杆菌)组合粉30g,加入到上述步骤5得到的产物中,最终制得营养粉;所述步骤6的益生菌组合粉中的各菌含量具有300亿活菌数;所述步骤4中添加的木糖醇粉由质量比为1:2玉米芯和甘蔗渣深加工得到。
实施例3
含益生菌的大麦苗木糖醇营养粉的制备方法,该方法包括如下步骤:
步骤1:摘取大麦幼苗幼嫩茎叶180g将两头剁去4m,先采用自来水清洗三遍后再采用超声清洗;
步骤2:清洗干净后置于气候箱8h,气候箱内的设置温度34℃湿度55%参数,进行控干,保持麦幼苗茎叶的质量不受影响;
步骤3:待茎叶的表面水的含量小于5‰时,使用紫外线消毒后入粉碎机粉碎成粉末状,控制细度为0.02μm,得到麦苗粉;
步骤4:添加茎叶重量的7%的木糖醇粉至上述步骤3的麦苗粉中;
步骤5:添加茎叶重量的15%的苹果粉和香蕉粉混合物至上述步骤S4获得的初级营养粉中,所述苹果粉和香蕉粉混合物两者的比例为1:1;
步骤6:选择益生菌(嗜酸乳杆菌、乳双歧杆菌、鼠李糖乳杆菌、干酪乳杆菌)组合粉20g,加入到上述步骤5得到的产物中,最终制得营养粉;所述步骤6的益生菌组合粉中的各菌含量具有260亿活菌数;所述步骤4中添加的木糖醇粉由质量比为1:2玉米芯和甘蔗渣深加工得到。
Claims (3)
1.含益生菌的大麦苗木糖醇营养粉的制备方法,其特征在于,该方法包括如下步骤:
S1:摘取大麦幼苗幼嫩茎叶150-200g,将两头剁去3-5cm,先采用自来水清洗三遍后,再采用超声清洗;
S2:清洗干净后置于气候箱5-10h,气候箱内的设置温度32-35℃和湿度50-60%参数,进行控干,保持麦幼苗茎叶的质量不受影响;
S3:待茎叶的表面水的含量小于1-10‰时,使用紫外线消毒后入粉碎机粉碎成粉末状,控制细度为0.01-0.05μm,得到麦苗粉;
S4:添加茎叶重量的5-12%的木糖醇粉至上述步骤S3的麦苗粉中,得到初级营养粉;
S5:添加茎叶重量的10-20%的苹果粉和香蕉粉混合物至上述步骤S4获得的初级营养粉中,所述苹果粉和香蕉粉混合物两者的比例为1:1;
S6:选择益生菌嗜酸乳杆菌、乳双歧杆菌、鼠李糖乳杆菌、干酪乳杆菌的组合粉10-30g,加入到上述步骤S5得到的产物中,最终制得营养粉。
2.根据权利要求1所述的含益生菌的大麦苗木糖醇营养粉的制备方法,其特征在于,所述S6中的益生菌组合粉中的各菌含量具有200-300亿活菌数。
3.根据权利要求1所述的含益生菌的大麦苗木糖醇营养粉的制备方法,其特征在于,所述S4中添加的木糖醇粉由质量比为1:2的玉米芯和甘蔗渣深加工得到。
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