CN108935703A - 一种复合益生菌羊奶粉及其制备方法 - Google Patents
一种复合益生菌羊奶粉及其制备方法 Download PDFInfo
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- CN108935703A CN108935703A CN201810779288.5A CN201810779288A CN108935703A CN 108935703 A CN108935703 A CN 108935703A CN 201810779288 A CN201810779288 A CN 201810779288A CN 108935703 A CN108935703 A CN 108935703A
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
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Abstract
一种复合益生菌羊奶粉及其制备方法,在培养基中添加了药食同源大枣多糖作为益生菌的增殖因子、抗冷冻因子和冻干保护剂,促进了益生菌的增殖及其抗冻性,再将其在低温下进行冷处理,诱导产生的抗冻蛋白进一步提高其抗冻性,再通过复合冻干保护剂降低了冰晶点和增加了对益生菌的保护作用,从而得到了高活性益生菌菌粉。本发明的益生菌羊奶粉中的添加的脱盐乳清粉和浓缩乳清蛋白易于消化吸收,添加的益生菌活菌数高,可提高消费者肠道益生菌数量并调节菌群平衡,添加的膳食纤维葡聚糖和低聚木糖可促进肠道益生菌的增殖和矿物质的吸收以及增加肠道蠕动,预防便秘,从而有益于消费者健康。
Description
技术领域
本发明涉及一种功能性羊奶粉及其制备方法,具体涉及一种同时含乳杆菌和双歧杆菌的复合益生菌羊奶粉及其制备方法。
背景技术
羊奶具有以下营养特性:(1)蛋白质组成合理羊奶中蛋白质主要有酪蛋白和乳清蛋白组成,羊奶、牛奶、人奶中的酪蛋白和乳清蛋白之比大约为:75:25、80:20、60:40,其组成更接近母乳,因羊乳中酪蛋白含量相对低,在胃中形成凝乳团小且相对较软,易于消化吸收,所以羊奶蛋白质的消化率比牛奶高,更适合婴儿和老人饮用。(2)蛋白质组成合理羊奶蛋白质不易过敏奶中的αS1-酪蛋白和β-乳球蛋白是目前公认的过敏源,会引起过敏反应,出现皮疹、湿疹及腹痛腹泻等不良反应。牛奶中αS1-酪蛋白占酪蛋白的43%,而羊奶中只占1-3%,因此饮用羊奶不易过敏.(3)蛋白质组成合理羊奶脂肪易于消化吸收羊奶中的脂肪球为3.49μm,牛乳脂肪球为4.55μm,由于羊奶的脂肪球直径小,容易被消化,其消化率高达97-98%,同时羊奶中的脂肪酸以中链和短链为主,在人体内不易堆积,美国一位科学家研究表明,羊奶脂肪在人体代谢中主要以热量的形式消耗,不会再人体内堆积产生虚胖现象。(4)蛋白质组成合理羊奶钙含量高乳制品是人们从食物中摄取钙的主要来源,钙可促进人体骨骼生长发育,促进青少年骨骼生长和预防老年人骨质疏松,羊奶含钙1200mg-1400mg/L,牛奶为800mg/L。(5)蛋白质组成合理羊奶富含生物活性物质羊奶中含有多种生物活性物质,如与人奶相同的上皮细胞生长因子(EGF),其对维护消化道健康和皮肤具有重要作用,羊奶还含有多种核苷酸,其环化腺苷酸(cAMP)含量是牛奶的2倍,可促进乳糖的消化利用;羊奶中还含有类胰岛素生长因子,对老年人糖尿病具有一定的作用,这就是《本草纲目》和《药性论》中均有记载的羊奶可“治消渴”,因此羊奶对婴幼儿、孕妇、老人和病人均具有很好的营养与保健功效。
益生菌(Probiotics)是指活的对人体有益的微生物,在给予足够剂量时,对宿主的健康有利。自2010年4月至今,***先后公布了可用于食品的菌种名单共26种。益生菌的具有以下功能:整肠作用,调整微生态失调,防治腹泻;缓解乳糖不耐症状,促进机体营养吸收;预防***感染;代谢产物产生生物拮抗,增强人体免疫力;缓解过敏作用;降低血清胆固醇;预防癌症和抑制肿瘤生长等;治疗和缓解腹泻等。
目前我国开发了一些益生菌制剂和益生菌乳制品,益生菌制剂如金双歧(长双歧杆菌、保加利亚乳杆菌及嗜热乳链球菌)、丽珠肠乐(双歧杆菌)和贝飞达(长双歧杆菌、嗜酸乳杆菌及粪链球菌),乳制品如蒙牛的“冠益乳”、光明的“AB100”、三元的“益菌多”、伊利的“轻果激扬”、龙丹的“益加菌酸牛奶”等,与国外相比,益生菌乳制品主要为发酵乳或乳饮料等液态乳制品,益生菌的奶粉产品很少。专利(CN 100506055C)公布了一种红枣羊奶粉及其制备方法,添加的物质为药食同源物质红枣。马力等(马力,韩学林,胥维蓉.老年用羊奶粉的研制.食品科学,1993(1):26-30)报道了一种老年用羊奶粉的研制。
发明内容
本发明的目的在于提供一种复合益生菌羊奶粉及其制备方法。
为了实现上述目的,本发明复合益生菌羊奶粉,按质量份数含589-730份的全脂羊奶粉、200-300份的脱盐乳清粉、40-60份的膳食纤维、30-50份浓缩乳清蛋白和0.03-1份的含乳杆菌和双歧杆菌的复合菌粉。
所述的乳杆菌为发酵乳杆菌、嗜酸乳杆菌、干酪乳杆菌或植物乳杆菌。
所述的双歧杆菌为短双歧杆菌、两歧双歧杆菌、乳双歧杆菌或动物双歧杆菌。
所述的膳食纤维为葡聚糖、菊糖中的一种或者其混合物。
本发明的制备方法包括以下步骤:
1)益生菌菌粉制备:
按质量体积比向白扁豆提取液中加入1-2%的葡萄糖、0.2-0.4%的酪蛋白水解物、0.1-0.3%的乙酸钠、0.2-0.4%的柠檬酸氢二铵,0.05-0.10%的大枣多糖和0.05%的半胱氨酸盐酸盐的培养基,向培养基中充入氮气,然后按2-5%的体积比分别向两份的培养基中接入已活化的乳杆菌和双歧杆菌,于37℃恒温培养18-24h,冷冻离心分别收集乳杆菌和双歧杆菌菌泥,合并乳杆菌和双歧杆菌菌泥然后添加菌泥重量1-3倍的复合冻干保护剂,并置于8-15℃冷处理1-2h,采用真空冷冻干燥机冻干20-24h,即得冻干存活率在83-96%,活菌数为1.2×1011CFU/g-5.5×1011CFU/g的复合菌粉;
2)膳食纤维羊奶粉制备
将原料羊乳经净化及标准化,然后进行减压浓缩,使固形物含量达到45-52%,并搅拌均匀得到全脂羊乳,然后按质量份数取589-730份的全脂羊奶粉、200-300份的脱盐乳清粉、40-60份膳食纤维和30-50份浓缩乳清蛋白混合均匀,再通过喷雾干燥获得膳食纤维全脂羊奶粉;
3)复合益生菌羊奶粉制备
将膳食纤维全脂羊奶粉在低温、无菌条件下按质量份数加入0.03-1.0份的复合菌粉得活菌数为3.6×106-5.2×108cfu/g的复合益生菌羊奶粉。
所述步骤1)的冷冻离心条件为6000-8000rpm,10-20min,5-10℃。
所述步骤1)的复合冻干保护剂每100g含脱盐乳清粉12-20g,大枣多糖3-5g、浓缩乳清蛋白5-11g、磷酸缓冲液20-30g,蒸馏水34-60g。
所述步骤1)的白扁豆提取液按以下方法制备:取白扁豆粉碎使其粒度为20-60目,再按1:15质量比加水浸泡20-30min后加入煮沸,并维持沸腾30min,再用400目滤布过滤,获得滤液,在滤渣中再按1:10的质量比加入蒸馏水加热煮沸并维持20min,然后进行抽滤,合并两次滤液得白扁豆提取液。
所述步骤1)的大枣多糖按以下方法制备:取新鲜大枣洗净后进行打浆得枣浆,按质量体积比向枣浆中加入0.2%的果胶酶、0.1%的纤维素酶和0.1%的半纤维素酶,于60℃保温2-3h,然后抽滤获得大枣汁,冷却至38-40℃后按体积比接入4-8%的已活化的酿酒酵母,30℃恒温培养28-36h后终止培养,将酿酒酵母培养液离心后的上清液经低温浓缩至1/3后加入3倍体积的无水乙醇,静置3h抽滤即可得大枣多糖。
本发明在培养基中添加了药食同源大枣多糖作为益生菌的增殖因子、抗冷冻因子和冻干保护剂,促进了益生菌的增殖及其抗冻性,再将其在低温下进行冷处理,诱导产生的抗冻蛋白进一步提高其抗冻性,再通过复合冻干保护剂降低了冰晶点和增加了对益生菌的保护作用,从而得到了高活性益生菌菌粉。本发明的益生菌羊奶粉中的添加的脱盐乳清粉和浓缩乳清蛋白易于消化吸收,添加的益生菌活菌数高,可提高消费者肠道益生菌数量并调节菌群平衡,添加的膳食纤维葡聚糖和低聚木糖可促进肠道益生菌的增殖和矿物质的吸收以及增加肠道蠕动,预防便秘,从而有益于消费者健康。
具体实施方式
实施例1:
1)益生菌菌粉制备:
按质量体积比向白扁豆提取液中加入1%的葡萄糖、0.2%的酪蛋白水解物、0.1%的乙酸钠、0.2%的柠檬酸氢二铵,0.05%的大枣多糖和0.05%的半胱氨酸盐酸盐的培养基,向培养基中充入氮气,然后按2%的体积比分别向两份培养基中接入已活化的发酵乳杆菌和短双歧杆菌,于37℃恒温培养18h,于5℃,6000rpm冷冻离心10min分别收集发酵乳杆菌和短双歧杆菌菌泥,合并菌泥然后添加菌泥重量1倍的复合冻干保护剂,并置于8℃冷处理2h,采用真空冷冻干燥机冻干24h,即得冻干存活率在87%,活菌数为2.1×1011CFU/g的复合菌粉;
其中,复合冻干保护剂每100g含脱盐乳清粉12g,大枣多糖3g、浓缩乳清蛋白5g、磷酸缓冲液20g,蒸馏水60g;
白扁豆提取液按以下方法制备:取白扁豆粉碎使其粒度为20-60目,再按1:15质量比加水浸泡20-30min后加入煮沸,并维持沸腾30min,再用400目滤布过滤,获得滤液,在滤渣中再按1:10的质量比加入蒸馏水加热煮沸并维持20min,然后进行抽滤,合并两次滤液得白扁豆提取液;
大枣多糖按以下方法制备:取新鲜大枣洗净后进行打浆得枣浆,按质量体积比向枣浆中加入0.2%的果胶酶、0.1%的纤维素酶和0.1%的半纤维素酶,于60℃保温2-3h,然后抽滤获得大枣汁,冷却至38-40℃后按体积比接入4-8%的已活化的酿酒酵母,30℃恒温培养28-36h后终止培养,将酿酒酵母培养液离心后的上清液经低温浓缩至1/3后加入3倍体积的无水乙醇,静置3h抽滤即可得大枣多糖。
2)膳食纤维羊奶粉制备
将原料羊乳经净化及标准化,然后进行减压浓缩,使固形物含量达到48%,并搅拌均匀得到全脂羊乳,然后按质量份数取589份的全脂羊奶粉、300份的脱盐乳清粉、60份葡聚糖、50份浓缩乳清蛋白混合均匀,再通过喷雾干燥获得膳食纤维全脂羊奶粉;
3)复合益生菌羊奶粉制备
将膳食纤维全脂羊奶粉在低温、无菌条件下按质量份数加入0.03份的复合菌粉得活菌数为6.3×106cfu/g的复合益生菌羊奶粉。
按以上制备方法制成的复合益生菌羊奶粉,按质量份数含589份的全脂羊奶粉、300份的脱盐乳清粉、60份的葡聚糖、50份的浓缩乳清蛋白、0.03份的发酵乳杆菌和短双歧杆菌的复合菌粉。
实施例2:
1)益生菌菌粉制备:
按质量体积比向白扁豆提取液中加入2%的葡萄糖、0.4%的酪蛋白水解物、0.3%的乙酸钠、0.4%的柠檬酸氢二铵,0.08%的大枣多糖和0.05%的半胱氨酸盐酸盐的培养基,向培养基中充入氮气,然后按5%的体积比分别向两份培养基中接入已活化的嗜酸乳杆菌和动物双歧杆菌,于37℃恒温培养20h,于10℃,7000rpm冷冻离心15min分别收集嗜酸乳杆菌和动物双歧杆菌菌泥,合并菌泥然后添加菌泥重量2倍的复合冻干保护剂,并置于10℃冷处理1.5h,采用真空冷冻干燥机冻干24h,即得冻干存活率在92%,活菌数为2.8×1011CFU/g的复合菌粉;
其中,复合冻干保护剂每100g含脱盐乳清粉12g,大枣多糖4g、浓缩乳清蛋白6g、磷酸缓冲液25g,蒸馏水53g;
白扁豆提取液按以下方法制备:取白扁豆粉碎使其粒度为20-60目,再按1:15质量比加水浸泡20-30min后加入煮沸,并维持沸腾30min,再用400目滤布过滤,获得滤液,在滤渣中再按1:10的质量比加入蒸馏水加热煮沸并维持20min,然后进行抽滤,合并两次滤液得白扁豆提取液;
大枣多糖按以下方法制备:取新鲜大枣洗净后进行打浆得枣浆,按质量体积比向枣浆中加入0.2%的果胶酶、0.1%的纤维素酶和0.1%的半纤维素酶,于60℃保温2-3h,然后抽滤获得大枣汁,冷却至38-40℃后按体积比接入4-8%的已活化的酿酒酵母,30℃恒温培养28-36h后终止培养,将酿酒酵母培养液离心后的上清液经低温浓缩至1/3后加入3倍体积的无水乙醇,静置3h抽滤即可得大枣多糖。
2)膳食纤维羊奶粉制备
将原料羊乳经净化及标准化,然后进行减压浓缩,使固形物含量达到48、45、50、52%,并搅拌均匀得到全脂羊乳,然后按质量份数取730份的全脂羊奶粉、200份的脱盐乳清粉、40份菊糖、30份浓缩乳清蛋白混合均匀,再通过喷雾干燥获得膳食纤维全脂羊奶粉;
3)复合益生菌羊奶粉制备
将膳食纤维全脂羊奶粉在低温、无菌条件下按质量份数加入0.3份的复合菌粉得活菌数为8.4×107cfu/g的复合益生菌羊奶粉。
按以上制备方法制成的复合益生菌羊奶粉,按质量份数含730份的全脂羊奶粉、200份的脱盐乳清粉、40份的菊糖、29.7份的浓缩乳清蛋白、0.3份的嗜酸乳杆菌和动物双歧杆菌的复合菌粉。
实施例3:
1)益生菌菌粉制备:
按质量体积比向白扁豆提取液中加入1%的葡萄糖、0.3%的酪蛋白水解物、0.2%的乙酸钠、0.4%的柠檬酸氢二铵,0.1%的大枣多糖和0.05%的半胱氨酸盐酸盐的培养基,向培养基中充入氮气,然后按2%的体积比分别向两份培养基中接入已活化的发植物乳杆菌和乳双歧杆菌,于37℃恒温培养24h,于8℃,8000rpm冷冻离心16min分别收集植物乳杆菌和乳双歧杆菌菌泥,合并菌泥然后添加菌泥重量3倍的复合冻干保护剂,并置于12℃冷处理1.4h,采用真空冷冻干燥机冻干22h,即得冻干存活率在88%,活菌数为2.7×1011CFU/g的复合菌粉;
其中,复合冻干保护剂每100g含脱盐乳清粉18g,大枣多糖3.5g、浓缩乳清蛋白8.5g、磷酸缓冲液27g,蒸馏水43g;
白扁豆提取液按以下方法制备:取白扁豆粉碎使其粒度为20-60目,再按1:15质量比加水浸泡20-30min后加入煮沸,并维持沸腾30min,再用400目滤布过滤,获得滤液,在滤渣中再按1:10的质量比加入蒸馏水加热煮沸并维持20min,然后进行抽滤,合并两次滤液得白扁豆提取液;
大枣多糖按以下方法制备:取新鲜大枣洗净后进行打浆得枣浆,按质量体积比向枣浆中加入0.2%的果胶酶、0.1%的纤维素酶和0.1%的半纤维素酶,于60℃保温2-3h,然后抽滤获得大枣汁,冷却至38-40℃后按体积比接入4-8%的已活化的酿酒酵母,30℃恒温培养28-36h后终止培养,将酿酒酵母培养液离心后的上清液经低温浓缩至1/3后加入3倍体积的无水乙醇,静置3h抽滤即可得大枣多糖。
2)膳食纤维羊奶粉制备
将原料羊乳经净化及标准化,然后进行减压浓缩,使固形物含量达到50%,并搅拌均匀得到全脂羊乳,然后按质量份数取655份的全脂羊奶粉、250、份的脱盐乳清粉、50份菊糖、44.8份浓缩乳清蛋白混合均匀,再通过喷雾干燥获得膳食纤维全脂羊奶粉;
3)复合益生菌羊奶粉制备
将膳食纤维全脂羊奶粉在低温、无菌条件下按质量份数加入0.2份的复合菌粉得活菌数为3.6×106cfu/g的复合益生菌羊奶粉。
按以上制备方法制成的复合益生菌羊奶粉,按质量份数含655份的全脂羊奶粉、250份的脱盐乳清粉、50份的菊糖、44.8份浓缩乳清蛋白和0.2份的植物乳杆菌和乳双歧杆菌的复合菌粉。
实施例4:
1)益生菌菌粉制备:
按质量体积比向白扁豆提取液中加入1.5%的葡萄糖、0.25%的酪蛋白水解物、0.15%的乙酸钠、0.35%的柠檬酸氢二铵,0.1%的大枣多糖和0.05%的半胱氨酸盐酸盐的培养基,向培养基中充入氮气,然后按2-5%的体积比分别向两份培养基中接入已活化的干酪乳杆菌或和两歧双歧杆菌,于37℃恒温培养22h,于10℃,7500rpm冷冻离心20min分别收集干酪乳杆菌或和两歧双歧杆菌菌泥,合并菌泥然后添加菌泥重量1.5倍的复合冻干保护剂,并置于15℃冷处理2h,采用真空冷冻干燥机冻干20h,即得冻干存活率在96%,活菌数为5.5×1011CFU/g的复合菌粉;
其中,复合冻干保护剂每100g含脱盐乳清粉18g,大枣多糖5g、浓缩乳清蛋白10g、磷酸缓冲液23g,蒸馏水44g;
白扁豆提取液按以下方法制备:取白扁豆粉碎使其粒度为20-60目,再按1:15质量比加水浸泡20-30min后加入煮沸,并维持沸腾30min,再用400目滤布过滤,获得滤液,在滤渣中再按1:10的质量比加入蒸馏水加热煮沸并维持20min,然后进行抽滤,合并两次滤液得白扁豆提取液;
大枣多糖按以下方法制备:取新鲜大枣洗净后进行打浆得枣浆,按质量体积比向枣浆中加入0.2%的果胶酶、0.1%的纤维素酶和0.1%的半纤维素酶,于60℃保温2-3h,然后抽滤获得大枣汁,冷却至38-40℃后按体积比接入4-8%的已活化的酿酒酵母,30℃恒温培养28-36h后终止培养,将酿酒酵母培养液离心后的上清液经低温浓缩至1/3后加入3倍体积的无水乙醇,静置3h抽滤即可得大枣多糖。
2)膳食纤维羊奶粉制备
将原料羊乳经净化及标准化,然后进行减压浓缩,使固形物含量达到52%,并搅拌均匀得到全脂羊乳,然后按质量份数取709份的全脂羊奶粉、200份的脱盐乳清粉、30份葡聚糖、25份菊糖、35份浓缩乳清蛋白混合均匀,再通过喷雾干燥获得膳食纤维全脂羊奶粉;
3)复合益生菌羊奶粉制备
将膳食纤维全脂羊奶粉在低温、无菌条件下按质量份数加入1、份的复合菌粉得活菌数为5.2×108cfu/g的复合益生菌羊奶粉。
按以上制备方法制成的复合益生菌羊奶粉,按质量份数含709份的羊奶粉、200份的脱盐乳清粉、30份的葡聚糖、25份的菊糖、35份浓缩乳清蛋白和1份的干酪乳杆菌和两岐双歧杆菌的复合菌粉。
Claims (9)
1.一种复合益生菌羊奶粉,其特征在于:按质量份数含589-730份的全脂羊奶粉、200-300份的脱盐乳清粉、40-60份的膳食纤维、30-50份浓缩乳清蛋白和0.03-1份的含乳杆菌和双歧杆菌的复合菌粉。
2.根据权利要求1所述的复合益生菌羊奶粉,其特征在于:所述的乳杆菌为发酵乳杆菌、嗜酸乳杆菌、干酪乳杆菌或植物乳杆菌。
3.根据权利要求1所述的复合益生菌羊奶粉,其特征在于:所述的双歧杆菌为短双歧杆菌、两歧双歧杆菌、乳双歧杆菌或动物双歧杆菌。
4.根据权利要求1所述的复合益生菌羊奶粉,其特征在于:所述的膳食纤维为葡聚糖、菊糖中的一种或者其混合物。
5.一种复合益生菌羊奶粉的制备方法,其特征在于包括以下步骤:
1)益生菌菌粉制备:
按质量体积比向白扁豆提取液中加入1-2%的葡萄糖、0.2-0.4%的酪蛋白水解物、0.1-0.3%的乙酸钠、0.2-0.4%的柠檬酸氢二铵,0.05-0.10%的大枣多糖和0.05%的半胱氨酸盐酸盐的培养基,向培养基中充入氮气,然后按2-5%的体积比分别向两份的培养基中接入已活化的乳杆菌和双歧杆菌,于37℃恒温培养18-24h,冷冻离心分别收集乳杆菌和双歧杆菌菌泥,合并乳杆菌和双歧杆菌菌泥然后添加菌泥重量1-3倍的复合冻干保护剂,并置于8-15℃冷处理1-2h,采用真空冷冻干燥机冻干20-24h,即得冻干存活率在83-96%,活菌数为1.2×1011CFU/g-5.5×1011CFU/g的复合菌粉;
2)膳食纤维羊奶粉制备
将原料羊乳经净化及标准化,然后进行减压浓缩,使固形物含量达到45-52%,并搅拌均匀得到全脂羊乳,然后按质量份数取589-730份的全脂羊奶粉、200-300份的脱盐乳清粉、40-60份膳食纤维和30-50份浓缩乳清蛋白混合均匀,再通过喷雾干燥获得膳食纤维全脂羊奶粉;
3)复合益生菌羊奶粉制备
将膳食纤维全脂羊奶粉在低温、无菌条件下按质量份数加入0.03-1.0份的复合菌粉得活菌数为3.6×106-5.2×108cfu/g的复合益生菌羊奶粉。
6.根据权利要求5所述的复合益生菌羊奶粉的制备方法,其特征在于:所述步骤1)的冷冻离心条件为6000-8000rpm,10-20min,5-10℃。
7.根据权利要求5所述的复合益生菌羊奶粉的制备方法,其特征在于:所述步骤1)的复合冻干保护剂每100g含脱盐乳清粉12-20g,大枣多糖3-5g、浓缩乳清蛋白5-11g、磷酸缓冲液20-30g,蒸馏水34-60g。
8.根据权利要求5所述的复合益生菌羊奶粉的制备方法,其特征在于:所述步骤1)的白扁豆提取液按以下方法制备:取白扁豆粉碎使其粒度为20-60目,再按1:15质量比加水浸泡20-30min后加入煮沸,并维持沸腾30min,再用400目滤布过滤,获得滤液,在滤渣中再按1:10的质量比加入蒸馏水加热煮沸并维持20min,然后进行抽滤,合并两次滤液得白扁豆提取液。
9.根据权利要求5所述的复合益生菌羊奶粉的制备方法,其特征在于:所述步骤1)的大枣多糖按以下方法制备:取新鲜大枣洗净后进行打浆得枣浆,按质量体积比向枣浆中加入0.2%的果胶酶、0.1%的纤维素酶和0.1%的半纤维素酶,于60℃保温2-3h,然后抽滤获得大枣汁,冷却至38-40℃后按体积比接入4-8%的已活化的酿酒酵母,30℃恒温培养28-36h后终止培养,将酿酒酵母培养液离心后的上清液经低温浓缩至1/3后加入3倍体积的无水乙醇,静置3h抽滤即可得大枣多糖。
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