CN108935704A - 一种益生菌羊奶粉及其制备方法 - Google Patents
一种益生菌羊奶粉及其制备方法 Download PDFInfo
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- CN108935704A CN108935704A CN201810779982.7A CN201810779982A CN108935704A CN 108935704 A CN108935704 A CN 108935704A CN 201810779982 A CN201810779982 A CN 201810779982A CN 108935704 A CN108935704 A CN 108935704A
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- probiotics
- goat milk
- milk powder
- powder
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
一种益生菌羊奶粉及其制备方法，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。
Description
技术领域
本发明涉及一种功能性羊奶粉及其制备方法，具体涉及一种含益生菌(Probiotics)和膳食纤维的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益生菌羊奶粉及其制备方法。
为了实现上述目的，本发明的制备方法，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％的大枣多糖得培养基，向培养基中充入氮气，然后按2-5％的体积比向培养基中接入已活化的益生菌，于37℃恒温培养18-24h，冷冻离心收集益生菌菌泥，向益生菌菌泥中添加菌泥重量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85-96％，活菌数为1.2×1011CFU/g-5.5×1011CFU/g的益生菌菌粉；
2)膳食纤维羊奶粉制备
按质量份数取589-730份的脱脂羊奶粉或全脂羊奶粉、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脱脂或全脂羊奶粉；
3)益生菌羊奶粉制备
将膳食纤维脱脂或全脂羊奶粉在低温、无菌条件下按质量份数加入0.03-1.0份的益生菌菌粉使益生菌羊奶粉中的最终活菌数达到3.6×106-5.2×108cfu/g。
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。
所述的益生菌采用乳杆菌、双歧杆菌，采用双歧杆菌在步骤1)中需要加入在培养基中加入培养基质量0.05％的半胱氨酸盐酸盐。
所述的乳杆菌为发酵乳杆菌、嗜酸乳杆菌、干酪乳杆菌、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、动物双歧杆菌。
所述的膳食纤维为葡聚糖、低聚木糖中的一种或两种。
按本发明的制备方法制成的益生菌羊奶粉，按质量份数含589-730份的羊奶粉、200-300份的脱盐乳清粉、40-60份的膳食纤维、30-50份的浓缩乳清蛋白和0.03-1份的益生菌。
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：
在白扁豆提取液中葡萄糖、酪蛋白水解物、乙酸钠、柠檬酸氢二铵和大枣多糖，使其添加量(w/v)分别为1％、0.2％、0.1％、0.2％和0.05％，然后按2％(v/v)的接种量接入已活化的发酵乳杆菌，于37℃恒温培养18h终止培养，冷冻离心(6000rpm，10min，5℃)获得发酵乳杆菌菌泥，然后添加菌泥重量1倍的复合冻干保护剂(每100g组成为：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)，然后置于8℃冷处理2h，然后采用真空冷冻干燥机冻干22h，即得发酵乳杆菌冻干菌粉，其冻干存活率在86％，活菌数为1.8×1011CFU/g。
2)膳食纤维羊奶粉制备：
将原料羊乳经净化及标准化，如果是制备益生菌全脂羊奶粉，可以直接进入下一个步骤，如果是制备益生菌脱脂羊奶粉，则需分离乳脂，需加热进行脱脂，将脂肪含量控制＜0.2％。将上面得到的全脂羊乳或脱脂羊乳进行减压浓缩，除去大部分的水，使固形物含量达到48％，并搅拌均匀，得到浓缩脱脂羊乳或全脂羊乳，然后加入脱盐乳清粉、浓缩乳清蛋白和葡聚糖，再通过喷雾干燥获得膳食纤维脱脂或全脂羊奶粉。
3)益生菌羊奶粉制备
将膳食纤维脱脂或全脂羊奶粉在低温、无菌条件下与发酵乳杆菌冻干菌粉混合，添加量按0.03g/kg进行等量递增混合，益生菌羊奶粉中的最终活菌数达到5.4×106CFU/g。
按以上制备方法制得的益生菌羊奶粉，按质量份数含589.97份的羊奶粉、300份的脱盐乳清粉、60份的葡聚糖、50份的浓缩乳清蛋白和0.03份的发酵乳杆菌菌粉。
实施例2
1)益生菌菌粉制备：
在白扁豆提取液中葡萄糖、酪蛋白水解物、乙酸钠、柠檬酸氢二铵和大枣多糖，使其添加量(w/v)分别为2％、0.4％、0.3％、0.4％和0.08％，然后按5％(v/v)的接种量分别接入已活化的发酵乳杆菌、嗜酸乳杆菌、干酪乳杆菌、植物乳杆菌，于37℃恒温培养20h终止培养，冷冻离心(7000rpm，15min，10℃)获得益生乳杆菌菌泥，然后添加菌泥重量2倍的复合冻干保护剂(每100g组成为：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)，然后置于10℃冷处理1.5h，然后采用真空冷冻干燥机冻干24h，即得发酵乳杆菌、嗜酸乳杆菌、干酪乳杆菌、植物乳杆菌的复合菌粉，其冻干存活率在90％，活菌数为2.6×1011CFU/g。
2)膳食纤维羊奶粉制备：
将原料羊乳经净化及标准化，如果是制备益生菌全脂羊奶粉，可以直接进入下一个步骤，如果是制备益生菌脱脂羊奶粉，则需分离乳脂，需加热进行脱脂，将脂肪含量控制＜0.2％。将上面得到的全脂羊乳或脱脂羊乳进行减压浓缩，除去大部分的水，使固形物含量达到47％，并搅拌均匀，得到浓缩脱脂羊乳或全脂羊乳，然后加入脱盐乳清粉、浓缩乳清蛋白、葡聚糖和低聚木糖，再通过喷雾干燥获得膳食纤维脱脂或全脂羊奶粉。
3)益生菌羊奶粉制备：
将膳食纤维脱脂或全脂羊奶粉在低温、无菌条件下与发酵乳杆菌、嗜酸乳杆菌、干酪乳杆菌、植物乳杆菌的复合菌粉进行等量递增混合，复合菌粉添加量为0.3g/kg，获得的益生菌羊奶粉中的最终活菌数达到7.8×107CFU/g，通过加速试验测定，该益生菌羊奶粉在4-20℃的贮存条件下稳定性好。
按以上制备方法制得的益生菌羊奶粉，按质量份数含730份的羊奶粉、200份的脱盐乳清粉、20份的葡聚糖、20份的低聚木糖、29.7份的浓缩乳清蛋白、0.3份的发酵乳杆菌、嗜酸乳杆菌、干酪乳杆菌、植物乳杆菌的复合菌粉。
实施例3
1)益生菌菌粉制备：
在白扁豆提取液中葡萄糖、酪蛋白水解物、乙酸钠、柠檬酸氢二铵、大枣多糖和半胱氨酸盐酸盐，使其添加量(w/v)分别为1.0％、0.3％、0.2％、0.4％、0.10％和0.05％，然后按2％(v/v)的接种量接入短双歧杆菌、两歧双歧杆菌、乳双歧杆菌、动物双歧杆菌，于37℃恒温培养124h终止培养，冷冻离心(8000rpm，16min，8℃)收集获得双歧杆菌菌泥，然后添加菌泥重量3倍的复合冻干保护剂(每100g组成为：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)，然后置于12℃冷处理1.4h，然后采用真空冷冻干燥机冻干22h，即得短双歧杆菌、两歧双歧杆菌、乳双歧杆菌、动物双歧杆菌复合菌粉，其冻干存活率在92％，活菌数为3.8×1011CFU/g。
2)膳食纤维羊奶粉制备：
将原料羊乳经净化及标准化，如果是制备益生菌全脂羊奶粉，可以直接进入下一个步骤，如果是制备益生菌脱脂羊奶粉，则需分离乳脂，需加热进行脱脂，将脂肪含量控制＜0.2％。将上面得到的全脂羊乳或脱脂羊乳进行减压浓缩，除去大部分的水，使固形物含量达到50％，并搅拌均匀，得到浓缩脱脂羊乳或全脂羊乳，然后加入脱盐乳清粉、浓缩乳清蛋白和低聚木糖，再通过喷雾干燥获得膳食纤维脱脂或全脂羊奶粉。
3)益生菌羊奶粉制备：
将膳食纤维脱脂或全脂羊奶粉粉在低温、无菌条件下与短双歧杆菌、两歧双歧杆菌、乳双歧杆菌、动物双歧杆菌复合菌粉按等量递增方式混合，复合菌粉添加量为0.2g/kg，益生菌羊奶粉中的最终活菌数达到7.6×107CFU/g，通过加速试验测定，该益生菌羊奶粉在4-20℃的贮存条件下稳定性好。
按以上制备方法制得的益生菌羊奶粉，按质量份数含655份的羊奶粉、250份的脱盐乳清粉、50份的低聚木糖、44.8份浓缩乳清蛋白和0.2份的短双歧杆菌、两歧双歧杆菌、乳双歧杆菌、动物双歧杆菌的复合菌粉。
实施例4
1)益生菌菌粉制备：
在白扁豆提取液中葡萄糖、酪蛋白水解物、乙酸钠、柠檬酸氢二铵和大枣多糖，使其添加量(w/v)分别为1.5％、0.25％、0.15％、0.35％和0.10％，在培养双歧杆菌时需充入氮气，并添加0.05％的半胱氨酸盐酸盐，然后按3.2％(v/v)的接种量接入已活化的发酵乳杆菌、嗜酸乳杆菌、干酪乳杆菌、植物乳杆菌、短双歧杆菌、两歧双歧杆菌、乳双歧杆菌、动物双歧杆菌等益生菌，于37℃恒温培养24h终止培养，冷冻离心(7500rpm，16min，10℃)收集获得益生菌菌泥，然后添加菌泥重量1.5倍的复合冻干保护剂(每100g组成为：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)，然后置于10℃冷处理2h，然后采用真空冷冻干燥机冻干24h，即得发酵乳杆菌、嗜酸乳杆菌、干酪乳杆菌、植物乳杆菌、短双歧杆菌、两歧双歧杆菌、乳双歧杆菌、、动物双歧杆菌的复合菌粉，其冻干存活率在92％，活菌数为4.8×1011CFU/g。
2)膳食纤维羊奶粉制备：
将原料羊乳经净化及标准化，如果是制备益生菌全脂羊奶粉，可以直接进入下一个步骤，如果是制备益生菌脱脂羊奶粉，则需分离乳脂，需加热至37℃进行脱脂，将脂肪含量控制＜0.2％。将上面得到的全脂羊乳或脱脂羊乳进行减压浓缩，除去大部分的水，使固形物含量达到52％，并搅拌均匀，得到浓缩脱脂羊乳或全脂羊乳，然后加入脱盐乳清粉、浓缩乳清蛋白、葡聚糖和低聚木糖，再通过喷雾干燥获得膳食纤维脱脂或全脂羊奶粉。
3)益生菌羊奶粉制备：
将膳食纤维脱脂或全脂羊奶粉在低温、无菌条件下与发酵乳杆菌、嗜酸乳杆菌、干酪乳杆菌、植物乳杆菌、短双歧杆菌、两歧双歧杆菌、乳双歧杆菌、动物双歧杆菌的复合菌粉在三维混合机中按等量递增方式混合，复合菌粉添加量为1g/kg，羊奶粉中的益生菌活菌数为4.8×108CFU/g，通过加速试验测定，该益生菌羊奶粉在4-20℃的贮存条件下稳定性好。
按以上制备方法制得的益生菌羊奶粉，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份的低聚木糖、35份浓缩乳清蛋白和1份的发酵乳杆菌、嗜酸乳杆菌、干酪乳杆菌、植物乳杆菌、短双歧杆菌、两歧双歧杆菌、乳双歧杆菌、动物双歧杆菌的复合菌粉。
Claims (9)
1.一种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％的大枣多糖得培养基，向培养基中充入氮气，然后按2-5％的体积比向培养基中接入已活化的益生菌，于37℃恒温培养18-24h，冷冻离心收集益生菌菌泥，向益生菌菌泥中添加菌泥重量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85-96％，活菌数为1.2×1011CFU/g-5.5×1011CFU/g的益生菌菌粉；
2)膳食纤维羊奶粉制备
按质量份数取589-730份的脱脂羊奶粉或全脂羊奶粉、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脱脂或全脂羊奶粉；
3)益生菌羊奶粉制备
将膳食纤维脱脂或全脂羊奶粉在低温、无菌条件下按质量份数加入0.03-1.0份的益生菌菌粉使益生菌羊奶粉中的最终活菌数达到3.6×106-5.2×108cfu/g。
2.根据权利要求1所述的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℃。
3.根据权利要求1所述的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。
4.根据权利要求1所述的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。
5.根据权利要求1所述的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。
6.根据权利要求1所述的益生菌羊奶粉的制备方法，其特征在于：所述的益生菌采用乳杆菌、双歧杆菌，采用双歧杆菌在步骤1)中需要加入在培养基中加入培养基质量0.05％的半胱氨酸盐酸盐。
7.根据权利要求1所述的益生菌羊奶粉的制备方法，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、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、动物双歧杆菌。
8.根据权利要求1所述的益生菌羊奶粉，其特征在于：所述的膳食纤维为葡聚糖、低聚木糖中的一种或两种。
9.一种如权利要求1所述的制备方法制成的益生菌羊奶粉，其特征在于：按质量份数含589-730份的羊奶粉、200-300份的脱盐乳清粉、40-60份的膳食纤维、30-50份的浓缩乳清蛋白和0.03-1份的益生菌。
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