CN111134261A - 一种富含活性益生菌的固体饮料 - Google Patents
一种富含活性益生菌的固体饮料 Download PDFInfo
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- CN111134261A CN111134261A CN201811310394.5A CN201811310394A CN111134261A CN 111134261 A CN111134261 A CN 111134261A CN 201811310394 A CN201811310394 A CN 201811310394A CN 111134261 A CN111134261 A CN 111134261A
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- probiotics
- lactobacillus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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Abstract
本发明涉及一种富含活性益生菌的固体饮料及其制备方法。本发明创造性地将活性益生菌通过微生物发酵形成生物纤维素凝胶膜的过程中、将其稳定包裹在生物纤维素的三维网状立体结构中，不但可以保护其性质稳定，又可以通过后续处理制备成干燥的粉状或颗粒状产品，应用于固体饮料的制备中。本发明所获得的固体饮料具有富含活性益生菌、质量减轻、体积显著变小、携带方便、风味好，速溶性好、应用范围广，饮用方便等特点，同时水含量低，易于保持卫生，易于保存；包装简易，运输方便。
Description
技术领域
本发明涉及食品的制备方法，具体涉及一种富含活性益生菌的固体饮料及其制备方法。
背景技术
固体饮料是指以糖、乳和乳制品、蛋或蛋制品、果汁或食用植物提取物等为主要原料，添加适量的辅料或食品添加剂制成的每100克成品水分不高于5克的固体制品，呈粉末状、颗粒状或块状。固体饮料属于软饮料的一类，主要分为蛋白型固体饮料（包含氨基酸饮料）和普通型固体饮料。蛋白型固体饮料是指以乳及乳制品、蛋及蛋制品、其他动植物蛋白、氨基酸等为主要原料，添加或不添加辅料制成的、蛋白质含量大于或等于4%的制品，常见的有豆奶粉、核桃粉、麦乳精、氨康源氨基酸等；普通型固体饮料是指以果粉或经烘烤的咖啡、茶叶、菊花、茅根等植物提取物为主要原料，添加或不添加其他辅料制成的、蛋白质含量低于4%的制品。常见的有酸梅粉、菊花晶、速溶茶粉、茅根精、氨基酸饮料等。
固体饮料因品种多样、风味独特、易于存放而备受消费者青睐；尤其是那些富含维生素、矿物质、氨基酸等营养成分的固体饮料，可以及时补充人体代谢所需营养，更成为了许多人生活中离不开的好伴侣。固体饮料是由液体饮料除去水分而制成的，去除水分的目的：一是防止被干燥饮料由于其本身的酶或微生物引起的变质或腐败，以利储藏；二是便于储存和运输。故而固体饮料具有如下特点：质量显著减轻，体积显著变小，携带方便；风味好，速溶性好，应用范围广，饮用方便；易于保持卫生；包装简易，运输方便。
发酵型乳饮料产品因富含活性益生菌、口感好、营养价值高而在市场上备受消费者喜爱，液态的乳饮料种类非常多，保存方式为了保持益生菌的活性，一般情况下必须冷藏；现已经出现可以常温保存较短时间的发酵型乳饮料，其是经过了低温巴氏杀菌后得到的，虽然可以在一定程度上克服冷藏保存的缺陷，但也损失了部分益生菌的活性。同时液态产品也不利于运输、储藏、保存或者携带等。
发明内容
为了克服上述缺陷，本发明特别提供一种富含活性益生菌的固体饮料及其制备方法。本发明创造性地将活性益生菌通过微生物发酵形成生物纤维素凝胶膜的过程中、将其稳定包裹在生物纤维素的三维网状立体结构中，不但可以保护其性质稳定，又可以通过后续处理制备成干燥的粉状或颗粒状产品，直接应用于固体饮料的制备中。
本发明提供的富含活性益生菌的固体饮料，是将活性益生菌包裹在生物纤维素中，再添加固体饮料其他组分后制成。生物纤维素（Biocellulose）凝胶，又称为细菌纤维素（Bacterial cellulose, BC）凝胶，其是由醋酸菌属、土壤杆菌属、根瘤菌属等中的某些微生物合成的纤维素。其中常见的菌种为木醋杆菌、木葡糖酸醋杆菌等。生物纤维素凝胶具有高结晶度（可达 95%）和高聚合度（DP 值 2000-8000）；具有超精细的网状结构和抗张强度，其还具有优秀的持水能力和较高的生物相容性、及可降解性。目前已经被广泛应用于食品、医药等各个领域。在食品领域中，通常将生物纤维素凝胶产品称为高纤椰果或椰果，其是经木醋杆菌或木葡糖酸醋杆菌发酵制成的生物纤维素凝胶产品，再经过清洗、切割等步骤制成的天然纤维素产品，具有独特的凝胶结构，口感脆滑，咀嚼性好，热量极低，还能够促进肠道蠕动、抑制有害物质被人体吸收，有效调节血糖、减少血液中胆固醇的升高，具有理想的保健功效。生物纤维素在其发酵过程中，通过微生物的作用可以形成精细的三维网状立体结构，本发明将活性益生菌在发酵早期就将其添加入发酵培养基中进行发酵培养，在生物纤维素凝胶膜的形成过程中就可以将活性益生菌均匀稳定地包裹在其中，之后再进行干燥处理等也不会影响活性益生菌的活性，同时可以制作成干燥的粉状或颗粒状产品，应用于固体饮料中，比起将活性益生菌直接添加入固体饮料的产品来说，其更大程度地保护了活性益生菌的活性，并且可以保证在产品货架期的活性，制成的固体饮料也可以获得更佳的口感和营养价值。
本发明的固体饮料，其中所述活性益生菌包括：乳双歧杆菌、短双岐杆菌、嗜酸乳杆菌、植物乳杆菌、干酪乳杆菌、嗜热乳杆菌、发酵乳杆菌、鼠李糖乳杆菌中的一种或多种。所述固体饮料其他组分包括：无水葡萄糖、低聚半乳糖、水苏糖、乳清蛋白粉、低聚异麦芽糖、低聚果糖、低聚半乳糖中的一种或多种。还可以采用多种其他成分，比如动植物蛋白、氨基酸、多肽、果粉等植物提取物。制备成多种口味的固体饮料产品。
本发明的固体饮料，所述活性益生菌包裹在生物纤维素中，是通过在生物纤维素的发酵培养基中添加活性益生菌后经微生物发酵生成的。所述生物纤维素的发酵培养基中含有适量碳源、氮源和微量元素，所述碳源包括葡萄糖、蔗糖、麦芽糖和乳糖中的一种或多种；氮源包括牛肉膏或蛋白胨，用冰醋酸或柠檬酸调节培养基pH值达到3.5-5.0。所述微生物为木醋杆菌或木葡糖酸醋杆菌。最优选的发酵方式是动态发酵，可以将活性益生菌均匀地包裹在生物纤维素凝胶膜中。所述动态发酵为摇瓶或发酵罐发酵，摇瓶转速100-300rpm，发酵罐转速50-100rpm，发酵温度34-36度，搅拌条件下发酵5-10天。动态发酵后得到的生物纤维素凝胶，经清洗处理后，进行冷冻干燥处理，干燥至水含量低于5%，再研磨成粉状或颗粒状。
本发明的固体饮料，所述发酵培养基中添加活性益生菌的量最优选是：每100g发酵培养基中添加5-20g益生菌。
本发明所获得的固体饮料具有富含活性益生菌、质量减轻、体积显著变小、携带方便、风味好，速溶性好、应用范围广，饮用方便等特点，同时水含量低，易于保持卫生，易于保存；包装简易，运输方便。
具体实施方式
为进一步说明本发明，结合以下实施例具体说明：
实施例1：一种富含益生菌的固体乳饮料
（1）制备生物纤维素发酵培养基，培养基中含有葡萄糖、蔗糖等适量碳源，添加适量氮源和微量元素，调节pH值为3.5-5.0，培养基杀菌后将活性益生菌（乳双歧杆菌、短双岐杆菌、嗜酸乳杆菌、植物乳杆菌、干酪乳杆菌、嗜热乳杆菌、发酵乳杆菌、鼠李糖乳杆菌等）按照每100g培养基添加10g的量加入培养基中，最后接入10%（体积比）发酵菌的种子液，发酵菌可以为木醋杆菌或木葡糖酸醋杆菌；
（2）于34℃、摇瓶100-200rpm转速下搅拌发酵7天，获得将活性益生菌包裹的生物纤维素凝胶膜或颗粒；
（3）将获得的生物纤维素凝胶膜或颗粒经清洗处理后，冷冻干燥使其水含量低于5%，再经过研磨或切割制成粉状或颗粒状；
（4）与其他营养组分混合，制成粉状或颗粒状固体饮料。其他营养成分包含：无水葡萄糖、低聚半乳糖、水苏糖、乳清蛋白粉、低聚异麦芽糖、低聚果糖、低聚半乳糖等。
实施例2：一种富含活性益生菌的固体果味饮料
（1）制备生物纤维素发酵培养基，培养基中含有80-90%（体积比）的椰子水，添加少量蛋白胨后，调节pH值为3.5-5.0，培养基杀菌后将活性益生菌（乳双歧杆菌、短双岐杆菌、嗜酸乳杆菌、植物乳杆菌、干酪乳杆菌、嗜热乳杆菌、发酵乳杆菌、鼠李糖乳杆菌等）按照每100g培养基添加20g的量加入培养基中，最后接入10%（体积比）发酵菌的种子液，发酵菌可以为木醋杆菌或木葡糖酸醋杆菌；
（2）于35℃、发酵罐50-100rpm转速下搅拌发酵10天，获得将活性益生菌包裹或悬浮的生物纤维素凝胶膜或颗粒；
（3）将获得的生物纤维素凝胶膜或颗粒经清洗处理后，冷冻干燥使其水含量低于5%，再经过研磨或切割制成粉状或颗粒状；
（4）与其他营养组分混合，制成粉状或颗粒状固体饮料。其他营养成分包含：无水葡萄糖、低聚半乳糖、水苏糖、低聚异麦芽糖、低聚果糖、低聚半乳糖、菊精、梅粉、氨基酸等。
取上述实施例制备得到的固体饮料产品，进行货架期常温保藏活性损失试验，对其中的活性益生菌活性含量进行检测，并与最初制备得到的活性含量进行对比，得出其活性损失率，试验结果如下：
| 货架期常温保藏天数 | 活性益生菌活性损失率 |
| 30天 | 3% |
| 90天 | 10% |
| 150天 | 15% |
从上述结果可以看出，所述固体饮料产品在货架期初期，活性损失很低，基本属于没有损失，可以较好地保留活性益生菌的活性，益于消费者的食用。而在货架期达到一定时间后，损失率有一定程度的提高，但也属于正常范围之内，并且此时的固体饮料产品已经是比常规的含有益生菌的产品保藏期大为提高。可达3个月90天左右。然后在之后直到150天，损失率也控制在15%左右，说明生物纤维素对活性成分的保护是长效的。这对于常规固体饮料来说，增加了更多的消费选择性，尤其是增加了消费者都很喜欢的活性益生菌成分，且一样保持了固体饮料已有的体积显著变小、携带方便、风味好，速溶性好、应用范围广，饮用方便的特点，一定会成为一种新兴的快速消费食品产品。
Claims (10)
1.一种富含活性益生菌的固体饮料，其特征在于，将活性益生菌包裹在生物纤维素中，再添加固体饮料其他组分后制成。
2.根据权利要求1所述的固体饮料，其特征在于，所述活性益生菌包括：乳双歧杆菌、短双岐杆菌、嗜酸乳杆菌、植物乳杆菌、干酪乳杆菌、嗜热乳杆菌、发酵乳杆菌、鼠李糖乳杆菌中的一种或多种。
3.根据权利要求1所述的固体饮料，其特征在于，所述固体饮料其他组分包括：无水葡萄糖、低聚半乳糖、水苏糖、乳清蛋白粉、低聚异麦芽糖、低聚果糖、低聚半乳糖、动植物蛋白、氨基酸、多肽、果粉中的一种或多种。
4.根据权利要求1所述的固体饮料，其特征在于，所述活性益生菌包裹在生物纤维素中，是通过在生物纤维素的发酵培养基中添加活性益生菌后经微生物发酵生成的。
5.根据权利要求4所述的固体饮料，其特征在于，所述生物纤维素的发酵培养基中含有适量碳源、氮源和微量元素，所述碳源包括葡萄糖、蔗糖、麦芽糖和乳糖中的一种或多种；氮源包括牛肉膏或蛋白胨，用冰醋酸或柠檬酸调节培养基pH值达到3.5-5.0。
6.根据权利要求4所述的固体饮料，其特征在于，所述微生物为木醋杆菌或木葡糖酸醋杆菌。
7.根据权利要求4所述的固体饮料，其特征在于，在所述生物纤维素的发酵培养基中添加活性益生菌，经动态发酵生产生物纤维素。
8.根据权利要求7所述的固体饮料，其特征在于，所述动态发酵为摇瓶或发酵罐发酵，摇瓶转速100-300rpm，发酵罐转速50-100rpm，发酵温度34-36度，搅拌条件下发酵5-10天。
9.根据权利要求8所述的固体饮料，其特征在于，所述动态发酵后得到的生物纤维素凝胶，经清洗处理后，进行冷冻干燥处理，干燥至水含量低于5%，再研磨成粉状或颗粒状。
10.根据权利要求7或9所述的固体饮料，其特征在于，所述发酵培养基中添加活性益生菌的量是：每100g发酵培养基中添加5-20g益生菌。
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