CN111149963A - 一种保健磷虾油乳酸菌饮料及其制备方法 - Google Patents
一种保健磷虾油乳酸菌饮料及其制备方法 Download PDFInfo
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- CN111149963A CN111149963A CN202010069816.5A CN202010069816A CN111149963A CN 111149963 A CN111149963 A CN 111149963A CN 202010069816 A CN202010069816 A CN 202010069816A CN 111149963 A CN111149963 A CN 111149963A
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- krill oil
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Abstract
本发明属于食品加工技术领域，具体涉及一种保健磷虾油乳酸菌饮料及其制备方法。该饮料由乳酸菌发酵磷虾油制备，发酵液内添加桔梗花提取物。克服了磷虾油有腥味、易氧化、不易保藏的缺陷，并且对于磷虾油的保健作用具有协同增效的效果，可制成系列乳酸饮品，产品营养、美味又方便。
Description
技术领域：
本发明属于食品加工技术领域，具体涉及一种保健磷虾油乳酸菌饮料及其制备方法。
背景技术：
磷虾油是由南极海域野生的磷虾经过一系列工艺提取所得，含有丰富的磷脂、Omega-3多不饱和脂肪酸和抗氧化明星虾青素等生物活性物质，具有诸多促进健康的益处，包括心血管、神经、骨骼和关节、视力、皮肤保健等。然而，磷虾油具有腥味、易氧化、不易保藏，限制了其作为保健食品方面的开发应用。
桔梗，属桔梗科、桔梗属多年生草本植物。茎高20-120厘米，通常无毛，偶密被短毛，不分枝，极少上部分枝。桔梗根药用，含桔梗皂甙，有止咳、祛痰、消炎(治肋膜炎)等效。洋桔梗株态典雅，色调清新淡雅。盆栽用于点缀居室、阳台或窗台，呈现出清新高雅之感。然而，观赏用的桔梗花枯萎以后便成为废弃物，目前，尚未有开发桔梗花的药用或食用价值的报道。
发明内容：
本发明要解决的技术问题是磷虾油具有腥味、易氧化、不易保藏，限制了其作为保健食品方面的开发应用，而桔梗花的药用或食用价值也尚未被开发。
为解决上述问题，本发明提供一种保健磷虾油乳酸菌饮料及其制备方法，发酵后通过添加桔梗花提取物，有效的去除了磷虾油的腥味，保留了其营养价值。
为达到上述目的，本发明通过以下技术方案实现，一种保健磷虾油乳酸菌饮料，由乳酸菌发酵磷虾油制备，发酵液内添加桔梗花提取物。
进一步的，桔梗花提取物的提取方法如下：取干燥的桔梗花，粉碎，常压下加入5-8倍重量份数的水加热回流提取3次，提取液采用纱布过滤后，滤液经2000-3000r.min-1离心10-15min，取上清液，加入3-10wt％纳米蒙脱土，搅匀，低温烘干，研细，以甲醇索氏提取，提取液水浴蒸干，制成桔梗花提取物。请补充桔梗花除腥的机理解释，除了感官评定外，其他成分分析结果等数据证明桔梗花可以有效除腥。
进一步的，所述保健磷虾油乳酸菌饮料的制备方法，包括以下步骤：
(1)按照重量份数，称取小麦淀粉2-6份，透明质酸1-3份，加入150-250份水在100℃水浴锅中加热15-25min，使其完全溶解，冷却至60℃以下后加入奶粉60-120份，混合均匀，冷却至22-27℃；小麦淀粉、透明质酸、奶粉的作用是什么？这个步骤的意义或者作用是什么？小麦淀粉、透明质酸和奶粉组合提供了蛋白、脂肪和多糖营养，同时提供了乳酸菌发酵所需的碳源、氮源等，加热的作用是使小麦淀粉糊化并与透明质酸均匀地分布在体系中；冷却到60℃的目的是使奶粉溶解性能更好，不结团，易分散，同时防止奶粉中的热敏性成分被破坏；继续冷却至22-27℃是为了后续添加磷虾油和发酵做准备。
(2)加入40-400份磷虾油微胶囊或磷虾油体系，均质，接种乳酸菌，发酵10-16小时；乳酸菌发酵一方面可以使奶粉中的乳蛋白分解为更易吸收的小分子蛋白，另一方面可以通过发酵产生需宜的风味，可以让磷虾油的腥味降低，提供磷虾油营养成分的同时改善风味。
(3)乳化均质，加入桔梗花提取物5-10份，二次均质后，杀菌，罐装，制成。最后加入桔梗花提取物是为了防止提前加入影响乳酸菌发酵。
进一步的，步骤(2)中乳酸菌的接种量为乳酸菌制剂的0.5-2％，乳酸菌制剂中乳酸菌的含量为1-3×108cfu/g。该添加量的限定一方面考虑到产品发酵后的蛋白分子更易吸收，另一方面从风味改善上进行了评价和筛选，最终确定该条件。
进一步的，步骤(2)中发酵温度为42-45℃，在此过程中测酸度，当酸度达到130°T时，发酵结束，冷却至30℃以下备用。该温度范围乳酸菌的发酵活动最为活跃，从酸度上升的速率上可以得出；而酸度控制则根据风味筛选确定。
进一步的，步骤(2)和步骤(3)中均质压力为18-20Mpa，温度为50-60℃。
进一步的，步骤(2)中磷虾油微胶囊的制备方法为：按照重量份数，取0.5份双乙酰酒石酸单双甘油酯和20份水，100℃水浴30min中加热完全溶解；然后取20份浓缩乳清蛋白、20份麦芽糊精、1份β-环糊精溶解、0.05份维生素C、0.15份维生素E、0.05份茶多酚、250份水，在60℃水浴加热完全溶解，再加入已溶解的双乙酰酒石酸单双甘油酯溶液，冷却至30℃及以下后，加入15份磷虾油，所得溶液经高速分散机在转速12000r/min条件下高速剪切10min后，梯度高压均质机分别为200bar、400bar各2次，再经喷雾干燥机进行喷雾干燥，得到干燥后的粉末，粉末贮藏在-18℃冰箱备用，即为磷虾油微胶囊。双乙酰酒石酸单双甘油酯主要作用是乳化作用；浓缩乳清蛋白、麦芽糊精、β-环糊精三者为壁材原料；维生素C、维生素E、茶多酚为营养强化和抗氧化作用。
进一步的，步骤(2)中所述磷虾油体系的制备方法为：按照重量份数，取0.996份大豆卵磷脂、3.56份棕榈油、1.78份椰子油在85℃的水浴锅中加热至大豆卵磷脂完全溶解，冷却至25℃以下后加入1.78份磷虾油，搅拌均匀后得到磷虾油体系。整体为一个复配的油脂体系，提供了高磷脂含量的组合油配方，通过加热增加磷脂的溶解性，使多种油脂成分混合更加均匀，降低温度加入南极磷虾油为了保证热敏性的成分不被破坏。
进一步的，步骤(3)中杀菌的温度为85℃，杀菌时间为20min。
进一步的，步骤(3)加入桔梗花提取物后，再加入瓜尔胶寡糖、浓缩果汁或抹茶粉调味然后进行二次均质。
本发明的有益效果在于：
(1)本发明首次发现桔梗花提取物能去除磷虾油中的腥味，克服了磷虾油有腥味、易氧化、不易保藏的缺陷桔梗花提取物是遮蔽磷虾油的腥味，同时具有较好的抗氧化活性，可明显延缓南极磷虾油的过氧化值和酸价的升高，使产品在货架期内有更好的口感。，并且对于磷虾油的保健作用具有协同增效的效果，可制成系列乳酸饮品，产品营养、美味又方便。
(2)本发明制备的保健磷虾油乳酸菌饮料以磷虾油、乳酸菌、瓜尔胶寡糖为原料，通过磷虾油微胶囊或磷酸油体系的制备提高了磷虾油的分散性和稳定性，而且乳酸菌发酵一方面降低了蛋白质的分子量，更利于吸收，另一方面改善了风味。
具体实施方式：
为使本发明实施例的目的、技术方案和优点更加清楚，下面对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1：
一种保健磷虾油乳酸菌饮料，由乳酸菌发酵磷虾油制备，发酵液内添加桔梗花提取物。其制备方法具体包括以下步骤：
(1)制备桔梗花提取物：取干燥的桔梗花2kg，粉碎，常压下加入12kg的水加热回流提取3次，提取液采用纱布滤过，2500r.min-1离心12min，取上清液，加入纳米蒙脱土0.7kg，搅匀，低温烘干，研细，以甲醇索氏提取，提取液水浴蒸干，制成桔梗花提取物。
(2)制备磷虾油微胶囊：按照重量份数，取0.5g双乙酰酒石酸单双甘油酯和20g水，100℃水浴30min中加热完全溶解；然后取20g浓缩乳清蛋白、20g麦芽糊精、1gβ-环糊精溶解、0.05g维生素C、0.15g维生素E、0.05g茶多酚、250g水，在60℃水浴加热完全溶解，再加入已溶解的双乙酰酒石酸单双甘油酯溶液，冷却至30℃及以下后，加入15g磷虾油，所得溶液经高速分散机在转速12000r/min条件下高速剪切10min后，梯度高压均质机分别为200bar、400bar各2次，再经喷雾干燥机进行喷雾干燥，得到干燥后的粉末，粉末贮藏在-18℃冰箱备用。
(3)按照重量份数，称取小麦淀粉4g，透明质酸1g，加入200g水在100℃水浴锅中加热20min，使其完全溶解，冷却至60℃以下后加入奶粉100g，混合均匀，冷却至25℃。
(4)加入300g磷虾油微胶囊，均质(压力18Mpa，温度55℃)，接种乳酸菌，发酵温度为43℃，在发酵过程中测酸度，发酵12小时，酸度达到130°T，发酵结束，冷却至30℃以下备用；所述乳酸菌的接种量为乳酸菌制剂的1％，乳酸菌制剂中乳酸菌的含量为2×108cfu/g。
(5)破乳搅拌，加入桔梗花提取物8g，二次均质(压力18Mpa，温度55℃)后，杀菌(杀菌的温度85℃，杀菌时间20min)，罐装，制成。
实施例2：
步骤(2)为磷虾油体系的制备方法为：按照重量份数，取0.996g大豆卵磷脂、3.56棕榈油、1.78g椰子油在85℃的水浴锅中加热至大豆卵磷脂完全溶解，冷却至25℃以下后加入1.78g磷虾油，搅拌均匀后得到磷虾油体系。
步骤(4)为加入50g磷虾油体系，均质(压力18Mpa，温度55℃)，接种乳酸菌，发酵温度为43℃，在发酵过程中测酸度，发酵12小时，酸度达到130°T，发酵结束，冷却至30℃以下备用；所述乳酸菌的接种量为乳酸菌制剂的1％，乳酸菌制剂中乳酸菌的含量为2×108cfu/g。
其余均与实施例1相同。
实施例3：
步骤(4)为加入300g磷虾油体系，均质(压力18Mpa，温度55℃)，接种乳酸菌，发酵温度为43℃，在发酵过程中测酸度，发酵12小时，酸度达到130°T，发酵结束，冷却至30℃以下备用；所述乳酸菌的接种量为乳酸菌制剂的1％，乳酸菌制剂中乳酸菌的含量为2×108cfu/g。
步骤(5)为破乳搅拌，加入桔梗花提取物8g，瓜尔胶寡糖6g，抹茶粉6g，二次均质(压力18Mpa，温度55℃)后，杀菌(杀菌的温度85℃，杀菌时间20min)，罐装，制成。
其余均与实施例2相同。
对比实施例1：除腥效果对比：
取磷虾油，分别稀释5倍，10倍，15倍，20倍，25倍，30倍，35倍，40倍，45倍，50倍，规定其腥味值分别为10，9，8，7，6，5，4，3，2，1。做好标准腥味值后，取待评定液3mL，置入口中，充分品尝后吐出。然后跟标准腥味值溶液进行反复比对，直至确定其腥味值，取五人以上评定的平均值确定腥味值。
分别向稀释5倍，10倍，15倍，20倍，25倍的磷虾油3mL中，加入0.05g桔梗花提取物，测其腥味值，见表1：
表1
由表1可以看出，桔梗花提取物均能降低各稀释浓度的腥味值。
实施例1中步骤(2)制备的磷虾油微胶囊为实验组1样品，取3mL测定；实施例2中步骤(2)制备的磷虾油体系用水稀释5倍，为实验组2样品，取3mL测定；在样品1中加入0.05g桔梗花提取物，为实验组3样品；在样品2中加入0.05g桔梗花提取物，为实验组4样品；每组重复5次测量，分别测得样品1-4的腥味值，见表2：
表2
注：*P<0.05与样品1组相比。
由表2可以看出，将磷虾油制备成磷虾油微胶囊和磷虾油体系，磷虾油腥味值不降低，加入桔梗花提取物能降低磷虾油微胶囊和磷虾油体系的腥味值。
取实施例1-3制备的保健磷虾油乳酸菌饮料，测其腥味值，另外，按照实施例1的制备方法，去掉其中加入桔梗花提取物的操作步骤，作为对照，测其腥味值，测试结果见表3：
表3
注：*P<0.05与对照组相比。
对照组在实验中，磷虾油稀释倍数对应的腥味值理论值应该小于3，其实测腥味值为5.3，证明在发酵过程中，腥味物质有所增加，加入桔梗花提取物能显著降低保健磷虾油乳酸菌饮料的腥味值。
对比实施例2：保健功效对比：
本实验旨在研究保健磷虾油乳酸菌饮料中的有效成分对于哮喘的作用，及饮料中桔梗提取物和磷虾油的协同增效作用。
实验动物：雌性BALB/c小鼠，重20g左右。
鸡卵白蛋白致敏液：称取1.5mg OVA，加入15m L的混匀的液态铝佐剂，进行充分震荡，震荡40min。
鸡卵白蛋白激发液：称取8mg OVA加入4m L生理盐水，充分溶解后用。
雌性BABL/c小鼠，20g左右，随机分成6组，分别为正常对照组(生理盐水)、模型组(OVA)，桔梗提取物组(OVA+桔梗提取物5mg/kg)、磷虾油组(OVA+磷虾油5mg/kg)、桔梗提取物和磷虾油组(OVA+桔梗提取物2.5mg/kg+磷虾油2.5mg/kg)以及阳性对照组(OVA+***2mg/kg)。生理盐水，***，桔梗提取物，磷虾油均腹腔注射。致敏液OVA腹腔注射，激发液OVA滴鼻。
小鼠在适宜的环境饲养一段时间后，建立哮喘模型。在第0天、第14天，模型组，桔梗提取物治疗组，磷虾油治疗组，桔梗提取物和磷虾油治疗组，***治疗组腹腔注射致敏液OVA0.2mL，正常对照组的小鼠注射等量的生理盐水。在第25、26、27天，药物组腹腔注射药物，模型组和正常对照组腹腔注射等量的生理盐水，注射一个小时后，模型组与药物组小鼠用***麻醉后滴鼻激发液OVA 50μl，正常对照组小鼠滴鼻生理盐水，在最后一次滴鼻操作结束24小时后，取材进行后续的实验。
最后一次滴鼻操作24小时后，对小鼠进行眼球采血。血液室温放置半小时后，经过3000转10min的离心，抽取析出来的上清，即为血清，之后将上清存于-80℃保存。
ELISA测定IL-4、IL-5、IL-13：
(1)将一抗用细胞因子包被液稀释200倍，每孔加入100μl，封板后4℃过夜或者37℃温箱孵育2h；
(2)洗液洗板4次，每孔150μl；
(3)为减少非特异性结合，每孔加入200μl的样品稀释液，将板封好后，室温震荡1.5h；
(4)洗液洗板4次，每孔150μl；
(5)样品稀释液倍比稀释标准品；
(6)加入待测样品以及不同稀释倍数的标准品，每孔加入100μl，室温震荡孵育2h；
(7)洗液洗板4次，每孔150μl；
(8)样品稀释液稀释二抗200倍，每孔加入200μl，室温震荡孵育1h；
(9)洗液洗板4次，每孔150μl；
(10)样品稀释液稀释辣根过氧化物酶1000倍，每孔加入100μl，室温震荡孵育30min；
(11)洗液洗板5次，每孔150μl，最后一次浸孔30s-1min；
(12)每孔加入100μl的TMB底物显色液，暗处孵育15min；
(13)每孔加入100μl的终止液，震荡混匀；
(14)酶标仪测定各孔的OD值(450nm)，分析结果；根据标准品做出来的标准曲线计算待测样品的细胞因子的浓度。测试结果见表4：
表4
注：##P<0.01,与空白对照组相比，*P<0.05，**P<0.01，与OVA组相比。
由表4可以看出，桔梗提取物和磷虾油均能降低Th2细胞因子的含量，降低免疫应答反应，桔梗提取物和磷虾油组合使用效果更佳。
Claims (10)
1.一种保健磷虾油乳酸菌饮料，其特征在于：由乳酸菌发酵磷虾油制备，发酵液内添加桔梗花提取物。
2.如权利要求1所述的保健磷虾油乳酸菌饮料，其特征在于：桔梗花提取物的提取方法如下：干燥的桔梗花，粉碎，常压下加入水加热回流提取，提取液过滤，滤液离心取上清液，加入纳米蒙脱土，搅匀，低温烘干，研细，以甲醇索氏提取，提取液水浴蒸干，制成桔梗花提取物。
3.权利要求1或2中所述的保健磷虾油乳酸菌饮料的制备方法，其特征在于包括以下步骤：
(1)按照重量份数，称取小麦淀粉2-6份，透明质酸1-3份，加入150-250份水在100℃水浴锅中加热15-25min，使其完全溶解，冷却至60℃以下后加入奶粉60-120份，混合均匀，冷却至22-27℃；
(2)加入40-400份磷虾油微胶囊或磷虾油体系，均质，接种乳酸菌，发酵10-16小时；
(3)乳化均质，加入桔梗花提取物5-10份，二次均质后，杀菌，罐装，制成。
4.如权利要求3所述的制备方法，其特征在于：步骤(2)中乳酸菌的接种量为乳酸菌制剂的0.5-2％，乳酸菌制剂中乳酸菌的含量为1-3×108cfu/g。
5.如权利要求3所述的制备方法，其特征在于：步骤(2)中发酵温度为42-45℃，当酸度达到130°T时，发酵结束，冷却至30℃以下备用。
6.如权利要求3所述的制备方法，其特征在于：步骤(2)和步骤(3)中均质压力为18-20Mpa，温度为50-60℃。
7.如权利要求3所述的制备方法，其特征在于：步骤(2)中磷虾油微胶囊的制备方法为：按照重量份数，取0.5份双乙酰酒石酸单双甘油酯和20份水，100℃水浴30min中加热完全溶解；然后取20份浓缩乳清蛋白、20份麦芽糊精、1份β-环糊精溶解、0.05份维生素C、0.15份维生素E、0.05份茶多酚、250份水，在60℃水浴加热完全溶解，再加入已溶解的双乙酰酒石酸单双甘油酯溶液，冷却至30℃及以下后，加入15份磷虾油，所得溶液经高速分散机在转速12000r/min条件下高速剪切10min后，梯度高压均质机分别为200bar、400bar各2次，再经喷雾干燥机进行喷雾干燥，得到干燥后的粉末，粉末贮藏在-18℃冰箱备用，即为磷虾油微胶囊。
8.如权利要求3所述的制备方法，其特征在于：步骤(2)中所述磷虾油体系的制备方法为：按照重量份数，取0.996份大豆卵磷脂、3.56份棕榈油、1.78份椰子油在85℃的水浴锅中加热至大豆卵磷脂完全溶解，冷却至25℃以下后加入1.78份磷虾油，搅拌均匀后得到磷虾油体系。
9.如权利要求3所述的制备方法，其特征在于：步骤(3)中杀菌的温度为85℃，杀菌时间为20min。
10.如权利要求3所述的制备方法，其特征在于：步骤(3)加入桔梗花提取物后，再加入瓜尔胶寡糖、浓缩果汁或抹茶粉调味然后进行二次均质。
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