CN112056496A - 一种利用乳酸菌降低面团麸质蛋白含量的方法 - Google Patents
一种利用乳酸菌降低面团麸质蛋白含量的方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/121—Brevis
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
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Abstract
本发明公开了一种利用乳酸菌降低面团麸质蛋白含量的方法。本发明所提供的利用乳酸菌降低面团麸质蛋白含量的方法,包括如下步骤:向面粉中直接加入乳酸菌,和面至面团成型;然后进行面团发酵。本发明步骤简单,不会产生污染,无化学毒性,不需要精确的用量或配比,本发明乳酸菌悬液是将乳酸菌接种到MRS培养基培养24‑48h后所得,操作更加简便,不需要昂贵的特殊设备,可适用于家庭厨房应用或大规模的食品工业化生产。本发明对于开发低麸质面制品可以解决乳糜泻易感人群不耐受的问题,为食品生产及新工艺的开发提供更多选择具有重要意义。
Description
技术领域
本发明涉及食品加工领域,特别涉及一种利用乳酸菌降低面团麸质蛋白含量的方法。
背景技术
乳糜泻(Celiac disease,CD)是由于摄入麸质蛋白而引起的一种肠道自身免疫疾病,由遗传易感个体摄入小麦中的麸质蛋白引起。易感人群摄入麸质蛋白后,其在胃肠道内不被完全分解吸收,生成一些较大的肽段,分别触发由CD4+Th1细胞介导的适应性反应和由上皮淋巴细胞介导的固有免疫反应,导致炎症,引起肠粘膜甚至全身***性损伤。这种损伤能干扰患者包括矿物质和脂溶性维生素等营养素的吸收。乳糜泻的典型症状包括腹痛、腹泻、食欲不振、消化不良进而导致消瘦等多种现象。目前,乳糜泻唯一的有效治疗方法是坚持终生无麸质饮食。目前,市场上对面制品需求量不断增长,如何减少面制品中的致乳糜泻因子(麸质蛋白)的含量,降低消费者或潜在的易感人群罹患乳糜泻的风险,已成为迫切需要解决的问题。
乳酸菌(Lactobacillus)是一类能够发酵产生乳酸的细菌的总称。其在生长代谢过程中,能够利用环境中的碳水化合物进行发酵。乳酸菌的分布十分广泛,通常存在于肉、乳和蔬菜等食品中,其也在哺乳动物(包括人类)的口腔、肠道等环境中作为正常微生物菌群中的一员。研究表明,乳酸菌能促进动物生长,调节胃肠道正常菌群、维持微生态平衡,从而改善胃肠道功能、提高食物消化率和生物效价、降低血清胆固醇、控制内毒素、抑制肠道内腐败菌生长、提高机体免疫力等。
发明内容
针对上述问题,本发明提供了一种降低面团中麸质蛋白含量的方法。
第一方面,本发明要求保护一种利用乳酸菌降低面团麸质蛋白含量的方法。
本发明所要求保护的利用乳酸菌降低面团麸质蛋白含量的方法,可包括如下步骤:向面粉中直接加入乳酸菌,和面至面团成型;然后进行面团发酵。
在本发明所要求保护的方法中,乳酸菌是直接加入到发酵面团,并非以酸面团的形式加入到发酵面团。且,本发明方法中只向发酵面团中加入乳酸菌,不加入其他菌种和酶类。
进一步地,所述方法可包括如下步骤:
(1)和面:按照每50g面粉加入OD600为1.5以上的乳酸菌悬液25g的比例,向面粉中加入所述乳酸菌悬液,混揉6-10min;
(2)面团发酵:25℃发酵30-60min。
在本发明的具体实施方式中,步骤(1)中,所述混揉的时间为6min。
在本发明的具体实施方式中,步骤(2)中,所述发酵的时间为30min;在进行所述发酵的过程中,还可用保鲜膜覆盖住面团。
在本发明的具体实施方式中,所述乳酸菌悬液的OD600为1.5-1.6。
在本发明的具体实施方式中,所述乳酸菌悬液是将所述乳酸菌接种到MRS培养基后,培养24-48h(如36h)后所得。
在本发明中,所述乳酸菌可为嗜酸乳杆菌(Lactobacillus acidophilus)、短乳杆菌(Lactobacillus brevis)或干酪乳杆菌(Lactobacillus casei)。
在本发明的第一个实施方式中,所述乳酸菌具体为嗜酸乳杆菌(Lactobacillusacidophilus),ATCC 4356=JCM1132。
在本发明的第二个实施方式中,所述乳酸菌具体为短乳杆菌(Lactobacillusbrevis),CICC 6239。
在本发明的第三个实施方式中,所述乳酸菌具体为干酪乳杆菌(Lactobacilluscasei),ATCC 334。
在所述方法中,在所述面团发酵结束后还可包括如下步骤:用清水洗去面团中的淀粉,冲洗至恒重后测定麸质蛋白的重量。
第二方面,本发明要求保护第一方面所述方法在制备麸质蛋白含量降低的面制品中的应用。
第三方面,本发明要求保护第一方面所述方法在食品加工中的应用。
本发明步骤简单,利用微生物发酵,不需要使用任何有机溶剂,因此不会产生污染,可以保证处理后的面团无化学毒性,并且不需要精确的用量或配比,本发明乳酸菌悬液是将乳酸菌接种到MRS培养基培养24-48h后所得,操作更加简便,不需要昂贵的特殊设备,可适用于家庭厨房应用或大规模的食品工业化生产。本发明对于开发低麸质面制品可以解决乳糜泻易感人群不耐受的问题,为食品生产及新工艺的开发提供更多选择具有重要意义。
具体实施方式
下面结合具体实施方式对本发明进行进一步的详细描述,给出的实施例仅为了阐明本发明,而不是为了限制本发明的范围。以下提供的实施例可作为本技术领域普通技术人员进行进一步改进的指南,并不以任何方式构成对本发明的限制。
下述实施例中的实验方法,如无特殊说明,均为常规方法,按照本领域内的文献所描述的技术或条件或者按照产品说明书进行。下述实施例中所用的材料、试剂等,如无特殊说明,均可从商业途径得到。
实施例1、利用嗜酸乳杆菌降低面团中麸质蛋白含量
供试乳酸菌:嗜酸乳杆菌(Lactobacillus acidophilus)ATCC 4356=JCM1132。
(1)菌种接种:将嗜酸乳杆菌菌株原溶液按1%的体积接种到MRS培养基中;
(2)菌种扩培:将已经接种过的培养基在室温(25℃)下放置36h,使其吸光度(OD600)达到1.5-1.6;
(3)和面:称取50g面粉,加入25g嗜酸乳杆菌培养溶液,混揉6分钟;
(4)面团发酵:将成型的面团用保鲜膜覆盖,在室温(25℃)下进行发酵30min,发酵后完成后得到低麸质含量的面团;
(5)用清水将面团冲洗10min,洗去淀粉后测定麸质蛋白的重量。
结果显示:经过三次重复实验,本具体实施例的麸质蛋白平均含量为18.49g,比起未加乳酸菌溶液的面团(制作方法和加了乳酸菌溶液的面团相比差别仅在于用等量的清水代替了乳酸菌培养溶液)降低了19.68%。清水面团中麸质蛋白平均含量为23.02g。
实施例2、利用短乳杆菌降低面团中麸质蛋白含量
供试乳酸菌:短乳杆菌(Lactobacillus brevis)CICC 6239。
(1)菌种接种:将短乳杆菌菌株原溶液按1%的体积接种到MRS培养基中;
(2)菌种扩培:将已经接种过的培养基在室温(25℃)下放置36h,使其吸光度(OD600)达到1.5-1.6;
(3)和面:称取50g面粉,加入25g短乳杆菌培养溶液,混揉6分钟;
(4)面团发酵:将成型的面团用保鲜膜覆盖,在室温(25℃)下进行发酵30min,发酵后完成后得到低麸质含量的面团;
(5)用清水将面团冲洗10min,洗去淀粉后测定麸质蛋白的重量(同上)。
结果显示:经过三次重复实验,本具体实施例的麸质蛋白平均含量为20.39g,比起未加乳酸菌溶液的面团(制作方法和加了乳酸菌溶液的面团相比差别仅在于用等量的清水代替了乳酸菌培养溶液)降低了11.42%。清水面团中麸质蛋白平均含量为23.02g。
实施例3、利用干酪乳杆菌降低面团中麸质蛋白含量
供试乳酸菌:干酪乳杆菌(Lactobacillus casei)ATCC 334。
(1)菌种接种:将干酪乳杆菌菌株原溶液按1%的体积接种到MRS培养基中;
(2)菌种扩培:将已经接种过的培养基在室温(25℃)下放置36h,使其吸光度(OD600)达到1.5-1.6;
(3)和面:称取50g面粉,加入25g乳酸菌培养溶液,混揉6分钟;
(4)面团发酵:将成型的面团用保鲜膜覆盖,在室温(25℃)下进行发酵30min,发酵后完成后得到低麸质含量的面团;
(5)用清水将面团冲洗10min,洗去淀粉后测定麸质蛋白的重量(同上)。
结果显示:经过三次重复实验,本具体实施例的麸质蛋白平均含量为16.67g,比起未加乳酸菌溶液的面团(制作方法和加了乳酸菌溶液的面团相比差别仅在于用等量的清水代替了乳酸菌培养溶液)降低了27.58%。清水面团中麸质蛋白平均含量为23.02g。
以上对本发明进行了详述。对于本领域技术人员来说,在不脱离本发明的宗旨和范围,以及无需进行不必要的实验情况下,可在等同参数、浓度和条件下,在较宽范围内实施本发明。虽然本发明给出了特殊的实施例,应该理解为,可以对本发明作进一步的改进。总之,按本发明的原理,本申请欲包括任何变更、用途或对本发明的改进,包括脱离了本申请中已公开范围,而用本领域已知的常规技术进行的改变。按以下附带的权利要求的范围,可以进行一些基本特征的应用。
Claims (10)
1.一种利用乳酸菌降低面团麸质蛋白含量的方法,包括如下步骤:向面粉中直接加入乳酸菌,和面至面团成型;然后进行面团发酵。
2.根据权利要求1所述的方法,其特征在于:所述方法包括如下步骤:
(1)和面:按照每50g面粉加入OD600为1.5以上的乳酸菌悬液25g的比例,向面粉中加入所述乳酸菌悬液,混揉6-10min;
(2)面团发酵:25℃发酵30-60min。
3.根据权利要求2所述的方法,其特征在于:步骤(1)中,所述混揉的时间为6min。
4.根据权利要求2或3所述的方法,其特征在于:步骤(2)中,所述发酵的时间为30min。
5.根据权利要求2-4中任一所述的方法,其特征在于:所述乳酸菌悬液的OD600为1.5-1.6。
6.根据权利要求5所述的方法,其特征在于:所述乳酸菌悬液是将所述乳酸菌接种到MRS培养基后,培养24-48h后所得。
7.根据权利要求1-6中任一所述的方法,其特征在于:所述乳酸菌为嗜酸乳杆菌、短乳杆菌或干酪乳杆菌。
8.根据权利要求1-7中任一所述的方法,其特征在于:在所述方法中,在所述面团发酵结束后还包括如下步骤:用清水洗去面团中的淀粉,冲洗至恒重后测定麸质蛋白的重量。
9.权利要求1-8中任一所述方法在制备麸质蛋白含量降低的面制品中的应用。
10.权利要求1-8中任一所述方法在食品加工中的应用。
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