CN115299585B - 一种复合菌体调味盐及其制备方法 - Google Patents
一种复合菌体调味盐及其制备方法 Download PDFInfo
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Abstract
本发明提供了一种复合菌体调味盐及其制备方法,其通过高盐环境灭活菌体,从而制得灭活菌体与食盐有机结合的灭活菌液,并通过对活性菌体进行包埋制得活性菌粉,最后将灭活菌液以喷雾形式包裹在活性菌粉表面,可制备多层立体结构的盐颗粒产品;该盐颗粒产品以食盐为载体,不仅含有活性菌体,还含有灭活菌体及其代谢产物,使人们在一日三餐中可通过添加本发明复合菌体调味盐从而实现菜肴调味和调节肠道健康的双重目的。
Description
技术领域
本发明属于食盐加工技术领域,具体涉及一种复合菌体调味盐及其制备方法。
背景技术
近年来,消费者越来越意识到营养与健康的重要性,对获得更健康的食品表现出强烈兴趣,功能性食品、保健品产业随之快速增长,其中益生菌产品因其改善胃肠道、增强免疫力等功效更是成为了人们追求健康的“新宠”。
***粮农组织和世界卫生组织对益生菌定义为:摄入适量后,能对人体产生确切健康功效的、活的有益微生物。益生菌的益生功能在医药、食品和饲料等领域研究广泛,肠道共生微生物通过其代谢活动和与宿主细胞的分子相互作用,极大地影响胃肠道的生理,以及肠外器官和***。然而益生菌的存活受到很多因素的影响,例如温度、pH值和酶等。美国FDA推荐食品中活性益生菌的添加量最低限为106CFU/g或106CFU/ml。为发挥益生功能,需要提高益生菌在储存过程和宿主肠道内的环境中的存活率,因此益生菌的活性保持问题是其在食品如调味盐中的应用难题。
另外,随着研究的不断深入和发展,益生菌的应用领域不断扩大,科学家发现在实际应用中益生菌存在着菌种稳定性差、在消化道难定殖等问题,并渐渐注意到益生菌具有健康的功能是建立在他们的菌体本身、代谢物或是裂解产物,这些因子被国际益生菌组织命名为“后生元”(Postbiotics)。后生元是对宿主健康有益的无生命的微生物和其代谢物、细胞组分或无细胞混合物,包含如短链脂肪酸、微生物细胞组分、胞外多糖(exopolysaccharides,EPS)、细胞裂解物、磷壁酸、肽聚糖、活性脂质和有机酸等成分,其益生功能包括但不限于抗菌、抗氧化、调节肠道屏障功能和免疫反应等。后生元有着活的益生菌无法比拟的优势,如与食品基质成分很少或根本没有相互作用,可在较宽的pH和温度范围内保持稳定等,这为其在调味盐中的应用奠定了基础。
发明内容
虽然益生菌和后生元均有多种有益功效,但是它们大部分是以药品或保健品的形式进行销售和使用,且消费者需长期坚持服用才能达到较好的效果。而食用盐是日常烹饪中不可或缺的调料,人们每天都要通过一日三餐摄入一定量的食盐。对此,本发明本发明提供了一种复合菌体调味盐及其制备方法,本发明通过高盐环境灭活菌体,从而制得灭活菌体与食盐有机结合的灭活菌液,并通过对活性菌体进行包埋制得活性菌粉,最后将灭活菌液以喷雾形式包裹在活性菌粉表面,可制备多层立体结构的盐颗粒产品;该盐颗粒产品以食盐为载体,不仅含有活性菌体,还含有灭活菌体及其代谢产物,使人们在一日三餐中可通过添加本发明复合菌体调味盐从而实现菜肴调味和调节肠道健康的双重目的。
本发明通过下述技术方案实现。
一种复合菌体调味盐的制备方法,其特征在于,包括如下步骤:
S1、将不同菌体分别进行培养,从而得到不同菌体的培养液,之后将不同菌体的培养液混合,以得到混合培养液;于混合培养液中加入食盐,使混合培养液中的食盐达到饱和状态并维持5~60min,以通过高盐环境使菌体灭活,即得灭活菌液;
通常后生元的制备包括如下步骤:在最优条件下培养菌体,以获得体外的代谢产物和体内的活性因子,之后进行灭活使体内的活性因子封存在菌体内,最后将培养后的培养液进行浓缩、干燥,从而制得后生元;而在本发明步骤S1中,菌体经过培养后,培养液中含有菌体和代谢产物,通过于混合培养液中加入食盐,盐浓度大幅增加,会导致菌体内水分大量流失而导致菌体死亡,而菌体内的活性因子被封存在菌体内得到有效保存,这样最终获得的灭活菌液中含有本产品的配方成分:(1)菌体(菌体中含有活性因子)和代谢成分,此部分即为后生元;(2)食盐;因此,通过上述手段在实现后生元的制备的同时,也实现了产品中食盐的添加;
S2、将干酪乳杆菌,植物乳杆菌分别进行活化培养,之后分别收集菌体,将干酪乳杆菌,植物乳杆菌的菌体混合后加入生理盐水,得活性菌液备用;将海藻糖,大豆分离蛋白用水溶解混合均匀后加入至活性菌液中,得活性菌乳液;将活性菌乳液与壁材按体积比为1:2~4混合均匀后进行冷冻干燥,得活性菌粉;
该步骤中,通过在活性菌液(芯材)中加入海藻糖,可为益生菌细胞表面形成保护膜,提高了益生菌菌体的存活率;另外,活性菌液(芯材)中加入大豆蛋白,可作为益生菌在肠道中释放后定殖的营养素,提高了益生菌在肠道中的存活率;将活性菌乳液作为芯材,通过壁材的第一次包埋,可为活性菌乳液中的菌体建立与食盐隔离的有效屏障;
S3、将步骤S2获得的活性菌粉加入至混料槽中,将步骤S1获得的灭活菌液在混料过程中以喷雾的形式喷洒至混料槽中,使灭活菌液均匀包裹在活性菌粉表面,其中控制混料时间为15~60min,混料温度为50~65℃,得初混料;
该步骤中,将灭活菌液均匀包裹在活性菌粉表面,即使灭活菌体、食盐等附着于活性菌粉表面,从而可制备出具有多层立体结构的盐颗粒;具体的,盐颗粒的芯部由活性菌体、海藻糖、大豆蛋白和壁材构成,壳部由灭活菌体、食盐等构成;其中,芯部的海藻糖、壁材可对活性菌体形成双层保护以隔离壳部的食盐,以提高菌体的存活率;而壳部附着于芯部,使含有食盐、灭活菌体的壳体与含有活性菌体的芯部相互结合,从而可避免多种成分由于比重不一而导致的分层、结块等现象;
S4、将初混料过筛后包装即可。
优选的,所述步骤S1中,不同菌体为唾液乳杆菌、副干酪乳杆菌、植物乳杆菌和嗜酸乳杆菌中的多种。
优选的,所述步骤S1中,控制混合培养液中灭活菌体浓度为1×105~1×109cfu/mL。
优选的,所述步骤S2中,控制藻糖,大豆分离蛋白用水溶解混合均匀后的质量浓度分别为0.5%~2%,0.5%~2.5%。
优选的,所述步骤S2中,壁材采用下述方法制备而成:将海藻酸钠、酪蛋白酸钠、柠檬酸与去离子水按质量比1~3:3~8:0.5~2:100混合均匀,待海藻酸钠充分溶胀后加热至50~65℃搅拌均匀,即制得壁材;由于壁材溶液中因加入有机酸柠檬酸呈酸性,此时酪蛋白酸钠分子带正电荷,与带负电的海藻酸钠通过静电作用相互结合把益生菌体包埋在内,从而提高了包埋率。
优选的,所述步骤S2中,控制活性菌液中菌体浓度为1×105~1×109cfu/mL。
优选的,所述步骤S3中,灭活菌液与活性菌粉的体积质量比为8~12:1mL/g。
优选的,所述步骤S3中,先于步骤S1获得的灭活菌液中加入***胶,之后在混料过程中以喷雾的形式将灭活菌液喷洒至混料槽中,使灭活菌液均匀包裹在活性菌粉表面;以灭活菌液的质量计所述***胶的添加量为2%~4%。
优选的,所述步骤S4中,将步骤S3获得的初混料与胡萝卜粉、山药粉混合均匀,之后过筛包装;所述初混料、胡萝卜粉和山药粉的质量比为50:1~3:0~1.5;该步骤中,本发明通过加入增加胡萝卜粉、山药粉,不仅可改善复合菌体调味盐的风味,同时还能增强其对肠道健康的调节作用。
一种复合菌体调味盐,其采用上述任一所述方法制备而成。
本发明有益效果:
1)本发明利用人们长期使用食用盐的习惯,创新的以食盐作为载体,将益生菌和后生元进行配伍,开发出了一种复合菌体调味盐产品,使人们在日常饮食中通过摄入食盐也能补充益生菌和后生元,从而有利于发挥益生菌和后生元的有益功效,以维持人体的肠道健康和提高人体的免疫力。
2)本发明先通过高盐环境使培养液中的菌体灭活,从而制得灭活菌液,灭活菌液中同时含后生元(菌体(菌体中含有活性成分),代谢成分)和食盐,这样不仅解决了后生元的制备问题,同时可省去后续工序中的食盐添加步骤。
3)本发明通过在活性菌液(芯材)中加入海藻糖,可为益生菌细胞表面形成保护膜,提高了益生菌菌体的存活率;另外,活性菌液(芯材)中加入大豆蛋白,可作为益生菌在肠道中释放后定殖的营养素,提高了益生菌在肠道中的存活率;将活性菌乳液作为芯材,通过壁材的第一次包埋,可为活性菌乳液中的菌体建立与食盐隔离的有效屏障。
4)本发明通过将灭活菌液均匀包裹在活性菌粉表面,从而可制备出芯部由活性菌体、海藻糖、大豆蛋白、壁材构成,壳部由灭活菌体、食盐等构成的多层立体结构的盐颗粒;其中,芯部的海藻糖、壁材可对活性菌体形成双层保护以隔离壳部的食盐,以提高菌体的存活率;而壳部附着于芯部,使含有食盐、灭活菌体的壳体与含有活性菌体的芯部相互结合,从而可避免多种成分由于比重不一而导致的分层、结块等现象。
具体实施方式
下面结合具体实施方式对本发明做进一步的说明,需要指出的是以下实施方式仅是以例举的形式对本发明所做的解释性说明,但本发明的保护范围并不仅限于此,所有本领域的技术人员以本发明的精神对本发明所做的等效的替换均落入本发明的保护范围。
实施例1
一种复合菌体调味盐的制备方法,其包括如下步骤:
S1、将不同菌体分别进行培养,从而得到不同菌体的培养液,之后将不同菌体的培养液混合,以得到混合培养液;于混合培养液中加入食盐,使混合培养液中的食盐达到饱和状态并维持5~60min,以通过高盐环境使菌体灭活,即得灭活菌液;
S2、将干酪乳杆菌,植物乳杆菌分别进行活化培养,之后分别收集菌体,将干酪乳杆菌,植物乳杆菌的菌体混合后加入生理盐水,得活性菌液备用;将海藻糖,大豆分离蛋白用水溶解混合均匀后加入至活性菌液中,得活性菌乳液;将活性菌乳液与壁材按体积比为1:2~4混合均匀后进行冷冻干燥,得活性菌粉;
S3、将步骤S2获得的活性菌粉加入至混料槽中,将步骤S1获得的灭活菌液在混料过程中以喷雾的形式喷洒至混料槽中,使灭活菌液均匀包裹在活性菌粉表面,其中控制混料时间为15~60min,混料温度为50~65℃,得初混料;
S4、将初混料过筛后包装即可。
实施例2
一种复合菌体调味盐的制备方法,其包括如下步骤:
S1、将唾液乳杆菌、副干酪乳杆菌、植物乳杆菌和嗜酸乳杆菌中的多种分别进行培养,从而得到不同菌体的培养液,之后将不同菌体的培养液混合,控制混合培养液中灭活菌体浓度为1×105~1×109cfu/mL,以得到混合培养液;于混合培养液中加入食盐,使混合培养液中的食盐达到饱和状态并维持5~60min,以通过高盐环境使菌体灭活,即得灭活菌液;
S2、将干酪乳杆菌,植物乳杆菌分别进行活化培养,之后分别收集菌体,将干酪乳杆菌,植物乳杆菌的菌体混合后加入生理盐水,得活性菌液备用;将海藻糖,大豆分离蛋白一并用水溶解混合均匀使它们质量浓度分别为0.5%~2%,0.5%~2.5%,之后再加入至活性菌液中,得活性菌乳液;将活性菌乳液与壁材按体积比为1:2~4混合均匀后进行浓缩、冷冻干燥,得活性菌粉;其中,控制活性菌液中菌体浓度为1×105~1×109cfu/mL;壁材采用下述方法制备而成:将海藻酸钠、酪蛋白酸钠、柠檬酸与去离子水按质量比1~3:3~8:0.5~2:100混合均匀,待海藻酸钠充分溶胀后加热至50~65℃搅拌均匀,即制得壁材;
S3、将步骤S2获得的活性菌粉加入至混料槽中,于步骤S1获得的灭活菌液中加入***胶,之后在混料过程中以喷雾的形式将灭活菌液喷洒至混料槽中,使灭活菌液均匀包裹在活性菌粉表面;以灭活菌液的质量计所述***胶的添加量为2%~4%;其中灭活菌液与活性菌粉的体积质量比为8~12:1mL/g,控制混料时间为15~60min,混料温度为50~65℃,得初混料;
S4、将初混料与胡萝卜粉、山药粉按质量比为50:1~3:0~1.5混合均匀,之后过筛包装即可。
实施例3
一种复合菌体调味盐的制备方法,其包括如下步骤:
S1、制备灭活菌液
将唾液乳杆菌、植物乳杆菌分别进行培养,从而得到不同菌体的培养液,之后将不同菌体的培养液混合,以得到混合培养液;其中,控制混合培养液中菌体浓度为1×106cfu/mL,且唾液乳杆菌菌体、植物乳杆菌菌体的菌体数量比为1:2;为了达到上述参数,在实施过程中可通过常规的浓缩或稀释操作实现培养液中菌体浓度的控制,以制备出唾液乳杆菌的菌体浓度为1×106cfu/mL的培养液,制备出植物乳杆菌的菌体浓度为1×106cfu/mL的培养液,将两者的培养液按体积比1:2混合即可;
基于上述得到的混合培养液,于混合培养液中加入食盐,使混合培养液中的食盐达到饱和状态并维持30min,以通过高盐环境使菌体灭活,即得灭活菌液;在常温下,食盐的溶解度为36g,即100mL混合培养液中可加入36g食盐,以使混合培养液中的食盐达到饱和状态;对于本实施例制得的灭活菌液,100mL酶活菌液中含灭活菌体1×108cfu,含食盐约36g(以氯化钠计);
S2、制备活性菌粉
1)活性菌液及活性菌乳液制备:将斜面保存的干酪乳杆菌接种在MRS液体培养基中,37℃静置培养24h,然后按5%的接种量连续活化2~3次,将活化好的种子液经4000r/min离心10min,收集菌体,用生理盐水洗涤2~3次;按上述同样的方法活化植物乳杆菌;将干酪乳杆菌和植物乳杆菌的菌体按质量比1:2混合,然后用生理盐水将菌体数量调节至107cfu/mL,得活性菌液备用;将海藻糖,大豆分离蛋白一并用水溶解混合均匀使它们质量浓度分别为1%、1.2%,之后再按体积比1:1加入至活性菌液中,得活性菌乳液,此时活性菌乳液的初始益生菌数量达到5×106cfu/mL;
壁材制备:将海藻酸钠、酪蛋白酸钠、柠檬酸与去离子水按质量比2:5:1:100混合均匀,待海藻酸钠充分溶胀后加热至50~65℃搅拌均匀,即制得壁材;
2)将活性菌乳液与壁材按体积比为1:3混合均匀后依次进行浓缩、冷冻干燥,即得活性菌粉;在本实施例中,经检测,所制得的活性菌粉100g中含有活菌数为2.1×109cfu;
S3、将步骤S2获得的活性菌粉加入至混料槽中,开启湿法混料模式;于步骤S1获得的灭活菌液中加入2%~4%的***胶(以灭活菌液的质量计),之后在混料过程中以喷雾的形式将灭活菌液喷洒至混料槽中,使灭活菌液均匀包裹在活性菌粉表面,混料结束后得初混料;其中,灭活菌液与活性菌粉的体积质量比为10:1mL/g,混料时间为20min,混料温度为55℃;
S4、将初混料与胡萝卜粉、山药粉按质量比为50:2:1混合均匀,之后过筛包装即可;在本实施例中,经检测,所制得的复合菌体调味盐100g中含食盐71g(以氯化钠计),含活菌数为3.9×108cfu,含灭活菌体数为2.3×108cfu。
实施例4
本发明所制备的复合菌体调味盐在储藏过程中的活菌数变化。
1、实验对象
实验组:实施例3所制备的复合菌体调味盐。
对比组:将食用盐与市售活性菌粉和后生元产品、胡萝卜粉、山药粉直接混合,且控制100g对比组样品中含食盐71g(以氯化钠计),含活菌数为3.9×108cfu,含灭活菌体数为2.3×108cfu,余量用胡萝卜粉、山药粉按质量比2:1补足;
2、实验方法
将实验组和对比组的样品置于25℃条件下进行保藏,每隔30d取样计活菌数(检测方法参照GB4789.35-2016《食品微生物学检验乳酸菌检验》中的规定),结果见表1。
表1 25℃贮藏试验
由表1可知,在25℃贮存条件下,市售的活性菌粉与食盐混合后很快失活,30d时对比组的活菌数下降到103cfu/g;而经过本发明所制备的复合菌体调味盐,因为活性菌粉作为芯材被层层包裹,使其与外界环境隔离,增强了对不良环境的抵抗力,在储藏过程中不易失去活性,菌体整体存活率较高,贮存180d时活菌数还可保持在106cfu/g以上。
实施例5
本发明所制备的复合菌体调味盐对调节肠道健康的效果。
选择自觉有排便困扰的30位试验人员,分为三组,其中10人连续食用本发明实施例3制备的复合菌体调味盐三个月(90d),控制每人每日摄入6g,在烹饪早餐、中餐和晚餐时,按上述摄入量将本发明复合菌体调味盐添加至食物中进行调味,不通过其它途径摄入食盐和益生菌,如此通过一日三餐的饮食摄入本发明产品。另外10人按上述方式连续食用普通食盐。其余10人食用益生菌保健品。记录受试期间便秘、胀气等肠胃不适症状并进行分析,结果见表2。
表2复合菌体调味盐调节肠道试验结果
由表2可知,食用普通食盐对调节肠道无影响,食用复合菌体调味盐对改善便秘和肠胃不适等方面有一定的作用,但对比直接食用益生菌保健品还存在一定的差异。益生菌保健品不仅成本较高,且消费者时常忘记或很难长期坚持服用,而本发明的复合菌体调味盐产品可通过日常食盐食用摄入一定量的活性益生菌、后生元和由果蔬粉带入的一些维生素、膳食纤维等,可以协助调节肠道健康,提高身体免疫力等,适合所有人群食用,既经济又方便。
实施例6
一种复合菌体调味盐,其采用实施例1所述的方法制备。
实施例7
一种复合菌体调味盐,其采用实施例2所述的方法制备。
实施例8
一种复合菌体调味盐,其采用实施例3所述的方法制备。
Claims (7)
1.一种复合菌体调味盐的制备方法,其特征在于,包括如下步骤:
S1、将不同菌体分别进行培养,从而得到不同菌体的培养液,之后将不同菌体的培养液混合,以得到混合培养液;于混合培养液中加入食盐,使混合培养液中的食盐达到饱和状态并维持5~60 min,以通过高盐环境使菌体灭活,即得灭活菌液,控制混合培养液中灭活菌体浓度为1×105~1×109 cfu/mL;所述不同菌体为唾液乳杆菌、副干酪乳杆菌、植物乳杆菌和嗜酸乳杆菌中的多种;
S2、将干酪乳杆菌,植物乳杆菌分别进行活化培养,之后分别收集菌体,将干酪乳杆菌,植物乳杆菌的菌体混合后加入生理盐水,得活性菌液备用;将海藻糖,大豆分离蛋白用水溶解混合均匀后加入至活性菌液中,得活性菌乳液;将活性菌乳液与壁材按体积比为1:2~4混合均匀后进行冷冻干燥,得活性菌粉;所述壁材采用下述方法制备而成:将海藻酸钠、酪蛋白酸钠、柠檬酸与去离子水按质量比1~3:3~8:0.5~2:100混合均匀,待海藻酸钠充分溶胀后加热至50~65℃搅拌均匀,即制得壁材;
S3、将步骤S2获得的活性菌粉加入至混料槽中,将步骤S1获得的灭活菌液在混料过程中以喷雾的形式喷洒至混料槽中,使灭活菌液均匀包裹在活性菌粉表面,其中控制混料时间为15~60 min,混料温度为50~65℃,得初混料;
S4、将初混料过筛后包装即可。
2.如权利要求1所述的一种复合菌体调味盐的制备方法,其特征在于,所述步骤S2中,控制海藻糖,大豆分离蛋白用水溶解混合均匀后的质量浓度分别为0.5%~2%,0.5%~2.5%。
3.如权利要求1所述的一种复合菌体调味盐的制备方法,其特征在于,所述步骤S2中,控制活性菌液中菌体浓度为1×105~1×109 cfu/mL。
4.如权利要求1所述的一种复合菌体调味盐的制备方法,其特征在于,所述步骤S3中,灭活菌液与活性菌粉的体积质量比为8~12:1 mL/g。
5.如权利要求1所述的一种复合菌体调味盐的制备方法,其特征在于,所述步骤S3中,先于步骤S1获得的灭活菌液中加入***胶,之后在混料过程中以喷雾的形式将灭活菌液喷洒至混料槽中,使灭活菌液均匀包裹在活性菌粉表面;以灭活菌液的质量计所述***胶的添加量为2%~4%。
6.如权利要求1所述的一种复合菌体调味盐的制备方法,其特征在于,所述步骤S4中,将步骤S3获得的初混料与胡萝卜粉、山药粉混合均匀,之后过筛包装;所述初混料、胡萝卜粉和山药粉的质量比为50:1~3:0~1.5。
7.采用权利要求1至6任一所述方法制备的复合菌体调味盐。
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