CN103109930A - Fruity probiotic yogurt slice containing antifreeze sericin peptide and method for preparing same - Google Patents

Abstract

The invention discloses a fruit-flavored probiotic yoghurt tablet added with sericin antifreeze peptide, the raw materials of which are composed of the following components in parts by weight: 10-14 parts of skimmed milk powder, 2-5 parts of sucrose, and 1 part of sericin peptide ~3 parts, 1~4 parts of fruit material, 0.1~0.6 parts of freeze-dried active probiotics and 0.1~0.4 parts of magnesium stearate. The present invention also provides a preparation method of the product. The main process flow includes: skimmed milk food grade Preparation of medium, fermentation of probiotics, addition of sericin antifreeze peptide, vacuum freeze-drying of fermented milk, powder compression and other processes. The present invention adds sericin antifreeze peptide and fruit freeze-dried powder rich in B vitamins to the probiotic yogurt sheet, which not only makes the number of viable probiotic bacteria in the yogurt sheet high, and the preservation time of bacterial activity is longer, but also improves the Its taste, flavor and nutritional health value can be used as a functional food for supplementing B vitamins, improving immunity and promoting intestinal health.

Description

A fruit-flavored probiotic yogurt tablet added with sericin antifreeze peptide and preparation method thereof

technical field

The invention relates to a probiotic yogurt tablet and a preparation method thereof, in particular to a fruity yogurt tablet which is added with sericin antifreeze peptide and rich in Lactobacillus bulgaricus and Bifidobacterium bifidum and a preparation method thereof.

Background technique

Probiotics refer to single or well-defined mixed microorganisms that have beneficial physiological effects on the host by regulating the host's mucosal and systemic immune functions and improving the balance of intestinal nutrition and flora, thereby improving the health level and state of the host. In recent years, probiotics, as an important health-care functional factor, have been widely used in the development of products such as traditional dairy products, functional foods, dietary supplements, pharmaceutical biological agents, and feed. At present, the probiotic strains approved by the Ministry of Health of my country that can be used in health food mainly include: Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidus, Bifidobacterium infantis, Bifidobacterium brevis Mycobacterium, Bifidobacterium longum, Bifidobacterium greenish, Streptococcus thermophilic lactis, etc.

Probiotic yogurt products are dairy products that are popular among people. They have the unique nutritional value and good taste of dairy products. At the same time, after the lactic acid bacteria used in the starter enter the human intestinal tract, they can not only improve the body's immunity and enhance disease resistance , can also regulate the metabolism of cholesterol and lactose, promote the absorption of calcium and the synthesis of vitamins, so probiotic yogurt products integrate nutrition and health care functions. In recent years, there have been some reports on probiotic (sour) milk tablets at home and abroad (CN102239920A, CN102450331A, CN201663883U, CN101273784, CN1672538, etc.), this dosage form product advantageously overcomes the complex storage and transportation conditions of liquid probiotic milk products, and the shelf life Short, inconvenient for consumers to carry and eat.

The processing of probiotic (yogurt) milk tablets generally requires the probiotics to be processed into solid powder by freeze-drying method, and then the tablet preparation method is used to make milk tablet products. The freeze-drying process generally causes changes in the cell membrane permeability of probiotics, denaturation and inactivation of proteins, disruption of the dynamic balance of pH, DNA damage and changes in membrane fatty acid composition, etc., resulting in a large number of deaths of probiotics in freeze-dried products. Therefore, in the production process of probiotic yogurt products, in order to protect the activity of probiotics, it is also necessary to screen and add a suitable freeze-drying protective agent. At present, the freeze-drying protective agents commonly used in probiotics mainly include carbohydrates, including trehalose, sucrose, stachyose, etc., and also include some nucleotide biosynthesis compounds and protein substances (CN102533561A, CN101875911A, CN101649293A, CN1898376, CN1816616 , CN1623408, etc.).

Sericin peptide is made from silkworm cocoons by using modern bioengineering technology to cut colloidal protein-directed enzymes coated on the outer layer of silkworm silk into small molecular polypeptides, and then dry them. Sericin peptide has a very special amino acid composition, such as rich in amino acids with hydroxyl groups, especially the content of serine is as high as 31%. Sericin peptide has rich functions, mainly including moisturizing, oil control, sun protection, anti-oxidation, activation of skin cells, anti-aging and other functions. At present, there is no research or report on the use of sericin peptide directly as a freeze-drying protective agent for probiotics.

Contents of the invention

The purpose of the present invention is to solve the deficiencies of the above-mentioned prior art, to provide a fruity probiotic yoghurt tablet added with sericin antifreeze peptide and its preparation method. The number of viable bacteria and the active storage time of the probiotic acid tablet of the present invention are also added with pleasant fruit flavor and fruit material rich in B vitamins, which not only enriches the taste of the product, but also improves the number of active substances in the product such as probiotics , galacto-oligosaccharides and B vitamins, etc. synergize and promote each other, increase the nutritional and health value of the product, and enhance the application value and market prospect of the product.

In order to achieve the above object, the present invention is achieved through the following technical solutions:

A fruity probiotic yoghurt tablet added with sericin antifreeze peptide, the raw material of which consists of the following components in parts by weight:

10-14 parts of skimmed milk powder, 2-5 parts of sucrose, 1-3 parts of sericin peptide, 1-4 parts of fruit material, 0.1-0.6 parts of freeze-dried active probiotics, 0.1-0.4 parts of magnesium stearate.

Preferably, the relative molecular weight of the sericin peptide accounting for at least 85% (weight) of the total weight of the sericin peptide is ≤3000Da.

Preferably, the viable count of the probiotics is >10 ⁶ CFU/mL.

The probiotics are a single microorganism or a specific mixture of microorganisms that can reach the gastrointestinal tract in a live bacterial state and play a role in promoting human or animal health by regulating the composition of the intestinal flora; preferably bifidobacteria, lactobacilli (such as Plantarum and Lactobacillus casei, etc.), Gram-positive cocci (such as Lactococcus, intermediary streptococcus, faecal streptococcus, etc.) A mixture of Lactobacillus bulgaricus and Bifidobacterium bifidum.

The fruit material is freeze-dried fruit powder rich in B vitamins and pleasant fruity taste, for example, after the fruit is peeled, pitted or seeded, and then pulped into a puree, it is obtained by freeze-drying. Fruit types mainly include seedless prickly pears, bananas, apples, lychees, oranges, apricots, grapes, etc.

The invention also discloses a method for preparing the probiotic yoghurt sheet added with sericin antifreeze peptide, the specific steps are as follows:

1. Preparation of skimmed milk food-grade medium

The medium used for probiotic fermentation is a food-grade medium, which is composed of the following raw materials by weight percentage: 10-14 parts of skim milk, 2-5 parts of sucrose, 1-4 parts of fruit material, and 87-76 parts of deionized water.

The specific preparation method is: weigh skim milk and sucrose respectively according to the above weight percentage, and mix them evenly; weigh 70 parts of deionized water, heat to 50°C in a water bath, and then slowly add the mixture of skim milk and sucrose while stirring Stir fully in a water bath at 50°C to dissolve the material completely, then sterilize in a pressure steam sterilizer at 121°C for 15-20 minutes, and cool for later use. Weigh the fruit material according to the above weight percentage, add the remaining portion of sterilized deionized water, stir and dissolve fully, and pass microfiltration (membrane pore size is 0.45um) under sterile conditions, then add the filtrate to the above sterilized The skim milk food-grade medium used for probiotic fermentation was prepared from the skim emulsion.

2. Fermentation of probiotics

Weigh single or compound probiotics in 0.1~0.6 portions, inoculate them into the prepared skim milk food-grade medium, and ferment in a 37°C-42°C incubator for 3h~5h until the pH is about 4.5, and the number of viable bacteria Take out when >10 ⁸ CFU/mL.

3. Freeze-drying of probiotic fermented milk added with sericin antifreeze peptide

Weigh sericin peptide powder in 1~3 parts, fully dissolve it with a small amount of sterilized deionized water, and process it through microfiltration (membrane pore size is 0.45um) under sterile conditions. Add the filtrate to the above-mentioned fermented milk, stir and mix evenly, then place it in a refrigerator at -20°C for 12~16h, and then vacuum freeze-dry it at -50°C and vacuum degree < 20pa for 20~24h to produce Freeze-dried probiotic yogurt powder.

4. Tablets of probiotic yogurt powder

Mix the freeze-dried probiotic yogurt powder with 0.5~2 parts of magnesium stearate evenly, and then press it in a single-punch tablet press with a maximum tablet pressure of 20KN and sterilized with 75% ethanol by volume beforehand. piece.

The tablet weight of the prepared tablet is 600-1000mg, the hardness is 4-8N, and the number of viable bacteria in the tablet reaches 10 ⁶ -10 ⁸ CFU/g.

The present invention has following beneficial effect:

1. In the present invention, a novel probiotic freeze-drying protective agent—sericin antifreeze peptide is added to the probiotic yogurt tablet. Sericin antifreeze peptide itself is a natural protein substance with rich physiological functions, including anti-oxidation, inhibiting tyrosinase, delaying skin aging, preventing melanin deposition and so on. Therefore, as a biologically active substance, compared with traditional freeze-drying protective agents such as sugars and glycerin, sericin peptide can endow probiotic freeze-dried products with higher nutritional and health care values. A new use in food processing.

2. The present invention uses a food-grade culture medium to directly mix probiotic fermented milk with a freeze-drying protective agent to make freeze-dried powder, and then compress it into tablets to make yogurt tablets. The production process is simple and easy, and the number of viable probiotic bacteria in the prepared yogurt slices is high, and the preservation time of the bacterial activity is long.

3. The probiotic yogurt tablet provided by the invention is added with fruit material rich in B vitamins, which not only makes the product have a pleasant fruity taste, but also makes the product rich in various active substances that cooperate with each other and promote the absorption of B vitamins: oligomeric Galactose, probiotics, B vitamins. Therefore, the product provided by the invention can be used as a functional food for supplementing B vitamins, improving immunity and promoting intestinal health.

4. The probiotic yogurt tablet provided by the present invention overcomes the disadvantages of difficult storage and transportation of liquid yogurt, and is convenient for consumers to carry and eat.

Description of drawings

Fig. 1 is the preparation process flowchart of specific embodiment.

Detailed ways

This embodiment is implemented on the premise of the technical solution of the present invention, and detailed implementation methods and processes are given, but the protection scope of the present invention is not limited to the following embodiments.

The preparation process in this example is shown in Figure 1.

Example 1

This embodiment prepares 250 active yogurt tablets, with an average tablet weight of 800mg, and its raw material components are formulated according to the following weight: New Zealand Fonterra skimmed milk powder 120g, sucrose 50g, Lactobacillus bulgaricus powder (Lactobacillus bulgaricus LB340) provided by Danisco ) and Bifidobacterium bifidum BB02 powder (Bifidobacterium bifidum BB02) 1.5g each, Rosa roxburghii seedless powder 10g, sericin peptide provided by Huzhou Xintiansi Biotechnology Co., Ltd. Powder 12g, magnesium stearate 2g.

The specific preparation method of this embodiment is as follows:

1. Weigh 120g of skimmed milk powder and 50g of sucrose, mix well, measure 700mL of deionized water, heat to 50°C in a water bath, then slowly add the mixture of skim milk and sucrose while stirring, and place in a 50°C water bath Stir well under the conditions to dissolve the material completely, then sterilize in a pressure steam sterilizer at 121°C for 15 minutes, and cool naturally to room temperature for later use. Take by weighing 10g of Rosa roxburghii freeze-dried powder, add 120mL sterilized deionized water, filter and sterilize through a microfilter with a membrane aperture of 0.45um under aseptic conditions, add the filtrate to the above-mentioned sterilized skim emulsion, The skimmed milk food-grade culture medium used for the fermentation of probiotics was prepared.

2. Weigh 1.5g each of Lactobacillus bulgaricus and Bifidobacterium bifidum, and add them to the skim milk food-grade medium prepared above, mix evenly, and ferment in a 42°C incubator for 3h~5h to pH About 4.5, take out when the number of viable bacteria is >10 ⁸ CFU/mL.

3. Weigh 12g of sericin peptide powder, add 150mL of sterilized deionized water, stir and dissolve, and process through microfiltration (membrane pore size: 0.45um) under sterile conditions. Add the filtrate to the above-mentioned fermented milk, stir well and mix evenly, pour it into a glass plate to form a thin layer with a height of 1cm, place it in a -20°C refrigerator for 14h, and then carry out at -50°C and a vacuum of 10pa. Vacuum freeze-drying for 20 hours to make freeze-dried probiotic yoghurt powder.

4. Mix the freeze-dried probiotic yogurt powder with 2g of magnesium stearate evenly, and then press it into tablets in a single-punch tablet press with a maximum tablet pressure of 20KN and sterilized with 75% ethanol by volume in advance. . The tablet weight of the prepared tablet is 850mg, the hardness is 6N, the number of viable bacteria in the tablet reaches 3.0×10 ⁷ CFU/g, and the mouthfeel is sweet and sour.

Example 2

In this example, 300 active yogurt tablets were prepared, with an average tablet weight of 500 mg, prepared from raw material components according to the following weight: skimmed milk powder 105g, sucrose 20g, Lactobacillus bulgaricus LB340 2.4g, banana freeze-dried powder 8g, sericin peptide Powder 8g, magnesium stearate 1.5g.

The specific preparation method of this embodiment is as follows:

1. Weigh 105g of skimmed milk powder and 20g of sucrose, mix well, measure 425mL of deionized water, heat to 50°C in a water bath, then slowly add the mixture of skim milk and sucrose while stirring, and place in a 50°C water bath Stir well under the conditions to dissolve the material completely, then sterilize in a pressure steam sterilizer at 121°C for 15 minutes, and cool naturally to room temperature for later use. Weigh 8g of banana freeze-dried powder, add 180mL of sterilized deionized water, filter and sterilize through a microfilter with a membrane pore size of 0.45um under aseptic conditions, add the filtrate to the above-mentioned sterilized skim emulsion, and make Skim milk food grade medium for probiotic fermentation.

2. Weigh 2.4g direct-injected Lactobacillus bulgaricus, add it to the prepared skim milk food-grade medium, mix well, and ferment in a 42°C incubator for 3h~5h until the pH is about 4.5, and the number of viable bacteria Take out when >10 ⁸ CFU/mL.

3. Weigh 8g of sericin peptide powder, add 100mL of sterilized deionized water, stir and dissolve, and process through microfiltration (membrane pore size: 0.45um) under sterile conditions. Add the filtrate to the above-mentioned fermented milk, stir well and mix evenly, pour it into a glass plate to form a thin layer with a height of 1cm, put it in a -20°C refrigerator for pre-freezing for 16 hours, and then carry out at -50°C and a vacuum of 10pa Vacuum freeze-drying for 24 hours to make freeze-dried probiotic yoghurt powder.

4. Mix the freeze-dried probiotic yogurt powder with 1.5g magnesium stearate evenly, and then press it in a single-punch tablet press with a maximum tablet pressure of 20KN and sterilized with 75% ethanol in advance to form piece. The tablet weight of the prepared tablet is 500 mg, the hardness is 5N, and the number of viable bacteria in the tablet reaches 2.0×10 ⁷ CFU/g. Flavor: Has a hint of banana flavor.

Claims (5)

1. fruity probiotic yogurt sheet that adds the silk gum antifreeze peptide, it is characterized in that: its raw material is comprised of following component by weight: 10 ~ 14 parts of skimmed milk powers, 2 ~ 5 parts of sucrose, 1 ~ 3 part of silk gum peptide, fruit are expected 0.1 ~ 0.4 part of 1 ~ 4 part, 0.1 ~ 0.6 part of the active probiotic of freeze-drying and dolomol.

2. silk gum peptide relative molecular weight≤3000Da sour milk tablet as claimed in claim 1, wherein, 85%(weight at least).

3. sour milk tablet as claimed in claim 1, wherein, described number of live bacteria of probiotics〉10 ⁶CFU/mL.

4. sour milk tablet as claimed in claim 1, wherein, described fruit material is fruit jelly dry powder.

5. method for preparing the described sour milk tablet of claim 1-4 comprises the following steps:

The preparation of A, skimmed milk food-grade culture medium

The culture medium that probiotics fermention adopts is the food-grade culture medium, is comprised of following raw material: skimmed milk, sucrose, and fruit material and 87 ~ 76 parts of deionized waters, concrete compound method is: take respectively skimmed milk and sucrose, mix; Take 70 parts of deionized waters, be heated to 50 ℃ in water-bath, then slowly add while stirring the mixed material of skimmed milk and sucrose, fully stirring makes material dissolution complete under 50 ℃ of water bath condition, then 15 ~ the 20min that sterilizes in 121 ℃ of pressure steam sterilization boilers, cooling standby; Take the fruit material, add the sterilization deionized water of residuals weight, after stirring and dissolving is abundant, after processing by micro-filtration under aseptic condition, filtrate is added in the separated milk of above-mentioned sterilization, just made probiotics fermention skimmed milk food-grade culture medium used;

The fermentation of B, probio

Take probio, be inoculated into the above-mentioned skimmed milk food-grade culture medium for preparing, ferment at 37 ℃ ~ 42 ℃ incubators, fermentation 3h ~ 5h to pH is about taking-up in 4.5 o'clock, at this moment viable count in acidified milk〉10 ⁸CFU/mL;

The freeze drying of the probiotics fermention breast of C, interpolation silk gum antifreeze peptide

Take silk gum peptide powder, deionized water with a small amount of sterilization is fully dissolved, process by micro-filtration under aseptic condition, filtrate is added in above-mentioned acidified milk fully mix, be placed on again in-20 ℃ of refrigerators and carry out pre-freeze 12 ~ 16h, then at-50 ℃, carry out vacuum freeze drying 20 ~ 24h under the condition of vacuum＜20pa, make the probiotic acid milk powder of freeze-drying;

The compressing tablet of D, probiotic acid milk powder

Probiotic acid milk powder and the dolomol of freeze-drying are mixed, and are then 20KN at maximum compressing tablet pressure, are that in the single-punching tablet press processed of 75% ethanol disinfection compacting is in flakes with concentration of volume percent in advance.

Images