Please wait a minute...
 
 
食品与发酵工业  2021, Vol. 47 Issue (9): 143-148    DOI: 10.13995/j.cnki.11-1802/ts.025994
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
以巧克力为载体的益生菌膳食补充剂的开发
马申嫣, 王晶, 赵岩, 曹江, 翟齐啸, 张灏, 赵建新, 田丰伟*, 陈卫
(江南大学 食品学院,江苏 无锡,214122)
Development of probiotic dietary supplements with chocolate as carrier
MA Shenyan, WANG Jing, ZHAO Yan, CAO Jiang, ZHAI Qixiao, ZHANG Hao, ZHAO Jianxin, TIAN Fengwei*, CHEN Wei
(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
下载:  HTML  PDF (2323KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 以植物乳杆菌(Lactobacillus plantarum)CCFM8661和低聚半乳糖为对象,进行以巧克力为载体的膳食补充剂的工艺优化和储藏稳定性评价。其优化工艺条件为:益生菌加入的温度为35 ℃,搅拌时间10 min,结晶温度26 ℃,回温时间10 min。储藏期进行活菌计数,复配巧克力产品具有比复配菌粉更长的货架期。同时,考察了复配巧克力产品中益生菌的胃肠道耐受能力。结果表明,与未包埋的益生菌相比,巧克力包埋的益生菌的耐酸耐胆盐能力提高了6.22%,说明复配巧克力产品中的益生菌在经过宿主胃液和肠液两大屏障后,仍具有较高活性。感官评定显示,包埋益生菌后对巧克力品质不产生影响。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
马申嫣
王晶
赵岩
曹江
翟齐啸
张灏
赵建新
田丰伟
陈卫
关键词:  植物乳杆菌  膳食补充剂  正交试验  巧克力    
Abstract: The process optimization and storage stability evaluation of chocolate-based dietary supplements were carried out with Lactobacillus plantarum CCFM8661 and galacto-oligosaccharides. The optimum conditions were shown as follows: addition of probiotics at 35 ℃, stirring for 10 min, crystallization at 26 ℃, and rewarming for 10 min. During storage, it was found that the shelf life of the compound chocolate product was longer than that of the compound powder. Meanwhile, the probiotics in the compound chocolate products was examined for their tolerance to the gastrointestinal environment. It was found that the acid and bile salt tolerance of the chocolate-embedded probiotics was increased by 6.22% compared with the unembedded probiotics, which proved that the probiotics in the compound chocolate products still had high activity after passing the two barriers of the host gastric juice and intestinal fluid. Sensory evaluation indicated that embedding probiotics did not affect the quality of the chocolate.
Key words:  Lactobacillus plantarum    dietary supplements    orthogonal test    chocolate
收稿日期:  2020-10-24      修回日期:  2020-11-30           出版日期:  2021-05-15      发布日期:  2021-06-03      期的出版日期:  2021-05-15
作者简介:  硕士研究生(田丰伟教授为通讯作者,E-mail:fwtian@jiangnan.edu.cn)
引用本文:    
马申嫣,王晶,赵岩,等. 以巧克力为载体的益生菌膳食补充剂的开发[J]. 食品与发酵工业, 2021, 47(9): 143-148.
MA Shenyan,WANG Jing,ZHAO Yan,et al. Development of probiotic dietary supplements with chocolate as carrier[J]. Food and Fermentation Industries, 2021, 47(9): 143-148.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025994  或          http://sf1970.cnif.cn/CN/Y2021/V47/I9/143
[1] GIBSON G R,HUTKINS R,SANDERS M E,et al.Expert consensus document:The international scientific association for probiotics and prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics[J].Nature Reviews Gastroenterology and Hepatology,2017,14(8):491-502.
[2] ZHAI Q,WANG J,CEN S,et al.Modulation of the gut microbiota by a galactooligosaccharide protects against heavy metal lead accumulation in mice[J]. Food Function,2019,10(6):3 768-3 781.
[3] MA C,WASTI S,HUANG S,et al.The gut microbiome stability is altered by probiotic ingestion and improved by the continuous supplementation of galactooligosaccharide[J]. Gut Microbes,2020:1-13.
[4] FEMIA A P,LUCERI C,Dolara P,et al.Antitumorigenic activity of the prebiotic inulin enriched with oligofructose in combination with the probiotics Lactobacillus rhamnosus and Bifidobacterium lactis on azoxymethane-induced colon carcinogenesis in rats[J]. Carcinogenesis,2002,23(11):1 953-1 960.
[5] TIAN F,ZHAI Q,ZHAO J,et al.Lactobacillus plantarum CCFM8661 alleviates lead toxicity in mice[J].Biological Trace Element Research,2012,150(1-3):264-271.
[6] YIN R,ZHAI Q,YU L,et al.The binding characters study of lead removal by Lactobacillus plantarum CCFM8661[J].European Food Research and Technology,2016,242(10):1 621-1 629.
[7] MORTAZAVIAN A,RAZAVI S H,EHSANI M R,et al.Principles and methods of microencapsulation of probiotic microorganisms[J].Iranian Journal of Biotechnology,2007,5(1):1-18.
[8] KRASAEKOOPT W,BHANDARI B.Deeth.Evaluation of encapsulation techniques of probiotics for yoghurt[J].International Dairy Journal,2003,13(1):3-13.
[9] MEYBODI N M,MORTAZAVIAN A M.Probiotic supplements and food products:A comparative approach[J].Biochemistry & Pharmacology,2017,6(2):1-7.
[10] KONAR N,TOKER,O S,OBA S,et al.Improving functionality of chocolate:A review on probiotic,prebiotic,and/or synbiotic characteristics[J].Trends in Food Science and Technology,2016,49:35-44.
[11] NAMBIAR R B,SELLAMUTHU P S,PERUMAL A B.Development of milk chocolate supplemented with microencapsulated Lactobacillus plantarum HM47 and to determine the safety in a Swiss albino mice model[J].Food Control,2018,94:300-306.
[12] KONAR N,PALABIYIK I,TOKER OS,et al.Conventional and sugar-free probiotic white chocolate:Effect of inulin DP on various quality properties and viability of probiotics[J].Journal of Functional Foods,2018,43:206-213.
[13] GÜLTEKIN-ÖZGÜVEN M,BERKTAŞ,İ,ÖZÇELIK B.Influence of processing conditions on procyanidin profiles and antioxidant capacity of chocolates:Optimization of dark chocolate manufacturing by response surface methodology[J].LWT-Food Science and Technology,2016,66:252-259.
[14] AIDOO R P,AFOAKWA E O,DEWETTINCK K.Rheological properties,melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts[J].LWT-Food Science and Technology,2015,62(1):592-597.
[15] JOACHIM D.Temperature treatment process for chocolate mass,branches off side stream and returns it to main flow a different location in the process.Germany Document Laid open (First Publication) DE20031029177[P].2003-06-29.
[16] ZARIĆ D B,BULATOVIĆ M L,RAKIN M B,et al.Functional,rheological and sensory properties of probiotic milk chocolate produced in a ball mill[J].RSC Advances,2016,6(17):13 934-13 941.
[17] KONAR N.Influence of conching temperature and some bulk sweeteners on physical and rheological properties of prebiotic milk chocolate containing inulin[J].European Food Research and Technology,2013,236(1):135-143.
[18] AZUMA Y,ITO K,SATO M.Simulated digestive juice tolerance and inhibitory effect on harmful intestinal bacteria of Lactobacillus gasseri NY0509 and Lactobacillus casei NY1301[J].Nippon Shokuhin Kogyo Gakkaishi,2001,48(9):656-663.
[19] DESHPANDE H W,KHARAT V T,KATKE S D.Studies on process standardization and sensory evaluation of probiotic chocolate[J].International Journal of Current Microbiology and Applied Sciences,2019,8(8):1 527-1 534.
[20] GUO Z,WANG J,YAN L,et al.In vitro comparison of probiotic properties of Lactobacillus casei Zhang,a potential new probiotic,with selected probiotic strains[J].LWT-Food Science and Technology,2009,42(10):1 640-1 646.
[21] SUCCI M,TREMONTE P,REALE A,et al.Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese[J]. FEMS Microbiology Letters,2005,244(1):129-137.
[22] SUTER A N.The effect of galactooligosaccharide addition to a chocolate system[D].Columbus:The Ohio State University,2010.
[1] 张恕铭, 曾林, 孙向阳, 汪杰, 孙擎, 张庆, 谭霄. 屎肠球菌与植物乳杆菌共培养产γ-氨基丁酸条件优化及关键酶活性研究[J]. 食品与发酵工业, 2021, 47(9): 154-159.
[2] 易鑫, 周琦, 欧阳祝, 谈安群, 范佳莹, 李则灵, 朱霞建, 黄林华, 李贵杰, 王华. 乳酸菌富硒优化及其活性评价[J]. 食品与发酵工业, 2020, 46(8): 179-186.
[3] 胡畔, 杨萍, 郭天时. 植物乳杆菌与米根霉混合固态发酵改善玉米粉理化加工特性[J]. 食品与发酵工业, 2020, 46(7): 161-166.
[4] 王玉林, 黄洁, 崔树茂, 唐鑫, 毛丙永, 赵建新, 张灏, 陈卫. 植物乳杆菌最适生长底物解析及高密度培养工艺[J]. 食品与发酵工业, 2020, 46(4): 19-27.
[5] 刘江, 程群, 王振兴, 孙健, 何雪梅, 刘大群, 周贵七, 熊智, 张雪春. 云南乳饼中乳酸菌的筛选及其功能活性[J]. 食品与发酵工业, 2020, 46(4): 160-166.
[6] 杨慧, 步雨珊, 刘奥, 刘同杰, 张兰威, 易华西. 产细菌素植物乳杆菌Q7对酸奶后酸化及品质的影响[J]. 食品与发酵工业, 2020, 46(3): 30-35.
[7] 汪雨晨, 陶阳, 李丹丹, 韩永斌, 姜小三, 姜应兵. 低频低强度超声波辅助植物乳杆菌发酵白果汁的代谢特性研究[J]. 食品与发酵工业, 2020, 46(22): 55-63.
[8] 黄玉龙, 孙若诗, 全婷, 刘燕, 慕钰文, 康三江, 张辉元. 利用菊糖生产L-乳酸的菌株筛选鉴定和发酵工艺优化[J]. 食品与发酵工业, 2020, 46(22): 161-166.
[9] 陈韫慧, 方思璇, 陈佳琪, 郭振新, 胡宇超, 艾连中, 王光强. 不同益生元对植物乳杆菌生长的影响[J]. 食品与发酵工业, 2020, 46(21): 28-33.
[10] 刘慧, 李博. 蛋白质酶解物预防动脉粥样硬化研究进展[J]. 食品与发酵工业, 2020, 46(21): 253-261.
[11] 朱浩, 管军军, 刘雪, 郑建樟, 冀旭阳, 路新开. 植物乳杆菌在体外消化中对大豆蛋白-磷脂复合乳液的影响[J]. 食品与发酵工业, 2020, 46(20): 27-32.
[12] 王春幸, OHYOUNGJOO, 甘奕, KIMTAESUK, 李洪军, IKHYUNYEO, 贺稚非. 植物乳杆菌PMO的安全性分析[J]. 食品与发酵工业, 2020, 46(19): 28-34.
[13] 彭江, 翟齐啸, 于雷雷, 田丰伟, 赵建新, 张灏, 陈卫. 植物乳杆菌CCFM8610对去卵巢大鼠骨质疏松症的改善作用[J]. 食品与发酵工业, 2020, 46(18): 13-18.
[14] 姚嘉莉, 石文娟, 杨万根. 液熏技术对腊肉理化和感官品质的影响[J]. 食品与发酵工业, 2020, 46(17): 220-225.
[15] 刘盼盼, 郑鹏程, 龚自明, 冯琳, 滕靖, 高士伟, 郑琳, 王胜鹏, 桂安辉, 胡绍德. 珠形绿茶做形工艺优化及品质分析[J]. 食品与发酵工业, 2020, 46(16): 135-140.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn