摘要
为探究微胶囊技术在冰淇淋生产中的可行性,本研究以乳蛋白为壁材,应用乳化法制备嗜酸乳杆菌CICC 6075微胶囊。以未加菌的冰淇淋(冰淇淋A组)为空白对照,探讨了微胶囊(冰淇淋C组)及裸菌(冰淇淋B组)的添加对冰淇淋理化性质、感官性状等指标的影响。结果表明,添加CICC 6075裸菌及微胶囊均未对冰淇淋的性质产生明显影响。但在冰淇淋的加工及贮藏过程中,微胶囊由于致密的结构可对菌体提供良好的保护,因而明显提高了CICC 6075的活菌数。搅拌凝冻使冰淇淋B中的CICC 6075活菌数下降(1.20±0.08)lg CFU/g,而冰淇淋C中仅下降(0.09±0.07)lg CFU/g;在-18℃的条件下贮藏150 d,冰淇淋B中的活菌数降至(5.54±0.03)lg CFU/g,低于益生菌发挥健康功效的最低阈值;而冰淇淋C中仅下降了(0.60±0.08)lg CFU/g,最终活菌数高达(8.09±0.03)lg CFU/g。此外,在消化特性检验中发现,150 d的低温贮藏,使冰淇淋B中CICC 6075的耐胃酸性和对小肠上皮细胞的粘附性均明显下降(6.16%±0.04%,16.76%±0.05%),明显高于冰淇淋C的下降率(1.92%±0.07%,4.47%±0.09%)。综上,微胶囊技术可以明显提升益生菌对不良环境(如低温、胃液)的抗性,因而可以在保证冰淇淋良好品质特性的同时,提升其功能活性,具有一定的应用前景。
To explore the feasibility of microcapsule technology in ice cream production,Lactobacillus acidophilus CICC 6075 microcapsules were prepared by emulsification with lactoprotein as the wall material.In this experiment,the effects of microcapsules(group C)and naked probiotics(group B)on the physical and chemical properties and sensory properties of ice cream were investigated by using ice cream without probiotics(group A)as blank control.As the results showed,neither the addition of naked Lactobacillus acidophilus CICC 6075 nor microcapsule had significant effect on the properties of ice cream.However,during the processing and storage of ice cream,microcapsules provided good protection for CICC 6075 due to their dense structure,which significantly increased the number of viable bacteria of CICC 6075.The number of viable CICC 6075 in group B decreased(1.20±0.08)lg CFU/g during stirring and freezing,while the number of viable CICC 6075 only reduced(0.09±0.07)lg CFU/g in group C.After storage at-18℃for 150 d,the number of viable CICC 6075 decreased to(5.54±0.03)lg CFU/g in group B,lower than the minimum threshold for probiotics to play their health benefits.While group C only decreased(0.60±0.08)lg CFU/g,and the final viable count was as high as(8.09±0.03)lg CFU/g.In addition,it was also found in digestive characteristics test that the gastric acid tolerance and adhesion of CICC 6075 to epithelial cells of small intestinal significantly decreased in group B(6.16%±0.04%,16.76%±0.05%)during the low temperature storage of 150 d,and were significantly higher than those of group C(1.92%±0.07%,4.47%±0.09%).In conclusion,microcapsule technology could significantly improve the resistance of probiotics to adverse environments(such as low temperature and gastric juice)during the processing and storage of ice cream,so it could not only guarantee the good quality and characteristics of ice cream,but also improve its functional activity,which had a certain application prospect.
作者
田文静
赵东瑞
孙玉清
柳青
罗红霞
邓志峰
汪慧华
TIAN Wen-jing;ZHAO Dong-rui;SUN Yu-qing;LIU Qing;LUO Hong-xia;DENG Zhi-feng;WANG Hui-hua(Department of Food and Bioengineering,Beijing Vocational College of Agriculture,Beijing 102442,China;Beijing Laboratory for Food Quality and Safety,Beijing Technology and Business University,Beijing 100048,China)
出处
《食品工业科技》
CAS
北大核心
2020年第21期67-74,共8页
Science and Technology of Food Industry
基金
北京农业职业学院科研项目(XY-YF-18-19)
北京工商大学青年教师科研启动基金资助项目(QNJJ2020-13)
北京市财政支持特高校建设专项-食品营养与安全应用技术协同创新中心项目(PXM2020-157102-000025)。
关键词
益生菌
冰淇淋
微胶囊技术
消化特性
理化性质
耐储藏性
probiotics
ice cream
microcapsule technology
digestive characteristics
physicochemical property
storage resistance
