CN104872767A - 一种有助于儿童骨骼发育的水果口味的牛骨蛋白饮料及其制备方法 - Google Patents
一种有助于儿童骨骼发育的水果口味的牛骨蛋白饮料及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开一种有助于儿童骨骼发育的水果口味的牛骨蛋白饮料，其特征在于，包括以下重量份组分：鲜牛骨88-108、荔枝浓缩原汁6-10、山楂浓缩原汁6-10、无水葡萄糖2-3、果葡糖浆2-3、木瓜蛋白酶1.1-1.5、枯草杆菌中性蛋白酶1.1-1.5、植物乳杆菌0.08-0.12、酵母菌0.8-1.2。本发明以复合酶降解牛骨蛋白质、再结合多菌种先单独发酵在混合发酵，使骨钙充分分离出来，并与氨基酸作用生成可溶性氨基酸钙，促进钙的吸收利用，增加了可溶性蛋白的含量。结合水果植物蛋白开发出的牛骨蛋白饮料，不但营养丰富，而且口感丰满醇厚、风味自然，深得儿童喜爱，在营养上有助于促进儿童骨骼发育。
Description
技术领域
本发明属于牛骨深加工领域，具体涉及一种有助于儿童骨骼发育的水果口味的牛骨蛋白饮料及其制备方法。
背景技术
鲜牛骨是一种十分宝贵的资源，内含有丰富的营养物质，含蛋白质35.7%、脂肪10.3%、灰分45%、水分4.8%，其它物质4.2%。长期以来人们忽视了对牛骨的利用，鲜骨的利用率很低，造成资源的浪费。因骨蛋白是较为全价的可溶性蛋白质，生物学效用高，因此，目前，常用的通过酶处理提取水解动物蛋白HAP以及蛋白胨等附加值较高产品作为普遍使用的调料和生产调料的原料，在此过程中通过控制牛骨中蛋白质的降解程度，从而控制牛骨蛋白产品的色泽、风味、口感以及营养价值，但是采用酶解法水解从鲜骨中获取水解动物蛋白HAP以及蛋白胨产品只利用了鲜骨中的部分蛋白质，鲜骨中尚含有脂肪、矿物质（如磷、钙、铁等）、骨胶原、软骨素以及维生素A、B1、B2等，其进一步利用的新途径值得做进一步的探讨和研究，而骨中含量很高的磷酸盐和骨髓中营养价值很高的磷脂肪和磷蛋白等的利用情况更亟需改进。
发明内容
本发明针对牛骨综合开发利用的需求，提出一种有助于儿童骨骼发育的水果口味的牛骨蛋白饮料及其制备方法。
本发明采用的技术方案如下：
一种有助于儿童骨骼发育的水果口味的牛骨蛋白饮料，其特征在于，包括以下重量份组分：鲜牛骨88-108、荔枝浓缩原汁6-10、山楂浓缩原汁6-10、无水葡萄糖2-3、果葡糖浆2-3、木瓜蛋白酶1.1-1.5、枯草杆菌中性蛋白酶1.1-1.5、酪蛋白酸钠0.1-0.2、单硬脂肪酸甘油酯0.08-0.12、植物乳杆菌0.08-0.12、酵母菌0.8-1.2、适量的乙醇溶液和适量的活化水。
一种有助于儿童骨骼发育的水果口味的牛骨蛋白饮料制备方法，其特征在于，包括以下步骤：
（1）取鲜牛骨用水洗干净后，放入破碎机中破碎至2-3cm长得牛骨段，之后放入高压锅中，加入总重量3-4倍的水后，在低压1.5-2.5KPa作用下，小火蒸煮3-4h，冷却后，分离得牛骨段、牛骨汤和牛骨油脂备用；
（2）取牛骨段放入真空微波炉中在150W微波中干燥25-30min，之后放入粉碎机中，粉碎后过100目得牛骨颗粒备用；将牛骨汤中加入牛骨颗粒、木瓜蛋白酶、枯草杆菌中性蛋白酶以及总重量6-8倍的活化水后，在30-50℃下搅拌酶解30-40min，之后过滤得牛骨蛋白酶解液和牛骨残渣备用；
（3）将牛骨蛋白酶解液加入无水葡萄糖，并加入总重量1-2倍的活化水搅拌均匀后，在91-94℃下灭酶6-13min，之后接入酵母菌在42-46℃下避光发酵10-12d，得发酵液一备用；
（4）将荔枝浓缩原汁、山楂浓缩原汁混合，并加入果葡糖浆搅拌均匀后，接入植物乳杆菌在41-47℃下避光发酵9-13d，得发酵液二备用；
（5）取牛骨残渣在真空微波炉中采用1300W微波加热8-16min后，放入乙醇溶液在140℃下加热活化2-3min，之后放入球磨机中超微粉碎为粒径90um得骨活化矿质粉备用；
（6）将发酵液一、发酵液二混合之后，静置20-30h，之后加入骨活化矿质粉、酪蛋白酸钠、单硬脂肪酸甘油酯搅拌均匀后在20-30kPa真空度下进行脱臭、脱气，并将料液冷却到85℃以下，用高压均质机对料液进行2-3次均质，压力为38-42MPa，料液温度在70-76℃；在进行巴氏杀菌后灌装即得。
本发明的有益效果体现在：
本发明以复合酶降解牛骨蛋白质、再结合多菌种先单独发酵在混合发酵，使骨钙充分分离出来，并与氨基酸作用生成可溶性氨基酸钙，促进钙的吸收利用，且增加了可溶性蛋白的含量。结合水果植物蛋白开发出的牛骨蛋白饮料，不但营养丰富，富含蛋白质、胶原多肽、氨基酸、核苷酸、多糖类物质和矿物质，而且口感丰满醇厚、留香持久、风味自然，在口味和风味上可以深得儿童喜爱，在营养上有助于促进儿童骨骼发育。
具体实施方式
实施例
本实施例所述的有助于儿童骨骼发育的水果口味的牛骨蛋白饮料，其特征在于，包括以下重量份组分：鲜牛骨98、荔枝浓缩原汁8、山楂浓缩原汁8、无水葡萄糖2.5、果葡糖浆2.5、木瓜蛋白酶1.3、枯草杆菌中性蛋白酶1.3、酪蛋白酸钠0.15、单硬脂肪酸甘油酯0.1、植物乳杆菌0.1、酵母菌1、适量的乙醇溶液和适量的活化水。
本实施例所述的有助于儿童骨骼发育的水果口味的牛骨蛋白饮料制备方法，其特征在于，包括以下步骤：
（1）取鲜牛骨用水洗干净后，放入破碎机中破碎至2-3cm长得牛骨段，之后放入高压锅中，加入总重量3-4倍的水后，在低压1.5-2.5KPa作用下，小火蒸煮3-4h，冷却后，分离得牛骨段、牛骨汤和牛骨油脂备用；
（2）取牛骨段放入真空微波炉中在150W微波中干燥25-30min，之后放入粉碎机中，粉碎后过100目得牛骨颗粒备用；将牛骨汤中加入牛骨颗粒、木瓜蛋白酶、枯草杆菌中性蛋白酶以及总重量6-8倍的活化水后，在30-50℃下搅拌酶解30-40min，之后过滤得牛骨蛋白酶解液和牛骨残渣备用；
（3）将牛骨蛋白酶解液加入无水葡萄糖，并加入总重量1-2倍的活化水搅拌均匀后，在91-94℃下灭酶6-13min，之后接入酵母菌在42-46℃下避光发酵10-12d，得发酵液一备用；
（4）将荔枝浓缩原汁、山楂浓缩原汁混合，并加入果葡糖浆搅拌均匀后，接入植物乳杆菌在41-47℃下避光发酵9-13d，得发酵液二备用；
（5）取牛骨残渣在真空微波炉中采用1300W微波加热8-16min后，放入乙醇溶液在140℃下加热活化2-3min，之后放入球磨机中超微粉碎为粒径90um得骨活化矿质粉备用；
（6）将发酵液一、发酵液二混合之后，静置20-30h，之后加入骨活化矿质粉、酪蛋白酸钠、单硬脂肪酸甘油酯搅拌均匀后在20-30kPa真空度下进行脱臭、脱气，并将料液冷却到85℃以下，用高压均质机对料液进行2-3次均质，压力为38-42MPa，料液温度在70-76℃；在进行巴氏杀菌后灌装即得。
Claims (2)
1.一种有助于儿童骨骼发育的水果口味的牛骨蛋白饮料，其特征在于，包括以下重量份组分：鲜牛骨88-108、荔枝浓缩原汁6-10、山楂浓缩原汁6-10、无水葡萄糖2-3、果葡糖浆2-3、木瓜蛋白酶1.1-1.5、枯草杆菌中性蛋白酶1.1-1.5、酪蛋白酸钠0.1-0.2、单硬脂肪酸甘油酯0.08-0.12、植物乳杆菌0.08-0.12、酵母菌0.8-1.2、适量的乙醇溶液和适量的活化水。
2.一种有助于儿童骨骼发育的水果口味的牛骨蛋白饮料制备方法，其特征在于，包括以下步骤：
（1）取鲜牛骨用水洗干净后，放入破碎机中破碎至2-3cm长得牛骨段，之后放入高压锅中，加入总重量3-4倍的水后，在低压1.5-2.5KPa作用下，小火蒸煮3-4h，冷却后，分离得牛骨段、牛骨汤和牛骨油脂备用；
（2）取牛骨段放入真空微波炉中在150W微波中干燥25-30min，之后放入粉碎机中，粉碎后过100目得牛骨颗粒备用；将牛骨汤中加入牛骨颗粒、木瓜蛋白酶、枯草杆菌中性蛋白酶以及总重量6-8倍的活化水后，在30-50℃下搅拌酶解30-40min，之后过滤得牛骨蛋白酶解液和牛骨残渣备用；
（3）将牛骨蛋白酶解液加入无水葡萄糖，并加入总重量1-2倍的活化水搅拌均匀后，在91-94℃下灭酶6-13min，之后接入酵母菌在42-46℃下避光发酵10-12d，得发酵液一备用；
（4）将荔枝浓缩原汁、山楂浓缩原汁混合，并加入果葡糖浆搅拌均匀后，接入植物乳杆菌在41-47℃下避光发酵9-13d，得发酵液二备用；
（5）取牛骨残渣在真空微波炉中采用1300W微波加热8-16min后，放入乙醇溶液在140℃下加热活化2-3min，之后放入球磨机中超微粉碎为粒径90um得骨活化矿质粉备用；
（6）将发酵液一、发酵液二混合之后，静置20-30h，之后加入骨活化矿质粉、酪蛋白酸钠、单硬脂肪酸甘油酯搅拌均匀后在20-30kPa真空度下进行脱臭、脱气，并将料液冷却到85℃以下，用高压均质机对料液进行2-3次均质，压力为38-42MPa，料液温度在70-76℃；在进行巴氏杀菌后灌装即得。
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