CN104957689A - 一种发酵杏仁饮料及其制备方法 - Google Patents
一种发酵杏仁饮料及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A23L2/60—Sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A23V2400/119—Bifermentans
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种发酵杏仁饮料及其制备方法。它是采用甜杏仁，糖浆或代用糖，纯净水为原料，选择植物性乳酸菌发酵制备而成，该法制备的杏仁饮料风味独特、营养丰富、口感爽滑，杏仁饮料经植物性乳酸菌发酵后必需氨基酸水平得到显著提高，发酵后杏仁饮料能显著降低高脂大鼠血脂中总胆固醇(TC)和甘油三酯(TG)的含量，保健功效显著。
Description
一、技术领域
本发明涉及一种植物蛋白饮料及其制备方法，具体涉及一种发酵杏仁饮料的制备方法。
二、背景技术
近年来，乳酸菌发酵植物蛋白饮料成为热门课题。现有的杏仁发酵乳制备工艺中，利用的原料多是采用杏仁乳和牛乳混合的复合原料，鲜少采用纯杏仁进行发酵。本发明的目的在于：提供一种纯杏仁的发酵饮料，选择植物性乳酸菌发酵杏仁，赋予杏仁饮料更加醇厚的风味，强化杏仁饮料降低胆固醇、调节血脂的保健功能。本发明产品含有丰富的杏仁黄酮和人体必需的多种氨基酸和有益的微量元素，风味独特、口感细腻、保健功效显著，且无需添加任何香精、色素、防腐剂及增稠剂。
三、发明内容
本发明的目的是提供一种纯杏仁的乳酸菌发酵饮料及其制备方法。该法制备的杏仁饮料风味独特，口感爽滑，营养丰富，保健功效显著。
本发明是通过以下技术方案实现的。
一种发酵杏仁饮料，其特征在于由下述原料成分和比例制备而成：甜杏仁3％～15％，糖浆或代用糖0.01％～20％，纯净水65％～96.99％。本发明优选比例范围是：甜杏仁5～10％，糖、糖浆或代用糖0.02％～15％，纯净水75％～94.98％。
一种发酵杏仁饮料的制备方法，其特征在选择新鲜、无虫害、无霉烂变质、仁料饱满、口味纯正的甜杏仁为原料，用5％～10％的NaOH去皮脱涩后，用高压水冲洗去皮充分冲洗干净，按以上组分加入原料后，磨浆。经粗磨、细磨2～3次制得杏仁浆，细磨后用200目的纱布过滤，制得甜杏仁浆液，灭菌，灭菌温度为85～110℃，灭菌时间为2秒～10分钟；灭菌后冷却至20～45℃后，将复合乳酸菌按照103～109cfu/ml的比例接种到灭菌冷却后的杏仁乳中，25～45℃发酵6～48小时，pH值3.0～5.0结束发酵，加稳定剂，均质，将发酵均质后的杏仁浆液进行温度90～132℃，时间2秒～10分钟的高温瞬时杀菌，无菌罐装；或先罐装封口，再进行温度85～121℃，时间5～40分钟杀菌，即得成品。
本发明所述的糖或糖浆可以是白砂糖、葡萄糖、麦芽糖醇、木糖醇、赤藓糖醇或低聚异麦芽糖、淀粉糖浆、麦芽糖浆、葡萄糖浆中的任何一种。
本发明所述的代用糖可以是三氯蔗糖、阿斯巴甜、甜菊糖、安赛蜜或甜蜜素中的任何一种。
本发明所述的乳酸菌可以是植物乳杆菌、发酵乳杆菌、格氏乳杆菌、嗜热链球菌、保加利亚乳杆菌、约氏乳杆菌、鼠李糖乳杆菌、瑞士乳杆菌、罗伊氏乳杆菌、副干酪乳杆菌或唾液乳杆菌中的一种或两种以上。
本发明所述的稳定剂为蔗糖酯、羧甲基纤维素钠(CMCNa)、黄原胶、海藻酸丙二醇酯中的任何一种。
与现有技术相比，本发明具有如下有益效果：
(1)采用植物性乳酸菌发酵杏仁饮料，可产生天然柔和的酸味，赋予产品独特的口感。此外，经过发酵，杏仁饮料中风味物质含量大大提高，产品风味也得到明显改善；
(2)杏仁饮料中无需添加香精、色素等对人体健康不利的添加剂成分，且无需添加山梨酸钾等对人体健康不利的防腐剂即可延长的保质期，达到防止腐败的目的；
(3)实验表明，相比未发酵杏仁饮料，发酵后的杏仁饮料中人体必需氨基酸含量显著提高，因此杏仁乳的营养价值也得以提高。具体实验结果如下：
发酵杏仁饮料中必须氨基酸的变化(mg/L)
(4)实验研究表明，发酵后的杏仁饮料能降低大鼠血脂中总胆固醇(TC)和甘油三酯(TG)的含量，具体结果如下：
发酵杏仁饮料对高脂血症大鼠血脂水平TC、TG的影响
本实验结果表明，与高脂模型组比较，发酵杏仁饮料组TC含量在前3周并无显著性差异，从第4周开始显著降低。高脂模型组的TG含量显著高于对照组；与高脂模型组比较，发酵杏仁饮料组TG含量显著降低。表明发酵杏仁饮料有降低高脂大鼠血脂中总胆固醇(TC)和甘油三酯(TG)的含量的作用。
四、具体实施方式
下面结合实例进一步描述本发明：
实施例1：
按照下列配比称取原料：甜杏仁10％，葡萄糖10％，纯净水80％。
制备方法：选择新鲜、无虫害、无霉烂变质、仁料饱满的甜杏仁为原料，用5％的NaOH去皮脱涩后，用高压水冲洗去皮充分冲洗干净后，加入80％的纯净水和10％葡萄糖，磨浆。经粗磨、细磨2～3次制得杏仁浆乳，细磨后用120目的纱布过滤，制得杏仁浆液，灭菌，灭菌温度为105℃、6分钟；灭菌后冷却至37℃后，将复合乳酸菌(植物乳杆菌、发酵乳杆菌)按照106cfu/ml的比例接种到灭菌冷却后的杏仁乳中，37℃发酵24小时，pH值4.0结束发酵，加稳定剂黄原胶，再均质，90℃30分钟灭菌罐装，即得成品。
实施例2：
按照下列配比称取原料：甜杏仁8％，葡萄糖浆9％，纯净水83％。
制备方法：选择新鲜、无虫害、无霉烂变质、仁料饱满的甜杏仁为原料，用10％的NaOH去皮脱涩后，用高压水冲洗去皮充分冲洗干净后，加入83％的纯净水和9％葡萄糖浆，磨浆。经粗磨、细磨2～3次制得杏仁浆，细磨后用120目的纱布过滤，制得杏仁浆液，灭菌，灭菌温度为108℃、5分钟；灭菌后冷却至37℃后，将复合乳酸菌(发酵乳杆菌、唾液乳杆菌、鼠李糖乳杆菌)按照106cfu/ml的比例接种到灭菌冷却后的杏仁乳中，37℃发酵24小时，pH值4.0结束发酵，加稳定剂黄原胶，再均质，102℃25分钟灭菌罐装，即得成品。
实施例3：
按照下列配比称取原料：甜杏仁5％，白砂糖10％，纯净水85％。
制备方法：选择新鲜、无虫害、无霉烂变质、仁料饱满的甜杏仁为原料，用10％的NaOH去皮脱涩后，用高压水冲洗去皮充分冲洗干净后，加入85％的纯净水和10％白砂糖，磨浆。经粗磨、细磨2～3次制得杏仁浆乳，细磨后用120目的纱布过滤，制得杏仁浆液，灭菌，灭菌温度为105℃8分钟；灭菌后冷却至37℃后，将复合乳酸菌(发酵乳杆菌、唾液乳杆菌)按照107cfu/ml的比例接种到灭菌冷却后的杏仁乳中，37℃发酵24小时，pH值3.9结束发酵，加稳定剂CMCNa，再均质，132℃3秒高温瞬时杀菌，无菌罐装，即为成品。
实施例4：
按照下列配比称取原料：甜杏仁5％，阿斯巴甜0.02％，纯净水94.98％。
制备方法：选择新鲜、无虫害、无霉烂变质、仁料饱满的甜杏仁为原料，用10％的NaOH去皮脱涩后，用高压水冲洗去皮充分冲洗干净后，加入纯净水94.98％和0.02％阿斯巴甜，磨浆。经粗磨、细磨2～3次制得杏仁浆乳，细磨后用120目的纱布过滤，制得杏仁浆液，灭菌，灭菌温度为85℃、10分钟；灭菌后冷却至42℃后，(副干酪乳杆菌、嗜热链球菌、保加利亚乳杆菌、瑞士乳杆菌)按照108cfu/mL的比例接种到灭菌冷却后的杏仁乳中，42℃发酵8小时，pH值3.9结束发酵，加稳定剂蔗糖酯，再均质，罐装封口进行85℃、40分钟杀菌，即得成品。
实施例5：
按照下列配比称取原料：甜杏仁9％，三氯蔗糖0.02％，纯净水90.98％。
制备方法：选择新鲜、无虫害、无霉烂变质、仁料饱满的甜杏仁为原料，用10％的NaOH去皮脱涩后，用高压水冲洗去皮充分冲洗干净后，加入90.98％纯净水和0.02％三氯蔗糖，磨浆。经粗磨、细磨2～3次制得杏仁浆乳，细磨后用120目的纱布过滤，制得杏仁浆液，灭菌，灭菌温度为90℃、7分钟；灭菌后冷却至45℃后，将复合乳酸菌(发酵乳杆菌、罗伊氏乳杆菌、嗜热链球菌)按照109cfu/mL的比例接种到灭菌冷却后的杏仁乳中，45℃发酵6小时，pH值4.2结束发酵，加稳定剂海藻酸丙二醇酯，再均质，罐装封口进行121℃、5分钟杀菌，即得成品。
Claims (7)
1.一种发酵杏仁饮料，其特征在于由下述原料成分和比例制备而成：甜杏仁3％～15％，糖浆或代用糖0.01％～20％，纯净水65％～96.99％。
2.如权利要求1所述的一种发酵杏仁饮料，其原料和比例是：甜杏仁5～10％，糖、糖浆或代用糖0.02％～15％，纯净水75％～94.98％。
3.如权利要求1或2所述的一种发酵杏仁饮料的制备方法，其特征在选择新鲜、无虫害、无霉烂变质、仁料饱满、口味纯正的甜杏仁为原料，用5％～10％的NaOH去皮脱涩后，用高压水冲洗去皮充分冲洗干净，按以上组分加入原料后，磨浆。经粗磨、细磨2～3次制得杏仁浆，细磨后用200目的纱布过滤，制得甜杏仁浆液，灭菌，灭菌温度为85～110℃，灭菌时间为2秒～10分钟；灭菌后冷却至20～45℃后，将复合乳酸菌按照103～109cfu/ml的比例接种到灭菌冷却后的杏仁乳中，25～45℃发酵6～48小时，pH值3.0～5.0结束发酵，加稳定剂，均质，将发酵均质后的杏仁浆液进行温度90～132℃，时间2秒～10分钟的高温瞬时杀菌，无菌罐装；或先罐装封口，再进行温度85～121℃，时间5～40分钟杀菌，即得成品。
4.如权利要求1或2所述的一种发酵杏仁饮料，其特征在于所述的糖或糖浆是白砂糖、葡萄糖、麦芽糖醇、木糖醇、赤藓糖醇或低聚异麦芽糖、淀粉糖浆、麦芽糖浆、葡萄糖浆中的任何一种。
5.如权利要求1或2所述的一种发酵杏仁饮料，其特征在于所述的代用糖是三氯蔗糖、阿斯巴甜、甜菊糖、安赛蜜或甜蜜素中的任何一种。
6.如权利要求3所述的一种发酵杏仁饮料的制备方法，其特征在于所述的乳酸菌是植物乳杆菌、发酵乳杆菌、格氏乳杆菌、嗜热链球菌、保加利亚乳杆菌、约氏乳杆菌、鼠李糖乳杆菌、瑞士乳杆菌、罗伊氏乳杆菌、副干酪乳杆菌或唾液乳杆菌中的一种或两种以上。
7.如权利要求3所述的一种发酵杏仁饮料的制备方法，其特征在于所述的稳定剂为蔗糖酯、羧甲基纤维素钠(CMCNa)、黄原胶、海藻酸丙二醇酯中的任何一种。
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| CN109287902A (zh) * | 2018-08-27 | 2019-02-01 | 南昌大学 | 一种嗜酸乳杆菌纯杏仁发酵饮料及其制备方法 |
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| CN110150388A (zh) * | 2019-05-28 | 2019-08-23 | 新疆亚胜医药有限公司维医生物科技开发制品厂 | 一种巴旦木红枣复合蛋白饮品及其制备方法 |
| CN110150388B (zh) * | 2019-05-28 | 2023-03-31 | 新疆亚胜医药有限公司维医生物科技开发制品厂 | 一种巴旦木红枣复合蛋白饮品及其制备方法 |
| CN110800971A (zh) * | 2019-11-21 | 2020-02-18 | 黑龙江惊哲森林食品集团有限公司 | 一种坚果酵素粉及其制备方法 |
| CN110839706A (zh) * | 2019-11-28 | 2020-02-28 | 江西共青江中食疗科技有限公司 | 一种复合坚果饮料及其制备方法 |
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