CN105167102A - Dietary fiber solid beverage and preparation method thereof - Google Patents
Dietary fiber solid beverage and preparation method thereof Download PDFInfo
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- CN105167102A CN105167102A CN201510490728.1A CN201510490728A CN105167102A CN 105167102 A CN105167102 A CN 105167102A CN 201510490728 A CN201510490728 A CN 201510490728A CN 105167102 A CN105167102 A CN 105167102A
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- yeast
- dietary fiber
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- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 29
- 235000013361 beverage Nutrition 0.000 title claims abstract description 22
- 239000007787 solid Substances 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 66
- 235000013305 food Nutrition 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 13
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims abstract description 6
- 244000068988 Glycine max Species 0.000 claims abstract description 6
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 6
- 229920002752 Konjac Polymers 0.000 claims abstract description 6
- 229920001100 Polydextrose Polymers 0.000 claims abstract description 6
- 229960004998 acesulfame potassium Drugs 0.000 claims abstract description 6
- 235000010358 acesulfame potassium Nutrition 0.000 claims abstract description 6
- 239000000619 acesulfame-K Substances 0.000 claims abstract description 6
- 239000000835 fiber Substances 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 235000013856 polydextrose Nutrition 0.000 claims abstract description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 64
- 238000000855 fermentation Methods 0.000 claims description 35
- 230000004151 fermentation Effects 0.000 claims description 35
- 239000000839 emulsion Substances 0.000 claims description 22
- 239000001963 growth medium Substances 0.000 claims description 22
- 238000010792 warming Methods 0.000 claims description 20
- 238000009413 insulation Methods 0.000 claims description 17
- 239000002994 raw material Substances 0.000 claims description 15
- 230000001580 bacterial effect Effects 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 claims description 10
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 10
- 235000001014 amino acid Nutrition 0.000 claims description 10
- 150000001413 amino acids Chemical class 0.000 claims description 10
- 239000012530 fluid Substances 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- JIAARYAFYJHUJI-UHFFFAOYSA-L zinc dichloride Chemical compound [Cl-].[Cl-].[Zn+2] JIAARYAFYJHUJI-UHFFFAOYSA-L 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 235000013379 molasses Nutrition 0.000 claims description 7
- 229940081969 saccharomyces cerevisiae Drugs 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- 244000060011 Cocos nucifera Species 0.000 claims description 5
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 5
- 101100381997 Danio rerio tbc1d32 gene Proteins 0.000 claims description 5
- 108010001682 Dextranase Proteins 0.000 claims description 5
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims description 5
- 101100381999 Mus musculus Tbc1d32 gene Proteins 0.000 claims description 5
- 229910021586 Nickel(II) chloride Inorganic materials 0.000 claims description 5
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 5
- 235000011114 ammonium hydroxide Nutrition 0.000 claims description 5
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 claims description 5
- 229910052921 ammonium sulfate Inorganic materials 0.000 claims description 5
- 235000011130 ammonium sulphate Nutrition 0.000 claims description 5
- 229960002685 biotin Drugs 0.000 claims description 5
- 235000020958 biotin Nutrition 0.000 claims description 5
- 239000011616 biotin Substances 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- SURQXAFEQWPFPV-UHFFFAOYSA-L iron(2+) sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Fe+2].[O-]S([O-])(=O)=O SURQXAFEQWPFPV-UHFFFAOYSA-L 0.000 claims description 5
- 229930182817 methionine Natural products 0.000 claims description 5
- QMMRZOWCJAIUJA-UHFFFAOYSA-L nickel dichloride Chemical compound Cl[Ni]Cl QMMRZOWCJAIUJA-UHFFFAOYSA-L 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000001259 polydextrose Substances 0.000 claims description 5
- 229940035035 polydextrose Drugs 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 239000011593 sulfur Substances 0.000 claims description 5
- 229910052717 sulfur Inorganic materials 0.000 claims description 5
- 239000011592 zinc chloride Substances 0.000 claims description 5
- 235000005074 zinc chloride Nutrition 0.000 claims description 5
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 4
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 2
- 235000018417 cysteine Nutrition 0.000 claims description 2
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 2
- 239000011573 trace mineral Substances 0.000 abstract description 4
- 235000013619 trace mineral Nutrition 0.000 abstract description 4
- 244000247812 Amorphophallus rivieri Species 0.000 abstract 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 1
- 235000020197 coconut milk Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 239000000252 konjac Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 235000012054 meals Nutrition 0.000 description 4
- 230000004060 metabolic process Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000004580 weight loss Effects 0.000 description 3
- 210000005253 yeast cell Anatomy 0.000 description 3
- 102000040350 B family Human genes 0.000 description 2
- 108091072128 B family Proteins 0.000 description 2
- 229920001503 Glucan Polymers 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- TWNIBLMWSKIRAT-RWOPYEJCSA-N (1r,2s,3s,4s,5r)-6,8-dioxabicyclo[3.2.1]octane-2,3,4-triol Chemical compound O1[C@@]2([H])OC[C@]1([H])[C@@H](O)[C@H](O)[C@@H]2O TWNIBLMWSKIRAT-RWOPYEJCSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 102000004160 Phosphoric Monoester Hydrolases Human genes 0.000 description 1
- 108090000608 Phosphoric Monoester Hydrolases Proteins 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 229920000392 Zymosan Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000002358 autolytic effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000018823 dietary intake Nutrition 0.000 description 1
- 230000005059 dormancy Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 235000021062 nutrient metabolism Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
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- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
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- 230000033764 rhythmic process Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
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- 238000001179 sorption measurement Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a dietary fiber solid beverage and a preparation method thereof. The dietary fiber solid beverage comprises the following components in parts by mass: 200-250 parts of oat dietary fibers, 150-200 parts of soybean dietary fiber powder, 150-200 parts of konjac flour, 150-200 parts of polydextroses, 100-150 parts of coconut milk powder, 70-110 parts of edible yeast, and 4-10 parts of acesulfame potassium. The dietary fiber solid beverage uses water-soluble dietary fibers as basic ingredients and natural yeast is added to prepare a low-calorie and high-fiber solid beverage which also contains various trace elements. After being brewed, the solid beverage becomes a paste food with a mellow fruit fragrance, can replace lunch or dinner and reduce human body intake of food calories, and is more in line with the requirements of human body consumption.
Description
Technical field
The present invention relates to slimming health product technical field, especially a kind of dietary fiber solid beverage and preparation method thereof.
Background technology
Along with the raising of people's living standard, the quickening of rhythm of life, the food of higher fatty acid, high heat and high protein often on dining table, and also postprandial exercise amount reduces, diet is irregular, causes obese people to be on the increase.At present, obesity has become one of most important public health challenge.The a lot of complication (diabetes, high fat of blood, hypertension, coronary heart disease and various cardiovascular and cerebrovascular diseases etc.) caused because of fat are engulfing the health of people.
Generation meal fat-reducing is popular for international weight-reducing householder method at present.At present, the calorie that commercially available generation meal powder supply human body is extremely low and a large amount of water-soluble dietary fibers, object has satiety while being to reduce energy intake, reduces appetite.But the immunologic function of human body can reduce gradually along with the minimizing of dietary intake energy, the long-term immunity degradation taking in hypocalorie foodstuff crowd causes physique to be deteriorated, and becomes the Susceptible population of pathogen.
Natural fermented dusty yeast, nutritious equilibrium:
(1) glucan in yeast cell wall and mannosan can increase human body fluid and cell immunocompetent, thus compensate for the deficiency of low card food.
(2) 18 seed amino acids are contained in saccharomycete, comprise the amino acid of needed by human, the lysine that particularly content is less in corn gluten protein, and the comparatively ideal amino acid composition value that amino acid whose ratio is recommended close to FAO (Food and Agriculture Organization of the United Nation) (FAO), run off amino acid whose supplementary so be beneficial to human body in weight loss procedures most.
(3) trace element and mineral matter maintain human body carbohydrate, the essential elements of protein and fatty three major nutrient metabolism, metabolism is caused to hinder once lack, fat-reducing effect is not obvious, the B family vitamin be rich in dusty yeast and mineral matter participate in multiple body metabolism, appropriate absorption can avoid the metabolism caused because of hypocalorie foodstuff in weight loss procedures to slow down, and shortens and reduces fat-reducing plateau.
Therefore, need a kind of comprehensively nutritious, fat-reducing effect is good, diet food without any side effects.
Summary of the invention
For prior art Problems existing, the invention provides a kind of dietary fiber solid beverage and preparation method thereof, this solid beverage dietary fiber content is high, energy is low, balanced in nutrition, do not add pigment and anticorrisive agent, have generation meal fat-reducing, regulating intestinal canal effect.
In order to solve the problems of the technologies described above, the present invention by the following technical solutions:
A kind of dietary fiber solid beverage, is characterized in that, comprise following raw material by weight:
Preferably, described yeast is broken wall type.
The preparation method of above-mentioned dietary fiber solid beverage, is characterized in that, comprises the following steps:
(1) by soy bean edible fiber powder and konjaku flour drying respectively, 60 mesh sieves are crossed; Herba bromi japonici dietary fiber, polydextrose, coconut slurry powder, food yeast and acesulfame potassium are crossed 60 mesh sieves respectively;
(2) take the raw material after sieving by weight, mix, packaging.
Preferably, the preparation method of described food yeast comprises the following steps:
(1) strain fermentation is cultivated: load after being dissolved by culture medium in fermentation tank, sterilizing 20-40min under 120-125 DEG C of condition, and after cooling, by cultured bacterial classification access culture medium, the access amount of bacterial classification is the 5-10% of culture medium solution volume,
Wherein, described culture medium comprises following raw material by weight:
35BX cane molasses acidifying solution 20-30%,
Ammonium sulfate 0.15-0.25%,
Phosphoric acid 0.3-1%,
Sulfur-containing amino acid 3-6ppm,
Biotin 1-2ppm,
Liquid microelement 1-5%,
Surplus is water;
MnSO containing 15g/L in described liquid microelement
4, the ferrous sulfate heptahydrate of 15g/L, the calcium chloride of 30mg/L, the zinc chloride of 1.5g/L and the nickel chloride of 40mg/L;
Above-mentioned culture medium is not only conducive to the synthesis that Fungal biodiversity increases fast, promotes nucleic acid in born of the same parents, adds a certain amount of sulfur-containing amino acid simultaneously, the hydrolysis degree of cell membrane when being conducive to improving yeast deep processing.
(2) under the condition of ventilating, in fermentation tank, Continuous Flow adds fresh cultured based sols, by ammoniacal liquor adjust ph to 4.0-4.8, maintain fermentation temperature at 30-34 DEG C, fermentation time is 22-24 hour, and after stream is filled it up with, karusen continuously flows into after-ripening tank from fermentation tank overflow pipe, after fermentation ends, pump goes to be separated, and obtains zymotic fluid;
(3) yeast emulsion is allocated: the zymotic fluid pH value that step (2) is obtained is adjusted to 5.0-6.0, control temperature≤35 DEG C, carry out being separated, washing, and collect yeast paste, size mixing to yeast concentrations by weight by filtered water to be 10-15%, to obtain yeast emulsion;
Take cane molasses as carbon source culture yeasts cell, in incubation along with culture propagation metabolism, pH decline, caramel colorant in yeast meeting rapid adsorption molasses, suitably improve the pH value of nutrient solution before yeast separation, can effectively improve washing percent of decolourization, ensure that the extract product color that follow-up deep processing is produced is bright; Strict control separation process emulsion temperature≤35 DEG C, ensure that yeast self enzyme system is in the low activity state of dormancy, avoid self-dissolving to occur in advance, affect yeast quality; The concentration of yeast emulsion is 10-15%, and under this concentration, yeast cells is better dispersed, is conducive to autolytic enzyme solution preocess and fully contacts with surrounding medium, improves extraction efficiency.
(4) broken wall: by yeast quality of the emulsion, adds 0.2 ‰ CaCl in the yeast emulsion of step (3)
2, stir, be warming up to 40-50 DEG C, regulate pH to 5.0-6.0, after insulation 3-4h, add 1 ‰ dextranases, be warming up to 55-65 DEG C, pH is adjusted to 6.0, after insulation 3-4h, is warming up to 60-75 DEG C, regulates pH to 6.5-7.5, insulation 4-6h;
With different broken wall conditions, yeast own endogenous enzyme is stimulated to play the best use of stage by stage; Along with the rising of pH value, impel the soluble glucan layer of yeast cell wall to issue unboiled water solution in micro-alkali condition, change the permeability of cell membrane, be beneficial to the precipitation of intracellular organic matter, thus improve finished product nutritional labeling availability.
(5) go out enzyme: be warming up to 80-90 DEG C, insulation 15-30 minute;
(6) Vacuum Concentration;
(7) spraying dry, obtains food yeast.
Preferred further, the bacterial classification described in step (1) is saccharomyces cerevisiae (Saccharomycescerevisiae).
Preferred further, the sulfur-containing amino acid described in step (1) is methionine or cysteine.
Preferred further, the stirring frequency in step (4) is 15min/h, and mixing speed is 10-60r/min.
Beneficial effect of the present invention:
The present invention adds natural fermented nutritious yeast, it contains a large amount of good proteins, abundant B family vitamin, mineral matter, the nutriments such as zymosan, enrich the nutrient of product, prevented people to lose weight in weight loss procedures because nutrition intake is not enough and cause overall Abwehrkraft des Koepers to reduce.
The present invention is composition based on water-soluble dietary fiber, add a low card of unartificial yeast, the solid beverage of high microsteping simultaneously containing various trace elements, there is the paste food of strong fruital after reconstituting, Chinese meal or dinner can be replaced, reduce the fuel value of food that human body is taken in, more meet human consumption requirement.
Detailed description of the invention
Embodiment 1
A kind of dietary fiber solid beverage, is characterized in that, comprise following raw material by weight:
The preparation method of above-mentioned dietary fiber solid beverage, comprises the following steps:
(1) strain fermentation is cultivated: load after being dissolved by culture medium in fermentation tank, sterilizing 40min under 120 DEG C of conditions, and after cooling, by cultured saccharomyces cerevisiae bacterial classification access culture medium, the access amount of bacterial classification is 5% of culture medium solution volume,
Wherein, described culture medium comprises following raw material by weight:
35BX cane molasses acidifying solution 30%,
Ammonium sulfate 0.25%,
Phosphatase 11 %,
Methionine 6ppm,
Biotin 1ppm,
Liquid microelement 5%,
Surplus is water;
MnSO containing 15g/L in described liquid microelement
4, the ferrous sulfate heptahydrate of 15g/L, the calcium chloride of 30mg/L, the zinc chloride of 1.5g/L and the nickel chloride of 40mg/L;
(2) under the condition of ventilating, in fermentation tank, Continuous Flow adds fresh culture medium solution, by ammoniacal liquor adjust ph to 4.0, maintain fermentation temperature at 30 DEG C, fermentation time is 24 hours, after stream is filled it up with, and karusen continuously flows into after-ripening tank from fermentation tank overflow pipe, after fermentation ends, pump goes to be separated, and obtains zymotic fluid;
(3) yeast emulsion is allocated: after the zymotic fluid pH value that step (2) is obtained is adjusted to 5.0, control temperature 25 DEG C, carries out being separated, washing, and collects yeast paste, sizes mixing to yeast concentration be 10%, obtain yeast emulsion by filtered water;
(4) broken wall: by yeast quality of the emulsion, adds 0.2 ‰ CaCl in the yeast emulsion of step (3)
2, stirring frequency is 15min/h, and mixing speed is 60r/min, is warming up to 42 DEG C, regulates pH to 5.0, after insulation 4h, adds 1 ‰ dextranases, is warming up to 55 DEG C, regulate pH to 6.0, and insulation 4h is warming up to 65 DEG C, regulates pH to 6.5, insulation 6h;
(5) go out enzyme: be warming up to 85 DEG C, is incubated 25 minutes;
(6) Vacuum Concentration;
(7) spraying dry, obtains food yeast;
(8) by soy bean edible fiber powder and konjaku flour drying respectively, 60 mesh sieves are crossed; Herba bromi japonici dietary fiber, polydextrose, coconut slurry powder, food yeast and acesulfame potassium are crossed 60 mesh sieves respectively;
(9) take the raw material after sieving by weight, mix, packaging.
Embodiment 2
A kind of dietary fiber solid beverage, is characterized in that, comprise following raw material by weight:
The preparation method of above-mentioned dietary fiber solid beverage, comprises the following steps:
(1) strain fermentation is cultivated: load after being dissolved by culture medium in fermentation tank, sterilizing 40min under 120 DEG C of conditions, and after cooling, by cultured saccharomyces cerevisiae bacterial classification access culture medium, the access amount of bacterial classification is 7% of culture medium solution volume,
Wherein, described culture medium comprises following raw material by weight:
35BX cane molasses acidifying solution 25%,
Ammonium sulfate 0.2%,
Phosphoric acid 0.7%,
Methionine 5ppm,
Biotin 2ppm,
Liquid microelement 2%,
Surplus is water;
MnSO containing 15g/L in described liquid microelement
4, the ferrous sulfate heptahydrate of 15g/L, the calcium chloride of 30mg/L, the zinc chloride of 1.5g/L and the nickel chloride of 40mg/L;
(2) under the condition of ventilating, in fermentation tank, Continuous Flow adds fresh cultured based sols, by ammoniacal liquor adjust ph to 4.4, maintain fermentation temperature at 32 DEG C, fermentation time is 23 hours, after stream is filled it up with, and karusen continuously flows into after-ripening tank from fermentation tank overflow pipe, after fermentation ends, pump goes to be separated, and obtains zymotic fluid;
(3) yeast emulsion is allocated: after the zymotic fluid pH value that step (2) is obtained is adjusted to 5.5, control temperature 25 DEG C, carries out being separated, washing, and collects yeast paste, sizes mixing to yeast concentration be 12%, obtain yeast emulsion by filtered water;
(4) broken wall: by yeast quality of the emulsion, adds 0.2 ‰ CaCl in the yeast emulsion of step (3)
2, stirring frequency is 15min/h, and mixing speed is 40r/min, is warming up to 45 DEG C, regulates pH to 5.5, after insulation 4h, adds 1 ‰ dextranases, is warming up to 60 DEG C, regulate pH to 6.0, and insulation 4h is warming up to 70 DEG C, regulates pH to 7, insulation 5h;
(5) go out enzyme: be warming up to 85 DEG C, is incubated 25 minutes;
(6) Vacuum Concentration;
(7) spraying dry, obtains food yeast;
(8) by soy bean edible fiber powder and konjaku flour drying respectively, 60 mesh sieves are crossed; Herba bromi japonici dietary fiber, polydextrose, coconut slurry powder, food yeast and acesulfame potassium are crossed 60 mesh sieves respectively;
(9) take the raw material after sieving by weight, mix, packaging.
Embodiment 3
A kind of dietary fiber solid beverage, is characterized in that, comprise following raw material by weight:
The preparation method of above-mentioned dietary fiber solid beverage, comprises the following steps:
(1) strain fermentation is cultivated: load after being dissolved by culture medium in fermentation tank, sterilizing 20min under 125 DEG C of conditions, and after cooling, by cultured saccharomyces cerevisiae bacterial classification access culture medium, the access amount of bacterial classification is 10% of culture medium solution volume,
Wherein, described culture medium comprises following raw material by weight:
35BX cane molasses acidifying solution 30%,
Ammonium sulfate 0.25%,
Phosphoric acid 0.3%,
Methionine 6ppm,
Biotin 1ppm,
Liquid microelement 5%,
Surplus is water;
MnSO containing 15g/L in described liquid microelement
4, the ferrous sulfate heptahydrate of 15g/L, the calcium chloride of 30mg/L, the zinc chloride of 1.5g/L and the nickel chloride of 40mg/L;
(2) under the condition of ventilating, in fermentation tank, Continuous Flow adds fresh cultured based sols, by ammoniacal liquor adjust ph to 4.8, maintain fermentation temperature at 34 DEG C, fermentation time is 22 hours, after stream is filled it up with, and karusen continuously flows into after-ripening tank from fermentation tank overflow pipe, after fermentation ends, pump goes to be separated, and obtains zymotic fluid;
(3) yeast emulsion is allocated: after the zymotic fluid pH value that step (2) is obtained is adjusted to 6, control temperature 30 DEG C, carries out being separated, washing, and collects yeast paste, sizes mixing to yeast concentration be 15%, obtain yeast emulsion by filtered water;
(4) broken wall: by yeast quality of the emulsion, adds 0.2 ‰ CaCl in the yeast emulsion of step (3)
2, stirring frequency is 15min/h, and mixing speed is 60r/min, is warming up to 50 DEG C, regulates pH to 6, after insulation 4h, adds 1 ‰ dextranases, is warming up to 65 DEG C, regulate pH to 6.0, after insulation 4h, is warming up to 75 DEG C, regulates pH to 7.5, insulation 4h;
(5) go out enzyme: be warming up to 90 DEG C, is incubated 25 minutes;
(6) Vacuum Concentration;
(7) spraying dry, obtains food yeast;
(8) by soy bean edible fiber powder and konjaku flour drying respectively, 60 mesh sieves are crossed; Herba bromi japonici dietary fiber, polydextrose, coconut slurry powder, food yeast and acesulfame potassium are crossed 60 mesh sieves respectively;
(9) take the raw material after sieving by weight, mix, packaging.
Claims (7)
1. a dietary fiber solid beverage, is characterized in that, comprises following raw material by weight:
2. dietary fiber solid beverage according to claim 1, is characterized in that, described food yeast is broken wall type yeast.
3. a preparation method for the dietary fiber solid beverage described in above-mentioned any one claim, is characterized in that, comprise the following steps:
(1) by soy bean edible fiber powder and konjaku flour drying respectively, 60 mesh sieves are crossed; Herba bromi japonici dietary fiber, polydextrose, coconut slurry powder, food yeast and acesulfame potassium are crossed 60 mesh sieves respectively;
(2) take the raw material after sieving, mix, packaging.
4. preparation method according to claim 3, is characterized in that, the preparation method of described food yeast comprises the following steps:
(1) strain fermentation is cultivated: load after being dissolved by culture medium in fermentation tank, sterilizing 20-40min under 120-125 DEG C of condition, and after cooling, by cultured bacterial classification access culture medium, the access amount of bacterial classification is the 5-10% of culture medium solution volume;
Wherein, described culture medium comprises following raw material by weight:
35BX cane molasses acidifying solution 20-30%,
Ammonium sulfate 0.15-0.25%,
Phosphoric acid 0.3-1%,
Sulfur-containing amino acid 3-6ppm,
Biotin 1-2ppm,
Liquid microelement 1-5%,
Surplus is water;
MnSO containing 15g/L in described liquid microelement
4, the ferrous sulfate heptahydrate of 15g/L, the calcium chloride of 30mg/L, the zinc chloride of 1.5g/L and the nickel chloride of 40mg/L;
(2) under the condition of ventilating, in fermentation tank, Continuous Flow adds fresh cultured based sols, by ammoniacal liquor adjust ph to 4.0-4.8, maintain fermentation temperature at 30-34 DEG C, fermentation time is 22-24 hour, and after stream is filled it up with, karusen continuously flows into after-ripening tank from fermentation tank overflow pipe, after fermentation ends, pump goes to be separated, and obtains zymotic fluid;
(3) yeast emulsion is allocated: the zymotic fluid pH value that step (2) is obtained is adjusted to 5.0-6.0, control temperature≤35 DEG C, carry out being separated, washing, and collect yeast paste, be 10-15% with the concentrations by weight that filtered water is sized mixing to yeast, obtain yeast emulsion;
(4) broken wall: by yeast quality of the emulsion, adds 0.2 ‰ CaCl in the yeast emulsion of step (3)
2, stir, be warming up to 40-50 DEG C, regulate pH to 5.0-6.0, after insulation 3-4h, add 1 ‰ dextranases, be warming up to 55-65 DEG C, pH is adjusted to 6.0, after insulation 3-4h, is warming up to 60-75 DEG C, regulates pH to 6.5-7.5, insulation 4-6h;
(5) go out enzyme: be warming up to 80-90 DEG C, insulation 15-30 minute;
(6) Vacuum Concentration;
(7) spraying dry, obtains food yeast.
5. preparation method according to claim 4, is characterized in that, the bacterial classification described in step (1) is saccharomyces cerevisiae (Saccharomycescerevisiae).
6. preparation method according to claim 4, is characterized in that, the sulfur-containing amino acid described in step (1) is methionine or cysteine.
7. preparation method according to claim 4, is characterized in that, the stirring frequency in step (4) is 15min/h, and mixing speed is 10-60r/min.
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