CN105167102B - A kind of dietary fiber solid beverage and preparation method thereof - Google Patents
A kind of dietary fiber solid beverage and preparation method thereof Download PDFInfo
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- CN105167102B CN105167102B CN201510490728.1A CN201510490728A CN105167102B CN 105167102 B CN105167102 B CN 105167102B CN 201510490728 A CN201510490728 A CN 201510490728A CN 105167102 B CN105167102 B CN 105167102B
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- dietary fiber
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- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 26
- 235000013361 beverage Nutrition 0.000 title claims abstract description 19
- 239000007787 solid Substances 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 74
- 235000013305 food Nutrition 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 13
- 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 abstract description 12
- 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
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 6
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 6
- 101100381997 Danio rerio tbc1d32 gene Proteins 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
- 101100381999 Mus musculus Tbc1d32 gene Proteins 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
- 239000001259 polydextrose Substances 0.000 claims abstract description 6
- 229940035035 polydextrose Drugs 0.000 claims abstract description 6
- 239000002002 slurry Substances 0.000 claims abstract description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 72
- 238000000855 fermentation Methods 0.000 claims description 42
- 230000004151 fermentation Effects 0.000 claims description 42
- 239000000839 emulsion Substances 0.000 claims description 26
- 239000001963 growth medium Substances 0.000 claims description 26
- 238000010792 warming Methods 0.000 claims description 22
- 239000002994 raw material Substances 0.000 claims description 16
- 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 12
- 239000012530 fluid Substances 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 238000000926 separation method Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- JIAARYAFYJHUJI-UHFFFAOYSA-L zinc dichloride Chemical compound [Cl-].[Cl-].[Zn+2] JIAARYAFYJHUJI-UHFFFAOYSA-L 0.000 claims description 12
- 235000001014 amino acid Nutrition 0.000 claims description 11
- 150000001413 amino acids Chemical class 0.000 claims description 11
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 238000009413 insulation Methods 0.000 claims description 8
- 235000013379 molasses Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 230000033228 biological regulation Effects 0.000 claims description 7
- 108010001682 Dextranase Proteins 0.000 claims description 6
- 229910021586 Nickel(II) chloride Inorganic materials 0.000 claims description 6
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 6
- 235000011114 ammonium hydroxide Nutrition 0.000 claims description 6
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 claims description 6
- 229910052921 ammonium sulfate Inorganic materials 0.000 claims description 6
- 235000011130 ammonium sulphate Nutrition 0.000 claims description 6
- 229960002685 biotin Drugs 0.000 claims description 6
- 235000020958 biotin Nutrition 0.000 claims description 6
- 239000011616 biotin Substances 0.000 claims description 6
- 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 6
- QMMRZOWCJAIUJA-UHFFFAOYSA-L nickel dichloride Chemical compound Cl[Ni]Cl QMMRZOWCJAIUJA-UHFFFAOYSA-L 0.000 claims description 6
- 239000011593 sulfur Substances 0.000 claims description 6
- 229910052717 sulfur Inorganic materials 0.000 claims description 6
- 238000009423 ventilation Methods 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 239000011592 zinc chloride Substances 0.000 claims description 6
- 235000005074 zinc chloride Nutrition 0.000 claims description 6
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 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
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims 2
- 239000001110 calcium chloride Substances 0.000 claims 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims 2
- 239000002253 acid Substances 0.000 claims 1
- 229910021529 ammonia Inorganic materials 0.000 claims 1
- 235000012054 meals Nutrition 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 3
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
- 239000000446 fuel Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 238000005660 chlorination reaction Methods 0.000 description 4
- 230000004060 metabolic process Effects 0.000 description 4
- 229930182817 methionine Natural products 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
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- 235000016709 nutrition Nutrition 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 230000009467 reduction Effects 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
- 230000009286 beneficial effect Effects 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
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- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 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
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 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
- 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
- 239000003086 colorant Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 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
- 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
- 230000006872 improvement Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 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
- 230000008520 organization Effects 0.000 description 1
- 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
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
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- 238000003786 synthesis reaction Methods 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 invention discloses a kind of dietary fiber solid beverage and preparation method thereof, including following components in parts by mass：200 250 parts of Herba bromi japonici dietary fiber, 150 200 parts of soy bean edible fiber powder, 150 200 parts of konjaku flour, 150 200 parts of polydextrose, 100 150 parts of coconut slurry powder, 70 110 parts of food yeast, 4 10 parts of acesulfame potassium；The present invention is the composition based on water-soluble dietary fiber, add a low-calorie of unartificial yeast, the high microsteping solid beverage containing various trace elements simultaneously, there is the paste food of strong fruity after reconstituting, Chinese meal or dinner can be replaced, the fuel value of food of human body intake is reduced, more meets human consumption requirement.
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
As the improvement of people's living standards, often higher fatty acid, high heat and high egg on the quickening of rhythm of life, dining table
White food, and postprandial exercise amount is reduced, diet is irregular etc., cause obese people to be on the increase.At present, it is fat into
For one of most important public health challenge.Many complication (diabetes, high fat of blood, hypertension, coronary diseases because of caused by obesity
Sick and various cardiovascular and cerebrovascular diseases etc.) swallowing the health of people.
Generation meal fat-reducing is the weight-reducing householder method for being popular for the world at present.At present, commercially available meal replacement powder supply human body pole
Low calorie and substantial amounts of water-soluble dietary fiber, it is therefore intended that have satiety while reducing energy intake, reduces food
It is intended to.But the immunologic function of human body can gradually be reduced with the reduction of dietary intake energy, long-term intake hypocalorie foodstuff crowd
Immunity degradation cause constitution to be deteriorated, the Susceptible population as pathogen.
Natural fermented dusty yeast, nutritious equilibrium：
(1) glucan and mannosan in yeast cell wall can increase human body fluid and cell immunocompetent, so that
It compensate for the deficiency of low-calorie food.
(2) containing 18 kinds of amino acid, including amino acid needed by human in saccharomycete, the content particularly in corn gluten protein
Less lysine, and the comparatively ideal amino acid composition value recommended close to FAO (Food and Agriculture Organization of the United Nation) (FAO) of ratio of amino acid,
So being lost in the supplement of amino acid most useful for human body in weight loss procedures.
(3) trace element is to maintain human body carbohydrate with mineral matter, protein and fatty three major nutrient metabolism
Essential elements, once lacking causes metabolism to hinder, fat-reducing effect is obvious, the B family vitamin and mineral being rich in dusty yeast
Matter participates in a variety of body metabolisms, and appropriate intake can avoid that metabolism slows down caused by hypocalorie foodstuff in weight loss procedures, contracting
Short reduction fat-reducing plateau.
Accordingly, it would be desirable to a kind of nutritious comprehensive, fat-reducing effect is good, diet food without any side effects.
The content of the invention
The problem of existing for prior art, the invention provides a kind of dietary fiber solid beverage and preparation method thereof,
The solid beverage dietary fiber content is high, energy is low, nutrition is balanced, without pigment and preservative, with generation meal fat-reducing, regulation
Effect of enteron aisle.
In order to solve the above-mentioned technical problem, the present invention uses following technical scheme：
A kind of dietary fiber solid beverage, it is characterised in that including following raw material by weight：
It is preferred that, described yeast is broken wall type.
The preparation method of above-mentioned dietary fiber solid beverage, it is characterised in that comprise the following steps：
(1) soy bean edible fiber powder and konjaku flour are separately dried, cross 60 mesh sieves；By Herba bromi japonici dietary fiber, polydextrose,
Coconut slurry powder, food yeast and acesulfame potassium cross 60 mesh sieves respectively；
(2) raw material after sieving is weighed by weight, is well mixed, packaging.
It is preferred that, the preparation method of the food yeast comprises the following steps：
(1) strain fermentation culture：It is fitted into after culture medium is dissolved in fermentation tank, sterilize 20- under the conditions of 120-125 DEG C
40min, after cooling, cultured strain is accessed in culture medium, the access amount of strain is the 5- of culture medium solution volume
10%,
Wherein, described culture medium includes 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 microelement4, the chlorination of 15g/L ferrous sulfate heptahydrate, 30mg/L
The nickel chloride of calcium, 1.5g/L zinc chloride and 40mg/L；
Above-mentioned culture medium not only contributes to Fungal biodiversity rapid growth, promotes the synthesis of intracellular nucleic acid, while addition one
Quantitative sulfur-containing amino acid, the hydrolysis degree of cell membrane when being conducive to improving yeast deep processing.
(2) under conditions of ventilation, into fermentation tank, continuous stream adds fresh cultured based sols, with ammoniacal liquor adjust pH value to
4.0-4.8, maintains fermentation temperature at 30-34 DEG C, fermentation time is 22-24 hours, after stream is filled it up with, and karusen is from fermentation tank overflow
Pipe continuously flows into pump after after-ripening tank, fermentation ends and goes separation, obtains zymotic fluid；
(3) yeast emulsion is allocated：Zymotic fluid pH value made from step (2) is adjusted to 5.0-6.0, temperature≤35 DEG C are controlled,
Separated, washed, collect yeast paste, it is 10-15% to be sized mixing with filter water to yeast concentrations by weight, obtains yeast emulsion；
Using cane molasses as carbon source culture yeasts cell, in incubation as yeast fermentating metabolism, pH decline, yeast meeting
Caramel colorant in rapid absorption molasses, properly increases the pH value of nutrient solution before yeast separation, can effectively improve washing and decolourize
Rate, it is ensured that the extract product color of follow-up deep processing production is bright；Strict control separation process emulsion temperature≤35 DEG C, it is ensured that
Yeast itself enzyme system is in the low activity state of dormancy, it is to avoid self-dissolving occurs in advance, influences yeast quality；The concentration of yeast emulsion
For 10-15%, yeast cells dispersiveness preferably, is conducive to self-dissolving enzymolysis process fully to be contacted with surrounding medium under the concentration,
Improve extraction efficiency.
(4) broken wall：Based on yeast quality of the emulsion, 0.2 ‰ CaCl are added into the yeast emulsion of step (3)2, stir, rise
Temperature adjusts after pH to 5.0-6.0, insulation 3-4h to 40-50 DEG C, adds 1 ‰ dextranases, be warming up to 55-65 DEG C, pH adjust to
After 6.0, insulation 3-4h, 60-75 DEG C, regulation pH to 6.5-7.5 are warming up to, 4-6h is incubated；
With different broken wall conditions, yeast own endogenous enzyme is stimulated to play the best use of stage by stage；With the rise of pH value,
Promote the soluble glucan layer of yeast cell wall to be hydrolyzed under the conditions of micro- alkali, change the permeability of cell membrane, beneficial to born of the same parents
The precipitation of interior material, so as to improve finished product nutritional ingredient availability.
(5) go out enzyme：80-90 DEG C is warming up to, 15-30 minutes are incubated；
(6) it is concentrated in vacuo；
(7) it is spray-dried, produces food yeast.
It is further preferred that the strain described in step (1) is saccharomyces cerevisiae (Saccharomyces cerevisiae).
It is further preferred that the sulfur-containing amino acid described in step (1) is methionine or cysteine.
It is further preferred that the stirring frequency in step (4) is 15min/h, mixing speed is 10-60r/min.
Beneficial effect of the present invention：
The natural fermented nutritious yeast of present invention addition, it contains substantial amounts of good protein, abundant B family vitamin,
Mineral matter, the nutriment such as zymosan, enriches the nutrient of product, prevents people to lose weight in weight loss procedures because nutrition is taken the photograph
Enter not enough and cause overall Abwehrkraft des Koepers to reduce.
The present invention is the composition based on water-soluble dietary fiber, adds a low-calorie of unartificial yeast, high microsteping
The solid beverage containing various trace elements, has the paste food of strong fruity after reconstituting, can replace Chinese meal or evening simultaneously
Meal, the fuel value of food of reduction human body intake, more meets human consumption requirement.
Embodiment
Embodiment 1
A kind of dietary fiber solid beverage, it is characterised in that including following raw material by weight：
The preparation method of above-mentioned dietary fiber solid beverage, comprises the following steps：
(1) strain fermentation culture：It is fitted into after culture medium is dissolved in fermentation tank, sterilize 40min under the conditions of 120 DEG C, cold
But after, cultured saccharomyces cerevisiae strain is accessed in culture medium, the access amount of strain is the 5% of culture medium solution volume,
Wherein, described culture medium includes 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 microelement4, the chlorination of 15g/L ferrous sulfate heptahydrate, 30mg/L
The nickel chloride of calcium, 1.5g/L zinc chloride and 40mg/L；
(2) under conditions of ventilation, into fermentation tank, continuous stream adds fresh culture medium solution, with ammoniacal liquor adjust pH value to
4.0, maintain fermentation temperature at 30 DEG C, fermentation time is 24 hours, and after stream is filled it up with, karusen is continuously flowed into from fermentation tank overflow pipe
Pump goes separation after after-ripening tank, fermentation ends, obtains zymotic fluid；
(3) yeast emulsion is allocated：After zymotic fluid pH value made from step (2) is adjusted into 5.0,25 DEG C of temperature is controlled, is carried out
Separation, washing, collect yeast paste, and it is 10% to be sized mixing with filter water to yeast concentration, obtains yeast emulsion；
(4) broken wall：Based on yeast quality of the emulsion, 0.2 ‰ CaCl are added into the yeast emulsion of step (3)2, stirring frequency
For 15min/h, mixing speed is 60r/min, is warming up to 42 DEG C, adjusts after pH to 5.0, insulation 4h, adds 1 ‰ dextranases,
55 DEG C are warming up to, pH to 6.0 is adjusted, 4h is incubated, 65 DEG C, regulation pH to 6.5 is warming up to, is incubated 6h；
(5) go out enzyme：85 DEG C are warming up to, 25 minutes are incubated；
(6) it is concentrated in vacuo；
(7) it is spray-dried, obtains food yeast；
(8) soy bean edible fiber powder and konjaku flour are separately dried, cross 60 mesh sieves；By Herba bromi japonici dietary fiber, polydextrose,
Coconut slurry powder, food yeast and acesulfame potassium cross 60 mesh sieves respectively；
(9) raw material after sieving is weighed by weight, is well mixed, packaging.
Embodiment 2
A kind of dietary fiber solid beverage, it is characterised in that including following raw material by weight：
The preparation method of above-mentioned dietary fiber solid beverage, comprises the following steps：
(1) strain fermentation culture：It is fitted into after culture medium is dissolved in fermentation tank, sterilize 40min under the conditions of 120 DEG C, cold
But after, cultured saccharomyces cerevisiae strain is accessed in culture medium, the access amount of strain is the 7% of culture medium solution volume,
Wherein, described culture medium includes 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 microelement4, the chlorination of 15g/L ferrous sulfate heptahydrate, 30mg/L
The nickel chloride of calcium, 1.5g/L zinc chloride and 40mg/L；
(2) under conditions of ventilation, into fermentation tank, continuous stream adds fresh cultured based sols, with ammoniacal liquor adjust pH value to
4.4, maintain fermentation temperature at 32 DEG C, fermentation time is 23 hours, and after stream is filled it up with, karusen is continuously flowed into from fermentation tank overflow pipe
Pump goes separation after after-ripening tank, fermentation ends, obtains zymotic fluid；
(3) yeast emulsion is allocated：After zymotic fluid pH value made from step (2) is adjusted into 5.5,25 DEG C of temperature is controlled, is carried out
Separation, washing, collect yeast paste, and it is 12% to be sized mixing with filter water to yeast concentration, obtains yeast emulsion；
(4) broken wall：Based on yeast quality of the emulsion, 0.2 ‰ CaCl are added into the yeast emulsion of step (3)2, stirring frequency
For 15min/h, mixing speed is 40r/min, is warming up to 45 DEG C, adjusts after pH to 5.5, insulation 4h, adds 1 ‰ dextranases,
60 DEG C are warming up to, pH to 6.0 is adjusted, 4h is incubated, 70 DEG C, regulation pH to 7 is warming up to, is incubated 5h；
(5) go out enzyme：85 DEG C are warming up to, 25 minutes are incubated；
(6) it is concentrated in vacuo；
(7) it is spray-dried, obtains food yeast；
(8) soy bean edible fiber powder and konjaku flour are separately dried, cross 60 mesh sieves；By Herba bromi japonici dietary fiber, polydextrose,
Coconut slurry powder, food yeast and acesulfame potassium cross 60 mesh sieves respectively,；
(9) raw material after sieving is weighed by weight, is well mixed, packaging.
Embodiment 3
A kind of dietary fiber solid beverage, it is characterised in that including following raw material by weight：
The preparation method of above-mentioned dietary fiber solid beverage, comprises the following steps：
(1) strain fermentation culture：It is fitted into after culture medium is dissolved in fermentation tank, sterilize 20min under the conditions of 125 DEG C, cold
But after, cultured saccharomyces cerevisiae strain is accessed in culture medium, the access amount of strain is the 10% of culture medium solution volume,
Wherein, described culture medium includes 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 microelement4, the chlorination of 15g/L ferrous sulfate heptahydrate, 30mg/L
The nickel chloride of calcium, 1.5g/L zinc chloride and 40mg/L；
(2) under conditions of ventilation, into fermentation tank, continuous stream adds fresh cultured based sols, with ammoniacal liquor adjust pH value to
4.8, maintain fermentation temperature at 34 DEG C, fermentation time is 22 hours, and after stream is filled it up with, karusen is continuously flowed into from fermentation tank overflow pipe
Pump goes separation after after-ripening tank, fermentation ends, obtains zymotic fluid；
(3) yeast emulsion is allocated：After zymotic fluid pH value made from step (2) is adjusted into 6,30 DEG C of temperature is controlled, is divided
From, washing, collect yeast paste, sized mixing with filter water to yeast concentration be 15%, obtain yeast emulsion；
(4) broken wall：Based on yeast quality of the emulsion, 0.2 ‰ CaCl are added into the yeast emulsion of step (3)2, stirring frequency
For 15min/h, mixing speed is 60r/min, is warming up to 50 DEG C, adjusts after pH to 6, insulation 4h, adds 1 ‰ dextranases, rise
Temperature is adjusted after pH to 6.0, insulation 4h to 65 DEG C, is warming up to 75 DEG C, regulation pH to 7.5, is incubated 4h；
(5) go out enzyme：90 DEG C are warming up to, 25 minutes are incubated；
(6) it is concentrated in vacuo；
(7) it is spray-dried, obtains food yeast；
(8) soy bean edible fiber powder and konjaku flour are separately dried, cross 60 mesh sieves；By Herba bromi japonici dietary fiber, polydextrose,
Coconut slurry powder, food yeast and acesulfame potassium cross 60 mesh sieves respectively；
(9) raw material after sieving is weighed by weight, is well mixed, packaging.
Claims (7)
1. a kind of dietary fiber solid beverage, it is characterised in that including following raw material by weight：
Wherein, the preparation method of the food yeast comprises the following steps：
(1) strain fermentation culture：It is fitted into after culture medium is dissolved in fermentation tank, sterilize 20-40min under the conditions of 120-125 DEG C,
After cooling, cultured strain is accessed in culture medium, the access amount of strain is the 5-10% of culture medium solution volume；
Wherein, described culture medium includes 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 microelement4, 15g/L ferrous sulfate heptahydrate, 30mg/L calcium chloride,
1.5g/L zinc chloride and 40mg/L nickel chloride；
(2) under conditions of ventilation, into fermentation tank, continuous stream adds fresh cultured based sols, and pH value is adjusted to 4.0- with ammoniacal liquor
4.8, maintain fermentation temperature at 30-34 DEG C, fermentation time is 22-24 hours, after stream is filled it up with, and karusen connects from fermentation tank overflow pipe
Afterflow enters pump after after-ripening tank, fermentation ends and goes separation, obtains zymotic fluid；
(3) yeast emulsion is allocated：Zymotic fluid pH value made from step (2) is adjusted to 5.0-6.0, temperature≤35 DEG C are controlled, carried out
Separation, washing, collect yeast paste, and the concentrations by weight sized mixing with filter water to yeast is 10-15%, obtains yeast emulsion；
(4) broken wall：Based on yeast quality of the emulsion, 0.2 ‰ CaCl are added into the yeast emulsion of step (3)2, stir, be warming up to
40-50 DEG C, adjust after pH to 5.0-6.0, insulation 3-4h, add 1 ‰ dextranases, be warming up to 55-65 DEG C, pH is adjusted to 6.0,
It is incubated after 3-4h, is warming up to 60-75 DEG C, regulation pH to 6.5-7.5, is incubated 4-6h；
(5) go out enzyme：80-90 DEG C is warming up to, 15-30 minutes are incubated；
(6) it is concentrated in vacuo；
(7) it is spray-dried, produces food yeast.
2. dietary fiber solid beverage according to claim 1, it is characterised in that described food yeast is broken wall type ferment
It is female.
3. a kind of preparation method of the dietary fiber solid beverage described in any of the above-described claim, it is characterised in that including
Following steps：
(1) soy bean edible fiber powder and konjaku flour are separately dried, cross 60 mesh sieves；By Herba bromi japonici dietary fiber, polydextrose, coconut palm slurry
Powder, food yeast and acesulfame potassium cross 60 mesh sieves respectively；
(2) raw material after sieving is weighed, is well mixed, packaging.
4. preparation method according to claim 3, it is characterised in that the preparation method of the food yeast includes following step
Suddenly：
(1) strain fermentation culture：It is fitted into after culture medium is dissolved in fermentation tank, sterilize 20-40min under the conditions of 120-125 DEG C,
After cooling, cultured strain is accessed in culture medium, the access amount of strain is the 5-10% of culture medium solution volume；
Wherein, described culture medium includes 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 microelement4, 15g/L ferrous sulfate heptahydrate, 30mg/L calcium chloride,
1.5g/L zinc chloride and 40mg/L nickel chloride；
(2) under conditions of ventilation, into fermentation tank, continuous stream adds fresh cultured based sols, and pH value is adjusted to 4.0- with ammoniacal liquor
4.8, maintain fermentation temperature at 30-34 DEG C, fermentation time is 22-24 hours, after stream is filled it up with, and karusen connects from fermentation tank overflow pipe
Afterflow enters pump after after-ripening tank, fermentation ends and goes separation, obtains zymotic fluid；
(3) yeast emulsion is allocated：Zymotic fluid pH value made from step (2) is adjusted to 5.0-6.0, temperature≤35 DEG C are controlled, carried out
Separation, washing, collect yeast paste, and the concentrations by weight sized mixing with filter water to yeast is 10-15%, obtains yeast emulsion；
(4) broken wall：Based on yeast quality of the emulsion, 0.2 ‰ CaCl are added into the yeast emulsion of step (3)2, stir, be warming up to
40-50 DEG C, adjust after pH to 5.0-6.0, insulation 3-4h, add 1 ‰ dextranases, be warming up to 55-65 DEG C, pH is adjusted to 6.0,
It is incubated after 3-4h, is warming up to 60-75 DEG C, regulation pH to 6.5-7.5, is incubated 4-6h；
(5) go out enzyme：80-90 DEG C is warming up to, 15-30 minutes are incubated；
(6) it is concentrated in vacuo；
(7) it is spray-dried, produces food yeast.
5. preparation method according to claim 4, it is characterised in that the strain described in step (1) is saccharomyces cerevisiae
(Saccharomyces cerevisiae)。
6. preparation method according to claim 4, it is characterised in that the sulfur-containing amino acid described in step (1) is egg ammonia
Acid or cysteine.
7. preparation method according to claim 4, it is characterised in that the stirring frequency in step (4) is 15min/h, is stirred
Speed is mixed for 10-60r/min.
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| CN105876582A (en) * | 2015-08-25 | 2016-08-24 | 成都天美膳营养食品有限公司 | Blood-glucose-reducing and blood-lipid-reducing dietary fiber solid beverage |
| CN106721789B (en) * | 2016-11-30 | 2021-04-02 | 河北爱怡尚饮品有限公司 | Oat composite linolenic acid beverage and preparation method thereof |
| CN107095106A (en) * | 2017-04-28 | 2017-08-29 | 麦麦哒（北京）饮品有限公司 | A kind of original flavor oat beverage and preparation method thereof |
| CN108477624A (en) * | 2018-03-11 | 2018-09-04 | 田发金 | A kind of high diet fiber powder and preparation method thereof |
| CN108497231A (en) * | 2018-03-29 | 2018-09-07 | 重庆西大魔芋科技开发有限公司 | A kind of high fine Amorphophallus rivieri beverage and preparation method thereof |
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