CN105533370A - 一种海带益生菌饮料的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
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Abstract
本发明公开了一种海带益生菌饮料的制备方法。其主要解决现有海带饮料存在异腥味而口感不佳的问题。其是将干海带浸泡后切片,漂烫,加水制浆,得海带浆;将脱脂大豆蛋白粉溶于温水中,研磨,制得大豆蛋白液;将海带浆与大豆蛋白液混合,称量加入多味果汁、食盐和白砂糖混匀,灭菌,得原料液;原料液接入四联益生菌,恒温发酵,过滤,分装,封口,得海带益生菌饮料。本发明的制备方法工艺合理、步骤科学、操作简便;制得的海带益生菌饮料营养价值高,具有鲜、酸和甜的独特风味,保健作用显著。
Description
技术领域
本发明涉及非酒精饮料的制备,尤其是一种海带益生菌饮料的制备方法。
背景技术
海带盛产于我国沿海地区,是一种营养价值很高的大型藻类,研究表明,海带富含褐藻酸、甘露醇、粗纤维、维生素,碘、钾、钠、钙、镁、铁等多种成分,其素有“长寿菜”、“海上之蔬”“含碘冠军”的美誉,经常食用可有效预防高血压、溃疡、肝硬化等疾病。目前,海带主要以鲜食或干制后泡发食用为主,其制品主要有盐渍海带、海带结、海带丝。而益生菌指的是通过宿主摄入足够数量后、对宿主产生健康益处的活的微生物。多年来,益生菌在降低人体血清总胆固醇水平、减轻心脑血管疾病风险方面的益生功效作用得到了大量的动物和人类体外及体内的科学实验证实。
近年来,有研究者以海带为主要原料制备富含海带多糖的饮料,但由于海带自身固有的海腥味,制备海带饮料存在异腥味而口感不佳,未得到消费者的普遍接受。
发明内容
为了克服现有海带饮料存在异腥味而口感不佳的不足,本发明提供一种工艺合理、步骤科学、操作简便的海带益生菌饮料的制备方法;采用该方法制得的海带益生菌饮料营养丰富,口感酸甜,无异腥味。
本发明解决其技术问题所采用的技术方案为:一种海带益生菌饮料的制备方法,其特征在于:其经过下列工艺步骤:
(1)海带的预处理选取干海带为原料,置于清水中浸泡6~12h,洗净,切制成海带片;将海带片置于沸水中漂烫2~3min,冷却后送入制浆机中,并加入海带片重量15~25倍的纯净水进行制浆处理,制得海带浆;
(2)辅料的处理选取脱脂大豆蛋白粉为辅料,将其用35~40℃温水溶解,搅拌均匀,研磨,得大豆蛋白液;
(3)混合原料的制取将步骤(1)中所得到海带浆、步骤(2)中所得到的大豆蛋白液按比例加入发酵容器中,称量加入多味果汁、食盐和白砂糖,混合均匀,得混合原料;
(4)灭菌将步骤(4)中得到的混合原料在100~120℃条件下,进行蒸汽灭菌15~20min,冷却至室温,得原料液;
(5)发酵将步骤(4)中得到的原料液于无菌条件下接入冻干混合四联益生菌,拌匀,恒温发酵,过滤,得发酵滤液;
(6)分装将步骤(5)中得到的发酵滤液按预设重量分别进行无菌灌装,封口,即得海带益生菌饮料。
所述的脱脂大豆粉与温水的重量比为1︰2~3。
所述的大豆蛋白液的添加量为海带浆重量的10~15%,所述的多味果汁的添加量为海带浆重量的5~10%,所述的食盐的添加量为海带浆重量的1~3%,所述的白砂糖的添加量为海带浆重量的3~8%。
所述的四联益生菌是由干酪乳杆菌、双歧杆菌、嗜热链球菌和嗜乳酸杆菌按3︰1︰1︰1组成,其接入量为海带浆重量的3~5%,其恒温发酵的条件为:30~40℃培养箱中震荡培养10~18h。
本发明是将干海带浸泡后切片,漂烫,加水制浆,得海带浆;将脱脂大豆蛋白粉溶于温水中,研磨,制得大豆蛋白液;将海带浆与大豆蛋白液混合,称量加入多味果汁、食盐和白砂糖混匀,灭菌,得原料液;原料液接入四联益生菌,恒温发酵,过滤,分装,封口,得海带益生菌饮料。在本发明的制备方法中,其将海带与大豆蛋白粉进行配伍,不仅能充分发挥二者的功效,还具有预防动脉硬化、降低胆固醇、减轻电脑辐射的功效;其接种四联益生菌菌种的益生特性适合于中国人种的生理特点,该四联益生菌同时发酵,将海带与大豆蛋白粉中的多糖和蛋白等大分子被发酵菌降解成小分子,有利于人体吸收;同时,海带与大豆蛋白粉中富含的营养成分可使益生菌增值,产生益生菌所特有的代谢产物,如维生素包括泛酸,尼克酸,B1,B2,B6及维生素K,短链脂肪酸、抗氧化剂、氨基酸等,对人体健康具有重要作用;在发酵过程中,益生菌还破坏大豆中的有害酶类,消除豆腥味,其产生的酸味中和了海带的海腥味。此外,制得的发酵液中引入如乳酸发酵菌株代谢所特有的酸甜口感和香味,连同多味果汁、白砂糖对海带的海腥味进行全方位遮盖,使制得的海带益生菌饮料的无异腥味。本发明的制备方法工艺合理、步骤科学、操作简便;采用该方法制得的海带益生菌饮料综合了海带与大豆蛋白粉的营养成分,又含有大量人体所需的益生菌及益生菌发酵的代谢产物,其营养价值高,具有鲜、酸和甜的独特风味,保健作用显著。
具体实施方式
下面结合实施例对本发明做进一步说明。
实施例1
一种海带益生菌饮料的制备方法,其经过下列工艺步骤:
(1)海带的预处理选取干海带为原料,置于清水中浸泡10h,洗净,切制成海带片;将海带片置于沸水中漂烫3min,冷却后送入制浆机中,并加入海带片重量20倍的纯净水进行制浆处理,制得海带浆;
(2)辅料的处理选取脱脂大豆蛋白粉为辅料,将其用36℃温水溶解,其脱脂大豆粉与温水的重量比为1︰2.5,搅拌均匀,研磨,得大豆蛋白液;
(3)混合原料的制取将步骤(1)中所得到海带浆、步骤(2)中所得到的大豆蛋白液按比例加入发酵容器中,称量加入多味果汁、食盐和白砂糖,混合均匀,得混合原料;其中,大豆蛋白液的添加量为海带浆重量的12%,多味果汁的添加量为6%,食盐的添加量为2%,白砂糖的添加量为5%;
(4)灭菌将步骤(4)中得到的混合原料在110℃条件下,进行蒸汽灭菌18min,冷却至室温,得原料液;
(5)发酵将步骤(4)中得到的原料液于无菌条件下接入冻干混合四联益生菌,拌匀,该四联益生菌是由干酪乳杆菌、双歧杆菌、嗜热链球菌和嗜乳酸杆菌按3︰1︰1︰1组成,其接入量为海带浆重量的4%,35℃培养箱中震荡培养15h,过滤,得发酵滤液;
(6)分装将步骤(5)中得到的发酵滤液按每罐260g分别进行无菌灌装,封口,即得海带益生菌饮料。
本实施例所提供的制备方法工艺合理、步骤科学、操作简便。制得的海带益生菌饮料综合了海带与大豆蛋白粉的营养成分,又含有大量人体所需的益生菌及益生菌发酵的代谢产物,其营养价值高,具有鲜、酸和甜的独特风味,保健作用显著。
实施例2
一种海带益生菌饮料的制备方法,其经过下列工艺步骤:
(1)海带的预处理选取干海带为原料,置于清水中浸泡12h,洗净,切制成海带片;将海带片置于沸水中漂烫3min,冷却后送入制浆机中,并加入海带片重量15倍的纯净水进行制浆处理,制得海带浆;
(2)辅料的处理选取脱脂大豆蛋白粉为辅料,将其用40℃温水溶解,其脱脂大豆粉与温水的重量比为1︰3,搅拌均匀,研磨,得大豆蛋白液;
(3)混合原料的制取将步骤(1)中所得到海带浆、步骤(2)中所得到的大豆蛋白液按比例加入发酵容器中,称量加入多味果汁、食盐和白砂糖,混合均匀,得混合原料;其中,大豆蛋白液的添加量为海带浆重量的15%,多味果汁的添加量为10%,食盐的添加量为1%,白砂糖的添加量为3%;
(4)灭菌将步骤(4)中得到的混合原料在120℃条件下,进行蒸汽灭菌15min,冷却至室温,得原料液;
(5)发酵将步骤(4)中得到的原料液于无菌条件下接入冻干混合四联益生菌,拌匀,该四联益生菌是由干酪乳杆菌、双歧杆菌、嗜热链球菌和嗜乳酸杆菌按3︰1︰1︰1组成,其接入量为海带浆重量的3%,40℃培养箱中震荡培养10h,过滤,得发酵滤液;
(6)分装将步骤(5)中得到的发酵滤液按每罐300g分别进行无菌灌装,封口,即得海带益生菌饮料。
本实施例所提供的制备方法工艺合理、步骤科学、操作简便。制得的海带益生菌饮料营养价值高,具有鲜、酸和甜的独特风味,保健作用显著。
实施例3
一种海带益生菌饮料的制备方法,其经过下列工艺步骤:
(1)海带的预处理选取干海带为原料,置于清水中浸泡6h,洗净,切制成海带片;将海带片置于沸水中漂烫2min,冷却后送入制浆机中,并加入海带片重量25倍的纯净水进行制浆处理,制得海带浆;
(2)辅料的处理选取脱脂大豆蛋白粉为辅料,将其用35℃温水溶解,其脱脂大豆粉与温水的重量比为1︰2,搅拌均匀,研磨,得大豆蛋白液;
(3)混合原料的制取将步骤(1)中所得到海带浆、步骤(2)中所得到的大豆蛋白液按比例加入发酵容器中,称量加入多味果汁、食盐和白砂糖,混合均匀,得混合原料;其中,大豆蛋白液的添加量为海带浆重量的10%,多味果汁的添加量为5%,食盐的添加量为3%,白砂糖的添加量为8%;
(4)灭菌将步骤(4)中得到的混合原料在100℃条件下,进行蒸汽灭菌20min,冷却至室温,得原料液;
(5)发酵将步骤(4)中得到的原料液于无菌条件下接入冻干混合四联益生菌,拌匀,该四联益生菌是由干酪乳杆菌、双歧杆菌、嗜热链球菌和嗜乳酸杆菌按3︰1︰1︰1组成,其接入量为海带浆重量的5%,30℃培养箱中震荡培养18h,过滤,得发酵滤液;
(6)分装将步骤(5)中得到的发酵滤液按每罐200g分别进行无菌灌装,封口,即得海带益生菌饮料。
本实施例所提供的制备方法工艺合理、步骤科学、操作简便。制得的海带益生菌饮料综合了海带与大豆蛋白粉的营养成分,营养价值高,具有鲜、酸和甜的独特风味,保健作用显著。
Claims (4)
1.一种海带益生菌饮料的制备方法,其特征在于:其经过下列工艺步骤:
(1)海带的预处理选取干海带为原料,置于清水中浸泡6~12h,洗净,切制成海带片;将海带片置于沸水中漂烫2~3min,冷却后送入制浆机中,并加入海带片重量15~25倍的纯净水进行制浆处理,制得海带浆;
(2)辅料的处理选取脱脂大豆蛋白粉为辅料,将其用35~40℃温水溶解,搅拌均匀,研磨,得大豆蛋白液;
(3)混合原料的制取将步骤(1)中所得到海带浆、步骤(2)中所得到的大豆蛋白液按比例加入发酵容器中,称量加入多味果汁、食盐和白砂糖,混合均匀,得混合原料;
(4)灭菌将步骤(4)中得到的混合原料在100~120℃条件下,进行蒸汽灭菌15~20min,冷却至室温,得原料液;
(5)发酵将步骤(4)中得到的原料液于无菌条件下接入冻干混合四联益生菌,拌匀,恒温发酵,过滤,得发酵滤液;
(6)分装将步骤(5)中得到的发酵滤液按预设重量分别进行无菌灌装,封口,即得海带益生菌饮料。
2.根据权利要求1所述的一种海带益生菌饮料的制备方法,其特征在于:所述的脱脂大豆粉与温水的重量比为1︰2~3。
3.根据权利要求1所述的一种海带益生菌饮料的制备方法,其特征在于:所述的大豆蛋白液的添加量为海带浆重量的10~15%,所述的多味果汁的添加量为海带浆重量的5~10%,所述的食盐的添加量为海带浆重量的1~3%,所述的白砂糖的添加量为海带浆重量的3~8%。
4.根据权利要求1所述的一种海带益生菌饮料的制备方法,其特征在于:所述的四联益生菌是由干酪乳杆菌、双歧杆菌、嗜热链球菌和嗜乳酸杆菌按3︰1︰1︰1组成,其接入量为海带浆重量的3~5%,其恒温发酵的条件为:30~40℃培养箱中震荡培养10~18h。
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