CN105639041A - 无蔗糖全素食酸豆乳益生菌发酵冰激凌及其制备方法 - Google Patents
无蔗糖全素食酸豆乳益生菌发酵冰激凌及其制备方法 Download PDFInfo
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- CN105639041A CN105639041A CN201610001541.5A CN201610001541A CN105639041A CN 105639041 A CN105639041 A CN 105639041A CN 201610001541 A CN201610001541 A CN 201610001541A CN 105639041 A CN105639041 A CN 105639041A
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- ice cream
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Classifications
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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
本发明涉及一种无蔗糖全素食酸豆乳益生菌发酵冰激凌及其制备方法,包括:大豆粉,植物油,益生菌,大豆分离蛋白,益生元,大豆低聚糖,大豆磷脂,纯净水等原料。制备得到的冰激凌,口感细腻润滑,豆香馥郁清纯。大豆分离蛋白、大豆磷脂的加入,在降低冰激凌脂肪与碳水化合物含量的同时,改善其营养成分,减少凝胶剂的使用;不添加香精,以大豆的天然香气赋予冰激凌自然风味;益生菌发酸豆奶冰淇淋是益生菌保健特性与冷冻甜品的完美结合,冰淇淋的特殊贮藏条件以及益生元的加入,保证了益生菌的数量与活性,一定程度上具有保健功效,且增加产品附加值。
Description
技术领域
本发明属于食品加工领域,涉及一种无蔗糖全素食酸豆乳益生菌发酵冰激凌及其制备方法,具体涉及一种无蔗糖全素食添加大豆分离蛋白、大豆磷脂及益生元的酸豆乳益生菌发酵冰激凌及其制备方法。
技术背景
冰激凌是一种清甜细腻、幼滑绵密的冷冻甜品。被称之为“冷饮之王”,深受广大消费者的青睐,特别是广大女性及小朋友。目前,市售冰激凌大多是以奶油、蔗糖为原料,加入大量稳定剂(羟甲基纤维素钠、环状糊精、海藻酸钠、黄原胶、食用明胶、瓜尔豆胶等)、(单硬脂酸甘油酯、山梨醇单硬脂酸酯等)乳化剂以及各种人工合成香精、着色剂配制而成。其中脂肪与碳水化合物含量较高,在普遍营养过剩的当下,并不符合人们的需求。
发明内容
本发明的目的是针对现有技术中存在的上述不足,提供一种低脂肪高营养价值的无蔗糖全素食酸豆乳益生菌发酵冰激凌。
本发明还提供了上述冰激凌的制备方法,采用大豆粉、大豆分离蛋白加入大豆磷脂与益生元等原料,通过益生菌发酵后制得。
本发明的目的可通过如下技术措施来实现:
一种无蔗糖全素食酸豆乳益生菌发酵冰激凌,由以下质量百分比组成的原料制备得到:大豆粉5-10%,植物油5-8%,益生菌3-8%,大豆分离蛋白2-5%,益生元0.5-1.5%,大豆低聚糖0.5-1.5%,大豆磷脂0.5-1.5%,余量为纯净水。
所述的植物油为大豆油或色拉油。
所述的益生菌为保加利亚乳杆菌、嗜热链球菌和双歧杆菌中的一种或多种组合,优选质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌。
所述的益生元为大豆低聚糖、甜菊糖、低聚异麦芽糖、环状糊精、蔗糖低聚糖、半乳糖、低聚果糖和偶联海藻糖中的一种或多种组合,优选甜菊糖。
可选的,本发明无蔗糖全素食酸豆乳益生菌发酵冰激凌,还可进一步添加下述原料中的一种或多种组合,以在原料总质量中的百分比含量计:红枣粉2-4%、枸杞粉0.5-1.5%、香米粉2-4%、香草荚豆碎1-2%、奥利奥饼碎4-6%、可可粉1-2%、水果干2-4%、花生粉1-3%、花生蛋白0.5-1.5%、烤花生碎1-3%、棉花糖碎1-3%、核桃粉1-3%、核桃蛋白0.5-1.5%、烤核桃碎1-3%和蜂蜜4-6%。
上述无蔗糖全素食酸豆乳益生菌发酵冰激凌的制备方法,步骤包括:
1)原料混合:按配比将大豆粉、植物油、大豆分离蛋白、益生元、大豆低聚糖和大豆磷脂与预热至45-55℃的纯净水混合,搅拌均匀;
2)均质:将步骤1)混合后的原料采用双段均质法在55-70℃均质,第一段为15-20MPa均质30min,第二段为2-6MPa均质5min;
3)杀菌:将均质后的原料在118-121℃保温杀菌15-20min;
4)发酵:杀菌后原料在搅拌下冷却至40-45℃,然后加入益生菌,并在40-45℃发酵4-8h,得发酵乳;
5)老化:将步骤4)的发酵乳以12-20℃/h冷却至2-6℃,老化4-6h,至料液黏度达到180mpa.s以上;
6)凝冻:将老化后的原料在-20--10℃,300r/min下搅拌凝冻30-40min;
7)灌装、硬化:将凝冻后的原料装入容器,在-32--25℃硬化12-24h,得无蔗糖全素食酸豆乳益生菌发酵冰激凌,并于-18℃的冷藏。
本发明无蔗糖全素食酸豆乳益生菌发酵冰激凌,以大豆粉、大豆分离蛋白、大豆磷脂、益生菌、益生元、植物油等为原料,不含任何动物油脂,如:奶油,同时也不包括植物奶油,可降低反式脂肪酸的摄入,并可部分或全部被益生菌发酵或被酶水解。在降低冰激凌脂肪与碳水化合物含量的同时,改善其营养成分,而益生菌、益生元及其发酵产物在一定程度上起到保健作用。大豆相比牛奶,减少了亚洲人对乳糖不耐受的反应,同时不含有胆固醇。丰富的大豆蛋白质,是低成本的高质量蛋白质来源。大豆蛋白中必需氨基酸含量高,还含有人体必需的多种维生素和矿物质,且不含胆固醇,这些营养成分对人体都有补充作用。同时,大豆分离蛋白具有较好的凝胶性、乳化性、持水束油性及发泡性等功能特性,加入冰激凌中,不仅不会影响冰激凌的品质,还可增强冰激凌的营养价值,提高其附加值。
益生菌是人体肠道内的非常重要的微生物,当它在人体肠道内达到一定的数量后,可以起到调节人体肠道微生物菌群的平衡的作用,起到一定的缓解乳糖不耐症、降低胆固醇、增强免疫、延缓衰老、抑制肿瘤细胞形成的益生作用。益生菌酸豆奶冰淇淋是益生菌保健特性与豆乳清新风味的完美结合,冰淇淋的特别保藏要求,保证了益生菌的数量与活性。
不同益生元选择性刺激体内不同益生菌的生长与繁殖,然并不被人体所消化吸收。益生元可降低宿主肠道pH值、恢复肠道菌群平衡、预防肠道疾病等。低聚木糖、低聚乳果糖、大豆低聚糖等。本发明中益生元可以为大豆低聚糖、甜菊糖、低聚异麦芽糖、环状糊精、蔗糖低聚糖、半乳糖、低聚果糖、偶联海藻糖等。
如以甜菊糖为例,甜菊糖俗称甜菊糖甙,甜度为蔗糖的200-350倍,而热量只有蔗糖的1/300,具有热量低、甜度高、味质好、耐高温、稳定性好等特点,在人体内无残留、安全无毒,有利于调节血糖,促进脑力活动,对心脑血管病、肥胖病、糖尿病患者有辅助治疗功能。此外,它还具有耐热、稳定、防腐等性能,且添加在冰激凌中,保护促进益生菌生长繁殖的同时,使冰激凌膨胀率及抗化性有所提高。
大豆磷脂是冰激凌的加工中理想的乳化剂,也能提高冰激凌的档次并使之具备特殊的风味。大豆磷脂有助于防止大豆蛋白的聚集、凝结或沉淀;有助于降低植物油脂的过氧化值,改善或保持原有的风味。大豆磷脂作为一种性能良好的天然表面活性剂,具有乳化、软化、润湿、分散、增溶及抗氧化等作用,可以减少高熔点油脂的结晶,防止油脂上浮,防止冰激凌起砂,使之更加细腻、润滑、绵软。
本发明无蔗糖全素食酸豆乳益生菌发酵冰激凌,口感细腻润滑,豆香馥郁清纯。大豆分离蛋白、大豆磷脂的加入,在降低冰激凌脂肪与碳水化合物含量的同时,改善其营养成分,减少凝胶剂的使用;本发明不添加香精,以大豆的天然香气赋予冰激凌自然风味;益生菌发酸豆奶冰淇淋是益生菌保健特性与冷冻甜品的完美结合,冰淇淋的特殊贮藏条件以及益生元的加入,保证了益生菌的数量与活性,一定程度上具有保健功效,且增加产品附加值。
具体实施方式
下面结合具体实施例进一步描述本发明,在不脱离本发明上述技术思想情况下,根据本领域普通技术知识和惯用手段做出的各种替换或变更,均包括在本发明的范围内。
实施例1:原味
一种无蔗糖全素食酸豆乳益生菌发酵冰激凌,由以下质量百分比组成的原料制备得到:大豆粉7%,大豆油6%,益生菌5%,大豆分离蛋白2%,甜菊糖0.5%,大豆低聚糖0.5%,大豆磷脂0.5%,余量为纯净水;
所述的益生菌为质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌。
制备步骤为:
1)原料混合:按配比将大豆粉、植物油、大豆分离蛋白、甜菊糖、大豆低聚糖、和大豆磷脂与预热至45℃的纯净水混合,搅拌均匀;
2)均质:将步骤1)混合后的原料采用双段均质法在65℃均质,第一段为15MPa均质30min,第二段为3MPa均质5min;
3)杀菌:将均质后的原料在121℃保温杀菌15min;
4)发酵:杀菌后原料在搅拌下冷却至42℃,然后加入益生菌(质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌),并在42℃发酵4h,得发酵乳;
5)老化:将步骤4)的发酵乳以18℃/h冷却至4℃,老化4h,至料液黏度达到180mpa.s以上;
6)凝冻:将老化后的原料-18℃下,300r/min凝冻搅拌40min;
7)灌装、硬化:将凝冻后的原料装入容器,在-32℃硬化24h,得无蔗糖全素食酸豆乳益生菌发酵冰激凌,然后于-18℃的冷藏。
实施例2:红枣枸杞味
一种无蔗糖全素食酸豆乳益生菌发酵冰激凌,由以下质量百分比组成的原料制备得到:大豆粉6.5%,色拉油6%,益生菌5%,红枣粉3%,红枣果脯3%,枸杞果脯2%,枸杞粉1%,大豆分离蛋白2%,甜菊糖0.5%,大豆低聚糖0.5%,大豆磷脂0.5%,余量为纯净水。
所述的益生菌为质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌。
制备步骤为:
1)原料混合:按配比将大豆粉、红枣粉、枸杞粉、植物油、大豆分离蛋白、甜菊糖、大豆低聚糖、和大豆磷脂与预热至45℃的纯净水混合,搅拌均匀;
2)均质:将步骤1)混合后的原料采用双段均质法在65℃均质,第一段为18MPa均质30min,第二段为3MPa均质5min;
3)杀菌:将均质后的原料在121℃保温杀菌15min;
4)发酵:杀菌后原料在搅拌下冷却至42℃,然后加入益生菌(质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌),并在42℃发酵4h;
5)老化:发酵乳以18℃/h冷却至4℃,老化4h,至料液黏度达到180mpa.s以上;
6)凝冻:将老化后的原料在-18℃下,300r/min凝冻搅拌30min,最后添加红枣果脯、枸杞果脯,并搅拌5min;
7)灌装、硬化:将凝冻后的原料装入容器,在-32℃硬化24h,得无蔗糖全素食酸豆乳益生菌发酵冰激凌,然后于-18℃的冷藏。
实施例3:米香味
一种无蔗糖全素食酸豆乳益生菌发酵冰激凌,由以下质量百分比组成的原料制备得到:大豆粉6%,大豆油6%,益生菌5%,香米粉3%,大豆分离蛋白1.5%,甜菊糖0.5%,大豆低聚糖0.5%,大豆磷脂0.5%,余量为纯净水;
所述的益生菌为质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌。
制备步骤为:
1)原料混合:按配比将大豆粉、植物油、香米粉、大豆分离蛋白、甜菊糖、大豆低聚糖、和大豆磷脂与预热至45℃的纯净水混合,搅拌均匀;
2)均质:将步骤1)混合后的原料采用双段均质法在65℃均质,第一段压力为15MPa,30min,第二段压力为3MPa,5min;
3)杀菌:将均质后的原料在121℃保温杀菌15min;
4)发酵:杀菌后原料在搅拌下冷却至42℃,然后加入益生菌(质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌),并在42℃发酵4h;
5)老化:发酵乳以18℃/h冷却至4℃,老化4h,料液黏度达到180mpa.s以上;
6)凝冻:将老化后的原料-18℃下,300r/min凝冻搅拌40min;
7)灌装、硬化:将凝冻后的原料装入容器,在-32℃硬化24h,得无蔗糖全素食酸豆乳益生菌冰激凌,然后于-18℃的冷藏。
实施例4:香草味
一种无蔗糖全素食酸豆乳益生菌发酵冰激凌,由以下质量百分比组成的原料制备得到:大豆粉7%,大豆油6%,益生菌5%,香草荚豆碎1.5%,大豆分离蛋白2.5%,甜菊糖0.5%,大豆低聚糖0.5%,大豆磷脂0.5%,余量为纯净水;
所述的益生菌为质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌。
制备步骤为:
1)原料混合:按配比将大豆粉、植物油、香草荚豆碎、大豆分离蛋白、甜菊糖、大豆低聚糖、和大豆磷脂与预热至45℃的纯净水混合,搅拌均匀;
2)均质:将步骤1)混合后的原料采用双段均质法在65℃均质,第一段压力为15MPa,30min,第二段压力为3MPa,5min;
3)杀菌:将均质后的原料在121℃保温杀菌15min;
4)发酵:杀菌后原料在搅拌下冷却至42℃,然后加入益生菌(质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌),并在42℃发酵4h;
5)老化:发酵乳迅速冷却(18℃/h)至4℃,老化4h,料液黏度达到180mpa.s以上;
6)凝冻:将老化后的原料-18℃下,300r/min凝冻搅拌40min;
7)灌装、硬化:将凝冻后的原料装入容器,在-32℃硬化24h,得无蔗糖全素食酸豆乳益生菌发酵冰激凌,然后于-18℃的冷藏。
实施例5:奥利奥味
一种无蔗糖全素食酸豆乳益生菌发酵冰激凌,由以下质量百分比组成的原料制备得到:大豆粉7%,大豆油6%,益生菌5%,奥利奥饼碎5%,大豆分离蛋白2%,甜菊糖0.5%,大豆低聚糖0.5%,大豆磷脂0.5%,余量为纯净水;
所述的益生菌为质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌。
制备步骤为:
1)原料混合:按配比将大豆粉、植物油、大豆分离蛋白、甜菊糖、大豆低聚糖、和大豆磷脂与预热至45℃的纯净水混合,搅拌均匀;
2)均质:将步骤1)混合后的原料采用双段均质法在65℃均质,第一段压力为15MPa,30min,第二段压力为3MPa,5min;
3)杀菌:将均质后的原料在121℃保温杀菌15min;
4)发酵:杀菌后原料在搅拌下冷却至42℃,然后加入益生菌(质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌),并在42℃发酵4h;
5)老化:发酵乳迅速冷却(18℃/h)至4℃,老化4h,料液黏度达到180mpa.s以上;
6)凝冻:将老化后的原料-18℃下,300r/min凝冻搅拌30min,最后添加奥利奥碎,并搅拌5min;
7)灌装、硬化:将凝冻后的原料装入容器,在-32℃硬化24h,得无蔗糖全素食酸豆乳益生菌发酵冰激凌,然后于-18℃的冷藏。
实施例6:巧克力蔓越莓味
一种无蔗糖全素食酸豆乳益生菌发酵冰激凌,由以下质量百分比组成的原料制备得到:大豆粉7%,大豆油6%,巧克力酱5%,益生菌5%,蔓越莓果干3%,大豆分离蛋白2%,可可粉1.5%,甜菊糖0.5%,大豆低聚糖0.5%,大豆磷脂0.5%,余量为纯净水;
所述的益生菌为质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌。
制备步骤为:
1)原料混合:按配比将大豆粉、植物油、可可粉、大豆分离蛋白、甜菊糖、大豆低聚糖、和大豆磷脂与预热至45℃的纯净水混合,搅拌均匀;
2)均质:将步骤1)混合后的原料采用双段均质法在65℃均质,第一段压力为15MPa,30min,第二段压力为3MPa,5min;
3)杀菌:将均质后的原料在121℃保温杀菌15min;
4)发酵:杀菌后原料在搅拌下冷却至42℃,然后加入益生菌(质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌),并在42℃发酵4h;
5)老化:发酵乳迅速冷却(18℃/h)至4℃,老化4h,料液黏度达到180mpa.s以上;
6)凝冻:将老化后的原料-18℃下,300r/min凝冻搅拌30min,最后添加蔓越莓果干、巧克力酱,并搅拌5min;
7)灌装、硬化:将凝冻后的原料装入容器,在-32℃硬化24h,得无蔗糖全素食酸豆乳益生菌发酵冰激凌,然后于-18℃的冷藏。
实施例7:花生棉花糖味
一种无蔗糖全素食酸豆乳益生菌发酵冰激凌,由以下质量百分比组成的原料制备得到:大豆粉6%,大豆油6%,花生粉2%,花生蛋白1%,益生菌5%,烤花生碎2%,棉花糖碎2%,大豆分离蛋白2%,甜菊糖0.5%,大豆低聚糖0.5%,大豆磷脂0.5%,余量为纯净水;
所述的益生菌为质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌。
制备步骤为:
1)原料混合:按配比将大豆粉、植物油、花生粉、花生蛋白、大豆分离蛋白、甜菊糖、大豆低聚糖、和大豆磷脂与预热至45℃的纯净水混合,搅拌均匀;
2)均质:将步骤1)混合后的原料采用双段均质法在65℃均质,第一段压力为15MPa,30min,第二段压力为3MPa,5min;
3)杀菌:将均质后的原料在121℃保温杀菌15min;
4)发酵:杀菌后原料在搅拌下冷却至42℃,然后加入益生菌(质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌),并在42℃发酵4h;
5)老化:发酵乳迅速冷却(18℃/h)至4℃,老化4h,料液黏度达到180mpa.s以上;
6)凝冻:将老化后的原料-18℃下,300r/min凝冻搅拌30min,最后添加烤花生碎,棉花糖碎,并搅拌5min;
7)灌装、硬化:将凝冻后的原料装入容器,在-32℃硬化24h,得无蔗糖全素食酸豆乳益生菌发酵冰激凌,然后于-18℃的冷藏。
实施例8:核桃蜂蜜味
一种无蔗糖全素食酸豆乳益生菌发酵冰激凌,由以下质量百分比组成的原料制备得到:大豆粉6%,大豆油6%,蜂蜜5%,益生菌5%,烤核桃碎2%,核桃粉2%、核桃蛋白1%,大豆分离蛋白2%,甜菊糖0.5%,大豆低聚糖0.5%,大豆磷脂0.5%,余量为纯净水;
所述的益生菌为质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌。
制备步骤为:
1)原料混合:按配比将大豆粉、植物油、核桃粉、核桃蛋白、大豆分离蛋白、甜菊糖、大豆低聚糖、和大豆磷脂与预热至45℃的纯净水混合,搅拌均匀;
2)均质:将步骤1)混合后的原料采用双段均质法在65℃均质,第一段压力为15MPa,30min,第二段压力为3MPa,5min;
3)杀菌:将均质后的原料在121℃保温杀菌15min;
4)发酵:杀菌后原料在搅拌下冷却至42℃,然后加入益生菌(质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌),并在42℃发酵4h;
5)老化:发酵乳迅速冷却(18℃/h)至4℃,老化4h,料液黏度达到180mpa.s以上;
6)凝冻:将老化后的原料-18℃下,300r/min凝冻搅拌30min,最后添加烤核桃碎、蜂蜜,并搅拌5min;
7)灌装、硬化:将凝冻后的原料装入容器,在-32℃硬化24h,得无蔗糖全素食酸豆乳益生菌发酵核桃蜂蜜味冰激凌,然后于-18℃的冷藏。
Claims (8)
1.一种无蔗糖全素食酸豆乳益生菌发酵冰激凌,其特征在于,由以下质量百分比组成的原料制备得到:大豆粉5-10%,植物油5-8%,益生菌3-8%,大豆分离蛋白2-5%,益生元0.5-1.5%,大豆低聚糖0.5-1.5%,大豆磷脂0.5-1.5%,余量为纯净水。
2.根据权利要求1所述的无蔗糖全素食酸豆乳益生菌发酵冰激凌,其特征在于:所述的植物油为大豆油或色拉油。
3.根据权利要求1所述的无蔗糖全素食酸豆乳益生菌发酵冰激凌,其特征在于:所述的益生菌为保加利亚乳杆菌、嗜热链球菌和双歧杆菌中的一种或多种组合。
4.根据权利要求3所述的无蔗糖全素食酸豆乳益生菌发酵冰激凌,其特征在于:所述的益生菌为质量比1:10:5的保加利亚乳杆菌、嗜热链球菌和双歧杆菌的混合菌。
5.根据权利要求1所述的无蔗糖全素食酸豆乳益生菌发酵冰激凌,其特征在于:所述的益生元为大豆低聚糖、甜菊糖、低聚异麦芽糖、环状糊精、蔗糖低聚糖、半乳糖、低聚果糖和偶联海藻糖中的一种或多种组合。
6.根据权利要求5所述的无蔗糖全素食酸豆乳益生菌发酵冰激凌,其特征在于:所述的益生元为甜菊糖。
7.权利要求1-6任一权利要求所述的无蔗糖全素食酸豆乳益生菌发酵冰激凌,其特征在于:还可进一步添加下述原料中的一种或多种组合,以在原料总质量中的百分比含量计:红枣粉2-4%、枸杞粉0.5-1.5%、香米粉2-4%、香草荚豆碎1-2%、奥利奥饼碎4-6%、可可粉1-2%、水果干2-4%、花生粉1-3%、花生蛋白0.5-1.5%、烤花生碎1-3%、棉花糖碎1-3%、核桃粉1-3%、核桃蛋白0.5-1.5%、烤核桃碎1-3%和蜂蜜4-6%。
8.一种权利要求1-6任一权利要求所述的无蔗糖全素食酸豆乳益生菌发酵冰激凌的制备方法,步骤包括:
1)原料混合:按配比将大豆粉、植物油、大豆分离蛋白、益生元、大豆低聚糖和大豆磷脂与预热至45-55℃的纯净水混合,搅拌均匀;
2)均质:将步骤1)混合后的原料采用双段均质法在55-70℃均质,第一段为15-20MPa均质30min,第二段为2-6MPa均质5min;
3)杀菌:将均质后的原料在118-121℃保温杀菌15-20min;
4)发酵:杀菌后原料在搅拌下冷却至40-45℃,然后加入益生菌,并在40-45℃发酵4-8h,得发酵乳;
5)老化:将步骤4)的发酵乳以12-20℃/h冷却至2-6℃,老化4-6h,至料液黏度达到180mpa.s以上;
6)凝冻:将老化后的原料在-20--10℃,300r/min下搅拌凝冻30-40min;
7)灌装、硬化:将凝冻后的原料装入容器,在-32--25℃硬化12-24h,得无蔗糖全素食酸豆乳益生菌发酵冰激凌,并于-18℃的冷藏。
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