CN105707274A - 弥猴桃酸奶的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了弥猴桃酸奶的制备方法,包括按重量份数取弥猴桃250?350份,进行打浆,制成弥猴桃浆备用等步骤。本发明用豆乳生产的酸奶风味好,且蛋白含量和活菌数含量高,且经过严格配比和发酵蒸馏后没有任何豆腥味,在步骤三之前将所述豆乳进行加热消毒,并加入乳糖或葡萄糖,不但可以防止发酵液体腐坏,还可以提高乳酸菌的利用率。
Description
技术领域
本发明涉及食品技术领域,具体为一种弥猴桃酸奶的制备方法。
背景技术
酸奶是以牛奶为原料,经过巴氏杀菌后再向牛奶中添加有益菌,经发酵后,再冷却灌装的一种牛奶制品。目前市场上酸奶制品多以凝固型、搅拌型和添加各种果汁果酱等辅料的果味型为多。酸奶不但保留了牛奶的所有优点,而且某些方面经加工过程还扬长避短,成为更加适合于人类的饮用品。
猕猴桃属藤蔓科植物,原生长于中国,在西元1800~1900年间才从中国输出到纽西兰,美国和欧洲种植,再由纽西兰改良而成。果汁多味香,酸甜可口,营养价值很高,每百克鲜果含维生素C100~400ml,为柑桔的5~10倍,为梨和苹果的20~28倍,故有"维生素果"之称,还含有氨基酸,碳水化合物,钙,磷,钾等多种矿物质。长期食用可提高人体SOD活性,增强体质,延缓衰老,因此被誉为"中华水果之王"。
发明内容
本发明的目的是提供一种弥猴桃酸奶的制备方法。
本发明一种弥猴桃酸奶的制备方法,包括如下步骤:
步骤一:按重量份数取弥猴桃250-350份,进行打浆,制成弥猴桃浆备用;
步骤二:取豆浆1200-1600份,煮开后加入240-320份的奶油经均化器进行均质得到豆乳;
步骤三:将所述豆乳冷却后加入90-130份乳酸菌进行发酵,直到豆乳凝固,停止发酵;
步骤四:将凝固的豆乳经均化器进行均质,然后进行减压蒸馏即可;
步骤五:减压蒸馏后加入步骤一中的弥猴桃浆,经过充分搅拌均匀后,装入容器中密封即可。
进一步,所述弥猴桃为250份,豆浆为1200份,奶油为240份的,乳酸菌为90份。
进一步,所述弥猴桃为350份,豆浆为1600份,奶油为320份,乳酸菌为130份。
进一步,所述弥猴桃为300份,豆浆为1400份,奶油为280份,乳酸菌为110份。
进一步,所述步骤一具体为:将所述弥猴桃洗干净,然后去皮,先纵向切成长条状,然后横向切片,放入沸水中加热1分钟后取出放置两分钟将表面的水晾干,取蔗糖180份用600份的沸水融化,然后和弥猴桃一起放入打浆机进行打浆。
进一步,所述步骤三中的乳酸菌为瑞士乳杆菌和嗜酸乳酸菌重量份为1:1混合。
进一步,在步骤三之前将所述豆乳进行加热消毒,并加入110份乳糖或葡萄糖。
进一步,在所述步骤一至二之间,取中草药原料组合物,然后用中草药原料组合物6倍重量份数的水按常规步骤加热浸提,将提取液浓缩,得到中药浓缩液,然后将得到中药浓缩液和步骤五中的弥猴桃浆和豆乳一起放入打浆机进行打浆。
本发明用豆乳生产的酸奶风味好,且蛋白含量和活菌数含量高,且经过严格配比和发酵蒸馏后没有任何豆腥味,在步骤三之前将所述豆乳进行加热消毒,并加入乳糖或葡萄糖,不但可以防止发酵液体腐坏,还可以提高乳酸菌的利用率。
具体实施方式
一种弥猴桃酸奶的制备方法,包括如下步骤:
步骤一:按重量份数取弥猴桃300份,进行打浆,制成弥猴桃浆备用;
步骤二:取豆浆1400份,煮开后加入280份的奶油经均化器进行均质得到豆乳;
步骤三:将所述豆乳冷却后加入110份乳酸菌进行发酵,直到豆乳凝固,停止发酵;
步骤四:将凝固的豆乳经均化器进行均质,然后进行减压蒸馏即可;
步骤五:减压蒸馏后加入步骤一中的弥猴桃浆,经过充分搅拌均匀后,装入容器中密封即可。
所述步骤一可以具体为:将所述弥猴桃洗干净,然后去皮,先纵向切成长条状,然后横向切片,放入沸水中加热1分钟后取出放置两分钟将表面的水晾干,取蔗糖180份用600份的沸水融化,然后和弥猴桃一起放入打浆机进行打浆。
所述步骤三中的乳酸菌可以为瑞士乳杆菌和嗜酸乳酸菌重量份为1:1混合。
可以在步骤三之前将所述豆乳进行加热消毒,并加入110份乳糖或葡萄糖。
对实施方式的产品进行感官、品质以及活菌数按照常规实验步骤和实验条件进行测试,结果如下:产品的组织状态质地均匀,有少量气泡但无分层,颜色呈浅绿色且无乳清析出,口感比较细腻,酸度适中,但是甜度略大,有弥猴桃和酸奶的香味,没有其他不良气味。将PH调到4.5-5,且于0-4度条件下冷藏后进行发酵12-15小时时段活菌数为14*108个/ml。
在所述步骤一至二之间,可以取中草药原料组合物,然后用中草药原料组合物6倍重量份数的水按常规步骤加热浸提,将提取液浓缩,得到中药浓缩液,然后将得到中药浓缩液和步骤五中的弥猴桃浆和豆乳一起放入打浆机进行打浆。
其中,中草药原料组合物由以下重量份数的原料药制得:桑白皮30份、炙黄芪30份、仙鹤草30份、党参15份、炒白术15份、紫苏子15份、苏子12份、葶苈子12份、桂枝12份、桔梗12份、枳壳12份、麦冬12份、麻黄10份、紫菀10份、款冬花10份、白芥子10份、石斛10份、桂枝10份、杏花10份、川贝10份、甘草10份、鱼腥草10份。然后加上6倍重量份数的水按常规步骤加热浸提,将提取液浓缩,得到中药浓缩液,然后将得到中药浓缩液和步骤五中的弥猴桃浆和豆乳一起放入打浆机进行打浆制得酸奶。
咳嗽诊断依据:伴咽痒咳痰、可咳而伴喘、急性期查血白细胞总数和中性粒细胞增高、两肺听诊可闻及呼吸音增粗以及肺部X线摄片检查,正常或肺纹理增粗。
根据上述诊断依据选取50例系统临床观察的患者,年龄20-30岁,病程1个星期至2个星期。
服用方法:口服实施例制得的中药浓缩液酸奶450~500mL,每日3次,饭前30分钟服用,3天为一疗程,连续服用2个疗程,服药期间中医证候与临床疗效观察分析结果如下:
疗效评定标准如下:
1、治愈:咳嗽及临床体征消失;内伤咳嗽在两周以上未发作者为临床治愈。
2、好转:咳嗽减轻,痰量减少。
3、未愈:症状无明显改变。
从上表中可以看出总有效率96%,并且在观察期间未发现有毒副作用。
本发明用豆乳生产的酸奶风味好,且蛋白含量和活菌数含量高,且经过严格配比和发酵蒸馏后没有任何豆腥味,在步骤三之前将所述豆乳进行加热消毒,并加入乳糖或葡萄糖,不但可以防止发酵液体腐坏,还可以提高乳酸菌的利用率。
Claims (8)
1.一种弥猴桃酸奶的制备方法,其特征在于包括如下步骤:
步骤一:按重量份数取弥猴桃250-350份,进行打浆,制成弥猴桃浆备用;
步骤二:取豆浆1200-1600份,煮开后加入240-320份的奶油经均化器进行均质得到豆乳;
步骤三:将所述豆乳冷却后加入90-130份乳酸菌进行发酵,直到豆乳凝固,停止发酵;
步骤四:将凝固的豆乳经均化器进行均质,然后进行减压蒸馏即可;
步骤五:减压蒸馏后加入步骤一中的弥猴桃浆,经过充分搅拌均匀后,装入容器中密封即可。
2.根据权利要求1所述的弥猴桃酸奶的制备方法,其特征在于所述弥猴桃为250份,豆浆为1200份,奶油为240份的,乳酸菌为90份。
3.根据权利要求1所述的弥猴桃酸奶的制备方法,其特征在于,所述弥猴桃为350份,豆浆为1600份,奶油为320份,乳酸菌为130份。
4.根据权利要求1所述的弥猴桃酸奶的制备方法,其特征在于,所述弥猴桃为300份,豆浆为1400份,奶油为280份,乳酸菌为110份。
5.根据权利要求4所述的弥猴桃酸奶的制备方法,其特征在于,所述步骤一具体为:将所述弥猴桃洗干净,然后去皮,先纵向切成长条状,然后横向切片,放入沸水中加热1分钟后取出放置两分钟将表面的水晾干,取蔗糖180份用600份的沸水融化,然后和弥猴桃一起放入打浆机进行打浆。
6.根据权利要求5所述的弥猴桃酸奶的制备方法,其特征在于,所述步骤三中的乳酸菌为瑞士乳杆菌和嗜酸乳酸菌重量份为1:1混合。
7.根据权利要求6所述的弥猴桃酸奶的制备方法,其特征在于,在步骤三之前将所述豆乳进行加热消毒,并加入110份乳糖或葡萄糖。
8.根据权利要求7所述的弥猴桃酸奶的制备方法,其特征在于,在所述步骤一至二之间,取中草药原料组合物,然后用中草药原料组合物6倍重量份数的水按常规步骤加热浸提,将提取液浓缩,得到中药浓缩液,然后将得到中药浓缩液和步骤五中的弥猴桃浆和豆乳一起放入打浆机进行打浆。
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