CN105815449A - 一种葛仙米保健酸奶及其制备方法 - Google Patents
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Abstract
本发明提供了一种葛仙米保健酸奶,由葛仙米、纯牛乳、蔗糖、发酵剂及稳定剂为原料经混合、杀菌、发酵后制成,原料中各组分所占的质量百分比为:葛仙米20~30%、蔗糖5~7%、发酵剂5~10%、稳定剂0.2~0.4%、其余为纯牛乳,所述的发酵剂为保加利亚乳杆菌、双歧杆菌、嗜热链球菌和乳酸杆菌的混合益生菌。本发明还提供了上述葛仙米保健酸奶的制备方法。本发明制作的葛仙米酸奶具有较高的动植物蛋白含量、微量元素、维生素、益生菌、多糖等多种生物活性物质,色泽宜人、细腻爽滑,既提高了传统酸奶的营养价值,又补充了葛仙米生物活性成分的保健功能,可满足更多利用食疗进行保健的消费群体需求。
Description
技术领域
本发明涉及生物技术和应用藻类学领域,具体涉及一种葛仙米保健酸奶及其制作方法。
背景技术
葛仙米群体是一种多细胞的球状蓝藻,学名拟球状念珠藻(Nostocsphaeroides),其色泽墨绿,是一种高蛋白、多功效的天然绿色营养保健食品。研究发现葛仙米不仅营养极为丰富,而且还具有潜在的多种药用价值,如葛仙米中含量丰富的多糖类物质既具有很强的抗补体活性,还具有许多其它生物活性,包括抗肿瘤、降血糖、抗病毒等。酸奶是牛乳经乳酸菌发酵制成的独特风味乳制品,不仅营养丰富,而且由于益生菌的存在及其作用,具有维持肠道菌群平衡、竟争性的抑制肠道内腐败菌的繁殖,减少内毒素的产生、帮助机体分解牛奶中的乳糖和蛋白质、具有抗癌、抗肿瘤作用,提高机体的免疫功能、降低胆固醇、抗高血压等多种保健功效。
目前,葛仙米的人工养殖技术相当成熟,其食用方法仅限于传统烹饪、制作成饮料等,而葛仙米的营养食用性和其潜在的药物活性具备作为保健食品开发应用的前提条件,以葛仙米为原料的深加工保健食品不多,尚未见到利用葛仙米群体和牛乳制作葛仙米酸奶的相关研究和报道,有研究表明葛仙米能在细胞内产生促进乳酸细菌生长和乳酸形成的生长因子。
发明内容
本发明提供了一种葛仙米保健酸奶及其制作方法,该方法将葛仙米和纯牛奶有机结合在一起,经益生菌发酵制作而成,此方法操作简单易行,既发挥了它们各自的营养优势和保健作用,又促进了葛仙米的深加工以及乳制品种类的拓展。
为实现上述目的,本发明采用如下技术方案:
一种葛仙米保健酸奶,以葛仙米、纯牛乳、蔗糖、发酵剂及稳定剂为原料经混合、杀菌、发酵后制成,原料中各组分所占的质量百分比为:葛仙米20~30%、蔗糖5~7%、发酵剂5~10%、稳定剂0.2~0.4%、其余为纯牛乳,所述的发酵剂为保加利亚乳杆菌、双歧杆菌、嗜热链球菌和乳酸杆菌的混合益生菌。
所述发酵剂中保加利亚乳杆菌、双歧杆菌、嗜热链球菌和乳酸菌的添加比例是3∶2∶2∶2。
所述的稳定剂为果胶,可有效改善葛仙米酸奶的粘稠度和适口性。
本发明还提供了上述葛仙米保健酸奶的制备方法,包括以下步骤:(1)葛仙米处理:筛选人工养殖或野生的直径为2~4mm、新鲜完整的球状葛仙米群体,用水清洗干净后备用;
(2)原料调配混匀:根据上述的各原料质量百分比称取各组分,在纯牛乳中加入葛仙米、蔗糖及稳定剂,充分混匀;
(3)杀菌及冷却:在90~95℃的条件下,水浴加热杀菌10~15min,然后冷却至42~43℃;
(4)接种及发酵:在无菌条件下将发酵剂接种到已杀菌的原料中,搅拌均匀后立即灌入容器中封口,放入恒温箱中,在42~45℃温度下,静置发酵4~6h;
(5)后熟:将发酵好的酸奶置于0~4℃的环境下进行后熟发酵24~48h,产生芳香类物质并改善酸奶的粘稠度。
与现有技术相比,本发明所提供的葛仙米保健酸奶将独具优势的两种原料经过益生菌的发酵有机结合到一起,既利用了各自的营养优势,又能最大限度地发挥其生物活性成分的补身健体功效,为有效提高葛仙米产品附加值和拓展乳制品种类开辟了一条新途径。本发明制作的葛仙米酸奶具有较高的动植物蛋白含量、微量元素、维生素、益生菌、多糖等多种生物活性物质,色泽宜人、细腻爽滑,既提高了传统酸奶的营养价值,又补充了葛仙米生物活性成分的保健功能,可满足更多利用食疗进行保健的消费群体需求。同时,本发明所述的葛仙米保健酸奶的制作过程简单、操作容易、工艺设备不复杂,适于推广。
具体实施方式
下面结合具体实施例对本发明进行详细具体的说明,但是本发明的保护范围并不局限于以下实施例。
实施例1
本实施例中制作含葛仙米保健酸奶的具体实施步骤如下:
本申请对人工养殖的葛仙米原料来源不做要求,所述的葛仙米是用人工养殖的新鲜葛仙米群体过孔径4mm的筛,选择直径为2~4mm完整的球状体,用自来水清洗3~5次后滤干备用。
按照以下原料的质量百分比分别称取各组分:葛仙米20~30%、发酵剂5~10%、,蔗糖5~7%、稳定剂0.2~0.4%、其余为纯牛乳。在无菌烧杯中倒入700mL左右的纯牛乳,依次加入葛仙米280g、蔗糖60g、果胶3.5g,充分混匀密封,加热至90℃,将烧杯移入90~95℃的水浴锅中杀菌10~15min,然后自然冷却至42℃。
在无菌条件下,按3∶2∶2∶2的比例将保加利亚乳杆菌、双歧杆菌、嗜热链球菌和乳酸杆菌进行混合,然后将混合益生菌80mL接种至上述已杀菌的待发酵混合牛乳中,搅拌均匀后立即分装,灌入200mL的无菌容器中封口,放入恒温箱中,在42℃温度下,静置发酵6h。
最后将在恒温箱中发酵好的酸奶置于0~4℃的冰箱内冷藏,进行24h的后熟发酵即可食用,所制得的酸奶色泽宜人、细腻爽滑、香甜可口,具有较高的动植物蛋白含量、微量元素、维生素、益生菌、多糖等多种生物活性物质。
Claims (4)
1.一种葛仙米保健酸奶,其特征在于以葛仙米、纯牛乳、蔗糖、发酵剂及稳定剂为原料经混合、杀菌、发酵后制成,原料中各组分所占的质量百分比为:葛仙米20~30%、蔗糖5~7%、发酵剂5~10%、稳定剂0.2~0.4%、其余为纯牛乳,所述的发酵剂为保加利亚乳杆菌、双歧杆菌、嗜热链球菌和乳酸杆菌的混合益生菌。
2.根据权利要求1所述的葛仙米保健酸奶,其特征在于:所述发酵剂中保加利亚乳杆菌、双歧杆菌、嗜热链球菌和乳酸菌的添加比例是3∶2∶2∶2。
3.根据权利要求1所述的葛仙米保健酸奶,其特征在于:所述的稳定剂为果胶。
4.权利要求1所述的葛仙米保健酸奶的制备方法,其特征在于包括以下步骤:(1)葛仙米处理:筛选人工养殖或野生的直径为2~4mm、新鲜完整的球状葛仙米群体,用水清洗干净后备用;
(2)原料调配混匀:根据权利要求1所述的各原料质量百分比称取各组分,在纯牛乳中加入葛仙米、蔗糖及稳定剂,充分混匀;
(3)杀菌及冷却:在90~95℃的条件下,水浴加热杀菌10~15min,然后冷却至42~43℃;
(4)接种及发酵:在无菌条件下将发酵剂接种到已杀菌的原料中,搅拌均匀后立即灌入容器中封口,放入恒温箱中,在42~45℃温度下,静置发酵4~6h;
(5)后熟:将发酵好的酸奶置于0~4℃的环境下进行后熟发酵24~48h,产生芳香类物质并改善酸奶的粘稠度。
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CN111670950A (zh) * | 2020-07-08 | 2020-09-18 | 山西农业大学 | 一种具有免疫调节功能的发酵乳制品的制备方法 |
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CN114246340A (zh) * | 2021-12-22 | 2022-03-29 | 湖南炎帝生物工程有限公司 | 一种葛仙米益生菌组合物及其制备方法和应用 |
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