CN105901135A - 一种花香风味酸乳的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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- A23V2400/125—Casei
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种花香风味酸乳的加工方法,它包括以下步骤:(1)制备花瓣;(2)配料;(3)接种乳酸菌和发酵;(4)后熟;(5)保存。本发明的关键在于将鲜花或干花加入鲜牛奶,煮沸后滤除或不滤除花瓣,再结合乳酸菌发酵、低温后熟等工艺,开发了一种具有天然花香的酸乳。其花香天然浓郁,味道香甜软糯,回味无穷,又可充分结合花茶的保健功效和酸奶的营养成分。
Description
技术领域
本发明涉及一种花香风味酸乳的加工方法,特别涉及一种添加鲜花或干花的花香风味酸乳的制备方法。
背景技术
花卉色艳而味香,自古即为人所称道。除供人赏玩,悦人耳目外,花卉还是重要的中草药原料,如《本草纲目》中记载有“桂花生津、辟臭、化痰、治风火牙痛”以及“玫瑰性温,行血破积,损伤瘀痛,浸酒饮益”等。现代研究表明,花卉中含有丰富多样的化合物如香茅醇、芳樟醇等,具有改善外周及内脏微循环、扩张血管等生理功效。
酸乳,又称酸奶,是以生牛(羊)乳或乳粉为原料,经杀菌、接种乳酸菌发酵制成的产品(中华人民共和国卫生部. GB 19302-2010.
食品安全国家标准-发酵乳. 北京: 中国标准出版社, 2010)。含有多种维生素和乳酸菌、更易消化吸收,还具有防癌、降低胆固醇等保健功效。随着人们生活水平的不断提高,以及对高品质生活的追求提升,酸乳作为一种健康美味的日常美食,日益受到广大消费者的青睐。开发具有独特风味、特殊功效的风味酸乳越来越具有广阔的市场前景以及重要的应用价值。
发明内容
本发明的目的是通过向鲜牛奶中添加鲜花或干花,结合乳酸菌发酵、低温后熟等处理,提供一种工艺简单合理、可操作性强、易实现规模化生产的花香风味酸乳的加工方法。本发明获得的花香风味酸乳营养丰富、芳香馥郁、食用方便。
为实现上述目的,本发明的技术解决方案是:
本发明是一种花香风味酸乳的加工方法,其具体步骤如下:
1) 制备花瓣,取鲜花,洗净后可风干制成干花;
步骤1)中,所述的鲜花可为桂花、玫瑰花、茉莉花、栀子花、月季花等;所述的风干,可为自然风干。
2) 配料,取鲜牛奶,添加鲜花或干花和蔗糖,混匀后煮沸;
步骤2)中,所述的干花为步骤1)中所制得干花的一种或多种,添加量可为鲜牛奶质量的0.1~10%;所述的蔗糖添加量可为鲜牛奶质量的5~10%;所述的煮沸时间可为5~15 min,煮沸后可滤除或不滤除花残渣。
3) 接种乳酸菌和发酵;
步骤3)中所述的乳酸菌可为嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、两歧双歧杆菌、植物乳杆菌、鼠李糖乳杆菌、干酪乳杆菌和罗伊氏乳杆菌的一种或多种;发酵温度可为30~45
°C,发酵时间可为5~10
h。
4) 后熟,发酵完成后移入低温环境后熟,得花香风味酸乳成品;
步骤4)中所述低温可为0~6 °C,后熟时间可为6~16 h。
5) 保存:成品低温保存。
下面结合附图和具体实施例对本发明作进一步的说明。
附图说明
图1鲜牛奶
图2 添加干桂花和蔗糖
图3 桂花酸乳成品
具体实施方式
实施例1 一种桂花酸乳的加工方法,它包括以下步骤:
1) 取鲜桂花,洗净后自然风干,制成干桂花;
2) 配料,取鲜牛奶200 g(如图1),添加干桂花5 g,蔗糖16 g(如图2),混匀后煮沸10 min;
3) 接种乳酸菌和发酵,步骤2)煮沸后物料滤除桂花残渣,迅速降温至40 °C。接入乳酸菌种(包含嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、两歧双歧杆菌、植物乳杆菌、鼠李糖乳杆菌、干酪乳杆菌和罗伊氏乳杆菌)2.0
mg,于43 °C发酵9 h;
4) 后熟,发酵完成后移入6 °C环境后熟10 h,得桂花酸乳成品(如图3);
5) 保存:成品低温保存。
6) 性质评价:观察桂花酸乳色泽呈淡米黄色,具有浓郁桂花香气,组织细腻,表面无乳清析出;按照国标GB 5413.34-2010,采用氢氧化钠标准液滴定,测定桂花酸乳酸度。取桂花酸乳10.00 g,两份,各加入煮沸后冷却至常温的蒸馏水20 mL,混匀后以分别氢氧化钠标准液滴定至pH 8.3,记录所消耗氢氧化钠标准液体积和浓度,计算酸乳酸度。结果显示,发酵8 h并后熟10 h的桂花酸乳酸度为100.79 °T,符合国标GB 19302-2010对酸度的要求;参照GB 5009.5-2010,采用凯氏定氮法测定桂花酸乳中总蛋白含量。取桂花酸乳20.00
g,搅匀后移入500 mL定氮瓶中,加入硫酸铜0.2 g,硫酸钾6 g,浓硫酸20 mL,置于消化炉消化,消化程序为升温至80 °C并维持10 min,再升温至380 °C并维持30 min。待温度降至100 °C后即可取出消化管于凯氏蒸馏系统进行蒸馏吸收,条件为:10 mmol/L氢氧化钠20 mL,蒸馏水30 mL,混合反应3 min。结果显示桂花酸乳中蛋白质含量为3.12 g/100g,符合国标GB 19302-2010对蛋白质含量的要求。
实施例2 一种玫瑰酸乳的加工方法,它包括以下步骤:
1) 取鲜玫瑰花,洗净后自然沥干;
2) 配料,取鲜牛奶250 g,添加鲜玫瑰12.5
g,蔗糖20 g,混匀后煮沸5 min;
3) 接种乳酸菌和发酵,步骤2)煮沸后物料滤除玫瑰花残渣,降温至40 °C。接入乳酸菌菌种(包含嗜热链球菌和保加利亚乳杆菌)2.5
mg,于43 °C发酵6 h;
4) 后熟,发酵完成后移入6 °C环境后熟16 h,得玫瑰酸乳成品;
5) 保存:成品低温保存。
6) 观察玫瑰酸乳色泽呈淡玫瑰红色,具有浓郁玫瑰香气,组织细腻,表面无乳清析出。
实施例3 一种月季酸乳的加工方法,它包括以下步骤:
1) 取鲜月季花,洗净后自然风干,制成干月季花;
2) 配料,取鲜牛奶500 g,添加干月季花50 g,蔗糖40 g,混匀后煮沸;
3) 接种乳酸菌和发酵,步骤2)煮沸后物料滤除月季花残渣,降温至40 °C。接入乳酸菌菌种(包含嗜热链球菌和保加利亚乳杆菌)5.0
mg,于43 °C发酵7 h;
4) 后熟,发酵完成后移入6 °C环境后熟12 h,得玫瑰酸乳成品;
5) 保存:成品低温保存。
实施例4一种栀子花酸乳的加工方法,它包括以下步骤:
1) 取鲜栀子花,洗净后自然风干,制成干栀子花;
2) 配料,取鲜牛奶400 g,添加干月季花20 g,蔗糖32 g,混匀后煮沸;
3) 接种乳酸菌和发酵,步骤2)煮沸后物料滤除月季花残渣,以流水降温至40 °C。接入乳酸菌菌种(包含嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、两歧双歧杆菌、植物乳杆菌、鼠李糖乳杆菌、干酪乳杆菌和罗伊氏乳杆菌)4.0
mg,于43 °C发酵10 h;
4) 后熟,发酵完成后移入6 °C环境后熟16 h,得栀子花酸乳成品;
5) 保存:成品低温保存。
Claims (5)
1.一种花香风味酸乳的加工方法,其特征包括以下步骤:
1) 制备花瓣,取鲜花,洗净后可风干制成干花:
步骤1)中,所述的鲜花可为桂花、玫瑰花、茉莉花、栀子花、月季花等;所述的风干,可为自然风干;
2) 配料,取鲜牛奶,添加鲜花或干花和蔗糖,混匀后煮沸:
步骤2)中,所述的干花为步骤1)中所制得干花的一种或多种,添加量可为鲜牛奶质量的0.1~10%;所述的蔗糖添加量可为鲜牛奶质量的5~10%;所述的煮沸时间可为5~15 min,煮沸后可滤除或不滤除花残渣;
3) 接种乳酸菌和发酵:
步骤3)中所述的乳酸菌可为嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、两歧双歧杆菌、植物乳杆菌、鼠李糖乳杆菌、干酪乳杆菌和罗伊氏乳杆菌的一种或多种;发酵温度可为30~45 °C,发酵时间可为5~10 h;
4) 后熟,发酵完成后移入低温环境后熟,得花香风味酸乳成品:
步骤4)中所述低温可为0~6 °C,后熟时间可为6~16 h;
5) 保存:成品低温保存。
2.如权利要求1所述的一种花香风味酸乳的加工方法,其特征在于:步骤(1)中所述,鲜花可为桂花、玫瑰花、茉莉花、百合花、月季花等,也可将上述鲜花自然风干制成干花。
3.如权利要求1所述的一种花香风味酸乳的加工方法,其特征在于:步骤(2)中所述,可添加鲜花或干花的一种或多种,添加量可为鲜牛奶质量的0.1~10%,蔗糖添加量可为鲜牛奶质量的5~10%,煮沸时间可为10~15 min,煮沸后可将花滤除或不滤除。
4.如权利要求1所述的一种花香风味酸乳的加工方法,其特征在于:步骤(3)中所述,乳酸菌可为嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、两歧双歧杆菌、植物乳杆菌、鼠李糖乳杆菌、干酪乳杆菌和罗伊氏乳杆菌的一种或多种;发酵温度可为30~45 °C,发酵时间可为6~10 h;接种乳酸菌前,可将物料降温至45 °C以下。
5.如权利要求1所述的一种花香风味酸乳的加工方法,其特征在于:步骤(4)中所述,发酵完成后酸乳,可于0~6 °C后熟6~16 h,保证酸乳品质稳定。
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