CN105994623A - 一种可可风味坚果营养紫薯发酵酸奶及其制备方法 - Google Patents
一种可可风味坚果营养紫薯发酵酸奶及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种可可风味坚果营养紫薯发酵酸奶,由下列重量份的原料制成:紫薯200‑220、脱脂乳粉10‑12、核桃8‑10、苦杏仁7‑9、腰果6‑8、姜末1‑2、破壁球藻粉4‑5、冬瓜花0.3‑0.5、葛根粉6‑7、可可粉7‑9、乙基麦芽糖酚0.2‑0.3、葡萄糖10‑12、嗜热链球菌适量、保加利亚乳杆菌适量。本发明的紫薯发酵酸奶在生产过程中首先将紫薯粉进行微孔处理,可以使紫薯粉发酵更加彻底,增加产量,同时使得到的紫薯酸奶组织细腻,质地均匀,酸甜适中,色泽均匀一致,黏稠适度。添加的可可粉风味独特,同时加入的核桃、苦杏仁等坚果成分使产品营养丰富全面,同时改善了口感。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种可可风味坚果营养紫薯发酵酸奶及其制备方法。
背景技术
我国人民一直有食用甘薯的习惯, 但对紫薯的认识还比较少, 紫薯作为一种黑色食品, 具有很高的营养价值、保健功能和广阔的开发前景。紫薯原名川山紫,又名紫甘薯、紫红薯,属旋花科一年生草本植物。紫薯皮紫红近黑色,肉呈紫色至深紫色,色泽鲜艳,故而得名。紫薯不仅可以鲜食,还可以加工成美观、营养、保健的休闲食品。我国大多数省区非常适合种植紫薯, 为紫薯深加工提供了丰富、价廉的原料来源。紫薯不仅富含天然花青素和丰富的锌、铁、铜、锰、钙、硒等微量元素,而且含有膳食纤维,具有极强的清除体内自由基的特性,能预防高血压,改善肝功能,减少基因突变,抑制诱癌物质的产生,改善视力等保健作用。紫薯色素的色泽、稳定性、水溶性都优于其他天然植物色素, 可以广泛应用于食品、化妆品、医药等各领域。
目前对于紫薯主要集中在其营养成分功能性方面的研究,而对其加工品的研制却很少,紫薯乳酸发酵方面更没有进行过深入研究,相关报道很少。目前, 中国销售的酸奶类产品以果味酸奶和果粒酸奶为主。随着酸奶的普及以及消费者营养健康意识地不断提高,酸奶由单一特殊风味的饮料向具有不同营养价值和保健功效的功能性饮料发展成为趋势。国外已生产出多种专用酸奶, 如减肥酸奶、糖尿病酸奶、胃肠疾病疗效酸奶等。本发明根据曹亚丽、周红丽的《紫薯酸奶发酵工艺优化研究》一文,对紫薯酸奶进行了进一步的研究,通过改进工艺和添加各种辅料,生产出了产量更高,口感更好的多品种紫薯酸奶。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种可可风味坚果营养紫薯发酵酸奶及其制备方法。
本发明是通过以下技术方案实现的:
一种可可风味坚果营养紫薯发酵酸奶,由下列重量份的原料制成:紫薯200-220、脱脂乳粉10-12、核桃8-10、苦杏仁7-9、腰果6-8、姜末1-2、破壁球藻粉4-5、冬瓜花0.3-0.5、葛根粉6-7、可可粉7-9、乙基麦芽糖酚0.2-0.3、葡萄糖10-12、嗜热链球菌适量、保加利亚乳杆菌适量。
所述的一种可可风味坚果营养紫薯发酵酸奶的制备方法,包括以下步骤:
(1)取15%重量份的脱脂乳粉与水混合作为培养基,在100-110℃的高压蒸汽下灭菌8-10min后冷却至38-42℃左右,在无菌条件下按1:1的比例接入一定量已活化好的嗜热链球菌和保加利亚乳杆菌,混合均匀后放入40-42℃的培养箱内发酵,待培养基凝固后转移至3℃左右的冰箱中保存,得到发酵剂,备用;
(2)选取无霉变,无腐烂的新鲜紫薯清洗干净后切块,于微波炉内加热5-8min后加入3-4倍的水进行打浆,冷冻干燥后得到紫薯粉;
(3)向紫薯粉中加入9-10倍重量份的pH值为4-4.5的醋酸钠缓冲液,然后在温度为55-60℃的水浴锅中预热20-30min,然后加入葡萄糖淀粉酶搅拌反应50-60min后高温灭酶,高速离心后将剩余淀粉用蒸馏水洗涤干净后置于真空干燥箱中干燥,粉碎后得到微孔紫薯粉;
(4)将核桃、苦杏仁、腰果分别使用文火炒香后进行超微化粉碎,混合后得到坚果粉;
(5)将微孔紫薯粉、坚果粉、姜末、破壁球藻粉、冬瓜花、葛根粉、可可粉、乙基麦芽糖酚、葡萄糖以及剩余的脱脂乳粉混合后倒入均质机中,在温度为60-65℃、压力为20Mpa的条件下高压匀质处理,经过高温灭菌后冷却至40-45℃,按4%-5%的接种量接入发酵剂,混合均匀后密封发酵4-5h;
(6)将发酵后的酸奶冷却至10℃左右后放入冰箱中在0-5℃温度下进行12-24h的后熟处理,即得所述紫薯发酵酸奶。
本发明的优点是:本发明的紫薯发酵酸奶在生产过程中首先将紫薯粉进行微孔处理,可以使紫薯粉发酵更加彻底,增加产量,同时使得到的紫薯酸奶组织细腻,质地均匀,酸甜适中,色泽均匀一致,黏稠适度。添加的可可粉风味独特,同时加入的核桃、苦杏仁等坚果成分使产品营养丰富全面,同时改善了口感。
具体实施方式
一种可可风味坚果营养紫薯发酵酸奶,由下列重量份(kg)的原料制成:紫薯200、脱脂乳粉10、核桃8、苦杏仁7、腰果6、姜末1、破壁球藻粉4、冬瓜花0.3、葛根粉6、可可粉7、乙基麦芽糖酚0.2、葡萄糖10、嗜热链球菌适量、保加利亚乳杆菌适量。
所述的一种可可风味坚果营养紫薯发酵酸奶的制备方法,包括以下步骤:
(1)取15%重量份的脱脂乳粉与水混合作为培养基,在100℃的高压蒸汽下灭菌8min后冷却至38℃左右,在无菌条件下按1:1的比例接入一定量已活化好的嗜热链球菌和保加利亚乳杆菌,混合均匀后放入40℃的培养箱内发酵,待培养基凝固后转移至3℃左右的冰箱中保存,得到发酵剂,备用;
(2)选取无霉变,无腐烂的新鲜紫薯清洗干净后切块,于微波炉内加热5min后加入3倍的水进行打浆,冷冻干燥后得到紫薯粉;
(3)向紫薯粉中加入9倍重量份的pH值为4的醋酸钠缓冲液,然后在温度为55℃的水浴锅中预热20min,然后加入葡萄糖淀粉酶搅拌反应50min后高温灭酶,高速离心后将剩余淀粉用蒸馏水洗涤干净后置于真空干燥箱中干燥,粉碎后得到微孔紫薯粉;
(4)将核桃、苦杏仁、腰果分别使用文火炒香后进行超微化粉碎,混合后得到坚果粉;
(5)将微孔紫薯粉、坚果粉、姜末、破壁球藻粉、冬瓜花、葛根粉、可可粉、乙基麦芽糖酚、葡萄糖以及剩余的脱脂乳粉混合后倒入均质机中,在温度为60℃、压力为20Mpa的条件下高压匀质处理,经过高温灭菌后冷却至40℃,按4%%的接种量接入发酵剂,混合均匀后密封发酵4h;
(6)将发酵后的酸奶冷却至10℃左右后放入冰箱中在0℃温度下进行12h的后熟处理,即得所述紫薯发酵酸奶。
Claims (2)
1.一种可可风味坚果营养紫薯发酵酸奶,其特征在于,由下列重量份的原料制成:紫薯200-220、脱脂乳粉10-12、核桃8-10、苦杏仁7-9、腰果6-8、姜末1-2、破壁球藻粉4-5、冬瓜花0.3-0.5、葛根粉6-7、可可粉7-9、乙基麦芽糖酚0.2-0.3、葡萄糖10-12、嗜热链球菌适量、保加利亚乳杆菌适量。
2.根据权利要求1所述的一种可可风味坚果营养紫薯发酵酸奶的制备方法,其特征在于,包括以下步骤:
(1)取15%重量份的脱脂乳粉与水混合作为培养基,在100-110℃的高压蒸汽下灭菌8-10min后冷却至38-42℃左右,在无菌条件下按1:1的比例接入一定量已活化好的嗜热链球菌和保加利亚乳杆菌,混合均匀后放入40-42℃的培养箱内发酵,待培养基凝固后转移至3℃左右的冰箱中保存,得到发酵剂,备用;
(2)选取无霉变,无腐烂的新鲜紫薯清洗干净后切块,于微波炉内加热5-8min后加入3-4倍的水进行打浆,冷冻干燥后得到紫薯粉;
(3)向紫薯粉中加入9-10倍重量份的pH值为4-4.5的醋酸钠缓冲液,然后在温度为55-60℃的水浴锅中预热20-30min,然后加入葡萄糖淀粉酶搅拌反应50-60min后高温灭酶,高速离心后将剩余淀粉用蒸馏水洗涤干净后置于真空干燥箱中干燥,粉碎后得到微孔紫薯粉;
(4)将核桃、苦杏仁、腰果分别使用文火炒香后进行超微化粉碎,混合后得到坚果粉;
(5)将微孔紫薯粉、坚果粉、姜末、破壁球藻粉、冬瓜花、葛根粉、可可粉、乙基麦芽糖酚、葡萄糖以及剩余的脱脂乳粉混合后倒入均质机中,在温度为60-65℃、压力为20Mpa的条件下高压匀质处理,经过高温灭菌后冷却至40-45℃,按4%-5%的接种量接入发酵剂,混合均匀后密封发酵4-5h;
(6)将发酵后的酸奶冷却至10℃左右后放入冰箱中在0-5℃温度下进行12-24h的后熟处理,即得所述紫薯发酵酸奶。
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