CN106107338A - 一种乳酸菌发酵甜玉米复合饮料及其制备方法 - Google Patents
一种乳酸菌发酵甜玉米复合饮料及其制备方法 Download PDFInfo
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- CN106107338A CN106107338A CN201610466337.0A CN201610466337A CN106107338A CN 106107338 A CN106107338 A CN 106107338A CN 201610466337 A CN201610466337 A CN 201610466337A CN 106107338 A CN106107338 A CN 106107338A
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Abstract
本发明公开了一种乳酸菌发酵甜玉米复合饮料及其制备方法,该复合饮料由甜玉米汁、薏米汁、发芽糙米汁、香菇汁为基料,接种经驯化的乳酸菌发酵剂发酵制得;具体制备方法如下:分别制备甜玉米汁、薏米汁、发芽糙米汁、香菇汁,按比例混合,加入奶粉、葡萄糖、乳糖后均质、杀菌、冷却,接种驯化后的乳酸菌发酵剂进行发酵,对发酵后的混合料液进行调配、均质、灌装、密封、杀菌,即制得甜玉米复合饮料。本发明制备的甜玉米复合饮料具有甜玉米、薏米、发芽糙米、香菇和益生菌的多重功效,又保留了食品原有风味和乳酸菌饮料的特点,同时,该饮料成本低,工艺简单,产品风味独特,营养价值高,丰富了乳酸菌饮料的产品种类。
Description
技术领域
本发明涉及一种乳酸菌饮料,具体涉及一种乳酸菌发酵甜玉米复合饮料及其制备方法,属于食品加工技术领域。
背景技术
甜玉米含有钙、谷胱甘肽、维生素、镁、硒、维生素E和脂肪酸七种“抗衰剂”。甜玉米所含的胡萝卜素被人体吸收后转化为维生素A,具有防癌作用;所含的植物纤维素能加速致癌物质和其他毒物的排出;所含的天然维生素E有延缓衰老,降低血清胆固醇、防止皮肤病变的功能,还能减轻动脉硬化和脑功能衰退;所含的黄体素、玉米黄质有利于延缓眼睛老化;所含的硒素有“抗癌之王”美称,具有增强免疫力、预防糖尿病和心脑血管疾病、防治肝病、保护肝脏等作用。
薏米是世界禾本科植物之王,所含有的蛋白质、脂肪、膳食纤维、矿物质等营养成分远超大米。薏米含有丰富的硒,被视为优秀的“抗癌食品”,也可减少化疗副作用。其所含的维生素与矿物质可以预防慢性肠炎、消化不良等疾病;所含的水溶性纤维可以降脂肪、降血糖;所含的生育酚能够作为美容食物。
发芽糙米由糙米发芽制得,由于糙米中所含多种酶在发芽过程中的水解作用,使得发芽糙米里营养成分和γ-氨基丁酸等生物活性成分都比糙米含量高,具有降血脂、降血压、预防癌症、预防糖尿病及其并发症、降低心血管疾病发生率、改善记忆、预防老年痴呆症等功效。
香菇中脂肪、碳水化合物、粗纤维、灰分以及钙、磷、铁等矿物质和维生素含量丰富,此外还含有香菇多糖、嘌呤、胆碱、酪氨酸、氧化酶等特殊成分,具有抗癌、延缓衰老、防癌保健等作用。
中国专利申请CN105192835A公开了一种利用乳酸菌发酵甜玉米制备甜玉米乳酸菌饮料的工艺,该专利以甜玉米为原料,将甜玉米打浆后灭菌,接种发酵剂进行发酵,再经口感调整,灌装制得甜玉米乳酸菌饮料。但是该专利只含有甜玉米这一种原料,营养成分单一,且该专利的发酵剂只使用植物乳杆菌和嗜酸乳杆菌的混合菌株并且没有经过菌种驯化。目前,市场上未见一种以甜玉米、薏米、发芽糙米、香菇为原料的乳酸菌发酵乳饮料。
发明内容
本发明的目的是提供一种乳酸菌发酵甜玉米复合饮料,营养丰富,口感良好。
本发明的另一目的是提供上述乳酸菌发酵甜玉米复合饮料的制备方法,工艺简单。
为实现上述目的,本发明提供的一种乳酸菌发酵甜玉米复合饮料,由甜玉米汁、薏米汁、发芽糙米汁、香菇汁为基料,接种经驯化的乳酸菌发酵剂发酵制得。
所述的乳酸菌发酵甜玉米复合饮料的制备方法,具体包括以下步骤:
A、原料预处理
制备甜玉米汁:甜玉米粒用流水清洗2~3次,沥干称重;置于沸水中蒸煮20~30min;沥干后投入打浆机,加入甜玉米粒质量2~4倍的蒸馏水打浆,用100~120目滤布过滤得到甜玉米汁,备用;
制备薏米汁:薏米洗净置于90~100℃烘箱中烘焙40~90min,将烘焙后的薏米置于80~85℃水中浸泡20~30min,浸泡后的薏米用打浆机打浆,料水比为1:3~6,浆液用100~120目滤布进行浆渣分离得到薏米汁,备用;
制备发芽糙米汁:挑选籽粒丰满、粒度规整、颗粒无裂纹的糙米,流水洗净,置于30~35℃清水中浸泡10~14h;沥干后置于30~35℃恒温环境中培养16~24h,芽长到1~1.5mm取出;将发芽糙米放入60~80℃烘箱中干燥5~8h,再置于180~200℃烤箱中烘烤8~15min;将烘烤过的发芽糙米置于50~60℃水中浸泡1~2h,浸泡后的发芽糙米加水打浆至浆液均匀,无明显颗粒,料水比为1:2~4;3500~4000r/min离心15~20min,取上清液即得发芽糙米汁,备用;
制备香菇汁:选用伞盖饱满、个头适中、无虫蛀的干香菇,洗净、烘干至水分降至10%以下,粉碎,过100~120目筛得到香菇粉,按料水比1:15~20加入去离子水,80~85℃水浴加热1~1.5h,热水浸提后的混合液用100~120目滤布过滤得到香菇汁,备用;
B、混合
将甜玉米汁、薏米汁、发芽糙米汁、香菇汁按质量比5~6:1~3:1~3:1混合均匀,得到混合汁,然后加入混合汁质量4~6%的奶粉、0.1~0.3%的葡萄糖、0.2~0.6%的乳糖,搅拌均匀;
C、均质、杀菌
将步骤B得到的混合料液在55~70℃、25~30MPa条件下均质2~3次,在95~100℃灭菌5~10min,冷却至42~45℃;
D、接种、发酵
在经过灭菌、冷却的混合料液中接入驯化后的酸奶发酵剂,接种量为混合料液质量的2~4%,发酵温度为41~43℃,发酵时间5~7h;
E、调配、均质
在发酵后的混合料液中加入预先灭菌的白砂糖、柠檬酸、耐酸型羧甲基纤维素钠、海藻酸丙二醇酯、果胶,混合均匀,升温至60~70℃后,20~25MPa压力下均质2~3次,得到复合饮料;
F、灌装、杀菌、冷藏
将步骤F得到的复合饮料灌装、密封、杀菌,于0~4℃冷藏12~24h。
进一步的,步骤D中所述的酸奶发酵剂的驯化方法如下:按质量比1:8~10将全脂奶粉和水混合,得到复原乳,将甜玉米汁、薏米汁、发芽糙米汁、香菇汁按照质量比为5~6:1~3:1~3:1混合均匀,得到混合料液,在复原乳中加入复原乳质量6~9%的白砂糖混匀,在95~100℃灭菌5~10min,冷却后加入0.1~0.2%酸奶发酵剂,置于41~43℃培养8~10h,制得发酵剂Ⅰ,在复原乳中按照质量比复原乳:混合料液为8:2、6:4、4:6加入上述的混合料液作为发酵基料,分别加入发酵基料质量6~9%的白砂糖混匀,在95~100℃灭菌5~10min冷却后接入2~4%发酵剂Ⅰ,在41~43℃发酵5~7h得到发酵剂Ⅱ,逐渐增加发酵基料中混合料液的比例,每次的接种量、培养温度和培养时间都相同,随着混合料液比例的增加,得到所需驯化的酸奶发酵剂;其中所述酸奶发酵剂由双歧杆菌、保加利亚杆菌、嗜热链球菌、嗜酸乳杆菌、干酪乳杆菌五株菌组成。
进一步地,步骤E中所述的白砂糖、柠檬酸、耐酸型羧甲基纤维素钠、海藻酸丙二醇酯、果胶添加量分别为发酵后混合料液质量的7~9%、0.02~0.04%、0.15~0.25%、0.1~0.5%、0.05~0.15%。
进一步地,步骤F中所述的杀菌条件是:杀菌温度80~85℃,杀菌时间15~20min。
本发明具有如下有益效果:
(1)发酵饮料含有大量益生菌,在胃肠道内可以产生消化酶,更好帮助营养物质消化吸收,能产生维生素、短链脂肪酸、抗氧化剂、氨基酸、杀灭有害菌的化学物质,从而抵抗细菌病毒感染、预防和治疗某些疾病;
(2)本发明原料配方中的甜玉米、薏米、发芽糙米、香菇,含有丰富的营养物质,不同原料中不同种类的营养素可以取长补短,不但可以掩盖不良风味,还可以更好利用原料营养物质和提高营养价值,产生独特的发酵风味和更好的口感;
(3)本发明工艺简单,成本低廉,丰富了营养保健发酵饮料的种类,提高了甜玉米、薏米、发芽糙米、香菇的利用率和附加值。
具体实施方式
下面结合具体实施例对本发明作进一步详细描述。
实施例一
一种乳酸菌发酵甜玉米复合饮料的制备方法,包括以下步骤:
A、原料预处理
制备甜玉米汁:甜玉米粒用流水清洗2次,沥干称重;置于沸水中蒸煮20min;沥干后投入打浆机,加入甜玉米粒质量2倍的蒸馏水打浆,用100目滤布过滤得到甜玉米汁,备用;
制备薏米汁:薏米洗净置于100℃烘箱中烘焙40min;将薏米置于80℃水中浸泡30min;将浸泡后的薏米用打浆机打浆,料水比为1:3,浆液用100目滤布进行浆渣分离得到薏米汁,备用;
制备发芽糙米汁:挑选籽粒丰满、粒度规整、颗粒无裂纹的糙米,流水洗净,置于30℃清水中浸泡14h;沥干后置于35℃恒温环境中培养16h,芽长到1mm取出;将发芽糙米放入80℃烘箱中干燥5h,再置于180℃烤箱中烘烤15min;将烘烤过的发芽糙米置于60℃水中浸泡1h,浸泡后的发芽糙米加水打浆至浆液均匀,无明显颗粒,料水比为1:2;3500r/min离心20min,取上清液即得发芽糙米汁,备用;
制备香菇汁:选用伞盖饱满、个头适中、无虫蛀的干香菇,洗净、烘干至水分降至10%以下,粉碎,过100目筛得到香菇粉,按料水比1:15加入去离子水,85℃水浴加热1h,热水浸提后的混合液用100目滤布过滤得到香菇汁,备用;
B、混合
将甜玉米汁、薏米汁、发芽糙米汁、香菇汁按质量比6:2:1:1混合均匀,得到混合汁,然后加入混合汁质量4%的奶粉、0.3%的葡萄糖、0.4%的乳糖,搅拌均匀;
C、均质、杀菌
将步骤B得到的混合料液在55℃、30MPa条件下均质2次,得到均匀稳定的混合料液;将均质后的混合料液在100℃灭菌5min,冷却至42℃;
D、接种、发酵
在经过灭菌、冷却的混合料液中接入驯化后的酸奶发酵剂,接种量为混合料液质量的4%,发酵温度为41℃,发酵时间6h;
其中,酸奶发酵剂驯化方法如下:按质量比1:8将全脂奶粉和水混合,得到复原乳,将甜玉米汁、薏米汁、发芽糙米汁、香菇汁按照质量比为6:2:1:1混合均匀,得到混合料液,在复原乳中加入复原乳质量9%的白砂糖混匀,在100℃灭菌5min,冷却后加入0.1%酸奶发酵剂,置于温度42℃培养10h,制得发酵剂Ⅰ,在复原乳中按照质量比复原乳:混合料液为8:2、6:4、4:6加入上述的混合料液作为发酵基料,分别加入发酵基料质量9%的白砂糖混匀,在100℃灭菌5min,冷却后接入2%发酵剂Ⅰ,在温度41℃发酵6h得到发酵剂Ⅱ,逐渐增加发酵基料中混合料液的比例,每次的接种量、培养温度和培养时间都相同,随着混合料液比例的增加,得到所需驯化的酸奶发酵剂;其中所述酸奶发酵剂由双歧杆菌、保加利亚杆菌、嗜热链球菌、嗜酸乳杆菌、干酪乳杆菌五株菌组成;
本实施例中的酸奶发酵剂为市售川秀双歧杆菌酸奶发酵剂;
E、调配、均质
在发酵后的混合料液中加入预先灭菌的白砂糖、柠檬酸、耐酸型羧甲基纤维素钠、海藻酸丙二醇酯、果胶,混合均匀,升温至70℃后,20MPa压力下均质2次,得到复合饮料;其中白砂糖、柠檬酸、耐酸型羧甲基纤维素钠、海藻酸丙二醇酯、果胶添加量分别为发酵后混合料液质量的9%、0.04%、0.25%、0.1%、0.05%;
F、灌装、杀菌、冷藏
将步骤F得到的复合饮料灌装、密封,在温度80℃杀菌20min,于4℃冷藏24h。
实施例二
一种乳酸菌发酵甜玉米复合饮料的制备方法,包括以下步骤:
A、原料预处理
制备甜玉米汁:甜玉米粒用流水清洗3次,沥干称重;置于沸水中蒸煮25min;沥干后投入打浆机,加入甜玉米粒质量3倍的蒸馏水打浆,用100目滤布过滤得到甜玉米汁,备用;
制备薏米汁:薏米洗净置于90℃烘箱中烘焙90min;将烘焙后的薏米置于85℃水中浸泡20min;将浸泡后的薏米用打浆机打浆,料水比为1:4,浆液用100目滤布进行浆渣分离得到薏米汁,备用;
制备发芽糙米汁:挑选籽粒丰满、粒度规整、颗粒无裂纹的糙米,流水洗净,置于35℃清水中浸泡10h;沥干后置于30℃恒温环境中培养24h,芽长到1.5mm取出;将发芽糙米放入60℃烘箱中干燥8h,再置于200℃烤箱中烘烤8min;将烘烤过的发芽糙米置于50℃水中浸泡2h,浸泡后的发芽糙米加水打浆至浆液均匀,无明显颗粒,料水比为1:3;4000r/min离心15min,取上清液即得发芽糙米汁,备用;
制备香菇汁:选用伞盖饱满、个头适中、无虫蛀的干香菇,洗净、烘干至水分降至10%以下,粉碎,过100目筛得到香菇粉,按料水比1:20加入去离子水,80℃水浴加热1.5h,热水浸提后的混合液用100目滤布过滤得到香菇汁,备用;
B、混合
将甜玉米汁、薏米汁、发芽糙米汁、香菇汁按质量比5:3:1:1混合均匀,得到混合汁,然后加入混合汁质量5%的奶粉、0.1%的葡萄糖、0.6%的乳糖,搅拌均匀;
C、均质、杀菌
将步骤B得到的混合料液在60℃、25MPa条件下均质3次,得到均匀稳定的混合料液;将均质后的混合料液在95℃灭菌10min,冷却至44℃;
D、接种、发酵
在经过灭菌、冷却的混合料液中接入驯化后的酸奶发酵剂,接种量为混合料液质量的2%,发酵温度为42℃,发酵时间7h;
其中,酸奶发酵剂驯化方法如下:按质量比1:9将全脂奶粉和水混合,得到复原乳,将甜玉米汁、薏米汁、发芽糙米汁、香菇汁按照质量比为5:3:1:1混合均匀,得到混合料液,在复原乳中加入复原乳质量7%的白砂糖混匀,在95℃灭菌10min,冷却后加入0.15%酸奶发酵剂,置于42℃培养9h,制得发酵剂Ⅰ,在复原乳中按照质量比复原乳:混合料液为8:2、6:4、4:6加入上述的混合料液作为发酵基料,分别加入发酵基料质量7%的白砂糖混匀,在95℃灭菌10min冷却后接入4%发酵剂Ⅰ,在42℃发酵7h得到发酵剂Ⅱ,逐渐增加发酵基料中混合料液的比例,每次的接种量、培养温度和培养时间都相同,随着混合料液比例的增加,得到所需驯化的酸奶发酵剂;其中所述酸奶发酵剂由双歧杆菌、保加利亚杆菌、嗜热链球菌、嗜酸乳杆菌、干酪乳杆菌五株菌组成;
本实施例中的酸奶发酵剂为市售川秀双歧杆菌酸奶发酵剂;
E、调配、均质
在发酵后的混合料液中加入预先灭菌的白砂糖、柠檬酸、耐酸型羧甲基纤维素钠、海藻酸丙二醇酯、果胶,混合均匀,升温至60℃后,25MPa压力下均质2次,得到复合饮料;其中白砂糖、柠檬酸、耐酸型羧甲基纤维素钠、海藻酸丙二醇酯、果胶添加量分别为发酵后混合料液质量的7%、0.02%、0.15%、0.4%、0.1%;
F、灌装、杀菌、冷藏
将步骤F得到的复合饮料灌装、密封,在温度85℃杀菌15min,于0℃冷藏24h。
实施例三
一种乳酸菌发酵甜玉米复合饮料的制备方法,包括以下步骤:
A、原料预处理
制备甜玉米汁:甜玉米粒用流水清洗2次,沥干称重;置于沸水中蒸煮30min;沥干后投入打浆机,加入甜玉米粒质量4倍的蒸馏水打浆,用120目滤布过滤得到甜玉米汁,备用;
制备薏米汁:薏米洗净置于100℃烘箱中烘焙75min;将薏米置于80℃水中浸泡30min;将浸泡后的薏米用打浆机打浆,料水比为1:6,浆液用120目滤布进行浆渣分离得到薏米汁,备用;
制备发芽糙米汁:挑选籽粒丰满、粒度规整、颗粒无裂纹的糙米,流水洗净,置于30℃清水中浸泡14h;沥干后置于35℃恒温环境中培养16h,芽长到1mm取出;将发芽糙米放入80℃烘箱中干燥5h,再置于180℃烤箱中烘烤15min;将烘烤过的发芽糙米置于50℃水中浸泡1.5h,浸泡后的发芽糙米加水打浆至浆液均匀,无明显颗粒,料水比为1:4;4000r/min离心20min,取上清液即得发芽糙米汁,备用;
制备香菇汁:选用伞盖饱满、个头适中、无虫蛀的干香菇,洗净、烘干至水分降至10%以下,粉碎,过120目筛得到香菇粉,按料水比1:15加入去离子水,85℃水浴加热1h,热水浸提后的混合液用120目滤布过滤得到香菇汁,备用;
B、混合
将甜玉米汁、薏米汁、发芽糙米汁、香菇汁按质量比5:2:2:1混合均匀,然后加入质量6%的奶粉、0.2%的葡萄糖、0.2%的乳糖,搅拌均匀;
C、均质、杀菌
将步骤B得到的混合料液在70℃、30MPa条件下均质2次,得到均匀稳定的混合料液;将均质后的混合料液在100℃灭菌5min,冷却至45℃;
D、接种、发酵
在经过灭菌、冷却的混合料液中接入驯化后的酸奶发酵剂,接种量为混合料液质量的3%,发酵温度为43℃,发酵时间5h;
其中,酸奶发酵剂驯化方法如下:按质量比1:10将全脂奶粉和水混合,得到复原乳,将甜玉米汁、薏米汁、发芽糙米汁、香菇汁按照质量比为5:2:2:1混合均匀,得到混合料液,在复原乳中加入复原乳质量6%的白砂糖混匀,在100℃灭菌5min,冷却后加入0.2%酸奶发酵剂,置于43℃培养8h,制得发酵剂Ⅰ,在复原乳中按照质量比复原乳:混合料液为8:2、6:4、4:6加入上述的混合料液作为发酵基料,分别加入发酵基料质量6%的白砂糖混匀,在100℃灭菌5min,冷却后接入3%发酵剂Ⅰ,在43℃发酵5h得到发酵剂Ⅱ,逐渐增加发酵基料中混合料液的比例,每次的接种量、培养温度和培养时间都相同,随着混合料液比例的增加,得到所需驯化的酸奶发酵剂;其中所述酸奶发酵剂由双歧杆菌、保加利亚杆菌、嗜热链球菌、嗜酸乳杆菌、干酪乳杆菌五株菌组成;
本实施例中的酸奶发酵剂为市售川秀双歧杆菌酸奶发酵剂;
E、调配、均质
在发酵后的混合料液中加入预先灭菌的白砂糖、柠檬酸、耐酸型羧甲基纤维素钠、海藻酸丙二醇酯、果胶,混合均匀,升温至65℃后,25MPa压力下均质3次,得到复合饮料;其中白砂糖、柠檬酸、耐酸型羧甲基纤维素钠、海藻酸丙二醇酯、果胶添加量分别为发酵后混合料液质量的8%、0.03%、0.2%、0.5%、0.15%;
F、灌装、杀菌、冷藏
将步骤F得到的复合饮料灌装、密封,在温度85℃杀菌15min,于4℃冷藏12h。
Claims (5)
1.一种乳酸菌发酵甜玉米复合饮料,其特征在于,该复合饮料由甜玉米汁、薏米汁、发芽糙米汁、香菇汁为基料,接种经驯化的乳酸菌发酵剂发酵制得。
2.如权利要求1所述的乳酸菌发酵甜玉米复合饮料的制备方法,其特征在于,包括以下步骤:
A、原料预处理
制备甜玉米汁:甜玉米粒用流水清洗2~3次,沥干称重;置于沸水中蒸煮20~30min;沥干后投入打浆机,加入甜玉米粒质量2~4倍的蒸馏水打浆,用100~120目滤布过滤得到甜玉米汁,备用;
制备薏米汁:薏米洗净置于90~100℃烘箱中烘焙40~90min,将烘焙后的薏米置于80~85℃水中浸泡20~30min,浸泡后的薏米用打浆机打浆,料水比为1:3~6,浆液用100~120目滤布进行浆渣分离得到薏米汁,备用;
制备发芽糙米汁:挑选籽粒丰满、粒度规整、颗粒无裂纹的糙米,流水洗净,置于30~35℃清水中浸泡10~14h;沥干后置于30~35℃恒温环境中培养16~24h,芽长到1~1.5mm取出;将发芽糙米放入60~80℃烘箱中干燥5~8h,再置于180~200℃烤箱中烘烤8~15min;将烘烤过的发芽糙米置于50~60℃水中浸泡1~2h,浸泡后的发芽糙米加水打浆至浆液均匀,无明显颗粒,料水比为1:2~4;3500~4000r/min离心15~20min,取上清液即得发芽糙米汁,备用;
制备香菇汁:选用伞盖饱满、个头适中、无虫蛀的干香菇,洗净、烘干至水分降至10%以下,粉碎,过100~120目筛得到香菇粉,按料水比1:15~20加入去离子水,80~85℃水浴加热1~1.5h,热水浸提后的混合液用100~120目滤布过滤得到香菇汁,备用;
B、混合
将甜玉米汁、薏米汁、发芽糙米汁、香菇汁按质量比5~6:1~3:1~3:1混合均匀,得到混合汁,然后加入混合汁质量4~6%的奶粉、0.1~0.3%的葡萄糖、0.2~0.6%的乳糖,搅拌均匀;
C、均质、杀菌
将步骤B得到的混合料液在55~70℃、25~30MPa条件下均质2~3次,在95~100℃灭菌5~10min,冷却至42~45℃;
D、接种、发酵
在经过灭菌、冷却的混合料液中接入驯化后的酸奶发酵剂,接种量为混合料液质量的2~4%,发酵温度为41~43℃,发酵时间5~7h;
E、调配、均质
在发酵后的混合料液中加入预先灭菌的白砂糖、柠檬酸、耐酸型羧甲基纤维素钠、海藻酸丙二醇酯、果胶,混合均匀,升温至60~70℃后,20~25MPa压力下均质2~3次,得到复合饮料;
F、灌装、杀菌、冷藏
将步骤F得到的复合饮料灌装、密封、杀菌,于0~4℃冷藏12~24h。
3.如权利要求2所述的乳酸菌发酵甜玉米复合饮料的制备方法,其特征在于,步骤D中所述的酸奶发酵剂的驯化方法如下:按质量比1:8~10将全脂奶粉和水混合,得到复原乳,将甜玉米汁、薏米汁、发芽糙米汁、香菇汁按照质量比为5~6:1~3:1~3:1混合均匀,得到混合料液,在复原乳中加入复原乳质量6~9%的白砂糖混匀,在95~100℃灭菌5~10min,冷却后加入0.1~0.2%酸奶发酵剂,置于41~43℃培养8~10h,制得发酵剂Ⅰ,在复原乳中按照质量比复原乳:混合料液为8:2、6:4、4:6加入上述的混合料液作为发酵基料,分别加入发酵基料质量6~9%的白砂糖混匀,在95~100℃灭菌5~10min,冷却后接入2~4%发酵剂Ⅰ,在41~43℃发酵5~7h得到发酵剂Ⅱ,逐渐增加发酵基料中混合料液的比例,每次的接种量、培养温度和培养时间都相同,随着混合料液比例的增加,得到所需驯化的酸奶发酵剂;其中所述酸奶发酵剂由双歧杆菌、保加利亚杆菌、嗜热链球菌、嗜酸乳杆菌、干酪乳杆菌五株菌组成。
4.如权利要求2或3所述的乳酸菌发酵甜玉米复合饮料的制备方法,其特征在于,步骤E中所述的白砂糖、柠檬酸、耐酸型羧甲基纤维素钠、海藻酸丙二醇酯、果胶添加量分别为发酵后混合料液质量的7~9%、0.02~0.04%、0.15~0.25%、0.1~0.5%、0.05~0.15%。
5.如权利要求2或3所述的乳酸菌发酵甜玉米复合饮料的制备方法,其特征在于,步骤F中所述的杀菌条件是:杀菌温度80~85℃,杀菌时间15~20min。
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