CN106259913A - 一种美白养颜酸奶 - Google Patents
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- A—HUMAN NECESSITIES
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- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
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- A—HUMAN NECESSITIES
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种美白养颜酸奶,属于食品加工领域,所述的酸奶包含以下原料:薏米、白茯苓、丹参、鲜牛奶、砂糖,所述酸奶是通过浸提、离心、均质、灭菌、发酵、包装步骤制得的。所述酸奶组成原料来源易得,制备方法简明,是一种兼具美白养颜功效和营养成分的新型酸奶产品。
Description
技术领域
本发明属于食品加工领域,具体涉及一种酸奶及其制备方法。
背景技术
酸奶是以牛奶为原料,经由杀菌及乳酸菌发酵,添加益生菌制备而成的乳制品。酸奶的发酵过程使奶中糖、蛋白质有20%左右被水解成为小的分子(如半乳糖和乳酸、小的肽链和氨基酸等),奶中脂肪含量一般是3%-5%。酸奶既具有牛奶的营养价值,又通过将牛奶中乳糖和蛋白质分解,使人体更易消化吸收;且其中的乳糖被分解,可以避免乳糖不耐受或部分耐受的人进食奶制品出现的腹胀。鲜奶中钙含量丰富,经发酵后,钙等矿物质都不会发生变化,但发酵后产生的乳酸有效的提高钙,磷在人体中的利用率,所以酸奶的钙磷更容易被人体吸收;酸奶中的益生菌能够抑制腐生菌和某些菌在肠道的生长,从而间接促进肠道消化系统健康,帮助食物消化。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主。
随着经济不断发展,消费者需求面的扩大,目前,市面上已经出现了一些具有一定功效的酸奶制品及其制备方法。如发明专利申请文献“一种蔬果酸奶”(专利申请号:201410644860.9)公开了一种包含西瓜汁、番茄汁、生菜汁的酸奶,具有营养全面、风味浓郁的特点;发明专利申请文献“一种豌豆酸奶”(专利申请号:201510470303.4)公开了一种豌豆酸奶的配方,既有豌豆疏风清热、润肤养颜的功效,又有酸奶风味和功能。发明专利申请文献“一种养胃的酸奶”(专利申请号:201510999232.7)公开了一种添加了木香、罗汉果、蒲公英、茯苓等成分的酸奶,具有扶正固本,滋阴养胃的功效。
现代人对美白养颜需求越来越强烈。想让皮肤变得白皙细腻,除了外敷面膜和擦保养品以外,内服修养也重要。薏米薏米富含蛋白质、碳水化合物和人体所必需的8种氨基酸,具有利水消肿、健脾去湿、美白功效;《本草品汇精要》载:“白茯苓为末,合蜜和,敷面上疗面疮及产妇黑疱如雀卵。”白茯苓既能去黑白面,又牢牙乌发,延年益寿。茯苓,味甘、淡,性平,能美容增白、润泽皮肤,还可以增强免疫功能,扩张血管。
发明内容
本发明的目的是提供一种美白养颜酸奶,以解决市场上尚无具备美白养颜酸奶的问题。为了解决以上技术问题,本发明采用以下技术方案:一种美白养颜酸奶,以重量份为单位,包含以下成分:薏米6~36份、白茯苓3~18份、丹参4~16份、鲜牛奶80~300份、砂糖20~50份。
本发明还提供一种美白养颜酸奶的制备方法,包括以下步骤:
S1:将薏米、白茯苓、丹参粉碎后,过300目筛子,置于400份水中使用煎煮法进行浸提,滤去渣后,得到浸提液;
S2:利用离心机对鲜牛奶进行离心,过滤,取滤液;
S3:将步骤S1所得的浸提液加入鲜牛奶中,加入砂糖,充分搅拌均匀,得到均匀混合液;
S4:将步骤S3所得混合液加热至60℃,在高压均质机中,压力为9Mpa下均质;
S5:采用高温瞬时灭菌法,在135℃时加热2s灭菌;
S6:待步骤S5中混合液冷却至40℃时,接入菌种,分装,发酵3h,至凝固状态;
S7:将步骤S6所得发酵物冷却,包装,置于冷藏室内储存。
优选地,步骤S2中离心时间为10~20min,转速为4000r/min。
优选地,步骤S3中搅拌时间为15~30min,转速为400~600r/min。
优选地,步骤S6中所接入菌种为嗜热链球菌、保加利亚乳杆菌和乳双歧杆菌。
本发明的有益效果:本发明的酸奶组成来源易得,由鲜牛奶加入天然中草药煎煮液调配,添加益生菌,再经一系列工序制备而成,食用后既可获得酸奶中营养成分和有益菌,又可达到美白养颜功效。本发明的酸奶制备方法简明,易于实现产业化、规范化、标准化生产。
具体实施方式
实施例1一种美白养颜酸奶,以重量份为单位,包含以下成分:薏米6份、白茯苓3份、丹参4份、鲜牛奶80份、砂糖20份。
所述一种美白养颜酸奶的制备方法,包括以下步骤:
S1:将薏米、白茯苓、丹参粉碎后,过300目筛子,置于400份水中使用煎煮法进行浸提,滤去渣后,得到浸提液;
S2:利用离心机在转速为4000r/min条件下,对鲜牛奶离心10min,过滤,取滤液;
S3:将步骤S1所得的浸提液加入鲜牛奶中,加入砂糖,在转速400r/min条件下充分搅拌30min,得到均匀混合液;
S4:将步骤S3所得混合液加热至60℃,在高压均质机中,压力为9Mpa下均质;
S5:采用高温瞬时灭菌法,在135℃时加热2s灭菌;
S6:待步骤S5中混合液冷却至40℃时,接入嗜热链球菌、保加利亚乳杆菌和乳双歧杆菌,分装,发酵3h,至凝固状态;
S7:将步骤S6所得发酵物冷却,包装,置于冷藏室内储存。
实施例2一种美白养颜酸奶,以重量份为单位,包含以下成分:薏米36份、白茯苓18份、丹参16份、鲜牛奶300份、砂糖50份。
所述一种美白养颜酸奶的制备方法,包括以下步骤:
S1:将薏米、白茯苓、丹参粉碎后,过300目筛子,置于400份水中使用煎煮法进行浸提,滤去渣后,得到浸提液;
S2:利用离心机在转速为4000r/min条件下,对鲜牛奶离心20min,过滤,取滤液;
S3:将步骤S1所得的浸提液加入鲜牛奶中,加入砂糖,在转速600r/min条件下充分搅拌15min,得到均匀混合液;
S4:将步骤S3所得混合液加热至60℃,在高压均质机中,压力为9Mpa下均质;
S5:采用高温瞬时灭菌法,在135℃时加热2s灭菌;
S6:待步骤S5中混合液冷却至40℃时,接入嗜热链球菌、保加利亚乳杆菌和乳双歧杆菌,分装,发酵3h,至凝固状态;
S7:将步骤S6所得发酵物冷却,包装,置于冷藏室内储存。
实施例3 一种美白养颜酸奶,以重量份为单位,包含以下成分:薏米25份、白茯苓10份、丹参9份、鲜牛奶180份、砂糖35份。
所述一种美白养颜酸奶的制备方法,包括以下步骤:
S1:将薏米、白茯苓、丹参粉碎后,过300目筛子,置于400份水中使用煎煮法进行浸提,滤去渣后,得到浸提液;
S2:利用离心机在转速为4000r/min条件下,对鲜牛奶离心15min,过滤,取滤液;
S3:将步骤S1所得的浸提液加入鲜牛奶中,加入砂糖,在转速500r/min条件下充分搅拌22min,得到均匀混合液;
S4:将步骤S3所得混合液加热至60℃,在高压均质机中,压力为9Mpa下均质;
S5:采用高温瞬时灭菌法,在135℃时加热2s灭菌;
S6:待步骤S5中混合液冷却至40℃时,接入嗜热链球菌、保加利亚乳杆菌和乳双歧杆菌,分装,发酵3h,至凝固状态;
S7:将步骤S6所得发酵物冷却,包装,置于冷藏室内储存。
以上内容不能认定本发明的具体实施只局限于这些说明,对于本发明所属技术领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干简单推演或替换,都应当视为属于本发明由所提交的权利要求书确定的专利保护范围。
Claims (5)
1.一种美白养颜酸奶,其特征在于,以重量份为单位,包含以下原料:薏米6~36份、白茯苓3~18份、丹参4~16份、鲜牛奶80~300份、砂糖20~50份。
2.根据权利要求1所述的美白养颜酸奶的制备方法,其特征在于,包括以下步骤:
S1:将薏米、白茯苓、丹参粉碎后,过300目筛子,置于400份水中使用煎煮法进行浸提,滤去渣后,得到浸提液;
S2:利用离心机对鲜牛奶进行离心,过滤,取滤液;
S3:将步骤S1所得的浸提液加入鲜牛奶中,加入砂糖,充分搅拌均匀,得到均匀混合液;
S4:将步骤S3所得混合液加热至60℃,在高压均质机中,压力为9Mpa下均质;
S5:采用高温瞬时灭菌法,在135℃时加热2s灭菌;
S6:待步骤S5中混合液冷却至40℃时,接入菌种,分装,发酵3h,至凝固状态;
S7:将步骤S6所得发酵物冷却,包装,置于冷藏室内储存。
3.根据权利要求2所述的美白养颜酸奶的制备方法,其特征在于,步骤S2中离心时间为10~20min,转速为4000r/min。
4.根据权利要求2所述的美白养颜酸奶的制备方法,其特征在于,步骤S3中搅拌时间为15~30min,转速为400~600r/min。
5.根据权利要求2所述的美白养颜酸奶的制备方法,其特征在于,步骤S6中所接入菌种为嗜热链球菌、保加利亚乳杆菌和乳双歧杆菌。
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