CN106666294A - 乳酸菌发酵果蔬汁与kefir发酵乳混合饮料及其制备方法 - Google Patents
乳酸菌发酵果蔬汁与kefir发酵乳混合饮料及其制备方法 Download PDFInfo
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- CN106666294A CN106666294A CN201510744966.0A CN201510744966A CN106666294A CN 106666294 A CN106666294 A CN 106666294A CN 201510744966 A CN201510744966 A CN 201510744966A CN 106666294 A CN106666294 A CN 106666294A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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
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- A—HUMAN NECESSITIES
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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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明提供一种乳酸菌发酵果蔬汁与Kefir发酵乳混合饮料的制备方法,所述方法包括以下步骤:(1)对乳酸菌进行复配;(2)制备发酵果蔬汁;(3)制备Kefir发酵乳;(4)混合;(5)调味;(6)无菌灌装。本发明还提供了使用该方法制备的乳酸菌发酵果蔬汁与Kefir发酵乳混合饮料。
Description
技术领域
本发明涉及一种乳酸菌发酵果蔬汁与kefir发酵乳混合饮料及其制备方法,属于发酵食品生产领域。
背景技术
随着人们生活水平的不断提高及自我保健意识的增强,通过饮食调整促进自身健康的观念逐渐得到认同,消费者对饮料的选择也逐渐理性化,绿色、天然、营养、保健将成为人们选择饮料消费的重要指标,发酵食品恰好迎合了现代人的追求,显示出良好的发展势头。
发酵果蔬汁是以果汁、蔬菜汁为主要原料,经乳酸菌或酵母菌单独发酵或者二者混合发酵之后,再经调香调味的一类现代发酵食品。果蔬汁通过乳酸菌和(或)酵母菌发酵后产酸、生香而赋予产品以特有风味,而且由于含有常见的乳酸菌(如乳杆菌、双歧杆菌)和酵母菌(啤酒酵母、酿酒酵母或假丝酵母)等益生菌,一些发酵果蔬汁产品还被赋予了改善营养健康、调节胃肠道、提高免疫能力、抑制有害菌和抗衰老的作用。近年来,发酵果蔬汁由富含多种维生素和钙、磷、钾等矿物质元素的一般营养食品,发展成为具有特殊的抗突变、抗冠心病、调理胃肠道、提高免疫调节作用、体外生物拮抗作用、抑制体内肿瘤细胞生长、抗氧化活性、降低胆固醇含量等食疗作用的功能性食品,倍受人们的重视。
开菲尔(Kefir)发酵乳是一种源自于高加索山脉、具有特殊风味的发酵乳制品,有研究报道其具有抑菌、免疫调节、抗肿瘤和降胆固醇等作用。开菲尔发酵乳中除了含有大量的益生菌外,还含有L-乳酸、乙醛、3-羟基-2-丁酮、双乙酰等风味物质,且在发酵过程中,维生素B1、B12、钙、氨基酸、叶酸和维生素K等营养因子的含量都有不同程度的上升。
目前,市场上销售的发酵果蔬汁饮料在种类和风味方面都有待进一步开发,尤其是,对于发酵果蔬汁与Kefir发酵乳混合的饮料产品,现有技术中并无记载。
发明内容
本发明针对现有发酵果蔬汁和Kefir发酵乳在饮料领域的应用局限,提供一种混合型饮料及其制备方法。所述的混合型饮料可常温保存,口味柔和,让消费者在享受美味的同时还可以获得营养丰富的乳酸菌饮料,该饮料适合各类人群食用,且其制备方法简单易行,具有重要的推广应用价值。
本发明的目的通过以下技术方案予以实现:
在一方面,本发明提供一种乳酸菌发酵果蔬汁与Kefir发酵乳混合饮料的制备方法,所述方法包括以下步骤:
(1)对乳酸菌进行复配;
(2)制备发酵果蔬汁;
(3)制备Kefir发酵乳;
(4)混合;
(5)调味;
(6)无菌灌装。
在一个实施方式中,所述混合饮料使用的原料包括果蔬汁、牛乳、食糖、稳定剂、螯合剂、酸味剂、香精和软化水,所述各原料的重量份数比为:果蔬汁:10~20份;牛乳:2~5份;食糖:5~10份;稳定剂:0.1~0.5份;螯合剂:0.01~0.05份;酸味剂:0.1~0.5份;香精:0.05~0.1份。
进一步优选地,所述果蔬汁包括选自苹果汁、梨汁、葡萄汁、芒果汁、荔枝汁和蓝莓汁中的一种或多种果汁、以及选自胡萝卜汁、番茄汁和芹菜汁中的一种或多种蔬菜汁,果汁与蔬菜汁的重量比为70:30-80:20。
在优选的实施方式中,所述步骤(1)中,所述复配的乳酸菌包括瑞士乳杆菌、植物乳杆菌、副干酪乳杆菌、发酵乳杆菌、嗜酸乳杆菌中的2-4种;进一步优选地,将植物乳杆菌与选自瑞士乳杆菌、副干酪乳杆菌、发酵乳杆菌、嗜酸乳杆菌中的一种或几种乳杆菌按1:0.5-1:2的比例进行复配,更优选使用植物乳杆菌与瑞士乳杆菌以及副干酪乳杆菌按1:0.2:0.3的比例进行复配。进一步的,所述的发酵果蔬汁发酵采用的乳酸菌优选为嗜酸乳杆菌、保加利亚乳杆菌、干酪乳杆菌、或嗜热链球菌中的2种或多种的混合物,采用多菌种时,混合比例以植物乳杆菌为主,其他菌株按一定比例添加,优选植物乳杆菌与瑞士乳杆菌、副干酪乳杆菌的比例为1:0.2:0.3。
在优选的实施方式中,所述步骤(2)包括以下过程:(2-1)经混合获得复合果蔬汁;(2-2)调酸;(2-3)巴氏杀菌;(2-4)接种复配乳酸菌发酵剂;(2-5)发酵,所述发酵优选在37℃下进行36-40h;(2-6)发酵终止;(2-7)冷却、杀菌、灌装。
在优选的实施方式中,所述步骤(3)包括以下过程:(3-1)鲜奶净乳;(3-2)标准化;(3-3)巴氏杀菌;(3-4)均质;(3-5)UHT灭菌(135℃、3s)、冷却(45℃);(3-6)接种Kefir发酵剂;(3-7)发酵;(3-8)发酵终止;(3-9)冷却、杀菌、灌装。
进一步优选地,所述均质步骤(3-4)在加压下进行、优选在20MPa下进行;所述发酵步骤(3-7)包括:添加食品发酵剂进行保温发酵,根据风味要求发酵在20-30℃、优选25℃下发酵30-50h,直至pH值为3.8左右,其中,所述食品发酵剂优选市售的活力高的Kefir粒混合菌种,接种量为2-3g/100L。
Kefir菌粒是一种蛋白质团块,由同型发酵和异型发酵的乳酸链球菌、嗜热的和嗜温的乳杆菌、醋酸菌和酵母菌组成。
所述的发酵乳发酵采用的Kefir菌进一步优选包含开菲尔乳杆菌、明膜串珠菌、乳酸乳杆菌、醋酸菌属和酵母菌,酵母菌优选乳糖克鲁维酵母和酿酒酵母,混合比例不做严格要求,参照本技术领域常规。本发明所使用的Kefir菌符合俄罗斯OST 10-02-02-4-87标准的规定。所述的乳酸菌发酵果蔬汁与Kefir发酵乳的混合比例优选为发酵果蔬汁:Kefir发酵乳的重量比为1:0.1-1:0.5,优选1:0.3。
在进一步优选的实施方式中,所述食糖优选选自于白砂糖、原糖、绵白糖或赤砂糖中的一种或多种;所述稳定剂优选选自于羧甲基纤维素钠、海藻酸钠或黄原胶中的一种或多种;所述螯合剂优选选自于柠檬酸钠或磷酸二氢钠中的一种或者两种;所述的酸味剂优选选自于乳酸、柠檬酸或酒石酸中的一种或多种;和/或所述的香精香型优选选自于橙香型、葡萄香型、草莓香型、菠萝香型、哈蜜瓜香型、柠檬香型中的一种或多种。
在另一方面,本发明还提供了使用本发明所述方法制备的乳酸菌发酵果蔬汁与Kefir发酵乳混合饮料。
本发明相比现有技术的有益效果在于:
本发明的混合饮料可常温保存,携带起来方便,很容易就可以获得营养保健的乳酸菌食品,适合各类人群食用;在保留了原果蔬汁的营养成份的基础上,本发明的发酵混合饮料由于促进微生物生长,使得在肠道内建立健康的微生态平衡系统,帮助消化吸收;开菲尔发酵乳中的微生物相互作用产生的酶类可激活免疫系统,提高人体免疫力,同时,开菲尔发酵乳中的微生物还产生大量的对人体有益的氨基酸,其中如α-氨基酸对心脑血管及肿瘤疾病有明显的预防功效;开菲尔菌种在发酵过程中产生一些嗜杀因子,整个发酵产品的pH值较低,大部分杂菌都难以在此低pH的环境下存活生长,因而具有抑菌作用;本发明产品包含了乳酸菌发酵的果蔬汁和kefir发酵乳,由于在发酵过程中,果蔬汁的pH值的变化不大,但是风味变化比较大,发酵后的酸味柔和圆润,从而改善了纯果蔬汁的风味和口感,更容易被消费者所接受。
具体实施方式
本发明人发现,将发酵果蔬汁与发酵乳按一定比例进行混合制成混合饮料后,牛乳可以提供丰富的钙和便于消化的优质动物蛋白,果蔬汁可以提供优质的膳食纤维,而不引入脂肪和胆固醇,从而实现高蛋白、低饱和脂肪酸、低胆固醇的营养特性,而且风味口感与单一的果蔬汁发酵与牛乳发酵有明显的差别,特色明显。
在本发明的方法中,所使用的食品添加剂包括食糖、稳定剂、螯合剂、酸味剂和香精。其中,所述食糖优选选自于白砂糖、原糖、绵白糖或赤砂糖中的一种或多种;所述稳定剂优选选自于羧甲基纤维素钠、海藻酸钠或黄原胶中的一种或多种;所述螯合剂优选选自于柠檬酸钠或磷酸二氢钠中的一种或者两种;所述的酸味剂优选选自于乳酸、柠檬酸或酒石酸中的一种或多种;和/或所述的香精香型优选选自于橙香型、葡萄香型、草莓香型、菠萝香型、哈蜜瓜香型、柠檬香型中的一种或多种。
在本发明的方法中,使用软化水配制饮料。本发明中,“软化水”是指硬度低于8度(即,按CaO计1L水中含有少于80mgCaO)的饮用水。
以下通过具体实施例来对本发明进行进一步的描述,本发明实施例中所使用的试验方法如无特殊说明,均为常规方法;所使用的乳酸菌等原料、试剂等,如无特殊说明,均为可从常规市购等商业途径所得的原料和试剂。
实施例
接下来,通过实施例对本发明进行进一步详细地说明,但本发明不仅限于这些实施例。
如无其它说明,在以下实施例中所使用的原料如下所列:苹果汁、胡萝卜汁、梨汁、葡萄汁由上海佳美提供,稳定剂、乳酸菌发酵剂(LH100,YO-MIX505)与kefir发酵剂(CHOOZIT Kefir)由杜邦公司提供;白砂糖由中粮屯河提供;柠檬酸由中粮生化提供。
实施例1:
将植物乳杆菌与瑞士乳杆菌、副干酪乳杆菌进行按1:0.3:0.4进行复配;使用复配后的发酵菌进行果蔬汁发酵。复合果蔬汁由苹果汁、胡萝卜汁、梨汁、葡萄汁制成,苹果汁与梨汁和葡萄汁混合汁(其中苹果汁与梨汁和葡萄汁的比例为2:2:1)与胡萝卜汁的比例为60:40。将混合果蔬汁调pH至4.5后进行巴氏杀菌,然后接种乳酸菌发酵剂进行发酵,发酵剂的添加量为1g/100mL,在37℃下发酵40h后备用。
将鲜奶净乳;标准化后进行巴氏杀菌,20MPa高压均质;135℃、3sUHT灭菌后冷却到45℃;接种Kefir发酵剂后在25℃下进行发酵;48h后加热处理,冷却后备用。
进一步将乳酸菌发酵果蔬汁与Kefir发酵乳的按1:0.2进行混合,加入8%白砂糖和0.15%的稳定剂,调节pH值至4.5,然后进行无菌灌装。
实施例2
将植物乳杆菌与瑞士乳杆菌、副干酪乳杆菌进行按1:0.3:0.5进行复配;将复配后的菌进行果蔬汁发酵。复合果蔬汁由苹果汁、胡萝卜汁、梨汁、葡萄汁制成(其中苹果汁与梨汁和葡萄汁的比例为2:2:1),苹果汁与梨汁和葡萄汁混合汁与胡萝卜汁的比例为65:35。将混合果蔬汁调pH至4.5后进行巴氏杀菌,然后接种乳酸菌发酵剂进行发酵,发酵剂的添加量为1g/100mL,在37℃下发酵40h后备用。
将鲜奶净乳;标准化后进行巴氏杀菌,20MPa高压均质;135℃、3sUHT灭菌后冷却到45℃;接种Kefir发酵剂后在25℃下进行发酵;48h后加热处理终止发酵,冷却后备用。
进一步将乳酸菌发酵果蔬汁与Kefir发酵乳的按1:0.4进行混合,加入8%白砂糖和0.15%的稳定剂,调节pH值至4.5,然后进行无菌灌装。
实施例3
将植物乳杆菌与瑞士乳杆菌、副干酪乳杆菌进行按1:0.2:0.5进行复配;将复配后的菌进行果蔬汁发酵。所选复合蔬菜汁由苹果汁、胡萝卜汁、梨汁、葡萄汁制成(其中苹果汁与梨汁和葡萄汁的比例为2:2:1),苹果汁与梨汁和葡萄汁混合汁与胡萝卜汁的比例为65:35。将混合果蔬汁调pH至4.5后进行巴氏杀菌,然后接种乳酸菌发酵剂进行发酵,发酵剂的添加量为1g/100mL,在37℃下发酵40h后备用。
将鲜奶净乳;标准化后进行巴氏杀菌,20MPa高压均质;135℃、3sUHT灭菌后冷却到45℃;接种Kefir发酵剂后在25℃下进行发酵;40h后加热处理,冷却后备用。
进一步将乳酸菌发酵果蔬汁与Kefir发酵乳的按1:0.5进行混合,加入8%白砂糖和0.15%的稳定剂,按照需求调节pH值至4.5,然后进行无菌灌装。
实施例4
将植物乳杆菌与瑞士乳杆菌、副干酪乳杆菌进行按1:0.2:0.3进行复配;将复配后的菌进行果蔬汁发酵。所选复合蔬菜汁由苹果汁、胡萝卜汁、梨汁、葡萄汁制成(其中苹果汁与梨汁和葡萄汁的比例为2:2:1),苹果汁与梨汁和葡萄汁混合汁与胡萝卜汁的比例为70:30。将混合果蔬汁调pH至4.5后进行巴氏杀菌,然后接种乳酸菌发酵剂进行发酵,发酵剂的添加量为1g/100mL,在37℃下,发酵40h后备用。
将鲜奶净乳;标准化后进行巴氏杀菌,20MPa高压均质;135℃、3sUHT灭菌后冷却到45℃;接种Kefir发酵剂后在25℃下进行发酵;40h后加热处理,冷却后备用。
进一步将乳酸菌发酵果蔬汁与Kefir发酵乳的按1:0.1进行混合,加入8%白砂糖和0.15%的稳定剂,调节pH值至4.5,然后进行无菌灌装。
效果例
将实施例4的混合发酵饮料提供给受试人员进行品尝。本产品在饮用时口感柔滑顺畅,有发酵果蔬汁的自然酸味,也有发酵乳的爽滑,还有果蔬发酵后特有的香气和发酵乳融合在一起的特殊气味。通过口感风味品尝实验,在进行实验的100人中,有90人表示口感好,非常接受,有10人表示口感可以接受。
Claims (10)
1.一种乳酸菌发酵果蔬汁与Kefir发酵乳混合饮料的制备方法,所述方法包括以下步骤:(1)对乳酸菌进行复配;(2)制备发酵果蔬汁;(3)制备Kefir发酵乳;(4)混合;(5)调味;(6)无菌灌装。
2.如权利要求1所述的方法,其中,所述混合饮料使用的原料包括果蔬汁、牛乳、食糖、稳定剂、螯合剂、酸味剂、香精和软化水,优选地,各原料的重量份数比为:果蔬汁:10~20份;牛乳:2~5份;食糖:5~10份;稳定剂:0.1~0.5份;螯合剂:0.01~0.05份;酸味剂:0.1~0.5份;香精:0.05~0.1份。
3.如权利要求2所述的方法,其中,所述果蔬汁包括选自苹果汁、梨汁、葡萄汁、芒果汁、荔枝汁和蓝莓汁的一种或多种果汁、以及选自胡萝卜汁、番茄汁和芹菜汁的一种或多种蔬菜汁,所述果汁与所述蔬菜汁的重量比为70:30-80:20。
4.如权利要求1所述的方法,其中,所述步骤(1)中,所述复配的乳酸菌包括瑞士乳杆菌、植物乳杆菌、副干酪乳杆菌、发酵乳杆菌、嗜酸乳杆菌中的2-4种;优选地,将植物乳杆菌与选自瑞士乳杆菌、副干酪乳杆菌、发酵乳杆菌、嗜酸乳杆菌中的一种或多种按1:0.5-1:2的比例进行复配,更优选使用植物乳杆菌与瑞士乳杆菌以及副干酪乳杆菌按1:0.2:0.3的比例进行复配。
5.如权利要求1所述的方法,其中,所述步骤(2)包括以下过程:(2-1)经混合获得复合果蔬汁;(2-2)调酸;(2-3)巴氏杀菌;(2-4)接种复配乳酸菌发酵剂;(2-5)发酵,所述发酵优选在37℃下进行36-40h;(2-6)发酵终止;(2-7)冷却、杀菌、灌装。
6.如权利要求1所述的方法,其中,所述步骤(3)包括以下过程:(3-1)鲜奶净乳;(3-2)标准化;(3-3)巴氏杀菌;(3-4)均质;(3-5)UHT灭菌,优选在135℃下进行3s,随后在优选45℃的温度下冷却;(3-6)接种Kefir发酵剂;(3-7)发酵;(3-8)发酵终止;(3-9)冷却、杀菌、灌装。
7.如权利要求6所述的方法,其中,所述均质步骤(3-4)在加压下进行,优选在20MPa下进行;所述发酵步骤(3-7)包括:添加食品发酵剂进行保温发酵,所述发酵在20-30℃、优选25℃下发酵30-50h,直至pH值为至3.5-4.5,优选4.0;和/或所述发酵步骤(3-6)中的所述Kefir发酵剂包含乳酸菌和酵母菌,所述乳酸菌和所述酵母菌的含量分别为0.5-3.0E+04/g,优选1.0E+04/g,所述Kefir发酵剂的接种量为2-3g/100L。
8.如权利要求1所述的方法,其中,所述步骤(4)中,乳酸菌发酵果蔬汁与Kefir发酵乳的混合比例为发酵果蔬汁:Kefir发酵乳的重量比为1:0.1-1:0.5,优选1:0.3。。
9.如权利要求2所述的方法,其满足下列条件的一种或多种:所述食糖选自于白砂糖、原糖、绵白糖或赤砂糖中的一种或多种;所述稳定剂选自于羧甲基纤维素钠、海藻酸钠或黄原胶中的一种或多种;所述螯合剂选自于柠檬酸钠或磷酸二氢钠中的一种或者两种;所述酸味剂选自于乳酸、柠檬酸或酒石酸中的一种或多种;和/或所述香精香型选自于橙香型、葡萄香型、草莓香型、菠萝香型、哈蜜瓜香型、柠檬香型中的一种或多种。
10.如权利要求1-9中任一项所述的方法制备的乳酸菌发酵果蔬汁与Kefir发酵乳混合饮料。
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