CN106942375A - 富硒黑玉米发酵乳酸谷物饮料 - Google Patents
富硒黑玉米发酵乳酸谷物饮料 Download PDFInfo
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- CN106942375A CN106942375A CN201710164482.8A CN201710164482A CN106942375A CN 106942375 A CN106942375 A CN 106942375A CN 201710164482 A CN201710164482 A CN 201710164482A CN 106942375 A CN106942375 A CN 106942375A
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Classifications
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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
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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
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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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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- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
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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
- A23C9/137—Thickening substances
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
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- Engineering & Computer Science (AREA)
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- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Health & Medical Sciences (AREA)
- Biophysics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种富硒黑玉米发酵乳酸谷物饮料。是属于粮食谷物饮料加工生产技术领域。由所述有机硒黑玉米胚VE营养保健谷物饮料。所述富硒黑玉米,绿豆胡萝卜,双歧杆菌发酵谷物饮料。所属富硒黑米黑糯玉米黑豆黑芝麻,四黑补肾谷物饮料组成。谷物饮料是饮料大家族的新品种。通过现代纳米超细微粉技术,可供直接饮用的,能够充分保留谷物中对人体健康有益的全部营养成分。同时既符合中国人传统的饮食习惯,又能满足当前人们快节奏的生活的营养补给需要,兼具有代餐功能。口感好,饮用方面营养吸收更充分全面,这种以谷物杂粮为主的饮料,将是未来饮料市场的发展方向。
Description
技术领域:
本发明公开了一种富硒黑玉米发酵乳谷物饮料,是属于饮料加工生产技术领域。
背景技术:
谷物饮料是根据粮食谷物,黑大米,黑豆,黑芝麻的特色香味和营养特色。采用酶解法纳米科技超细微粉碎技术而研制的一种谷物饮料。
谷物饮料是饮料大家族中的新品类,通过现代工艺,做成可直接饮用的产品,不仅能够充分保留谷物中对人体健康有益的营养成分,并且口感好,饮用更方便,吸收更容易。
谷物饮料既符合中国人传统的饮食习惯,也能满足当前人们快节奏生活的营养补给需求,并具有代餐功能,同时,谷物饮料更注重自然,注重健康,以谷物杂粮为原料开发的谷物饮料将是未来饮料市场的发展方向。
饮料是人们日常生活中不可少的生活物质。人离不开水,在人体内占55%~70%,如果人体失水20%就会有生命危险。水在人体内具有其它物质不可替代的作用,它担负着营养物质在人体内的运输和消化吸收任务。以及人体内废物的排除和体温的调节等作用,缺少了它,人将难以生存。因此,人们常需喝水。一个生理功能健全的人每天必须以各种方式摄入约5.5升的水,才能保证人体健康。
发明内容:
本发明的目的在于提供一种富硒黑玉米发酵乳酸谷物饮料。
本发明的技术解决方案是
1、一种富硒黑玉米发酵乳酸谷物饮料,其特征是:所述有机硒黑玉米胚VE营养保健谷物饮料,按下列质量份配比组成%
(一)生产工艺流程
乳酸菌种分离→活化→驯化→发酵剂→嫩黑糯玉米粒→浸渍→蒸煮→打浆→过滤→调配→杀菌→冷却→接种→发酵→均质→杀菌→冷却→成品
(二)操作要点
1.菌种的分离及活化
(1)菌种分离 采用MRS培养基从光明酸奶中分离保加利亚乳杆菌和嗜热链球菌,调培养基ph为6.2~6.4时分离嗜热链球菌,调培养基ph7.2~7.4时分离保加利亚乳杆菌,分离方法为平板划线法。
(2)菌种活化 用无菌水将脱脂乳调制成1.5%的乳液,以1/4罐装于已灭菌的试管中,塞好棉塞,经巴氏杀菌,冷却至40℃备用,用接种环接种42℃恒温培养至凝固,反复3~4次,使其充分活化。
(3)菌种的驯化 按1∶1比例将已活化的L.b和S.t接种到不同比例黑糯米原浆和脱脂乳的混合液中进行连续驯化传代。在驯化过程中要随时观察菌体形态,凝固效果,产酸量等,以便随时发现问题随时解决。
(4)发酵剂的制备和有机硒接种 在装有已灭菌到15%脱脂乳液的三角烧瓶中接种2%~3%的驯化菌种和硒元素,在42℃恒温培养至凝固,凝固后在0~5℃冰箱中保存和备用。2、糯玉米原浆的制备
(1)原料采收 黑糯玉米的采收期对本产品的质量起着重要的作用,最佳采用期在授粉后22~26天,此时籽粒体积最大,糖含量高,可掐出少许水。
(2)浸渍 常温下可浸渍24h。浸渍有利于黑糯玉米吸水膨胀,可缩短蒸煮时间。
(3)蒸煮 将静置好的原料在100℃下蒸煮60min。蒸煮的过程度以手捻玉米无硬芯为原则。
(4)打浆、过滤加7~8倍的水送入打浆机中进行打浆,得到的浆液用100目筛过滤粗渣。
(5)调配 加蔗糖水脱脂乳稳定剂进行调配,稳定剂和糖的添加一定要用温水融化,不可用沸水溶解。具体用料:脱脂乳量、蔗糖、水、脱脂乳和稳定剂采用复合稳定剂,其最佳配比是黄原胶CMC海藻酸钠按配比。
(6)均质均质压力为20~30MPa、均质3~4次。
(7)杀菌、冷却 杀菌温度为42℃,发酵时间3~5h。发酵结束后经过均质和冷却后即成为成品。
(三)成品质量指标
(1)感官指标 口感细腻,酸甜可口,均匀一致,但紫色有光泽,没有沉淀不分层,有糯玉米独特气味,有发酵香味。
(2)理化指标 可溶性固形物12%,总糖浓度为8%,ph为3.87总酸度为82度t。
(3)微生物指标,大肠杆菌和致病菌不得检出。
2、一种富硒黑玉米发酵乳酸谷物饮料,其特征是:所述富硒黑玉米绿豆胡萝卜双歧杆菌发酵谷物饮料,按下列质量份配比组成%
本方用黑玉米绿豆胡萝卜开发复合物饮料,既可消暑止渴,又可弥补我国居民膳食中赖氨酸,维生素及矿物质等营养成分的不足,具备多方面的保健功能。
(一)操作要点
(1)选料 黑玉米选呈紫黑的、饱满完整的子粒,绿豆选饱满完整,绿色鲜艳的籽粒,除去病虫害、霉变、破损、颜色不正、颗粒过小,未成熟粒。胡萝卜选优质胡萝卜,大小均等无病虫害,无霉变,无破损整滑的优质胡萝卜。
(2)浸泡 黑玉米用0.5%的硫酸钠、绿豆用0.5%碳酸氢钠在室温下均浸泡48h左右,均浸泡至子粒明显变软,膨胀完全,中心吸水充分为止,浸泡液用量以浸泡结束时浸泡液刚好能浸没子粒为宜。
(3)黑玉米焙烤 将黑玉米粒沥干水分,置微波炉内焙烤5min左右,至子粒大部分爆裂但不焦糊,产生浓郁香味为止。
(4)灭酶 80℃热水浸泡绿豆15min左右,纯化脂肪氯化镁。组织捣碎机使颗粒充分分散,细微均匀一为止。
(5)粗磨 绿豆与黑玉米分开磨浆,加子粒与5倍的水用组织捣碎机使颗粒充分分散细微均一为止。
(6)液化 因绿豆含有较多淀粉,液化、糖化黑玉米,绿豆均用无锡东亭酶制剂厂生产的耐高温。α-淀粉酶液化,液化条件PH6.3±0.2,温度90℃,钙离子80mg/kg,时间20~30min,至水解液遇碘不呈蓝色为止,每千克淀粉加0.5ml,酶。液化结束后升温至115℃进行灭酶。
(7)糖化 用进口糖化酶AMG150按其工艺条件进行糖化并灭酶。
(8)粗磨 绿豆与黑玉米分开磨浆,加子粒干重5倍的水,用组织捣碎机使颗粒充分分散,细微均一为止。
(9)按配方比调配 黑玉米,焦磷酸钠,绿豆胡萝卜,白砂糖,蔗糖,赖氨酸磷甲基纤维,脱脂奶b,柠檬酸,食盐,维生素c,蔗糖酯,黄原胶与琼脂,焦糖色素适量,加水调配至。(10)排气、杀菌、冷却热力排气至冷点温度达68℃后封罐,升温至122℃后,在121℃±1℃下维持15min,自然冷却至杀菌锅压力表回零,取出迅速分段冷却至45℃以下。
(二)培养基配制
1.脱脂牛奶培养基。
12%脱脂奶粉,6.9649×104帕压下灭菌十五分钟用于乳酸菌活化,加入0.2%生长促进剂,用于双歧杆菌活化。
2.液体培养基
牛肉膏4克,酵母膏2.5克,葡萄糖2克,蛋白陈5克,吐温80.1克,氯化钠5克,L-半胱氨酸盐酸盐0.5克。蒸馏水1000毫升,ph,6.8,~7.0帕压下灭菌15分钟,用于乳酸菌及双歧杆菌真菌培养,加入琼脂18克0.4%溴甲酚紫3毫升,可用于菌体平板技术。
3.种子培养液
25%胡萝卜汁,6.9649×104帕压下灭菌15分钟用于乳酸菌种制备,加入2%生长促进剂,同样条件灭菌用于双歧杆菌种子的制备。
种子培养液的准备方法:嗜热链球菌,保加利亚乳杆菌分别与奶管中活化2~3次,以1%的比例接种于液体培养基中。41℃培养12小时。将两菌的液体培养物的比例混合,以2%的比例接入种子液,于41℃培养7小时,ph达到4.1左右取出备用,此为乳酸菌混合种子液。
(四)接种培养
酵母富含蛋白质又是维生素b族的最好来源,实践已证明它是富集微量元素的良好载体。研发最多是富硒酵母,还有富其他元素酵母的研发应用,硒是公认的抗癌元素。又具有抗过氧化,提高免疫力,保护细胞膜等多种功效。
选用酿酒酵母通过逐级放大进行多级培养,先于三角瓶中用麦芽汁培养酵母,再于培养罐中用糖蜜进行培养。无机硒(Na2SeO3)的加入采用梯度加入法,使酵母菌充分吸收硒,将硒转化为以蛋白质形式结合的有机硒。
将双歧杆菌与深层奶管中活化2~3次以2%比例接入液体培养基中39℃,培养16小时,将此培养物以5%~7%的比例接入种子液,于39℃厌氧培养16小时,ph达4.2左右取出备用此为双歧杆菌种子液。
(五)胡萝卜双歧杆菌主要原辅料
胡萝卜嗜热链球菌,保加利亚乳杆菌双歧杆菌各适量。
方法1.预煮
将胡萝卜将按比例加水预煮,胡萝卜;水=1∶2,在100℃沸水中煮五分钟。
2加辅料
在胡萝卜浆中加入7%蔗糖、0.2%耐酸羚甲基纤维素钠、0.2%果胶、1%焦磷酸钠。
3.均质
采用18~22,兆帕压力均质。
4.杀菌
均质后在95℃下杀菌十分钟。
5.冷却
杀菌后冷却~37℃左右。
6.接种
接入2%乳酸菌种子液和5%双歧杆菌种子液。
7.培养
在39℃下培养8.5~9小时,发酵结束时饮料PH4.1左右,其中乳酸菌10^8~10^个/毫升,双歧杆菌10^7个/毫升左右。与黑玉米绿豆混合调配。
(六)质量标准
(1)发酵饮料均匀一致,色泽鲜艳。
(2)无致病菌,符合卫生要求。
3、富硒黑玉米发酵乳酸谷物饮料,其特征是:所述富硒黑玉糯米黑豆黑芝麻四黑补肾谷物饮料,按下列质量份配比组成%
本品以黑糯玉米,黑豆黑糯米,黑芝麻仙人掌汁为基料。配入脱脂乳粉等配料。可以加工功能性黑糯玉米黑豆黑糯米,黑芝麻仙人掌谷物保健饮料。
(一)操作要点
1.黑糯玉米浆的制备
(1)原料选用 黑糯玉米的采收期对加工起着重要的作用最佳采收期在授粉后22~26天,此时子粒体积达最大,含糖量高,胚乳粒壮将发硬子粒,可掐出少许水,选择子粒饱满地去除杂质。
(2)浸泡 常温下浸泡24h,浸泡有利于黑糯玉米吸水膨胀,可缩短蒸煮时间。
(3)蒸煮 蒸煮温度100℃,时间60min,蒸煮的程度以手捻玉米无硬芯为原则
(4)打浆 将蒸煮好的黑糯玉米加7~8倍的水打浆。
(5)过滤 用100目得纱布过滤除去粗渣,即得黑糯玉米浆。
2.仙人掌汁的制备
(1)原料的选用 选择嫩绿肉茎多的仙人掌,剔除刺和无用部分。
(2)清洗 由于仙人掌肉茎直接接触地面容易受到污染,所以要用清水冲洗数次,以便清洗干净。
(3)护色处理 将清洗过的仙人掌用90℃、1%的氯化钠溶液烫漂1min,再用0.1%维生素C+0.05%柠檬酸复合护色浸泡30min,捞出用水冲洗干净。
(4)脱涩处理 用1.1%β-CD(环状糊精)进行包埋,在打浆的过程中加入,仙人掌汁在低温下保温12h,色味脱除,略带酸味。
(5)打浆、过滤 把处理过的仙人掌切成3cm*1cm薄片,用打浆机打浆,得到青绿色的仙人掌汁。
3菌种的分离、驯化
(二)黑米乳制备
①筛选 选用籽粒饱满、粒度整齐、裂纹粒少的黑米,去除石子等杂质与瘪粒。
②烘烤 将黑米置于150℃烤箱,烘烤时间10min,使其散发除浓郁的米香味。
③浸泡 将烘烤后的黑米于60℃水中浸泡1h,至组织软化,浸泡时料水比1∶4。
④打浆 将浸泡至组织软化的黑米进行打浆,料水比1∶6。
⑤糊化 将制得的黑米乳液置于90℃恒温水浴锅中糊化20min,糊化时加水量为原料质量的12倍。
⑥酶处理 糊化完毕后冷却,加入α-淀粉酶和蛋白酶,在一定温度和时间下进行酶解。酶解分两个步骤:先用0.3%高温淀粉酶80℃酶解60min,再用0.2%碱性蛋白酶60℃酶解50min。
⑦灭酶 将酶解后的黑玉米乳升温至95℃,加热15min,使酶钝化。
⑧离心 灭酶后的黑米乳以4000r/min、离心15min,装瓶待用。
黑豆乳制备 选用籽粒饱满无虫害,无霉变颜色正常的黑豆,剔除石块等杂质,用水清洗除去表面灰尘,加入黑豆质量2.5~3.0倍的水浸泡12h。然后将浸泡好的黑豆采用8倍原料,质量、85℃的热水进行磨浆以去除豆腥味。过滤除去豆皮,磨制均一乳液,无明显颗粒。将磨浆所的乳液置于大容量离心机中进行离心4000r/min、离心15min,得澄清黑豆乳液,装瓶待用。
黑芝麻乳的制备 选用籽粒饱满的黑芝麻,去除杂质,至于是150℃烤箱烘烤。使其发出熟芝麻香味。加入黑芝麻质量2.5~3.0倍、15~20℃水中浸泡6~8h,随后采用8倍原料质量的水磨浆。将磨浆所得乳液以离心4000r/min、离心15min,得到均匀黑芝麻乳液,装瓶待用。复合饮料配制按照黑米乳∶黑豆乳∶黑芝麻乳=5∶2∶3的比例混合,并加入2倍水量、6%蔗糖,0.1%CMC-Na、0.5%海藻酸钠、0.12%黄原胶作为复合乳化剂。
均质 将料液在60℃、25MPa条件下进行两次均质处理。均质处理后立即脱气。
灌装 灭菌 均质后的饮料采用容积为100ml的玻璃瓶装后,立即在110℃杀菌30min。产品经过冷却检验,合格者即为成品。
下面结合实施例对本发明进一步说明
具体实施方法:
实施例1:一种富硒黑玉米发酵乳酸谷物饮料,其特征是:所述有机硒黑玉米胚VE营养保健谷物饮料,按下列质量份配比组成%
实施例2:一种富硒黑玉米发酵乳酸谷物饮料,其特征是:所述富硒黑玉米绿豆胡萝卜双歧杆菌发酵谷物饮料,按下列质量份配比组成%
实施例3:富硒黑玉米发酵乳酸谷物饮料,其特征是:所述富硒黑玉糯米黑豆黑芝麻四黑补肾谷物饮料,按下列质量份配比组成%
Claims (3)
1.一种富硒黑玉米发酵乳酸谷物饮料,其特征是:所述有机硒黑玉米胚VE营养保健谷物饮料,按下列质量份配比组成%
2.一种富硒黑玉米发酵乳酸谷物饮料,其特征是:所述富硒黑玉米绿豆胡萝卜双歧杆菌发酵谷物饮料,按下列质量份配比组成%
3.富硒黑玉米发酵乳酸谷物饮料,其特征是:所述富硒黑玉糯米黑豆黑芝麻四黑补肾谷物饮料,按下列质量份配比组成%
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