CN107156294A - 一种无糖全苦荞茶酸奶及其制备方法 - Google Patents
一种无糖全苦荞茶酸奶及其制备方法 Download PDFInfo
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Classifications
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- 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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- Food Science & Technology (AREA)
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种无糖全苦荞茶酸奶及其制备方法。本发明提供的无糖全苦荞茶酸奶以原料乳、苦荞茶超微细粉、非糖类甜味剂、稳定剂为原料,经配料制备、调配、过滤均质、杀菌、冷却、发酵、后熟等步骤制备而成。本发明采用非糖甜味剂代替蔗糖,既能降低产品的热值、更好配合苦荞茶降三高的保健功能;用苦荞茶超微细粉取代传统的苦荞茶汤为原料,并结合合适稳定剂解决了传统苦荞茶酸奶只利用茶汤而不能茶渣的问题,实现苦荞茶利用率的最大化,丰富了产品的营养价值。本发明具有酸奶、苦荞、益生菌、木糖醇的营养和保健功能,且不含蔗糖,除正常人可食用外,也适合糖尿病、高血脂、肥胖症等病人食用。
Description
技术领域
本发明涉及一种酸奶及其制备方法,特别涉及一种无糖全苦荞酸奶及其制备方法。
背景技术
随着高血糖、高血脂、高血压和肥胖病患者人数越来越多,消费者更加青睐无糖或低糖食品以及具有保健功能的食品。酸奶是以新鲜乳或复原乳为原料,经过巴氏杀菌后添加乳酸菌发酵剂发酵而制成的发酵乳制品。酸奶因其能改善肠道内环境,增强机体的免疫力等健康因素日益受到消费者的欢迎。然而目前市场上常见的酸奶含有大量的蔗糖,使不少消费者望而却步。
苦荞是食药兼优的粮食品种,被专家称之为21世纪人类健康保健食品的新粮源,越来越受到人们的喜爱。苦荞茶中含有黄酮类物质,其主要成分为芦丁,占总黄酮的70~90%,具有良好的保健作用。现代医学研究成果表明,苦荞茶具有降低胆固醇、降血糖、降血脂、增强人体免疫力和抗衰老等作用,其保健功能越来越受到人们的重视。热水冲泡后的苦荞茶渣营养成分丰富,总有机质含量高,其中脂肪、纤维素和蛋白质类成分含量与苦荞麦持平,基本没有损失,有很高的开发利用价值。然而,目前市场上苦荞茶酸奶还比较罕见,文献中少有的关于苦荞茶酸奶的制作工艺也是在酸奶原料中添加苦荞茶汁制成的,这种方法造成了苦荞茶茶渣中大量丰富营养成分的浪费。既含茶汤也含茶渣的全苦荞茶酸奶至今尚未见报道。究其原因,在于:(1)茶渣质地粗糙,影响酸奶口感;(2)茶渣颗粒大,稳定性不好,在酸奶中易沉淀分层。
木糖醇是一种天然、健康的甜味剂,其甜度可达到蔗糖的1.2倍,口感与蔗糖相似。与蔗糖相比,木糖醇又具有热值低、预防龋齿、不升高血糖、改善肝功能、促进增殖双歧菌等优势,被认为是减肥人群、儿童、糖尿病患者、三高人群、肝炎并发症病人等人群中饮食中蔗糖的理想替代品。
本发明利用超微粉碎技术将苦荞茶粉碎成苦荞茶超微细粉后作为酸奶的原料,不仅使制成的全苦荞茶酸奶口感细腻,而且配以优选的稳定剂解决了茶渣易分层的难题。同时,以木糖醇等非糖甜味剂代替白砂糖作为酸奶的甜味剂,制成的无糖全苦荞酸奶,热量低、苦荞茶风味浓郁、组织均匀、口感细腻、营养丰富且具有一定保健作用,不仅正常可以食用,而且也非常适合三高人群、减肥人群、儿童、糖尿病患者等人群食用,在市场上会具有广阔的市场前景。
发明内容
本发明所要解决的问题是解决现有技术中含有全苦荞茶的酸奶中存在的上述缺陷。本发明人通过深入研究,针对全苦荞的添加及蔗糖含量高的问题研发出了一整套无糖全苦荞酸奶的配方和工艺,解决了技术难题,提出了一种含有全苦荞茶的无糖酸奶及其制备方法。
本发明提供一种无糖全苦荞茶酸奶,由原料乳配以苦荞茶超微细粉、非糖甜味剂和稳定剂,经乳酸菌发酵剂发酵制成,其特征在于,其原料组成按重量份计,包括:原料乳900~1000 份;苦荞茶超微细粉20~30份;非糖甜味剂50~70份;稳定剂6~10份;乳酸菌发酵剂1份。
本发明的原料乳可以是鲜牛奶也可以是复原乳,复原乳就是用奶粉勾兑还原而成的牛乳。优选,鲜牛乳,其蛋白质≥2.8%,脂肪含量≥3.1%,非脂乳固体≥8.1%,以便达到发酵优质酸奶所需的条件和水平。
本发明的苦荞茶超微细粉是由市售的或由常规技术炒制的苦荞茶经超微粉碎处理后制得的超微细粉,其细度为1000~2000目,以便达到全苦荞酸奶细腻的口感和良好的稳定性要求。
本发明的非糖甜味剂是木糖醇50~60份、阿斯巴甜0.05~0.1份、安赛蜜0.05~0.1份的一种或几种的组合,其中木糖醇为必选项,另外两种为可选项,其总量为50~70份。
木糖醇甜度与蔗糖相当,食用时会在口中产生愉快的清凉感,具有不致龋且有防龋齿的作用,代谢不受胰岛素调节,在人体内代谢完全,热值为16.72kJ/g,可作为糖尿病人的热能源;阿斯巴甜和安赛蜜也是非糖甜味剂,甜度很高,用量较少,热值很小,不参与代谢过程,是制作无糖酸奶的良好甜味剂。
本发明使用这几种非糖类甜味剂代替蔗糖或含糖甜味剂,不仅可以降低糖度,适合不能摄取糖类的消费者饮用,而且保持了酸奶应有的甜度,从而不会因为不使用含糖,甜味剂导致酸奶口感的下降。
稳定剂在酸奶中的作用是增强和保持酸奶的良好特性,例如能增加酸奶的粘度和稠度,赋予酸奶粘滑适口的口感,保持产品良好的质地和提高产品的稳定性。目前,在酸奶生产中,常用的稳定剂有琼脂、明胶、瓜尔豆胶、刺槐豆胶、糊精、变性淀粉、海藻酸钠、羧甲基纤维素钠及其多种组合的复合稳定剂。
本发明中添加有苦荞茶超微细粉,避免了传统上只利用茶汤而导致的茶渣营养资源的浪费,提高了苦荞茶酸奶的营养价值,然而茶渣因以非水溶成分为主在酸奶中以发生沉淀分层,这一问题如得不到很好解决的话,会导致酸奶质地不均匀、下层口感粗糙等不利后果。
常用的稳定剂虽然可以在牛奶组成与自身之间形成网状的连接结构,达到酸奶的稳定,却无法对苦荞茶超微细粉形成“特殊保护”,因而不能解决因添加苦荞茶超微细粉而带来的诸多不利后果。
玉米变性淀粉是在天然玉米淀粉的基础上,为改善其性能、扩大其应用范围,利用物理、化学或酶法处理,从而改变淀粉的天然特性(如:糊化温度、热粘度及其稳定性、冻融稳定性、凝胶力、成膜性、透明性等),使其更适合于一定应用的要求。经我们反复试验,添加一定量的玉米变性淀粉能够很好地解决苦荞茶超微细粉在酸奶中分层的问题。如果再配以一定量果胶或明胶的组合,可以是全苦荞茶酸奶的口感更加细腻爽滑。
本发明的稳定剂是玉米变性淀粉5~10份、果胶0.2-0.5份、明胶0.2-0.5份的一种或几种的组合,其中玉米变性为必选项,另外两种为可选项,其总量为6~10份。
因此,本发明的创新之处在于使用玉米变性淀粉、果胶和明胶的组合作为本发明的稳定剂。稳定剂中,各成分的用量不是本发明的关键,只要使用它们之间的组合,均可以达到使本发明所述全苦荞茶酸奶既不分层又口感细腻的效果。
本发明的乳酸菌发酵剂含有保加利亚乳杆菌、嗜热链球菌、双歧杆菌、嗜酸乳杆菌和干酪乳杆菌的冻干菌粉,活性乳酸菌含量大于1010cfu/g,且保加利亚乳杆菌和嗜热链球菌比列为1∶1,两者总量占60%~80%。
本发明在普通酸奶特征菌种保加利亚乳杆菌和嗜热链球菌的基础上,在增加双歧杆菌、嗜酸乳杆菌和干酪乳杆菌三种益生菌,形成一定比例的组合菌种,作为本发明的发酵菌种,也可以一定程度上提高本发明酸奶的益生和保健效果。
本发明同时还提供了一种本发明无糖全苦荞茶酸奶的制备方法,包括以下步骤∶
(1)配料:将苦荞茶超微细粉、非糖甜味剂、稳定剂混合均匀后加入预热至50~55℃的原料乳中,搅拌使之混合均匀,形成料液;
(2)过滤、均质:将步骤(1)得到的料液经200目尼龙滤布过滤,然后预热至65~70℃进行均质,均质压力为18~22MPa;
(3)杀菌:将经步骤(2)均质好的料液,升温至85~95℃进行杀菌,杀菌时间5~15分钟;
(4)发酵:将经步骤(3)杀菌后的料液冷却到42~44℃,添加酸奶发酵剂进行发酵,发酵时间5~7小时,酸度达到70~80°T,料液形成表面光滑、质地均匀的酸奶;
(5)后熟:将经步骤(4)发酵好的酸奶至于4℃环境中冷却后熟12~24小时,即得到无糖全苦荞茶酸奶。
本发明的优点在于:使用了超微粉碎技术所制成的超微苦荞茶粉,其颗粒将普通苦荞茶更细腻,溶解性、分散性更好,再配以合适的稳定剂组合,很好地解决了目前全苦荞茶酸奶口感粗糙、苦荞茶颗粒易沉淀分层、组织状态差等问题;本发明无糖全苦荞茶酸奶使用非糖甜味剂代替蔗糖,因此,它也非常适合糖尿病、三高人群、肥胖人群等不适合过多摄入蔗糖的人士食用;本发明所选用的乳酸菌发酵剂含有多种益生菌,也提高了本发明酸奶的益生和保健效果。
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的说明。
实施例1
本实施例提供了一种无糖全苦荞茶酸奶,由以下原料组成:生鲜乳950份,苦荞茶超微细粉25份,木糖醇60份,阿斯巴甜0.06份,安赛蜜0.06份,玉米变性淀粉8份,果胶0.4份,明胶0.2份,乳酸菌发酵剂1份(活性乳酸菌含量大于1010cfu/g,保加利亚乳杆菌∶嗜热链球菌∶双歧杆菌∶嗜酸乳杆菌∶干酪乳杆菌=7∶7∶2∶2∶2)。
本实施例提供的无糖全苦荞茶酸奶是通过以下步骤制备的:
(1)配料:将苦荞茶超微细粉、非糖甜味剂、稳定剂混合均匀后加入预热至55℃的生鲜乳中,搅拌使之混合均匀,形成料液;
(2)过滤、均质:将步骤(1)得到的料液经200目尼龙滤布过滤,然后预热至68℃进行均质,均质压力为20MPa;
(3)杀菌:将经步骤(2)均质好的料液,升温至90℃进行杀菌,杀菌时间10分钟;
(4)发酵:将经步骤(3)杀菌后的料液冷却到43℃,添加酸奶发酵剂进行发酵,发酵时间7小时,酸度达到75°T,料液形成表面光滑、质地均匀的酸奶;
(5)后熟:将经步骤(4)发酵好的酸奶至于4℃环境中冷却后熟20小时,即得到无糖全苦荞茶酸奶。
实施例2
本实施例提供了一种无糖全苦荞茶酸奶,由以下原料组成:复原乳900份,苦荞茶超微细粉20份,木糖醇55份,阿斯巴甜0.05份,玉米变性淀粉6份,明胶0.4份,乳酸菌发酵剂1份(活性乳酸菌含量大于1010cfu/g,保加利亚乳杆菌∶嗜热链球菌∶双歧杆菌∶嗜酸乳杆菌∶干酪乳杆菌=8∶8∶1∶2∶1)。
本实施例提供的无糖全苦荞茶酸奶是通过以下步骤制备的:
(1)配料:将苦荞茶超微细粉、非糖甜味剂、稳定剂混合均匀后加入预热至52℃的生鲜乳中,搅拌使之混合均匀,形成料液;
(2)过滤、均质:将步骤(1)得到的料液经200目尼龙滤布过滤,然后预热至70℃进行均质,均质压力为22MPa;
(3)杀菌:将经步骤(2)均质好的料液,升温至85℃进行杀菌,杀菌时间15分钟;
(4)发酵:将经步骤(3)杀菌后的料液冷却到42℃,添加酸奶发酵剂进行发酵,发酵时间5小时,酸度达到80°T,料液形成表面光滑、质地均匀的酸奶;
(5)后熟:将经步骤(4)发酵好的酸奶至于4℃环境中冷却后熟12小时,即得到无糖全苦荞茶酸奶。
实施例3
本实施例提供了一种无糖全苦荞茶酸奶,由以下原料组成:生鲜乳1000份,苦荞茶超微细粉30份,木糖醇70份,玉米变性淀粉10份,乳酸菌发酵剂1份(活性乳酸菌含量大于1010cfu/g,保加利亚乳杆菌∶嗜热链球菌∶双歧杆菌∶嗜酸乳杆菌∶干酪乳杆菌=6∶6∶2∶3∶3)。
本实施例提供的无糖全苦荞茶酸奶是通过以下步骤制备的:
(1)配料:将苦荞茶超微细粉、非糖甜味剂、稳定剂混合均匀后加入预热至50℃的生鲜乳中,搅拌使之混合均匀,形成料液;
(2)过滤、均质:将步骤(1)得到的料液经200目尼龙滤布过滤,然后预热至65℃进行均质,均质压力为18MPa;
(3)杀菌:将经步骤(2)均质好的料液,升温至85℃进行杀菌,杀菌时间7分钟;
(4)发酵:将经步骤(3)杀菌后的料液冷却到44℃,添加酸奶发酵剂进行发酵,发酵时间6小时,酸度达到70°T,料液形成表面光滑、质地均匀的酸奶;
(5)后熟:将经步骤(4)发酵好的酸奶至于4℃环境中冷却后熟24小时,即得到无糖全苦荞茶酸奶。
Claims (2)
1.一种无糖全苦荞茶酸奶,由原料乳配以苦荞茶超微细粉、非糖甜味剂和稳定剂,经乳酸菌发酵剂发酵制成,其特征在于,该无糖全苦荞茶酸奶由以下重量份的原料制成:
原料乳 900~1000份
苦荞茶超微细粉 20~30份
非糖甜味剂 50~70份
稳定剂 6~10份
乳酸菌发酵剂 1份
其中所述的原料乳是鲜牛奶或复原乳,其蛋白质≥2.8%,脂肪含量≥3.1%,非脂乳固体≥8.1%;
所述的苦荞茶超微细粉是由炒制好的苦荞茶经超微粉碎处理制得的超微细粉,其细度为1000~2000目;
所述的非糖甜味剂是木糖醇50~70份、阿斯巴甜0.05~0.1份、安赛蜜0.05~0.1份的一种或一种的组合,其中木糖醇为必选项,另外两种为可选项,其总量为50~70份;
所述的稳定剂是玉米变性淀粉5~10份、果胶0.2-0.5份、明胶0.2-0.5份的一种或几种组合,其中玉米变性为必选项,另外两种为可选项,其总量为6~10份;
所述的乳酸菌发酵剂含有保加利亚乳杆菌、嗜热链球菌、双歧杆菌、嗜酸乳杆菌和干酪乳杆菌的冻干菌粉,活性乳酸菌含量大于1010cfu/g,且保加利亚乳杆菌和嗜热链球菌比列为1∶1,两者总量占60%~80%。
2.根据权利要求1所述的一种无糖全苦荞茶酸奶的制备方法,包括以下步骤:
(1)配料:将苦荞茶超微细粉、非糖甜味剂、稳定剂混合均匀后加入预热至50~55℃的原料乳中,搅拌使之混合均匀,形成料液;
(2)过滤、均质:将步骤(1)得到的料液经200目尼龙滤布过滤,然后预热至65~70℃进行均质,均质压力为18~22MPa;
(3)杀菌:将经步骤(2)均质好的料液,升温至85~95℃进行杀菌,杀菌时间5~15分钟;
(4)发酵:将经步骤(3)杀菌后的料液冷却到42~44℃,添加酸奶发酵剂进行发酵,发酵时间5~7小时,酸度达到70~80°T,料液形成表面光滑、质地均匀的酸奶;
(5)后熟:将经步骤(4)发酵好的酸奶至于4℃环境中冷却后熟12~24小时,即得到无糖全苦荞茶酸奶。
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CN108719469A (zh) * | 2018-04-24 | 2018-11-02 | 许昌学院 | 一种马齿苋酸奶 |
CN108770931A (zh) * | 2018-03-23 | 2018-11-09 | 贵州大学 | 一种苦荞-雪莲果酸奶的制作方法 |
CN109548874A (zh) * | 2017-09-26 | 2019-04-02 | 内蒙古伊利实业集团股份有限公司 | 一种双发酵活性乳酸菌红茶乳饮料及其制备方法 |
CN109730150A (zh) * | 2019-03-06 | 2019-05-10 | 四川环太生物科技股份有限公司 | 一种苦荞风味发酵酸奶及其制备方法 |
CN111955552A (zh) * | 2020-07-29 | 2020-11-20 | 杭州娃哈哈科技有限公司 | 一种热灌装pet瓶装无蔗糖坚果牛奶及其制备方法 |
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109548874A (zh) * | 2017-09-26 | 2019-04-02 | 内蒙古伊利实业集团股份有限公司 | 一种双发酵活性乳酸菌红茶乳饮料及其制备方法 |
CN108770931A (zh) * | 2018-03-23 | 2018-11-09 | 贵州大学 | 一种苦荞-雪莲果酸奶的制作方法 |
CN108719469A (zh) * | 2018-04-24 | 2018-11-02 | 许昌学院 | 一种马齿苋酸奶 |
CN109730150A (zh) * | 2019-03-06 | 2019-05-10 | 四川环太生物科技股份有限公司 | 一种苦荞风味发酵酸奶及其制备方法 |
CN111955552A (zh) * | 2020-07-29 | 2020-11-20 | 杭州娃哈哈科技有限公司 | 一种热灌装pet瓶装无蔗糖坚果牛奶及其制备方法 |
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