CN107156570A - 一种营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料的制备方法 - Google Patents
一种营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料的制备方法 Download PDFInfo
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Abstract
本发明公开了一种营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料的制备方法,将紫薯、玉米粒、芋头、山药、小米、黑米、绿豆和麦芽混合,获得混合原料,对混合原料进行加热处理、果胶酶酶解、纤维素酶酶解、淀粉酶酶解、蛋白酶酶解、美拉德反应、发酵、调味、均质,制得所述五谷杂粮乳酸菌饮料。本发明方法制得的乳酸菌饮料含有多种营养物质,营养均衡,具有保健功效,风味酸甜可口,具有五谷杂粮特殊的风味,且整体饮料在货架期内稳定性能好,不会发生沉淀,热量值低,不会给机体带来过多热量负担。
Description
技术领域
本发明属于饮料制品领域,具体涉及一种营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料的制备方法。
背景技术
随着生活水平的提高,为了获得更加健康的身体状态,获得更高的生活品质,人们对身体的健康养生越来越关注。为了响应广大消费者的这一需求,各类保健养生类产品层出不穷,包括保健药品、保健器械、保健类中药汤药、保健类食疗产品等渐渐出现在消费者的选择范围中。其中,因为食物不似药物会对人体产生一系列严重的不良副作用,消费者使用的安心感以及安全性能均较高,所以人们对食品类养生保健产品的关注度最高。
现有的食疗类养生保健产品主要多为养生粥、养生羹、养生糊类型的食品粗加工产品,这类食疗产品多数需要使用者进行熬、煮、炖、泡等二次加工工艺,才能够进行食用,食用不方便,具有一定的局限性。且更为关键的是这些养生食疗产品中的营养成分多还存在于食材组织细胞内部,在熬煮加工中仅有少部分溶出到汤料中,而人体对汤料中已经溶出的营养物质的吸收能力远大于存在于食物组织中的营养成分,这样的结果就导致人体对现有食疗产品中营养成分的吸收能力有限,少量食用并不能够达到良好的食疗保健效果,取得不了优异的保健效果。不仅如此,现有的养生食疗产品均为食品粗加工产物,即除了需要获取的保健功效成分外,还存在一系列淀粉、糖类物质、纤维素物质存在,增加了食疗产品的热量,对于广大爱美人士来说热量值过高而不敢过多食用,限制了这类食疗保健产品的销售空间。
乳酸菌饮料是以新鲜牛乳或乳制品为原料经过乳酸菌发酵而得到的饮料制品,乳酸菌饮料可以辅助治疗乳糖不耐症,对乳糖不耐症的消费者也能够进行食用,销售群体范围比鲜牛奶制品更加广泛,目前的乳酸菌饮料多数局限在纯牛乳发酵方面,鲜少有牛乳与其它植物原料一起混合后发酵的研究,究其原因可能是因为这样混合发酵会引起制得的乳酸菌饮料成品稳定性能差、容易发生沉淀问题。
发明内容
针对现有技术存在的上述不足,本发明提供一种营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料的制备方法,使该方法制得的乳酸菌饮料含有多种营养物质,营养均衡,风味酸甜可口,具有五谷杂粮特殊的风味,且整体饮料在货架期内稳定性能好,不会发生沉淀。
为了实现上述目的,本发明采用的技术方案如下:一种营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料的制备方法,包括如下步骤:
1)将紫薯、玉米粒、芋头、山药、小米、黑米、绿豆和麦芽混合,获得混合原料;
2)将所述混合原料于550~650W微波功率 、80~90℃下处理10~15 min,并进行破碎,获得混合熟料;
3)将所述混合熟料与水按照1 g:40~50 mL的质量体积比混合均匀,得到底物混合液,向所述底物混合液中加入果胶酶,于0.4~0.6MPa、40~50℃、pH4.0~4.5的条件下加热酶解20~25 min;
4)向步骤3)酶解后的溶液中纤维素酶,于60~65℃、pH5.0~6.0、300~400W超声波功率的条件下加热酶解30~40 min;
5)向步骤4)酶解后的溶液中加入α-淀粉酶和胰淀粉酶,于65~80℃、pH6.5~7.5条件下加热酶解45~65 min;
6)向步骤5)酶解后的溶液中加入菠萝蛋白酶和中性蛋白酶,于55~65℃、pH5.5~5.8的条件下加热酶解15~25 min后,过滤取滤液,得到酶解液;
7)向所述酶解液中添加半胱氨酸、缬氨酸、异亮氨酸、谷氨酸和赖氨酸,于400~500W超声波功率、90~100℃下加热反应60~80 min;
8)向步骤7)反应后的酶解液中加入鲜牛乳和蔗糖调和均匀,并进行灭菌处理,将灭菌处理后的溶液冷却至室温,得到混合发酵底物;
9)向步骤8)所述混合发酵底物中加入含有干酪乳杆菌、嗜热链球菌、保加利亚乳杆菌和青春双歧杆菌的复合菌液,于35~40℃下发酵培养12~16 h,收集发酵后的发酵液,将收集的发酵液于45~60MPa的均质压力下均质5~10 min,即制得所述营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料。
本发明独创性地提出了一种五谷杂粮乳酸菌饮料,拓宽了营养保健食疗的产品领域。其中,选用紫薯、玉米粒、芋头、山药、小米、黑米、绿豆和麦芽混合作为原料,使混合原料富含有多种维生素,尤其是维生素A、胡萝卜素、维生素B1和维生素B2,能够帮助改善消费者视力和皮肤的劣变情况,且该混合物中还富含有维生素C和维生素E,可以有效预防坏血病、口腔溃疡等症状的发生,混合物中还含有营养均衡的氨基酸和多种矿物质,能够帮助因运动或天气炎热大量出汗而导致内环境紊乱的机体迅速补充丢失的矿物质和维生素营养物质,特别地本发明组合物中硒含量、镁含量和谷胱甘肽含量高,具有清除体内多余自由基、整体具有一定抗肿瘤作用的功效。考虑到紫薯中含有氧化镁,单独食用可能会引起消化不良、胃胀气和胃酸等情况,本发明特别将麦芽、绿豆和玉米与紫薯复配混合,提高胃的消化能力,行气消食,避免胃酸和胃胀气现象发生,且绿豆中含有的磷脂酰胆碱还具有增进食欲的功效。多年来,五谷杂粮类饮料鲜少出现在市场上的原因是因为五谷杂粮制成的饮料难以保持稳定形状,溶液出现产品沉淀现象,针对该问题,本发明具体制备时先将原料蒸制处理降低原料中易致敏成分活性,再分别使用果胶酶和纤维素酶破坏原料中的果胶和细胞壁,降低果胶对细胞的粘连包裹作用,使细胞壁能够更充分被破坏,方便后续细胞内容物的溶出,并且果胶的破坏也降低了后续饮料制品在果胶的作用下容易发生沉淀的风险,本发明使用α-淀粉酶和胰淀粉酶复配对原料中支链淀粉和直链淀粉进行酶解,将淀粉酶解充分成为小分子糖类,利于人体消化吸收,也方便后续进行美拉德反应,为了使蛋白质的消化吸收率增强,本发明使用菠萝蛋白酶和中性蛋白酶复配将原料中的蛋白质分解为小分子肽类或氨基酸。为了解决用五谷杂粮与牛乳协同发酵可能会造成产品沉淀的问题,本发明通过美拉德反应使得发酵液中的黏蛋白氨基酸成分与还原糖发生反应生成稳定的美拉德反应产物,该反应产物分子量小、粒径小,在溶液体系中存在更加稳定,不似大分子量、大粒径的氨基酸和肽类物质容易发生沉淀,解决了五谷杂粮乳酸菌饮料稳定性的问题,本发明乳酸菌饮料经检测12个月储存期间内不会发生沉淀、浑浊现象。不仅如此,本发明美拉德反应还生成了类似烤乳酪、太妃糖风味的产物,增加了乳酸菌饮料的风味。本发明采用4种乳酸菌联合对发酵液进行发酵,发酵得到的饮料口感细腻、酸甜可口,具有紫薯、玉米和麦芽的混合香气,风味独佳,热量值仅为130千卡路里/250 mL,热量低,不会给消费者带来过多的热量负担。
进一步,步骤1)中将紫薯、芋头、山药、小米、黑米、玉米粒、绿豆和麦芽按照30~40:20~30:15~20:10~13:8~12:6~10:5~8:4~5的质量比混合。这样,可以使整体混合物性平,对机体进行温补,具有清除自由基、提高免疫力、改善贫血、降低血糖、降低血压的功效,保健功效更好。
进一步,步骤3)中所述果胶酶的添加质量为所述混合熟料质量的0.3~0.5%,所述果胶酶的酶活为20000~30000U/g。
进一步,步骤4)中所述纤维素酶的添加质量为所述混合熟料质量的0.05~0.1%;所述纤维素酶的酶活为10000~25000U/g。
进一步,所述α-淀粉酶和胰淀粉酶的总添加质量为所述混合熟料质量的0.2~0.4%,所述α-淀粉酶和胰淀粉酶的质量比为2~4:1。这样,可以使酶解后产生更多的小分子糖类和还原糖,便于人体消化吸收以及后续发生美拉德反应。
进一步,所述菠萝蛋白酶和中性蛋白酶的总添加质量为所述混合熟料质量的0.3~0.5%,所述菠萝蛋白酶和中性蛋白酶的质量比为1~3:1。这样酶解蛋白质效果更好,酶解产生的肽类物质更易于吸收,产生的氨基酸更适合进行后续美拉德反应,产生芳香类 产物。
作为优化,步骤7)中所述半胱氨酸、缬氨酸、异亮氨酸、谷氨酸、赖氨酸和酶解液的质量体积比为0.05~0.1 g:0.03~0.05g:0.02~0.04 g:0.02~0.03 g:0.005~0.01 g:100mL。这样的配比,不仅使美拉德反应产物具有优良的风味,且产物的色泽金黄,赋予饮料更好的外观色泽。
作为优化,步骤8)中所述鲜牛乳、蔗糖和酶解液的质量体积比为15~20 g:10~15g:100 mL。这样的条件,使得发酵效果更好,发酵产物口感柔顺,口味不酸涩。
作为优化,步骤9)中所述复合菌液与所述混合发酵底物的质量比为5~8:1000;其中,所述复合菌液中含有干酪乳杆菌1×109个/mL,嗜热链球菌1×107个/mL,保加利亚乳杆菌1×104个/mL,青春双歧杆菌1×103个/mL。
作为优化,向步骤9)均质后的均质发酵液中添加芋头多糖和紫甘蓝花青素,即制得所述营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料;其中,芋头多糖、紫甘蓝花青素和均质发酵液的质量体积比为10~20 mg:5~10 mg:100 mL。这样,可以赋予本发明乳酸菌饮料以抗氧化、延长保质期、降血脂的功效。
与现有的技术相比,本发明具有如下有益效果:
1、本发明选用紫薯、玉米粒、芋头、山药、小米、黑米、绿豆和麦芽混合作为原料,使混合原料富含有多种维生素,尤其是维生素A、胡萝卜素、维生素B1和维生素B2,能够帮助改善消费者视力和皮肤的劣变情况,且该混合物中还富含有维生素C和维生素E,可以有效预防坏血病、口腔溃疡等症状的发生,混合物中还含有营养均衡的氨基酸和多种矿物质,能够帮助因运动或天气炎热大量出汗而导致内环境紊乱的机体迅速补充丢失的矿物质和维生素营养物质,特别地本发明组合物中硒含量、镁含量和谷胱甘肽含量高,具有清除体内多余自由基、整体具有一定抗肿瘤作用的功效。
2、考虑到紫薯中含有氧化镁,单独食用可能会引起消化不良、胃胀气和胃酸等情况,本发明特别将麦芽、绿豆和玉米与紫薯复配混合,提高胃的消化能力,行气消食,避免胃酸和胃胀气现象发生,且绿豆中含有的磷脂酰胆碱还具有增进食欲的功效。
3、为了解决用五谷杂粮与牛乳协同发酵可能会造成产品沉淀的问题,本发明通过美拉德反应使得发酵液中的黏蛋白氨基酸成分与还原糖发生反应生成稳定的美拉德反应产物,该反应产物分子量小、粒径小,在溶液体系中存在更加稳定,不似大分子量、大粒径的氨基酸和肽类物质容易发生沉淀,解决了五谷杂粮乳酸菌饮料稳定性的问题,本发明乳酸菌饮料经检测12个月储存期间内不会发生沉淀、浑浊现象。
4、本发明美拉德反应还生成了类似烤乳酪、太妃糖风味的产物,增加了乳酸菌饮料的风味,采用4种乳酸菌联合对发酵液进行发酵,发酵得到的饮料口感细腻、酸甜可口,具有紫薯、玉米和麦芽的混合香气,风味独佳,色泽金黄,视觉感官好。
5、本发明五谷杂粮乳酸菌饮料热量值仅为130千卡路里/250 mL,热量低,不会给消费者带来过多的热量负担。
6、本发明五谷杂粮乳酸菌饮料具有清除自由基、提高免疫力、改善贫血、降低血糖、降低血压的功效,具有良好的保健功效。
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说明。
实施例1
一种营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料的制备方法,包括如下步骤:
1)将紫薯、芋头、山药、小米、黑米、玉米粒、绿豆和麦芽按照30:20:15:10:8:6:5:4的质量比混合,获得混合原料;
2)将所述混合原料于550W微波功率 、80℃下处理10 min,并进行破碎,获得混合熟料;
3)将所述混合熟料与水按照1 g:40 mL的质量体积比混合均匀,得到底物混合液,向所述底物混合液中加入果胶酶,于0.4MPa、40℃、pH4.0的条件下加热酶解20min;所述果胶酶的添加质量为所述混合熟料质量的0.3%,所述果胶酶的酶活为20000U/g;
4)向步骤3)酶解后的溶液中纤维素酶,于60℃、pH5.0、300W超声波功率的条件下加热酶解30 min;所述纤维素酶的添加质量为所述混合熟料质量的0.05%;所述纤维素酶的酶活为10000U/g;
5)向步骤4)酶解后的溶液中加入α-淀粉酶和胰淀粉酶,于65℃、pH6.5条件下加热酶解45 min;所述α-淀粉酶和胰淀粉酶的总添加质量为所述混合熟料质量的0.2%,所述α-淀粉酶和胰淀粉酶的质量比为2:1;
6)向步骤5)酶解后的溶液中加入菠萝蛋白酶和中性蛋白酶,于55℃、pH5.5的条件下加热酶解15 min后,过滤取滤液,得到酶解液;所述菠萝蛋白酶和中性蛋白酶的总添加质量为所述混合熟料质量的0.3%,所述菠萝蛋白酶和中性蛋白酶的质量比为1:1;
7)向所述酶解液中添加半胱氨酸、缬氨酸、异亮氨酸、谷氨酸和赖氨酸,于400W超声波功率、90℃下加热反应60 min;所述半胱氨酸、缬氨酸、异亮氨酸、谷氨酸、赖氨酸和酶解液的质量体积比为0.05 g:0.03g:0.02 g:0.02 g:0.005 g:100 mL;
8)向步骤7)反应后的酶解液中加入鲜牛乳和蔗糖调和均匀,并进行灭菌处理,将灭菌处理后的溶液冷却至室温,得到混合发酵底物;所述鲜牛乳、蔗糖和酶解液的质量体积比为15 g:10 g:100 mL;
9)向步骤8)所述混合发酵底物中加入含有干酪乳杆菌、嗜热链球菌、保加利亚乳杆菌和青春双歧杆菌的复合菌液,于35℃下发酵培养12 h,收集发酵后的发酵液,将收集的发酵液于45MPa的均质压力下均质5 min,即制得所述营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料;所述复合菌液与所述混合发酵底物的质量比为5:1000;其中,所述复合菌液中含有干酪乳杆菌1×109个/mL,嗜热链球菌1×107个/mL,保加利亚乳杆菌1×104个/mL,青春双歧杆菌1×103个/mL。
本实施例制得的乳酸菌饮料酸甜可口,有淡淡的紫薯和玉米味道,色泽为浅褐色,味觉和视觉的感官效果好。本实施例乳酸菌饮料稳定性好,经试验检测存放12个月也不会产生沉淀和浑浊等不稳定现象。经测定,本实施例乳酸菌饮料热量为150千卡/250 g,热量低,不会带来热量过盛问题。高血压患者每天饮用本实施例乳酸菌饮料250 g,长期饮用6个月,血压有所下降,血压值比较稳定,带来了一定的保健功效。
实施例2
一种营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料的制备方法,包括如下步骤:
1)将紫薯、芋头、山药、小米、黑米、玉米粒、绿豆和麦芽按照35:24:18:11:10:7:6:4的质量比混合,获得混合原料;
2)将所述混合原料于600W微波功率 、85℃下处理13 min,并进行破碎,获得混合熟料;
3)将所述混合熟料与水按照1 g:45 mL的质量体积比混合均匀,得到底物混合液,向所述底物混合液中加入果胶酶,于0.5MPa、45℃、pH4.0的条件下加热酶解22min;所述果胶酶的添加质量为所述混合熟料质量的0.4%,所述果胶酶的酶活为25000 U/g;
4)向步骤3)酶解后的溶液中纤维素酶,于62℃、pH5.5、350W超声波功率的条件下加热酶解35 min;所述纤维素酶的添加质量为所述混合熟料质量的0.05%;所述纤维素酶的酶活为20000U/g;
5)向步骤4)酶解后的溶液中加入α-淀粉酶和胰淀粉酶,于70℃、pH7.0条件下加热酶解50 min;所述α-淀粉酶和胰淀粉酶的总添加质量为所述混合熟料质量的0.3%,所述α-淀粉酶和胰淀粉酶的质量比为3:1;
6)向步骤5)酶解后的溶液中加入菠萝蛋白酶和中性蛋白酶,于60℃、pH5.5的条件下加热酶解20 min后,过滤取滤液,得到酶解液;所述菠萝蛋白酶和中性蛋白酶的总添加质量为所述混合熟料质量的0.4%,所述菠萝蛋白酶和中性蛋白酶的质量比为2:1;
7)向所述酶解液中添加半胱氨酸、缬氨酸、异亮氨酸、谷氨酸和赖氨酸,于450W超声波功率、95℃下加热反应70 min;所述半胱氨酸、缬氨酸、异亮氨酸、谷氨酸、赖氨酸和酶解液的质量体积比为0.08 g:0.03g:0.03 g:0.03g:0.008 g:100 mL;
8)向步骤7)反应后的酶解液中加入鲜牛乳和蔗糖调和均匀,并进行灭菌处理,将灭菌处理后的溶液冷却至室温,得到混合发酵底物;所述鲜牛乳、蔗糖和酶解液的质量体积比为17 g:13 g:100 mL;
9)向步骤8)所述混合发酵底物中加入含有干酪乳杆菌、嗜热链球菌、保加利亚乳杆菌和青春双歧杆菌的复合菌液,于38℃下发酵培养14 h,收集发酵后的发酵液,将收集的发酵液于50MPa的均质压力下均质8 min,即制得所述营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料;所述复合菌液与所述混合发酵底物的质量比为7:1000;其中,所述复合菌液中含有干酪乳杆菌1×109个/mL,嗜热链球菌1×107个/mL,保加利亚乳杆菌1×104个/mL,青春双歧杆菌1×103个/mL。
本实施例制得的乳酸菌饮料酸甜可口,有淡淡的紫薯和麦芽的味道,色泽为浅金黄色,味觉和视觉的感官效果好。本实施例乳酸菌饮料稳定性好,经试验检测存放11个月也不会产生沉淀和浑浊等不稳定现象。经测定,本实施例乳酸菌饮料热量为143千卡/250 g,热量低,不会带来热量过盛问题。高血糖患者每天饮用本实施例乳酸菌饮料250 g,长期饮用8个月,血糖值稳定性好,降低了血糖忽高忽低带来的休克风险,带来了一定的保健功效。
实施例3
一种营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料的制备方法,包括如下步骤:
1)将紫薯、芋头、山药、小米、黑米、玉米粒、绿豆和麦芽按照40:30:20:13: 12:10:8:5的质量比混合,获得混合原料;
2)将所述混合原料于650W微波功率 、90℃下处理15 min,并进行破碎,获得混合熟料;
3)将所述混合熟料与水按照1 g:50 mL的质量体积比混合均匀,得到底物混合液,向所述底物混合液中加入果胶酶,于0.6MPa、50℃、pH4.5的条件下加热酶解25 min;所述果胶酶的添加质量为所述混合熟料质量的0.5%,所述果胶酶的酶活为30000U/g;
4)向步骤3)酶解后的溶液中纤维素酶,于65℃、pH6.0、400W超声波功率的条件下加热酶解40 min;所述纤维素酶的添加质量为所述混合熟料质量的0.1%;所述纤维素酶的酶活为25000U/g;
5)向步骤4)酶解后的溶液中加入α-淀粉酶和胰淀粉酶,于80℃、pH7.5条件下加热酶解65 min;所述α-淀粉酶和胰淀粉酶的总添加质量为所述混合熟料质量的0.4%,所述α-淀粉酶和胰淀粉酶的质量比为4:1;
6)向步骤5)酶解后的溶液中加入菠萝蛋白酶和中性蛋白酶,于65℃、pH5.8的条件下加热酶解25 min后,过滤取滤液,得到酶解液;所述菠萝蛋白酶和中性蛋白酶的总添加质量为所述混合熟料质量的0.5%,所述菠萝蛋白酶和中性蛋白酶的质量比为3:1;
7)向所述酶解液中添加半胱氨酸、缬氨酸、异亮氨酸、谷氨酸和赖氨酸,于500W超声波功率、100℃下加热反应80 min;所述半胱氨酸、缬氨酸、异亮氨酸、谷氨酸、赖氨酸和酶解液的质量体积比为0.1 g:0.05g:0.04 g:0.03 g:0.01 g:100 mL;
8)向步骤7)反应后的酶解液中加入鲜牛乳和蔗糖调和均匀,并进行灭菌处理,将灭菌处理后的溶液冷却至室温,得到混合发酵底物;所述鲜牛乳、蔗糖和酶解液的质量体积比为20 g:15 g:100 mL;
9)向步骤8)所述混合发酵底物中加入含有干酪乳杆菌、嗜热链球菌、保加利亚乳杆菌和青春双歧杆菌的复合菌液,于40℃下发酵培养16 h,收集发酵后的发酵液,将收集的发酵液于60MPa的均质压力下均质10 min,向均质后的均质发酵液中添加芋头多糖和紫甘蓝花青素,即制得所述营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料;所述复合菌液与所述混合发酵底物的质量比为8:1000;其中,所述复合菌液中含有干酪乳杆菌1×109个/mL,嗜热链球菌1×107个/mL,保加利亚乳杆菌1×104个/mL,青春双歧杆菌1×103个/mL;芋头多糖、紫甘蓝花青素和均质发酵液的质量体积比为20 mg:10 mg:100 mL。所述芋头多糖和紫甘蓝花青素按照现有提取方法获得。
本实施例制得的乳酸菌饮料酸甜可口,有淡淡的紫薯和玉米味道,色泽为浅褐色,味觉和视觉的感官效果好。本实施例乳酸菌饮料稳定性好,经试验检测存放12个月也不会产生沉淀和浑浊等不稳定现象。经测定,本实施例乳酸菌饮料热量为120千卡/250 g,热量低,不会带来热量过盛问题。每天饮用本实施例乳酸菌饮料250 g,长期饮用5个月,明显感到抵抗力增强,不容易感冒、感染病毒,贫血者长期饮用本实施例乳酸菌饮料面色变得红润有血色,指甲也由浅粉色变为深肉粉色,贫血情况有所改善。
本发明的上述实施例仅仅是为说明本发明所作的举例,而并非是对本发明的实施方式的限定。对于所属领域的普通技术人员来说,在上述说明的基础上还可以做出其他不同形式的变化和变动。这里无法对所有的实施方式予以穷举。凡是属于本发明的技术方案所引申出的显而易见的变化或变动仍处于本发明的保护范围之列。
Claims (10)
1.一种营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料的制备方法,其特征在于,包括如下步骤:
1)将紫薯、玉米粒、芋头、山药、小米、黑米、绿豆和麦芽混合,获得混合原料;
2)将所述混合原料于550~650W微波功率 、80~90℃下处理10~15 min,并进行破碎,获得混合熟料;
3)将所述混合熟料与水按照1 g:40~50 mL的质量体积比混合均匀,得到底物混合液,向所述底物混合液中加入果胶酶,于0.4~0.6MPa、40~50℃、pH4.0~4.5的条件下加热酶解20~25 min;
4)向步骤3)酶解后的溶液中纤维素酶,于60~65℃、pH5.0~6.0、300~400W超声波功率的条件下加热酶解30~40 min;
5)向步骤4)酶解后的溶液中加入α-淀粉酶和胰淀粉酶,于65~80℃、pH6.5~7.5条件下加热酶解45~65 min;
6)向步骤5)酶解后的溶液中加入菠萝蛋白酶和中性蛋白酶,于55~65℃、pH5.5~5.8的条件下加热酶解15~25 min后,过滤取滤液,得到酶解液;
7)向所述酶解液中添加半胱氨酸、缬氨酸、异亮氨酸、谷氨酸和赖氨酸,于400~500W超声波功率、90~100℃下加热反应60~80 min;
8)向步骤7)反应后的酶解液中加入鲜牛乳和蔗糖调和均匀,并进行灭菌处理,将灭菌处理后的溶液冷却至室温,得到混合发酵底物;
9)向步骤8)所述混合发酵底物中加入含有干酪乳杆菌、嗜热链球菌、保加利亚乳杆菌和青春双歧杆菌的复合菌液,于35~40℃下发酵培养12~16 h,收集发酵后的发酵液,将收集的发酵液于45~60MPa的均质压力下均质5~10 min,即制得所述营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料。
2.根据权利要求1所述营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料的制备方法,其特征在于,步骤1)中将紫薯、芋头、山药、小米、黑米、玉米粒、绿豆和麦芽按照30~40:20~30:15~20:10~13:8~12:6~10:5~8:4~5的质量比混合。
3.根据权利要求1所述营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料的制备方法,其特征在于,步骤3)中所述果胶酶的添加质量为所述混合熟料质量的0.3~0.5%,所述果胶酶的酶活为20000~30000U/g。
4.根据权利要求1所述营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料的制备方法,其特征在于,步骤4)中所述纤维素酶的添加质量为所述混合熟料质量的0.05~0.1%;所述纤维素酶的酶活为10000~25000U/g。
5.根据权利要求1所述营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料的制备方法,其特征在于,所述α-淀粉酶和胰淀粉酶的总添加质量为所述混合熟料质量的0.2~0.4%,所述α-淀粉酶和胰淀粉酶的质量比为2~4:1。
6.根据权利要求1所述营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料的制备方法,其特征在于,所述菠萝蛋白酶和中性蛋白酶的总添加质量为所述混合熟料质量的0.3~0.5%,所述菠萝蛋白酶和中性蛋白酶的质量比为1~3:1。
7.根据权利要求1所述营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料的制备方法,其特征在于,步骤7)中所述半胱氨酸、缬氨酸、异亮氨酸、谷氨酸、赖氨酸和酶解液的质量体积比为0.05~0.1 g:0.03~0.05g:0.02~0.04 g:0.02~0.03 g:0.005~0.01 g:100 mL。
8.根据权利要求1所述营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料的制备方法,其特征在于,步骤8)中所述鲜牛乳、蔗糖和酶解液的质量体积比为15~20g:10~15 g:100 mL。
9.根据权利要求1所述营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料的制备方法,其特征在于,步骤9)中所述复合菌液与所述混合发酵底物的质量比为5~8:1000;其中,所述复合菌液中含有干酪乳杆菌1×109个/mL,嗜热链球菌1×107个/mL,保加利亚乳杆菌1×104个/mL,青春双歧杆菌1×103个/mL。
10.根据权利要求1所述营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料的制备方法,其特征在于,向步骤9)均质后的均质发酵液中添加芋头多糖和紫甘蓝花青素,即制得所述营养价值高、热量低、风味绝佳、稳定性能好的五谷杂粮乳酸菌饮料;其中,芋头多糖、紫甘蓝花青素和均质发酵液的质量体积比为10~20 mg:5~10 mg:100 mL。
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CN114365843A (zh) * | 2022-01-27 | 2022-04-19 | 天津市宝恒生物科技有限公司 | 一种富含氨基酸的五谷酵粉及其制备方法和应用 |
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CN114365843A (zh) * | 2022-01-27 | 2022-04-19 | 天津市宝恒生物科技有限公司 | 一种富含氨基酸的五谷酵粉及其制备方法和应用 |
CN114365843B (zh) * | 2022-01-27 | 2023-09-08 | 天津市宝恒生物科技有限公司 | 一种富含氨基酸的五谷酵粉及其制备方法和应用 |
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