CN107223835A - 一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料及其制备方法 - Google Patents
一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料及其制备方法 Download PDFInfo
- Publication number
- CN107223835A CN107223835A CN201710511725.0A CN201710511725A CN107223835A CN 107223835 A CN107223835 A CN 107223835A CN 201710511725 A CN201710511725 A CN 201710511725A CN 107223835 A CN107223835 A CN 107223835A
- Authority
- CN
- China
- Prior art keywords
- parts
- protein isolate
- soybean protein
- modified soybean
- leben
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract description 59
- 235000019710 soybean protein Nutrition 0.000 title claims abstract description 59
- 239000000835 fiber Substances 0.000 title claims abstract description 53
- 235000020130 leben Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 102100026189 Beta-galactosidase Human genes 0.000 claims abstract description 27
- 108010059881 Lactase Proteins 0.000 claims abstract description 27
- 108010005774 beta-Galactosidase Proteins 0.000 claims abstract description 27
- 229940116108 lactase Drugs 0.000 claims abstract description 27
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 20
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 16
- 239000002562 thickening agent Substances 0.000 claims abstract description 16
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 13
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 12
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 12
- 244000057717 Streptococcus lactis Species 0.000 claims abstract description 12
- 235000014897 Streptococcus lactis Nutrition 0.000 claims abstract description 12
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 11
- 239000002131 composite material Substances 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 239000008101 lactose Substances 0.000 claims abstract description 11
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 239000008267 milk Substances 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 14
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 229940088598 enzyme Drugs 0.000 claims description 10
- 230000004048 modification Effects 0.000 claims description 10
- 238000012986 modification Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 235000020124 milk-based beverage Nutrition 0.000 claims description 9
- 108090000526 Papain Proteins 0.000 claims description 8
- 239000004365 Protease Substances 0.000 claims description 8
- 230000004913 activation Effects 0.000 claims description 8
- 229940055729 papain Drugs 0.000 claims description 8
- 235000019834 papain Nutrition 0.000 claims description 8
- 239000000758 substrate Substances 0.000 claims description 7
- 239000012530 fluid Substances 0.000 claims description 6
- 229920002148 Gellan gum Polymers 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 5
- 239000000216 gellan gum Substances 0.000 claims description 5
- 235000010492 gellan gum Nutrition 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 5
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- -1 sucrose fatty ester Chemical class 0.000 claims description 5
- 229920002907 Guar gum Polymers 0.000 claims description 4
- 230000001580 bacterial effect Effects 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 240000006439 Aspergillus oryzae Species 0.000 claims description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 3
- 244000285963 Kluyveromyces fragilis Species 0.000 claims description 3
- 235000014663 Kluyveromyces fragilis Nutrition 0.000 claims description 3
- 229920002752 Konjac Polymers 0.000 claims description 3
- 241000235649 Kluyveromyces Species 0.000 claims description 2
- 210000000481 breast Anatomy 0.000 claims description 2
- 108010089934 carbohydrase Proteins 0.000 claims description 2
- 241001478240 Coccus Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 235000013361 beverage Nutrition 0.000 abstract description 4
- 230000007812 deficiency Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 12
- 230000008569 process Effects 0.000 description 9
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 235000013325 dietary fiber Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 208000008589 Obesity Diseases 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002366 mineral element Substances 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 244000303965 Cyamopsis psoralioides Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010018473 Glycosuria Diseases 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 125000000539 amino acid group Chemical group 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000002657 fibrous material Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229920001206 natural gum Polymers 0.000 description 1
- 229920001184 polypeptide Chemical group 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000765 processed proteins & peptides Chemical group 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 239000002910 solid waste Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Biophysics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明提供一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料及其制备方法,涉及含乳饮料加工技术领域。所述添加改性大豆分离蛋白果蔬纤维发酵乳饮料由以下重量份的原料制成:复合果汁200‑300份、发酵蔬菜汁200‑300份、低聚乳糖40‑50份、可溶性纤维15‑30份、乳糖酶5‑10份、乳粉70‑120份、增稠剂10‑18份、乳化剂10‑18份、砂糖5‑10份、改性大豆分离蛋白50‑80份、水800‑1000份;所述发酵剂为干酪乳杆菌3‑5份、乳链球菌3‑5份。本发明克服了现有技术的不足,提高了大豆分离蛋白的乳化性、分散性及溶解性,饮料中添加有蔬菜汁、果汁、具有营养价值高、稳定性好、风味口感佳等优点。
Description
技术领域
本发明涉及含乳饮料加工技术领域,具体涉及一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料及其制备方法。
背景技术
随着食品工业的高速发展,现代社会对食品工业的依赖程度也逐步加深,但是饮食过度精细化及食品工业的过度加工,越来越暴露出可能影响人们健康和生活的潜在威胁:食品中的膳食纤维含量越来越少,同时原料得不到充分利用,造成极大的浪费;高糖高脂食品在人们日常饮食中占的比重越来越大,营养组成与结构不合理。而有资料显示,中国有9成以上的人存在偏食情况,尤其以低龄人群占多数。以上因素与肥胖症、高血脂、糖尿病、冠心病等疾病的发病率居高不下,关连程度极高。从而对现代食品工业回归,如何避免过度加工,提高食品中膳食纤维的含量,降低食品中糖类和脂类的使用量,而又不导致口感、组织形态的变劣,使人们乐于接受?如何使食品营养组成更合理、兼顾不同人群的营养需求?是现代社会对食品工业提出的新的要求。因而添加改性大豆蛋白及膳食纤维的食品日益得到了人们的重视。
改性大豆蛋白技术,指采用物理(如热、超声波、机械能等),化学(如化学试剂)和生物学(如酶制剂)等方法,使大豆蛋白氨基酸残基和多肽链发生某种变化,引起蛋白质大分子空间结构和理化性质改变,以改善其功能特性其溶解性、乳化性、起分散性与保水性等。膳食纤维是一种不能被人体消化的碳水化合物,分为非水溶性和水溶性纤维两大类。纤维素、半纤维素和木质素是3种常见的非水溶性纤维,存在于植物细胞壁中;而果胶和树胶等属于水溶性纤维,则存在于自然界的非纤维性物质中。膳食纤维对促进良好的消化和排泄固体废物有着举足轻重的作用。适量地补充纤维素,可使肠道中的食物增大变软,促进肠道蠕动,从而加快了排便速度,防止便秘和降低肠癌的风险。另外,纤维素还可调节血糖,有助预防糖尿病。又可以减少消化过程对脂肪的吸收,从而降低血液中胆固醇、甘油三脂的水平,防治高血压、心脑血管疾病的作用。
发明内容
针对现有技术不足,本发明提供一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料及其制备方法,提高了大豆分离蛋白的乳化性、分散性及溶解性,饮料中添加有蔬菜汁、果汁、具有营养价值高、稳定性好、风味口感佳等优点。
为实现以上目的,本发明的技术方案通过以下技术方案予以实现:
一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料,所述纤维的乳饮料由以下重量份的原料制成:复合果汁200-300份、发酵蔬菜汁200-300份、低聚乳糖40-50份、可溶性纤维15-30份、乳糖酶5-10份、乳粉70-120份、增稠剂10-18份、乳化剂10-18份、砂糖5-10份、改性大豆分离蛋白50-80份、水800-1000份、干酪乳杆菌3-5份、乳链球菌3-5份。
所述可溶性纤维为果胶、藻胶或魔芋。
所述乳糖酶为脆壁克鲁维酵母乳糖酶、黑曲酶乳糖酶、米曲酶乳糖酶、乳克鲁维酵母乳糖酶中的至少一种。
所述增稠剂为羧甲基纤维素钠、结冷胶、瓜尔豆胶、黄原胶中的至少一种。
所述乳化剂为单硬脂酸酯和蔗糖脂肪酸酯按照重量比1:1-2:1混合而成。
所述改性大豆分离蛋白为采用木瓜蛋白酶对大豆分离蛋白进行酶法水解改性,酶解条件为pH7.0、温度55℃、底物浓度3%、酶浓度12000U/mL、酶解3h。
所述发酵蔬菜汁通过进行杀菌处理,然后将发酵剂干酪乳杆菌和乳链球菌按比例加入容器,在温度28℃条件下发酵48h。
所述一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料的制备方法,其特征在于,包括以下步骤:
S1、按照重量份称取溶性纤维、复合果汁、乳粉各个原料;
S2、将水加热至60-85℃,加入低聚乳糖、增稠剂、乳化剂和砂糖搅拌均匀,得混合液A;
S3、将混合液A冷却至20-25℃,加入乳糖酶搅拌均匀,灭菌,得混合液B;
S4、将可加灭菌蔬菜汁入到步骤S3制备的混合液B中,得混合液C
S5、将大豆分离蛋白采用木瓜蛋白酶对进行酶法水解改性,酶解条件为pH7.0、温度55℃、底物浓度3%、酶浓度12000U/mL、酶解3h,得到改性大豆分离蛋白。
S6、将改性大豆分离蛋白加入到步骤S4制备的混合液C中,均质,加入发酵剂,28℃条件下发酵48h,得到发酵液D。
S7、将发酵液D装罐,灭菌,即可。
所述一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料的制备方法,其特征在于:在步骤S6中,所述发酵剂的活化步骤包括:将所述发酵剂中的菌株活化至少两次,使活菌数量为>106cfu/mL。
本发明提供一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料及其制备方法,与现有技术相比优点在于:
本发明一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料具有较好的口感、有较好的风味、品质和稳定性,经济价值高,添加改性大豆分离蛋白改善发酵乳饮料的溶解性、乳化性、起分散性与保水性;同时饮料中添加有蔬菜汁、果汁、具有营养价值高;采用干酪乳杆菌与乳链球菌发酵,风味口感极佳;该乳饮料低脂,保证优质乳蛋白供给的同时还具有防止肥胖、不引起血糖升高、促进矿物元素吸收等功效,是一种营养均衡、具有营养保健价值的休闲乳饮料产品。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面结合本发明实施例对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1:
本实施例一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料,所述纤维的乳饮料由以下重量份的原料制成:复合果汁230份、发酵蔬菜汁230份、低聚乳糖45份、可溶性纤维20份、乳糖酶5份、乳粉80份、增稠剂10份、乳化剂10份、砂糖7份、改性大豆分离蛋白60份、水800-份、干酪乳杆菌3份、乳链球菌3份;所述可溶性纤维为果胶;所述乳糖酶为脆壁克鲁维酵母乳糖酶;所述增稠剂为羧甲基纤维素钠、结冷胶和瓜尔豆胶;所述乳化剂为单硬脂酸酯和蔗糖脂肪酸酯按照重量比1:1混合而成;所述改性大豆分离蛋白为采用木瓜蛋白酶对大豆分离蛋白进行酶法水解改性,酶解条件为pH7.0、温度55℃、底物浓度3%、酶浓度12000U/mL、酶解3h;所述发酵蔬菜汁通过进行杀菌处理,然后将发酵剂干酪乳杆菌和乳链球菌按比例加入容器,在温度28℃条件下发酵48h。
所述一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料的制备方法,其特征在于,包括以下步骤:
S1、按照重量份称取溶性纤维、复合果汁、乳粉各个原料;
S2、将水加热至70℃,加入低聚乳糖、增稠剂、乳化剂和砂糖搅拌均匀,得混合液A;
S3、将混合液A冷却至20℃,加入乳糖酶搅拌均匀,灭菌,得混合液B;
S4、将可加灭菌蔬菜汁入到步骤S3制备的混合液B中,得混合液C
S5、将大豆分离蛋白采用木瓜蛋白酶对进行酶法水解改性,酶解条件为pH7.0、温度55℃、底物浓度3%、酶浓度12000U/mL、酶解3h,得到改性大豆分离蛋白。
S6、将改性大豆分离蛋白加入到步骤S4制备的混合液C中,均质,加入发酵剂,28℃条件下发酵48h,得到发酵液D。
S7、将发酵液D装罐,灭菌,即可。
在步骤S6中,所述发酵剂的活化步骤包括:将所述发酵剂中的菌株活化至少两次,使活菌数量为>106cfu/mL。
实施例2:
本实施例一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料,所述纤维的乳饮料由以下重量份的原料制成:复合果汁270份、发酵蔬菜汁270份、低聚乳糖60份、可溶性纤维17份、乳糖酶8份、乳粉80份、增稠剂15份、乳化剂15份、砂糖7份、改性大豆分离蛋白70份、水800份、干酪乳杆菌4份、乳链球菌4份;所述可溶性纤维为藻胶;所述乳糖酶为米曲酶乳糖酶和乳克鲁维酵母乳糖酶;所述增稠剂为羧甲基纤维素钠、结冷胶、瓜尔豆胶和黄原胶中;所述乳化剂为单硬脂酸酯和蔗糖脂肪酸酯按照重量比1.5:1混合而成;所述改性大豆分离蛋白为采用木瓜蛋白酶对大豆分离蛋白进行酶法水解改性,酶解条件为pH7.0、温度55℃、底物浓度3%、酶浓度12000U/mL、酶解3h;所述发酵蔬菜汁通过进行杀菌处理,然后将发酵剂干酪乳杆菌和乳链球菌按比例加入容器,在温度28℃条件下发酵48h。
本实施例一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料的制备方法,括以下步骤:
所述一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料的制备方法,其特征在于,包括以下步骤:
S1、按照重量份称取溶性纤维、复合果汁、乳粉各个原料;
S2、将水加热至75℃,加入低聚乳糖、增稠剂、乳化剂和砂糖搅拌均匀,得混合液A;
S3、将混合液A冷却至23℃,加入乳糖酶搅拌均匀,灭菌,得混合液B;
S4、将可加发酵蔬菜汁入到步骤S3制备的混合液B中,均质,装罐,灭菌,即可;在所述S4混合工序之后,包含对所述混合物料进行均质化处理的均质化处理工序。
在步骤S6中,所述发酵剂的活化步骤包括:将所述发酵剂中的菌株活化至少两次,使活菌数量为>106cfu/mL。
实施例3:
本实施例一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料,所述纤维的乳饮料由以下重量份的原料制成:复合果汁300份、发酵蔬菜汁300份、低聚乳糖50份、可溶性纤维30份、乳糖酶10份、乳粉90份、增稠剂18份、乳化剂15份、砂糖7份、改性大豆分离蛋白70份、水1000份、干酪乳杆菌4份、乳链球菌5份。;所述可溶性纤维为果胶、藻胶和魔芋;所述乳糖酶为脆壁克鲁维酵母乳糖酶和黑曲酶乳糖酶;所述增稠剂为羧甲基纤维素钠、结冷胶、瓜尔豆胶和黄原胶;所述乳化剂为单硬脂酸酯和蔗糖脂肪酸酯按照重量比2:1混合而成;所述改性大豆分离蛋白为采用木瓜蛋白酶对大豆分离蛋白进行酶法水解改性,酶解条件为pH7.0、温度55℃、底物浓度3%、酶浓度12000U/mL、酶解3h;所述发酵蔬菜汁通过进行杀菌处理,然后将发酵剂干酪乳杆菌和乳链球菌按比例加入容器,在温度28℃条件下发酵48h。
本实施例一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料的制备方法,括以下步骤:
所述一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料的制备方法,其特征在于,包括以下步骤:
S1、按照重量份称取溶性纤维、复合果汁、乳粉各个原料;
S2、将水加热至75℃,加入低聚乳糖、增稠剂、乳化剂和砂糖搅拌均匀,得混合液A;
S3、将混合液A冷却至25℃,加入乳糖酶搅拌均匀,灭菌,得混合液B;
S4、将可加发酵蔬菜汁入到步骤S3制备的混合液B中,均质,装罐,灭菌,即可;在所述S4混合工序之后,包含对所述混合物料进行均质化处理的均质化处理工序。
综上所述,本发明一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料具有较好的口感、有较好的风味、品质和稳定性,经济价值高,添加改性大豆分离蛋白改善发酵乳饮料的溶解性、乳化性、起分散性与保水性;同时饮料中添加有蔬菜汁、果汁、具有营养价值高;采用干酪乳杆菌与乳链球菌发酵,风味口感极佳;该乳饮料低脂,保证优质乳蛋白供给的同时还具有防止肥胖、不引起血糖升高、促进矿物元素吸收等功效,是一种营养均衡、具有营养保健价值的休闲乳饮料产品。
需要说明的是,以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (9)
1.一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料,其特征在于,所述纤维的乳饮料由以下重量份的原料制成:复合果汁200-300份、发酵蔬菜汁200-300份、低聚乳糖40-50份、可溶性纤维15-30份、乳糖酶5-10份、乳粉70-120份、增稠剂10-18份、乳化剂10-18份、砂糖5-10份、改性大豆分离蛋白50-80份、水800-1000份;所述发酵剂为干酪乳杆菌3-5份、乳链球菌3-5份。
2.根据权利要求1所述的一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料,其特征在于:所述可溶性纤维为果胶、藻胶或魔芋。
3.根据权利要求1所述的一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料,其特征在于:所述乳糖酶为脆壁克鲁维酵母乳糖酶、黑曲酶乳糖酶、米曲酶乳糖酶、乳克鲁维酵母乳糖酶中的至少一种。
4.根据权利要求1所述的一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料,其特征在于:所述增稠剂为羧甲基纤维素钠、结冷胶、瓜尔豆胶、黄原胶中的至少一种。
5.根据权利要求1所述的一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料,其特征在于:所述乳化剂为单硬脂酸酯和蔗糖脂肪酸酯按照重量比1:1-2:1混合而成。
6.根据权利要求1所述的一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料,其特征在于:所述改性大豆分离蛋白为采用木瓜蛋白酶对大豆分离蛋白进行酶法水解改性,酶解条件为pH7.0、温度55℃、底物浓度3%、酶浓度12000U/mL、酶解3h。
7.根据权利要求1所述的一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料,其特征在于:所述发酵蔬菜汁通过进行杀菌处理,然后将发酵剂干酪乳杆菌和乳链球菌按比例加入容器,在温度28℃条件下发酵48h。
8.一种如权利要求1-7任一所述一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料的制备方法,其特征在于,包括以下步骤:
S1、按照重量份称取溶性纤维、复合果汁、乳粉各个原料;
S2、将水加热至60-85℃,加入低聚乳糖、增稠剂、乳化剂和砂糖搅拌均匀,得混合液A;
S3、将混合液A冷却至20-25℃,加入乳糖酶搅拌均匀,灭菌,得混合液B;
S4、将可加灭菌蔬菜汁入到步骤S3制备的混合液B中,得混合液C
S5、将大豆分离蛋白采用木瓜蛋白酶对进行酶法水解改性,酶解条件为pH7.0、温度55℃、底物浓度3%、酶浓度12000U/mL、酶解3h,得到改性大豆分离蛋白。
S6、将改性大豆分离蛋白加入到步骤S4制备的混合液C中,均质,加入发酵剂,28℃条件下发酵48h,得到发酵液D
S7、将发酵液D装罐,灭菌,即可。
9.一种如权利要求8任一所述一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料的制备方法,其特征在于:在步骤S6中,所述发酵剂的活化步骤包括:将所述发酵剂中的菌株活化至少两次,使活菌数量为>106cfu/mL。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710511725.0A CN107223835A (zh) | 2017-06-29 | 2017-06-29 | 一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710511725.0A CN107223835A (zh) | 2017-06-29 | 2017-06-29 | 一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107223835A true CN107223835A (zh) | 2017-10-03 |
Family
ID=59935196
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710511725.0A Pending CN107223835A (zh) | 2017-06-29 | 2017-06-29 | 一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107223835A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109619185A (zh) * | 2018-10-25 | 2019-04-16 | 上海兰明食品科技有限公司 | 一种调理肠道菌群的功能饮料 |
CN112616935A (zh) * | 2020-12-30 | 2021-04-09 | 光明乳业股份有限公司 | 一种高蛋白豆基发酵乳及其制备方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102318677A (zh) * | 2011-08-16 | 2012-01-18 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种添加低聚木糖的调制乳饮料及其生产方法 |
CN103750458A (zh) * | 2014-01-08 | 2014-04-30 | 石家庄市兄弟伊兰食品配料有限公司 | 一种玫瑰复合果蔬汁发酵饮料及其制备方法 |
CN104351463A (zh) * | 2014-12-01 | 2015-02-18 | 黑龙江省大豆技术开发研究中心 | 提高大豆分离蛋白在酸性条件下乳化性能的方法及其产品 |
-
2017
- 2017-06-29 CN CN201710511725.0A patent/CN107223835A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102318677A (zh) * | 2011-08-16 | 2012-01-18 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种添加低聚木糖的调制乳饮料及其生产方法 |
CN103750458A (zh) * | 2014-01-08 | 2014-04-30 | 石家庄市兄弟伊兰食品配料有限公司 | 一种玫瑰复合果蔬汁发酵饮料及其制备方法 |
CN104351463A (zh) * | 2014-12-01 | 2015-02-18 | 黑龙江省大豆技术开发研究中心 | 提高大豆分离蛋白在酸性条件下乳化性能的方法及其产品 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109619185A (zh) * | 2018-10-25 | 2019-04-16 | 上海兰明食品科技有限公司 | 一种调理肠道菌群的功能饮料 |
CN112616935A (zh) * | 2020-12-30 | 2021-04-09 | 光明乳业股份有限公司 | 一种高蛋白豆基发酵乳及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102986893B (zh) | 一种菊芋大豆发酵饮料及其制备方法 | |
CN105192798B (zh) | 复合酵素饮料及其制备方法 | |
CN101336740B (zh) | 山药乳酸菌饮料及其制备方法 | |
CN110074193A (zh) | 一种植物基发酵酸奶稳定剂及其应用 | |
CN105285993A (zh) | 一种百香果酵素粉及其制备方法 | |
CN107307077A (zh) | 一种常温饮用型红枣谷物酸奶及其制备方法 | |
CN109259024A (zh) | 一种发酵椰子汁及其制备方法 | |
CN104365844B (zh) | 一种超微甜荞麦麸皮酸奶的制备方法 | |
CN105231224A (zh) | 一种髙纤浓缩椰浆的制备方法 | |
CN102429014A (zh) | 一种糯玉米乳饮料的制备方法 | |
CN102524775A (zh) | 一种灵芝孢子酒酿的制作方法 | |
CN103444869A (zh) | 杏鲍菇酸奶及其生产方法 | |
CN107223835A (zh) | 一种添加改性大豆分离蛋白果蔬纤维发酵乳饮料及其制备方法 | |
CN105211978A (zh) | 一种奇亚籽银耳保健乳酸饮料及其制备方法 | |
CN105145822A (zh) | 一种具有润肺止咳功效的银耳乳酸饮料及其制备方法 | |
CN107815388A (zh) | 一种柚子醋及其制备方法 | |
CN112868786A (zh) | 一种富含膳食纤维的无花果益生菌产品及其制备方法 | |
CN106070622A (zh) | 含微生物源多聚葡萄糖的酸奶及其制备方法 | |
CN103168852A (zh) | 一种含茯苓的红枣酸奶及其制备方法 | |
CN107173443A (zh) | 一种含有膳食纤维的低脂乳饮料及其制备方法 | |
CN109674002A (zh) | 一种纯种发酵米酸汤制备方法 | |
CN109329420A (zh) | 一种含羊肚菌的褐色搅拌酸奶及其制备方法 | |
CN104920613A (zh) | 一种银耳黑木耳乳酸发酵饮料 | |
CN109511849B (zh) | 一种调节肠道菌群的木薯汁饮料及其加工方法 | |
CN101336741A (zh) | 大豆纤维乳酸菌饮料及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171003 |