CN107307083A - A kind of oat taste milk probiotics companion and preparation method thereof - Google Patents
A kind of oat taste milk probiotics companion and preparation method thereof Download PDFInfo
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- CN107307083A CN107307083A CN201710611503.6A CN201710611503A CN107307083A CN 107307083 A CN107307083 A CN 107307083A CN 201710611503 A CN201710611503 A CN 201710611503A CN 107307083 A CN107307083 A CN 107307083A
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- China
- Prior art keywords
- oat
- companion
- taste milk
- probiotics
- lactic acid
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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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
- A23C9/1546—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres in powdered, granulated or dried solid form
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention relates to diet biological technical field, a kind of oat taste milk probiotics companion and preparation method thereof is specifically disclosed, and by weight percentage, raw material includes following components：Antierythrite：25 35%, oat bran powder：2 6%, neotame：0.2 0.5%, resistant dextrin：45 52%, galactooligosaccharide：12 17%, the savory essence of oat：0.1 0.4%, citric acid：0.1 0.3%, lactic acid bacteria：0.3‑0.7%.Present invention addition lactic acid bacteria, oat bran powder and resistant dextrin etc., tool regulation body gastrointestinal tract normal flora, holding microecological balance, improve food digestion rate and biological value, reducing blood lipid, contribute to intestinal health.
Description
Technical field
The present invention relates to diet biological technical field, more particularly to a kind of oat taste milk probiotics companion and its preparation side
Method.
Background technology
Milk has been increasingly becoming a kind of important meals kind of China resident.Milk is nutritious, containing abundant
Mineral matter, calcium, phosphorus, iron, zinc, copper, manganese, molybdenum etc., and protein, the fat and sugar enriched etc..Constitute the ammonia of human body protein
Base acid has 20 kinds, wherein it is that human body can not be synthesized in itself to have 8 kinds, these amino acid are referred to as essential amino acid.What we fed
If containing all essential amino acids in protein, this protein is just called holoprotein.Protein in milk is
Holoprotein.
Sugar in milk is mainly lactose, but more than 70% people lacks lactase in the world.Due to lacking for lactase
Weary, baby, children, adult or the elderly can produce digestive discomfort, diarrhoea or interference calcium and inhale because can not reduce lactose
The symptoms such as receipts.
Fatty main component is triglyceride in milk, and due to the effect of microorganism in ox stomach, containing a small amount of in milk
Trans-fatty acid, although content is not high, but there are some researches show seldom trans-fatty acid can produce great danger to human body
Evil.
The content of the invention
The problems such as being difficult to absorb for existing milk, the present invention provides a kind of oat taste milk probiotics companion.
Further, the present invention also provides a kind of preparation method of oat taste milk probiotics companion.
To achieve the above object of the invention, the embodiment of the present invention employs following technical scheme：
A kind of oat taste milk probiotics companion, by weight percentage, raw material include following components：Antierythrite：25-35%,
Oat bran powder：2-6%, neotame：0.2-0.5%, resistant dextrin：45-52%, galactooligosaccharide：12-17%, the savory essence of oat：0.1-
0.4%, citric acid：0.1-0.3%, lactic acid bacteria：0.3-0.7%.
Preferably, the oat taste milk probiotics companion, by weight percentage, raw material include following components：Red moss
Sugar alcohol：30%, oat bran powder：4%, neotame：0.3%, resistant dextrin：49.7%, galactooligosaccharide：15%, the savory essence of oat：0.3%,
Citric acid：0.2%, lactic acid bacteria：0.5%.
Wherein lactic acid bacteria is that mass ratio is 9:1 Lactobacillus plantarum LP45 and Lactobacillus
Rhamnosus Lr-32 mixture.
Preferably, the oat taste milk probiotics companion, by weight percentage, raw material include following components：Red moss
Sugar alcohol：25%, oat bran powder：6%, neotame：0.5%, resistant dextrin：51.5%, galactooligosaccharide：16%, the savory essence of oat：0.2%,
Citric acid：0.1%, lactic acid bacteria：0.7%.
Wherein lactic acid bacteria is that mass ratio is 8:1 Lactobacillus plantarum LP45 and Lactobacillus
Rhamnosus Lr-32 mixture.
Preferably, the oat taste milk probiotics companion, by weight percentage, raw material include following components：Red moss
Sugar alcohol：35%, oat bran powder：2%, neotame：0.2%, resistant dextrin：48.7%, galactooligosaccharide：13%, the savory essence of oat：0.4%,
Citric acid：0.4%, lactic acid bacteria：0.3%.
Wherein lactic acid bacteria is that mass ratio is 10:1 Lactobacillus plantarum LP45 and Lactobacillus
Rhamnosus Lr-32 mixture.
The oat taste milk probiotics companion provided according to the taste of China resident, the present invention, addition lactic acid bacteria, oat bran
Powder and resistant dextrin etc..
The oat taste milk probiotics companion provided relative to prior art, the present invention, has the advantage that：
（1）Lactic acid bacteria can prevent and treat the lactose intolerance that some ethnic groups are generally suffered from（The diseases such as the abdominal distension, the diarrhoea that occur when taking fresh milk
Shape）.
（2）Lactic acid bacteria can promote the absorption of the nutriment such as protein, monose and calcium, magnesium, produce vitamin B complex etc. big
Measure benefit materials.
（3）Lactic acid bacteria can increase intestinal beneficial flora, improve human gastrointestinal tract function, recover flora in human body intestinal canal and put down
Weighing apparatus, forms antibacterial biological barrier, safeguards health.
（4）Lactic acid bacteria can suppress the breeding of spoilage organisms, clear up the toxin of spoilage organisms generation, remove enteron aisle rubbish.
（5）Lactic acid bacteria can suppress cholesterol absorption, reducing blood lipid, hypotensive activity.
（6）Lactic acid bacteria being capable of immunoregulation effect, enhancing body immunity and resistance.
（7）Resistant dextrin, belongs to low molecule water-soluble dietary fiber so that resistant dextrin and the biological function of lactic acid bacteria are more
Plus sufficiently brought into play, so as to generate great multiplication effect.
（8）Oat bran is that oat contains the most part of dietary fiber, and containing most abundant beta glucan, β Portugals gather
Sugar category soluble dietary fiber, is Effective Fractions Depressing Blood-lipids, while also containing substantial amounts of insoluble dietary fiber, non-solubility
Fiber contributes to digestion, can prevent the generation of child's constipation, contribute to intestinal health.
Preferably, the lactic acid bacteria is Lactobacillus plantarum LP45 and Lactobacillus
Rhamnosus Lr-32 mixture.
Preferably, the Lactobacillus plantarum LP45 and Lactobacillus Rhamnosus Lr-
32 mass ratio is（8-10）:1.
Preferably, the Lactobacillus plantarum LP45 and Lactobacillus Rhamnosus Lr-
32 viable count is 2.0 × 1011cfu/g。
Preferably, the particle diameter of the antierythrite is less than 149um.
The present invention still further provides the oat taste milk on the premise of the oat taste milk probiotics companion is provided
The preparation method of probiotics companion.The preparation method, at least comprises the following steps：
Step 1, according to above-mentioned raw material proportioning weigh each component；
Step 2, by the oat it is savory essence and lactic acid bacteria mix, then according to equal increments method dilute 20 times；
Step 3, antierythrite, oat bran powder, neotame, resistant dextrin, galactooligosaccharide, citric acid be well mixed, dried
To premix；
Step 4, by the oat after dilution it is savory essence and lactic acid bacteria be well mixed with the premix, quality inspection produces the swallow
Wheat taste milk probiotics companion.
Preferably, the step 3 also includes detecting obtained premix, and examination criteria is met：The premix
Moisture ＜ 2%；Water activity ＜ 0.2%.
After premix is cooled down, it is necessary to which the water activity of detection premix is again before the mixing of lactic acid bacteria material is carried out
It is no exceed require.If unqualified, processing can be dried again, until qualified.
Preferably, the row detection that progresses greatly savory to oat is also included before the step 1 is mixed, examination criteria meets the oat
Savory smart water activity ＜ 0.2%.
Different probiotics are well mixed using relevant device；Afterwards with the savory essence of standard compliant oat（Water activity ＜
0.2%）By equal increments method, 20 times are diluted step by step, sealing preserve is placed in -20 DEG C of warehouses and kept in.
Preferably, in the step 1, weigh also includes carrying out sieving processing to the component before each component, collects 60
The raw material components of mesh sieve.
Preferably, drying condition is 60-65 DEG C, 1-3h in the step 3.
The 60-65 DEG C of aeration-drying of about 1-3 hours will be carried out in the premix hot air drier；Note in drying course
Turning over materials, prevents caking；It is that relative humidity is less than within 30% to ensure drying box local environment（25 DEG C of measurements）Clean ring
Under border.If ambient humidity is excessive, it is desirable to which the premix after aeration-drying is qualified is transferred to rapidly sealedly in the case where being not less than 60 DEG C
Sealed in composite membrane turnover bag, then cool down at room temperature, prevent material from getting damp.
This method preparation technology is simple, is well mixed the savory essence of oat and lactic acid bacteria using equal increments method, then with advance
Batch mixing is mixed, and preparation method is simple.
Brief description of the drawings
Technical scheme in order to illustrate the embodiments of the present invention more clearly, below by using required in embodiment
Accompanying drawing is briefly described, it should be apparent that, drawings in the following description are only some embodiments of the present invention, for ability
For the those of ordinary skill of domain, on the premise of not paying creative work, it can also be obtained according to these accompanying drawings other attached
Figure.
Fig. 1 is preparation technology flow chart provided in an embodiment of the present invention.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, it is right below in conjunction with drawings and Examples
The present invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, and
It is not used in the restriction present invention.
Embodiment 1
The present embodiment provides a kind of oat taste milk probiotics companion, by weight percentage, and raw material includes following components：Red moss
Sugar alcohol：30%, oat bran powder：4%, neotame：0.3%, resistant dextrin：49.7%, galactooligosaccharide：15%, the savory essence of oat：0.3%,
Citric acid：0.2%, lactic acid bacteria：0.5%.
Wherein lactic acid bacteria is that mass ratio is 9:1 Lactobacillus plantarum LP45 and Lactobacillus
Rhamnosus Lr-32 mixture.
The present invention also provides the preparation method of the oat taste milk probiotics companion, as shown in figure 1, including following step
Suddenly；
Step 1, according to above-mentioned raw material proportioning weigh each component.
Step 2, by the oat it is savory essence and lactic acid bacteria mix, then according to equal increments method dilute 20 times, sealing protect
Deposit, be placed in -20 DEG C of warehouses and keep in；Before mixing, different probiotics are well mixed using relevant device；The row that progresses greatly savory to oat
Detection, examination criteria meets the savory smart water activity ＜ 0.2% of the oat.
Step 3, by antierythrite, oat bran powder, neotame, resistant dextrin, galactooligosaccharide, citric acid respectively cross 60 mesh
Sieve, is well mixed, the premix is transferred in stainless steel square position, and 65 DEG C, the ventilation of 2 hours are carried out in hot air drier
Dry；Turning over materials is noted in drying course, caking is prevented；It is that relative humidity is less than within 30% to ensure drying box local environment
（25 DEG C of measurements）Clean environment under, if ambient humidity is excessive, it is desirable to which the premix after aeration-drying is qualified is being not less than 60
It is transferred to rapidly in sealed composite membrane turnover bag and seals at DEG C, then cools down at room temperature, prevent material from getting damp.
Step 4, the savory essence of oat after the dilution and lactic acid bacteria be well mixed with the premix, described in quality inspection produces
Oat taste milk probiotics companion.
After premix is cooled down, it is necessary to which the water activity of detection premix is again before the mixing of lactic acid bacteria material is carried out
It is no exceed require.If unqualified, processing can be dried again, until qualified.Lactic acid bacteria and oat with dilution is savory
, it is necessary to by all materials before essence mixing, including dry it is qualified after premix sieving, all powder must pass through 60 mesh sieves.
It is well mixed, packed (failing to packing in time, is put into -20 DEG C of bin storages) according to product specification.Press
Company standard is tested, and can be put in storage after the assay was approved.Storehouse temperature requirement must not exceed 25 DEG C, meanwhile, packaging bar or thing
Expect parcel must not bulk deposition overstock, prevent caking.
Application method：Milk 200mL, adds oat taste milk probiotics companion 15g, is sufficiently stirred for, you can drink.
Embodiment 2
The present embodiment provides a kind of oat taste milk probiotics companion, by weight percentage, and raw material includes following components：Red moss
Sugar alcohol：25%, oat bran powder：6%, neotame：0.5%, resistant dextrin：51.5%, galactooligosaccharide：16%, the savory essence of oat：0.2%,
Citric acid：0.1%, lactic acid bacteria：0.7%.
Wherein lactic acid bacteria is that mass ratio is 8:1 Lactobacillus plantarum LP45 and Lactobacillus
Rhamnosus Lr-32 mixture.
Described in the preparation method be the same as Example 1 for the oat taste milk probiotics companion that the present embodiment is provided, to save space,
Here repeat no more.
Application method：Milk 200mL, adds oat taste milk probiotics companion 18g, is sufficiently stirred for, you can drink.
Embodiment 3
The present embodiment provides a kind of oat taste milk probiotics companion, by weight percentage, and raw material includes following components：Red moss
Sugar alcohol：35%, oat bran powder：2%, neotame：0.2%, resistant dextrin：48.7%, galactooligosaccharide：13%, the savory essence of oat：0.4%,
Citric acid：0.4%, lactic acid bacteria：0.3%.
Wherein lactic acid bacteria is that mass ratio is 10:1 Lactobacillus plantarum LP45 and Lactobacillus
Rhamnosus Lr-32 mixture.
Described in the preparation method be the same as Example 1 for the oat taste milk probiotics companion that the present embodiment is provided, to save space,
Here repeat no more.
Application method：Milk 200mL, adds oat taste milk probiotics companion 20g, is sufficiently stirred for, you can drink.
The oat taste milk probiotics companion that the present invention is provided, addition lactic acid bacteria, oat bran powder and resistant dextrin etc..Breast
Sour bacterium can adjust body gastrointestinal tract normal flora, keep microecological balance, improve food digestion rate and biological value, reduce serum
Cholesterol, controls endotoxin, suppresses the generation of spoilage organisms growth and breeding and spoilage product in enteron aisle, manufactures nutriment, stimulates
Tissue development.Resistant dextrin so that resistant dextrin and the biological function of lactic acid bacteria are more fully brought into play, so as to produce
Great multiplication effect is given birth to.Oat bran contains Effective Fractions Depressing Blood-lipids, while also fine containing substantial amounts of insolubility meals
Dimension, contributes to intestinal health.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
Any modification, equivalent substitution or improvement made within refreshing and principle etc., should be included in the scope of the protection.
Claims (10)
1. a kind of oat taste milk probiotics companion, it is characterised in that：By weight percentage, raw material includes following components：It is red
Moss sugar alcohol：25-35%, oat bran powder：2-6%, neotame：0.2-0.5%, resistant dextrin：45-52%, galactooligosaccharide：12-17%,
The savory essence of oat：0.1-0.4%, citric acid：0.1-0.3%, lactic acid bacteria：0.3-0.7%.
2. oat taste milk probiotics companion as claimed in claim 1, it is characterised in that：The lactic acid bacteria is
Lactobacillus plantarum LP45 and Lactobacillus Rhamnosus Lr-32 mixture.
3. oat taste milk probiotics companion as claimed in claim 2, it is characterised in that：The Lactobacillus
Plantarum LP45 and Lactobacillus Rhamnosus Lr-32 mass ratio is（8-10）:1.
4. oat taste milk probiotics companion as claimed in claim 2, it is characterised in that：The Lactobacillus
Plantarum LP45 and Lactobacillus Rhamnosus Lr-32 viable count is 2.0 × 1011cfu/g。
5. oat taste milk probiotics companion as claimed in claim 1, it is characterised in that：The particle diameter of the antierythrite is less than
149um。
6. a kind of preparation method of oat taste milk probiotics companion, it is characterised in that：At least comprise the following steps：
Step 1, according to the raw material proportioning as described in any one of claim 1 ~ 5 weigh each component；
Step 2, by the oat it is savory essence and lactic acid bacteria mix, then according to equal increments method dilute 20 times；
Step 3, antierythrite, oat bran powder, neotame, resistant dextrin, galactooligosaccharide, citric acid be well mixed, dried
To premix；
Step 4, by the oat after dilution it is savory essence and lactic acid bacteria be well mixed with the premix, quality inspection produces the swallow
Wheat taste milk probiotics companion.
7. the preparation method of oat taste milk probiotics companion as claimed in claim 6, it is characterised in that：The step 3 is also
Including being detected to obtained premix, examination criteria is met：The moisture ＜ 2% of the premix；Water activity ＜ 0.2%.
8. the preparation method of oat taste milk probiotics companion as claimed in claim 6, it is characterised in that：The step 1 is mixed
Also include the row detection that progresses greatly savory to oat before closing, examination criteria meets the savory smart water activity ＜ 0.2% of the oat.
9. the preparation method of oat taste milk probiotics companion as claimed in claim 6, it is characterised in that：In the step 1,
Weigh also includes carrying out sieving processing to the component before each component, collects the raw material components of 60 mesh sieves.
10. the preparation method of oat taste milk probiotics companion as claimed in claim 6, it is characterised in that：In the step 3
Drying condition is 60-65 DEG C, 1-3h.
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| CN201710611503.6A CN107307083A (en) | 2017-07-25 | 2017-07-25 | A kind of oat taste milk probiotics companion and preparation method thereof |
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| CN201710611503.6A CN107307083A (en) | 2017-07-25 | 2017-07-25 | A kind of oat taste milk probiotics companion and preparation method thereof |
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ID=60178874
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Cited By (1)
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| CN109845824A (en) * | 2019-04-15 | 2019-06-07 | 上海应用技术大学 | A kind of cheese's milk lid tea and preparation method thereof being conducive to enteron aisle environmental health |
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Application publication date: 20171103 |
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