CN107494735A - 一种含抗性淀粉、果蔬汁及食用菌的保健酸奶 - Google Patents
一种含抗性淀粉、果蔬汁及食用菌的保健酸奶 Download PDFInfo
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Abstract
本发明公开了一种含抗性淀粉、果蔬汁及食用菌的保健酸奶,其先将果蔬原料进行榨汁,将所得果渣作为食用菌固态发酵培养基以制备食用菌菌质粉,所得部分果蔬汁作为食用菌液态发酵培养基以制备食用菌球粒,然后将所得食用菌菌质粉酶解液、食用菌球粒与以鲜牛奶、果蔬汁、葛根抗性淀粉为原料制备的初发酵酸奶混合进行后发酵,制得所述含抗性淀粉、果蔬汁及食用菌的保健酸奶。本发明可提高酸奶的营养保健效果,丰富酸奶的品种和口味,满足现代人们对多元化健康饮食的消费需求。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种含抗性淀粉、果蔬汁及食用菌的保健酸奶。
背景技术
酸奶中含有丰富的营养成分,除了具有牛奶所含有的大部分营养素外,还含有人体所必需的多种维生素。长期饮用酸奶即可保证人体对钙质的需求,又能健肠胃,预防肠道疾病,提高人体免疫力,有益于人体健康。随着人们生活水平的提高,市场上现有的酸奶已满足不了消费者的需求,因此,丰富酸奶的品种与口味,增加酸奶的营养保健效果与交叉性营养是促进这一产业健康发展的有效方法。
食用菌含有较多对人体健康有益的生物活性物质,包括多糖、脂类、蛋白质、氨基酸、三萜等,这些生物活性物质具有抗菌、抗病毒、抗癌、抑制肿瘤生长、调节血脂、增强免疫力、降低人体血糖等作用。食用菌还可为人体提供维生素、矿物质等营养素。果蔬的主要营养成分也能为人体提供必需的营养素。因此,将食用菌与果蔬加入到酸奶中,既可提高酸奶的营养价值又丰富了酸奶的品种和口味。目前已公开的文献中未见果蔬汁与食用菌球粒及酶解液同时应用于酸奶中的报道。
发明内容
本发明的目的在于提供一种含抗性淀粉、果蔬汁及食用菌的保健酸奶,其以抗性淀粉、果蔬和食用菌为特色原料制备酸奶产品,可提高酸奶的营养保健效果,丰富酸奶的品种和口味,满足现代人们对多元化健康饮食的消费需求。
为实现上述目的,本发明采用如下技术方案:
一种含抗性淀粉、果蔬汁及食用菌的保健酸奶,其制备方法包括如下步骤:
1)挑选新鲜、无虫害的果蔬原料,将其洗净,去皮去核,切成1~3cm的小块,然后放入榨汁机中榨汁,过滤,得澄清的果蔬汁与果渣;
2)以步骤1)所得部分果蔬汁为食用菌液态发酵培养基,在无菌环境下接种食用菌菌丝,在22~30℃、100~200rpm条件下振荡培养5~8d,至形成肉眼可见的直径为0.5~1.0cm的食用菌球粒,然后将其于85~90℃蒸煮5~8min后冷却,置于冰箱冷藏备用;
3)以步骤1)所得果渣为食用菌固态发酵培养基,加水调节培养基的含水量为40%~50%,然后在无菌环境下接种食用菌菌丝,22~30℃条件下培养15~30d,获得食用菌固态发酵菌质;
4)挑选步骤3)中生长成熟、优质的食用菌固态发酵菌质,将其洗净、烘干、粉碎至130~150目,得食用菌菌质粉;
5)将食用菌菌质粉加入到45~55℃的水中,并添加其重量1.2%~2.0%的食用菌水解酶酶解3~5h,酶解结束后在90~95℃条件下灭酶后,冷却,过滤,所得酶解液于1~4℃低温储藏备用;
6)将葛根淀粉加缓冲液配成质量浓度为12%~14%的淀粉乳,沸水浴糊化完全后降温至58℃,加入普鲁兰酶50~60U/g,酶解4~10h后灭酶,冷却,置于冰箱中储存3~5d得沉淀;将所得沉淀洗涤至中性,烘干,粉碎并过100~150目筛,即得葛根抗性淀粉;所用缓冲液由0.2mol/L醋酸与0.2mol/L醋酸钠溶液混合配制而成,其pH为5.2;
7)将鲜牛奶、果蔬汁、白砂糖和葛根抗性淀粉混合均质,在75~90℃条件下灭菌20~30s,然后冷却至室温,再在无菌环境下加入益生菌发酵剂,混合均匀后在45℃下恒温发酵10~12h,即得初发酵酸奶;将步骤2)所得食用菌球粒及步骤5)所得酶解液加入到初发酵酸奶中,搅拌均匀,然后于1~4℃条件下储藏3~5h进行后发酵;其中所用原料按重量份计为:鲜牛奶80~90份、果蔬汁10~12份、白砂糖4~6份、葛根抗性淀粉1.2~1.6份、益生菌发酵剂3~5份、食用菌球粒4~7份、酶解液3~6份;
8)将发酵好的酸奶在无菌条件下进行灌装,并于4℃冷藏储存,即得成品。
所述果蔬原料包括苹果、梨、葡萄、菠萝、猕猴桃、哈密瓜、柑橘、火龙果、香蕉、龙眼、荔枝、菠萝、黄瓜、番茄、胡萝卜、冬瓜中的一种或几种。
所述食用菌包括银耳、猴头菇、竹荪、黑木耳、灰树花、金针菇、平菇、双孢菇、茶树菇中的一种或几种。
所述益生菌发酵剂包括双歧杆菌、保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌、干酪乳杆菌中的一种或几种。
本发明的创造性在于:
(1)本发明将榨汁后获得的果蔬汁用于初发酵酸奶的制备,并将所得果渣作为固态发酵培养基培养制备食用菌固态发酵菌质,其变废为宝、变无用为有用、变一用为多用,实现了原料的综合利用和可持续发展,并减轻了对环境的污染,具有较好经济效益和生态效益。
(2)食用菌水解酶具有水解效果好、能力强、水解彻底等优势及纯天然、安全无毒的特点,且其酶解后所得产物含多种营养成分,并具有广泛的药理学活性及食用菌特有的鲜香味。因此,将食用菌经食用菌水解酶酶解,不仅可提高食用菌的利用率,还可赋予所得酸奶产品食用菌的香气和营养保健价值。
(3)本发明中将葛根抗性淀粉添加到酸奶的制备中,可防止酸奶出现脱水及乳清分离的现象。同时,抗性淀粉可以降低人体内血糖和血脂水平,抑制脂肪累积,并能健肠胃。将抗性淀粉加入到酸奶中,抗性淀粉与酸奶中的益生菌具有协同调节肠道菌群生态平衡的功能,能有效降低肠道疾病的发生,大幅度地提高了传统酸奶的营养保健效果。
(4)本发明将抗性淀粉、食用菌球粒、食用菌酶解液与果蔬汁同时用于酸奶的发酵制备,可使所得果蔬食用菌复合酸奶兼具动物、植物、食用菌和乳酸菌的多重营养成分,提高了酸奶的营养,丰富了酸奶的品种和口味,具有良好的开发前景。
具体实施方式
为了使本发明所述的内容更加便于理解,下面结合具体实施方式对本发明所述的技术方案做进一步的说明,但是本发明不仅限于此。
实施例1
1)挑选新鲜、无虫害的苹果、梨、葡萄与哈密瓜洗净,去皮去核,切成2.5~3cm的小块,然后放入榨汁机中榨汁,过滤,得澄清的果蔬汁与果渣;
2)以步骤1)所得部分果蔬汁为液态发酵培养基,在无菌环境下接种猴头菇菌丝,在22℃、100rpm条件下振荡培养5d,至形成肉眼可见的直径为0.5~1.0cm的食用菌球粒,然后将其于85℃蒸煮8min后冷却,置于冰箱冷藏备用;
3)以步骤1)所得果渣为固态发酵培养基,加水调节培养基的含水量为40%,然后在无菌环境下接种茶树菇菌丝,22℃条件下培养30d,获得茶树菇固态发酵菌质;
4)挑选步骤3)中生长成熟、优质的茶树菇固态发酵菌质,将其洗净、烘干、粉碎至130目,得茶树菇菌质粉;
5)将茶树菇菌质粉加入到45℃的水中,并添加其重量1.2%的食用菌水解酶酶解3h,酶解结束后在90℃条件下灭酶后,冷却,过滤,所得酶解液于4℃低温储藏备用;
6)将葛根淀粉加缓冲液配成质量浓度为12%的淀粉乳,沸水浴糊化完全后降温至58℃,加入普鲁兰酶50U/g,酶解4h后灭酶,冷却,置于冰箱中储存3d得沉淀;将所得沉淀洗涤至中性,烘干,粉碎并过100~150目筛,即得葛根抗性淀粉;所用缓冲液由0.2mol/L醋酸与0.2mol/L醋酸钠溶液混合配制而成,其pH为5.2;
7)将鲜牛奶80重量份、果蔬汁10重量份、白砂糖4重量份和葛根抗性淀粉1.2重量份混合均质,在75℃条件下灭菌25s,然后冷却至室温,再在无菌环境下加入4重量份保加利亚乳杆菌,混合均匀后在45℃下恒温发酵10h,即得初发酵酸奶;
8)将4重量份步骤2)所得食用菌球粒及3重量份步骤5)所得酶解液加入到初发酵酸奶中,搅拌均匀,然后于1~4℃条件下储藏3h进行后发酵;
9)将发酵好的酸奶在无菌条件下进行灌装,并于4℃冷藏储存,即得成品。
实施例2
1)挑选新鲜、无虫害的柑橘、火龙果、黄瓜洗净,去皮去核,切成1.5~2.5cm的小块,然后放入榨汁机中榨汁,过滤,得澄清的果蔬汁与果渣;
2)以步骤1)所得部分果蔬汁为液态发酵培养基,在无菌环境下接种竹荪菌丝,在25℃、150rpm条件下振荡培养8d,至形成肉眼可见的直径为0.5~1.0cm的食用菌球粒,然后将其于90℃蒸煮6min后冷却,置于冰箱冷藏备用;
3)以步骤1)所得果渣为固态发酵培养基,加水调节培养基的含水量为45%,然后在无菌环境下接种竹荪菌丝,26℃条件下培养20d,获得竹荪固态发酵菌质;
4)挑选步骤3)中生长成熟、优质的竹荪固态发酵菌质,将其洗净、烘干、粉碎至140目,得竹荪菌质粉;
5)将竹荪菌质粉加入到50℃的水中,并添加其重量2%的食用菌水解酶酶解5h,酶解结束后在95℃条件下灭酶后,冷却,过滤,所得酶解液于4℃低温储藏备用;
6)将葛根淀粉加缓冲液配成质量浓度为13%的淀粉乳,沸水浴糊化完全后降温至58℃,加入普鲁兰酶55U/g,酶解10h后灭酶,冷却,置于冰箱中储存4d得沉淀;将所得沉淀洗涤至中性,烘干,粉碎并过100~150目筛,即得葛根抗性淀粉;所用缓冲液由0.2mol/L醋酸与0.2mol/L醋酸钠溶液混合配制而成,其pH为5.2;
7)将鲜牛奶85重量份、果蔬汁11重量份、白砂糖5重量份和葛根抗性淀粉1.4重量份混合均质,在80℃条件下灭菌30s,然后冷却至室温,再在无菌环境下加入3重量份双歧杆菌与嗜酸乳杆菌的混合菌粉(两者质量比2:1),混合均匀后在45℃下恒温发酵10h,即得初发酵酸奶;
8)将5重量份步骤2)所得食用菌球粒及4重量份步骤5)所得酶解液加入到初发酵酸奶中,搅拌均匀,然后于1~4℃条件下储藏4h进行后发酵;
9)将发酵好的酸奶在无菌条件下进行灌装,并于4℃冷藏储存,即得成品。
实施例3
1)挑选新鲜、无虫害的柑橘、梨、胡萝卜与荔枝洗净,去皮去核,切成1~3cm的小块,然后放入榨汁机中榨汁,过滤,得澄清的果蔬汁与果渣;
2)以步骤1)所得部分果蔬汁为液态发酵培养基,在无菌环境下接种银耳菌丝,在30℃、200rpm条件下振荡培养6d,至形成肉眼可见的直径为0.5~1.0cm的食用菌球粒,然后将其于92℃蒸煮5min后冷却,置于冰箱冷藏备用;
3)以步骤1)所得果渣为固态发酵培养基,加水调节培养基的含水量为50%,然后在无菌环境下接种灰树花菌丝,30℃条件下培养15d,获得灰树花固态发酵菌质;
4)挑选步骤3)中生长成熟、优质的灰树花固态发酵菌质,将其洗净、烘干、粉碎至150目,得灰树花菌质粉;
5)将灰树花菌质粉加入到55℃的水中,并添加其重量1.8%的食用菌水解酶酶解4h,酶解结束后在95℃条件下灭酶后,冷却,过滤,所得酶解液于4℃低温储藏备用;
6)将葛根淀粉加缓冲液配成质量浓度为14%的淀粉乳,沸水浴糊化完全后降温至58℃,加入普鲁兰酶60U/g,酶解6h后灭酶,冷却,置于冰箱中储存5d得沉淀;将所得沉淀洗涤至中性,烘干,粉碎并过100~150目筛,即得葛根抗性淀粉;所用缓冲液由0.2mol/L醋酸与0.2mol/L醋酸钠溶液混合配制而成,其pH为5.2;
7)将鲜牛奶90重量份、果蔬汁12重量份、白砂糖6重量份和葛根抗性淀粉1.6重量份混合均质,在90℃条件下灭菌20s,然后冷却至室温,再在无菌环境下加入双歧杆菌与干酪乳杆菌的混合菌粉4重量份(两者质量比1:1),混合均匀后在45℃下恒温发酵12h,即得初发酵酸奶;
8)将7重量份步骤2)所得食用菌球粒及6重量份步骤5)所得酶解液加入到初发酵酸奶中,搅拌均匀,然后于1~4℃条件下储藏5h进行后发酵;
9)将发酵好的酸奶在无菌条件下进行灌装,并于4℃冷藏储存,即得成品。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (5)
1.一种含抗性淀粉、果蔬汁及食用菌的保健酸奶,其特征在于:其制备方法包括如下步骤:
1)挑选新鲜、无虫害的果蔬原料,将其洗净,去皮去核,切成1~3cm的小块,然后放入榨汁机中榨汁,过滤,得澄清的果蔬汁与果渣;
2)以步骤1)所得部分果蔬汁为食用菌液态发酵培养基,在无菌环境下接种食用菌菌丝,置于22~30℃、100~200rpm条件下振荡培养5~8d,至形成直径为0.5~1.0cm的食用菌球粒,然后将其于85~90℃蒸煮5~8min后冷却,置于冰箱冷藏备用;
3)以步骤1)所得果渣为食用菌固态发酵培养基,加水调节培养基的含水量为40%~50%,然后在无菌环境下接种食用菌菌丝,22~30℃条件下培养15~30d,获得食用菌固态发酵菌质;
4)挑选步骤3)中生长成熟、优质的食用菌固态发酵菌质,将其烘干、粉碎至130~150目,得食用菌菌质粉;
5)将食用菌菌质粉加入到45~55℃的水中,并添加其重量1.2%~2.0%的食用菌水解酶酶解3~5h,酶解结束后在90~95℃条件下灭酶后,冷却,过滤,所得酶解液于1~4℃低温储藏备用;
6)将葛根淀粉配成质量浓度为12%~14%的淀粉乳,沸水浴糊化完全后降温至58℃,加入普鲁兰酶50~60U/g,酶解4~10h后灭酶,冷却,置于冰箱中储存3~5d得沉淀;将所得沉淀洗涤至中性,烘干,粉碎并过100~150目筛,即得葛根抗性淀粉;
7)将鲜牛奶、果蔬汁、白砂糖和葛根抗性淀粉混合均质,在75~90℃条件下灭菌20~30s,然后冷却至室温,再在无菌环境下加入益生菌发酵剂,混合均匀后在45℃下恒温发酵10~12h,即得初发酵酸奶;将步骤2)所得蒸煮后的食用菌球粒及步骤5)所得酶解液加入到初发酵酸奶中,搅拌均匀,然后于1~4℃条件下储藏3~5h进行后发酵;
8)将发酵好的酸奶在无菌条件下进行灌装,并于4℃冷藏储存,即得成品。
2.根据权利要求1所述含抗性淀粉、果蔬汁及食用菌的保健酸奶,其特征在于:所述果蔬原料包括苹果、梨、葡萄、菠萝、猕猴桃、哈密瓜、柑橘、火龙果、香蕉、龙眼、荔枝、菠萝、黄瓜、番茄、胡萝卜、冬瓜中的一种或几种。
3.根据权利要求1所述含抗性淀粉、果蔬汁及食用菌的保健酸奶,其特征在于:所述食用菌包括银耳、猴头菇、竹荪、黑木耳、灰树花、金针菇、平菇、双孢菇、茶树菇中的一种或几种。
4.根据权利要求1所述含抗性淀粉、果蔬汁及食用菌的保健酸奶,其特征在于:步骤7)中所用原料按重量份计为:鲜牛奶80~90份、果蔬汁10~12份、白砂糖4~6份、葛根抗性淀粉1.2~1.6份、益生菌发酵剂3~4份、食用菌球粒3~5份、酶解液3~4份。
5.根据权利要求1所述含抗性淀粉、果蔬汁及食用菌的保健酸奶,其特征在于:所述益生菌发酵剂包括双歧杆菌、保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌、干酪乳杆菌中的一种或几种。
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