CN107494736A - 一种含果蔬汁、食用菌酶解液的复合酸奶 - Google Patents
一种含果蔬汁、食用菌酶解液的复合酸奶 Download PDFInfo
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Abstract
本发明公开了一种含果蔬汁、食用菌酶解液的复合酸奶,其先将果蔬进行榨汁,并将食用菌进行干燥粉碎,然后将所得食用菌粉经食用菌水解酶酶解后,将所得酶解液与以鲜牛奶、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,制得所述复合酸奶。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,具体涉及一种含果蔬汁、食用菌酶解液的复合酸奶。
背景技术
酸奶是以新鲜牛奶为原料,经乳酸菌发酵而成的一种半流体乳制品。酸奶除具有牛奶所含有的优质蛋白、脂肪、乳糖、矿物质等营养素外,在发酵过程中还会产生人体所必需的多种维生素。同时,酸奶发酵产生的乳酸能有效提高钙、磷在人体内的消化和吸收,各种营养素的利用率也得以提高。长期饮用酸奶即可保证人体对钙质的需求,又能维持肠道菌群的平衡,调节人体代谢,提高人体免疫力,有益于人体健康。但我国酸奶的生产目前还处于发展阶段,市场上的酸奶品种单一,口味单调,普通酸奶市场趋于饱和,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。
食用菌是指子实体硕大的、其肉质或胶质可供食用的大型真菌,其含有较多对人体健康有益的生物活性物质,这些生物活性物质具有抗菌、抗病毒、抗肿瘤、调节血脂、增强免疫力、保肝解毒、降血糖等作用。果蔬的主要成分是人体必需的营养素。因此,将食用菌与果蔬加入到酸奶中,既提高了酸奶的营养价值,又丰富了酸奶的品种和口味。目前已公开的文献中未见有将果蔬汁与食用菌同时用于酸奶制备的报道。
发明内容
本发明的目的在于提供一种含果蔬汁、食用菌酶解液的复合酸奶,其以食用菌酶解液和果蔬汁为特色原料制备酸奶,可提高酸奶的营养保健效果,并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:
一种含果蔬汁、食用菌酶解液的复合酸奶,其制备方法包括如下步骤:
1)挑选新鲜、无虫害的果蔬,将其洗净,去皮去核,切成2~4cm的小块,然后放入榨汁机中榨汁,过滤,得澄清的果蔬汁;
2)挑选新鲜、成熟、优质的食用菌,将其洗净,于40~50℃下鼓风干燥至含水量为8%~12%,再用粉碎机粉碎至过120~160目筛,得食用菌粉;
3)将食用菌粉加入到40~50℃的水中,并添加其重量1%~2%的食用菌水解酶酶解2~4h,酶解结束后在85~95℃条件下灭酶,冷却,过滤,所得酶解液于1~4℃低温储藏备用;
4)将葛根淀粉加缓冲液配成质量浓度为10%~15%的淀粉乳,沸水浴糊化完全后降温至58℃,加入普鲁兰酶55~65U/g,酶解4~8h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100~200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;
5)将鲜牛奶、果蔬汁、白砂糖和葛根抗性淀粉混合均质,在80~90℃条件下灭菌18~24s,然后降温至40~50℃,在无菌环境下加入益生菌发酵剂,搅拌3~5min使其混合均匀后,在45℃下恒温发酵6~10h,得初发酵酸奶;其中所用原料按重量份计为:鲜牛奶85~90份、果蔬汁5~8份、白砂糖4~6份、葛根抗性淀粉0.8~1.5份、益生菌发酵剂2.5~3份;
6)将步骤3)所得酶解液加入到所得初发酵酸奶中勾兑混合,其加入量为初发酵酸奶体积的1/10~1/15,然后置于1~4℃条件下储藏3~5h进行后发酵;
7)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。
所述果蔬包括苹果、桃、梨、葡萄、甘蔗、西瓜、柑橘、甜橙、蜜柚、香蕉、龙眼、荔枝、菠萝、草莓、黄瓜、番茄、胡萝卜、南瓜、玉米中的一种或几种。
所述食用菌包括香菇、银耳、猴头菇、竹荪、黑木耳、灰树花、杏鲍菇、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)食用菌被食用菌水解酶酶解后所得产物含多糖、肽、氨基酸等多种营养成分,并具有广泛的药理学活性及食用菌特有的鲜香味。本发明将食用菌先粉碎至一定目数后再利用食用菌水解酶进行酶解,并将所得酶解液添加到酸奶的制作中,不仅可赋予所得酸奶产品食用菌的香味和营养,还可提高食用菌的利用率,且此酶具有纯天然、安全无毒的特点。
(2)本发明中将葛根抗性淀粉添加到酸奶的制备中,增加了酸奶的稠度,可防止酸奶出现乳清分离的现象,而且抗性淀粉具有理想的理化性质,可改善酸奶的质构,赋予酸奶更好的口感。同时,抗性淀粉能调理肠道,刺激肠道益生菌的生长繁殖,降低直肠癌和结肠癌的发生,并可以降低人体内血糖和血脂水平,抑制脂肪累积。因此,本发明将葛根抗性淀粉加入到酸奶中,可大幅度地提高酸奶的营养保健效果。
(3)本发明将食用菌粉碎酶解后的酶解液与果蔬汁同时添加到酸奶的发酵过程中,使制备的酸奶既具有酸奶本身口味酸甜、口感细腻的特点,又兼具食用菌、果蔬的独特风味与营养价值,强化了酸奶的营养成分,丰富了酸奶的品种和口味,具有良好的开发前景。
(4)本发明除了酸奶发酵必需的主料及配料外,不添加色素、香精、防腐剂、乳化剂等食品添加剂,符合大众追求健康的理念,降低了生产成本,且本发明工艺简单、生产环节少、可操作性强,具有较高的实用性。
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、桃、梨、葡萄洗净,去皮去核,切成2~4cm的小块,然后放入榨汁机中榨汁,过滤,得澄清的果蔬汁;
2)挑选新鲜、成熟、优质的香菇、银耳,将其洗净,于40℃下鼓风干燥至含水量为12%,再用粉碎机粉碎至过120目筛,得食用菌粉;
3)将食用菌粉加入到40℃的水中,并添加其重量1%的食用菌水解酶酶解4h,酶解结束后在85℃条件下灭酶,冷却,过滤,所得酶解液于1~4℃低温储藏备用;
4)将葛根淀粉加缓冲液配成质量浓度为10%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;
5)将鲜牛奶85重量份、果蔬汁5重量份、白砂糖4重量份和葛根抗性淀粉0.8重量份混合均质,在80℃条件下灭菌18s,然后降温至40℃,在无菌环境下加入保加利亚乳杆菌2.5重量份,搅拌3min使其混合均匀后,在45℃下恒温发酵6h,得初发酵酸奶;
6)将步骤3)所得酶解液加入到所得初发酵酸奶中勾兑混合,其加入量为初发酵酸奶体积的1/15,然后置于1~4℃条件下储藏3h进行后发酵;
7)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、无虫害的甘蔗、西瓜、柑橘、甜橙洗净,去皮去核,切成2~4cm的小块,然后放入榨汁机中榨汁,过滤,得澄清的果蔬汁;
2)挑选新鲜、成熟、优质的猴头菇、竹荪,将其洗净,于45℃下鼓风干燥至含水量为10%,再用粉碎机粉碎至过150目筛,得食用菌粉;
3)将食用菌粉加入到45℃的水中,并添加其重量1.5%的食用菌水解酶酶解3h,酶解结束后在90℃条件下灭酶,冷却,过滤,所得酶解液于1~4℃低温储藏备用;
4)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60U/g,酶解8h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120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;
5)将鲜牛奶88重量份、果蔬汁6重量份、白砂糖5重量份和葛根抗性淀粉1重量份混合均质,在85℃条件下灭菌21s,然后降温至50℃,在无菌环境下加入双歧杆菌2.7重量份,搅拌4min使其混合均匀后,在45℃下恒温发酵8h,得初发酵酸奶;
6)将步骤3)所得酶解液加入到所得初发酵酸奶中勾兑混合,其加入量为初发酵酸奶体积的1/12,然后置于1~4℃条件下储藏4h进行后发酵;
7)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、无虫害的黄瓜、番茄、胡萝卜、荔枝洗净,去皮去核,切成2~4cm的小块,然后放入榨汁机中榨汁,过滤,得澄清的果蔬汁;
2)挑选新鲜、成熟、优质的灰树花,将其洗净,于50℃下鼓风干燥至含水量为8%,再用粉碎机粉碎至过200目筛,得食用菌粉;
3)将食用菌粉加入到50℃的水中,并添加其重量2%的食用菌水解酶酶解2h,酶解结束后在95℃条件下灭酶,冷却,过滤,所得酶解液于1~4℃低温储藏备用;
4)将葛根淀粉加缓冲液配成质量浓度为15%的淀粉乳,沸水浴糊化完全后降温至58℃,加入普鲁兰酶65U/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120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醋酸钠混合配制而成,其pH为5.2;
5)将鲜牛奶90重量份、果蔬汁8重量份、白砂糖6重量份和葛根抗性淀粉1.5重量份混合均质,在90℃条件下灭菌24s,然后降温至45℃,在无菌环境下加入双歧杆菌与嗜酸乳杆菌的混合菌粉3重量份(两者质量比2:1),搅拌5min使其混合均匀后,在45℃下恒温发酵10h,得初发酵酸奶;
6)将步骤3)所得酶解液加入到所得初发酵酸奶中勾兑混合,其加入量为初发酵酸奶体积的1/10,然后置于1~4℃条件下储藏5h进行后发酵;
7)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 (4)
1.一种含果蔬汁、食用菌酶解液的复合酸奶,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,将其洗净,去皮去核,切成2~4cm的小块,然后放入榨汁机中榨汁,过滤,得澄清的果蔬汁;
2)挑选新鲜、成熟、优质的食用菌,将其洗净,于40~50℃下鼓风干燥至含水量为8%~12%,再粉碎至过120~160目筛,得食用菌粉;
3)将食用菌粉加入到40~50℃的水中,并添加其重量1%~2%的食用菌水解酶酶解2~4h,酶解结束后在85~95℃条件下灭酶,冷却,过滤,所得酶解液于1~4℃低温储藏备用;
4)将葛根淀粉配成质量浓度为10%~15%的淀粉乳,沸水浴糊化完全后降温至58℃,加入普鲁兰酶55~65U/g,酶解4~8h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100~200目筛,即得葛根抗性淀粉;
5)将鲜牛奶、果蔬汁、白砂糖和葛根抗性淀粉混合均质,在80~90℃条件下灭菌18~24s,然后降温至40~50℃,在无菌环境下加入益生菌发酵剂,搅拌3~5min使其混合均匀后,在45℃下恒温发酵6~10h,得初发酵酸奶;
6)将步骤3)所得酶解液加入到所得初发酵酸奶中勾兑混合,其加入量为初发酵酸奶体积的1/10~1/15,然后置于1~4℃条件下储藏3~5h进行后发酵;
7)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所述含果蔬汁、食用菌酶解液的复合酸奶,其特征在于:所述果蔬包括苹果、桃、梨、葡萄、甘蔗、西瓜、柑橘、甜橙、蜜柚、香蕉、龙眼、荔枝、菠萝、草莓、黄瓜、番茄、胡萝卜、南瓜、玉米中的一种或几种。
3.根据权利要求1所述含果蔬汁、食用菌酶解液的复合酸奶,其特征在于:所述食用菌包括香菇、银耳、猴头菇、竹荪、黑木耳、灰树花、杏鲍菇、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所述含果蔬汁、食用菌酶解液的复合酸奶,其特征在于:步骤5)中所用原料按重量份计为:鲜牛奶85~90份、果蔬汁5~8份、白砂糖4~6份、葛根抗性淀粉0.8~1.5份、益生菌发酵剂2.5~3份;
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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