CN107647225A - 一种植物乳杆菌st用于新型乳酸菌发酵奶茶饮料加工的方法 - Google Patents
一种植物乳杆菌st用于新型乳酸菌发酵奶茶饮料加工的方法 Download PDFInfo
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Classifications
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- 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
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- A—HUMAN NECESSITIES
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Abstract
本发明属于食品领域,涉及一种植物乳杆菌ST用于新型乳酸菌发酵奶茶饮料加工的方法。植物乳杆菌菌株ST 2017年3月22日保藏于“中国微生物菌种保藏管理委员会普通微生物中心”,保藏号为CGMCC No.13911,分类命名为植物乳杆菌ST。该植物乳杆菌菌株具有促进儿茶素生物转化及抑制主要腐败菌和食源致病菌生长的能力。应用植物乳杆菌ST生产新型乳酸菌发酵奶茶饮料,工艺为制备茶汤,将茶汤与牛(豆)奶混合,灭菌后接种植物乳杆菌ST,进行厌氧发酵,再加入蔗糖、果胶、羧甲基纤维素钠等配料,分装。制成的乳酸菌发酵饮料,具有酸甜的奶味及茶香,口感独特,且含有乳酸菌、儿茶素等营养与生物活性成分,具有显著的保健功能和广阔的市场前景。
Description
技术领域
本发明属于食品领域,涉及一种植物乳杆菌ST用于新型乳酸菌发酵奶茶饮料加工的方法。
背景技术
随着人们生活水平的提高和健康意识的增强,人们对食品的营养成分和保健功能尤为关注,功能性食品在我国正在迅猛兴起。牛奶是人所共知的营养饮料,有较好的保健和医疗价值,中国乳品消费在逐步扩大。茶是世界三大无酒精饮料之一,深受世界人民喜爱。国内外大量研究表明,茶叶中含有茶多酚、生物碱、茶多糖、茶色素等多种活性成分,其中茶多酚是茶叶中多种多酚类物质的总称,其含量占茶叶干物质总量的20%~30%,是茶叶中除水外含量最多的物质,具有清除自由基、抗癌、抗突变、杀菌、降血压、抗辐射、防止心血管疾病和糖尿病等多种保健功能。儿茶素类化合物为茶多酚的主体成分,占茶多酚总量的65%~80%,主要包括儿茶素(EC)、没食子儿茶素(EGC)、儿茶素没食子酸酯(ECG)和没食子儿茶素没食子酸酯(EGCG)4种物质。
奶茶是茶与牛(豆)奶的混合饮品,兼具茶和牛(豆)奶的双重营养,具有显著的保健功能。近些年来奶茶作为时尚饮品及休闲消费饮品,具有方便快捷时尚的特点,受到消费者的青睐。奶茶产品正呈现多元化、细分化以及产品更新升级速度加快,奶茶相关产品必将在食品饮料市场占据更大的份额,但在现如今的市场上,乳酸菌发酵奶茶的产品尚未面世。因此,开发集乳酸菌、茶叶、牛(豆)奶于一体,且具有显著保健、营养功能的乳酸菌发酵奶茶产品,将具有广阔的市场前景。
发明内容
本发明从自然发酵德昂酸茶中分离得到一株植物乳杆菌ST,该植物乳杆菌具有促进儿茶素生物转化及抑制主要腐败菌和食源致病菌生长的能力。制备茶汤后将茶汤与牛(豆)奶混合,灭菌后接种植物乳杆菌ST,进行厌氧发酵,再加入蔗糖、果胶、羧甲基纤维素钠等配料,分装。制成的乳酸菌发酵饮料,具有酸甜的奶味和茶香,口感独特,且含有乳酸菌、儿茶素等营养与生物活性成分,具有显著的保健功能和广阔的市场前景。
本发明的技术方案是:
一种植物乳杆菌ST用于新型乳酸菌发酵奶茶饮料加工的方法,该植物乳杆菌2017年3月22日保藏于中国微生物菌种保藏管理委员会普通微生物中心,保藏号为CGMCCNo.13911,分类命名为植物乳杆菌Lactobacillus plantarum。中国微生物菌种保藏管理委员会普通微生物中心地址:北京市朝阳区北辰西路1 号院3号,邮编:100101。
该方法包括制备茶汤、奶与茶汤的混合、接种、厌氧发酵、灌装等加工环节,且为保证植物乳杆菌正常生长并呈悬浮状态,促进儿茶素生物转化,改善产品口感,在发酵后需加入蔗糖、羧甲基纤维素钠和果胶;具体步骤如下:
(1)以茶叶为原料,将茶叶和水按比例1:50比例浸泡,在温度为80℃的条件下浸提30分钟后,用180目滤网过滤制备成茶汤,将茶汤与牛(豆)奶按1:1或1:2的比例混合均匀,进行均质和杀菌处理,均质条件压力为20MPa~30 MPa,均质时间为3-5分钟(以下均质条件相同),超高温瞬时杀菌法(UHT) 灭菌,灭菌温度135℃,灭菌时间10秒钟;冷却至35℃~40℃并送入发酵罐中得到奶茶混合液,备用;
(2)制备蔗糖稳定剂:称取蔗糖、羧甲基纤维素钠、果胶,溶于75℃热水,终浓度分别为350g/L、5g/L、5g/L,混合均匀;采用板式杀菌机或巴氏灭菌法对蔗糖稳定剂进行杀菌处理,备用;
(3)向每千克奶茶混合液中加入植物乳杆菌ST菌株109CFU/kg~1011 CFU/kg,发酵过程中温度为35~40℃,发酵时间为8~18小时;
(4)向发酵后的奶茶添加蔗糖稳定剂,添加量为200ml/kg,并对混合液进行均质处理,得到乳酸菌发酵奶茶;
(5)将步骤(4)中得到的乳酸菌发酵奶茶进行灌装,得到乳酸菌发酵奶茶产品。灌装过程定要采用无菌设备在无菌、负压的环境条件下进行;
(6)以上所有机器设备、发酵罐及管道运行8~12小时后,必须经过CIP 自动清洗杀菌,确保在发酵过程中一直处于不被杂菌污染的环境中。
所述的茶叶为绿茶、红茶、普洱熟茶、普洱生茶。
本发明的有益效果是:
(1)奶茶饮料产品中含有奶味茶香和乳酸菌,口感独特;
(2)与传统奶茶相比,乳酸菌发酵奶茶饮料中的主要儿茶素含量显著提高;
(3)将乳酸菌、牛奶、大豆异黄酮和儿茶素等生物活性物质集于一体,具有显著的保健功能;
(4)此产品加工工艺简单,全程可控,质量保证。
具体实施方式:
实例1以绿茶和全脂牛奶为原料生产乳酸菌奶茶发酵饮料
以绿茶为原料,将茶叶与水按1:50比例混合,在温度为80℃浸泡30分钟后进行抽滤,制备绿茶茶汤;将绿茶茶汤与全脂牛奶以1:1的比例混合均匀经超高温瞬时杀菌法(UHT)灭菌,备用;称取蔗糖、羧甲基纤维素钠、果胶,溶于75℃热水,终浓度分别为350g/L、5g/L、10g/L,混合均匀;采用巴氏灭菌法对蔗糖稳定剂进行杀菌处理,备用;在无菌环境中将冷却至40℃的奶茶混合液均质处理(压力25MPa,时间4分钟)后转移至发酵罐中,接种植物乳杆菌ST(1010CFU/kg),搅拌均匀,进行厌氧发酵,发酵温度为38℃,发酵时间为15小时;发酵完成后添加蔗糖稳定剂(200ml/kg)进行调味,再均质处理(以下均质条件同上)灌装,封口、冷藏避光保存。
乳酸菌发酵奶茶饮料颜色为乳白色,整个体系均匀,无分层现象,具有浓厚的奶香和淡甜茶叶清香,口感爽滑微酸,冷藏条件下保质期为7天;发酵后的样品中的活菌数为5.63×108CFU/ml,与未发酵的奶茶相比,清除DPPH+(1,1- 二苯基-2-三硝基+苯肼)和ABTS+(2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐)的能力分别提高10.26%和17.98%,儿茶素提高了6.05%,具有显著的保健功能。
实例2以绿茶和无糖豆奶为原料生产乳酸菌奶茶发酵饮料
以绿茶为原料,将茶叶与水按1:50比例混合,在温度为80℃浸泡30分钟后进行抽滤,制备绿茶茶汤;将绿茶茶汤与无糖豆奶以1:1的比例混合均匀经超高温瞬时杀菌法(UHT)灭菌,备用;称取蔗糖、羧甲基纤维素钠、果胶,溶于80℃热水,使其终浓度分别为320g/L、4g/L、9g/L,混合均匀,采用巴氏灭菌法对蔗糖稳定剂进行杀菌处理,备用;在无菌环境中将冷却至40℃的豆奶茶混合液均质处理后转移至发酵罐中,接种植物乳杆菌ST菌株(1011CFU/kg), 搅拌均匀,进行厌氧发酵,发酵温度为37℃,发酵时间为18小时;发酵完成后添加蔗糖稳定剂(200ml/kg)进行调味,然后均质处理灌装,封口、冷藏避光保存。
乳酸菌发酵豆奶茶饮料颜色为黄白色,整个体系均匀,无分层现象,具有浓厚的豆奶清香和淡茶叶清香,口感爽滑厚实,略酸,呈半固体状态,饮后有回甘酸甜,冷藏条件下保质期为7天;发酵后的样品中的活菌数为2.24×1010 CFU/ml,与未发酵的奶茶相比,清除DPPH+和ABTS+的能力分别提高10.25%和18.95%,儿茶素提高了5.08%,具有显著的保健功能。
实例3以红茶和全脂牛奶为原料生产乳酸菌奶茶发酵饮料
以红茶为原料,将茶叶与水按1:50比例混合,在温度为90℃浸泡20分钟后进行抽滤,制备红茶茶汤,将红茶茶汤与全脂牛奶以1:1的比例混合均匀经超高温瞬时杀菌法(UHT)灭菌,备用;称取蔗糖、羧甲基纤维素钠、果胶,溶于75℃热水,终浓度分别为300g/L、5g/L、5g/L,混合均匀,采用巴氏灭菌法对蔗糖稳定剂进行杀菌处理,备用;在无菌环境中将冷却至35℃的奶茶混合液均质处理后转移至发酵罐中,接种植物乳杆菌ST菌株(109CFU/kg),搅拌均匀,进行厌氧发酵,发酵温度为38℃,发酵时间为15小时;发酵完成后添加蔗糖稳定剂(200ml/kg)进行调味,然后均质处理灌装,封口、冷藏避光保存。
乳酸菌发酵红茶奶茶饮料颜色为红褐色,体系均匀,无分层现象,具有浓厚的奶香和红茶茶叶的香甜醇味,微酸,有粘稠感,饮用后酸甜可口,冷藏条件下保质期为7天;发酵后的样品中的活菌数为1.63×109CFU/ml,与未发酵的奶茶相比,清除DPPH+和ABTS+的能力分别提高9.52%和14.54%,儿茶素提高了4.53%,具有显著的保健功能。
实例4红茶和无糖豆奶为原料生产乳酸菌奶茶发酵饮料
以红茶为原料,将茶叶与水按1:50比例混合,在温度为90℃浸泡20分钟后进行抽滤,制备红茶茶汤,将红茶茶汤与无糖豆奶以1:2的比例混合均匀经超高温瞬时杀菌法(UHT)灭菌,备用;称取蔗糖、羧甲基纤维素钠、果胶,溶于75℃热水,终浓度分别为310g/L、4g/L、7g/L,混合均匀,采用巴氏灭菌法对蔗糖稳定剂进行杀菌处理,备用;在无菌环境下将冷却至37℃的奶茶混合液均质处理后转移至发酵罐中,接种植物乳杆菌ST菌株(1010CFU/kg),搅拌均匀,进行厌氧发酵,发酵温度为35℃,发酵时间为18小时;发酵完成后添加蔗糖稳定剂(200ml/kg)进行调味,然后均质处理灌装,封口、冷藏避光保存。
乳酸菌发酵红茶豆奶茶饮料颜色为深红褐色,体系均匀,无分层现象,具有浓郁的豆奶香气和香甜醇和的茶香,略酸,粘稠略凝固,饮食后感觉爽滑,冷藏条件下保质期为9天;发酵后的样品中的活菌数为5.78×109CFU/ml,与未发酵的奶茶相比,清除DPPH+和ABTS+的能力分别提高8.26%和14.09%,儿茶素提高了3.99%,具有显著的保健功能。
实例5以普洱熟茶和全脂牛奶为原料生产乳酸菌奶茶发酵饮料
以普洱熟茶为原料,将茶叶与水按1:50比例混合,在温度为80℃浸泡30 分钟后进行抽滤,制备普洱熟茶茶汤;将普洱熟茶茶汤与全脂牛奶经以1:1的比例混合均匀后超高温瞬时杀菌法(UHT)灭菌,备用;称取蔗糖、羧甲基纤维素钠、果胶,溶于75℃热水,终浓度分别为380g/L、5g/L、9g/L,混合均匀,采用巴氏灭菌法对蔗糖稳定剂进行杀菌处理,备用;在无菌环境中将冷却至36℃的奶茶混合液均质处理后转移至发酵罐中,接种植物乳杆菌ST菌株(1010 CFU/L),搅拌均匀,进行厌氧发酵,发酵温度为38℃,发酵时间为12小时;发酵完成后添加蔗糖稳定剂(200ml/kg)进行调味,然后均质处理灌装,封口、冷藏避光保存。
乳酸菌发酵普洱茶奶茶饮料颜色为红咖啡色,整个体系均匀,无分层现象,具有浓厚的奶香和甜的茶叶清香,口感爽滑微酸,有粘稠感,饮用后酸甜可口,冷藏条件下保质期为7天;发酵后的样品中的活菌数为5.63×108CFU/ml,与未发酵的奶茶相比,清除DPPH+和ABTS+的能力分别提高10.26%和22.98%,儿茶素提高了8.95%,具有显著的保健功能。
Claims (2)
1.一种植物乳杆菌ST用于新型乳酸菌发酵奶茶饮料加工的方法,其特征在于,所述的植物乳杆菌菌株ST于2017年3月22日保藏于“中国微生物菌种保藏管理委员会普通微生物中心”,保藏号为CGMCC No.13911,分类命名为植物乳杆菌ST;该方法步骤包括制备茶汤、奶与茶汤的混合、接种、厌氧发酵、灌装;具体如下:
(1)以茶叶为原料,将茶叶和水按比例1:50比例浸泡,在温度为80℃的条件下浸提30分钟后,用180目滤网过滤制备成茶汤,将茶汤与牛(豆)奶按1:1或1:2的比例混合均匀,进行均质和杀菌处理,均质条件压力为20MPa~30MPa,均质时间为3-5分钟,超高温瞬时杀菌法灭菌,灭菌温度135℃,灭菌时间10秒钟;冷却至35℃~40℃并送入发酵罐中得到奶茶原液;
(2)制备蔗糖稳定剂:称取蔗糖、羧甲基纤维素钠、果胶,溶于75℃热水,终浓度分别为350g/L、5g/L、5g/L,混合均匀;采用板式杀菌机或巴氏灭菌法对蔗糖稳定剂进行杀菌处理;
(3)向每千克奶茶混合液中加入植物乳杆菌ST菌株109CFU/kg~1011CFU/kg,发酵过程中温度为35~40℃,发酵时间为8~18小时;
(4)向发酵后的奶茶添加蔗糖稳定剂,添加量为200ml/kg,并对混合液进行均质处理,得到乳酸菌发酵奶茶;
(5)将步骤(4)中得到的乳酸菌发酵奶茶进行灌装,得到乳酸菌发酵奶茶产品,在冷藏或常温避光储藏。
2.根据权利要求1所述的茶叶原料,其特征在于,茶叶为绿茶、红茶、普洱熟茶、普洱生茶。
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