CN108065149A - 一种充气乳酸菌果冻饮料及其制备方法 - Google Patents
一种充气乳酸菌果冻饮料及其制备方法 Download PDFInfo
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- CN108065149A CN108065149A CN201611029793.5A CN201611029793A CN108065149A CN 108065149 A CN108065149 A CN 108065149A CN 201611029793 A CN201611029793 A CN 201611029793A CN 108065149 A CN108065149 A CN 108065149A
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- Prior art keywords
- lactic acid
- acid bacteria
- inflation
- juice
- fruit syrup
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种充气乳酸菌果冻饮料，其特征在于：包括如下重量百分含量的原料：浓缩乳清蛋白粉0.36％～0.86％，甜味剂15％～20％，凝胶剂0.15％～0.4％，酸度调节剂0.3％～0.5％，浓缩果汁0.15％～0.25％，天然色素0.009％～0.03％，乳酸菌菌粉0.002％～0.003％，水余量。该果冻饮料不仅具有果冻软滑的口感及碳酸饮料爽爆的感觉，同时还具有乳酸菌发酵的特殊风味，产品兼具三重的丰富口感及益生菌的功能性，且产品处于弱凝胶可饮用的状态，乳酸菌活菌数在货架期内达到功能性标准。
Description
技术领域
本发明涉及饮料加工领域。更具体地，涉及一种充气乳酸菌果冻饮料及其制备方法。
背景技术
果冻是以水、甜味剂、凝胶剂、酸度调节剂、香精，色素等调配而成，具有丰富的风味和特殊的口感，同时是一种低热量、富含纤维的食品，受到广大消费者特别是青少年朋友的青睐。乳酸菌是一类具有特殊生理活性和营养功能的益生菌，能够调节机体胃肠道正常菌群、保持微生态平衡，提高食物消化率，降低血清胆固醇，控制内毒素及提高具体免疫力等功能。碳酸饮料以劲爽的口感受到广大青少年的喜爱。
目前市场上还未有果冻、碳酸饮料及乳酸菌相结合，并赋予该产品不仅具有果冻软滑的口感及碳酸饮料爽爆的感觉，同时还具有乳酸菌发酵的特殊风味，具有三重的丰富口感及益生菌的功能性的产品。且在制作工艺上，控制凝胶剂的添加量以保证产品处于弱凝胶可饮用的状态，同时产品中的乳酸菌活菌数在货架期内达到功能性标准都是该产品在开发中所面临的技术问题。
发明内容
针对以上问题，本发明的第一个目的在于提供一种充气乳酸菌果冻饮料，该充气乳酸菌果冻饮料不仅具有果冻软滑的口感及碳酸饮料爽爆的感觉，同时还具有乳酸菌发酵的特殊风味，产品兼具三重的丰富口感及益生菌的功能性，且产品处于弱凝胶可饮用的状态，乳酸菌活菌数在货架期内达到功能性标准(活菌数≥1×106cfu/mL)。
本发明的第二个目的在于提供上述充气乳酸菌果冻饮料的制备方法。该制备方法简单、制备条件易于实施。
为达到上述第一个目的，本发明提供一种充气乳酸菌果冻饮料，包括如下重量百分含量的原料：浓缩乳清蛋白粉0.36％～0.86％，甜味剂15％～20％，凝胶剂0.15％～0.4％，酸度调节剂0.3％～0.5％，浓缩果汁0.15％～0.25％，天然色素0.009％～0.03％，二氧化碳3g/L～6g/L，乳酸菌菌粉0.002％～0.003％，水余量。
根据本发明的具体实施方式，所述二氧化碳的添加量为3g/L～6g/L具体的是指每升果冻饮料原料中添加3～6g二氧化碳。
根据本发明的具体实施方式，所述浓缩乳清蛋白粉中蛋白质含量为35％～85％。
根据本发明的具体实施方式，本发明中的所述充气乳酸菌果冻饮料中蛋白质含量≥0.3g/100mL，乳酸菌活菌含量≥1×106cfu/mL。
本发明中，通过对原料选择浓缩乳清蛋白粉及相应的乳酸菌菌粉发酵剂，并控制原料各组分的配比，从而可有效地保证产品具有良好的发酵风味且在货架期内的活菌数≥1×106cfu/mL。根据本发明的具体实施方式，原料中浓缩乳清蛋白粉的重量百分含量可为0.4％～0.86％、0.4％～0.76％、0.4％～0.6％、0.5％～0.7％等，凝胶剂的添加量可为0.2％～0.4％、0.3％～0.4％、0.2％～0.35％、0.15％～0.3％等。根据本发明的优选实施方式，原料中浓缩乳清蛋白粉的重量百分含量为0.4％～0.6％，凝胶剂的重量百分含量为0.15％～0.35％时，产品中果冻软滑感、碳酸饮料丰富感以及乳酸菌菌粉发酵的风味口感更佳，且益生菌活菌数更高(≥5.5×106cfu/mL)。
根据本发明的具体实施方式，所述乳酸菌菌粉包括保加利亚乳杆菌、干酪乳杆菌、嗜热链球菌、鼠李糖乳杆菌、瑞士乳杆菌、植物乳杆菌、罗伊氏乳杆菌、发酵乳杆菌、副干酪乳杆菌、长双歧杆菌、动物双歧杆菌、婴儿双歧杆菌、短双歧杆菌、青春双歧杆菌、两歧双歧杆菌、唾液双歧杆菌和格式乳杆菌中的一种或多种；优选地，当乳酸菌菌粉为鼠李糖乳杆菌时，得到的充气乳酸菌果冻饮料中乳酸菌活菌含量更高且产品的稳定性更好。
本发明中，甜味剂可用于调节产品的风味和口感。根据本发明的具体实施方式，所述甜味剂包括白砂糖、结晶果糖、葡萄糖、麦芽糖、果葡糖浆、糖醇类甜味剂、三氯蔗糖、安赛蜜、甜蜜素和甜菊糖苷中的一种或多种；优选地，所述甜味剂为白砂糖。
本发明中，凝胶剂可用于促进果冻的凝固成型，使得果冻外观晶莹、口感软滑。根据本发明的具体实施方式，所述凝胶剂包括琼脂、卡拉胶、黄原胶、魔芋胶、海藻酸钠、结冷胶和刺槐豆胶中的一种或多种。本发明中当凝胶剂中含有卡拉胶时，卡拉胶与乳酸钙复配使用得到凝胶剂。
根据本发明的具体实施方式，所述酸度调节剂包括乳酸、柠檬酸和柠檬酸钠中的一种或多种。
根据本发明的具体实施方式，所述浓缩果汁包括苹果汁、橙汁、柠檬汁、柚子汁、桃汁、梨汁、草莓汁、蓝莓汁、葡萄汁、芒果汁和西瓜汁中的一种或多种。
本发明中的天然色素用于果冻着色，来源于天然植物的根、茎、叶、花、果实等。根据本发明的具体实施方式，所述天然色素包括焦糖色素、类胡萝卜素、花青素、栀子黄色素、姜黄素、番茄色素和甜菜红中的一种或多种。
根据本发明的具体实施方式，所述充气乳酸菌果冻饮料的原料中还可包含0.05％～0.15％的食用香精。
根据本发明的优选实施方式，所述水为RO纯水。
为达到上述第二个目的，本发明提供上述充气乳酸菌果冻饮料的制备方法，该方法包括如下步骤：
将凝胶剂与50～60℃水混合充分溶胀后，再升温煮胶，加入甜味剂、浓缩果汁、天然色素后，将得到的胶液过滤、杀菌、降温至40～45℃备用；
将浓缩乳清蛋白粉经水合、均质、灭菌、降温后加入乳酸菌菌粉发酵，破乳后，将得到的乳清发酵液降至10℃以下备用；
将上述乳清发酵液与胶液混合均匀，搅拌条件下加入酸度调节剂，再充入二氧化碳气体，灌装，冷却，得充气乳酸菌果冻饮料。
根据本发明的具体实施方式，本发明中的甜味剂中含有白砂糖时，可先将白砂糖与凝胶剂干混后，再与50～60℃水混合充分溶胀，再升温煮胶，进行后续的步骤。
本发明中，通过将凝胶剂溶胶、煮胶的过程与浓缩乳清蛋白粉发酵的过程分开进行，从而发酵更充分，且使得充入二氧化碳气体后得到的果冻饮料中的乳酸菌活菌数保持在更高的水平，同时保证产品风味好，既有果冻软滑感，碳酸饮料的口感以及发酵风味。
本发明得到的充气乳酸菌果冻饮料在引用时需要用力摇晃，这样可使得果冻与二氧化碳充分结合，呈现多重丰富的口感，摇动的次数和力度不同，饮品里的果冻破碎程度也不一样，饮用的口感也会有差异，从而增加了产品饮用的乐趣。
本发明还保护上述制备方法在制备乳酸菌活菌数高且口感丰富的充气乳酸菌果冻饮料中的应用。
本发明中所用各原材料可通过商业市售购买获得，各原料应符合相应质量标准要求。除上述说明外，本发明的生产工艺中未具体提及的工序以及所用设备均可采用所属领域中的常规设备或参照所述领域的现有技术进行。
本发明的有益效果如下：
本发明中，通过对原料包括凝胶剂的选择以及对配方的设计，实现产品呈现出可饮用的弱凝胶状态。
本发明中，通过筛选浓缩乳清蛋白粉及乳酸菌发酵剂的选择及原料中各组分的添加比例，保证了产品具有良好的发酵风味及在货架期内活菌数≥1×106cfu/mL。
本发明的制备方法简单、条件易于实施，且制备过程中通过控制胶液杀菌降温后的温度，使得该温度既高于胶液的凝固点温度，同时又减少了对乳酸菌活力的影响。
具体实施方式
为了更清楚地说明本发明，下面结合优选实施例对本发明做进一步的说明。本领域技术人员应当理解，下面所具体描述的内容是说明性的而非限制性的，不应以此限制本发明的保护范围。
实施例1
一、一种充气乳酸菌果冻饮料，配方为(以原料总量为1000g计)：乳清发酵液100g，白砂糖50g，果葡糖浆100g，柠檬酸2.7g，柠檬酸钠1.2g，乳酸钙1.4g，黄原胶0.45g，卡拉胶0.85g，刺槐豆胶0.65g，浓缩柠檬汁1.5g、β-胡萝卜素0.18g，食用香精1g，二氧化碳5g/L，RO纯水余量。
其中，乳清发酵液的配方为(以乳清发酵液原料总量1000g计)：浓缩乳清蛋白粉WPC40g，白砂糖15g，鼠李糖乳杆菌菌粉0.2g，RO纯水余量。
二、上述充气乳酸菌果冻饮料的制备方法如下：
1、胶冻体系(此步骤中的原料均是指除上述乳清发酵液中的原料之外的充气乳酸菌果冻饮料的原料。)
(1)原料混合：将白砂糖与上述凝胶剂(乳酸钙、黄原胶、卡拉胶和刺槐豆胶)进行干混；
(2)溶胶：在配料罐中加入配料用RO纯水，加热至55℃，加入步骤(1)混合均匀的物料，并搅拌20min，使胶体与RO纯水充分混合，充分溶胀，有利于发挥胶体的稳定作用，使产品质地均匀一致；
(3)煮胶：在搅拌状态下，将胶液加热至90℃，维持10min，使胶体充分溶解；
(4)调配：依次加入果葡糖浆、浓缩柠檬汁、β-胡萝卜素、食用香精；
(5)过滤：对胶液经100～150目筛网进行过滤，以去除未完全溶解的凝胶剂和白砂糖中的杂质；
(6)杀菌：80～85℃，15min；
(7)降温：胶液降温至40～45℃并保持温度备用；
2、乳清发酵液(此步骤中乳清发酵液中所用的原料均为上述乳清发酵液配方中的各原料。)
(1)化料：在化料罐中加入余量配料用RO纯水，加热到45～50℃，在搅拌配料用水的状态下，将浓缩乳清蛋白粉WPC、白砂糖干混后通过筛网缓慢加入化料罐中，利用高速搅拌机至搅拌溶解均匀，恒温静置水合40分钟；
(2)均质：压力30/150bar；
(3)杀菌：95±2℃/300s；
(4)发酵：降温至36～38℃，无菌条件下加入鼠李糖乳杆菌菌粉，高速搅拌至菌粉充分溶解，静置发酵8小时，待pH降至4.6左右停止发酵；
(5)破乳后降温至10℃以下备用；
3、混合：将制备好的胶液与乳清发酵液按配方比例搅拌混合均匀，搅拌条件下加入酸度调节剂调酸，将终点pH控制在4.0；
4、充入无菌二氧化碳气体；
5、灌装：耐压无菌罐进行灌装；
6、冷却：在0～5℃下，15min冷却使胶液凝固。
对本实施例产品的性能测试结果：经21天的冷藏贮存后，检测到饮料中的鼠李糖乳杆菌活菌数为5.73×106cfu/mL，蛋白质含量达0.32wt％，饮料的其它营养成分也未发生改变，果冻成形性好，具有软滑的口感及碳酸饮料暴爽的感觉，且乳酸菌发酵的风味明显。
实施例2
一、一种充气乳酸菌果冻饮料，配方为(以原料总量为1000g计)：乳清发酵液100g，白砂糖50g，果葡糖浆150g，柠檬酸3.0g，柠檬酸钠1.5g，乳酸钙1.5g，黄原胶0.45g，卡拉胶0.85g，刺槐豆胶0.65g，浓缩柠檬汁1.5g、β-胡萝卜素0.18g，食用香精1g，二氧化碳5g/L，RO纯水余量。
其中，乳清发酵液的配方为(以乳清发酵液原料总量1000g计)：浓缩乳清蛋白粉WPC40g，白砂糖15g，鼠李糖乳杆菌菌粉0.2g，RO纯水余量。
二、上述充气乳酸菌果冻饮料的制备方法如下：
1、胶冻体系(此步骤中的原料均是指除上述乳清发酵液中的原料之外的充气乳酸菌果冻饮料的原料。)
(1)原料混合：将白砂糖与上述凝胶剂(乳酸钙、黄原胶、卡拉胶和刺槐豆胶)进行干混；
(2)溶胶：在配料罐中加入配料用RO纯水，加热至55℃，加入步骤(1)混合均匀的物料，并搅拌20min，使胶体与RO纯水充分混合，充分溶胀，有利于发挥胶体的稳定作用，使产品质地均匀一致；
(3)煮胶：在搅拌状态下，将胶液加热至90℃，维持10min，使胶体充分溶解；
(4)调配：依次加入果葡糖浆、浓缩柠檬汁、β-胡萝卜素、食用香精；
(5)过滤：对胶液经100～150目筛网进行过滤，以去除未完全溶解的凝胶剂和白砂糖中的杂质；
(6)杀菌：80～85℃，15min；
(7)降温：胶液降温至40～45℃并保持温度备用；
2、乳清发酵液(此步骤中乳清发酵液中所用的原料均为上述乳清发酵液配方中的各原料。)
(1)化料：在化料罐中加入配料用RO纯水，加热到45～50℃，在搅拌配料用水的状态下，将浓缩乳清蛋白粉、白砂糖干混后通过筛网缓慢加入化料罐中，利用高速搅拌机至搅拌溶解均匀，恒温静置水合40分钟；
(2)均质：压力30/150bar；
(3)杀菌：95±2℃/300s；
(4)发酵：降温至36～38℃，无菌条件下加入鼠李糖乳杆菌菌粉，高速搅拌至菌粉充分溶解，静置发酵8小时，待pH降至4.6左右停止发酵；
(5)破乳后降温至10℃以下备用；
3、混合：将制备好的胶液与乳清发酵液按配方比例搅拌混合均匀，搅拌条件下加入酸度调节剂调酸，将终点pH控制在4.0；
4、充入无菌二氧化碳气体；
5、灌装：耐压无菌罐进行灌装；
6、冷却：在0～5℃下，15min冷却使胶液凝固。
对本实施例产品的性能测试结果：经21天的冷藏贮存后，检测到饮料中的鼠李糖乳杆菌活菌数为8.26×106cfu/mL，蛋白质含量达0.32wt％，饮料的其它营养成分也未发生改变，果冻成形性好，具有软滑的口感及碳酸饮料暴爽的感觉，且乳酸菌发酵的风味明显。
对比例1
重复实施例1，区别在于，将配方中刺槐豆胶的添加量改为1.05g，黄原胶添加量改为0.9g，其余条件不变，得到充气乳酸菌果冻饮料。
本对比例产品的性能测试结果：经21天的冷藏贮存后，检测到饮料中的鼠李糖乳杆菌活菌数为4.37×106cfu/mL，相比于实施例1和2，产品活菌数差异不显著，果冻成型性变硬，产品需要更用力摇动才能使果冻破碎，果冻弹性大、脆性小，不够软滑，口感相对较差，风味并无显著变化。
对比例2
重复实施例1，区别在于，将充气乳酸菌果冻饮料的配方中乳清发酵液的添加量改为250g，其余条件不变，制备得到充气乳酸菌果冻饮料。测试结果可知：所得产品口感偏酸，且果冻不够软滑。
对比例3
一、一种充气乳酸菌果冻饮料，配方为(以原料总量为1000g计)：浓缩乳清蛋白粉WPC4g，白砂糖51.5g，鼠李糖乳杆菌菌粉0.02g，果葡糖浆100g，柠檬酸2.7g，柠檬酸钠1.2g，乳酸钙1.4g，黄原胶0.45g，卡拉胶0.85g，刺槐豆胶0.65g，浓缩柠檬汁1.5g、β-胡萝卜素0.18g，食用香精1g，二氧化碳5g/L，RO纯水余量。
二、上述充气乳酸菌果冻饮料的制备方法为：
1)将浓缩乳清蛋白粉加入到45～50℃的RO水中，高速搅拌20min，恒温静置水合40分钟制成还原奶。
2)将白砂糖与凝胶剂(乳酸钙、黄原胶、卡拉胶和刺槐豆胶)混合均匀后，加入到55℃RO水中化料溶解，并保温搅拌30min；
3)在搅拌状态下，将胶液加热至90℃，维持10min，使胶体充分溶解；
4)依次加入果葡糖浆、浓缩柠檬汁、β-胡萝卜素、食用香精进行调配，60℃保温搅拌30min；
5)将步骤1)制备的还原奶加入到步骤4)制备得到的体系中混合均匀并进行均质，均质压力30/150bar
6)将步骤5)中的混合溶液进行杀菌处理，杀菌温度为95℃，时间10min，杀菌后再将溶液冷却至36～38℃，并在此温度条件下加入鼠李糖乳杆菌菌粉，搅拌20min使菌粉和溶液混合均匀，保温发酵，待pH降至4.6左右停止发酵，在搅拌条件下加入酸度调节剂调酸，将终点pH控制在4.0；
7)充入无菌二氧化碳气体；
8)灌装：耐压无菌罐进行灌装；
9)冷却：在0～5℃下，15min冷却使胶液凝固。
本对比例得到的乳酸菌果冻饮料经21天的冷藏贮存后，检测到饮料中的鼠李糖乳杆菌活菌数为6.45×105cfu/mL，低于益生菌功能性标准活菌数1×106cfu/mL，且果冻成型性变硬，果冻破碎后不够软滑，风味并无显著变化。
显然，本发明的上述实施例仅仅是为清楚地说明本发明所作的举例，而并非是对本发明的实施方式的限定，对于所属领域的普通技术人员来说，在上述说明的基础上还可以做出其它不同形式的变化或变动，这里无法对所有的实施方式予以穷举，凡是属于本发明的技术方案所引伸出的显而易见的变化或变动仍处于本发明的保护范围之列。
Claims (9)
1.一种充气乳酸菌果冻饮料，其特征在于：包括如下重量百分含量的原料：浓缩乳清蛋白粉0.36％～0.86％，甜味剂15％～20％，凝胶剂0.15％～0.4％，酸度调节剂0.3％～0.5％，浓缩果汁0.15％～0.25％，天然色素0.009％～0.03％，乳酸菌菌粉0.002％～0.003％，二氧化碳3g/L～6g/L，水余量。
2.根据权利要求1所述的充气乳酸菌果冻饮料，其特征在于：所述浓缩乳清蛋白粉中蛋白质含量为35wt％～85wt％。
3.根据权利要求1所述的充气乳酸菌果冻饮料，其特征在于：所述充气乳酸菌果冻饮料中蛋白质含量≥0.3g/100mL，乳酸菌活菌含量≥1×106cfu/mL。
4.根据权利要求1所述的充气乳酸菌果冻饮料，其特征在于：所述乳酸菌菌粉选自保加利亚乳杆菌、干酪乳杆菌、嗜热链球菌、鼠李糖乳杆菌、瑞士乳杆菌、植物乳杆菌、罗伊氏乳杆菌、发酵乳杆菌、副干酪乳杆菌、长双歧杆菌、动物双歧杆菌、婴儿双歧杆菌、短双歧杆菌、青春双歧杆菌、两歧双歧杆菌、唾液双歧杆菌和格式乳杆菌中的一种或多种；优选地，所述乳酸菌菌粉为鼠李糖乳杆菌。
5.根据要求1所述的充气乳酸菌果冻饮料，其特征在于：所述甜味剂选自白砂糖、结晶果糖、葡萄糖、麦芽糖、果葡糖浆、糖醇类甜味剂、三氯蔗糖、安赛蜜、甜蜜素和甜菊糖苷中的一种或多种。
6.根据要求1所述的充气乳酸菌果冻饮料，其特征在于：所述凝胶剂包括琼脂、卡拉胶、黄原胶、魔芋胶、海藻酸钠、结冷胶和刺槐豆胶中的一种或多种。
7.根据要求1所述的充气乳酸菌果冻饮料，其特征在于：所述酸度调节剂包括乳酸、柠檬酸和柠檬酸钠中的一种或多种。
8.根据要求1所述的充气乳酸菌果冻饮料，其特征在于：所述浓缩果汁包括苹果汁、橙汁、柠檬汁、柚子汁、桃汁、梨汁、草莓汁、蓝莓汁、葡萄汁、芒果汁和西瓜汁中的一种或多种。
9.如权利要求1所述的充气乳酸菌果冻饮料的制备方法，其特征在于，包括如下步骤：
将凝胶剂与50～60℃水混合充分溶胀后，再升温煮胶，加入甜味剂、浓缩果汁、天然色素后，将得到的胶液过滤、杀菌、降温至40～45℃备用；
将浓缩乳清蛋白粉经水合、均质、灭菌、降温后加入乳酸菌菌粉发酵，破乳后，将得到的乳清发酵液降至10℃以下备用；
将上述乳清发酵液与胶液混合均匀，搅拌条件下加入酸度调节剂，再充入二氧化碳气体，灌装，冷却，得充气乳酸菌果冻饮料。
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