CN108077432A - 一种功能性发酵乳及其制备方法 - Google Patents
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Abstract
本发明提供了一种功能性发酵乳及其制备方法,该制备方法包括:将白砂糖和黑木耳粉干混均匀,获得干混料;将牛乳加热至40‑50℃,加入干混料和乳蛋白粉,保温搅拌10‑20min,保温静置20‑30min,获得物料;将物料升温至60‑65℃,经18‑22MPa均质;将均质后的物料杀菌,冷却,加入发酵剂和植物乳杆菌CCFM8610,进行发酵;将达到发酵终点的物料翻缸冷却,灌装,冷藏,即得所述的功能性发酵乳。本发明的积极进步效果在于:提供了一种具有帮助人体排解重金属功效的发酵乳及其制备方法,将功能性专利菌株植物乳杆菌CCFM8610运用到生产实践中,开发了新型功能性配料黑木耳粉的应用方法,生产了一款具有排镉、排铅功效的功能性发酵乳。
Description
技术领域
本发明属于乳制品技术领域,具体涉及一种功能性发酵乳及其制备方法。
背景技术
现代社会,城市空气质量问题已愈发严重。道路上的汽车日益增多,随之而来的污染十分严重。近些年,在我国的大部分地区秋冬季节产生了严重的空气污染、甚至雾霾。直接侵袭着人们的呼吸系统甚至身体,很多人、甚至婴儿发现体内重金属超标。
益生菌可以有效维持肠道的微生态平衡。研究发现通过人为的补充活性有益菌群,不但可以调节肠道微生态的不平衡状态,使其趋于平衡,恢复和保持人体健康。益生菌可以分泌一些抗原物质,激活并强化肠道的免疫系统,从而提高人体的某些防御功能。江南大学自主开发的专利菌株植物乳杆菌CCFM8610具有帮助人体排镉功效,将其结合其他益生菌及功能性配料,则产品具有普通发酵乳之外更多的功效。此外,一些功能性食品配料也具体协助人体清除重金属的功效。然而此类产品目前市场为空白。
发明内容
本发明所要解决的技术问题是选择具有清除体内重金属功效的益生菌以及食品配料,提供一种具有帮助身体“淘金”的功能性发酵乳及其制备方法。
为实现上述目的,本发明采用如下技术方案:
一种功能性发酵乳的制备方法,其特征在于,该制备方法包括下述步骤:
(1)将白砂糖和黑木耳粉干混均匀,获得干混料;
(2)将牛乳加热至40-50℃,加入步骤(1)的干混料和乳蛋白粉,保温搅拌10-20min,保温静置20-30min,获得物料;
(3)将步骤(2)的物料升温至60-65℃,经18-22MPa均质;
(4)将步骤(3)均质后的物料杀菌,冷却,加入发酵剂和植物乳杆菌CCFM8610,进行发酵;
(5)将步骤(4)达到发酵终点的物料翻缸冷却,灌装,冷藏,即得所述的功能性发酵乳;
上述制备方法所制得的功能性发酵乳的原料中包含下述质量百分比的组分:牛乳89.4%-90.799%、白砂糖7%-8%、乳蛋白粉0.5%-2%、黑木耳粉0.1%-1%、发酵剂0.001%-0.1%和0.1%-1%的植物乳杆菌CCFM8610。
进一步地,所述乳蛋白粉是指乳蛋白含量≥70%的全乳蛋白粉。
进一步地,所述黑木耳粉为黑木耳脱水、干燥、粉碎制得;所述的黑木耳粉的细度为≥200目。
进一步地,所述发酵剂为嗜热链球菌、嗜酸乳杆菌、保加利亚乳杆菌、植物乳杆菌、干酪乳杆菌、唾液乳杆菌、乳链球菌、鼠李糖乳杆菌、乳酸乳球菌乳酸亚种、乳酸乳球菌乳脂亚种、乳酸乳球菌、双歧杆菌和肠膜明串珠菌中的一种或几种。
进一步地,步骤(4)中,所述杀菌为巴氏杀菌处理,杀菌温度为85-95℃,杀菌时间10-15min。
进一步地,步骤(4)中,所述发酵的时间为4-10h,发酵温度为35-42℃。
进一步地,步骤(5)中,所述发酵终点为物料的酸度达到70-90°T。
进一步地,步骤(5)中,所述冷却的温度为16-22℃。
进一步地,步骤(5)中,所述冷藏的温度为4-10℃。
本发明还提供了一种由上述制备方法制得的功能性发酵乳。
本发明的积极进步效果在于:提供了一种具有帮助人体排解重金属功效的发酵乳及其制备方法,将功能性专利菌株植物乳杆菌CCFM8610运用到生产实践中,开发了新型功能性配料黑木耳粉的应用方法。生产了一款具有排镉、排铅功效的功能性发酵乳。
具体实施方式
下面通过实施例的方式进一步说明本发明,但并不因此将本发明限制在所述的实施例范围之中。下列实施例中未注明具体条件的实验方法,按照常规方法和条件,或按照商品说明书选择。
一种功能性发酵乳的制备方法,该制备方法包括下述步骤:
(1)将白砂糖和黑木耳粉干混均匀,获得干混料;
(2)将牛乳加热至40-50℃,加入步骤(1)的干混料和乳蛋白粉,保温搅拌10-20min,保温静置20-30min,获得物料;
(3)将步骤(2)的物料升温至60-65℃,经18-22MPa均质;
(4)将步骤(3)均质后的物料杀菌,冷却,加入发酵剂和植物乳杆菌CCFM8610,进行发酵;
(5)将步骤(4)达到发酵终点的物料翻缸冷却,灌装,冷藏,即得所述的功能性发酵乳;
上述制备方法所制得的功能性发酵乳的原料中包含下述质量百分比的组分:牛乳89.4%-90.799%、白砂糖7%-8%、乳蛋白粉0.5%-2%、黑木耳粉0.1%-1%、发酵剂0.001%-0.1%和0.1%-1%的植物乳杆菌CCFM8610。所述的百分比为占原料总质量的质量百分比。
所述的牛乳为本领域常规的牛乳,包括原料乳。所述的原料乳为本领域常规的原料乳,即从健康牛体正常乳房挤下的天然的乳腺分泌物,较佳地为经过预处理后的原料乳。所述的原料乳符合GB-19301《食品安全国家标准-生乳》的要求。所述的植物乳杆菌CCFM8610是一株由江南大学自主开发的、具有排镉功效的专利菌株,该菌株在申请号为201210322124.2的发明专利中公开。
进一步地,所述乳蛋白粉是指乳蛋白含量≥70%的全乳蛋白粉,即牛奶蛋白粉。
进一步地,所述黑木耳粉是指黑木耳脱水、干燥、粉碎制得。较佳地黑木耳粉的细度为≥200目。黑木耳含有丰富的植物胶原成分,它具有较强的吸附作用,对人体起到清理消化道、清胃涤肠的作用。
此外,黑木耳粉完全保留了黑木耳所有的营养成份,吸收率可达98%左右,比不粉碎直接食用提高吸收率2倍以上。黑木耳粉具有显著的抗凝作用,它能阻止血液中的胆固醇在血管上的沉积和凝结,还可以减少血液凝块,防止血栓形成,对延缓中年人动脉硬化的发生发展十分有益;本身含有丰富的纤维素和植物胶原,能够促进胃肠蠕动,促进肠道脂肪食物的排泄、减少食物中脂肪的吸收,从而防止肥胖;同时,由于这两种物质能促进胃肠蠕动,防止便秘,有利于体内大便中有毒物质的及时清除和排出,从而起到预防直肠癌及其它消化系统癌症的作用。
进一步地,所述发酵剂的菌种为本领域常规使用的乳酸菌菌种,较佳的为嗜热链球菌(Streptococcus thermophilus)、嗜酸乳杆菌(Lactobacillus acidophilus)、保加利亚乳杆菌(Lactobacillus bulgaricus)、植物乳杆菌(Laetobacillus plantarum)、干酪乳杆菌(Lactobacillus casei)、唾液乳杆菌(Laetobacillus salivarius)、乳链球菌(Strept.lactis)、鼠李糖乳杆菌(Lactobacillus GG)、乳酸乳球菌乳酸亚种(Lactococcuslactis subsp.lactis)、乳酸乳球菌乳脂亚种(Lactococcus lactis subsp.cremoris)、乳酸乳球菌(Lactococcus lactis)、双歧杆菌(Bifidobacterium)和肠膜明串珠菌(Leuconostoc mesenteroides)中的一种或多种,更佳的为嗜热链球菌和保加利亚乳杆菌。所述发酵菌种的接种量为本领域常规的接种量,较佳的为1×106cfu/mL-4×106cfu/mL。
进一步地,步骤(4)中,所述的杀菌为本领域常规的杀菌,较佳地为巴氏杀菌处理,更佳地杀菌温度为85-95℃,杀菌时间10-15min。
进一步地,步骤(4)中,所述的发酵的条件和方法均为本领域常规的条件和方法。所述发酵的时间较佳的为4-10h,发酵的温度较佳的为35℃~42℃。本领域技术人员知道根据所述菌种的接种量、发酵温度适当调整发酵时间长短。所述发酵的终点较佳的为滴定酸度70-90°T。
进一步地,步骤(5)中,所述发酵终点为本领域常规的终点,较佳地为至所述发酵基质的酸度达到75~80°T。较佳地,所述发酵后还包括再翻缸冷却、灌装和冷藏的步骤。所述的再冷却的温度为本领域常规的冷却的温度,较佳地为16-22℃,更佳地为16-20℃。所述冷藏的温度为本领域常规的温度,较佳地为4-10℃,更佳地为4-5℃。
本发明还提供一种由上述的制备方法制得的功能性发酵乳。
本发明所用试剂和原料均市售可得。
在符合本领域常识的基础上,上述各优选条件,可任意组合,即得本发明各佳实例。
上述发酵乳可以根据实际情况制备成各种发酵乳制品,凡是利用本发明的发酵乳制备的乳制品,均落在本发明的保护范围之内。
下述实施例中,所用原料的来源为:
牛奶:光明乳业股份有限公司。
黑木耳粉:上海利威国际贸易有限公司。
乳蛋白粉:戴维林国际贸易有限公司。
植物乳杆菌CCFM8610:江南大学专利菌株。江苏微康生物科技
有限公司代工。
发酵菌种:科汉森(北京)贸易有限公司。
实施例1
配方如表1:
表1
制备步骤如下:
(1)将白砂糖和黑木耳粉干混均匀;
(2)将牛乳加热至50℃,加入步骤(1)的干混料和乳蛋白粉,保温搅拌10min,保温静置20min,获得物料;
(3)将步骤(2)的物料升温至60℃,经18MPa均质;
(4)将步骤(3)均质后的物料经85℃、15min杀菌、冷却至35℃,加入发酵剂和植物乳杆菌CCFM8610,进行发酵;
(5)待发酵至滴定酸度90°T时,物料翻缸冷却,灌装,冷藏,即得功能性发酵乳。
实施例2
配方如表2:
表2
制备步骤如下:
(1)将白砂糖和黑木耳粉干混均匀;
(2)将牛乳加热至40℃,加入步骤(1)的干混料和乳蛋白粉,保温搅拌20min,保温静置30min;
(3)将步骤(2)的物料升温至65℃,经22MPa均质;
(4)将均质后的物料经95℃、10min杀菌、冷却至42℃,加入发酵剂和植物乳杆菌CCFM8610,进行发酵
(5)待发酵至滴定酸度70°T时,物料翻缸冷却,灌装,冷藏,即得功能性发酵乳。
实施例3
配方如表3:
表3
制备步骤如下:
(1)将白砂糖和黑木耳粉干混均匀;
(2)将牛乳加热至45℃,加入步骤(1)的干混料和乳蛋白粉,保温搅拌20min,保温静置30min;
(3)将步骤(2)的物料升温至60℃,经20MPa均质;
(4)将均质后的物料经85℃、15min杀菌、冷却至42℃,加入发酵剂和植物乳杆菌CCFM8610,进行发酵;
(5)待发酵至滴定酸度70°T时,物料翻缸冷却,灌装,冷藏,即得功能性发酵乳。
效果例
本发明产品所采用功能性配料及功能性菌株,使得发酵乳增加了协助人体清除重金属功效,目前市面上在售产品无竞品。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明实质内容上所作的任何修改、等同替换和简单改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种功能性发酵乳的制备方法,其特征在于,该制备方法包括下述步骤:
(1)将白砂糖和黑木耳粉干混均匀,获得干混料;
(2)将牛乳加热至40-50℃,加入步骤(1)的干混料和乳蛋白粉,保温搅拌10-20min,保温静置20-30min,获得物料;
(3)将步骤(2)的物料升温至60-65℃,经18-22MPa均质;
(4)将步骤(3)均质后的物料杀菌,冷却,加入发酵剂和植物乳杆菌CCFM8610,进行发酵;
(5)将步骤(4)达到发酵终点的物料翻缸冷却,灌装,冷藏,即得所述的功能性发酵乳;
上述制备方法所制得的功能性发酵乳的原料中包含下述质量百分比的组分:牛乳89.4%-90.799%、白砂糖7%-8%、乳蛋白粉0.5%-2%、黑木耳粉0.1%-1%、发酵剂0.001%-0.1%和0.1%-1%的植物乳杆菌CCFM8610。
2.如权利要求1所述的功能性发酵乳的制备方法,其特征在于,所述乳蛋白粉是指乳蛋白含量≥70%的全乳蛋白粉。
3.如权利要求1所述的功能性发酵乳的制备方法,其特征在于,所述黑木耳粉为黑木耳脱水、干燥、粉碎制得;所述的黑木耳粉的细度为≥200目。
4.如权利要求1所述的功能性发酵乳的制备方法,其特征在于,所述发酵剂为嗜热链球菌、嗜酸乳杆菌、保加利亚乳杆菌、植物乳杆菌、干酪乳杆菌、唾液乳杆菌、乳链球菌、鼠李糖乳杆菌、乳酸乳球菌乳酸亚种、乳酸乳球菌乳脂亚种、乳酸乳球菌、双歧杆菌和肠膜明串珠菌中的一种或几种。
5.如权利要求1所述的功能性发酵乳的制备方法,其特征在于,步骤(4)中,所述杀菌为巴氏杀菌处理,杀菌温度为85-95℃,杀菌时间10-15min。
6.如权利要求1所述的功能性发酵乳的制备方法,其特征在于,步骤(4)中,所述发酵的时间为4-10h,发酵温度为35-42℃。
7.如权利要求1所述的功能性发酵乳的制备方法,其特征在于,步骤(5)中,所述发酵终点为物料的酸度达到70-90°T。
8.如权利要求1所述的功能性发酵乳的制备方法,其特征在于,步骤(5)中,所述冷却的温度为16-22℃。
9.如权利要求1所述的功能性发酵乳的制备方法,其特征在于,步骤(5)中,所述冷藏的温度为4-10℃。
10.一种由权利要求1~9任一项所述的制备方法制得的功能性发酵乳。
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