CN108094531A - 一种双重益生菌发酵饮品及其制备方法 - Google Patents
一种双重益生菌发酵饮品及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明提供了一种双重益生菌发酵饮品,包括按重量百分比计算的脱脂奶粉:1.5~4.5%,全脂奶粉:0.5~2%,甜味剂:8~16%,果汁调味剂:0.5~1.0%,增稠剂:0.04~0.08%,酸味剂:0.01~0.03%,食品用香精:0.004~0.008%,益生菌:0.0012~0.0016%,其余为水,还包括一种双重益生菌发酵饮品的制备方法,包括原料混合、一次发酵、配料混合、二次发酵等步骤;本发明同时包括了乳酸菌和酵母菌,将这两类益生菌结合到一起,兼具了两者的营养价值和保健功能,在保健效果和营养成分上具有突出的进步,并具有独特的风味和优良的口感。
Description
技术领域
本发明涉及发酵饮品领域,具体涉及一种包括双重益生菌的发酵饮品及其制备方法。
背景技术
益生菌是一类对宿主有益的活性微生物,是定植于人体肠道、生殖系统内,能产生确切健康功效从而改善宿主微生态平衡、发挥有益作用的活性有益微生物的总称。人体、动物体内有益的细菌或真菌主要有:酪酸梭菌、乳杆菌、双歧杆菌、放线菌、酵母菌等。目前世界上研究的功能最强大的产品主要是以上各类微生物组成的复合活性益生菌,其广泛应用于生物工程、工农业、食品安全以及生命健康领域。
乳酸菌是益生菌的重要部分,乳酸菌是一类能利用可发酵碳水化合物产生大量乳酸的细菌的通称,广泛存在于畜、禽肠道、许多食品、物料及少数临床样品中。乳酸菌不仅可以提高食品的营养价值,改善食品风味,提高食品保藏性和附加值,而且具有特殊的生理活性和营养功能。乳酸菌能够调节机体胃肠道正常菌群、保持微生态平衡,提高食物消化率和生物价,降低血清胆固醇,控制内毒素,抑制肠道内腐败菌生长繁殖和腐败产物的产生,制造营养物质,刺激组织发育,从而对机体的营养状态、生理功能、细胞感染、药物效应、毒性反应、免疫反应、肿瘤发生、衰老过程和突然的应急反应等产生作用。
酵母菌也是益生菌的一种,酵母菌一般泛指能发酵糖类的各种单细胞真菌,酵母菌含有大量蛋白质,碳水化合物、脂类以外,还含有B族维生素、核酸和矿物质。发酵后的酵母还是一种很强的抗氧化物,可以保护肝脏,有一定的解毒作用。酵母里的硒、铬等矿物质能抗衰老、抗肿瘤、预防动脉硬化,并提高人体的免疫力。发酵后,食物中一种影响钙、镁、铁等元素吸收的植酸可被分解,从而提高人体对这些营养物质的吸收和利用。
现有的发酵饮品众多,但是均是采用单一的乳酸菌对牛奶等进行发酵后得到酸奶,或使用酵母菌对茶叶等进行发酵后得到茶类饮品,无法将这两种益生菌的功能合并,本发明旨在提供一种双重益生菌发酵饮品,将乳酸菌和酵母菌同时使用,从而兼具这两种益生菌的优点,具有更好的保健效果和更高的营养价值。
发明内容
针对现有技术中所存在的不足,本发明提供了一种双重益生菌发酵饮品,用来解决现有的发酵饮品仅单独使用乳酸菌或者酵母菌,从而导致所含有的益生菌种类单一,所具有的保健效果和营养成分有限的问题,还提供了本发明一种双重益生菌发酵饮品的制备方法。
为实现上述目的,本发明采用了如下的技术方案:
一种双重益生菌发酵饮品,包括按重量百分比计算的以下成分:
脱脂奶粉:1.5~4.5%;
全脂奶粉:0.5~2%;
甜味剂:8~16%;
果汁调味剂:0.5~1.0%;
增稠剂:0.04~0.08%;
酸味剂:0.1~0.3%;
食品用香精:0.04~0.08%;
益生菌发酵剂:2~3%;
其余为水。
一种双重益生菌发酵饮品的制备方法,包括以下步骤:
(1)益生菌发酵剂制备:将一种或多种乳酸菌按一定比例接种于已灭菌好牛奶中再经过28~45℃,3~24h培养后得到乳酸菌工作发酵剂;将酵母接种于已灭菌好牛奶中再经过28~30℃,24~36h培养后得到酵母工作发酵剂。
(2)原料混合:将脱脂奶粉和全脂奶粉混合,并用50~60℃的纯净水充分溶解,静置水合10~20min后,在15~20Mpa压强下均质,得到体系稳定的复原牛奶液体;
(3)一次发酵:将步骤(2)中得到的复原牛奶在90~95℃保持10min或110℃保持10S进行杀菌,随后降温至37~45℃,加入步骤(1)中得到的乳酸菌工作发酵剂,于35~43℃下静置发酵8~72小时,发酵完成后,降温破乳得到发酵液;
(4)配料混合:将步骤(3)中得到的发酵液进行均质,均质压力为15~20Mpa,然后将均质好的发酵液与甜味剂、果汁、增稠剂、食品用香精、酸味剂充分混合得到调配液;
(5)二次发酵:对步骤(4)中得到调配液在18~20Mpa压强下均质完成后采用UHT120~130℃维持保温7~9s的杀菌后,降温至28~30℃,加入酵母菌工作发酵剂进行接种,在28~30℃,24~48h条件下进行二次发酵,发酵完成,采用UHT 120~130℃维持保温7~9s的杀菌后进行灌装,即得到双重益生菌发酵饮品。
相比于现有技术,本发明具有如下有益效果:
1、本发明同时包括了乳酸菌和酵母菌,在生产过程中采用两次发酵,分别将乳酸菌和酵母菌的菌种在原料中充分发酵,从而将这两类益生菌结合到一起,使得本发明的产品中包含有乳酸菌,同时也包含有酵母菌发酵后所产生的各种营养物质,兼具了两者的营养价值和保健功能,相比现有的单一益生菌饮品,在保健效果和营养成分上具有突出的进步,同时双重发酵处理将原料和配料中的有机物质分解的更为充分,使得本饮品具有独特的风味和优良的口感;
2、本发明在生产过程中使用天然果汁、甜味剂、酸味剂等进行调味,具有多种不同的风味,可以满足各种不同人群的爱好需求,同时使用了增稠剂对原料中的蛋白质进行乳化稳定,可以改良其性质,形成稳定胶体,减少水分的挥发,并增加口感。
具体实施方式
下面结合实施例对本发明中的技术方案进一步说明。
本发明提出了一种双重益生菌发酵饮品,包括按重量百分比计算的以下成分:
脱脂奶粉:1.5~4.5%;
全脂奶粉:0.5~2%;
甜味剂:8~16%;
果汁调味剂:0.5~1.0%;
增稠剂:0.04~0.08%;
酸味剂:0.1~0.3%;
食品用香精:0.04~0.08%;
益生菌发酵剂:2~3%;
其余为水。
其中甜味剂包括白砂糖和果葡糖浆,其中按重量分数计算,砂糖与果葡糖浆的比值为(1.5~2):1。果汁调味剂为浓缩苹果汁、浓缩橙汁、浓缩西瓜汁、浓缩猕猴桃汁中的一种或多种的组合,可根据不同产品需求进行选择或混合使用;酸味剂为柠檬酸。
本实施例中增稠剂为羧甲基纤维素钠,在溶液中羧甲基纤维素钠可以吸附于蛋白质胶粒的表面,吸附层的静电排斥和空间位阻维持了蛋白质胶粒之间的稳定存在,使其具有增稠作用,可以降低蛋白质颗粒的沉降速率,提高乳液的稳定性。
本实施例中,益生菌包括乳酸菌和酵母菌,其中乳酸菌为保加利亚乳杆菌乳杆菌、嗜热链球菌和副干酪乳杆菌中的混合物,且按菌种个数计算,保加利亚乳杆菌乳杆菌加嗜热链球菌:副干酪乳杆菌为5:1。酵母菌为马克斯克鲁维酵母。
实施例1:
原料:脱脂奶粉:28g;全脂奶粉:10g;甜味剂:白砂糖70g、果葡糖浆40g;浓缩苹果汁:7.5g;羧甲基纤维素钠:0.6g;柠檬酸:1.5g;食品用香精:0.5g;益生菌发酵剂:25g;其余为水。益生菌发酵剂包括乳酸菌发酵剂和酵母菌发酵剂,其中乳酸菌发酵剂包括保加利亚乳杆菌0.03U、嗜热链球菌0.05U、乳酸乳球菌乳酸亚种0.01U、乳酸乳球菌乳脂亚种0.01U、植物乳杆菌0.01U、发酵乳杆菌0.01U、嗜酸乳杆菌0.01U和副干酪乳杆菌0.03U,奶基15g;酵母菌发酵剂包括马克思克鲁维酵母20U,奶基10g。
生产方法:
(1)益生菌发酵剂制备:将一种或多种乳酸菌按一定比例接种于已灭菌好牛奶中再经过42℃,8h培养后得到乳酸菌工作发酵剂;将酵母接种于已灭菌好牛奶中再经过29℃,28h培养后得到酵母工作发酵剂。
(2)原料混合:将脱脂奶粉和全脂奶粉混合,并用55℃的纯净水充分溶解,静置水合15min后,在20Mpa压强下均质,得到体系稳定的复原牛奶液体;
(3)一次发酵:将步骤(2)中得到的复原牛奶在93℃保持10min或110℃保持10S进行杀菌,随后降温至43℃,加入步骤(1)中得到的乳酸菌工作发酵剂,于40℃下静置发酵48小时,发酵完成后,降温破乳得到发酵液;
(4)配料混合:将步骤(3)中得到的发酵液进行均质,均质压力为18Mpa,再将均质好的发酵液与甜味剂、果汁、增稠剂、食品用香精充分混合好后,缓慢加入稀释后的酸味剂将pH调整至4.0~4.2;
(5)二次发酵:对步骤(4)中得到调配液在18Mpa压强下均质完成后采用UHT 126℃维持保温8s的杀菌后,降温至28~30℃,加入酵母菌工作发酵剂进行接种,在30℃,24h条件下进行二次发酵,发酵完成,采用UHT 126℃维持保温8s的杀菌后进行灌装,即得到双重益生菌发酵饮品。
本实施例得到的双重益生菌发酵饮品,于生产日后第十天检测其中营养物质含量并与现有酸奶制品进行对比,结果如表1。
本实施例得到的双重益生菌发酵饮品,步骤5完成发酵后营养前后变化情况如表1
表1:
由表1可知,经过两次发酵后维生素含量得到显著增加。
实施例2:
原料:脱脂奶粉:15g;全脂奶粉:20g;甜味剂:白砂糖55g、果葡糖浆35g;浓缩橙汁:5g;羧甲基纤维素钠:0.4g;柠檬酸:10g;食品用香精:0.4g;益生菌发酵剂:20g;其余为水。益生菌发酵剂包括乳酸菌发酵剂和酵母菌发酵剂,其中乳酸菌发酵剂包括保加利亚乳杆菌0.02U、嗜热链球菌0.04U、乳酸乳球菌乳酸亚种0.008U、乳酸乳球菌乳脂亚种0.008U、植物乳杆菌0.008U、发酵乳杆菌0.008U、嗜酸乳杆菌0.008U和副干酪乳杆菌0.02U,奶基12g;酵母菌发酵剂包括马克思克鲁维酵母18U,奶基8g。
生产方法:
(1)益生菌发酵剂制备:将一种或多种乳酸菌按一定比例接种于已灭菌好牛奶中再经过30℃,24h培养后得到乳酸菌工作发酵剂;将酵母接种于已灭菌好牛奶中再经过28℃,36h培养后得到酵母工作发酵剂。
(2)原料混合:将脱脂奶粉和全脂奶粉混合,并用55℃的纯净水充分溶解,静置水合10min后,在15Mpa压强下均质,得到体系稳定的复原牛奶液体;
(3)一次发酵:将步骤(2)中得到的复原牛奶在90℃保持10min或110℃保持10S进行杀菌,随后降温至37℃,加入步骤(1)中得到的乳酸菌工作发酵剂,于35℃下静置发酵72小时,发酵完成后,降温破乳得到发酵液;
(4)配料混合:将步骤(3)中得到的发酵液进行均质,均质压力为15Mpa,再将均质好的发酵液与甜味剂、果汁、增稠剂、食品用香精充分混合好后,缓慢加入稀释后的酸味剂将pH调整至4.0~4.2;
(5)二次发酵:对步骤(4)中得到调配液在18Mpa压强下均质完成后采用UHT 120℃维持保温9s的杀菌后,降温至28~30℃,加入酵母菌工作发酵剂进行接种,在30℃,24h条件下进行二次发酵,发酵完成,采用UHT 120℃维持保温9s的杀菌后进行灌装,即得到双重益生菌发酵饮品。
实施例3:
原料:脱脂奶粉:45g;全脂奶粉:5g;甜味剂:白砂糖92g、果葡糖浆46g;浓缩猕猴桃汁:10g;羧甲基纤维素钠:0.8g;柠檬酸:3g;食品用香精:0.8g;益生菌发酵剂:30g;其余为水。益生菌发酵剂包括乳酸菌发酵剂和酵母菌发酵剂,其中乳酸菌发酵剂包括保加利亚乳杆菌0.04U、嗜热链球菌0.06U、乳酸乳球菌乳酸亚种0.012U、乳酸乳球菌乳脂亚种0.012U、植物乳杆菌0.012U、发酵乳杆菌0.012U、嗜酸乳杆菌0.012U和副干酪乳杆菌0.04U,奶基18g;酵母菌发酵剂包括马克思克鲁维酵母22U,奶基12g。
生产方法:
(1)益生菌发酵剂制备:将一种或多种乳酸菌按一定比例接种于已灭菌好牛奶中再经过45℃,3h培养后得到乳酸菌工作发酵剂;将酵母接种于已灭菌好牛奶中再经过30℃,24h培养后得到酵母工作发酵剂。
(2)原料混合:将脱脂奶粉和全脂奶粉混合,并用60℃的纯净水充分溶解,静置水合20min后,在15Mpa压强下均质,得到体系稳定的复原牛奶液体;
(3)一次发酵:将步骤(2)中得到的复原牛奶在95℃保持10min或110℃保持10S进行杀菌,随后降温至45℃,加入步骤(1)中得到的乳酸菌工作发酵剂,于43℃下静置发酵24小时,发酵完成后,降温破乳得到发酵液;
(4)配料混合:将步骤(3)中得到的发酵液均质10min,均质压强为20Mpa,再将均质好的发酵液与甜味剂、果汁、增稠剂、食品用香精充分混合好后,缓慢加入稀释后的酸味剂将pH调整至4.0~4.2;
(5)二次发酵:对步骤(4)中得到调配液在18Mpa压强下均质完成后采用UHT 130℃维持保温7s的杀菌后,降温至28~30℃,加入酵母菌工作发酵剂进行接种,在30℃,24h条件下进行二次发酵,发酵完成,采用UHT 130℃维持保温7s的杀菌后进行灌装,即得到双重益生菌发酵饮品。
最后说明的是,以上实施例仅用以说明本发明的技术方案而非限制,尽管参照较佳实施例对本发明进行了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的宗旨和范围,其均应涵盖在本发明的权利要求范围当中。
Claims (9)
1.一种双重益生菌发酵饮品,其特征在于,包括按重量百分比计算的以下成分:
脱脂奶粉:1.5~4.5%;
全脂奶粉:0.5~2%;
甜味剂:8~16%;
果汁调味剂:0.5~1.0%;
增稠剂:0.04~0.08%;
酸味剂:0.1~0.3%;
食品用香精:0.04~0.08%;
益生菌发酵剂:2~3%;
其余为水。
2.如权利要求1所述的一种双重益生菌发酵饮品,其特征在于:所述甜味剂包括白砂糖和果葡糖浆,其中按重量分数计算,砂糖与果葡糖浆的比值为(1.5~2):1。
3.如权利要求1所述的一种双重益生菌发酵饮品,其特征在于:所述果汁调味剂为浓缩苹果汁、浓缩橙汁、浓缩西瓜汁、浓缩猕猴桃汁中的一种或多种的组合。
4.如权利要求1所述的一种双重益生菌发酵饮品,其特征在于:所述增稠剂为羧甲基纤维素钠。
5.如权利要求1所述的一种双重益生菌发酵饮品,其特征在于:所述酸味剂为柠檬酸。
6.如权利要求1所述的一种双重益生菌发酵饮品,其特征在于:所述益生菌包括乳酸菌和酵母菌,其中乳酸菌为保加利亚乳杆菌、嗜热链球菌、乳酸乳球菌乳酸亚种、乳酸乳球菌乳脂亚种、植物乳杆菌、发酵乳杆菌、嗜酸乳杆菌和副干酪乳杆菌中的一种或多种的组合,酵母菌为马克思克鲁维酵母。
7.一种如权利要求1-6任意一项所述的双重益生菌发酵饮品的制备方法,其特征在于:包括以下步骤:
(1)益生菌发酵剂制备:将一种或多种乳酸菌按一定比例接种于已灭菌好牛奶中再经过28~45℃,3~24h培养后得到乳酸菌工作发酵剂;将酵母接种于已灭菌好牛奶中再经过28~30℃,24~36h培养后得到酵母工作发酵剂。
(2)原料混合:将脱脂奶粉和全脂奶粉混合,并用50~60℃的纯净水充分溶解,静置水合10~20min后,在15~20Mpa压强下均质,得到体系稳定的复原牛奶液体;
(3)一次发酵:将步骤(2)中得到的复原牛奶在90~95℃保持10min或110℃保持10S进行杀菌,随后降温至37~45℃,加入步骤(1)中得到的乳酸菌工作发酵剂,于35~43℃下静置发酵8~72小时,发酵完成后,降温破乳得到发酵液;
(4)配料混合:将步骤(3)中得到的发酵液进行均质,均质压力为15~20Mpa,然后将均质好的发酵液与甜味剂、果汁、增稠剂、食品用香精、酸味剂充分混合得到调配液;
(5)二次发酵:对步骤(4)中得到调配液在18~20Mpa压强下均质完成后采用UHT120~130℃维持保温7~9s的杀菌后,降温至28~30℃,加入酵母菌工作发酵剂进行接种,在28~30℃,24~48h条件下进行二次发酵,发酵完成,采用UHT 120~130℃维持保温7~9s的杀菌后进行灌装,即得到双重益生菌发酵饮品。
8.如权利要求7所述的一种双重益生菌发酵饮品的制备方法,其特征在于:所述步骤(1)中乳酸菌包括保加利亚乳杆菌、嗜热链球菌、乳酸乳球菌乳酸亚种、乳酸乳球菌乳脂亚种、植物乳杆菌、发酵乳杆菌、嗜酸乳杆菌和副干酪乳杆菌,按菌种接种量(以活力计):保加利亚乳杆菌、嗜热链球菌、乳酸乳球菌乳酸亚种、乳酸乳球菌乳脂亚种、植物乳杆菌、发酵乳杆菌、嗜酸乳杆菌和副干酪乳杆菌为3:5:1:1:1:1:1:3;酵母菌为马克思克鲁维酵母纯种。
9.如权利要求7所述的一种双重益生菌发酵饮品的制备方法,其特征在于:所述步骤(4)中最后加入酸味剂,加水稀释酸味剂后缓慢加入,并将调配液的pH调整至4.0~4.2。
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CN113812461A (zh) * | 2021-08-11 | 2021-12-21 | 康美华大基因技术有限公司 | 一种双阶段发酵生产酸奶的方法及益生菌本草酸奶 |
CN114190436A (zh) * | 2021-12-14 | 2022-03-18 | 元气森林(北京)食品科技集团有限公司 | 发酵乳饮料及制备方法 |
TWI842161B (zh) * | 2022-10-26 | 2024-05-11 | 大江生醫股份有限公司 | 益生菌組合及其用於腸胃道保健或調節免疫力的用途 |
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