CN108124961A - 一种银杏火龙果保健酸奶及其制备方法 - Google Patents
一种银杏火龙果保健酸奶及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种银杏火龙果保健酸奶,包含以下原料:火龙果、银杏果仁、芦笋、黄桃、南瓜、枸杞、蔗糖、牛奶、双歧杆菌、保加利亚乳杆菌、嗜热链球菌。制备方法为(1)称取各原料,将火龙果、银杏果仁和芦笋、南瓜和黄桃、枸杞制成浆液;(2)混合,熬煮,加蔗糖,恒温,冷却;(3)加牛奶,均质,杀菌;(4)双歧杆菌、保加利亚乳杆菌和嗜热链球菌接种于杀菌所得物质中,发酵;(5)混合乳凝固,pH值达到一定值时,冷却;(6)冷藏、后熟。本发明不添加任何化学添加剂,具有良好的口感、形态及产品稳定性,消费者可以放心食用;采用高温短瞬杀菌的方法,保持了酸奶原有的口感与品质,不会造成营养物质的流失。
Description
技术领域
本发明涉及一种酸奶及其制备方法,特别涉及一种银杏火龙果保健酸奶及其制备方法。
背景技术
酸奶是以新鲜牛奶为原料,经过巴氏杀菌后再向牛奶中添加有益菌(发酵剂),经发酵后,再冷却灌装的一种牛奶制品。目前市场上酸奶制品多以凝固型、搅拌型和添加各种果汁果酱等辅料的果味型为多。酸奶不仅保留了牛奶的所有优点,而且某些方面经过加工扬长避短,成为更适合人类的营养保健品。
火龙果,又名青龙果、红龙果,因其外表肉质鳞片似蛟龙外鳞而得名,是仙人掌三角柱属植物(Hylocereus undatus)的果用栽培品种。火龙果是一种低能量的水果,也是具有一定疗效的保健营养食品。富含水溶性膳食纤维,具有减肥、降低胆固醇、预防便秘、大肠癌等功效。火龙果中含有一般蔬果中较少有的植物性白蛋白,这种白蛋白会与人体内的重金属离子结合而起到解毒的作用。它富含抗氧化剂维生素C,能美白皮肤防黑斑。除此之外,火龙果中铁的含量也非常丰富。火龙果的果皮含有非常珍贵的营养物质——花青素。花青素是一种强力的抗氧化剂,强于胡萝卜素10倍以上,且能在人体血液中保存活性75小时。它能够保护人体免受有害物质——自由基的损伤,有助于预防多种与自由基有关的疾病。花青素能够增强血管弹性,保护动脉血管内壁;降低血压;增进皮肤的光滑度,美颜肌肤;抑制炎症和过敏,改善关节的柔韧性,预防关节炎;可以促进视网膜细胞中的视紫质再生,改善视力;还具有抗辐射的作用等。花青素从许多方面维护人体的健康带来多种益处。银杏,果仁中除好友丰富的营养成分外,还含有黄酮类、白果酸和银杏内脂酶等功能性成分。银杏药食两用食物,在宋代被列为皇家贡品,《本草纲目》等中药药典中介绍了其药用价值:银杏性平、味苦涩,入肺经、益脾气,定咳喘、缩小便、补气益心、益肾滋阴。芦笋,是一种高档名贵的稀有蔬菜,芦笋中含有丰富的膳食纤维,能通过吸附油脂、促进肠道蠕动有效地降低胃肠粘膜对脂肪的吸收和积蓄,与此同时芦笋还有促进消化的作用,能够降低肠内的压力、减少与高脂肪有关的疾病的发生概率,对高血压、高血脂、高血糖的治疗有一定的帮助。最新研究显示,芦笋清热生津、清肺解毒的功效,对人们,恰好有着十分明显的调理作用。黄桃营养十分丰富,含有大量的抗氧化剂.常吃能起到降血糖血脂、延缓衰老、提高免疫等作用。
现阶段已有一些以火龙果、或者银杏叶、或者芦笋为原料的酸奶。申请号为201410577295.9的发明专利,一种银杏叶非凝固型发酵酸奶及其制备方法,用银杏叶为主要原料,将银杏叶通过去杂、杀青、烘干、生物酶钝化、提取、脱苦得到银杏叶提取物;通过预发酵脱毒,使得银杏叶提取物中的发酵抑制成分大量减少;最后以鲜牛奶为配伍,通过保加利亚乳酸菌和嗜热链球菌发酵,并在发酵中后期添加脱毒的银杏叶提取物和其它物质调味,实现生产富含黄酮类和萜类化合物具有美白养颜、清热去火、促进血液循环等多种保健功能的银杏叶非凝固型发酵型酸奶。既能够克服传统银杏饮料口感苦,不易被人民群众接收的劣势,又充分保留了银杏叶中的大量有效成分,制成的银杏叶非凝固型发酵酸奶口感美味、营养丰富并富有保健功能。该发明中添加了复合脱苦剂、卡拉胶、脱毒剂、硫酸铵等化学添加剂,容易对人体健康产生不良影响。
申请号为201610573510.7的发明专利,本发明提供了一种含有发酵芦笋的低热值酸奶,该酸奶由以下重量份的成分组成:将发酵芦笋细丁及发酵液0.5~20份,混合菌种发酵剂1~5份,低聚糖5~10份,木糖醇2~5份,混合稳定剂0.2~0.6份,原料奶定量至100份。本发明还同时公开了上述含有超微粉碎芦笋发酵酸奶的制备方法,包括以下步骤:(1)原料预处理与调配、(2)预热、(3)灭菌与冷却、(4)接种、(5)发酵、(6)冷藏、后熟。本发明产品口感柔和细腻、爽口润滑、酸甜适中;风味协调,兼有芦笋和酸奶的特有风味和质感;色泽均匀,无分层现象;富含发酵的营养成分和有利于益生菌生长的益生元、膳食纤维等组分,可在维持消化系统健康,预防高血压等心血管疾病,使产品定位符合“功能化、营养化”的目标,可满足现代消费者的需求,但是在该发明中,采用的是巴氏杀菌的办法,长时间的升温加热,影响酸奶的品质与口感。
但是上述现有技术中的酸奶存在以下缺陷:(1)添加较多的化学剂以及含糖分高,容易对人体健康产生不好的影响,(2)采用的是巴氏杀菌方法,长时间的升温加热,影响酸奶的口感与品质,造成营养的流失,(3)现有的酸奶口味单一、功能匮乏。根据现有的技术的缺陷,本发明提供了一种银杏火龙果保健酸奶及其制备方法。
公开于该背景技术部分的信息仅仅旨在增加对本发明的总体背景的理解,而不应当被视为承认或以任何形式暗示该信息构成已为本领域一般技术人员所公知的现有技术。
发明内容
本发明为解决现有酸奶添加剂较多、口味单一和功能匮乏等问题,提供了一种银杏火龙果保健酸奶及其制作方法,以火龙果、银杏、芦笋、黄桃等为原料的酸奶,并发明采用高温短瞬灭菌的方法,不破坏酸奶中原有物质的口感,保持龙果独特的风味,还具有丰富的营养价值的保健型作用。
为实现上述目的,本发明提供的技术方案如下:
一种银杏火龙果保健酸奶,按照重量份数比包含以下原料:火龙果80~90份、银杏果仁40~50份、芦笋20~30份、黄桃5~10份、南瓜10~20份、枸杞10~20份、蔗糖15~20份、牛奶180~200份、双歧杆菌10~12份、保加利亚乳杆菌4~6份、嗜热链球菌3~6份。
一种如上所述的银杏火龙果保健酸奶的制备方法,包含以下操作步骤:
(1)按照重量份数比包含以下原料:火龙果80~90份、银杏果仁40~50份、芦笋20~30份、黄桃5~10份、南瓜10~20份、枸杞10~20份、蔗糖15~20份、牛奶180~200份、双歧杆菌10~12份、保加利亚乳杆菌4~6份、嗜热链球菌3~6份;然后分别将火龙果、银杏果仁和芦笋、南瓜和黄桃、枸杞制成浆液,即得火龙果液、银杏芦笋提取液、南瓜黄桃液、枸杞液;
(2)将步骤(1)所得火龙果液、银杏芦笋提取液、南瓜黄桃液、枸杞液混合,搅拌均匀,在70~80℃熬煮20~30分钟,加入步骤(1)称取所得蔗糖,在50℃恒温1小时,注意中间要不停地搅拌,将所得浆液倒入干净的瓶子中冷却至室温;
(3)向步骤(2)冷却后所得物质中加入步骤(1)称取所得牛奶搅拌均匀,在压力20~25MPa,温度60~70℃条件下均质45~60min;采用高温短瞬,温度145~165℃,杀菌时间4~6s;
(4)对步骤(3)杀菌所得物质接种,将步骤(1)称取所得双歧杆菌、保加利亚乳杆菌和嗜热链球菌接种于步骤(3)杀菌所得物质中,发酵温度40~45℃,按所定接种量把混合菌种发酵剂加入到冷却后的混合乳中,搅拌均匀;
(5)步骤(4)中接种后的混合乳移至恒温发酵室,在40~45℃条件下发酵3~4小时,混合乳凝固,pH值达到4.2~4.6时,停止发酵,并立即冷却;
(6)将步骤(5)冷却后所得物质冷藏、后熟,在1~6℃的条件下冷藏12~24小时后熟,即得。
优选的是,所述的火龙果为水洗干净,用质量浓度为6~10%的生理盐水中浸泡4~6分钟,分离果皮果肉,取果肉切碎,倒入打浆机,加入火龙果果肉1/4的重量的水进行打浆,将打浆后所得火龙果汁用四层纱布过滤,取滤液,即得火龙果液。
优选的是,所述的银杏芦笋提取液为选取颗粒饱满、无霉变、无虫蚀的银杏果仁,脱壳、去衣,果仁和水按质量比1:3的比例用打浆机捣碎制成银杏果汁,取银杏果汁置于80~90℃的水浴锅中并不停搅拌,恒温15~20分钟后取出备用;芦笋为选取新鲜的芦笋,切成小块,倒入打浆机,加入少量水,高速打浆,倒出,备用,然后将备用的银杏果仁液与备用的芦笋液混合,加入同等体积的水混合均匀,全部转移至回流装置,在80~90℃水浴锅中回流提取3~5h,收集回流提取液,即得银杏芦笋提取液。
优选的是,所述的南瓜、黄桃去皮切丁,加入少量水,用打浆机打碎,两层纱布过滤,取滤液。
优选的是,所述的枸杞清洗干净,煮沸30~45分钟,用2层纱布过滤,取滤液。
与现有技术相比,本发明具有如下有益效果:
(1)本发明的银杏火龙果保健酸奶所有的原料为富含维生素C、花青素、植物性白蛋白等有益成分的火龙果、富含氨基酸、丰富的维生素,镁、硒、钼、锰等微量元素以及皂甙等有益成分的芦笋与药食两用食物银杏组合,再搭配黄桃,具有抗氧化、清肠胃、预防三高症、预防癌症,减肥、润肺定喘等多种功效;
(2)本发明不添加任何化学添加剂,具有良好的口感、形态及产品稳定性,消费者可以放心食用;
(3)本发明采用高温短瞬杀菌的方法,保持了酸奶原有的口感与品质,不会造成营养物质的流失。
具体实施方式
下面结合具体实施方式进行详细描述,但应当理解本发明的保护范围并不受具体实施方式的限制。
实施例1
一种银杏火龙果保健酸奶的制备方法,操作步骤如下:
(1)以kg为单位称取以下原料:火龙果80kg、银杏果仁40kg、芦笋20kg、黄桃5kg、南瓜10kg、枸杞10kg、蔗糖15kg、牛奶180kg、、双歧杆菌10kg、保加利亚乳杆菌4kg、嗜热链球菌3kg;然后分别将火龙果、银杏果仁和芦笋、南瓜和黄桃、枸杞制成浆液,即得火龙果液、银杏芦笋提取液、南瓜黄桃液、枸杞液,即火龙果水洗干净,用质量浓度为6%的生理盐水中浸泡6分钟,分离果皮果肉,取果肉切碎,倒入打浆机,加入火龙果果肉1/4的重量的水进行打浆,将打浆后所得火龙果汁用四层纱布过滤,取滤液,即得火龙果液,备用;选取颗粒饱满、无霉变、无虫蚀的银杏果仁,脱壳、去衣,果仁和水按质量比1:3的比例用打浆机捣碎制成银杏果汁,取银杏果汁置于80℃的水浴锅中并不停搅拌,恒温20分钟后取出备用,芦笋为选取新鲜的芦笋,切成小块,倒入打浆机,加入少量水,高速打浆,倒出,备用,然后将备用的银杏果仁液与备用的芦笋液混合,加入同等体积的水混合均匀,全部转移至回流装置,在80℃水浴锅中回流提取5h,收集回流提取液,即得银杏芦笋提取液,备用;南瓜、黄桃去皮切丁,加入少量水,用打浆机打碎,两层纱布过滤,取滤液,即得南瓜黄桃液,备用;枸杞清洗干净,煮沸30分钟,用2层纱布过滤,取滤液,即得枸杞液,备用;
(2)将步骤(1)所得火龙果液、银杏芦笋提取液、南瓜黄桃液、枸杞液混合,搅拌均匀,在70℃熬煮30分钟,加入步骤(1)称取所得蔗糖,在50℃恒温1小时,注意中间要不停搅拌,将熬制好的浆液倒入干净的瓶子中冷却至室温;
(3)向步骤(2)冷却后所得物质中加入步骤(1)称取所得牛奶搅拌均匀,在压力20MPa,温度60℃条件下均质60min;采用高温短瞬,温度145℃,杀菌时间6s;
(4)对步骤(3)杀菌所得物质接种,将步骤(1)称取所得双歧杆菌、保加利亚乳杆菌和嗜热链球菌接种于步骤(3)杀菌所得物质中发酵温度40℃,按所定接种量把混合菌种发酵剂加入到冷却后的混合乳中,搅拌均匀;
(5)步骤(4)中接种后的混合乳移至恒温发酵室,在40℃条件下发酵4小时,混合乳凝固,pH值达到4.2~4.6时,停止发酵,并立即冷却;
(6)将步骤(5)冷却后所得物质冷藏、后熟,在1℃的条件下冷藏24小时后熟,即得。
实施例2
一种银杏火龙果保健酸奶的制备方法,操作步骤如下:
(1)以kg为单位称取以下原料:火龙果90kg、银杏果仁50kg、芦笋30kg、黄桃10kg、南瓜20kg、枸杞20kg、蔗糖20kg、牛奶200kg、、双歧杆菌12kg、保加利亚乳杆菌6kg、嗜热链球菌6kg;然后分别将火龙果、银杏果仁和芦笋、南瓜和黄桃、枸杞制成浆液,即得火龙果液、银杏芦笋提取液、南瓜黄桃液、枸杞液,即火龙果水洗干净,用质量浓度为10%的生理盐水中浸泡4分钟,分离果皮果肉,取果肉切碎,倒入打浆机,加入火龙果果肉1/4的重量的水进行打浆,将打浆后所得火龙果汁用四层纱布过滤,取滤液,即得火龙果液,备用;选取颗粒饱满、无霉变、无虫蚀的银杏果仁,脱壳、去衣,果仁和水按质量比1:3的比例用打浆机捣碎制成银杏果汁,取银杏果汁置于90℃的水浴锅中并不停搅拌,恒温15分钟后取出备用,芦笋为选取新鲜的芦笋,切成小块,倒入打浆机,加入少量水,高速打浆,倒出,备用,然后将备用的银杏果仁液与备用的芦笋液混合,加入同等体积的水混合均匀,全部转移至回流装置,在90℃水浴锅中回流提取3h,收集回流提取液,即得银杏芦笋提取液,备用;南瓜、黄桃去皮切丁,加入少量水,用打浆机打碎,两层纱布过滤,取滤液,即得南瓜黄桃液,备用;枸杞清洗干净,煮沸45分钟,用2层纱布过滤,取滤液,即得枸杞液,备用;
(2)将步骤(1)所得火龙果液、银杏芦笋提取液、南瓜黄桃液、枸杞液混合,搅拌均匀,在80℃熬煮20分钟,加入步骤(1)称取所得蔗糖,在50℃恒温1小时,注意中间要不停搅拌,将熬制好的浆液倒入干净的瓶子中冷却至室温;
(3)向步骤(2)冷却后所得物质中加入步骤(1)称取所得牛奶搅拌均匀,在压力25MPa,温度70℃条件下均质45min;采用高温短瞬,温度165℃,杀菌时间4s;
(4)对步骤(3)杀菌所得物质接种,将步骤(1)称取所得双歧杆菌、保加利亚乳杆菌和嗜热链球菌接种于步骤(3)杀菌所得物质中发酵温度45℃,按所定接种量把混合菌种发酵剂加入到冷却后的混合乳中,搅拌均匀;
(5)步骤(4)中接种后的混合乳移至恒温发酵室,在45℃条件下发酵3小时,混合乳凝固,pH值达到4.2~4.6时,停止发酵,并立即冷却;
(6)将步骤(5)冷却后所得物质冷藏、后熟,在6℃的条件下冷藏12小时后熟,即得。
实施例3
一种银杏火龙果保健酸奶的制备方法,操作步骤如下:
(1)以kg为单位称取以下原料:火龙果85kg、银杏果仁45kg、芦笋25kg、黄桃7kg、南瓜15kg、枸杞15kg、蔗糖17kg、牛奶190kg、、双歧杆菌11kg、保加利亚乳杆菌5kg、嗜热链球菌5kg;然后分别将火龙果、银杏果仁和芦笋、南瓜和黄桃、枸杞制成浆液,即得火龙果液、银杏芦笋提取液、南瓜黄桃液、枸杞液,即火龙果水洗干净,用质量浓度为8%的生理盐水中浸泡5分钟,分离果皮果肉,取果肉切碎,倒入打浆机,加入火龙果果肉1/4的重量的水进行打浆,将打浆后所得火龙果汁用四层纱布过滤,取滤液,即得火龙果液,备用;选取颗粒饱满、无霉变、无虫蚀的银杏果仁,脱壳、去衣,果仁和水按质量比1:3的比例用打浆机捣碎制成银杏果汁,取银杏果汁置于85℃的水浴锅中并不停搅拌,恒温18分钟后取出备用,芦笋为选取新鲜的芦笋,切成小块,倒入打浆机,加入少量水,高速打浆,倒出,备用,然后将备用的银杏果仁液与备用的芦笋液混合,加入同等体积的水混合均匀,全部转移至回流装置,在85℃水浴锅中回流提取4h,收集回流提取液,即得银杏芦笋提取液,备用;南瓜、黄桃去皮切丁,加入少量水,用打浆机打碎,两层纱布过滤,取滤液,即得南瓜黄桃液,备用;枸杞清洗干净,煮沸338分钟,用2层纱布过滤,取滤液,即得枸杞液,备用;
(2)将步骤(1)所得火龙果液、银杏芦笋提取液、南瓜黄桃液、枸杞液混合,搅拌均匀,在75℃熬煮25分钟,加入步骤(1)称取所得蔗糖,在50℃恒温1小时,注意中间要不停搅拌,将熬制好的浆液倒入干净的瓶子中冷却至室温;
(3)向步骤(2)冷却后所得物质中加入步骤(1)称取所得牛奶搅拌均匀,在压力23MPa,温度65℃条件下均质52min;采用高温短瞬,温度155℃,杀菌时间5s;
(4)对步骤(3)杀菌所得物质接种,将步骤(1)称取所得双歧杆菌、保加利亚乳杆菌和嗜热链球菌接种于步骤(3)杀菌所得物质中发酵温度43℃,按所定接种量把混合菌种发酵剂加入到冷却后的混合乳中,搅拌均匀;
(5)步骤(4)中接种后的混合乳移至恒温发酵室,在43℃条件下发酵3小时,混合乳凝固,pH值达到4.2~4.6时,停止发酵,并立即冷却;
(6)将步骤(5)冷却后所得物质冷藏、后熟,在5℃的条件下冷藏18小时后熟,即得。
前述对本发明的具体示例性实施方案的描述是为了说明和例证的目的。这些描述并非想将本发明限定为所公开的精确形式,并且很显然,根据上述教导,可以进行很多改变和变化。对示例性实施例进行选择和描述的目的在于解释本发明的特定原理及其实际应用,从而使得本领域的技术人员能够实现并利用本发明的各种不同的示例性实施方案以及各种不同的选择和改变。本发明的范围意在由权利要求书及其等同形式所限定。
Claims (6)
1.一种银杏火龙果保健酸奶,其特征在于,按照重量份数比包含以下原料:火龙果80~90份、银杏果仁40~50份、芦笋20~30份、黄桃5~10份、南瓜10~20份、枸杞10~20份、蔗糖15~20份、牛奶180~200份、双歧杆菌10~12份、保加利亚乳杆菌4~6份、嗜热链球菌3~6份。
2.一种如权利要求1所述的银杏火龙果保健酸奶的制备方法,其特征在于,包含以下操作步骤:
(1)按照重量份数比包含以下原料:火龙果80~90份、银杏果仁40~50份、芦笋20~30份、黄桃5~10份、南瓜10~20份、枸杞10~20份、蔗糖15~20份、牛奶180~200份、双歧杆菌10~12份、保加利亚乳杆菌4~6份、嗜热链球菌3~6份;然后分别将火龙果、银杏果仁和芦笋、南瓜和黄桃、枸杞制成浆液,即得火龙果液、银杏芦笋提取液、南瓜黄桃液、枸杞液;
(2)将步骤(1)所得火龙果液、银杏芦笋提取液、南瓜黄桃液、枸杞液混合,搅拌均匀,在70~80℃熬煮20~30分钟,加入步骤(1)称取所得蔗糖,在50℃恒温1小时,不停地搅拌,将所得浆液冷却至室温;
(3)向步骤(2)冷却后所得物质中加入步骤(1)称取所得牛奶搅拌均匀,在压力20~25MPa,温度60~70℃条件下均质45~60min;采用高温短瞬,温度145~165℃,杀菌时间4~6s;
(4)对步骤(3)杀菌所得物质接种,将步骤(1)称取所得双歧杆菌、保加利亚乳杆菌和嗜热链球菌接种于步骤(3)杀菌所得物质中,发酵温度40~45℃,按所定接种量把混合菌种发酵剂加入到冷却后的混合乳中,搅拌均匀;
(5)步骤(4)中接种后的混合乳移至恒温发酵室,在40~45℃条件下发酵3~4小时,混合乳凝固,pH值达到4.2~4.6时,停止发酵,并立即冷却;
(6)将步骤(5)冷却后所得物质冷藏、后熟,在1~6℃的条件下冷藏12~24小时后熟,即得。
3.根据权利要求2所述的制备方法,其特征在于:所述的火龙果为水洗干净,用质量浓度为6~10%的生理盐水中浸泡4~6分钟,分离果皮果肉,取果肉切碎,倒入打浆机,加入火龙果果肉1/4的重量的水进行打浆,将打浆后所得火龙果汁用四层纱布过滤,取滤液,即得火龙果液。
4.根据权利要求2所述的制备方法,其特征在于:所述的银杏芦笋提取液为选取颗粒饱满、无霉变、无虫蚀的银杏果仁,脱壳、去衣,果仁和水按质量比1:3的比例用打浆机捣碎制成银杏果汁,取银杏果汁置于80~90℃的水浴锅中并不停搅拌,恒温15~20分钟后取出备用;芦笋为选取新鲜的芦笋,切成小块,倒入打浆机,加入少量水,高速打浆,倒出,备用,然后将备用的银杏果仁液与备用的芦笋液混合,加入同等体积的水混合均匀,全部转移至回流装置,在80~90℃回流提取3~5h,收集回流提取液,即得银杏芦笋提取液。
5.根据权利要求2所述的制备方法,其特征在于:所述的南瓜、黄桃去皮切丁,加入少量水,打碎,两层纱布过滤,取滤液。
6.根据权利要求2所述的制备方法,其特征在于:所述的枸杞清洗干净,煮沸30~45分钟,用2层纱布过滤,取滤液。
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