CN108432879A - 一种能去除豆腥味的复合功能豆酸奶 - Google Patents
一种能去除豆腥味的复合功能豆酸奶 Download PDFInfo
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Abstract
本发明提供了一种能去除豆腥味的复合功能豆酸奶及其制备方法。该天然豆酸奶以重量份计,包括大豆120~130份,复合坚果50~60份;复合水果6.5~11.5份,植物粉2~4份,发酵菌粉1~1.5份,所述复合坚果由以下重量比的组分构成:花生:杏仁=5:3;所述复合水果由以下重量比的组分组成:菠萝:芒果:椰子=5:3:2,所述植物粉由以下重量比的组分组成:沙棘粉:紫菜粉=3:4。本发明制备的天然豆酸奶富含蛋白质以及多种维生素、氨基酸,并且口感良好,成分天然,不添加任何添加剂,为素食主义者们提供了重要营养来源,本发明制备的豆酸奶还含有多种高活性益生菌,有效调理胃肠道,抑制有害菌生存,提高人体免疫力。
Description
技术领域
本发明涉及豆酸奶制备领域,具体涉及一种能去除豆腥味的复合功能豆酸奶。
背景技术
随着生活节奏的加快以及消费观念的升级,酸奶已经成为了一种倍受人们青睐的速食产品。酸奶是经乳酸菌发酵后冷却灌装的一种牛奶制品,酸奶因含有乳酸菌,可以产生一些增强免疫功能的物质,可以提高人体免疫,防止疾病,促进肠道蠕动促进排便的特点。不管是上班族还是爱美人士都喜欢在忙碌的一天中食用酸奶,目前市面上也充斥着多种多样的酸奶。
然而,出于宗教信仰或者减肥瘦身等因素,人们中出现了越来越多的素食主义者。严格的素食主义者不仅不食用任何荤腥,并且不食用牛奶、鸡蛋等食物,因此市面上多由牛奶作为原料的酸奶不能满足素食主义者的需求,并且,由于严格的饮食结构,素食主义者常常会缺乏多种维生素,尤其是维生素B12;此外,蛋白质和各类氨基酸也是素食主义者常常缺乏的重要元素。
维生素B12对人体红细胞的发育和成熟起着重要作用,维护造血机能处于正常状态,预防恶性贫血;维护神经系统健康,维护神经髓鞘的代谢与功能。人体缺乏维生素B12时,可引起神经障碍、脊髓变性,并可引起严重的精神症状。然而维生素B12大多存在于动物内脏中,在陆生植物中几乎不存在,由于不食荤腥,这导致了素食主义者普遍缺乏维生素B12。经研究发现,紫菜中含有丰富的维生素B12,以干物计,紫菜中含有的维生素B12甚至于鱼肉接近,不仅如此,紫菜的一般蛋白质含量24%-28%,具有极高的营养价值,专利CN201710515990.6公开了将紫菜添加入酸奶中的发明,然而该发明利用牛奶进行发酵原料,素食主义者依然无法食用。
沙棘是目前世界上含有天然维生素种类最多的珍贵植物,据测定其果实中含有多种维生素、脂肪酸、微量元素、亚油素、沙棘黄酮、超氧化物等活性物质和人体所需的各种氨基酸。其中维生素C含量极高,每100克果汁中,维生素C含量可达到825—1100毫克,是猕猴桃的2—3倍,素有维生素C之王的美称。同时每100g沙棘果汁中含维生素E 250mg-400mg、维生素B1 0.05mg-0.3mg、维生素B2 0.03,g-0.15g、维生素B12 0.2mg-0.88mg,从而被誉为天然维生素的宝库。
大豆多肽是大豆蛋白在蛋白酶作用下水解成分子量较小的片段,其易吸收,营养价值高,具有提高免疫调节功能,抗疲劳功能,已有研究表明,大豆蛋白与玉米蛋白、大米蛋白和小麦蛋白相比,其氨基酸的种类和组成最为丰富,富含20多种氨基酸。
现有发明中还未有将紫菜、沙棘一起复配到酸奶中的做法,其一在于现有发明人少有为纯素食主义者提供的酸奶的想法,其二在于如何保证酸奶高营养的同时也能保证口味;采用紫菜、沙棘、等进行复配,对于豆酸奶的风味是非常难以把握的,紫菜略有咸腥味,沙棘酸味较重,而大豆本身水解后的大豆多肽苦味明显,风味不好;虽然其具有营养价值,但是如何对紫菜、沙棘以及大豆的豆腥味,水解后大豆多肽的苦味进行平衡是非常困难的。因此发明一种为素食主义者提供的营养丰富功能复合的口味良好的豆酸奶是市场急需解决的问题。
发明内容
针对于上述问题,本发明的目的就是为了提供一种能够去除豆腥味的功能复合的天然豆酸奶。这款酸奶营养丰富,不仅富含素食主义者普遍缺乏的维生素B12、还含有蛋白质以及多种氨基酸,并且口味良好,成分自然,符合素食主义者的消费观念。
为了实现上述目的,本发明将通过以下技术方案实现:
一种能去除豆腥味的复合功能豆酸奶,所述天然豆酸奶以重量份数计,包括大豆120~130份,复合坚果50~60份;复合水果6.5~11.5份,植物粉2~4份,发酵菌粉1~1.5份,所述复合坚果由以下重量比例的组分构成:花生:杏仁=5:3;所述复合水果由以下重量比例的组分组成:菠萝:芒果:椰子=5:3:2;所述植物粉由以下重量比例的组分组成:沙棘粉:紫菜粉=3:4。
本发明主要成分为大豆与坚果,其中大豆营养全面,蛋白质含量丰富,比猪肉高2倍,是鸡蛋含量的2.5倍,大豆脂肪中也具有很高的营养价值,富含不饱和脂肪酸,容易被人体消化吸收,并且可以阻止胆固醇的吸收,对于动脉硬化患者来说,是极佳的营养品。而花生也具有极高的营养价值,花生中钙含量极高,钙是构成人体骨骼的主要成分,食用花生可促进人体的生长发育。花生中所含有的儿茶素对人体具有极强的抗老化的作用,常吃花生有益于延缓人体衰老,故花生又称为“长生果”。杏仁是一种健康食品,适量食用不仅可以有效控制人体内胆固醇的含量,还能显著降低心脏病和多种慢性病的发病危险。杏仁的营养价值更丰富,杏仁含有单不饱和脂肪酸,有益于心脏健康;含有维生素E等抗氧化物质,能预防疾病和早衰。不仅如此,每百克杏仁中含钙111毫克,磷385毫克,铁70毫克,还含有一定量的胡萝卜素,抗坏血酸及苦杏仁甙等。素食者食用杏仁可以及时补充蛋白质、微量元素和维生素,例如铁、锌及维生素E。杏仁中所含的脂肪是一种对心脏有益的高不饱和脂肪,同时富含的大量纤维可以让人减少饥饿感,有益于保持体重,纤维有益肠道组织并且可降低肠癌发病率、胆固醇含量和心脏病的危险。
因此本发明人选用大豆、杏仁、花生进行复配发酵,以提供高的营养元素,不仅如此,浆液颜色乳白,色泽诱人。
本发明的难点在于如何在不加入添加剂与白砂糖的情况下,去除大豆的豆腥味以及沙棘粉、紫菜粉的刺激性味道,发明人尝试了多种办法,多种途径才得到本发明的最后配方。最开始,发明人选定了利用水果的自然甜味口感对本配方中的沙棘、紫菜进行味道的平衡,开始选用了火龙果、草莓、车厘子等进行一个复配,然而尽管增加了甜味,但是最终呈现的酸奶味道过于甜腻,而后为了平衡配方的甜腻感调整为金桔、草莓、猕猴桃,然而口味又偏苦涩,最终经过反复的实验以及多次感官评价,才将配方中水果调整为菠萝、芒果、椰子,并且对于三种水果的比例进行反复调整,最终发现在菠萝:芒果:椰子=5:3:2时,使得整个酸奶的口感最佳,营养最佳。
作为优选的实施方式,所述发酵菌粉包括双歧杆菌粉、保加利亚乳杆菌粉、嗜热链球菌粉中至少两种;所述发酵菌种发酵终点的菌落数均大于1x107CFU/g。
作为优选的实施方式,所述复合坚果还包括腰果或核桃中的至少一种;腰果中油酸占总脂肪酸的67.4%,亚油酸占19.8%,是高血脂、冠心病患者的食疗佳果;核桃中86%的脂肪是不饱和脂肪酸,富含铜、镁、钾、维生素B6、叶酸和维生素B1,也含有纤维、磷、烟酸、铁、维生素B2和泛酸,具有极佳的健脑补脑的效果;发明人选择这两种坚果目的在于增加产品的营养价值。
作为优选的实施方式,所述复合功能豆酸奶以重量份计,其组分为大豆125份,复合坚果58份,复合水果10.5份,植物粉4份,发酵菌粉1.2份,其中复合坚果由以下重量比例的组分构成,花生:杏仁:腰果:核桃=5:3:6:2,所述复合水果由以下重量比例的组分组成:菠萝:芒果:椰子=5:3:2,所述植物粉由以下重量比例的组分组成:沙棘粉:紫菜粉=3:4;发酵菌粉由以下重量比例的组分组成:双歧杆菌粉:保加利亚乳杆菌粉:嗜热链球菌粉=4:3:2;本发明所制备的酸奶已经能够很好地满足素食主义者对维生素B12的需求量,但针对维生素B12需求量大的素食主义者,还可以直接添加维生素B12进行补充。
本发明还公开了一种制备复合功能豆酸奶的方法,所述方法包括以下步骤:
S1.将大豆、复合坚果、复合水果打浆后与植物粉均匀混合,加热至75℃,循环搅拌;
S2.将S1所得料液冷却后进行均质;
S3.将S2所得料液进行巴士杀菌;
S4.将S3所得料液冷却40分钟后到43~44℃,进行发酵菌粉接种,最终发酵后终点的PH值为4.4-4.5;
S5.将所得料液进行冷藏。
通过本方法制备的豆酸奶,能够更好地去除豆腥味,使原本的口味更加醇厚;并且发明人发现如果对本方法的工艺条件进行改变,也会对酸奶的口味有重大的影响。
作为优选的实施方式,所述S1中循环搅拌的时间为30-40min。
作为优选的实施方式,所述S2中均质的条件为18~24MPa。
作为优选的实施方式,所述S3中巴士杀菌的条件:88-90℃,10min。
作为优选的实施方式,所述S4中发酵时长3-5个小时。
作为优选的实施方式,所述S5的冷藏温度为2-5℃。
有益效果
1.本发明所提供的复合功能豆酸奶,不含有任何豆腥味,产品本身具有细腻均匀的光泽,食用中口味怡人,饮用后口中无残留,具有极好的风味。
2.本发明所提供的复合功能豆酸奶营养丰富,富含蛋白质以及多种维生素、氨基酸,尤其富含维生素B12,为素食主义者提供了极佳的营养来源;并且,本发明制备的豆酸奶还富含大量高活性益生菌,尤其富含双歧杆菌,能够促进营养吸收,调理胃肠道,润肠通便,抑制有害菌生存,提高人体免疫力。
3.本发明不加入任何添加剂,成分天然,仅采用水果复配与固定比例的方式,平衡紫菜、沙棘等携带的刺激性味道,最终得到风味良好的豆酸奶,并且本发明无动物基因,无抗生素,无生长激素,无农药残料,防腐剂;并且不含增稠剂与明胶;具有极高的市场价值。
附图说明
图1为本发明实施例1发酵后的异黄酮对多种有害菌抑菌直径的影响
具体实施方式
以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
实施例1
一种能去除豆腥味的复合功能豆酸奶,所述豆酸奶包括大豆120份,复合坚果50份,复合水果6.5份,植物粉2份,发酵菌粉1份,其中所述复合坚果由以下重量比例的组分构成:花生:杏仁=5:3;所述复合水果由以下重量比例的组分组成:菠萝:芒果:椰子=5:3:2,所述植物粉由以下重量比例的组分组成:沙棘粉:紫菜粉=3:4;发酵菌粉由以下重量比例的组分组成:双歧杆菌粉:保加利亚乳杆菌粉=3:2。
本发明由以下制备方法制得:
S1.将大豆、复合坚果、复合水果打浆后与植物粉均匀混合,加热至75℃,循环搅拌30min;
S2.将S1所得料液冷却后,在18Mpa下进行均质;
S3.将S2所得料液在88℃的条件下,进行巴士杀菌10min;
S4.将S3所得料液冷却40分钟后,将发酵菌粉加入酸奶然后继续发酵3h,直到酸奶的pH为4.4。
S5.将所得料液进行在2℃下进行冷藏。
实施例2
一种能去除豆腥味的复合功能豆酸奶,所述豆酸奶包括大豆130份,复合坚果60份,复合水果11.5份,植物粉4份,发酵菌粉1.5份,其中复合坚果由以下重量比例的组分构成,花生:杏仁=5:3,所述复合水果由以下重量比例的组分组成:菠萝:芒果:椰子=5:3:2,所述植物粉由以下重量比例的组分组成:沙棘粉:紫菜粉=3:4;发酵菌粉由以下重量比例的组分组成:双歧杆菌粉:嗜热链球菌粉=3:2。
本发明由以下制备方法制得:
S1.将大豆、复合坚果、复合水果打浆后与植物粉均匀混合,加热至75℃,循环搅拌40min;
S2.将S1所得料液冷却后,在24Mpa下进行均质;
S3.将S2所得料液在90℃的条件下,进行巴士杀菌10min;
S4.将S3所得料液冷却40分钟后,将发酵菌粉加入酸奶,然后继续发酵4h,直到酸奶的pH为4.5。
S5.将所得料液进行在2℃下进行冷藏。
实施例3
一种能去除豆腥味的复合功能豆酸奶,所述豆酸奶包括大豆125份,复合坚果58份,复合水果10.5份,植物粉4份,发酵菌粉1.2份,所述复合坚果由以下重量比例的组分构成:花生:杏仁=5:3;所述复合水果由以下重量比例的组分组成:菠萝:芒果:椰子=5:3:2;所述植物粉由以下重量比例的组分组成:沙棘粉:紫菜粉=3:4;发酵菌粉由以下重量比例的组分组成:嗜热链球菌粉:保加利亚乳杆菌粉=2:3。
本发明由以下制备方法制得:
S1.将大豆、复合坚果、复合水果打浆后与植物粉均匀混合,,加热至75℃,循环搅拌40min;
S2.将S1所得料液冷却后,在22Mpa下进行均质;
S3.将S2所得料液在89℃的条件下,进行巴士杀菌10min;
S4.将S3所得料液冷却40分钟后,将发酵菌粉加入酸奶,然后继续发酵3h,直到酸奶的pH为4.4。
S5.将所得料液进行在3℃下进行冷藏。
实施例4
所述实施例4与实施例1组分与制备方法相同;但其中复合坚果由以下重量比例的组分构成,花生:杏仁:腰果=5:3:5。
实施例5
所述实施例5与实施例2组分与制备方法相同;但其中复合坚果由以下重量比例的组分构成,花生:杏仁:核桃=5:3:4。
实施例6
所述实施例6与实施例3组分与制备方法相同;但其中复合坚果由以下重量比例的组分构成,花生:杏仁:腰果:核桃=5:3:6:2。
对比实施例1
所述对比实施例1与实施例1组分与制备方法相同;但其中复合水果由以下重量比例的组分构成,车厘子:草莓:猕猴桃=5:3:2。
对比实施例2
所述对比实施例2与实施例2组分与制备方法相同;但其中复合水果由以下重量比例的组分构成,菠萝:芒果:椰子=2:3:5。
对比实施例3
所述对比实施例3与实施例3的组分相同;但将其制备方法中的发酵方式改为:将发酵菌粉加入S4中冷却后的酸奶,在44℃下发酵3h;然后继续发酵3h,直到酸奶的pH为4.4。
实验例1
将本发明实施6所制备的复合功能豆酸奶交由四川省中安检测有限公司检测,检测项目包括蛋白质、铅、总砷、大肠菌群、金黄色葡萄球菌、黄曲霉毒素B1等;采用的检测方法包括GB 4789.10-2010、GB 4789.15-2010、GB 4789.3-2010、GB 4789.35-2010、GB4789.4-2010;结果表明,本发明所制备的豆酸奶含有丰富的蛋白质,本发明所制备的豆酸奶蛋白质含量≥2.85g/100g;本发明所制备的豆酸奶未检测出铅、总砷、金黄色葡萄球菌、黄曲霉毒素B1;且大肠菌群<0.3MPN/g。
实验例2
以实施例1-6及对比例1-3所得饮料为实验对象,选取100名素食主义者(50男50女,年龄18-50之间)对产品口感进行感官评定,其结果如表1所示:
表1感官评分
实施例3
选取不同年龄段的素食人群对本发明的实施例1-6及对照例1-3制备的豆酸奶进行日常食用,每天食用一次,共食用三十天后进行功能性评价,结果发现85%以上的人在使用本发明实施例1-6的豆酸奶20天后,面色更加红润,抵抗力增强,精神状态好,情绪也更加愉悦,而食用对照例1-3制备豆酸奶的人群大多感觉气色变差,情绪不稳定,精神状态变差。
实验例4
根据GB4789.3-2010、GB 4789.35-2010、GB 4789.4-2010测定本发明实施例1发酵前后异黄酮对大肠杆菌、鼠伤寒沙门氏菌、金黄色葡萄球菌抑菌圈直径;结果如图1所示,发现经过本发明发酵后,本发明所制备的豆酸奶对大肠杆菌、鼠伤寒沙门氏菌的抑制圈直径极大幅度地提高,有效提高人体免疫力,保护人体健康。
Claims (10)
1.一种能去除豆腥味的复合功能豆酸奶,其特征在于,所述天然豆酸奶,以重量份数计,包括大豆120~130份,复合坚果50~60份;复合水果6.5~11.5份,植物粉2~4份,发酵菌粉1~1.5份,所述复合坚果由以下重量比例的组分构成:花生:杏仁=5:3;所述复合水果由以下重量比例的组分组成:菠萝:芒果:椰子=5:3:2;所述植物粉由以下重量比例的组分组成:沙棘粉:紫菜粉=3:4。
2.根据权利要求1所述的复合功能豆酸奶,其特征在于,所述发酵菌粉包括双歧杆菌粉、保加利亚乳杆菌粉、嗜热链球菌粉中至少两种;所述发酵菌种发酵终点的菌落数均大于1x107CFU/g。
3.根据权利要求1所述的复合功能豆酸奶,其特征在于,所述坚果还包括腰果或核桃中的至少一种。
4.根据权利要求3所述的复合功能豆酸奶,其特征在于,所述豆酸奶以重量份数计,包括大豆125份,复合坚果58份,复合水果10.5份,植物粉4份,发酵菌粉1.2份,其中复合坚果由以下重量比例的组分构成,花生:杏仁:腰果:核桃=5:3:6:2,所述复合水果由以下重量比例的组分构成,菠萝:芒果:椰子=5:3:2,所述植物粉由以下重量比例的组分组成:沙棘粉:紫菜粉=3:4;所述发酵菌粉由以下重量比例的组分组成:双歧杆菌粉:保加利亚乳杆菌粉:嗜热链球菌粉=4:3:2。
5.一种制备如权利要求1-4所述的复合功能豆酸奶的方法,其特征在于,所述方法包括以下步骤:
S1.将大豆、复合坚果、复合水果打浆后与植物粉均匀混合,加热至75℃,循环搅拌;
S2.将S1所得料液冷却后进行均质;
S3.将S2所得料液进行巴士杀菌;
S4.将S3所得料液冷却40分钟后到43~44℃,进行发酵菌粉接种,最终发酵后终点的PH值为4.4-4.5;
S5.将所得料液进行冷藏。
6.根据权利要求5所述的制备方法,其特征在于,所述S1中循环搅拌的时间为30-40min。
7.根据权利要求5所述的制备方法,其特征在于,所述S2中均质的条件为18~24MPa。
8.根据权利要求5所述的制备方法,其特征在于,所述S3中巴氏杀菌的条件:88-90℃,10min。
9.根据权利要求5所述的制备方法,其特征在于,所述S4中发酵时长3-5个小时。
10.根据权利要求5所述的制备方法,其特征在于,所述S5的冷藏温度为2-5℃。
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