CN108541764A - 一种核桃保健酸奶及其制作方法 - Google Patents
一种核桃保健酸奶及其制作方法 Download PDFInfo
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- CN108541764A CN108541764A CN201810511033.0A CN201810511033A CN108541764A CN 108541764 A CN108541764 A CN 108541764A CN 201810511033 A CN201810511033 A CN 201810511033A CN 108541764 A CN108541764 A CN 108541764A
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- walnut
- milk
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Abstract
本发明公开一种核桃保健酸奶及其制作方法，由以下原料制成：核桃、奶粉、燕麦粉、麸皮粉、荞麦粉、玉米低聚肽、胡萝卜粉、南瓜粉、白砂糖、糖醇、低聚糖、百合粉、金银花粉。制作方法：A、原材料预处理：精选优质核桃制成核桃乳；B、原料乳调配、均质：在核桃乳中加入其他配料搅拌使其混合均匀，均质两次；C、杀菌、冷却；D、接种、发酵：在步骤C中杀菌并冷却的乳液中加入质量比为2.5～3.5％的驯化后的酸奶发酵剂，然后在42～44℃下发酵5～7h；E、冷藏后熟：酸奶发酵结束后，快速将酸奶取出降温。本发明在酸奶中添加多种膳食纤维，保健功效显著，制作过程中不添加任何防腐剂，是一种天然营养健康食品，符合现代人的健康生活观念。
Description
技术领域
本发明涉及一种核桃保健酸奶及其制作方法，属于食品加工技术领域。
背景技术
核桃营养价值丰富，有“万岁子”“长寿果”“养生之宝”的美誉。核桃中86％的脂肪是不饱和脂肪酸，核桃富含铜、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。每50克核桃中，水分占3.6％，另含蛋白质7.2克、脂肪31克和碳水化合物9.2克。
胡桃仁含粗蛋白22.18％，其中可溶性蛋白的组成以谷氨酸为主，其次为精氨酸和核桃仁天冬氨酸。粗脂类64.23％，其中中性脂类占93.05％；中性脂类中三酰甘油82.05％，甾醇脂3.86％，游离脂肪酸4.80％.总脂和中性脂类中脂肪酸组成主要为亚酸64.48％-69.95％和油酸13.89％-15.36％；三酰甘油所含脂肪酸主要为亚麻酸69.98；甾醇酯非皂化部分主要为β-谷甾醇，并有少量的菜油甾醇，豆甾醇，燕麦甾5烯醇，豆甾7稀醇；糖类13％；多种游离的必需氨基酸；异亮氨酸，亮氨酸，色氨酸，缬氨酸，赖氨酸等，其含量为总氨基酸的47.50％。
果实含1，4-萘醌，胡桃叶醌，4-羟基-1-萘基-β-D-吡喃葡萄糖甙，4，8-二羟基-1-萘基-β-D-吡喃葡萄糖甙，钾、钙、铁、锌、锶等多种微量元素，未成熟果实富含维生素C，果皮含水杨酸，对-羟基苯甲酸，香草酸，龙胆酸，对-羟基苯基酸，对-香豆酸，咖啡酸，芥子酸，原儿茶酸，丁香酸，和绿原酸。
未成熟果实外果皮含α-氨化胡桃叶醌，β-氢化胡桃叶醌，α-氢化胡桃叶醌-4-β-D-吡喃葡萄糖甙，14-萘醌，2-甲基-1，4-萘醌，胡桃叶醌，5-羟基-2-甲基-1，4-萘醌，5-羟基-3-甲基-1，4-萘醌，2.3-二甲基-5-羟基-1，4-萘醌及2，3-二氢-5-羟基-1，4-萘醌及2，3-二氢-5-羟基-2-甲基-1，4-萘醌。
由于我国核桃产量可观，并且核桃具有很好的保健功能，所以其发展前景乐观，目前尚无核桃酸奶产品。
发明内容
本发明提供一种核桃保健酸奶及其制作方法，营养均衡、口感好，提高了酸奶的保健功能。
为了实现上述目的，本发明采用的技术方案是：一种核桃保健酸奶，由以下原料制成：
核桃100份；奶粉8～10份；燕麦粉3～5份；
麸皮粉2～6份；荞麦粉2.5～5.5份；玉米低聚肽1～3份；
胡萝卜粉3～5份；南瓜粉2～6份；白砂糖4～7份；
糖醇2～5份；低聚糖1～3份；百合粉1～3份；
金银花粉1～3。
进一步的，所述的低聚糖为低聚木糖、低聚果糖、低聚异麦芽糖、低聚半乳糖、低聚壳聚糖、大豆低聚糖中的一种或几种。
进一步的，所述的糖醇是木糖醇、山梨醇、麦芽糖醇中的一种或几种。
一种核桃保健酸奶的制作方法，包括以下步骤：
A、原材料预处理：精选优质核桃制成核桃乳；
B、原料乳调配、均质：在核桃乳中加入奶粉、燕麦粉、麸皮粉、荞麦粉、玉米低聚肽、胡萝卜粉、南瓜粉、白砂糖、糖醇、低聚糖、百合粉、金银花粉，搅拌使其混合均匀，在温度55～60℃，压力20～25MPa条件下均质两次；
C、杀菌、冷却：把调配好的乳液加热到95～100℃，持续5～10min，然后迅速降温到42～44℃：
D、接种、发酵：在步骤C中杀菌并冷却的乳液中加入质量比为2.5～3.5％的驯化后的酸奶发酵剂，然后在温度42～44℃发酵5～7h；
E、冷藏后熟：酸奶发酵结束后，快速将酸奶取出降温；然后放在0～4℃冷藏后熟12～24h得成品。
进一步的，所述步骤A中核桃乳的制备方法为：
a.筛选清洗：选取颗粒饱满、无虫蛀的核桃，用流动水清洗干净；
b.热处理：用100℃沸水热烫3～5min，剥离核桃种皮，加入核桃质量2～3倍软化水，浸泡8～10h，备用；
c.打浆：在上述软化后的核桃中加入70～80℃蒸馏水，打浆至浆液均匀、无明显颗粒，打浆时加水量为原料质量的8～10倍；
d.过滤：采用100～120目的筛网将打浆后的核桃浆过滤，去除其中的大颗粒及杂质。
进一步的，所述步骤D中驯化后的酸奶发酵剂的制备过程如下：
将核桃乳与全脂奶粉还原乳分别按照质量比0∶10、2∶8、4∶6、6∶4混合均匀，各加入质量比7～9％的白砂糖，在95～100℃杀菌5～10min，作为第一代、第二代、第三代、第四代发酵基料，在第一代发酵基料中接种0.1-0.2％酸奶发酵剂，置于温度42～44℃发酵8～10h得到发酵剂I，然后在第二代发酵基料中接种2-4％发酵剂I，置于温度42～44℃发酵5～7h得到发酵剂II，在第三代发酵基料中接种2-4％发酵剂II，置于温度42～44℃发酵5～7h得到发酵剂III，在第四代发酵基料中接种2-4％发酵剂III，置于温度42～44℃发酵5～7h得到驯化后的酸奶发酵剂。
进一步的，所述全脂奶粉还原奶由奶粉和水制成，其中奶粉与水的质量比为1∶8～1∶10。
进一步的，所述的酸奶发酵剂由双歧杆菌、嗜酸乳杆菌、保加利亚乳杆菌、嗜热链球菌、植物乳杆菌、干酪乳杆菌、鼠李糖乳杆菌七株菌组成。
与现有技术相比本发明在酸奶中添加多种膳食纤维，保健功效显著；添加了增强蛋白肽含量的玉米低聚肽，具有降血压、醒酒护肝、增强免疫力功效；胡萝卜粉、南瓜粉可以增补类胡萝卜素、植物纤维、南瓜多糖等物质，有利于防治心血管疾病、增强机体免疫力；添加糖醇替代部分白砂糖，可以预防龋齿、减少糖尿病风险；添加具有特殊生理作用的低聚糖，具有低热量、抗龋齿、防治糖尿病、改善肠道菌落结构、促进双歧杆菌增殖、防止便秘、降低血清胆固醇、增强免疫力等作用；本发明在制作过程中不添加任何防腐剂，是一种天然营养健康的食品，符合现代人的健康生活观念。
具体实施方式
下面结合实施例对本发明作进一步说明。
实施例一：
A、原材料预处理：精选优质原料，制备核桃乳，
a.筛选清洗：选取颗粒饱满、无虫蛀的核桃100份，用流动水清洗干净；
b.热处理：用100℃沸水热烫3min，剥离核桃种皮，加入核桃质量2倍软化水，浸泡8h，备用；
c.打浆：在上述软化后的核桃中加入80℃蒸馏水，打浆至浆液均匀、无明显颗粒，打浆时加水量为原料质量的8倍；
d.过滤：采用100目的筛网将打浆后的核桃浆过滤，去除其中的大颗粒及杂质得核桃乳。
制备驯化后的酸奶发酵剂：
A、将核桃乳与全脂奶粉还原乳分别按照质量比0∶10、2∶8、4∶6、6∶4混合均匀，各加入质量比9％的白砂糖，在100℃杀菌5min，作为第一代、第二代、第三代、第四代发酵基料，在第一代发酵基料中接种0.15％酸奶发酵剂，置于温度42℃发酵10h得到发酵剂I，然后在第二代发酵基料中接种3％发酵剂I，置于温度42℃发酵5h得到发酵剂II，在第三代发酵基料中接种3％发酵剂II，置于温度42℃发酵5h得到发酵剂III，在第四代发酵基料中接种3％发酵剂III，置于温度42℃发酵5h得到驯化后的菌种发酵剂。酸奶发酵剂由双歧杆菌、嗜酸乳杆菌、保加利亚乳杆菌、嗜热链球菌、植物乳杆菌、干酪乳杆菌、鼠李糖乳杆菌七株菌组成；全脂奶粉还原奶由奶粉和水制成，其中奶粉与水的质量比为1∶10；
B、原料乳调配、均质：在100份核桃乳中加入奶粉9份、燕麦粉4份、麸皮粉4份、荞麦粉4份、玉米低聚肽2份、胡萝卜粉4份、南瓜粉4份、白砂糖5.5份、糖醇3.5份、低聚异麦芽糖2份、百合粉1份、金银花粉1份，搅拌使其混合均匀，在温度55℃，压力25MPa条件下均质两次；
C、杀菌、冷却：把调配好乳液加热到约100℃，持续5min，然后迅速降温到42℃；
D、接种、发酵：在步骤C杀菌并冷却的乳液中加入质量比为3％的驯化后的第四代酸奶发酵剂，然后在温度42℃发酵5h；
E、冷藏后熟：酸奶发酵结束后，快速将酸奶取出降温；然后把它放4℃冰箱冷藏后熟12h得成品，以便酸奶获得更加醇厚丰满的风味。
实施例二：
A、原材料预处理：精选优质原料，制备核桃乳，
a.筛选清洗：选取颗粒饱满、无虫蛀的核桃100份，用流动水清洗干净；
b.热处理：用100℃沸水热烫4min，剥离核桃种皮，加入核桃质量2.5倍软化水，浸泡9h，备用；
c.打浆：在上述软化后的核桃中加入70℃蒸馏水，打浆至浆液均匀、无明显颗粒，打浆时加水量为原料质量的9倍；
d.过滤：采用100目的筛网将打浆后的核桃浆过滤，去除其中的大颗粒及杂质得核桃乳。
制备驯化后的酸奶发酵剂：
A、将核桃乳与全脂奶粉还原乳分别按照质量比0∶10、2∶8、4∶6、6∶4混合均匀，各加入质量比8％的白砂糖，在95℃杀菌10min，作为第一代、第二代、第三代、第四代发酵基料，在第一代发酵基料中接种0.1％酸奶发酵剂，置于温度43℃发酵9h得到发酵剂I，然后在第二代发酵基料中接种2％发酵剂I，置于温度43℃发酵6h得到发酵剂II，在第三代发酵基料中接种2％发酵剂II，置于温度43℃发酵6h得到发酵剂III，在第四代发酵基料中接种2％发酵剂III，置于温度43℃发酵6h得到驯化后的菌种发酵剂。酸奶发酵剂由双歧杆菌、嗜酸乳杆菌、保加利亚乳杆菌、嗜热链球菌、植物乳杆菌、干酪乳杆菌、鼠李糖乳杆菌七株菌组成。全脂奶粉还原奶由奶粉和水制成，其中奶粉与水的质量比为1∶9；
B、原料乳调配、均质：在100份核桃乳中加入奶粉8份、燕麦粉3份、麸皮粉2份、荞麦粉2.5份、玉米低聚肽1份、胡萝卜粉3份、南瓜粉2份、白砂糖4份、糖醇2份、低聚木糖和低聚果糖共1份、百合粉2份、金银花粉2份，搅拌使其混合均匀，在温度58℃，压力20MPa条件下均质两次；
C、杀菌、冷却：把调配好乳液加热到约95℃，持续10min，然后迅速降温到43℃；
D、接种、发酵：在步骤C杀菌并冷却的乳液中加入质量比为2.5％的驯化后的第四代酸奶发酵剂，然后在温度43℃发酵6h；
E、冷藏后熟：酸奶发酵结束后，快速将酸奶取出降温；然后把它放2℃冰箱冷藏后熟18h得成品，以便酸奶获得更加醇厚丰满的风味。
实施例三：
A、原材料预处理：精选优质原料，制备核桃乳，
a.筛选清洗：选取颗粒饱满、无虫蛀的核桃100份，用流动水清洗干净；
b.热处理：用100℃沸水热烫5min，剥离核桃种皮，加入核桃质量3倍软化水，浸泡10h，备用；
c.打浆：在上述软化后的核桃中加入75℃蒸馏水，打浆至浆液均匀、无明显颗粒，打浆时加水量为原料质量的10倍；
d.过滤：采用120目的筛网将打浆后的核桃浆过滤，去除其中的大颗粒及杂质得核桃乳；
制备驯化后的酸奶发酵剂：
A、将核桃乳与全脂奶粉还原乳分别按照质量比0∶10、2∶8、4∶6、6∶4混合均匀，各加入质量比7％的白砂糖，在98℃杀菌7min，作为第一代、第二代、第三代、第四代发酵基料，在第一代发酵基料中接种0.2％酸奶发酵剂，置于温度44℃发酵8h得到发酵剂I，然后在第二代发酵基料中接种4％发酵剂I，置于温度44℃发酵7h得到发酵剂II，在第三代发酵基料中接种4％发酵剂II，置于温度44℃发酵7h得到发酵剂III，在第四代发酵基料中接种4％发酵剂III，置于温度44℃发酵7h得到驯化后的菌种发酵剂。酸奶发酵剂由双歧杆菌、嗜酸乳杆菌、保加利亚乳杆菌、嗜热链球菌、植物乳杆菌、干酪乳杆菌、鼠李糖乳杆菌七株菌组成。全脂奶粉还原奶由奶粉和水制成，其中奶粉与水的质量比为1∶8；
B、原料乳调配、均质：在100份核桃乳中加入奶粉10份、燕麦粉5份、麸皮粉6份、荞麦粉5.5份、玉米低聚肽3份、胡萝卜粉5份、南瓜粉6份、白砂糖7份、糖醇5份、低聚半乳糖、低聚壳聚糖、大豆低聚糖三者共计3份、百合粉3份、金银花粉3份，搅拌使其混合均匀，在温度60℃，压力23MPa条件下均质两次；
C、杀菌、冷却：把调配好乳液加热到约98℃，持续7min，然后迅速降温到44℃；
D、接种、发酵：在步骤C杀菌并冷却的乳液中加入质量比为3.5％的驯化后的第四代酸奶发酵剂，然后在温度44℃发酵7h；
E、冷藏后熟：酸奶发酵结束后，快速将酸奶取出降温；然后把它放0℃冰箱冷藏后熟24h得成品，以便酸奶获得更加醇厚丰满的风味。
本发明提供的酸奶不仅在感官方面表现优于市面上普通的酸奶产品，在配方上添加燕麦粉、麸皮粉和荞麦粉，增加了酸奶中膳食纤维含量，具有膳食纤维的保健功效；添加了增强蛋白肽含量的玉米低聚肽，具有降血压、醒酒护肝、增强免疫力功效；添加素有“小人参”之称的胡萝卜粉、南瓜粉可以增补类胡萝卜素、植物纤维、南瓜多糖等物质，有利于防治心血管疾病、增强机体免疫力；添加糖醇替代部分白砂糖，可以预防龋齿、减少糖尿病风险；添加具有特殊生理作用的低聚糖，具有低热量、抗龋齿、防治糖尿病、改善肠道菌落结构、促进双歧杆菌增殖、防止便秘、降低血清胆固醇、增强免疫力等作用；百合、金银花也可有助于人们清热降火，与酸奶功效相得益彰，本发明在制作过程中不添加任何防腐剂，充分挖掘核桃的深加工价值，是一种天然营养健康的食品，符合现代人的健康生活观念。
Claims (8)
1.一种核桃保健酸奶，其特征在于，由以下原料制成：
核桃100份；奶粉8～10份；燕麦粉3～5份；麸皮粉2～6份；荞麦粉2.5～5.5份；玉米低聚肽1～3份；胡萝卜粉3～5份；南瓜粉2～6份；白砂糖4～7份；糖醇2～5份；低聚糖1～3份；百合粉1～3份；金银花粉1～3。
2.根据权利要求1所述的一种核桃保健酸奶，其特征在于，所述的低聚糖为低聚木糖、低聚果糖、低聚异麦芽糖、低聚半乳糖、低聚壳聚糖、大豆低聚糖中的一种或几种。
3.根据权利要求1所述的一种核桃保健酸奶，其特征在于，所述的糖醇是木糖醇、山梨醇、麦芽糖醇中的一种或几种。
4.一种核桃保健酸奶的制作方法，其特征在于，包括以下步骤：
A、原材料预处理：精选优质核桃制成核桃乳；
B、原料乳调配、均质：在核桃乳中加入奶粉、燕麦粉、麸皮粉、荞麦粉、玉米低聚肽、胡萝卜粉、南瓜粉、白砂糖、糖醇、低聚糖、百合粉、金银花粉，搅拌使其混合均匀，在温度55～60℃，压力20～25MPa条件下均质两次；
C、杀菌、冷却：把调配好的乳液加热到95～100℃，持续5～10min，然后迅速降温到42～44℃；
D、接种、发酵：在步骤C中杀菌并冷却的乳液中加入质量比为2.5～3.5％的驯化后的酸奶发酵剂，然后在温度42～44℃发酵5～7h；
E、冷藏后熟：酸奶发酵结束后，快速将酸奶取出降温；然后放在0～4℃冷藏后熟12～24h得成品。
5.根据权利要求4所述的一种核桃保健酸奶的制作方法，其特征在于，所述步骤A中核桃乳的制备方法为：
a.筛选清洗：选取颗粒饱满、无虫蛀的核桃，用流动水清洗干净；
b.热处理：用100℃沸水热烫3～5min，剥离核桃种皮，加入核桃质量2～3倍软化水，浸泡8～10h，备用；
c.打浆：在上述软化后的核桃中加入70～80℃蒸馏水，打浆至浆液均匀、无明显颗粒，打浆时加水量为原料质量的8～10倍；
d.过滤：采用100～120目的筛网将打浆后的核桃浆过滤，去除其中的大颗粒及杂质。
6.根据权利要求4所述的一种核桃保健酸奶的制作方法，其特征在于，所述步骤D中驯化后的酸奶发酵剂的制备过程如下：
将核桃乳与全脂奶粉还原乳分别按照质量比0∶10、2∶8、4∶6、6∶4混合均匀，各加入质量比7～9％的白砂糖，在95～100℃杀菌5～10min，作为第一代、第二代、第三代、第四代发酵基料，在第一代发酵基料中接种0.1-0.2％酸奶发酵剂，置于温度42～44℃发酵8～10h得到发酵剂I，然后在第二代发酵基料中接种2-4％发酵剂I，置于温度42～44℃发酵5～7h得到发酵剂II，在第三代发酵基料中接种2-4％发酵剂II，置于温度42～44℃发酵5～7h得到发酵剂III，在第四代发酵基料中接种2-4％发酵剂III，置于温度42～44℃发酵5～7h得到驯化后的酸奶发酵剂。
7.根据权利要求6所述的一种核桃保健酸奶的制作方法，其特征在于，所述全脂奶粉还原奶由奶粉和水制成，其中奶粉与水的质量比为1∶8～1∶10。
8.根据权利要求6所述的一种核桃保健酸奶的制作方法，其特征在于，所述的酸奶发酵剂由双歧杆菌、嗜酸乳杆菌、保加利亚乳杆菌、嗜热链球菌、植物乳杆菌、干酪乳杆菌、鼠李糖乳杆菌七株菌组成。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109497147A (zh) * | 2018-12-29 | 2019-03-22 | 光明乳业股份有限公司 | 一种核桃基常温酸奶及其制备方法 |
| CN112753763A (zh) * | 2021-01-25 | 2021-05-07 | 昆明生物制造研究院有限公司 | 一种核桃解酒肽酸奶的制备方法 |
| CN114903089A (zh) * | 2022-06-01 | 2022-08-16 | 河北养元智汇饮品股份有限公司 | 一种纯核桃发酵乳及其制备方法 |
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| CN109497147A (zh) * | 2018-12-29 | 2019-03-22 | 光明乳业股份有限公司 | 一种核桃基常温酸奶及其制备方法 |
| CN112753763A (zh) * | 2021-01-25 | 2021-05-07 | 昆明生物制造研究院有限公司 | 一种核桃解酒肽酸奶的制备方法 |
| CN114903089A (zh) * | 2022-06-01 | 2022-08-16 | 河北养元智汇饮品股份有限公司 | 一种纯核桃发酵乳及其制备方法 |
| CN114903089B (zh) * | 2022-06-01 | 2024-03-01 | 河北养元智汇饮品股份有限公司 | 一种纯核桃发酵乳及其制备方法 |
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