CN109329422A - 一种无糖酸奶 - Google Patents
一种无糖酸奶 Download PDFInfo
- Publication number
- CN109329422A CN109329422A CN201811376978.2A CN201811376978A CN109329422A CN 109329422 A CN109329422 A CN 109329422A CN 201811376978 A CN201811376978 A CN 201811376978A CN 109329422 A CN109329422 A CN 109329422A
- Authority
- CN
- China
- Prior art keywords
- parts
- yoghurt
- sugar
- water
- lactobacillus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 62
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000005018 casein Substances 0.000 claims abstract description 24
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000021240 caseins Nutrition 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 23
- 108010001441 Phosphopeptides Proteins 0.000 claims abstract description 22
- 239000003381 stabilizer Substances 0.000 claims abstract description 21
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 19
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 18
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 18
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 18
- 241000186660 Lactobacillus Species 0.000 claims abstract description 16
- 238000011081 inoculation Methods 0.000 claims abstract description 16
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 13
- 235000021119 whey protein Nutrition 0.000 claims abstract description 12
- 238000000265 homogenisation Methods 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 244000046146 Pueraria lobata Species 0.000 claims description 24
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 24
- 239000000284 extract Substances 0.000 claims description 21
- 108010010803 Gelatin Proteins 0.000 claims description 17
- 239000008273 gelatin Substances 0.000 claims description 17
- 229920000159 gelatin Polymers 0.000 claims description 17
- 235000019322 gelatine Nutrition 0.000 claims description 17
- 235000011852 gelatine desserts Nutrition 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 15
- 235000002532 grape seed extract Nutrition 0.000 claims description 13
- 229940087603 grape seed extract Drugs 0.000 claims description 13
- 239000001717 vitis vinifera seed extract Substances 0.000 claims description 13
- 235000013336 milk Nutrition 0.000 claims description 12
- 239000008267 milk Substances 0.000 claims description 12
- 210000004080 milk Anatomy 0.000 claims description 12
- 241000219095 Vitis Species 0.000 claims description 11
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 11
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 11
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 11
- 230000007062 hydrolysis Effects 0.000 claims description 11
- 238000006460 hydrolysis reaction Methods 0.000 claims description 11
- 239000012528 membrane Substances 0.000 claims description 10
- 229920001285 xanthan gum Polymers 0.000 claims description 10
- 235000010493 xanthan gum Nutrition 0.000 claims description 10
- 239000000230 xanthan gum Substances 0.000 claims description 10
- 229940082509 xanthan gum Drugs 0.000 claims description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 239000006071 cream Substances 0.000 claims description 7
- 239000003292 glue Substances 0.000 claims description 7
- 239000005862 Whey Substances 0.000 claims description 6
- 239000000919 ceramic Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000008399 tap water Substances 0.000 claims description 6
- 235000020679 tap water Nutrition 0.000 claims description 6
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 4
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 4
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 4
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 238000006243 chemical reaction Methods 0.000 claims description 4
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 4
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 4
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 3
- 102000057297 Pepsin A Human genes 0.000 claims description 3
- 108090000284 Pepsin A Proteins 0.000 claims description 3
- 239000008367 deionised water Substances 0.000 claims description 3
- 229910021641 deionized water Inorganic materials 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 239000005457 ice water Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 229940017800 lactobacillus casei Drugs 0.000 claims description 3
- 238000001471 micro-filtration Methods 0.000 claims description 3
- 229940111202 pepsin Drugs 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000005070 sampling Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 238000002604 ultrasonography Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 239000007800 oxidant agent Substances 0.000 claims 2
- 230000001590 oxidative effect Effects 0.000 claims 2
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims 1
- 229940009289 bifidobacterium lactis Drugs 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 12
- 239000004310 lactic acid Substances 0.000 abstract description 6
- 235000014655 lactic acid Nutrition 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 5
- 229930006000 Sucrose Natural products 0.000 abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000003599 food sweetener Nutrition 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 235000021262 sour milk Nutrition 0.000 abstract description 4
- 239000005720 sucrose Substances 0.000 abstract description 4
- 239000003765 sweetening agent Substances 0.000 abstract description 4
- 235000006708 antioxidants Nutrition 0.000 description 15
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 10
- 235000018102 proteins Nutrition 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 10
- 108090000623 proteins and genes Proteins 0.000 description 10
- -1 polyphenol compounds Chemical class 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 108010024636 Glutathione Proteins 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 239000000499 gel Substances 0.000 description 5
- 229960003180 glutathione Drugs 0.000 description 5
- 235000013824 polyphenols Nutrition 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 4
- 229930003935 flavonoid Natural products 0.000 description 4
- 235000017173 flavonoids Nutrition 0.000 description 4
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 4
- 238000000746 purification Methods 0.000 description 4
- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 description 3
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 3
- 241000186000 Bifidobacterium Species 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 3
- 235000012734 epicatechin Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 2
- 244000199866 Lactobacillus casei Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000021120 animal protein Nutrition 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000000259 anti-tumor effect Effects 0.000 description 2
- 230000000840 anti-viral effect Effects 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
- 235000005487 catechin Nutrition 0.000 description 2
- 229950001002 cianidanol Drugs 0.000 description 2
- 230000001427 coherent effect Effects 0.000 description 2
- 229920002770 condensed tannin Polymers 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 208000029078 coronary artery disease Diseases 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000004515 gallic acid Nutrition 0.000 description 2
- 229940074391 gallic acid Drugs 0.000 description 2
- 229940087559 grape seed Drugs 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000002427 irreversible effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- LSHVYAFMTMFKBA-UHFFFAOYSA-N ECG Natural products C=1C=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000186605 Lactobacillus paracasei Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010033307 Overweight Diseases 0.000 description 1
- 101710172711 Structural protein Proteins 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000020167 acidified milk Nutrition 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 208000020107 familial primary hypomagnesemia Diseases 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 208000020442 loss of weight Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 201000002010 primary hypomagnesemia Diseases 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/08—Preservation of milk or milk preparations by addition of preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/147—Helveticus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Health & Medical Sciences (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
Abstract
本发明公开了一种无糖酸奶,由如下重量份的原料制成:生牛乳90‑100份、浓缩乳清蛋白粉1‑2份、纯净水4‑6份、乳酸菌种0.8‑1份、酪蛋白磷酸肽2‑3份、稳定剂0.3‑0.5份、抗氧化剂1‑2份;所述无糖酸奶由原料混合、均质处理、杀菌、发酵等步骤制备而成。本发明的无糖酸奶通过稳定剂、抗氧化剂和酪蛋白磷酸肽的添加,使得酸奶稳定性强、风味口感极佳、营养价值高以及具有较长的保质期,经检测,本发明的无糖酸奶具有1.2×108‑6.1×109(CFU/mL)的活的乳酸菌,同时,本发明的酸奶在原料中没有添加蔗糖等甜味剂,使得酸奶适合各类人群食用,是一种保健型酸奶。
Description
技术领域
本发明属于奶制品技术领域,具体地,涉及一种无糖酸奶。
背景技术
“没有蛋白质,就没有生命”。蛋白质作为构成和修复人体机体组织的重要成分,对人体的重要性是其他物质难以比拟的,人类必须每天通过食物来获取足够的蛋白质来维持基本的生命所需。2014年,体重超重及肥胖受到全球的关注,蛋白质具有促进减肥和控制体重的作用,这一度成为其热门的卖点之一。“人们希望从食品中受益更多的健康,也促使了高蛋白食品如雨后春笋般出现。
其中优质蛋白中具有优势的为动物蛋白,动物蛋白中牛乳蛋白更适合人体所需,牛乳中含有人体所需的结构蛋白和功能蛋白。
酸奶含有丰富的蛋白质,质构厚实、风味细腻浓郁,它能够将酸奶的益生作用和高蛋白的营养健康作用相结合,对于维持人体的健康,增强人们免疫力以及预防疾病将发挥重要的作用。但目前的酸奶产品提高蛋白质含量的途径主要是添加蛋白粉而不是经过分离得到的,因此产品会出现蛋白颗粒、结块、凝块、酸奶纹理不光滑、状态粗糙及乳清析出等稳定性差的问题。同时,为了迎合更多人的口感,酸奶产品中会加入大量的蔗糖等甜味剂,但是人体糖分摄入过多,会引发代谢紊乱,出现慢性疾病(糖尿病、肥胖、心血管疾病等),这些问题既影响了消费者食用酸奶同时也给生产企业在产品质量控制上带来一系列的难题。
发明内容
本发明的目的在于提供一种无糖酸奶,通过稳定剂、抗氧化剂和酪蛋白磷酸肽的添加,使得酸奶稳定性强、风味口感极佳、营养价值高以及具有较长的保质期,经检测,本发明的无糖酸奶具有1.2×108-6.1×109(CFU/mL)的活的乳酸菌,同时,本发明的酸奶在原料中没有添加蔗糖等甜味剂,使得酸奶适合各类人群食用,是一种保健型酸奶。
本发明的目的可以通过以下技术方案实现:
一种无糖酸奶,由如下重量份的原料制成:生牛乳90-100份、浓缩乳清蛋白粉1-2份、纯净水4-6份、乳酸菌种0.8-1份、酪蛋白磷酸肽2-3份、稳定剂0.3-0.5份、抗氧化剂1-2份;
所述无糖酸奶由如下步骤制备而成:
步骤一、按照重量份数将生牛乳、浓缩乳清蛋白粉、纯净水、酪蛋白磷酸肽、稳定剂和抗氧化剂在混料罐中充分混匀;
步骤二、将混合物置于均质机中,加热到60-65℃,在转速为1800r/min、均质压力18-20Mpa的条件下,均质处理10-15min;
步骤三、将均质后的混合物加热到95℃-98℃,保温300s杀菌;
步骤四、将杀菌好的混合物降温至40-42℃,投放乳酸菌种,混合均匀;
步骤五、将发酵液在40-42℃左右的环境下发酵,通过取样测点发酵终点酸度,当酸度达到75°T,发酵结束,得到无糖酸奶。
进一步地,所述乳酸菌种为保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌、双歧杆菌、瑞士乳杆菌、干酪乳杆菌和鼠李糖乳杆菌中的一种或多种。
进一步地,所述抗氧化剂包括葡萄籽提取物和葛根提取物,葡萄籽提取物和葛根提取物按照质量之比为1:0.7-1混合而成;
所述葡萄籽提取物由如下方法制备:
用自来水洗净葡萄籽上的杂质,烘干后用粉碎机进行破碎,过100目筛,得到葡萄籽粉末;按照料液比3g:10mL将葡萄籽粉末加入蒸馏水中,置于45℃的水浴锅中,在45℃恒温条件下超声30min,过滤,以相同的方式再次提取滤渣两次,合并三次得到的滤液,将滤液在5000r/min条件下离心18min,将上层清液冷冻干燥,得到葡萄籽提取物;
所述葛根提取物由如下方法制备:
将葛根用自来水流动冲洗,去除表面的残留物,将清洗好后的葛根切成2-3mm厚的均一薄片,按照料液比为1g:8mL将葛根薄片置于100℃沸水中,水煮15min,冷却至室温后放入打浆机打成浆液,将浆液放入85-90℃水浴锅中,浸提2h,自然冷却至室温,过滤,将得到的滤液冷冻干燥,得到葛根提取物。
进一步地,所述稳定剂由如下方法制备:
(1)称取0.3g黄原胶于26mL去离子水中,并于85℃恒温水浴锅中充分搅拌,使其充分溶解,冷却至室温;
(2)称取1.5g明胶加入28mL60℃的热水中,搅拌使明胶完全溶解,再加入0.05g谷胱甘肽,继续搅拌混合均匀;
(3)将步骤(2)的混合液加入步骤(1)的混合液中,得到混合胶液,混合胶液再置于8℃冰箱冷藏15-17h,得到稳定剂。
进一步地,所述酪蛋白磷酸肽由如下方法制备:
(1)将新鲜牛乳在转速为9000r/min的乳脂分离机内分离乳脂,得到去乳脂鲜乳,备用;
(2)按照质量比为550:3将去乳脂鲜乳和胃蛋白酶粉混合,用1.5moL/L的NaOH溶液调节反应溶液的PH至7.4-7.6,并保持PH值恒定,将体系温度升至54-56℃,40r/min条件下恒温水解反应88-94min,水解反应结束,沸水浴灭活10min,然后冰水浴迅速冷却水解反应液;
(3)将水解反应液进行过滤,先采用无机陶瓷膜微滤,陶瓷膜孔径为0.8-0.9um,膜管内压力保持在0.2MPa,再采用截流相对分子质量10-100kDa的中空纤维膜超滤,将滤液进行冷冻干燥,得到酪蛋白磷酸肽。
本发明的有益效果:
本发明的无糖酸奶的原料中添加了抗氧化剂,所述抗氧化剂为天然抗氧剂,包括葡萄籽提取物和葛根提取物,葡萄籽中原花青素,儿茶素,表儿茶素,没食子酸,表儿茶素没食子酸酯等多酚类化合物,具有极高的抗氧化能力,能够清除各种自由基,葡萄籽多酚提取物具有显著的抗氧化、抑菌及改善心血管疾病等生物活性;葛根中富含天然黄酮类化合物,黄酮类化合物具有抗氧化性、抗肿瘤、抗病毒、抑菌性、增强免疫力、降血脂以及具有治疗心脑血管疾病、冠心病等的作用;天然抗氧化剂的添加,赋予酸奶优良的抗氧化活性;
本发明在原料中添加了稳定剂,所述稳定剂以明胶为主体,复配黄原胶和谷胱甘肽,带正电荷的明胶与阴离子多糖通过静电结合在一起,产生强的吸引力而形成复合物,并且带电的黄原胶会促进明胶分子聚集,谷胱甘肽能促进明胶分子间网络结构的形成,使其成为不可逆凝胶,提高明胶强度;黄原胶和谷胱甘肽共同作用下的明胶结构连贯、致密且均匀,胶束紧密缠绕交联,空腔较小,这种结构可有效滞纳水分,形成可溶性复合物;谷胱甘肽会与酸奶中蛋白质发生交联,导致凝胶渗透力下降,使得更多的自由水锁在酸奶的凝胶网络中,同时,黄原胶和牛奶酪蛋白胶束的表面上的结合,抑制乳清分离,从而提高发酵乳的持水率,提高酸奶的稳定性和质量;
本发明还在原料中添加了酪蛋白磷酸肽,酪蛋白磷酸肽具有很强的生物活性和和诸多生理学功能,能促进多种矿物质元素的吸收和利用,在酸奶发酵过程中,能够大幅提高酸奶中活菌数,缩短发酵时间,使酸奶质量得到很大的提升;
本发明的无糖酸奶通过稳定剂、抗氧化剂和酪蛋白磷酸肽的添加,使得酸奶稳定性强、风味口感极佳、营养价值高以及具有较长的保质期,经检测,本发明的无糖酸奶具有1.2×108-6.1×109(CFU/mL)的活的乳酸菌,同时,本发明的酸奶在原料中没有添加蔗糖等甜味剂,使得酸奶适合各类人群食用,是一种保健型酸奶。
具体实施方式
下面将结合实施例对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其它实施例,都属于本发明保护的范围。
一种无糖酸奶,由如下重量份的原料制成:生牛乳90-100份、浓缩乳清蛋白粉1-2份、纯净水4-6份、乳酸菌种0.8-1份、酪蛋白磷酸肽2-3份、稳定剂0.3-0.5份、抗氧化剂1-2份;
所述乳酸菌种为保加利亚乳杆菌(Lactobacillus bulgaricus)、嗜热链球菌(Streptococcus thermophilus)、嗜酸乳杆菌(Lactobacillus acidophilus)、双歧杆菌(Bifidobacterium)、瑞士乳杆菌(Lactobacillus helveticus)、干酪乳杆菌(Lactobacillus paracasei)和鼠李糖乳杆菌(Lactobacillus rhamnosus)中的一种或多种;
所述抗氧化剂包括葡萄籽提取物和葛根提取物,葡萄籽提取物和葛根提取物按照质量之比为1:0.7-1混合而成;
所述葡萄籽提取物由如下方法制备:
用自来水洗净葡萄籽上的杂质,烘干后用粉碎机进行破碎,过100目筛,得到葡萄籽粉末;按照料液比3g:10mL将葡萄籽粉末加入蒸馏水中,置于45℃的水浴锅中,在45℃恒温条件下超声30min,过滤,以相同的方式再次提取滤渣两次,合并三次得到的滤液,将滤液在5000r/min条件下离心18min,将上层清液冷冻干燥,得到葡萄籽提取物;
所述葛根提取物由如下方法制备:
将葛根用自来水流动冲洗,去除表面的残留物,将清洗好后的葛根切成2-3mm厚的均一薄片,按照料液比为1g:8mL将葛根薄片置于100℃沸水中,水煮15min,冷却至室温后放入打浆机打成浆液,将浆液放入85-90℃水浴锅中,浸提2h,自然冷却至室温,过滤,将得到的滤液冷冻干燥,得到葛根提取物;
采用超声波能迅速破坏植物细胞壁,使其释放出多酚类、黄酮类的活性成分,缩短提取时间,提高得率;葡萄籽中原花青素,儿茶素,表儿茶素,没食子酸,表儿茶素没食子酸酯等多酚类化合物,具有极高的抗氧化能力,能够清除各种自由基,葡萄籽多酚提取物具有显著的抗氧化、抑菌及改善心血管疾病等生物活性;葛根中富含天然黄酮类化合物,黄酮类化合物具有抗氧化性、抗肿瘤、抗病毒、抑菌性、增强免疫力、降血脂以及具有治疗心脑血管疾病、冠心病等的作用;
所述稳定剂由如下方法制备:
(1)称取0.3g黄原胶于26mL去离子水中,并于85℃恒温水浴锅中充分搅拌,使其充分溶解,冷却至室温;
(2)称取1.5g明胶加入28mL60℃的热水中,搅拌使明胶完全溶解,再加入0.05g谷胱甘肽,继续搅拌混合均匀;
(3)将步骤(2)的混合液加入步骤(1)的混合液中,得到混合胶液,混合胶液再置于8℃冰箱冷藏15-17h,得到稳定剂;
带正电荷的明胶与阴离子多糖通过静电结合在一起,产生强的吸引力而形成复合物,并且带电的黄原胶会促进明胶分子聚集,谷胱甘肽能促进明胶分子间网络结构的形成,使其成为不可逆凝胶,提高明胶强度;黄原胶和谷胱甘肽共同作用下的明胶结构连贯、致密且均匀,胶束紧密缠绕交联,空腔较小,这种结构可有效滞纳水分,形成可溶性复合物;谷胱甘肽会与酸奶中蛋白质发生交联,导致凝胶渗透力下降,使得更多的自由水锁在酸奶的凝胶网络中,同时,黄原胶和牛奶酪蛋白胶束的表面上的结合,抑制乳清分离,从而提高发酵乳的持水率,提高酸奶的质量;
所述酪蛋白磷酸肽由如下方法制备:
(1)将新鲜牛乳在转速为9000r/min的乳脂分离机内分离乳脂,得到去乳脂鲜乳,备用;
(2)按照质量比为550:3将去乳脂鲜乳和胃蛋白酶粉混合,用1.5moL/L的NaOH溶液调节反应溶液的PH至7.4-7.6,并保持PH值恒定,将体系温度升至54-56℃,40r/min条件下恒温水解反应88-94min,水解反应结束,沸水浴灭活10min,然后冰水浴迅速冷却水解反应液;
(3)将水解反应液进行过滤,先采用无机陶瓷膜微滤,陶瓷膜孔径为0.8-0.9um,膜管内压力保持在0.2MPa,再采用截流相对分子质量10-100kDa的中空纤维膜超滤,将滤液进行冷冻干燥,得到酪蛋白磷酸肽;
酪蛋白磷酸肽具有很强的生物活性和和诸多生理学功能,主要表现在能促进多种矿物质元素的吸收和利用,在酸奶发酵过程中,能够大幅提高酸奶中活菌数,缩短发酵时间,使酸奶质量得到很大的提升;
所述无糖酸奶由如下步骤制备而成:
步骤一、按照重量份数将生牛乳、浓缩乳清蛋白粉、纯净水、酪蛋白磷酸肽、稳定剂和抗氧化剂在混料罐中充分混匀;
步骤二、将混合物置于均质机中,加热到60-65℃,在转速为1800r/min、均质压力18-20Mpa的条件下,均质处理10-15min;
其中,均质机采用上海普丽盛融合机械设备有限公司生产的型号为HOMG-Q4000-P25的均质机;
步骤三、将均质后的混合物加热到95℃-98℃,保温300s杀菌;
步骤四、将杀菌好的混合物降温至40-42℃,投放乳酸菌种,混合均匀;
步骤五、将发酵液在40-42℃左右的环境下发酵,通过取样测定发酵终点酸度,当酸度达到75°T,发酵结束,得到无糖酸奶。
实施例1
一种无糖酸奶,由如下重量份的原料制成:生牛乳90份、浓缩乳清蛋白粉1份、纯净水4份、乳酸菌种0.8份、酪蛋白磷酸肽2份、稳定剂0.3份、抗氧化剂1份。
实施例2
一种无糖酸奶,由如下重量份的原料制成:生牛乳95份、浓缩乳清蛋白粉1.5份、纯净水5.5份、乳酸菌种0.9份、酪蛋白磷酸肽2.5份、稳定剂0.4份、抗氧化剂1.5份。
实施例3
一种无糖酸奶,由如下重量份的原料制成:生牛乳100份、浓缩乳清蛋白粉2份、纯净水6份、乳酸菌种1份、酪蛋白磷酸肽3份、稳定剂0.5份、抗氧化剂2份。
对比例1
一种无糖酸奶,由如下重量份的原料制成:生牛乳90份、浓缩乳清蛋白粉1份、纯净水4份、乳酸菌种0.8份。
对比例2
一种无糖酸奶,由如下重量份的原料制成:生牛乳95份、浓缩乳清蛋白粉1.5份、纯净水5.5份、乳酸菌种0.9份。
对比例3
一种无糖酸奶,由如下重量份的原料制成:生牛乳100份、浓缩乳清蛋白粉2份、纯净水6份、乳酸菌种1份。
对实施例1-3和对比例1-3制备得到的酸奶进行如下性能测试:
(1)乳酸菌数量进行测定。乳酸菌数量测定方法采用GB4789.35-2016《乳酸菌检验》方法进行测定,测试结果如下表:
可知,实施例1-3制备得到的无糖酸奶的活菌数达到1.2×108-6.1×109(CFU/mL),活菌数高,说明酸奶的营养价值高;
(2)进行保质期试验,通过测试产品在保质期内的微生物、组织状态变化,验证产品配方的稳定性,无糖酸奶的保质期为18天,故测试周期为18天;
测试结果显示:对比例1-3在保质期第7-8天出现乳清析出,实施例1-3在第20天均未出现乳清析出现象,组织状态稳定,保质期内微生物没有问题。
以上公开的本发明优选实施例只是用于帮助阐述本发明。优选实施例并没有详尽叙述所有的细节,也不限制该发明仅为所述的具体实施方式。显然,根据本说明书的内容,可作很多的修改和变化。本说明书选取并具体描述这些实施例,是为了更好地解释本发明的原理和实际应用,从而使所属技术领域技术人员能很好地理解和利用本发明。本发明仅受权利要求书及其全部范围和等效物的限制。
Claims (5)
1.一种无糖酸奶,其特征在于,由如下重量份的原料制成:生牛乳90-100份、浓缩乳清蛋白粉1-2份、纯净水4-6份、乳酸菌种0.8-1份、酪蛋白磷酸肽2-3份、稳定剂0.3-0.5份、抗氧化剂1-2份;
所述无糖酸奶由如下步骤制备而成:
步骤一、按照重量份数将生牛乳、浓缩乳清蛋白粉、纯净水、酪蛋白磷酸肽、稳定剂和抗氧化剂在混料罐中充分混匀;
步骤二、将混合物置于均质机中,加热到60-65℃,在转速为1800r/min、均质压力18-20Mpa的条件下,均质处理10-15min;
步骤三、将均质后的混合物加热到95℃-98℃,保温300s杀菌;
步骤四、将杀菌好的混合物降温至40-42℃,投放乳酸菌种,混合均匀;
步骤五、将发酵液在40-42℃左右的环境下发酵,通过取样测定发酵终点酸度,当酸度达到75°T,发酵结束,得到无糖酸奶。
2.根据权利要求1所述的一种无糖酸奶,其特征在于,所述乳酸菌种为保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌、乳双歧杆菌、瑞士乳杆菌、干酪乳杆菌和鼠李糖乳杆菌中的一种或多种。
3.根据权利要求1所述的一种无糖酸奶,其特征在于,所述抗氧化剂包括葡萄籽提取物和葛根提取物,葡萄籽提取物和葛根提取物按照质量之比为1:0.7-1混合而成;
所述葡萄籽提取物由如下方法制备:
用自来水洗净葡萄籽上的杂质,烘干后用粉碎机进行破碎,过100目筛,得到葡萄籽粉末;按照料液比3g:10mL将葡萄籽粉末加入蒸馏水中,置于45℃的水浴锅中,在45℃恒温条件下超声30min,过滤,以相同的方式再次提取滤渣两次,合并三次得到的滤液,将滤液在5000r/min条件下离心18min,将上层清液冷冻干燥,得到葡萄籽提取物;
所述葛根提取物由如下方法制备:
将葛根用自来水流动冲洗,去除表面的残留物,将清洗好后的葛根切成2-3mm厚的均一薄片,按照料液比为1g:8mL将葛根薄片置于100℃沸水中,水煮15min,冷却至室温后放入打浆机打成浆液,将浆液放入85-90℃水浴锅中,浸提2h,自然冷却至室温,过滤,将得到的滤液冷冻干燥,得到葛根提取物。
4.根据权利要求1所述的一种无糖酸奶,其特征在于,所述稳定剂由如下方法制备:
(1)称取0.3g黄原胶于26mL去离子水中,并于85℃恒温水浴锅中充分搅拌,使其充分溶解,冷却至室温;
(2)称取1.5g明胶加入28mL60℃的热水中,搅拌使明胶完全溶解,再加入0.05g谷胱甘肽,继续搅拌混合均匀;
(3)将步骤(2)的混合液加入步骤(1)的混合液中,得到混合胶液,混合胶液再置于8℃冰箱冷藏15-17h,得到稳定剂。
5.根据权利要求1所述的一种无糖酸奶,其特征在于,所述酪蛋白磷酸肽由如下方法制备:
(1)将新鲜牛乳在转速为9000r/min的乳脂分离机内分离乳脂,得到去乳脂鲜乳,备用;
(2)按照质量比为550:3将去乳脂鲜乳和胃蛋白酶粉混合,用1.5moL/L的NaOH溶液调节反应溶液的PH至7.4-7.6,并保持PH值恒定,将体系温度升至54-56℃,40r/min条件下恒温水解反应88-94min,水解反应结束,沸水浴灭活10min,然后冰水浴迅速冷却水解反应液;
(3)将水解反应液进行过滤,先采用无机陶瓷膜微滤,陶瓷膜孔径为0.8-0.9um,膜管内压力保持在0.2MPa,再采用截流相对分子质量10-100kDa的中空纤维膜超滤,将滤液进行冷冻干燥,得到酪蛋白磷酸肽。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811376978.2A CN109329422A (zh) | 2018-11-19 | 2018-11-19 | 一种无糖酸奶 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811376978.2A CN109329422A (zh) | 2018-11-19 | 2018-11-19 | 一种无糖酸奶 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN109329422A true CN109329422A (zh) | 2019-02-15 |
Family
ID=65315999
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201811376978.2A Pending CN109329422A (zh) | 2018-11-19 | 2018-11-19 | 一种无糖酸奶 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN109329422A (zh) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111264839A (zh) * | 2020-03-25 | 2020-06-12 | 江西师范大学 | 改性鱼明胶及其制备方法和应用以及酸奶和低脂凝固型酸奶及其制备方法 |
CN112655764A (zh) * | 2020-12-29 | 2021-04-16 | 蚌埠市和平乳业有限责任公司 | 一种提高果蔬固态酸奶黏稠度的加工方法 |
CN112753770A (zh) * | 2020-12-28 | 2021-05-07 | 西藏农牧学院 | 一种提升牦牛酸奶稳定性的加工工艺 |
CN112753765A (zh) * | 2019-11-04 | 2021-05-07 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种抗氧化剂、抗氧化酸奶及其制备方法 |
CN114586944A (zh) * | 2022-03-22 | 2022-06-07 | 重庆工商大学 | 一种葡萄籽多酚大豆酸奶及其制备方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102578227A (zh) * | 2011-01-12 | 2012-07-18 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种无糖酸奶 |
CN103349074A (zh) * | 2013-07-31 | 2013-10-16 | 马健 | 含有酪蛋白磷酸肽的酸奶及其制备方法 |
CN104247764A (zh) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | 一种火龙果酸奶及其制作方法 |
CN105166040A (zh) * | 2015-09-15 | 2015-12-23 | 昆明雪兰牛奶有限责任公司 | 一种食用花卉常温风味酸乳及其制作方法 |
-
2018
- 2018-11-19 CN CN201811376978.2A patent/CN109329422A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102578227A (zh) * | 2011-01-12 | 2012-07-18 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种无糖酸奶 |
CN103349074A (zh) * | 2013-07-31 | 2013-10-16 | 马健 | 含有酪蛋白磷酸肽的酸奶及其制备方法 |
CN104247764A (zh) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | 一种火龙果酸奶及其制作方法 |
CN105166040A (zh) * | 2015-09-15 | 2015-12-23 | 昆明雪兰牛奶有限责任公司 | 一种食用花卉常温风味酸乳及其制作方法 |
Non-Patent Citations (6)
Title |
---|
NGUYEN H.A. NGUYEN: "The effect of thiol reagents on the denaturation of the whey protein in milk and whey protein concentrate solutions", 《INTERNATIONAL DAIRY JOURNAL》 * |
姚崇舜: "《葛根的药理作用和临床应用》", 30 April 2014, 人民军医出版社 * |
孙贵范: "《助力癌症康复1825+》", 31 July 2018, 中国协和医科大学出版社 * |
张雷红,等: "《天然药物化学》", 31 January 2017, 中国医药科技出版社 * |
徐慧,等: "酪蛋白磷酸肽制备条件及其在酸水牛奶发酵中的应用研究", 《粮食与食品工业》 * |
高锦明,等: "《天然产品加工工艺学》", 31 March 2018, 西北农林科技大学出版社 * |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112753765A (zh) * | 2019-11-04 | 2021-05-07 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种抗氧化剂、抗氧化酸奶及其制备方法 |
CN111264839A (zh) * | 2020-03-25 | 2020-06-12 | 江西师范大学 | 改性鱼明胶及其制备方法和应用以及酸奶和低脂凝固型酸奶及其制备方法 |
CN111264839B (zh) * | 2020-03-25 | 2023-06-09 | 江西师范大学 | 改性鱼明胶及其制备方法和应用以及酸奶和低脂凝固型酸奶及其制备方法 |
CN112753770A (zh) * | 2020-12-28 | 2021-05-07 | 西藏农牧学院 | 一种提升牦牛酸奶稳定性的加工工艺 |
CN112753770B (zh) * | 2020-12-28 | 2023-06-16 | 西藏农牧学院 | 一种提升牦牛酸奶稳定性的加工工艺 |
CN112655764A (zh) * | 2020-12-29 | 2021-04-16 | 蚌埠市和平乳业有限责任公司 | 一种提高果蔬固态酸奶黏稠度的加工方法 |
CN114586944A (zh) * | 2022-03-22 | 2022-06-07 | 重庆工商大学 | 一种葡萄籽多酚大豆酸奶及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN109329422A (zh) | 一种无糖酸奶 | |
CN103109930B (zh) | 一种添加丝胶抗冻肽的果味益生菌酸奶片及其制备方法 | |
CN102986872B (zh) | 一种含鹰嘴豆的发酵蛋奶及其制备方法 | |
CN106857834B (zh) | 具有抑制后酸化功能的发酵乳及其制备方法 | |
CN102626138B (zh) | 含γ-氨基丁酸的褐色发酵乳基料、乳饮料及其制备方法 | |
CN104651275B (zh) | 一种益生菌培养基及其应用 | |
CN110200070A (zh) | 一种富含gaba的酸奶及其制备方法 | |
CN110367410B (zh) | 一种复合乳酸菌果汁饮料及其制备方法 | |
CN108850171A (zh) | 一种大豆蛋白酸奶及其制备方法 | |
ES2359182T3 (es) | Productos fermentados a base de fibras alimenticias y sus proecedimientos de preparación. | |
CN106472668A (zh) | 一种抗氧化益生菌乳饮料的制备方法 | |
CN103918853A (zh) | 一种低糖益生菌压片糖果及其制备方法 | |
CN105230782A (zh) | 一种发菜酸奶的制备方法 | |
CN105145835B (zh) | 一种桑葚富硒乳酸饮品的制备方法 | |
CN110731382A (zh) | 一种百香果汁发酵乳饮料的制备方法 | |
JP3889647B2 (ja) | ヨーグルト類 | |
CN106262870A (zh) | 一种辣木发酵液的制备方法 | |
CN104957689A (zh) | 一种发酵杏仁饮料及其制备方法 | |
CN108185002A (zh) | 一种核桃平衡蛋白冻干酸奶及其制备方法 | |
CN107836521B (zh) | 一种槐米酸奶及其制备方法 | |
CN108902982B (zh) | 一种益生菌微胶囊冻干粉及其制备方法 | |
JP2014094001A (ja) | 乳酸菌増殖促進剤及びこれを含有するヨーグルト | |
CN106973991A (zh) | 一种含猴头菇多肽的发酵乳及其制备方法 | |
CN108935689A (zh) | 一种乳酸菌饮料及其制作方法 | |
CN108925636A (zh) | 一种罗汉果水果风味发酵乳及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190215 |
|
RJ01 | Rejection of invention patent application after publication |