CN109349343A - 一种葛根仙草红糖酸奶及其制备方法 - Google Patents
一种葛根仙草红糖酸奶及其制备方法 Download PDFInfo
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- CN109349343A CN109349343A CN201811183132.7A CN201811183132A CN109349343A CN 109349343 A CN109349343 A CN 109349343A CN 201811183132 A CN201811183132 A CN 201811183132A CN 109349343 A CN109349343 A CN 109349343A
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- mesona
- pueraria lobata
- brown sugar
- juice
- yoghurt
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- A—HUMAN NECESSITIES
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- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
本发明属于食品加工领域,公开了一种葛根仙草红糖酸奶及其制备方法。该酸奶是以葛根汁、仙草汁、红糖和脱脂奶粉为主要原料,发酵制得的凝固型葛根仙草红糖酸奶。所制得的葛根仙草红糖酸奶的感官良好,呈焦糖色或浅乳黄色,有光泽,质地均一,酸甜适口,具有乳酸菌发酵特有的滋味及葛根仙草的味道,乳酸的奶香及葛根的清香味浓郁,表面光滑,凝乳结实均匀细腻,较少乳清析出,基本无气泡产生。本发明制作方法简便,取材容易,易于推广。
Description
技术领域
本发明属于食品加工领域,特别涉及一种葛根仙草红糖酸奶及其制备方法。
背景技术
葛根为蝶形花科(或称豆科)葛属植物的根,既是传统的中药又是保健食品,并属于我国卫生部公布的药食共有资源,素有“亚洲人参”的美称。我国的葛根资源丰富,主要有野葛和粉葛两种。现代药理研究表明,葛根素、葛根素木糖甙、金雀异黄素、大豆甙、大豆甙元等异黄酮类化合物是葛根的主要有效成分,具有促进心脑血管血流、降血脂、降血糖、降血醇、抗衰老、抗癌、抗疲劳、增强机体免疫力等多种生理功能,尤其以维护心脑血管健康的作用最为显著。
仙草又名仙人草、凉粉草、仙人冻、薪草,为唇形科仙草属一年生草本植物,是一种重要的药食两用的东方植物资源。仙人草全草干样含有约70%碳水化合物,少量蛋白质、脂肪、色素等,还含有较多的矿物元素。药用广泛,具有清暑,解热利水的功能。主治中暑、热毒、消渴、高血压、肾脏病、糖尿病、关节肌肉疼痛、酒风、淋病等。在仙人草所含成分中,黄酮类物质具有抑制癌症细胞生长、降低血压的作用;多糖具有增强和提高机体免疫机能作用;香精素有镇静、清凉解毒利水的功效;微量元素具有抑制自由基形成、抗衰老、抗癌的作用;维生素能调节和增强生理机能等。
红糖因没有经过高度精炼,保留了甘蔗中的全部成分,除了具备甜的功能(可提供热能的碳水化合物)外,还含有人体生长发育不可缺少的核黄素、胡萝卜素、烟酸、、氨基酸、维生素和铁、锌、锰、铬等微量元素,营养成分比白砂糖高很多,红糖所含的葡萄糖释放能量快,更容易被人体消化吸收,因此能快速补充体力,增强活力,所以又被称为“东方的巧克力”。此外,红糖所含的营养成分对细胞具有强效抗氧化及修复的作用,能使皮下细胞在排除黑色素后迅速生长,达到预防黑色素生成、持续美白的效果。中医认为,红糖具有益气养血、健脾暖胃、祛风散寒、活血化瘀之效,特别适于产妇、老人、儿童、月经不调及贫血者食用。近年来,科学家发现红糖含有一种“糖蜜”成分,实验证明它具有较强的抗氧化功效和强力的解毒作用,能将过量的黑色素从真皮层中导出,并通过淋巴组织排出体外,对于抗衰老、美容都有明显的效果。同时,红糖的含钙量是白糖的10倍,含铁量是白糖的3.6倍。总而言之,红糖是具有实用、美容、养生于一身的保健食品。
酸奶起源于保加利亚,是一种历史悠久的发酵乳制品,据考证,酸奶已有4000多年的历史,在我国古代著作《齐民要术》中也有制作酸奶的记载。酸奶风味独特,具有较高营养价值和保健功能,如助消化、整肠、降低胆固醇、增强机体免疫力等。酸奶是以优质牛奶或奶粉为原料,经杀菌后接入乳酸菌发酵而成的乳制品。经过乳酸菌的发酵,酸奶的营养成分比牛乳更趋完善,更易于消化吸收。酸奶中乳糖含量大大降低,对于体内缺少乳糖酶的人来说可安心食用,不会发生饮用牛奶时出现的腹泻、恶心等所谓乳糖不耐症状。酸奶是一种集营养与保健为一体的乳制品,具有口感酸甜宜人的独特风味,含有大量被誉为“益生菌”的乳酸菌及其分解代谢产物,可有效抑制有害杂菌在肠胃内的生长繁殖,摄入的乳酸菌在人体内进行乳酸发酵能加强消化机能的活力,促进食欲,并能产生抗生素,克抑制乳房炎、结核、肺炎等病原体,并能合成B族维生素,从而达到促进消化、预防疾病、维护健康的功效。
1950年,水果酸奶的出现给了酸奶一个崭新的面貌,酸奶的风味明显得到改善。水果酸奶作为休闲食品,一方面满足了人们对新口味新产品的追求,另一方面结合了酸奶和水果的双重营养,使得其更适合都市人繁忙的生活节奏和对营养的追求。
发明内容
为了克服现有技术中存在的不足,本发明的首要目的在于提供一种葛根仙草红糖酸奶;该葛根仙草红糖酸奶的感官良好,呈焦糖色或浅乳黄色,有光泽,质地均一,酸甜适口,具有乳酸菌发酵特有的滋味及葛根、仙草的味道,乳酸的奶香及葛根、仙草的清香味浓郁,表面光滑,凝乳结实均匀细腻,较少乳清析出,基本无气泡产生。
本发明的又一目的在于提供一种上述一种葛根仙草红糖酸奶的制备方法;该方法简便,取材容易,易于推广。
本发明目的通过以下技术方案实现:
一种葛根仙草红糖酸奶,该酸奶是以葛根汁、仙草汁、红糖和脱脂奶粉为主要原料,发酵制得的凝固型葛根仙草红糖酸奶。
上述的一种葛根仙草红糖酸奶的制备方法,包括如下步骤:
(1)将新鲜、无病虫害的菠萝果实清洗、去皮后置榨汁机,加菠萝果肉重量13~15倍的饮用水,用压榨机榨汁,所得菠萝汁用离心机在10000r/min转速下离心25~30min,取上清液即为护色液;
(2)将葛根清洗后浸入沸水中热烫10~20min,沥干后加入葛根重量15~20倍量的护色液打浆,然后于80~95℃水浴灭菌20~25min,得葛根汁;
(3)将仙草全草切成5~8cm的草段,置提取池中加入占仙草质量3%~4%的碳酸氢钠,加体积分数为30%~50%的乙醇水浸提,液固比为15~18:1,在加热至90~100℃后进行浸提,连续浸提3次后过滤,前两次分别浸提3小时,第三次浸提1小时;合并3次滤液,得到仙草汁;
(4)将活化好的保加利亚乳杆菌和嗜热链球菌斜面菌种分别用无菌水洗下菌苔细胞,将保加利亚乳杆菌:嗜热链球菌按照1:1~3的比例加入到经灭菌的含10%脱脂奶粉的还原乳培养基中,42℃培养5~10h至粘稠的凝固状态作为发酵菌液,置冰箱备用;
(5)在经过灭菌干燥的发酵罐中,分别加入质量分数10%~15%的脱脂奶粉、质量分数8%~12%的红糖、质量分数15%~25%的葛根汁和质量分数50%~60%的仙草汁,用温水预热后进行均质,放入95℃水浴灭菌15~20min,待其冷却至40℃时接入反应物料总质量12~15%的发酵菌液,放入42℃恒温发酵箱中前发酵10~20h;
(6)前发酵结束后,从恒温发酵箱中取出冷却至10℃,将冷却处理后的凝固型酸奶转入0~4℃冰箱内放置3~5h进行后熟;
(7)将经过后熟处理的物料进行均质,得到葛根仙草红糖酸奶;
(8)将所得葛根仙草红糖酸奶定量装瓶,经装瓶后的葛根仙草红糖酸奶采用巴氏杀菌法连瓶杀菌,然后冷却至室温。
步骤(3)中所述过滤是用100目滤网滤去草渣。
对所得葛根仙草红糖酸奶,包括感官指标、理化指标和微生物指标均符合国家相关标准则可入库或上市销售。
将葛根汁、仙草汁和红糖加入奶粉液中,经乳酸菌发酵制得的葛根仙草红糖酸奶具有葛根、仙草、红糖和酸奶多重营养的保健食品。目前市场上出现的该类植物性酸奶品种少之又少,特别是葛根仙草红糖酸奶无论在市场上、科研文献上均未提及过,然而它却具有极高的营养价值。随着人们生活水平的不断提高,单一的传统的凝固型或搅拌型酸奶已经无法满足消费者多层次的消费需求,葛根仙草红糖酸奶一经推出便可以丰富市场,更加重要的是葛根仙草红糖酸奶完全满足现代人追求的“营养、健康、绿色、美味”的多重保健功能的食品。因此,葛根仙草红糖酸奶的研制具有广阔的市场前景。
与现有技术相比,本发明具有以下优点及有益效果:
(1)本发明将葛根汁、仙草汁、红糖和奶粉进行调配,通过接种乳酸菌发酵,制得了风味独特、营养丰富的凝固型葛根仙草红糖酸奶。对提高葛根和仙草利用率、改变酸奶风味、丰富发酵食品的多样性、提高饮料中食用纤维和其他营养素含量、有效结合葛根、仙草、红糖和酸奶的营养保健功能等方面具有显著效益。
(2)本发明所制得的葛根仙草红糖酸奶的感官良好,呈焦糖色或浅乳黄色,有光泽,质地均一,酸甜适口,具有乳酸菌发酵特有的滋味及葛根仙草的味道,乳酸的奶香及葛根和仙草的清香味浓郁,表面光滑,凝乳结实均匀细腻,较少乳清析出,基本无气泡产生。本发明制作方法简便,取材容易,易于推广。
具体实施方式
下面结合实施例对本发明作进一步详细的描述,但本发明的实施方式不限于此。
实施例1
一种葛根仙草红糖酸奶,该酸奶是以葛根汁、仙草汁、红糖和脱脂奶粉为主要原料,发酵制得的凝固型葛根仙草红糖酸奶。
上述的一种葛根仙草红糖酸奶的制备方法,包括如下步骤:
(1)将新鲜、无病虫害的菠萝果实清洗、去皮后置榨汁机,加菠萝果肉重量13倍的饮用水,用压榨机榨汁,所得菠萝汁用离心机在10000r/min转速下离心30min,取上清液即为护色液;
(2)将葛根清洗后浸入沸水中热烫15min,沥干后加入葛根重量15倍量的护色液打浆,然后于85℃水浴灭菌25min,得葛根汁;
(3)将仙草全草切成8cm的草段,置提取池中加入占仙草质量3.5%的碳酸氢钠,加体积分数为40%的乙醇水浸提,液固比为16:1,在加热至100℃后进行浸提,连续浸提3次后过滤,过滤是用100目滤网滤去草渣,前两次分别浸提3小时,第三次浸提1小时;
(4)将活化好的保加利亚乳杆菌和嗜热链球菌斜面菌种分别用无菌水洗下菌苔细胞,将保加利亚乳杆菌:嗜热链球菌按照1:2的比例加入到经灭菌的含10%脱脂奶粉的还原乳培养基中,42℃培养8h至粘稠的凝固状态作为发酵菌液,置冰箱备用;
(5)在经过灭菌干燥的发酵罐中,分别加入质量分数15%的脱脂奶粉、质量分数9%的红糖、质量分数18%的葛根汁和质量分数58%的仙草汁,用温水预热后进行均质,放入95℃水浴灭菌20min,待其冷却至40℃时接入反应物料总质量12%的发酵菌液,放入42℃恒温发酵箱中前发酵12h;
(6)前发酵结束后,从恒温发酵箱中取出冷却至10℃,将冷却处理后的凝固型酸奶转入4℃冰箱内放置5h进行后熟;
(7)将经过后熟处理的物料进行均质,得到葛根仙草红糖酸奶;
(8)将所得葛根仙草红糖酸奶定量装瓶,经装瓶后的葛根仙草红糖酸奶采用巴氏杀菌法连瓶杀菌,然后冷却至室温。
所制得葛根仙草红糖酸奶,包括感官指标、理化指标和微生物指标均符合国家相关标准则可入库或上市销售。
本实施例所得葛根仙草红糖酸奶的感官良好,呈焦糖色或浅乳黄色,有光泽,质地均一,酸甜适口,具有乳酸菌发酵特有的滋味及葛根仙草的味道,乳酸的奶香及葛根的清香味浓郁,表面光滑,凝乳结实均匀细腻,较少乳清析出,基本无气泡产生。
实施例2
一种葛根仙草红糖酸奶,该酸奶是以葛根汁、仙草汁、红糖和脱脂奶粉为主要原料,发酵制得的凝固型葛根仙草红糖酸奶。
上述的一种葛根仙草红糖酸奶的制备方法,包括如下步骤:
(1)将新鲜、无病虫害的菠萝果实清洗、去皮后置榨汁机,加菠萝果肉重量15倍的饮用水,用压榨机榨汁,所得菠萝汁用离心机在10000r/min转速下离心25min,取上清液即为护色液;
(2)将葛根清洗后浸入沸水中热烫10min,沥干后加入葛根重量15倍量的护色液打浆,然后于80℃水浴灭菌25min,得葛根汁;
(3)将仙草全草切成5cm的草段,置提取池中加入占仙草质量3%的碳酸氢钠,加体积分数为30%的乙醇水浸提,液固比为15:1,在加热至90℃后进行浸提,连续浸提3次后过滤,过滤是用100目滤网滤去草渣,前两次分别浸提3小时,第三次浸提1小时;
(4)将活化好的保加利亚乳杆菌和嗜热链球菌斜面菌种分别用无菌水洗下菌苔细胞,将保加利亚乳杆菌:嗜热链球菌按照1:1的比例加入到经灭菌的含10%脱脂奶粉的还原乳培养基中,42℃培养5h至粘稠的凝固状态作为发酵菌液,置冰箱备用;
(5)在经过灭菌干燥的发酵罐中,分别加入质量分数11%的脱脂奶粉、质量分数10%的红糖、质量分数23%的葛根汁和质量分数56%的仙草汁,用温水预热后进行均质,放入95℃水浴灭菌15min,待其冷却至40℃时接入反应物料总质量12%的发酵菌液,放入42℃恒温发酵箱中前发酵10h;
(5)前发酵结束后,从恒温发酵箱中取出冷却至10℃,将冷却处理后的凝固型酸奶转入0℃冰箱内放置5h进行后熟;
(6)将经过后熟处理的物料进行均质,得到葛根仙草红糖酸奶;
(7)将所得葛根仙草红糖酸奶定量装瓶,经装瓶后的葛根仙草红糖酸奶采用巴氏杀菌法连瓶杀菌,然后冷却至室温。
所制得葛根仙草红糖酸奶,包括感官指标、理化指标和微生物指标均符合国家相关标准则可入库或上市销售。
本实施例所得葛根仙草红糖酸奶的感官良好,呈焦糖色或浅乳黄色,有光泽,质地均一,酸甜适口,具有乳酸菌发酵特有的滋味及葛根仙草的味道,乳酸的奶香及葛根的清香味浓郁,表面光滑,凝乳结实均匀细腻,较少乳清析出,基本无气泡产生。
实施例3
一种葛根仙草红糖酸奶,该酸奶是以葛根汁、仙草汁、红糖和脱脂奶粉为主要原料,发酵制得的凝固型葛根仙草红糖酸奶。
上述的一种葛根仙草红糖酸奶的制备方法,包括如下步骤:
(1)将新鲜、无病虫害的菠萝果实清洗、去皮后置榨汁机,加菠萝果肉重量14倍的饮用水,用压榨机榨汁,所得菠萝汁用离心机在10000r/min转速下离心28min,取上清液即为护色液;
(2)将葛根清洗后浸入沸水中热烫20min,沥干后加入葛根重量20倍量的护色液打浆,然后于95℃水浴灭菌20min,得葛根汁;
(3)将仙草全草切成7cm的草段,置提取池中加入占仙草质量4%的碳酸氢钠,加体积分数为50%的乙醇水浸提,液固比为18:1,在加热至100℃后进行浸提,连续浸提3次后过滤,过滤是用100目滤网滤去草渣,前两次分别浸提3小时,第三次浸提1小时;
(4)将活化好的保加利亚乳杆菌和嗜热链球菌斜面菌种分别用无菌水洗下菌苔细胞,将保加利亚乳杆菌:嗜热链球菌按照1:3的比例加入到经灭菌的含10%脱脂奶粉的还原乳培养基中,42℃培养10h至粘稠的凝固状态作为发酵菌液,置冰箱备用;
(5)在经过灭菌干燥的发酵罐中,分别加入质量分数12%的脱脂奶粉、质量分数10%的红糖、质量分数25%的葛根汁和质量分数53%的仙草汁,用温水预热后进行均质,放入95℃水浴灭菌20min,待其冷却至40℃时接入反应物料总质量15%的发酵菌液,放入42℃恒温发酵箱中前发酵20h;
(5)前发酵结束后,从恒温发酵箱中取出冷却至10℃,将冷却处理后的凝固型酸奶转入2℃冰箱内放置4h进行后熟;
(6)将经过后熟处理的物料进行均质,得到葛根仙草红糖酸奶;
(7)将所得葛根仙草红糖酸奶定量装瓶,经装瓶后的葛根仙草红糖酸奶采用巴氏杀菌法连瓶杀菌,然后冷却至室温。
所制得葛根仙草红糖酸奶,包括感官指标、理化指标和微生物指标均符合国家相关标准则可入库或上市销售。
本实施例所得葛根仙草红糖酸奶的感官良好,呈焦糖色或浅乳黄色,有光泽,质地均一,酸甜适口,具有乳酸菌发酵特有的滋味及葛根仙草的味道,乳酸的奶香及葛根的清香味浓郁,表面光滑,凝乳结实均匀细腻,较少乳清析出,基本无气泡产生。
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受上述实施例的限制,其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化,均应为等效的置换方式,都包含在本发明的保护范围之内。
Claims (3)
1.一种葛根仙草红糖酸奶,其特征在于:该酸奶是以葛根汁、仙草汁、红糖和脱脂奶粉为主要原料,发酵制得的凝固型葛根仙草红糖酸奶。
2.根据权利要求1所述的一种葛根仙草红糖酸奶的制备方法,其特征在于包括如下步骤:
(1)将新鲜、无病虫害的菠萝果实清洗、去皮后置榨汁机,加菠萝果肉重量13~15倍的饮用水,用压榨机榨汁,所得菠萝汁用离心机在10000r/min转速下离心25~30min,取上清液即为护色液;
(2)将葛根清洗后浸入沸水中热烫10~20min,沥干后加入葛根重量15~20倍量的护色液打浆,然后于80~95℃水浴灭菌20~25min,得葛根汁;
(3)将仙草全草切成5~8cm的草段,置提取池中加入占仙草质量3%~4%的碳酸氢钠,加体积分数为30%~50%的乙醇水浸提,液固比为15~18:1,在加热至90~100℃后进行浸提,连续浸提3次后过滤,前两次分别浸提3小时,第三次浸提1小时;合并3次滤液,得到仙草汁;
(4)将活化好的保加利亚乳杆菌和嗜热链球菌斜面菌种分别用无菌水洗下菌苔细胞,将保加利亚乳杆菌:嗜热链球菌按照1:1~3的比例加入到经灭菌的含10%脱脂奶粉的还原乳培养基中,42℃培养5~10h至粘稠的凝固状态作为发酵菌液,置冰箱备用;
(5)在经过灭菌干燥的发酵罐中,分别加入质量分数10%~15%的脱脂奶粉、质量分数8%~12%的红糖、质量分数15%~25%的葛根汁和质量分数50%~60%的仙草汁,用温水预热后进行均质,放入95℃水浴灭菌15~20min,待其冷却至40℃时接入反应物料总质量12~15%的发酵菌液,放入42℃恒温发酵箱中前发酵10~20h;
(6)前发酵结束后,从恒温发酵箱中取出冷却至10℃,将冷却处理后的凝固型酸奶转入0~4℃冰箱内放置3~5h进行后熟;
(7)将经过后熟处理的物料进行均质,得到葛根仙草红糖酸奶;
(8)将所得葛根仙草红糖酸奶定量装瓶,经装瓶后的葛根仙草红糖酸奶采用巴氏杀菌法连瓶杀菌,然后冷却至室温。
3.根据权利要求1所述的一种葛根仙草红糖酸奶的制备方法,其特征在于:步骤(3)中所述过滤是用100目滤网滤去草渣。
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CN111357817A (zh) * | 2020-04-09 | 2020-07-03 | 北部湾大学 | 一种活性养生酸奶仙草冻及其制备方法 |
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CN111357817A (zh) * | 2020-04-09 | 2020-07-03 | 北部湾大学 | 一种活性养生酸奶仙草冻及其制备方法 |
TWI794784B (zh) * | 2020-04-09 | 2023-03-01 | 富裕環保生技股份有限公司 | 一種活性養生優酪乳仙草凍及其製備方法 |
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