CN109619196A - 一种发芽花生酸奶及其制备方法 - Google Patents
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- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- 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
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- 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
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- Microbiology (AREA)
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- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
一种发芽花生酸奶及其制备方法,属于发酵食品技术领域。本发明为了开发一种以花生为原料的酸奶制品,将发芽花生磨浆后与牛奶、白砂糖、葡萄糖、果胶、酸奶发酵剂混合后发酵,然后经后熟处理获得发芽花生酸奶。本发明适用于花生的深加工与酸奶制品的开发。
Description
技术领域
本发明属于发酵食品技术领域,具体涉及一种发芽花生酸奶及其制备方法。
背景技术
随着微生物学研究的进展和发酵技术的开发,酸奶、酸乳制品研究愈来愈引起人们的重视,在大力发展牛奶酸乳制品的同时,充分利用丰富的植物蛋白发酵各种酸乳制品以引其国内外最大关注。
酸奶具有悠久的历史,早在一千年以前欧洲东南部南亚埃及等地人民已使用这种食品,1900年梅契尼柯夫(Metschnikoff.E)阐述了酸奶能够防止肠内腐败菌生长,保护人的身体健康,从此以后酸奶食品更被人们所重视,随之被誉为“长寿食品”,其产品遍及欧美和世界各地。
某些国际牛乳的来源短缺,但具有丰富的大豆,花生等植物性蛋白资源,目前国内外曾有人研究花生酸酪,其制品是作为制作玉米松饼的添加物,而不是作为单独食品用的制品,而发芽花生酸奶目前尚未被开发制作。
发明内容
为了开发一种以花生为原料的酸奶制品,本发明提供了一种发芽花生酸奶,该酸奶制备原料含有如下重量份成分:发芽花生浆80-120份,牛奶40-80份,白砂糖4-6份,葡萄糖1-3份,果胶0.03-0.05份,酸奶发酵剂4-8份,所述发芽花生浆是由发芽的花生与水按照(1:8)-(1:12)的料液比打浆制备而成。
进一步地限定,该发芽花生酸奶制备原料含有如下重量份成分:发芽花生浆100份,牛奶50份,白砂糖5份,葡萄糖2份,果胶0.04份,酸奶发酵剂6份,所述发芽花生浆是由发芽的花生与水按照1:10的料液比打浆制备而成。
进一步地限定,所述酸奶发酵剂由保加利亚乳杆菌(Lactobacillus bulgaricus)和嗜热链球菌(Streptococcus thermophilus)组成。
更进一步地限定,所述保加利亚乳杆菌(Lactobacillus bulgaricus)和嗜热链球菌(Streptococcus thermophilus)的质量比为1:1。
本发明还提供了上述发芽花生酸奶的制备方法,包括以下步骤:
1)制备发芽花生浆:将花生加水浸泡至出芽,将出芽的花生于150-180℃烘烤5-10分钟,按照(1:8)-(1:12)(g:mL)的料液比加水打浆,过120-200目筛网过滤,获得发芽花生浆;
2)制备混合浆液:按重量份将发芽花生浆、牛奶、白砂糖、葡萄糖和果胶混合后均质,获得的混合浆液加热至90-95℃,保温5-7分钟;
3)接种发酵:混合浆液冷却后,按重量份接种酸奶发酵剂,于37-40℃,发酵8-10小时;
4)后熟:发酵后的浆液于4℃保温16-20小时,制备获得发芽花生酸奶。
进一步地限定,步骤1)所述花生加水浸泡至出芽是指将花生加入20℃的水浸泡10-20小时,然后将浸泡后的花生置于底部带网眼的容器中,厚度不超过4厘米,上面用布巾盖好,每天淋水2-3次,在25-30℃温度下,6-7天发芽。
进一步地限定,步骤1)所述出芽的花生,其芽体长为2-3厘米。
进一步地限定,步骤4)所述发芽花生酸奶的pH为4.2-4.5。
有益效果
本发明所述的发芽花生酸奶是以发芽花生来制作的一种新型植物蛋白乳酸饮料。通过对产品的分析检测,证明发芽花生酸奶是一种高蛋白并含白藜芦醇的乳酸饮料。它含有十八种氨基酸和白藜芦醇,其中人体必需八种氨基酸齐全,各氨基酸之间配比较为合理,而白藜芦醇具有十八种功效:杭血栓;抗过敏;抗突变;抗炎症;调节免疫功能;抗菌作用;防止冠心病、高血脂症;抗癌、抗诱变作用、保肝、利肝作用;清除自由基、抗脂质氧化;对DNA保护作用;强烈抑制Hela细胞增殖,对肾脏功能的保护作用;保护脑细胞、防止老年痴呆;降低血糖、调节胰腺功能;防治肺纤维化;改善抑郁导致的行为学异常;其他对人体细胞的保护作用,如皮肤,肺、心脏等器官均有保护作用。所以发芽花生酸奶是一种较为理想的植物蛋白乳酸饮料。
酸乳制品更优于大豆制品,发芽花生蛋白中棉籽糖和水苏糖的含量很低,相当于大豆蛋白质的1/7,这两种不消化糖则是食用大豆后腹内产生胀气的主要原因,另外,发芽花生中所含的胰蛋白酶抑制剂仅有大豆中的1/20,这是产生豆腥味的主要原因,发芽花生酸奶在制作过程中经过花生发芽烘焙和菌种发酵后食用就不会出现腹胀嗝气等现象。也无需加入香精隐盖豆腥气味,这也是发芽花生酸奶优于大豆饮料的突出之点。
本发明制备的发芽花生酸奶中富含促进脑细胞发育及增强记忆力的谷氨酸,天冬氨酸,这对儿童生长发育十分重要,而白藜芦醇又对人体有十八种功效。发芽花生在制作中配入牛奶发挥了蛋白质互补作用,提高食物的营养价值,而且降低成本。
本发明适用于花生的深加工与酸奶制品的开发。
具体实施方式
本发明发芽花生酸奶的制备采用如下工艺流程:花生筛选后浸泡至发芽,将发芽的花生烘烤后磨浆、分离去渣,然后加入辅料依次经均质、灭菌、降温、接种、无菌灌装、发酵、后熟制备获得成品。
本发明所使用原料、仪器,容器等设备如无特殊说明,均可通过商业化途径购买获得。
其中,保加利亚乳杆菌(Lactobacillus bulgaricus)购买自:哈尔滨市美华生物技术股份有限公司。
嗜热链球菌(Streptococcus thermophilus)购买自:哈尔滨市美华生物技术股份有限公司。
下面举例描述本发明所述的发芽花生酸奶的制备方法。
实施例1.发芽花生酸奶的制备方法。
本实施例所述的发芽花生酸奶,其制备原料含有如下重量份成分:发芽花生浆100份,牛奶50份,白砂糖5份,葡萄糖2份,果胶0.04份,酸奶发酵剂6份,所述发芽花生浆是由发芽的花生与水按照1:10(g:mL)的料液比打浆制备而成。制备方法如下:
1)制备发芽花生浆:将花生加入20℃的水浸泡15小时在清水中淘洗1-2次。发芽温度为28℃,用平底浅口塑料网眼容器,种子(即花生粒)厚度不超过4厘米,上面用布巾盖好,每天淋水2-3次,每次淋水要淋透,以免种子过热发生烂种现象,6-7天即可完成发芽,出芽的花生芽体长2-3厘米。将出芽的花生放在150℃的烘箱烘烤5-10分钟,烤炙微黄(烤至香气出来),按照1:10(g:mL)的料液比加水打浆,然后过150目筛网过滤,获得发芽花生浆;
2)制备混合浆液:按重量份将发芽花生浆、鲜牛奶、白砂糖、葡萄糖和果胶混合后均质,获得的混合浆液加热至95℃,保温7分钟;
3)接种发酵:混合浆液冷却至35℃后,按重量份接种酸奶发酵剂,于40℃,发酵10小时,所述酸奶发酵剂由保加利亚乳杆菌和嗜热链球菌按照1:1的质量比例混合后组成。
4)后熟:发酵后的浆液于4℃保温18小时,pH4.2,制备获得发芽花生酸奶。
实施例2.发芽花生酸奶的制备方法。
本实施例所述的发芽花生酸奶,其制备原料含有如下重量份成分:发芽花生浆80份,牛奶40份,白砂糖4份,葡萄糖1份,果胶0.03份,酸奶发酵剂4份,所述发芽花生浆是由发芽的花生与水按照1:12(g:mL)的料液比打浆制备而成。制备方法如下:
1)制备发芽花生浆:将花生加入20℃的水浸泡20小时在清水中淘洗1-2次。发芽温度为25℃,用平底浅口塑料网眼容器,种子(即花生粒)厚度不超过4厘米,上面用布巾盖好,每天淋水2-3次,每次淋水要淋透,以免种子过热发生烂种现象。6-7天即可完成发芽,出芽的花生芽体长2-3厘米。将出芽的花生放在180℃的烘箱,烘烤5-10分钟,烤炙微黄(烤至香气出来),按照1:12(g:mL)的料液比加水打浆,然后过120目筛网过滤,获得发芽花生浆;
2)制备混合浆液:按重量份将发芽花生浆、鲜牛奶、白砂糖、葡萄糖和果胶混合后均质,获得的混合浆液加热至90℃,保温7分钟;
3)接种发酵:混合浆液冷却至35℃后,按重量份接种酸奶发酵剂,于37℃,发酵10小时,所述酸奶发酵剂由保加利亚乳杆菌和嗜热链球菌按照1:1的比例混合后组成。
4)后熟:发酵后的浆液于4℃保温16小时,pH4.2,制备获得发芽花生酸奶。
实施例3.发芽花生酸奶的制备方法。
本实施例所述的发芽花生酸奶,其制备原料含有如下重量份成分:发芽花生浆120份,牛奶80份,白砂糖6份,葡萄糖3份,果胶0.05份,酸奶发酵剂8份,所述发芽花生浆是由发芽的花生与水按照1:8(g:mL)的料液比打浆制备而成。制备方法如下:
1)制备发芽花生浆:将花生加入20℃的水浸泡10小时在清水中淘洗1-2次。最适发芽温度为30℃,用平底浅口塑料网眼容器,种子(即花生粒)厚度不超过4厘米,上面用布巾盖好,每天淋水2-3次,每次淋水要淋透,以免种子过热发生烂种现象。6-7天即可完成发芽,出芽的花生芽体长2-3厘米。将出芽的花生放在170℃的烘箱,烘烤5-10分钟,烤炙微黄(烤至香气出来),按照1:8(g:mL)的料液比加水打浆,然后过200目筛网过滤,获得发芽花生浆;
2)制备混合浆液:按重量份将发芽花生浆、鲜牛奶、白砂糖、葡萄糖和果胶混合后均质,获得的混合浆液加热至95℃,保温5分钟;
3)接种发酵:混合浆液冷却至35℃后,按重量份接种酸奶发酵剂,于40℃,发酵8小时,所述酸奶发酵剂由保加利亚乳杆菌和嗜热链球菌按照1:1的比例混合后组成。
4)后熟:发酵后的浆液于4℃保温20小时,pH4.5,制备获得发芽花生酸奶。
采用凯氏定氮方法检测该发芽花生酸奶中蛋白质含量;采用高效液相色谱方法检测发芽花生酸奶中白藜芦醇含量,结果如下:
表1发芽花生酸奶中蛋白质与白藜芦醇含量
组别 | 蛋白质含量(g/100g) | 白藜芦醇含量(mg/100g) |
实施例1 | 3.57 | 1.075 |
实施例2 | 2.89 | 0.86 |
实施例3 | 4.92 | 1.29 |
利用氨基酸分析仪(茚三酮柱后衍生离子交换色谱仪),测定实施例1制备的发芽花生酸奶的氨基酸成分及含量,每10g花生酸奶中氨基酸含量(mg)分别为:谷氨酸5.5、天门氨酸3.28、色氨酸0.28、胱氨酸0.24、异亮氨酸1.00、亮氨酸1.93、甘氨酸1.50、丙氨酸1.03、精氨酸3.16、赖氨酸0.93、苯丙氨酸1.61、脯氨酸1.25、缬氨酸1.05、酪氨酸1.32、苏氨酸0.83。
Claims (8)
1.一种发芽花生酸奶,其特征在于,该发芽花生酸奶制备原料含有如下重量份成分:发芽花生浆80-120份,牛奶40-80份,白砂糖4-6份,葡萄糖1-3份,果胶0.03-0.05份,酸奶发酵剂4-8份,所述发芽花生浆是由发芽的花生与水按照(1:8)-(1:12)的料液比打浆制备而成。
2.根据权利要求1所述的发芽花生酸奶,其特征在于,该发芽花生酸奶制备原料含有如下重量份成分:发芽花生浆100份,牛奶50份,白砂糖5份,葡萄糖2份,果胶0.04份,酸奶发酵剂6份,所述发芽花生浆是由发芽的花生与水按照1:10的料液比打浆制备而成。
3.根据权利要求1所述的发芽花生酸奶,其特征在于,所述酸奶发酵剂由保加利亚乳杆菌(Lactobacillus bulgaricus)和嗜热链球菌(Streptococcus thermophilus)组成。
4.根据权利要求3所述的发芽花生酸奶,其特征在于,所述保加利亚乳杆菌(Lactobacillus bulgaricus)和嗜热链球菌(Streptococcus thermophilus)的质量比为1:1。
5.权利要求1-4任意一项所述的发芽花生酸奶的制备方法,其特征在于,包括以下步骤:
1)制备发芽花生浆:将花生加水浸泡至出芽,将出芽的花生于150-180℃烘烤5-10分钟,按照(1:8)-(1:12)(g:mL)的料液比加水打浆,过120-200目筛网过滤,获得发芽花生浆;
2)制备混合浆液:按重量份将发芽花生浆、牛奶、白砂糖、葡萄糖和果胶混合后均质,获得的混合浆液加热至90-95℃,保温5-7分钟;
3)接种发酵:混合浆液冷却后,按重量份接种酸奶发酵剂,于37-40℃,发酵8-10小时;
4)后熟:发酵后的浆液于4℃保温16-20小时,制备获得发芽花生酸奶。
6.根据权利要求5所述的制备方法,其特征在于,步骤1)所述花生加水浸泡至出芽是指将花生加入20℃的水浸泡10-20小时,然后将浸泡后的花生置于底部带网眼的容器中,厚度不超过4厘米,上面用布巾盖好,每天淋水2-3次,在25-30℃温度下,6-7天发芽。
7.根据权利要求5所述的制备方法,其特征在于,步骤1)所述出芽的花生,其芽体长为2-3厘米。
8.根据权利要求5所述的制备方法,其特征在于,步骤4)所述发芽花生酸奶的pH为4.2-4.5。
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