CN109984193A - 一种发酵型杂粮酸奶的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Chemical & Material Sciences (AREA)
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Abstract
本发明涉及一种发酵型杂粮酸奶的制备方法,包括步骤:将五谷杂粮熟制后加入生物纤维素发酵培养基中;接种生物纤维素产生菌,动态发酵生产生物纤维素;再加入乳酸菌发酵剂和适量奶粉,继续发酵;发酵产物杀菌并包装。本发明采用二次发酵方式,利用生物纤维素培养基中已有的碳源和酸性pH,添加乳酸菌发酵剂和适量奶粉后,继续发酵生成含有杂粮、生物纤维素凝胶颗粒(又称椰果)、益生菌等的酸奶制品,可以对杂粮进行保护之外,还可以在乳酸菌发酵过程中对乳酸菌、益生菌等形成一定的保护,同时对牛奶中的风味物质和乳清等成分也形成了一定的保护,避免了乳清析出的缺陷。
Description
技术领域
本发明涉及食品的制备方法,具体涉及一种酸奶的制备方法。
背景技术
酸奶,是以鲜乳或乳制品为原料,加入糖、菌种发酵而成的。普通的酸奶的保质期较短,低温冷藏条件下仅为 21 天,而且在运输、销售时全程必须在冷藏条件下,同时酸奶在运输过程中,不仅增加了大量成本,也增加了产品变质的风险。 现有的常温酸奶制备工艺,是用灭菌的牛乳进行混合配料,然后在 90-95℃下进行 300 秒的杀菌,物料冷却后发酵,再将发酵后的物料巴氏杀菌,得到常温酸奶,其最大的特点是在常温状态下可保存达150 天。但是发酵酸奶经过巴氏杀菌后对产品的风味和结构产生破坏,酸奶容易出现风味物质损失、乳清析出等问题。
生物纤维素(Biocellulose)凝胶,又称为细菌纤维素(Bacterial cellulose,BC)凝胶,其是由醋酸菌属、土壤杆菌属、根瘤菌属等中的某些微生物合成的纤维素。其中常见的菌种为木醋杆菌、木葡糖酸醋杆菌等。生物纤维素凝胶具有高结晶度(可达 95%)和高聚合度(DP 值 2000-8000);具有超精细的网状结构和抗张强度,其还具有优秀的持水能力和较高的生物相容性、及可降解性。目前已经被广泛应用于食品、医药等各个领域。在食品领域中,通常将生物纤维素凝胶产品称为高纤椰果或椰果,其是经木醋杆菌或木葡糖酸醋杆菌发酵制成的生物纤维素凝胶产品,再经过清洗、切割等步骤制成的天然纤维素产品,具有独特的凝胶结构,口感脆滑,咀嚼性好,热量极低,目前已经广泛应用于生产各种食品,如罐头、果冻、酸奶等。高纤椰果富含膳食纤维,其能够促进肠道蠕动、抑制有害物质被人体吸收,其还能够有效调节血糖、减少血液中胆固醇的升高,具有理想的保健功效。
发明内容
为了克服上述缺陷,本发明提供一种发酵型杂粮酸奶的制备方法,其即使经过巴氏杀菌也不会出现风味物质损失、乳清析出等问题,同时其富含膳食纤维和杂粮,营养丰富,口感风味佳,是一种发酵型常温酸奶的新制备技术。
一种发酵型杂粮酸奶的制备方法,包括步骤:
(1)将五谷杂粮熟制后加入生物纤维素发酵培养基中;
(2)接种生物纤维素产生菌,动态发酵生产生物纤维素;
(3)再加入乳酸菌发酵剂和适量奶粉,继续发酵;
(4)发酵产物杀菌并包装。
本发明的发酵型杂粮酸奶的制备方法,所述五谷杂粮包括大麦、小麦、燕麦、红豆、绿豆、黑豆、小米、黑米、紫米、玉米、薏仁米、白芸豆、高粱米中的一种或几种的组合。
本发明的发酵型杂粮酸奶的制备方法,所述五谷杂粮的熟制,包括煮制或熬制。
本发明的发酵型杂粮酸奶的制备方法,所述生物纤维素产生菌包括木醋杆菌或木葡糖酸醋杆菌。
本发明的发酵型杂粮酸奶的制备方法,所述动态发酵为摇瓶或发酵罐发酵,摇瓶转速100-300rpm,发酵罐转速50-100rpm,发酵温度34-36度,搅拌条件下发酵5-10天。
本发明的发酵型杂粮酸奶的制备方法,所述发酵培养基中含有适量碳源、氮源和微量元素,所述碳源包括葡萄糖、蔗糖、麦芽糖和乳糖中的一种或多种;氮源包括牛肉膏或蛋白胨,用冰醋酸或柠檬酸调节培养基pH值达到3.5-5.0。
本发明的发酵型杂粮酸奶的制备方法,所述步骤(3)中乳酸菌发酵剂包括保加利亚乳杆菌、嗜热链球菌、干酪乳杆菌中的一种或几种的混合,还包括益生菌,如双歧杆菌等。
本发明的发酵型杂粮酸奶的制备方法,所述步骤(3)中奶粉为全脂奶粉或脱脂奶粉,加入量为培养基体积重量比的10%,继续发酵8-15小时。
本发明的发酵型杂粮酸奶的制备方法,所述步骤(4)中杀菌采用巴氏杀菌或超声波杀菌,杀菌后无菌灌装。
本发明的发酵型杂粮酸奶的制备方法,所述巴氏杀菌的条件优选是:温度75-90℃,保温15-16秒;所述超声波杀菌的条件优选是:温度70-85℃,超声频率 25000-90000hz,超声功率密度为 0.4- 2.6W/cm2 ,超声时长 15-60 秒。
上述制备方法得到的酸奶制品,在灌装前还可以添加适量调味剂进行调味,如蔗糖、木糖醇、甜蜜素等。
本发明取得的技术效果是:
本发明的制备方法,创新性采用生物纤维素的发酵特性和结构特性,将经过熟制后的杂粮首先经发酵包裹或悬浮在生物纤维素凝胶颗粒中,不同于常规的直接添加杂粮的酸奶制品,可以克服杂粮分布不均匀,且杂粮在后续的杀菌过程中风味物质、口感(韧性)均会损失的缺陷,生物纤维素凝胶的三维立体网状结构可以对杂粮形成保护,保护其杀菌时风味物质损失较少且口感不会过于绵软。同时继续采用二次发酵方式,利用生物纤维素培养基中已有的碳源和酸性pH,添加乳酸菌发酵剂和适量奶粉后,继续发酵生成含有杂粮、生物纤维素凝胶颗粒(又称椰果)、益生菌等的酸奶制品,生物纤维素凝胶颗粒由于是在动态发酵过程中均匀产生,且具有精细三维网状结构和超高的含水量,故而完全不同于常规的直接添加椰果的酸奶,其除了可以对杂粮进行保护之外,还可以在乳酸菌发酵过程中对乳酸菌、益生菌等形成一定的保护,同时对牛奶中的风味物质和乳清等成分也形成了一定的保护,使得酸奶制品在后续的杀菌过程中即使经过了巴氏杀菌或超声波杀菌,都不会对风味物质和乳清等成分造成严重的破坏,避免了乳清析出的缺陷。
具体实施方式
为进一步说明本发明,结合以下实施例具体说明:
实施例1:一种发酵型杂粮全脂酸奶的制备方法
(1)取适量杂粮,如大麦、小麦、燕麦、红豆、绿豆、黑豆、小米、黑米、紫米、玉米、薏仁米、白芸豆、高粱米等任选几种,清洗后煮制;
(2)制备生物纤维素发酵培养基,培养基中含有葡萄糖、蔗糖等适量碳源,添加适量氮源和微量元素,调节pH值为3.5-5.0,培养基杀菌后将步骤(1)熟制的杂粮添加入发酵培养基中,最后接入10%(体积比)发酵菌(种子液),发酵菌可以为木醋杆菌或木葡糖酸醋杆菌;
(3)于34℃、摇瓶100-200rpm转速下搅拌发酵7天,获得将各种杂粮包裹的生物纤维素凝胶膜或颗粒;
(4)再加入重量体积比1%的乳酸菌发酵剂(1:1的保加利亚乳杆菌粉和嗜热链球菌粉的混合物)和重量体积比10%的全脂奶粉,继续发酵8小时;
(5)巴氏灭菌后灌装。
实施例2:一种发酵型杂粮脱脂酸奶的制备方法
(1)取适量杂粮,如大麦、小麦、燕麦、红豆、绿豆、黑豆、小米、黑米、紫米、玉米、薏仁米、白芸豆、高粱米等任选几种,清洗后熬制;
(2)制备生物纤维素发酵培养基,培养基中含有80-90%(体积比)的椰子水,添加少量蛋白胨后,调节pH值为3.5-5.0,培养基杀菌后将步骤(1)熟制的杂粮添加入发酵培养基中,最后接入10%(体积比)发酵菌(种子液),发酵菌可以为木醋杆菌或木葡糖酸醋杆菌;
(3)于35℃、发酵罐50-100rpm转速下搅拌发酵10天,获得将杂粮包裹或悬浮的生物纤维素凝胶膜或颗粒;
(4)再加入重量体积比1%的乳酸菌发酵剂(2:2:1的保加利亚乳杆菌粉、嗜热链球菌粉、双歧杆菌粉的混合物)和重量体积比10%的脱脂奶粉,继续发酵8小时;
(5)超声波灭菌后灌装。
上述实施例制备得到的酸奶制品,经货架保藏试验证明,在货架期常温保藏150天后,完全没有出现乳清析出等现象,同时其含有丰富的营养元素,如杂粮、膳食纤维、微量元素、乳清蛋白、益生菌等,是一种具有保健作用、口感佳、风味佳、易储存运输的快速消费食品。
以上所述的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案作出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
Claims (10)
1.一种发酵型杂粮酸奶的制备方法,其特征在于,包括步骤:
(1)将五谷杂粮熟制后加入生物纤维素发酵培养基中;
(2)接种生物纤维素产生菌,动态发酵生产生物纤维素;
(3)再加入乳酸菌发酵剂和适量奶粉,继续发酵;
(4)发酵产物杀菌并包装。
2.根据权利要求1所述的发酵型杂粮酸奶的制备方法,其特征在于,所述五谷杂粮包括大麦、小麦、燕麦、红豆、绿豆、黑豆、小米、黑米、紫米、玉米、薏仁米、白芸豆、高粱米中的一种或几种的组合。
3.根据权利要求1或2所述的发酵型杂粮酸奶的制备方法,其特征在于,所述五谷杂粮的熟制,包括煮制或熬制。
4.根据权利要求1所述的发酵型杂粮酸奶的制备方法,其特征在于,所述生物纤维素产生菌包括木醋杆菌或木葡糖酸醋杆菌。
5.根据权利要求1所述的发酵型杂粮酸奶的制备方法,其特征在于,所述动态发酵为摇瓶或发酵罐发酵,摇瓶转速100-300rpm,发酵罐转速50-100rpm,发酵温度34-36度,搅拌条件下发酵5-10天。
6.根据权利要求1所述的发酵型杂粮酸奶的制备方法,其特征在于,所述发酵培养基中含有适量碳源、氮源和微量元素,所述碳源包括葡萄糖、蔗糖、麦芽糖和乳糖中的一种或多种;氮源包括牛肉膏或蛋白胨,用冰醋酸或柠檬酸调节培养基pH值达到3.5-5.0。
7.根据权利要求1所述的发酵型杂粮酸奶的制备方法,其特征在于,所述步骤(3)中乳酸菌发酵剂包括保加利亚乳杆菌、嗜热链球菌、干酪乳杆菌中的一种或几种的混合,还包括益生菌。
8.根据权利要求1所述的发酵型杂粮酸奶的制备方法,其特征在于,所述步骤(3)中奶粉为全脂奶粉或脱脂奶粉,加入量为培养基体积重量比的10%,继续发酵8-15小时。
9.根据权利要求1所述的发酵型杂粮酸奶的制备方法,其特征在于,所述步骤(4)中杀菌采用巴氏杀菌或超声波杀菌,杀菌后无菌灌装。
10.根据权利要求9所述的发酵型杂粮酸奶的制备方法,其特征在于,所述巴氏杀菌的条件是:温度75-90℃,保温15-16秒;所述超声波杀菌的条件是:温度70-85℃,超声频率25000-90000hz,超声功率密度为 0.4- 2.6W/cm2 ,超声时长 15-60 秒。
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