CN110140871A - 一种具有谷物焙烤香气的益生菌杂粮粉及其制备方法 - Google Patents
一种具有谷物焙烤香气的益生菌杂粮粉及其制备方法 Download PDFInfo
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- CN110140871A CN110140871A CN201910434620.9A CN201910434620A CN110140871A CN 110140871 A CN110140871 A CN 110140871A CN 201910434620 A CN201910434620 A CN 201910434620A CN 110140871 A CN110140871 A CN 110140871A
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Abstract
本发明公开一种具有谷物焙烤香气的益生菌杂粮粉及其制备方法，由以下重量份数原料制成：小米0~15份，高粱0~15份，荞麦0~10份，燕麦0~10份，大麦0~15份，黍子0~15份，薏仁0~15份，籽粒苋0~15份，芸豆0~15份，绿豆0~15份，红豆0~15份，蚕豆0~10份，豌豆0~10份，豇豆0~10份，小扁豆0~10份，黑豆0~10份；本发明所述的杂粮粉，通过添加益生菌，保证其活菌数，能够调节人们肠道菌群，并且可以在40℃左右快速溶解；可以为消费者提供便捷、可靠的方便餐，同时通过焙烤技术改善了杂粮粉的风味，使其具有谷物焙烤后特有的焦香味，具有广阔的市场前景。
Description
技术领域
本发明属于食品加工领域，具体涉及一种具有谷物焙烤香气的益生菌杂粮粉及其制备方法。
背景技术
我国的传统膳食结构是以谷物为主体，据现代营养学的数据表明，多种杂粮的复配使用，可使不同种类杂粮的限制性氨基酸得到相互补充，混合食物蛋白质中必需氨基酸含量及比例更接近人体蛋白质的氨基酸模式，从而提高膳食蛋白质的营养价值，这将有极其重要的意义。杂粮中蛋白质、脂肪、碳水化合物、维生素、矿物质、纤维素等营养成分符合人体摄入合理比例，因其特含的具有特殊食疗食补作用的营养因子，而在现代安全养生食品中占有重要地位。
杂粮在加工中烹制熟化困难、费时费力，不利于杂粮在百姓一日三餐中的食用。因为杂粮中含有较多的纤维，水分不容易浸透到杂粮内部，胚乳不易糊化，蒸煮时间长，并且杂粮饭口感粗糙、食味差，难以消化吸收，严重影响了杂粮产品的食用。这为广大消费者带来极大的不便，也制约杂粮产品发展。
益生菌是一种通过调节肠道菌群平衡而对寄主机体施加有利影响的活的微生物。益生菌通过竞争、偏生或吞噬等复杂关系改善宿主肠道微生物菌群的平衡关系从而改善宿主肠道功能；其代谢产物包括短链脂肪酸、有机酸及其他多种物质对宿主生理过程具有调节作用，可以促进宿主营养物质的吸收。近年来已相继提出了食用含益生菌产品的多种益处，包括抗菌、抗诱变、抗癌和降高血压以及降低血清胆固醇的含量、减轻乳糖不耐症等，同时还可以减少过敏现象的发生。
焙烤是一种利用辐射热能加工食品的方法。在辐射热的作用下，食品物料首先在其表面发生蛋白质凝固和淀粉糊化，然后随着热量进一步向内部传递，在食品内部，除了发生上述变化外，还会发生水分的汽化，以致内部膨胀而使表层丰满，并伴有表层的美拉德反应。焙烤可以改变谷物淀粉和蛋白质的形态、结构及功能性，降低蛋白质和碳水化合物含量，增加粗纤维和不溶性膳食纤维的含量，抗氧化能力有所提高，颜色和风味发生明显的变化。本发明通过焙烤技术对原料进行处理，得到的原料具有良好的风味，蛋白变性和淀粉熟化，更有利于人体健康。利用纤维素酶、α-淀粉酶、碱性蛋白酶、木聚糖酶等进行酶解，破坏原料细胞壁，释放酚类等有益物质。添加有益菌进行发酵，促进有益菌增殖，利用喷雾干燥低出口温度，保证产品中活菌数，给人体健康带来益处，可以解决市场产品难溶解、易结块、直接食用难吸收等缺点，同时焙烤改善了产品的风味，使产品具有焦香味，因此具有广阔的市场前景，可带来经济及社会价值。
杂粮粉的加工方式很多，如专利CN105831558A公布了一种复合营养杂粮粉及其制备方法，其特征是大豆粉、玉米粉以及发芽糙米粉均为通过气流粉碎法超微粉碎后，再进行焙炒熟化处理得到。这种方法虽然能得到提高产品的溶解度将原料粉直接焙烤，容易烤糊，操作不方便，所得产品没有益生菌，无法起到益生作用，低温速溶性差。
专利CN108094865A公布了一种组合式速食杂粮粉的制备方法，其特征在于将原料进行清洗、沥干、研磨、挤压、混合、蒸煮、干燥、粉碎得到产品。这种方法生产方式较为普通，制得的杂粮粉必须高温溶解，食用不方便，没有益生菌活性，不能调节人体肠道菌群，不含焙烤谷物香气。
发明内容
本发明要解决的技术问题是提供一种能够在低温水冲调的情况下，迅速溶解，且具有独特风味的新型杂粮粉产品。
为解决上述问题，本发明采用如下技术方案：
一种具有谷物焙烤香气的益生菌杂粮粉，本发明以小米、高粱、荞麦、燕麦、大麦、黍子、薏仁、籽粒苋、芸豆、绿豆、红豆、蚕豆、豌豆、豇豆、小扁豆、黑豆中的一种或多种为原料，经原料筛选除杂、清洗、焙烤、磨浆、酶解、熟化灭酶、过滤、发酵、喷雾干燥、成品筛选、包装等工艺制成的一种方便营养的杂粮食品。
所述产品配料有：小米0~15份，高粱0~15份，荞麦0~10份，燕麦0~10份，大麦0~15份，黍子0~15份，薏仁0~15份，籽粒苋0~15份，芸豆0~15份，绿豆0~15份，红豆0~15份，蚕豆0~10份，豌豆0~10份，豇豆0~10份，小扁豆0~10份，黑豆0~10份。
基于上述，所述杂粮粉包括下述质量份的原料：小米0~13份，高粱3~15份，荞麦5~10份，燕麦2~9份，大麦2~13份，黍子2~12份，薏仁2~10份，籽粒苋3~14份，芸豆4~15份，绿豆7~15份，红豆2~11份，蚕豆1~9份，豌豆3~10份，豇豆3~8份，小扁豆3~8份，黑豆2~8份。
基于上述，所述杂粮粉包括下述质量份的原料：小米6~13份，高粱5~10份，荞麦6~8份，燕麦4~9份，大麦4~10份，黍子3~10份，薏仁5~10份，籽粒苋5~9份，芸豆4~11份，绿豆8~12份，红豆6~11份，蚕豆5~9份，豌豆5~9份，豇豆5~8份，小扁豆6~8份，黑豆4~8份。
本发明要解决的另一技术问题为提供一种具有谷物焙烤香气的益生菌杂粮粉的制备方法，包括以下步骤：
（1）原料筛选：去除杂粮中的沙粒、霉变以及干瘪无用的原料，干燥保存备用；
（2）清洗：小米0~15份，高粱0~15份，荞麦0~10份，燕麦0~10份，大麦0~15份，黍子0~15份，薏仁0~15份，籽粒苋0~15份，芸豆0~15份，绿豆0~15份，红豆0~15份，蚕豆0~10份，豌豆0~10份，豇豆0~10份，小扁豆0~10份，黑豆0~10份分别进行清洗；
（3）焙烤：将清洗干净的原料沥水，取适量平铺在烤盘中，置于烤箱中焙烤10~60min，焙烤温度为100~180℃或利用炒锅进行炒制，控制温度为100~180℃，炒制时间为1~60min；
（4）磨浆：用破壁机对微波膨化好的原料进行破碎，制得所需原料浆液，备用；
（5）酶解：向原料浆液中添加纤维素酶、淀粉酶、蛋白酶、木聚糖酶，在40~60℃下水浴2-12h，取出后加入蔗糖0-10%进行加热搅拌，使之溶解，冷却后，过滤得酶解浆液；
（6）发酵：将活化好的益生菌加入冷却后的酶解浆液中，恒温发酵2-24h，制得发酵浆液；
（7）将发酵浆液与脱脂乳粉（0-50g/L）、蔗糖（0-20%）、葡萄糖（0-15%）、β-环糊精（0-30%）、明胶（0-5%）、麦芽糊精（0-15%）、甘油（0-20mL/L）、海藻糖（0-30%）、酪蛋白（0-20%）混合均匀后进行喷雾干燥，得到所述杂粮粉。
更进一步地，步骤（2）中所述的清洗具体为用流动水进行冲洗两到三次，冲洗过程中，去掉杂质或质量不好的杂粮。
更进一步地，步骤（3）中所述的焙烤具体为将清洗干净的杂粮，用漏筛进行滤水，取适量的杂粮，将其平铺在烤盘上，中间可以适当的进行翻动，焙烤一段时间后取出，放在干净的干燥容器中备用。
更进一步地，步骤（3）中所述的焙烤过程可以利用炒锅进行炒制。
更进一步地，步骤（5）中所述的酶解具体为，向浆液中添加纤维素酶、淀粉酶、蛋白酶、木聚糖酶中的一种或者多种，酶解2-12h，取出后加入蔗糖或者不加入蔗糖，煮沸后进行灭酶，待冷却后得到酶解浆液。
步骤（5）中的酶为纤维素酶、淀粉酶、蛋白酶、木聚糖酶中的一种或者多种，先后顺序可以颠倒。
步骤（7）中的保护剂为脱脂乳粉（0-50g/L）、蔗糖（0-20%）、葡萄糖（0-15%）、β-环糊精（0-30%）、明胶（0-5%）、麦芽糊精（0-15%）、甘油（0-20mL/L）、海藻糖（0-30%）、酪蛋白（0-20%）中的一种或者多种，可以选择不添加。
具体地，本发明提供的杂粮的成分及功效如下。
小米：小米中赖氨酸较低，必需氨基酸高于稻米、小麦和玉米；粗脂肪含量高于稻米、小麦，与玉米近似。其中不饱和脂肪酸占总量的85%，有益于防止动脉硬化，碳水化合物含量为72.8%，低于稻米、小麦和玉米，是糖尿病患者的理想食物。VA、VB1超过稻米、小麦和玉米，能够提高人体抵抗力，防止皮肤病，矿物质含量如铁、锌、铜、镁均超过稻米、小麦和玉米，钙含量大大超过稻米和玉米，低于小麦，含有较多硒，具有补血、壮体、防治克山病和大骨节病等，粗纤维素是稻米的5倍，可促进消化。
高粱：高粱味甘性温，食疗价值相当高。中医认为，高粱性平味甘、涩、温、无毒，能和胃、健脾、止泻，有固涩肠胃、抑制呕吐、益脾温中、催治难产等功能，可以用来治疗食积、消化不良、湿热、下沥、小便不利、妇女倒经、胎产不下等。
荞麦：荞麦具有提高人体必须元素含量、保肝肾、造血功能、增强免疫力、强体、健脑、美容、提高智力、降血脂、控制糖尿病，保持心血管正常，降低胆固醇等作用。铜含量相当于大麦2倍，燕麦2.5倍，小米3倍，小麦、大米2-4倍，铜能促进铁的利用，用于防治贫血病，含有其他粮食稀缺的硒，有利于防癌。
燕麦：燕麦中蛋白含量高于小麦、粳米、小麦，脂肪高于小麦、粳米、小麦、玉米，钙含量69mg/100g，磷、铁高于其他粮食，VE为15mg/100g。水溶性纤维素特别高，比小麦高3.7倍，比玉米高6.7倍。有效防治高血脂引发的心脑血管疾病，降低胆固醇、降血脂，控制糖尿病，控制肥胖症。
大麦：大麦营养成分较为丰富，含有维生素、硫胺素、核黄素、尼克酸、尿囊素等。味甘，性凉。能健脾消食，除热止渴，利小便。可用于脾胃虚弱，食积饱满、涨闷；烦热口渴；小便不利。亦可用于胃与十二指肠溃疡，慢性胃炎等。
黍子：黍子中食用纤维含量在4%，高于小麦和大米。可以促进肠道蠕动，有利于粪便排出，减少细菌及其毒素对肠壁的刺激，可降低肠内憩室及肿瘤的发病率，纤维素可以与饱和脂肪酸结合，防止血浆胆固醇的形成，从而减少了胆固醇沉积在血管内壁的数量，有利于防止冠心病的发生。
薏仁：薏仁中蛋白质、脂肪、维生素B1、必需氨基酸及主要微量元素（磷、钙、铁、铜、锌）均高于大米。油酸和亚油酸略高于小麦、大米。具有解热镇痛、降血压、防癌等功效。
籽粒苋：籽粒苋的蛋白高于一般谷物淀粉，其中赖氨酸很高，而赖氨酸正是多数谷类作物的限制性氨基酸。按照FAO/WHO推荐适于人体营养需要的标准来看，若把籽粒苋与其他谷物混合，就能接近满足平衡营养的需要。蛋白质量超过大豆，接近牛奶，含有大量矿物质和维生素。
芸豆：芸豆具有滋补解热、利尿消肿的作用，对治疗水肿和脚气病有特殊疗效。芸豆含植物血细胞凝集素（PHA），有凝集人体细胞、刺激淋巴细胞转化、促进有丝分裂、促进核糖核酸和脱氧核酸的合成，抑制白细胞、淋巴细胞的移动等作用。
绿豆：绿豆含有生物碱、香豆素、植物甾醇等生理活性物质，对人类和动物的胜利代谢活动有促进作用。绿豆皮中含有0.05%左右的单宁物质，能凝固微生物原生质，故有抗菌、保护创面和局部止血作用。另外单宁具有收敛性，能与重金属结合生成沉淀，进而起到解毒作用。清热解毒、消暑利尿、抗炎消肿、保肝明目、止泄痢、润皮肤、降血压、降胆固醇、防止动脉粥样硬化，富含VB17等抗癌作用。
红豆：红豆具有较高的药用价值，主治水气肿胀、痢疾、肠痔下血、牙齿疼痛、乳汁不通等。红豆中含有较多的皂草苷，可以刺激大肠，有通便、利尿的作用，对心脏病和肾病有疗效。每天吃适量红豆可净化血液，解除心脏疲劳。红豆含有较多的纤维，不仅可以通气、通便，还可以减少胆固醇，红豆对金色葡萄球菌、福氏痢疾杆菌及伤寒杆菌都有明显的抑制作用。
蚕豆：蚕豆中蛋白含量高，是仅次于大豆、四棱豆和羽扇豆的高蛋白豆种。并且蛋白质中氨基酸种类齐全，赖氨酸最丰富。维生素含量均超过大米和小麦。健脾利湿、凉血止血、降血压，治水肿。
豌豆：豌豆的蛋氨酸含量稍低，其他均达到FAO/WHO推荐模式值。脂肪含量少，矿物质丰富，磷含量较高。蛋白质23.4%，脂肪1.8%，碳水化合物52.6%，含有胡萝卜素、VB1、VB2等。中下气，利小便，解疮毒，主治霍乱转筋、脚气、肿痛，含有植物凝集素等。
豇豆：豇豆籽粒营养成分丰富，蛋白质含量18-30%，脂肪1-2%，淀粉40-60%，富含氨基酸，氨基酸组成比较齐全，特别是赖氨酸（2%）、色氨酸（0.2%）和谷氨酸（5%）含量高。富含矿物质，有毒物质、抗代谢物（胰蛋白酶抑制剂、血球凝集素和肠胃胀气等因素）含量少，可防治脚气病、心脏病。
小扁豆：小扁豆中蛋白质25.3%，碳水化合物55.4%，膳食纤维6.5%，灰分2.5%，富含维生素，矿物质，含有血球凝集素，有害蛋白，遇高温被破坏，需加热食用。含有人体必需氨基酸，但是蛋氨酸、色氨酸含量低。健胃中和、化清降浊、除湿止渴。
黑豆：黑豆含有大量蛋白质，相当于肉类2倍，鸡蛋3倍，牛奶12倍，含有18种氨基酸，19种脂肪酸，不饱和脂肪酸达80%，吸收率达到95%，具有降低胆固醇作用。黑豆基本不含胆固醇，只含植物固醇，不被人体吸收，抑制人体吸收胆固醇、降低胆固醇在血液中含量的作用。能软化血管、滋润皮肤、延缓衰老。特别是对高血压、心脏病等患者有益。
本发明的有益效果是：采用焙烤及喷雾干燥等进行深加工，能够保证原料中营养成分不会流失，各种原料中的营养成分能够互补，具有明显的焦香风味，通过添加有益菌，使得产品具有益生效果，且保证产品中有益菌的活菌数达到106cfu/g。解决市场上产品难以溶解亦或必须高温溶解、易结块等问题，使产品可以在40℃左右快速溶解，冲调方便、滑爽适口，具有较好流动稳定性。同时也为益生菌发挥作用提供了良好的环境，具有市场产品不具有的典型优势，因此具有广阔的市场前景，可用于工厂大规模生产。
具体实施方式
本发明的具体实时方式参照实施例。下面对本发明实施例中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。
实施例1：
一种具有谷物焙烤香气的益生菌杂粮粉，所述原料按以下重量份数配比组成：高粱5份，燕麦3份，绿豆2份，红豆3份，豇豆1份，黑豆1份。
一种具有谷物焙烤香气的益生菌杂粮粉的制备方法，包括有以下步骤：
（1）原料筛选：去除杂粮中的沙粒、霉变以及干瘪无用的原料，干燥保存备用；
（2）清洗：高粱5份，燕麦3份，绿豆2份，红豆3份，豇豆1份，黑豆1份分别进行清洗；
（3）焙烤：将清洗干净的原料沥水，取适量平铺在烤盘中，置于烤箱中焙烤25min，焙烤温度为145℃；
（4）磨浆：用破壁机对微波膨化好的原料进行破碎，制得所需原料浆液，备用；
（5）酶解：向原料浆液中添加纤维素酶、淀粉酶、蛋白酶、木聚糖酶，在45℃下水浴8h，取出后加入蔗糖6%进行加热搅拌，使之溶解，冷却后，过滤得酶解浆液；
（6）发酵：将活化好的发酵乳杆菌、保加利亚乳杆菌加入冷却后的酶解浆液中，恒温发酵16h，制得发酵浆液；
（7）将发酵浆液与脱脂乳粉20g/L混合均匀后进行喷雾干燥，得到所述杂粮粉。
实施例2：
一种具有谷物焙烤香气的益生菌杂粮粉，所述原料按以下重量份数配比组成：小米3份，燕麦6份，大麦1份，黍子1份，绿豆2份，红豆2份，黑豆2份。
一种具有谷物焙烤香气的益生菌杂粮粉的制备方法，包括有以下步骤：
（1）原料筛选：去除杂粮中的沙粒、霉变以及干瘪无用的原料，干燥保存备用；
（2）清洗：小米3份，燕麦6份，大麦1份，黍子1份，绿豆2份，红豆2份，黑豆2份分别进行清洗；
（3）焙烤：将清洗干净的原料沥水，取适量平铺在烤盘中，置于烤箱中焙烤30min，焙烤温度为150℃；
（4）磨浆：用破壁机对微波膨化好的原料进行破碎，制得所需原料浆液，备用；
（5）酶解：向原料浆液中添加纤维素酶、淀粉酶、蛋白酶、木聚糖酶，在50℃下水浴7h，取出后加入蔗糖6%进行加热搅拌，使之溶解，冷却后，过滤得酶解浆液；
（6）发酵：将活化好的发酵乳杆菌加入冷却后的酶解浆液中，恒温发酵12h，制得发酵浆液；
（7）将发酵浆液与脱脂乳粉25g/L混合均匀后进行喷雾干燥，得到所述杂粮粉。
以上所述仅为本发明的较佳实施方式，并非对本发明作出相应的限制，本发明的保护范围并不局限于此；凡是本发明的精神和原则内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护之内。
Claims (6)
1.一种具有谷物焙烤香气的益生菌杂粮粉，所述杂粮粉原料选自小米、高粱、荞麦、燕麦、大麦、黍子、薏仁、籽粒苋、芸豆、绿豆、红豆、蚕豆、豌豆、豇豆、小扁豆、黑豆中的一种或多种，其重量份数组成为：小米0~15份，高粱0~15份，荞麦0~10份，燕麦0~10份，大麦0~15份，黍子0~15份，薏仁0~15份，籽粒苋0~15份，芸豆0~15份，绿豆0~15份，红豆0~15份，蚕豆0~10份，豌豆0~10份，豇豆0~10份，小扁豆0~10份，黑豆0~10份。
2.根据权利要求1所述的具有谷物焙烤香气的益生菌杂粮粉，所述杂粮粉制备方法为：
（1）原料筛选：去除杂粮中的沙粒、霉变以及干瘪无用的原料，干燥保存备用；
（2）清洗：小米0~15份，高粱0~15份，荞麦0~10份，燕麦0~10份，大麦0~15份，黍子0~15份，薏仁0~15份，籽粒苋0~15份，芸豆0~15份，绿豆0~15份，红豆0~15份，蚕豆0~10份，豌豆0~10份，豇豆0~10份，小扁豆0~10份，黑豆0~10份分别进行清洗；
（3）焙烤：将清洗干净的原料沥水，取适量平铺在烤盘中，置于烤箱中焙烤10~60min，焙烤温度为100~180℃或利用炒锅进行炒制，控制温度为100~180℃，炒制时间为1~60min；
（4）磨浆：用破壁机对微波膨化好的原料进行破碎，制得所需原料浆液，备用；
（5）酶解：向原料浆液中添加纤维素酶、淀粉酶、蛋白酶、木聚糖酶，在40~60℃下水浴2-12h，取出后加入蔗糖0-10%进行加热搅拌，使之溶解，冷却后，过滤得酶解浆液；
（6）发酵：将活化好的益生菌加入冷却后的酶解浆液中，恒温发酵2-24h，制得发酵浆液；
（7）将发酵浆液与脱脂乳粉（0-50g/L）、蔗糖（0-20%）、葡萄糖（0-15%）、β-环糊精（0-30%）、明胶（0-5%）、麦芽糊精（0-15%）、甘油（0-20mL/L）、海藻糖（0-30%）、酪蛋白（0-20%）混合均匀后进行喷雾干燥，得到所述杂粮粉。
3.权利要求1-2任意一项所述的具有谷物焙烤香气的益生菌杂粮粉，其特征在于，所述益生菌选自发酵乳杆菌、保加利亚乳杆菌、嗜酸乳杆菌、嗜热链球菌、双歧杆菌、酵母菌、干酪乳杆菌、植物乳杆菌中的一种或多种。
4.一种具有谷物焙烤香气的益生菌杂粮粉的制备方法，其特征在于，所述杂粮粉原料选自小米、高粱、荞麦、燕麦、大麦、黍子、薏仁、籽粒苋、芸豆、绿豆、红豆、蚕豆、豌豆、豇豆、小扁豆、黑豆中的一种或多种，其重量份数组成为：小米0~15份，高粱0~15份，荞麦0~10份，燕麦0~10份，大麦0~15份，黍子0~15份，薏仁0~15份，籽粒苋0~15份，芸豆0~15份，绿豆0~15份，红豆0~15份，蚕豆0~10份，豌豆0~10份，豇豆0~10份，小扁豆0~10份，黑豆0~10份。
5.根据权利要求4所述的制备方法，所述方法包括以下步骤：
（1）原料筛选：去除杂粮中的沙粒、霉变以及干瘪无用的原料，干燥保存备用；
（2）清洗：小米0~15份，高粱0~15份，荞麦0~10份，燕麦0~10份，大麦0~15份，黍子0~15份，薏仁0~15份，籽粒苋0~15份，芸豆0~15份，绿豆0~15份，红豆0~15份，蚕豆0~10份，豌豆0~10份，豇豆0~10份，小扁豆0~10份，黑豆0~10份分别进行清洗；
（3）焙烤：将清洗干净的原料沥水，取适量平铺在烤盘中，置于烤箱中焙烤10~60min，焙烤温度为100~180℃或利用炒锅进行炒制，控制温度为100~180℃，炒制时间为1~60min；
（4）磨浆：用破壁机对微波膨化好的原料进行破碎，制得所需原料浆液，备用；
（5）酶解：向原料浆液中添加纤维素酶、淀粉酶、蛋白酶、木聚糖酶，在40~60℃下水浴2-12h，取出后加入蔗糖0-10%进行加热搅拌，使之溶解，冷却后，过滤得酶解浆液；
（6）发酵：将活化好的益生菌加入冷却后的酶解浆液中，恒温发酵2-24h，制得发酵浆液；
（7）将发酵浆液与脱脂乳粉0-50g/L、蔗糖0-20%、葡萄糖0-15%、β-环糊精0-30%、明胶0-5%、麦芽糊精0-15%、甘油0-20mL/L、海藻糖0-30%、酪蛋白0-20%混合均匀后进行喷雾干燥，得到所述杂粮粉。
6.权利要求4-5任意一项所述的制备方法，其特征在于，所述益生菌选自发酵乳杆菌、保加利亚乳杆菌、嗜酸乳杆菌、嗜热链球菌、双歧杆菌、酵母菌、干酪乳杆菌、植物乳杆菌中的一种或多种。
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