CN110169452A - 一种含变性淀粉的助消化酸奶及其制备方法 - Google Patents
一种含变性淀粉的助消化酸奶及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种含变性淀粉的助消化酸奶及其制备方法,包括如下重量份的原料:牛初乳80‑120份、变性淀粉1‑5份、浓缩果汁2‑6份、甜味剂0.1‑1份、益生菌0.1‑1份和益生元0.5‑1.5份,所述变性淀粉由玉米变性淀粉、木薯变性淀粉和马铃薯变性淀粉按照质量比为1:3‑5:2的比例组成。本发明含变性淀粉的助消化酸奶营养丰富,口感细腻,滑爽,具有调节人体肠道微生态的平衡,改善肠道功能,助消化,降脂降压,增强人体免疫力,抗衰老的功效,适合小孩、老人和糖尿病患者食用,同时,本发明酸奶的制备方法简单易行,可操作性强,成本低,适合工厂化生产应用。
Description
技术领域
本发明涉及食品加工技术领域,特别涉及一种含变性淀粉的助消化酸奶及其制备方法。
背景技术
酸奶是以牛奶为原料,经过巴氏杀菌后再向牛奶中添加乳酸菌等,经发酵后,再冷却灌装的一种牛奶制品。现在随着人们生活水平的提高,越来越注重自身健康,酸奶作为奶制品的一种由于口感好、营养丰富深受人们的喜爱,是乳品行业中最具盈利和发展潜力的产品。
优质的酸奶应具有稠厚的体态和爽滑的口感。但是传统的酸奶制作当中加入多种增稠剂,有琼脂、明胶、果胶、原淀粉等。其中胶体的应用效果好但成本较高,而且有些胶体使用起来不是很方便,原淀粉作为增稠稳定剂会使酸奶有糊口感,且体态粗糙,低温储藏后会出现老化现象,而且甜度太高,保健功能较少,小孩吃多了会致龋齿。
发明内容
针对现有技术的不足,本发明的目的一方面在于提供一种含变性淀粉的助消化酸奶,口感细腻,滑爽,营养丰富,同时具有助消化,抗衰老和增强免疫力的效果。
为了达到上述目的,本发明采用如下技术方案:
一种含变性淀粉的助消化酸奶,包括如下重量份的原料:牛初乳80-120份、变性淀粉1-5份、浓缩果汁2-6份、甜味剂0.1-1份、益生菌0.1-1份和益生元0.5-1.5份。
优选地,包括如下重量份的原料:牛初乳100份、变性淀粉3份、浓缩果汁4份、甜味剂0.5份、益生菌0.5份和益生元1份。
优选地,所述变性淀粉由玉米变性淀粉、木薯变性淀粉和马铃薯变性淀粉按照质量比为1:3-5:2的比例组成。
优选地,所述浓缩果汁的制备方法为:取菠萝、西瓜和百香果,洗净去皮去核,加入2-6倍纯净水,榨汁,再加入果胶酶,在40-45℃条件下酶解10-30min,过滤,然后进行真空浓缩,得到水分含量为10-13%的浓缩果汁。
优选地,所述甜味剂为木糖醇、麦芽糖醇、甜菊糖和乳糖醇中的一种或多种。
优选地,所述益生菌为保加利亚乳酸杆菌、嗜热链球菌、双歧杆菌、鼠李糖乳杆菌、嗜酸乳杆菌、发酵乳杆菌和乳酸乳杆菌中的一种或多种。
优选地,所述益生元为低聚果糖、低聚木糖、低聚半乳糖和菊粉中的一种或多种。
另一方面,本发明还提供了一种含变性淀粉的助消化酸奶的制备方法,包括以下步骤:
(1)乳化剪切:往乳化缸中加入牛初乳,升温至55-65℃,开启搅拌,再将变性淀粉、浓缩果汁和甜味剂投入缸中,剪切4-6min;
(2)定容:将步骤(1)得到的物料输送至调配缸中进行定容,检验,暂存;
(3)均质:将步骤(2)得到的物料降温至40-50℃,在150-170bar压力下均质;
(4)巴氏杀菌:将步骤(3)得到的物料进行杀菌,杀菌温度为90-95℃,杀菌时间为15s,杀菌后冷却至40-45℃;
(5)添加菌种、灌装:往步骤(4)得到的物料中添加益生菌和益生元,输送至发酵缸,开启搅拌3-5min,充分混合均匀,冷却至温度为2-6℃进行罐装即可。
本发明的含变性淀粉的助消化酸奶中各原料的功效如下:
牛初乳:牛初乳是健康母牛产仔后72小时内所分泌的乳汁,含有珍贵的活性免疫球蛋白及丰富的乳钙质、蛋白质、多种微量元素等营养成份,被誉为“21世纪免疫之王”。与常乳相比,其内容物含量有显著不同,初乳蛋白质含量更高,脂肪和糖含量较低,铁含量为普通乳汁的10-17倍,维生素D和A分别为普通乳汁的3倍和10倍。牛初乳含有多种免疫因子,如活性免疫球蛋白、乳铁蛋白、乳过氧化物酶、溶菌酶等,其中最重要的物质是活性免疫球蛋白,其含量为常乳中的10倍以上。牛初乳中含有五种类型的免疫球蛋白,分别为IgA、IgD、IgE、IgM、IgG,其中IgG的含量占80%以上,而且特性要比其它四种稳定,是最主要的功能性物质。大量研究和临床试验证明牛初乳中IgG具有免疫调节功能,能更高效地预防和改善疾病,增强抗病能力,能够抑制多种病原微生物。此外牛初乳还有一些其他功能,如促进生长发育和提高智商,增强体质、提高运动性能,消除疲劳、延缓衰老,调节肠道菌群等。
浓缩果汁:由菠萝、西瓜和百香果经过榨汁等工艺制成。其中,菠萝富含菠萝蛋白酶,该酶具有抗血小板聚集、溶解纤维蛋白、抗炎、消肿、助消化等生物活性,有益于健康;西瓜含有果糖、维生素、蛋白质、果胶等,食用西瓜有开胃口、助消化、促代谢、祛暑疾等作用,西瓜性甘凉而不寒,老幼皆宜,孕妇和一些病人也可以食用,西瓜还具有一定的药理作用,据《本草纲目》记载:“消烦解渴,解暑热,疗喉痹,宽中下气,利小水、治血痢,解血毒”,近代医药学认为,西瓜瓤汁含有蛋白酶,可把不溶性蛋白质转化为可溶性蛋白质,所含配糖体具有降血压作用;百香果含有多种氨基酸、蛋白质、脂肪、糖、维生素、钙、磷、铁、钾、SOD酶(超氧化物歧化酶)和超纤维等多种对人体有益的物质,其口感独特,营养价值高,药用价值也较高,具有消炎止痛、活血强身、降脂降压、滋阴补肾、提神醒酒、生津止渴、消除疲劳、助消化和护肤养颜等保健作用。
甜味剂:在众多甜味剂中,木糖醇为白色晶体或结晶性粉末,极易溶于水,其甜度与蔗糖相当,溶于水时可吸收大量热量,具有不升糖、防龋齿等功效;麦芽糖醇极易溶解于水,与蔗糖甜度相同、甜味温和、没有杂味,有显著的吸湿性,不易被霉菌、酵母及乳酸菌利用,在动物体内很难被消化代谢,热量低、能抑制脂肪在人体中的贮存,具有乳化稳定性;甜菊糖为白色至微黄结晶性粉末或颗粒,有清凉甜味,甜菊糖可以帮助消化、预防便秘,甜菊糖可促进人体内双歧杆菌和乳酸杆菌增殖,具有提高人体免疫力、预防和治疗便秘及腹泻等作用,甜菊糖还有利于血糖的调节,对心血管疾病等有辅助治疗作用;乳糖醇不仅味甜还具有预防龋齿、增殖肠道有益菌群、有利通便、降低脂肪积累、保护肝脏等保健功能,而且也适合糖尿病患者食用。
变性淀粉:玉米淀粉口味清淡细腻、马铃薯淀粉口感爽滑,木薯淀粉口感稠厚,将三种淀粉通过变性后按照特定比例复配用于酸奶中,可使酸奶具有更佳的口感。
益生菌:益生菌能够定植于肠道黏膜上,通过自身的黏附和竞争性抑制作用,在肠道表面形成一道天然屏障,将致病菌与肠上皮组织隔离开来,抑制或减少病原菌的侵染和定植,增强机体防御作用,增强免疫力;益生菌具有吸附或吸收胆固醇能力,益生菌通过细胞壁、细胞膜及细胞质积累胆固醇达到降低血清中胆固醇的作用,能够使人体血液中的胆固醇和甘油三酯的含量降低,一定程度上可以改善人体脂质代谢紊乱。
益生元:通过选择性的刺激一种或少数种菌落中的细菌的生长与活性而对寄主产生有益的影响从而改善寄主健康的不可被消化的食品成分。益生元在通过上消化道时,大部分不被消化而能被肠道菌群所发酵的,最重要的是它只是刺激有益菌群的生长,而不会刺激有潜在致病性或腐败活性的有害细菌的生长。
与现有技术相比,本发明具有如下有益效果:
(1)本发明的含变性淀粉的助消化酸奶中添加了由玉米变性淀粉、木薯变性淀粉和马铃薯变性淀粉按照特定比例组成的变性淀粉,使得酸奶的口感、状态、质地等得到极大地改善,并且能够改善酸奶结构,阻止乳清析出。
(2)本发明的含变性淀粉的助消化酸奶营养丰富,口感细腻,滑爽,具有调节人体肠道微生态的平衡,改善肠道功能,助消化,降脂降压,增强人体免疫力,抗衰老的功效,适合小孩、老人和糖尿病患者食用,同时,本发明酸奶的制备方法简单易行,可操作性强,成本低,适合工厂化生产应用。
具体实施方式
为了便于理解本发明,下面将对本发明进行更全面的描述。但是,本发明可以以许多不同的形式来实现,并不限于本文所描述的实施例。相反地,提供这些实施例的目的是使对本发明的公开内容的理解更加透彻全面。
除非另有定义,本文所使用的所有的技术和科学术语与属于本发明的技术领域的技术人员通常理解的含义相同。本文中在本发明的说明书中所使用的术语只是为了描述具体的实施例的目的,不是旨在于限制本发明。
实施例1
一种含变性淀粉的助消化酸奶,包括如下重量份的原料:牛初乳100份、变性淀粉3份、浓缩果汁4份、甜味剂0.5份、益生菌0.5份和益生元1份。
所述变性淀粉由玉米变性淀粉、木薯变性淀粉和马铃薯变性淀粉按照质量比为1:4:2的比例组成。
所述浓缩果汁的制备方法为:取菠萝、西瓜和百香果,洗净去皮去核,加入2-6倍纯净水,榨汁,再加入果胶酶,在40-45℃条件下酶解10-30min,过滤,然后进行真空浓缩,得到水分含量为10-13%的浓缩果汁。
所述甜味剂为麦芽糖醇、甜菊糖和乳糖醇混合物。
所述益生菌为双歧杆菌、鼠李糖乳杆菌、嗜酸乳杆菌、发酵乳杆菌和乳酸乳杆菌混合物。
所述益生元为低聚木糖、低聚半乳糖和菊粉混合物。
所述含变性淀粉的助消化酸奶的制备方法,包括以下步骤:
(1)乳化剪切:往乳化缸中加入牛初乳,升温至55-65℃,开启搅拌,再将变性淀粉、浓缩果汁和甜味剂投入缸中,剪切4-6min;
(2)定容:将步骤(1)得到的物料输送至调配缸中进行定容,检验,暂存;
(3)均质:将步骤(2)得到的物料降温至40-50℃,在150-170bar压力下均质;
(4)巴氏杀菌:将步骤(3)得到的物料进行杀菌,杀菌温度为90-95℃,杀菌时间为15s,杀菌后冷却至40-45℃;
(5)添加菌种、灌装:往步骤(4)得到的物料中添加益生菌和益生元,输送至发酵缸,开启搅拌3-5min,充分混合均匀,冷却至温度为2-6℃进行罐装即可。
实施例2
一种含变性淀粉的助消化酸奶,包括如下重量份的原料:牛初乳80份、变性淀粉1份、浓缩果汁2份、甜味剂0.1份、益生菌0.1份和益生元0.5份。
所述变性淀粉由玉米变性淀粉、木薯变性淀粉和马铃薯变性淀粉按照质量比为1:3:2的比例组成。
所述浓缩果汁的制备方法为:取菠萝、西瓜和百香果,洗净去皮去核,加入2-6倍纯净水,榨汁,再加入果胶酶,在40-45℃条件下酶解10-30min,过滤,然后进行真空浓缩,得到水分含量为10-13%的浓缩果汁。
所述甜味剂为木糖醇、甜菊糖和乳糖醇混合物。
所述益生菌为保加利亚乳酸杆菌、嗜热链球菌、嗜酸乳杆菌、发酵乳杆菌和乳酸乳杆菌混合物。
所述益生元为低聚果糖、低聚半乳糖和菊粉混合物。
所述含变性淀粉的助消化酸奶的制备方法,包括以下步骤:
(1)乳化剪切:往乳化缸中加入牛初乳,升温至55-65℃,开启搅拌,再将变性淀粉、浓缩果汁和甜味剂投入缸中,剪切4-6min;
(2)定容:将步骤(1)得到的物料输送至调配缸中进行定容,检验,暂存;
(3)均质:将步骤(2)得到的物料降温至40-50℃,在150-170bar压力下均质;
(4)巴氏杀菌:将步骤(3)得到的物料进行杀菌,杀菌温度为90-95℃,杀菌时间为15s,杀菌后冷却至40-45℃;
(5)添加菌种、灌装:往步骤(4)得到的物料中添加益生菌和益生元,输送至发酵缸,开启搅拌3-5min,充分混合均匀,冷却至温度为2-6℃进行罐装即可。
实施例3
一种含变性淀粉的助消化酸奶,包括如下重量份的原料:牛初乳120份、变性淀粉5份、浓缩果汁6份、甜味剂1份、益生菌1份和益生元1.5份。
所述变性淀粉由玉米变性淀粉、木薯变性淀粉和马铃薯变性淀粉按照质量比为1:5:2的比例组成。
所述浓缩果汁的制备方法为:取菠萝、西瓜和百香果,洗净去皮去核,加入2-6倍纯净水,榨汁,再加入果胶酶,在40-45℃条件下酶解10-30min,过滤,然后进行真空浓缩,得到水分含量为10-13%的浓缩果汁。
所述甜味剂为木糖醇、麦芽糖醇和甜菊糖混合物。
所述益生菌为保加利亚乳酸杆菌、嗜热链球菌、双歧杆菌、鼠李糖乳杆菌和嗜酸乳杆菌混合物。
所述益生元为低聚果糖、低聚木糖和低聚半乳糖混合物。
所述含变性淀粉的助消化酸奶的制备方法,包括以下步骤:
(1)乳化剪切:往乳化缸中加入牛初乳,升温至55-65℃,开启搅拌,再将变性淀粉、浓缩果汁和甜味剂投入缸中,剪切4-6min;
(2)定容:将步骤(1)得到的物料输送至调配缸中进行定容,检验,暂存;
(3)均质:将步骤(2)得到的物料降温至40-50℃,在150-170bar压力下均质;
(4)巴氏杀菌:将步骤(3)得到的物料进行杀菌,杀菌温度为90-95℃,杀菌时间为15s,杀菌后冷却至40-45℃;
(5)添加菌种、灌装:往步骤(4)得到的物料中添加益生菌和益生元,输送至发酵缸,开启搅拌3-5min,充分混合均匀,冷却至温度为2-6℃进行罐装即可。
对比例1
与实施例1的区别在于,变性淀粉为玉米变性淀粉,其他制备条件和方法与实施例1相同。
对比例2
与实施例1的区别在于,变性淀粉为木薯变性淀粉,其他制备条件和方法与实施例1相同。
对比例3
与实施例1的区别在于,变性淀粉为马铃薯变性淀粉,其他制备条件和方法与实施例1相同。
对比例4
与实施例1的区别在于,变性淀粉由玉米变性淀粉、木薯变性淀粉和马铃薯按照质量比为1:2:2的比例组成,其他制备条件和方法与实施例1相同。
对比例5
与实施例1的区别在于,变性淀粉由玉米变性淀粉、木薯变性淀粉和马铃薯按照质量比为1:6:2的比例组成,其他制备条件和方法与实施例1相同。
对比例6
与实施例1的区别在于,未添加浓缩果汁,其他制备条件和方法与实施例1相同。
酸奶感官评价
20位品评员(10男10女)组成的感官评价小组,品评员逐一对实施例1-3和对比例1-5提供的酸奶从乳清析出量、光滑感、总体适口性方面进行评价,并按照表1评分标准进行评分,每一项评价指标1分为最高分,7分为最低分。品评员单独品尝,独立评价,每完成一个样品的感官评价,立即用清水漱口,结果见表2。
表1感官评分标准
表2感官评分结果
组别 | 乳清析出量 | 光滑感 | 总体适口性 |
实施例1 | 1.3 | 1.1 | 1.2 |
实施例2 | 1.6 | 1.7 | 1.5 |
实施例3 | 1.6 | 1.5 | 1.4 |
对比例1 | 6.4 | 5 | 5.8 |
对比例2 | 6.6 | 4.8 | 6 |
对比例3 | 6.2 | 4.8 | 5.6 |
对比例4 | 4.8 | 4.3 | 5.1 |
对比例5 | 4.5 | 4.1 | 5 |
从表2可以看出,实施例1-3提供的酸奶感官品质明显比对比例1-5提供的酸奶高,表明由玉米变性淀粉、木薯变性淀粉和马铃薯变性淀粉按照特定比例组成的变性淀粉,使得酸奶的口感、状态、质地等得到极大地改善,并且能够改善酸奶结构,阻止乳清析出。
酸奶助消化功效试验
受试对象:受试对象共计60人,都是功能性消化不良者,男女比例1:1,年龄为18岁-65岁,所有受试对象均具有食欲不振、腹胀、嗳气等消化不良症状,所有受试对象无以下情况:
1、急性腹泻;
2、严重器质性病变引起的消化不良;
3、体质虚弱无法接受试验;
4、合并有心血管、肝、肾和造血系统等严重全身性疾病;
5、短期内服用与受试功能有关的物品,影响到对结果的判断。
试验方法:受试对象分为试验组1-3和对照组,每组15人,试验组1-3每天分别饮用本发明实施例1-3提供的酸奶200毫升,连续饮用1个月,对照组每天饮用本发明对比例6提供的酸奶200毫升,连续饮用1个月。试验期间不改变原来的生活方式和饮食习惯。
试验结果判定标准:
1、显效:症状消失或明显减轻;
2、有效:症状略有减轻;
3、无效:症状无变化或加重。
试验结果见表3:
表3:受试对象消化不良症状改善情况
组别 | 显效人数 | 有效人数 | 无效人数 | 总有效率 |
试验组1 | 10 | 4 | 1 | 93.3% |
试验组2 | 8 | 5 | 2 | 86.7% |
试验组3 | 7 | 6 | 2 | 86.7% |
对照组 | 0 | 7 | 8 | 46.7% |
从表3可以看出,饮用实施例1-3提供的酸奶的试验组1-3,消化不良的症状得到很好地改善,总有效率达到86.7%以上,试验组1的总有效率达到93.3%,而对照组饮用对比例6提供的酸奶由于没有添加浓缩果汁,总有效率仅为46.7%,表明浓缩果汁对本发明酸奶助消化起到关键性作用。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,对于本领域的普通技术人员来说,本发明可以有各种更改和变化,凡在本发明的精神和原则之内,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范围之内。
Claims (8)
1.一种含变性淀粉的助消化酸奶,其特征在于:包括如下重量份的原料:牛初乳80-120份、变性淀粉1-5份、浓缩果汁2-6份、甜味剂0.1-1份、益生菌0.1-1份和益生元0.5-1.5份。
2.根据权利要求1所述的含变性淀粉的助消化酸奶,其特征在于:包括如下重量份的原料:牛初乳100份、变性淀粉3份、浓缩果汁4份、甜味剂0.5份、益生菌0.5份和益生元1份。
3.根据权利要求1或2所述的含变性淀粉的助消化酸奶,其特征在于:所述变性淀粉由玉米变性淀粉、木薯变性淀粉和马铃薯变性淀粉按照质量比为1:3-5:2的比例组成。
4.根据权利要求1或2所述的含变性淀粉的助消化酸奶,其特征在于:所述浓缩果汁的制备方法为:取菠萝、西瓜和百香果,洗净去皮去核,加入2-6倍纯净水,榨汁,再加入果胶酶,在40-45℃条件下酶解10-30min,过滤,然后进行真空浓缩,得到水分含量为10-13%的浓缩果汁。
5.根据权利要求1或2所述的含变性淀粉的助消化酸奶,其特征在于:所述甜味剂为木糖醇、麦芽糖醇、甜菊糖和乳糖醇中的一种或多种。
6.根据权利要求1或2所述的含变性淀粉的助消化酸奶,其特征在于:所述益生菌为保加利亚乳酸杆菌、嗜热链球菌、双歧杆菌、鼠李糖乳杆菌、嗜酸乳杆菌、发酵乳杆菌和乳酸乳杆菌中的一种或多种。
7.根据权利要求1或2所述的含变性淀粉的助消化酸奶,其特征在于:所述益生元为低聚果糖、低聚木糖、低聚半乳糖和菊粉中的一种或多种。
8.一种根据权利要求1-7任一项所述的含变性淀粉的助消化酸奶的制备方法,其特征在于:包括以下步骤:
(1)乳化剪切:往乳化缸中加入牛初乳,升温至55-65℃,开启搅拌,再将变性淀粉、浓缩果汁和甜味剂投入缸中,剪切4-6min;
(2)定容:将步骤(1)得到的物料输送至调配缸中进行定容,检验,暂存;
(3)均质:将步骤(2)得到的物料降温至40-50℃,在150-170bar压力下均质;
(4)巴氏杀菌:将步骤(3)得到的物料进行杀菌,杀菌温度为90-95℃,杀菌时间为15s,杀菌后冷却至40-45℃;
(5)添加菌种、灌装:往步骤(4)得到的物料中添加益生菌和益生元,输送至发酵缸,开启搅拌3-5min,充分混合均匀,冷却至温度为2-6℃进行罐装即可。
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