CN110250272A - 一种控糖酸奶及其生产工艺 - Google Patents
一种控糖酸奶及其生产工艺 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种控糖酸奶及其生产工艺，由以下重量的原料组成：89‑96份的鲜牛乳，3‑8份的L‑阿拉伯糖，0.4‑0.9份的果蔬纤维素，0.1‑0.5份的白扁豆提取物，0.02‑0.07份的L‑抗坏血酸，0.01‑0.05份的维生素B1，0.0025‑0.007份的大豆卵磷脂，0.0045‑0.008份的益生菌，其中益生菌包括：保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌、双歧杆菌。有益效果在于：本发明的酸奶通过在配方中加入L‑阿拉伯糖，能够在增加甜味的同时抑制人体对糖分的吸收，增强酸奶的口感，减少对食用者的血糖造成的影响；同时在酸奶生产过程中减少了食品添加剂的添加，酸奶更安全。
Description
技术领域
本发明涉及酸奶生产技术领域，特别是涉及一种控糖酸奶及其生产工艺。
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有益菌（发酵剂），经发酵后，再冷却灌装的一种牛奶制品。目前市场上酸奶制品多以凝固型、搅拌型和添加各种果汁果酱等辅料的果味型为多。酸奶能抑制肠道中的致病菌和腐败菌的繁殖，饮用酸奶后，粪便中的大肠杆菌、产气荚膜梭形菌数量减少，产生寡糖，改善通便，缩短粪便在大肠中的时间。乳酸菌发酵产生的乳酸和乙酸，有杀菌作用，而且有些菌种如保加利亚乳杆菌、嗜酸乳杆菌、乳酸乳杆菌还能产生过氧化氢(H2O2)，有抑菌作用；有些菌种如保加利亚乳杆菌等还能产生多种抗菌素，这些抗菌素对沙门氏菌、志贺氏菌、葡萄球菌、需氧芽抱杆菌、梭形菌、假单胞菌等有拮抗作用。因此，酸奶能调整肠道中菌群之间的平衡，抑制有害细菌生长，有预防条件致病菌在人体免疫力低时发生感染的作用，从而对人体起到保护作用。大量服用抗生素的病人饮用酸奶，可以预防或减轻肠道菌群紊乱。
酸奶在发酵过程中，所添加的多种益生菌会将牛乳中的乳糖分解为便于人体吸收的葡萄糖和半乳糖，同时能够将蛋白质分解为人体所必须的氨基酸，为了酸奶的口感，生产者常常会在酸奶内添加甜味剂或白砂糖，大量食用时，会对食用者的血糖造成影响。
发明内容
本发明的目的就在于为了解决上述问题而提供一种控糖酸奶。
本发明通过以下技术方案来实现上述目的：
一种控糖酸奶，由以下重量的原料组成：89-96份的鲜牛乳，3-8份的L-阿拉伯糖，0.4-0.9份的果蔬纤维素，0.1-0.5份的白扁豆提取物，0.02-0.07份的L-抗坏血酸，0.01-0.05份的维生素B1，0.0025-0.007份的大豆卵磷脂，0.0045-0.008份的益生菌，其中益生菌包括：保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌、双歧杆菌。
进一步的，由以下重量的原料组成：94份的鲜牛乳，5份的L-阿拉伯糖，0.65份的果蔬纤维素，0.25份的白扁豆提取物，0.055份的L-抗坏血酸，0.035份的维生素B1，0.004份的大豆卵磷脂，0.006份的益生菌。
进一步的，所述益生菌的成分配比：3份的保加利亚乳杆菌、1份的嗜热链球菌、1份的嗜酸乳杆菌、1份的双歧杆菌。
进一步的，所述白扁豆提取物由白扁豆果皮、豆仁、花和叶除去杂质后，炒熟后粉碎而成。
本发明还提供一种用于生产上述控糖酸奶的工艺，包括如下步骤：
A、按上述重量配比称取原料；
B、将鲜牛乳倒入消过毒的锅中，按照公知工艺进行巴氏消毒；
C、消毒后的牛乳在无菌环境中静置放凉后，将其他配料及其益生菌倒入牛乳中并搅拌均匀；
D、将发酵用的分装盛装器皿以及密封盖进行消毒，将搅拌均匀的牛乳按照公知工艺灌装入消过毒的盛装器皿内，并进行密封；
E、将密封好的分装盛装器皿依次放入恒温发酵设备内进行热发酵，使益生菌对牛乳中的乳糖和蛋白质进行分解，发酵4.5-5.5h后，将分装盛装器皿取出；
F、将取出的分装盛装器皿放入冷库进行冷藏，并在低温环境中完成包装操作；
G、食用时，可直接打开食用或倒入果酱、白砂糖搅拌后食用。
进一步的，所述步骤D中，发酵时使用的分装盛装器皿为密封杯或密封瓶或密封罐。
进一步的，所述步骤E中，使用水浴加热的方式进行恒温加热，保证发酵温度。
进一步的，所述步骤E中，所述热发酵的时间为5h。
进一步的，所述步骤F中，所述冷藏温度和包装温度为2-5℃。
本发明的原料功效解析如下：
果蔬纤维素粉：通便、排毒、补血的功效，另外对于女性调经也有帮助；
维生素B1：促进成长；帮助消化，特别是碳水化合物的消化；改善精神状况；维持神经组织、肌肉、心脏活动的正常；减轻晕机、晕船；可缓解有关牙科手术后的痛苦；有助于对带状疱疹的治疗；
白扁豆提取物：健脾、化湿，用于治疗痢疾、腹泻、脚气、浮肿；解暑化湿、和中健脾，用于治疗夏伤暑湿、发热、泄泻、痢疾、赤白带下、跌打伤肿；消暑利湿、解毒消肿，用于治疗暑湿吐泻、疮疖肿毒、蛇虫咬伤；
L-抗坏血酸：为抗体及胶原形成，组织修补（包括某些氧化还原作用），苯丙氨酸、酪氨酸、叶酸的代谢，铁、碳水化合物的利用，脂肪、蛋白质的合成，维持免疫功能，羟化5-羟色胺，保持血管的完整，促进非血红素铁吸收等所必需，同时维生素C还具备有抗氧化，抗自由基，抑制酪氨酸酶的形成，从而达到美白，淡斑的功效；
L-阿拉伯糖：能够抑制蔗糖的吸收，控制血糖升高；预防便秘，促进双歧杆菌生长；改变骨骼肌纤维成分，通过支配糖酵解到糖氧化来影响腹部脂肪组织的增长；
大豆卵磷脂：延缓衰老；起到软化血管、改善血清脂质，清除过氧化物的作用，预防心脑血管疾病；提高大脑活力，消除大脑疲劳，提高学习和工作效率；增强肝细胞物质代谢，促进脂肪降解，保护肝脏；增强胰脏功能，修复胰脏细胞，使其分泌充足的胰岛素，降低血糖。
本发明的有益效果在于：本发明的酸奶通过在配方中加入L-阿拉伯糖，能够在增加甜味的同时抑制人体对糖分的吸收，增强酸奶的口感，减少对食用者的血糖造成的影响；同时在酸奶生产过程中减少了食品添加剂的添加，酸奶更安全。
具体实施方式
下面将结合实施例对本发明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。基于本发明中的实施例，本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例一：
一种控糖酸奶，由以下重量的原料组成：由以下重量的原料组成：94份的鲜牛乳，5份的L-阿拉伯糖，0.65份的果蔬纤维素，0.25份的白扁豆提取物，0.055份的L-抗坏血酸，0.035份的维生素B1，0.004份的大豆卵磷脂，0.006份的益生菌，其中益生菌的成分配比：3份的保加利亚乳杆菌、1份的嗜热链球菌、1份的嗜酸乳杆菌、1份的双歧杆菌。
本发明还提供一种用于制备上述控糖酸奶的生产工艺，包括如下步骤：
H、按上述重量配比称取原料；
I、将鲜牛乳倒入消过毒的锅中，按照公知工艺进行巴氏消毒；
J、消毒后的牛乳在无菌环境中静置放凉后，将其他配料及其益生菌倒入牛乳中并搅拌均匀；
K、将发酵用的分装盛装器皿以及密封盖进行消毒，将搅拌均匀的牛乳按照公知工艺灌装入消过毒的盛装器皿内，并进行密封；
L、将密封好的分装盛装器皿依次放入恒温发酵设备内进行热发酵，使益生菌对牛乳中的乳糖和蛋白质进行分解，发酵4.5-5.5h后，将分装盛装器皿取出；
M、将取出的分装盛装器皿放入冷库进行冷藏，并在低温环境中完成包装操作；
N、食用时，可直接打开食用或倒入果酱、白砂糖搅拌后食用。
实施例二：
一种控糖酸奶，由以下重量的原料组成：由以下重量的原料组成：94份的鲜牛乳，5份的L-阿拉伯糖，0.65份的果蔬纤维素，0.25份的白扁豆提取物，0.055份的L-抗坏血酸，0.035份的维生素B1，0.004份的大豆卵磷脂，0.006份的益生菌，其中益生菌的成分配比：3份的保加利亚乳杆菌、1份的嗜热链球菌、1份的嗜酸乳杆菌、1份的双歧杆菌。
本发明还提供一种用于制备上述控糖酸奶的生产工艺，包括如下步骤：
A、按上述重量配比称取原料；
B、将鲜牛乳倒入消过毒的锅中，按照公知工艺进行巴氏消毒；
C、消毒后的牛乳在无菌环境中静置放凉后，将其他配料及其益生菌倒入牛乳中并搅拌均匀；
D、将发酵用的发酵罐进行消毒，将搅拌均匀的牛乳按照公知工艺灌装入消过毒的发酵罐内，并进行密封；
E、发酵罐内部的加热设备对牛乳进行恒温加热，使益生菌对牛乳中的乳糖和蛋白质进行分解，发酵4.5-5.5h后，关闭加热器，完成发酵操作；
F、对发酵后的酸奶按照公知工艺进行分装，将分装后的酸奶放入冷库进行冷藏，并进行低温运输或售卖；
G、食用时，可直接打开食用或倒入果酱、白砂糖搅拌后食用。
以上显示和描述了本发明的基本原理、主要特征和优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。
Claims (9)
1.一种控糖酸奶，其特征在于：由以下重量的原料组成：89-96份的鲜牛乳，3-8份的L-阿拉伯糖，0.4-0.9份的果蔬纤维素，0.1-0.5份的白扁豆提取物，0.02-0.07份的L-抗坏血酸，0.01-0.05份的维生素B1，0.0025-0.007份的大豆卵磷脂，0.0045-0.008份的益生菌，其中益生菌包括：保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌、双歧杆菌。
2.根据权利要求1所述的一种控糖酸奶，其特征在于：由以下重量的原料组成：94份的鲜牛乳，5份的L-阿拉伯糖，0.65份的果蔬纤维素，0.25份的白扁豆提取物，0.055份的L-抗坏血酸，0.035份的维生素B1，0.004份的大豆卵磷脂，0.006份的益生菌。
3.根据权利要求1所述的一种控糖酸奶，其特征在于：所述益生菌的成分配比：3份的保加利亚乳杆菌、1份的嗜热链球菌、1份的嗜酸乳杆菌、1份的双歧杆菌。
4.根据权利要求1所述的一种控糖酸奶，其特征在于：所述白扁豆提取物由白扁豆果皮、豆仁、花和叶除去杂质后，炒熟后粉碎而成。
5.生产权利要求1或2所述的控糖酸奶的工艺，其特征在于：包括如下步骤：
按上述重量配比称取原料；
将鲜牛乳倒入消过毒的锅中，按照公知工艺进行巴氏消毒；
消毒后的牛乳在无菌环境中静置放凉后，将其他配料及其益生菌倒入牛乳中并搅拌均匀；
将发酵用的分装盛装器皿以及密封盖进行消毒，将搅拌均匀的牛乳按照公知工艺灌装入消过毒的盛装器皿内，并进行密封；
将密封好的分装盛装器皿依次放入恒温发酵设备内进行热发酵，使益生菌对牛乳中的乳糖和蛋白质进行分解，发酵4.5-5.5h后，将分装盛装器皿取出；
将取出的分装盛装器皿放入冷库进行冷藏，并在低温环境中完成包装操作；
食用时，可直接打开食用或倒入果酱、白砂糖搅拌后食用。
6.根据权利要求5所述的一种控糖酸奶的生产工艺，其特征在于：所述步骤D中，发酵时使用的分装盛装器皿为密封杯或密封瓶或密封罐。
7.根据权利要求5所述的一种控糖酸奶的生产工艺，其特征在于：所述步骤E中，使用水浴加热的方式进行恒温加热，保证发酵温度。
8.根据权利要求5所述的一种控糖酸奶的生产工艺，其特征在于：所述步骤E中，所述热发酵的时间为5h。
9.根据权利要求5所述的一种控糖酸奶的生产工艺，其特征在于：所述步骤F中，所述冷藏温度和包装温度为2-5℃。
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