CN110353042A - 一种改善乳酸菌酸奶粉口感与风味的预混组合物 - Google Patents
一种改善乳酸菌酸奶粉口感与风味的预混组合物 Download PDFInfo
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Abstract
本发明涉及一种改善乳酸菌酸奶粉食品口感及风味的预混组合物，采用的技术方案是按以下重量份原料配比：蔗糖和果糖组成的糖粉5‑60份，麦芽糖醇和山梨醇组成的益生元粉1‑40份，罗汉果粉0.01‑5份，该预混组合物可起到改善乳酸菌酸奶粉食品口感及风味作用。
Description
技术领域
本发明属于食品加工领域，具体涉及一种适合工业化生产的用于改善乳酸菌酸奶粉口感与风味的预混组合物及其制备方法。
背景技术
乳酸菌是一类对人类肠道有益的益生菌，对肠内异常发酵、消化不良、肠炎、腹泻和营养不良等消化系统疾病有良好疗效。将乳酸菌接种于鲜牛奶或脱脂牛奶，在发酵成为乳酸菌酸奶过程中，会产生大量的乳酸、丁酸、异丁酸、正反丁烯二酸、六碳脂酸酸及琥珀酸等酸性发酵产物，这些有机酸性发酵产物能使人体肠内pH及Eh下降，造成肠内酸性环境，对肠道致病菌如痢疾杆菌、沙门低菌、金黄色葡萄球菌、大肠杆菌、轮状病毒有拮抗作用。低pH及Eh能促进肠道蠕动，帮助肠道中各种细菌间有益的平衡关系，调整肠道的菌群失调。乳酸和短链脂肪酸还能抑制腐败细菌的生长，从而减少腐败菌产生的毒胺、吲哚、氨、烘臭素、硫化氢等毒性物质。但乳酸菌酸奶保质期很短，加工或食用都不方便，通过喷雾干燥将其制成乳酸菌酸奶粉，乳酸菌代谢产物及菌体均保留其中，不仅具有乳酸菌酸奶的功效作用，营养价值高，易于消化吸收，而且保存期长，方便使用，易于制作其它酸奶食品。但乳酸菌酸奶粉中内含很多酸味很重的乳酸菌发酵产物，这些产物又是乳酸菌酸奶粉的功效活性成分，不能用碱或碱性物质去中和调味。其次在乳酸菌酸奶在发酵和喷雾干燥过程中，会伴随少量特异性嗅味成分产生，使喷雾干燥后的乳酸菌酸奶粉有比较难闻的、令人不怡悦的特异性酸嗅味，使乳酸菌酸奶粉进一步加工为乳酸菌酸奶食品时受到较大的限制。
乳酸菌酸奶粉生产是由鲜牛奶加入乳酸菌发酵、喷雾干燥而成，在发酵过程形成的发酵液PH值为3.8-4.2左右，酸度值与鲜牛奶的浓度呈正相关；鲜牛奶经乳酸菌发酵制备的乳酸菌酸奶粉含有大量乳酸及一定量丁酸(或异丁酸)、乙酸、正反丁烯二酸、六碳脂肪酸、微量丙酸、琥珀酸及微量抗菌多肽等代谢产物；故乳酸菌酸奶粉的气味和口感表现为酸涩、腥腐味明显，较多人群对此口感不易接受，且不适合胃炎、胃溃疡等反酸症状明显的人群食用。
中国专利公开号CN10870013A公开了“一种酸奶粉及其制备方法”，该酸奶粉是在制备原料中加入酪蛋白酸钠，同时对菌株耐热训化；中国专利公开号CN108967539A公开了“一种制备葛根风味复原酸奶粉的新方法”，该发明在奶液中加入葛根，提高营养价值同时减轻喷雾干燥粘壁。中国专利公布号CN108935679A公开了“一种即冲即食酸奶固体饮品及制备方法”，将酸奶粉、麦芽糊精、预糊化淀粉、魔竽粉或食用胶体、果蔬粉、益生菌粉、低聚糖或水溶性膳食纤维混匀，加水冲调制成即冲即饮酸奶固体饮料产品。中国专利公布号CN105163595A公开了“包含粉末状酸粉、全谷物和果实的食物产品”，将酸奶粉末、香料、盐、糖和全燕麦格兰诺拉麦片混合，加入冷奶到干混合物时，所述干混合物在3分钟内水合并形成奶油状、厚实的如酸奶样食品。中国专利公布号CN106804866A公开了“一种香蕉奶昔粉及其制备方法”，将酸奶粉、香蕉粉、白砂糖、蔗糖酯、植脂末、红曲黄色素、羧甲基纤维素钠混匀灭菌后分装，食用时加水冲调即成。以上所述都是将酸奶粉与其它食品配料经过简单混合加工制成各种酸奶食品，加入酸奶粉的酸味和酸嗅味未经有效处理改善，使加工后产品的口感与风味受到影响。所以到目前为止，还没有一种通过改善乳酸菌酸奶粉口感与风味的方法，使处理后的酸奶粉不仅保留酸奶粉的功效作用，还酸甜可口，风味宜人，再经加工成为色香味俱佳的酸奶食品。
发明内容
本发明目的在于提供一种改善乳酸菌酸奶粉口感与风味的预混组合物及其制备方法。通过预制一种组合物，与乳酸菌酸奶粉混匀后，明显改善乳酸菌酸奶粉的口感与风味，再将这种混合物按常规方法加工，即可制成各种酸甜适中、美味可口、风味宜人的乳酸菌酸奶食品。
为实现上述目的而采用的技术方案是，一种改善乳酸菌酸奶粉口感与风味的预混组合物，蔗糖和果糖组成的糖粉5-60份，麦芽糖醇和山梨糖醇组成的益生元粉1-40份，罗汉果粉0.01-5份。
所述的蔗糖和果糖组成的糖粉，其蔗糖和果糖的用量配比为1∶5-5∶1。
所述的由麦芽糖醇和山梨糖醇组成益生元粉，其麦芽糖醇和山梨醇的用量配比为2∶1。
将乳酸菌酸奶粉与预混组合物按用量配比1∶8-2∶1混合，再按常规方法制成乳酸菌酸奶食品。
所述的乳酸菌酸奶粉为鲜牛或脱脂牛奶，接种乳酸菌发酵剂进行发酵、喷雾干燥制成的粉末。
所述的罗汉果粉可用甜味剂替代，所述甜味剂可以是阿斯巴甜、三氯蔗糖、甜菊苷、甘草甜素、AK糖、纽甜、甜蜜素和糖精钠中的一种或几种组合。
所述的预混组合物还可添加风味剂，所述的风味剂是蓝莓粉、草莓粉、甜橙粉、桑椹粉、芒果粉、胡萝卜粉、菠菜粉、全脂奶粉、食用香精香料中的一种或几种组合。
本发明预混组合物中糖粉由蔗糖和果糖组成，蔗糖是一种双糖，它是由1个分子的葡萄糖和1个分子的果糖组成的，其甜味给人以愉悦的感觉，且甜味纯正、稳定、回味良好，蔗糖口感来得慢，去得也慢，在口中甜味要30秒后消失，食品气味释放时，正是蔗糖甜味的峰值区，而被蔗糖甜味所掩盖，如果单独用蔗糖矫味，用量会比较大；果糖中含6个碳原子，是一种单糖，其甜度是蔗糖的1.8倍，以游离状态大量存在于水果的浆汁和蜂蜜中，具有口感好、水果香味、甜度高、升糖指数低以及不易导致龋齿等优点，但果糖的甜味峰值比食品的其它风味出现早，使得果糖在口中的甜味感来得快、消失也快，因此蔗糖和果糖按本发明公开的用量配比混合使用，其矫味的效果优于蔗糖或果糖。
本发明预混组合物中益生元粉由麦芽糖醇和山梨糖醇组成，益生元与乳酸菌酸奶有功效协同作用，能增强乳酸菌酸奶粉的功效作用，山梨糖醇有清凉甜味，有助于改善蔗糖和果糖混合物的风味和口感，但山梨糖醇吸湿性大，按本发明公开的用量配比与麦芽糖醇混合，使混合后的益生元粉既有良好的清凉甜味，又使吸湿性控制在可接受的范围内。
本发明预混组合物中罗汉果粉，是由罗汉果提取制备，罗汉果味甘、性凉，为葫芦科植物罗汉果Siraitia grosvenorii(Swingle)C.Jeffrey exA.M.Lu et Z.Y.Zhang的干燥果实，为卫生部首批公布药食两用名贵中药材，是饮料、糖果行业名贵原料，是蔗糖最佳替代品；罗汉果内含罗汉果甜皂苷、黄酮类化合物，维等物质，其中罗汉果皂苷是一种天然甜味剂，甜度是蔗糖的300倍，加入少量的罗汉果粉，可减少糖粉的用量，便于乳酸菌酸奶粉食品的后续加工，同时罗汉果中的风味成份又有助于掩盖乳酸菌乳酸的不良气味；但罗汉果不能直接加入，按本发明公开的方法先用水提取、浓缩后，在流化床造粒机中，将其浓缩液喷入糖粉和益生元粉的混合粉末中，干燥后粉碎过筛，这样得到预混组合物才能实现本发明的目的。
本发明还提供了一种可改善乳酸菌酸奶粉风味与口感的预混组合物的制备方法，包括以下步骤：
(1)将罗汉果粉碎成10目左右粗粉，加8倍量水浸渍4小时，加热到80℃，保温2小时，滤出提取液，残渣再加4倍量水加热到80℃，保温1小时，滤出提取液，合并二次提取液，减压浓缩到浓缩液与罗汉果粉比为5∶1，低温冷藏24小时，过滤，滤液即为罗汉果提取液；
(2)将糖粉、益生元粉、甜味剂、风味剂分别过100目筛，过筛后混合均匀；
(3)将上述(2)混合粉置流化床造粒机中，先吹风混合5分钟，再喷入预制罗汉果提取液，雾化压力0.3-0.4Mpa，进液速度5-10r/min，引风机频率20-30Hz，进风温度50-80℃，喷完提取液后，吹风干燥30分钟；
(4)将干燥后的物料取出，粉碎，过100筛，即得预混组合物。
本发明的另一目的在于提供一种上述预混组合物在改善乳酸菌酸奶粉食品风味与口感方面的用途。所述的乳酸菌酸奶食品可为但不仅限于乳酸菌酸奶压片糖果、乳酸菌酸奶固体冲调饮品、乳酸菌酸奶果冻、乳酸菌酸奶饮品。
本发明研发与应用过程中，发现获得有益效果为：预混组合物与乳酸菌酸奶粉混匀后，有效改善了乳酸菌酸奶粉的酸味过重、酸嗅气味较重的不足，变成酸甜可口，风味宜人的混合物，再按常规方法进一步加工成为酸甜适中、美味可口、风味宜人的乳酸菌酸奶食品。
本发明改善乳酸菌酸奶粉口感与风味有益效果的产生，是通过一种预混组合物添加到乳酸菌酸奶粉混合后实现的；该预混组合物由糖粉、益生元粉和罗汉果粉组成。
以下将结合具体实施例进一步详细说明本发明，以下实施例只是对本发明要求保护的技术方案的举例说明，并不构成对这些技术方案的任何限制。
具体实施方式：
实施例一：本发明预混组合物制备
(1)将罗汉果粉碎成10目左右粗粉，加8倍量水浸渍4小时，加热到80℃，保温2小时，滤出提取液，残渣再加4倍量水加热到80℃，保温1小时，滤出提取液，合并二次提取液，减压浓缩到浓缩液与罗汉果粉比为5∶1，低温冷藏24小时，过滤，滤液即罗汉果提取液；
(2)将1份蔗糖粉、5份果糖粉、20份麦芽糖醇、10份山梨糖醇分别过100目筛，过筛后混合均匀；
(3)将上述(2)混合粉置流化床造粒机中，先吹风混合5分钟，再喷入5份预制罗汉果提取液，雾化压力0.3Mpa，进液速度5r/min，引风机频率20Hz，进风温度50℃，喷完提取液后，吹风干燥30分钟；
(4)将干燥后的物料取出，粉碎，过100筛，即得预混组合物。
实施例二：本发明预混组合物制备
(1)将罗汉果粉碎成10目左右粗粉，加8倍量水浸渍4小时，加热到80℃，保温2小时，滤出提取液，残渣再加4倍量水加热到80℃，保温1小时，滤出提取液，合并二次提取液，减压浓缩到浓缩液与罗汉果粉比为5∶1，低温冷藏24小时，过滤，滤液即罗汉果提取液；
(2)将5份蔗糖粉、1份果糖粉、22份麦芽糖醇、11份山梨糖醇分别过100目筛，过筛后混合均匀；
(3)将上述(2)混合粉置流化床造粒机中，先吹风混合5分钟，再喷入25份预制罗汉果提取液，雾化压力0.3Mpa，进液速度10r/min，引风机频率20Hz，进风温度80℃，喷完提取液后，吹风干燥30分钟；
(4)将干燥后的物料取出，粉碎，过100筛，即得预混组合物。
实施例三：本发明预混组合物制备
(1)将罗汉果粉碎成10目左右粗粉，加8倍量水浸渍4小时，加热到80℃，保温2小时，滤出提取液，残渣再加4倍量水加热到80℃，保温1小时，滤出提取液，合并二次提取液，减压浓缩到浓缩液与罗汉果粉比为5∶1，低温冷藏24小时，过滤，滤液即罗汉果提取液；
(2)将30份蔗糖粉、10份果糖粉、18份麦芽糖醇、9份山梨糖醇分别过100目筛，过筛后混合均匀；
(3)将上述(2)混合粉置流化床造粒机中，先吹风混合5分钟，再喷入15份预制罗汉果提取液，雾化压力0.4Mpa，进液速度8r/min，引风机频率20Hz，进风温度80℃，喷完提取液后，吹风干燥30分钟；
(4)将干燥后的物料取出，粉碎，过100筛，即得预混组合物。
实施例四：本发明预混组合物制备
(1)将罗汉果粉碎成10目左右粗粉，加8倍量水浸渍4小时，加热到80℃，保温2小时，滤出提取液，残渣再加4倍量水加热到80℃，保温1小时，滤出提取液，合并二次提取液，减压浓缩到浓缩液与罗汉果粉比为5∶1，低温冷藏24小时，过滤，滤液即罗汉果提取液；
(2)将1份蔗糖粉、5份果糖粉、20份麦芽糖醇、10份山梨糖醇、1份阿斯巴甜、1份芒果粉分别过100目筛，过筛后混合均匀；
(3)将上述(2)混合粉置流化床造粒机中，先吹风混合5分钟，再喷入5份预制罗汉果提取液，雾化压力0.3Mpa，进液速度10r/min，引风机频率20Hz，进风温度60℃，喷完提取液后，吹风干燥30分钟；
(4)将干燥后的物料取出，粉碎，过100筛，即得预混组合物。
实施例五：乳酸菌酸奶压片糖果制备
乳酸菌酸奶粉10份与本发明预混组合物30份混匀，过筛，喷加适量蒸馏水造粒，80℃热风干燥，16目筛整粒，加入硬脂酸镁0.4份，混匀，压片，即得乳酸菌酸奶压片糖果。
实施例六：乳酸菌酸奶果冻制备
(1)乳酸菌酸奶粉5份、预混合物25份、奶粉3份、明胶粉2份、水80份；
(2)预制明胶液：将2份明胶加20份蒸馏水常温预先浸泡4小时后，再加入30份蒸馏水搅拌均匀，加热使完全溶解，保温备用；
(3)将乳酸菌酸奶粉、本发明预混组合物混匀，再加入奶粉混匀，加入20份蒸馏水调成稠糊状，搅匀使全部成糊后，慢慢加入预制明胶液，搅匀，再慢慢加入剩余的蒸馏水，搅匀后趁热浇注入果冻模具中，封盖，冷却后，内容物凝固，即得乳酸菌酸奶果冻。
实施例七：蓝莓乳酸菌酸奶固体冲调饮品
乳酸菌酸奶粉15份与本发明预混组合物10份混匀，再加入冻干蓝莓粉1份、牛奶香精0.01份混匀，分装，即得蓝莓乳酸菌酸奶固体冲调饮品。
Claims (10)
1.一种改善乳酸菌酸奶粉口感与风味的预混组合物，其特征在于由以下重量份的原料制成：蔗糖和果糖组成的糖粉5-60份，麦芽糖醇和山梨糖醇组成的益生元粉1-40份，罗汉果粉0.01-5份。
2.根据权利要求1所述的预混组合物，其特征在于所述的蔗糖和果糖组成的糖粉，其蔗糖和果糖的用量配比为1∶5-5∶1。
3.根据权利要求1所述的预混组合物，其特征在于所述的由麦芽糖醇和山梨糖醇组成益生元粉，其麦芽糖醇和山梨糖醇的用量配比为2∶1。
4.根据权利要求1所述的预混组合物，其特征在于乳酸菌酸奶粉与预混组合物按用量配比1∶8-2∶1混合，再按常规方法制成乳酸菌酸奶食品。
5.根据权利要求4所述乳酸菌酸奶食品，其特征在于所述的乳酸菌酸奶粉为鲜牛或脱脂牛奶，接种乳酸菌发酵剂进行发酵、喷雾干燥制成的粉末。
6.根据权利要求1所述的预混组合物，其特征在于，所述的罗汉果粉可用甜味剂替代，所述甜味剂可以是阿斯巴甜、三氯蔗糖、甜菊苷、甘草甜素、AK糖、纽甜、甜蜜素和糖精钠中的一种或几种组合。
7.根据权利要求1所述的预混组合物，其特征在于所述的预混组合物还可添加风味剂，所述的风味剂是蓝莓粉、草莓粉、甜橙粉、桑椹粉、芒果粉、胡萝卜粉、菠菜粉、全脂奶粉、食用香精香料中的一种或几种组合。
8.根据权利要求1-3所述预混组合物的制备方法，其特征在于：
(1)将罗汉果粉碎成10目左右粗粉，加8倍量水浸渍4小时，加热到80℃，保温2小时，滤出提取液，残渣再加4倍量水加热到80℃，保温1小时，滤出提取液，合并二次提取液，减压浓缩到浓缩液与罗汉果粉比为5∶1，低温冷藏24小时，过滤，滤液即为罗汉果提取液；
(2)将糖粉、益生元粉、甜味剂、风味剂分别过100目筛，过筛后混合均匀；
(3)将上述(2)混合粉置流化床造粒机中，先吹风混合5分钟，再喷入预制罗汉果提取液，雾化压力0.3-0.4Mpa，进液速度5-10r/min，引风机频率20-30Hz，进风温度50-80℃，喷完提取液后，吹风干燥30分钟；
(4)将干燥后的物料取出，粉碎，过100筛，即得预混组合物。
9.根据权利要求1-8所述的预制组合物用于改善乳酸菌酸奶粉食品口感与风味的用途。
10.根据权利要求1-8所述的用途，其特征在于所述的乳酸菌酸奶食品可为但不仅限于乳酸菌酸奶压片糖果、乳酸菌酸奶固体冲调饮品、乳酸菌酸奶果冻、乳酸菌酸奶饮料。
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