CN110403053A - 一种益生菌酸奶冰淇淋及其制备方法 - Google Patents
一种益生菌酸奶冰淇淋及其制备方法 Download PDFInfo
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- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明属于乳制品深加工技术领域,公开了一种益生菌酸奶冰淇淋及其制备方法,包括以下步骤:(1)取发酵用奶液25~50份,益生元0.1~4.0份,脱脂乳粉10~14份,稀奶油6~10份,蔗糖10~20份,复合稳定剂0.1~1份,水50~70份均质混合得到冰淇淋基料,灭菌,降温;(2)向步骤(1)所得的冰淇淋基料中加入复合菌种共同发酵;(3)将步骤(2)得到的发酵好的冰淇淋基料不断搅拌,保温,老化;(4)利用步骤(3)老化后的冰淇淋基料制备冰淇淋,即得益生菌酸奶冰淇淋。本发明益生菌含量可达1.0×1010CFU/g以上。本发明产品既有冰淇淋的柔滑细腻,又有酸奶的酸甜醇香,风味宜人。
Description
技术领域
本发明涉及乳制品深加工技术领域与冷饮技术领域,具体而言涉及一种适于中国人肠道的含益生元的益生菌酸奶冰淇淋及其制备方法。
背景技术
研究表明,益生菌是与人体健康密切相关的重要菌落,在保持消化系统生态平衡和增强人体免疫系统等方面有着重要作用。在一定条件下,益生菌可以作为膳食补充剂,对生物机体有着多种其他菌群无法替代的生理作用。
益生元是一种无生命的食物成分,泛指不易被宿主消化吸收,可以通过改变微生物的生长条件促进有益菌生长的物质,包括低聚果糖、水苏糖、低聚异麦芽糖、低聚半乳糖、低聚乳果糖、低聚木糖等。国内外研究表明,益生元作为可溶性膳食纤维具有增加双歧杆菌等有益菌、抑制腐败菌的生长、调节肠道菌群、增强免疫力、促进矿物质吸收的作用,并且对结肠癌、炎症性肠道疾病和急性感染具有治疗与调节作用。益生元的这些独特的功能特性,为功能性乳制品的开拓创新提供了新的原料,具有很大的市场潜力。
早在上世纪90年代初期,欧美国家就经历了酸奶冰淇淋的异军突起,其产业一直发展至今。在国内,酸奶冰淇淋曾一度成为未曾开发的需求痒点。终于随着中国众多消费者对乳品行业中酸奶类产品接受度的日益增强,在2016年的冷饮新品开发计划中,有一定市场基础的厂家几乎都将酸奶冰淇淋纳入了开发计划。
现今,酸奶冰淇淋仍在发展,而真正投入市场的酸奶冰淇淋较少、产品的稳定性较差和加工工艺的不成熟导致酸奶冰淇淋依然是中国市场的一大需求痛点。此外,前三季度国内乳制品产销量保持同比0.2%连续增长,可见酸奶冰淇淋拥有很广阔的发展前景。
益生菌酸奶冰淇淋可兼具冰淇淋的清凉口感与酸奶的独特风味,同时拥有更为丰富的营养价值和保健功效。因而如何研制适合中国人肠道的发酵乳,制作新型健康冰淇淋已成为时下的需求痒点。这种新型健康冷饮的推出,相信会受到更多消费者的青睐。
发明内容
为解决市场上现有活益生菌酸奶冰淇淋缺乏的问题,本发明提供了一种原料易得、制备方法简单、酸甜醇香、口感独特、营养丰富的含益生元的益生菌酸奶冰淇淋及其制备方法。
本发明目的通过以下技术方案实现:
一种益生菌酸奶冰淇淋的制备方法,包括以下步骤:
(1)按重量份计,取发酵用奶液25~50份,益生元0.1~4.0份,脱脂乳粉10~14份,稀奶油6~10份,蔗糖10~20份,复合稳定剂0.1~1份,水50~70份均质混合得到冰淇淋基料,灭菌,降温;
(2)向步骤(1)所得的冰淇淋基料中加入复合菌种共同发酵;
(3)将步骤(2)得到的发酵好的冰淇淋基料不断搅拌,保温,老化;
(4)利用步骤(3)老化后的冰淇淋基料制备冰淇淋,即得益生菌酸奶冰淇淋。
优选地,所述益生元为低聚果糖、水苏糖、低聚异麦芽糖、低聚半乳糖、低聚乳果糖、低聚木糖中的一种或两种以上。
优选地,所述复合菌种为菌种A、B按接种比例10:1~1:10混合;
菌种A:嗜热链球菌(Streptococcus thermophilus)、乳链球(Streptococcuslactis)和乳酸乳球菌(Lactococcus lactis)、粪肠球菌(Enterococcus faecalis)中的任意一种或两种以上;
菌种B:双歧杆菌(Bifidobacterium)、嗜酸乳杆菌(Lactobacillus acidophilus)和植物乳杆菌(Lactobacillus plantarum)、鼠李糖乳杆菌(Lactobacillus rhamnosus)、德氏乳杆菌(Lactobacillus delbrueckii)、干酪乳杆菌(Lactobacillus casei)中的任意一种或两种以上。
优选地,所述发酵用奶液由80~90重量份鲜奶和10~20重量份蔗糖按比例配制而成;或80~90重量份全脂奶粉的复原奶和10~20重量份蔗糖按比例配制而成;或80~90重量份脱脂奶粉和稀奶油的复原奶和10~20重量份蔗糖按比例配制而成。
优选地,步骤(1)所述均质条件为60℃、20MPa;所述降温至37~45℃;所述灭菌条件为于80℃下灭菌30min。
优选地,步骤(2)所述复合菌种的接种量为109~1010CFU·L-1;所述发酵温度为37~45℃,发酵时间8~10h。
优选地,步骤(3)保温温度为2~5℃;所述老化时间为4-8h。
优选地,所述复合菌种为嗜热链球菌DMST-H2,保藏编号GDMCC NO.60642与德氏乳杆菌DMLD-H1,保藏编号GDMCC NO.60645的混合,且嗜热链球菌与德氏乳杆菌之比为5:1。
优选地,步骤(4)冰淇淋的制备:将步骤(3)所得冰淇淋基料保持-4~0℃恒定,装入冰淇淋机,充入空气,增大体积,包装即得所述含益生元的益生菌酸奶冰淇淋。
所述复合稳定剂为冰牡丹SE 709 VEG-CN。
上述方法制备的益生菌酸奶冰淇淋,其特征在于,所述冰淇淋的益生菌含量为1.0×1010~2.6×1010CFU/g。
本发明的有益效果是:
(1)发明采用的益生元为可溶性膳食纤维,对双歧杆菌、乳酸菌等益生菌有选择性增殖作用,能够有效提高益生菌酸奶冰激淋的益生菌数,在冰淇淋中性质稳定,能耐受冰淇淋的贮存条件,不影响冰淇淋的保质期。本发明利用中国特色菌种发酵增殖酸奶,最终产品为含有益生元及活益生菌的酸奶冰淇淋。该产品更适合于中国人肠道,有利于改善肠道环境,平衡肠道菌群,缓解慢性病。产品既有冰淇淋的柔滑细腻,又有酸奶的酸甜醇香,风味宜人。
(2)相比于未添加益生元的酸奶冰淇淋,本发明的含益生元的酸奶冰淇淋具有良好的抗融性、黏度,含有丰富的蛋白质;益生菌活菌数明显高于未添加益生元的酸奶冰淇淋,益生菌含量可达1.0×1010~2.6×1010CFU/g;在具有冰淇淋口感的同时有着更加浓郁醇香的酸奶口味,其乳脂质量分数、感官要求、理化指标等都符合GB/T 31114-2014的要求。
(3)本发明所用原料丰富,发酵奶液可以由以下配方按比例配制而成:鲜奶与蔗糖;全脂奶粉的复原乳与蔗糖;脱脂奶粉与稀奶油与蔗糖。益生元可以从多种膳食纤维中选择一种或两种。复合发酵菌也可以进行多种发酵菌的复配。
(4)本发明生产工艺简单、容易控制,且在工艺流程上有效降低了被污染的可能性,保证了益生菌的安全性和活性。含益生元的益生菌酸奶冰淇淋口感细腻润滑,酸甜醇香,质构良好,粘稠度良好,没有明显冰晶。
具体实施方式
下面结合具体实施例对本发明作进一步的说明,本发明的含益生元的益生菌酸奶冰淇淋可以按照现有的含益生菌酸奶冰淇淋的加工方法加工,也可选用本发明提供的方法进行加工。
实施例1
一种适于中国人肠道的含益生元的益生菌酸奶冰淇淋的制备配方如下:本发明的发酵用基料配方包括:低聚果糖1份,脱脂奶粉8份,稀奶油10份,蔗糖12份,复合稳定剂(冰牡丹SE 709 VEG-CN)0.55份,复合发酵菌接种量在1010CFU·L-1,68.45份纯净水。
本发明采用的复合菌种为嗜热链球菌(DMST-H2,保藏编号GDMCC NO.60642)与德氏乳杆菌(DMLD-H1,保藏编号GDMCC NO.60645)的混合,且嗜热链球菌与德氏乳杆菌之比为5:1;
(1)配料:按比例取发酵用奶液、益生元、脱脂奶粉、稀奶油、蔗糖、复合稳定剂(709),均质混合得到冰淇淋基料,灭菌,降温,备用;
(2)冰淇淋基料发酵:向步骤(1)所得的冰淇淋基料加入复合发酵菌,在42℃下发酵10h,备用;
(3)冰淇淋基料的老化:将步骤(2)得到的发酵好的冰淇淋基料不断搅拌,在4℃下保温,老化8h,备用;
(4)冰淇淋的制备:将步骤(3)所得冰淇淋基料保持恒定0℃的低温,装入冰淇淋机,充入空气,增大体积,包装即得所述含益生元的益生菌酸奶冰淇淋。
实施例2
一种适于中国人肠道的含益生元的益生菌酸奶冰淇淋的制备配方如下:本发明的发酵用基料配方包括:低聚果糖2份,脱脂奶粉8份,稀奶油10份,蔗糖12份,复合稳定剂(709)0.55份,复合发酵菌接种量在1010CFU·L-1,67.45份纯净水。
本发明采用的复合菌种为嗜热链球菌(DMST-H2,保藏编号GDMCC NO.60642)与德氏乳杆菌(DMLD-H1,保藏编号GDMCC NO.60645)的混合,且嗜热链球菌与德氏嗜酸乳杆菌之比为5:1;
(1)配料:按比例取发酵用奶液、益生元、脱脂奶粉、稀奶油、蔗糖、复合稳定剂(709),均质混合得到冰淇淋基料,灭菌,降温,备用;
(2)冰淇淋基料发酵:向步骤(1)所得的冰淇淋基料加入复合发酵菌,在42℃下发酵10h,备用;
(3)冰淇淋基料的老化:将步骤(2)得到的发酵好的冰淇淋基料不断搅拌,在4℃下保温,老化8h,备用;
(4)冰淇淋的制备:将步骤(3)所得冰淇淋基料保持恒定0℃的低温,装入冰淇淋机,充入空气,增大体积,包装即得所述含益生元的益生菌酸奶冰淇淋。
实施例3
一种适于中国人肠道的含益生元的益生菌酸奶冰淇淋的制备配方如下:本发明的发酵用基料配方包括:水苏糖1份,脱脂奶粉8份,稀奶油10份,蔗糖12份,复合稳定剂(709)0.55份,复合发酵菌接种量在1010CFU·L-1,68.45份纯净水。
本发明采用的复合菌种为嗜热链球菌(DMST-H2,保藏编号GDMCC NO.60642)与德氏乳杆菌(DMLD-H1,保藏编号GDMCC NO.60645)的混合,且嗜热链球菌与德氏乳杆菌之比为5:1;
(1)配料:按比例取发酵用奶液、益生元、脱脂奶粉、稀奶油、蔗糖、复合稳定剂(709),均质混合得到冰淇淋基料,灭菌,降温,备用;
(2)冰淇淋基料发酵:向步骤(1)所得的冰淇淋基料加入复合发酵菌,在42℃下发酵10h,备用;
(3)冰淇淋基料的老化:将步骤(2)得到的发酵好的冰淇淋基料不断搅拌,在4℃下保温,老化8h,备用;
(4)冰淇淋的制备:将步骤(3)所得冰淇淋基料保持恒定0℃的低温,装入冰淇淋机,充入空气,增大体积,包装即得所述含益生元的益生菌酸奶冰淇淋。
实施例4
一种适于中国人肠道的含益生元的益生菌酸奶冰淇淋的制备配方如下:本发明的发酵用基料配方包括:水苏糖2份,脱脂奶粉8份,稀奶油10份,蔗糖12份,复合稳定剂(709)0.55份,复合发酵菌接种量在1010CFU·L-1,67.45份纯净水。
本发明采用的复合菌种为嗜热链球菌(DMST-H2,保藏编号GDMCC NO.60642)与德氏乳杆菌(DMLD-H1,保藏编号GDMCC NO.60645)的混合,且嗜热链球菌与德氏乳杆菌之比为5:1;
(1)配料:按比例取发酵用奶液、益生元、脱脂奶粉、稀奶油、蔗糖、复合稳定剂(709),均质混合得到冰淇淋基料,灭菌,降温,备用;
(2)冰淇淋基料发酵:向步骤(1)所得的冰淇淋基料加入复合发酵菌,在42℃下发酵10h,备用;
(3)冰淇淋基料的老化:将步骤(2)得到的发酵好的冰淇淋基料不断搅拌,在4℃下保温,老化8h,备用;
(4)冰淇淋的制备:将步骤(3)所得冰淇淋基料保持恒定0℃的低温,装入冰淇淋机,充入空气,增大体积,包装即得所述含益生元的益生菌酸奶冰淇淋。
对比例1
一种适于中国人肠道的含益生元的益生菌酸奶冰淇淋的制备配方如下:本发明的发酵用奶液配方包括:脱脂奶粉8份,稀奶油10份,蔗糖12份,复合稳定剂(709)0.55份,复合发酵菌接种量在1010CFU·L-1,69.45份纯净水。
本发明采用的复合菌种为嗜热链球菌(DMST-H2,保藏编号GDMCC NO.60642)与德氏乳杆菌(DMLD-H1,保藏编号GDMCC NO.60645)的混合,且嗜热链球菌与德氏乳杆菌之比为5:1;
(1)配料:按比例取发酵用奶液、益生元、脱脂奶粉、稀奶油、蔗糖、复合稳定剂(709),均质混合得到冰淇淋基料,灭菌,降温,备用;
(2)冰淇淋基料发酵:向步骤(1)所得的冰淇淋基料加入复合发酵菌,发酵,备用;
(3)冰淇淋基料的老化:将步骤(2)得到的发酵好的冰淇淋基料不断搅拌,保温,老化,备用;
(4)冰淇淋的制备:将步骤(3)所得冰淇淋基料保持恒定低温,装入冰淇淋机,充入空气,增大体积,包装即得所述含益生元的益生菌酸奶冰淇淋。
本发明含益生元的益生菌酸奶冰淇淋与对比例1的雪糕的性能参数如下:
Claims (10)
1.一种益生菌酸奶冰淇淋的制备方法,其特征在于,包括以下步骤:
(1)按重量份计,取发酵用奶液25~50份,益生元0.1~4.0份,脱脂乳粉10~14份,稀奶油6~10份,蔗糖10~20份,复合稳定剂0.1~1份,水50~70份均质混合得到冰淇淋基料,灭菌,降温;
(2)向步骤(1)所得的冰淇淋基料中加入复合菌种共同发酵;
(3)将步骤(2)得到的发酵好的冰淇淋基料不断搅拌,保温,老化;
(4)利用步骤(3)老化后的冰淇淋基料制备冰淇淋,即得益生菌酸奶冰淇淋。
2.根据权利要求1所述的方法,其特征在于,所述益生元为低聚果糖、水苏糖、低聚异麦芽糖、低聚半乳糖、低聚乳果糖、低聚木糖中的一种或两种以上。
3.根据权利要求1所述的方法,其特征在于,所述复合菌种为菌种A、B按接种比例10:1~1:10混合;
菌种A:嗜热链球菌(Streptococcus thermophilus)、乳链球(Streptococcus lactis)和乳酸乳球菌(Lactococcus lactis)、粪肠球菌(Enterococcus faecalis)中的任意一种或两种以上;
菌种B:双歧杆菌(Bifidobacterium)、嗜酸乳杆菌(Lactobacillus acidophilus)和植物乳杆菌(Lactobacillus plantarum)、鼠李糖乳杆菌(Lactobacillus rhamnosus)、德氏乳杆菌(Lactobacillus delbrueckii)、干酪乳杆菌(Lactobacillus casei)中的任意一种或两种以上。
4.根据权利要求1所述的方法,其特征在于,所述发酵用奶液由80~90重量份鲜奶和10~20重量份蔗糖按比例配制而成;或80~90重量份全脂奶粉的复原奶和10~20重量份蔗糖按比例配制而成;或80~90重量份脱脂奶粉和稀奶油的复原奶和10~20重量份蔗糖按比例配制而成。
5.根据权利要求1所述的方法,其特征在于,所述复合稳定剂为冰牡丹SE709VEG-CN。
6.根据权利要求1~5任意一项所述的方法,其特征在于,步骤(1)所述均质条件为60℃、20MPa;所述降温至37~45℃;所述灭菌条件为于80℃下灭菌30min。
7.根据权利要求1~5任意一项所述的方法,其特征在于,步骤(2)所述复合菌种的接种量为109~1010CFU·L-1;所述发酵温度为37~45℃,发酵时间8~10h;步骤(3)保温温度为2~5℃;所述老化时间为4-8h。
8.根据权利要求1~5任意一项所述的方法,其特征在于,所述复合菌种为嗜热链球菌DMST-H2,保藏编号GDMCC NO.60642与德氏乳杆菌DMLD-H1,保藏编号GDMCC NO.60645的混合,且嗜热链球菌与德氏乳杆菌之比为5:1。
9.根据权利要求1~5任意一项所述的方法,其特征在于,步骤(4)冰淇淋的制备:将步骤(3)所得冰淇淋基料保持-4~0℃恒定,装入冰淇淋机,充入空气,增大体积,包装即得所述含益生元的益生菌酸奶冰淇淋。
10.权利要求1~9任意一项所述方法制备的益生菌酸奶冰淇淋,其特征在于,所述冰淇淋的益生菌含量为1.0×1010CFU/g以上。
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