CN110432325A - 一种凝固型酸奶及其制备方法 - Google Patents
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Abstract
本发明公开了一种凝固型酸奶及其制备方法,属于乳制品加工技术领域。本发明的凝固型酸奶,由如下重量份的原料制成:生牛乳90‑100份,蔗糖5‑8份,山楂叶多糖0.03‑0.09份,γ‑聚谷氨酸0.01‑0.03份,发酵剂0.1‑0.5份。本发明凝固型酸奶的制备方法,包括原料混合、发酵和后熟。本发明制备得到的凝固型酸奶乳酸菌活菌数高、持水力好、DPPH自由基清除能力强、粒径小、稳定性好、感官评分高。
Description
技术领域
本发明涉及乳制品加工技术领域,更具体的说是涉及一种含有山楂叶多糖和γ-聚谷氨酸的凝固型酸奶及其制备方法。
背景技术
山楂叶是蔷薇科山楂属植物的叶子,山楂叶在我国多用来泡茶饮用,具有强心、清肝消火、降血脂、降血压、减肥等功效。现代研究表明山楂叶富含黄酮类、多糖类、三萜类、微量元素等多种活性成分,有理气通脉、化浊降脂、抗菌消炎等功效。山楂叶多糖是一种多聚果糖,多糖作为山楂叶主要的有效活性成分之一,其具有降血压、降血脂和抗氧化等活性功能。但是目前国内大多数对山楂叶多糖的研究集中在提取工艺方面,而山楂叶多糖作为一种具有优异生理活性的功能保健品原料,将在功能食品的开发领域具有广阔的应用前景。
γ-聚谷氨酸(γ-Polyglutamic acid,γ-PGA)是一种水溶性,由L-谷氨酸和D-谷氨酸聚合形成的阳离子聚合物。无味、不含毒性、具有增稠、凝胶、乳化、成膜和粘接等活性功能,目前已经被广泛的应用于食品加工中。此外,γ-聚谷氨酸还具有促进矿物质元素吸收的生理功能,同时对于矿物质元素引起的不良风味还具有一定的掩盖作用。酸奶在生产和销售的过程中,由于凝乳不结实等因素会导致酸奶制品的品质下降。为了提高酸奶的稳定性一般会添加如果胶、黄原胶等稳定剂,但是通常添加量较多时才能达到较好的效果,而过量的添加会导致酸奶的口味变差。
酸奶以其特有的风味、丰富的营养物质和较高的保健功能深受广大消费者的喜爱。目前市面上销售的酸奶多将水果、谷物或者益生菌等添加其中,增加酸奶的营养保健功能,而将山楂叶多糖和γ-聚谷氨酸添加于酸奶中制作具有一定保健功能的凝固型酸奶未见相关报道。
因此,提供一种含有山楂叶多糖和γ-聚谷氨酸的凝固型酸奶及其制备方法是本领域技术人员亟需解决的问题。
发明内容
有鉴于此,本发明提供了一种含有山楂叶多糖和γ-聚谷氨酸的凝固型酸奶及其制备方法,将山楂叶多糖和γ-聚谷氨酸添加于酸奶中,制备方法简单易行,有效提高了酸奶的品质及抗氧化活性,增加了酸奶产品的多样性,同时解决了凝固型酸奶生产中凝乳不结实的技术问题。
为了实现上述目的,本发明采用如下技术方案:
一种凝固型酸奶,由如下重量份的原料制成:生牛乳90-100份,蔗糖5-8份,山楂叶多糖0.03-0.09份,γ-聚谷氨酸(白色粉末状,分子量700000Da)0.01-0.03份,发酵剂0.1-0.5份。
进一步,所述山楂叶多糖的提取纯度为70.28%。
进一步,一种凝固型酸奶的制备方法,具体步骤如下:
(1)将90-100份生牛乳预热到60-65℃,分别加入5-8份蔗糖,0.03-0.09份山楂叶多糖,0.01-0.03份γ-聚谷氨酸,混合均匀;在18-25MPa条件下均质,在85-95℃下灭菌10min,获得混合原料;
(2)将步骤(1)获得的混合原料冷却到45℃,接种0.1-0.5份发酵剂,搅拌均匀;
(3)将步骤(2)接种发酵剂后的混合原料在40-42℃条件下静置发酵6-8h;
(4)将步骤(3)发酵后的混合原料在4℃条件下后熟8-12h,获得凝固型酸奶。
进一步,所述发酵剂由植物乳杆菌(CGMCC 10686)和鼠李糖乳杆菌(ATCC 53103)按1:1的比例组成;所述植物乳杆菌的菌种浓度为4.56×108,所述鼠李糖乳杆菌的菌种浓度为8.23×108。
进一步,所述山楂叶多糖的制备方法如下:选取新鲜的山楂叶洗净烘干后粉碎,取山楂叶干粉进行热水浸提,提取条件:温度80-90℃、料液比30-40g/L、提取时间3-4h;浸提结束后4000rpm/min离心20min,收集上清液;上清液中加入3倍体积无水乙醇,4℃条件下醇沉12-18h,5000rpm/min离心10min,得沉淀物;用蒸馏水复溶沉淀后,真空冷冻干燥得到提取纯度为70.28%的山楂叶多糖。
γ-聚谷氨酸作为一种稳定剂少量添加于酸奶中,能改善酸奶的稳定性。
植物乳杆菌和鼠李糖乳杆菌是肠道益生菌,对人体具有多种保健功能,是目前食品工业中允许使用的益生菌种。采用这两种益生菌进行发酵,可以获得风味和组织状态俱佳的发酵乳制品,且添加山楂叶多糖和γ-聚谷氨酸后,可有效提高益生菌的活菌数,活菌数可达到109CFU/mL以上。
经由上述的技术方案可知,与现有技术相比,本发明公开提供了一种凝固型酸奶及其制备方法,利用山楂叶提取山楂叶多糖,为废弃山楂叶的开发利用提供新途径,提高了山楂叶的利用价值;提取自山楂叶的山楂叶多糖,为纯天然物质,具有良好的生理保健活性;山楂叶多糖应用在酸奶中可以有效改善酸奶的感官品质、持水力以及质构特性;酸奶中乳酸菌的活菌数显著增加并提高其抗氧化活性,且不影响酸奶的口感。本发明将γ-聚谷氨酸添加于酸奶中可以起到增稠的作用,增加酸奶中氨基酸数量;同时通过原料的复配,可以在极小的γ-聚谷氨酸的添加量条件下有效的提高酸奶的稳定性,改善酸奶凝乳不结实的问题。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案,下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍,显而易见地,下面描述中的附图仅仅是本发明的实施例,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据提供的附图获得其他的附图。
图1附图为本发明实施例1~6与对比例之间酸奶持水力比较结果;
图2附图为本发明实施例1~6与对比例之间酸奶Zeta电位比较结果;
图3附图为本发明实施例1~6与对比例之间酸奶抗氧化能力比较结果;
图4附图为本发明实施例1~6与对比例之间酸奶粒径比较结果。
具体实施方式
下面将结合本发明实施例中的附图,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。基于本发明中的实施例,本领域普通技术人员在没有做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。
植物乳杆菌购自CGMCC,保藏编号为CGMCC 10686;鼠李糖乳杆菌购自ATCC,保藏编号为ATCC 53103。
实施例1
一种含有山楂叶多糖和γ-聚谷氨酸的凝固型酸奶的制备方法,具体步骤如下:
(1)将92份生牛乳预热至65-68℃,分别加入0.03份山楂叶多糖、0.01份γ-聚谷氨酸和6份蔗糖,混合均匀后,在18-20MPa条件下均质;85℃灭菌10min,得到混合原料;
(2)在上述混合料中添加0.2份发酵剂(植物乳杆菌和鼠李糖乳杆菌比例为1:1,植物乳杆菌的菌种浓度为4.56×108,鼠李糖乳杆菌的菌种浓度为8.23×108)进行接种;
(3)接种发酵剂后的混合料置于42℃条件下发酵6h;
(4)将发酵所得的酸奶放入4℃条件下冷却后熟24h,获得含有山楂叶多糖和γ-聚谷氨酸的凝固型酸奶。
其中,山楂叶多糖的制备方法为:选取新鲜的山楂叶洗净烘干后粉碎,取山楂叶干粉进行热水浸提,提取条件:温度90℃、料液比40g/L、提取时间4h;浸提结束后4000rpm/min离心20min,收集上清液;上清液中加入3倍体积无水乙醇醇沉,4℃放置12h,5000rpm/min离心10min,得沉淀物;用蒸馏水复溶沉淀后,真空冷冻干燥得到提取纯度为70.28%的山楂叶多糖。
实施例2
实施例2与实施例1不同之处在于,山楂叶多糖和γ-聚谷氨酸的添加量与实施例1不同,其余步骤与实施例1相同。实施例2中步骤(1):山楂叶多糖0.06份,γ-聚谷氨酸0.02份。
实施例3
实施例3与实施例1不同之处在于,山楂叶多糖和γ-聚谷氨酸添加量与实施例1不同,其余步骤与实施例1相同。实施例3中步骤(1):山楂叶多糖0.09份,γ-聚谷氨酸0.03份。
实施例4
实施例4与实施例1不同之处在于,山楂叶多糖和γ-聚谷氨酸的添加量与实施例1不同,其余步骤与实施例1相同。实施例4中步骤(1):山楂叶多糖0.03份,γ-聚谷氨酸0.02份。
实施例5
实施例5与实施例1不同之处在于,山楂叶多糖的添加量与实施例1不同,其余步骤与实施例1相同。实施例5中步骤(1):山楂叶多糖0.06份,γ-聚谷氨酸0.01份。
实施例6
实施例6与实施例1不同之处在于,山楂叶多糖的添加量与实施例1不同,其余步骤与实施例1相同。实施例6中步骤(1):山楂叶多糖0.09份,γ-聚谷氨酸0.02份。
对比例
一种酸奶的制备方法:
(1)将92份生牛乳预热至65-68℃,加入6份白砂糖混合后均匀后,在18-20MPa条件下均质;85℃灭菌10min,得到混合原料;
(2)在上述混合料中添加0.2份发酵剂(植物乳杆菌和鼠李糖乳杆菌比例为1:1,植物乳杆菌的菌种浓度为4.56×108,鼠李糖乳杆菌的菌种浓度为8.23×108)进行接种;
(3)接种发酵剂后的混合料置于42℃条件下发酵6h;
(4)将发酵所得的酸奶放入4℃条件下冷却后熟24h,获得酸奶。
效果评价
(一)乳酸菌活菌数
分别取实施例1-6和对比例后熟24h后的酸奶进行测定。取25g酸奶样品加入到装有225mL灭菌生理盐水的锥形瓶中,制成10-1的均匀稀释液,再吸取其中1mL加入到装有9mL灭菌生理盐水的试管中,制成10-2的均匀稀释液,并依次按照此方法进行倍比稀释。选择10-5、10-6、10-7三个梯度测定,每个梯度取100μL样品稀释液涂布到MRS固体培养基上,培养48h进行计数。平行测定三次。乳酸菌活菌数如表1所示。
表1乳酸菌活菌数量结果
表1结果表明,实施例1-6制备得到的酸奶的乳酸菌活菌数均高于对比例,且实施例3和6的活菌数最高,均达到了109以上;主要因为山楂叶多糖和γ-聚谷氨酸可以作为益生元,促进乳酸菌的生长繁殖,使发酵乳中的营养物质得到充分利用,发酵产生更多的活性物质。发酵乳中添加山楂叶多糖和γ-聚谷氨酸可以有效促进发酵乳中乳酸菌的生长,提高发酵乳中的乳酸菌的数量,对人体具有更好的益生效果。
(二)持水力
分别取实施例1-6和对比例后熟24h后的酸奶进行测定。称取空的50mL离心管质量记为W0,加入10mL酸奶质量记为W1。在3000r/min,4℃的条件下离心10min。静置10min后弃去上清液,称量质量记为W2,平行测定3次取平均值。用公式计算持水力,结果如图1所示。
持水力计算公式:
持水力(%)=(W2-W0)/(W1-W0)×100%
图1结果显示,实施例1-6制备得到的酸奶的持水力均高于对比例,实施例2和例4的持水力较高。结果表明,添加适量的山楂叶多糖能够促进酪蛋白相互作用,且γ-聚谷氨酸的添加提高了乳中蛋白质和总固形物的含量,减少乳清析出,从而使持水力升高。山楂叶多糖和γ-聚谷氨酸可以协同提高酸奶的持水力。
(三)Zeta电位测定
分别取实施例1-6和对比例后熟24h后的酸奶进行测定。取1mL酸奶置于100mL容量瓶中,加蒸馏水搅拌均匀,配置成稀释100倍的样品液待测定。采用胶头滴管将适量的样品置于粒度电位仪的电位凹槽中,运行Zeta电位程序测定。结果见图2。
图2结果显示,实施例1-6制备得到的酸奶的Zeta电位均高于对比例,且实施例2和例4的Zeta电位较高。Zeta电位的绝对值越大,说明酸奶的稳定性越好。
(四)质构测定
采用质构仪选择质地剖面分析(Texture Profile Analysis,TPA)测试模式和P/0.5探头对实施例1-6和对比例后熟24h后的酸奶的凝胶结构进行测定。参数如下:速率分为测前2.0mm/s、测中1.0mm/s和测后2.0mm/s;下压间隔时间为2s;最小触发力:0.3N。每组指标平行测定三次。质构结果见表2。
表2质构结果
表2结果显示:实施例1-6的硬度、咀嚼性和粘性与对比例相比,实施例1-6均高于对比例。硬度、咀嚼性和粘性越大,说明酸奶的凝固状态越好。
(五)DPPH自由基清除能力的测定
分别取实施例1-6和对比例后熟24h后的1g酸奶样品溶解到9ml 95%的无水乙醇中,向2mL样品溶液中加入2mL 0.16mmol/L DPPH(DPPH溶解在95%的乙醇中)溶液,于25℃水浴加热30min后,在517nm测得试样吸光度(Ai)。以2mL蒸馏水代替上述体系中2mL样品测得空白吸光度(A0)。同时以2mL 95%乙醇代替上述体系中2mL DPPH乙醇溶液。测得样品本底吸光度(Aj),其中(Ai)和(Aj)每个样品质量浓度做三个平行,取平均值。按以下公式计算清除率。结果见图3。
清除率(%)=[A0—(Ai-Aj)]/A0×100
图3结果显示:实施例1-6的DPPH自由基清除能力均高于对比例。随着山楂叶多糖浓度的增加,发酵乳的DPPH自由基清除能力不断升高。说明山楂叶多糖中含有供氢物质,因此山楂叶多糖的添加能够提高对DPPH自由基清除能力。虽然山楂叶多糖随着添加量增加可以提高酸奶的抗氧化能力,但多糖不宜过量添加,会影响酸奶的凝乳状态。
(六)粒径测定
分别取实施例1-6和对比例后熟24h后的酸奶进行测定。将样品搅拌均匀后,经适当稀释至澄清透明后静置30min,然后倒入比色皿中采用粒度分析仪进行测定。结果见图4。
图4结果显示:实施例1-6的粒径均小于对比例。粒径越小,说明酸奶的体系稳定性越好。主要因为山楂叶多糖和γ-聚谷氨酸带负电,可以通过静电引力吸附在带正电的酪蛋白表面形成双电子层。由于三种粒子之间强烈的静电引力,导致它们之间的距离变短,因此粒径减小。
(七)感官评价
根据表3所示的评分标准,选取10位有发酵乳感官评定经验的老师和同学(男女各5名)分别根据发酵乳的色泽、组织状态、口感和风味四个方面对加入不同浓度山楂叶多糖和γ-聚谷氨酸发酵乳进行感官评定打分。满分为100分,感官评定的得分为10人打分的平均分值。结果见表4。
表3感官评价评分标准
表4感官评价结果
表4结果显示:对比例1-6的感官评价分数高于对比例,说明添加一定量的山楂叶多糖和γ-聚谷氨酸可改善发酵乳的色泽、组织状态、风味和口感。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (6)
1.一种凝固型酸奶,其特征在于,由如下重量份的原料制成:生牛乳90-100份,蔗糖5-8份,山楂叶多糖0.03-0.09份,γ-聚谷氨酸0.01-0.03份,发酵剂0.1-0.5份。
2.根据权利要求1所述的一种凝固型酸奶,其特征在于,所述山楂叶多糖的提取纯度为70.28%。
3.根据权利要求1所述的一种凝固型酸奶,其特征在于,所述γ-聚谷氨酸的分子量为700000Da。
4.根据权利要求1所述的一种凝固型酸奶的制备方法,其特征在于,具体步骤如下:
(1)将90-100份生牛乳预热到60-65℃,分别加入5-8份蔗糖,0.03-0.09份山楂叶多糖,0.01-0.03份γ-聚谷氨酸,混合均匀;在18-25MPa条件下均质,在85-95℃下灭菌10min,获得混合原料;
(2)将步骤(1)获得的混合原料冷却到45℃,接种0.1-0.5份发酵剂,搅拌均匀;
(3)将步骤(2)接种发酵剂后的混合原料在40-42℃条件下静置发酵6-8h;
(4)将步骤(3)发酵后的混合原料在4℃条件下后熟8-12h,获得凝固型酸奶。
5.根据权利要求4所述的一种凝固型酸奶的制备方法,其特征在于,所述发酵剂由植物乳杆菌和鼠李糖乳杆菌按1:1的比例组成;所述植物乳杆菌的菌种浓度为4.56×108,所述鼠李糖乳杆菌的菌种浓度为8.23×108。
6.根据权利要求4所述的一种凝固型酸奶的制备方法,其特征在于,所述山楂叶多糖的制备方法如下:选取新鲜的山楂叶洗净烘干后粉碎,取山楂叶干粉进行热水浸提,提取条件:温度80-90℃、料液比30-40g/L、提取时间3-4h;浸提结束后4000rpm/min离心20min,收集上清液;上清液中加入3倍体积无水乙醇,4℃条件下醇沉12-18h,5000rpm/min离心10min,得沉淀物;用蒸馏水复溶沉淀后,真空冷冻干燥得到提取纯度为70.28%的山楂叶多糖。
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