CN110881522A - 一种桂花茯苓养胃酸奶的制备工艺 - Google Patents
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Abstract
本发明公开了酸奶技术领域的一种桂花茯苓养胃酸奶,由下列原料组成:乳粉100‑110份,纯净水200‑250份,茯苓多糖3‑5份,桂花多糖7‑8份,白砂糖1‑2份,蔗糖2‑3份,发酵菌种适量,本发明于酸奶中添加了桂花和茯苓的成分,使得酸奶具有了桂花和茯苓本身具有的保健治疗功效,给饮用者的身体健康带来了有益的效果,通过简单的制备的工艺,不影响原有酸奶功效的同时,体验到独特美味的口感,且功效显著,老少皆宜引用。
Description
技术领域
本发明公开了一种桂花茯苓养胃酸奶的制备工艺,具体为酸奶技术领域。
背景技术
酸奶是一种酸甜口味的牛奶饮品,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。
随着酸奶的品种越来越多,人们越来越看重酸奶中是否能够对身体健康带来额外的有益效果,达到养生保健的效果,现有的酸奶已经不能满足人们的需求,为此,我们提出了一种桂花茯苓养胃酸奶的制备工艺投入使用,以解决上述问题。
发明内容
针对上述缺陷,本发明的目的在于提供一种桂花茯苓养胃酸奶的制备工艺,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供一种桂花茯苓养胃酸奶,由下列原料组成:乳粉100-110份,纯净水200-250份,茯苓多糖3-5份,桂花多糖7-8份,白砂糖1-2份,蔗糖2-3份,发酵菌种适量。
一种桂花茯苓养胃酸奶的制备工艺,具体制备步骤如下:
A:乳酸的制备
(1)将乳粉和水按一定比例进行混合,对混合液进行预处理,使得蔗糖添加量保持在6%-9%之间,干物质不低于15%,再进行浓缩过滤;
(2)对原料乳进行预热、均质、杀菌和冷却,预热的温度控制在55-65℃,将原料乳加入至均质机中,在8.5-10.0MPa下均质,在90℃环境在杀菌10min,再将原料乳冷却至40-45℃;
(3)按照常规乳酸菌菌种的制备对乳酸菌菌种进行活化,再对乳酸菌菌种进行接种,接种工序在超净工作台上进行,避免造成菌种污染的问题,接种量为4-6%;
(4)乳酸的发酵,发酵温度为35-45℃,发酵时间为3-4h,直至发酵酸度达到60-70°T停止,发酵过程中保持温度恒定,并保持发酵容器的静置,每45min取样检测;
B:茯苓多糖的制备
(1)称取一定量的茯苓粉末溶于0.5mol/L稀碱液中,在4℃的环境下放置过夜;
(2)滤液以10%的醋酸中和至中性,再加入95%乙醇沉淀,放置冰箱内静置过夜;
(3)对滤液进行离心处理,得到的沉淀物用无水乙醇、丙酮和乙醚洗涤,再置于真空环境中干燥得到茯苓多糖粗品;
(4)于茯苓多糖粗品上提取茯苓菌丝种子,对种子进行活化,扩大培养,并于150r/min、26℃环境中摇瓶培养48h,以6%的接种量接入发酵培养基,得到发酵产物,进行活性炭脱色过滤,并于60-65℃环境下灭菌处理得到产品;
C:桂花多糖的提取
(1)选择新鲜的桂花,除去花托、不合格花瓣以及其异物,清洗干净晒干待用;
(2)将晒干后的桂花干叶粉碎筛选,利用乙醇索氏提取回流至无色,残渣晾干,水浴浸提3.5h,减压过滤,脱蛋白处理,并进行剧烈震荡、静置分离;
(3)对浓缩液通过乙醇沉淀,减压过滤,利用丙酮溶剂洗涤3次,低温保存;
D:将上述原料混合灭菌,加入5%的白砂糖,90℃环境下灭菌10min,再把混合液冷却至40-45℃,接入菌种,在45℃条件下发酵8h,并于2-5℃条件下冷藏24h即可。
与现有技术相比,本发明的有益效果是:本发明于酸奶中添加了桂花和茯苓的成分,桂花是一种天然药材,桂花性温味辛,具有健胃、化痰、生津、散痰、平肝的作用,能治痰多咳嗽、肠风血痢、牙痛口臭、食欲不振、经闭腹痛,茯苓有助于健运脾胃,帮助消化,对于一些腹胀嗳气、食欲不振,包括食后饱胀不适的患者,选用茯苓非常适合,能够利水渗湿,对于一些轻度的水肿或者水湿过重的患者,可以使用茯苓达到治疗目的,还具有宁心安神的作用,通过简单的制备的工艺,不影响原有酸奶功效的同时,体验到独特美味的口感,且功效显著,老少皆宜引用。
具体实施方式
下面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。
本发明提供一种桂花茯苓养胃酸奶,由下列原料组成:乳粉100-110份,纯净水200-250份,茯苓多糖3-5份,桂花多糖7-8份,白砂糖1-2份,蔗糖2-3份,发酵菌种适量。
一种桂花茯苓养胃酸奶的制备工艺,具体制备步骤如下:
A:乳酸的制备
(1)将乳粉和水按一定比例进行混合,对混合液进行预处理,使得蔗糖添加量保持在6%-9%之间,干物质不低于15%,再进行浓缩过滤;
(2)对原料乳进行预热、均质、杀菌和冷却,预热的温度控制在55-65℃,将原料乳加入至均质机中,在8.5-10.0MPa下均质,在90℃环境在杀菌10min,再将原料乳冷却至40-45℃;
(3)按照常规乳酸菌菌种的制备对乳酸菌菌种进行活化,再对乳酸菌菌种进行接种,接种工序在超净工作台上进行,避免造成菌种污染的问题,接种量为4-6%;
(4)乳酸的发酵,发酵温度为35-45℃,发酵时间为3-4h,直至发酵酸度达到60-70°T停止,发酵过程中保持温度恒定,并保持发酵容器的静置,每45min取样检测;
B:茯苓多糖的制备
(1)称取一定量的茯苓粉末溶于0.5mol/L稀碱液中,在4℃的环境下放置过夜;
(2)滤液以10%的醋酸中和至中性,再加入95%乙醇沉淀,放置冰箱内静置过夜;
(3)对滤液进行离心处理,得到的沉淀物用无水乙醇、丙酮和乙醚洗涤,再置于真空环境中干燥得到茯苓多糖粗品;
(4)于茯苓多糖粗品上提取茯苓菌丝种子,对种子进行活化,扩大培养,并于150r/min、26℃环境中摇瓶培养48h,以6%的接种量接入发酵培养基,得到发酵产物,进行活性炭脱色过滤,并于60-65℃环境下灭菌处理得到产品;
C:桂花多糖的提取
(1)选择新鲜的桂花,除去花托、不合格花瓣以及其异物,清洗干净晒干待用;
(2)将晒干后的桂花干叶粉碎筛选,利用乙醇索氏提取回流至无色,残渣晾干,水浴浸提3.5h,减压过滤,脱蛋白处理,并进行剧烈震荡、静置分离;
(3)对浓缩液通过乙醇沉淀,减压过滤,利用丙酮溶剂洗涤3次,低温保存;
D:将上述原料混合灭菌,加入5%的白砂糖,90℃环境下灭菌10min,再把混合液冷却至40-45℃,接入菌种,在45℃条件下发酵8h,并于2-5℃条件下冷藏24h即可。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (2)
1.一种桂花茯苓养胃酸奶,其特征在于,由下列原料组成:乳粉100-110份,纯净水200-250份,茯苓多糖3-5份,桂花多糖7-8份,白砂糖1-2份,蔗糖2-3份,发酵菌种适量。
2.一种桂花茯苓养胃酸奶的制备工艺,其特征在于,具体制备步骤如下:
A:乳酸的制备
将乳粉和水按一定比例进行混合,对混合液进行预处理,使得蔗糖添加量保持在6%-9%之间,干物质不低于15%,再进行浓缩过滤;
对原料乳进行预热、均质、杀菌和冷却,预热的温度控制在55-65℃,将原料乳加入至均质机中,在8.5-10.0MPa下均质,在90℃环境在杀菌10min,再将原料乳冷却至40-45℃;
按照常规乳酸菌菌种的制备对乳酸菌菌种进行活化,再对乳酸菌菌种进行接种,接种工序在超净工作台上进行,避免造成菌种污染的问题,接种量为4-6%;
乳酸的发酵,发酵温度为35-45℃,发酵时间为3-4h,直至发酵酸度达到60-70°T停止,发酵过程中保持温度恒定,并保持发酵容器的静置,每45min取样检测;
B:茯苓多糖的制备
称取一定量的茯苓粉末溶于0.5mol/L稀碱液中,在4℃的环境下放置过夜;
滤液以10%的醋酸中和至中性,再加入95%乙醇沉淀,放置冰箱内静置过夜;
对滤液进行离心处理,得到的沉淀物用无水乙醇、丙酮和乙醚洗涤,再置于真空环境中干燥得到茯苓多糖粗品;
于茯苓多糖粗品上提取茯苓菌丝种子,对种子进行活化,扩大培养,并于150r/min、26℃环境中摇瓶培养48h,以6%的接种量接入发酵培养基,得到发酵产物,进行活性炭脱色过滤,并于60-65℃环境下灭菌处理得到产品;
C:桂花多糖的提取
选择新鲜的桂花,除去花托、不合格花瓣以及其异物,清洗干净晒干待用;
将晒干后的桂花干叶粉碎筛选,利用乙醇索氏提取回流至无色,残渣晾干,水浴浸提3.5h,减压过滤,脱蛋白处理,并进行剧烈震荡、静置分离;
对浓缩液通过乙醇沉淀,减压过滤,利用丙酮溶剂洗涤3次,低温保存;
D:将上述原料混合灭菌,加入5%的白砂糖,90℃环境下灭菌10min,再把混合液冷却至40-45℃,接入菌种,在45℃条件下发酵8h,并于2-5℃条件下冷藏24h即可。
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