CN110881523A - 佛手山药茯苓酸奶及其制备方法 - Google Patents
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Abstract
本发明主要涉及一种佛手山药茯苓酸奶及其制备方法。方法具体为:将茯苓洗净,加水煮至软化,加入2‑5倍牛奶细磨后,用60‑80目不锈钢网过滤制得茯苓浆;将佛手山药经细磨、过滤制成山药浆。按配比将茯苓浆、佛手山药浆、牛奶,酸奶发酵剂混合后加入白砂糖和增稠剂,经过发酵、后熟制备成佛手山药茯苓酸奶。本发明方法简单,制得的佛手山药茯苓酸奶口感香甜,营养丰富,能够有效地祛湿健脾,调理肠胃。
Description
技术领域
本发明主要涉及食品及其制备方法的技术领域,尤其涉及一种佛手山药茯苓酸奶及其制备方法。
背景技术
传统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),经发酵后冷却罐装制得。目前市面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主,更多的是追求口感,但随着人们逐渐追求健康、养生的生活品质,对食品的要求不断提高,现在更趋向于食用保健食品。
佛手山药具有健脾、补肺、固肾、益精等多种功效,且佛手山药汁经保加利亚乳杆菌以及乳酸链球菌的发酵,成分发生改变,制得的酸奶更加易于消化和吸收,营养效果更加趋于完善。佛手山药中不含乳糖,同时佛手山药与酸奶结合具有较强的抗菌活性,能够抑制有害菌的生长,使得有益菌占优势,并且这些有益菌能够产生有机酸、抗生素等物质,合成B族维生素,从而能够促进肠道健康。
茯苓味甘、淡,入药有利水渗湿、益脾和胃、宁心安神之功用,还能增强机体免疫功能、抗肿瘤。茯苓与佛手山药一起服用,能够有效地祛湿健脾,调理肠胃。
发明内容
本发明主要通过加入上述所提及到的两种膳食食材,提供一种兼具口感和保健效果的佛手山药茯苓酸奶及其制备方法,具有祛湿健脾、养胃护胃的保健效果。
为实现上述目的,本发明的技术方案如下:
第一方面,本发明提供一种佛手山药茯苓酸奶,其特征在于:包括以下重量份的原料:牛奶100份、佛手山药浆16—20份、茯苓浆8—10份、发酵剂0.2—0.5份、增稠剂0.02—0.06份、白砂糖8—10份。
作为优选方案,由以下重量份的原料组成:牛奶100份、佛手山药浆20份、茯苓浆10份、发酵剂0.5份、增稠剂0.06份、白砂糖10份。
第二方面,本发明提供一种制备上述的佛手山药茯苓酸奶的方法,其特征在于:包含如下步骤:
(1)挑选没有虫害、完整的茯苓,清洗干净后,加水煮40min至软化,捞起沥干水分,加入2-5倍牛奶细磨,用60-80目不锈钢网过滤得原浆,入保鲜库备用;
(2)挑选新鲜饱满,没有病虫害,没有机械损伤的佛手山药,洗净后煮5-10min,削去外表皮,加入4倍温水细磨,用滤布过滤得原浆,入保鲜库备用;
(3)取奶粉与温水按质量比为1g:5mL的比例溶解,配置牛奶;
(4)将佛手山药浆、茯苓浆与牛奶按如下质量份均匀混合:佛手山药浆16—20份、茯苓浆8—10份、牛奶100份;
(5)向步骤(4)所得混合液中按如下质量份加入白砂糖和增稠剂:白砂糖8—10份、增稠剂0.02—0.06份;在85℃下灭菌20min;
(6)灭菌后待溶液冷却至45℃,接种0.2—0.5质量份的发酵剂;
(7)将步骤(6)所得样品放入40℃恒温箱中发酵6-10h;
(8)发酵完成后在4℃条件下后熟24h,得到所述佛手山药茯苓酸奶。
进一步地,所述增稠剂为琼脂,果胶中的一种。
更进一步地,所述发酵剂为保加利亚乳杆菌、嗜热链球菌、嗜热乳杆菌、植物乳杆菌或干酪乳杆菌中任2种以上混合物。
更进一步地,所述发酵剂中保加利亚乳杆菌、嗜热链球菌、嗜热乳杆菌、植物乳杆菌、干酪乳杆菌的质量比为1:1:1:1:1。
本发明的佛手山药茯苓酸奶主要的功能为:
酸奶中的佛手山药成分本身具有健脾、补肺、固肾等多种功效,与酸奶结合具有较强的抗菌活性,能够抑制有害菌的生长,使得有益菌占优势,并且这些有益菌能够产生有机酸、抗生素等物质,合成B族维生素,从而能够促进肠道健康;茯苓成分有利水渗湿、益脾和胃、宁心安神等功效。佛手山药茯苓酸奶营养丰富,能够有效地祛湿健脾,调理肠胃。
本发明具有如下优点和效果:
(1)本发明以牛奶为主原材料,佛手山药、茯苓等为辅料,科学合理地添加白糖、增稠剂、发酵剂后混合发酵制得,方法简单,增添了产品的功能作用;
(2)本发明通过对佛手山药、茯苓进行适当处理,同时优化比例,不仅减少了佛手山药和茯苓对酸奶色泽的影响,更减轻了佛手山药与茯苓的特殊气味;
(3)本发明的佛手山药茯苓酸奶口感香甜,风味独到,佛手山药、茯苓具有多种功效,能够有效地祛湿健脾,调理肠胃。
具体实施方式
下面结合具体实施例对本发明做进一步详细说明。
实施例1
(1)称取茯苓37.5份,洗净,加水煮40min左右至茯苓软化,沥干水分,加入187.5份牛奶细磨,再用60目不锈钢网过滤得原浆;
(2)称取佛手山药50份,洗净,加水煮5-10min,削去外表皮,加入200份温水细磨,用滤布过滤得原浆;
(3)将16份佛手山药浆、8份茯苓浆与100份牛奶混合均匀;
(4)调配好的混合液采用容积为250ml的玻璃瓶罐装,加入8份白砂糖、0.02份增稠剂,在85℃温度下灭菌20min;
(5)在每瓶佛手山药茯苓牛奶混合液中加入0.2份发酵剂,在40℃的恒温箱中发酵6小时,发酵完成后在冰箱内4℃下后熟24h,得到所述佛手山药茯苓酸奶。
实施例2
(1)称取茯苓47.5份,洗净,加水煮40min左右至茯苓软化,沥干水分,加入237.5份牛奶细磨,再用60目不锈钢网过滤得原浆;
(2)称取佛手山药65份,洗净,加水煮5-10min,削去外表皮,加入260份温水细磨,用滤布过滤得原浆
(3)将18份佛手山药浆、9份茯苓浆与100份牛奶混合均匀
(4)调配好的混合液采用容积为250ml的玻璃瓶罐装,加入9份白砂糖、0.04份增稠剂,在85℃温度下灭菌20min;
(5)在每瓶佛手山药茯苓牛奶混合液中加入0.3份发酵剂,在40℃的恒温箱中发酵8小时,发酵完成后在冰箱内4℃下后熟24h,得到所述佛手山药茯苓酸奶。
实施例3
(1)称取茯苓55.5份,洗净,加水煮40min左右至茯苓软化,沥干水分,加入277.5份牛奶细磨,再用60目不锈钢网过滤得原浆;
(2)称取佛手山药70份,洗净,加水煮5-10min,削去外表皮,加入280份温水细磨,用滤布过滤得原浆
(3)将20份佛手山药浆、10份茯苓浆与100份牛奶混合均匀
(4)调配好的混合液采用容积为250ml的玻璃瓶罐装,加入10份白砂糖、0.06份增稠剂,在85℃温度下灭菌20min;
(5)在每瓶佛手山药茯苓牛奶混合液中加入0.5份发酵剂,在40℃的恒温箱中发酵10小时,发酵完成后在冰箱内4℃下后熟24h,得到所述佛手山药茯苓酸奶。
感官评价
以表1的感官评价为标准,样品随机提供给7人,对以上实施案例进行感官评价,得到如表2所示的感官评价得分。可以看出本方法制得的佛手山药茯苓酸奶感官评价得分较高,是较好的饮品。
表1感官评价标准
表2实施例1、实施例2和3感官评价得分
Claims (7)
1.一种佛手山药茯苓酸奶,其特征在于:包括以下重量份的原料:牛奶100份、佛手山药浆16—20份、茯苓浆8—10份、发酵剂0.2—0.5份、增稠剂0.02—0.06份、白砂糖8—10份。
2.根据权利要求1所述的佛手山药茯苓酸奶,其特征在于:由以下重量份的原料组成:牛奶100份、佛手山药浆20份、茯苓浆10份、发酵剂0.5份、增稠剂0.06份、白砂糖10份。
3.一种制备如权利要求1所述的佛手山药茯苓酸奶的方法,其特征在于:包含如下步骤:
(1)挑选没有虫害、完整的茯苓,清洗干净后,加水煮40min至软化,捞起沥干水分,加入2-5倍牛奶细磨,用60-80目不锈钢网过滤得原浆,入保鲜库备用;
(2)挑选新鲜饱满,没有病虫害,没有机械损伤的佛手山药,洗净后煮5-10min,削去外表皮,加入4倍温水细磨,用滤布过滤得原浆,入保鲜库备用;
(3)取奶粉与温水按质量比为1g:5mL的比例溶解,配置牛奶;
(4)将佛手山药浆、茯苓浆与牛奶按如下质量份均匀混合:佛手山药浆16—20份、茯苓浆8—10份、牛奶100份;
(5)向步骤(4)所得混合液中按如下质量份加入白砂糖和增稠剂:白砂糖8—10份、增稠剂0.02—0.06份;在85℃下灭菌20min;
(6)灭菌后待溶液冷却至45℃,接种0.2—0.5质量份的发酵剂;
(7)将步骤(6)所得样品放入40℃恒温箱中发酵6-10h;
(8)发酵完成后在4℃条件下后熟24h,得到所述佛手山药茯苓酸奶。
4.根据权利要求3所述的佛手山药茯苓酸奶的制备方法,其特征在于:所述增稠剂为琼脂,果胶中的一种。
5.根据权利要求3或4所述的佛手山药茯苓酸奶的制备方法,其特征在于:所述发酵剂为保加利亚乳杆菌、嗜热链球菌、嗜热乳杆菌、植物乳杆菌或干酪乳杆菌中任2种以上混合物。
6.根据权利要求3或4所述的佛手山药茯苓酸奶的制备方法,其特征在于:所述发酵剂中保加利亚乳杆菌、嗜热链球菌、嗜热乳杆菌、植物乳杆菌、干酪乳杆菌的质量比为1:1:1:1:1。
7.根据权利要求5所述的佛手山药茯苓酸奶的制备方法,其特征在于:所述发酵剂中保加利亚乳杆菌、嗜热链球菌、嗜热乳杆菌、植物乳杆菌、干酪乳杆菌的质量比为1:1:1:1:1。
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