CN110973253A - 一种可常温贮存的果料酸奶及其制备方法 - Google Patents
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Abstract
本发明公开了一种可常温贮存的果料酸奶的制备方法,所述制备方法中,制备果料酸奶的原料包括:甜味剂3.5‑6.5%、蛋白粉0.3‑2%、发酵剂0.002‑0.01%、果酱1‑14%,余量为原料乳,上述百分比为各物料占原料总质量的百分比;所述果酱中包括益生菌载体颗粒;所述制备方法按以下步骤进行:(1)原料乳预热,加入甜味剂、蛋白粉,搅拌混合均匀;(2)将步骤(1)中得到的物料均质、杀菌、冷却后得到发酵基质;(3)向发酵基质中加入发酵剂,保温发酵至酸度达到发酵终点,终止发酵;(4)将步骤(3)中得到的物料破乳,杀菌,冷却,在无菌环境下添加果酱,灌装得到最终产品。本发明还公开了一种可常温贮存的果料酸奶。该果料酸奶兼具了活性乳酸菌功效和常温运输、销售的便利。
Description
技术领域
本发明属于发酵乳领域,特别是一种可常温贮存的果料酸奶及其制备方法。
背景技术
近年来,酸奶以其良好的口感与生理功能深受消费者的青睐。酸奶是以牛乳为主要原料,通过乳酸菌发酵而成的食品。由于活菌本身具有益生作用,且发酵过程中产生了许多生理活性物质,因此酸奶不但具备牛奶的全部优点,而且在此基础上又增加了许多有益于人体健康的营养物质、兼顾了发酵制品的所有益处。酸奶是一种具有良好保健功能的食品,它的保健作用主要有:调节胃肠道菌群,改善机体免疫系统,抑制肿瘤,降低胆固醇水平,抑制体内毒素,延缓机体衰老。
然而,由于我国幅原辽阔,各地经济基础和消费习惯存在很大差异,对于食品的销售方式和销售环境也千差万别。尽管活菌型的酸奶需要全程保持冷链,但目前有很多地区要么冷链运输无法达到,产品无法售卖过去;要么在售卖过程中无法保持冷藏环境,时常出现脱冷销售。而现在市售的所有活菌型低温酸奶,如果脱离冷链运输、销售,则很快会口感变酸至无法食用;同时产品乳清严重析出,状态破坏;活菌数也会降到极低、不符合国标对酸奶的要求;除乳酸菌外的其他污染菌增长,产品腐败。因此,限制了活菌酸奶的销售和普及。
目前各大厂商销售火爆的常温酸奶,虽然可以实现全程常温贮存,但产品中没有活性乳酸菌,越来越多的受到消费者的诟病。常温酸奶全部都是通过发酵后的再次杀菌,即将乳酸菌杀灭的方式实现货架期产品状态及酸度的稳定,从而达到常温储藏的目的。这样一来,活性菌种给人体带来的益处不复存在,一些生物活性物质损失,同时在生产工序上增加了生产成本。但鉴于乳酸菌常温下会在产品中不断发酵生长、从而破坏产品的组织状态和酸度,始终没有活菌型酸奶的常温储存或脱冷运输、销售的产品出现。
因鉴于此,特提出此发明。
发明内容
本发明的目的是解决常温下乳酸菌在酸奶中不断生长,致使产品状态、口感变差的技术问题,生产一款可常温贮存、运输、销售的果料酸奶。
本发明提供了一种可常温贮存的果料酸奶的制备方法,所述制备方法中,制备果料酸奶的原料包括:甜味剂3.5-6.5%、蛋白粉0.3-2%、发酵剂0.002-0.01%、果酱1-14%,余量为原料乳,上述百分比为各物料占原料总质量的百分比;且所述果酱中包括益生菌载体颗粒。
其中,原料乳为符合GB 19301-2010《食品安全国家标准-生乳》要求的原料乳。
甜味剂为本领域常规使用的甜味剂,作为一种优选的具体可行的方案,综合成本、获取难度以及使用效果,所述甜味剂选择蔗糖。
原料中蛋白粉为本领域常规的蛋白粉,优选的为乳蛋白粉,更优选为全乳蛋白粉和/或乳清蛋白粉,最佳的为乳蛋白含量70-80%的全乳蛋白粉,所述百分比为质量百分比。
所述发酵剂为本领域常规使用的乳酸菌菌种,优选为嗜热链球菌、嗜酸乳杆菌、保加利亚乳杆菌、植物乳杆菌、干酪乳杆菌、唾液乳杆菌、乳链球菌、鼠李糖乳杆菌、乳酸乳球菌乳酸亚种、乳酸乳球菌乳脂亚种、乳酸乳球菌、双歧杆菌和肠膜明串珠菌中的一种或多种的组合。更优的,本发明中发酵剂选择嗜热链球菌和保加利亚乳杆菌的组合物。
所述果酱为常规的含糖量为30-50%的水果、谷物或混合果酱,益生菌载体颗粒在无菌环境下添加入已杀菌的果酱中。且其中添加的益生菌载体颗粒的量可根据实际需要进行调节。
所述益生菌载体颗粒为乳酸菌菌种经常规包埋手段制成的益生菌载体颗粒。优选的,益生菌载体颗粒的直径为0.05-0.3mm,以便于添加在发酵乳中。益生菌载体颗粒的制备为常规制备工艺:将海藻酸钠、碳酸钙混合液,溶胀后,加入菌悬液,混合均匀后,加入到大豆油中,形成液滴后,加入冰醋酸继续搅拌,然后用水洗涤制成,放置4℃保存。
所述制备方法按以下步骤进行:
(1)原料乳预热,加入甜味剂、蛋白粉,搅拌混合均匀;
(2)将步骤(1)中得到的物料均质、杀菌、冷却后得到发酵基质;
(3)向发酵基质中加入发酵剂,保温发酵至酸度达到发酵终点,终止发酵;
(4)将步骤(3)中得到的物料破乳,杀菌,冷却,在无菌环境下添加果酱,
灌装得到最终产品。
优选的,所述原料中还包括占原料总质量的百分比0-0.3%的增稠剂。
所述增稠剂为本领域常规使用的增稠剂,优选的为变性淀粉、琼脂、果胶、明胶中的一种或多种的混合物,且所述增稠剂在步骤(1)中随蛋白粉同时添加。
优选地,步骤(1)中对原料乳的预热温度为40-50℃,搅拌混合时间为15-30min。对原料乳的预热可以使后续添加的甜味剂、蛋白粉、增稠剂更好的溶解,使物料混合的更加均匀。
优选的,步骤(2)中均质工艺的温度为60-65℃,均质压力为18-25MPa,较佳的为18-20MPa。通过均质可以更好的使原料混合均匀,同时使后续工艺中产品不易出现乳清析出、分层的现象。
杀菌工艺采用加热杀菌方式,杀菌温度为95-135℃,杀菌时间为5-600s。但是应当注意的是,本发明对杀菌工艺采用的具体的杀菌方法不做具体限定,本领域技术人员根据实际需要可选择合适的杀菌方法。
出于简化工艺,降低成本的考虑,步骤(2)中杀菌后的冷却温度与步骤(3)中发酵温度相同。
作为一种优选的方案,步骤(2)中杀菌后的冷却温度为39-43℃。
同样的,步骤(3)中发酵温度为39-43℃。
优选的,步骤(3)中发酵终点的酸度为70-80°T。
优选的,步骤(4)中杀菌的温度为70-80℃,杀菌时间为10-30s,且杀菌后冷却至20-35℃。第二次杀菌可以使发酵乳产品在常温下长时间保存,不会因乳酸菌的继续发酵而令发酵乳变质;杀菌后的冷却则便于后续添加含有益生菌载体颗粒的果酱,防止益生菌载体颗粒中包埋的乳酸菌因发酵乳温度过高而被杀灭。
另一方面,本发明还提供了一种可常温贮存的果料酸奶,所述可常温贮存的果料酸奶采用上述的可常温贮存的果料酸奶的制备方法制备而成。
在符合本领域常识的基础上,上述各优选条件,可任意组合,即得本发明各较佳实例。
本发明所用试剂和原料均市售可得。
本发明的积极进步效果在于:
本发明提供了一种含有活性乳酸菌、可常温贮存的果料酸奶及其制备方法;本发明通过添加带有益生菌载体颗粒的果酱的方式,实现常温酸奶活菌化,并改进了口感;本发明克服了常温果料酸奶无活菌、生产成本高等缺点,同时克服了低温果料酸奶不能脱离冷链的限制;活菌型常温贮存果料酸奶兼具了活性乳酸菌功效和常温运输、销售的便利。
具体实施方式
下面通过具体的实施例对本发明做进一步说明,但是并不因此将本发明限制在所述的实施例范围之中。下列实施例中未注明具体条件的实验方法,按照常规方法和条件,或按照商品说明书选择。
在下列的各实施例中,所用原料来源为:
原料乳:光明乳业有限公司;
发酵剂:丹尼斯克(中国)投资有限公司;
乳蛋白粉:戴维林国际贸易有限公司,该乳蛋白粉包括乳蛋白含量≥70%的全乳蛋白粉或乳蛋白含量≥80%乳清蛋白粉;
增稠剂,包括变性淀粉、琼脂、果胶、明胶:丹尼斯克(中国)投资有限公司;
果酱(含有益生菌载体颗粒):阿果安娜水果(大厂)有限公司。
实施例1
本实施例提供了一种可常温贮存的果料酸奶,原料配方如下:
其生产工艺按照以下步骤进行:
(1)将原料乳预热至40℃,加入蔗糖、乳蛋白粉,增稠剂(由变性淀粉和明胶以任意比例复配而成)维持温度搅拌30min;
(2)将步骤(1)中得到的物料加热至60℃,并在60℃、25MPa条件下进行均质,均质后在90℃下杀菌600s,并冷却至43℃得到发酵基质;
(3)向发酵基质中添加发酵剂(保加利亚乳杆菌和嗜热链球菌),在43℃下发酵至酸度达到70°T,中止发酵;
(4)将步骤(3)中得到的物料进行破乳,并在70℃的条件下巴氏杀菌30s,冷却至20℃,并在无菌条件下加入含有益生菌载体颗粒的草莓果酱并灌装得到最终产品。
作为最终产品的可常温贮存的草莓果料酸奶的蛋白质含量为3%。
实施例2
本实施例提供了一种可常温贮存的果料酸奶,原料配方如下:
其生产工艺按照以下步骤进行:
(1)将原料乳预热至40℃,加入蔗糖、乳蛋白粉,维持温度搅拌30min;
(2)将步骤(1)中得到的物料加热至65℃,并在65℃、18MPa条件下进行均质,均质后在135℃下杀菌5s,并冷却至39℃得到发酵基质;
(3)向发酵基质中添加发酵剂(保加利亚乳杆菌和嗜热链球菌),在39℃下发酵至酸度达到80°T,中止发酵;
(4)将步骤(3)中得到的物料进行破乳,并在80℃的条件下巴氏杀菌10s,冷却至35℃,并在无菌条件下加入含有益生菌载体颗粒的芦荟果酱并灌装得到最终产品。
作为最终产品的可常温贮存的草莓果料酸奶的蛋白质含量为4%。
实施例3
本实施例提供了一种可常温贮存的果料酸奶,原料配方如下:
其生产工艺按照以下步骤进行:
(1)将原料乳预热至40℃,加入蔗糖、乳蛋白粉、增稠剂(由琼脂和果胶以任意比例复配而成),维持温度搅拌30min;
(2)将步骤(1)中得到的物料加热至60℃,并在60℃、25MPa条件下进行均质,均质后在90℃下杀菌600s,并冷却至40℃得到发酵基质;
(3)向发酵基质中添加发酵剂(乳酸乳球菌乳酸亚种和乳酸乳球菌乳脂亚种),在40℃下发酵至酸度达到75°T,中止发酵;
(4)将步骤(3)中得到的物料进行破乳,并在75℃的条件下巴氏杀菌15s,冷却至23℃,并在无菌条件下加入含有益生菌载体颗粒的黄桃燕麦果酱并灌装得到最终产品。
作为最终产品的可常温贮存的黄桃燕麦果料酸奶的蛋白质含量为3.5%。
效果实施例
将上述实施例中制备的产品和从市场上购买的对照产品(对比例1-3)在常温下保存30天后进行感官品评,并测定酸度、乳酸菌活菌数、霉菌酵母数。结果如表1所示。
表1实施例产品与市售产品对比表
由上表可见,本发明实施例产品相较于市面上现有的产品而言,在保质期内常温放置,污染菌指标合格,口感良好,状态稳定,酸度变化小,且活菌数量高且稳定,使常温贮存果料酸奶兼具活性乳酸菌功效和常温运输、销售的便利。同时,添加的果酱中含有的益生菌载体颗粒可进一步改善最终产品的口感,提高消费者的饮用时的乐趣。
另一方面,提前将益生菌载体颗粒添加入果酱中并进行无菌处理,之后随果酱一起添加的方式,更有利于工业化生产的流程,降低生产过程中对于无菌操作的需求,提高了产品的品质,降低了生产成本。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (11)
1.一种可常温贮存的果料酸奶的制备方法,其特征在于,所述制备方法中,制备果料酸奶的原料包括:甜味剂3.5-6.5%、蛋白粉0.3-2%、发酵剂0.002-0.01%、果酱1-14%,余量为原料乳,上述百分比为各物料占原料总质量的百分比;上述果酱中包括益生菌载体颗粒;
所述制备方法按以下步骤进行:
(1)原料乳预热,加入甜味剂、蛋白粉,搅拌混合均匀;
(2)将步骤(1)中得到的物料均质、杀菌、冷却后得到发酵基质;
(3)向发酵基质中加入发酵剂,保温发酵至酸度达到发酵终点,终止发酵;
(4)将步骤(3)中得到的物料破乳,杀菌,冷却,在无菌环境下添加果酱,灌装得到最终产品。
2.根据权利要求1所述的可常温贮存的果料酸奶的制备方法,其特征在于,所述原料中还包括占原料总质量的百分比0-0.3%的增稠剂,所述增稠剂为变性淀粉、琼脂、果胶、明胶中的一种或多种的混合物,且所述增稠剂在步骤(1)中随蛋白粉同时添加。
3.根据权利要求1所述的可常温贮存的果料酸奶的制备方法,其特征在于,原料中蛋白粉为全乳蛋白粉和/或乳清蛋白粉。
4.根据权利要求1所述的可常温贮存的果料酸奶的制备方法,其特征在于,所述发酵剂为嗜热链球菌、嗜酸乳杆菌、保加利亚乳杆菌、植物乳杆菌、干酪乳杆菌、唾液乳杆菌、乳链球菌、鼠李糖乳杆菌、乳酸乳球菌乳酸亚种、乳酸乳球菌乳脂亚种、乳酸乳球菌、双歧杆菌和肠膜明串珠菌中的一种或多种的组合。
5.根据权利要求1所述的可常温贮存的果料酸奶的制备方法,其特征在于,步骤(1)中对原料乳的预热温度为40-50℃,搅拌混合时间为15-30min。
6.根据权利要求1所述的可常温贮存的果料酸奶的制备方法,其特征在于,步骤(2)中均质工艺的温度为60-65℃,均质压力为18-25MPa,杀菌工艺采用加热杀菌方式,杀菌温度为95-135℃,杀菌时间为5-600s。
7.根据权利要求1所述的可常温贮存的果料酸奶的制备方法,其特征在于,步骤(2)中杀菌后的冷却温度为39-43℃。
8.根据权利要求1所述的可常温贮存的果料酸奶的制备方法,其特征在于,步骤(3)中发酵温度为39-43℃。
9.根据权利要求1所述的可常温贮存的果料酸奶的制备方法,其特征在于,步骤(3)中发酵终点的酸度为70-80°T。
10.根据权利要求1所述的可常温贮存的果料酸奶的制备方法,其特征在于,步骤(4)中杀菌的温度为70-80℃,杀菌时间为10-30s,且杀菌后冷却至20-35℃。
11.一种可常温贮存的果料酸奶,其特征在于,所述可常温贮存的果料酸奶采用权利要求1-10任一所述的可常温贮存的果料酸奶的制备方法制备而成。
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