CN111034798A - 一种咸香味酸奶酱及其制备方法 - Google Patents
一种咸香味酸奶酱及其制备方法 Download PDFInfo
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- CN111034798A CN111034798A CN202010001021.0A CN202010001021A CN111034798A CN 111034798 A CN111034798 A CN 111034798A CN 202010001021 A CN202010001021 A CN 202010001021A CN 111034798 A CN111034798 A CN 111034798A
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- sauce
- salty
- protein
- yoghourt
- salt
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Abstract
本发明公开了一种咸香味酸奶酱及其制备方法,酸奶酱包括以下原料:盐类、蛋白补充剂、复配稳定剂、风味调节剂、甜味剂、菌种150~250U/吨和原料乳。其中,复配稳定剂包括乙酰化双淀粉乙二酸酯、明胶、酪蛋白酸钠和果胶;盐类为食盐、乳化盐和矿物盐;蛋白补充剂为动物蛋白或植物蛋白。在制备酸奶酱时,先混料并均质,然后进行巴氏杀菌,再接种菌种并发酵,最后灌装后熟。本发明中的咸香味酸奶酱以原料奶、盐类、蛋白补充剂、复合稳定剂、风味调节剂、甜味剂为原料制成,口感咸香适中、香气浓郁,且持水性佳,能过稳定地满足涂抹需求,深受消费者喜爱。
Description
技术领域
本发明属于酸奶酱制备技术领域,具体涉及一种咸香味酸奶酱及其制备方法。
背景技术
常规的蘸酱例如沙拉酱、蛋黄酱等,热量高、脂肪高,且属于高盐物质,无法直接食用。而常规的酸奶,无论是搅拌型,或者凝固型,由于持水性能并不能满足涂抹的需求,且口味大多以酸甜为主,因此并不适合作为蘸酱使用。
目前市面上还没有专门用作蘸料的酸奶酱,现有可以对标的咸辣味酸奶存在以下问题:(1)口味上咸、甜、辣味不够柔和;(2)随着贮藏时间的延长,产品粘度、稠厚度下降,涂抹性能减弱。
有鉴于此,开发一种如常规酸奶般能够直接食用又具有涂抹的特性,同时具有良好的咸、甜、辣风味的咸香味酸奶酱很有必要。
发明内容
针对上述问题,本发明提供一种咸香味酸奶酱及其制备方法,本发明中的咸香味酸奶酱以原料奶、盐类、蛋白补充剂、复合稳定剂、风味调节剂、甜味剂为原料制成,口感咸香适中、香气浓郁,且持水性佳,能过稳定地满足涂抹需求,深受消费者喜爱。
为了达到上述目的,本发明所采用的技术方案是:提供一种咸香味酸奶酱,包括以下质量百分比的组分:
盐类0.05%~0.3%,蛋白补充剂0.5%~4%,复配稳定剂0.5%~4%,风味调节剂0.05%~5%,甜味剂6%~8%,菌种150~250U/吨,余量为原料乳。
在上述技术方案的基础上,本发明还可以做如下改进。
进一步,本发明中的咸香味酸奶酱包括以下质量百分比的组分:
盐类0.1%,蛋白补充剂2%,复配稳定剂2%,风味调节剂2%,甜味剂6%,菌种200U/吨,余量为原料乳。
进一步,盐类为食盐、乳化盐和矿物盐。
本发明中的盐类优选为食盐、乳化盐和矿物盐。由于牛乳中一部分酪蛋白可以与乳化盐中的钙离子形成酪蛋白酸钙,再与胶体状的磷酸钙结合,最终形成酪蛋白酸钙-磷酸钙复合胶粒,该胶粒内部通过结合α-酪蛋白、κ-酪蛋白,形成胶束。因此添加乳化盐可以有助于形成酪蛋白酸钙-磷酸钙凝胶,从而提升产品内部的粘度;另一方面盐类也可以协调甜辣味,使其更融合。
进一步,蛋白补充剂为动物蛋白或植物蛋白。
进一步,蛋白补充剂为乳清蛋白粉、牛奶蛋白粉或完全蛋白质。
本发明中所用蛋白补充剂为动物蛋白和植物蛋白中的一种或多种,优选为乳清蛋白粉、牛奶蛋白粉和完全蛋白质中的一种或多种,乳清蛋白和牛奶蛋白均是从牛乳中分离的优质蛋白,吸收利用率高,氨基酸组成合理,添加到产品中一方面可以提升产品的粘度,另一方面可以增加产品的顺滑度。植物蛋白的蛋白含量虽然不及动物蛋白高,但是经过加工后植物蛋白不仅容易被人体吸收,且植物蛋白几乎不含胆固醇与饱和脂肪酸,所以更加健康养生。
进一步,复配稳定剂包括乙酰化双淀粉乙二酸酯、明胶、酪蛋白酸钠和果胶,并且乙酰化双淀粉乙二酸酯、明胶、酪蛋白酸钠和果胶的质量比为3~6:1~4:1~4:0.5~2。
进一步,复配稳定剂中乙酰化双淀粉乙二酸酯、明胶、酪蛋白酸钠和果胶的质量比为4:3:2:0.8。
本发明所用的复配稳定剂由乙酰化双淀粉乙二酸酯、明胶、酪蛋白酸钠、果胶等组成,可以调整终产品的稠厚度、保水性。其中乙酰化双淀粉乙二酸酯是一种增稠剂、稳定和凝固剂,与原淀粉相比,其糊化温度降度,糊丝变短,糊的凝沉性弱,且老化倾向明显减小,低温贮存和冻融稳定性提高,贮存稳定,可抗热、抗酸和抗剪切力;而明胶具有吸水和支撑骨架的作用,明胶微粒溶于水后,能相互吸引、交织,形成叠叠层层的网状结构,并随温度下降而凝聚,使酸奶中的固形物完全充塞在凝胶空隙内,使酸奶基料能保持稳定形态;果胶是胶凝剂、稳定剂、组织形成剂、乳化剂和增稠剂,能够预防乳清析出;酪蛋白酸钠具有一定的乳化性和增稠性,适当添加酪蛋白酸钠,可以有助于脂肪在体系内的分散,同时也可增加酸奶的胶凝能力,并提升产品硬度,使产品口感更好,从而提高产品质量。
进一步,风味调节剂为烤肉味酱、培根酱、牛肉酱、红烧肉味酱、花生酱、巴旦木酱、核桃酱、板栗酱、松仁酱、开心果酱、辣酱、黑胡椒、孜然、芥末、甜辣酱、鸡汁酱、香菇酱、川式泡菜酱、韩式泡菜酱、番茄酱、酸梅酱、海苔、虾味酱、蟹酱、鱼籽酱、鱿鱼味酱、槐花蜜、油菜花蜜、荆条蜜、柑橘蜜、枣花蜜、荔枝蜜、稀奶油、奶酪、奶油奶酪、黄油和食品用香精中的至少一种。
进一步,菌种为保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌、双歧杆菌、瑞士乳杆菌、干酪乳杆菌和鼠李糖乳杆菌中的一种或多种。
进一步,本发明所用原料乳包括生鲜牛乳、全脂牛乳粉、低脂牛乳粉中的一种或几种,优选为生鲜牛乳。
本发明还提供了一种咸香味酸奶酱的制备方法,该方法包括以下步骤:
(1)净乳:生牛乳入厂检验,净乳,冷却,得到原料奶;
(2)配料:按比例加入蛋白补充剂并进行水合,水合结束后加入甜味剂、复合稳定剂、盐类、部份风味调节剂,搅拌以混合均匀;
(3)均质:18~20MPa压力下对混合均匀的物料进行均质,目的是让脂肪颗粒粒径变小,并且让各物料混合均匀;
(4)巴氏杀菌:对均质后的混合物料进行巴氏杀菌,杀菌温度为85~95℃,杀菌时间为5~15min;
(5)接种和发酵:巴氏杀菌结束后,将混合物料冷却至28~43℃并接入菌种,并在此温度下静止发酵至酸度≥70°T;
(6)搅拌破乳:低速搅拌至无肉眼可见颗粒为止;
(7)果酱添加:可根据情况,在此处添加剩余的风味调节剂;
(8)冷却:将搅拌后的混合物料快速降温至10~20℃;
(9)灌装:无菌灌装;
(10)冷藏并后熟:5℃下后熟8~24h。
本发明中的咸香味酸奶酱的制备方法在上述技术方案的基础上还可以做如下改进。
进一步,步骤(2)中进行水合时,将水合温度控制在50~60℃的范围内;并且,如果用的是动物蛋白,则采用静置水合的方式进行水合,水合时间为30~40min;如果用的是植物蛋白,则采用动态水合的方式进行水合,水合时间为20~40min。
进一步,在添加风味调节物质时,针对热不敏感的风味调节物质,可在步骤(2)中加入,若是热敏感的风味调节物质,则需在步骤(7)中加入。
进一步,步骤(3)中均质的方法为将混合料预热到55~60℃,然后在18~20MPa的压力条件下进行均质。
由于复配稳定剂中含有乙酰化双淀粉乙二酸酯,高于60℃易糊化,均质前乙酰化双淀粉乙二酸酯糊化对最终产品的稠厚度有不利影响,故本发明均质温度优选为55~60℃。当杀菌温度低于85℃,杀菌时间小于5min时,杀菌不充分,造成产品污染,影响最终发酵酸奶的口感和品质。步骤(10)中的后熟时间,由于酸奶发酵出来以后,食用的时候口感单一,蛋白等在乳酸菌的作用后,内部的转化不彻底,通过后熟可以产生丙酮类等香味物质,增加酸奶的口感。与此同时,后熟可使酸奶的状态更稳定。因为酸奶的批量生产过程中,刚刚经过灌装的操作极容易破坏产品的组织结构,而后熟是一个稳定的放置期,这个时期是乳清蛋白和酪蛋白结构稳定的一个基础。
本发明的有益效果是:本发明提供的咸香味酸奶酱是常规酸奶的新扩展,不仅可以直接食用,且具有涂抹特性,另外具备咸、甜、辣风味、口感细腻,可以替代高热高脂的奶酪、黄油、蛋黄酱、沙拉酱等与面包、水果、蔬菜搭配食用。通过合理搭配糖类、复配稳定剂、蛋白补充剂、盐类、风味调节剂的比例,使产品既具备适宜的甜、咸、辣、鲜适中的风味,同时具有类似奶酪的口感,增加了酸奶产品的食用方式和沙拉酱的品种。
具体实施方式
下面结合实施例对本发明的具体实施方式做详细的说明。
实施例一
一种咸香味酸奶酱,本实施例中的酸奶酱经过以下步骤制得:
(1)配料,称取:白砂糖70kg,牛奶蛋白粉6kg,乙酰化双淀粉乙二酸酯4kg,明胶3kg,酪蛋白酸钠2kg,果胶0.8kg,精制食盐0.8kg,蜂蜜20kg,辣根酱0.6kg,生鲜牛乳892.8kg,将上述组分均匀混合。
(2)均质:将混合物料加热至55℃左右,并在20MPa左右的压力下对混合均匀的物料进行均质处理。
(3)巴氏杀菌:对均质后的物料进行巴氏杀菌处理,杀菌温度为95℃,杀菌时间为5min。
(4)接种和发酵:巴氏杀菌后将混合物料冷却至43℃左右,按200U/吨左右的用量接入保加利亚乳杆菌和嗜热链球菌,静态发酵至酸度≥70°T。
(5)搅拌破乳:低速搅拌至无肉眼可见颗粒为止。
(6)冷却:将混合物料快速降温至20℃,降温时间控制在35min。
(7)灌装:无菌灌装。
(8)冷藏:5℃下冷藏10h。
实施例二
一种咸香味酸奶酱,本实施例中的酸奶酱经过以下步骤制得:
(1)配料,称取:白砂糖70kg,乳清蛋白粉12kg,乙酰化双淀粉乙二酸酯4kg,明胶3kg,酪蛋白酸钠2kg,果胶0.8kg,精制食盐0.8kg、蜂蜜20kg,辣根酱0.6kg,原料乳886.8kg,将上述组分均匀混合。
(2)均质:将混合物料加热至55℃左右,并在18MPa左右的压力下对混合均匀的物料进行均质处理。
(3)巴氏杀菌:对均质后的物料进行巴氏杀菌处理,杀菌温度为95℃,杀菌时间为5min。
(4)接种和发酵:巴氏杀菌后将混合物料冷却至40℃左右,按250U/吨左右的用量接入保加利亚乳杆菌和嗜热链球菌,静态发酵至酸度≥70°T。
(5)搅拌破乳:低速搅拌至无肉眼可见颗粒为止。
(6)冷却:将混合物料快速降温至20℃,降温时间控制在35min。
(7)灌装:无菌灌装。
(8)冷藏:5℃下冷藏10h。
实施例三
一种咸香味酸奶酱,本实施例中的酸奶酱经过以下步骤制得:
(1)配料,称取:白砂糖70kg,牛奶蛋白粉6kg,乙酰化双淀粉乙二酸酯6kg,明胶4.5kg,酪蛋白酸钠3kg,果胶1.2kg,精制食盐0.8kg,蜂蜜20kg,辣根酱0.6kg,原料乳887.9kg,将上述组分均匀混合。
(2)均质:将混合物料加热至55℃左右,并在20MPa左右的压力下对混合均匀的物料进行均质处理。
(3)巴氏杀菌:对均质后的物料进行巴氏杀菌处理,杀菌温度为95℃,杀菌时间为5min。
(4)接种和发酵:巴氏杀菌后将混合物料冷却至40℃左右,按150U/吨左右的用量接入保加利亚乳杆菌和嗜热链球菌,静态发酵至酸度≥70°T。
(5)搅拌破乳:低速搅拌至无肉眼可见颗粒为止。
(6)冷却:将混合物料快速降温至20℃,降温时间控制在35min。
(7)灌装:无菌灌装。
(8)冷藏:5℃下冷藏10h。
实施例四
一种咸香味酸奶酱,本实施例中的酸奶酱经过以下步骤制得:
(1)配料,称取:白砂糖80kg,完全蛋白质30kg,乙酰化双淀粉乙二酸酯3kg,明胶4kg,酪蛋白酸钠1kg,果胶2kg,柠檬酸钠2kg,牛肉酱10kg,黑胡椒0.6kg,生鲜牛乳867.4kg,将上述组分均匀混合。
(2)均质:将混合物料加热至55℃左右,并在20MPa左右的压力下对混合均匀的物料进行均质处理。
(3)巴氏杀菌:对均质后的物料进行巴氏杀菌处理,杀菌温度为90℃,杀菌时间为10min。
(4)接种和发酵:巴氏杀菌后将混合物料冷却至35℃左右,按200U/吨左右的用量接入保加利亚乳杆菌和嗜热链球菌,静态发酵至酸度≥70°T。
(5)搅拌破乳:低速搅拌至无肉眼可见颗粒为止。
(6)冷却:将混合物料快速降温至20℃,降温时间控制在35min。
(7)灌装:无菌灌装。
(8)冷藏:5℃下冷藏20h。
实施例五
一种咸香味酸奶酱,本实施例中的酸奶酱经过以下步骤制得:
(1)配料,称取:白砂糖60kg,牛奶蛋白粉10kg,乙酰化双淀粉乙二酸酯6kg,明胶1kg,酪蛋白酸钠4kg,果胶0.5kg,磷酸氢二钠0.5kg,甜辣酱5kg,生鲜牛乳913kg,将上述组分均匀混合。
(2)均质:将混合物料加热至55℃左右,并在18MPa左右的压力下对混合均匀的物料进行均质处理。
(3)巴氏杀菌:对均质后的物料进行巴氏杀菌处理,杀菌温度为85℃,杀菌时间为15min。
(4)接种和发酵:巴氏杀菌后将混合物料冷却至35℃左右,按250U/吨左右的用量接入保加利亚乳杆菌和嗜热链球菌,静态发酵至酸度≥70°T。
(5)搅拌破乳:低速搅拌至无肉眼可见颗粒为止。
(6)冷却:将混合物料快速降温至20℃,降温时间控制在35min。
(7)灌装:无菌灌装。
(8)冷藏:5℃下冷藏20h。
对比例一
一种酸奶酱,本对比例中的酸奶酱经过以下步骤制得:
(1)配料,称取:白砂糖70kg,牛奶蛋白粉6kg,蜂蜜20kg,辣根粉0.6kg,原料乳903.4kg,将上述组分均匀混合。
(2)均质:将混合物料加热至55℃左右,并在20MPa左右的压力下对混合均匀的物料进行均质处理。
(3)巴氏杀菌:对均质后的物料进行巴氏杀菌处理,杀菌温度为95℃,杀菌时间为5min。
(4)接种和发酵:巴氏杀菌后冷却至43℃左右,按200U/吨左右的用量接入保加利亚乳杆菌和嗜热链球菌,静态发酵至酸度≥70°T。
(5)搅拌破乳:低速搅拌至无肉眼可见颗粒为止。
(6)冷却:快速降温至20℃,降温时间控制在35min。
(7)灌装:无菌灌装。
(8)冷藏:5℃下冷藏10h。
结果分析
测定实施例一至实施例三以及对比例一中所制得的咸香味酸奶酱的稠度、内聚力、粘性等理化性质,结果列于表1。测试实验条件:物性测试仪规格型号:SMS(TA.XTplus),探头型号:A/BE-d40(接触面积:1256.64mm2),下压速度:1mm/s,触发力:2g。
表1酸奶酱的理化性能指标
从表1中可以看出,采用本发明中的方法制得的酸奶酱乳清析出率远低于对比文件一中的酸奶酱,而坚实度、稠度、内聚力和粘性又远高于对比文件一中的酸奶酱。对比文件一与实施例一相比,配方中缺少复合稳定剂,表明复合稳定剂对提升酸奶酱的涂抹性能具有积极促进作用。
邀请30位专业评审对上述各实验组所制得的咸香味酸奶酱进行感官评分,评分项目包括酸甜度、细腻度、滋味和香味,每个项目各25分,总分100分。评分结果列于表2。
表2鲜奶茶感官评价
从表2中可以看出,采用本发明中的方法(实施例)所制得的咸香味酸奶酱整体感官良好,口感更容易被大众接受。对比例一中未添加复合稳定剂,最终所得到的产品的各个指标均有不同程度的下降,品质与实施例相比具有较大差别,表明复合稳定剂不仅能改善最终产品的理化性质,还能提升产品的口感。
虽然结合实施例对本发明的具体实施方式进行了详细地描述,但不应理解为对本专利的保护范围的限定。在权利要求书所描述的范围内,本领域技术人员不经创造性劳动即可作出的各种修改和变形仍属本专利的保护范围。
Claims (10)
1.一种咸香味酸奶酱,其特征在于,包括以下质量百分比的原料:
盐类0.05%~0.3%,蛋白补充剂0.5%~4%,复配稳定剂0.5%~4%,风味调节剂0.05%~5%,甜味剂6%~8%,菌种150~250U/吨,余量为原料乳。
2.根据权利要求1所述的咸香味酸奶酱,其特征在于,包括以下质量百分比的原料:
盐类0.1%,蛋白补充剂2%,复配稳定剂2%,风味调节剂2%,甜味剂6%,菌种200U/吨,余量为原料乳。
3.根据权利要求1或2所述的咸香味酸奶酱,其特征在于:所述盐类为食盐、乳化盐或矿物盐。
4.根据权利要求1或2所述的咸香味酸奶酱,其特征在于:所述蛋白补充剂为动物蛋白或植物蛋白。
5.根据权利要求4所述的咸香味酸奶酱,其特征在于:所述蛋白补充剂为乳清蛋白粉、牛奶蛋白粉或完全蛋白质。
6.根据权利要求1或2所述的咸香味酸奶酱,其特征在于:所述复配稳定剂包括乙酰化双淀粉乙二酸酯、明胶、酪蛋白酸钠和果胶,并且乙酰化双淀粉乙二酸酯、明胶、酪蛋白酸钠和果胶的质量比为3~6:1~4:1~4:0.5~2。
7.根据权利要求6所述的咸香味酸奶酱,其特征在于:所述复配稳定剂中乙酰化双淀粉乙二酸酯、明胶、酪蛋白酸钠和果胶的质量比为4:3:2:0.8。
8.根据权利要求1或2所述的咸香味酸奶酱,其特征在于:所述风味调节剂为烤肉味酱、培根酱、牛肉酱、红烧肉味酱、花生酱、巴旦木酱、核桃酱、板栗酱、松仁酱、开心果酱、辣根酱、黑胡椒、孜然、芥末、甜辣酱、鸡汁酱、香菇酱、川式泡菜酱、韩式泡菜酱、番茄酱、酸梅酱、海苔、虾味酱、蟹酱、鱼籽酱、鱿鱼味酱、槐花蜜、油菜花蜜、荆条蜜、柑橘蜜、枣花蜜、荔枝蜜、稀奶油、奶酪、奶油奶酪、黄油和食品用香精中的至少一种。
9.根据权利要求1或2所述的咸香味酸奶酱,其特征在于:所述菌种为保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌、双歧杆菌、瑞士乳杆菌、干酪乳杆菌和鼠李糖乳杆菌中的一种或多种。
10.制备如权利要求1~9任一项所述的咸香味酸奶酱的方法,其特征在于,包括以下步骤:
S1:按配比称取各组分并混合均匀,然后于18~20MPa的压力下对混合物料进行均质;
S2:对均质后的混合物料进行巴氏杀菌,杀菌温度为85~95℃,杀菌时间为5~15min;
S3:将杀菌后的混合物料冷却至28~43℃并接入菌种,并在此温度下静止发酵至酸度≥70°T;
S4:搅拌发酵后的物料至无肉眼可见颗粒;
S5:在35min内将温度降至10~20℃,然后无菌灌装;
S6:5℃下冷藏8~24h,得咸香味酸奶酱。
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