CN111317033A - 一种发酵乳酸制品及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
本发明涉及食品技术领域，特别涉及一种发酵乳酸制品及其制备方法。发酵乳酸制品的制备方法为将豆制品杀菌后接种发酵剂，发酵后经冷却即得发酵豆制品汁液，而后添加调味剂混匀后进行均质即得发酵乳酸制品。采用本发明制备方法所制得的发酵乳酸制品，体系稳定，保质期内活菌含量高，同时含有发酵乳和发酵果汁的风味，口感爽滑细嫩，在外观色泽、组织状态、口感、风味、酸甜度等方面均优于市面上现有的产品，既保持了发酵乳原来的口味和风味，同时又具备了发酵豆制品的风味，营养健康俱佳。
Description
技术领域
本发明涉及食品技术领域，特别涉及一种发酵乳酸制品及其制备方法。
背景技术
乳制品含有丰富的蛋白质、脂肪、碳水化合物和矿物质等。其不仅营养价值丰富，添加的活菌及代谢产物对肠道蠕动及提高免疫力有益外，有部分蛋白质更被分解成多肽和氨基酸，部分脂肪和乳糖也被分解成更小的化合物，从而更容易被人体吸收。
豆制品中含有丰富蛋白质，以及人体必需氨基酸，同样也含有钙、磷、铁等人体需要的矿物质，含有维生素Bl、B2和纤维素。而豆制品中却不含胆固醇，但现阶段将其作为发酵制品的报道较少。因此，目前尚缺乏一种富含豆制品的发酵乳产品，这是本领域技术人员亟待解决的问题。
发明内容
本发明目的在于提供一种发酵乳酸制品及其制备方法。
为实现上述目的，本发明采用技术方案为：
一种发酵乳酸制品的制备方法，将豆制品杀菌后接种发酵剂，发酵后经冷却即得发酵豆制品汁液，而后添加调味剂混匀后进行均质即得发酵乳酸制品。
所述发酵剂为保加利亚乳杆菌、嗜热链球菌或乳酸乳杆菌中的一种或几种；所述发酵剂的接种量为1×106～1×109cfu/mL。
所述豆制品为以大豆、小豆、绿豆、豌豆、蚕豆中的一种或几种豆类按照现有技术获得的豆粉。
所述调味剂包括甜味剂和稳定剂；其中，甜味剂为白砂糖、果糖、果葡糖浆、阿拉伯糖、木糖醇、赤藓糖醇、山梨糖醇、阿斯巴甜、甜菊糖苷中的一种或几种；所述甜味剂的添加量为0.003％～10％；稳定剂为果胶、淀粉、琼脂、海藻酸钠中的一种或几种；所述稳定剂的添加量为0.05％～0.5％。
所述发酵温度为25-45℃；所述均质为一级均质或两级均质；均质的温度为54～66℃；当均质为两级均质时，一级均质和二级均质的总压力为15～25MPa。
一种发酵乳酸制品，所述发酵乳酸制品按所述制备方法制备获得。
本发明所具有的优点：
采用本发明制备方法所制得的发酵乳酸制品，体系稳定，保质期内活菌含量高，同时含有发酵乳和发酵果汁的风味，口感爽滑细嫩，在外观色泽、组织状态、口感、风味、酸甜度等方面均优于市面上现有的产品，既保持了发酵乳原来的口味和风味，同时又具备了发酵豆制品的风味，营养健康俱佳
具体实施方式
以下结合实例对本发明的具体实施方式做进一步说明，应当指出的是，此处所描述的具体实施方式只是为了说明和解释本发明，并不局限于本发明。
实施例1
制备方法：
以大豆和蚕豆为原料经挑选后经水浸泡24小时，粉碎即得豆粉，将豆粉加入水中调匀的豆浆，而后于92℃杀菌6min，待用；
以保加利亚乳杆菌和嗜热链球菌作为发酵剂接种于上述豆浆中；所述发酵剂的接种量为1×106cfu/mL，27℃下进行发酵，80小时后中止发酵，二次冷却到6℃，得到发酵液；
将甜味剂、稳定剂和水在64℃下搅拌混合16min，92℃杀菌6min后冷却至6℃，得添加液。
所述调味剂为甜味剂和稳定剂；其中，甜味剂为白砂糖、果糖和果葡糖浆；所述甜味剂的添加量为5％；稳定剂为果胶、淀粉和琼脂；所述稳定剂的添加量为0.1％。
将发酵液和添加液混匀，经过2Mpa均质，灌装后8℃保存及运输。
经检测，8℃保存21天后，乳酸菌数为8.25×107，霉菌、酵母菌、大肠杆菌、致病菌均未检出；所制作的制品用于口味评比。
实施例2
制备方法：
以大豆、绿豆和蚕豆为原料经挑选后经水浸泡48小时，粉碎即得豆粉，将豆粉加入水中调匀的豆浆，而后于92℃杀菌6min，待用；
以保加利亚乳杆菌、嗜热链球菌和乳酸乳杆菌作为发酵剂接种于上述豆浆中；所述发酵剂的接种量为1×109cfu/mL，35℃下进行发酵，80小时后中止发酵，二次冷却到6℃，得到发酵液；
将甜味剂、稳定剂和水在64℃下搅拌混合16min，92℃杀菌6min后冷却至6℃，得添加液。
所述调味剂为甜味剂和稳定剂；其中，甜味剂为阿拉伯糖、木糖醇、赤藓糖醇、山梨糖醇、阿斯巴甜和甜菊糖苷；所述甜味剂的添加量为0.8％；稳定剂为琼脂和海藻酸钠中的一种或几种；所述稳定剂的添加量为0.1％。
将发酵液和添加液混匀，经过2Mpa均质，灌装后8℃保存及运输。经检测，8℃保存21天后，乳酸菌数为8.25×107，霉菌、酵母菌、大肠杆菌、致病菌均未检出；所制作的制品用于口味评比。
实施例3
以小豆、绿豆、豌豆为原料经挑选后经水浸泡48小时，粉碎即得豆粉，将豆粉加入水中调匀的豆浆，而后于92℃杀菌6min，待用；
以嗜热链球菌和乳酸乳杆菌作为发酵剂接种于上述豆浆中；所述发酵剂的接种量为1×108cfu/mL，30℃下进行发酵，80小时后中止发酵，二次冷却到6℃，得到发酵液；
将甜味剂、稳定剂和水在64℃下搅拌混合16min，92℃杀菌6min后冷却至6℃，得添加液。
所述调味剂为甜味剂和稳定剂；其中，甜味剂为阿拉伯糖、木糖醇、阿斯巴甜和甜菊糖苷；所述甜味剂的添加量为0.1％；稳定剂为琼脂和海藻酸钠中的一种或几种；所述稳定剂的添加量为0.4％。
将发酵液和添加液混匀，经过2Mpa均质，灌装后8℃保存及运输。经检测，8℃保存21天后，乳酸菌数为8.25×107，霉菌、酵母菌、大肠杆菌、致病菌均未检出；所制作的制品用于口味评比。
上述实施例获得制品经感官评定结果表明：本发明的实施例所制得的制品赋予豆制品的醇正风味，从外观、组织状态、口感、风味、酸甜比上均有很好的表现。此外，本发明的制备方法所制得的制品的在保质期内稳定性较好，微生物指标佳。
Claims (6)
1.一种发酵乳酸制品的制备方法，其特征在于：将豆制品杀菌后接种发酵剂，发酵后经冷却即得发酵豆制品汁液，而后添加调味剂混匀后进行均质即得发酵乳酸制品。
2.按权利要求1所述的发酵乳酸制品的制备方法，其特征在于：所述发酵剂为保加利亚乳杆菌、嗜热链球菌或乳酸乳杆菌中的一种或几种；所述发酵剂的接种量为1×106～1×109cfu/mL。
3.按权利要求1所述的发酵乳酸制品的制备方法，其特征在于：所述豆制品为以大豆、小豆、绿豆、豌豆、蚕豆中的一种或几种豆类按照现有技术获得的豆粉。
4.按权利要求1所述的发酵乳酸制品的制备方法，其特征在于：所述调味剂包括
甜味剂和稳定剂；其中，甜味剂为白砂糖、果糖、果葡糖浆、阿拉伯糖、木糖醇、赤藓糖醇、山梨糖醇、阿斯巴甜、甜菊糖苷中的一种或几种；所述甜味剂的添加量为0.003％～10％；稳定剂为果胶、淀粉、琼脂、海藻酸钠中的一种或几种；所述稳定剂的添加量为0.05％～0.5％。
5.按权利要求1所述的发酵乳酸制品的制备方法的制备方法，其特征在于：所述发酵温度为25-45℃；所述均质为一级均质或两级均质；均质的温度为54～66℃；当均质为两级均质时，一级均质和二级均质的总压力为15～25MPa。
6.一种发酵乳酸制品，其特征在于，所述发酵乳酸制品按权利要求书1所述制备方法制备获得。
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