CN111543483A - 一种新型纳豆酸奶及其制备方法 - Google Patents
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Abstract
本发明公开了一种新型纳豆酸奶及其制备方法,涉及食品生产技术领域。包括通过使用纳豆菌对全豆浆进行发酵获得一次全豆浆发酵液后,将一次全豆浆发酵液与牛乳混合后使用乳酸菌进行发酵后获得的二次混合发酵液制成。通过改变制备工艺实现将纳豆菌和乳酸菌有机结合起来共同发酵豆浆和牛奶或复原乳,以期解决普通酸奶营养成分及功能单一化,纳豆菌发酵物风味不佳等问题。
Description
技术领域
本发明涉及食品生产技术领域,尤其涉及一种新型纳豆酸奶及其制备方法。
背景技术
牛奶是人类所共知的营养饮料,含有丰富的矿物质、脂肪、磷脂、蛋白质、乳糖、无机盐以及钙、磷、铁、锌和铜等多种营养元素,具有降低体内胆固醇、中和胃酸和美容养颜等功能。酸奶是以牛奶为原料,经巴氏杀菌后再添加有益菌(如嗜热链球菌、保加利亚乳杆菌、乳双歧杆菌、干酪乳杆菌等)进行发酵、冷却、灌装的一种牛奶制品。在牛奶发酵过程中糖类、蛋白质等大分子有20%左右分别被水解成为小分子化合物(如半乳糖和乳酸、多肽和氨基酸等),使酸奶更易消化和吸收。酸奶除保留了鲜牛奶的全部营养成分外,尚含大量活性菌和在发酵过程中乳酸菌产生的多种维生素,如VB1、VB2、VB6、VB12等。因此,食用酸奶帮助改善乳糖不耐、便秘、腹泻、肠炎、幽门螺杆菌感染等病症,经常食用酸奶可降低血清的胆固醇含量,增强机体的免疫力,减少老年人心血管病的发病率。
纳豆是由纳豆芽孢杆菌发酵大豆制备而成。大豆蛋白在纳豆芽孢杆菌发酵大豆的过程中,产生了蛋白酶、淀粉酶、纤维素酶等酶类,使大豆中的蛋白质水解,大豆中的可溶性多糖和纤维素水解。随着蛋白质的水解,水溶性氮的含量提高,产生胨、多肽和氨基酸等,使游离氨基酸含量提高了350%,使大豆蛋白质的消化吸收率由 50%提升到 90%。我国卫生部于2002年12月17日明确发文(卫法监发【2002】308号)称“纳豆在我国已有一定的食用历史。以纳豆芽孢杆菌发酵生产的纳豆应按普通食品进行管理”,正式明确了纳豆、枯草芽孢杆菌的食用安全性,并为此类产品的开发、生产和销售提供了法律依据和保障。纳豆芽孢杆菌发酵产品具有很高的营养价值与保健功效:溶解血栓、抗菌、调节肠道菌群、降血压、抗氧化、防治骨质疏松和抗癌症等其他功效,而且纳豆芽孢杆菌是第二代益生菌的典型代表之一。
因此,鉴于纳豆和酸奶均为对人体有较好保健效果的传统食品,若能制备一种纳豆酸奶将二者结合势必能够提升酸奶的营养效果。
夏涛等2008年申请的专利“一种纳豆酸奶及其制备方法”,专利公开号:CN101744048A中就公开了:通过在罐装过程中向酸奶中添加纳豆冻干粉或除臭纳豆冻干粉、纳豆芽孢杆菌的一种或数种制得。但是,该方法使用了成本较高的冷冻干燥技术,不易大规模生产,且通过冻干所得的纳豆酸奶纳豆激酶活性不够高,生物活性受影响较大。而魏玉西等2017年申请专利“一种新型功能酸奶及其生产方法”,专利公开号:CN106942372 A中公开了:通过灌装过程中向酸奶中添加纳豆菌发酵的豆浆及除味剂制备而得。该方法虽然降低了成本,降低了纳豆菌发酵带来的不良风味,通过简单的“1+1”模式将分别单独发酵好的纳豆豆奶和酸牛奶混合,通过除味剂进行吸附除味,较为简单。
因此需要一种新的纳豆酸奶制备方法,能够克服传统酸奶营养成分和功能简单及纳豆不良风味等问题,若能够将酸奶和纳豆两者相结合,制备一种新的酸奶,纳豆菌弥补乳酸菌发酵牛奶或复原乳功能上的不足,大豆则丰富了传统酸奶营养成分,同时改善纳豆菌发酵产生的不良风味。
发明内容
本发明的目的是提供一种新型纳豆酸奶及其制备方法,通过改变制备工艺实现将纳豆菌和乳酸菌有机结合起来共同发酵豆浆和牛奶或复原乳,以期解决普通酸奶营养成分及功能单一化,纳豆菌发酵物风味不佳等问题。
为实现上述效果,本发明公开了一种新型纳豆酸奶,包括二次混合发酵液;
其中所述二次混合发酵液通过使用纳豆菌对全豆浆进行发酵获得一次全豆浆发酵液后,将一次全豆浆发酵液与牛乳混合后使用乳酸菌进行发酵后获得。
进一步的,其中所述全豆浆为黄豆经清洗、热烫、晾干、磨粉、过筛、加水混合后制得。
进一步的,其中所述牛乳为鲜牛奶或复原乳中的一种或混合。
进一步的,其中所述一次全豆浆发酵液和牛乳的比例为1:2~1:5。
进一步的,其中还包括稳定剂。所述稳定剂选自乙酰化二淀粉磷酸酯、蛋白粉、柠檬酸和柠檬酸钠中的一种或多种。稳定剂添加比例是乙酰化二淀粉磷酸酯添加0.3~0.7%、蛋白粉添加0.3~0.7%、柠檬酸添加0.05~0.11%和柠檬酸钠添加0.025~0.055%。
还包括除味剂。所述除味剂为超微贝壳粉和食用琼胶中的一种或多种。除味剂添加比例是超微贝壳粉添加0.3~0.7%,食用琼胶为0.1~0.5%。超微贝壳粉是由贝壳(如牡蛎壳、蛤蜊壳、扇贝壳等)经清洗、超微粉碎(150~200目)获得。
本发明还公开了一种新型纳豆酸奶的制备方法,包括如下步骤:
(1)将黄豆经清洗、热烫、晾干、磨粉、过筛、加水得全豆浆;
(2)将步骤(1)获得的全豆浆进行灭菌获得灭菌全豆浆;
(3)取少量灭菌的全豆浆加入纳豆菌进行纳豆菌活化,活化后获得活化纳豆菌液;
(4)将步骤(2)获得的灭菌全豆浆和步骤(3)获得的活化纳豆菌液混合,进行第一次发酵,得到一次全豆浆发酵液;
(5)将步骤(4)所述的一次全豆浆发酵液和除味剂混匀;
(6)将步骤(5)所述的一次发酵液与牛乳按比例混合得混合液;
(7)将步骤(6)所述的混合液与稳定剂混合均匀;
(8)将步骤(7)所述的混合液加入乳酸菌进行二次发酵得二次混合发酵液;
(9)将步骤(8)所述的二次混合发酵液进行灌装
(10)将步骤(9)所述的灌装发酵液在4℃后熟12~24 h,即得新型纳豆酸奶产品。
进一步的,其中所述:步骤(2)中灭菌步骤使用115℃条件灭菌30min;步骤(3)中纳豆菌的活化温度为37℃,活化时间为5~6h;所述步骤(4)中第一次发酵的温度为37℃,发酵时间为3~4h;所述步骤(8)的二次发酵的温度为41~43℃,发酵时间为3.5~4h。乳酸菌是由保加利亚乳杆菌、鼠李糖乳杆菌、植物乳杆菌、嗜热链球菌、乳酸链球菌、双歧杆菌和干酪乳杆菌的几种或全部组成。
本发明的有益效果在于:
本发明使用二次发酵的方法,能够有效的将纳豆菌和乳酸菌有机结合共同发酵全豆浆和牛奶或复原乳制备纳豆酸奶,克服了乳酸菌抑制纳豆菌生长的特性,使得纳豆酸奶中同时含有纳豆菌及其发酵产物和乳酸菌及其发酵产物,同时产生一些纳豆菌和乳酸菌共同作用产生的物质。通过二次发酵的方式,乳酸菌的第二次发酵能够很好去除因纳豆菌发酵产生的不良风味,同时有添加了除味剂超微贝壳粉,使得纳豆酸奶无明显“异味”,更容易被人们接受。同时纳豆酸乳含有植物蛋白和动物蛋白等,增加了传统酸奶营养成分单一的问题,提升了传统酸奶与纳豆的保健价值。该纳豆酸奶具有预防心血管疾病、高血压、高血糖、肥胖、肠道疾病和骨质疏松等疾病的营养保健食品。
附图说明
图1是新型纳豆酸奶生产工艺流程图。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面将结合本发明实施例中的附图,对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。
实施例一:
将精挑的大豆清洗3次,用95℃的热水浸泡3 min,晾干后,经粉碎机进行粉碎后,过100目筛,直至豆粉全部通过,制备全豆粉。称取全豆粉10 g,加入食用水100 mL,混匀后,115℃灭菌30 min。纳豆菌在全豆粉液内于37℃活化6 h,待全豆浆冷至室温后,接种活化的纳豆菌,于140 r/min、37℃发酵3 h,即得一次发酵液,然后在一次发酵液内添加1.5g超微贝壳粉和0.6g食用琼胶,混匀。在200 mL鲜牛奶中按照乙酰化二淀粉磷酸酯添加1.5 g、蛋白粉添加1.5 g、柠檬酸添加0.21 g和柠檬酸钠添加0.105 g,混匀后于90℃巴士灭菌5 min。待牛奶冷却后,与100 mL一次发酵液混匀,添加活化的乳酸菌液,41℃静置发酵3.5 h,得二次发酵液。将二次发酵液进行灌装,于4℃后熟12 h,即得纳豆酸奶1。
实施例二:
将精挑的大豆清洗3次,用95℃的热水浸泡3 min,晾干后,经粉碎机进行粉碎,过100目筛,直至豆粉全部通过,制备全豆粉。称取全豆粉10 g,加入食用水120 mL,混匀后,115℃灭菌30 min。纳豆菌在全豆粉液内于37℃活化5 h,待全豆浆冷至室温后,接种活化的纳豆菌,于140 r/min、37℃发酵4 h,即得一次发酵液,然后在一次发酵液内添加2.9g超微贝壳粉和0.9g琼胶,混匀。。在360 mL鲜牛奶中添加乙酰化二淀粉磷酸酯2 g、蛋白粉2g、柠檬酸0.26g和柠檬酸钠0.13 g,混匀后于90℃巴士灭菌5 min。待牛奶冷却后,与120 mL一次发酵液混匀,添加活化的乳酸菌液,43℃静置发酵4 h,得二次发酵液。将二次发酵液进行灌装,于4℃后熟24 h,既得纳豆酸奶2。
对实施例一和二的纳豆酸奶进行测定,经测定,纳豆酸奶中的粗蛋白含≥3.76g/100g,粗脂含量≥3.13g/100g,钙元素含量≥114mg/100g,pH为4.30,酸度为71°,纳豆菌的CFU≥2.46×109/100g,乳酸菌的CFU≥1.02×108/100g,脱水收缩性为99.025%,持水收缩性为63.93%,纳豆激酶酶活为518.2IU/mL,水溶性蛋白含量为0.81g/100g,多肽含量939.83mg/100g,多糖含量0.883 mg/100g。在4℃贮藏条件下可以保存15~20天,在20℃贮藏条件下可以保存2~3天。
关于新型纳豆酸奶风味,设置对照组一和对照组二;其中:
对照组一通过使用纳豆冻干粉添加至酸奶中搅拌均匀制得直接混合酸奶,获得对照酸奶1;
对照组二通过使用纳豆发酵豆浆添加至酸奶中并加入去味剂搅拌均匀制得纳豆豆浆混合酸奶,获得对照酸奶2;
通过随机选择30名男生和30名女生共60名学生组成评价小组,按照表1的评价方式对纳豆酸奶1和2以及对照酸奶1和2的风味(滋味、气味)进行评价,
表1 纳豆酸奶的风味评价标准表
按百分制计纳豆酸奶1和2最终四舍五入后的平均得分为90和91分。对照酸奶1的风味评分为63;对照酸奶2的风味评分为76。均明显低于通过本发明方法制得的纳豆酸奶。
本发明纳豆酸奶进行的两次发酵,能够有效的突出纳豆菌与乳酸菌之间的相互作用,纳豆菌进行的第一次发酵,能够使大豆中的大分子物质降解成小分子物质,同时产生纳豆菌及其代谢产物(活性肽、活性多糖、纳豆激酶等)。乳酸菌进行的第二次发酵,能够与纳豆菌相互作用,共同对一次发酵液和牛奶或复原乳进行发酵,能够产生更多的功能小分子物质。同时纳豆酸奶中添加的除味剂超微贝壳粉不仅可以除去不良味道,还能为人们提够钙元素以补充钙质;除味剂中食用琼胶除能吸附呈味物质外,还兼具稳定剂作用。
以上所述的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明精神的前提下,本领域普通技术人员对本发明的技术方案作出的各种变形和改进,均应落入本发明权利要求书确定的保护范围内。
Claims (10)
1.一种新型纳豆酸奶,其特征在于:包括二次混合发酵液;
其中所述二次混合发酵液通过使用纳豆菌对全豆浆进行发酵获得一次全豆浆发酵液后,将一次全豆浆发酵液与牛乳混合后使用乳酸菌进行发酵后获得。
2.根据权利要求1所述的一种新型纳豆酸奶,其特征在于:所述全豆浆为黄豆经清洗、热烫、晾干、磨粉、过筛、加水混合后制得。
3.根据权利要求1所述的一种新型纳豆酸奶,其特征在于:所述牛乳为鲜牛奶或复原乳。
4.根据权利要求1所述的一种新型纳豆酸奶,其特征在于:所述一次全豆浆发酵液和牛乳的比例为1:2~1:5。
5.根据权利要求1所述的一种新型纳豆酸奶,其特征在于:还包括稳定剂。
6.根据权利要求5所述的一种新型纳豆酸奶,其特征在于:所述稳定剂选自乙酰化二淀粉磷酸酯、蛋白粉、柠檬酸和柠檬酸钠中的一种或多种。
7.根据权利要求1所述的一种新型纳豆酸奶,其特征在于:还包括除味剂。
8.根据权利要求7所述的一种新型纳豆酸奶,其特征在于:所述除味剂为超微贝壳粉和食用琼胶中的一种或多种。
9.一种如权利要求1-8任意一项所述的一种新型纳豆酸奶的制备方法,其特征在于包括如下步骤:
(1)将黄豆经清洗、热烫、晾干、磨粉、过筛、加水得全豆浆;
(2)将步骤(1)获得的全豆浆进行灭菌获得灭菌全豆浆;
(3)取少量灭菌的全豆浆加入纳豆菌进行纳豆菌活化,活化后获得活化纳豆菌液;
(4)将步骤(2)获得的灭菌全豆浆和步骤(3)获得的活化纳豆菌液混合,进行第一次发酵,得到一次全豆浆发酵液;
(5)将步骤(4)所述的一次全豆浆发酵液和除味剂混匀;
(6)将步骤(5)所述的一次发酵液与牛乳按比例混合得混合液;
(7)将步骤(6)所述的混合液与稳定剂混合均匀;
(8)将步骤(7)所述的混合液加入乳酸菌进行二次发酵得二次混合发酵液;
(9)将步骤(8)所述的二次混合发酵液进行灌装
(10)将步骤(9)所述的灌装发酵液在4℃后熟12~24 h,即得新型纳豆酸奶产品。
10.根据权利要求9所述的一种新型纳豆酸奶的制备方法,其特征在于:所述
步骤(2)中灭菌步骤使用115℃条件灭菌30min;步骤(3)中纳豆菌的活化温度为37℃,活化时间为5~6h;所述步骤(4)中第一次发酵的温度为37℃,发酵时间为3~4h;所述步骤(8)的二次发酵的温度为41~43℃,发酵时间为3.5~4h。
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