CN111789161A - 一种富含维生素b发酵乳的制作方法及其应用 - Google Patents
一种富含维生素b发酵乳的制作方法及其应用 Download PDFInfo
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Abstract
一种富含维生素B发酵乳的制作方法及其应用,属于食品加工领域。将牛乳与豆乳混合后,添加3.0%~5.0%的火麻油和0.1%~0.3%的麦芽糖醇,剪切,在均质,热处理;接入3.0%~5.0%的植物乳杆菌Bama06和嗜热链球菌grx11混合发酵剂,接种比例为2:1(v/v),在37℃下发酵8~16 h制备而成。本发明方法中使用了牛乳与豆乳的混合乳,利用高产维生素B的植物乳杆菌Bama06作为主要发酵剂,添加了火麻油促进乳酸菌产维生素B。本发明产品具有富含维生素B、状态稳定和风味好的特点,是可作为营养品的一类新型乳制品。
Description
技术领域
本发明属于食品加工领域,具体涉及一种富含维生素B发酵乳的制作方法及其应用。
背景技术
维生素B是机体必须的微量营养素之一,具有多种生理功能,常以辅酶的形式参与调节各种代谢反应,对人体健康十分重要。维生素B在人体含量很少,大部分不能由人体自身产生,很多人由于吸收效率低或膳食营养不平衡而导致维生素B缺乏进而引起疾病,须通过外源性的维生素B营养食品或者药物来补充。因此,开发科学、健康的维生素B膳食补充产品成为食品行业关注的焦点。随着社会经济的发展,人们的保健意识逐渐增强,消费者对于乳酸菌在促进人体健康和预防疾病中的重要性有了更多的了解和关注。目前,乳酸菌在功能食品中的开发及应用是功能食品行业研究的热点之一。
一些蔬菜和谷物中含有丰富的维生素,包括B族维生素,但通常在研磨,食品加工或烹饪过程中被去除或破坏。有研究表明乳酸菌发酵可以提升蔬菜和谷物中的维生素B含量,补偿其在加工过程中发生的损失,提高营养价值。此外,在工业生产中,可通过添加植物油达到促进发酵菌株合成维生素B的目的。因此,本发明利用可以高产维生素B的乳酸菌作为发酵剂,发酵牛乳和豆乳的混合乳,同时添加火麻油促进乳酸菌发酵产维生素B,可以研发出富含维生素B的发酵乳产品,以满足消费者对于功能性食品的需求。
发明内容
本发明的目的在于提供一种富含维生素B发酵乳的制作方法及其应用,该方法生产的产品有维生素B含量高的特点,其中搅拌型发酵乳产品中维生素B2、B5、 B6和叶酸的含量分别为3.23mg/L、8.12mg/L、3.01mg/L和0.78mg/L;凝固型发酵乳产品中维生素B2、B5、B6和叶酸的含量分别为3.51mg/L、7.78mg/L、 2.64mg/L和0.71mg/L。本发明可作为膳食补充产品或营养品,补充人体每日所需维生素B。
本发明技术方案是:将牛乳与豆乳按体积比为7.5~9.5:2.5~0.5的比例混合后,添加牛乳与豆乳总体积3.0%~5.0%的火麻油和牛乳与豆乳总体积0.1%~ 0.3%的麦芽糖醇,65℃下剪切5min,在50~60℃下采用21Mpa均质使火麻油乳化,得到原料乳;将原料乳在95℃下热处理30min,冷却至37~40℃接入原料乳总体积3.0%~5.0%的植物乳杆菌Bama06和嗜热链球菌grx11混合发酵剂,植物乳杆菌Bama06和嗜热链球菌grx11的接种比例为2:1(v/v),在37℃下发酵 8~16h制备而成。
本发明的创新点一:牛乳与豆乳按7.5~9.5:2.5~0.5的体积比例混合。植物乳杆菌Bama06在发酵牛乳的32h期间,有五种维生素B被检测出,其中维生素B2、B3、B5和叶酸在发酵期间含量上升,最高含量分别为4.01mg/L、5.01mg/L、 11.47mg/L和0.34mg/L。植物乳杆菌Bama06在豆乳中经32h发酵,酸度最高为58.78°T,活菌数量最高为2.27×109CFU/mL,同时发酵豆乳中维生素B2、 B3和叶酸的含量在发酵过程中上升,最高含量分别为1.16mg/L、2.46mg/L和 1.77mg/L。表明植物乳杆菌Bama06在豆乳中具有较好的生长产酸能力,同时还有较好的产维生素B能力。牛乳与豆乳的混合乳不仅有利于维生素B合成,更有利于乳酸菌的发酵,且动植基互补有利于营养功能提升。
本发明的创新点二:在发酵乳中添加了火麻油促进菌株发酵产维生素B,添加量为牛乳和豆乳体积总量的3.0%~5.0%。当火麻油添加量超过5.0%时,发酵后期油乳会发生分层,影响发酵乳的组织状态。当添加量小于3.0%时,不利于维生素B2和B5的合成,所以火麻油的添加量需控制在3.0%~5.0%。对比植物乳杆菌Bama06在发酵添加3.0%~5.0%火麻油组与未添加的对照组过程中发现,经8h 发酵,相较对照组维生素B2含量提高了0.09mg/L。经16h发酵,相较对照组维生素B3含量提高了2.53mg/L。在发酵前16h期间,火麻油组中维生素B5的含量均显著(p<0.05)高于对照组,提高量在0.22-2.35mg/L之间。所以添加 3.0%~5.0%的火麻油可以有效促进植物乳杆菌Bama06发酵产维生素B。
本发明的创新点三:利用具有高产维生素B能力的植物乳杆菌Bama06(植物乳杆菌Bama06已于2019年10月16日保藏于中国微生物菌种保藏管理委员会普通微生物中心,建议的分类命名为植物乳杆菌Lactobacillus plantarum,菌株保藏号:CGMCC NO:18694;植物乳杆菌Bama06于公布号为CN 110734880 A的中国专利文献“源于广西巴马具有高产维生素B能力的植物乳杆菌Bama06及其用途”中公开)与较好产酸能力的嗜热链球菌grx11(嗜热链球菌grx11已于2013 年06月09日保藏于中国微生物菌种保藏管理委员会普通微生物中心,建议的分类命名为嗜热链球菌Streptococcus thermophilus,菌株保藏号:CGMCC NO:7697;嗜热链球菌grx11于公布号为CN 103352019 A的中国专利文献“用于发酵乳制备的嗜热链球菌grx11及应用”中公开)按2:1(v/v)混合作为发酵剂。植物乳杆菌Bama06和嗜热链球菌grx11分别于2019年10月16日和2013年6月9 日保藏于中国微生物菌种保藏管理委员会普通微生物中心,地址:北京市朝阳区北辰西路1号院3号,中国科学院微生物研究所,菌株保藏号分别为CGMCC NO: 18694和CGMCC NO:7697。
植物乳杆菌Bama06在37℃下发酵MRS、牛乳和豆乳50h后,在MRS液体培养基中检测出2.08mg/L的维生素B1,41.86mg/L的维生素B5及0.53mg/L的叶酸;在牛乳培养基中检测出8.43mg/L的维生素B2,5.04mg/L的维生素B3及 11.90mg/L的维生素B5;在豆乳培养基中检测出1.04mg/L的维生素B3。所以利用该菌株生产的发酵乳具有富含维生素B的特点。植物乳杆菌Bama06单菌发酵牛乳8h时酸度为37°T,且牛乳存在不凝乳的问题,而与嗜热链球菌grx11混合(混合比2:1(v/v))发酵5h时牛乳凝乳,发酵8h时牛乳酸度为92°T。因此,嗜热链球菌grx11的添加可以快速提升牛乳酸度和凝乳活力。
本发明的创新点四:建立了牛乳中火麻油的乳化方法。在火麻油乳化过程中使用麦芽糖醇为乳化剂,添加量为牛乳与豆乳总体积的0.1%~0.3%,65℃下剪切5min,在50~60℃下采用21Mpa均质使火麻油乳化。实验探究了添加0.1%~0.3%的海藻酸丙二醇酯、双乙酰酒石酸单双甘油酯和麦芽糖醇分别作为乳化剂的情况下,牛乳与豆乳的混合乳经乳化、热处理和接菌后,37℃下发酵8h,冷却后于 4℃冷藏,观察其组织状态变化。结果发现以0.1%~0.3%麦芽糖醇为乳化剂的发酵乳在贮藏72h期间组织状态均一稳定,而其余两组发酵乳均出现分层和油乳分离的现象,因此选用麦芽糖醇作为最终产品的乳化剂,添加量为0.1%~0.3%。在乳化过程中发现,添加火麻油后直接进行均质时,火麻油会因密度小而浮于表面,很难与牛乳同时经过均质阀实现乳化。所以需在65℃下剪切5min,进行初步乳化,形成短时间内的均一物质,方便后续均质。当剪切温度低于65℃时,剪切效果不佳,不能实现火麻油的乳化。因此在65℃下剪切5min后保持温度在 50~60℃进行均质乳化效果最佳。
本发明方法中使用了牛乳与豆乳的混合乳,利用高产维生素B的植物乳杆菌Bama06作为主要发酵剂,添加了火麻油促进乳酸菌产维生素B。本发明产品具有富含维生素B、状态稳定和风味好的特点,是可作为营养品的一类新型乳制品。
附图说明
图1为本发明实施例1中富含维生素B发酵乳的工艺流程图。
具体实施方法
实施例1
富含维生素B搅拌型发酵乳产品的制作方法:
将大豆洗净并在蒸馏水中浸泡过夜,浸泡过的大豆与85℃的热水按体积比1: 10比例混合并研磨3min。过200目筛,得到豆乳,豆乳经100℃煮浆10min 去腥。将脱脂乳粉按12%(热水体积量)的比例溶于80℃的热水中,得到复原乳,即牛乳。牛乳与豆乳按体积比7.5:2.5的比例进行混合,添加牛乳与豆乳总体积7%的蔗糖,添加牛乳与豆乳总体积5.0%的火麻油和牛乳与豆乳总体积0.2%的麦芽糖醇,65℃下剪切5min,保持温度在50~60℃于21Mpa下均质使火麻油乳化,95℃下灭菌30min。接入上述物质总体积3.0%的植物乳杆菌Bama06和嗜热链球菌grx11混合发酵剂,接种比为2:1(v/v)。37℃环境温度下发酵,发酵至70°T时停止发酵,冷却搅拌,4℃冷藏,得到搅拌型发酵乳产品。
实施例2
富含维生素B凝固型发酵乳产品的制作方法:
将大豆洗净并在蒸馏水中浸泡过夜,浸泡过的大豆与85℃的热水按1:10 比例混合并研磨3min。过200目筛,得到豆乳,豆乳经100℃煮浆10min去腥。将脱脂乳粉按12%的比例溶于80℃的热水中,与豆乳按9.5:0.5比例进行混合,添加7%的蔗糖,3.0%的火麻油和0.1%的麦芽糖醇,65℃下剪切5min,保持温度在50~60℃于21Mpa下均质使火麻油乳化,95℃下灭菌30min。接入5.0%的植物乳杆菌Bama06和嗜热链球菌grx11混合发酵剂,接种比为2:1(v/v)。37℃环境温度下发酵,发酵至85°T时停止发酵,4℃冷藏,得到凝固型发酵乳产品。
实施例3
富含维生素B饮料的制作方法:
按实施例1制备好发酵乳。将9%的蔗糖和0.5%的乳化稳定剂杀菌后,混合溶解。将制备好的发酵乳以30%~40%的比例与配料混合。在50~60℃下20Mpa压力均质,冷却后无菌灌装,制成可直接饮用的富含维生素B饮料。
Claims (4)
1.一种富含维生素B发酵乳的制作方法,其特征在于,将牛乳与豆乳混合,添加火麻油经均质、乳化和热处理后,得到原料乳;接入发酵剂,在37℃下发酵8~16 h,经冷却搅拌或发酵后冷藏制备而成。
2.如权利要求1所述一种富含维生素B发酵乳的制作方法,其特征在于,所述原料乳的制作方法为:将牛乳与豆乳按体积比为7.5~9.5:2.5~0.5的比例混合后,添加3.0%~5.0%的火麻油和0.1%~0.3%的麦芽糖醇,经过剪切,均质处理,使火麻油乳化制备而成。
3.如权力要求1所述一种富含维生素B发酵乳的制作方法,其特征在于,利用植物乳杆菌Bama06与嗜热链球菌grx11按体积比为2:1混合作为发酵剂,接种量为3.0%~5.0%,在37℃发酵8~16 h制备成发酵剂。
4.如权利要求1所述一种富含维生素B发酵乳的应用,其特征在于,可应用于发酵乳、发酵乳饮料及健康食品中。
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