CN111820375A - 一种羽扇豆益生菌布丁的制备方法 - Google Patents
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Abstract
本发明涉及食品技术领域，具体地说是一种羽扇豆益生菌布丁的制备方法，按如下步骤制备：步骤1，对羽扇豆种子进行预处理；步骤2，在羽扇豆种子浆料中添加纤维素酶，水解、过滤、升温后，添加甜味料；步骤3，添加凝结芽孢杆菌，均质、巴氏杀菌后，冷却，加入葡萄糖酸δ‑内酯并搅拌均匀，灌装待二次杀菌；步骤4，加热并保持5~10min后，降温至室温。本发明同现有技术相比，采用酶法处理原料，将凝结芽孢杆菌加入羽扇豆溶液，并制成可以直接食用的羽扇豆益生菌布丁，不仅利用了羽扇豆种子里丰富的蛋白质和碳水化合物，还保留了部分膳食纤维和其他营养成分，利用益生菌凝结芽孢杆菌耐热特征，转化成营养健康的新型食品，简便易食，而且工艺相对简单。
Description
技术领域
本发明涉及食品技术领域，具体地说是一种羽扇豆益生菌布丁的制备方法。
背景技术
羽扇豆原产北美，因其根系具有固肥的机能，在中国台湾地区的茶园中广泛种植。羽扇豆可忍受 0℃的气温，根系发达，耐旱，最适宜砂性土壤，利用磷酸盐中难溶性磷的能力也较强。
羽扇豆种子目前主要作为精饲料或用于提取蛋白质等营养物质，并用作绿肥和覆盖作物。在欧洲南部、中东地区、非洲和南美洲，尤其是意大利，羽扇豆早已被用作人类食用的产品，这些地区将羽扇豆种子经水浸泡和蒸煮后即食，或经西式调味料腌制后食用，甚至含有生物碱的种子，在适当脱碱后也食用。欧洲和美国用羽扇豆粉代替大豆粉，用于各种肉食品，如香肠、罐头和碎牛肉中作为粘和剂和填料，并用于面条，如通心粉，各种食品的面糊及在烘烤食品中作为拼料。羽扇豆粉还是分离蛋白质的预制品，这种蛋白质粉可用于饼干、发酵甜醅、小松糕、软糖、快餐食品、酱油、橙汁以及浓缩蛋白等。
羽扇豆粉的组成进行分析与测定，结果表明：羽扇豆粉中水分含量为6.80%，灰分含量为3.02%，脂肪含量为5.47%，蛋白质含量为42.44%，碳水化合物含量为6.98%，膳食纤维含量为35.21%，是典型的高蛋白、高膳食纤维、低脂肪、低糖健康食品原料。
为更好地将羽扇豆制作成被消费者喜欢的食品，扩大该原料的应用范围，需要设计一种羽扇豆益生菌布丁的制备方法，将羽扇豆与乳酸菌结合，形成羽扇豆益生菌休闲食品。
发明内容
本发明的目的是克服现有技术的不足，提供了一种羽扇豆益生菌布丁的制备方法，将羽扇豆与乳酸菌结合，形成羽扇豆益生菌休闲食品。
为了达到上述目的，本发明是一种羽扇豆益生菌布丁的制备方法，按如下步骤制备：步骤1，对羽扇豆种子进行预处理：将洗净的羽扇豆种子置于与羽扇豆同等质量的60℃水中浸泡20min，羽扇豆种子外皮软化后，进行打浆、研磨至细腻，形成羽扇豆种子浆料；步骤2，在羽扇豆种子浆料中添加浆料总重量0.01%-0.05%的纤维素酶，采用40~50℃水解15min，100目过滤，升温至60~80℃，添加浆料总重量3~6%的甜味料，用水补足1000克并搅拌均匀；步骤3，添加总重量0.01~1.0%的凝结芽孢杆菌，在65℃的温度，18~20MPa的压力下进行均质，在115℃的温度下进行5min巴氏杀菌或在105℃的温度下进行10min巴氏杀菌后，冷却至70℃以下，加入总重量0.1%~0.3%的葡萄糖酸δ-内酯并搅拌均匀，灌装待二次杀菌；步骤4，将灌装好的产品置于热水中加热至80~90℃后，保持5~10min，降温至室温，形成羽扇豆益生菌布丁产品。
所述的羽扇豆种子浆料的蛋白质含量为总重量的3.0%~10.0%。
所述的甜味料为白砂糖、麦芽糖、果葡糖浆中的一种或一种以上的混合物。
所述的羽扇豆益生菌布丁产品4~6℃冷藏贮藏，保质期7~10天。
本发明同现有技术相比，采用酶法处理原料，将凝结芽孢杆菌加入羽扇豆溶液，并制成可以直接食用的羽扇豆益生菌布丁，不仅利用了羽扇豆种子里丰富的蛋白质和碳水化合物，还保留了部分膳食纤维和其他营养成分，利用益生菌凝结芽孢杆菌耐热特征，转化成营养健康的新型食品，简便易食，而且工艺相对简单。
具体实施方式
现对本发明做进一步描述。
本发明是一种羽扇豆益生菌布丁的制备方法，按如下步骤制备：
步骤1，对羽扇豆种子进行预处理：将洗净的羽扇豆种子置于与羽扇豆同等质量的60℃水中浸泡20min，羽扇豆种子外皮软化后，进行打浆、研磨至细腻，形成羽扇豆种子浆料，羽扇豆种子浆料的蛋白质含量为总重量的3.0%~10.0%。
步骤2，在羽扇豆种子浆料中添加浆料总重量0.01%-0.05%的纤维素酶，采用40~50℃水解15min，100目过滤，升温至60~80℃，添加浆料总重量的3~6%的甜味料，用水补足1000克并搅拌均匀，甜味料为白砂糖、麦芽糖、果葡糖浆中的一种或一种以上的混合物。
步骤3，添加总重量的0.01~1.0%的凝结芽孢杆菌，在65℃的温度，18~20MPa的压力下进行均质，在115℃的温度下进行5min巴氏杀菌或在105℃的温度下进行10min巴氏杀菌后，冷却至70℃以下，加入总重量0.1%~0.3%的葡萄糖酸δ-内酯并搅拌均匀，灌装待二次杀菌。
步骤4，将灌装好的产品置于热水中加热至80~90℃后，保持5~10min，降温至室温，形成羽扇豆益生菌布丁产品。羽扇豆益生菌布丁产品4~6℃冷藏贮藏，保质期7~10天。
以下实施例中，营养指标参考以下数据来计算：水分含量为6.8%，灰分含量为3.0%，脂肪含量为5.5%，蛋白质含量为42.4%，碳水化合物含量为7.0%，膳食纤维含量为35.2%。
实施例1，制备羽扇豆益生菌布丁
将洗净的75克羽扇豆种子置于与羽扇豆同等质量的60℃水中浸泡20min，羽扇豆种子外皮软化后打浆、研磨至细腻成羽扇豆种子浆料。
在羽扇豆种子浆料中添加实际总重量0.01%的纤维素酶，采用50℃水解15min，100目过滤，升温至80℃，添加浆料总重量6%的白砂糖，补水定容至1000克，搅拌均匀。
添加总重量的1.0%的凝结芽孢杆菌，在65℃的温度，18~20MPa的压力下进行均质，在115℃的温度下进行5min巴氏杀菌，冷却70℃以下，加入总重量0.3%的葡萄糖酸δ-内酯并搅拌均匀，灌装待二次杀菌。
将灌装好的产品置于热水中加热至90℃后，保持5min，降温至室温，形成羽扇豆益生菌布丁产品，4~6℃冷藏贮藏，保质期10天。
实施例2，制备羽扇豆益生菌布丁
将洗净的240克羽扇豆种子置于与羽扇豆同等质量的60℃水中浸泡20min，羽扇豆种子外皮软化后打浆、研磨至细腻成羽扇豆种子浆料。
在羽扇豆种子浆料中添加实际总重量0.05%的纤维素酶，采用40℃水解15min，100目过滤，升温至60℃，添加浆料总重量3%的白砂糖和浆料总重量2%的麦芽糖，补水定容至1000克，搅拌均匀待用。
添加总重量0.01%的凝结芽孢杆菌在65℃的温度，18~20MPa的压力下进行均质，在105℃的温度下进行10min巴氏杀菌，冷却70℃以下，加入总重量0.1%的葡萄糖酸δ-内酯并搅拌均匀，灌装待二次杀菌；
将灌装好的产品置于热水中加热至80℃后，保持10min，降温至室温，形成羽扇豆益生菌布丁产品，4~6℃冷藏贮藏，保质期7天。
本发明利用酶处理的方法，将羽扇豆浆料中部分膳食纤维分解为寡糖和葡萄糖，利于发酵增殖菌体，解决了羽扇豆碳源不足，很难发酵的问题，同时改善口感。加入凝结芽孢杆菌，经巴氏杀菌后加入葡萄糖酸δ-内酯，灌装、冷却等工序制成。本发明工艺比一般的布丁简单，而且利于凝结芽孢杆菌芽孢的形成，能做成活菌布丁。
Claims (4)
1.一种羽扇豆益生菌布丁的制备方法，其特征在于：按如下步骤制备：步骤1，对羽扇豆种子进行预处理：将洗净的羽扇豆种子置于与羽扇豆同等质量的60℃水中浸泡20min，羽扇豆种子外皮软化后，进行打浆、研磨至细腻，形成羽扇豆种子浆料；步骤2，在羽扇豆种子浆料中添加浆料总重量0.01%-0.05%的纤维素酶，采用40~50℃水解15min，100目过滤，升温至60~80℃，添加浆料总重量3~6%的甜味料，用水补足1000克并搅拌均匀；步骤3，添加总重量0.01~1.0%的凝结芽孢杆菌，在65℃的温度，18~20MPa的压力下进行均质，在115℃的温度下进行5min巴氏杀菌或在105℃的温度下进行10min巴氏杀菌后，冷却至70℃以下，加入总重量0.1%~0.3%的葡萄糖酸δ-内酯并搅拌均匀，灌装待二次杀菌；步骤4，将灌装好的产品置于热水中加热至80~90℃后，保持5~10min，降温至室温，形成羽扇豆益生菌布丁产品。
2.根据权利要求1所述的一种羽扇豆益生菌布丁的制备方法，其特征在于：所述的羽扇豆种子浆料的蛋白质含量为总重量3.0%~10.0%。
3.根据权利要求1所述的一种羽扇豆益生菌布丁的制备方法，其特征在于：所述的甜味料为白砂糖、麦芽糖、果葡糖浆中的一种或一种以上的混合物。
4.根据权利要求1所述的一种羽扇豆益生菌布丁的制备方法，其特征在于：所述的羽扇豆益生菌布丁产品4~6℃冷藏贮藏，保质期7~10天。
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