CN111955547B - 一种藤茶益生菌发酵乳及其制备方法 - Google Patents
一种藤茶益生菌发酵乳及其制备方法 Download PDFInfo
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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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及一种功能性复合茶乳饮品的制备。将藤茶提取物调配后与益生菌发酵乳进行复配,结合藤茶高含量的黄酮成分,搭配益生菌的保健功能,形成一款具有保健益生功能的乳饮品。其不仅对血压血脂有调控功能,亦可解酒保肝,抗菌消炎。高含量的益生菌更能够调节肠道健康,DMY的降糖降脂作用能够减轻消费者对酸奶的能量摄入造成身体负担的顾虑,同时藤茶中的天然抗菌成分能够抑制不良微生物污染,具有较大的生产应用价值。
Description
技术领域
本发明属于食品技术领域,涉及一种保健酸奶及其制备方法。
背景技术
藤茶,又名白茶、莓茶,学名为显齿蛇葡萄(Ampelopsis grossedentata),是一种药食两用的植物,广泛分布于湖南、湖北、云南等地。2013年国家卫生计生委确定了显齿葡萄可作为新资源食品使用。
中国预防医学科学院营养与食品卫生所分析显示,显齿葡萄富含蛋白、膳食纤维、多种维生素及矿物质,诸如钾、钠、钙、铁、锌、硒、锰等。但其更为突出的优势是黄酮含量,高达45.52%。其中二氢杨梅素占主要部分。二氢杨梅素(3,5,7,3,4,5-六羟基-2,3双氢黄酮醇,dihydromyricetin,简称DMY)。除了具有黄酮类成分的清热解毒、保肝护肝、抗菌消炎以及良好的抗氧化能力外,DMY还能够抑制肿瘤细胞增殖,具有抗癌功效;同时对高血压、高血脂以及血糖异常有调节作用;最新研究发现其在阿尔兹海默症以及帕金森病等神经性疾病中具有神经保护作用,应用前景广阔。
在食品领域中,显齿葡萄藤多见于其幼嫩茎叶制成保健茶,因其良好的抗菌能力,茶水数日不馊。研究发现其对霉菌、酵母菌以及常见的腐败细菌都有良好的抑制作用,可用作天然防腐成分。DMY易溶于热水,甲醇等,常温下在水中溶解度低;加热温度≤100℃,时间≤30min,化学结构稳定;在酸性条件下稳定;对铝离子,铁离子,铜离子敏感。因此通过热水溶解提取其营养成分应用于食品中较为合适。益生菌是一类能够在人体肠道内定植的微生物,能够调节肠道内微生态平衡,促进肠道蠕动,减少有害菌附着,具有增强机体免疫力等益生作用,与DMY的保健功能相辅相成。
由于藤茶本身的抗菌作用,应用于食品发酵领域的研究较少。并且藤茶中高含量的DMY的溶解度随温度变化波动较大,其利用率应在产品开发中予以考量。本发明将藤茶提取液与益生菌发酵乳相混合进行复配,生产出一种功能性乳制品。具有解酒护肝,降糖降脂,抗炎杀菌的功效。产品不但具有乳制品的香气,更具有藤茶独特的微苦茶香。高含量的益生菌更能够调节肠道健康,DMY的降糖降脂作用能够减轻消费者对酸奶的能量摄入造成身体负担的顾虑,将美食与健康相结合。
发明内容
由于藤茶中二氢杨梅素溶解度随温度变化较大,茶水比及温度的影响实验结果见附表。
藤茶乳饮品具体技术方案如下:
茶汤提取:
1、称取藤茶5-10重量份,加50倍的纯水武火烧开,文火煮制20min;
2、过滤除渣,冷却后将茶渣加入50倍纯水武火烧开,文火煮制20min;
3、第二次过滤,汤色透明无结晶,将两次茶汤混合,加热浓缩至茶水比 1:35-50备用。
茶汤调配:
1、将茶汤85-88份,白砂糖10-12份,复配增稠剂2-3份,按重量份称取;
2、茶汤加热至60-65℃时加入白砂糖及增稠剂,搅拌10min后,升温至 90-95℃杀菌10min;
3、冷却至36-38℃备用。
发酵液制备:
1、将生牛乳或复原乳94-95份,白砂糖5-6份,按重量份称取;
2、将生牛乳或复原乳升温至40-45℃,加入白砂糖,搅拌均匀;
3、升温至60-65℃搅拌10min后在18-20Mpa下均质,90-95℃杀菌5min;
4、冷却至37℃时接种1×107CFU/mL干酪乳杆菌、嗜酸乳杆菌、植物乳杆菌以及双歧杆菌。
优选地,发酵剂包含干酪乳杆菌或嗜酸乳杆菌的两种及以上复配菌种。
在优选的实施方式中,所述发酵剂为包含干酪乳杆菌、嗜酸乳杆菌、植物乳杆菌以及双歧杆菌的两种或两种以上组合,且所述发酵剂至少包含干酪乳杆菌或嗜酸乳杆菌的一种。
5、发酵至酸度为80-90°T时终止发酵;
藤茶酸乳制备:
1、发酵好的酸乳80-90份,制备好的茶汤10-20,按重量份称取;
2、搅拌10-15min后,在18-20Mpa下均质,均质机高温杀菌并冷却至室温后使用;
3、成品罐装后冷却至4℃。
本发明中所述的份数,均为重量份。
本发明专利中所述文火及武火为本领域的技术术语。具体地,所述文火是指火力小而弱;所述武火是指火力大而猛。
本发明的优点在于:DMY加热不超过100℃,30min时结构稳定,本发明的提取方法更充分;且在酸性条件下稳定,与发酵的酸乳复配十分契合。成品总黄酮高含量高,DMY利用率提升,抗氧化能力得到显著提高。此外藤茶的保健作用与发酵乳的益生作用相结合,能够提升产品的保健价值。
在生产过程中由于藤茶的存在大大降低了污染杂菌的风险,由于霉菌等污染引起的问题由于其抑菌作用将得到一定程度的控制,后期产品质量将得到提高。
附图说明
图1为根据本发明中所述方法绘得的二氢杨梅素标准曲线图。
图2为本发明各实施例与对比例黄酮含量对比图。
具体实施方法
下述实施例中,生牛乳来源于武汉光明生态示范奶牛场,全脂乳粉来源于恒天然有限公司,复配增稠剂Grindsted YO 9699-C和菌种购于丹尼斯克 (中国)有限公司,白砂糖购于广西博文有限公司。藤茶购于张家界青安茶业有限公司。
实施例1
茶汤提取
1、称取藤茶10g,加500mL纯水武火烧开,文火煮制20min;
2、过滤除渣,冷却后将茶渣加入500mL纯水武火烧开,文火煮制20min;
3、第二次过滤,将两次茶汤混合,加热浓缩至茶水比1:40备用。
4、汤色透明无结晶,冷却至37℃备用。
茶汤制备:
1、将茶汤88,白砂糖10,复配增稠剂2,按重量份称取;
2、茶汤加热至60℃时加入白砂糖及增稠剂,搅拌10min后,升温至90℃杀菌10min;
3、冷却至37℃备用。
发酵液制备:
1、将生牛乳95,白砂糖5,按重量份称取;
2、将生牛乳升温至40℃,加入白砂糖,搅拌均匀;
3、升温至60℃搅拌10min后在18Mpa下均质,90℃杀菌5min;
4、冷却至37℃时分别接种1×107CFU/mL干酪乳杆菌、植物乳杆菌以及双歧杆菌;
5、发酵至酸度为80°T时终止发酵;
藤茶酸乳制备:
1、发酵好的酸乳90,制备好的茶汤10,按重量份称取;
2、搅拌10min后,在18Mpa下均质(均质机高温杀菌并冷却至室温后使用);
3、成品罐装后冷却至4℃。
实施例2
茶汤提取、茶汤制备以及发酵液制备同实施例1。
藤茶酸乳制备:
1、发酵好的酸乳80,制备好的茶汤20,按重量份称取;
2、搅拌10min后,在18Mpa下均质(均质机高温杀菌并冷却至室温后使用);
3、成品罐装后冷却至4℃。
实施例3
茶汤提取
1、称取藤茶5g,加250mL纯水武火烧开,文火煮制20min;
2、过滤除渣,冷却后将茶渣加入250mL纯水武火烧开,文火煮制20min;
3、第二次过滤,将两次茶汤混合,加热浓缩至茶水比1:35备用。
4、汤色透明无结晶,冷却至38℃备用。
茶汤制备:
1、将茶汤85,白砂糖12,复配增稠剂3,按重量份称取;
2、茶汤加热至60-65℃时加入白砂糖及增稠剂,搅拌10min后,升温至 95℃杀菌10min;
3、冷却至36-38℃备用。
发酵液制备:
1、将复原乳94,白砂糖6,按重量份称取;
2、将复原乳升温至45℃,加入白砂糖,搅拌均匀;
3、升温至65℃搅拌10min后在20Mpa下均质,95℃杀菌5min;
4、冷却至37℃时分别接种1×107CFU/mL嗜酸乳杆菌和植物乳杆菌;
5、发酵至酸度为90°T时终止发酵;
藤茶酸乳制备:
1、发酵好的酸乳80,制备好的茶汤20,按重量份称取;
2、搅拌15min后,在20Mpa下均质(均质机高温杀菌并冷却至室温后使用);
3、成品罐装后冷却至4℃。
对比例1
将藤茶提取液直接加入复原乳中进行共发酵:
1、将生牛乳84,砂糖6,复配增稠剂0.2,藤茶提取液10,按重量份称取;
2、将生牛乳升温至45℃,加入白砂糖、复配增稠剂以及显齿葡萄提取液,搅拌均匀;
3、升温至65℃搅拌10min后在20Mpa下均质,95℃杀菌5min;
4、冷却至37℃时分别接种1×107CFU/mL干酪乳杆菌、植物乳杆菌以及双歧杆菌;
5、发酵至酸度为80°T时终止发酵,搅拌均匀冷却至4℃保存。
对比例2
将藤茶提取液直接加入复原乳中进行共发酵,
1、将生牛乳74,砂糖6,复配增稠剂0.2,藤茶提取液20,按重量份称取;
2、将生牛乳升温至45℃,加入白砂糖、复配增稠剂以及显齿葡萄提取液,搅拌均匀;
3、升温至65℃搅拌10min后在20Mpa下均质,95℃杀菌5min;
4、冷却至37℃时分别接种1×107CFU/mL干酪乳杆菌、植物乳杆菌以及双歧杆菌;
5、发酵至酸度为80°T时终止发酵,搅拌均匀冷却至4℃保存。
效果实验一:对添加藤茶提取物后总黄酮含量的评价:
一、材料与仪器:
试剂:二氢杨梅素标品,张家界青安茶叶有限公司;无水乙醇、无水氯化铝、醋酸钾,上海国药有限公司。
仪器:紫外可见分光光度计UV-1800,日本岛津有限公司;Scout SE电子分析天平,常州奥豪斯仪器有限公司。
二、试剂配制:
二氢杨梅素标准液:准确称取二氢杨梅素标品10mg于50mL容量瓶,加体积分数为50%的乙醇溶解定容。
氯化铝溶液:准确称取无水氯化铝2.5g于100mL容量瓶中,加纯水定容。
醋酸钾溶液:准确称取醋酸钾9.82g于100mL容量瓶中,加纯水定容。
三、样品制备
将发酵好的实施例1和2;对比例1和2进行测定。
四、测定方法:
1、标准曲线绘制:吸取0.0、1.0、2.0、3.0、4.0、5.0mL二氢杨梅素标准液,分别置于25mL带塞比色管中,在分别加入2.0mL氯化铝溶液混匀,各加入2.0mL醋酸钾溶液混匀,加50%乙醇定容至刻度。混匀后用0号管调零,在30min内用紫外分光光度计测定302nm下吸光度。
2、样品测定:将发酵好的样品在10000rpm离心10min,取得上清后吸取 1mL置于25mL带塞比色管中,用0添加组上清调零,显色方法同标准曲线绘制。
五、结果
从图2表明,在藤茶提取物添加比例大致相同时,发酵后调配的实施例相比配料时添加的对比例黄酮含量增加了2倍。发酵过程使得产品中黄酮含量损失较大,而发酵后复配减少了黄酮功能性物质的损失,增强了产品的保健性。
附表:茶水比的探究实验
茶水比1:20应用上述茶汤提取法进行提取,之后分别稀释2、4、6、8、 10倍,做两个平行,分别置于25℃室温和4℃冷藏,24h后观察结晶情况,如下表所示:
茶水比 | 室温 | 冷藏 |
1:20 | 结晶 | 结晶 |
1:40 | 结晶 | 结晶 |
1:80 | 无结晶 | 结晶 |
1:160 | 无结晶 | 无结晶 |
1:200 | 无结晶 | 无结晶 |
可见在茶水比1:160下冷藏无结晶。在与酸奶复配最大添加量为20%时,即提取物茶水比为1:32以上时可使终产品无结晶。
所述茶水比为藤茶的加入重量与藤茶提取液的重量比。
效果实验二:藤茶抑菌效果实验
一、材料与仪器:
试剂:马铃薯琼脂培养基。
仪器:MIR-253恒温培养箱,日本三洋有限公司;超净工作台,美国Labconco;ScoutSE电子分析天平,常州奥豪斯仪器有限公司。
二、实验方法
1、将实施例3中的藤茶提取液用无菌离心管贮存备用;
2、将马铃薯琼脂培养基溶解杀菌后倒入平皿,加入1mL藤茶提取液于倒好的平板上层(TC平板),在超净工作台内放置至液体全部吸收;
3、将实验室保藏的青霉菌种置于未加提取液的平板中培养,挑取孢子用无菌水配置成浓度为1×104CFU/mL的孢子悬浮液;
4、将灭菌后的6mm圆形滤纸片在菌液中浸润后置于步骤2中准备好的平板,同时做未加提取液的平板为对照(CK平板);
5、30℃培养4d比较菌落生长的直径。
三、实验结果
培养时间(d) | TC平板菌落直径(mm) | CK平板菌落直径(mm) |
1 | 6 | 6.5 |
2 | 6.5 | 12 |
3 | 7 | 13 |
4 | 8 | 15 |
注:所测直径包含滤纸片直径由此可见藤茶提取液对霉菌抑制效果显著。
Claims (9)
1.一种藤茶益生菌发酵乳的制备方法,其特征在于,包含以下步骤:
(1)将藤茶经两次煮制后,制得藤茶提取液;步骤(1)中所述两次煮制包括以下步骤:
第一次煮制:将藤茶与水混合,经武火烧开,文火煮制,第一次过滤;
第二次煮制:将第一次过滤得到的茶渣加水武火烧开,文火煮制,第二次过滤去除茶渣;
将两次茶汤混合,加热浓缩备用;
第一次煮制步骤中藤茶与水的重量比为1:50;第二次煮制步骤中茶渣与水的重量比为1:50,将第一次煮制的藤茶提取液与第二次煮制的藤茶提取液混合并加热浓缩至茶水比为1:35-50,所述茶水比为藤茶的加入量与藤茶提取液的重量比;
(2)将步骤(1)得到的藤茶提取液与甜味剂、增稠剂混合,经杀菌得到料液A;料液A的总重量为100重量份时,藤茶提取液、甜味剂与增稠剂的重量比为:85-88:10-12:2-3;
(3)取生牛乳或复原乳,加入甜味剂混合,并进行均质、杀菌;
(4)将步骤(3)的产物接种发酵剂,并对其进行发酵,得到料液B;
(5)称取料液A:10-20重量份,称取料液B:80-90重量份,将料液A与料液B混合,经均质,得到藤茶益生菌发酵乳。
2.如权利要求1所述的藤茶益生菌发酵乳的制备方法,其中,所述文火煮制的时间为10-30min。
3.如权利要求1所述的藤茶益生菌发酵乳的制备方法,其中,所述文火煮制的时间为20min。
4.如权利要求1所述的藤茶益生菌发酵乳的制备方法,其中,步骤(2)中,将藤茶提取液加热至60-65℃,加入甜味剂及增稠剂,搅拌10 min后,升温至90-95℃杀菌10min,冷却至36-38℃得到料液A。
5.如权利要求1所述的藤茶益生菌发酵乳的制备方法,其中,步骤(3)中,基于所述生牛乳或复原乳与甜味剂的总重量为100份,称取生牛乳或复原乳94-95份,甜味剂5-6份;将生牛乳或复原乳升温至40-45℃,加入甜味剂,搅拌均匀,升温至60-65℃,搅拌10 min,在18-20 Mpa下均质,并于90-95℃杀菌5 min。
6.如权利要求1所述的藤茶益生菌发酵乳的制备方法,其中,步骤(4)中,所述发酵剂为包含干酪乳杆菌、嗜酸乳杆菌、植物乳杆菌以及双歧杆菌的两种或两种以上组合,且所述发酵剂至少包含干酪乳杆菌或嗜酸乳杆菌的一种。
7.如权利要求1所述的藤茶益生菌发酵乳的制备方法,其中,步骤(4)中,将步骤(3)的产物冷却至37℃时接种发酵剂,所述发酵剂的接种量为1×107CFU/mL,发酵至酸度为80-90°T时终止发酵。
8.如权利要求1所述的藤茶益生菌发酵乳的制备方法,其中,步骤(5)中,包括以下步骤,混合后搅拌10-15min,在18-20Mpa下均质,并罐装后冷却至4℃。
9.一种藤茶益生菌发酵乳,其特征在于,根据权利要求1-8任一项所述的藤茶益生菌发酵乳的制备方法制备得到。
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