CN112155056B - 一种调节肠道的酸奶及其制备方法和应用 - Google Patents
一种调节肠道的酸奶及其制备方法和应用 Download PDFInfo
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Abstract
本发明实施例涉及一种调节肠道的酸奶及其制备方法和应用,所述酸奶由包括下述重量份的原料制得:生牛乳90‑97份,格氏乳杆菌(0.7~5)×108CFU/100克生牛乳,嗜热链球菌(0.1~9)×1010CFU/100克生牛乳,保加利亚乳杆菌(0.1~9)×1010CFU/100克生牛乳,嗜酸乳杆菌(0.5~7)×108CFU/100克生牛乳,植物乳杆菌(0.5~7)×108CFU/100克生牛乳,副干酪乳杆菌(0.1~9)×107CFU/100克生牛乳等益生菌,菊粉等益生元。该酸奶能够调节肠道菌群平衡,防止超重和/或肥胖孕妇在妊娠期便秘和妊娠糖尿病。
Description
技术领域
本发明涉及食品领域,具体涉及一种调节肠道的酸奶及其制备方法和应用。
背景技术
在生活节奏快、生活压力大的现代社会,人们的不良生活习惯会加速削弱肠道消化、代谢、免疫等功能,继而带来诸如肥胖、便秘、消化不良等症状,甚至造成巨大健康隐患。随着肠道微生态健康概念的升级,越来越多的人意识到调节肠道微生态平衡、改善肠道健康的重要性。对于特殊人群孕产妇来说,调节肠道微生态、改善便秘尤为重要。便秘、糖尿病是超重肥胖孕妇的常见妊娠并发症,在一定程度上影响妊娠结局,而妊娠期孕妇可用药物较少,因此开发一种能通过调节肠道微生态,从而改善便秘、改善妊娠糖尿病的食品具有重要意义。
公开于该背景技术部分的信息仅仅旨在增加对本发明的总体背景的理解,而不应当被视为承认或以任何形式暗示该信息构成已为本领域一般技术人员所公知的现有技术。
发明内容
发明目的
为解决上述技术问题,本发明的目的在于提供一种调节肠道的酸奶及其制备方法和应用。该酸奶能够调节肠道菌群平衡,防止超重和/或肥胖孕妇在妊娠期便秘和妊娠糖尿病。
解决方案
为实现本发明目的,本发明实施例提供了一种酸奶,所述酸奶由包括下述重量份的原料制得:
生牛乳90-97份,格氏乳杆菌(0.7~5)×108CFU/100克生牛乳,嗜热链球菌(0.1~9)×1010CFU/100克生牛乳,保加利亚乳杆菌(0.1~9)×1010CFU/100克生牛乳,嗜酸乳杆菌(0.5~7)×108CFU/100克生牛乳,植物乳杆菌(0.5~7)×108CFU/100克生牛乳,副干酪乳杆菌(0.1~9)×107CFU/100克生牛乳,短双歧杆菌(1~5)×106CFU/100克生牛乳,乳双歧杆菌(1~5)×106CFU/100克生牛乳,长双歧杆菌(0.5~5)×106CFU/100克生牛乳,菊粉1~5份、低聚果糖1~5份、低聚半乳糖0.1~2份、聚葡萄糖0.1~2份、低聚异麦芽糖0.1~2份、低聚木糖0.1~0.6份。
上述酸奶在一种可能的实现方式中,所述酸奶由包括下述重量份的原料制得:生牛乳90-95份,格氏乳杆菌(0.7~2)×108CFU/100克生牛乳,嗜热链球菌(0.5~2)×1010CFU/100克生牛乳,保加利亚乳杆菌(0.5~2)×1010CFU/100克生牛乳,嗜酸乳杆菌(0.5~2)×108CFU/100克生牛乳,植物乳杆菌(0.5~2)×108CFU/100克生牛乳,副干酪乳杆菌(0.5~2)×107CFU/100克生牛乳,短双歧杆菌(2~4)×106CFU/100克生牛乳,乳双歧杆菌(2~4)×106CFU/100克生牛乳,长双歧杆菌(0.5~2)×106CFU/100克生牛乳,菊粉2~3份,低聚果糖2~3份,低聚半乳糖0.6~0.8份,聚葡萄糖0.4~0.5份,低聚异麦芽糖0.2~0.3份,低聚木糖0.3~0.4份。
上述酸奶在一种可能的实现方式中,所述酸奶由包括下述重量份的原料制得:生牛乳90份,格氏乳杆菌1×108CFU/100克生牛乳,嗜热链球菌1×1010CFU/100克生牛乳,保加利亚乳杆菌1×1010CFU/100克生牛乳,嗜酸乳杆菌1×108CFU/100克生牛乳,植物乳杆菌1×108CFU/100克生牛乳,副干酪乳杆菌1×107CFU/100克生牛乳,短双歧杆菌3×106CFU/100克生牛乳,乳双歧杆菌3×106CFU/100克生牛乳,长双歧杆菌1×106CFU/100克生牛乳,菊粉2份,低聚果糖2份,低聚半乳糖0.8份,聚葡萄糖0.5份,低聚异麦芽糖0.3份,低聚木糖0.4份。
上述酸奶在一种可能的实现方式中,所述酸奶的原料中还包括甜菊糖苷和罗汉果甜苷,原料中生牛乳与甜菊糖苷、罗汉果甜苷的重量比为90-97:0.001-0.005:0.001-0.005份。
上述酸奶在一种可能的实现方式中,原料中生牛乳与甜菊糖苷、罗汉果甜苷的重量比为90:0.003:0.003。
本发明实施例还提供了上述酸奶的制备方法,所述制备方法包括下述步骤:
将生牛乳验收,过滤;
按上述配比将菊粉、低聚果糖、低聚半乳糖、聚葡萄糖、低聚异麦芽糖、低聚木糖进行混料;
将所得混合原料预热、均质、杀菌、冷却;
按配比接种格氏乳杆菌和复合菌种,所述复合菌种即为嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、植物乳杆菌、副干酪乳杆菌、短双歧杆菌、乳双歧杆菌、长双歧杆菌的混合物;
进行发酵、冷却、待装、灌装、冷藏及后成熟,即得。
上述制备方法在一种可能的实现方式中,在将菊粉、低聚果糖、低聚半乳糖、聚葡萄糖、低聚异麦芽糖、低聚木糖进行混料时,还按配比加入甜菊糖苷、罗汉果甜苷进行混料。
上述制备方法在一种可能的实现方式中,将所得混合原料预热、均质、杀菌、冷却的条件为:将所得混合原料预热至60~65℃,在100-200bar的条件下均质,在95±2℃的条件下进行杀菌并保持5min,冷却至43±2℃。
上述制备方法在一种可能的实现方式中,所述发酵的条件为:于42±2℃进行发酵,发酵酸度≥70°T(pH<4.60)时终止发酵。
本发明实施例还提供了上述酸奶在制备防止超重和/或肥胖孕妇在妊娠期便秘和妊娠糖尿病的食品、保健品、药品中的应用。
菊粉:控制血脂;降低血糖;促进矿物质的吸收、调节肠道微生物菌群,双歧杆菌和乳酸杆菌增值作用,改善肠道健康,防止便秘;抑制有毒发酵产物的生成,保护肝脏,预防结肠癌等。
低聚果糖:低热能值、防龋齿、双歧杆菌和植物乳杆菌的增殖、降低血清中胆固醇和甘油三酯、防治腹泻和便秘等。
低聚半乳糖:人体肠道中双歧杆菌、嗜酸乳酸杆菌等有益菌极好的营养源和有效的增殖因子,可以改善人体肠道的消化吸收功能等。
聚葡萄糖:调节脂类代谢、降低胆固醇、减少糖量吸收、预防治便秘等。
低聚异麦芽糖:抗龋齿、短双歧杆菌增殖等。
低聚木糖:减少有毒发酵产物及有害细菌酶的产生、抑制病原菌和腹泻、防止便秘、保护肝脏功能、降低血清胆固醇、降低血压、能增强机体免疫力,抗癌等,低聚木糖对青春双歧杆菌、短双歧杆菌、两岐双歧杆菌均有明显的增殖效果。
甜菊糖苷:低热能值、安全性高、稳定性高等;是天然低热量甜味剂。甜菊糖的热值仅为蔗糖的1/300,摄入人体后不被吸收,不产生热量,是糖尿病和肥胖病患者适用的甜味剂。
罗汉果甜苷:防龋齿、甜度为蔗糖的300倍,其热量为零,具有清热润肺镇咳、润肠通便之功效,对肥胖、便秘、糖尿病等具有防治作用。
有益效果
1、本发明实施例提供的酸奶,采用复合配方,除传统乳酸菌(保加利亚乳杆菌、嗜热链球菌)外,添加多种益生菌,包括:格氏乳杆菌、嗜酸乳杆菌、植物乳杆菌、副干酪乳杆菌、短双歧杆菌、乳双歧杆菌、长双歧杆菌,为肠道增添新活力;还添加益生元与膳食纤维,改善肠道健康。肠道健康与益生菌和益生元密不可分,益生菌和益生元的作用并不相互独立,它们同时使用,对肠道健康的作用比单一使用益生菌或益生元的效果更好,这是因为活的益生菌与特定的选择性底物即益生元之间的协作效应。益生元作为肠道内益生菌的粮食,而不能被有害菌利用,却能促进有益菌的生长与繁殖,抑制有害菌的生长,益生菌和益生元相辅相成,共同发挥作用,使肠道的微生态环境保持平衡,预防和改善便秘和腹泻,提高免疫力,保持人体健康。
本发明实施例提供的酸奶能防止超重和/或肥胖孕妇在妊娠期便秘和妊娠糖尿病,通过调节超重和/或肥胖孕妇的肠道微生态,可能有助于改善母体的糖脂代谢和胰岛素抵抗,降低妊娠糖尿病的风险,从而创造良好的胎儿宫内环境,减少胎源性成人病的发生危险,提高出生人口质量。
2、本发明实施例提供的酸奶采用蛋白质含量较高的生牛乳,成品酸奶中的蛋白质比风味酸奶的国家最低标准多39%,每200ml本发明实施例提供的酸奶中含可溶性膳食纤维12g,可达GB28050预包装营养标签通则标准中规定的膳食纤维营养素参考值的48%(25g/日推荐摄入量)。
附图说明
一个或多个实施例通过与之对应的附图中的图片进行示例性说明,这些示例性说明并不构成对实施例的限定。在这里专用的词“示例性”意为“用作例子、实施例或说明性”。这里作为“示例性”所说明的任何实施例不必解释为优于或好于其它实施例。
图1是本发明实施例酸奶制备方法的工艺流程图;
图2是实施例1、实施例2和实施例3所得酸奶的感官评价对比。
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作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。
另外,为了更好的说明本发明,在下文的具体实施方式中给出了众多的具体细节。本领域技术人员应当理解,没有某些具体细节,本发明同样可以实施。在一些实施例中,对于本领域技术人员熟知的原料、元件、方法、手段等未作详细描述,以便于凸显本发明的主旨。
除非另有其它明确表示,否则在整个说明书和权利要求书中,术语“包括”或其变换如“包含”或“包括有”等等将被理解为包括所陈述的元件或组成部分,而并未排除其它元件或其它组成部分。
以下实施例中,所用的嗜热链球菌、保加利亚乳杆菌、副干酪乳杆菌、短双歧杆菌、乳双歧杆菌均为市售产品。格氏乳杆菌、植物乳杆菌、嗜酸乳杆菌、长双歧杆菌为三元自有菌种,并且在申请日之前均已保藏至中国普通微生物菌种保藏管理中心,其中:
格氏乳杆菌为母乳来源的格氏乳杆菌菌B1-26,其保藏编号为CGMCC No.19749,于2020年4月27日保藏至位于北京市朝阳区北辰西路1号院3号的中国微生物菌种保藏管理委员会普通微生物中心,其黏附能力极强,在耐酸耐胆盐、抑制细菌等方面具有优势;
植物乳杆菌为母乳来源的植物乳杆菌R9,其保藏编号为CGMCC No.19748,于2020年4月27日保藏至位于北京市朝阳区北辰西路1号院3号的中国微生物菌种保藏管理委员会普通微生物中心;该母乳源植物乳杆菌对肠道细胞的粘附率≥140%,该乳杆菌粘附在上皮细胞是其发挥其益生功能的主要基础,粘附的乳杆菌可以在肠道内存在并且可以抵制致病菌的入侵,产生抗菌肽等代谢产物帮助有效的杀死致病菌,达到避免肠道受致病菌的侵染等功能;该母乳源植物乳杆菌对8种常见致病菌(单增李斯特氏菌、金黄色葡萄球菌、蜡状芽孢杆菌、大肠埃希氏菌、宋氏志贺氏菌、伤寒沙门氏菌、阪崎肠杆菌、肠炎沙门氏菌)具有抑制作用,抑菌圈直径≥20mm;该母乳源植物乳杆菌尤其对大肠埃希氏菌具有更好的抑制作用,抑菌圈直径≥28.5mm;该所述母乳源植物乳杆菌在pH2.5条件下存活3h后存活率≥107%,存活6h后存活率≥115%;该母乳源植物乳杆菌在0.3%胆盐条件下存活1h后存活率≥225%。
嗜酸乳杆菌为专利ZL200410000767.0中保护的菌株SY02,其保藏编号为CGMCCNo.1084,于2004年1月6日保藏至位于北京市朝阳区北辰西路1号院3号的中国微生物菌种保藏管理委员会普通微生物中心,其在耐酸耐胆盐、抑制细菌等方面具有优势;
长双歧杆菌为专利ZL200410000768.5中保护的菌株SY31,其保藏编号为CGMCCNo.1085,于2004年1月6日保藏至位于北京市朝阳区北辰西路1号院3号的中国微生物菌种保藏管理委员会普通微生物中心,其在耐酸耐胆盐、抑制细菌等方面具有优势。
实施例1
一种调节肠道的酸奶,由下述重量份的原料制得:
生牛乳90份,格氏乳杆菌1×108CFU/100克生牛乳,嗜热链球菌1×1010CFU/100克生牛乳,保加利亚乳杆菌1×1010CFU/100克生牛乳,嗜酸乳杆菌1×108CFU/100克生牛乳,植物乳杆菌1×108CFU/100克生牛乳,副干酪乳杆菌1×107CFU/100克生牛乳,短双歧杆菌3×106CFU/100克生牛乳,乳双歧杆菌3×106CFU/100克生牛乳,长双歧杆菌1×106CFU/100克生牛乳,菊粉2份,低聚果糖2份,低聚半乳糖0.8份,聚葡萄糖0.5份,低聚异麦芽糖0.3份,低聚木糖0.4份,甜菊糖苷0.003份,罗汉果甜苷0.003份。
采用上述原料,通过下述步骤制备调节肠道的酸奶:
将生牛乳验收,过滤;
按配比将菊粉、低聚果糖、聚葡萄糖、低聚异麦芽糖(菊粉、低聚果糖、聚葡萄糖、低聚异麦芽糖均为粉末状)进行干混,缓慢倒入混料器中与生牛乳进行充分的混合,随后将低聚半乳糖和低聚木糖(低聚半乳糖、低聚木糖均为液体)倒入混料器与生牛乳进行充分的混合;
将所得混合原料预热至60~65℃,在100-200bar的条件下均质,在95±2℃的条件下进行杀菌并保持5min,冷却至43±2℃;
按配比接种格氏乳杆菌和复合菌种,所述复合菌种即为嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、植物乳杆菌、副干酪乳杆菌、短双歧杆菌、乳双歧杆菌、长双歧杆菌的混合物;
于42±2℃进行发酵,发酵酸度≥70°T(pH<4.60)时终止发酵;
冷却、待装、灌装、冷藏及后成熟,即得具有调节肠道微生态作用的酸奶。冷却、待装、灌装、冷藏及后成熟的条件按照现有技术进行即可。
实施例2
一种具有调节肠道微生态作用的酸奶,由下述重量份的原料制得:
生牛乳90份,格氏乳杆菌1×108CFU/100克生牛乳,嗜热链球菌1×1010CFU/100克生牛乳,保加利亚乳杆菌1×1010CFU/100克生牛乳,嗜酸乳杆菌1×108CFU/100克生牛乳,植物乳杆菌1×108CFU/100克生牛乳,副干酪乳杆菌1×107CFU/100克生牛乳,短双歧杆菌3×106CFU/100克生牛乳,乳双歧杆菌3×106CFU/100克生牛乳,长双歧杆菌1×106CFU/100克生牛乳,菊粉2份,低聚果糖2份,低聚半乳糖0.6份,聚葡萄糖0.4份,低聚异麦芽糖0.2份,低聚木糖0.3份,甜菊糖苷0.005份,罗汉果甜苷0.005份。
采用上述原料,通过下述步骤制备具有调节肠道微生态作用的酸奶:
将生牛乳验收,过滤;
按配比将菊粉、低聚果糖、聚葡萄糖、低聚异麦芽糖(菊粉、低聚果糖、聚葡萄糖、低聚异麦芽糖均为粉末状)进行干混,缓慢倒入混料器中与生牛乳进行充分的混合,随后将低聚半乳糖和低聚木糖(低聚半乳糖、低聚木糖均为液体)倒入混料器与生牛乳进行充分的混合;
将所得混合原料预热至60~65℃,在100-200bar的条件下均质,在95±2℃的条件下进行杀菌并保持5min,冷却至43±2℃;
按配比接种格氏乳杆菌和复合菌种,所述复合菌种即为嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、植物乳杆菌、副干酪乳杆菌、短双歧杆菌、乳双歧杆菌、长双歧杆菌的混合物;
于42±2℃进行发酵,发酵酸度≥70°T(pH<4.60)时终止发酵;
冷却,待装、灌装、冷藏及后成熟,即得具有调节肠道微生态作用的酸奶。
实施例3
一种具有调节肠道微生态作用的酸奶,由下述重量份的原料制得:
生牛乳95份,格氏乳杆菌2×108CFU/100克生牛乳,嗜热链球菌2×1010CFU/100克生牛乳,保加利亚乳杆菌2×1010CFU/100克生牛乳,嗜酸乳杆菌2×108CFU/100克生牛乳,植物乳杆菌0.5×108CFU/100克生牛乳,副干酪乳杆菌0.5×107CFU/100克生牛乳,短双歧杆菌2×106CFU/100克生牛乳,乳双歧杆菌2×106CFU/100克生牛乳,长双歧杆菌0.5×106CFU/100克生牛乳,菊粉2份,低聚果糖2份,低聚半乳糖0.8份,聚葡萄糖0.5份,低聚异麦芽糖0.3份,低聚木糖0.4份,甜菊糖苷0.003份,罗汉果甜苷0.003份。
采用上述原料,通过下述步骤制备具有调节肠道微生态作用的酸奶:
将生牛乳验收,过滤;
按配比将菊粉、低聚果糖、聚葡萄糖、低聚异麦芽糖(菊粉、低聚果糖、聚葡萄糖、低聚异麦芽糖均为粉末状)进行干混,缓慢倒入混料器中与生牛乳进行充分的混合,随后将低聚半乳糖和低聚木糖(低聚半乳糖、低聚木糖均为液体)倒入混料器与生牛乳进行充分的混合;
将所得混合原料预热至60~65℃,在100-200bar的条件下均质,在95±2℃的条件下进行杀菌并保持5min,冷却至43±2℃;
按配比接种格氏乳杆菌和复合菌种,所述复合菌种即为嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、植物乳杆菌、副干酪乳杆菌、短双歧杆菌、乳双歧杆菌、长双歧杆菌的混合物;
于42±2℃进行发酵,发酵酸度≥70°T(pH<4.60)时终止发酵;
冷却,待装、灌装、冷藏及后成熟,即得具有调节肠道微生态作用的酸奶。
测试例1防止超重/肥胖孕妇便秘、妊娠糖尿病的发生
1、研究对象
纳入标准:在北京居住至少5年的怀孕女性;年龄18~35岁;单胎妊娠;入组孕周8-12周+6(根据末次月经或B超监测);BMI≥25kg/m2;入组干预前无高血压、糖尿病、高脂血症、肝炎、肾炎、消化道疾病(慢性胃炎、肠炎、胃溃疡及十二指肠溃疡等)及感染性疾病史(肝炎、肺结核等)。
排除标准:近1个月服用抗生素、益生菌或益生元、规律吸烟、饮酒、辅助生育技术受孕、精神类疾病不能正确回答问题或不愿进行问卷调查者不纳入本研究;减肥手术史;不能依从膳食推荐;乳糖不耐受;牛奶蛋白过敏。
2、研究内容
孕妇入组孕周8.99±1.49W,入组身高163.24±5.91cm,孕前体重75.0±10.6kg,入组时体重75.4±10.2kg,符合超重肥胖孕妇指标。入组时填写便秘量表,获得基线数据。采用随机对照试验(randomized controlled trial,RCT)研究,计算机随机分组,将入组的超重/肥胖孕妇分为酸奶干预组(N=77)和常规对照组(N=128)两组,两组孕妇在孕周、身高、体重方面无显著差异,从孕13周开始进行研究,跟踪至产后42天。
常规对照组:由经过培训的营养师根据中国妇幼营养学会制定的孕产妇膳食指南及膳食宝塔的推荐,给予膳食、运动及孕期增重的指导(以群体宣教的形式),随后常规产检,不进行干预;
酸奶干预组:由经过培训的营养师根据中国妇幼营养学会制定的孕产妇膳食指南及膳食宝塔的推荐,给予膳食、运动及孕期增重的指导(以群体宣教的形式),并从孕13周开始,每天给予200ml酸奶(实施例1中获得的),在加餐时摄入。
3、研究方法与效果评估
研究采用PAC-SYM便秘量表指标分析便秘情况,从粪便性状(粪便坚硬、粪量下降)、直肠症状(排便次数减少、排便费力、排便疼痛、有便意而难以排出、直肠出血或撕裂、直肠灼烧感)等方面量化便秘情况,“无”评0分,“轻微”评1分,“中等程度”评2分,“严重”评3分,“非常严重”评4分。
结果表明:常规对照组和酸奶干预组在粪量指标得分上有极显著差异(P=0.01)。随着孕周的增加,孕妇体重呈现递增趋势,常规对照组更多人出现粪量下降的情况,但酸奶干预组由于酸奶的干预,不但粪量下降的人数没有增加,且粪量多的人数整体上呈上升趋势。其他便秘症状指标:粪便坚硬、排便次数减少、排便费力、排便疼痛、有便意而难以排出、直肠出血或撕裂、直肠灼烧感、和排便费力等指标常规对照组和酸奶干预组尽管没有显著差异,但酸奶干预组中上述情况整体略呈下降趋势。充分说明,妊娠期发酵乳干预,可有效预防随着妊娠期增加而发生的便秘症状。
除改善妊娠期便秘症状外,本发明实施例酸奶的摄入能显著降低妊娠期糖尿病的发病率,相比常规对照组的妊娠期糖尿病发病率32%,酸奶干预组妊娠期糖尿病发病率仅为22%,二者具有显著差异。
测试例2
对实施例1、实施例2、实施例3制备的酸奶进行感官评价,由20名本所实验室人员组成评定小组,具体评价指标为组织状态、滋味气味、色泽、粘稠度、酸甜比,评价标准如下:
组织状态(1-10分,分数越高组织状态爽滑细腻度越好);
滋味气味(1-10分,分数越高整体风味越好);
色泽(1-10分,分数越高乳白色则及光泽越好);
粘稠度(1分太稀5分合适10分太稠);
酸甜比(1分太甜5分合适10分太酸)。
结果如图2显示,实施例1组织状态、口感滋味优于实施例2和实施例3,说明实施例1组织状态更细腻,整体风味更好;实施例1与实施例2和实施例3酸奶色泽相当,均有较好的色泽和光泽;粘稠度方面,实施例1优于实施例2、实施例3;酸甜比实施例1较为合适,实施例2偏甜,实施例偏酸;评定小组整体更倾向于实施例1。
最后应说明的是:以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (9)
1.一种酸奶,其特征在于:所述酸奶由包括下述重量份的原料制得:
生牛乳90-97份,格氏乳杆菌(1~2)×108CFU/100克生牛乳,嗜热链球菌(1~2)×1010CFU/100克生牛乳,保加利亚乳杆菌(1~2)×1010CFU/100克生牛乳,嗜酸乳杆菌(1~2)×108CFU/100克生牛乳,植物乳杆菌(0.5~1)×108CFU/100克生牛乳,副干酪乳杆菌(0.5~1)×107CFU/100克生牛乳,短双歧杆菌(2~3)×106CFU/100克生牛乳,乳双歧杆菌(2~3)×106CFU/100克生牛乳,长双歧杆菌(0.5~1)×106CFU/100克生牛乳,菊粉1~5份、低聚果糖1~5份、低聚半乳糖0.1~2份、聚葡萄糖0.1~2份、低聚异麦芽糖0.1~2份、低聚木糖0.1~0.6份;
其中,所述格氏乳杆菌为母乳来源的格氏乳杆菌B1-26,其保藏编号为CGMCCNo.19749;所述植物乳杆菌为母乳来源的植物乳杆菌R9,其保藏编号为CGMCC No.19748。
2.根据权利要求1所述的酸奶,其特征在于:所述酸奶由包括下述重量份的原料制得:生牛乳90-95份,格氏乳杆菌(1~2)×108CFU/100克生牛乳,嗜热链球菌(1~2)×1010CFU/100克生牛乳,保加利亚乳杆菌(1~2)×1010CFU/100克生牛乳,嗜酸乳杆菌(1~2)×108CFU/100克生牛乳,植物乳杆菌(0.5~1)×108CFU/100克生牛乳,副干酪乳杆菌(0.5~1)×107CFU/100克生牛乳,短双歧杆菌(2~3)×106CFU/100克生牛乳,乳双歧杆菌(2~3)×106CFU/100克生牛乳,长双歧杆菌(0.5~1)×106CFU/100克生牛乳,菊粉2~3份,低聚果糖2~3份,低聚半乳糖0.6~0.8份,聚葡萄糖0.4~0.5份,低聚异麦芽糖0.2~0.3份,低聚木糖0.3~0.4份。
3.根据权利要求2所述的酸奶,其特征在于:所述酸奶由包括下述重量份的原料制得:生牛乳90份,格氏乳杆菌1×108CFU/100克生牛乳,嗜热链球菌1×1010CFU/100克生牛乳,保加利亚乳杆菌1×1010CFU/100克生牛乳,嗜酸乳杆菌1×108CFU/100克生牛乳,植物乳杆菌1×108CFU/100克生牛乳,副干酪乳杆菌1×107CFU/100克生牛乳,短双歧杆菌3×106CFU/100克生牛乳,乳双歧杆菌3×106CFU/100克生牛乳,长双歧杆菌1×106CFU/100克生牛乳,菊粉2份,低聚果糖2份,低聚半乳糖0.8份,聚葡萄糖0.5份,低聚异麦芽糖0.3份,低聚木糖0.4份。
4.根据权利要求1所述的酸奶,其特征在于:所述酸奶的原料中还包括甜菊糖苷和罗汉果甜苷,原料中生牛乳与甜菊糖苷、罗汉果甜苷的重量比为90-97:0.001-0.005:0.001-0.005份。
5.根据权利要求4所述的酸奶,其特征在于:原料中生牛乳与甜菊糖苷、罗汉果甜苷的重量比为90:0.003:0.003。
6.权利要求1所述的酸奶的制备方法,其特征在于:所述制备方法包括下述步骤:
将生牛乳验收,过滤;
按配比将菊粉、低聚果糖、低聚半乳糖、聚葡萄糖、低聚异麦芽糖、低聚木糖进行混料;
将所得混合原料预热、均质、杀菌、冷却;
按配比接种格氏乳杆菌和复合菌种,所述复合菌种即为嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、植物乳杆菌、副干酪乳杆菌、短双歧杆菌、乳双歧杆菌、长双歧杆菌的混合物;
进行发酵、冷却、待装、灌装、冷藏及后成熟,即得。
7.根据权利要求6所述的制备方法,其特征在于:在将菊粉、低聚果糖、低聚半乳糖、聚葡萄糖、低聚异麦芽糖、低聚木糖进行混料时,还按配比加入甜菊糖苷、罗汉果甜苷进行混料。
8.根据权利要求6所述的制备方法,其特征在于:将所得混合原料预热、均质、杀菌、冷却的条件为:将所得混合原料预热至60~65℃,在100-200bar的条件下均质,在95±2℃的条件下进行杀菌并保持5min,冷却至43±2℃。
9.根据权利要求6所述的制备方法,其特征在于:所述发酵的条件为:于42±2℃进行发酵,发酵酸度≥70°T时终止发酵。
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