CN112385705A - 一种铁强化酸奶及其制备方法 - Google Patents
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Abstract
本发明公开了一种铁强化酸奶的制备方法,制备铁强化酸奶的原料包括:甜味剂6.5‑8.5%,柠檬酸亚铁钠0.01‑0.02%,柠檬酸钠0.05‑0.1%,樱桃菠菜果蔬汁3‑7%,发酵剂0.002‑0.01%,余量为原料乳,所述各原料的百分比为占原料总质量的质量百分比;制备工艺按照以下步骤依次进行:(1)将原料乳预热,加入甜味剂、柠檬酸亚铁钠、柠檬酸钠,保温搅拌;(2)将步骤(1)制得的物料均质、杀菌、冷却;(3)向步骤(2)所得的物料中接入发酵剂进行发酵;(4)将步骤(3)所得的发酵完成的物料翻缸冷却,加入樱桃菠菜果蔬汁,混合均匀,灌装。本发明提供了一种具有补铁功效的酸奶的配方以及工艺方案;实现了富含铁元素的食品和功能配料的完美结合,风味良好并填补了功能酸奶的市场空白。
Description
技术领域
本发明属于乳制品领域,具体涉及一种铁强化酸奶及其制备方法。
背景技术
机体中主要的含铁化学基团为Fe-S复合物和血红素。以它们为基础,构成许多具有生物活性的功能蛋白,发挥相应的生理功能。铁为构成血红蛋白、肌红蛋白、细胞色素以及某些呼吸酶的组成成分,参与体内氧的运送和组织呼吸过程。铁维持人体正常的造血功能,铁与红细胞的形成和成熟有关,红细胞中约含机体总铁的2/3。含有Fe-S基团的铁硫蛋白参与一系列的基本生化反应,包括调节酶活性、线粒体呼吸作用、核糖体生物合成、辅助因子生物合成、基因表达调节和核苷酸代谢。铁可以增加中性粒细胞和吞噬细胞的吞噬功能,增强机体的抗感染能力。
在世界卫生组织2002年的《世界健康报告》中,“铁缺乏”被列为全球十大可预防的健康危险因素之一。中国居民营养与健康状况监测报告(2010-2013)显示,我国城市居民贫血患病率为9.7%,其中男性患病率为6.8%,女性患病率为12.8%。一般情况下,肠道分泌、消化道和尿道上皮细胞脱落,可使铁损失量每日平均达近1mg。从食物中吸收的铁只要能弥补铁的这个损失,就能满足人体对铁的需要。当然,妇女在月经时,孕期和哺乳期因人体的消耗较多,摄入量应该适当增加。
食物中的铁存在的形式有血红素铁与非血红素铁两类。一般认为血红素铁比非血红素铁的吸收率高。可见,不是所有富含铁的食物都适合用于“补铁”。此外,铁元素用于乳品中时常会引起产品稳定性差、具有“铁锈”味等不良反应。
因鉴于此,特提出此发明。
发明内容
为解决传统补铁乳品存在的不良风味和口感不佳的问题,本发明通过选择合适的原料,在对胃部无刺激性、不影响产品稳定性、颜色及风味的前提下,提供一种富含易于吸收的铁元素的功能酸奶,以满足消费者的功能需求,填补市场空白。
本发明提供了一种铁强化酸奶的制备方法,制备铁强化酸奶的原料包括:甜味剂6.5-8.5%,柠檬酸亚铁钠0.01-0.02%,柠檬酸钠0.05-0.1%,樱桃菠菜果蔬汁3-7%,发酵剂0.002-0.01%,余量为原料乳,所述各原料的百分比为占原料总质量的质量百分比;
制备工艺按照以下步骤依次进行:
(1)将原料乳预热,加入甜味剂、柠檬酸亚铁钠、柠檬酸钠,保温搅拌;
(2)将步骤(1)制得的物料均质、杀菌、冷却;
(3)向步骤(2)所得的物料中接入发酵剂进行发酵;
(4)将步骤(3)所得的发酵完成的物料翻缸冷却,加入樱桃菠菜果蔬汁,混合均匀,灌装。
本发明所用的原料乳为本领域常规的原料乳,优选为牛乳,即从健康牛体正常乳房挤下的天然的乳腺分泌物;更加的选择为经本领域常规手段预处理后的牛乳。
所述柠檬酸亚铁钠是以1个亚铁原子为中心由2个柠檬酸分子配位结合而成的可溶性的低分子化合铁。其分子结合是由多个离子键、共价键等化学物质结合而形成,可以在较宽泛的pH范围内溶解。由于其特殊的结构,使其中的铁难以被离子化,因而对添加有该物质的食品的风味的影响较小;空腹食用也不会影响该物质的吸收,同时对胃部的刺激也较小;并还具有降低铁过剩引起的铁中毒风险的作用。
所述柠檬酸钠为本领域常规使用的食品添加剂。其中钠离子有助于稳定发酵乳中的乳蛋白,柠檬酸盐还可以起到缓冲作用,提高产品的稳定性,防止在加入果蔬汁后原料乳出现絮凝或结块沉淀现象。
所述樱桃菠菜果蔬汁为樱桃汁与菠菜汁按任意比例混合得到的产品。所述樱桃汁和菠菜汁可以选择经榨汁处理后的原汁,也可以选择经还原处理的浓缩汁。樱桃与菠菜均为富含铁元素的食物,因此樱桃菠菜果蔬汁中的铁元素含量较高,同时,将樱桃菠菜果蔬汁还可以进一步的改善酸奶的风味,使其更容易被消费者所接受和喜爱。
优选的,原料中还包括0-1.7%的乳蛋白粉,并在步骤(1)中随甜味剂同时添加。添加蛋白粉可以进一步的提高产品中的蛋白质含量。
优选的,所述甜味剂为红糖。采用红糖作为甜味剂添加可以为产品添加特殊的风味。同时,红糖中也含有比其他常用甜味剂更加丰富的铁元素。
优选的,步骤(1)中原料乳的预热温度为40-50℃。预热可以使投入原料乳中的其他原料更好的溶解,同时采用此预热温度也避免了预热温度过高对原料乳风味造成的影响。
优选的,步骤(1)中保温搅拌时间为15-30min。
步骤(2)中采用的均质条件为本领域常规的均质条件,优选条件为温度为60-65℃,压力为18-25MPa。
步骤(2)中采用的杀菌方式为本领域常规使用的应用于乳制品的杀菌方式,优选的采用巴氏杀菌处理,对最终产品的风味影响更小。
优选的,步骤(2)中冷却的目标温度为38-42℃。将冷却的目标温度调整至与后续发酵工艺的温度接近或近似可以简化工艺流程,提高生产效率,降低生产成本以及资源的浪费。
所述发酵剂为本领域常规使用的乳酸菌菌种,优选的为嗜热链球菌、嗜酸乳杆菌、保加利亚乳杆菌、植物乳杆菌、干酪乳杆菌、唾液乳杆菌、乳链球菌、鼠李糖乳杆菌、乳酸乳球菌乳酸亚种、乳酸乳球菌乳脂亚种、乳酸乳球菌、双歧杆菌和肠膜明串珠菌中的一种或多种的组合,更佳的选择为嗜热链球菌和保加利亚乳杆菌的复配菌种。
接种量为本领域常规接种量,优选为1×106cfu/mL-4×106cfu/mL。
步骤(3)中发酵的工艺参数本领域常规参数,优选的工艺参数为:温度为35-42℃,发酵时间为4-10h,发酵终点的滴定酸度为70-75°T。
优选的,步骤(4)中翻缸冷却的目标温度为16-22℃。翻缸冷却可以使产品快速冷却到目标温度以中断发酵流程。
另一方面,本发明还提供了一种铁强化酸奶,采用上述的制备方法制备而成。
在不违背本领域常识的基础上,上述各优选条件,可任意组合,即得本发明各较佳实例。
本发明所用试剂和原料均市售可得。
本发明的积极进步效果在于:
提供了一种对人体具有补铁功效的酸奶的配方方案以及工艺方案;实现了富含铁元素的食品和功能配料的完美结合,概念诉求统一,风味良好并填补了功能酸奶的市场空白。
附图说明
图1为柠檬酸亚铁钠与焦磷酸铁钠对红细胞影响的效果图。
图2为柠檬酸亚铁钠与焦磷酸铁钠对血红蛋白值影响的对比图。
具体实施方式
下面用实施例来进一步说明本发明,但并不因此将本发明限制在所述的实施例范围之中。
本发明的各实施例中,所用原料的来源为:
原料乳:来自光明乳业股份有限公司的牛奶;
乳蛋白粉:GRASSLAND DAIRY PRODUCTS,INC.;
柠檬酸亚铁钠:上海嘉益生物科技有限公司;
樱桃菠菜果蔬汁:德乐食品饮品配料(上海)有限公司;
发酵剂:丹尼斯克(中国)投资有限公司。
实施例一
本实施例提供了一种铁强化酸奶及其制备方法。
其中,所述铁强化酸奶的原料为红糖6.5%、柠檬酸亚铁钠0.01%、柠檬酸钠0.05%、樱桃菠菜果蔬汁3%、由保加利亚乳杆菌(1×105cfu/g)和嗜热链球菌(4×106cfu/g)组成的发酵剂0.002%,余量为原料乳。以上均为质量百分比。
其制备方法按照以下步骤进行:
1.将原料乳加热至40℃,投入红糖、柠檬酸亚铁钠、柠檬酸钠,保温搅拌15min;
2.将步骤1得到的物料加热至60℃,在25MPa下均质,并在95℃下杀菌15s,杀菌完成后冷却至38℃;
3.将发酵剂投入至步骤2制得的物料内,在38℃下发酵至终点酸度75°T,翻缸冷却至16℃,加入樱桃菠菜果蔬汁搅拌均匀,灌装得到最终产品。
实施例二
本实施例提供了一种铁强化酸奶及其制备方法。
其中,所述铁强化酸奶的原料为红糖8.5%、乳蛋白粉1.7%、柠檬酸亚铁钠0.02%、柠檬酸钠0.1%、樱桃菠菜果蔬汁7%、由保加利亚乳杆菌(1×105cfu/g)和嗜热链球菌(4×106cfu/g)组成的发酵剂0.01%,余量为原料乳。以上均为质量百分比。
其制备方法按照以下步骤进行:
1.将原料乳加热至50℃,投入红糖、乳蛋白粉、柠檬酸亚铁钠、柠檬酸钠,保温搅拌15min;
2.将步骤1得到的物料加热至65℃,在18MPa下均质,并在95℃下杀菌15s,杀菌完成后冷却至42℃;
3.将发酵剂投入至步骤2制得的物料内,在42℃下发酵至终点酸度70°T,翻缸冷却至22℃,加入樱桃菠菜果蔬汁搅拌均匀,灌装得到最终产品。
实施例三
本实施例提供了一种铁强化酸奶及其制备方法。
其中,所述铁强化酸奶的原料为红糖7%、乳蛋白粉1%、柠檬酸亚铁钠0.02%、柠檬酸钠0.07%、樱桃菠菜果蔬汁5%、由乳酸乳球菌乳酸亚种(1×105cfu/g)和乳酸乳球菌乳脂亚种(4×106cfu/g)组成的发酵剂0.004,余量为原料乳。以上均为质量百分比。
其制备方法按照以下步骤进行:
1.将原料乳加热至40℃,投入红糖、乳蛋白粉、柠檬酸亚铁钠、柠檬酸钠,保温搅拌30min;
2.将步骤1得到的物料加热至60℃,在20MPa下均质,并在95℃下杀菌15s,杀菌完成后冷却至35℃;
3.将发酵剂投入至步骤2制得的物料内,在35℃下发酵至终点酸度75°T,翻缸冷却至16℃,加入樱桃菠菜果蔬汁搅拌均匀,灌装得到最终产品。
对比例一
本对比例提供了一种铁强化酸奶及其制备方法。
本对比例的原料与制备方法与实施例一基本相同,其区别在于,将柠檬酸亚铁钠替换为硫酸亚铁。
对比例二
本对比例提供了一种铁强化酸奶及其制备方法。
本对比例的原料与制备方法与实施例一基本相同,其区别在于,将柠檬酸亚铁钠替换为焦磷酸铁钠(SI P)。
对上述各实施例和对比例进行风味的评价,实施例一至三以及对比例二的风味良好,无不良风味,对比例一制成的产品具有明显的“铁锈”味。
进一步的,参考图1和图2,作为同样是作为不影响最终产品风味的铁强化剂,柠檬酸亚铁钠的补铁效果要显著优于焦磷酸铁钠。
因此,本申请提供的铁强化酸奶,状态稳定,风味良好,无不良的“铁锈”味,且其产品的中的铁元素容易被吸收,补铁效果好且优于同类的其它产品。实现了富含铁元素的食品和功能配料的完美结合,概念诉求统一,风味良好并填补了功能酸奶的市场空白。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种铁强化酸奶的制备方法,其特征在于,制备铁强化酸奶的原料包括:甜味剂6.5-8.5%,柠檬酸亚铁钠0.01-0.02%,柠檬酸钠0.05-0.1%,樱桃菠菜果蔬汁3-7%,发酵剂0.002-0.01%,余量为原料乳,所述各原料的百分比为占原料总质量的质量百分比;
制备工艺按照以下步骤依次进行:
(1)将原料乳预热,加入甜味剂、柠檬酸亚铁钠、柠檬酸钠,保温搅拌;
(2)将步骤(1)制得的物料均质、杀菌、冷却;
(3)向步骤(2)所得的物料中接入发酵剂进行发酵;
(4)将步骤(3)所得的发酵完成的物料翻缸冷却,加入樱桃菠菜果蔬汁,混合均匀,灌装。
2.根据权利要求1所述的铁强化酸奶的制备方法,其特征在于,原料中还包括0-1.7%的乳蛋白粉,并在步骤(1)中随甜味剂同时添加。
3.根据权利要求1所述的铁强化酸奶的制备方法,其特征在于,所述甜味剂为红糖。
4.根据权利要求1所述的铁强化酸奶的制备方法,其特征在于,步骤(1)中原料乳的预热温度为40-50℃。
5.根据权利要求1所述的铁强化酸奶的制备方法,其特征在于,步骤(1)中保温搅拌时间为15-30min。
6.根据权利要求1所述的铁强化酸奶的制备方法,其特征在于,步骤(2)中均质的温度为60-65℃,压力为18-25MPa。
7.根据权利要求1所述的铁强化酸奶的制备方法,其特征在于,步骤(2)中冷却的目标温度为38-42℃。
8.根据权利要求1所述的铁强化酸奶的制备方法,其特征在于,所述发酵剂为嗜热链球菌、嗜酸乳杆菌、保加利亚乳杆菌、植物乳杆菌、干酪乳杆菌、唾液乳杆菌、乳链球菌、鼠李糖乳杆菌、乳酸乳球菌乳酸亚种、乳酸乳球菌乳脂亚种、乳酸乳球菌、双歧杆菌和肠膜明串珠菌中的一种或多种的组合,接种量为1×106cfu/mL-4×106cfu/mL;步骤(3)中发酵的温度为35-42℃,发酵时间为4-10h,发酵终点的滴定酸度为70-75°T。
9.根据权利要求1所述的铁强化酸奶的制备方法,其特征在于,步骤(4)中翻缸冷却的目标温度为16-22℃。
10.一种铁强化酸奶,其特征在于,采用如权利要求1-9任一所述的制备方法制备而成。
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