CN113080260B - 一种基于罗汉果提取物的低糖酸奶粉及其制备方法 - Google Patents
一种基于罗汉果提取物的低糖酸奶粉及其制备方法 Download PDFInfo
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- CN113080260B CN113080260B CN202110522053.XA CN202110522053A CN113080260B CN 113080260 B CN113080260 B CN 113080260B CN 202110522053 A CN202110522053 A CN 202110522053A CN 113080260 B CN113080260 B CN 113080260B
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Abstract
本发明涉及一种基于罗汉果提取物的低糖酸奶粉,包括以下质量份的原料:100份鲜奶,0.1‑0.5份发酵剂,0.002‑0.010份罗汉果甜苷,0.001‑0.005份神秘果提取物,0.5‑1.0份天然增香物质;条件是鲜奶在弱酸性条件下进行发酵。本发明通过将罗汉果甜苷和神秘果提取物复配,再配合发酵过程中通过调节pH,经过喷雾干燥后即得具有低糖兼有生理活性的美味酸奶粉产品。得到的液态酸奶粘度低,极易实现喷雾干燥;同时复配了罗汉果甜苷和神秘果提取物,含糖低,甜度高,口感滋味好,罗汉果甜苷和神秘果提取物在改善酸奶粉口感滋味方面具有协同复配的作用,同时,添加天然增香物质,使其风味近似奶茶。
Description
技术领域
本发明涉及奶粉食品技术领域,具体涉及一种基于罗汉果提取物的低糖酸奶粉及其制备方法。
背景技术
酸奶是以新鲜的牛奶为原料,经过巴氏杀菌后再向牛奶中添加发酵菌,经过发酵后,再冷却灌装的一种牛奶制品。目前市场上酸奶制品多以凝固型、搅拌型和添加各种果汁果酱等辅料的果味型较多。和鲜奶比相比,酸奶不但具有新鲜牛奶的全部营养素,而且酸奶能使蛋白质结成细微的乳块,乳糖转变为乳酸,从而使得酸奶更易被人体消化吸收。酸奶虽然营养丰富,含有大量的益生菌,但是其保存和销售过程中需要冷藏条件,一定程度上增加了酸奶的运输成本。而将液态的酸奶脱去水分,使其成为干燥的粉状酸奶粉,即可大大的降低其运输和保存成本,同时携带也更为方便。
喷雾干燥是制作粉体产品的主要干燥方法,酸奶通过雾化器迅速化成微细乳滴,同时不断向干燥室通入热空气,乳滴制品中的水分会迅速蒸发掉,而得到干燥成粉末状的酸奶粉。但是喷雾干燥的雾化器的工作情况是喷雾干燥的关键性要素,雾化效果直接影响着干燥效果;常规的发酵工艺制得的酸奶由于其蛋白质发生了变性而形成了凝聚现象,甚至加入了增稠剂更加提高了稠度,这使得浓稠的酸奶在经过雾化器化成细微乳滴的时候变得极为困难,可能会导致得到的粉体有大颗粒或者湿态颗粒,甚至直接堵塞雾化器,最终导致喷雾干燥失败。所以如何降低酸奶的稠度,提高雾化效率,对于提高喷雾干燥的工作效率及最终产品品相极为关键。
常规的发酵酸奶或酸奶粉中都会为了改善其口感或提高其功能性等作用,添加其他辅料,如白砂糖、维生素、微量元素、果汁或其他活性物质等。但是由于其仅仅停留在物理添加的层面,其作用或功能也只停留在其自身固有的方面,作用极为有限,未在发酵或者制作过程起到作用叠加的功效。所以在添加辅料的同时,在辅料本身固有作用或功能的基础之上,如何进一步提高其作用和功能,实现倍增效应,更具有积极的现实意义。
目前,关于酸奶发酵及酸奶粉的制备方法,文献已经有所报道。
CN102228084公开了一种公开了一种酸奶粉及其制备方法以及用酸奶粉发酵酸奶的方法。其酸奶粉的主要组分包括奶粉与乳酸菌粉混合,再辅助以糖、果粉、透明质酸奶、营养强化剂(维生素、卵磷脂、微量元素等)及食品添加剂(天然色素、香精、稳定剂、乳化剂、甜味剂等)中的一种或任意两种,然后经过物理混合或均质喷雾干燥或冷冻干燥即得。未加以明确说明食品添加剂具体是何种物质。CN103329995公开了酸奶粉及其制备方法以及利用酸奶粉制备酸奶的方法,其酸奶粉的组方主要包括全脂奶粉、脱脂奶粉、乳酸菌、甜味剂配料(白砂糖或木糖醇)和辅料(益生菌或低聚果糖),制作方法为物理混合而成。利用酸奶粉制备酸奶的方法为酸奶粉兑水后适当温度条件下发酵后即得。以上两个发明专利其酸奶粉的制作过程仅仅停留在物理混合,只是配方的简单混合和干燥,无任何发酵过程。后面酸奶粉发酵制备酸奶的过程也仅仅只是常规的酸奶发酵工艺,且得到的特殊凝胶状的酸奶,其携带极为不便,且液态的极易变质,保质期短。
CN107125315公开了一种高活性酸奶粉制备方法及高活性酸性奶粉,其组分为原料乳和发酵菌,制作过程为均质、杀菌、冷却、发酵、加或者不加增稠剂,经过或者不经过二次发酵,喷雾干燥。该方法配方极为简单,制得的最终产品甜味极淡,且只有乳酸的基本属性和功能,同时该工艺在喷雾过程中可能极为困难甚至难以实现喷雾干燥(酸奶成品是高稠度的凝胶状难以实现雾状)。
CN109527090公开了一种酸奶粉的制备方法,其组分包括鲜牛奶、蓝莓果汁、木瓜汁、欧米伽-3脂肪酸、维生素C、维生素E、蘑菇多糖、免疫球蛋白(IgG)和胆碱,混合后经过保温发酵、然后二次杀菌和干燥即得。本方法制得酸奶粉甜味较淡,且最后经过了二次杀菌,成品中有益活性菌含量为零。
上述专利中均不涉及如何针对酸奶粘稠的特点难以进行喷雾干燥的特点进行改进。
现有技术公开了一类利用罗汉果提取物和酸奶粉复配的技术,比如CN110353042A公开了一种改善乳酸菌酸奶粉口感与风味的预混组合物,其是由以下重量份的原料制成:蔗糖和果糖组成的糖粉5-60份,麦芽糖醇和山梨糖醇组成的益生元粉1-40份,罗汉果粉0.01-5份。但没有消除罗汉果甜苷带来的后甜味等口感滋味的不良影响。
概而言之,现有酸奶或酸奶粉发酵工艺都为常规恒温发酵,其发酵过程结束后得到都是近似凝胶的粘稠状液体,其高稠度直接决定着其后续浓缩和干燥极为困难,而如果不经过浓缩,则要除去这些水分则需要长时间的挥发,如果直接是喷雾干燥,可能难以成雾状导致喷雾失败。同时就配方而言,主要停留在果汁调味、维生素、甜味剂及活性物质的物理添加,未对发酵或干燥过程产生其他积极作用。
发明内容
本发明要解决的技术问题是,提供一种基于罗汉果提取物的低糖酸奶粉及其制备方法,发酵过程中通过调节pH,得到的液态酸奶粘度低,极易实现喷雾干燥;同时复配了罗汉果甜苷和神秘果提取物,含糖低,甜度高,口感滋味好,罗汉果甜苷和神秘果提取物在改善酸奶粉口感滋味方面具有协同复配的作用,同时,添加天然增香物质,使其风味近似奶茶;另外其酸奶粉含有络合/螯合态微量元素和抗氧化剂,赋予了酸奶粉特殊的生理功能;本发明其产品风味独特、色泽漂亮、营养丰富,且具有一定的功能性,适合各类人群,且制作工艺简单、对设备要求不高、特别适合规模化生产。
本发明解决其技术问题采用的技术方案是:
一种基于罗汉果提取物的低糖酸奶粉,包括以下质量份的原料:100份鲜奶,0.1-0.5份发酵剂,0.002-0.010份罗汉果甜苷,0.001-0.005份神秘果提取物,0.5-1.0份天然增香物质;条件是鲜奶是在弱酸性条件下进行发酵。
优选地,一种基于罗汉果提取物的低糖酸奶粉,包括以下质量份的原料:100份鲜奶,0.1-0.5份发酵剂,0.006-0.010份罗汉果甜苷,0.003-0.005份神秘果提取物,0.5-1.0份天然增香物质。
进一步地,所述弱酸性条件是调节pH为5.0-6.8,优选调节pH为5.8-6.2。
所述的100份鲜奶是指液态奶重量为计算单位;所述的发酵剂,罗汉果甜苷,神秘果提取物,天然增香物质,是指以其含有的固形物重量为计算单位;固形物的含量和质量可以将其进行干燥后称重进行换算得到。
所述的鲜奶没有特别的限定,市面上常规用于制备酸奶的鲜奶皆适用于本发明方法,比如鲜牛奶、鲜羊奶、鲜骆驼奶中的任意一种或多种的组合;
进一步地,所述神秘果提取物是通过包奶括以下的步骤制备得到:将新鲜神秘果剔除果核,保留果肉,进行打浆、酶解、过滤、离心、浓缩、浓缩得到神秘果提取物。
优选地,神秘果提取物制备过程中,所述酶解是加入打浆后的果浆0.5-1wt%的纤维素酶,在50-60℃下酶解1-2h;所述过滤、离心、浓缩的方式采用本领域常规方式即可,浓缩至40-60birx。神秘果提取物在不使用时,至于4℃冰箱内冷藏备用。
进一步地,所述的罗汉果甜苷包括罗汉果甜苷V、罗汉果11-氧苷和罗汉果赛门苷;更进一步,罗汉果甜苷V、罗汉果11-氧苷和罗汉果赛门苷的质量比为40-70:5-15:3-7。所述的罗汉果甜苷的制备方法为本领域所熟知,具体是以罗汉果为原料,经过水提、分离、纯化、脱色、干燥而制得。
进一步地,罗汉果甜苷的加入形式为罗汉果浓缩汁、罗汉果粉、罗汉果提取物等罗汉果甜苷存在的公知的方式加入,只要罗汉果浓缩汁、罗汉果粉、罗汉果提取物中罗汉果甜苷的质量满足上述范围即可。
发明人预料不到地发现,本发明低糖酸奶粉中,罗汉果甜苷和神秘果提取物具有协同复配的作用,两者按照一定比例添加在酸奶粉配方中,能显著改善酸奶粉的口感滋味,品尝着的感官体验明显提高。
所述发酵剂选自双歧杆菌、保加利亚乳酸杆菌、嗜热链球菌、嗜酸乳杆菌和干酪乳杆菌中的至少一种;优选为双歧杆菌,嗜酸乳杆菌和干酪乳杆菌按照质量比1:1-3:0.5-2的复配。
所述天然增香物质选自焦香麦芽粉、焦香大米粉、焦香玉米粉、焦香红薯粉、焦香小米粉中的一种或多种组合。所述的焦香麦芽粉、焦香大米粉、焦香玉米粉、焦香红薯粉、焦香小米粉是将大麦、小麦、荞麦、燕麦、大米、玉米粒、红薯块、小米中的至少一种经过烘烤至焦黄后水浸提、浓缩、干燥而制得。
进一步地,本发明基于罗汉果提取物的低糖酸奶粉,以每100份鲜奶计,还包括以下功能性物质中的至少一种:0.0001-0.0010份抗氧化性功能物质,0.0005-0.0020份微量元素物质,0.1-0.3份益生菌抗热保护剂。所述益生菌抗热保护剂是在鲜奶进行发酵后加入。优选地,所述微量元素物质在鲜奶进行发酵前加入,方便促进微量元素与氨基酸发生络合螯/合生成有机态微量元素。
本发明在低糖酸奶粉配方中还加入功能性的物质,抗氧化性功能物质的加入赋予了酸奶粉更多的生理活性功能,对于延缓衰老,提高免疫力具有好处;微量元素物质包括对人体有益的金属元素,比如铁,锌,镁,铜等;益生菌抗热保护剂的作用是保护酸奶粉中的益生菌微生物在后续的喷雾干燥工艺中高温耐受性。
所述抗氧化性功能物质选自虾青素、番泻红素、维生素C、低聚原花青素、茶多酚、维生素E、谷胱甘肽、辅酶Q10、类胡萝卜素、白藜芦醇的至少一种;优选为低聚原花青素,低聚原花青素聚合度介于2-4之间;原花青素是一种常见的聚多酚类黄酮类物质,低聚原花青素直指聚合度介于2-4的原花青素,相比聚合度5以上的高聚态原花青素,低聚原花青素的分子量比低聚体小,受到空间位阻的影响更小,其抗氧化能力和生物利用度高于高聚体;同时原花青素作为天然色素,其可以直接赋予酸奶粉以紫红色、红色、紫色或蓝色等美丽的颜色,从而提高了酸奶粉产品的品相,提高产品的溢价值。
所述微量元素物质是铁、锌、铜、锰、镁中的至少一种的碱式盐或者无机盐,碱式盐比如碱式氯化盐、碱式碳酸盐,碱式硫酸盐,无机盐比如氯化盐、硫酸盐等。
所述益生菌抗热保护剂选自海藻糖、明胶、银耳/木耳提取物中的至少一种;优选为海藻糖和银耳/木耳提取物按照质量比1-2:1-2的复配。
所述银耳/木耳提取物是通过包括以下步骤的制备方法得到:银耳和/或木耳经过水泡发、熬煮、过滤、浓缩制得。所述泡发是使银耳和/或木耳在水中充分吸收水分即可,水量和泡发时间没有严格的限定。所述熬煮是在高压状态下熬煮2-4h;所述过滤是熬煮液经过100-300目滤布袋,所述浓缩是浓缩至50-60brix。
海藻糖、明胶及银耳/木耳提取物含有大量的可形成凝胶的多糖成分,其在干燥过程中极易形成立体的网格结构,并将微生物包埋于网格之中,这就在干燥过程中提高了微生物细胞形态的稳定性,从而有利于保持微生物的活性。
发明人还预料不到地发现,将海藻糖和银耳/木耳提取物按照1-2:1-2进行复配后作为益生菌抗热保护剂,能够更有效地对酸奶粉发酵后中的益生菌产生保护作用,能显著提高酸奶粉中益生菌的含量,说明海藻糖和银耳/木耳提取物具有一定的协同作用,更加有利于提升酸奶粉产品的附加价值。
本发明还提供了所述基于罗汉果提取物的低糖酸奶粉的制备方法,包括以下步骤:
(1)鲜奶预处理:新将鲜奶进行浓缩处理,得浓缩牛奶;
(2)复配I:将得到的浓缩牛奶加入罗汉果甜苷,可选地,还加入抗氧化性功能物质和/或微量元素物质,充分溶解和搅拌,得到复配物I;
(3)发酵:将得到的复配物I进行灭菌、冷却后,加入发酵剂后进行发酵,发酵过程中进行调节pH为弱酸性;
(4)复配II:发酵结束后,加入天然增香物质和神秘果提取物,可选地,还加入益生菌抗热保护剂,混匀,得到复配物II;
(5)干燥:将得到的复配物II进行脱水分处理,筛分即得到低糖酸奶粉。
步骤(1)中,所述的浓缩为脱去水分为目的,包括但不限于旋转蒸发浓缩、膜浓缩、刮板式降膜浓缩、单效/多效蒸发浓缩中的一种;更优选膜浓缩;所述的浓缩处理为浓缩至鲜奶可溶性固形物含量为15-35%;将鲜奶进行脱水浓缩处理,可以提高其可溶性固形物的浓度,有助于后续发酵速度,同时也有利于后续的干燥处理。
罗汉果甜苷和罗汉果浓缩汁都是以罗汉果为原料,经过一系列的提取、分离、纯化等过程而制得,其来源于纯天然,其本身也是罗汉果其固有的纯天然成分,具有甜度高、甜苷好,富有水果清香的特点,同时罗汉果作为药食同源,也具有一定的生理保健功能;罗汉果甜苷及罗汉果浓缩汁其性质及其稳定,耐酸、耐碱、耐高温,在发酵前添加不会对后续的发酵和加工产生任何影响。
进一步,步骤(3)中,所述的灭菌优选为巴氏灭菌,冷却温度为室温。
进一步,步骤(3)中,所述的发酵过程为将发酵剂添加到结果灭菌的鲜乳中后,充分搅拌并保持恒温40-60℃,期间用碱或酸调节pH值5.5-6.5,发酵4-12h后,结束发酵;所述的碱为氢氧化钠、氢氧化钾、碳酸钠、碳酸钾、碳酸氢钠和碳酸氢钾中的任意一种或多种组合;酸为盐酸、磷酸、苹果酸、抗坏血酸中的任意一种或多种组合。
进一步,步骤(5)中,所述的脱水分处理包括但不限于浓缩后干燥或者直接干燥;所述的浓缩包括但不限于包括但不限于旋转蒸发浓缩、膜浓缩、刮板式降膜浓缩、单效/多效蒸发浓缩中的一种;所述的干燥是以脱去水分为目的,包括但不限于真空冷冻干燥、真空微波干燥、喷雾干燥、鼓风干燥或真空干燥中的任意一种。
进一步,步骤(5)中,所述的干燥优选喷雾干燥,所述的喷雾干燥进口温度为140-190℃,出风口温度为60-80℃。
本发明方法的原理是:将鲜奶经过相对低温条件下浓缩后,加入复配的罗汉果提取物、无机态微量元素,以及发酵剂,在一定条件下完成发酵,同时在发酵过程中针对发酵体系进行pH值调节,防止发酵体系中蛋白质发生凝结而产生沉淀,以便于后期复配和干燥。在发酵过程中,其部分无机态微量元素与发酵体系中的氨基酸发生络合/螯合反应,从而形成吸收率更高的有机态微量元素。发酵结束后,分别加入天然的提香物质赋予酸奶粉诱人的焦香味,加入抗氧化剂赋予酸奶粉特殊生理活性,甚至艳丽的颜色,加入抗热保护剂提高益生菌在干燥过程中的活性。最终经过喷雾干燥后即得具有低糖兼有生理活性的美味酸奶粉产品。
具体实施方式
以下结合实施例对本发明的具体实施方式作详细说明,以便于本领域技术人员充分理解本发明。但本发明能够以很多不同于在此描述的其他方式来实施,本领域技术人员可以在不违背本发明内涵的情况下做出改进,因此,本专利申请请求保护的范围不受下面所述具体实施例的限制。
若无特别说明,本发明所用物质,试剂均为商品可采购的常规物质。海藻糖,明胶均为食品级。木耳为普通商购风干木耳。
本发明实施例所用罗汉果甜苷来自于湖南华诚生物资源股份有限公司,含有罗汉果甜苷V 62.5wt%、罗汉果11-氧苷11.3wt%,罗汉果赛门苷4.6wt%。低聚原花青素来自于湖南华诚生物资源股份有限公司,平均聚合度3.2。
制备例1神秘果提取物的制备
1、提取:取100g鲜神秘果,去除种子取其果肉,用打浆机进行打浆,注意打浆过程,保持温度不超过60℃;
2、酶解:将打浆后的果浆加入100g、50℃的温水,并加入0.5g纤维素酶,恒温保持1h,期间保持搅拌;
3、过滤:将酶解结束的酶解液置于3层100目滤布袋内,通过挤压的方式进行过滤,取其滤液;
4、离心:将得到的滤液在5000r/min条件下离心5min后,取上清液;
5、浓缩:将上清液在70℃、-0.1MPa条件下浓缩至55birx,即得神秘果提取物;
6、冷藏:将浓缩液置于4℃冰箱内,备用。
制备例2木耳提取物的制备
1、泡发:取100g干木耳,捏碎后置于1L水(室温)中泡发4h,然后揉捏洗净后备用;
2、熬煮:将上述干木耳置于高压锅内,置于2L水,在高压锅内保持高压状态熬煮2h后,自然冷却至室温;
3、过滤:将得到的熬煮液过3层200目滤布袋,取滤液;
4、浓缩:将得到的滤液在真空度为-0.09MPa、温度为80℃的条件下,浓缩至53birx。即得木耳提取物。
5、冷藏:将浓缩液置于4℃冰箱内,备用。
制备例3天然增香物质的制备
1、烘烤:将35g大麦,25g小麦,50g荞麦混合后,平铺于不锈钢金属托盘中,厚度为4-8mm,然后将其置于240℃的烘干箱内进行烘烤,期间5-10min,翻动一次,直至原料其表面呈现焦黄色,且具有浓郁的焦香味时,烘烤结束,让其自然冷却至室温;
2、破碎:将烘烤好的原料用粉碎机破碎,以达到籽粒破裂即可;
3、浸提:将破碎的原料置于烧杯内,然后加入2L、80℃的热水,并保持恒温浸提1h,期间保持搅拌;
4、过滤:将浸提液过3层100目滤网,取滤液;
5、浓缩:将得到的滤液在真空度为-0.09MPa、温度为80℃的条件下,浓缩至50birx。即得天然增香物质。
6、冷藏:将浓缩液置于4℃冰箱内,备用。
实施例1
(1)鲜奶预处理:将500kg新鲜牛奶进行膜浓缩处理,得浓缩牛奶326kg;
(2)复配I:将得到的浓缩牛奶加入0.03kg罗汉果甜苷、0.001kg碱式氯化亚铁、0.0005kg碱式氯化铜,0.0035kg碱式氯化锌,0.002kg低聚原花青素,充分溶解和搅拌,得到复配的鲜奶浓缩液I;
(3)发酵:将得到的鲜奶浓缩液I进行巴氏灭菌(75℃、15s)、冷却后,加入0.8kg发酵剂后进行发酵,发酵温度为45℃,时间8h;发酵剂为双歧杆菌,嗜酸乳杆菌和干酪乳杆菌按照质量比1:2:1的复配,发酵过程中用稀碱液调节pH在6±0.2的范围内;
(4)复配II:发酵结束后,加入0.015kg制备例1制得的神秘果提取物,3kg制备例3制得的天然增香物质,0.2kg海藻糖,0.3kg制备例2制得的木耳提取物,混匀,得到的鲜奶浓缩液II;
(5)干燥:将得到的鲜奶浓缩液II浓缩至固含量56.3brix,再进行喷雾干燥,喷雾干燥进口温度为160℃,出风口温度为80℃,筛分即得到73.1kg产品低糖酸奶粉。
实施例2
其他操作和条件和实施例1相同,区别在于步骤(2)中罗汉果甜苷的用量改为0.01kg。
实施例3
其他操作和条件和实施例1相同,区别在于,罗汉果甜苷的用量改为0.05kg。
实施例4
其他操作和条件和实施例1相同,区别在于,制备例1制得的神秘果提取物的用量改为0.005kg。
实施例5
其他操作和条件和实施例1相同,区别在于,制备例1制得的神秘果提取物的用量改为0.025kg。
实施例6
其他操作和条件和实施例1相同,区别在于步骤(4)中益生菌抗热保护剂为0.4kg海藻糖,0.1kg制备例2制得的木耳提取物。
实施例7
其他操作和条件和实施例1相同,区别在于步骤(4)中海藻糖替换为等质量的明胶。
实施例8
其他操作和条件和实施例1相同,区别在于步骤(4)益生菌抗热保护剂为0.5kg海藻糖。
实施例9
其他操作和条件和实施例1相同,区别在于步骤(4)益生菌抗热保护剂为0.5kg制备例2制得的木耳提取物。
实施例10
其他操作和条件和实施例1相同,区别在于步骤(3)中,发酵过程中用稀碱液调节pH在6.5±0.2的范围内。
实施例11
其他操作和条件和实施例1相同,区别在于步骤(3)中,发酵过程中用稀碱液调节pH在5.3±0.2的范围内。
对比例1
其他操作和条件和实施例1相同,区别在于步骤(2)中不加入罗汉果甜苷,而是加入5.6kg蔗糖。使最终所得酸奶粉的甜度和实施例1接近。
对比例2
其他操作和条件和实施例1相同,区别在于步骤(2)中不加入神秘果提取物。
对比例3
其他操作和条件和实施例1相同,区别在于步骤(3)中,不进行pH的调节,发酵结束,加入焦香麦芽粉和木耳提取物后体系粘稠。无法有效进行喷雾干燥得到酸奶粉。
对比例4
其他操作和条件和实施例1相同,区别在于步骤(3)中,发酵过程中用稀碱液调节pH在7.2±0.2的范围内。
对比例5
其他操作和条件和实施例1相同,区别在于步骤(2)中不加入罗汉果甜苷,而是加入0.04kg阿斯巴甜,使最终所得酸奶粉的甜度和实施例1接近。
应用例1
按照如下要求和操作对实施例和对比例所得酸奶粉进行测试,结果如下表3所示:
1,性状:按照以下表1的标准将酸奶粉分为优、合格、差三个等级。
表1
2,口感测试,根据GB/T 16291.2-2010的规定来筛选感官评定人员,经过口味敏感性培训后,筛选感官评价人员,组成感官评定小组。感官分析人员在评定实验开始前1h内限制饮食,尤其是限制食用能严重影响味觉的食物。针对不同味感实验,每组选出12名合适的感官分析人员(男女各半)进行的感官评定。针对酸奶粉溶液的口感、色泽、组织结构和风味进行综合打分评价,感官评分标准见表2。总分为100分,分值越高,说明综合感官评价越好,每次调查问卷测试人员为12人,去掉一最高分值,去掉一最低分值,最后求其整体的平均值。将20g酸奶粉用150g的40℃温水冲泡后,由每一组的感官评定人员品尝产品组和对照组,品尝时间间隔为20min,评定结果取10名评定人员打分的平均值。
表2感官评分标准
3,益生菌活性菌有效活菌数(cfu/g)的测试
益生菌活性菌的有效活菌数以乳酸菌计数进行表示,检测方法依据GB 4789.35-2016进行。具体是取25g样品,置于装有225mL生理盐水的无菌均质杯内,于8000r/min均质2min,制成1∶10样品匀液之后进行活性菌有效活菌数的测试。
表3
通过表3数据可知,本发明的酸奶粉,没有加入蔗糖等高热量甜味物质,以天然提取物罗汉果甜苷作为高倍甜味剂,所得酸奶粉具有低糖低热量的特定。而加入的罗汉果甜苷和神秘果提取物产生协同复配的作用,能明显提升酸奶粉的口感滋味,感官评价高于一般市售酸奶粉。
Claims (9)
1.一种基于罗汉果提取物的低糖酸奶粉,包括以下质量份的原料:100份鲜奶,0.1-0.5份发酵剂,0.002-0.010份罗汉果甜苷,0.001-0.005份神秘果提取物,0.5-1.0份天然增香物质、0.0001-0.0010份抗氧化性功能物质、0.0005-0.0020份微量元素物质、0.1-0.3份益生菌抗热保护剂;条件是鲜奶在弱酸性条件下进行发酵;所述弱酸性条件是调节pH为5.8-6.2;
所述天然增香物质选自焦香麦芽粉、焦香大米粉、焦香玉米粉、焦香红薯粉、焦香小米粉中的一种或多种组合;
所述神秘果提取物是通过以下的步骤制备得到:将新鲜神秘果剔除果核,保留果肉,进行打浆、酶解、过滤、离心、浓缩、浓缩得到神秘果提取物;
所述益生菌抗热保护剂为海藻糖和木耳提取物按照质量比1-2:1-2的复配;所述木耳提取物是通过以下步骤的制备方法得到:木耳经过水泡发、熬煮、过滤、浓缩制得;所述益生菌抗热保护剂是在鲜奶进行发酵后加入。
2.根据权利要求1所述的低糖酸奶粉,其特征在于,所述的罗汉果甜苷包括罗汉果甜苷V、罗汉果11-氧苷和罗汉果赛门苷。
3.根据权利要求2所述的低糖酸奶粉,其特征在于,罗汉果甜苷V、罗汉果11-氧苷和罗汉果赛门苷的质量比为40-70:5-15:3-7。
4.根据权利要求1所述的低糖酸奶粉,其特征在于,所述发酵剂选自双歧杆菌、保加利亚乳酸杆菌、嗜热链球菌、嗜酸乳杆菌和干酪乳杆菌中的至少一种。
5.根据权利要求4所述的低糖酸奶粉,其特征在于,所述发酵剂为双歧杆菌,嗜酸乳杆菌和干酪乳杆菌按照质量比1:1-3:0.5-2的复配。
6.根据权利要求1所述的低糖酸奶粉,其特征在于,所述抗氧化性功能物质选自虾青素、番茄红素、维生素C、低聚原花青素、茶多酚、维生素E、谷胱甘肽、辅酶Q10、类胡萝卜素、白藜芦醇的至少一种;
和/或所述微量元素物质是铁、锌、铜、锰、镁中的至少一种的碱式盐,所述碱式盐为碱式氯化盐、碱式碳酸盐,碱式硫酸盐中的至少一种。
7.根据权利要求6所述的低糖酸奶粉,所述微量元素物质是铁、锌、铜、锰、镁中的至少一种的无机盐所述无机盐为氯化盐、硫酸盐中的至少一种。
8.根据权利要求6所述的低糖酸奶粉,其特征在于,所述抗氧化性功能物质为低聚原花青素,低聚原花青素聚合度介于2-4之间。
9.权利要求1-8任一项所述基于罗汉果提取物的低糖酸奶粉的制备方法,包括以下步骤:
(1)鲜奶预处理:将鲜奶进行浓缩处理,得浓缩牛奶;
(2)复配I:将得到的浓缩牛奶加入罗汉果甜苷,还加入抗氧化性功能物质和微量元素物质,充分溶解和搅拌,得到复配物I;
(3)发酵:将得到的复配物I进行灭菌、冷却后,加入发酵剂后进行发酵,发酵过程中进行调节pH为弱酸性;
(4)复配II:发酵结束后,加入天然增香物质、神秘果提取物和益生菌抗热保护剂,混匀,得到复配物II;
(5)干燥:将得到的复配物II进行脱水分处理,筛分即得到低糖酸奶粉。
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