CN113545392A - 一种新型自产酸奶味炼乳的制造方法 - Google Patents
一种新型自产酸奶味炼乳的制造方法 Download PDFInfo
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Abstract
一种新型自产酸奶味炼乳的制造方法,包括下述步骤:(1)配备全脂奶粉、奶油、白砂糖、乳糖;(2)选取乳酸乳球菌乳脂亚种和东方伊萨酵母作为菌种,分别经活化后扩培,得到乳酸乳球菌菌液和酵母菌液;将全脂奶粉用水分散溶解为全脂奶粉乳液;取乳酸乳球菌菌液和酵母菌液加入到全脂奶粉乳液中进行发酵,得到全脂奶粉发酵液;(3)将奶油用水分散为均匀的奶油液,然后加入脂肪酶酶解,得到奶油酶解液;(4)将白砂糖溶解,得到糖水;将全脂奶粉发酵液、奶油酶解液和糖水混合后进行真空浓缩;(5)均质;(6)将混合料液送入结晶缸中,筛入乳糖进行结晶,得到所需的新型自产酸奶味炼乳。本发明制成的炼乳具有天然酸奶香,香气浓郁、口感饱满。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种新型自产酸奶味炼乳的制造方法。
背景技术
传统炼乳产品采用奶粉及蔗糖作为主要原料,其生产工艺基本包括全脂奶粉复原、超高温灭菌、真空浓缩、均质、结晶等工序。其中超高温灭菌和真空浓缩工序,会使奶香明显流失(奶味香气会蒸发流失),导致产品奶香不足,影响了产品的感官指标,特别是奶香不足,比较淡薄,严重影响产品的质量指标及产品的推广应用。为了补充奶香风味,在后续生产链需添加奶味香精香料,但添加化学香精存在刺激的口感和不愉悦的气味问题。
发明内容
本发明所要解决的技术问题是提供一种新型自产酸奶味炼乳的制造方法,采用这种制造方法制成的炼乳具有天然的酸奶味香气,香气浓郁、口感饱满。采用的技术方案如下:
一种新型自产酸奶味炼乳的制造方法,其特征在于包括下述步骤:
(1)配备原料
按重量计,配备下述原料:全脂奶粉25~30份,奶油0.5~1.5份,白砂糖40~47份,乳糖0.2~0.4份;
将乳糖在超微粉碎机粉碎后在烘箱中进行高温杀菌,待用;
(2)全脂奶粉发酵液的制备
(2-1)制备菌种接种液
选取乳酸乳球菌乳脂亚种和东方伊萨酵母作为菌种,分别经活化后扩培,得到乳酸乳球菌菌液和酵母菌液,冷藏保存待用;
(2-2)全脂奶粉乳液的配制及杀菌
将步骤(1)配备的全脂奶粉用水分散溶解为重量百分比浓度为10~15%的全脂奶粉乳液,并对全脂奶粉乳液进行高温瞬时灭菌;
(2-3)复合发酵
取步骤(2-1)冷藏保存待用的乳酸乳球菌菌液和酵母菌液加入到步骤(2-2)获得的全脂奶粉乳液中进行发酵,总接种量为0.5~1.5%,乳酸乳球菌乳脂亚种和东方伊萨酵母的菌种比例为5:1~7:1,发酵温度为32~37℃,发酵16~20小时后终止发酵,得到全脂奶粉发酵液;
乳酸乳球菌乳脂亚种的发酵时间为16~20小时,东方伊萨酵母的发酵时间为0.5~2小时;进行发酵时,先取乳酸乳球菌菌液加入到全脂奶粉乳液中进行发酵,在乳酸乳球菌乳脂亚种发酵到距终止发酵0.5~2小时的时候加入酵母菌液继续发酵0.5~2小时;
(3)奶油酶解液的制备
将步骤(1)配备的奶油用水于反应罐中高速搅拌分散为均匀的奶油液,然后将奶油液升温至30~45℃;在搅拌的情况下,向奶油液中加入脂肪酶,酶解反应2.5~3.5小时后灭酶,得到奶油酶解液;
(4)调配
(4-1)将步骤(1)配备的白砂糖在溶糖锅内进行溶解,得到糖水;
(4-2)将全脂奶粉发酵液、奶油酶解液和糖水滤去杂质后送入调配罐中混合,然后在真空浓缩锅进行真空浓缩,浓缩至混合料液的干物质重量百分比浓度为71.8~72%;
(5)均质
通过均质机对真空压缩后得到的混合料液进行均质;
(6)冷却结晶
将经过均质的混合料液送入结晶缸中,在混合料液冷却至33~35℃时筛入乳糖进行结晶,得到所需的新型自产酸奶味炼乳。
优选步骤(1)中,对乳糖进行杀菌的方法是:将粉碎后的乳糖装盘放进烘箱中,在100℃下杀菌40~60分钟;杀菌后冷却待用。
步骤(2-1)中,乳酸乳球菌乳脂亚种(Lactococcus lactis subsp. Cremoris)、东方伊萨酵母(Issatchenkia orientalis)的活化、扩培可采用现有技术。例如:在无菌条件下取两种菌株的冻干菌粉于500μL蒸馏水中,用移液枪反复吸打混匀,烧环,挑取满一环菌液,划线至试管斜面中用于保存,同时划线至平板琼脂中用于分离单菌菌落,乳酸乳球菌乳脂亚种划线至MRS培养基,东方伊萨酵母划线至麦芽汁培养基,置于37°培养箱培养24h充分活化。于平板上挑单菌,将乳酸乳球菌乳脂亚种接种到MRS肉汤培养基培养,将东方伊萨酵母接种到麦芽汁液体培养基培养,4℃留存种子液;再分别接种5%的种子液于2500ml液体培养基中进行扩培。
优选步骤(2-1)中,乳酸乳球菌乳脂亚种扩培过程中,用可见分光光度计在560nm处测得乳酸乳球菌菌液OD值(光密度值)为1.35,置于4℃下冷藏保存待用;东方伊萨酵母扩培过程中,用可见分光光度计在560nm处测得酵母菌液OD值为5.71,置于4℃下冷藏保存待用。
优选步骤(2-2)中,对全脂奶粉乳液进行高温瞬时灭菌的条件为:灭菌温度120~125℃,灭菌时间4~6秒。
步骤(2-3)中,总接种量是指扩培后乳酸乳球菌菌液及酵母菌液的总体积与全脂奶粉乳液体积之比(v/v);菌种比例是指扩培后乳酸乳球菌菌液与酵母菌液的体积比(v/v)。
步骤(2-3)中,发酵分两个阶段:第一阶段由乳酸乳球菌乳脂亚种单独进行发酵一定时间,第二阶段由乳酸乳球菌乳脂亚种和东方伊萨酵母共同进行发酵。
优选步骤(2-3)中,终止发酵的方法是:将发酵液升温至85~88℃并保温15~20分钟,将发酵液中的乳酸乳球菌乳脂亚种和东方伊萨酵母灭活。
步骤(2-3)中,发酵在发酵罐中进行,终止发酵后可将发酵液转移至调配罐。
优选步骤(3)中,将步骤(1)配备的奶油用7~10倍水(水v /奶油 w)于反应罐中高速搅拌(1200~1600转/分钟)分散为均匀的奶油液。
优选步骤(3)中,所述脂肪酶为脂肪酶【EC3.1.1.3】,其添加酶量为0.5~1.0%。添加酶量是指脂肪酶原液与奶油之比(脂肪酶原液v /奶油w)。
优选步骤(3)中,灭酶的方法是:将酶解液升温至80~85℃并保温30~40分钟。灭酶后可将酶解液转移至调配罐。
优选步骤(4-1)中,溶解白砂糖的方法是:先在锅壁具有夹层空间的溶糖锅加入1.8~2.2倍水(水v /白砂糖w),将白砂糖加入到溶糖锅内,然后向溶糖锅的夹层空间内通入蒸汽,在95~100℃下煮12~18分钟;然后关掉蒸汽阀,停止通入蒸汽并保温12~18分钟,然后冷却到58~62℃,得到糖水。
步骤(4-2)中,可将全脂奶粉发酵液、奶油酶解液、糖水通过过滤网(如200~220目的过滤网)过滤,去掉杂质。
优选步骤(5)中,均质压力为2~2.5Mpa。
通常,步骤(6)中,在结晶缸进行冷却结晶,将混合料液送入结晶缸时要抽样,控制混合料液的干物质重量百分比浓度在71.8~72%;在33~35℃时筛入乳糖进行结晶,然后冷冻到20℃时停机。在混合料液量较大的情况下,可分批进行冷却结晶。
优选步骤(6)中,结晶后通过静止缸静止溢气25~35分钟,观察炼乳没有气泡之后,可送往罐装。
乳制品中的主要特征香气化合物为丁二酮,是酸奶奶香风味的重要来源。乳酸菌作为发酵菌种能合成酯类风味物质如丁二酮,乳酸菌主要通过乳酸菌酯酶催化的酯化和醇解反应来合成酯类,乳酸菌酯酶具有转移酶活力,可以利用水或乙醇作为酰基接收器。乳酸菌发酵糖产生乳酸或者乙酸等物质,通过柠檬酸代谢可产生丁二酮,对奶香味做出重要贡献。其中,乳球菌属(Lactococcus)的发酵产物中丁二酮等奶香成分含量更高。
酵母菌发酵生成的重要风味物质有乙醇及其他醇类。此外,酵母菌能水解脂肪和蛋白质,从而促使乳液中脂肪酸如癸酸和辛酸以及可溶性含氮物质增加,因为其分泌的胞外蛋白酶、胞外脂肪酶,炼乳口感风味有了很大提升。
综上所述,可以发现,乳酸菌发酵和酵母发酵具有相辅相成的效果。乳酸菌可以利用酵母产生的乙醇作为酰基的接收器进行酯类风味物质的合成。酵母菌可以利用乳酸菌发酵乳糖产生的乳酸,使凝乳的pH值升高,酸度降低后有利于乳酸菌和酵母菌的生长繁殖。
全脂奶粉乳液在发酵初期时只有由奶粉冲泡而成的牛奶的香气,基本闻不到醇味,随着发酵时间的延长,能够闻到沁人心脾的醇香味和更加浓郁的奶香味。随着发酵时间的增加,发酵液的丁二酮含量大体呈现增加的趋势,在24h达到最佳,可以预测到随着发酵时间继续延长,丁二酮含量有进一步提高的趋势。但从感官评价的数据来看,发酵液在20h时分值最高,再往后,感官评分分值反而下降,这是因为发酵24h的乳液尽管气味上比发酵20h的乳液更加浓郁,但酒精味也更加强烈,使奶香味不够突出,影响了产品的感官品质。因此复合菌种发酵时,菌种种类选择、发酵次序及发酵时间控制至关重要,本发明采用发酵分两个阶段:第一阶段乳酸乳球菌单独进行发酵,第二阶段乳酸乳球菌和酵母共同进行发酵,使乳酸菌和酵母菌发酵起到相辅相成的效果。
乳制品的香气物质主要来源于乳脂肪(奶油是以乳脂肪为主要成分)经过化学变化的产物,乳脂肪主要成分有饱和脂肪酸甘油三酯、不饱和脂肪酸甘油三酯 、酮酸甘油三酯、羟酸甘油三酯 。这些甘油三酯在脂肪酶的作用下水解成中短链脂肪酸,产物脂肪酸为主要香气物质。另外,不饱和脂肪酸可被降解为醛类、β-酮酸和羟酸类化合物,其中β-酮酸又会被进一步降解为甲基酮,羟酸会被进一步降解为δ-内酯等构成特殊风味的物质。
本发明将全脂奶粉溶解后接种乳酸菌和酵母发酵,获得的全脂奶粉发酵液含有酸奶香物质,可直接用于炼乳生产中;并配合脂肪酶将稀奶油酶解,获得的奶油酶解液含有奶香物质,可直接用于炼乳生产中。因此,生产的炼乳产品感官指标优于普通炼乳,具有天然酸奶香,浓郁醇厚,比添加合成香精风味更佳;既能使产品质量指标得到提升,又能满足市场对新型炼乳产品的要求。简而言之,本发明制成的炼乳具有天然酸奶香,香气浓郁、口感饱满,能够更好地满足市场需求。
本发明制成的炼乳可直接用于生产炼乳产品,使产品具有天然浓郁的奶香,比添加合成香精风味更佳;也可用于乳饮料、豆奶、布丁、各式烘焙食品(糕点等)、果冻、糖果的生产。
附图说明
图1是本发明全脂奶粉发酵液中丁二酮含量与发酵时间的关系图;
图2是本发明奶油酶解液中酸价与脂肪酶量的关系图。
具体实施方式
实施例1
本实施例中,新型自产酸奶味炼乳的制造方法包括下述步骤:
(1)配备原料
配备下述原料:全脂奶粉28千克,奶油1千克,白砂糖45千克,乳糖0.3千克;
将乳糖在超微粉碎机粉碎后(乳糖粉碎后过100目筛),在烘箱中进行高温杀菌(对乳糖进行杀菌的方法是:将粉碎后的乳糖装盘放进烘箱中,在100℃下杀菌60分钟),杀菌后冷却待用;
(2)全脂奶粉发酵液的制备
(2-1)制备菌种接种液
选取乳酸乳球菌乳脂亚种和东方伊萨酵母作为菌种,分别经活化后扩培,得到乳酸乳球菌菌液和酵母菌液,冷藏保存待用;
本步骤(2-1)中,在无菌条件下取乳酸乳球菌乳脂亚种、东方伊萨酵母两种菌株的冻干菌粉于500μL蒸馏水中,用移液枪反复吸打混匀,烧环,挑取满一环菌液,划线至试管斜面中用于保存,同时划线至平板琼脂中用于分离单菌菌落,乳酸乳球菌乳脂亚种划线至MRS培养基,东方伊萨酵母划线至麦芽汁培养基,置于37°培养箱培养24h充分活化。于平板上挑单菌,将乳酸乳球菌乳脂亚种接种到MRS肉汤培养基培养,将东方伊萨酵母接种到麦芽汁液体培养基培养,4℃留存种子液;再分别接种5%的种子液于2500ml液体培养基中进行扩培。乳酸乳球菌乳脂亚种扩培过程中,用可见分光光度计在560nm处测得乳酸乳球菌菌液OD值(光密度值)为1.35,置于4℃下冷藏保存待用;东方伊萨酵母扩培过程中,用可见分光光度计在560nm处测得酵母菌液OD值为5.71,置于4℃下冷藏保存待用;
(2-2)全脂奶粉乳液的配制及杀菌
将步骤(1)配备的28千克全脂奶粉用186升水分散溶解为全脂奶粉乳液(重量百分比浓度约为13.1%),并对全脂奶粉乳液进行高温瞬时灭菌(对全脂奶粉乳液进行高温瞬时灭菌的条件为:灭菌温度120℃,灭菌时间6秒);
(2-3)复合发酵
取步骤(2-1)冷藏保存待用的乳酸乳球菌菌液1.86升加入到步骤(2-2)获得的全脂奶粉乳液中进行发酵(发酵在发酵罐中进行,全脂奶粉乳液灭菌后冷却至35℃,预先泵入发酵罐),发酵温度为35℃;乳酸乳球菌乳脂亚种发酵时间到第19小时的时候,加入步骤(2-1)冷藏保存待用的酵母菌液0.37升,继续发酵1小时(发酵温度为35℃);然后将发酵液升温至88℃并保温15分钟,将发酵液中的乳酸乳球菌乳脂亚种和东方伊萨酵母灭活,得到全脂奶粉发酵液;
本步骤(2-3)中,乳酸乳球菌菌液和酵母菌液的总接种量约为1.2%,乳酸乳球菌乳脂亚种和东方伊萨酵母的菌种比例为5.03:1;
本步骤(2-3)中,发酵分两个阶段:第一阶段由乳酸乳球菌乳脂亚种单独进行发酵19小时,第二阶段由乳酸乳球菌乳脂亚种和东方伊萨酵母共同进行发酵1小时;
(3)奶油酶解液的制备
将步骤(1)配备的1千克奶油用水于反应罐中高速搅拌分散为均匀的奶油液(将步骤(1)配备的奶油用7升水于反应罐中高速搅拌(1200转/分钟)分散为均匀的奶油液),然后将奶油液升温至45℃;在搅拌的情况下,向奶油液中加入脂肪酶(脂肪酶为脂肪酶【EC3.1.1.3】,添加脂肪酶原液10mL,其添加酶量为1.0%),酶解反应3小时后灭酶(灭酶的方法是:将酶解液升温至85℃并保温30分钟),得到奶油酶解液;
(4)调配
(4-1)将步骤(1)配备的45千克白砂糖在溶糖锅内进行溶解,得到糖水;
本步骤(4-1)中,溶解白砂糖的方法是:先在锅壁具有夹层空间的溶糖锅加入90升水,再将45千克白砂糖加入到溶糖锅内,然后向溶糖锅的夹层空间内通入蒸汽,在98℃下煮15分钟;然后关掉蒸汽阀,停止通入蒸汽并保温15分钟,然后冷却到60℃,得到糖水;
(4-2)将全脂奶粉发酵液、奶油酶解液和糖水滤去杂质后送入调配罐中混合(将全脂奶粉发酵液、奶油酶解液、糖水通过200目的过滤网过滤,去掉杂质),然后在真空浓缩锅进行真空浓缩,浓缩至混合料液的干物质重量百分比浓度为72%;
(5)均质
通过均质机对真空压缩后得到的混合料液进行均质(均质压力为2.5Mpa);
(6)冷却结晶
将经过均质的混合料液送入结晶缸中,在混合料液冷却至34℃时筛入乳糖进行结晶,得到所需的新型自产酸奶味炼乳。
上述步骤(6)中,在结晶缸进行冷却结晶,将混合料液送入结晶缸时要抽样,控制混合料液的干物质重量百分比浓度在72%;在34℃时筛入0.3千克乳糖进行结晶,然后冷冻到20℃时停机。
上述步骤(6)中,结晶后通过静止缸静止溢气30分钟,观察炼乳没有气泡之后,可送往罐装。
实验例
一、对发酵时间与丁二酮含量之间的关系的实验、研究
参考图1,全脂奶粉乳液在发酵初期时只有由奶粉冲泡而成的牛奶的香气,基本闻不到醇味,随着发酵时间的延长,能够闻到沁人心脾的醇香味和更加浓郁的奶香味。随着发酵时间的增加,发酵液的丁二酮含量大体呈现增加的趋势,在24h达到最佳,可以预测到随着发酵时间继续延长,丁二酮含量有进一步提高的趋势。但从感官评价的数据来看,发酵液在20h时分值最高,再往后,感官评分分值反而下降,这是因为发酵24h的乳液尽管气味上比发酵20h的乳液更加浓郁,但酒精味也更加强烈,使奶香味不够突出,影响了产品的感官品质。因此本发明优选实施例中选择乳酸乳球菌发酵时长为20h。
二、对奶油酶解液的酸价与脂肪酶量之间的关系的实验、研究
参考图2,酶解过程中以酸价为指标,酸价越高说明产生的脂肪酸越多,奶油香气越浓郁。根据图2可以看出,脂肪酶量在0.5~1.0%区间内,奶油酶解液具有较高的酸价;而当脂肪酶量低于0.5%时酸价较低。本发明优选实施例中选择脂肪酶量为1.0%。
Claims (10)
1.一种新型自产酸奶味炼乳的制造方法,其特征在于包括下述步骤:
(1)配备原料
按重量计,配备下述原料:全脂奶粉25~30份,奶油0.5~1.5份,白砂糖40~47份,乳糖0.2~0.4份;
将乳糖在超微粉碎机粉碎后在烘箱中进行高温杀菌,待用;
(2)全脂奶粉发酵液的制备
(2-1)制备菌种接种液
选取乳酸乳球菌乳脂亚种和东方伊萨酵母作为菌种,分别经活化后扩培,得到乳酸乳球菌菌液和酵母菌液,冷藏保存待用;
(2-2)全脂奶粉乳液的配制及杀菌
将步骤(1)配备的全脂奶粉用水分散溶解为重量百分比浓度为10~15%的全脂奶粉乳液,并对全脂奶粉乳液进行高温瞬时灭菌;
(2-3)复合发酵
取步骤(2-1)冷藏保存待用的乳酸乳球菌菌液和酵母菌液加入到步骤(2-2)获得的全脂奶粉乳液中进行发酵,总接种量为0.5~1.5%,乳酸乳球菌乳脂亚种和东方伊萨酵母的菌种比例为5:1~7:1,发酵温度为32~37℃,发酵16~20小时后终止发酵,得到全脂奶粉发酵液;
乳酸乳球菌乳脂亚种的发酵时间为16~20小时,东方伊萨酵母的发酵时间为0.5~2小时;进行发酵时,先取乳酸乳球菌菌液加入到全脂奶粉乳液中进行发酵,在乳酸乳球菌乳脂亚种发酵到距终止发酵0.5~2小时的时候加入酵母菌液继续发酵0.5~2小时;
(3)奶油酶解液的制备
将步骤(1)配备的奶油用水于反应罐中高速搅拌分散为均匀的奶油液,然后将奶油液升温至30~45℃;在搅拌的情况下,向奶油液中加入脂肪酶,酶解反应2.5~3.5小时后灭酶,得到奶油酶解液;
(4)调配
(4-1)将步骤(1)配备的白砂糖在溶糖锅内进行溶解,得到糖水;
(4-2)将全脂奶粉发酵液、奶油酶解液和糖水滤去杂质后送入调配罐中混合,然后在真空浓缩锅进行真空浓缩,浓缩至混合料液的干物质重量百分比浓度为71.8~72%;
(5)均质
通过均质机对真空压缩后得到的混合料液进行均质;
(6)冷却结晶
将经过均质的混合料液送入结晶缸中,在混合料液冷却至33~35℃时筛入乳糖进行结晶,得到所需的新型自产酸奶味炼乳。
2.根据权利要求1所述的新型自产酸奶味炼乳的制造方法,其特征是:步骤(1)中,对乳糖进行杀菌的方法是:将粉碎后的乳糖装盘放进烘箱中,在100℃下杀菌40~60分钟;杀菌后冷却待用。
3.根据权利要求1所述的新型自产酸奶味炼乳的制造方法,其特征是:步骤(2-1)中,乳酸乳球菌乳脂亚种扩培过程中,用可见分光光度计在560nm处测得乳酸乳球菌菌液OD值为1.35,置于4℃下冷藏保存待用;东方伊萨酵母扩培过程中,用可见分光光度计在560nm处测得酵母菌液OD值为5.71,置于4℃下冷藏保存待用。
4.根据权利要求1所述的新型自产酸奶味炼乳的制造方法,其特征是:步骤(2-2)中,对全脂奶粉乳液进行高温瞬时灭菌的条件为:灭菌温度120~125℃,灭菌时间4~6秒。
5.根据权利要求1所述的新型自产酸奶味炼乳的制造方法,其特征是:步骤(2-3)中,终止发酵的方法是:将发酵液升温至85~88℃并保温15~20分钟,将发酵液中的乳酸乳球菌乳脂亚种和东方伊萨酵母灭活。
6.根据权利要求1所述的新型自产酸奶味炼乳的制造方法,其特征是:步骤(3)中,将步骤(1)配备的奶油用7~10倍水于反应罐中,在1200~1600转/分钟的搅拌速度下搅拌分散为均匀的奶油液。
7.根据权利要求1所述的新型自产酸奶味炼乳的制造方法,其特征是:步骤(3)中,所述脂肪酶为脂肪酶【EC3.1.1.3】,其添加酶量为0.5~1.0%。
8.根据权利要求1所述的新型自产酸奶味炼乳的制造方法,其特征是:步骤(3)中,灭酶的方法是:将酶解液升温至80~85℃并保温30~40分钟。
9.根据权利要求1所述的新型自产酸奶味炼乳的制造方法,其特征是:
步骤(4-1)中,溶解白砂糖的方法是:先在锅壁具有夹层空间的溶糖锅加入1.8~2.2倍水,将白砂糖加入到溶糖锅内,然后向溶糖锅的夹层空间内通入蒸汽,在95~100℃下煮12~18分钟;然后关掉蒸汽阀,停止通入蒸汽并保温12~18分钟,然后冷却到58~62℃,得到糖水;
步骤(4-2)中,将全脂奶粉发酵液、奶油酶解液、糖水通过200~220目的过滤网过滤,去掉杂质。
10.根据权利要求1所述的新型自产酸奶味炼乳的制造方法,其特征是:
步骤(5)中,均质压力为2~2.5Mpa;
步骤(6)中,在结晶缸进行冷却结晶,将混合料液送入结晶缸时要抽样,控制混合料液的干物质重量百分比浓度在71.8~72%;在33~35℃时筛入乳糖进行结晶,然后冷冻到20℃时停机。
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