CN114009690A - 一种含γ-氨基丁酸的发酵豆奶制备方法及制得的发酵产品 - Google Patents
一种含γ-氨基丁酸的发酵豆奶制备方法及制得的发酵产品 Download PDFInfo
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Abstract
本发明属于一种发酵豆奶制备方法领域，具体涉及一种含γ‑氨基丁酸的发酵豆奶的制作方法及由该方法制得的发酵产品。该含γ‑氨基丁酸的发酵豆奶的制作方法，包括如下步骤：将豆奶预热，加入适量的谷氨酸钠和腥味调节配料，混合均匀后均质、杀菌、冷却；接种发酵菌剂，控制温度发酵，测定谷氨酸钠的残留量＜0.2g/L时停止发酵。本发明通过发酵的方式使豆制品中天然富集GABA，提高了产品的功效性。同时解决了发酵豆奶因为存在豆腥味而不容易被接受的问题，并且在该技术基础上，开发出多款高富含GABA产品。
Description
技术领域
本发明属于一种发酵豆奶制备方法领域，具体涉及一种含γ-氨基丁酸的发酵豆奶的制作方法及由该方法制得的发酵产品。
背景技术
γ-氨基丁酸(γ-amino butyric acid，GABA)，是一种天然存在的非蛋白质氨基酸，我国卫生部2009年第12号公告批准其为新食品原料。GABA作为一种新型功能性因子在改善睡眠状况、降血压、精神安定、改善脑机能、促进长期记忆、促进生长激素分泌、肝肾功能活化、预防心脏疾病和改善脂质代谢等方面具有显著的功效，正逐渐应用于医药、食品保健、化妆品等行业。经调查发现目前市面上流通的含有GABA的保健产品中，日本和美国的产品发展相对成熟，尤其是日本，截至2019年，在日本受理的保健产品功能配料中GABA居第二位，相关产品多达132个。但是由于天然GABA价格高昂，经市场调查国产食品级90％纯度的GABA售价为1000元/Kg以上，进口食品级原料在2000元/Kg以上，所以较高的生产成本导致GABA在国内市场上添加量不足，功效不显著，没有得到很好的应用。
豆乳是一种植物蛋白饮料，深受国人喜爱，发酵豆奶虽然会赋予豆奶更多的健康益处，例如条件肠道健康，更益于消化，但是发酵后的酸性体系会让豆腥味更显著，降低产品的喜好度，残留的豆腥味是发酵豆奶能否被大众接受的最关键问题。
发明内容
为了解决这一问题，本发明提供一种新的γ-氨基丁酸的发酵豆奶的制作方法，该方法采用天然发酵的方法使豆奶中富含GABA，提高了富含GABA的发酵豆奶技术的产业化潜力，提高产品竞争力。
为解决上述技术问题，本发明提供如下技术方案：
一种含γ-氨基丁酸的发酵豆奶的制作方法，其包括如下步骤：
将豆奶预热，加入适量的谷氨酸钠2-10g/kg和腥味调节配料，混合均匀后均质、杀菌、冷却至发酵温度；接种发酵菌剂，控制温度发酵，测定谷氨酸钠的残留量＜0.2g/L时停止发酵。
优选地，所述发酵的时间为24h-72h。
优选地，谷氨酸钠的用量为2-10g/kg。
优选地，所述发酵的温度为37-42℃。
优选地，所述豆奶为新鲜豆奶或者大豆粉复原乳。
优选地，混合均质前还加入食品领域常用的一些配料，例如，所述食品用配料包括稳定剂和甜味剂。
优选地，混合的条件为温度40℃-50℃，和/或时间15min-20min。
优选地，所述的产GABA发酵剂，是指具有谷氨酸脱羧酶活力的乳酸菌，其具有代谢谷氨酸产生GABA的能力，并且能够在豆奶基料中产酸。发酵剂要求在豆乳中加入适量谷氨酸钠接种发酵菌。
优选地，接种量5×105-5×106cfu/mL。
所述发酵菌剂为嗜热链球菌、保加利亚乳杆菌、发酵乳杆菌、瑞士乳杆菌、干酪乳杆菌、植物乳杆菌和短乳杆菌等中的一种或者几种。
优选地，本发明所述的产品滴定酸度大于50°T。
优选地，所述杀菌条件为如下方案中的一种：方案A：温度90℃-95℃，杀菌时间30min-1h；或方案B：温度121℃-137℃，杀菌时间5-20s。
一种富含γ-氨基丁酸的发酵产品，其由如上所述的制作方法制得的发酵豆奶与食品用辅料制成。其中，本发明的高富含GABA发酵产品包括：
(1)高富含GABA发酵豆乳
其制备方法为：将豆奶或者复原豆奶中加入或者不加入糖、增稠剂，然后接种上述产GABA乳酸菌和降低腥味的配料，发酵合适的时间后制备的酸度降低的产品。
(2)高富含GABA酸豆奶粉
其制备方法为：将上述发酵后的富含GABA酸奶，与糖水调配，或者不调配，均质、喷雾干燥制成。
(3)高富含GABA豆奶饼干
其制备方法为：将上述发酵后的高富含GABA发酵豆乳，按照一定比例添加到饼干制作过程中，制备高富含GABA豆奶饼干。
(4)高富含GABA豆奶溶豆
其制备方法为：将上述发酵后的高富含GABA发酵豆乳，与糖、稳定剂混合，加压成型，或者磨具成型，冻干后获得富含GABA溶豆产品。
(5)高富含GABA豆奶饮料产品
其制备方法为：将上述发酵后的高富含GABA发酵豆乳，与糖、稳定剂混合，均质、灭菌或者不灭菌，罐装即可制备成高富含γ-氨基丁酸的死菌型或者活菌型豆酸奶饮料产品。
本发明提供的制作方法具有如下有益效果：
(1)本发明克服了现有技术中的食品中使用GABA需要外添加的方式，相关产品成本过高，通过发酵的方式使豆制品中天然富集GABA，提高了产品的功效性。同时解决了发酵豆奶因为存在豆腥味而不容易被接受的问题，并且在该技术基础上，开发出多款高富含GABA产品。
(2)本发明制备的高富含GABA发酵豆乳，GABA含量1g/L-4g/L，高产量可以满足本产品作为初始原料，用于延伸产品的开发，产品中有效的GABA含量，可以满足消费者的健康诉求；
(3)产品豆腥味弱，改变了发酵豆奶因为豆腥味强，而市场接受度低的现状，提高了产品的口感风味。
具体实施方式
下面通过实施例的方式进一步说明本发明，但并不因此将本发明限制在所述的实施例范围之中。
下述实施例中，所用原料的来源和设备的名称规格为：
实施例1
复原豆奶粉(维他奶)，将20％的复原豆奶粉加热到50℃，与5g/L的谷氨酸钠，异亮氨酸5mg/kg，果糖3％混合；预热到60-65℃，20MPa均质；137℃，5s杀菌；冷却到40℃，接种产GABA的嗜热链球菌和鼠李糖乳杆菌各5×106cfu/mL，保温发酵64h时，GABA产量3.1g/L。
实施例2
新鲜豆奶(豆本豆)。
将新鲜豆奶加热到40℃，与2％的谷氨酸钠，亮氨酸1mg/kg，果糖0.5％混合；预热到60-65℃，95℃，30min杀菌；冷却到37℃，接种产GABA的嗜热链球菌1×106cfu/mL，保温发酵48h时，GABA产量1.2g/L。
实施例3
将新鲜自制豆奶加热到50℃，与3g/L的谷氨酸钠，苏氨酸10mg/kg 2％蔗糖混合；预热到60-65℃，20MPa均质；121℃，20s杀菌；冷却到32℃，接种嗜热链球菌、植物乳杆菌、鼠李糖乳杆菌和干酪乳杆菌各5×105cfu/mL，保温发酵72h时，GABA产量1.5g/L。
实施例4
将新鲜自制豆奶加热到45℃，与5g/L的谷氨酸钠，苏氨酸8mg/kg混合；预热到60-65℃，20MPa均质；121℃，20s杀菌；冷却到37℃，接种嗜热链球菌和干酪乳杆菌各8×105cfu/mL，保温发酵72h时，GABA产量3.8g/L。
实施例5
将新鲜自制豆奶加热到45℃，与3g/L的谷氨酸钠，苏氨酸5mg/kg混合；预热到60-65℃，20MPa均质；90℃，1h杀菌；冷却到40℃，接种嗜热链球菌和发酵乳杆菌各6×105cfu/mL，保温发酵48h时，GABA产量1.3g/L。
实施例6
将新鲜自制豆奶加热到50℃，与2g/L的谷氨酸钠，亮氨酸10mg/kg混合；预热到60-65℃，20MPa均质；121℃，20s杀菌；冷却到35℃接种发酵乳杆菌、瑞士乳杆菌各5×105cfu/mL，保温发酵72h时，GABA产量1.1g/L。
对比例1，将实施例1中的异亮氨酸5mg/kg和果糖3％去掉。
对比例2，将实施例2中的亮氨酸1mg/kg和果糖0.5％去掉。
试验例：效果实验
本发明中，无豆腥味是指产品进行感官评价，豆腥味等级分为极弱、弱、中、强、很强，20个评价人员中有大于15人评价为弱和极弱。实施例及对比例效果如下表1。
表1 20个人员豆腥味评价结果
| 样品 | 实施例1 | 实施例2 | 对比例1 | 对比例1 |
| 豆腥极弱 | 14 | 13 | 4 | 3 |
| 豆腥味弱 | 4 | 4 | 5 | 3 |
| 合计 | 18 | 17 | 9 | 6 |
Claims (10)
1.一种含γ-氨基丁酸的发酵豆奶的制作方法，其包括如下步骤：
将豆奶预热，加入适量的谷氨酸钠和腥味调节配料，混合均匀后均质、杀菌、冷却至发酵温度；接种发酵菌剂，控制温度发酵，测定谷氨酸钠的残留量＜0.2g/L时停止发酵。
2.根据权利要求1所述的含γ-氨基丁酸的发酵豆乳的制作方法，所述发酵的时间为24h-72h。
3.根据权利要求1所述的含γ-氨基丁酸的发酵豆乳的制作方法，所述豆奶，为新鲜豆奶或者大豆粉复原乳。
4.根据权利要求1所述的含γ-氨基丁酸的发酵豆乳的制作方法，混合均质前还加入食品用配料，所述食品用配料包括稳定剂和甜味剂。
5.根据权利要求1所述的含γ-氨基丁酸的发酵豆乳的制作方法，混合的条件为温度40℃-50℃，和/或时间15min-20min。
6.根据权利要求1所述的含γ-氨基丁酸的发酵豆乳的制作方法，所述的杀菌的条件为低温长时灭菌或者高温度瞬时灭菌，或者两者混合使用。
7.根据权利要求1所述的含γ-氨基丁酸的发酵豆乳的制作方法，所述杀菌条件为如下方案中的一种：方案A：温度90℃-95℃，杀菌时间30min-1h；或方案B：温度121℃-137℃，杀菌时间5-20s。
8.根据权利要求1所述的含γ-氨基丁酸的发酵豆乳的制作方法，所述发酵菌剂为嗜热链球菌、保加利亚乳杆菌、发酵乳杆菌、瑞士乳杆菌、干酪乳杆菌、植物乳杆菌和短乳杆菌等中的一种或者几种。
9.根据权利要求1所述的含γ-氨基丁酸的发酵豆乳的制作方法，所述发酵菌剂接种量为5×105-5×106cfu/mL。
10.一种富含γ-氨基丁酸的发酵产品，其由如权利要求1-9中任一项所述的制作方法制得的发酵豆奶与食品用辅料制成。
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