CN114343017A - 一种高蛋白常温酸奶及其制备方法 - Google Patents
一种高蛋白常温酸奶及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种高蛋白常温酸奶,包括以下重量百分比的成分:反渗透膜浓缩牛奶80.768~83.23%、乳蛋白粉0.9~2.8%、白砂糖6.5~8.5%、海藻酸钠0.05~0.2%、变性淀粉0.02~0.08%、卡拉胶0.02~0.06%、果胶0.38~0.5%、发酵剂0.002~0.01%、反渗透膜渗透水7.1~8.65%。还公开了一种高蛋白常温酸奶的制备方法。本发明采用保护蛋白的配方及特殊工艺,制作出了高蛋白体系下口感丝滑的常温酸奶;本发明产品提高了常温酸奶的营养价值和附加值,开创了常温酸奶新的品种,是常温酸奶的突破性创新。
Description
技术领域
本发明属于发酵乳品领域,具体涉及一种高蛋白常温酸奶及其制备方法。
背景技术
常温酸奶在中国市场诞生仅十年,较历史悠久、品类丰富的低温酸奶,常温酸奶发展至今只是在风味上做延伸、产品状态由稠厚到稀薄的改变。至于提高产品附加值、带来更多营养概念的产品还很少见。
诚然,乳制品带给人们的健康功效主要来自于蛋白质,因此,无论是液态奶还是低温酸奶,更高的蛋白含量就意味着更多的营养价值,给产品带来更多的附加值。然而,常温酸奶由于受到生产工艺的限制,使高蛋白在常温酸奶中难于实现。产品的蛋白质越高意味着二次巴杀后产品的口感就会越粉、越粗糙,风味也会随之变差。因此,市面上的常温酸奶蛋白质含量均在2.8~3.3%。本发明旨在突破上述技术瓶颈,生产出更有营养价值、更具卖点的高蛋白常温酸奶。
发明内容
本发明所要解决的技术问题是克服现有技术对于高蛋白酸奶体系二次巴杀蛋白变性的问题,生产出一种高蛋白含量的常温酸奶。
本发明主要是通过以下技术方案解决上述技术问题。
本发明提供了一种高蛋白常温酸奶,包括以下重量百分比的成分:反渗透膜浓缩牛奶80.768~83.23%、乳蛋白粉0.9~2.8%、白砂糖6.5~8.5%、海藻酸钠0.05~0.2%、变性淀粉0.02~0.08%、卡拉胶0.02~0.06%、果胶0.38~0.5%、发酵剂0.002~0.01%、反渗透膜渗透水7.1~8.65%。
优选的,所述反渗透膜浓缩牛奶为将2~10℃原料乳经反渗透膜浓缩后,得到浓缩牛奶:渗透水=9:1;所述反渗透膜渗透水为经反渗透膜过滤浓缩牛奶时截留下来的水。
优选的,所述果胶包含低酯果胶和高酯果胶。
优选的,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。
本发明还提供了一种高蛋白常温酸奶的制备方法,包括以下步骤:
(1)将反渗透膜浓缩牛奶加热至40~50℃,加入部分白砂糖、海藻酸钠、变性淀粉、卡拉胶、低酯果胶,混合15~30min;
(2)将步骤(1)所得的物料均质、杀菌,冷却至发酵温度;
(3)在步骤(2)的发酵基质中加入发酵剂发酵得到酸奶基料;
(4)将反渗透膜渗透水加热至75~85℃,加入高酯果胶、剩余白砂糖,高速剪切搅拌10~20min,95~121℃、15~300s杀菌,冷却至38~43℃,得果胶溶液;
(5)将酸奶基料与果胶溶液按9:1比例进行混合,搅拌10分钟至混合均匀;
(6)将步骤(5)所得混合料液进行均质、杀菌,冷却、灌装。
优选的,步骤(2)中,所述均质的温度为60~65℃,压力为18~25Mpa;所述杀菌为瞬时超高温杀菌,温度130~135℃,时间4~6s;所述冷却的温度为38~43℃。
优选的,步骤(3)中,所述发酵时间为4~10小时,温度为38℃~43℃;发酵的终点为滴定酸度70~72°T。
优选的,步骤(6)中,所述均质的温度为38~43℃,压力为15~25Mpa;所述杀菌为巴氏杀菌,杀菌温度90~100℃,杀菌时间10-20s;所述冷却的温度为30~35℃。
在符合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。
与现有技术相比,本发明的积极进步效果在于:
本发明提供了一种高蛋白常温酸奶及其制备方法;本发明采用保护蛋白的配方及特殊工艺,制作出了高蛋白体系下口感丝滑的常温酸奶;本发明产品提高了常温酸奶的营养价值和附加值,开创了常温酸奶新的品种,是常温酸奶的突破性创新。
附图说明
图1为伊利的常温酸奶“安慕希”中的主要营养物质蛋白质的含量。
图2为蒙牛的常温酸奶“纯甄”中的主要营养物质蛋白质的含量。
具体实施方式
一种高蛋白常温酸奶,包括以下重量百分比的成分:反渗透膜浓缩牛奶80.768~83.23%、乳蛋白粉0.9~2.8%、白砂糖6.5~8.5%、海藻酸钠0.05~0.2%、变性淀粉0.02~0.08%、卡拉胶0.02~0.06%、果胶0.38~0.5%、发酵剂0.002~0.01%、反渗透膜渗透水7.1~8.65%。
本发明中,所述的浓缩牛奶即符合GB-19301《食品安全国家标准-生乳》要求的原料乳,2~10℃原料乳经反渗透膜(RO)过滤后,得到浓缩牛奶和水的比例为9:1。膜压力优选为20bar,膜孔径优选为1nm;所述反渗透膜(RO)渗透水为经反渗透膜过滤浓缩牛奶时截留下来的水。以高蛋白常温酸奶百分量为100%计,反渗透膜浓缩牛奶的添加量为80.768~83.23%,优选为82.6%,反渗透膜渗透水的添加量为7.1~8.65%,优选为8%。
本发明中,所述的乳蛋白粉指为全乳蛋白粉,优选为乳蛋白含量≥80%的全乳蛋白粉,以高蛋白常温酸奶百分量为100%计,乳蛋白粉的添加量为0.9~2.8%,优选为1.5~2.5%,更优选为2.0%。
本发明中,添加有白砂糖,在乳制品中,可使乳品具有适合的口感,调节、增强风味。本发明中,以高蛋白常温酸奶百分量为100%计,白砂糖的添加量为6.5~8.5%,优选为7.5%。本发明对白砂糖的来源没有特殊限定,采用市售产品即可。
本发明中,所述的海藻酸钠、卡拉胶、变性淀粉是指用于酸奶的常规稳定剂,其中变性淀粉优选为羟丙基二淀粉磷酸酯。以高蛋白常温酸奶百分量为100%计,海藻酸钠的添加量为0.05~0.2%,优选为0.1~0.15%,更优选为0.12%;变性淀粉的添加量为0.02~0.08%,优选为0.04~0.06%,更优选为0.05%;卡拉胶的添加量为0.02~0.06%,优选为0.03~0.05%,更优选为0.04%。
本发明中,添加有果胶。果胶是一种酸性大分子多糖,是酸奶里的稳定剂,而且会提高酸奶质量,果胶有利于肠道中有益菌的生长。本发明中,所述的果胶包含高酯果胶和低酯果胶,以高蛋白常温酸奶百分量为100%计,果胶的添加量为0.38~0.5%,优选为0.42~0.47%,更优选为0.45%。本发明对果胶的来源没有特殊限定,采用市售产品即可。
本发明中,所述发酵剂为本领域常规使用的乳酸菌菌种,优选为嗜热链球菌(Streptococcus thermophilus)、嗜酸乳杆菌(Lactobacillus acidophilus)、保加利亚乳杆菌(Lactobacillus bulgaricus)、植物乳杆菌(Laetobacillus plantarum)、干酪乳杆菌(Lactobacillus casei)、唾液乳杆菌(Laetobacillus salivarius)、乳链球菌(Strept.lactis)、鼠李糖乳杆菌(Lactobacillus GG)、乳酸乳球菌乳酸亚种(Lactococcuslactis subsp.lactis)、乳酸乳球菌乳脂亚种(Lactococcus lactis subsp.cremoris)、乳酸乳球菌(Lactococcus lactis)、双歧杆菌(Bifidobacterium)和肠膜明串珠菌(Leuconostoc mesenteroides)中的一种或多种,更优选为嗜热链球菌(StreptoCoCCuSthermophilus)、保加利亚乳杆菌(LaCtobaCilluSbulgariCuS)。以高蛋白常温酸奶百分量为100%计,发酵剂的添加量为0.002~0.01%,优选为0.005~0.008%,更优选为0.006%。
本发明还提供了一种高蛋白常温酸奶的制备方法,包括以下步骤:
(1)将反渗透膜浓缩牛奶加热至40~50℃,加入部分白砂糖、海藻酸钠、变性淀粉、卡拉胶、低酯果胶,混合15~30min;
(2)将步骤(1)所得的物料均质、杀菌,冷却至发酵温度;
(3)在步骤(2)的发酵基质中加入发酵剂发酵得到酸奶基料;
(4)将反渗透膜渗透水加热至75~85℃,加入高酯果胶、剩余白砂糖,高速剪切搅拌10~20min,95~121℃、15~300s杀菌,冷却至38~43℃,得果胶溶液;
(5)将酸奶基料与果胶溶液按9:1比例进行混合,搅拌10分钟至混合均匀;
(6)将步骤(5)所得混合料液进行均质、杀菌,冷却、灌装。
本发明高蛋白常温酸奶的制备方法,对原料的混合方式没有特殊限定,采用本领域常规混合方式即可。本发明中,优先将反渗透膜浓缩牛奶加热至40~50℃,优选为45℃,加入部分白砂糖、海藻酸钠、变性淀粉、卡拉胶、低酯果胶,混合15~30min,优选为20min。
本发明中,对混合原料进行均质,通过均质可以更好的使原料混合均匀,同时使后续工艺中产品不易出现分层的现象。本发明制备方法中,步骤(2)中所述均质的温度为60~65℃,优选为62~64℃,更优选为63℃,压力为18~25Mpa,优选为20~23Mpa,更优选为22Mpa。步骤(6)中所述的均质的温度为混合后物料的温度38~43℃,优选为40~42℃,更优选为41℃;所述均质的压力为15~25Mpa,优选为18~23Mpa,更优选为20Mpa。
本发明对杀菌工艺采用的具体的杀菌方法不做具体限定,本领域技术人员根据实际需要可选择合适的杀菌方法。作为优选的,在本发明高蛋白常温酸奶的制备方法中,步骤(2)中,所述杀菌为瞬时超高温杀菌,温度130~135℃,优选为131~134℃,更优选为132℃;时间4~6s,优选为5s;所述冷却的温度为38~43℃,优选为40~42℃,更优选为41℃。步骤(6)中,所述杀菌为巴氏杀菌,杀菌温度90~100℃,优选为93~98℃,更优选为95℃;杀菌时间10-20s,优选为13~18s,更优选为15s;所述冷却的温度为30~35℃,优选为32~34℃,更优选为33℃。
本发明高蛋白常温酸奶的制备方法中,所述的发酵的条件和方法均为本领域常规的条件和方法。所述发酵的时间为4~10小时,优选6~8小时,更优选为7小时。所述发酵的温度为38℃~43℃,优选为40~42℃,更优选为41℃。本领域技术人员可根据所述菌种的接种量、发酵温度适当调整发酵时间长短。所述发酵的终点为滴定酸度70~72°T,优选为71°T。
下面通过具体的实施例对本发明做进一步的详细描述,但并不因此将本发明限制在所述实施例范围之中。下列实施例中未注明具体条件的实验方法,按照常规方法和条件,或按照商品说明书选择。
下述实施例中,所用原料的来源为:
原料奶:光明乳业股份有限公司。
乳蛋白粉:纬林国际贸易(上海)有限公司。
果胶:邱博投资(中国)有限公司。
变性淀粉、卡拉胶、海藻酸钠:宜瑞安食品配料有限公司。
发酵剂:丹尼斯克(中国)投资有限公司。
实施例1
原料配方:
制备方法:
1)将2℃的原料乳经反渗透膜(RO)膜(膜压力20bar,膜孔径1nm)浓缩后,得到浓缩牛奶:水=9:1;
2)将浓缩牛奶加热至40℃,加入部分白砂糖、乳蛋白粉、海藻酸钠、变性淀粉、卡拉胶、低酯果胶,混合搅拌30min;
3)将步骤2)所得的物料经60℃、25Mpa均质、130℃、6s杀菌,冷却至43℃发酵;
4)在步骤3)的发酵基质中加入发酵剂发酵得到酸奶基料;
5)将RO膜截流得到水加热至85℃,加入高酯果胶、剩余白砂糖,高速剪切搅拌10min,121℃、15s杀菌,冷却至43℃;
6)将发酵基料与果胶溶液按9:1比例进行混合,搅拌10分钟至混合均匀;
7)将步骤6)配好果胶溶液的基料进行15Mpa均质,90℃、20s杀菌,冷却至35℃灌装。
终产品蛋白含量5%。
实施例2
原料配方:
制备方法:
1)将10℃的原料乳经反渗透膜(RO)膜(膜压力20bar,膜孔径1nm)浓缩后,得到浓缩牛奶:水=9:1;
2)将浓缩牛奶加热至50℃,加入部分白砂糖、乳蛋白粉、海藻酸钠、变性淀粉、卡拉胶、低酯果胶,混合15min;
3)将步骤2)所得的物料经65℃、18Mpa均质、135℃、4s杀菌,冷却至38℃发酵;
4)在步骤3)的发酵基质中加入发酵剂发酵得到酸奶基料;
5)将RO膜截流得到水加热至75℃,加入高酯果胶、剩余白砂糖,高速剪切搅拌20min,95℃、300s杀菌,冷却至38℃;
6)将发酵基料与果胶溶液按比例9:1进行混合,搅拌10分钟至混合均匀;
7)将步骤6)配好果胶溶液的基料进行18Mpa均质、100℃、10s杀菌,冷却至30℃灌装。
终产品蛋白含量3.5%。
实施例3
原料配方:
制备方法:
1)将4℃的原料乳经反渗透膜(RO)膜(膜压力20bar,膜孔径1nm)浓缩后,得到浓缩牛奶:水=9:1;
2)将浓缩牛奶加热至45℃,加入部分白砂糖、乳蛋白粉、海藻酸钠、变性淀粉、卡拉胶、低酯果胶,混合20min;
3)将步骤2)所得的物料经60℃、20Mpa均质、95℃、15s杀菌,冷却至40℃发酵;
4)在步骤3)的发酵基质中加入发酵剂发酵得到酸奶基料;
5)将RO膜截流得到水加热至80℃,加入高酯果胶、剩余白砂糖、茶浓缩液,高速剪切搅拌20min,121℃、15s杀菌,冷却至40℃;
6)将发酵基料与果胶溶液按比例进行混合,搅拌10分钟至混合均匀;
7)将步骤6)配好果胶溶液的基料进行25Mpa均质、95℃、15s杀菌,冷却至35℃灌装。
终产品蛋白含量4%。
效果实施例1
伊利的常温酸奶“安慕希”、蒙牛的常温酸奶“纯甄”,两个产品的销量占据了中国常温酸奶市场的近90%,因此很具代表性。如下图1、2所示,产品中的主要营养物质蛋白质的含量均为3.1%左右,都处于“基础”水平。而本发明的的产品则突破了常温酸奶惯有的营养水平,含有更高蛋白,带给消费者更多营养,提升产品价值。
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 (8)
1.一种高蛋白常温酸奶,其特征在于,包括以下重量百分比的成分:反渗透膜浓缩牛奶80.768~83.23%、乳蛋白粉0.9~2.8%、白砂糖6.5~8.5%、海藻酸钠0.05~0.2%、变性淀粉0.02~0.08%、卡拉胶0.02~0.06%、果胶0.38~0.5%、发酵剂0.002~0.01%、反渗透膜渗透水7.1~8.65%。
2.根据权利要求1所述的高蛋白常温酸奶,其特征在于,所述反渗透膜浓缩牛奶为将2~10℃原料乳经反渗透膜浓缩后,得到浓缩牛奶:渗透水=9:1;所述反渗透膜渗透水为经反渗透膜过滤浓缩牛奶时截留下来的水。
3.根据权利要求1所述的高蛋白常温酸奶,其特征在于,所述果胶包含低酯果胶和高酯果胶。
4.根据权利要求1所述的高蛋白常温酸奶,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。
5.一种如权利要求1-4任意一项所述高蛋白常温酸奶的制备方法,其特征在于,包括以下步骤:
(1)将反渗透膜浓缩牛奶加热至40~50℃,加入部分白砂糖、海藻酸钠、变性淀粉、卡拉胶、低酯果胶,混合15~30min;
(2)将步骤(1)所得的物料均质、杀菌,冷却至发酵温度;
(3)在步骤(2)的发酵基质中加入发酵剂发酵得到酸奶基料;
(4)将反渗透膜渗透水加热至75~85℃,加入高酯果胶、剩余白砂糖,高速剪切搅拌10~20min,95~121℃、15~300s杀菌,冷却至38~43℃,得果胶溶液;
(5)将酸奶基料与果胶溶液按9:1比例进行混合,搅拌10分钟至混合均匀;
(6)将步骤(5)所得混合料液进行均质、杀菌,冷却、灌装。
6.根据权利要求5所述的高蛋白常温酸奶的制备方法,其特征在于,步骤(2)中,所述均质的温度为60~65℃,压力为18~25Mpa;所述杀菌为瞬时超高温杀菌,温度130~135℃,时间4~6s;所述冷却的温度为38~43℃。
7.根据权利要求5所述的高蛋白常温酸奶的制备方法,其特征在于,步骤(3)中,所述发酵时间为4~10小时,温度为38℃~43℃;发酵的终点为滴定酸度70~72°T。
8.根据权利要求5所述的高蛋白常温酸奶的制备方法,其特征在于,步骤(6)中,所述均质的温度为38~43℃,压力为15~25Mpa;所述杀菌为巴氏杀菌,杀菌温度90~100℃,杀菌时间10-20s;所述冷却的温度为30~35℃。
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