CN114532491A - 一种凝固型茶味豆酸奶的制备方法 - Google Patents
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Abstract
本发明公开了一种凝固型茶味豆酸奶的制备方法，属于食品加工技术领域。其特征在于以豆乳和绿茶为原料，添加TG酶、发酵剂，经过均质、杀菌、冷却、发酵等加工技术制成。本发明采用“茶+豆”体系，将茶豆混合发酵，从而减少豆腥味。利用TG酶可以催化大豆蛋白发生交联的特征，使其形成稳定的网络结构，包裹茶液中的营养性小分子物质，并减少发酵过程中乳清析出现象，取代增稠剂在酸奶中的应用，解决传统酸奶糊口的问题，提升产品的风味和营养价值。本发明打造的是一款“搭配新颖，天然健康”的凝固型茶味豆酸奶。
Description
技术领域
本发明涉及一种凝固型茶味豆酸奶及其制备方法，属于食品加工技术领域。
背景技术
植物基酸奶是中国市场上一种新兴的酸奶，是以坚果、豆乳等植物基为原材料食物发酵，蛋白含量符合动物酸奶标准规定的酸奶。植物基酸奶是一种很好的乳制品代替品，具有不含胆固醇、饱和脂肪含量低、零乳糖的特点，植物基酸奶也凭借着这些优势，成为三高人群、乳糖不耐受等人群的健康选择。
大豆是常用的植物基酸奶的原材料之一，含有高含量的大豆蛋白，富含维生素及钙、铁等矿物元素，而且发酵豆乳具有很高的营养价值，可以改善人体内部的营养结构，此外其所含的生物活性物质还可以增强机体免疫能力。绿茶富含茶多酚、维生素、矿物质等多种有益的物质，具有抗癌抗菌、延缓衰老等功效。本发明以大豆和绿茶为基本原料，具有很高的营养价值。
虽然植物基酸奶在不断创新推出，有大豆与牛奶结合型的豆奶、豌豆与牛奶结合型的豌豆奶及燕麦与茶汤结合的燕麦乳茶等，但并没有大豆与茶的搭配。另一方面，市场上的豆乳产品在发酵中常常伴随着乳清析出、腥涩味重等问题，工业生产中常采用增稠剂解决这一问题，而增稠剂的使用会很大程度上影响酸奶的口感和营养价值。
本发明采用“茶+豆”体系，将茶豆混合发酵，从而减少豆腥味，并选择TG酶做稳定剂，TG酶可以催化大豆蛋白发生交联，形成稳定的网络结构，包裹茶液中的营养性小分子物质，并减少发酵过程中乳清析出现象。同时TG酶的添加抑制了乳酸菌的活性，使乳酸产量降低，减少后酸化现象，提升酸奶的风味和口感，延长保质期。
发明内容
本发明的目的是为了将茶豆混合发酵减少豆腥味，并利用TG酶催化大豆蛋白发生交联，减少发酵过程中乳清析出现象，同时抑制乳酸菌的活性，降低乳酸产量，减少后酸化过程，提升了豆酸奶的口感和营养价值。本发明旨在发明一种“搭配新颖，天然健康”的凝固型茶味豆酸奶。
本发明的目的是通过以下技术方案实现的：
一种凝固型茶味豆酸奶的制备方法，步骤如下：
(1)将豆乳和绿茶浸提液混合；
(2)将步骤(1)所得料液均质一次，使之成为均一溶液；
(3)将步骤(2)所得料液采用巴氏杀菌法，95℃下持续30min，随后立即冷却至45℃左右，接入活化发酵剂、TG酶，立即搅拌均匀，封口，45℃下发酵约6h，将发酵后料液放入4℃冷库中冷藏，后熟12h，得到凝固型茶味豆酸奶。
所述步骤(1)中豆乳与绿茶浸提液比例为4:1-4.4:1
所述步骤(2)中均质压力为20MPa。
所述步骤(3)中发酵剂的添加量为0.2g/100mL，嗜热链球菌:保加利亚乳杆菌1:1接种，并按照40U/L加入TG酶，发酵时间约6h。
上述方法所制备的发酵型茶味豆酸奶。
本发明的制备方法及所得到的产品具有如下优点及有益效果：
(1)本发明制备的豆酸奶零乳糖且蛋白质含量高，营养价值丰富。
(2)本发明将豆乳和绿茶混合发酵，可以使绿茶的清香掩盖豆腥味，既有大豆的醇香，又有绿茶的清香。
(3)本发明利用TG酶代替工业生产中的增稠剂做稳定剂，减少了乳清析出现象及后酸化过程，提升了豆酸奶的口感及保质期。
附图说明
图1茶豆比例对豆酸奶感官评价的影响结果
图2茶豆奶加工流程图
具体实施方案
下面结合附图对本发明的技术方案进一步说明，但并不局限于此，凡是对本发明技术方案进行修改或者等同替换，而不脱离本发明技术方案的精神和范围，均应涵盖在本发明的保护范围中。
实施例1
本实施例的一种减压型茶味豆酸奶的制备方法，步骤如下：
(1)原料配比：将比例为4:1的豆乳和绿茶浸提液混合
(2)均质：将料液预加热至50℃左右进行均质，均质压力为20MPa。
(3)杀菌：采用巴氏杀菌法，95℃下持续30min，加热时需不断搅拌。
(4)冷却：杀菌后料液冷却至45℃左右。
(5)发酵：接入活化发酵剂、40U/L TG酶，立即搅拌均匀，封口，45℃下发酵约6h。
(6)后熟：将发酵后的豆酸奶放入4℃冷库中冷藏，后熟12h。并且在24h后进行感官评价以及失水率的检测分析。
感官评价
邀请了30名专业品尝鉴定人员对凝固型茶味豆酸奶与普通豆乳进行感官评价，评价标准参考借鉴了国家对于相关产品的评价标准，并结合产品自身具体情况进行制定。
本实施例中，以比例为4:1混合的豆乳和金白龙茶浸提液混合的茶味豆酸奶感官评价获得79±1分，普通豆乳感官评价获得75±1分。
实施例2
本实施例的一种减压型茶味豆酸奶的制备方法，步骤如下：
(1)原料配比：将比例为4.2:1的豆乳和绿茶浸提液混合
(2)均质：将料液预加热至50℃左右进行均质，均质压力为20MPa。
(3)杀菌：采用巴氏杀菌法，95℃下持续30min，加热时需不断搅拌。
(4)冷却：杀菌后料液冷却至45℃左右。
(5)发酵：接入活化发酵剂、40U/L TG酶，立即搅拌均匀，封口，45℃下发酵约6h。
(6)后熟：将发酵后的豆酸奶放入4℃冷库中冷藏，后熟12h。并且在24h后进行感官评价以及失水率的检测分析。
感官评价
邀请了30名专业品尝鉴定人员对凝固型茶味豆酸奶与普通豆乳进行感官评价，评价标准参考借鉴了国家对于相关产品的评价标准，并结合产品自身具体情况进行制定。
本实施例中，以比例为4.2:1混合的豆乳和金白龙茶浸提液混合的茶味豆酸奶感官评价获得86±1分，普通豆乳感官评价获得75±1分。
实施例3
本实施例的一种减压型茶味豆酸奶的制备方法，步骤如下：
(1)原料配比：将比例为4.4:1的豆乳和绿茶浸提液混合
(2)均质：将料液预加热至50℃左右进行均质，均质压力为20MPa。
(3)杀菌：采用巴氏杀菌法，95℃下持续30min，加热时需不断搅拌。
(4)冷却：杀菌后料液冷却至45℃左右。
(5)发酵：接入活化发酵剂、40U/L TG酶，立即搅拌均匀，封口，45℃下发酵约6h。
(6)后熟：将发酵后的豆酸奶放入4℃冷库中冷藏，后熟12h。并且在24h后进行感官评价以及失水率的检测分析。
感官评价
邀请了30名专业品尝鉴定人员对凝固型茶味豆酸奶与普通豆乳进行感官评价，评价标准参考借鉴了国家对于相关产品的评价标准，并结合产品自身具体情况进行制定。
本实施例中，以比例为4.2:1混合的豆乳和金白龙茶浸提液混合的茶味豆酸奶感官评价获得82±1分，普通豆乳感官评价获得75±1分。
Claims (5)
1.一种凝固型茶味豆酸奶的制备方法，其特征在于所述方法步骤如下：步骤一：将豆乳和绿茶浸提液混合；步骤二：将步骤一所得料液加热至50℃左右进行均质，使之成为均一溶液；步骤三：将步骤二所得料液加热至95℃，持续30min；步骤四：将步骤三所得料液冷却至45℃左右；步骤五：接入TG酶、活化发酵剂，立即搅拌均匀，封口，45℃下发酵约6h；步骤六：将发酵后的豆酸奶放入4℃冷库中冷藏，后熟12h，得到凝固型茶味豆酸奶。
2.按照权利要求所述的制备方法，其特征在于步骤一中豆乳与绿茶浸提液比例为4:1-4.4:1。
3.按照权利要求所述的制备方法，其特征在于步骤二中均质压力20MPa。
4.按照权利要求所述的制备方法，其特征在于步骤五中发酵剂添加量为0.2g/100mL，嗜热链球菌:保加利亚乳杆菌1:1接种，并按照40U/L加入TG酶，发酵时间6-8h。
5.权利要求按照权力1-4任一方法所制备的凝固型茶味豆酸奶。
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