CN114557385A - 一种含有竹叶黄酮的发酵乳及其制备方法 - Google Patents
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Abstract
本发明提供一种含有竹叶黄酮的发酵乳及其制备方法。本发明的含有竹叶黄酮的发酵乳,原料中含有原料乳、蛋黄粉、酪蛋白粉、白砂糖、L‑阿拉伯糖、果胶、琼脂、大米淀粉、乳化剂、竹叶黄酮浓缩液、发酵剂,其特征在于,按照重量份计,含有原料乳840‑945份、蛋黄粉1‑12份、酪蛋白粉3‑24份、L‑阿拉伯糖0.5‑13份。本发明的含有竹叶黄酮的发酵乳很好地解决了淡竹风味发酵乳中竹叶黄酮带来的涩感、苦味,改善了产品口感,提高产品的爽滑度和细腻度,并有效中和了竹叶黄酮带来的刺激性气味,使产品无需要添加任何香气物质就可以具备淡淡的竹子香气,同时还可以提高发酵乳中的活菌数。
Description
技术领域
本发明涉及乳制品领域,尤其是含有竹叶黄酮的淡竹风味发酵乳及其制备方法。
背景技术
在回归自然的心理影响下,在安全意识的增强及对合成物质争议的情况下,天然抗氧化剂的研制和使用日趋上升。竹叶黄酮是一种具有中国本土资源特色的天然、营养、多功能的新型食品添加剂,具有多功能性:除了抗氧化作用以及能阻断亚硝化反应外,还兼具抗菌、抑菌、除臭的功效和一定的营养保健作用,可广泛应用于食品工业。
进而,也有一些人将竹叶黄酮应用于发酵乳中,期待控制发酵乳产品中的活菌数从而达到控制后酸的目的,改善产品的酸甜比情况,但是发现竹叶黄酮原料带来的涩感、苦味较明显,竹叶黄酮刺激性气味也较为浓郁,容易影响消费者的体验,并且竹叶黄酮会抑制菌种发酵而导致发酵乳组织状态较差,在保质期内活菌数不能达到国标要求。
发明内容
要解决的技术问题
本发明的目的就是解决发酵乳中竹叶黄酮带来的涩感、苦味,改善口感,提高爽滑度和细腻度,并中和竹叶黄酮带来的刺激性气味,还可以提高产品的活菌数。
解决问题的技术方案
根据本发明的一个方面,提供一种含有竹叶黄酮的发酵乳,原料中含有原料乳、蛋黄粉、酪蛋白粉、白砂糖、L-阿拉伯糖、果胶、琼脂、大米淀粉、乳化剂、竹叶黄酮浓缩液、发酵剂,其特征在于,按照重量份计,含有原料乳840-945份、蛋黄粉1-12份、酪蛋白粉3-24份、L-阿拉伯糖0.5-13份。
优选地,按照重量份计,含有乳化剂0.1-2.6份,所述乳化剂为选自单硬脂酸甘油酯、聚甘油脂肪酸酯、酒石酸双乙酰单双甘油酯中的一种或两种。
优选地,按照重量份计,含有白砂糖50-85份、果胶0.3-1.8份、琼脂0.1-1.2份、大米淀粉1-15份。
优选地,按照重量份计,含有竹叶黄酮浓缩液0.5-7份。
优选地,按照重量份计,含有发酵剂1-5×109cfu/g,所述发酵剂为保加利亚乳杆菌和嗜热链球菌。
优选地,按照重量份计,含有原料乳855-945份、蛋黄粉2-11份、酪蛋白粉3.5-20份、白砂糖50-75份、L-阿拉伯糖0.8-12份、果胶0.3-1.6份、琼脂0.1-1份、大米淀粉1-13份、发酵剂1-4.5×109cfu/g、乳化剂0.1-2.4份、竹叶黄酮浓缩液0.5-6份。
优选地,按照重量份计,含有原料乳875-940份、蛋黄粉2-10份、酪蛋白粉3.5-16份、白砂糖55-75份、L-阿拉伯糖0.8-11份、果胶0.3-1.3份、琼脂0.1-1份和大米淀粉1-15份、发酵剂1-3.5×109cfu/g、乳化剂0.1-2.0份、竹叶黄酮浓缩液0.5-6份。
根据本发明的另一方面,提供一种含有竹叶黄酮的发酵乳的制备方法,依次包括如下步骤:
步骤1:将乳化剂、琼脂、果胶与一部分白砂糖混匀后,投入到原料乳中,制得化料乳;
步骤2:将化料乳降温至48-65℃;
步骤3:将剩余量的白砂糖与酪蛋白粉、蛋黄粉、大米淀粉、L-阿拉伯糖混合,得到配料;
步骤4:将竹叶黄酮浓缩液和上述配料加到上述降温后的化料乳中进行混合,进行均质,制得配料乳;
步骤5:将上述配料乳进行灭菌后将温度降为37-45℃,得到灭菌乳;
步骤6:将发酵剂投到上述灭菌乳中,进行发酵,得到发酵乳。
优选地,在步骤1中,所述原料乳为生牛乳,并且预先升温至60℃-75℃,所述一部分白砂糖为占全部白砂糖总量的一半量的白砂糖;
在步骤4中,以二级压力/总压力为30Bar/180Bar的条件进行均质;
在步骤5中,灭菌温度是80-98℃,灭菌时间是6-25min;
在步骤6中,将发酵剂在无菌条件下投到上述灭菌乳中并搅拌10-20min,置于37-45℃的培养箱中恒温培养至滴定酸度为70°T以上时终止发酵。
优选地,在步骤6后进一步包括步骤7:置于2-6℃冷库中冷藏10-18h进行后熟发酵。
有益效果
本发明的含有竹叶黄酮的发酵乳很好地解决了淡竹风味发酵乳中竹叶黄酮带来的涩感、苦味,改善了产品口感,提高产品的爽滑度和细腻度,并有效中和了竹叶黄酮带来的刺激性气味,使产品无需要添加任何香气物质就可以具备淡淡的竹子香气,同时还可以提高发酵乳中的活菌数。
具体实施方式
下面,为了进一步对本发明中技术特征、目的及有益效果进行更详细的阐述,对本发明的具体实施方案进行说明,但本发明的范围不局限于此。
本发明中所用原料、设备,若无特别说明,均为本领域的常用原料、设备,本发明中所用方法,若无特别说明,均为本领域的常规方法。
本发明中酪蛋白粉中蛋白含量为70wt%以上,与蛋黄粉都是常见原料,市售即可购得。
竹叶黄酮浓缩液购自浙江圣氏生物科技有限公司及西安奥赛生物科技有限公司,竹叶黄酮浓度为30-60wt%。
本发明中,没有特别说明的情况下,“份”是指重量份。
实施例1
(1)按照重量比,将0.6份单硬脂酸甘油酯、0.2份酒石酸双乙酰单双甘油酯、0.7份低脂果胶、0.2份琼脂与35份白砂糖混匀后,投入到已加温至70℃的902.6份生牛乳中,恒温搅拌25min后降温至55℃得到化料乳,待用;
(2)将35份白砂糖、8份酪蛋白粉、3.5份蛋黄粉、5份大米淀粉、6份L-阿拉伯糖混合均匀得到配料;
(3)将3.2份竹叶黄酮浓缩液(浙江圣氏生物科技有限公司的产品)与步骤(2)所得配料加到化料乳中,在55℃搅拌化料25min得到配料乳;
(4)将配料乳在二级压力/总压力为30/180Bar的压力下进行均质;
(5)将均质后的料液在95℃下灭菌10min并降温至41.8℃得到灭菌乳;
(6)将活化的保加利亚乳杆菌2×109cfu/g和嗜热链球菌1×109cfu/g作为发酵剂,在无菌条件下投到步骤(5)的灭菌乳中并搅拌15min;
(7)在41.8℃的培养箱中恒温静置培养至滴定酸度为70°T时终止发酵;
(8)将步骤(7)的发酵乳置于6℃冷库中冷藏12h,进行后熟发酵。
实施例2
(1)将0.2份单硬脂酸甘油酯、0.8份聚甘油脂肪酸酯、1.2份低脂果胶、0.4份琼脂与32.5份白砂糖混匀后,投入到已加温至70℃的885.6份生牛乳中,恒温搅拌25min后降温至53℃得到化料乳,待用;
(2)将32.5份白砂糖、19份酪蛋白粉、8.5份蛋黄粉、3份大米淀粉、10份L-阿拉伯糖混合均匀得到配料;
(3)将6.3份竹叶黄酮浓缩液与步骤(2)所得配料加到化料乳,并在53℃搅拌化料30min得到配料乳;
(4)将配料乳在二级压力/总压力为30/180Bar的压力下进行均质;
(5)将均质后的料液在95℃下灭菌10min并降温至43℃得到灭菌乳;
(6)将活化的保加利亚乳杆菌1×109cfu/g和嗜热链球菌1.5×109cfu/g作为发酵剂,在无菌条件下投到步骤(5)的灭菌乳中并搅拌15min;
(7)在43℃的培养箱中恒温静置培养至滴定酸度为70°T时终止发酵;
(8)将步骤(7)的发酵乳置于6℃冷库中冷藏16h,进行后熟发酵。
实施例3
(1)将0.3份聚甘油脂肪酸酯、0.4份酒石酸双乙酰单双甘油酯、0.4份低脂果胶、0.9份琼脂与30份白砂糖混匀后,投入到已加温至70℃的902.6份生牛乳中,恒温搅拌25min后降温至58℃得到化料乳,待用;
(2)将30份白砂糖、12份酪蛋白粉、6.2份蛋黄粉、4.5份大米淀粉、8份L-阿拉伯糖混合均匀得到配料;
(3)将4.7份竹叶黄酮浓缩液与步骤(2)所得配料加到化料乳,并在58℃搅拌化料18min得到配料乳;
(4)将配料乳在二级压力/总压力为30/180Bar的压力下进行均质;
(5)将均质后的料液在95℃下灭菌10min并降温至40.8℃得到灭菌乳;
(6)将活化的保加利亚乳杆菌1.5×109cfu/g和嗜热链球菌2×109cfu/g作为发酵剂,在无菌条件下投到步骤(5)的灭菌乳中并搅拌15min;
(7)在40.8℃的培养箱中恒温静置培养至滴定酸度为70°T时终止发酵;
(8)将步骤(7)的发酵乳置于6℃冷库中冷藏10h,进行后熟发酵。
对比例
(1)将0.4份单硬脂肪酸甘油酯、0.8份聚甘油脂肪酸酯、1.2份低脂果胶、0.1份琼脂与37.5份白砂糖混匀后,投入到已加温至70℃的892份生牛乳中,恒温搅拌25min后降温至55℃得到化料乳,待用;
(2)将37.5份白砂糖、3份酪蛋白粉、0.5份蛋黄粉、6份大米淀粉、15份L-阿拉伯糖混合均匀得到配料;
(3)将6.0份竹叶黄酮浓缩液与步骤(2)所得配料加到化料乳,并在55℃搅拌化料25min得到配料乳;
(4)将配料乳在二级压力/总压力为30/180Bar的压力下进行均质;
(5)将均质后的料液在95℃下灭菌10min并降温至42.8℃得到灭菌乳;
(6)将活化的保加利亚乳杆菌1.5×109cfu/g和嗜热链球菌1×109cfu/g作为发酵剂,在无菌条件下投到步骤(5)的灭菌乳中并搅拌15min;
(7)在42.8℃的培养箱中恒温静置培养至滴定酸度为70°T时终止发酵;
(8)将步骤(7)的发酵乳置于6℃冷库中冷藏16h,进行后熟发酵。
实验例
1、产品活菌数检测
采用平版菌落计数法分别对实施例1-3的样品与对比样品进行活菌数检测。其中,每个样品重复检测三次,取平均值,将得到的产品活菌数检测结果示于以下表1。
表1产品活菌数检测
活菌数(cfu/g) | |
实施例1 | 2.7×10<sup>10</sup> |
实施例2 | 1.9×10<sup>10</sup> |
实施例3 | 2.3×10<sup>10</sup> |
对比例 | 6.2×10<sup>9</sup> |
由以上表1示出的活菌数计数结果可以发现,与对比例相比,本发明实施例1-3的样品活菌数显著高于对比例,其中实施例1号样品的活菌数最高,为2.7×1010cfu/g。虽然实施例1-3中,实施例2样品的活菌数最低,为1.9×1010cfu/g,但其活菌数与对比例相对比,活菌数仍然高于对比例,高出12.8×109cfu/g之多。
2、感官评价
针对实施例1-3的样品以及对比例样品,选取30名专业品尝人员(男女比例为1:1),分别根据产品的爽滑度、组织状态、香气、酸甜比四个方面对产品进行评价。具体评价标准见表2,每个指标满分10分,分值越高表示越好。感官评价的结果为30人评分的平均值。将感官评价结果示于表3。
表2感官评价标准
项目 | 评分标准 | 分值 |
爽滑度 | 口感细腻、爽滑 | 10 |
组织状态 | 无乳清析出、质地均匀 | 10 |
香气 | 竹子香气纯正、柔和 | 10 |
表3感官评价结果
样品 | 爽滑度 | 组织状态 | 香气 | 总分 |
实施例1 | 8.2 | 8.8 | 8.0 | 25 |
实施例2 | 9.0 | 8.4 | 8.4 | 25.8 |
实施例3 | 8.6 | 8.9 | 8.7 | 26.2 |
对比例1 | 7.4 | 7.2 | 6.6 | 21.2 |
由表3表示的结果可知,根据本发明实施例1-3的样品的各项感官评价结果均远远高于对比例的样品,其中香气分值相差最为明显,对比例香气评分最低,与实施例3香气分值相差2.1分。
产业上应用的可能性
本发明的含有竹叶黄酮的发酵乳很好地解决了淡竹风味发酵乳中竹叶黄酮带来的涩感、苦味,改善了产品口感,提高产品的爽滑度和细腻度,并有效中和了竹叶黄酮带来的刺激性气味,使产品无需要添加任何香气物质就可以具备淡淡的竹子香气,同时还可以提高发酵乳中的活菌数。具有较好的市场前景。
Claims (10)
1.一种含有竹叶黄酮的发酵乳,原料中含有原料乳、蛋黄粉、酪蛋白粉、白砂糖、L-阿拉伯糖、果胶、琼脂、大米淀粉、乳化剂、竹叶黄酮浓缩液、发酵剂,其特征在于,按照重量份计,含有原料乳840-945份、蛋黄粉1-12份、酪蛋白粉3-24份、L-阿拉伯糖0.5-13份。
2.根据权利要求1所述的含有竹叶黄酮的发酵乳,其特征在于,按照重量份计,含有乳化剂0.1-2.6份,所述乳化剂为选自单硬脂酸甘油酯、聚甘油脂肪酸酯、酒石酸双乙酰单双甘油酯中的一种或两种。
3.根据权利要求1所述的含有竹叶黄酮的发酵乳,其特征在于,按照重量份计,含有白砂糖50-85份、果胶0.3-1.8份、琼脂0.1-1.2份、大米淀粉1-15份。
4.根据权利要求1所述的含有竹叶黄酮的发酵乳,其特征在于,按照重量份计,含有竹叶黄酮浓缩液0.5-7份。
5.根据权利要求1所述的含有竹叶黄酮的发酵乳,其特征在于,按照重量份计,含有发酵剂1-5×109cfu/g,所述发酵剂为保加利亚乳杆菌和嗜热链球菌。
6.根据权利要求1-5中的任一项所述的含有竹叶黄酮的发酵乳,其特征在于,按照重量份计,含有原料乳855-945份、蛋黄粉2-11份、酪蛋白粉3.5-20份、白砂糖50-75份、L-阿拉伯糖0.8-12份、果胶0.3-1.6份、琼脂0.1-1份、大米淀粉1-13份、发酵剂1-4.5×109cfu/g、乳化剂0.1-2.4份、竹叶黄酮浓缩液0.5-6份。
7.根据权利要求1-5中的任一项所述的含有竹叶黄酮的发酵乳,其特征在于,按照重量份计,含有原料乳875-940份、蛋黄粉2-10份、酪蛋白粉3.5-16份、白砂糖55-75份、L-阿拉伯糖0.8-11份、果胶0.3-1.3份、琼脂0.1-1份和大米淀粉1-15份、发酵剂1-3.5×109cfu/g、乳化剂0.1-2.0份、竹叶黄酮浓缩液0.5-6份。
8.一种含有竹叶黄酮的发酵乳的制备方法,依次包括如下步骤:
步骤1:将乳化剂、琼脂、果胶与一部分白砂糖混匀后,投入到原料乳中,制得化料乳;
步骤2:将化料乳降温至48-65℃;
步骤3:将剩余量的白砂糖与酪蛋白粉、蛋黄粉、大米淀粉、L-阿拉伯糖混合,得到配料;
步骤4:将竹叶黄酮浓缩液和上述配料加到上述降温后的化料乳中进行混合,进行均质,制得配料乳;
步骤5:将上述配料乳进行灭菌后将温度降为37-45℃,得到灭菌乳;
步骤6:将发酵剂投到上述灭菌乳中,进行发酵,得到发酵乳。
9.根据权利要求8所述的含有竹叶黄酮的发酵乳的制备方法,其特征在于,
在步骤1中,所述原料乳为生牛乳,并且预先升温至60℃-75℃,所述一部分白砂糖为占全部白砂糖总量的一半量的白砂糖;
在步骤4中,以二级压力/总压力为30Bar/180Bar的条件进行均质;
在步骤5中,灭菌温度是80-98℃,灭菌时间是6-25min;
在步骤6中,将发酵剂在无菌条件下投到上述灭菌乳中并搅拌10-20min,置于37-45℃的培养箱中恒温培养至滴定酸度为70°T以上时终止发酵。
10.根据权利要求8所述的含有竹叶黄酮的发酵乳的制备方法,其特征在于,
在步骤6后进一步包括步骤7:置于2-6℃冷库中冷藏10-18h进行后熟发酵。
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