CN114568509A - 一种含蔬果谷物的食用型冻干奶片及其制作方法 - Google Patents
一种含蔬果谷物的食用型冻干奶片及其制作方法 Download PDFInfo
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Abstract
本发明公开了一种冻干含蔬果谷物食用型的奶片及其制作方法,所述的奶片含有以下组份:谷物蔬果浆30‑50份、酸乳30‑80份、单糖0.5‑5份、稀奶油1‑6份、益生菌0.02‑0.5份。生产工艺进一步优化,谷物蔬果破壁,融合风味酸乳,添加活性益生菌,‑40℃至‑60℃急冻成型、4‑6小时深冻锁鲜、18‑22小时真空冻干,保留原料原始风味、质感、营养成分和生物活性,遇水还原、入口即化,已进行工业化大生产。
Description
技术领域
本发明涉及食品领域,更具体的涉及一种冻干含蔬果谷物食用型的奶片及其制作方法。
背景技术
奶片的原料主要是鲜乳或乳粉,有时为了口感、营养价值等因素,会选择添加乳清蛋白粉、脱盐乳清粉、乳糖、奶油等原料。奶片的传统制备工艺相对简单,采用添加固体增塑剂的方式来降低成本,经过混合、压片、包装制成的片状乳制品
奶片的主要营养成分主要包括蛋白质、脂肪、碳水化合物等。与鲜奶相比,由于其营养丰富、可直接食用、携带方便、保质期长等优点,成为乳制品中的亮点。
市场上销售的奶片,常常采用化学的方法进行片剂的制备,此种奶片的硬度较大,需要咀嚼且沙粒感觉较大,严重影响了口感。
发明内容
为了解决现有技术的缺陷,本发明提供了一种冻干含蔬果谷物食用型的奶片。谷物蔬果破壁,融合风味酸乳,添加活性益生菌,-40℃至-60℃急冻成型、4-6小时深冻锁鲜、18-22小时真空冻干,保留原料原始风味、质感、营养成分和生物活性,遇水还原、入口即化。
具体而言,本发明的技术方案是这样实现的:
本发明所述的奶片,其特征在于,以重量比计算,所述的奶片含有以下组份:
进一步地,所述的奶片,以重量比计算,所述的奶片含有以下组份:
进一步地,所述的奶片,以重量比计算,所述谷物蔬果浆的水果10~30份、蔬菜10~30份、谷物2~15份、单硬脂酸甘油酯0.2-5份。进一步优选为所述谷物蔬果浆的水果20份、蔬菜20份、谷物10份、单硬脂酸甘油酯2.5份。
进一步地,所述的奶片还可以含有环黄芪醇。
进一步地,所述的奶片中的低聚糖糖是低聚半乳糖、低聚果糖、低聚木糖中的一种或两种以上的组合。
本发明的第二个目的在于提供一种制备奶片的工艺,所述的工艺包含以下步骤:
1)蔬果漂烫:将新鲜水果、谷物、蔬菜挑拣去除杂质,清洗干净,放入85~95℃的水中漂烫2~5min杀菌、冷却、沥水后打浆备用;
2)酸奶发酵:生牛乳经灭菌、降温、发酵后备用;
3)调配:将谷物蔬果浆、酸乳、单糖或低聚糖,稀奶油,益生菌以及乳化剂,搅拌均匀;
4)冷冻成型:调配好的浆料先急冻成型,再深冻固定;
5)将冷冻好的半成品放入冻干仓内,真空干燥。
所述的步骤4)的工艺为:将调配好的浆料经-40至-50℃环境下急冻成型,再经-30~-50℃深冻4-6小时。
所述的步骤5)的真空条件:真空度为≤50pa,物料温度为-35~-40℃,冷阱温度为-50~-70℃,干燥至最终产品的含水量低于5%。
所述的乳化剂选自蔗糖脂肪酸酯、单硬脂酸甘油酯、单甘油脂肪酸酯、双甘油脂肪酸酯等中的一种或几种。
所述的半成品的形状为小水滴形、球形、圆形、星形、棒形、梅花形或/和不规则形。
所述水果包括草莓、蓝莓、黄桃、芒果、香蕉、香橙等任意一种或上述几种作物的组合。
所述蔬菜包括胡萝卜、菠菜,菜、菠菜、油菜、卷心菜、苋菜、韭菜、蒿菜、香菜、芥菜、芥兰、茴香、蒜苗、莴笋、空心菜、豌豆尖、生菜、白花菜、青花菜、油麦菜、甘蓝、小葱萝卜、马铃薯、藕、甘薯、山药、芋头、茭白、苤蓝、慈姑、洋葱、生姜、大蒜、蒜薹、韭菜花、大葱、韭黄或上述两种蔬菜的组合。
所述谷物包括玉米、小米、燕麦、黑米,大豆、蚕豆、豌豆、绿豆、红小豆、芸豆、高粱、粟等谷物任意一种或上述几种作物的组合。
所述酸奶为以牛乳、羊乳或复原乳为主料,经过发酵工艺制成的酸奶,所含益生菌为嗜酸乳杆菌、保加利亚乳杆菌、乳双歧杆菌、嗜热链球菌、瑞士乳杆菌、干酪乳杆菌、鼠李糖乳杆菌或上述几种的合理组合。
与现有技术相比,本发明的有益效果是:将水果、蔬菜、谷物与乳化剂,尤其是单硝酸甘油酯混合,提高饱和率与互溶性。优选制备工艺,将谷物蔬果破壁,融合风味酸乳,添加活性益生菌与乳化剂,-40℃至-60℃急冻成型、4-6小时深冻锁鲜、18-22小时真空冻干,保留原料原始风味、质感、营养成分和生物活性,遇水还原、入口即化,适合各年龄段人群食用。
附图说明:
图1各实施例口感总平均分值
图2实施例3-4以及对比实施例1-5的益生菌活菌数量
具体实施方式
下面结合实施例,进一步阐述本发明。在下面的详细描述中,只通过说明的方式描述了本发明的某些示范性实施例。毋庸置疑,本领域的普通技术人员可以认识到,在不偏离本发明的精神和范围的情况下,可以用各种不同的方式对所描述的实施例进行修正。因此,描述在本质上是说明性的,而不是用于限制权利要求的保护范围。
实施例1:一种冻干含蔬果谷物食用型的奶片,以重量比计算,所述的奶片含有以下组kg:
制备工艺为:
1)蔬果漂烫:将新鲜水果、谷物、蔬菜挑拣去除杂质,清洗干净,放入85~95℃的水中漂烫2~5min杀菌、冷却、沥水打浆备用;
2)酸奶发酵:生牛乳经灭菌、降温、发酵后备用;
3)调配:将谷物蔬果浆、酸乳、低聚木糖,稀奶油,益生菌以及单硬脂酸甘油酯(添加量为总体积的0.5%),搅拌均匀;
4)冷冻成型:将调配好的浆料经-40至-50℃环境下急冻成型,再经-30~-50℃深冻4-6小时;
5)将冷冻好的半成品放入冻干仓内,真空干燥,真空条件:真空度为≤50pa,物料温度为-35~-40℃,冷阱温度为-50~-70℃,干燥至最终产品的含水量低于5%。
所述谷物蔬果浆的水果10kg、蔬菜10kg、谷物2kg、单硬脂酸甘油酯0.2kg。制备工艺:将新鲜水果、谷物、蔬菜挑拣去除杂质,清洗干净,放入85~95℃的水中漂烫2~5min杀菌、冷却、沥水后加入单硬脂酸甘油酯打浆备用。
实施例2:一种冻干含蔬果谷物食用型的奶片,以重量比计算,所述的奶片含有以下组kg:
制备工艺为:
1)蔬果漂烫:将新鲜水果、谷物、蔬菜挑拣去除杂质,清洗干净,放入85~95℃的水中漂烫2~5min杀菌、冷却、沥水;
2)酸奶发酵:生牛乳经灭菌、降温、发酵后备用;
3)调配:将谷物蔬果浆、酸乳、低聚半乳糖、稀奶油,益生菌以及蔗糖脂肪酸酯(添加量为总体积的0.5%),搅拌均匀;
4)冷冻成型:将调配好的浆料经-40至-50℃环境下急冻成型,再经-30~-50℃深冻4-6小时;
5)将冷冻好的半成品放入冻干仓内,真空干燥,真空条件:真空度为≤50pa,物料温度为-35~-40℃,冷阱温度为-50~-70℃,干燥至最终产品的含水量低于5%。
所述谷物蔬果浆的水果30kg、蔬菜30kg、谷物15kg、单硬脂酸甘油酯5kg。制备工艺:将新鲜水果、谷物、蔬菜挑拣去除杂质,清洗干净,放入85~95℃的水中漂烫2~5min杀菌、冷却、沥水后加入单硬脂酸甘油酯打浆备用。
实施例3:一种冻干含蔬果谷物食用型的奶片,以重量比计算,所述的奶片含有以下组kg:
制备工艺为:
1)蔬果漂烫:将新鲜水果、谷物、蔬菜挑拣去除杂质,清洗干净,放入85~95℃的水中漂烫2~5min杀菌、冷却、沥水;
2)酸奶发酵:生牛乳经灭菌、降温、发酵后备用;
3)调配:将谷物蔬果浆、酸乳、低聚果糖,稀奶油,益生菌以及蔗糖脂肪酸酯(添加量为总体积的0.5%),搅拌均匀;
4)冷冻成型:将调配好的浆料经-40至-50℃环境下急冻成型,再经-30~-50℃深冻4-6小时;
5)将冷冻好的半成品放入冻干仓内,真空干燥,真空条件:真空度为≤50pa,物料温度为-35~-40℃,冷阱温度为-50~-70℃,干燥至最终产品的含水量低于5%。
所述谷物蔬果浆的水果20kg、蔬菜20kg、谷物10kg、单硬脂酸甘油酯2.5kg。制备工艺:将新鲜水果、谷物、蔬菜挑拣去除杂质,清洗干净,放入85~95℃的水中漂烫2~5min杀菌、冷却、沥水后加入单硬脂酸甘油酯打浆备用。
实施例4:一种冻干含蔬果谷物食用型的奶片,以重量比计算,所述的奶片含有以下组kg:
制备工艺为:
1)蔬果漂烫:将新鲜水果、谷物、蔬菜挑拣去除杂质,清洗干净,放入85~95℃的水中漂烫2~5min杀菌、冷却、沥水;
2)酸奶发酵:生牛乳经灭菌、降温、发酵后备用;
3)调配:将谷物蔬果浆、酸乳、低聚果糖,环黄芪醇、稀奶油,益生菌以及蔗糖脂肪酸酯(添加量为总体积的0.5%),搅拌均匀;
4)冷冻成型:将调配好的浆料经-40至-50℃环境下急冻成型,再经-30~-50℃深冻4-6小时;
5)将冷冻好的半成品放入冻干仓内,真空干燥,真空条件:真空度为≤50pa,物料温度为-35~-40℃,冷阱温度为-50~-70℃,干燥至最终产品的含水量低于5%。
所述谷物蔬果浆的水果20kg、蔬菜20kg、谷物10kg、单硬脂酸甘油酯2.5kg。制备工艺:将新鲜水果、谷物、蔬菜挑拣去除杂质,清洗干净,放入85~95℃的水中漂烫2~5min杀菌、冷却、沥水后加入单硬脂酸甘油酯打浆备用。
对比实施例1:一种冻干含蔬果谷物食用型的奶片,以重量比计算,所述的奶片含有以下组kg:
制备工艺同实施例3:
对比实施例2:一种冻干含蔬果谷物食用型的奶片,以重量比计算,所述的奶片含有以下组kg:
制备工艺同实施例3:
对比实施例3:一种冻干含蔬果谷物食用型的奶片,以重量比计算,所述的奶片含有以下组kg:
制备工艺为:
1)蔬果漂烫:将新鲜水果、谷物、蔬菜挑拣去除杂质,清洗干净,放入85~95℃的水中漂烫2~5min杀菌、冷却、沥水;
2)酸奶发酵:生牛乳经灭菌、降温、发酵后备用;
3)调配:将谷物蔬果浆、酸乳、低聚果糖,稀奶油,益生菌,搅拌均匀;
4)冷冻成型:将调配好的浆料经-40至-50℃环境下急冻成型,再经-30~-50℃深冻4-6小时;
5)将冷冻好的半成品放入冻干仓内,真空干燥,真空条件:真空度为≤50pa,物料温度为-35~-40℃,冷阱温度为-50~-70℃,干燥至最终产品的含水量低于5%。
所述谷物蔬果浆的水果20kg、蔬菜20kg、谷物10kg。制备工艺:将新鲜水果、谷物、蔬菜挑拣去除杂质,清洗干净,放入85~95℃的水中漂烫2~5min杀菌、冷却、沥水后打浆备用。
对比实施例4:一种冻干含蔬果谷物食用型的奶片,以重量比计算,所述的奶片含有以下组kg:
制备工艺为:
1)蔬果漂烫:将新鲜水果、谷物、蔬菜挑拣去除杂质,清洗干净,放入85~95℃的水中漂烫2~5min杀菌、冷却、沥水;
2)酸奶发酵:生牛乳经灭菌、降温、发酵后备用;
3)调配:将谷物蔬果浆、酸乳、低聚果糖,稀奶油,益生菌以及蔗糖脂肪酸酯,搅拌均匀;
4)冷冻成型:将调配好的浆料经-40至-50℃环境下急冻成型,再经-30~-50℃深冻4-6小时;
5)将冷冻好的半成品放入冻干仓内,真空干燥,真空条件:真空度为≤50pa,物料温度为-35~-40℃,冷阱温度为-50~-70℃,干燥至最终产品的含水量低于5%。
所述谷物蔬果浆的水果20kg、蔬菜20kg、谷物10kg、十二烷基磺酸钠2.5kg。制备工艺:将新鲜水果、谷物、蔬菜挑拣去除杂质,清洗干净,放入85~95℃的水中漂烫2~5min杀菌、冷却、沥水后加入十二烷基磺酸钠打浆备用。
对比实施例5:一种冻干含蔬果谷物食用型的奶片,以重量比计算,所述的奶片含有以下组kg:
制备工艺同实施例3:
制备工艺为:
1)蔬果漂烫:将新鲜水果、谷物、蔬菜挑拣去除杂质,清洗干净,放入85~95℃的水中漂烫2~5min杀菌、冷却、沥水;
2)酸奶发酵:生牛乳经灭菌、降温、发酵后备用;
3)调配:将谷物蔬果浆、酸乳、低聚果糖,稀奶油,益生菌以及蔗糖脂肪酸酯,搅拌均匀;
4)冷冻成型:将调配好的浆料加入适量的琼脂,成型;
5)真空干燥。
所述谷物蔬果浆的水果20kg、蔬菜20kg、谷物10kg单硬脂酸甘油酯2.5kg。制备工艺:将新鲜水果、谷物、蔬菜挑拣去除杂质,清洗干净,放入85~95℃的水中漂烫2~5min杀菌、冷却、沥水后加入单硬脂酸甘油酯打浆备用。
一、感官评价
感官评价:发明人比较了按照实施例1-4及对照例1-5得到的奶片的感官,感官评定方法和结果如表1-3所示,评价指标包括:外观、色泽、气味、滋味、口感,评分标准参考表1的方法。
评价方法:随机筛选公司90个人,分为9组,每组10人,分别食用各实施例组的奶片,并对其:外观、色泽、气味、滋味、口感进行打分,打分结果采用SPSS 17.0统计软件分析处理。实验数据以“均数±标准差”形式表示,采用单因素方差分析进行组间差异比较,以P<0.05表示差异具有统计学意义。
表1评分标准
表2-1各实施例感觉评价
外观 | 色泽 | 气味 | |
实施例1 | 8.7±1.21<sup>@</sup> | 8.8±2.77<sup>△%@*#</sup> | 8.1±0.23<sup>%</sup> |
实施例2 | 8.6±1.51<sup>@</sup> | 8.7±3.45<sup>△@*#</sup> | 8.2±1.26<sup>%</sup> |
实施例3 | 9.2±2.62<sup>@</sup> | 9.0±1.87<sup>△%@*#</sup> | 8.5±2.22<sup>%</sup> |
实施例4 | 9.0±2.35<sup>@</sup> | 9.2±2.95<sup>△%@*#</sup> | 8.6±1.41<sup>%</sup> |
对比实施例1 | 8.5±1.26<sup>@</sup> | 5.5±2.63 | 7.9±0.85<sup>%</sup> |
对比实施例2 | 3.7±3.54 | 5.5±1.14 | 7.3±3.54<sup>%</sup> |
对比实施例3 | 8.7±4.98<sup>@</sup> | 4.5±2.52 | 8.0±2.28<sup>%</sup> |
对比实施例4 | 8.8±1.55<sup>@</sup> | 5.0±1.26 | 8.1±1.69<sup>%</sup> |
对比实施例5 | 8.6±2.72<sup>@</sup> | 6.1±2.15 | 5.1±2.30 |
注:与对比实施例1比较:P<0.05用“△”表示;与对比实施例2:P<0.05用“@”表示,与对比实施例3比较:P<0.05用“*”表示;对比实施例4比较:P<0.05用“#”表示。对比实施例5比较:P<0.05用“%”表示。
表2-2各实施例感觉评价
气味 | 滋味 | 口感 | |
实施例1 | 9.0±1.21<sup>*%</sup> | 8.5±1.31<sup>△@%</sup> | 9.1±1.33<sup>@*#%</sup> |
实施例2 | 8.6±1.57<sup>*%</sup> | 8.7±2.59<sup>△@%</sup> | 9.0±2.26<sup>@*#%</sup> |
实施例3 | 9.2±2.49<sup>*#%</sup> | 9.1±1.26<sup>△@%</sup> | 9.1±0.69<sup>@*#%</sup> |
实施例4 | 9.3±1.63<sup>*#%</sup> | 9.2±2.15<sup>△@%</sup> | 9.0±3.58<sup>@*#%</sup> |
对比实施例1 | 8.5±3.91<sup>%</sup> | 3.6±3.64 | 8.7±2.17<sup>@*#%</sup> |
对比实施例2 | 7.0±1.86<sup>%</sup> | 3.5±2.45 | 2.3±1.24 |
对比实施例3 | 6.6±1.74<sup>%</sup> | 7.8±1.56<sup>△@%</sup> | 3.3±2.36 |
对比实施例4 | 7.2±2.15<sup>%</sup> | 8.2±2.83<sup>△@%</sup> | 3.4±1.05 |
对比实施例5 | 2.5±2.22 | 3.2±2.92 | 2.5±2.42 |
注:与对比实施例1-5出,实施例1-4在外观、色泽、气味、滋味、口感在不同程度中优于对比实施例1-5(P<0.05)。具体的原因可能是,在材料选取,成分比例以及制备工艺中存在不同,对产品质量、口感等造成一定的影响。
在实施例3和实施例4的后续的大鼠药理学实验中发现,加入环黄芪醇之后的益生菌的数量明显高于不加环黄芪醇的(实施例3的益生菌数量为8.5×109,而实施例4的益生菌活菌数量达到了12.5×109),具体见图2,发明人认为可能是环黄芪醇具有改善肠道环境,或者在益生菌经过肠道之后具有保护作用。
Claims (10)
1.一种冻干含蔬果谷物食用型的奶片,其特征在于,以重量比计算,所述的奶片含有以下组份:
谷物蔬果浆 30-50份
酸乳 30-80份
单糖或低聚糖 0.5-5份
稀奶油 1-6份
益生菌 0.02-0.5份。
2.如权利要求1所述的奶片,其特征在于,以重量比计算,所述的奶片含有以下组份:
谷物蔬果浆 40份
酸乳 55份
单糖或低聚糖 2.5份
稀奶油 3.5份
益生菌 0.2份。
3.如权利要求1所述的奶片,其特征在于,以重量比计算,所述谷物蔬果浆的水果10~30份、蔬菜10~30份、谷物2~15份、单硬脂酸甘油酯0.2-5份。
4.如权利要求1所述的奶片,其特征在于,所述的奶片还可以添加或不添加环黄芪醇。
5.如权利要求1所述的奶片,其特征在于,所述的低聚糖选自低聚半乳糖、低聚果糖、低聚木糖中的一种或两种以上的组合。
6.一种制备权利要求1-5所述的奶片的制备工艺,其特征在于,所述的工艺包含以下步骤:
1)蔬果漂烫:将新鲜水果、谷物、蔬菜挑拣去除杂质,清洗干净,放入85~95℃的水中漂烫2~5min杀菌、冷却、沥水后打浆备用;
2)酸奶发酵:生牛乳经灭菌、降温、发酵后备用;
3)调配:将谷物蔬果浆、酸乳、单糖或低聚糖,稀奶油,益生菌以及乳化剂,搅拌均匀;
4)冷冻成型:调配好的浆料先急冻成型,再深冻固定;
5)将冷冻好的半成品放入冻干仓内,真空干燥。
7.如权利要求6所述的工艺,其特征在于,所述的步骤4)的工艺为:将调配好的浆料经-40至-50℃环境下急冻成型,再经-30~-50℃深冻4-6小时。
8.如权利要求6所述的工艺,其特征在于,所述的步骤5)的真空条件:真空度为≤50pa,物料温度为-35~-40℃,冷阱温度为-50~-70℃,干燥至最终产品的含水量低于5%。
9.如权利要求6所述的工艺,其特征在于,所述的乳化剂选自蔗糖脂肪酸酯、单硬脂酸甘油酯、单甘油脂肪酸酯、双甘油脂肪酸酯中的一种或几种。
10.如权利要求6所述的工艺,其特征在于,所述的半成品的形状为小水滴形、球形、圆形、星形、棒形、梅花形或/和不规则形。
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CN105660858A (zh) * | 2016-01-15 | 2016-06-15 | 日照婴派食品有限公司 | 一种冻干果蔬谷物酸奶溶豆制品及其加工方法 |
CN110074185A (zh) * | 2019-04-17 | 2019-08-02 | 湖北工业大学 | 藻蓝蛋白粉果蔬固态酸奶制品及其加工方法 |
CN111281896A (zh) * | 2020-02-14 | 2020-06-16 | 昆明加加宁生物制品有限公司 | 一种调节妇科微生态平衡的复合菌剂 |
JP2021193933A (ja) * | 2020-06-12 | 2021-12-27 | 小林製薬株式会社 | シクロアストラゲノール含有組成物を生産する方法 |
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CN105660858A (zh) * | 2016-01-15 | 2016-06-15 | 日照婴派食品有限公司 | 一种冻干果蔬谷物酸奶溶豆制品及其加工方法 |
CN110074185A (zh) * | 2019-04-17 | 2019-08-02 | 湖北工业大学 | 藻蓝蛋白粉果蔬固态酸奶制品及其加工方法 |
CN111281896A (zh) * | 2020-02-14 | 2020-06-16 | 昆明加加宁生物制品有限公司 | 一种调节妇科微生态平衡的复合菌剂 |
JP2021193933A (ja) * | 2020-06-12 | 2021-12-27 | 小林製薬株式会社 | シクロアストラゲノール含有組成物を生産する方法 |
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