CN114668065B - 一种益生菌冷冻饮品及其制备方法 - Google Patents
一种益生菌冷冻饮品及其制备方法 Download PDFInfo
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- CN114668065B CN114668065B CN202011550044.3A CN202011550044A CN114668065B CN 114668065 B CN114668065 B CN 114668065B CN 202011550044 A CN202011550044 A CN 202011550044A CN 114668065 B CN114668065 B CN 114668065B
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- frozen drink
- vitamin
- probiotic
- frozen
- probiotics
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Classifications
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- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G9/366—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
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- A—HUMAN NECESSITIES
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- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A23V2400/249—Thermophilus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
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- A23V2400/515—Animalis
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Abstract
本发明涉及食品加工技术领域,具体涉及一种益生菌冷冻饮品及其制备方法。本发明的益生菌冷冻饮品的原料包含益生菌、酸度调节剂和缓冲盐,所述酸度调节剂包括乳酸,所述缓冲盐包括磷酸氢二钠,所述原料的pH为4.3‑5.4,所述缓冲盐的用量为占所述原料的总质量的0.2‑0.4%。本发明通过控制冷冻饮品的pH以及添加乳酸和磷酸氢二钠作为益生菌保护剂,使得冷冻饮品中的益生菌在产品货架期内能够抵抗环境温度的波动,保证较高的活菌含量。本发明的冷冻饮品中还添加了维生素A、维生素D和钙剂,维生素A和D可促进钙的吸收。该冷冻饮品具有良好的口感、风味、色泽和组织状态,整体性能优异。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种益生菌冷冻饮品及其制备方法。
背景技术
冷冻饮品是以饮用水、乳或乳制品、甜味料等为主要原料,加入适量食品添加剂,经混合、灭菌、均质、老化、凝冻、硬化等工艺制成的体积膨胀的冷冻食品。冷冻饮品含有丰富的蛋白质,且口感清凉、细腻,深受消费者的喜爱。随着人们对营养和健康的重视程度的提高,添加对于人体营养和健康具有调节功能的组分的冷冻饮品能够更好地满足消费者的要求。
益生菌具有调节肠道菌群、促进营养物质的消化吸收等功能。添加益生菌的冷冻饮品不仅能够提供丰富的蛋白质等营养物质,而且还能够为机体提供益生菌,调节肠道健康。不同于其他物质,益生菌作为有生命的微生物,需要以活菌的形式进入人体才能够真正发挥作用。然而,益生菌的活力很容易受到温度变化的影响。目前,现有技术公开的含有益生菌的冷冻饮品多仅在制备过程中添加了益生菌,但较少关注冷冻饮品经过储存、运输过程的温度变化后益生菌的活菌数受到严重影响的问题。
发明内容
本发明的目的是提供一种益生菌冷冻饮品,本发明的另一目的是提供该益生菌冷冻饮品的制备方法。
具体地,本发明提供以下技术方案:
本发明提供一种益生菌冷冻饮品,其原料包含益生菌、酸度调节剂和缓冲盐,所述酸度调节剂包括乳酸,所述缓冲盐包括磷酸氢二钠,所述原料的pH为4.3-5.4,所述缓冲盐的用量为占所述原料的总质量的0.2-0.4%。
本发明在添加益生菌的冷冻饮品的研发过程中发现,冷冻饮品中益生菌的活菌数会受到温度变化的影响而显著降低,而冷冻饮品在储存、运输等环节不可避免地会发生波动,进而导致与添加的活菌数相比,产品中实际的活菌数明显降低。为解决上述问题,本发明尝试在冷冻饮品中添加益生菌活性保护组分。本发明进行了不同组分及其组合的尝试并发现,将原料体系的pH控制在4.3-5.4范围内并添加适量的缓冲盐,能够一定程度地抵抗温度波动对益生菌活力的不利影响。进一步地,本发明还发现,与其他酸度调节剂和缓冲盐相比,将乳酸与磷酸氢二钠组合使用,能够更好地在温度波动条件下维持益生菌的活力,适宜的磷酸氢二钠的添加还能够促进益生菌的吸收,而且,相比于很多酸度调节剂和缓冲盐的添加会导致冷冻饮品的口感和风味较差,乳酸与磷酸氢二钠组合使用不会对冷冻饮品的口感和风味造成不利影响。
优选地,所述原料的pH为4.5-5.2,所述缓冲盐的用量为占所述原料的总质量的0.2-0.3%。
以上所述的酸度调节剂优选仅由乳酸组成,所述缓冲盐优选仅由磷酸氢二钠组成。
本发明所述的冷冻饮品中所添加的益生菌的种类理论上没有限制。本发明曾尝试添加不同种属的益生菌并发现,添加乳酸与磷酸氢二钠,并控制原料的pH在上述范围内可对多种不同的益生菌发挥保护作用,能够抵抗温度波动对益生菌活力的不利影响,其中,对于双歧杆菌和嗜热链球菌的保护效果尤其优异。
优选地,所述益生菌包括双歧杆菌和嗜热链球菌。
本发明所述的双歧杆菌包括但不限于长双歧杆菌、短双歧杆菌、两歧双歧杆菌、婴儿双歧杆菌、动物双歧杆菌等。优选为两歧双歧杆菌。
为使得益生菌更好地发挥其功效,对于所述原料中添加的益生菌,优选将双歧杆菌和嗜热链球菌的有效活菌数之比控制在(2-15):1范围内。更优选地,所述原料中,双歧杆菌和嗜热链球菌的有效活菌数之比为(2-10):1。
本发明所述的益生菌可以菌粉(例如冻干菌粉等)的形式添加。
以上所述的原料中,益生菌的活菌含量优选为108-1010CFU/1000kg原料。
通过控制原料的pH并添加乳酸和磷酸氢二钠,本发明的冷冻饮品中添加的益生菌的活力得到很好的保持。所述冷冻饮品中,益生菌活菌含量较高,并且在长时间储存过程中也能够保证较高的活菌含量。
本发明所述的益生菌冷冻饮品还包括植物油、乳化剂和增稠剂,其中,所述植物油为选自椰子油、棕榈油、玉米油中的一种或多种。所述增稠剂为选自卡拉胶、瓜尔胶、刺槐豆胶、阿拉伯胶、羧甲基纤维素钠、黄原胶、结冷胶、魔芋胶、海藻酸钠中的一种或多种。所述乳化剂为选自单双甘油脂肪酸酯、蔗糖酯、聚甘油脂肪酸酯中的一种或多种。
优选地,所述原料中,植物油的质量百分含量优选为4-15%,乳化剂的质量百分含量优选为0.1-0.5%,增稠剂的质量百分含量优选为0.2-0.8%。
为更好地为机体提供营养物质,本发明所述的冷冻饮品中还添加有维生素(尤其是维生素A、维生素D)。
当冷冻饮品中添加维生素A、维生素D时,所述植物油包括椰子油(优选仅为椰子油)。本发明发现,与其他植物油相比,维生素A、维生素D能够与椰子油更好地相溶,更有利于保证冷冻饮品料液的分散性和稳定性。所述椰子油更优选为熔点为20-25℃的精炼椰子油。
优选地,所述椰子油与所述维生素的质量比为(60-70):1。
对于维生素的添加量,维生素A的添加量优选控制在质量百分含量0.05-0.2%,维生素D的添加量优选控制在0.000001-0.000005%。
为更好地为机体提供营养物质,本发明所述的冷冻饮品中还添加有钙剂。
当添加维生素A、维生素D和钙剂时,所述增稠剂优选为质量比为1:(1-2)的卡拉胶和刺槐豆胶,所述乳化剂优选为单双甘油脂肪酸酯。本发明发现,与其他增稠剂和乳化剂相比,上述增稠剂和乳化剂能够更好地保证冷冻饮品料液的良好的分散性和稳定性。
优选地,所述增稠剂与所述乳化剂的用量比优选为(1-2):1。
本发明所述的钙剂优选为选自碳酸钙、乳酸钙中的一种或两种。
为更好地保证冷冻饮品料液的分散性,添加钙剂的粒度优选控制在≥800目。
本发明所述的益生菌冷冻饮品的原料还包含甜味料、果汁和乳原料,其中,所述甜味料为选自白砂糖、蔗糖、果糖及其糖浆、麦芽糖及其糖浆、葡萄糖及其糖浆、乳糖、蜂蜜、赤藓糖醇、合成甜味剂(例如:甜蜜素、阿斯巴甜、三氯蔗糖、安赛蜜、纽甜等)中的一种或多种;所述果汁为选自火龙果汁、葡萄汁、橙汁、西柚汁中的一种或多种;所述乳原料为选自生牛乳、全脂奶粉、脱脂奶粉、乳清粉、乳清蛋白粉、炼乳、奶油任一种或多种。
优选地,所述甜味料为质量比为(1-2):1的白砂糖和赤藓糖醇。上述甜味料中采用赤藓糖醇替代部分白砂糖,降低了蔗糖的添加量,采用上述配比的白砂糖和赤藓糖醇能够更好地保证冷冻饮品的甜度等口感和风味,同时,上述甜味料体系能够更好地与添加益生菌、维生素和钙剂的冷冻饮品原料体系适配,更好地促进益生菌活力的维持以及冷冻饮品料液体系的稳定性和分散性。
优选地,所述果汁为火龙果汁。采用火龙果汁不仅可以替代色素为冷冻饮品着色,而且,火龙果汁能够更好地与甜味料等原料配合,形成冷冻饮品十分优异的口感和风味。
优选地,本发明提供的冷冻饮品的总固形物含量为22-26%,蛋白质含量优选为1.5-2%,脂肪含量为5-7%,甜度为8-10,pH为4.5-5.2。
具体地,本发明提供一种益生菌冷冻饮品,其原料包含以下重量份的组分:甜味料:5-15份,乳原料:5-10份,植物油:4-15份,果汁:1-10份,增稠剂:0.1-1份,乳化剂:0.1-1份,乳酸:用量以调节原料pH为4.5-5.2计,磷酸氢二钠:0.2-0.4份,维生素A:0.05-0.2份,维生素D:1×10-6-2×10-6份,钙剂:0.1-0.4份,双歧杆菌:活菌数为109-1010CFU/1000kg原料,嗜热链球菌:活菌数为108-109CFU/1000kg原料。
优选地,所述原料包含以下重量份的组分:白砂糖:5-10份,赤藓糖醇3-5份,脱脂奶粉:5-7份,椰子油:5-8份,火龙果汁:2-6份,刺槐豆胶:0.1-0.3份,卡拉胶:0.05-0.2份,单双甘油脂肪酸酯:0.1-0.5份,乳酸:用量以调节原料pH为4.5-5.2计,磷酸氢二钠:0.2-0.4份,维生素A:0.05-0.2份,维生素D:1×10-6-2×10-6份,乳酸钙:0.1-0.4份,双歧杆菌:0.0001-0.001份、活菌数为109-5×109CFU/1000kg原料,嗜热链球菌:0.0001-0.001份、活菌数为108-5×108CFU/1000kg原料。该冷冻饮品中的益生菌能够耐受环境温度的变化,在储存过程中能够抵抗环境温度的波动,保证较高的活菌含量;同时,该冷冻饮品的料液具有较好的分散性和稳定性,冷冻饮品具有优异的口感、风味和色泽。
以上所述的冷冻饮品的原料中还可包含占原料总重量0.05-0.15%的香精。
以上所述的冷冻饮品原料的总重量为100份,余量以水补足。
进一步地,本发明还提供所述益生菌冷冻饮品的制备方法,其包括老化和凝冻的步骤,具体为:将含有甜味料、乳原料、植物油、增稠剂、乳化剂、维生素的混合料液老化后,按顺序加入果汁、乳酸、磷酸氢二钠,再加入益生菌和钙剂的混合物。
本发明发现,先将甜味料、乳原料、植物油、增稠剂、乳化剂和维生素的混合料液经杀菌、均质、老化后,加入果汁,再加入乳酸将料液调节至相应的pH后,加入磷酸氢二钠,再将益生菌与钙剂的混合物加入,可使得菌粉和钙剂更好的分散于冷冻饮品料液中,更好地保证产品货架期内益生菌的稳定性。
优选地,在甜味料、乳原料、植物油、增稠剂、乳化剂和维生素混合时,先将植物油与维生素A和D搅拌配料,再与其他原料混合。
甜味料、乳原料、植物油、增稠剂、乳化剂、维生素混合料液的老化的温度为2-3℃,老化时间为4-5h。
以上所述的方法中,所述加入益生菌和钙剂的混合物为在搅拌下加入,所述搅拌的速度为50-80r/min,时间为1-5min。将搅拌转速控制在上述范围内,可有效防止搅拌过程中产生大量气泡,更好地保证果汁的着色效果,使冷冻饮品的色泽更佳。
以上所述的方法中,所述凝冻的出口温度为-4~-6℃;优选为-5~-6℃。本发明发现,与常规的凝冻的出口温度相比,降低出口温度至-4~-6℃,尤其是-5~-6℃,能够更好地保证果汁的着色效果,使冷冻饮品无需添加色素即可具有良好的色泽。
所述凝冻步骤可使用连续凝冻机进行。
具体地,所述益生菌冷冻饮品的制备方法还包括杀菌、均质、冷却、老化、凝冻、灌料、速冻、成型、包装、入库等步骤。
其中,所述杀菌可使用传统杀菌工艺,温度80-85℃,保温10-15min,或者,使用巴氏杀菌工艺,温度90-105℃,保温30-60s。
所述均质的温度为65-75℃,均质压力130-150bar,一级压力占80%(104-120bar),二级压力占20%(24-30bar)。
所述速冻可使用12排或18排花色线,盐水温度≤-35℃;或使用688隧道,隧道温度≤-40℃。
本发明的有益效果在于:本发明提供的冷冻饮品中添加了益生菌,有利于改善肠道菌群环境和肠道健康,促进营养物质的消化吸收。本发明通过控制冷冻饮品的pH以及添加乳酸和磷酸氢二钠作为益生菌保护剂,使得冷冻饮品中的益生菌能够耐受环境温度的变化,在产品货架期能够抵抗环境温度的波动,保证较高的活菌含量。
本发明的冷冻饮品中还添加了维生素A、维生素D和钙剂,维生素A和D可促进钙的吸收,尤其适用于儿童,能够为机体生长和发育提供更丰富的营养物质。在添加维生素A、维生素D和钙剂的情况下,本发明的冷冻饮品仍具有很好的分散性和稳定性,冷冻饮品具有良好的口感、风味、色泽和组织状态,整体性能优异。
具体实施方式
以下实施例用于说明本发明,但不用来限制本发明的范围。
以下实施例中,椰子油为熔点为24℃的精练椰子油。
实施例1
本实施例提供一种雪糕,该雪糕的总固形物含量为22.3%,蛋白质含量为1.9%,脂肪含量为6.0%,甜度为8,pH为4.8。
以1000kg计,该雪糕的原料由以下组分组成:白砂糖:60kg、赤藓糖醇:30kg、脱脂奶粉:60kg、椰子油:60kg、火龙果汁:30kg、乳酸钙:2.5kg、维生素A:1kg、维生素D:15mg、卡拉胶:1.0kg、乳酸:4kg、刺槐豆胶:2kg、Na2HPO4:3kg、单双甘油脂肪酸酯:2kg、两歧双歧杆菌菌粉5g(共含有两歧双歧杆菌109CFU)、嗜热链球菌菌粉4g(共含有嗜热链球菌5×108CFU)、香精:0.8kg、水定容至1000kg。
本发明还提供上述雪糕的制备方法,包括如下步骤:
(1)在22℃将椰子油与维生素A和D搅拌混合后,再与白砂糖、赤藓糖醇、脱脂奶粉、卡拉胶、刺槐豆胶、单双甘油脂肪酸酯混合,得到混合料液;
(2)将步骤(1)的混合料液使用巴氏杀菌工艺进行杀菌,杀菌温度为85℃,保温60s;
(3)将步骤(2)杀菌后的混合料液均质,均质温度为73℃,均质压力130bar;
(4)将步骤(3)均质后的混合料液进行老化,老化温度2℃,老化时间5小时;
(5)在步骤(4)经老化后的混合料液中加入火龙果汁,用乳酸将料液的pH调节至4.8,加入Na2HPO4,将乳酸钙和益生菌菌粉混合均匀,搅拌加入料液,搅拌速度为60转/min,搅拌2min;
(6)使1000L连续凝冻机对步骤(5)的料液进行凝冻,凝冻机出口温度-5.5℃;
(7)使用12排或18排花色线进行冻结,盐水温度≤-32℃。
实施例2
本实施例提供一种雪糕,该雪糕的总固形物含量为25.4%,蛋白质含量为1.98%,脂肪含量为6.5%,甜度为9.5,pH为4.8。
以1000kg计,该雪糕的原料由以下组分组成:白砂糖:60kg、赤藓糖醇:50kg、脱脂奶粉:65kg、椰子油:65kg、火龙果汁:30kg、乳酸钙:2.5kg、维生素A:1kg、维生素D:15mg、卡拉胶:1.0kg、乳酸:4kg、刺槐豆胶:2kg、Na2HPO4:3kg、单双甘油脂肪酸酯:2kg、两歧双歧杆菌菌粉5g(共含有两歧双歧杆菌1.5×109CFU)、嗜热链球菌菌粉4g(共含有嗜热链球菌5×108CFU)、香精0.8kg、水定容至1000kg。
本实施例还提供上述雪糕的制备方法,该方法与实施例1相同。
实施例3
本实施例提供一种雪糕,该雪糕的总固形物含量为24.6%,蛋白质含量为1.98%,脂肪含量为6.5%甜度为9.2,pH为4.5。
以1000kg计,该雪糕的原料由以下组分组成:白砂糖:60kg、赤藓糖醇:45kg、脱脂奶粉:65kg、椰子油:65kg、火龙果汁:20kg、乳酸钙:2.5kg、维生素A:1kg、维生素D:15mg、卡拉胶:1.0kg、乳酸:5kg、刺槐豆胶:2kg、Na2HPO4:3kg、单双甘油脂肪酸酯:2kg、两歧双歧杆菌菌粉5g(共含有两歧双歧杆菌109CFU)、嗜热链球菌菌粉4g(共含有嗜热链球菌5×108CFU)、香精:0.8kg、水定容至1000kg。
本实施例还提供上述雪糕的制备方法,该方法与实施例1相同。
实施例4
本实施例提供一种雪糕,该雪糕的总固形物含量为25.8%,蛋白质含量为1.98%,脂肪含量为6.5%甜度为9.2,pH值5.2。
以1000kg计,该雪糕的原料由以下组分组成:白砂糖:60kg、赤藓糖醇:45kg、脱脂奶粉:65kg、椰子油:65kg、火龙果汁:60kg、乳酸钙:2.5kg、维生素A:1kg、维生素D:15mg、卡拉胶:1.0kg、乳酸:2.5kg、刺槐豆胶:2kg、Na2HPO4:3kg、单双甘油脂肪酸酯:2kg、两歧双歧杆菌菌粉5g(共含有双歧杆菌109CFU)、嗜热链球菌菌粉4g(共含有嗜热链球菌5×108CFU)、香精0.8kg、水定容至1000kg。
本实施例还提供上述雪糕的制备方法,该方法与实施例1相同。
实施例5
本实施例提供一种雪糕,该雪糕的总固形物含量为25.5%,蛋白质含量为1.98%,脂肪含量为6.5%甜度为9.2,pH为5.2。
以1000kg计,该雪糕的原料由以下组分组成:白砂糖:60kg、赤藓糖醇:45kg、脱脂奶粉:65kg、椰子油:65kg、火龙果汁:50kg、乳酸钙:2.5kg、维生素A:1kg、维生素D:15mg、卡拉胶:1.0kg、乳酸:2.5kg、刺槐豆胶:2kg、Na2HPO4:2.5kg、单双甘油脂肪酸酯:2kg、两歧双歧杆菌菌粉5g(共含有两歧双歧杆菌109CFU)、嗜热链球菌菌粉4g(共含有嗜热链球菌5×108CFU)、香精:0.8kg、水定容至1000kg。
本实施例还提供上述雪糕的制备方法,该方法与实施例1相同。
对比例1
该雪糕与实施例1的雪糕相比,区别仅在于:将原料中乳酸的用量调整为5.7kg,并相应地调整水的用量,原料的pH为4.2。
对比例2
该雪糕与实施例1的雪糕相比,区别仅在于:将原料中乳酸的用量调整为2.2kg,并相应地调整水的用量,原料的pH为5.5。
对比例3
本对比例提供一种雪糕,该雪糕与实施例1的雪糕的区别仅在于,将原料中的乳酸替换为4kg柠檬酸。
上述雪糕的制备方法与实施例1相同。
对比例4
该雪糕与实施例1的雪糕相比,区别仅在于:将原料中磷酸氢二钠的用量调整为1.5kg,并相应地调整水的用量,原料的pH为4.5。
对比例5
该雪糕与实施例1的雪糕相比,区别仅在于:将原料中磷酸氢二钠的用量调整为4.5kg,并相应地调整水的用量,原料的pH为4.5。
实验例1冷冻饮品中益生菌活菌含量检测
将各实施例和对比例的冷冻饮品产品先于-18℃放置12h,再于-10℃放置12h,如此循环往复,对温度波动对冷冻饮品中益生菌活菌含量影响进行检测。在冷冻饮品经过1天、10天、30天、50天、80天、100天、120天、150天、180天的温度波动试验后,根据GB 4789.35检测益生菌的活菌含量,结果如表1所示。
表1冷冻饮品中益生菌活菌含量检测
实验例2冷冻饮品的感官评价
对各实施例和对比例的冷冻饮品产品进行感官评价。参与感官评价的测试人员共30人,参与人员为从事乳制品(包括常温奶、乳饮料、奶酪、黄油、冷冻饮品)行业3年以上产品开发工程师,评分标准如表2所示,评分和总体评价结果如表3和表4所示。结果表明,各实施例的产品色泽、口感、风味明显优于各对比例,各实施例的产品甜度适中、颜色均匀、色彩鲜艳。对比例4的雪糕产品中蛋白质容易变性,口感和风味均较差。对比例5的雪糕产品除口感和风味较差外,磷酸盐离子增多可能还会干扰益生菌在人体中的吸收。同时,用标准比色卡对各实施例和对比例的冷冻饮品色泽进行测定,结果显示,与实施例1相比,对比例1的冷冻饮品的颜色明显变浅,颜色损失较大。
表2感官评定标准
表3感官评定各项打分结果
表4感官评定总体评价结果
实验例3冷冻饮品稳定性分析
对各实施例和对比例的冷冻饮品产品进行感官评价以分析其稳定性,验证酸度调节剂和磷酸盐缓冲液等组分的效果。参与感官评价的测试人员共30人,参与人员为从事乳制品(包括常温奶、乳饮料、奶酪、黄油、冷冻饮品)行业3年以上产品开发工程师,评分标准如表5所示,评价结果如表6所示。
表5感官评定标准
表6感官评定各项打分结果
由表6结果可以看出,各实施例产品的稳定性和细腻度明显优于各对比例。
虽然,上文中已经用一般性说明及具体实施方案对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (7)
1.一种益生菌冷冻饮品,其特征在于,其原料包含以下重量份的组分:白砂糖:5-10份,赤藓糖醇:3-5份,脱脂奶粉:5-7份,椰子油:5-8份,火龙果汁:2-6份,刺槐豆胶:0.1-0.3份,卡拉胶:0.05-0.2份,单双甘油脂肪酸酯:0.1-0.5份,乳酸:用量以调节原料pH为4.5-5.2计,磷酸氢二钠:0.2-0.4份,维生素A: 0.05-0.2份,维生素D:1×10-6-2×10-6份,乳酸钙:0.1-0.4份,双歧杆菌:0.0001-0.001份、活菌数为109-5×109CFU/1000kg原料,嗜热链球菌:0.0001-0.001份、活菌数为108-5×108CFU/1000kg原料。
2.根据权利要求1所述的益生菌冷冻饮品,其特征在于,所述原料中,所述双歧杆菌和所述嗜热链球菌的活菌数之比为(2-15):1。
3.根据权利要求1或2所述的益生菌冷冻饮品,其特征在于,所述椰子油为熔点为20-25℃的精炼椰子油。
4.权利要求1~3任一项所述的益生菌冷冻饮品的制备方法,其包括老化和凝冻的步骤,其特征在于,将含有白砂糖、赤藓糖醇、脱脂奶粉、椰子油、刺槐豆胶、卡拉胶、单双甘油脂肪酸酯、维生素A、维生素D的混合料液老化后,按顺序加入火龙果汁、乳酸、磷酸氢二钠,再加入双歧杆菌、嗜热链球菌和乳酸钙的混合物。
5.根据权利要求4所述的制备方法,其特征在于,所述加入双歧杆菌、嗜热链球菌和乳酸钙的混合物为在搅拌下加入,所述搅拌的速度为50-80r/min,时间为1-5min。
6.根据权利要求4或5所述的制备方法,其特征在于,所述凝冻的出口温度为-4~-6℃。
7.根据权利要求6所述的制备方法,其特征在于,所述凝冻的出口温度为-5~-6℃。
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