WO2023001127A1 - 一种益生元酸奶粉和制备方法 - Google Patents

一种益生元酸奶粉和制备方法 Download PDF

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WO2023001127A1
WO2023001127A1 PCT/CN2022/106379 CN2022106379W WO2023001127A1 WO 2023001127 A1 WO2023001127 A1 WO 2023001127A1 CN 2022106379 W CN2022106379 W CN 2022106379W WO 2023001127 A1 WO2023001127 A1 WO 2023001127A1
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temperature
prebiotic
yogurt
powder
heating unit
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PCT/CN2022/106379
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English (en)
French (fr)
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冯仲笑
杨新球
曾宪维
伍剑锋
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量子高科(广东)生物有限公司
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Publication of WO2023001127A1 publication Critical patent/WO2023001127A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C1/00—Concentration, evaporation or drying
    • A23C1/12—Concentration by evaporation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • 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
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus
    • 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
    • A23V2400/11—Lactobacillus
    • A23V2400/125—Casei
    • 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
    • A23V2400/11—Lactobacillus
    • A23V2400/165—Paracasei
    • 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
    • A23V2400/11—Lactobacillus
    • A23V2400/175—Rhamnosus
    • 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
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus
    • 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

Definitions

  • the invention relates to the technical field of food processing, in particular to a prebiotic yoghurt powder and a preparation method.
  • Probiotics change the composition of the host’s flora through colonization in the human body, and regulate the immune function of the host’s mucosa and system.
  • Appropriate supplementation of yogurt and other foods rich in probiotics can adjust the balance of the intestinal flora, and produce single microorganisms or bacteria that are beneficial to health.
  • the current yogurt is generally mostly fermented products.
  • the product form of yogurt is mainly liquid, which needs to be stored and sold in a low temperature environment for a short time.
  • the shelf life is short, and the transportation process requires a cold chain.
  • the cycle is short, and some yogurt products packaged in glass are easily broken after being bumped.
  • some commercially available baking powder that is, milk powder + fermenting bacteria, needs to be fermented at home after adding water by individuals. Most of them are purchased and used by families, but because they need to be fermented and used, it is inconvenient to operate. If there is pollution, it cannot be eaten, and there is uncertainty, so this kind of products has not been widely used.
  • the invention provides a prebiotic yoghurt powder and a preparation method, which belongs to the powdery fermented milk product, has the advantages of low transportation cost and convenient use, has rich probiotic content, and can be taken directly or with warm water when eating. It is convenient to drink and rich in nutrition, and has high economic benefits.
  • one of the embodiments of the present invention provides a method for preparing prebiotic yoghurt powder, comprising the following steps:
  • the yogurt is dried and pulverized by a vacuum low-temperature belt-type continuous dryer to obtain prebiotic yogurt powder.
  • the prebiotic yogurt powder is a powdery fermented milk product, and the fermented yogurt is dried at a low temperature and mildly by a vacuum low-temperature continuous dryer.
  • the drying temperature of this scheme is Control the temperature range that probiotics can tolerate, reduce the impact of the drying process on the activity and content of probiotics in yogurt, the probiotics in probiotic yogurt powder products have high activity and rich content, low production cost and powdery products It is easy to store, transport and eat, nutritious and delicious; in addition, traditional yogurt drying is static drying, the vacuum low-temperature continuous drying machine in this solution can be used for continuous drying, which is helpful for continuous production capacity expansion; at the same time, the vacuum low-temperature continuous drying machine Make the dried yogurt into a porous and loose shape, which has a certain degree of loosening effect. From the perspective of microstructure, there are micropores inside, and the particles after crushing have strong fluidity and good instant effect.
  • the drying temperature of the vacuum low-temperature belt continuous dryer is 20°C-58°C.
  • the vacuum low-temperature belt-type continuous dryer includes a belt dryer body, and a crawler belt for continuously transporting yoghurt is arranged in the belt dryer body, and several A heating unit, the temperature of which is controlled by the heating unit is 30°C-58°C, and a number of cooling units are arranged in the fuselage of the belt dryer near the outlet, and the temperature of the cooling unit is controlled to be 20°C-45°C.
  • a heating plate is arranged in the fuselage of the belt dryer and located under the track, and the heating plate is sequentially provided with a first heating unit, a second heating unit, and a third heating unit from the feeding end to the discharging end.
  • unit, the fourth heating unit, the first cooling unit and the second cooling unit, the temperature of the first heating unit and the second heating unit is 40°C-58°C, the temperature of the third heating unit and the fourth heating unit 30°C-48°C, the temperature of the first cooling unit is controlled at 25°C-45°C, and the temperature of the second cooling unit is controlled at 20°C-25°C.
  • the pulpy yoghurt moves continuously in the body of the belt dryer through the crawler belt, which can realize continuous drying treatment.
  • the heating plate is used to heat up and cool down the pulpy yoghurt in stages. Ensure mild drying temperature, avoid large temperature difference between cold and heat exchange, affect the survival of probiotics, and ensure the activity and content of yogurt in the final product.
  • the preheating temperature of the milk is 45°C-55°C
  • the stirring time is 15min-20min
  • the homogeneous pressure is 9.5MPa-24.5MPa
  • the sterilization temperature The temperature is 90°C
  • the sterilization time is 15min-25min
  • the fermentation temperature is 40°C-43°C
  • the fermentation time is 2.5h-3h
  • the final acidity of fermentation is 0.7%-0.8%.
  • one of the embodiments of the present invention provides a prebiotic yoghurt powder, comprising the following raw material components:
  • Lactobacillus fermentum 0.02wt%-0.08wt%
  • Stabilizer 0.05wt%-0.15wt%
  • Flavor substances 0-1wt%
  • prebiotic yogurt powder is rich in protein and probiotics.
  • probiotics can use functional oligosaccharides as raw materials for proliferation and produce lactic acid and butyric acid
  • the fermented yogurt is rich in dietary fiber, protein, vitamin B1, B2, iron, calcium and other minerals, as well as various lactic acid, butyric acid, calcium and beneficial substances produced by the fermentation of beneficial bacteria. Delicious features.
  • the milk product solution is one or more of milk, reconstituted milk and goat's milk.
  • the functional sugar is two or more of fructo-oligosaccharides, galacto-oligosaccharides, psicose and oat ⁇ -glucan.
  • the Lactobacillus fermentum is two or more of Lactobacillus rhamnosus, Lactobacillus casei, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus paracasei and Bifidobacterium.
  • the stabilizer is xanthan gum and pectin.
  • Prebiotic yogurt powder is a powdery fermented milk product, which is easy to store, transport and eat.
  • the fermented yogurt is dried at low temperature and mildly by a vacuum low-temperature continuous dryer.
  • the drying temperature is mild, and the probiotics in the product are highly active and rich in content , Nutritious and delicious.
  • Slurry yogurt moves continuously in the body of the belt dryer through the crawler belt.
  • the heating plate is used to heat up and cool down the slurry yogurt in stages to ensure a mild drying temperature and ensure the final product.
  • the activity and content of probiotics in yogurt, while the drying process can be continuously fed and discharged, which is helpful for the continuous production of yogurt.
  • Prebiotic yogurt powder is rich in protein and probiotics. Probiotics can use functional oligosaccharides as raw materials for proliferation in the early stage of fermentation.
  • the fermented yogurt is rich in dietary fiber, protein, vitamin B1, B2, iron, calcium, etc. Minerals, as well as various lactic acid, butyric acid, calcium and beneficial substances produced by the fermentation of beneficial bacteria, are nutritious and delicious.
  • Figure 1 It is a schematic structural diagram of a vacuum low-temperature belt-type continuous dryer in an embodiment of the present invention.
  • This application provides a powdery fermented milk product, which is prepared by drying and pulverizing fermented yogurt in a vacuum low-temperature belt-type continuous dryer.
  • the drying process adopts a mild drying temperature that can be tolerated by probiotics, ensuring that the probiotics in the product
  • the activity and content of the prebiotic yogurt powder have broken through the problem of continuous feeding and discharging under vacuum, which is helpful for the continuous production of enlarged production capacity.
  • the obtained prebiotic yoghurt powder has the characteristics of low transportation and storage costs, convenient consumption and delicious nutrition.
  • a kind of prebiotic yoghurt powder with reference to Fig. 1, adopts following steps to prepare:
  • the yogurt is dried and pulverized by a vacuum low-temperature belt-type continuous dryer, and the drying temperature is controlled at 40° C., and the prebiotic yogurt powder is obtained after the obtained material is quantitatively packaged.
  • the milk product solution is milk
  • the functional sugar is compounded by fructo-oligosaccharide and galacto-oligosaccharide in a mass ratio of 7:3, and the kestose content of fructo-oligosaccharide is ⁇ 60w/% (dry basis ), preferably the kestose content of fructooligosaccharides is 80w/% (dry basis);
  • the stabilizer is compounded by xanthan gum and pectin in a mass ratio of 1:1; Lactobacillus fermentum is produced by Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus paracasei are compounded, and the inoculum volume of Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus paracasei is 1 ⁇ 10 6 cfu/g.
  • a kind of prebiotic yoghurt powder with reference to Fig. 1, adopts following steps to prepare:
  • the yogurt is dried and pulverized by a vacuum low-temperature belt-type continuous dryer, and the drying temperature is controlled at 55° C., and the obtained material is quantitatively packaged to obtain prebiotic yogurt powder.
  • the milk product solution is made by mixing milk and reconstituted milk at a mass ratio of 1:1; the functional sugar is compounded with galactooligosaccharides and allulose at a mass ratio of 5:5;
  • the stabilizer is compounded by xanthan gum and pectin at a mass ratio of 1:1; Lactobacillus fermentum is compounded by Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus paracasei, Streptococcus thermophilus, The inoculum amounts of Lactobacillus bulgaricus and Lactobacillus paracasei were both 1 ⁇ 10 6 cfu/g.
  • a kind of prebiotic yoghurt powder with reference to Fig. 1, adopts following steps to prepare:
  • the yogurt is dried and pulverized by a vacuum low-temperature belt-type continuous dryer, and the drying temperature is controlled at 50° C., and the prebiotic yogurt powder is obtained after the obtained material is quantitatively packaged.
  • the milk product solution is milk made by dissolving milk powder in water;
  • the functional sugar is compounded by fructo-oligosaccharide and galacto-oligosaccharide in a mass ratio of 7:3, and the kestose of fructo-oligosaccharide Content ⁇ 60w/% (dry basis), preferably kestose triose content of fructooligosaccharides 80w/% (dry basis);
  • the stabilizer is compounded by xanthan gum and pectin in a mass ratio of 1:1 Lactobacillus fermentum is compounded by Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus paracasei, and the inoculum amount of Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus paracasei is 1 ⁇ 10 6 cfu/g .
  • a kind of prebiotic yoghurt powder with reference to Fig. 1, adopts following steps to prepare:
  • the yogurt is dried and pulverized by a vacuum low-temperature belt-type continuous dryer, and the drying temperature is controlled at 50° C., and the prebiotic yogurt powder is obtained after the obtained material is quantitatively packaged.
  • 77wt% of the 92.14wt% milk product solution is milk made by dissolving milk powder in water
  • 22.14wt% is goat milk made by dissolving goat milk powder in water
  • the functional sugar consists of fructooligosaccharide, allulose and Oat ⁇ -glucan is compounded at a mass ratio of 3:3:4, and the content of fructooligosaccharide kestose is ⁇ 60w/% (dry basis), preferably fructooligosaccharide kestose
  • the content is 80w/% (dry basis)
  • the stabilizer is compounded by xanthan gum and pectin at a mass ratio of 1:1
  • Lactobacillus fermentum is compounded by Streptococcus thermophilus and Lactobacillus bulgaricus.
  • the inoculation volumes of Streptococcus thermophilus and Lactobacillus bulgaricus were both 1 ⁇ 10 6 cfu/g.
  • a kind of prebiotic yoghurt powder with reference to Fig. 1, adopts following steps to prepare:
  • the yogurt is dried and pulverized by a vacuum low-temperature belt-type continuous dryer, the drying temperature is controlled at 50°C, and the obtained material is quantitatively packaged to obtain prebiotic yogurt powder.
  • the dairy product is goat milk;
  • the functional sugar is compounded by fructo-oligosaccharide and galacto-oligosaccharide in a mass ratio of 4:1, and the kestose content of fructo-oligosaccharide is ⁇ 60w/% (dry basis ), preferably the kestose content of fructooligosaccharides is 80w/% (dry basis);
  • the stabilizer is compounded by xanthan gum and pectin in a mass ratio of 1:1; Lactobacillus lysus, Lactobacillus casei, and Bifidobacterium are compounded, and the inoculum amount of Lactobacillus rhamnosus, Lactobacillus casei, and Bifidobacterium is 1 ⁇ 10 6 cfu/g;
  • flavor substances can be fruit and vegetable powder, Cranberry powder, yellow peach powder, green tea powder, black tea powder, and camellia powder can be selected according to the actual target product. In this plan
  • a vacuum low-temperature belt-type continuous dryer referring to Fig. 1, used to prepare the prebiotic yoghurt powder in the above-mentioned embodiments 1-5, comprising a cylindrical closed body 3 with a dryer, and a body with a dryer
  • the vacuum degree in 3 is ⁇ -99kpa
  • the inside of body 3 with dryer is rollingly installed with crawler belt 5 for transporting pulpy yoghurt and fixedly installed with heating plate 6 for drying pulpy yoghurt.
  • the top side of the machine body 3 with a dryer is set as the feed end, and the body 3 with a dryer is located at the feed end, and a feed tank 1 for loading slurry yogurt is installed, and the bottom of the body 3 with a dryer is far away from the feed tank 1.
  • One side is set as the discharge end, and the dryer body 3 is located at the discharge end, and a receiving tank 7 for collecting dried yoghurt is installed.
  • the yogurt in the feed tank 1 is continuously transported and dried inside the machine body 3 via the crawler belt 5, so that the traditional static drying of yogurt is successfully transformed into dynamic drying, breaking through the technical problem of continuous feeding and discharging under vacuum, and greatly While increasing the output of dry products, the production cost is reduced in an all-round way, which ensures the continuous production of yoghurt capacity.
  • the feeding tank 1 is connected with a feeding pipe 4, and the end of the feeding pipe 4 away from the feeding tank 1 extends to the upper surface of the crawler belt 5, and the upper surface of the crawler belt 5 is horizontally arranged, and the yogurt dropped from the feeding pipe 4 passes through the distributor. It can be evenly spread on the upper surface of the track 5, and then the track 5 is driven to roll by the transmission device.
  • the operating frequency of the track 5 is controlled at 20HZ-30HZ to realize continuous transportation of yoghurt.
  • the heating plate 6 is arranged horizontally, and the crawler belt 5 on the upper layer is attached to the upper surface of the heating plate 6.
  • the heating plate 6 is divided into a heating area and a cooling area.
  • the heating area is located on the side of the machine body 3 close to the feed end.
  • the heating plate 6 in the heating area transmits heat from bottom to top through the crawler belt 5, so that the material spread on the upper surface of the crawler belt 5 absorbs heat and then evaporates. Shaped yoghurt forms loose flaky dry cake in the process that crawler belt 5 moves slowly.
  • the cooling area is located on the side of the machine body 3 near the discharge end. At this time, the heat energy of the yogurt is transferred from top to bottom to the heating plate 6 in the cooling area, so that it is cooled to normal temperature and dried.
  • the heating area includes a first heating unit, a second heating unit, a third heating unit and a fourth heating unit arranged in sequence from the feed end to the discharge end, each heating unit is provided with a steam inlet, and steam is used to
  • the heating plate 6 is used for temperature control, and the steam of each heating unit circulates independently, and the used steam is discharged from the body 3 of the belt dryer through the secondary steam discharge pipe 2 .
  • the cooling area includes a first cooling unit and a second cooling unit. Each cooling unit is provided with a water inlet, and cooling water is used to regulate the temperature of the heating plate 6 . The cooling water of each cooling unit circulates independently.
  • the temperature of the first heating unit and the second heating unit is controlled at 40°C-58°C
  • the temperature of the third heating unit and the fourth heating unit is controlled at 30°C-48°C
  • the temperature of the first cooling unit is controlled at 25°C -45°C
  • the temperature of the second cooling unit is controlled at 20°C-25°C.
  • the temperature of the whole drying process is mild. Due to the vacuum and low-temperature drying, it can meet the processing requirements of most heat-sensitive materials, thereby preserving the active ingredients of the fermented yogurt probiotics to the greatest extent.
  • receiving tank 7 is positioned at crawler belt 5 and heating plate 6 and is away from one side end of feeding tank 1 below, and the inside of receiving tank 7 is equipped with rotary knife 8, and the yogurt after crawler belt 5 dries falls to receiving tank 7 Inside, the rotary knife 8 is used to crush the dry yoghurt cake which is loose and flake after drying.
  • the yogurt powder obtained after drying has a certain degree of loosening effect.
  • it can be seen from the microstructure that there are micropores inside. After being crushed to the required particle size, the particles have good fluidity and instant solubility, which improves the grade of the product.
  • Dried yogurt not only contains rich protein, but also retains a large amount of probiotics, and is also rich in prebiotic dietary fiber, vitamins, iron, calcium and other minerals. It can be directly brewed and drunk, which is convenient, nutritious, healthy and delicious.
  • a prebiotic yoghurt powder, each step and the reagents and parameters involved in each step are the same as in Example 1, the difference is that in S03, the yoghurt is dried by means of a spray dryer.
  • a prebiotic yoghurt powder, each step and the reagents and parameters involved in each step are the same as in Example 1, the difference is that in S03, the yoghurt is dried by a vacuum low-temperature freeze dryer.
  • a prebiotic yogurt powder, each step and the reagents and parameters involved in each step are the same as in Example 2, the difference is that in S03, the yogurt is dried by means of a spray dryer.
  • a prebiotic yoghurt powder, each step and the reagents and parameters involved in each step are the same as in Example 2, the difference is that in S03, the yoghurt is dried by a vacuum low-temperature freeze dryer.
  • a prebiotic yoghurt powder, each step and the reagents and parameters involved in each step are the same as in Example 3, the difference is that in S03, the yoghurt is dried by means of a spray dryer.
  • a prebiotic yoghurt powder, each step and the reagents and parameters involved in each step are the same as in Example 3, the difference is that in S03, the yoghurt is dried by a vacuum low-temperature freeze dryer.
  • the content of probiotics in the products processed by the vacuum low-temperature continuous belt dryer in this application is much higher than that of the spray drying method, and slightly lower than that of the vacuum low-temperature freeze-drying treatment method, which can enlarge the production capacity under the premise of ensuring the probiotic content in the product to the greatest extent.
  • Continuous production, low production cost and high output, the probiotic yoghurt powder finally obtained by the application has the characteristics of low transportation, storage and preparation costs, convenient consumption, nutrition and deliciousness.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
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  • Polymers & Plastics (AREA)
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Abstract

一种益生元酸奶粉及其制备方法，包括：将奶制品溶液预热后与白砂糖、功能性糖、稳定剂和风味物质依次混合后搅拌，随后均质、杀菌和过滤，得到乳液，在冷却的乳液中加入发酵乳杆菌，发酵得酸奶，将酸奶经真空低温带式连续干燥机进行干燥和粉碎，即得益生元酸奶粉。

Description

一种益生元酸奶粉和制备方法 技术领域
本发明涉及食品加工的技术领域，尤其涉及一种益生元酸奶粉和制备方法。
背景技术
益生菌通过定殖在人体内改变宿主的菌群组成，调节宿主黏膜与系统免疫功能，适当补充酸奶等富含益生菌的食物可以调节肠道内菌群平衡，产生有利于健康作用的单微生物或组成明确的混合微生物，有效促进营养吸收和维持肠道健康。
目前的酸奶一般多为发酵产品，对于酸奶的产品形态主要是液体，需要在低温环境中短时间储存、出售，货架期较短，运输过程需要冷链，整个保存、运输过程的成本高、保存周期短，此外一些采用玻璃包装的酸奶产品遭到磕碰之后便容易破碎。另外市售的一些发酵粉，即牛奶粉+发酵菌种配好，需要个人自主添加水后在家庭中发酵，多由家庭购买使用，但因需要发酵使用，操作不便，若在家庭发酵过程中存在污染，则不能食用，存在不确定性，故此类产品也一直未能有得到广泛使用。
因此，研究出方便运输、食用和保存的发酵后奶制品，同时尤为关键的是该奶制品附带有丰富的益生菌含量。
发明内容
本发明提供了一种益生元酸奶粉和制备方法，属于粉状的发酵后奶制品，具有运输成本低、使用方便的优势，其具有丰富的益生菌含量，食用时可直接或采用温水冲服，方便饮用且富含营养，经济效益高。
为了解决上述技术问题，本发明实施例之一提供了一种益生元酸奶粉的制备方法，包括以下步骤：
S1、将奶制品溶液预热后与除发酵乳杆菌外其他原料依次混合后搅拌，随后均质、杀菌和过滤，得到乳液；
S2、在冷却后的所述乳液中加入发酵乳杆菌，发酵后即得酸奶；
S3、将酸奶经真空低温带式连续干燥机进行干燥和粉碎，即得益生元酸奶粉。
通过采用上述方案，该益生元酸奶粉为粉状的发酵后奶制品，发酵后的酸奶采用真空低温连续干燥机进行低温温和干燥，相比于传统的冷冻干燥和喷雾干燥，本方案的干燥温度控制在益生菌可耐受的温度范围内，减少干燥过程对酸奶内益生菌的活性和含量降低的影响，益生菌酸奶粉产品中的益生菌活性高且含量丰富，制作成本低且粉状产品易于保存、运输和食用，营养美味；此外，传统的酸奶干燥为静态干燥，本方案中的真空低温连续干燥机可以连续干燥处理，有助于产能的放大连续生产；同时，真空低温连续干燥机使干燥后的酸奶形成多孔疏松状，具有一定程度的疏松效果，从微观结构上看内部具有微孔，粉碎后颗粒的流动性强，速溶效果好。
作为优选方案，在所述S3中，所述真空低温带式连续干燥机的干燥温度为20℃-58℃。
作为优选方案，所述真空低温带式连续干燥机包括带干机机身，所述带干机机身内设置有连续运输酸奶的履带，所述带干机机身内靠近进口端设置有若干加热单元，所述加热单元控制温度为30℃-58℃，所述带干机机身内靠近出口端设置有若干降温单元，所述降温单元控制温度为20℃-45℃。
作为优选方案，所述带干机机身内且位于履带下方设置有加热板，所述加热板自进料端至出料端方向依次设置有第一加热单元、第二加热单元、第三加热单元、第四加热单元、第一降温单元和第二降温单元，所述第一加热单元和第二加热单元的温度为40℃-58℃，所述第三加热单元和第四加热单元的温度为30℃-48℃，所述第一降温单元的温度控制在25℃-45℃，所述第二降温单元的温度控制在20℃-25℃。
通过采用上述方案，浆状酸奶经履带在带干机机身内连续移动，可以实现连续干燥处理，履带缓慢移动的过程中，同时采用加热板对浆状酸奶进行分阶段的升温和降温处理，保证干燥温度温和，避免冷热交换的温差较大影响益生菌的存活，确保了最终产品中酸奶的活性和含量。
作为优选方案，在所述S1中，所述牛奶的预热温度为45℃-55℃，搅拌时间为15min-20min，采用80目筛网过滤，均质压力为9.5MPa-24.5MPa，杀菌温度为90℃，杀菌时间为15min-25min；在所述S2中，发酵温度为40℃-43℃，发酵时间为2.5h-3h，发酵最终酸度为0.7％-0.8％。
为了解决上述技术问题，本发明实施例之一提供了一种益生元酸奶粉，包括以下原料组分：
白砂糖：5wt％-8wt％；
功能性糖：1.5wt％-2wt％；
发酵乳杆菌：0.02wt％-0.08wt％；
稳定剂：0.05wt％-0.15wt％；
风味物质：0-1wt％；
奶制品溶液：余量。
通过采用上述方案，以鲜奶或其他奶制品为原料，益生元酸奶粉具有丰富的蛋白质和益生菌，在发酵初期，益生菌可以利用功能性低聚糖作为增殖原料，并产生乳酸、丁酸以使蛋白变性，发酵后的酸奶具有丰富的膳食纤维、蛋白质和维生素B1、B2、铁、钙等矿物质，还有各种乳酸、丁酸、钙和有益菌发酵生产的有益物质，具有营养美味的特点。
作为优选方案，所述奶制品溶液为牛奶、复原乳、羊奶中的一种或多种。
作为优选方案，所述功能性糖为低聚果糖、低聚半乳糖、阿洛酮糖、燕麦β-葡聚糖中的两种或多种。
作为优选方案，所述发酵乳杆菌为鼠李糖乳杆菌、干酪乳杆菌、嗜热链球菌、保加利亚乳杆菌、副干酪乳杆菌、双歧杆菌的两种或多种。
作为优选方案，所述稳定剂为黄原胶和果胶。
相比于现有技术，本发明实施例具有如下有益效果：
1、益生元酸奶粉为粉状的发酵后奶制品，易于保存、运输和食用，发酵后的酸奶采用真空低温连续干燥机进行低温温和干燥，干燥温度温和，产品中益生菌活性高且含量丰富，营养美味。
2、浆状酸奶经履带在带干机机身内连续移动，履带缓慢移动的过程中，同时采用加热板对浆状酸奶进行分阶段的升温和降温处理，保证干燥温度温和，确保了最终产品酸奶中益生菌的活性和含量，同时干燥过程可以连续进出料处理，有助于酸奶产能的放大连续生产。
3、益生元酸奶粉具有丰富的蛋白质和益生菌，发酵初期益生菌可以利用功能性低聚糖作为增殖原料，发酵后的酸奶具有丰富的膳食纤维、蛋白质和维生素B1、B2、铁、钙等矿物质，还有各种乳酸、丁酸、钙和有益菌发酵生产的有益物质，具有营养美味的特点。
附图说明
图1：为本发明实施例中真空低温带式连续干燥机的结构示意图。
其中，说明书附图的附图标记如下：1、进料罐；2、二次蒸汽排出管；3、带干机机身；4、加料管；5、履带；6、加热板；7、收料罐；8、旋刀。
具体实施方式
下面将结合本发明实施例中的附图，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
本申请提供一种粉状发酵后奶制品，将发酵后酸奶经真空低温带式连续干燥机干燥、粉碎制备而成，干燥过程采用益生菌可耐受的温和干燥温度，确保了产品中益生菌的活性和含量，突破了真空状态下的连续进出料难题，有助于产能的放大连续生产，获得的益生元酸奶粉具有运输和保存成本低、方便食用 和营养美味等特点。
实施例一
一种益生元酸奶粉，参照图1，采用以下步骤制备而成：
S1、将93.9wt％奶制品溶液预热到45℃后，与4wt％白砂糖、2wt％功能性糖和0.05wt％稳定剂依次混合并搅拌，搅拌时间为20min，随后均质、杀菌和过滤，控制均质的压力为9.5MPa，控制杀菌温度为90℃，控制杀菌时间为15min，得到乳液；
S2、将乳液冷却到40℃，随后加入0.05wt％发酵乳杆菌进行发酵，控制发酵温度为40℃，发酵时间为3h，发酵的酸度达到0.7％即可停止发酵，获得酸奶；
S3、将酸奶经真空低温带式连续干燥机进行干燥和粉碎，控制干燥温度为40℃，将所得物料定量包装后即得益生元酸奶粉。
其中，奶制品溶液为牛奶，功能性糖由低聚果糖和低聚半乳糖按质量比为7：3的比例复配而成，低聚果糖的蔗果三糖含量≥60w/％(干基计)，优选低聚果糖的蔗果三糖含量80w/％(干基计)；稳定剂由黄原胶和果胶按质量比为1：1的比例复配而成；发酵乳杆菌由嗜热链球菌、保加利亚乳杆菌、副干酪乳杆菌复配而成，嗜热链球菌、保加利亚乳杆菌、副干酪乳杆菌的接种量均为1×10 6cfu/g。
实施例二
一种益生元酸奶粉，参照图1，采用以下步骤制备而成：
S1、将96.47wt％奶制品溶液预热到55℃后，与2wt％白砂糖、1.5wt％功能性糖和0.01wt％稳定剂依次混合并搅拌，搅拌时间为15min，随后均质、杀菌和过滤，控制均质的压力为20MPa，控制杀菌温度为90℃，控制杀菌时间为20min，得到乳液；
S2、将乳液冷却到45℃，随后加入0.02wt％发酵乳杆菌进行发酵，控制发酵温度为43℃，发酵时间为2.5h，发酵的酸度达到0.8％即可停止发酵，获得酸奶；
S3、将酸奶经真空低温带式连续干燥机进行干燥和粉碎，控制干燥温度为55℃，将所得物料定量包装后即得益生元酸奶粉。
其中，奶制品溶液由牛奶和复原乳按质量比为1：1的比例混合而成；功能性糖由低聚半乳糖和阿洛酮糖按质量比为5：5的比例复配而成；稳定剂由黄原胶和果胶按质量比为1：1的比例复配而成；发酵乳杆菌由嗜热链球菌、保加利亚乳杆菌、副干酪乳杆菌复配而成，嗜热链球菌、保加利亚乳杆菌、副干酪乳杆菌的接种量均为1×10 6cfu/g。
实施例三
一种益生元酸奶粉，参照图1，采用以下步骤制备而成：
S1、将89.97wt％奶制品溶液预热到50℃后，与8wt％白砂糖、1.8wt％功能性糖和0.15wt％稳定剂依次混合并搅拌，搅拌时间为15min，随后均质、杀菌和过滤，控制均质的压力为24.5MPa，控制杀菌温度为90℃，控制杀菌时间为25min，得到乳液；
S2、将乳液冷却到40℃，随后加入0.08wt％发酵乳杆菌进行发酵，控制发酵温度为42℃，发酵时间为3h，发酵的酸度达到0.7％即可停止发酵，获得酸奶；
S3、将酸奶经真空低温带式连续干燥机进行干燥和粉碎，控制干燥温度为50℃，将所得物料定量包装后即得益生元酸奶粉。
其中，奶制品溶液由牛奶粉加水溶解后制成的牛奶；功能性糖由低聚果糖和低聚半乳糖按质量比为7：3的比例复配而成，低聚果糖的蔗果三糖含量≥60w/％(干基计)，优选低聚果糖的蔗果三糖含量80w/％(干基计)；稳定剂由黄原胶和果胶按质量比为1：1的比例复配而成；发酵乳杆菌由嗜热链球菌、保加利亚乳杆菌、副干酪乳杆菌复配而成，嗜热链球菌、保加利亚乳杆菌、副干酪乳杆菌的接种量均为1×10 6cfu/g。
实施例四
一种益生元酸奶粉，参照图1，采用以下步骤制备而成：
S1、将92.14wt％奶制品溶液预热到45℃后，与6wt％白砂糖、1.7wt％功能性糖和0.1wt％稳定剂依次混合并搅拌，搅拌时间为20min，随后均质、杀菌和过滤，控制均质的压力为24.5MPa，控制杀菌温度为90℃，控制杀菌时间为15min，得到乳液；
S2、将乳液冷却到40℃，随后加入0.06wt％发酵乳杆菌进行发酵，控制发酵温度为42℃，发酵时间为3h，发酵的酸度达到0.7％即可停止发酵，获得酸奶；
S3、将酸奶经真空低温带式连续干燥机进行干燥和粉碎，控制干燥温度为50℃，将所得物料定量包装后即得益生元酸奶粉。
其中，92.14wt％奶制品溶液中的77wt％为牛奶粉加水溶解后制成的牛奶22.14wt％为羊奶粉加水溶解后制成的羊奶；功能性糖由低聚果糖、阿洛酮糖和燕麦β-葡聚糖按质量比为3：3：4的比例复配而成，低聚果糖的蔗果三糖含量≥60w/％(干基计)，优选低聚果糖的蔗果三糖含量80w/％(干基计)；稳定剂由黄原胶和果胶按质量比为1：1的比例复配而成；发酵乳杆菌由嗜热链球菌、保加利亚乳杆菌复配而成，嗜热链球菌、保加利亚乳杆菌的接种量均为1×10 6cfu/g。
实施例五
一种益生元酸奶粉，参照图1，采用以下步骤制备而成：
S1、将89.16wt％奶制品溶液预热到45℃后，与8wt％白砂糖、1.7wt％功能性糖、1wt％风味物质和0.08wt％稳定剂依次混合并搅拌，搅拌时间为20min，随后均质、杀菌和过滤，控制均质的压力为24.5MPa，控制杀菌温度为90℃，控制杀菌时间为15min，得到乳液；
S2、将乳液冷却到40℃，随后加入0.06wt％发酵乳杆菌进行发酵，控制发酵温度为42℃，发酵时间为3h，发酵的酸度达到0.7％即可停止发酵，获得酸奶；
S3、将酸奶经经真空低温带式连续干燥机进行干燥和粉碎，控制干燥温度为50℃，将所得物料定量包装后即得益生元酸奶粉。
其中，奶制品为羊奶；功能性糖由低聚果糖和低聚半乳糖按质量比为4：1的比例复配而成，低聚果糖的蔗果三糖含量≥60w/％(干基计)，优选低聚果糖的蔗果三糖含量80w/％(干基计)；稳定剂由黄原胶和果胶按质量比为1：1的比例复配而成；发酵乳杆菌由鼠李糖乳杆菌、干酪乳杆菌、双歧杆菌复配而成，鼠李糖乳杆菌、干酪乳杆菌、双歧杆菌的接种量均为1×10 6cfu/g；风味物质可以为果蔬粉、蔓越莓粉、黄桃粉、绿茶粉、红茶粉、金花茶粉，可以根据实际的目标产品做相应选择，在本方案中优选为果蔬粉。
实施例六
一种真空低温带式连续干燥机，参照图1，用于制备上述实施例1-5中的益生元酸奶粉，包括呈圆筒型闭合设置的带干机机身3，带干机机身3内的真空度≥-99kpa,带干机机身3的内部滚动安装有对浆状酸奶进行运输的履带5和固定安装有对浆状酸奶进行干燥的加热板6。带干机机身3的顶部一侧设置为进料端，带干机机身3位于进料端安装有装载浆状酸奶的进料罐1，带干机机身3的底部远离进料罐1一侧设置为出料端，带干机机身3位于出料端安装有收集干燥后酸奶的收料罐7。进料罐1内的酸奶经履带5在带干机机身3内部进行连续运输和干燥，使传统酸奶的静态干燥成功转化为动态干燥，突破了真空状态下来连续进出料的技术难题，在大幅提高干燥制品产量的同时使生产成本全面下降，确保了酸奶产能的放大连续生产。
具体地，进料罐1连接有加料管4，加料管4远离进料罐1的一端延伸至履带5的上表面，履带5的上表面呈水平设置，加料管4掉落的酸奶通过布料器可以均匀铺展在履带5上表面，然后由传动装置拖动履带5滚动，履带5的运行频率控制在20HZ-30HZ，实现对酸奶的连续运输。
具体地，加热板6水平设置，位于上层的履带5贴附于加热板6的上表面，加热板6分为加热区域和降温区域。加热区域位于带干机机身3靠近进料端的一侧，加热区域的加热板6热能透过履带5由下往上传热，使铺展在履带5上表面的物料吸热后产生蒸发作用，浆状酸奶在履带5缓慢移动的过程中形成疏松片状干燥饼。降温区域位于带干机机身3靠近出料端的一侧，此时酸奶的热能由上往下传热到达降温区域的加热板6，从而冷却到常温并完成干燥。
具体地，加热区域包括沿进料端至出料端依次排列的第一加热单元、第二加热单元、第三加热单元和第四加热单元，每个加热单元均设置有蒸汽进口，采用蒸汽对加热板6进行温度调控，各个加热单元的蒸汽独立循环，使用后的蒸汽通过二次蒸汽排出管2排出带干机机身3。降温区域包括第一降温单元和第二降温单元，每个降温单元均设置有进水口，采用冷却水对加热板6进行温度调控，各个降温单元的冷却水独立循环。其中，第一加热单元和第二加热单元 的温度控制在40℃-58℃，第三加热单元和第四加热单元的温度控制在30℃-48℃，第一降温单元的温度控制在25℃-45℃，第二降温单元的温度控制在20℃-25℃。整个干燥过程温度温和，由于是真空低温干燥，可以满足大部分热敏性物料的加工要求，从而最大限度地保存了酸奶益生菌发酵后的有效成分。
具体地，收料罐7位于履带5和加热板6远离进料罐1的一侧末端下方，收料罐7的内部安装有旋刀8，履带5干燥后的酸奶掉落到收料罐7内部，旋刀8用于对干燥后呈疏松片状的酸奶干燥饼进行粉碎。干燥后所得的酸奶粉具有一定程度的疏松效果，同时从微观结构上可以看到内部具有微孔，粉碎到所需要的粒径后，颗粒流动性好，速溶性较好，提升产品的档次。酸奶干燥后不仅含有丰富的蛋白质，且保留了大量的益生菌，同时还含有丰富的益生元膳食纤维、维生素、铁、钙等矿物质，可以直接冲调饮用，方便营养健康美味。
对比例一
一种益生元酸奶粉，各步骤及各步骤所涉及的试剂、参数等均与实施例一相同，不同之处在于：在S03中，采用喷雾干燥机的方式对酸奶进行干燥。
对比例二
一种益生元酸奶粉，各步骤及各步骤所涉及的试剂、参数等均与实施例一相同，不同之处在于：在S03中，采用真空低温冻干机对酸奶进行干燥。
对比例三
一种益生元酸奶粉，各步骤及各步骤所涉及的试剂、参数等均与实施例二相同，不同之处在于：在S03中，采用喷雾干燥机的方式对酸奶进行干燥。
对比例四
一种益生元酸奶粉，各步骤及各步骤所涉及的试剂、参数等均与实施例二相同，不同之处在于：在S03中，采用真空低温冻干机对酸奶进行干燥。
对比例五
一种益生元酸奶粉，各步骤及各步骤所涉及的试剂、参数等均与实施例三相同，不同之处在于：在S03中，采用喷雾干燥机的方式对酸奶进行干燥。
对比例六
一种益生元酸奶粉，各步骤及各步骤所涉及的试剂、参数等均与实施例三相同，不同之处在于：在S03中，采用真空低温冻干机对酸奶进行干燥。
性能检测试验
益生菌含量检测：根据GB 4789.35-2016《食品安全国家标准-食品微生物学检验-乳酸菌检验》检测不同实施例和不同对比例中S2中的酸奶和S3中益生菌酸奶粉的益生菌总含量(cfu/g)，检测结果如表1所示。
表1-实施例1-5的酸奶和益生菌酸奶粉的益生菌总含量
Figure PCTCN2022106379-appb-000001
结合表1中实施例1-3和对比例1-6的检测结果可知，传统的酸奶干燥方式主要有喷雾干燥和真空低温冻干两种方式，喷雾干燥处理的成本稍低，但对原味及活菌的保存不足，对粘度稍高和有热敏性要求的产品更是无能为力，表中可以看出干燥后益生菌的含量急剧下降；而采用真空低温冻干处理的酸奶益生菌含量虽然得到了最大效益的保存，但该处理方式存在产量低且成本昂贵的缺陷。而本申请采用真空低温连续带式干燥机处理的产品益生菌含量远高于喷 雾干燥方式，略低于真空低温冻干处理方式，可以在最大程度确保产品中益生菌含量的前提下放大产能的连续生产，生产成本低且产量提高，本申请最终获得的益生菌酸奶粉具有运输、保存、制备成本低、方便食用、营养美味的特点。
以上所述的具体实施例，对本发明的目的、技术方案和有益效果进行了进一步的详细说明，应当理解，以上所述仅为本发明的具体实施例而已，并不用于限定本发明的保护范围。特别指出，对于本领域技术人员来说，凡在本发明的精神和原则之内，所做的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。

Claims (10)

  1. 一种益生元酸奶粉的制备方法，其特征在于，包括以下步骤：
    S1、将奶制品溶液预热后与除发酵乳杆菌外其他原料依次混合后搅拌，随后均质、杀菌和过滤，得到乳液；
    S2、在冷却后的所述乳液中加入发酵乳杆菌，发酵后即得酸奶；
    S3、将酸奶经真空低温带式连续干燥机进行干燥和粉碎，即得益生元酸奶粉。
  2. 如权利要求1所述的一种益生元酸奶粉的制备方法，其特征在于，所述真空低温带式连续干燥机的干燥温度为20℃-58℃。
  3. 如权利要求1所述的一种益生元酸奶粉的制备方法，其特征在于，所述真空低温带式连续干燥机包括带干机机身(3)，所述带干机机身(3)内设置有连续运输酸奶的履带(5)，所述带干机机身(3)内靠近进口端设置有若干加热单元，所述加热单元控制温度为30℃-58℃，所述带干机机身(3)内靠近出口端设置有若干降温单元，所述降温单元控制温度为20℃-45℃。
  4. 如权利要求3所述的一种益生元酸奶粉的制备方法，其特征在于，所述带干机机身(3)内且位于履带(5)下方设置有加热板(6)，所述加热板(6)自进料端至出料端方向依次设置有第一加热单元、第二加热单元、第三加热单元、第四加热单元、第一降温单元和第二降温单元，所述第一加热单元和第二加热单元的温度为40℃-58℃，所述第三加热单元和第四加热单元的温度为30℃-48℃，所述第一降温单元的温度控制在25℃-45℃，所述第二降温单元的温度控制在20℃-25℃。
  5. 如权利要求1所述的一种益生元酸奶粉的制备方法，其特征在于:
    在所述S1中，所述牛奶的预热温度为45℃-55℃，搅拌时间为15min-20min，采用80目筛网过滤，均质压力为9.5MPa-24.5MPa，杀菌温度为90℃，杀菌时间为15min-25min；
    在所述S2中，发酵温度为40℃-43℃，发酵时间为2.5h-3h，发酵最终酸 度为0.7％-0.8％。
  6. 一种益生元酸奶粉，其特征在于，采用如权利要求1-5任一所述的一种益生元酸奶粉的制备方法获得，包括以下原料组分：
    白砂糖：2wt％-8wt％；
    功能性糖：1.5wt％-2wt％；
    发酵乳杆菌：0.02wt％-0.08wt％；
    稳定剂：0.01wt％-0.15wt％；
    风味物质：0-1wt％；
    奶制品溶液：余量。
  7. 如权利要求6所述的一种益生元酸奶粉，其特征在于，所述奶制品溶液为牛奶、复原乳、羊奶中的一种或多种。
  8. 如权利要求6所述的一种益生元酸奶粉，其特征在于，所述功能性糖为低聚果糖、低聚半乳糖、阿洛酮糖、燕麦β-葡聚糖中的两种或多种。
  9. 如权利要求6所述的一种益生元酸奶粉，其特征在于，所述发酵乳杆菌为鼠李糖乳杆菌、干酪乳杆菌、嗜热链球菌、保加利亚乳杆菌、副干酪乳杆菌、双歧杆菌的两种或多种。
  10. 如权利要求6所述的一种益生元酸奶粉，其特征在于，所述稳定剂为黄原胶和果胶。
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