WO2024017171A1 - 一种含γ-氨基丁酸酵母抽提物的调制乳及其制备方法 - Google Patents

一种含γ-氨基丁酸酵母抽提物的调制乳及其制备方法 Download PDF

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WO2024017171A1
WO2024017171A1 PCT/CN2023/107574 CN2023107574W WO2024017171A1 WO 2024017171 A1 WO2024017171 A1 WO 2024017171A1 CN 2023107574 W CN2023107574 W CN 2023107574W WO 2024017171 A1 WO2024017171 A1 WO 2024017171A1
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milk
parts
yeast
prepared
acid
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French (fr)
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覃先武
李志刚
张彦
李沛
李库
伍业旭
颜东方
胥怀
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安琪酵母股份有限公司
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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
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • 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
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • 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
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners

Definitions

  • the invention belongs to the field of prepared milk, and specifically relates to a prepared milk containing ⁇ -aminobutyric acid yeast extract and a preparation method thereof.
  • liquid milks There are many liquid milks on the market, which are often made from milk plus thickeners, emulsifiers, sweetening substances, etc.
  • GABA ⁇ -aminobutyric acid
  • GABA By inhibiting the decarboxylation reaction of glutamic acid, GABA can promote more glutamic acid to combine with ammonia to form urea and be excreted from the body, thereby eliminating ammonia poisoning and improving human liver and kidney function. Numerous clinical trials have shown that ⁇ -aminobutyric acid has obvious effects in anti-anxiety and sleep aids, and the country has also included it in the list of new resource foods.
  • the existing technology has proposed the idea of adding ⁇ -aminobutyric acid to liquid milk products. People can improve sleep quality and suppress anxiety while ingesting milk nutrition.
  • the inventor has been engaged in yeast research for a long time and found that the yeast extract prepared by a specific method contains GABA. Adding the just prepared GABA-containing yeast extract to liquid milk can meet the actual needs of consumers.
  • the present invention aims to provide a prepared milk containing gamma-aminobutyric acid yeast extract and a preparation method thereof, which not only improves the taste and flavor of the product, but also introduces the health-care functions and nutrition of gamma-aminobutyric acid. value.
  • the present invention provides a prepared milk, which contains: 800 to 970 parts based on 1000 parts of the total weight of raw materials, 0.1 to 10 parts of gamma-aminobutyric acid yeast extract, and 0 to 4 thickening agents. parts, 0 to 3 parts of emulsifier, 0 to 1 part of acidity regulator, 0 to 130 parts of sweetening substances, 0 to 2 parts of essence, and the thickener and emulsifier contents are different at the same time, 0 parts, and the balance is water.
  • the total weight of raw materials it contains: 810 to 960 parts of raw milk, 0.1 to 10 parts of ⁇ -aminobutyric acid yeast extract, 0.28 to 3.8 parts of thickener, and 0.5 to 3 emulsifiers. parts, 0.3 to 0.9 parts of acidity regulator, 10 to 130 parts of sweetening substances, 0.5 to 2 parts of essence, and the balance is water.
  • the raw milk is fresh milk, reconstituted milk, partially skimmed milk or skimmed milk.
  • the partially skimmed milk or skimmed milk is obtained by adjusting the fat content of fresh milk or reconstituted milk by centrifugation.
  • the milk is prepared according to the above, wherein the gamma-aminobutyric acid-containing yeast extract is derived from yeast fermentation.
  • the modulated milk also contains one or more of nutritionally enhanced substances, cereal raw materials, fruit and vegetable raw materials and water-soluble dietary fiber;
  • the prepared milk also contains 1-15 parts of water-soluble dietary fiber; more preferably, the water-soluble dietary fiber is polydextrose.
  • the milk is prepared according to the above, wherein the method of obtaining the ⁇ -aminobutyric acid-containing yeast extract through yeast fermentation includes the following preparation steps:
  • yeast inoculation amount is 10g/L ⁇ 30g/L, and citric acid is added 0.5%-5wt%, preferably 1%-2wt%;
  • step (2) Heat the yeast milk obtained in step (1) at a temperature of 40°C to 70°C, preferably 50 to 60°C;
  • citric acid to control the pH between 4.0 and 7.0, preferably between 5.0 and 6.0;
  • step (4) Continue to autolyse the yeast milk under the pH conditions of step (4) for 2 to 8 hours, preferably 3 to 5 hours;
  • step (6) Use hot water to separate the yeast milk after step (5), and obtain a paste-like yeast extract containing ⁇ -aminobutyric acid after evaporation and concentration of the separated liquid.
  • the thickening agent is cyclodextrin, gum arabic, acetate starch, guar gum, pectin, sodium alginate, potassium alginate, locust bean gum, xanthan gum, formazan gum, etc.
  • the emulsifier is propylene glycol fatty acid ester, monoglyceryl fatty acid ester, succinic acid monoglyceride, polyglyceryl fatty acid ester, polyoxyethylene sorbitan monolaurate, diacetyl One or more of tartrate mono- and diglycerides, sucrose fatty acid esters, phospholipids, modified soybean lecithin, enzymatically hydrolyzed soybean lecithin, sodium caseinate, lactic acid fatty acid glycerides, and acetylated mono- and diglyceryl fatty acid esters; preferably
  • the mixture of mono- and diglyceryl fatty acid esters can be a mixed ester of any fatty acid and glycerin.
  • the mono- and diglyceryl fatty acid esters in the present invention can be oleic acid, linoleic acid, linolenic acid, palmitic acid, and behenic acid.
  • the ester content is greater than or equal to 95% (monoglyceryl stearate is preferably used in the present invention).
  • the "fatty acid ester" in the "polyglycerol fatty acid esters", “sucrose fatty acid esters” and “acetylated mono- and diglyceryl fatty acid esters” used in the present invention can be any fatty acid, respectively, with glycerin, Any ester formed from sucrose and acetylated glycerol.
  • the "fatty acid ester” can be any one of oleic acid, linoleic acid, linolenic acid, palmitic acid, behenic acid, stearic acid and lauric acid. One or more species.
  • the acidity regulator is one of phosphoric acid and its salts, citric acid and its salts, malic acid and its salts, lactic acid and its salts, carbonic acid and its salts, or Various.
  • the sweet substances are white sugar, fructose syrup, crystallized fructose, honey, steviol glycosides, erythritol, mogroside, maltitol, sucralose, and acesulfame potassium , one or more of cyclamate and cyclamate.
  • the present invention provides a method for preparing the above-mentioned modulated milk, which includes the following steps:
  • the raw milk used in step (1) accounts for 25-60wt% of all raw milk.
  • step (1) the raw milk dissolves other materials under heating conditions, and the heating temperature is 60-75°C.
  • step (1) the raw milk dissolves other materials under shearing and stirring conditions, and the shearing and stirring time is 15-20 minutes.
  • the homogenization temperature is 60-75°C
  • the homogenization pressure is 70/250 Bar.
  • product quality testing is performed after homogenization and before sterilization, or quality testing is performed after sterilization; or quality testing is performed on the semi-finished product obtained in step (2) before homogenization is performed; preferably, quality testing is performed after sterilization, and then canning is performed. Pretend to be able to prepare milk.
  • the semi-finished product protein and acidity indicators should be detected, wherein the semi-finished product protein content should be ⁇ 2.3%, the acidity should be 15-18°T, and the pH value should be 6.3-7.0.
  • the prepared milk of the present invention can take into account both excellent taste and balanced functional nutrition. It not only has the functionality of ⁇ -aminobutyric acid, but also has a rich milk aroma and a smooth taste without the unique irritating smell of yeast.
  • the present invention uses freshly prepared yeast extract containing ⁇ -aminobutyric acid to be directly added to raw milk to solve the technical problem of not having both taste and functional nutrition.
  • the gamma-aminobutyric acid-containing yeast extract used in the present invention is prepared by the following method: using conventional yeast for fermentation to prepare yeast milk, and adding citric acid 0.5% to 5wt%, preferably 1% to 2wt% ;Then the obtained yeast milk is heated at 40°C-70°C, preferably at 50-60°C; after the heating treatment, the pH of the yeast milk remains unchanged, and the heat preservation effect is continued for 0.5-3h, preferably 1-2h; action time After completion, use citric acid to control the pH between 4.0 and 7.0, preferably 5.0 and 6.0; the yeast milk continues to autolyse under the above pH conditions for 2-8 hours, preferably 3 to 5 hours; use hot water to dissolve the yeast milk after the reaction is completed. Separate, and the separated clear liquid is evaporated and concentrated to obtain a paste-like yeast extract product containing ⁇ -aminobutyric acid.
  • yeast strains are preferably used in the present invention to prepare gamma-aminobutyric acid-containing yeast extract products:
  • Candida strain name: Candida C1.7 (Wickerhamomyces anomalus C1.7); preservation number: CCTCC NO:M2017782; preservation date: December 11, 2017; preservation institution: China Type Culture Collection Center (CCTCC); Address: Wuhan University, Wuhan, China, Postal Code: 430072, Fax: (027) 68754833; The details have been disclosed in the patent document of CN110959853A (Application No.: 201811152248.4).
  • Pichia pastoris strain name: strain Pichia pastoris C1.8 (Cyberlindnera fabianii C1.8); preservation number: CCTCC NO:M2017780; preservation date: December 11, 2017; preservation institution: China Typical Culture Collection Center (CCTCC); Address: Wuhan University, Wuhan, China, Postal Code: 430072, Fax: (027) 68754833; The details have been disclosed in the patent document of CN110959853A (Application No.: 201811152248.4).
  • Yeast milk is obtained by the following method: adding yeast strains to a sterilized glucose solution, with an inoculation amount of 15g/L to 30g/L, and activating it to obtain a yeast seed liquid; adding the above-mentioned strains to the fermentation medium Yeast seed liquid is fermented to obtain fermentation liquid; the above fermentation liquid is centrifuged, and the heavy phase is washed to obtain washed yeast; the washed yeast is prepared with water to obtain yeast milk.
  • Fermentation conditions are: pH 3.0-5.0, culture temperature 30-33°C, and culture time 10-20 hours.
  • the fermentation medium contains the following components per 100 ml of medium: carbon source 3-5g, yeast extract 0.5-1g, ammonium sulfate 1-2g, magnesium sulfate 0.5-1g, potassium dihydrogen phosphate 0.3-0.5g , zinc sulfate 0.1-0.2g.
  • the carbon source is one or a combination of sugarcane molasses, beet molasses and starch hydrolyzable sugar.
  • the centrifugal separation of the fermentation broth is performed at 5000-7000 rpm for 5-15 minutes. The supernatant is discarded and the heavy phase is retained.
  • One or more of nutritional enhancement substances, cereal raw materials, fruit and vegetable raw materials, water-soluble dietary fiber, etc. can also be added to the prepared milk of the present invention, so that the total weight of the raw materials is 1,000 parts.
  • the method for preparing modified milk containing gamma-aminobutyric acid yeast extract of the present invention includes the following process steps:
  • Raw milk is processed through standardized processing processes such as concentration and fat separation to obtain raw milk such as whole milk, partially skimmed milk, skimmed milk or reconstituted milk;
  • step (3) Homogenize the concentrated material obtained in step (2), and the homogenization parameter is 70/250bar (that is, first adjust the secondary pressure to 70bar, and then adjust the primary pressure to 250bar) to obtain a semi-finished product;
  • step (3) Cool the semi-finished product obtained in step (3) to 1-8°C, then introduce it into the can to be filled, rinse the pipeline with a small amount of raw milk, and introduce it into the can to be filled;
  • the present invention adopts an ultra-high temperature sterilization process (130°C to 142°C, 3 to 15s) to ensure the killing of conventional microorganisms and the spores contained in some raw materials.
  • the packaging form can be various packaging forms currently used for beverage packaging on the market, such as Tetra Prisma, Baileys, Tetra Brik, three-piece cans, two-piece cans, Combibloc, PET, HDPT, etc.
  • the ⁇ -aminobutyric acid-containing yeast extract used in all examples was fresh yeast extract that had just been fermented.
  • step (2) The yeast milk obtained in step (1) is heated in a water bath at a temperature of 55°C;
  • step (4) Continue to autolyze the yeast milk for 4 hours under the pH conditions of step (4);
  • step (6) Use hot water to separate the yeast milk after step (5).
  • the separated liquid is evaporated and concentrated to obtain a paste-like yeast extract containing ⁇ -aminobutyric acid, which is used for preparation in the following examples.
  • Preparation of milk wherein the solid content of the extract is 68%, the ⁇ -aminobutyric acid content is 10.5% (dry basis), and the protein content is 53% (dry basis).
  • the ratio of each raw material is based on the total weight of the prepared milk:
  • the homogenization temperature is 66°C
  • the homogenization pressure is 70/250Bar, that is, first adjust the secondary pressure to 70bar, and then adjust the primary pressure to 250bar;
  • step (3) Use heat exchange equipment to cool the concentrated material obtained in step (3) to 5°C and then introduce it into the tank to be filled, then use the remaining ingredients to flush the pipeline with raw milk, and introduce this part of the raw milk into the tank to be loaded;
  • the protein mass content is 2.42%, the acidity is 16°T, and the pH value is 6.8 (the protein content of the semi-finished product should be ⁇ 2.3%, the acidity is 15-18°T, and the pH value is 6.3-7.0) ;
  • Vacuum degassing vacuum degree -70kpa.
  • the front homogenization parameter is 50/200Bar: first adjust the secondary pressure to 50Bar, and then adjust the primary pressure to 200Bar.
  • Sterilization parameters are: 142°C/5s.
  • Aseptic filling is performed on the sterile material liquid obtained in the process (8).
  • the ratio of each raw material is based on the total weight of the prepared milk:
  • step (3) Homogenize the concentrated material obtained in step (2).
  • the homogenization temperature is 65°C and the homogenization pressure is 70/250Bar. First adjust the secondary pressure to 70bar and then adjust the primary pressure to 250bar;
  • step (3) Use heat exchange equipment to cool the concentrated material obtained in step (3) to 1 to 10°C and then introduce it into the tank to be loaded. Use the remaining ingredients to flush the pipeline with raw milk, and introduce this part of the raw milk into the tank to be loaded;
  • Vacuum degassing vacuum degree -35kpa.
  • the front homogenization parameter is 50/200Bar. First adjust the secondary pressure to 50Bar, and then adjust the secondary pressure to 200Bar.
  • Sterilization parameters are: 142°C/5s.
  • Aseptic filling is performed on the sterile material liquid obtained in the process (10).
  • Example 4 Using gamma-aminobutyric acid-containing yeast extract to prepare strawberry flavored milk
  • the ratio of each raw material is based on the total weight of the prepared milk:
  • step (4) Use heat exchange equipment to cool the concentrated material obtained in step (4) to 10°C and then introduce it into the tank to be filled, rinse the pipeline with the remaining milk, and introduce this part of the milk into the tank to be filled;
  • Vacuum degassing vacuum degree -75kpa.
  • the front homogenization parameter is 50/200Bar. First adjust the secondary pressure to 50Bar, and then adjust the secondary pressure to 200Bar.
  • Sterilization parameters are: 138°C/3s.
  • Aseptic filling is performed on the sterile material liquid obtained in the process (8).
  • Example 5 Using gamma-aminobutyric acid-containing yeast extract to prepare strawberry flavored milk
  • the ratio of each raw material is based on the total weight of the prepared milk:
  • Example 4 Except that the specific contents of each component involved are different from those in Example 4 as mentioned above, the same operating steps as in Part 4.2 of Example 4 are used to prepare the modified milk. The various indicators of the finished product were tested according to the steps described in "Taste Evaluation Test Method". The specific test results are shown in Table 2.
  • the ratio of each raw material is based on the total weight of the prepared milk:
  • Example 3 Except that the contents of the specific components involved are different from those in Example 3 as mentioned above, the same operating steps as in Part 3.2 of Example 3 are used to prepare the prepared milk. The various indicators of the finished product were tested according to the steps described in "Taste Evaluation Test Method". The specific test results are shown in Table 2.
  • the ratio of each raw material is based on the total weight of the prepared milk:
  • Example 2 Except that the specific content of each component involved is different from that in Example 2 as mentioned above, the same operating steps as in Part 2.2 of Example 2 are used to prepare the prepared milk, in which raw milk is used to dissolve the thickener and emulsifier in the material making process. , sweet substances, and acidity regulators.
  • the prepared prepared milk products were tested for various indicators of the finished product according to the steps described in the "Product Taste Evaluation Test Method" later in this application. The specific test results are shown in Table 2.
  • the ratio of each raw material is based on the total weight of the prepared milk:
  • Example 2 Except that the contents of the specific components involved are different from those in Example 1 as mentioned above, the same operating steps as in Part 2.2 of Example 2 are used to prepare the prepared milk. The various indicators of the finished product were tested according to the steps described in "Taste Evaluation Test Method". The specific test results are shown in Table 2.
  • the ratio of each raw material is based on the total weight of the prepared milk:
  • the ratio of each raw material is based on the total weight of the prepared milk:
  • the homogenization temperature is 65-70°C
  • the homogenization pressure is 70/250Bar, first adjust the secondary pressure to 70bar, and then adjust the primary pressure to 250bar;
  • step (3) Use heat exchange equipment to cool the concentrated material obtained in step (3) to 1 to 10°C and then introduce it into the tank to be filled, then use the remaining ingredients to flush the pipeline with raw milk, and introduce this part of the raw milk into the tank to be loaded;
  • Vacuum degassing vacuum degree -35 ⁇ -80kpa.
  • the front homogenization parameter is 50/200Bar. First adjust the secondary pressure to 50Bar, and then adjust the secondary pressure to 200Bar.
  • Sterilization parameters are: 142°C/5s.
  • Aseptic filling is performed on the sterile material liquid obtained in step (8).

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Abstract

一种含γ-氨基丁酸酵母抽提物的调制乳及其制备方法，以原料总重量为1000份计，包含：原料乳800～970份，含γ-氨基丁酸酵母抽提物0.1～10份，增稠剂0～4份，乳化剂0～3份，酸度调节剂0～1份，甜味物质0～130份，香精0～2份，且增稠剂和乳化剂含量不同时为0份，余量为水。调制乳具备γ-氨基丁酸的功能性，而且奶香浓郁，味道顺滑，没有酵母特有的刺激气味。

Description

一种含γ-氨基丁酸酵母抽提物的调制乳及其制备方法 技术领域
本发明属于调制乳领域，具体涉及一种含γ-氨基丁酸酵母抽提物的调制乳及其制备方法。
 背景技术
目前市面上液态奶很多，这些液态奶往往是用牛奶加增稠剂、乳化剂、甜味物质等制成。
近年来，伴随着社会整体生活节奏的加快以及来自各方面的影响，越来越多的居民出现睡眠问题。
随着科技的发展，科学家逐渐认识到γ-氨基丁酸(GABA)是一种广泛分布在动植物及微生物体内的非蛋白组成氨基酸，其具有降血压、降血糖、镇静神经、抗焦虑、助眠及增强肾功能等生理活性。相关研究表明，GABA能够与大脑中抗焦虑受体结合并激活大脑中枢的酶系统，整个神经系统再协同其他物质，阻止神经系统接收与焦虑相关的信息，切断传递途径，从而起到镇静安神，抗焦虑及助眠的作用。GABA通过抑制谷氨酸的脱羧反应，能够促使更多的谷氨酸与氨结合生成尿素排出体外，从而解除氨毒，改善人体肝肾机能。众多的临床试验研究表明，γ-氨基丁酸在抗焦虑、助眠等方面有较明显的作用，国家也将其列入新资源食品名录。
发明内容
鉴于γ-氨基丁酸抗焦虑和助眠等作用，现有技术中提出在液态奶产品中加入γ-氨基丁酸的想法，人们在摄取奶品营养的同时可以提高睡眠质量，抑制焦虑。本发明人长期从事酵母研究，发现通过特定方法制备的酵母提取物中含有GABA，在液态奶中加入刚刚制备的含GABA酵母提取物可以满足消费者的现实需求。
因此，本发明旨在提供一种含γ-氨基丁酸酵母抽提物的调制乳及其制备制备方法，在提升产品口感与风味的同时，还引入了γ-氨基丁酸的保健功能和营养价值。
第一方面，本发明提供一种调制乳，以原料总重量为1000份计，其包含：800～970份，含γ-氨基丁酸酵母抽提物0.1～10份，增稠剂0～4份，乳化剂0～3份，酸度调节剂0～1份，甜味物质0～130份，香精0～2份，且增稠剂和乳化剂含量不同时为0份，余量为水。
优选地，以原料总重量为1000份计，其包含：原料乳810～960份，含γ-氨基丁酸酵母抽提物0.1～10份，增稠剂0.28～3.8份，乳化剂0.5～3份，酸度调节剂0.3～0.9份，甜味物质10～130份，香精0.5～2份，余量为水。
优选地，根据上述调制乳，其中，原料乳为鲜奶、复原乳、部分脱脂乳或脱脂乳。
优选地，根据上述调制乳，其中，部分脱脂乳或脱脂乳是用离心法将鲜奶或复原乳的脂肪含量进行调整得到的。
优选地，根据上述调制乳，其中，含γ-氨基丁酸酵母抽提物来源于酵母发酵。
优选地，该调制乳还含有营养强化物质、谷物原料、果蔬原料和水溶性膳食纤维中的一种或二种以上；
优选该调制乳还含有水溶性膳食纤维1-15份；更优选所述水溶性膳食纤维为聚葡萄糖。
优选地，根据上述调制乳，其中，通过酵母发酵得到含γ-氨基丁酸酵母抽提物的方法包括如下制备步骤：
(1)采用酵母菌进行发酵制备成酵母乳，其中酵母菌接种量为10g/L～30g/L，并加入柠檬酸0.5％-5wt％，优选1％～2wt％；
(2)对步骤(1)所得酵母乳进行加热处理，温度为40℃-70℃，优选50～60℃；
(3)加热处理结束后保持酵母乳pH＝6.3±0.2不变，继续保温作用0.5～3h，优选1～2h；
(4)作用时间结束后，利用柠檬酸将pH控制在4.0～7.0之间，优选5.0～6.0之间；
(5)在步骤(4)pH条件下使酵母乳继续自溶2～8h，优选3～5h；
(6)用热水将步骤(5)完成后的酵母乳进行分离，分离清液经过蒸发、浓缩后得到膏体状含γ-氨基丁酸酵母抽提物。
优选地，根据上述调制乳，其中，增稠剂为环状糊精、阿拉伯胶、醋酸酯淀粉、瓜尔胶、果胶、海藻酸钠、海藻酸钾、槐豆胶、黄原胶、甲基纤维素、结冷胶、聚丙烯酸钠、卡拉胶、磷酸酯双淀粉、明胶、羟丙基淀粉、羧丙基甲基纤维素、琼脂、羧甲基纤维素钠、微晶纤维素、乙酰化二淀粉磷酸酯、乙酰化双淀粉乙二酸酯中的一种或多种。
优选地，根据上述调制乳，其中，乳化剂为丙二醇脂肪酸酯、单双甘油脂肪酸酯、琥珀酸单甘油酯、聚甘油脂肪酸酯、聚氧乙烯山梨醇酐单月桂酸酯、双乙酰酒石酸单双甘油酯、蔗糖脂肪酸酯、磷脂、改性大豆磷脂、酶解大豆磷脂、酪蛋白酸钠、乳酸脂肪酸甘油酯、乙酰化单双甘油脂肪酸酯中的一种或多种；优选采用单双甘油脂肪酸酯混合物，可以是任意脂肪酸和甘油形成的混合酯，例如本发明中的单、双甘油脂肪酸酯可以是油酸、亚油酸、亚麻酸、棕榈酸、山嵛酸、硬脂酸和月桂酸中的任一种或二种以上与甘油形成的混合酯；可以为硬脂酸单和双甘油酯的混合物，其中所述单双甘油脂肪酸酯中单甘油脂肪酸酯含量大于等于95％(本发明中优选使用单甘油硬脂酸酯)。类似地，用于本发明中的“聚甘油脂肪酸酯”、“蔗糖脂肪酸酯”以及“乙酰化单双甘油脂肪酸酯”中的“脂肪酸酯”可以是任意的脂肪酸分别与甘油、蔗糖、乙酰化甘油形成的任意酯，具体来说，所述“脂肪酸酯”可以是油酸、亚油酸、亚麻酸、棕榈酸、山嵛酸、硬脂酸和月桂酸中的任一种或二种以上。
优选地，根据上述调制乳，其中，酸度调节剂为磷酸及其盐类、柠檬酸及其盐类、苹果酸及其盐类、乳酸及其盐类、碳酸及其盐类中的一种或多种。
优选地，根据上述调制乳，其特征在于，甜味物质为白砂糖、果葡糖浆、结晶果糖、蜂蜜、甜菊糖苷、赤藓糖醇、罗汉果甜苷、麦芽糖醇、三氯蔗糖、安赛蜜、钮甜及甜蜜素中的一种或多种。
第二方面，本发明提供一种上述调制乳的制备方法，其包括以下步骤：
(1)用部分原料乳溶解包括含γ-氨基丁酸酵母抽提物、增稠剂和/乳化剂、部分或全部甜味物质物料，形成浓料；
(2)将步骤(1)所得浓料进行均质化处理；
(3)将除香精外的其余原料与剩余原料乳加入到均质化处理后的浓料中；
(4)加入水进行定容，得到半成品，其中根据需要可以加入香精；
(5)将半成品进行杀菌后得到调制乳。
根据上述制备方法，其中，步骤(1)中所用原料乳占所有原料乳的25-60wt％。
优选地，根据上述制备方法，其中，在步骤(1)中，原料乳是在加热条件下溶解其他物料的，加热温度为60-75℃。
优选地，根据上述制备方法，其中，在步骤(1)中，原料乳是在剪切搅拌条件下溶解其他物料的，剪切搅拌时间为15-20min。
优选地，根据上述制备方法，其中，在步骤(2)中，均质温度为60-75℃，均质压力为70/250Bar。
其中，进行均质之后杀菌之前还进行产品质量检测或者杀菌后进行质量检测；或者进行均质之前对步骤(2)所得到的半成品进行质量检测；优选进行杀菌后再进行质量检测，接着进行罐装得到调制乳。
其中，具体来说，对所述步骤(2)所得半成品进行质量检测时候，检测半成品蛋白质及酸度指标，其中半成品蛋白质含量应≧2.3％，酸度15～18°T，pH值6.3～7.0。
本发明的调制乳可以兼顾优异口感和功能营养均衡，不仅具备γ-氨基丁酸的功能性，而且奶香浓郁，味道顺滑，没有酵母特有的刺激滋气味。
 具体实施方式
本发明利用新鲜制备的含γ-氨基丁酸酵母抽提物直接加入原料奶中来解决口感和功能营养不能兼得的技术问题。
本发明中使用的含γ-氨基丁酸酵母抽提物是用下述方法制备的：采用常规酵母菌进行发酵制备成酵母乳，并加入柠檬酸0.5％～5wt％，优选1％～2wt％；然后在40℃-70℃对所得酵母乳进行加热处理，优选在50～60℃加热处理；加热处理结束后酵母乳pH保持不变，继续保温作用0.5～3h，优选1～2h；作用时间结束后，利用柠檬酸将pH控制在4.0～7.0之间，优选5.0～6.0；在上述pH条件下酵母乳继续自溶2-8h，优选3～5h；采用热水将反应完成后的酵母乳进行分离，分离清液经过蒸发、浓缩后得到膏体状含γ-氨基丁酸的酵母抽提物产品。
优选在本发明中使用以下具体的酵母菌株制备含γ-氨基丁酸的酵母抽提物产品：
[根据细则91更正 18.09.2023]
1.酿酒酵母，菌株名称：酿酒酵母FX-2(Saccharomyces cerevisiae FX-2)；保藏编号：CCTCC NO:M2016418；保藏日期：2016年8月1日；保藏机构：中国典型培养物保藏中心(CCTCC)；地址:中国,武汉武汉大学，邮编:430072，传真:(027)68754833；具体已经公开于CN108220175A(申请号：201611141122.8)的专利文献中。
[根据细则91更正 18.09.2023]
2.假丝酵母，菌株名称：假丝酵母C1.7(Wickerhamomyces anomalus C1.7)；保藏编号：CCTCC NO:M2017782；保藏日期：2017年12月11日；保藏机构：中国典型培养物保藏中心(CCTCC)；地址:中国，武汉武汉大学，邮编:430072，传真:(027)68754833；具体已经公开于CN110959853A(申请号：201811152248.4)的专利文献中。
[根据细则91更正 18.09.2023]
3.毕赤酵母，菌株名称：菌种毕赤酵母C1.8(Cyberlindnera fabianii C1.8)；保藏编号：CCTCC NO:M2017780；保藏日期：2017年12月11日；保藏机构：中国典型培养物保藏中心(CCTCC)；地址:中国，武汉武汉大学，邮编:430072，传真:(027)68754833；具体已经公开于CN110959853A(申请号：201811152248.4)的专利文献中。
酵母乳是通过如下方法获得的：将酵母菌的菌种加入灭菌的葡萄糖溶液中，菌种接种量为15g/L～30g/L，活化，得到酵母种子液；在发酵培养基中加入上述酵母种子液，发酵，得到发酵液；将上述发酵液离心分离，将重相洗涤，得到洗涤后的酵母；用水调配洗涤后的酵母，得到酵母乳。
发酵条件是：pH为3.0-5.0，培养温度为30-33℃，培养时间为10-20小时。
发酵培养基以每100毫升培养基计含有如下质量的组分：碳源3-5g、酵母浸出物0.5-1g、硫酸铵1-2g、硫酸镁0.5-1g、磷酸二氢钾0.3-0.5g、硫酸锌0.1-0.2g。
碳源是甘蔗糖蜜、甜菜糖蜜和淀粉水解糖中的一种或多种的组合。
发酵液的离心分离是在5000-7000rpm转速下分离5-15分钟，弃去上清液，保留重相。
对重相的洗涤是用水将重相溶解后再次离心分离，弃去上清液，将再次得到的重相用水再溶解后离心分离弃去上清液，即得到洗涤后的酵母。
本发明的调制乳中还可以加入营养强化物质、谷物原料、果蔬原料和水溶性膳食纤维等中的一种或几种，使原料总重量份为1000份即可。
如果以生牛乳为初始原料，则本发明的制备含γ-氨基丁酸酵母抽提物的调制乳的方法包括以下工艺步骤：
(1)将生牛乳通过浓缩、脂肪分离等标准化处理工艺处理得到原料乳如全脂奶、部分脱脂乳或脱脂乳或复原乳；
(2)使用配方中原料乳总重量的25％～60％的原料乳间接加热至60～75℃，将其他原料中的粉末原料混合均匀后，缓慢加入至已加热的原料乳中，温度保持60～75℃，进行剪切搅拌至充分混合均匀。液态原料(不含液体香精)如糖浆类待粉体物料分散均匀后再投放，得到浓料；
(3)将步骤(2)所得浓料进行均质处理，均质参数为70/250bar(即，先调二级压力至70bar，再调一级压力至250bar)得到半成品；
(4)将步骤(3)所得半成品冷却至1～8℃，然后导入待装罐中，用少量原料乳冲洗管路，并将其导入待装罐；
(5)将剩余原料乳及配料水导入待装罐中，液体香精同步投入；
(6)对半成品关键指标进行检测，其中蛋白质含量应≧2.3％，酸度15～18°T，pH值6.3～7.0；
(7)本发明采用超高温杀菌工艺(130℃～142℃，3～15s)保证杀灭常规微生物的同时杀灭部分原料所含芽孢。
(8)将步骤(7)所得物料降温至35～20℃以下进行灌装，其中二灭工艺为灌装后再进行杀菌处理。包装形式可以为目前市场上用于饮料包装的各种包装形式，具体如利乐钻、百利包、利乐峰、三片罐、两片罐、康美包、PET、HDPT等。
按照上述工艺所制备的含γ-氨基丁酸酵母抽提物的液态乳制品各项指标满足调制乳的国家标准。
下面结合实施例详细说明本发明的技术方案，显然，所描述的实施例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做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。
所有实施例中所用的含γ-氨基丁酸酵母抽提物都是刚刚发酵制成的新鲜酵母抽提物。
下面实施例和对比例中所用的各物质来源如下面表A所示。
表A实施例和对比例中所用的各物质来源
实施例1含γ-氨基丁酸酵母抽提物制备
1.1含γ-氨基丁酸酵母抽提物的制备：
(1)利用糖蜜对FX-2酵母(酿酒酵母FX-2(Saccharomyces cerevisiae FX-2))进行发酵制备成酵母乳，其中FX-2菌种接种量为20g/L，并加入柠檬酸1.5wt％；
(2)对步骤(1)所得酵母乳进行水浴加热处理，温度为55℃；
(3)加热处理结束后保持酵母乳pH＝6.3±0.2不变，继续保温作用0.5h；
(4)作用时间结束后，利用柠檬酸将pH控制在5.5±0.3；
(5)在步骤(4)pH条件下使酵母乳继续自溶4h；
(6)用热水将步骤(5)完成后的酵母乳进行分离，分离清液经过蒸发、浓缩后得到膏体状含γ-氨基丁酸酵母抽提物，用于下面的实施例中调制乳的制备，其中，该抽提物固含量68％，γ-氨基丁酸含量是10.5％(折干计)，蛋白质含量为53％(折干计)。
实施例2含γ-氨基丁酸酵母抽提物原味调制乳制备
1、本实施例中各原料配比以该调制乳的总重量为基准：
生牛乳820‰、白砂糖10‰、聚葡萄糖10‰、含γ-氨基丁酸酵母抽提物10‰、微晶纤维素1.5‰、单双甘油脂肪酸酯0.5‰、三氯蔗糖0.06‰、食品用香精1.2‰、水补足余量。
2、生产方法
(1)将生牛乳进行标准化处理获得原料乳：利用离心机将生牛乳的脂肪进行调整，经调整后原料乳的脂肪含量达到设计要求(本实施例中原料乳的脂肪含量设为3％)；
(2)将原料乳总质量50％的原料乳加热至68℃，将白砂糖、三氯蔗糖、微晶纤维素混合均匀后投入加热好的原料乳中，高速剪切18min，直至混合料液中无肉眼可见颗粒，最后投入膏状含γ-氨基丁酸酵母抽提物，获得浓料；
(3)将步骤(2)所得浓料进行均质处理，均质温度为66℃，均质压力为70/250Bar，即先调二级压力至70bar，再调一级压力至250bar；
(4)利用换热设备将步骤(3)所得浓料冷却至5℃后导入待装罐，再用剩余配料用原料乳冲洗管道，并将该部分原料乳导入待装罐中；
(5)利用剩余配料水将待装罐中的料液定容至配料量，获得半成品；
(6)检测半成品蛋白质及酸度指标，其中蛋白质质量含量为2.42％，酸度为16°T，pH值为6.8(半成品蛋白质含量应≧2.3％，酸度15～18°T，pH值6.3～7.0)；
(7)杀菌前2h向半成品中加入食品用香精；
(8)超高温杀菌
真空脱气：真空度-70kpa。
前均质参数为50/200Bar：先调二级压力至50Bar，再调一级压力至200Bar。
管式杀菌方式
杀菌参数为：142℃/5s。
冷却至35℃以下。
(9)灌装
将过程(8)所得无菌料液进行无菌灌装。
(10)成品检验
按照本申请后文中“产品口感评测试验方法”所述的步骤进行检测成品各项指标，具体检测结果示于表2。
实施例3用含γ-氨基丁酸酵母抽提物制备燕麦风味调制乳
1、本实施例中各原料配比以该调制乳的总重量为基准：
生牛乳820‰、白砂糖10‰、聚葡萄糖10‰、含γ-氨基丁酸酵母抽提物5‰、微晶纤维素2.0‰、磷酸氢二钠0.3‰、燕麦粒5‰、三氯蔗糖0.06‰、食品用香精1.2‰、水补足余量。
2、生产方法
(1)将生牛乳进行标准化处理获得原料乳：利用离心机将生牛乳的脂肪进行调整，经调整后原料乳的脂肪含量达到设计要求(本实施例中原料乳的脂肪含量设为3％)；
(2)将占原料乳质量总量45％的原料乳加热至65℃，将白砂糖、三氯蔗糖、微晶纤维素混合均匀后投入加热好的原料乳中，高速剪切搅拌15min，直至混合料液中无肉眼可见颗粒，最后投入膏状含γ-氨基丁酸酵母抽提物，获得浓料；
(3)将步骤(2)所得浓料进行均质处理，均质温度为65℃，均质压力为70/250Bar，先调二级压力至70bar，再调一级压力至250bar；
(4)利用换热设备将步骤(3)所得浓料冷却至1～10℃后导入待装罐，在用剩余配料用原料乳冲洗管道，并将该部分原料乳导入待装罐中；
(5)将燕麦切粒采用常温水浸泡处理，浸泡料水比为1：4(质量比)，浸泡时间为50min，浸泡完成后采用75℃水进行15min蒸煮软化处理，直至燕麦切粒无硬心；
(6)利用剩余配料水将待装罐中的料液定容至配料量，获得半成品；
(9)检测半成品蛋白质及酸度指标，其中蛋白质质量含量为2.50％，酸度为15°T，pH值为6.5(半成品蛋白质含量应≧2.3％，酸度15～18°T，pH值6.3～7.0)；
(7)杀菌前2h向半成品中加入食品用香精；
(8)将预处理好的燕麦切粒与半成品通过动态混合设备进行在线混合，然后进行杀菌工艺处理；
(9)超高温杀菌
真空脱气：真空度-35kpa。
前均质参数为50/200Bar，先调二级压力至50Bar，再调二级压力至200Bar。
管式杀菌方式
杀菌参数为：142℃/5s。
冷却至35℃以下。
(11)灌装
将过程(10)所得无菌料液进行无菌灌装。
(12)成品检验
按照本申请后文中“产品口感评测试验方法”所述的步骤进行检测成品各项指标，具体检测结果示于表2。
实施例4用含γ-氨基丁酸酵母抽提物制备草莓风味调制乳
1、本实施例中各原料配比以该调制乳的总重量为基准：
生牛乳810‰、白砂糖15‰、浓缩草莓汁5‰、含γ-氨基丁酸酵母抽提物2.5‰、微晶纤维素2.0‰、单双甘油脂肪酸酯1.2‰、卡拉胶0.16‰、结冷胶0.12‰、六偏磷酸钠0.2‰、磷酸氢二钠0.3‰、三氯蔗糖0.18‰、食品用香精1.5‰、水补足余量。
2、方法
(1)将生牛乳进行标准化处理获得原料乳：利用离心机将生牛乳的脂肪进行调整，经调整后原料乳的脂肪含量达到设计要求(本实施例中原料乳的脂肪含量设为3％)；
(2)将占原料乳总量50％的原料乳加热至70℃，将白砂糖、酵母抽提物、微晶纤维素、单双甘油脂肪酸酯、卡拉胶及结冷胶混合均匀后投入加热好的配料乳中，高速剪切搅拌20min，直至混合料液中无肉眼可见颗粒，获得浓料；
(3)将浓缩草莓汁、磷酸氢二钠、六偏磷酸钠用10％质量总浓度的配料水进行溶解、混合，获得浓料；
(4)将步骤(2)、(3)所得浓料进行混合，然后高剪切搅拌10min，均质处理，均质温度为70℃，均质压力为70/250Bar，先调二级压力至70bar，再调一级压力至250bar；
(5)利用换热设备将步骤(4)所得浓料冷却至10℃后导入待装罐，在用剩余牛乳冲洗管道，并将该部分牛乳导入待装罐中；
(6)利用剩余配料水将待装罐中的料液定容至配料量，获得半成品；检测半成品蛋白质及pH指标其中蛋白质质量含量为2.40％，酸度为16°T，pH值为6.5(半成品蛋白质含量应≧2.3％，酸度15～18°T，pH值6.3～7.0)；
(7)；杀菌前2h加入食品用香精；
(8)超高温杀菌
真空脱气：真空度-75kpa。
前均质参数为50/200Bar，先调二级压力至50Bar，再调二级压力至200Bar。
管式杀菌方式
杀菌参数为：138℃/3s。
冷却至35℃以下。
(9)灌装
将过程(8)所得无菌料液进行无菌灌装。
(10)成品检验
按照本申请后文中“产品口感评测试验方法”所述的步骤进行检测成品各项指标，具体检测结果示于表2。
实施例5用含γ-氨基丁酸酵母抽提物制备草莓风味调制乳
本实施例中各原料配比以该调制乳的总重量为基准：
生牛乳810‰、白砂糖125‰、浓缩草莓汁5‰、含γ-氨基丁酸酵母抽提物2.5‰、微晶纤维素2.0‰、单双甘油脂肪酸酯2.8‰、卡拉胶0.16‰、结冷胶0.12‰、六偏磷酸钠0.2‰、磷酸氢二钠0.3‰、三氯蔗糖0.18‰、食品用香精1.5‰、水补足余量。
除了涉及的具体各组分含量如上所述与实施例4不同之外，具体采用与实施例4的4.2部分相同的操作步骤制备调制乳，对所制备的调制乳产品按照本申请后文中“产品口感评测试验方法”所述的步骤进行检测成品各项指标，具体检测结果示于表2。
实施例6用含γ-氨基丁酸酵母抽提物制备燕麦风味调制乳
本实施例中各原料配比以该调制乳的总重量为基准：
生牛乳820‰、白砂糖10‰、聚葡萄糖10‰、含γ-氨基丁酸酵母抽提物5‰、微晶纤维素3.8‰、磷酸氢二钠0.9‰、燕麦粒5‰、三氯蔗糖0.06‰、食品用香精1.2‰、水补足余量。
除了涉及的具体各组分含量如上所述与实施例3不同之外，具体采用与实施例3的3.2部分相同的操作步骤制备调制乳，对所制备的调制乳产品按照本申请后文中“产品口感评测试验方法”所述的步骤进行检测成品各项指标，具体检测结果示于表2。
实施例7用含γ-氨基丁酸酵母抽提物制备原味调制乳
本实施例中各原料配比以该调制乳的总重量为基准：
生牛乳960‰、白砂糖10‰、聚葡萄糖10‰、含γ-氨基丁酸酵母抽提物10‰、微晶纤维素1.5‰、单双甘油脂肪酸酯0.5‰、三氯蔗糖0.06‰、食品用香精1.2‰、水补足余量。
除了涉及的具体各组分含量如上所述与实施例2不同之外，具体采用与实施例2的2.2部分相同的操作步骤制备调制乳，其中化料过程采用生牛乳溶解增稠剂、乳化剂、甜味物质、酸度调节剂，对所制备的调制乳产品按照本申请后文中“产品口感评测试验方法”所述的步骤进行检测成品各项指标，具体检测结果示于表2。
实施例8用含γ-氨基丁酸酵母抽提物制备原味调制乳
调制乳的制备
本实施例中各原料配比以该调制乳的总重量为基准：
生牛乳820‰、白砂糖10‰、聚葡萄糖10‰、含γ-氨基丁酸酵母抽提物0.08‰、微晶纤维素1.5‰、单双甘油脂肪酸酯0.5‰、三氯蔗糖0.06‰、食品用香精1.2‰、水补足余量。
除了涉及的具体各组分含量如上所述与实施例1不同之外，具体采用与实施例2的2.2部分相同的操作步骤制备调制乳，对所制备的调制乳产品按照本申请后文中“产品口感评测试验方法”所述的步骤进行检测成品各项指标，具体检测结果示于表2。
实施例9用含γ-氨基丁酸酵母抽提物制备原味调制乳
调制乳的制备
本实施例中各原料配比以该调制乳的总重量为基准：
生牛乳820‰、白砂糖10‰、聚葡萄糖10‰、含γ-氨基丁酸酵母抽提物12‰、微晶纤维素1.5‰、单双甘油脂肪酸酯0.5‰、三氯蔗糖0.06‰、食品用香精1.2‰、水补足余量。除了涉及的具体各组分含量如上所述与实施例1不同之外，具体采用与实施例2的2.2部分相同的操作步骤制备调制乳，对所制备的调制乳产品按照本申请后文中“产品口感评测试验方法”所述的步骤进行检测成品各项指标，具体检测结果示于表2。
对比例1用纯品γ-氨基丁酸制备原味调制乳
本实施例中各原料配比以调制乳的总重量为基准：
1、配方：生牛乳820‰、白砂糖10‰、聚葡萄糖10‰、γ-氨基丁酸0.73‰、单双甘油脂肪酸酯0.5‰、三氯蔗糖0.06‰、食品用香精1.2‰、水补足余量。
2、生产方法
(1)将生牛乳进行标准化处理获得原料乳：利用离心机将生牛乳的脂肪进行调整，经调整后原料乳的脂肪含量达到设计要求(本实施例中原料乳的脂肪含量设为3％)；
(2)将占原料乳总量40～60wt％的原料乳加热至65～70℃，将白砂糖、三氯蔗糖、微晶纤维素混合均匀后投入加热好的配料乳中，高速剪切15～20min，直至混合料液中无肉眼可见颗粒，最后投入γ-氨基丁酸，获得浓料；
(3)将步骤(2)所得浓料进行均质处理，均质温度为65～70℃，均质压力为70/250Bar，先调二级压力至70bar，再调一级压力至250bar；
(4)利用换热设备将步骤(3)所得浓料冷却至1～10℃后导入待装罐，再用剩余配料用原料乳冲洗管道，并将该部分原料乳导入待装罐中；
(5)利用剩余配料水将待装罐中的料液定容至配料量，获得半成品；
(6)检测半成品蛋白质及酸度指标；
(7)杀菌前2h向半成品中加入食品用香精；
(8)超高温杀菌
真空脱气：真空度-35～-80kpa。
前均质参数为50/200Bar，先调二级压力至50Bar，再调二级压力至200Bar。
管式杀菌方式
杀菌参数为：142℃/5s。
冷却至35℃以下。
(9)灌装
将步骤(8)所得无菌料液进行无菌灌装。
(10)成品检验
检测成品各项指标。
产品口感评测试验方法：
选择15名专业评测人员对实施例1～3和对比例1的调制乳进行口感品尝，感官内容包括气味、滋味、外观、口感，评价标准见表1，评价结果见表2。
表1
表2

Claims (18)

  1. 一种调制乳，以原料总重量为1000份计，其包含：原料乳800～970份，含γ-氨基丁酸酵母抽提物0.1～10份，增稠剂0～4份，乳化剂0～3份，酸度调节剂0～1份，甜味物质0～130份，香精0～2份，且增稠剂和乳化剂含量不同时为0份，余量为水。
  2. 根据权利要求1的调制乳，以原料总重量为1000份计，其包含：原料乳810～960份，含γ-氨基丁酸酵母抽提物0.1～10份，增稠剂0.28～3.8份，乳化剂0.5～3份，酸度调节剂0.3～0.9份，甜味物质10～130份，香精0.5～2份，余量为水。
  3. 根据权利要求1或2所述的调制乳，其中，原料乳为鲜奶、复原乳、部分脱脂乳或脱脂乳。
  4. 根据权利要求3所述的调制乳，其中，部分脱脂乳或脱脂乳是用离心法将鲜奶或复原乳的脂肪含量进行调整得到的。
  5. 根据权利要求1-4任一项所述的调制乳，其中，该调制乳还含有营养强化物质、谷物原料、果蔬原料和水溶性膳食纤维中的一种或二种以上；
    优选该调制乳还含有水溶性膳食纤维1-15份；更优选所述水溶性膳食纤维为聚葡萄糖。
  6. 根据权利要求1-5任一项所述的调制乳，其中，含γ-氨基丁酸酵母抽提物来源于酵母发酵。
  7. 根据权利要求1-6任一项所述的调制乳，其中，含γ-氨基丁酸酵母抽提物通过酵母发酵的方法得到，所述酵母发酵的方法包括如下步骤：
    (1)采用酵母菌进行发酵制备成酵母乳，其中酵母菌接种量为10g/L～30g/L，并加入柠檬酸0.5％-5wt％，优选1％～2wt％；
    (2)对步骤(1)所得酵母乳进行加热处理，温度为40℃-70℃，优选50～60℃；
    (3)加热处理结束后保持酵母乳pH＝6.3±0.2不变，继续保温作用0.5～3h，优选1～2h；
    (4)作用时间结束后，利用柠檬酸将pH控制在4.0～7.0之间，优选5.0～6.0之间；
    (5)在步骤(4)pH条件下使酵母乳继续自溶，优选自溶2～8h，更优选3～5h；和
    (6)用热水将步骤(5)完成后的酵母乳进行分离，分离得到的清液经过蒸发、浓缩后得到膏体状含γ-氨基丁酸酵母抽提物。
  8. 根据权利要求1-7任一项所述的调制乳，其中，增稠剂为环状糊精、阿拉伯胶、醋酸酯淀粉、瓜尔胶、果胶、海藻酸钠、海藻酸钾、槐豆胶、黄原胶、甲基纤维素、结冷胶、聚丙烯酸钠、卡拉胶、磷酸酯双淀粉、明胶、羟丙基淀粉、羧丙基甲基纤维素、琼脂、羧甲基纤维素钠、微晶纤维素、乙酰化二淀粉磷酸酯和乙酰化双淀粉乙二酸酯中的一种或多种。
  9. 根据权利要求1-8任一项所述的调制乳，其中，乳化剂为丙二醇脂肪酸酯、单双甘油脂肪酸酯、琥珀酸单甘油酯、聚甘油脂肪酸酯、聚氧乙烯山梨醇酐单月桂酸酯、双乙酰酒石酸单双甘油酯、蔗糖脂肪酸酯、磷脂、改性大豆磷脂、酶解大豆磷脂、酪蛋白酸钠、乳酸脂肪酸甘油酯和乙酰化单双甘油脂肪酸酯中的一种或二种以上。
  10. 根据权利要求1-9任一项所述的调制乳，其中，酸度调节剂为磷酸及其盐类、柠檬酸及其盐类、苹果酸及其盐类、乳酸及其盐类、碳酸及其盐类中的一种或二种以上。
  11. 根据权利要求1-10任一项所述的调制乳，其特征在于，甜味物质为白砂糖、果葡糖浆、结晶果糖、蜂蜜、甜菊糖苷、赤藓糖醇、罗汉果甜苷、麦芽糖醇、三氯蔗糖、安赛蜜、钮甜及甜蜜素中的一种或二种以上。
  12. 一种制备权利要求1-11任一项所述的调制乳的方法，其包括以下步骤：
    (1)用部分原料乳溶解包括含γ-氨基丁酸酵母抽提物、增稠剂和/乳化剂、部分或全部甜味物质物料，形成浓料；
    (2)将步骤(1)所得浓料进行均质化处理；
    (3)将除香精外的其余原料与剩余原料乳加入到均质化处理后的浓料中；
    (4)加入水进行定容，得到半成品；其中加入水定容过程中也可以根据需要加入香精或者不加入香精得到半成品；和
    (5)将半成品进行杀菌后得到调制乳。
  13. 根据权利要求12的方法，其中，步骤(1)中所用原料乳占所有原料乳的25-60wt％。
  14. 根据权利要求12或13的方法，其中，在步骤(1)中，原料乳是在加热条件下溶解其他物料的，加热温度为60-75℃。
  15. 根据权利要求12-14任一项所述的的方法，其中，在步骤(1)中，原料乳是在剪切搅拌条件下溶解其他物料的，优选剪切搅拌时间为15-20min。
  16. 根据权利要求12-15任一项所述的的方法，其中，在步骤(2)中，均质温度为60-75℃，或者均质压力为70/250Bar。
  17. 根据权利要求12-16任一项所述的方法，其中，进行均质之后杀菌之前还进行产品质量检测或者杀菌后进行质量检测；或者进行均质之前对步骤(2)所得到的半成品进行质量检测；优选进行杀菌后再进行质量检测，接着进行罐装得到调制乳。
  18. 权利要求12-17任一项所述的制备方法制备得到的调制乳。
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CN104388514A (zh) * 2014-11-23 2015-03-04 华中农业大学 利用复合菌种发酵制备γ-氨基丁酸的方法
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JP2007189933A (ja) * 2006-01-18 2007-08-02 Asahi Breweries Ltd 高ギャバ含有発泡酒および雑酒とその製造方法
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