CN106509100A - 一种含有高活性菌固体酸奶粉的生产方法 - Google Patents
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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Abstract
一种含有高活性菌固体酸奶粉的生产方法,首先通过高密度培养制备酸奶发酵剂,将保加利亚乳杆菌和嗜热链球菌分别活化、混合,接种到无菌的乳酸溶液发酵获得高密度菌液,添加冷冻保护剂,冷冻干燥后得到酸奶发酵剂。其次,通过二次发酵获得含有高活性菌的酸奶,条件为奶粉与水混合,接种一次发酵剂,发酵4~6h,接种二次发酵剂,发酵2~4h获得高活性菌酸奶。最后,用乳糖、乳清蛋白和脱脂奶粉与酸奶混合,均质,低温喷雾干燥,获得酸奶粉。本发明生产出来的酸奶粉活菌数高;由于酸奶粉中活菌数高,复配时间大大缩短。
Description
技术领域
本发明属于食品制作技术领域,涉及一种高活性菌酸奶粉的制作工艺。
背景技术
酸奶是采用保加利亚乳酸杆菌和嗜热链球菌等特定菌种对新鲜牛奶进行发酵而制得的乳制品,它能刺激人胃液分泌,有助于消化,增进食欲和肠胃功能,同时还能有效地防止人体肠道感染,提高人体的免疫功能,抑制寄生在人体肠道中的产毒微生物的生长,清除肠道中的有害物质,促进VD 和钙、铁等微量元素的吸收,降低血液中的胆固醇含量,预防心血管疾病,对人体大有裨益,具有延缓人体衰老的作用。
尽管酸奶含有丰富的营养物质以及优秀的膳食功能,但是因为富含多种活性乳酸菌,导致其货架期较短,常温下仅可存放2~3天,冷藏条件下也只可贮存7天,造成贮藏成本偏高,且酸奶呈半流质状,给包装运输等带来不便。这些缺陷都不同程度地限制着酸奶的消费。
酸奶粉是用筛选和驯化后的乳酸链球菌及乳酸杆菌混合接种于鲜牛奶,经发酵、喷雾干燥而制成的。酸奶粉能保持原发酵剂的活力、营养成分及风味。具有保质期长、便于运输、携带、包装成本低等优点。酸奶粉的研制,有利于酸奶全年生产均衡化,调剂不同季节的供求关系。固体酸奶粉具有制作方便、营养健康、储存方便的特点,市场前景非常广阔。
目前研究的酸奶粉主要是通过喷雾干燥的方法制得的,但喷雾温度过高,喷雾干燥后活菌量会大大降低。而利用真空冷冻干燥方法制备的酸奶粉虽具有便于贮藏、携带方便、复水性好等许多优点。但是,由于冷冻干燥技术存在生产周期长、能耗高、单产能力小、生产成本高等缺点,限制了其广泛应用。市场上一部分酸奶粉在喷雾干燥之后,重新添加菌剂,以此来提高酸奶粉的含菌量和功能性,但这些酸奶粉均需要6h以上复发酵。
发明内容
本发明的目的是提供一种含有高活性菌固体酸奶粉的生产方法。
本发明是通过以下技术方案实现的。
本发明所述的一种含有高活性菌固体酸奶粉的生产方法,包括以下步骤。
(1)酸奶发酵菌剂的高密度培养:将保加利亚乳杆菌和嗜热链球菌分别接种到活化培养基中,在37℃恒温培养至凝乳,活化3次,然后保加利亚乳杆菌和嗜热链球菌按1:1~1:2混合,以2~4%接种量接种到装有无菌的乳酸溶液的发酵罐发酵,发酵罐溶液pH调节到6.4~6.9,发酵罐转速80~100r/min,于42℃下发酵培养8~12h,添加冷冻保护剂,冷冻干燥菌剂。
(2)酸奶发酵:酸奶发酵条件为奶粉与水的质量比为1:6~1:4,水温80~95℃,一次发酵接种保加利亚乳杆菌和嗜热链球菌剂量为占总原料质量百分比2~4%,发酵时间4~6h;二次发酵接种酸奶发酵剂剂量为占总原料质量百分比2~6%,发酵时间2~4h。
(3)乳糖、乳清蛋白和脱脂奶粉按4:1:1的质量比混合,作为壁材与酸奶按质量比为5:5~6:4的比例混合,15MPa均质,低温喷雾干燥(进风温度为120-150℃,排风温度为40-50℃),获得酸奶粉。
本发明步骤(1)中,酸奶发酵菌剂的高密度培养后获得活菌数达到2~4×109cfu/mL,添加冷冻保护剂冷冻干燥后活菌数达到5~7×1010cfu/g。
本发明步骤(2)中,酸奶最佳发酵条件为奶粉与水为1:4,水温90℃,一次发酵接种保加利亚乳杆菌和嗜热链球菌剂量为占总原料质量百分比4%,发酵时间4h;二次发酵接种酸奶发酵剂剂量为占总原料质量百分比3%,发酵时间2h。
本发明步骤(3)中,乳糖、乳清蛋白和脱脂奶粉按4:1:1比例作为壁材与酸奶6:4混合时,通过低温喷雾干燥获得酸奶粉活菌数达2×109个/g,稳定性最佳。
本发明的有益效果是:1、本法生产出来的酸奶粉活菌数高。2、由于酸奶粉中活菌数高,复配时间大大缩短。
具体实施方式
本发明将通过以下实施例作进一步说明。
实施例 1。
首先利用高密度培养制备酸奶发酵剂,保加利亚乳杆菌和嗜热链球菌=1:1,接菌量2%,pH=6.9,转速90r/min,42℃在发酵罐中培养10h,活菌数达到2×109cfu/mL,添加冷冻保护剂,冷冻干燥菌剂后活菌数达到5×1010cfu/g。其次,酸奶的二次发酵条件为,奶粉与水的最佳质量比为1:6,水温80℃,一次发酵剂添加量为2%(质量百分比),发酵时间6h,二次发酵剂添加量为2%(质量百分比),发酵2h获得酸奶。然后,用乳糖、乳清蛋白和脱脂奶粉(质量比为4:1:1)作为壁材与酸奶5:5(质量比)混合,均质,低温喷雾干燥,获得酸奶粉。经检测,酸奶粉中活菌数为1×109个/g。用温水调配后可直接食用,或发酵1h后呈酸奶浓稠形态。
实施例 2。
首先利用高密度培养制备酸奶发酵剂,保加利亚乳杆菌和嗜热链球菌=1:1,接菌量4%,pH=6.4,转速95r/min,42℃在发酵罐中培养8h,活菌数达到4×109cfu/mL,添加冷冻保护剂,冷冻干燥菌剂后活菌数达到9×1010cfu/g。其次,酸奶的二次发酵条件为,奶粉与水的最佳为1:4(质量比),水温90℃,一次发酵剂添加剂量为4%(质量百分比),发酵4 h,二次发酵剂添加剂量为3%(质量百分比),发酵时间2h,获得酸奶。然后,用乳糖、乳清蛋白和脱脂奶粉(质量比为4:1:1)作为壁材与酸奶6:4(质量比)混合,均质,低温喷雾干燥,获得酸奶粉。经检测,酸奶粉中活菌数为2×109个/g。用温水调配后可直接食用,或发酵1h后呈酸奶浓稠形态。
Claims (3)
1.一种含有高活性菌固体酸奶粉的生产方法,其特征是包括以下步骤:
(1)酸奶发酵菌剂的高密度培养:将保加利亚乳杆菌和嗜热链球菌分别接种到活化培养基中,在37℃恒温培养至凝乳,活化3次,然后保加利亚乳杆菌和嗜热链球菌按1:1~1:2混合,以2~4%接种量接种到装有无菌的乳酸溶液的发酵罐发酵,发酵罐溶液pH调节到6.4~6.9,发酵罐转速80~100r/min,于42℃下发酵培养8~12h,添加冷冻保护剂,冷冻干燥菌剂;
(2)酸奶发酵:酸奶发酵条件为奶粉与水的质量比为1:6~1:4,水温80~95℃,一次发酵接种保加利亚乳杆菌和嗜热链球菌剂量为占总原料质量百分比2~4%,发酵时间4~6h;二次发酵接种酸奶发酵剂剂量为占总原料质量百分比2~6%,发酵时间2~4h;
(3)乳糖、乳清蛋白和脱脂奶粉按4:1:1的质量比混合,作为壁材与酸奶按质量比为5:5~6:4的比例混合,15MPa均质,低温喷雾干燥,获得酸奶粉。
2.根据权利要求1所述的的生产方法,其特征是步骤(2)中,酸奶发酵条件为奶粉与水为1:4,水温90℃,一次发酵接种保加利亚乳杆菌和嗜热链球菌剂量为占总原料质量百分比4%,发酵时间4h;二次发酵接种酸奶发酵剂剂量为占总原料质量百分比3%,发酵时间2h。
3.根据权利要求1所述的的生产方法,其特征是步骤(3)中,乳糖、乳清蛋白和脱脂奶粉按4:1:1比例作为壁材与酸奶6:4混合。
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