CN107347996A - 一种保健固态乳制品 - Google Patents
一种保健固态乳制品 Download PDFInfo
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Classifications
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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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种保健固态乳制品,由以下重量份数的原料制成:纯牛奶8‑12份、鹰嘴豆6‑10份、海藻糖1‑2份、低聚果糖1‑2份、乳酸菌1‑2份、山楂0.5‑1.0份、枸杞0.5‑1.0份、茯苓超微粉0.5‑1.0份、猴菇菌超微粉2‑4份、蒸馏水18‑30份。本发明突出了鹰嘴豆的自身营养价值;辅以低聚果糖提高了产品的消化保健功效,能促进微量元素铁、钙的吸收与利用;枸杞和茯苓组合使用能强化滋补益气、降血糖血脂功效;山楂、猴菇菌都是常见的健胃养胃食材,组合使用能进一步强化了产品的益脾胃、助消化功效。本发明食用方式灵活,在保证低热量摄入、降低寒凉特性的同时还具有香甜的口感。
Description
技术领域
本发明涉及一种保健固态乳制品,属于食品生产领域。
背景技术
当前,以牛奶为原料的酸奶饮品越来越多,然而其大多数是普通酸奶或各种果味酸奶,营养成分比较单一,且其中含有较多的脂肪和为了保证质地和口感而单独加入的添加剂,这些直接降低了牛奶对人体的补益功能,且长时间食用对人体的消化代谢和内分泌***会产生额外的负担,因此难以被广大注重养生保健的人士接受;另一方面,目前的乳酸菌类饮品对低温保藏的要求比较高,稍有不慎很容易会造成其中的菌群失去活性,无法保证其本身的品质稳定。
发明内容
针对上述现有技术存在的问题,本发明的目的是提供一种具有多种营养组分、且不含对人体有害的添加剂,能够促进消化吸收,能够提高品质稳定性、充分保证对人体的补益功能的保健固态乳制品。
为实现上述目的,本发明采用的技术方案是:一种保健固态乳制品,由以下重量份数的原料制成:纯牛奶8-12份、鹰嘴豆6-10份、海藻糖1-2份、低聚果糖1-2份、乳酸菌1-2份、山楂0.5-1.0份、枸杞0.5-1.0份、茯苓超微粉0.5-1.0份、猴菇菌超微粉2-4份、蒸馏水18-30份。
优选的,所述乳酸菌由植物乳酸菌和其他乳酸菌按质量比1:1混合而成。可以同时对乳和植物果蔬汁进行发酵,含有酸奶和多种酵素的营养成分。
优选的,所述其他乳酸菌由双歧杆菌、嗜酸乳杆菌、保加利亚乳杆菌、嗜热链球菌、干酪乳杆菌的一种或几种组成。
作为本发明的优选配方,由以下重量份数的原料制成:纯牛奶10份、鹰嘴豆10份、海藻糖2份、低聚果糖2份、乳酸菌2份、山楂0.5份、枸杞0.5份、茯苓超微粉1.0份、猴菇菌超微粉4份、蒸馏水30份。
鹰嘴豆富含叶酸、钾、镁、磷、锌、铜和维生素B1,还含有一定数量的烟酸、维生素B6、泛酸、钙和纤维,因此鹰嘴豆在补血、补钙等方面作用明显,是糖尿病、高血压患者的最佳食品。
木糖醇热量极低,比碳水化合物少40%,食用不会有负担,能透过细胞膜被组织吸收利用,促进肝糖元合成,供细胞以营养和能量、保护肝脏,且不会引起血糖值升高,因而适合糖尿病人食用;还可以预防龋齿,有益口腔健康。
低聚果糖既保持了蔗糖的纯正甜味性质,又比蔗糖甜味清爽。可以调节肠道菌群,增殖双歧杆菌,能促进微量元素铁、钙的吸收与利用,以防止骨质疏松症。
山楂含有丰富的有机酸,具有助消化、抑菌的功效,其中独有的山楂黄酮还能够降血脂、抗动脉粥样硬化、抗心肌缺血。
枸杞具有滋补肝肾、益精明目的功效。其中富含枸杞多糖,具有生理活性,能够增强非特异性免疫功能,提高抗病能力;
茯苓益脾和胃,具有很强的除湿功效。猴菇菌健胃、补虚、抗癌、益肾精;其含不饱和脂肪酸,利于血液循环,能降低血胆固醇含量,具有提高肌体免疫力的功能,可延缓衰老,能抑制癌细胞中遗传物质的合成。
相对现有技术,本发明具有以下优点:
(1)本发明的产品在无需添加剂和胶体的情况下,含有多种药食同源组分,不会有化学物质对人体的代谢***如肝、肾功能造成影响,且添加的低聚果糖能够保证血糖稳定,还可以促进微量元素吸收,在保持甜度和风味的同时消除了人们对于高糖分、高热量饮品的顾虑,降低病人罹患糖尿病的风险,是一种具有保健功能的乳制品;
(2)本发明将乳酸菌制品冻干保存,添加海藻糖作为冻干保护剂,能提高活性菌群的含量;采用凝冻工艺生产,膨胀率比单纯混合高,入口即化,适合婴儿食用;也可以冲调后饮用,口感香醇,食用方式灵活;
(3)本发明的产品保留了酸奶原有的增加肠胃蠕动,改善肠道菌群,保护胃黏膜的功效;且公开的配方组成以鹰嘴豆为主料,该配方设计突出了鹰嘴豆的自身营养价值,发酵后增加了其营养功能,鹰嘴豆性平味甘,还可以降低乳制品中的寒性;辅以低聚果糖提高了产品的消化保健功效,能促进微量元素铁、钙的吸收与利用;枸杞和茯苓组合使用能强化滋补益气、降血糖血脂功效;山楂、猴菇菌都是常见的健胃养胃食材,组合使用能进一步强化了产品的益脾胃、助消化功效。从而产品相关保健功效得到了提升和丰富,在保证低热量摄入、降低寒凉特性的同时还具有香甜的口感,从而扩大了本发明的受众面。
具体实施方式
下面结合实施例对本发明作进一步详细说明。
实施例1
本实施例所用的原料配比为:纯牛奶8份、鹰嘴豆6份、海藻糖1份、低聚果糖1份、乳酸菌1份、山楂0.5份、枸杞0.5份、茯苓超微粉0.5份、猴菇菌超微粉2份、蒸馏水18份,乳酸菌由植物乳酸菌和双歧杆菌质量比1:1混合而成。
制备过程如下:
(1)挑选颗粒饱满的鹰嘴豆清洗后,置于80℃蒸馏水中煮30min,熟化后取出沥干,去皮后冷却至室温,加入低聚果糖,并加入蒸馏水进行磨浆;取新鲜山楂、枸杞洗净后在80℃的蒸馏水中漂烫3min,捞出沥干,冷却至室温后混合榨汁;
(2)将茯苓、猴菇菌在30℃的温度条件下进行超微粉碎处理45min,得到茯苓超微粉和猴菇菌超微粉;
(3)将鹰嘴豆浆、山楂枸杞混合汁、茯苓超微粉和猴菇菌超微粉添加进入纯牛奶中形成乳品混合物,并在混合物中添加海藻糖,采用均质机进行均质,均质温度60℃,均质压力20MPa;
(4)将均质后的混合料液进行巴氏灭菌法对料液进行灭菌,控制灭菌温度在80℃并保持20s,然后将其放置于常温水浴中使其迅速降到40℃左右;
(5)加入乳酸菌进行接种,在44℃下发酵5h;将发酵后的酸奶迅速冷却到0℃,静置10h;
(6)将冷却后的物料在冰淇淋凝冻机中搅拌凝冻,凝冻温度-8℃,凝冻后取出迅速冻结,然后进行真空冷冻干燥,得到成品。
实施例2
本实施例所用的原料配比为:纯牛奶12份、鹰嘴豆10份、海藻糖2份、低聚果糖2份、乳酸菌2份、山楂1.0份、枸杞1.0份、茯苓超微粉1.0份、猴菇菌超微粉4份、蒸馏水30份,乳酸菌由植物乳酸菌和保加利亚乳杆菌质量比1:1混合而成。
制备过程如下:
(1)挑选颗粒饱满的鹰嘴豆清洗后,置于100℃蒸馏水中煮30min,熟化后取出沥干,去皮后冷却至室温,加入低聚果糖,并加入蒸馏水进行磨浆;取新鲜山楂、枸杞洗净后在80℃的蒸馏水中漂烫8min,捞出沥干,冷却至室温后混合榨汁;
(2)将茯苓、猴菇菌在40℃的温度条件下进行超微粉碎处理40min,得到茯苓超微粉和猴菇菌超微粉;
(3)将鹰嘴豆浆、山楂枸杞混合汁、茯苓超微粉和猴菇菌超微粉添加进入纯牛奶中形成乳品混合物,并在混合物中添加海藻糖,采用均质机进行均质,均质温度65℃,均质压力25MPa;
(4)将均质后的混合料液进行巴氏灭菌法对料液进行灭菌,控制灭菌温度在85℃并保持30s,然后将其放置于常温水浴中使其迅速降到40℃左右;
(5)加入乳酸菌进行接种,在44℃下发酵5h;将发酵后的酸奶迅速冷却到5℃,静置5h;
(6)将冷却后的物料在冰淇淋凝冻机中搅拌凝冻,凝冻温度-2℃,凝冻后取出迅速冻结,然后进行真空冷冻干燥,得到成品。
实施例3
本实施例所用的原料配比为:纯牛奶10份、鹰嘴豆10份、海藻糖2份、低聚果糖2份、乳酸菌2份、山楂0.5份、枸杞0.5份、茯苓超微粉1.0份、猴菇菌超微粉4份、蒸馏水30份,乳酸菌由植物乳酸菌和干酪乳杆菌质量比1:1混合而成。
制备过程如下:
(1)挑选颗粒饱满的鹰嘴豆清洗后,置于80℃蒸馏水中煮30min,熟化后取出沥干,去皮后冷却至室温,加入低聚果糖,并加入蒸馏水进行磨浆;取新鲜山楂、枸杞洗净后在80℃的蒸馏水中漂烫5min,捞出沥干,冷却至室温后混合榨汁;
(2)将茯苓、猴菇菌在40℃的温度条件下进行超微粉碎处理40min,得到茯苓超微粉和猴菇菌超微粉;
(3)将鹰嘴豆浆、山楂枸杞混合汁、茯苓超微粉和猴菇菌超微粉添加进入纯牛奶中形成乳品混合物,并在混合物中添加海藻糖,采用均质机进行均质,均质温度60℃,均质压力22MPa;
(4)将均质后的混合料液进行巴氏灭菌法对料液进行灭菌,控制灭菌温度在82℃并保持20s,然后将其放置于常温水浴中使其迅速降到40℃左右;
(5)加入乳酸菌进行接种,在44℃下发酵5h;将发酵后的酸奶迅速冷却到0℃,静置10h;
(6)将冷却后的物料在冰淇淋凝冻机中搅拌凝冻,凝冻温度-8℃,凝冻后取出迅速冻结,然后进行真空冷冻干燥,得到成品。
评审鉴定:
选取质量相同的实施例1、实施例2、实施例3和市面上普通的酸奶制品;实施例1、实施例2、实施例3分别作为试验组Ⅰ、试验组Ⅱ和试验组Ⅲ;对照组为市面上普通的酸奶制品;
然后邀请五位获得国家资格证的乳品评鉴师对上述四组产品按照下表的进行评审:
评分标准表:
评分项目 | 评分标准 | 满分 |
口感 | 口感饱满、爽滑、细腻、松软、入口即化 | 30 |
气味 | 具有酸奶浓郁的奶香味及相应组分的香气 | 30 |
酸甜度 | 整体的酸甜比例合适、味道协调 | 10 |
营养成分 | 含有活性乳酸菌及相应组分的营养元素 | 30 |
五位乳品评鉴师分别通过相应检测设备对上述四组先取样进行营养成分的分析,并作出记录;然后五位乳品评鉴师各自按照互不相同的品尝顺序对上述四组进行评鉴(不同的顺序可降低相同上个品尝的产品对下个产品的影响);每品尝完一组后,需通过纯净水漱口,并间歇15分钟(降低味觉记忆效应),进行下一组的评鉴;完成整个评鉴后,综合进行评分,具体如下:
评鉴师1:(品尝顺序依次为试验组Ⅲ、对照组、试验组Ⅰ、试验组Ⅱ)
口感 | 气味 | 酸甜度 | 营养成分 | 总分 | |
试验组Ⅰ | 23 | 27 | 7 | 25 | 82 |
试验组Ⅱ | 26 | 25 | 7 | 25 | 83 |
试验组Ⅲ | 27 | 29 | 9 | 27 | 92 |
对照组 | 19 | 20 | 9 | 18 | 66 |
评鉴师2:(品尝顺序依次为试验组Ⅱ、试验组Ⅰ、试验组Ⅲ、对照组)
评鉴师3:(品尝顺序依次为试验组Ⅰ、试验组Ⅱ、试验组Ⅲ、对照组)
口感 | 气味 | 酸甜度 | 营养成分 | 总分 | |
试验组Ⅰ | 26 | 24 | 7 | 25 | 82 |
试验组Ⅱ | 24 | 25 | 7 | 25 | 81 |
试验组Ⅲ | 29 | 28 | 9 | 27 | 93 |
对照组 | 22 | 20 | 9 | 21 | 72 |
评鉴师4:(品尝顺序依次为试验组Ⅱ、试验组Ⅲ、对照组、试验组Ⅰ)
口感 | 气味 | 酸甜度 | 营养成分 | 总分 | |
试验组Ⅰ | 25 | 27 | 8 | 26 | 86 |
试验组Ⅱ | 24 | 25 | 8 | 25 | 82 |
试验组Ⅲ | 27 | 28 | 9 | 27 | 91 |
对照组 | 18 | 19 | 8 | 20 | 65 |
评鉴师5:(品尝顺序依次为对照组、试验组Ⅱ、试验组Ⅰ、试验组Ⅲ)
从上述表格综合五位乳品评鉴师的评分,三个试验组的评分均在80分以上,而对照组评分在70分左右,因此可得本发明的制得的产品相对现有的产品在口感、气味、酸甜度和营养成分整体上具有优势。
另外从三个试验组本身上来看,试验组Ⅲ在五位乳品评鉴师的评分均超过90分,其他两个试验组均处于80分阶段,由此可得实施例3的配方及制备过程制备的产品为最优产品。
Claims (4)
1.一种保健固态乳制品,其特征在于,由以下重量份数的原料制成:纯牛奶8-12份、鹰嘴豆6-10份、海藻糖1-2份、低聚果糖1-2份、乳酸菌1-2份、山楂0.5-1.0份、枸杞0.5-1.0份、茯苓超微粉0.5-1.0份、猴菇菌超微粉2-4份、蒸馏水18-30份。
2.根据权利要求1所述的保健固态乳制品,其特征在于,所述乳酸菌由植物乳酸菌和其他乳酸菌按质量比1:1混合而成。
3.根据权利要求2所述的保健固态乳制品,其特征在于,所述其他乳酸菌由双歧杆菌、嗜酸乳杆菌、保加利亚乳杆菌、嗜热链球菌、干酪乳杆菌的一种或几种组成。
4.根据权利要求1所述的保健固态乳制品,其特征在于,由以下重量份数的原料制成:纯牛奶10份、鹰嘴豆10份、海藻糖2份、低聚果糖2份、乳酸菌2份、山楂0.5份、枸杞0.5份、茯苓超微粉1.0份、猴菇菌超微粉4份、蒸馏水30份。
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