CN107494735A - 一种含抗性淀粉、果蔬汁及食用菌的保健酸奶 - Google Patents
一种含抗性淀粉、果蔬汁及食用菌的保健酸奶 Download PDFInfo
- Publication number
- CN107494735A CN107494735A CN201710849391.8A CN201710849391A CN107494735A CN 107494735 A CN107494735 A CN 107494735A CN 201710849391 A CN201710849391 A CN 201710849391A CN 107494735 A CN107494735 A CN 107494735A
- Authority
- CN
- China
- Prior art keywords
- edible mushroom
- juice
- yoghourt
- resistant starch
- gained
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 65
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 50
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 46
- 229920000294 Resistant starch Polymers 0.000 title claims abstract description 30
- 235000021254 resistant starch Nutrition 0.000 title claims abstract description 30
- 230000036541 health Effects 0.000 title claims abstract description 19
- 241000204031 Mycoplasma Species 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 239000001963 growth medium Substances 0.000 claims abstract description 17
- 238000010563 solid-state fermentation Methods 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 14
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 14
- 239000008267 milk Substances 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000005418 vegetable material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 108090000790 Enzymes Proteins 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- 230000009849 deactivation Effects 0.000 claims description 10
- 239000002244 precipitate Substances 0.000 claims description 10
- 241000233866 Fungi Species 0.000 claims description 9
- 239000000047 product Substances 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 8
- 241001313708 Dictyophora phalloidea Species 0.000 claims description 8
- 241000222684 Grifola Species 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 241000222532 Agrocybe Species 0.000 claims description 6
- 230000033228 biological regulation Effects 0.000 claims description 6
- 239000006041 probiotic Substances 0.000 claims description 6
- 235000018291 probiotics Nutrition 0.000 claims description 6
- 241000238631 Hexapoda Species 0.000 claims description 5
- 241000219780 Pueraria Species 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 108090000637 alpha-Amylases Proteins 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005138 cryopreservation Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 230000012010 growth Effects 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 244000099147 Ananas comosus Species 0.000 claims description 4
- 235000007119 Ananas comosus Nutrition 0.000 claims description 4
- 241000186000 Bifidobacterium Species 0.000 claims description 4
- 241000207199 Citrus Species 0.000 claims description 4
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 4
- 241000220324 Pyrus Species 0.000 claims description 4
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 4
- 230000008901 benefit Effects 0.000 claims description 4
- 235000020971 citrus fruits Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 235000021017 pears Nutrition 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims description 3
- 108090000604 Hydrolases Proteins 0.000 claims description 3
- 102000004157 Hydrolases Human genes 0.000 claims description 3
- 244000157072 Hylocereus undatus Species 0.000 claims description 3
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
- 241000220225 Malus Species 0.000 claims description 3
- 235000011430 Malus pumila Nutrition 0.000 claims description 3
- 235000015103 Malus silvestris Nutrition 0.000 claims description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 3
- 240000006365 Vitis vinifera Species 0.000 claims description 3
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 3
- 244000298715 Actinidia chinensis Species 0.000 claims description 2
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 2
- 244000003416 Asparagus officinalis Species 0.000 claims description 2
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 2
- 244000036905 Benincasa cerifera Species 0.000 claims description 2
- 235000011274 Benincasa cerifera Nutrition 0.000 claims description 2
- 240000000588 Hericium erinaceus Species 0.000 claims description 2
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 240000008790 Musa x paradisiaca Species 0.000 claims description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 2
- 235000021028 berry Nutrition 0.000 claims description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 2
- 244000241257 Cucumis melo Species 0.000 claims 2
- 240000001008 Dimocarpus longan Species 0.000 claims 1
- 235000000235 Euphoria longan Nutrition 0.000 claims 1
- 244000199866 Lactobacillus casei Species 0.000 claims 1
- 235000013958 Lactobacillus casei Nutrition 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 235000010855 food raising agent Nutrition 0.000 claims 1
- 229940017800 lactobacillus casei Drugs 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 239000007853 buffer solution Substances 0.000 description 8
- 239000000243 solution Substances 0.000 description 6
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 230000007071 enzymatic hydrolysis Effects 0.000 description 4
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 4
- 239000001632 sodium acetate Substances 0.000 description 4
- 235000017281 sodium acetate Nutrition 0.000 description 4
- 238000001914 filtration Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 241000219112 Cucumis Species 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000021262 sour milk Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000123222 Hericium Species 0.000 description 1
- 241000186605 Lactobacillus paracasei Species 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000037111 immune power Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 230000004614 tumor growth Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000008924 yoghurt drink Nutrition 0.000 description 1
Classifications
-
- 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
- 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
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/21—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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种含抗性淀粉、果蔬汁及食用菌的保健酸奶,其先将果蔬原料进行榨汁,将所得果渣作为食用菌固态发酵培养基以制备食用菌菌质粉,所得部分果蔬汁作为食用菌液态发酵培养基以制备食用菌球粒,然后将所得食用菌菌质粉酶解液、食用菌球粒与以鲜牛奶、果蔬汁、葛根抗性淀粉为原料制备的初发酵酸奶混合进行后发酵,制得所述含抗性淀粉、果蔬汁及食用菌的保健酸奶。本发明可提高酸奶的营养保健效果,丰富酸奶的品种和口味,满足现代人们对多元化健康饮食的消费需求。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种含抗性淀粉、果蔬汁及食用菌的保健酸奶。
背景技术
酸奶中含有丰富的营养成分,除了具有牛奶所含有的大部分营养素外,还含有人体所必需的多种维生素。长期饮用酸奶即可保证人体对钙质的需求,又能健肠胃,预防肠道疾病,提高人体免疫力,有益于人体健康。随着人们生活水平的提高,市场上现有的酸奶已满足不了消费者的需求,因此,丰富酸奶的品种与口味,增加酸奶的营养保健效果与交叉性营养是促进这一产业健康发展的有效方法。
食用菌含有较多对人体健康有益的生物活性物质,包括多糖、脂类、蛋白质、氨基酸、三萜等,这些生物活性物质具有抗菌、抗病毒、抗癌、抑制肿瘤生长、调节血脂、增强免疫力、降低人体血糖等作用。食用菌还可为人体提供维生素、矿物质等营养素。果蔬的主要营养成分也能为人体提供必需的营养素。因此,将食用菌与果蔬加入到酸奶中,既可提高酸奶的营养价值又丰富了酸奶的品种和口味。目前已公开的文献中未见果蔬汁与食用菌球粒及酶解液同时应用于酸奶中的报道。
发明内容
本发明的目的在于提供一种含抗性淀粉、果蔬汁及食用菌的保健酸奶,其以抗性淀粉、果蔬和食用菌为特色原料制备酸奶产品,可提高酸奶的营养保健效果,丰富酸奶的品种和口味,满足现代人们对多元化健康饮食的消费需求。
为实现上述目的,本发明采用如下技术方案:
一种含抗性淀粉、果蔬汁及食用菌的保健酸奶,其制备方法包括如下步骤:
1)挑选新鲜、无虫害的果蔬原料,将其洗净,去皮去核,切成1~3cm的小块,然后放入榨汁机中榨汁,过滤,得澄清的果蔬汁与果渣;
2)以步骤1)所得部分果蔬汁为食用菌液态发酵培养基,在无菌环境下接种食用菌菌丝,在22~30℃、100~200rpm条件下振荡培养5~8d,至形成肉眼可见的直径为0.5~1.0cm的食用菌球粒,然后将其于85~90℃蒸煮5~8min后冷却,置于冰箱冷藏备用;
3)以步骤1)所得果渣为食用菌固态发酵培养基,加水调节培养基的含水量为40%~50%,然后在无菌环境下接种食用菌菌丝,22~30℃条件下培养15~30d,获得食用菌固态发酵菌质;
4)挑选步骤3)中生长成熟、优质的食用菌固态发酵菌质,将其洗净、烘干、粉碎至130~150目,得食用菌菌质粉;
5)将食用菌菌质粉加入到45~55℃的水中,并添加其重量1.2%~2.0%的食用菌水解酶酶解3~5h,酶解结束后在90~95℃条件下灭酶后,冷却,过滤,所得酶解液于1~4℃低温储藏备用;
6)将葛根淀粉加缓冲液配成质量浓度为12%~14%的淀粉乳,沸水浴糊化完全后降温至58℃,加入普鲁兰酶50~60U/g,酶解4~10h后灭酶,冷却,置于冰箱中储存3~5d得沉淀;将所得沉淀洗涤至中性,烘干,粉碎并过100~150目筛,即得葛根抗性淀粉;所用缓冲液由0.2mol/L醋酸与0.2mol/L醋酸钠溶液混合配制而成,其pH为5.2;
7)将鲜牛奶、果蔬汁、白砂糖和葛根抗性淀粉混合均质,在75~90℃条件下灭菌20~30s,然后冷却至室温,再在无菌环境下加入益生菌发酵剂,混合均匀后在45℃下恒温发酵10~12h,即得初发酵酸奶;将步骤2)所得食用菌球粒及步骤5)所得酶解液加入到初发酵酸奶中,搅拌均匀,然后于1~4℃条件下储藏3~5h进行后发酵;其中所用原料按重量份计为:鲜牛奶80~90份、果蔬汁10~12份、白砂糖4~6份、葛根抗性淀粉1.2~1.6份、益生菌发酵剂3~5份、食用菌球粒4~7份、酶解液3~6份;
8)将发酵好的酸奶在无菌条件下进行灌装,并于4℃冷藏储存,即得成品。
所述果蔬原料包括苹果、梨、葡萄、菠萝、猕猴桃、哈密瓜、柑橘、火龙果、香蕉、龙眼、荔枝、菠萝、黄瓜、番茄、胡萝卜、冬瓜中的一种或几种。
所述食用菌包括银耳、猴头菇、竹荪、黑木耳、灰树花、金针菇、平菇、双孢菇、茶树菇中的一种或几种。
所述益生菌发酵剂包括双歧杆菌、保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌、干酪乳杆菌中的一种或几种。
本发明的创造性在于:
(1)本发明将榨汁后获得的果蔬汁用于初发酵酸奶的制备,并将所得果渣作为固态发酵培养基培养制备食用菌固态发酵菌质,其变废为宝、变无用为有用、变一用为多用,实现了原料的综合利用和可持续发展,并减轻了对环境的污染,具有较好经济效益和生态效益。
(2)食用菌水解酶具有水解效果好、能力强、水解彻底等优势及纯天然、安全无毒的特点,且其酶解后所得产物含多种营养成分,并具有广泛的药理学活性及食用菌特有的鲜香味。因此,将食用菌经食用菌水解酶酶解,不仅可提高食用菌的利用率,还可赋予所得酸奶产品食用菌的香气和营养保健价值。
(3)本发明中将葛根抗性淀粉添加到酸奶的制备中,可防止酸奶出现脱水及乳清分离的现象。同时,抗性淀粉可以降低人体内血糖和血脂水平,抑制脂肪累积,并能健肠胃。将抗性淀粉加入到酸奶中,抗性淀粉与酸奶中的益生菌具有协同调节肠道菌群生态平衡的功能,能有效降低肠道疾病的发生,大幅度地提高了传统酸奶的营养保健效果。
(4)本发明将抗性淀粉、食用菌球粒、食用菌酶解液与果蔬汁同时用于酸奶的发酵制备,可使所得果蔬食用菌复合酸奶兼具动物、植物、食用菌和乳酸菌的多重营养成分,提高了酸奶的营养,丰富了酸奶的品种和口味,具有良好的开发前景。
具体实施方式
为了使本发明所述的内容更加便于理解,下面结合具体实施方式对本发明所述的技术方案做进一步的说明,但是本发明不仅限于此。
实施例1
1)挑选新鲜、无虫害的苹果、梨、葡萄与哈密瓜洗净,去皮去核,切成2.5~3cm的小块,然后放入榨汁机中榨汁,过滤,得澄清的果蔬汁与果渣;
2)以步骤1)所得部分果蔬汁为液态发酵培养基,在无菌环境下接种猴头菇菌丝,在22℃、100rpm条件下振荡培养5d,至形成肉眼可见的直径为0.5~1.0cm的食用菌球粒,然后将其于85℃蒸煮8min后冷却,置于冰箱冷藏备用;
3)以步骤1)所得果渣为固态发酵培养基,加水调节培养基的含水量为40%,然后在无菌环境下接种茶树菇菌丝,22℃条件下培养30d,获得茶树菇固态发酵菌质;
4)挑选步骤3)中生长成熟、优质的茶树菇固态发酵菌质,将其洗净、烘干、粉碎至130目,得茶树菇菌质粉;
5)将茶树菇菌质粉加入到45℃的水中,并添加其重量1.2%的食用菌水解酶酶解3h,酶解结束后在90℃条件下灭酶后,冷却,过滤,所得酶解液于4℃低温储藏备用;
6)将葛根淀粉加缓冲液配成质量浓度为12%的淀粉乳,沸水浴糊化完全后降温至58℃,加入普鲁兰酶50U/g,酶解4h后灭酶,冷却,置于冰箱中储存3d得沉淀;将所得沉淀洗涤至中性,烘干,粉碎并过100~150目筛,即得葛根抗性淀粉;所用缓冲液由0.2mol/L醋酸与0.2mol/L醋酸钠溶液混合配制而成,其pH为5.2;
7)将鲜牛奶80重量份、果蔬汁10重量份、白砂糖4重量份和葛根抗性淀粉1.2重量份混合均质,在75℃条件下灭菌25s,然后冷却至室温,再在无菌环境下加入4重量份保加利亚乳杆菌,混合均匀后在45℃下恒温发酵10h,即得初发酵酸奶;
8)将4重量份步骤2)所得食用菌球粒及3重量份步骤5)所得酶解液加入到初发酵酸奶中,搅拌均匀,然后于1~4℃条件下储藏3h进行后发酵;
9)将发酵好的酸奶在无菌条件下进行灌装,并于4℃冷藏储存,即得成品。
实施例2
1)挑选新鲜、无虫害的柑橘、火龙果、黄瓜洗净,去皮去核,切成1.5~2.5cm的小块,然后放入榨汁机中榨汁,过滤,得澄清的果蔬汁与果渣;
2)以步骤1)所得部分果蔬汁为液态发酵培养基,在无菌环境下接种竹荪菌丝,在25℃、150rpm条件下振荡培养8d,至形成肉眼可见的直径为0.5~1.0cm的食用菌球粒,然后将其于90℃蒸煮6min后冷却,置于冰箱冷藏备用;
3)以步骤1)所得果渣为固态发酵培养基,加水调节培养基的含水量为45%,然后在无菌环境下接种竹荪菌丝,26℃条件下培养20d,获得竹荪固态发酵菌质;
4)挑选步骤3)中生长成熟、优质的竹荪固态发酵菌质,将其洗净、烘干、粉碎至140目,得竹荪菌质粉;
5)将竹荪菌质粉加入到50℃的水中,并添加其重量2%的食用菌水解酶酶解5h,酶解结束后在95℃条件下灭酶后,冷却,过滤,所得酶解液于4℃低温储藏备用;
6)将葛根淀粉加缓冲液配成质量浓度为13%的淀粉乳,沸水浴糊化完全后降温至58℃,加入普鲁兰酶55U/g,酶解10h后灭酶,冷却,置于冰箱中储存4d得沉淀;将所得沉淀洗涤至中性,烘干,粉碎并过100~150目筛,即得葛根抗性淀粉;所用缓冲液由0.2mol/L醋酸与0.2mol/L醋酸钠溶液混合配制而成,其pH为5.2;
7)将鲜牛奶85重量份、果蔬汁11重量份、白砂糖5重量份和葛根抗性淀粉1.4重量份混合均质,在80℃条件下灭菌30s,然后冷却至室温,再在无菌环境下加入3重量份双歧杆菌与嗜酸乳杆菌的混合菌粉(两者质量比2:1),混合均匀后在45℃下恒温发酵10h,即得初发酵酸奶;
8)将5重量份步骤2)所得食用菌球粒及4重量份步骤5)所得酶解液加入到初发酵酸奶中,搅拌均匀,然后于1~4℃条件下储藏4h进行后发酵;
9)将发酵好的酸奶在无菌条件下进行灌装,并于4℃冷藏储存,即得成品。
实施例3
1)挑选新鲜、无虫害的柑橘、梨、胡萝卜与荔枝洗净,去皮去核,切成1~3cm的小块,然后放入榨汁机中榨汁,过滤,得澄清的果蔬汁与果渣;
2)以步骤1)所得部分果蔬汁为液态发酵培养基,在无菌环境下接种银耳菌丝,在30℃、200rpm条件下振荡培养6d,至形成肉眼可见的直径为0.5~1.0cm的食用菌球粒,然后将其于92℃蒸煮5min后冷却,置于冰箱冷藏备用;
3)以步骤1)所得果渣为固态发酵培养基,加水调节培养基的含水量为50%,然后在无菌环境下接种灰树花菌丝,30℃条件下培养15d,获得灰树花固态发酵菌质;
4)挑选步骤3)中生长成熟、优质的灰树花固态发酵菌质,将其洗净、烘干、粉碎至150目,得灰树花菌质粉;
5)将灰树花菌质粉加入到55℃的水中,并添加其重量1.8%的食用菌水解酶酶解4h,酶解结束后在95℃条件下灭酶后,冷却,过滤,所得酶解液于4℃低温储藏备用;
6)将葛根淀粉加缓冲液配成质量浓度为14%的淀粉乳,沸水浴糊化完全后降温至58℃,加入普鲁兰酶60U/g,酶解6h后灭酶,冷却,置于冰箱中储存5d得沉淀;将所得沉淀洗涤至中性,烘干,粉碎并过100~150目筛,即得葛根抗性淀粉;所用缓冲液由0.2mol/L醋酸与0.2mol/L醋酸钠溶液混合配制而成,其pH为5.2;
7)将鲜牛奶90重量份、果蔬汁12重量份、白砂糖6重量份和葛根抗性淀粉1.6重量份混合均质,在90℃条件下灭菌20s,然后冷却至室温,再在无菌环境下加入双歧杆菌与干酪乳杆菌的混合菌粉4重量份(两者质量比1:1),混合均匀后在45℃下恒温发酵12h,即得初发酵酸奶;
8)将7重量份步骤2)所得食用菌球粒及6重量份步骤5)所得酶解液加入到初发酵酸奶中,搅拌均匀,然后于1~4℃条件下储藏5h进行后发酵;
9)将发酵好的酸奶在无菌条件下进行灌装,并于4℃冷藏储存,即得成品。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (5)
1.一种含抗性淀粉、果蔬汁及食用菌的保健酸奶,其特征在于:其制备方法包括如下步骤:
1)挑选新鲜、无虫害的果蔬原料,将其洗净,去皮去核,切成1~3cm的小块,然后放入榨汁机中榨汁,过滤,得澄清的果蔬汁与果渣;
2)以步骤1)所得部分果蔬汁为食用菌液态发酵培养基,在无菌环境下接种食用菌菌丝,置于22~30℃、100~200rpm条件下振荡培养5~8d,至形成直径为0.5~1.0cm的食用菌球粒,然后将其于85~90℃蒸煮5~8min后冷却,置于冰箱冷藏备用;
3)以步骤1)所得果渣为食用菌固态发酵培养基,加水调节培养基的含水量为40%~50%,然后在无菌环境下接种食用菌菌丝,22~30℃条件下培养15~30d,获得食用菌固态发酵菌质;
4)挑选步骤3)中生长成熟、优质的食用菌固态发酵菌质,将其烘干、粉碎至130~150目,得食用菌菌质粉;
5)将食用菌菌质粉加入到45~55℃的水中,并添加其重量1.2%~2.0%的食用菌水解酶酶解3~5h,酶解结束后在90~95℃条件下灭酶后,冷却,过滤,所得酶解液于1~4℃低温储藏备用;
6)将葛根淀粉配成质量浓度为12%~14%的淀粉乳,沸水浴糊化完全后降温至58℃,加入普鲁兰酶50~60U/g,酶解4~10h后灭酶,冷却,置于冰箱中储存3~5d得沉淀;将所得沉淀洗涤至中性,烘干,粉碎并过100~150目筛,即得葛根抗性淀粉;
7)将鲜牛奶、果蔬汁、白砂糖和葛根抗性淀粉混合均质,在75~90℃条件下灭菌20~30s,然后冷却至室温,再在无菌环境下加入益生菌发酵剂,混合均匀后在45℃下恒温发酵10~12h,即得初发酵酸奶;将步骤2)所得蒸煮后的食用菌球粒及步骤5)所得酶解液加入到初发酵酸奶中,搅拌均匀,然后于1~4℃条件下储藏3~5h进行后发酵;
8)将发酵好的酸奶在无菌条件下进行灌装,并于4℃冷藏储存,即得成品。
2.根据权利要求1所述含抗性淀粉、果蔬汁及食用菌的保健酸奶,其特征在于:所述果蔬原料包括苹果、梨、葡萄、菠萝、猕猴桃、哈密瓜、柑橘、火龙果、香蕉、龙眼、荔枝、菠萝、黄瓜、番茄、胡萝卜、冬瓜中的一种或几种。
3.根据权利要求1所述含抗性淀粉、果蔬汁及食用菌的保健酸奶,其特征在于:所述食用菌包括银耳、猴头菇、竹荪、黑木耳、灰树花、金针菇、平菇、双孢菇、茶树菇中的一种或几种。
4.根据权利要求1所述含抗性淀粉、果蔬汁及食用菌的保健酸奶,其特征在于:步骤7)中所用原料按重量份计为:鲜牛奶80~90份、果蔬汁10~12份、白砂糖4~6份、葛根抗性淀粉1.2~1.6份、益生菌发酵剂3~4份、食用菌球粒3~5份、酶解液3~4份。
5.根据权利要求1所述含抗性淀粉、果蔬汁及食用菌的保健酸奶,其特征在于:所述益生菌发酵剂包括双歧杆菌、保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌、干酪乳杆菌中的一种或几种。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710849391.8A CN107494735A (zh) | 2017-09-20 | 2017-09-20 | 一种含抗性淀粉、果蔬汁及食用菌的保健酸奶 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710849391.8A CN107494735A (zh) | 2017-09-20 | 2017-09-20 | 一种含抗性淀粉、果蔬汁及食用菌的保健酸奶 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107494735A true CN107494735A (zh) | 2017-12-22 |
Family
ID=60697940
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710849391.8A Pending CN107494735A (zh) | 2017-09-20 | 2017-09-20 | 一种含抗性淀粉、果蔬汁及食用菌的保健酸奶 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107494735A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112042835A (zh) * | 2020-08-19 | 2020-12-08 | 天津科技大学 | 一种具有降血脂作用的非全营养特医食品及其制备方法 |
CN113215207A (zh) * | 2021-05-06 | 2021-08-06 | 江西中医药大学 | 一种葛根抗性淀粉的制备方法及应用 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101406214A (zh) * | 2007-10-13 | 2009-04-15 | 湖北师范学院 | 具有营养保健作用的金耳酸奶及其制备方法 |
CN102550285A (zh) * | 2012-01-09 | 2012-07-11 | 元拓(福州)生物技术有限公司 | 一种食药用菌菌丝球的制备方法及其产品 |
CN105028757A (zh) * | 2015-06-15 | 2015-11-11 | 北京工商大学 | 一种蜂蜜香菇奶茶及其制备方法 |
-
2017
- 2017-09-20 CN CN201710849391.8A patent/CN107494735A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101406214A (zh) * | 2007-10-13 | 2009-04-15 | 湖北师范学院 | 具有营养保健作用的金耳酸奶及其制备方法 |
CN102550285A (zh) * | 2012-01-09 | 2012-07-11 | 元拓(福州)生物技术有限公司 | 一种食药用菌菌丝球的制备方法及其产品 |
CN105028757A (zh) * | 2015-06-15 | 2015-11-11 | 北京工商大学 | 一种蜂蜜香菇奶茶及其制备方法 |
Non-Patent Citations (2)
Title |
---|
余平等: "《淀粉与淀粉制品工艺学》", 31 July 2011, 中国轻工业出版社 * |
赵传孝等: "《水果制品加工技术与设备》", 30 September 1989, 中国食品出版社 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112042835A (zh) * | 2020-08-19 | 2020-12-08 | 天津科技大学 | 一种具有降血脂作用的非全营养特医食品及其制备方法 |
CN113215207A (zh) * | 2021-05-06 | 2021-08-06 | 江西中医药大学 | 一种葛根抗性淀粉的制备方法及应用 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103932344B (zh) | 食用菌益生保健饮料的发酵制备方法 | |
CN105028649A (zh) | 一种椰子酸奶及其制备方法 | |
CN104489669A (zh) | 一种植物酵素益生菌粉及其制备方法 | |
CN104585762A (zh) | 一种铁皮石斛发酵制品及其制备方法 | |
CN104489843B (zh) | 一种山楂发酵制品及其制备方法 | |
CN103932343B (zh) | 用蔬菜和水果发酵制备风味保健饮料的方法 | |
CN105249099B (zh) | 一种南酸枣功能性乳酸菌饮料的制作方法 | |
CN105918822A (zh) | 一种乳酸菌发酵生产高值谷物粉的方法 | |
CN104585826A (zh) | 一种人参发酵制品及其制备方法 | |
CN104522672A (zh) | 一种枸杞发酵制品及其制备方法 | |
CN104522817B (zh) | 一种菊苣发酵制品及其制备方法 | |
CN107581589A (zh) | 一种发酵型食用菌素火腿及其制备方法 | |
CN105901636A (zh) | 一种辣椒发酵工艺 | |
CN107348001A (zh) | 一种混菌发酵制备改性紫苏粕粉的方法 | |
CN106213086A (zh) | 一种复合益生菌发酵黄桃清汁饮料及其制备方法 | |
CN106343015A (zh) | 一种高活力活菌型牦牛乳固体酸奶的制作方法 | |
CN104585825A (zh) | 一种山药发酵制品及其制备方法 | |
CN106107338A (zh) | 一种乳酸菌发酵甜玉米复合饮料及其制备方法 | |
CN103211017A (zh) | 一种水芹保健酸奶 | |
CN106509103A (zh) | 一种糙米风味发酵酸奶的制备方法 | |
CN101803766B (zh) | 一种发酵生产风味板栗仁的方法 | |
CN105104532A (zh) | 一种荸荠营养果粒的制备方法 | |
CN105053767A (zh) | 一种椰奶营养果粒的制备方法 | |
CN107494736A (zh) | 一种含果蔬汁、食用菌酶解液的复合酸奶 | |
JP2000032909A (ja) | 微生物由来の腸内環境改善による消化吸収向上食品 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171222 |