CN107897494A - 一种复合益生菌冰淇淋的制备方法 - Google Patents
一种复合益生菌冰淇淋的制备方法 Download PDFInfo
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- CN107897494A CN107897494A CN201711235689.6A CN201711235689A CN107897494A CN 107897494 A CN107897494 A CN 107897494A CN 201711235689 A CN201711235689 A CN 201711235689A CN 107897494 A CN107897494 A CN 107897494A
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- ice cream
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- compound probiotic
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- powder
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Classifications
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- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
一种复合益生菌冰淇淋的制备方法,所述方法包括下述步骤:(1)按配方称取原料:全脂奶粉、豆浆粉、水、蔗糖、β‑环糊精、大豆蛋白粉、菊粉、金银花粉、枸杞粉、甘草素备用;(2)将步骤(1)称取的原料混合、搅拌均匀后经均质、灭菌、老化得冰淇淋混合料,然后向冰淇淋混合料中加入0.003~0.008份的复合益生菌,搅拌均匀,然后送入凝冻机进行凝冻,凝冻后经灌装、硬化制得益生菌冰淇淋。采用该制备方法制成的冰淇淋营养丰富,且富含多种益生菌及中药成分,具有很好的保健功能,该方法将特定重量份的特定成分进行复配制备冰淇淋,能提高益生菌在冰淇淋的制备和保存过程中益生菌的存活率,保证益生菌冰淇淋的保健功能正常发挥。
Description
技术领域
本发明涉及冰淇淋食品领域,特别涉及一种复合益生菌冰淇淋的制备方法。
背景技术
随着人们生活水平的提高,很多人对食品方面的要求逐渐提高,垃圾食品已不再是市场的主导,现食品市场趋势是既要美观也要有营养价值的时尚食品。冰淇淋是一种传统的营养型冷饮乳制品,由于其清凉降热,味香甜,营养高,自问世以为收到广大消费这个的青睐。大多数的冰淇淋以牛奶为主要原料,加入一定比例的糖,稳定剂、乳化剂及其他辅料,经凝冻而成,口味单一,且含有较高的脂肪,糖类和胆固醇,然而随着人们生活水平的不断提高,人们对食品的要求也越来越严格,除了要求冰淇淋品种多样,口感、风味独特的同时,具有营养保健功能的新型冰淇淋的需求也逐渐增加。除了能够满足营养和安全的需求外,还需要能够提供一定的保健功能。为了满足消费者的需求,市场上出现了各种具有保健功能的冰淇淋,如蔬菜冰淇淋、水果冰淇淋,五谷杂粮冰淇淋、益生菌冰淇淋等。
益生菌在人体健康中能够起到积极作用,能产生限制致病菌生长的细菌素、具有高免疫调节和高免疫刺激活性、粘附至肠道上皮细胞的能力、产生降低肠道pH和防治致病菌活性的有机酸(如乳酸和乙酸)、具有抗诱变和抗癌的性质、降低胆固醇水平的能力、以及其他更多性质,冰淇淋作为一种被广大消费者亲睐的乳制品,又因为冰淇淋的低温保存条件有利于益生菌的存活,因此冰淇淋成为了益生菌的最佳载体。现有技术中,益生菌冰淇淋是将混合均匀的冰淇淋原料经过灭菌、均质、老化后加入益生菌,再经过凝冻、灌装、硬化后制得,凝冻是通过在低温下强制搅拌使空气渗入冰淇淋原料中,从而冰淇淋原料形成细微气泡密布,体积膨胀、凝结体组织疏松的过程。一般益生菌冰淇淋在制备过程中老化、凝冻这2个工序对益生菌的活性影响最大,凝冻时的充气搅打会让益生菌损失20%到50%甚至更多,这一技术难题制约了益生菌在冰淇淋中的应用,冰淇淋中活菌含量达不到其能起积极作用的最小量,益生菌冰淇淋也就失去了意义。如公告号为CN1919031,名称为一种酸奶软冰淇淋粉及用其制备冰淇淋的方法,《食品工业》,2011(9)中一篇名称为活性乳酸菌小麦苗汁酸奶冰淇淋的研制等都需要经过老化、凝冻这样的工序。因此保证冰淇淋中益生菌活菌含量是益生菌冰淇淋发展的首要任务。
发明内容
本发明的目的在于提供一种复合益生菌冰淇淋的制备方法,该益生菌冰淇淋制备方法制成的冰淇淋营养丰富,且富含多种益生菌及中药成分,具有很好的保健功能,该方法将特定重量份的特定成分的复配制备冰淇淋,能提高益生菌在冰淇淋的制备和保存过程中益生菌的存活率,保证益生菌冰淇淋的保健功能正常发挥。
为解决上述技术问题,本发明通过以下技术方案实现。
一种复合益生菌冰淇淋的制备方法,所述方法包括下述步骤:
(1)称取原料:全脂奶粉40~60份、豆浆粉20~30份、水90~100份、蔗糖20~30份、 β-环糊精3~8份、大豆蛋白粉3~8份、菊粉5~10份,金银花粉1~5份、枸杞粉1~5份、甘草素1~5份备用;
(2)将步骤(1)称取原料混合搅拌均匀后经均质、灭菌、老化得冰淇淋混合料,然后向冰淇淋混合料中加入0.003~0.008份的复合益生菌,搅拌均匀,然后送入凝冻机进行凝冻,凝冻后经灌装、硬化制得益生菌冰淇淋。
β-环糊精用途广泛,在冰淇淋中可作为乳化剂和稳定剂,可以使冰淇淋混合料粘度增大、搅拌发泡率增高,使产品组织松软、滑润,结构均匀、膨胀率高,且不易变形,β-环糊精还可作为益生菌在加工过程中的保护剂,提高益生菌的存活率,β-环糊精还能在冰淇淋的加工过程中与金银花中的绿原酸形成耦合无,从而阻止多酚物质的氧化,保证金银花在冰淇淋中的功效。
菊粉含丰富的水溶性膳食纤维,可把脂肪替代成纤维,增加产品紧密及口感并能稳定提高乳化的分散性,提高冰淇淋的加工性,还能减少冰淇淋中高脂肪含量原料的用量;能刺激益生菌生长,促进结肠内双歧杆菌以40倍递增的速度增殖,从而抑止有害菌,有助于坚持肠道安康,让体内生态***保持良好状态。
甘草素、金银花,枸杞既是食品,又是药品,具有丰富的营养,同时其含有生物碱、苷类、挥发油、鞣质等具有疗效的成分,不但可以预防疾病,还能为益生菌在肠道的定植扫清障碍,特别是枸杞,与菊粉具有协同促进双歧杆菌生长的作用,
在所述的步骤(2)中,所述的均质是条件为4.7~17.6Mpa,65~70℃, 所述的灭菌的条件为83~85℃,15s,所述的老化是在2~4℃下老化6~12h,老化通常在老化缸中进行,所述的凝冻是将老化后的冰淇淋冷却到6℃后,凝冻8~11min。
所述复合益生菌包括下述重量份的下述成分:干酪乳杆菌为2~3份、嗜酸乳杆菌2~3份、双歧杆菌0.8~1.5份、婴儿双歧杆菌0.8~1.5份、长双歧杆菌0.8~1.5份、保加利亚乳杆菌1~2.5份。将微好养的干酪乳杆菌、兼性厌氧的嗜酸乳杆菌、厌氧的双歧杆菌、婴儿双歧杆菌、长双歧杆菌、微厌氧保加利亚乳杆菌按特定的分量组合得到复合益生菌体系,使得各种益生菌之间协调、互补的发挥益生保健功能。
作为本发明的进一步改进,为了将金银花更好的与冰淇淋的其他成分结合,所述的金银花粉是将金银花清洗干净后在温度60~64℃、压力800pa的条件下干燥3.5~4h,然后粉碎过220~300目筛即得。
作为本发明的进一步改进,为了将枸杞更好的与冰淇淋的其他成分结合,所述的枸杞粉是将枸杞通过冷冻真空干燥5~8h后,粉碎过220~300目筛即得,所述的冷冻真空干燥的温度问-40~-30℃,真空度为15~25pa。
所述的复合益生菌为包埋复合益生菌,所述的包埋复合益生菌通过下述方法制备:先将干酪乳杆菌、嗜酸乳杆菌、双歧杆菌、婴儿双歧杆菌、长双歧杆菌、保加利亚乳杆菌分别在发酵罐中培养至稳定生长期前期,收集各菌泥后混合得到益生菌混合菌泥,然后向混合菌泥中加入8.9~12.5%的海藻酸钠、8.9~12.5%的乳清蛋白10.7~12.5%的低聚木糖、10.7~12.5%低聚果糖、10.7~12.5%的抗性淀粉、,搅拌均匀,喷雾干燥至含水量为3%~7%即得包埋复合益生菌。包埋的复合益生菌因为具有包埋壁材的保护,可减少在冰淇淋加工过程机械,温度、压力等作用对益生菌的损害,提高益生菌存活率。低聚木糖、低聚果糖和抗性淀粉可作为生长促进剂,他们属于益生元,在肠道中不会被有害菌利用,相反能够促进乳酸菌增殖;它们能与海藻酸钠和乳清蛋白发挥协同保护作用,提高益生菌的存活率;另其本身就是一种营养物质,对人体和动物均有好处。
所述复合益生菌的活菌含量为4.5×1010~6×1010 cfu/g。
有益效果:
与现有技术相比,本发明具有以下优点:
1、本发明的冰淇淋粉不但营养丰富,其中含有复合益生菌,具有多种益生保健功能,冰淇淋粉中还加入有既是食品是是药品的金银花、枸杞,这样,冰淇淋不但冰凉爽口,且具有多种维生素,矿物质,还能能清热解毒,无毒副作用,起到预防疾病的,别有一番滋味,另外,本发明加入的金银花和枸杞、甘草素在还能,还能为益生菌在肠道的定植扫清障碍,特别是枸杞,与菊粉具有协同促进双歧杆菌生长的作用,因此本发明将益生菌与金银花、枸杞、甘草素配合使用,具有协同增效的功能。本发明冰淇淋粉中的金银花中含有丰富的绿原酸,可以作为本发明中厌氧益生菌的抗氧剂,提高益生菌存活率。本发明的甘草素还是天然甜味剂,少量甘草素与蔗糖共用,可少用20%的蔗糖,还具有增香的功能。
本发明的冰淇淋粉采用β-环糊精不但是作为制备冰淇淋过程中的作为乳化剂、稳定剂,同时能作为本发明的复合益生菌的保护剂、金银花有效成分的保护剂,避免了现有技术中采用不同物质作为乳化剂和保护剂的问题,减少冰淇淋中功能成分的添加,使冰淇淋更健康,安全。
2、本发明将微好养的干酪乳杆菌、兼性厌氧的嗜酸乳杆菌、厌氧的双歧杆菌、婴儿双歧杆菌、长双歧杆菌、微厌氧保加利亚乳杆菌按特定的分量组合得到复合益生菌体系,使得各种益生菌之间协调、互补的发挥益生保健功能,确定了各菌种的最适使用量,减少不必要的益生菌的浪费,降低原料成本。
3、本发明采用低聚木糖、低聚果糖和抗性淀粉、海藻酸钠和乳清蛋白作为包埋益生菌的壁材,不但能有效包埋益生菌,达到保护益生菌的作用,低聚木糖、低聚果糖还是益生元,能促进益生菌生长、在肠道中不会被有害菌利用,相反能够促进乳酸菌增殖;它们还能能与海藻酸钠和乳清蛋白发挥协同保护作用,提高益生菌的存活率;另其本身就是一种营养物质,对人体和动物均有好处。
具体实施方式
下面结合具体实施例详细说明本发明。
实施例1
一种复合益生菌冰淇淋的制备方法,所述方法包括下述步骤:
(1)称取原料:全脂奶粉50份、豆浆粉25份、水95份、蔗糖25份、 β-环糊精5份、大豆蛋白粉5份、菊粉8份,金银花粉3份、枸杞粉3份、甘草素3份备用;
(2)将步骤(1)称取原料混合搅拌均匀后经均质、灭菌、老化得冰淇淋混合料,然后向冰淇淋混合料中加入0.006份的复合益生菌,搅拌均匀,然后送入凝冻机进行凝冻,凝冻后经灌装、硬化制得益生菌冰淇淋。
实施例2
一种复合益生菌冰淇淋的制备方法,所述方法包括下述步骤:
(1)称取原料:全脂奶粉60份、豆浆粉30份、水100份、蔗糖30份、 β-环糊精8份、大豆蛋白粉8份、菊粉10份,金银花粉5份、枸杞粉5份、甘草素5份备用;
(2)将步骤(1)称取原料混合搅拌均匀后经均质、灭菌、老化得冰淇淋混合料,然后向冰淇淋混合料中加入0.008份的复合益生菌,搅拌均匀,然后送入凝冻机进行凝冻,凝冻后经灌装、硬化制得益生菌冰淇淋,
实施例3
一种复合益生菌冰淇淋的制备方法,所述方法包括下述步骤:
(1)称取原料:全脂奶粉40份、豆浆粉20份、水90份、蔗糖20份、 β-环糊精3份、大豆蛋白粉3份、菊粉5份,金银花粉1份、枸杞粉1份、甘草素1份备用;
(2)将步骤(1)称取原料混合搅拌均匀后经均质、灭菌、老化得冰淇淋混合料,然后向冰淇淋混合料中加入0.003份的复合益生菌,搅拌均匀,然后送入凝冻机进行凝冻,凝冻后经灌装、硬化制得益生菌冰淇淋。
实施例4
一种复合益生菌冰淇淋的制备方法,所述方法包括下述步骤:
(1)称取原料:全脂奶粉55份、豆浆粉25份、水93份、蔗糖23份、 β-环糊精6份、大豆蛋白粉6份、菊粉8份,金银花粉4份、枸杞粉4份、甘草素5份备用;
(2)将步骤(1)称取原料混合搅拌均匀后经均质、灭菌、老化得冰淇淋混合料,然后向冰淇淋混合料中加入0.005份的复合益生菌,搅拌均匀,然后送入凝冻机进行凝冻,凝冻后经灌装、硬化制得益生菌冰淇淋。
为了更好的实施本发明,本实施例优化了均质、灭菌、老化、凝冻工艺的工艺参数,在所述的步骤(2)中,所述的均质是条件为4.7Mpa,65℃, 所述的灭菌的条件为83℃,15s,所述的老化是在2℃下老化6h,老化通常在老化缸中进行,所述的凝冻是将老化后的冰淇淋冷却到6℃后,凝冻8min。
本实施例还给出了复合益生菌的优选配方:所述复合益生菌包括下述重量份的下述成分:干酪乳杆菌为2份、嗜酸乳杆菌2份、双歧杆菌0.8份、婴儿双歧杆菌0.8份、长双歧杆菌0.8份、保加利亚乳杆菌1份。复合益生菌中控制活菌的含量为4.5×1010~6×1010 cfu/g。
实施例5
一种复合益生菌冰淇淋的制备方法,所述方法包括下述步骤:
(1)称取原料:全脂奶粉40份、豆浆粉20份、水90份、蔗糖20份、 β-环糊精3份、大豆蛋白粉3份、菊粉5份,金银花粉1份、枸杞粉1份、甘草素1份备用;
(2)将步骤(1)称取原料混合搅拌均匀后经均质、灭菌、老化得冰淇淋混合料,然后向冰淇淋混合料中加入0.003份的复合益生菌,搅拌均匀,然后送入凝冻机进行凝冻,凝冻后经灌装、硬化制得益生菌冰淇淋。
在所述的步骤(2)中,所述的均质是条件为17.6Mpa, 70℃, 所述的灭菌的条件为85℃,15s,所述的老化是在4℃下老化12h,老化通常在老化缸中进行,所述的凝冻是将老化后的冰淇淋冷却到6℃后,凝冻11min。
本实施例的所述的复合益生菌包括下述重量份的下述成分:干酪乳杆菌为3份、嗜酸乳杆菌3份、双歧杆菌1.5份、婴儿双歧杆菌1.5份、长双歧杆菌1.5份、保加利亚乳杆菌2.5份。
所述的金银花粉是将金银花清洗干净后在温度60℃、压力800pa的条件下干燥3.5,然后粉碎过220目筛即得。
所述的枸杞粉是将枸杞通过冷冻真空干燥5h后,粉碎过220目筛即得,所述的冷冻真空干燥的温度为-40℃,真空度为15pa。
实施例6
一种复合益生菌冰淇淋的制备方法,所述方法包括下述步骤:
(1)称取原料:全脂奶粉55份、豆浆粉25份、水93份、蔗糖23份、 β-环糊精6份、大豆蛋白粉6份、菊粉8份,金银花粉4份、枸杞粉4份、甘草素5份备用;
(2)将步骤(1)称取原料混合搅拌均匀后经均质、灭菌、老化得冰淇淋混合料,然后向冰淇淋混合料中加入0.008份的复合益生菌,搅拌均匀,然后送入凝冻机进行凝冻,凝冻后经灌装、硬化制得益生菌冰淇淋。
在所述的步骤(2)中,所述的均质是条件为10.6Mpa,68℃,所述的灭菌的条件为84℃,15s,所述的老化是在23℃下老化10h。所述的凝冻是将老化后的冰淇淋冷却到6℃后,凝冻10min。
所述复合益生菌包括下述重量份的下述成分:干酪乳杆菌为3份、嗜酸乳杆菌3份、双歧杆菌1.2份、婴儿双歧杆菌1.2份、长双歧杆菌1.2份、保加利亚乳杆菌2份。
所述的金银花粉是将金银花清洗干净后在温度62℃、压力800pa的条件下干燥3.5h,然后粉碎过250目筛即得。
所述的枸杞粉是将枸杞通过冷冻真空干燥6h后,粉碎过250目筛即得,所述的冷冻真空干燥的温度问-35℃,真空度为20pa。
所述的复合益生菌为包埋复合益生菌,所述的包埋复合益生菌通过下述方法制备:先将干酪乳杆菌、嗜酸乳杆菌、双歧杆菌、婴儿双歧杆菌、长双歧杆菌、保加利亚乳杆菌分别在发酵罐中培养至稳定生长期前期,收集各菌泥后混合得到益生菌混合菌泥,然后向混合菌泥中加入8.9%的海藻酸钠、8.9%的乳清蛋白10.7%的低聚木糖、10.7%低聚果糖、10.7%的抗性淀粉、,搅拌均匀,喷雾干燥至含水量为3%%即得包埋复合益生菌。
所述乳酸菌活菌含量为4.5×1010~6×1010 cfu/g。
实施例7
一种复合益生菌冰淇淋的制备方法,所述方法包括下述步骤:
(1)称取原料:全脂奶粉60份、豆浆粉30份、水100份、蔗糖30份、 β-环糊精8份、大豆蛋白粉8份、菊粉10份,金银花粉5份、枸杞粉5份、甘草素5份备用;
(2)将步骤(1)称取原料混合搅拌均匀后经均质、灭菌、老化得冰淇淋混合料,然后向冰淇淋混合料中加入0.007份的复合益生菌,搅拌均匀,然后送入凝冻机进行凝冻,凝冻后经灌装、硬化制得益生菌冰淇淋。
在所述的步骤(2)中,所述的均质是条件为13.8Mpa,68℃,所述的灭菌的条件为84℃,15s,所述的老化是在23℃下老化8h。所述的凝冻是将老化后的冰淇淋冷却到6℃后,凝冻10min。
所述复合益生菌包括下述重量份的下述成分:干酪乳杆菌为3份、嗜酸乳杆菌3份、双歧杆菌1.2份、婴儿双歧杆菌1.2份、长双歧杆菌1.2份、保加利亚乳杆菌2份。
所述的金银花粉是将金银花清洗干净后在温度64℃、压力800pa的条件下干燥4h,然后粉碎过300目筛即得。
所述的枸杞粉是将枸杞通过冷冻真空干燥8h后,粉碎过300目筛即得,所述的冷冻真空干燥的温度问-30℃,真空度为25pa。
所述的复合益生菌为包埋复合益生菌,所述的包埋复合益生菌通过下述方法制备:先将干酪乳杆菌、嗜酸乳杆菌、双歧杆菌、婴儿双歧杆菌、长双歧杆菌、保加利亚乳杆菌分别在发酵罐中培养至稳定生长期前期,收集各菌泥后混合得到益生菌混合菌泥,然后向混合菌泥中加入12.5%的海藻酸钠、12.5%的乳清蛋白12.5%的低聚木糖、12.5%低聚果糖、12.5%的抗性淀粉,搅拌均匀,喷雾干燥至含水量为7%即得包埋复合益生菌。
所述复合益生菌活菌含量为4.5×1010~6×1010 cfu/g。
按照本实施例1~7方法制备得到的冰淇淋口感清爽、组织疏松、滑润,不易变形,膨胀率为≥96%。
按照上述实施例1~7制备得到的冰淇淋,分别取实施1~7中冰淇淋各1g,分别加入装有9mL无菌水的离心管中,用高速分散器对其均质,12000转/分钟~16000转/分钟处理60s后,分别采用平板计数法计数,检测结果为,冰淇淋中的活菌数均≥1.3×108 cfu/g。
Claims (7)
1.一种复合益生菌冰淇淋的制备方法,其特征在于:所述方法包括下述步骤:
(1)称取原料:全脂奶粉40~60份、豆浆粉20~30份、水90~100份、蔗糖20~30份、 β-环糊精3~8份、大豆蛋白粉3~8份、菊粉5~10,金银花粉1~5份、枸杞粉1~5份、甘草素1~5份备用;
(2)将步骤(1)称取原料混合搅拌均匀后经均质、灭菌、老化得冰淇淋混合料,然后向冰淇淋混合料中加入0.003~0.008份的复合益生菌,搅拌均匀,然后送入冰淇淋机进行凝冻处理,凝冻后经灌装、硬化制得益生菌冰淇淋。
2.根据权利要求1所述的一种复合益生菌冰淇淋的制备方法,其特征在于:在所述的步骤(2)中,所述的均质是条件为4.7~17.6Mpa,65~70℃,所述的灭菌的条件为83~85℃,15s,所述的老化是在2~4℃下老化6~12h;所述的凝冻是将老化后的冰淇淋冷却到6℃后,凝冻8~11min。
3.根据权利要求1所述的一种复合益生菌冰淇淋的制备方法,其特征在于:所述复合益生菌包括下述重量份的下述成分:干酪乳杆菌为2~3份、嗜酸乳杆菌2~3份、双歧杆菌0.8~1.5份、婴儿双歧杆菌0.8~1.5份、长双歧杆菌0.8~1.5份、保加利亚乳杆菌1~2.5份。
4.根据权利要求1所述的一种复合益生菌冰淇淋的制备方法,其特征在于:所述的金银花粉是将金银花清洗干净后在温度60~64℃、压力800pa的条件下干燥3.5~4h,然后粉碎过220~300目筛即得。
5.根据权利要求1所述的一种复合益生菌冰淇淋的制备方法,其特征在于:所述的枸杞粉是将枸杞通过冷冻真空干燥5~8h后,粉碎过220~300目筛即得,所述的冷冻真空干燥的温度问-40~-30℃,真空度为15~25pa。
6.根据权利要求3所述的一种复合益生菌冰淇淋的制备方法,其特征在于:所述的复合益生菌为包埋复合益生菌,所述的包埋复合益生菌通过下述方法制备:先将干酪乳杆菌、嗜酸乳杆菌、双歧杆菌、婴儿双歧杆菌、长双歧杆菌、保加利亚乳杆菌分别在发酵罐中培养至稳定生长期前期,收集各菌泥后混合得到益生菌混合菌泥,然后向混合菌泥中加入8.9~12.5%的海藻酸钠、8.9~12.5%的乳清蛋白10.7~12.5%的低聚木糖、10.7~12.5%低聚果糖、10.7~12.5%的抗性淀粉、,搅拌均匀,喷雾干燥至含水量为3%~7%即得包埋复合益生菌。
7.根据权利要求1所述的一种复合益生菌冰淇淋的制备方法,其特征在于:所述复合益生菌活菌含量为4.5×1010~6×1010 cfu/g。
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