CN109497139A - 一种多功能即食型发酵酸奶粉的制备方法 - Google Patents
一种多功能即食型发酵酸奶粉的制备方法 Download PDFInfo
- Publication number
- CN109497139A CN109497139A CN201811423117.5A CN201811423117A CN109497139A CN 109497139 A CN109497139 A CN 109497139A CN 201811423117 A CN201811423117 A CN 201811423117A CN 109497139 A CN109497139 A CN 109497139A
- Authority
- CN
- China
- Prior art keywords
- milk
- powder
- freeze
- preparation
- milk powder
- 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
- 239000000843 powder Substances 0.000 title claims abstract description 102
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000021262 sour milk Nutrition 0.000 claims abstract description 52
- 238000004108 freeze drying Methods 0.000 claims abstract description 24
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 235000019634 flavors Nutrition 0.000 claims abstract description 14
- 230000000694 effects Effects 0.000 claims abstract description 13
- 238000003860 storage Methods 0.000 claims abstract description 4
- 235000013336 milk Nutrition 0.000 claims description 50
- 239000008267 milk Substances 0.000 claims description 50
- 210000004080 milk Anatomy 0.000 claims description 50
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 18
- 235000020167 acidified milk Nutrition 0.000 claims description 16
- 230000001954 sterilising effect Effects 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 241000894006 Bacteria Species 0.000 claims description 13
- 239000005913 Maltodextrin Substances 0.000 claims description 12
- 229920002774 Maltodextrin Polymers 0.000 claims description 12
- 229940035034 maltodextrin Drugs 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 11
- 235000011187 glycerol Nutrition 0.000 claims description 10
- 238000012545 processing Methods 0.000 claims description 10
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 9
- 235000010323 ascorbic acid Nutrition 0.000 claims description 9
- 229960005070 ascorbic acid Drugs 0.000 claims description 9
- 239000011668 ascorbic acid Substances 0.000 claims description 9
- 239000012153 distilled water Substances 0.000 claims description 9
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 9
- 229920000053 polysorbate 80 Polymers 0.000 claims description 9
- 235000020183 skimmed milk Nutrition 0.000 claims description 9
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 8
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 7
- 229960005150 glycerol Drugs 0.000 claims description 7
- 239000002054 inoculum Substances 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 229940073490 sodium glutamate Drugs 0.000 claims description 7
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 6
- 230000001580 bacterial effect Effects 0.000 claims description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 4
- 230000000996 additive effect Effects 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 230000036737 immune function Effects 0.000 claims description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 2
- 229910052782 aluminium Inorganic materials 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims description 2
- 239000011888 foil Substances 0.000 claims description 2
- 235000013406 prebiotics Nutrition 0.000 claims description 2
- 239000007858 starting material Substances 0.000 claims description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 2
- 241000194035 Lactococcus lactis Species 0.000 claims 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000001228 trophic effect Effects 0.000 abstract description 2
- 239000000839 emulsion Substances 0.000 description 17
- 238000010438 heat treatment Methods 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 11
- 238000004458 analytical method Methods 0.000 description 10
- 244000005700 microbiome Species 0.000 description 10
- 241000186660 Lactobacillus Species 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 229940039696 lactobacillus Drugs 0.000 description 9
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- 244000057717 Streptococcus lactis Species 0.000 description 7
- 238000000265 homogenisation Methods 0.000 description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 7
- 230000000813 microbial effect Effects 0.000 description 7
- 230000001376 precipitating effect Effects 0.000 description 7
- 241000699666 Mus <mouse, genus> Species 0.000 description 6
- 230000036541 health Effects 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 230000003068 static effect Effects 0.000 description 5
- 238000009777 vacuum freeze-drying Methods 0.000 description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 4
- 208000008589 Obesity Diseases 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000000686 essence Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 238000003760 magnetic stirring Methods 0.000 description 4
- 235000020824 obesity Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 230000028327 secretion Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 229940099352 cholate Drugs 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 210000000232 gallbladder Anatomy 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 2
- 235000004936 Bromus mango Nutrition 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- 108010036824 Citrate (pro-3S)-lyase Proteins 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- 229920002581 Glucomannan Polymers 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 229920002752 Konjac Polymers 0.000 description 2
- 235000011430 Malus pumila Nutrition 0.000 description 2
- 235000015103 Malus silvestris Nutrition 0.000 description 2
- 240000007228 Mangifera indica Species 0.000 description 2
- 235000014826 Mangifera indica Nutrition 0.000 description 2
- 235000009184 Spondias indica Nutrition 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 210000000577 adipose tissue Anatomy 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 238000005238 degreasing Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000021433 fructose syrup Nutrition 0.000 description 2
- 229940046240 glucomannan Drugs 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 2
- 239000000252 konjac Substances 0.000 description 2
- 235000010485 konjac Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 150000003626 triacylglycerols Chemical class 0.000 description 2
- 238000009736 wetting Methods 0.000 description 2
- 235000021119 whey protein Nutrition 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 241001515806 Stictis Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 239000012491 analyte Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 210000000436 anus Anatomy 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 210000004392 genitalia Anatomy 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 238000012009 microbiological test Methods 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000004279 orbit Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000004783 oxidative metabolism Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000011497 sour milk drink Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 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
- 239000003643 water by type Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23C1/00—Concentration, evaporation or drying
- A23C1/06—Concentration by freezing out the water
- A23C1/08—Freeze-drying
-
- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1232—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt in powdered, granulated or dried solid form
-
- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- 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
- 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- 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
- 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
- A23V2400/151—Johnsonii
-
- 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
- A23V2400/173—Reuteri
-
- 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
- A23V2400/231—Lactis
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Health & Medical Sciences (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
Abstract
本发明公开了一种多功能即食型发酵酸奶粉的制备方法,按照特定比例制备原料乳,通过接入优选的冷冻干燥载体,有效的保证了酸奶粉其在活菌数、冲调复水性和保存期的高效效果,保证了该酸奶粉营养价值高、溶解性好,稳定性高,冲调后口感细腻;另外,本发明单独配置风味功能粉,可根据消费者喜好以及所需功能进而改变风味和营养功能,具有良好的市场前景。本发明多功能即食性酸奶粉中,蛋白质含量为30.38‑48.25%,脂肪含量为5.6‑11.3%。
Description
技术领域
本发明涉及一种多功能即食型发酵酸奶粉的制备方法,属于乳制品的技术领域。
技术背景
酸奶是利用微生物有益菌(主要是保加利亚乳杆菌、嗜热链球菌、乳酸乳球菌等特定菌种)对新鲜牛奶进行发酵所制得的乳制品。目前,酸奶正以其独特的口味、丰富的营养以及不可替代的保健功能而受到越来越广泛的欢迎。它能促进消化液的分泌增加胃酸,有助于消化、促食欲和健肠胃功能。同时,酸奶中的乳酸不但能使肠道里的弱酸性物质转变成弱碱性,而且还能产生抗菌物质,提高人体的免疫力,促进人体对维生素、钙、锌等微量元素的吸收,降低固醇含量,对人体十分有益。另外,在牛奶发酵成为酸奶的过程中,乳糖部分变成乳酸和其他有机酸,可以有效解决乳糖不耐受者不能直接饮用牛奶的问题。
目前,市场上售卖的发酵酸奶呈半流质状态,给包装运输等带来不便,且常温下保质期为2-3d、低温下6-7d,造成储藏成本偏高,同时我国部分偏远地区由于地理环境以及冷藏条件限制,使得酸奶的销售市场难以全方位打开。另外,我国市场尚未能见酸奶粉出现,市场上所售卖的酸奶粉其本质仍是一种调制乳粉,其仍需进行发酵、低温储藏,其本身没有经过发酵过程,不具备酸奶的风味和口感,严格意义上不属于酸奶粉,无法解决上述问题。
发明内容
针对上述现有技术中所存在的问题,本发明提供了一种多功能即食型发酵酸奶粉的制备方法,是以全脂乳或脱脂乳作为原料乳,经发酵后利用冷冻干燥技术制得酸奶粉。真空冷冻干燥法生产的酸奶粉其在活菌数、冲调复水性和保存期等方面都明显优于喷雾干燥法生产的酸奶粉。
本发明多功能即食性酸奶粉的制备方法,包括如下步骤:
步骤1:以全脂乳或脱脂乳作为原料乳,加蒸馏水后配制成奶液A;
步骤2:将步骤1获得的奶液A进行均质、杀菌处理后获得奶液B;
步骤3:步骤2获得的奶液B冷却至室温后接种发酵剂,发酵后获得发酵乳C;
步骤4:步骤3获得的发酵乳C冷却至室温、杀菌、均质后接入冷冻干燥载体,冷冻干燥后制得发酵乳粉D;
步骤5:将步骤4获得的发酵乳粉D、风味功能粉、功能菌粉用铝箔复合袋分别包装即可。
步骤1中,原料乳和蒸馏水的质量比为1-2:7-8;原料乳中,水分≤5%,脂肪含量≥26%,蛋白质含量≥非脂乳固体的34%。
步骤2中,均质压力为55-70MPa,均质温度为60-70℃。通过均质处理可以使得原料乳液形成均一的奶液,防止固体沉淀或悬浮。
步骤2中,杀菌温度为90-95℃,杀菌时间为3-10min。杀菌能够杀死原料乳中有害微生物,从而保证产品的卫生和微生物质量。
步骤3中,所述发酵剂为保加利亚乳杆菌、嗜热链球菌、乳酸乳球菌中的而一种或几种,优选为保加利亚乳杆菌、嗜热链球菌和乳酸乳球菌混合发酵剂,三者比质量比为1:1:1。发酵剂的接种量为1%。
步骤3中,发酵温度为30-45℃,发酵时间为4-12h。
步骤4中,杀菌温度为80-85℃,杀菌时间为10-25min,较佳为15-20min。杀菌能够杀死发酵乳中有害微生物,从而保证产品的卫生和微生物质量。
步骤4中,均质压力为55-70MPa,均质温度为60-70℃。
步骤4中,冷冻干燥载体是以麦芽糊精为主要成分,具体包括麦芽糊精、甘油、谷氨酸钠、抗坏血酸素以及吐温-80,冷冻干燥载体的添加量为发酵乳C质量的5-15%。冷冻干燥载体中麦芽糊精、甘油、谷氨酸钠、抗坏血酸素、吐温-80的质量比为15:10:1:0.1:0.01。添加冷冻干燥载体后具有更佳的冷冻干燥效果。
步骤4中,所述冷冻干燥是首先于-20℃下预冻12h,然后再于-60℃、真空度10Pa下冻干 40h。
步骤5中,所述风味功能粉是根据消费者需求加入的辅料。所述辅料为不同水果食用香精 (包括芒果味、草莓或苹果)与白砂糖、果葡糖浆、果肉、食用柠檬酸、浓缩乳清蛋白、魔芋胶、耐酸性羧甲基纤维素、果胶中的一种或多种复配。
所述功能菌粉为益生功能菌,包括提高免疫功能的菌株、具有减肥功能的菌株等。其中,所述提高免疫功能的菌株包括罗伊乳杆ATCC23272,所述具有减肥功能的菌株包括约氏乳杆菌PM308。所述功能菌粉的添加量为发酵乳粉D质量的5%-10%。例如约氏乳杆菌PM308 的减肥机理:人体脂肪形成主要由糖类和胆固醇分解后形成脂肪,人体摄入约氏乳杆菌后,菌株在肠道定殖,参与消化、吸收、代谢功能,充分发挥减少体脂肪、降胆固醇之功效:1、糖-脂肪代谢:糖分解为柠檬酸,在柠檬酸裂解酶的作用下转化为辅酶A,直接导致糖转化为脂肪蓄积体内。约氏乳杆菌减少柠檬酸裂解酶分泌,阻断脂肪的形成和加速体内蓄积脂肪的氧化代谢;2、胆固醇-脂肪代谢:肝胆分泌胆盐直接参与脂肪的代谢,高水溶性胆盐与胆固醇结合后形成脂肪蓄积体内。约氏乳杆菌PM308可促进胆盐水解酵素的分泌,使胆盐失去水溶性成为低水溶性胆盐,并与胆固醇结合形成沉淀排出体外,阻断脂肪的形成和降低血胆固醇的含量
本发明通过加入冷冻干燥载体改良冷冻干燥技术,能更加高效制得所需酸奶粉。本发明多功能即食性酸奶粉,可搭配不同风味功能菌包即食冲泡即可实现一般酸奶的风味与口感。
本发明多功能即食性酸奶粉中,蛋白质含量为30.38-48.25%,脂肪含量为5.6-11.3%。
本发明多功能即食性酸奶粉最适搭配条件为按照15%的质量配比搭配风味包可使酸奶与果味充分结合,口感最佳。
本发明多功能即食性酸奶粉最适冲调条件为45℃的温水,按照5:1的质量比加入温水,此时酸奶风味和组织状态最佳,品质最好。
本发明的有益效果体现在:
本发明按照特定比例制备原料乳,通过接入优选的冷冻干燥载体,有效的保证了酸奶粉其在活菌数、冲调复水性和保存期的高效效果,保证了该酸奶粉营养价值高、溶解性好,稳定性高,冲调后口感细腻;另外,本发明单独配置风味功能粉,可根据消费者喜好以及所需功能进而改变风味和营养功能,具有良好的市场前景。
附图说明
图1是实施例1-4其中原料乳液以1%的接种量加入发酵剂,充分搅拌,在30-45℃的温度下发酵4-12h之后所得发酵乳。
图2是实施例1-4在进行预冻(-20℃,12h)后再置于-60℃和10Pa真空度下冻干40h之后得到的酸奶粉,酸奶粉呈现呈现疏松、多孔状。
图3是对实施例中酸奶粉搭配风味包所做复水冲调分析实验图。
具体实施方式
本发明所用试剂和原料均可于市面上可购得。
本发明酸奶粉的原材料为:全脂牛乳、脱脂牛乳、蒸馏水、发酵剂、冷冻干燥载体、辅料。其中全脂乳或脱脂乳可由全脂乳粉或脱脂乳粉代替,其折算比例根据本领域常规比例折算,一般为:全脂乳粉质量=全脂牛乳质量*0.117/0.97,脱脂乳粉质量=脱脂牛乳质量 *0.081/0.96;
其中发酵剂为保加利亚乳杆菌、嗜热链球菌、乳酸乳球菌一种或多种;所述为本领域常规辅料主要是不同水果食用香精(包括芒果味、草莓或苹果)与白砂糖、果葡糖浆、果肉、食用柠檬酸、食用香精、浓缩乳清蛋白、魔芋胶、耐酸性羧甲基纤维素、果胶中的一种或多种;
冷冻干燥载体是以麦芽糊精为主要成分,具体组成依次为麦芽糊精、甘油、谷氨酸钠、抗坏血酸素、吐温-80的质量比为15:10:1:0.1:0.01。按照原料乳的5-15%加入冷冻干燥载体。
实施例1:
取全脂乳粉为原料乳材料,将全脂乳粉和蒸馏水以粉水质量比例为1:7的比例完全溶解,其中酸奶粉的制备方法包括以下步骤:
1、利用磁力搅拌器将全脂乳粉混合均匀,静止之后采用60MPa的压力均质,均质温度为60℃,通过均质处理可以使得原料乳液形成均一的奶液,防止固体沉淀或悬浮;均质之后对原料乳液进行杀菌处理,加热温度为90℃,较佳的时间为5min;进而杀死制作原料乳液所产生的有害微生物,从而保证产品的卫生和微生物质量;
2、待步骤1中所制原料乳液冷却至室温后,以1%的接种量加入发酵剂(保加利亚乳杆菌、嗜热链球菌按照1:1质量比例),充分搅拌,在35℃的温度下发酵约6h;待其发酵完全后,测量奶液的酸度,酸度达到80°T。然后将发酵好的酸奶贮藏在冰柜内(15℃以下) 约4h,使其终止发酵。
3、将步骤2中所制发酵乳进行加热除菌,加热温度为80℃,时间为5min;杀菌完成后再次进行均质,采用55MPa的压力均质,均质温度为60℃;
4、对均质之后的发酵乳进行真空冷冻干燥:接入5%的冷冻干燥载体,混匀,进行预冻 (-20℃,12h)后再置于-60℃和10Pa真空度下冻干40h得到冻干酸奶粉。冷冻干燥载体组成依次为麦芽糊精、甘油、谷氨酸钠、抗坏血酸素、吐温-80的质量比为15:10:1:0.1:0.01。.
按照实施例1所述方法得到的酸奶粉为色泽均一的乳白色、气味自然,有淡淡奶香味、无其他异味,粉体经研磨处理后呈均匀颗粒状;实验室自测其中含水量5.7%、蛋白质含量 42.27%、脂肪含量11.3%。
实施例2:
取全脂乳粉为原料乳材料,将全脂乳粉和蒸馏水以粉水质量比例为2:7的比例完全溶解,其中酸奶粉的制备方法包括以下步骤:
1、利用磁力搅拌器将全脂乳粉混合均匀,静止之后采用70MPa的压力均质,均质温度为55℃,通过均质处理可以使得原料乳液形成均一的奶液,防止固体沉淀或悬浮;均质之后对原料乳液进行杀菌处理,加热温度为95℃,较佳的时间为2min;进而杀死制作原料乳液所产生的有害微生物,从而保证产品的卫生和微生物质量;
2、待步骤1中所制原料乳液冷却至室温后,以1%的接种量加入发酵剂(保加利亚乳杆菌、乳酸乳球菌按照1:1质量比例),充分搅拌,在30℃的温度下发酵约8h;待其发酵完全后,测量奶液的酸度,其酸度达到110°T左右。然后将发酵好的酸奶贮藏在冰柜内(15℃以下)约4h,使其终止发酵。
3、将步骤2中所制发酵乳进行加热除菌,加热温度为70℃,时间为10min;杀菌完成后再次进行均质,采用75MPa的压力均质,均质温度为50℃;
4、对均质之后的发酵乳进行真空冷冻干燥:接入10%的冷冻干燥载体,混匀,进行预冻 (-20℃,12h)后再置于-60℃和10Pa真空度下冻干40h得到冻干酸奶粉。冷冻干燥载体组成依次为麦芽糊精、甘油、谷氨酸钠、抗坏血酸素、吐温-80的质量比为15:10:1:0.1:0.01。
实施例2得到的酸奶粉为色泽均一的乳白色、气味自然,有淡淡奶香味、无其他异味,粉体经研磨处理后呈均匀颗粒状;实验室自测其中含水量3.7%、蛋白质含量48.25%、脂肪含量10.8%。
实施例3:
取脱脂乳粉为原料乳材料,将全脂乳粉和蒸馏水以粉水质量比例为1:8的比例完全溶解,其中酸奶粉的制备方法包括以下步骤:
1、利用磁力搅拌器将全脂乳粉混合均匀,静止之后采用75MPa的压力均质,均质温度为55℃,通过均质处理可以使得原料乳液形成均一的奶液,防止固体沉淀或悬浮;均质之后对原料乳液进行杀菌处理,加热温度为85℃,较佳的时间为7min;进而杀死制作原料乳液所产生的有害微生物,从而保证产品的卫生和微生物质量;
2、待步骤1中所制原料乳液冷却至室温后,以1%的接种量加入发酵剂(保加利亚乳杆菌、乳酸乳球菌按照1:1比例),充分搅拌,在35℃的温度下发酵约7h;待其发酵完全后,测量奶液的酸度,其酸度达到85°T左右。然后将发酵好的酸奶贮藏在冰柜内(15℃以下) 约4h,使其终止发酵。
3、将步骤2中所制发酵乳进行加热除菌,加热温度为75℃,时间为8min;杀菌完成后再次进行均质,采用60MPa的压力均质,均质温度为60℃;
4、对均质之后的发酵乳进行真空冷冻干燥:接入10%的冷冻干燥载体,混匀,进行预冻 (-20℃,12h)后再置于-60℃和10Pa真空度下冻干40h得到冻干酸奶粉。冷冻干燥载体组成依次为麦芽糊精、甘油、谷氨酸钠、抗坏血酸素、吐温-80的质量比为15:10:1:0.1:0.01。
实施例3得到的酸奶粉为色泽均一的乳白色、气味自然,有淡淡奶香味、无其他异味,粉体经研磨处理后呈均匀颗粒状;实验室自测其中含水量2.9%、蛋白质含量39.89%、脂肪含量6.2%。
实施例4:
取脱脂乳粉为原料乳材料,将全脂乳粉和蒸馏水以粉水质量比例为2:8的比例完全溶解,其中酸奶粉的制备方法包括以下步骤:
1、利用磁力搅拌器将全脂乳粉混合均匀,静止之后采用65MPa的压力均质,均质温度为70℃,通过均质处理可以使得原料乳液形成均一的奶液,防止固体沉淀或悬浮;均质之后对原料乳液进行杀菌处理,加热温度为90℃,较佳的时间为6min;进而杀死制作原料乳液所产生的有害微生物,从而保证产品的卫生和微生物质量;
2、待步骤1中所制原料乳液冷却至室温后,以1%的接种量加入发酵剂(保加利亚乳杆菌、乳酸乳球菌、嗜热链球菌按照1:1:1质量比例),充分搅拌,在40℃的温度下发酵约4h;待其发酵完全后,测量奶液的酸度,其酸度达到125°T左右。然后将发酵好的酸奶贮藏在冰柜内(15℃以下)约4h,使其终止发酵。
3、将步骤2中所制发酵乳进行加热除菌,加热温度为70℃,时间为10min;杀菌完成后再次进行均质,采用75MPa的压力均质,均质温度为60℃;
4、对均质之后的发酵乳进行真空冷冻干燥:接入15%的冷冻干燥载体,混匀,进行预冻 (-20℃,12h)后再置于-60℃和10Pa真空度下冻干40h得到冻干酸奶粉。冷冻干燥载体组成依次为麦芽糊精、甘油、谷氨酸钠、抗坏血酸素、吐温-80的质量比为15:10:1:0.1:0.01。
实施例4得到的酸奶粉为色泽均一的乳白色、气味自然,有淡淡奶香味、无其他异味,粉体经研磨处理后呈均匀颗粒状;实验室自测其中含水量1.7%、蛋白质含量30.38%、脂肪含量5.6%。
效果实施例1:
酸奶粉要达到即冲即饮的效果必须具良好的速溶性,故本对实施例1-4的酸奶粉进行速溶性研究,分别进行润湿下沉性和冲调性效果分析。
实例1-4中的酸奶粉准确称取20g,将其散布在30℃水面上,分别对搅拌时和静止时两种情况进行分析,测定其全部润湿下沉所需时间。不同实例样品润湿下沉性测评分析见表1。
表1:不同实例样品润湿下沉性测评分析
实施例1-4中的酸奶粉准确称取40g,分别用250ml的35℃、40℃、45℃水冲调,测定其冲调完成后所需时间,以冲调后无团块状、杯底无沉淀为准。不同实例样品复水冲调见表2。
表2:不同实例样品复水冲调特性分析
实施例1-4所述酸奶粉经过真空冷冻干燥,酸奶粉呈现疏松、多孔、海绵状。同时还对冻干的酸奶粉进行了最适冲调条件进行了实验分析,多次实验之后发现结果发现:将酸奶粉按照5倍45℃的温水冲调时酸奶风味和组织状态最佳,品质最好。
效果实施例2:
对实施例1-4中的酸奶粉进行理化分析及微生物检测;水分、脂肪、总糖、蛋白质的测定参考(李建武等-生物化学实验原理和方法【M】北京;北京大学出版社1994.131~133,168~170)酸度的测定和乳酸菌活菌数测定参考(GB/19302-2010.食品卫生微生物学检验-乳酸菌饮料中乳酸菌检验【S】北京;中国标准出版社)。评价标准见表3,不同实例样品理化性质及微生物检测见表4和表5
表3:国家食品卫生微生物学检验评价标准
注:采样方案a及限量(若非指定,均以CFU/g或CFU/mL表示
表4:不同实例样品理化特性分析
表5:不同实例样品微生物检测分析
由表4和表5的数据可知,实施例1-4的酸奶粉冲泡之后所进行的理化分析及微生物检测符合国家标准,酸奶的酸度均能达到70oT及以上,乳酸菌的活菌数均超过106及以上,并未检测出致病菌。
效果实施例3:
对实施例1-4的酸奶粉并与市售两种酸奶粉(对照组,分别标号1和2)进行感官评价。
取20g实施例1-4的酸奶粉加100g的45℃的温水冲调,之后进行感官评价。
感官评价方法请10位感官评鉴人员对上述样品进行感官评价,评价方式为盲样(样品随机编号),评价标准如表6,具体评价结果如表7所示
表6:感官评价标准
项目 | 分数 |
色泽 | 10 |
滋味和气味 | 40 |
组织状态 | 50 |
各项目评分标准如下:
计算方法:
得分:采用100分制,既最高100分;单项最高得分不能超过单项规定的分数,最低是0 分。
总分:在全部总得分中去掉一个最高分和一个最低分,按下列公式计算,结果取整:
总分=(剩余总得分之和)/(全部评鉴员数—2)
单项得分:在全部单项得分中去掉一个最高分和一个最低分,按下列公式计算,结果取整:
单项得分=(剩余的单项得分之和)/(全部评鉴员数—2)
表7:不同实例样品感官评价分析
由表7的数据可知,实施例1-4的酸奶粉其色泽、滋味、气味和组织状态都较高。
效果实例4:
对实施例1-4均为具有降脂减肥效果的酸奶粉,利用小鼠进行药理实验进行验证。
1、实验材料和方法
小鼠品系:SD大鼠,体重40-60g,清洁级,雌雄各半,动物及饲料由徐州医科大学实验动物中心提供;
2、营养肥胖模式的建立和服用方法
选用体重为50-60g的SD雄性小白鼠共20只,分别给两组老鼠喂养营养型饲料(每100g 营养饲料含70g基本饲料、10g猪油、8g蛋黄粉、7g鸡蛋、3g麻油、1g甘油、1g食盐)连续喂养30d,以建立营养肥胖模型。30d后造模成功的老鼠随机分为2组,即实验组和对照组,分组喂养。实验组按照5ml/20g酸奶灌胃服用,每天2次,连续35d,对照组按照5ml/20g生理盐水喂养,喂养方法与实验组一致,两组每天正常给予普通饲料。
3、肥胖指数、脂肪指数大小的测定
在35d后,每组小鼠空腹12h,称量其体重;并测量其体长(鼻至***的长度),计算大鼠的肥胖指数(×103/体长)。各组大鼠经眼眶取血,分离血清,采用酶联试剂比色法测定血清总胆固醇(TC)和甘油三酯(TG)的含量;然后解剖大鼠,剥离生殖器及肾周围脂肪,称脂重,计算出脂肪指数(g脂肪重量/100g体重),结果如表8所示。
表8:酸奶粉对营养肥胖型大鼠体重、体长、肥胖指数和脂肪指数的影响
由表8可知,营养肥胖型大鼠服用经酸奶粉冲调后的酸奶与正常饲养体重有显著下降,体长也有明显降低,说明本酸奶粉具有降脂减肥效果。
以上对本发明所提供的酸奶粉及其制备方法进行了详细介绍。本文中应用了具体个例对本发明的原理及实施方式进行了阐述,以上实施例的说明只是用于帮助理解本发明的方法及其核心思想。应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以对本发明进行若干改进和修饰,这些改进和修饰也落入本发明权利要求的保护范围内。
Claims (10)
1.一种多功能即食型发酵酸奶粉的制备方法,其特征在于:以全脂乳或脱脂乳作为原料乳,通过接入冷冻干燥载体,有效的保证了酸奶粉其在活菌数、冲调复水性和保存期的高效效果。
2.根据权利要求1所述的制备方法,其特征在于包括如下步骤:
步骤1:以全脂乳或脱脂乳作为原料乳,加蒸馏水后配制成奶液A;
步骤2:将步骤1获得的奶液A进行均质、杀菌处理后获得奶液B;
步骤3:步骤2获得的奶液B冷却至室温后接种发酵剂,发酵后获得发酵乳C;
步骤4:步骤3获得的发酵乳C冷却至室温、杀菌、均质后接入冷冻干燥载体,冷冻干燥后制得发酵乳粉D;
步骤5:将步骤4获得的发酵乳粉D、风味功能粉、功能菌粉用铝箔复合袋分别包装即可。
3.根据权利要求2所述的制备方法,其特征在于:
步骤1中,原料乳和蒸馏水的质量比为1:7。
4.根据权利要求2所述的制备方法,其特征在于:
步骤3中,所述发酵剂为保加利亚乳杆菌、嗜热链球菌、乳酸乳球菌中的而一种或几种;发酵剂的接种量为1%。
5.根据权利要求4所述的制备方法,其特征在于:
所述发酵剂为保加利亚乳杆菌、嗜热链球菌和乳酸乳球菌混合发酵剂,三者比质量比为1:1:1。
6.根据权利要求2所述的制备方法,其特征在于:
步骤4中,冷冻干燥载体是以麦芽糊精为主要成分,冷冻干燥载体的添加量为发酵乳C质量的5-15%。
7.根据权利要求6所述的制备方法,其特征在于:
所述冷冻干燥载体包括麦芽糊精、甘油、谷氨酸钠、抗坏血酸素以及吐温-80。
8.根据权利要求7所述的制备方法,其特征在于:
冷冻干燥载体中麦芽糊精、甘油、谷氨酸钠、抗坏血酸素、吐温-80的质量比为15:10:1:0.1:0.01。
9.根据权利要求2所述的制备方法,其特征在于:
步骤4中,所述冷冻干燥是首先于-20℃下预冻12h,然后再于-60℃、真空度10Pa下冻干40h。
10.根据权利要求2所述的制备方法,其特征在于:
步骤5中,所述功能菌粉为益生功能菌,包括提高免疫功能的菌株、具有减肥功能的菌株等;所述功能菌粉的添加量为发酵乳粉D质量的5%-10%。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811423117.5A CN109497139A (zh) | 2018-11-27 | 2018-11-27 | 一种多功能即食型发酵酸奶粉的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811423117.5A CN109497139A (zh) | 2018-11-27 | 2018-11-27 | 一种多功能即食型发酵酸奶粉的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN109497139A true CN109497139A (zh) | 2019-03-22 |
Family
ID=65750707
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201811423117.5A Pending CN109497139A (zh) | 2018-11-27 | 2018-11-27 | 一种多功能即食型发酵酸奶粉的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN109497139A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110353042A (zh) * | 2019-07-09 | 2019-10-22 | 南昌群元科技有限公司 | 一种改善乳酸菌酸奶粉口感与风味的预混组合物 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA1113300A (en) * | 1979-07-24 | 1981-12-01 | Haskel Robern | Instant yogurt and process for its manufacture |
CN103250784A (zh) * | 2013-05-17 | 2013-08-21 | 甘肃农业大学 | 一种西藏灵菇酸奶粉的制备方法 |
CN107494738A (zh) * | 2017-09-17 | 2017-12-22 | 长沙仲善新能源科技有限公司 | 一种高活性酸奶粉制备方法及高活性酸奶粉 |
CN107821592A (zh) * | 2017-11-28 | 2018-03-23 | 光明乳业股份有限公司 | 一种酸奶粉及其制备方法 |
-
2018
- 2018-11-27 CN CN201811423117.5A patent/CN109497139A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA1113300A (en) * | 1979-07-24 | 1981-12-01 | Haskel Robern | Instant yogurt and process for its manufacture |
CN103250784A (zh) * | 2013-05-17 | 2013-08-21 | 甘肃农业大学 | 一种西藏灵菇酸奶粉的制备方法 |
CN107494738A (zh) * | 2017-09-17 | 2017-12-22 | 长沙仲善新能源科技有限公司 | 一种高活性酸奶粉制备方法及高活性酸奶粉 |
CN107821592A (zh) * | 2017-11-28 | 2018-03-23 | 光明乳业股份有限公司 | 一种酸奶粉及其制备方法 |
Non-Patent Citations (1)
Title |
---|
余华,颜军,刘海燕: "冻干酸奶粉的速溶性及发酵性研究", 《四川食品与发酵》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110353042A (zh) * | 2019-07-09 | 2019-10-22 | 南昌群元科技有限公司 | 一种改善乳酸菌酸奶粉口感与风味的预混组合物 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103653170B (zh) | 一种水苏糖益生菌固体饮料 | |
CN102715234B (zh) | 一种富含植物乳杆菌的发酵乳及其制造方法 | |
CN103564044B (zh) | 一种含有海藻的酸奶及其制作方法 | |
CN104472695B (zh) | 一种儿童型酸奶粉及其制备方法 | |
CN102972522B (zh) | 益生菌牛乳及其制备方法 | |
Chaves et al. | Prato cheese as suitable carrier for Lactobacillus acidophilus La5 and Bifidobacterium Bb12 | |
CN107047769A (zh) | 一种凝固型芝士风味发酵乳及其制备方法 | |
Pandiyan et al. | Development of synbiotic ice cream incorporating Lactobacillus acidophilus and Saccharomyces boulardii. | |
US20110212224A1 (en) | Method for obtaining a mixture of probiotics, prebiotics nutrients with synergistic symbiotic action | |
CN106615101A (zh) | 一种搅拌型活性益生菌风味发酵乳的制备工艺 | |
CN108887382A (zh) | 一种乳酸菌发酵剂、益生菌饮用型酸奶及其制备方法 | |
CN109769943A (zh) | 沙棘酸奶及其制备方法 | |
Pimentel et al. | Brazilian yogurt-like products | |
CN103859039B (zh) | 有益于提高儿童免疫力的液态奶组合物 | |
CN105145835B (zh) | 一种桑葚富硒乳酸饮品的制备方法 | |
CN109430402A (zh) | 一种发酵型燕麦乳制品的制备方法 | |
CN101810221B (zh) | 含阿萨伊和瓜拉娜提取物的酸奶及其制作方法 | |
CN101928667B (zh) | 富锌酸奶发酵剂及富锌酸奶的制备方法 | |
CN109497139A (zh) | 一种多功能即食型发酵酸奶粉的制备方法 | |
CN101883571B (zh) | 脂联素分泌促进和/或降低抑制剂 | |
CN110037214A (zh) | 一种不含乳和添加剂的乳酸菌饮料及其制备方法 | |
CN108935689A (zh) | 一种乳酸菌饮料及其制作方法 | |
JP2004315477A (ja) | 骨吸収抑制剤 | |
CN105613739A (zh) | 一种巴达木酸奶的制备方法 | |
CN109363183A (zh) | 一种菊粉益生菌伴侣及其制备方法 |
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 |
Application publication date: 20190322 |
|
RJ01 | Rejection of invention patent application after publication |