CN111387288A - 无蔗糖复合益生菌酸奶及其制备方法 - Google Patents
无蔗糖复合益生菌酸奶及其制备方法 Download PDFInfo
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- CN111387288A CN111387288A CN201910854000.0A CN201910854000A CN111387288A CN 111387288 A CN111387288 A CN 111387288A CN 201910854000 A CN201910854000 A CN 201910854000A CN 111387288 A CN111387288 A CN 111387288A
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- lactobacillus
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- lactis
- bifidobacterium
- sucrose
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Abstract
本发明实施例提供了一种无蔗糖复合益生菌酸奶及其制备方法。其中,按照重量份计算,制备所述酸奶的基本组成为:生牛乳899‑999.89份,天然甜味物质0.1‑100份,益生菌0.01‑1份,其中,所述益生菌包含至少10个种类。制备方法包括混料、均质、杀菌及发酵、灌装。采用本发明,能够满足消费者对酸奶的健康和美味的需求。
Description
技术领域
本发明涉及酸奶及其制备方法,特别涉及一种无蔗糖复合益生菌酸奶及其制备方法。
背景技术
目前符合无蔗糖的酸奶产品较少。并且现有的无蔗糖酸奶产品口感较酸或添加有人工合成的甜味物质增加甜味,不能有效满足消费者对无蔗糖酸奶健康且美味的需求。
此外,现有的无蔗糖酸奶产品通常只添加1-2种益生菌,且活性益生菌的含量相对较低。因此,现有的酸奶产品并不能有效调节肠道内菌群平衡,进而无法发挥促进营养吸收保持肠道健康的作用,不能明显改善人体健康。
发明内容
本发明的目的在于提供一种无蔗糖复合益生菌酸奶及其制备方法,解决现有技术存在的部分或全部的问题。该无蔗糖复合益生菌酸奶产品选用不会造成血糖升高的天然甜味物质替代蔗糖,并且添加至少十种益生菌。无蔗糖添加赋予产品低热量的特性,尤其适用于糖尿病患者;多种复合益生菌筛选自优质生境,有助于调节人体肠道菌群的平衡,短期内有明显的体感反应,明显改善人体健康。
第一方面,本发明提供了一种无蔗糖复合益生菌酸奶,其特征在于,按照重量份数计算,制备所述酸奶的基本组成为:生牛乳899-999.89份,天然甜味物质0.1-100份,益生菌0.01-1份;
其中,所述益生菌包含至少10个种类。
可选的,所述天然甜味物质至少包括赤藓糖醇、木糖醇、麦芽糖醇、甜菊糖苷、罗汉果甜苷中的一种。
可选的,所述益生菌至少包括德氏乳杆菌保加利亚亚种(Lactobalillusdelbrueckii subsp.bulgaricus)、嗜热链球菌(Streptococcus thermophilus)、乳双歧杆菌(Bifidobacterium lactis)、干酪乳杆菌(Lactobacillus casei)、鼠李糖乳杆菌(Lactobacillus rhamnosus)、嗜酸乳杆菌(Streptococcus acicdophilus)、植物乳杆菌(Lactobacillus plantarum)、副干酪乳杆菌(Lactobacillus paracasei)、乳酸乳球菌乳脂亚种(Lactococcus lactis subsp.Cremoris)、乳酸乳球菌乳酸亚种(Lactococcuslactis subsp.Lactis)、乳酸乳球菌双乙酰亚种(Lactococcus lactissubsp.Diacetylactis)、婴儿双歧杆菌(Bifidobacterium infantis)、青春双歧杆菌(Bifidobacterium adolescentis)、长双歧杆菌(Bifidobacterium longum)、短双歧杆菌(Bifidobacterium breve)、两歧双歧杆菌(Bifidobacterium bifidum)、格式乳杆菌(Lactobacillus gasseri)、瑞士乳杆菌(Lactobacillus helveticus)、罗伊氏乳杆菌(Lactobacillus reuteri)、乳酸片球菌(Pediococcus acidilactici)、戊糖片球菌(Pediococcus pentosaceus)中的任意10种。
第二方面,本发明提供了一种如上所述的无蔗糖复合益生菌酸奶的制备方法,所述方法包括:
混料:将所述生牛乳预热至35-65℃后,在所述生牛乳中添加所述天然甜味物质,并搅拌10-30min至均匀;
均质:在50-70℃、压力为150-250巴的条件下进行均质;
杀菌及发酵:在80-95℃条件下杀菌3-10min;冷却,并在35-45℃条件下接种所述益生菌,发酵至pH值为4.6±0.4;
灌装:进行破乳处理后灌装,降温至2-6℃,后熟12-24h制得
本发明采用天然甜味物质代替蔗糖,既保证了酸奶的良好口味,又能保证消费者的健康需求。添加至少10种益生菌,有助于调节人体肠道菌群的平衡,短期内有明显的体感反应,明显改善人体健康。本发明提供的技术方案易于实现,普遍适用于大、中、小型企业的工业化生产。无蔗糖、热量低,同时满足消费者对酸奶的健康和美味的需求。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
本发明符合预包装食品营养标签通则(GB28050)的规定。其中,所述的无蔗糖符合国标GB 28050中规定的无或不含糖≤0.5g/100g(固体)或100mL(液体)。
实施例一:
准备原料:生牛乳933.8kg、赤藓糖醇65kg、罗汉果甜苷0.6kg和益生菌0.6kg。其中,益生菌为德氏乳杆菌保加利亚亚种、嗜热链球菌、乳双歧杆菌、干酪乳杆菌、鼠李糖乳杆菌、嗜酸乳杆菌、植物乳杆菌、副干酪乳杆菌、乳酸乳球菌乳脂亚种、乳酸乳球菌乳酸亚种、乳酸乳球菌双乙酰亚种、婴儿双歧杆菌的混合物。需要说明的是,本发明对多种益生菌的重量比例不作限制。
进一步的,混料:将生牛乳预热至60±2℃后,将除了益生菌外的物料混入生牛乳中搅拌10-20分钟(min)至均匀。
进一步的,均质:在60-65℃、压力为150-180巴(bar)的条件下对混合物料进行均质。
进一步的,杀菌及发酵:在85±5℃条件下对混合物料杀菌5min。降温至43±2℃后接入菌种,待混合物料的发酵液的pH=4.6±0.2时终止发酵。
进一步的,灌装:将经发酵的混合物料破乳后灌装,降温至4℃后熟19小时(h),制得无蔗糖复合益生菌发酵酸奶。
实施例二:
准备原料:生牛乳938.7kg、木糖醇60kg、罗汉果甜苷0.5kg和益生菌0.8kg。其中,益生菌为德氏乳杆菌保加利亚亚种、嗜热链球菌、乳双歧杆菌、干酪乳杆菌、鼠李糖乳杆菌、嗜酸乳杆菌、植物乳杆菌、副干酪乳杆菌、乳酸乳球菌乳脂亚种、乳酸乳球菌乳酸亚种、乳酸乳球菌双乙酰亚种、婴儿双歧杆菌、青春双歧杆菌的混合物。需要说明的是,本发明对多种益生菌的重量比例不作限制。
进一步的,混料:将生牛乳预热至52±5℃后,将除了益生菌外的物料混入生牛乳中搅拌20-30min至均匀。
进一步的,均质:在60-65℃、压力为180-220bar的条件下对混合物料进行均质。
进一步的,杀菌及发酵:在87±3℃条件下对混合物料杀菌6min。降温至43±1℃后接入菌种,待混合物料的发酵液pH=4.7±0.1时终止发酵。
进一步的,灌装:将经发酵的混合物料破乳后灌装,降温至2℃后熟16h,制得无蔗糖复合益生菌发酵酸奶。
可选的,在另一实施例中,后熟时间可以适当缩减,但通常不低于12h。
实施例三:
准备原料:生牛乳899.9kg、麦芽糖醇99kg、罗汉果甜苷0.1kg、益生菌1kg。其中,益生菌为德氏乳杆菌保加利亚亚种、嗜热链球菌、乳双歧杆菌、干酪乳杆菌、鼠李糖乳杆菌、嗜酸乳杆菌、植物乳杆菌、副干酪乳杆菌、乳酸乳球菌乳脂亚种、乳酸乳球菌乳酸亚种、乳酸乳球菌双乙酰亚种、婴儿双歧杆菌、青春双歧杆菌、长双歧杆菌的混合物。需要说明的是,本发明对多种益生菌的重量比例不作限制。
进一步的,混料:将生牛乳预热至45±5℃后,将除了益生菌外的物料混入生牛乳中搅拌20-30min至均匀。
进一步的,均质:在50-55℃、压力为200-250bar的条件下对混合物料进行均质。
进一步的,杀菌及发酵:在90±2℃条件下对混合物料杀菌5min,降温至40±3℃后接入菌种,待混合物料的发酵液pH=4.8±0.2时终止发酵。
进一步的,灌装:将经发酵的混合物料破乳后灌装,降温至3℃后熟18h,制得无蔗糖复合益生菌发酵酸奶。
可选的,另一实施例在准备原料时,与实施例三的差别主要在于生牛乳的量为899kg、天然甜味物质的量为100kg。其中,本发明对天然甜味物质的具体种类以及多种天然甜味物质的重量比例不作限制。
实施例四:
准备原料:生牛乳959.5kg、麦芽糖醇40kg、甜菊糖苷0.2kg、益生菌0.3kg。其中,益生菌为德氏乳杆菌保加利亚亚种、嗜热链球菌、乳双歧杆菌、干酪乳杆菌、鼠李糖乳杆菌、嗜酸乳杆菌、植物乳杆菌、副干酪乳杆菌、乳酸乳球菌乳脂亚种、乳酸乳球菌乳酸亚种、乳酸乳球菌双乙酰亚种、婴儿双歧杆菌、青春双歧杆菌、长双歧杆菌、短双歧杆菌的混合物。需要说明的是,本发明对多种益生菌的重量比例不作限制。
进一步的,混料:将生牛乳预热至40±5℃后,将除了益生菌外的物料混入生牛乳中搅拌15-20min至均匀。
进一步的,均质:在50-55℃、压力为220-250bar的条件下对混合物料进行均质。
进一步的,杀菌及发酵:在88±2℃条件下对混合物料杀菌8min。降温至38±3℃后接入菌种,待混合物料的发酵液pH=4.5±0.2时终止发酵。
进一步的,灌装:经发酵的混合物料破乳后灌装,降温至5℃后熟24h,制得无蔗糖复合益生菌发酵酸奶。
实施例五:
准备原料:生牛乳913.8kg、木糖醇85kg、甜菊糖苷0.4kg、益生菌0.8kg。其中,益生菌为德氏乳杆菌保加利亚亚种、嗜热链球菌、乳双歧杆菌、干酪乳杆菌、鼠李糖乳杆菌、嗜酸乳杆菌、植物乳杆菌、副干酪乳杆菌、乳酸乳球菌乳脂亚种、乳酸乳球菌乳酸亚种、乳酸乳球菌双乙酰亚种、婴儿双歧杆菌、青春双歧杆菌、长双歧杆菌、短双歧杆菌、两歧双歧杆菌的混合物。需要说明的是,本发明对多种益生菌的重量比例不作限制。
进一步的,混料:将生牛乳预热至45±5℃,将除了益生菌外的物料混入生牛乳中搅拌20-25min至均匀。
进一步的,均质:在50-60℃、压力为200-250bar条件下对混合物料进行均质。
进一步的,杀菌及发酵:在85±2℃条件下对混合物料杀菌10min。降温至35±3℃后接入菌种,待混合物料的发酵液pH=4.7±0.2时终止发酵。
进一步的,灌装:将经过发酵的混合物料破乳后灌装,降温至6℃后熟24h,制得无蔗糖复合益生菌发酵酸奶。
实施例六:
准备原料:生牛乳987.24kg、赤藓糖醇12kg、甜菊糖苷0.36kg、益生菌0.4kg。其中,益生菌为德氏乳杆菌保加利亚亚种、嗜热链球菌、乳双歧杆菌、干酪乳杆菌、鼠李糖乳杆菌、嗜酸乳杆菌、植物乳杆菌、副干酪乳杆菌、乳酸乳球菌乳脂亚种、乳酸乳球菌乳酸亚种、乳酸乳球菌双乙酰亚种、婴儿双歧杆菌、青春双歧杆菌、长双歧杆菌、短双歧杆菌、两歧双歧杆菌、格式乳杆菌的混合物。需要说明的是,本发明对多种益生菌的重量比例不作限制。
进一步的,混料:将生牛乳预热至55±5℃后,将除了益生菌外的物料混入生牛乳中搅拌10-15min至均匀。
进一步的,均质:在65-70℃、压力为150-180bar的条件下对混合物料进行均质。
进一步的,杀菌及发酵:在92±2℃条件下对混合物料杀菌3min。降温至40±2℃后接入菌种,待混合物料的发酵液pH=4.5±0.2时终止发酵。
进一步的,灌装:将经发酵的混合物料破乳后灌装,降温至4℃后熟20h,制得无蔗糖复合益生菌发酵酸奶。
可选的,另一实施例在准备原料时,与实施例六的差别主要在于生牛乳的量为999.89kg、天然甜味物质的量为0.1kg。其中,本发明对天然甜味物质的具体种类以及多种天然甜味物质的重量比例不作限制。
实施例七:
准备原料:生牛乳934.4kg、赤藓糖醇25kg、麦芽糖醇40kg、益生菌0.6kg。其中,益生菌为德氏乳杆菌保加利亚亚种、嗜热链球菌、乳双歧杆菌、干酪乳杆菌、鼠李糖乳杆菌、嗜酸乳杆菌、植物乳杆菌、副干酪乳杆菌、乳酸乳球菌乳脂亚种、乳酸乳球菌乳酸亚种、乳酸乳球菌双乙酰亚种、婴儿双歧杆菌、青春双歧杆菌、长双歧杆菌、短双歧杆菌、两歧双歧杆菌、格式乳杆菌、瑞士乳杆菌的混合物。需要说明的是,本发明对多种益生菌的重量比例不作限制。
进一步的,混料:将生牛乳预热至60±3℃后,将除了益生菌外的物料混入生牛乳中搅拌15-20min至均匀。
进一步的,均质:在65-70℃、压力为180-220bar的条件下对混合物料进行均质。
进一步的,杀菌及发酵:在85±2℃条件下对混合物料杀菌9min。降温至38±3℃后接入菌种,待混合物料的发酵液pH=4.6±0.2时终止发酵。
进一步的,灌装:将经过发酵的混合物料破乳后灌装,降温至3℃后熟20h,制得无蔗糖复合益生菌发酵酸奶。
实施例八:
准备原料:生牛乳920.92kg、赤藓糖醇21kg、木糖醇25kg、麦芽糖醇33kg、益生菌0.08kg。其中,益生菌为德氏乳杆菌保加利亚亚种、嗜热链球菌、乳双歧杆菌、干酪乳杆菌、鼠李糖乳杆菌、嗜酸乳杆菌、植物乳杆菌、副干酪乳杆菌、乳酸乳球菌乳脂亚种、乳酸乳球菌乳酸亚种、乳酸乳球菌双乙酰亚种、婴儿双歧杆菌、青春双歧杆菌、长双歧杆菌、短双歧杆菌、两歧双歧杆菌、格式乳杆菌、瑞士乳杆菌、罗伊氏乳杆菌的混合物。需要说明的是,本发明对多种益生菌的重量比例不作限制。
进一步的,混料:将生牛乳预热至40±5℃后,将除了益生菌外的物料混入生牛乳中搅拌20-30min至均匀。
进一步的,均质:在50-60℃、压力为230-250bar的条件下对混合物料进行均质。
进一步的,杀菌及发酵:在85±2℃条件下对混合物料杀菌10min。降温至39±3℃后接入菌种,待混合物料的发酵液pH=4.5±0.1时终止发酵。
进一步的,灌装:将经发酵的混合物料破乳后灌装,降温至2℃后熟16h,制得无蔗糖复合益生菌发酵酸奶。
可选的,另一实施例在准备原料时,与实施例八的差别主要在于益生菌的量为0.01kg。
实施例九:
准备原料:生牛乳939.32kg、赤藓糖醇30kg、木糖醇30kg、甜菊糖苷0.15kg、罗汉果甜苷0.23kg、益生菌0.3kg。其中,益生菌为德氏乳杆菌保加利亚亚种、嗜热链球菌、乳双歧杆菌、干酪乳杆菌、鼠李糖乳杆菌、嗜酸乳杆菌、植物乳杆菌、副干酪乳杆菌、乳酸乳球菌乳脂亚种、乳酸乳球菌乳酸亚种、乳酸乳球菌双乙酰亚种、婴儿双歧杆菌、青春双歧杆菌、长双歧杆菌、短双歧杆菌、两歧双歧杆菌、格式乳杆菌、瑞士乳杆菌、罗伊氏乳杆菌、乳酸片球菌的混合物。需要说明的是,本发明对多种益生菌的重量比例不作限制。
进一步的,混料:将生牛乳预热至55±5℃后,将除了益生菌外的物料混入生牛乳中搅拌20-25min至均匀。
进一步的,均质:在60-70℃、压力为170-210bar条件下对混合物料进行均质。
进一步的,杀菌及发酵:在83±2℃条件下对混合物料杀菌10min。降温至39±2℃后接入菌种,待混合物料的发酵液pH=4.6±0.1时终止发酵。
进一步的,灌装:将经过发酵的混合物料破乳后灌装,降温至2℃后熟22h,制得无蔗糖复合益生菌发酵酸奶。
实施例十
准备原料:生牛乳942.7kg、赤藓糖醇23kg、麦芽糖醇14kg、木糖醇19kg、甜菊糖苷0.2kg、罗汉果甜苷0.4kg、益生菌0.7kg。其中,益生菌为德氏乳杆菌保加利亚亚种、嗜热链球菌、乳双歧杆菌、干酪乳杆菌、鼠李糖乳杆菌、嗜酸乳杆菌、植物乳杆菌、副干酪乳杆菌、乳酸乳球菌乳脂亚种、乳酸乳球菌乳酸亚种、乳酸乳球菌双乙酰亚种、婴儿双歧杆菌、青春双歧杆菌、长双歧杆菌、短双歧杆菌、两歧双歧杆菌、格式乳杆菌、瑞士乳杆菌、罗伊氏乳杆菌、乳酸片球菌、戊糖片球菌的混合物。需要说明的是,本发明对多种益生菌的重量比例不作限制。
进一步的,混料:将生牛乳预热至60±5℃后,将除了益生菌外的物料混入生牛乳中搅拌10-15min至均匀。
进一步的,均质:在65-70℃、压力为160-200bar条件下对混合物料进行均质。
进一步的,杀菌及发酵:在92±2℃条件下对混合物料杀菌6min。降温至41±2℃后接入菌种,待混合物料的发酵液pH=4.8±0.1时终止发酵。
进一步的,灌装:将经发酵的混合物料破乳后灌装,降温至4℃后熟20h,制得无蔗糖复合益生菌发酵酸奶。
值得一提的是,本发明提供的无蔗糖复合益生菌酸奶的原料除了各个实施例中列出的基本组成外,还可以包括其他组分,本发明对其他组分在酸奶中所占的比例不作限制。例如,其他组分可以是果蔬、谷物制成的产品,可以在混料时添加。
采用上述各个实施例描述的方法制得的无蔗糖复合益生菌发酵酸奶,外观为可倾倒的浓厚半流体,组织细腻、均匀,并且各项指标均符合发酵乳的食品安全国家标准(GB19302)的规定。其中,按重量计算,乳蛋白含量>2.3%;乳脂肪含量>2.5%;蔗糖含量<0.5%;非脂乳固体含量≥10%。pH=4.6±0.4;活性乳酸菌含量≥1×106CFU/g(mL)。
以上所述仅为本发明的较佳实施例,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (4)
1.一种无蔗糖复合益生菌酸奶,其特征在于,按照重量份计算,制备所述酸奶的基本组成为:生牛乳899-999.89份,天然甜味物质0.1-100份,益生菌0.01-1份;
其中,所述益生菌包含至少10个种类。
2.如权利要求1所述的酸奶,其特征在于,所述天然甜味物质至少包括赤藓糖醇、木糖醇、麦芽糖醇、甜菊糖苷、罗汉果甜苷中的一种。
3.如权利要求1所述的酸奶,其特征在于,所述益生菌至少包括德氏乳杆菌保加利亚亚种、嗜热链球菌、乳双歧杆菌、干酪乳杆菌、鼠李糖乳杆菌、嗜酸乳杆菌、植物乳杆菌、副干酪乳杆菌、乳酸乳球菌乳脂亚种、乳酸乳球菌乳酸亚种、乳酸乳球菌双乙酰亚种、婴儿双歧杆菌、青春双歧杆菌、长双歧杆菌、短双歧杆菌、两歧双歧杆菌、格式乳杆菌、瑞士乳杆菌、罗伊氏乳杆菌、乳酸片球菌、戊糖片球菌中的任意10种。
4.一种如权利要求1-3任意一项所述的无蔗糖复合益生菌酸奶的制备方法,其特征在于,所述方法包括:
混料:将所述生牛乳预热至35-65℃后,在所述生牛乳中添加所述天然甜味物质,并搅拌10-30min至均匀;
均质:在50-70℃、压力为150-250巴的条件下进行均质;
杀菌及发酵:在80-95℃条件下杀菌3-10min;冷却,并在35-45℃条件下接种所述益生菌,发酵至pH值为4.6±0.4;
灌装:进行破乳处理后灌装,降温至2-6℃,后熟12-24h制得。
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