CN111657349A - 一种含有红米或紫米的凝固型酸牛奶及其制备方法 - Google Patents
一种含有红米或紫米的凝固型酸牛奶及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种含有红米或紫米的凝固型酸牛奶及其制备方法,属于食品加工技术领域。该凝固型酸牛奶是通过将红米或紫米粉碎过筛后糊化,然后与奶粉,蔗糖,酸牛奶发酵剂,羧甲基纤维素钠,食用明胶,结冷胶和水混合后发酵而成;各原料的重量百分比为:红米或紫米5%~10%,奶粉10%~15%,蔗糖4%~8%,酸牛奶发酵剂0.05%~0.15%,假酸浆子胶0.1%~1%,氯化钙0%~0.2%,余量为水。本发明还提供了酸牛奶的制备方法。本发明中通过将红米粉或紫米粉预糊化,然后加入假酸浆子胶等物质制备的酸奶口感更加柔软细腻。
Description
技术领域
本发明涉及一种含有红米或紫米的凝固型酸牛奶及其制备方法,属于食品加工技术领域。
背景技术
红米在我国具有悠久的种植历史,因其米皮呈红色而得名。据检测,红米中富含蛋白质、氨基酸、多不饱和脂肪酸和人体必需的多种维生素及矿物质,且微量元素和营养物质主要富集于色素中。中医理论认为,红米具有滋阴补肾、健脾开胃、延缓衰老的功效。现代医学也证明其在抵抗氧化、抑制肿瘤、免疫赋活、美容养颜方面具有积极效果。然而,红米的深加工开发较少,见于报道的仅有红米粉汤圆、糍粑、饮料和酒等少数产品,需要进一步挖掘其加工应用价值。
酸牛奶,是以鲜牛奶或奶粉为原材料,经杀菌和乳酸菌发酵制备而成的发酵乳制品,具有促进消化吸收、平衡肠道菌群、提高人体免疫的营养保健作用。酸牛奶中通常会加入食用胶作为添加剂,进一步强化凝固型酸牛奶的凝胶体系。
发明内容
本发明提供了一种含有红米或紫米的酸牛奶及其制备方法,该酸奶中添加了红米粉或紫米粉,并解决了红米粉或紫米粉添加到酸奶中口感差的问题,此外还解决了红米或紫米糊化后回生的问题,采用的技术方案如下:
本发明的目的在于提供一种含有红米或紫米的凝固型酸牛奶,该凝固型酸牛奶由如下重量百分比的原料发酵制备而成:红米或紫米5%~10%,奶粉10%~15%,蔗糖4%~8%,酸牛奶发酵剂0.05%~0.15%,假酸浆子胶质0.1%~1%,氯化钙0%~0.2%,余量为水。
更优选地,各原料的重量百分比为:红米或紫米6%~9%,奶粉12%~14%,蔗糖5%~7%,酸牛奶发酵剂0.08%~0.12%,假酸浆子胶质0.4%~0.8%,氯化钙0.05%~0.15%,余量为水。
最优选地,各原料的重量百分比为:红米或紫米8%,奶粉13.5%,蔗糖6%,酸牛奶发酵剂0.1%,假酸浆子胶质0.6%,氯化钙0.1%,余量为水。
优选地,所述酸牛奶发酵剂至少包含嗜热链球菌、德氏乳杆菌保加利亚亚种、长双歧杆菌、短双歧杆菌、嗜酸乳杆菌和罗伊氏乳杆菌中的任意3种。
本发明提供了一种上述含有红米或紫米的凝固型酸牛奶的制备方法,该制备方法包括如下步骤:
1)将红米或紫米粉碎后过筛得红米粉或紫米粉,向红米粉或紫米粉中加入水并研磨得米浆,将所得米浆进行糊化,冷却后备用;
2)将奶粉、蔗糖和假酸浆子胶质充分混匀后用水冲调至各原料全部溶解,得调配溶液;
3)将步骤1)所得的糊化后的红米加入到步骤2)所得的调配溶液中,然后依次进行均质和灭菌处理;
4)将灭菌后的物料冷却至40℃~43℃,然后加入酸牛奶发酵剂,于42±1℃条件下恒温发酵培养6h~10h;
5)发酵完成后经后熟得含有红米或紫米的凝固型酸牛奶。
优选地,其特征在于,步骤1)所述过筛为过200目筛。
优选地,步骤1)所述糊化是在85℃-95℃下糊化10min~20min。
优选地,步骤2)所述假酸浆子胶质是通过如下方法获得的:将假酸浆子浸泡至溶胀,用双层纱布包裹后在水中反复揉搓纱布中的假酸浆子直至不再有假酸浆子胶质溶出,将含假酸浆子胶质的水经离心后收集下层沉淀,于-60℃下对下层沉淀进行真空冷冻干燥,得假酸浆子胶质。更优选地,所述离心是在8000rpm下离心10min;所述真空冷冻干燥的时间为48h-72h。
优选地,步骤3)所述均质是在(9~11)×103rpm下均质10min~20min。
优选地,步骤3)所述灭菌是在90℃下灭菌10min。
优选地,步骤5)所述后熟是在3℃~5℃的环境下静置12h~24h。
本发明有益效果:
本发明将红米或紫米与牛奶混合发酵制得谷物酸牛奶,不仅具有良好的风味和外观,而且使红米和酸牛奶的营养成分组成进一步优化和互补,可以保证优质碳水化合物、脂肪及蛋白质的供给,且使得酸牛奶富含多种营养成分,提高了酸牛奶的保健功能,增加了膳食谷物的摄入,对人类膳食平衡具有重要意义,是新型早餐的流行趋势。
红米粉或紫米粉直接加入牛奶中发酵制备的酸奶产品口感粗糙、且由于米粉下沉而导致产品分层,使产品获得较差的感官体验。本发明将红米或紫米粉糊化再参与牛乳发酵,可以避免产品口感粗糙和体系组织分层现象的发生,使得发酵获得的酸奶口感柔软,组织均匀。但是在酸奶中添加糊化后的淀粉容易出现回生问题,糊化前的淀粉分子呈有序状态,糊化后的淀粉分子呈无序状态,淀粉回生就是淀粉分子从无序状态到有序状态的重结晶过程,糊化后的红米淀粉或紫米淀粉会随着产品货架期的延长产生回生现象而导致产品品质劣变,如口感粗糙,有颗粒感,米粉下沉等,甚至影响产品货架期。为了解决该问题,本发明首次将假酸浆子胶质用于酸奶,将假酸浆子胶质与糊化后的红米淀粉或紫米淀粉混合以形成共存体系,共存体系中假酸浆子胶质可以阻止糊化后的红米淀粉或紫米淀粉从无序状态重回有序状态,即共存体系中假酸浆子胶质可以起到阻止糊化后的红米淀粉或紫米淀粉回生的作用,进而保证产品的口感和货架期,解决了红米或紫米凝固型酸牛奶因糊化后的红米淀粉或紫米淀粉回生而影响产品品质和缩短货架期的问题。此外,本发明中的假酸浆子胶质与糊化后的红米淀粉或紫米淀粉混合以形成共存体系,还可以进一步强化体系凝胶强度,使产品口感更加柔软细腻,且假酸浆子为茄科植物假酸浆的种子或果实,为天然食品,安全无毒。
附图说明
图1为实验组和对照组感官评分趋势图。
具体实施方式
下面结合具体实施例对本发明做进一步说明,但本发明不受实施例的限制。
以下实施例中所用的酸牛奶发酵剂购自丹尼斯克(中国)有限公司;无抗奶粉购自恒天然(中国)有限公司;假酸浆子购自贵阳三桥批发市场。
实施例1:
本实施例提供了一种红米凝固型酸牛奶,由如下质量百分数的原料发酵制备而成:
红米8%,无抗奶粉13.5%,蔗糖6%,酸牛奶发酵剂0.1%,假酸浆子胶质0.6%,氯化钙0.1%,余量为水。
假酸浆子胶的制备方法为:
将假酸浆子用40℃-50℃的温水浸泡至充分溶胀,用双层纱布包裹溶胀后的假酸浆子,在水中反复揉搓纱布中的假酸浆子直至不再有假酸浆子胶质溶出,将含假酸浆子胶质的水在8000rpm下离心10min后收集下层沉淀,于-60℃下对下层沉淀进行真空冷冻干燥:时间为48h-72h,温度为-60℃。
红米凝固型酸牛奶的制备方法按照如下步骤进行:
1)取红米,经手持式粉碎机破碎,过200目筛筛分得红米粉,向红米粉中加入6倍体积饮用水,搅拌均匀后经胶体磨研磨,研磨后的米浆转移至电磁炉上,于90℃下糊化10分钟,冷却备用;
2)将奶粉、蔗糖和假酸浆子胶质充分混匀后用50℃温开水冲调至各原料全部溶解,得调配溶液,调配溶液体系均匀稳定;
3)将步骤1)所得的糊化后的红米加入到步骤2)所得的调配溶液中,然后依次在9×103rpm条件下均质10min,利用全自动高压灭菌锅在90℃下处理10min,冷却;
4)将灭菌后的物料冷却至40℃~43℃,然后加入酸牛奶发酵剂,混合均匀后分瓶盛装,于42±1℃条件下恒温发酵培养6h~10h;
5)发酵完成后取出样品,于4±1℃的环境中静置后熟12h,即得所述红米酸牛奶实施例2
本实施例与实施例1的区别在于:红米5%,无抗奶粉10%,蔗糖4%,发酵剂0.05%,假酸浆子胶0.1%,余量为水。
实施例3
本实施例与实施例1的区别在于:红米10%,无抗奶粉15%,蔗糖8%,酸牛奶发酵剂0.15%,假酸浆子胶质1%,氯化钙0.2%,余量为水。
实施例4
本实施例与实施例1的区别在于:红米6%,奶粉12%,蔗糖5%,酸牛奶发酵剂0.08%,假酸浆子胶质0.4%,氯化钙0.05%,余量为水。
实施例5
本实施例与实施例1的区别在于:红米9%,奶粉14%,蔗糖7%,酸牛奶发酵剂0.12%,假酸浆子胶质0.8%,氯化钙0.15%,余量为水。
实施例6
本实施例与实施例1的区别在于:用紫米代替红米。
实施例7
本实施例与实施例1的区别在于:步骤1)是在85℃下糊化10分钟。
实施例8
本实施例与实施例1的区别在于:步骤1)是在95℃下糊化20分钟。
为说明本发明所能够取得的技术效果,进行了如下实验:
1、对实施例1-6中所制备的红米/紫米酸牛乳进行感官和理化品质评价。各项评价工作以《GB 19302-2010食品安全国家标准发酵乳》中具体规定条款为依据执行。
1)感官评价:选择10名具有感官评价经验的评品人员,分别对红米/紫米酸牛乳的色泽、滋气味和组织状态进行评价。具体方法为取适量样品置于50mL烧杯中,在自然光照下观察色泽及组织状态;漱口,品其滋气味。评价标准见表1,实施例1-6的感官评价结果见表2。
表1红米/紫米酸牛奶感官评价标准
表2红米或紫米酸牛奶感官评价得分表
2)理化及微生物:以感官评价得分最高组实施例样品为样品,对其脂肪、蛋白质、酸度、乳酸菌和致病菌进行分析,试验方法以标准为指导,实施结果见表2。
表3红米酸牛奶理化指标及微生物指标
通过表2和条3的结果可知:按照实施例1和6制备的红米凝固型酸奶和紫米凝固型酸奶的色泽、滋气味及组织状态等感官品质最佳,采用红米和紫米可以获得相当的效果,且分析实验也表明其理化指标符合酸牛奶的要求。
本实验还将红米粉不经过糊化制备酸奶(其他步骤与实施例1相同),所得酸奶的口感粗糙,组织分层严重。本发明的实施例1中将经过糊化的红米粉用于制备凝固型酸牛奶,相较于红米粉的直接添加,有效地避免了凝固型红米酸牛奶口感和组织结构等感官品质低劣的弊端,由此可知采用将红米粉预糊化的步骤可以解决红米粉添加到酸奶中口感差的问题。
2、为了说明假酸浆子胶的作用进行了如下实验:
实验组:实施例1。
对照组:在实施例1的基础上去除假酸浆子胶质,其他操作及配方比例不变;
由于淀粉回生是淀粉分子从无序状态到有序状态的重结晶过程,故而以感官实验为手段,通过对产品颗粒度的评价来对酸浆子胶质的添加效果予以评价。邀请经过专业培训的感官评价人员10名,按时间顺序(第1d,3d,6d,9d,12d,15d,18d,21d)对同一批次生产的实验组和对照组产品进行评价。评分100分为满分,分数越高表明颗粒感越不明显,产品中淀粉回生程度越低。实验结果见图1。
图1结果表明,随着货架期延长,对照组未添加假酸浆子胶质的酸奶中淀粉回生现象明显,产品颗粒感严重。实验组添加假酸浆子胶质组的酸奶样品随货架期变化其颗粒感变化不大,说明假酸浆子胶质与淀粉分子共存体系建立完善,一定程度上延缓了红米淀粉的回生趋势,为优化谷物酸奶品质起到了关键作用。
虽然本发明已以较佳的实施例公开如上,但其并非用以限定本发明,任何熟悉此技术的人,在不脱离本发明的精神和范围内,都可以做各种改动和修饰,因此本发明的保护范围应该以权利要求书所界定的为准。
Claims (10)
1.一种含有红米或紫米的凝固型酸牛奶,其特征在于,所述凝固型酸牛奶由如下重量百分比的原料发酵制备而成:红米或紫米5%~10%,奶粉10%~15%,蔗糖4%~8%,酸牛奶发酵剂0.05%~0.15%,假酸浆子胶质0.1%~1%,氯化钙0%~0.2%,余量为水。
2.根据权利要求1所述的凝固型酸牛奶,其特征在于,各原料的重量百分比为:红米或紫米6%~9%,奶粉12%~14%,蔗糖5%~7%,酸牛奶发酵剂0.08%~0.12%,假酸浆子胶质0.4%~0.8%,氯化钙0.05%~0.15%,余量为水。
3.根据权利要求1所述的凝固型酸牛奶,其特征在于,各原料的重量百分比为:红米或紫米8%,奶粉13.5%,蔗糖6%,酸牛奶发酵剂0.1%,假酸浆子胶质0.6%,氯化钙0.1%,余量为水。
4.根据权利要求1-3任一所述的凝固型酸牛奶,其特征在于,所述酸牛奶发酵剂至少包含嗜热链球菌、德氏乳杆菌保加利亚亚种、长双歧杆菌、短双歧杆菌、嗜酸乳杆菌和罗伊氏乳杆菌中的任意3种。
5.一种权利要求1所述的含有红米或紫米的凝固型酸牛奶的制备方法,其特征在于,包括如下步骤:
1)将红米或紫米粉碎后过筛得红米粉或紫米粉,向红米粉或紫米粉中加入水并研磨得米浆,将所得米浆进行糊化,冷却后备用;
2)将奶粉、蔗糖和假酸浆子胶质充分混匀后用水冲调至各原料全部溶解,得调配溶液;
3)将步骤1)所得的糊化后的红米加入到步骤2)所得的调配溶液中,然后依次进行均质和灭菌处理;
4)将灭菌后的物料冷却至40℃~43℃,然后加入酸牛奶发酵剂,于42±1℃条件下恒温发酵培养6h~10h;
5)发酵完成后经后熟得含有红米或紫米的凝固型酸牛奶。
6.根据权利要求5所述的制备方法,其特征在于,步骤1)所述过筛为过200目筛。
7.根据权利要求5所述的制备方法,其特征在于,步骤1)所述糊化是在85℃-95℃下糊化10min~20min。
8.根据权利要求5所述的制备方法,其特征在于,步骤2)所述假酸浆子胶质是通过如下方法获得的:将假酸浆子浸泡至溶胀,用双层纱布包裹后在水中反复揉搓纱布中的假酸浆子直至不再有假酸浆子胶质溶出,将含假酸浆子胶质的水经离心后收集下层沉淀,于-60℃下对下层沉淀进行真空冷冻干燥,得假酸浆子胶质。
9.根据权利要求5所述的制备方法,其特征在于,步骤3)所述均质是在(9~11)×103rpm下均质10min~20min;步骤3)所述灭菌是在90℃下灭菌10min。
10.根据权利要求5所述的制备方法,其特征在于,步骤5)所述后熟是在3℃~5℃的环境下静置12h~24h。
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