CN112741156A - 一种毛尖绿茶酸乳及其制备方法 - Google Patents
一种毛尖绿茶酸乳及其制备方法 Download PDFInfo
- Publication number
- CN112741156A CN112741156A CN202110070605.8A CN202110070605A CN112741156A CN 112741156 A CN112741156 A CN 112741156A CN 202110070605 A CN202110070605 A CN 202110070605A CN 112741156 A CN112741156 A CN 112741156A
- Authority
- CN
- China
- Prior art keywords
- green tea
- tippy
- tea
- preparing
- yogurt
- 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
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 109
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 61
- 235000009569 green tea Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title abstract description 12
- 235000013616 tea Nutrition 0.000 claims abstract description 58
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000020122 reconstituted milk Nutrition 0.000 claims abstract description 16
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 15
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 15
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims abstract description 15
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 15
- 239000006041 probiotic Substances 0.000 claims abstract description 11
- 235000018291 probiotics Nutrition 0.000 claims abstract description 11
- 241000894006 Bacteria Species 0.000 claims abstract description 8
- 239000004310 lactic acid Substances 0.000 claims abstract description 8
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 8
- 230000000529 probiotic effect Effects 0.000 claims abstract description 7
- 238000002386 leaching Methods 0.000 claims description 25
- 238000000034 method Methods 0.000 claims description 15
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 235000010855 food raising agent Nutrition 0.000 claims description 4
- 235000020183 skimmed milk Nutrition 0.000 claims description 4
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 235000015140 cultured milk Nutrition 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 2
- 238000009210 therapy by ultrasound Methods 0.000 claims description 2
- 238000010306 acid treatment Methods 0.000 claims 1
- 239000006071 cream Substances 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 238000012216 screening Methods 0.000 claims 1
- 230000003078 antioxidant effect Effects 0.000 abstract description 18
- 229940094952 green tea extract Drugs 0.000 abstract description 11
- 235000020688 green tea extract Nutrition 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000021262 sour milk Nutrition 0.000 abstract description 7
- 230000003647 oxidation Effects 0.000 abstract description 6
- 238000007254 oxidation reaction Methods 0.000 abstract description 6
- 235000013365 dairy product Nutrition 0.000 abstract description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract description 2
- 230000002349 favourable effect Effects 0.000 abstract description 2
- 229910052760 oxygen Inorganic materials 0.000 abstract description 2
- 239000001301 oxygen Substances 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 11
- 235000013824 polyphenols Nutrition 0.000 description 11
- 239000003963 antioxidant agent Substances 0.000 description 9
- 235000006708 antioxidants Nutrition 0.000 description 9
- 238000011160 research Methods 0.000 description 9
- 241000186660 Lactobacillus Species 0.000 description 7
- 229940039696 lactobacillus Drugs 0.000 description 7
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 230000007760 free radical scavenging Effects 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 229910001448 ferrous ion Inorganic materials 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 description 2
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000006286 aqueous extract Substances 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000019225 fermented tea Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000020339 pu-erh tea Nutrition 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- LSHVYAFMTMFKBA-PZJWPPBQSA-N (+)-catechin-3-O-gallate Chemical compound O([C@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-PZJWPPBQSA-N 0.000 description 1
- 240000006914 Aspalathus linearis Species 0.000 description 1
- 235000012984 Aspalathus linearis Nutrition 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000208689 Eucommia ulmoides Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 230000000875 corresponding effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000000469 ethanolic extract Substances 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- LVJJFMLUMNSUFN-UHFFFAOYSA-N gallocatechin gallate Natural products C1=C(O)C=C2OC(C=3C=C(O)C(O)=CC=3)C(O)CC2=C1OC(=O)C1=CC(O)=C(O)C(O)=C1 LVJJFMLUMNSUFN-UHFFFAOYSA-N 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 229940026510 theanine Drugs 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
-
- 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
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
-
- 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
-
- 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
- A23V2400/137—Delbrueckii
-
- 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
- A23V2400/169—Plantarum
-
- 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
- A23V2400/175—Rhamnosus
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
一种毛尖绿茶酸乳及其制备方法,属于乳制品领域。本发明中的绿茶提取物具有清除氧和抗氧化的特性,为益生菌创造了一个更有利的厌氧环境,能促进益生乳酸菌的生长。使用具有强抗氧化活性的益生菌鼠李糖乳杆菌hsryfm1301和植物乳杆菌Grx16协同发酵复原乳,显著提升了茶酸乳的抗氧化活性。最终得到的茶酸乳质地细腻、酸甜适口、风味独特,开拓了茶酸乳市场。
Description
技术领域
本发明涉及乳制品领域,具体地涉及一种毛尖绿茶酸乳及其制备方法。
技术背景
毛尖是一种绿茶类茶叶,毛尖鲜叶经杀青、揉捻、搓团和干燥四道工序制成,其色、香、味、形均有独特个性,颜色鲜润干净、香气高雅清新、味道醇香回甘,外形匀整鲜绿、白毫明显。茶叶中主要活性成分如茶多酚、茶氨酸、茶色素、茶多糖等已被证实具有抗肿瘤、抗氧化、改善心血管疾病等一系列特殊的保健功能。相比于柑普、普洱和滇红,毛尖绿茶的多酚含量高达369.5mg/g,其茶乙醇提取物对DPPH自由基、ABTS自由基的清除能力以及对α-淀粉酶的抑制效果也最佳,并且与多酚含量呈正相关。
将茶叶添加到酸乳中制成茶酸乳可使酸乳获得独特的风味和外观,同时提升酸乳的保健功效。有研究表明在原料乳中添加绿茶和普洱茶的水提物可增强酸乳的抗氧化活性,同时茶水提物中的儿茶素和儿茶素没食子酸酯还可促进乳杆菌的生长。
目前已见乌龙茶酸乳、杜仲茶酸乳、老鹰茶酸乳等产品的报道,但大多数产品仅在酸乳中按比例添加茶水、茶粉或茶浓缩液进行酸乳风味的调整,未对其功能特性进行研究,且各种茶提取液的制备方法多依据口碑相传的经验,缺乏科学依据。另外,不同种茶叶的功能物质的提取及应用往往具有差异性,当前针对毛尖绿茶酸乳的研究仍然空白,研发消费者接受度高且抗氧化性能较好的毛尖绿茶酸乳具有较大的消费前景。
发明内容
本发明的目的是提供一种具有抗氧化功能的毛尖绿茶酸乳及其制备方法。该方法使用具有强抗氧化性的毛尖绿茶茶叶,优化其浸提液的制备条件及其添加比例,利用鼠李糖乳杆菌(Lactobacillus rhamnosus)hsryfm1301和植物乳杆菌(Lactobacillusplantarum)Grx16对其进行协同发酵,以制备具有较好抗氧化功能特性和发酵特性的混合乳酸菌茶酸乳。
为达到上述目的,本发明采用的技术方案是:
一种具有抗氧化功能的毛尖绿茶酸乳,所述酸乳包括毛尖绿茶浸提液和益生菌发酵乳。
所述毛尖绿茶浸提液制备方法为:将毛尖绿茶茶叶(g)与水(mL)以料液质量比1:25混合,在温度70℃条件下超声50min获得浸提液,其超声功率为200W,然后经8000r/min离心10min后收集上清液即得毛尖绿茶浸提液。
本发明还包括一种如上所述抗氧化毛尖绿茶酸乳的制备方法,所述方法为:
(1)发酵剂制备:将活化两代的嗜热链球菌(Streptococcus thermophilus)、德式乳杆菌(Lactobacillus delbrueckii subsp.Bulgaricus)、鼠李糖乳杆菌(Lactobacillusrhamnosus)hsryfm1301和植物乳杆菌(Lactobacillus plantarum)Grx16分别以体积百分比3%的接种量单独接种于质量分数为12%的脱脂乳中发酵至凝乳,置于4℃备用。
(2)配制全脂复原乳:配制质量分数为12%的全脂乳,蔗糖添加量为7%(质量百分比)。
(3)均质:将步骤(2)所得复原乳混合均匀后过200目筛并于55℃、20MPa下进行均质。
(4)调配、灭菌:添加质量百分比为8%的毛尖绿茶浸提液于步骤(3)所得全脂复原乳,95℃水浴15min灭菌后冷却至室温。
(5)接种发酵剂:于无菌条件下在步骤(4)所得全脂复原乳中接种体积分数为4%的混合乳酸菌,混合乳酸菌中各菌株体积比为1:1:1:1。
(6)发酵:于37℃发酵至凝乳。
(7)后熟:随后在4℃冰箱冷藏12h进行后酸即得茶酸乳。
采用以上方法制备得到的茶酸乳风味独特,乳酸菌活菌数高达1.75×108CFU/mL)且酸乳品质符合食品安全国家标准发酵乳的规定,pH和酸度分别为4.62和81.43°T,持水力为40.94%,具有良好的感官特性和高抗氧化活性,其DPPH自由基清除能力达57.67%和亚铁离子螯合能力显著提高,达76%。
本发明的积极效果体现在:
1、绿茶提取物具有清除氧和抗氧化的特性,为益生菌创造了一个更有利的厌氧环境,能促进益生菌乳酸菌的生长。本发明使用具有强抗氧化活性的毛尖绿茶制备茶酸乳,提出了其合适的浸提条件及添加比例。
2、本发明使用具有强抗氧化活性的益生菌鼠李糖乳杆菌hsryfm1301和植物乳杆菌Grx16协同发酵复原乳,显著提升了茶酸乳的抗氧化活性。经研究发现,当绿茶浸提液添加量为8%时,其DPPH自由基清除能力达57.67%、亚铁离子螯合能力达76%。
3、除抗氧化活性外,本发明得到的茶酸乳还具有良好的感官风味特性。除使用具有抗氧化功能的益生菌外,搭配嗜热链球菌和德式乳杆菌发酵酸乳,提升了酸乳的风味和凝乳特性。最终得到的茶酸乳质地细腻、酸甜适口、风味独特,开拓了茶酸乳市场。
具体实施方法
实施例1:
本实施例主要对毛尖绿茶浸提液的制备条件进行探索。
本实施例的毛尖绿茶产自安徽天旭茶叶有限公司。
单因素实验设计:
在超声温度70℃和超声时间30min条件下,考查不同料液比(1:10、1:15、1:20、1:25、1:30g/mL)对绿茶浸提液中茶多酚含量的影响。研究发现,当料液比为1:25g/mL时,茶多酚含量最高,达14.85mg/mL。
在料液比1:20g/mL和超声时间30min条件下,考察不同超声温度(40、50、60、70、80℃)对绿茶浸提液中茶多酚含量的影响。研究发现,当超声温度为70℃时,茶多酚含量最高,达14.97mg/mL。
在料液比1:20g/mL和超声温度70℃条件下,考察不同超声时间(10、20、30、40、50min)对绿茶浸提液中茶多酚含量的影响。研究发现,当超声时间为30min时,茶多酚含量最高,达14.62mg/mL。
正交实验设计:
在单因素实验的基础上,以料液比1:20、1:25、1:30g/mL(A)、超声温度60、70、80℃(B)、超声时间30、40、50min(C)为因素进行3因素3水平试验,以茶多酚含量为评价指标,确定绿茶浸提液制备的最佳条件。上述实验超声功率均为200W。研究发现,当料液比1:25g/mL、超声温度70℃、超声时间50min时,毛尖绿茶浸提液的茶多酚含量最高,达15.16mg/mL。故选取此条件制备毛尖绿茶浸提液。
实施例2:
本实施例的抗氧化茶酸乳制备方法为:
1)毛尖绿茶浸提液制备方法参照实施例1。
2)酸乳发酵:
所述方法为:
将活化两代的嗜热链球菌(Streptococcus thermophilus)、德式乳杆菌(Lactobacillus delbrueckii subsp.Bulgaricus)、鼠李糖乳杆菌(Lactobacillusrhamnosus)hsryfm1301和植物乳杆菌(Lactobacillus plantarum)Grx16分别以3%的接种量单独接种于质量分数为12%的脱脂乳中发酵至凝乳,置于4℃备用。
配制质量分数为12%的全脂乳,蔗糖添加量为7%,混合均匀后过200目筛并于55℃、20MPa下进行均质。添加绿茶浸提液于全脂复原乳,95℃水浴15min灭菌后冷却至室温。于无菌条件下在添加绿茶浸提液的全脂复原乳中接种体积分数为4%的混合乳酸菌发酵剂,混合乳酸菌中各菌株体积比为1:1:1:1,于37℃发酵至凝乳,随后在4℃冰箱冷藏12h进行后酸。
本实施例使用的菌株:鼠李糖乳杆菌(Lactobacillus rhamnosus)hsryfm1301、植物乳杆菌(Lactobacillus plantarum)Grx16,由江苏省乳品生物技术与安全控制重点实验室分离保存。所述鼠李糖乳杆菌(Lactobacillus rhamnosus)hsryfm1301微生物保藏编号为:CGMCCNO.8545,植物乳杆菌(Lactobacillus plantarum)Grx16微生物保藏编号为:CGMCCNO.10921。嗜热链球菌(Streptococcus thermophilus)及德式乳杆菌(Lactobacillus delbrueckii subsp.Bulgaricus)为本领域常规的酸乳发酵菌。
实施例3:
本实施例研究不同浓度下毛尖绿茶浸提液对茶酸乳品质、发酵性能及抗氧化功能的影响,制备方法与实施例2完全一致,不同在于,毛尖绿茶浸提液的浓度为0%、4%、8%、12%和16%(w/w)5个梯度,对发酵后茶酸乳的感官品质、活菌数、pH、酸度、持水力和抗氧化能力进行分析。
参照GB 4789.35-2016《食品安全国家标准食品微生物学检验乳酸菌检验》对乳杆菌进行计数。参照GB 5009.239-2016《食品安全国家标准食品酸度的测定》测定酸度。参照已有文献报道的方法进行pH、持水力和抗氧化能力测定。
研究发现,毛尖绿茶酸乳的活菌数在添加量为16%时最高,达2.22×108CFU/mL;毛尖绿茶酸乳的pH和酸度保持稳定,不同绿茶浸提液添加量之间未见显著差异;持水力与绿茶浸提液添加量显著相关,添加4%茶浸提液的酸乳持水力最高,达到49.13%。
绿茶酸乳的DPPH自由基清除能力随着绿茶浸提液的增加显著提高,未添加绿茶的酸乳DPPH自由基清除能力仅16.8%,而添加绿茶浸提液后DPPH自由基清除能力最高可达87.94%。亚铁离子螯合能力也呈现相应剂量反应关系,在添加绿茶浸提液后,酸乳的亚铁离子螯合能力显著提高,最高达到88.81%。
参照已有文献报道的方法进行茶酸乳产品的感官评价,对茶酸乳的色泽、香气、组织状态和滋味等方面进行评分,具体审评标准见表1,最后算出样品的综合得分:
Y=An×10%+Bn×20%+Cn×30%+Dn×40%
式中,Y为酸乳感官评价总得分,An、Bn、Cn、Dn表示各评价因子得分。
表1茶酸乳感官评定标准
研究发现,不同的茶叶浸提液添加量对酸乳品质的影响较大。绿茶浸提液的添加会给酸乳带来独特滋味并改善其色泽和香气,但添加量过多会破坏茶酸乳滋味上的协调,导致酸乳总体评分下降,综合结果显示,茶浸提液添加量为8%时更加受到消费者认可。
通过以上实验可知,本发明产品使用具有较高抗氧化活性的毛尖绿茶协同具有较好抗氧化功能的混合益生菌发酵酸乳,并探究其剂量-品质关系,丰富了茶酸乳产品种类。当毛尖绿茶浸提液添加量为8%时,茶酸乳滋味柔和协调、保持较高的活菌数和酸乳品质,并且显著提升茶酸乳产品的抗氧化活性。
Claims (10)
1.一种毛尖绿茶酸乳,其特征是,所述酸乳包括毛尖绿茶浸提液和益生菌发酵乳。
2.根据权利要求1所述的一种毛尖绿茶酸乳的制备方法,其特征是,包括:
(1)发酵剂制备:将活化两代的嗜热链球菌(Streptococcus thermophilus)、德式乳杆菌(Lactobacillus delbrueckii subsp.Bulgaricus)、鼠李糖乳杆菌(Lactobacillus rhamnosus)hsryfm1301和植物乳杆菌(Lactobacillus plantarum)Grx16分别单独接种于脱脂乳中发酵至凝乳;
(2)配制全脂复原乳;
(3)均质:将步骤(2)所得全脂复原乳混合均匀后过目筛并进行均质;
(4)调配、灭菌:添加毛尖绿茶浸提液于步骤(3)所得全脂复原乳,灭菌后冷却至室温;
(5)接种发酵剂:于无菌条件下在步骤(4)所得全脂复原乳中接种步骤(1)中的混合乳酸菌;
(6)发酵:发酵至凝乳;
(7)后熟:随后在冰箱冷藏进行后酸即得茶酸乳。
3.根据权利要求2所述的一种毛尖绿茶酸乳的制备方法,其特征是,所述毛尖绿茶浸提液制备方法为:将毛尖绿茶茶叶与水以料液质量比1:25混合,在温度70℃条件下超声50min获得浸提液,其超声功率为200 W,然后经8000 r/min离心10 min后收集上清液即得毛尖绿茶浸提液。
4.根据权利要求3所述的一种毛尖绿茶酸乳的制备方法,其特征是,步骤(1)中:将活化两代的嗜热链球菌、德式乳杆菌、鼠李糖乳杆菌hsryfm1301和植物乳杆菌Grx16分别以体积比为3%的接种量单独接种于质量分数为12%的脱脂乳中发酵至凝乳,置于4℃备用。
5.根据权利要求4所述的一种毛尖绿茶酸乳的制备方法,其特征是,步骤(2)中:配制质量分数为12%的全脂复原乳,蔗糖添加量为7%。
6.根据权利要求5所述的一种毛尖绿茶酸乳的制备方法,其特征是,步骤(3)中:将步骤(2)所得复原乳混合均匀后过200目筛并于55℃、20MPa下进行均质。
7.根据权利要求6所述的一种毛尖绿茶酸乳的制备方法,其特征是,步骤(4)中:添加质量百分比为8%的毛尖绿茶浸提液于步骤(3)所得全脂复原乳,95℃水浴15 min灭菌后冷却至室温。
8.根据权利要求7所述的一种毛尖绿茶酸乳的制备方法,其特征是,步骤(5)中:于无菌条件下在步骤(4)所得全脂复原乳中接种体积分数为4%的混合乳酸菌,混合乳酸菌中各菌株体积比为1:1:1:1。
9.根据权利要求8所述的一种毛尖绿茶酸乳的制备方法,其特征是,步骤(6)中:于37℃发酵至凝乳。
10.根据权利要求9所述的一种毛尖绿茶酸乳的制备方法,其特征是,步骤(7)中:在4℃冰箱冷藏12h进行后酸即得茶酸乳。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110070605.8A CN112741156A (zh) | 2021-01-19 | 2021-01-19 | 一种毛尖绿茶酸乳及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110070605.8A CN112741156A (zh) | 2021-01-19 | 2021-01-19 | 一种毛尖绿茶酸乳及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN112741156A true CN112741156A (zh) | 2021-05-04 |
Family
ID=75652549
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202110070605.8A Pending CN112741156A (zh) | 2021-01-19 | 2021-01-19 | 一种毛尖绿茶酸乳及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112741156A (zh) |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105132318A (zh) * | 2015-09-01 | 2015-12-09 | 扬州大学 | 植物乳杆菌Grx16及其应用 |
-
2021
- 2021-01-19 CN CN202110070605.8A patent/CN112741156A/zh active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105132318A (zh) * | 2015-09-01 | 2015-12-09 | 扬州大学 | 植物乳杆菌Grx16及其应用 |
Non-Patent Citations (4)
Title |
---|
南竹,等: "绿茶酸奶制作工艺条件的优化", 《锦州医科大学学报》 * |
梁娇娇,等: "鼠李糖乳杆菌hsryfm 1301发酵乳改善大鼠非酒精性脂肪肝特性研究", 《中国乳品工业》 * |
郭树琴,等: "超声提取绿茶茶多酚研究", 《陕西师范大学学报(自然科学版)》 * |
马宇骥,等: "茶多酚对乳酸菌发酵及酸奶品质的影响", 《黑龙江畜牧兽医》 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
WO2001010233A1 (fr) | Boissons et aliments a base de lait fermente et leur procede de production | |
Sadaghdar et al. | Survival and activity of 5 probiotic lactobacilli strains in 2 types of flavored fermented milk | |
CN110157650B (zh) | 一株分离自母乳的乳双歧杆菌m8及其应用 | |
CN116814481B (zh) | 一株源自酸马奶的益生副干酪乳酪杆菌pc646及其人工智能筛选方法 | |
CN107156325A (zh) | 一种含多酚的开菲尔菌发酵乳清饮料及其制作方法 | |
CN106399208A (zh) | 一种适合食品加工应用的乳酸菌发酵液、制备方法及用途 | |
CN108949630A (zh) | 一种酸马奶发酵剂及其制备方法和应用 | |
CN101560489A (zh) | 一种榨菜直投式发酵剂及其制备方法 | |
CN114032192B (zh) | 一种减弱豆腥味的直投式发酵剂及其制备方法与应用 | |
CN103589658A (zh) | 一株产细菌素双歧杆菌及其在抑制酸奶后酸化中的应用 | |
CN110235945A (zh) | 一种酸奶的发酵方法 | |
CN116508836B (zh) | 一种直投式酸奶发酵剂及其制备方法 | |
Pankiewicz et al. | Novel method of zinc ions supplementing with fermented and unfermented ice cream with using PEF | |
CN116098203B (zh) | 一种植物基酸奶及其制备方法 | |
CN106520620A (zh) | 一种高产双乙酰的植物乳杆菌及其应用 | |
EP1625795A1 (en) | Vitamin B12 production in fermented milk products | |
CN112741156A (zh) | 一种毛尖绿茶酸乳及其制备方法 | |
CN115011533A (zh) | 一种豆乳发酵剂及其在低糖凝固型发酵豆乳中的应用 | |
KR20160025080A (ko) | 우유와 막걸리 및 유기산을 이용하는 타락의 제조방법 | |
CN108308276A (zh) | 一种凝固型香菜酸奶及其制备方法 | |
CN103937718B (zh) | 豆乳链球菌、酸豆乳发酵剂及其应用 | |
CN112617073A (zh) | 一种乳酸菌发酵羊角脆甜瓜汁及其制备方法 | |
CN112088939A (zh) | 一种核桃油酸奶及其制备方法 | |
KR20160144119A (ko) | 유산균 두부의 제조방법 | |
KR101822420B1 (ko) | 발효 홍삼을 이용한 콩 요거트 제조방법 |
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: 20210504 |