CN113397151B - 一种含有鼠李糖乳杆菌活菌的沙拉酱及其制备方法 - Google Patents
一种含有鼠李糖乳杆菌活菌的沙拉酱及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种含有鼠李糖乳杆菌活菌的沙拉酱及其制备方法;包括如下步骤:将鼠李糖乳杆菌、大豆油和大豆磷脂剪切混合均匀,制得鼠李糖乳杆菌活菌油;然后该活菌油先后与预先准备好的水相、油相和酸液等物料混合并依次进行三步真空乳化处理,进而制得含有鼠李糖乳杆菌的沙拉酱。本发明制得的沙拉酱,在刚制备的沙拉酱中的鼠李糖乳杆菌活菌数高于1×108CFU/g,经过六个月的常温保存或一年的冷藏保存,沙拉酱中的鼠李糖乳杆菌活菌数下降幅度不超过一个数量级,可确保沙拉酱在保存期内的鼠李糖乳杆菌活菌数高于1×107CFU/g。
Description
技术领域
本发明涉及沙拉酱的制备工艺,尤其涉及一种含有鼠李糖乳杆菌活菌的沙拉酱及其制备方法。
背景技术
沙拉酱是一种含有醋酸、柠檬酸、苹果酸等有机酸,并且酸性比较强的酱状风味食品;其加工过程无需加热及杀菌处理,因而适于添加益生菌以强化产品的功能性;一般情况下,为了达到较显著的肠道益生功能,食品中的益生菌活菌数量要求高于1×106CFU/g(mL)。然而,沙拉酱为酸性比较强的食品,如果沙拉酱生产采取常规的工艺技术——即是一次乳化处理(又称“一步乳化法”),那么沙拉酱在贮存过程中,其自带的有机酸对所含有的活性鼠李糖乳杆菌具有较强的破坏作用,使得沙拉酱自身含有的鼠李糖乳杆菌活菌数出现快速的下降,鼠李糖乳杆菌活菌数很快低于1×106CFU/g(mL),乃至在保质期中后期几乎全部死亡,丧失沙拉酱的鼠李糖乳杆菌的益生作用。
目前,沙拉酱中添加益生菌(含乳酸菌)的研究及发明专利比较少,例如公开号为CN 111657481 A的中国发明专利(专利名称为:一种低脂含蛋沙拉酱及其制备方法),该发明是色拉油、蛋黄、薯粉以及白砂糖、白醋、食盐、味精等配料,经过一次乳化制备成沙拉酱,并添加培养沉淀所得的、湿菌体乳杆菌;由于乳杆菌是湿菌体且该发明没提及如何保护乳杆菌活性的技术内容,因而该发明所制备沙拉酱未能提供有效的乳杆菌活性保护的措施,在保存期的中后期乳杆菌将会大量死亡,失去添加乳杆菌的意义。
此外,也有有关酱状风味食品中含有益生菌(含乳酸菌)的研究,例如公开号为CN110214929 A的中国发明专利(专利名称为:一种铁皮石斛叶发酵调味酱及其制作方法),该发明采用乳酸芽孢杆菌、植物乳杆菌和鼠李糖乳杆菌为混合发酵菌种、以石斛叶为主要原料,经过10~15天发酵,然后打浆机匀浆处理而成;尽管该发明所制备的产品含有益生菌,但并无对产品中的益生菌(乳酸菌)有保护技术性的内容,因而该发明所制作产品的益生菌(乳酸菌)活菌数在经过一段时间贮存后,活菌数下降至低水平时,其益生菌的作用将会丧失。
发明内容
本发明的目的在于克服上述现有技术的缺点和不足,提供一种含有鼠李糖乳杆菌活菌的沙拉酱及其制备方法。
本发明沙拉酱制品,在刚制备时的鼠李糖乳杆菌活菌数高于1×108CFU/g、在经过六个月的常温保存或一年的冷藏保存之后的鼠李糖乳杆菌活菌数下降幅度不超过一个数量级、最终在保存期内的鼠李糖乳杆菌活菌数均高于1×107CFU/g的沙拉酱制品;因其是经过三步真空乳化处理,使得鼠李糖乳杆菌不但为大豆油与大豆磷脂的混合物所包裹,而且也被第一、二步真空乳化所形成的水相层和油相层所包围,最终在鼠李糖乳杆菌表面形成三层保护(油脂~水相~油脂),酸液中的氢离子需要渗透穿过三层保护才能攻击鼠李糖乳杆菌,从而大大降低氢离子的作用,此外三层保护亦可提高其耐温性,在常温下(20~24℃)贮存的活性得到有效保护。
本发明通过下述技术方案实现:
一种含有鼠李糖乳杆菌活菌的沙拉酱制备方法,可通过如下步骤实现:
将鼠李糖乳杆菌、大豆油和大豆磷脂经过高速剪切混合均匀,制得鼠李糖乳杆菌活菌油;然后该活菌油先后与预先准备好的水相、油相和酸液等物料混合并依次进行三步真空乳化处理,进而制得鼠李糖乳杆菌活菌含量大于108CFU/g的沙拉酱。经过六个月的常温(20~24℃)保存和一年的冷藏(4~7℃)保存;沙拉酱中的鼠李糖乳杆菌活菌数下降幅度不超过一个数量级,以保障沙拉酱在保存期内的鼠李糖乳杆菌活菌数高于1×107CFU/g。
所述鼠李糖乳杆菌活菌油,是由鼠李糖乳杆菌、大豆油和大豆磷脂成分所组成,先将大豆油、大豆磷脂搅拌混合均匀,然后搅拌加入鼠李糖乳杆菌,再经剪切速度介于20000~25000rpm范围内的高速剪切处理30~300秒所制得;鼠李糖乳杆菌活菌数大于2×109CFU/g;其中,大豆油、大豆磷脂和鼠李糖乳杆菌的重量百分比为:
大豆油 80~84wt%;
大豆磷脂 15~19wt%;
鼠李糖乳杆菌(活菌数大于2×1011CFU/g) 1wt%;
所述水相是由去离子水、冰蛋液、浓缩牛乳蛋白、酪蛋白酸钠、糖(包括白砂糖、果葡糖浆、麦芽糖浆)、食盐组成,并在室温下(20~24℃)搅拌混合均匀,各组分所占比例如下:
所述油相是由大豆油、预糊化变性淀粉、黄原胶组成,并在室温下(20~24℃)搅拌混合均匀,各组分所占比例如下:
大豆油 77~85wt%;
预糊化变性淀粉 14~21wt%;
黄原胶 1~2wt%。
所述酸液是由食醋、柠檬酸、苹果酸在室温下(20~24℃)搅拌混合溶解而成,各组分所占比例如下:
食醋(醋酸含量为6%) 88~97wt%;
柠檬酸 2~8wt%;
苹果酸 1~4wt%。
所述进行三步真空乳化处理中,第一步真空乳化处理过程为:
先将水相物料总量的15wt%抽进真空搅拌罐中,然后在搅拌状态下真空吸入鼠李糖乳杆菌活菌油,进料完毕后,继续抽真空至罐内真空度介于~0.08~~0.09MPa之间,提高搅拌剪切速度至2900~5800rpm,搅拌剪切处理45~90秒,形成均匀的乳化物。
所述进行三步真空乳化处理中,第二步真空乳化处理过程为:
在第一步真空乳化处理完成后保持真空度,在搅拌状态下真空吸入油相物料,而后提高搅拌剪切速度至2900~5800rpm,搅拌剪切处理60~120秒,形成均匀的乳化物。
所述进行三步真空乳化处理中,第三步真空乳化处理过程为:
在第二步真空乳化处理完成后保持真空度,在搅拌状态下真空吸入剩余的85wt%水相物料,待水相物料加完后,继续吸入酸液,而后提高搅拌剪切速度至2900~5800rpm,搅拌剪切处理60~120秒,形成均匀的乳化物,即可制得鼠李糖乳杆菌活菌含量大于108CFU/g的沙拉酱制品。
一种含有鼠李糖乳杆菌活菌的沙拉酱制品:
该沙拉酱制品由:鼠李糖乳杆菌活菌油、水相、油相和酸液等物料混合而成,各物料的重量百分比为:
本发明相对于现有技术,具有如下的优点及效果:
目前沙拉酱的制备方法均是采用一步乳化法,也就是将水相、油相以及酸液混合在一起,经过一次乳化处理(也就是“一步乳化法”)制备而成,鼠李糖乳杆菌的添加无论是添加于水相还是油相,由于没有得到有效保护,酸液中的氢离子均会较为容易攻击鼠李糖乳杆菌,使其死亡;相对于添加于油相的工艺,将鼠李糖乳杆菌添加于水相的工艺,酸液中的氢离子更容易攻击鼠李糖乳杆菌,导致菌的死亡速度更快。
若鼠李糖乳杆菌为油相的油脂所包裹后,再与水相发生乳化,酸液的氢离子更多存在于水相中,要渗透进入乳化体系中攻击为油脂所包裹的鼠李糖乳杆菌,其难度增大,进而使得攻击力下降,最终体现在鼠李糖乳杆菌死亡速度有所下降。
与一步乳化法不同,多步乳化法工艺通过可以对鼠李糖乳杆菌形成有效的保护,大幅度降低酸液中的氢离子对攻击程度,使得鼠李糖乳杆菌死亡速度显著下降。这是因为多步乳化法工艺中,鼠李糖乳杆菌首先分散在油脂中(即是鼠李糖乳杆菌活菌油),第一步乳化工艺为与部分水相形成水包油乳状物,此时水相中没有酸液;第二步乳化是以第一步乳化的乳状物再与油相乳化,为油相所包裹;因此,经过第一、二步乳化处理后,鼠李糖乳杆菌表面形成三层保护(油脂~水相~油脂),其保护效果远胜于一步乳化法,同时最内层油脂层形成疏水屏障,延缓或防止水分渗入冻干状态鼠李糖乳杆菌里面,进而提高其耐温性。
具体实施方式
下面结合实施例及对比例,对本发明作进一步具体详细描述。
一种含有鼠李糖乳杆菌活菌的沙拉酱制备方法,可通过如下步骤实现:
将鼠李糖乳杆菌、大豆油和大豆磷脂按照一定比例高速剪切混合均匀,制得鼠李糖乳杆菌活菌油;然后该活菌油先后与预先准备好的水相、油相和酸液等物料混合并依次进行三步真空乳化处理,进而制得鼠李糖乳杆菌活菌含量大于108CFU/g的沙拉酱,经过六个月的常温保存或一年的冷藏保存,沙拉酱中的鼠李糖乳杆菌活菌数下降幅度不超过一个数量级,以保障沙拉酱在保存期内的鼠李糖乳杆菌活菌数均高于1×107CFU/g。
(1)鼠李糖乳杆菌活菌油的制备
鼠李糖乳杆菌活菌油是由鼠李糖乳杆菌、大豆油和大豆磷脂成分所组成,先将大豆油、大豆磷脂搅拌混合均匀,再搅拌加入活菌数大于2×1011CFU/g的鼠李糖乳杆菌,在剪切速度为20000rpm的条件下进行高速剪切处理300秒所制得,鼠李糖乳杆菌活菌数大于2×109CFU/g。其中,大豆油、大豆磷脂和鼠李糖乳杆菌的重量百分比为:
大豆油 80wt%;
大豆磷脂 19wt%;
鼠李糖乳杆菌(活菌数大于2×1011CFU/g) 1wt%;
(2)水相的制备
水相是由去离子水、冰蛋液、浓缩牛乳蛋白、酪蛋白酸钠、糖(包括白砂糖、果葡糖浆、麦芽糖浆)、食盐所组成,在室温下(20~24℃)搅拌混合均匀而成,各组分所占比例如下:
(3)油相的制备
油相是由大豆油、预糊化变性淀粉、黄原胶所组成,在室温下(20~24℃)搅拌混合均匀而成,各组分所占比例如下:
大豆油 85wt%;
预糊化变性淀粉 14wt%;
黄原胶 1wt%。
(4)酸液的制备
酸液是由食醋、柠檬酸、苹果酸在室温下(20~24℃)搅拌混合溶解而成,各组分所占比例如下:
食醋(醋酸含量为6%) 88wt%;
柠檬酸 8wt%;
苹果酸 4wt%;
(5)沙拉酱的配料组成
沙拉酱制品由鼠李糖乳杆菌活菌油、水相、油相和酸液等物料混合而成,各种物料的重量百分比为:
(6)第一步真空乳化处理过程为:先将水相总量的15wt%抽进真空搅拌罐中,然后在搅拌状态下真空吸入鼠李糖乳杆菌活菌油,进料完毕后,继续抽真空至罐内真空度为~0.08MPa,提高搅拌剪切速度至2900rpm,搅拌剪切处理90秒,形成均匀的乳化物。
(7)第二步真空乳化处理过程为:在第一步真空乳化处理完成后保持真空度,在搅拌状态下真空吸入油相,而后提高搅拌剪切速度至5800rpm,搅拌剪切处理90秒,形成均匀的乳化物。
(8)第三步真空乳化处理过程为:在第二步真空乳化处理完成后保持真空度,在搅拌状态下真空吸入剩余的85wt%水相物料,待水相物料加完后,继续吸入酸液,而后提高搅拌剪切速度至5800rpm,搅拌剪切处理60秒,形成均匀的乳化物,即可制得鼠李糖乳杆菌活菌含量大于108CFU/g的沙拉酱制品。
实施例2:
一种含有鼠李糖乳杆菌活菌的沙拉酱制备方法,可通过如下步骤实现:
将鼠李糖乳杆菌、大豆油和大豆磷脂按照一定比例高速剪切混合均匀,制得鼠李糖乳杆菌活菌油;然后该活菌油先后与预先准备好的水相、油相和酸液等物料混合并依次进行三步真空乳化处理,进而制得鼠李糖乳杆菌活菌含量大于108CFU/g的沙拉酱,经过六个月的常温保存或一年的冷藏保存,沙拉酱中的鼠李糖乳杆菌活菌数下降幅度不超过一个数量级,以保障沙拉酱在保存期内的鼠李糖乳杆菌活菌数均高于1×107CFU/g。
(1)鼠李糖乳杆菌活菌油的制备
鼠李糖乳杆菌活菌油是由鼠李糖乳杆菌、大豆油和大豆磷脂成分所组成,先将大豆油、大豆磷脂搅拌混合均匀,再搅拌加入鼠李糖乳杆菌在剪切速度25000rpm的条件进行高速剪切处理30秒所制得,鼠李糖乳杆菌活菌数大于2×109CFU/g。其中,大豆油、大豆磷脂和鼠李糖乳杆菌的重量百分比为:
大豆油 84wt%;
大豆磷脂 15wt%;
鼠李糖乳杆菌(活菌数大于2×1011CFU/g) 1wt%;
(2)水相的制备
水相是由去离子水、冰蛋液、浓缩牛乳蛋白、酪蛋白酸钠、糖(包括白砂糖、果葡糖浆、麦芽糖浆)、食盐所组成,在室温下(20~24℃)搅拌混合均匀而成,各组分所占比例如下:
(3)油相的制备
油相是由大豆油、预糊化变性淀粉、黄原胶所组成,在室温下(20~24℃)搅拌混合均匀而成,各组分所占比例如下:
大豆油 77wt%;
预糊化变性淀粉 21wt%;
黄原胶 2wt%。
(4)酸液的制备
酸液是由食醋、柠檬酸、苹果酸在室温下(20~24℃)搅拌混合溶解而成,各组分所占比例如下:
食醋(醋酸含量为6%) 97wt%;
柠檬酸 2wt%;
苹果酸 1wt%;
(5)沙拉酱的配料组成
沙拉酱制品由鼠李糖乳杆菌活菌油、水相、油相和酸液等物料混合而成,各种物料的重量百分比为:
(6)第一步真空乳化处理过程为:先将水相总量的15wt%抽进真空搅拌罐中,然后在搅拌状态下真空吸入鼠李糖乳杆菌活菌油,进料完毕后,继续抽真空至真空度为~0.09MPa,提高搅拌剪切至5800rpm,搅拌剪切处理45秒,形成均匀的乳化物。
(7)第二步真空乳化处理过程为:在第一步真空乳化处理完成后保持真空度,在搅拌状态下真空吸入油相,而后提高搅拌剪切速度至2900rpm,搅拌剪切处理120秒,形成均匀的乳化物。
(8)第三步真空乳化处理过程为:在第二步真空乳化处理完成后保持真空度,在搅拌状态下真空吸入剩余的85wt%水相物料,待水相物料加完后,继续吸入酸液,而后提高搅拌剪切速度至2900rpm,搅拌剪切处理120秒,形成均匀的乳化物,即可制得鼠李糖乳杆菌活菌含量大于108CFU/g的沙拉酱制品。
实施例3:
一种含有鼠李糖乳杆菌活菌的沙拉酱制备方法,可通过如下步骤实现:
将鼠李糖乳杆菌、大豆油和大豆磷脂按照一定比例高速剪切混合均匀,制得鼠李糖乳杆菌活菌油;然后该活菌油先后与预先准备好的水相、油相和酸液等物料混合并依次进行三步真空乳化处理,进而制得鼠李糖乳杆菌活菌含量大于108CFU/g的沙拉酱,经过六个月的常温保存或一年的冷藏保存,沙拉酱中的鼠李糖乳杆菌活菌数下降幅度不超过一个数量级,以保障沙拉酱在保存期内的鼠李糖乳杆菌活菌数均高于1×107CFU/g。
(1)鼠李糖乳杆菌活菌油的制备
鼠李糖乳杆菌活菌油是由鼠李糖乳杆菌、大豆油和大豆磷脂成分所组成,先将大豆油、大豆磷脂搅拌混合均匀,再搅拌加入鼠李糖乳杆菌,在剪切速度介于23000rpm的条件下进行高速剪切处理180秒所制得,鼠李糖乳杆菌活菌数大于2×109CFU/g。其中,大豆油、大豆磷脂和鼠李糖乳杆菌的重量百分比为:
大豆油 82wt%;
大豆磷脂 17wt%;
鼠李糖乳杆菌(活菌数大于2×1011CFU/g) 1wt%;
(2)水相的制备
水相是由去离子水、冰蛋液、浓缩牛乳蛋白、酪蛋白酸钠、糖(包括白砂糖、果葡糖浆、麦芽糖浆)、食盐所组成,在室温下(20~24℃)搅拌混合均匀而成,各组分所占比例如下:
(3)油相的制备
油相是由大豆油、预糊化变性淀粉、黄原胶所组成,在室温下(20~24℃)搅拌混合均匀而成,各组分所占比例如下:
大豆油 81wt%;
预糊化变性淀粉 17.5wt%;
黄原胶 1.5wt%。
(4)酸液的制备
酸液是由食醋、柠檬酸、苹果酸在室温下(20~24℃)搅拌混合溶解而成,各组分所占比例如下:
食醋(醋酸含量为6%) 94wt%;
柠檬酸 4wt%;
苹果酸 2wt%;
(5)沙拉酱的配料组成
沙拉酱制品由鼠李糖乳杆菌活菌油、水相、油相和酸液等物料混合而成,各种物料的重量百分比为:
(6)第一步真空乳化处理过程为:先将水相总量的15wt%抽进真空搅拌罐中,然后在搅拌状态下真空吸入鼠李糖乳杆菌活菌油,进料完毕后,继续抽真空至真空度为~0.085MPa,提高搅拌剪切速度至4200rpm,搅拌剪切处理60秒,形成均匀的乳化物。
(7)第二步真空乳化处理过程为:在第一步真空乳化处理完成后保持真空度,在搅拌状态下真空吸入油相,而后提高搅拌剪切速度至3500rpm,搅拌剪切处理100秒,形成均匀的乳化物。
(8)第三步真空乳化处理过程为:在第二步真空乳化处理完成后保持真空度,在搅拌状态下真空吸入剩余的85wt%水相物料,待水相物料加完后,继续吸入酸液,而后提高搅拌剪切速度至3500rpm,搅拌剪切处理90秒,形成均匀的乳化物,即可制得鼠李糖乳杆菌活菌含量大于108CFU/g的沙拉酱制品。
对比例1:
三步乳化法与一步乳化法所制备的沙拉酱中鼠李糖乳杆菌活菌数变化对比。
三步乳化法制备沙拉酱采用实施例1。
一步乳化法制备沙拉酱的配料种类、组成比例同实施例1,鼠李糖乳杆菌活菌油、水相、油相和酸液的制备同实施例1,其乳化工艺为:
把鼠李糖乳杆菌活菌油、水相、油相和酸液四种预先制备的物料抽进真空搅拌罐中,并混合均匀,而后抽真空至罐内真空度为~0.08MPa,提高搅拌剪切速度至5800rpm,搅拌剪切处理60秒,形成均匀的乳化物,即可制得鼠李糖乳杆菌活菌含量大于108CFU/g的沙拉酱制品。
把上述两种不同工艺所制备的沙拉酱每份100±2克分装于密封容器中,分别在常温下(20~24℃)和冷藏下(4~7℃)贮存,对比其在贮存和保温过程中的鼠李糖乳杆菌活菌数变化。
另外,取上述两种不同工艺所制备的沙拉酱每份50±1克置于玻璃皿上,在70±2℃、80±2℃和90±2℃条件下分别加热30min、60min,对比其加热处理后的鼠李糖乳杆菌活菌数变化。
(1)在常温下(20~24℃)和冷藏下(4~7℃)贮存条件下保温的鼠李糖乳杆菌活菌数变化对比,如下表所示。
上表的试验结果显示,在常温下贮存3个月,一步乳化法所制备的沙拉酱中鼠李糖乳杆菌活菌数下降超过三个数量级,相对应的三步乳化法所制备的沙拉酱中鼠李糖乳杆菌活菌数下降不到一个数量级;在常温下贮存6个月,一步乳化法所制备的沙拉酱中鼠李糖乳杆菌活菌数下降接近六个数量级,而对应的三步乳化法所制备的沙拉酱中鼠李糖乳杆菌活菌数下降仅为一个数量级左右。在冷藏下贮存,一步乳化法所制备的沙拉酱中鼠李糖乳杆菌活菌数下降幅度有所减缓,在贮存6个月,其下降幅度不到三个数量级,在贮存12个月的下降幅度则为四个数量左右;但是,与之对应比较,三步乳化法所制备的沙拉酱中鼠李糖乳杆菌的活菌数在贮存6个月之时,大约减少50%左右,而在贮存12个月时,活菌数的下降幅度不到一个数量级。从上述结果可知,不管在常温贮存6个月还是冷藏贮存12个月,一步乳化法制备的沙拉酱中鼠李糖乳杆菌活菌数均是远低于1×106CFU/g,而三步乳化法制备的沙拉酱中鼠李糖乳杆菌活菌数则均是远高于1×106CFU/g。
(2)在70±2℃、80±2℃和90±2℃条件下分别加热30min、60min的鼠李糖乳杆菌活菌数变化对比,如下表所示。
上表的实验结果显示,在各个加热温度下,三步乳化法所制备沙拉酱中的鼠李糖乳杆菌的耐热性都是明显优于一步乳化法,而且两者的耐热差异很大,特别是在加热温度高于80℃的情况下,一步乳化法所制备沙拉酱中的鼠李糖乳杆菌死亡速度很快,在加热60min时,未检出活菌数,而对应三步乳化法所制备沙拉酱中的鼠李糖乳杆菌的活菌数尚可检测数超过三个数量级。
如上所述,本发明将鼠李糖乳杆菌、大豆油和大豆磷脂按照一定比例高速剪切混合均匀,制得鼠李糖乳杆菌活菌油;然后该活菌油先后与预先准备好的水相、油相和酸液(有机酸)等物料混合并依次进行三步真空乳化处理,进而制得含有鼠李糖乳杆菌的沙拉酱。
本发明制得的沙拉酱制品,经过三步真空乳化处理,鼠李糖乳杆菌不但为大豆油与大豆磷脂的混合物所包裹,而且也被第一、二步真空乳化所形成的水相层和油相层所包围,最终使得鼠李糖乳杆菌表面形成三层保护(油脂~水相~油脂),大大降低氢离子对鼠李糖乳杆菌的攻击作用,亦可使其耐温性得到提高,在常温下(20~24℃)贮存的活性得到有效保护;在刚制备的沙拉酱中的鼠李糖乳杆菌活菌数高于1×108CFU/g,经过六个月的常温(20~24℃)保存或一年的冷藏(4~7℃)保存,沙拉酱中的鼠李糖乳杆菌活菌数下降幅度不超过一个数量级,可确保沙拉酱在保存期内的鼠李糖乳杆菌活菌数高于1×107CFU/g。
本发明的实施方式并不受上述实施例的限制,其他任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化,均应为等效的置换方式,都包含在本发明的保护范围之内。
Claims (2)
1.一种含有鼠李糖乳杆菌活菌的沙拉酱制备方法,其特征在于,包括如下步骤:
将鼠李糖乳杆菌、大豆油和大豆磷脂剪切混合均匀,制得鼠李糖乳杆菌活菌油;然后该活菌油先后与预先准备好的水相、油相和酸液物料混合并依次进行三步真空乳化处理,进而制得鼠李糖乳杆菌活菌含量大于108CFU/g的沙拉酱;
所述鼠李糖乳杆菌活菌油,是由鼠李糖乳杆菌、大豆油和大豆磷脂成分所组成,先将大豆油、大豆磷脂搅拌混合均匀,然后搅拌加入鼠李糖乳杆菌,再经剪切速度介于20000~25000rpm范围内的高速剪切处理30~300秒所制得;鼠李糖乳杆菌活菌数大于2×109CFU/g;其中,大豆油、大豆磷脂和鼠李糖乳杆菌的重量百分比为:
大豆油 80~84wt%;
大豆磷脂 15~19wt%;
鼠李糖乳杆菌 1wt%;
所述水相是由去离子水、冰蛋液、浓缩牛乳蛋白、酪蛋白酸钠、糖、食盐组成,并在室温下搅拌混合均匀,各组分所占比例如下:
所述油相是由大豆油、预糊化变性淀粉、黄原胶组成,并在室温下搅拌混合均匀,各组分所占比例如下:
大豆油 77~85wt%;
预糊化变性淀粉 14~21wt%;
黄原胶 1~2wt%;
所述酸液是由食醋、柠檬酸、苹果酸在室温下搅拌混合溶解而成,各组分所占比例如下:
食醋 88~97wt%;
柠檬酸 2~8wt%;
苹果酸 1~4wt%;
所述进行三步真空乳化处理中,第一步真空乳化处理过程为:
先将水相物料总量的15wt%抽进真空搅拌罐中,然后在搅拌状态下真空吸入鼠李糖乳杆菌活菌油,进料完毕后,继续抽真空至罐内真空度介于-0.08~-0.09MPa之间,提高搅拌剪切速度至2900~5800rpm,搅拌剪切处理45~90秒,形成均匀的乳化物;
所述进行三步真空乳化处理中,第二步真空乳化处理过程为:
在第一步真空乳化处理完成后保持真空度,在搅拌状态下真空吸入油相物料,而后提高搅拌剪切速度至2900~5800rpm,搅拌剪切处理60~120秒,形成均匀的乳化物;
所述进行三步真空乳化处理中,第三步真空乳化处理过程为:
在第二步真空乳化处理完成后保持真空度,在搅拌状态下真空吸入剩余的85wt%水相物料,待水相物料加完后,继续吸入酸液,而后提高搅拌剪切速度至2900~5800rpm,搅拌剪切处理60~120秒,形成均匀的乳化物,即可制得鼠李糖乳杆菌活菌含量大于108CFU/g的沙拉酱制品;
所述糖为白砂糖、果葡糖浆或者麦芽糖浆。
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