CN113693205A - 一种健康风味豆乳配方及其生产工艺 - Google Patents
一种健康风味豆乳配方及其生产工艺 Download PDFInfo
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- CN113693205A CN113693205A CN202010384302.9A CN202010384302A CN113693205A CN 113693205 A CN113693205 A CN 113693205A CN 202010384302 A CN202010384302 A CN 202010384302A CN 113693205 A CN113693205 A CN 113693205A
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- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
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- 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
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Abstract
本发明公开了一种健康风味豆乳配方及其生产工艺,属于植物蛋白加工技术领域。本发明所述配方包括大豆、大豆蛋白粉、木糖醇、蔗糖、微晶纤维素、低聚异麦芽糖、菊粉和发酵剂,每1L的份量中由以下组分的原料制备而成:豆乳0.9‑1.0L,蔗糖0g或8‑12g或38‑42g,木糖醇0g或38‑42g,发酵剂40mL,微晶纤维素或低聚异麦芽糖或菊粉0g或0.18‑0.22g,所述发酵剂为植物乳酸杆菌经活化后制得,所述植物乳酸杆菌(Lactobacillu paraplantarum JMLPS‑1)为保藏号CCTCC NO:M2016256。本发明所述生产工艺包括将所述植物乳杆菌活化后制得发酵剂,将发酵剂以4%接种量接种到调配后经过均质、灭菌的豆乳中,37℃恒温发酵至pH5.6终止发酵,经后熟制得健康风味豆乳。本发明制得的健康风味豆乳风味好,产品稳定性高,无豆腥味、泡菜味等异味,益生作用明显,其低热量的特性符合现代人的轻食观念,且配方和工艺有利于健康风味豆乳商业化、市场化和工业化的发展。
Description
技术领域
本发明涉及植物蛋白加工技术领域,具体涉及植物蛋白发酵的健康风味豆乳配方及其生产工艺。
背景技术
本发明的健康风味豆乳是以大豆为原料,通过泡豆、磨浆、过滤、调配、均质、灭菌、乳酸菌发酵等工序制成的植物蛋白益生饮品。大豆是重要的植物性蛋白资源,其蛋白质的氨基酸组成接近人体所需的氨基酸比值;大豆中的不饱和脂肪酸、卵磷脂可以促进幼儿大脑发育,提高大脑工作效率,其中卵磷脂还能降低血脂及胆固醇,有助于防治冠心病、高血压、动脉粥样硬化等疾病。此外,大豆含有多种维生素和矿物质,具有补钙、治疗糖尿病和缺铁性贫血等功效;大豆异黄酮类化合物对乳腺癌、***癌等癌症也具有良好的防治效果。但大豆含有的胰蛋白酶抑制因子、植酸等物质降低了营养物质在体内的吸收率,也会引起胀气等不良现象。采取乳酸菌发酵工艺,对于解决上述不利影响具有很好的可操控性。目前,发酵风味酸豆乳的菌种主要采用酸奶生产菌株通过驯化而来,如嗜热链球菌和保加利亚乳酸杆菌。但其生产出的风味酸豆乳质量不佳,尤其是感官性状,具有不适的“泡菜味”,且缺乏具有完全自主知识产权的发酵剂也大大限制了我国酸豆乳的规模化生产。
本发明利用具有完全自主产权的植物乳酸杆菌(Lactobacillu paraplantarumJMLPS-1)发酵豆乳,改善了产品的风味和稳定性,无豆腥味、泡菜味等异味,益生作用明显;在豆乳发酵基质中加入木糖醇替代蔗糖调节口感,在不改变产品风味的前提下,其低热量的特性更加符合现代人的轻食观念,满足消费者对低热量产品的需求;添加低聚糖益生元(菊粉、低聚异麦芽糖、微晶纤维素),丰富了豆乳的功能价值,对产品的质构也具有一定的提高作用。本发明提供的配方和工艺有利于健康风味豆乳商业化、市场化和工业化的发展。
发明内容
发明目的:本发明提供健康风味豆乳的配方及其工艺。
技术方案:本发明所述配方包括大豆、大豆蛋白粉、木糖醇、蔗糖、微晶纤维素、低聚异麦芽糖、菊粉和发酵剂,每1L的份量中由以下组分的原料制备而成:
(1)豆乳0.9-1.0L,蔗糖38-42g,发酵剂40mL;
(2)豆乳0.9-1.0L,木糖醇38-42g,发酵剂40mL;
(3)豆乳0.9-1.0L,木糖醇38-42g,蔗糖8-12g,发酵剂40mL;
(4)豆乳0.9-1.0L,蔗糖38-42g,发酵剂40mL,微晶纤维素0.18-0.22g,低聚异麦芽糖0.18-0.22g,菊粉0.18-0.22g;
(5)豆乳0.9-1.0L,木糖醇38-42g,发酵剂40mL,微晶纤维素0.18-0.22g,低聚异麦芽糖0.18-0.22 g,菊粉0.18-0.22g;
(6)豆乳0.9-1.0L,木糖醇38-42g,蔗糖8-12g,发酵剂40mL,微晶纤维素0.18-0.22g,低聚异麦芽糖0.18-0.22g,菊粉0.18-0.22g;
(7)豆乳0.9-1.0L,蔗糖38-42g,发酵剂40mL,微晶纤维素或低聚异麦芽糖或菊粉0.18-0.22g;
(8)豆乳0.9-1.0L,蔗糖38-42g,发酵剂40mL,微晶纤维素、低聚异麦芽糖、菊粉中任选两种,各0.18-0.22g;
(9)豆乳0.9-1.0L,木糖醇38-42g,发酵剂40mL,微晶纤维素或低聚异麦芽糖或菊粉0.18-0.22g;
(10)豆乳0.9-1.0L,木糖醇38-42g,发酵剂40mL,微晶纤维素、低聚异麦芽糖、菊粉中任选两种,各0.18-0.22g;
(11)豆乳0.9-1.0L,木糖醇38-42g,蔗糖8-12g,发酵剂40mL,微晶纤维素或低聚异麦芽糖或菊粉0.18-0.22g;
(12)豆乳0.9-1.0L,木糖醇38-42g,蔗糖8-12g,发酵剂40mL,微晶纤维素、低聚异麦芽糖、菊粉中任选两种,各0.18-0.22g。
所述豆乳为大豆经过泡豆、清洗、磨浆、过滤后制得。具体步骤为:挑选籽粒饱满无霉变的大豆,以豆水比1∶3的比例常温浸泡6-8h,清洗后按豆水比1∶6磨浆2次,过滤后将得到的豆乳与大豆蛋白粉混匀制得固形物含量为(Brix)7.0-8.0%的豆乳。
所述发酵剂为植物乳酸杆菌经活化后制得。具体步骤为:将保藏的植物乳酸杆菌在37℃下的MRS培养基中进行2次活化,时间分别为24h、12h。再经洗菌、离心后用与液体培养基相同体积的生理盐水稀释制得发酵剂。
所述植物乳酸杆菌(Lactobacillu paraplantarum JMLPS-1)已于2016年5月10日在中国典型培养物保藏中心保藏(地址:武汉市武汉大学,邮编430072),保藏号CCTCC NO:M2016256。此为植物源的益生菌菌种,在豆乳中生长速度快,活力和抗逆性强。
所述植物乳酸杆菌为乳杆菌属(Lactobacillus),在MRS培养基上,该菌种的菌落呈圆形、透明、边缘齐整、直径0.5-1mm、表面湿润凸起、较粘稠,细胞形态是短杆、较细、单个、革兰氏阳性菌。
所述MRS培养基配制如下:蛋白胨10g,牛肉膏10g,酵母提取物5g,K2HPO4 2g,柠檬酸二铵2 g,乙酸钠5g,葡萄糖20g,吐温(80)0.001L,MgSO4·7H2O 0.58g,MnSO4·4H2O0.25g,蒸馏水1L, pH 6.2-6.4,121℃灭菌20min。
对于用植物乳酸杆菌生产健康风味豆乳的工艺,该工艺包括:将所述植物乳杆菌活化后制得发酵剂,将发酵剂按4%接种量接种到调配后的豆乳中,37℃恒温发酵至pH 5.6终止,经冰水迅速降温后,立即转入4℃低温后熟,时间为12-24h,制得健康风味酸豆乳。
所述调配后的豆乳为大豆经过泡豆、清洗、磨浆、过滤、调配、均质、灭菌后制得。具体步骤为:挑选籽粒饱满无霉变的大豆,以豆水比1∶3的比例常温浸泡6-8h,清洗后按豆水比1∶6磨浆2次,过滤后将得到的豆乳与大豆蛋白粉混匀制得固形物含量为(Brix)7.0-8.0%的豆乳,再加入配方,搅拌至物料分散均匀,5MPa高压均质2min,在95-100℃条件下热处理灭菌15min,制得所述调配后的豆乳。
利用本方法接种植物乳酸杆菌得到健康风味豆乳可在4℃环境条件下保质14-21d。
有益效果:
1、利用具有完全自主产权的植物乳酸杆菌作为低热量风味豆乳的发酵剂,发酵5-6h即可进入后熟阶段,发酵效果好,产品稳定性高,所得产品质构细腻,风味口感好,酸度适中,无豆腥味、泡菜味等异味,食用安全,益生作用明显。
2、本发明利用豆乳作为基础,植物源蛋白作为蛋白来源,植物源菌株作为发酵菌株,木糖醇替代部分蔗糖调节口感制备出的健康风味豆乳符合现代人的轻食观念,脂肪含量低,不含胆固醇且热量低,更加迎合居民饮食大健康趋势。
3、本发明利用木糖醇替代部分蔗糖调节口感,增加低热量豆乳的独特风味,口感清爽酸甜,易于消费者接受。同时,用于调节口感而加入的木糖醇也具有稳定血糖、提高肝功能、防止龋齿等功效。
4、本发明在健康风味豆乳中加入的低聚糖益生元除具有增强产品保水功能性、增强产品稳定性外还具有诸多功效。微晶纤维素是功能性食用纤维,具有促进肠胃蠕动、吸附脂肪、减低产品热量的作用;低聚异麦芽糖作为双歧因子能够促进食物消化吸收、维持肠道正常功能、改善腹泻与便秘、提高机体免疫力、抑制病原菌和腐败菌、减少肠道致癌物等;菊粉作为纯天然水溶性膳食纤维,具有通便秘促消化、排毒养颜、降血脂降血糖、减肥、保护肝功能等多重功能,还能提高人体免疫力,促进钙镁等矿物质吸收。
5、本发明具有完全自主产权的植物乳酸杆菌作为发酵剂,不受制于酸奶发酵菌株产权的制约,有利于健康风味酸豆乳在我国的规模化生产。本发明提供的制备工艺对于拥有基础大型设备的企业十分有益,其简单易操作的工艺流程也有利于工业化生产,为健康风味豆乳推向市场提供基础。
附图说明
附图为本发明健康风味豆乳工艺流程图。
具体实施方式
实施例1
将保藏的植物乳酸杆菌(Lactobacillu paraplantarum JMLPS-1)接种到MRS培养基中,在37℃条件下活化两次,时间分别为24h、12h,再经洗菌、离心后用与液体培养基相同体积的生理盐水稀释制得40mL 发酵剂。挑选籽粒饱满无霉变的大豆150g,以豆水比1∶3的比例常温浸泡6h,清洗后按豆水比1∶6磨浆2 次,经100目筛过滤豆渣后制得豆乳,添加大豆蛋白粉混匀制得固形物含量为(Brix)7.5%的豆乳。取标准豆乳1L分装至0.1L包装容器中,以配方(2)为例,向每个0.1L豆乳中依次添加4g木糖醇,搅拌至物料分散均匀,5MPa高压均质2min,在100℃条件下热处理灭菌15min制得调配后的豆乳。将发酵剂按4%接种量接种到冷却至37℃调配后的豆乳中,37℃恒温发酵5h,至pH 5.6终止发酵。后熟阶段先经冰水迅速降温后,立即转入4℃低温后熟,时间为16h,制得健康风味豆乳。
该条件下生产的健康风味豆乳活菌数大于1.4×109CFU/mL,滴定酸度28°T,风味质构较佳,无异味,在4℃条件下保质期为21d。
其中发酵剂所用的植物乳酸杆菌为(Lactobacillu paraplantarum JMLPS-1)保藏号CCTCC NO: M2016256。
实施例2
将保藏的植物乳酸杆菌(Lactobacillu paraplantarum JMLPS-1)接种到MRS培养基中,在37℃条件下活化两次,时间分别为24h、12h,再经洗菌、离心后用与液体培养基相同体积的生理盐水稀释制得40mL 发酵剂。挑选籽粒饱满无霉变的大豆150g,以豆水比1∶3的比例常温浸泡6h,清洗后按豆水比1∶6磨浆2 次,经100目筛过滤豆渣后制得豆乳,添加大豆蛋白粉混匀制得固形物含量为(Brix)7.5%的豆乳。取标准豆乳1L分装至0.1L包装容器中,以配方(6)为例,向每个0.1L豆乳中依次添加4g木糖醇,1g蔗糖,0.02g微晶纤维素,0.02g低聚异麦芽糖,0.02g菊粉,搅拌至物料分散均匀,5MPa高压均质2min,在100℃条件下热处理灭菌15min制得调配后的豆乳。将发酵剂按4%接种量接种到冷却至37℃调配后的豆乳中,37℃恒温发酵6h,至pH 5.6终止发酵。后熟阶段先经冰水迅速降温后,立即转入4℃低温后熟,时间为18h,制得健康风味豆乳。
该条件下生产的健康风味豆乳活菌数大于1.0×109CFU/mL,滴定酸度24°T,风味质构较佳,无异味,在4℃条件下保质期为18d。
其中发酵剂所用的植物乳酸杆菌为(Lactobacillu paraplantarum JMLPS-1)保藏号CCTCC NO: M2016256。
以上详细说明了本发明的实施方式,但这只是为了便于理解而举的实例,不应被视为是对本发明范围的限制。同样,任何所属技术领域的技术人员均可根据本发明的技术方案及其较佳实施例的描述,做出各种可能的等同改变或替换,但所有这些改变或替换都应属于本发明的权利要求的保护范围。
Claims (6)
1.健康风味豆乳配方包括大豆、大豆蛋白粉、木糖醇、蔗糖、微晶纤维素、低聚异麦芽糖、菊粉和发酵剂,每1L的份量中由以下组分的原料制备而成:
(1)豆乳0.9-1.0L,蔗糖38-42g,发酵剂40mL,
(2)豆乳0.9-1.0L,木糖醇38-42g,发酵剂40mL,
(3)豆乳0.9-1.0L,木糖醇38-42g,蔗糖8-12g,发酵剂40mL,
(4)豆乳0.9-1.0L,蔗糖38-42g,发酵剂40mL,微晶纤维素0.18-0.22g,低聚异麦芽糖0.18-0.22g,菊粉0.18-0.22g,
(5)豆乳0.9-1.0L,木糖醇38-42g,发酵剂40mL,微晶纤维素0.18-0.22g,低聚异麦芽糖0.18-0.22g,菊粉0.18-0.22g,
(6)豆乳0.9-1.0L,木糖醇38-42g,蔗糖8-12g,发酵剂40mL,微晶纤维素0.18-0.22g,低聚异麦芽糖0.18-0.22g,菊粉0.18-0.22g,
(7)豆乳0.9-1.0L,蔗糖38-42g,发酵剂40mL,微晶纤维素或低聚异麦芽糖或菊粉0.18-0.22g,
(8)豆乳0.9-1.0L,蔗糖38-42g,发酵剂40mL,微晶纤维素、低聚异麦芽糖、菊粉中任选两种,各0.18-0.22g,
(9)豆乳0.9-1.0L,木糖醇38-42g,发酵剂40mL,微晶纤维素或低聚异麦芽糖或菊粉0.18-0.22g,
(10)豆乳0.9-1.0L,木糖醇38-42g,发酵剂40mL,微晶纤维素、低聚异麦芽糖、菊粉中任选两种,各0.18-0.22g,
(11)豆乳0.9-1.0L,木糖醇38-42g,蔗糖8-12g,发酵剂40mL,微晶纤维素或低聚异麦芽糖或菊粉0.18-0.22g,
(12)豆乳0.9-1.0L,木糖醇38-42g,蔗糖8-12g,发酵剂40mL,微晶纤维素、低聚异麦芽糖、菊粉中任选两种,各0.18-0.22g。
2.根据权利要求1所述的健康风味豆乳配方,其特征在于:所述豆乳为大豆经过泡豆、清洗、磨浆、过滤后制得。
3.根据权利要求1所述的健康风味豆乳配方,其特征在于:所述发酵剂为植物乳酸杆菌经活化后制得。
4.根据权利要求3所述植物乳酸杆菌,其特征在于:所述植物乳酸杆菌(Lactobacilluparaplantarum JMLPS-1)已于2016年5月10日在中国典型培养物保藏中心保藏,保藏号CCTCC NO:M2016256。
5.健康风味豆乳生产工艺包括将所述植物乳杆菌活化后制得发酵剂,将发酵剂以4%接种量接种到调配后的豆乳中,37℃恒温发酵至pH5.6终止发酵,经低温后熟制得健康风味酸豆乳。
6.所述调配后的豆乳为大豆经过泡豆、清洗、磨浆、过滤、调配、均质、灭菌后制得。
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