CN115474631A - 一种奇亚籽植物基酸奶块及其制作方法 - Google Patents
一种奇亚籽植物基酸奶块及其制作方法 Download PDFInfo
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- CN115474631A CN115474631A CN202211138258.9A CN202211138258A CN115474631A CN 115474631 A CN115474631 A CN 115474631A CN 202211138258 A CN202211138258 A CN 202211138258A CN 115474631 A CN115474631 A CN 115474631A
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- parts
- chia seed
- powder
- lactobacillus
- yogurt
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Abstract
本发明公开了一种奇亚籽植物基酸奶块及其制作方法，属于乳制品制备技术领域。本发明的奇亚籽植物基酸奶块，所述酸奶块包括以下重量份原料：奇亚籽粉末20～30份，奇亚籽颗粒40～50份，乳粉80～120份，菌粉1～3份，植物油4～8份，白巧克力20～40份。本发明通过将奇亚籽融合到酸奶块中，使其口感更加丰富，并赋予其脆度，同时赋予酸奶块多种抗氧化活性物质，使得本产品兼具营养和功能性；另外，白巧克力融入酸奶块配方，使其在酥脆的口感之上，更有多重的味觉层次。
Description
技术领域
本发明涉及一种奇亚籽植物基酸奶块及其制作方法，属于乳制品制备技术领域。
背景技术
奇亚籽是芡欧鼠尾草(Silva hispanica L.)的种子，具有约五千年的食用历史，且营养丰富，被誉为“超级食品”。奇亚籽中蛋白质占15％-25％，碳水化合物占26％-41％，脂肪占30％-33％，其中多不饱和脂肪酸高达80％-86％，且ω-6:ω-3系列的多不饱和脂肪酸之比约为1:3，奇亚籽也是目前已知含α-亚麻酸最高的天然食物。此外，奇亚籽的膳食纤维质量分数为26％-35％，分别是燕麦、玉米、小麦的3、9、12倍。2014年我国正式批准奇亚籽为新食品原料，标志着其在中国食品行业的应用有了合法地位。
奇亚籽除直接食用外，还被添加到饮料、饼干、面包、酸奶、蔬菜沙拉等食品中，以提高其营养价值。然而，奇亚籽的完整性一旦被破坏，就会造成部分营养流失，特别是ω-3脂肪酸，如何在不破坏奇亚籽完整性的基础上充分发挥其营养及功能特性成为了目前市面上产品的一大难题。申请号为CN202110610518.7的专利公开了一种奇亚籽夹心的珍珠及其制备方法，其外皮由木薯淀粉、水、白砂糖、调味料制成，内心则由奇亚籽、木薯淀粉、水、白砂糖制成，这种奇亚籽包心珍珠有着类似芝麻包心珍珠的口感，且增添了奇亚籽特有的清香，创意十分巧妙，但奇亚籽量添加较少，不能有效利用奇亚籽的营养成分。申请号为CN201910144041.0的专利公开了一种奇亚籽油软糖的制备方法，该软糖由细砂糖、麦芽糖、糖浆、柠檬汁、奇亚籽油制成，软糖方便携带，深受青少年儿童的喜爱，但由于奇亚籽油的添加量较高，可能会产生油腻的口感。
酸奶是一种大众喜爱的发酵乳制品，风味独特，营养丰富，其中含有的活性乳酸菌还具有保健功能。但活菌酸奶运输及保存需要低温条件，且保质期较短。冻干食品既能在未添加防腐剂的条件下保持较长的贮存时间，又能保留其原有的色、香、味和营养成分。将冷冻干燥技术应用到酸奶领域，能有效地维持酸奶中蛋白质、脂类等成分的活性状态，最大限度地保持酸奶的原有品质与保健价值，且能使产品在常温条件下运输、保存，保质期较长，具有良好发展前景。利用冷冻干燥技术制作动物基酸奶块是目前市场上最为常见的制作工艺，但动物基酸奶存在口感稠腻、层次单一、营养不全面的问题，在口感与营养方面有待提高。
发明内容
为解决上述问题，本发明提供了一种奇亚籽植物基酸奶块及其制作方法，通过将营养丰富的奇亚籽作为发酵酸奶的主料，利用其可溶性膳食纤维溶于水中，吸收大量的水而膨胀成胶状物质，即能产生饱腹感，还能赋予酸奶块以奇亚籽独特的清香味，增加酸奶块的营养价值，使得制备出的酸奶块口感酥脆，富含营养。
本发明的目的是提供一种奇亚籽植物基酸奶块，所述酸奶块包括以下重量份原料：奇亚籽粉末20～30份，奇亚籽颗粒40～50份，乳粉80～120份，菌粉1～3份，植物油4～8份，白巧克力20～40份。
在一种实施方式中，所述乳粉包括全脂乳粉、脱脂乳粉、部分脱脂乳粉、调制乳粉中的一种或多种。
在一种实施方式中，所述菌粉为酸奶发酵菌粉，所述酸奶发酵菌粉包括保加利亚乳杆菌、嗜热链球菌、德氏乳杆菌保加利亚亚种、嗜酸乳杆菌、乳双歧杆菌、德氏乳杆菌乳亚种、干酪乳杆菌、副干酪乳杆菌、瑞士乳杆菌、两歧双歧杆菌、动物双歧杆菌、乳双歧杆菌、长双歧杆菌、短双歧杆菌、青春双歧杆菌、发酵乳杆菌、鼠李糖乳杆菌、罗伊氏乳杆菌、格式乳杆菌、植物乳杆菌、乳酸乳球菌脂亚种、乳酸乳球菌双乙酰亚种、乳酸乳球菌乳酸亚种、费式丙酸杆菌谢氏亚种。
在一种实施方式中，所述奇亚籽粉末的目数为80～100目，优选为100目。
在一种实施方式中，所述植物油包括椰子油、棕榈油、葵花籽油、橄榄油中的一种或多种。
在一种实施方式中，所述酸奶块包括以下重量份原料：奇亚籽粉末30份，奇亚籽颗粒40份，乳粉100份，菌粉1份，植物油4份，白巧克力40份。
在一种实施方式中，所述酸奶块包括以下重量份原料：奇亚籽粉末20份，奇亚籽颗粒40份，乳粉80份，菌粉1份，植物油4份，白巧克力40份。
本发明的另一目的是提供一种上述所述奇亚籽植物基酸奶块的制作方法，所述方法包括如下步骤：
(1)将奇亚籽粉末和乳粉于容器中混合均匀，用开水搅拌冲泡，之后冷却至50～60℃，排气泡；再加入菌粉，搅拌均匀之后于发酵机中发酵5～8h；待发酵好的酸奶置于4℃的冰箱中，静置2～6h产香；
(2)将奇亚籽颗粒添加到步骤(1)产香后的酸奶中，搅拌至奇亚籽颗粒既不挂壁，也不下沉；然后转移到模具中，置于-20℃冷冻至酸奶块中心完全凝固，转移至-50～-60℃冻干机中冻干；
(3)将融化好的白巧克力浇淋到步骤(2)冻干好的酸奶块上，冻干、凝固，即得植物基酸奶块。
在一种实施方式中，步骤(1)所述产香时间为2～4h，优选为4h。
在一种实施方式中，步骤(3)所述冻干的温度为-20～-30℃。
本发明的有益效果：
(1)本发明制备的植物基冻干酸奶块，富含膳食纤维、高品质的蛋白质、钙、铁以及十余种抗氧化物，较传统酸奶块更具营养价值，所含蛋白质是传统酸奶块的2-2.5倍。
(2)本产品使用冻干方法，创新性地将奇亚籽融合到酸奶块中，使其口感更加丰富，并赋予其脆度；此外，将白巧克力融入酸奶块配方，使其在酥脆的口感之上，更有多重的味觉层次；另外，原料中的奇亚籽富含蛋白质和ω-3多不饱和脂肪酸，且具有多种抗氧化活性物质，使得本产品兼具营养和功能性。采用冻干工艺降低产品的含水量，有效地抑制了乳制品中微生物生长，配合后期的真空包装，能够有效延长货架期。
附图说明
图1为本发明实施例1和对比例1制备的酸奶发酵样品图；左侧图为实施例1，右侧图为对比例1。
具体实施方式
以下对本发明的优选实施例进行说明，应当理解实施例是为了更好地解释本发明，不用于限制本发明。
1.本发明中营养成分的测定
蛋白质参考《GB 5009.5-2016食品中蛋白质的测定》、脂肪参考《GB 5009.6-2016食品中脂肪的测定》、碳水化合物参考《GB 5009.8-2016食品中果糖、葡萄糖、蔗糖、麦芽糖、乳糖的测定》、钠参考《GB 5009.91-2017食品中钾、钠的测定》。
2.微生物菌落数的测定
大肠菌群参考《GB 4789.3-2016食品微生物学检验大肠菌群计数》、沙门氏菌参考《GB 4789.4-2016食品微生物学检验沙门氏菌检验》、金黄色葡萄球菌参考《GB 4789.10-2016食品微生物学检验金黄色葡萄球菌检验》、霉菌参考《GB 4789.15-2016食品微生物学检验霉菌和酵母计数》。
实施例中涉及乳粉为蒙牛全脂甜奶粉，购自内蒙古欧世蒙牛乳制品有限责任公司；
混合菌粉为酸奶发酵粉(30菌)，购自北京川秀国际贸易有限公司：主要配料：麦芽糊精，YF-L812(保加利亚乳杆菌、嗜热链球菌)，G025a(德氏乳杆菌保加利亚亚种、嗜热链球菌、嗜酸乳杆菌、乳双歧杆菌)，YO32.22(嗜热链球菌、德氏乳杆菌保加利亚亚种、德氏乳杆菌乳亚种、干酪乳杆菌、副干酪乳杆菌、嗜酸乳杆菌、瑞士乳杆菌、两歧双歧杆菌、动物双歧杆菌、乳双歧杆菌、长双歧杆菌、短双歧杆菌、青春双歧杆菌、发酵乳杆菌、鼠李糖乳杆菌、罗伊氏乳杆菌、格式乳杆菌、植物乳杆菌、乳酸乳球菌脂亚种、乳酸乳球菌双乙酰亚种、乳酸乳球菌乳酸亚种、费式丙酸杆菌谢氏亚种)，乳双歧杆菌BB-12，嗜酸乳杆菌HN001。
实施例1
一种植物基冻干酸奶块，包括以下组分：70份奇亚籽颗粒、100份乳粉、1份混合菌粉、4份椰子油、40份白巧克力。
具体制备方法，包括如下步骤：
1份以1g重量计；取30g奇亚籽颗粒，用超微粉碎机将其打碎，过100目筛，得到细度均一的粉末；然后将奇亚籽粉末和100g全脂甜乳粉于预先灭菌后的保鲜盒进行混合，用80ml开水搅拌冲泡，之后冷却至50℃，对保鲜盒进行摔打以排除其中大气泡；再向保鲜盒中加入1g混合菌粉，搅拌使之均匀分散于混合液中，之后于发酵机中发酵5h。将发酵好的酸奶转移到4℃的冰箱中，静置4h，待混合菌粉产香(见图1)；
向上述产香后的酸奶中添加40g奇亚籽颗粒，用搅拌机进行搅拌，至奇亚籽既不挂壁，也不下沉；转移到2cm*2cm*2cm的方形模具中，置于-20℃的冰箱中冷冻过夜，至立方体中心完全凝固；然后转移至冻干机中，-50℃冻干48h，备用；
向200ml玻璃杯内壁刷入4g椰子油，放入40g白巧克力，然后将玻璃杯放入60℃热水浴中融化；将融化好的白巧克力浇淋在冻干好的植物基酸奶块上，并立刻转移到-20℃的冰箱中，待白巧克力凝固，即得植物基冻干酸奶块，然后用真空机对产品进行真空包装。
本实施例制备的植物基冻干酸奶块的蛋白质含量约为市面上常见酸奶的4倍，脂肪含量约为1.5倍；并且符合《GB 29921-2013食品安全国家标准食品中致病菌限量》。
表1为实施例1制备的奇亚籽配方植物基酸奶块的营养成分表
表2奇亚籽配方植物基酸奶块的卫生指标
对比例1酸奶制备过程优化
取30g奇亚籽颗粒，用超微粉碎机将其打碎；然后将打碎后的奇亚籽粉和100g乳粉于预先灭菌后的保鲜盒进行混合，用开水冲泡搅拌，之后冷却至50℃，对保鲜盒进行摔打以排除其中大气泡；再向保鲜盒中加入1g混合菌粉，搅拌使之均匀分散于混合液中，于发酵机中发酵5h。将发酵好的酸奶转移到4℃的冰箱中，静置4h，使混合菌粉产香。
表3实施例1和对比例1中酸奶形态特征
对比例2在酸奶发酵阶段中酸奶产香时间优化
取30g奇亚籽颗粒，用超微粉碎机将其打碎，过100目筛，得到细度均一的粉末；然后将奇亚籽粉末和100g乳粉于预先灭菌后的保鲜盒进行混合，用开水冲泡搅拌，之后冷却至50-60℃，对保鲜盒进行摔打以排除其中大气泡；再向保鲜盒中加入1g混合菌粉，搅拌使之均匀分散于混合液中，于发酵机中发酵5h。将发酵好的酸奶转移到4℃的冰箱中，改变产香时间，结果如表4所示。
表4不同时间产香时间酸奶风味
产香实验表明，奇亚籽风味物质与酸奶风味物质可在4h达到平衡。
对比例3在酸奶发酵阶段中乳粉和奇亚籽粉末的比例优化
植物基酸奶的制备方法同实施例1，区别仅在于，在酸奶发酵阶段中乳粉和奇亚籽粉末的添加量配比不同，具体见表5。
表5不同比例的乳粉和奇亚籽粉末
表6不同比例的乳粉和奇亚籽粉末制备的酸奶口感
由表6数据可知，奇亚籽粉末：奶粉比例为2:8最合适，制备出的酸奶奇亚籽清香味明显且没有遮掩酸奶味道，酸奶凝固品质较好。
对比例4
按照实施例1进行酸奶块的制备，将发酵好的酸奶添加量固定为30g，改变奇亚籽颗粒的添加量，将混合物用搅拌机进行搅拌，至奇亚籽颗粒既不挂壁，也不下沉；转移到2cm*2cm*2cm的方形模具中，置于-20℃的冰箱中冷冻过夜，至立方体中心完全凝固；然后转移至冻干机中，-50℃冻干48h，进行感官评定，结果见表7：
表7不同比例的奇亚籽颗粒和酸奶形成的酸奶块品质
由上表可知，奇亚籽颗粒：酸奶的原料比为1:5时为最合适的比例，制备出的酸奶块表面完整，质地比较脆。
虽然本发明已以较佳实施例公开如上，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，都可做各种的改动与修饰，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)
1.一种奇亚籽植物基酸奶块，其特征在于，所述酸奶块包括以下重量份原料：奇亚籽粉末20～30份，奇亚籽颗粒40～50份，乳粉80～120份，菌粉1～3份，植物油4～8份，白巧克力20～40份；所述奇亚籽粉末是由奇亚籽颗粒粉碎研磨而成。
2.根据权利要求1所述的奇亚籽植物基酸奶块，其特征在于，所述奇亚籽粉末的目数为80～100目。
3.根据权利要求1所述的奇亚籽植物基酸奶块，其特征在于，所述酸奶块包括以下重量份原料：奇亚籽粉末30份，奇亚籽颗粒40份，乳粉100份，菌粉1份，植物油4份，白巧克力40份。
4.根据权利要求1所述的奇亚籽植物基酸奶块，其特征在于，所述酸奶块包括以下重量份原料：奇亚籽粉末20份，奇亚籽颗粒40份，乳粉80份，菌粉1份，植物油4份，白巧克力40份。
5.根据权利要求1所述的奇亚籽植物基酸奶块，其特征在于，所述植物油包括椰子油、棕榈油、葵花籽油、橄榄油中的一种或多种。
6.根据权利要求1所述的奇亚籽植物基酸奶块，其特征在于，所述乳粉包括全脂乳粉、脱脂乳粉、部分脱脂乳粉、调制乳粉中的一种或多种。
7.根据权利要求1所述的奇亚籽植物基酸奶块，其特征在于，所述菌粉为酸奶发酵菌粉，酸奶发酵菌粉包括保加利亚乳杆菌、嗜热链球菌、德氏乳杆菌保加利亚亚种、嗜酸乳杆菌、乳双歧杆菌、德氏乳杆菌乳亚种、干酪乳杆菌、副干酪乳杆菌、瑞士乳杆菌、两歧双歧杆菌、动物双歧杆菌、乳双歧杆菌、长双歧杆菌、短双歧杆菌、青春双歧杆菌、发酵乳杆菌、鼠李糖乳杆菌、罗伊氏乳杆菌、格式乳杆菌、植物乳杆菌、乳酸乳球菌脂亚种、乳酸乳球菌双乙酰亚种、乳酸乳球菌乳酸亚种、费式丙酸杆菌谢氏亚种。
8.由权利要求1～7任一项所述的奇亚籽植物基酸奶块制作方法，其特征在于，其特征在于，所述方法包括如下步骤：(1)将奇亚籽粉末和乳粉于容器中混合均匀，用开水搅拌冲泡，之后冷却至50～60℃，排气泡；再加入菌粉，搅拌均匀之后于发酵机中发酵5～8h；待发酵好的酸奶置于4℃的冰箱中，静置2～6h产香；
(2)将奇亚籽颗粒添加到步骤(1)产香后的酸奶中，搅拌至奇亚籽颗粒既不挂壁，也不下沉；然后转移到模具中，置于-20℃冷冻至酸奶块中心完全凝固，转移至-50～-60℃冻干机中冻干；
(3)将融化好的白巧克力浇淋到步骤(2)冻干好的酸奶块上，冻干、凝固，即得植物基酸奶块。
9.根据权利要求9所述的方法，其特征在于，步骤(1)所述产香时间为2～4h。
10.根据权利要求9所述的方法，其特征在于，步骤(3)所述冻干的温度为-20～-30℃。
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