阅读说明：本技术 一种富硒玉米乳酸菌饮料其制备方法 (Selenium-rich corn lactobacillus beverage and preparation method thereof ) 是由 于上富 田慧青 张林松 程学稳 黄永 崔红亮 于 2020-06-09 设计创作，主要内容包括：一种富硒玉米乳酸菌饮料,按照重量份数,所述富硒玉米乳酸菌饮料由以下原料组成：脱脂乳粉120-140份、葡萄糖50-70份、玉米蛋白8-12份、白砂糖110-130份、可溶性大豆多糖2-4份和香精0.1-0.3份。本发明所述的一种富硒玉米乳酸菌饮料,在乳酸菌饮料中添加富含硒元素的玉米蛋白,一方面扩宽了当面玉米的应用范围,增加了玉米的附加值,另一方面,其与乳酸菌饮料复合,丰富了乳酸菌饮料的口感与营养价值,且与传统的乳酸菌饮料相比,口感更具特色,口味清爽独特。(The selenium-enriched corn lactobacillus beverage comprises the following raw materials in parts by weight: 120-140 parts of skim milk powder, 50-70 parts of glucose, 8-12 parts of corn protein, 110-130 parts of white granulated sugar, 2-4 parts of soluble soybean polysaccharide and 0.1-0.3 part of essence. According to the selenium-rich corn lactobacillus beverage, the corn protein rich in selenium is added into the lactobacillus beverage, so that the application range of the corn in the same plane is widened, the additional value of the corn is increased, the lactobacillus beverage is compounded with the lactobacillus beverage, the mouthfeel and the nutritional value of the lactobacillus beverage are enriched, and compared with the traditional lactobacillus beverage, the selenium-rich corn lactobacillus beverage has a more distinctive mouthfeel and a fresh and unique taste.)

1. The selenium-enriched corn lactobacillus beverage is characterized by comprising the following raw materials in parts by weight: 120-140 parts of skim milk powder, 50-70 parts of glucose, 8-12 parts of corn protein, 110-130 parts of white granulated sugar, 2-4 parts of soluble soybean polysaccharide and 0.1-0.3 part of essence.

2. The selenium-enriched corn lactobacillus beverage according to claim 1, wherein the preparation process of the corn protein is as follows:

1) crushing corn, extracting oil with n-hexane, and removing solvent to obtain defatted corn flour;

2) adding defatted corn flour into purified water, wherein the mass ratio of the defatted corn flour to the purified water is 1:16, slowly stirring for 2h at normal temperature, collecting supernatant after 5000r/min and 5min, filtering out precipitates, repeating the steps once, collecting supernatant again, and mixing the supernatants;

3) adding ammonium sulfate into the supernatant to saturation, standing at 4 deg.C overnight, centrifuging at 5000r/min for 5min, collecting precipitate, transferring into dialysis bag, and detecting with barium chloride whether dialysis is completed, wherein the precipitate is water soluble zein after dialysis is completed.

3. The selenium-enriched corn lactobacillus beverage of claim 1, wherein: the raw materials of the selenium-enriched corn lactobacillus beverage also comprise 20 parts of whole milk powder.

4. The selenium-enriched corn lactobacillus beverage of claim 1, wherein: the raw materials of the selenium-rich corn lactobacillus beverage also comprise 2 parts of high-ester pectin, 1 part of citric acid and 1 part of sodium citrate.

5. The method for preparing the selenium-enriched corn lactobacillus beverage as claimed in any one of claims 1 to 4, comprising the following steps:

s1, weighing the skim milk powder, glucose and zein, mixing uniformly, dissolving completely with soft water at 60 ℃, standing for 30min at 55 ℃, preheating to 65 ℃, homogenizing once under 20MPa, and fixing the volume to obtain a solution A;

s2, heating the solution A to 95 ℃, preserving heat for 2.5-3h, cooling to 37 ℃, inoculating lactobacillus paracasei, fermenting for 72h, demulsifying, cooling to 10 ℃, and passing through a homogenizer under 18MPa to obtain fermentation liquor;

s3, dissolving white granulated sugar and soluble soybean polysaccharide in soft water at about 65 ℃, sterilizing at 95 ℃/10min, and cooling to 25 ℃ to obtain a solution B;

and S4, adding the fermentation liquor into the solution B, uniformly blending, adding essence, performing constant volume with sterile water, performing homogenization for 20MPa for one time, filling, and performing cold storage to obtain the finished product.

6. The method for preparing the selenium-enriched corn lactobacillus beverage according to claim 5, wherein the method comprises the following steps: in the S1, the adding amount of the soft water is 5 times of the mass of the skim milk powder.

7. The method for preparing the selenium-enriched corn lactobacillus beverage according to claim 5, wherein the method comprises the following steps: in S2, the end point acidity of the fermentation was 220 ° T, and the end point pH was 3.70.

8. The method for preparing the selenium-enriched corn lactobacillus beverage according to claim 5, wherein the method comprises the following steps: in the S3, the adding amount of soft water is 4 times of the mass of the white granulated sugar.

Technical Field

The invention relates to the technical field of dairy products, in particular to a selenium-rich corn lactobacillus beverage and a preparation method thereof.

Background

The lactobacillus beverage is an acidic product prepared by adding water, white sugar, other raw materials, an acidity regulator, buffer salt and the like into a sour milk base material prepared by fermenting lactobacillus, wherein the protein content in the product is not lower than 0.7g/100g or 100 ml. Depending on whether or not it is sterilized, there are sterilized and non-sterilized lactic acid bacteria beverages. The products generally seek the characteristics of sweet and sour taste and fresh mouthfeel. The live bacteria type lactobacillus beverage can be used for field planting through a certain specific contained lactobacillus passing through the gastrointestinal tract of a human body to the bottom intestinal tract, so that the microecological balance of the intestinal tract of the human body is adjusted, the immunity of the human body is improved, and the like. In the sterilized lactobacillus beverage, a certain probiotic function is required, and the best approach is to achieve a certain propaganda function by adding other raw materials. Therefore, the current trend is to select materials to add some nutrients or functionality.

According to the atlas of local diseases and environmental factors of the people's republic of China, the low-selenium zone obliquely penetrates from the three provinces of northeast to the cloud plateau and accounts for 72% of the soil area of China, and 30% of the low-selenium zone is a region with serious selenium deficiency. Scientific research shows that the high and low blood selenium level is closely related to the occurrence of cancer. A great deal of research data indicates that the selenium content in food and soil in a region is directly related to the incidence of cancer, such as: the selenium content in the food and soil in the area is high, the incidence rate and the mortality rate of the cancer are low, and conversely, the incidence rate and the mortality rate of the cancer in the area are high, and the fact shows that the selenium is closely related to the occurrence of the cancer. Meanwhile, the scientific community also recognizes that selenium is the 'king of cancer resistance' in the trace elements of the human body.

Enriches the selenium resource in enriches, has the unique and independent selenium deposit which is proved in the world, the exposed area is 850 square kilometers, the selenium-rich soil, the selenium-rich spring water and the selenium-rich animal and plant resources are gathered to form a natural selenium-rich biosphere, and the selenium content of plants, animals, microorganisms and the like growing in the biosphere is obviously higher than that of the same species in other areas in the world. The selenium content in the corn in the region is high. The corn raw material is applied to the lactobacillus beverage, so that double effects can be achieved, the application range of the current corn is widened, the additional value of the corn is increased, and the variety of the lactobacillus beverage is enriched.

Disclosure of Invention

In order to solve the problems, the invention aims to provide a selenium-enriched corn lactobacillus beverage and a preparation method thereof.

The technical scheme adopted by the invention to solve the problems is as follows: the selenium-enriched corn lactobacillus beverage comprises the following raw materials in parts by weight: 120-140 parts of skim milk powder, 50-70 parts of glucose, 8-12 parts of corn protein, 110-130 parts of white granulated sugar, 2-4 parts of soluble soybean polysaccharide and 0.1-0.3 part of essence.

The preparation process of the corn protein comprises the following steps:

1) crushing corn, extracting oil with n-hexane, and removing solvent to obtain defatted corn flour;

2) adding defatted corn flour into purified water, wherein the mass ratio of the defatted corn flour to the purified water is 1:16, slowly stirring for 2h at normal temperature, collecting supernatant after 5000r/min and 5min, filtering out precipitates, repeating the steps once, collecting supernatant again, and mixing the supernatants;

3) adding ammonium sulfate into the supernatant to saturation, standing at 4 deg.C overnight, centrifuging at 5000r/min for 5min, collecting precipitate, transferring into dialysis bag, and detecting with barium chloride whether dialysis is completed, wherein the precipitate is water soluble zein after dialysis is completed.

Preferably, the raw material of the selenium-enriched corn lactobacillus beverage also comprises 20 parts of whole milk powder.

Preferably, the raw materials of the selenium-enriched corn lactobacillus beverage further comprise 2 parts of high ester pectin, 1 part of citric acid and 1 part of sodium citrate.

A preparation method of a selenium-rich corn lactobacillus beverage comprises the following steps:

s1, weighing the skim milk powder, glucose and zein, mixing uniformly, dissolving completely with soft water at 60 ℃, standing for 30min at 55 ℃, preheating to 65 ℃, homogenizing once under 20MPa, and fixing the volume to obtain a solution A;

s2, heating the solution A to 95 ℃, preserving heat for 2.5-3h, cooling to 37 ℃, inoculating lactobacillus paracasei, fermenting for 72h, demulsifying, cooling to 10 ℃, and passing through a homogenizer under 18MPa to obtain fermentation liquor;

s3, dissolving white granulated sugar and soluble soybean polysaccharide in soft water at about 65 ℃, sterilizing at 95 ℃/10min, and cooling to 25 ℃ to obtain a solution B;

and S4, adding the fermentation liquor into the solution B, uniformly blending, adding essence, performing constant volume with sterile water, performing homogenization for 20MPa for one time, filling, and performing cold storage to obtain the finished product.

In the S1, the adding amount of the soft water is 5 times of the mass of the skim milk powder.

In S2, the end point acidity of the fermentation was 220 ° T, and the end point pH was 3.70.

In the S3, the adding amount of soft water is 4 times of the mass of the white granulated sugar.

In the present invention, the corn material used for zein production is taken from the region of Enshi.

Compared with the prior art, the invention has the following beneficial effects:

according to the selenium-rich corn lactobacillus beverage, the corn protein rich in selenium is added into the lactobacillus beverage, so that the application range of the corn in the same plane is widened, the additional value of the corn is increased, the lactobacillus beverage is compounded with the lactobacillus beverage, the mouthfeel and the nutritional value of the lactobacillus beverage are enriched, and compared with the traditional lactobacillus beverage, the selenium-rich corn lactobacillus beverage has a more distinctive mouthfeel and a fresh and unique taste.

Detailed Description

The invention will be further explained by means of specific embodiments, however, it should be understood that the invention may be embodied in various forms and should not be limited by the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.