阅读说明：本技术 富含酵母β-葡聚糖和氨基酸的酸奶溶豆及其制作方法 (Yoghourt dissolving bean rich in yeast β -glucan and amino acid and preparation method thereof ) 是由 王军 邓文文 姚璐璐 赵阳 杨声宽 付慧敏 黎雯爽 于 2019-11-29 设计创作，主要内容包括：本发明公开了一种富含酵母β-葡聚糖和氨基酸的酸奶溶豆及其制作方法,它的原料按重量份数比计包括0.1～20份的脱脂奶粉、0.1～20份的海藻糖、0.1～10份的乳清粉、0.1～10份的变性淀粉、0.1～5份的发酵粉、0.1～5份的酵母β-葡聚糖、0.1～10份的低聚果糖、0.1～5份的单双甘油脂肪酸酯乳化剂和0.1～10份的乙酰化淀粉磷酸酯增稠剂。本发明制作方法包括称重、混合、预热、均质、杀菌、冷却、接种、发酵、混合乳化、凝冻、铺盘、真空冷冻干燥、分装与包装等工序。经本发明制备的酸奶溶豆具有口感佳、稳定性高、方便食用和携带且保健功效好等多种特点,适合合中老年、婴幼儿等各个年龄段人群食用。(The invention discloses a yoghourt dissolving bean rich in yeast β -glucan and amino acid and a preparation method thereof, wherein the raw materials comprise, by weight, 0.1-20 parts of skimmed milk powder, 0.1-20 parts of trehalose, 0.1-10 parts of whey powder, 0.1-10 parts of modified starch, 0.1-5 parts of fermentation powder, 0.1-5 parts of yeast β -glucan, 0.1-10 parts of fructo-oligosaccharide, 0.1-5 parts of monoglyceride and diglyceride fatty acid ester emulsifier and 0.1-10 parts of acetylated starch phosphate thickener.)

1. The raw materials of the yoghourt dissolving bean rich in yeast β -glucan and amino acid comprise, by weight, 0.1-20 parts of skimmed milk powder, 0.1-20 parts of trehalose, 0.1-10 parts of whey powder, 0.1-10 parts of modified starch, 0.1-5 parts of fermentation powder, 0.1-5 parts of yeast β -glucan, 0.1-10 parts of fructo-oligosaccharide, 0.1-5 parts of monoglyceride and diglyceride fatty acid ester emulsifier and 0.1-10 parts of acetylated starch phosphate thickener.

2. The yeast β -glucan and amino acid-rich yoghurt bean curd according to claim 1, which is characterized in that the raw materials comprise 8-15 parts by weight of skimmed milk powder, 8-15 parts by weight of trehalose, 1-5 parts by weight of whey powder, 2-4 parts by weight of modified starch, 0.1-3 parts by weight of baking powder, 0.5-2 parts by weight of yeast β -glucan, 1-3 parts by weight of fructo-oligosaccharide, 1-3 parts by weight of mono-diglycerol fatty acid ester and 2-8 parts by weight of acetylated starch phosphate.

3. The yoghourt dissolving bean rich in yeast β -glucan and amino acid according to claim 1 or 2, wherein the leavening agent consists of lactic acid bacteria and yeast extract, and the weight ratio of the lactic acid bacteria to the yeast extract is 1: 1-2.

4. The yoghourt soyabean curd rich in yeast β -glucan and amino acid according to claim 3, wherein the raw materials comprise, by weight, 12 parts of skimmed milk powder, 9 parts of trehalose, 5 parts of whey powder, 3 parts of modified starch, 1 part of baking powder, 2 parts of yeast β -glucan, 1 part of fructo-oligosaccharide, 1 part of mono-diglycerol fatty acid ester and 6 parts of acetylated starch phosphate, wherein the leavening agent comprises lactic acid bacteria and yeast extract, and the weight ratio of the leavening agent to the yeast extract is 1: 1-2.

5. The method for preparing the yoghourt dissolving bean rich in the yeast β -glucan and the amino acid according to claim 1 is characterized by comprising the following steps:

1) weighing 0.1-20 parts of skimmed milk powder, 0.1-20 parts of trehalose, 0.1-10 parts of whey powder, 0.1-10 parts of modified starch, 0.1-5 parts of baking powder, 0.1-5 parts of yeast β -glucan, 0.1-10 parts of fructo-oligosaccharide, 0.1-5 parts of monoglyceride and diglyceride fatty acid ester emulsifier and 0.1-10 parts of acetylated starch phosphate thickener in parts by weight;

2) mixing: putting the skimmed milk powder, trehalose, whey powder and modified starch into a batching tank, adding water and mixing uniformly;

3) preheating: heating the mixed ingredients to 60-85 ℃, and then filtering;

4) homogenizing: homogenizing the prepared materials at 70 deg.C under 20 MPa;

5) and (3) sterilization: heating the homogenized material for sterilization, wherein the sterilization condition is 90-95 ℃ and 5-10 min;

6) cooling and inoculating: cooling to 50 ℃ after sterilization, and adding fermentation powder;

7) fermentation: fermenting the inoculated semi-finished product at 45 deg.C for 5h until the acidity reaches 70 ° T, rapidly cooling to below 4 deg.C, and refrigerating;

8) mixing and emulsifying, namely stirring and demulsifying the fermented yoghourt, mixing and uniformly stirring the weighed yeast β -glucan, fructo-oligosaccharide, mono-diglycerol fatty acid ester and acetylated starch phosphate, slowly adding the mixture into the demulsified yoghourt, and uniformly stirring the mixture for later use;

9) freezing: pouring the uniformly mixed materials into an ice cream machine for freezing treatment to change the mixed liquid into a semi-solid product, so as to facilitate the product molding;

10) paving a tray: pouring the frozen material into a mould for forming, and putting the mould into an aluminum tray;

11) vacuum freeze drying: conveying the spread product into a closed container of a vacuum freeze drying system for drying and dehumidifying;

12) subpackaging and packaging: and subpackaging the selected product into small packages according to gram weight requirements, and then packaging the small packages.

6. The method for preparing the yeast β -glucan and amino acid-rich yogurt lysosome according to claim 5, wherein in the step 11), the vacuum freeze-drying system is divided into two stages of a freezing system and a vacuum heating drying system:

a. freezing: firstly, cooling to-40 ℃ within 6-8 h;

b. and (3) vacuum drying: heating and drying for 12-15 h under the condition that the vacuum degree is 0-60 Pa; the specific procedure is as follows: keeping the temperature at 20 ℃ for 1.5h, heating to 90 ℃ and keeping the temperature for 3.5 h; cooling to 80 deg.C, and maintaining at constant temperature for 2.5 h; cooling to 70 deg.C, and repelling for 2.5h at constant temperature; then the temperature is reduced to 50 ℃ and kept for 1.5 h.

Technical Field

The invention relates to the technical field of functional foods and food processing methods, in particular to a yoghourt dissolving bean rich in yeast β -glucan and amino acid and a preparation method thereof.

Background

In recent years, with the improvement of the living standard and the enhancement of health consciousness of residents in China, the yoghourt is popular among consumers as a food with a health function. The growth rate of the yoghurt market in China is also getting away from the world, and the two-digit high-speed growth is kept every year. At present, yoghourt products in the market are mostly in a solidification type, a stirring type and a fruit taste type added with various auxiliary materials such as fruit juice, jam and the like, and the following defects exist although the varieties and tastes are various:

1) the processed yoghourt products are mostly in a set type, have single eating mode and cannot meet the eating requirements of consumers;

2) the low-temperature yogurt needs to be refrigerated at a low temperature of 2-3 ℃, is very inconvenient to carry, and has a short shelf life of generally 21 days; after pasteurization at normal temperature, although the shelf life of the normal-temperature yoghourt is prolonged, more nutritional ingredients such as probiotics are lost, and the nutritional value is reduced;

3) the traditional yoghourt has single nutrient components except basic nutrients, and no nutritional yoghourt integrating multiple functions of enhancing immunity, reducing blood fat, delaying senility and the like is provided for consumers in the market so far.

Yeast β -glucan is a natural polysaccharide substance, is approved as a new resource food by the Ministry of health in 2010 and is applied to the fields of food, cosmetics and the like, research finds that yeast β -glucan has various physiological functions of enhancing immunity, resisting oxidation, reducing blood fat and the like and is beneficial to health, and yeast β -glucan serving as an active ingredient of yogurt can endow yogurt with various health-care effects of enhancing immunity, reducing blood fat, delaying senescence and the like.

There are now the following patents relating to yoghurt products containing yeast β -glucan:

chinese patent CN1895066 discloses an antibody yoghurt tablet (powder), which is prepared by using yak yoghurt powder immunoglobulin, β -glucan, garlic oil, vitamins, trace elements, oligosaccharides and the like as functional raw materials, and has the effects of resisting bacteria and viruses, resisting infection, improving epidemic force, preventing cold, flu and the like.

Chinese patent CN109497140A discloses a method for preparing high β -glucan oat yogurt, which takes oat rich in β -glucan as a raw material, carries out enzymolysis on the pretreated oat by using lactobacillus plantarum to obtain enzymolysis liquid rich in β -glucan, and then carries out deep fermentation by using saccharomyces cerevisiae and biotin to break emulsion to obtain the oat yogurt.

Therefore, the development of the yogurt product with good mouthfeel and high stability and the β -glucan stability has important significance for improving the health efficacy of the yogurt.

Disclosure of Invention

The invention aims to provide a yogurt dissolved bean rich in yeast β -glucan and amino acid and a preparation method thereof aiming at the problems that β -glucan in the traditional β -glucan yogurt product is easy to decompose and unstable, has poor taste and the like, and the yogurt dissolved bean has the advantages of good taste, high stability, convenience in eating and carrying and good health care effect.

In order to achieve the purpose, the invention designs a yoghourt soysol rich in yeast β -glucan and amino acid, which comprises, by weight, 0.1-20 parts of skimmed milk powder, 0.1-20 parts of trehalose, 0.1-10 parts of whey powder, 0.1-10 parts of modified starch, 0.1-5 parts of fermentation powder, 0.1-5 parts of yeast β -glucan, 0.1-10 parts of fructo-oligosaccharide, 0.1-5 parts of monoglyceride and diglyceride fatty acid ester emulsifier and 0.1-10 parts of acetylated starch phosphate thickener.

Furthermore, the raw materials of the milk powder comprise, by weight, 8-15 parts of skimmed milk powder, 8-15 parts of trehalose, 1-5 parts of whey powder, 2-4 parts of modified starch, 0.1-3 parts of baking powder, 0.5-2 parts of yeast β -glucan, 1-3 parts of fructo-oligosaccharide, 1-3 parts of mono-diglycerol fatty acid ester and 2-8 parts of acetylated starch phosphate.

Still further, the leavening agent consists of lactic acid bacteria and yeast extract in a weight ratio of 1: 1-2.

The raw materials of the milk powder comprise, by weight, 12 parts of skimmed milk powder, 9 parts of trehalose, 5 parts of whey powder, 3 parts of modified starch, 1 part of baking powder, 2 parts of yeast β -glucan, 1 part of fructo-oligosaccharide, 1 part of monoglyceride and diglycerol fatty acid ester and 6 parts of acetylated starch phosphate, wherein the leavening agent consists of lactic acid bacteria and yeast extract, and the weight ratio of the lactic acid bacteria to the yeast extract is 1: 1-2.

The invention also provides a preparation method of the yoghourt dissolving bean rich in yeast β -glucan and amino acid, which comprises the following steps:

1) weighing 0.1-20 parts of skimmed milk powder, 0.1-20 parts of trehalose, 0.1-10 parts of whey powder, 0.1-10 parts of modified starch, 0.1-5 parts of baking powder, 0.1-5 parts of yeast β -glucan, 0.1-10 parts of fructo-oligosaccharide, 0.1-5 parts of monoglyceride and diglyceride fatty acid ester emulsifier and 0.1-10 parts of acetylated starch phosphate thickener in parts by weight;

2) mixing: putting the skimmed milk powder, trehalose, whey powder and modified starch into a batching tank, adding water and mixing uniformly;

3) preheating: heating the mixed ingredients to 60-85 ℃, and then filtering;

4) homogenizing: homogenizing the prepared materials at 70 deg.C under 20 MPa;

5) and (3) sterilization: heating the homogenized material for sterilization under the conditions of 90-95 ℃ for 5-10 min

6) Cooling and inoculating: cooling to 50 ℃ after sterilization, and adding fermentation powder;

7) fermentation: fermenting the inoculated semi-finished product at 45 deg.C for 5h until the acidity reaches 70 ° T, rapidly cooling to below 4 deg.C, and refrigerating;

8) mixing and emulsifying, namely stirring and demulsifying the fermented yoghourt, mixing and uniformly stirring the weighed yeast β -glucan, fructo-oligosaccharide, mono-diglycerol fatty acid ester and acetylated starch phosphate, slowly adding the mixture into the demulsified yoghourt, and uniformly stirring the mixture for later use;

9) freezing: pouring the uniformly mixed materials into an ice cream machine for freezing treatment to change the mixed liquid into a semi-solid product, so as to facilitate the product molding;

10) paving a tray: pouring the frozen material into a mould for forming, and putting the mould into an aluminum tray;

11) vacuum freeze drying: conveying the spread product into a closed container of a vacuum freeze drying system for drying and dehumidifying;

12) subpackaging and packaging: and subpackaging the selected product into small packages according to gram weight requirements, and then packaging the small packages.

Preferably, in the step 11), the vacuum freeze-drying system is divided into two stages of a freezing system and a vacuum heating drying system:

a. freezing: firstly, cooling to-40 ℃ within 6-8 h;

b. and (3) vacuum drying: heating and drying for 12-15 h under the condition that the vacuum degree is 0-60 Pa; the specific procedure is as follows: keeping the temperature at 20 ℃ for 1.5h, heating to 90 ℃ and keeping the temperature for 3.5 h; cooling to 80 deg.C, and maintaining at constant temperature for 2.5 h; cooling to 70 deg.C, and repelling for 2.5h at constant temperature; then the temperature is reduced to 50 ℃ and kept for 1.5 h.

The invention has the beneficial effects that:

1. the yeast β -glucan is added into the yoghourt, and the yeast β -glucan can keep stable in the product, so that the prepared product has multiple physiological functions of enhancing immunity, resisting oxidation, reducing blood fat and the like, and is beneficial to health.

2. The invention takes the lactic acid bacteria and the yeast extract as the leaven, the yeast extract is rich in various amino acids, vitamins and growth factors, and can be used as a nitrogen source for the growth of the lactic acid bacteria, thereby promoting the growth and metabolism of the lactic acid bacteria, shortening the fermentation time, enriching the amino acid components in the yoghourt and improving the content of the nutrient components in the yoghourt.

3. The invention creatively discovers that the monoglyceride and diglyceride fatty acid ester is used as an emulsifier and is combined with acetylated starch phosphate to be used as a thickener, so that the stability of yeast β -glucan in the yoghourt can be effectively improved, the bioavailability of the yeast β -glucan in the yoghourt product is improved, in addition, the yeast β -glucan is added after fermentation, and meanwhile, the program freeze drying is adopted, so that the consumption of the yeast β -glucan in the yoghourt preparation process is further reduced, the addition of alkaline substances is avoided, and the special flavor of the yoghourt is ensured.

4. The yeast β -glucan-rich yoghurt bean-dissolving product can be molded into various shapes, is small and exquisite in shape, melts in the mouth immediately, is suitable for middle-aged and old people, infants and other people of all ages, and is very convenient to eat and carry.

Detailed Description

The present invention is described in further detail below with reference to specific examples so as to be understood by those skilled in the art.