阅读说明：本技术 含有藕淀粉的快速供能酸奶溶豆及其制作方法 (Lotus root starch-containing quick energy supply yoghourt dissolved bean and preparation method thereof ) 是由 王军 郑云龙 姚璐璐 张家如 程新月 付慧敏 张双骞 吴霞 于 2019-11-29 设计创作，主要内容包括：本发明公开了一种含有藕淀粉的快速供能酸奶溶豆及其制作方法,它的原料按重量份数比计包括90～120份的全脂奶粉、20～40份的藕淀粉、1～3份的乳酸菌、40～60份的绿豆淀粉、5～8份的开心果粉、50～70份的枫糖浆和90～110份的直链麦芽低聚糖。本发明制作工艺包括称重、混合、预热、均质、杀菌、冷却、接种、发酵、混合乳化、凝冻、铺盘、真空冷冻干燥等工序。在制作过程中形成淀粉脂质复合物能够降低淀粉的消化性从而长时间为人体供能。该酸奶溶豆采用快速供能,富含钙、铁的藕淀粉和促进消化的直链麦芽低聚糖等为原料,安全可靠,且按照科学的配置,在给学龄初期儿童快速补充能量的同时可以达到促进消化的目的。(The invention discloses a lotus root starch-containing quick energy supply yoghourt dissolving bean and a preparation method thereof, wherein the raw materials comprise, by weight, 90-120 parts of whole milk powder, 20-40 parts of lotus root starch, 1-3 parts of lactic acid bacteria, 40-60 parts of mung bean starch, 5-8 parts of pistachio nut powder, 50-70 parts of maple syrup and 90-110 parts of straight chain malto-oligosaccharide. The preparation process comprises the working procedures of weighing, mixing, preheating, homogenizing, sterilizing, cooling, inoculating, fermenting, mixing and emulsifying, congealing, spreading, vacuum freeze drying and the like. The formation of starch lipid complex during the manufacturing process can reduce the digestibility of starch and thus provide energy to the human body for a long time. The yogurt dissolving bean adopts rapid energy supply, lotus root starch rich in calcium and iron and straight chain malto-oligosaccharide for promoting digestion and the like as raw materials, is safe and reliable, and can achieve the purpose of promoting digestion while rapidly supplementing energy to children at the early stage of school age according to scientific configuration.)

1. A quick energy supply yoghourt dissolved bean containing lotus root starch is characterized in that: the raw materials of the milk powder comprise, by weight, 90-120 parts of whole milk powder, 20-40 parts of lotus root starch, 1-3 parts of lactic acid bacteria, 40-60 parts of mung bean starch, 5-8 parts of pistachio nut powder, 50-70 parts of maple syrup and 90-110 parts of straight chain malto-oligosaccharide.

2. The lotus-root-starch-containing fast-energizing yogurt dissolving bean according to claim 1, which is characterized in that: the raw materials of the beverage comprise, by weight, 100 parts of whole milk powder, 30 parts of lotus root starch, 2 parts of lactic acid bacteria, 50 parts of mung bean starch, 6 parts of pistachio nut powder, 60 parts of maple syrup and 100 parts of straight chain malto-oligosaccharide.

3. The lotus-root-starch-containing fast-energizing yogurt dissolving bean according to claim 1, which is characterized in that: the content of amylopectin in the lotus root starch is not less than 70%.

4. The lotus-root-starch-containing fast-energizing yogurt dissolving bean according to claim 1, which is characterized in that: the shape of the quick energy supply yoghourt dissolving bean is any one or more of a heart shape, a prismatic shape, a water drop shape and a strawberry shape.

5. The method for preparing the lotus root starch-containing fast-energy-supplying yoghourt soluble bean as claimed in claim 1, which is characterized in that: the method comprises the following steps:

(1) weighing: weighing 90-120 parts of whole milk powder, 20-40 parts of lotus root starch, 1-3 parts of lactic acid bacteria, 40-60 parts of mung bean starch, 5-8 parts of pistachio nut powder, 50-70 parts of maple syrup and 90-110 parts of straight chain malto-oligosaccharide in parts by weight for later use;

(2) mixing: uniformly mixing 45-60 parts of whole milk powder, 10-20 parts of lotus root starch, 25-35 parts of maple syrup, 45-55 parts of straight-chain malto-oligosaccharide and water in a proportioning cylinder;

(3) preheating: heating the mixed ingredients to 65-80 ℃, and then filtering;

(4) homogenizing: homogenizing the prepared materials at 65 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 45 ℃ after sterilization, and adding lactic acid bacteria;

(7) fermentation: putting the inoculated semi-finished product into a fermentation tank at 43 ℃ for fermentation for 6-10 h; obtaining the yoghourt;

(8) mixing: uniformly mixing 10-20 parts by weight of lotus root starch, 40-60 parts by weight of mung bean starch and 5-8 parts by weight of pistachio nut powder with water to obtain a starch mixture;

(9) pasting: heating the starch mixture obtained in the step (8) to 90-95 ℃, keeping the temperature for 20-40 min, and then cooling to 70-75 ℃;

(10) high-pressure treatment: placing the gelatinized material in a high-pressure homogenizer, and homogenizing for three times under 100 Mpa;

(11) mixing and stirring: mixing the fermented yoghourt obtained in the step (7) and the material subjected to high-temperature and high-pressure treatment in the step (10) together and uniformly stirring;

(12) adding milk powder: adding 45-60 parts of whole milk powder, 25-35 parts of maple syrup and 45-55 parts of straight-chain malto-oligosaccharide into the mixed material, and uniformly mixing;

(13) freezing: freezing the uniformly mixed materials in the step (12) to change the mixed liquid into a semi-solid product, so as to be convenient for forming;

(14) paving a tray: pouring the frozen material into a mould, and putting the mould into an aluminum tray;

(15) vacuum freeze drying: conveying the spread product into a closed container of a vacuum freeze drying system for drying and dehumidifying; and obtaining the quick energy supply yoghourt dissolving bean.

6. The method for preparing the lotus root starch-containing instant yogurt beans, according to claim 5, is characterized in that: in the step (9), in the pasting process, the paste is rapidly cooled to 70-75 ℃ within 2min by adopting a low-temperature cooling mode.

7. The method for preparing the lotus root starch-containing instant yogurt beans, according to claim 5, is characterized in that: and (3) during the high-pressure treatment in the step (10), the time for homogenizing each time is 5-10 min.

8. The method for preparing the lotus root starch-containing instant yogurt beans, according to claim 5, is characterized in that: in the step (13), the freezing temperature is-45 to-70 ℃, and the quick freezing time is 2 to 4 hours.

Technical Field

The invention relates to the field of food health products, in particular to a lotus root starch-containing quick energy supply yoghourt dissolving bean and a preparation method thereof.

Background

In general, healthy adults consume energy primarily to maintain basal metabolism, physical activity and food heating effects, while the daily energy consumption of young children during their growth includes the energy consumed for growth. The energy intake (calculated by weight) of children is close to or exceeds that of adults, while children at the early school age are good, and the energy consumption of physical activities in a short period is larger. Therefore, children have more nutrient substances in the growth and development process than adults, but parents can easily neglect to supplement the nutrient substances such as calcium, iron and the like necessary for the growth and development of the children.

At present, the statistics are known as follows: the children in the early school age of 6-12 years need 1550-2450kcal of energy per day, the intake of calcium is 750-950mg, and the intake of iron is 12-18 mg. Anxiety is easily caused by insufficient energy required by the organism for a long time, weakness, leg weakness, anorexia and monophagia are caused by insufficient calcium intake for a long time, and iron deficiency anemia can occur due to influence on synthesis of hemoglobin during iron deficiency. The energy is insufficient, and the lack of nutrient substances necessary for growth and development can affect the physique and intelligence development of children.

Meanwhile, as the children are in the growth and development stage, the intestinal tract is not developed completely and is prone to functional dyspepsia, and the incidence rate of the functional dyspepsia of the children is high and is easy to repeat. After the disease is suffered from the disease, the appetite is easy to lose, malnutrition is caused, the growth and development of children are influenced, the daily learning and living state are not good, and great influence is caused to the children.

The yoghourt has good flavor and mouthfeel, has a health function, is deeply loved by consumers, particularly children in the growth stage, and the market growth rate of the yoghourt in China is also in the way of getting around the world. 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. In order to increase the shelf life of yoghurt and to make it more convenient to eat, more and more food companies have designed yoghurt as a solid product.

At present, most of solid yogurt products for children in the market only improve the formula of the products in terms of flavor, and do not really aim at innovations and improvements in the formula and processing technology of the products aiming at the two problems of short energy shortage and easy dyspepsia in the growth and development process of children. Because, the nutritional and energy requirements for growth of children are not met.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provides a lotus root starch-containing quick energy supply yoghourt dissolving bean and a preparation method thereof.

In order to achieve the purpose, the invention designs a lotus root starch-containing fast energy supply yoghourt dissolving bean which comprises, by weight, 90-120 parts of whole milk powder, 20-40 parts of lotus root starch, 1-3 parts of lactic acid bacteria, 40-60 parts of mung bean starch, 5-8 parts of pistachio nut powder, 50-70 parts of maple syrup and 90-110 parts of straight chain malto-oligosaccharide.

Still further, the raw materials of the beverage comprise, by weight, 100 parts of whole milk powder, 30 parts of lotus root starch, 2 parts of lactic acid bacteria, 50 parts of mung bean starch, 6 parts of pistachio nut powder, 60 parts of maple syrup and 100 parts of straight chain malto-oligosaccharide.

Still further, the amylopectin content of the lotus root starch is not lower than 70%.

And furthermore, the shape of the quick energy supply yoghourt dissolving bean is any one or more of heart shape, prismatic shape, drop shape and strawberry shape.

The invention also provides a preparation method of the lotus root starch-containing quick energy supply yoghourt soluble bean, which comprises the following steps:

(1) weighing: weighing 90-120 parts of whole milk powder, 20-40 parts of lotus root starch, 1-3 parts of lactic acid bacteria, 40-60 parts of mung bean starch, 5-8 parts of pistachio nut powder, 50-70 parts of maple syrup and 90-110 parts of straight chain malto-oligosaccharide in parts by weight for later use;

(2) mixing: uniformly mixing 45-60 parts of whole milk powder, 10-20 parts of lotus root starch, 25-35 parts of maple syrup, 45-55 parts of straight-chain malto-oligosaccharide and water in a proportioning cylinder;

(3) preheating: heating the mixed ingredients to 65-80 ℃, and then filtering;

(4) homogenizing: homogenizing the prepared materials at 65 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 45 ℃ after sterilization, and adding lactic acid bacteria;

(7) fermentation: putting the inoculated semi-finished product into a fermentation tank at 43 ℃ for fermentation for 6-10 h; obtaining the yoghourt;

(8) mixing: uniformly mixing 10-20 parts by weight of lotus root starch, 40-60 parts by weight of mung bean starch and 5-8 parts by weight of pistachio nut powder with water to obtain a starch mixture;

(9) pasting: heating the starch mixture obtained in the step (8) to 90-95 ℃, keeping the temperature for 20-40 min, and then cooling to 70-75 ℃;

(10) high-pressure treatment: placing the gelatinized material in a high-pressure homogenizer, and homogenizing for three times under 100 Mpa;

(11) mixing and stirring: mixing the fermented yoghourt obtained in the step (7) and the material subjected to high-temperature and high-pressure treatment in the step (10) together and uniformly stirring;

(12) adding milk powder: adding 45-60 parts of whole milk powder, 25-35 parts of maple syrup and 45-55 parts of straight-chain malto-oligosaccharide into the mixed material, and uniformly mixing;

(13) freezing: freezing the uniformly mixed materials in the step (12) to change the mixed liquid into a semi-solid product, so as to be convenient for forming;

(14) paving a tray: pouring the frozen material into a mould, and putting the mould into an aluminum tray;

(15) vacuum freeze drying: conveying the spread product into a closed container of a vacuum freeze drying system for drying and dehumidifying; and obtaining the quick energy supply yoghourt dissolving bean.

Preferably, in the gelatinization process in the step (9), the gelatinization process is rapidly cooled to 70-75 ℃ within 2min by adopting a low-temperature cooling mode.

Preferably, the high pressure treatment in the step (10) is performed for 5-10 min per time of homogenization.

Preferably, in the step (13), the freezing temperature is-45 to-70 ℃, and the quick freezing time is 2 to 4 hours.

The invention has the beneficial effects that:

(1) the quick energy supply yoghourt dissolving bean adopts lotus root starch with amylopectin content not less than 70 percent and mung bean starch containing a large amount of slowly digestible starch. The lotus root starch can be quickly digested and absorbed in the small intestine to be changed into glucose to supply energy for the activity of the organism, and the mung bean starch is slowly digested and absorbed in the small intestine to continuously supply energy for the human body. Meanwhile, the quick energy supply yoghourt dissolving bean has a continuous energy supply effect from the starch lipid compound in the manufacturing process.

(2) The instant bean of the quick energy supply yoghourt contains a large amount of straight chain malto-oligosaccharide with the digestion promoting effect, and the straight chain malto-oligosaccharide directly reaches the colon after entering a human body, so that the proliferation of beneficial bacteria such as bifidobacterium and the like can be promoted, the intestinal flora can be adjusted, and the digestion of food can be promoted. In addition, the organic acids such as acetic acid and lactic acid generated by the metabolism and various enzymes can further relieve diarrhea symptoms, and are beneficial to children in early school age with dyspepsia.

(3) The lotus root starch and the mung bean starch are high in hardness and difficult to form, and the invention creatively discovers that part of the lotus root starch is used for fermentation, and the viscosity of the starch can be obviously improved by quickly cooling after part of the lotus root starch and the mung bean starch are gelatinized, so that the yoghourt can be made into different shapes.

(4) The invention adopts a vacuum freeze drying mode to prepare the dissolved beans, avoids the interference of adding alkaline substances in the traditional spray drying, and ensures the yoghourt flavor of the dissolved bean products.

In conclusion, the quick energy supply yoghourt dissolving bean has the advantages of being rich in nutrition, good in taste and flavor, various in shape, capable of quickly supplying heat, capable of promoting digestion and the like. It can quickly supplement energy for the early-age children, and its nutrient components contain the trace elements of calcium and iron necessary for children, at the same time, the straight chain malto-oligosaccharide can promote digestion, so that it is a natural, safe and effective health-care food.

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.