CN103584229A - 一种利用芒草汁生产发酵型复合蔬菜汁的制备方法 - Google Patents
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Abstract
本发明涉及一种利用芒草汁生产发酵型复合蔬菜汁的制备方法，是以芒草、冬瓜、黄瓜为原料，利用了多种蔬菜的营养保健功能和乳酸菌的发酵优势，研究复合蔬菜汁饮料的乳酸发酵饮料加工工艺。采用芒草汁:冬瓜汁：黄瓜汁为1:7.5:5（质量比），3%白砂糖，0.6%蜂蜜，采用100μg/g醋酸锌，40μg/g醋酸铜，0.075%异抗坏血酸钠，0.025%柠檬酸，嗜热链球菌：保加利亚乳杆菌为1:1，发酵温度43℃，接种量4%，发酵时间6h；稳定剂黄原胶使用量为0.20%，所得的发酵型复合蔬菜汁可溶性固形物达到8.7%。本发明得到的复合蔬菜汁不仅富含芒草、冬瓜和黄瓜自身原有的营养成分，而且具有新鲜的青绿色，具有乳酸发酵的香味，酸甜适口，质地细腻、柔和爽口，无异味，均匀细腻、无分层、无凝块。
Description
技术领域
本发明涉及一种蔬菜汁的制备方法，特别涉及一种利用芒草汁生产发酵型复合蔬菜汁的制备方法。
背景技术
蔬菜汁是以新鲜或冷藏蔬菜为原料，经压榨或生物酶作用而提取的汁液，蔬菜汁保留了蔬菜的大部分营养成分，是蔬菜营养的精华所在，它不仅含有丰富的维生素、矿物质、膳食纤维、蛋白质、氨基酸和药用成分等，而且作为一种低酸性食品，可中和兽禽肉、谷物消化后所产生的酸，对维持体内酸碱平衡、增进人体健康有着重要的作用，具有其它食品不可替代的生理功能。因此，蔬菜汁以其独特的风味、营养、保健功能和纯天然性，逐步受到人们的青睐，是2l世纪最具潜力的饮料之一，必将成为饮料市场销售热点，其产业化发展前景和市场前景十分广阔。蔬菜汁饮料、果蔬混合汁饮料、高纤维果汁饮料、营养强化果蔬汁饮料、果汁奶等新型饮料及100%的纯果汁已成为众多饮料企业推出的法宝，风靡市场，显示出强劲的优势和广阔的消费市场。
芒草含有多种氨基酸，丰富的水分和适量的糖分。
冬瓜瓜质鲜嫩，含有丰富的微量元素和维生素等营养成分，其所含Ca、Fe等无机盐比西瓜、南瓜丰富，所含维生素C可与西红柿媲美。现代医学还发现，冬瓜含有大量丙醇二酸能防止体内脂堆积，有减肥之功效。
黄瓜含有丰富的铁、钾等矿物质及大量的维生素E，具有美容作用；所含丙醇二酸，能抑制体内多余的糖转化为脂肪，具有减肥功效；所含葫芦素有显著的抗肿瘤作用。鲜黄瓜中含有非常娇嫩的纤维素，既能加速肠道腐败物质的***，又可降低血液中的胆固醇含量。黄瓜具有利尿、强健心脏和血管、调节血压、预防心肌过度紧张和动脉粥样硬化的功效。
若能将芒草、冬瓜和黄瓜制备成一种复合型蔬菜汁，并可保留三种原料自身具备的营养成分，将具有较大的竞争优势和销售市场，具有较好的经济效益和社会效益。
发明内容
本发明要解决的技术问题是：提供一种利用芒草汁生产发酵型复合蔬菜汁的制备方法，该方法以芒草、冬瓜、黄瓜为原料，生产出来的复合型蔬菜汁发酵饮料中，不仅富含芒草、冬瓜和黄瓜自身原有的营养成分，而且香味好、口感佳。
解决上述技术问题的技术方案是：一种利用芒草汁生产发酵型复合蔬菜汁的制备方法，包括以下步骤：
（1）芒草原汁的制备：将芒草破碎，然后进行榨汁，过滤即得芒草原汁，所述的芒草是指巨芒草；
（2）冬瓜原汁的制备：将冬瓜去皮、去心后切成小块，沸水热烫1-4 min后打浆，过滤后得到冬瓜原浆，加入温度为50-60℃的质量浓度1-2％的琼脂水溶液对冬瓜原浆进行澄清处理，琼脂水溶液的添加量与冬瓜原浆的质量比为=1:47-52，放置22-26h后抽滤取上清液即为冬瓜原汁；
（3）黄瓜原汁的制备：将黄瓜去皮后切成小块，沸水热烫1-4 min后打浆，过滤后得到黄瓜原浆，加入黄瓜原浆质量2-4%的明胶，放置22-26h后抽滤取上清液即为黄瓜原汁；
（4）复合蔬菜汁的制备： 按芒草原汁:冬瓜原汁：黄瓜原汁质量比为1:7-8:4.5-5.5，将芒草原汁、冬瓜原汁和黄瓜原汁混合均匀得到蔬菜混合汁，加入蔬菜混合汁质量2-4%的白砂糖和蔬菜混合汁质量0.4-0.8%蜂蜜进行混合调配，然后加入护色剂醋酸锌、醋酸铜、异抗坏血酸钠和柠檬酸进行护色，加入护色剂后蔬菜混合汁中，醋酸锌含量为95-105μg/g，醋酸铜含量为35-45μg/g，异抗坏血酸钠的质量浓度0.07-0.08%，柠檬酸的质量浓度0.02-0.03%，护色时间为15-25min，均质后进行灭菌，冷却后，将混合菌种按3-5%的接种量接入蔬菜混合汁中，于40-45℃下静止发酵5-7h，发酵结束后加入蔬菜混合汁质量0.1-0.3%的黄原胶，利用超声波在25-30KHz下超声4-6min进行脱气，然后再进行均质后装瓶，装瓶后放在93-98℃杀菌4-8min后即得成品；
所述的混合菌种是嗜热链球菌和保加利亚乳杆菌按质量比为1:0.8-1.2混合获得。
所述的均质是在15-25MPa下均质2-5min。
所述的灭菌是指在115℃灭菌15 min。
本发明以芒草、冬瓜、黄瓜为原料，研制发酵型复合蔬菜汁，利用了多种蔬菜的营养保健功能和乳酸菌的发酵优势，研究复合蔬菜汁饮料的乳酸发酵饮料加工工艺。生产出来的复合型蔬菜汁发酵饮料中，不仅富含芒草、冬瓜和黄瓜自身原有的营养成分，而且冬瓜、黄瓜的香味又与芒草汁的草木香味相辅相成，淡化了芒草汁的生涩味，突出了香味，同时具有新鲜的青绿色，具有乳酸发酵的香味，酸甜适口，质地细腻、柔和爽口，无异味，均匀细腻、无分层、无凝块。
下面，结合附图和实施例对本发明之一种利用芒草汁生产发酵型复合蔬菜汁的制备方法的技术特征作进一步的说明。
附图说明
图1：本发明工艺流程图。
具体实施方式
实施例1：一种利用芒草汁生产发酵型复合蔬菜汁的制备方法，具体操作如下，
将巨芒草（又名大象草）洗净、破碎，然后放入榨汁机中进行榨汁，用滤布过滤即得芒草原汁。挑选充分成熟，无病虫害的冬瓜、黄瓜，用清水冲洗干净，沥干，黄瓜去皮，冬瓜去皮、去心，用不锈钢刀切成小块，沸水热烫2 min后用榨汁机打浆，用180目尼龙过滤后分别得到冬瓜原浆、黄瓜原浆。然后用琼脂配成1％（质量分数）的水溶液，加热使其充分溶解，然后将温度调整至60℃，再迅速将琼脂水溶液加入到冬瓜原浆中进行澄清处理，琼脂水溶液的添加量为琼脂水溶液:冬瓜浆=1:49（质量比），放置24h后抽滤取上清液即为冬瓜原汁。黄瓜原浆中加入黄瓜原浆质量3%明胶（护色剂），放置24h后抽滤取上清液即为黄瓜原汁。
按芒草原汁:冬瓜汁：黄瓜汁为1:7.5:5（质量比），将芒草原汁、冬瓜原汁和黄瓜原汁混合均匀得到蔬菜混合汁，加入蔬菜混合汁质量3%的白砂糖和蔬菜混合汁质量0.6%蜂蜜进行混合调配，然后加入护色剂醋酸锌、醋酸铜、异抗坏血酸钠和柠檬酸进行护色，加入护色剂后蔬菜混合汁中，醋酸锌含量为100μg/g，醋酸铜含量为40μg/g，异抗坏血酸钠的质量浓度0.075%，柠檬酸的质量浓度0.025%，护色时间为20min。然后利用均质机在20MPa下均质3min，均质后的蔬菜混合汁于115℃灭菌15min，冷却后，将嗜热链球菌和保加利亚乳杆菌按质量比1:1混合，然后按4%（质量）的接种量接入复合蔬菜汁中，于43℃下静止发酵6h。发酵结束后加入蔬菜混合汁质量0.20%的黄原胶（稳定剂），利用超声波在28KHz下超声5min进行脱气，然后利用均质机在20MPa下均质3min后装瓶，装瓶后放在95℃杀菌6min后即得成品。
本实施例得到的发酵型复合蔬菜汁可溶性固形物达到8.7%，具有新鲜的青绿色，具有乳酸发酵的香味，酸甜适口，质地细腻、柔和爽口，无异味，均匀细腻、无分层、无凝块。
Claims (3)
1.一种利用芒草汁生产发酵型复合蔬菜汁的制备方法，其特征在于：包括以下步骤：
（1）芒草原汁的制备：将芒草破碎，然后进行榨汁，过滤即得芒草原汁，所述的芒草是指巨芒草；
（2）冬瓜原汁的制备：将冬瓜去皮、去心后切成小块，沸水热烫1-4 min后打浆，过滤后得到冬瓜原浆，加入温度为50-60℃的质量浓度1-2％的琼脂水溶液对冬瓜原浆进行澄清处理，琼脂水溶液的添加量与冬瓜原浆的质量比为=1:47-52，放置22-26h后抽滤取上清液即为冬瓜原汁；
（3）黄瓜原汁的制备：将黄瓜去皮后切成小块，沸水热烫1-4 min后打浆，过滤后得到黄瓜原浆，加入黄瓜原浆质量2-4%的明胶，放置22-26h后抽滤取上清液即为黄瓜原汁；
（4）复合蔬菜汁的制备： 按芒草原汁:冬瓜原汁：黄瓜原汁质量比为1:7-8:4.5-5.5，将芒草原汁、冬瓜原汁和黄瓜原汁混合均匀得到蔬菜混合汁，加入蔬菜混合汁质量2-4%的白砂糖和蔬菜混合汁质量0.4-0.8%蜂蜜进行混合调配，然后加入护色剂醋酸锌、醋酸铜、异抗坏血酸钠和柠檬酸进行护色，加入护色剂后蔬菜混合汁中，醋酸锌含量为95-105μg/g，醋酸铜含量为35-45μg/g，异抗坏血酸钠的质量浓度0.07-0.08%，柠檬酸的质量浓度0.02-0.03%，护色时间为15-25min，均质后进行灭菌，冷却后，将混合菌种按3-5%的接种量接入蔬菜混合汁中，于40-45℃下静止发酵5-7h，发酵结束后加入蔬菜混合汁质量0.1-0.3%的黄原胶，利用超声波在25-30KHz下超声4-6min进行脱气，然后再进行均质后装瓶，装瓶后放在93-98℃杀菌4-8min后即得成品；
所述的混合菌种是嗜热链球菌和保加利亚乳杆菌按质量比为1:0.8-1.2混合获得。
2.根据权利要求1所述的一种利用芒草汁生产发酵型复合蔬菜汁的制备方法，其特征在于：所述的均质是在15-25MPa下均质2-5min。
3.根据权利要求1或2所述的一种利用芒草汁生产发酵型复合蔬菜汁的制备方法，其特征在于：所述的灭菌是指在115℃灭菌15 min。
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