CN103919224A - 黄伞发酵液发酵乳酸饮料及制备方法 - Google Patents
黄伞发酵液发酵乳酸饮料及制备方法 Download PDFInfo
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Abstract
黄伞发酵液发酵乳酸饮料及制备方法,涉及食药用真菌饮料的生物加工技术领域,该饮料配方包括黄伞发酵液经乳酸发酵所得原液和蜂蜜,余量为水,其中黄伞发酵液经乳酸发酵所得原液体积比例为10%-95%;蜂蜜体积比例为4%-8%,余量为水。本发明的黄伞发酵液发酵乳酸饮料口感醇厚、酸甜可口、风味独特,富含黄伞多糖、乳酸、蛋白质、多种氨基酸、维生素及多种矿物质元素。由于其源自黄伞液体发酵液又经过乳酸发酵因此兼有两种菌种发酵后生物活性物质优势,含有大量的生物活性物质,推广了黄伞的深加工利用,延长了黄伞加工的产业链。
Description
技术领域
本发明涉及食药用真菌饮料的生物加工技术领域,具体涉及一种黄伞发酵液发酵乳酸饮料及制备方法。
背景技术
黄伞,又名黄柳菇、多脂鳞伞等。子实体色泽鲜艳呈金黄色,菌盖菌柄上布满黄褐色鳞片。该菇富含蛋白质、碳水化合物、维生素及多种矿物质元素,食之黏滑爽口,味道鲜美,风味独特。该菇菌盖上有一种特殊的黏液,据生化分析表明,这种物质是一种核酸,对人体精力、脑力的恢复有良好效果。黄伞子实体蛋白质的营养价值研究表明,黄伞子实体蛋白质含有17种氨基酸,必需氨基酸占氨基酸总量40%,其氨基酸比值系数分高达66.53,分别比草菇、茶薪菇和毛头鬼伞高42.74%、50.89%和36.58%,同时黄伞子实体脂肪含量较低,是理想的绿色食品。黄伞深层发酵菌丝体蛋白质的氨基酸评分(AAS)、化学评分(CS)、必需氨基酸指数(EAAI)、生物价(BV)、营养指数(NI)和氨基酸比值系数分(SRCAA)分别为82.86、54.96、92.73、89.38、35.42和87.24,均高于子实体。剩余发酵液中含有丰富的粗多糖、粗蛋白、氨基酸、维生素、微量元素及其他营养物质,同样具有很好的商业开发价值。现在已经确定其子实体中提取的低分子肽具有明显的降血压和血脂的作用,子实体和发酵液中多糖成分具有显著的抗肿瘤和提高机体免疫力的功能。2006年韩国人kim等报道了在韩国传统酿酒过程中添加一定比例的黄伞子实体,产出的酒具有明显的降血压活性。到目前为止国内的研究也仅限与对子实体和菌丝体的开发,对发酵液的加工利用尚未见报道。
发明内容
本发明提供了一种黄伞发酵液发酵乳酸饮料及制备方法,以解决现有技术存在的无黄伞发酵液的加工利用技术的问题,以推广黄伞的深加工利用,延长黄伞加工的产业链。
本发明解决其技术问题所采用的技术方案是:
一种黄伞发酵液发酵乳酸饮料,包括黄伞发酵液经乳酸发酵所得原液和蜂蜜,余量为水,其中黄伞发酵液经乳酸发酵所得原液体积比例为10-95%;蜂蜜体积比例为4-8%,余量为水。
上述黄伞发酵液经乳酸发酵所得原液体积比例为50%;蜂蜜体积比例为5%,余量为水。
上述黄伞发酵液发酵乳酸饮料的制备方法,具体工艺步骤如下:
A黄伞液体发酵:
A-1、黄伞菌种斜面培养基的制备及菌种培养;
A-2、黄伞菌液体种子培养基制备及培养;
A-3、黄伞菌丝体液体发酵培养基的制备及培养
B发酵液获得:用滤网过滤掉黄伞液体发酵醪中的菌丝球,得到发酵液;
C乳酸发酵:在发酵液中添加全脂牛奶粉,蔗糖,65℃灭菌15min,冷却到40℃,按8%体积比例接入乳酸菌发酵液体菌种,封口后在恒温箱中静置发酵10h,得到黄伞发酵液乳酸发酵原液,然后在4℃冰箱中后熟72h;
D勾兑:将黄伞发酵液乳酸发酵原液与蜂蜜和水混合;
E灭菌:均质后,超高温瞬时灭菌,分装,即得。
所述黄伞发酵液发酵乳酸饮料的制备方法,步骤A中黄伞菌种斜面培养基制备方法包括:马铃薯100g,胡萝卜汁100ml,琼脂20g,葡萄糖20g,磷酸二氢钾2g,磷酸氢二钾2g,硫酸镁1g,蛋白胨10g,水900ml,115℃灭菌30min,接种后,在23℃培养240h。
所述黄伞发酵液发酵乳酸饮料的制备方法,步骤A中黄伞菌液体种子培养基制备方法包括:马铃薯100g,胡萝卜汁100ml,葡萄糖20g,磷酸二氢钾1g,磷酸氢二钾1g,硫酸镁0.2g,蛋白胨5g,水900ml。115℃灭菌30min,接入斜面菌种,在23℃培养,150rpm振荡培养144h。
黄伞发酵液发酵乳酸饮料的制备方法,步骤A中黄伞菌丝体液体发酵培养基的制备方法包括:马铃薯100g,胡萝卜汁100ml,大米汤10ml,葡萄糖20g,磷酸二氢钾0.5g,磷酸氢二钾0.5g,水890ml。115℃灭菌30min,接入液体种子发酵液,培养条件:按10%接入液体种子,23℃培养,150rpm振荡培养144h。
所述黄伞发酵液发酵乳酸饮料的制备方法,步骤C中:
(1)纯牛奶中按质量比,加入8%的蔗糖,混合均匀65℃灭菌20min,冷却到40℃-45℃时接入乳酸发酵菌剂,43℃恒温发酵10h,即可获得乳酸发酵液体菌种;
(2)乳酸发酵:将步骤(1)中获得乳酸发酵液体菌种,按体积比8%接种到步骤C中,由黄伞液体发酵液、全脂奶粉、蔗糖配制经灭菌,并冷却后的基质中去,封口后在43℃恒温箱中静置发酵10h;
(3)后熟:步骤(2)中发酵后产品,置于4℃环境中后熟72h,使酸味锐度降低,口感柔和醇厚,得到黄伞发酵液乳酸发酵原液。
所述黄伞发酵液发酵乳酸饮料的制备方法,步骤C中乳酸菌发酵液体菌种为市售乳酸发酵菌剂。
本发明的黄伞发酵液发酵乳酸饮料口感醇厚、酸甜可口、风味独特,富含黄伞多糖、乳酸、蛋白质、多种氨基酸、维生素及多种矿物质元素。由于其源自黄伞液体发酵液又经过乳酸发酵因此兼有两种产品优势,含有大量的生物活性物质,推广了黄伞的深加工利用,延长黄伞加工的产业链。经品尝实验表明,本品外观细腻洁白,酸甜爽口,具有酸奶、黄伞和蜂蜜的独特香味,尤其是黄伞发酵液乳酸发酵原液比例超过70%的产品,入口更加纯厚。10℃左右冷饮口感更佳。
具体实施方式
一种黄伞发酵液发酵乳酸饮料,包括黄伞发酵液经乳酸发酵所得原液和蜂蜜,余量为水,其中黄伞发酵液经乳酸发酵所得原液体积比例为50%;蜂蜜体积比例为5%,余量为水。
本发明的黄伞发酵液发酵乳酸饮料的制备方法,具体工艺步骤如下:
A、黄伞液体发酵:以黄伞液体菌种接三角瓶液体培养基,温度23℃,摇床150rpm振荡培养144h左右;
①黄伞菌种斜面培养基的制备及菌种培养:称50g胡萝卜加入100ml水榨汁,过滤备用。马铃薯切片后称100g,煮沸15min,4层纱布过滤弃渣,加入胡萝卜汁100ml,琼脂20g,葡萄糖20g,磷酸二氢钾2g,磷酸氢二钾2g,硫酸镁1g,蛋白胨10g,水余量补至1000ml,加热溶融后分装如试管。试管经115℃高压蒸汽灭菌30min,摆斜面冷却后,接入黄伞菌种,23℃培养240h。
②黄伞菌液体种子培养基制备及培养:按马铃薯100g,胡萝卜汁100ml,葡萄糖20g,磷酸二氢钾1g,磷酸氢二钾1g,硫酸镁0.2g,蛋白胨5g,水900ml比例配制,115℃灭菌30min。接种:培养240h后的试管斜面中加10ml无菌生理盐水,用接种环在琼脂表明刮菌后轻微震荡混匀,按10%比例接入种子培养基。培养条件:23℃培养,150rpm振荡培养144h。摇瓶装液量为总容积的40%。
③黄伞菌丝体液体发酵培养基的制备及培养:马铃薯100g,胡萝卜汁100ml,大米汤10ml,葡萄糖20g,磷酸二氢钾0.5g,磷酸氢二钾0.5g,水890ml。115℃灭菌30min,按10%接入发酵144h的液体种子。培养条件:23℃培养,150rpm振荡培养144h。
B、发酵液获得:用300目的钢丝滤网过滤掉黄伞液体发酵醪中的菌丝球,得到发酵液。
C、乳酸发酵:
①乳酸发酵液体菌种培养:纯牛奶中按质量比,加入8%的蔗糖,混合均匀65℃灭菌20min,冷却到40℃-45℃时接入乳酸发酵菌剂(市售),43℃恒温发酵10h,即可获得乳酸发酵液体菌种。
②黄伞发酵液的乳酸发酵:步骤B中获得发酵液每100ml中添加14g全脂牛奶粉,10g蔗糖,75℃灭菌15min,冷却到40℃,将乳酸发酵液体菌种按体积比8%接种,封口后在43℃恒温箱中静置发酵10h。
③后熟:发酵后产品,置于4℃环境中后熟72h,使酸味锐度降低,口感柔和醇厚,得到黄伞发酵液乳酸发酵原液。
D、勾兑:按照10-95%的黄伞发酵液乳酸发酵所得原液、5-8%蜂蜜和水余量的体积比例将原液与蜂蜜和水混合。
E、均质,超高温瞬时灭菌,分装,即得。
产品的质量标准:感官指标洁白细腻,均匀一致或有少许沉淀,酸甜适宜,口味醇厚。
理化指标总砷(以As计)/(mg/L)≤0.2;铅(Pb)/(mg/L)≤0.05;铜(Cu)/(mg/L)≤5.0;脲酶试验:阴性。
微生物指标菌落总数/(cfu/mL)≤100;霉菌数/(cfu/mL)≤30;酵母菌数/(cfu/mL)≤50;大肠菌群/(cfu/mL)≤3;致病菌:不得检出。
上述实施中,本发明黄伞深沉液体发酵液中极具营养和保健价值的黄伞胞外多糖成分经乳酸发酵后绝大部分保留在最终的成品中,配合乳酸发酵产生的其他生物活性物质,使本发明产品具有较高的营养和保健价值。黄伞子实体人工栽培目前来看,受其生长周期过长的制约,较难大规模推广,而黄伞的液体深层发酵,周期短,成本低,在工厂化生产方面具有显著优势。因此,黄伞发酵液发酵乳酸饮料切实可行,并且的延长了黄伞的液体深层发酵的产业链。
与一般的乳酸饮料相比,本发明中发酵工艺中充分保留了黄伞发酵液中有效的生物活性物质,并且在发酵过程中形成了多种有益的次生代谢产物,得到酸甜爽口,味道醇厚,富含黄伞多糖,乳酸和其他有机酸,B族维生素及钙的乳酸饮料。
Claims (8)
1.一种黄伞发酵液发酵乳酸饮料,其特征是包括黄伞发酵液经乳酸发酵所得原液和蜂蜜,余量为水,其中黄伞发酵液经乳酸发酵所得原液体积比例为10%-95%;蜂蜜体积比例为4%-8%,余量为水。
2.根据权利要求1所述的黄伞发酵液发酵乳酸饮料,其特征是黄伞发酵液经乳酸发酵所得原液体积比例为50%;蜂蜜体积比例为5%,余量为水。
3.权利要求1所述的黄伞发酵液发酵乳酸饮料的制备方法,其特征是具体工艺步骤如下:
A黄伞液体发酵:
A-1、黄伞菌种斜面培养基的制备及菌种培养;
A-2、黄伞菌液体种子培养基制备及培养;
A-3、黄伞菌丝体液体发酵培养基的制备及培养
B发酵液获得:用滤网过滤掉黄伞液体发酵醪中的菌丝球,得到发酵液;
C乳酸发酵:在发酵液中添加全脂牛奶粉,蔗糖,65℃灭菌15min,冷却到40℃,按8%体积比例接入乳酸菌发酵液体菌种,封口后在恒温箱中静置发酵10h,得到黄伞发酵液乳酸发酵原液,然后在4℃冰箱中后熟72h;
D勾兑:将黄伞发酵液乳酸发酵原液与蜂蜜和水混合;
E灭菌:均质后,超高温瞬时灭菌,分装,即得。
4.根据权利要求3所述的黄伞发酵液发酵乳酸饮料的制备方法,其特征是步骤A中黄伞菌种斜面培养基制备方法包括:马铃薯100g,胡萝卜汁100ml,琼脂20g,葡萄糖20g,磷酸二氢钾2g,磷酸氢二钾2g,硫酸镁1g,蛋白胨10g,水900ml,115℃灭菌30min,接种后,在23℃培养240h。
5.根据权利要求3所述的黄伞发酵液发酵乳酸饮料的制备方法,其特征是步骤A中黄伞菌液体种子培养基制备方法包括:马铃薯100g,胡萝卜汁100ml,葡萄糖20g,磷酸二氢钾1g,磷酸氢二钾1g,硫酸镁0.2g,蛋白胨5g,水900ml。115℃灭菌30min,接入斜面菌种,在23℃培养,150rpm振荡培养144h。
6.根据权利要求3所述的黄伞发酵液发酵乳酸饮料的制备方法,其特征是步骤A中黄伞菌丝体液体发酵培养基的制备方法包括:马铃薯100g,胡萝卜汁100ml,大米汤10ml,葡萄糖20g,磷酸二氢钾0.5g,磷酸氢二钾0.5g,水890ml。115℃灭菌30min,接入液体种子发酵液,培养条件:按10%接入液体种子,23℃培养,150rpm振荡培养144h。
7.根据权利要求3所述的黄伞发酵液发酵乳酸饮料的制备方法,其特征是步骤C中:
(1)纯牛奶中按质量比,加入8%的蔗糖,混合均匀65℃灭菌20min,冷却到40-45℃时接入乳酸发酵菌剂,43℃恒温发酵10h,即可获得乳酸发酵液体菌种;
(2)乳酸发酵:将步骤(1)中获得乳酸发酵液体菌种,按体积比8%接种到步骤C中,由黄伞液体发酵液、全脂奶粉、蔗糖配制经灭菌,并冷却后的基质中去,封口后在43℃恒温箱中静置发酵10h;
(3)后熟:步骤(2)中发酵后产品,置于4℃环境中后熟72h,使酸味锐度降低,口感柔和醇厚,得到黄伞发酵液乳酸发酵原液。
8.根据权利要求3所述的黄伞发酵液发酵乳酸饮料的制备方法,其特征是步骤C中乳酸菌发酵液体菌种为市售乳酸发酵菌剂。
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