CN103932343B - 用蔬菜和水果发酵制备风味保健饮料的方法 - Google Patents
用蔬菜和水果发酵制备风味保健饮料的方法 Download PDFInfo
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- CN103932343B CN103932343B CN201410180399.6A CN201410180399A CN103932343B CN 103932343 B CN103932343 B CN 103932343B CN 201410180399 A CN201410180399 A CN 201410180399A CN 103932343 B CN103932343 B CN 103932343B
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Abstract
本发明提供一种用蔬菜和水果发酵制备风味保健饮料的方法，该方法将蔬菜和水果按一定比例混合后匀浆，加入适量的糖、蛋白粉、无机盐和水，调pH至7.6，装入发酵罐，蒸汽灭菌，冷却，按以下五个阶段发酵：（1）通入无菌空气，通气比0.4~0.6，接入酵母菌种子液，温度为23~30℃，搅拌转速为150~220r/min，发酵20~30h；（2）升温至50~60℃，保持15~25min；（3）提高通气比为0.6~1.2，接入枯草芽孢杆菌种子液，搅拌转速为160~260r/min，26~30℃发酵30~40h，再升温至34~37℃发酵8~16h；（4）停止通气，关闭发酵罐所有连接的阀门，搅拌转速为200~250r/min，升温至46~50℃，发酵5~10h；（5）接入乳酸菌种子液，升温至40~44℃，搅拌转速为150~200r/min，发酵8~10h，发酵结束，得含有枯草芽孢杆菌和乳酸菌的活菌型风味保健饮料。
Description
技术领域
本发明属于食品发酵技术领域，具体涉及一种以蔬菜和水果为原料利用酵母菌、枯草芽孢杆菌和乳酸菌发酵制备保健饮料的方法。
背景技术
蔬菜和水果属于生理碱性食物，而且其中的叶酸、各种维生素和膳食纤维含量较高，如果日常饮食中缺少了蔬菜和水果，人类健康则难以长久维持。然而，日常生活中，蔬菜往往被高温烹饪而丧失部分营养物质，如果蔬菜被加工成咸菜或酸菜，虽然延长了保藏时间，但是不可避免的产生致癌物质——亚硝酸盐，给食品带来安全隐患。
大多数水果的最大缺点是不耐储藏，容易腐烂变质，需要用冰温冷库贮藏，所以相当比例的水果被加工成果汁饮料。果汁饮料和果蔬混合饮料的制作方法大致如下：水果或蔬菜打碎→搅拌→压榨过滤→取汁弃渣→稀释→加入甜味剂、防腐剂、稳定剂等添加剂→高温灭菌→灌装→包装→成品。由于果汁营养物质丰富，微生物容易滋长，所以大部分果蔬饮料都加入了加入山梨酸盐、苯甲酸盐等防腐剂来延长保质期，给人类健康带来不利影响。其次，果蔬饮料制作过程中一般采用高压蒸汽灭菌，也破坏了其中的一些营养成分，降低了营养价值。有些果蔬饮料还加入蔗糖或甜味剂、增稠剂和稳定剂等，不适宜儿童、老人及高血压病人饮用。
由于蔬菜和水果中都含有大量的纤维素，而纤维素不能被人类消化和吸收，故目前的果蔬饮料制作工艺中都把纤维素过滤除去，不仅使生产成本提高，而且还是对植物膳食纤维的浪费，没有很好的利用纤维素潜在的价值。
我国是生产蔬菜和水果的大国，需要深入开发蔬菜和水果加工技术。目前，将水果或蔬菜加工成了果脯、罐头、含果粒饮料、果醋等。本发明利用蔬菜和水果的成分的差别进行组合搭配、利用几类益生型微生物的生物学特性分阶段发酵，开发了一类保藏期长、营养价值高、保健价值高且风味可口的果蔬饮料。
发明内容
本发明的目的在于提供一种用蔬菜和水果发酵制备风味保健饮料的方法。本发明所需原料来源广泛，发酵使蔬菜和水果中纤维素、蛋白质得到降解，发酵产物营养物质丰富，保持了果蔬香味、色泽，是有益于肠道健康的保健饮料。
本发明所述的用蔬菜和水果发酵制备风味保健饮料的制备方法包括下列步骤：
1、将富含淀粉和寡糖的蔬菜和水果与富含纤维素的蔬菜按一定比例混合，切碎，再与适量的水混合，用高速组织捣碎机或胶体磨或均质机打碎成匀浆液。
2、向上述制备的蔬菜和水果匀浆液中加入适量的水、糖、蛋白粉和无机盐，混合均匀，用氢氧化钾或氢氧化钠或氢氧化钙调pH至7.6，装入发酵罐，采用常压间歇式蒸汽灭菌2次，冷却待用。
3、开启空气压缩机，向发酵罐发酵液中通入无菌空气，控制发酵罐压力在0.03~0.06MPa，通入无菌空气，通气比0.4~0.6，按发酵液体积的8%~15%接入酵母菌种子液，温度为23~30℃，搅拌转速为150~220r/min，发酵20~30h，完成第一阶段的发酵。
4、升温至50~60℃，搅拌转速为150~220r/min，保持15~25min，完成第二阶段的发酵。
5、提高通气比为0.6~1.2，按发酵液体积的5%~10%接入枯草芽孢杆菌种子液，搅拌转速为160~260r/min，在26~30℃下发酵30~40h，再升温至34~37℃发酵8~16h，完成第三阶段的发酵。
6、停止通气，关闭发酵罐所有连接的阀门，搅拌转速为200~250r/min，升温至46~50℃，发酵5~10h，完成第四阶段的发酵；
7、按发酵液体积的5%~10%接入乳酸菌种子液，升温至40~44℃，搅拌转速为150~200r/min，发酵8~10h，完成第五阶段的发酵，发酵结束，得含有枯草芽孢杆菌和乳酸菌的活菌型风味保健饮料。
所述的富含淀粉和寡糖的蔬菜和水果是西红柿、南瓜、红薯、紫薯、土豆、山药、黄秋葵、西瓜、甜瓜、哈密瓜、苹果、桃、梨、葡萄、草莓、橘子、橙子、柚子、菠萝、山楂其中的一种或多种组合。
所述的富含纤维素的蔬菜是胡萝卜、菠菜、韭菜、甘蓝、紫甘蓝、白菜、甜椒、角瓜、丝瓜、黄瓜其中的一种或多种组合。
所述的富含淀粉和寡糖的蔬菜和水果与富含纤维素的蔬菜按（3~6）：1的比例混合。
所述的糖是蔗糖、葡萄糖、麦芽糖其中的一种或多种组合，加入量为发酵液质量的1%~4%。
所述的蛋白粉是大豆粉、花生粉、红豆粉、豌豆粉、豇豆粉、奶粉、蚕蛹粉、酵母提取物粉、蛋白胨粉其中的一种或多种组合，加入量为发酵液质量的0.4%~2%。
所述的无机盐是磷酸氢二钾、磷酸二氢钾、磷酸氢二钠、磷酸氢二钠、磷酸铵其中的一种或多种组合，加入量为发酵液质量的0.03%~0.1%。
所述的酵母菌是啤酒酵母、面包酵母、产朊假丝酵母、解脂假丝酵母、毕赤酵母和八孢裂殖酵母的其中一种或多种组合。酵母菌生长过程中能分泌蔗糖酶、麦芽糖酶、麦芽三糖酶、果胶酶、己糖激酶、醛缩酶和多种蛋白酶等，有很强的降解小分子糖类和蛋白质的能力。
所述的枯草芽孢杆菌是一类芽孢杆菌属好氧内生芽孢的***，可分泌β-葡聚糖酶、甘露聚糖酶、纤维素酶、几丁质酶、果胶酶、多种蛋白酶、α-淀粉酶、木聚糖酶等多种降解酶。水果和蔬菜中存在大量纤维素、果胶物质，酵母菌细胞壁的主要成分为甘露聚糖、葡聚糖和蛋白质，枯草芽孢杆菌分泌相应的胞外酶降解水果和蔬菜中的纤维素、果胶物质，同时也降解第一发酵阶段发酵获得的酵母菌细胞，酵母菌细胞壁分解。
所述的枯草芽孢杆菌也可用生物学特性相近的地衣芽孢杆菌、酪酸梭状芽孢杆菌替代枯草芽孢杆菌进行发酵。
所述的乳酸菌是嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌的其中一种或两种组合或三种组合。
所述的第一阶段的发酵过程中，采用通气式发酵并调节发酵液初始pH为7.6，目的是促使酵母细胞增殖，抑制酵母菌的乙醇发酵，减少乙醇的产生，避免乙醇的大量积累造成对菌体细胞的毒害。
所述的第二阶段的发酵过程中，升温至50~60℃并保持15~25min，目的是使酵母菌死亡，并使发酵液中的耐高温酶类发挥降解作用。
所述的第三阶段的发酵过程中，接入枯草芽孢杆菌种子液进行通气发酵，先26~30℃低温发酵再提高温度至34~37℃发酵，目的是使枯草芽孢杆菌分泌的降解酶种类和数量增加，有利于提高对死亡的酵母菌、蔬菜和水果中营养物质的降解效率。
所述的第四阶段的发酵过程中，关闭空气压缩机，停止向发酵液通气，立即关闭发酵罐所有连接的阀门，升温至46~50℃发酵，目的是让枯草芽孢杆菌消耗尽发酵灌中的氧气，降低含氧量，并迫使部分枯草芽孢杆菌转变为休眠体芽孢，同时使枯草芽孢杆菌在第三阶段分泌的降解酶高效降解相应的营养物质，为后续接入的乳酸菌创造一个良好的生长繁殖环境。
所述的第五阶段的发酵过程中，接入乳酸菌种子液，进行乳酸发酵，进一步降低发酵液的pH值，低pH值的酸性环境能抑制其它有害微生物的生长繁殖，能够延长产品的保藏时间。
本发明的先进性表现在以下几点：
1、选取的发酵原料为原料来源广泛的蔬菜和水果，含有大量的维生素和植物膳食纤维素，再用多种微生物级联发酵降解其中营养物质，提高了原料的营养价值和保健价值。
2、先后用酵母菌、枯草芽孢杆菌、乳酸菌三类生物学性质不同的微生物分阶段发酵，首先发酵培养了大量营养价值高的酵母细胞，升温杀死酵母菌后，再分别用枯草芽孢杆菌、乳酸菌对其发酵，不仅降解释放了酵母细胞中丰富的营养物质，而且还使蔬菜和水果中纤维素、蛋白质得到降解，显著提高了改善了蔬菜和水果的风味，发酵产物既营养丰富又有很好的风味。
3、蔬菜和水果是培养酵母菌的最佳天然物质，将富含淀粉和寡糖的蔬菜和水果与富含纤维素的蔬菜按一定比例合理搭配，并联合采用微碱性和通气增氧方式诱导酵母菌细胞的快速增殖，减弱乙醇发酵，避免了乙醇的大量产生积累，获得了高浓度酵母菌细胞，而酵母菌细胞中蛋白质含量高，而且还含有麦角甾醇、核黄素、细胞色素C、核糖核酸等物质，弥补了蔬菜和水果中蛋白质不足的缺陷。
4、枯草芽孢杆菌、乳酸菌都是人体肠道益生菌，发酵过程中，先用枯草芽孢杆菌发酵，有利于酵母细胞、蔬菜和水果中营养物质的分解释放并消耗尽发酵液中的氧气，从而为乳酸菌的生长创造良好的环境，而且发酵结束后，两类菌都能很好的存活。
5、最终的发酵产品为pH4~5的酸性饮料，其它微生物不容易在里面存活和生长繁殖，所以该饮料产品不需要额外加入防腐剂，也不需要高压蒸汽灭菌处理，可直接灌装，保质期比一般饮料长。
6、用颜色相近的蔬菜和水果搭配，利用蔬菜和水果自身所含的色素可以做成一定颜色的发酵饮料，不需要额外添加人工色素。
7、整个发酵制备过程仅在一个发酵设备中完成，不需要倒换发酵设备，生产操作简单高效。
具体实施方式
实施例一
将草莓、西瓜、西红柿、胡萝卜搅碎或切成小块，按质量比2：2：1：1的比例混合，用高速组织捣碎匀浆机打碎成匀浆液，加入与匀浆液等体积的水，搅拌均匀，得红色的果蔬混合悬液，按果蔬混合悬液质量的百分比加入以下营养物质：蔗糖3%、大豆粉0.3%、酵母提取物粉0.5%、蛋白胨粉0.5%，磷酸氢二钾0.06%，边加边搅拌，用氢氧化钠调pH值为7.6，装入发酵罐中。对发酵罐及罐内发酵液进行常压间歇式蒸汽灭菌2次，即100℃第一次灭菌30min，冷却至35℃，保持6h后，再用100℃灭菌30min，冷却至室温。开启空气压缩机，向发酵罐发酵液中通入无菌空气，控制发酵罐压力在0.03~0.06MPa，按发酵液体积的15%接入啤酒酵母与面包酵母混合种子液，调节通气比为0.6，设置发酵温度为28℃，开启搅拌器，搅拌器转速为180r/min，通气发酵24h。提升温度至58℃，搅拌器转速提升至220r/min，保持20min。提高通气比为1.0，按发酵液体积的10%接入枯草芽孢杆菌种子液，搅拌转速为220r/min，在27℃下发酵36h，再升温至36℃，搅拌转速为260r/min，发酵10h。关闭空气压缩机，停止向发酵液通气，立即关闭发酵罐所有连接的阀门，搅拌器转速为220r/min，发酵8h。按发酵液体积的5%接入嗜热链球菌与保加利亚乳杆菌混合种子液，升高温度至44℃，搅拌转速为180r/min，发酵培养8h，发酵结束，得到含有枯草芽孢杆菌、嗜热链球菌、保加利亚乳杆菌的活菌型草莓味保健饮料。
实施例二
将苹果、山药、黄秋葵、菠菜搅碎或切成小块，按质量比2：1：1：1的比例混合，用高速组织捣碎匀浆机打碎成匀浆液，加入与匀浆液等体积的水，搅拌均匀，得绿色的果蔬混合悬液，按果蔬混合悬液质量的百分比加入以下营养物质：葡萄糖5%、大豆粉0.4%、花生粉0.4%、酵母提取物粉0.4%，磷酸氢二钠0.08%，边加边搅拌，用氢氧化钾调pH值为7.6，装入发酵罐中。对发酵罐及罐内发酵液进行常压间歇式蒸汽灭菌2次，即100℃第一次灭菌30min，冷却至30℃，保持7h后，再用100℃灭菌30min，冷却至室温。开启空气压缩机，向发酵罐发酵液中通入无菌空气，控制发酵罐压力在0.03~0.06MPa，按发酵液体积的10%接入啤酒酵母与产朊假丝酵母混合种子液，调节通气比为0.5，设置发酵温度为30℃，开启搅拌器，搅拌器转速为200r/min，通气发酵30h。提升温度至56℃，搅拌器转速提升至220r/min，保持25min。提高通气比为1.0，按发酵液体积的10%接入地衣芽孢杆菌种子液，搅拌转速为220r/min，在26℃下发酵36h，再升温至37℃，搅拌转速为260r/min，发酵10h。关闭空气压缩机，停止向发酵液通气，立即关闭发酵罐所有连接的阀门，搅拌器转速为220r/min，发酵8h。按发酵液体积的5%接入嗜热链球菌与嗜酸乳杆菌混合种子液，升高温度至42℃，搅拌转速为200r/min，发酵培养10h，发酵结束，得到含有地衣芽孢杆菌、嗜热链球菌、嗜酸乳杆菌的活菌型苹果味保健饮料。
Claims (1)
1.一种用蔬菜和水果发酵制备风味保健饮料的方法，其特征在于：所述方法采取以下步骤：将蔬菜和水果按一定比例混合后匀浆，加入适量的糖、蛋白粉、无机盐和水，调pH至7.6，装入发酵罐，蒸汽灭菌，冷却，按以下五个阶段发酵：（1）通入无菌空气，通气比0.4~0.6，接入酵母菌种子液，温度为23~30℃，搅拌转速为150~220r/min，发酵20~30h；（2）升温至50~60℃，保持15~25min；（3）提高通气比为0.6~1.2，接入枯草芽孢杆菌种子液，搅拌转速为160~260r/min，26~30℃发酵30~40h，再升温至34~37℃发酵8~16h；（4）停止通气，关闭发酵罐所有连接的阀门，搅拌转速为200~250r/min，升温至46~50℃，发酵5~10h；（5）接入乳酸菌种子液，升温至40~44℃，搅拌转速为150~200r/min，发酵8~10h，发酵结束，得含有枯草芽孢杆菌和乳酸菌的活菌型风味保健饮料；上述乳酸菌是嗜热链球菌、保加利亚乳杆菌和嗜酸乳杆菌的组合。
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