CN104256764B - 一种复合果蔬汁发酵保健饮料 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明公开了一种复复合果蔬汁发酵保健饮料,其特征是:将猕猴桃、柑桔、芹菜、黄瓜分别制备果蔬汁,混合后调节糖度和pH值,再经过酒精发酵、醋酸发酵、微孔膜过滤制得澄清的发酵果蔬汁。再加以中药提取液、复合增稠稳定剂和复合甜味剂,均质处理后灭菌灌装,得到产品。本产品酸甜适宜、口感爽净、香气浓郁,具有缓解疲劳、清除自由基、抗氧化、清热解毒、润肤美容、促消化、健脾胃、增食欲、生津解暑等功能。
Description
技术领域
本发明涉及一种复合发酵果蔬汁保健饮料,涉及果蔬汁酒精发酵、醋酸发酵及中药提取液的制备,属于食品饮料加工领域。
背景技术
饮料是人们日常生活中不可或缺的饮品,常见的饮料包括果蔬汁、碳酸饮料、纯净水、矿泉水、乳饮料等。果蔬醋是以水果、蔬菜为主要原料,经酒精发酵、醋酸发酵而成,具有营养丰富、风味优良等优点,除具有一般食醋的解疲劳、消除肌肉酸痛、降血压、分解血胆固醇、预防动脉硬化和心血管疾病等功能外,还具有增强食欲、促消化、保护皮肤等作用。果蔬汁中富含的氨基酸、有机酸、矿物质、维生素等营养物质在发酵过程中除少部分被微生物利用外,大部分保存在果蔬醋中。随着人们生活水平的不断提高,果醋的防腐杀菌、防衰老、防癌等功效日益受到人们的重视。欧美、日本等发达国家和地区先后推出了苹果醋、葡萄醋。日本学者潼野吉雄和东京大学的秋谷博士对果醋的生理功能进行了较全面的论述,果醋不但具有杀菌和促进营养素吸收的功能,还具有抑制过氧化脂质的产生、消除过氧化自由基,使皮肤润洁、美容保健和防止色素沉着的作用。我国对果醋的开发还处于起步阶段,一些科研工作者开展了葡萄醋、苹果醋的开发。
随着我国经济的稳定发展,我国水果、蔬菜的销售价格有一定的提高,但也常常出现果农、菜农卖果卖菜难的问题。之所以出现这种现象,并非水果、蔬菜过剩,而是由于我国水果、蔬菜的加工产业化水平低,以传统的自产自销模式为主,缺乏有效的市场分析预测与销售引导。充分利用地方特色资源,开展产品加工,是缓解果蔬在成熟旺季集中上市时期销售低廉的必要措施。
四川宜宾地区四川南部,境内气侯宜人,四季温暖湿润,特别适合柑桔、猕猴桃、芹菜、黄瓜等水果、蔬菜的种植。由于宜宾地区水果、蔬菜加工企业少,柑桔、猕猴桃、芹菜、黄瓜等水果、蔬菜以鲜销为主,大多为农民自产自销,在采收旺季,常出现产品积压、销售价格低廉等问题,严重制约了当地农民的生产积极性,也制约了当地农业经济的发展。
发明内容
本发明提供了一种复合果蔬汁发酵保健饮料以弥补现有技术之不足。
本发明为实现目的,采用的技术方案是:
一种复合果蔬汁发酵保健饮料,其特征是:将猕猴桃、柑桔、芹菜、黄瓜分别制备果蔬汁,混合后调节糖度和pH值,再经过酒精发酵、醋酸发酵、微孔膜过滤制得澄清的发酵果蔬汁;
通过热水浸提、微孔膜过滤技术制备澄清中药浸提液,
将发酵果蔬汁与中药浸提液按8∶2的体积比混合,再添加复合增稠稳定剂和复合甜味剂,混合均匀,用食品高压均质机在45MPa-55MPa条件下均质处理20min,90℃灭菌处理15min,无菌灌装,得到红褐色、澄清透明的复合果蔬汁保健饮料;
具体步骤如下:
a.混合果蔬汁制备
猕猴桃汁的制作方法是:挑选新鲜、无腐烂的成熟猕猴桃,洗净,去皮,用打浆机打碎,用80目滤网过滤,得猕猴桃汁,采用板式超高温瞬时杀菌机将蔬菜汁在100-110℃条件下灭菌10-30秒,使猕猴桃汁中的酶失活;
柑桔汁的制作方法是:挑选新鲜、无腐烂的成熟柑桔,去皮、去囊衣,用打浆机将果肉打碎,用80目滤网过滤,得柑桔汁,采用板式超高温瞬时杀菌机将蔬菜汁在100-110℃条件下灭菌10-30秒,使蔬菜汁中的酶失活;
芹菜汁的制作方法是:挑选新鲜、无腐烂的芹菜,洗净,用打浆机打成汁,按芹菜汁的重量,添加0.3%-0.6%的Vc、0.1%-0.2%的柠檬酸,搅拌均匀,防止果汁褐变,用80目的滤布过滤,再采用板式超高温瞬时杀菌机将芹菜汁在100-110℃条件下灭菌、灭酶20-30秒,使蔬菜汁中的酶失活,防止蔬菜汁褐变;
黄瓜汁的制作方法是:挑选新鲜、无腐烂的黄瓜,洗净后用打浆机打碎,按黄瓜汁的重量,添加0.3%-0.6%的Vc、0.1%-0.2%的柠檬酸,搅拌均匀,防止果汁褐变,用80目的滤布过滤,再采用板式超高温瞬时杀菌机将黄瓜汁在100-110℃条件下灭菌20-30秒,使黄瓜汁中的酶失活,防止黄瓜汁褐变;
将上述的猕猴桃汁、柑桔汁、芹菜汁、黄瓜汁按重量比3∶4∶2∶2的比例混合,得到果蔬汁;
b.果蔬汁酒精发酵
将果蔬汁用蔗糖将糖度调至14%-16%,用柠檬酸将pH调至4.4-4.6,按照果蔬汁的重量,添加3%-7%的酿酒酵母发酵剂,于25-30℃条件下发酵96-120h,将酒精发酵后的发酵汁用微孔膜过滤机过滤得到去除酵母菌的澄清的果蔬酒精发酵汁;
所述的的酿酒酵母发酵剂是依据下列方法制备的:
(1)酿酒酵母菌摇瓶种子液制备:无菌条件下,将购买自中国工业微生物菌种保藏管理中心的酿酒酵母菌(Saccharomycescerevisiae)(菌株保藏编号为1012)冻干管中的菌粉用YPD液体培养基溶解,倾倒于新配制的YPD平板培养基中,用涂布棒涂布均匀,放入28℃的恒温培养箱中培养48h,得到生长良好的酵母菌菌落;经反复培养活化,得到生长性能优良、产香性能好、产酒精能力强的酵母菌,挑取3-5环酵母菌菌苔接种到YPD液体培养基中,于28℃培养48小时,得到酵母菌浓度5×107个/mL以上的摇瓶种子液;
所述的YPD液体培养基为按下述比例配制的混合液:葡萄糖20克,蛋白胨20克,酵母膏10克,水1000mL,121℃灭菌20min,固体培养基添加2%琼脂粉;
(2)酵母菌一级种子液制备:将步骤(1)得到的酵母菌摇瓶种子液以3%-5%体积比的接种量,接种到盛有酵母菌一级种子液体培养基,配方同YPD培养基,200mL的500mL三角瓶中,在28℃、摇床转速120转/分钟条件下,培养48小时,菌浓度达5×107个/mL以上,镜检无杂菌,得到酵母菌一级种子液;
(3)酵母菌二级种子液制备:将步骤(2)得到的酵母菌一级种子液以3%-5%体积比的接种量,接种到酵母菌二级种子液体培养基,酵母菌二级种子液体培养基配方同酵母菌一级种子液体培养基,盛装量为40%的三角瓶中,在28℃、转速120转/分条件下,培养48小时,菌浓度达5×107个/mL以上,镜检无杂菌,得到酵母菌二级种子液;
(4)酵母菌三级种子液制备:将步骤(3)得到的酵母菌二级种子液以3%-5%体积比的接种量,接种到酵母菌三级种子液体培养基,酵母菌三级种子液体培养基为加糖、加酸调配后的混合果蔬汁,盛装量为40%的三角瓶中,在28℃、转速120转/分钟条件下,培养48小时,菌浓度达5×107个/mL以上,镜检无杂菌,得到酵母菌三级种子液;
(5)酿酒酵母发酵剂:将步骤(4)得到的酵母菌三级种子液以3%-5%体积比的接种量,接种到酵母菌生产发酵剂培养基,酵母菌生产发酵剂培养基为加酸、加糖调配后的混合果蔬汁,盛装量为40%的三角瓶中,在28℃、转速120转/分钟条件下,培养48小时,菌浓度达5×107个/mL以上,得到酿酒酵母发酵剂;
c.醋酸发酵
将经过酒精发酵、微孔膜过滤机过滤后的澄清的果蔬酒精发酵汁转入醋酸发酵罐中,按果蔬酒精发酵汁的重量,接入10%-15%的醋酸菌发酵剂,控制发酵温度在32-36℃,洁净空气的通风量为0.06-0.1vvm,即每分钟进入发酵罐的洁净空气体积相当于发酵罐体积的8%-10%,发酵总时间为120h-168h;
发酵前期,即0-48h,通风量为0.06vvm;发酵中期,即48-72h,通风量为0.08vvm;发酵后期,即72h以后,通风量为0.1vvm;
发酵结束后,将醋酸发酵汁用微孔膜过滤机过滤,得到澄清的发酵果蔬汁;
所述的醋酸菌发酵剂的制作方法如下:
(6)制作醋酸菌摇瓶种子液:无菌条件下,将购买自中国工业微生物菌种保藏管理中心的巴氏醋酸杆菌(Acetobacterpasteurianus)(菌株保藏编号为20001)冻干管中的菌粉用无菌水溶解,倾倒于新配制的平板培养基中,用涂布棒涂布均匀,放入37℃的恒温培养箱中培养24h,得到生长良好的醋酸菌菌落;醋酸菌转接至平板培养基中,反复培养活化得到生长性能优良的醋酸菌;用接种环挑取3-5环菌苔至盛50mL摇瓶种子培养基中的250mL三角瓶中,置于温度为35℃、转速为140转/分的摇床中培养24小时,得到醋酸菌浓度为1×109cfu/mL以上的摇瓶种子液;
所述的摇瓶种子培养基为按下述比例配制的混合液:蛋白胨1.0克、葡萄糖1.0克、牛肉膏1.0克、碳酸钙2%、番茄汁200mL、豆芽汁100mL、水700ml,121℃灭菌20min后,冷却至60℃,加入2.5%的无水乙醇;平板培养基是配制过程中添加2%的琼脂粉;
(7)一级醋酸菌种子液制备:将步骤(6)得到的醋酸菌摇瓶种子液以3%-5%体积比的接种量接种到盛装100mL醋酸菌一级种子液体培养基中,一级种子液体培养基配方同摇瓶种子液体培养基,容器为500mL三角瓶,置于温度为35℃、转速为140转/分的摇床中培养24小时,得到醋酸菌浓度为1×109cfu/mL以上的一级种子液;
(8)二级醋酸菌种子液制备:将步骤(7)得到的醋酸菌一级种子液以3%-5%体积比的接种量接种到盛装100mL二级种子液体培养基中,二级种子液体培养基配方同摇瓶种子液体培养基,容器为500mL三角瓶,置于温度为35℃、转速为140转/分的摇床中培养24小时,得到醋酸菌浓度为1×109cfu/mL以上的二级醋酸菌种子液;
(9)三级醋酸菌种子液制备:将步骤(8)得到的醋酸菌二级种子液以3%-5%体积比的接种量接种到三级种子液体培养基,三级种子液体培养基为果蔬酒精发酵汁,并添加重量比2%的碳酸钙;容器为盛装比为20%的三角瓶,置于温度为35℃、转速为140转/分的摇床中培养24小时,得到醋酸菌浓度为1×109cfu/mL以上的三级醋酸菌种子液;
(10)醋酸菌发酵剂的制备:将步骤(9)得到的醋酸菌三级种子液以3%-5%体积比的接种量接种到醋酸菌发酵剂培养基,醋酸菌发酵剂培养基为果蔬酒精发酵汁,并添加重量比2%的碳酸钙;容器为盛装比为20%的三角瓶,置于温度为35℃、转速为140转/分的摇床中培养24小时,得到醋酸菌浓度为1×109cfu/mL以上的醋酸菌发酵剂;
d.所述的中药提取液,由下列步骤制备而成:
将人参、枸杞、金银花、板蓝根、麦冬、连翘按重量比3∶3∶1∶1∶1∶1混合,用锤片式粉碎机粉碎过40目筛,转入提取罐中,添加10倍体积的水,90℃条件下煎煮120分钟,过滤去除药渣,得提取液;将提取液用微孔膜过滤机过滤去除杂质,得澄清的中药提取液;
e.所述的复合增稠稳定剂由耐酸羧甲基纤维素、卡拉胶、果胶、黄原胶组成,按重量比,比例为2.5∶2∶2.5∶3,添加重量为发酵果蔬与中药提取液总重量的0.03%-0.3%,添加复合增稠稳定剂后,可以有效地避免沉淀产生,提高产品的稳定性;
f.所述的复合甜味剂由安赛蜜、阿斯巴甜、纽甜组成,按重量比,比例为1∶0.5∶2.5,按重量体积比,添加量为2mg/L-10mg/L,添加复合甜味剂以后,可以有效地提高产品的口感,赋予产品良好的口感。
本发明的积极效果在于:本发明综合利用水果、蔬菜制作复合发酵果蔬汁饮料,可有效地延伸水果蔬菜产业链、提高果蔬加工程度,促进农业产业化,从而避免因水果、蔬菜丰收旺季,销售渠道有限导致的果蔬积压、腐烂。采用本发明技术制作的饮料富含人参多糖、枸杞多糖、醋酸、维生素、生物类黄酮、矿物质等营养保健因子,具有缓解疲劳、生津止渴、增强免疫力、润肤美容、健脾胃、增食欲、抗氧化、清热解毒、清除自由基、防衰老等功效。
具体实施方式
实施例:
a.混合果蔬汁制备
猕猴桃汁的制作方法是:挑选新鲜、无腐烂的成熟猕猴桃,洗净,去皮,用打浆机打碎,用80目滤网过滤,得猕猴桃汁,采用板式超高温瞬时杀菌机将蔬菜汁在100-110℃条件下灭菌10-30秒,使猕猴桃汁中的酶失活;
柑桔汁的制作方法是:挑选新鲜、无腐烂的成熟柑桔,去皮、去囊衣,用打浆机将果肉打碎,用80目滤网过滤,得柑桔汁,采用板式超高温瞬时杀菌机将蔬菜汁在100-110℃条件下灭菌10-30秒,使蔬菜汁中的酶失活;
芹菜汁的制作方法是:挑选新鲜、无腐烂的芹菜,洗净,用打浆机打成汁,按芹菜汁的重量,添加0.3%-0.6%的Vc、0.1%-0.2%的柠檬酸,搅拌均匀,防止果汁褐变,用80目的滤布过滤,再采用板式超高温瞬时杀菌机将芹菜汁在100-110℃条件下灭菌、灭酶20-30秒,使蔬菜汁中的酶失活,防止蔬菜汁褐变;
黄瓜汁的制作方法是:挑选新鲜、无腐烂的黄瓜,洗净后用打浆机打碎,按黄瓜汁的重量,添加0.3%-0.6%的Vc、0.1%-0.2%的柠檬酸,搅拌均匀,防止果汁褐变,用80目的滤布过滤,再采用板式超高温瞬时杀菌机将黄瓜汁在100-110℃条件下灭菌20-30秒,使黄瓜汁中的酶失活,防止黄瓜汁褐变;
将上述的猕猴桃汁、柑桔汁、芹菜汁、黄瓜汁按重量比3∶4∶2∶2的比例混合,得到果蔬汁;
b.果蔬汁酒精发酵
将果蔬汁用蔗糖将糖度调至14%-16%,用柠檬酸将pH调至4.4-4.6,按照果蔬汁的重量,添加3%-7%的酿酒酵母发酵剂,于25-30℃条件下发酵96-120h,将酒精发酵后的发酵汁用微孔膜过滤机过滤得到去除酵母菌的澄清的果蔬酒精发酵汁;
所述的的酿酒酵母发酵剂是依据下列方法制备的:
(1)酿酒酵母菌摇瓶种子液制备:无菌条件下,将购买自中国工业微生物菌种保藏管理中心的酿酒酵母菌(Saccharomycescerevisiae)(菌株保藏编号为1012)冻干管中的菌粉用YPD液体培养基溶解,倾倒于新配制的YPD平板培养基中,用涂布棒涂布均匀,放入28℃的恒温培养箱中培养48h,得到生长良好的酵母菌菌落;经反复培养活化,得到生长性能优良、产香性能好、产酒精能力强的酵母菌,挑取3-5环酵母菌菌苔接种到YPD液体培养基中,于28℃培养48小时,得到酵母菌浓度5×107个/mL以上的摇瓶种子液;
所述的YPD液体培养基为按下述比例配制的混合液:葡萄糖20克,蛋白胨20克,酵母膏10克,水1000mL,121℃灭菌20min,固体培养基添加2%琼脂粉;
(2)酵母菌一级种子液制备:将步骤(1)得到的酵母菌摇瓶种子液以3%-5%体积比的接种量,接种到盛有酵母菌一级种子液体培养基,配方同YPD培养基,200mL的500mL三角瓶中,在28℃、摇床转速120转/分钟条件下,培养48小时,菌浓度达5×107个/mL以上,镜检无杂菌,得到酵母菌一级种子液;
(3)酵母菌二级种子液制备:将步骤(2)得到的酵母菌一级种子液以3%-5%体积比的接种量,接种到酵母菌二级种子液体培养基,酵母菌二级种子液体培养基配方同酵母菌一级种子液体培养基,盛装量为40%的三角瓶中,在28℃、转速120转/分条件下,培养48小时,菌浓度达5×107个/mL以上,镜检无杂菌,得到酵母菌二级种子液;
(4)酵母菌三级种子液制备:将步骤(3)得到的酵母菌二级种子液以3%-5%体积比的接种量,接种到酵母菌三级种子液体培养基,酵母菌三级种子液体培养基为加糖、加酸调配后的混合果蔬汁,盛装量为40%的三角瓶中,在28℃、转速120转/分钟条件下,培养48小时,菌浓度达5×107个/mL以上,镜检无杂菌,得到酵母菌三级种子液;
(5)酿酒酵母发酵剂:将步骤(4)得到的酵母菌三级种子液以3%-5%体积比的接种量,接种到酵母菌生产发酵剂培养基,酵母菌生产发酵剂培养基为加酸、加糖调配后的混合果蔬汁,盛装量为40%的三角瓶中,在28℃、转速120转/分钟条件下,培养48小时,菌浓度达5×107个/mL以上,得到酿酒酵母发酵剂;
c.醋酸发酵
将经过酒精发酵、微孔膜过滤机过滤后的澄清的果蔬酒精发酵汁转入醋酸发酵罐中,按果蔬酒精发酵汁的重量,接入10%-15%的醋酸菌发酵剂,控制发酵温度在32-36℃,洁净空气的通风量为0.06-0.1vvm,即每分钟进入发酵罐的洁净空气体积相当于发酵罐体积的8%-10%,发酵总时间为120h-168h;
发酵前期,即0-48h,通风量为0.06vvm;发酵中期,即48-72h,通风量为0.08vvm;发酵后期,即72h以后,通风量为0.1vvm;
发酵结束后,将醋酸发酵汁用微孔膜过滤机过滤,得到澄清的发酵果蔬汁;
所述的醋酸菌发酵剂的制作方法如下:
(6)制作醋酸菌摇瓶种子液:无菌条件下,将购买自中国工业微生物菌种保藏管理中心的巴氏醋酸杆菌(Acetobacterpasteurianus)(菌株保藏编号为20001)冻干管中的菌粉用无菌水溶解,倾倒于新配制的平板培养基中,用涂布棒涂布均匀,放入37℃的恒温培养箱中培养24h,得到生长良好的醋酸菌菌落;醋酸菌转接至平板培养基中,反复培养活化得到生长性能优良的醋酸菌;用接种环挑取3-5环菌苔至盛50mL摇瓶种子培养基中的250mL三角瓶中,置于温度为35℃、转速为140转/分的摇床中培养24小时,得到醋酸菌浓度为1×109cfu/mL以上的摇瓶种子液;
所述的摇瓶种子培养基为按下述比例配制的混合液:蛋白胨1.0克、葡萄糖1.0克、牛肉膏1.0克、碳酸钙2%、番茄汁200mL、豆芽汁100mL、水700ml,121℃灭菌20min后,冷却至60℃,加入2.5%的无水乙醇;平板培养基是配制过程中添加2%的琼脂粉;
(7)一级醋酸菌种子液制备:将步骤(6)得到的醋酸菌摇瓶种子液以3%-5%体积比的接种量接种到盛装100mL醋酸菌一级种子液体培养基中,一级种子液体培养基配方同摇瓶种子液体培养基,容器为500mL三角瓶,置于温度为35℃、转速为140转/分的摇床中培养24小时,得到醋酸菌浓度为1×109cfu/mL以上的一级种子液;
(8)二级醋酸菌种子液制备:将步骤(7)得到的醋酸菌一级种子液以3%-5%体积比的接种量接种到盛装100mL二级种子液体培养基中,二级种子液体培养基配方同摇瓶种子液体培养基,容器为500mL三角瓶,置于温度为35℃、转速为140转/分的摇床中培养24小时,得到醋酸菌浓度为1×109cfu/mL以上的二级醋酸菌种子液;
(9)三级醋酸菌种子液制备:将步骤(8)得到的醋酸菌二级种子液以3%-5%体积比的接种量接种到三级种子液体培养基,三级种子液体培养基为果蔬酒精发酵汁,并添加重量比2%的碳酸钙;容器为盛装比为20%的三角瓶,置于温度为35℃、转速为140转/分的摇床中培养24小时,得到醋酸菌浓度为1×109cfu/mL以上的三级醋酸菌种子液;
(10)醋酸菌发酵剂的制备:将步骤(9)得到的醋酸菌三级种子液以3%-5%体积比的接种量接种到醋酸菌发酵剂培养基,醋酸菌发酵剂培养基为果蔬酒精发酵汁,并添加重量比2%的碳酸钙;容器为盛装比为20%的三角瓶,置于温度为35℃、转速为140转/分的摇床中培养24小时,得到醋酸菌浓度为1×109cfu/mL以上的醋酸菌发酵剂;
d.所述的中药提取液,由下列步骤制备而成:
将人参、枸杞、金银花、板蓝根、麦冬、连翘按重量比3∶3∶1∶1∶1∶1混合,用锤片式粉碎机粉碎过40目筛,转入提取罐中,添加10倍体积的水,90℃条件下煎煮120分钟,过滤去除药渣,得提取液;将提取液用微孔膜过滤机过滤去除杂质,得澄清的中药提取液;
e.所述的复合增稠稳定剂由耐酸羧甲基纤维素、卡拉胶、果胶、黄原胶组成,按重量比,比例为2.5∶2∶2.5∶3,添加重量为发酵果蔬与中药提取液总重量的0.03%-0.3%,添加复合增稠稳定剂后,可以有效地避免沉淀产生,提高产品的稳定性;
f.所述的复合甜味剂由安赛蜜、阿斯巴甜、纽甜组成,按重量比,比例为1∶0.5∶2.5,按重量体积比,添加量为2mg/L-10mg/L,添加复合甜味剂以后,可以有效地提高产品的口感,赋予产品良好的口感。
Claims (1)
1.一种复合果蔬汁发酵保健饮料,其特征是:将猕猴桃、柑桔、芹菜、黄瓜分别制备果蔬汁,混合后调节糖度和pH值,再经过酒精发酵、醋酸发酵、微孔膜过滤制得澄清的发酵果蔬汁;
通过热水浸提、微孔膜过滤技术制备澄清中药浸提液,
将发酵果蔬汁与中药浸提液按8∶2的体积比混合,再添加复合增稠稳定剂和复合甜味剂,混合均匀,用食品高压均质机在45MPa-55MPa条件下均质处理20min,90℃灭菌处理15min,无菌灌装,得到红褐色、澄清透明的复合果蔬汁保健饮料;
具体步骤如下:
a.混合果蔬汁制备
猕猴桃汁的制作方法是:挑选新鲜、无腐烂的成熟猕猴桃,洗净,去皮,用打浆机打碎,用80目滤网过滤,得猕猴桃汁,采用板式超高温瞬时杀菌机将蔬菜汁在100-110℃条件下灭菌10-30秒,使猕猴桃汁中的酶失活;
柑桔汁的制作方法是:挑选新鲜、无腐烂的成熟柑桔,去皮、去囊衣,用打浆机将果肉打碎,用80目滤网过滤,得柑桔汁,采用板式超高温瞬时杀菌机将蔬菜汁在100-110℃条件下灭菌10-30秒,使蔬菜汁中的酶失活;
芹菜汁的制作方法是:挑选新鲜、无腐烂的芹菜,洗净,用打浆机打成汁,按芹菜汁的重量,添加0.3%-0.6%的Vc、0.1%-0.2%的柠檬酸,搅拌均匀,防止果汁褐变,用80目的滤布过滤,再采用板式超高温瞬时杀菌机将芹菜汁在100-110℃条件下灭菌、灭酶20-30秒,使蔬菜汁中的酶失活,防止蔬菜汁褐变;
黄瓜汁的制作方法是:挑选新鲜、无腐烂的黄瓜,洗净后用打浆机打碎,按黄瓜汁的重量,添加0.3%-0.6%的Vc、0.1%-0.2%的柠檬酸,搅拌均匀,防止果汁褐变,用80目的滤布过滤,再采用板式超高温瞬时杀菌机将黄瓜汁在100-110℃条件下灭菌20-30秒,使黄瓜汁中的酶失活,防止黄瓜汁褐变;
将上述的猕猴桃汁、柑桔汁、芹菜汁、黄瓜汁按重量比3∶4∶2∶2的比例混合,得到果蔬汁;
b.果蔬汁酒精发酵
将果蔬汁用蔗糖将糖度调至14%-16%,用柠檬酸将pH调至4.4-4.6,按照果蔬汁的重量,添加3%-7%的酿酒酵母发酵剂,于25-30℃条件下发酵96-120h,将酒精发酵后的发酵汁用微孔膜过滤机过滤得到去除酵母菌的澄清的果蔬酒精发酵汁;
所述的的酿酒酵母发酵剂是依据下列方法制备的:
(1)酿酒酵母菌摇瓶种子液制备:无菌条件下,将购买自中国工业微生物菌种保藏管理中心的酿酒酵母菌,Saccharomycescerevisiae,菌株保藏编号为1012,冻干管中的菌粉用YPD液体培养基溶解,倾倒于新配制的YPD平板培养基中,用涂布棒涂布均匀,放入28℃的恒温培养箱中培养48h,得到生长良好的酵母菌菌落;经反复培养活化,得到生长性能优良、产香性能好、产酒精能力强的酵母菌,挑取3-5环酵母菌菌苔接种到YPD液体培养基中,于28℃培养48小时,得到酵母菌浓度5×107个/mL以上的摇瓶种子液;
所述的YPD液体培养基为按下述比例配制的混合液:葡萄糖20克,蛋白胨20克,酵母膏10克,水1000mL,121℃灭菌20min,固体培养基添加2%琼脂粉;
(2)酵母菌一级种子液制备:将步骤(1)得到的酵母菌摇瓶种子液以3%-5%体积比的接种量,接种到盛有酵母菌一级种子液体培养基,配方同YPD培养基,取200mL放入容量为500mL的三角瓶中,在28℃、摇床转速120转/分钟条件下,培养48小时,菌浓度达5×107个/mL以上,镜检无杂菌,得到酵母菌一级种子液;
(3)酵母菌二级种子液制备:将步骤(2)得到的酵母菌一级种子液以3%-5%体积比的接种量,接种到酵母菌二级种子液体培养基,酵母菌二级种子液体培养基配方同酵母菌一级种子液体培养基,盛装量为40%的三角瓶中,在28℃、转速120转/分条件下,培养48小时,菌浓度达5×107个/mL以上,镜检无杂菌,得到酵母菌二级种子液;
(4)酵母菌三级种子液制备:将步骤(3)得到的酵母菌二级种子液以3%-5%体积比的接种量,接种到酵母菌三级种子液体培养基,酵母菌三级种子液体培养基为加糖、加酸调配后的混合果蔬汁,盛装量为40%的三角瓶中,在28℃、转速120转/分钟条件下,培养48小时,菌浓度达5×107个/mL以上,镜检无杂菌,得到酵母菌三级种子液;
(5)酿酒酵母发酵剂:将步骤(4)得到的酵母菌三级种子液以3%-5%体积比的接种量,接种到酵母菌生产发酵剂培养基,酵母菌生产发酵剂培养基为加酸、加糖调配后的混合果蔬汁,盛装量为40%的三角瓶中,在28℃、转速120转/分钟条件下,培养48小时,菌浓度达5×107个/mL以上,得到酿酒酵母发酵剂;
c.醋酸发酵
将经过酒精发酵、微孔膜过滤机过滤后的澄清的果蔬酒精发酵汁转入醋酸发酵罐中,按果蔬酒精发酵汁的重量,接入10%-15%的醋酸菌发酵剂,控制发酵温度在32-36℃,洁净空气的通风量为0.06-0.1vvm,即每分钟进入发酵罐的洁净空气体积相当于发酵罐体积的8%-10%,发酵总时间为120h-168h;
发酵前期,即0-48h,通风量为0.06vvm;发酵中期,即48-72h,通风量为0.08vvm;发酵后期,即72h以后,通风量为0.1vvm;
发酵结束后,将醋酸发酵汁用微孔膜过滤机过滤,得到澄清的发酵果蔬汁;
所述的醋酸菌发酵剂的制作方法如下:
(6)制作醋酸菌摇瓶种子液:无菌条件下,将购买自中国工业微生物菌种保藏管理中心的巴氏醋酸杆菌,Acetobacterpasteurianus,菌株保藏编号为20001,冻干管中的菌粉用无菌水溶解,倾倒于新配制的平板培养基中,用涂布棒涂布均匀,放入37℃的恒温培养箱中培养24h,得到生长良好的醋酸菌菌落;醋酸菌转接至平板培养基中,反复培养活化得到生长性能优良的醋酸菌;用接种环挑取3-5环菌苔至盛50mL摇瓶种子培养基中的250mL三角瓶中,置于温度为35℃、转速为140转/分的摇床中培养24小时,得到醋酸菌浓度为1×109cfu/mL以上的摇瓶种子液;
所述的摇瓶种子培养基为按下述比例配制的混合液:蛋白胨1.0克、葡萄糖1.0克、牛肉膏1.0克、碳酸钙2%、番茄汁200mL、豆芽汁100mL、水700ml,121℃灭菌20min后,冷却至60℃,加入2.5%的无水乙醇;平板培养基是配制过程中添加2%的琼脂粉;
(7)一级醋酸菌种子液制备:将步骤(6)得到的醋酸菌摇瓶种子液以3%-5%体积比的接种量接种到盛装100mL醋酸菌一级种子液体培养基中,一级种子液体培养基配方同摇瓶种子液体培养基,容器为500mL三角瓶,置于温度为35℃、转速为140转/分的摇床中培养24小时,得到醋酸菌浓度为1×109cfu/mL以上的一级种子液;
(8)二级醋酸菌种子液制备:将步骤(7)得到的醋酸菌一级种子液以3%-5%体积比的接种量接种到盛装100mL二级种子液体培养基中,二级种子液体培养基配方同摇瓶种子液体培养基,容器为500mL三角瓶,置于温度为35℃、转速为140转/分的摇床中培养24小时,得到醋酸菌浓度为1×109cfu/mL以上的二级醋酸菌种子液;
(9)三级醋酸菌种子液制备:将步骤(8)得到的醋酸菌二级种子液以3%-5%体积比的接种量接种到三级种子液体培养基,三级种子液体培养基为果蔬酒精发酵汁,并添加重量比2%的碳酸钙;容器为盛装比为20%的三角瓶,置于温度为35℃、转速为140转/分的摇床中培养24小时,得到醋酸菌浓度为1×109cfu/mL以上的三级醋酸菌种子液;
(10)醋酸菌发酵剂的制备:将步骤(9)得到的醋酸菌三级种子液以3%-5%体积比的接种量接种到醋酸菌发酵剂培养基,醋酸菌发酵剂培养基为果蔬酒精发酵汁,并添加重量比2%的碳酸钙;容器为盛装比为20%的三角瓶,置于温度为35℃、转速为140转/分的摇床中培养24小时,得到醋酸菌浓度为1×109cfu/mL以上的醋酸菌发酵剂;
d.所述的中药提取液,由下列步骤制备而成:
将人参、枸杞、金银花、板蓝根、麦冬、连翘按重量比3∶3∶1∶1∶1∶1混合,用锤片式粉碎机粉碎过40目筛,转入提取罐中,添加10倍体积的水,90℃条件下煎煮120分钟,过滤去除药渣,得提取液;将提取液用微孔膜过滤机过滤去除杂质,得澄清的中药提取液;
e.所述的复合增稠稳定剂由耐酸羧甲基纤维素、卡拉胶、果胶、黄原胶组成,按重量比,比例为2.5∶2∶2.5∶3,添加重量为发酵果蔬与中药提取液总重量的0.03%-0.3%,添加复合增稠稳定剂后,可以有效地避免沉淀产生,提高产品的稳定性;
f.所述的复合甜味剂由安赛蜜、阿斯巴甜、纽甜组成,按重量比,比例为1∶0.5∶2.5,按重量体积比,添加量为2mg/L-10mg/L,添加复合甜味剂以后,可以有效地提高产品的口感,赋予产品良好的口感。
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