CN104509917A - 一种甜玉米醋的制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明涉及到一种甜玉米醋的制备方法。具体包括：选择无虫害、新鲜的甜玉米为原料，接着将甜玉米打成浆，然后将甜玉米浆、白糖、乳酸菌混合并搅拌均匀，最后进行发酵、浆渣分离、勾兑、分装于盛装容器中并灭菌而得甜玉米醋成品。通过实施本发明，采用甜玉米为原料，甜玉米醋制备过程没有参杂醋精、香精等辅助原料，制备出来的甜玉米醋口感纯正、柔和爽口。适口性好，口感佳，能激起人们的食欲，是一种具有多种保健功能的果醋饮品，市场前景非常好。
Description
技术领域
本发明属于一种新型醋饮品的制备技术领域，具体涉及到一种甜玉米醋的制备方法。
技术背景
果醋能促进新陈代谢，调节酸碱平衡，消除疲劳，含有十种以上的有机酸和人体所需的多种氨基酸。经过长时间劳动和剧烈运动后，人体内会产生大量乳酸，使人感觉疲劳，如在此时补充果醋，能促进代谢功能恢复，从而消除疲劳。另外，果醋中含有的钾、锌等多种矿物元素在体内代谢后会生成碱性物质，能防止血液酸化，达到调节酸碱平衡的目的。
同时，从有关文献中获悉，果醋还具有降低胆固醇、提高免疫力、促进血液循环及降压、抗菌消炎及防治感冒、开发智力、美容护肤及延缓衰老、减肥等功效。
目前，在市场上，有以苹果、葡萄、山楂等各种水果为原料所生产的果醋饮料。这些饮料完全迎合了现代都市人绿色、健康的消费理念，市场非常好。
当前，用甜玉米为原料制备甜玉米醋未见相关报道。
发明内容
本发明的目的就是提供全新的一种甜玉米醋的制备方法。具体包括：选择无虫害、新鲜的甜玉米为原料，接着将甜玉米打成浆，然后将甜玉米浆、白糖、乳酸菌混合并搅拌均匀，最后进行发酵、浆渣分离、勾兑、分装于盛装容器中并灭菌而得甜玉米醋成品。通过实施本发明，采用甜玉米为原料，甜玉米醋制备过程没有参杂醋精、香精等辅助原料，制备出来的甜玉米醋口感纯正、柔和爽口。适口性好，口感佳，能激起人们的食欲，是一种具有多种保健功能的果醋饮品，市场前景非常好。
所述的甜玉米，又称蔬菜玉米，因其具有丰富的营养及甜、鲜、脆、嫩的特色而深受各阶层消费者青睐。甜玉米营养丰富，食用价值高，被当今世界广泛用作保健的营养食物。德国营养保健协会的研究表明，在所有主食中，玉米的营养价值和保健作用最高。玉米含有7种“抗衰剂”即钙、谷胱甘肽、维生素、镁、硒、维生素E和脂肪酸。经测定，每100克玉米能提供近300毫克的钙，几乎与乳制品中所含的钙差不多。研究表明，丰富的钙可以起到降血压的功效。玉米中所含有的胡萝素被人体吸收后转化为维生素A，具有防癌作用；富含的植物纤维素能加速致癌物质和其他毒物的排出；所含的天然维生素E则有促进细胞***，延缓衰老，降低血清胆固醇、防止皮肤病变的功能，还能减轻动脉硬化和脑功能衰退。另外，玉米含有的黄体素、黄质有利于延缓眼睛老化。
所述的乳酸菌乳酸菌指发酵糖类主要产物为乳酸的一类无芽孢、革兰氏染色阳性细菌的总称。凡是能从葡萄糖或乳糖的发酵过程中产生乳酸的细菌统称为乳酸菌。这是一群相当庞杂的细菌，目前至少可分为18个属，共有200多种。除极少数外，其中绝大部分都是人体内必不可少的且具有重要生理功能的菌群，其广泛存在于人体的肠道中。目前已被国内外生物学家所证实，肠内乳酸菌与健康长寿有着非常密切的直接关系。乳酸菌是一种存在于人类体内的益生菌。乳酸菌能够将碳水化合物发酵成乳酸，因而得名。益生菌能够帮助消化，有助人体肠脏的健康，因此常被视为健康食品，添加在酸奶之内。
乳酸菌在动物体内能发挥许多的生理功能。大量研究资料表明，乳酸菌能促进动物生长，调节胃肠道正常菌群、维持微生态平衡，从而改善胃肠道功能；提高食物消化率和生物效价；降低血清胆固醇，控制内毒素；抑制肠道内腐败菌生长：提高机体免疫力等。
从有关文献中获悉，乳酸菌通过发酵产生的有机酸、特殊酶系、酸菌素等物质具有特殊生理功能，可刺激组织发育，对机体的营养状态、生理功能、免疫反应和应激反应等产生如下作用：
(1)提供营养物质，促进机体生长乳酸菌如果能在体内正常发挥代谢活性，就能直接为宿主提供可利用的必需氨基酸和各种维生素(维生素B族和K等)，还可提高矿物元素的生物活性，进而达到为宿主提供必需营养物质、增强动物的营养代谢、直接促其生长的作用。Dalmin等研究报道乳酸菌可以改良水质，提高斑节对虾的存活率、生长速率和健康状况。Hamad(1979)试验证明，小麦、稻米等谷物用乳酸菌发酵后，营养价值大大提高。此外，乳酸菌产生的酸性代谢产物使肠道环境偏酸性，而一般消化酶的最适PH值为偏酸性(淀粉酶6.5、糖化酶4.4)，这样就有利于营养素的消化吸收。何机峻的产生还可加强肠道的蠕动和分泌，也可促进消化吸收养分。
(2)改善胃肠道功能，维持肠道菌群平衡动物的整个消化道在正常情况下都寄生有大量微生物
(3)改善免疫能力，乳酸杆菌和双歧杆菌一方面能明显激活巨噬细胞的吞噬作用，另一方面由于它能在肠道定植，相当于天然自动免疫。它们还能刺激腹膜巨噬细胞、诱导产生干扰素、促进细胞***、产生抗体及促进细胞免疫等，所以能增强机体的非特异性和特异性免疫反应，提高机体的抗病能力。Pergidon等(1988)报道，口服乳酸菌后，对巨璇细胞的半乳糖甙酶活性、巨噬细胞的吞噬活性等具有显著的激活和促进作用。当异物侵入机体时，免疫细胞被乳酸菌激活，增强了机体对异物产生抗体的作用。Chndra(1984)认为，乳酸菌之所以具有有激机体产生抗体的作用，是由于菌体通过***、粘膜刺激淋巴细胞接受刺激的淋巴细胞再通过肠系膜***(MIN)循环到血流中，并分布全身，从而调节机体的免疫应笞。
(4)抗菌作用，乳酸菌对一些腐败菌和低温细菌有较好的抑制作用。可用于防治腹泻、下痢、肠炎、便秘和由于肠道功能紊乱引起的多种疾病以及皮肤炎症。
本发明是通过以下技术方案来实现的：
一种甜玉米醋的制备方法，技术方案中包括如下步骤：
1、选料：选择无虫害、新鲜的甜玉米为原料。
2、打浆：将甜玉米打成浆。
3、原料配比：甜玉米浆100斤、白糖5～6斤、乳酸菌4～5斤。
4、混料发酵：将上述原料混合并搅拌均匀，然后放置于容器中进行厌氧发酵，在温度为23～25°环境下发酵15～30天。
5、浆渣分离：将发酵物进行过滤得到澄清的原醋母液。
6、勾兑：按需将原醋母液勾兑适量的清水而得成品甜玉米醋原料液。
7、成品：按量将甜玉米醋原料液分装于盛装容器中，然后经过灭菌而得甜玉米醋成品。
本发明既有如下优点：
1、本发明所提出的甜玉米醋制备工艺简单，容易实施。
2、实施本发明所用的主要原料——甜玉米，原料广泛、成本低，而且营养价值很高，保健功效好。
3、通过实施本发明，所用菌种——乳酸菌。是一群相当庞杂的细菌，目前至少可分为18个属，共有200多种。除极少数外，其中绝大部分都是人体内必不可少的且具有重要生理功能的菌群，其广泛存在于人体的肠道中。目前已被国内外生物学家所证实，肠内乳酸菌与健康长寿有着非常密切的直接关系。
4、传统的水果果醋大都是通过添加各种辅助原料勾兑而成。通过实施本发明，甜玉米醋制备过程没有参杂醋精、香精等辅助原料，制备出来的甜玉米醋口感纯正、柔和爽口。适口性好，口感佳，能激起人的食欲，是一种具有多种保健功能的果醋饮品，市场前景非常好。
具体实施方式
下面结合实施例对本发明的方法进一步说明。
一种甜玉米醋的制备方法，具体实施方式如下：1、选料：选择无虫害、新鲜的甜玉米为原料。
2、打浆：将甜玉米打成浆。
3、原料配比：甜玉米浆100斤、白糖5～6斤、乳酸菌4～5斤。
4、混料发酵：将上述原料混合并搅拌均匀，然后放置于容器中进行厌氧发酵，在温度为23～25°环境下发酵15～30天。
5、浆渣分离：将发酵物进行过滤得到澄清的原醋母液。
6、勾兑：按需将原醋母液勾兑适量的清水而得成品甜玉米醋原料液。
7、成品：按量将甜玉米醋原料液分装于盛装容器中，然后经过灭菌而得甜玉米醋成品。
Claims (1)
1.一种甜玉米醋的制备方法，其特征包括如下步骤：
(1)选料：选择无虫害、新鲜的甜玉米为原料；
(2)打浆：将甜玉米打成浆；
(3)原料配比：甜玉米浆100斤、白糖5～6斤、乳酸菌4～5斤；
(4)混料发酵：将上述原料混合并搅拌均匀，然后放置于容器中进行厌氧发酵，在温度为23～25°环境下发酵15～30天；
(5)浆渣分离：将发酵物进行过滤得到澄清的原醋母液；
(6)勾兑：按需将原醋母液勾兑适量的清水而得成品甜玉米醋原料液；
(7)成品：按量将甜玉米醋原料液分装于盛装容器中，然后经过灭菌而得甜玉米醋成品。
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| CN106119067A (zh) * | 2016-08-26 | 2016-11-16 | 黄爱红 | 一种玉米醋 |
| CN112322444A (zh) * | 2020-11-17 | 2021-02-05 | 黄健 | 一种红薯醋饮料的制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106119067A (zh) * | 2016-08-26 | 2016-11-16 | 黄爱红 | 一种玉米醋 |
| CN112322444A (zh) * | 2020-11-17 | 2021-02-05 | 黄健 | 一种红薯醋饮料的制备方法 |
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