CN105167090B - 一种猴菇果蔬饮料及其生产方法 - Google Patents
一种猴菇果蔬饮料及其生产方法 Download PDFInfo
- Publication number
- CN105167090B CN105167090B CN201510632721.9A CN201510632721A CN105167090B CN 105167090 B CN105167090 B CN 105167090B CN 201510632721 A CN201510632721 A CN 201510632721A CN 105167090 B CN105167090 B CN 105167090B
- Authority
- CN
- China
- Prior art keywords
- fruits
- vegetables
- monkey mushroom
- juice
- streptococcus thermophilus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 47
- 241000282693 Cercopithecidae Species 0.000 title claims abstract description 44
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 22
- 235000013361 beverage Nutrition 0.000 title claims abstract description 20
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 28
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 25
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 20
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 20
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 20
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 20
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 20
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000012141 concentrate Substances 0.000 claims abstract description 14
- 239000001963 growth medium Substances 0.000 claims abstract description 13
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 12
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 11
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 11
- 241000577951 Hydnum Species 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 239000008213 purified water Substances 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 238000003809 water extraction Methods 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims description 14
- 239000000284 extract Substances 0.000 claims description 10
- 244000060234 Gmelina philippensis Species 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 6
- 244000298715 Actinidia chinensis Species 0.000 claims description 5
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 5
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 5
- 244000099147 Ananas comosus Species 0.000 claims description 5
- 235000007119 Ananas comosus Nutrition 0.000 claims description 5
- 240000007087 Apium graveolens Species 0.000 claims description 5
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 5
- 235000010591 Appio Nutrition 0.000 claims description 5
- 235000000832 Ayote Nutrition 0.000 claims description 5
- 244000241257 Cucumis melo Species 0.000 claims description 5
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 claims description 5
- 240000004244 Cucurbita moschata Species 0.000 claims description 5
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 5
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 239000001888 Peptone Substances 0.000 claims description 5
- 108010080698 Peptones Proteins 0.000 claims description 5
- 244000088415 Raphanus sativus Species 0.000 claims description 5
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 5
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 5
- 244000300264 Spinacia oleracea Species 0.000 claims description 5
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 5
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 5
- 240000006365 Vitis vinifera Species 0.000 claims description 5
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 5
- 229940040526 anhydrous sodium acetate Drugs 0.000 claims description 5
- 235000015278 beef Nutrition 0.000 claims description 5
- 235000021028 berry Nutrition 0.000 claims description 5
- YXVFQADLFFNVDS-UHFFFAOYSA-N diammonium citrate Chemical compound [NH4+].[NH4+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O YXVFQADLFFNVDS-UHFFFAOYSA-N 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 235000019319 peptone Nutrition 0.000 claims description 5
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 5
- 229920000053 polysorbate 80 Polymers 0.000 claims description 5
- 235000015136 pumpkin Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 4
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 4
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 4
- 229910000357 manganese(II) sulfate Inorganic materials 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 241000123222 Hericium Species 0.000 claims description 2
- 229940041514 candida albicans extract Drugs 0.000 claims description 2
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 2
- 239000012138 yeast extract Substances 0.000 claims description 2
- 238000011534 incubation Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 17
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 241000289669 Erinaceus europaeus Species 0.000 abstract 1
- 230000003712 anti-aging effect Effects 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 12
- 108010012715 Superoxide dismutase Proteins 0.000 description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- 241000894006 Bacteria Species 0.000 description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000004310 lactic acid Substances 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 230000000968 intestinal effect Effects 0.000 description 4
- 108010062877 Bacteriocins Proteins 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 238000000265 homogenisation Methods 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 235000013324 preserved food Nutrition 0.000 description 3
- 239000006041 probiotic Substances 0.000 description 3
- 235000018291 probiotics Nutrition 0.000 description 3
- 230000004083 survival effect Effects 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- SIKJAQJRHWYJAI-UHFFFAOYSA-N Indole Chemical compound C1=CC=C2NC=CC2=C1 SIKJAQJRHWYJAI-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005842 biochemical reaction Methods 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 235000021472 generally recognized as safe Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 244000052769 pathogen Species 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 230000009758 senescence Effects 0.000 description 2
- 150000003384 small molecules Chemical class 0.000 description 2
- 238000012859 sterile filling Methods 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000289667 Erinaceus Species 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000011358 absorbing material Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- KCIDZIIHRGYJAE-YGFYJFDDSA-L dipotassium;[(2r,3r,4s,5r,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] phosphate Chemical compound [K+].[K+].OC[C@H]1O[C@H](OP([O-])([O-])=O)[C@H](O)[C@@H](O)[C@H]1O KCIDZIIHRGYJAE-YGFYJFDDSA-L 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000005714 functional activity Effects 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000007365 immunoregulation Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- PZOUSPYUWWUPPK-UHFFFAOYSA-N indole Natural products CC1=CC=CC2=C1C=CN2 PZOUSPYUWWUPPK-UHFFFAOYSA-N 0.000 description 1
- RKJUIXBNRJVNHR-UHFFFAOYSA-N indolenine Natural products C1=CC=C2CC=NC2=C1 RKJUIXBNRJVNHR-UHFFFAOYSA-N 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-N phosphoric acid Substances OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 1
- -1 phosphoric acid hydrogen Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000006461 physiological response Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- 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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/169—Plantarum
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明涉及发酵工程领域,公开了一种猴菇果蔬饮料及其生产方法,包括以下步骤:a)猴头菇子实体粉碎,加入纯化水,用热水浸提,然后浓缩;b)将多种果蔬洗净,紫外消毒,切片,榨汁,拌入白砂糖;c)将嗜热链球菌、保加利亚乳杆菌及植物乳杆菌分别从相应的斜面上转移至MRS培养基,进行扩大培养;d)果蔬汁与猴头浓缩物按比例混合得到猴菇果蔬汁;e)将嗜热链球菌、保加利亚乳杆菌及植物乳杆菌按不同的比例接入猴姑果蔬汁中,静置发酵。本发明猴菇果蔬饮料质量稳定,口感酸甜适中,SOD酶活高且产品稳定性好,具有延缓衰老、增强免疫力的功能。
Description
技术领域
本发明属于发酵工程领域,尤其涉及一种猴菇果蔬饮料及其生产方法。
背景技术
酵素又称为酶,是各种生物反应的催化剂,是一种具有特殊活性的蛋白质,它存在于各个生理反应***及器官组织中,藉以催化及调控体内所有生化反应及新陈代谢的进行。人体内凡是细胞的代谢、新生、分解、消化、合成等,都依靠酵素来完成酵素决定了我们的健康,同时更可决定我们的寿命的长与短。因此酵素又被称之为“生命之源”。酵素还具有「专一性」,每一种酵素只能催化一种生化反应进行,因此人体内的酵素种类高达数千种。酵素是益生菌作用于各种食材,将食材分解成的各种小分子易吸收物质,比如各种单糖,氨基酸,维生素,矿物质等易吸收的小分子物质。
酵素通常以果蔬和食用菌为原材料,通过添加不同的益生菌,少则几个月,多则数年,过程工艺复杂,时间长,容易杂菌污染,产品质量难以控制。
发明内容
本发明的目的在于克服上述不足之处提供一种质量稳定,口感酸甜适中,SOD酶活高的猴菇果蔬饮料。
本发明的另一目的在于提供上述猴菇果蔬饮料的制备方法。
本发明的目的是通过以下方式实现的:
一种猴菇果蔬饮料,该饮料是通过以下方法制备得到的:
a)猴头菇子实体粉碎,加入纯化水,用热水浸提,然后浓缩至相对密度为1.05-1.1,得到猴头浓缩物;
b)将多种果蔬洗净,消毒,切片,榨汁,拌入白砂糖得到果蔬汁;
c)将嗜热链球菌、保加利亚乳杆菌及植物乳杆菌分别从相应的斜面上转移至MRS培养基,进行扩大培养;
d)果蔬汁与猴头浓缩物按1-3:1的重量比例混合得到猴菇果蔬汁,调pH为4.0-6.0;
e)将嗜热链球菌、保加利亚乳杆菌及植物乳杆菌按1-2:1-2:1-2的体积比接入猴姑果蔬汁中,37℃-42℃,静置发酵。
所述步骤b)中,果蔬为等重量比例的菠萝、猕猴桃、香瓜、葡萄、萝卜、菠菜、南瓜、芹菜和香菇。
所述步骤a)中热水浸提的具体制备方法为:将干猴头菇子实体粉碎,加入其12-16倍的纯化水,80-95℃条件下浸提3-4h。
所述步骤b)中白糖的用量为果蔬重量的20%-35%。
所述步骤b)中采用紫外消毒30分钟后,切成切成3-5mm的薄片,榨汁后,加入白糖,再用紫外消毒处理。
所述步骤c)进行扩大培养步骤具体为:分别在嗜热链球菌、保加利亚乳杆菌及植物乳杆菌的斜面上,用接种环挑去1-2环接种到MRS培养基中,37℃,70rpm,培养24h;其中,MRS培养基配方如下:蛋白胨10g,牛肉膏8g,酵母浸粉4g,葡萄糖20g,柠檬酸二铵2g,磷酸氢二钾2g,无水乙酸钠5g,MgSO40.2g,MnSO40.05g,吐温-801mL,pH值6.2-6.4,溶于1000mL蒸馏水中,120℃灭菌20min。
所述步骤e)中,嗜热链球菌、保加利亚乳杆菌及植物乳杆菌三者的总接种量为3-5%。
所述步骤e)中,嗜热链球菌、保加利亚乳杆菌及植物乳杆菌三者的取用比例为1:2:2、2:2:1、2:1:2。
上述猴菇果蔬饮料的制备方法包括以下步骤:
a)猴头菇子实体粉碎,加入纯化水,用热水浸提,然后浓缩至60℃-70℃条件下相对密度为1.05-1.1,得到猴头浓缩物;
b)将多种果蔬洗净,消毒,切片,榨汁,拌入白砂糖得到果蔬汁;
c)将嗜热链球菌、保加利亚乳杆菌及植物乳杆菌分别从相应的斜面上转移至MRS培养基,进行扩大培养;
d)果蔬汁与猴头浓缩物按1-3:1的重量比例混合得到猴菇果蔬汁,调pH为4.0-6.0;
e)将嗜热链球菌、保加利亚乳杆菌及植物乳杆菌按1-2:1-2:1-2的体积比接入猴姑果蔬汁中,37℃-42℃,静置发酵。
以下通过部分实验说明本发明主要参数选择:
1、乳酸菌的培养
将嗜热链球菌、保加利亚乳杆菌及植物乳杆菌的斜面上,用接种环挑去1-2环接种到MRS培养基中,37℃,70rpm,培养24h。MRS培养基配方如下:蛋白胨10g,牛肉膏8g,酵母浸粉4g,葡萄糖20g,柠檬酸二铵2g,磷酸氢二钾2g,无水乙酸钠5g,MgSO4 0.2g,MnSO4 0.05g,吐温-80 1mL,pH值6.2-6.4,溶于1000mL蒸馏水中,120℃灭菌20min。
2、猴菇果蔬汁的制备
水果和蔬菜:菠萝、猕猴桃、香瓜、葡萄、萝卜、菠菜、南瓜、芹菜、香菇各1重量份,用自来水洗净,沥干水分,紫外消毒约30min,切成3-5mm的薄片,用高速匀浆机捣碎,加入2-3份白糖,紫外消毒处理。
将采购的猴头菇子实体干货在高速粉碎机中进行粉碎,选取1重量份猴头子实体粉,加入14重量份纯化水,80-95℃,浸提3-4h,然后用旋转蒸发仪浓缩至猴菇浓缩液的60℃-70℃条件下比重为1.05-1.1。
3、猴菇果蔬发酵饮料的制备
果蔬汁与猴头浓缩物按1:1、2:1、3:1重量比例混合得到猴菇果蔬汁,然后添加柠檬酸分别调pH至4.0、5.0、6.0。将嗜热链球菌、保加利亚乳杆菌及植物乳杆菌按1:2:2、2:2:1、2:1:2的体积比例接入猴菇果蔬汁中,总接种量3%,37℃,静置发酵5-10d;发酵因素及水平按下表进行设置。
按表2正交表进行试验
具体结果如下:
经过试验研究发现,猴菇浓缩物与果蔬汁配比为1:2、pH为6.0、嗜热链球菌、保加利亚乳杆菌及植物乳杆菌的体积比例为1:2:2,以此条件获得的猴菇果蔬饮料最优,且口感最为酸甜可口。
本发明所用的嗜热链球菌被认为是“公认安全性(GRAS)”成分,广泛用于生产一些重要的发酵乳制品。嗜热链球菌也具有一些功能活性,比如生产胞外多糖、细菌素和维生素。另外,嗜热链球菌也可以作为潜在有益菌,实验证明了其具有健康效果、转运活性和一定的胃肠道粘附性。因此,需要我们探索不同嗜热链球菌产生不同代谢物的能力,不只是其发酵产生乳酸的量。A、改善肠道微环境,降低肠道pH值,促进肠蠕动防止病原菌定植,分泌细菌素抑制病原菌的生长。B、调节血压,抑制胆固醇合成酶活性,降低血清中胆固醇含量,其菌发酵产物可以调节控制血压。C、抗癌作用,生成的多糖、细菌素、乳酸等具有抗肿瘤活性的作用,通过激活机体免疫***,抑制细胞的突变来抵抗肿瘤的发生。D、延缓衰老,产生超氧化物歧化酶(SOD)可以清除体内代谢过程中产生的过量超氧阴离子自由基,延缓衰老。嗜热链球菌在pH=6.8的酸性溶液中的存活率是100%,在pH=4的酸性溶液中的存活率约是75%,在pH=3的酸性溶液中的存活率约是70%。
本发明所用的保加利亚乳杆菌所产生的乳酸,能促进胃内容物清空,减少胃酸过多分泌,提高钙、磷、铁的利用率,抑制胃肠中的有害细菌。能产生特殊的香气,有一种独具的风味。抑制肠道中的致病菌和腐败菌的繁殖,有降低血中胆固醇的作用。具有抗癌作用。主要是由于肠道菌群状况改善,抑制了致癌物质产生,降低肠中靛基质和酚的含量;活化了免疫功能,抑制癌细胞增殖。
本发明所用的植物乳杆菌具有很多的保健作用,如下:①有一定的免疫调节作用;②对致病菌有抑制作用;③降低血清胆固醇含量和预防心血管疾病;④维持肠道内菌群平衡;⑤促进营养物质吸收;⑥缓解乳糖不耐症;⑦抑制肿瘤细胞的形成等。
与现有技术比较本发明的有益效果:本发明通过调整不同的菌种比例,以发挥每种益生菌对人体的保健作用。猴菇多糖又具有养胃功能,益生菌具有调节肠道菌群的功能,通过综合调理,排除人体毒素,达到美容养颜的功效。本发明猴菇果蔬饮料质量稳定,口感酸甜适中,SOD酶活高。
具体实施方式
以下通过具体实施例进一步说明本发明。但实施例的具体细节仅用于解释本发明,不应理解为对本发明总的技术方案的限定。
实施例1
1、乳酸菌的培养
将嗜热链球菌、保加利亚乳杆菌及植物乳杆菌的斜面上,用接种环挑去1-2环接种到MRS培养基中,37℃,70rpm,培养24h。MRS培养基配方如下:蛋白胨10g,牛肉膏8g,酵母浸粉4g,葡萄糖20g,柠檬酸二铵2g,磷酸氢二钾2g,无水乙酸钠5g,MgSO4 0.2g,MnSO4 0.05g,吐温-80 1mL,pH值6.2-6.4,溶于1000mL蒸馏水中,120℃灭菌20min。
2、猴菇果蔬汁的制备
水果和蔬菜:菠萝、猕猴桃、香瓜、葡萄、萝卜、菠菜、南瓜、芹菜、香菇各1重量份,用自来水洗净,沥干水分,紫外消毒约30min,切成3-5mm的薄片,用高速匀浆机捣碎,加入2-3份白糖,紫外消毒处理。
将猴头菇子实体干货在高速粉碎机中进行粉碎得到猴头菇子实体粉,加入其14倍重量纯化水,90℃,浸提3h,然后用旋转蒸发仪浓缩至猴菇浓缩液60℃-70℃条件下的相对密度为1.05-1.1。
3、猴菇果蔬发酵饮料的制备
果蔬汁与猴头浓缩物按2:1重量比例混合得到猴菇果蔬汁,然后添加柠檬酸调pH至6.0。将嗜热链球菌、保加利亚乳杆菌及植物乳杆菌按1:2:2的体积比例接入猴菇果蔬汁中,总接种量3%,37℃,静置发酵8d;
4、成品检测及灌装
经过发酵所得的猴菇果蔬饮料有猴头菇特有的香气,入口柔和,酸甜适中,经检测SOD酶活在3000U/mL,经过巴氏杀菌90℃,10min,然后进行无菌灌装得到成品。稳定性考察数据如下,三个月内猴菇果蔬饮料SOD酶活基本没有变化
时间(d) | 30 | 60 | 90 | 120 |
SOD酶酶活(U/mL) | 3000 | 3020 | 2975 | 2000 |
实施例2
1、乳酸菌的培养
将嗜热链球菌、保加利亚乳杆菌及植物乳杆菌的斜面上,用接种环挑去1-2环接种到MRS培养基中,37℃,70rpm,培养24h。MRS培养基配方如下:蛋白胨10g,牛肉膏8g,酵母浸粉4g,葡萄糖20g,柠檬酸二铵2g,磷酸氢二钾2g,无水乙酸钠5g,MgSO4 0.2g,MnSO4 0.05g,吐温-80 1mL,pH值6.2-6.4,溶于1000mL蒸馏水中,120℃灭菌20min。
2、猴菇果蔬汁的制备
水果和蔬菜:菠萝、猕猴桃、香瓜、葡萄、萝卜、菠菜、南瓜、芹菜、香菇各1份,用自来水洗净,沥干水分,紫外消毒约30min,切成3-5mm的薄片,用高速匀浆机捣碎,加入2-3份白糖,紫外消毒处理。
将猴头菇子实体干货在高速粉碎机中进行粉碎得到猴头菇子实体粉,加入其14倍重量纯化水,85℃,浸提4h,然后用旋转蒸发仪浓缩至猴菇浓缩液60℃-70℃条件下的相对密度为1.05-1.1。
3、猴菇果蔬发酵饮料的制备
果蔬汁与猴头浓缩物按3:1重量比例混合得到猴菇果蔬汁,然后添加柠檬酸调pH至5.0。将嗜热链球菌、保加利亚乳杆菌及植物乳杆菌按2:1:2的体积比例接入猴菇果蔬汁中,总接种量为5%,37℃,静置发酵10d;
5、成品检测及灌装
经过发酵所得的猴菇果蔬饮料有猴头菇特有的香气,入口柔和,酸甜适中,经检测SOD酶活在3000U/mL,经过巴氏杀菌90℃,10min,然后进行无菌灌装得到成品。稳定性考察数据如下,三个月内猴菇果蔬饮料SOD酶活基本没有变化
时间(d) | 30 | 60 | 90 | 120 |
SOD酶酶活(U/mL) | 2990 | 3007 | 2963 | 2000 |
依据《保健食品中超氧化物歧化酶(SOD)活性的测定(GB/T 5009.171-2003)》。
Claims (4)
1.一种猴菇果蔬饮料的制备方法,其特征在于该方法包括以下步骤::
a) 猴头菇子实体粉碎,加入纯化水,用热水浸提,然后浓缩至相对密度为1.05-1.1,得到猴头浓缩物;所述步骤a)中热水浸提的具体制备方法为:将干猴头菇子实体粉碎,加入其12-16倍的纯化水,80-95℃条件下浸提3-4h;
b)将多种果蔬洗净,消毒,切片,榨汁,拌入白砂糖得到果蔬汁;白糖的用量为果蔬重量的20%-35%;
c)将嗜热链球菌、保加利亚乳杆菌及植物乳杆菌分别从相应的斜面上转移至MRS培养基,进行扩大培养;
d)果蔬汁与猴头浓缩物按2:1的重量比例混合得到猴菇果蔬汁,调pH为6.0;
e)将嗜热链球菌、保加利亚乳杆菌及植物乳杆菌按1:2:2的体积比接入猴菇 果蔬汁中,37℃-42℃,静置发酵,其中,所述的嗜热链球菌、保加利亚乳杆菌及植物乳杆菌三者的总接种量为3-5%。
2.根据权利要求1 所述的猴菇果蔬饮料的制备方法,其特征在于,所述步骤b)中,果蔬为等重量比例的菠萝、猕猴桃、香瓜、葡萄、萝卜、菠菜、南瓜、芹菜和香菇。
3.根据权利要求1 所述的猴菇果蔬饮料的制备方法,其特征在于,所述步骤b)中采用紫外消毒30分钟后,切成3-5mm的薄片,榨汁后,加入白糖,再用紫外消毒处理。
4.根据权利要求1所述的猴菇果蔬饮料的制备方法,其特征在于,所述步骤 c)进行扩大培养步骤具体为:分别在嗜热链球菌、保加利亚乳杆菌及植物乳杆菌的斜面上,用接种环挑去1-2环接种到MRS培养基中,37℃,70rpm,培养24h;其中,MRS培养基配方如下:蛋白胨10g,牛肉膏8g,酵母浸粉4g,葡萄糖20g,柠檬酸二铵2g,磷酸氢二钾2g,无水乙酸钠5g,MgSO4 0.2g,MnSO4 0.05g,吐温-80 1mL,pH 值6.2-6.4,溶于 1000mL蒸馏水中,120℃灭菌20min。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510632721.9A CN105167090B (zh) | 2015-09-29 | 2015-09-29 | 一种猴菇果蔬饮料及其生产方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510632721.9A CN105167090B (zh) | 2015-09-29 | 2015-09-29 | 一种猴菇果蔬饮料及其生产方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN105167090A CN105167090A (zh) | 2015-12-23 |
CN105167090B true CN105167090B (zh) | 2019-02-01 |
Family
ID=54889931
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510632721.9A Active CN105167090B (zh) | 2015-09-29 | 2015-09-29 | 一种猴菇果蔬饮料及其生产方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105167090B (zh) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105558731A (zh) * | 2016-01-15 | 2016-05-11 | 福建绿泉食品有限公司 | 基于多菌联合发酵技术的果蔬汁及其制备方法 |
CN106262838A (zh) * | 2016-08-18 | 2017-01-04 | 贵州庆福裕兴生物科技有限公司 | 一种刺梨猴头菇酵素及其制备方法 |
CN108208811A (zh) * | 2018-01-29 | 2018-06-29 | 江苏阜丰生物科技有限公司 | 一种蛹虫草果蔬酵素的制备方法 |
CN109247570A (zh) * | 2018-10-25 | 2019-01-22 | 黑龙江惊哲森林农业科技开发有限责任公司 | 一种猴头菇胃动力酵素及其制备方法 |
CN109567177A (zh) * | 2019-01-26 | 2019-04-05 | 陈开兴 | 一种双孢菇发酵营养口服液的配方及制备工艺 |
CN110122722A (zh) * | 2019-06-27 | 2019-08-16 | 贵州大学 | 刺梨猴头菇发酵饮料及其制备方法 |
CN111084312A (zh) * | 2020-01-03 | 2020-05-01 | 沈阳农业大学 | 一种食用菌菇发酵饮料及其制备方法 |
CN114982892A (zh) * | 2022-07-04 | 2022-09-02 | 黄河三角洲京博化工研究院有限公司 | 一种灰树花-仁果益生菌复合发酵饮料及制备方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1092264A (zh) * | 1994-01-31 | 1994-09-21 | 沈明珠 | 鲜猴头菇饮品及其工业化的生产方法 |
CN103750458A (zh) * | 2014-01-08 | 2014-04-30 | 石家庄市兄弟伊兰食品配料有限公司 | 一种玫瑰复合果蔬汁发酵饮料及其制备方法 |
CN104921222A (zh) * | 2015-06-05 | 2015-09-23 | 江南大学 | 一种提高免疫力的菌菇酵素饮料的制备方法 |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101467780A (zh) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | 食用菌饮料 |
CN104824767A (zh) * | 2014-02-12 | 2015-08-12 | 于汇 | 猴头菌发酵健胃消食饮料 |
CN104187947B (zh) * | 2014-08-07 | 2016-06-15 | 河北大学 | 一种猴头菇液体发酵饮料及其制备方法 |
CN104432342B (zh) * | 2015-01-05 | 2016-07-06 | 重庆润优农业开发有限公司 | 一种草莓发酵饮料的制作方法 |
-
2015
- 2015-09-29 CN CN201510632721.9A patent/CN105167090B/zh active Active
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1092264A (zh) * | 1994-01-31 | 1994-09-21 | 沈明珠 | 鲜猴头菇饮品及其工业化的生产方法 |
CN103750458A (zh) * | 2014-01-08 | 2014-04-30 | 石家庄市兄弟伊兰食品配料有限公司 | 一种玫瑰复合果蔬汁发酵饮料及其制备方法 |
CN104921222A (zh) * | 2015-06-05 | 2015-09-23 | 江南大学 | 一种提高免疫力的菌菇酵素饮料的制备方法 |
Also Published As
Publication number | Publication date |
---|---|
CN105167090A (zh) | 2015-12-23 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105167090B (zh) | 一种猴菇果蔬饮料及其生产方法 | |
Kaprasob et al. | B vitamins and prebiotic fructooligosaccharides of cashew apple fermented with probiotic strains Lactobacillus spp., Leuconostoc mesenteroides and Bifidobacterium longum | |
CN107259578A (zh) | 一种益生菌制品及其制备方法 | |
CN103932344B (zh) | 食用菌益生保健饮料的发酵制备方法 | |
CN104770816A (zh) | 一种西瓜汁益生菌发酵饮料及其制备方法 | |
CN105815640A (zh) | 一种促消化调整肠胃果蔬益生菌产品及其制备方法 | |
CN102318806B (zh) | 一种益生菌发酵南瓜、胡萝卜蔬菜粉的制备方法 | |
CN103141732B (zh) | 一种利用益生菌进行松花粉发酵的新工艺 | |
CN105231166A (zh) | 一种高sod活性酵素及其制备方法 | |
CN105285700A (zh) | 用于全麦粉生产的麸皮的生物改性方法 | |
CN103932343B (zh) | 用蔬菜和水果发酵制备风味保健饮料的方法 | |
CN108175015A (zh) | 一种植物益生菌发酵苹果浆的制备方法 | |
CN104770731A (zh) | 锁阳酵素及其制备工艺 | |
CN113413351A (zh) | 一种具有美白抗衰功效的发酵液、发酵多肽及其制备方法和应用 | |
CN107028063A (zh) | 一种怀山药益生菌饮料的制备方法 | |
CN110169545A (zh) | 一种利用乳酸菌制备发酵鸭肉的方法 | |
CN110916177A (zh) | 一种通过酶酵耦合技术制备的海带酵素方法 | |
CN101407754A (zh) | 一种黑木耳糙米醋的生产工艺 | |
Cai et al. | Water kefir: A review of its microbiological profile, antioxidant potential and sensory quality | |
da Silva et al. | Quantification of lactic acid bacteria and bifidobacteria in goat milk based yoghurts with added water-soluble soy extract | |
CN104886569A (zh) | 一种活性益生菌发酵饮料及其制备方法 | |
CN108887680A (zh) | 一种高效促进肠道有益菌增殖的小分子营养制剂及其制备方法 | |
CN105559087A (zh) | 一种含燕窝酸的益生菌产品及其制备方法 | |
CN105029598A (zh) | 一种活性西瓜汁发酵饮料及其制备方法 | |
CN107646531A (zh) | 一种富硒灵芝培养基的制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
TA01 | Transfer of patent application right |
Effective date of registration: 20181213 Address after: 211600 Shenhua Avenue 188, Jinhu County, Huaian City, Jiangsu Province Applicant after: Jiangsu Shenhua Pharmaceutical Co.,Ltd. Address before: 213600 Shenhua Avenue 188, Jinhu County, Huaian City, Jiangsu Province Applicant before: JIANGSU FUFENG BIOLOGICAL TECHNOLOGY CO., LTD. |
|
TA01 | Transfer of patent application right | ||
GR01 | Patent grant | ||
GR01 | Patent grant |