CN105249112A - 一种芒果雪梨发酵饮料的制备方法 - Google Patents
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及一种芒果雪梨发酵饮料的制备方法,属于食品加工技术领域;其包括:(1)预处理:收取芒果,去杂、称重、去皮、去籽,加入无菌水后磨制成匀浆状制成芒果浆;(2)酶解:在步骤(1)中得到的匀浆中,加入0.1~2.0%芒果重量的果胶酶和0.1~2.0%芒果重量的糖化酶,调节pH为6-8,在50~60℃搅拌2~6h;(3)调配:将步骤(2)获得的酶解液中加入葡萄糖和雪梨汁,搅拌溶解;(4)发酵:在芒果调配液中接种发酵剂进行发酵;(5)离心:将发酵液经离心处理除掉残渣,即可得到芒果雪梨发酵饮料;本发明制备的芒果雪梨发酵饮料,适口性好,营养更全面。
Description
技术领域
本发明涉及一种芒果雪梨发酵饮料的制备方法,属于食品加工技术领域。
背景技术
作为水果食用的木瓜实际是番木瓜,果皮光滑美观,果肉厚实细致、香气浓郁、汁水丰多、甜美可口、营养丰富,有“百益之果”、“水果之皇”、“万寿瓜”之雅称,是岭南四大名果之一。木瓜富含17种以上氨基酸及钙、铁等,还含有木瓜蛋白酶、番木瓜碱等。半个中等大小的木瓜足供成人整天所需的维生素C。木瓜在中国素有“万寿果”之称,顾名思义,多吃可延年益寿。木瓜性温味酸,平肝和胃,舒筋络,活筋骨,降血压。木瓜的果实富含17种以上氨基酸及钙、铁等,还含有木瓜蛋白酶、番木瓜碱等。木瓜中维生素C的含量非常高,是苹果的48倍。木瓜能消除体内过氧化物等毒素,净化血液,对肝功能障碍及高血脂、高血压病具有防治效果。番木瓜碱具有抗肿瘤的功效,并能阻止人体致癌物质亚硝胺的合成,对淋巴性白血病细胞具有强烈抗癌活性。木瓜里的酵素会帮助分解肉食,减低胃肠的工作量,帮助消化,防治便秘,并可预防消化***癌变。木瓜能均衡、强化青少年和孕妇妊娠期的荷尔蒙的生理代谢平衡,润肤养颜。
雪梨,梨名,肉嫩白如雪,故称,是一种常见的水果。据《本草纲目》记载,“梨者,利也,其性下行流利。”它药用能治风热、润肺、凉心、消痰、降火、解毒。医学研究证明,梨确有润肺清燥、止咳化痰、养血生肌的作用。因此对急性气管炎和上呼吸道感染的患者出现的咽喉干、痒、痛、音哑、痰稠、便秘、尿赤、祛痰均有良效。梨又有降低血压和养阴清热的效果,所以高血压、肝炎、肝硬化病人常吃梨有好处。味甘性寒,具生津润燥、清热化痰、养血生肌之功效,特别适合秋天食用。梨可以生吃,也可以蒸,还可以做成汤和羹。
目前芒果和雪梨的深加工程度有待提高,加强芒果与雪梨功能与保健价值研究,开发芒果与雪梨系列保健食品,具有重要的现实意义。其中,将其制备发酵成饮料不仅是解决芒果成熟期短、保鲜困难等问题的有效手段之一,而且可以得到保健功能较好的保健饮料。
针对此现象,中国发明CN:201410315811.0公开了一种芒果饮料及其制作方法。具体是由芒果汁、银杏叶汁、樱桃汁、胡萝卜汁、糖、柠檬酸、水调制而成。所制备出来的芒果饮料口感酸甜适口,适口性好。但是该专利没有经过微生物发酵,营养价值没有得到很好的提升,因此需要研究新型发酵芒果饮料为市场增加新品种。
发明内容
本发明针对传统的芒果饮料存在的问题,旨在提供一种芒果雪梨发酵饮料的制备方法,步骤简单,使制备的发酵饮料营养全面。
为了解决上述问题,本发明所采用的技术方案是:
一种芒果雪梨发酵饮料的制备方法,包括以下步骤:
(1)预处理:收取芒果,去杂、称重、去皮、去籽,加入4~8倍芒果重量的无菌水后磨制成匀浆状制成芒果浆;
(2)酶解:在步骤(1)中得到的匀浆中,加入0.1~2.0%芒果重量的果胶酶和0.1~2.0%芒果重量的糖化酶,调节pH为6-8,在50~60℃搅拌2~6h;
(3)调配:将步骤(2)获得的酶解液加入3.0~5.0%芒果重量的葡萄糖和5.0~15.0%芒果重量的雪梨汁,搅拌溶解;
(4)发酵:在芒果调配液中接种发酵剂进行发酵;
(5)离心:将发酵液经离心处理除掉残渣,即可得到芒果雪梨发酵饮料。
步骤(4)所述的果胶酶的活力为:12000U/g;使用的糖化酶的活力为:100000U/g。
步骤(6)所述的发酵剂为植物乳杆菌、嗜酸乳杆菌、酿酒酵母,其添加量分别为芒果重量的1-3%、2-4%、2-3%、发酵条件为:30-37℃、pH6-8,发酵时间为20-40h。
本发明的有益效果是:
(1)采用多种微生物协同发酵的工艺;
(2)采用本发明制备的芒果雪梨发酵饮料,适口性好,营养更全面;
(3)本发明工艺简单,成本低廉,适合大规模推广。
具体实施方式
下面通过实施例对本发明做进一步详细说明,这些实施例仅用来说明本发明,并不限制本发明的范围。在不脱离本发明实质的构思的前提条件下,还可以做出若干调整或改进,均属于本发明的保护范围。
实施例1
一种芒果雪梨发酵饮料的制备方法,包括以下步骤:
(1)预处理:收取芒果,去杂、称重1000g去皮、去籽,加入5倍芒果重量的无菌水后磨制成匀浆状制成芒果浆;
(2)酶解:在步骤(1)中得到的匀浆中,加入0.15%芒果重量的果胶酶和0.15%芒果重量的糖化酶,调节pH为7,在56℃搅拌5h。其中,使用的果胶酶的活力为:12000U/g;使用的糖化酶的活力为:100000U/g;
(3)调配:将步骤(2)获得的酶解液加入4.0%芒果重量的葡萄糖和10.0%芒果重量的雪梨汁,搅拌溶解;
(4)发酵:在芒果调配液中接种发酵剂进行发酵。其中,发酵剂为植物乳杆菌、嗜酸乳杆菌、酿酒酵母,其添加量分别为芒果重量的3%、4%、3%、发酵条件为:35℃、pH7,发酵时间为30h;
(5)离心:将发酵液经离心处理除掉残渣,即可得到芒果雪梨发酵饮料。
实施例2
一种芒果雪梨发酵饮料的制备方法,包括以下步骤:
(1)预处理:收取芒果,去杂、称重1000g去皮、去籽,加入4倍芒果重量的无菌水后磨制成匀浆状制成芒果浆;
(2)酶解:在步骤(1)中得到的匀浆中,加入1%芒果重量的果胶酶和1%芒果重量的糖化酶,调节pH为8,在60℃搅拌2h。其中,使用的果胶酶的活力为:12000U/g;使用的糖化酶的活力为:100000U/g;
(3)调配:将步骤(2)获得的酶解液加入3.0%芒果重量的葡萄糖和15.0%芒果重量的雪梨汁,搅拌溶解;
(4)发酵:在芒果调配液中接种发酵剂进行发酵。其中,发酵剂为植物乳杆菌、嗜酸乳杆菌、酿酒酵母,其添加量分别为芒果重量的1%、2%、2%、发酵条件为:30℃、pH6,发酵时间为20h;
(5)离心:将发酵液经离心处理除掉残渣,即可得到芒果雪梨发酵饮料。
实施例3
一种芒果雪梨发酵饮料的制备方法,包括以下步骤:
(1)预处理:收取芒果,去杂、称重1000g去皮、去籽,加入8倍芒果重量的无菌水后磨制成匀浆状制成芒果浆;
(2)酶解:在步骤(1)中得到的匀浆中,加入2%芒果重量的果胶酶和0.15%芒果重量的糖化酶,调节pH为6,在50℃搅拌6h。其中,使用的果胶酶的活力为:12000U/g;使用的糖化酶的活力为:100000U/g;
(3)调配:将步骤(2)获得的酶解液加入5.0%芒果重量的葡萄糖和8.0%芒果重量的雪梨汁,搅拌溶解;
(4)发酵:在芒果调配液中接种发酵剂进行发酵。其中,发酵剂为植物乳杆菌、嗜酸乳杆菌、酿酒酵母,其添加量分别为芒果重量的2%、2.5%、2%、发酵条件为:30℃、pH6.5,发酵时间为40h;
(5)离心:将发酵液经离心处理除掉残渣,即可得到芒果雪梨发酵饮料。
Claims (3)
1.一种芒果雪梨发酵饮料的制备方法,其特征在于:包括以下步骤:
(1)预处理:收取芒果,去杂、称重、去皮、去籽,加入4~8倍芒果重量的无菌水后磨制成匀浆状制成芒果浆;
(2)酶解:在步骤(1)中得到的匀浆中,加入0.1~2.0%芒果重量的果胶酶和0.1~2.0%芒果重量的糖化酶,调节pH为6-8,在50~60℃搅拌2~6h;
(3)调配:将步骤(2)获得的酶解液加入3.0~5.0%芒果重量的葡萄糖和5.0~15.0%芒果重量的雪梨汁,搅拌溶解;
(4)发酵:在芒果调配液中接种发酵剂进行发酵;
(5)离心:将发酵液经离心处理除掉残渣,即可得到芒果雪梨发酵饮料。
2.根据权利要求1所述的一种芒果雪梨发酵饮料的制备方法,其特征在于步骤(4)中,使用的果胶酶的活力为:12000U/g;使用的糖化酶的活力为:100000U/g。
3.根据权利要求1所述的一种芒果雪梨发酵饮料的制备方法,其特征在于步骤(6)中,发酵剂为植物乳杆菌、嗜酸乳杆菌、酿酒酵母,其添加量分别为芒果重量的1-3%、2-4%、2-3%、发酵条件为:30-37℃、pH6-8,发酵时间为20-40h。
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