CN105495245A - 枸杞女贞子酵素保健饮料的制作方法 - Google Patents
枸杞女贞子酵素保健饮料的制作方法 Download PDFInfo
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Abstract
本发明提供了一种用枸杞女贞子制备酵素保健饮料的方法,其是以枸杞和女贞子为发酵主要原料,捣碎成浆,加入原蜜和纯净水,采用乳酸菌菌株为发酵菌株,按发酵原液体积的1~5%比例将发酵菌液加入到发酵体系中,发酵温度为25℃~35℃,pH为5.0~8.0,发酵时间10d左右,生产制备枸杞女贞子酵素保健饮料。本发明完全发酵,使其中的多种酶、维生素、氨基酸和微量元素充分释放出来,产品具有枸杞和女贞子独有的风味,酸甜可口,营养丰富,采用了传统的发酵技术,属于生物工程技术领域。
Description
技术领域
本发明涉及水果酵素的生产方法,尤其是枸杞女贞子酵素保健饮料的发酵方法,属于生物工程技术领域。
背景技术
水果酵素,是一种用新鲜水果发酵产生的产品,对人体具有保健作用。虽然水果酵素号称有排毒、养颜、补气血等作用,但目前的酵素制作存在,1)一味追求原料投入数,总投入原料过多,影响单味原料的作用规模;2)发酵时间长,影响原料中酵素稳定性;3)发酵微生物稳定性差,或天然接种,影响微生物功能发挥,没有关注酵素主原料和微生物的相互作用,从而影响了酵素产品的使用和发展。因此建立单味主材发酵制备酵素的方法十分必要。
枸杞子,为茄科植物枸杞的成熟果实。具有多种保健功效,是***批准的药食两用食物。枸杞子富含枸杞多糖,枸杞多糖是一种水溶性多糖,由***糖、葡萄糖、半乳糖、甘露糖、木糖、鼠李糖这6种单糖成分组成,具有生理活性,能够增强非特异性免疫功能,提高抗病能力,抑制肿瘤生长和细胞突变。免疫衰老与细胞凋亡密切相关。枸杞多糖(LBP),能明显提高吞噬细胞的吞噬功能,提高淋巴细胞的增殖能力。枸杞子能有效降低患高脂血症的大鼠血清中甘油三酯和胆固醇的含量,具有明显的降血脂、调节脂类代谢功能,对预防心血管疾病具有积极作用。枸杞多糖能明显增强受损胰岛细胞内超氧化物歧化酶(SOD)的活性,提高胰岛细胞的抗氧化能力,减轻过氧化物对细胞的损伤,降低内二醛生成量,这表明枸杞多糖对胰岛细胞有一定的保护作用。枸杞富含胡萝卜素,在人体内能转化成维生素A,具有维持上皮组织正常生长与分化的功能,量充足时可预防鼻、咽、喉和其他呼吸道感染,提高呼吸道抗病能力。
女贞子是木犀科女贞属植物女贞的果实,该品呈卵形、椭圆形或肾形,紫黑色,油性。无臭,味甘、微苦涩。具有良好的降血脂、降血压、抗肝损伤和动脉硬化等功效;此外,还有调节内分泌,增强免疫力,抗炎抗癌等功效。女贞子尚有强心、扩张冠状血管、扩张外周血管等心血管***作用;利尿、止咳,缓泻,抗菌等作用。
原蜜是指未经处理加工过的蜂蜜,是一种过饱和果糖溶液,水活度低,渗透压高,并含有少量H2O2及不同浓度的多酚物质及其他抗氧化剂因子,有抗癌,防衰老的作用。故其自身所有的蜜源菌一般具有较强的耐高渗透压及高氧化胁迫的能力。
本专利涉及的乳酸菌菌种为商业乳酸菌。
发明内容
本发明提供了一种能最大限度保持枸杞女贞子营养保健成分的酵素制备方法,解决了现有水果酵素生产过程中不能保证无病原菌的污染,发酵时间过长,以及无法有效的将酵素活性长时间保留等问题。
为解决上述技术问题,本发明采用的技术方案为:
枸杞女贞子酵素保健饮料的发酵方法,包括以下步骤:
(1)挑选材料:选择干品的枸杞和女贞子做发酵的基质;
(2)材料的处理:先用自来水将枸杞和女贞子清洗两遍,去皮后,用纯净水清洗一遍,再用0.9%的NaCl溶液浸泡2分钟,低温杀菌,沥干,然后去皮,捣碎成浆备用;
(3)菌种培养:使用纯净水配制LB培养基,将原保存乳酸菌菌株活化,培养约48小时得到的菌液备用;
(4)接种发酵:均按照接种比例1~5%,将原蜜和乳酸菌接入发酵原液,菌浓度为106CFU/mL,发酵6~14d,pH值5.0~8.0,温度25℃~35℃;
(5)后期处理制作:粗过滤,初步筛掉大颗粒残渣,过滤条件:过滤筛为20~32目。细过滤:进一步滤掉小型颗粒水果残渣,使液态呈现较清澈的状态,过滤条件:过滤筛数目为80~100目,既得天然酵素原液。
本发明的有益效果:
1.利用低温杀菌、严格控制发酵温度,有效的降低了水果酵素营养成分的损失,最大限度保留了酵素活性;
2.接入了原蜜和乳酸菌,优势菌株抑制了其他杂菌滋生,是产品的质量稳定;
3.发酵的总时间为10d左右,时间短避免过多氧化,有利于保持枸杞女贞子本身含有的酵素物质,以及本身独有的酸甜。
具体实施方式
下面将结合本发明实施例,对本发明的技术方案进行清楚、完善地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动的前提下所获得的其他实施例,都属于本发明保护的范围。
实施例1
一种发酵枸杞女贞子酵素的方法,包括以下步骤:
(1)挑选材料:选择干品的枸杞和女贞子做发酵的基质;
(2)材料的处理:先用自来水将枸杞和女贞子清洗两遍,去皮后,用纯净水清洗一遍,再用0.9%的NaCl溶液浸泡2分钟,低温杀菌,沥干,然后去皮,捣碎成浆备用;装入体积为1L的容器中,果浆大概占体积的30%,加入100mL原蜜和600mL纯净水,制成发酵培养基备用;
(3)配制LB培养基,将原保存乳酸菌菌株活化,培养约48小时得到的发酵菌液备用;
(4)均按照接种比例5%,将乳酸菌取50mL接入发酵培养基,发酵7d,pH值7.0,温度25℃;
(5)先进行粗过滤,过滤筛数目为20~32目。然后细过滤,过滤筛数目为为80~100目,即得澄清酸甜的天然枸杞女贞子酵素。
实施例2
一种发酵枸杞女贞子酵素的方法,包括以下步骤:
(1)挑选材料:选择干品的枸杞和女贞子做发酵的基质;
(2)材料的处理:先用自来水将枸杞和女贞子清洗两遍,去皮后,用纯净水清洗一遍,再用0.9%的NaCl溶液浸泡2分钟,低温杀菌,沥干,然后去皮,捣碎成浆备用;装入体积为1L的容器中,果浆大概占体积的25%,加入150mL原蜜和600mL纯净水,制成发酵原液备用;
(3)配制LB培养基,将原保存乳酸菌菌株活化,培养约48小时得到的菌液备用;
(4)均按照接种比例4%,将乳酸菌取40mL接入发酵原液,发酵8d,pH值7.0,温度30℃;
(5)先进行粗过滤,过滤筛数目为20~32目。然后细过滤,过滤筛数目为80~100目,即得澄清酸甜的天然枸杞女贞子酵素。
实施例3
一种发酵枸杞女贞子酵素的方法,包括以下步骤:
(1)挑选材料:选择干品的枸杞和女贞子做发酵的基质;
(2)材料的处理:先用自来水将枸杞和女贞子清洗两遍,去皮后,用纯净水清洗一遍,再用0.9%的NaCl溶液浸泡2分钟,低温杀菌,沥干,然后去皮,捣碎成浆备用;装入体积为2L的容器中,果浆大概占体积的40%,加入200mL原蜜和1000mL纯净水,制成发酵原液备用;
(3)配制LB培养基,将原保存乳酸菌菌株活化,培养约48小时得到的菌液备用;
(4)均按照接种比例5%,将乳酸菌取50mL接入发酵原液,发酵10d,pH值7.0,温度35℃;
(5)先进行粗过滤,过滤筛数目为20~32目。然后细过滤,过滤筛数目为80~100目,既得澄清的酵素含量较高的天然枸杞女贞子酵素。
本发明中的枸杞和女贞子含有丰富的天然酵素物质以及对人体有益的元素,但是不仅仅限于此,可以根据实际情况,确定枸杞和女贞子的量或者比例混合在一起,只要能达到酵素配比合理、酵素含量高就可以。
另外发酵原液的选择和配比、接种量也不限于实施例所举的组合,可根据实际情况选择不同的组合。
以上所述仅为本发明的较佳实例而已,并不用以限制本发明,凡在本发明的思路和原则之内,所做的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (6)
1.一种用枸杞女贞子制备酵素保健饮料的方法,其特点是利用枸杞和女贞子为主要发酵原料,枸杞和女贞子捣碎成浆,加入原蜜,采用乳酸菌为发酵菌株,生产制备枸杞女贞子酵素保健饮料,其工艺为:
1)选择干品枸杞和女贞子当做发酵的主要原料;使用纯净水配制培养基和加工操作;先用自来水清洗两遍,去皮,使用纯净水清洗一遍,再用0.9%的NaCl溶液冲洗浸泡2分钟,低温杀菌,沥干后捣碎成浆,装入已经灭菌的发酵容器中,再加入原蜜和水,其中体积比为枸杞女贞子果浆:原蜜:纯净水=2~5:1~3:7~2,即得发酵原液待用;
2)将乳酸菌的菌种活化并制备成发酵菌液:
(1)取甘油管保存菌种一环在平板上划线,在培养箱中30℃培养24小时;
(2)取LB固体培养基平板菌落一环接入装有50mL种子培养液的250mL规格的三角瓶中,准备若干份,置于摇床,培养条件:转速200rpm,温度30℃,恒温培养24小时,即为发酵种子菌液;
(3)种子培养液制备:胰蛋白胨10g,酵母提取物5g,氯化钠10g,定容到1L,调pH=7.0;
3)按发酵原液体积的1~5%比例将发酵菌液加入到发酵体系中,发酵温度为25~35℃,发酵时间5~14d;
4)发酵完成后的发酵液先经粗过滤,过滤筛数目为20~32目;再细过滤,过滤筛数目为80~100目,后得到枸杞女贞子酵素保健饮料。
2.根据权利要求1所述的枸杞女贞子制备酵素保健饮料的方法,其特征是:采用了有一定药用价值的枸杞和女贞子。
3.根据权利要求1所述的发酵制备枸杞女贞子酵素保健饮料的方法,其特征是:天然蜂蜜的加入量为10~30%。
4.根据权利要求1所述的发酵制备枸杞女贞子酵素保健饮料的方法,其特征是:枸杞女贞子加入量为15~45%。
5.根据权利要求1所述的发酵制备枸杞女贞子酵素保健饮料的方法,其特征是:水指纯净水,加入量为25~84%。
6.根据权利要求1所述的发酵制备枸杞女贞子酵素保健饮料的方法,其特征是:所述乳酸菌是指商业生产用的干酪乳杆菌和植物乳杆菌,加入量为总体积的1~5%。
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