CN105661220A - 脐橙柠檬酵素保健饮料的制作方法 - Google Patents
脐橙柠檬酵素保健饮料的制作方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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
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- 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
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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明提供了一种用脐橙柠檬制备酵素保健饮料的方法,其是以脐橙和柠檬为发酵主要原料,去皮捣碎成浆,加入原蜜和纯净水,采用乳酸菌为发酵菌株,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,生产制备脐橙柠檬酵素保健饮料。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,产品具有脐橙和柠檬独有的风味,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,尤其是脐橙柠檬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。
脐橙,原名:甜橙。别名:黄果树、橙、脐橙、香橙,橙子。拉丁文名:Citrussinensis(L.)Osbeck.芸香目,芸香科常绿小乔木,小枝无毛,枝刺短或无。叶椭圆形或卵形,全缘或有不显钝齿;叶柄有狭翅,顶端有关节。脐橙是世界各国竟相栽培的柑桔良种。目前,我国各地也栽培很多优质脐橙。脐橙营养丰富,含有人体所必需的各类营养成份。
橙性微凉,味甘、酸,具有生津止渴,开胃下气的功效,主治食欲不振,胸腹胀满作痛,腹中雷鸣及便溏或腹泻,果皮供药用;种子含油30%左右。
1、橙子含有大量维生素C和胡萝卜素,可以抑制致癌物质的形成,还能软化和保护血管,促进血液循环,降低胆固醇和血脂。
2、研究显示,每天喝3杯橙汁可以增加体内高密度脂蛋白(HDL)的含量,从而降低患心脏病的可能,橙汁内含有一种特定的化学成分即类黄酮和柠檬素,可以促进HDL增加,并运送低密度脂蛋白(LDL)到体外。
3、经常食用橙子对预防胆囊疾病有效。
4、橙子发出的气味有利于缓解人们的心理压力,但仅有助于女性克服紧张情绪,对男性的作用却不大。
脐橙营养丰富,含有人体所必需的各类营养成份。脐橙含有大量维生素C和β-胡萝卜素,有助于抑制致癌物质的形成,还能软化和保护血管,促进血液循环,有助于降低胆固醇和血脂,降低患心脏病的可能,预防胆囊疾病。
脐橙为优良的保健营养绿色食品,经常食用具有降低胆固醇、分解脂肪、减少有色金属和放射性元素在人体内积累、清火养颜、防癌抗癌、延年益寿之功效。成熟果实果皮的油胞和果肉的汁胞中含有高级醇、醛、酮、挥发性有机酸及萜烯类等,散发出诱人的香气,置之幽香满室,食之清香盈口,是深受人们喜爱的果品。
柠檬(Citruslimon)是芸香科柑桔属的常绿小乔木,原产东南亚,现主要产地为美国、意大利、西班牙和希腊。主要为榨汁用,有时也用做烹饪调料,但基本不用作鲜食。
柠檬是世界上最有药用价值的水果之一,它富含维生素C、糖类、钙、磷、铁、维生素B1、维生素B2、烟酸奎宁酸、柠檬酸、苹果酸、橙皮苷、柚皮苷、香豆精、高量钾元素和低量钠元素等。具有防止和消除皮肤色素沉着的作用,它还能预防感冒、刺激造血和有助于降低多种癌症的风险。
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,故其中存在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脐橙柠檬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:
脐橙柠檬酵素保健饮料的发酵方法,包括以下步骤:
(1)挑选材料:选择成熟的、天然酵素含量高的脐橙和柠檬做发酵的基质;
(2)材料的处理:先用自来水将脐橙和柠檬表面清洗两遍,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,避免果皮久放容易造成酸败,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,有利于保持脐橙本身含有的酵素物质,以及本身独有的酸甜芳香。
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
一种发酵脐橙柠檬酵素的方法,包括以下步骤:
(1)选择成熟的、天然酵素含量高的脐橙和柠檬做发酵的基质;
(2)先用自来水将脐橙和柠檬表面清洗两遍,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,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,即得澄清酸甜芳香的天然脐橙柠檬酵素。
实施例2
一种发酵脐橙柠檬酵素的方法,包括以下步骤:
(1)选择成熟的、天然酵素含量高的脐橙和柠檬当做发酵的基质;
(2)先用自来水将脐橙和柠檬表面清洗两遍,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,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,即得澄清酸甜芳香的天然脐橙柠檬酵素。
实施例3
一种发酵脐橙柠檬酵素的方法,包括以下步骤:
(1)选择成熟的、天然酵素含量高的脐橙和柠檬当做发酵的基质;
(2)先用自来水将脐橙和柠檬表面清洗两遍,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,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脐橙柠檬酵素。
本发明中的脐橙和柠檬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,确定脐橙和柠檬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)
1.一种用脐橙柠檬制备酵素保健饮料的方法,其特点是利用脐橙和柠檬为主要发酵原料,脐橙柠檬去皮捣碎成浆,加入原蜜,采用原蜜自身的蜜源菌和商业乳酸菌为发酵菌株,生产制备脐橙柠檬酵素保健饮料,其工艺为:
1)选择成熟的、天然酵素含量高的脐橙和柠檬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,去皮的果子沥干后捣碎成浆,装入已经灭菌的发酵容器中,再加入原蜜和水,其中体积比为脐橙柠檬果浆: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,后得到脐橙柠檬酵素保健饮料。
2.根据权利要求1所述的脐橙柠檬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脐橙和柠檬果实。
3.根据权利要求1所述的发酵制备脐橙柠檬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所述的发酵制备脐橙柠檬酵素保健饮料的方法,其特征是:脐橙柠檬加入量为15~45%。
5.根据权利要求1所述的发酵制备脐橙柠檬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所述的发酵制备脐橙柠檬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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