CN106173743A - 一种发酵型芦笋饮料的制备方法 - 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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明提供一种发酵型芦笋饮料的制备方法,它包括有以下步骤:取新鲜芦笋原料,去除表面附着物;将切好的芦笋丁放入沸水中漂10‑15秒,冷却;再加入少量纯水将芦笋丁磨成浆,所得到的芦笋浆中加入重量比为5‰的果胶酶,取适量葡萄糖加入,将一定量活化好的植物乳杆菌接种到已灭菌好的芦笋浆液中进行发酵;将发酵好的醪液通过膜过滤器进行过滤,获得成品发酵型芦笋饮料;本发明所制作的饮料营养丰富,含有芦笋特殊营养成分,可提高人体免疫力。
Description
技术领域
本发明涉及饮料制备技术领域,尤其是指一种发酵型芦笋饮料的制备方法。
背景技术
芦笋又名“荻笋”、“南荻笋”,为百合科植物石刁柏的嫩芽,芦笋食药同源,自古以来备受推崇。《神农本草》将芦笋列为“上品之上”,称“久服不仅能轻身,还有益气延年”的功效。明朝李时珍《本草纲目》记载:芦笋“瘿结热气,利小便”,具润肺、镇咳、祛痰、杀虫之功效,称其能“解诸内毒”。《中华医典》更是详述芦笋内含芦丁、维生素C,能降低血压、软化血管,减少胆固醇吸收,可作为高血压、冠心病人的食疗方剂。芦笋嫩茎中含有丰富的蛋白质、维生素、矿物质和人体所需的微量元素等,另外芦笋中含有特有的天门冬酰胺,及物质,对心血管病、水肿、膀胱炎、白血病均有疗效,也有抗癌的效果,因此长期食用芦笋有益脾胃,对人体许多疾病有很好的治疗效果。
芦笋有鲜美芳香的风味,膳食纤维柔软可口,能增进食欲,帮助消化。现代营养学分析,芦笋蛋白质组成具有人体所必需的各种氨基酸,含量比例符合人体需要,无机盐元素中有较多的硒、钼、镁、锰等微量元素,还含有大量以天门冬酰胺为主体的非蛋白质含氮物质和天门冬氮酸。芦笋含有丰富的维生素A、维生素C以及钾和锌。一杯芦笋就可以提供67%每天所需的叶酸。
目前,芦笋的加工利用还停留在初级阶段,加强芦笋的功能与保健价值研究,合理开发深加工芦笋产品,具有重要的现实意义。
发明内容
本发明的目的在于提供成本较低,产品营养丰富,灭菌方式先进,可以很好的保留芦笋中的营养物质的发酵型芦笋饮料的制备方法。
为实现上述目的,本发明所提供的技术方案为:一种发酵型芦笋饮料的制备方法,其特征在于:所述制备方法包括以下步骤:
(1)预处理:取新鲜芦笋原料,去除表面附着物及杂质后称重(作为后续添加物质的依据),清洗,切成3cm×3cm丁状;
(2)热漂:将芦笋丁投入沸水中热漂10-15秒,时间结束后迅速冷却备用;
(3)磨浆:将芦笋与少量纯水混匀后磨成芦笋浆,加入一定量Vc护色;
(4)酶解:将步骤(3)所得到的芦笋浆中加入重量比为0.5‰-1‰的果胶酶,调节浆液PH值至6.0-6.5,于50-55℃条件下搅拌60-90分钟;
(5)调配与灭菌:取适量葡萄糖加入步骤(4)所得酶解液,溶解均匀后采用常温常压的灭菌方法,通过高能电子束照射来达到灭菌目的;
(6)接种发酵:将一定量活化好的植物乳杆菌接种到已灭菌好的芦笋浆液中进行发酵;
(7)过滤:将发酵好的醪液通过膜过滤器进行过滤,获得成品发酵型芦笋饮料。
步骤(3)所述Vc的添加量为0.5‰-1‰;
步骤(5)所述的灭菌方式为高能电子束照射,直接破坏微生物的核酸等有生命功能的物质,该法为常温常压的灭菌方式。
步骤(6)所述的发酵条件为温度:25-28℃,PH:6-7,发酵时间:25-35h。
作为本发明的一种优选方案,所述步骤(4)中果胶酶的活力为12000U/g。
作为本发明的一种优选方案,所述步骤(5)中杀菌时间3-5秒;
作为本发明的一种优选方案,所述步骤(6)中所用植物乳杆菌活化条件为:10%糖液,培养温度35℃,培养时间30min,植物乳杆菌添加量2%;
芦笋嫩茎含水93.2%,蛋白质1.7%~3.0%,脂肪的含量很低,仅0.2%,粗纤维1.0%。维生素含量很高,维生素C平均含量为41.4毫克/100克,比蒜薹高5倍;维生素B1为80~92.5微克/100克;维生素A是胡萝卜的1.5倍,符合保健食品的条件;本方案通过将芦笋处理后制作成发酵型饮料,既可以解决芦笋成熟期短,受季节限制,保鲜困难等问题的有效手段之一,还能较好的保留芦笋中的营养成分,获得口感丰满的保健饮料。
本发明专利采用常温常压的杀菌方式,通过高能电子束的作用,杀死料液中的微生物,避免了高温杀菌对产品品质以及口感的不良影响,杀菌时间短,成本低,操作简便;所需设备较少,成本低廉,工艺简单,适合大规模推广。
具体实施方式
下面结合具体实施例对本发明作进一步说明,但本发明并不局限于这些实施例。
实施例1
(1) 预处理:取新鲜芦笋原料,去除表面附着物及杂质后称重取1000g芦笋(作为后续添加物质的依据),清洗,切成3cm×3cm丁状;
(2)热漂:将芦笋丁投入100℃水中热漂15秒,时间结束后迅速冷却至室温备用;
(3)磨浆:将7000g纯水加入冷却后的芦笋中,通过胶体磨磨成芦笋浆,加入3.5gVc护色;
(4)酶解:将步骤(3)所得到的芦笋浆中加入重量比为0.8‰的果胶酶,调节浆液PH值至6.5,于55℃条件下搅拌60分钟;
(5)调配与灭菌:加入2.5%芦笋重量的葡萄糖于步骤(4)所得酶解液,溶解均匀后采用常温常压的灭菌方法,通过高能电子束照射来达到灭菌目的,灭菌时间3秒;
(6)接种发酵:将一定量活化好的植物乳杆菌接种到已灭菌好的芦笋浆液中进行发酵,发酵条件为温度28℃,PH值6.5,时间30分钟;
(7)过滤:将发酵好的醪液通过膜过滤器进行过滤,获得成品发酵型芦笋饮料。
实施例2
(1) 预处理:取新鲜芦笋原料,去除表面附着物及杂质后称重取1000g芦笋(作为后续添加物质的依据),清洗,切成3cm×3cm丁状;
(2)热漂:将芦笋丁投入100℃水中热漂10秒,时间结束后迅速冷却至室温备用;
(3)磨浆:将8000g纯水加入冷却后的芦笋中,通过胶体磨磨成芦笋浆,加入8gVc护色;
(4)酶解:将步骤(3)所得到的芦笋浆中加入重量比为0.7‰的果胶酶,调节浆液PH值至6,于53℃条件下搅拌80分钟;
(5)调配与灭菌:加入3%芦笋重量的葡萄糖于步骤(4)所得酶解液,溶解均匀后采用常温常压的灭菌方法,通过高能电子束照射来达到灭菌目的,灭菌时间5秒;
(6)接种发酵:将一定量活化好的植物乳杆菌接种到已灭菌好的芦笋浆液中进行发酵,发酵条件为温度25℃,PH值6,时间30分钟;
(7)过滤:将发酵好的醪液通过膜过滤器进行过滤,获得成品发酵型芦笋饮料。
以上所述仅为本发明的较佳实验例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (4)
1.一种发酵型芦笋饮料的制备方法,其特征在于:所述制备方法包括以下步骤:
(1)预处理:取新鲜芦笋原料,去除表面附着物及杂质后称重(作为后续添加物质的依据),清洗,切成3cm×3cm丁状;
(2)热漂:将芦笋丁投入沸水中热漂10-15秒,时间结束后迅速冷却备用;
(3)磨浆:将芦笋与少量纯水混匀后磨成芦笋浆,加入一定量Vc护色;
(4)酶解:将步骤(3)所得到的芦笋浆中加入重量比为0.5‰-1‰的果胶酶,调节浆液PH值至6.0-6.5,于50-55℃条件下搅拌60-90分钟;
(5)调配与灭菌:取适量葡萄糖加入步骤(4)所得酶解液,溶解均匀后采用常温常压的灭菌方法,通过高能电子束照射来达到灭菌目的;
(6)接种发酵:将一定量活化好的植物乳杆菌接种到已灭菌好的芦笋浆液中进行发酵;
(7)过滤:将发酵好的醪液通过膜过滤器进行过滤,获得成品发酵型芦笋饮料。
2.根据权利要求1所述的一种发酵型芦笋饮料的制备方法,其特征在于:步骤(3)所述Vc的添加量为0.5‰-1‰。
3.根据权利要求1所述的一种发酵型芦笋饮料的制备方法,其特征在于:步骤(5)所述的灭菌方式为高能电子束照射,直接破坏微生物的核酸等有生命功能的物质,该法为常温常压的灭菌方式。
4.根据权利要求1所述的一种发酵型芦笋饮料的制备方法,其特征在于:步骤(6)所述的发酵条件为温度:25-28℃,PH:6-7,发酵时间:25-35h。
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