CN106721757A - 一种根霉菌、红曲米野生黑枸杞复合酵素饮品的制备方法 - Google Patents
一种根霉菌、红曲米野生黑枸杞复合酵素饮品的制备方法 Download PDFInfo
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Abstract
本发明涉及一种根霉菌、红曲米野生黑枸杞复合酵素饮品的制备方法,净选原料,取野生黑枸杞、桑椹、蓝莓置于提取罐中,加水使原料全部浸没在水中,水温升至60℃,浸泡6‑10h,再加热至100℃以上,提取40‑60min;提取液加红糖混合均匀得培养液;培养液置发酵罐内冷却,接种根霉菌、红曲米菌种,再加红糖混合后密封发酵3‑6个月,发酵温度为32‑37℃,即得根霉菌、红曲米野生黑枸杞复合酵素饮品。本发明采用野生黑枸杞、桑椹、蓝莓为营养液培养基,以根霉菌和红曲米复合发酵为转化工具,采用传统深层半固态发酵工艺,能提高产品品质、改善产品风味、增加功能因子的稳定性。
Description
技术领域
本发明涉及一种根霉菌、红曲米野生黑枸杞复合酵素饮品的制备方法。
背景技术
黑枸杞主要出产于青海柴达木盆地,生长在海拔2800米——3000米的盆地沙漠地带,海拔高气候干旱、生态环境洁净、无污染。经测定,黑果枸杞含有17种氨基酸,13种微量元素,其中钙、铜、锌、铁的含量也高于红枸杞。素有“滋补软黄金”之称。黑枸杞中钴的含量0.2~0.6ppm(干重),远高于绿叶蔬菜的钴含量0.2~0.6ppm(干重),是天然补钴剂。黑枸杞中镍的含量比谷物腌肉蔬菜(0.1~0.3μg/g)中的要高,是天补镍剂。铅、镉都是环境组织严格控制的重金属污染元素,对人体有害而无益,黑枸杞中铅、镉含量较一般植物中的含量(0.5~3.0μg/g)低得多。
黑枸杞富含花青素,野生黑枸杞含有的花青素OPC是迄今为止所发现的最强有效的自由基清除剂之一,OPC能高效清除人体内的自由基,并隔离污浊空气、紫外线和化妆品等外来因素,使皮肤免受伤害,阻碍黑色素形成,促进新生细胞迅速***,达到美白肌肤的作用。
黑枸杞中的花青素预防多种与自由基有关的疾病,包括癌症,心脑病,过早衰老和关节炎;能减少心脑病和中风的发生,增强免疫***能力,降低感冒次数和缩短持续时间,预防包括关节炎和肿胀在内的炎症;能增强动脉、静脉和毛细血管弹性,有效预防阿尔茨酶默氏病;还有抗辐射的作用。
桑椹中的脂肪酸具有分解脂肪、降低血脂防止血管硬化等作用;桑椹含有乌发素能使头发变的黑而亮泽;桑椹有改善皮肤包括头皮血液供应营养肌肤使皮肤白嫩及乌发等作用并能延缓衰老;桑椹具有免疫促进作用可以防癌抗癌;桑椹主入肝肾善滋阴养血、生津润燥适于肝肾阴血不足及津亏消渴肠燥等症;常食桑椹可以明目缓解眼睛疲劳干涩的症状。一般人群均可食用:尤其适合肝肾阴血不足者少年发白者病后体虚、体弱、习惯性便秘者。
蓝莓能够减轻眼的疲劳及提高夜间视力,能有效降低胆固醇,防止动脉粥样硬化,促进心血管健康;能增强心脏功能,预防癌症和心脏病,能防止脑神经衰老、增进脑力;对一般的伤风感冒,咽喉疼痛以及腹泻也有一定改善作用;具有保护毛细血管及抗氧化的作用;有延缓脑神经衰老,增强记忆力功效,还具有抗癌作用。
现在有利用黑枸杞和其它原料制备饮品的发明,如CN 105211879公开了一种利用天然植物制备蓝莓复合酵素的加工工艺,将野生桦树桑黄清洗,切块;将野生蓝莓、黑枸杞、狭叶荨麻、刺五加、蓝靛果挑选清洗干净,晾干;将刺五加破碎成小段,狭叶荨麻切片;将桦树桑黄、黑枸杞、刺五加、蓝靛果、狭叶荨麻、野生蓝莓按照重量比1∶1∶1∶1∶5∶10称取,混合均匀;蓝莓打浆;秤取野生椴树蜜;将大兴安岭野生狭叶荨麻放入容器底部,在其上铺一层桦树桑黄、黑枸杞、刺五加、蓝靛果、合物,如此往复,逐层铺放;将蓝莓浆倒入铺好原料的容器中,然后将野生椴树蜜倒入容器中,封口;确定蓝莓复合酵素发酵温度和发酵时间;发酵前三天,每隔20h打开瓶口搅拌一次,然后将瓶口封好,继续发酵;主发酵结束后进入后酵,后酵期间保持容器密封,过滤,除去果渣,即为蓝莓复合酵素成品。CN105919110A公开了一种具有保健功能的黑茶综合酵素,以黑茶,米邦塔仙人掌及火龙果,蓝莓,枸杞,猕猴桃和玛卡为混合原料和糖分,加入酵母菌、醋酸醋杆菌、保加利亚乳酸杆菌、双歧杆菌、红曲霉、米曲霉,黑曲霉的混合菌种发酵制成。
发明内容
本发明的目的是针对上述现状,旨在提供一种通过米根霉和红曲米复合发酵后,能提高该原料的利用度、功效作用、口感良好,具有对人体温阳补气血,改善心脑血管供血不足等生理调节功能,可长期服用的根霉菌、红曲米野生黑枸杞复合酵素饮品的制备方法。
本发明目的的实施方式为,一种根霉菌、红曲米野生黑枸杞复合酵素饮品的制备方法,具体步骤如下:
1)净选原料,
2)原料提取,
称取野生黑枸杞10-20g、桑椹9-15g、蓝莓10-20g、置于提取罐中,加水至原料重量的12-20倍,使原料全部浸没在水中,水温升至60℃,浸泡6-10h,再加热至100℃以上,提取40-60min;
3)将步骤2)的提取液置于带盖陶瓷缸内,加其质量10-25%的红糖混合均匀得培养液;
4)将步骤3)所得的培养液置发酵罐内冷却至30-32℃,接种1-5g根霉菌、6.5-10g红曲米菌种,再加培养液质量10-25%的红糖混合后密封发酵3-6个月,发酵温度为32-37℃,即得根霉菌、红曲米野生黑枸杞复合酵素饮品。
本发明通过微生物对以上原料深层次发酵后可以改善饮品口感,提高原料中的有效成分利用度,安全无毒。所得饮品为纯天然发酵后的代谢产物。适合温阳补气血,能提高人体代谢作用,预防三高症的发生发展;适于供因心脑血管供血不足而产生亚健康状态的症候群饮用。
具体实施方式
本发明采用野生黑枸杞、桑椹、蓝莓微原料。选用当年产的新鲜、无破损、无病虫害、无霉变的新鲜野生枸杞、桑椹、蓝莓除杂后清洗、沥干或冷风吹干,以减少杂菌污染。
野生黑枸杞、桑椹、蓝莓置于提取罐中,加水使原料全部浸没在水中,水温升至60℃,浸泡6-10h,再加热至100℃以上,提取40-60min后;提取液加红糖混合均匀得培养液。培养液置发酵罐内冷却,接种根霉菌、红曲米菌种,再加红糖混合后密封发酵3-6个月,发酵温度为32-37℃,即得根霉菌、红曲米野生黑枸杞复合酵素饮品。
本发明首次采用根霉菌和红曲米复合发酵,根霉菌、红曲米菌为市售产品。红曲米能产生红色素,是各种无毒染色食物及饮料加色剂,是我国传统的一种对人体身心有益而无害的健康食品。根霉在糖化过程中还能产生少量的有机酸(如乳酸)。野生黑枸杞、桑椹、蓝莓经根霉菌和红曲米复合发酵,在厌氧环境条件下,能产生糖化酶;所得饮品为纯天然发酵后的代谢产物,不含任何防腐剂,安全无毒,适合温阳补气血,改善心脑血管供血不足产生的亚健康状态症候群饮用。
下面用具体实施例详述本发明。
实施例1:
1)净选原料,新鲜野生枸杞、桑椹、蓝莓、筛选、除杂后清洗、沥干或冷风吹干;
2)原料提取,称取野生黑枸杞20g、桑椹15g、蓝莓10g、置于提取罐中,加水至原料重量的15倍,使原料全部浸没在水中,水温升至60℃,浸泡6-10h,再加热至100℃以上,提取40-50min;
3)将步骤2)的提取液置于带盖陶瓷缸内,加其质量15%的红糖混合均匀得培养液;
4)将步骤3)所得的培养液置发酵罐内冷却至30-32℃,接种5%根霉菌、10%红曲米菌种,再加培养液质量10%的红糖,混合后密封发酵3-6个月,发酵温度为32-37℃,即得根霉菌、红曲米野生黑枸杞复合酵素饮品。
实施例2:同实施例1,不同的是,
2)原料提取,称取野生黑枸杞15g、桑椹10g、蓝莓15g、置于提取罐中,加水至原料重量的18倍,使原料全部浸没在水中,水温升至60℃,浸泡6-8h,再加热至100℃以上,提取40-50min后;
3)将步骤2)的提取液置于带盖陶瓷缸内,加其质量18%的红糖混合均匀得培养液;
4)将步骤3)所得的培养液置发酵罐内冷却至30-32℃,接种3%根霉菌、8%红曲米菌种,再加培养液质量15%的红糖,混合后密封发酵3-6个月,发酵温度为32-37℃,即得根霉菌、红曲米野生黑枸杞复合酵素饮品。
实施例3:同实施例1,不同的是,
2)原料提取,称取野生黑枸杞10g、桑椹12g、蓝莓10g、置于提取罐中,加水至原料重量的12倍,使原料全部浸没在水中,水温升至60℃,浸泡6-10h,再加热至100℃以上,提取50-60min;
3)将步骤2)的提取液置于带盖陶瓷缸内,加其质量18%的红糖混合均匀得培养液;
4)将步骤3)所得的培养液置发酵罐内冷却至30-32℃,接种3%根霉菌、8%红曲米菌种,再加培养液质量25%的红糖,混合后密封发酵3-6个月,发酵温度为32-37℃,即得根霉菌、红曲米野生黑枸杞复合酵素饮品。
实施例4:同实施例1,不同的是,
2)原料提取,称取野生黑枸杞16g、桑椹9g、蓝莓20g、置于提取罐中,加水至原料重量的20倍,使原料全部浸没在水中,水温升至60℃,浸泡6-10h,再加热至100℃以上,提取40-60min;
3)将步骤2)的提取液置于带盖陶瓷缸内,加其质量22%的红糖混合均匀得培养液;
4)将步骤3)所得的培养液置发酵罐内冷却至30-32℃,接种2%根霉菌、9%红曲米菌种,再加培养液质量20%的红糖,混合后密封发酵3-6个月,发酵温度为32-37℃,即得根霉菌、红曲米野生黑枸杞复合酵素饮品。
实施例5:同实施例1,不同的是,
2)原料提取,称取野生黑枸杞14g、桑椹13g、蓝莓14g、置于提取罐中,加水至原料重量的15倍,使原料全部浸没在水中,水温升至60℃,浸泡6-10h,再加热至100℃以上,提取40-60min;
3)将步骤2)的提取液置于带盖陶瓷缸内,加其质量25%的红糖混合均匀得培养液;
4)将步骤3)所得的培养液置发酵罐内冷却至30-32℃,接种1.5%根霉菌、6.5%红曲米菌种,再加培养液质量20%的红糖,混合后密封发酵3-6个月,发酵温度为32-37℃,即得根霉菌、红曲米野生黑枸杞复合酵素饮品。
Claims (2)
1.一种根霉菌、红曲米野生黑枸杞复合酵素饮品的制备方法,其特征在于:具体步骤如下:
1)净选原料,
2)原料提取,
称取野生黑枸杞10-20g、桑椹9-15g、蓝莓10-20g、置于提取罐中,加水至原料重量的12-20倍,使原料全部浸没在水中,水温升至60℃,浸泡6-10h,再加热至100℃以上,提取40-60min;
3)将步骤2)的提取液置于带盖陶瓷缸内,加其质量10-25%的红糖混合均匀得培养液;
4)将步骤3)所得的培养液置发酵罐内冷却至30-32℃,接种1-5g根霉菌、6.5-10g红曲米菌种,再加培养液质量10-25%的红糖混合后密封发酵3-6个月,发酵温度为32-37℃,即得根霉菌、红曲米野生黑枸杞复合酵素饮品。
2.根据权利要求1所述的一种根霉菌、红曲米野生黑枸杞复合酵素饮品的制备方法,其特征在于:步骤1)净选原料是将新鲜野生枸杞、桑椹、蓝莓筛选、除杂后清洗、沥干或冷风吹干。
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