CN106962721A - 一种复合酵酶饮料的制备方法 - Google Patents
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- CN106962721A CN106962721A CN201710105306.7A CN201710105306A CN106962721A CN 106962721 A CN106962721 A CN 106962721A CN 201710105306 A CN201710105306 A CN 201710105306A CN 106962721 A CN106962721 A CN 106962721A
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- zymotic fluid
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- pleurotus
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- pleurotus eryngii
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Abstract
本发明公开了一种复合酵酶饮料的制备方法,包括以下步骤:(1)、制备混合发酵液:分别制备芦荟发酵液、桑葚发酵液、玫瑰花发酵液、杏鲍菇发酵液、白灵菇发酵液并将其按质量比为(1‑5):(1‑3):(1‑3):(1‑3):(1‑3)混合均匀,在15‑45℃下发酵成pH值为2.0‑4.6的混合发酵液;(2)、过滤:将混合发酵液倒入胶体磨进行粉碎乳化,再经80‑100目的过滤纸进行滤筛过滤,去除掉小型颗粒残渣;(3)、灭菌保存:将过滤后的混合发酵液加热到90‑100℃进行高温灭菌,然后迅速冷却至0‑4℃的常温,得到复合酵酶饮料并进行装罐储存。本发明易消化吸收,脂肪含量低,可加快新陈代谢,营养丰富。
Description
技术领域
本发明涉及保健品技术领域,尤其涉及一种复合酵酶饮料的制备方法。
背景技术
目前,国内饮料市场鱼目混珠,假冒伪劣以假乱真,人们对天然健康的产品非常渴望,特别是亚健康的人群逐步上升。酵酶是承担人类最基本生命的体内几千种酶的通称,在生物体中,酵酶协助生物体分解各种物质,进行新陈代谢,无论动物植物,只要有生命存在就一定会有酶的存在,如果没有酵酶的存在,生物就不能成活,身体中酵酶的多寡与其运作情形,与生命的青春、健康、疾病、老化息息相关,而酶的活性直接决定着身体健康。
近几年,在众多保健功能饮料中,酵素对科技含量的要求超过其它,其市场呈现生机勃勃的发展趋势。现有的酵素饮料大多数都是利用果蔬汁做普通的发酵,科技含量不高而且时间长久,用药食同源的多种植物、花草深层发酵的少之又少。
发明内容
为解决上述存在的问题,本发明提供一种易消化吸收,脂肪含量低,可加快新陈代谢,营养丰富的复合酵酶饮料的制备方法。
本发明解决上述技术问题采用的技术方案为:一种复合酵酶饮料的制备方法,包括以下步骤:
(1)、制备混合发酵液:分别制备芦荟发酵液、桑葚发酵液、玫瑰花发酵液、杏鲍菇发酵液、白灵菇发酵液,将芦荟发酵液、桑葚发酵液、玫瑰花发酵液、杏鲍菇发酵液、白灵菇发酵液按质量比为(1-5):(1-3):(1-3):(1-3):(1-3)混合均匀,在15-45℃下发酵成pH值为2.0-4.6的混合发酵液;
(2)、过滤:将混合发酵液倒入胶体磨进行粉碎乳化,再经80-100目的过滤纸进行滤筛过滤,去除掉小型颗粒残渣;
(3)、灭菌保存:将过滤后的混合发酵液加热到90-100℃进行高温灭菌,然后迅速冷却至0-4℃的常温,得到复合酵酶饮料并进行装罐储存。
上述的一种复合酵酶饮料的制备方法,所述芦荟发酵液采用芦荟浆液 、白糖、纯净水按体积比为(4-10)∶(1-8)∶(2-10)混合均匀,加入体积比为5-15μ%乳酸菌,在温度为25℃-35℃、pH值为5.0-8.0的条件下发酵6d -14d制得。
上述的一种复合酵酶饮料的制备方法,所述桑葚发酵液采用桑葚∶白糖∶纯净水按体积比为(2-5)∶(1-3)∶(2-8)混合均匀,加入体积比为5-15μ%乳酸菌,在温度为25℃-35℃、pH值为5.0-8.0条件下发酵5d-10d制得。
上述的一种复合酵酶饮料的制备方法,所述玫瑰花发酵液采用玫瑰花:白糖:纯净水按体积比为(2-5):(1-3):(2-8)混合均匀,加入体积比为8-12%的生啤酒种子液,在温度为25℃-35℃、pH值为5.0-8.0的条件下发酵3d-7d制得。
上述的一种复合酵酶饮料的制备方法,所述杏鲍菇发酵液的制备方法为:
1)、将杏鲍菇菌种接种于PDA斜面固体培养基上,在15-28℃下培养4-6天,直至斜面上长满菌丝;2)、将种子培养基装入耐热容器,装液量占容器总量体积的20%-30%,在121℃湿热灭菌20min;将步骤1中培养的杏鲍菇菌种在无菌条件下接种到已灭菌的种子培养基中,并将其置于恒温振荡器上培养,在15-28℃下恒温培养6-8d,摇床转速为150-180r/min;待培养液清亮且有小的菌丝球形成,制成杏鲍菇的种子液;3)、将杏鲍菇液体发酵培养基装入耐热容器,装液量占容器总量体积比的20%-30%左右, 121℃高温灭菌20min;将步骤2培养的杏鲍菇种子液在无菌条件下分别接种到灭菌的杏鲍菇液体发酵培养基中接种,量分别为杏鲍菇液体发酵培养基质量比的5-10%;接种后,将其置于恒温振荡器上培养,25-28℃下恒温培养6-8d,摇床转速为150-180r/min;待培养液清亮,得到杏鲍菇发酵液。
上述的一种复合酵酶饮料的制备方法,所述PDA斜面培养基采用马铃薯去皮切块,称取150-250g加入500-1000mL水,煮沸20-30min后过滤,滤液补水至500-1000mL,加葡萄糖10-20g,琼脂10-20g;加热溶化后分装,121℃灭菌20min制成;
所述种子培养基采用蔗糖1.5%,蛋白胨0.5%,KH2PO4·3H2O 0.1%,MgSO4·7H2O0.05%,蒸馏水配制,pH 5.0,121℃灭菌20min制得;
所述的杏鲍菇液体发酵培养基采用葡萄糖4-6%,酵母粉0.3-0.8%,KH2PO4·3H2O,MgSO4·7H2O 0.1-0.3%,VB1 8-15mg/L,pH 5.5-6.8,蒸馏水配制。
上述的一种复合酵酶饮料的制备方法,所述白灵菇发酵液的制备方法为:
1)、将白灵菇接种于PDA斜面固体培养基上,15-28℃培养4-6天,直至斜面上长满菌丝;2)、将种子培养基装入耐热容器,装液量占容器总量体积比的20%-30%,121℃湿热灭菌20min;将步骤1培养的白灵菇种在无菌条件下接种到灭菌的种子培养基中,接种后,将其置于恒温振荡器上培养,25-28℃下恒温培养6-8d,摇床转速为150-180r/min;待培养液清亮,有小的菌丝球形成即制成灵芝的种子液;3)、将白灵菇液体发酵培养基装入耐热容器,装液量占容器总量体积比的20%-30%左右, 121℃高温灭菌20min;将步骤2培养的白灵菇种子液在无菌条件下分别接种到灭菌的白灵菇液体发酵培养基中,接种量为白灵菇液体发酵培养基质量比的10%;接种后,将其置于恒温振荡器上培养,25-28℃下恒温培养6-8d,摇床转速为150-180r/min;待培养液清亮,制得白灵菇发酵液。
上述的一种复合酵酶饮料的制备方法,所述PDA斜面培养基采用将马铃薯去皮切块,称取150-250g加入500-1000mL水,煮沸20-30min后过滤,滤液补水至500-1000mL,加葡萄糖10-20g,琼脂10-20g,加热溶化后分装,121℃灭菌20min制得;所述种子培养基采用蔗糖1.5%,蛋白胨0.5%,KH2PO4·3H2O 0.1%,MgSO4·7H2O 0.05%,蒸馏水配制,pH 5.0,121℃灭菌20min制得; 所述的白灵菇液体发酵培养基采用马铃薯20%,葡萄糖2-6%,蛋白胨0.6-0.9%,CaCl2 0.1-0.3%,(NH4)2SO4 0.3-0.7%,pH 6.5-7.0,蒸馏水配制。
上述的一种复合酵酶饮料的制备方法,所述混合发酵液中还包含苹果、梨、杏、胡萝卜、香菇、蘑菇等发酵液。
上述的一种复合酵酶饮料的制备方法,所述复合酵酶饮料中加纯净水进行稀释10-90%,制得不同比例的发酵饮料。
本发明的有益效果在于:通过对芦荟、桑葚、玫瑰花、杏鲍菇、白灵菇分别发酵,分离出花果内部的各类营养物质,发酵过程中产生的酒精和醋酸也加强了溶解性,进而加强了饮用时营养的吸收,并且,将多种花果菌菇的发酵液混合后再次发酵,进而使得本复合酵酶饮料的口感得到了充分的改善,提高了酵酶中各类维生素、氨基酸等营养物质的含量,使得复合酵酶饮料具有增强人体消化能力,美容养颜的功效,进而提高了饮用本复合酵酶饮料的价值,制备工艺简单,成本低廉,产品安全、无毒副作用。
具体实施方式
本发明采用发酵的优势:
1、植物细胞有细胞壁,细胞内的一些成分人体往往难以消化利用,发酵时微生物分泌的酶能裂解细胞壁,就提高了营养素的利用程度,微生物还能合成一些B族维生素,特别是维生素B12,动物和植物自身都无法合成这一维生素,只有微生物能“生产”,所以发酵食品中维生素B12较为丰富,维生素B12还能预防老年痴呆症;
2、发酵后一般脂肪含量较低,发酵过程中要消耗碳水化合物的能量,因此发酵食品的能量值比较低,这对欲控制热量摄入而减肥的人是首选的低热能食品;
3、在发酵过程中,微生物保留了原来食物中的一些活性成分,如多糖、膳食纤维、生物类黄酮等对机体有保健作用的物质,还能分解某些对人体不利的因子,微生物新陈代谢时产生的不少代谢产物,多数有调节机体生物功能的作用,能抑制体内有害物的产生,最新的研究文献表明,不少发酵食品对预防肿瘤的发生有奇特的作用;
4、不仅有利于多糖、氨基酸以及总黄酮类物质、膳食纤维、糖类物质的释放,还有利于自身代谢产物的合成,丰富自身的营养价值,从而使发酵产物体系的构成更加多样化。
下面具体实施例对本发明做进一步详细说明。
实施例1
一种复合酵酶饮料的制备方法,包括以下步骤:
(1)、制备混合发酵液:首先制备芦荟发酵液,所述芦荟发酵液采用芦荟浆液 、白糖、纯净水按体积比为4∶1∶2混合均匀,加入体积比为5μ%乳酸菌,乳杆菌采用保加利亚乳杆菌,在温度为25℃、pH值为5.0的条件下发酵6d制得。芦荟采用符合国家规定的药食两用的库拉索芦荟,其含有丰富的蒽醌类、糖类、氨基酸、有机酸、纤维素、活性物质、微量元素等,例如:芦荟酊抗菌性很强;缓激肽酶与血管紧张来联合可抵抗炎症;芦荟多糖和维生素对人体的皮肤有良好的营养、滋润、增白作用; 芦荟大黄素甙、芦荟大黄素等起着增进食欲、大肠缓泄作用;异柠檬酸钙等具有强心、促进血液循环、软化硬化动脉、降低胆固醇含量、扩张毛细血管的作用;芦荟素A、创伤激素和聚糖肽甘露(Ke-2)等具有抗病毒感染,促进伤口愈合复原的作用;粘稠物质多糖类具有提高免疫力和抑制、破坏异常细胞的生长的作用;芦荟因其苦寒清热具有抑制过度的免疫反应增强吞噬细胞吞噬功能的作用,故能清除体内代谢废物;芦荟中的粘液是防止细胞老化和治疗慢性过敏的重要成分,因而具有通便泻下、抗肿瘤、抗衰老、抗氧化、抗菌、保肝以及其他药理作用。此外,芦荟还具有镇痛、镇静、防晒、防虫、防腐等作用。
制备桑葚发酵液,所述桑葚发酵液采用桑葚∶白糖∶纯净水按体积比为2∶1∶2混合均匀,加入体积比为5μ%乳酸菌,乳杆菌采用保加利亚乳杆菌,在温度为25℃、pH值为5.0条件下发酵5d制得。采用桑葚的原因在于:桑葚含有纤维素、胡萝卜素、硫胺素、核黄素、维生素E、钾、锌、铜、硒、鞣酸、苹果酸、维生素C和脂肪酸等有效成分,营养丰富,具有如下功效: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,是中老年人健体美颜、抗衰老的佳果与良药;桑椹可以明目,缓解眼睛疲劳干涩的症状;桑椹具有免疫促进作用;桑椹对脾脏有增重作用,对溶血性反应有增强作用,可防止人体动脉硬化、骨骼关节硬化,促进新陈代谢,还可以促进血红细胞的生长,防止白细胞减少,并对治疗糖尿病、贫血、高血压、高血脂、冠心病、神经衰弱等病症具有辅助功效;桑椹具有生津止渴、促进消化、帮助排便等作用,适量食用能促进胃液分泌,刺激肠蠕动及解除燥热,且国医学认为,桑椹性味甘寒,具有补肝益肾、生津润肠、乌发明目等功效,主治心悸失眠、头晕目眩、耳鸣、便秘盗汗、瘰疬、关节不利等病症。
制备玫瑰花发酵液,所述玫瑰花发酵液采用玫瑰花:白糖:纯净水按体积比为2:1:2混合均匀,加入体积比为8%的生啤酒种子液,在温度为25℃、pH值为5.0的条件下发酵3d制得。采用玫瑰花的原因在于:玫瑰花含挥发玫瑰油约0.03%,主要成分为香茅醇、牻牛儿醇、橙花醇、丁香油酚、苯乙醇等,花上含槲皮甙、苦味质、鞣质、脂肪油、有机酸(没食子酸)、红色素、黄色素、蜡质、β-胡萝卜素等,果实含丰富的维生素C,糖类如葡萄糖、果糖、木糖、蔗糖,非挥发酸如柠檬酸、苹果酸、奎宁酸等。黄酮类如槲皮素、异槲皮素等;又含多种色素如植物黄质、玉红黄质番茄烃、γ-胡萝卜素等。叶含异槲皮甙,能够理气解郁,和血散瘀,治肝胃气痛,新久风痹,吐血咯血,***,赤白带下,痢疾,乳痈,肿毒等症状。通过发酵后的玫瑰花,充分保留了玫瑰花的营养和功效,富含多种氨基酸、维生素、矿物质以及多酚、黄酮等抗氧化成分,具有排毒养颜,行气活血,开窍化淤,疏肝醒脾,促进胆汁分泌,帮助消化,调节机理之功效。
制备杏鲍菇发酵液,所述杏鲍菇发酵液的制备方法为:
1)、制备PDA斜面固体培养基,所述PDA斜面培养基采用马铃薯去皮切块,称取150g加入500mL水,煮沸20min后过滤,滤液补水至500mL,加葡萄糖10g,琼脂10g;加热溶化后分装,121℃灭菌20min制成;并将杏鲍菇打浆,将杏鲍菇浆接种于PDA斜面固体培养基上,在15℃下培养4天,直至斜面上长满菌丝形成杏鲍菇种;采用杏鲍菇的原因有以下几点:因杏鲍菇含有高蛋白、低脂肪和人体必需的各种氨基酸、碳水化合物、维生素及钙、镁、铜、锌等矿物质,更重要的是含有丰富的多糖类物质,杏鲍菇多糖作为一种特殊的免疫调节剂,在激活T淋巴细胞中具有强烈的宿主介导性,能刺激抗体形成、提高人体免疫功能,对人体具有抗病毒、抗肿瘤作用,且能降低机体胆固醇含量,降血脂、防止动脉硬化、润肠胃以及美容等作用; 2)、制备种子培养基,所述种子培养基采用蔗糖1.5%,蛋白胨0.5%,KH2PO4·3H2O0.1%,MgSO4·7H2O 0.05%,蒸馏水配制,pH 5.0,121℃灭菌20min制得;装液量占容器总量体积的20%,在121℃湿热灭菌20min;并将种子培养基装入耐热容器,将步骤1中培养的杏鲍菇种在无菌条件下接种到已灭菌的种子培养基中,并将其置于恒温振荡器上培养,在15℃下恒温培养6d,摇床转速为150r/min;待培养液清亮且有小的菌丝球形成,制成杏鲍菇的种子液; 3)、制备杏鲍菇液体发酵培养基,所述杏鲍菇液体发酵培养基采用葡萄糖4%,酵母粉0.3%,KH2PO4·3H2O,MgSO4·7H2O 0.1%,VB1 8mg/L,pH 5.5,蒸馏水配制;并将杏鲍菇液体发酵培养基装入耐热容器,装液量占容器总量体积比的20%左右, 121℃高温灭菌20min;将步骤2培养的杏鲍菇种子液在无菌条件下分别接种到灭菌的杏鲍菇液体发酵培养基中接种,量分别为杏鲍菇液体发酵培养基质量比的5%;接种后,将其置于恒温振荡器上培养,25℃下恒温培养6d,摇床转速为150r/min;待培养液清亮,得到杏鲍菇发酵液。
制备白灵菇发酵液,所述白灵菇发酵液的制备方法为:
1)、制备PDA斜面固体培养基,所述PDA斜面培养基采用将马铃薯去皮切块,称取150g加入500mL水,煮沸20min后过滤,滤液补水至500mL,加葡萄糖10g,琼脂10g,加热溶化后分装,121℃灭菌20min制得;并将白灵菇打浆,将白灵菇浆接种于PDA斜面固体培养基上,15℃培养4天,直至斜面上长满菌丝,形成白灵菇种;选用白灵菇的目的在于:白灵菇具有较高的药用价值,可防治老年心血管病、儿童佝偻病、软骨病、骨质疏松等疾病,其所含丰富的真菌多糖,具有防癌抗癌作用,能够增强人体的免疫功能,此外,白灵菇中还含有多种矿物素,经常食用白灵菇还能消嫉化瘀清热解毒的作用,具有消积、杀虫、镇咳、消炎及防治妇科肿瘤等功效; 2)、制备种子培养基,所述种子培养基采用蔗糖1.5%,蛋白胨0.5%,KH2PO4·3H2O0.1%,MgSO4·7H2O 0.05%,蒸馏水配制,pH 5.0,121℃灭菌20min制得;并将种子培养基装入耐热容器,装液量占容器总量体积比的20%,121℃湿热灭菌20min;将步骤1培养的白灵菇种在无菌条件下接种到灭菌的种子培养基中,接种后,将其置于恒温振荡器上培养,25℃下恒温培养6d,摇床转速为150r/min;待培养液清亮,有小的菌丝球形成即制成白灵菇种子液; 3)、制备白灵菇液体发酵培养基,所述白灵菇液体发酵培养基采用马铃薯20%,葡萄糖2%,蛋白胨0.6%,CaCl2 0.1%,(NH4)2SO4 0.3%,pH 6.5,蒸馏水配制,并将白灵菇液体发酵培养基装入耐热容器,装液量占容器总量体积比的20%左右, 121℃高温灭菌20min;将步骤2培养的白灵菇种子液在无菌条件下分别接种到灭菌的白灵菇液体发酵培养基中,接种量为白灵菇液体发酵培养基质量比的10%;接种后,将其置于恒温振荡器上培养,25℃下恒温培养6d,摇床转速为150r/min;待培养液清亮,制得白灵菇发酵液。
将芦荟发酵液、桑葚发酵液、玫瑰花发酵液、杏鲍菇发酵液、白灵菇发酵液按质量比为1:1:1:1:1混合均匀,在15℃下发酵成pH值为2.0的混合发酵液;
(2)、过滤:将混合发酵液倒入胶体磨进行粉碎乳化,经20目的过滤筛进行粗过滤,筛掉大颗粒残渣,再经80目过滤筛进行细过滤,去除掉小型颗粒残渣;
(3)、灭菌保存:将过滤后的混合发酵液加热到90℃进行高温灭菌,然后迅速冷却至0℃的常温,得到复合酵酶饮料并进行装罐储存。
所述混合发酵液中还包含苹果、梨、杏、胡萝卜、香菇、蘑菇等发酵液,所述复合酵酶饮料中加纯净水进行稀释10%,制得复合酵酶饮料。
实施例2
一种复合酵酶饮料的制备方法,包括以下步骤:
(1)、制备混合发酵液:首先制备芦荟发酵液,所述芦荟发酵液采用芦荟浆液 、白糖、纯净水按体积比为6∶4∶5混合均匀,加入体积比为10μ%乳酸菌,乳杆菌采用保加利亚乳杆菌,在温度为30℃、pH值为6.0的条件下发酵10d制得。芦荟采用符合国家规定的药食两用的库拉索芦荟。
制备桑葚发酵液,所述桑葚发酵液采用桑葚∶白糖∶纯净水按体积比为3∶2∶5混合均匀,加入体积比为10μ%乳酸菌,乳杆菌采用保加利亚乳杆菌,在温度为30℃、pH值为7.0条件下发酵8d制得。
制备玫瑰花发酵液,所述玫瑰花发酵液采用玫瑰花:白糖:纯净水按体积比为3:2:6混合均匀,加入体积比为10%的生啤酒种子液,在温度为30℃、pH值为6.0的条件下发酵5d制得。
制备杏鲍菇发酵液,所述杏鲍菇发酵液的制备方法为:
1)、制备PDA斜面固体培养基,所述PDA斜面培养基采用马铃薯去皮切块,称取200g加入700mL水,煮沸25min后过滤,滤液补水至700mL,加葡萄糖15g,琼脂16g;加热溶化后分装,121℃灭菌20min制成;并将杏鲍菇打浆,将杏鲍菇浆接种于PDA斜面固体培养基上,在21℃下培养5天,直至斜面上长满菌丝形成杏鲍菇种;
2)、制备种子培养基,所述种子培养基采用蔗糖1.5%,蛋白胨0.5%,KH2PO4·3H2O0.1%,MgSO4·7H2O 0.05%,蒸馏水配制,pH 5.0,121℃灭菌20min制得;装液量占容器总量体积的25%,在121℃湿热灭菌20min;并将种子培养基装入耐热容器,将步骤1中培养的杏鲍菇种在无菌条件下接种到已灭菌的种子培养基中,并将其置于恒温振荡器上培养,在22℃下恒温培养7d,摇床转速为165r/min;待培养液清亮且有小的菌丝球形成,制成杏鲍菇的种子液; 3)、制备杏鲍菇液体发酵培养基,所述杏鲍菇液体发酵培养基采用葡萄糖4-6%,酵母粉0.5%,KH2PO4·3H2O,MgSO4·7H2O 0.2%,VB1 12mg/L,pH 6.0,蒸馏水配制;并将杏鲍菇液体发酵培养基装入耐热容器,装液量占容器总量体积比的25%左右,121℃高温灭菌20min;将步骤2培养的杏鲍菇种子液在无菌条件下分别接种到灭菌的杏鲍菇液体发酵培养基中接种,量分别为杏鲍菇液体发酵培养基质量比的8%;接种后,将其置于恒温振荡器上培养,26℃下恒温培养7d,摇床转速为170r/min;待培养液清亮,得到杏鲍菇发酵液。
制备白灵菇发酵液,所述白灵菇发酵液的制备方法为:
1)、制备PDA斜面固体培养基,所述PDA斜面培养基采用将马铃薯去皮切块,称取200g加入750mL水,煮沸25min后过滤,滤液补水至750mL,加葡萄糖15g,琼脂15g,加热溶化后分装,121℃灭菌20min制得;并将白灵菇打浆,将白灵菇浆接种于PDA斜面固体培养基上,22℃培养5天,直至斜面上长满菌丝,形成白灵菇种;
2)、制备种子培养基,所述种子培养基采用蔗糖1.5%,蛋白胨0.5%,KH2PO4·3H2O0.1%,MgSO4·7H2O 0.05%,蒸馏水配制,pH 5.0,121℃灭菌20min制得;并将种子培养基装入耐热容器,装液量占容器总量体积比的25%,121℃湿热灭菌20min;将步骤1培养的白灵菇种在无菌条件下接种到灭菌的种子培养基中,接种后,将其置于恒温振荡器上培养,26℃下恒温培养7d,摇床转速为165r/min;待培养液清亮,有小的菌丝球形成即制成白灵菇种子液; 3)、制备白灵菇液体发酵培养基,所述白灵菇液体发酵培养基采用马铃薯20%,葡萄糖4%,蛋白胨0.7%,CaCl2 0.2%,(NH4)2SO4 0.5%,pH 6.7,蒸馏水配制,并将白灵菇液体发酵培养基装入耐热容器,装液量占容器总量体积比的25%左右, 121℃高温灭菌20min;将步骤2培养的白灵菇种子液在无菌条件下分别接种到灭菌的白灵菇液体发酵培养基中,接种量为白灵菇液体发酵培养基质量比的10%;接种后,将其置于恒温振荡器上培养,26℃下恒温培养7d,摇床转速为165r/min;待培养液清亮,制得白灵菇发酵液。
将芦荟发酵液、桑葚发酵液、玫瑰花发酵液、杏鲍菇发酵液、白灵菇发酵液按质量比为3:2:2:2:2混合均匀,在30℃下发酵成pH值为3.3的混合发酵液;
(2)、过滤:将混合发酵液倒入胶体磨进行粉碎乳化,经23目的过滤筛进行粗过滤,筛掉大颗粒残渣,再经90目过滤筛进行细过滤,去除掉小型颗粒残渣;
(3)、灭菌保存:将过滤后的混合发酵液加热到95℃进行高温灭菌,然后迅速冷却至2℃的常温,得到复合酵酶饮料并进行装罐储存。
所述混合发酵液中还包含苹果、梨、杏、胡萝卜、香菇、蘑菇等发酵液,所述复合酵酶饮料中加纯净水进行稀释50%,制得复合酵酶饮料。
实施例3
一种复合酵酶饮料的制备方法,包括以下步骤:
(1)、制备混合发酵液:首先制备芦荟发酵液,所述芦荟发酵液采用芦荟浆液 、白糖、纯净水按体积比为10∶8∶10混合均匀,加入体积比为15μ%乳酸菌,乳杆菌采用保加利亚乳杆菌,在温度为35℃、pH值为8.0的条件下发酵14d制得。芦荟采用符合国家规定的药食两用的库拉索芦荟,其含有丰富的蒽醌类、糖类、氨基酸、有机酸、纤维素、活性物质、微量元素等,例如:芦荟酊抗菌性很强;缓激肽酶与血管紧张来联合可抵抗炎症;芦荟多糖和维生素对人体的皮肤有良好的营养、滋润、增白作用; 芦荟大黄素甙、芦荟大黄素等起着增进食欲、大肠缓泄作用;异柠檬酸钙等具有强心、促进血液循环、软化硬化动脉、降低胆固醇含量、扩张毛细血管的作用;芦荟素A、创伤激素和聚糖肽甘露(Ke-2)等具有抗病毒感染,促进伤口愈合复原的作用;粘稠物质多糖类具有提高免疫力和抑制、破坏异常细胞的生长的作用;芦荟因其苦寒清热具有抑制过度的免疫反应增强吞噬细胞吞噬功能的作用,故能清除体内代谢废物;芦荟中的粘液是防止细胞老化和治疗慢性过敏的重要成分,因而具有通便泻下、抗肿瘤、抗衰老、抗氧化、抗菌、保肝以及其他药理作用。此外,芦荟还具有镇痛、镇静、防晒、防虫、防腐等作用。
制备桑葚发酵液,所述桑葚发酵液采用桑葚∶白糖∶纯净水按体积比为5∶3∶8混合均匀,加入体积比为15μ%乳酸菌,乳杆菌采用保加利亚乳杆菌,在温度为35℃、pH值为8.0条件下发酵10d制得。采用桑葚的原因在于:桑葚含有纤维素、胡萝卜素、硫胺素、核黄素、维生素E、钾、锌、铜、硒、鞣酸、苹果酸、维生素C和脂肪酸等有效成分,营养丰富,具有如下功效: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,是中老年人健体美颜、抗衰老的佳果与良药;桑椹可以明目,缓解眼睛疲劳干涩的症状;桑椹具有免疫促进作用;桑椹对脾脏有增重作用,对溶血性反应有增强作用,可防止人体动脉硬化、骨骼关节硬化,促进新陈代谢,还可以促进血红细胞的生长,防止白细胞减少,并对治疗糖尿病、贫血、高血压、高血脂、冠心病、神经衰弱等病症具有辅助功效;桑椹具有生津止渴、促进消化、帮助排便等作用,适量食用能促进胃液分泌,刺激肠蠕动及解除燥热,且国医学认为,桑椹性味甘寒,具有补肝益肾、生津润肠、乌发明目等功效,主治心悸失眠、头晕目眩、耳鸣、便秘盗汗、瘰疬、关节不利等病症。
制备玫瑰花发酵液,所述玫瑰花发酵液采用玫瑰花:白糖:纯净水按体积比为5:3:8混合均匀,加入体积比为12%的生啤酒种子液,在温度为35℃、pH值为8.0的条件下发酵7d制得。采用玫瑰花的原因在于:玫瑰花含挥发玫瑰油约0.03%,主要成分为香茅醇、牻牛儿醇、橙花醇、丁香油酚、苯乙醇等,花上含槲皮甙、苦味质、鞣质、脂肪油、有机酸(没食子酸)、红色素、黄色素、蜡质、β-胡萝卜素等,果实含丰富的维生素C,糖类如葡萄糖、果糖、木糖、蔗糖,非挥发酸如柠檬酸、苹果酸、奎宁酸等。黄酮类如槲皮素、异槲皮素等;又含多种色素如植物黄质、玉红黄质番茄烃、γ-胡萝卜素等。叶含异槲皮甙,能够理气解郁,和血散瘀,治肝胃气痛,新久风痹,吐血咯血,***,赤白带下,痢疾,乳痈,肿毒等症状。通过发酵后的玫瑰花,充分保留了玫瑰花的营养和功效,富含多种氨基酸、维生素、矿物质以及多酚、黄酮等抗氧化成分,具有排毒养颜,行气活血,开窍化淤,疏肝醒脾,促进胆汁分泌,帮助消化,调节机理之功效。
制备杏鲍菇发酵液,所述杏鲍菇发酵液的制备方法为:
1)、制备PDA斜面固体培养基,所述PDA斜面培养基采用马铃薯去皮切块,称取250g加入1000mL水,煮沸30min后过滤,滤液补水至1000mL,加葡萄糖20g,琼脂20g;加热溶化后分装,121℃灭菌20min制成;并将杏鲍菇打浆,将杏鲍菇浆接种于PDA斜面固体培养基上,在28℃下培养6天,直至斜面上长满菌丝形成杏鲍菇种;采用杏鲍菇的原因有以下几点:因杏鲍菇含有高蛋白、低脂肪和人体必需的各种氨基酸、碳水化合物、维生素及钙、镁、铜、锌等矿物质,更重要的是含有丰富的多糖类物质,杏鲍菇多糖作为一种特殊的免疫调节剂,在激活T淋巴细胞中具有强烈的宿主介导性,能刺激抗体形成、提高人体免疫功能,对人体具有抗病毒、抗肿瘤作用,且能降低机体胆固醇含量,降血脂、防止动脉硬化、润肠胃以及美容等作用; 2)、制备种子培养基,所述种子培养基采用蔗糖1.5%,蛋白胨0.5%,KH2PO4·3H2O0.1%,MgSO4·7H2O 0.05%,蒸馏水配制,pH 5.0,121℃灭菌20min制得;装液量占容器总量体积的30%,在121℃湿热灭菌20min;并将种子培养基装入耐热容器,将步骤1中培养的杏鲍菇种在无菌条件下接种到已灭菌的种子培养基中,并将其置于恒温振荡器上培养,在28℃下恒温培养8d,摇床转速为180r/min;待培养液清亮且有小的菌丝球形成,制成杏鲍菇的种子液; 3)、制备杏鲍菇液体发酵培养基,所述杏鲍菇液体发酵培养基采用葡萄糖6%,酵母粉0.8%,KH2PO4·3H2O,MgSO4·7H2O 0.3%,VB1 15mg/L,pH 6.8,蒸馏水配制;并将杏鲍菇液体发酵培养基装入耐热容器,装液量占容器总量体积比的30%左右, 121℃高温灭菌20min;将步骤2培养的杏鲍菇种子液在无菌条件下分别接种到灭菌的杏鲍菇液体发酵培养基中接种,量分别为杏鲍菇液体发酵培养基质量比的10%;接种后,将其置于恒温振荡器上培养,28℃下恒温培养8d,摇床转速为180r/min;待培养液清亮,得到杏鲍菇发酵液。
制备白灵菇发酵液,所述白灵菇发酵液的制备方法为:
1)、制备PDA斜面固体培养基,所述PDA斜面培养基采用将马铃薯去皮切块,称取150-250g加入1000mL水,煮沸30min后过滤,滤液补水至1000mL,加葡萄糖20g,琼脂20g,加热溶化后分装,121℃灭菌20min制得;并将白灵菇打浆,将白灵菇浆接种于PDA斜面固体培养基上, 28℃培养6天,直至斜面上长满菌丝,形成白灵菇种;选用白灵菇的目的在于:白灵菇具有较高的药用价值,可防治老年心血管病、儿童佝偻病、软骨病、骨质疏松等疾病,其所含丰富的真菌多糖,具有防癌抗癌作用,能够增强人体的免疫功能,此外,白灵菇中还含有多种矿物素,经常食用白灵菇还能消嫉化瘀清热解毒的作用,具有消积、杀虫、镇咳、消炎及防治妇科肿瘤等功效; 2)、制备种子培养基,所述种子培养基采用蔗糖1.5%,蛋白胨0.5%,KH2PO4·3H2O 0.1%,MgSO4·7H2O 0.05%,蒸馏水配制,pH 5.0,121℃灭菌20min制得;并将种子培养基装入耐热容器,装液量占容器总量体积比的30%,121℃湿热灭菌20min;将步骤1培养的白灵菇种在无菌条件下接种到灭菌的种子培养基中,接种后,将其置于恒温振荡器上培养,28℃下恒温培养8d,摇床转速为180r/min;待培养液清亮,有小的菌丝球形成即制成白灵菇种子液; 3)、制备白灵菇液体发酵培养基,所述白灵菇液体发酵培养基采用马铃薯20%,葡萄糖6%,蛋白胨0.9%,CaCl2 0.3%,(NH4)2SO4 0.7%,pH 7.0,蒸馏水配制,并将白灵菇液体发酵培养基装入耐热容器,装液量占容器总量体积比的30%左右, 121℃高温灭菌20min;将步骤2培养的白灵菇种子液在无菌条件下分别接种到灭菌的白灵菇液体发酵培养基中,接种量为白灵菇液体发酵培养基质量比的10%;接种后,将其置于恒温振荡器上培养,28℃下恒温培养8d,摇床转速为180r/min;待培养液清亮,制得白灵菇发酵液。
将芦荟发酵液、桑葚发酵液、玫瑰花发酵液、杏鲍菇发酵液、白灵菇发酵液按质量比为5:3:3:3:3混合均匀,在45℃下发酵成pH值为4.6的混合发酵液;
(2)、过滤:将混合发酵液倒入胶体磨进行粉碎乳化,经25目的过滤筛进行粗过滤,筛掉大颗粒残渣,再经100目过滤筛进行细过滤,去除掉小型颗粒残渣;
(3)、灭菌保存:将过滤后的混合发酵液加热到100℃进行高温灭菌,然后迅速冷却至4℃的常温,得到复合酵酶饮料并进行装罐储存。
所述混合发酵液中还包含苹果、梨、杏、胡萝卜、香菇、蘑菇等发酵液,所述复合酵酶饮料中加纯净水进行稀释90%,制得不同浓度的复合酵酶饮料。
上述虽然结合具体实施方式进行了描述,但并非对本发明保护范围的限制,所属领域技术人员应该明白,在本发明的技术方案的基础上,本领域技术人员不需要付出创造性劳动即可做出的各种修改或变形仍在本发明的保护范围以内。
Claims (10)
1.一种复合酵酶饮料的制备方法,其特征在于:包括以下步骤:
(1)、制备混合发酵液:分别制备芦荟发酵液、桑葚发酵液、玫瑰花发酵液、杏鲍菇发酵液、白灵菇发酵液,将芦荟发酵液、桑葚发酵液、玫瑰花发酵液、杏鲍菇发酵液、白灵菇发酵液按质量比为(1-5):(1-3):(1-3):(1-3):(1-3)混合均匀,在15-45℃下发酵成pH值为2.0-4.6的混合发酵液;
(2)、过滤:将混合发酵液倒入胶体磨进行粉碎乳化,经20-25目的过滤筛进行粗过滤,筛掉大颗粒残渣,再经80-100目过滤筛进行细过滤,去除掉小型颗粒残渣;
(3)、灭菌保存:将过滤后的混合发酵液加热到90-100℃进行高温灭菌,然后迅速冷却至0-4℃的常温,得到复合酵酶饮料并进行装罐储存。
2.根据权利要求1所述的一种复合酵酶饮料的制备方法,其特征在于:所述芦荟发酵液采用芦荟浆液 、白糖、纯净水按体积比为(4-10)∶(1-8)∶(2-10)混合均匀,加入体积比为5-15μ%乳酸菌,在温度为25℃-35℃、pH值为5.0-8.0的条件下发酵6d -14d制得。
3.根据权利要求1所述的一种复合酵酶饮料的制备方法,其特征在于:所述桑葚发酵液采用桑葚∶白糖∶纯净水按体积比为(2-5)∶(1-3)∶(2-8)混合均匀,加入体积比为5-15μ%乳酸菌,在温度为25℃-35℃、pH值为5.0-8.0条件下发酵5d-10d制得。
4.根据权利要求1所述的一种复合酵酶饮料的制备方法,其特征在于:所述玫瑰花发酵液采用玫瑰花:白糖:纯净水按体积比为(2-5):(1-3):(2-8)混合均匀,加入体积比为8-12%的生啤酒种子液,在温度为25℃-35℃、pH值为5.0-8.0的条件下发酵3d-7d制得。
5.根据权利要求1所述的一种复合酵酶饮料的制备方法,其特征在于:所述杏鲍菇发酵液的制备方法为:
1)、制备PDA斜面固体培养基并将杏鲍菇打浆,将杏鲍菇浆接种于PDA斜面固体培养基上,在15-28℃下培养4-6天,直至斜面上长满菌丝形成杏鲍菇种;2)、制备种子培养基并将种子培养基装入耐热容器,装液量占容器总量体积的20%-30%,在121℃湿热灭菌20min;将步骤1中培养的杏鲍菇种在无菌条件下接种到已灭菌的种子培养基中,并将其置于恒温振荡器上培养,在15-28℃下恒温培养6-8d,摇床转速为150-180r/min;待培养液清亮且有小的菌丝球形成,制成杏鲍菇的种子液;3)、制备杏鲍菇液体发酵培养基并将杏鲍菇液体发酵培养基装入耐热容器,装液量占容器总量体积比的20%-30%左右, 121℃高温灭菌20min;将步骤2培养的杏鲍菇种子液在无菌条件下分别接种到灭菌的杏鲍菇液体发酵培养基中接种,量分别为杏鲍菇液体发酵培养基质量比的5-10%;接种后,将其置于恒温振荡器上培养,25-28℃下恒温培养6-8d,摇床转速为150-180r/min;待培养液清亮,得到杏鲍菇发酵液。
6.根据权利要求5所述的一种复合酵酶饮料的制备方法,其特征在于:所述PDA斜面培养基采用马铃薯去皮切块,称取150-250g加入500-1000mL水,煮沸20-30min后过滤,滤液补水至500-1000mL,加葡萄糖10-20g,琼脂10-20g;加热溶化后分装,121℃灭菌20min制成;
所述种子培养基采用蔗糖1.5%,蛋白胨0.5%,KH2PO4·3H2O 0.1%,MgSO4·7H2O0.05%,蒸馏水配制,pH 5.0,121℃灭菌20min制得;
所述的杏鲍菇液体发酵培养基采用葡萄糖4-6%,酵母粉0.3-0.8%,KH2PO4·3H2O,MgSO4·7H2O 0.1-0.3%,VB1 8-15mg/L,pH 5.5-6.8,蒸馏水配制。
7.根据权利要求1所述的一种复合酵酶饮料的制备方法,其特征在于:所述白灵菇发酵液的制备方法为:
1)、制备PDA斜面固体培养基并将白灵菇打浆,将白灵菇浆接种于PDA斜面固体培养基上,15-28℃培养4-6天,直至斜面上长满菌丝,形成白灵菇种;2)、制备种子培养基并将种子培养基装入耐热容器,装液量占容器总量体积比的20%-30%,121℃湿热灭菌20min;将步骤1培养的白灵菇种在无菌条件下接种到灭菌的种子培养基中,接种后,将其置于恒温振荡器上培养,25-28℃下恒温培养6-8d,摇床转速为150-180r/min;待培养液清亮,有小的菌丝球形成即制成白灵菇种子液;3)、制备白灵菇液体发酵培养基并将白灵菇液体发酵培养基装入耐热容器,装液量占容器总量体积比的20%-30%左右, 121℃高温灭菌20min;将步骤2培养的白灵菇种子液在无菌条件下分别接种到灭菌的白灵菇液体发酵培养基中,接种量为白灵菇液体发酵培养基质量比的10%;接种后,将其置于恒温振荡器上培养,25-28℃下恒温培养6-8d,摇床转速为150-180r/min;待培养液清亮,制得白灵菇发酵液。
8. 根据权利要求7所述的一种复合酵酶饮料的制备方法,其特征在于:所述PDA斜面培养基采用将马铃薯去皮切块,称取150-250g加入500-1000mL水,煮沸20-30min后过滤,滤液补水至500-1000mL,加葡萄糖10-20g,琼脂10-20g,加热溶化后分装,121℃灭菌20min制得;所述种子培养基采用蔗糖1.5%,蛋白胨0.5%,KH2PO4·3H2O 0.1%,MgSO4·7H2O 0.05%,蒸馏水配制,pH 5.0,121℃灭菌20min制得;所述白灵菇液体发酵培养基采用马铃薯20%,葡萄糖2-6%,蛋白胨0.6-0.9%,CaCl2 0.1-0.3%,(NH4)2SO4 0.3-0.7%,pH 6.5-7.0,蒸馏水配制。
9.根据权利要求1所述的一种复合酵酶饮料的制备方法,其特征在于:所述混合发酵液中还包含苹果、梨、杏、胡萝卜、香菇、蘑菇等发酵液。
10.根据权利要求1所述的一种复合酵酶饮料的制备方法,其特征在于:所述复合酵酶饮料中加纯净水进行稀释10-90%,制得不同浓度的复合酵酶饮料。
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