CN107647226A - 一种果蔬乳酸菌饮料的制作方法 - Google Patents
一种果蔬乳酸菌饮料的制作方法 Download PDFInfo
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Abstract
本发明所述的一种果蔬乳酸菌饮料的制作方法，选用了水果和蔬菜原料，将混合物破碎打浆、添加大豆蛋白，然后加入乳酸菌、酵母菌、醋酸杆菌进行发酵，得到发酵产物，本发明制备的果蔬乳酸菌饮料能够调节内分泌、提高机体应激能力，增强人体生理功能，保护心脏、清热降压，还具有明目、抗衰老的功效，且食用方便、营养丰富。
Description
技术领域
本发明涉及食品加工领域，具体涉及一种果蔬乳酸菌饮料的制作方法。
背景技术
目前市场上出现了各种各样的饮料，其中普遍由水果萃取物、糖、无机盐和水等配制而成，高级的饮料是在其中加入一定量的脱脂牛奶或其它添加剂，工艺方法都比较简单，果汁作为健康营养饮食选择逐渐被更多的被消费者接受，乳制品的升级创新产品也更多地考虑与果蔬汁的结合，益生菌的概念在食品中应用的范围越来越广泛，益生菌发酵果蔬汁的创新点，可以与更多的食品结合开发更丰富的创新产品。乳酸菌饮料的市场近几年增长很快，需要持续创新来进一步推动该品项产品的发展，健康营养的概念是一直以来各类食品创新的基础。
乳酸菌(lactic acid bacteria，LAB)是一类能利用可发酵碳水化合物产生大量乳酸的细菌的通称，在自然界分布极为广泛，具有丰富的物种多样性。乳酸菌也广泛存在于人体和动物肠道、许多食品、物料及少数临床样品中，不仅可以提高食品的营养价值，改善食品风味，提高食品保藏性和附加值，而且乳酸菌的特殊生理活性和营养功能，正日益引起人们的重视。大量研究表明，乳酸菌能够调节机体胃肠道正常菌群、保持微生态平衡，提高食物消化率和生物价，降低血清胆固醇，控制内毒素，抑制肠道内腐败菌生长繁殖和腐败产物的产生，制造营养物质，刺激组织发育，从而对机体的营养状态、生理功能、细胞感染、药物效应、毒性反应、免疫反应、肿瘤发生、衰老过程和突然的应急反应等产生作用。由此可见，乳酸菌的生理功能与机体的生命活动息息相关。
乳酸菌主要应用于发酵型酸奶、乳酸菌饮料、发酵型肉制品、医药保健品等领域。乳酸菌产业已成为保健食品和医药领域发展最快的行业之一，全球市场规模已超过3000亿美元。我国乳酸菌产业的总规模已经超过了160亿元，平均年增长幅度为20％左右。随着市场的进一步成熟和益生菌概念的普及，同发达国家一样，我国的益生菌发酵乳制品将会成为乳品行业中增长速度最快的产品。目前我国益生菌乳产品年销售总额已超过10亿元人民币，酸奶的产量以40％的速度增长，益生菌酸奶和乳酸菌饮料的增长幅度高于酸奶的增长。
发明内容
本发明就是针对上述现状，而提供一种果蔬乳酸菌饮料的制作方法，具体如下。
一种果蔬乳酸菌饮料的制作方法，其特征在于：
步骤1)：称取水果原料，所述水果原料的组成和分数如下：苹果15-40％、梨9-15％、西瓜15-20％、西红柿15-20％、胡萝卜13-25％，将水果原料清洗干净；
步骤2)：称取蔬菜原料，所述蔬菜原料的组成和分数如下：芦荟10-35％、核桃15-20％、冬瓜15-20％、苦瓜10-15％、鸡头米3-5％、仙人掌13-15％、绿茶2-4％、糯米3-5％、枸杞2-3％，将蔬菜原料清洗后放入温水中浸泡，然后进行高温蒸汽蒸煮；
步骤3)：将步骤1和2所得到的原料混合，水果原料重量份占混合物的比例范围60％-80％，放入打浆机破碎打浆，得到果蔬浆料；
步骤4)：在步骤3中得到的果蔬浆料中添加大豆蛋白，大豆蛋白相对于果蔬浆料的含量大于20％；
步骤5)：在添加大豆蛋白的果蔬浆料中加入乳酸菌、酵母菌、醋酸杆菌，然后于25-38℃条件下进行发酵，得到发酵产物；
步骤6)：对步骤5获得的发酵产物进行过滤，然后进行均质与脱气，将过滤后的发酵产物进行均质及真空脱气，将脱气后的饮料杀菌处理后，采用热灌装工艺进行灌装，最后进行检验与储存，经检验合格后，将合格品进行冷藏或阴凉处避光保存。
进一步地，在步骤3)中，对混合原料进行破碎打浆时还添加护色剂，所述护色剂的组成和相对于混合原料的重量分数为：维生素0.1-0.6％、亚硫酸钠0.01-0.2％。
进一步地，所述均质温度为30-45℃、均质压力15-30MPa；所述真空脱气的真空度为40-50KPa、温度为30-40℃。
进一步地，所添加的乳酸菌的重量为果蔬浆料重量的6-10‰，所添加的酵母菌的重量为果蔬浆料重量的4-5‰，所添加的醋酸杆菌的重量为果蔬浆料的3-4‰。
进一步地，得到所述发酵产物后还在发酵产物中添加添加剂，所述添加剂包括维生素C、维生素D、葡萄糖酸钙、硫酸亚铁和葡萄糖酸锌中的一种或组合。
进一步地，所述杀菌处理为多重杀菌，包括紫外处理和瞬时高温灭菌。
本发明所述的一种果蔬乳酸菌饮料的制作方法，选用了芦荟、核桃、冬瓜、苦瓜、鸡头米、仙人掌、绿茶、糯米、枸杞，调节内分泌、提高机体应激能力，增强人体生理功能，保护心脏、清热降压，还具有明目、抗衰老的功效，且食用方便、营养丰富。
具体实施方式
为了彻底了解本发明，将在下列的描述中提出详细的配方组成。显然，本发明的施行并不限定于本领域的技术人员所熟习的特殊细节。本发明的较佳实施例详细描述如下，然而除了这些详细描述外，本发明还可以具有其他实施方式。
实施例1：
一种果蔬乳酸菌饮料的制作方法，其特征在于：
步骤1)：称取水果原料，所述水果原料的组成和分数如下：苹果20％、梨15％、西瓜20％、西红柿20％、胡萝卜25％，将水果原料清洗干净；
步骤2)：称取蔬菜原料，所述蔬菜原料的组成和分数如下：芦荟14％、核桃20％、冬瓜20％、苦瓜15％、鸡头米5％、仙人掌15％、绿茶4％、糯米5％、枸杞2％，将蔬菜原料清洗后放入温水中浸泡，然后进行高温蒸汽蒸煮；
步骤3)：将步骤1和2所得到的原料混合，水果原料重量份占混合物的比例范围60％，放入打浆机破碎打浆，得到果蔬浆料；
步骤4)：在步骤3中得到的果蔬浆料中添加大豆蛋白，大豆蛋白相对于果蔬浆料的含量为25％；
步骤5)：在添加大豆蛋白的果蔬浆料中加入乳酸菌、酵母菌、醋酸杆菌，然后于25-38℃条件下进行发酵，得到发酵产物；
步骤6)：对步骤5获得的发酵产物进行过滤，然后进行均质与脱气，将过滤后的发酵产物进行均质及真空脱气，将脱气后的饮料杀菌处理后，采用热灌装工艺进行灌装，最后进行检验与储存，经检验合格后，将合格品进行冷藏或阴凉处避光保存。
进一步地，在步骤3)中，对混合原料进行破碎打浆时还添加护色剂，所述护色剂的组成和相对于混合原料的重量分数为：维生素0.1-0.6％、亚硫酸钠0.01-0.2％。
进一步地，所述均质温度为30℃、均质压力30MPa；所述真空脱气的真空度为40KPa、温度为40℃。
进一步地，所添加的乳酸菌的重量为果蔬浆料重量的6‰，所添加的酵母菌的重量为果蔬浆料重量的4‰，所添加的醋酸杆菌的重量为果蔬浆料的3‰。
进一步地，得到所述发酵产物后还在发酵产物中添加添加剂，所述添加剂包括维生素C、维生素D、葡萄糖酸钙、硫酸亚铁和葡萄糖酸锌中的一种或组合。
进一步地，所述杀菌处理为多重杀菌，包括紫外处理和瞬时高温灭菌。
实施例2：
步骤1)：称取水果原料，所述水果原料的组成和分数如下：苹果40％、梨10％、西瓜15％、西红柿15％、胡萝卜20％，将水果原料清洗干净；
步骤2)：称取蔬菜原料，所述蔬菜原料的组成和分数如下：芦荟30％、核桃15％、冬瓜15％、苦瓜10％、鸡头米5％、仙人掌15％、绿茶4％、糯米3％、枸杞3％，将蔬菜原料清洗后放入温水中浸泡，然后进行高温蒸汽蒸煮；
步骤3)：将步骤1和2所得到的原料混合，水果原料重量份占混合物的比例范围60％-80％，放入打浆机破碎打浆，得到果蔬浆料；
步骤4)：在步骤3中得到的果蔬浆料中添加大豆蛋白，大豆蛋白相对于果蔬浆料的含量大于20％；
步骤5)：在添加大豆蛋白的果蔬浆料中加入乳酸菌、酵母菌、醋酸杆菌，然后于25-38℃条件下进行发酵，得到发酵产物；
步骤6)：对步骤5获得的发酵产物进行过滤，然后进行均质与脱气，将过滤后的发酵产物进行均质及真空脱气，将脱气后的饮料杀菌处理后，采用热灌装工艺进行灌装，最后进行检验与储存，经检验合格后，将合格品进行冷藏或阴凉处避光保存。
进一步地，在步骤3)中，对混合原料进行破碎打浆时还添加护色剂，所述护色剂的组成和相对于混合原料的重量分数为：维生素0.1％、亚硫酸钠0.01％。
进一步地，所述均质温度为30℃、均质压力30MPa；所述真空脱气的真空度为40KPa、温度为40℃。
本发明所述的一种果蔬乳酸菌饮料的制作方法，选用了芦荟、核桃、冬瓜、苦瓜、鸡头米、仙人掌、绿茶、糯米、枸杞，调节内分泌、提高机体应激能力，增强人体生理功能，保护心脏、清热降压，还具有明目、抗衰老的功效，且食用方便、营养丰富。
本发明所述的一种果蔬乳酸菌饮料的制作方法已经通过上述实施例进行了说明，但应当理解的是，上述实施例只是用于举例和说明的目的，而非意在将本发明限制于所描述的实施例范围内。此外本领域技术人员可以理解的是，本发明并不局限于上述实施例，根据本发明的教导还可以做出更多种的变型和修改，这些变型和修改均落在本发明所要求保护的范围以内。本发明的保护范围由附属的权利要求书及其等效范围所界定。
Claims (6)
1.一种果蔬乳酸菌饮料的制作方法，其特征在于：
步骤1)：称取水果原料，所述水果原料的组成和分数如下：苹果15-40％、梨9-15％、西瓜15-20％、西红柿15-20％、胡萝卜13-25％，将水果原料清洗干净；
步骤2)：称取蔬菜原料，所述蔬菜原料的组成和分数如下：芦荟10-35％、核桃15-20％、冬瓜15-20％、苦瓜10-15％、鸡头米3-5％、仙人掌13-15％、绿茶2-4％、糯米3-5％、枸杞2-3％，将蔬菜原料清洗后放入温水中浸泡，然后进行高温蒸汽蒸煮；
步骤3)：将步骤1和2所得到的原料混合，水果原料重量份占混合物的比例范围60％-80％，放入打浆机破碎打浆，得到果蔬浆料；
步骤4)：在步骤3中得到的果蔬浆料中添加大豆蛋白，大豆蛋白相对于果蔬浆料的含量大于20％；
步骤5)：在添加大豆蛋白的果蔬浆料中加入乳酸菌、酵母菌、醋酸杆菌，然后于25-38℃条件下进行发酵，得到发酵产物；
步骤6)：对步骤5获得的发酵产物进行过滤，然后进行均质与脱气，将过滤后的发酵产物进行均质及真空脱气，将脱气后的饮料杀菌处理后，采用热灌装工艺进行灌装，最后进行检验与储存，经检验合格后，将合格品进行冷藏或阴凉处避光保存。
2.根据权利要求1所述的果蔬乳酸菌饮料的制作方法，其特征在于：在步骤3)中，对混合原料进行破碎打浆时还添加护色剂，所述护色剂的组成和相对于混合原料的重量分数为：维生素0.1-0.6％、亚硫酸钠0.01-0.2％。
3.根据权利要求1所述的果蔬乳酸菌饮料的制作方法，其特征在于：所述均质温度为30-45℃、均质压力15-30MPa；所述真空脱气的真空度为40-50KPa、温度为30-40℃。
4.根据权利要求1所述的果蔬乳酸菌饮料的制作方法，其特征在于：所添加的乳酸菌的重量为果蔬浆料重量的6-10‰，所添加的酵母菌的重量为果蔬浆料重量的4-5‰，所添加的醋酸杆菌的重量为果蔬浆料的3-4‰。
5.根据权利要求1所述的果蔬乳酸菌饮料的制作方法，其特征在于：得到所述发酵产物后还在发酵产物中添加添加剂，所述添加剂包括维生素C、维生素D、葡萄糖酸钙、硫酸亚铁和葡萄糖酸锌中的一种或组合。
6.根据权利要求1所述的果蔬乳酸菌饮料的制作方法，其特征在于：所述杀菌处理为多重杀菌，包括紫外处理和瞬时高温灭菌。
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