CN108887671A - 一种自制菠萝酵素的方法 - Google Patents
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Abstract
本发明公开了一种自制菠萝酵素的方法,属于食品加工技术领域。其原料成份如下:菠萝,糖,纯净水,发酵菌粉。采用上述的原料发酵出来的菠萝酵素,不但其口味独特,而且提高了营养价值。通过自制天然菠萝酵素,不仅没有任何添加剂,而且食用的效果好,可以有效的消除疲劳,增加人体的食欲,促进消化,经常食用菠萝酵素还有助于减肥,菠萝酵素具有抑制血小板聚集,加速纤维蛋白原分解的作用,可以促进血液中的废物排出体外,抗病毒,使血液呈现弱碱性,还可以降低血液中的胆固醇,促进血液循环,还可以帮助伤口复原,防止伤口的皮下出血。
Description
技术领域
本发明主要涉及食品加工技术领域,尤其涉及一种自制菠萝酵素的方法。
背景技术
菠萝是热带水果的一种,形状为圆筒形,果实肉呈黄或白色,多汁甘酸具特有芳香。
菠萝中含有丰富的蛋白酶,这是其主要酵素,另外还含有磷酸酶、过氧化酶等。菠萝酵素在医学临床上有许多功能,如抗发炎、改善关节与肌肉伤害、清除伤口坏死组织、降低关节发炎病痛、改善消化道及呼吸道功能等。另外,研究还发现,其有增强免疫力及抑制癌细胞生长等功效。
市面上也有菠萝酵素液和菠萝酵素粉,但是市面上的产品都有较多的添加剂,食用的效果也不是很理想。
发明内容
本发明的目的在于提供一种自制菠萝酵素的方法,以解决上述背景技术中提出的问题。通过自制天然菠萝酵素,不仅没有任何添加剂,而且食用的效果好,可以有效的消除疲劳,增加人体的食欲,促进消化,经常食用菠萝酵素还有助于减肥,菠萝酵素具有抑制血小板聚集,加速纤维蛋白原分解的作用,可以促进血液中的废物排出体外,抗病毒,使血液呈现弱碱性,还可以降低血液中的胆固醇,促进血液循环,还可以帮助伤口复原,防止伤口的皮下出血。
本发明的方案是通过这样实现的:
一种自制菠萝酵素的方法,其特征在于,所述的方法包括以下步骤:
(1)原料包括:菠萝,糖,纯净水,发酵菌粉;
(2)将步骤(1)所述的菠萝用高温消毒后的刀具去掉菠萝的果皮和果壳;
(3)将菠萝切成薄片或者块状,放入消毒后的发酵容器中;
(4)按上述比例的纯净水和糖放入另一容器里,加入发酵菌粉,充分均匀搅拌至糖溶解后,放入步骤(3)的发酵容器中,水以没过菠萝为准,且与容器口留有一定的空间使菠萝能够充分发酵;
(5)将上述步骤(4)的菠萝酵素放置一定温度的密闭且避光的空间,发酵时间48h~96h即可,发酵过程中,每隔6h~8h翻动搅拌一次,每48小时排气2~3次;
(6)将上述步骤(5)发酵好的菠萝酵素液,通过过滤筛网过滤,装入高温消毒后的容器中,可以常温放置或放入冰箱保鲜层。
优先地,所述的菠萝:水:糖的比例为7:5:1。
优先地,所述糖可以是白砂糖、冰糖或者红糖。
优先地,所述发酵菌粉包括麦芽糊精、植物乳杆菌、干酪乳杆菌、副干酪乳杆菌、鼠李糖乳杆菌、嗜酸乳杆菌、长双岐乳杆菌、两岐双岐杆菌、酵母粉。
优先地,所述发酵温度在30℃~37℃。
优先地,所述步骤(6)发酵后的菠萝重复所述步骤(1)至(6)的操作,进行2~3次发酵。
每隔6h~8h搅拌一次,搅拌以按压方式搅拌,目的是因上层的菠萝没浸泡到而发黑,影响酵素的效果。
食用方法:每天早餐前、中餐前、晚餐前、睡前1个小时,空腹饮用酵素原液30ml,同时需要补充500ml的水。
本发明的有益效果为:
(1)本发明制作流程简单,原材料丰富且价格低廉,其口味酸甜独特,口感醇厚,具有独特的酒香味;而且产品质量稳定,纯天然制作,无任何添加剂和防腐剂,让人吃着更安心,且营养价值高。
(2)本发明的菠萝酵素富含维生素B1,可以消除疲劳、增进食欲。菠萝酵素则有助食物中的蛋白质分解,利于人体吸收;菠萝中的菠萝蛋白酶在与糖的反应中转化为具有活性的菠萝酵素,菠萝酵素具有抑制血小板聚集、加速纤维蛋白原分解的作用。可促进血液中的废物排出体外,抗病毒,使血液呈现弱碱性,还可降低血液中的胆固醇,促进血液循环畅通。
(3)本发明的菠萝酵素是一种口服的蛋白分解酵素,主要功效在于帮助消化,饭后吃点菠萝可以帮助消化,而空腹不宜吃菠萝,原因就是其中的菠萝酵素可以消化蛋白质;本发明的菠萝酵素可以帮助伤口的复原,防止伤口的皮下出血,对于抽脂类的手术特别有效。
(4)本发明的菠萝酵素可以抗发炎、改善关节与肌肉伤害、清除伤口坏死组织、降低关节发炎病痛、改善消化道及呼吸道功能等。另外,还有有增强免疫力及抑制癌细胞生长等功效。最重要的是菠萝酵素适合冠心病、高血压、高血脂、高血糖、中风后遗症患者长期食用,能够促进人体的血液循环通畅。
附图说明
图1是本发明实施例1一种自制菠萝酵素的分解猪油膏的实验效果图。
具体实施方式
以下通过实施例对本发明做进一步阐述:
实施例1 :
一种自制菠萝酵素的方法,其特征在于,所述的方法包括以下步骤:
(1)原料包括:菠萝,糖,纯净水,发酵菌粉;
(2)将步骤(1)所述的菠萝用高温消毒后的刀具去掉菠萝的果皮和果壳;
(3)将菠萝切成薄片或者块状,放入消毒后的发酵容器中;
(4)按上述比例的纯净水和糖放入另一容器里,加入发酵菌粉,充分均匀搅拌至糖溶解后,放入步骤(3)的发酵容器中,水以没过菠萝为准,且与容器口留有一定的空间使菠萝能够充分发酵;
(5)将上述步骤(4)的菠萝酵素放置一定温度的密闭且避光的空间,发酵时间48h即可,发酵过程中,每隔6h翻动搅拌一次,每48小时排气2次;
(6)将上述步骤(5)发酵好的菠萝酵素液,通过过滤筛网过滤,装入高温消毒后的容器中,可以常温放置或放入冰箱保鲜层。
所述的菠萝:水:糖的比例为7:5:1。
所述糖可以是白砂糖、冰糖或者红糖。
所述发酵菌粉包括麦芽糊精、植物乳杆菌、干酪乳杆菌、副干酪乳杆菌、鼠李糖乳杆菌、嗜酸乳杆菌、长双岐乳杆菌、两岐双岐杆菌、酵母粉。
所述发酵温度在30℃。
所述所述步骤(6)发酵后的菠萝重复所述步骤(1)至(6)的操作,进行2次发酵。
实施例2 :
一种自制菠萝酵素的方法,其特征在于,所述的方法包括以下步骤:
(1)原料包括:菠萝,糖,纯净水,发酵菌粉;
(2)将步骤(1)所述的菠萝用高温消毒后的刀具去掉菠萝的果皮和果壳;
(3)将菠萝切成薄片或者块状,放入消毒后的发酵容器中;
(4)按上述比例的纯净水和糖放入另一容器里,加入发酵菌粉,充分均匀搅拌至糖溶解后,放入步骤(3)的发酵容器中,水以没过菠萝为准,且与容器口留有一定的空间使菠萝能够充分发酵;
(5)将上述步骤(4)的菠萝酵素放置一定温度的密闭且避光的空间,发酵时间96h即可,发酵过程中,每隔8h翻动搅拌一次,每48小时排气3次;
(6)将上述步骤(5)发酵好的菠萝酵素液,通过过滤筛网过滤,装入高温消毒后的容器中,可以常温放置或放入冰箱保鲜层。
所述的菠萝:水:糖的比例为7:5:1。
所述糖可以是白砂糖、冰糖或者红糖。
所述发酵菌粉包括麦芽糊精、植物乳杆菌、干酪乳杆菌、副干酪乳杆菌、鼠李糖乳杆菌、嗜酸乳杆菌、长双岐乳杆菌、两岐双岐杆菌、酵母粉。
所述发酵温度在37℃。
所述步骤(6)发酵后的菠萝重复所述步骤(1)至(6)的操作,进行3次发酵。
对实施例1-2进行感官和理化检测的结果如下:
1. 感官评价:
感官指标 | 实施例1 | 实施例2 |
色泽 | 深黄色 | 浅黄色 |
气味 | 具有果香味,微有酒香气味; | 具有果香味,略酒味气味; |
口味 | 菠萝天然风味、酸甜味,偏酸,不涩 | 菠萝天然风味、口感醇厚、略有酒味、不涩 |
PH值 | PH=3.5 | PH=3.8 |
体态 | 澄清透明、无悬浮物、气泡较少 | 澄清透明、无沉淀物悬浮物、气泡较多 |
2. 卫生指标
项目 | 标准要求 | 实施例1 | 实施例2 |
砷(以砷计) mg/L | <0.5 | 0.25 | 0.27 |
铅(以钱计) mg/L | <1 | 0.24 | 0.3 |
游离无机酸 | 不得检出 | 无 | 无 |
杂菌总数(个/mL) | <5000 | 4070 | 3520 |
大肠菌群数(个) | ≤30 | 20 | 21 |
致病菌 | 不得检出 | 无 | 无 |
致病菌 | 不得检出 | 无 | 无 |
Claims (6)
1.一种自制菠萝酵素的方法,其特征在于,所述的方法包括以下步骤:
(1)原料包括:菠萝,糖,纯净水,发酵菌粉;
(2)将步骤(1)所述的菠萝用高温消毒后的刀具去掉菠萝的果皮和果壳;
(3)将菠萝切成薄片或者块状,放入消毒后的发酵容器中;
(4)按上述比例的纯净水和糖放入另一容器里,加入发酵菌粉,充分均匀搅拌至糖溶解后,放入步骤(3)的发酵容器中,水以没过菠萝为准,且与容器口留有一定的空间使菠萝能够充分发酵;
(5)将上述步骤(4)的菠萝酵素放置一定温度的密闭且避光的空间,发酵时间48h~96h即可,发酵过程中,每隔6h~8h翻动搅拌一次,每48小时排气2~3次;
(6)将上述步骤(5)发酵好的菠萝酵素液,通过过滤筛网过滤,装入高温消毒后的容器中,可以常温放置或放入冰箱保鲜层。
2.根据权利要求1所述的一种自制菠萝酵素的方法,其特征在于所述的菠萝:水:糖的比例为7:5:1。
3.根据权利要求1所述的一种自制菠萝酵素的方法,其特征在于所述糖可以是白砂糖、冰糖或者红糖。
4.根据权利要求1所述的一种自制菠萝酵素的方法,其特征在于所述发酵菌粉包括麦芽糊精、植物乳杆菌、干酪乳杆菌、副干酪乳杆菌、鼠李糖乳杆菌、嗜酸乳杆菌、长双岐乳杆菌、两岐双岐杆菌、酵母粉。
5.根据权利要求1所述的一种自制菠萝酵素的方法,其特征在于所述发酵温度在30℃~37℃。
6.根据权利要求1所述的一种自制菠萝酵素的方法,其特征在于所述步骤(6)发酵后的菠萝重复所述步骤(1)至(6)的操作,进行2~3次发酵。
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CN109757669A (zh) * | 2019-03-13 | 2019-05-17 | 山东天博食品配料有限公司 | 一种即食休闲鸡排及其制备方法 |
CN112717193A (zh) * | 2021-02-02 | 2021-04-30 | 孙明侠 | 一种新型环保酵素医用敷料及制备方法 |
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CN112717193A (zh) * | 2021-02-02 | 2021-04-30 | 孙明侠 | 一种新型环保酵素医用敷料及制备方法 |
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