CN109222007A - 一种富益生菌红薯干的制备方法 - Google Patents
一种富益生菌红薯干的制备方法 Download PDFInfo
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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Abstract
本发明公开了一种富益生菌红薯干的制备方法,以红薯为富集益生菌的载体,采用浸渍法进行益生菌富集处理,具体包括以下步骤:(1)益生菌浸渍液的制备;(2)选材;(3)初蒸;(4)浸渍富集;(5)初烘;(6)复蒸复烘;(7)贮藏;本发明的富益生菌红薯干营养成分保留较好、口感酥脆、感官品质好、能耗低,益生菌富集效果好,时间长,活性高,产品安全、卫生、美味、营养。
Description
技术领域
本发明属于农产品加工技术领域,具体涉及一种富益生菌红薯干的制备方法。
背景技术
近年来,蔬脆片休闲食品悄然进入市场,以其特有的酥脆度及方便性受到消费者青睐。国内部分企业也瞄准该市场,积极筹划果蔬干制休闲食品加工项目,越来越多的研究者将重点放在果蔬干制品研发上,而以干制品为益生菌固定化载体的功能食品研究较少。
益生菌对人体具有多种生物学功效,随着人们饮食习惯向绿色健康方面的转变,益生菌制品也越来越受到追捧。目前人们研究和应用较多的是乳酸菌和双歧杆菌等产生乳酸的肠道菌,因此益生菌制品中也多为这两种属的菌,除此之外酵母菌、产孢子菌等也都作为益生菌得到研究和商业化。益生菌对人体具有多种生物学功效,如改善胃肠道功能、提高免疫力、抗菌、降胆固醇、降脂等,被广泛应用于食品工业中,特别是乳制品中。但乳制品保质期有限,也不适合乳糖不耐症及胆固醇高的患者,限制了他们吸收益生菌的渠道,促使研究者不断开发益生菌的新型产品。
膳食健康日益受到关注,目前关于鲜切果蔬的功能性研究集中在矿物质和微量元素强化、抗氧化抗褐变、涂膜、益生菌富集等领域。开发富含益生菌的果蔬食品也是当前研究的热点之一。商业化的方便鲜切果蔬制品近来快速增加,在终端消费的各大超市也日渐趋多。为了提高生产效率,缩短浸渍处理时间,果蔬益生菌的富集研究多采用真空浸渍技术。但是有时富集并不彻底,菌种的活性并不高,不能满足消费者的需求。
另一方面,红薯富、味甜可口,除直接煮食外还可以加工成红薯干,也叫地瓜干,是我国传统土特产,颜色黄中透红,味道清香甜美,质地松软耐嚼。红薯不仅是健康食品,还是祛病的良药。《本草纲目》记载,红薯有补虚乏,益气力,健脾胃,强肾阴的功效。红薯蒸、切、晒、收,充作粮食,称做薯粮,使人长寿少疾。《本草纲目拾遗》说,红薯能补中、和血、暖胃、肥五脏。《金薯传习录》说它有6种药用价值:治痢疾和泻泄;治酒积和热泻;治湿热和黄疸;治遗精和白浊;治血虚和***;治小儿疳积。《陆川本草》说,红薯能生津止渴,治热病口渴。红薯含有大量不易被吸消化酵素破坏的纤维素和果胶,能刺激消化液分泌及肠胃蠕动,从而起到通便作用。另外,它含量丰富的β-红薯素是一种有效的抗氧化剂,有助于清除体内的自由基。实际上红薯还是一种理想的减肥食品;红薯含有独特的生物类黄酮成分,能促使排便通畅,可有效抑制乳腺癌和结肠癌的发生;能提高消化器官的功能,滋补肝肾,也可以有效治疗肝炎和黄疸。红薯蛋白质质量高,可弥补大米、白面中的营养缺失,经常食用可提高人体对主食中营养的利用率,使人身体健康、延年益寿。红薯富含膳食纤维,具有阻止糖分转化脂肪的特殊功能;可以促进胃肠蠕动和防止便秘,用来治疗痔疮和肛裂等,对预防直肠癌和结肠癌也有一定作用。
但是红薯并没有得到广大的应用,生的或煮熟的红薯也很少被人们所食用,在农村种的众多红薯因为没有消费的人群和渠道,而是直接用作猪的主食,可见开发利用红薯的重要性了。
发明内容
根据以上现有技术的不足,本发明所要解决的技术问题是提出一种富益生菌红薯干的制备方法,通过以红薯为富集益生菌的载体,采用浸渍法进行益生菌富集处理,同时采用真空和超声浸渍相结合,同时外加磁场的方式,解决了现有技术中益生菌菌种浸渍不牢固,不彻底,活性菌种少,没有把益生菌和红薯得到合理的利用的问题,具有浸渍牢固,活性菌种多,干燥彻底,红薯口味佳的特点。
为了解决上述技术问题,本发明采用的技术方案为:
一种富益生菌红薯干的制备方法,以红薯为富集益生菌的载体,采用浸渍法进行益生菌富集处理,包括以下步骤:
(1)益生菌浸渍液的制备:将低温下保藏的益生菌菌种于MRS试管中活化培养2-3代,按1:1-2的比例以2%的接种量转接于装有MRS液体培养基的三角瓶中,恒温下扩大培养12-24h,将菌液倒入离心杯中,然后离心,再用庶糖溶液稀释沉淀菌种制成益生菌浸渍液,备用;
(2)选材:选取新鲜无机械损伤、无腐烂的红薯在阳光下晾晒,清洗后去皮,置于70%酒精中浸泡消毒;
(3)初蒸:将红薯放入蒸锅,沸水中蒸煮3-5min,快速取出放入冷水中冷却,切成大小厚度均匀的条状或薄片状;
(4)浸渍富集:将红薯置于装有益生菌浸渍液的容器内,分别进行真空浸渍和超声浸渍富集处理,益生菌浸渍液的容器外加周期性磁场;
(5)初烘:将浸渍富集处理的红薯沥干放在-20℃的冰箱中冻硬,再置于烘干机中烘干处理;
(6)复蒸复烘:倒蒸红薯干,红薯干倒蒸好后,再次放进红薯烘干机,烘至水气干时便可出炉得富益生菌红薯干;
(7)贮藏:将富益生菌红薯干充氮密封包装于4℃下贮藏保存。
优选的,步骤(1)所述的益生菌菌种为嗜酸乳杆菌、长双歧杆菌、约氏乳酸杆菌、耐氧性双歧杆菌、发酵乳杆菌、罗伊氏乳杆菌、嗜热链球菌中的一种或多种;恒温温度为37℃;离心速率为4000-4800r/min,时间为10-15min。
优选的,步骤(2)所述的晾晒时间为4-7d。
优选的,步骤(3)所述的沸水温度为90-105℃,冷水温度为25-40℃;条状大小为:50-100mm×3-8mm×3-8mm,片状大小为:厚度3-5mm,直径10-20mm薄片。
优选的,步骤(4)所述的益生菌浸渍液中活菌数≥107CFU/ml,益生菌浸渍液的料液比为1:2,真空浸渍条件为:浸渍温度30-40℃、抽真空时间10-20min、复压时间10-20min;超声浸渍条件为:温度30-35℃、功率125-175W、浸渍时间6-12min;周期性磁场强度为0.09-0.13T,波形选正弦波,频率为50-200Hz,浸渍体系pH值为5.5。
优选的,步骤(5)所述的烘干机的烘干温度为65-85℃,烘干时间为10-16h,红薯含水率小于20%。
优选的,步骤(6)所述的倒蒸时间为5-10min,烘干时间为30-60min。
本发明有益效果是:
1.本发明采用真空和超声浸渍相结合,同时外加磁场的方式,通过真空可以将红薯细胞间隙中的气体和液体抽去,从而使其他物质如微生物、矿物质或其他生物活性物质进入到红薯组织内;超声浸渍则是利用超声波的空穴作用击穿红薯内细胞的细胞膜,从而使外部物质浸入到红薯内部;磁场在反复抽真空的脉动负压状态下造成植物组织的膨胀和收缩,从而使其利于“吸入”富含各类溶质的浸渍溶液。浸渍牢固,复含多种益生菌。
2.本发明通过初蒸初烘、复蒸复烘,四道工序,初蒸时淀粉酶在高温下大量分解成为葡萄糖的过程,怪不得蒸煮后的明显比生的红薯香甜粉糯;过再次蒸煮,其糖分和薯香更为凝聚,故而味更香更甜;最后初烘和复烘结合使得水分缓慢蒸发,营养成分保留较好、口感酥脆、感官品质好、能耗低,所得的红薯干色泽自然,绿色健康,口感富有嚼劲香甜,安全、营养、美味、方便。
3.本发明以红薯为富集益生菌的载体,采用浸渍法进行益生菌富集处理,益生菌对人体具有多种生物学功效,如改善胃肠道功能、提高免疫力、抗菌、降胆固醇、降脂等,例如植物乳杆菌NS1、NCU116和Lp09能够降低总胆固醇、低密度脂蛋白及甘油三酯含量,具有改善肝脂代谢,降低胆固醇特性。植物乳杆菌IS10和ZDY2013在抑制腐败真菌、清除食品病原体方面有突出表现,一方面可以通过对限制性营养素的竞争来抑制病原菌的生长,另一方面通过代谢产物如乳酸、细菌素等物质杀灭或抑制其他病原体,包括李斯特菌、肉毒梭菌及金黄色葡萄球菌。
4.红薯干当中含有丰富的淀粉、红薯素、维生素A、B、C、以及钾、铁、铜、硒、钙等10余种微量元素,营养价值相当高。据研究,地瓜干营养较为均衡,蛋白质效率与牛奶相近,蛋白质中氨基酸组成除含硫氨酸及色氨酸等较少外,其余重要氨基酸组成均较高,尤其是富含纤维素和对人体保健具有特定意义的必须元素硒而倍受营养、卫生家的重视。另外它还具有许多药理作用,例如:地瓜经过蒸煮后,部分淀粉发生变化,与蒸煮前相比可增加40%左右的食物纤维,能有效刺激肠道的蠕动,促进排便;地瓜含有大量黏液蛋白,能够防止肝脏和肾脏***萎缩,提高机体免疫力,预防胶原病的发生;地瓜中含有一种抗癌物质,能够防治结肠癌和乳腺癌;含有的丰富的矿物质成分,有助于预防营养不良和骨质疏松。
具体实施方式
下面通过对实施例的描述,作进一步详细的说明,以帮助本领域技术人员对本发明的发明构思、技术方案有更完整、准确和深入的理解。
实施例1
一种富益生菌红薯干的制备方法,以红薯干为富集益生菌的载体,采用浸渍法进行菌富集处理,包括以下步骤:
(1)益生菌浸渍液的制备:将低温下保藏的嗜酸乳杆菌、长双歧杆菌转接于MRS培养基内,鉴定后挑取纯菌落制成浓菌悬液用于制备甘油冷冻管,保存管同时挑取纯菌落接斜面培养基即为第3代益生菌,再按1:1的比例以2%的接种量转接于装有MRS液体培养基的200ml三角瓶中,于37℃下扩大培养12h,将菌液倒入离心管中,然后4000r/min的速度离心15min,再用10%庶糖溶液稀释沉淀菌种制成浸溃液,备用;
(2)选材:选取新鲜无机械损伤、无腐烂的红薯(有虫洞的不要、腐烂霉变的也不要、畸形不健康的红薯更不要)在阳光下晒4d,直到红薯皮有些焉的样子,让红薯本身产生一个化学反应,让红薯更加的香甜,颜色更好,而后清洗后去皮,置于70%酒精中浸泡消毒;
(3)初蒸:将红薯放入蒸锅,在95℃的沸水中蒸煮5min,达到熟而不烂程度时,其淀粉酶在高温下大量分解成为葡萄糖,蒸煮后的红薯明显比生的红薯香甜粉糯,然后快速取出放入25℃冷水中冷却,切成50mm×3mm×3mm大小厚度均匀的条状或厚度为3mm,直径为10mm薄片状;
(4)浸渍富集:将红薯置于装有浸渍液(浸渍液中的活菌数≥107CFU/ml)的容器内,选用料液比为1:1,分别进行真空浸渍和超声浸渍富集处理。真空浸渍的浸渍温度为30℃、抽真空时间10min、复压时间10min;超声浸渍的温度为30℃、功率125W、浸渍时间6min。浸渍容器外加周期性磁场,磁场强度为0.09T,波形选正弦波,频率为50Hz,浸渍体系pH值5.5;
(5)初烘:将浸渍富集处理的红薯沥干放在-20℃的冰箱中冻硬,再置于红薯干烘干机中,选择温度为65℃的中高温烘干除湿模式,烘干时间10h,至薯块的含水率在20%以内即可;
(6)复蒸复烘:倒蒸红薯干5min。通过再次蒸煮,其糖分和薯香更为凝聚,故而味更香更甜红薯干倒蒸好后,再次推进红薯烘干机,烘干时间为30min,烘至水气干时便可出炉得富益生菌红薯干。真正无色素无防腐剂添加、也无蝇虫鼠害的污染,倒蒸复烘后的红薯干,果真是色泽自然,绿色健康,口感富有嚼劲而香甜;
(7)贮藏:将红薯充氮包装于4℃下贮藏保存。
实施例2
一种富益生菌红薯干的制备方法,以红薯干为富集益生菌的载体,采用浸渍法进行菌富集处理,包括以下步骤:
(1)益生菌浸渍液的制备:将低温下保藏的约氏乳酸杆菌、耐氧性双歧杆菌、发酵乳杆菌、罗伊氏乳杆菌、嗜热链球菌转接于MRS培养基内,鉴定后挑取纯菌落制成浓菌悬液用于制备甘油冷冻管,保存管同时挑取纯菌落接斜面培养基即为第3代益生菌,再按1:2的比例以2%的接种量转接于装有MRS液体培养基的250ml三角瓶中,于37℃下扩大培养18h,将菌液倒入离心杯中,然后4500r/min的速度离心13min,再用10%庶糖溶液稀释沉淀菌种制成浸溃液,备用;
(2)选材:选取新鲜无机械损伤、无腐烂的红薯(有虫洞的不要、腐烂霉变的也不要、畸形不健康的红薯更不要)在阳光下晒6d,直到红薯皮有些焉的样子,让红薯本身产生一个化学反应,让红薯更加的香甜,颜色更好,而后清洗后去皮,置于70%酒精中浸泡消毒;
(3)初蒸:将红薯放入蒸锅,在100℃的沸水中蒸煮4min,达到熟而不烂程度时,其淀粉酶在高温下大量分解成为葡萄糖,蒸煮后的红薯明显比生的红薯香甜粉糯,然后快速取出放入30℃冷水中冷却,切成80mm×6mm×6mm大小厚度均匀的条状或厚度为5mm,直径为15mm薄片状;
(4)浸渍富集:将红薯置于装有浸渍液(浸渍液中的活菌数≥107CFU/ml)的容器内,选用料液比为1:2,分别进行真空浸渍和超声浸渍富集处理。真空浸渍的浸渍温度为40℃、抽真空时间15min、复压时间15min;超声浸渍的温度为535℃、功率150W、浸渍时间9min。浸渍容器外加周期性磁场,磁场强度为0.13T,波形选正弦波,频率为120Hz,浸渍体系pH值5.5;
(5)初烘:将浸渍富集处理的红薯沥干放在-20℃的冰箱中冻硬,再置于红薯干烘干机中,选择温度为75℃的中高温烘干除湿模式,烘干时间16h,至薯块的含水率在20%以内即可;
(6)复蒸复烘:倒蒸红薯干10min。通过再次蒸煮,其糖分和薯香更为凝聚,故而味更香更甜红薯干倒蒸好后,再次推进红薯烘干机,烘干时间为60min,烘至水气干时便可出炉得富益生菌红薯干。真正无色素无防腐剂添加、也无蝇虫鼠害的污染,倒蒸复烘后的红薯干,果真是色泽自然,绿色健康,口感富有嚼劲而香甜;
(7)贮藏:将红薯充氮包装于4℃下贮藏保存。
实施例3
一种富益生菌红薯干的制备方法,以红薯干为富集益生菌的载体,采用浸渍法进行菌富集处理,包括以下步骤:
(1)益生菌浸渍液的制备:将低温下保藏的嗜酸乳杆菌、长双歧杆菌、约氏乳酸杆菌、耐氧性双歧杆菌、发酵乳杆菌、罗伊氏乳杆菌、嗜热链球菌转接于MRS培养基内,鉴定后挑取纯菌落制成浓菌悬液用于制备甘油冷冻管,保存管同时挑取纯菌落接斜面培养基即为第3代益生菌,再按1:2的比例以2%的接种量转接于装有MRS液体培养基的500ml三角瓶中,于37℃下扩大培养24h,将菌液倒入离心杯/管中,然后4800r/min的速度离心10min,再用10%庶糖溶液稀释沉淀菌种制成浸溃液,备用;
(2)选材:选取新鲜无机械损伤、无腐烂的红薯(有虫洞的不要、腐烂霉变的也不要、畸形不健康的红薯更不要)在阳光下晒7d,直到红薯皮有些焉的样子,让红薯本身产生一个化学反应,让红薯更加的香甜,颜色更好,而后清洗后去皮,置于70%酒精中浸泡消毒;
(3)初蒸:将红薯放入蒸锅,在105℃的沸水中蒸煮5min,达到熟而不烂程度时,其淀粉酶在高温下大量分解成为葡萄糖,蒸煮后的红薯明显比生的红薯香甜粉糯,然后快速取出放入40℃冷水中冷却,切成100mm×8mm×8mm大小厚度均匀的条状或厚度为5mm,直径为20mm薄片状;
(4)浸渍富集:将红薯置于装有浸渍液(浸渍液中的活菌数≥107CFU/ml)的容器内,选用料液比为1:2,分别进行真空浸渍和超声浸渍富集处理。真空浸渍的浸渍温度为40℃、抽真空时间20min、复压时间20min;超声浸渍的温度为35℃、功率175W、浸渍时间12min。浸渍容器外加周期性磁场,磁场强度为0.13T,波形选正弦波,频率为200Hz,浸渍体系pH值5.5;
(5)初烘:将浸渍富集处理的红薯沥干放在-20℃的冰箱中冻硬,再置于红薯干烘干机中,选择温度为85℃的中高温烘干除湿模式,烘干时间16h,至薯块的含水率在20%以内即可;
(6)复蒸复烘:倒蒸红薯干10min。通过再次蒸煮,其糖分和薯香更为凝聚,故而味更香更甜红薯干倒蒸好后,再次推进红薯烘干机,烘干时间为60min,烘至水气干时便可出炉得富益生菌红薯干。真正无色素无防腐剂添加、也无蝇虫鼠害的污染,倒蒸复烘后的红薯干,果真是色泽自然,绿色健康,口感富有嚼劲而香甜;
(7)贮藏:将红薯充氮包装于4℃下贮藏保存。
上面对本发明进行了示例性描述,显然本发明具体实现并不受上述方式的限制,只要采用了本发明的方法构思和技术方案进行的各种非实质性的改进,或未经改进将本发明的构思和技术方案直接应用于其它场合的,均在本发明的保护范围之内。本发明的保护范围应该以权利要求书所限定的保护范围为准。
Claims (7)
1.一种富益生菌红薯干的制备方法,其特征在于,以红薯为富集益生菌的载体,采用浸渍法进行益生菌富集处理,包括以下步骤:
(1)益生菌浸渍液的制备:将低温下保藏的益生菌菌种于MRS试管中活化培养2-3代,按1:1-2的比例以2%的接种量转接于装有MRS液体培养基的三角瓶中,恒温下扩大培养12-24h,将菌液倒入离心杯中,然后离心,再用庶糖溶液稀释沉淀菌种制成益生菌浸渍液,备用;
(2)选材:选取新鲜无机械损伤、无腐烂的红薯在阳光下晾晒,清洗后去皮,置于70%酒精中浸泡消毒;
(3)初蒸:将红薯放入蒸锅,沸水中蒸煮3-5min,快速取出放入冷水中冷却,切成大小厚度均匀的条状或薄片状;
(4)浸渍富集:将红薯置于装有益生菌浸渍液的容器内,分别进行真空浸渍和超声浸渍富集处理,益生菌浸渍液的容器外加周期性磁场;
(5)初烘:将浸渍富集处理的红薯沥干放在-20℃的冰箱中冻硬,再置于烘干机中烘干处理;
(6)复蒸复烘:倒蒸红薯干,红薯干倒蒸好后,再次放进红薯烘干机,烘至水气干时便可出炉得富益生菌红薯干;
(7)贮藏:将富益生菌红薯干充氮密封包装于4℃下贮藏保存。
2.根据权利要求1所述的一种富益生菌红薯干的制备方法,其特征在于,步骤(1)所述的益生菌菌种为嗜酸乳杆菌、长双歧杆菌、约氏乳酸杆菌、耐氧性双歧杆菌、发酵乳杆菌、罗伊氏乳杆菌、嗜热链球菌中的一种或多种;恒温温度为37℃;离心速率为4000-4800r/min,时间为10-15min。
3.根据权利要求1所述的一种富益生菌红薯干的制备方法,其特征在于,步骤(2)所述的晾晒时间为4-7d。
4.根据权利要求1所述的一种富益生菌红薯干的制备方法,其特征在于,步骤(3)所述的沸水温度为90-105℃,冷水温度为25-40℃;条状大小为:50-100mm×3-8mm×3-8mm,片状大小为:厚度3-5mm,直径10-20mm薄片。
5.根据权利要求1所述的一种富益生菌红薯干的制备方法,其特征在于,步骤(4)所述的益生菌浸渍液中活菌数≥107CFU/ml,益生菌浸渍液的料液比为1:2,真空浸渍条件为:浸渍温度30-40℃、抽真空时间10-20min、复压时间10-20min;超声浸渍条件为:温度30-35℃、功率125-175W、浸渍时间6-12min;周期性磁场强度为0.09-0.13T,波形选正弦波,频率为50-200Hz,浸渍体系pH值为5.5。
6.根据权利要求1所述的一种富益生菌红薯干的制备方法,其特征在于,步骤(5)所述的烘干机的烘干温度为65-85℃,烘干时间为10-16h,红薯含水率小于20%。
7.根据权利要求1所述的一种富益生菌红薯干的制备方法,其特征在于,步骤(6)所述的倒蒸时间为5-10min,烘干时间为30-60min。
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