CN110050916A - 一种紫薯发酵饮料制造方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
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- Chemical & Material Sciences (AREA)
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Abstract
本发明涉及饮料技术领域,尤其是一种紫薯发酵饮料制造方法。本发明以紫薯为主要原料,辅以红枣、山药、甘草,经过原材蒸熟、粉碎,再超声波处理后进行混合发酵,取发酵液后,将余下的发酵渣加水煮沸过滤,将滤液与发酵液合并,得到了一种营养丰富、易于消化吸收、风味独特口感好的紫薯发酵饮料。
Description
技术领域
本发明涉及饮料的制备方法,特别涉及一种紫薯发酵饮料制造方法。。
背景技术
紫薯又叫黑薯,薯肉呈紫色至深紫色。它除了具有普通紫薯的营养成分外,还富含硒元素和花青素。花青素对100多种疾病有预防和治疗作用,被誉为继水、蛋白质、脂肪、碳水化合物、维生素、矿物质之后的第七大必需营养素。花青素是目前科学界发现的防治疾病、维护人类健康最直接、最有效、最安全的自由基清除剂,其清除自由基的能力是维生素C的20倍、维生素E的50倍。紫薯将成为花青素的主要原料之一。紫薯膳食纤维素含量高,可以促进肠胃蠕动,清理肠粘液,积气和腐败物,排出有素物质和致癌物质,改善消化道环境,防病的发生,紫薯粉条中锌、铁、铜、锰、钙、硒均为天然营养素,并且铁、钙含量高,而硒元素与花青素是人体抗衰老补血的必要元素,具有 良好的保健功能。
紫薯抗性淀粉含量较高,食用中为人体提供能量较少,并且当前的紫薯加工工艺中营养损失大,活性物质含量低,因此,研究一种热值高且营养均衡的紫薯饮料是当前急需解决的问题之一。。
发明内容
为了解决现有技术中存在的上述技术问题,本发明提供一种紫薯发酵饮料制造方法。具体是通过以下技术方案得以实现的:
一种紫薯发酵饮料制造方法,包括以下步骤:
(1)选择原料:选用紫薯、红枣、山药、甘草为原料;
(2)清洗:将紫薯、红枣、山药、甘草洗净沥干;
(3)预处理:将紫薯粉碎后蒸熟,将红枣去核、与山药一起投入齿辊式破碎机进行破碎,将甘草加工为粉末;
(4)水分调整:将蒸熟的紫薯、粉碎的红枣和山药、甘草粉混合均匀,加入混合原料1-1.5倍的纯净水,搅拌均匀后经超声处理,泵入发酵罐中;
(5)预发酵:向发酵罐中加入原料总质量3-8%的乳杆菌,进行发酵,控制发酵温度在25-32℃进行发酵,发酵三周后,得到发酵物;
(6)液渣分离:采用压榨法对步骤(5)得到的发酵液进行液渣分离,得到无渣发酵液及沉淀渣,在沉淀渣中加入其质量1-2倍的纯净水,煮沸20-30min,过滤,将滤液与无渣发酵液合并;
(7)调味:向上一步制得的液体中加入迷迭香提取物、蔗糖进行调味;
(8)过滤:将经过步骤(7)调味的发酵液经高压均质得到半成品发酵饮料;
(9)将半成品紫薯发酵饮料与纯净水按照1:1-1.2混合,搅拌均匀,得到紫薯发酵饮料;
(12)杀菌、分装:将混合好的紫薯发酵饮料进行巴氏杀菌后迅速冷却,分装入经过灭菌的包装瓶中,密封,即得。
进一步地,步骤(1)中,所述紫薯、红枣、山药、甘草的比例为:紫薯60-75%、红枣10-20%、山药15-25%、甘草8-10%。
进一步地,步骤(3)中,所述甘草粉细度为100-200目。
进一步地,步骤(4)中,所述超声波处理条件为:温度30-35℃,功率500-800W,时间15-25min。
进一步地,步骤(5)中,所述乳杆菌是由植物乳杆菌和德氏乳杆菌按照1:1的质量比混合而成。
进一步地,步骤(7)中,所述迷迭香提取物与溶液质量比为1%-2%,所述蔗糖与溶液质量比2%-4%。
本发明的有益效果是:
本发明通过原料的合理搭配,将预处理的原料经超声波处理,使得原料混合充分,均一度高,并且利用超声波的细胞壁破碎功能,促进原料种营养物质的释放,利于发酵菌种的快速繁殖,提高发酵效率。制备而成的饮料富含花青素、蛋白质、维生素,锌、铁、铜、锰、钙、硒等矿质元素,而且微生物活菌含量高,微生物活性代谢物如胞外多糖、活性酶含量丰富,使得饮料营养均衡,稳定性好,黏度高,抗氧化性好,耐储存,具有促进消化吸收,提高免疫力的保健功效。
本分明制造方法效率高,原料使用充分,利于规模化生产。
具体实施方式
以下将对本发明的优选实施例进行详细的描述。应当理解,优选实施例仅为了说明本发明,而不是为了限制本发明的保护范围。
实施例一
一种紫薯发酵饮料制造方法,包括以下步骤:
(1)选择原料:选用紫薯60kg、红枣10kg、山药15kg、甘草8kg为原料;
(2)清洗:将紫薯、红枣、山药、甘草洗净沥干;
(3)预处理:将紫薯粉碎后蒸熟,将红枣去核、与山药一起投入齿辊式破碎机进行破碎,将甘草加工为100目粉末;
(4)水分调整:将蒸熟的紫薯、粉碎的红枣和山药、甘草粉混合均匀,加入93kg的纯净水,搅拌均匀后经超声处理,泵入发酵罐中;
所述超声波处理条件为:温度30℃,功率500W,时间15min;
(5)预发酵:向发酵罐中加入原料2.79kg植物乳杆菌、2.79kg德氏乳杆菌,进行发酵,控制发酵温度在 25℃进行发酵,发酵三周后,得到发酵物;
(6)液渣分离:采用压榨法对步骤(5)得到的发酵液进行液渣分离,得到无渣发酵液及沉淀渣,在沉淀渣中加入其质量1倍的纯净水,煮沸20min,过滤,将滤液与无渣发酵液合并;
(7)调味:向上一步制得的液体中加入1%的迷迭香提取物、2%的蔗糖进行调味;
(8)过滤:将经过步骤(7)调味的发酵液经高压均质得到半成品发酵饮料;
(9)将半成品紫薯发酵饮料与纯净水按照1:1混合,搅拌均匀,得到紫薯发酵饮料;
(12)杀菌、分装:将混合好的紫薯发酵饮料进行巴氏杀菌后迅速冷却,分装入经过灭菌的包装瓶中,密封,即得。
实施例二
一种紫薯发酵饮料制造方法,包括以下步骤:
(1)选择原料:选用紫薯75kg、红枣20kg、山药25kg、甘草10kg为原料;
(2)清洗:将紫薯、红枣、山药、甘草洗净沥干;
(3)预处理:将紫薯粉碎后蒸熟,将红枣去核、与山药一起投入齿辊式破碎机进行破碎,将甘草加工为200目粉末;
(4)水分调整:将蒸熟的紫薯、粉碎的红枣和山药、甘草粉混合均匀,加入195kg纯净水,搅拌均匀后经超声处理,泵入发酵罐中;
所述超声波处理条件为:温度35℃,功率800W,时间25min;
(5)预发酵:向发酵罐中加入13kg植物乳杆菌、13kg德氏乳杆菌,进行发酵,控制发酵温度在32℃进行发酵,发酵三周后,得到发酵物;
(6)液渣分离:采用压榨法对步骤(5)得到的发酵液进行液渣分离,得到无渣发酵液及沉淀渣,在沉淀渣中加入其质量2倍的纯净水,煮沸30min,过滤,将滤液与无渣发酵液合并;
(7)调味:向上一步制得的液体中加入2%的迷迭香提取物、4%的蔗糖进行调味;
(8)过滤:将经过步骤(7)调味的发酵液经高压均质得到半成品发酵饮料;
(9)将半成品紫薯发酵饮料与纯净水按照1: 1.2混合,搅拌均匀,得到紫薯发酵饮料;
(12)杀菌、分装:将混合好的紫薯发酵饮料进行巴氏杀菌后迅速冷却,分装入经过灭菌的包装瓶中,密封,即得。
实施例三
一种紫薯发酵饮料制造方法,包括以下步骤:
(1)选择原料:选用紫薯70kg、红枣15kg、山药22kg、甘草9kg为原料;
(2)清洗:将紫薯、红枣、山药、甘草洗净沥干;
(3)预处理:将紫薯粉碎后蒸熟,将红枣去核、与山药一起投入齿辊式破碎机进行破碎,将甘草加工为150目粉末;
(4)水分调整:将蒸熟的紫薯、粉碎的红枣和山药、甘草粉混合均匀,加入150.8kg纯净水,搅拌均匀后经超声处理,泵入发酵罐中;
所述超声波处理条件为:温度33℃,功率600W,时间22min;
(5)预发酵:向发酵罐中加入6.67kg植物乳杆菌、6.67kg德氏乳杆菌进行发酵,控制发酵温度在30℃,发酵三周后,得到发酵物;
所述乳杆菌是由植物乳杆菌和德氏乳杆菌按照1:1的质量比混合而成
(6)液渣分离:采用压榨法对步骤(5)得到的发酵液进行液渣分离,得到无渣发酵液及沉淀渣,在沉淀渣中加入其质量1.5倍的纯净水,煮沸25min,过滤,将滤液与无渣发酵液合并;
(7)调味:向上一步制得的液体中加入1.5%的迷迭香提取物、3%的蔗糖进行调味;
(8)过滤:将经过步骤(7)调味的发酵液经高压均质得到半成品发酵饮料;
(9)将半成品紫薯发酵饮料与纯净水按照1:1.1混合,搅拌均匀,得到紫薯发酵饮料;
(12)杀菌、分装:将混合好的紫薯发酵饮料进行巴氏杀菌后迅速冷却,分装入经过灭菌的包装瓶中,密封,即得。
将本发明制得的紫薯发酵饮料进行营养成分检测,每100g含量如下:
最后说明的是,以上实施例仅用以说明本发明的技术方案而非限制,尽管参照较佳实施例对本发明进行了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本技术方案的宗旨和范围,其均应涵盖在本发明的权利要求范围当中。
Claims (6)
1.一种紫薯发酵饮料制造方法,其特征在于,包括以下步骤:
(1)选择原料:选用紫薯、红枣、山药、甘草为原料;
(2)清洗:将紫薯、红枣、山药、甘草洗净沥干;
(3)预处理:将紫薯粉碎后蒸熟,将红枣去核、与山药一起投入齿辊式破碎机进行破碎,将甘草加工为粉末;
(4)水分调整:将蒸熟的紫薯、粉碎的红枣和山药、甘草粉混合均匀,加入混合原料1-1.5倍的纯净水,搅拌均匀后经超声处理,泵入发酵罐中;
(5)预发酵:向发酵罐中加入原料总质量3-8%的乳杆菌,进行发酵,控制发酵温度在25-32℃进行发酵,发酵三周后,得到发酵物;
(6)液渣分离:采用压榨法对步骤(5)得到的发酵液进行液渣分离,得到无渣发酵液及沉淀渣,在沉淀渣中加入其质量1-2倍的纯净水,煮沸20-30min,过滤,将滤液与无渣发酵液合并;
(7)调味:向向上一步制得的液体中加入迷迭香提取物、蔗糖进行调味;
(8)过滤:将经过步骤(7)调味的发酵液经高压均质得到半成品发酵饮料;
(9)将半成品紫薯发酵饮料与纯净水按照1:1-1.2混合,搅拌均匀,得到紫薯发酵饮料;
(12)杀菌、分装:将混合好的紫薯发酵饮料进行巴氏杀菌后迅速冷却,分装入经过灭菌的包装瓶中,密封,即得。
2.根据权利要求1所述的紫薯发酵饮料制造方法,其特征在于,步骤(1)中,所述紫薯、红枣、山药、甘草的比例为:紫薯60-75%、红枣10-20%、山药15-25%、甘草8-10%。
3.根据权利要求1所述的紫薯发酵饮料制造方法,其特征在于,步骤(3)中,所述甘草粉细度为100-200目。
4.根据权利要求1所述的紫薯发酵饮料制造方法,其特征在于,步骤(4)中,所述超声波处理条件为:温度30-35℃,功率500-800W,时间15-25min。
5.根据权利要求1所述的紫薯发酵饮料制造方法,其特征在于,步骤(5)中,所述乳杆菌是由植物乳杆菌和德氏乳杆菌按照1:1的质量比混合而成。
6.根据权利要求1所述的紫薯发酵饮料制造方法,其特征在于,步骤(7)中,所述迷迭香提取物与溶液质量比为1%-2%,所述蔗糖与溶液质量比2%-4%。
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