CN110200182A - 一种具聪耳明目功能的植物发酵饮料及其制备方法 - Google Patents
一种具聪耳明目功能的植物发酵饮料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种具聪耳明目功能的植物发酵饮料及其制备方法,该植物发酵饮料是将药食两用植物原料乳酸菌发酵液、复合果蔬汁乳酸菌发酵液、药食两用植物原料浸提液、复合果蔬汁混合,经饮料加工获得的功能性植物发酵饮料。本发明制备得到的植物发酵饮料中富含有机酸、维生素、微量元素、黄酮类物质和多糖类物质,具有抗氧化、提高人体免疫力、健脾益气、升阳聪耳、缓解视疲劳的保健功能。
Description
技术领域
本发明涉及功能性饮料技术领域,具体是一种具聪耳明目功能的植物发酵饮料及其制备方法。
背景技术
中国传统的“药食同源”思想即是食物保健思想的反映,体现了食物在身体保健和疾病治疗方面的功能。《淮南子·修务训》称:“神农尝百草之滋味,水泉之甘苦,令民知所避就。当此之时,一日而遇七十毒。”可见神农时代药与食不分,无毒者可就,有毒者当避。中医讲究“药食同源”。早在千年前,祖先就已发现有些食物具备药物作用,可以用来防治疾病。如今,这些观点得到了现代科学的佐证。***公布的《关于进一步规范保健食品原料管理的通知》中,对药食同源物品、可用于保健食品的物品和保健食品禁用物品做出具体规定,其中药食同源物品有一百多种。
近年来,植物性饮料的健康性得到人们的进一步认可,消费者对各种植物性食物的摄入有了充分的认识。 “植物发酵饮料”是指以国家允许使用的植物(包括可食的根、茎、叶、花、果、种子)或其提取物的一种或几种为原料,添加或不添加其他食品原辅料和(或)食品添加剂,经微生物(乳酸菌、酵母菌、醋酸菌或其他国家允许使用的菌种)发酵制成的液体饮料。本发酵使用的微生物为乳酸菌。乳酸菌发酵食品和饮料在全世界均很受欢迎,以动物或植物原料研制、开发出来的乳酸菌发酵食品和饮料品种繁多、营养丰富。在发酵过程中乳酸菌会产生各种酶,对底物大分子进行降解或生物转化,产生有机酸、细菌素、生物多糖和维生素等有益人体健康的新产物,如乳酸菌发酵产生的有机酸,可以帮助钙质吸收,增加大、小肠的蠕动,抑制病菌生长,同时提高营养物质的吸收效率。将药食两用原料通过乳酸菌发酵后制备功能性乳酸菌发酵饮料,让饮料不仅具有药物的功效,还具有乳酸菌发酵饮料的营养成分和风味,是目前乳酸菌发酵饮料的一个发展趋势。
但目前很多药食两用植物饮料都是将植物原料混合制成提取液,加入乳酸菌进行发酵后得到的,药材风味较重,不易被人接受;还有一些药食两用原料因本身pH值较低或具有一定的抑菌成分,不能进行乳酸菌发酵。
发明内容
本发明的目的是提供一种具聪耳明目功能的植物发酵饮料及其制备方法,该植物发酵饮料中富含有机酸、维生素、微量元素、黄酮类物质和多糖类物质,具有抗氧化、增强人体免疫力、健脾益气、升阳聪耳、缓解视疲劳的保健功能。
一种具聪耳明目功能的植物发酵饮料配方中包含以下质量百分比原料:茯苓0.5-5%、葛根0.5-5%、黄精0.5-5%、桑椹汁5-30%、红枣汁1-10%、枸杞汁0.5-10%、胡萝卜汁1-15%、香蕉汁0-10%、苹果汁0-10%、甜味剂0-10%、稳定剂0-0.5%。
1、由茯苓和葛根经酶解后再进行乳酸菌发酵得到的药食两用植物原料乳酸菌发酵液,具体步骤如下:
(1)将茯苓与葛根进行粉碎处理,加水混合;
(2)加热至75~85℃,按3~15U/g加入α-淀粉酶,保温酶解0.5~2h;
(3)接着,冷却到50~65℃,按80~150U/g加入α-1,4-葡萄糖水解酶或复合酶,酶解0.5~4h;
(4)往步骤(3)得到的酶解液加入乳酸菌进行发酵;乳酸菌发酵的条件是活菌数大于107CFU/g,发酵温度为30~45℃,发酵时间4~72h;
(5)发酵后进行过滤即得到药食两用植物原料乳酸菌发酵液。
所述复合酶为α-1,4-葡萄糖水解酶与普鲁兰酶、纤维素酶、果胶酶其中一种以上酶的复合。
2、将桑椹汁5-30%、红枣汁1-10%、枸杞汁0.5-10%、胡萝卜汁1-15%、香蕉汁0-10%、苹果汁0-10%混合均匀,加入乳酸菌进行发酵得到复合果蔬汁乳酸菌发酵液;乳酸菌发酵的条件是活菌数大于107CFU/g,发酵温度为30~45℃,发酵时间4~72h。
3、将红枣汁0-10%、枸杞汁0-10%、桑椹汁0-30%、胡萝卜汁0-15%、香蕉汁0-10%、苹果汁0-10%混合均匀得到复合果蔬汁。
其中的红枣汁、枸杞汁,可以是鲜果或干果打浆榨汁,也可以是果汁或浓缩果汁原料;其中的桑椹汁、胡萝卜汁、香蕉汁、苹果汁可以是鲜果蔬打浆榨汁,也可以是果蔬汁或浓缩果蔬汁原料。
4、黄精加3~10倍质量的水打浆;于40~100℃浸提三次,每次10~60min;合并浸提液过滤,即得药食两用原料浸提液。
所述乳酸菌为植物乳酸菌,可选的植物乳酸菌包括乳杆菌属、链球菌属、双歧杆菌属、明串珠菌属和片球菌属等国家允许使用菌种名录上所述菌属的单一菌种或其组合物。
所述甜味剂可选用白砂糖、蜂蜜、***糖、木糖醇、海藻糖、菊糖、低聚果糖、果葡糖浆的一种或二种以上混合物。
稳定剂可选用GB2760中允许添加的增稠剂及抗氧化剂的一种或二种以上混合物。
植物发酵饮料的制备方法包括以下步骤:
(1)将以上得到的药食两用植物原料乳酸菌发酵液、复合果蔬汁乳酸菌发酵液、药食两用原料浸提液、复合果蔬汁与甜味剂和稳定剂一起混合均匀,得到混合液;
(2)将混合液进行过滤或不过滤处理;然后在50~65℃、压力20~30 Mpa条件下均质处理,或不均质处理;
(3)采用温度75~85℃、保持15~30 min的巴氏杀菌,或温度105~121℃、保持5~30 s的超高温瞬时杀菌方法进行灭菌,灌装,得到具聪耳明目功能的植物发酵饮料。
以上过滤可以选用:加压过滤法、离心过滤法、膜分离法。
本发明是根据***药食同源目录及食品原料,筛选茯苓、葛根、黄精、红枣、枸杞、桑椹、胡萝卜、香蕉、苹果等为原料,以具有抗氧化、增强人体免疫力、健脾益气、升阳聪耳、缓解视疲劳等保健功能的植物发酵液及浸提液制作发酵植物饮料。在本发明的饮料中茯苓具有增强免疫力、抗肿瘤以及镇静、降血糖等作用;葛根具有解肌退热,透疹,生津止渴,升阳止泻等作用;黄精具有补气养阴、健脾、润肺、益肾等作用;桑椹具有滋阴补血、补肝益肾、生津止渴、乌发明目等作用;红枣具有补中益气、养血安神、缓和药性等作用;枸杞具有滋补肝肾、明目、润肺等作用;胡萝卜具有益肝明目、防止血管硬化、降低血压、美丽容颜等作用;香蕉具有清热解毒、润肺滑肠等功效;苹果具有益胃生津、除烦、醒酒等功效。所选原料功能作用介绍如下:
茯苓(Wolfiporia cocos):《神农本草经》中记载茯苓为“主胸胁逆气,忧恚惊邪恐悸,心下结痛,寒热,烦满,咳逆,口焦舌干,利小便。久服安魂、养神、不饥、延年。”茯苓性味甘淡平,入心、肺、脾经,具有渗湿利水、健脾和胃、宁心安神的功效。近代医学研究发现,茯苓中的主要功效成分茯苓多糖具有增强免疫功能的作用,具抗肿瘤活性。茯苓聚糖,对多种细菌有抑制作用;能降胃酸,对消化道溃疡有预防效果;对肝损伤有明显的保护作用;有抗肿瘤的作用;能多方面对免疫功能进行调节;能使化疗所致白细胞减少加速回升;并有镇静的作用。羧甲基茯苓多糖具免疫促进及抗肿瘤作用。
葛根:为豆科植物野葛Puerarialobata(Willd.)Ohwi的干燥根。《本草纲目》中有记载:“葛根,性凉、气平、味甘,具清热、降火、排毒诸功效。”葛根具有解肌退热,透疹,生津止渴,升阳止泻的功效。常用于表证发热,项背强痛,麻疹不透,热病口渴,阴虚消渴,热泻热痢,脾虚泄泻。葛根中含有异黄酮成分葛根素、葛根素木糖苷、大豆黄酮、大豆黄酮苷及β-谷甾醇、花生酸,还有三萜类、香豆素类等功效成分。其中葛根异黄酮具有抗氧化功能,可以增加脑及冠状动脉的血流量、改善高压血管张力、降低缺血心肌的耗氧量,保护心脏免受缺血再灌注所致的超微结构损伤;抑制血小板聚集,防止心绞痛和心肌梗塞,降血糖、解热等。
黄精(Polygonatum sibiricum):味甘,性平,入脾、肺、肾经。黄精具有润肺滋阴,补脾益气的功效。主治阴虚肺燥所致干咳少痰,及肺肾阴虚所致劳嗽久咳,肾虚精亏所致头晕、腰膝酸软、须发早白及消渴和脾胃虚弱所致倦怠乏力、食欲不振、口干食少、饮食无味等。黄精肉质根状茎肥厚,含有大量淀粉、糖分、脂肪、蛋白质、胡萝卜素、维生素和多种其他营养成分,生食、炖服既能充饥,又有健身之用,可令人气力倍增、肌肉充盈、骨髓坚强,对身体十分有益。黄精的根状茎含甾体皂甙,已分离出2个呋甾烯醇型皂甙和2个螺甾烯醇型皂甙。
桑椹(Fructus Mori):在《新修本草》中记载到桑椹“单食,主消渴”。桑椹味甘、酸,性寒,入肝、肾经,具有滋阴养血、补肝益肾、生津润肠的功效。桑椹中含有多种功能性成分,如芦丁、花青素、白黎芦醇等,具有良好的防癌、抗衰老、抗溃疡、抗病毒等作用。桑椹主治精血亏损、须发早白、脱发、头晕眼花、耳鸣失聪、失眠多梦、神疲健忘;津伤口渴及消渴;肠燥便秘等。作为眼科常用补血药,桑椹常与枸杞子、楮实子、熟地黄等配伍,用于阴血亏虚之眩晕、目暗。
红枣(Ziziphuszizyphus):我国的草药书籍《本经》中记载到,红枣味甘性温、归脾胃经,有补中益气、养血安神、缓和药性的功能。红枣可用于治疗脾虚弱、食少便溏、气血亏虚等疾病。现代的药理学研究发现,红枣含有蛋白质、糖类、有机酸、维生素A、维生素C以及多种微量元素,其中含有的三萜类化合物及环磷酸腺苷有较强的抑癌、抗过敏作用。红枣能促进白细胞的生成,降低血清胆固醇,提高血清白蛋白 ,保护肝脏,红枣中还含有抑制癌细胞,甚至可使癌细胞向正常细胞转化的物质。红枣维生素含量非常高,有“天然维生素丸”的美誉。
枸杞(Lycium chinense):枸杞子药食同源的历史悠久,早在《神农本草经》中就被列为上品,称其为“久服轻身不老、耐寒暑”;有延衰抗老的功效,又名“却老子”。枸杞味甘、性平,入肝、肾、肺经,具有滋补肝肾、明目、润肺的功效,主治肝肾不足所致腰酸遗精、头晕目眩、视力减退、内障目昏、消渴等。枸杞子中含有多种氨基酸,并含有甜菜碱、多糖、胡萝卜素等营养成分。其中含有的枸杞多糖是枸杞子调节免疫、延缓衰老的主要活性成分,可改善老年人易疲劳、食欲不振和视力模糊等症状,并具有降血脂、抗脂肪肝、抗衰老等作用。
胡萝卜(Daucus carota L. var. sativa Hoffm.):味甘、辛,性平,入脾、肝、肺经,具有健脾和中、滋肝明目、化痰止咳、清热解毒的功效。胡萝卜主治脾虚食少、体虚乏力、腕腹痛、泄痢、视物昏花、雀目、咳嗽、百日咳、咽喉肿痛等。胡萝卜富含益于人体健康的天然α-胡萝卜素和β-胡萝卜素,是提供维生素A前体的天然来源,具有较高的理化稳定性。此外,胡萝卜中含有大量的抗氧化剂,如类胡萝卜素、多酚类和维生素C,它们都能起到防止心血管疾病的作用。胡萝卜里面的胡萝卜素和很多微元素让人的免疫***增强。胡萝卜素转变成维生素A,有助于增强机体的免疫功能,在预防上皮细胞癌变的过程中具有重要作用。胡萝卜中的木质素也能提高机体免疫机制。
香蕉(Musa nana Lour.):香蕉味甘、性寒,入脾、胃、大肠经,具有清热解毒、润肺滑肠的功效。香蕉主治温热病、口烦渴、大便秘结、痔疮出血等症。此外,香蕉果肉中所含的5-羟色胺可使胃酸降低,香蕉本身又能缓和对胃黏膜的刺激,故对一些药物等诱发的胃溃疡有保护作用。香蕉可治抑郁和情绪不安,因它能促进大脑分泌内啡化学物质;它能缓和紧张的情绪,提高工作效率,降低疲劳。
苹果(Malus pumila Mill.):苹果味甘、酸,性凉,入脾、胃、心经,具有益胃生津、除烦、醒酒的功效。苹果可主治脾胃虚弱、食后腹胀、泄泻、津液不足、口干口渴、饮酒过多等,常与胡萝卜配合使用。苹果不仅含有丰富的糖、维生素和矿物质等大脑必需的营养素,而且更重要的是富含锌元素。锌是人体内许多重要酶的组成部分,是促进生长发育的关键元素,故苹果也有“智慧果”、“记忆果”的美称。
本发明的有益效果是:
本发明的植物发酵饮料中富含有机酸、维生素、微量元素、黄酮类物质和多糖类物质,具有抗氧化、提高人体免疫力、健脾益气、升阳聪耳、缓解视疲劳的保健功能。本发明采用茯苓、葛根、黄精、红枣、枸杞、桑椹、胡萝卜、香蕉、苹果等具有药食同源植物原料制作功能性植物发酵饮料,可以作为普通食品日常饮用。
本发明对工艺参数进行研究优化,充分考虑了加工过程中药食两用原料功效成分稳定性;选择与药食两用植物原料相适应的果蔬原料进行配伍,增强营养的同时改善药食两用原料酸、涩、苦等不良风味;采用酶解工艺酶解药食两用植物原料中的淀粉,为乳酸菌生长提供营养物质,同时酶解技术改善了因淀粉引起的饮料沉淀问题,提升了产品品质;采用植物乳酸菌发酵技术,赋予功能饮料更多风味的同时,提高了其功能价值。
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。除极少数外,其中绝大部分都是人体内必不可少的且具有重要生理功能的菌群,其广泛存在于人体的肠道中。在发酵过程中乳酸菌会产生各种酶,对底物大分子进行降解或生物转化,产生有机酸、细菌素、生物多糖和维生素等有益人体健康的新产物。
葛根淀粉含量8~37%,含多种黄酮类成分,主要活性成分为大豆素(daidzein)、大豆苷(daidzin)、葛根素(puerarin)、葛根素-7-木糖苷(puerarin-7-xyloside)等。茯苓含大量的膳食纤维,还含茯苓多糖、葡萄糖、蛋白质、氨基酸、有机酸、脂肪、卵磷脂、腺嘌呤、胆碱、麦角甾醇、多种酶和钾盐等。将葛根和茯苓先后经α-淀粉酶、α-1,4-葡萄糖水解酶或复合酶降解其中的淀粉、纤维素成分,经过酶解,一是提高活性成分溶出,二是掩蔽药材苦味,三是解决产品因淀粉带来的沉淀问题。葛根和茯苓的酶解液中加入乳酸菌发酵制成乳酸菌发酵液,融合了乳酸菌发酵饮料的保健功效和葛根、茯苓的活性成分,赋予了植物发酵饮料药用价值以及丰富的滋味与香味。
黄精的水提取物或酶解液pH值较低,不利于乳酸菌发酵,且黄精所含多糖在适当剂量下,对大肠杆菌、金黄色葡萄球菌等细菌具有抑制作用;因此,在本产品中将黄精打浆后用水提取有效成分,以浸提液的形式加入到饮料中,让饮料具备了黄精的药用作用。
乳酸菌发酵的过程中,果蔬汁会发生营养及风味的变化,为增加营养和维持果蔬原料原有的清新风味,本发明通过直接添加混合果蔬汁进行补充调整,使最终得到的饮料不仅风味独特,而且营养成分更加丰富。此外,混合果蔬汁的含量可以根据人们的口味进行适当调整,使生产出来的饮料更符合大众的需要。
本发明充分利用了药食两用原料的功效成分和果蔬汁的营养成分,同时赋予饮料丰富的香味与口感,解决了药材风味较重,不易被人接受的问题。
附图说明
图1为本发明一种具聪耳明目功能的植物发酵饮料的生产工艺流程示意图。
具体实施方式
为了更加详细的介绍本发明,下面结合实施例,对本发明做进一步说明。显然,所描述的实施例,仅为本发明的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应以所述权利要求的保护范围为准。
实施例1
一种具聪耳明目功能的植物发酵饮料配方中包含以下质量百分比原料:茯苓0.5%、葛根5%、黄精0.5%、桑椹汁30%、红枣汁10%、枸杞汁10%、胡萝卜汁15%、香蕉汁5%、苹果汁10%。
1、由茯苓和葛根经酶解后再进行乳酸菌发酵得到的药食两用植物原料乳酸菌发酵液,具体步骤如下:
(1)将茯苓与葛根进行粉碎处理,加水混合;
(2)加热至75℃,按3U/g加入α-淀粉酶,保温酶解2h;
(3)接着,冷却到50℃,按150U/g加入α-1,4-葡萄糖水解酶,酶解0.5h;
(4)往步骤(3)得到的酶解液加入乳酸菌进行发酵;乳酸菌发酵的条件是活菌数大于107CFU/g,发酵温度为45℃,发酵时间4h;
(5)发酵后进行离心过滤即得到药食两用植物原料乳酸菌发酵液。
2、将桑椹汁20%、红枣汁8%、枸杞汁8%、胡萝卜汁10%、香蕉汁5%、苹果汁8%混合均匀,加入乳酸菌进行发酵得到复合果蔬汁乳酸菌发酵液;乳酸菌发酵的条件是活菌数大于107CFU/g,发酵温度为30℃,发酵时间72h。
3、将红枣汁2%、枸杞汁2%、桑椹汁10%、胡萝卜汁5%、苹果汁2%混合均匀得到复合果蔬汁。
其中的红枣汁、枸杞汁是果汁或浓缩果汁原料;其中的桑椹汁、胡萝卜汁、香蕉汁、苹果汁是果蔬汁或浓缩果蔬汁原料。
4、黄精加3倍质量的水打浆;于40℃浸提三次,每次60min;合并浸提液离心过滤,即得药食两用原料浸提液。
所述乳酸菌为植物乳酸菌,包括乳杆菌属、链球菌属。
植物发酵饮料的制备方法包括以下步骤:
(1)将以上得到的药食两用植物原料乳酸菌发酵液、复合果蔬汁乳酸菌发酵液、药食两用原料浸提液、复合果蔬汁一起混合均匀,得到混合液;
(2)采用温度85℃、保持15min的巴氏杀菌方法进行灭菌,灌装,得到具聪耳明目功能的植物发酵饮料。
实施例2
一种具聪耳明目功能的植物发酵饮料配方中包含以下质量百分比原料:茯苓3%、葛根3%、黄精3%、桑椹汁18%、红枣汁5%、枸杞汁5%、胡萝卜汁8%、香蕉汁5%、苹果汁5%、甜味剂5%、稳定剂0.25%。
1、由茯苓和葛根经酶解后再进行乳酸菌发酵得到的药食两用植物原料乳酸菌发酵液,具体步骤如下:
(1)将茯苓与葛根进行粉碎处理,加水混合;
(2)加热至80℃,按9U/g加入α-淀粉酶,保温酶解1.3h;
(3)接着,冷却到60℃,按115U/g加入复合酶,酶解2h;
(4)往步骤(3)得到的酶解液加入乳酸菌进行发酵;乳酸菌发酵的条件是活菌数大于107CFU/g,发酵温度为38℃,发酵时间24h;
(5)发酵后进行过滤即得到药食两用植物原料乳酸菌发酵液。
所述复合酶为α-1,4-葡萄糖水解酶与普鲁兰酶、纤维素酶、果胶酶的复合。
2、将桑椹汁10%、红枣汁3%、枸杞汁3%、胡萝卜汁5%、香蕉汁3%、苹果汁3%混合均匀,加入乳酸菌进行发酵得到复合果蔬汁乳酸菌发酵液;乳酸菌发酵的条件是活菌数大于107CFU/g,发酵温度为38℃,发酵时间38h。
3、将红枣汁2%、枸杞汁2%、桑椹汁8%、胡萝卜汁3%、香蕉汁2%、苹果汁2%混合均匀得到复合果蔬汁。
其中的红枣汁、枸杞汁是鲜果或干果打浆榨汁;其中的桑椹汁、胡萝卜汁、香蕉汁、苹果汁是果蔬汁或浓缩果蔬汁原料。
4、黄精加6倍质量的水打浆;于70℃浸提三次,每次35min;合并浸提液过滤,即得药食两用原料浸提液。
所述乳酸菌为植物乳酸菌,包括乳杆菌属、双歧杆菌属、明串珠菌属。
所述甜味剂选用蜂蜜。
稳定剂可选用GB2760中允许添加的增稠剂及抗氧化剂的一种。
植物发酵饮料的制备方法包括以下步骤:
(1)将以上得到的药食两用植物原料乳酸菌发酵液、复合果蔬汁乳酸菌发酵液、药食两用原料浸提液、复合果蔬汁与甜味剂和稳定剂一起混合均匀,得到混合液;
(2)将混合液进行过滤;然后在50~65℃、压力20~30 Mpa条件下均质处理;
(3)采用温度112℃、保持18s的超高温瞬时杀菌方法进行灭菌,灌装,得到具聪耳明目功能的植物发酵饮料。
以上过滤选用加压过滤法。
实施例3
一种具聪耳明目功能的植物发酵饮料配方中包含以下质量百分比原料:茯苓5%、葛根0.5%、黄精5%、桑椹汁5%、红枣汁1%、枸杞汁0.5%、胡萝卜汁1%、甜味剂10%、稳定剂0.5%。
1、由茯苓和葛根经酶解后再进行乳酸菌发酵得到的药食两用植物原料乳酸菌发酵液,具体步骤如下:
(1)将茯苓与葛根进行粉碎处理,加水混合;
(2)加热至85℃,按15U/g加入α-淀粉酶,保温酶解0.5h;
(3)接着,冷却到65℃,按80U/g加入α-1,4-葡萄糖水解酶,酶解4h;
(4)往步骤(3)得到的酶解液加入乳酸菌进行发酵;乳酸菌发酵的条件是活菌数大于107CFU/g,发酵温度为30℃,发酵时间72h;
(5)发酵后进行过滤即得到药食两用植物原料乳酸菌发酵液。
2、将桑椹汁5%、红枣汁1%、枸杞汁0.5%、胡萝卜汁1%混合均匀,加入乳酸菌进行发酵得到复合果蔬汁乳酸菌发酵液;乳酸菌发酵的条件是活菌数大于107CFU/g,发酵温度为45℃,发酵时间4h。
其中的红枣汁、枸杞汁是鲜果或干果打浆榨汁;其中的桑椹汁、胡萝卜汁、香蕉汁、苹果汁是鲜果蔬打浆榨汁。
3、黄精加4倍质量的水打浆;于100℃浸提三次,每次10min;合并浸提液过滤,即得药食两用原料浸提液。
所述乳酸菌为植物乳酸菌,包括乳杆菌属、片球菌属。
所述甜味剂选用木糖醇、海藻糖、菊糖的混合物。
稳定剂可选用GB2760中允许添加的增稠剂及抗氧化剂的二种以上混合物。
植物发酵饮料的制备方法包括以下步骤:
(1)将以上得到的药食两用植物原料乳酸菌发酵液、复合果蔬汁乳酸菌发酵液、药食两用原料浸提液与甜味剂和稳定剂一起混合均匀,得到混合液;
(2)将混合液进行过滤;
(3)采用温度75℃、保持30 min的巴氏杀菌方法进行灭菌,灌装,得到具聪耳明目功能的植物发酵饮料。
以上过滤选用膜分离法。
按实施例配方及方法生产的饮料产品可参照执行中华人民共和国标准GB/T3136植物饮料或制定企业标准。
应用实施例
制备一种具聪耳明目功能的植物发酵饮料,以10kg饮料计算,具体步骤如下:
1、制备药食两用植物原料乳酸菌发酵液:
(1)称取100g茯苓与100g葛根粉碎,加入1000g水混合均匀。
(2)升温至80±2℃,按5U/g加入α-淀粉酶,保温酶解0.5h。
(3)冷却到60±2℃,按120U/g加入α-1,4-葡萄糖水解酶、按10U/g加入纤维素酶,酶解0.5h。
(4)接入乳杆菌属植物乳杆菌(Lactobacillus plantarum)进行发酵,乳酸菌发酵的条件是活菌数大于107CFU/g,发酵温度30±2℃,发酵时间48h。
(5)发酵后在4000rpm条件下离心20min并过滤,得药食两用植物原料乳酸菌发酵液。
2、制备复合果蔬汁乳酸菌发酵液:
(1)称取桑椹汁500g、红枣汁45g、枸杞汁5g、胡萝卜汁500g混合均匀。
(2)接入乳杆菌属植物乳杆菌(Lactobacillus plantarum)进行发酵,乳酸菌发酵的条件是活菌数大于107CFU/g,发酵温度30-32℃,发酵时间48h。
3、制备药食两用植物原料浸提液:
(1)称取黄精100g,加入800g水,打浆。
(2)于90±2℃浸提三次,每次20min。
(3)合并三次浸提液,在4000rpm条件下离心20min并过滤,得黄精浸提液。
4、制备复合果蔬汁:称取桑椹汁500g、胡萝卜汁500g、浓缩苹果汁120g,混合得到复合果蔬汁。
5、称取稳定剂:称取复配增稠剂(黄原胶、羧甲基纤维素钠、果胶)15g、D-异抗坏血酸钠3g,分别溶解。
6、混合:将药食两用植物原料乳酸菌发酵液、复合果蔬汁乳酸菌发酵液、药食两用植物原料浸提液、复合果蔬汁、稳定剂混合均匀,补足水分。
7、均质:将以上混合物在50~55℃、压力20±2Mpa条件下均质处理。
8、灭菌罐装:采用温度112±1℃、保持15s的超高温瞬时杀菌方法进行灭菌,然后冷却到30±2℃无菌灌装,得到具聪耳明目功能的植物发酵饮料。
按应用实施例制备得到的植物发酵饮料,其功能成分含量见下表:
以下是按GB 28050-2011食品安全国家标准 预包装食品营养标签通则、GB/T3136-2014植物饮料和GB7101-2015食品安全国家标准 饮料,送样第三方进行检验的检验报告。
检验依据:
GB 28050-2011《食品安全国家标准 预包装食品营养标签通则》
GB/Z 21922-2008《食品营养成分基本术语》
GB 5009.3-2016《食品安全国家标准 食品中水分的测定》第一法
GB 5009.4-2016《食品安全国家标准 食品中灰分的测定》第一法
GB 5009.5-2016《食品安全国家标准 食品中蛋白质的测定》第一法
GB 5009.6-2016《食品安全国家标准 食品中脂肪的测定》第二法
GB 5009.91-2017《食品安全国家标准 食品中钾、钠的测定》第一法
由功能成分及营养成分检测可知,以本发明方法应用实施例生产的植物发酵饮料,是富含功能活性成分且低糖、低脂、低热量的健康饮品。产品符合GB/T3136-2014植物饮料、食品安全国家标准GB7101-2015 饮料的要求。
Claims (9)
1.一种具聪耳明目功能的植物发酵饮料,其特征在于,所述植物发酵饮料是将药食两用植物原料乳酸菌发酵液、复合果蔬汁乳酸菌发酵液、药食两用原料浸提液、复合果蔬汁、甜味剂、稳定剂混合在一起,经饮料加工获得的功能性植物发酵饮料;其配方中包含以下质量百分比原料:茯苓0.5-5%、葛根0.5-5%、黄精0.5-5%、桑椹汁5-30%、红枣汁1-10%、枸杞汁0.5-10%、胡萝卜汁1-15%、香蕉汁0-10%、苹果汁0-10%、甜味剂0-10%、稳定剂0-0.5%。
2.根据权利要求1所述具聪耳明目功能的植物发酵饮料,其特征在于,所述药食两用植物原料乳酸菌发酵液是由茯苓和葛根经酶解后再进行乳酸菌发酵得到的,具体步骤如下:
(1)将茯苓与葛根进行粉碎处理,加水混合;
(2)加热至75~85℃,按3~15U/g加入α-淀粉酶,保温酶解0.5~2h;
(3)接着,冷却到50~65℃,按80~150U/g加入α-1,4-葡萄糖水解酶或复合酶,酶解0.5~4h;
(4)往步骤(3)得到的酶解液加入乳酸菌进行发酵;乳酸菌发酵的条件是活菌数大于107CFU/g,发酵温度30~45℃,发酵时间4~72h;
(5)发酵后进行过滤即得到药食两用植物原料乳酸菌发酵液。
3.根据权利要求2所述药食两用植物原料乳酸菌发酵液的制备方法,其特征在于,所述复合酶为α-1,4-葡萄糖水解酶与普鲁兰酶、纤维素酶、果胶酶其中一种以上酶的复合。
4.根据权利要求1所述具聪耳明目功能的植物发酵饮料,其特征在于,所述复合果蔬汁乳酸菌发酵液的配方为:桑椹汁5-30%、红枣汁1-10%、枸杞汁0.5-10%、胡萝卜汁1-15%、香蕉汁0-10%、苹果汁0-10%;其制备方法是将原料混合均匀,加入乳酸菌进行发酵得到复合果蔬汁乳酸菌发酵液;乳酸菌发酵的条件是活菌数大于107CFU/g,发酵温度30~45℃,发酵时间4~72h。
5.根据权利要求1所述具聪耳明目功能的植物发酵饮料,其特征在于,所述药食两用原料浸提液的制备方法为:黄精加3~10倍质量的水打浆;于40~100℃浸提三次,每次10~60min;合并浸提液过滤,即得。
6.根据权利要求1所述具聪耳明目功能的植物发酵饮料,其特征在于,所述复合果蔬汁的配方为:红枣汁0-10%、枸杞汁0-10%、桑椹汁0-30%、胡萝卜汁0-15%、香蕉汁0-10%、苹果汁0-10%。
7.根据权利要求1所述具聪耳明目功能的植物发酵饮料,其特征在于,其中的红枣汁、枸杞汁,可以是鲜果或干果打浆榨汁,也可以是果汁或浓缩果汁原料;其中的桑椹汁、胡萝卜汁、香蕉汁、苹果汁可以是鲜果蔬打浆榨汁,也可以是果蔬汁或浓缩果蔬汁原料。
8.根据权利要求1所述具聪耳明目功能的植物发酵饮料,其特征在于,所述甜味剂可选用白砂糖、蜂蜜、***糖、木糖醇、海藻糖、菊糖、低聚果糖、果葡糖浆的一种或二种以上混合物;稳定剂可选用GB2760中允许添加的增稠剂及抗氧化剂的一种或二种以上混合物。
9.根据权利要求1所述具聪耳明目功能的植物发酵饮料,其特征在于,所述植物发酵饮料的制备方法包括以下步骤:
(1)将权利要求2、4、5、6制备得到的药食两用植物原料乳酸菌发酵液、复合果蔬汁乳酸菌发酵液、药食两用原料浸提液、复合果蔬汁与甜味剂和稳定剂一起混合均匀,得到混合液;
(2)将混合液进行过滤或不过滤处理;然后在温度50~65℃、压力20~30 MPa条件下均质处理,或不均质处理;
(3)采用温度75~85℃、保持15~30 min的巴氏杀菌,或温度105~121℃、保持5~30 s的超高温瞬时杀菌方法进行灭菌,灌装,得到具聪耳明目功能的植物发酵饮料。
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