CN110403113A - 一种富含乳酸菌活性多糖复合果蔬汁的生物加工方法 - Google Patents
一种富含乳酸菌活性多糖复合果蔬汁的生物加工方法 Download PDFInfo
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Abstract
本发明公开一种富含乳酸菌活性多糖复合果蔬汁的生物加工方法，包括如下步骤(1)水果洗净去核去子、蔬菜洗净后粉碎，经酶解、加水、加糖后得到粗果蔬汁，其中每100份粗果蔬汁中含水果汁20‑40份，蔬菜汁20‑40份，0.5‑2份的葡萄糖、果糖、蔗糖、乳糖中的一种或几种的混合糖，其余用纯进水补齐，其中优选的糖为乳糖，添加量为0.5‑1.5份；(2)粗果蔬汁于65‑85℃条件下灭菌15‑45分钟；(3)接种产胞外多糖乳酸菌，于30‑40℃条件下发酵2‑7天；(4)离心后取清汁得到富含乳酸菌多糖果蔬汁(5)调配至合适口味；(6)灭菌、灌装得到富含乳酸菌胞外多糖复合果蔬汁产品。本发明兼具水果汁和蔬菜汁的优点，营养、保健功能均衡。本发明利用产胞外多糖的的乳酸菌对果蔬汁进行发酵，原位产胞外多糖，既能增加果蔬汁的稳定性，又能增加果蔬汁的生理活性物质，赋予果蔬汁更多的保健功能，符合人们追求绿色、健康的饮食要求，具有广阔的市场前景。
Description
技术领域
本发明涉及一种富含乳酸菌活性多糖复合果蔬汁的生物加工方法，属于果蔬深加工领域。
背景技术
从果蔬汁饮料整体人均消费能力来看，我国的人均果汁消费额尚处在初级阶段。不仅与日本99美元/人的消费额相去甚远，甚至与饮食习惯相近的台湾地区，人均果 汁消费额也相差超过2倍，未来消费潜力巨大。
近年来，具有全新质构特性的果蔬汁代表为发酵类产品。发酵果蔬汁通过对果蔬发酵，最大限度地保留水果营养，有独特的发酵果蔬风味，且发酵过程中产生大量氨 基酸、有机酸等营养物质。同时，发酵还会产生大量的益生菌代谢物，有助于改善肠 道环境和提高人体免疫能力。发酵果蔬汁在欧美日韩等国非常流行，但在我国还处于 起步阶段。
乳酸菌(Lactic acid bacteria，LAB)是一类利用糖类发酵产生乳酸的无芽饱、革兰氏 阳性细菌。食品工业中，乳酸菌的应用非常广泛，它在生长代谢过程中产生重要的次生代谢产物-胞外多糖(Exopolysaccharide，EPS)，具有良好的保水性、稳定性、黏稠性 等特性和促进菌体吸附、降血压、降胆固醇、抗氧化、抗肿瘤、抗溃疡、抗病毒、改 善肠道微生态环境、增强人体免疫力等营养保健作用，可作为稳定剂、乳化剂、保鲜 剂、成膜剂等广泛应用于食品、医疗、药品和化工等领域，是一种重要的活性多糖。
利用高产胞外多糖的乳酸菌作为食品发酵及有着得天独厚的优势：(1)乳酸菌是公 认安全食品级微生物，其所产生的胞外多糖也被认为是公认安全的食品添加剂，符合绿色、健康的理念；(2)乳酸菌胞外多糖可以直接产生于发酵食品体系中，省去了分离纯 化等繁琐工艺；(3)乳酸菌胞外多糖还可发挥食品添加剂的作用，以其优良的流变学特性 赋予发酵产品良好的质构及口感，提高产品品质，无需添加其他稳定剂、增稠剂等， 降低产品成本；(4)乳酸菌胞外多糖具有一定的分子辅色和稳定花青素等酚类物质的作 用；(5)乳酸菌胞外多糖重要的生物学活性进一步提高了产品的营养保健价值。
研究表明，乳酸菌胞外多糖其优良的流变学特性赋予发酵产品良好的质构及口感， 无需添加其他稳定剂、增稠剂，可广泛应用于传统发酵饮料中，例如开菲尔乳品、马 奶酒和发酵牛奶饮料等。因此，针对果蔬汁产品必须保持良好流变、质地和稳定性的 特点，利用乳酸菌对果蔬汁发酵，生产富含活性多糖果汁产品，可改善果蔬汁产品质 地、增加口感、分子辅色、保持果蔬汁花青素等酚类物质稳定性等。所以控制和使用 产胞外多糖乳酸菌作为功能性发酵剂，对果蔬汁加工工艺和产品种类上进行创新升级， 提高果蔬汁产品的稳定性、质构特性和营养保健价值具有重大意义。
发明内容
发明目的：绿色、营养、保健是现代人们对食品提出的更高要求，果蔬中含有大 量的维生素、多酚等生理活性物质和糖类、氨基酸、膳食纤维等营养物质，具有调节 肠道菌群、促进消化、降低脂肪和胆固醇、软化血管、降压、消除疲劳、美容护肤、 延缓衰老等功能，深受广大消费者喜爱。但是由于果蔬汁稳定性较差，产品往往需要 添加稳定剂，这不符合人们追求绿色、健康的饮食要求，本发明利用产胞外多糖的乳 酸菌对果蔬汁进行发酵，原位产胞外多糖，既能增加果蔬汁的稳定性，又能增加果蔬 汁的生理活性物质，赋予果蔬汁更多的保健功能。
为了解决上述技术问题，本发明公开了一种富含乳酸菌活性多糖复合果蔬汁的生物 加工方法，包括如下步骤：
(1)将水果洗净去核去子、蔬菜洗净后粉碎，经酶解、加水、加糖后得到粗果蔬汁；
(2)步骤(1)获得的粗果蔬汁进行巴氏杀菌；
(3)向巴氏杀菌后的粗果蔬汁中接种产胞外多糖乳酸菌，发酵后获得富含乳酸菌胞外 多糖粗果蔬汁；
(4)将步骤(3)获得的富含乳酸菌胞外多糖粗果蔬汁离心后取清汁得到富含乳酸菌 胞外多糖果蔬汁；
(5)向步骤(4)中获得的富含乳酸菌胞外多糖果蔬汁中加入调味剂，调配至合适口味；
(6)步骤(5)所得调配好的富含乳酸菌胞外多糖果蔬汁经超高温瞬时灭菌、灌装后得到富含乳酸菌胞外多糖果蔬汁产品。
步骤(1)中，所述的水果可为苹果、梨、葡萄、木瓜、西瓜、西红柿、桃子、山 楂等，蔬菜为白菜、西蓝花、芹菜、生菜、甘蓝等。可先将水果和蔬菜分别粉碎后混 合或者将水果和蔬菜先混合然后粉碎；所述酶解用的酶为纤维素酶和果胶酶的复合酶， 两种酶的比例为1∶2-1∶5，复合酶添加量为果蔬原料的0.5-2wt％，于常温下酶解1-4小 时。所述粗果蔬汁为每100份粗果蔬汁中含水果汁20-40份，蔬菜汁20-40份，0.5-2 份的葡萄糖、果糖、蔗糖、乳糖中的一种或几种的混合糖，其余用纯进水补齐，其中 优选的糖为乳糖，添加量为0.5-1.5份。
步骤(2)中，所述巴氏灭菌温度为65-85℃，时间为15-45分钟。
步骤(3)中，所述产胞外多糖乳酸菌接种量为粗果蔬汁中乳酸菌数量达到 106-108log10CFU/mL，发酵温度为30-40℃，发酵时间为2-7天。
步骤(4)中，所述离心转速为5000-10000rpm/分钟，离心时间为5-10分钟。
有益效果：
1、本发明同时含水果汁和蔬菜汁，复合了充分发挥了水果汁和蔬菜汁的优点，营养、生理功能更全面。
2、本发明利用产胞外多糖的的乳酸菌对果蔬汁进行发酵，原位产胞外多糖，既能增加果蔬汁的稳定性，又能增加果蔬汁的生理活性物质，赋予果蔬汁更多的保健功能。
附图说明
无
具体实施方式
根据下述实施例，可以更好地理解本发明。实施例所描述的内容仅用于说明本发明，而不应当也不会限制权利要求书中所详细描述的本发明。
实施例1
(1)将苹果洗净去核去子后粉碎，白菜洗净后粉碎，将40份粉碎后的苹果和20份粉碎后的白菜混合，加入原料重量1wt％的比例为1∶2的纤维素酶和果胶酶复合酶，于常 温下酶解2小时，加入0.5wt％的乳糖得到粗果蔬汁；
(2)步骤(1)获得的粗果蔬汁在65℃条件下灭菌45分钟；
(3)向巴氏杀菌后的粗果蔬汁中接种产胞外多糖植物乳杆菌FM-L1-3(本发明以植物 乳杆菌FM-L1-3为例，菌种保藏号为CGMCC No.10178，保藏单位名称：中国微生物 菌种保藏管理委员会普通微生物中心，保藏单位地址：北京市朝阳区北辰西路1号院3 号，保藏日期：2015年01月06日，分类名称：植物乳杆菌(Lactobacillus plantarum)。)， 于37℃条件下发酵2天获得富含乳酸菌胞外多糖粗果蔬汁；
(4)将步骤(3)获得的富含乳酸菌胞外多糖粗果蔬汁在5000rpm/分钟转速下离心10 分钟后取清汁得到富含乳酸菌胞外多糖果蔬汁；
(5)向步骤(4)中获得的富含乳酸菌胞外多糖果蔬汁中加入调味剂，调配至合适口味；
(6)步骤(5)所得调配好的富含乳酸菌胞外多糖果蔬汁在135℃条件下灭菌3秒，灌装后得到富含乳酸菌胞外多糖复合果蔬汁产品。
实施例2
(1)将30份芒果和30份西蓝花粉碎后加入1wt％的比例为1∶5的纤维素酶和果胶酶复合酶，于常温下酶解4小时，加入2wt％的葡萄糖得到粗果蔬汁；
(2)步骤(1)获得的粗果蔬汁在85℃条件下灭菌15分钟；
(3)向巴氏杀菌后的粗果蔬汁中接种产胞外多糖德氏乳杆菌保加利亚亚种(菌种保藏号：CICC 20254)，于37℃条件下发酵4天获得富含乳酸菌胞 外多糖粗果蔬汁；
(4)将步骤(3)获得的富含乳酸菌胞外多糖粗果蔬汁在10000rpm/分钟转速下离心5 分钟后取清汁得到富含乳酸菌胞外多糖果蔬汁；
(5)向步骤(4)中获得的富含乳酸菌胞外多糖果蔬汁中加入调味剂，调配至合适口味；
(6)步骤(5)所得调配好的富含乳酸菌胞外多糖果蔬汁在130℃条件下灭菌5秒，灌装后得到富含乳酸菌胞外多糖复合果蔬汁产品。
实施例3
(1)将40份质量比为1∶1的苹果和山楂、30份质量比为1∶2的西蓝花和芹菜粉碎后加 入2wt％的比例为1∶3的纤维素酶和果胶酶复合酶，于常温下酶解1小时，加入1wt％ 的葡萄糖和1wt％的乳糖得到粗果蔬汁；
(2)步骤(1)获得的粗果蔬汁在80℃条件下灭菌20分钟；
(3)向巴氏杀菌后的粗果蔬汁中接种产胞外多糖瑞士乳杆菌(菌种保藏 号：CICC 24071)，于35℃条件下发酵5天获得富含乳酸菌胞外多糖粗果蔬汁；
(4)将步骤(3)获得的富含乳酸菌胞外多糖粗果蔬汁在8000rpm/分钟转速下离心8分钟后取清汁得到富含乳酸菌胞外多糖果蔬汁；
(5)向步骤(4)中获得的富含乳酸菌胞外多糖果蔬汁中加入调味剂，调配至合适口味；
(6)步骤(5)所得调配好的富含乳酸菌胞外多糖果蔬汁在132℃条件下灭菌4秒，灌装后得到富含乳酸菌胞外多糖复合果蔬汁产品。
本发明提供了一种富含乳酸菌活性多糖复合果蔬汁的生物加工方法，具体实现该技术方案的方法和途径很多，以上所述仅是本发明的优选实施方式，应当指出，对于 本技术领域的普通技术人员来说，在不脱离本发明原理的前提下，还可以做出若干改 进和润饰，这些改进和润饰也应视为本发明的保护范围。本实施例中未明确的各组成 部分均可用现有技术加以实现。
Claims (7)
1.一种富含乳酸菌活性多糖复合果蔬汁的生物加工方法，其特征在于，包括如下步骤：
(1)将水果洗净去核去子、蔬菜洗净后粉碎，经酶解、加水、加糖后得到粗果蔬汁；
(2)步骤(1)获得的粗果蔬汁进行巴氏杀菌；
(3)向巴氏杀菌后的粗果蔬汁中接种产胞外多糖乳酸菌，发酵后获得富含乳酸菌胞外多糖粗果蔬汁；
(4)将步骤(3)获得的富含乳酸菌胞外多糖粗果蔬汁离心后取清汁得到富含乳酸菌胞外多糖果蔬汁；
(5)向步骤(4)中获得的富含乳酸菌胞外多糖果蔬汁中加入调味剂，调配至合适口味；
(6)步骤(5)所得调配好的富含乳酸菌胞外多糖果蔬汁经超高温瞬时灭菌、灌装后得到富含乳酸菌胞外多糖复合果蔬汁产品。
2.根据权利要求1所述的一种富含乳酸菌活性多糖复合果蔬汁的生物加工方法，其特征在于，步骤(1)中，所述的水果可为苹果、梨、葡萄、木瓜、西瓜、西红柿、桃子、山楂等，蔬菜为白菜、西蓝花、芹菜、生菜、甘蓝等。可先将水果和蔬菜分别粉碎后混合或者将水果和蔬菜先混合然后粉碎。
3.根据权利要求1所述的一种富含乳酸菌活性多糖复合果蔬汁的生物加工方法，其特征在于，步骤(1)中，所述酶解用的酶为纤维素酶和果胶酶的复合酶，两种酶的比例为1∶2-1∶5，复合酶添加量为果蔬原料的0.5-2wt％，于常温下酶解1-4小时。
4.根据权利要求1所述的一种富含乳酸菌活性多糖复合果蔬汁的生物加工方法，其特征在于，步骤(1)中，所述粗果蔬汁为每100份粗果蔬汁中含水果汁20-40份，蔬菜汁20-40份，0.5-2份的葡萄糖、果糖、蔗糖、乳糖中的一种或几种的混合糖，其余用纯进水补齐，其中优选的糖为乳糖，添加量为0.5-1.5份。
5.根据权利要求1所述的一种富含乳酸菌活性多糖复合果蔬汁的生物加工方法，其特征在于，步骤(2)中，所述巴氏灭菌温度为65-85℃，时间为15-45分钟。
6.根据权利要求1所述的一种富含乳酸菌活性多糖复合果蔬汁的生物加工方法，其特征在于，步骤(3)中，所述产胞外多糖乳酸菌接种量为粗果蔬汁中乳酸菌数量达到106-108log10CFU/mL，发酵温度为30-40℃，发酵时间为2-7天。
7.根据权利要求1所述的一种富含乳酸菌活性多糖复合果蔬汁的生物加工方法，其特征在于，步骤(4)中，所述离心转速为5000-10000rpm/分钟，离心时间为5-10分钟。
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