CN112385833A - 一种富含多酚的瓯柑酵素及其制备方法 - Google Patents
一种富含多酚的瓯柑酵素及其制备方法 Download PDFInfo
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Abstract
本申请涉及发酵食品的技术领域，具体公开了一种富含多酚的瓯柑酵素及其制备方法，按重量份数计，瓯柑酵素的原料包括体积比为(1‑2):(1‑2)的瓯柑酵素原液和桦褐孔菌发酵液，所述瓯柑酵素原液的原料包括以下组分：瓯柑浆料100‑120份；食用糖20‑80份；乳酸菌0.15‑0.36份。以瓯柑浆料为原料，以乳酸菌作为发酵剂并添加糖进行发酵获得瓯柑酵素原液，再将瓯柑酵素原液和桦褐孔菌发酵液进行混合发酵，即制备获得富含多酚的瓯柑酵素。在保留瓯柑原料的营养和功效成分的同时，也赋予了产品新的活性物质和大量的益生菌，对人体健康具有良好的促进作用。
Description
技术领域
本申请涉及发酵食品的技术领域，更具体地说，它涉及一种富含多酚的瓯柑酵素及其制备方法。
背景技术
瓯柑是温州特产的柑橘品种，清甜多汁，略带苦味，富含多种维生素、矿物质元素和氨基酸等营养成分以及黄酮类化合物、酚酸及甾醇类等活性物质，具有清热解毒、化痰止咳等功效。
酵素是以新鲜的蔬菜、水果、谷物、药食同源中药等植物为原料，经过榨汁或萃取一系列工艺后，再添加酵母菌、乳酸菌等发酵菌株进行发酵所产生的含有丰富的糖类、有机酸、酚类、萜类等营养成分以及一些重要的酶类等生物活性物质的混合发酵液。因其具有减肥、排便、排毒等功效而受广大人民群众喜爱。酵素生产主要有自然发酵和菌种发酵两种工艺，当前采用较多的仍是自然发酵法，利用果蔬原料自身携带的天然微生物进行发酵，产生相对比较天然的风味。
目前制备酵素的相关技术中，单独对瓯柑酵素及瓯柑相关的酵素产品的开发却鲜少见。为了促进温州当地瓯柑种植产业的发展，发明人对瓯柑展开了研究，旨在提供一种富含多酚的瓯柑酵素。
发明内容
为了制备一种以瓯柑为原料的酵素，本申请提供一种富含多酚的瓯柑酵素及其制备方法。
第一方面，本申请提供一种富含多酚的瓯柑酵素，采用如下的技术方案：
一种富含多酚的瓯柑酵素，按重量份数计，原料包括体积比为(1-2):(1-2)的瓯柑酵素原液和桦褐孔菌发酵液，所述瓯柑酵素原液的原料包括以下组分：
瓯柑浆料 100-120份；
食用糖 20-80份；
乳酸菌 0.15-0.36份。
通过采用上述技术方案，以瓯柑浆料为原料，以乳酸菌作为发酵剂并添加糖进行发酵获得瓯柑酵素原液，再将瓯柑酵素原液和桦褐孔菌发酵液进行混合发酵，即制备获得富含多酚的瓯柑酵素。在保留瓯柑原料的营养和功效成分的同时，也赋予了产品新的活性物质和大量的益生菌，对人体健康具有良好的促进作用。
优选的，所述瓯柑浆料为瓯柑果肉和瓯柑橘皮进行破碎处理获得。
通过采用上述技术方案，瓯柑橘皮中同样含有大量的营养物质，将瓯柑果肉和瓯柑橘皮一起破碎能够有效降低成本，并保留其营养价值。
优选的，所述食用糖包括白砂糖、红糖、黄糖、蜂蜜中的一种或多种。
优选的，所述乳酸菌包括植物乳杆菌、乳酸菌球菌乳酸亚种和瑞士乳杆菌。
通过采用上述技术方案，能够使得瓯柑酵素原液获得充分发酵并赋予酵素原液丰富的益生菌。
优选的，所述桦褐孔菌发酵液采用液体发酵培养桦褐孔菌获得。
通过采用上述技术方案，采用液体发酵培养，其发酵周期短、发酵产量高，且能有效降低菌种污染率。
优选的，所述桦褐孔菌发酵采用的液体培养基包括以下原料：KH2PO4 、MgSO4 、CaCl2 、酵母浸膏、蛋白胨、葡萄糖、蒸馏水。
通过采用上述技术方案，为桦褐孔菌充分提供其生长所需的营养物质，提高发酵速率和发酵产量。
第二方面，本申请提供一种富含多酚的瓯柑酵素的制备方法，采用如下的技术方案：
一种富含多酚的瓯柑酵素的制备方法，包括以下步骤：
桦褐孔菌液体培养：在液体培养基中接种桦褐孔菌，培养6-8d，获得桦褐孔菌发酵液；
瓯柑原料处理：挑选新鲜瓯柑并洗净，沥干表面水分后去籽，保留瓯柑果肉和瓯柑橘皮，将瓯柑果肉和瓯柑橘皮进行破碎处理，灭菌后获得瓯柑浆料；
制备酵素原液：将瓯柑浆料和食用糖混合搅拌后，添加乳酸菌，在23-27℃条件下发酵28-32d，获得瓯柑酵素原液；
制备瓯柑酵素：将瓯柑酵素原液和桦褐孔菌发酵液混合均匀，在23-27℃条件下发酵13-17d，获得富含多酚的瓯柑酵素。
通过采用上述技术方案，不论是原料获取还是制备方法都较为简单，十分有利于工业化大批量生产。且在保留瓯柑原料的营养和功效成分的同时，也赋予了产品新的活性物质和大量的益生菌，对人体健康具有良好的促进作用。
优选的，灭菌方法为，置于2-6℃条件下紫外灭菌40-50min。
通过采用上述技术方案，能够充分保留瓯柑酵素原液中的营养成分，避免遭受破坏。
综上所述，本申请具有以下有益效果：
以瓯柑浆料为原料，以乳酸菌作为发酵剂并添加糖进行发酵获得瓯柑酵素原液，再将瓯柑酵素原液和桦褐孔菌发酵液进行混合发酵，即制备获得富含多酚的瓯柑酵素。在保留瓯柑原料的营养和功效成分的同时，也赋予了产品新的活性物质和大量的益生菌，对人体健康具有良好的促进作用。
附图说明
图1是本申请提供的方法的流程图。
具体实施方式
以下结合附图1和实施例对本申请作进一步详细说明。
菌体发酵液的制备例
制备例1
制备桦褐孔菌发酵液，首先制备液体培养基，其原料包括KH2PO4 1g，MgSO4 1.5g，CaCl2 0.1g，酵母浸膏1g，蛋白胨 3g，葡萄糖 20g，蒸馏水1000 mL，pH为6.0，充分搅拌，121℃湿热灭菌20min。冷却至室温后，接种桦褐孔菌斜面种子，每100mL液体培养基接种2mL桦褐孔菌斜面种子，温度25℃，相对湿度控制在90%，150r/min转速振荡培养7d，提取获得桦褐孔菌发酵液。
制备例2
制备酿酒酵母发酵液，首先制备液体培养基，其原料包括20 g蛋白胨、10 g酵母浸膏、20g葡萄糖，蒸馏水1000 mL，pH为6.5，充分搅拌, 121℃湿热灭菌20min。冷却至室温后，接种酿酒酵母菌斜面种子，每100mL液体培养基接种2mL酿酒酵母菌斜面种子，温度28℃，150r/min转速振荡培养7d。
瓯柑酵素原液的制备例
制备例3
制备瓯柑酵素原液，包括以下步骤：
瓯柑原料预处理：挑选无霉变、无损伤及无病虫害的新鲜瓯柑为天然的植物性原料，清洗干净，沥干表面水分后，去掉籽，保留瓯柑果肉和瓯柑橘皮，将瓯柑果肉和瓯柑橘皮进行破碎处理后，置于4℃低温条件下紫外灭菌40-50min，得到瓯柑浆料。
制备瓯柑酵素原液：按重量称取瓯柑浆料1000g，白糖500g混合搅拌均匀，添加3g乳酸菌，在25℃条件下发酵30d，获得瓯柑酵素原液。
其中，乳酸菌包括等量混合的植物乳杆菌、乳酸乳球菌乳酸亚种和瑞士乳杆菌，且均为菌粉。
实施例
实施例1
一种富含多酚的瓯柑酵素，参照图1，其制备方法包括以下步骤，取100mL瓯柑酵素原液和100mL桦褐孔菌发酵液以等体积比例混合均匀，在25℃环境中发酵15d，获得富含多酚的瓯柑酵素。
其中，瓯柑酵素原液来源于制备例3，桦褐孔菌发酵液来源于制备例1。
实施例2
一种富含多酚的瓯柑酵素，参照图1，其制备方法包括以下步骤，取100mL瓯柑酵素原液和50mL桦褐孔菌发酵液混合均匀，在25℃环境中发酵15d，获得富含多酚的瓯柑酵素。
其中，瓯柑酵素原液来源于制备例3，桦褐孔菌发酵液来源于制备例1。
对比例
对比例1
一种富含多酚的瓯柑酵素，其制备方法包括以下步骤，取100mL瓯柑酵素原液和100mL酿酒酵母发酵液以等体积比例混合均匀，在25℃环境中发酵15d，获得富含多酚的瓯柑酵素。
其中，瓯柑酵素原液来源于制备例3，酿酒酵母发酵液来源于制备例2。
性能检测试验
多酚含量检测：参照福林-酚法对样品进行多酚含量检测，检测结果如表1所示。
表1、多酚含量检测表
| 多酚含量（mg/g） | |
| 制备例3 | 76 |
| 实施例1 | 108 |
| 实施例2 | 93 |
| 对比例1 | 80.2 |
从表1可以看出，瓯柑酵素原液本身在多酚含量上就处于较高的水平，将其制备成酵素，对于食用人员具有潜在促进健康的作用。
对比实施例1、实施例2和对比例1，实施例1和实施例2的区别在于，桦褐孔菌发酵液的添加比例不同；实施例1和对比例1的区别在于，菌种发酵液分别采用桦褐孔菌发酵液和酿酒酵母发酵液。相比较，实施例1中的多酚含量提高了42.1%，实施例2中的多酚含量提高了22.4%，对比例1的多酚含量提高了5.5%，可见桦褐孔菌发酵液在制备酵素的发酵过程中，产生了更为复杂的反应，使得酵素中的多酚含量获得了显著提升。
本具体实施例仅仅是对本申请的解释，其并不是对本申请的限制，本领域技术人员在阅读完本说明书后可以根据需要对本实施例做出没有创造性贡献的修改，但只要在本申请的权利要求范围内都受到专利法的保护。
Claims (8)
1.一种富含多酚的瓯柑酵素，其特征在于：原料包括体积比为(1-2):(1-2)的瓯柑酵素原液和桦褐孔菌发酵液，按重量份数计，所述瓯柑酵素原液的原料包括以下组分：
瓯柑浆料 100-120份；
食用糖 20-80份；
乳酸菌 0.15-0.36份。
2.根据权利要求1所述的富含多酚的瓯柑酵素，其特征在于：所述瓯柑浆料为瓯柑果肉和瓯柑橘皮进行破碎处理获得。
3.根据权利要求1所述的富含多酚的瓯柑酵素，其特征在于：所述食用糖包括白砂糖、红糖、黄糖、蜂蜜中的一种或多种。
4.根据权利要求1所述的富含多酚的瓯柑酵素，其特征在于：所述乳酸菌包括植物乳杆菌、乳酸菌球菌乳酸亚种和瑞士乳杆菌。
5.根据权利要求1所述的富含多酚的瓯柑酵素，其特征在于：所述桦褐孔菌发酵液采用液体发酵培养桦褐孔菌获得。
6.根据权利要求1所述的富含多酚的瓯柑酵素，其特征在于：所述桦褐孔菌发酵采用的液体培养基包括以下原料：KH2PO4 、MgSO4 、CaCl2 、酵母浸膏、蛋白胨、葡萄糖、蒸馏水。
7.一种根据权利要求1所述的富含多酚的瓯柑酵素的制备方法，其特征在于，包括以下步骤：
桦褐孔菌液体培养：在液体培养基中接种桦褐孔菌，培养6-8d，获得桦褐孔菌发酵液；
瓯柑原料处理：挑选新鲜瓯柑并洗净，沥干表面水分后去籽，保留瓯柑果肉和瓯柑橘皮，将瓯柑果肉和瓯柑橘皮进行破碎处理，灭菌后获得瓯柑浆料；
制备酵素原液：将瓯柑浆料和食用糖混合搅拌后，添加乳酸菌，在23-27℃条件下发酵28-32d，获得瓯柑酵素原液；
制备瓯柑酵素：将瓯柑酵素原液和桦褐孔菌发酵液混合均匀，在23-27℃条件下发酵13-17d，获得富含多酚的瓯柑酵素。
8.根据权利要求7所述的富含多酚的瓯柑酵素制备方法，其特征在于：灭菌方法为，置于2-6℃条件下紫外灭菌40-50min。
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