CN112998253A - 一种利用多菌种发酵的苦荞酵素及其制备方法 - Google Patents
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Abstract
本发明公开了一种利用多菌种发酵的苦荞酵素及其制备方法,按重量份计,包括以下原料:苦荞粉0.4‑0.6份、红糖0.2‑0.4份、大麦芽0.6‑1.5份、发酵菌;所述的发酵菌由酵母菌、乳酸菌和乙酸菌组成。本发明利用酵母、乳酸菌和乙酸菌进行多菌种发酵,缩短了酵素发酵周期,酵素香味浓郁、酸甜适中、风味突出、杀口感丰富、操作工艺简单、产品质量好、性能稳定、不添加任何添加剂,适合规模化工业生产作为一种苦荞酵素饮品具有很好的市场发展前景。
Description
技术领域
本发明属于生物发酵领域,具体涉及一种利用多菌种发酵的苦荞酵素,同时还涉及其制备方法。
背景技术
苦荞是药食两用作物,具有丰富的芦丁、总黄酮、硒元素、膳食纤维、维生素等营养成分,也有降血糖、降血脂、抗菌消炎和清除自由基的作用。我国栽培苦荞麦已经有2000多年的历史,2020年,全国苦荞常年种植面积500—600万亩,总产60—65万吨,主产区包括四川、云南、贵州、重庆等地。
酵素以动物、植物、菌类等为原料,经微生物发酵制得的含有特定生物活性的产品。有食用酵素、环保酵素、日化酵素和饲用酵素等10类酵素。食用酵素能帮助清除体内残留堆积的废物,保持肠内细菌的平衡;帮助有效燃烧多余的脂肪;能够有效帮助增强身体的解毒排毒功能;能够帮助延缓器官衰老退化的速度,保持人体的免疫机能,有效预防疾病;不仅能够搬动白血球,还能够促进白血球发挥杀菌作用。
目前食用酵素产品主要有胶囊颗粒、片剂、粉末和液体饮料,日本酵素主要是果蔬和藻类为发酵原料制备的酵素,国内酵素产品原料主要是果蔬,以药食两用原料制备的酵素产品很少。苦荞作为药食两用的作物,因其降血糖、降血脂、抗菌消炎和清除自由基的作用,开发了苦荞早餐片、苦荞茶、苦荞粉、苦荞挂面、苦荞酒等产品,而鲜有发酵类产品。
发明内容
本发明的目的在于提供一种酵素香味浓郁、酸甜适中、风味突出、操作简单的多菌种发酵的苦荞酵素。
本发明的另一目的在于提供该多菌种制备苦荞酵素的方法。
本发明的一种利用多菌种发酵的苦荞酵素,按重量份计,包括以下原料:
苦荞粉0.4-0.6份、红糖0.2-0.4份、大麦芽 0.6-1.5份、发酵菌;
所述的发酵菌由酵母菌、乳酸菌和乙酸菌组成。
上述的一种利用多菌种发酵的苦荞酵素,其中所述的乳酸菌为副干酪乳杆菌FBKL1.3028已于2020年5月29日保藏在中国典型培养物保藏中心(地址:中国武汉武汉大学),保藏号:CCTCC NO: M2020156,名称为:副干酪乳杆菌FBKL1.3028(Lactobacillusparacasei FBKL1.3028);酵母菌为马克斯克鲁维酵母FBKL2.3026于2021年1月10日保藏在中国典型培养物保藏中心(地址:中国武汉武汉大学),保藏号:CCTCC NO: M2021045,名称为:马克斯克鲁维酵母FBKL2.3026(Kluyveromyces marxianus FBKL2.3026)。
本发明的一种利用多菌种制备苦荞酵素的方法,包括以下步骤:
(1)麦芽汁制备:取0.6-1.5份大麦芽,粉碎后加入45℃ 6份水中,搅拌均匀,保持10min,升温到52℃保持10min、64℃保持60min、72℃保持20min、78℃保持10min,过滤,得麦芽汁,糖度6-14Brix;
(2)菌种活化:将酵母菌、副干酪乳杆菌和乙酸菌分别接种到麦芽汁琼脂培养基,30℃倒置培养2d;
(3)种子液制备:0.3份麦芽汁于500mL锥形瓶中,用封口膜密封,115℃灭菌20min,冷却至室温后于无菌操作台分别接入活化后的酵母菌、副干酪乳杆菌和乙酸菌,30℃150rpm/min摇床培养48h;
(4)糖化提取液制备:取0.4-0.6份苦荞粉,加入5份麦芽汁和0.2-0.4份红糖,微沸90min,搅拌旋沉,静置20min,利用换热板对提取液进行降温到室温,加入到已经消毒的6L发酵罐中,通除菌纯氧10min,糖化提取液糖度为12-20Brix;
(5)接种发酵:按照1 %接种量接种酵母种子液,25℃发酵2d,糖度降为8-16Brix,按照0.1%接种量接入乳酸菌和乙酸菌,继续发酵5d,降温到2℃保持7d;
(6)罐装:清洗330mL易拉罐,罐装发酵液,巴氏杀菌,用冷水淋浴快速冷却,即得。
上述的一种利用多菌种制备苦荞酵素的方法,其中步骤(1)所述的大麦芽利用对辊式粉碎机粉碎,粒度比为粗粒:中粒:细粒=3:3:4。
上述的一种利用多菌种制备苦荞酵素的方法,其中步骤(2)所述的麦芽汁琼脂培养基由麦芽汁中加18g/L琼脂,115℃灭菌20min制得。
上述的一种利用多菌种制备苦荞酵素的方法,其中步骤(4)所述的苦荞粉由果粒饱满,无腐烂、霉变的苦荞用石磨粉碎机磨成粉,过40目筛制得。
本发明与现有技术相比,具有明显的有益效果,从以上技术方案可知:本发明以大麦、红糖、苦荞为主要原料,红糖主要是提供微生物生长的碳源,以及丰富酵素的口感;麦芽汁主要是提供微生物生长的碳源和氮源,并丰富苦荞酵素麦芽香,酵母主要是提供酵素的杀口感,乳酸菌和乙酸菌为酵素提供乳酸和乙酸等有机酸,并丰富酵素的风味。本发明利用酵母、乳酸菌和乙酸菌进行多菌种发酵,缩短了酵素发酵周期,酵素香味浓郁、酸甜适中、风味突出、杀口感丰富、操作工艺简单、产品质量好、性能稳定、不添加任何添加剂,适合规模化工业生产作为一种苦荞酵素饮品具有很好的市场发展前景。
具体实施方式
实施例1
一种利用多菌种制备苦荞酵素的方法,包括以下步骤:
(1)麦芽汁制备:称取0.6kg大麦芽,利用对辊式粉碎机粉碎(粗粒:中粒:细粒=3:3:4),加入45℃ 6L水中,搅拌均匀,保持10min,升温到52℃保持10min、64℃保持60min、72℃保持20min、78℃保持10min,过滤,得麦芽汁,糖度6Brix;;
(2)菌种活化:将酵母菌、副干酪乳杆菌和乙酸菌分别接种到麦芽汁琼脂培养基(麦芽汁中加18g/L琼脂,115℃灭菌20min),30℃倒置培养2d;
(3)种子液制备:300mL麦芽汁于500mL锥形瓶中,用封口膜密封,115℃灭菌20min,冷却至室温后于无菌操作台分别接入活化后的酵母菌、副干酪乳杆菌和乙酸菌,30℃150rpm/min摇床培养48h;
(4)糖化提取液制备:取0.4kg苦荞粉(果粒饱满,无腐烂、霉变的苦荞用石磨粉碎机磨成粉,过40目筛制得),加入5L麦芽汁和0.4kg红糖,微沸90min,搅拌旋沉,静置20min,利用换热板对提取液进行降温到室温,加入到已经消毒的6L玻璃发酵罐中,通除菌纯氧10min,糖化提取液糖度为12Brix;
(5)接种发酵:按照1 %接种量接种酵母种子液,25℃发酵2d,糖度降为12Brix,按照0.1%接种量接入乳酸菌和乙酸菌,继续发酵5d,降温到2℃保持7d;
(6)罐装:清洗330mL易拉罐,罐装发酵液,巴氏杀菌,用冷水淋浴快速冷却,即得。
实施例2
一种利用多菌种制备苦荞酵素的方法,包括以下步骤:
(1)麦芽汁制备:称取1.2份大麦芽,利用对辊式粉碎机粉碎(粗粒:中粒:细粒=3:3:4),加入45℃ 6L水中,搅拌均匀,保持10min,升温到52℃保持10min、64℃保持60min、72℃保持20min、78℃保持10min,过滤,得麦芽汁, 糖度12Brix;
(2)菌种活化:将酵母菌、副干酪乳杆菌和乙酸菌分别接种到麦芽汁琼脂培养基(麦芽汁中加18g/L琼脂,115℃灭菌20min),30℃倒置培养2d;
(3)种子液制备:300mL麦芽汁于500mL锥形瓶中,用封口膜密封,115℃灭菌20min,冷却至室温后于无菌操作台分别接入活化后的酵母菌、副干酪乳杆菌和乙酸菌,30℃150rpm/min摇床培养48h;
(4)糖化提取液制备:取0.5kg苦荞粉(果粒饱满,无腐烂、霉变的苦荞用石磨粉碎机磨成粉,过40目筛制得),加入5L麦芽汁和0.3kg红糖,微沸90min,搅拌旋沉,静置20min,利用换热板对提取液进行降温到室温,加入到已经消毒的6L玻璃发酵罐中,通除菌纯氧10min,糖化提取液糖度为18Brix;
(5)接种发酵:按照1 %接种量接种酵母种子液,25℃发酵2d,糖度降为14Brix,按照0.1%接种量接入乳酸菌和乙酸菌,继续发酵5d,降温到2℃保持7d;
(6)罐装:清洗330mL易拉罐,罐装发酵液,巴氏杀菌,用冷水淋浴快速冷却,即得。
实施例3
一种利用多菌种制备苦荞酵素的方法,包括以下步骤:
(1)麦芽汁制备:称取1.5kg大麦芽,利用对辊式粉碎机粉碎(粗粒:中粒:细粒=3:3:4),加入45℃ 6L水中,搅拌均匀,保持10min,升温到52℃保持10min、64℃保持60min、72℃保持20min、78℃保持10min,过滤,得麦芽汁;
(2)菌种活化:将酵母菌、副干酪乳杆菌和乙酸菌分别接种到麦芽汁琼脂培养基(麦芽汁中加18g/L琼脂,115℃灭菌20min),30℃倒置培养2d;
(3)种子液制备:300ml麦芽汁于500mL锥形瓶中,用封口膜密封,115℃灭菌20min,冷却至室温后于无菌操作台分别接入活化后的酵母菌、副干酪乳杆菌和乙酸菌,30℃150rpm/min摇床培养48h;
(4)糖化提取液制备:取0.6kg苦荞粉(果粒饱满,无腐烂、霉变的苦荞用石磨粉碎机磨成粉,过40目筛制得),加入5L麦芽汁和0.2kg红糖,微沸90min,搅拌旋沉,静置20min,利用换热板对提取液进行降温到室温,加入到已经消毒的6L玻璃发酵罐中,通除菌纯氧10min,糖化提取液糖度为20Brix;
(5)接种发酵:按照1 %接种量接种酵母种子液,25℃发酵2d,糖度降为16Brix,按照0.1%接种量接入乳酸菌和乙酸菌,继续发酵5d,降温到2℃保持7d;
(6)罐装:清洗330mL易拉罐,罐装发酵液,巴氏杀菌,用冷水淋浴快速冷却,即得。
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,任何未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (6)
1.一种利用多菌种发酵的苦荞酵素,按重量份计,包括以下原料:
苦荞粉0.4-0.6份、红糖0.2-0.4份、大麦芽 0.6-1.5份、发酵菌;
所述的发酵菌由酵母菌、乳酸菌和乙酸菌组成。
2.如权利要求1所述的一种利用多菌种发酵的苦荞酵素,其中所述的乳酸菌为副干酪乳杆菌FBKL1.3028已于2020年5月29日保藏在中国典型培养物保藏中心(地址:中国武汉武汉大学),保藏号:CCTCC NO: M2020156,名称为:副干酪乳杆菌FBKL1.3028(Lactobacillusparacasei FBKL1.3028);酵母菌为马克斯克鲁维酵母FBKL2.3026于2021年1月10日保藏在中国典型培养物保藏中心(地址:中国武汉武汉大学),保藏号:CCTCC NO: M2021045,名称为:马克斯克鲁维酵母FBKL2.3026(Kluyveromyces marxianus FBKL2.3026)。
3.一种利用多菌种制备苦荞酵素的方法,包括以下步骤:
(1)麦芽汁制备:取0.6-1.5份大麦芽,粉碎后加入45℃ 6份水中,搅拌均匀,保持10min,升温到52℃保持10min、64℃保持60min、72℃保持20min、78℃保持10min,过滤,得麦芽汁,糖度6-14Brix;
(2)菌种活化:将酵母菌、副干酪乳杆菌和乙酸菌分别接种到麦芽汁琼脂培养基,30℃倒置培养2d;
(3)种子液制备:0.3份麦芽汁于500mL锥形瓶中,用封口膜密封,115℃灭菌20min,冷却至室温后于无菌操作台分别接入活化后的酵母菌、副干酪乳杆菌和乙酸菌,30℃150rpm/min摇床培养48h;
(4)糖化提取液制备:取0.4-0.6份苦荞粉,加入5份麦芽汁和0.2-0.4份红糖,微沸90min,搅拌旋沉,静置20min,利用换热板对提取液进行降温到室温,加入到已经消毒的6L发酵罐中,通除菌纯氧10min,糖化提取液糖度为12-20Brix;
(5)接种发酵:按照1 %接种量接种酵母种子液,25℃发酵2d,糖度降为8-16Brix,按照0.1%接种量接入乳酸菌和乙酸菌,继续发酵5d,降温到2℃保持7d;
(6)罐装:清洗330mL易拉罐,罐装发酵液,巴氏杀菌,用冷水淋浴快速冷却,即得。
4.如权利要求3所述的一种利用多菌种制备苦荞酵素的方法,其中步骤(1)所述的大麦芽利用对辊式粉碎机粉碎,粒度比为粗粒:中粒:细粒=3:3:4。
5.如权利要求3所述的一种利用多菌种制备苦荞酵素的方法,其中步骤(2)所述的麦芽汁琼脂培养基由麦芽汁中加18g/L琼脂,115℃灭菌20min制得。
6.如权利要求3所述的一种利用多菌种制备苦荞酵素的方法,其中步骤(4)所述的苦荞粉由果粒饱满,无腐烂、霉变的苦荞用石磨粉碎机磨成粉,过40目筛制得。
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