CN113662115A - 一种蔓越莓综合酵素果饮的制备方法 - Google Patents
一种蔓越莓综合酵素果饮的制备方法 Download PDFInfo
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Abstract
本发明涉及保健饮品领域,尤其涉及一种蔓越莓综合酵素果饮的制备方法。结合蔓越莓和综合水果酵素的特性,特别添加益生元、水果浓缩汁等,获得了一款色泽呈明亮红色,口感微酸微涩的蔓越莓综合酵素果饮,其中,综合水果酵素,安徽新天生物科技有限公司生产,以菠萝、番木瓜、梨、苹果、葡萄、猕猴桃、柠檬、火龙果、百香果、桑葚等为原料,添加酵母菌、醋酸菌、乳酸菌等微生物发酵,添加益生元后制得。本发明提供的蔓越莓综合酵素果饮便于服用、口感好且营养丰富,具有抗氧化和减缓衰老,增进胃肠蠕动,润肠通便,清理体内毒素,增强免疫力等作用,该发明拓宽了蔓越莓、综合水果酵素等在保健饮品领域中的应用。同时,本发明的蔓越莓综合酵素果饮制备工艺简单,适于规模化生产,具有较好的经济效益和社会效益。
Description
技术领域
本发明涉及保健饮品领域,尤其涉及一种蔓越莓综合酵素果饮的制备方法。
背景技术
蔓越莓,又称蔓越橘、小红莓,长约2-5cm,是一种表皮鲜红、生长在矮藤上的卵圆形浆果,其名称来源于“鹤莓”,因蔓越莓的花朵像鹤的头和嘴而得名。蔓越莓具有重酸微甜的口感,有助于抑制多种致病细菌生长和繁殖,预防和控制妇女泌尿道感染以及抑制幽门螺旋杆菌感染;帮助保持膀胱壁的完整性并维持尿道正常的pH值,因其具有高水分、低热量、高纤维、良好的保健作用等特点而备受人们青睐。
综合水果酵素是以新鲜水果为原料,添加酵母菌、醋酸菌、乳酸菌等发酵菌株进行发酵所产生的含有丰富的营养成分的饮品。通过发酵,水果中的组织受到微生物酶的作用而崩解,水果中的功能性成分得以充分释放出来并发生小分子化而变得容易为人体吸收,经过发酵转化可进一步增加其功效,降低其副作用或产生具有抗癌、降血脂、抗氧化、提高机体免疫功能的物质。
低聚木糖是一种常见的益生元,它可以选择性地促进肠道双歧杆菌的增殖活性,双歧因子功能是其它聚合糖类的10-20倍。低聚木糖具有减少体内有害细菌酶的产生;抑制病原菌和腹泻;防止便秘;增强免疫力等功效,广泛应用于医药保健品,乳品饮料,食品等行业中,具有较好的保健功能。
发明内容
发明的目的:为了提供效果更好的一种蔓越莓综合酵素果饮的制备方法,具体目的见具体实施部分的多个实质技术效果。
为了达到如上目的,本发明采取如下技术方案:
一种蔓越莓综合酵素果饮的制备方法,其特征在于,包括以下步骤:
(1)配料:一种蔓越莓综合酵素果饮由以下重量份数为:蔓越莓粉:1.0-5.0份;综合水果酵素:1.0-5.0份;低聚木糖:1.0-5.0份;蓝莓浓缩汁:1.0-5.0份;苹果汁:1.0-3.0份;山楂粉:0.5-2.0份;聚葡萄糖:1.0-2.0份;胶原蛋白:0.1-1.5份;火麻仁:0.5-1.5份;果胶:0.05-1.0份;总蒽醌≥4%的决明子提取物:0.1-0.5份;柠檬酸:0.05-0.30份;山梨酸钾:0.01-0.04份;三氯蔗糖:0.005-0.020份;蔓越莓香精:0.05-0.10份;按照上述配料质量份数分开称量固体和液体原辅料,并将固体原辅料混匀后备用;
(2)调配:将(1)中配料中的原辅料溶于重量份的65-90份水中,搅拌混合均匀,使原辅料完全溶解在水中,形成均一的溶液A;
(3)过滤:利用布袋过滤机将溶液A过滤以除去溶液中的不溶性固体,过滤目数范围为80-200目,过滤结束,弃滤渣,得滤液B,即为蔓越莓综合酵素果饮。
本发明进一步技术方案在于,还包含如下步骤,
(4)灌装:按照灌装要求,将滤液B进行定量灌装,并封口;
(5)灭菌:将灌装封口后的蔓越莓综合酵素果饮进行灭菌,灭菌温度为105℃,灭菌时间为20min;
(6)成品:灭菌结束,即为蔓越莓综合酵素果饮,按照产品包装规格进行包装即得成品。
采用如上技术方案的本发明,相对于现有技术有如下有益效果:结合蔓越莓和水果酵素的特性,特别添加益生元、水果浓缩汁等,获得了一款色泽呈明亮红色,口感微酸微涩的蔓越莓综合酵素果饮,其中,综合水果酵素为安徽新天生物科技有限公司生产。本发明提供的蔓越莓蔓越莓综合酵素果饮便于服用、口感好且营养丰富,具有抗氧化和减缓衰老,增进胃肠蠕动,润肠通便,清理体内毒素,增强免疫力等作用,该发明拓宽了蔓越莓、水果酵素等在保健饮品领域中的应用。同时,本发明的蔓越莓综合酵素果饮制备工艺简单,适于规模化生产,具有较好的经济效益和社会效益。
具体实施方式
本发明属于保健饮品领域,具体涉及一种蔓越莓综合酵素果饮的制备方法,结合蔓越莓和综合水果酵素的特性,特别添加益生元、水果浓缩汁等,获得了一款色泽呈明亮红色,口感微酸微涩的蔓越莓综合酵素果饮,其中,综合水果酵素为安徽新天生物科技有限公司生产。本发明提供的蔓越莓蔓越莓综合酵素果饮便于服用、口感好且营养丰富,具有抗氧化和减缓衰老,增进胃肠蠕动,润肠通便,清理体内毒素,增强免疫力等作用,该发明拓宽了蔓越莓、水果酵素等在保健饮品领域中的应用。同时,本发明的蔓越莓综合酵素果饮制备工艺简单,适于规模化生产,具有较好的经济效益和社会效益。
一种蔓越莓综合酵素果饮的制备方法,包括以下步骤:
本发明一种蔓越莓综合酵素果饮的制备工艺流程是:
(1)配料:一种蔓越莓综合酵素果饮由以下质量份数为:蔓越莓粉:1.0-5.0份,综合水果酵素:1.0-5.0份,低聚木糖:1.0-5.0份,蓝莓浓缩汁:1.0-5.0份,苹果汁:1.0-3.0份,山楂粉:0.5-2.0份,聚葡萄糖:1.0-2.0份,胶原蛋白:0.1-1.5份,火麻仁:0.5-1.5份,果胶:0.05-1.0份,总蒽醌≥4%的决明子提取物:0.1-0.5份,柠檬酸:0.05-0.30份,山梨酸钾:0.01-0.04份,三氯蔗糖:0.005-0.020份,蔓越莓香精:0.05-0.10份,按照上述配料质量份数分开称量固体和液体原辅料,并将固体原辅料混匀后备用;
(2)调配:将(1)中配料中的原辅料溶于65-90份水中,搅拌混合均匀,使原辅料完全溶解在水中,形成均一的溶液A;
(3)过滤:利用布袋过滤机将溶液A过滤以除去溶液中的不溶性固体,过滤目数范围为80-200目,过滤结束,弃滤渣,得滤液B,即为蔓越莓综合酵素果饮;
(4)灌装:按照灌装要求,将滤液B进行定量灌装,并封口;
(5)灭菌:将灌装封口后的蔓越莓综合酵素果饮进行灭菌,灭菌温度为105℃,灭菌时间为20min;
(6)成品:灭菌结束,即为蔓越莓综合酵素果饮,按照产品包装规格进行包装即得成品;
蔓越莓综合酵素果饮成品理化性质检测结果:
感官指标:色泽均匀,呈明亮淡红色液体,富含蔓越莓和果饮特有的香气,口感微酸微涩,风味独特,无悬浮,无沉淀的均一液体;
理化指标:pH值为:2.0-3.5;可溶性固形物:≥12.00%;总酸度(以柠檬酸计):≥1.68mg/ml;总蒽醌:≥15mg/100g果饮;
微生物指标:符合GB7101-2015国家标准,菌落总数≤100CFU/ml,大肠菌群<10CFU/ml,致病菌:未检出。
一种综合水果酵素及其制备方法。本发明以菠萝、番木瓜、梨、苹果、葡萄、猕猴桃、柠檬、火龙果、百香果、桑葚等为原料,通过控制混合菌种发酵条件,在保证发酵产品良好风味的同时,开发出一种营养成分高,能够促进人体新陈代谢的功能,酶活性较高的一款酵素新产品。
一种综合水果酵素及其制备方法,包括以下步骤:
步骤一:液体菌种的制备:依据微生物常规操作方法制取酵母菌,醋化醋杆菌、嗜酸乳杆菌、嗜热链球菌、植物乳杆菌、干酪乳杆菌和德氏乳杆菌保加利亚亚种的液体菌液,酵母菌,醋化醋杆菌、嗜酸乳杆菌、嗜热链球菌、植物乳杆菌、干酪乳杆菌和德氏乳杆菌保加利亚亚种均为我公司保藏菌种。
步骤二:原料预处理:按照国家GB2761,GB2762,GB2763标准采购菠萝、番木瓜、梨、苹果、葡萄、猕猴桃、柠檬、火龙果、百香果、桑葚等新鲜水果原料,菠萝去头去尾,其它水果去除外包装后,按照碱水、清水、酸水、纯化水的顺序将水果彻底清洗干净,每个清洁工序清洗1.2min-3.0min,洁净通风的环境中利用风干机将水果表面的水渍吹干,得原料A;
利用锤式破碎输送机将原料A进行破碎,破碎后的水果混合果浆B(混合果浆中水果配比:菠萝60-80份,番木瓜8-12份,梨3-7份,苹果2-5份,猕猴桃2-5份,火龙果3-6份、葡萄1-3份、桑葚1-3份、百香果1-2份、柠檬1-2份)输送至到清洁消毒后的发酵罐中,同时按照1份赤砂糖,20-30份混合果浆B配比将赤砂糖加入到发酵罐中,进行搅拌,搅拌时间为10min-60min,直至形成均一的浆状料液C(其pH控制在3.5-6.5之间,糖度控制在16%-25%之间);
步骤三:接种:将制备的醋化醋杆菌(菌数为1~5×105CFU/ml)、酵母菌(菌数为106~108CFU/ml)、嗜酸乳杆菌(菌数为1~5×105CFU/ml)、嗜热链球菌(菌数为1~5×105CFU/ml)、植物乳杆菌(菌数为1~5×105CFU/ml)、干酪乳杆菌(菌数为1~5×105CFU/m1)和德氏乳杆菌保加利亚亚种(菌数为1~5×105CFU/ml)种子培养基按照0.5∶1.0∶1.0∶1.0∶1.0∶1.0的比例混合均匀得到混合菌液,将混合菌液接种到发酵罐中,接种量为0.1-1.0%。
步骤四:初发酵:接种后发酵液维持温度在25-35℃,并维持恒温环境发酵。每8h搅拌一次,每次搅拌60min,搅拌结束后,取样,检测其pH,可溶性固形物,糖度等,糖度检测值在5-10%,pH在3.0~5.5之间时即可停止搅拌,开始静置发酵1~3个月,每天取样检测,至其理化性质基本维持稳定,结束初发酵,得初发酵液D;
步骤五:后熟发酵:将得到的初发酵液D利用双道打浆机进行初发酵液两道过滤将固体滤渣去除,得到初发酵液滤液E,并将E输送至后熟发酵罐中,其中双道打浆机第一道滤网规格为20-30目圆孔滤网,第二道滤网规格为60-100目圆孔滤网;
按照100份初发酵液E,50-80份赤砂糖,20-50份低聚异麦芽糖,5-15份麦芽糖醇,0-2份青梅汁,0-2份山楂汁的配比将初发酵液和原辅料混合后,搅拌均匀,得到均一的后熟料液F,其中,后熟料液F的pH在2.8-3.5之间,可溶性固形物在45-60%之间;
将后熟配料液F置于20-35℃洁净环境中进行后熟发酵,发酵时间3个月-2年,每半月检测监控其pH,可溶性固形物,糖度,口感等,后熟发酵结束,即得到后熟后的综合水果酵素(pH在2.6-4.0,可溶性固形物在≥50%,总酸含量1.0-5.0g/100g酵素原液(以乳酸计))。
步骤六:将后熟得到的综合水果酵素进行过滤(60-80目滤网过滤去除酵素中的不溶固形物)后,定量灌装,即得到综合水果酵素。
综合水果酵素生产过程中易出现的问题及原因
综合水果酵素的感官评价
将样品置于清洁、干燥、透明的玻璃杯中,用目测检查组织状态、色泽;闻产品特有的气味;品尝滋味及口感,感官品评人员根据评分标准进行感官评价并作出评分,评分标准如下。
最后,根据每个评价人员的评分结果计算平均值。个别评分误差超过平均值10分以上的数据应舍弃,舍弃后重新计算平均值。
经过评价,当各组分配比如下:菠萝70份;番木瓜10份;梨5份;苹果3份;猕猴桃3份;火龙果3份;葡萄2份;桑葚2份;百香果1份;柠檬1份;赤砂糖60份;低聚异麦芽糖40份;麦芽糖醇10份;青梅汁1份;山楂汁1份;菌种接种量0.55份,综合水果酵素的感官评价得分相对最高,为89.77分,为综合水果酵素最佳工艺配方。
按照上述最佳工艺配方生产综合水果酵素,进行理化性质及功能性成分检测,检测结果如下:
本发明以蔓越莓、综合水果酵素、浓缩果汁等为原料开发出一款新型综合果饮及其生产工艺,该制备方法所制得的蔓越莓综合酵素果饮,色泽均匀,富含蔓越莓和果饮特有的香气,口感微酸微涩,风味独特,具有优良的风味,且产品符合国家卫生标准。本发明的蔓越莓综合酵素果饮饮用方便,口感较好,有较高的营养保健价值,具有抗氧化和减缓衰老,增进胃肠蠕动,润肠通便,清理体内毒素,增强免疫力等作用,既符合追求高品质生活的需求,也为人体的养生保健提供了一种新的发展方向。
蔓越莓综合酵素果饮生产中易出现的问题及原因
蔓越莓综合酵素果饮的感官评价
将样品置于清洁、干燥、透明的玻璃杯中,用目测检查组织状态、色泽;闻产品特有的气味;品尝滋味及口感,感官品评人员根据评分标准进行感官评价并作出评分,评分标准如下。
最后,根据每个评价人员的评分结果计算平均值。个别评分误差超过平均值10分以上的数据应舍弃,舍弃后重新计算平均值。
经过评价,当各组分配比如下:蔓越莓粉:2.0份;综合水果酵素:3.0份;低聚木糖:3.0份;蓝莓浓缩汁:3.0份;苹果汁:2.0份;山楂粉:1.0份;聚葡萄糖:2.0份;胶原蛋白:0.5份;火麻仁:1.0份;果胶:0.5份;决明子提取物(总蒽醌≥4%):0.3份;柠檬酸:0.15份;山梨酸钾:0.02份;三氯蔗糖:0.0065份;蔓越莓香精:0.01份,余量为水,蔓越莓综合酵素果饮的感官评价得分相对最高,为92.25分,为蔓越莓综合酵素果饮最佳配方。
以上显示和描述了本发明的基本原理、主要特征和本发明的优点。本领域的技术人员应该了解本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的范围内。
Claims (2)
1.一种蔓越莓综合酵素果饮的制备方法,其特征在于,包括以下步骤:
(1)配料:一种蔓越莓综合酵素果饮由以下重量份数为:蔓越莓粉:1.0-5.0份;综合水果酵素:1.0-5.0份;低聚木糖:1.0-5.0份;蓝莓浓缩汁:1.0-5.0份;苹果汁:1.0-3.0份;山楂粉:0.5-2.0份;聚葡萄糖:1.0-2.0份;胶原蛋白:0.1-1.5份;火麻仁:0.5-1.5份;果胶:0.05-1.0份;总蒽醌≥4%的决明子提取物:0.1-0.5份;柠檬酸:0.05-0.30份;山梨酸钾:0.01-0.04份;三氯蔗糖:0.005-0.020份;蔓越莓香精:0.05-0.10份;按照上述配料质量份数分开称量固体和液体原辅料,并将固体原辅料混匀后备用;
(2)调配:将(1)中配料中的原辅料溶于重量份的65-90份水中,搅拌混合均匀,使原辅料完全溶解在水中,形成均一的溶液A;
(3)过滤:利用布袋过滤机将溶液A过滤以除去溶液中的不溶性固体,过滤目数范围为80-200目,过滤结束,弃滤渣,得滤液B,即为蔓越莓综合酵素果饮。
2.如权利要求1所述的一种蔓越莓综合酵素果饮的制备方法,其特征在于,还包含如下步骤,
(4)灌装:按照灌装要求,将滤液B进行定量灌装,并封口;
(5)灭菌:将灌装封口后的蔓越莓综合酵素果饮进行灭菌,灭菌温度为105℃,灭菌时间为20min;
(6)成品:灭菌结束,即为蔓越莓综合酵素果饮,按照产品包装规格进行包装即得成品。
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