CN114052153A - 一种多功能发酵饮料及其制备方法 - Google Patents
一种多功能发酵饮料及其制备方法 Download PDFInfo
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- CN114052153A CN114052153A CN202111353249.7A CN202111353249A CN114052153A CN 114052153 A CN114052153 A CN 114052153A CN 202111353249 A CN202111353249 A CN 202111353249A CN 114052153 A CN114052153 A CN 114052153A
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- fermented beverage
- juice
- roxburgh rose
- medlar
- multifunctional
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Abstract
本发明提供了一种多功能发酵饮料,其特征在于,由刺梨汁和枸杞汁按照体积比1:1‑3:1进行复配,经酵母菌发酵制得;多功能发酵饮料的制备方法,包括原料处理、制备发酵种子液、发酵处理、调配处理、均质脱气,杀菌、灌装。本发明的多功能发酵饮料以刺梨和枸杞为原料,通过酵母菌发酵的方式,开发出一款具有降血糖、降尿酸、抗氧化功能的发酵饮料具有重要意义和价值。
Description
技术领域
本发明属于生物及食品加工技术领域,具体涉及一种具有降血糖、降尿酸、抗氧化功能的发酵饮料及制备方法。
背景技术
血糖通常是指血液中所含葡萄糖的量,糖尿病是一种由于胰岛素分泌缺陷或胰岛素作用障碍所致的以高血糖为特征的代谢性疾病。正常情况下,人体可以通过激素调节和神经调节的方式,使体内的血糖值保持动态稳定。但随着社会经济高质量发展,人们越来越容易获取含糖量较高的食物,不加克制地摄入已经造成糖尿病年轻化,使得糖尿病成为我国居民常见的慢性疾病之一。糖尿病可使用α-糖苷酶抑制剂、胰岛素增敏剂等西药和中药进行治疗,可以很好的抑制肠道吸收糖分,或增加人体内胰岛素的敏感性,或有效的刺激胰岛素的分泌,改善体内糖分代谢。
尿酸是人体嘌呤代谢的终产物,正常情况下可以又由机体自行代谢,但如果体内淤积尿酸过多,则会引起痛风。目前治疗高尿酸血症的方法主要是在急性发作期使用秋水仙碱或非甾体抗炎药消炎,稍缓解后使用别嘌呤等药物降低尿酸含量,严重者只能采取手术治疗。
抗氧化指任何物质可以以低浓度有效抑制自由基氧化的过程,人体在代谢过程中会不可避免的产生自由基,这些自由基氧化后会加速人体细胞、组织的衰老。抑制自由基的氧化,可以有效缓解衰老进程,加快体能恢复,使机体更加健康。
现在随着大众预防疾病的意识提高,在日常生活中,消费者会倾向于选择功能性饮品作为平时补充及预防,这一领域十分值得开发与探索。
刺梨和枸杞是天然的植物资源,具有丰富的食用、药用价值,酵母菌在发酵过程中产生的独特风味物质使发酵液具有独特香气,发酵液中的多种营养成分可以促进肠道吸收食物中的营养。酵母菌还能增加胰岛素敏感性,调节血糖,改善糖尿病,预防并发症。
发明内容
本发明提供了一种使用酿酒酵母BCGQ2107发酵制备具有降血糖、降尿酸、抗氧化作用的多功能发酵饮料及其制备方法,为开发功能性饮料提供参考。
为实现上述目的,本文提供了一种刺梨、枸杞复合多功能发酵饮料,由刺梨汁和枸杞汁按照体积比1:1-3:1进行复配,经酵母菌发酵制得;所述酵母菌为酿酒酵母BCGQ2107。
生物材料BCGQ2107的分类命名为酿酒酵母Saccharomyces cerevisiae,保藏在中国普通微生物菌种保藏管理中心,保藏地址是北京市朝阳区北辰西路1号院3号,保藏日期为2021年8 月6日,保藏编号为:CGMCC 23129。
本发明还提供了多功能发酵饮料的制备方法,包括以下步骤:
(1)原料处理:将刺梨粉和水按照1:10的料液比混匀得到刺梨汁,再将刺梨汁和枸杞汁按照1:1-3:1的复配比混匀,得到刺梨枸杞复合汁原液,高温高压灭菌;
(2)制备发酵种子液:从YEPD斜面固体培养基挑取一环驯化的酵母菌接种到YEPD种子培养基中活化,培养种子液到达对数生长期OD600=0.6-0.8;
(3)发酵处理:将活化的种子液以3%-5%的接种量接入刺梨枸杞复合汁原液中,28℃恒温振荡培养48-60h,5000r/min,离心10min取上清即可得到刺梨枸杞复合汁发酵液;
(4)调配处理:将步骤(3)得到的刺梨枸杞复合汁发酵液稀释10倍,并添加异麦芽酮糖、甜菊糖、柠檬酸、抗性糊精、黄原胶和CMC。
(5)均质脱气,杀菌:将步骤(4)得到的刺梨枸杞复合汁发酵饮料进行均质脱气,并杀菌。
(6)灌装:将步骤(5)得到的刺梨枸杞复合汁发酵饮料进行无菌灌装。即得到本发明所述的刺梨枸杞复合汁发酵饮料。
进一步地,优选步骤(1)所述高温高压灭菌条件为:温度121℃,时间20Min,灭菌后冷却至40℃以下。
优选地,步骤(2)所述的酵母菌为酿酒酵母BCGQ2107。
优选地,步骤(5)中,均质脱气时的条件为:时间1min,压力20Mpa,温度65℃,快速加热至90℃,脱气后立即密封。
优选地,步骤(5)中,杀菌时采用超高温瞬时杀菌法:温度145℃,时间5s,杀菌后迅速冷却至40℃以下。
进一步地,本发明采用的YEPD培养基为1%Yeast Extract(酵母膏),2%Peptone(蛋白胨),2%Dextrose(glucose)(葡萄糖),若制固体培养基,需加入2%琼脂粉,高压121℃灭菌20min,晾凉至室温后使用。
进一步地,本发明采用体外降血糖法检测刺梨枸杞复合汁发酵饮料在体外的降血糖活性,所述发酵饮料在体外降血糖活性检测中表现出明显的降血糖活性,可用于降血糖功能的应用。
进一步地,本发明采用体外降尿酸法检测刺梨枸杞复合汁发酵饮料在体外的降尿酸活性,所述发酵饮料在体外降尿酸活性检测中表现出一定的降尿酸活性,可用于降尿酸功能的应用。
进一步地,本发明采用体外清除自由基法检测刺梨枸杞复合汁发酵饮料在体外的抗氧化活性,所述发酵饮料在体外抗氧化能力检测中表现出明显的抗氧化能力,可用于提高抗氧化功能上的应用。
本文以刺梨和枸杞为原料,刺梨和枸杞是天然的植物资源,具有丰富的食用、药用价值具有多重营养价值和降血糖、降尿酸、抗氧化功能。同时还具有预防动脉粥样硬化、降胆固醇、降血脂等多重功效。
利用酿酒酵母BCGQ2107进行复合发酵,不仅可以在发酵过程中产生的独特风味物质使发酵液具有独特香气,发酵液中的多种营养成分可以促进肠道吸收食物中的营养,酵母菌还能增加胰岛素敏感性,调节血糖,改善糖尿病,预防并发症,最大限度保存刺梨和枸杞中的有效成分,充分发挥刺梨和枸杞的营养功效,满足大众对兼具独特风味和营养价值以及养生保健的功能性饮料的需求,而且,本申请的酿酒酵母BCGQ2107可以显著地提高刺梨和枸杞的降血糖、降尿酸、抗氧化功能,与现有的酵母菌发酵效果相比具有突出的功效。
因此,以刺梨和枸杞为原料,通过酵母菌发酵的方式,开发出一款具有降血糖、降尿酸、抗氧化功能的发酵饮料具有重要意义和价值。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案,下面将对实施例中所需要使用的附图作简单地介绍。
图1为阳性对照组阿卡波糖溶液对α-淀粉酶的抑制率图;
图2为尿酸标品浓度与峰面积值线性关系图;
图3为阳性对照组别嘌呤醇对黄嘌呤氧化酶的抑制率图。
具体实施方式
以下结合实施例,对本发明的具体实施方式进行更加详细的说明,以便更好地阐述本方面的方案及其各方面的优点。应当指出,以下描述的具体实施方式和实施例的目的仅说明,并不是对本发明的限制。
实施例1本发明中按照以下检测方法考察功效。
1.体外检测降血糖活性的检测方法如下:
试剂配置方法
α-淀粉酶溶液:取10mgα-淀粉酶(猪胰腺),用超纯水定容到10mL,4℃保存备用。
可溶性淀粉溶液:取1g可溶性淀粉,加入80mL超纯水煮沸溶解,冷却后,用超纯水定容至100mL,4℃保存备用。
DNS溶液:取2.1g的NaOH,加入50mL超纯水,在45℃水浴加热,依次加入18.2g的酒石酸钾钠,0.63g的DNS,0.5g的苯酚,0.5g的亚硫酸钠,不断搅拌,直到溶液澄清透明,冷却至室温,用超纯水定容至100mL,储存在棕色瓶中,避光保存,室温下存放7天后使用,有效期6个月。
PBS溶液:取NaCl 80g,KCl 2g,Na2HPO4·12H2O 15.4g,KH2PO4 2g,加水900mL 左右,用HCl/NaOH调pH至7.4,用超纯水定容至1000ml,室温保存。
(2)样品处理
在试管中依次加入样品0.3mL,α-淀粉酶溶液0.3mL,混匀后在37℃下预热5min;加入已在37℃水浴中预热的可溶性淀粉溶液0.3mL,混匀后反应15min;立即加入DNS 0.5mL显色并终止反应,置于沸水中煮沸5min,随后冷却至室温,加入PBS溶液4mL。用PBS 溶液代替样品做空白实验,用阿卡波糖溶液代替样品做阳性对照实验。测定样液在540nm 处的吸光度值,按公式计算样品对α-淀粉酶的抑制率。每个样品做3次平行试验,取其平均值.
式中
A样品:样品的吸光度值
A阴性:在相同条件下以等体积PBS替代样品测得的吸光度值
2.体外检测降尿酸活性的检测方法如下:
(1)标准曲线的绘制
准确尿酸标准品0.01g,用超纯水定容至10mL,配置成尿酸标准溶液,浓度为1mg/mL。取尿酸标准溶液适量,用超纯水稀释为不同浓度,经0.22μm有机滤膜过滤后进行高相液相检测,进样量为20μL,根据峰面积和对应尿酸浓度,绘制标准曲线(图2)。
(2)反应体系
在试管中依次加入稀释10倍的样品200μL,0.03U/mL黄嘌呤氧化酶溶液50μL,混匀后在37℃下温浴10min;加入0.42mM的黄嘌呤溶液400μL,再加入Tris-HCl缓冲液2800μL 启动反应,混匀后在37℃下温浴20min;加入1M HCl 150μL终止反应。用去离子水代替样品做空白实验,用别嘌呤醇代替样品做阳性对照实验。经0.22μm有机滤膜过滤反应液后进行高相液相检测,进样量为20μL。
(3)色谱条件
色谱柱:Shim pack C18柱(4.6×250mm,5μm);
流动相:95%15mmol/L的NH4H2PO4+5%色谱级甲醇(pH6.5),用0.45μm的微孔滤膜过滤,并超声脱气10min-15min;
检测波长:UV290nm;
流速:1mL/min;
采集时间:15min;
柱温:25℃。
通过峰面积在标准曲线上读取浓度。
(4)计算公式:
式中:
A0:空白组尿酸含量;
A1:样品组/阳性对照组尿酸含量。
3.DPPH自由基清除率的检测方法如下:
样品对DPPH自由基清除率的测定:
A1:样品2mL+DPPH工作液2mL,避光反应30min
A2:样品2mL+无水乙醇2mL,避光反应30min
A0:无水乙醇2mL+DPPH工作液2mL,避光反应30min
测定样液在517nm处的吸光度值,按公式计算样品对DPPH自由基的清除能力,每个样品做3次平行试验,取其平均值。
式中:
A1:样品与DPPH工作液混合液的吸光度
A2:样品与无水乙醇混合液的吸光度;
A0:无水乙醇与DPPH工作液混合液的吸光度。
4.OH-自由基清除率
样品对OH-自由基清除率的测定:
A1:1mL样品+1mL 6mmol/L FeSO4+1mL 6mmol/L水杨酸-乙醇+1mL 6mmol/L H2O2
A2:1mL样品+1mL 6mmol/L FeSO4+1mL 6mmol/L水杨酸-乙醇+1mL去离子水
A0:1mL去离子水+1mL 6mmol/L FeSO4+1mL 6mmol/L水杨酸-乙醇+1mL 6mmol/LH2O2
充分混合均匀,于37℃水浴反应30min,测定样液在510nm处的吸光度值,按公式计算样品对OH-自由基的清除能力,每个样品做3次平行试验,取其平均值。
式中:
A1:样品与各组分混合液的吸光度;
A2:以去离子水代替6mmol/L H2O2的混合液的吸光度;
A0:以去离子水代替样品的混合液的吸光度。
5.ABTS+自由基清除率的检测方法如下:
样品对ABTS+自由基清除率的测定:
A1:0.1mL样品+3.9mLABTS+储备液
A2:0.1mL样品+3.9mL无水乙醇
A0:0.1mL无水乙醇+3.9mLABTS+储备液
充分混合均匀,常温避光静置6min,测定样液在734nm处的吸光度值,按公式计算样品对ABTS+自由基的清除能力,每个样品做3次平行试验,取其平均值。
式中:
A1:样品清除ABTS+自由基测定的吸光度;
A2:以无水乙醇代替ABTS+测定的吸光度;
A0:以无水乙醇代替样品测定的吸光度。
以上各实施例,仅是本发明的较佳实施例,并非对本发明做任何形式上的限制,本领域的技术人员应当理解其依然可以对前述各实施例所记载的技术方案进行修改,若他人对以上实施例作任何简单修改、等同变化,均落入本发明的保护范围之内。
选取0、50、100、150、200μg/ml的阿卡波糖溶液,按照具体实施方式中体外检测降血糖活性的方法进行检测,将不同浓度阿卡波糖溶液对α-淀粉酶的抑制率结果绘制成图,可用于对比产品的降血糖能力。阳性对照组不同浓度阿卡波糖溶液的降血糖能力见图1。
选取1、2、3、4、5、10μg/ml的尿酸溶液,按照具体实施方式中体外检测降尿酸活性的方法进行检测,将不同浓度尿酸溶液对应的液相峰面积结果绘制成图。尿酸标品浓度与峰面积值线性关系图见图2。
选取0、20、40、60μg/ml的别嘌呤醇溶液,按照具体实施方式中体外检测降尿酸活性的方法进行检测,将不同浓度别嘌呤醇溶液对黄嘌呤氧化酶的抑制率结果绘制成图,可用于对比产品的降尿酸能力。阳性对照组不同浓度嘌呤醇溶液对黄嘌呤氧化酶的抑制率见图 3。
实施例2
刺梨粉和水按照1:10的料液比混匀得到刺梨汁,再将刺梨汁和枸杞汁按照1:1的复配比混匀灭菌;酿酒酵母BCGQ2107种子液培养至对数生长期OD600=0.6;酿酒酵母BCGQ2107 种子液接种量为3%;发酵温度为28℃,发酵时间为48h,转速为200r/m;发酵液稀释10 倍,异麦芽酮糖、甜菊糖、柠檬酸、抗性糊精、黄原胶和CMC的添加量分别为1%、0.005%、 0.1%、1%、0.05%、0.05%;均质脱气,杀菌,灌装。
按照上述配方制备的发酵汁饮料口感清爽,味道偏酸,体外降血糖活性可达到45%左右,降尿酸活性可达到25%左右,对DPPH自由基的清除率达到91%左右,对OH-自由基的清除率达到75%左右,对ABTS+自由基的清除率达到96%左右。
实施例2
刺梨粉和水按照1:10的料液比混匀得到刺梨汁,再将刺梨汁和枸杞汁按照2:1的复配比混匀灭菌;酿酒酵母BCGQ2107种子液培养至对数生长期OD600=0.7;酿酒酵母BCGQ2107 种子液接种量为4%;发酵温度为28℃,发酵时间为50h,转速为200r/m;发酵液稀释10 倍,异麦芽酮糖、甜菊糖、柠檬酸、抗性糊精、黄原胶和CMC的添加量分别为1.5%、0.01%、 0.05%、1.5%、0.06%、0.06%;均质脱气,杀菌,灌装。
按照上述配方制备的发酵汁饮料口感醇厚,酸甜适中,体外降血糖活性可达到53%左右,降尿酸活性可达到32%左右,对DPPH自由基的清除率达到95%左右,对OH-自由基的清除率达到76%左右,对ABTS+自由基的清除率达到97%左右。
实施例3
刺梨粉和水按照1:10的料液比混匀得到刺梨汁,再将刺梨汁和枸杞汁按照3:1的复配比混匀灭菌;酿酒酵母BCGQ2107种子液培养至对数生长期OD600=0.7;酿酒酵母BCGQ2107 种子液接种量为4%;发酵温度为28℃,发酵时间为54h,转速为200r/m;发酵液稀释10 倍,异麦芽酮糖、甜菊糖、柠檬酸、抗性糊精、黄原胶和CMC的添加量分别为1.5%、0.01%、 0.05%、1.5%、0.05%、0.05%;均质脱气,杀菌,灌装。
按照上述配方制备的发酵汁饮料口感柔滑,酸甜适中,体外降血糖活性可达到60%左右,降尿酸活性可达到37%左右,对DPPH自由基的清除率达到93%左右,对OH-自由基的清除率达到80%左右,对ABTS+自由基的清除率达到99%左右。
实施例4
按照实施例1的功效检测方法,平行进行酵母菌BYBC-GQ、BYBC-SC、酿酒酵母BCGQ2107、BYBC-PJ的对比实验,其中,BYBC-GQ为市售酵母菌,菌种保藏编号为CGMCC16558,BYBC-SC和BYBC-PJ为实验室分离的菌株,考察多酚含量、DPPH自由基清除率、OH-自由基清除率、ABTS+自由基清除率,评价说明抗氧化能力。记录检测结果如下表所示。
多糖含量和还原糖含量减少,α-淀粉酶抑制率增加,说明有脱糖和降糖的效果,对降血糖有促进作用。
黄嘌呤氧化酶抑制率上升,说明降尿酸能力提高。
DPPH自由基清除率、OH-自由基清除率、ABTS+自由基清除率上升,说明抗氧化能力提高。
其中,BYBC-GQ为市售酵母菌,该菌种保藏编号为CGMCC16558,BYBC-SC和 BYBC-PJ为实验室分离的酵母菌菌株,数据显示,本发明使用的酿酒酵母BCGQ2107在多糖、还原糖、DPPH自由基清除率、OH-自由基清除率、ABTS+自由基清除率、黄嘌呤氧化酶抑制率、α-淀粉酶抑制率数据均显著优于对比酵母菌。
Claims (9)
1.一种多功能发酵饮料,其特征在于,由刺梨汁和枸杞汁按照体积比1:1-3:1进行复配,经酵母菌发酵制得;所述酵母菌为酿酒酵母BCGQ2107,保藏在中国普通微生物菌种保藏管理中心,保藏地址是北京市朝阳区北辰西路1号院3号,保藏日期为2021年8月6日,保藏编号为:CGMCC 23129。
2.根据权利要求1所述的一种多功能发酵饮料的制备方法,其特征在于,包括以下步骤:
(1)原料处理:将刺梨粉和水按照1:10的料液比混匀得到刺梨汁,再将刺梨汁和枸杞汁按照1:1-3:1的复配比混匀,得到刺梨枸杞复合汁原液,高温高压灭菌;
(2)制备发酵种子液:将经斜面培养基驯化的酿酒酵母BCGQ2107接种到YEPD种子培养基中活化,培养种子液到达对数生长期OD600=0.6-0.8;
(3)发酵处理:将活化的种子液以3%-5%的接种量接入刺梨枸杞复合汁原液中,28℃恒温振荡培养48-60h,5000r/min,离心10min取上清即可得到刺梨枸杞复合汁发酵液;
(4)调配处理:将步骤(3)得到的刺梨、枸杞复合汁发酵液稀释10倍,并添加异麦芽酮糖、甜菊糖、柠檬酸、抗性糊精、黄原胶和CMC。
(5)均质脱气,杀菌:将步骤(4)得到的刺梨枸杞复合汁发酵饮料进行均质脱气,并杀菌。
(6)灌装:将步骤(5)得到的刺梨枸杞复合汁发酵饮料进行无菌灌装,即得到本发明所述的刺梨枸杞复合汁发酵饮料。
3.根据权利要求2所述的一种多功能发酵饮料的制备方法,其特征在于,步骤(1)所述高温高压灭菌条件为:温度121℃,时间20Min,灭菌后冷却至40℃以下。
4.根据权利要求2所述的一种多功能发酵饮料的制备方法,其特征在于,步骤(2)所述酿酒酵母BCGQ2107的斜面培养基为YEPD固体培养基,培养条件为28-30℃,24-48h。
5.根据权利要求2所述的一种多功能发酵饮料的制备方法,其特征在于,步骤(4)中,异麦芽酮糖、甜菊糖、柠檬酸、抗性糊精、黄原胶和CMC的添加量分别为1-1.5%、0.005-0.01%、0.05-0.1%、1-1.5%、0.05-0.06%、0.05-0.06%。
6.根据权利要求2所述的一种多功能发酵饮料的制备方法,其特征在于,步骤(5)中,均质脱气时的条件为:时间1min,压力20Mpa,温度65℃,快速加热至90℃,脱气后立即密封;步骤(5)中,杀菌时采用超高温瞬时杀菌法:温度145℃,时间5s,杀菌后迅速冷却至40℃以下。
7.一种如权利要求1所述的一种多功能发酵饮料以及如权利要求2-6任一项所述制备方法得到的多功能发酵饮料,在降血糖功能的用途。
8.一种如权利要求1所述的一种多功能发酵饮料以及如权利要求2-6任一项所述制备方法得到的多功能发酵饮料,在降尿酸功能的用途。
9.一种如权利要求1所述的一种多功能发酵饮料以及如权利要求2-6任一项所述制备方法得到的多功能发酵饮料,在提高抗氧化能力功能的用途。
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