CN102823655B - 一种金线莲植物蛋白乳酸饮品的制备方法 - Google Patents
一种金线莲植物蛋白乳酸饮品的制备方法 Download PDFInfo
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Abstract
本发明提供了一种金线莲植物蛋白乳酸饮品的制备方法,包括预处理金线莲、挑选大豆、浸泡大豆、制备豆浆、制备豆奶、发酵培养等步骤。本发明具有以下优点:(1)乳酸菌能利用人体不能直接吸收的低聚糖,发酵产生易被人体吸收的小分子物质,提高了人体对豆乳中碳水化合物的利用率,提高了营养价值;(2)植物蛋白乳酸饮品中的金线莲赋予了饮品保肝护肝的功能;(3)经发酵后的金线莲植物蛋白乳酸菌饮品中游离的异黄酮增加,具有延缓衰老的作用;(4)金线莲植物蛋白乳酸菌饮品具有调节血脂、降压的作用,并有保护血管内皮损伤、改善血管内皮功能的作用。本发明的植物蛋白乳酸菌饮品是一种兼具良好口感与保健价值的饮品。
Description
【技术领域】
本发明具体涉及一种金线莲植物蛋白乳酸饮品的制备方法。
【背景技术】
金线莲最早记载于《中国经济植物志》,学名金线兰,是我国民间珍稀药材,素有“药王”、“神草”、乌人参”等美称。闽台两省民间和中医药界用金线莲治疗腰膝痹痛、吐血、血淋、遗精、肾炎、膀胱炎、小儿惊风,妇女白带和糖尿病、高血压、毒蛇咬伤、血虚、肝火、心火、口干发热、小儿发育不良、肺病、腹痛、肝脾疾患等多种病症,均有很好疗效。近年来又被用于治疗高血压、糖尿病、肝炎及肿瘤等疑难杂症,其功效日益引起医药界的重视。
据药理研究金线莲具有:(1)保肝,金线莲能够清除自由基,稳定细胞膜而对肝细胞起到保护作用,并能减少早期肝纤维化的发生;(2)抗HBV的活性,金线莲对人肝癌细胞表达起明显的抑制作用;(3)金线莲提取物具有良好的降压作用,还有保护血管内皮损伤、改善血管内皮功能的作用;(4)金线莲对小鼠具有明显的降血糖作用;(5)金线莲多糖对癌细胞生长有较好的抑制作用,是非常有前景的抗肿瘤药物或辅助抗肿瘤药物。
大豆中含有8种人体必需氨基酸、大豆低聚糖、异黄酮、皂甙、膳食纤维、磷脂和大豆肽等多种对人体具有功能作用的生物活性成分。大豆中的铬等微量元素具有调整糖代谢的作用,同时还能促使排泄物排出体外,避免血糖的升高;大豆中富含钼、硒、锌、异黄酮等抗癌成分,对前列腺癌、皮肤癌、肠癌、食道癌等几乎所有的癌症都有抑制作用;大豆中还富含钙、磷、钾和硼元素等微量元素和维生素,可以对更年期骨质疏松起到良好的防治效果,可以提高肌肤的新陈代谢;此外,大豆中的皂甙类物质能降低脂肪吸收功能,促进脂肪代谢。
【发明内容】
本发明所要解决的技术问题在于提供一种金线莲植物蛋白乳酸饮品的制备方法,制得的植物乳酸菌饮品兼具良好口感与保健价值。
本发明是通过以下技术方案解决上述技术问题的:一种金线莲植物蛋白乳酸饮品制备方法,包括以下步骤:
(1)预处理:选取叶面完整、金线明显的金线莲干品,除杂、研磨,再通过细胞级微粉碎机加工成细粉,备用;
(2)选大豆:挑选颗粒饱满、无虫蛀、无霉变的大豆,备用;
(3)浸泡:将(2)中获得的大豆用水进行隔夜浸泡至大豆膨胀软化,得到湿豆,且大豆与水的重量比为大豆:水=1:8~9;
(4)制备豆浆:清洗所述湿豆,再倒入豆浆机中,加入90℃以上的热水进行磨浆以获得浆液,且所述热水与大豆的重量比为热水:大豆=12∶1;然后将所述浆液煮沸,再经细纱网过滤,得到豆浆;
(5)制备豆奶:将(4)中获得的豆浆与鲜牛奶按体积比豆浆∶鲜牛奶=4∶1进行混合以获得豆奶;然后再往豆奶中加砂糖和乳糖,搅拌均匀,再用均质机进行均质细化;所述豆奶、砂糖和乳糖重量比为豆奶:砂糖:乳糖=1:0.05:0.02;
(6)发酵培养:将经过(5)处理所获得的豆奶置于95℃下灭菌30min,再置于冷水中快速冷却至40℃~50℃,再加入(1)中获得的金线莲细粉,且重量比金线莲细粉:大豆=0.005:1;然后按5%的接种量接入乳酸菌发酵剂,并将接种后的豆奶于36℃下发酵培养,直至豆奶的pH值为4.3~4.5,最后将发酵培养后的豆奶于1℃~4℃下冷藏24h,即得产品;所述乳酸菌发酵剂包含菌体数量比为1∶1的干酪乳杆菌和嗜热链球菌。
进一步地,所述乳酸菌发酵剂的制备方法具体为:
步骤1:菌种活化:无菌条件下,将干酪乳杆菌与嗜热链球菌分别接种于改良的TJA液体培养基中,然后于37℃下静置培养48h,获得干酪乳杆菌发酵液和嗜热链球菌发酵液;
步骤2:发酵:将干酪乳杆菌发酵液和嗜热链球菌发酵液按体积比1:1混合,并按3%的接种量加入鲜牛奶中,然后于37℃下静置培养24h,得到乳酸菌发酵剂。
本发明的有益效果在于:(1)乳酸菌能利用人体不能直接吸收的低聚糖,发酵产生易被人体吸收的小分子物质,提高了人体对豆乳中碳水化合物的利用率,提高了营养价值;(2)植物蛋白乳酸饮品中的金线莲赋予了饮品保肝护肝的功能;(3)经发酵后的金线莲植物蛋白乳酸菌饮品中游离的异黄酮增加,具有延缓衰老的作用;(4)金线莲植物蛋白乳酸菌饮品具有调节血脂、降压的作用,并有保护血管内皮损伤、改善血管内皮功能的作用。本发明制得的植物蛋白乳酸菌饮品是一种兼具良好口感与保健价值。
【具体实施方式】
一种金线莲植物蛋白乳酸饮品的制备方法,包括以下步骤:
(1)预处理:选取叶面完整、金线明显的金线莲干品,除杂、初步研磨粉碎至直径小于2mm,再通过细胞级微粉碎机加工成细粉,备用;
(2)选大豆:挑选颗粒饱满、无虫蛀、无霉变的大豆,备用;
(3)浸泡:将(2)中获得的大豆用水进行隔夜浸泡至大豆膨胀软化,得到湿豆,且大豆与水的重量比为大豆:水=1:8~9,以利于大豆蛋白的充分磨出;在实施例1中采用大豆:水=1:8,在实施例2中采用大豆:水=1:9;在实施例3中采用大豆:水=1:8.5。
(4)制备豆浆:清洗所述湿豆,再倒入豆浆机中,加入90℃以上的热水进行磨浆以获得浆液,且所述热水与大豆的重量比为热水:大豆=12∶1;然后将所述浆液煮沸,经细纱网过滤,得到豆浆;
(5)制备豆奶:将(4)中获得的豆浆与鲜牛奶按体积比豆浆∶鲜牛奶=4∶1进行混合以获得豆奶;然后再往豆奶中加砂糖和乳糖,搅拌均匀,再用均质机进行均质细化;所述豆奶、砂糖和乳糖重量比为豆奶:砂糖:乳糖=1:0.05:0.02;
(6)发酵培养:将经过(5)处理所获得的豆奶置于95℃下灭菌30min,再置于冷水中快速冷却至40℃~50℃(在实施例1中冷却至40℃;在实施例2中冷却至45℃;在实施例3中冷却至50℃;),再加入(1)中获得的金线莲细粉,且重量比金线莲细粉:大豆=0.005:1;然后按5%的接种量接入乳酸菌发酵剂,并将接种后的豆奶于36℃下发酵培养,直至豆奶的pH值为4.3~4.5,最后将发酵培养后的豆奶于1℃~4℃下冷藏24h,即得产品植物蛋白乳酸菌饮品;所述乳酸菌发酵剂包含菌体数量比为1∶1的干酪乳杆菌和嗜热链球菌。
所述乳酸菌发酵剂的制备方法具体为:
步骤1:菌种活化:无菌条件下,将干酪乳杆菌与嗜热链球菌分别接种于改良的TJA液体培养基(番茄汁琼脂培养基)中,然后于37℃下静置培养48h,获得干酪乳杆菌发酵液和嗜热链球菌发酵液;
步骤2:发酵:将干酪乳杆菌发酵液和嗜热链球菌发酵液按体积比1:1混合,并按3%的接种量加入鲜牛奶中,然后于37℃下静置培养24h,得到乳酸菌发酵剂。
观察冷藏后的金线莲植物蛋白乳酸饮品的色泽、气味以及品尝其口味,若其色泽均匀一致、无液体析出和分层现象,有乳酸菌发酵制品特有的香味和大豆的自然豆香,并有淡淡的金线莲的药香,口味酸甜可口、无异味,且无致病菌检出,则检验合格;否则检验不合格;将检验合格的植物蛋白乳酸菌饮品进行无菌灌装,并于1℃~4℃冰箱保存,将检验不合格的植物蛋白乳酸菌饮品弃掉。
本发明具有以下优点:(1)乳酸菌能利用人体不能直接吸收的低聚糖,发酵产生易被人体吸收的小分子物质,提高了人体对豆乳中碳水化合物的利用率,提高了营养价值;(2)加入了金线莲,饮品具有保肝护肝的功能;(3)经发酵后的金线莲植物蛋白乳酸菌饮品中游离的异黄酮增加,具有延缓衰老的作用;(4)植物蛋白乳酸菌饮品具有调节血脂、降压的作用,并有保护血管内皮损伤、改善血管内皮功能的作用;本发明的植物蛋白乳酸菌饮品是一种兼具良好口感与保健价值的植物乳酸菌饮品。
Claims (2)
1.一种金线莲植物蛋白乳酸饮品的制备方法,其特征在于:包括以下步骤:
(1)预处理:选取叶面完整、金线明显的金线莲干品,除杂、初步研磨粉碎至直径小于2mm,再通过细胞级微粉碎机加工成细粉,备用;
(2)选大豆:挑选颗粒饱满、无虫蛀、无霉变的大豆,备用;
(3)浸泡:将(2)中获得的大豆用水进行隔夜浸泡至大豆膨胀软化,得到湿豆,且大豆与水的重量比为大豆:水=1:8~9;
(4)制备豆浆:清洗所述湿豆,再倒入豆浆机中,加入90℃以上的热水进行磨浆以获得浆液,且所述热水与大豆的重量比为热水:大豆=12∶1;然后将所述浆液煮沸,经细纱网过滤,得到豆浆;
(5)制备豆奶:将(4)中获得的豆浆与鲜牛奶按体积比豆浆∶鲜牛奶=4∶1进行混合以获得豆奶;然后再往豆奶中加砂糖和乳糖,搅拌均匀,再用均质机进行均质细化;所述豆奶、砂糖和乳糖重量比为豆奶:砂糖:乳糖=1:0.05:0.02;
(6)发酵培养:将经过(5)处理所获得的豆奶置于95℃下灭菌30min,再置于冷水中快速冷却至40℃~50℃,再加入(1)中获得的金线莲细粉,且重量比金线莲细粉:大豆=0.005:1;然后按5%的接种量接入乳酸菌发酵剂,并将接种后的豆奶于36℃下发酵培养,直至豆奶的pH值为4.3~4.5,最后将发酵培养后的豆奶于1℃~4℃下冷藏24h,即得产品;所述乳酸菌发酵剂包含菌体数量比为1∶1的干酪乳杆菌和嗜热链球菌。
2.如权利要求1所述的一种金线莲植物蛋白乳酸饮品的制备方法,其特征在于:所述乳酸菌发酵剂的制备方法具体为:
步骤1:菌种活化:无菌条件下,将干酪乳杆菌与嗜热链球菌分别接种于改良的TJA液体培养基中,然后于37℃下静置培养48h,获得干酪乳杆菌发酵液和嗜热链球菌发酵液;
步骤2:发酵:将干酪乳杆菌发酵液和嗜热链球菌发酵液按体积比1:1混合,并按3%的接种量加入鲜牛奶中,然后于37℃下静置培养24h,得到乳酸菌发酵剂。
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