CN103653168A - 混合乳酸菌发酵制备荞麦饮料的方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
混合乳酸菌发酵制备荞麦饮料的方法涉及的是一种饮料的制备方法，具体地说是混合乳酸菌发酵制备荞麦饮料的方法。称取荞麦面，加入清水、无水氯化钙、α-淀粉酶，先液化再加入糖化酶糖化，然后过滤得荞麦糖化液，将荞麦糖化液接入植物乳杆菌冻干粉、保加利亚乳杆菌冻干粉、嗜热链球菌冻干粉，34℃～38℃条件下厌氧发酵15～18小时，然后发酵液经调配、过滤、灌装、灭菌即得成品。本发明的荞麦饮料有效克服了荞麦口感粗糙、不易消化的缺点，是一种营养价值和保健价值较高的饮料，还为荞麦的深加工开辟了新途径。
Description
技术领域
本发明涉及的是一种饮料的制备方法，具体地说是混合乳酸菌发酵制备荞麦饮料的方法。
背景技术
荞麦食味清香，在中国东北、华北、西北、西南以及日本、朝鲜、前苏联都是很受欢迎的食品。荞麦营养丰富，其蛋白质含量高于小麦、玉米和大米。荞麦蛋白质中含有丰富的赖氨酸成分，研究显示：经常食用荞麦不易引起肥胖症，因为荞麦含有营养价值高、平衡性良好的植物蛋白质，这种蛋白质在体内不易转化成脂肪，所以不易导致肥胖。另外荞麦中的铁、锰、锌等微量元素也比一般谷物丰富，而且含有丰富的膳食纤维，是一般精制大米的10倍，所以荞麦具有很好的营养保健作用。荞麦含有丰富的维生素E和可溶性膳食纤维，同时还含有烟酸和芦丁，芦丁有降低人体血脂和胆固醇、软化血管、保护视力和预防脑血管出血的作用，烟酸能促进机体的新陈代谢，增强解毒能力，还具有扩张血管和降低血液胆固醇的作用。荞麦含有丰富的镁，能促进人体纤维蛋白溶解，使血管扩张，抑制凝血块的形成，具有抗栓塞的作用，也有利于降低血清胆固醇。荞麦虽然营养丰富，但其最大的缺点是口感粗糙，不易消化，脾胃虚寒、消化功能不佳及经常腹泻的人不宜食用，即使是正常人一次也不可食用荞麦太多，否则易造成消化不良。
发明内容
本发明的目的在于针对荞麦口感不佳、不易消化的不足，提供一种混合乳酸菌发酵制备荞麦饮料的方法，用此方法制备的荞麦饮料口感良好、营养丰富、容易被人体消化吸收。
本发明的目的是这样实现的：
称取荞麦面，加入20～25倍质量的清水，搅拌均匀，加入荞麦面质量0.2%的无水氯化钙，按每克荞麦面加入10～15单位的比例加入α-淀粉酶，在85～90℃条件下液化60～80分钟，降温到60℃，将PH调到4.5，按照每克荞麦面加入70～100个单位的比例加入糖化酶，58～62℃保温糖化6～7小时，然后过滤得荞麦糖化液，将荞麦糖化液冷却到34～38℃，并将PH调到5.5，按0.01%～0.015%的接种比例接入植物乳杆菌冻干粉、按0.005%～0.01%的接种比例接入保加利亚乳杆菌冻干粉、按0.005%～0.01%的接种比例接入嗜热链球菌冻干粉，34℃～38℃条件下厌氧发酵15～18小时，然后发酵液经调配、过滤、灌装、灭菌即得成品。
本发明的荞麦饮料，在保留了荞麦原有营养和功效成分的同时，由于酶解作用，使荞麦中的大分子物质被降解成小分子营养物质，容易被人体消化吸收，同时由于混合乳酸菌的发酵作用，又代谢产生了大量功能性营养物质，因此本发明的荞麦饮料有效克服了荞麦口感粗糙、不易消化的缺点，是一种营养价值和保健价值较高的饮料。
（四）、具体实施方案
称取荞麦面，加入20倍质量的清水，搅拌均匀，加入荞麦面质量0.2%的无水氯化钙，按每克荞麦面加入10单位的比例加入α-淀粉酶，在85℃条件下液化80分钟，降温到60℃，将PH调到4.5，按照每克荞麦面加入100个单位的比例加入糖化酶，60℃保温糖化7小时，然后过滤得荞麦糖化液，将荞麦糖化液冷却到38℃，并将PH调到5.5，按0.01%%的接种比例接入植物乳杆菌冻干粉、按0.005%的接种比例接入保加利亚乳杆菌冻干粉、按0.005%的接种比例接入嗜热链球菌冻干粉， 38℃条件下厌氧发酵18小时，然后发酵液经调配、过滤、灌装、灭菌即得成品。
Claims (1)
1. 混合乳酸菌发酵制备荞麦饮料的方法，其特征是：称取荞麦面，加入20～25倍质量的清水，搅拌均匀，加入荞麦面质量0.2%的无水氯化钙，按每克荞麦面加入10～15单位的比例加入α-淀粉酶，在85～90℃条件下液化60～80分钟，降温到60℃，将PH调到4.5，按照每克荞麦面加入70～100个单位的比例加入糖化酶，58～62℃保温糖化6～7小时，然后过滤得荞麦糖化液，将荞麦糖化液冷却到34～38℃，并将PH调到5.5，按0.01%～0.015%的接种比例接入植物乳杆菌冻干粉、按0.005%～0.01%的接种比例接入保加利亚乳杆菌冻干粉、按0.005%～0.01%的接种比例接入嗜热链球菌冻干粉，34℃～38℃条件下厌氧发酵15～18小时，然后发酵液经调配、过滤、灌装、灭菌即得成品。
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621650A (zh) * | 2015-01-26 | 2015-05-20 | 江苏大学 | 一种制备无花果乳酸混菌发酵功能饮料的方法 |
| CN105285620A (zh) * | 2015-09-18 | 2016-02-03 | 凉山格梦食品有限公司 | 苦荞发酵饮料的制备方法 |
| CN105410179A (zh) * | 2015-10-28 | 2016-03-23 | 江南大学 | 一种白首乌乳酸菌发酵活性乳饮料的制备方法及其饮料 |
| CN105942084A (zh) * | 2016-04-28 | 2016-09-21 | 天津科技大学 | 荞麦发酵生产益生菌功能性食品 |
| CN106819724A (zh) * | 2016-12-19 | 2017-06-13 | 蚌埠鲲鹏食品饮料有限公司 | 一种营养保健山麻楂饮料 |
| CN110747145A (zh) * | 2019-11-27 | 2020-02-04 | 天津科技大学 | 一种高产γ-氨基丁酸的乳杆菌及其分离培养方法和应用 |
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| CN104621650A (zh) * | 2015-01-26 | 2015-05-20 | 江苏大学 | 一种制备无花果乳酸混菌发酵功能饮料的方法 |
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| CN105410179A (zh) * | 2015-10-28 | 2016-03-23 | 江南大学 | 一种白首乌乳酸菌发酵活性乳饮料的制备方法及其饮料 |
| CN105410179B (zh) * | 2015-10-28 | 2019-05-17 | 江南大学 | 一种白首乌乳酸菌发酵活性乳饮料的制备方法及其饮料 |
| CN105942084A (zh) * | 2016-04-28 | 2016-09-21 | 天津科技大学 | 荞麦发酵生产益生菌功能性食品 |
| CN106819724A (zh) * | 2016-12-19 | 2017-06-13 | 蚌埠鲲鹏食品饮料有限公司 | 一种营养保健山麻楂饮料 |
| CN110747145A (zh) * | 2019-11-27 | 2020-02-04 | 天津科技大学 | 一种高产γ-氨基丁酸的乳杆菌及其分离培养方法和应用 |
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