CN103653171B - 一种葛根乳酸菌泡腾片的制备方法 - Google Patents
一种葛根乳酸菌泡腾片的制备方法 Download PDFInfo
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Abstract
本发明公开了一种葛根乳酸菌泡腾片的制备方法，包括以下步骤：将葛根粉碎，超声波辅助水提取，离心，过滤，制备葛根汁，灭菌，加入保加利亚乳杆菌、嗜热链球菌和植物乳杆菌进行多菌种混合发酵，离心，将分离得到乳酸菌体进行冷冻干燥得到乳酸菌粉，上清液进行浓缩和喷雾干燥得到葛根发酵粉，将得到乳酸菌粉与葛根发酵粉、崩解剂和其他辅料调配，压片，得到葛根乳酸菌泡腾片。本发明制备得到的葛根乳酸菌泡腾片中的葛根素含量高，属于益生菌产品，携带方便，易冲调，冲调后的饮料产品呈棕黄色，清亮透明，酸度适口，口感柔和、圆润厚实，具有葛根乳酸饮料特有风味。
Description
技术领域
本发明涉及一种固体营养饮品，特别涉及一种葛根乳酸菌泡腾片的生产方法。
背景技术
我国卫生部2002年正式公布葛根为药食同源的植物，可用于功能性保健食品及新药的研发。葛根具有解肌退热、生津、除烦止渴等功效，聚营养、药用、美食于一身，素有“江南人参”的美称。近年来葛根的种植面积发展较快，但对葛根的加工利用尚处于初级阶段，现有的技术多集中在葛根淀粉、葛根异黄酮、葛根素的提取，以及葛根酒和葛根醋的发酵。如专利“一种葛根素提取技术及葛根饮料工艺” （200810071158.2）采用超声波水提取法制备富含葛根素的饮料。专利“葛根醋” 201010251653.9，采用水浸泡法制备葛根和大枣汁，复配陈醋和蜂蜜等，形成配制葛根醋。专利“高效提取葛根淀粉与葛根总异黄酮的工艺” 200910250993.7和专利“一种综合生产葛根总黄酮、葛根素和葛根淀粉的工艺方法”公布了两种同时分部提取葛根淀粉、葛根总异黄酮和葛根素的方法。专利“草莓葛根酒及其制备方法” 201110239235.2 和专利“葛根酒的制备方法及其产品 ” 201210095009.6公布一种发酵法制备草莓葛根酒的方法。目前还没有葛根乳酸发酵饮料的制备相关报道。
乳酸菌是人体肠道内重要的生理性细菌，与人类的健康和长寿密切相关，诺贝尔奖获得者梅契尼柯夫在20世纪初提出乳酸菌可防止人体衰老的学说。目前国内外学者对乳酸菌的生理功能及应用进行了广泛而深入的研究，现在乳酸菌已广泛应用于食品、医药等行业，并越来越受到人们的重视。葛根乳酸菌饮料的开发成为热点，产品有着广阔的前景。但目前乳酸菌饮料多呈液体形式，且具有活性乳酸菌的饮料均必须借助冷链，贮运和销售成本高。
发明内容
本发明的目的在于提供一种葛根乳酸菌泡腾片的制备方法，以提高葛根异黄酮提取，并充分利用葛根的营养成分，开发有别于现有的葛根醋、葛根酒的，具有携带方便，口感好、功效性好、商品性状好的新型葛根固体泡腾饮料饮料，延长葛根加工的产业链，提高经济效益。
为了解决以上技术问题，本发明采用的具体技术方案如下：
一种葛根乳酸菌泡腾片的制备方法，其特征在于包括以下步骤：
步骤一，葛根汁的制备：采用干法将粉碎至葛根80目，加2.4倍质量比的水，在1w/cm3的超声波功率下，在20℃下，循环提取30min，离心过滤，滤过液在80℃灭菌30min，得到中间产物一；
步骤二，将中间产物一进行发酵处理：采用保加利亚乳杆菌、嗜热链球菌和植物乳杆菌混合乳酸菌，加利亚乳杆菌、嗜热链球菌和植物乳杆菌之间的比例关系为1：1：1或者1：1：2或者1：1：3，混合乳酸菌的接种量为3cfu~6cfu，发酵温度为20~40℃，发酵时间为6~120h，得中间产物二；
步骤三，将中间产物二进行离心处理：在3000~8000 r /min转速下离心处理中间产物二5~30 min，再在洁净空间中分别收集上清液即葛根发酵液和底部沉淀即乳酸菌体；
步骤四，对乳酸菌体进行冷冻干燥，得到乳酸菌粉；对葛根发酵液的浓缩和喷雾干燥处理：将收集到的葛根发酵液在真空度0.1~0.4大气压下进行真空浓缩至固形物含量30~60%，再进行喷雾干燥，得到葛根发酵粉；
步骤五，泡腾片的制备：将从步骤三得到的乳酸菌体和步骤四得到的葛根发酵粉与崩解剂和其他辅料分别制作酸粒和碱粒，混合，加粘合剂压片，得到葛根乳酸菌泡腾片；
所述崩解剂包括酸剂0.5–1份、碱剂0.5–1份；其它辅料包括粘合剂 0.1–0.5份，甜味剂0.01–0.05 份。
在所述步骤一原料中可以加入无花果、红枣等原料,以提高葛根乳酸菌泡腾片的营养和风味。
所述步骤二中混合乳酸菌也可由双歧杆菌或干酪乳杆菌代替。
本发明具有有益效果。
（1）本发明葛根营养成分综合利用率高。与现有的以葛根淀粉、葛根异黄酮（葛根素）和葛根多糖等单一营养成分提取的加工利用方式相比较，本发明经过超声提取和发酵，充分葛根营养成分，且经过发酵后，葛根营养成分更加易于吸收。制备葛根汁产生的残渣可以作为饲料原料。
（2）本发明产品属于益生菌饮料。与现有的葛根压榨、浸提、调配法加工的葛根饮料以及葛根醋、葛根酒相比较，本发明生产的葛根醋饮料是采用乳酸菌为代表的益生菌发酵而成，属于益生菌饮料。
（3）产品储运方便，冲调后感官品质好。本发明生产的葛根乳酸菌泡腾片储运方便，冲调性好，冲调后的饮料呈棕黄色，清亮透明，酸度适口，口感柔和、圆润厚实，具有葛根醋饮料特有风味，产品稳定性好，久置不分层。
附图说明
图1为葛根乳酸菌泡腾片制备工艺流程图。
具体实施方式
下面结合附图和具体实施例对本发明的技术方案作进一步阐述。
实施例1
（1）葛根汁的制备：葛根1kg采用干法粉碎至80目，加2.4L自来水，在1w/cm3的超声波功率下，在20℃下，循环提取30min，离心过滤，滤过液在80℃灭菌30min。
（2）发酵：葛根汁中加入保加利亚乳杆菌、嗜热链球菌和植物乳杆菌混合菌种，各菌种的比例为1：1：1，混合菌种加量为3cfu，37℃保温发酵72h，发酵液中乳酸菌总数达到11cfu，pH3.6、还原糖0.5%和黄酮含量2.3g/L。
（3）过滤：发酵结束后，在5000 r /min转速下离心15 min 条件下离心过滤发酵液，得到上清液1.6L和乳酸菌体沉淀24g。
（4）葛根发酵粉制备：将第（3）步得到的上清液进行浓缩，真空度0.2大气压下进行真空浓缩至固形物含量50%，喷雾干燥，得到葛根发酵粉0.6kg。
（5）泡腾片的制备。将乳酸菌体12g直接与葛根发酵粉0.3kg、甜味剂果糖0.015kg，酸剂（柠檬酸）0.3kg，制备酸粒；将乳酸菌体12g直接与葛根发酵粉0.6kg、甜味剂果糖0.015kg，碱剂（小苏打）0.6kg，备酸粒。将制备的酸粒和碱粒，与粘合剂即聚乙二醇6000为0.3kg，混合，压片，得到葛根乳酸菌泡腾片。
实施例2
工艺过程同实施例1。
步骤（2）：保加利亚乳杆菌、嗜热链球菌和植物乳杆菌混合菌种，各菌种的比例为1：1：2，混合菌种的接种量为3cfu，发酵温度为20℃，发酵时间为120h。发酵液中乳酸菌总数达到8cfu，pH3.9、还原糖0.2%和黄酮含量2.1g/L。
步骤（3）：发酵结束后，在8000 r /min转速下离心5 min 条件下离心过滤发酵液，得到上清液1.4L和乳酸菌体沉淀21g。
步骤（4）：真空度0.1大气压下进行真空浓缩至固形物含量30%，喷雾干燥，得到葛根发酵粉0.4kg。
步骤（5）：原辅料组成为：乳酸菌体21g、葛根发酵粉0.4kg、草莓芳香剂0.004kg、柠檬酸0.2kg、小苏打0.2kg、果糖0.004kg，0.2kg聚乙二醇6000。
实施例3
工艺过程同实施例1。
步骤（2）：保加利亚乳杆菌、嗜热链球菌和植物乳杆菌混合菌种，各菌种的比例为1：1：3，混合菌种的接种量为6cfu，发酵温度为40℃，发酵时间为6h。发酵液中乳酸菌总数达到8cfu，pH3.8、还原糖1.3%和黄酮含量2.1g/L。
步骤（3）：离心。在3 000 r /min转速下离心30 min，得到上清液1.8L和乳酸菌23g。
步骤（4）：葛根发酵液在真空度0.4大气压下进行真空浓缩至固形物含量60%，进行喷雾干燥，得到葛根发酵粉0.7kg。
步骤（5）：原辅料的组成为：乳酸菌体23g，葛根发酵粉0.7kg，柠檬酸0.56kg、小苏打0.56kg，聚乙二醇6000加量0.56kg ，果糖0.056kg。
实施例4
工艺过程和条件同实施例1或2或3。在葛根汁制备时，加入20%的草莓，制备成葛根草莓复合汁。
实施例5
工艺过程和条件同实施例1或2或3。在步骤（1）葛根汁制备时，加入20%的红枣汁制备成葛根红枣复合汁。
实施例6
工艺过程和条件同实施例1或2或3。在发酵时，采用植物软酸菌、双歧杆菌、干酪乳杆菌发酵。
Claims (3)
1.一种葛根乳酸菌泡腾片的制备方法，其特征在于包括以下步骤：
步骤一，葛根汁的制备：采用干法将粉碎至葛根80目，加2.4倍质量比的水，在1w/cm3的超声波功率下，在20℃下，循环提取30min，离心过滤，滤过液在80℃灭菌30min，得到中间产物一；
步骤二，将中间产物一进行发酵处理：采用保加利亚乳杆菌、嗜热链球菌和植物乳杆菌混合乳酸菌，加利亚乳杆菌、嗜热链球菌和植物乳杆菌之间的比例关系为1：1：1或者1：1：2或者1：1：3，混合乳酸菌的接种量为3cfu~6cfu，发酵温度为20~40℃，发酵时间为6~120h，得中间产物二；
步骤三，将中间产物二进行离心处理：在3000~8000 r /min转速下离心处理中间产物二5~30 min，再在洁净空间中分别收集上清液即葛根发酵液和底部沉淀即乳酸菌体；
步骤四，对乳酸菌体进行冷冻干燥，得到乳酸菌粉；对葛根发酵液的浓缩和喷雾干燥处理：将收集到的葛根发酵液在真空度0.1~0.4大气压下进行真空浓缩至固形物含量30~60%，再进行喷雾干燥，得到葛根发酵粉；
步骤五，泡腾片的制备：将从步骤三得到的乳酸菌体和步骤四得到的葛根发酵粉与崩解剂和其他辅料分别制作酸粒和碱粒，混合，加粘合剂压片，得到葛根乳酸菌泡腾片；
所述崩解剂包括酸剂0.5–1份、碱剂0.5–1份；其它辅料包括粘合剂 0.1–0.5份，甜味剂0.01–0.05 份。
2.根据权利要求1所述的一种葛根乳酸菌泡腾片的制备方法，其特征在于：在所述步骤一原料中可以加入无花果、红枣原料,以提高葛根乳酸菌泡腾片的营养和风味。
3.根据权利要求1所述的一种葛根乳酸菌泡腾片的制备方法，其特征在于：所述步骤二中混合乳酸菌也可由双歧杆菌或干酪乳杆菌代替。
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