CN103783616A - 一种发酵南瓜饮料及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A23L2/62—Clouding agents; Agents to improve the cloud-stability
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明公开了一种发酵南瓜饮料的制备方法,它包括南瓜护色处理、南瓜面包干的制备以及南瓜面包干浸出物与南瓜浆混合后用植物乳杆菌菌液和酵母发酵处理的步骤。其中,植物乳杆菌菌液占发酵基质液体积的2-3%,酵母占发酵基质液重量的0.08-0.2%。本发明制得的发酵南瓜饮料营养价值丰富,含有独特的焙烤风味和发酵制品的风味,色泽金黄,质地均一,香气馥郁,口感适中,产品保存期长,深受消费者喜爱,为南瓜的深加工利用开辟了一条新途径。
Description
技术领域
本发明涉及一种饮料,具体涉及一种发酵南瓜饮料及其制备方法。
背景技术
我国的南瓜资源非常的丰富,占世界总产量的30%。然而,南瓜的加工技术相对落后,大规模加工始于八十年代末,加工的产品形式单一,主要是南瓜全粉。南瓜果肉富含多种氨基酸和微量元素,同时含有丰富的果胶、纤维素和木质素等不溶性膳食纤维。同时,南瓜中的多糖可以作用于糖代谢的酶,通过调节酶的活性,抑制糖异生,促进葡萄糖的利用,达到改善糖代谢紊乱和胰岛素抵抗的目的,从而达到降血糖的功能。南瓜中的果胶可以结合胆固醇,降低其含量,同时能够减少胃肠道激素“胃抑多肽”’(Gastric inhitory polyperide,GIP)的分泌,使得餐后血糖和血清胰岛素水平下降。南瓜中的环丙基氨基酸可以促进胰脏分泌胰岛素,增加葡萄糖转运体含量,可以防治糖尿病。南瓜中的微量矿物质对糖尿病和血脂代谢有一定的调节作用。
乳酸菌是人体和动物肠道微生物菌群中的优势种类,具有调节肠道菌群平衡、提高食物消化率和生物价、降低血清胆固醇、抑制肠道内腐败菌的生长以及腐败产物的形成等作用。因而,乳酸菌常常被引入到食品中作为发酵剂,其中一大类就是乳酸菌发酵饮料。我国的乳酸菌发酵饮料,打破了传统的以乳制品为原料,改为以果蔬作为原料,不仅较好的保存了其营养,还可以调节人体生理功能。
申请号为200710158608.7的中国发明专利公开了一种乳酸菌发酵南瓜饮料,该饮料是将南瓜用乳酸菌发酵,发酵液中加入糖调配而成的。由于南瓜的含糖量低,菌株发酵的效果差,同时该南瓜饮料的香气和风味不足,难以被消费者所接受。
发明内容
本发明的目的是针对现有的发酵南瓜饮料的不足,提供一种具有烘焙食品特有的风味和香气而且营养价值丰富的发酵南瓜饮料及其制备方法。
一种发酵南瓜饮料的制备方法,包括以下步骤:
1)将南瓜清洗后去皮、籽和瓢,切片,用0.8-1.5%的焦磷酸钠溶液浸泡3-5min,漂洗后再煮沸热烫处理6min;
2)将热烫处理后的南瓜片与0.5-2倍重量的水混合打浆,得到南瓜浆;
3)取350-450份南瓜浆,与400-600份高筋面粉、3-7份酵母、2-3份面包改良剂、20-50份奶粉、80-120份白糖、3-7份食盐和适量水混合,搅拌,和面,将和好的面团搓成长条醒发2-3h,然后在150-200℃烘烤10-30min,取出后切成1-2cm的薄片,继续烘烤10-20min,取出冷却得到面包干;
4)将面包干用纱布包好后放入6-8倍重量的冷开水中浸泡0.5-2h,取出沥干,收集浸出液;
5)将步骤4)中的浸出液与步骤2)中的南瓜浆以1-3∶1的重量比混合,并用白糖调节可溶性固形物的含量至5-15Brix,过滤后煮沸灭菌10min,冷却至室温,得发酵基质液;
6)取植物乳杆菌,接种到培养基中,在37℃恒温培养48h,得到富集的植物乳杆菌菌液,将植物乳杆菌菌液和酵母接种至发酵基质液中,在32-40℃的条件下发酵15-30h,至PH值下降到3.2-3.8后,再置于2-5℃的冰箱中后熟和沉淀20-30h,所述植物乳杆菌菌液占发酵基质液体积的2-3%,所述酵母占发酵基质液重量的0.08-0.2%;
7)将发酵液过滤,加入0.08-1.5%的黄原胶调配,灭菌。
优选地,步骤3)中所述的面包干的制备方法是:取400份南瓜浆,与500份高筋面粉、5份酵母、2.5份面包改良剂、30份奶粉、100份白糖、5份食盐和适量水混合,搅拌,和面,将和好的面团搓成长条醒发2-3h,然后在180℃烘烤20min,取出后切成1-2cm的薄片,继续烘烤15min,取出冷却得到面包干。
进一步优选地,步骤5)所述发酵基质液中,浸出液与南瓜浆的重量比为2∶1,可溶性固形物的含量为10Brix。
进一步优选地,步骤6)中所述植物乳杆菌菌液占发酵基质液体积的2.5%,所述酵母占发酵基质液重量的0.1%。
根据上述方法制备得到的发酵南瓜饮料。
本发明在将南瓜浆进行发酵前先将其与面粉烘烤制成南瓜面包干,在烘焙过程中,羰基类化合物和氨基类化合物发生缩合,形成葡基胺,经过Amadori重排生成1-氨基-2-酮糖,再经过Strecker和其他降解途径,产生挥发性物质,如醛、吡嗪和糖的裂解产物,醇醛缩合形成烘焙食品特有的色泽,同时这些产物可以使得烘焙类食品具有特殊的香气和风味。另外,面粉中富含淀粉,同时还含有各种维生素和矿物质,有养心益肾、健脾厚肠、除热止渴的功效,南瓜和面粉复合,可以弥补南瓜糖分的不足,为菌株发酵提供营养物质,同时可以很好地掩盖谷物类经过乳酸发酵所产生的馊味。
酵母能在无氧条件下,分解葡萄糖等有机物,产生酒精和二氧化碳。酒精具有促进血液循环,使血流加快,刺激神经中枢的作用,少量的摄入,对人体有积极的作用。在发酵过程中,产生大量的二氧化碳,使饮料具有独特的风味。本发明采用酵母和植物乳杆菌复合发酵南瓜,弥补单一发酵风味的不足,不仅能够很好地保持南瓜中原有的多种营养物质,同时经过乳酸发酵产生一些活性物质,可以增强人体免疫力和调节人体机能。
本发明制得的发酵南瓜饮料营养价值丰富,含有独特的焙烤风味和发酵制品的风味,色泽金黄,质地均一,香气馥郁,口感适中,产品保存期长,深受消费者喜爱,为南瓜的深加工利用开辟了一条新途径。
具体实施方式
下面结合具体实施例对本发明进行详细说明。
实施例1
一种发酵南瓜饮料的制备方法,包括以下步骤:
1)清洗、切片、护色处理:选择无损伤的成熟南瓜,清洗后,再将南瓜去皮、籽和瓢,再清洗干净后进行切片,用1%(重量体积比)焦磷酸钠溶液浸泡南瓜片4min,漂洗后再煮沸热烫处理6min。
2)南瓜原浆制备:将护色处理后的南瓜片放入榨汁机中,加入1倍重量的水进行打浆,得到南瓜浆。
3)南瓜面包干的制备:取400g南瓜浆,与500g高筋面粉、5g酵母、2.5g面包改良剂、30g奶粉、100g白糖、5g食盐和适量水混合,搅拌,和面,将和好的面团搓成长条醒发2-3h,然后在180℃烘烤20min,取出后切成1-2cm的薄片,继续烘烤15min,取出冷却得到面包干。
4)面包干浸出液的制备:取面包干置于纱布中包好,放入8倍重量的冷开水中浸泡1小时,再将纱布取出沥干,得到浸出液。
5)发酵基质液制备:将步骤4)中的浸出液与步骤2)中的南瓜浆以2∶1的重量比混合,并用白糖调节可溶性固形物的含量至10Brix,过滤后煮沸灭菌10min,冷却至室温,得发酵基质液;
6)菌种活化、接种和发酵:取植物乳杆菌,接种到100mlMRS肉汤培养基中,在37℃的恒温培养箱中培养48h,得到富集的植物乳杆菌菌液,将植物乳杆菌菌液和酵母接种至发酵基质液中,在38℃的条件下发酵22h,至PH下降到3.5后,再置于4℃的冰箱中后熟和沉淀24h,所述植物乳杆菌菌液占发酵基质液体积的2.5%,所述酵母占发酵基质液重量的0.1%;
7)过滤、调配和杀菌:将发酵液过滤,加入0.1%的黄原胶进行调配,再在65℃恒温水浴锅中,进行巴氏杀菌30min。
实施例2植物乳杆菌菌液和酵母的用量研究
本例中将发酵基质液等量的分成三份,第一份发酵基质液接种时植物乳杆菌菌液接种量占发酵基质液体积的2%,而酵母占发酵基质液重量的0.2%,其余步骤同于实施例1,发酵得到1号实验组饮料;第二份发酵基质液接种时植物乳杆菌菌液占发酵基质液体积的2.5%,而酵母占发酵基质液重量的0.1%,其余步骤同于实施例1,发酵得到2号实验组饮料;第三份发酵基质液接种时植物乳杆菌菌液接种量占发酵基质液体积的3%,而酵母占发酵基质液重量的0.08%,其余步骤同于实施例1,发酵得到3号实验组饮料;将得到的三组饮料进行感官评价并分析。
表1发酵南瓜饮料感官评分指标表
实验结果与分析:
表1不同用量植物乳杆菌菌液和酵母制备饮料的感官评价表
感官评分 | 1号实验组 | 2号实验组 | 3号实验组 |
色泽(满分2分) | 1.6 | 1.7 | 1.5 |
香气(满分3分) | 2.7 | 2.6 | 2.5 |
滋味(满分3分) | 2.3 | 2.6 | 2.5 |
组织状态(满分2分) | 1.7 | 1.8 | 1.7 |
总分 | 8.3 | 8.7 | 8.2 |
1号实验组酵母用量较大,而植物乳酸菌用量较少,制得的饮料酸度低,酒味香气较浓;2号实验组植物乳酸菌和酵母用量合适,酸度和香气适中,口感较好;3号实验组植物乳杆菌用量大,而酵母用量较少,制得的饮料酸度很高,而酒精的香气较低。因此,选用2号实验组的菌种用量,即植物乳杆菌菌液占发酵基质体积的2.5%,酵母占发酵基质重量的0.1%。
Claims (5)
1.一种发酵南瓜饮料的制备方法,其特征在于包括以下步骤:
1)将南瓜清洗后去皮、籽和瓢,切片,用0.8-1.5%的焦磷酸钠溶液浸泡3-5min,漂洗后再煮沸热烫处理6min;
2)将热烫处理后的南瓜片与0.5-2倍重量的水混合打浆,得到南瓜浆;
3)取350-450份南瓜浆,与400-600份高筋面粉、3-7份酵母、2-3份面包改良剂、20-50份奶粉、80-120份白糖、3-7份食盐和适量水混合,搅拌,和面,将和好的面团搓成长条醒发2-3h,然后在150-200℃烘烤10-30min,取出后切成1-2cm的薄片,继续烘烤10-20min,取出冷却得到面包干;
4)将面包干用纱布包好后放入6-8倍重量的冷开水中浸泡0.5-2h,取出沥干,收集浸出液;
5)将步骤4)中的浸出液与步骤2)中的南瓜浆以1-3∶1的重量比混合,并用白糖调节可溶性固形物的含量至5-15Brix,过滤后煮沸灭菌10min,冷却至室温,得发酵基质液;
6)取植物乳杆菌,接种到培养基中,在37℃恒温培养48h,得到富集的植物乳杆菌菌液,将植物乳杆菌菌液和酵母接种至发酵基质液中,在32-40℃的条件下发酵15-30h,至PH值下降到3.2-3.8后,再置于2-5℃的冰箱中后熟和沉淀20-30h,所述植物乳杆菌菌液占发酵基质液体积的2-3%,所述酵母占发酵基质液重量的0.08-0.2%;
7)将发酵液过滤,加入0.08-1.5%的黄原胶调配,灭菌。
2.根据权利要求1所述的发酵南瓜饮料的制备方法,其特征在于:步骤3)中所述的面包干的制备方法是:取400份南瓜浆,与500份高筋面粉、5份酵母、2.5份面包改良剂、30份奶粉、100份白糖、5份食盐和适量水混合,搅拌,和面,将和好的面团搓成长条醒发2-3h,然后在180℃烘烤20min,取出后切成1-2cm的薄片,继续烘烤15min,取出冷却得到面包干。
3.根据权利要求1所述的发酵南瓜饮料的制备方法,其特征在于:步骤5)所述发酵基质液中,浸出液与南瓜浆的重量比为2∶1,可溶性固形物的含量为10Brix。
4.根据权利要求1所述的发酵南瓜饮料的制备方法,其特征在于:步骤6)中所述植物乳杆菌菌液占发酵基质液体积的2.5%,所述酵母占发酵基质液重量的0.1%。
5.根据权利要求1-4任何一项所述的方法制备得到的发酵南瓜饮料。
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