CN103919205A - 一种乳酸菌发酵柚子汁饮料及其制备方法 - Google Patents
一种乳酸菌发酵柚子汁饮料及其制备方法 Download PDFInfo
- Publication number
- CN103919205A CN103919205A CN201410133041.8A CN201410133041A CN103919205A CN 103919205 A CN103919205 A CN 103919205A CN 201410133041 A CN201410133041 A CN 201410133041A CN 103919205 A CN103919205 A CN 103919205A
- Authority
- CN
- China
- Prior art keywords
- grapefruit juice
- lactic acid
- lactobacillus
- preparation
- beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 70
- 235000015201 grapefruit juice Nutrition 0.000 title claims abstract description 57
- 235000013361 beverage Nutrition 0.000 title claims abstract description 38
- 239000004310 lactic acid Substances 0.000 title claims abstract description 34
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 241000894006 Bacteria Species 0.000 claims abstract description 30
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 24
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229930006000 Sucrose Natural products 0.000 claims abstract description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 15
- 235000012907 honey Nutrition 0.000 claims abstract description 15
- 239000001963 growth medium Substances 0.000 claims abstract description 8
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 7
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 244000276331 Citrus maxima Species 0.000 claims description 19
- 235000001759 Citrus maxima Nutrition 0.000 claims description 19
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 239000005720 sucrose Substances 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 8
- 241000206575 Chondrus crispus Species 0.000 claims description 7
- 230000002378 acidificating effect Effects 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 239000002351 wastewater Substances 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 4
- 238000010129 solution processing Methods 0.000 claims description 4
- 239000003381 stabilizer Substances 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 3
- 238000000338 in vitro Methods 0.000 claims description 2
- 229960004793 sucrose Drugs 0.000 abstract description 11
- 240000000560 Citrus x paradisi Species 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 abstract description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 abstract 2
- 238000010411 cooking Methods 0.000 abstract 1
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 229910000029 sodium carbonate Inorganic materials 0.000 abstract 1
- 235000017550 sodium carbonate Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 10
- 235000013305 food Nutrition 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 238000007689 inspection Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000003110 anti-inflammatory effect Effects 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Substances N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000013618 yogurt Nutrition 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- MYSWGUAQZAJSOK-UHFFFAOYSA-N ciprofloxacin Chemical compound C12=CC(N3CCNCC3)=C(F)C=C2C(=O)C(C(=O)O)=CN1C1CC1 MYSWGUAQZAJSOK-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 229940125396 insulin Drugs 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 239000000419 plant extract Substances 0.000 description 2
- 230000003014 reinforcing effect Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- HWAJASVMTDEFJN-MKBHYRRPSA-N Deacetylnomilin Chemical compound C=1([C@@H]2OC(=O)[C@H]3O[C@@]43[C@]3(C)C(=O)C[C@@H]5[C@@](C(CC(=O)OC5(C)C)O)(C)[C@H]3CC[C@]42C)C=COC=1 HWAJASVMTDEFJN-MKBHYRRPSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000726221 Gemma Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 244000170916 Paeonia officinalis Species 0.000 description 1
- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 206010040047 Sepsis Diseases 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- XOLSJMIEVDNTJP-UHFFFAOYSA-N deacetylnomilin Natural products CC(C)(O)C1CC(=O)C2(C)C(CCC3(C)C(OC(=O)C4OC234)c5cocc5)C1(C)CCC(=O)O XOLSJMIEVDNTJP-UHFFFAOYSA-N 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000010685 fatty oil Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004186 food analysis Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000027119 gastric acid secretion Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 208000013223 septicemia Diseases 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
一种乳酸菌发酵柚子汁饮料及其制备方法,涉及饮料及其制备方法。乳酸菌发酵柚子汁饮料的原料组成为柚子汁28%~30%、乳酸菌6%、蔗糖6%、蜂蜜2%、柠檬酸0.06%、余量为净化水。在脱脂奶粉中注入热水,溶解后分装在试管内并杀菌,制成培养基,将乳酸菌在培养基中传代培养,当pH为4.0~4.2,乳酸酸度在0.8%~1.0%时,置于冰箱保存备用;将柚子果肉预煮后,榨汁,过滤,得澄清果汁,再用盐酸溶液处理,然后第一次用清水漂洗,再用NaOH溶液处理后,再第二次用清水漂洗后,用Na2CO3调柚子汁pH至6.5;在得到的柚子汁中加入蔗糖、蜂蜜和柠檬酸,高温灭菌后,冷却,接种发酵,得乳酸菌发酵柚子汁饮料。
Description
技术领域
本发明涉及饮料及其制备方法,特别是涉及一种乳酸菌发酵柚子汁饮料及其制备方法。
背景技术
中国栽培柚子树的历史悠久,远在公元前的周秦时代就有种植。中国的广东、广西、福建、江西、湖南、湖北、浙江、四川等地均有栽培。其中福建平和县的琯溪蜜柚最为闻名。当前除了中国种植外,在东南亚许多国家和地区都有栽培,如美国、古巴、南非、巴西、阿根廷以及日本也是柚子的主要产地。因此.柚子可算是国际上大众化的果品之一。柚子清香、酸甜、凉润,营养丰富,药用价值很高,是人们喜食的水果之一,也是医学界公认的最具食疗效果的水果。中医认为,柚子果肉性寒,味甘、酸,有止咳平喘、清热化痰、健脾消食、解酒除烦的医疗作用;柚皮又名橘红,广橘红性温,味苦、辛,有理气化痰、健脾消食、散寒燥湿的作用;柚子为柚的种子,含黄柏酮、黄柏内酯、去乙酰闹米林等,另含脂肪油、无机盐、蛋白质、粗纤维等。功效与橘核相似,主治疝气;柚叶,含挥发油,具有消炎、镇痛、利湿等功效。现代医药学研究发现,柚肉中含有非常丰富的维生素C以及类胰岛素等成分,故有降血糖、降血脂、减肥、美肤养容等功效。经常食用,对高血压、糖尿病、血管硬化等疾病有辅助治疗作用,对肥胖者有健体养颜功能。柚子还具有健胃、润肺、补血、清肠、利便等功效,可促进伤口愈合,对败血症等有良好的辅助疗效。此外,柚子含有生理活性物质皮甙,可降低血液的黏滞度。而鲜柚肉由于含有类似胰岛素的成分,更是糖尿病患者的理想食品。现代药理学分析,柚子之肉与皮,均富含胡萝卜素、B族维生素、维生素C、矿物质、糖类及挥发油等。柚皮与其他黄酮类相似,有抗炎作用,柚皮复合物较纯品抗炎作用更强技术。
乳酸菌指发酵糖类主要产物为乳酸的一类无芽孢、革兰氏染色阳性细菌的总称。凡是能从葡萄糖或乳糖的发酵过程中产生乳酸的细菌统称为乳酸菌,这是一群相当庞杂的细菌,目前至少可分为18个属,共有200多种。除极少数外,其中绝大部分都是人体内必不可少的且具有重要生理功能的菌群,其广泛存在于人体的肠道中。目前已被国内外生物学家所证实,肠内乳酸菌与健康长寿有着非常密切的关系。早在20世纪初,著名的生物学家梅契尼柯夫(Mechnikoff,1845-1916),在他获得诺贝尔奖的“长寿学说”里已明确指出,保加利亚的巴尔干岛地区居民,日常生活中经常饮用的酸奶中含有大量的乳酸菌,这些乳酸菌能够定植在人体内,有效地抑制有害菌的生长,减少由于肠道内有害菌产生的毒素对整个机体的毒害,这是保加利亚地区居民长寿的重要原因。5000年前人类就已经在使用乳酸菌,到目前为止,人类日常食用的泡菜、酸奶、酱油、豆豉等,都是应用乳酸菌这种原始而简单的随机天然发酵的代谢产物。现代科学已经证实,乳酸菌发酵代谢产物能减轻胃酸分泌,抑制肠内腐败菌,对肠壁神经有良好的刺激作用,能促进人体消化酶的分泌和肠道的蠕动,从而促进食物的消化吸收。同时,乳酸菌菌体在体内被分解后,其有效成分被机体吸收后,能增强人体免疫力(江汉湖.食品微生物学[M].北京:中国农业出版社,2002)。乳酸菌发酵的酸牛奶、酸豆奶、酸白菜早已问世,而纯乳酸菌发酵水果饮料的研制较少,未见乳酸菌发酵柚子饮料产品(孔庆学,张东杰.植物性原料乳酸菌发酵饮料的研究进展[J].黑龙江八一农垦大学学报,1998,10(4):64-67;南喜平,代永刚,于永江.乳酸菌发酵饮料的现状与发展趋势[J].饮料工业,2004,7(1):5-7)。目前,市场上的果汁乳酸饮料绝大部分是以果汁、柠檬酸、乳酸为原料调制而成(吴谋成.食品分析与感官评定[M].北京:中国农业出版社,2002)。
发明内容
本发明的目的是提供一种乳酸菌发酵柚子汁饮料及其制备方法。
所述乳酸菌发酵柚子汁饮料按质量百分比的原料组成为:柚子汁28%~30%、乳酸菌6%、蔗糖6%、蜂蜜2%、柠檬酸0.06%、余量为净化水。
所述柚子汁可采用Na2CO3调pH值为6.5。
所述乳酸菌发酵柚子汁饮料按质量百分比的原料组成最好为:柚子汁28%~30%、乳酸菌6%、蔗糖6%、蜂蜜2%、柠檬酸0.06%、卡拉胶0.03%、耐酸性CMC-Na0.02%、余量为净化水。
所述乳酸菌发酵柚子汁饮料的制备方法,包括以下步骤:
1)在脱脂奶粉中注入热水,溶解后分装在试管内并置于高压杀菌锅中杀菌,制成培养基,将乳酸菌在培养基中进行传代培养,当pH值为4.0~4.2,乳酸酸度在0.8%~1.0%时,置于冰箱保存备用;
2)将柚子果肉预煮后,榨汁,过滤,得澄清的果汁,再用盐酸溶液处理,然后第一次用清水漂洗,再用NaOH溶液处理后,再第二次用清水漂洗后,用Na2CO3调柚子汁pH值至6.5;
3)在步骤2)得到的柚子汁中加入蔗糖、蜂蜜和柠檬酸,高温灭菌后,冷却,接种发酵,得乳酸菌发酵柚子汁饮料。
在步骤1)中,所述热水的加入量按质量比可为脱脂奶粉的9倍;所述传代培养可进行3~4次。
在步骤2)中,所述预煮的条件可为在65~70℃的水浴锅中预煮10min;所述榨汁可采用榨汁机榨汁;所述过滤可采用纱布过滤;所述用盐酸溶液处理的条件可为:采用浓度为1%的盐酸溶液在40℃下处理30min;所述用NaOH溶液处理的条件可为:采用浓度为1%的NaOH溶液在50℃下处理5~10min。
在步骤3)中,所述在步骤2)得到的柚子汁中加入蔗糖、蜂蜜和柠檬酸后可加入稳定剂,所述稳定剂可采用卡拉胶和耐酸性CMC-Na,按质量百分比卡拉胶加入量可为0.03%,耐酸性CMC-Na的加入量可为0.02%;所述高温灭菌的条件可为95~100℃下灭菌25~30min,或采用超高温瞬时灭菌机在120~130℃下灭菌3~5s;所述冷却的温度可为35~45℃,最好为40℃;所述发酵的温度可为40~42℃。
本发明以柚子汁为发酵基质,配以蔗糖、蜂蜜等辅料经乳酸菌发酵而成。柚子汁不仅营养丰富,含有丰富的有机酸、维生素等,还具有助消化和利尿的功能。柚子汁经乳酸菌发酵能提高制品的风味和营养价值。
所制备的乳酸菌发酵柚子汁饮料呈深红色,均匀混浊态,无明显分层沉淀,口感酸甜柔和,口味协调,具有特有清香气,能够起到有助于消化吸收、利尿等作用。
具体实施方式
实施例1
一种乳酸菌发酵柚子汁饮料,原料配方为,柚子汁(28%~30%)Na2CO3调pH值为6.5,然后接种经活化的乳酸菌6%,控制温度为40℃,经30h的发酵后再进行调配。最佳配比为蔗糖6%、蜂蜜2%、柠檬酸0.06%、余量为净化水。
其制备步骤如下:
(1)菌种(乳酸菌)活化
a.采用脱脂奶粉中注入9倍的热水溶解(水是通过水净化:将生活饮用水软化,再经过超滤,使之达到饮料工艺用水标准);
b.分装在洗净的试管里置于高压杀菌锅中杀菌;
c.制成培养基;
d.将乳酸菌在培养基中进行3或4次传代培养;
e.当pH值为4.0~4.2,乳酸酸度在0.8%~1.0%时菌种可达正常活力,而后置于冰箱保存备用;
(2)柚子汁的制备
a.预煮:将果肉在65~70℃的水浴锅中预煮10min;
b.榨汁:将柚子果肉放入榨汁机中进行榨汁;
c.过滤:得到的柚子汁用纱布进行过滤,得到澄清的果汁;
d.处理及漂洗:先用1%的盐酸溶液在40℃下处理30min,然后用清水漂洗,再用1%的NaOH溶液在50℃下处理5~10min,再用清水漂洗(若发现囊衣除得不是很干净,应改为手工);
(3)调pH值:用Na2CO3调柚子汁pH值到乳酸菌最佳发酵pH值即6.5;
(4)灭菌前调配:将柚子汁,蔗糖,蜂蜜及柠檬酸加入到柚子汁中;
(5)灭菌:将调配完的柚子汁于95~100℃灭菌25~30min(或采用超高温瞬时灭菌机对调配完的柚子汁进行杀菌,温度为120~130℃,时间为3~5s。);
(6)接种与发酵:灭菌柚子汁冷却至35~45℃,在无菌条件下接种发酵。发酵温度40~42℃;
(7)产品质量检验:
a.按照植物提取饮料相关国家标准,进行质量检验,合格为成品,不合格为次品。
b.理化指标:总固形物含量11.5%,蔗糖含量9.3%,pH值3.9~4.0,酸度(以乳酸计)0.86%。
实施例2
一种乳酸菌发酵柚子汁饮料配方在考虑延长成品保质期时可变形为:柚子汁5ml,蜂蜜2%,蔗糖6%,0.03%卡拉胶,0.02%耐酸性CMC-Na,接种量5%,余量为净化水,发酵温度40℃,发酵时间30h。
其制作方法与步骤与实施例1相同。
本发明制得的乳酸菌发酵柚子汁饮料可进行产品质量检验,方法及结果如下:
a.按照植物提取饮料相关国家标准,进行质量检验,合格为成品,不合格为次品。
b.理化指标:总固形物含量11.5%,蔗糖含量9.3%,pH值3.9~4.0,酸度(以乳酸计)0.86%。
Claims (10)
1.一种乳酸菌发酵柚子汁饮料,其特征在于按质量百分比的原料组成为:柚子汁28%~30%、乳酸菌6%、蔗糖6%、蜂蜜2%、柠檬酸0.06%、余量为净化水。
2.如权利要求1所述一种乳酸菌发酵柚子汁饮料,其特征在于所述柚子汁采用Na2CO3调pH值为6.5。
3.如权利要求1所述一种乳酸菌发酵柚子汁饮料,其特征在于所述乳酸菌发酵柚子汁饮料按质量百分比的原料组成为:柚子汁28%~30%、乳酸菌6%、蔗糖6%、蜂蜜2%、柠檬酸0.06%、卡拉胶0.03%、耐酸性CMC-Na0.02%、余量为净化水。
4.如权利要求1所述一种乳酸菌发酵柚子汁饮料的制备方法,其特征在于包括以下步骤:
1)在脱脂奶粉中注入热水,溶解后分装在试管内并置于高压杀菌锅中杀菌,制成培养基,将乳酸菌在培养基中进行传代培养,当pH值为4.0~4.2,乳酸酸度在0.8%~1.0%时,置于冰箱保存备用;
2)将柚子果肉预煮后,榨汁,过滤,得澄清的果汁,再用盐酸溶液处理,然后第一次用清水漂洗,再用NaOH溶液处理后,再第二次用清水漂洗后,用Na2CO3调柚子汁pH值至6.5;
3)在步骤2)得到的柚子汁中加入蔗糖、蜂蜜和柠檬酸,高温灭菌后,冷却,接种发酵,得乳酸菌发酵柚子汁饮料。
5.如权利要求4所述一种乳酸菌发酵柚子汁饮料的制备方法,其特征在于在步骤1)中,所述热水的加入量按质量比为脱脂奶粉的9倍;所述传代培养可进行3~4次。
6.如权利要求4所述一种乳酸菌发酵柚子汁饮料的制备方法,其特征在于在步骤2)中,所述预煮的条件为在65~70℃的水浴锅中预煮10min;所述榨汁可采用榨汁机榨汁;所述过滤可采用纱布过滤。
7.如权利要求4所述一种乳酸菌发酵柚子汁饮料的制备方法,其特征在于在步骤2)中,所述用盐酸溶液处理的条件为:采用浓度为1%的盐酸溶液在40℃下处理30min;所述用NaOH溶液处理的条件为:采用浓度为1%的NaOH溶液在50℃下处理5~10min。
8.如权利要求4所述一种乳酸菌发酵柚子汁饮料的制备方法,其特征在于在步骤3)中,所述在步骤2)得到的柚子汁中加入蔗糖、蜂蜜和柠檬酸后加入稳定剂,所述稳定剂采用卡拉胶和耐酸性CMC-Na,按质量百分比卡拉胶加入量为0.03%,耐酸性CMC-Na的加入量为0.02%。
9.如权利要求4所述一种乳酸菌发酵柚子汁饮料的制备方法,其特征在于在步骤3)中,所述高温灭菌的条件为95~100℃下灭菌25~30min,或采用超高温瞬时灭菌机在120~130℃下灭菌3~5s。
10.如权利要求4所述一种乳酸菌发酵柚子汁饮料的制备方法,其特征在于在步骤3)中,所述冷却的温度为35~45℃,最好为40℃;所述发酵的温度可为40~42℃。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410133041.8A CN103919205B (zh) | 2014-04-03 | 2014-04-03 | 一种乳酸菌发酵柚子汁饮料及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410133041.8A CN103919205B (zh) | 2014-04-03 | 2014-04-03 | 一种乳酸菌发酵柚子汁饮料及其制备方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN103919205A true CN103919205A (zh) | 2014-07-16 |
CN103919205B CN103919205B (zh) | 2016-01-27 |
Family
ID=51137789
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410133041.8A Expired - Fee Related CN103919205B (zh) | 2014-04-03 | 2014-04-03 | 一种乳酸菌发酵柚子汁饮料及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103919205B (zh) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105029578A (zh) * | 2015-08-03 | 2015-11-11 | 融安县颖丰水果种植有限公司 | 一种蜜柚果汁饮料及制备方法 |
CN105581209A (zh) * | 2016-01-08 | 2016-05-18 | 江西果果生物科技有限公司 | 一种柚子酵素保健饮料的制作方法 |
CN106798010A (zh) * | 2016-12-28 | 2017-06-06 | 江苏微康生物科技有限公司 | 一种乳酸菌水饮料及其制备方法 |
CN110637958A (zh) * | 2019-10-08 | 2020-01-03 | 苏州工业园区梵稻食品科技发展有限公司 | 一种益生菌发酵蜂蜜柚子复合饮品及其生产工艺 |
KR102293724B1 (ko) * | 2021-04-29 | 2021-08-26 | 한국교통대학교산학협력단 | 신규 락토바실러스 플란타룸 knut 0118 균주 및 이의 용도 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101569430A (zh) * | 2008-04-30 | 2009-11-04 | 悠哈味觉糖有限公司 | 饮料组合物及其制造方法 |
CN103300311A (zh) * | 2013-06-04 | 2013-09-18 | 华南理工大学 | 一种脱苦柚子果肉浆及其生产方法和用途 |
CN103300312A (zh) * | 2013-06-04 | 2013-09-18 | 华南理工大学 | 一种脱苦柚子皮及其生产方法与用途 |
CN103300439A (zh) * | 2013-06-04 | 2013-09-18 | 华南理工大学 | 一种柚子全果发酵饮料及其生产方法 |
-
2014
- 2014-04-03 CN CN201410133041.8A patent/CN103919205B/zh not_active Expired - Fee Related
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101569430A (zh) * | 2008-04-30 | 2009-11-04 | 悠哈味觉糖有限公司 | 饮料组合物及其制造方法 |
CN103300311A (zh) * | 2013-06-04 | 2013-09-18 | 华南理工大学 | 一种脱苦柚子果肉浆及其生产方法和用途 |
CN103300312A (zh) * | 2013-06-04 | 2013-09-18 | 华南理工大学 | 一种脱苦柚子皮及其生产方法与用途 |
CN103300439A (zh) * | 2013-06-04 | 2013-09-18 | 华南理工大学 | 一种柚子全果发酵饮料及其生产方法 |
Non-Patent Citations (3)
Title |
---|
任大勇 等: "发酵型柚子汁乳酸菌饮料的研制", 《饮料工业》 * |
杨炳坤 等: "蓝莓果汁乳酸菌饮料的工艺研究", 《科技创新与应用》 * |
苏琳 等: "柚汁乳酸菌饮料的工艺研究", 《食品科技》 * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105029578A (zh) * | 2015-08-03 | 2015-11-11 | 融安县颖丰水果种植有限公司 | 一种蜜柚果汁饮料及制备方法 |
CN105581209A (zh) * | 2016-01-08 | 2016-05-18 | 江西果果生物科技有限公司 | 一种柚子酵素保健饮料的制作方法 |
CN106798010A (zh) * | 2016-12-28 | 2017-06-06 | 江苏微康生物科技有限公司 | 一种乳酸菌水饮料及其制备方法 |
CN110637958A (zh) * | 2019-10-08 | 2020-01-03 | 苏州工业园区梵稻食品科技发展有限公司 | 一种益生菌发酵蜂蜜柚子复合饮品及其生产工艺 |
KR102293724B1 (ko) * | 2021-04-29 | 2021-08-26 | 한국교통대학교산학협력단 | 신규 락토바실러스 플란타룸 knut 0118 균주 및 이의 용도 |
Also Published As
Publication number | Publication date |
---|---|
CN103919205B (zh) | 2016-01-27 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103966057B (zh) | 一种百香果酒的制备方法 | |
CN102940038B (zh) | 铁皮石斛植物蛋白乳酸饮品的制备方法 | |
CN103519283B (zh) | 一种猕猴桃发酵饮料及制备方法和应用 | |
CN105495244A (zh) | 柚子苹果番茄酵素保健饮料的制作方法 | |
CN103919205B (zh) | 一种乳酸菌发酵柚子汁饮料及其制备方法 | |
CN104304560A (zh) | 一种甜茶红茶菌 | |
CN106106728A (zh) | 菊花酸奶及其制备方法 | |
CN106010887A (zh) | 一种蜜柚果酒的制备方法 | |
CN104305427A (zh) | 葡萄红茶菌饮料 | |
CN104522170A (zh) | 一种红枣枸杞酸奶及其制备方法 | |
CN105581209A (zh) | 一种柚子酵素保健饮料的制作方法 | |
CN105962344A (zh) | 一种葛根叶、桑叶复合酵素的制备方法 | |
CN107593925A (zh) | 一种黑豆黑木耳豆奶及其制备方法 | |
CN105961694A (zh) | 玫瑰茶醋饮料的生产方法 | |
CN104273628A (zh) | 以薏米为原料的生物饮料及其制备方法 | |
CN110495545A (zh) | 一种青梅红茶菌复合饮料及其制备方法 | |
CN109221405A (zh) | 一种葛根酸奶的加工方法 | |
CN104286281A (zh) | 一种西瓜红茶菌饮料 | |
CN108497064B (zh) | 一种搅拌型铁皮石斛水牛酸乳及其制备方法 | |
CN104585401A (zh) | 一种桑椹果叶袋泡茶的制备方法 | |
CN107373526A (zh) | 一种酵素即食菜的液体制作方法 | |
CN112931618A (zh) | 一种南瓜酸奶及制备方法 | |
KR101171390B1 (ko) | 허브가 함유되어 있는 젤리 제조방법 및 이로부터 제조된 젤리 | |
CN104170960A (zh) | 一种巴西莓胶原多肽Mg酸牛奶 | |
TW201540194A (zh) | 檸檬多酚粉末之製備方法及其應用 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
CF01 | Termination of patent right due to non-payment of annual fee | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160127 Termination date: 20170403 |