CN103923813B - 一种苦荞山楂保健果醋及其制备方法 - Google Patents
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Abstract
本发明提供了一种苦荞山楂保健果醋及其制备方法。该苦荞山楂果醋主要包含苦荞麦芽、山楂以及适当辅助剂。本发明的特点是将营养与日常饮用饮料的口感相结合，并具有抗氧化、润肠道、美容祛斑功效。该苦荞麦芽山楂果醋主要通过将荞麦芽50-60份、山楂30-40份及适当辅助剂5-10份，经深层液态发酵方法制得。并经实验证实，由于苦荞麦芽的生长周期中黄酮含量变化特点在发芽20h时黄酮含量最高。此外山楂中同样含有丰富的黄酮物质。因此，使得最终成品黄酮含量加倍。
Description
技术领域
本发明涉及到一种苦荞山楂保健果醋制及其备方法，属功能性食品加工制造领域。
背景技术
苦荞麦为蓼科荞麦属双子叶植物，学名鞑靼荞麦，是我国一种独有的古老作物，与人们所熟悉的何首乌、大黄等是亲兄弟。荞麦在我国种植面积比较大，常年保持在7万hm2以上的有内蒙古、陕西、甘肃、云南，四川、宁夏有3～7万hm2，贵州、河北、山西、吉林、新疆等地有1～3万hm2。荞麦具有丰富的营养成分，据测定荞麦粉含水分13.5％，蛋白质10.2％，脂肪2.5％，碳水化合物72.2％，纤维素1.2％。荞麦的蛋白质组成不同于一般的粮食作物，由19种氨基酸组成，其中谷氨酸、精氨酸、天冬氨酸和亮氨酸含量较高，分别为18.18、9.09、9.92和6.53(g/100g蛋白质)，且人体必需的8种氨基酸组成比较合理，接近鸡蛋蛋白质的组成比例。国外食品营养专家研究证实，荞麦蛋白质的营养效价指数高达80％～90％(大米为70％、小麦为59％)，是粮食作物中氨基酸种类最全面、营养最丰富的粮种。现代临床医学观察表明，苦荞对糖尿病、高血压、高血脂、冠心病、中风肥胖症等病人都有辅助治疗作用，并对机体强免疫力、抗氧化、防衰老以及改善亚健康状态都有积极作用。苦荞麦含有多种营养成分，其中含有一种特殊的类黄酮物质——芦丁，这种物质不仅有维持血管壁的正常透性与脆性，软化血管，有促进伤口愈合、消炎、抗过敏、止咳、平喘、降血脂的作用。还具有抗自由基作用，可抑制皮肤老化，减少色斑。且芦丁对紫外线有一定的吸收作用，是天然的防晒剂。维生素E，它具有较强的抗氧化作用，可抑制和消除人体内过剩的自由基，活化巨噬细胞，消除皮肤的色素沉积，增强人体免疫机能，减轻抗癌药物的负作用。荞麦中还有一种疗效成分——2，4-二羟基顺式肉桂酸，它具有抑制皮肤生成黑色素的物质，有预防老年斑和雀斑产生的作用。并且还具有阻碍白血细胞增殖的蛋白质阻碍物质。苦荞麦中的脂肪大多为不饱和脂肪酸、油酸和亚油酸，占总脂肪酸含量的80％左右。可溶性膳食纤维占总纤维量的20％～30％，其可促进有毒物质的排泄，降低血清总胆固醇及LDL胆固醇含量。而据文献记载并加以证实，在荞麦芽在发芽20h的时候含量最高，因此本次本产品所选用的荞麦芽均为无土栽培下发芽18～22h的荞麦芽。
山楂营养丰富，除含有碳水化合物、氨基酸、有机酸、纤维素、鞣质、三萜、黄酮等成分外，还含有维生素、矿物质以及微量元素，其中以VC含量尤为突出，一般每100g果实含VC60mg。山楂自古以来，被作为开胃消食的中药，近代研究表明，山楂中山楂酸等有机酸，入胃以后，能增强酶的作用，促进肉食消化，有助于胆固醇软化，所以食用山楂醋制品有消食，降脂作用，被称为老年人的保健食品。脂肪酸还可以促进脂肪分解，故可消油腻肉食之积滞。山楂中的黄酮类、三萜类、烯酸等能舒张血管，加强和调节心肌，具有降低胆固醇和降血压的作用此外，对心脏活动功能障碍神经官能症、心率失常等症也有辅助治疗作用。并被证明对高血压、高血脂、冠心病等有一定的疗效。并且有新研究发现山楂果实提取物对体液和细胞免疫有促进作用。
苦荞醋含有丰富的营养成分，具有独特的药理作用。它具有相当强大的杀菌、抑菌能力，还可缓解疲劳，具有抗氧化、抗衰老、美容、促进食欲和护胃等作用。同时有大量实验数据表明，苦荞醋对降低血糖、血脂，防癌等方面都有显著作用。由于苦荞成分的特殊性，用其所制造的食醋使以上所提到的功效更佳显著。特别是在抗氧化与降“三高”方面。食醋本是生活中不可或缺的调味品，但随着人们生活水平的提高，对营养的推崇，再加之食醋的多种功能性。本发明将苦荞与山楂结合，使得醋的功效与美味相结合，更加符合现代人的追求。特别是其突出的抗氧化、抗衰老、促进肠道蠕动等作用，再加之酸甜可口的味道更受大多数女性的青睐。
发明内容
本发明提供一种苦荞山楂保健果醋，该保健果醋由如下重量比例的原料制成：
苦荞麦芽50-60份、山楂30-40份及适当辅助剂5-10份，经深层液态发酵方法制得。
辅助剂优选为：麸曲、α-淀粉酶、酵母菌发酵液、沪酿101醋酸菌发酵液、α-淀粉酶、CaCl2、Na2CO3。
本发明保健果醋原料的重量比例进一步优选为：
苦荞麦芽50份、山楂40份、辅助剂10份。
本发明是提供一种苦荞山楂保健果醋，所制得的醋口味酸甜、风味良好，适合日常饮用。且使得黄酮含量加倍，促进肠道蠕动、消化能力加强。
本发明是提供一种苦荞山楂保健果醋。主要是先将苦荞进行液化、糖化，山楂进行榨汁、过滤后混合，加入酵母菌进行酒精发酵、培养，之后接种沪酿101醋酸菌进行醋酸发酵，发酵完全后灭菌，制成品。
附图说明：
以苦荞、山楂制备苦荞山楂保健果醋工艺流程图说明如下：
a、苦荞麦芽的处理、液化、糖化
1、选取发芽18～20h的苦荞麦芽清洗后进行粉碎榨汁
2、投料：苦荞麦芽匀浆∶水＝1∶5。
3、液化：首先加入碳酸钠与氯化钙调节Ph值6.2～6.4后升温至50℃，然后投入α-淀粉酶搅拌均匀。由于其有效作用温度为90℃，故加温至此温度，维持15min，原料液化后继续升温至100℃，维持15min。(利用碘液测试为棕黄色即为液化完全)
4、糖化：醪液降温至60～65℃，加入麸曲，麸曲用量为原料淀粉质量的10％，糖化2～3h。(通过测定还原糖，糖浓度达15～16％即可。)
b、山楂汁的制备
1、选果：原料中有时混入病虫害果和腐烂果等，为了不影响山楂汁色、香、味及减少微生物的污染，必须将其剔除。
2、洗涤：选果后，将山楂果用0.01％NaHSO3溶液浸泡1.5h后并在35℃以下，流动水漂洗10min。
3、破碎：利用捣碎机，将其山楂果破碎为3～5mm大小。(去掉果核)
4、灭酶：破碎山楂与水的比例为1∶2(质量比)。混合后加热至90℃，持续5min。
5、榨汁：利用高速组织捣碎机榨汁
6、酶解处理：冷却后调整温度至45℃左右，加入果胶酶、纤维素酶，使用量分别为2％、3％，酶解2h。
7、过滤：处理后果汁通过筛滤分离出果肉浆，滤网以80目为宜。
c、成分混合发酵
1、调整糖度：将糖度调整到18°Bx(若果汁含糖量低可补加木糖醇)。
2、灭菌：升温至100℃，维持10min。
3、过滤：降温后，经离心筛过滤去除渣料，醪液备用。
4、酒精发酵：将混合料液通入酒精发酵罐中，调整酒液浓度至8Be。向醪液中添加醪液质量10％的酵母种子液，将培养温度维持在30～34℃，进行酒精发酵50～60h酒精含量达到6％即可。
5、醋酸发酵：将酒醪通入醋酸发酵罐，接入10％的醋酸菌种子液，温度维持在32～35℃，进行连续搅拌。发酵前期通风量1∶0.09，中期为1∶0.13，后期为1∶0.09。在发酵后期每隔2h测定取样测定醋酸，当酒精基本无残留，酸度不在上升即可停止发酵。发酵时间大约为60h左右。
6、灭菌：发酵结束后升温至85℃进行灭菌
7、灌装、包装
经过化验分析所得荞麦芽山楂果醋功能食品的各项理化指标均符合国家食醋标准。并测得成品中黄酮含量为109.0mg/100mL。
Claims (1)
1.一种苦荞山楂保健果醋，其特征在于，该保健食品是由如下重量比的原料：荞麦芽50-60份、山楂30-40份及适当辅助剂5-10份，经深层液态发酵方法制得；
选取发芽18～22h的苦荞麦芽；
所述辅助剂由麸曲、α-淀粉酶、酵母菌发酵液、沪酿101醋酸菌发酵液、CaCl2及Na2CO3组成；
该保健果醋通过以下制备方法制备：
a：苦荞麦芽的处理、液化及糖化为：
as1、选取发芽18～22h的苦荞麦芽清洗后进行粉碎榨汁；
as2、投料：苦荞麦芽匀浆∶水＝1∶5；
as3、液化：首先加入碳酸钠与氯化钙调节pH值6.2～6.4后升温至50℃，然后投入α-淀粉酶搅拌均匀；加温至90℃，维持15min，原料液化，后继续升温至100℃，维持15min；
as4、糖化：醪液降温至60～65℃，加入麸曲，麸曲用量为原料苦荞麦芽中淀粉质量的10％，糖化2～3h；
b：山楂汁的制备为：
bs1、选果：剔除原料中有时混入的病虫害果和腐烂果；
bs2、洗涤：选果后，将山楂果用0.01％NaHSO3溶液浸泡1.5h后并在35℃以下，流动水漂洗10min；
bs3、破碎：利用捣碎机，去掉果核后，将其山楂果破碎为3～5mm大小；
bs4、灭酶：由第bs3步骤后得到的山楂与水混合，其质量比为1∶2，加热至90℃，持续5min；
bs5、榨汁：利用高速组织捣碎机榨汁；
bs6、酶解处理：冷却后调整温度至45℃，加入果胶酶及纤维素酶，使用量分别为2％、3％，酶解2h；
bs7、过滤：处理后通过筛滤分离出果肉浆，滤网以80目为宜；
c：所述苦荞麦芽的处理、液化及糖化后的成分与所述山楂汁混合发酵为：
cs1、调整糖度：将混合料液的糖度调整到18°Bx；
cs2、灭菌：升温至100℃，维持10min；
cs3、过滤：降温后，经离心筛过滤去除渣料；
cs4、酒精发酵：将混合料液通入酒精发酵罐中，调整酒液浓度至8°Bé，得到8°Bé的醪液；向所述醪液中添加酵母菌发酵液，所述的酵母菌发酵液占醪液质量10％，将培养温度维持在30～34℃，进行酒精发酵50～60h；
cs5、醋酸发酵：将酒精发酵后的醪液通入醋酸发酵罐，接入10％的沪酿101醋酸菌发酵液，温度维持在32～35℃，进行连续搅拌，发酵前期通风量1∶0.09，中期为1∶0.13，后期为1∶0.09；发酵时间为60h；
cs6、灭菌：发酵结束后升温至85℃进行灭菌。
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