CN104223259A - 一种富含花青素的蔬菜发酵饮料及其制备方法 - Google Patents
一种富含花青素的蔬菜发酵饮料及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23V2400/11—Lactobacillus
Abstract
本发明公开了一种富含花青素的蔬菜发酵饮料,并公开了该饮料的制备方法,属于饮料及饮料加工技术领域。所述富含花青素的蔬菜发酵饮料采用发酵的方法制备;其中原料重量比为:芹菜:紫甘蓝=1:2-5。发酵采用原料沸水灭酶后混合适量的沸水,冷却至中心温度40℃-50℃,加入含有大量乳酸菌、酵母菌以及其他有益菌的“引子”,密封静置发酵,期间不可搅拌。使菌种逐层发酵,各类菌群相互抑制,互相影响,缓慢的发酵过程中,更利于有益物质的产生,达到发酵的最佳效果。本发明产品纯蔬菜发酵,富含各种乳酸菌、酵母菌、各种酶类以及花青素等,有益消化,增进食欲,保护心血管,可提高人体抵抗自由基的能力。对身体健康非常有益。
Description
技术领域:
本发明属于饮料及饮料加工技术领域,涉及一种富含花青素的蔬菜发酵饮料及其制备方法。
背景技术:
花青素(Anthocyanidin),又称花色素,他是一类化合物的总称,并不是一种单纯的物质,是由Marguart(1853)命名矢车菊花朵中的蓝色提取物时提出来的。属于黄酮类化合物,分子量:287.246,分子式:C15H11O6。
花青素为人体带来多种益处。从根本上讲,花青素是一种强有力的抗氧化剂,它能够保护人体免受一种叫做自由基的有害物质的损伤。花青素的自由基清除能力是维生素E的50倍,也是维生素C的20倍。花青素可被人体100%地吸收,服用20分钟后,血液中就能检测到,并在体内维持长达27小时。与其它抗氧化剂不同,花青素有跨越血脑屏障的能力,可以直接保护大脑中枢神经系统。花青素还能够增强血管弹性,改善循环系统和增进皮肤的光滑度,抑制炎症和过敏,改善关节的柔韧性。近年来对作为多酚的花青素对健康可能带来的好处的关注越来越集中。将来花青素的这种特性在功能食品和保健食品中有可能得到日益应用。
现在市面上的花青素饮料,大多数为蓝莓、桑葚、紫葡萄等水果果汁进行调配得到的果汁饮料,含糖量较高,适应范围较窄。并且为了得到较好的颜色和口感,往往还需要添加色素、甜味剂、酸味剂以及防腐剂等,削弱了产品的保健功效,并增加了食品安全的风险。利用紫葡萄、蓝莓等花青素含量高的浆果制作的果醋果酒是另一类受欢迎的饮料。这些通常都是以含糖量很高的浆果为原料生产的,而对紫甘蓝等更贴近大众且价格低廉、材料易得的普通蔬菜的利用并不多见。
申请号:201310527061.9《一种富含花青素蓝莓复合饮料的制备方法》公开了一种富含花青素蓝莓复合饮料的制备方法,是由下述重量份的原料制成:蓝莓80-100、紫甘薯20-30、去核杨梅20-30、紫米粉5-10、紫甘蓝粉8-15、黑枸杞8-15、紫罗兰2-3、玫瑰果2-3、洋甘菊3-5、啤酒花2-3、藿香1-2、丝瓜根1-2、南瓜藤2-3、金钱草1-2、奶粉0.2-0.4、白酒10-20、适量水;该发明是以含糖量高、生产期短、价格昂贵、市场普及率并不高的几种水果为主,辅以少量的蔬菜制备。存在原料应用受限,生产期受限,生产成本高,难以推广等缺点。
申请号:201110278268.8《一种清除人体体内毒素的酵素食疗液及其制备方法》公开了一种清除人体体内毒素的酵素食疗液及其制备方法,它是由橙子、柚子、柠檬、苹果、青梅、诺丽果、凤梨、胡萝卜、黄瓜、冬瓜、苦瓜、芦笋、紫甘蓝、芹菜、番茄、芜菁、牛蒡、红薯、海带、黑木耳、红小豆、绿茶、普洱茶、火麻仁、莱菔子、栀子、玉米须、枸杞子、决明子、芦荟、甘草、山药、红枣、山楂、橄榄、山茶果、蜂蜜、黑糖、米醋、苹果醋经过封闭发酵而成。富含氨基酸、维生素、微量元素、多肽、多糖、黄酮类、花青素、酵素、SOD等多种营养成分,具有清热解毒、祛瘀解毒、祛湿解毒、清血解毒、扶正解毒的五大综合性解毒特点。对于五脏六腑的积毒所引起的诸种病变、杂症有良好的食疗作用,但同样存在组分过于复杂、原料不易得,不易扩大生产及推广的缺陷,另外该发明采用了原料混合后封闭自然发酵的制备方法,发酵启动困难,不易控制且重复性差。
紫甘蓝(又名红甘蓝;红球甘蓝色素;卷心菜红色素;甘蓝红)。叶片卵圆或近圆形,色紫红或深绿,叶脉紫红色,叶肉肥厚,叶面光滑,覆有灰白色蜡粉。叶球紧实、扁平,圆球或高圆形。喜温和的气候条件,对温度条件适应性很强,即抗寒又耐高温。种子发芽适温为15~20℃,在25~30℃高温条件下也可正常发芽。莲座叶生长期和抽薹期需要较高的温度,适温为20~25℃。
紫甘蓝的价格便宜,但是营养却很丰富,富含花青素、维生素C、维生素E、维生素B族以及纤维素。每100克食用部分含胡萝卜素0.11毫克、维生素B10.04毫克、维生素B20.04毫克、维生素C39毫克、尼克酸0.3毫克、糖类4%、蛋白质1.3%、脂肪0.3%、粗纤维0.9%、钙100毫克、磷56毫克、铁1.9毫克。其中含有的维生素成分及矿物质都高于结球甘蓝。200克甘蓝菜中所含有的维生素C的数量是一个柑橘的两倍。
在甘肃、青海、陕西、山西、宁夏等地,有一种叫做浆水面的面食非常流行。浆水面是以浆水做汤汁的一种面食。浆水就是用包菜、芹菜、萝卜、土豆、黄豆芽等为原料(还有其他原料,依口味习惯选择一样,也可以是几样搭配而作),在沸水里烫过后,发酵而成,其中乳酸和酵母菌为优势菌种。陇上气候干燥,土地含盐碱过多,所以常食味酸性凉的浆水,不但能中和碱性,而且还可以败火解暑,消炎降血压。它含有多种有益的酶,三伏盛暑,食之,不仅能解除疲劳,恢复体力,增进食欲,而且对高血压、肠胃病和泌尿病有一定的疗效。
发明内容:
本发明所要解决的技术问题是利用紫甘蓝制作出风味独特的花青素饮料。
本发明另一个目的是提供该富含花青素的蔬菜发酵饮料的制备方法。
为了达到上述目的,本发明采用如下技术方案:
一种富含花青素的蔬菜发酵饮料,采用包括发酵的方法制备;
一种富含花青素的蔬菜发酵饮料,所述制备方法还包括原料处理、发酵容器清洗灭菌;
所述原料为紫甘蓝和芹菜,所述原料的重量比为:芹菜:紫甘蓝=1:2-5;
优选的,所述发酵容器清洗灭菌包括如下步骤:
1.选择:发酵容器根据生产量选择瓦缸、玻璃容器或者食品级耐酸碱发酵罐,成品选用玻璃瓶或其他可高温灭菌,耐酸碱的食品级材料。
2.清洗:所有器皿用洗涤剂和毛刷加入自来水后刷洗干净,清水冲洗三遍以上,纯净水冲洗三遍。
3.灭菌:发酵罐等容器使用前通入121℃,0.1mPa蒸汽,保持35min或用沸水淋洗2遍。
4.冲洗:发酵前,放压冷却至常温,用沸水淋洗2遍。
优选的,所述原料处理包括如下步骤:
1.紫甘蓝:去烂叶,去蒂后,清洗,切条,宽度0.3-1cm,长无限制;
2.芹菜:去杂,去烂叶,清洗,备用。
3.灭酶:将清洗后的原料,在3-5倍体积的沸水中漂烫30s-60s。
为提高原料利用率,节约成本,可选用精品蔬菜精选时所舍弃的部分作为原料,但不可有霉烂变质的部分。
优选的,所述发酵包括如下步骤:
1.冷却:将灭酶后的原料及沸水趁热全部转移至发酵容器内。再加入混合物0.5-3倍体积的沸水,不能装满。封口,冷却至中心温度40℃-50℃。期间可以打开封口,快速测量内部温度,但不可搅拌。
2.加入“引子”:将“引子”加入到发酵罐中,不搅动。虽会影响发酵速度,但是发酵菌更易适应,可改善发酵风味。引子占发酵罐内总发酵物质量的15-25%。上述内容中的“引子”,是指发酵后的菜,其中含有大量乳酸菌、酵母菌以及其他有益菌,起到菌种的作用。改善原理是由于在自然发酵中,菌种逐层发酵,各类菌群相互抑制,互相影响,缓慢的发酵过程中,更利于有益物质的产生,达到发酵的最佳效果。
3.发酵:密封发酵罐,进行第一阶段降温,至中心温度达到35℃-43℃,发酵罐内开始有气泡产生,恒温在30℃-38℃之间发酵12-24小时。待发酵罐内原料产生大量气泡,表面鼓出,然后再回落,表明发酵完成,搅拌均匀。
进一步,所述富含花青素的蔬菜发酵饮料,其制备方法包括调味,在发酵完成后进行;
所述调味具体为:将发酵后的液体,过滤澄清后,加入5-10%白砂糖,搅拌均匀。
进一步,所述富含花青素的蔬菜发酵饮料,其制备方法包括灭菌包装;经上述发酵方法制备,本发明的蔬菜发酵饮料,性质稳定,完全没有其他果蔬饮料易分层、不耐高温的缺点,因此,各种常见的热灭菌和冷灭菌均可采用,成本低且容易实现。
所述灭菌可采用本领域公知的各种热灭菌和/或冷灭菌方法;
优选的,所述灭菌包装步骤如下:煮沸,定量热灌装,灭菌,灭菌温度为85-95℃,灭菌时间5-15分钟。
有益效果:
1.本发明借鉴了“浆水”的制作方法,将其批量加工,成为一种饮料。现在市场上的果蔬饮料制作工艺都是以果蔬汁(浆)作为调配或者发酵基础,还没有见到类似本发明的纯蔬菜发酵的饮料,丰富了饮料类型。
2.根据配方不同,本发明色泽呈淡粉色至深紫色,紫甘蓝含量越高,颜色越深。口感清凉,酸甜,生精止渴,消暑润肺,特别适宜夏天饮用。
3.本发明在原料选用上利用了大量的精品蔬菜不要的残次部分或者是品相不佳的部分。这类原料在超市,或其他蔬菜生产加工环节,产量很大,通常以垃圾的形式焚烧或者当做肥料。因此,本发明不仅有效的减少了浪费,并且大大提高了其附加值。真正做到了变废为宝。
4.本产品利用了大量的紫甘蓝作为原料,发酵后的液体呈弱酸性。花青素更易被弱酸性水溶液提取,发酵后的紫甘蓝呈白色,表明花青素提取率高,饮料中花青素含量也高。市面上的果蔬饮料通常以果蔬汁调配,或者与乳制品混合发酵得到。防腐剂,色素、甜味剂等添加剂大量使用。而本发明整个工艺过程无外源色素、防腐剂添加,因此饮用更放心。
5.本产品纯蔬菜发酵,富含各种乳酸菌、酵母菌、各种酶类以及花青素等,有益消化,增进食欲,保护心血管,可提高人体抵抗自由基的能力,对身体健康非常有益。
6.本发明与其他果蔬饮料相比,具有耐高温、稳定且不易分层的特点,各种常见的热灭菌和冷灭菌皆可实现灭菌效果,可操作性强,成本低廉,市场前景广阔。
具体实施方式:
实施例1:
一种富含花青素的蔬菜发酵饮料,由以下方法制备:
1.发酵容器采用常规方法杀菌。
2.紫甘蓝、芹菜去杂清洗后,装入发酵容器。
3.加入沸水,使没过所有的原料,之后采用常规方法发酵。
4.发酵完成,将原料与发酵液分离,发酵液过滤后既得富含花青素的蔬菜发酵饮料。
实施例2:
一种富含花青素的蔬菜发酵饮料,由以下方法制备:
1.将瓦缸清洗干净,用沸水淋洗两遍。
2.紫甘蓝,去烂叶,取蒂后,清洗,切条成0.3cm宽的条。
3.芹菜,去杂,去烂叶,清洗,备用。
4.芹菜1公斤,紫甘蓝5公斤,在30公斤沸水中漂烫30s。
5.把漂烫过的原料连同水一起转移至瓦缸中,再加入72公斤沸水,封口冷却至中心温度40℃。
6.加入27公斤“引子”倒入瓦缸内,不搅动。密封后,37℃恒温培养12小时,发酵完成。
7.将发酵物搅匀静置澄清后,用虹吸装置,吸取上层清澈液体,过滤。
8.过滤后的液体,煮沸,定量热灌装,85℃灭菌10min。即为成品。
实施例3:
一种富含花青素的蔬菜发酵饮料,由以下方法制备:
1.将瓦缸清洗干净,用沸水淋洗两遍。
2.紫甘蓝,去烂叶,取蒂后,清洗,切条成0.5cm宽的条。
3.芹菜,去杂,去烂叶,清洗,备用。
4.芹菜3公斤,紫甘蓝6公斤,在30公斤沸水中漂烫30s。
5.把漂烫过的原料连同水一起转移至瓦缸中,再加入30公斤沸水,封口冷却至中心温度40℃。
6.加入12公斤“引子”倒入瓦缸内,不搅动。密封后,37℃恒温培养12小时,发酵完成。
7.将发酵物搅匀静置澄清后,用虹吸装置,吸取上层清澈液体,然后加入5%白砂糖,调味搅拌均匀。
8.调味后的液体,煮沸,定量热灌装,再85℃灭菌10min,即为成品。
实施例4:
一种富含花青素的蔬菜发酵饮料,由以下方法制备:
1.将玻璃钢发酵罐清洗干净,用121℃,0.1mPa蒸汽灭菌后,用沸腾的纯净水淋洗两遍。
2.紫甘蓝,去烂叶,去蒂后,清洗,切条成1cm宽的条。
3.芹菜,去杂,去烂叶,清洗,备用。
4.芹菜70公斤,紫甘蓝140公斤,在650公斤沸水中漂烫30s。
5.把漂烫过的原料连同水一起转移至瓦缸中,再加入650公斤沸水,封口冷却至中心温度40℃。
6.加入300公斤“引子”倒入发酵罐内,不搅动。密封后,37℃恒温培养12小时,发酵完成。
7.将发酵物搅匀静置澄清后,用虹吸装置,吸取上层清澈液体,然后加入5%白砂糖,调味搅拌均匀。
8.调味后的液体,煮沸,定量热灌装,再85℃灭菌10min。即为成品。
Claims (10)
1.一种富含花青素的蔬菜发酵饮料,由如下重量比的原料发酵制备:芹菜:紫甘蓝=1:2-5;其特征在于,所述发酵包括如下步骤:
将清洗后的原料,在3-5倍体积的沸水中漂烫灭酶30s-60s后冷却,将灭酶后的原料及沸水趁热全部转移至发酵容器内,加入混合物0.5-3倍体积的沸水,封口,冷却至中心温度40℃-50℃,不可搅拌;
加入“引子”:
将“引子”加入到发酵罐中,不搅动;引子占发酵罐内总发酵物质量的15-25%;
发酵:密封发酵罐,进行第一阶段降温,至中心温度达到35℃-43℃,发酵罐内开始有气泡产生,恒温在30℃-38℃之间发酵12-24小时,待发酵罐内原料产生大量气泡,表面鼓出,然后再回落,表明发酵完成,搅拌均匀。
2.根据权利要求1所述富含花青素的蔬菜发酵饮料,由包括发酵容器清洗灭菌的方法制备,其特征在于,所述发酵容器清洗灭菌包括如下步骤:
①选择:发酵容器根据生产量选择瓦缸、玻璃容器或者食品级耐酸碱发酵罐;
②清洗:所有器皿用洗涤剂和毛刷加入自来水后刷洗干净,清水冲洗三遍以上,纯净水冲洗三遍;
③灭菌:发酵罐等容器使用前通入121℃,0.1mPa蒸汽,保持35min或用沸水淋洗2遍;
④冲洗:发酵前,放压冷却至常温,用沸水淋洗2遍。
3.根据权利要求1所述富含花青素的蔬菜发酵饮料,由包括调味的方法制备,其特征在于;
所述调味具体为:将发酵后的液体,过滤澄清后,加入5-10%白砂糖,搅拌均匀。
4.根据权利要求1所述富含花青素的蔬菜发酵饮料,由包括灭菌包装的方法制备,其特征在于,所述灭菌包装步骤如下:煮沸,定量热灌装,灭菌,灭菌温度为85-95℃,灭菌时间5-15分钟。
5.根据权利要求1所述富含花青素的蔬菜发酵饮料,其特征在于,由包括以下步骤的方法制备:
将玻璃钢发酵罐清洗干净,用121℃,0.1mPa蒸汽灭菌后,用沸腾的纯净水淋洗两遍;
紫甘蓝,去烂叶,去蒂后,清洗,切条成1cm宽的条;
芹菜,去杂,去烂叶,清洗,备用;
芹菜70公斤,紫甘蓝140公斤,在650公斤沸水中漂烫30s;
把漂烫过的原料连同水一起转移至瓦缸中,再加入650公斤沸水,封口冷却至中心温度40℃;
加入300公斤“引子”倒入发酵罐内,不搅动;密封后,37℃恒温培养12小时;发酵完成;
将发酵物搅匀静置澄清后,用虹吸装置,吸取上层清澈液体,然后加入5%白砂糖,调味搅拌均匀;
调味后的液体,煮沸,定量热灌装,85℃灭菌10min;即为成品。
6.权利要求1-5任一所述富含花青素的蔬菜发酵饮料的制备方法,包括如下步骤:发酵容器清洗灭菌、原料处理、发酵;其特征在于,所述发酵包括如下步骤:
将清洗后的原料,在3-5倍体积的沸水中漂烫灭酶30s-60s后冷却,将灭酶后的原料及沸水趁热全部转移至发酵容器内,加入混合物0.5-3倍体积的沸水,封口,冷却至中心温度40℃-50℃,不可搅拌;
将“引子”加入到发酵罐中,不搅动;引子占发酵罐内总发酵物质量的15-25%;
密封发酵罐,进行第一阶段降温,至中心温度达到35℃-43℃,发酵罐内开始有气泡产生,恒温在30℃-38℃之间发酵12-24小时,待发酵罐内原料产生大量气泡,表面鼓出,然后再回落,表明发酵完成,搅拌均匀。
7.根据权利要求6所述富含花青素的蔬菜发酵饮料的制备方法,其特征在于,所述发酵容器清洗灭菌包括如下步骤:
①选择:发酵容器根据生产量选择瓦缸、玻璃容器或者食品级耐酸碱发酵罐;
②清洗:所有器皿用洗涤剂和毛刷加入自来水后刷洗干净,清水冲洗三遍以上,纯净水冲洗三遍;
③灭菌:发酵罐等容器使用前通入121℃,0.1mPa蒸汽,保持35min或用沸水淋洗2遍;
④冲洗:发酵前,放压冷却至常温,用沸水淋洗2遍。
8.根据权利要求6所述富含花青素的蔬菜发酵饮料的制备方法,其特征在于,还包括调味,所述调味具体为:将发酵后的液体,过滤澄清后,加入5-10%白砂糖,搅拌均匀。
9.根据权利要求6所述富含花青素的蔬菜发酵饮料的制备方法,其特征在于,还包括灭菌包装,所述灭菌包装步骤如下:煮沸,定量热灌装,灭菌,灭菌温度为85-95℃,灭菌时间5-15分钟。
10.根据权利要求6所述富含花青素的蔬菜发酵饮料的制备方法,其特征在于,包括以下步骤:
将玻璃钢发酵罐清洗干净,用121℃,0.1mPa蒸汽灭菌后,用沸腾的纯净水淋洗两遍;
紫甘蓝,去烂叶,去蒂后,清洗,切条成1cm宽的条;
芹菜,去杂,去烂叶,清洗,备用;
芹菜70公斤,紫甘蓝140公斤,在650公斤沸水中漂烫30s;
把漂烫过的原料连同水一起转移至瓦缸中,再加入650公斤沸水,封口冷却至中心温度40℃;
加入300公斤“引子”倒入发酵罐内,不搅动;密封后,37℃恒温培养12小时;发酵完成;
将发酵物搅匀静置澄清后,用虹吸装置,吸取上层清澈液体,然后加入5%白砂糖,调味搅拌均匀;
调味后的液体,煮沸,定量热灌装,85℃灭菌10min;即为成品。
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