CN104489840A - 玉米须保健饮料的制作方法 - Google Patents
玉米须保健饮料的制作方法 Download PDFInfo
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Classifications
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- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- 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
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
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- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
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- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
玉米须保健饮料的制作方法涉及一种饮料的制作方法，特别是玉米须保健饮料的制作方法。将玉米须加入清水煮沸后，过滤得滤液和玉米须渣，滤液补足煮沸时蒸发的水分得玉米须水煮液，将发芽糙米粉和玉米面加入到玉米须水煮液中，水解后过滤得水解液，水解液再经酵母菌发酵、醋酸菌发酵得玉米须醋酸发酵液，将玉米须渣加入到5%的食用醋酸中浸泡、过滤得玉米须醋酸提取液，将玉米须醋酸发酵液与玉米须醋酸提取液混合、过滤、稀释、调配、装瓶、灭菌即得成品。用本发明方法制作的玉米须保健饮料，可以最大限度地保留玉米须的功效成分，不仅可以提高口感，还可以进一步增加玉米须饮料的功效。
Description
技术领域
本发明涉及一种饮料的制作方法，特别是玉米须保健饮料的制作方法。
背景技术
玉米须为禾本科植物玉米的花柱和柱头。玉米须含脂肪油、挥发油、树胶样物质、树脂、苦味糖甙、皂甙、生物碱、隐黄素、维生素C、泛酸、肌醇、维生素K、谷甾醇、豆甾醇、苹果酸、枸椽酸、酒石酸，草酸等多种有益成分。现代药理学分析表明玉米须含有的多种化学成分及营养物质，有显著的利尿、降血糖、抑菌、降压、增强免疫、抗癌等功效，可用于治疗肾炎性水肿、胆结石、糖尿病、湿热黄疸、麻疹、乳糜血尿、血崩、高血压、高血脂等症。美国食品与药品管理局确认玉米须为安全、无毒的物质，且将玉米须提取物所制药品确认为非处方药。
玉米须虽然营养丰富、功效突出，但是需要煮水服用，比较麻烦，而且口感也不好，如果将玉米须制成保健饮料，可以最大限度地保留玉米须的功效成分，不仅可以提高口感，还可以进一步增加玉米须饮料的功效。
发明内容
本发明的目的是提供一种营养丰富、功效突出的的玉米须保健饮料的制作方法。
本发明的目的是这样实现的：
称取一定质量的玉米须，加入50-80倍质量的清水，煮沸10分钟，过滤得滤液和玉米须渣，滤液补足煮沸时蒸发的水分得玉米须水煮液。
将发芽糙米粉碎得发芽糙米粉，将等质量的发芽糙米粉和玉米面混合均匀，加入发芽糙米粉和玉米面总质量5-6倍的玉米须水煮液，搅拌均匀，在60-65℃条件下水解4-5小时后过滤得水解液，将水解液在121℃条件下湿热灭菌15-20分钟，冷却至28-30℃，加入0.05-0.1%的活性干酵母，在28-30℃条件下厌氧发酵3-4天，再按10%的接种量接入醋酸杆菌种子液，置于摇床上，在28-30℃、180-220rpm的条件下通风发酵6-8天，得玉米须醋酸发酵液。
将玉米须渣加入10-15倍质量的5%的食用醋酸溶液中浸泡8-10小时，过滤得玉米须醋酸提取液。
将玉米须醋酸发酵液与玉米须醋酸提取液按体积比5:1的比例混合均匀，然后经过滤、稀释、调配、装瓶、灭菌即得成品。
本发明还包括这样的特征：所述的醋酸杆菌种子液的制作方法为： 称取1克葡萄糖、1克牛肉膏、1克蛋白胨、0.1克磷酸二氢钾、0.05克硫酸镁，加水搅拌溶解并定容至100毫升， 121℃湿热灭菌15-20分钟，冷却至室温后再用无菌吸管加入4毫升95%（v/v）食用乙醇，搅拌均匀即得醋酸杆菌液体培养基，从斜面上接种一环醋酸杆菌到液体培养基中，在28-30℃、180-220rpm的条件下摇床培养48小时。
用本发明方法制作的玉米须保健饮料，最大限度地保留了玉米须的营养和功效成分，而且通过酵母菌和醋酸杆菌的发酵作用，又产生了大量的对人体有益的酵母菌和醋酸杆菌代谢产物，经常饮用，可以对人体起到保健作用。
具体实施方案
称取1克葡萄糖、1克牛肉膏、1克蛋白胨、0.1克磷酸二氢钾、0.05克硫酸镁，加水搅拌溶解并定容至100毫升， 121℃湿热灭菌20分钟，冷却至室温后再用无菌吸管加入4毫升95%（v/v）食用乙醇，搅拌均匀即得醋酸杆菌液体培养基，从斜面上接种一环醋酸杆菌到液体培养基中，在30℃、200rpm的条件下摇床培养48小时即得醋酸杆菌种子液。
称取一定质量的玉米须，加入60倍质量的清水，煮沸10分钟，过滤得滤液和玉米须渣，滤液补足煮沸时蒸发的水分得玉米须水煮液。
将发芽糙米粉碎得发芽糙米粉，将等质量的发芽糙米粉和玉米面混合均匀，加入发芽糙米粉和玉米面总质量5倍的玉米须水煮液，搅拌均匀，在60℃条件下水解5小时后过滤得水解液，将水解液在121℃条件下湿热灭菌20分钟，冷却至30℃，加入0.1%的活性干酵母，在30℃条件下厌氧发酵4天，再按10%的接种量接入醋酸杆菌种子液，置于摇床上，在30℃、200rpm的条件下通风发酵7天，得玉米须醋酸发酵液。
将玉米须渣加入12倍质量的5%的食用醋酸溶液中浸泡10小时，过滤得玉米须醋酸提取液。
将玉米须醋酸发酵液与玉米须醋酸提取液按体积比5:1的比例混合均匀，然后经过滤、稀释、调配、装瓶、灭菌即得成品。
Claims (1)
1.玉米须保健饮料的制作方法，其特征是经过如下加工过程制备而成：
⑴称取1克葡萄糖、1克牛肉膏、1克蛋白胨、0.1克磷酸二氢钾、0.05克硫酸镁，加水搅拌溶解并定容至100毫升， 121℃湿热灭菌15-20分钟，冷却至室温后再用无菌吸管加入4毫升95%食用乙醇，搅拌均匀即得醋酸杆菌液体培养基，从斜面上接种一环醋酸杆菌到液体培养基中，在28-30℃、180-220rpm的条件下摇床培养48小时即得醋酸杆菌种子液；
⑵称取一定质量的玉米须，加入50-80倍质量的清水，煮沸10分钟，过滤得滤液和玉米须渣，滤液补足煮沸时蒸发的水分得玉米须水煮液；
⑶将发芽糙米粉碎得发芽糙米粉，将等质量的发芽糙米粉和玉米面混合均匀，加入发芽糙米粉和玉米面总质量5-6倍的玉米须水煮液，搅拌均匀，在60-65℃条件下水解4-5小时后过滤得水解液，将水解液在121℃条件下湿热灭菌15-20分钟，冷却至28-30℃，加入0.05-0.1%的活性干酵母，在28-30℃条件下厌氧发酵3-4天，再按10%的接种量接入醋酸杆菌种子液，置于摇床上，在28-30℃、180-220rpm的条件下通风发酵6-8天，得玉米须醋酸发酵液；
⑷将玉米须渣加入10-15倍质量的5%的食用醋酸溶液中浸泡8-10小时，过滤得玉米须醋酸提取液；
⑸将玉米须醋酸发酵液与玉米须醋酸提取液按体积比5:1的比例混合均匀，然后经过滤、稀释、调配、装瓶、灭菌即得成品。
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