CN104855763A - 一种利用益生菌改善蜂花粉风味的方法 - Google Patents
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Abstract
本发明公开了一种利用益生菌改善蜂花粉风味的方法,该方法具体步骤如下:(1)将已经除杂和辐照灭菌的蜂花粉与纯化水按1:5~1:3的重量比例配制成培养基悬液,加入培养基悬液重量为0.1%~0.5%的L-苯丙氨酸;(2)接种马克斯克鲁维酵母,接种量1.0×106cfu/g花粉~1.0×107cfu/g花粉,28℃~34℃条件下通入无菌空气进行培养,通气量0.5~0.7vvm,搅拌转速100~150rpm,培养时间24~30h;(3)接种瑞士乳杆菌和清酒乳杆菌,接种量各1.0×107cfu/g花粉~1.0×108cfu/g花粉,34℃~38℃厌氧培养16~20h;(4)用上述发酵产物调制蜂花粉饮料,或经干燥成粉末用于配制其他形式花粉产品。本发明的有益效果为:消除了蜂花粉本身所具有的腥气等不良气味和苦涩的饮用口感,产生了酸爽的饮用口感和诱人的玫瑰芳香气味。
Description
技术领域
本发明涉及微生物发酵领域,具体涉及一种利用益生菌改善蜂花粉风味的方法。
背景技术
花粉是种子植物雄蕊产生的精细胞,产于雄蕊的花药中。蜜蜂采集花粉后,用自己的唾液和花蜜粘和形成花粉团,即为蜂花粉。蜂花粉以其丰富的营养元素和广泛的药用价值受到人们的重视,并得到广泛的开发利用。所报道的蜂花粉的药理作用有:抗衰老作用、降血脂、抗前列腺增生、提高免疫力、抗辐射、抗癌、促进生长发育、对心血管系统具有保护作用等一系列有益功效。但蜂花粉一般有着自身的刺鼻气味,食之口感苦涩,特别以荞麦花粉和油菜花粉为重。这让许多人闻之生畏,尝后退却,极大的影响了花粉的推广。我国是养蜂大国,蜂花粉资源非常丰富,但目前利用率较低,可以说,蜂花粉不被人们接受的气味和口感,是其未能达到大众化、普遍化消费的主要障碍之一。
发明内容
本发明的目的正是为了克服上述技术的不足,而提供一种利用益生菌改善蜂花粉风味的方法,主要是马克斯克鲁维酵母、瑞士乳杆菌和清酒乳杆菌及其在蜂花粉处理中的应用,经处理后,花粉的自身腥气和苦涩口感被消除,并赋予了其新的酸爽口感和芳香气味。
本发明的目的是通过如下技术方案来完成的。这种利用益生菌改善蜂花粉风味的方法,该方法具体步骤如下:
(1)将已经除杂和辐照灭菌的蜂花粉与纯化水按1:5~1:3的重量比例配制成培养基悬液,加入培养基悬液重量0.1%~0.5%的L-苯丙氨酸;
(2)接种马克斯克鲁维酵母,接种量1.0×106cfu/g花粉~1.0×107cfu/g花粉,28℃~34℃条件下通入无菌空气进行培养,通气量0.5~0.7vvm,搅拌转速100~150rpm,培养时间24~30h;
(3)接种瑞士乳杆菌和清酒乳杆菌,接种量各1.0×107cfu/g花粉~1.0×108cfu/g花粉,34℃~38℃厌氧培养16~20h;
(4)用上述发酵产物调制蜂花粉饮料,或经干燥成粉末用于配制其他形式花粉产品。
所述的蜂花粉指油菜花粉、玉米花粉、向日葵花粉、紫云英花粉、荞麦花粉、芝麻花粉或高粱花粉。
本发明的有益效果为:消除了蜂花粉本身所具有的腥气等不良气味和苦涩的饮用口感,产生了酸爽的饮用口感和诱人的玫瑰芳香气味。
具体实施方式
下面通过具体实施方式对本发明作进一步阐述,实施例将帮助更好地理解本发明,但本发明并不仅仅局限于下述实施例。
本发明所述的这种利用益生菌改善蜂花粉风味的方法,该方法具体步骤如下:
(1)将已经除杂和辐照灭菌的蜂花粉与纯化水按1:5~1:3的重量比例配制成培养基悬液,加入培养基悬液重量0.1%~0.5%的L-苯丙氨酸;
(2)接种马克斯克鲁维酵母,接种量1.0×106cfu/g花粉~1.0×107cfu/g花粉,28℃~34℃条件下通入无菌空气进行培养,通气量0.5~0.7vvm,搅拌转速100~150rpm,培养时间24~30h;
(3)接种瑞士乳杆菌和清酒乳杆菌,接种量各1.0×107cfu/g花粉~1.0×108cfu/g花粉,34℃~38℃厌氧培养16~20h;
(4)用上述发酵产物调制蜂花粉饮料,或经干燥成粉末用于配制其他形式花粉产品。
所述的蜂花粉指油菜花粉、玉米花粉、向日葵花粉、紫云英花粉、荞麦花粉、芝麻花粉或高粱花粉。
工作机理:在好氧条件下,马克斯克鲁维酵母将苯丙氨酸转化为苯乙醇,后者具有玫瑰特有的香味;本专利首次将该代谢途径用于花粉发酵;瑞士乳杆菌和清酒乳杆菌产生有机酸类,使体系pH下降,使蜂花粉具有酸爽的口味;同时还具有抗菌防腐的功效。所述方法为以已除杂和照射灭菌的蜂花粉为原料,添加适量L-苯丙氨酸,经马克斯克鲁维酵母有氧发酵,瑞士乳杆菌和清酒乳杆菌厌氧发酵后,直接进行产品的配制或按需求干燥成粉末,用于花粉产品的生产。经发酵蜂花粉已嗅不到本身异味,无苦涩味,同时带有一种醇香味和玫瑰香味、略酸。
实施例1:
荞麦蜂花粉2kg,加入纯化水10kg,加入L-苯丙氨酸60g,接入马克斯克鲁维酵母5.0×109cfu,搅拌转速150rpm,通气量0.7vvm,28℃培养28h,接种瑞士乳杆菌和清酒乳杆菌各5.0×1010cfu,搅拌转速降至50rpm保持混合,将罐压保持在0.03Mpa~0.06Mpa后,关闭通气,36℃培养20h。发酵液可直接稀释后饮用,或依口味调入其他调味添加剂饮用。
实施例2:
油菜蜂花粉1kg,加入纯化水3kg,加入L-苯丙氨酸15g,接入马克斯克鲁维酵母5.0×109cfu,搅拌转速120rpm,通气量0.5vvm,30℃培养24h,接种瑞士乳杆菌和清酒乳杆菌各3.0×1010cfu,搅拌转速降至50rpm保持混合,将罐压保持在0.03Mpa~0.06Mpa后,关闭通气,38℃培养18h。发酵液经冷冻干燥后可用于制备固体饮料或其他形式花粉产品。
Claims (2)
1.一种利用益生菌改善蜂花粉风味的方法,其特征在于:该方法具体步骤如下:
(1)将已经除杂和辐照灭菌的蜂花粉与纯化水按1:5~1:3的重量比例配制成培养基悬液,加入培养基悬液重量0.1%~0.5%的L-苯丙氨酸;
(2)接种马克斯克鲁维酵母,接种量1.0×106cfu/g花粉~1.0×107cfu/g花粉,28℃~34℃条件下通入无菌空气进行培养,通气量0.5~0.7vvm,搅拌转速100~150rpm,培养时间24~30h;
(3)接种瑞士乳杆菌和清酒乳杆菌,接种量各1.0×107cfu/g花粉~1.0×108cfu/g花粉,34℃~38℃厌氧培养16~20h;
(4)用上述发酵产物调制蜂花粉饮料,或经干燥成粉末用于配制其他形式花粉产品。
2.根据权利要求1所述的利用益生菌改善蜂花粉风味的方法,其特征在于:所述的蜂花粉指油菜花粉、玉米花粉、向日葵花粉、紫云英花粉、荞麦花粉、芝麻花粉或高粱花粉。
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