CN104856153B - 一种蓝莓紫薯黑米复合乳酸饮料及其制备方法 - Google Patents
一种蓝莓紫薯黑米复合乳酸饮料及其制备方法 Download PDFInfo
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- CN104856153B CN104856153B CN201510206442.6A CN201510206442A CN104856153B CN 104856153 B CN104856153 B CN 104856153B CN 201510206442 A CN201510206442 A CN 201510206442A CN 104856153 B CN104856153 B CN 104856153B
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- 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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- 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
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- A23V2400/113—Acidophilus
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种蓝莓紫薯黑米复合乳酸饮料及其制备方法，该饮料是以蓝莓、紫薯、黑米为原料，将紫薯和黑米糖化处理后与蓝莓浆混合，以保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌的混合菌进行乳酸发酵，发酵液澄清、超滤后添加白砂糖、蜂蜜、柠檬酸、苹果酸，即得蓝莓紫薯黑米复合乳酸饮料。本发明通过将蓝莓与紫薯、黑米复配，利用蓝莓中的有机酸弥补了紫薯、黑米单一成分提取花青素不稳定的问题，并且通过发酵所产乳酸，对花青素进一步起到稳定和维持的作用，所得复合乳酸饮料中乳酸产量达7.0g/L以上、花青素含量达到60mg/L以上，饮料酸甜适口，具有乳酸菌发酵特有的香味及蓝莓的香气、爽口滑润，是一种健康、营养的新型复合发酵乳酸饮料。
Description
技术领域
本发明属于饮料加工技术领域，具体涉及一种蓝莓紫薯黑米复合乳酸饮料及其制备方法。
背景技术
蓝莓果实为蓝紫色小浆果，甜酸香爽，风味独特，既可鲜食，也可深加工。蓝莓果实中含有丰富的营养成分，属高氨基酸、高锌、高钙、高铁、高铜、高维生素的营养保健果品，它不仅具有良好的营养保健作用，还具有防止脑神经老化、强心、抗癌软化血管、增强人机体免疫、明目等独特功效。在美国和日本，蓝莓被列于抗癌食品的首位。蓝莓因为其特殊的保健功效，果实及产品风靡世界，供不应求。蓝莓果实中含有丰富的营养成分，是世界粮农组织推荐的五大健康水果之一，其花青素被称为果蔬中的“第一号抗氧化剂”。
紫薯(又名紫色甘薯)是一类集营养、保健和色素于一体的新品种甘薯。李时珍的《本草纲目》中曾记载甘薯“补虚乏、益气力、健脾胃、强肾阴”，食用甘薯可使人长寿；此外，紫薯还具有抗氧化、抗突变、抗肿瘤、增强记忆等多种生理功能，具有很高的药用价值。现代科学研究表明：紫薯富含淀粉、蛋白质、脂肪、膳食纤维、多种维生素、胡萝卜素、氨基酸、脱氢表雄甾酮、粘液蛋白、紫色素(仅限紫色甘薯)以及钙、磷、铁、硒等多种营养成分和活性物质，具有低糖、低热、低脂肪的营养学特性，对人体具有抗氧化、预防胃肠病、降血脂、降胆固醇、增强免疫、增强血小板功能、防癌、抗衰老和延年益寿等多种保健作用。紫甘薯中花色苷对肿瘤疾病有较高的防效，还具有抗氧化能力等。它除了具有普通红薯的营养成分外，还富含硒元素和花青素。其中硒是“抗癌大王”，易被人体吸收，有效地留在血清中，修补心肌，增强机体免疫力，清除体内产生癌症的自由基，抑制癌细胞中DNA的合成和癌细胞的分裂与生长，预防胃癌、肝癌等疾病的发生。而花青素对多种疾病具有预防和治疗作用，目前科学界发现花青素是防治疾病、维护人类健康最直接、最有效、最安全的自由基清除剂。因此，近年来，紫薯在国内、外市场上十分畅销，发展前景非常广阔。
据李时珍《本草纲目》记载，黑米具有滋阴补肾、健脾肝、明目活血之功效，因此有“补血米”、“长寿米”的美称。据研究，黑米不但含有丰富的蛋白质、维生素B1、维生素B2等，而且氨基酸也相当齐全，同时富含铁、锌、铜等微量元素。研究认为，黑米表皮富含花青素物质，属类黄酮化合物，其含量明显高于红米和白米，分别为红米和白米的3.72倍和13.28倍，均达到显著水平，是一种具有药用价值的天然色素资源。大量研究结果表明，黑米花青素可以降低血糖、血脂、治疗糖尿病以及并发症。由于黄酮类物质的抗氧化和抗自由基的作用，对急慢性肝炎、肝硬化、脂肪肝有一定的效果，具有护肝作用。因此，黑米在食品、医药加工和化妆行业都具有重要意义。
随着社会的不断发展，人们健康意识的增强，将乳酸菌应用于保健食品是目前各国的热点之一。以水果、含淀粉质果实为原料研制而成的乳酸菌发酵饮料，不仅具有普通饮料的清凉和生津止渴的作用，还较好地保存了其营养素，可调节人体生理功能。这种新型的乳酸菌饮料，打破了传统的乳酸菌饮料都是以乳制品为原料经乳酸菌发酵而成的模式，而将乳酸菌发酵渗入到了加工之中，成为集加工原料精华与乳酸菌功能为一体的新型饮料，目前国内市场中成熟产品不多。例如，将蓝莓、紫薯、黑米单一成分制成饮料的报道很多，但是将蓝莓、紫薯、黑米单一成分制成的乳酸饮料很少，此外，蓝莓、紫薯、黑米三种原料中至少两种复配的饮料及乳酸饮料的文献都没有报道。
发明内容
本发明所要解决的技术问题在于提供一种酸甜适口、爽口滑润、具有乳酸菌发酵特有的香味及蓝莓香气的健康、营养型蓝莓紫薯黑米复合乳酸饮料，以及该饮料的制备方法。
解决上述技术问题所采用的技术方案是该蓝莓紫薯黑米复合乳酸饮料由下述方法制备得到：
1、将蓝莓与水按质量比为1:3～5混合打浆，得到蓝莓浆。
2、将破碎后的紫薯、黑米、水按质量比为1:(1.5～2):(10～15)混合，蒸煮熟化后加入紫薯和黑米总质量2％～5％的复合酶，糖化处理至得到的紫薯黑米糖化液的糖度至少为18；所述的复合酶为中温淀粉酶与纤维素酶、果胶酶的质量比为(1～3):(1～2):(1～2)的混合物。
3、将蓝莓浆与紫薯黑米糖化液按体积比为1:3～5混合，得到发酵原液；用苹果酸调节发酵原液的pH值至6.0～7.0，接入发酵原液体积5％～6％的活化后复合乳酸菌，38～43℃发酵40～60小时，得到发酵液；所述的活化后复合乳酸菌的菌悬液浓度为1×106～2×107个/mL，其是将保加利亚乳杆菌、嗜酸乳杆菌、嗜热链球菌按体积比为(1～4):(1～2):(1～2)，在28～30℃下依次进行固体培养基试管斜面培养、三角瓶培养、种子罐培养，逐级扩大培养得到。
4、将发酵液用β-环糊精澄清处理后超滤，向滤液中加入其质量4％～7％砂糖、4％～7％蜂蜜、0.03％～0.06％柠檬酸、0.01％～0.03％苹果酸，混合均匀，即得蓝莓紫薯黑米复合乳酸饮料。
上述步骤2中，优选糖化处理温度为70～80℃，糖化处理时间为100～120分钟；优选复合酶为中温淀粉酶与纤维素酶、果胶酶的质量比为3:2:2的混合物。
上述述步骤3中，优选40℃发酵50～60小时；优选保加利亚乳杆菌、嗜酸乳杆菌、嗜热链球菌的体积比为2:1:1。
本发明的有益效果如下：
本发明以蓝莓、紫薯、黑米为原料，三种原料都具有营养保健功能，都含有花青素成分，三者复配可以使花青素强化富集，大大提高产品花青素含量，提高了产品的营养价值，在营养与功能上实现了互补。
本发明通过将蓝莓与紫薯、黑米复配，利用蓝莓中的有机酸弥补了紫薯、黑米单一成分提取花青素不稳定的问题，并且发酵所产乳酸除了调味，对花青素进一步起到稳定和促进作用。
本发明通过蓝莓、紫薯、黑米复合乳酸发酵可改善谷物或薯类饮料单独发酵时的蒸煮味，使口味更佳。
具体实施方式
下面结合实施例对本发明进一步详细说明，但本发明的保护范围不仅限于这些实施例。
实施例1
1、将30g蓝莓和90g水混合打浆，得到蓝莓浆。
2、将100g紫薯、200g黑米破碎至80目后混合，加入1000mL水，蒸煮熟化(115℃，20min)后加入15g复合酶(由中温淀粉酶、纤维素酶、果胶酶按质量比为3:2:2混合而成)，80℃糖化处理100分钟，得到糖度为20的紫薯黑米糖化液。
3、将100mL蓝莓浆和400mL紫薯黑米糖化液混合均匀，得到发酵原液；用苹果酸调节发酵原液的pH值至7.0，接入发酵原液体积6％的活化后复合乳酸菌(由保加利亚乳杆菌、嗜酸乳杆菌、嗜热链球菌按体积比2:1:1，在28℃下依次进行固体培养基试管斜面培养、三角瓶培养、种子罐培养，逐级扩大培养至菌悬液浓度为1×106个/mL，即得活化后复合乳酸菌)，40℃发酵60小时，此时乳酸产量达11.0g/L，发酵液中花青素含量达到88mg/L。
4、向步骤3得到的发酵液中加入β-环糊精，每升发酵液中加入0.5gβ-环糊精，静置澄清处理4小时后，用板框过滤器超滤处理，滤液透光率达99.8％。然后向滤液中加入其质量4％的白砂糖、6％的蜂蜜、0.035％的柠檬酸、0.02％的苹果酸，混合均匀，即得蓝莓紫薯黑米复合乳酸饮料，复合乳酸饮料中乳酸产量达7.3g/L、花青素含量达到65mg/L，复合乳酸饮料酸甜适口，具有乳酸菌发酵特有的香味及蓝莓的香气，无其他异味，常温保存6个月，复合乳酸饮料性质稳定，无色素及沉淀析出。
对比例1
1、将100g紫薯、200g黑米破碎至80目后混合，加入1000mL水，蒸煮熟化(115℃，20min)后加入15g复合酶(由中温淀粉酶、纤维素酶、果胶酶按质量比为3:2:2混合而成)，80℃糖化处理100分钟，得到糖度为20的紫薯黑米糖化液。
2、将500mL糖度为20的紫薯黑米糖化液作为发酵原液，用苹果酸调节发酵原液的pH值至7.0，接入发酵原液体积6％的活化后复合乳酸菌(由保加利亚乳杆菌、嗜酸乳杆菌、嗜热链球菌按体积比2:1:1，在28℃下依次进行固体培养基试管斜面培养、三角瓶培养、种子罐培养，逐级扩大培养至菌悬液浓度为1×106个/mL，即得活化后复合乳酸菌)，40℃发酵60小时，此时乳酸产量达7.5g/L，发酵液中花青素含量达到46mg/L。
3、向步骤2得到的发酵液中加入β-环糊精，每升发酵液中加入0.5gβ-环糊精，静置澄清处理4小时后，用板框过滤器超滤处理，滤液透光率达99.6％。然后向滤液中加入其质量4％的白砂糖、6％的蜂蜜、0.035％的柠檬酸、0.02％的苹果酸，混合均匀，即得紫薯黑米复合乳酸饮料，复合乳酸饮料中乳酸产量达7.1g/L、花青素含量达到40mg/L，复合乳酸饮料酸甜适口，具有乳酸菌发酵特有的香味，具有轻微的粮食发酵的蒸煮味，常温保存3个月后，产品包装底部有色素及沉淀类物质析出。
实施例2
1、将30g蓝莓和150g水混合打浆，得到蓝莓浆。
2、将100g紫薯、200g黑米破碎至80目后混合，加入1500mL水，蒸煮熟化(115℃，20min)后加入15g复合酶(由中温淀粉酶、纤维素酶、果胶酶按质量比为3:2:2混合而成)，70℃糖化处理120分钟，得到糖度为18的紫薯黑米糖化液。
3、将100mL蓝莓浆和400mL紫薯黑米糖化液混合均匀，得到发酵原液；用苹果酸调节发酵原液的pH值至6.5，接入发酵原液体积5％的活化后复合乳酸菌(由保加利亚乳杆菌、嗜酸乳杆菌、嗜热链球菌按体积比2:1:1，在28℃下依次进行固体培养基试管斜面培养、三角瓶培养、种子罐培养，逐级扩大培养至菌悬液浓度为2×107个/mL，即得活化后复合乳酸菌)，40℃发酵50小时，此时乳酸产量达8.5g/L，发酵液中花青素含量达到68mg/L。
4、向步骤3得到的发酵液中加入β-环糊精，每升发酵液中加入0.5gβ-环糊精，静置澄清处理4小时后，用板框过滤器超滤处理，滤液透光率达99.6％。然后向滤液中加入其质量4％的白砂糖、6％的蜂蜜、0.04％的柠檬酸、0.03％的苹果酸，混合均匀，即得蓝莓紫薯黑米复合乳酸饮料，复合乳酸饮料中乳酸产量达7.1g/L、花青素含量达到61mg/L，复合乳酸饮料酸甜适口，具有乳酸菌发酵特有的香味及蓝莓的香气，无其他异味，常温保存6个月，复合乳酸饮料性质稳定，无色素及沉淀析出。
实施例3
1、将30g蓝莓和120g水混合打浆，得到蓝莓浆。
2、将100g紫薯、150g黑米破碎至80目后混合，加入1000mL水，蒸煮熟化(115℃，20min)后加入5g复合酶(由中温淀粉酶、纤维素酶、果胶酶按质量比为3:2:2混合而成)，80℃糖化处理120分钟，得到糖度为19的紫薯黑米糖化液。
3、将100mL蓝莓浆和300mL紫薯黑米糖化液混合均匀，得到发酵原液；用苹果酸调节发酵原液的pH值至6.0，接入发酵原液体积6％的活化后复合乳酸菌(由保加利亚乳杆菌、嗜酸乳杆菌、嗜热链球菌按体积比2:1:1，在28℃下依次进行固体培养基试管斜面培养、三角瓶培养、种子罐培养，逐级扩大培养至菌悬液浓度为1×106个/mL，即得活化后复合乳酸菌)，38℃发酵60小时，此时乳酸产量达8.4g/L，发酵液中花青素含量达到67mg/L。
4、向步骤3得到的发酵液中加入β-环糊精，每升发酵液中加入0.5gβ-环糊精，静置澄清处理4小时后，用板框过滤器超滤处理，滤液透光率达99.8％。然后向滤液中加入其质量7％的白砂糖、4％的蜂蜜、0.06％的柠檬酸、0.01％的苹果酸，混合均匀，即得蓝莓紫薯黑米复合乳酸饮料，复合乳酸饮料中乳酸产量达7.0g/L、花青素含量达到60mg/L，复合乳酸饮料酸甜适口，具有乳酸菌发酵特有的香味及蓝莓的香气，无其他异味，常温保存6个月，复合乳酸饮料性质稳定，无色素及沉淀析出。
Claims (2)
1.一种蓝莓紫薯黑米复合乳酸饮料，其特征在于它由以下方法制备得到：
(1)将蓝莓与水按质量比为1:3～5混合打浆，得到蓝莓浆；
(2)将破碎后的紫薯、黑米、水按质量比为1:(1.5～2):(10～15)混合，蒸煮熟化后加入紫薯和黑米总质量2％～5％的复合酶，糖化处理至得到的紫薯黑米糖化液的糖度至少为18，其中糖化处理温度为70～80℃，糖化处理时间为100～120分钟；所述的复合酶为中温淀粉酶与纤维素酶、果胶酶的质量比为3:2:2的混合物；
(3)将蓝莓浆与紫薯黑米糖化液按体积比为1:3～5混合，得到发酵原液；用苹果酸调节发酵原液的pH值至6.0～7.0，接入发酵原液体积5％～6％的活化后复合乳酸菌，38～43℃发酵40～60小时，得到发酵液；所述的活化后复合乳酸菌的菌悬液浓度为1×106～2×107个/mL，其是将保加利亚乳杆菌、嗜酸乳杆菌、嗜热链球菌按体积比为2:1:1，在28～30℃下依次进行固体培养基试管斜面培养、三角瓶培养、种子罐培养，逐级扩大培养得到；
(4)将发酵液用β-环糊精澄清处理后超滤，向滤液中加入其质量4％～7％砂糖、4％～7％蜂蜜、0.03％～0.06％柠檬酸、0.01％～0.03％苹果酸，混合均匀，即得蓝莓紫薯黑米复合乳酸饮料。
2.根据权利要求1所述的蓝莓紫薯黑米复合乳酸饮料，其特征在于：所述步骤(3)中，将蓝莓浆与紫薯黑米糖化液按体积比为1:3～5混合，得到发酵原液；用苹果酸调节发酵原液的pH值至6.0～7.0，接入发酵原液体积5％～6％的活化后复合乳酸菌，40℃发酵50～60小时，得到发酵液。
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| CN108719704A (zh) * | 2018-04-10 | 2018-11-02 | 威海薯来客食品有限公司 | 富含花青素的饮料组合物及其制备方法 |
| CN111685252A (zh) * | 2020-04-13 | 2020-09-22 | 哈尔滨商业大学 | 一种富含花青素发酵汁及其制备方法 |
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