CN104886686A - 一种调节肠道平衡的发酵芒果汁饮料的制备方法 - Google Patents
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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
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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
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
一种调节肠道平衡的发酵芒果汁饮料的制备方法，包括如下步骤：（1）挑选芒果原料，打浆或榨汁成芒果浆，将30-40份质量份的所得芒果浆稀释后，加入0.3-0.6份质量份的葡萄糖，并搅拌均匀，再经85-95℃高温灭菌20-30min；（2）将乳酸菌按照103~109cfu/ml的比例投入灭菌芒浆中；（3）将0.1-0.15份质量份的魔芋精粉糊化，然后加入10-12份质量份的糖，加入到发酵芒果浆中，混匀；（4）灌装。本发明的有益效果是综合了芒果和魔芋的药用功效，饮料的芒果和魔芋风味浓郁，且乳酸菌发酵产品柔和，饮料富含发酵乳酸，可有效改善肠胃中有益菌的分布，所述饮料具有加速肠胃蠕动和改善消化的功效。
Description
技术领域
本发明属于发酵果汁饮料领域，更加具体地，涉及一种调节肠道平衡的发酵芒果汁饮料的制备方法。
背景技术
芒果中含有的极丰富的β-胡萝卜，使其具有抗氧化、抗癌、防治心脑血管、祛痰止咳和延缓衰老的功效；魔芋中含有的生理活性物质—葡甘聚糖属于优质膳食纤维，其含量占到糖类的44-64%，能有效促进肠道蠕动，帮助人体消化、吸收蛋白质等营养物质，能起到减肥、抗衰老、降低血清胆固醇、降血糖血脂、防治便秘和防治消化道癌等作用，而由魔芋加工而得的魔芋精粉分子量大，水合能力强，不带电荷，其良好的膨胀性、粘稠性、凝胶性等特性使得魔芋精粉具有成为增稠剂、稳定剂的内在优势。
乳酸菌是对用于发酵糖类且主要产物为乳酸的一类无芽孢、革兰氏阳性细菌的总称。乳酸菌能提高食品的营养价值，改善食品风味，且具有调节肠道生态平衡，降低胆固醇和提高机体的免疫功能。
目前，市面上的大部分果蔬汁饮料产品都是通过人工合成稳定剂化料后，再通过人工添加柠檬酸或乳酸等酸度调节剂、色素、香精、甜味剂等调配而成。传统的工艺使得产品不够柔和，甚至存在具有较强烈刺激性的酸涩味，现有产品由于添加过多色素而导致色泽过于靓丽，以至于越来越多的消费者对果蔬汁饮料的理解停留在喝果汁就是喝勾兑糖水的认识水平上，另外，现有果蔬汁饮料产品功能单一，缺乏对人体消化系统的调节功能。如何改善现有果蔬汁饮料的配方和生产工艺，并生产出对人体消化系统具有调理功效绿色营养饮料，成为亟待解决的问题。
发明内容
为了解决现有产品和技术尚存在的弊端，本发明提出了一种调节肠道平衡的发酵芒果汁饮料的制备方法。
本发明一种调节肠道平衡的发酵芒果汁饮料的制备方法，包括如下步骤：
（1）挑选新鲜、无霉变、虫害的芒果为原料，进行清洗，削皮，打浆或榨汁成芒果浆，将30-40份质量份的所得芒果浆与纯净水按1:1的比例稀释后，加入0.3-0.6份质量份的葡萄糖，并搅拌均匀，再经85-95℃高温灭菌20-30min，得到灭菌芒果浆；
（2）接着，将所述灭菌芒果浆冷却，待温度降到40-45℃时，将乳酸菌按照103~109cfu/ml的比例直投入所述灭菌芒果浆中，发酵12-36h，控制pH值2.5-4.0作为发酵终点，发酵完成后，即得发酵芒果浆；
（3）接着，用80-90℃的热水将0.1-0.15份质量份的魔芋精粉糊化，然后加入10-12份质量份的糖，并搅拌均匀，在125-131℃的超高温下瞬时灭菌5-10s后，加入到所述发酵芒果浆中，混匀，即得一种调节肠道平衡的发酵芒果汁饮料；
（4）灌装。
优选地，所述80-90℃的热水用量以满足最终所得一种调节肠道平衡的发酵芒果汁饮料为100份质量份为准。
优选地，所述糖包括但不限于白糖、果葡糖浆。
优选地，所述灌装方式包括无菌灌装和热灌注两种。
本发明的有益效果是所述饮料综合了芒果和魔芋的药用功效，饮料的芒果和魔芋风味浓郁，且乳酸菌发酵产品柔和，饮料富含发酵乳酸，可有效改善肠胃中有益菌的分布，所述饮料具有加速肠胃蠕动和改善消化的功效。
具体实施方式
具体实施例1
挑选新鲜、无霉变、虫害的芒果为原料，进行清洗，削皮，打浆或榨汁成芒果浆，将35.5份质量份的所得芒果浆与纯净水按1:1的比例稀释后，加入0.55份质量份的葡萄糖，并搅拌均匀，再经87℃高温灭菌27min，得到灭菌芒果浆；接着，将所述灭菌芒果浆冷却，待温度降到42.5℃时，将乳酸菌按照106cfu/ml的比例直投入所述灭菌芒果浆中，发酵18h，控制pH值2.8作为发酵终点，发酵完成后，即得发酵芒果浆；接着，用83℃的热水将0.125份质量份的魔芋精粉糊化，然后加入10.5份质量份的糖，并搅拌均匀，在128℃的超高温下瞬时灭菌6.5s后，加入到所述发酵芒果浆中，混匀，即得一种调节肠道平衡的发酵芒果汁饮料；采用无菌灌装，所得产品可在0-4℃下保质期为21天。
具体实施例2
挑选新鲜、无霉变、虫害的芒果为原料，进行清洗，削皮，打浆或榨汁成芒果浆，将35.5份质量份的所得芒果浆与纯净水按1:1的比例稀释后，加入0.57份质量份的葡萄糖，并搅拌均匀，再经95℃高温灭菌30min，得到灭菌芒果浆；接着，将所述灭菌芒果浆冷却，待温度降到45℃时，将乳酸菌按照109cfu/ml的比例直投入所述灭菌芒果浆中，发酵36h，控制pH值4.0作为发酵终点，发酵完成后，即得发酵芒果浆；接着，用90℃的热水将0.15份质量份的魔芋精粉糊化，然后加入12份质量份的糖，并搅拌均匀，在131℃的超高温下瞬时灭菌10s后，加入到所述发酵芒果浆中，混匀，即得一种调节肠道平衡的发酵芒果汁饮料；采用85℃热灌注，所得产品在常温下保质期为12个月。
Claims (4)
1.一种调节肠道平衡的发酵芒果汁饮料的制备方法，其特征在于所述方法包括如下步骤：
（1）挑选新鲜、无霉变、虫害的芒果为原料，进行清洗，削皮，打浆或榨汁成芒果浆，将30-40份质量份的所得芒果浆与纯净水按1:1的比例稀释后，加入0.3-0.6份质量份的葡萄糖，并搅拌均匀，再经85-95℃高温灭菌20-30min，得到灭菌芒果浆；
（2）接着，将所述灭菌芒果浆冷却，待温度降到在40-45℃时，将乳酸菌按照103~109cfu/ml的比例直投入所述灭菌芒果浆中，发酵12-36h，控制pH值2.5-4.0作为发酵终点，发酵完成后，即得发酵芒果浆；
（3）接着，用80-90℃的热水将0.1-0.15份质量份的魔芋精粉糊化，然后加入10-12份质量份的糖，并搅拌均匀，在125-131℃的超高温下瞬时灭菌5-10s后，加入到所述发酵芒果浆中，混匀，即得一种调节肠道平衡的发酵芒果汁饮料；
（4）灌装。
2.根据权利要求1所述方法，其特征在于所述80-90℃的热水用量以满足最终所得一种调节肠道平衡的发酵芒果汁饮料为100份质量份为准。
3.根据权利要求1所述方法，其特征在于所述糖包括但不限于白糖、果葡糖浆。
4.根据权利要求1所述方法，其特征在于所述灌装方式包括无菌灌装和热灌注两种。
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249112A (zh) * | 2015-11-13 | 2016-01-20 | 廖亚妹 | 一种芒果雪梨发酵饮料的制备方法 |
| CN105747064A (zh) * | 2016-03-10 | 2016-07-13 | 湖南优蜜食品科技有限公司 | 一种降压降脂复合乳酸菌谷果饮料及其制备方法 |
| CN106858229A (zh) * | 2015-12-14 | 2017-06-20 | 湖南斯奇生物制药有限公司 | 一种芒果发酵饮料及其制备方法 |
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| CN113678974A (zh) * | 2021-08-09 | 2021-11-23 | 广州市果美味食品有限公司 | 一种芒果益生菌发酵饮料及其制备方法 |
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