CN104893950B - 冬虫夏草发酵醋饮料的制备方法 - Google Patents
冬虫夏草发酵醋饮料的制备方法 Download PDFInfo
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Abstract
本发明公开了一种冬虫夏草发酵醋饮料的制备方法，包括醋酸发酵、蒸馏除去残余乙醇、均质、脱气、封装。一步发酵制备醋饮料，不仅提高了原料的利用率，而且发酵周期明显缩短；多种药食材提取物的制备采用了差异化的提取方式，最大程度的提取了不同药食材中的活性成分。
Description
技术领域
本发明涉及食品加工领域，具体涉及一种冬虫夏草发酵醋饮料的制备方法。
背景技术
随着人们生活水平的提高和养生保健意识的增强，人们对保健饮料的要求也越来越高，积极研发新型健康饮料具有非常重要的意义。如今市场上的功能性饮料多为添加维生素、牛磺酸、肌醇、咖啡因等营养强化剂的功能因子，长期饮用存在安全隐患，可能危害人体健康，在饮料中添加违禁物质的案例也时有发生。现代社会在温饱问题满足之后，人们对健康日益关注，也伴随着“回归自然”思潮的兴起和“治未病”意识的觉醒，对于清新自然、低糖、低热量，具有增强免疫、防病、美容、抗氧化、抗疲劳等特殊保健功能的饮料兴趣倍增，这也意味着开发天然功能饮料具有很大的潜在市场。
本申请人的专利201410856223.8公开了一种含冬虫夏草提取物的复配保健饮料的制备方法，将冬虫夏草提取物和其他活性物质加入水中制备，口感欠佳，专利102304457B保护了一种冬虫夏草酒的制备方法，但由于保健酒其内含酒精，适用人群受限。
发明内容
本发明的目的是针对上述现有技术的缺陷，提出一种饮料味道纯正、口感好、提神醒脑、营养丰富冬虫夏草发酵醋饮料的制备方法，以解决现有技术的不足。
冬虫夏草含有虫草酸、多糖、腺苷、麦角甾醇等活性物质，具有增强机体免疫、抗氧化、抗疲劳、耐缺氧，抗心律失常、抗肿瘤，抗应激、调节内分泌系统和中枢神经系统和保护肝肺肾的药理作用；
刺五加可增强机体非特异性防御能力，除具有益气健脾、补肾安神、免疫调节、抗肿瘤、抗衰老、抗辐射、抗损伤及抗疲劳作用外，还可治疗心脑血管疾病、糖尿病、神经衰弱等症；
山楂为药食两用的天然植物，口感好，富含人体所需营养物质，具有降血脂、血压、强心、抗心律不齐等作用，同时，山楂也是健脾开胃、消食化滞、活血化痰的良药；桑葚可以促进胃液消化，促进肠液分泌，增进肠胃蠕动；桂圆含有多种营养物质，有补血安神、健脑益智、补养心脾的功效，是健脾长智的传统食物，对失眠、心悸、神经衰弱、记忆力减退、贫血有益，同时，龙眼是具有良好抗氧化活性的食品；
五味子敛肺，滋肾，生津，收涩，一直以来常被用于食疗保健，能提高体力、延缓衰老、消除疲劳、改善智力及提高工作效率，对于许多老年病都有缓解和治疗作用。由此，申请人提出了如下技术方案：
本发明的技术方案提供了一种冬虫夏草发酵醋饮料的制备方法，包括以下步骤：
1)醋酸发酵：按体积份数取冬虫夏草提取液20-30份，山楂、葡萄、桂圆、桑葚提取液10-15份，刺五加提取液10-15份，五味子提取液10-15份，余量水，共100份混合后，加入10％体积的醋酸菌液，室温下进行醋酸发酵；各组分的制备方法如下：
A)冬虫夏草提取液的制备：将冬虫夏草粉末按重量比1:20的比例加入75％-80％体积分数的乙醇，90℃水浴回流2h，过滤得滤液，重复2次，合并滤液后灭菌，得冬虫夏草提取液；
B)山楂、葡萄、桂圆、桑葚提取液的制备：取新鲜山楂20-30份、新鲜葡萄20-30份、新鲜桑葚20-30份、新鲜桂圆15-25份，加入10倍重量的75％-80％体积比的乙醇，90℃水浴回流2h，过滤得滤液，将残渣再次提取过滤，合并滤液、灭菌后得山楂、葡萄、桂圆、桑葚提取液；
C)刺五加提取液的制备：刺五加粉末加15倍重量份的水，95℃水浴回流1.5h，过滤得滤液，重复2次，合并滤液，经50℃减压浓缩至尽干，加入10倍重量的20％-30％体积分数的乙醇，过滤，取滤液灭菌得刺五加提取液；
D)五味子提取液的制备：将五味子粉末按照重量比1:10的比例加入水，85℃水浴浸泡1h，冷却至室温，加入质量分数为1％的纤维素酶在60℃条件下处理3-5h，过滤后残渣加水重复提取2次；合并滤液，经45℃减压浓缩至1/8体积之后，加入8倍重量的20％-30％体积比的乙醇，过滤，取滤液灭菌得五味子提取液；
E)醋酸菌液的制备：将巴氏醋酸杆菌接种于基础培养基，30℃培养48h后，涂布接种于分离培养基，30℃培养72h后，取生长优势的单菌落划线接种于种子罐培养基，接种量为10％，通无菌空气，30℃培养24h后离心即得；其中基础培养基为1％酵母膏、1％葡萄糖，pH5.50；种子罐培养基为基础培养基中加入1.5％重量琼脂、和4％体积无水乙醇；
2)蒸馏除去残余乙醇，再真空蒸馏浓缩，控制酒精度1％以内；
3)均质：加入白砂糖、蜂蜜、环糊精，进行均质，压力设置为35MPa；
4)脱气：将调配均质好的料液进行真空脱气，保持真空度高于600mmHg；
5)灌装封口，装罐。
根据上述技术方案提供的方法，在一些实施方式中，步骤3)中加入的白砂糖、蜂蜜、环糊精的质量分数为0.6％、0.4％、0.5％。
在一些实施方式中，步骤5)所述的灌装采用高温瞬时灭菌，温度120℃，时间15s。
在一些实施方式中，所述的醋酸发酵时间为5-7天，温度为30℃。
本发明所述的室温是指20-30℃的温度范围。
本发明采用水果、中药材提取物与乙醇为原料，一步发酵制备醋饮料，不仅提高了原料的利用率，而且发酵周期明显缩短；本发明以中医药理论为基础，冬虫夏草复配保健饮料中的多种组分相辅相成，相互协同，对改善机体疲劳，增强免疫力有明显帮助，同时醋饮料本身也具有果醋饮品的保健功能和优良的口感；本发明的技术方案中，多种药食材提取物的制备采用了差异化的提取方式，最大程度的提取了不同药食材中的活性成分。
具体实施方式
以下所述的是本发明的优选实施方式，本发明所保护的不限于以下优选实施方式。应当指出，对于本领域的技术人员来说在此发明创造构思的基础上，做出的若干变形和改进，都属于本发明的保护范围。实施例中所用的原料均可以通过商业途径获得。
实施例中提取液和菌液的准备按以下方法：
A)冬虫夏草提取液的制备：将冬虫夏草粉末按重量比1:20的比例加入75％体积分数的乙醇，90℃水浴回流2h，过滤得滤液，重复2次，合并滤液后灭菌，得冬虫夏草提取液；
B)山楂、葡萄、桂圆、桑葚提取液的制备：取新鲜山楂30份、新鲜葡萄30份、新鲜桑葚20份、新鲜桂圆25份，加入10倍重量的75％体积比的乙醇，90℃水浴回流2h，过滤得滤液，将残渣再次提取过滤，合并滤液、灭菌后得山楂、葡萄、桂圆、桑葚提取液；
C)刺五加提取液的制备：刺五加粉末加15倍重量份的水，95℃水浴回流1.5h，过滤得滤液，重复2次，合并滤液，经50℃减压浓缩至尽干，加入10倍重量的20％体积分数的乙醇，过滤，取滤液灭菌得刺五加提取液；
D)五味子提取液的制备：将五味子粉末按照重量比1:10的比例加入水，85℃水浴浸泡1h，冷却至室温，加入质量分数为1％的纤维素酶在60℃条件下处理5h，过滤后残渣加水重复提取2次；合并滤液，经45℃减压浓缩至1/8体积之后，加入8倍重量的20％体积分数的乙醇，过滤，取滤液灭菌得五味子提取液；
E)醋酸菌液的制备：将巴氏醋酸杆菌接种于基础培养基，30℃培养48h后，涂布接种于分离培养基，30℃培养72h后，取生长优势的单菌落划线接种于种子罐培养基，接种量为10％，通无菌空气，30℃培养24h后离心即得；其中基础培养基为1％酵母膏、1％葡萄糖，pH5.50；种子罐培养基为基础培养基中加入1.5％重量琼脂、和4％体积无水乙醇。
实施例1
取冬虫夏草提取液1000g，山楂、葡萄、桂圆、桑葚提取液500g，刺五加提取液750g，五味子提取液500g，水2250g，混合后，加入10％体积的醋酸菌液，30℃下进行醋酸发酵5天，滤除不溶残渣；
蒸馏除去残余乙醇，控制酒精度1％以内；
加入30g白砂糖、20g蜂蜜、30g环糊精，进行均质，压力设置为35MPa；
将调配均质好的料液进行真空脱气，保持真空度高于600mmHg；
120℃高温瞬时灭菌后灌装封口，装罐。
实施例2
取冬虫夏草提取液1500g，山楂、葡萄、桂圆、桑葚提取液750g，刺五加提取液500g，五味子提取液500g，水1750g，混合后，加入10％体积的醋酸菌液，20℃下进行醋酸发酵7天，滤除不溶残渣；
蒸馏除去残余乙醇，控制酒精度1％以内，同时真空蒸馏浓缩至总体积为3L。
均质、脱气、装罐步骤同实施例1。
实施例3
取冬虫夏草提取液1000g，山楂、葡萄、桂圆、桑葚提取液500g，刺五加提取液500g，五味子提取液500g，水2500g，混合后，加入10％体积的醋酸菌液，30℃下进行醋酸发酵5天，滤除不溶残渣；
蒸馏除去残余乙醇，控制酒精度1％以内，同时真空蒸馏浓缩至总体积为2L。
均质、脱气、装罐步骤同实施例1。
实施例4
收集气血两虚，食欲不振，睡眠质量较差，容易疲劳的亚健康人群30例，年龄,31-68岁。每日饮用2瓶按照实施例1制备的保健饮料(350mL/瓶)，连续20天。所有人均无不良反应，有22例身体状况明显改善，睡眠质量提高，食欲增强。
实施例5
收集酒精过敏、易疲劳、睡眠质量较差的亚健康人群30例，年龄30-50岁，每日饮用1瓶按照实施例3制备的保健饮料(500mL/瓶)，连续20天。所有人均无不良反应，有19例睡眠质量改善。
Claims (3)
1.一种冬虫夏草发酵醋饮料的制备方法，其特征在于包括以下步骤：
1)醋酸发酵：按体积份数取冬虫夏草提取液20-30份，山楂、葡萄、桂圆、桑葚提取液10-15份，刺五加提取液10-15份，五味子提取液10-15份，余量水，共100份混合后，加入10％体积的醋酸菌液，30℃进行醋酸发酵5～7天；各组分的制备方法如下：
A)冬虫夏草提取液的制备：将冬虫夏草粉末按重量比1:20的比例加入75％-80％体积分数的乙醇，90℃水浴回流2h，过滤得滤液，重复2次，合并滤液后灭菌，得冬虫夏草提取液；
B)山楂、葡萄、桂圆、桑葚提取液的制备：取新鲜山楂20-30份、新鲜葡萄20-30份、新鲜桑葚20-30份、新鲜桂圆15-25份，加入10倍重量的75％-80％体积比的乙醇，90℃水浴回流2h，过滤得滤液，将残渣再次提取过滤，合并滤液、灭菌后得山楂、葡萄、桂圆、桑葚提取液；
C)刺五加提取液的制备：刺五加粉末加15倍重量份的水，95℃水浴回流1.5h，过滤得滤液，重复2次，合并滤液，经50℃减压浓缩至尽干，加入10倍重量的20％-30％体积比的乙醇，过滤，取滤液灭菌得刺五加提取液；
D)五味子提取液的制备：将五味子粉末按照重量比1:10的比例加入水，85℃水浴浸泡1h，冷却至室温，加入质量分数为1％的纤维素酶在60℃条件下处理3-5h，过滤后残渣加水重复提取2次；合并滤液，经45℃减压浓缩至1/8体积之后，加入8倍重量的20％-30％体积比的乙醇，过滤，取滤液灭菌得五味子提取液；
E)醋酸菌液的制备：将巴氏醋酸杆菌接种于基础培养基，30℃培养48h后，涂布接种于分离培养基，30℃培养72h后，取生长优势的单菌落划线接种于种子罐培养基，接种量为10％，通无菌空气，30℃培养24h后离心即得；其中基础培养基为1％酵母膏、1％葡萄糖，pH5.50；种子罐培养基为基础培养基中加入1.5％重量琼脂、和4％体积无水乙醇；
2)蒸馏除去残余乙醇，再真空蒸馏浓缩，控制酒精度1％以内；
3)均质：加入白砂糖、蜂蜜、环糊精，进行均质，压力设置为35MPa；
4)脱气：将调配均质好的料液进行真空脱气，保持真空度高于600mmHg；
5)灌装封口，装罐。
2.根据权利要求1所述的方法，其特征在于，步骤3)中加入的白砂糖、蜂蜜、环糊精的质量分数为0.6％、0.4％、0.5％。
3.根据权利要求1所述的方法，其特征在于，步骤5)所述的灌装采用高温瞬时灭菌，温度120℃，时间15s。
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Denomination of invention: Method for preparing cordyceps sinensis fermented vinegar beverage Effective date of registration: 20180315 Granted publication date: 20171110 Pledgee: Bank of Bohai, Limited by Share Ltd, Yichang branch|Bank of China, Limited by Share Ltd, Three Gorges Branch|Bank of Hubei Limited by Share Ltd Yichang Nanhu sub branch|Bank of Hankou, Limited by Share Ltd, Yichang branch Pledgor: Dongyangguang Pharmaceutical Co., Ltd., Guangdong Registration number: 2018420000008 |
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Denomination of invention: Preparation of fermented vinegar beverage with Cordyceps sinensis Effective date of registration: 20210630 Granted publication date: 20171110 Pledgee: Bank of Bohai Limited by Share Ltd. Yichang branch|Bank of China Limited by Share Ltd. Three Gorges Branch|Bank of Hubei Limited by Share Ltd. Yichang Nanhu sub branch|Bank of Hankou Limited by Share Ltd. Yichang branch Pledgor: YICHANG SHANCHENGSHUIDU CORDYCEPS Co.,Ltd. Registration number: Y2021420000062 |
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