CN105077251A - 一种用蜜源菌制作红枣酵素饮料的方法 - Google Patents
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Abstract
本发明提供了一种用蜜源菌制作红枣酵素饮料的方法,其工艺特点是以红枣为主要原料,利用2013年6月24日保存于中国典型培养物保藏中心的保藏编号为:CCTCC?NO:M2013283的Bacillus?amyloliquefaciens?H47的解淀粉芽孢杆菌为发酵菌株。按照体积比红枣∶原蜜∶纯净水为2-5∶1-3∶7-2加入后混合均匀制成红枣发酵原液,向发酵原液按照1-5%的比例将蜜源菌种子液接入后在温度25℃-35℃,pH值5.0-8.0条件下发酵6-14d后即可得到红枣酵素饮料粗成品。经过过滤筛数目为20-32目的粗过滤初步筛掉大颗粒残渣,后再经过过滤筛数目为80-100目的细过滤进一步滤掉小型颗粒残渣,即得到红枣酵素饮料。
Description
技术领域
本发明涉及酵素的生产方法,尤其是红枣酵素饮料的发酵方法,属于生物工程技术领域。
背景技术
酵素即日本人对酶(enzyme)的一种叫法,后来把经微生物发酵得到的初始生物活性产品统称为酵素。但由于许多制作者不注意发酵微生物和野生功能性材料的使用,酵素产品的开发和应用受到其副作用和功能性不强的影响。本发明通过大量的筛选和实验,得到了一种效果明显、绿色健康的酵素制作方法。
据史料记载,红枣是原产中国的传统名优特产树种。经考古学家从新郑斐李岗文化遗址中发现枣核化石,证明枣在中国已有8000多年历史。早在西周时期人们就开始利用红枣发酵酿造红枣酒,作为上乘贡品,宴请宾朋。红枣的营养保健作用,在远古时期就被人们发现并利用。《诗经》已有“八月剥枣”的记载了。《礼记》上有“枣栗饴蜜以甘之”,并用于菜肴制作。《战国策》有“北有枣栗之利……足食于民”,指出枣在中国北方的重要作用。《韩非子》还记载了秦国饥荒时用枣栗救民的事。所以民间一直视枣为“铁杆庄稼”“木本粮食”之一。枣作为药用也很早,《神农本草经》即已收载,历代药籍均有记载,对其养生疗病的认识不断深化。至今,枣都被视为重要滋补品,李时珍在《本草纲目》中说:枣味甘、性温,能补中益气、养血生津,用于治疗“脾虚弱、食少便溏、气血亏虚”等疾病。常食大枣可治疗身体虚弱、神经衰弱、脾胃不和、消化不良、劳伤咳嗽、贫血消瘦,养肝防癌功能尤为突出。
红枣性温味甘,含有蛋白质、脂肪、糖、钙、磷、铁、镁及丰富的维生素A、维生素C、维生素B1、维生素B2,此外还含有胡萝卜素等,营养十分丰富,民间有“天天吃红枣,一生不显老”之说。红枣不仅是人们喜爱的果品,也是一味滋补脾胃、养血安神、治病强身的良药。产妇食用红枣,能补中益气、养血安神,加速机体复原;老年体弱者食用红枣,能增强体质,延缓衰老;尤其是一些从事脑力劳动的人及神经衰弱者,用红枣煮汤代茶,能安心守神,增进食欲。素有茶癖的人,晚间过饮,难免辗转不眠,若每晚以红枣煎汤代茶,可免除失眠之苦。春秋季节,乍寒乍暖,在红枣中加几片桑叶煎汤代茶,可预防伤风感冒;夏令炎热,红枣与荷叶同煮可利气消暑;冬日严寒,红枣汤加生姜红糖,可驱寒暖胃。红枣是天然的美容食品,还可益气健脾,促进气血生化循环和抗衰老
本技术以新鲜的红枣为主材,应用蜜源微生物中的益生菌发酵制备酵素,不仅将保持新鲜红枣的原初功能,还将赋予其益生菌所产生的抗病原微生物的有益物质,提供益生菌的各种益生元,为消费者的身体健康提供新的功能性产品。
发明内容
本发明以2013年6月24日保存于中国武汉武汉大学中国典型培养物保藏中心的保藏编号为:CCTCCNO:M2013283的BacillusamyloliquefaciensH47的解淀粉芽孢杆菌为发酵菌株。提供了一种能最大限度保持红枣酵素营养保健成分的制备方法,解决了现有酵素生产过程中不能保证无病原菌的污染,发酵时间过长,以及无法有效的将酵素活性长时间保留等问题。
为解决上述技术问题,本发明采用的技术方案为:
(1)挑选材料:选择完全成熟、天然酵素含量高的红枣为发酵主原料。
(2)材料的处理:先用自来水冲洗红枣表面,再使用无锡百年尚水饮品有限公司提供的百年尚水清水洗两遍,最后再用0.9%的NaCl溶液侵泡1-5分钟,沥干制成浆备用。
(3)菌种培养:使用无锡百年尚水饮品有限公司提供的百年尚水配制LB培养基,将原保存菌株活化,培养48小时得到的菌液备用;
(4)接种发酵:按照体积比红枣∶原蜜∶纯净水为2-5∶1-3∶7-2加入后混合均匀即得红枣发酵原液,按照1-5%的比例将蜜源菌和乳酸菌种子液接入发酵原液,各种子液浓度为106CFU/ml,发酵6-14d,pH值5.0-8.0,温度25℃-35℃
(5)后期处理制作:粗过滤,初步筛掉大颗粒残渣,避免果实久放容易造成酸败,过滤条件:过滤筛数目为20~32目。细过滤:进一步滤掉小型颗粒残渣,使液态呈现较清澈的状态,过滤条件:过滤筛数目为80~100目,既得天然红枣酵素饮品。
步骤(1)中红枣酵素原料的制备方法包括如下步骤:
(1.1)所使用的工具、器具均要灭菌,无油腻。
(1.2)把红枣用纯净水洗净,再用纯净水或0.9%的盐水浸泡沥干。
(1.3)再将红枣置于已灭菌的容器中,后加入原蜜和无锡百年尚水饮品有限公司提供的百年尚水,其中发酵原液中体积比红枣∶原蜜∶纯净水=2~5∶1~3∶7~2,即得红枣发酵原液。
本发明的有益效果:
1.低温下有效的降低了酵素营养成分的损失,最大限度保留了酵素活性。
2.接入了优势菌株抑制了其他杂菌滋生,使产品质量稳定。
3.发酵的总时间为10天左右,时间短避免过多氧化,有利于保持红枣本身含有的酵素物质。
具体实施方式
以下所述仅为本发明的较佳实例而已,并不用以限制本发明,凡在本发明的思路和原则之内,所做的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
实施例1
一种发酵红枣酵素的方法,包括以下步骤:
(1)选择新鲜的红枣作500g为发酵主要原料。
(2)纯净水清水洗两遍,最后再用0.9%的NaCl溶液浸泡,低温杀菌,然后沥干,装入纯净水清洗好的容器中,大概占体积的20%,加入占总液体体积10%的原蜜为发酵原液备用。
(3)配制LB培养基,将原保存菌株活化,培养约48小时得到的发酵菌液备用;
(4)按照接种比例7%,将蜜源菌、乳酸杆菌分别取接入发酵原液,发酵9d,pH值7.0,温度28℃。
(5)先进行粗过滤,过滤筛数目为20~32目。然后细过滤,过滤筛数目为为80~100目,即得澄清的天然红枣酵素。
Claims (6)
1.一种用蜜源菌制作红枣酵素饮料的方法,其特点是以新鲜的红枣为主材,应用蜜源菌发酵制备酵素饮料,该方法包括以下步骤:
(1)挑选材料:选择新鲜的成熟红枣为发酵主原料;
(2)材料的处理:先用自来水冲洗红枣表面,再使用无锡百年尚水饮品有限公司提供的百年尚水清水洗两遍,最后再用0.9%的NaCl溶液浸泡1-5分钟,沥干后制成浆备用;
(3)菌种培养:使用无锡百年尚水饮品有限公司提供的百年尚水配制LB培养基,将原保存菌株活化,培养约48小时得到的备用种子液;
(4)接种发酵:按照体积比红枣∶原蜜∶纯净水为2-5∶1-3∶7-2加入后混合均匀即得红枣发酵原液,按照1-5%的比例将蜜源菌种子液接入发酵原液,种子液浓度为106CFU/ml,发酵6-14d,pH值5.0-8.0,温度25℃-35℃;
(5)后期处理制作:粗过滤:初步筛掉大颗粒残渣,避免果实久放形成沉淀,过滤筛数目为20-32目;细过滤:进一步滤掉小型颗粒残渣,使液态呈现较清澈的状态,过滤筛数目为80-100目,即得到红枣酵素饮料。
2.根据权利要求1所述的一种用蜜源菌制作红枣酵素饮料的方法,其特征是:红枣是指鼠李科枣属枣的果实。
3.根据权利要求1所述的一种用蜜源菌制作红枣酵素饮料的方法,其特征是:蜜源菌是指从天然蜂蜜中分离得到的细菌。
4.根据权利要求1所述的一种用蜜源菌制作红枣酵素饮料的方法,其特征是:蜜源菌是指2013年6月24日保存于武汉大学中国典型培养物保藏中心的保藏编号为CCTCCNO:M2013283的BacillusamyloliquefaciensH47的解淀粉芽孢杆菌菌株,加入量为1%-5%。
5.根据权利要求1所述的一种用蜜源菌制作红枣酵素饮料的方法,其特征是:在pH值5.0-8.0,温度25℃-35℃的条件下发酵培养时间6-14d。
6.根据权利要求1所述的一种用蜜源菌制作红枣酵素饮料的方法,其特征是:发酵成品经过粗过滤和细过滤两个步骤,粗过滤过滤筛数目为20-32目;细过滤过滤筛数目为80-100目。
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