CN105192798B - 复合酵素饮料及其制备方法 - Google Patents
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Abstract
一种复合酵素饮料，其特征在于，由以下质量百分比的组分制成：菠萝1.5％、菠菜1.5％、芹菜1.5％、马齿苋1.5％、生姜1.5％、茼蒿1.5％、荠菜1.5％、胡萝卜1.5％、苹果梨1.5％、山楂1.5％、莲藕1.5％、西红柿1.5％、西瓜1.5％、荔枝1.5％、杨梅1.5％、南瓜1.5％、刺梨汁1、膨化小麦粉1％、油菜花提取物0.5％、茉莉花提取物0.5％、绞股蓝提取物0.5％、灵芝孢子粉0.5％、果葡糖浆2％、蜂蜜2％、山药多糖0.5％、白术多糖0.5％、酵素菌0.1％、红糖2％、甜味肽0.5％、余量为纯净水；本发明配方简单，各组分之间搭配合理，营养互补，制备出来的饮料色泽自然，无异味，口感好，长喝能够减少肠道有害细菌的滋生，预防消化道疾病。
Description
技术领域
本发明涉及功能饮料技术领域，具体涉及一种复合酵素饮料及其制备方法。
背景技术
果蔬汁饮料具有营养丰富、味道鲜美的特点，含有天然抗氧化剂，能消除人体内有害的“自由基”。然而普通果蔬汁饮料随着储存时间增长，质量风味发生变化，需添加防腐剂、抗氧化剂和稳定剂等。通过微生物发酵，不但能够提高果蔬汁的稳定性，免去添加防腐剂等对人体造成的危害，还能在保留原果蔬汁的营养成分基础上，生成多种风味物质，提高营养价值，帮助消化吸收。
酵素饮料的发酵制备过程能够促进果蔬原料中碳水化合物、蛋白质、脂类等物质的代谢反应，大量产生和积累初级及次级代谢产物，生成有机酸、低聚糖、糖醇、酶类、低聚肽、多酚等多种有益成分；同时，酵素饮料中还包含果蔬原料及微生物自身所含有的营养及功能成分。这些有益成分可以促进肠道有益菌的增殖，抑制有害菌的繁殖及腐败物质形成，起到调节肠道菌群平衡、增强免疫、促进睡眠、延缓衰老等作用，对人体有多种有益功效。因而，利用天然果蔬制备酵素饮料因其营养保健功能和独特的风味深受广大消费者的青睐。
发明专利CN102308997B提供了一种植物酵素的制备方法，用多种植物、蔬果、种子、草药、菇类、海藻为原料，进行植物酵素的自然抽出含有植物有效成分的液体，在经过发酵熟成，得到液体状的植物酵素原液；得到的植物酵素原液含有多酶酵素、蛋白质分解酵素、脂肪分解酵素、淀粉分解酵素，并含有原花色素、多种天然维生素、矿物质、氨基酸和微量元素等。用得到的植物酵素原液，制成植物酵素液体口服液、植物酵素固体粉末或植物酵素胶囊。发明专利CN102599569B提出了木瓜酵素及其生产方法，采用的原料按质量份：碎米为5份、木瓜汁为3份、鲜木瓜为15份、功能红曲为2份，通过以下步骤制成：(1)浸泡碎米；粉碎鲜木瓜；粉碎木瓜及榨汁，提取木瓜汁；(2)加入超滤水到蒸煮塔中，水烧开后投入碎米蒸煮3小时，降温至70℃，加入木瓜汁及淀粉酶，再加入粉碎的鲜木瓜；(3)加入功能红曲后，再加入糖化酶、果胶酶，调整pH值为4.5；(4)降温至28℃～38℃，投入活性干酵母，自然发酵72小时；(5)按第(4)步得到的发酵液质量，加入麸皮、谷壳进行二次发酵，时间18个月；(6)滤出原液，多次过滤后，加入甜蜜素调整口味，即成木瓜酵素。
天然果蔬酵素饮料调和浓浆与水果和蔬菜汁混配后，不但能调制出各种色、香、味俱全的天然饮料来，而且对人体有很好的营养保健作用。
发明内容
本发明所要解决的技术问题在于提供一种配制简单，成本低，营养丰富，口感好的复合酵素饮料。
本发明所要解决的技术问题采用以下技术方案来实现：
一种复合酵素饮料，由以下质量百分比的组分制成：菠萝1.5％、菠菜1.5％、芹菜1.5％、马齿苋1.5％、生姜1.5％、茼蒿1.5％、荠菜1.5％、胡萝卜1.5％、苹果梨1.5％、山楂1.5％、莲藕1.5％、西红柿1.5％、西瓜1.5％、荔枝1.5％、杨梅1.5％、南瓜1.5％、刺梨汁1、膨化小麦粉1％、油菜花提取物0.5％、茉莉花提取物0.5％、绞股蓝提取物0.5％、灵芝孢子粉0.5％、果葡糖浆2％、蜂蜜2％、山药多糖0.5％、白术多糖0.5％、酵素菌0.1％、红糖2％、甜味肽0.5％、余量为纯净水；
制备方法如下：
(1)按照上述原料配方准备好原料；
(2)将菠萝、菠菜、芹菜、马齿苋、生姜、茼蒿、荠菜、胡萝卜、苹果梨、山楂、莲藕、西红柿、西瓜、荔枝、杨梅和南瓜放入发酵罐，发酵罐为铁质，并且侧部留有排气口或者观察口；
(3)在发酵罐中根据配料表的比例加入灵芝孢子粉、膨化小麦粉、油菜花提取物、茉莉花提取物、绞股蓝提取物、刺梨汁和红糖，以及一半量的纯净水，并且慢速搅拌均匀；
(4)在发酵罐中加入酵素菌，其中酵素菌包括嗜酸乳杆菌、干酪乳杆菌、詹氏乳杆菌、双歧杆菌、粪链球菌、乳球菌和中介链球菌，添加的比例可以为等值添加；
(5)将发酵罐密封，在常温下(20℃左右为宜)进行发酵；注意：发酵期间，每天都需要查看发酵罐，排除发酵过程中产生的多余气体；
(6)待发酵罐产生大量酵素原液的时候(约50天左右)，采用板框过滤器，将酵素原液分离出来，同时去除发酵的原料；
(7)将酵素原液送入配料罐中(该配料罐可以接收超声波)，再加入果葡糖浆、蜂蜜、山药多糖、白术多糖、甜味肽和剩余的纯净水，并且均质；
(8)将上述均质后的原料进行超声波灭菌，超声波灭菌的条件为20℃，20KHz的超声波处理120S；主要是消灭酵素中的致病菌；同时抑制益生菌在成品中持续发酵，影响最终的产品稳定性。超声波产生的空化气泡在崩溃时会产生冲击波合射流作用，使细胞壁破裂，从而剪切生物大分子或液体中的分散物质，达到乳化均质效果；
(9)对原料进行无菌罐装，即得酵素饮料。注意，为了保存酵素饮料的中酵素的活性，必须低温保存(4℃左右为宜)。
本发明的有益效果是：本发明配方简单，各组分之间搭配合理，营养互补，制备出来的饮料色泽自然，无异味，口感好，长喝能够减少肠道有害细菌的滋生，预防消化道疾病。
还具有如下优势：
1.本发明采用公认的含天然酵素最多的水果或者蔬菜作为酵素饮料的原料，比如菠萝中含有大量菠萝蛋白酶，最大程度得提高了产品的天然酵素含量，有助于其活性成分的保留；原料所含的天然酵素，同时也将协助随后的发酵工程。
2.在原料的选择上，除了富含天然酵素外，搭配了芹菜和菠菜，原因在于芹菜和菠菜中含有的酵素富含抗氧化物质。研究表明芹菜和菠菜中的叶绿素可以促进其酵素的吸收。
3.传统的酵素饮料采用自然发酵的过程，对酵素的菌很难控制其品种、发酵时间等。本发明经过反复试验，选择了适合本产品的发酵的指定酵素菌群，有利于控制酵素的生产，适合产业化。
4.本发明采用超声波杀菌的方式，避免了传统的巴氏杀菌高温对酵素活性的破坏；另外，超声波灭菌也可以使得酵素均质。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例1
一种复合酵素饮料，由以下质量百分比的组分制成：菠萝1.5％、菠菜1.5％、芹菜1.5％、马齿苋1.5％、生姜1.5％、茼蒿1.5％、荠菜1.5％、胡萝卜1.5％、苹果梨1.5％、山楂1.5％、莲藕1.5％、西红柿1.5％、西瓜1.5％、荔枝1.5％、杨梅1.5％、南瓜1.5％、刺梨汁1、膨化小麦粉1％、油菜花提取物0.5％、茉莉花提取物0.5％、绞股蓝提取物0.5％、灵芝孢子粉0.5％、果葡糖浆2％、蜂蜜2％、山药多糖0.5％、白术多糖0.5％、酵素菌0.1％、红糖2％、甜味肽0.5％、余量为纯净水；
制备方法如下：
(1)按照上述原料配方准备好原料；
(2)将菠萝、菠菜、芹菜、马齿苋、生姜、茼蒿、荠菜、胡萝卜、苹果梨、山楂、莲藕、西红柿、西瓜、荔枝、杨梅和南瓜放入发酵罐，发酵罐为铁质，并且侧部留有排气口或者观察口；
(3)在发酵罐中根据配料表的比例加入灵芝孢子粉、膨化小麦粉、油菜花提取物、茉莉花提取物、绞股蓝提取物、刺梨汁和红糖，以及一半量的纯净水，并且慢速搅拌均匀；
(4)在发酵罐中加入酵素菌，其中酵素菌包括嗜酸乳杆菌、干酪乳杆菌、詹氏乳杆菌、双歧杆菌、粪链球菌、乳球菌和中介链球菌，添加的比例可以为等值添加；
(5)将发酵罐密封，在常温下(20℃左右为宜)进行发酵；注意：发酵期间，每天都需要查看发酵罐，排除发酵过程中产生的多余气体；
(6)待发酵罐产生大量酵素原液的时候(约50天左右)，采用板框过滤器，将酵素原液分离出来，同时去除发酵的原料；
(7)将酵素原液送入配料罐中(该配料罐可以接收超声波)，再加入果葡糖浆、蜂蜜、山药多糖、白术多糖、甜味肽和剩余的纯净水，并且均质；
(8)将上述均质后的原料进行超声波灭菌，超声波灭菌的条件为20℃，20KHz的超声波处理120S；主要是消灭酵素中的致病菌；同时抑制益生菌在成品中持续发酵，影响最终的产品稳定性。超声波产生的空化气泡在崩溃时会产生冲击波合射流作用，使细胞壁破裂，从而剪切生物大分子或液体中的分散物质，达到乳化均质效果；
(9)对原料进行无菌罐装，即得酵素饮料。注意，为了保存酵素饮料的中酵素的活性，必须低温保存(4℃左右为宜)。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (1)
1.一种复合酵素饮料，其特征在于，由以下质量百分比的组分制成：菠萝1.5％、菠菜1.5％、芹菜1.5％、马齿苋1.5％、生姜1.5％、茼蒿1.5％、荠菜1.5％、胡萝卜1.5％、苹果梨1.5％、山楂1.5％、莲藕1.5％、西红柿1.5％、西瓜1.5％、荔枝1.5％、杨梅1.5％、南瓜1.5％、刺梨汁1、膨化小麦粉1％、油菜花提取物0.5％、茉莉花提取物0.5％、绞股蓝提取物0.5％、灵芝孢子粉0.5％、果葡糖浆2％、蜂蜜2％、山药多糖0.5％、白术多糖0.5％、酵素菌0.1％、红糖2％、甜味肽0.5％、余量为纯净水；
制备方法如下：
(1)按照上述原料配方准备好原料；
(2)将菠萝、菠菜、芹菜、马齿苋、生姜、茼蒿、荠菜、胡萝卜、苹果梨、山楂、莲藕、西红柿、西瓜、荔枝、杨梅和南瓜放入发酵罐，发酵罐为铁质，并且侧部留有排气口或者观察口；
(3)在发酵罐中根据配料表的比例加入灵芝孢子粉、膨化小麦粉、油菜花提取物、茉莉花提取物、绞股蓝提取物、刺梨汁和红糖，以及一半量的纯净水，并且慢速搅拌均匀；
(4)在发酵罐中加入酵素菌，其中酵素菌包括嗜酸乳杆菌、干酪乳杆菌、詹氏乳杆菌、双歧杆菌、粪链球菌、乳球菌和中介链球菌，添加的比例为等值添加；
(5)将发酵罐密封，在常温下进行发酵；发酵期间，每天都需要查看发酵罐，排除发酵过程中产生的多余气体；
(6)待发酵罐产生大量酵素原液的时候，采用板框过滤器，将酵素原液分离出来，同时去除发酵的原料；
(7)将酵素原液送入配料罐中，再加入果葡糖浆、蜂蜜、山药多糖、白术多糖、甜味肽和剩余的纯净水，并且均质；
(8)将上述均质后的原料进行超声波灭菌，超声波灭菌的条件为20℃，20KHz的超声波处理120秒
(9)对原料进行无菌罐装，即得酵素饮料。
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| CN106036269A (zh) * | 2016-05-27 | 2016-10-26 | 嘉兴市天篷农业休闲有限公司 | 一种含南瓜酵素的饮料及其制备方法 |
| CN105996002A (zh) * | 2016-06-08 | 2016-10-12 | 江西百禾生物科技有限公司 | 一种植物发酵酵素粉及制备工艺 |
| CN106819737A (zh) * | 2017-01-06 | 2017-06-13 | 安徽妙奇树生物科技有限公司 | 一种天然果蔬酵素复合饮料及制备方法 |
| CN107080130A (zh) * | 2017-04-19 | 2017-08-22 | 句容金坤农业科技有限公司 | 一种灵芝孢子粉酵素保健饮料的制作方法 |
| CN107668450A (zh) * | 2017-10-29 | 2018-02-09 | 贵州文松发酵食品有限公司 | 一种刺梨发酵饮料及其制备方法 |
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