CN105192835A - 一种利用乳酸菌发酵甜玉米制备甜玉米乳酸菌饮料的工艺 - Google Patents
一种利用乳酸菌发酵甜玉米制备甜玉米乳酸菌饮料的工艺 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种利用乳酸菌发酵甜玉米制备甜玉米乳酸菌饮料的工艺,属于农产品加工技术领域;以甜玉米为原料,将甜玉米打浆后灭菌,接种乳酸菌发酵剂,在厌氧、和一定温度条件下进行发酵,发酵结束后,发酵液经离心发酵液和发酵渣,将此发酵液经调配,制得具有乳酸菌活性的甜玉米乳酸菌饮料;本发明保持了甜玉米固有的营养成分,又赋予了乳酸菌发酵甜玉米特有的营养和风味,酸味柔和,香气纯正,不含化学合成的香精、色素、化学防腐剂,是一种具有保健功效的高品质新型甜玉米汁纯天然饮料;为甜玉米加工利用提供了一个新工艺,丰富了乳酸发酵饮料的品种,利于实施。
Description
技术领域
本发明涉及一种发酵植物饮料,特别涉及一种利用乳酸菌发酵甜玉米制备甜玉米乳酸菌饮料工艺,属于农产品加工技术领域。
背景技术
甜玉米(Sweetcorn)是玉米的一个种,又称蔬菜玉米,禾本科,玉米属。甜玉米是欧美、韩国和日本等发达国家的主要蔬菜之一。因其具有丰富的营养、甜、鲜、脆、嫩的特色而深受各阶层消费者青睐。超甜玉米由于含糖量高、适宜采收期长而得到广泛种植。中国是糯玉米的世界起源中心,栽培历史悠久。糯玉米营养丰富,食用价值高,被当今世界广泛用作营养食物。
德国营养保健协会的研究表明,在所有主食中,玉米的营养价值和保健作用最高。玉米含有7种“抗衰剂”即钙、谷胱甘肽、维生素、镁、硒、维生素E和脂肪酸。经测定,每100克玉米能提供近300毫克的钙,几乎与乳制品中所含的钙差不多。丰富的钙可以起到降血压的功效。玉米中所含有的胡萝卜素被人体吸收后转化为维生素A,具有防癌作用。植物纤维素能加速致癌物质和其他毒物的排出。天然维生素E则有促进细胞分裂,延缓衰老,降低血清胆固醇、防止皮肤病变的功能,还能减轻动脉硬化和脑功能衰退。玉米含有的黄体素、玉米黄质有利于延缓眼睛老化。“生命元素”硒著称是“抗癌之王”,超甜玉米中硒的含量比普通玉米高8-10倍。硒还具有增强免疫力、防止糖尿病、心脑血管疾病、防治肝病、保护肝脏等作用。甜玉米还具有医疗保健作用,因含有多种维生素和矿物质使其具有水果和蔬菜的特点;含有不饱和脂肪酸,有降低血液中的胆固醇、软化血管和防治冠心病的作用。
乳酸菌及其发酵制品对人体健康有良好作用。具有帮助消化,改善肠道的微生态环境,抑制腐败菌生长,合成营养素,提高免疫力等生理功效。
发酵果蔬是目前的一个研究热点,我国有近13亿人口,但饮料的消费水平很低,人均年消费量还不到1Kg,而发达国家饮料的人均年消费量为:美国为45Kg,德国为46Kg,日本和新加坡16-19Kg,世界人均年消费量已达到7Kg,说明我国饮料市场有巨大的发展空间。
针对该现状,中国发明CN201310141357.7公开了一种新型蔬果发酵饮料的制备方法。该专利以新鲜蔬果为原料,先采用纤维素酶酶解,后加糖和玉米低聚肽作为发酵基质灭菌后,采用混合乳酸发酵剂进行发酵,制备了含丰富的低聚肽、有机酸、还原糖、糖醇和可溶性膳食纤维,集营养与保健于一身的新型蔬果发酵饮料。
但是目前专利尚未有以甜玉米进行发酵的饮料,且以上专利程序复杂,势必导致应用成本增加,因此其推广使用,受到了经济方面的制约。因此,目前选择新型的发酵原料,和简单可控的发酵技术是目前的重点。
发明内容
本发明针对现有技术存在的问题,提供一种营养全面,工艺简单可行的乳酸菌发酵甜玉米饮料制备工艺及其产品,能充分满足市场需求,最大限度的提高甜玉米的附加值。
为了解决上述问题,本发明所采用的技术方案是:
一种利用乳酸菌发酵甜玉米制备甜玉米乳酸菌饮料的工艺,包括以下步骤:(1)原料的预处理:添加蒸馏水对甜玉米进行打浆,打浆结束后,在121摄氏度条件下灭菌20min,冷却备用;(2)发酵:接种一定比例的乳杆菌发酵剂,在一定条件下进行发酵,待发酵结束后,离心取上清;(3)调配:上述上清添加一定量的葡萄糖和蜂蜜对其进行口感的调整;(4)灌装:对调整好口感的发酵甜玉米饮料进行灌装。
步骤(1)中所述的蒸馏水的添加量为甜玉米重量的1-1.5倍。
步骤(2)中所述的乳杆菌为植物乳杆菌和嗜酸乳杆菌的混合物,二者的比例为1:1,乳杆菌的添加量为甜玉米重量的4-10%,发酵条件为:温度30-37℃、pH6-8、时间20-35h。
步骤(3)中所述的葡萄糖和蜂蜜的添加量分别为甜玉米重量的1-3%和2-4%。
本发明的有益效果是:
(1)本发明的原料配方中的甜玉米含有丰富的营养物质,具有提高免疫力、防止糖尿病、心脑血管疾病、防治肝病、保护肝脏等作用,因含有不饱和脂肪酸,还有降低血液中的胆固醇、软化血管和防治冠心病的作用;
(2)本发明工艺简单,成本低廉,适合大规模推广。
具体实施方式
下面通过实施例对本发明做进一步详细说明,这些实施例仅用来说明本发明,并不限制本发明的范围。
实施例1
一种利用乳酸菌发酵甜玉米制备甜玉米乳酸菌饮料工艺及其产品,包括以下步骤:(1)原料的预处理:添加1000mL蒸馏水对甜玉米(1000g)进行打浆,打浆结束后,在121摄氏度条件下灭菌20min,冷却备用。(2)发酵:接种一定50g的乳杆菌发酵剂,其中植物乳杆菌和嗜酸乳杆菌分别为25g,在温度35℃、pH7,条件下发酵25h。发酵结束后,离心取上清。(3)调配:上述上清添加20g的葡萄糖和30g的蜂蜜对其进行口感的调整。(4)灌装:对调整好口感的发酵甜玉米饮料进行灌装。
实施例2
一种利用乳酸菌发酵甜玉米制备甜玉米乳酸菌饮料工艺及其产品,包括以下步骤:(1)原料的预处理:添加1300mL蒸馏水对甜玉米(1000g)进行打浆,打浆结束后,在121摄氏度条件下灭菌20min,冷却备用。(2)发酵:接种一定80g的乳杆菌发酵剂,其中植物乳杆菌和嗜酸乳杆菌分别为40g,在温度33℃、pH6.8,条件下发酵30h。发酵结束后,离心取上清。(3)调配:上述上清添加30g的葡萄糖和40g的蜂蜜对其进行口感的调整。(4)灌装:对调整好口感的发酵甜玉米饮料进行灌装。
实施例3
一种利用乳酸菌发酵甜玉米制备甜玉米乳酸菌饮料工艺及其产品,包括以下步骤:(1)原料的预处理:添加1500mL蒸馏水对甜玉米(1000g)进行打浆,打浆结束后,在121摄氏度条件下灭菌20min,冷却备用。(2)发酵:接种一定80g的乳杆菌发酵剂,其中植物乳杆菌和嗜酸乳杆菌分别为50g,在温度35℃、pH8条件下发酵30h。发酵结束后,离心取上清。(3)调配:上述上清添加20g的葡萄糖和25g的蜂蜜对其进行口感的调整。(4)灌装:对调整好口感的发酵甜玉米饮料进行灌装。
Claims (4)
1.一种利用乳酸菌发酵甜玉米制备甜玉米乳酸菌饮料的工艺,其特征在于:包括以下步骤:(1)原料的预处理:添加蒸馏水对甜玉米进行打浆,打浆结束后,在121摄氏度条件下灭菌20min,冷却备用;(2)发酵:接种一定比例的乳杆菌发酵剂,在一定条件下进行发酵,待发酵结束后,离心取上清;(3)调配:上述上清添加一定量的葡萄糖和蜂蜜对其进行口感的调整;(4)灌装:对调整好口感的发酵甜玉米饮料进行灌装。
2.根据权利要求1所述的一种乳酸菌发酵甜玉米饮料的工艺,其特征在于:步骤(1)中所述的蒸馏水的添加量为甜玉米重量的1-1.5倍。
3.根据权利要求1所述的一种乳酸菌发酵甜玉米饮料的工艺,其特征在于:步骤(2)中所述的乳杆菌为植物乳杆菌和嗜酸乳杆菌的混合物,二者的比例为1:1,乳杆菌的添加量为甜玉米重量的4-10%,发酵条件为:温度30-37℃、pH6-8、时间20-35h。
4.根据权利要求1所述的一种乳酸菌发酵甜玉米饮料的工艺,其特征在于:步骤(3)中所述的葡萄糖和蜂蜜的添加量分别为甜玉米重量的1-3%和2-4%。
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