CN105192836A - 一种木瓜柚子发酵饮料的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种木瓜柚子发酵饮料的制备方法,属于食品加工技术领域;包括:(1)预处理:收取木瓜,去杂、去皮、切丁,称重备用;(2)匀浆:将木瓜丁放入90℃~100℃的水中处理7秒~10秒后取出冷却至室温,加入无菌水后磨制成匀浆状;(3)酶解:在步骤(2)中得到的匀浆中,加入0.1~2.0%木瓜重量的果胶酶和0.1~2.0%木瓜重量的纤维素酶,调节pH为6-8,在50~60℃搅拌2~6h;(4)调配:将步骤(3)获得的酶解液中加入葡萄糖和柚子汁,搅拌溶解;(5)发酵:在木瓜调配液中接种发酵剂进行发酵;(6)离心:将发酵液经离心处理除掉残渣,即可得到木瓜柚子发酵饮料;本发明制备的木瓜柚子发酵饮料,适口性好,营养更全面。
Description
技术领域
本发明涉及一种木瓜柚子发酵饮料的制备方法,属于食品加工技术领域。
背景技术
木瓜又叫海棠梨、铁脚梨,性温、味甘酸,主产四川、湖北、安徽、浙江,而以安徽宣州木瓜为佳。木瓜香而脆,有去湿、舒筋、和胃等功效。作为水果食用的木瓜实际是番木瓜,又名乳瓜、番瓜、文冠果,番木瓜产于华南及云南等地,称为番瓜、蓬生瓜、文冠果,未成熟者可作为蔬菜食用;成熟后可当作水果生食,又因有通乳之能,适宜产妇缺奶之人食用,故又称“乳瓜”。果皮光滑美观,果肉厚实细致、香气浓郁、汁水丰多,甜美可口、营养丰富,有“百益之果”、“水果这皇”、“万寿瓜”之雅称,是岭南四大名果之一。木瓜富含17种以上氨基酸及钙、铁等,还含有木瓜蛋白酶、番木瓜碱等。其维生素C的含量是苹果的48倍,半个中等大小的木瓜足供成为有一天所需的维生素C。木瓜在中国素有“万寿果”之称,顾名思义,多吃可延年益寿。
木瓜中的木瓜蛋白酶,可将脂肪分解为脂肪酸;现代医学发现,木瓜中含有一种酵素,能消化蛋白质,有利于人体对食物进行消化和吸收,故有健脾消食之功。木瓜中的凝乳酶有通乳作用,番木瓜碱具有抗淋巴性白血病之功,故可用于通乳及治疗淋巴性白血病(血癌)。木瓜中含有大量水分、碳水化合物、蛋白质、脂肪、多种维生素及多种人体必需的氨基酸,可有效补充人体的养分,增强机体的抗病能力。
针对此现象,中国专利CN201110298763.5公开了一种发酵型木瓜茶饮料。具体是以木瓜为主要原料,用红茶菌为菌源,以红糖为碳源,制备出一种新型且特色的发酵型木瓜茶饮料。所制备出来的木瓜菌茶饮料口感酸甜适口,适口性好,是一种兼备饮料及有医药功效的双重功能生态保健饮品。但是该专利发酵菌种相对单一。因此,目前木瓜柚子发酵饮料研究的一个重点方向是研制多菌种混合发酵产品和工艺。
发明内容
本发明针对传统的木瓜柚子发酵饮料存在的问题,旨在提供一种木瓜柚子发酵饮料的制备方法。
为了解决上述问题,本发明所采用的技术方案是:
一种木瓜柚子发酵饮料的制备方法,包括如下步骤:
(1)预处理:收取木瓜,去杂、去皮、切丁,称重备用;
(2)漂烫:将木瓜丁放入90℃~100℃的水中处理7秒~10秒后取出冷却至室温;
(3)匀浆:向冷却后的木瓜丁中加入4~8倍重量的无菌水,使用匀浆机或胶体磨将粉碎的木瓜定制作成匀浆状;
(4)酶解:向木瓜匀浆中,加入0.1~2.0%木瓜重量的果胶酶和0.1~2.0%木瓜重量的纤维素酶,调节pH为6-8,在50~60℃范围内搅拌2~6h;
(5)调配:将步骤(3)获得的酶解液加入3.0~5.0%木瓜重量的葡萄糖和5.0~15.0%木瓜重量的柚子汁,搅拌溶解;
(6)发酵:在木瓜调配液中接种发酵剂进行发酵;
(7)离心:将发酵液经离心处理除掉残渣,即可得到木瓜柚子发酵饮料。
步骤(4)所述的果胶酶的活力为:12000U/g;纤维素酶的活力为:100000U/g。
步骤(6)所述的发酵剂为植物乳杆菌、嗜酸乳杆菌、酿酒酵母,其添加量分别为木瓜重量的1-3%、2-4%、2-3%、发酵条件为:30-37℃、pH6-8,发酵时间为20-40h。
本发明的有益效果是:
(1)采用多种酶复合酶解,以及多种微生物协同发酵的工艺;
(2)采用本发明制备的木瓜柚子发酵饮料,适口性好,营养更全面;
(3)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。在不脱离本发明实质的构思的前提条件下,还可以做出若干调整或改进,均属于本发明的保护范围。
实施例1
一种木瓜柚子发酵饮料的制备方法,包括如下步骤:
(1)预处理:收取木瓜,去杂、去皮、切丁,称重1000g备用;
(2)漂烫:将木瓜丁放入100℃的水中处理7秒后取出冷却至室温;
(3)匀浆:向冷却后的木瓜丁中加入5倍重量的无菌水,使用匀浆机或胶体磨将粉碎的木瓜定制作成匀浆状;
(4)酶解:向木瓜匀浆中,加入0.15%木瓜重量的果胶酶(12000U/g)和2.0%木瓜重量的纤维素酶(100000U/g),调节pH为6.5,在55℃范围内搅拌6h;
(5)调配:将步骤(3)获得的酶解液加入4.0%木瓜重量的葡萄糖和10.0%木瓜重量的柚子汁,搅拌溶解;
(6)发酵:在木瓜调配液中接种植物乳杆菌、嗜酸乳杆菌、酿酒酵母,其添加量分别为木瓜重量的2%、2.5%、2.2%,发酵条件为:33℃、pH7,发酵时间为28h;
(7)离心:将发酵液经离心处理除掉残渣,即可得到木瓜柚子发酵饮料。
实施例2
一种木瓜柚子发酵饮料的制备方法,包括如下步骤:
(1)预处理:收取木瓜,去杂、去皮、切丁,称重1000g备用;
(2)漂烫:将木瓜丁放入90℃的水中处理7秒后取出冷却至室温;
(3)匀浆:向冷却后的木瓜丁中加入4倍重量的无菌水,使用匀浆机或胶体磨将粉碎的木瓜定制作成匀浆状;
(4)酶解:向木瓜匀浆中,加入0.1%木瓜重量的果胶酶(12000U/g)和2.0%木瓜重量的纤维素酶(100000U/g),调节pH为6,在50℃范围内搅拌5h;
(5)调配:将步骤(3)获得的酶解液加入5.0%木瓜重量的葡萄糖和14.0%木瓜重量的柚子汁,搅拌溶解;
(6)发酵:在木瓜调配液中接种植物乳杆菌、嗜酸乳杆菌、酿酒酵母,其添加量分别为木瓜重量的1%、2%、2%,发酵条件为:30℃、pH6,发酵时间为40h;
(7)离心:将发酵液经离心处理除掉残渣,即可得到木瓜柚子发酵饮料。
实施例3
一种木瓜柚子发酵饮料的制备方法,包括如下步骤:
(1)预处理:收取木瓜,去杂、去皮、切丁,称重1000g备用;
(2)漂烫:将木瓜丁放入95℃的水中处理7秒后取出冷却至室温;
(3)匀浆:向冷却后的木瓜丁中加入8倍重量的无菌水,使用匀浆机或胶体磨将粉碎的木瓜定制作成匀浆状;
(4)酶解:向木瓜匀浆中,加入2%木瓜重量的果胶酶(12000U/g)和1.0%木瓜重量的纤维素酶(100000U/g),调节pH为8,在60℃范围内搅拌2h;
(5)调配:将步骤(3)获得的酶解液加入3.0%木瓜重量的葡萄糖和5.0%木瓜重量的柚子汁,搅拌溶解;
(6)发酵:在木瓜调配液中接种植物乳杆菌、嗜酸乳杆菌、酿酒酵母,其添加量分别为木瓜重量的3%、4%、3%,发酵条件为:37℃、pH8,发酵时间为20h;
(7)离心:将发酵液经离心处理除掉残渣,即可得到木瓜柚子发酵饮料。
Claims (3)
1.一种木瓜柚子发酵饮料的制备方法,其特征在于:包括以下步骤:
(1)预处理:收取木瓜,去杂、去皮、切丁,称重备用;
(2)漂烫:将木瓜丁放入90℃~100℃的水中处理7秒~10秒后取出冷却至室温;
(3)匀浆:向冷却后的木瓜丁中加入4~8倍重量的无菌水,使用匀浆机或胶体磨将粉碎的木瓜定制作成匀浆状;
(4)酶解:向木瓜匀浆中,加入0.1~2.0%木瓜重量的果胶酶和0.1~2.0%木瓜重量的纤维素酶,调节pH为6-8,在50~60℃范围内搅拌2~6h;
(5)调配:将步骤(3)获得的酶解液加入3.0~5.0%木瓜重量的葡萄糖和5.0~15.0%木瓜重量的柚子汁,搅拌溶解;
(6)发酵:在木瓜调配液中接种发酵剂进行发酵;
(7)离心:将发酵液经离心处理除掉残渣,即可得到木瓜柚子发酵饮料。
2.根据权利要求1所述的一种木瓜柚子发酵饮料的制备方法,其特征在于:步骤(4)中,使用的果胶酶的活力为:12000U/g;使用的纤维素酶的活力为:100000U/g。
3.根据权利要求1所述的一种木瓜柚子发酵饮料的制备方法,其特征在于:步骤(6)中,发酵剂为植物乳杆菌、嗜酸乳杆菌、酿酒酵母,其添加量分别为木瓜重量的1-3%、2-4%、2-3%、发酵条件为:30-37℃、pH6-8,发酵时间为20-40h。
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