CN105231224B - 一种髙纤浓缩椰浆的制备方法 - Google Patents
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Abstract
本发明公开了一种髙纤浓缩椰浆的制备方法,具体为:椰浆浓缩后加入木醋杆菌发酵,发酵同时加入纤维素酶和脂肪酶进行同步酶解,然后经过打浆、磨浆后杀菌灌装得髙纤浓缩椰浆。本发明的髙纤浓缩椰浆的制备方法中,通过微生物发酵和纤维素酶的双重作用,使制备得到的椰浆中富含丰富的膳食纤维,且得到的纤维结构具备降低胆固醇、改善肠胃和预防结肠癌等功效。同时由于脂肪酶对椰浆中的脂肪进行定向酶解,增强了椰浆的风味。此外本发明制备得到的髙纤浓缩椰浆,无需加入乳化剂等成分,产品稳定,营养健康,可应用于烘焙、饮料、果酱等诸多产品中,市场前景广阔。
Description
技术领域
本发明属于食品加工领域,特别涉及一种髙纤浓缩椰浆的制备方法。
背景技术
在我国海南,椰子有较为广阔的种植面积。椰果中含有椰汁和椰肉,椰肉常被用来深加工成颗粒椰干、椰蓉、椰子糖、椰奶、椰子露和椰子酱等,椰汁则被加工成椰子水饮料等。椰肉在榨汁制备椰浆的过程中,去除了大部分的纤维部分,留在椰浆中的是大量的水、蛋白和脂肪。膳食纤维是改善人体肠道和帮助消化的重要营养成分,因此,在人类膳食结构中有必要协调纤维、蛋白和脂肪的组成,实现健康饮食。而且由于椰浆中脂肪含量高,在制备浓缩椰浆产品的过程中,需要加入乳化剂等成分来维持产品稳定,使之不出现分层现象。
发明内容
本发明的目的在于克服现有技术的不足,提供一种营养天然的髙纤浓缩椰浆的制备方法。
为达到上述目的,本发明设计的椰浆的制备方法,包括以下步骤:
(1)制备发酵用种子液:由2wt%葡萄糖、2 wt%食用酒精、1 wt%酵母粉和95 wt%去离子水组成的培养基灭菌后接入木醋杆菌,于25℃震荡培养24-36h,无菌条件下离心得到菌体,再用无菌生理盐水清洗菌体两遍,最后用无菌椰子清汁稀释菌体至菌体浓度为1010-1011cfu/g,为木醋杆菌种子液,冷藏备用;
(2)浓缩:普通椰浆浓缩2-3倍冷藏备用;
(3)发酵:按重量计,取浓缩椰浆100份,加入0.1份的翅果油、3-10份果糖,巴氏杀菌后接入0.01-0.1份木醋杆菌种子液,同时加入纤维素酶0.05-0.1份,脂肪酶0.05-0.1份,于20-25℃震荡培养2-4h,然后静置培养至果糖含量降至1wt%以下停止发酵;所述纤维素酶用0.22μm滤膜过滤除菌后使用;所述脂肪酶用0.22μm滤膜过滤除菌后使用;
(4)磨浆:椰浆发酵结束后立即用打浆机打浆,用酸度调节剂将pH调节至5.0-6.5,然后通过胶体磨磨浆;
(5)杀菌灌装:磨浆结束后巴氏杀菌,并趁热灌装,然后10-15℃冷贮得髙纤浓缩椰浆;
其中,所述的椰浆浓缩采用真空浓缩,浓缩条件为:温度60℃,真空度0.01Mpa;
所述的纤维素酶来源于绿色木霉、李氏木霉或黑曲霉;
所述的脂肪酶来源于米曲霉、米根霉或黑曲霉;
所述酸度调节剂为柠檬酸钠或碳酸氢钠;
本发明的髙纤浓缩椰浆的制备方法中,通过微生物发酵和纤维素酶的双重作用,使制备得到的椰浆中富含丰富的膳食纤维,且得到的纤维结构具备降低胆固醇、改善肠胃和预防结肠癌等功效。
本发明在发酵步骤中,加入脂肪酶进行同步酶解,并控制发酵在较低温度下进行,对椰浆中的脂肪进行定向酶解,增强风味。
本发明制备得到的髙纤浓缩椰浆,由于膳食纤维的交错结构,加上胶体磨的分散作用,得到的产品质量稳定,虽然是浓缩椰浆,也无需加入乳化剂等成分,营养健康。
本发明制备得到髙纤浓缩椰浆可应用于烘焙、饮料、果酱等诸多产品中,市场前景广阔。
具体实施方式
以下结合具体实例对本发明的技术方案做进一步的说明。
实施例1:
(1)制备发酵用种子液:由2wt%葡萄糖、2 wt%食用酒精、1 wt%酵母粉和95 wt%去离子水组成的培养基灭菌后接入木醋杆菌,于25℃震荡培养24h,无菌条件下离心得到菌体,再用无菌生理盐水清洗菌体两遍,最后用无菌椰子清汁稀释菌体至菌体浓度为1010cfu/g,为木醋杆菌种子液,冷藏备用;
(2)浓缩:普通椰浆于60℃,真空度0.01Mpa条件下浓缩2倍冷藏备用;
(3)发酵:按重量计,取浓缩椰浆100kg,加入0.1kg的翅果油、3kg果糖,巴氏杀菌后接入0.01kg木醋杆菌种子液,同时加入来源于黑曲霉的纤维素酶0.05kg,加入来源于黑曲霉的脂肪酶0.05kg,于20℃震荡培养4h,然后静置培养至果糖含量降至1wt%以下停止发酵;所述纤维素酶用0.22μm滤膜过滤除菌后使用;所述脂肪酶用0.22μm滤膜过滤除菌后使用;
(4)磨浆:椰浆发酵结束后立即用打浆机打浆,用柠檬酸钠将pH调节至5.0,然后通过胶体磨磨浆;
(5)杀菌灌装:磨浆结束后巴氏杀菌,并趁热灌装,然后10-15℃冷贮得髙纤浓缩椰浆。
实施例2:
(1)制备发酵用种子液:由2wt%葡萄糖、2 wt%食用酒精、1 wt%酵母粉和95 wt%去离子水组成的培养基灭菌后接入木醋杆菌,于25℃震荡培养36h,无菌条件下离心得到菌体,再用无菌生理盐水清洗菌体两遍,最后用无菌椰子清汁稀释菌体至菌体浓度为1011 cfu/g,为木醋杆菌种子液,冷藏备用;
(2)浓缩:普通椰浆于60℃,真空度0.01Mpa条件下浓缩3倍冷藏备用;
(3)发酵:按重量计,取浓缩椰浆100kg,加入0.1kg的翅果油、10kg果糖,巴氏杀菌后接0.1kg木醋杆菌种子液,同时加入来源于李氏木霉的纤维素酶0.1kg,加入来源于米曲霉的脂肪酶0.1kg,于25℃震荡培养2h,然后静置培养至果糖含量降至1wt%以下停止发酵;所述纤维素酶用0.22μm滤膜过滤除菌后使用;所述脂肪酶用0.22μm滤膜过滤除菌后使用;
(4)磨浆:椰浆发酵结束后立即用打浆机打浆,用碳酸氢钠将pH调节至5.0-6.5,然后通过胶体磨磨浆;
(5)杀菌灌装:磨浆结束后巴氏杀菌,并趁热灌装,然后10-15℃冷贮得髙纤浓缩椰浆。
实施例3:
(1)制备发酵用种子液:由2wt%葡萄糖、2 wt%食用酒精、1 wt%酵母粉和95 wt%去离子水组成的培养基灭菌后接入木醋杆菌,于25℃震荡培养28h,无菌条件下离心得到菌体,再用无菌生理盐水清洗菌体两遍,最后用无菌椰子清汁稀释菌体至菌体浓度为1010 cfu/g,为木醋杆菌种子液,冷藏备用;
(2)浓缩:普通椰浆于60℃,真空度0.01Mpa条件下浓缩3倍冷藏备用;
(3)发酵:按重量计,取浓缩椰浆100kg,加入0.1kg的翅果油、8kg果糖,巴氏杀菌后接入0.05kg木醋杆菌种子液,同时加入来源于绿色木霉的纤维素酶0.08kg,来源于米根霉的脂肪酶0.06kg,于25℃震荡培养4h,然后静置培养至果糖含量降至1wt%以下停止发酵;所述纤维素酶用0.22μm滤膜过滤除菌后使用;所述脂肪酶用0.22μm滤膜过滤除菌后使用;
(4)磨浆:椰浆发酵结束后立即用打浆机打浆,用柠檬酸钠将pH调节至5.0-6.5,然后通过胶体磨磨浆;
(5)杀菌灌装:磨浆结束后巴氏杀菌,并趁热灌装,然后10-15℃冷贮得髙纤浓缩椰浆。
Claims (5)
1.一种髙纤浓缩椰浆的制备方法,其特征在于包括以下步骤:
(1)制备发酵用种子液:由2wt%葡萄糖、2 wt%食用酒精、1 wt%酵母粉和95 wt%去离子水组成的培养基灭菌后接入木醋杆菌,于25℃震荡培养24-36h,无菌条件下离心得到菌体,再用无菌生理盐水清洗菌体两遍,最后用无菌椰子清汁稀释菌体至菌体浓度为1010-1011cfu/g,为木醋杆菌种子液,冷藏备用;
(2)浓缩:普通椰浆浓缩2-3倍冷藏备用;
(3)发酵:按重量计,取浓缩椰浆100份,加入0.1份的翅果油、3-10份果糖,巴氏杀菌后接入0.01-0.1份木醋杆菌种子液,同时加入纤维素酶0.05-0.1份,脂肪酶0.05-0.1份,于20-25℃震荡培养2-4h,然后静置培养至果糖含量降至1wt%以下停止发酵;所述纤维素酶用0.22μm滤膜过滤除菌后使用;所述脂肪酶用0.22μm滤膜过滤除菌后使用;
(4)磨浆:椰浆发酵结束后立即用打浆机打浆,用酸度调节剂将pH调节至5.0-6.5,然后通过胶体磨磨浆;
(5)杀菌灌装:磨浆结束后巴氏杀菌,并趁热灌装,然后10-15℃冷贮得髙纤浓缩椰浆。
2.根据权利要求1所述的髙纤浓缩椰浆的制备方法,其特征在于所述的椰浆浓缩采用真空浓缩,浓缩条件为:温度60℃,真空度0.01Mpa。
3.根据权利要求1所述的髙纤浓缩椰浆的制备方法,其特征在于所述的纤维素酶来源于绿色木霉、李氏木霉或黑曲霉。
4.根据权利要求1所述的髙纤浓缩椰浆的制备方法,其特征在于所述的脂肪酶来源于米曲霉、米根霉或黑曲霉。
5.根据权利要求1所述的髙纤浓缩椰浆的制备方法,其特征在于所述酸度调节剂为柠檬酸钠或碳酸氢钠。
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