CN105249064A - 一种黄瓜乳酸菌饮料的制作方法 - Google Patents
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Abstract
本发明涉及一种黄瓜乳酸菌饮料的制作方法，包括：(1)黄瓜汁的制备，(2)菌种的活化与驯化，(3)黄瓜乳酸菌饮料的发酵。本发明以黄瓜为主要发酵基质，利用四步法驯化的复合乳酸菌为发酵剂，采用特有的培养基进行发酵，制备出具有改善肠道功能、抗氧化等功能的黄瓜功能性乳酸菌饮料。产品香味独特，营养价值高。
Description
技术领域
本发明属于食品加工技术领域，具体是一种以黄瓜为主要原料的乳酸菌饮料。
背景技术
乳酸菌饮料是一种风味独特的发酵乳饮料，集口感、营养于一身，具备调配型酸乳饮料所没有的优点。乳酸菌饮料是向培养基中接入乳酸菌进行发酵制得，部分乳糖转化为乳酸，有利于乳糖不耐受症人群的食用，同时蛋白则被转化为多种氨基酸、肽等，可促进人体的消化吸收，并生成多种呈味物质，致使产品具备更好的风味及口感。现有乳酸菌发酵饮料中，以牛奶为发酵基料较多，也有研究采用大豆等与牛奶调配的，但是产品较少，而以黄瓜为基料的还很鲜见。
发明内容
为了丰富黄瓜的产品形式、提升黄瓜的加工附加值，本发明提供一种黄瓜乳酸菌饮料的制作方法。
一种黄瓜乳酸菌饮料的制作方法，其特征在于包括以下步骤：
(1)黄瓜汁的制备：称取100g黄瓜，加入1000mL蒸馏水，机械捣碎，加入38-40g的牛乳粉，70-80g的蔗糖，2-3g的高甲氧基果胶，2-3g黄原胶，2-3g羧甲基纤维素钠，混匀，调节pH至6.0-6.2，95℃高压灭菌10min，冷却至40℃，得到黄瓜汁。
(2)黄瓜乳酸菌饮料的发酵：取100g黄瓜汁，加入活化及驯化后的复合乳酸菌3-4g，在39-41℃条件下培养7-8h，灭菌，所得发酵液即为黄瓜乳酸菌饮料。
其中，复合乳酸菌活化与驯化的方法如下：
(1)将1.0-2.0×1016CFU/g的嗜热链球菌0.04-0.05g和7.0-8.0×1014CFU/g的保加利亚乳杆菌0.05-0.06g接种于脱脂乳培养基中，39-41℃环境下培养至酸度达到66-70°T时，完成活化。
(2)黄瓜洗净、称取100g，加入1000mL蒸馏水、捣碎，加入100g牛乳粉、80g的蔗糖、3g的高甲氧基果胶、3g黄原胶和3g羧甲基纤维素钠，混匀，95℃杀菌10min，冷却至40℃后，接入活化后的菌种，随即置于39-41℃环境下驯化培养12h，制得发酵剂Ⅰ。
(3)黄瓜洗净、称取100g，加入1000mL蒸馏水、捣碎，加入80g牛乳粉、80g的蔗糖、3g的高甲氧基果胶、3g黄原胶和3g羧甲基纤维素钠，混匀，95℃杀菌10min，冷却至40℃后，接种发酵剂Ⅰ，随即置于39-41℃环境下驯化培养12h，制得发酵剂Ⅱ。
(4)黄瓜洗净、称取100g，加入1000mL蒸馏水、捣碎，加入60g牛乳粉、80g的蔗糖、3g的高甲氧基果胶、3g黄原胶和3g羧甲基纤维素钠，混匀，95℃杀菌10min，冷却至40℃后，接种发酵剂Ⅱ，随即置于40-42℃环境下驯化培养12h，制得发酵剂Ⅲ。
(5)黄瓜洗净、称取100g，加入1000mL蒸馏水、捣碎，加入40g牛乳粉、80g的蔗糖、3g的高甲氧基果胶、3g黄原胶和3g羧甲基纤维素钠，混匀，95℃杀菌10min，冷却至40℃后，接种发酵剂Ⅲ，随即置于40-42℃环境下驯化培养12h，制得复合乳酸菌。
本发明的有益技术效果体现在：
(1)当发酵基质中含有足够的营养成分，乳酸菌才能正常生长和大量繁殖，因此本发明采用四步法降低培养基中奶粉的浓度来进行驯化培养，使乳酸菌逐渐适应黄瓜汁的生长环境，提高酸度，使驯化后的酸度比驯化前显著性增长。乳酸菌发酵环境是一种不稳定的混合体系，故控制发酵稳定性是本发明的独特之处。
(2)本发明采用复合果胶、黄原胶和羧甲基纤维素钠强化黄瓜乳液，充分利用几种营养稳定剂之间的协同作用，有利于黄瓜乳酸菌饮料的发酵。
具体实施方式
下面通过实施例，对本发明作进一步说明。
实施例1
(1)黄瓜汁的制备：称取100g黄瓜，加入1000mL蒸馏水，机械捣碎，加入40g的牛乳粉，80g的蔗糖，3g的高甲氧基果胶，3g黄原胶，3g羧甲基纤维素钠，混匀，调节pH至6.2，95℃高压灭菌10min，冷却至40℃，得到黄瓜汁。
(2)黄瓜乳酸菌饮料的发酵：取100g黄瓜汁，加入活化及驯化后的复合乳酸菌4g，在41℃条件下培养8h，灭菌，所得发酵液即为黄瓜乳酸菌饮料。
其中，复合乳酸菌活化与驯化的方法如下：
(1)将2.0×1016CFU/g的嗜热链球菌0.05g和8.0×1014CFU/g的保加利亚乳杆菌0.06g接种于脱脂乳培养基中，40℃环境下培养至酸度达到70°T时，完成活化。
(2)黄瓜洗净、称取100g，加入1000mL蒸馏水、捣碎，加入100g牛乳粉、80g的蔗糖、3g的高甲氧基果胶、3g黄原胶和3g羧甲基纤维素钠，混匀，95℃杀菌10min，冷却至40℃后，接入活化后的菌种，随即置于40℃环境下驯化培养12h，制得发酵剂Ⅰ。
(3)黄瓜洗净、称取100g，加入1000mL蒸馏水、捣碎，加入80g牛乳粉、80g的蔗糖、3g的高甲氧基果胶、3g黄原胶和3g羧甲基纤维素钠，混匀，95℃杀菌10min，冷却至40℃后，接种发酵剂Ⅰ，随即置于40℃环境下驯化培养12h，制得发酵剂Ⅱ。
(4)黄瓜洗净、称取100g，加入1000mL蒸馏水、捣碎，加入60g牛乳粉、80g的蔗糖、3g的高甲氧基果胶、3g黄原胶和3g羧甲基纤维素钠，混匀，95℃杀菌10min，冷却至40℃后，接种发酵剂Ⅱ，随即置于42℃环境下驯化培养12h，制得发酵剂Ⅲ。
(5)黄瓜洗净、称取100g，加入1000mL蒸馏水、捣碎，加入40g牛乳粉、80g的蔗糖、3g的高甲氧基果胶、3g黄原胶和3g羧甲基纤维素钠，混匀，95℃杀菌10min，冷却至40℃后，接种发酵剂Ⅲ，随即置于42℃环境下驯化培养12h，制得复合乳酸菌。
Claims (2)
1.一种黄瓜乳酸菌饮料的制作方法，其特征在于包括以下步骤：
(1)黄瓜汁的制备：每称取100g黄瓜，加入1000mL蒸馏水，机械捣碎，加入38-40g的牛乳粉，70-80g的蔗糖，2-3g的高甲氧基果胶，2-3g黄原胶，2-3g羧甲基纤维素钠，混匀，调节pH至6.0-6.2，95℃高压灭菌10min，冷却至40℃，得到黄瓜汁；
(2)黄瓜乳酸菌饮料的发酵：取100g黄瓜汁，加入活化及驯化后的复合乳酸菌3-4g，在39-41℃条件下培养7-8h，灭菌，所得发酵液即为黄瓜乳酸菌饮料。
2.根据权利要求1所述的一种黄瓜乳酸菌饮料的制作方法，其特征在于，活化及驯化后的复合乳酸菌的制备方法如下：
(1)将1.0-2.0×1016CFU/g的嗜热链球菌0.04-0.05g和7.0-8.0×1014CFU/g的保加利亚乳杆菌0.05-0.06g接种于脱脂乳培养基中，39-41℃环境下培养至酸度达到66-70°T时，完成活化；
(2)黄瓜洗净、称取100g，加入1000mL蒸馏水、捣碎，加入100g牛乳粉、80g的蔗糖、3g的高甲氧基果胶、3g黄原胶和3g羧甲基纤维素钠，混匀，95℃杀菌10min，冷却至40℃后，接入活化后的菌种，随即置于39-41℃环境下驯化培养12h，制得发酵剂Ⅰ；
(3)黄瓜洗净、称取100g，加入1000mL蒸馏水、捣碎，加入80g牛乳粉、80g的蔗糖、3g的高甲氧基果胶、3g黄原胶和3g羧甲基纤维素钠，混匀，95℃杀菌10min，冷却至40℃后，接种发酵剂Ⅰ，随即置于39-41℃环境下驯化培养12h，制得发酵剂Ⅱ；
(4)黄瓜洗净、称取100g，加入1000mL蒸馏水、捣碎，加入60g牛乳粉、80g的蔗糖、3g的高甲氧基果胶、3g黄原胶和3g羧甲基纤维素钠，混匀，95℃杀菌10min，冷却至40℃后，接种发酵剂Ⅱ，随即置于40-42℃环境下驯化培养12h，制得发酵剂Ⅲ；
(5)黄瓜洗净、称取100g，加入1000mL蒸馏水、捣碎，加入40g牛乳粉、80g的蔗糖、3g的高甲氧基果胶、3g黄原胶和3g羧甲基纤维素钠，混匀，95℃杀菌10min，冷却至40℃后，接种发酵剂Ⅲ，随即置于40-42℃环境下驯化培养12h，制得复合乳酸菌。
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