CN105495230B - 一种乳酸菌发酵植物饮料及其制备方法 - Google Patents
一种乳酸菌发酵植物饮料及其制备方法 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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Abstract
本发明属于饮料领域,具体一种乳酸菌发酵植物饮料及其制备方法。所述乳酸菌发酵植物饮料是由包括荠芋、麦芽、薏苡红、淡竹叶、茯苓、枸杞子、玉竹、山药、橙子、葛根、黑米和蜂蜜糖的原料经乳酸菌发酵制成。所述原料按重量份数计为:荠芋5~10份、麦芽5~10份、薏苡红10~20份、淡竹叶5~10份、茯苓5~10份、枸杞子10~20份、玉竹5~10份、山药10~20份、橙子15~25份、葛根10~20份、黑米30~50份、蜂蜜50~70份和糖10~20份;乳酸菌5~10份。本发明所述乳酸菌发酵植物饮料中富含多种微量元素、维生素、有机酸和黄酮类物质,具有较强的抗氧化性能,具有提高人体免疫力的保健功能。
Description
技术领域
本发明属于饮料领域,具体一种乳酸菌发酵植物饮料及其制备方法。
背景技术
目前,植物性饮料的健康性得到人们的进一步认可,近年来,消费者对各种植物性食物的摄入有了充分的认识,例如:枸杞具有降低血糖、抗脂肪肝和抗动脉粥样硬化的作用;山药具有增强人体免疫力,益心安神,宁咳定喘,延缓衰老等保健作用;茯苓具有增强免疫力、抗肿瘤以及镇静、降血糖等的作用。
乳酸菌发酵植物饮料,是一种以天然植物为主要原料、经乳酸菌发酵所得的饮料,其营养价值早已被消费者接受,乳酸菌定植肠道后可以促进蛋白质、单糖及钙、镁等营养物质的吸收,产生维生素B族等有益物质,抑制腐败菌的繁殖,清除肠道垃圾,形成良好的肠道微生态平衡,从而增强人体免疫力和抵抗力。
发明内容
本发明针对现有技术的不足,目的在于提供一种富含真菌多糖、黄酮类物质的乳酸菌发酵植物饮料及其制备方法。
为实现上述发明目的,本发明所采用的技术方案为:
一种乳酸菌发酵植物饮料,由包括荠芋、麦芽、薏苡红、淡竹叶、茯苓、枸杞子、玉竹、山药、橙子、葛根、黑米和蜂蜜糖的原料经乳酸菌发酵制成。
上述方案中,所述原料按重量份数计为:荠芋5~10份、麦芽5~10份、薏苡红10~20份、淡竹叶5~10份、茯苓5~10份、枸杞子10~20份、玉竹5~10份、山药10~20份、橙子15~25份、葛根10~20份、黑米30~50份、蜂蜜50~70份和糖10~20份;所述乳酸菌的接种量为5~10份。
优选地,上述原料按重量份数计为:荠芋5份、麦芽5份、薏苡红10份、淡竹叶5份、茯苓5份、枸杞子10份、玉竹5份、山药10份、橙子15份、葛根10份、黑米30份、蜂蜜50份和糖10份;所述乳酸菌的接种量为5份。
上述方案中,所述乳酸菌发酵植物饮料中含有乳酸菌和乳酸菌发酵酵素。
上述方案中,所述乳酸菌为植物乳酸菌。可选的植物乳酸菌包括乳秆菌属、链球菌属和双歧杆菌属,可选的乳杆菌可以为德氏乳杆菌、保加利亚乳杆菌、瑞士乳秆菌、嗜酸乳秆菌、干酪乳杆菌、短乳秆菌和发酵乳杆菌;可选的链球菌可以为乳酸链球菌、丁二酮乳酸链球菌、乳酪链球菌和嗜热乳链球菌;可选的双歧杆菌为两歧双歧秆菌、长双歧杆菌、短双歧秆菌、婴儿双歧秆菌和青春双歧杆菌;可用于本发明的乳酸菌还包括乳酸片球菌和戊糖片球菌。本发明还可以根据实际情况,选择使用上述单一菌种或其组合物。
上述乳酸菌发酵植物饮料的制备方法,其特征在于,包括如下步骤:
(1)将荠芋、麦芽、淡竹叶、玉竹、葛根洗净后,放入缸中浸泡3~5天;
(2)将山药、茯苓和枸杞子煎煮后倒入上述缸中;将薏苡红和黑米蒸煮后倒入上述缸中,加入乳酸菌、蜂蜜,搅缸3天~5天,每天2次;然后静置4~5天;
(3)再将橙子搅碎后加入到上述缸中,加入糖,搅缸后封缸发酵90~120天;
(4)发酵结束后,将发酵所得干料分数缸,在各分缸中分别加入纯净水,搅缸均匀后继续封缸发酵7天~10天,待发酵结束后,经过滤、灌装、灭菌后得到乳酸菌发酵植物饮料。
上述方案中,步骤(2)所述煎煮的工艺为:首先将山药、茯苓和枸杞子加入到冷水中浸泡30~60分钟,再用大火煮沸,然后改用中小火维持沸腾30~40分钟。
上述方案中,步骤(2)所述蒸煮的工艺为:将薏苡红和黑米加入到沸水中闷蒸15~30分钟。
上述方案中,步骤(4)所述纯净水的添加量为各分缸中干料质量的3~5倍。
上述方案中,步骤(3)和步骤(4)所述发酵的条件为:发酵温度为20~30℃,环境湿度50%~60%。
本发明的有益效果如下:(1)本发明所述饮料中加入了荠芋、麦芽、薏苡红、淡竹叶、茯苓、枸杞子、玉竹、山药、葛根等多种保健成分,利用多种原料之间产生协同作用,使得饮料的保健功效更大;同时饮料中还加入了橙子、黑米、蜂蜜和糖,赋予了产品更加丰富的甜味,从而改善饮料的口感,不含药味,口感容易被消费者所接受;(2)本发明所获得的乳酸菌发酵植物饮料中富含多种微量元素、维生素、有机酸和黄酮类物质,具有较强的抗氧化性能,具有提高人体免疫力的保健功能;(3)本发明所述乳酸菌发酵植物饮料的制备方法简单易行,便于操作,有利于实现工业化推广。
附图说明
图1为本发明所述乳酸菌发酵植物饮料的制备工艺。
具体实施方式
为了更好地理解本发明,下面结合实施例进一步阐明本发明的内容,但本发明的内容不仅仅局限于下面的实施例。
实施例1
一种乳酸菌发酵植物饮料,各原料按重量份数计为:荠芋5份、麦芽5份、薏苡红10份、淡竹叶5份、茯苓5份、枸杞子10份、玉竹5份、山药10份、橙子15份、葛根10份、黑米30份、蜂蜜50份和糖10份;加入乳酸菌的份数为5份。其制备方法包括如下步骤:
(1)将荠芋、麦芽、淡竹叶、玉竹、葛根洗净后,放入缸中浸泡3天;
(2)将山药、茯苓和枸杞子煎煮后倒入上述缸中;将薏苡红和黑米蒸煮后倒入上述缸中,加入乳酸菌、蜂蜜,搅缸3天,每天2次;然后静置4天;
(3)再将橙子搅碎后加入到上述缸中,加入糖,搅缸后封缸,置于25℃、相对湿度为60%的条件下发酵90天;
(4)发酵结束后,将发酵所得干料分数缸,在各分缸中分别加入质量是干料3倍的纯净水,搅缸均匀后继续封缸,置于25℃、相对湿度为60%的条件下发酵8天,待发酵结束后,经过滤、灌装、灭菌后得到乳酸菌发酵植物饮料。
上述煎煮的工艺为:首先将山药、茯苓和枸杞子加入到冷水中浸泡30分钟,再用大火煮沸,然后改用中小火维持沸腾30分钟;蒸煮的工艺为:将薏苡红和黑米加入到沸水中闷蒸15分钟。
实施例2
一种乳酸菌发酵植物饮料,各原料按重量份数计为:荠芋8份、麦芽8份、薏苡红15份、淡竹叶7份、茯苓8份、枸杞子13份、玉竹7份、山药12份、橙子20份、葛根15份、黑米40份、蜂蜜60份和糖15份;加入乳酸菌的份数为8份。其制备方法包括如下步骤:
(1)将荠芋、麦芽、淡竹叶、玉竹、葛根洗净后,放入缸中浸泡4天;
(2)将山药、茯苓和枸杞子煎煮后倒入上述缸中;将薏苡红和黑米蒸煮后倒入上述缸中,加入乳酸菌、蜂蜜,搅缸4天,每天2次;然后静置4天;
(3)再将橙子搅碎后加入到上述缸中,加入糖,搅缸后封缸,置于20℃、相对湿度为60%的条件下发酵100天;
(4)发酵结束后,将发酵所得干料分数缸,在各分缸中分别加入质量是干料4倍的纯净水,搅缸均匀后继续封缸,置于20℃、相对湿度为60%的条件下发酵10天,待发酵结束后,经过滤、灌装、灭菌后得到乳酸菌发酵植物饮料。
上述煎煮的工艺为:首先将山药、茯苓和枸杞子加入到冷水中浸泡40分钟,再用大火煮沸,然后改用中小火维持沸腾35分钟;蒸煮的工艺为:将薏苡红和黑米加入到沸水中闷蒸20分钟。
实施例3
一种乳酸菌发酵植物饮料,各原料按重量份数计为:荠芋10份、麦芽10份、薏苡红20份、淡竹叶10份、茯苓10份、枸杞子20份、玉竹10份、山药20份、橙子25份、葛根20份、黑米50份、蜂蜜70份和糖20份;加入乳酸菌的份数为10份。其制备方法包括如下步骤:
(1)将荠芋、麦芽、淡竹叶、玉竹、葛根洗净后,放入缸中浸泡5天;
(2)将山药、茯苓和枸杞子煎煮后倒入上述缸中;将薏苡红和黑米蒸煮后倒入上述缸中,加入乳酸菌、蜂蜜,搅缸5天,每天2次;然后静置5天;
(3)再将橙子搅碎后加入到上述缸中,加入糖,搅缸后封缸,置于30℃、相对湿度为50%的条件下发酵120天;
(4)发酵结束后,将发酵所得干料分数缸,在各分缸中分别加入质量是干料5倍的纯净水,搅缸均匀后继续封缸,置于30℃、相对湿度为50%的条件下发酵7天,待发酵结束后,经过滤、灌装、灭菌后得到乳酸菌发酵植物饮料。
上述煎煮的工艺为:首先将山药、茯苓和枸杞子加入到冷水中浸泡60分钟,再用大火煮沸,然后改用中小火维持沸腾40分钟;蒸煮的工艺为:将薏苡红和黑米加入到沸水中闷蒸30分钟。
对本发明所述乳酸菌发酵植物饮料所含微量元素以及功效组分进行测试分析,分析结果如下1、表2,结果表明:本发明所获得的乳酸菌发酵植物饮料中富含多种微量元素、维生素、有机酸和黄酮类物质,具有较强的抗氧化性能,具有提高人体免疫力的保健功能。同时,还对乳酸菌发酵植物饮料中所含重金属有害物质进行了检测,检测结果见表3,表3的结果表明,本发明所获得的乳酸菌发酵植物饮料中有害元素的含量较低,均符合企业和国家的相关标准。
表1 乳酸菌发酵植物饮料中所含微量元素的检测结果
检测项目 | 检测结果 |
锌(mg/kg) | 1.1 |
铁(mg/100g) | 0.91 |
锰(mg/100g) | 0.22 |
硒(mg/kg) | <0.03 |
镁(mg/kg) | 10.44 |
钾(mg/kg) | 53.56 |
VB1(mg/100g) | <0.02 |
VB2(mg/100g) | 0.03 |
VB6(mg/100mL) | 0.02 |
泛酸(mg/100mL) | 0.05 |
叶酸(μg/100g) | <2 |
游离生物素(μg/100mL) | 1.8 |
β-胡萝卜素(μg/100g) | <2 |
烟酸(mg/100mL) | 0.14 |
表2 有机酸及功效成分检测结果
表3 有害物质(重金属)含量检测结果
检测项目 | 检测结果 | 企业执行标准 |
Cu(mg/L) | 0.08347 | ≤5 |
As(mg/L) | 未检出 | ≤0.1 |
Pb(mg/L) | 0.010148 | ≤0.3 |
Cd(mg/L) | 未检出 | 未作要求 |
*企业执行标准均高于国家标准,所有产品均符合各类标准
显然,上述实施例仅仅是为清楚地说明所作的实例,而并非对实施方式的限制。对于所属领域的普通技术人员来说,在上述说明的基础上还可以做出其它不同形式的变化或变动。这里无需也无法对所有的实施方式予以穷举。而因此所引申的显而易见的变化或变动仍处于本发明创造的保护范围之内。
Claims (8)
1.一种乳酸菌发酵植物饮料,其特征在于,由荠芋、麦芽、薏苡仁、淡竹叶、茯苓、枸杞子、玉竹、山药、橙子、葛根、黑米、蜂蜜和糖的原料经乳酸菌发酵制成,所述原料按重量份数计为:荠芋5~10份、麦芽 5~10份、薏苡仁10~20份、淡竹叶5~10份、茯苓5~10份、枸杞子10~20份、玉竹5~10份、山药10~20份、橙子 15~25份、葛根10~20份、黑米30~50份、蜂蜜50~70份和糖10~20份;所述乳酸菌按重量份数计为5~10份;
所述乳酸菌发酵植物饮料通过如下方法制备所得:
将荠芋、麦芽、淡竹叶、玉竹、葛根洗净后,放入缸中浸泡3~5天;
将山药、茯苓和枸杞子煎煮后倒入上述缸中;将薏苡仁和黑米蒸煮后倒入上述缸中,
加入乳酸菌、蜂蜜,搅缸3天~5天,每天2次;然后静置4~5天;
再将橙子搅碎后加入到上述缸中,加入糖,搅缸后封缸发酵90~120天;
发酵结束后,将发酵所得干料分数缸,在各分缸中分别加入纯净水,搅缸均匀后继续
封缸发酵7~10天,待发酵结束后,经过滤、灌装、灭菌得到乳酸菌发酵植物饮料。
2.根据权利要求1所述的乳酸菌发酵植物饮料,其特征在于,所述原料按重量份数计为:
荠芋5份、麦芽 5份、薏苡仁10份、淡竹叶5份、茯苓5份、枸杞子10份、玉竹5份、山药10份、橙子 15份、葛根10份、黑米30份、蜂蜜50份和糖10份;所述乳酸菌按重量份数计为5份。
3.根据权利要求1所述的乳酸菌发酵植物饮料,其特征在于,所述乳酸菌为植物乳酸菌。
4.权利要求1~3任一所述乳酸菌发酵植物饮料的制备方法,其特征在于,包括如下步骤:
(1)将荠芋、麦芽、淡竹叶、玉竹、葛根洗净后,放入缸中浸泡3~5天;
(2)将山药、茯苓和枸杞子煎煮后倒入上述缸中;将薏苡仁和黑米蒸煮后倒入上述缸中,加入乳酸菌、蜂蜜,搅缸3天~5天,每天2次;然后静置4~5天;
(3)再将橙子搅碎后加入到上述缸中,加入糖,搅缸后封缸发酵90~120天;
(4)发酵结束后,将发酵所得干料分数缸,在各分缸中分别加入纯净水,搅缸均匀后继续封缸发酵7~10天,待发酵结束后,经过滤、灌装、灭菌得到乳酸菌发酵植物饮料。
5.根据权利要求4所述的制备方法,其特征在于,步骤(2)所述煎煮的工艺为:首先将山药、茯苓和枸杞子加入到冷水中浸泡30~60分钟,再用大火煮沸,然后改用中小火维持沸腾30~40分钟。
6.根据权利要求4所述的制备方法,其特征在于,步骤(2)所述蒸煮的工艺为:将薏苡仁和黑米加入到沸水中闷蒸15~30分钟。
7.根据权利要求4所述的制备方法,其特征在于,步骤(4)所述纯净水的添加量为各分缸中干料质量的3~5倍。
8.根据权利要求4所述的制备方法,其特征在于,步骤(3)和步骤(4)所述封缸发酵的条件为:发酵温度20~30℃,环境湿度50%~60%。
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