CN105661219B - 一种甜叶菊燕麦胚芽酵素黑木耳饮料及其制备方法 - Google Patents
一种甜叶菊燕麦胚芽酵素黑木耳饮料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种甜叶菊燕麦胚芽酵素黑木耳饮料及其制备方法。本发明的每1000g饮料中,包括由0.72‑0.84g甜叶菊采用燕麦胚芽为碳源发酵得到的酵素原液,由20‑35g黑木耳制作的黑木耳碎粒,余量为RO水。本发明以甜叶菊和黑木耳为原料,经过微生物发酵,保留了甜叶菊的营养精华,同时充分发挥黑木耳的营养功效,富含人体需要的各种活性酶类、维生素、矿物质和微生物代谢产物,口感良好,含糖量低,具有降血糖、降脂抗血栓、抗肿瘤、抗氧化等重要的生理功能,适宜长期饮用,是给消费者带来健康的创新产品;其制备方法反应温和,生产成本低,操作工艺简单易控,容易实现大规模工业化生产。
Description
技术领域
本发明涉及食品饮料制品领域,具体地指一种甜叶菊燕麦胚芽酵素黑木耳饮料及其制备方法。
背景技术
甜叶菊,为菊科甜叶菊属多年生草本植物,根梢肥大,茎直立,基部梢木质化,上部柔嫩,密生短茸毛,花冠基部浅紫红色或白色,上部白色;瘦果线形,稍扁,褐色,具冠毛;花期7-9月,果期9-11月;原产于南美巴拉圭和马西交界的高山草地,现中国北京、河北、陕西、江苏、福建、湖南、云南等地均有引种。喜在温暖湿润的环境中生长,对光敏感,是食品及药品工业的重要原料之一。
燕麦,禾本科禾亚科燕麦属一年生草本植物,株高1m左右,丛生,根系发达,叶片扁平,表面粗糙,其籽粒瘦长,呈筒形或纺锤形,黄褐色,有腹沟,表面生有茸毛;适应性强、产量高,耐干旱,抗盐碱,耐贫瘠,生育周期短,为70-110天,种植风险系数低;原产于我国华北高寒地区,又称雀麦、野麦、铃铛麦、玉麦,是重要的粮、饲、药兼用作物。
现代研究表明,以甜叶菊、燕麦胚芽为原料,经发酵酿制得到的甜叶菊燕麦胚芽酵素原液含有丰富的酶类、β-葡聚糖、有机酸、维生素、微量元素等成分,对肥胖病、糖尿病、高血压病、心脏病、龋齿等有一定的辅助治疗作用。
木耳,属担子菌纲,木耳目,木耳科。色泽黑褐,质地柔软,味道鲜美,营养丰富,可素可荤,不仅为中国菜肴大添风采,而且能养血驻颜,令人肌肤红润,容光焕发,并可防治缺铁性贫血等,木耳蛋白质的含量是牛奶的六倍,钙、磷、铁纤维素含量也不少,此外,还有甘露聚糖、葡萄糖、木糖等酪类,及卵磷脂、麦角麟醇和维生素C等,具有预防动脉粥样硬化的功效。
目前,市面上销售的甜叶菊类黑木耳饮料均是以甜叶菊糖苷类和黑木耳颗粒熬制而成,并不兼具甜叶菊燕麦胚芽酵素原液和黑木耳的营养功效,且制备方法复杂。本发明针对的是满足消费者对纯天然黑木耳饮料的低糖含量的需求,不含任何食品添加剂,同时具备发酵风味,诸味协调,口感柔和清爽的特性。
发明内容
本发明的目的在于提供一种甜叶菊燕麦胚芽酵素黑木耳饮料及其制备方法。
为实现上述目的,本发明采用如下技术方案:
一种甜叶菊燕麦胚芽酵素黑木耳饮料,每1000g饮料中,包括由0.72-0.84g甜叶菊采用燕麦胚芽为碳源发酵得到的酵素原液,由20-35g黑木耳制作的黑木耳碎粒,余量为RO水。
所述的一种甜叶菊燕麦胚芽酵素黑木耳饮料的制备方法,包括如下步骤:
S1:甜叶菊燕麦胚芽酵素原液的制备流程如下:
S11:制取甜叶菊水提滤液:取甜叶菊原料,加入RO水,大火煮沸后持续微沸30min,制备甜叶菊水溶液;用孔径为5μm的毡布过滤甜叶菊水溶液,得到甜叶菊水提滤液;
S12:制作甜叶菊燕麦胚芽酵素原液:将粉碎后的燕麦胚芽以M燕麦胚芽:M甜叶菊=40-60:1的比例加入到步骤S11制取的甜叶菊水提滤液中,调节pH为4.0-5.0,灭菌,放置冷却,得到甜叶菊燕麦胚芽发酵预处理液;将酿酒酵母种子液以M酿酒酵母:M甜叶菊=6-10:1的比例加入到甜叶菊燕麦胚芽发酵预处理液中,在20-25℃下保温发酵84-108h,得到甜叶菊燕麦胚芽发酵液;将甜叶菊燕麦胚芽发酵液离心分离余量酿酒酵母,随后过滤制得甜叶菊燕麦胚芽酵素原液;
S2:黑木耳碎粒的制备流程如下:将黑木耳浸泡40min后,去除附着在其根部及表面的木屑等杂质,清洗干净,加入RO水,大火煮沸后持续微沸10min;捞出黑木耳,沥干水切碎,得到黑木耳碎粒;
S3:成品制作:将S1中制得的甜叶菊燕麦胚芽酵素原液和S2中制得的黑木耳碎粒按比例混合,经组织捣碎机捣碎配制而成悬液,100℃灭菌1h,灌装,得到成品甜叶菊燕麦胚芽酵素黑木耳饮料。
在上述技术方案中,所述S12步骤中,将粉碎后的燕麦胚芽以M燕麦胚芽:M甜叶菊=55:1的比例加入甜叶菊水提滤液中,调节其pH为4.5,随后在115℃下灭菌30min,放置冷却,得到甜叶菊燕麦胚芽发酵预处理液;将酿酒酵母种子液以M酿酒酵母:M甜叶菊=8:1的比例加入甜叶菊燕麦胚芽发酵预处理液,在20-25℃下培养96h,且每24h通气一次,得到甜叶菊燕麦胚芽发酵液;将甜叶菊燕麦胚芽发酵液在4200r/min下离心,分离酵母,随后用孔径为0.45μm的微孔滤膜过滤,得到甜叶菊燕麦胚芽酵素原液。
在上述技术方案中,所述燕麦胚芽为带稃型燕麦胚芽或裸粒型燕麦胚芽的一种或多种的混合物。
在上述技术方案中,所述黑木耳为野生黑木耳或人工栽培黑木耳的一种或多种的混合物。
本发明的有益效果:
(1)本发明采用甜叶菊、燕麦胚芽为原料,经过微生物发酵,保留了植物中的营养精华,产生人体需要的各种活性酶类、β-葡聚糖、维生素、矿物质和微生物代谢产物。
(2)本发明配方简单,通过在甜叶菊燕麦胚芽酵素原液中加入富含蛋白质、钙、磷、铁纤维素、甘露聚糖、葡萄糖、木糖、卵磷脂、麦角麟醇和维生素C等的黑木耳,制备方法简单,能综合发挥甜叶菊燕麦胚芽原液和黑木耳的营养功效,兼具发酵风味,诸味协调,口感柔和清爽的特性。
(3)作为普通食品,本发明的饮料含糖量低,具有降血糖、降脂抗血栓、抗肿瘤、抗氧化等重要的生理功能,适宜长期饮用,是给消费者带来健康的创新产品。
(4)本发明饮料的制备方法反应温和,生产成本低,操作工艺简单易控,容易实现大规模工业化生产。
附图说明
图1为本发明甜叶菊燕麦胚芽酵素黑木耳饮料的生产工艺流程图。
具体实施方式
实施例1
本实施例中,一种甜叶菊燕麦胚芽酵素黑木耳饮料,每1000g饮料中,包括由0.84g甜叶菊采用燕麦胚芽为碳源发酵得到的酵素原液,由28g黑木耳制作的黑木耳碎粒,余量为RO水。
所述的一种甜叶菊燕麦胚芽酵素黑木耳饮料的制备方法,包括如下几个步骤:
S1:甜叶菊燕麦胚芽酵素原液的制备,制备流程如下:S11:取甜叶菊原料,加入适量RO水,大火煮沸后持续微沸30min,制备甜叶菊水溶液;用孔径为5μm的毡布过滤甜叶菊水溶液,得到甜叶菊水提滤液;S12:将粉碎后的燕麦胚芽以M燕麦胚芽:M甜叶菊=55:1的比例加入甜叶菊水提滤液中,调节其pH为4.5,随后在115℃下灭菌30min,放置冷却,得到甜叶菊燕麦胚芽发酵预处理液;将酿酒酵母种子液以M酿酒酵母:M甜叶菊=10:1的比例加入甜叶菊燕麦胚芽发酵预处理液,在20-25℃下保温培养发酵96h,且每24h通气一次,得到甜叶菊燕麦胚芽发酵液;将甜叶菊燕麦胚芽发酵液在4200r/min下离心,分离酵母,随后用孔径为0.45μm的微孔滤膜过滤制得甜叶菊燕麦胚芽酵素原液;
S2:黑木耳碎粒的制备,制备流程如下:将野生黑木耳浸泡40min后,去除附着在其根部及表面的木屑等杂质,清洗干净;加入RO水,大火煮沸后持续微沸10min;捞出黑木耳,沥干水切碎,得到黑木耳碎粒;
S3:成品制作:将S1中制得的甜叶菊燕麦胚芽酵素原液和S2中制得的黑木耳碎粒按比例混合,经组织捣碎机捣碎配制而成悬液,100℃灭菌1h,灌装,得到成品甜叶菊燕麦胚芽酵素黑木耳饮料。
实施例2
本实施例中,一种甜叶菊燕麦胚芽酵素黑木耳饮料,每1000g饮料中,包括由0.78g甜叶菊采用燕麦胚芽为碳源发酵得到的酵素原液,由20g黑木耳制作的黑木耳碎粒,余量为RO水。
所述的一种甜叶菊燕麦胚芽黑木耳饮料的制备方法,包括如下几个步骤:
S1:甜叶菊燕麦胚芽酵素原液的制备,制备流程如下:S11:取甜叶菊原料,加入适量RO水,大火煮沸后持续微沸30min,制备甜叶菊水溶液;用孔径为5μm的毡布过滤甜叶菊水溶液,得到甜叶菊水提滤液;S12:将粉碎后的燕麦胚芽以M燕麦胚芽:M甜叶菊=40:1的比例加入甜叶菊水提滤液中,调节其pH为4.0,随后在115℃下灭菌30min,放置冷却,得到甜叶菊燕麦胚芽发酵预处理液;将酿酒酵母种子液以M酿酒酵母:M甜叶菊=8:1的比例加入甜叶菊燕麦胚芽发酵预处理液,在20-25℃下保温培养发酵108h,且每24h通气一次,得到甜叶菊燕麦胚芽发酵液;将甜叶菊燕麦胚芽发酵液在4200r/min下离心,分离酵母,随后用孔径为0.45μm的微孔滤膜过滤制得甜叶菊燕麦胚芽酵素原液;
S2:黑木耳碎粒的制备,制备流程如下:将人工栽培黑木耳浸泡40min后,去除附着在其根部及表面的木屑等杂质,清洗干净;加入RO水,大火煮沸后持续微沸10min;捞出黑木耳,沥干水切碎,得到黑木耳碎粒;
S3:成品制作:将S1中制得的甜叶菊燕麦胚芽酵素原液和S2中制得的黑木耳碎粒按比例混合,经组织捣碎机捣碎配制而成悬液,100℃灭菌1h,灌装,得到成品甜叶菊燕麦胚芽酵素黑木耳饮料。
实施例3
本实施例中,一种甜叶菊燕麦胚芽酵素黑木耳饮料,每1000g饮料中,包括由0.72g甜叶菊甜叶菊采用燕麦胚芽为碳源发酵得到的酵素原液,,由35g黑木耳制作的黑木耳碎粒,余量为RO水。
所述的一种甜叶菊燕麦胚芽黑木耳饮料的制备方法,包括如下几个步骤:
S1:甜叶菊燕麦胚芽酵素原液的制备,制备流程如下:S11:取甜叶菊原料,加入适量RO水,大火煮沸后持续微沸30min,制备甜叶菊水溶液;用孔径为5μm的毡布过滤甜叶菊水溶液,得到甜叶菊水提滤液;S12:将粉碎后的燕麦胚芽以M燕麦胚芽:M甜叶菊=60:1的比例加入甜叶菊水提滤液中,调节其pH为5.0,随后在115℃下灭菌30min,放置冷却,得到甜叶菊燕麦胚芽发酵预处理液;将酿酒酵母种子液以M酿酒酵母:M甜叶菊=6:1的比例加入甜叶菊燕麦胚芽发酵预处理液,在20-25℃下保温培养发酵84h,且每24h通气一次,得到甜叶菊燕麦胚芽发酵液;将甜叶菊燕麦胚芽发酵液在4200r/min下离心,分离酵母,随后用孔径为0.45μm的微孔滤膜过滤制得甜叶菊燕麦胚芽酵素原液;
S2:黑木耳碎粒的制备,制备流程如下:将野生黑木耳与人工栽培黑木耳混合后浸泡40min后,去除附着在其根部及表面的木屑等杂质,清洗干净;加入RO水,大火煮沸后持续微沸10min;捞出黑木耳,沥干水切碎,得到黑木耳碎粒;
S3:成品制作:将S1中制得的甜叶菊燕麦胚芽酵素原液和S2中制得的黑木耳碎粒按比例混合,经组织捣碎机捣碎配制而成悬液,100℃灭菌1h,灌装,得到成品甜叶菊燕麦胚芽酵素黑木耳饮料。
以下通过临床病例来进一步阐述本发明所述甜叶菊燕麦胚芽酵素黑木耳饮料的有益效果。
临床观察60例病例,以试验组(甜叶菊燕麦胚芽酵素黑木耳饮料)增强免疫力30例,与对照组(市售甜叶菊糖苷类黑木耳饮料)增强免疫力30例进行比较。试验组:本发明实施例1-3中任一甜叶菊燕麦胚芽酵素黑木耳饮料,口服,每次100mL,每日三次,早中晚分服。连续服用7天为1个疗程,每7天复诊一次。观察时间为6个疗程。对照组:市售甜叶菊糖苷类黑木耳饮料,口服,每次100mL,每日三次,早中晚分服。连续服用7天为1个疗程,每7天复诊一次。观察时间为6个疗程。
疗效评定参照《中药新药临床研究指导原则》,对临床患者的空腹血糖、餐后2h血糖、尿糖、血清总胆固醇、甘油三酯、高密度脂蛋白胆固醇等进行重点监测:
临床痊愈:中医临床症状、体征消失或基本消失,症状积分减少≥95%。
显效:中医临床症状、体征明显改善,症状积分减少≥70%。
有效:中医临床症状、体征均有好转,症状积分减少≥30%。
无效:中医临床症状、体征均无明显改善,甚或加重,症状积分减少不足30%。
试验组与对照组疗效比较,如下表1所示。
表1 试验组与对照组疗效比较
临床痊愈 | 显效 | 有效 | 无效 | 合计 | 有效率 | |
试验组 | 7 | 15 | 7 | 1 | 30 | 97% |
对照组 | 2 | 6 | 10 | 12 | 30 | 60% |
试验组(甜叶菊燕麦胚芽酵素黑木耳饮料)30例,总有效率达97%,与对照组(市售甜叶菊糖苷类黑木耳饮料)20例总有效率60%,进行比较,大大优于对照组。说明本发明的甜叶菊燕麦胚芽酵素黑木耳饮料增强免疫力疗效显著,具有良好推广价值。
尽管以上实施例描述了本发明的基本原理和主要特征及本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (5)
1.一种甜叶菊燕麦胚芽酵素黑木耳饮料,其特征在于:每1000g饮料中,包括由0.72-0.84g甜叶菊采用燕麦胚芽为碳源及酿酒酵母种子液发酵得到的酵素原液,由20-35g黑木耳制作的黑木耳碎粒,余量为RO水。
2.根据权利要求1所述的一种甜叶菊燕麦胚芽酵素黑木耳饮料的制备方法,其特征在于:包括如下步骤:
S1:甜叶菊燕麦胚芽酵素原液的制备流程如下:
S11:制取甜叶菊水提滤液:取甜叶菊原料,加入RO水,大火煮沸后持续微沸30min,制备甜叶菊水溶液;用孔径为5μm的毡布过滤甜叶菊水溶液,得到甜叶菊水提滤液;
S12:制作甜叶菊燕麦胚芽酵素原液:将粉碎后的燕麦胚芽以M燕麦胚芽:M甜叶菊=40-60:1的比例加入到步骤S11制取的甜叶菊水提滤液中,调节pH为4.0-5.0,灭菌,放置冷却,得到甜叶菊燕麦胚芽发酵预处理液;将酿酒酵母种子液以M酿酒酵母:M甜叶菊=6-10:1的比例加入到甜叶菊燕麦胚芽发酵预处理液中,在20-25℃下保温发酵84-108h,得到甜叶菊燕麦胚芽发酵液;将甜叶菊燕麦胚芽发酵液离心分离余量酿酒酵母,随后过滤制得甜叶菊燕麦胚芽酵素原液;
S2:黑木耳碎粒的制备流程如下:将黑木耳浸泡40min后,去除附着在其根部及表面的木屑杂质,清洗干净,加入RO水,大火煮沸后持续微沸10min;捞出黑木耳,沥干水切碎,得到黑木耳碎粒;
S3:成品制作:将S1中制得的甜叶菊燕麦胚芽酵素原液和S2中制得的黑木耳碎粒按比例混合,经组织捣碎机捣碎配制而成悬液,100℃灭菌1h,灌装,得到成品甜叶菊燕麦胚芽酵素黑木耳饮料。
3.根据权利要求2所述的甜叶菊燕麦胚芽酵素黑木耳饮料的制备方法,其特征在于:所述S12步骤中,将粉碎后的燕麦胚芽以M燕麦胚芽:M甜叶菊=55:1的比例加入甜叶菊水提滤液中,调节其pH为4.5,随后在115℃下灭菌30min,放置冷却,得到甜叶菊燕麦胚芽发酵预处理液;将酿酒酵母种子液以M酿酒酵母:M甜叶菊=8:1的比例加入甜叶菊燕麦胚芽发酵预处理液,在20-25℃下培养96h,且每24h通气一次,得到甜叶菊燕麦胚芽发酵液;将甜叶菊燕麦胚芽发酵液在4200r/min下离心,分离酵母,随后用孔径为0.45μm的微孔滤膜过滤,得到甜叶菊燕麦胚芽酵素原液。
4.根据权利要求2所述的甜叶菊燕麦胚芽酵素黑木耳饮料的制备方法,其特征在于:所述燕麦胚芽为带稃型燕麦胚芽或裸粒型燕麦胚芽的一种或多种的混合物。
5.根据权利要求2所述的甜叶菊燕麦胚芽酵素黑木耳饮料的制备方法,其特征在于:所述黑木耳为野生黑木耳或人工栽培黑木耳的一种或多种的混合物。
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