CN105995988A - 一种高含花青素的蓝莓含片 - Google Patents
一种高含花青素的蓝莓含片 Download PDFInfo
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- CN105995988A CN105995988A CN201610355201.2A CN201610355201A CN105995988A CN 105995988 A CN105995988 A CN 105995988A CN 201610355201 A CN201610355201 A CN 201610355201A CN 105995988 A CN105995988 A CN 105995988A
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Classifications
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- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
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- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
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Abstract
本发明涉及一种高含花青素的蓝莓含片,将枸杞加入水和果胶酶,酶解,乳酸菌厌氧发酵;蓝莓果渣采用酵母菌搅拌均匀后进行好氧发酵,枸杞发酵液和蓝莓果渣发酵混合后放置一段时间经过滤后得枸杞料液,将枸杞料液、水、蓝莓色素、羧甲基纤维素钠按一定比例调配,灌装,杀菌,即得产品。该保健饮料既利用了蓝莓色素改善视力和抗氧化能力,又充分利用枸杞中降糖类物质,使之更能适合于糖尿病人饮用。将蓝莓色素提取再直接添加入含片中,有效的防止在发酵过程中,乳酸菌和酵母菌对蓝莓色素的破坏,最大程度减少蓝莓色素转化形成其他物质。
Description
技术领域
本发明属于食品加工的技术领域,涉及一种高含花青素的蓝莓含片,更具体地说涉及一种利用枸杞干果、蓝莓鲜果进行蓝莓含片的生产工艺。
背景技术
蓝莓又名蓝浆果,属杜鹃花科越橘属植物,果实呈蓝色,除含丰富营养物质外,还有花色素苷等可预防脑神经衰弱、增强心脏功能、明目及抗癌等独特活性物质,因此被国际粮农组织列为人类五大健康食物之一。目前我国东北、华东、华中、华南地区开始大规模种植适宜的蓝莓品种,蓝莓果实色多为乳白色或粉红色,坛状或倒钟形,花期可持续一个月以上。蓝莓果实中的花青素可以促进视网膜细胞中的视紫质再生,预防近视,增进视力。蓝莓果实能起到调节血糖的作用,使患者血管扩张,从而降低血压,保护心脏、肾脏,防止糖尿病并发症。蓝莓果实含有大量生理活性物质,被称为果蔬中“第一号抗氧化剂”,蓝莓果实能保护细胞,避免受过氧化物的破坏,蓝莓果实具有防止功能失调、改善短期记忆、提高老年人的平衡性和协调性等作用。蓝莓果实中的花青素能清除体内有害的自由基、防止皮肤皱纹的提早生成,减少皮肤病和波纹,蓝莓果实的花青素甚至消除疤痕、祛除色斑、美白肌肤,并且使皮肤长期光滑,富有弹性。蓝莓果实还可以延缓脑神经衰老、提高记忆力的功效、加固血管、改善循环、改善睡眠、延缓记忆力衰退、预防心脏病、预防癌症。
黑果枸杞,茄科、枸杞属多棘刺灌木,多分枝;分枝斜升或横卧于地面,白色或灰白色,坚硬,常成之字形曲折,有不规则的纵条纹,小枝顶端渐尖成棘刺状,节间短缩,浆果球形,皮薄,皮熟后紫黑色,果实里面含丰富的紫红色素,极易溶于水,属天然的水溶性花色甙黄酮类。藏医用于治疗心热病、心脏病、降低胆固醇、兴奋大脑神经、增强免疫功能、防治癌症、抗衰老、美容养颜、月经不调、停经等且药效显著。民间作滋补强壮补肾,降压药用。被收载于《维吾尔药志》,《四部医典》,《晶珠本草》等藏药经典著作中。黑枸杞是天然碱性食品,具有调理人体之酸碱性的作用。
黑枸杞呈深黑色,干果易碎,内含5-12粒果籽,像辣椒籽,黑枸杞泡水颜色很深,含糖量低,水微微甜,甚至感觉不到甜,如果干果泡水甜味甚重,则该黑枸杞经过冰糖水处理过,这种黑枸杞外表颜色特别艳丽;白刺果呈暗红色,没有果柄,果实成熟果柄自动脱落,独核(其最大特点),用手捏很硬,白刺果泡水颜色很淡,含糖量较高,口感偏甜。
野生黑枸杞味甘、性平,富含蛋白质、脂肪、糖类、游离氨基酸、有机酸、矿物质、微量元素、生物碱、维生素C、B1、B2、钙、镁、铜、锌、锰、铁、铅、镍、镉、钴、铬、钾、钠等各种营养成分。经科学检测,其钙、铁、尼克酸含量分别为红果枸杞的2.3、4.6、16.7倍,尤其是原花青素(OPC)超过蓝莓(黑果枸杞含OPC3690mg/100g;蓝莓含OPC330~3380mg/100g)。这是迄今为止发现OPC含量最高的天然野生果实,也是最有效的天然抗氧化剂,其功效是VC的20倍、VE的50倍,其维生素、矿物质等营养成分含量也很丰富,尤其含具有清除自由基、抗氧化功能的天然的花色甙素,药用,保健价值远远高于普通红枸杞,被誉为“软黄金”。
花青素是一种水溶性的色素,它是植物新陈代谢的产物,在不同的酸度和金属离子环境中,会吸收日光中不同波长的部分,从而使植物呈现红色、蓝色、紫色甚至黑色。
发明内容
本发明的目的就是要提供一种方法简单、成本低、具有抗氧化功能、便于工业化生产,所得产品含有天然的枸杞和蓝莓色素、口感好、营养丰富的复合饮料制备方法。
本发明采用的微生物菌种,乳酸菌为植物乳酸杆菌(Lactobacillus plantarum)来源于中国微生物菌种保藏管理委员会普通微生物中心,编号分别为CGMCC No.1.11。酵母菌为酿酒酵母(Saccharomyces cerevisiae)来源于中国微生物菌种保藏管理委员会普通微生物中心,编号分别为CGMCC No.2.610。
因此,本发明的第一个目的是提供一种高含花青素的蓝莓含片的制备方法,步骤包括:
(1)将蓝莓果渣加入等重量水后,再加入果胶酶进行搅拌均匀,调pH为4~5.5,室温下酶解2~5h,放入发酵罐中,得到酶解液A。
(2)向酶解液A中加入3~8%蔗糖、在100~110℃灭菌10~30min后,冷却后接种5%~10%酵母菌液,搅拌均匀后进行在25℃~28℃下好氧发酵2~4天,得到蓝莓发酵液在0℃~4℃保存备用。
(3)将枸杞干果渣加入等重量水,机械匀浆后再加入果胶酶进行搅拌均匀,调pH为2~4,室温下酶解2~4h,放入发酵罐中,得到酶解液B。
(4)向酶解液B中加入2~6%蔗糖、5~10%乳酸菌液,搅拌均匀后密封进行在35℃~38℃下厌氧发酵24~48h,再加入蓝莓发酵液,在35℃~38℃下厌氧发酵20~40h,得到枸杞发酵液。
(5)将发酵液用纱布过滤后,再经过微孔过滤器进行过滤,得枸杞料液。
(6)将枸杞料液、蓝莓色素、麦芽糊精、木糖醇、羧甲基纤维素钠按一定比例混合均匀,在35℃~38℃下制粒,压片得到蓝莓含片。
在一个实施方案中,步骤(1)中所述果胶酶使用量为100~500g/100kg蓝莓果渣,其中1g果胶酶活力要求在3000IU以上,可以从市场采购买获得。
在一个实施方案中,步骤(3)中所述果胶酶使用量为500~1500g/100kg枸杞干果,其中1g果胶酶活力要求在3000IU以上,可以从市场采购买获得。
上述步骤中所述%是指固体质量kg与溶液体积L比。
上述蓝莓果渣与枸杞干果的质量比1kg:2~4kg。
在一个实施方案中,步骤(5)中所述纱布过滤是指2~3层纱布过滤,微孔过滤器的过滤孔径为0.6~1.0μm。
在一个实施方案中,步骤(6)中所述一定比例是指枸杞料液30~50份、蓝莓色素40~60份、木糖醇5~10份、麦芽糊精5~20份、羧甲基纤维素钠0.2~0.5份。
上述酵母菌都可以直接购买获得,也可以通过常规酵母菌培养方法获得菌液。
上述乳酸杆菌都可以直接购买获得,也可以通过常规乳酸杆菌培养方法获得菌液。
本发明的第二发个目的是提供上述使用的蓝莓色素和蓝莓果渣的制备方法,其具体步骤如下:
(1)挑选无腐烂的蓝莓原料洗净,45~55℃条件下风干,保持蓝莓水分含量为30~40%,将蓝莓捣碎,打浆,得到蓝莓果浆。
(2)把蓝莓果浆加入一定量的乙醇水溶液,用0.1mol/L盐酸调节pH值至2.5~5,超声波浸提24h~48h,过滤,重复二次,合并滤液,蓝莓果渣备用。
(3)滤液进行在50℃以下减压浓缩至原有体积的1/10~1/50,上XDA-8大孔树脂吸附,用3BV~15BV的50~80%乙醇水溶液进行梯度洗脱,收集得洗脱液。
(4)洗脱液在50℃以下减压浓缩至干,得到蓝莓色素。
上述(2)步骤中所述加入乙醇水溶液的体积L与蓝莓果浆的质量kg比为1~4:1;其中乙醇水溶液是指30~70%乙醇水溶液。
上述30%乙醇水溶液的配制方法为:30mL乙醇加入70mL水后混合而成。
上述(2)步骤中所述过滤是指2~3层纱布过滤。
上述(3)步骤中所述BV是指柱体积。
上述(3)步骤中所述70%乙醇水溶液是指70mL乙醇加入30mL水后混合而成。
技术效果
1、将蓝莓色素提取再直接添加入含片中,既有效提高了成品含片的天然花青素含量,又有效防止了发酵过程中乳酸菌和酵母菌对蓝莓色素的破坏,最大程度减少蓝莓色素转化形成其他物质。
2、利用提取色素后的果渣经乳酸菌和酵母菌发酵,利用产生乳酸的特点,能有效地延长蓝莓色素保存时间,也有利于改善该含片的口感,同时也有利于在乳酸菌作用下使酵母菌体自溶。
3、该保健含片既利用了蓝莓色素改善视力和抗氧化能力,又充分利用枸杞中多糖类物质,使之更能适合于糖尿病人饮用。
具体实施方式
下面,本发明将用实施例进行进一步的说明,但是它并不限于这些实施例的任一个或类似实例。
实施例1
挑选无腐烂的200kg蓝莓原料洗净,在45~55℃条件下风干,使蓝莓水分含量控制在30~40%,将蓝莓捣碎,打浆,得到蓝莓果浆。取150L蓝莓果浆,加入300L的70%乙醇水溶液,用0.1mol/L盐酸调节pH值至4,超声波浸提30h,2层纱布过滤,重复二次,合并滤液,所得的蓝莓果渣备用,所得的滤液在50℃以下减压浓缩至原有体积的1/30,上XDA-8大孔树脂吸附,用12BV的40~80%乙醇水溶液进行梯度洗脱,收集得洗脱液,将洗脱液在50℃以下减压浓缩至干,得到蓝莓色素。
实施例2
将100kg蓝莓果渣加入100kg水后,再加入400g果胶酶进行搅拌均匀,调pH为5,室温下酶解3.5h,放入发酵罐中,得到酶解液,向其中加入蔗糖10kg、在100~110℃灭菌30min后,冷却后接种酵母菌液10kg,搅拌均匀后进行在25℃~28℃下好氧发酵4天,得到蓝莓发酵液在0℃~4℃保存备用。将200kg枸杞干果渣加入200kg水,机械匀浆后再加入2000g果胶酶进行搅拌均匀,调pH为4,室温下酶解4h,放入发酵罐中,得到酶解液,向其中加入蔗糖15kg、乳酸菌液20kg,搅拌均匀后密封进行在35℃~38℃下厌氧发酵48h,再加入蓝莓发酵液,在35℃~38℃下厌氧发酵20h,得到枸杞发酵液。将发酵液用纱布过滤后,再经过微孔过滤器进行过滤,得枸杞料液。将3kg枸杞料液、5kg蓝莓色素、1.5kg麦芽糊精、500g木糖醇、50g羧甲基纤维素钠混合均匀,在35℃~38℃下制粒,压片得到蓝莓含片。
实施例3
将100kg蓝莓果渣加入100kg水后,再加入500g果胶酶进行搅拌均匀,调pH为4.5,室温下酶解4h,放入发酵罐中,得到酶解液,向其中加入蔗糖10kg、在100~110℃灭菌20min后,冷却后接种酵母菌液15kg,搅拌均匀后进行在25℃~28℃下好氧发酵2天,得到蓝莓发酵液在0℃~4℃保存备用。将300kg枸杞干果渣加入300kg水,机械匀浆后再加入3000g果胶酶进行搅拌均匀,调pH为3.5,室温下酶解3h,放入发酵罐中,得到酶解液,向其中加入蔗糖25kg、乳酸菌液40kg,搅拌均匀后密封进行在35℃~38℃下厌氧发酵36h,再加入蓝莓发酵液,在35℃~38℃下厌氧发酵20h,得到枸杞发酵液。将发酵液用纱布过滤后,再经过微孔过滤器进行过滤,得枸杞料液。将3kg枸杞料液、5.5kg蓝莓色素、1.6kg麦芽糊精、500g木糖醇、50g羧甲基纤维素钠混合均匀,在35℃~38℃下制粒,压片得到蓝莓含片。
对照实施例1
取200kg枸杞果原和100kg蓝莓鲜果料,加入300kg水,机械匀浆后再加入2500g果胶酶进行搅拌均匀,调pH为4,室温下酶解4h,放入发酵罐中,加入蔗糖25kg、在100~110℃灭菌30min后,冷却后接种酵母菌液10kg,搅拌均匀后进行在25℃~28℃下好氧发酵4天,得到发酵液。用3层纱布将发酵液过滤,然后用孔径为0.6~1.0μm的微孔过滤器进行过滤,即为枸杞料液。将3kg枸杞料液、1.5麦芽糊精、500g木糖醇、60gCMC,麦芽糊精、羧甲基纤维素钠按一定比例混合均匀,在35℃~38℃下制粒,压片得到蓝莓含片。
对照实施例2
取200kg枸杞果原和100kg蓝莓鲜果料,加入300kg水,机械匀浆后再加入1500g果胶酶进行搅拌均匀,调pH为4,室温下酶解4h,放入发酵罐中,加入蔗糖25kg、在100~110℃灭菌30min后,冷却后接种酵母菌液10kg和乳酸菌液20kg,搅拌均匀后进行在25℃~28℃下厌氧发酵4天,得到发酵液。用3层纱布将发酵液过滤,然后用孔径为0.6~1.0μm的微孔过滤器进行过滤,即为枸杞料液。将3kg枸杞料液、1.5麦芽糊精、500g木糖醇、60gCMC,麦芽糊精、羧甲基纤维素钠按一定比例混合均匀,在35℃~38℃下制粒,压片得到蓝莓含片。
附:各种产品的抗氧化作用对比
精密称取DPPH8.0mg,用无水乙醇溶解并定容至200mL棕色容量瓶中,得浓度为0.004%的DPPH溶液,避光保存,备用。将各种样品5g室温放置一段时间后,采用DPPH试剂进行抗氧化作用的测定见表1。
表1各种饮料产品对DPPH抗氧化作用
附:DPPH法测定抗氧化的具体方法:分别取不同尝试的各样品溶液(0.24,0.48,0.72,0.96,1.20mg/mL)1.0mL,置10mL离心管中,加入3.0mL的DPPH溶液,室温避光反应30min,同时以无水乙醇为空白,于517nm波长处测定吸光值。按下列公式计算DPPH自由清除率。
DPPH自由清除率(%)=A0-(AS-Ac)/A0×100%
公式中,A0—1.0mL蒸馏水+3.0mLDPPH溶液的吸光度值
AS—1.0mL样品溶液+3.0mLDPPH溶液的吸光度值
Ac—1.0mL样品溶液+3.0mL无水乙醇的吸光度值
将实验重复三次,求得清除率的平均值日。
Claims (7)
1.本发明提供一种高含花青素的蓝莓含片的制备方法,步骤包括:
(1)将蓝莓果渣加入等重量水后,再加入果胶酶进行搅拌均匀,调pH为4~5.5,室温下酶解2~5h,放入发酵罐中,得到酶解液A。
(2)向酶解液A中加入3~8%蔗糖、在100~110℃灭菌10~30min后,冷却后接种5%~10%酵母菌液,搅拌均匀后进行在25℃~28℃下好氧发酵2~4天,得到蓝莓发酵液在0℃~4℃保存备用。
(3)将枸杞干果渣加入等重量水,机械匀浆后再加入果胶酶进行搅拌均匀,调pH为2~4,室温下酶解2~4h,放入发酵罐中,得到酶解液B。
(4)向酶解液B中加入2~6%蔗糖、5~10%乳酸菌液,搅拌均匀后密封进行在35℃~38℃下厌氧发酵24~48h,再加入蓝莓发酵液,在35℃~38℃下厌氧发酵20~40h,得到枸杞发酵液。
(5)将发酵液用纱布过滤后,再经过微孔过滤器进行过滤,得枸杞料液。
(6)将枸杞料液、蓝莓色素、麦芽糊精、木糖醇、羧甲基纤维素钠按一定比例混合均匀,在35℃~38℃下制粒,压片得到蓝莓含片。
2.权利要求1的方法,其中步骤(1)中所述果胶酶使用量为100~500g/100kg蓝莓果渣。
3.权利要求1的方法,其中步骤(3)中所述果胶酶使用量为500~1500g/100kg枸杞干果。
4.权利要求1的方法,其中蓝莓果渣与枸杞干果的质量比1kg:2~4kg。
5.权利要求1的方法,其中步骤(6)中所述一定比例是指枸杞料液30~50份、蓝莓色素40~60份、木糖醇5~10份、麦芽糊精5~20份、羧甲基纤维素钠0.2~0.5份。
6.权利要求1~5的方法,其中所述蓝莓色素和蓝莓果渣的制备方法,其具体步骤如下:
(1)挑选无腐烂的蓝莓原料洗净,45~55℃条件下风干,保持蓝莓水分含量为30~40%,将蓝莓捣碎,打浆,得到蓝莓果浆。
(2)把蓝莓果浆加入一定量的乙醇水溶液,用0.1mol/L盐酸调节pH值至2.5~5,超声波浸提24h~48h,过滤,重复二次,合并滤液,蓝莓果渣备用。
(3)滤液进行在50℃以下减压浓缩至原有体积的1/10~1/50,上XDA-8大孔树脂吸附,用3BV~15BV的50~80%乙醇水溶液进行梯度洗脱,收集得洗脱液。
(4)洗脱液在50℃以下减压浓缩至干,得到蓝莓色素。
7.权利要求6的方法,其中步骤(2)步骤中所述加入乙醇水溶液的体积L与蓝莓果浆的质量kg比为1~4:1;其中乙醇水溶液是指30~70%乙醇水溶液。
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