CN106135997A - 一种瓜蒌等发酵制备酵素饮料的方法 - Google Patents
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Abstract
本发明提供了一种瓜蒌等发酵制备酵素饮料的方法,其工艺特点是以瓜蒌、薤白、百合主要原料,辅以蜂蜜和菌种。原料适当打碎后加蜂蜜和菌种(干酪乳杆菌、鼠李糖乳杆菌,嗜酸乳杆菌)各100毫升,饮用水10升。30℃厌氧发酵7‑15天。过滤后加蜂蜜、蔗糖、低聚糖、果葡糖浆等调味。每天早晚各饮用一次,每次50‑100毫升。治胸痹喘息咳唾、胸背痛、短气、肺癌等症。
Description
技术领域
本发明涉及益生菌发酵生产酵素的方法,尤其是瓜蒌酵素保健饮料的发酵方法,属于生物工程技术领域。
背景技术
酵素一词是日本人对酶(enzyme)的一种叫法,指具有生物催化功能的大分子物质,后来把经微生物发酵得到的具有生物活性物质的发酵液或发酵制品统称为酵素。鉴于一些制作者只关注水果,尤其是加入不同种类的水果,不注意发酵过程中微生物的作用,也忽视了对一些功能性材料的应用,有必要应用传统和科学搭配制作酵素产品、拓展和保证酵素功能,为民众健康提供保障。酵素产品的开发和应用还易受到杂菌污染的影响,因此也有必要应用科学的发酵技术以保证产品质量。
本发明的主要原料为:瓜蒌、薤白、百合。
瓜蒌,葫芦科植物栝楼的成熟果实,其根称“天花粉”,种子称“蒌仁”,果皮称“蒌皮”,带种子的果实称“全瓜蒌”。多年生攀缘型草本植物。喜生于深山峻岭、荆棘丛生的山崖石缝之中。其果实、果皮、果仁(籽)、根茎均为上好的中药材。茎有棱线,卷须2~3歧。叶互生,叶片宽卵状心形,长宽相近,5~14cm,3~5浅裂至深裂,边缘常再分裂,小裂片较圆,两面稍被毛。雄花生于上端1/3处,3~8朵成总状花序,有时单生,萼片线形,花冠白色,裂片扇状倒三角形,先端流苏长1.5~2cm;雌花单生,花梗长约6cm。果实椭圆形至球形,长7~11cm,果瓤橙黄色。种子扁椭圆形,长11~16mm, 宽7~12mm。花期6~8月,果期9~10月。全瓜蒌甘寒清润,上归肺经能清肺润燥化痰;归胃、大肠经,下行能润肠通便,主治痰热咳嗽及胸痹、结胸、肠燥便秘等。
薤白,属百合科、葱属植物。李时珍说:"其根煮食、糟藏、醋浸皆宜"。根色白,作药用,名薤白。鳞茎近球状,鳞茎外皮带黑色,纸质或膜质,不破裂,但在标本上多因脱落而仅存白色的内皮。叶3-5枚,半圆柱状,或因背部纵棱发达而为三棱状半圆柱形,中空,上面具沟槽,子房近球状,腹缝线基部具有帘的凹陷蜜穴;花柱伸出花被外。花果期5-7月。除新疆、青海外,全国各省区均产。生于海拔1500米以下的山坡、丘陵、山谷或草地上,极少数地区(云南和西藏)在海拔3000米的山坡上也有。苏联、朝鲜和日本也有分布。鳞茎作药用,也可作蔬菜食用,在少数地区已有栽培。主治:胸痹心痛彻背;胸脘痞闷;咳喘痰多;脘腹疼痛;泄痢后重;白带;疮疖痈肿。
百合,百合科百合属植物,鲜食干用均可。百合是中国传统出口特产,国人的自我消费也连年攀升。百合本身就汇集了观赏、食用、药用价值,全世界百合有100多个种类,中国就有60多个种类。就其生长年限可分为一年生、两年生、多年生百合,全国各地有不少优良品种。百合功效:润肺止咳:百合鲜品含黏液质,具有润燥清热作用,中医用之治疗肺燥或肺热咳嗽等症常能奏效;宁心安神:百合入心经,性微寒,能清心除烦,宁心安神,用于热病后余热未消、神思恍惚、失眠多梦、心情抑郁、喜悲伤欲哭等病症;美容养颜:百合洁白娇艳,鲜品富含黏液质及维生素,对皮肤细胞新陈代谢有益,常食百合,有一定美容作用;防癌抗癌:百合含多种生物碱,对白细胞减少症有预防作用,能升高血细胞,对化疗及放射性治疗后细胞减少症有治疗作用。百合在体内还能促进和增强单核细胞系统和吞噬功能,提高机体 的体液免疫能力,因此百合对多种癌症均有较好的防冶效果;该品甘凉清润,主入肺心,长于清肺润燥止咳,清心安神定惊,为肺燥咳嗽、虚烦不安所常用。
发明内容:
本发明配方及用法:瓜蒌500g、薤白300g、百合300g。水洗干净、经0.9%食盐水浸泡3分钟,饮用水冲洗一遍。菌种用市售干酪乳杆菌、鼠李糖乳杆菌,嗜酸乳杆菌,单独MRS培养基[培养基配方(g/L):牛肉蛋白粉10,鱼肉汁10,酵母浸出汁粉5,葡萄糖20,醋酸钠5,柠檬酸二铵2,吐温80 0.1,硫酸镁0.58,硫酸锰0.28,蒸溜水1000ml,121℃高压灭菌15min,调节pH6.2~6.4]培养18h按1:1:1混合做种子。将原料适当打碎后加蜂蜜和菌种各100毫升,饮用水10升。30℃厌氧发酵7-15天。过滤备用。可加蜂蜜、蔗糖、低聚糖、果葡糖浆等调味。每天早晚各饮用一次,每次50-100毫升。治胸痹喘息咳唾、胸背痛、短气、肺癌等症。
本发明的技术方案:
本发明的目的是提出一种中药配方饮料制备方法,其无需昂贵设备,能有效避免真菌及致病菌毒素的产生,且能稳定持久具有良好的保健功效。
市售干酪乳杆菌、鼠李糖乳杆菌,嗜酸乳杆菌,单独MRS培养基培养18h按1:1:1混合为菌种,利用瓜蒌、薤白和百合发酵制备酵素饮料。分为三个阶段,第一阶段是原料清洗,第二阶段为厌氧发酵,第三阶段为调味。实施工艺为:
1)取瓜蒌500g、薤白300g、百合300g。水洗干净、经0.9%食盐水浸泡3分钟,饮用水冲洗一遍。
2)用市售干酪乳杆菌、鼠李糖乳杆菌,嗜酸乳杆菌,单独MRS培养基培养18h按1:1:1混合做种子。
3)适当打碎后加蜂蜜和菌种各100毫升,饮用水10升。30摄氏度厌氧发酵7-15天。过滤备用。
4)加适量蜂蜜、蔗糖、低聚糖、果葡糖浆等调味。
本发明的有益效果:
本发明提供了一种具有保健功效的茶饮料。本发明制备方法及过程中无污染安全可靠,发酵时间周期短,工艺环节少,简单易操作,可节省投资和运行费用。本发明可有效防止杂菌滋生,外加菌种可带来额外保健作用,使大分子物质迅速分解成人体容易吸收利用的小分子物质,有效提高酵素饮料的各种保健功效和高附加值。
具体实施方式:
下面结合实施例对本发明进行进一步描述。以下实施例仅为本发明的几个具体实施例,但本发明的设计构思并不局限于此,凡利用此构思对本发明进行非实质性的改动,均应属于侵犯本发明保护范围的行为。
实施例1
瓜蒌500g、薤白300g、百合300g。水洗干净、经0.9%食盐水浸泡3分钟,饮用水冲洗一遍。菌种用市售干酪乳杆菌、鼠李糖乳杆菌,嗜酸乳杆菌,单独MRS培养基培养18h按1:1:1混合做种子。将原料适当打碎后加蜂蜜和菌种各100毫升,饮用水10升。30℃厌氧发酵12天。过滤后加蜂蜜、果葡糖浆各10g/L调味。得到口感风味具佳,保健作用良好的瓜蒌酵素饮料。
实施例2
瓜蒌300g、薤白200g、百合200g。水洗干净、经0.9%食盐水浸泡3分钟,饮用水冲洗一遍。菌种用市售干酪乳杆菌、鼠李糖乳杆菌,嗜酸乳杆菌,单独MRS培养基培养18h按1:1:1混合做种子。将原料适当打碎后加蜂蜜和菌种各100毫升,饮用水10升。30℃厌氧发酵12天。过滤后加蜂蜜15g/L调味。得到口感风味具佳,保健作用良好的瓜蒌酵素饮料。
实施例3
瓜蒌500g、薤白300g、百合300g。水洗干净、经0.9%食盐水浸泡3分钟,饮用水冲洗一遍。菌种用市售干酪乳杆菌、鼠李糖乳杆菌,嗜酸乳杆菌,单独MRS培养基培养18h按1:1:1混合做种子。将原料适当打碎后加蜂蜜和菌种各100毫升,饮用水10升。30℃厌氧发酵12天。过滤后加果葡糖浆15g/L调味。得到口感风味具佳,保健作用良好的瓜蒌酵素饮料。
实施例4
瓜蒌500g、薤白300g、百合300g。水洗干净、经0.9%食盐水浸泡3分钟,饮用水冲洗一遍。菌种用市售干酪乳杆菌、鼠李糖乳杆菌,嗜酸乳杆菌,单独MRS培养基培养18h按1:1:1混合做种子。将原料适当打碎后加蜂蜜和菌种各100毫升,饮用水10升。30℃厌氧发酵12天。过滤后加蔗糖10g/L调味。得到口感风味具佳,保健作用良好的瓜蒌酵素饮料。
Claims (9)
1.一种瓜蒌等发酵制备酵素饮料的方法,其特点是以瓜蒌、薤白、百合为原料,添加菌种和蜂蜜发酵制备茶饮料,该方法包括以下步骤:
a)取瓜蒌500g、薤白300g、百合300g。水洗干净、经0.9%食盐水浸泡3分钟,饮用水冲洗一遍。
b)用市售干酪乳杆菌、鼠李糖乳杆菌,嗜酸乳杆菌,单独MRS培养基培养18h按1:1:1混合做种子。
c)适当打碎后加蜂蜜和菌种各100毫升,饮用水10升。30摄氏度厌氧发酵7-15天。过滤备用。
d)加适量蜂蜜、蔗糖、低聚糖、果葡糖浆等调味。
2.根据权利要求1所述的一种瓜蒌等发酵制备酵素饮料的方法,其特征是:所述菌种(干酪乳杆菌、鼠李糖乳杆菌,嗜酸乳杆菌)单独MRS培养基培养18h按1:1:1混合后做为酵素发酵用种子。
3.根据权利要求1所述的一种瓜蒌等发酵制备酵素饮料的方法,其特征是:菌种用MRS培养基配方为(g/L):牛肉蛋白粉10,鱼肉汁10,酵母浸出汁粉5,葡萄糖20,醋酸钠5,柠檬酸二铵2,吐温800.1,硫酸镁0.58,硫酸锰0.28,蒸溜水1000ml,121℃高压灭菌15min,调节pH6.2~6.4。
4.根据权利要求1所述的一种瓜蒌等发酵制备酵素饮料的方法,其特征是:原料配比为:瓜蒌500g、薤白300g、百合300g。
5.根据权利要求1所述的一种瓜蒌等发酵制备酵素饮料的方法,其特征是:原料为瓜蒌、薤白、百合,处理方法为:水洗干净、经0.9%食盐水浸泡3分钟,饮用水冲洗一遍。
6.根据权利要求1所述的一种瓜蒌等发酵制备酵素饮料的方法,其特征是:原料与蜂蜜、菌种的比例为每份原料(瓜蒌500g、薤白300g、百合300g)适当打碎后加蜂蜜和菌种各100毫升,饮用水10升。
7.根据权利要求1所述的一种瓜蒌等发酵制备酵素饮料的方法,其特征是:原料及菌种、蜂蜜混合均匀30摄氏度厌氧发酵7-15天。过滤备用。
8.根据权利要求1所述的一种瓜蒌等发酵制备酵素饮料的方法,其特征是:过滤后发酵液添加适量蜂蜜、蔗糖、低聚糖、果葡糖浆等调味。
9.根据权利要求1所述的一种瓜蒌等发酵制备酵素饮料的方法,其特征是:发酵过程中不会受杂菌污染,发酵后酵素品质良好,口感良好。
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