CN106173728A - 一种以南瓜为主原料的酵素饮料及其制备方法 - Google Patents
一种以南瓜为主原料的酵素饮料及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/00—Lactic or propionic acid bacteria
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及一种以南瓜为主原料的酵素饮料，其特征在于，使用乳杆菌对南瓜和原蜜在水中的混合物发酵得到。本发明还提供了用于制造权利要求1‑4中任一项所述的酵素饮料的方法，其特征在于，包括以下步骤：1)制备发酵液；2)向所述发酵液中接种乳杆菌；3)发酵；4)过滤，得到的滤液即为所述酵素饮料。本发明的有益效果是：通过益生菌发酵，得到了富含各种营养物质的酵素饮料，增强了抗病原微生物、抗病毒作用，经常饮用能够补中益气、清热解毒，有助于改善脾虚气弱、营养不良、降低血压血糖血脂。
Description
技术领域
本发明涉及微生物发酵食品领域，更特别的涉及一种以南瓜为主原料的酵素。
背景技术
酵素原本是日本和中国台湾地区对酶的别称,指具有生物催化功能的生物大分子,多指蛋白质类的物质。在食品领域，把经微生物发酵得到的可食用的初始生物活性产品称为酵素。酵素由于其营养丰富，最大程度地保留了原材料的营养成分，并且益生菌在代谢过程中，常常产生一些对身体有益成分，具有一定的生理功能，加上其风味独特，因此受到越来越多的消费者的喜爱。目前国内已上市的发酵饮料有酵母菌发酵饮料和乳酸菌发酵饮料。
南瓜为葫芦科植物南瓜的果实，又称金瓜、麦瓜、番瓜、倭瓜、金冬瓜。南瓜性温、味甘无毒；入脾经和胃经；具有解毒消肿、补中益气、消炎止痛、解毒杀虫、横行经络、利小便的功效；主治脾虚气弱、肺痈、哮证、痈肿、烫伤、毒蜂螫伤。南瓜含蛋白质、钾、磷、钙、铁、锌、钴、糖类、淀粉、胡萝卜素、维生素B1、维生素B2、维生素C和膳食纤维等。含有果胶等物质可以保护胃肠道粘膜，免受粗糙食品刺激，促进溃疡面愈合，适宜于胃病患者。含有甘露醇等物质有通大便的作用，可减少粪便中毒素对人体的危害，防止结肠癌的发生；能促进胆汁分泌，加强胃肠蠕动，帮助食物消化。南瓜有润肺益气、化痰、消炎止痛、降低血糖、驱虫解毒、止喘、美容等功效。南瓜能消除致癌物质亚硝胺的突变作用，有防癌功效，并能帮助肝、肾功能的恢复，增强肝、肾细胞的再生能力。南瓜对高血压及肝脏的一些病变有预 防和治疗作用；可减少粪便中毒素对人体的危害，防止结肠癌的发生；胡萝卜素含量较高，可保护眼睛。
目前尚出现使用南瓜为主要原料制作的酵素饮料。
发明内容
为了解决以上问题，本发明提供了一种以南瓜为主原料的酵素饮料，其使用乳杆菌对南瓜和原蜜在水中的混合物发酵得到。
优选地，所述乳杆菌为干酪乳杆菌、嗜酸乳杆菌和鼠李乳杆菌的等量组合。
优选地，在所述混合物中，所述南瓜的量为每升水600g。
优选地，在所述混合物中，所述原蜜与所述水的体积比为1:100。
本发明还公开了一种用于制备所述酵素的方法，包括以下步骤：
1)将南瓜和原蜜加入水中制备发酵液；
2)向所述发酵液中接种乳杆菌；
3)发酵；
4)过滤，得到的滤液即为所述酵素饮料。
优选地，步骤2)中接种的所述乳杆菌为干酪乳杆菌、嗜酸乳杆菌和鼠李乳杆菌，并且接种量使这三种乳杆菌的终浓度各自都为106CFU/ml。
优选地，步骤3)中的发酵在25-35℃的温度和无氧条件下进行，发酵7-14天。
优选地，所述方法包括以下步骤：
1)将南瓜洗净去籽，切块后用质量分数为0.9％的NaCl冲洗一遍，将南瓜与水以每升水600g南瓜的比例混合，并打成匀浆，向所述匀浆中添加按所用水的体积计1％的原蜜，混匀形成发酵液；
2)向所述发酵液中接种干酪乳杆菌、嗜酸乳杆菌和鼠李乳杆菌，所述 三种乳杆菌的终浓度各自都为106CFU/ml；
3)使步骤2)中得到的接种了乳杆菌的发酵液处于25-35℃的无氧条件下发酵7-14天，得到发酵产物；
4)使步骤3)得到的发酵产物过20-32目筛进行粗过滤，滤掉大颗粒残渣，避免久放形成沉淀；然后使粗过滤得到的滤液过80-100目筛，进一步滤掉小型颗粒，得到的滤液即为所述酵素饮料。
所得到的酵素饮料早中晚各喝一次，每次50到200毫升，最好食用少量食物后饮用。可加低聚糖、蜂蜜、果糖、小苏打、冰块等调制饮用。
本发明的有益效果是：通过益生菌发酵，得到了富含各种营养物质的酵素饮料，增强了抗病原微生物、抗病毒作用，经常饮用能够补中益气、清热解毒，有助于改善脾虚气弱、营养不良、降低血压血糖血脂。
具体实施方式
以下结合实例对本发明的原理和特征进行描述，所举实例只用于解释本发明，并非用于限定本发明的范围
实施例1南瓜酵素饮料的制备
1)将南瓜洗净去籽，切块后用0.9％NaCl冲洗一遍，将600g南瓜与10L水混合，并打成匀浆，向所述匀浆中添加100ml原蜜，混匀形成发酵液；
2)向所述发酵液中接种干酪乳杆菌、嗜酸乳杆菌和鼠李乳杆菌，所述三种乳杆菌的终浓度各自都为106CFU/ml；
3)使步骤2)中得到的接种了乳杆菌的发酵液处于30℃的无氧条件下发酵7-14天，得到发酵产物；
4)使步骤3)得到的发酵产物过32目筛进行粗过滤，滤掉大颗粒残渣，避免久放形成沉淀；然后使粗过滤得到的滤液过100目筛，进一步滤掉小型 颗粒，得到澄清滤液，即为南瓜酵素饮料。
以上所述仅为本发明的较佳实施例，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (8)
1.一种以南瓜为主原料的酵素饮料，其特征在于，使用乳杆菌对南瓜和原蜜在水中的混合物发酵得到。
2.根据权利要求1所述的酵素饮料，其特征在于，所述乳杆菌为干酪乳杆菌、嗜酸乳杆菌和鼠李乳杆菌的等量组合。
3.根据权利要求1所述的酵素饮料，其特征在于，在所述混合物中，所述南瓜的量为每升水600g。
4.根据权利要求1所述的酵素饮料，其特征在于，在所述混合物中，所述原蜜与所述水的体积比为1:100。
5.一种用于制备权利要求1-4中任一项所述的酵素饮料的方法，其特征在于，包括以下步骤：
1)将南瓜和原蜜加入水中制备发酵液；
2)向所述发酵液中接种乳杆菌；
3)发酵；
4)过滤，得到的滤液即为所述酵素饮料。
6.根据权利要求5所述的方法，其特征在于，步骤2)中接种的所述乳杆菌为干酪乳杆菌、嗜酸乳杆菌和鼠李乳杆菌，并且接种量使这三种乳杆菌的终浓度各自都为106CFU/ml。
7.根据权利要求5所述的方法，其特征在于，步骤3)中的发酵在25-35℃的温度和无氧条件下进行，发酵7-14天。
8.根据权利要求5所述的方法，其特征在于，包括以下步骤：
1)将南瓜洗净去籽，切块后用质量分数为0.9％NaCl冲洗一遍，将南瓜与水以每升水600g南瓜的比例混合，并打成匀浆，向所述匀浆中添加按所用水的体积计1％的原蜜，混匀形成发酵液；
2)向所述发酵液中接种干酪乳杆菌、嗜酸乳杆菌和鼠李乳杆菌，所述三种乳杆菌的终浓度各自都为106CFU/ml；
3)使步骤2)中得到的接种了乳杆菌的发酵液处于25-35℃的无氧条件下发酵7-14天，得到发酵产物；
4)使步骤3)得到的发酵产物过20-32目筛进行粗过滤，滤掉大颗粒残渣,避免久放形成沉淀；然后使粗过滤得到的滤液过80-100目筛，进一步滤掉小型颗粒，得到的滤液即为所述酵素饮料。
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