CN106190693A - 一种富含花青素水果的果酒制备方法 - Google Patents
一种富含花青素水果的果酒制备方法 Download PDFInfo
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- CN106190693A CN106190693A CN201610554347.XA CN201610554347A CN106190693A CN 106190693 A CN106190693 A CN 106190693A CN 201610554347 A CN201610554347 A CN 201610554347A CN 106190693 A CN106190693 A CN 106190693A
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- A23G2220/00—Products with special structure
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Abstract
本发明公开了一种富含花青素水果的果酒制备方法，本发明采用了凝结芽孢杆菌和酵母菌混合发酵，抗氧化物质在发酵过程和贮藏过程都有良好的稳定性，有利于水果的护色和原有营养成分如花青素的保留。本发明制备出来的果酒酒精度6～8%vol,抗氧化稳定性好，口味协调，风味佳，具有丰富营养和保健功能等特点，操作过程较简单，不易染杂菌，只用一次发酵且发酵周期短，发酵体系可应用于多种果酒的制备，应用范围广泛，而且发酵副产物能用作馅料的原料或者喷雾干燥成果粉，得出的产品营养成分损失少，在加工工程中不易褐变，品质好，口感佳，达到良好的综合利用，适宜在工厂批量生产。
Description
技术领域
本发明涉及食品加工技术领域，具体地说，涉及一种果酒的制备方法。
背景技术
果酒是利用新鲜水果为原料，在保存水果原有营养成分的情况下，利用自然发酵或人工添加酵母菌来分解糖分而制造出的具有保健、营养型酒。果酒以其独特的风味及色泽，成为新的消费时尚，受到消费者的喜爱。
花青素是纯天然的抗衰老的营养补充剂，研究证明是当今人类发现最有效的抗氧化剂，它的抗氧化性能比维生素E高出五十倍，比维生素C高出二十倍。它对人体的生物有效性是100%，服用后二十分钟就能在血液中检测到。富含花青素的水果有桑果、蓝莓、杨梅和黑加仑等，但用单一酵母菌发酵的果酒花青素较易氧化，还因酸度不够导致果酒口感和风味不好。此外，一些果酒的稳定性也不好，会出现沉淀、色泽发生变化等问题。
凝结芽孢杆菌是革兰氏阳性菌，属厚壁菌门，好氧、能产孢子和L-乳酸，是近年来益生菌领域的后起之秀。它具有庞大的酶系统，可产生蛋白酶、脂肪酶、淀粉酶以及木聚糖酶等酶以促进自身生长，同时产生凝结素等抗菌物质抑制其他有害菌的生长。凝结芽孢杆菌具有改善胃肠道微环境、增强肠道粘膜免疫能力等生理功能，它除了具有乳酸菌的所有特点外，还具有抗逆性强、耐高温、耐酸、易储存等芽孢杆菌所有的独特性，因此能顺利通过胃酸和消化酶的双重关口进入肠道“定居”，起到调节肠道菌群的作用。
发明内容
本发明的目的在于克服现有技术的不足，提供一种不需要添加酸味剂、抑菌剂、风味佳、抗氧化稳定性好，具有营养丰富和保健功能的富含花青素水果的果酒制备方法。
为了实现上述目的，本发明采用如下技术方案：
一种富含花青素水果的果酒制备方法，包括如下步骤：
（1）制备发酵剂：发酵剂的配方为：凝结芽孢杆菌粉1~2份，酵母菌粉8~12份，氯化钠2~3份，葡萄糖10~15份，菊粉1~2份，聚葡萄糖3~5份，香菇提取物2~3份；在发酵剂中加入葡萄糖、菊粉、聚葡萄糖和香菇提取物，可提供充足的C源和N源，有利于菌种的活化；
（2）原料的选择：选取富含花青素的桑果、蓝莓、杨梅或黑加仑；
（3）发酵步骤：
a选料：选取成色好、八九成熟水果为原料，剥皮，洗净；
b护色：将易褐变的原料放入已配好的护色剂（维生素C0.5%-1%、柠檬酸1%-4%、L-半胱氨酸0.5%-2%）护色，防止褐变氧化；
c破碎：将选取好的原料与水，按料水比为1:1-1:4进行混合破碎；
d酶解：加入果胶酶进行酶解，利于果酒的澄清和出汁，酶活力为10500 U/mL，酶添加量0.4%～0.5%，酶解温度40～45℃，pH值4～6，酶解时间1～1.5h；
e菌种的活化：将配好的发酵剂投入已灭菌的生理盐水进行活化15-30分钟，以提升菌种的活力；
f接种：把已经活化好的发酵剂按接种量为0.5%~2%接种到原料液中，摇匀，让菌种与原料充分混合；
g加糖：根据水果的甜度和口感所需，加入白砂糖，调节糖度到18%~25%；
h发酵：将已接种调配好的果酒放入恒温生化培养箱进行发酵培养，发酵温度26～30℃，发酵时间5d～7d；
（4）提取分离：按以下处理方式，可得到不同的果酒产品；
a取出发酵好的果酒，通过板框过滤，再经过膜过滤（0.2μm以下），即得到澄清透明的果酒；
或是
b取出发酵好的果酒，不过滤，通过冷链运输，即得到含活菌、具有良好营养保健功效的果酒。
（5）果渣综合利用：按以下处理方式，可得到不同的产品；
a制备成果膏冰淇淋：取出过滤完的发酵副产物，通过加糖调配，涂抹到冰淇淋表面，即得到果膏冰淇淋，不仅口感美味而且营养丰富；
或是
b制备成水果馅料：取出过滤完的发酵副产物，通过加入亚麻籽粉等天然胶体进行调配，配方为：果酱泥100份，亚麻籽粉10份，食用油10份，糖醇3份，稳定剂1份，即可制成发酵水果馅料；
或是
c制备成果粉：选择麦芽糊精作为助干剂,调配果酱中可溶性固形物与麦芽糊精的重量比例为4：6,调节喷雾干燥器的参数：进风温度：175℃,出风温度：50℃,进料量：1200mL/h,进料浓度：25%，即可制成果粉。
与现有技术相比，本发明具有如下有益效果：
本发明采用了凝结芽孢杆菌和酵母菌混合发酵，其中凝结芽孢杆菌为好氧型细菌，发酵过程中消耗氧气可抑制水果的褐变和风味物质的恶变，经实验验证抗氧化物质在发酵过程和贮藏过程都有良好的稳定性，有利于水果的护色和原有营养成分如花青素的保留，发酵体系中有充足的C源和N源，另在发酵剂中添加了适量的菊粉、聚葡萄糖和香菇提取物，可达到良好的菌种活化效果，适宜凝结芽孢杆菌的生长和发酵，产生更多的L-乳酸和抗菌物质。L-乳酸能使本发明的口感、酸味更自然，同时pH值的降低和凝结素等抗菌物质的增加可抑制其他有害菌的生长，利于发酵果酒的品质和稳定性，能大大延长果酒的保质期。凝结芽孢杆菌本身具有调节肠道菌群平衡作用，两种菌种混合发酵后维生素C、β-胡萝卜素等营养成分含量均有增加，增强了果酒的营养价值，有利于人体的吸收。此外，凝结芽孢杆菌发酵产生酸类物质，能与酵母菌发酵产生的醇生成酯类物质，有利于特色风味物质的形成。本发明制备出来的果酒酒精度6～8%vol,抗氧化稳定性好，口味协调，风味佳，具有丰富营养和保健功能等特点，操作过程较简单，不易染杂菌，只用一次发酵且发酵周期短，发酵体系可应用于多种果酒的制备，应用范围广泛，而且发酵副产物能用作馅料的原料或者喷雾干燥成果粉，得出的产品营养成分损失少，在加工工程中不易褐变，品质好，口感佳，达到良好的综合利用，适宜在工厂批量生产。因此，本发明这种不需要添加酸味剂、抑菌剂、具有良好的抗氧化稳定性等保健功效的天然果酒且副产物亦能综合利用的发酵体系，具有很好的市场前景。
具体实施方式
以下结合两个实施例对本发明做进一步详细说明，但本发明并不限于下述实施例。
实施例1：
a选料：选取成色好、八九成熟的蓝莓，洗净；
b护色：将蓝莓等放入等已配好的护色剂（维生素C1%、柠檬酸4%、L-半胱氨酸2%）护色，防止褐变氧化；
c简单破碎：将选取好的原料按比例与水进行混合破碎（料水质量比为1:1）；
d酶解：加入果胶酶进行酶解，利于水果的澄清和出汁，酶活力为10500 U/mL，酶添加量0.4%，酶解温度45℃，pH值4，酶解时间1h；
e发酵剂的配比及活化：
e1发酵剂的配方如下（重量比）：凝结芽孢杆菌粉1份，酵母菌粉10份，氯化钠2份，葡萄糖10份，菊粉1份，聚葡萄糖3份，香菇水解物2份；
e2活化：将配好的发酵剂投入已经杀菌完的生理盐水进行活化15分钟，以提升菌种的活力；
f接种：把已经活化好的发酵剂按接种量2%接种到原料中，摇匀，让菌种与原料充分混合；
g加糖：加入白砂糖，调糖度到20%；
h发酵：将已接种调配好的果酒放入恒温生化培养箱进行发酵培养，发酵温度26℃，发酵时间5d；
I过滤：取出发酵好的果酒，取上清液通过板框过滤，再经过膜过滤（0.2μm以下），即得到澄清透明的果酒；
j制备成水果馅料：取出过滤完的发酵副产物，通过加入亚麻籽粉等天然胶体进行调配，配方为（重量比）：果酱泥100份，亚麻籽粉10份，食用油10份，糖醇3份，稳定剂1份，即可制成发酵蓝莓馅料。
实施例2：
a选料：选取成色好、八九成熟的桑果，洗净；
b简单破碎：将选取好的原料按比例与水进行混合破碎（料水比为1:4）；
c酶解：加入果胶酶进行酶解，利于水果的澄清和出汁，酶活力为10500 U/mL，酶添加量0.5%，酶解温度45℃，pH值4.6，酶解时间1.5h；
d发酵剂的配比及活化
d1发酵剂的配方如下：凝结芽孢杆菌粉2份，酵母菌粉10份，氯化钠3份，葡萄糖15份，菊粉2份，聚葡萄糖5份，香菇提取物2份；
d2活化：将配好的发酵剂投入已经杀菌完的生理盐水进行活化15分钟，以提升菌种的活力；
e接种：把已经活化好的发酵剂按接种量为1.5%接种到的原料中，摇匀，让菌种与原料充分混合；
g加糖：加入白砂糖，调整糖度到18%；
h发酵：将已接种调配好的果酒放入恒温生化培养箱进行发酵培养，发酵温度26℃，发酵时间6d；
I过滤：取出发酵好的果酒，通过板框过滤，再经过UHP（300Mpa，16min）灭菌，该条件处理的果酒既满足杀菌要求，又保持最佳的品质；
j制备成果粉：选择麦芽糊精作为助干剂,调配桑果酱中可溶性固形物与麦芽糊精的重量比例为4：6,调节喷雾干燥器的参数：进风温度：175℃,出风温度：50℃,进料量：1200mL/h,进料浓度：25%，即可制成果粉。
Claims (1)
1.一种富含花青素水果的果酒制备方法，其特征在于包括如下步骤：
（1）制备发酵剂：发酵剂的配方为：凝结芽孢杆菌粉1~2份，酵母菌粉8~12份，氯化钠2~3份，葡萄糖10~15份，菊粉1~2份，聚葡萄糖3~5份，香菇提取物2~3份；
（2）原料的选择：选取富含花青素的桑果、蓝莓、杨梅或黑加仑；
（3）发酵步骤：
a选料：选取成色好、八九成熟水果为原料，剥皮，洗净；
b护色：将易褐变的原料放入已配好的护色剂护色，防止褐变氧化；
c破碎：将选取好的原料与水，按料水比为1:1-1:4进行混合破碎；
d酶解：加入果胶酶进行酶解，利于果酒的澄清和出汁，酶活力为10500 U/mL，酶添加量0.4%～0.5%，酶解温度40～45℃，pH值4～6，酶解时间1～1.5h；
e菌种的活化：将配好的发酵剂投入已灭菌的生理盐水进行活化15-30分钟，以提升菌种的活力；
f接种：把已经活化好的发酵剂按接种量为0.5%~2%接种到原料液中，摇匀，让菌种与原料充分混合；
g加糖：根据水果的甜度和口感所需，加入白砂糖，调节糖度到18%~25%；
h发酵：将已接种调配好的果酒放入恒温生化培养箱进行发酵培养，发酵温度26～30℃，发酵时间5d～7d；
（4）提取分离：按以下处理方式，可得到不同的果酒产品；
a取出发酵好的果酒，通过板框过滤，再经过膜过滤，即得到澄清透明的果酒；
或是：
b取出发酵好的果酒，不过滤，通过冷链运输，即得到含活菌的果酒；
（5）果渣综合利用：按以下处理方式，可得到不同的产品；
a制备成果膏冰淇淋：取出过滤完的发酵副产物，通过加糖调配，涂抹到冰淇淋表面，即得到果膏冰淇淋；
或是：
b制备成水果馅料：取出过滤完的发酵副产物，通过调配，配方重量份为：果酱泥100份，亚麻籽粉10份，食用油10份，糖醇3份，稳定剂1份，即可制成发酵水果馅料；
或是：
c制备成果粉：选择麦芽糊精作为助干剂,调配果酱中可溶性固形物与麦芽糊精的重量比例为4：6,调节喷雾干燥器的参数：进风温度：175℃,出风温度：50℃,进料量：1200mL/h,进料浓度：25%，即可制成果粉。
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| CN110684625A (zh) * | 2019-10-15 | 2020-01-14 | 贵州省生物研究所 | 一种保持蓝莓果酒中花青素的方法 |
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| CN113214941A (zh) * | 2021-05-31 | 2021-08-06 | 无限极（中国）有限公司 | 一种益生菌分段发酵的果蔬酒及其制备方法 |
| CN114208931A (zh) * | 2021-11-29 | 2022-03-22 | 营口奥雪冷藏储运食品有限公司 | 一种杨梅酵素雪泥及其制备方法 |
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