CN106213086A - 一种复合益生菌发酵黄桃清汁饮料及其制备方法 - Google Patents
一种复合益生菌发酵黄桃清汁饮料及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明提供了一种复合益生菌发酵黄桃清汁饮料及其制备方法,属于食品加工技术领域。本发明工艺步骤为:以新鲜的黄桃为原料,护色、打浆后加入一定比例的复合酶制剂,分别为果胶酶0.03‑0.06%、纤维素酶0.02‑0.05%、木聚糖酶0.01‑0.04%、β‑葡聚糖酶0.03‑0.06%,40℃酶解60‑80分钟,过滤、离心后巴氏灭菌,冷却后接种2‑10%复合益生菌发酵剂,分别为植物乳杆菌∶干酪乳杆菌∶嗜热链球菌=0.6‑1.2∶0.2‑0.8∶0.6‑1.2,于30‑40℃发酵36‑96小时,调节发酵后的黄桃清汁糖度为5‑20%,pH值为3‑6,经无菌设备灌装,冷藏保存。本发明特点是:采用微生物发酵法,结合生物酶解破壁技术,将新鲜的黄桃制成发酵型黄桃清汁饮料,该产品富含益生菌,高营养、高活性、风味佳。本发明是一种安全高效的生产方法,充分利用我国丰富的黄桃资源,为黄桃的精深加工和增值转化提供了新的途径。
Description
一、技术领域
本发明提供了一种复合益生菌发酵黄桃清汁饮料及其制备方法,属于食品加工技术领域。
二、背景技术
桃是蔷薇科(Rosaceae)李属植物(Prunus)核果类果树,发源于我国西北高原,现广泛分布于亚、非、欧、美、澳五大洲。2012年美国农业部(USDA)调查报告显示,我国桃的平均年产量居水果类第四,已达1200万吨,是主要的种植水果之一。黄桃,因果肉呈黄色而得名,又称黄肉桃,色泽明亮鲜艳、肉质细嫩多汁、口感酸甜、营养丰富,是桃中的重要品种,在我国西北、西南等地区多有分布。
相关研究表明,每100g黄桃中含有糖类8.6g(主要是易于人体消化吸收的蔗糖、葡萄糖和果糖,也含有大量抗癌、清除自由基的水溶性多糖),脂肪0.2g,蛋白质0.7g,膳食纤维1g,及抗氧化剂(α-胡萝卜素、β-胡萝卜素、番茄黄素、番茄红素、维生素C、维生素E等)、微量元素(其中硒、锌含量明显高于其他水果),多吃黄桃能够益气血、生津液、降血糖血脂、排毒养颜、提高免疫力。但由于地域、气候、土壤等原因,我国出产的大部分黄桃较其它品种(如油桃、毛桃、水蜜桃等)味道不甜,甚至偏酸,加之采收过程正当高温,黄桃在储藏过程中极易发生软化、腐烂。因此,随着食品加工技术的发展,以及人们对健康饮食需求的不断提高,开发既能保留天然风味,又有较高营养价值,贮藏期更长的黄桃产品将具有十分重要的现实意义。
益生菌是公认的安全的食品级微生物,被广泛应用于乳制品、肉制品、果蔬制品和谷物制品的生产加工中。通过发酵,益生菌能够增加食品中营养物质的种类,提高维生素、氨基酸、矿物元素等含量;产生有机酸,赋予食品柔和的酸味,形成新的呈味物质,降低pH值,防止杂菌污染;产生生理活性物质,刺激巨噬细胞吞噬作用,有效增强机体免疫力,避免病原菌侵害。经过发酵,黄桃中的大量小分子活性物质被释放,提高了黄桃的营养价值,同时黄桃可作为益生菌生长的载体,改善人体肠道微生态环境、调节消化系统功能。
本专利以黄桃为原料,采用微生物发酵法,结合生物酶解出汁技术,将黄桃制成含有益生菌的发酵型黄桃清汁饮料。该发明的产品不但具有黄桃天然的营养成分,还富集多种有益菌种,具有较高的生物活性价值,易于运输储藏,市场前景十分广阔。该发明安全高效,对提高产品附加值、促进资源开发利用意义重大,不仅为黄桃精深加工和增值转化提供了新的途径,还能发挥重要的社会价值和经济效益。
三、发明内容
本发明主要开发一种益生菌发酵生产黄桃清汁饮料的方法,以黄桃为原料,通过生物酶法破壁技术提高出汁率,选用植物乳杆菌、干酪乳杆菌、嗜热链球菌混合益生菌种,进行发酵,生产高营养、高活性、风味佳的黄桃清汁饮料。
技术方案:以黄桃冻样为原料,解冻、打浆后加入一定比例的复合酶,过滤、离心、取上清液,巴氏杀菌,接种植物乳杆菌、干酪乳杆菌、嗜热链球菌混合发酵剂,恒温发酵,调节发酵清夜的糖度、pH值,进行无菌灌装,其工艺为:
A、黄桃预处理:挑选完整、新鲜的黄桃,在流动水下清洗干净,去皮去核,切块后放入0.5%抗坏血酸水溶液中进行护色,热烫1-5分钟灭酶,冻存于-4℃冰箱;
B、黄桃清汁制备:将黄桃解冻、打浆,加入复合酶制剂,40℃酶解60-80分钟,复合酶的组成为(以黄桃浆质量百分比计):果胶酶0.03-0.06%、纤维素酶0.02-0.05%、木聚糖酶0.01-0.04%、β-葡聚糖酶0.03-0.06%,之后用200目纱布过滤,再以4℃、2000转/分钟的条件离心5-15分钟,收集上清液,68℃热灭菌20分钟;
C、发酵剂的制备:混合发酵剂采用植物乳杆菌、干酪乳杆菌、嗜热链球菌三种益生菌种,将其分别接种于MRS培养基中,30-40℃、120转/分钟振荡培养18-24小时进行活化,再以3%(以培养基体积百分比计)的比例分别在MRS中、相同条件下,扩大培养12-18小时,之后4℃、8000转/分钟离心收集菌体,用无菌生理盐水洗涤2-3次,制备浓度为107-108cfu/mL的发酵剂;
D、发酵、调配:在黄桃清汁中按2-10%(以黄桃清汁体积百分比计)的接种量加入混合益生菌发酵剂,菌种的配比为(以发酵剂体积百分比计):植物乳杆菌∶干酪乳杆菌∶嗜热链球菌=0.6-1.2∶0.2-0.8∶0.6-1.2,在30-40℃恒温发酵36-96小时,调节发酵黄桃清汁的糖度为5-20%,pH值为3-6;
E、灌装、冷藏:将发酵、调配后的黄桃清汁经无菌设备灌装,置于0-4℃冷藏保存。
本发明与现有技术相比,具有以下优点:
1、采用植物乳杆菌、干酪乳杆菌、嗜热链球菌混合菌种联合发酵,发酵效率高,产品色泽和风味俱佳,保质期长,益生菌活菌数可达109cfu/mL以上;
2、采用混合菌种发酵黄桃清汁,将黄桃中的大分子营养物质降解为具有一定生物活性功能的小分子物质,不仅提高了产品的营养价值和功能活性,还能有效改善产品的口感和风味,极大增加了黄桃的附加值;
3、乳酸菌在发酵过程中产生大量有机酸和天然抗菌物质(如乳酸菌素等),能够有效降低产品pH值,抑制腐败菌生长,使产品无需添加任何防腐剂,保质期延长。
四、具体实施方式
下面结合具体实施案例对本发明作进一步说明:
实施案例1:
挑选新鲜黄桃,洗净后去皮去核、切块,放入0.5%的Vc水溶液中护色,热烫3分钟。将黄桃打浆,加入复合酶制剂,40℃酶解60分钟,复合酶的组成为(以黄桃浆质量百分比计):果胶酶0.04%、纤维素酶0.03%、木聚糖酶0.02%、β-葡聚糖酶0.04%,用200目纱布过滤,以4℃、2000转/分钟的条件离心10分钟,收集上清液,68℃热灭菌20分钟。在37℃、120转/分钟振荡条件下分别活化植物乳杆菌、干酪乳杆菌、嗜热链球菌两次,依次为22小时和16小时,用无菌生理盐水洗涤菌体2次,制备浓度约为107cfu/mL的发酵剂。在黄桃清汁中加入4%(以黄桃清汁体积百分比计)的混合益生菌发酵剂,菌种配比为(以发酵剂体积百分比计):植物乳杆菌∶干酪乳杆菌∶嗜热链球菌=1.2∶0.6∶0.8,37℃发酵60小时,调节发酵黄桃清汁糖度为15%,pH值为4,经无菌设备灌装,4℃冷藏保存。
实施案例2:
挑选新鲜黄桃,洗净后去皮去核、切块,放入0.5%的Vc水溶液中护色,热烫2分钟。将黄桃打浆,加入复合酶制剂,40℃酶解80分钟,复合酶的组成为(以黄桃浆质量百分比计):果胶酶0.03%、纤维素酶0.02%、木聚糖酶0.01%、β-葡聚糖酶0.03%,用200目纱布过滤,以4℃、2000转/分钟的条件离心15分钟,收集上清液,68℃热灭菌20分钟。在35℃、120转/分钟振荡条件下分别活化植物乳杆菌、干酪乳杆菌、嗜热链球菌两次,依次为24小时和18小时,用无菌生理盐水洗涤菌体2次,制备浓度约为107cfu/mL的发酵剂。在黄桃清汁中加入8%(以黄桃清汁体积百分比计)的混合益生菌发酵剂,菌种配比为(以发酵剂体积百分比计):植物乳杆菌∶干酪乳杆菌∶嗜热链球菌=1∶1.2∶0.6,35℃发酵84小时,调节发酵黄桃清汁糖度为10%,pH值为3,经无菌设备灌装,4℃冷藏保存。
Claims (4)
1.一种复合益生菌发酵黄桃清汁饮料及其制备方法,其特征在于,以黄桃为原料,护色、打浆后加入一定比例的复合酶制剂,巴氏灭菌,接种2-10%的混合益生菌发酵剂,于30-40℃发酵36-96小时,调节上层发酵液的糖度和pH值,无菌灌装,冷藏保存,其工艺为:
A、黄桃预处理:挑选完整、新鲜的黄桃,在流动水下清洗干净,去皮去核,切块后放入0.5%抗坏血酸水溶液中进行护色,热烫1-5分钟灭酶,冻存于-4℃冰箱;
B、黄桃清汁制备:将黄桃解冻、打浆,加入复合酶制剂,40℃酶解60-80分钟,复合酶的组成为(以黄桃浆质量百分比计):果胶酶0.03-0.06%、纤维素酶0.02-0.05%、木聚糖酶0.01-0.04%、β-葡聚糖酶0.03-0.06%,之后用200目纱布过滤,再以4℃、2000转/分钟的条件离心5-15分钟,收集上清液,68℃热灭菌20分钟;
C、发酵剂的制备:混合发酵剂采用植物乳杆菌、干酪乳杆菌、嗜热链球菌三种益生菌种,将其分别接种于MRS培养基中,30-40℃、120转/分钟振荡培养18-24小时进行活化,再以3%(以培养基体积百分比计)的比例分别在MRS中、相同条件下,扩大培养12-18小时,之后4℃、8000转/分钟离心收集菌体,用无菌生理盐水洗涤2-3次,制备浓度为107-108cfu/mL的发酵剂;
D、发酵、调配:在黄桃清汁中按2-10%(以黄桃清汁体积百分比计)的接种量加入混合益生菌发酵剂,菌种的配比为(以发酵剂体积百分比计):植物乳杆菌∶干酪乳杆菌∶嗜热链球菌=0.6-1.2∶0.2-0.8∶0.6-1.2,在30-40℃恒温发酵36-96小时,调节发酵黄桃清汁的糖度为5-20%,pH值为3-6;
E、灌装、冷藏∶将发酵、调配后的黄桃清汁经无菌设备灌装,置于0-4℃冷藏保存。
2.根据权利要求1所述的方法,其特征在于,黄桃清汁制备中按一定比例加入复合酶制剂,分别为果胶酶0.03-0.06%、纤维素酶0.02-0.05%、木聚糖酶0.01-0.04%、β-葡聚糖酶0.03-0.06%,所述添加量以黄桃浆质量计。
3.根据权利要求1所述的方法,其特征在于,采用植物乳杆菌、干酪乳杆菌、嗜热链球菌混合菌种发酵黄桃清汁,接种量为2-10%,各菌种的体积配比为植物乳杆菌∶干酪乳杆菌∶嗜热链球菌=0.3-0.5∶1-2∶1-2,接种量以黄桃清汁体积计。
4.根据权利要求1所述的方法,其特征在于,黄桃清汁的发酵温度为30-40℃,发酵时间为36-96小时,调节发酵上层清液的糖度为5-20%,pH值为3-6。
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