CN106213096A - 一种发酵香蕉制备酵素饮料的方法 - Google Patents
一种发酵香蕉制备酵素饮料的方法 Download PDFInfo
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Abstract
本发明提供了一种发酵香蕉制备酵素饮料的方法,其工艺特点是以香蕉为主要原料,辅以蜂蜜及水,以市售乳杆菌、嗜酸乳杆菌和鼠李糖乳杆菌为发酵菌株,按照香蕉果蔬浆:原蜜:纯净水=3:1:6的比例和体系1%的菌株接种量,发酵温度为25~37℃,保持pH=5~8,发酵时间6~15d。
Description
技术领域
一种微生物发酵水果制备酵素饮料的方法,涉及到用市售干酪乳杆菌、嗜酸乳杆菌和鼠李糖乳杆菌冻干粉,发酵香蕉原浆制备香蕉酵素饮料的方法,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,具有生物催化功能的高分子物质,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。
香蕉是市场上最容易获得的水果,它不仅能供给人体丰富的营养和多种维生素,还可以使皮肤柔嫩光泽、眼睛明亮、精力充沛、延年益寿。香蕉具有以下多种功能:1)防治胃肠溃疡。香蕉中含有一种能预防胃溃疡的化学物质,它能刺激胃黏膜细胞的生长和繁殖,产生更多的黏膜来保护胃;2)治疗高血压。高血压和心脑血管疾病患者体内往往“钠”多而“钾”少,而香蕉中含有丰富的钾离子。钾离子有抑制钠离子收缩血管和损坏心血管的作用。吃香蕉可维持体内的钠钾平衡和酸碱平衡,使神经肌肉保持正常、心肌收缩协调;3)香蕉治疗忧郁症。香蕉含有一种物质能够帮助人脑产生6-羟色胺,使人心情变得愉快;4)香蕉治疗皮肤瘙痒。香蕉皮中含有蕉皮素,它可以抑制细菌和真菌滋生;5)治疗咳嗽;6)减肥。因为香蕉中淀粉含量很高,所以很容易饱腹,加上淀粉在体内要转变成糖类需要一些时间,因此不会产生过多的能量堆积。从这个角度来讲,香蕉可以作为减肥首选的优良食品;7)美容。香蕉可使皮肤清爽润滑,并可去除脸上座疮,淡化雀斑;8)解酒。
发明内容
本发明利用果蔬的丰富资源,通过微生物进行发酵产生抗氧化因子及乳酸菌产生风味物质、酶类、醇类及芳香物质等多类有义代谢产物从而提高香蕉的营养价值及其功能,本发明拥有着发酵时间短,有害微生物滋生少甚至没有,避免由于过长时间发酵而产生的病毒,以及能产生脂肽等抗氧化物质等优点,从而提高酵素安全性及酵素促消化抗衰老等功能。
本发明配方及用法:选用新鲜无病变的香蕉用自来水洗净表面污物,在1%—2%碱水中浸泡15分钟,漂洗干净后沥干表面水分,将香蕉果肉及种子打成颗粒直径约为0.5cm的果浆,放入容器中,体积比按香蕉果浆:原蜜:纯净水=3:1:6配制成发酵原液。菌种用市售干酪乳杆菌、嗜酸乳杆菌和鼠李糖乳杆菌,单独MRS培养基培养18h等比混合做种子。单独MRS培养基(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80 0.1,硫酸镁0.58,硫酸锰0.28,蒸溜水1000mL,调节pH6.2~6.4,121℃高压灭菌15min)。发酵体系中,加入体系1%的菌种,发酵温度为25~37℃,保持pH=5~8,发酵时间6~15d。将调配好的复合酵素饮料经有机膜过滤机,过滤掉小型残渣,得到香蕉酵素。
本发明的发酵技术方案:
本发明的目的是提出一种水果配方饮料制备方法,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按等比混合为菌种,利用香蕉和蜂蜜发酵制备酵素饮料。分为二个阶段,第一阶段是原料清洗,第二阶段为厌氧发酵。实施工艺为:
1)材料的挑选及处理:选用新鲜无病变的香蕉用自来水洗净表面污物,在1%—2%碱水中浸泡15分钟,漂洗干净后沥干表面水分,将香蕉果肉及果皮打成颗粒直径约为0.5cm的果浆,放入罐中,体积比按香蕉果蔬浆:原蜜:纯净水=3:1:6配制成发酵原液。
2)将市售干酪乳杆菌、嗜酸乳杆菌和鼠李糖乳杆菌,单独MRS培养基培养18h等比混合做种子。
3)发酵体系中,加入体系1%的菌种,发酵温度为25~37℃,保持pH=5~8,发酵时间6~15d。
4)后期处理:将调配好的香蕉酵素饮料经有机膜过滤机,过滤掉小型水果颗粒残渣,得到香蕉酵素。
本发明的有益效果:
(1)通过严格控制发酵温度,有效的降低了水果酵素养分的损失,最大限度保留了酵素活性。
(2)接入了干酪乳杆菌、嗜酸乳杆菌和鼠李糖乳杆菌,优势菌株抑制了其他杂菌滋生,使产品的质量稳定。
(3)发酵的总时间为6~15d,时间短避免过多氧化,有利于保持香蕉本身含有的酵素物质,以及本身含有的风味物质。
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
选用熟软的香蕉1.0千克,用自来水洗净,在1%—2%碱水中浸泡15分钟,沥干表面水分,打成果浆装入容量为1L的容器中。加入100mL原蜜和600mL纯净水,制成发酵原液备用,将市售干酪乳杆菌、嗜酸乳杆菌和鼠李糖乳杆菌,单独MRS培养基培养18h等比混合做种子,再按照接种比例1%,接入发酵原液,发酵7d,pH值7.0,温度30℃。将调配好的香蕉酵素饮料经有机膜过滤机,过滤掉小型水果颗粒残渣,得到香蕉酵素。
实施例2
选用熟软的香蕉1.5千克,用自来水洗净,在1%—2%碱水中浸泡15分钟,沥干表面水分,打成果浆装入容量为2L的容器中,加入200mL原蜜和800mL纯净水,将市售干酪乳杆菌、嗜酸乳杆菌和鼠李糖乳杆菌,单独MRS培养基培养18h等比混合做种子,再按照接种比例1%,接入发酵原液,发酵10d,pH值7.0,温度30℃。将调配好的香蕉酵素饮料经有机膜过滤机,过滤掉小型水果颗粒残渣,得到香蕉酵素。
实施例3
选用熟软的香蕉1.5千克,用纯净水洗净,在1%—2%碱水中浸泡15分钟,沥干表面水分,打成果浆装入容量为2L的容器中。加入300mL原蜜和1000mL纯净水,制成发酵原液备用,将市售干酪乳杆菌、嗜酸乳杆菌和鼠李糖乳杆菌,单独MRS培养基培养18h等比混合做种子,再按照接种比例1.5%,接入发酵原液,发酵13d,pH值7.0,温度30℃。将调配好的香蕉酵素饮料经有机膜过滤机,过滤掉小型水果颗粒残渣,得到香蕉酵素。
本发明中的香蕉含有丰富的天然酵素物质以及降低血糖等多种功能,但是不仅仅限于此,可以根据实际情况,确定香蕉的量或者选择其他合适的水果混合在一起,只要能达到酵素配比合理、酵素含量高就可以。
另外发酵原液的选择和配比、接菌量也不限于实施例所举的组合,可根据实际情况选择不同的组合。
以上所述仅为本发明的较佳实例而已,并不用以限制本发明,凡在本发明的思路和原则之内,所做的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (8)
1.一种发酵香蕉制备酵素饮料的方法,其特点是以新鲜香蕉为主要发酵原料,加入原蜜,采用市售干酪乳杆菌、嗜酸乳杆菌和鼠李糖乳杆菌,生产制备香蕉酵素饮料,其工艺为:
1)选用新鲜无病变的香蕉用自来水洗净表面污物,在1%—2%碱水中浸泡15分钟,漂洗干净后沥干表面水分,将香蕉果肉及种子打成颗粒直径约为0.5cm的果浆,放入罐中,体积比按香蕉果浆:原蜜:纯净水=3:1:6配制成发酵原液。
2)将市售干酪乳杆菌、嗜酸乳杆菌和鼠李糖乳杆菌,单独MRS培养基培养18h等比混合做种子。
3)发酵体系中,加入体系1%的菌种,发酵温度为25~37℃,保持pH=5~8,发酵时间6~15d。
4)将调配好的香蕉酵素饮料经有机膜过滤机,过滤掉小型水果颗粒残渣,得到香蕉酵素。
2.根据权利要求1所述的一种发酵香蕉制备酵素饮料的方法,其特征是:发酵菌株采用市售干酪乳杆菌、嗜酸乳杆菌和鼠李糖乳杆菌单独MRS培养基培养18h等比混合做种子。
3.根据权利要求1所述的一种发酵香蕉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pH=6.2~6.4。
4.根据权利要求1所述的一种发酵香蕉制备素饮料的方法,其特征是:原料配比为香蕉果浆:原蜜:纯净水=3:1:6。
5.根据权利要求1所述的一种发酵香蕉制备酵素饮料的方法,其特征是:菌种的加入量为体系的1%。
6.根据权利要求1所述的一种发酵香蕉制备酵素饮料的方法,其特征是:选用新鲜无病变的香蕉用自来水洗净表面污物,在1%—2%碱水中浸泡15分钟,漂洗干净后沥干表面水分,将香蕉果肉及种子打成颗粒直径约为0.5cm的果浆。
7.根据权利要求1所述的一种发酵香蕉制备酵素饮料的方法,其特征是:原料及菌种、蜂蜜混合均匀,发酵温度为25~37℃,保持pH=5~8,发酵时间6~15d。
8.根据权利要求1所述的一种发酵香蕉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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