CN106261368A - 一种胡柚益生菌饮料的制备方法 - Google Patents
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Abstract
本发明涉及一种乳酸菌发酵胡柚汁饮料的制备方法,特点是以胡柚汁为发酵基质,加入白砂糖,稳定剂后灭菌,接入植物乳杆菌和发酵乳杆菌,在一定的温度和时间条件下发酵,得到乳酸菌发酵胡柚汁饮料后,无菌灌装和低温保藏,优点是胡柚风味十足,酸甜适中,不需要添加任何食用香精与色素进行修饰,既保留了胡柚汁的营养成分、色泽、风味和口感,天然纯正又增加了食品安全性,又有人体所需的益生菌和益生菌发酵的代谢产物,营养价值高,保健作用显著。
Description
技术领域
本发明涉及一种益生菌发酵果蔬汁饮料的制作方法,具体涉及一种乳酸菌发酵胡柚汁饮料的制备方法。
背景技术
胡柚,又名金柚,是芸香科植物柚和酸橙的天然杂交种,重点主产地为浙江省常山县,福建及江西等省也有栽培。胡柚营养丰富,果肉中总糖含量为8.27%-9.24%,总酸含量为0.52%-1.25%;果实含有18种氨基酸,其中脯氨酸含量最高;果实中K、Ca、Mg、Fe、Zn等含量也较高,还含有对人体有益的微量元素Se。胡柚含有黄酮类、柠檬苦素类、类胡萝卜素、维生素及膳食纤维等功能性组分,具有抗氧化、抗癌、抗糖尿病、抗心血管疾病和抗菌等功能活性,具有增强免疫力、止咳祛痰和治疗足跟痛等功效。目前国内对胡柚等果蔬加工总体还停留在传统的加工模式,如加工成原汁或饮料,干制加工或直接的冷冻等方法;国内市场上胡柚产品主要有果醋、胡柚脆片、果脯、或者是胡柚混合果蔬汁等,但利用乳酸菌发酵胡柚汁制得的产品在国内市场上并无发现。益生菌是指定植人体肠道具有确切健康功效从而能改善宿主微生态平衡并发挥有益作用的活性有益微生物。乳酸菌作为益生菌的重要代表,具有抗菌、抗氧化、降低胆固醇以及增强免疫力等保健功能。目前,市面上还不存在利用益生菌发酵胡柚汁饮料的制备方法的相关研究报道。
发明内容
本发明的目的是提供一种组织顺滑、色泽良好、风味优良、口感圆润、营养丰富并改善肠道菌群的益生菌发酵胡柚汁的制备方法。
为实现发明目的,其技术方案是:一种乳酸菌发酵胡柚汁饮料的制备方法,先将胡柚处理成胡柚汁,加入适量的白砂糖,稳定剂并灭菌;再将活化好的益生菌接种在胡柚汁并经发酵后得到益生菌胡柚汁发酵饮料,益生菌发酵胡柚汁的加工方法,具体包括以下步骤:
(1)胡柚的预处理:挑选新鲜无虫害的胡柚并清洗表面杂质,在80-90℃的水中煮10-15min,目的是灭菌灭酶以及护色,再将煮过的胡柚去皮,去囊衣,去籽,得胡柚果肉,加水榨汁,然后过滤获得胡柚汁;
(2)发酵混合原料液的制取:依次向步骤(1)中得到的胡柚汁中加入6wt%-10wt%的白砂糖,0.1wt%-0.3wt%的稳定剂,搅拌均匀获得发酵混合原料液;
(3)灭菌:将步骤(2)中得到的发酵混合原料液在85-95℃条件下进行高温灭菌,灭菌时间10-20min,然后冷却至42-45℃,得到发酵基质;
(4)接种:将乳酸菌发酵菌剂按比例接种在步骤(3)所制得的发酵基质中,接种量为2%-5%,接种在无菌条件下进行;
(5)发酵:将步骤(4)接种好的胡柚汁发酵基质恒温发酵,发酵时间为24-48h,发酵温度为30-37℃;
(6)后熟:将步骤(5)得到的发酵好的产品与4-8℃冰箱中静置10-12h进行后熟,这样有利于香味的形成;
(7)包装及保存:将步骤(6)得到的发酵液进行检验,合格后无菌灌装,封口,得到益生菌胡柚汁发酵饮料。
本发明所有过程都为无菌操作过程。
步骤(1)所述的过滤共进行两次,第一次将榨汁后的原汁通过100目筛,第二次将第一次过滤的果汁通过200目筛过滤。
步骤(1)所述的胡柚果肉与水的质量比为(2-1)∶1其中的一种。
步骤(2)所述的稳定剂为果胶、羧甲基纤维素(CMC)、黄原胶中的一种或两种。
步骤(4)所用的发酵菌剂为植物乳杆菌(Lactobacillus plantarum)和发酵乳杆菌(Latobaillus fermentum)制备而成,植物乳杆菌与发酵乳杆菌的比例为1∶1。
步骤(5)所述的发酵为厌氧发酵。
与现有技术相比,本发明的优点在于:
(1)本方法发酵基质为纯胡柚汁,胡柚风味十足,pH值在3.3-3.8之间,酸甜适中,色泽饱满,不需要添加任何食用香精与色素进行修饰,既保留了胡柚汁的色泽、风味和口感,天然纯正又增加了食品安全性;
(2)本产品属于活菌型饮料,最终活菌数达到108cfu/mL以上,为饮用者提供大量外源性益生菌,并为人体中补充白砂糖、乳酸等,为益生菌在人体中的生长提供了适宜的条件,活性乳酸菌在肠道中抑制腐败菌生长,促进食物消化吸收,产生的有机酸更可使肠道的渗透压增加,缓解便秘,长期饮用具有调节人体肠道菌群平衡、降低胆固醇、提高人体免疫力等功能。本产品中所用的植物乳杆菌在繁殖过程中能产出乳酸杆菌素,作为一种生物型防腐剂,能够使产品货架期提高。本产品不仅保留了胡柚的营养成分,又有人体所需的益生菌和益生菌发酵的代谢产物,营养价值高,保健作用显著;
(3)胡柚来源丰富、成本低、制备方法简单、操作方便,为胡柚的深加工提供了新的渠道,延伸了胡柚的产品形式,具有很高的商品价值和广泛的社会效益。
综上所述,本发明一种乳酸菌发酵胡柚汁饮料的制备方法,其胡柚制汁后通过乳酸菌发酵后产生多种有机酸及其它功能性代谢产物,使营养价值大大提高;不仅其营养价值提高,并赋予食品柔和的酸味和香气;而且通过乳酸菌发酵后能有效地延长食品尤其是生鲜食品的货架期及保质期。该方法所得产品的技术指标(以100g计):总糖为1.2g/100g,总酸含量为1.02%(以乳酸计),蛋白质含量9.3mg/100g,可溶性固形物为11%。微生物指标为菌落总数1.6*108cfu/mL,大肠菌群≤3个/mL,致病菌不得检出。因此,最后得到的产品为一种既能提供果蔬所含的丰富维生素和微量元素,还结合了益生菌的功能性,是一种具有广阔发展空间的果蔬汁发酵饮料产品。
附图说明
图1为本发明的工艺流程图。
具体实施方式
以下结合附图实施例对本发明进一步详细说明,但不限于此。
实施例1
一种乳酸菌发酵胡柚汁饮料的制备方法,如图1所示,具体步骤如下:
(1)胡柚的预处理:挑选新鲜无虫害的胡柚并清洗表面杂质,在85℃的水中煮12min,再将煮过的胡柚去皮,去囊衣,去籽,得胡柚果肉,以料液质量比为1.5∶1加水榨汁,然后将将榨汁后的原汁通过100目筛,取滤液通过200目筛获得胡柚汁;
(2)发酵混合原料液的制取:依次向步骤(1)中得到的胡柚汁中加入8wt%的白砂糖,0.2wt%的稳定剂,搅拌均匀获得发酵混合原料液;其中稳定剂为果胶、羧甲基纤维素和黄原胶中的一种或两种;
(3)灭菌:将步骤(2)中能中得到的发酵混合原料液在90℃条件下进行高温灭菌,灭菌时间15min,然后冷却至43℃,得到发酵基质;
(4)接种:将乳酸菌发酵菌剂按比例接种在步骤(3)所制得的发酵基质中,接种量为3.5wt%;其中乳酸菌发酵菌剂为植物乳杆菌(Lactobacillus plantarum)和发酵乳杆菌(Latobaillus fermentum)按体积比或重量比1∶1制备而成;
(5)发酵:将步骤(4)接种好的胡柚汁发酵基质恒温厌氧发酵,发酵时间为36h,发酵温度为34℃;
(6)后熟:将步骤(5)得到的发酵好的产品于6℃冰箱中静置11h进行后熟得到发酵液;
(7)包装及保存:将步骤(6)得到发酵液的进行检验,合格后无菌灌装,封口,得到益生菌胡柚汁发酵饮料。
由此制得的产品质量指标为(以100g计):总糖为1.0g/100g,总酸含量为0.98%(以乳酸计),蛋白质含量8.6mg/100g,可溶性固形物为13%。微生物指标为菌落总数1.2*108cfu/mL,大肠菌群≤3个/mL,致病菌不得检出。
实施例2
同上述实施例1,其区别在于:
步骤(1)胡柚的预处理中在80℃的水中煮15min,再将煮过的胡柚去皮,去囊衣,去籽,得胡柚果肉,以料液质量比为1∶1加水榨汁;
步骤(2)发酵混合原料液的制取中:向胡柚汁中加入6wt%的白砂糖,0.1wt%的稳定剂;其中稳定剂为果胶、羧甲基纤维素和黄原胶中的一种或两种;
步骤(3)灭菌中:在85℃条件下进行高温灭菌20min,然后冷却至42℃;
步骤(4)接种中:乳酸菌发酵菌剂接种量为2wt%;
步骤(5)发酵中:发酵时间为48h,发酵温度为30℃;
步骤(6)后熟中:于4℃冰箱中静置12h。
实施例3
同上述实施例1,其区别在于:
步骤(1)胡柚的预处理中在90℃的水中煮10min,再将煮过的胡柚去皮,去囊衣,去籽,得胡柚果肉,以料液质量比为2∶1加水榨汁;
步骤(2)发酵混合原料液的制取中:向胡柚汁中加入10wt%的白砂糖,0.3wt%的稳定剂;其中稳定剂为果胶、羧甲基纤维素和黄原胶中的一种或两种;
步骤(3)灭菌中:在95℃条件下进行高温灭菌10min,然后冷却至45℃;
步骤(4)接种中:乳酸菌发酵菌剂接种量为5wt%;
步骤(5)发酵中:发酵时间为24h,发酵温度为37℃;
步骤(6)后熟中:于8℃冰箱中静置10h。
上述实施例是对本发明做出的详细说明,但本发明的保护范围不仅限于上述实施例,而以权利要求书的内容为准。
Claims (6)
1.一种乳酸菌发酵胡柚汁饮料的制备方法,其特征在包括以下步骤:
(1)胡柚的预处理:挑选新鲜无虫害的胡柚并清洗表面杂质,在80-90℃的水中煮10-15min,再将煮过的胡柚去皮,去囊衣,去籽,得胡柚果肉,加水榨汁,然后过滤获得胡柚汁;
(2)发酵混合原料液的制取:依次向步骤(1)中得到的胡柚汁中加入6wt%-10wt%的白砂糖,0.1wt%-0.3wt%的稳定剂,搅拌均匀获得发酵混合原料液;
(3)灭菌:将步骤(2)中得到的发酵混合原料液在85-95℃条件下进行高温灭菌,灭菌时间10-20min,然后冷却至42-45℃,得到发酵基质;
(4)接种:将乳酸菌发酵菌剂按比例接种在步骤(3)所制得的发酵基质中,接种量为2wt%-5wt%;
(5)发酵:将步骤(4)接种好的胡柚汁发酵基质恒温发酵,发酵时间为24-48h,发酵温度为30-37℃;
(6)后熟:将步骤(5)得到的发酵好的产品于4-8℃冰箱中静置10-12h进行后熟得到发酵液;
(7)包装及保存:将步骤(6)得到发酵液的进行检验,合格后无菌灌装,封口,得到益生菌胡柚汁发酵饮料。
2.根据权利要求1所述的一种乳酸菌发酵胡柚汁饮料的制备方法,其特征在于:步骤(1)所述的过滤共进行两次,第一次将榨汁后的原汁通过100目筛,第二次将第一次过滤的果汁通过200目筛过滤获得胡柚汁。
3.根据权利要求1所述的一种乳酸菌发酵胡柚汁饮料的制备方法,其特征在于:步骤(1)所述的胡柚果肉与水的质量比为(2-1)∶1其中的一种。
4.根据权利要求1所述的一种乳酸菌发酵胡柚汁饮料的制备方法,其特征在于:步骤(2)所述的稳定剂为果胶、羧甲基纤维素和黄原胶中的一种或两种。
5.根据权利要求1所述的一种乳酸菌发酵胡柚汁饮料的制备方法,其特征在于:步骤(4)所用的发酵菌剂为植物乳杆菌(Lactobacillus plantarum)和发酵乳杆菌(Latobaillus fermentum)按体积比或重量比1∶1制备而成。
6.根据权利要求1所述的一种乳酸菌发酵胡柚汁饮料的制备方法,其特征在于:步骤(5)所述的发酵为厌氧发酵。
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