CN106376804A - 一种天然酵素的制备方法 - Google Patents
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Abstract
本发明公开了一种天然酵素的制备方法,该制备方法包括制备银杏汤液,发酵制备发酵液,调配制备天然银杏酵素等步骤。本发明的银杏酵素的制备方法,制备得到的酵素克服了银杏的过重的青草味,并通过发酵,产生天然的话梅味,口感丰富,无需添加香精,原料来源天然,未添加人工合成成分,得到的银杏酵素天然健康,含有银杏丰富的营养元素,同时通过益生菌发酵产生丰富的益生元成分,使制备得到的银杏酵素对改善胃肠道功能得到显著提升;本发明制备得到的酵素澄清透明,无明显的涩味,常温储存过程2年未出现浑浊沉淀现象,产品稳定。
Description
技术领域
本发明属于食品加工领域,特别涉及一种银杏酵素的制备方法。
背景技术
银杏,又称白果,其叶含有黄酮类、萜内酯、聚戊烯醇和多糖类等多种生物活性成分,具有降低血清胆固醇,增加冠状动脉流量,改善脑循环,松弛支气管和抑菌等作用。我国是银杏的故乡,产量占世界总量的70%以上,但目前对银杏制品研究不够深入,加上加工技术落后,导致我国银杏产业过分依赖国际市场,多数银杏企业将银杏作为生产原料销往国外。银杏叶在香气有较重的青草味,口味上较涩,常规传统食品技工技术难以将其加工成特色美味的天然食品,需要添加多种添加剂进行口味掩盖。
发明内容
为解决上述问题,本发明的目的在于提供一种天然银杏酵素的制备方法,以银杏叶为原料,通过天然发酵,制备天然银杏酵素。
为达到上述目的,本发明所涉及的一种银杏酵素,其特征在于,包括以下步骤:
(1)制备银杏汤液:银杏和茶叶粉碎至60-100目备用,将水加热至50-70℃,加入粉碎的银杏和茶叶,保温20-60min,用300目滤布过滤得银杏汤液,其中银杏粉:茶叶:水的质量比为1-5:0.2-1:100;
(2)制备话梅味发酵液:步骤(1)得到的银杏汤液中加入2-10wt%的糖,接入酵母菌,于30℃条件下密闭静置发酵24-72h,降温至4℃冷藏12h,然后经离心、陶瓷膜过滤、杀菌后得话梅味发酵液;
(3)制备银杏酵素:取步骤(2)得到的茶发酵液20-80份、加入蜂蜜1-2份、加入适量的天然糖度调节物、然后加水定容至100份,杀菌无菌灌装得银杏酵素,其中天然糖度调节物的添加量以控制酵素中可溶性固形物含量为6-10%为准。
其中,所述的茶叶为绿茶或白茶;
所述的糖为白砂糖、乳糖、木糖、果葡糖浆、果糖或麦芽糖;
所述的酵母菌为伊萨酵母、马克思克鲁维酵母、乳酸克鲁维酵母或杰丁毕赤酵母。
所述的天然糖度调节物为浓缩甘蔗汁、浓缩苹果汁或浓缩麦芽汁。
本发明的银杏酵素具有以下优势:
A: 本发明的银杏酵素的制备方法,制备得到的酵素克服了银杏的过重的青草味,并通过发酵,产生天然的话梅味,口感丰富,无需添加香精,原料来源天然,未添加人工合成成分,得到的银杏酵素天然健康;
B:本发明采用益生菌发酵得到的天然银杏酵素,含有银杏丰富的营养元素,改善心血管及周围血管循环功能,对心肌缺血有改善作用,具有促进记忆力、改善脑功能、降低血黏度、清除自由基等功效,同时通过益生菌发酵产生丰富的益生元成分,使制备得到的银杏酵素对改善心血管及周围血管循环功能得到显著提升;
C:本发明的制备方法中,通过发酵,以及将发酵液低温冷藏12h后再结合离心、陶瓷膜过滤等处理工艺,是制备得到的发酵液澄清透明,并且使产品无明显的涩味,常温储存过程2年未出现浑浊沉淀现象,产品稳定。
具体实施方式
以下结合具体实例对本发明的技术方案做进一步的说明。
实施例1:
(1)制备银杏汤液:银杏碎至60目备用,将水加热至50℃,加入粉碎的银杏,保温60min,用300目滤布过滤得银杏汤液,其中银杏叶:水的质量比为1:100;
(2)制备话梅味发酵液:步骤(1)得到的银杏汤液中加入10wt%的糖,接入马克斯克鲁维酵母,于30℃条件下密闭静置发酵72h,降温至4℃冷藏12h,然后经离心、陶瓷膜过滤、杀菌后得话梅味发酵液;
(3)制备银杏酵素:取步骤(2)得到的发酵液80份、加入蜂蜜2份、加入浓缩甘蔗汁、然后加水定容至100份,杀菌无菌灌装得银杏酵素,其中浓缩甘蔗汁的添加量以控制酵素中可溶性固形物含量为10%为准。
实施例2:
(1)制备银杏汤液:银杏碎至100目备用,将水加热至70℃,加入粉碎的银杏,保温20min,用300目滤布过滤得银杏汤液,其中银杏粉:水的质量比为5:100;
(2)制备话梅味发酵液:步骤(1)得到的银杏汤液中加入2wt%的糖,接入杰丁毕赤酵母,于30℃条件下密闭静置发酵24h,降温至4℃冷藏12h,然后经离心、陶瓷膜过滤、杀菌后得话梅味发酵液;
(3)制备银杏酵素:取步骤(2)得到的发酵液20份、加入蜂蜜1份、加入浓缩苹果汁、然后加水定容至100份,杀菌无菌灌装得银杏酵素,其中浓缩苹果汁的添加量以控制酵素中可溶性固形物含量为6%为准。
实施例3:
(1)制备银杏汤液:银杏碎至80目备用,将水加热至60℃,加入粉碎的银杏,保温40min,用300目滤布过滤得银杏汤液,其中银杏粉:水的质量比为2.5:100;
(2)制备话梅味发酵液:步骤(1)得到的银杏汤液中加入8wt%的糖,接入伊萨酵母,于30℃条件下密闭静置发酵48h,降温至4℃冷藏12h,然后经离心、陶瓷膜过滤、杀菌后得话梅味发酵液;
(3)制备银杏酵素:取步骤(2)得到的发酵液60份、加入蜂蜜1.5份、加入浓缩麦芽汁、然后加水定容至100份,杀菌无菌灌装得银杏酵素,其中浓缩麦芽汁的添加量以控制酵素中可溶性固形物含量为6-10%为准。
Claims (4)
1.一种天然酵素的制备方法,其特征在于,包括以下步骤:
(1)制备银杏汤液:取干燥的银杏叶粉碎至60-100目备用,将水加热至50-70℃,加入粉碎的银杏叶,保温20-60min,用300目滤布过滤得银杏汤液,其中银杏叶:水的质量比为1-5:100;
(2)制备话梅味发酵液:步骤(1)得到的银杏汤液中加入2-10wt%的糖,0.1-0.5%的,接入酵母菌,于30℃条件下密闭静置发酵24-72h,降温至4℃冷藏12h,然后经离心、陶瓷膜过滤、杀菌后得话梅味发酵液;
(3)制备银杏酵素:取步骤(2)得到的茶发酵液20-80份、加入蜂蜜1-2份、加入适量的天然糖度调节物、然后加水定容至100份,杀菌无菌灌装得银杏酵素,其中天然糖度调节物的添加量以控制酵素中可溶性固形物含量为6-10%为准。
2.根据权利要求1所述的天然酵素的制备方法,其特征在于所述的糖为白砂糖、乳糖、木糖、果葡糖浆、果糖或麦芽糖。
3.根据权利要求1所述的天然酵素的制备方法,其特征在于所述的酵母菌为伊萨酵母、马克思克鲁维酵母、乳酸克鲁维酵母或杰丁毕赤酵母。
4.根据权利要求1所述的天然酵素的制备方法,其特征在于所述的天然糖度调节物为浓缩甘蔗汁、浓缩苹果汁或浓缩麦芽汁。
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