CN106387061A - 一种无花果发酵乳及其制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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Abstract
本发明属于发酵食品加工技术领域,具体涉及一种无花果发酵乳及其制作方法。一种无花果发酵乳,该发酵乳以按重量份数计的无花果、牛乳为发酵原料,发酵时接种乳酪短杆菌、鼠李糖乳杆菌、地衣芽孢杆菌、红茶菌发酵,发酵结束后加入五味子醇甲、菊糖、柠檬烯,用均质机进行剪切均质乳化,装罐、巴氏杀菌后得到。得到的无花果发酵乳对酒精性肝损伤有明显保护和修复作用,在常温下保质期可达5个月。
Description
技术领域
本发明属于发酵食品加工技术领域,具体涉及一种无花果发酵乳及其制作方法。
背景技术
无花果中含有大量葡萄糖和果糖,含糖量高达20%,同时还含有蛋白质、各种维生素,无花果中还含有30多种脂类物质,且大部份为中性脂和糖脂,所含脂肪酸中68%为不饱和脂肪酸以及少量人体必需的亚油酸,果实除食用外,还可健胃清肠,消肿解毒,无花果的果实极为鲜嫩,不易保存和运输,目前普遍用以晒制果干,运销外地。
发酵乳系指牛乳等动物乳经乳酸菌发酵工艺而制成的一大类乳制品,发酵乳制品营养全面,风味独特,比牛乳更易被人体吸收利用,目前市场上存在的水果类发酵乳多在动物乳发酵成熟后添加于其中,不参与发酵过程,不具有实质发酵意义。
发明内容
本发明的目的在于提供一种无花果发酵乳及其制作方法。
本发明采用的技术方案为,一种无花果发酵乳,该发酵乳以按重量份数计的无花果10份、牛乳80-100份、五味子醇甲0.0012-0.0015份、菊糖2-3份、柠檬烯0.002-0.0025份为原料制作,具体步骤为,
将无花果清洗后,破碎成浆糊状,与牛乳混合;
向混合液中接种108 CFU/mL 乳酪短杆菌,接种量为 0.3/100(V/V)、106CFU/mL鼠李糖乳杆菌,接种量为 0.5/100(V/V)、
103CFU/mL地衣芽孢杆菌,接种量为 0.2/100(V/V)、
108 CFU/mL红茶菌,接种量为 1/100(V/V);
在 37℃的条件下保温发酵32-36小时,加入五味子醇甲、菊糖、柠檬烯,用均质机进行剪切均质乳化,装罐、巴氏杀菌后得到。
本发明无花果发酵乳通过添加五味子醇甲、菊糖、柠檬烯并经经巴氏杀菌后,对水果致腐真菌青霉菌、菌曲霉菌、菌黑曲霉菌、黄曲霉菌、毛霉菌有显著抑制作用,得到的无花果发酵乳在常温下保质期可达5个月, 无花果与牛乳混合经接种乳酪短杆菌、鼠李糖乳杆菌、地衣芽孢杆菌、红茶菌混合发酵后,得到的无花果发酵乳对酒精性肝损伤有明显保护和修复作用。
具体实施方式
以下结合具体实施方式对本发明进行说明:
实施例1、一种无花果发酵乳,该发酵乳以按重量份数计的无花果10份、牛乳80份、五味子醇甲0.0012份、菊糖2份、柠檬烯0.002份为原料制作,具体步骤为,
将无花果清洗后,破碎成浆糊状,与牛乳混合;
向混合液中接种108 CFU/mL 乳酪短杆菌,接种量为 0.3/100(V/V)、106CFU/mL鼠李糖乳杆菌,接种量为 0.5/100(V/V)、
103CFU/mL地衣芽孢杆菌,接种量为 0.2/100(V/V)、
108 CFU/mL红茶菌,接种量为 1/100(V/V);
在 37℃的条件下保温发酵32-36小时,加入五味子醇甲、菊糖、柠檬烯,用均质机进行剪切均质乳化,装罐、巴氏杀菌后得到。
实施例2、
一种无花果发酵乳,该发酵乳以按重量份数计的无花果10份、牛乳90份、五味子醇甲0.0013份、菊糖2.5份、柠檬烯0.0023份为原料制作,具体步骤为,
将无花果清洗后,破碎成浆糊状,与牛乳混合;
向混合液中接种108 CFU/mL 乳酪短杆菌,接种量为 0.3/100(V/V)、106CFU/mL鼠李糖乳杆菌,接种量为 0.5/100(V/V)、
103CFU/mL地衣芽孢杆菌,接种量为 0.2/100(V/V)、
108 CFU/mL红茶菌,接种量为 1/100(V/V);
在 37℃的条件下保温发酵32-36小时,加入五味子醇甲、菊糖、柠檬烯,用均质机进行剪切均质乳化,装罐、巴氏杀菌后得到。
实施例3、
一种无花果发酵乳,该发酵乳以按重量份数计的无花果10份、牛乳100份、五味子醇甲0.0015份、菊糖3份、柠檬烯0.0025份为原料制作,具体步骤为,
将无花果清洗后,破碎成浆糊状,与牛乳混合;
向混合液中接种108 CFU/mL 乳酪短杆菌,接种量为 0.3/100(V/V)、106CFU/mL鼠李糖乳杆菌,接种量为 0.5/100(V/V)、
103CFU/mL地衣芽孢杆菌,接种量为 0.2/100(V/V)、
108 CFU/mL红茶菌,接种量为 1/100(V/V);
在 37℃的条件下保温发酵32-36小时,加入五味子醇甲、菊糖、柠檬烯,用均质机进行剪切均质乳化,装罐、巴氏杀菌后得到。
实验动物:雄性健康小鼠30只,体重(50±5)g,小鼠取自蚌埠医学院动物房。随机分成3组,每组10只,设无花果发酵乳组和1个正常对照组、1个乙醇模型对照组;
除正常对照组(以等体积的蒸馏水灌胃)外,无花果发酵乳组、乙醇模型对照组均按7mL白酒/kg/次灌胃给予56度白酒,2次/d,连续14d造模结束;
自造模第1天起,无花果发酵乳组每日灌胃给无花果发酵乳10ml/只,正常对照组和模型对照组灌服等体积的蒸馏水。
最后1次灌胃6h后,各组小鼠眼球采血,分离血清,检测GPT活性和TG含量;处死小鼠,立即称取0.2g新鲜肝脏放入置有冰冷的匀浆介质(pH7.5,0.25mol/L蔗糖,0.005mol/LTris-HCl,0.001mol/LEDTA)的玻璃匀浆器中,在冰浴中制成100g/L匀浆,2000r/min离心10min,取上清液,为肝匀浆,测定GSH、MDA的含量;剩余肝脏标本骤冷,经恒冷箱切片,用硝基四氮蓝法显示SDH,PAS法显示糖原。
各组实验动物肝组织MDA、GSH、血清含量如下表1:
组别 | GPT/(U/L) | TG/(mmol/L) | GSH/(μmol/g) | MDA(nmol/L) |
正常组 | 70.33-70.36 | 1.35-1.44 | 18.85-18.93 | 220.8-221.0 |
乙醇模型组 | 75.86-75.92 | 4.01-4.48 | 13.22-13.27 | 405.7-405.9 |
无花果发酵乳组 | 70.51-70.64 | 1.38-1.47 | 18.69-18.71 | 223.6-224.4 |
各组实验动物各组肝组织化学观察:
酶组织化学按反应颜色的深浅不同,分别对照观察:分为弱阳性(±)、阳性(+)、中等阳性(++)、强阳性(+++)、最强阳性(++++)4个等级,结果见表2。
各组小鼠肝脏SOD活性、糖原含量变化如下表2:
组别 | SDH | 糖原 |
正常组 | +++ | +++ |
乙醇模型组 | ± | ± |
无花果发酵乳组 | +++ | +++ |
Claims (2)
1.一种无花果发酵乳,其特征在于,该发酵乳以按重量份数计的无花果10份、牛乳80-100份、五味子醇甲0.0012-0.0015份、菊糖2-3份、柠檬烯0.002-0.0025份为原料制作得到。
2.一种无花果发酵乳的制作方法,其特征在于,将无花果清洗后,破碎成浆糊状,与牛乳混合,向混合液中接种108 CFU/mL 乳酪短杆菌,接种量为 0.3/100(V/V);106CFU/mL鼠李糖乳杆菌,接种量为 0.5/100(V/V);103CFU/mL地衣芽孢杆菌,接种量为 0.2/100(V/V);108CFU/mL红茶菌,接种量为 1/100(V/V); 在 37℃的条件下保温发酵32-36小时,加入五味子醇甲、菊糖、柠檬烯,用均质机进行剪切均质乳化,装罐、巴氏杀菌后得到。
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