CN106721777A - 果蔬发酵液及其制备方法 - Google Patents
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Abstract
本发明公开了一种果蔬发酵液,包括以下重量份的原料制备而成:芥菜10‑30份、白菜10‑30份、芹菜10‑30份、白萝卜10‑20份、胡萝卜10‑15份、洋葱10‑15份、猴头菇1‑5份、银耳1‑5份、黑木耳1‑5份、蜂蜜1‑5份、寡糖1‑5份、食盐1‑5份、干酵母0.02‑0.08份。本发明还提供了一种果蔬发酵液的制备方法。本果蔬发酵液结合果蔬原料自身及配伍的特性,基本上保持了果蔬中的各种维生素和矿物质的原有含量,可作为日常膳食中微量营养素摄入的有益补充,调节机体代谢;同时,本发明发酵液为纯天然发酵制作而成,发酵速度快,制作成本低,安全高效,为果蔬原料的深加工提供了广阔的前景。
Description
技术领域
本发明属于食用品技术领域,具体涉及一种果蔬发酵液及其制备方法。
背景技术
对果蔬进行微生物发酵的过程能够促进果蔬原料中碳水化合物、蛋白质、脂类等物质的代谢反应,大量产生和积累初级及次级代谢产物,生成有机酸、低聚糖、糖醇、酶类、低聚肽、多酚等多种有益成分;这些有益成分可以促进肠道有益菌的增殖,抑制有害菌的繁殖及腐败物质形成,起到调节肠道菌群平衡、增强免疫、促进睡眠、延缓衰老等作用,对人体有多种有益功效。目前所采用的微生物发酵剂主要为单一乳酸菌菌种或复合乳酸菌菌种,因此,结合果蔬原料自身及配伍的特性,开发不同特点的纯天然的果蔬发酵液,不仅为消费者提供更多的选择,也为果蔬原料的深加工提供了广阔前景。
发明内容
本发明的目的是提供一种果蔬发酵液及其制备方法,本制作方法简单,各原料合理组合,制作出来的发酵液发酵速度快、纯天然、安全无毒。
一种果蔬发酵液,包括以下重量份的原料制备而成:芥菜10-30份、白菜10-30份、芹菜10-30份、白萝卜10-20份、胡萝卜10-15份、洋葱10-15份、猴头菇1-5份、银耳1-5份、黑木耳1-5份、蜂蜜1-5份、寡糖1-5份、食盐1-5份、干酵母0.02-0.08份。
进一步地,所述的果蔬发酵液,包括以下重量份的原料制备而成:芥菜25份、白菜25份、芹菜20份、白萝卜15份、胡萝卜13份、洋葱13份、猴头菇3份、银耳3份、黑木耳3份、蜂蜜4份、寡糖3份、食盐4份、干酵母0.06份。
进一步地,所述寡糖为甘露寡糖、果寡糖或纤维寡糖。
本发明还提供了所述的果蔬发酵液的制备方法,由以下步骤组成:
(1)按比例称取各果蔬原料,清洗干净后,切块,与水混合榨汁,然后离心得到蔬菜汁清液;
(2)在步骤(1)的蔬菜汁清液中加入水熬制使之熟化;再将熟化的果蔬与蜂蜜、寡糖、食盐及干酵母用水配制,调节pH,然后密封发酵5-10天;
(3)将步骤(2)所得发酵液减压过滤,灭菌、包装,即得所述果蔬发酵液。
进一步地,在步骤(2),所述pH调节为6.5-7.2。
进一步地,在步骤(2),所述发酵的温度为32-35℃,相对湿度为85-90%。
本发明具有的有益效果为:
(1)本果蔬发酵液结合果蔬原料自身及配伍的特性,基本上保持了果蔬中的各种维生素和矿物质(如维生素C、维生素B族、钙、铁、锌和铜等)的原有含量,可作为日常膳食中微量营养素摄入的有益补充,调节机体代谢,维持正常生理功能。
(2)本发明发酵液为纯天然发酵制作而成,发酵速度快,制作成本低,安全高效,为果蔬原料的深加工提供了广阔的前景。
具体实施方式
下面通过具体实施例进一步说明本发明,以使本发明的优点和特征更易于被理解,应该理解的是,本发明的实施例仅仅是用于本发明,而不是对本发明的限制。
实施例1
一种果蔬发酵液,包括以下重量份的原料制备而成:芥菜10份、白菜30份、芹菜10份、白萝卜20份、胡萝卜10份、洋葱15份、猴头菇1份、银耳5份、黑木耳1份、蜂蜜5份、甘露寡糖1份、食盐5份、干酵母0.02份。
应用上述原料配比制备一种果蔬发酵液,由以下步骤组成:
(1)按比例称取各果蔬原料,清洗干净后,切块,与水混合榨汁,然后离心得到蔬菜汁清液;
(2)在步骤(1)的蔬菜汁清液中加入水熬制使之熟化;再将熟化的果蔬与蜂蜜、甘露寡糖、食盐及干酵母用水配制,调节pH为6.5,然后密封发酵5天;发酵的温度为32℃,相对湿度为90%;
(3)将步骤(2)所得发酵液减压过滤,灭菌、包装,即得所述果蔬发酵液。
实施例2
一种果蔬发酵液,包括以下重量份的原料制备而成:芥菜30份、白菜10份、芹菜30份、白萝卜10份、胡萝卜15份、洋葱10份、猴头菇5份、银耳1份、黑木耳5份、蜂蜜1份、果寡糖5份、食盐1份、干酵母0.08份。
应用上述原料配比制备一种果蔬发酵液,由以下步骤组成:
(1)按比例称取各果蔬原料,清洗干净后,切块,与水混合榨汁,然后离心得到蔬菜汁清液;
(2)在步骤(1)的蔬菜汁清液中加入水熬制使之熟化;再将熟化的果蔬与蜂蜜、果寡糖、食盐及干酵母用水配制,调节pH为7.2,然后密封发酵10天;发酵的温度为35℃,相对湿度为85%;
(3)将步骤(2)所得发酵液减压过滤,灭菌、包装,即得所述果蔬发酵液。
实施例3
一种果蔬发酵液,包括以下重量份的原料制备而成:芥菜20份、白菜20份、芹菜20份、白萝卜13份、胡萝卜12份、洋葱10份、猴头菇3份、银耳3份、黑木耳3份、蜂蜜2份、果寡糖2份、食盐2份、干酵母0.06份。
应用上述原料配比制备一种果蔬发酵液,由以下步骤组成:
(1)按比例称取各果蔬原料,清洗干净后,切块,与水混合榨汁,然后离心得到蔬菜汁清液;
(2)在步骤(1)的蔬菜汁清液中加入水熬制使之熟化;再将熟化的果蔬与蜂蜜、果寡糖、食盐及干酵母用水配制,调节pH为7.2,然后密封发酵10天;发酵的温度为35℃,相对湿度为85%;
(3)将步骤(2)所得发酵液减压过滤,灭菌、包装,即得所述果蔬发酵液。
实施例4
一种果蔬发酵液,包括以下重量份的原料制备而成:芥菜25份、白菜25份、芹菜20份、白萝卜15份、胡萝卜13份、洋葱13份、猴头菇3份、银耳3份、黑木耳3份、蜂蜜4份、纤维寡糖3份、食盐4份、干酵母0.06份。
应用上述原料配比制备一种果蔬发酵液,由以下步骤组成:
(1)按比例称取各果蔬原料,清洗干净后,切块,与水混合榨汁,然后离心得到蔬菜汁清液;
(2)在步骤(1)的蔬菜汁清液中加入水熬制使之熟化;再将熟化的果蔬与蜂蜜、纤维寡糖、食盐及干酵母用水配制,调节pH为7.0,然后密封发酵8天;发酵的温度为32℃,相对湿度为85%;
(3)将步骤(2)所得发酵液减压过滤,灭菌、包装,即得所述果蔬发酵液。
本发明并不局限于前述的具体实施方式。本发明扩展到任何在本说明书中披露的新特征或任何新的组合,以及披露的任一新的方法或过程的步骤或任何新的组合。
Claims (6)
1.一种果蔬发酵液,其特征在于:包括以下重量份的原料制备而成:芥菜10-30份、白菜10-30份、芹菜10-30份、白萝卜10-20份、胡萝卜10-15份、洋葱10-15份、猴头菇1-5份、银耳1-5份、黑木耳1-5份、蜂蜜1-5份、寡糖1-5份、食盐1-5份、干酵母0.02-0.08份。
2.根据权利要求1所述的果蔬发酵液,其特征在于:包括以下重量份的原料制备而成:芥菜25份、白菜25份、芹菜20份、白萝卜15份、胡萝卜13份、洋葱13份、猴头菇3份、银耳3份、黑木耳3份、蜂蜜4份、寡糖3份、食盐4份、干酵母0.06份。
3.根据权利要求1所述的果蔬发酵液,其特征在于:所述寡糖为甘露寡糖、果寡糖或纤维寡糖。
4.根据权利要求1至3任一项所述的果蔬发酵液的制备方法,其特征在于:由以下步骤组成:
(1)按比例称取各果蔬原料,清洗干净后,切块,与水混合榨汁,然后离心得到蔬菜汁清液;
(2)在步骤(1)的蔬菜汁清液中加入水熬制使之熟化;再将熟化的果蔬与蜂蜜、寡糖、食盐及干酵母用水配制,调节pH,然后密封发酵5-10天;
(3)将步骤(2)所得发酵液减压过滤,灭菌、包装,即得所述果蔬发酵液。
5.根据权利要求4所述的果蔬发酵液的制备方法,其特征在于:在步骤(2),所述pH调节为6.5-7.2。
6.根据权利要求4所述的果蔬发酵液的制备方法,其特征在于:在步骤(2),所述发酵的温度为32-35℃,相对湿度为85-90%。
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CN107259271A (zh) * | 2017-07-14 | 2017-10-20 | 福建农林大学 | 一种果蔬综合开发利用的方法 |
CN109007504A (zh) * | 2018-08-15 | 2018-12-18 | 陕西省生物农业研究所 | 一种低卡路里的发酵果蔬汁及其制备方法 |
CN110731439A (zh) * | 2019-12-02 | 2020-01-31 | 湖北淳德生物科技有限公司 | 果蔬谷发酵饮品及其制备方法 |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107259271A (zh) * | 2017-07-14 | 2017-10-20 | 福建农林大学 | 一种果蔬综合开发利用的方法 |
CN107259271B (zh) * | 2017-07-14 | 2021-01-01 | 福建农林大学 | 一种果蔬综合开发利用的方法 |
CN109007504A (zh) * | 2018-08-15 | 2018-12-18 | 陕西省生物农业研究所 | 一种低卡路里的发酵果蔬汁及其制备方法 |
CN110731439A (zh) * | 2019-12-02 | 2020-01-31 | 湖北淳德生物科技有限公司 | 果蔬谷发酵饮品及其制备方法 |
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