CN107006746A - 一种低热量乳酸菌发酵果蔬汁的制作方法 - Google Patents
一种低热量乳酸菌发酵果蔬汁的制作方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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Abstract
本发明属于食品技术领域,具体涉及一种低热量的乳酸菌发酵果蔬汁的制作方法,本发明以蓝莓汁、番茄汁和胡萝卜汁为发酵基质,用小苏打调节发酵基质的pH为5.0~7.0;然后接种乳酸菌进行发酵,发酵结束后添加小苏打将pH调至3.5~4.0;最后加入甜味剂和增稠剂,搅拌、无菌灌装得低热量的乳酸菌发酵果蔬汁。本发明克服了发酵果蔬汁中菌密度低的问题,本发明发酵液中单位体积活菌数达到108cfu/mL~109cfu/mL,通过发酵过程中乳酸菌的代谢作用而消耗掉果蔬汁中的大量糖分,制备出低热量的乳酸菌发酵果蔬汁。
Description
技术领域
本发明属于食品技术领域,具体涉及一种低热量乳酸菌发酵果蔬汁的制作方法。
背景技术
随着人们经济水平的日益提升,人们对饮食的健康问题越来越关注。在选购饮品的时候不但对口感有较高的要求,更对其健康属性尤其看重。发酵果蔬汁因其健康的特性而越来越受到市场的欢迎。CN105558731A公开了一种基于多菌联合发酵技术的果蔬汁;果蔬在发酵的过程中乳酸菌利用其中的糖分代谢产生乳酸及一些风味物质。能够产生发酵饮料特有的香味;乳酸菌作为“天然防腐剂”能够使发酵果蔬汁不用添加防腐剂而自然保藏;发酵之后产生的酸性环境也利于果蔬汁中普遍存在的维生素A、维生素C、花色苷等重要营养物质的储存;发酵果蔬汁中的乳酸菌也可以起到调节肠道菌群,调节免疫力的效果;果蔬汁经过乳酸菌发酵之后,有效降低了其糖分的含量,从而降低了饮料的热量。
但是果蔬汁在经过乳酸菌发酵后,形成味道呈单一酸味的发酵液,较难为消费者所接受。而添加普通的甜味剂如蔗糖等又会提高其热量。另外一般的发酵果蔬汁活菌含量不高,不能满足国标GB7101-2015的要求。
发明内容
本发明的目的是克服现有技术中果蔬汁味道单一、热量高、活菌含量不高的问题,提供一种低热量的乳酸菌发酵果蔬汁的制作方法。
本发明是通过以下技术方案实现上述目的的,一种低热量的乳酸菌发酵果蔬汁的制作方法,以蓝莓汁、番茄汁和胡萝卜汁为发酵基质,用小苏打调节发酵基质的pH为5.0~7.0;然后接种乳酸菌进行发酵,发酵结束后添加小苏打将pH调至3.5~4.0;最后加入甜味剂和增稠剂加入到发酵液中,搅拌、无菌灌装得低热量的乳酸菌发酵果蔬汁。
优选的,所述的甜味剂为木糖醇、山梨糖醇、乳糖醇、甜菊糖、三氯蔗糖、索马甜、罗汉果糖、甜蜜素、纽甜、赤藓糖醇或麦芽糖醇;
优选的,所述的增稠剂为卡拉胶、黄原胶、果胶、瓜尔豆胶、刺槐豆胶、羧甲基纤维素钠、藻酸丙二醇酯、三聚磷酸钠或海藻酸钠。
优选的,甜味剂中山梨糖醇、麦芽糖醇、赤藓糖醇、乳糖醇或木糖醇时用量为发酵基质重量的0%~20%,不包括0%;甜菊糖、索马甜、罗汉果糖、甜蜜素、三氯蔗糖或纽甜的添加量为发酵基质重量的0%~0.02%,不包括0%;
优选的,所述增稠剂用量为发酵基质重量的0.1%~0.5%;
优选的,所述乳酸菌为嗜酸乳杆菌、植物乳杆菌、德氏乳杆菌、副干酪乳杆菌、肠膜明串珠菌、保加利亚乳杆菌、嗜热链球菌、双歧杆菌和罗伊氏乳杆菌中的一种或者两种及两种以上的组合。
本发明低热量的乳酸菌发酵果蔬汁的制作方法,具体制备步骤为:
a.选择成熟、无腐败的蓝莓、番茄、胡萝卜分别制汁得蓝莓汁、番茄汁和胡萝卜汁,然后将蓝莓汁、番茄汁和胡萝卜汁混合得发酵基质,用可食用小苏打将基质pH调到5.0~7.0后,80℃~95℃水浴灭菌得到待发酵基质;发酵基质中蓝莓汁、番茄汁和胡萝卜汁可以以任意比进行配比,只要含有这三种果蔬汁即可;
b.灭菌后的发酵基质冷却至45℃以下接种乳酸菌进行发酵,发酵温度为36℃,待发酵液中单位体积活菌数达到108cfu/mL~109cfu/mL时终止发酵,然后添加小苏打将pH调至3.5~4.0,再将甜味剂和增稠剂缓慢混入发酵液中,1000r/min搅拌10~15min;
c.无菌灌装得低热量的乳酸菌发酵果蔬汁。
所述选择成熟、无腐败的蓝莓、番茄、胡萝卜制汁具体制作方法为:1)蓝莓汁制汁工序:
a)选择成熟、无腐败的蓝莓清洗、沸水热烫5min;
b)然后加蓝莓等重量的饮用水打浆;
c)打浆后添加果胶酶进行酶解,酶解温度35℃、酶解时间2h,果胶酶添加量为打浆所得料液的0.006%wt;
d)酶解结束后80目网过滤得蓝莓汁;
2)胡萝卜汁制汁工序:
a)选择成熟、无腐败的胡萝卜清洗、切片、沸水热烫5min;
b)然后加胡萝卜2/3重量的饮用水打浆;
c)打浆后添加果胶酶和纤维素酶进行酶解,酶解温度50℃、酶解时间1-2h,果胶酶添加量为打浆所得料液的0.0009%wt,纤维素酶添加量为打浆所得料液的0.001%wt;
d)酶解结束后80目网过滤得胡萝卜汁;
3)番茄汁制汁工序:
a)选择成熟、无腐败的番茄清洗、切片、沸水热烫5min;
b)然后番茄直接打浆;
c)打浆后添加果胶酶进行酶解,酶解温度52℃、酶解时间91.9min,果胶酶添加量为打浆所得料液的0.0108%wt;
d)酶解结束后80目网过滤得番茄汁。
与现有技术相比,本发明具有如下优点:
1)本发明克服了发酵果蔬汁中菌密度低的问题,本发明发酵液中单位体积活菌数达到108cfu/mL~109cfu/mL;
2)本发明通过果蔬搭配进行发酵,并且在发酵前通过调节pH至乳酸菌增殖所适宜的pH=5.0~7.0,可给乳酸菌提供一个营养丰富、条件适宜的发酵环境,从而达到乳酸菌大量增殖的效果,可使果蔬汁发酵液的菌密度接近或超过109cfu/mL,从而可以为消费者补充大量的乳酸菌,调节人体肠道正常菌群;
3)通过发酵过程中乳酸菌的代谢作用而消耗掉果蔬汁中的大量糖分,本发明通过后期调味添加低热量或者无热量的甜味剂,从而使其成为低热量饮料。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明了,下面结合具体实施方式,对本发明进一步详细说明。应该理解,这些描述只是示例性的,而并非要限制本发明的范围。
实施例1
选择成熟、无腐败的蓝莓、番茄、胡萝卜制汁:清洗、切片(蓝莓可不进行切片处理)、沸水热烫5min、打浆(蓝莓加等重量饮用水,胡萝卜加自身重量2/3的饮用水)、酶解、酶解(蓝莓酶解添加果胶酶量0.006%、酶解温度35℃、酶解时间2h;番茄酶解添加果胶酶0.0108%,酶解时间91.9min,酶解温度52℃;胡萝卜酶解添加0.0009%的果胶酶和0.001%的纤维素酶在50℃的条件下作用2h)、双层80目网过滤、按照蓝莓汁:番茄汁:胡萝卜汁=2:1:1的比例调配、用可食用小苏打将基质pH调到5.5~7.0后,95℃水浴灭菌得到待发酵基质。
待基质冷却到至少45℃时接种副干酪乳杆菌5×107cfu/mL,植物乳杆菌2×107cfu/mL,待发酵液中单位体积活菌数达到2×108cfu/mL~5×108cfu/mL时终止发酵,终止菌密度能够达到GB7101-2015所要求的乳酸菌数≥108CFU/mL。然后用小苏打将发酵液pH调节至3.8。然后将甜菊糖和卡拉胶分别按发酵基质重量的0.02%、0.2%加入发酵液中,以1000r/min搅拌12min后进行无菌灌装。
实施例2
选择成熟、无腐败的蓝莓、番茄、胡萝卜制汁:清洗、切片(蓝莓可不进行切片处理)、沸水热烫5min、打浆(蓝莓加等重量饮用水,胡萝卜加自身重量2/3的饮用水)、酶解、酶解(蓝莓酶解添加果胶酶量0.006%、酶解温度35℃、酶解时间2h;番茄酶解添加果胶酶0.0108%,酶解时间91.9min,酶解温度52℃;胡萝卜酶解添加0.0009%的果胶酶和0.001%的纤维素酶在50℃的条件下作用2h)、双层80目网过滤、按照蓝莓汁:番茄汁:胡萝卜汁=1:1:1的比例调配、用可食用小苏打将基质pH调到5.0~6.8后,90℃水浴灭菌得到待发酵基质。
待基质冷却到至少45℃时接种双歧杆菌5×107cfu/mL,植物乳杆菌1×107cfu/mL,待发酵液中单位体积活菌数达到2×108cfu/mL~7×108cfu/mL时终止发酵,终止菌密度能够达到GB7101-2015所要求的乳酸菌数≥108CFU/mL。然后用小苏打将发酵液pH调节至3.7。然后将木糖醇和果胶分别按发酵基质重量的5%、0.15%加入发酵液中,以1000r/min搅拌15min后进行无菌灌装。
实施例3
选择成熟、无腐败的蓝莓、番茄、胡萝卜制汁:清洗、切片(蓝莓可不进行切片处理)、沸水热烫5min、打浆(蓝莓加等重量饮用水,胡萝卜加自身重量2/3的饮用水)、酶解、酶解(蓝莓酶解添加果胶酶量0.006%、酶解温度35℃、酶解时间2h;番茄酶解添加果胶酶0.0108%,酶解时间91.9min,酶解温度52℃;胡萝卜酶解添加0.0009%的果胶酶和0.001%的纤维素酶在50℃的条件下作用2h)、双层80目网过滤、按照蓝莓汁:番茄汁:胡萝卜汁=3:2:1的比例调配、用可食用小苏打将基质pH调到5.5~6.5后,85℃水浴灭菌得到待发酵基质。
待基质冷却到至少45℃时接种德式乳杆菌3×107cfu/mL,嗜热链球菌2×107cfu/mL,保加利亚乳杆菌2×107cfu/mL,待发酵液中单位体积活菌数达到1×108cfu/mL~1×109cfu/mL时终止发酵,终止菌密度能够达到GB7101-2015所要求的乳酸菌数≥108CFU/mL。然后用小苏打将发酵液pH调节至3.9。然后将索马甜和瓜儿豆胶分别按发酵基质重量的0.002%、0.3%加入发酵液中,以1000r/min搅拌12min后进行无菌灌装。
Claims (8)
1.一种低热量乳酸菌发酵果蔬汁的制作方法,其特征在于:制作方法包括以下步骤:以蓝莓汁、番茄汁和胡萝卜汁为发酵基质,用小苏打调节发酵基质的pH为5.0~7.0;然后接种乳酸菌进行发酵,发酵结束后添加小苏打将pH调至3.5~4.0;最后加入甜味剂和增稠剂,搅拌、无菌灌装得低热量的乳酸菌发酵果蔬汁。
2.根据权利要求1所述的制作方法,其特征在于:所述甜味剂为木糖醇、山梨糖醇、乳糖醇、甜菊糖、三氯蔗糖、索马甜、罗汉果糖、甜蜜素、纽甜、赤藓糖醇或麦芽糖醇。
3.根据权利要求1所述的制作方法,其特征在于:所述增稠剂为卡拉胶、黄原胶、果胶、瓜尔豆胶、刺槐豆胶、羧甲基纤维素钠、藻酸丙二醇酯、三聚磷酸钠或海藻酸钠。
4.根据权利要求3所述的制作方法,其特征在于:所述甜味剂为山梨糖醇、麦芽糖醇、赤藓糖醇、乳糖醇或木糖醇时,甜味剂用量为发酵基质重量的0%~20%,不包括0%;所述甜味剂为甜菊糖、索马甜、罗汉果糖、甜蜜素、三氯蔗糖或纽甜时,甜味剂用量为发酵基质重量的0%~0.02%,不包括0%。
5.根据权利要求1所述的制作方法,其特征在于:所述增稠剂用量为发酵基质重量的0.1%~0.5%。
6.根据权利要求1所述的制作方法,其特征在于:所述乳酸菌为嗜酸乳杆菌、植物乳杆菌、德氏乳杆菌、副干酪乳杆菌、肠膜明串珠菌、保加利亚乳杆菌、嗜热链球菌、双歧杆菌和罗伊氏乳杆菌中的一种、两种或两种以上的组合。
7.根据权利要求1所述的制作方法,其特征在于:具体制作方法,包括以下步骤:
a.选择成熟、无腐败的蓝莓、番茄、胡萝卜分别制汁得蓝莓汁、番茄汁和胡萝卜汁,然后将蓝莓汁、番茄汁和胡萝卜汁混合得发酵基质,用可食用小苏打将基质pH调到5.0~7.0后,80℃~95℃水浴灭菌得到待发酵基质;
b.灭菌后的发酵基质冷却至45℃以下接种乳酸菌进行发酵,发酵温度为36℃,待发酵液中单位体积活菌数达到108cfu/mL~109cfu/mL时终止发酵,然后添加小苏打将pH调至3.5~4.0,再将甜味剂和增稠剂缓慢混入发酵液中,1000r/min搅拌10~15min;
c.进行无菌灌装得低热量的乳酸菌发酵果蔬汁。
8.根据权利要求1-7任一项所述的制作方法,其特征在于:所述蓝莓汁、番茄汁、胡萝卜汁的制作方法为:
1)蓝莓汁制汁工序:
a)选择成熟、无腐败的蓝莓清洗、沸水热烫5min;
b)然后加蓝莓等重量的饮用水打浆;
c)打浆后添加果胶酶进行酶解,酶解温度35℃、酶解时间2h,果胶酶添加量为打浆所得料液的0.006%wt;
d)酶解结束后80目网过滤得蓝莓汁;
2)胡萝卜汁制汁工序:
a)选择成熟、无腐败的胡萝卜清洗、切片、沸水热烫5min;
b)然后加胡萝卜2/3重量的饮用水打浆;
c)打浆后添加果胶酶和纤维素酶进行酶解,酶解温度50℃、酶解时间1-2h,果胶酶添加量为打浆所得料液的0.0009%wt,纤维素酶添加量为打浆所得料液的0.001%wt;
d)酶解结束后80目网过滤得胡萝卜汁;
3)番茄汁制汁工序:
a)选择成熟、无腐败的番茄清洗、切片、沸水热烫5min;
b)然后番茄直接打浆;
c)打浆后添加果胶酶进行酶解,酶解温度52℃、酶解时间91.9min,果胶酶添加量为打浆所得料液的0.0108%wt;
d)酶解结束后80目网过滤得番茄汁。
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