CN107095228A - 一种发酵蔬菜水果酱产品制备方法 - Google Patents
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Abstract
本发明公开了一种发酵蔬菜水果酱产品及其制备方法,属于蔬菜发酵技术领域。所述发酵蔬菜水果酱由以下方法制备:果蔬原料打浆后浓缩,浓缩1‑5倍,添加果蔬原料质量0.2‑2%的单一或混合乳酸菌和1‑3%的糖,25‑38℃发酵12‑30小时,pH值达到3.7‑4.8时调整温度到15‑18℃保持2‑4小时;随后添加果蔬原料质量0.3‑2%的植物乳杆菌CGMCC NO.9405,20‑30℃发酵5‑30小时,pH值达到2.9‑3.6时结束发酵,灌装后灭菌或包装冷藏销售,灭菌温度75‑95℃,时间12‑30分钟;本发明生产蔬菜水果酱产品,酸甜纯正、回味好、营养好、功能性强,对人体肠道微生态平衡有重要调节作用。
Description
技术领域:
本发明属于蔬菜发酵技术领域,特别涉及一种发酵蔬菜水果酱产品制备方法。
背景技术:
番茄(Tomato),别名西红柿、洋柿子。古名六月柿、喜报三元。在秘鲁和墨西哥,最初称之为“狼桃”,原产南美洲,果实营养丰富,具特殊风味。具有减肥瘦身、消除疲劳、增进食欲、提高对蛋白质的消化、减少胃胀食积等功效;在吃番茄食疗减肥时,番茄(tomato)以成熟多汁浆果为产品的草本植物。每100克鲜果含水分94克左右、碳水化合物2.5~3.8克、蛋白质0.6~1.2克、维生素C20~30毫克,以及胡萝卜素、矿物盐、有机酸等。
据营养学家研究测定:每人每天食用50~100克鲜番茄,即可满足人体对几种维生素和矿物质的需要。番茄含的“番茄素”,有抑制细菌的作用;番茄富含胡萝卜素、维生素C、维生素B以及维生素B2和钙、磷、钾、镁、铁、锌、铜和碘等多种元素,还含有蛋白质、糖类、有机酸、纤维素。
番茄中含有丰富的抗氧化剂,而抗氧化剂可以防止自由基对皮肤的破坏,具有明显的美容抗皱的效果。每天喝一杯西红柿汁或常用西红柿,对祛斑有较好的作用。因为西红柿中含有丰富的谷胱甘肽,谷胱甘肽可抑制黑色素,从而使沉着的色素减退或消失。西红柿含有胡萝卜素和番茄红素,也有助于展平皱纹,使皮肤细嫩光滑。多吃番茄可以使皮肤焕发光彩,番茄汁中含有一种天然的果胶,食用可以有效的清除体内的垃圾,番茄除了食用,还可以外用,番茄汁中的苹果酸、柠檬酸等弱酸性的成分对肌肤有着很好的滋补作用。
科学调查发现,长期经常食用番茄及番茄制品的人,受辐射损伤较轻,由辐射所引起的死亡率也较低。实验证明,辐射后的皮肤中,番茄红素含量减少31%~46%,其他成分含量几乎不变。
将鲜熟西红柿去皮和籽后捣烂敷患处,每日2~3次,可治真菌、感染性皮肤病;将鲜熟西红柿捣烂取汁加少许白糖,每天用其涂面,能使皮肤细腻光滑,美容防衰老效果极佳;因西红柿不仅营养丰富,且具有较强的清热解毒、抑制病变功效,坚持每天生食1个鲜熟的西红柿,可起到防癌和辅助治疗癌症的作用。
南昌大学提出的申请号为201010598781.0的发明专利“一种果蔬酱及其制备方法”,公开了一种果蔬酱及其制备方法,由以下组分和比例组成:果蔬浓缩浆50%-99.8%、异维生素C钠或维生素C0.1-5‰、柠檬酸0.1-5‰、糖浆或代用糖0%-49.8%,将果蔬打浆或榨汁后浓缩0-10倍;按以上组分及比例搅拌均匀、灭菌,灭菌温度为75-132℃,灭菌时间为2秒-50分钟;灭菌后将果蔬浆料冷却至20-45℃后,将乳酸菌按照103-109cfu/mL的比例接种到灭菌冷却后的果蔬浆料中,25℃-45℃发酵6-96小时,pH值2.5-5.0为发酵终点。该发明具有以下特点:(1)可产生天然柔和酸味,有效去除水果中的青涩味和蔬菜中的野蒿味;(2)通过乳酸菌发酵可将果蔬中的氨基酸含量提高20%以上,风味物质提高30%以上,有效提高产品风味和口感;(3)充分保留的果蔬原料中的维生素、膳食纤维等营养成分;(4)延长食品保质期,防止腐败。
申请号为201280015201.8的发明专利“一种天然果蔬酵素饮料及其制备方法”,公开了一种天然果蔬酵素饮料及其制备方法。所述酵素饮料以新鲜果蔬混合鲜榨汁并添加海洋鱼皮胶原肽作为发酵基质,经稀释调浆并灭菌后,依次经乳酸菌和酵母菌的分步发酵而制成,该发明产品利用乳酸菌和酵母菌对来自两种以上的新鲜果蔬原料的果蔬汁进行分步发酵,并添加海洋鱼皮胶原肽促进发酵菌种生长代谢,能够使天然果蔬中所含营养成分的代谢产物更为丰富,具有有益的营养健康作用。
申请号为201110023826.6的发明专利“一种制备果蔬发酵转化液的方法”,公开了一种制备果蔬发酵转化液的方法。该发明提供的方法包括如下步骤:将果蔬、嗜乳酸杆菌(Lactobacillus acidophilus)菌液、长双歧杆菌(Bifidobactreium longum)菌液、德氏乳杆菌保加利亚种(Lactobacillusdelbrueckiisubsp.bulgaricus)菌液、嗜热链球菌(Strptococcus thermophilus)菌液混合、发酵,得到发酵产物,即得到果蔬发酵转化液。该发明的实验证明,该发明方法使得发酵过程可控、发酵时间缩短为15天,益生菌代谢物是对人体有益的物质。
申请号为201110263097.1的发明专利“一种天然果蔬酵素饮料及其制备方法”,公开了一种天然果蔬酵素饮料及其制备方法。所述酵素饮料以新鲜果蔬混合鲜榨汁并添加海洋鱼皮胶原肽作为发酵基质,经稀释调浆并灭菌后,采用直投冻干式乳酸发酵剂进行发酵,经7~11天pH达到4.3时终止发酵;然后添加补料并灭菌,再加入高活性干酵母进行发酵,经5~7天pH达到4.0时终止发酵;在发酵液经低温贮藏后,进行均质、浓缩、离心、调配和灭菌灌装,最终制成一种新型天然果蔬酵素饮料。该发明产品利用乳酸菌和酵母菌对新鲜果蔬混合鲜榨汁进行分步发酵,并添加海洋鱼皮胶原肽促进发酵菌种生长代谢,能够使天然果蔬中所含营养成分的代谢产物更为丰富,具有有益的营养健康作用。
申请号为201410062828.X的发明专利“一种天然果蔬酵素饮料调和浓浆及其生产方法”;提供了一种天然果蔬酵素饮料调和浓浆及其生产方法。用一种或多种水果蔬榨汁,分离出的果蔬渣与果蔬的皮、籽、囊加糖经过酵母菌发酵增殖酵母细胞,制备酵母多肽氨基酸。果蔬汁加蔗糖、酵母多肽氨基酸,再经过酵母菌、乳酸菌同步发酵,发酵液加蔗糖、果葡糖浆和水发白木耳,经研磨和均质,加温灭菌,进行热灌装密封,保质期可达一年,终端产品没添加任何食品添加剂和人为添加任何营养强化剂,是一款纯天然健康饮品。本发明利用酵母菌、乳酸菌对果蔬发酵,产生和积累大量酵素代谢产物,与果蔬原料和微生物自身所含有的营养及功能成分,对促进消化、增强免疫、延缓衰老等对人体有多种有益功效。
申请号为201410007540.2的发明专利“一种玫瑰复合果蔬汁发酵饮料及其制备方法”,涉及一种玫瑰复合果蔬汁发酵饮料及其制备方法,其由玫瑰花原浆、果汁、蔬菜汁、复配增稠稳定剂、甜味剂、食用香精、复合发酵剂按一定质量份组成,制备方法包括:配料、初加工果蔬汁饮料、复配增稠稳定剂调配、中加工果蔬汁饮料、最终调配果蔬汁饮料。该发明的有益效果是:以食用玫瑰花汁为主要原料,搭配各种果汁与蔬菜汁,经过科学处理后接种乳酸菌发酵,在微生物的作用下,提高果蔬汁氨基酸含量、合成新的维生素、有机酸、产生新的芳香成分,在获得丰富肠道益生菌的同时又能获得丰富的营养。
申请号为201310483063.2的发明专利“一种活性乳酸菌果蔬饮料基料的生产方法及其发酵装置”,提供了一种活性乳酸菌果蔬饮料基料的生产方法及其发酵装置,用泡菜发酵液、果菜浆、冷开水按一定配比,经多级扩大发酵制得一定量的发酵液,再以此发酵液、活性乳酸菌冻干粉和由冷加工复配的多种果菜浆汁,经乳酸菌水封厌氧发酵,制成活性乳酸菌果蔬饮料基料。用此基料和糖水冲调出的饮料酸甜清爽,维生素和矿物质及各种酵素酶含量丰富,初期活性乳酸菌数≥5×107cfu/ml,基料可常温贮存,保质期一年。发酵装置由汁液罐、浆料罐、保温水箱、温度自动控制、T型管道过滤器、进排料阀、水封构件等组成,汁液罐与浆料罐通过管道过滤器连通。
申请号为200510040778.6的发明专利“活性乳酸菌发酵果蔬汁饮料的制作方法”;公开了一种活性乳酸菌发酵果蔬汁饮料的制作方法,首先由白葡萄汁、酵母粉、葡萄糖组成发酵基质,接着在发酵基质中加酸碱调节剂,调整pH值到6.0-7.0,再用乳酸菌发酵,制成活性乳酸菌发酵液,最后按常规工艺将活性乳酸菌发酵液添加入果蔬汁饮料中。通过调整果蔬汁营养成份及调节乳酸菌适合发酵的pH值,使活菌数高达106cfu/mL以上,此活菌或其分泌的代谢产物有抑制肠道腐败细菌生长的作用。从而起到调节肠道菌群平衡、增强免疫、延缓衰老等作用,对人体有多项有益功效。
番茄酱是鲜番茄的酱状浓缩制品。呈鲜红色酱体,具番茄的特有风味,是一种富有特色的调味品,一般不直接入口。番茄酱由成熟红番茄经破碎、打浆、去除皮和籽等粗硬物质后,经浓缩、装罐、杀菌而成。番茄酱常用作鱼、肉等食物的烹饪佐料,是增色、添酸、助鲜、郁香的调味佳品。番茄酱的运用,是形成港粤菜风味特色的一个重要调味内容。
番茄酱中除了番茄红素外还有B族维生素、膳食纤维、矿物质、蛋白质及天然果胶等,和新鲜番茄相比较,番茄酱里的营养成分更容易被人体吸收。
发明内容:
本发明提供一种发酵蔬菜水果酱产品制备方法。
所述产品中由以下方法制备:
果蔬原料打浆后浓缩,浓缩1-5倍,添加果蔬原料质量0.2-2%的单一或混合乳酸菌和1-3%的糖,25℃-38℃发酵12-30小时,pH值达到3.7-4.8时调整温度到15℃-18℃保持2-4小时;随后添加果蔬原料质量0.3-2%的植物乳杆菌CGMCC NO.9405,20℃-30℃发酵5-30小时,pH值达到2.9-3.6时结束发酵,灌装后灭菌或包装冷藏销售,灭菌温度为75-95℃,灭菌时间为12-30分钟;
灭菌产品在常温下保质期为18个月。
本发明所述的果蔬原料为胡萝卜、辣椒、苹果、香蕉、草莓、西红柿中的一种或几种。
本发明所优选果蔬原料为胡萝卜、辣椒、苹果和西红柿;
上述果蔬原料的优选重量份数为胡萝卜1-3、辣椒2-4、苹果5-8、西红柿10-20;
本发明所述的糖是白砂糖、葡萄糖或淀粉糖浆。
pH值发酵终点根据不同产品的口味要求确定。
本发明所述的乳酸菌为干酪乳杆菌、保加利亚乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌、嗜热链球菌中的至少一种。
本发明中植物乳杆菌CGMCC No.9405菌株特点如下:在显微镜下观察,该菌株为短杆状,革兰氏染色呈阳性,无鞭毛,不产芽孢;在固体培养基上,该菌菌落为白色,表面光滑,致密,形态为圆形,边缘较整齐。
理化特征为:过氧化氢酶(-),明胶液化(-),吲哚实验(+),运动性(-),发酵产气(-),亚硝酸盐还原(-),发酵产气(-),产硫化氢气体(-),pH4.0MRS培养基中生长(+)。
本发明植物乳杆菌采用下述流程进行选育:
原始出发菌种→试管活化→硫酸二乙酯(DES)诱变→亚硝基胍(NTG)诱变→等离子体诱变→平板初筛→摇瓶复筛→传代稳定性试验。
本发明所采用的出发菌株在MRS葡萄糖培养基中,其乳酸的生产速率为1.5g/L/d,当培养基pH为3.5时几乎停止生长,对亚硝酸钠的分解速率为0.34mg/h/kg白菜。出发菌株为李政采集于宁夏盐池县育肥羊场的青储饲料,采集时间2013年9月15日。
为了提高其乳酸生产速率、耐酸能力和亚硝酸盐的分解速率,依次采用DES和NTG技术对该菌种进行诱变,诱变后菌株采用MRS碳酸钙平板进行初筛,然后采用500mL摇瓶发酵,生物传感器分析仪对高产菌进行复筛,选育优良的植物乳杆菌菌株,然后做传代实验,评价其遗传稳定性。
植物乳杆菌tlj-2014遗传稳定性结果表明:经过连续传代十次,各项性能指标都比较稳定,遗传性较好,性状没有回复,因此把植物乳杆菌tlj-2014作为选育得到的目的菌株。
经验证发现:该诱变菌株的乳酸生产速率可以达到35g/L/d,该菌株经过71小时发酵后乳酸浓度达到95g/L;能够在pH为1.80的条件下存活。降解亚硝酸盐速度快,分解能力达到9.8mg/h/kg(自然发酵过程亚硝酸盐积累的速率大约为1.1mg/h/kg),能够耐1%胆盐。
因此采用该菌种生产泡菜,整个发酵过程中亚硝酸盐浓度在5mg/kg以下,远低于国家标准GB2714-2003中规定的含量(20mg/kg)。
植物乳杆菌(Lactobacillus plantarum)tlj-2014,该菌株已于2014年7月2日保藏于中国微生物菌种保藏管理委员会普通微生物中心(简称CGMCC,地址为:中国北京市朝阳区北辰西路1号院3号,邮编:100101),保藏号为CGMCC NO.9405。
1.DES诱变选育
1)在超净台上取试管斜面上的植物乳杆菌L一环,接入装有50mL培养基MRS(无琼脂,葡萄糖20g/L)的250mL三角瓶中,200rpm,37℃培养12h左右,使菌体处于对数生长前期。
2)取5mL菌液,5000rpm离心10min收集菌体,用生理盐水洗涤2次。
3)用pH7.0磷酸缓冲液稀释成107个/mL菌悬液。
4)取32mL pH7.0的磷酸钾缓冲液、8mL菌悬液、0.4mL DES在预先放入转子的150mL三角瓶中充分混合,使DES最终浓度为1%(v/v)。
5)在37℃摇床中150rpm反应30min,取1mL混合液,加入0.5mL 25%Na2S2O3溶液中止反应。
6)适当稀释,取最后稀释度的菌液0.2mL,涂布于碳酸钙筛选培养基(含100g/L葡萄糖的碳酸钙MRS培养基)平皿中。在37℃培养2~3天后,采用影印法将该筛选平板的菌株转印到pH为1.5、1.8和2.0的LPHMRS培养基(低pH值改性MRS培养基)上和亚硝酸钠筛选培养基(单一氮源为2g/L亚硝酸钠的改性MRS筛选培养基)上。
7)在37℃培养2~3天后,挑选菌落较大,分别能在LPHMRS培养基、亚硝酸钠筛选培养基上生长并且在碳酸钙筛选培养基上。经初步筛选,挑取出的菌落命名为植物乳杆菌L1。
2.亚硝基胍诱变
1)在超净台上取试管斜面上的植物乳杆菌L1一环,接入装有50mL培养基MRS(无琼脂)(葡萄糖浓度为60g/L)的250mL三角瓶中,200rpm,37℃培养12h左右,使菌体处于对数生长前期。
2)取5mL菌液5000rpm离心10min收集菌体,用生理盐水洗涤2次。
3)用pH6.0磷酸缓冲液稀释成107个/mL菌悬液。
4)取10mL菌悬液转移至100mL三角瓶中,加入10mg的NTG,配制成终浓度为10mg/mL的NTG溶液,并加入4-5滴丙酮,以利于NTG溶解。
5)在37℃下200rpm振荡反应30min,5000rpm离心10min收集菌体,用无菌生理盐水洗涤数次,中止反应。
6)适当稀释,取最后稀释度的菌液0.2mL,涂布于碳酸钙筛选培养基(含100g/L葡萄糖的碳酸钙MRS培养基)平皿中。在37℃培养2~3天后,采用影印法将该筛选平板的菌株转印到pH为1.5、1.8和2.0的LPHMRS培养基(低pH值改性MRS培养基)上和亚硝酸钠筛选培养基(单一氮源为2g/L亚硝酸钠的改性MRS筛选培养基)上。
7)挑选菌株方法:挑选菌落较大,分别能在LPHMRS培养基、亚硝酸钠筛选培养基上生长并且在碳酸钙筛选培养基上。经初步筛选,挑取100支符合以上条件的菌落。
3.摇瓶复筛
1)在超净台上分别取各试管斜面上的植物乳杆菌一环,接入装有50mL培养基MRS(无琼脂)(葡萄糖浓度为100g/L)的250mL三角瓶中,200rpm,37℃培养15h左右,使菌体处于对数生长中期。
2)分别取5mL菌液,接入装有50mL碳酸钙筛选液体培养基(含250g/L葡萄糖的碳酸钙MRS培养基)平皿中、pH为1.5、1.8和2.0的LPHMRS液体培养基(低pH值改性MRS培养基)和亚硝酸钠液体筛选培养基(单一氮源为2g/L亚硝酸钠的改性MRS筛选培养基)上(注:采用250mL三角瓶)。200rpm,37℃培养3-4天,每天分别检测碳酸钙筛选液体培养基中L-乳酸产生速率、LPHMRS液体培养基中的生物量和亚硝酸钠液体筛选培养基中亚硝酸盐的消耗速率。发酵结束后,比较100株菌种的碳酸钙筛选液体培养基中L-乳酸产生速率、LPHMRS液体培养基中的生物量和亚硝酸钠液体筛选培养基中亚硝酸盐的消耗速率。
3)选择兼具高L-乳酸产生速率、耐受低pH(该菌种仅能在最低为pH1.8的培养基中生长)和亚硝酸盐的消耗速率高的菌株,将其命名为L2菌。
4.遗传稳定性试验
将L2菌在斜面上连续十次传代,并用摇瓶复筛的方法检测每次传代后的发酵情况。实验发现,在斜面上连续十次传代,该菌种性状没有明显变化,各项性能指标都正常,说明该菌种的遗传稳定性较强。菌株命名为植物乳杆菌(Lactobacillus plantarum)tlj-2014。
5.5L发酵罐试验
1)取斜面上的植物乳杆菌L2一环,接入装有50mL培养基MRS(无琼脂)(葡萄糖浓度为150g/L)的250mL三角瓶中,200rpm,37℃培养12h左右,使菌体处于对数生长中期。
2)将对数期的菌种接入装有3L MRS液体培养基(初始葡萄糖为150g/L)的5L发酵罐中。接种量为10%,37℃下100rpm培养8小时,对数前期溶氧控制10%(通气0.5L/min),后期厌氧培养63小时。发酵结束后,植物乳杆菌L2的乳酸产量达到95g/L。这样的产乳酸速率利于泡菜的快速发酵。
3)将对数期的菌种接入装有3L pH为1.8的LPHMRS液体培养基(初始葡萄糖为50g/L)的5L发酵罐中。接种量为10%,37℃下100rpm培养8小时,对数前期溶氧控制10%(通气0.5L/min),后期厌氧,整个过程用0.5mol/L的氢氧化钠将发酵液pH控制在1.8,总培养时间为48小时。发酵结束后,检测植物乳杆菌L2的生物量为2.5g/L,说明植物乳杆菌L2能够在pH1.8的环境中生存。
4)将对数期的菌种接入装有3L亚硝酸钠液体筛选培养基(单一氮源为2g/L亚硝酸钠的改性MRS筛选培养基)的5L发酵罐中。接种量为10%,37℃下100rpm培养8小时,对数前期溶氧控制10%(通气0.5L/min),后期厌氧,发酵过程根据亚硝酸盐的消耗速率流加20g/L的亚硝酸钠溶液,培养2-3天。发酵结束后,计算发酵过程植物乳杆菌L2对亚硝酸钠的降解速率。结果发现:在该条件下,L2对亚硝酸钠的降解速率可以达到563mg/h/L。
5)将对数期的菌种10mL接入装有2kg预处理过的白菜中,按照传统泡菜方法进行加工,每12小时测定泡菜中的亚硝酸盐含量。结果发现,在整个发酵过程中,L2菌对亚硝酸钠的分解速率为9.8mg/h/kg白菜。泡菜中的亚硝酸钠含量始终低于5mg/kg,远低于国家标准GB2714-2003中规定的含量(20mg/kg)。
有益效果:
本发明生产出的蔬菜水果酱产品,酸甜纯正、回味好、营养好、功能性强。乳酸菌发酵果蔬的制备方法具备以下特点:采用发酵方法进行加工处理,充分保留果蔬原料中的维生素、膳食纤维等营养成分;降低杀菌强度,延长食品保质期,防止腐败。发酵果蔬酱产品较普通果蔬酱产品多具备以下功能:含活菌的发酵果蔬酱产品对人体肠道微生态平衡有重要调节作用,调节便秘功能。
具体实施方式:
本发明将通过以下实施例作进一步说明。
实施例1:
本发明提供一种发酵蔬菜水果酱产品及其制备方法。
所述产品中由以下方法制备:
果蔬原料打浆后浓缩,浓缩3倍,添加果蔬原料质量0.6%混合乳酸菌和1.5%的糖,28℃发酵18小时,pH值达到4时调整温度到15℃保持3小时;随后添加果蔬原料质量0.4%的植物乳杆菌CGMCC NO.9405,27℃发酵8小时,pH值达到3.2时结束发酵,灌装后灭菌或包装冷藏销售;灭菌温度为85℃,灭菌时间为15分钟;
灭菌产品在常温下保质期为18个月。
本发明所优选果蔬原料为胡萝卜、辣椒、苹果、草莓和西红柿;
上述果蔬原料的优选重量份数为胡萝卜2、辣椒3、苹果7、西红柿18;
本发明所述的糖是白砂糖、葡萄糖或淀粉糖浆。
pH值发酵终点根据不同产品的口味要求确定。
本发明所述的混合乳酸菌为干酪乳杆菌、保加利亚乳杆菌和嗜酸乳杆菌;
三种菌的粉剂添加重量份数为:干酪乳杆菌2、保加利亚乳杆菌3,嗜酸乳杆2。
实施例2:
一种发酵蔬菜水果酱产品,由以下方法制备:
果蔬原料打浆后浓缩,浓缩2倍,添加果蔬原料质量0.2%的乳酸菌和1%的糖,35℃发酵15小时,pH值达到4.8时调整温度到18℃保持4小时;随后添加果蔬原料质量2%的植物乳杆菌CGMCC NO.9405,20℃发酵30小时,pH值达到3.6时结束发酵,灌装后灭菌或包装冷藏销售,灭菌温度为95℃,灭菌时间为12分钟;
灭菌产品在常温下保质期为18个月。
本发明所优选果蔬原料为胡萝卜、辣椒、苹果和西红柿;
上述果蔬原料的优选重量份数为胡萝卜3、辣椒2、苹果8、西红柿20;
本发明所述的糖是白砂糖。
本发明所述的乳酸菌为保加利亚乳杆菌。
实施例3
一种发酵蔬菜水果酱产品,由以下方法制备:
果蔬原料打浆后浓缩,浓缩5倍,添加果蔬原料质量1%的乳酸菌和3%的糖,30℃发酵20小时,pH值达到4时调整温度到18℃保持2小时;随后添加果蔬原料质量2%的植物乳杆菌CGMCC NO.9405,24℃发酵20小时,pH值达到3.4时结束发酵,灌装后灭菌或包装冷藏销售,灭菌温度为85℃,灭菌时间为20分钟;
灭菌产品在常温下保质期为18个月。
本发明所优选果蔬原料为胡萝卜、辣椒、苹果和西红柿;
上述果蔬原料的优选重量份数为胡萝卜1、辣椒2、苹果8、西红柿20;
本发明所述的糖是葡萄糖。
本发明所述的乳酸菌为干酪乳杆菌。
实施例4
一种发酵蔬菜水果酱产品,由以下方法制备:
果蔬原料打浆后浓缩,浓缩3倍,添加果蔬原料质量0.5%的乳酸菌和2%的糖,28℃发酵12小时,pH值达到4.8时调整温度到16℃保持2小时;随后添加果蔬原料质量1%的植物乳杆菌CGMCC NO.9405,26℃发酵10小时,pH值达到3.5时结束发酵,灌装后灭菌或包装冷藏销售;
本发明所优选果蔬原料为胡萝卜、辣椒、苹果和西红柿;
上述果蔬原料的优选重量份数为胡萝卜2、辣椒3、苹果6、西红柿15;
本发明所述的糖是白砂糖、葡萄糖或淀粉糖浆。
pH值发酵终点根据不同产品的口味要求确定。
本发明所述的乳酸菌为鼠李糖乳杆菌。
实施例5基本同例1
一种发酵蔬菜水果酱产品,由以下方法制备:
果蔬原料打浆后浓缩,浓缩4倍,添加果蔬原料质量0.8%的混合乳酸菌和1%的糖,28℃发酵15小时,pH值达到4.2时调整温度到18℃保持4小时;随后添加果蔬原料质量1%的植物乳杆菌CGMCC NO.9405,20℃-30℃发酵5小时,pH值达到3.2时结束发酵,灌装后灭菌或包装冷藏销售
在添加植物乳杆菌CGMCC NO.9405后2小时时添加果蔬原料质量0.3%的蔗糖;
本发明所述的乳酸菌为干酪乳杆菌和保加利亚乳杆菌,两种菌的质量份数为1:1。
产品使用效果实验。缓解便秘效果试验:采用例1产品试验。
本产品选择北京地区100位年龄在35~50岁患有便秘症状的女性人群连续食用2月,每日食用50克,以食用前和食用后效果比较,结果表75%的人员便秘有显著改善,同时82%食用人群普遍感觉肠道消化吸收能力有明显改善。
Claims (3)
1.发酵蔬菜水果酱产品的制备方法,包括如下步骤:
果蔬原料打浆后浓缩,浓缩2-4倍,添加果蔬原料质量0.2-0.8%混合乳酸菌和1-1.5%的糖,28-35℃发酵15-18小时,pH值达到4-4.8时调整温度到15-18℃保持3-4小时;随后添加果蔬原料质量0.4-2%的植物乳杆菌CGMCC NO.9405,20-27℃发酵8-30小时,pH值达到3.2-3.6时结束发酵,灌装后灭菌或包装冷藏销售;灭菌温度为85-95℃,灭菌时间为15分钟;所述的乳酸菌为干酪乳杆菌、保加利亚乳杆菌和嗜酸乳杆菌中至少一种;
果蔬原料为胡萝卜、辣椒、苹果和西红柿;
所述的乳酸菌为干酪乳杆菌、保加利亚乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌、嗜热链球菌中的至少一种;
植物乳杆菌CGMCC No.9405能够在pH为1.80的条件下存活;降解亚硝酸盐速度快,分解能力达到9.8mg/h/kg,能够耐1%胆盐。
2.根据权利要求1所述发酵蔬菜水果酱产品的制备方法,所述乳酸菌为干酪乳杆菌、保加利亚乳杆菌和嗜酸乳杆菌,三种菌的粉剂添加重量份数可以为:干酪乳杆菌2、保加利亚乳杆菌3,嗜酸乳杆菌2。
3.根据权利要求1或2所述发酵蔬菜水果酱产品的制备方法,包括如下步骤:
果蔬原料打浆后浓缩,浓缩2倍,添加果蔬原料质量0.2%的乳酸菌和1%的糖,35℃发酵15小时,pH值达到4.8时调整温度到18℃保持4小时;随后添加果蔬原料质量2%的植物乳杆菌CGMCC NO.9405,20℃发酵30小时,pH值达到3.6时结束发酵,灌装后灭菌或包装冷藏销售,灭菌温度为95℃,灭菌时间为12分钟;所述的乳酸菌为保加利亚乳杆菌。
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