CN107156727A - 一种蓝靛果酵素的制作方法 - Google Patents
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Abstract
一种蓝靛果酵素的制作方法属于食品加工技术领域，具体涉及一种蓝靛果酵素的制作方法。将蓝靛果洗净后用打浆机打成蓝靛果果浆，将发芽黑米粉碎后得发芽黑米粉，将蓝靛果果浆、发芽黑米粉、紫薯粉、清水和白砂糖混合均匀，经酶解、厌氧条件下自然发酵、紫芝好氧发酵、后熟、过滤、调配、灌装、封口即得成品。本发明的蓝靛果酵素，采用古法自然发酵和现代纯种发酵及酶解相结合的工艺，最大限度地保留了蓝靛果中的营养和功效成分，同时水果香气被充分释放，而且使原料中的部分功效成分的功效作用得到了进一步的提高，另外还产生了多种新的具有保健作用的功效成分。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种蓝靛果酵素的制作方法。
背景技术
蓝靛果俗称蓝果、羊奶子、山茄子果、黑瞎子果等，是一种产于我国东北大小兴安岭、长白山、张广才岭等林区的蓝色浆果。蓝靛果果实多汁，味道酸甜可口，稍微带一点点苦味，可以直接采摘食用，也可以将其制作成各种饮料、果酱、果酒等。蓝靛果营养丰富，果实中富含黄酮、维生素、微量元素、甜菜碱、有机酸等多种生物活性成分，尤其是花青素含量极其丰富，比蓝莓还高。现代医学研究证明，蓝靛果有清热解毒的功能，具有抗炎和抗病毒能力，能防止毛细血管破裂、降低血压、改善肝脏的解毒功能，且具有抗肿瘤功效，可缓解放疗后的不适症状，并能减缓化疗后白细胞数量的降低，经常食用蓝靛果，还能调整人体机能，减缓衰老。此外，蓝靛果还具有治疗小儿厌食症的功效，且治愈率可达90%。由于蓝靛果具有丰富的营养和强大的保健功效，俄罗斯把蓝靛果加工成宇航员专用的饮料，国内外一些具有远见卓识的科研人员，也看中蓝靛果的美好前景，对其保健功能进行了深入研究和开发。蓝靛果果实为浆果型，果实皮薄、多汁、含水量高，采后易发生腐烂、失水、软化和品质下降，难以贮存，蓝靛果果实收获和上市受季节限制，采摘期很短，消费者不可能一年四季都能品尝到新鲜的蓝靛果，而将蓝靛果加工成饮料、果酱、果酒等产品，不仅附加值低，而且加工过程中不可避免的会造成蓝靛果部分营养和功效成分的破坏。
酵素是以生鲜果蔬等天然食材作为原料，经多种益生菌发酵而制得的微生物制剂，酵素富含丰富的酶系、维生素、矿物质以及具有广泛生理功效的活性物质、人体益生菌等，酵素可增强人体新陈代谢，具有抗氧化、提高机体免疫力、排毒养颜、调节血脂、抗癌、降血压、抵御痛风、减肥、抗过敏等广泛的生理作用。如果将蓝靛果加工成蓝靛果酵素，则不仅可以最大限度地保留蓝靛果的营养和功效成分，而且发酵过程中，还会产生新的营养和功效成分，同时蓝靛果中的部分功效成分的生物活性还会得到提高。
发明内容
本发明的目的是提供一种最大限度保留蓝靛果功效成分且具有多种保健功效的蓝靛果酵素的制作方法。
本发明的目的是这样实现的：
将蓝靛果洗净后用打浆机打成蓝靛果果浆，将发芽黑米粉碎后得发芽黑米粉，将蓝靛果果浆、发芽黑米粉、紫薯粉、清水和白砂糖按照质量比100:3：2:50:60的比例混合均匀，在40-45℃条件下酶解15-20小时，然后降温到15-25℃，在 15-25℃的厌氧条件下自然发酵180-220天得蓝靛果发酵原液。
在蓝靛果发酵原液中接入10%的紫芝种子液，在23-28℃、旋转摇床150-200rpm的条件下培养6-8天后置于12-18℃条件下密闭贮存50-70天进行后熟，然后经过滤、调配、灌装、封口即得成品。
本发明还包括这样的特征：所述的紫芝种子液的制作方法为：把马铃薯洗净去皮,取200克切成小块,加水1000毫升,煮沸半小时后过滤得滤液，在滤液中加入20克葡萄糖、5克紫薯粉、3克磷酸二氢钾、1.5克硫酸镁，搅拌均匀并定容至1000毫升，在121℃下灭菌20分钟，冷却至23-28℃得培养基，从试管斜面中挑取紫芝菌种接种到培养基中，在23-28℃、旋转摇床150-200rpm的条件下培养4-5天。
本发明的蓝靛果酵素，利用新鲜的蓝靛果为原料，采用古法自然发酵和现代纯种发酵及酶解相结合的工艺，最大限度地保留了蓝靛果中的营养和功效成分，同时水果香气被充分释放，而且使原料中的部分功效成分的功效作用得到了进一步的提高，另外还产生了多种新的具有保健作用的功效成分。
具体实施方案
本发明采用的菌株紫芝CICC14049采购于中国工业微生物菌种保藏管理中心。
实施例1：
把马铃薯洗净去皮,取200克切成小块,加水1000毫升,煮沸半小时后过滤得滤液，在滤液中加入20克葡萄糖、5克紫薯粉、3克磷酸二氢钾、1.5克硫酸镁，搅拌均匀并定容至1000毫升，在121℃下灭菌20分钟，冷却至23℃得培养基，从试管斜面中挑取紫芝菌种接种到培养基中，在23℃、旋转摇床150rpm的条件下培养5天得紫芝种子液。
将蓝靛果洗净后用打浆机打成蓝靛果果浆，将发芽黑米粉碎后得发芽黑米粉，将蓝靛果果浆、发芽黑米粉、紫薯粉、清水和白砂糖按照质量比100:3：2:50:60的比例混合均匀，在40℃条件下酶解20小时，然后降温到15℃，在 15℃的厌氧条件下自然发酵220天得蓝靛果发酵原液。
在蓝靛果发酵原液中接入10%的紫芝种子液，在23℃、旋转摇床150rpm的条件下培养8天后置于12℃条件下密闭贮存70天进行后熟，然后经过滤、调配、灌装、封口即得成品。
实施例2：
把马铃薯洗净去皮,取200克切成小块,加水1000毫升,煮沸半小时后过滤得滤液，在滤液中加入20克葡萄糖、5克紫薯粉、3克磷酸二氢钾、1.5克硫酸镁，搅拌均匀并定容至1000毫升，在121℃下灭菌20分钟，冷却至28℃得培养基，从试管斜面中挑取紫芝菌种接种到培养基中，在28℃、旋转摇床200rpm的条件下培养4天得紫芝种子液。
将蓝靛果洗净后用打浆机打成蓝靛果果浆，将发芽黑米粉碎后得发芽黑米粉，将蓝靛果果浆、发芽黑米粉、紫薯粉、清水和白砂糖按照质量比100:3：2:50:60的比例混合均匀，在45℃条件下酶解15小时，然后降温到25℃，在 25℃的厌氧条件下自然发酵180天得蓝靛果发酵原液。
在蓝靛果发酵原液中接入10%的紫芝种子液，在28℃、旋转摇床200rpm的条件下培养6天后置于18℃条件下密闭贮存50天进行后熟，然后经过滤、调配、灌装、封口即得成品。
Claims (2)
1.一种蓝靛果酵素的制作方法，其特征是经过如下加工过程制备而成：将蓝靛果洗净后用打浆机打成蓝靛果果浆，将发芽黑米粉碎后得发芽黑米粉，将蓝靛果果浆、发芽黑米粉、紫薯粉、清水和白砂糖按照质量比100:3：2:50:60的比例混合均匀，在40-45℃条件下酶解15-20小时，然后降温到15-25℃，在 15-25℃的厌氧条件下自然发酵180-220天得蓝靛果发酵原液，在蓝靛果发酵原液中接入10%的紫芝种子液，在23-28℃、旋转摇床150-200rpm的条件下培养6-8天后置于12-18℃条件下密闭贮存50-70天进行后熟，然后经过滤、调配、灌装、封口即得成品。
2.根据权利要求1所述的一种蓝靛果酵素的制作方法，其特征是：所述的紫芝种子液的制备方法为：把马铃薯洗净去皮,取200克切成小块,加水1000毫升,煮沸半小时后过滤得滤液，在滤液中加入20克葡萄糖、5克紫薯粉、3克磷酸二氢钾、1.5克硫酸镁，搅拌均匀并定容至1000毫升，在121℃下灭菌20分钟，冷却至23-28℃得培养基，从试管斜面中挑取紫芝菌种接种到培养基中，在23-28℃、旋转摇床150-200rpm的条件下培养4-5天得紫芝种子液。
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