CN107212223A - 一种酵素型苦瓜固体饮料的制备方法 - Google Patents
一种酵素型苦瓜固体饮料的制备方法 Download PDFInfo
- Publication number
- CN107212223A CN107212223A CN201710300759.5A CN201710300759A CN107212223A CN 107212223 A CN107212223 A CN 107212223A CN 201710300759 A CN201710300759 A CN 201710300759A CN 107212223 A CN107212223 A CN 107212223A
- Authority
- CN
- China
- Prior art keywords
- balsam pear
- solid beverage
- ferment type
- ferment
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 244000302512 Momordica charantia Species 0.000 title claims abstract description 75
- 235000009811 Momordica charantia Nutrition 0.000 title claims abstract description 75
- 235000009812 Momordica cochinchinensis Nutrition 0.000 title claims abstract description 75
- 235000018365 Momordica dioica Nutrition 0.000 title claims abstract description 75
- 239000007787 solid Substances 0.000 title claims abstract description 54
- 235000013361 beverage Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 30
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 19
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 19
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 19
- 235000013557 nattō Nutrition 0.000 claims abstract description 19
- 239000012530 fluid Substances 0.000 claims abstract description 15
- 239000000284 extract Substances 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 240000008042 Zea mays Species 0.000 claims description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 10
- 235000005822 corn Nutrition 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 7
- 230000035622 drinking Effects 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 4
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 4
- 238000007792 addition Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 239000012737 fresh medium Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000019202 steviosides Nutrition 0.000 claims description 4
- 229920001353 Dextrin Polymers 0.000 claims description 3
- 239000004375 Dextrin Substances 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 3
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 3
- 235000019425 dextrin Nutrition 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 229940013618 stevioside Drugs 0.000 claims description 3
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 239000007836 KH2PO4 Substances 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 239000001110 calcium chloride Substances 0.000 claims description 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 2
- 230000001186 cumulative effect Effects 0.000 claims description 2
- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 2
- 229910000397 disodium phosphate Inorganic materials 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 239000002054 inoculum Substances 0.000 claims description 2
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 2
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 2
- 239000001103 potassium chloride Substances 0.000 claims description 2
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 2
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 2
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 241000193830 Bacillus <bacterium> Species 0.000 claims 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 210000000481 breast Anatomy 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000000243 solution Substances 0.000 description 12
- 235000019658 bitter taste Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 235000015097 nutrients Nutrition 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000036541 health Effects 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229930182470 glycoside Natural products 0.000 description 2
- 150000002338 glycosides Chemical class 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 235000013406 prebiotics Nutrition 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 208000003643 Callosities Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 206010020649 Hyperkeratosis Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 239000004383 Steviol glycoside Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000003113 dilution method Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 238000000386 microscopy Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000001728 nano-filtration Methods 0.000 description 1
- 235000003170 nutritional factors Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明涉及一种酵素型苦瓜固体饮料及其制备方法。酵素型苦瓜固体饮料,是将苦瓜、甜叶菊提取物后混合,经过纳豆芽孢杆菌和植物乳杆菌发酵制备获得的酵素型苦瓜固体饮料。酵素型苦瓜固体饮料的制备方法包括苦瓜预处理和匀浆、甜叶菊预处理、混合发酵、发酵液干燥制粒等步骤。本发明结合了果汁生产技术和发酵技术,开发出具有高附加值的全新一代营养饮品,具有良好的市场前景。
Description
技术领域
本发明属于食品加工领域,具体涉及一种新型饮料加工工艺,尤其涉及一种酵素型苦瓜固体饮料及其制备方法。
背景技术
苦瓜是葫芦科苦瓜属植物,广泛栽培于世界热带到温带地区,我国南北均普遍栽培。苦瓜不仅具有丰富的营养还具有独特的保健功效,是一种药食兼用的蔬菜种类。传统中医认为苦瓜性寒、味苦,入心脾胃经,具有清热解毒、养颜嫩肤、滋肝补血、消渴降糖等功效。
虽然苦瓜营养丰富,但由于苦瓜中含有的苦味苷和部分苦瓜肽具有明显的苦味,严重限制了其在食品工业中的应用,目前苦瓜主要还是作为食用蔬菜为百姓所食用。在工业生产中,苦瓜脱苦味的方法主要包括掩蔽法和包埋法,例如CN201210119888.1等。然而现有技术中的上述方法不但需要添加各种调味剂,还不能解决苦瓜味苦的根本问题,当苦瓜成分含量高时仍具有明显的苦味,特别是当加水复溶后,苦味成分会重新析出。
甜叶菊是一种新型糖源植物,味甘性寒,入肺、胃二经,具有美容养颜、调节糖代谢的功能。甜叶菊叶中含有丰富的甜叶苷,具有低热量、高甜度的特点。我国引入甜叶菊以来,其在食品工业中的主要的价值仍然停留于提取甜味剂,对甜叶菊综合利用的不足,不但导致工业生产中产生大量浪费,也不能有效发挥甜叶菊的保健功效。
发明内容
本发明针对食品工业中苦瓜脱除苦味不仅方法复杂,而且还影响营养价值和保健功效的缺点,利用苦瓜和甜叶菊相互配合用于制备固体饮料,不仅降低了苦味、改善了饮料口感,而且使苦瓜和甜叶菊二者的营养和保健功效相互扶持,达到良好的营养和保健价值。进而,本发明将苦瓜和甜叶菊经过混合发酵,使用能够降解皂苷和短肽的纳豆芽孢杆菌和植物乳杆菌降解了苦瓜中产生苦味的皂苷和短肽,并且提供了大量的酵素、益生元和/或活性益生菌。
一方面,本发明提供一种酵素型苦瓜固体饮料的制备方法,其特征在于包括以下步骤:
(1)苦瓜预处理和匀浆:选用新鲜七成熟苦瓜,去瓤、清洗后切块,按照1:1的重量比加入饮用纯净水打匀浆;
(2)甜叶菊预处理:将甜叶菊干叶粉碎,过50目筛,按照1:6的重量比加入饮用纯净水煮沸30分钟;
(3)将步骤(1)获得的苦瓜匀浆和步骤(2)获得的甜叶菊水提取物1:1混合进料至发酵罐,接种纳豆芽孢杆菌和植物乳杆菌发酵1-3日;
(4)发酵液过滤,干燥制粒即得酵素型苦瓜固体饮料。
本发明所述酵素型苦瓜固体饮料的制备方法,其中所述步骤(3)中纳豆芽孢杆菌和植物乳杆菌混合菌种的接种量为1-5%,混合菌种中纳豆芽孢杆菌和植物乳杆菌的数量比为1-100:1。
本发明所述酵素型苦瓜固体饮料的制备方法,其中所述步骤(4)中发酵液过100目筛过滤,滤液经高温巴氏灭菌后冷冻干燥获得灭菌酵素型苦瓜固体饮料。
本发明所述酵素型苦瓜固体饮料的制备方法,其中所述步骤(4)中发酵液过100目筛过滤,滤液添加糊精,喷雾干燥获得活菌酵素型苦瓜固体饮料。
本发明所述酵素型苦瓜固体饮料的制备方法,其中所述步骤(3)中还向发酵罐中加入水解玉米浆、无机盐等。
本发明所述酵素型苦瓜固体饮料的制备方法,其中向发酵罐中加入发酵液总体积2-10%的水解玉米浆,所述的无机盐选自由NaCl、KCl、CaCl2、MgCl2、NaH2PO4、Na2HPO4、KH2PO4、K2HPO4组成的组。
本发明所述酵素型苦瓜固体饮料的制备方法,其中在步骤(3)中还向发酵罐中加入选自蔗糖、葡萄糖、果糖、砂糖、红糖所组成组中的一种或多种。
第二方面,本发明提供一种酵素型苦瓜固体饮料,其是将苦瓜、甜叶菊提取物后混合,经过纳豆芽孢杆菌和植物乳杆菌发酵制备获得的酵素型苦瓜固体饮料。
本发明所述的酵素型苦瓜固体饮料,其中苦瓜提取物为苦瓜匀浆、甜叶菊提取物为甜叶菊叶的水提取物。
本发明所述的酵素型苦瓜固体饮料,其可以本发明第一方面所述方法的制备获得的。
第三方面,本发明还提供本发明第二方面所述固体饮料、或本发明第一方面所述方法制备的固体饮料在制备液体饮品中的用途。
第四方面,本发明还提供通过使用本发明第二方面所述固体饮料、或本发明第一方面所述方法制备的固体饮料,经过复水、调配后制备的液体饮品。
与现有技术相比,本发明的优点在于:
(1)本发明所述固体饮料结合了苦瓜和甜叶菊的营养成分和保健功效,提供了一种符合健康需求和优良口感的新型固体饮品,特别适合糖尿病人、三高人群饮用。
(2)本发明综合利用了甜叶菊干叶,而不仅是利用了提取纯化的甜菊糖苷,不但有效降低了成本、节省了资源,而且还能全面利用甜菊叶的营养和保健成分,符合全营养要素摄入的理念。
(3)本发明对苦瓜、甜叶菊的混合成分选用纳豆芽孢杆菌和植物乳杆菌进行发酵处理,这两种菌能充分降解苦瓜中的苦味成分,而且还能在产生酵素和益生元的同时使苦瓜汁、甜叶菊提取物中固形物的溶解度进一步提高,改善终产品的性状。
(4)本发明针对苦瓜汁、甜叶菊提取物中营养成分的不足,还可以适当补充植物性氮源和糖。玉米浆本身可以用于食品工业中,并且其是植物提取成分,不含奶、牛肉浸膏等动物源成分。水解玉米浆加入发酵液中既能为益生菌的生长提供必要的氮源,经过发酵后残留的玉米浆也能作为风味物质丰富本发明所述固体饮料的口味,使得饮料回味悠长,呈现独特的玉米香味。
具体实施方式
以下结合具体实施例,进一步阐述本发明。这些实施例仅用于说明本发明而不用于限制本发明的范围。下列实施例中未注明具体条件的实验方法,通常按照常规条件或按照制造厂商所建议的条件。除非另行定义,文中所使用的所有专业与科学用语与本领域熟练人员所熟悉的意义相同。此外,任何与所记载内容相似或均等的方法及材料皆可应用于本发明方法中。文中所述的较佳实施方法与材料仅作示范之用。
实施例中未注明具体技术或条件者,按照本领域内的文献所描述的技术或条件,或者按照产品说明书进行。所用试剂或仪器未注明生产厂商者,均为可通过正规渠道商购获得的常规产品。
实施例1
从市售含活纳豆芽孢杆菌的食品中分离适用于制备食品的纳豆芽孢杆菌,经过纯化、生化鉴定后,保藏于马铃薯固体斜面上。从含有植物乳杆菌的酸奶中,分离植物乳杆菌,经过镜检、纯化后,保藏于THB固体斜面上。
从固体斜面上挑取纳豆芽孢杆菌接种于10mL PDA液体培养基中;从固体斜面上挑取植物乳杆菌接种于10mL THB液体培养基中。32℃培养12h,制备一级种子液。
将纳豆芽孢杆菌一级种子液10mL、植物乳杆菌一级种子液10mL分别接种于350mLPDA液体培养基和350mL THB液体培养基中,30℃培养12h,制备二级种子液。
苦瓜预处理和匀浆:选用新鲜七成熟苦瓜,去瓤、清洗后切块,按照1:1的重量比加入饮用纯净水打匀浆。
将甜叶菊干叶粉碎,过50目筛,按照1:6的重量比加入饮用纯净水煮沸30分钟;
将苦瓜匀浆和甜叶菊沸水提取物按体积比1:1混合(各35L),进料至100L发酵罐中,同时添加1L水解玉米浆,接种纳豆芽孢杆菌二级种子液350mL、植物乳杆菌二级种子液350mL,28℃发酵3日。
发酵液纳滤后,经95℃,30s高温巴氏灭菌,然后加入10%的糊精喷雾干燥获得灭菌酵素型苦瓜固体饮料。
将所述固体饮料按照1:10-20复水后,随机选择30名消费者进行感官评分,并进行整体感官印象评价。
感官评分指标包括:溶解度、均匀度、色泽、气味、口感。每个评分指标的分值设置为1-5分的整数,评分数越高则感官效果越好。
对30名消费者的感官评分取平均值:溶解度3.6分、均匀度4.3分、色泽4.1分、气味4.7分、口感4.5分。
超过半数的消费者认为没有明显感觉到苦涩感,并有淡淡的玉米香味,甜味清新持久,口感较好。
实施例2
从中国工业微生物菌种保藏管理中心(CICC)购买纳豆芽孢杆菌CICC 10262作为纳豆芽孢杆菌发酵菌种。
以发明人实验室保藏的植物乳杆菌参考株ATCC 14917作为植物乳杆菌发酵菌株。
从固体斜面上挑取纳豆芽孢杆菌CICC 10262接种于10mL PDA液体培养基中;从固体斜面上挑取植物乳杆菌ATCC 14917接种于含有5mL THB+5mL脱脂乳的混合液体培养基中。32℃培养12h,制备一级种子液。
将纳豆芽孢杆菌一级种子液10mL、植物乳杆菌一级种子液10mL分别接种于350mLPDA液体培养基和350mL THB液体培养基中,30℃培养12h,制备二级种子液。
苦瓜预处理和匀浆:选用新鲜七成熟苦瓜,去瓤、清洗后切块,按照1:1的重量比加入饮用纯净水打匀浆。
将甜叶菊干叶粉碎,过50目筛,按照1:5的重量比加入饮用纯净水煮沸30分钟;
将苦瓜匀浆和甜叶菊沸水提取物按体积比1:1混合(各35L),进料至100L发酵罐中,加入纳豆芽孢杆菌二级种子液350mL、植物乳杆菌二级种子液350mL,30℃发酵1日。
发酵液过100目筛后,加入5%的明胶,冷冻干燥获得活菌酵素型苦瓜固体饮料。
称取固体饮料1g,加入灭菌生理盐水复溶,利用10倍比梯度稀释法涂布THB平板,每梯度设置三个重复,培养12h后,计数菌落数。所述活菌酵素型苦瓜固体饮料中含有活菌数为5×108-2×109CFU/g。
上述说明并非对本发明的限制,本发明也并不限于上述举例。本技术领域的普通技术人员在本发明的实质范围内,作出的变化、改型、添加或替换,也应属于本发明的保护范围,本发明的保护范围以权利要求书为准。
Claims (10)
1.一种酵素型苦瓜固体饮料的制备方法,其特征在于包括以下步骤:
(1)苦瓜预处理和匀浆:选用新鲜七成熟苦瓜,去瓤、清洗后切块,按照1:1的重量比加入饮用纯净水打匀浆;
(2)甜叶菊预处理:将甜叶菊干叶粉碎,过50目筛,按照1:5-6的重量比加入饮用纯净水煮沸30分钟;
(3)将步骤(1)获得的苦瓜匀浆和步骤(2)获得的甜叶菊水提取物1:1混合进料至发酵罐,接种纳豆芽孢杆菌和植物乳杆菌发酵1-3日;
(4)发酵液过滤,干燥制粒即得酵素型苦瓜固体饮料。
2.如权利要求1所述酵素型苦瓜固体饮料的制备方法,其特征在于:所述步骤(3)中纳豆芽孢杆菌和植物乳杆菌混合菌种的接种量为1-5%,混合菌种中纳豆芽孢杆菌和植物乳杆菌的数量比为1-100:1。
3.如权利要求1-2所述酵素型苦瓜固体饮料的制备方法,其特征在于:所述步骤(4)中发酵液过100目筛过滤,滤液经高温巴氏灭菌后冷冻干燥获得灭菌酵素型苦瓜固体饮料。
4.如权利要求1-2所述酵素型苦瓜固体饮料的制备方法,其特征在于:所述步骤(4)中发酵液过100目筛过滤,滤液添加糊精,喷雾干燥获得活菌酵素型苦瓜固体饮料。
5.如权利要求1-2所述酵素型苦瓜固体饮料的制备方法,其特征在于:步骤(3)中还向发酵罐中加入水解玉米浆、无机盐等。
6.如权利要求5所述酵素型苦瓜固体饮料的制备方法,其特征在于:向发酵罐中加入发酵液总体积2-10%的水解玉米浆,所述的无机盐选自由NaCl、KCl、CaCl2、MgCl2、NaH2PO4、Na2HPO4、KH2PO4、K2HPO4组成的组。
7.如权利要求1-2所述酵素型苦瓜固体饮料的制备方法,其特征在于步骤(3)中还向发酵罐中加入选自蔗糖、葡萄糖、果糖、砂糖、红糖所组成组中的一种或多种。
8.一种酵素型苦瓜固体饮料,其是将苦瓜、甜叶菊提取物后混合,经过纳豆芽孢杆菌和植物乳杆菌发酵制备获得的酵素型苦瓜固体饮料。
9.如权利要求8所述的酵素型苦瓜固体饮料,其中苦瓜提取物为苦瓜匀浆、甜叶菊提取物为甜叶菊叶的水提取物。
10.如权利要求8或9所述的酵素型苦瓜固体饮料,其是由权利要求1-7所述方法制备获得的。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710300759.5A CN107212223B (zh) | 2017-05-02 | 2017-05-02 | 一种酵素型苦瓜固体饮料的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710300759.5A CN107212223B (zh) | 2017-05-02 | 2017-05-02 | 一种酵素型苦瓜固体饮料的制备方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN107212223A true CN107212223A (zh) | 2017-09-29 |
CN107212223B CN107212223B (zh) | 2021-02-05 |
Family
ID=59943755
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710300759.5A Active CN107212223B (zh) | 2017-05-02 | 2017-05-02 | 一种酵素型苦瓜固体饮料的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107212223B (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109247579A (zh) * | 2018-10-25 | 2019-01-22 | 黑龙江惊哲森林农业科技开发有限责任公司 | 一种玉米须降血糖酵素及其制备方法 |
CN110200275A (zh) * | 2019-06-27 | 2019-09-06 | 湖北瑞晟生物有限责任公司 | 益生菌发酵玫瑰花渣产品及其制备 |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102669761A (zh) * | 2011-03-10 | 2012-09-19 | 南昌大学 | 一种苦瓜饮料及其制备方法 |
CN103610205A (zh) * | 2013-11-28 | 2014-03-05 | 刘菊 | 苦瓜速溶饮料的制备方法 |
CN103976420A (zh) * | 2013-12-05 | 2014-08-13 | 李海珍 | 一种蔬菜酵素保健饮料 |
CN104489669A (zh) * | 2014-12-12 | 2015-04-08 | 深圳先进技术研究院 | 一种植物酵素益生菌粉及其制备方法 |
CN105341595A (zh) * | 2015-07-01 | 2016-02-24 | 江南大学 | 一种苦瓜酵素保健饮料的制作方法 |
CN105661219A (zh) * | 2015-12-31 | 2016-06-15 | 武汉碧萝金科技有限责任公司 | 一种甜叶菊燕麦胚芽酵素黑木耳饮料及其制备方法 |
CN106070429A (zh) * | 2016-06-17 | 2016-11-09 | 黄春梅 | 一种补肾强筋苦瓜片及其制备方法 |
CN106261244A (zh) * | 2016-08-12 | 2017-01-04 | 安庆天工匠造食品有限公司 | 一种蜜柑西番莲蜂蜜饮料及其制作方法 |
-
2017
- 2017-05-02 CN CN201710300759.5A patent/CN107212223B/zh active Active
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102669761A (zh) * | 2011-03-10 | 2012-09-19 | 南昌大学 | 一种苦瓜饮料及其制备方法 |
CN103610205A (zh) * | 2013-11-28 | 2014-03-05 | 刘菊 | 苦瓜速溶饮料的制备方法 |
CN103976420A (zh) * | 2013-12-05 | 2014-08-13 | 李海珍 | 一种蔬菜酵素保健饮料 |
CN104489669A (zh) * | 2014-12-12 | 2015-04-08 | 深圳先进技术研究院 | 一种植物酵素益生菌粉及其制备方法 |
CN105341595A (zh) * | 2015-07-01 | 2016-02-24 | 江南大学 | 一种苦瓜酵素保健饮料的制作方法 |
CN105661219A (zh) * | 2015-12-31 | 2016-06-15 | 武汉碧萝金科技有限责任公司 | 一种甜叶菊燕麦胚芽酵素黑木耳饮料及其制备方法 |
CN106070429A (zh) * | 2016-06-17 | 2016-11-09 | 黄春梅 | 一种补肾强筋苦瓜片及其制备方法 |
CN106261244A (zh) * | 2016-08-12 | 2017-01-04 | 安庆天工匠造食品有限公司 | 一种蜜柑西番莲蜂蜜饮料及其制作方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109247579A (zh) * | 2018-10-25 | 2019-01-22 | 黑龙江惊哲森林农业科技开发有限责任公司 | 一种玉米须降血糖酵素及其制备方法 |
CN110200275A (zh) * | 2019-06-27 | 2019-09-06 | 湖北瑞晟生物有限责任公司 | 益生菌发酵玫瑰花渣产品及其制备 |
Also Published As
Publication number | Publication date |
---|---|
CN107212223B (zh) | 2021-02-05 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104323059B (zh) | 一种发酵蔬菜水果酱产品及其制备 | |
CN103168841B (zh) | 一种薰衣草保健酸奶 | |
CN105815718A (zh) | 一种发酵果蔬酱及其制备方法 | |
CN105167095A (zh) | 一种火龙果果皮乳酸发酵饮料及其制备方法 | |
CN104664506A (zh) | 多功能活性乳酸菌发酵复合果蔬汁饮料及其制备方法 | |
CN103168844A (zh) | 一种玫瑰花复合营养酸奶 | |
CN103211012B (zh) | 一种茉莉花养颜酸奶 | |
CN101069547A (zh) | 天然竹汁豆浆的加工方法 | |
CN104323211A (zh) | 一种发酵西红柿酱产品制备方法 | |
CN105831248A (zh) | 一种葛根黑豆酸奶 | |
CN103202334B (zh) | 一种百合润肺酸奶的制备工艺 | |
CN103211013A (zh) | 一种茅岩莓养生酸奶 | |
CN107212223A (zh) | 一种酵素型苦瓜固体饮料的制备方法 | |
CN106036310A (zh) | 一种竹笋饮料的制作方法 | |
CN103168842A (zh) | 一种枸杞菜护肝解酒酸奶 | |
CN103168840A (zh) | 一种巴旦木养生酸奶 | |
CN108420064A (zh) | 一种玫瑰花柿子复合酵素的制备方法 | |
CN104026235A (zh) | 一种蔓越莓胶原多肽Ca酸牛奶 | |
CN103190477A (zh) | 一种紫罗兰美容养颜酸奶的制备工艺 | |
CN103202337A (zh) | 一种洛神花保健酸奶的制备工艺 | |
CN105695287A (zh) | 一种富硒木耳桑葚保健黑醋 | |
KR101908647B1 (ko) | 한약재 추출물을 이용한 프로바이오틱 유산균 제조방법 | |
CN105661399A (zh) | 一种蓝莓复合粉及其制备方法 | |
CN105614611A (zh) | 一种果蔬发酵制品 | |
CN109588708A (zh) | 一种地梢瓜发酵液及其制备方法和饮料 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |