CN107223754A - 产乳酸芽孢杆菌发酵石斛制作石斛果脯的方法 - Google Patents
产乳酸芽孢杆菌发酵石斛制作石斛果脯的方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开产乳酸芽孢杆菌发酵石斛制作石斛果脯的方法,是采用选料:热烫:发酵剂的配比和活化,接种,发酵,冷冻处理,糖渍,糖煮,干燥,上糖衣即得石斛果脯。可以鲜石斛为原料发酵后制作,也可以利用发酵石斛酒的余料制作,其生产成本较采用新鲜石斛低,发酵后的石斛杆本身具有一定酸味,能够丰富糖渍石斛的口感,其组织结构更松软,制得的糖渍石斛更容易食用,咀嚼后无残渣,营养物质更容易被人体吸收消化,果脯口感甜脆,口味协调,风味佳,具有石斛特有的香气,易于咀嚼,营养价值高,是一种方便易食的休闲食品,而且制备过程简单,具有广阔的市场前景。
Description
技术领域
本发明涉及一种果脯的制作方法,具体是一种产乳酸芽孢杆菌发酵石斛制作石斛果脯的方法,属于食品加工领域。
背景技术
石斛是我国传统的中药材,具有益胃生津、滋阴清热、抗癌防老等功效。在《神农本草经》中,石斛就被称为保健滋补上品,被列为“中华九大仙草”之首。现代科学也证明石斛具有增强免疫力、消除肿瘤、抑制癌症等作用,对咽喉疾病、肠胃疾病、白内障、心血管疾病、糖尿病、肿瘤均具有显著疗效。随着2016年4月国家卫计委公布征求铁皮石斛作为新食品原料的意见函,石斛的研究及应用都在不断增加。其中发酵型石斛酒受到越来越多的关注,但发酵型石斛酒过滤后剩余的石斛杆却没有得到很好的利用,造成浪费。
产乳酸芽孢杆菌是革兰氏阳性菌,属厚壁菌门,好氧、能产孢子和L-乳酸,是近年来益生菌领域的后起之秀。它具有庞大的酶系统,可产生蛋白酶、脂肪酶、淀粉酶以及木聚糖酶等酶以促进自身生长,同时产生凝结素等抗菌物质抑制其他有害菌的生长。产乳酸芽孢杆菌具有改善胃肠道微环境、增强肠道粘膜免疫能力等生理功能,它除了具有乳酸菌的所有特点外,还具有抗逆性强、耐高温、耐酸、易储存等芽孢杆菌所有的独特性,因此能顺利通过胃酸和消化酶的双重关口进入肠道“定居”,起到调节肠道菌群的作用。
果脯是以新鲜的水果和蔬菜等与食用糖、蜂蜜料等为原料,经加工而成的食品,属于糖制品。目前采用鲜石斛制备的石斛果脯,存在粗纤维含量高,食用后有残渣的问题。如现有专利《一种石斛蜜饯的制作方法》(申请号:201510120564.3)即采用鲜石斛制备石斛果脯,采用了蒸汽爆破、真空浸渍进行石斛果脯的加工,不但提高了果脯生产的设备要求,增加了生产成本,而且生产的果脯存在粗纤维含量高,食用后有残渣,营养物质流失严重,缺少原果天然风味、口感过甜等缺点。
发明内容
本发明的目的在于公开一种产乳酸芽孢杆菌发酵石斛制作石斛果脯的方法。
为了实现上述目的,本发明采用如下具体的技术方案:
a.选料:选取成色好的新石斛为原料,洗净,切成1~5cm的长条形状;
b.热烫:将长条形状的石斛热烫1~2min,与水混合,石斛:水重量比为1:1~5;
c.发酵剂的配比和活化:
c.1发酵剂的重量份配比:产乳酸芽孢杆菌粉(109~1012cfu/g)1~5,氯化钠2~8,葡萄糖10~15,菊粉1~5,聚葡萄糖0~5,香菇提取物0~8;
c.2菌种的活化:将配好的发酵剂投入已灭菌的生理盐水进行活化15~30min,以提升菌种的活力;
d.接种:将已经活化好的发酵剂按接种量为0.5~4%接种到原料液中,摇匀,让菌种与原料充分混合;
e.发酵:将已接种调配好的石斛进行发酵,发酵温度20~35℃,发酵时间3~7d;
f.冷冻处理:发酵完成后,过滤得石斛杆,将石斛杆用清水洗净,沥干,放入-15~-30℃的环境中冷冻24~72h;
g.糖渍:配置30~60%的糖液,将石斛杆加入糖液中,石斛杆与糖液的重量比为1:1~5,煮沸10~25min后,将糖液与石斛杆倒入干净容器中,糖渍5~10h;
h.糖煮:将石斛杆捞出,余下的糖液加糖至糖液浓度达65~80%,再将石斛杆倒入,先用大火煮沸,之后用文火煮制30~60min,糖煮过程中始终控制糖液浓度65~80%;
i.干燥:将石斛杆捞出后,置于50~70℃环境下烘干,烘干时间为15~50min;
j.上糖衣:烘干后将糖渍石斛杆置于白砂糖粉中,混合均匀,使石斛杆表面均匀附有白砂糖粉,即得石斛果脯。
本发明以鲜石斛为原料,通过先发酵后糖渍的加工工艺制备发酵石斛果脯。同样也可以利用发酵石斛酒的余料为原料进行深加工,制备发酵石斛果脯。
发酵后的石斛杆本身具有一定酸味,能够丰富糖渍石斛的口感。由于石斛本身含有许多粗纤维,直接鲜食或者采用鲜石斛进行糖渍,口感比较粗糙,食用后会留下很多残渣,而发酵后石斛的组织结构更松软,制得的糖渍石斛更容易食用,咀嚼后无残渣,其营养物质更容易被人体吸收消化。采用发酵酒的余料进行糖渍产品的生产,能够充分利用食品加工的余料,其生产成本较采用新鲜石斛低,利用发酵石斛制作的果脯口感甜脆,口味协调,风味佳,具有石斛特有的香气,易于咀嚼,营养价值高,是一种方便易食的休闲食品,而且制备过程简单,具有广阔的市场前景。
具体实施方式
下面通过实例对本发明做进一步详细说明,这些实例仅用来说明本发明,并不限制本发明的保护范围。
实施例一:
a.选料:选取成色好、新石斛为原料,洗净,切成2cm的长条形状;
b.热烫:将长条形状的石斛热烫1min,与水混合,石斛:水重量比为1:2;
c.发酵剂的配比和活化:
c.1发酵剂的重量份配比:产乳酸芽孢杆菌粉(1012cfu/g)2,氯化钠2,葡萄糖15,菊粉2,聚葡萄糖1,香菇提取物1;
c.2菌种的活化:将配好的发酵剂投入已灭菌的生理盐水进行活化20min,以提升菌种的活力;
d.接种:把已经活化好的发酵剂按接种量为1%接种到原料液中,摇匀,让菌种与原料充分混合;
e.发酵:将已接种调配好的石斛进行发酵,发酵温度31℃,发酵时间7d;
f.冷冻处理:发酵完成后,过滤得石斛杆,将石斛杆用清水洗净,沥干,放入-18℃的环境中冷冻36h;
g.糖渍:配置60%的糖液,将石斛杆加入糖液中,石斛杆与糖液的重量比为1:2,煮沸15min后,将糖液与石斛杆倒入干净容器中,糖渍8h;
h.糖煮:将石斛杆捞出,余下的糖液加糖至糖液浓度达70%,再将石斛杆倒入,先用大火煮沸,之后用文火煮制45min,糖煮过程中始终控制糖液浓度65%;
i.干燥:将石斛杆捞出后,置于50℃烘箱中烘干,烘干时间为30min;
j.上糖衣:烘干后将糖渍石斛杆置于白砂糖粉中,混合均匀,使石斛杆表面均匀附有白砂糖粉,即得石斛果脯。
实施例二:
a.选料:选取成色好、新石斛为原料,洗净,切成3cm的长条形状;
b.热烫:将长条形状的石斛热烫2min,与水混合,石斛:水重量比为1:3;
c.发酵剂的配比和活化:
c.1发酵剂的重量份配比:产乳酸芽孢杆菌粉(1012cfu/g)3,氯化钠3,葡萄糖15,菊粉5;
c.2菌种的活化:将配好的发酵剂投入已灭菌的生理盐水进行活化15min,以提升菌种的活力;
d.接种:将已经活化好的发酵剂按接种量为1%接种到原料液中,摇匀,让菌种与原料充分混合;
e.发酵:将已接种调配好的石斛进行发酵,发酵温度30℃,发酵时间6d;
f.冷冻处理:发酵完成后,过滤得石斛杆,将石斛杆用清水洗净沥干,放入-20℃的环境中冷冻72h;
g.糖渍:配置60%的糖液,将石斛杆加入糖液中,石斛杆与糖液的比例为1:5,煮沸25min后,将糖液与石斛杆倒入干净容器中,糖渍10h;
h.糖煮:将石斛杆捞出,余下的糖液加糖至糖液浓度达80%,再将石斛杆倒入,先用大火煮沸,之后用文火煮制30min,糖煮过程中始终控制糖液浓度70%;
i干燥:将石斛杆捞出后,置于65℃烘箱中烘干,烘干时间为20min;
j.上糖衣:烘干后将糖渍石斛杆置于白砂糖粉中,混合均匀,使石斛杆表面均匀附有白砂糖粉,即得石斛果脯。
Claims (3)
1.产乳酸芽孢杆菌发酵石斛制作石斛果脯的方法,其特征在于:是采用如下技术方案:
a.选料:选取成色好的新石斛为原料,洗净,切成1~5cm的长条形状;
b.热烫:将长条形状的石斛热烫1~2min,与水混合,石斛:水重量比为1:1~5;
c.发酵剂的配比和活化:
c.1发酵剂的重量份配比:产乳酸芽孢杆菌粉(109~1012cfu/g)1~5,氯化钠2~8,葡萄糖10~15,菊粉1~5,聚葡萄糖0~5,香菇提取物0~8;
c.2菌种的活化:将配好的发酵剂投入已灭菌的生理盐水进行活化15~30min,以提升菌种的活力;
d.接种:将已经活化好的发酵剂按接种量为0.5~4%接种到原料液中,摇匀,让菌种与原料充分混合;
e.发酵:将已接种调配好的石斛进行发酵,发酵温度20~35℃,发酵时间3~7d;
f.冷冻处理:发酵完成后,过滤得石斛杆,将石斛杆用清水洗净,沥干,放入-15~-30℃的环境中冷冻24~72h;
g.糖渍:配置30~60%的糖液,将石斛杆加入糖液中,石斛杆与糖液的重量比为1:1~5,煮沸10~25min后,将糖液与石斛杆倒入干净容器中,糖渍5~10h;
h.糖煮:将石斛杆捞出,余下的糖液加糖至糖液浓度达65~80%,再将石斛杆倒入,先用大火煮沸,之后用文火煮制30~60min,糖煮过程中始终控制糖液浓度65~80%;
i.干燥:将石斛杆捞出后,置于50~70℃环境下烘干,烘干时间为15~50min;
j.上糖衣:烘干后将糖渍石斛杆置于白砂糖粉中,混合均匀,使石斛杆表面均匀附有白砂糖粉,即得石斛果脯。
2.根据权利要求1所述的产乳酸芽孢杆菌发酵橘皮制作低糖橘皮果脯的方法,其特征在于:是采用如下具体技术方案:
a.选料:选取成色好、新石斛为原料,洗净,切成2cm的长条形状;
b.热烫:将长条形状的石斛热烫1min,与水混合,石斛:水重量比为1:2;
c.发酵剂的配比和活化:
c.1发酵剂的重量份配比:产乳酸芽孢杆菌粉(1012cfu/g)2,氯化钠2,葡萄糖15,菊粉2,聚葡萄糖1,香菇提取物1;
c.2菌种的活化:将配好的发酵剂投入已灭菌的生理盐水进行活化20min,以提升菌种的活力;
d.接种:把已经活化好的发酵剂按接种量为1%接种到原料液中,摇匀,让菌种与原料充分混合;
e.发酵:将已接种调配好的石斛进行发酵,发酵温度31℃,发酵时间7d;
f.冷冻处理:发酵完成后,过滤得石斛杆,将石斛杆用清水洗净,沥干,放入-18℃的环境中冷冻36h;
g.糖渍:配置60%的糖液,将石斛杆加入糖液中,石斛杆与糖液的重量比为1:2,煮沸15min后,将糖液与石斛杆倒入干净容器中,糖渍8h;
h.糖煮:将石斛杆捞出,余下的糖液加糖至糖液浓度达70%,再将石斛杆倒入,先用大火煮沸,之后用文火煮制45min,糖煮过程中始终控制糖液浓度65%;
i.干燥:将石斛杆捞出后,置于50℃烘箱中烘干,烘干时间为30min;
j.上糖衣:烘干后将糖渍石斛杆置于白砂糖粉中,混合均匀,使石斛杆表面均匀附有白砂糖粉,即得石斛果脯。
3.根据权利要求1所述的产乳酸芽孢杆菌发酵橘皮制作低糖橘皮果脯的方法,其特征在于:是采用如下具体技术方案:
a.选料:选取成色好、新石斛为原料,洗净,切成3cm的长条形状;
b.热烫:将长条形状的石斛热烫2min,与水混合,石斛:水重量比为1:3;
c.发酵剂的配比和活化:
c.1发酵剂的重量份配比:产乳酸芽孢杆菌粉(1012cfu/g)3,氯化钠3,葡萄糖15,菊粉5;
c.2菌种的活化:将配好的发酵剂投入已灭菌的生理盐水进行活化15min,以提升菌种的活力;
d.接种:将已经活化好的发酵剂按接种量为1%接种到原料液中,摇匀,让菌种与原料充分混合;
e.发酵:将已接种调配好的石斛进行发酵,发酵温度30℃,发酵时间6d;
f.冷冻处理:发酵完成后,过滤得石斛杆,将石斛杆用清水洗净沥干,放入-20℃的环境中冷冻72h;
g.糖渍:配置60%的糖液,将石斛杆加入糖液中,石斛杆与糖液的比例为1:5,煮沸25min后,将糖液与石斛杆倒入干净容器中,糖渍10h;
h.糖煮:将石斛杆捞出,余下的糖液加糖至糖液浓度达80%,再将石斛杆倒入,先用大火煮沸,之后用文火煮制30min,糖煮过程中始终控制糖液浓度70%;
i干燥:将石斛杆捞出后,置于65℃烘箱中烘干,烘干时间为20min;
j.上糖衣:烘干后将糖渍石斛杆置于白砂糖粉中,混合均匀,使石斛杆表面均匀附有白砂糖粉,即得石斛果脯。
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