CN107259259A - 一种微生态饮料及其制备方法 - Google Patents
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- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims description 3
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- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 3
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- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 claims description 3
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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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Abstract
本发明属于食用菌深加工技术领域,具体涉及一种微生态饮料及其制备方法。其成分按重量占比由以下物质组成:乳酸菌0.5%~1.5%、双歧杆菌0.5%~1.0%、果葡萄浆2%~5%、白砂糖3%~8%、淀粉3%~5%、维生素0.05%~0.15%、牛磺酸0.1%~0.3%、肌醇0.05%~0.2%、无机盐2%~5%、食用菌提取液20%~40%,其余为蒸馏水。食用菌提取液含有丰富的维生素、蛋白质、氨基酸、酶等物质,具有抗氧化、抗癌,抑制肿瘤,防治心脑血管病、糖尿病等提高人体免疫力的功能;微生物在发酵液中能够迅速繁殖并分泌出碳水化合物类、糖脂类、脂肪酸类、氨基酸类等功能性物质,促进肠胃消化,降低胆固醇含量。
Description
技术领域
本发明属于食用菌深加工技术领域,具体涉及一种微生态饮料及其制备方法。
背景技术
随着饮料行业的发展,饮料成为人们生活不可或缺的一部分。饮料由发展初期的品牌、种类单一性,逐渐向多元化化发展;原料由单一、非天然性逐渐向复合、天然性发展等。市场上的饮料主要以乳饮料、碳酸饮料、果蔬饮料、茶饮料等居多,这给人们的选择提供了更丰富的渠道。但伴随着人们对生命健康意识的提高,具有营养与保健功效的产品日益受到广大消费者的青睐。如何喝出健康成为近年来饮料行业发展的不断追求。
食用菌含有丰富的蛋白质、萜类、多糖、膳食纤维、核苷酸类等营养物质,具有重要的医疗保健功能,如抗肿瘤防癌、降低血糖和胆固醇、抗疲劳、抗氧化、延缓衰老等,已逐渐被消费者认可并走向保健品行业。在市场上食用菌饮料虽未普及,但目前国内外已有相关性产品。其生产方法主要是菌丝体深层发酵法和食用菌提取液配制法。菌丝体深层发酵法,得到含有菌丝体的发酵液,通过浸提、过滤,再与辅料配制成食用菌饮料,但此种方法处理繁琐、潜在的成本大;食用菌提取液配制法,主要是通过鲜榨食用菌子实体并加入一些辅料,配制成食用菌饮料,但产品的质量不均一,且不能保证食用菌原有的风味。乳酸菌、双歧杆菌等有益微生物可分泌碳水化合物类、糖酯类、氨基酸类等物质,促进肠胃消化,降低胆固醇含量,增强机体机能,调节机体新陈代谢能力。然而目前市场以食用菌为基础原料的饮料较少,鉴于食用菌和有益微生物的功能性价值,因此利用有益细菌发酵食用菌提取物并开发具有营养、保健功能的食用菌微生态饮料,其将具有良好的保健效果。
发明内容
为解决现有技术中存在的上述问题,本发明提供一种微生态饮料及其制备方法,该饮料通过乳酸菌、双歧杆菌等有益细菌发酵天然产物,产生的发酵产品具有生津解渴、增强机体机能、缓解机体疲劳、促进肠胃蠕动、调节机体新陈代谢能力、保健等功效;产品酸甜清爽可口,所需成分均为安全无毒,适用于运动前后、进餐前后等各种生理调节。
本发明采用的技术方案如下:
一种微生态饮料,其成分按重量占比由以下物质组成:乳酸菌0.5%~1.5%、双歧杆菌0.5%~1.0%、果葡萄浆2%~5%、白砂糖3%~8%、淀粉3%~5%、维生素0.05%~0.15%、牛磺酸0.1%~0.3%、肌醇0.05%~0.2%、无机盐2%~5%、食用菌提取液20%~40%,其余为蒸馏水。
所述乳酸菌为嗜热链球菌Streptococcus thermophilus、嗜酸乳杆菌Lactobacillus acidophilus、干酪乳杆菌Lactobacillus casei、植物乳杆菌lactobacillus plantarum中的两种或几种。
所述双歧杆菌为长双歧杆菌Bifidobacterium longum、乳双歧杆菌Bifidobacterium lactis中的一种或两种。
所述食用菌提取液为灵芝、白牛肝菌、银耳、香菇、猴头菇中的两种或几种。
所述无机盐的成分组成为NaCl、柠檬酸鈉、KH2PO4、K2HPO4、CaCl2,其占比为1:1:1:1:0.5。
所述维生素的成分组成为维生素B1、维生素B2、维生素B6、维生素C,其占比为3:2:20:120。
一种如上述所述的微生态饮料的制备方法,包括以下步骤:
(1)食用菌提取液处理
A、预处理:取灵芝、白牛肝菌、银耳、香菇、猴头菇中的两种或几种,自然条件下风干备用;
B、粉碎:将选取好的食用菌,用粉碎机粉碎并过60目筛;
C、浸提:将打磨好的食用菌粉与水按物料1:20~40的比例,文火煮沸1h;
D、离心:将浸提物于8000r/min,离心5min,取上清液备用;
(2)发酵处理
A、配置及灭菌:配制液体培养基并高温灭菌;
B、发酵:将乳酸菌和双歧杆菌菌种接种于液体培养基中,并厌氧发酵;
C、终止:发酵pH值达到设定值、有效总活菌数达到设定值时,发酵终止;
(3)成品处理
A、调配:向发酵液中加入过滤除菌的维生素、牛磺酸和肌醇,混合调配;
B、灌装:将复合调配液于135℃,灭菌20s后灌装成品。
所述步骤(2)的A步骤中,液体培养基的组成成分为果葡萄浆2%~5%、白砂糖2%~4%、淀粉3%~5%、无机盐2%~5%、食用菌提取液20%~40%、余量为蒸馏水,115℃、灭菌20min。
所述步骤(2)的B步骤中,乳酸菌和双歧杆菌与液体培养基的接种比例均为3%~5%,厌氧发酵条件为:25℃~37℃。
所述步骤(2)的C步骤中,pH值的设定值为3.5~4.5,有效总活菌数的设定值为2-10*108CFU/mL。
所述步骤(3)的A步骤中,按重量占比加入的维生素为0.05%~0.15%、牛磺酸为0.1%~0.3%、肌醇为0.05%~0.2%。
与现有技术相比,本发明具有如下优异技术效果:
(1)食用菌提取液含有丰富的维生素、蛋白质、氨基酸、酶等物质,具有抗氧化、抗癌,抑制肿瘤,防治心脑血管病、糖尿病等提高人体免疫力的功能。
(2)微生物在发酵液中能够迅速繁殖并分泌出碳水化合物类、糖脂类、脂肪酸类、氨基酸类等功能性物质,促进肠胃消化,降低胆固醇含量。
(3)无机盐离子作为电解质溶液,可维持机体渗透压平衡;还可调节饮料的口味,促进肠胃吸收。
(4)肌醇具有调节机体代谢、缓解疲劳的功效;牛磺酸可为人体代谢提供非必需氨基酸,具有益智的作用。
(5)产品口感清新、酸甜可口,可促进肠胃消化,能够补充人体代谢所需的营养物质、矿质元素等,可提高机体的代谢能力,具有生津解渴、缓解机体疲劳的功效。
具体实施方式
以下结合实施例对本发明做进一步解释:
实施例1
一种微生态饮料,其成分按重量比由以下物质组成:乳酸菌1%、双歧杆菌0.5%、果葡萄浆2%、白砂糖5%、淀粉3%、维生素0.1%、牛磺酸0.15%、肌醇0.1%、无机盐2%、食用菌提取液40%,余量为蒸馏水。
乳酸菌为干酪乳杆菌Lactobacillus casei和植物乳杆菌lactobacillusplantarum;双歧杆菌为长双歧杆菌Bifidobacterium longum。
食用菌提取液为灵芝、白牛肝菌、香菇、猴头菇。
无机盐的成分组成为NaCl、柠檬酸鈉、KH2PO4、K2HPO4、CaCl2,其占比为1:1:1:1:0.5。
维生素的成分组成为维生素B1、维生素B2、维生素B6、维生素C,其占比为3:2:20:120。
一种微生态饮料的制备方法,包括以下步骤:
(1)食用菌提取液处理
A、预处理:取灵芝、白牛肝菌、银耳、香菇、猴头菇中的两种或几种,自然条件下风干备用;
B、粉碎:将选取好的食用菌,用粉碎机粉碎并过60目筛;
C、浸提:将打磨好的食用菌粉与水按物料1:20~40的比例,文火煮沸1h;
D、离心:将浸提物于8000r/min,离心5min,取上清液备用;
(2)发酵处理
A、配置及灭菌:配制液体培养基并高温灭菌;液体培养基的组成成分为果葡萄浆2%~5%、白砂糖2%~4%、淀粉3%~5%、无机盐2%~5%、食用菌提取液20%~40%、余量为蒸馏水,115℃、灭菌20min;
B、发酵:将乳酸菌和双歧杆菌菌种接种于液体培养基中,两种菌种与液体培养基的接种比例均为3%,于37℃厌氧发酵;
C、终止:发酵pH值达到4.0、有效总活菌数达到2*108CFU/mL时,发酵终止;
(3)成品处理
A、调配:向发酵液中按重量占比加入过滤除菌的维生素0.1%、牛磺酸0.15%和肌醇0.1%,混合调配;
B、灌装:将复合调配液于135℃,灭菌20s后灌装成品。
最后说明的是,以上优选实施例仅用以说明本发明的技术方案而非限制,尽管通过上述优选实施例已经对本发明进行了详细的描述,但本领域技术人员应当理解,可以在形式上和细节上对其作出各种各样的改变,而不偏离本发明权利要求书所限定的范围。
Claims (11)
1.一种微生态饮料,其特征在于,其成分按重量占比包括以下物质:乳酸菌0.5%~1.5%,双歧杆菌0.5%~1.0%,果葡萄浆2%~5%,白砂糖3%~8%,淀粉3%~5%,维生素0.05%~0.15%,牛磺酸0.1%~0.3%,肌醇0.05%~0.2%,无机盐2%~5%,食用菌提取液20%~40%。
2.根据权利要求1所述的微生态饮料,其特征在于,所述乳酸菌为嗜热链球菌Streptococcus thermophilus、嗜酸乳杆菌Lactobacillus acidophilus、干酪乳杆菌Lactobacillus casei、植物乳杆菌lactobacillus plantarum中的两种或几种。
3.根据权利要求1所述的微生态饮料,其特征在于,所述双歧杆菌为长双歧杆菌Bifidobacterium longum、乳双歧杆菌Bifidobacterium lactis中的一种或两种。
4.根据权利要求1所述的微生态饮料,其特征在于,所述食用菌提取液为灵芝、白牛肝菌、银耳、香菇、猴头菇中的两种或几种。
5.根据权利要求1所述的微生态饮料,其特征在于,所述无机盐的成分组成为NaCl、柠檬酸鈉、KH2PO4、K2HPO4、CaCl2,其占比为1:1:1:1:0.5。
6.根据权利要求1所述的微生态饮料,其特征在于,所述维生素的成分组成为维生素B1、维生素B2、维生素B6、维生素C,其占比为3:2:20:120。
7.一种如权利要求1~6所述的微生态饮料的制备方法,其特征在于,包括以下步骤:
(1)食用菌提取液处理
A、预处理:取灵芝、白牛肝菌、银耳、香菇、猴头菇中的两种或几种,自然条件下风干备用;
B、粉碎:将选取好的食用菌,用粉碎机粉碎并过筛;
C、浸提:将打磨好的食用菌粉与水按比例文火煮沸;
D、离心:将浸提物离心,取上清液备用;
(2)发酵处理
A、配置及灭菌:配制液体培养基并高温灭菌;
B、发酵:将乳酸菌和双歧杆菌菌种接种于液体培养基中,并厌氧发酵;
C、终止:发酵pH值达到设定值、有效总活菌数达到设定值时,发酵终止;
(3)成品处理
A、调配:向发酵液中加入过滤除菌的维生素、牛磺酸和肌醇,混合调配;
B、灌装:将复合调配液灭菌,灌装成品。
8.根据权利要求7所述的微生态饮料的制备方法,其特征在于,所述步骤(2)的A步骤中,液体培养基的组成成分为果葡萄浆2%~5%、白砂糖2%~4%、淀粉3%~5%、无机盐2%~5%、食用菌提取液20%~40%、余量为蒸馏水,115℃、灭菌20min。
9.根据权利要求7所述的微生态饮料的制备方法,其特征在于,所述步骤(2)的B步骤中,乳酸菌和双歧杆菌与液体培养基的接种比例均为3%~5%,厌氧发酵条件为:25℃~37℃。
10.根据权利要求7所述的微生态饮料的制备方法,其特征在于,所述步骤(2)的C步骤中,pH值的设定值为3.5~4.5,有效总活菌数的设定值为2-10*108CFU/mL。
11.根据权利要求7所述的微生态饮料的制备方法,其特征在于,所述步骤(3)的A步骤中,按重量占比加入的维生素为0.05%~0.15%、牛磺酸为0.1%~0.3%、肌醇为0.05%~0.2%。
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