CN107259271A - 一种果蔬综合开发利用的方法 - Google Patents
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Abstract
本发明公开了一种果蔬综合开发利用的方法,该方法以果蔬为原料,通过榨汁将果蔬汁与果蔬渣分离。果蔬汁通过金针菇、黑木耳、灰树花三种食药用菌复合液体发酵,获得抗氧化活性发酵果蔬汁,在DPPH自由基清除体系中,IC50为40~100 ul/mL;果蔬渣通过植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌三种乳酸菌复合固体发酵后,获得具有降血糖功能的果蔬酵素,体外降血糖实验表明对α‑葡萄糖苷酶抑制率为40%~55%。本发明开辟了一条果蔬综合开发利用的新途径,不仅能获得具有抗氧化活性的果蔬汁,还能收获具有降血糖功能的果蔬酵素。
Description
技术领域
本发明属于果蔬综合利用领域,涉及一种果蔬综合开发利用的方法。
背景技术
果蔬加工中会产生很多副产物,果蔬产量的庞大也就决定了加工副产物的增多。近年来,国际市场上畅销的饮料向着兼有营养和疗效的健康饮料方向发展,其销售量大幅增长。特别是利用食用菌液体发酵已成为现代医药和食品工业生产新药剂、新型调味品及保健饮料的重要方式。酵素具有独特的爽口感、香味和风味,是一般饮料所没有的,乳酸菌发酵的果蔬酵素含有丰富的SOD酶、维他命群、微量元素、氨基酸、核酸、醇和脂类等营养物质及风味成分,是一种高营养、高价值的优质饮品。
在发明人的预研究中,食药用菌液体发酵液具有抗氧化活性,而部分乳酸菌具有降血糖功能也由来已有。然而由于食药用菌液体发酵培养基由化学试剂配成,不宜食用;口服乳酸菌不宜于所有人群食用。果蔬汁具有满足食药用菌生长的碳氮源,无机盐及生长因子,使用果蔬汁发酵食药用菌可以获得具有较强抗氧化活性的可饮用发酵液。使用乳酸菌发酵果蔬渣,可以获得具有降血糖功能的果蔬酵素。
发明内容
本发明目的在于提供一种果蔬综合开发利用的方法。
本发明为解决公知技术中存在的技术问题所采取的技术方案是:
以果蔬为原料,通过榨汁将果蔬汁与果蔬渣分离。果蔬汁通过金针菇、黑木耳、灰树花三种食药用菌复合液体发酵,获得抗氧化活性发酵果蔬汁;果蔬渣通过植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌三种乳酸菌复合固体发酵后,获得具有降血糖功能的果蔬酵素。
所述方法步骤如下:
(1)原料果蔬,清洗干净,切成碎块,投入到榨汁机中榨汁,获得果蔬汁和果蔬渣,85℃灭菌20~30 min备用;
(2)将经过液体深层发酵的金针菇、灰树花、黑木耳复合菌株接种于果蔬汁培养基中,菌株比例2:1:2,接种量5%~10%,设置发酵温度23℃~30℃,摇床转速180~250 rpm,pH 为6.5,复合液体发酵2~3 d,得发酵果蔬汁;
(3)将活化了的植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌混合菌液接种于果蔬渣中,菌株比例3:1:1,菌液浓度109(cfu/mL),接种量5%~15%,密闭、复合固体发酵3~6个月,得果蔬酵素。
本发明所述果蔬可以为蓝莓、苹果、梨、火龙果、猕猴桃、苦瓜、胡萝卜、南瓜中的一种或几种。
与现有技术相比,本发明具有的优点和积极效果是:本发明开辟了一条果蔬综合开发利用的新途径。不仅获得了具有抗氧化活性发酵果蔬汁,在DPPH自由基清除体系中,IC50为40~100 ul/mL;而且通过植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌三种乳酸菌复合固体发酵果蔬渣后,获得具有降血糖功能的果蔬酵素,体外降血糖实验表明对α-葡萄糖苷酶抑制率达到40%~55%。
具体实施方式
为能进一步了解本发明的发明内容、特点及功效,兹列举以下实施例,详细说明如下。
实施例 1:
一种果蔬综合开发利用的方法,以蓝莓、苹果、胡萝卜为原料,通过榨汁将果蔬汁与果蔬渣分离。果蔬汁通过金针菇、黑木耳、灰树花三种食药用菌复合液体发酵,获得抗氧化活性发酵果蔬汁;果蔬渣通过植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌三种乳酸菌复合固体发酵后,获得具有降血糖功能的果蔬酵素。
所述方法步骤如下:
(1)准备蓝莓、苹果、胡萝卜,清洗干净,切成碎块,投入到榨汁机中榨汁,获得果蔬汁和果蔬渣,85℃灭菌30 min备用;将果蔬汁配制成果蔬汁培养基;
(2)将经过液体深层发酵的金针菇、灰树花、黑木耳复合菌株接种于果蔬汁培养基中,菌株比例2:1:2,接种量10%,设置发酵温度25℃,摇床转速200 rpm,pH 6.5,复合液体发酵3d,得发酵果蔬汁;
(3)将活化了的植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌混合菌液接种于果蔬渣中,菌株比例3:1:1,菌液浓度109(cfu/mL)左右,接种量10%,复合固体发酵3个月,得果蔬酵素;
本发明所述果蔬汁培养基组成为,蓝莓汁40份,苹果汁5份,胡萝卜汁10份,葡萄糖10份,酵母粉5份,蜂蜜4份,水26份。
本发明所述发酵果蔬汁在DPPH自由基清除体系中,IC50为40 ul/mL;果蔬酵素体外降血糖实验表明对α-葡萄糖苷酶抑制率为55%。
实施例 2:
一种果蔬综合开发利用的方法,以梨、火龙果、猕猴桃、苦瓜为原料,通过榨汁将果蔬汁与果蔬渣分离。果蔬汁通过金针菇、黑木耳、灰树花三种食药用菌复合液体发酵,获得抗氧化活性发酵果蔬汁;果蔬渣通过植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌三种乳酸菌复合固体发酵后,获得具有降血糖功能的果蔬酵素。
所述方法步骤如下:
(1)准备梨、火龙果、猕猴桃、苦瓜,清洗干净,切成碎块,投入到榨汁机中榨汁,获得果蔬汁和果蔬渣,85℃灭菌30 min备用;将果蔬汁配制成果蔬汁培养基;
(2)将经过液体深层发酵的金针菇、灰树花、黑木耳复合菌株接种于果蔬汁培养基中,菌株比例2:1:2,接种量15%,设置发酵温度25℃,摇床转速200 rpm,pH 6.5,复合液体发酵3d,得发酵果蔬汁;
(3)将活化了的植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌混合菌液接种于果蔬渣中,菌株比例3:1:1,菌液浓度109(cfu/mL)左右,接种量15%,复合固体发酵3个月,得果蔬酵素。
本发明所述果蔬汁培养基组成为,梨汁15份、火龙果20份、猕猴桃10份、苦瓜10份,葡萄糖15份,酵母粉5份,蜂蜜4份,水21份。
本发明所述发酵果蔬汁在DPPH自由基清除体系中,IC50为50 ul/mL;果蔬酵素体外降血糖实验表明对α-葡萄糖苷酶抑制率为50%。
实施例 3:
一种果蔬综合开发利用的方法,以猕猴桃、南瓜、胡萝卜为原料,通过榨汁将果蔬汁与果蔬渣分离。果蔬汁通过金针菇、黑木耳、灰树花三种食药用菌复合液体发酵,获得抗氧化活性发酵果蔬汁;果蔬渣通过植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌三种乳酸菌复合固体发酵后,获得具有降血糖功能的果蔬酵素。
所述方法步骤如下:
(1)准备猕猴桃、南瓜、胡萝卜,清洗干净,切成碎块,投入到榨汁机中榨汁,获得果蔬汁和果蔬渣,85℃灭菌30 min备用;将果蔬汁配制成果蔬汁培养基;
(2)将经过液体深层发酵的金针菇、灰树花、黑木耳复合菌株接种于果蔬汁培养基中,菌株比例2:1:2,接种量20%,设置发酵温度25℃,摇床转速200 rpm,pH 6.5,复合液体发酵3d,得发酵果蔬汁;
(3)将活化了的植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌混合菌液接种于果蔬渣中,菌株比例3:1:1,菌液浓度109(cfu/mL)左右,接种量15%,复合固体发酵3个月,得果蔬酵素。
本发明所述果蔬汁培养基组成为,猕猴桃10份、南瓜40份、胡萝卜5份,葡萄糖20份,酵母粉5份,蜂蜜4份,水26份。
本发明所述发酵果蔬汁在DPPH自由基清除体系中,IC50为45 ul/mL;果蔬酵素体外降血糖实验表明对α-葡萄糖苷酶抑制率为45%。
Claims (3)
1.一种果蔬综合开发利用的方法,其特征在于:以果蔬为原料,通过榨汁将果蔬汁与果蔬渣分离;将果蔬汁配制成果蔬汁培养基;将经过液体深层发酵的金针菇、灰树花、黑木耳复合菌株接种于果蔬汁培养基中发酵,获得抗氧化活性发酵果蔬汁;果蔬渣通过植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌三种乳酸菌复合固体发酵后,获得具有降血糖功能的果蔬酵素。
2.根据权利要求1所述的一种果蔬综合开发利用的方法,其特征在于,所述方法包括如下步骤:
(1)将原料果蔬清洗干净,切成碎块,投入到榨汁机中榨汁,获得果蔬汁和果蔬渣,85℃灭菌20~30 min备用;
(2)向果蔬汁中加入葡萄糖、酵母粉、蜂蜜和水制作果蔬汁培养基;
(3)将经过液体深层发酵的金针菇、灰树花、黑木耳复合菌株接种于果蔬汁培养基中,菌株比例2:1:2,接种量5%~10%,设置发酵温度23℃~30℃,摇床转速180~250 rpm,pH 为6.5,复合液体发酵2~3 d,得发酵果蔬汁;
(3)将活化了的植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌混合菌液接种于果蔬渣中,菌株比例3:1:1,菌液浓度109 cfu/mL,接种量5%~15%,密闭、复合固体发酵3~6个月,得果蔬酵素。
3.根据权利要求书1~2所述的一种果蔬综合开发利用的方法,其特征在于:所述果蔬为蓝莓、苹果、梨、火龙果、猕猴桃、苦瓜、胡萝卜、南瓜中的一种或几种。
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