CN107296188A - 一种柚子饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种柚子饮料及其制备方法,属于发酵食品技术领域。本发明的制备方法如下所示:(1)按质量比称取柚子、菊芋、白砂糖、低聚果糖、低聚半乳糖和水(2)按不同发酵时间依次加入酒药、酿酒酵母、植物乳杆菌、嗜酸乳杆菌、醋酸杆菌(3)过滤,灭菌。该方法制备的润肠通便柚子饮料,增加产品的口感,促进肠道益生菌的增长,可有效预防便秘,减少吃药的副作用,适用于日常的肠道保健。
Description
技术领域
本发明涉及一种柚子饮料及其制备方法,属于发酵食品技术领域。
背景技术
便秘不仅痛苦,而且对身体也有很多危害。便秘可使腹部胀满,产生恶心、厌食、食而无味,便秘病人有烦燥不安、心神不安、失眠等症状。便秘病人会并发肛肠病,如痔疮、肛裂、直肠脱垂和结肠憩室。
人们通常使用一些泻药、开塞露、顺益舒等来帮助排便,虽然这能起到一时通便的作用,但是长期使用这些药物,就会对药物产生依赖,肠道的蠕动会变得无力,肠道的敏感性也会大大降低,便秘就会随之变重,反复发作。因此,一种无副作用、健康并能促进肠道蠕动的饮品对于倡导健康饮食、提升生活品质是十分必要的。
发明内容
本发明的第一个目的是提供一种柚子饮料的制备方法,是按质量份数计,以柚子100~200 份、菊芋50~100份、白砂糖200~250份、低聚果糖80~120份、低聚半乳糖40~60份为原料进行分阶段发酵;所述分阶段发酵是分别接种不同的微生物进行发酵。
在本发明的一种实施方式中,所述微生物包括酒药、酿酒酵母、植物乳杆菌、嗜酸乳杆菌、醋酸杆菌中的至少一种;所述酒药为商业化的酵母混合菌。
在本发明的一种实施方式中,所述原料是以下述质量份的原料组成:柚子100~200份、菊芋50~100份、白砂糖200~250份、低聚果糖80~120份、低聚半乳糖40~60份、水800~1000 份。
在本发明的一种实施方式中,所述发酵分为三个发酵阶段,第一阶段接种酒药3~5g/100 mL、酿酒酵母10~15mL/100mL,并于28~30℃发酵2~3d;第二阶段接种植物乳杆菌5~10 mL/100mL、嗜酸乳杆菌5~10mL/100mL,并于30~37℃发酵2~3d;第三阶段接种醋酸杆菌 10~15mL/100mL,于28~30℃发酵2~3d;所述酿酒酵母、植物乳杆菌、嗜酸乳杆菌、醋酸杆菌是分别培养至菌浓达1×106~1×107CFU/mL的菌液。
在本发明的一种实施方式中,发酵过程中每12~24h将发酵液混匀。
在本发明的一种实施方式中,所述方法包括以下步骤:
1)原材料选择:选择新鲜成熟的柚子和菊芋,去皮打浆;
2)一阶段发酵:向步骤1制备的浆液中按3~5:10~15的比例加如酒药、酿酒酵母,并加入水,28~30℃静置发酵2~3天,摇匀;
3)二阶段发酵:向步骤2的发酵液中按1~2:1~2的比例添加植物乳杆菌和嗜酸杆菌, 30~37℃静置发酵2~3天,摇匀;
4)三阶段发酵:向步骤3的发酵液中添加醋酸杆菌,28~30℃静止发酵2~3天,摇匀;
5)调配:向步骤4的发酵液中加入质量比为20~25:8~12:4~6的白砂糖、低聚果糖、低聚半乳糖;
6)过滤,灭菌:将步骤5调配后的发酵液过滤,先用120目过滤筛过滤,再用200目过滤筛过滤。采用高温灭菌,灭菌条件为121℃,15分钟。
在本发明的一种实施方式中,所述方法具体包括以下步骤:
1)原材料选择:选择100~200份新鲜成熟的柚子和50~100份菊芋,去皮打浆;
2)一阶段发酵:向步骤1制备的浆液中按3~5:10~15的比例加入酒药、酿酒酵母和水, 28℃静置发酵3天,每天摇匀一次;
3)二阶段发酵:向步骤2的发酵液中添加植物乳杆菌和嗜酸杆菌,37℃静置发酵2天,每隔12小时摇匀一次;
4)三阶段发酵:向步骤3的发酵液中添加醋酸杆菌,30℃静止发酵2天,每6小时摇匀1次;
5)调配:向步骤4的发酵液中加入白砂糖、低聚果糖、低聚半乳糖;
6)过滤,灭菌:将步骤5调配后的发酵液过滤,先用120目过滤筛过滤,再用200目过滤筛过滤。采用高温灭菌,灭菌条件为121℃,15分钟。
本发明还提供所述方法制备的柚子饮料。
本发明还提供所述方法在制备含柚子成分的饮品中的应用。
有益效果:本发明将柚子、菊芋、低聚果糖、低聚半乳糖等原料混合,根据不同发酵时间,经酒药、酿酒酵母、植物乳杆菌、嗜酸乳杆菌、醋酸杆菌混合发酵,可得到润肠通便的果蔬发酵饮料。通过小鼠实验可知,首次排黑便时间为244.7±60.6min,粪便粒数(粒)为115.63±11.14,24h粪便总质量达3.39±0.19g,能提高小鼠的通便能力和抗氧化活性,具有润肠效果。本发明制备的柚子饮料DPPH清除率可达95.34%,高于0.1mg/mL的VC的抗氧化性,并且本产品酸甜可口,香味浓郁,口感极佳,减少了用药的苦感。
具体实施方式
食物对小鼠通便效果的检测:选择清洁级雄性ICR小鼠30只,体重18~22g。以基础饲料适应性喂养3天后,按体重随机分为3组:空白组、麻仁软胶囊组、实施例组,每组10只。小鼠置于塑料笼喂养,每笼5只,自由饮水和摄食。动物房室温20℃一25℃,相对湿℃60%一80%。空白组:按0.2ml/l0g体重日一次灌胃蒸馏水。麻仁软胶囊组:用蒸馏水将麻仁软胶囊配制成3.0g/ml的混悬液,按0.2ml/l0g体重日一次灌胃给药。实例组:按0.2ml/l0g体重日一次灌胃果蔬饮料。
各组均连续8天灌胃。在给药期间,给予所有小鼠自由饮水与摄食,隔日称重一次,灌胃剂量根据体重变化调整。在第九天给药前各组小鼠均禁食12h而不禁水。第九天灌胃30min 后,每组小鼠按0.2m1/l0g给予配好的墨汁灌胃,操作结束同时开始计时。恢复正常进食进水,并将滤纸铺于饲养笼中进行观察,记录各组实验小鼠第一次排出黑色粪便的时间和每只实验小鼠在24h内排出的粪便总质量。
对二苯代苦味酰基自由基(DPPH)清除能力的测定:将2mL待测液及2mL20mmol/LDPPH溶液加入试管中,摇匀,放置30min后用溶剂作参比测定其吸光度Ai,同时测定20mmol/LDPPH溶液与2mL溶剂混合后的吸光度Ac,以及2mL提取物与2mL溶剂混合后的吸光度Aj。按照下列公式计算清除率,清除率越抗氧化能力越强。DPPH抑制率 (%)=[1-(Ai-Aj)/Ac]*100%。
还原能力的测定:取2.5mL待测液于10mL试管中,分别加入2.5mL1%铁氰化钾溶液, 混合均匀,于50℃浴中反应20min。取出,再加入2.5mL10%三氯酸TCA,混合后以8000r/min离心10min。取上清液2.5mL,加蒸馏水2.5mL、0.1%FeCl30.5mL,混合均匀,静置10min后,测定700nm的吸光值A700,吸光度越大抗氧化能力越强,所有测定值均为三次平均值。
酿酒酵母液体培养基及培养条件:酵母提取物10g,蛋白陈20g,葡萄糖20g,定容至1L,121℃高压灭菌15min,于28度200r/min摇床培养24h。
植物乳杆菌、嗜酸乳杆菌液体培养基及培养条件:MRS培养基,115℃高温灭菌30min,于37℃静置培养24h
醋酸杆菌液体培养基及培养条件:酵母膏1g,葡萄糖1g,定容至100ml,121℃高压灭菌 15min,于30度170r/min摇床培养48h。
具体实施方式中的酿酒酵母、植物乳杆菌、嗜酸乳杆菌、醋酸杆菌是分别培养至菌浓达 1×106~1×107CFU/mL的菌液。
实施例1
按以下质量份数的原料和辅料进行柚子饮料的制备:柚子100~200份、菊芋50~100份、白砂糖200~250份、低聚果糖80~120份、低聚半乳糖40~60份、水800~1000份。
操作步骤如下:
(1)原材料选择:选择新鲜成熟的柚子和菊芋,按质量份数比柚子:菊芋=100:100,去皮打浆;
(2)一阶段发酵:在步骤1的浆液中加酒药、酿酒酵母和水,质量份数比为3:10:800, 28℃静止发酵3天,每天摇匀一次;
(3)二阶段发酵:在步骤2的发酵液中加植物乳杆菌和嗜酸乳杆菌,质量份数比为10: 5,37℃静止发酵2天,每隔12小时摇匀一次;
(4)三阶段发酵:在步骤3的发酵液中加醋酸杆菌,质量份数为10,30℃静止发酵2天,每6小时摇匀1次;
(5)调配:向步骤4的发酵液中加入白砂糖、低聚果糖、低聚半乳糖,质量份数比:200: 100:40;
(6)过滤:将步骤5的溶液先用120目过滤筛过滤,再用200目过滤筛过滤;
(7)灭菌:采用高温高压灭菌,灭菌条件为121℃,15min,0.1MPa。即得润肠通便的柚子饮料。
实施例2
(1)原材料选择:选择新鲜成熟的柚子和菊芋,按质量份数比柚子:菊芋=200:100,去皮打浆;
(2)一阶段发酵:在步骤1的浆液中加酒药、酿酒酵母和水,质量份数比:5:15:1000, 28℃静止发酵3天,每天摇匀一次;
(3)二阶段发酵:在步骤2的发酵液中加植物乳杆菌和嗜酸乳杆菌,质量份数比:10: 10,37℃静止发酵2天,每隔12小时摇匀一次,所得溶液为组3
(4)三阶段发酵:在步骤3的发酵液中加醋酸杆菌,质量份数为15,30℃静止发酵2天,每6小时摇匀1次;
(5)调配:在步骤4的发酵液中加入白砂糖、低聚果糖、低聚半乳糖,质量份数比:250: 120:60,所得溶液为组5。
(6)过滤:将步骤5的发酵液先用120目过滤筛过滤,再用200目过滤筛过滤。
(7)灭菌:采用高温灭菌,灭菌条件为121℃,15分钟。即得润肠通便的柚子饮料。
实施例3
(1)原材料选择:选择新鲜成熟的柚子和菊芋,质量份数比:柚子:菊芋=200:50,去皮打浆;
(2)一阶段发酵:在步骤1的浆液中加酒药、酿酒酵母和水,质量份数比:3:15:900,28℃静止发酵3天,每天摇匀一次;
(3)二阶段发酵:在步骤2的发酵液中加植物乳杆菌和嗜酸乳杆菌,质量份数比:5:10,37℃静止发酵2天,每隔12小时摇匀一次;
(4)三步发酵:在步骤3的发酵液中加醋酸杆菌,质量份数为10,30℃静止发酵2天,每6小时摇匀1次;
(5)调配:在步骤4的发酵液中加入白砂糖、低聚果糖、低聚半乳糖,质量份数比:220: 120:40;
(6)过滤:将步骤5的溶液过滤,先用120目过滤筛过滤,在用200目过滤筛过滤。
(7)灭菌:采用高温灭菌,灭菌条件为121℃,15分钟。即得润肠通便的柚子饮料。
对实施例1~3制备的柚子饮料润肠效果进行检测,结果表明:与空白组比较,麻仁软胶囊组及实例组小鼠首次排黑便时间均缩短,24h内粪便粒数均有提高,24h内各组小鼠排出粪便质量均增加,有显著性差异。
表1不同组别的饮料对小鼠的排便效果的影响
对照例1
具体实施方式同实施例1,区别在于,仅采用酿酒酵母、植物乳杆菌、醋酸杆菌发酵。对照例2
具体实施方式同实施例1,区别在于,仅采用酒药、嗜酸乳杆菌发酵。
对照例3
具体实施方式同实施例1,区别在于,仅采用酒药、植物乳杆菌发酵。
对照例4
具体实施方式同实施例1,区别在于,调整了发酵过程中的接种顺序,具体如下:
(1)二阶段发酵:在步骤2的发酵液中加醋酸杆菌,质量份数为10,30℃静止发酵2天,每6小时摇匀1次;
(2)三阶段发酵:在步骤3的发酵液中加植物乳杆菌和嗜酸乳杆菌,质量份数比为10: 5,37℃静止发酵2天,每隔12小时摇匀一次;
与实例组相比,对照组的首次排便缩短1~3min,24h内粪便粒数最高仅106粒,24h内粪便总质量与实施例相比有较大差异。
表2不同组别的食物对小鼠的排便效果的影响
表3不同组别的饮料对体外抗氧化活性的研究
虽然本发明已以较佳实施例公开如上,但其并非用以限定本发明,任何熟悉此技术的人,在不脱离本发明的精神和范围内,都可做各种的改动与修饰,因此本发明的保护范围应该以权利要求书所界定的为准。
Claims (10)
1.一种柚子饮料的制备方法,其特征在于,按质量份数计,以柚子100~200份、菊芋50~100份为原料进行分阶段发酵;所述分阶段发酵是分别接种不同的微生物进行发酵;所述微生物包括酒药、酿酒酵母、植物乳杆菌、嗜酸乳杆菌、醋酸杆菌中的至少一种。
2.根据权利要求1所述的方法,其特征在于,所述分阶段发酵分为三个发酵阶段,第一阶段接种酒药3~5份、酿酒酵母10~15份,并于28~30℃发酵2~3d;第二阶段接种植物乳杆菌5~10份、嗜酸乳杆菌5~10份,并于30~37℃发酵2~3d;第三阶段接种醋酸杆菌10~15份,于28~30℃发酵2~3d。
3.根据权利要求1所述的方法,其特征在于,发酵过程中每12~24h将发酵液混匀。
4.根据权利要求1所述的方法,其特征在于,所述方法包括以下步骤:
1)原材料选择:选择新鲜成熟的柚子和菊芋,去皮打浆;
2)一阶段发酵:向步骤1制备的浆液中按1:2~3的比例加入酒药、酿酒酵母,并加入水,28~30℃静置发酵2~3天,摇匀;
3)二阶段发酵:向步骤2的发酵液中按1~2:1~2的比例添加植物乳杆菌和嗜酸杆菌,30~37℃静置发酵2~3天,摇匀;
4)三阶段发酵:向步骤3的发酵液中添加醋酸杆菌,28~30℃静止发酵2~3天,摇匀;
5)调配:向步骤4的发酵液中加入白砂糖、低聚果糖、低聚半乳糖中的至少一种进行调配;
6)过滤,灭菌。
5.根据权利要求4所述的方法,其特征在于,所述柚子和菊芋的质量分数分别为100~200份,50~100份。
6.根据权利要求4所述的方法,其特征在于,所述调配是加入质量比为20~25:8~12:4~6的白砂糖、低聚果糖、低聚半乳糖;所述白砂糖的质量分数为200~250份。
7.根据权利要求4所述的方法,其特征在于,所述过滤时先用120目过滤筛过滤,再用200目过滤筛过滤。
8.根据权利要求4所述的方法,其特征在于,所述灭菌为121℃,0.1MPa下的高温高压灭菌,或巴氏杀菌。
9.权利要求1~8任一所述方法制备的柚子饮料。
10.权利要求1~8任一所述方法在制备以柚子和菊芋为原料的发酵食品中的应用。
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