CN107334025A - 一种蓝莓发酵饮料 - Google Patents
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Abstract
本发明涉及食品技术领域，具体涉及一种蓝莓发酵饮料。该种蓝莓发酵饮料，由以下按照重量百分比的原料组成：蓝莓汁75~85%、蜂蜜3~8%、儿茶素0.1~1.5%、葡萄籽0.1~0.7%、超细微晶纤维素0.03~0.13%、益生菌0.2~2.8%和余量蒸馏水。该种蓝莓发酵饮料不含防腐剂，保质期长，口感好，富含维生素、矿物质等营养成分。
Description
技术领域
本发明涉及食品技术领域，具体涉及一种蓝莓发酵饮料。
背景技术
蓝莓，果实为浆果，蓝色，其果肉细腻，种子极小，甜酸适口，并具有清爽怡人的香气。蓝莓营养丰富，不仅富含糖、酸、VC等常规营养成分，而且还含有极为丰富的黄酮类和多糖类化合物。蓝莓果实具有防止脑神经衰老、增强心脏功能、明目及抗癌、增强人机体免疫、治疗泌尿系统感染等功能，被誉为“浆果之王”，是联合国粮农组织推荐的人类五大健康食品之一。目前市场上蓝莓大多加工成蓝莓汁饮料、蓝莓果酒饮品。然而，现有的蓝莓饮品中多不添加防腐剂，导致保质期较短，通常在低温下保存半年左右，先多通过发酵来解决保质期短的问题。然而，蓝莓中含有丰富的有机酸，使果汁的pH值过低，在2.5~3.5之间，低pH值会抑制大多数菌种的活性和生长性能，进而抑制蓝莓果汁的发酵，因此菌种的筛选对蓝莓发酵饮料的制备至关重要。
发明内容
为了解决上述背景中提到的问题，本发明目的在于提供一种蓝莓发酵饮料。
为实现上述目的，本发明提供如下技术方案：
一种蓝莓发酵饮料，由以下按照重量百分比的原料组成：蓝莓汁75~85%、蜂蜜3~8%、儿茶素0.1~1.5%、葡萄籽0.1~0.7%、超细微晶纤维素0.03~0.13%、益生菌0.2~2.8%和余量蒸馏水。
作为本发明进一步的方案：所述蓝莓发酵饮料，由以下按照重量百分比的原料组成：蓝莓汁83%、蜂蜜6%、儿茶素0.9%、葡萄籽0.5%、超细微晶纤维素0.05%、益生菌1.8%和余量蒸馏水。
作为本发明进一步的方案：所述蓝莓发酵饮料的益生菌由詹氏乳杆菌、动物双歧杆菌、粪链球菌、枯草芽孢杆菌按照重量比为3:1:1:2配制而成。
作为本发明进一步的方案：所述蓝莓发酵饮料的超细微晶纤维素的粒度为0.1~0.2mm。
本发明的蓝莓发酵饮料通过益生菌对蓝莓汁进行发酵，在不添加任何防腐剂的情况下，保质期时间长，在常温下可保存12个月；添加了儿茶素，加快了新陈代谢，增强了脂肪的氧化和能量消耗，达到抑制肥胖的作用，此外，儿茶素还可以在不伤害益生菌的繁衍的同时，抑制人体致病菌的繁衍，起到调节肠道功能的作用；添加了葡萄籽，有利于胶原蛋白的产生，有效清除自由基，还可以起到预防脑疲劳的作用；添加了超细微晶纤维素，能为人体补充膳食纤维。益生菌使用詹氏乳杆菌、动物双歧杆菌、粪链球菌、枯草芽孢杆菌的混合菌种能有效减弱低pH值对菌种繁衍的抑制作用，使低pH值对蓝莓汁发酵的影响降至最低。此外，该种蓝莓发酵饮料口感好，富含丰富的维生素、矿物质和花青素等营养成分，长期饮用可预防近视、增强人体免疫力。
具体实施方式
下面将结合本发明实施例，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
本发明实施例中，一种蓝莓发酵饮料，由以下按照重量百分比的原料组成：蓝莓汁83%、蜂蜜6%、儿茶素0.9%、葡萄籽0.5%、超细微晶纤维素0.05%、益生菌1.8%和余量蒸馏水。
蓝莓发酵饮料的益生菌由詹氏乳杆菌、动物双歧杆菌、粪链球菌、枯草芽孢杆菌按照重量比为3:1:1:2配制而成。
蓝莓发酵饮料的超细微晶纤维素的粒度为0.15mm。
实施例2
本发明实施例中，一种蓝莓发酵饮料，由以下按照重量百分比的原料组成：蓝莓汁85%、蜂蜜8%、儿茶素1.5%、葡萄籽0.7%、超细微晶纤维素0.13%、益生菌2.8%和余量蒸馏水。
蓝莓发酵饮料的益生菌由詹氏乳杆菌、动物双歧杆菌、粪链球菌、枯草芽孢杆菌按照重量比为3:1:1:2配制而成。
蓝莓发酵饮料的超细微晶纤维素的粒度为0.15mm。
实施例3
本发明实施例中，一种蓝莓发酵饮料，由以下按照重量百分比的原料组成：蓝莓汁75%、蜂蜜3%、儿茶素0.1%、葡萄籽0.1%、超细微晶纤维素0.03%、益生菌0.2%和余量蒸馏水。
蓝莓发酵饮料的益生菌由詹氏乳杆菌、动物双歧杆菌、粪链球菌、枯草芽孢杆菌按照重量比为3:1:1:2配制而成。
蓝莓发酵饮料的超细微晶纤维素的粒度为0.15mm。
将上述实施例的产品进行检验评定。由经过训练的20人感官评价员进行双盲实验，数据由第三方统计，屏蔽干扰使数据更真实客观。组成评价小组进行评分并取平均值。设定评定领域为色泽、香气、口感细腻度、酸度、甜度、苦涩味、体态，评价结果见表1。
采用模糊数学中的七度法对实施例的发酵饮料进行评分值分析，评语论域为：1、最难接受，2、较难接受，3、稍难接受，4、勉强接受，5、稍易接收，6、容易接受，7、最易接受。
表1 感官评价结果
| 组别 | 感官指标 | 评分 |
| 实施例1 | 蓝色、光亮、澄清、口感细腻舒畅 | 7 |
| 实施例2 | 蓝色、光亮、口感细腻舒畅 | 6 |
| 实施例3 | 蓝色、澄清、口感舒畅 | 5 |
对比例1
和实施例1的配方不同之处在于，对比例1中益生菌采用詹氏乳杆菌，其余原料完全相同。
对比例2
和实施例1的配方不同之处在于，对比例2中益生菌采用动物双歧杆菌，其余原料完全相同。
对比例3
和实施例1的配方不同之处在于，对比例3中益生菌采用粪链球菌，其余原料完全相同。
对比例4
和实施例1的配方不同之处在于，对比例4中益生菌采用枯草芽孢杆菌，其余原料完全相同。
本蓝莓发酵饮料的酸度（pH值）为3.12，糖度为10.1%时，口味最佳，定义此时为蓝莓发酵饮料的理想状态。采用的蓝莓汁的初始酸度（pH值）为3.16，糖度为10.5%。发酵相同时间，检测酸度（pH值）和糖度，判断发酵效率。
按照实施例1和对比例1~4的配方准备原料，分别置于温度、气压完全相同的发酵罐中，发酵时间为6小时，取出检测各蓝莓发酵饮料的酸度与糖度，检测结果见表2。
表2 酸度和糖度检测结果
| 组别 | 酸度（pH值） | 糖度（%） |
| 实施例1 | 3.12 | 10.1 |
| 对比例1 | 3.14 | 10.5 |
| 对比例2 | 3.15 | 10.3 |
| 对比例3 | 3.14 | 10.4 |
| 对比例4 | 3.16 | 10.1 |
由表中数据可以看出实施例1组使用的益生菌发酵效率最高，在6小时后已经达到最佳状态。
对于本领域技术人员而言，显然本发明不限于上述示范性实施例的细节，而且在不背离本发明的精神或基本特征的情况下，能够以其他的具体形式实现本发明。因此，无论从哪一点来看，均应将实施例看作是示范性的，而且是非限制性的，本发明的范围由所附权利要求而不是上述说明限定，因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。
此外，应当理解，虽然本说明书按照实施方式加以描述，但并非每个实施方式仅包含一个独立的技术方案，说明书的这种叙述方式仅仅是为清楚起见，本领域技术人员应当将说明书作为一个整体，各实施例中的技术方案也可以经适当组合，形成本领域技术人员可以理解的其他实施方式。
Claims (4)
1.一种蓝莓发酵饮料，其特征在于，由以下按照重量百分比的原料组成：蓝莓汁75~85%、蜂蜜3~8%、儿茶素0.1~1.5%、葡萄籽0.1~0.7%、超细微晶纤维素0.03~0.13%、益生菌0.2~2.8%和余量蒸馏水。
2.根据权利要求1所述的蓝莓发酵饮料，其特征在于，由以下按照重量百分比的原料组成：蓝莓汁83%、蜂蜜6%、儿茶素0.9%、葡萄籽0.5%、超细微晶纤维素0.05%、益生菌1.8%和余量蒸馏水。
3.根据权利要求1-2任一所述的蓝莓发酵饮料，其特征在于：益生菌由詹氏乳杆菌、动物双歧杆菌、粪链球菌、枯草芽孢杆菌按照重量比为3:1:1:2配制而成。
4.根据权利要求1所述的蓝莓发酵饮料，其特征在于：超细微晶纤维素的粒度为0.1~0.2mm。
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