CN107373245B - 一种乳酸菌发酵圣女果汁及其制备方法 - Google Patents
一种乳酸菌发酵圣女果汁及其制备方法 Download PDFInfo
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Abstract
本发明属于食品技术领域，具体公开了一种乳酸菌发酵圣女果汁及其制备方法。本发明的乳酸菌发酵圣女果汁按重量份计，包括以下重量份的原料组分：圣女果50‑60份、荸荠3‑8份、菱角2‑6份、稳定剂0.2‑0.5份、果胶酶0.1‑0.3份、低聚果糖5‑10份、碳酸钙0.3‑0.8份、葡萄糖0.8‑1.2份、乳酸菌0.5‑1.5份和纯净水50‑60份；其制备方法包括原料选择与处理、榨汁、澄清、调配、杀菌、接种发酵和冷藏。本发明的乳酸菌发酵圣女果汁充分发挥了圣女果和乳酸菌保健功效，具有营养丰富、感官效果好、保健效果好、便于保存和推广的特点，且其制备方法工艺简单、生产周期短、能充分发挥圣女果与乳酸菌保健功效。
Description
【技术领域】
本发明涉及食品技术领域，具体涉及一种乳酸菌发酵圣女果汁及其制备方法。
【背景技术】
圣女果，常被称为小西红柿，中文正式名叫做樱桃番茄，它既是蔬菜又是水果，不仅色泽艳丽、形态优美，而且味道适口、营养丰富，除了含有番茄的所有营养成分之外，其维生素含量比普通番茄高，且含有谷光甘汰和番茄红素等特殊物质，具有生津止渴、健胃消食、清热解毒、凉血平肝，补血养血和增进食欲等功效，具有一定的保健效果。但是，由于圣女果鲜果的保存期都较短，这就造成了圣女果推广的限制。
因此，通过乳酸菌发酵圣女果汁来创造出把乳酸菌对人体有利的功能和圣女果的营养结合在一起的新型发酵饮料，其不仅可以有效延长圣女果的保存时间、提高圣女果加工的附加值，丰富益生菌产品的种类和花色，符合食品健康天然的发展趋势；而且可以满足乳糖不耐症的人群的生活需要。
而目前已有的一些乳酸菌发酵圣女果汁存在感官效果差、保健效果差的缺点。
【发明内容】
本发明的发明目的在于：针对上述存在的问题，提供一种乳酸菌发酵圣女果汁及其制备方法。本发明的乳酸菌发酵圣女果汁充分发挥了圣女果和乳酸菌保健功效，具有营养丰富、感官效果好、保健效果好、便于保存和推广的特点，且其制备方法工艺简单、生产周期短、能充分发挥圣女果与乳酸菌保健功效。
为了实现上述目的，本发明采用的技术方案如下：
一种乳酸菌发酵圣女果汁，包括以下重量份的原料组分：圣女果50-60份、荸荠3-8份、菱角2-6份、稳定剂0.2-0.5份、果胶酶0.1-0.3份、低聚果糖5-10份、碳酸钙0.3-0.8份、葡萄糖0.8-1.2份、乳酸菌0.5-1.5份和纯净水50-60份。
进一步的，所述乳酸菌发酵圣女果汁包括以下重量份的原料组分：圣女果56份、荸荠7份、菱角4份、稳定剂0.3份、果胶酶0.2份、低聚果糖7份、碳酸钙0.5份、葡萄糖1份、乳酸菌1份和纯净水57份。
进一步的，所述一种乳酸菌发酵圣女果汁的制备方法，包括以下步骤：
(1)圣女果的选择、处理：选择九成熟的圣女果做原料并清洗干净后，置于95-100℃的水中热烫1min；
(2)荸荠、菱角的处理：选择新鲜的荸荠和菱角，去皮并清洗干净后进行真空微波干燥；将干燥后的荸荠和菱角置于蒸笼中蒸制5-8min；所述蒸制采用的蒸液中含有野菊花提取液、蒲公英提取液和薄荷提取液；
(3)榨汁：将步骤(1)和(2)中的圣女果、荸荠和菱角混合得混合水果，往混合水果中加入护色剂并榨汁，得混合汁；所述护色剂主要由抗坏血酸、柠檬酸和植酸按质量比10:5:4混合制成；
(4)澄清：往上述混合汁中加入果胶酶搅拌至均匀，并置于30-40℃下静置30-60min后过滤并离心，得澄清汁；
(5)调配：往上述澄清汁中加入其余原料组分，搅拌至混合均匀后，加入碳酸氢钠至澄清汁的pH为5.4-5.7；
(6)杀菌：将调配后的澄清汁置于75-80℃的热水中水浴15-20min；
(7)接种发酵：往杀菌后的澄清汁中接入乳酸菌，于40-50℃下发酵9-12h，得乳酸菌发酵圣女果汁；
(8)冷藏：将乳酸菌发酵圣女果汁置于0-4℃下冷藏，即可。
进一步的，步骤(2)中，所述野菊花提取液、蒲公英提取液和薄荷提取液的体积比为3:1:2。
进一步的，步骤(2)中，所述干燥后的荸荠和菱角的含水量为70-75％。
进一步的，步骤(3)中，所述护色剂的浓度为0.2％。
综上所述，由于采用了上述技术方案，本发明的有益效果是：
(1)本发明的乳酸菌发酵圣女果汁以圣女果为主要原料，搭配荸荠和菱角等原料进行乳酸菌发酵制成，以上各个原料相互搭配，使得本发明的乳酸菌发酵圣女果汁具有营养丰富、感官效果好、保健效果好、便于保存和推广的特点。其中，荸荠营养丰富，含有蛋白质、脂肪、粗纤维、胡萝卜素、维生素B、维生素C、铁、钙、磷和碳水化合物，具有生津润肺、清热解毒、凉血生津、利尿通便、化湿祛痰、消食除胀的功效，菱角含有丰富的淀粉、蛋白质、葡萄糖、不饱和脂肪酸、多种维生素、胡萝卜素及钙、磷、铁等微量元素，具有健脾益气、减肥健美、止渴解酒毒的功效，这两者与圣女果共同搭配，增强了圣女果生津止渴、健胃消食、清热解毒、凉血平肝，补血养血和增进食欲的功效，并对细菌具有一定的抑制作用，从而增强了本发明乳酸菌发酵圣女果汁的保健效果；其次，本发明的荸荠和菱角通过真空微波干燥失去一定水分的操作，便于后续蒸制过程荸荠和菱角吸收蒸制液，而本发明由野菊花提取液、蒲公英提取液和薄荷提取液制成的蒸制液不仅可以有效杀害荸荠和菱角中的虫、菌，提高了荸荠和菱角的食用安全性，而且也可进一步增强圣女果清热解毒、美容养颜的功效，进而进一步提高了本发明乳酸菌发酵圣女果汁的保健效果；而添加的低聚果糖、碳酸钙和葡萄糖共同作用，可以起到提高圣女果汁中的活菌浓度并减少贮藏期内乳酸菌活菌数量下降的速度以及延长保质期的作用，又进一步提高了本发明乳酸菌发酵圣女果汁的保健效果。
(2)本发明的制备方法工艺简单、生产周期短，其采用科学的方法对各种原料进行处理，可以很好的保持原料的有效成分及提高制品的色泽、口感等感官效果，并充分发挥圣女果与乳酸菌保健功效。
【具体实施方式】
下面将结合具体实施方式来对本发明的作进一步的说明。
实施例1
1)按重量份计，称取下列原料组分：
其中，所述圣女果为九成熟并清洗干净；所述荸荠和菱角为新鲜的并去皮清洗干净。
2)将上述称取好的原料按以下步骤应用到本发明乳酸菌发酵圣女果汁的制备中：
(1)圣女果的处理：将圣女果置于95℃的水中热烫1min；
(2)荸荠、菱角的处理：将荸荠和菱角进行真空微波干燥至含水量为70％；将干燥后的荸荠和菱角置于蒸笼中蒸制5min；所述蒸制采用的蒸液中含有野菊花提取液、蒲公英提取液和薄荷提取液，且所述野菊花提取液、蒲公英提取液和薄荷提取液的体积比为3:1:2；
(3)榨汁：将步骤(1)和(2)中的圣女果、荸荠和菱角混合得混合水果，往混合水果中加入浓度为0.2％的护色剂并榨汁，得混合汁；所述护色剂主要由抗坏血酸、柠檬酸和植酸按质量比10:5:4混合制成；
(4)澄清：往上述混合汁中加入果胶酶搅拌至均匀，并置于30℃下静置60min后过滤并离心，得澄清汁；
(5)调配：往上述澄清汁中加入其余原料组分，搅拌至混合均匀后，加入碳酸氢钠至澄清汁的pH为5.4；
(6)杀菌：将调配后的澄清汁置于75℃的热水中水浴20min；
(7)接种发酵：往杀菌后的澄清汁中接入乳酸菌，于40℃下发酵12h，得乳酸菌发酵圣女果汁；
(8)冷藏：将乳酸菌发酵圣女果汁置于0℃下冷藏，即可。
实施例2
1)按重量份计，称取下列原料组分：
其中，所述圣女果为九成熟并清洗干净；所述荸荠和菱角为新鲜的并去皮清洗干净。
2)将上述称取好的原料按以下步骤应用到本发明乳酸菌发酵圣女果汁的制备中：
(1)圣女果的处理：将圣女果置于98℃的水中热烫1min；
(2)荸荠、菱角的处理：将荸荠和菱角进行真空微波干燥至含水量为73％；将干燥后的荸荠和菱角置于蒸笼中蒸制6min；所述蒸制采用的蒸液中含有野菊花提取液、蒲公英提取液和薄荷提取液，且所述野菊花提取液、蒲公英提取液和薄荷提取液的体积比为3:1:2；
(3)榨汁：将步骤(1)和(2)中的圣女果、荸荠和菱角混合得混合水果，往混合水果中加入浓度为0.2％的护色剂并榨汁，得混合汁；所述护色剂主要由抗坏血酸、柠檬酸和植酸按质量比10:5:4混合制成；
(4)澄清：往上述混合汁中加入果胶酶搅拌至均匀，并置于35℃下静置45min后过滤并离心，得澄清汁；
(5)调配：往上述澄清汁中加入其余原料组分，搅拌至混合均匀后，加入碳酸氢钠至澄清汁的pH为5.6；
(6)杀菌：将调配后的澄清汁置于78℃的热水中水浴17min；
(7)接种发酵：往杀菌后的澄清汁中接入乳酸菌，于45℃下发酵10h，得乳酸菌发酵圣女果汁；
(8)冷藏：将乳酸菌发酵圣女果汁置于2℃下冷藏，即可。
实施例3
1)按重量份计，称取下列原料组分：
其中，所述圣女果为九成熟并清洗干净；所述荸荠和菱角为新鲜的并去皮清洗干净。
2)将上述称取好的原料按以下步骤应用到本发明乳酸菌发酵圣女果汁的制备中：
(1)圣女果的处理：将圣女果置于100℃的水中热烫1min；
(2)荸荠、菱角的处理：将荸荠和菱角进行真空微波干燥至含水量为75％；将干燥后的荸荠和菱角置于蒸笼中蒸制8min；所述蒸制采用的蒸液中含有野菊花提取液、蒲公英提取液和薄荷提取液，且所述野菊花提取液、蒲公英提取液和薄荷提取液的体积比为3:1:2；
(3)榨汁：将步骤(1)和(2)中的圣女果、荸荠和菱角混合得混合水果，往混合水果中加入浓度为0.2％的护色剂并榨汁，得混合汁；所述护色剂主要由抗坏血酸、柠檬酸和植酸按质量比10:5:4混合制成；
(4)澄清：往上述混合汁中加入果胶酶搅拌至均匀，并置于40℃下静置30min后过滤并离心，得澄清汁；
(5)调配：往上述澄清汁中加入其余原料组分，搅拌至混合均匀后，加入碳酸氢钠至澄清汁的pH为5.7；
(6)杀菌：将调配后的澄清汁置于80℃的热水中水浴15min；
(7)接种发酵：往杀菌后的澄清汁中接入乳酸菌，于50℃下发酵9h，得乳酸菌发酵圣女果汁；
(8)冷藏：将乳酸菌发酵圣女果汁置于4℃下冷藏，即可。
感官评定：选取10名食品相关专业的人组成感官评定小组，来对本实施例1-3所制备得到的乳酸菌发酵圣女果汁及市售的乳酸菌发酵果汁(对照组)进行感官评定并取平均分，复合果汁的感官评定标准表和感官评定结果表分别见表1-1和表1-2：
表1-1复合果汁的感官评定标准表(总分50分)
| 评价项目 | 评价标准 | 分数(分) |
| 色泽 | 呈均匀的浅黄色 | 10 |
| 组织状态 | 组织状态均匀一致，无悬浮物及沉淀现象 | 10 |
| 口感 | 清爽柔和、酸甜适中、无异味 | 10 |
| 风味 | 具有协调的风味 | 10 |
| 气味 | 具有纯正的香气味，无其它异味 | 10 |
表1-2各组果汁的感官评定结果表
| 组别 | 色泽 | 组织状态 | 口感 | 风味 | 气味 | 总分(分) |
| 实施例1 | 8 | 8 | 7 | 8 | 8 | 39 |
| 实施例2 | 8 | 7 | 7 | 8 | 9 | 39 |
| 实施例3 | 9 | 8 | 8 | 8 | 8 | 41 |
| 对照组 | 7 | 6 | 6 | 7 | 7 | 33 |
由表2可知：总分越高，感官评价越好，果汁的感官效果就越好。在本次测定中，分数：实施例1-3>对照组，且在色泽、组织状态、口感、风味和气味的评价分数均高于对照组相应评价指标的分数，说明本发明的乳酸菌发酵圣女果汁具有好的感官效果。
上述说明是针对本发明较佳可行实施例的详细说明，但实施例并非用以限定本发明的专利申请范围，凡本发明所提示的技术精神下所完成的同等变化或修饰变更，均应属于本发明所涵盖专利范围。
Claims (5)
1.一种乳酸菌发酵圣女果汁，其特征在于，包括以下重量份的原料组分：圣女果50-60份、荸荠3-8份、菱角2-6份、稳定剂0.2-0.5份、果胶酶0.1-0.3份、低聚果糖5-10份、碳酸钙0.3-0.8份、葡萄糖0.8-1.2份、乳酸菌0.5-1.5份和纯净水50-60份；
所述一种乳酸菌发酵圣女果汁的制备方法，包括以下步骤：
(1)圣女果的选择、处理：选择九成熟的圣女果做原料并清洗干净后，置于95-100℃的水中热烫1min；
(2)荸荠、菱角的处理：选择新鲜的荸荠和菱角，去皮并清洗干净后进行真空微波干燥；将干燥后的荸荠和菱角置于蒸笼中蒸制5-8min；所述蒸制采用的蒸液中含有野菊花提取液、蒲公英提取液和薄荷提取液；
(3)榨汁：将步骤(1)和(2)中的圣女果、荸荠和菱角混合得混合水果，往混合水果中加入护色剂并榨汁，得混合汁；所述护色剂主要由抗坏血酸、柠檬酸和植酸按质量比10:5:4混合制成；
(4)澄清：往上述混合汁中加入果胶酶搅拌至均匀，并置于30-40℃下静置30-60min后过滤并离心，得澄清汁；
(5)调配：往上述澄清汁中加入其余原料组分，搅拌至混合均匀后，加入碳酸氢钠至澄清汁的pH为5.4-5.7；
(6)杀菌：将调配后的澄清汁置于75-80℃的热水中水浴15-20min；
(7)接种发酵：往杀菌后的澄清汁中接入乳酸菌，于40-50℃下发酵9-12h，得乳酸菌发酵圣女果汁；
(8)冷藏：将乳酸菌发酵圣女果汁置于0-4℃下冷藏，即可。
2.根据权利要求1所述一种乳酸菌发酵圣女果汁，其特征在于，所述乳酸菌发酵圣女果汁包括以下重量份的原料组分：圣女果56份、荸荠7份、菱角4份、稳定剂0.3份、果胶酶0.2份、低聚果糖7份、碳酸钙0.5份、葡萄糖1份、乳酸菌1份和纯净水57份。
3.根据权利要求1所述一种乳酸菌发酵圣女果汁的制备方法，其特征在于，步骤(2)中，所述野菊花提取液、蒲公英提取液和薄荷提取液的体积比为3:1:2。
4.根据权利要求1所述一种乳酸菌发酵圣女果汁的制备方法，其特征在于，步骤(2)中，所述干燥后的荸荠和菱角的含水量为70-75％。
5.根据权利要求1所述一种乳酸菌发酵圣女果汁的制备方法，其特征在于，步骤(3)中，所述护色剂的浓度为0.2％。
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