CN107373250A - 一种银杏叶乳酸菌保健饮料及其制备方法 - Google Patents
一种银杏叶乳酸菌保健饮料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种银杏叶乳酸菌保健饮料及其制备方法,利用银杏叶为主要原料,将银杏叶通过粉碎,蒸煮,过滤,低温保藏,再过滤得到银杏叶提取物;将全脂奶粉溶解,均质,杀菌,接种,发酵后得到酸奶;将银杏叶提取物和酸奶为主要原料,辅以白砂糖、稳定剂辅料,在保加利亚乳杆菌和嗜热链球菌作用下制成具有可降低胆固醇、调节血脂、血糖,抗衰老,减肥美容,消除人体自由基功能的乳酸菌饮料。采用挤压蒸煮的方法处理银杏叶尽可能地保留了银杏原有的功效成分。稳定剂和提取物中所含的膳食纤维可以改善乳品口感,提高稳定性,且不与其中任何成分发生对人体不利的理化反应,是集营养、保健于一身的功能性饮料。
Description
技术领域
本发明属于食品酿造加工领域,更具体地,涉及一种银杏叶乳酸菌保健饮料及其制备方法。
背景技术
银杏别名白果、鸭脚、佛指甲等,属裸子植物银杏科银杏属植物,是具有1.5亿年以上生存历史的古老木本植物,为亚热带、温带树种。银杏在我国广泛栽培,是我国主要的经济树种之一。银杏果的医疗及营养保健作用早已被人们所认识,而对银杏叶的利用要晚得多。银杏叶的开发利用,始于20世纪60年代末,国内外学者对银杏叶的化学成分和药用价值开展研究,并逐步深入。
近代科学研究证明,银杏叶含有丰富的营养成分和特异的化学物质,包括有黄酮类、萜类、生物碱、多糖类、酚类、氨基酸、微量元素等。其中具有药用价值的功能成分主要为黄酮类化合物,萜类内酯等化合物。银杏叶为药食兼用品,是传统医学中一味常用药剂,其药用历史已长达600多年,《本草纲目》标注其具有活血化瘀,通络止痛,化浊降脂的功效。早有研究证明,银杏叶中的营养成分和化学物质具有改善血流量,增加脑供血调节血脂,改善血稠,抗心血管疾病,抗衰老,减肥美容,消除人体自由基,改善记忆,激活思考力,消除手脚麻木,调节血压,抗炎,抗病毒作用,抗肿瘤等作用。由于银杏叶集营养、保健功能于一体,是制药、食品和饮料的新兴原料,因此,用银杏叶制成的保健品、饮料等,已日渐引起人们的普遍关注。
调查银杏保健产品的开发应用情况,发现现有关于银杏叶开发的报道主要包括生产银杏叶茶、银杏叶酒、银杏叶保健挂面、银杏叶药片、银杏叶提取物注射液、银杏叶胶囊等,关于银杏乳饮料和银杏酸奶也多是利用银杏果来生产,尚未有利用银杏叶生产乳酸菌保健饮料的报道。可能是银杏叶中含有大量的银杏酸、银杏黄酮、生物碱等活性成分会容易导致产品口味苦涩,且银杏叶中含有大量木质纤维素导致银杏叶在提取有效成分时提取率低,而造成利用银杏叶生产乳酸菌饮料的技术困难。
乳酸菌在自然界分布广泛,可栖居于人和各种动物的消化道及其它器官内。大多数乳酸菌无毒、无害,对人体和动物具有较好的益生效果,也被称为“益生菌”。乳酸菌及其发酵产品对机体具有诸多益生作用,如调节肠道菌群、提高免疫力、提高抗氧化功能、降低胆固醇、预防各种疾病。发挥乳酸菌发酵的优点,能够降低乳酸饮料中的生物胺含量并提升风味物质。
发明内容
本发明克服了现有技术中的缺点,提供了一种银杏叶乳酸菌保健饮料及其制备方法,可以改善乳品口感,提高稳定性,且不与其中任何成分发生对人体不利的理化反应。饮用这种饮料,能使肠道舒畅,并可降低胆固醇、调节血脂、血糖,特别适于中老年人饮用
为了解决上述技术问题,本发明是通过以下技术方案实现的:
一种银杏叶乳酸菌保健饮料,按质量计,包括银杏叶100份,纯净水5200~6700份,全脂奶粉20~40份,白砂糖11~16份,软化水11~16份,稳定剂3~5份,柠檬酸15~25份,乳酸菌2份。
进一步,按质量计,包括银杏叶100份,纯净水6000份,全脂奶粉30份,白砂糖14份,软化水14份,稳定剂4份,柠檬酸20份,乳酸菌2份。
进一步,所述稳定剂包括有黄原胶、海藻酸丙二醇酯(PGA)、耐酸CMC-Na,其比例为:黄原胶:海藻酸丙二醇酯:耐酸CMC-Na=1:1:1、3:3:2或2:2:3。
进一步,所述乳酸菌包括保加利亚乳杆菌:嗜热链球菌=1:1。
一种银杏叶乳酸菌保健饮料的制备方法,包括如下具体步骤:
S1.利用银杏叶为主要原料,将银杏叶通过粉碎,蒸煮,过滤,得到滤液;
S2.将滤渣再次蒸煮、过滤,得到滤液;
S3.合并两次滤液后,低温保藏,过滤得到银杏叶提取物;
S4.将全脂奶粉溶解,均质,杀菌,接种,发酵后得到酸奶;
S5.将银杏叶提取物和酸奶为主要原料,辅以白砂糖、稳定剂为辅料,经定量,均质,在乳酸菌作用下制成银杏叶乳酸菌保健饮料。
进一步,步骤S1,所述蒸煮的时间为6~12min,所述过滤所用滤布大小为100~140目。
进一步,步骤S4中所述奶粉溶解时需用100~200份60℃纯净水,溶解后升温至75~85℃,保温10~20min,所述均质时压力在15~25MPa,所述杀菌环境是在130~135℃,5s的高温瞬间灭菌,所述接种时所用菌种为保加利亚乳杆菌和嗜热链球菌混合比例为1∶1的混合干菌种。
进一步,步骤S5操作时需把稳定剂3~5份和11~16份白砂糖充分拌匀,缓慢均匀撒入11~16份90℃软化水中,使其充分溶解,保温15min后,经100~140目滤布过滤入调配罐中,其余白砂糖可在90℃水中溶解,保温15min,灭菌后经100~140目滤布过滤入调配罐中,加入银杏叶提取物,加入辅料,温度降到40℃以下时加15~25份柠檬酸,然后立即加入所需的酸奶,定量后,加入香精。
进一步,加入的柠檬酸时,温度降到40℃以下时用喷壶呈雾状加入,加酸时间控制在8~15min。
与现有技术相比,本发明的有益效果是:
本发明采用的银杏叶作为原料,现有科学报道,它含有丰富的营养成分和特异的化学物质,包括有黄酮类、萜类、生物碱、多糖类、酚类、氨基酸、微量元素等。银杏叶中含有药用有效成分达170多种,其中黄酮类约有40余种,按化学结构可分为3类,即单黄酮类32种,双黄酮类6种,儿茶素类4种。本产品中含有大量银杏叶中的黄酮类化合物,萜类内酯,而现代科学证明,这类活性物质具有改善血流量,增加脑供血调节血脂,改善血稠,抗心血管疾病,抗衰老,减肥美容,消除人体自由基,改善记忆,激活思考力,消除手脚麻木,调节血压,抗炎,抗病毒作用,抗肿瘤等作用。
本发明中采用的银杏叶为原料,前处理时采用蒸煮的方式处理银杏叶,能够提高银杏叶有效提取物的提取率,提高出汁率,同时这样做,可以改变银杏叶膳食纤维的溶解性和适口性,使这种具有活性功能的膳食纤维能够进入到提取物中。稳定剂和银杏叶提取物中所含的膳食纤维可以改善乳品口感,提高稳定性,且不与其中任何成分发生对人体不利的理化反应。饮用这种饮料,能使肠道舒畅,并可降低胆固醇、调节血脂、血糖,特别适于中老年人饮用。
本发明采用发明人采用了保加利亚乳杆菌和嗜热链球菌混合1:1的混合干菌种制备银杏叶乳酸菌保健饮料。这类乳酸菌在自然界分布广泛,可栖居于人和各种动物的消化道及其它器官内。本发明对机体具有诸多益生作用,如调节肠道菌群、提高免疫力、提高抗氧化功能、降低胆固醇、预防各种疾病。本发明发挥了乳酸菌发酵的优点,降低了乳酸饮料中的生物胺含量并提升风味物质,口感美好。
具体实施方式
以下对本发明的优选实施例进行说明,应当理解,此处所描述的优选实施例仅用于说明和解释本发明,并不用于限定本发明。
实施例1
(1)银杏叶100份用清水洗干净,进行粉碎,粉碎度越小越好,第一次蒸煮加入5000份水,煮8min用100目滤布过滤;第二次蒸煮加入5000份水,煮8min用100目滤布过滤。然后把两次滤液合并,打入发酵罐中,用冷冻机把提取液降温至1℃,保温2.5h。然后用四层100目滤布过滤,除去沉淀,即得银杏叶提取物。
(2)将25份全脂奶粉用100份纯净水在经消毒的调配罐中用60℃水充分溶解,升温至75℃,保温10min。保温后的奶粉用均质机均质,均质压力在18MPa。均质后进行130℃,5s的高温瞬间灭菌。然后经板片降温,降至42℃,泵入经灭菌的发酵罐中。经高温瞬间灭菌机用纯净水压至奶粉的6倍体积,接入乳酸菌2份,菌种为保加利亚乳杆菌和嗜热链球菌混合比例为1:1的混合干菌种接种后搅拌5min,使菌种分布均匀。然后关掉搅拌,开始发酵。4h后测pH,待pH降到4.5时,即为发酵终止,开启搅拌,开始降温,降至6℃备用。
(3)把3份稳定剂(黄原胶:海藻酸丙二醇酯(PGA):耐酸CMC-Na=1:1:1)和的白砂糖充分拌匀,缓慢均匀撒入90℃软化水中,使其充分溶解。保温15min后,经120目滤布过滤入调配罐中。其余白砂糖可在90℃水中溶解,保温15min,灭菌后经120目滤布过滤入调配罐中,然后加入银杏叶提取物。等温度降到40℃以下时用喷壶或其它容器呈雾状加入10份柠檬酸溶液,加酸时间控制在8min,加酸后立即加入所需的酸奶,定量后,加入香精。
实施例2
(1)银杏叶100份用清水洗干净,进行粉碎,粉碎度越小越好,第一次蒸煮加入5500份水,煮11min用120目滤布过滤;第二次蒸煮加入5500份水,煮11min用120目滤布过滤。然后把两次滤液合并,打入发酵罐中,用冷冻机把提取液降温至2℃,保温3h。然后用四层120目滤布过滤,除去沉淀,即得银杏叶提取物。
(2)将30份全脂奶粉用110份纯净水在经消毒的调配罐中用60℃水充分溶解,升温至80℃,保温12min。保温后的奶粉用均质机均质,均质压力在20MPa。均质后进行132℃,5s的高温瞬间灭菌。然后经板片降温,降至45℃,泵入经灭菌的发酵罐中。经高温瞬间灭菌机用纯净水压至奶粉的6倍体积,接入乳酸菌2份,菌种为保加利亚乳杆菌和嗜热链球菌混合比例为1:1的混合干菌种接种后搅拌5min,使菌种分布均匀。然后关掉搅拌,开始发酵。4h后测pH,待pH降到4.5时,即为发酵终止,开启搅拌,开始降温,降至7℃备用。
(3)把4份稳定剂(黄原胶:海藻酸丙二醇酯(PGA):耐酸CMC-Na=3:3:2)和的白砂糖充分拌匀,缓慢均匀撒入90℃软化水中,使其充分溶解。保温15min后,经130目滤布过滤入调配罐中。其余白砂糖可在90℃水中溶解,保温15min,灭菌后经130目滤布过滤入调配罐中,然后加入银杏叶提取物。等温度降到40℃以下时用喷壶或其它容器呈雾状加入15份柠檬酸溶液,加酸时间控制在10min,加酸后立即加入所需的酸奶,定量后,加入香精。
实施例3
(1)银杏叶100份用清水洗干净,进行粉碎,粉碎度越小越好,第一次蒸煮加入6000份水,煮14min用130目滤布过滤;第二次蒸煮加入6000份水,煮14min用130目滤布过滤。然后把两次滤液合并,打入发酵罐中,用冷冻机把提取液降温至4℃,保温3.5h。然后用四层130目滤布过滤,除去沉淀,即得银杏叶提取物。
(2)将35份全脂奶粉用120份纯净水在经消毒的调配罐中用60℃水充分溶解,升温至85℃,保温15min。保温后的奶粉用均质机均质,均质压力在25MPa。均质后进行132℃,5s的高温瞬间灭菌。然后经板片降温,降至45℃,泵入经灭菌的发酵罐中。经高温瞬间灭菌机用纯净水压至奶粉的6倍体积,接入乳酸菌2份,菌种为保加利亚乳杆菌和嗜热链球菌混合比例为1:1的混合干菌种接种后搅拌5min,使菌种分布均匀。然后关掉搅拌,开始发酵。4h后测pH,待pH降到4.5时,即为发酵终止,开启搅拌,开始降温,降至8℃备用。(3)把5份稳定剂(黄原胶:海藻酸丙二醇酯(PGA):耐酸CMC-Na=2:2:3)和的白砂糖充分拌匀,缓慢均匀撒入90℃软化水中,使其充分溶解。保温15min后,经140目滤布过滤入调配罐中。其余白砂糖可在90℃水中溶解,保温15min,灭菌后经140目滤布过滤入调配罐中,然后加入银杏叶提取物。等温度降到40℃以下时用喷壶或其它容器呈雾状加入15份柠檬酸溶液,加酸时间控制在15min,加酸后立即加入所需的酸奶,定量后,加入香精。
最后应说明的是:以上仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换,但是凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (9)
1.一种银杏叶乳酸菌保健饮料,其特征在于,按质量计,包括银杏叶100份,纯净水5200~6700份,全脂奶粉20~40份,白砂糖11~16份,软化水11~16份,稳定剂3~5份,柠檬酸15~25份,乳酸菌2份。
2.根据权利要求1所述一种银杏叶乳酸菌保健饮料,其特征在于,按质量计,包括银杏叶100份,纯净水6000份,全脂奶粉30份,白砂糖14份,软化水14份,稳定剂4份,柠檬酸20份,乳酸菌2份。
3.根据权利要求1所述一种银杏叶乳酸菌保健饮料,其特征在于,所述稳定剂包括有黄原胶、海藻酸丙二醇酯(PGA)、耐酸CMC-Na,其比例为:黄原胶:海藻酸丙二醇酯:耐酸CMC-Na=1:1:1、3:3:2或2:2:3。
4.根据权利要求1所述一种银杏叶乳酸菌保健饮料,其特征在于,所述乳酸菌包括保加利亚乳杆菌:嗜热链球菌=1:1。
5.根据权利要求1所述一种银杏叶乳酸菌保健饮料的制备方法,其特征在于,包括如下具体步骤:
S1.利用银杏叶为主要原料,将银杏叶通过粉碎,蒸煮,过滤,得到滤液;
S2.将滤渣再次蒸煮、过滤,得到滤液;
S3.合并两次滤液后,低温保藏,过滤得到银杏叶提取物;
S4.将全脂奶粉溶解,均质,杀菌,接种,发酵后得到酸奶;
S5.将银杏叶提取物和酸奶为主要原料,辅以白砂糖、稳定剂为辅料,经定量,均质,在乳酸菌作用下制成银杏叶乳酸菌保健饮料。
6.根据权利要求5所述一种银杏叶乳酸菌保健饮料的制备方法,其特征在于,步骤S1,所述蒸煮的时间为6~12min,所述过滤所用滤布大小为100~140目。
7.根据权利要求5所述一种银杏叶乳酸菌保健饮料的制备方法,其特征在于,步骤S4中所述奶粉溶解时需用100~200份60℃纯净水,溶解后升温至75~85℃,保温10~20min,所述均质时压力在15~25MPa,所述杀菌环境是在130~135℃,5s的高温瞬间灭菌,所述接种时所用菌种为保加利亚乳杆菌和嗜热链球菌混合比例为1∶1的混合干菌种。
8.根据权利要求5所述一种银杏叶乳酸菌保健饮料的制备方法,其特征在于,步骤S5操作时需把稳定剂3~5份和11~16份白砂糖充分拌匀,缓慢均匀撒入11~16份90℃软化水中,使其充分溶解,保温15min后,经100~140目滤布过滤入调配罐中,其余白砂糖可在90℃水中溶解,保温15min,灭菌后经100~140目滤布过滤入调配罐中,加入银杏叶提取物,加入辅料,温度降到40℃以下时加15~25份柠檬酸,然后立即加入所需的酸奶,定量后,加入香精。
9.根据权利要求5所述一种银杏叶乳酸菌保健饮料的制备方法,其特征在于,加入的柠檬酸时,温度降到40℃以下时用喷壶呈雾状加入,加酸时间控制在8~15min。
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CN108902312A (zh) * | 2018-08-31 | 2018-11-30 | 湖南艾达伦科技有限公司 | 一种罗汉果风味发酵乳及其制备方法 |
CN115868590A (zh) * | 2021-09-29 | 2023-03-31 | 江苏恒康生物科技有限公司 | 一种抗肿瘤的益生菌发酵银杏叶组合物的制备和应用 |
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CN108902312A (zh) * | 2018-08-31 | 2018-11-30 | 湖南艾达伦科技有限公司 | 一种罗汉果风味发酵乳及其制备方法 |
CN115868590A (zh) * | 2021-09-29 | 2023-03-31 | 江苏恒康生物科技有限公司 | 一种抗肿瘤的益生菌发酵银杏叶组合物的制备和应用 |
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