CN107668680A - 一种青梅酵素的生产工艺 - Google Patents
一种青梅酵素的生产工艺 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
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- A23V2400/533—Longum
Abstract
本发明公开了一种青梅酵素的生产工艺，属于酵素的制备技术领域。本发明的青梅酵素以新鲜、无腐烂青梅作为原料，以乳酸菌、嗜酸乳杆菌、长双歧杆菌、酵母菌等为发酵素发酵，加入一定量的低聚异麦芽糖、益生菌，益生菌以低聚异麦芽糖为营养，迅速发酵形成酵素，当酵素达到一定浓度时，即可得到富含酵素的原液。
Description
技术领域
本发明涉及一种酵素制备技术领域，尤其是一种青梅酵素的生产工艺。
背景技术
酵素是十多年来风靡于欧美国家、日本、东南亚、中国台湾等国家和地区，深受人们追捧的具有较好保健效果的微生物发酵制品。微生物酵素以一种或多种新鲜蔬菜、水果、菌菇、中草药等为原料，经多种有益菌发酵而产生的，含有丰富的维生素、酶、矿物质和次生代谢产物等营养成分的功能性微生物发酵产品。微生物通过其自身的物质代谢，使发酵原料分解产生很多复杂的中间代谢产物或交叉代谢产物，实现代谢物质之间的代谢转化，产生新的具有生理活性的物质和百余种新的生物酶。微生物酵素中不仅保存了发酵原料中原有的营养物质，而且发酵代谢过程还产生了一些新的生物活性成分。研究发现，微生物酵素中含有多种对人体有益的营养保健成分，包括多酚类(黄酮醇、类黄酮、花青素、儿茶素类、酚酸、苯乙烯、香豆素、木质素、丹宁酸、鞣质等)，有机酸(没食子酸、琥珀酸、丙酮酸、苹果酸等)，多种糖类和多种生物活性成分等，其主要的生物活性表现在延缓衰老、预防和治疗心脑血管疾病；显著的细菌生长抑制活性；抗氧化活性和免疫调节作用等。
青梅含有大量的蛋白质、脂肪(脂肪油)、碳水化合物和多种无机盐、有机酸。青梅果实中有机酸含量一般在3.0％-6.5％，远远高于一般水果。青梅所含的有机酸主要是柠檬酸、苹果酸、单宁酸、苦叶酸、琥珀酸、酒石酸等，具有生津解渴、刺激食欲、消除疲劳等功效，尤其是柠檬酸含量在各种水果中含量最多，柠檬酸是人体细胞物质代谢不可缺少的重要酸类，它能促进乳酸分解为二氧化 碳和水排出体外，恢复疲劳，且有益于钙的吸收。青梅营养丰富，低糖高酸，其T值(糖酸比)仅为0.2，是梨的1/70，杏的1/8，比柠檬的T值还低。其次，它具有合理的钙磷比，其Ca/P≈1∶1，是开发儿童和老年保健食品的最佳食物。
近年来，英国科学家研究发现，人体大脑体液的酸碱性与智商有关。在体液酸碱性允许的范围内，酸性偏高时(即pH值偏低)，智商低；碱性偏高时(即pH值偏高)，智商高。由于体液的酸碱性是可以通过饮食来调节的，因而科学家进而提出了改善饮食结构，多吃碱性食品，提高智力水平的设想。青梅中碱性物质含量大大超过了酸性物质，因此，青梅被誉为典型的强生理碱性食品，能中和酸性食物(粮谷类、蛋黄、肉、鱼、酒、糖等)，使血液呈微碱性，pH值保持在7.3-7.4。
发明内容
本发明实施例的目的在于提供一种青梅酵素液的制备方法，旨在解决现有青梅产品形式单调，缺乏青梅酵素制备方法的问题。
本发明采用的技术方案为：
所述青梅酵素的生产工艺和流程包括以下步骤：
(1)选取个头饱满，无腐烂，成熟的新鲜青梅，除去腐烂，霉变的青梅；
(2)青梅清洗、干燥，干燥后对其进行消毒，用300W的超声波处理，处理时间为3分钟；
(3)采用手工或脱皮脱壳机进行脱皮脱壳，脱壳后进入破碎机内进行破碎，破碎至浆状；
(4)完全破碎之后将其放入食品级PE桶，按一吨青梅加入100公斤低聚异麦芽糖进行混合，将其混合物在15℃～35℃的常温静置20天，使其充分混合；
(5)第一次混合后加入微量多种益生菌进行第一次厌氧发酵，其中益生菌主要为乳酸菌、嗜酸乳杆菌、酵母菌等；
(6)第一次发酵550天后，取液后用120目食品级不锈钢纱网进行过滤，除渣后得到青梅酵素；
(7)以上步骤完成后开始第二次发酵，用不锈钢搅拌罐取青梅酵素液体，加入低聚异麦芽糖(液体)，按5∶5的比例，将其混合物放入不锈钢灌内，然后再次加入微量多种益生菌，如乳酸菌、长双歧杆菌、酵母菌等，密封后第二次厌氧发酵，周期为45天。
本发明与现有技术相比，其有益效果为：
本发明原料中的青梅富含碳水化合物、粗纤维、维生素C、有机酸、镁、钾、钙、磷等。利用先进微生物发酵取得的青梅酵素有能解毒、防老抗衰、净血、解毒、杀菌等功效。适用于健康体质平和质，气虚体质，气郁体质，痰湿体质，特禀体质，阳虚体质，阴虚体质的人。
所用的低聚异麦芽糖(粉类、液体类)能具有促进双歧杆菌显著增值的特性，低聚异麦芽糖不会被人体的胃和小肠吸收，而是直接进入大肠，被双歧杆菌优先利用，助其大量的繁殖，为双歧杆菌的增值因子，肠内其他有害菌则不能利用，从而能抑制有害菌的生长，促使肠道内的微生态向良性循环调整，即使是糖尿病人服用，也不会吸收糖份。
具体实施方式
下面结合具体实施方式对本发明进一步说明：
实施例1
(1)选取1吨个头饱满，无腐烂，成熟的新鲜青梅，除去腐烂，霉变的青梅；
(2)青梅清洗、干燥，干燥后对其进行消毒，用300W的超声波处理，处理时间为3分钟；
(3)采用手工或脱皮脱壳机进行脱皮脱壳，脱壳后进入破碎机内进行破碎，破碎至浆状；
(4)完全破碎之后将其放入食品级PE桶，加入10000公斤低聚异麦芽糖进行混合，将其混合物在15℃～35℃的常温静置20天，使其充分混合；
(5)第一次混合后加入微量多种益生菌进行第一次厌氧发酵，其中益生菌主要为乳酸菌、嗜酸乳杆菌、酵母菌等；
(6)第一次发酵550天后，取液后用120目食品级不锈钢纱网进行过滤，除渣后得到青梅酵素；
(7)以上步骤完成后开始第二次发酵，用不锈钢搅拌罐取青梅酵素液体，加入低聚异麦芽糖(液体)，按5∶5的比例，将其混合物放入不锈钢灌内，然后再次加入微量多种益生菌，如乳酸菌、长双歧杆菌、酵母菌等，密封后第二次厌氧发酵，周期为45天。
Claims (3)
1.一种青梅酵素的生产工艺，其特征在于：所述青梅酵素的生产工艺包括以下步骤：
(1)选取个头饱满，无腐烂，成熟的新鲜青梅，除去腐烂，霉变的青梅；
(2)青梅清洗、干燥，干燥后对其进行消毒，用300W的超声波处理，处理时间为3分钟；
(3)采用手工或脱皮脱壳机进行脱皮脱壳，脱壳后进入破碎机内进行破碎，破碎至浆状；
(4)完全破碎之后将其放入食品级PE桶，按一吨青梅加入100公斤低聚异麦芽糖进行混合，将其混合物在15℃～35℃的常温静置20天，使其充分混合；
(5)第一次混合后加入微量多种益生菌进行第一次厌氧发酵，其中益生菌主要为乳酸菌、嗜酸乳杆菌、酵母菌等；
(6)第一次发酵550天后，取液后用120目食品级不锈钢纱网进行过滤，除渣后得到青梅酵素；
(7)以上步骤完成后开始第二次发酵，用不锈钢搅拌罐取青梅酵素液体，加入低聚异麦芽糖(液体)，按5∶5的比例，将其混合物放入不锈钢灌内，然后再次加入微量多种益生菌，如乳酸菌、长双歧杆菌、酵母菌等，密封后第二次厌氧发酵，周期为45天。
2.根据权利要求1所述的一种青梅酵素的生产工艺，其特征在于：步骤(6)所述酵素第一次取液分需分两个步骤：(1)用螺旋泵把液体抽到另一个PE桶密封放置12个小时让渣和液体得到沉淀，渣汁分离，(2)用离心泵进行粗滤放置在另一个PE桶。
3.根据权利要求1所述的一种青梅酵素的生产工艺，其特征在于：步骤(6)厌氧发酵期间使用的食品级PE桶内的物料须做到厌氧发酵，使糖度为18％，PH值为3.6。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109806204A (zh) * | 2019-04-04 | 2019-05-28 | 烟台新时代健康产业日化有限公司 | 一种青梅花的发酵提取工艺 |
| CN110089744A (zh) * | 2019-06-05 | 2019-08-06 | 重庆康菌泰生物科技股份有限公司 | 一种覆盆子综合酵素及其制备方法 |
| CN111567712A (zh) * | 2020-05-20 | 2020-08-25 | 陆河国泰青梅产业发展有限公司 | 一种无化学添加剂的天然青梅果浆饮料及其制备方法 |
| CN114478284A (zh) * | 2022-02-11 | 2022-05-13 | 江南大学 | 青梅酵素中γ-氨基丁烯酸的分离方法及应用 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109806204A (zh) * | 2019-04-04 | 2019-05-28 | 烟台新时代健康产业日化有限公司 | 一种青梅花的发酵提取工艺 |
| CN110089744A (zh) * | 2019-06-05 | 2019-08-06 | 重庆康菌泰生物科技股份有限公司 | 一种覆盆子综合酵素及其制备方法 |
| CN111567712A (zh) * | 2020-05-20 | 2020-08-25 | 陆河国泰青梅产业发展有限公司 | 一种无化学添加剂的天然青梅果浆饮料及其制备方法 |
| CN114478284A (zh) * | 2022-02-11 | 2022-05-13 | 江南大学 | 青梅酵素中γ-氨基丁烯酸的分离方法及应用 |
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