CN107822017A - 一种高营养黄秋葵果健康食品的制备方法 - Google Patents
一种高营养黄秋葵果健康食品的制备方法 Download PDFInfo
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- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
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Abstract
本发明公开了一种高营养黄秋葵果健康食品的制备方法,首先从现有的益生菌种群里筛选能在黄秋葵果上快速生长繁殖的菌种,并不断优化发酵条件,从中筛选到了一株在黄秋葵果上能快速生长的乳酸菌株JSX‑OF1,之后,利用这株JSX‑OF1对鲜黄秋葵果进行半发酵,产生大量JSX‑OF1的代谢产物,转化黄秋葵果形成更多的能被人体直接吸收的小分子营养物质,同时,又能保持黄秋葵果原有的形态。产品含有益生菌的代谢成分和转化黄秋葵果的产物,比原有的黄秋葵果的营养更加丰富,并能预防多种疾病,提高人体免疫力,有益人体健康,适用于各年龄阶段的人群。
Description
技术领域
本发明涉及一种高营养黄秋葵果健康食品的制备方法,具体涉及黄秋葵果的益生菌发酵及健康食品制备,属于食品发酵工程技术领域。
背景技术
目前,市场上功能性健康食品大多只利用单一的技术或单一资源进行粗加工生产,资源未能得到高效利用:一方面,主要利用一些具有重要药理作用的中药材或将其功能成分提取出来粗加工成合适剂型而成;另一方面,常规固体或液体发酵一些有益微生物,然后,将发酵产物加工而成。但是,很少将中药材与有益微生物的发酵产物复合在一起,或者,直接将中药材的功能成分提取分离出来用作微生物培养基的成分,然后深度发酵再加工成高附加值产品。
黄秋葵为锦葵科(Malvaceae)秋葵属(AbelmoschusMedic)的一年生草本植物,又名羊角豆、补肾草及咖啡葵等,其果实、叶、芽及花均可食用,被誉为“绿色人参”。黄秋葵富含多糖、黄酮(达2.8%)、多糖蛋白、维生素E等活性成分,具有抗疲劳、增强免疫力、延缓衰老、改善胃肠功能紊乱、温肾壮阳等功效。黄秋葵既可以作为高档蔬菜,又可以开发成新型功能健康食品。黄秋葵已在国内大规模栽培,目前市场销售的黄秋葵产品,大多还是黄秋葵原材料如花,果实等,或利用黄秋葵提取混合物加工成合适剂型的粗加工产品。直接将黄秋葵果的主要功能成分提取分离出来用作益生菌培养基的成分,然后深度发酵再加工成了高附加值的黄秋葵益生菌产品(专利:CN104187622A,2014)。为充分利用黄秋葵资源,迫切需要开发更多高附加值黄秋葵产品,满足特定需求。
益生菌是一类能改善宿主微生态平衡、产生确切健康功效从而发挥有益作用的活性微生物的总称。益生菌对人体非常有益:可抑制有害菌群在肠道内的繁殖,减少毒素产生,促进肠道蠕动,从而提高肠道机能,改善排便状况,促进消化系统健康,帮助吸收营养成分,降低血清胆固醇,并且能增强人体免疫力,有助于抗肿瘤、抑癌;益生菌还能预防或改善腹泻,缓解不耐乳糖症状,提高过敏性耐受能力,预防生殖系统感染等。此外,益生菌在生长繁殖过程当中产生、分泌大量有益人体健康的代谢产物,如生成大量维生素、抗氧化剂,消化酶,将糖分解后生成乳酸和醋酸,使肠道呈酸性,抑制有害菌群繁殖,减少毒素产生,刺激肠蠕动,并能提高钙、磷、铁的利用率,促进铁和维生素D的吸收;产生乳糖酶,帮助患者消化乳糖等。
既然能利用黄秋葵的提取物进行益生菌的发酵(专利:CN104187622A,2014),如果利用益生菌对黄秋葵果进行半发酵,益生菌在黄秋葵果上生长繁殖过程当中,自身分泌以及转化黄秋葵果成分能生成大量营养物质及其它有益人体健康的物质,同时,又能保留黄秋葵原有的营养和药用价值。本发明旨在开发一种以黄秋葵果为基质的益生菌半发酵技术,在保持黄秋葵果原有形态的基础上使黄秋葵果得到深加工,大大提升黄秋葵产品的附加值。
发明内容
目的:为解决现有技术的不足,本发明提供了一种高营养黄秋葵果健康食品的制备方法。
技术方案:为解决上述技术问题,本发明采用的技术方案为:
一种黄秋葵果健康食品的制备方法,其步骤为:
(1) 用MRS固体培养基、37℃条件下活化JSX-OF1菌种;
(2) 接种活化JSX-OF1菌种于MRS液体培养基中;
(3) 在200rpm、37℃条件下发酵约1-2天;得到活化的JSX-OF1发酵液;
(4) 鲜黄秋葵果洗干净后(保持整条原样),然后迅速置于沸水中3-5分钟,捞出,沥干;再放入另一添加1.5倍黄秋葵果重量体积、含20%白砂糖的盛水容器中煮沸10分钟,用已灭菌的8层纱布封口,冷却至室温,得含黄秋葵果的液体,备用;
(5) 接种活化的JSX-OF1发酵液于上述含黄秋葵果的液体中,用已灭菌的8层纱布封口;
(6) 于37℃恒温、静置条件下发酵约3-4天;
(7) 取样检测,包括:发酵液pH值及镜检与乳酸菌计数;
(8) 发酵液pH值4.0-4.5时即终止发酵;
(9) 于72℃保温1-2小时;
(10) 包装,即得。取出黄秋葵果及一定量的发酵产物,添加盐、味精及风味物质等调料封袋包装,即为益生菌黄秋葵果成品;或者,取出黄秋葵果及一定量的发酵产物,封袋包装成成品,盐、味精及风味物质等调料另行包装成袋,食用时添加调料即可。
作为优选方案,所述的黄秋葵果健康食品的制备方法,其特征在于:所述MRS固体培养基的配置:10g/L蛋白胨、10g/L牛肉膏、5g/L酵母粉、20g/L葡萄糖、5g/L无水乙酸钠、1ml/L吐温-80、2g/L柠檬酸二胺、2g/L磷酸氢二钾、0.58g/L硫酸镁、0.25g/L硫酸锰,用蒸馏水溶解,调节pH 6.6-6.8,然后,添加2%琼脂,定容;高压1×105Pa灭菌20min。
作为优选方案,所述的黄秋葵果健康食品的制备方法,其特征在于:所述MRS液体培养基的配置:10g/L蛋白胨、10g/L牛肉膏、5g/L酵母粉、20g/L葡萄糖、5g/L无水乙酸钠、1ml/L吐温-80、2g/L柠檬酸二胺、2g/L磷酸氢二钾、0.58g/L硫酸镁、0.25g/L硫酸锰,用蒸馏水溶解,调节pH 6.6-6.8,并定容;高压1×105Pa灭菌20min。
作为优选方案,所述的高营养黄秋葵果健康食品的制备方法,其特征在于:步骤(5)中活化的JSX-OF1发酵液与含黄秋葵果的液体的体积比例为1:1-2。
有益效果:本发明提供的高营养黄秋葵果健康食品的制备方法,首先从现有的益生菌种群里筛选能在黄秋葵果上快速生长繁殖的菌种,并不断优化发酵条件,从中筛选到了一株在黄秋葵果上能快速生长的乳酸菌株JSX-OF1,之后,利用这株JSX-OF1对鲜黄秋葵果进行半发酵,产生大量JSX-OF1的代谢产物,转化黄秋葵果形成更多的能被人体直接吸收的小分子营养物质,同时,又能保持黄秋葵果原有的形态。产品含有益生菌的代谢成分和转化黄秋葵果的产物,比原有的黄秋葵果的营养更加丰富,并能预防多种疾病,提高人体免疫力,有益人体健康,适用于各年龄阶段的人群。
具体实施方式
下面结合实例对本发明做具体说明:
本发明首先从现有的益生菌种群里筛选能在黄秋葵果上生长繁殖的菌种,并不断优化发酵条件;从中筛选到了一株在黄秋葵果上能快速生长、繁殖的乳酸菌株---JSX-OF1,之后,利用这株JSX-OF1对鲜黄秋葵果进行半发酵,产生大量JSX-OF1的代谢产物,转化黄秋葵果形成更多的能被人体直接吸收的小分子营养物质,同时,又能保持黄秋葵果原有的形态。产品含有益生菌的代谢成分和转化黄秋葵果的产物,比原有的黄秋葵果的营养更加丰富,并能预防多种疾病,提高人体免疫力,有益人体健康,适用于各年龄阶段的人群。
实施例1:
一种高营养黄秋葵果健康食品的制备方法,其步骤为:
(1)MRS固体培养基的配置:10g/L蛋白胨、10g/L牛肉膏、5g/L酵母粉、20g/L葡萄糖、5g/L无水乙酸钠、1ml/L吐温-80、2g/L柠檬酸二胺、2g/L磷酸氢二钾、0.58g/L硫酸镁、0.25g/L硫酸锰,用蒸馏水溶解,调节pH 6.6-6.8,然后,添加2%琼脂,定容;高压1×105Pa灭菌20min;
(2)MRS液体培养基的配置:10g/L蛋白胨、10g/L牛肉膏、5g/L酵母粉、20g/L葡萄糖、5g/L无水乙酸钠、1ml/L吐温-80、2g/L柠檬酸二胺、2g/L磷酸氢二钾、0.58g/L硫酸镁、0.25g/L硫酸锰,用蒸馏水溶解,调节pH 6.6-6.8,并定容;高压1×105Pa灭菌20min;
(3)用固体MRS培养基、37℃条件下活化JSX-OF1菌种;
(4)接种活化的JSX-OF1菌种于MRS液体培养基中;
(5)在200rpm、37℃条件下发酵约1-2天;
(6)鲜黄秋葵果洗干净(保持整条原样)后,然后迅速置于沸水中3-5分钟,捞出,沥干。再放入另一添加1.5倍黄秋葵果重量体积、含20%白砂糖的盛水容器中煮沸10分钟,用已灭菌的8层纱布封口,冷却至室温;
(7)接种(5)中活化的JSX-OF1发酵液于(6)所准备的含黄秋葵果的液体中[(5)和(6)的体积比例为1:1],用已灭菌的8层纱布封口;
(8)于37℃恒温、静置条件下发酵约2-3天;
(9)取样检测,包括:发酵液pH值及镜检与乳酸菌计数;
(10)发酵液pH值4.0-4.5时终止发酵;
(11)于72℃保温1-2小时;
(12)取出黄秋葵果及一定量的发酵培养物,添加盐、味精及风味物质等调料封袋包装,即为益生菌黄秋葵果成品;或者,取出黄秋葵果及一定量的发酵产物,封袋包装成成品,盐、味精及风味物质等调料另行包装成袋,食用时添加调料即可。
实施例2:
(1)MRS固体培养基的配置:10g/L蛋白胨、10g/L牛肉膏、5g/L酵母粉、20g/L葡萄糖、5g/L无水乙酸钠、1ml/L吐温-80、2g/L柠檬酸二胺、2g/L磷酸氢二钾、0.58g/L硫酸镁、0.25g/L硫酸锰,用蒸馏水溶解,调节pH 6.6-6.8,然后,添加2%琼脂,定容;高压1×105Pa灭菌20min;
(2)MRS液体培养基的配置:10g/L蛋白胨、10g/L牛肉膏、5g/L酵母粉、20g/L葡萄糖、5g/L无水乙酸钠、1ml/L吐温-80、2g/L柠檬酸二胺、2g/L磷酸氢二钾、0.58g/L硫酸镁、0.25g/L硫酸锰,用蒸馏水溶解,调节pH 6.6-6.8,并定容;高压1×105Pa灭菌20min;
(3)用固体MRS培养基、37℃条件下活化JSX-OF1菌种;
(4)接种活化的JSX-OF1菌种于MRS液体培养基中;
(5)在200rpm、37℃条件下发酵约1-2天;
(6)鲜黄秋葵果洗干净(保持整条原样)后,然后迅速置于沸水中3-5分钟,捞出,沥干。再放入另一添加1.5倍黄秋葵果重量体积、含20%白砂糖的盛水容器中煮沸10分钟,用已灭菌的8层纱布封口,冷却至室温;
(7)接种(5)中活化的JSX-OF1发酵液于(6)所准备的含黄秋葵果的液体中[(5)和(6)的体积比例为1:1.5],用已灭菌的8层纱布封口;
(8)于37℃恒温、静置条件下发酵约2-3天;
(9)取样检测,包括:发酵液pH值及镜检与乳酸菌计数;
(10)发酵液pH值4.0-4.5时终止发酵;
(11)于72℃保温1-2小时;
(12)取出黄秋葵果及一定量的发酵培养物,添加盐、味精及风味物质等调料封袋包装,即为益生菌黄秋葵果成品;或者,取出黄秋葵果及一定量的发酵产物,封袋包装成成品,盐、味精及风味物质等调料另行包装成袋,食用时添加调料即可。
实施例3:
(1)MRS固体培养基的配置:10g/L蛋白胨、10g/L牛肉膏、5g/L酵母粉、20g/L葡萄糖、5g/L无水乙酸钠、1ml/L吐温-80、2g/L柠檬酸二胺、2g/L磷酸氢二钾、0.58g/L硫酸镁、0.25g/L硫酸锰,用蒸馏水溶解,调节pH 6.6-6.8,然后,添加2%琼脂,定容;高压1×105Pa灭菌20min;
(2)MRS液体培养基的配置:10g/L蛋白胨、10g/L牛肉膏、5g/L酵母粉、20g/L葡萄糖、5g/L无水乙酸钠、1ml/L吐温-80、2g/L柠檬酸二胺、2g/L磷酸氢二钾、0.58g/L硫酸镁、0.25g/L硫酸锰,用蒸馏水溶解,调节pH 6.6-6.8,并定容;高压1×105Pa灭菌20min;
(3)用固体MRS培养基、37℃条件下活化JSX-OF1菌种;
(4)接种活化的JSX-OF1菌种于MRS液体培养基中;
(5)在200rpm、37℃条件下发酵约1-2天;
(6)鲜黄秋葵果洗干净(保持整条原样)后,然后迅速置于沸水中3-5分钟,捞出,沥干。再放入另一添加1.5倍黄秋葵果重量体积、含20%白砂糖的盛水容器中煮沸10分钟,用已灭菌的8层纱布封口,冷却至室温;
(7)接种(5)中活化的JSX-OF1发酵液于(6)所准备的含黄秋葵果的液体中[(5)和(6)的体积比例为1:2],用已灭菌的8层纱布封口;
(8)于37℃恒温、静置条件下发酵约2-3天;
(9)取样检测,包括:发酵液pH值及镜检与乳酸菌计数;
(10)发酵液pH值4.0-4.5时终止发酵;
(11)于72℃保温1-2小时;
(12)取出黄秋葵果及一定量的发酵培养物,添加盐、味精及风味物质等调料封袋包装,即为益生菌黄秋葵果成品;或者,取出黄秋葵果及一定量的发酵产物,封袋包装成成品,盐、味精及风味物质等调料另行包装成袋,食用时添加调料即可。
本发明首先从现有的益生菌种群里筛选能在黄秋葵果上快速生长繁殖的菌种,并不断优化发酵条件,从中筛选到了一株在黄秋葵果上能快速生长的乳酸菌株JSX-OF1,之后,利用这株JSX-OF1对鲜黄秋葵果进行半发酵,产生大量JSX-OF1的代谢产物,转化黄秋葵果形成更多的能被人体直接吸收的小分子营养物质,同时,又能保持黄秋葵果原有的形态。产品含有益生菌的代谢成分和转化黄秋葵果的产物,比原有的黄秋葵果的营养更加丰富,并能预防多种疾病,提高人体免疫力,有益人体健康,适用于各年龄阶段的人群。
本发明解决了黄秋葵果的益生菌半发酵技术问题,使黄秋葵果产品既保持黄秋葵果的原有形态,又含有更多的营养物质、抑菌物质等,从而生产高附加值的黄秋葵果健康食品。
以上已以较佳实施例公开了本发明,然其并非用以限制本发明,凡采用等同替换或者等效变换方式所获得的技术方案,均落在本发明的保护范围之内。
Claims (6)
1.一种黄秋葵果健康食品的制备方法,其步骤为:
(1) 用MRS固体培养基、37℃条件下活化JSX-OF1菌种;
(2) 接种活化JSX-OF1菌种于MRS液体培养基中;
(3) 在200rpm、37℃条件下发酵,得到活化的JSX-OF1发酵液;
(4) 鲜黄秋葵果洗干净后,然后迅速置于沸水中3-5分钟,捞出,沥干;再放入另一添加1.5倍黄秋葵果重量体积、含20%白砂糖的盛水容器中煮沸10分钟,用已灭菌的8层纱布封口,冷却至室温,得含黄秋葵果的液体,备用;
(5) 接种活化的JSX-OF1发酵液于上述含黄秋葵果的液体中,用已灭菌的8层纱布封口;
(6) 于37℃恒温、静置条件下发酵约3-4天;
(7) 取样检测,包括:发酵液pH值及镜检与乳酸菌计数;
(8) 发酵液pH值4.0-4.5时即终止发酵;
(9) 于72℃保温1-2小时;
(10) 包装,即得。
2.根据权利要求1所述的黄秋葵果健康食品的制备方法,其特征在于:所述MRS固体培养基的配置:10g/L蛋白胨、10g/L牛肉膏、5g/L酵母粉、20g/L葡萄糖、5g/L无水乙酸钠、1ml/L吐温-80、2g/L柠檬酸二胺、2g/L磷酸氢二钾、0.58g/L硫酸镁、0.25g/L硫酸锰,用蒸馏水溶解,调节pH 6.6-6.8,然后,添加2%琼脂,定容;高压1×105Pa灭菌20min。
3.根据权利要求1所述的黄秋葵果健康食品的制备方法,其特征在于:所述MRS液体培养基的配置:10g/L蛋白胨、10g/L牛肉膏、5g/L酵母粉、20g/L葡萄糖、5g/L无水乙酸钠、1ml/L吐温-80、2g/L柠檬酸二胺、2g/L磷酸氢二钾、0.58g/L硫酸镁、0.25g/L硫酸锰,用蒸馏水溶解,调节pH 6.6-6.8,并定容;高压1×105Pa灭菌20min。
4.根据权利要求1-3任一项所述的黄秋葵果健康食品的制备方法,其特征在于:步骤(5)中活化的JSX-OF1发酵液与含黄秋葵果的液体的体积比例为1:1-2。
5.根据权利要求1所述的黄秋葵果健康食品的制备方法,其特征在于:包装为取出黄秋葵果及一定量的发酵产物,添加调料封袋包装,即为益生菌黄秋葵果成品。
6.根据权利要求1所述的黄秋葵果健康食品的制备方法,其特征在于:包装为取出黄秋葵果及一定量的发酵产物,封袋包装成成品,调料另行包装成袋,食用时添加调料即可。
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CN109568247A (zh) * | 2019-01-08 | 2019-04-05 | 上海悦目化妆品有限公司 | 一种具有修复敏感肌肤功效的乳霜面膜 |
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CN109568247A (zh) * | 2019-01-08 | 2019-04-05 | 上海悦目化妆品有限公司 | 一种具有修复敏感肌肤功效的乳霜面膜 |
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