CN107874055A - 一种益生菌发酵哈密瓜制备果汁和馅料的方法 - Google Patents
一种益生菌发酵哈密瓜制备果汁和馅料的方法 Download PDFInfo
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Abstract
本发明公开了一种益生菌发酵哈密瓜制备果汁和馅料的方法,包括以下步骤:1)洗净去皮切块;2)加入冷开水、果葡糖浆和混合菌液发酵,其中混合菌液由乳酸芽孢杆菌、植物乳杆菌和鼠李糖乳杆菌组成;3)过滤,滤液用于制作果汁;4)浓缩:滤渣去籽,破碎,加热浓缩,加入增稠剂,再浓缩得到馅料。本发明提供的方法,充分利用哈密瓜的各个可食部位,经混合菌液发酵,有效地降低了易造成肠胃负担重的过营养成分,并进行择性地分离,得到风味佳、口感好的果汁和馅料。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种益生菌发酵哈密瓜制备果汁和馅料的方法。
背景技术
饮料,是指以水为基本原料,由不同的配方和制造工艺生产出来,供人或牲畜直接饮用的液体食品,分为酒精饮料和无酒精饮料。无酒精饮料中产量最大的为碳酸饮料,但增势最强劲的是果蔬饮料。果蔬富含多种维生素、膳食纤维素、矿物质、无机盐、糖等人体必需营养成分和活性物质,经常食用可增强体质、预防疾病,改善亚健康。而碳酸饮料高糖、高碳酸,长期饮用会对胰腺、牙齿、小孩发育、肥胖等造成不可忽视的影响。随着健康和亚健康理念的深入,很多消费者的目光从碳酸饮料转投果蔬饮料,而果蔬饮料中以澄清饮料最受欢迎。
哈密瓜是一种优良甜瓜品种,鲜果鲜甜脆嫩,营养丰富,含铁和维生素较高,特别对内分泌和造血机能有促进作用,有“瓜中之王”的美称。但是哈密瓜个大体重,单重4-6斤,整果运输不便,尤其是在新疆,特殊地理位置造成运输成本加大。而且哈密瓜含糖含水量非常高,采后容易霉变腐烂,不耐储藏。目前新疆哈密瓜除了鲜销外,主要的加工方法是晒干,但由于新疆的哈密瓜含糖量非常高,晒干后偏糖,不适宜于高脂高糖尿人群使用。
利用哈密瓜含糖量高的特点,把其加工成果蔬饮料,而且哈密瓜口味独特,能够给消费者带来新鲜感,符合果蔬饮料口味多样化的发展趋势。但若直接制成澄清果汁,一来哈密瓜含糖量5-18%,不适合现代的低糖饮食理念;二来哈密瓜中3-10%膳食纤维、瓜囊等果渣得不到充分利用;再者,目前的果蔬饮料产品普遍经过热处理,维生素损失,储藏期间色泽褐变。充分利用或改善哈密瓜的营养,寻找新的哈密瓜加工方法,具有广阔的应用前景,而且有利于解决目前新疆哈密瓜滞销问题。
发明内容
为了克服现有技术的不足,本发明的目的是为了提供一种储存性能佳、更健康的益生菌发酵哈密瓜制备果汁和馅料的方法。
本发明的目的采用以下技术方案实现:
一种益生菌发酵哈密瓜制备果汁和馅料的方法,包括以下步骤:
1)前处理:将成熟的哈密瓜洗净,去皮,切块;
2)发酵:向步骤1)得到的哈密瓜块连瓤连籽依次加入冷开水、果葡糖浆和混合菌液,其中混合菌液由乳酸芽孢杆菌、植物乳杆菌和鼠李糖乳杆菌组成,于25-35℃发酵至pH=3-4,得到发酵液;
3)过滤:将步骤2)得到的发酵液过滤,滤液用于制作果汁;
4)浓缩:将步骤3)得到的滤渣再次过滤去籽,破碎,加热浓缩,加入增稠剂,再浓缩得到馅料。
进一步地,步骤2)中,冷开水的投料量为哈密瓜块的4倍重量。
进一步地,步骤2)中,果葡糖浆的投料量为哈密瓜块的4%重量。
进一步地,步骤2)中,混合菌液的投料量为哈密瓜块的0.5‰重量。
进一步地,步骤2)中,混合菌液由乳酸芽孢杆菌、植物乳杆菌和鼠李糖乳杆菌按(1-2):(0.8-1.2):1的重量比组成。
进一步地,步骤2)中,混合菌液由乳酸芽孢杆菌、植物乳杆菌和鼠李糖乳杆菌按2:1:1的重量比组成。
进一步地,步骤3)中,使用纱布或网筛过滤。
进一步地,步骤3)中,滤液与乳蛋白按2:1复配成果汁。
进一步地,步骤3)中,滤液与陈皮发酵液、砂仁发酵液按3:2:1复配成果汁。
进一步地,步骤4)中,所述增稠剂为葡萄糖浆、卡拉胶、变性淀粉或复合胶中的两种以上。
相比现有技术,本发明的有益效果在于:
1)本发明通过混合菌液发酵的方式,使哈密瓜营养成分增加10-300倍酯、醇、酮、酸类风味物质,丰富果蔬香气,同时混合菌液发酵也产双乙酰、乙偶姻等具有奶香的风味物质,再加上发酵本身带来的酸香韵和哈密瓜本身的清新风味,使产品风味独特而柔和;
2)本发明提供的方法,使哈密瓜中的糖分得以有效地生物分解,从而提高了加工食品的耐储存性;同时,可食用部位得以选择性地分离和加工,能有效地减轻肠胃负担,也提高了对消费人群的广泛适应性。
具体实施方式
下面,结合具体实施方式,对本发明做进一步描述:
本发明提供一种益生菌发酵哈密瓜制备果汁和馅料的方法,包括以下步骤:
1)前处理:将成熟的哈密瓜洗净,去皮,切块;
2)发酵:向步骤1)得到的哈密瓜块连瓤连籽依次加入冷开水、果葡糖浆和混合菌液,其中混合菌液由乳酸芽孢杆菌、植物乳杆菌和鼠李糖乳杆菌组成,于25-28℃发酵至pH=3-4,得到发酵液;
本步骤中,采用而混合菌液进行发酵,可使果蔬中的PPO、POD等酶活性大大降低,无论是发酵液还是果肉都不容易发生褐变,同时可延长储藏期;发酵饮料和发酵馅料,具有较佳的口感、较独特的风味,肠胃的负担小,发酵后糖分含量大大降低,产品稳定性大大提升;
3)过滤:将步骤2)得到的发酵液过滤,滤液用于制作果汁;
本步骤中,采用纱布或滤网进行过滤,以实现固液分离,膳食纤维等保留在滤渣里,可溶性糖分、蛋白质、维生素等保留在果汁中,可以选择性地、充分地利用哈密瓜中的营养成分,使机体的利用率;
4)浓缩:将步骤3)得到的滤渣再次过滤去籽,破碎,加热浓缩至可溶性固形物含量≥45%,加入增稠剂,再浓缩至可溶性固形物含量≥55%,得到馅料;
本步骤中,经过过滤分离后的滤渣的糖分含量相对较少,膳食纤维含量高,通过增稠,制得口感佳、营养好的馅料。
本发明中,在风味方面,乳酸菌发酵一方面能增加10-300倍酯、醇、酮、酸类风味物质,丰富果蔬香气,另一方面也产双乙酰、乙偶姻等具有奶香的风味物质,再加上发酵本身带来的酸香韵和哈密瓜本身的清新风味,使产品风味独特而柔和。
实施例1:
一种益生菌发酵哈密瓜制备果汁和馅料的方法,包括以下步骤:
1)前处理:将成熟的哈密瓜洗净,去皮,切块;
2)发酵:向1kg步骤1)得到的哈密瓜块连瓤连籽依次加入4kg冷开水、40g果葡糖浆和0.5g混合菌液,其中混合菌液由乳酸芽孢杆菌、植物乳杆菌和鼠李糖乳杆菌按2:1:1组成,于26℃发酵至pH=3-4,得到发酵液;
3)过滤:将步骤2)得到的发酵液用纱布过滤,滤液与乳蛋白按2:1重量比复配成果汁;
4)浓缩:将步骤3)得到的滤渣再次过滤去籽,用粉碎机破碎,加热浓缩至可溶性固形物含量≥45%,加入由葡萄糖浆和卡拉胶按1:1组成的增稠剂,再加热浓缩至可溶性固形物含量≥55%,得到馅料;
5)榨油:籽用于榨油。
实施例2:
一种益生菌发酵哈密瓜制备果汁和馅料的方法,包括以下步骤:
1)前处理:将成熟的哈密瓜洗净,去皮,切块;
2)发酵:向1kg步骤1)得到的哈密瓜块连瓤连籽依次加入5kg冷开水、30g果葡糖浆和0.3g混合菌液,其中混合菌液由乳酸芽孢杆菌、植物乳杆菌和鼠李糖乳杆菌按2:3:1组成,于33℃发酵1.5天至pH=3-4,得到发酵液;
3)过滤:将步骤2)得到的发酵液用纱布过滤,滤液与陈皮发酵液、砂仁发酵液按3:2:1复配成果汁;
4)浓缩:将步骤3)得到的滤渣再次过滤去籽,用粉碎机破碎,加入由预糊化的变性淀粉与复合胶按1:1组成的增稠剂,50℃下静置30min溶胀,熬煮2h,得到馅料;
5)榨油:籽用于榨油。
实施例3:
一种益生菌发酵哈密瓜制备果汁和馅料的方法,包括以下步骤:
1)前处理:将成熟的哈密瓜洗净,去皮,切块;
2)发酵:向1kg步骤1)得到的哈密瓜块连瓤连籽依次加入5kg冷开水、40g果葡糖浆和0.4g混合菌液,其中混合菌液由乳酸芽孢杆菌、植物乳杆菌和鼠李糖乳杆菌按2:1:1组成,于30℃发酵4天至pH=3-4,得到发酵液;
3)过滤:将步骤2)得到的发酵液用纱布过滤,滤液与陈皮发酵液按2:1复配成果汁;
4)浓缩:将步骤3)得到的滤渣再次过滤去籽,用粉碎机破碎,加入由预糊化的变性淀粉与卡拉胶按1:1组成的增稠剂,50℃下静置30min溶胀,熬煮2h,得到馅料;
5)榨油:籽用于榨油。
实施例1-3得到的果汁,有清新的果蔬香气、清淡的奶香。于25±2℃、湿度为50-60℃储存,馅料储存15天未发现明显褐变。
对本领域的技术人员来说,可根据以上描述的技术方案以及构思,做出其它各种相应的改变以及形变,而所有的这些改变以及形变都应该属于本发明权利要求的保护范围之内。
Claims (10)
1.一种益生菌发酵哈密瓜制备果汁和馅料的方法,包括以下步骤:
1)前处理:将成熟的哈密瓜洗净,去皮,切块;
2)发酵:向步骤1)得到的哈密瓜块连瓤连籽依次加入冷开水、果葡糖浆和混合菌液,其中混合菌液由乳酸芽孢杆菌、植物乳杆菌和鼠李糖乳杆菌组成,于25-35℃发酵至pH=3-4,得到发酵液;
3)过滤:将步骤2)得到的发酵液过滤,滤液用于制作果汁;
4)浓缩:将步骤3)得到的滤渣再次过滤去籽,破碎,加热浓缩,加入增稠剂,再浓缩得到馅料。
2.如权利要求1所述的益生菌发酵哈密瓜制备果汁和馅料的方法,其特征在于,步骤2)中,冷开水的投料量为哈密瓜块的4倍重量。
3.如权利要求1所述的益生菌发酵哈密瓜制备果汁和馅料的方法,其特征在于,步骤2)中,果葡糖浆的投料量为哈密瓜块的4%重量。
4.如权利要求1所述的益生菌发酵哈密瓜制备果汁和馅料的方法,其特征在于,步骤2)中,混合菌液的投料量为哈密瓜块的0.5‰重量。
5.如权利要求1所述的益生菌发酵哈密瓜制备果汁和馅料的方法,其特征在于,步骤2)中,混合菌液由乳酸芽孢杆菌、植物乳杆菌和鼠李糖乳杆菌按(1-2):(0.8-1.2):1的重量比组成。
6.如权利要求1所述的益生菌发酵哈密瓜制备果汁和馅料的方法,其特征在于,步骤2)中,混合菌液由乳酸芽孢杆菌、植物乳杆菌和鼠李糖乳杆菌按2:1:1的重量比组成。
7.如权利要求1所述的益生菌发酵哈密瓜制备果汁和馅料的方法,其特征在于,步骤3)中,使用纱布或网筛过滤。
8.如权利要求1所述的益生菌发酵哈密瓜制备果汁和馅料的方法,其特征在于,步骤3)中,滤液与乳蛋白按2:1复配成果汁。
9.如权利要求1所述的益生菌发酵哈密瓜制备果汁和馅料的方法,其特征在于,步骤3)中,滤液与陈皮发酵液、砂仁发酵液按3:2:1复配成果汁。
10.如权利要求1所述的益生菌发酵哈密瓜制备果汁和馅料的方法,其特征在于,步骤4)中,所述增稠剂为葡萄糖浆、卡拉胶、变性淀粉或复合胶中的两种以上。
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JP2004097178A (ja) * | 2002-09-06 | 2004-04-02 | Yukimasa Kawamura | しょうゆ風味調味料の製法とその製品 |
CN102309035A (zh) * | 2010-12-04 | 2012-01-11 | 赵敏 | 鲜甜瓜益生菌饮料及其制作方法 |
CN103798586A (zh) * | 2012-11-30 | 2014-05-21 | 哈尔滨贵迪软件有限公司 | 一种保水性好的哈密瓜馅料 |
CN106107256A (zh) * | 2016-06-22 | 2016-11-16 | 饶世柱 | 一种蜂蜜哈密瓜汁及其制备方法 |
CN107048131A (zh) * | 2017-06-05 | 2017-08-18 | 福建康之味食品工业有限公司 | 果蔬发酵饮料及其制备方法 |
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JP2004097178A (ja) * | 2002-09-06 | 2004-04-02 | Yukimasa Kawamura | しょうゆ風味調味料の製法とその製品 |
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CN103798586A (zh) * | 2012-11-30 | 2014-05-21 | 哈尔滨贵迪软件有限公司 | 一种保水性好的哈密瓜馅料 |
CN106107256A (zh) * | 2016-06-22 | 2016-11-16 | 饶世柱 | 一种蜂蜜哈密瓜汁及其制备方法 |
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