CN107890098A - 一种酸甜香蕉酵素及其制备方法 - Google Patents
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Abstract
本发明公开一种酸甜香蕉酵素及其制备方法,属于食品深加工技术领域。本发明的酸甜香蕉酵素是以香蕉、蓝莓、火龙果、纯净水、核桃粉、香草粉、酸奶等为原料,通过打浆、发酵、消毒、冷藏等步骤制得。本发明的酸甜香蕉酵素通过添加蓝莓、葡萄,口感酸酸甜甜,火龙果和香蕉可以加快体内毒素的排出,对便秘患者有显著疗效。
Description
技术领域
本发明属于食品深加工技术领域,具体涉及了一种酸甜香蕉酵素及其制备方法。
背景技术
酵素俗称“酶”,指具有生物催化功能的高分子物质。目前风靡全球的水果酵素指通过将各种水果与糖和水按一定比例混合,密封放置并通过水果本身所带的酶充分发酵最终得到的液体。它富含水果里面多种维生素、矿物质、SOD等有效成分,不仅仅可以帮助排除身体内的毒素,美容养颜,还可以帮助身体加快新陈代谢,改善便秘,分解多余的脂肪,改善体质。
香蕉属高热量水果,据分析每100克果肉的发热量达91大卡。在一些热带地区香蕉还作为主要粮食。香蕉果肉营养价值颇高,每100克果肉含碳水化合物20克、蛋白质1.2克、脂肪0.6克;此外,还含多种微量元素和维生素。其中维生素A能促进生长,增强对疾病的抵抗力,是维持正常的生殖力和视力所必需;硫胺素能抗脚气病,促进食欲、助消化,保护神经系统;核黄素能促进人体正常生长和发育。香蕉除了能平稳血清素和褪黑素外,它还含有可具有让肌肉松弛效果的镁元素,经常工作压力比较大的朋友可以多食用。香蕉含有的维生素A能增强对疾病的抵抗力,维持正常的生殖力和视力所需要;硫胺素能抗脚气病,促进食欲、助消化,保护神经系统;核黄素能促进人体正常生长和发育。
蓝莓是一种营养价值非常高的水果果肉富含丰富的维生素、蛋白质和矿物质等营养元素,其中蓝莓中独特的珍贵的花青苷色素在众水果中比重是非常的高,还有蓝莓中富含丰富的蛋白质、膳食纤维、脂肪、维生素等营养元素,蓝莓中这些富含的营养元素都高于其他水果富含的营养。蓝莓中还包含着丰富的钙、铁、磷、钾、锌等微量矿物元素,这些矿物元素的存在比例明显高于其他水果。
火龙果,又称青龙果、红龙果,因其外表肉质鳞片似蛟龙外鳞而得名,原产地在中美洲,是热带、亚热带的著名水果之一。火龙果含有丰富的营养,它含有一般植物性蛋白及花青素、丰富的维生素和水溶性膳食纤维。白蛋白是具黏性、胶质性的物质,对重金属中毒具有解毒功效,它富含水果里面多种维生素、矿物质、SOD等有效成分,不仅仅可以帮助排除身体内的毒素,美容养颜,还可以帮助身体加快新陈代谢,改善便秘,分解多余的脂肪,改善体质。
发明内容
本发明提供了一种酸甜香蕉酵素及其制备方法。
为解决以上技术问题,本发明采用以下技术方案:一种酸甜香蕉酵素,由以下质量份的原料制备:香蕉40-60份、蓝莓20-40份、火龙果10-20份、苹果汁10-20份、葡萄10-20份、蜂蜜1-5份、酵母菌1-3份、纯净水35-50份、核桃粉2-4份、香草粉0.5-1份、酸奶2-4份。
优选地,所述的酸甜香蕉酵素由以下质量份的原料制备:香蕉50份、蓝莓30份、火龙果15份、苹果汁15份、葡萄15份、蜂蜜3份、酵母菌2份、纯净水45份、核桃粉3份、香草粉1份、酸奶3份。
本发明所述酸甜香蕉酵素的制备方法,包括以下步骤:
S1:将香蕉、蓝莓、葡萄和火龙果分别去皮,混合打成果浆以备用;
S2:在步骤S1中所得的果浆中加入苹果汁、纯净水和酵母菌进行密封发酵;
S3:发酵完成后,加入蜂蜜、酸奶、核桃粉、香草粉混合均匀后巴氏消毒,冷藏,即得酸甜香蕉酵素。
优选地,步骤S2中所述的发酵时间为3-7天,发酵温度为20-25℃。
优选地,步骤S3中巴氏消毒,水浴温度为80-90℃,加热时间为14-16s。
优选地,步骤S3中所述的冷藏时间为2-4天,冷藏温度为5-8℃。
本发明的酸甜香蕉酵素通过添加蓝莓、葡萄,口感酸酸甜甜,火龙果和香蕉可以加快体内毒素的排出,对便秘患者有显著疗效;本发明的酸甜香蕉酵素的制备方法简单,工艺流程简单容易实施,所需要的发酵周期较短,有利于大规模生产。
具体实施方式
实施例1一种酸甜香蕉酵素,由以下质量份的原料制备:香蕉40份、蓝莓20份、火龙果10份、苹果汁10份、葡萄10份、蜂蜜1份、酵母菌1份、纯净水35份、核桃粉2份、香草粉0.5份、酸奶2份;其制备方法,包括以下步骤:
S1:将香蕉、蓝莓、葡萄和火龙果分别去皮,混合打成果浆以备用;
S2:在步骤S1中所得的果浆中加入苹果汁、纯净水和酵母菌,搅拌均匀后在20℃下密封发酵7天;
S3:发酵完成后,加入蜂蜜、酸奶、核桃粉、香草粉混合均匀后进行巴氏消毒,水浴温度为80℃,加热时间为16s,冷却后,在5℃下冷藏2天,即得酸甜香蕉酵素。
实施例2 一种酸甜香蕉酵素,由以下质量份的原料制备:香蕉50份、蓝莓30份、火龙果15份、苹果汁15份、葡萄15份、蜂蜜3份、酵母菌2份、纯净水45份、核桃粉3份、香草粉1份、酸奶3份;其制备方法,包括以下步骤:
S1:将香蕉去皮,打成果浆以备用;
S2:在步骤S1中所得的果浆中加入苹果汁、纯净水和酵母菌,搅拌均匀后在23℃下密封发酵5天;
S3:发酵完成后,加入蜂蜜、酸奶、核桃粉、香草粉混合均匀后进行巴氏消毒,水浴温度为85℃,加热时间为15s,冷却后,在6℃下冷藏3天,即得酸甜香蕉酵素。
实施例3一种酸甜香蕉酵素,由以下质量份的原料制备:香蕉60份、蓝莓40份、火龙果20份、苹果汁20份、葡萄20份、蜂蜜5份、酵母菌3份、纯净水50份、核桃粉4份、香草粉1份、酸奶4份;其制备方法,包括以下步骤:
S1:将香蕉去皮,打成果浆以备用;
S2:在步骤S1中所得的果浆中加入苹果汁、纯净水和酵母菌,搅拌均匀后在25℃下密封发酵3天;
S3:发酵完成后,加入蜂蜜、酸奶、核桃粉、香草粉混合均匀后进行巴氏消毒,水浴温度为90℃,加热时间为14s,冷却后,在8℃下冷藏4天,即得酸甜香蕉酵素。
Claims (6)
1.一种酸甜香蕉酵素,其特征在于,由以下质量份的原料制备:香蕉40-60份、蓝莓20-40份、火龙果10-20份、苹果汁10-20份、葡萄10-20份、蜂蜜1-5份、酵母菌1-3份、纯净水35-50份、核桃粉2-4份、香草粉0.5-1份、酸奶2-4份。
2.根据权利要求1所述的酸甜香蕉酵素,其特征在于,由以下质量份的原料制备:香蕉50份、蓝莓30份、火龙果15份、苹果汁15份、葡萄15份、蜂蜜3份、酵母菌2份、纯净水45份、核桃粉3份、香草粉1份、酸奶3份。
3.一种根据权利要求1-2任一项所述酸甜香蕉酵素的制备方法,其特征在于,包括以下步骤:
S1:将香蕉、蓝莓、葡萄和火龙果分别去皮,混合打成果浆以备用;
S2:在步骤S1中所得的果浆中加入苹果汁、纯净水和酵母菌进行密封发酵;
S3:发酵完成后,加入蜂蜜、酸奶、核桃粉、香草粉混合均匀后巴氏消毒,冷藏,即得酸甜香蕉酵素。
4.根据权利要求3所述的酸甜香蕉酵素的制备方法,其特征在于,步骤S2中所述的发酵时间为3-7天,发酵温度为20-25℃。
5.根据权利要求3所述的酸甜香蕉酵素的制备方法,其特征在于,步骤S3中巴氏消毒,水浴温度为80-90℃,加热时间为14-16s。
6.根据权利要求3所述的酸甜香蕉酵素的制备方法,其特征在于,步骤S3中所述的冷藏时间为2-4天,冷藏温度为5-8℃。
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