CN107950670A - 一种用于美容养颜的大豆活性乳酸菌发酵饮品及其制备方法 - Google Patents
一种用于美容养颜的大豆活性乳酸菌发酵饮品及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A23V2400/147—Helveticus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23V2400/21—Streptococcus, lactococcus
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Abstract
本发明公开了一种用于美容养颜的大豆活性乳酸菌发酵饮品及其制备方法,饮品由大豆提取液、红枣、枸杞、蛹虫草、生姜、陈皮混合提取液、红糖和活性乳酸菌发酵而成,采用大豆经浸泡、煮豆、磨浆、煮浆、过滤;红枣、枸杞、蛹虫草、生姜、陈皮按一定比例混合,经煮制、磨浆、煮浆、过滤,合并滤液并定容,按提取液总重量加入6%~12%红糖,加热、灭菌、过滤、冷却至40‑45℃,加入2%~4%的活性乳酸菌、装瓶,于40℃~44℃发酵6~12小时即成;该发酵饮品具有口感独特、酸甜可口、无任何添加剂,既保留了大豆的营养成分,又增加了一定的美容养颜功能成分,具有很好的经济效益和市场前景。
Description
【技术领域】
本发明涉及豆类发酵制品的深加工领域,尤其是一种用于美容养颜的大豆活性乳酸菌发酵饮品及其制备方法。
【背景技术】
大豆,学名:GlycinemdxL.Merrill,通称黄豆。豆科大豆属一年生草本,大豆原产中国,各地均有栽培,现广泛栽培于世界各地。大豆是中国重要粮食作物之一,已有五千年栽培历史,中国东北为主产区,是一种其种子含有丰富植物蛋白质的作物。大豆最常用来做各种豆制品、榨取豆油、酿造酱油和提取蛋白质。豆渣或磨成粗粉的大豆也常用于禽畜饲料。
大豆内含40%蛋白质,脂肪含量丰富高达25%。大豆含蛋白质比牛肉多,钙含量比牛奶高,卵磷脂含量比鸡蛋高,还含有丰富的矿物质、维生素。每100g大豆含水分10.2g,蛋白质36.3g,脂肪18.4g,碳水化合物25.3g,粗纤维4.8mg,钙367mg,磷571mg,铁11mg,胡萝卜素0.4mg,维生素B10.79mg,维生素B20.25mg,尼克酸2.1mg,可供热量419千卡。
红枣,又名大枣,属于被子植物门、双子叶植物纲、鼠李目、鼠李科、枣属的植物。其维生素含量非常高,有“天然维生素丸”的美誉,具有滋阴补阳,补血之功效。
枸杞,又称枸杞子、红耳坠,是茄科小灌木枸杞的成熟子实。枸杞子药食同源的历史悠久,是驰名中外的名贵中药材,早在《神农本草经》中就被列为上品,称其为“久服轻身不老、耐寒暑”;有延衰抗老的功效。枸杞子中含有多种氨基酸,并含有甜菜碱、玉蜀黍黄素、酸浆果红素等特殊营养成分,使其具有非常好的保健功效。
蛹虫草为子囊菌门,肉座目,麦角菌科、虫草属的模式种。学名为Cordycepsmilitaris,又名北蛹虫草,有地区亦称为踊虫草,一般把活体虫蛹培养的北虫草称为蛹虫草,两者实际上是同种真菌。主要有保肺益肾,止血化痰,调节身体机能,主治肺结核咳血,阳痿遗精,腰膝酸痛,美容护肤,神精衰弱,糖尿病,升白血球,防癌、抗癌,对化疗作用也很大。人工栽培的北虫草药用功效与野生虫草的功效相差无几,某些方面的医用表现甚至优于野生虫草。
生姜,是姜科多年生草本植物姜(Zingiber officinale Roscoe)的新鲜根茎,高40~100cm。品种有:青州竹根姜山农一号生姜青州小黄姜。别名有姜根、百辣云、勾装指、因地辛、炎凉小子、鲜生姜、蜜炙姜。姜的根茎(干姜)、栓皮(姜皮)、叶(姜叶)均可入药。生姜在中医药学里具有发散、止呕、止咳、活血驱寒等功效。
陈皮,也叫橘皮,贵老,红皮,黄橘皮,广橘皮,新会皮,柑皮,广陈皮。分布于长江以南各地区。10至12月果实成熟时,摘下果实,剥取果皮,阴干或通风干燥。对胃肠道有温和的刺激作用,可促进消化液的分泌,排除肠管内积气。
豆类发酵饮品是以豆浆为主要原料经过乳酸菌发酵而成的类似酸奶产品。相比于酸牛奶,大豆酸奶不含胆固醇,热量低,蛋白质含量丰富,钙含量高,是一种很好的酸牛奶替代品。
豆类发酵饮品是以豆浆为主要原料经过乳酸菌发酵而成的类似酸奶产品。因此,利用自身营养成分即可发酵,也可添加非乳糖类糖类物质促进发酵;此外,现今加工工艺生产的豆类发酵饮品还存在各种添加剂,存在着一定的安全隐患。
【发明内容】
本发明提供一种具有较好美容养颜功能的植物性活性乳酸菌,无任何添加剂、安全可靠。
为达到上述明目的,采用的技术方案如下:
一种用于美容养颜的大豆活性乳酸菌发酵饮品,包括:
大豆提取液,大豆提取液是大豆经浸泡、煮豆、磨浆、煮浆、过滤、加热、灭菌、过滤制得,所述大豆的使用量为8%~12%;
红枣、枸杞、蛹虫草、生姜和陈皮的混合提取液,红枣、枸杞、蛹虫草、生姜和陈皮的混合提取液是将红枣、枸杞、蛹虫草、生姜、陈皮按一定比例混合经煮制、磨浆、煮浆、过滤制得,红枣、枸杞、蛹虫草、生姜、陈皮混合物的使用量为4%~8%;
红糖,按提取液总重量加入6%~12%红糖;
活性乳酸菌,按提取液总重量加入4%的活性乳酸菌,于40℃~44℃发酵6~12小时。
进一步地,所述活性乳酸菌为保加利亚乳杆菌、嗜热链球菌、瑞士乳杆菌、乳双歧杆菌、植物乳杆菌和嗜酸乳杆菌中的一种或几种。
进一步地,所述红枣∶枸杞∶蛹虫草∶生姜∶陈皮的混合配比取值范围为25~35∶25~35∶5~10∶20~25∶10~15。
一种用于美容养颜的大豆活性乳酸菌发酵饮品的制备方法,包括以下步骤:
1)、大豆提取液制备,每100L提取液使用大豆8-12Kg,经浸泡、煮豆、磨浆、煮浆、过滤、定容而成;
2)、红枣、枸杞、蛹虫草、生姜和陈皮的混合提取液制备,每100L提取液使用红枣、枸杞、蛹虫草、生姜、陈皮混合物4-8Kg,经煮制、磨浆、煮浆、过滤、定容而成;
3)、按提取液总重量加入6%~12%红糖,加热、灭菌、过滤、冷却至40-45℃;
4)、按提取液总重量加入2%~4%的活性乳酸菌、装瓶,于40℃~44℃发酵6~12小时即成。
进一步地,所述步骤(3)中加热、灭菌为90-95℃/10-30分钟,优选95℃/10分钟。
进一步地,所述步骤(3)中红糖的使用量优选为按提取液总重量加入8%。
进一步地,所述步骤(4)中活性乳酸菌的使用量优选为按提取液总重量加入3%。
进一步地,所述步骤(4)中的活性乳酸菌为混合菌种,包括保加利亚乳杆菌、嗜热链球菌、瑞士乳杆菌、乳双歧杆菌、植物乳杆菌和嗜酸乳杆菌中的一种或几种,发酵终含量为1-2×108cfu/ml。
进一步地,所述步骤(4)中优选的发酵温度为43℃,发酵时间为8小时。
进一步地,所述步骤(2)中红枣∶枸杞∶蛹虫草∶生姜∶陈皮的混合配比取值范围为25~35∶25~35∶5~10∶20~25∶10~15。
本发明的优点:
(1)、本发明制备的美容养颜大豆活性乳酸菌饮品,为天然纯植物性蛋白饮品,口感独特、酸甜可口、无任何添加剂,特别适合妇女饮用,对于其他人群也非常适用。
(2)、本发明是在单因素的基础上进行正交实验的优化,为提高产品收益,降低生产成本提供了理论的可能。
(3)、本发明使用的发酵设备简单,易操作。
本发明通过添加红枣、枸杞、蛹虫草、生姜、陈皮混合提取液的豆类发酵饮品,相比于单纯的豆类发酵饮品,又具备了美容养颜功效,是一种很好的植物性活性乳酸菌发酵饮品。在食品饮料行业,该大豆活性乳酸菌饮品具有口感独特、酸甜可口,为纯植物蛋白质饮品,无任何添加剂,既保留了大豆的营养成分,又增加了一定的功能成分,具有很好的经济效益和市场前景。
【具体实施方式】
一种美容养颜大豆活性乳酸菌饮品及其制备方法,大豆提取液制备:取大豆8-12Kg,加适量水浸泡至发涨、煮豆、磨浆、煮浆、过滤、定容至70L。
取红枣、枸杞、蛹虫草、生姜、陈皮混合物4-8Kg,加适量煮制、磨浆、煮浆、过滤、定容至30L,其中,红枣∶枸杞∶蛹虫草∶生姜∶陈皮的混合配比取值范围为25~35∶25~35∶5~10∶20~25∶10~15。
将上述提取液混合,总量100L。
培养基配置:分别取等量混合提取液,进行红糖含量(6%、8%、10%、12%),灭菌温度(90℃、91℃、92℃、93℃、94℃、95℃)下、灭菌时间(10min、20min、30min)单因素实验、过滤、冷却至40-45℃制备培养基。结果表明,红糖用量8%、灭菌温度95℃、灭菌时间10min为优选方案。
菌种发酵:按培养基总重量进行乳酸菌接种量(2%、3%、4%)、发酵温度(42℃、43℃、44℃)、发酵时间(6h、8h、10h)单因素实验。结果表明,接种量3%、发酵温度43℃、发酵时间8h为优选方案。
本发明在单因素实验上进行正交优化,条件如表1
得出最优发酵条件为:红糖为8%,灭菌温度95℃,灭菌时间为10分钟,乳酸菌接种量为3%,发酵温度为43℃,发酵时间为8h。优化条件下,所制备的美容养颜大豆乳酸菌饮品口感独特、酸甜可口。豆浆富含大豆蛋白质、大豆肽、大豆异黄酮、大豆皂甙、大豆磷脂、大豆膳食纤维、大豆亚油酸、大豆亚麻酸、大豆卵磷脂和大豆维生素等活性物质,具有降低胆固醇、降血压、降血脂、抑制肿瘤、延缓衰老、美容养颜等作用;豆浆富含的大豆低聚糖不被人体消化吸收,进入人体肠道后促进双歧杆菌增殖,增强肠道功能和解毒作用。本饮品无任何添加剂,保留了大豆的营养成分,又增加了一定的功能成分,如美容养颜功能等。
下面通过实施例,对本发明作进一步地说明。
实施例1:
取大豆8Kg,洗净后加适量清水浸泡8小时至豆粒发涨、用水将豆子煮熟、用70Kg80℃水磨浆、煮浆(煮沸5分钟)、过滤(200目过滤)定容至70L;取红枣、枸杞、蛹虫草、生姜、陈皮混合物4Kg,红枣∶枸杞∶蛹虫草∶生姜∶陈皮的混合配比为25∶25∶10∶25∶15,用30Kg水煮制(煮沸5分钟)、磨浆、过滤(200目过滤)定容至30L;合并提取液共100L,加红糖8Kg搅拌溶解,95℃灭菌10min、过滤(200目过滤)、冷却至40-45℃制备培养基。按培养基总重量的3%进行乳酸菌接种量、43℃发酵8h,至发酵液凝固,酸度40~50度,活性乳酸菌含量为1-2×108cfu/ml。所得发酵饮品口味独特,酸甜可口,大豆的营养成分(蛋白质、脂肪等)含量高,一些功能性成分(低聚果糖、卵磷脂、异黄酮)含量高。
实施例2:
取大豆10Kg,洗净后加适量水浸泡10小时至豆粒发涨、用水将豆子煮熟、70Kg 80℃水磨浆、煮浆(煮沸10分钟)、过滤(200目过滤)定容至70L;取红枣、枸杞、蛹虫草、生姜、陈皮混合物4.5Kg,红枣:枸杞:蛹虫草:生姜:陈皮的混合配比为30:35:5:20:10,用30Kg水煮制(煮沸5分钟)、磨浆、过滤(200目过滤)定容至30L;合并提取液共100L,加红糖7.5Kg搅拌溶解,90℃灭菌30min、过滤(200目过滤)、冷却至40-45℃制备培养基。按培养基总重量2%进行乳酸菌接种量、44℃发酵6h,至发酵液凝固,酸度40-50度,活性乳酸菌含量为1-2×108cfu/ml。所得发酵饮品口味独特,酸甜可口,大豆的营养成分(蛋白质、脂肪等)含量高,一些功能性成分(低聚果糖、卵磷脂、异黄酮)含量高。
实施例3:
取大豆9Kg,洗净后加适量水浸泡10小时至豆粒发涨、用水将豆子煮熟、70Kg 80℃水磨浆、煮浆(煮沸8分钟)、过滤(200目过滤)定容至70L;取红枣、枸杞、蛹虫草、生姜、陈皮混合物5Kg,红枣∶枸杞∶蛹虫草∶生姜∶陈皮的混合配比为35∶30∶5∶20∶10,用30Kg水煮制(煮沸5分钟)、磨浆、过滤(200目过滤)定容至30L;合并提取液共100L,加红糖10Kg搅拌溶解,90℃灭菌20min、过滤(200目过滤)、冷却至40-45℃制备培养基。按培养基总重量4%进行乳酸菌接种量、40℃发酵12h,至发酵液凝固,酸度40-50度,活性乳酸菌含量为1-2×108cfu/ml。所得发酵饮品口味独特,酸甜可口,大豆的营养成分(蛋白质、脂肪等)含量高,一些功能性成分(多聚果糖、卵磷脂、异黄酮)含量高。
通过添加红枣、枸杞、蛹虫草、生姜、陈皮混合提取液的豆类发酵饮品,相比于单纯的豆类发酵饮品,又具备了美容养颜功效,是一种很好的植物性活性乳酸菌发酵饮品。在食品饮料行业,该大豆活性乳酸菌饮品具有口感独特、酸甜可口,为纯植物蛋白质饮品,无任何添加剂,既保留了大豆的营养成分,又增加了一定的功能成分,具有很好的经济效益和市场前景。
以上所述实施例只是为本发明的较佳实施例,并非以此限制本发明的实施范围,除了具体实施例中列举的情况外;凡依本发明之原理所作的等效变化,均应涵盖于本发明的保护范围内。
Claims (10)
1.一种用于美容养颜的大豆活性乳酸菌发酵饮品,其特征在于,包括:
大豆提取液,大豆提取液是大豆经浸泡、煮豆、磨浆、煮浆、过滤、加热、灭菌、过滤制得,所述大豆的使用量为8%~12%;
红枣、枸杞、蛹虫草、生姜和陈皮的混合提取液,红枣、枸杞、蛹虫草、生姜和陈皮的混合提取液是将红枣、枸杞、蛹虫草、生姜、陈皮按一定比例混合经煮制、磨浆、煮浆、过滤制得,红枣、枸杞、蛹虫草、生姜、陈皮混合物的使用量为4%~8%;
红糖,按提取液总重量加入6%~12%红糖;
活性乳酸菌,按提取液总重量加入4%的活性乳酸菌,于40℃~44℃发酵6~12小时。
2.根据权利要求1所述的一种用于美容养颜的大豆活性乳酸菌发酵饮品,其特征在于,所述活性乳酸菌为保加利亚乳杆菌、嗜热链球菌、瑞士乳杆菌、乳双歧杆菌、植物乳杆菌和嗜酸乳杆菌中的一种或几种。
3.根据权利要求1所述的一种用于美容养颜的大豆活性乳酸菌发酵饮品,其特征在于,所述红枣∶枸杞∶蛹虫草∶生姜∶陈皮的混合配比取值范围为25~35∶25~35∶5~10∶20~25∶10~15。
4.一种用于美容养颜的大豆活性乳酸菌发酵饮品的制备方法,其特征在于,包括以下步骤:
1)、大豆提取液制备,每100L提取液使用大豆8-12Kg,经浸泡、煮豆、磨浆、煮浆、过滤、定容而成;
2)、红枣、枸杞、蛹虫草、生姜和陈皮的混合提取液制备,每100L提取液使用红枣、枸杞、蛹虫草、生姜、陈皮混合物4-8Kg,经煮制、磨浆、煮浆、过滤、定容而成;
3)、按提取液总重量加入6%~12%红糖,加热、灭菌、过滤、冷却至40-45℃;
4)、按提取液总重量加入2%~4%的活性乳酸菌、装瓶,于40℃~44℃发酵6~12小时即成。
5.根据权利要求4所述的一种用于美容养颜的大豆活性乳酸菌发酵饮品的制备方法,其特征在于,所述步骤(3)中加热、灭菌为90-95℃/10-30分钟,优选95℃/10分钟。
6.根据权利要求4所述的一种用于美容养颜的大豆活性乳酸菌发酵饮品的制备方法,其特征在于,所述步骤(3)中红糖的使用量优选为按提取液总重量加入8%。
7.根据权利要求4所述的一种用于美容养颜的大豆活性乳酸菌发酵饮品的制备方法,其特征在于,所述步骤(4)中活性乳酸菌的使用量优选为按提取液总重量加入3%。
8.根据权利要求4所述的一种用于美容养颜的大豆活性乳酸菌发酵饮品的制备方法,其特征在于,所述步骤(4)中的活性乳酸菌为混合菌种,包括保加利亚乳杆菌、嗜热链球菌、瑞士乳杆菌、乳双歧杆菌、植物乳杆菌和嗜酸乳杆菌中的一种或几种,发酵终含量为1-2×108cfu/ml。
9.根据权利要求4所述的一种用于美容养颜的大豆活性乳酸菌发酵饮品的制备方法,其特征在于,所述步骤(4)中优选的发酵温度为43℃,发酵时间为8小时。
10.根据权利要求4所述的一种用于美容养颜的大豆活性乳酸菌发酵饮品的制备方法,其特征在于,所述步骤(2)中红枣∶枸杞∶蛹虫草∶生姜∶陈皮的混合配比取值范围为25~35∶25~35∶5~10∶20~25∶10~15。
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