CN108271979A - 一种蓝莓银杏复合果汁及其制备方法 - Google Patents
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Abstract
本发明公开了一种蓝莓银杏复合果汁及其制备方法,属于发酵食品技术领域。本发明提供的制备蓝莓、银杏复合果汁的方法通过酶法与微生物发酵的结合,并采用两阶段控制发酵过程,使原料中的有益成分更好地溶于果汁中,制备出的复合果汁酸甜适中,香气浓郁,使花青素含量提高至162.5mg/L,黄酮含量提高至4705mg/L,银杏酸含量提高至0.62μg/L,能够更大程度地促进人体的消化和吸收。
Description
技术领域
本发明涉及一种蓝莓银杏复合果汁及其制备方法,属于发酵食品技术领域。
背景技术
蓝莓,属杜鹃花科,越橘属植物,在贵州省内种植广泛。富含花青素、蛋白质、脂肪、无机盐、钙、铁和多种氨基酸。银杏是具有抗活性基因能力的草药之一,银杏在保护脂质(细胞膜的组成部分)免受自由基伤害方面很有效。此外,食用银杏果可以抑菌杀菌,祛疾止咳,抗涝抑虫,止带浊和降低血清胆固醇。并可以降低脂质过氧化水平,减少雀斑,润泽肌肤,美丽容颜。
现有技术中,对于蓝莓与银杏用于制备果汁的应用较少,将蓝莓汁和银杏汁通过普通的混合勾兑会导致口感不佳,且营养保健效果不明显。发酵法制备果汁还存在工艺步骤和工艺参数不成熟,发酵过程缺乏关键指标导致发酵过程难以人为调控等技术难题。
发明内容
为了解决现有技术中存在的上述技术问题,本发明提供一种蓝莓银杏复合果汁及其酿造方法,具体是通过以下技术方案得以实现的:
一种蓝莓银杏复合果汁的制备方法,是以质量比为3~5:1的蓝莓和银杏为底物,接种微生物并添加生物酶同时酶解和发酵。
在本发明的一种实施方式中,所述生物酶是果胶酶,所述果胶酶的添加量为50~200U/g。
在本发明的一种实施方式中,所述发酵是接种活性干酵母和保加利亚乳杆菌进行发酵。
在本发明的一种实施方式中,所述活性干酵母的添加量为1~5×105CFU/mL,所述保加利亚乳杆菌的添加量为1~8×106CFU/mL。
在本发明的一种实施方式中,所述方法,包括以下步骤:
(1)将质量比为3~5:1蓝莓和银杏清洗干净后,将其冷冻处理,再将其解冻后,加入银杏质量6~10倍质量的水、2~4倍质量的糖,按50~200U/g的添加量加入果胶酶,并接种1~5×105CFU/mL的活性干酵母;
(2)按28~32℃,100~200rpm发酵10-24h;再接种1~8×106CFU/mL保加利亚乳杆菌;32~34℃,80~120rpm发酵3~5d,
(3)过滤、灭菌。
在本发明的一种实施方式中,所述方法在发酵后、过滤前还添加防腐、抑菌剂。
在本发明的一种实施方式中,所述防腐、抑菌剂包括亚硫酸钠、亚硫酸或ε-聚赖氨酸。
在本发明的一种实施方式中,所述防腐、抑菌剂的添加量为发酵果汁总质量的0.2~0.5%。
在本发明的一种实施方式中,所述冷冻温度为-16~-4℃,冷冻2~4h。
在本发明的一种实施方式中,所述过滤,采用滤膜或者滤布进行过滤。
本发明还提供所述方法制备的蓝莓银杏复合果汁。
有益效果:本发明提供的制备蓝莓、银杏复合果汁的方法通过酶法与微生物发酵的结合,并采用两阶段控制发酵过程,使原料中的有益成分更好地溶于果汁中,酸甜爽口,颜色鲜亮,能使花青素含量提高至162.5mg/L,总黄酮含量提高至4705mg/L,银杏酸含量提高至0.62μg/L,能够更大程度地促进人体的消化和吸收。
具体实施方式
以下结合具体实施例,进一步阐述本发明的操作方法。但是这些实施例仅用于详细说明本发明,而不用于限制本发明的范围。
实施例1
按下述步骤制备蓝莓、银杏符合果汁,原料成分以质量计,蓝莓果0.5kg、银杏果0.1kg。。
(1)将蓝莓果和银杏果清洗干净后,-16℃,冷冻2h,再将其解冻后,加入1L水、0.4kg的糖,搅拌至糖完全融化、温度恢复至常温,按30000U/g的添加量加入果胶酶,并接种终浓度3~5×105CFU/mL的活性干酵母;
(2)按28℃,180rpm发酵16h;再接种保加利亚乳杆菌;使保加利亚乳杆菌的终浓度为6~8×106CFU/mL,于32℃,80rpm发酵5d;
(3)向步骤2发酵结束的发酵液中加入10gε-聚赖氨酸
(4)过滤装瓶,灭菌,获得蓝莓银杏复合果酒。
实施例2
按下述步骤制备蓝莓、银杏符合果汁,原料成分以质量计,蓝莓果0.5kg、银杏果0.1kg。。
(1)将蓝莓果和银杏果清洗干净后,-16℃,冷冻2h,再将其解冻后,加入0.8L水、0.2kg的糖,搅拌至糖完全融化、温度恢复至常温,按30000U/g的添加量加入果胶酶,并接种1~5×105CFU/mL的活性干酵母;
(2)按28℃,150rpm发酵16h;再接种保加利亚乳杆菌;使保加利亚乳杆菌的终浓度为6~8×106CFU/mL,于32℃,100rpm发酵5d,(3)向步骤2发酵结束的发酵液中加入10gε-聚赖氨酸
(4)过滤装瓶,灭菌,获得蓝莓银杏复合果酒。
对照例1
按实施例1的方法进行操作,区别在于,步骤(2)为:不在28℃发酵,接种保加利亚乳杆菌;使保加利亚乳杆菌的终浓度为6~8×106CFU/mL,于32℃,80rpm发酵5d。
对照例2
按实施例1的方法进行操作,区别在于,步骤(2)不接种保加利亚乳杆菌,直接在28℃发酵5~6d。
对照例3
按实施例1的方法进行操作,区别在于,不接种活性干酵母,直接接种保加利亚乳杆菌于32℃发酵5~6d。
对采用上述方法制备的复合果汁相关指标进行检测,总黄酮含量检测方法参见GB-T23788-2009,银杏酸和花青素采用HPLC测定,结果如表1所示。本发明的方法制备的复合果汁花青素、黄酮和银杏酸含量均显著高于对照。
表1
将上述方法制备的复合果汁常温下静置放置2周,请10位经过专业训练的人员进行感官评价。结果如表2所示。
表2
虽然本发明已以较佳实施例公开如上,但其并非用以限定本发明,任何熟悉此技术的人,在不脱离本发明的精神和范围内,都可做各种的改动与修饰,因此本发明的保护范围应该以权利要求书所界定的为准。
Claims (10)
1.一种蓝莓银杏复合果汁的制备方法,其特征在于,以质量比为3~5:1的蓝莓和银杏为底物,接种微生物并添加生物酶同时酶解和发酵;所述生物酶为果胶酶;所述微生物为酵母和/或保加利亚乳杆菌。
2.根据权利要求1所述的方法,其特征在于,所述果胶酶的添加量为50~200U/g。
3.根据权利要求1所述的方法,其特征在于,所述发酵是接种酵母和保加利亚乳杆菌共同发酵。
4.根据权利要求1所述的方法,其特征在于,所述酵母的添加量为1~5×105CFU/mL,所述保加利亚乳杆菌的添加量为1~8×106CFU/mL。
5.根据权利要求1所述的方法,其特征在于,所述方法,包括以下步骤:
(1)将质量比为3~5:1蓝莓和银杏清洗干净后,将其冷冻处理,再将其解冻后,加入银杏质量6~10倍质量的水、2~4倍质量的糖,按50~200U/g的添加量加入果胶酶,并接种1~5×105CFU/mL的酵母;
(2)按28~32℃,100~200rpm发酵10-24h;再接种1~8×106CFU/mL保加利亚乳杆菌;32~34℃,80~120rpm发酵3~5d,
(3)过滤、灭菌。
6.根据权利要求5所述的方法,其特征在于,所述方法在发酵后、过滤前还添加防腐、抑菌剂;所述防腐、抑菌剂包括亚硫酸钠、亚硫酸或ε-聚赖氨酸。
7.根据权利要求6所述的方法,其特征在于,所述防腐、抑菌剂的添加量为发酵果汁总质量的0.2~0.5%。
8.根据权利要求5所述的方法,其特征在于,所述冷冻温度为-16~-4℃,冷冻2~4h。
9.根据权利要求5所述的方法,其特征在于,采用滤膜或者滤布进行过滤。
10.权利要求1-9任一所述方法制备的蓝莓银杏复合果汁。
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