CN108378362A - 一种发酵糖参片的制备方法 - Google Patents
一种发酵糖参片的制备方法 Download PDFInfo
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Abstract
本发明公开了一种发酵糖参片的制备方法，属于食品加工技术领域。本发明产品制备的主要步骤为：将人参浸泡和切片，然后浸于氯化钙溶液中硬化，捞出沥干后加入蔗糖溶液，杀菌后冷却，接种发酵，然后将参片干燥，之后采用特殊的糖液对参片进行熬煮糖渍，将参片与糖液离心分离后，烘干，参片表面产生一层糖霜，即获得发酵糖参片成品。本发明制备的发酵糖参片的特点在于引入特殊乳酸菌菌种发酵技术，既提高参片中生物活性物质含量，又起到降燥作用，同时改善口感，提高适口性。
Description
技术领域
本发明属于食品加工技术领域，涉及一种发酵糖参片的制备方法。
背景技术
人参是一种多年生草本植物，为名贵的中药材，被称为百草之王，滋补佳品。中医认为，人参对人体有固本强精的功效，西医研究也表明其能对多种疾病起到防治效果，包括糖尿病、精神病、胃肠道疾病，是世界上最畅销的中药之一。人参中主要的功效成分为人参皂苷、人参多糖人参蛋白等物质，其中以人参皂苷为主要的功效成分，可以起到增强免疫能力、调控机体新陈代谢、中枢神经和内分泌等功用。不过人参一般作为高端滋补保健品，市场上能购买到的人参产品也主要是人参滋补品和保健品，价格昂贵，难以被人们广泛接受。但是自从卫生部发布许可人参作为食品原料或配料加入到一般食品的生产中时，市场上开始陆续出现如人参糖、人参面包等以人参为原料或配料的产品。
人参经过生物转化，能够得到更多活性更强的稀有人参皂苷，生物转化常见的方法之一就是发酵，其成败的关键因素是优良菌种或菌株的筛选。人参经过乳酸菌发酵，既可以提高人参稀有皂苷含量，又含有乳酸菌的代谢产物，这样会使得其功能性和营养价值都得到一定的提高。
本方法制作的发酵糖参片在乳酸菌发酵的基础上，然后再进行糖煮干燥制得，不仅味道酸甜适口，而且人参经过筛选后的优良菌种的生物转化作用，能够转化成具有较高生物活性的人参皂苷单体，并起到降燥的作用，避免了传统人参制品易上火的弊端，并保留了人参独特的口感和风味。
发明内容
本发明的目的在于提供一种发酵糖参片的制备方法，此款产品味道酸甜适口，具有提高人体应激能力等作用，并且避免以往由于食用人参产品出现的干燥、上火等不适症状。
本发明是通过以下技术手段来实现的：
一种发酵糖参片的制备方法，其特征在于：制备过程包括如下步骤：
(1)将人参进行预处理后，切成均匀的薄片；
(2)将参片完全浸于0.2％～0.6％的氯化钙硬化液中，浸泡20min～60min后捞出沥干；
(3)向参片中加入其质量8～10倍，浓度为3％～10％的蔗糖溶液，杀菌，冷却后接入发酵剂发酵；接种量为3％～5％，发酵至pH达到3.7～4.6；
(4)将发酵好的参片进行干燥，使参片中水分含量减少至40％～60％；
(5)将糖液熬至沸腾，加入参片，参片占糖液质量的50％～80％，维持糖液沸腾10min～60min；
(6)将糖渍后的参片与糖液离心分离，干燥至含水量为20％以下，且表面形成白色霜状糖层，冷却包装即可。
所述人参为鲜人参或生晒参，所述生晒参预处理方法为将生晒参置于纯净水中，室温下浸泡10h～20h后取出备用。
步骤(3)中所述的发酵剂为从食品原料中筛选出的双歧杆菌、嗜酸乳杆菌、干酪乳杆菌、卷曲乳杆菌、保加利亚乳杆菌、德氏乳杆菌乳亚种、发酵乳杆菌、格氏乳杆菌、瑞士乳杆菌、约氏乳杆菌、副干酪乳杆菌、植物乳杆菌、罗伊氏乳杆菌、鼠李糖乳杆菌、唾液乳杆菌、嗜热链球菌中的一种或多种。
步骤(5)中所述的糖液按其总质量计，包括30％～40％的蔗糖、10％～20％的低聚果糖，余量为水。
步骤(6)中所述的干燥为烘干，烘干温度为60℃～120℃，干燥时间为20min～120min。
有益效果：本发明最终制得的发酵糖参片产品呈淡黄色，表面有一层白色糖霜，口味酸甜适中，并携带有清新的人参味，苦味并不显著，咀嚼起来具有一定弹性，口感极佳。人参发酵所用的菌种是从食品原料中筛选出的优良菌种，人参经过乳酸菌的生物转化作用，能够得到更多活性更强的稀有人参皂苷，且含有乳酸菌的代谢产物，成年人(孕妇除外)每日食用后具有缓解疲劳的作用，长期食用可提高机体应激能力、提高机体免疫力、延缓衰老等，是一款日常必备的营养保健佳品。
具体实施方式
以下实施例是对本发明的进一步说明，而不是对本发明的限制。
实施例1
1)人参浸泡切片。
将100g生晒参置于纯净水中，室温下浸泡10h后取出，切去参芦和参须，将余下部分切成均匀的薄片。
2)参片硬化
将参片浸于0.3％的氯化钙硬化液中，浸泡30min后捞出沥干。
3)参片发酵。
向参片中加入800mL、浓度为3％的蔗糖溶液，巴氏杀菌，冷却后接入13g嗜热链球菌14g保加利亚乳杆菌进行发酵，发酵至pH达到3.7，发酵结束。
4)微波干燥。
将发酵好的参片进行微波干燥，微波功率为0.5W/g，干燥时间为10min，使参片中水分含量减少至40％。
5)糖渍。
将48g蔗糖、32g低聚果糖和80g纯净水混合均匀制成糖液，然后进行熬煮，直至沸腾，加入100g参片，维持糖液沸腾40min。
6)烘干。
将糖渍后的参片与糖液离心分离，100℃烘烤30min，使含水量为20％，且表面有一层糖霜，冷却包装即可。
实施例2
1)人参切片。
将200g鲜人参清洗干净，切去参芦和参须，将余下部分切成均匀的薄片。
2)参片硬化
将参片浸于0.4％的氯化钙硬化液中，浸泡20min后捞出沥干。
3)参片发酵。
向参片中加入1800mL、浓度为6％的蔗糖溶液，高压蒸汽灭菌，冷却后接入40g副干酪乳杆菌、30g植物乳杆菌、10g罗伊氏乳杆菌和20g鼠李糖乳杆菌的混合菌种进行发酵，发酵至pH达到4.2，发酵结束。
4)微波干燥。
将发酵好的参片进行微波干燥，微波功率为0.6W/g，干燥时间为15min，使参片中水分含量减少至45％。
5)糖渍。
将105g蔗糖、60g低聚果糖、135g的纯净水混合均匀制成糖液，然后进行熬煮，直至沸腾，加入200g参片，维持糖液沸腾30min。
6)干燥。
将糖渍后的参片与糖液离心分离，80℃烘烤60min，使含水量为18％，且表面有一层糖霜，冷却包装即可。
实施例3
1)人参切片。
将400g鲜人参清洗干净，切去参芦和参须，将余下部分切成均匀的薄片。
2)参片硬化
将参片浸于0.3％的氯化钙硬化液中，浸泡15min后捞出沥干。
3)参片发酵。
向参片中加入其质量4000mL，浓度为10％的蔗糖溶液，煮沸灭菌，冷却后接入50g嗜酸乳杆菌，50g双歧杆菌，60g嗜热链球菌和50g保加利亚乳杆菌进行发酵，发酵至pH达到4.6，发酵结束。
4)微波干燥。
将发酵好的参片进行微波干燥，微波功率为0.8W/g，干燥时间为20min，使参片中水分含量减少至50％。
5)糖渍。
将320g蔗糖、160g低聚果糖320g纯净水混合均匀制成糖液，然后进行熬煮，直至沸腾，加入400g参片，维持糖液沸腾60min。
6)干燥。
将糖渍后的参片与糖液离心分离，120℃热风干燥20min，使含水量为15％，且表面有一层糖霜，冷却包装即可。
Claims (5)
1.一种发酵糖参片的制备方法，其特征在于：制备过程包括如下步骤：
(1)将人参进行预处理后，切成均匀的薄片；
(2)将参片完全浸于0.2％～0.6％的氯化钙硬化液中，浸泡20min～60min后捞出沥干；
(3)向参片中加入其质量8～10倍，浓度为3％～10％的蔗糖溶液，杀菌，冷却后接入发酵剂发酵；接种量为3％～5％，发酵至pH达到3.7～4.6；
(4)将发酵好的参片进行干燥，使参片中水分含量减少至40％～60％；
(5)将糖液熬至沸腾，加入参片，参片占糖液质量的50％～80％，维持糖液沸腾10min～60min；
(6)将糖渍后的参片与糖液离心分离，干燥至含水量为20％以下，且表面形成白色霜状糖层，冷却包装即可。
2.根据权利要求1所述的一种发酵糖参片的制备方法，其特征在于：所述人参为鲜人参或生晒参，所述生晒参预处理方法为将生晒参置于纯净水中，室温下浸泡10h～20h后取出备用。
3.根据权利要求1所述的一种发酵糖参片的制备方法，其特征在于：步骤(3)中所述的发酵剂为从食品原料中筛选出的双歧杆菌、嗜酸乳杆菌、干酪乳杆菌、卷曲乳杆菌、保加利亚乳杆菌、德氏乳杆菌乳亚种、发酵乳杆菌、格氏乳杆菌、瑞士乳杆菌、约氏乳杆菌、副干酪乳杆菌、植物乳杆菌、罗伊氏乳杆菌、鼠李糖乳杆菌、唾液乳杆菌、嗜热链球菌中的一种或多种。
4.根据权利要求1所述的一种发酵糖参片的制备方法，其特征在于：步骤(5)中所述的糖液按其总质量计，包括30％～40％的蔗糖、10％～20％的低聚果糖，余量为水。
5.根据权利要求1所述的一种发酵糖参片的制备方法，其特征在于：步骤(6)中所述的干燥为烘干，烘干温度为60℃～120℃，干燥时间为20min～120min。
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