CN108567090A - 一种白首乌粉发酵饮料的制备方法 - Google Patents
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Abstract
本发明公开了一种白首乌粉发酵饮料的制备方法,包括如下步骤:S1、原料准备;S2、拣选、清洗;S3、打浆;S4、过滤;S5、灭菌;S6、接种发酵;S7、喷雾干燥和S8、调配,本发明涉及白首乌粉发酵饮料制备技术领域。该白首乌粉发酵饮料的制备方法,解决了现在对白首乌粉发酵饮料的研究和实验都相对较少的情况,通过制备固态复合微生物制剂与白首乌粉发酵试验,为白首乌粉发酵饮料制备提供科学依据,改变了对白首乌粉发酵饮料的研究还处于空白阶段的情况,制备的固态复合微生物制剂活细菌数量能够保证白首乌粉的发酵,发酵后白首乌粉部分氨基酸含量增加,改善了白首乌粉的品质。
Description
技术领域
本发明涉及白首乌粉发酵饮料制备技术领域,具体为一种白首乌粉发酵饮料的制备方法。
背景技术
白首乌为萝摩科鹅绒藤属植物耳叶牛皮消,味甘、苦,性微温,含有C21甾苷等生物活性物质,并含有多种营养成分及生物活性物质,具有补肝肾,强筋骨,益精血,健脾消食,解毒疗疮等功效。主治腰膝酸痛,阳痿遗精,头晕耳鸣,心悸失眠,食欲不振,疮痈肿痛。现代药理研究表明,其各个有效部位和成分具有清除自由基、提高特异和非特异性免疫、抑制肿瘤、降低胆固醇、降低心肌耗氧量等活性。
乳酸菌是厌氧菌、非致病菌,在其发酵食品及产物中不形成任何毒素。乳酸菌不仅具有调理肠胃、消除肠道垃圾、促进钙、镁等营养物质的吸收的功能。还能使肠道的pH 值和氧化还原电位降低,抑制致病菌和有害菌的生长繁殖,起到增强人体抵抗力的作用。
现在,对白首乌粉发酵饮料的研究和实验都相对较少,严重的缺乏完备的科学依据,对白首乌粉发酵饮料的研究还处于空白阶段。
发明内容
(一)解决的技术问题
针对现有技术的不足,本发明提供了一种白首乌粉发酵饮料的制备方法,解决了现在对白首乌粉发酵饮料的研究和实验都相对较少,严重的缺乏完备的科学依据,对白首乌粉发酵饮料的研究还处于空白阶段的问题。
(二)技术方案
为实现以上目的,本发明通过以下技术方案予以实现:一种白首乌粉发酵饮料的制备方法,包括如下步骤:
S1、原料准备:通过采购人员对新鲜的白首乌、辅料和菌种进行采购;
S2、拣选、清洗:选取无霉变、无腐烂的新鲜白首乌块根,洗净,用特制的竹片刀削掉外皮,切成片;
S3、打浆:按照原料∶水=1∶5的比例,用组织匀浆机机制成白首乌液,经过离心机离心,离心率为1400r/min~1600r/min;
S4、过滤:去除滤渣,得到的滤液为白首乌浆液,沉淀5小时~7小时,得到二级浆;
S5、灭菌:将二级浆放置灭菌设备中,对二级浆进行灭菌处理,灭菌温度为80℃~90℃,时间为2小时~3小时;
S6、接种发酵:将白首乌二级浆液灭菌,按一定量添加蔗糖,接种乳酸菌(接种量5%),42℃的温度发酵6小时~8小时,终点pH 值为4~4.4,活菌浓度达108cfu/g~110cfu/g,得到发酵液;
S7、喷雾干燥:把白首乌转化液真空浓缩至相对密度为1.25~1.35;浓缩液中加入适当的辅料在55℃下处理35min~45min,在真空干燥箱中进行干燥成白首乌粉;
S8、调配:将白首乌粉、甜味剂、酸味剂、填充剂和粘合剂按适当比例混合,混合后得到白首乌粉发酵饮料。
优选的,在S1中,采购人员采购的辅料为蔗糖、明胶、B-糊精、PVP(聚乙烯吡咯烷酮)、甜味剂、酸味剂、填充剂和粘合剂,并且采购的菌种为乳酸菌。
优选的,在S4中,沉淀后浮在上面的为二级浆,底部为淀粉,二级浆主要含有C21甾苷等生物活性物质和部分淀粉。
优选的,在S7中,真空干燥箱内部的真空度为0.029MPa~0.033MPa。
优选的,在S8中,白首乌粉、甜味剂、酸味剂、填充剂和粘合剂的比例为94.5:2:2:1:0.5。
(三)有益效果
本发明提供了一种白首乌粉发酵饮料的制备方法。具备以下有益效果:该白首乌粉发酵饮料的制备方法,通过S1、原料准备;S2、拣选、清洗;S3、打浆;S4、过滤;S5、灭菌;S6、接种发酵;S7、喷雾干燥和S8、调配的一系列制备方法,解决了现在对白首乌粉发酵饮料的研究和实验都相对较少的情况, 通过制备固态复合微生物制剂与白首乌粉发酵试验,为白首乌粉发酵饮料制备提供科学依据,改变了对白首乌粉发酵饮料的研究还处于空白阶段的情况,制备的固态复合微生物制剂活细菌数量能够保证白首乌粉的发酵,发酵后白首乌粉部分氨基酸含量增加,改善了白首乌粉的品质。
具体实施方式
所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
基于背景技术存在的技术问题,本发明提供一种技术方案:一种白首乌粉发酵饮料的制备方法,包括如下步骤:
实施例一
S1、原料准备:通过采购人员对新鲜的白首乌、辅料和菌种进行采购;
S2、拣选、清洗:选取无霉变、无腐烂的新鲜白首乌块根,洗净,用特制的竹片刀削掉外皮,切成片;
S3、打浆:按照原料∶水=1∶5的比例,用组织匀浆机机制成白首乌液,经过离心机离心,离心率为1400r/min;
S4、过滤:去除滤渣,得到的滤液为白首乌浆液,沉淀5小时,得到二级浆;
S5、灭菌:将二级浆放置灭菌设备中,对二级浆进行灭菌处理,灭菌温度为80℃,时间为2小时;
S6、接种发酵:将白首乌二级浆液灭菌,按一定量添加蔗糖,接种乳酸菌(接种量5%),42℃的温度发酵6小时,终点pH 值为4,活菌浓度达108cfu/g,得到发酵液;
S7、喷雾干燥:把白首乌转化液真空浓缩至相对密度为1.25;浓缩液中加入适当的辅料在55℃下处理35min,在真空干燥箱中进行干燥成白首乌粉;
S8、调配:将白首乌粉、甜味剂、酸味剂、填充剂和粘合剂按适当比例混合,混合后得到白首乌粉发酵饮料。
实施例二
S1、原料准备:通过采购人员对新鲜的白首乌、辅料和菌种进行采购;
S2、拣选、清洗:选取无霉变、无腐烂的新鲜白首乌块根,洗净,用特制的竹片刀削掉外皮,切成片;
S3、打浆:按照原料∶水=1∶5的比例,用组织匀浆机机制成白首乌液,经过离心机离心,离心率为1500r/min;
S4、过滤:去除滤渣,得到的滤液为白首乌浆液,沉淀6小时,得到二级浆;
S5、灭菌:将二级浆放置灭菌设备中,对二级浆进行灭菌处理,灭菌温度为85℃,时间为2.5小时;
S6、接种发酵:将白首乌二级浆液灭菌,按一定量添加蔗糖,接种乳酸菌(接种量5%),42℃的温度发酵7小时,终点pH 值为4.2,活菌浓度达109cfu/g,得到发酵液;
S7、喷雾干燥:把白首乌转化液真空浓缩至相对密度为1.30;浓缩液中加入适当的辅料在55℃下处理40min,在真空干燥箱中进行干燥成白首乌粉;
S8、调配:将白首乌粉、甜味剂、酸味剂、填充剂和粘合剂按适当比例混合,混合后得到白首乌粉发酵饮料。
实施例三
S1、原料准备:通过采购人员对新鲜的白首乌、辅料和菌种进行采购;
S2、拣选、清洗:选取无霉变、无腐烂的新鲜白首乌块根,洗净,用特制的竹片刀削掉外皮,切成片;
S3、打浆:按照原料∶水=1∶5的比例,用组织匀浆机机制成白首乌液,经过离心机离心,离心率为1600r/min;
S4、过滤:去除滤渣,得到的滤液为白首乌浆液,沉淀7小时,得到二级浆;
S5、灭菌:将二级浆放置灭菌设备中,对二级浆进行灭菌处理,灭菌温度为90℃,时间为3小时;
S6、接种发酵:将白首乌二级浆液灭菌,按一定量添加蔗糖,接种乳酸菌(接种量5%),42℃的温度发酵8小时,终点pH 值为4.4,活菌浓度达110cfu/g,得到发酵液;
S7、喷雾干燥:把白首乌转化液真空浓缩至相对密度为1.35;浓缩液中加入适当的辅料在55℃下处理45min,在真空干燥箱中进行干燥成白首乌粉;
S8、调配:将白首乌粉、甜味剂、酸味剂、填充剂和粘合剂按适当比例混合,混合后得到白首乌粉发酵饮料。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (5)
1.一种白首乌粉发酵饮料的制备方法,其特征在于,包括如下步骤:
S1、原料准备:通过采购人员对新鲜的白首乌、辅料和菌种进行采购;
S2、拣选、清洗:选取无霉变、无腐烂的新鲜白首乌块根,洗净,用特制的竹片刀削掉外皮,切成片;
S3、打浆:按照原料∶水=1∶5的比例,用组织匀浆机机制成白首乌液,经过离心机离心,离心率为1400r/min~1600r/min;
S4、过滤:去除滤渣,得到的滤液为白首乌浆液,沉淀5小时~7小时,得到二级浆;
S5、灭菌:将二级浆放置灭菌设备中,对二级浆进行灭菌处理,灭菌温度为80℃~90℃,时间为2小时~3小时;
S6、接种发酵:将白首乌二级浆液灭菌,按一定量添加蔗糖,接种乳酸菌(接种量5%),42℃的温度发酵6小时~8小时,终点pH 值为4~4.4,活菌浓度达108cfu/g~110cfu/g,得到发酵液;
S7、喷雾干燥:把白首乌转化液真空浓缩至相对密度为1.25~1.35;浓缩液中加入适当的辅料在55℃下处理35min~45min,在真空干燥箱中进行干燥成白首乌粉;
S8、调配:将白首乌粉、甜味剂、酸味剂、填充剂和粘合剂按适当比例混合,混合后得到白首乌粉发酵饮料。
2.根据权利要求1所述的一种白首乌粉发酵饮料的制备方法,其特征在于:在S1中,采购人员采购的辅料为蔗糖、明胶、B-糊精、PVP(聚乙烯吡咯烷酮)、甜味剂、酸味剂、填充剂和粘合剂,并且采购的菌种为乳酸菌。
3.根据权利要求1所述的一种白首乌粉发酵饮料的制备方法,其特征在于:在S4中,沉淀后浮在上面的为二级浆,底部为淀粉,二级浆主要含有C21甾苷等生物活性物质和部分淀粉。
4.根据权利要求1所述的一种白首乌粉发酵饮料的制备方法,其特征在于:在S7中,真空干燥箱内部的真空度为0.029MPa~0.033MPa。
5.根据权利要求1所述的一种白首乌粉发酵饮料的制备方法,其特征在于:在S8中,白首乌粉、甜味剂、酸味剂、填充剂和粘合剂的比例为94.5:2:2:1:0.5。
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