CN108606210A - 一种高 Vc 含量的复合果蔬汁饮料及其制备方法 - Google Patents
一种高 Vc 含量的复合果蔬汁饮料及其制备方法 Download PDFInfo
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Abstract
本发明提供了一种VC含量高、风味独特、不添加香精色素防腐剂等添加剂且富含益生菌发酵产物的蔓越莓、刺梨、沙棘复合乳酸菌发酵饮料及其制备方法。本发明所制备的蔓越莓、刺梨、沙棘复合果汁饮料的优点在于:(1)饮料产品中维生素C的含量很高;(2)饮料产品酸甜可口、色泽均匀、香味浓郁,具有宜人的发酵风味;(3)产品的营养更加全面均衡;(4)饮料在无需添加任何防腐剂的情况下常温保存,保质期可长达3年以上。
Description
技术领域
本发明涉及食品加工领域,涉及一种高VC含量的复合果汁饮料及其制备方法。
背景技术
蔓越莓是一种表皮和果肉都是鲜红色的小圆浆果,是北美的传统水果之一,其果肉中含有丰富的维生素C、花青素、类黄酮素等抗氧化物质及丰富果胶.能养颜美容、改善便秘.帮助排出体内毒素及多余脂肪;现有的蔓越莓饮料加工方式多采用直接榨汁的方法,营养成分不能充分析出且口感欠佳。
刺梨是我国特有的新兴果树,主要分布在我国西南地区的贵州、四川等省区,其果实中VC含量是猕猴桃的5倍以上,素有“维生素C之王”的美誉;但由于刺梨果汁中缺少酯类香味成分,故单独采用刺梨果汁加工的饮料香味偏淡。
沙棘分布于欧洲、亚洲寒温带地区,在中国分布区面积最大、种类最多。沙棘是药食同源的植物,其果实极具营养保健价值,含有多种维生素、糖类、有机酸、蛋白质、氨基酸、微量元素,尤其富含维生素C,被称作“人类的第三水果”。同时沙棘果肉含有丰富的黄酮类、生物碱类、甾醇类及肌醇、儿茶素等多种保健因子,具有消食健胃、止咳、清热生津、安神降压、解除疲劳、促进人体新陈代谢、延缓衰老之功效,被称为21世纪保健佳品。然而,单一的沙棘饮料风味和口感较差,酸涩味明显。
采用蔓越莓、刺梨、沙棘单一水果作为原料加工成饮料的报道很多,但单一原料制成的饮料口感酸涩、风味普遍欠佳,多需要添加香精、甜味剂、稳定剂等添加剂进行调配,长期饮用危害人体健康。且从营养和保健功能方面来讲,单一果汁营养不够全面均衡。本发明通过科学配伍及合理的工艺条件,制成一种酸甜可口、色泽均匀、香味浓郁且富含VC的蔓越莓、刺梨、沙棘复合乳酸菌发酵饮料,可满足普通人群对优质绿色果蔬制品的需求。
发明内容
本发明的目的是提供一种VC含量高、风味独特、不添加香精色素防腐剂等添加剂且富含益生菌发酵产物的蔓越莓、刺梨、沙棘复合乳酸菌发酵饮料及其制备方法。
一种高VC含量的复合果蔬固体饮料的制备方法,步骤如下:
(1)打浆破碎:将新鲜的蔓越莓、新鲜刺梨及新鲜沙棘去除不可食用部分后,按质量比1:1:1的比例混合打浆破碎,破碎过程中加入蔓越莓、刺梨、沙棘总重量2‰的异维C钠,制成复合原浆;
(2)酶处理:往原料浆里加入复合酶制剂和蒸馏水,加入量分别为原料浆质量的2.0%和230%,50℃下水浴振荡3h,所述复合酶制剂为聚半乳糖醛酸酶、果胶酯酶、葡萄糖氧化酶按质量比1:1:1组成,得酶处理复合果汁;
(3)配料及灭菌:往酶处理的复合果汁中入糖或代用糖调配均匀,加入量为酶处理复合果汁质量的9%,将复合果汁灭菌,灭菌温度为95~100℃,灭菌时间为15~30秒;
(4)接种及发酵:复合果汁灭菌后快速冷却至37℃,将优良发酵性能的复合乳酸菌剂接种于复合果汁中,接种量为103~106cfu/ml,37℃发酵3~5小时,然后加入特制的苹果多糖,加入量为复合果汁质量的6-8%,搅拌均匀,37℃下继续发酵3~5小时,pH值3.5~4.5结束发酵,得发酵物;
(5)罐装:将发酵完成后的果汁发酵液进行脱气处理,罐装封口,然后进行超高压灭菌,400~600MPa下,灭菌5-10分钟,即得成品。
步骤(2)所述聚半乳糖醛酸酶、果胶酯酶、葡萄糖氧化酶的酶活均为100U/g。
步骤(3)所述的糖或者代用糖是白砂糖、葡萄糖、葡萄糖浆、麦芽糖中的任何一种;
步骤(4)中所述的特制苹果多糖的制备方法为:将苹果烘干粉碎后,加入体积浓度为80%的食用乙醇超声提取15min,超声提取功率为420W,料液比为1:15,然后过滤,取滤渣,再往滤渣中加入体积浓度为80%的食用乙醇,按料液比为1:15,功率为420W超声提取20min。提取结束后过滤,将两次提取的滤液混合,浓缩,脱水后干燥,即得特制苹果多糖。
步骤(4)中所述复合乳酸菌剂中含有植物乳杆菌、干酪乳杆菌、嗜酸乳杆菌,三种菌的活菌数量比例为2:1:1。
本发明所述的植物乳杆菌为实验室自主选育的一株优良植物乳杆菌NCU116,已于2015年12月16日保藏在中国微生物菌种保藏管理委员会普通微生物中心(地址:北京市朝阳区北辰西路1号院3号,中国科学院微生物研究所),其简称为CGMCC,保藏编号为CGMCC11885;
本发明所述的副干酪乳杆菌为为实验室自主选育的一株优良副干酪乳杆菌NCU622,已于2015年12月16日保藏在中国微生物菌种保藏管理委员会普通微生物中心(地址:北京市朝阳区北辰西路1号院3号,中国科学院微生物研究所),其简称为CGMCC,保藏编号为CGMCC11886;
本发明所述的嗜酸乳杆菌为实验室自主选育的一株嗜酸乳杆菌NCU402,已于2015年12月16日保藏在中国微生物菌种保藏管理委员会普通微生物中心(地址:北京市朝阳区北辰西路1号院3号,中国科学院微生物研究所),其简称为CGMCC,保藏编号为CGMCC11887。
本发明所制备的蔓越莓、刺梨、沙棘复合果汁饮料的优点在于:(1)本制备方法有效保护了三种水果原料中的维生素C,因此饮料产品中维生素C的含量很高;(2)本发明制备的饮料不仅弥补了单一原料在风味上的缺陷,且通过复合乳酸菌发酵,使原浆中含有的大量刺激的苹果酸转化为口感柔和的乳酸,极大的改善了沙棘原浆和刺梨原浆的酸涩口感,赋予了产品独特的发酵风味,因此本方法制备的饮料产品酸甜可口、色泽均匀、香味浓郁,具有宜人的发酵风味;(3)本制备方法不仅有效保留了三种原料中的多种维生素、矿物质及膳食纤维,且三种原料中的营养成分得到了很好的互补,经益生菌发酵,还产生了大量的短链脂肪酸、粘性多糖、多肽等益生菌代谢产物,因此产品的营养更加全面均衡;(4)饮料在无需添加任何防腐剂的情况下常温保存,保质期可长达3年以上。
感官评定实验:选取色泽,芳香,口感、酸度,甜度,总接受程度作为评价指标,将刚刚发酵灌装灭菌后的(A组)与常温条件下贮藏3年的(B组)饮料分别选取10人随机品尝并进行打分,每个指标满分为10分。结果如下:
表1 感官评定结果
评价指标 | A组 | B组 |
色泽 | 8.25±0.98a | 8.10±1.37a |
芳香 | 8.15±1.11a | 7.95±1.80a |
口感 | 9.85±0.67a | 8.20±1.03a |
酸度 | 8.25±0.72a | 8.20±0.99a |
甜度 | 8.95±0.69a | 8.65±1.25a |
总接受度 | 8.24±0.97a | 8.21±1.06a |
具体实施方式
以下通过实施例对本发明作进一步的说明,并且以下实施例不作为对本发明的限制。
实施例1:一种高VC含量的复合果蔬汁饮料的制备方法,步骤如下:
(1)打浆破碎:将新鲜的蔓越莓、新鲜刺梨及新鲜沙棘去除不可食用部分后,按质量比1:1:1的比例混合打浆破碎,破碎过程中加入蔓越莓、刺梨、沙棘总重量2‰的异维C钠,制成复合原浆;
(2)酶处理:往原料浆里加入复合酶制剂和蒸馏水,加入量分别为原料浆质量的2.0%和230%,50℃下水浴振荡3h,所述复合酶制剂为聚半乳糖醛酸酶、果胶酯酶、葡萄糖氧化酶按质量比1:1:1组成,得酶处理复合果汁;
(3)配料及灭菌:往酶处理的复合果汁中入糖或代用糖调配均匀,加入量为酶处理复合果汁质量的9%,将复合果汁灭菌,灭菌温度为95~100℃,灭菌时间为15~30秒;
(4)接种发酵:复合果汁灭菌后快速冷却至37℃,将复合乳酸菌剂按106CFU/g接种于复合果汁中,37℃发酵4小时,然后加入特制的苹果多糖,加入量为复合果汁质量的7%,搅拌均匀,37℃下继续发酵5小时,pH值3.8结束发酵,得发酵物。
(5)罐装:将发酵完成后的复合果汁进行脱气处理,罐装封口,然后进行超高压灭菌,500MPa下,灭菌8分钟,即得蔓越莓、刺梨、沙棘复合果蔬汁饮料产品。
实施例2:一种高VC含量的复合果蔬汁饮料的制备方法,步骤如下:
(1)打浆破碎:将新鲜的蔓越莓、新鲜刺梨及新鲜沙棘去除不可食用部分后,按质量比1:1:1的比例混合打浆破碎,破碎过程中加入蔓越莓、刺梨、沙棘总重量2‰的异维C钠,制成复合原浆;
(2)酶处理:往原料浆里加入复合酶制剂和蒸馏水,加入量分别为原料浆质量的2.0%和230%,50℃下水浴振荡3h,所述复合酶制剂为聚半乳糖醛酸酶、果胶酯酶、葡萄糖氧化酶按质量比1:1:1组成,得酶处理复合果汁;
(3)配料及灭菌:往酶处理的复合果汁中入糖或代用糖调配均匀,加入量为酶处理复合果汁质量的9%,将复合果汁灭菌,灭菌温度为95~100℃,灭菌时间为15~30秒;
(4)接种发酵:复合果汁灭菌后快速冷却至37℃,将复合乳酸菌剂按106CFU/g接种于复合果汁中,37℃发酵5小时,然后加入特制的苹果多糖。加入量为复合果汁质量的7%,搅拌均匀,37℃下继续发酵5小时,pH值3.6结束发酵,得发酵物。
(5)罐装:将发酵完成后的复合果汁进行脱气处理,罐装封口,然后进行超高压灭菌,500MPa下,灭菌8分钟,即得蔓越莓、刺梨、沙棘复合果蔬汁饮料产品。
实施例3:一种高VC含量的复合果蔬汁饮料的制备方法,步骤如下:
(1)打浆破碎:将新鲜的蔓越莓、新鲜刺梨及新鲜沙棘去除不可食用部分后,按质量比1:1:1的比例混合打浆破碎,破碎过程中加入蔓越莓、刺梨、沙棘总重量2‰的异维C钠,制成复合原浆;
(2)酶处理:往原料浆里加入复合酶制剂和蒸馏水,加入量分别为原料浆质量的2.0%和230%,50℃下水浴振荡3h,所述复合酶制剂为聚半乳糖醛酸酶、果胶酯酶、葡萄糖氧化酶按质量比1:1:1组成,得酶处理复合果汁;
(3)配料及灭菌:往酶处理的复合果汁中入糖或代用糖调配均匀,加入量为酶处理复合果汁质量的9%,将复合果汁灭菌,灭菌温度为95~100℃,灭菌时间为15~30秒;
(4)接种发酵:复合果汁灭菌后快速冷却至37℃,将复合乳酸菌剂按106CFU/g接种于复合果汁中,37℃发酵5小时,然后加入特制的苹果多糖。加入量为复合果汁质量的7%,搅拌均匀,37℃下继续发酵4小时,pH值3.3结束发酵,得发酵物。
(5)罐装:将发酵完成后的复合果汁进行脱气处理,罐装封口,然后进行超高压灭菌,500MPa下,灭菌8分钟,即得蔓越莓、刺梨、沙棘复合果蔬汁饮料产品。
实施例4:一种高VC含量的复合果蔬汁饮料的制备方法,步骤如下:
(1)打浆破碎:将新鲜的蔓越莓、新鲜刺梨及新鲜沙棘去除不可食用部分后,按质量比1:1:1的比例混合打浆破碎,破碎过程中加入蔓越莓、刺梨、沙棘总重量2‰的异维C钠,制成复合原浆;
(2)配料及灭菌:往复合原浆中入糖或代用糖调配均匀,加入量为复合原浆质量的9%。将复合果汁灭菌,灭菌温度为95~100℃,灭菌时间为15~30秒;
(3)接种发酵:复合果汁灭菌后快速冷却至37℃,将复合乳酸菌剂按106CFU/g接种于复合果汁中,37℃发酵9小时,pH值3.3结束发酵,得发酵物。
(4)罐装:将发酵完成后的复合果汁进行脱气处理,罐装封口,然后进行超高压灭菌,500MPa下,灭菌8分钟,即得蔓越莓、刺梨、沙棘复合果蔬汁饮料产品。
实施例5:一种高VC含量的复合果蔬汁饮料的制备方法,步骤如下:
(1)打浆破碎:将新鲜的蔓越莓、新鲜刺梨及新鲜沙棘去除不可食用部分后,按质量比1:1:1的比例混合打浆破碎,破碎过程中加入蔓越莓、刺梨、沙棘总重量2‰的异维C钠,制成复合原浆;
(2)酶处理:往原料浆里加入复合酶制剂和蒸馏水,加入量分别为原料浆质量的2.0%和230%,50℃下水浴振荡3h,所述复合酶制剂为聚半乳糖醛酸酶、果胶酯酶、葡萄糖氧化酶按质量比1:1:1组成,得酶处理复合果汁;
(3)配料及灭菌:往酶处理的复合果汁中入白砂糖调配均匀,加入量为酶处理复合果汁质量的9%。将复合果汁灭菌,灭菌温度为95~100℃,灭菌时间为15~30秒;
(4)接种发酵:复合果汁灭菌后快速冷却至37℃,将复合乳酸菌剂按106CFU/g接种于复合果汁中,37℃发酵9小时,pH值3.3结束发酵,得发酵物。
(5)罐装:将发酵完成后的复合果汁进行脱气处理,罐装封口,然后进行超高压灭菌,500MPa下,灭菌8分钟,即得蔓越莓、刺梨、沙棘复合果蔬汁饮料产品。
实施例6:一种高VC含量的复合果蔬汁饮料的制备方法,步骤如下:
(1)打浆破碎:将新鲜的蔓越莓、新鲜刺梨及新鲜沙棘去除不可食用部分后,按质量比1:1:1的比例混合打浆破碎,破碎过程中加入蔓越莓、刺梨、沙棘总重量2‰的异维C钠,制成复合原浆;
(2)配料及灭菌:往复合原浆中入葡萄糖调配均匀,加入量为复合原浆质量的9%。将复合果汁灭菌,灭菌温度为95~100℃,灭菌时间为15~30秒;
(3)接种发酵:复合果汁灭菌后快速冷却至37℃,将复合乳酸菌剂按106CFU/g接种于复合果汁中,37℃发酵4小时,然后加入特制的苹果多糖。加入量为复合果汁质量的7%,搅拌均匀,37℃下继续发酵5小时,pH值3.3结束发酵,得发酵物。
(4)罐装:将发酵完成后的复合果汁进行脱气处理,罐装封口,然后进行超高压灭菌,500MPa下,灭菌8分钟,即得蔓越莓、刺梨、沙棘复合果蔬汁饮料产品。
实施例7:一种高VC含量的复合果蔬汁饮料的制备方法,步骤如下:
(1)打浆破碎:将新鲜的蔓越莓、新鲜刺梨及新鲜沙棘去除不可食用部分后,按质量比1:1:1的比例混合打浆破碎,破碎过程中加入蔓越莓、刺梨、沙棘总重量2‰的异维C钠,制成复合原浆;
(2)酶处理:往原料浆里加入复合酶制剂和蒸馏水,加入量分别为原料浆质量的2.0%和230%,50℃下水浴振荡3h,所述复合酶制剂为木瓜蛋白酶、葡萄糖氧化酶、菠萝蛋白酶按质量比1:2:1组成,得酶处理复合果汁;所述木瓜蛋白酶、葡萄糖氧化酶、菠萝蛋白酶的酶活均为100U/g;
(3)配料及灭菌:往酶处理的复合果汁中入白砂糖调配均匀,加入量为酶处理复合果汁果汁质量的9%。将复合果汁灭菌,灭菌温度为95~100℃,灭菌时间为15~30秒;
(4)接种发酵:复合果汁灭菌后快速冷却至37℃,将复合乳酸菌剂按106CFU/g接种于复合果汁中,37℃发酵4小时,然后加入特制的苹果多糖。加入量为复合果汁质量的7%,搅拌均匀,37℃下继续发酵5小时,pH值3.3结束发酵,得发酵物。
(5)罐装:将发酵完成后的复合果汁进行脱气处理,罐装封口,然后进行超高压灭菌,500MPa下,灭菌8分钟,即得蔓越莓、刺梨、沙棘复合果蔬汁饮料产品。
以下通过对本发明的复合果蔬汁饮料的检测说明其优点:
表1 各种复合果蔬汁饮料的VC含量
由表1可见,实施例1-3制得的复合果蔬汁饮料中VC含量显著高于实施例4-7。
以上所述仅为本发明的较佳实施例,并不用以限制本发明,因此,凡本领域技术人员依据本发明的构思在现有技术基础上通过逻辑分析、推理或者有限的实验可以得到的技术方案,皆因该权利要求书所确定的保护范围内。
Claims (6)
1.一种高VC含量的复合果蔬固体饮料的制备方法,其特征在于:步骤如下:
(1)打浆破碎:将新鲜的蔓越莓、新鲜刺梨及新鲜沙棘去除不可食用部分后,按质量比1:1:1的比例混合打浆破碎,破碎过程中加入蔓越莓、刺梨、沙棘总重量2‰的异维C钠,制成复合原浆;
(2)酶处理:往原料浆里加入复合酶制剂和蒸馏水,加入量分别为原料浆质量的2.0%和230%,50℃下水浴振荡3h,所述复合酶制剂为聚半乳糖醛酸酶、果胶酯酶、葡萄糖氧化酶按质量比1:1:1组成,得酶处理复合果汁;
(3)配料及灭菌:往酶处理的复合果汁中入糖或代用糖调配均匀,加入量为酶处理复合果汁质量的9%,将复合果汁灭菌,灭菌温度为95~100℃,灭菌时间为15~30秒;
(4)接种及发酵:复合果汁灭菌后快速冷却至37℃,将优良发酵性能的复合乳酸菌剂接种于复合果汁中,接种量为103~106cfu/ml,37℃发酵3~5小时,然后加入特制的苹果多糖,加入量为复合果汁质量的6-8%,搅拌均匀,37℃下继续发酵3~5小时,pH值3.5~4.5结束发酵,得发酵物;
(5)罐装:将发酵完成后的果汁发酵液进行脱气处理,罐装封口,然后进行超高压灭菌,400~600MPa下,灭菌5-10分钟,即得成品。
2.如权利要求1所述的一种高VC含量的复合果蔬固体饮料的制备方法,其特征在于:步骤(2)所述聚半乳糖醛酸酶、果胶酯酶、葡萄糖氧化酶的酶活均为100U/g。
3.如权利要求1所述的一种高VC含量的复合果蔬固体饮料的制备方法,其特征在于:步骤(3)所述的糖或者代用糖是白砂糖、葡萄糖、葡萄糖浆、麦芽糖中的任何一种。
4.如权利要求1所述的一种高VC含量的复合果蔬固体饮料的制备方法,其特征在于:步骤(4)中所述的特制苹果多糖的制备方法为:将苹果烘干粉碎后,加入体积浓度为80%的食用乙醇超声提取15min,超声提取功率为420W,料液比为1:15,然后过滤,取滤渣,再往滤渣中加入体积浓度为80%的食用乙醇,按料液比为1:15,功率为420W超声提取20min。提取结束后过滤,将两次提取的滤液混合,浓缩,脱水后干燥,即得特制苹果多糖。
5.如权利要求1所述的一种高VC含量的复合果蔬固体饮料的制备方法,其特征在于:步骤(4)中所述复合乳酸菌剂中含有植物乳杆菌、干酪乳杆菌、嗜酸乳杆菌,三种菌的活菌数量比例为2:1:1。
6.如权利要求1所述的一种高VC含量的复合果蔬固体饮料的制备方法,其特征在于:步骤如下:
(1)打浆破碎:将新鲜的蔓越莓、新鲜刺梨及新鲜沙棘去除不可食用部分后,按质量比1:1:1的比例混合打浆破碎,破碎过程中加入蔓越莓、刺梨、沙棘总重量2‰的异维C钠,制成复合原浆;
(2)酶处理:往原料浆里加入复合酶制剂和蒸馏水,加入量分别为原料浆质量的2.0%和230%,50℃下水浴振荡3h,所述复合酶制剂为聚半乳糖醛酸酶、果胶酯酶、葡萄糖氧化酶按质量比1:1:1组成,得酶处理复合果汁;
(3)配料及灭菌:往酶处理的复合果汁中入糖或代用糖调配均匀,加入量为酶处理复合果汁质量的9%,将复合果汁灭菌,灭菌温度为95~100℃,灭菌时间为15~30秒;
(4)接种发酵:复合果汁灭菌后快速冷却至37℃,将复合乳酸菌剂按106CFU/g接种于复合果汁中,37℃发酵4小时,然后加入特制的苹果多糖,加入量为复合果汁质量的7%,搅拌均匀,37℃下继续发酵5小时,pH值3.8结束发酵,得发酵物。
(5)罐装:将发酵完成后的复合果汁进行脱气处理,罐装封口,然后进行超高压灭菌,500MPa下,灭菌8分钟,即得蔓越莓、刺梨、沙棘复合果蔬汁饮料产品。
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