CN108634302A - 一种神秘果酵母菌酵素及其制备方法 - Google Patents
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Abstract
本发明提供了一种神秘果酵母菌酵素,由下述方法制备而成:1)预处理:取神秘果,破碎;2)酵母菌发酵:加入0.05%~0.15%重量份酵母菌,20~33℃下发酵6~36小时,取上清液,即得。本发明还提供了上述神秘果酵母菌酵素的制备方法。本发明提供的神秘果酵素,既保存了神秘果的风味和营养物质,还增加了其抗氧化能力,大大提高了神秘果加工与利用水平,为神秘果的综合开发利用开辟新道路。
Description
技术领域
本发明具体涉及一种神秘果酵母菌酵素及其制备方法。
背景技术
神秘果(Synsepalum dulcificum),又称奇迹果(miracle fruit)、梦幻果或蜜拉圣果,系山榄科神秘果属,常绿灌木植物,原产于西非热带地区,自然分布在西非至刚果一带,印度尼西亚的丛林中也有发现。20世纪60年代引入我国海南、云南、广西和福建等热带亚热带地区,属于国宝级的珍稀植物。神秘果中含有奇特的神秘果素(miraculin),是一种变味糖蛋白,可以改变人的味觉,产生增甜作用,使柠檬,酸橙,葡萄柚等酸度极高的食物转化成琼浆玉露般的甘甜,因而被誉为“天下第一奇果”。神秘果独特的变味功能和改善胰岛素抵抗的药理活性为糖尿病患者的治疗开辟了一条新的途径,亦可以开发成减肥药或抑制食欲的药物以及低能量的甜味剂外,神秘果还具有较强的抗氧化能力和抗肿瘤活性,是一种很有发展前途的食品。
酵素指以一种或多种新鲜蔬菜、水果、菌菇、中草药等为原料,经多种有益菌发酵而产生的,含有丰富的维生素、酶、矿物质和次生代谢产物等营养成分的功能性微生物发酵产品。酵素不但保存了发酵原料中所固有的营养物质,而且可以改善发酵原料原有的一些不良风味,更重要的是在发酵过程中产生了一些新的功能成分,对人体有效好的保健效果。然而,微生物发酵是一个复杂的过程,影响酵素产品质量的因素较多,比如,发酵菌种、接种量等工艺参数对酵素质量的影响尤为明显,确定适宜的发酵条件,从而得到一种风味良好且功能性成分含量较高的酵素产品对技术人员来说十分困难。
神秘果是一种极具开发前景的天然食品,但其鲜果期短,其含有的独特神秘果素又不耐高温,严重阻碍了神秘果的开发与利用。
发明内容
为解决上述为题,本发明提供了一种神秘果酵素。
本发明的神秘果酵素,是由包括如下步骤的制备方法制成的:
本发明提供了一种神秘果酵素原液,它是由包括如下步骤的制备方法制成的:
1)预处理:取神秘果,去核,打浆;
2)酵母菌发酵:按照0.05%~0.15%(w/w)的接种量加入酵母菌,20~33℃下发酵6~36小时,取上清液,即得。
步骤2)中,酵母菌接种量为0.08%~0.12%(w/w);优选地,酵母菌接种量为0.10%(w/w)。
步骤2)中,发酵温度为25~30℃;优选地,发酵温度为28℃。
步骤2)中,发酵时间为12~36小时;优选地,发酵时间为24小时。
步骤2)中,所述酵母菌是葡萄酒·果酒用酵母。
本发明还提供了一种制备神秘果酵素原液的制备方法,它包括如下步骤:
1)预处理:取神秘果,去核,打浆;
2)酵母菌发酵:按照0.05%~0.15%(w/w)的接种量加入酵母菌,20~33℃下发酵6~36小时,取上清液,即得。
步骤2)中,酵母菌接种量为0.08%~0.12%(w/w);优选地,酵母菌接种量为0.10%(w/w);
和/或,步骤2)中,发酵温度为25~30℃;优选地,发酵温度为28℃。
步骤2)中,发酵时间为12~36小时;优选地,发酵时间为24小时;和/或,步骤2)中,所述酵母菌是葡萄酒·果酒用酵母。
本发明还提供了一种神秘果酵素冻干粉,它是由前述的酵素原液,经过冻干制成。
本发明还提供了前述的神秘果酵素原液、前述的冻干粉在制备具有抗氧化功能的食品、保健品或药品中的用途。
本发明提供的神秘果酵素,既保存了神秘果的风味和营养物质,还增加了其抗氧化能力,大大提高了神秘果加工与利用水平,为神秘果的综合开发利用开辟新道路。
显然,根据本发明的上述内容,按照本领域的普通技术知识和惯用手段,在不脱离本发明上述基本技术思想前提下,还可以做出其它多种形式的修改、替换或变更。
以下通过实施例形式的具体实施方式,对本发明的上述内容再作进一步的详细说明。但不应将此理解为本发明上述主题的范围仅限于以下的实例。凡基于本发明上述内容所实现的技术均属于本发明的范围。
具体实施方式
实施例1本发明神秘果酵母菌酵素的制备
1物料
酵母菌:葡萄酒·果酒专用酵母RW,物料编号:80000877,来源:安琪酵母股份有限公司。
2制备步骤
1)预处理:取成熟度基本一致的新鲜神秘果,除去坏果和杂质,用纯净水洗净后,在100mg/L NaClO2溶液中浸泡2min,以杀灭表面的霉菌,然后用纯净水冲洗干净,沥干,去核,打浆;
2)酵母菌发酵:按照接种量0.10%w/w)接种酵母菌,28℃下发酵24小时,取上清液,即得。
实施例2本发明神秘果酵母菌酵素的制备
1物料
酵母菌:葡萄酒·果酒专用酵母RW,物料编号:80000877,来源:安琪酵母股份有限公司。
2制备步骤
1)预处理:取成熟度基本一致的新鲜神秘果,除去坏果和杂质,用纯净水洗净后,在100mg/L NaClO2溶液中浸泡2min,以杀灭表面的霉菌,然后用纯净水冲洗干净,沥干,去核,打浆;
2)酵母菌发酵:按照接种量0.05%w/w)接种酵母菌,20℃下发酵6小时,取上清液,即得。
实施例3本发明神秘果酵母菌酵素的制备
1物料
酵母菌:葡萄酒·果酒专用酵母RW,物料编号:80000877,来源:安琪酵母股份有限公司。
2制备步骤
1)预处理:取成熟度基本一致的新鲜神秘果,除去坏果和杂质,用纯净水洗净后,在100mg/L NaClO2溶液中浸泡2min,以杀灭表面的霉菌,然后用纯净水冲洗干净,沥干,去核,打浆;
2)酵母菌发酵:按照接种量0.15%w/w)接种酵母菌,33℃下发酵36小时,取上清液,即得。
实施例4本发明神秘果酵母菌酵素的制备
1物料
酵母菌:葡萄酒·果酒专用酵母RW,物料编号:80000877,来源:安琪酵母股份有限公司。
2制备步骤
1)预处理:取成熟度基本一致的新鲜神秘果,除去坏果和杂质,用纯净水洗净后,在100mg/L NaClO2溶液中浸泡2min,以杀灭表面的霉菌,然后用纯净水冲洗干净,沥干,去核,打浆;
2)酵母菌发酵:按照接种量0.085%w/w)接种酵母菌,25℃下发酵12小时,取上清液,即得。
实施例5本发明神秘果酵母菌酵素的制备
1物料
酵母菌:葡萄酒·果酒专用酵母RW,物料编号:80000877,来源:安琪酵母股份有限公司。
2制备步骤
1)预处理:取成熟度基本一致的新鲜神秘果,除去坏果和杂质,用纯净水洗净后,在100mg/L NaClO2溶液中浸泡2min,以杀灭表面的霉菌,然后用纯净水冲洗干净,沥干,去核,打浆;
2)酵母菌发酵:按照接种量0.12%w/w)接种酵母菌,30℃下发酵36小时,取上清液,即得。
以下通过实验例来证明本发明神秘果酵母菌酵素制备方法的有益效果:
实验例1酵母菌发酵工艺研究
酵母菌:葡萄酒·果酒专用酵母RW,物料编号:80000877,来源:安琪酵母股份有限公司。
取新鲜神秘果,除去坏果和杂质,用纯净水洗净,风干,去核,打浆,按下法进行酵母菌单独发酵工艺研究。
(1)发酵时间对酵母菌数量和SOD活性的影响
发酵时间影响着酵母菌的数量和SOD活性,在保证充分溶氧的条件下,将发酵温度设为25℃,酵母菌的接种量为0.1%(w/w),分别研究了在0,6,12,24,36,48和72h发酵后酵母菌数量、SOD活性、糖度和pH的变化,结果如表1。
表1发酵时间对酵母菌数量和SOD活性的影响
从表1可知,随着发酵时间的延长,发酵液中的SOD活性和酵母菌的数量不断增加,发酵时间达到24h时酵母菌数量最大,此时SOD活性为301.3U/g,糖度为8.0,随后发酵液中的酵母菌数量开始下降,此时SOD活性增趋于稳定,而在此过程中pH一直在缓慢减少。
实验结果说明,本发明发酵方法中,酵母菌发酵的发酵时间可以为6~36h,优选12~36h,最优选24h。
(2)酵母菌接种量对酵母菌发酵的影响
接种量会影响发酵液中酵母菌的生长,合适的接种量可以使生产菌在发酵过程中迅速生长,从而减少杂菌的生长机会,但是接种量过大也可能使菌种生长过快,导致培养液黏度过大,从而使溶氧不足,影响产物的合成。试验在保证充分溶氧的条件下,将发酵温度设为25℃,发酵时间设为24h,酵母菌的接种量分别为0.05%,0.08%,0.10%,0.12%和0.15%,研究了在不同接种量时酵母菌数量、SOD活性等相关指标的变化,结果如表2。
表2酵母菌接种量对酵母菌数量和SOD活性的影响
由表2可知,当接种量在0.05%~0.10%时,酵母菌数量和SOD活性明显呈上升趋势,当接种量在0.10%时达到最大值,此时SOD活性为301.7U/g,当接种量在0.10%~0.15%时两者有明显下降,在整个发酵过程中pH和糖度变化趋势不明显,因此酵母菌的最佳接种量为0.10%。
实验结果说明,本发明发酵方法中,酵母菌发酵的接种量可以为0.05~0.15%,优选0.08~0.12%,最优选0.10%。
(3)发酵温度对酵母菌发酵的影响
温度会影响微生物细胞的生长速率和产物形成、产物合成方向,因此它对酵母菌数量和SOD活性有直接的影响。在保证充分溶氧的条件下,接种0.10%的酵母菌,发酵时间设为24h,研究不同发酵温度下20℃,25℃,28℃,30℃和33℃酵母菌数量、SOD活性等相关指标的变化,结果如表3。
表3发酵温度对酵母菌数量和SOD活性的影响
由表3可知,在一定温度范围内随着温度的升高,酵母菌数量和SOD活性随之增加,28℃下达到最大,此时SOD活性为330.1U/g,在28℃~33℃2种显著下降,但在整个温度范围内糖度、pH趋于稳定,变化不明显。此时28℃可设为最佳发酵温度。
实验结果说明,本发明发酵方法中,酵母菌发酵的发酵温度可以是20~33℃,优选25~30℃,最优选28℃。
由上述实验结果可知,本发明中神秘果酵素酵母菌发酵的工艺条件为:加入0.05%~0.15%重量份酵母菌,20~33℃下发酵6~36小时;优选工艺条件为:加入0.08%~0.12%重量份酵母菌,25~30℃下发酵12~36小时;最优选工艺为:加入0.10%重量份酵母菌,28℃下发酵24小时。
实验例2本发明酵素与神秘果的性质比较
1、实验方法
按照本发明方法制备的酵素与新鲜神秘果、干神秘果进行比较,分别测定它们的抗氧化性能。
本发明方法制备酵素的方法:按照实施例1的方法制备酵素原液,冻干。
取1g新鲜神秘果肉制备的酵素、0.2g干神秘肉(新鲜神秘果果肉中含水量约占80%)以及1g新鲜神秘果肉,加100ml水超声处理30分钟,离心,取上清液进行抗氧化试验。试验参照葛瑞宏、储瑞蔼、李井泉,等.桂圆酵素制备及其抗氧化性研究,食品科技,2015,40(8):262-267的方法进行抗氧化试验。
2、实验结果
测定结果见表4。
表4神秘果酵素产品抗氧化性试验测定结果
结果显示,经过本发明方法处理后的酵素,其抗氧化能力明显高于未经处理的新鲜神秘果,更高于经过烘干处理的神秘果。说明本发明方法可以提高神秘果的抗氧化能力,制备得到的酵素抗氧化活性优良。
同时,检测本发明实施例1酵素原液冻干后的酵素的性质,具体是能量、蛋白质、碳水化合物、维生素C、神秘果素,结果显示,本产品可以较好的保留神秘果鲜果中的营养成分。
综上,本发明通过酵母菌发酵制备的酵素,其抗氧化性能优良,同时有效保留的神秘果鲜果的有效成分,应用前景优良。
Claims (10)
1.一种神秘果酵素原液,其特征在于:它是由包括如下步骤的制备方法制成的:
1)预处理:取神秘果,去核,打浆;
2)酵母菌发酵:按照0.05%~0.15%(w/w)的接种量加入酵母菌,20~33℃下发酵6~36小时,取上清液,即得。
2.根据权利要求1所述的酵素原液,其特征在于:步骤2)中,酵母菌接种量为0.08%~0.12%(w/w);优选地,酵母菌接种量为0.10%(w/w)。
3.根据权利要求1所述的酵素原液,其特征在于:步骤2)中,发酵温度为25~30℃;优选地,发酵温度为28℃。
4.根据权利要求1所述的酵素原液,其特征在于:步骤2)中,发酵时间为12~36小时;优选地,发酵时间为24小时。
5.根据权利要求1所述的酵素原液,其特征在于:步骤2)中,所述酵母菌是葡萄酒·果酒用酵母。
6.一种制备神秘果酵素原液的制备方法,其特征在于:它包括如下步骤:
1)预处理:取神秘果,去核,打浆;
2)酵母菌发酵:按照0.05%~0.15%(w/w)的接种量加入酵母菌,20~33℃下发酵6~36小时,取上清液,即得。
7.根据权利要求6所述的方法,其特征在于:步骤2)中,酵母菌接种量为0.08%~0.12%(w/w);优选地,酵母菌接种量为0.10%(w/w);
和/或,步骤2)中,发酵温度为25~30℃;优选地,发酵温度为28℃。
8.根据权利要求6所述的方法,其特征在于:其特征在于:步骤2)中,发酵时间为12~36小时;优选地,发酵时间为24小时;和/或,步骤2)中,所述酵母菌是葡萄酒·果酒用酵母。
9.一种神秘果酵素冻干粉,其特征在于:它是由权利要求1~5任意一项所述的酵素原液,经过冻干制成。
10.权利要求1~5任意一项所述的神秘果酵素原液、权利要求9所述的冻干粉在制备具有抗氧化功能的食品、保健品或药品中的用途。
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