CN108782918A - 一种葛根桑葚功能性复合发酵压片糖果的制备方法 - Google Patents
一种葛根桑葚功能性复合发酵压片糖果的制备方法 Download PDFInfo
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- CN108782918A CN108782918A CN201810556927.1A CN201810556927A CN108782918A CN 108782918 A CN108782918 A CN 108782918A CN 201810556927 A CN201810556927 A CN 201810556927A CN 108782918 A CN108782918 A CN 108782918A
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- Prior art keywords
- mulberries
- pueraria lobata
- strain
- fermentation
- zymotic fluid
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Classifications
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- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
Abstract
本发明公开了一种葛根桑葚功能性复合发酵压片糖果的制备方法,包括以下步骤:将葛根、新鲜桑葚、蛹虫草洗净,混合后加入纯净水,经破壁机破壁,加入发酵罐中,加入蜂蜜、菌种混合成发酵液发酵,所述菌种为商业生产用食品目录中可添加的食用益生菌菌种乳酸菌一类;发酵结束,发酵液经过滤得发酵原液;将发酵滤液经浓缩,喷雾干燥制成葛根桑葚发酵粉;将葛根桑葚发酵粉与填料、矫味剂、润滑剂混合压片,即得。通过发酵的方法充分释放葛根、桑葚、蛹虫草中的有益物质,使人体更易吸收;将时令植物制成含片糖果,携带方便,保证一年四季都有供应,提高了农副产品的附加值,增加了经济效益。
Description
技术领域
本发明属于保健食品领域,具体涉及一种葛根桑葚功能性复合发酵压片糖果的制备方法。
背景技术
葛根是一种常见的药食同源植物,在我国现存最早药学专著:《神农本草经》中有较详细的记载,并将其列为中品。葛根含有丰富的淀粉、膳食纤维、黄酮、氨基酸、微量元素等对人体有益的重要营养成分。现代医药学研究表明,它具有滋补营养、养颜护肤、延缓衰老、改善骨质疏松、调节雌激素水平、清除体内垃圾,以及改善循环、降脂减肥、调节血压、抗糖尿病等多种保健功能,还具有醒酒、抗癌和抗氧化的作用。
桑葚性味甘寒,具有补肝益肾、生津润燥、乌发明目等功效。桑果古来就是百姓常采用的一种利尿,保健,消暑的鲜果,在本草纲目中有记载其特殊功效。现代研究证实,桑葚果实中含有丰富的葡萄糖、蔗糖、果糖、胡萝卜素、维生素(A原、B1、B2、PP及C)、苹果酸、琥珀酸、酒石酸及矿物质钙、磷、铁、铜、锌等。桑葚营养价值是苹果的5倍,白黎芦醇含量是葡萄的十余倍,经检测,桑葚干硒含量高达68ug/kg,花青素含量为1936mg/kg,白黎芦醇含量为0.365mg/kg;氨基酸总量达4.8%。桑葚在补血清血,促进造血细胞生长;抗癌,降血糖血脂;驻颜抗衰老;补肝护肾;增强免疫力;补脑益智等方面具有全面的有益功效。
蛹虫草由子座(即草部分,又称子实体)与菌核(即昆虫的尸体部分)两部分组成的复合体。多感染鳞翅目昆虫的蛹。蛹虫草不仅具有特殊的营养价值,而且有明显的药用价值,其中含有的虫草酸、虫草素、虫草多糖其独特药理作用已日益引起药学界的高度重视。
但是人体能够直接消化吸收的物质有限,而且鲜果都有时令性不能随时随时随地食用,有一定的局限性。
发明内容
为克服上述技术问题,本发明提供了一种葛根桑葚功能性复合发酵压片糖果的制备方法。
为达到上述目的,本发明是通过以下的技术方案来实现的。
一种葛根桑葚功能性复合发酵压片糖果的制备方法,包括以下步骤:
(1)将葛根、新鲜桑葚、蛹虫草洗净,混合后加入纯净水,经破壁机破壁,加入发酵罐中,加入蜂蜜、菌种混合成发酵液发酵,所述菌种为商业生产用食品目录中可添加的食用益生菌菌种乳酸菌一类;
(2)发酵结束,发酵液经过滤得发酵原液;
(3)将发酵滤液经浓缩,喷雾干燥制成葛根桑葚发酵粉;
(4)将葛根桑葚发酵粉与填料、矫味剂、润滑剂混合压片,即得。
进一步地所述步骤(1)中葛根占发酵液重量比为5~10%,新鲜桑葚占发酵液重量比为20~30%,蛹虫草叶占发酵液重量比为5~10%,蜂蜜的重量占总发酵液重量比为5~10%,菌种的重量占总发酵液重量比为1~5%,其余为纯净水。
进一步地所述步骤(1)中菌种为混合菌种,由嗜酸乳杆菌、植物乳杆菌、干酪乳杆菌、鼠李糖乳杆菌按体积比3-4:3-4:1-2:1-2组成。
进一步地所述各菌种先通过活化扩培分别制成发酵菌种液,其方法为将菌种在超净工作台上挑取一环接入MRS培养液中,培养温度30℃,转速控制在80rpm,在恒温摇床中恒温培养24-36h,至发酵菌种液的总菌落数达108cfu/ml以上,然后再按体积比混合。
进一步地所述步骤(1)中发酵温度为30~35℃,起始pH5.0~7.0,时间6~10d。
进一步地所述步骤(2)中发酵液先用20-32目的筛网粗过滤,然后用孔径为10μm的滤袋过滤;滤渣用等重量的纯净水冲洗三次,合并洗液,洗液用20-32目的筛网粗过滤,然后用孔径为10μm的滤袋过滤后与滤液合并。
进一步地所述步骤(3)中发酵原液用真空降膜浓缩,温度60~65℃,真空度-0.1MPa,浓缩至固形物含量达10~12%后,加入干燥助剂麦芽糊精至固形物含量达15~20%,喷雾干燥,进风温度控制在165-180℃,出风温度控制在80-90℃,然后超微粉砕至120-200目。
进一步地所述步骤(4)中葛根桑葚发酵粉与填料、矫味剂、润滑剂的重量比为:3~6:3~5:1~1.5:0.1~0.5。
进一步地所述步骤(4)中填料为糊精、预胶化淀粉、山梨醇中的一种;所述矫味剂为蔗糖、甜菊糖、薄荷脑中的一种;所述润滑剂为硬脂酸镁或滑石粉。有益效果:与现有技术相比,本发明的优点在于:
1)充分利用葛根、桑葚、蛹虫草的营养成分,长期饮用可达到保肝护肝,滋阴补血,润肠通便,解酒降压的保健功效;
2)弱化了化学提取中加热过程,避免了有益物质因加热被破坏;
3)通过发酵的方法充分释放葛根、桑葚、蛹虫草中的有益物质,使人体更易吸收;
4)将时令植物制成含片糖果,携带方便,保证一年四季都有供应,提高了农副产品的附加值,增加了经济效益。
具体实施方式
下面结合实例对本发明作进一步的详细说明。本发明所用的原料均为市售产品。
实施例1
一种葛根桑葚功能性复合发酵压片糖果的制备方法,包括以下步骤:
(1)将葛根、新鲜桑葚、蛹虫草洗净,混合后加入纯净水,经破壁机破壁,加入发酵罐中,加入蜂蜜、菌种混合成发酵液发酵,所述菌种为商业生产用食品目录中可添加的食用益生菌菌种乳酸菌一类;葛根占发酵液重量比为8%,新鲜桑葚占发酵液重量比为25%,蛹虫草叶占发酵液重量比为7%,蜂蜜的重量占总发酵液重量比为8%,菌种的重量占总发酵液重量比为3%,其余为纯净水;菌种为混合菌种,由嗜酸乳杆菌、植物乳杆菌、干酪乳杆菌、鼠李糖乳杆菌组成,各菌种先通过活化扩培分别制成发酵菌种液,其方法为将菌种在超净工作台上挑取一环接入MRS培养液中,培养温度30℃,转速控制在80rpm,在恒温摇床中恒温培养32h,至发酵菌种液的总菌落数达108cfu/ml以上,然后再按体积比4:3:1:2混合;发酵温度为32~34℃,起始pH5.0~7.0,时间8d;
(2)发酵结束,发酵液先用32目的筛网粗过滤,然后用孔径为10μm的滤袋过滤;滤渣用等重量的纯净水冲洗三次,合并洗液,洗液用32目的筛网粗过滤,然后用孔径为10μm的滤袋过滤后与滤液合并得发酵原液;
(3)将发酵原液用真空降膜浓缩,温度62~64℃,真空度-0.1MPa,浓缩至固形物含量达10%后,加入干燥助剂麦芽糊精至固形物含量达18%,喷雾干燥,进风温度控制在170-175℃,出风温度控制在85-90℃,然后超微粉砕至180目制成葛根桑葚发酵粉;
(4)将葛根桑葚发酵粉与糊精、蔗糖、、硬脂酸镁按重量比为:5:4:1.2:0.3的比例混合压片,即得。
实施例2
一种葛根桑葚功能性复合发酵压片糖果的制备方法,包括以下步骤:
(1)将葛根、新鲜桑葚、蛹虫草洗净,混合后加入纯净水,经破壁机破壁,加入发酵罐中,加入蜂蜜、菌种混合成发酵液发酵,所述菌种为商业生产用食品目录中可添加的食用益生菌菌种乳酸菌一类;葛根占发酵液重量比为5%,新鲜桑葚占发酵液重量比为20%,蛹虫草叶占发酵液重量比为5%,蜂蜜的重量占总发酵液重量比为5%,菌种的重量占总发酵液重量比为1%,其余为纯净水;菌种为混合菌种,由嗜酸乳杆菌、植物乳杆菌、干酪乳杆菌、鼠李糖乳杆菌组成,各菌种先通过活化扩培分别制成发酵菌种液,其方法为将菌种在超净工作台上挑取一环接入MRS培养液中,培养温度30℃,转速控制在80rpm,在恒温摇床中恒温培养36h,至发酵菌种液的总菌落数达108cfu/ml以上,然后再按体积比3:4:2:1混合;发酵温度为33~35℃,起始pH5.0~7.0,时间6d;
(2)发酵结束,发酵液先用20目的筛网粗过滤,然后用孔径为10μm的滤袋过滤;滤渣用等重量的纯净水冲洗三次,合并洗液,洗液用20目的筛网粗过滤,然后用孔径为10μm的滤袋过滤后与滤液合并得发酵原液;
(3)将发酵原液用真空降膜浓缩,温度63~65℃,真空度-0.1MPa,浓缩至固形物含量达12%后,加入干燥助剂麦芽糊精至固形物含量达20%,喷雾干燥,进风温度控制在175-180℃,出风温度控制在85-90℃,然后超微粉砕至120目制成葛根桑葚发酵粉;
(4)将葛根桑葚发酵粉与预胶化淀粉、甜菊糖、滑石粉按重量比为:6:3:1:0.1的比例混合压片,即得。
实施例3
一种葛根桑葚功能性复合发酵压片糖果的制备方法,包括以下步骤:
(1)将葛根、新鲜桑葚、蛹虫草洗净,混合后加入纯净水,经破壁机破壁,加入发酵罐中,加入蜂蜜、菌种混合成发酵液发酵,所述菌种为商业生产用食品目录中可添加的食用益生菌菌种乳酸菌一类;葛根占发酵液重量比为10%,新鲜桑葚占发酵液重量比为30%,蛹虫草叶占发酵液重量比为10%,蜂蜜的重量占总发酵液重量比为10%,菌种的重量占总发酵液重量比为5%,其余为纯净水;菌种为混合菌种,由嗜酸乳杆菌、植物乳杆菌、干酪乳杆菌、鼠李糖乳杆菌组成,各菌种先通过活化扩培分别制成发酵菌种液,其方法为将菌种在超净工作台上挑取一环接入MRS培养液中,培养温度30℃,转速控制在80rpm,在恒温摇床中恒温培养24h,至发酵菌种液的总菌落数达108cfu/ml以上,然后再按体积比3:3:2:2混合;发酵温度为30~33℃,起始pH5.0~7.0,时间10d;
(2)发酵结束,发酵液先用20目的筛网粗过滤,然后用孔径为10μm的滤袋过滤;滤渣用等重量的纯净水冲洗三次,合并洗液,洗液用20目的筛网粗过滤,然后用孔径为10μm的滤袋过滤后与滤液合并得发酵原液;
(3)将发酵原液用真空降膜浓缩,温度60~63℃,真空度-0.1MPa,浓缩至固形物含量达10%后,加入干燥助剂麦芽糊精至固形物含量达15%,喷雾干燥,进风温度控制在165-170℃,出风温度控制在80-85℃,然后超微粉砕至200目制成葛根桑葚发酵粉;
(4)将葛根桑葚发酵粉与山梨醇、薄荷脑、硬脂酸镁按重量比为:3:5:1.5:0.5的比例混合压片,即得。
各实施例制得的葛根桑葚功能性复合发酵压片糖果中主要有益元素的含量见下表:
葛根素含量mg/g | 总黄酮含量mg/g | 花青素含量mg/g | 虫草素mg/g | |
实施例1 | 34.9 | 3.83 | 4.3 | 4.8 |
实施例2 | 36.6 | 3.62 | 3.5 | 3.2 |
实施例3 | 31.2 | 3.28 | 3.1 | 4.1 |
本发明按照上述实施例进行了说明,应当理解,上述实施例不以任何形式限定本发明,凡采用等同替换或等效变换方式所获得的技术方案,均落在本发明的保护范围之内。
Claims (9)
1.一种葛根桑葚功能性复合发酵压片糖果的制备方法,其特征在于,包括以下步骤:
(1)将葛根、新鲜桑葚、蛹虫草洗净,混合后加入纯净水,经破壁机破壁,加入发酵罐中,加入蜂蜜、菌种混合成发酵液发酵,所述菌种为商业生产用食品目录中可添加的食用益生菌菌种乳酸菌一类;
(2)发酵结束,发酵液经过滤得发酵原液;
(3)将发酵滤液经浓缩,喷雾干燥制成葛根桑葚发酵粉;
(4)将葛根桑葚发酵粉与填料、矫味剂、润滑剂混合压片,即得。
2.根据权利要求1所述的一种葛根桑葚功能性复合发酵压片糖果的制备方法,其特征在于,所述步骤(1)中葛根占发酵液重量比为5~10%,新鲜桑葚占发酵液重量比为20~30%,蛹虫草叶占发酵液重量比为5~10%,蜂蜜的重量占总发酵液重量比为5~10%,菌种的重量占总发酵液重量比为1~5%,其余为纯净水。
3.根据权利要求1所述的一种葛根桑葚功能性复合发酵压片糖果的制备方法,其特征在于,所述步骤(1)中菌种为混合菌种,由嗜酸乳杆菌、植物乳杆菌、干酪乳杆菌、鼠李糖乳杆菌按体积比3-4:3-4:1-2:1-2组成。
4.根据权利要求3所述的一种葛根桑葚功能性复合发酵压片糖果的制备方法,其特征在于,所述各菌种先通过活化扩培分别制成发酵菌种液,其方法为将菌种在超净工作台上挑取一环接入MRS培养液中,培养温度30℃,转速控制在80rpm,在恒温摇床中恒温培养24-36h,至发酵菌种液的总菌落数达108cfu/ml以上,然后再按体积比混合。
5.根据权利要求1所述的一种葛根桑葚功能性复合发酵压片糖果的制备方法,其特征在于,所述步骤(1)中发酵温度为30~35℃,起始pH5.0~7.0,时间6~10d。
6.根据权利要求1所述的一种葛根桑葚功能性复合发酵压片糖果的制备方法,其特征在于,所述步骤(2)中发酵液先用20-32目的筛网粗过滤,然后用孔径为10µm的滤袋过滤;滤渣用等重量的纯净水冲洗三次,合并洗液,洗液用20-32目的筛网粗过滤,然后用孔径为10µm的滤袋过滤后与滤液合并。
7.根据权利要求1所述的一种葛根桑葚功能性复合发酵压片糖果的制备方法,其特征在于,所述步骤(3)中发酵原液用真空降膜浓缩,温度60~65℃,真空度-0.1MPa,浓缩至固形物含量达10~12%后,加入干燥助剂麦芽糊精至固形物含量达15~20%,喷雾干燥,进风温度控制在165-180℃,出风温度控制在80-90℃,然后超微粉砕至120-200目。
8.根据权利要求1所述的一种葛根桑葚功能性复合发酵压片糖果的制备方法,其特征在于,所述步骤(4)中葛根桑葚发酵粉与填料、矫味剂、润滑剂的重量比为:3~6:3~5:1~1.5:0.1~0.5份。
9.根据权利要求1所述的一种葛根桑葚功能性复合发酵压片糖果的制备方法,其特征在于,所述步骤(4)中填料为糊精、预胶化淀粉、山梨醇中的一种;所述矫味剂为蔗糖、甜菊糖、薄荷脑中的一种;所述润滑剂为硬脂酸镁或滑石粉。
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