CN108835489A - 一种酵素饮品及其制备方法 - Google Patents
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明提供了一种酵素饮品及其制备方法，由以下原料制备：蔬菜发酵液，水果发酵液，海稻米胚芽粉，金枪鱼多肽粉，以及复合微生物。其将蔬菜和水果分别单独发酵，并将制得的蔬菜发酵液和水果发酵液混合后加入海稻米胚芽粉进行二次发酵，而后加入金枪鱼多肽粉进行三次发酵，避免了多种原料同时发酵，导致原料之间相互作用影响成品的品质，成品不稳定的问题；能够充分将蔬菜、水果、海稻米胚芽粉和金枪鱼多肽粉进行发酵，提高酵素饮品活性；此外，在原有的蔬菜、水果发酵液中加入海稻米胚芽粉和金枪鱼多肽粉进行发酵，可以进一步提高氨基酸含量和微量元素含量，营养搭配均衡，进一步丰富酵素饮品的营养价值。
Description
【技术领域】
本发明涉及酵素技术领域，尤其是指一种酵素饮品及其制备方法。
【背景技术】
酵素(Enzyme) 又称为“酶”，是一种由氨基酸组成的具有特殊生物活性的物质，是一种生物催化剂，它存在于所有活的动植物体内，是维持机体正常功能、消化食物、修复组织等生命活动的一种必需物质。
目前常见的发酵技术与产品，在发酵材料上多以蔬菜、水果为主，存在营养价值不足、蛋白质不完全等问题。
且发酵技术上多采用一次性混合发酵的方式，造成酵素活性低，原料发酵不充分，制得的成品不稳定，营养成分不高等问题。
【发明内容】
本发明针对现有技术的不足，提供一种酵素饮品及其制备方法。
为了解决上述存在的技术问题，本发明采用下述技术方案：
一种酵素饮品，由以下原料制备：蔬菜发酵液，水果发酵液，海稻米胚芽粉，金枪鱼多肽粉，以及复合微生物。
在进一步的改进方案中，所述复合微生物为醋酸菌、乳酸菌和酵母菌的混合物。
在进一步的改进方案中，所述酵素饮品由以下质量份数的原料制备：蔬菜发酵液30份，水果发酵液30份，海稻米胚芽粉25份，金枪鱼多肽粉10份，复合微生物5份。
一种酵素饮品的制备方法，包括以下步骤：
步骤一：将蔬菜清洗干净后，打碎处理，然后将打碎后的蔬菜置于发酵罐中，接种复合微生物在无水厌氧环境下进行避光静置发酵，发酵温度为30～35℃，发酵时间为30～37天，经过滤后得到蔬菜发酵液；
步骤二：将水果清洗干净后，打碎处理，然后将打碎后的水果置于发酵罐中，接种复合微生物在无水厌氧环境下进行避光静置发酵，发酵温度为30～35℃，发酵时间为30～37天，经过滤后得到水果发酵液；
步骤三：将蔬菜发酵液和水果发酵液置于发酵罐中充分混合，然后加入海稻米胚芽粉，再接种复合微生物在厌氧环境下进行避光静置发酵，发酵温度为30～35℃，发酵时间为30～37天，经过滤后得到混合发酵液；
步骤四：将金枪鱼多肽粉加入至上一步骤中得到的混合发酵液中，再行接种复合微生物，在厌氧环境下进行避光静置发酵，发酵温度为30～35℃，发酵时间为30～37天，经过滤后得到酵素饮品。
与现有技术相比，本发明的有益效果是：将蔬菜和水果分别单独发酵，并将制得的蔬菜发酵液和水果发酵液混合后加入海稻米胚芽粉进行二次发酵，而后加入金枪鱼多肽粉进行三次发酵，避免了多种原料同时发酵，导致原料之间相互作用影响成品的品质，成品不稳定的问题；能够充分将蔬菜、水果、海稻米胚芽粉和金枪鱼多肽粉进行发酵，提高酵素饮品活性；此外，在原有的蔬菜、水果发酵液中加入海稻米胚芽粉和金枪鱼多肽粉进行发酵，可以进一步提高氨基酸含量和微量元素含量，营养搭配均衡，进一步丰富酵素饮品的营养价值。
下面结合具体实施方式对本发明作进一步的详细描述：
【具体实施方式】
下面结合实施例对本发明的具体实施方式作进一步描述，本发明的优点和特点将会随着描述而更为清楚。但这些实施例仅是范例性的，并不对本发明的范围构成任何限制。本领域技术人员应该理解的是，在不偏离本发明的精神和范围下可以对本发明技术方案的细节和形式进行修改或替换，但这些修改和替换均落入本发明的保护范围内。
一种酵素饮品，由以下质量份数的原料制备：蔬菜发酵液30份，水果发酵液30份，海稻米胚芽粉25份，金枪鱼多肽粉10份，复合微生物5份，所述复合微生物为醋酸菌、乳酸菌和酵母菌的混合物。
实施例一
一种酵素饮品的制备方法，包括以下步骤：
步骤一：将蔬菜清洗干净后，打碎处理，然后将打碎后的蔬菜置于发酵罐中，接种复合微生物在无水厌氧环境下进行避光静置发酵，发酵温度为35℃，发酵时间为30天，经过滤后得到蔬菜发酵液；
步骤二：将水果清洗干净后，打碎处理，然后将打碎后的水果置于发酵罐中，接种复合微生物在无水厌氧环境下进行避光静置发酵，发酵温度为35℃，发酵时间为30天，经过滤后得到水果发酵液；
步骤三：将蔬菜发酵液和水果发酵液置于发酵罐中充分混合，然后加入海稻米胚芽粉，再接种复合微生物，在厌氧环境下进行避光静置发酵，发酵温度为35℃，发酵时间为30天，经过滤后得到混合发酵液；
步骤四：将金枪鱼多肽粉加入至上一步骤中得到的混合发酵液中，再行接种复合微生物，在厌氧环境下进行避光静置发酵，发酵温度为35℃，发酵时间为30天，经过滤后得到酵素饮品。
实施例二
一种酵素饮品的制备方法，包括以下步骤：
步骤一：将蔬菜清洗干净后，打碎处理，然后将打碎后的蔬菜置于发酵罐中，接种复合微生物在无水厌氧环境下进行避光静置发酵，发酵温度为30℃，发酵时间为37天，经过滤后得到蔬菜发酵液；
步骤二：将水果清洗干净后，打碎处理，然后将打碎后的水果置于发酵罐中，接种复合微生物在无水厌氧环境下进行避光静置发酵，发酵温度为30℃，发酵时间为37天，经过滤后得到水果发酵液；
步骤三：将蔬菜发酵液和水果发酵液置于发酵罐中充分混合，然后加入海稻米胚芽粉，再接种复合微生物，在厌氧环境下进行避光静置发酵，发酵温度为30℃，发酵时间为37天，经过滤后得到混合发酵液；
步骤四：将金枪鱼多肽粉加入至上一步骤中得到的混合发酵液中，再行接种复合微生物，在厌氧环境下进行避光静置发酵，发酵温度为35℃，发酵时间为37天，经过滤后得到酵素饮品。
实施例三
一种酵素饮品的制备方法，包括以下步骤：
步骤一：将蔬菜清洗干净后，打碎处理，然后将打碎后的蔬菜置于发酵罐中，接种复合微生物在无水厌氧环境下进行避光静置发酵，发酵温度为35℃，发酵时间为35天，经过滤后得到蔬菜发酵液；
步骤二：将水果清洗干净后，打碎处理，然后将打碎后的水果置于发酵罐中，接种复合微生物在无水厌氧环境下进行避光静置发酵，发酵温度为35℃，发酵时间为35天，经过滤后得到水果发酵液；
步骤三：将蔬菜发酵液和水果发酵液置于发酵罐中充分混合，然后加入海稻米胚芽粉，再接种复合微生物，在厌氧环境下进行避光静置发酵，发酵温度为35℃，发酵时间为35天，经过滤后得到混合发酵液；
步骤四：将金枪鱼多肽粉加入至上一步骤中得到的混合发酵液中，再行接种复合微生物，在厌氧环境下进行避光静置发酵，发酵温度为35℃，发酵时间为35天，经过滤后得到酵素饮品。
上述实施例一、实施例二、实施例三中的蔬菜选自以下群组中的至少一种以上：胡萝卜、黄秋葵、白菜、南瓜、胡瓜、芹菜、姜、苦瓜、茄子、黄豆芽、青椒、空心菜、甜椒、芥蓝菜、玉米、龙须菜、豌豆、黄豆、花椰菜、红豆、青花菜、芦笋、绿豆、菠菜、黄瓜、黑豆、丝瓜、马铃薯、芥菜、冬瓜、白萝卜、油菜、山药、地瓜。
上述实施例一、实施例二、实施例三中的水果选自以下群组中的至少一种以上：木瓜、梨、金桔、菠萝、梨、番石榴、橘子、杨桃、香蕉、西瓜、柠檬、葡萄柚、枇杷、芒果、哈蜜瓜、甘蔗、奇异果、甜瓜、葡萄、百香果、苹果、椰子、橙。
金枪鱼多肽：多肽是α－氨基酸以肽键连接在一起而形成的化合物，它也是蛋白质水解的中间产物。由两个氨基酸分子脱水缩合而成的化合物叫做二肽，同理类推还有三肽、四肽、五肽等。通常由三个或三个以上氨基酸分子脱水缩合而成的化合物都可以成为叫多肽。金枪鱼中的 EPA、蛋白质、牛黄酸均有降低胆固醇的卓效，并能降低血脂，疏通血管，有效地 防止动脉硬化，鱼肉中脂肪酸大多为不饱和脂肪酸，所含氨基酸齐全，人体所需8种氨基酸均有，还含有维生素、丰富的铁、钾、钙、镁、碘等多种矿物质和微量元素。金枪鱼多肽，为采用水解酶解技术所提取的金枪鱼中的精华，精选深海金枪鱼肉中肌肽、鹅肌肽，分子量更小，更易被人体所吸收，能够有效降低人体内尿酸，是降尿酸功能性食品。
海水稻为耐盐碱水稻，与普通精白米对比，膳食纤维含量高出13.53倍，烟酸含量高出3.81倍，钾含量高出4.21倍，镁含量高出8.18倍，锌含量高出3.33倍，硒含量高出5.01倍，氨基酸总和高出4.71倍，具有更为丰富的微量元素和营养价值。海水稻胚芽粉，采用海水稻留胚糙米为原料，经过发芽—破壁粉粹—灭菌制作而成。
Claims (4)
1.一种酵素饮品，其特征在于,由以下原料制备：蔬菜发酵液，水果发酵液，海稻米胚芽粉，金枪鱼多肽粉，以及复合微生物。
2.根据权利要求1所述的一种酵素饮品，其特征在于,所述复合微生物为醋酸菌、乳酸菌和酵母菌的混合物。
3.根据权利要求1所述的一种酵素饮品，其特征在于,由以下质量份数的原料制备：蔬菜发酵液30份，水果发酵液30份，海稻米胚芽粉25份，金枪鱼多肽粉10份，复合微生物5份。
4.一种酵素饮品的制备方法，其特征在于，包括以下步骤：
步骤一：将蔬菜清洗干净后，打碎处理，然后将打碎后的蔬菜置于发酵罐中，接种复合微生物在无水厌氧环境下进行避光静置发酵，发酵温度为30～35℃，发酵时间为30～37天，经过滤后得到蔬菜发酵液；
步骤二：将水果清洗干净后，打碎处理，然后将打碎后的水果置于发酵罐中，接种复合微生物在无水厌氧环境下进行避光静置发酵，发酵温度为30～35℃，发酵时间为30～37天，经过滤后得到水果发酵液；
步骤三：将蔬菜发酵液和水果发酵液置于发酵罐中充分混合，然后加入海稻米胚芽粉，再接种复合微生物在厌氧环境下进行避光静置发酵，发酵温度为30～35℃，发酵时间为30～37天，经过滤后得到混合发酵液；
步骤四：将金枪鱼多肽粉加入至上一步骤中得到的混合发酵液中，再行接种复合微生物，在厌氧环境下进行避光静置发酵，发酵温度为30～35℃，发酵时间为30～37天，经过滤后得到酵素饮品。
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