CN108850762A - 一种复合活性益生菌发酵黄梨汁饮料的制备 - Google Patents
一种复合活性益生菌发酵黄梨汁饮料的制备 Download PDFInfo
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Abstract
本发明涉及食品加工技术领域,更具体而言,涉及一种复合活性益生菌发酵黄梨汁饮料的制备方法,以新鲜黄梨为原料,经打浆、离心、过滤得到澄清黄梨汁,调整梨汁的糖酸度,经90‑95℃杀菌10min后,加入混合益生菌发酵剂,在35‑40℃条件下,发酵24‑72小时。调整发酵液的糖酸比,再经过滤和无菌灌装,即可得到复合活性益生菌发酵黄梨汁饮料,置于0‑4℃冷藏保存。使具有共生作用的益生菌在黄梨汁中快速生长,改善人体消化道菌群平衡,提高机体抗病能力、代谢能力和对营养的消化吸收能力,从而达到防止消化道疾病和促进生长的双重作用,增强机体免疫功能,具有很好的保健功能。
Description
技术领域
本发明涉及食品加工技术领域,更具体而言,涉及一种复合活性益生菌发酵黄梨汁饮料的制备方法。
背景技术
梨是蔷薇科梨属多年生木本植物,其果肉脆多汁,酸甜可口,风味芳香优美。富含多种营养成分,对人体健康有重要作用。梨味甘微酸、性凉,入肺、胃经;具有生津、润燥、清热、化痰、解酒的作用;用于热病伤阴或阴虚所致的干咳、口渴、便秘等症,也可用于内热所致的烦渴、咳喘、痰黄等症。另外,梨可改善呼吸系统和肺功能,有润肺的功效,可以降低肺部受空气中的灰尘和烟尘的影响。我国是梨生产大国,栽培面积和产量仅次于苹果。随着食品工业的发展,梨果已被加工成梨干、梨脯、梨膏、梨汁、梨罐头、梨酒等各种食品,深受广大消费者的喜爱。
益生菌是一类对宿主有益的活性微生物,是定植于人体肠道、生殖系统内,能产生确切健康功效从而改善宿主微生态平衡、发挥有益作用的活性有益微生物的总称,已被广泛应用于生物工程、工农业、食品安全以及生命健康领域。将益生菌发酵果蔬汁可以将果蔬加工与乳酸菌的发酵相结合,创造出集果蔬的营养价值和益生菌的保健功能于一体的新型发酵饮料,不仅可以提高果蔬加工的附加值,而且丰富了益生菌产品的种类和花色,符合食品健康天然的发展趋势。
发明内容
为了克服现有技术中所存在的不足,本发明提供一种复合活性益生菌发酵黄梨汁饮料的制备方法。
为了解决上述技术问题,本发明所采用的技术方案为:
一种复合活性益生菌发酵黄梨汁饮料的制备方法,包括以下步骤:
S1、取新鲜黄梨,清洗、去心、护色、打浆、离心、过滤得到澄清黄梨汁,经90-95℃杀菌10min后,快速冷却至35-40℃备用;
S2、将混合益生菌种接种于MRS培养基中活化,离心收集菌体;
S3、将S2中菌体用灭菌生理盐水洗涤2-3次并制备成浓度不小于108cfu/mL的发酵剂;
S4、在S1中黄梨汁中加入S3中混合益生菌发酵剂,混合发酵24-72h;
S5、调整S4中发酵黄梨汁的糖度为2-15%,pH值为4-6,将调配好的黄梨汁发酵液过滤,经无菌灌装后冷藏保存。
所述S1中黄梨汁的糖度为2-15%,pH值为4-6。
所述S2中混合益生菌种包括保加利亚乳杆菌、嗜热链球菌、乳双歧杆菌、植物乳杆菌和干酪乳杆菌;以发酵剂体积比计,所述混合益生菌种的配比为保加利亚乳杆菌∶嗜热链球菌∶乳双歧杆菌∶植物乳杆菌∶干酪乳杆菌=0.3-1.5∶0.3-1.5∶0.1-0.5∶0.1-0.5∶0.2-1.0。
所述S2中活化条件为35-40℃、120转/分钟振荡培养20-24小时。
所述S4中混合益生菌发酵剂接种量为黄梨汁体积的1-5%。
所述S4中混合发酵温度为35-40℃。
所述S5中保存温度为0-4℃。
与现有技术相比,本发明所具有的有益效果为:
本发明提供了一种复合活性益生菌发酵黄梨汁饮料的制备方法,选用新鲜黄梨,经热杀菌、无菌灌装和益生菌发酵产生的有机酸,避免了杂菌污染和有害菌的生长;采用保加利亚乳杆菌、嗜热链球菌、乳双歧杆菌、植物乳杆菌、干酪乳杆菌混合益生菌发酵黄梨汁,可使具有共生作用的益生菌在黄梨汁中快速生长,改善人体消化道菌群平衡,提高机体抗病能力、代谢能力和对营养的消化吸收能力,从而达到防止消化道疾病和促进生长的双重作用;经无菌灌装和低温保藏,使发酵产品含有大量的复合活性益生菌,益生菌的活菌数在10天内可维持在每毫升5×107个,具有维持肠道正常功能、调节肠道菌群平衡,增强机体免疫功能,促进人体消化吸收,增强食欲,降血压、降血脂、降血糖等营养与保健功能。本发明制备的复合活性益生菌发酵黄梨汁饮料可以充分利用梨果资源,丰富黄梨加工系列产品,为黄梨的精深加工和增值转化提供新的途径。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,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。
一种复合活性益生菌发酵黄梨汁饮料的制备方法,包括以下步骤:
S1、黄梨汁的制备:取新鲜黄梨,清洗、去心、护色、打浆、离心、过滤得到澄清黄梨汁,调整梨汁糖度为2-15%,pH值为4-6,经90-95℃杀菌10min后,快速冷却至35-40℃备用;
S2、复合发酵剂的制备:复合发酵剂采用保加利亚乳杆菌、嗜热链球菌、乳双歧杆菌、植物乳杆菌、干酪乳杆菌5种混合益生菌种,将菌种接种于MRS培养基中,35-40℃、120转/分钟振荡培养20-24小时进行活化,离心收集菌体,以灭菌生理盐水洗涤2-3次并制备成浓度不小于108cfu/mL的发酵剂;
S3、发酵、调配:在制备好的黄梨汁中,加入1-5%接种量(以梨汁体积百分比计)的混合益生菌发酵剂,菌种的配比为保加利亚乳杆菌∶嗜热链球菌∶乳双歧杆菌∶植物乳杆菌∶干酪乳杆菌=0.3-1.5∶0.3-1.5∶0.1-0.5∶0.1-0.5∶0.2-1.0 (以发酵剂体积比计),在35-40℃发酵24-72小时,调整发酵黄梨汁的糖度为2-15%,pH值为4-6;
S4、灌装、冷藏:将调配好的黄梨汁发酵液过滤,经无菌灌装后,置于0-4℃冷藏保存。
上面仅对本发明的较佳实施例作了详细说明,但是本发明并不限于上述实施例,在本领域普通技术人员所具备的知识范围内,还可以在不脱离本发明宗旨的前提下作出各种变化,各种变化均应包含在本发明的保护范围之内。
Claims (7)
1.一种复合活性益生菌发酵黄梨汁饮料的制备方法,其特征在于,包括以下步骤:
S1、取新鲜黄梨,清洗、去心、护色、打浆、离心、过滤得到澄清黄梨汁,经90-95℃杀菌10min后,快速冷却至35-40℃备用;
S2、将混合益生菌种接种于MRS培养基中活化,离心收集菌体;
S3、将S2中菌体用灭菌生理盐水洗涤2-3次并制备成浓度不小于108cfu/mL的发酵剂;
S4、在S1中黄梨汁中加入S3中混合益生菌发酵剂,混合发酵24-72h;
S5、调整S4中发酵黄梨汁的糖度为2-15%,pH值为4-6,将调配好的黄梨汁发酵液过滤,经无菌灌装后冷藏保存。
2.根据权利要求1所述的一种复合活性益生菌发酵黄梨汁饮料的制备方法,其特征在于:所述S1中黄梨汁的糖度为2-15%,pH值为4-6。
3.根据权利要求1所述的一种复合活性益生菌发酵黄梨汁饮料的制备方法,其特征在于:所述S2中混合益生菌种包括保加利亚乳杆菌、嗜热链球菌、乳双歧杆菌、植物乳杆菌和干酪乳杆菌;以发酵剂体积比计,所述混合益生菌种的配比为保加利亚乳杆菌∶嗜热链球菌∶乳双歧杆菌∶植物乳杆菌∶干酪乳杆菌=0.3-1.5∶0.3-1.5∶0.1-0.5∶0.1-0.5∶0.2-1.0。
4.根据权利要求1所述的一种复合活性益生菌发酵黄梨汁饮料的制备方法,其特征在于:所述S2中活化条件为35-40℃、120转/分钟振荡培养20-24小时。
5.根据权利要求1所述的一种复合活性益生菌发酵黄梨汁饮料的制备方法,其特征在于:所述S4中混合益生菌发酵剂接种量为黄梨汁体积的1-5%。
6.根据权利要求1所述的一种复合活性益生菌发酵黄梨汁饮料的制备方法,其特征在于:所述S4中混合发酵温度为35-40℃。
7.根据权利要求1所述的一种复合活性益生菌发酵黄梨汁饮料的制备方法,其特征在于:所述S5中保存温度为0-4℃。
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