CN108902934A - 一种混合酵素的制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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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
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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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开一种混合酵素的制备方法,该方法主要为:将新鲜、成熟度好、无病虫害的毛樱桃、海棠果洗净、晾干、去核,按3:2的重量比混合粉碎;将猕猴桃去皮、单独粉碎打浆;将毛樱桃和海棠果混合液、猕猴桃浆液分别转移至不同发酵罐,添加蜂蜜,重量比为0.5%‑5%,接种酿酒酵母,进行初发酵,之后接入植物乳杆菌、嗜酸乳杆菌进行二次发酵,最后将两种发酵液混合,进入长达3‑12个月的成熟阶段;过滤,巴氏灭菌,灌装,即得该混合酵素成品。该制备方法以三种水果的加工特性和其自身的风味特点为基础,加工方法科学合理,不仅可以促进三种水果有效成分的释放,且最大化地提高品相不好、不耐储存的水果的利用率,增加果农的经济收入。所得产品营养丰富、酸甜适中、具有果酒香味、口感层次丰富,富含大量人体所需的微量元素及对人体有益的植物生物活性成分(如芦丁、黄酮、蛋白酶等),起到一定的保健作用。
Description
技术领域
本发明属于食品加工领域,具体涉及一种含猕猴桃、海棠果和毛樱桃的混合酵素的制作方法。
背景技术
猕猴桃(Actinidia chinensis),属于称猴桃科(Actindiaceae)猕猴桃属(Actinidia)落叶性藤本果树,被誉为“VC之王”、“生命之果”。其利用途径十分广泛,种子、茎、叶、花、果均可作为工业、医药等原料。果实中含有17种氨基酸,其中有8种为人体必需氨基酸;富含维生素C;富含钾、钙、镁、铁、钠等营养元素及叶酸、胡萝卜素、黄体素、氨基酸、天然肌醇等其他水果含量较少的营养物质。我国是猕猴桃的原生中心,种植资源丰富,野生资源繁多,果型大,整齐美观;有的果实耐贮存,在冷藏条件下,可存放半年,货架期较长:且其果肉有翠绿、黄、红色之分:成熟期有早、中、晚,能够满足不同人群的需要,有着广阔的开发利用前景。
海棠果(Calophylluminophyllum L.),即海棠树的果实,为蔷薇科苹果属植物,原产于我国,其果皮色泽鲜红夺目,果肉黄白色,鲜食酸甜香脆。海棠果实中富含蛋白质、氨基酸、果糖、维生素、有机酸、单宁、微量元素、无机盐等营养物质,能够补充人体所需的营养,增强对疾病的抵抗力,具有生津止渴、健脾开胃、涩肠止痢的功效。海棠果可酿酒、做蜜饯,是做果酱、果醋、果酒、果丹皮的上好原料。海棠具有一定的生长优势,在野生或粗放种植、常年不喷药防治病虫害的情况下,海棠果也能保持健康生长且产量较高,抗病虫害能力强,这样既减少了因管理病虫害而增加的种植成本,又降低了因农药残留而造成的安全隐患;且果实成熟时,果皮呈亮红色,果实中含有大量的天然红色素,这种天然红色素不仅不会对人体有害,还具有一定的营养保健作用,在食品、药品等领域有很大的开发潜力。
毛樱桃[Cerasus tomentosa (Thunb.) Wall],属蔷薇科李属植物,是一种高大的多年生落叶灌木。该种果实微酸甜,可食及酿酒;种仁含油率达43%左右,可制肥皂及润滑油。种仁可入药,有润肠利水之效。毛樱桃果型大,风味优美,生食或制罐头,可制糖浆、糖胶及果酒;核仁可榨油,具有抗心力衰竭、治疗脚气和水肿、活血通经的功效。
酵素(Enzyme)一词源于日本,即常说的“酶”,在日本和中国台湾地区叫酵素,在中国大陆俗称“酶”,是一种具有催化活性的蛋白质。但在广义上,时下所流行的酵素,其实指的是大家日常所食用的酵素产品,而不单单是所指酶本身。酵素食品在日本、中国台湾已经发展成相当成熟的产业,种类丰富、多样的酵素类产品让食用酵素成为了健康饮食习惯,有助于调整体质,促进新陈代谢,修复受损细胞,加速排出体内代谢废物,维持各种正常的生理功能。
发明内容
本发明的目的之一是针对目前市场上各种混合酵素产品及其加工生产过程中存在的一些缺陷,如:通过添加食用香精、过多白糖来增加口感、生产成本偏高等问题提供一种混合酵素的制备方法。该发明以猕猴桃、海棠果、毛樱桃为原料,充分利用三种水果的特点发明了一种混合酵素的制作方法,且该方法可生产出香气浓郁、酸甜适口、色泽鲜艳、风味独特,具营养与保健功能的高品质混合酵素。
本发明目的之二是通过采用上述方法制备混合酵素,解决了因海棠果和毛樱桃不能长期保存及果形不好出现滞销等造成的经济损失问题,对农民增收致富具有重要意义。
本发明的技术方案
一种混合酵素,以新鲜成熟、无病害的猕猴桃、毛樱桃、海棠果为原料,以酿酒酵母、植物乳杆菌和嗜酸乳杆菌为菌种通过发酵制备而成,该制备方法具体步骤如下。
(1)菌种的选取:本发明所用的菌种为:葡萄酒高活性干酵母、植物乳杆菌和嗜酸乳杆菌。
(2)发酵原料的制备:毛樱桃和海棠果的成熟期为5、6月份,可一起混合发酵。将新鲜、成熟度好、无病虫害的海棠果和毛樱桃洗净后,经晾干、去核,按毛樱桃与海棠果的重量比为3:2粉碎,得发酵原料Ⅰ。猕猴桃的成熟期在10月份,将洗净的猕猴桃,晾干、去皮、粉碎打浆,得发酵原料Ⅱ。在上述所得的发酵原料Ⅰ、Ⅱ中分别加入为原料混合物总重量0.5-5%的蜂蜜。
(3)菌种活化:用接种环分别取无菌水溶解的冷冻干燥管保存的植物乳杆菌菌种、嗜酸乳杆菌菌种各一环在MRS琼脂培养基培养皿上划线,在37 ℃培养箱中厌氧培养24 h,得到相应的活化菌种;
(4)种子培养:通过测植物乳酸菌和嗜酸乳杆菌的生长曲线,分别挑取对数生长期的植物乳杆菌、嗜酸乳杆菌各一环分别接入50 mL MRS肉汤培养基中,37 ℃摇床中恒温培养36h;将上述所得的混悬液转速为5000 rpm,离心20 min,弃上清,取沉淀,重复三次,之后加入50 mL 0.01 mol/L无菌PBS,500 rpm漩涡震荡,得到种子液,且浓度为植物乳杆菌107-1010 CFU/mL,含嗜酸乳杆菌107-109 CFU/mL。
(5)发酵培养:发酵分两个阶段:前期为酒精发酵,之后为乳酸菌发酵。将发酵原料Ⅰ、Ⅱ中分别加入蜂蜜,搅拌均匀后,并撒入葡萄酒高活性干酵母,将发酵罐密封,进行初发酵,发酵温度为15-25℃,发酵时间为1-2个月;当初发酵达到一定阶段时,转入二次发酵,将步骤(4)得到的种子液接入步骤(2)所得的发酵原料液中,在温度为20-30 ℃下静置发酵1-2个月,得到发酵液Ⅰ、Ⅱ;第三个成熟阶段,将发酵液Ⅰ、Ⅱ混合同时进行成熟发酵,发酵温度为20-25 ℃,反应3-12个月,该阶段会产生醇厚的香味,丰富成品酵素的营养成分。
(6)综合调配:将经过步骤(5)所得的混合发酵液混匀后过滤,巴氏灭菌,分装,即得混合酵素成品。
本发明的有益效果
本发明的一种混合酵素饮料,由于其制备过程中,操作简单,适合大规模生产,制备的混合酵素营养丰富、酸甜适口,有效降低了各种水果中所含营养成分的损失,最大限度保留了混合酵素的活性。
进一步,由于其制备过程中接入了植物乳杆菌,优势菌株抑制了其他杂菌滋生,保证产品的质量稳定。
进一步,本发明的混合酵素,能够丰富海棠果、毛樱桃、猕猴桃的深加工,提高其附加值,拓宽了这3种水果种植农户的收入渠道。
具体实施方式
下面将对本发明实施例中的技术方案进行完整清晰地描述。凡在本发明的思路和原则之内,所做的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
本发明所述混合酵素的制备方法,包括如下步骤:
(1)将新鲜成熟、无病虫害的海棠果、毛樱桃清洗干净、晾干、去皮、去核,按照3:2重量比粉碎;将新鲜成熟的猕猴桃清洗干净、晾干、去皮、粉碎匀浆;
(2)初发酵:将海棠果与毛樱桃的混合浆液转移至干净干燥的发酵罐中,加入0.5%-5%的蜂蜜,搅拌均匀后,并撒入葡萄酒高活性干酵母,将发酵罐密封,进行酒精发酵,发酵温度为15-25 ℃,发酵时间为1-2个月;
(3)将粉碎后的猕猴桃转移至干净干燥的发酵罐中,加入0.5%-5%的蜂蜜,搅拌均匀后,并撒入葡萄酒高活性干酵母,将发酵罐密封,进行酒精发酵,发酵温度为15-25 ℃,发酵时间为1-2个月;
(4)二次发酵:初发酵完成以后,将猕猴桃发酵罐、毛樱桃与海棠果发酵罐中分别接入植物乳酸菌、嗜酸乳杆菌,搅拌均匀,混合充分,静置进行乳酸发酵,发酵温度为20-30 ℃,发酵时间为1-2个月;
(5)成熟阶段:将猕猴桃的二次发酵液40-60份与毛樱桃、海棠果的二次发酵液20-40份混合,搅拌均匀,静置发酵,温度为25 ℃左右,发酵时间为3-12个月;
(6)成熟发酵结束,将发酵液过滤、巴氏灭菌、灌装,即为混合酵素成品。
Claims (5)
1.一种混合酵素的制备方法,其特征在于所述的制备方法即以毛樱桃、海棠果、猕猴桃为原料,以酿酒酵母为初发酵菌株、植物乳酸菌和嗜酸乳杆菌为第二次发酵菌株,再经过成熟阶段制备而成,该制备方法具体包括以下步骤:
步骤1,将新鲜、成熟度好、无病虫害的猕猴桃、海棠果和毛樱桃分别清洗干净后,经吹干、去皮、去核、粉碎;
步骤2,将毛樱桃与海棠果按重量比3:2混合转移至发酵罐中,加入0.5%-5%的蜂蜜,搅拌均匀,接入酿酒酵母,然后充分混合搅拌,进行厌氧环境初发酵;
步骤3,因猕猴桃的成熟期较毛樱桃与海棠果晚,所以将猕猴桃粉碎液转移至发酵罐中,加入0.5%-5%的蜂蜜,搅拌均匀,接入酿酒酵母,单独进行厌氧初发酵;
步骤4,初发酵:将接入酿酒酵母菌后的发酵罐加盖遮挡,15-25℃发酵,发酵时间为1-2个月;
步骤5,二次发酵:将经过初发酵的两个发酵罐中,均分别接入植物乳杆菌、嗜酸乳杆菌,发酵温度为20-30℃,发酵时间为1-2个月;
步骤6,成熟阶段:将猕猴桃的二次发酵液40-60份与毛樱桃、海棠果的二次发酵液20-40份混合,搅拌均匀,静置发酵,温度为25℃左右,发酵时间为3-12个月;
步骤7,成品:发酵液经过滤,巴氏灭菌、灌装后为成品混合酵素。
2.根据权利要求1所述的混合酵素的制备方法,其特征在于:所用的菌种共有酿酒酵母、植物乳酸菌、嗜酸乳杆菌3种。
3.根据权利要求1所述的混合酵素的制备方法,其特征在于:采用初发酵、二次发酵,之后进入成熟阶段,使醇类物质与有机酸发生更彻底的酯化反应,形成特殊浓郁的香气成分,成熟阶段是该制备过程中的关键。
4.采用本发明所生产的酵素为深红色液体,口感较好,有浓厚的酸甜味和果酒味。
5.一种混合酵素,其特征在于,采用如权利要求1至4任意一项所述方法制成。
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