CN108967775A - 一种野樱莓活性植物乳酸菌发酵饮料及其制备方法 - Google Patents
一种野樱莓活性植物乳酸菌发酵饮料及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种野樱莓活性植物乳酸菌发酵饮料,其组成成分及重量份数如下:野樱莓15~35份;糖料2~10份;植物乳杆菌1~3份;护色剂0.2~0.6份;稳定剂0.03‑0.07份;水50~85份。本饮料为满足现代消费人群的多重需求的野樱莓活性植物乳酸菌发酵饮料,该饮料富含活性益生菌,风味浓郁,酸甜适宜,营养价值高,能有效促进人体肠道的蠕动,适合各个年龄段的人群饮用,且工艺简单可控。
Description
技术领域
本发明属于食品加工制造技术领域,尤其是一种野樱莓活性植物乳酸菌发酵饮料及其制备方法。
背景技术
野樱莓(Aronia melanocarpa),又名不老莓、黑果腺肋花楸,属蔷薇科(Rosaceae),是一种新兴小浆果果树。
野樱莓耐干旱,虫害,污染和疾病。原产于北美东北部,加拿大、俄罗斯、保加利亚、波兰等国家都有相当规模的栽培和相关的加工产业。我国于20世纪90年代开始引种,现主要种植基地在吉林、沈阳等省份。
野樱莓其高含量的营养素特别有益于身体健康,被欧洲许多地方广泛用作“超级莓果”。野樱莓营养特征丰富,其特征成分如下:花青素含量1.48%-3.59%,膳食纤维含量5.62%左右,果胶0.3%-0.6%,有机酸1-1.5%(主要的酸为柠檬酸和L-苹果酸),还原糖含量16%-18%,矿物质含量0.44%-0.58%,锌、钾含量高,也含维生素B1、B2、B6、泛酸、烟酸。
野樱莓除了花青素之外,还含有异槲皮素,山奈酚,阿魏酸,咖啡酸,鞣花酸,杨梅黄酮和羟基苯甲酸等成分,均具有抗流感病毒活性。而从野樱莓汁中提取的花色苷对结肠癌有积极作用。由于这些生物活动,野樱莓被认为是功能性食物。
活性乳酸菌饮料,就是在乳酸菌饮料中含有活的乳酸菌。活性乳酸菌饮品受到各年龄层次越来越多消费者的喜爱,不仅由于它酸甜的口感,更因为它含有大量活性乳酸菌的食品。活性乳酸菌饮料对维持肠道内菌群平衡,刺激肠道运动,改善排便,抑制有害菌增殖,减少有害物质生成,治疗肠道功能紊乱有较好效果。近年来随着人们对肠道健康的关注度不断升高,活性乳酸菌饮料也越来越受到消费者的青睐。
随着人们生活品质的提高,天然、营养、安全、健康的果蔬汁饮料正逐渐成为人们的新宠。野樱莓是近些年新兴发展起来的具有较高的营养价值和药用价值的水果,现如今,其功能成分逐渐被发现。野樱莓果实在夏天成熟,容易腐烂,鲜食货架期较短,多为速冻保存。在国内,由于对野樱莓的加工利用起步较晚,加工工艺单一,野樱莓深加工关键技术的滞后己经成为野樱莓产业可持续发展的瓶颈问题。
乳酸菌发酵型野樱莓果汁作为新兴饮料,应用现代科学技术和优良的工艺,不仅可以改善野樱莓的风味,增加野樱莓的医疗保健作用,提高了原料的利用率,也大大丰富了野樱莓制品的品种。因此,采用益生菌发酵技术进行野樱莓深加工是中国果蔬产业发展的一条重要途径,具有十分广阔的发展前景。
通过检索,发现如下几篇与本发明申请相关的专利公开文献:
1、CN106983058A公开了一种野樱莓食疗饮品及其制备方法。该方法制备工艺简单,能够有效降低野樱莓酸涩味道,丰富口感,降低其褐变、絮凝现象,同时提高野樱莓的抗氧化力和出汁率,延长野樱莓饮料的产品货架期,提高经济效益。具体的制备方法包括如下步骤: (1)取新鲜成熟的野樱莓,粉粹得原液和果渣;(2)向步骤(1)获得的原液和果渣中加水混匀后用果胶酶进行酶解,获得原料液Ⅰ;(3)向原料液Ⅰ中加入单宁酸酶和草莓汁、白葡萄汁进行酶解处理,获得原料液Ⅱ;(4)对原料液Ⅱ进行灭菌处理并过滤残渣得野樱莓食疗饮品。
2、CN107541413A属于生物发酵技术领域,具体涉及一种黑果腺肋花楸干型酒的生产方法。本发明方法制成的黑果腺肋花楸干型酒,色泽鲜亮,口感醇厚和谐,余味悠长,富含花青素、类黄酮等多种抗氧化性成分。本发明黑果腺肋花楸干型酒的生产方法,包括以下步骤: 1)打浆;2)酶解;3)分离浆液;4)浓缩;5)调整浓缩后果汁糖度至20-22°BX;6)将调糖后果汁输送至在巴氏杀菌机杀菌;7)将杀菌后的果汁送入发酵罐中,往发酵罐中加入干酵母制成酒醪;8)将酒醪送至储酒罐中,继续后发酵1-3个月;9)在发酵过的酒醪中先加入明胶搅拌均匀,再加入的皂土搅拌均匀用硅藻土过滤机进行过滤,制成黑果腺肋花楸原酒;10)陈酿;11)除菌过滤制成黑果腺肋花楸干型酒。
3、CN104351869A公开了一种黑果腺肋花楸复合果汁饮料及其制备方法,是将制作的黑果腺肋花楸果汁与其它果汁混合配制成复合型果汁饮料,混合的重量比为:黑果腺肋花楸果汁为50-100%,其它果汁为0-50%,取汁后的果渣可进行热浸提,浸提后的滤液再添加到黑果腺肋花楸果汁中:采用本发明制造方法可以很好地防止产品中花青素的氧化,与常规饮料工艺相比,产品色泽及稳定时间可延长4倍以上,花青素的损失率下降40%以上。采用本方法所生产的黑果腺肋花楸复合果汁饮料,色泽红润,略带涩味,富含花青素、黄酮等多酚类化合物及维生素类物质,具有抗衰老,防治动脉粥样硬化、高血压、高血脂、心脏病等心脑血管疾病的功能。
通过对比,第一篇专利公开文献主成分为,野樱莓汁,只是运用了简单的酶解工艺,调配后饮料的营养成分有很大程度的损失,本专利申请为野樱莓汁的发酵工艺,抗氧化能力提高,营养成分更加稳定。第二篇专利公开文献为水野樱莓干性酒,发酵周期长,需要1-3个月,工艺复杂,本专利申请的野樱莓发酵饮料,发酵周期短,仅为1-5天,且工艺简单可控。第三篇专利公开文献所用野樱莓复配工艺,是将制作的野樱莓果汁与其它果汁混合配制成复合型果汁饮料,提高了饮料的生产成本,本专利申请的野樱莓发酵饮料,利用发酵工艺提取提高了花青素的利用率,成本较低,且目前还比较少见以野樱莓为原料制成的活性乳酸菌饮料。
通过对比,本发明专利申请与上述专利公开文献存在本质不同。
发明内容
本发明目的在于克服现有技术的不足之处,提供一种野樱莓活性植物乳酸菌发酵饮料及其制备方法,该饮料为满足现代消费人群的多重需求的野樱莓活性植物乳酸菌发酵饮料,该饮料富含活性益生菌,风味浓郁,酸甜适宜,营养价值高,能有效促进人体肠道的蠕动,适合各个年龄段的人群饮用,且工艺简单可控。
本发明解决其技术问题所采用的技术方案是:
一种野樱莓活性植物乳酸菌发酵饮料,其组成成分及重量份数如下:
野樱莓15~35份;糖料2~10份;植物乳杆菌1~3份;护色剂0.2~0.6份;稳定剂0.03-0.07 份;水50~85份。
而且,所述糖料为蔗糖、果糖、乳糖、葡萄糖中的一种或几种的混合物。
而且,所述护色剂为柠檬酸、L-苹果酸、抗坏血酸、茶多酚中的一种或几种的混合物。
而且,所述稳定剂为黄原胶、果胶、羧甲基纤维素钠中的一种或几种的混合物。
而且,所用处理水符合饮料用水要求。
一种如上所述的野樱莓活性植物乳酸菌发酵饮料的制备方法,步骤如下:
⑴解冻:将野樱莓冻果在20℃-40℃下解冻2h-8h;若是鲜果,则无此步骤;
⑵打浆:将解冻的野樱莓置于打浆机中,打浆2-5min,得到打浆液,备用;
⑶杀菌:将野樱莓打浆液于85~100℃中加热处理5~3min,得杀菌后物料;
⑷接种发酵:称取杀菌后物料,置于灭菌的三角瓶中,接种植物乳杆菌,其终浓度为 107CFU/mL,混匀,封口,放置在培养箱,温度为20℃-40℃,发酵1-5天;
⑸过滤:将发酵液经400~1000目滤布过滤得滤液,即得野樱莓发酵液,备用;
⑹溶胶:将稳定剂加入部分处理水,于60℃~80℃下不停搅拌使其充分溶解,得胶液,备用;
⑺溶糖:将糖料加入部分处理水,在室温下搅拌使其充分溶解,得糖液,备用;
⑻调配:将野樱莓发酵液、胶液、糖液和护色剂混合搅拌均匀,用余下的处理水定容至饮料总体积,得混合液;
⑼灌装:将混合液灌装密封,然后冷却检验,饮料颜色透亮、均匀无沉淀,视为合格,即得野樱莓活性植物乳酸菌发酵饮料。
本发明取得的优点和积极效果为:
1、本发明饮料将植物乳杆菌发酵的野樱莓汁作为主要特色成分,完整保留了野樱莓的风味;同时经过植物乳杆菌的发酵,野樱莓风味浓郁,其酸涩的口感有所改善;野樱莓富含花青素(花青素含量为1480mg/100g),可以通过血脑屏障清除自由基,保护神经不被氧化,延缓细胞衰老,预防老年痴呆;发酵后的饮料富含益生菌,具有改善肠道健康等功效;本发明饮料能够满足现代消费人群的多重需求,该饮料富含活性益生菌,风味浓郁,酸甜适宜,营养价值高,能有效促进人体肠道的蠕动,适合各个年龄段的人群饮用,且工艺简单可控。
2、本发明饮料红色透亮,色泽鲜明,口感酸甜解渴,具有野樱莓特有的香气成分,饮料均匀稳定无沉淀。在4℃条件下贮藏12天无明显的色泽变化及沉淀产生。
具体实施方式
下面详细叙述本发明的实施例,需要说明的是,本实施例是叙述性的,不是限定性的,不能以此限定本发明的保护范围。
本发明中所使用的原料,如无特殊说明,均为常规的市售产品;本发明中所使用的方法,如无特殊说明,均为本领域的常规方法。
实施例1:
一种野樱莓活性植物乳酸菌发酵饮料,其组成成分及重量份数如下:
野樱莓25份;糖料5份;植物乳杆菌2份;护色剂0.3份;稳定剂0.04份;水60份。
上述野樱莓活性植物乳酸菌发酵饮料的制备方法,步骤如下:
(1)解冻:将野樱莓冻果在20℃下解冻3h;
(2)打浆:将解冻的野樱莓置于打浆机中,打浆3min,得到打浆液,备用;
(3)杀菌:将野樱莓打浆液于85℃中加热处理5min,得杀菌后物料;
(4)接种发酵:称取杀菌后物料,置于灭菌的三角瓶中,接种植物乳杆菌,混匀,其终浓度为107CFU/mL,封口,放置在培养箱,温度为20℃,发酵2天;
(5)过滤:将发酵液经500目滤布过滤得滤液,即得野樱莓发酵液,备用;
其中,所用的糖料为蔗糖;护色剂为柠檬酸;稳定剂为黄原胶;
(6)溶胶:将稳定剂加入部分处理水,于60℃下不停搅拌使其充分溶解,备用;
(7)溶糖:将糖料加入部分处理水,在室温下搅拌使其充分溶解,备用;
(8)调配:将野樱莓发酵液、胶液、糖液和护色剂混合搅拌均匀,用余下的处理水定容至饮料总体积,得混合液;
(9)灌装:将混合液灌装密封,然后冷却检验,饮料颜色透亮、均匀无沉淀,视为合格,即得野樱莓发酵饮料。
实施例2:
一种野樱莓活性植物乳酸菌发酵饮料,其组成成分及重量份数如下:
野樱莓20份;糖料5份;植物乳杆菌2份;护色剂0.4份;稳定剂0.05份;水65份。
上述野樱莓活性植物乳酸菌发酵饮料的制备方法,步骤如下:
(1)解冻:将野樱莓冻果在25℃下解冻4h;
(2)打浆:将解冻的野樱莓置于打浆机中,打浆4min,得到打浆液,备用;
(3)杀菌:将野樱莓打浆液于90℃中加热处理4min,得杀菌后物料;
(4)接种发酵:称取杀菌后物料,置于灭菌的三角瓶中,接种植物乳杆菌,其终浓度为 107CFU/mL,混匀,封口,放置在培养箱,温度为25℃,发酵3天;
(5)过滤:将发酵液经600目滤布过滤得滤液,即得野樱莓发酵液,备用;
其中,所用糖料为乳糖:葡萄糖=2:1的混合物;护色剂为抗坏血酸;稳定剂为黄原胶;
(6)溶胶:将稳定剂加入部分处理水,于70℃下不停搅拌使其充分溶解,备用
(7)溶糖:将糖料加入部分处理水,在室温下搅拌使其充分溶解,备用;
(8)调配:将野樱莓发酵液、胶液、糖液和护色剂混合搅拌均匀,用余下的处理水定容至饮料总体积,得混合液;
(9)灌装:将混合液灌装密封,然后冷却检验,饮料颜色透亮、均匀无沉淀,视为合格,即得野樱莓发酵饮料。
实施例3:
一种野樱莓活性植物乳酸菌发酵饮料,其组成成分及重量份数如下:
野樱莓30份;糖料7份;植物乳杆菌3份;护色剂0.4份;稳定剂0.06份;水55份。
上述野樱莓活性植物乳酸菌发酵饮料的制备方法,步骤如下:
(1)解冻:将野樱莓冻果在25℃下解冻3h;
(2)打浆:将解冻的野樱莓置于打浆机中,打浆5min,得到打浆液,备用;
(3)杀菌:将野樱莓打浆液于100℃中加热处理3min,得杀菌后物料;
(4)接种发酵:称取杀菌后物料,置于灭菌的三角瓶中,接种植物乳杆菌,其终浓度为 107CFU/mL,混匀,封口,放置在培养箱,温度为37℃,发酵4天;
(5)过滤:将发酵液经500目滤布过滤得滤液,即得野樱莓发酵液,备用;
其中,所用糖料为果糖;护色剂为茶多酚;稳定剂为果胶。
(6)溶胶:将稳定剂加入部分处理水,于75℃下不停搅拌使其充分溶解,备用
(7)溶糖:将糖料加入部分处理水,在室温下搅拌使其充分溶解,备用;
(8)调配:将野樱莓发酵液、胶液、糖液和护色剂混合搅拌均匀,用余下的处理水定容至饮料总体积,得混合液;
(9)灌装:将混合液灌装密封,然后冷却检验,饮料颜色透亮、均匀无沉淀,视为合格,即得野樱莓发酵饮料。
实施例4:
一种野樱莓活性植物乳酸菌发酵饮料,其组成成分及重量份数如下:
野樱莓15~35份;糖料2~10份;植物乳杆菌1~3份;护色剂0.2~0.6份;稳定剂0.03-0.07 份;水50~85份。
较优地,所述糖料为蔗糖、果糖、乳糖、葡萄糖中的一种或几种的混合物。
较优地,所述护色剂为柠檬酸、L-苹果酸、抗坏血酸、茶多酚中的一种或几种的混合物。
较优地,所述稳定剂为黄原胶、果胶、羧甲基纤维素钠中的一种或几种的混合物。
较优地,所用处理水符合饮料用水要求。
一种如上所述的野樱莓活性植物乳酸菌发酵饮料的制备方法,步骤如下:
⑴解冻:将野樱莓冻果在20℃-40℃下解冻2h-8h;若是鲜果,则无此步骤;
⑵打浆:将解冻的野樱莓置于打浆机中,打浆2-5min,得到打浆液,备用;
⑶杀菌:将野樱莓打浆液于85~100℃中加热处理5~3min,得杀菌后物料;
⑷接种发酵:称取杀菌后物料,置于灭菌的三角瓶中,接种植物乳杆菌,其终浓度为107CFU/mL,混匀,封口,放置在培养箱,温度为20℃-40℃,发酵1-5天;
⑸过滤:将发酵液经400~1000目滤布过滤得滤液,即得野樱莓发酵液,备用;
⑹溶胶:将稳定剂加入部分处理水,于60℃~80℃下不停搅拌使其充分溶解,得胶液,备用;
⑺溶糖:将糖料加入部分处理水,在室温下搅拌使其充分溶解,得糖液,备用;
⑻调配:将野樱莓发酵液、胶液、糖液和护色剂混合搅拌均匀,用余下的处理水定容至饮料总体积,得混合液;
⑼灌装:将混合液灌装密封,然后冷却检验,饮料颜色透亮、均匀无沉淀,视为合格,即得野樱莓活性植物乳酸菌发酵饮料。
本发明野樱莓发酵饮料的相关检测结果:
本发明饮料红色透亮,色泽鲜明,口感酸甜解渴,具有野樱莓特有的香气成分,饮料均匀稳定无沉淀。在4℃条件下贮藏12天无明显的色泽变化及沉淀产生。
尽管为说明目的公开了本发明的实施例,但是本领域的技术人员可以理解:在不脱离本发明及所附权利要求的精神和范围内,各种替换、变化和修改都是可能的,因此,本发明的范围不局限于实施例所公开的内容。
Claims (6)
1.一种野樱莓活性植物乳酸菌发酵饮料,其特征在于:其组成成分及重量份数如下:
野樱莓15~35份;糖料2~10份;植物乳杆菌1~3份;护色剂0.2~0.6份;稳定剂0.03-0.07份;水50~85份。
2.根据权利要求1所述的野樱莓活性植物乳酸菌发酵饮料,其特征在于:所述糖料为蔗糖、果糖、乳糖、葡萄糖中的一种或几种的混合物。
3.根据权利要求1所述的野樱莓活性植物乳酸菌发酵饮料,其特征在于:所述护色剂为柠檬酸、L-苹果酸、抗坏血酸、茶多酚中的一种或几种的混合物。
4.根据权利要求1所述的野樱莓活性植物乳酸菌发酵饮料,其特征在于:所述稳定剂为黄原胶、果胶、羧甲基纤维素钠中的一种或几种的混合物。
5.根据权利要求1至4任一项所述的野樱莓活性植物乳酸菌发酵饮料,其特征在于:所用处理水符合饮料用水要求。
6.一种如权利要求1至5任一项所述的野樱莓活性植物乳酸菌发酵饮料的制备方法,其特征在于:步骤如下:
⑴解冻:将野樱莓冻果在20℃-40℃下解冻2h-8h;若是鲜果,则无此步骤;
⑵打浆:将解冻的野樱莓置于打浆机中,打浆2-5min,得到打浆液,备用;
⑶杀菌:将野樱莓打浆液于85~100℃中加热处理5~3min,得杀菌后物料;
⑷接种发酵:称取杀菌后物料,置于灭菌的三角瓶中,接种植物乳杆菌,其终浓度为107CFU/mL,混匀,封口,放置在培养箱,温度为20℃-40℃,发酵1-5天;
⑸过滤:将发酵液经400~1000目滤布过滤得滤液,即得野樱莓发酵液,备用;
⑹溶胶:将稳定剂加入部分处理水,于60℃~80℃下不停搅拌使其充分溶解,得胶液,备用;
⑺溶糖:将糖料加入部分处理水,在室温下搅拌使其充分溶解,得糖液,备用;
⑻调配:将野樱莓发酵液、胶液、糖液和护色剂混合搅拌均匀,用余下的处理水定容至饮料总体积,得混合液;
⑼灌装:将混合液灌装密封,然后冷却检验,饮料颜色透亮、均匀无沉淀,视为合格,即得野樱莓活性植物乳酸菌发酵饮料。
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