CN108967780A - 一种果蔬发酵饮料及其制备方法 - Google Patents
一种果蔬发酵饮料及其制备方法 Download PDFInfo
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- CN108967780A CN108967780A CN201810751602.9A CN201810751602A CN108967780A CN 108967780 A CN108967780 A CN 108967780A CN 201810751602 A CN201810751602 A CN 201810751602A CN 108967780 A CN108967780 A CN 108967780A
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Classifications
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- A—HUMAN NECESSITIES
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Abstract
本发明提供一种果蔬发酵饮料及其制备方法，涉及发酵饮料加工技术领域。所述发酵饮料由以下重量份的原料制成：苹果14‑16份、甘蔗8‑10份、树莓4‑6份、西红柿8‑10份、菠菜6‑8份、芹菜2‑3份、低聚乳糖10‑14份、大豆蛋白7‑10份、增稠剂1‑3份、黑曲霉0.4‑1份、米曲霉0.8‑1.2份、嗜热链球菌1‑1.8份、副干酪乳杆菌0.2‑0.8份、葡萄糖2‑3份。本发明利用多种有益菌进行分批发酵，有效提高了果蔬汁中多种营养成份的含量，提升饮料的稳定性，使所得饮料具有口感好、风味佳、易吸收、助消化等优点。
Description
技术领域
本发明涉及发酵饮料加工技术领域，具体涉及一种果蔬发酵饮料及其制备方法。
背景技术
乳酸发酵型果蔬饮料为一种新兴饮料，由于其综合了果蔬汁和乳酸发酵的优点，使天然果蔬风味与发酵风味浑然一体，同时使营养成分更佳丰富，其中乳酸菌利用果蔬中的养分进行发酵，并且不分解果蔬中的纤维素，在发酵过程中不降低果蔬的营养价值，且产生多种维生素，发酵后果蔬中核黄素、硫胺素、吡哆醇、谷氨酸含量均有增加，有效提升果蔬汁的营养价值。
有益菌不仅能有效提升一些食品中的有益成分，同时还能直接对人体的健康起促进作用，其中乳酸菌为人体共生菌，具有多种生理功能，有利于人体钙和铁的吸收；双歧杆菌在人体肠内发酵后可产生乳酸和醋酸，能提高钙、磷、铁的利用率，具有治疗慢性腹泻、治疗便秘、保护肝脏、防治心血管疾病、改善乳糖消化等的作用。不同的有益菌对人体的有益效果不同，其发酵的产物的营养成份也不完全相同，所以不同菌种发酵的果蔬汁其保健效果和风味也有所差异。
发明内容
针对现有技术不足，本发明提供一种果蔬发酵饮料及其制备方法，利用多种有益菌进行分批发酵，有效提高了果蔬汁中多种营养成份的含量，提升饮料的稳定性，使所得饮料具有口感好、风味佳、易吸收、助消化等优点。
为实现以上目的，本发明的技术方案通过以下技术方案予以实现：
一种果蔬发酵饮料，所述发酵饮料由以下重量份的原料制成：苹果14-16份、甘蔗8-10份、树莓4-6份、西红柿8-10份、菠菜6-8份、芹菜2-3份、低聚乳糖10-14份、大豆蛋白7-10份、增稠剂1-3份、黑曲霉0.4-1份、米曲霉0.8-1.2份、嗜热链球菌1-1.8份、副干酪乳杆菌0.2-0.8份、葡萄糖2-3份。
优选的，一种果蔬发酵饮料，所述发酵饮料由以下重量份的原料制成：苹果15份、甘蔗9份、树莓5份、西红柿9份、菠菜7份、芹菜2.5份、低聚乳糖12份、大豆蛋白8.5份、增稠剂2份、黑曲霉0.8份、米曲霉1份、嗜热链球菌1.4份、副干酪乳杆菌0.6份、葡萄糖2.5份。
优选的，所述增稠剂为罗望子多糖胶、结冷胶、瓜尔豆胶、黄原胶、卡拉胶中的至少一种。
优选的，所述果蔬发酵饮料的制备方法包括以下步骤：
(1)将苹果、甘蔗和树莓洗净后混合于研磨机中进行研磨处理，将所得浆料加入米曲霉，保温静置一段时间得混合浆料A备用；
(2)将西红柿、菠菜和芹菜混合洗净后，加入一倍体积蒸馏水后置于研磨机中进行研磨，所得浆料加入黑曲霉和副干酪乳杆菌保温静置一段时间，得混合浆料B备用；
(3)将混合浆料A加入2倍体积的蒸馏水，再加入嗜热链球菌和葡萄糖，搅拌均匀后保温发酵1-2h，得发酵浆料备用；
(4)将上述发酵浆料于离心机中高速离心收集，收集清液备用；
(5)将步骤(2)中混合浆料B进行压榨过滤，所得滤渣加入1倍体积份数去离子水混合后再次过滤，合并两次滤液与步骤(4)中清液混合后，继续加入低聚乳糖、大豆蛋白和增稠剂，搅拌均匀后，于超声灭菌机中进行灭菌处理，得到灭菌后的溶液进行包装冷藏，即得到本发明果蔬发酵饮料。
优选的，步骤(1)中加入米曲霉后保温静置的温度为35-40℃，静置的时间为4-6h。
优选的，步骤(2)中加入黑曲霉和副干酪乳杆菌保温静置的温度为45-50℃，时间为3-4h。
优选的，步骤(3)中加入嗜热链球菌和葡萄糖保温发酵的温度为50-55℃。
优选的，步骤(4)中高速离心的转速为400-600r/min，离心时间为15-20min。
优选的，步骤(4)中灭菌的超声频率为28kHz与40kHz混频，超声声强为0.3W·cm-2，超声时间为15-20min。
本发明提供一种果蔬发酵饮料及其制备方法，与现有技术相比优点在于：
(1)本发明选用苹果、甘蔗、树莓、西红柿、菠菜和芹菜为主要果蔬材料，其中苹果富含果糖、葡萄糖、蔗糖，还含有微量元素锌、钙、磷、铁、钾及维生素B1、维生素B2、维生素C和胡萝卜素等物质；甘蔗中含有丰富的糖分、水分，还含有对人体新陈代谢非常有益的各种维生素、脂肪、蛋白质、有机酸、钙、铁等物质；树莓具有益肾固精缩尿，养肝明目之功效；西红柿、菠菜和芹菜均含有大量的维生素和纤维素，并且能有效起到抗氧化的作用。以这些材料为果蔬汁底料，能有效丰富饮料的营养结构，达到口感丰富，营养价值高的优点。
(2)本发明使用米曲霉和嗜热链球菌对苹果、甘蔗和树莓进行发酵，其中米曲霉能将不易消化的大分子蛋白质降解为蛋白胨、多肽及各种氨基酸，而且可以使辅料中粗纤维、植酸等难吸收的物质降解，提高营养价值、保健功效和消化率；嗜热链球菌能有效帮助人体消化吸收乳糖，并且能对肠道致病菌起到抑制作用。
(3)本发明使用黑曲霉和副干酪乳杆菌对西红柿、菠菜和芹菜进行发酵，其中黑曲霉具有分泌产生淀粉酶、糖化酶、柠檬酸、葡萄糖酸、五倍子酸等的功能，在有效促进人体吸收的同时增加果蔬汁风味；副干酪乳杆菌能在有效促进发酵的同时起到助消化、护肠胃的作用。
(4)本发明采用水果和蔬菜分开发酵的方式，能有效提升饮料的口感，并且增强饮料的稳定性，平衡饮料中各营养成份的含量，满足人体的生长消耗。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚，下面结合本发明实施例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作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。
实施例1：
一种果蔬发酵饮料，所述发酵饮料由以下重量份的原料制成：苹果14份、甘蔗8份、树莓4份、西红柿8份、菠菜6份、芹菜2份、低聚乳糖10份、大豆蛋白7份、增稠剂1份、黑曲霉0.4份、米曲霉0.8份、嗜热链球菌1份、副干酪乳杆菌0.2份、葡萄糖2份。
所述增稠剂为罗望子多糖胶、结冷胶、瓜尔豆胶、黄原胶、卡拉胶中的至少一种。
所述果蔬发酵饮料的制备方法包括以下步骤：
(1)将苹果、甘蔗和树莓洗净后混合于研磨机中进行研磨处理，将所得浆料加入米曲霉，保温静置一段时间得混合浆料A备用；
(2)将西红柿、菠菜和芹菜混合洗净后，加入一倍体积蒸馏水后置于研磨机中进行研磨，所得浆料加入黑曲霉和副干酪乳杆菌保温静置一段时间，得混合浆料B备用；
(3)将混合浆料A加入2倍体积的蒸馏水，再加入嗜热链球菌和葡萄糖，搅拌均匀后保温发酵1-2h，得发酵浆料备用；
(4)将上述发酵浆料于离心机中高速离心收集，收集清液备用；
(5)将步骤(2)中混合浆料B进行压榨过滤，所得滤渣加入1倍体积份数去离子水混合后再次过滤，合并两次滤液与步骤(4)中清液混合后，继续加入低聚乳糖、大豆蛋白和增稠剂，搅拌均匀后，于超声灭菌机中进行灭菌处理，得到灭菌后的溶液进行包装冷藏，即得到本发明果蔬发酵饮料。
其中，步骤(1)中加入米曲霉后保温静置的温度为35-40℃，静置的时间为4-6h；步骤(2)中加入黑曲霉和副干酪乳杆菌保温静置的温度为45-50℃，时间为3-4h；步骤(3)中加入嗜热链球菌和葡萄糖保温发酵的温度为50-55℃；步骤(4)中高速离心的转速为400-600r/min，离心时间为15-20min；步骤(4)中灭菌的超声频率为28kHz与40kHz混频，超声声强为0.3W·cm-2，超声时间为15-20min。
实施例2：
一种果蔬发酵饮料，所述发酵饮料由以下重量份的原料制成：苹果16份、甘蔗10份、树莓6份、西红柿10份、菠菜8份、芹菜3份、低聚乳糖14份、大豆蛋白10份、增稠剂3份、黑曲霉1份、米曲霉1.2份、嗜热链球菌1.8份、副干酪乳杆菌0.8份、葡萄糖3份。
所述增稠剂为罗望子多糖胶、结冷胶、瓜尔豆胶、黄原胶、卡拉胶中的至少一种。
所述果蔬发酵饮料的制备方法包括以下步骤：
(1)将苹果、甘蔗和树莓洗净后混合于研磨机中进行研磨处理，将所得浆料加入米曲霉，保温静置一段时间得混合浆料A备用；
(2)将西红柿、菠菜和芹菜混合洗净后，加入一倍体积蒸馏水后置于研磨机中进行研磨，所得浆料加入黑曲霉和副干酪乳杆菌保温静置一段时间，得混合浆料B备用；
(3)将混合浆料A加入2倍体积的蒸馏水，再加入嗜热链球菌和葡萄糖，搅拌均匀后保温发酵1-2h，得发酵浆料备用；
(4)将上述发酵浆料于离心机中高速离心收集，收集清液备用；
(5)将步骤(2)中混合浆料B进行压榨过滤，所得滤渣加入1倍体积份数去离子水混合后再次过滤，合并两次滤液与步骤(4)中清液混合后，继续加入低聚乳糖、大豆蛋白和增稠剂，搅拌均匀后，于超声灭菌机中进行灭菌处理，得到灭菌后的溶液进行包装冷藏，即得到本发明果蔬发酵饮料。
其中，步骤(1)中加入米曲霉后保温静置的温度为35-40℃，静置的时间为4-6h；步骤(2)中加入黑曲霉和副干酪乳杆菌保温静置的温度为45-50℃，时间为3-4h；步骤(3)中加入嗜热链球菌和葡萄糖保温发酵的温度为50-55℃；步骤(4)中高速离心的转速为400-600r/min，离心时间为15-20min；步骤(4)中灭菌的超声频率为28kHz与40kHz混频，超声声强为0.3W·cm-2，超声时间为15-20min。
实施例3：
一种果蔬发酵饮料，所述发酵饮料由以下重量份的原料制成：苹果15份、甘蔗9份、树莓5份、西红柿9份、菠菜7份、芹菜2.5份、低聚乳糖12份、大豆蛋白8.5份、增稠剂2份、黑曲霉0.8份、米曲霉1份、嗜热链球菌1.4份、副干酪乳杆菌0.6份、葡萄糖2.5份。
所述增稠剂为罗望子多糖胶、结冷胶、瓜尔豆胶、黄原胶、卡拉胶中的至少一种。
所述果蔬发酵饮料的制备方法包括以下步骤：
(1)将苹果、甘蔗和树莓洗净后混合于研磨机中进行研磨处理，将所得浆料加入米曲霉，保温静置一段时间得混合浆料A备用；
(2)将西红柿、菠菜和芹菜混合洗净后，加入一倍体积蒸馏水后置于研磨机中进行研磨，所得浆料加入黑曲霉和副干酪乳杆菌保温静置一段时间，得混合浆料B备用；
(3)将混合浆料A加入2倍体积的蒸馏水，再加入嗜热链球菌和葡萄糖，搅拌均匀后保温发酵1-2h，得发酵浆料备用；
(4)将上述发酵浆料于离心机中高速离心收集，收集清液备用；
(5)将步骤(2)中混合浆料B进行压榨过滤，所得滤渣加入1倍体积份数去离子水混合后再次过滤，合并两次滤液与步骤(4)中清液混合后，继续加入低聚乳糖、大豆蛋白和增稠剂，搅拌均匀后，于超声灭菌机中进行灭菌处理，得到灭菌后的溶液进行包装冷藏，即得到本发明果蔬发酵饮料。
其中，步骤(1)中加入米曲霉后保温静置的温度为35-40℃，静置的时间为4-6h；步骤(2)中加入黑曲霉和副干酪乳杆菌保温静置的温度为45-50℃，时间为3-4h；步骤(3)中加入嗜热链球菌和葡萄糖保温发酵的温度为50-55℃；步骤(4)中高速离心的转速为400-600r/min，离心时间为15-20min；步骤(4)中灭菌的超声频率为28kHz与40kHz混频，超声声强为0.3W·cm-2，超声时间为15-20min。
需要说明的是，在本文中，诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来，而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且，术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含，从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素，而且还包括没有明确列出的其他要素，或者是还包括为这种过程、方法、物品或者设备所固有的要素。在没有更多限制的情况下，由语句“包括一个……”限定的要素，并不排除在包括所述要素的过程、方法、物品或者设备中还存在另外的相同要素。
以上实施例仅用以说明本发明的技术方案，而非对其限制；尽管参照前述实施例对本发明进行了详细的说明，本领域的普通技术人员应当理解：其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换；而这些修改或者替换，并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (9)
1.一种果蔬发酵饮料，其特征在于，所述发酵饮料由以下重量份的原料制成：苹果14-16份、甘蔗8-10份、树莓4-6份、西红柿8-10份、菠菜6-8份、芹菜2-3份、低聚乳糖10-14份、大豆蛋白7-10份、增稠剂1-3份、黑曲霉0.4-1份、米曲霉0.8-1.2份、嗜热链球菌1-1.8份、副干酪乳杆菌0.2-0.8份、葡萄糖2-3份。
2.根据权利要求1所述的一种果蔬发酵饮料，其特征在于，所述发酵饮料由以下重量份的原料制成：苹果15份、甘蔗9份、树莓5份、西红柿9份、菠菜7份、芹菜2.5份、低聚乳糖12份、大豆蛋白8.5份、增稠剂2份、黑曲霉0.8份、米曲霉1份、嗜热链球菌1.4份、副干酪乳杆菌0.6份、葡萄糖2.5份。
3.根据权利要求1所述的一种果蔬发酵饮料，其特征在于：所述增稠剂为罗望子多糖胶、结冷胶、瓜尔豆胶、黄原胶、卡拉胶中的至少一种。
4.根据权利要求1-2所述的一种果蔬发酵饮料，其特征在于，所述发酵饮料的制备方法包括以下步骤：
(1)将苹果、甘蔗和树莓洗净后混合于研磨机中进行研磨处理，将所得浆料加入米曲霉，保温静置一段时间得混合浆料A备用；
(2)将西红柿、菠菜和芹菜混合洗净后，加入一倍体积蒸馏水后置于研磨机中进行研磨，所得浆料加入黑曲霉和副干酪乳杆菌保温静置一段时间，得混合浆料B备用；
(3)将混合浆料A加入2倍体积的蒸馏水，再加入嗜热链球菌和葡萄糖，搅拌均匀后保温发酵1-2h，得发酵浆料备用；
(4)将上述发酵浆料于离心机中高速离心收集，收集清液备用；
(5)将步骤(2)中混合浆料B进行压榨过滤，所得滤渣加入1倍体积份数去离子水混合后再次过滤，合并两次滤液与步骤(4)中清液混合后，继续加入低聚乳糖、大豆蛋白和增稠剂，搅拌均匀后，于超声灭菌机中进行灭菌处理，得到灭菌后的溶液进行包装冷藏，即得到本发明果蔬发酵饮料。
5.根据权利要求4所述的所述的一种果蔬发酵饮料的制备方法，其特征在于：步骤(1)中加入米曲霉后保温静置的温度为35-40℃，静置的时间为4-6h。
6.根据权利要求4所述的所述的一种果蔬发酵饮料的制备方法，其特征在于：步骤(2)中加入黑曲霉和副干酪乳杆菌保温静置的温度为45-50℃，时间为3-4h。
7.根据权利要求4所述的所述的一种果蔬发酵饮料的制备方法，其特征在于：步骤(3)中加入嗜热链球菌和葡萄糖保温发酵的温度为50-55℃。
8.根据权利要求4所述的所述的一种果蔬发酵饮料的制备方法，其特征在于：步骤(4)中高速离心的转速为400-600r/min，离心时间为15-20min。
9.根据权利要求4所述的所述的一种果蔬发酵饮料的制备方法，其特征在于：步骤(4)中灭菌的超声频率为28kHz与40kHz混频，超声声强为0.3W·cm-2，超声时间为15-20min。
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