CN109122995A - 果蔬酵素蜂蜜柚子百香果茶及其制备方法 - Google Patents
果蔬酵素蜂蜜柚子百香果茶及其制备方法 Download PDFInfo
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- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/165—Paracasei
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明提供了一种果蔬酵素蜂蜜柚子百香果茶及其制备方法,本发明果蔬酵素采用山楂、紫苏、薄荷、淡竹叶、枇杷、木瓜、胡萝卜、苋菜、苹果汁等多种水果蔬菜为原料,尤其是添加了药食两用的山楂、紫苏、薄荷、淡竹叶等中药,以此为底物进行发酵。并在常规发酵菌株的基础上,还采用了黄孢原毛平革菌、栗生灰黑孔菌、冠突散囊菌进行分批发酵,能够促进果蔬原料中碳水化合物、蛋白质、脂类等物质的代谢反应,大量产生和积累初级及次级代谢产物,生成有机酸、低聚糖、糖醇、酶类、低聚物、多酚等多种有益成分,尤其是果蔬酵素的酚类风味成分大幅提高。发酵后果蔬酵素中的抗氧化成分和活性酶也急剧增加,对亚硝酸盐的脱除率明显上升。
Description
技术领域
本发明涉及一种果茶及其制备方法,尤其涉及一种果蔬酵素蜂蜜柚子百香果茶及其制备方法。
背景技术
蜂蜜柚子百香果茶中,蜂蜜是一种营养丰富的天然滋养食品,含有与人体血清浓度相近的多种无机盐和维生素、铁、钙、铜、锰、钾、磷等多种有机酸和有益人体健康的微量元素,以及果糖、葡萄糖、淀粉酶、氧化酶、还原酶等,具有滋养、润燥、解毒、美白养颜、润肠通便之功效。柚子含有大量的营养元素,其中包括身体所需的蛋白质和有机酸,它里面还含有多种维生素和钙磷镁钠等身体所必需的微量元素。百香果含有非常丰富的天然维生素C,还富含维生素A、B1、B2等,另外还含有丰富的钙、磷、铁和多种氨基酸等物质及微量元素。随着人们生活水平的普遍提高,对保健饮品的需求也不断翻新,果蔬酵素与蜂蜜柚子百香果茶的结合满足了人们对保健饮料营养、保健的新需求。
果蔬酵素是以生鲜果蔬菌类等有机食品为原料,通过分选、去杂、漂洗、压汁、过滤、离心、萃取、纯化等食品加工工艺,获取果蔬酶液粗品。该制剂具有保护肝脏免受毒素以及酒精的伤害;帮助消化系统更好地吸收食品中营养的同时分解并排除身体积存的多余脂肪和胆固醇;对血管中的坏胆固醇可以溶解并清洁血管;清脂、清宿便、排毒、加速代谢、养颜美容、瘦身;抗氧化,提高人体免疫力等营养和保健作用。目前果蔬酵素多利用乳酸菌和酵母菌对新鲜果蔬混合鲜榨汁进行发酵,制备的果蔬酵素并营养成分和口感较为单一,有待进一步提高。
发明内容
本发明的目的在于针对现有技术的不足,通过添加采用特定配方和工艺制备的果蔬酵素,制备一种富含抗氧化成分和活性酶,口感良好的果蔬酵素蜂蜜柚子百香果茶。
本发明采用的技术方案如下:
一种果蔬酵素蜂蜜柚子百香果茶的制备方法,具体是将柚子、百香果腌制得到半成品,蜂蜜过滤、灭菌、浓缩后与半成品、辅料和果蔬酵素混合,再灭菌、灌装、包装,即得成品。
所述腌制、过滤、灭菌、浓缩均为本领域的常规操作。
所述果蔬酵素蜂蜜柚子百香果茶成品中柚子的质量分数为22%,百香果的质量分数为20%,蜂蜜的质量分数为7%,果蔬酵素的质量分数为5%。
所述辅料为果葡糖浆、白砂糖、黄原胶、瓜尔胶、维生素C、食品用香精,均为本领域公知的市售产品,用量根据本领域公知常识进行添加即可。
所述果蔬酵素的制备方法为:
(1)山楂20g、紫苏120g、薄荷10g、淡竹叶5g、枇杷50g、木瓜60g、胡萝卜30g、苋菜50g混合后粉碎、榨浆、过滤,得滤液a和滤渣a,滤液a与浓缩苹果清汁10g、浓缩菠萝汁10g、浓缩芒果清汁10g混合后灭菌,接种植物乳杆菌、嗜酸乳杆菌,使混合液中植物乳杆菌、嗜酸乳杆菌的活菌数分别为2.5×106个/g、8.5×106个/g,发酵温度35℃,发酵3d,得到发酵液a;
(2)向滤渣a中加入其总重量2.5倍的水,灭菌后接种副干酪乳杆菌和黄孢原毛平革菌,使其活菌含量均为5×106个/g,发酵温度35℃,发酵5d,过滤,得到发酵液b;
(3)发酵液a和发酵液b混合,接种栗生灰黑孔菌使其在混合发酵液中的活菌数为3×105个/g,发酵温度28℃,发酵7d后,再接种冠突散囊菌使其活菌含量为8.5×105个/g,继续28℃发酵7d,得到果蔬酵素。
本发明果蔬酵素采用山楂、紫苏、薄荷、淡竹叶、枇杷、木瓜、胡萝卜、苋菜、苹果汁等多种水果蔬菜为原料,尤其是添加了药食两用的山楂、紫苏、薄荷、淡竹叶等中药,以此为底物进行发酵。并在常规发酵菌株的基础上,还采用了黄孢原毛平革菌、栗生灰黑孔菌、冠突散囊菌进行分批发酵,能够促进果蔬原料中碳水化合物、蛋白质、脂类等物质的代谢反应,大量产生和积累初级及次级代谢产物,生成有机酸、低聚糖、糖醇、酶类、低聚物、多酚等多种有益成分,尤其是果蔬酵素的酚类风味成分大幅提高。发酵后果蔬酵素中的抗氧化成分和活性酶也急剧增加,对亚硝酸盐的脱除率明显上升。
本发明的有益效果在于:模拟胃液环境下水果酵素对亚硝酸盐消除消除率较高,达到99%以上,完善了蜂蜜柚子百香果茶在保健功能。酚类风味成分可进一步丰富蜂蜜柚子百香果茶的香味层次和口感。
具体实施方式
实施例1:一种果蔬酵素蜂蜜柚子百香果茶的制备方法,具体是将柚子、百香果腌制得到半成品,蜂蜜过滤、灭菌、浓缩后与半成品、辅料和果蔬酵素混合,再灭菌、灌装、包装,即得成品。
所述腌制、过滤、灭菌、浓缩均为本领域的常规操作。
所述果蔬酵素蜂蜜柚子百香果茶成品中柚子的质量分数为22%,百香果的质量分数为20%,蜂蜜的质量分数为7%,果蔬酵素的质量分数为5%。
所述辅料为果葡糖浆、白砂糖、黄原胶、瓜尔胶、维生素C、食品用香精,均为本领域公知的市售产品,用量根据本领域公知常识进行添加即可。
所述果蔬酵素的制备方法为:
(1)山楂20g、紫苏120g、薄荷10g、淡竹叶5g、枇杷50g、木瓜60g、胡萝卜30g、苋菜50g混合后粉碎、榨浆、过滤,得滤液a和滤渣a,滤液a与浓缩苹果清汁10g、浓缩菠萝汁10g、浓缩芒果清汁10g混合后灭菌,接种植物乳杆菌、嗜酸乳杆菌,使混合液中植物乳杆菌、嗜酸乳杆菌的活菌数分别为2.5×106个/g、8.5×106个/g,发酵温度35℃,发酵3d,得到发酵液a;
(2)向滤渣a中加入其总重量2.5倍的水,灭菌后接种副干酪乳杆菌和黄孢原毛平革菌,使其活菌含量均为5×106个/g,发酵温度35℃,发酵5d,过滤,得到发酵液b;
(3)发酵液a和发酵液b混合,接种栗生灰黑孔菌使其在混合发酵液中的活菌数为3×105个/g,发酵温度28℃,发酵7d后,再接种冠突散囊菌使其活菌含量为8.5×105个/g,继续28℃发酵7d,得到果蔬酵素。
实施例2:与实施例1的不同之处在于:
所述果蔬酵素的制备方法为:
(1)山楂20g、紫苏120g、薄荷10g、枇杷50g、木瓜60g、胡萝卜30g、苋菜50g混合后粉碎、榨浆、过滤,得滤液a和滤渣a,滤液a与浓缩苹果清汁10g、浓缩菠萝汁10g、浓缩芒果清汁10g混合后灭菌,接种植物乳杆菌、嗜酸乳杆菌,使混合液中植物乳杆菌、嗜酸乳杆菌的活菌数分别为2.5×106个/g、8.5×106个/g,发酵温度35℃,发酵3d,得到发酵液a;
(2)向滤渣a中加入其总重量2.5倍的水,灭菌后接种副干酪乳杆菌和黄孢原毛平革菌,使其活菌含量均为5×106个/g,发酵温度35℃,发酵5d,过滤,得到发酵液b;
(3)发酵液a和发酵液b混合,接种栗生灰黑孔菌使其在混合发酵液中的活菌数为3×105个/g,发酵温度28℃,发酵7d后,再接种冠突散囊菌使其活菌含量为8.5×105个/g,继续28℃发酵7d,得到果蔬酵素。
其余同实施例1。
实施例3:与实施例1的不同之处在于:
所述果蔬酵素的制备方法为:
(1)山楂20g、紫苏100g、薄荷10g、淡竹叶5g、枇杷50g、木瓜60g、胡萝卜30g、苋菜50g混合后粉碎、榨浆、过滤,得滤液a和滤渣a,滤液a与浓缩苹果清汁10g、浓缩菠萝汁10g、浓缩芒果清汁10g混合后灭菌,接种植物乳杆菌、嗜酸乳杆菌,使混合液中植物乳杆菌、嗜酸乳杆菌的活菌数分别为2.5×106个/g、8.5×106个/g,发酵温度35℃,发酵3d,得到发酵液a;
(2)向滤渣a中加入其总重量2.5倍的水,灭菌后接种副干酪乳杆菌和黄孢原毛平革菌,使其活菌含量均为5×106个/g,发酵温度35℃,发酵5d,过滤,得到发酵液b;
(3)发酵液a和发酵液b混合,接种栗生灰黑孔菌使其在混合发酵液中的活菌数为3×105个/g,发酵温度28℃,发酵7d后,再接种冠突散囊菌使其活菌含量为8.5×105个/g,继续28℃发酵7d,得到果蔬酵素。
其余同实施例1。
实施例4:与实施例1的不同之处在于:
所述果蔬酵素的制备方法为:
(1)山楂20g、紫苏120g、薄荷10g、淡竹叶5g、枇杷50g、木瓜60g、胡萝卜30g、苋菜50g混合后粉碎、榨浆、过滤,得滤液a和滤渣a,滤液a与浓缩苹果清汁10g、浓缩菠萝汁10g、浓缩芒果清汁10g混合后灭菌,接种副干酪乳杆菌和黄孢原毛平革菌,使其活菌含量均为5×106个/g,发酵温度35℃,发酵5d,过滤,得到发酵液a;
(2)向滤渣a中加入其总重量2.5倍的水,灭菌后接种植物乳杆菌、嗜酸乳杆菌,使混合液中植物乳杆菌、嗜酸乳杆菌的活菌数分别为2.5×106个/g、8.5×106个/g,发酵温度35℃,发酵3d,得到发酵液b;
(3)发酵液a和发酵液b混合,接种栗生灰黑孔菌使其在混合发酵液中的活菌数为3×105个/g,发酵温度28℃,发酵7d后,再接种冠突散囊菌使其活菌含量为8.5×105个/g,继续28℃发酵7d,得到果蔬酵素。
其余同实施例1。
实施例5:与实施例1的不同之处在于:
所述果蔬酵素的制备方法为:山楂20g、紫苏120g、薄荷10g、淡竹叶5g、枇杷50g、木瓜60g、胡萝卜30g、苋菜50g混合后粉碎、榨浆、过滤,滤液与浓缩苹果清汁10g、浓缩菠萝汁10g、浓缩芒果清汁10g混合后灭菌,接种植物乳杆菌、嗜酸乳杆菌、副干酪乳杆菌,使混合液中植物乳杆菌、嗜酸乳杆菌、副干酪乳杆菌的活菌数分别为2.5×106个/g、8.5×106个/g、5×106个/g,发酵温度35℃,发酵3d,得到得到果蔬酵素。
其余同实施例1。
试验例1:将5份5.0mL 0.5mol/L的柠檬酸钠-盐酸缓冲溶液(pH 3.0)置于5个50mL容量瓶中,分别加人2,4,6,8,10mL浓度为1%水果酵素,再分别加人5mL 10μg/mL的亚硝酸钠溶液,在37℃恒温水浴锅中反应10min后,参照GB/T 5009.33-2010《食品中亚硝酸盐和亚硝酸盐测定中的盐酸萘乙二胺法》,应用紫外可见分光光度计在538nm处测定亚硝酸盐含量。亚硝酸盐消除率计算如下:
式中:Ast为标准管吸光度,As为与不同质量分数消除剂反应后的溶液吸光度,An为加入对应消除剂的本底管吸光度。
表1果蔬酵素对亚硝酸盐消除率的影响
本实验模拟胃液环境下水果酵素对亚硝酸盐消除作用,结果显示本发明水果酵素对亚硝酸盐的消除率最高,达到99%以上。本发明水果酵素富含活性酶和抗氧化物质,对人体健康有潜在保健功能,能够在模拟胃酸条件下对亚硝酸盐具有良好的消除作用,可降低亚硝酸盐的潜在危害。
试验例2:挥发性成分的检测:取5mL样液置于15mL顶空瓶中,加入2gNaCl,于45℃水浴条件下平衡10min,插入老化后的纤维头,在45℃下顶空萃取40min,迅速拔出萃取头并立即插入气相色谱仪进样口中,热解析5min。
色谱条件:色谱柱:HP-5;升温程序:40℃保持5min,以4℃/min升至100℃,再以10℃/min升至210℃,保持1min;载气(He)流速0.8mL/min,进样口温度:250℃,分流比:5:1。
质谱条件:电子轰击离子源,电子能量70eV;离子源温度200℃;检测电压350V;质量范围m/z 33~450amu。
表2发酵前后果蔬酵素中酚类芳香物质的比较
注:发酵前数据是用配方所有原料打浆后,过滤得到的滤液进行测定的。
本发明果蔬酵素中含有2-甲氧基-4-甲基苯酚、丁香酚、4-甲基苯酚等十余种酯类芳香物质,其总相对含量达到18%以上。丁香酚有强烈的丁香香气,能抗菌,4-甲基苯酚呈烟熏、草药气味,能防霉。发酵后丁香酚的增加和4-甲基苯酚的减少都有助于改善蜂蜜柚子百香果茶的香味结构。
Claims (2)
1.一种果蔬酵素蜂蜜柚子百香果茶的制备方法,其特征在于:具体是将柚子、百香果腌制得到半成品,蜂蜜过滤、灭菌、浓缩后与半成品、辅料和果蔬酵素混合,再灭菌、灌装、包装,即得成品;
所述腌制、过滤、灭菌、浓缩均为本领域的常规操作;
所述果蔬酵素蜂蜜柚子百香果茶成品中柚子的质量分数为22%,百香果的质量分数为20%,蜂蜜的质量分数为7%,果蔬酵素的质量分数为5%;
所述辅料为果葡糖浆、白砂糖、黄原胶、瓜尔胶、维生素C、食品用香精,均为本领域公知的市售产品,用量根据本领域公知常识进行添加即可。
2.如权利要求1所述的一种果蔬酵素蜂蜜柚子百香果茶的制备方法,其特征在于:所述果蔬酵素的制备方法为:
(1)山楂20g、紫苏120g、薄荷10g、淡竹叶5g、枇杷50g、木瓜60g、胡萝卜30g、苋菜50g混合后粉碎、榨浆、过滤,得滤液a和滤渣a,滤液a与浓缩苹果清汁10g、浓缩菠萝汁10g、浓缩芒果清汁10g混合后灭菌,接种植物乳杆菌、嗜酸乳杆菌,使混合液中植物乳杆菌、嗜酸乳杆菌的活菌数分别为2.5×106个/g、8.5×106个/g,发酵温度35℃,发酵3d,得到发酵液a;
(2)向滤渣a中加入其总重量2.5倍的水,灭菌后接种副干酪乳杆菌和黄孢原毛平革菌,使其活菌含量均为5×106个/g,发酵温度35℃,发酵5d,过滤,得到发酵液b;
(3)发酵液a和发酵液b混合,接种栗生灰黑孔菌使其在混合发酵液中的活菌数为3×105个/g,发酵温度28℃,发酵7d后,再接种冠突散囊菌使其活菌含量为8.5×105个/g,继续28℃发酵7d,得到果蔬酵素。
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CN111732175A (zh) * | 2020-07-28 | 2020-10-02 | 广东新宝堂生物科技有限公司 | 一种利用酵素渣消除饮用水亚硝酸盐的方法 |
CN112674248A (zh) * | 2020-12-15 | 2021-04-20 | 广西五福生食品有限公司 | 一种活菌型百香果酵素的制作方法 |
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