CN109198337A - 一种活性益生菌发酵谷物饮料及其制备方法 - Google Patents
一种活性益生菌发酵谷物饮料及其制备方法 Download PDFInfo
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- CN109198337A CN109198337A CN201811132422.9A CN201811132422A CN109198337A CN 109198337 A CN109198337 A CN 109198337A CN 201811132422 A CN201811132422 A CN 201811132422A CN 109198337 A CN109198337 A CN 109198337A
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- A—HUMAN NECESSITIES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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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
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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)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种活性益生菌发酵谷物饮料及其制备方法，每1000ml水中活性成分的原料组成为：谷物10‑30％，桑葚汁3‑5％，淀粉酶100‑200u/ml，蛋白酶100‑120u/ml，果胶酶添加量为70‑80u/ml，接种益生菌，且每种益生菌106‑108CFU/ml，本发明的营养丰富，富含蛋白质、多种维生素、微量元素、矿物质等，补充人体所需要的各种营养物质，增强抵抗力和免疫能力，预防和治疗某些肠道疾病。
Description
技术领域
本发明属于微生物应用技术领域，具体涉及一种活性益生菌发酵谷物饮料及其制备方法。
背景技术
随着人们生活水平的提高，经济条件的改善，人们饮食中摄入过多的肉类和蛋白质，但是五谷杂粮类因为口感问题摄入摄入过少，造成越来越多的人肥胖，脂肪堆积过厚，身体处于亚健康状态。谷物通过加工为主食，为人类提供了50％～80％的热能、40％～70％的蛋白质、60％以上的维生素B1。谷物含有丰富的膳食纤维、功能活性成分和矿物质，但口感较差，且有些蒸煮不易，因此，其相关食品的消费一直很难得到推广。
益生菌(Probiotics)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。能在人类及动物肠道内定殖，能够抑制致病菌生长，改善宿主微生态平衡的有益微生物，具有提高机体免疫力、改善乳糖不耐症、预防食物过敏、降低血脂和保护肝脏等保健功能。
益生菌发酵谷物饮料，顾名思义是以谷物为原料，采用酶处理和发酵工程两种技术相结合而制作成的一种发酵型营养饮料。近几年来，有关益生菌发酵谷物饮料的研究越来越多，其开发也越来越广，国内外都有一定的报道和介绍。益生菌发酵谷物饮料之所以如此受欢迎是由于其不但保留了谷物本身的营养价值，同时又兼具了发酵制品独特的发酵风味和益生作用，相比与其他添加剂含量较多的饮料，更符合人们对键康的要求，也就易于被消费者接受，所以有着非常大的市场发展潜力。
发明内容
根据以上现有技术的不足，本发明所要解决的技术问题是提出一种活性益生菌发酵谷物饮料及其制备方法，通过选择适宜的发酵菌种，优化发酵条件，改善谷类食品的口感和气味，在保留营养成分的同时，促进消化吸收，增强免疫力。解决了现有技术中益生菌发酵谷物饮料种类少，口感单一，粗糙的问题，直接食用不易消化的缺点。
为了解决上述技术问题，本发明采用的技术方案为：
一种活性益生菌发酵谷物饮料，包括下述重量百分比的原料：
每1000ml水中活性成分的原料组成为：谷物10-30％，桑葚汁3-5％，淀粉酶100-200u/ml，蛋白酶100-120u/ml，果胶酶添加量为70-80u/ml，接种益生菌，且每种益生菌106-108CFU/ml，所述谷物由燕麦、大豆、黑豆、糯米、糙米、玉米、红枣、核桃、黑芝麻、薏仁、绿豆、高粱、荞麦中的1种或任意组合，所述益生菌为乳酸菌、酪酸梭菌、双歧杆菌、链球菌、嗜酸乳杆菌、放线菌、酵母菌、副干酪乳杆菌、鼠李糖乳杆菌、青春双歧杆菌和罗伊氏乳杆菌中至少3种。
优选的，含水量为80-90％。
一种活性益生菌发酵谷物饮料的制备方法，包括以下步骤：
(1)桑葚汁的制备：取桑葚去杂清水洗涤沥干，放入榨汁机中加水榨汁后过滤得滤液即桑葚汁；
(2)清洗：将谷物去杂洗净后放入次氯酸钠溶液屮浸泡后用蒸循水冲洗干净，对谷物进行初步的清洗消毒；
(3)粉碎：将谷物粉碎至过30-60目筛；
(4)酶解：在粉碎的谷物中加入蒸馏水配制成料液，搅拌糊化20-30min，加入桑葚汁然后分别加入淀粉酶、蛋白酶和果胶酶进行酶解；
(5)灭菌灭酶：将料液灌装入瓶中，于85-105℃下灭菌灭酶10-30min；
(6)发酵：待料液冷却至室温后，在瓶中加入益生菌后用纱布封口，在恒温培养箱内进行发酵；
(7)调配检验：发酵完成后，将发酵产物进行离心，得上清液加入蜂蜜、稳定剂调节口感，最后经检验即得益生菌谷物饮料。
优选的，步骤(4)所述的蒸馏水和谷物按体积比1:8-12配制，糊化温度为95-110℃，淀粉酶添加量为100-200u/ml、酶解条件为60-65℃酶解60-120min，蛋白酶添加量100-120u/ml、酶解条件为50-60℃下酶解60-120min，果胶酶添加量为70-80u/ml、酶解条件为40-50℃条件下酶解60-120min。
优选的，步骤(6)所述的每种益生菌接菌量为2.5-6×106CFU/ml，发酵温度为37℃发酵时间为12-36h。
优选的，步骤(7)所述的离心转速为2000-4000r/min，离心时间为10-30min。
本发明有益效果是:
1.本发明的益生菌发酵谷物饮料帮助营养物质的消化吸收，许多益生菌株在胃肠道内可产生消化酶这些酶可帮助人体更好地消化所摄入的食品及吸收食品中的营养成分。益生菌还可竞争性抑制有害微生物吸收营养物质及进入血液循环系统。嗜酸乳杆菌是这方面的代表菌株可分泌消化乳糖的乳糖酶从而缓解乳糖不耐症，食用更方便，营养成分也更容易被胃肠吸收。
2.本发明添加的多种益生菌能产生维生素包括泛酸、尼克酸、B1、B2、B6及维生素K等同时能产生短链脂肪酸、抗氧化剂、氨基酸等等对骨骼成长和心脏健康有重要作用。同时抑制有害菌的生长。益生菌通过产生杀灭有害菌的化学物质及与有害菌竞争空间和资源而遏制它们的生长；抑制和清除有害菌产生毒素，预防和治疗某些疾病如肠道综合症、呼吸道感染、生殖系统感染、过敏、口臭、胃溃疡等。
3.本发明添加的桑葚的营养丰富，含有丰富的果糖、氨基酸、维生素、磷脂及矿物质，能补肝益肾、养血生津、安神养心、延缓衰老的作用，且色泽鲜红，味甜略酸，抵抗细菌病毒的感染提升免疫。
4.本发明的营养丰富，富含蛋白质、多种维生素、微量元素、矿物质等，补充人体所需要的各种营养物质；其中，玉米含叶黄素、维生素E、亚油酸、纤维素、抗癌因子谷胱甘肽等；红枣含胡萝卜素,多种维生素及钙、磷、铁、锌、锰等微量元素；莲仁含丰富的钙、磷、铁等矿物质和维生素；薏仁含蛋白质、维生素B1、多种氨基酸、碳水化合物等；绿豆富含蛋白质、钙、铁、磷；黑豆富含蛋白质、多种氨基酸、B族维生素、维生素E及粗纤维、钙、磷、铁等营养物质；黑米维生素(尤其是脂溶性维生素E)含量非常丰富，硒、锌、铁、铜等微量元素和氨基酸含量也高于普通大米；还含有花青素和黄酮类活性物质；黑芝麻富含维生素E、维生素B1、矿物质、不饱和脂肪酸等；黑木耳含糖类、蛋白质、氨基酸、维生素、矿物质及抗肿瘤活性物质等；核桃含有丰富的磷脂、不饱和脂肪酸及锌、锰、铬等人体不可缺少的微量元素；燕麦富含蛋白质、多种氨基酸、钙、铁、磷、水溶性膳食纤维、B族维生素、维生素E、尼克酸、叶酸、泛酸等营养元素。
5.本发明通过发酵可以使谷物的营养价值提高，风味变好，同时具有发酵带来的酸甜滋味和清淡香气，这是由于在发酵过程中，微生物代谢所生成的代谢产物和对营养物质的利用会产生多种挥发性成分，如乙酸、丁酸等物质。发酵所增加酸类、酸类挥发性物质会使产品具有丰富浓郁的风味。因此，饮用活性益生菌发酵谷物饮料相比于单一烹煮食用传统谷物，对于肠胃功能弱、不喜欢五谷杂粮味道但又追求营养健康的人群是一种新的饮食选择，且兼有提高人体免疫力，降低胆固醇等功效。
具体实施方式
下面通过对实施例的描述，作进一步详细的说明，以帮助本领域技术人员对本发明的发明构思、技术方案有更完整、准确和深入的理解。
实施例1
一种活性益生菌发酵谷物饮料，每1000ml水中活性成分的原料组成为：谷物10％，桑葚汁3％，淀粉酶100u/ml，蛋白酶100u/ml，果胶酶添加量为70u/ml，接种益生菌，且每种益生菌106CFU/ml，所述谷物由燕麦、大豆、糯米、红枣、核桃、薏仁、高粱、荞麦各2份，所述益生菌为乳酸菌13份、酪酸梭菌12份、双歧杆菌15份，上述活性益生菌发酵谷物饮料的制备方法，具体步骤如下：
(1)桑葚汁的制备：取桑葚去杂清水洗涤沥干，放入螺旋榨汁机中加水榨汁后过滤得滤液即桑葚汁；
(2)清洗：将谷物去杂洗净后放入浓度为1％的次氯酸钠溶液屮浸泡后用蒸循水冲洗干净，对谷物进行初步的清洗消毒；
(3)粉碎：将谷物用粉碎机粉碎至过30目筛；
(4)酶解：在粉碎的谷物中按体积比1:8的比例加入蒸馏水配制成料液，于95℃搅拌糊化30min，加入桑葚汁然后分别加入淀粉酶和蛋白酶进行酶解，其中，淀粉酶添加量为100u/ml、酶解条件为60℃下酶解120min，蛋白酶添加量100u/ml、酶解条件为50℃酶解120min，降温至50℃加入果胶酶70u/ml、酶解120min；
(5)灭菌灭酶：将料液灌装入250mL锥形瓶/三角瓶中，于85℃下灭菌灭酶30min；
(6)发酵：待料液冷却至室温后，在瓶中加入益生菌，每种益生菌接菌量为2.5×106CFU/ml用5层纱布封口，在恒温培养箱内于37℃进行发酵12h；
(7)调配检验：发酵完成后，将发酵产物进行离心，离心转速为2000r/min，离心30min得上清液加入5％的蜂蜜、稳定剂调节口感，最后经检验即得益生菌谷物饮料；
实施例2
一种活性益生菌发酵谷物饮料，每1000ml水中活性成分的原料组成为：谷物20％，桑葚汁4％，淀粉酶180u/ml，蛋白酶110u/ml，果胶酶添加量为80u/ml，接种益生菌，且每种益生菌107CFU/ml，所述谷物由燕麦、黑豆、糙米、玉米、核桃、黑芝麻、薏仁、高粱、荞麦各3份，所述益生菌为链球菌10份、嗜酸乳杆菌12份、放线菌15份上述活性益生菌发酵谷物饮料的制备方法，具体步骤如下：
(1)桑葚汁的制备：取桑葚去杂清水洗涤沥干，放入螺旋榨汁机中加水榨汁后过滤得滤液即桑葚汁；
(2)清洗：将谷物去杂洗净后放入浓度为1％的次氯酸钠溶液屮浸泡后用蒸循水冲洗干净，对谷物进行初步的清洗消毒；
(3)粉碎：将谷物用粉碎机粉碎至过40目筛；
(4)酶解：在粉碎的谷物中按体积比1:10的比例加入蒸馏水配制成料液，于100℃搅拌糊化25min，加入桑葚汁然后分别加入淀粉酶和蛋白酶进行酶解，其中，淀粉酶添加量为180u/ml、酶解条件为60-65℃下酶解90min，蛋白酶添加量110u/ml、酶解条件为50-60℃酶解100min，降温至40-50℃加入果胶酶75u/ml、酶解100min；
(5)灭菌灭酶：将料液灌装入500mL锥形瓶/三角瓶中，于100℃下灭菌灭酶20min；
(6)发酵：待料液冷却至室温后，在瓶中加入益生菌，每种益生菌接菌量为4×107CFU/ml用6层纱布封口，在恒温培养箱内于37℃进行发酵24h；
(7)调配检验：发酵完成后，将发酵产物进行离心，离心转速为3000r/min，离心20min得上清液加入5％的蜂蜜、稳定剂调节口感，最后经检验即得益生菌谷物饮料；
实施例3
一种活性益生菌发酵谷物饮料，每1000ml水中活性成分的原料组成为：谷物30％，桑葚汁5％，淀粉酶200u/ml，蛋白酶120u/ml，果胶酶添加量为80u/ml，接种益生菌，且每种益生菌108CFU/ml，所述谷物由玉米2份、红枣3份、薏仁4份、绿豆1份、高粱1份、荞麦2份，所述益生菌为副干酪乳杆菌13份、鼠李糖乳杆菌14份、青春双歧杆菌15份和罗伊氏乳杆菌12份。
上述活性益生菌发酵谷物饮料的制备方法，具体步骤如下：
(1)桑葚汁的制备：取桑葚去杂清水洗涤沥干，放入螺旋榨汁机中加水榨汁后过滤得滤液即桑葚汁；
(2)清洗：将谷物去杂洗净后放入浓度为1％的次氯酸钠溶液屮浸泡后用蒸循水冲洗干净，对谷物进行初步的清洗消毒；
(3)粉碎：将谷物用粉碎机粉碎至过60目筛；
(4)酶解：在粉碎的谷物中按体积比1:12的比例加入蒸馏水配制成料液，于110℃搅拌糊化30min，加入桑葚汁然后分别加入淀粉酶和蛋白酶进行酶解，其中，淀粉酶添加量为200u/ml、酶解条件为60-65℃下酶解120min，蛋白酶添加量120u/ml、酶解条件为50-60℃酶解120min，降温至40-50℃加入果胶酶80u/ml、酶解120min；
(5)灭菌灭酶：将料液灌装入500mL锥形瓶/三角瓶中，于105℃下灭菌灭酶30min；
(6)发酵：待料液冷却至室温后，在瓶中加入益生菌，每种益生菌接菌量为6×108CFU/ml用8层纱布封口，在恒温培养箱内于37℃进行发酵36h；
(7)调配检验：发酵完成后，将发酵产物进行离心，离心转速为4000r/min，离心10min得上清液加入5％的蜂蜜、稳定剂调节口感，最后经检验即得益生菌谷物饮料；
上面对本发明进行了示例性描述，显然本发明具体实现并不受上述方式的限制，只要采用了本发明的方法构思和技术方案进行的各种非实质性的改进，或未经改进将本发明的构思和技术方案直接应用于其它场合的，均在本发明的保护范围之内。本发明的保护范围应该以权利要求书所限定的保护范围为准。
Claims (6)
1.一种活性益生菌发酵谷物饮料，其特征在于，包括下述重量百分比的原料：
每1000ml水中活性成分的原料组成为：谷物10-30％，桑葚汁3-5％，淀粉酶100-200u/ml，蛋白酶100-120u/ml，果胶酶添加量为70-80u/ml，接种益生菌，且每种益生菌106-108CFU/ml，所述谷物由燕麦、大豆、黑豆、糯米、糙米、玉米、红枣、核桃、黑芝麻、薏仁、绿豆、高粱、荞麦中的1种或任意组合，所述益生菌为乳酸菌、酪酸梭菌、双歧杆菌、链球菌、嗜酸乳杆菌、放线菌、酵母菌、副干酪乳杆菌、鼠李糖乳杆菌、青春双歧杆菌和罗伊氏乳杆菌中至少3种。
2.根据权利要求1所述的益生菌谷物饮料，其特征在于：含水量为80-90％。
3.一种活性益生菌发酵谷物饮料的制备方法，其特征在于，包括以下步骤：
(1)桑葚汁的制备：取桑葚去杂清水洗涤沥干，放入榨汁机中加水榨汁后过滤得滤液即桑葚汁；
(2)清洗：将谷物去杂洗净后放入次氯酸钠溶液屮浸泡后用蒸循水冲洗干净，对谷物进行初步的清洗消毒；
(3)粉碎：将谷物粉碎至过30-60目筛；
(4)酶解：在粉碎的谷物中加入蒸馏水配制成料液，搅拌糊化20-30min，加入桑葚汁然后分别加入淀粉酶、蛋白酶和果胶酶进行酶解；
(5)灭菌灭酶：将料液灌装入瓶中，于85-105℃下灭菌灭酶10-30min；
(6)发酵：待料液冷却至室温后，在瓶中加入益生菌后用纱布封口，在恒温培养箱内进行发酵；
(7)调配检验：发酵完成后，将发酵产物进行离心，得上清液加入蜂蜜、稳定剂调节口感，最后经检验即得益生菌谷物饮料。
4.根据权利要求3所述的一种活性益生菌发酵谷物饮料的制备方法，其特征在于，步骤(4)所述的蒸馏水和谷物按体积比1:8-12配制，糊化温度为95-110℃，淀粉酶添加量为100-200u/ml、酶解条件为60-65℃酶解60-120min，蛋白酶添加量100-120u/ml、酶解条件为50-60℃下酶解60-120min，果胶酶添加量为70-80u/ml、酶解条件为40-50℃条件下酶解60-120min。
5.根据权利要求3所述的一种活性益生菌发酵谷物饮料的制备方法，其特征在于，步骤(6)所述的每种益生菌接菌量为2.5-6×106CFU/ml，发酵温度为37℃发酵时间为12-36h。
6.根据权利要求3所述的一种活性益生菌发酵谷物饮料的制备方法，其特征在于，步骤(7)所述的离心转速为2000-4000r/min，离心时间为10-30min。
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