CN109275817A - 一种富含洛伐它丁的无醇果酒的制备方法 - Google Patents
一种富含洛伐它丁的无醇果酒的制备方法 Download PDFInfo
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Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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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
-
- 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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- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明涉及一种发酵技术领域,特别是一种富含洛伐它丁的无醇果酒的制备方法。一种富含洛伐它丁的无醇果酒的制备方法,包括以下步骤:以鲜桑葚和可发酵性糖作为培养基,煮沸杀菌;冷却至室温后接种红曲霉和产朊假丝酵母,通风发酵,得到发酵液;过滤得到酒液,再灭活酒液中的红曲霉和产朊假丝酵母,即可得到富含洛伐它丁的无醇果酒。所得的富含洛伐它丁的无醇果酒不含酒精、防腐剂及添加剂,富含洛伐它丁,具有良好的口感,除具有桑椹的保健功效外,同时还具有良好的降胆固醇、降血脂的双重作用,是一种多功能的无醇健康饮品。
Description
技术领域
本发明涉及一种发酵技术领域,特别是一种富含洛伐它丁的无醇果酒的制备方法。
背景技术
桑椹是药食兼用之果,其含有大量的糖、蛋白质、脂肪、糅酸、苹果酸及维生素A、维生素B1、维生素B2、维生素C、铁、钠、钙、镁、磷、钾、胡萝卜素和花青素等营养物质。我国是世界上最大的桑椹生产国,目前以桑葚鲜食为主,只有少量用于加工果汁和糖制品。发酵桑椹酒中含有十八种人体所需的氨基酸和多种微量元素,几乎包括红葡萄酒中所有的营养成分,其中主要的营养成分花青素是红葡萄酒的5倍以上,蛋白质是红葡萄酒的8倍,赖氨酸是红葡萄酒的9.23倍,对于人类心脏及免疫系统的治疗和保护有十大作用的微量元素硒的含量是红葡萄酒的12.41倍,白藜芦醇、抗氧化物、钙铁锌等微量元素含量也远远高于红葡萄酒。发酵桑椹酒不仅能将桑椹中大部分的营养成分保留下来,而且含有许多微生物代谢合成的有益物质,具有独特的风味和营养价值,其酒液色泽惹人喜爱,经常饮用,有益健康,所以自古至今,一直倍受广大消费者喜爱。但是,发酵桑椹酒中的乙醇量一般在7%(v/v)至24%(v/v)之间,乙醇对人体神经有一定麻醉作用,特别是对于乙醇过敏的饮用者,只能视而弃之,不能享受这一美味佳品。
红曲霉(Monascus purpureus Went.)中文别名:红曲、红糟、红大米,散囊菌目中的一属子囊菌曲霉科真菌,是广泛使用的食品发酵微生物。我国早在明朝就利用它培制红曲,并将其用于酿酒、制醋、豆腐乳的着色剂、食品染色剂和调味剂或药用等。近年来,随着人们对合成食品添加剂及化学药物对人体毒副作用的认识的加深,世界各国掀起了食用绿色食品和天然药物的热潮。红曲作为药食兼用的天然制品,同样也引起了消费者和研究者的极大关注。1976、1979年日本东京农工大学远腾教授等首次发现红曲霉中的强力的胆固醇阻碍剂(Kmondcklink)能降低多种动物的胆固醇。近年来,我国学者对红曲霉的降血压、降血脂、降血糖、降胆固醇,以及清除人体自由基等方面进行了深入广泛的研究。因此,红曲霉的保健和疗效功能是毋庸置疑的。
产朊假丝酵母(Candida utilis)又叫产朊圆酵母或食用圆酵母,其蛋白质和维生素B的含量都比啤酒酵母高,它能以尿素和硝酸作为氮源,在培养基中不需要加入任何生长因子即可生长。
中国发明专利201210018493.2公开了一种复合酵素的制备方法,以红曲霉和产朊假丝酵母为发酵菌种,但发酵工艺为厌氧,发酵周期长达15-45天,发酵底物由沙棘、红景天、黄芪、枸杞、山药、红花、人参、豆类、甜味剂中的一种或多种组成,与本发明存在明显的不同,且无发酵终点指标值。
发明内容
针对现有技术,本发明的目的在于提供一种富含洛伐它丁的无醇果酒的制备方法。本发明采用鲜桑葚为原料,由红曲霉和产朊假丝酵母在有氧的条件下发酵,所得的果酒不含酒精、防腐剂及添加剂,富含洛伐它丁,具有鲜美的口味以及良好的降胆固醇、降血脂的保健功能。
本发明是通过以下技术方案实现的:
一种富含洛伐它丁的无醇果酒的制备方法,包括以下步骤:
(1)以鲜桑葚和可发酵性糖作为培养基,煮沸杀菌;(2)冷却至室温后接种红曲霉和产朊假丝酵母,通风发酵,得到发酵液;(3)过滤得到酒液,再灭活酒液中的红曲霉和产朊假丝酵母,即可得到富含洛伐它丁的无醇果酒。
优选地,所述的红曲霉的接种量为10-102CFU/mL,所述的产朊假丝酵母的接种量为102-104CFU/mL。
优选地,所述通风发酵的温度为30-35℃,时间为72-120h。
优选地,所述通风发酵通入的压缩空气的量为0.01-1m3/min·m3待发酵液。
优选地,所述的发酵液中洛伐它丁的含量不少于0.1mg/mL。
本发明的另一目的在于提供所述的方法制备得到的富含洛伐它丁的无醇果酒。
本发明的有益效果:
(1)采用鲜桑椹作为朊假丝酵母和红曲霉的培养基质,拓宽了朊假丝酵母和红曲霉培养基选材的应用范围;
(2)采用鲜桑椹作为朊假丝酵母和红曲霉的培养基质,在有氧条件下发酵,所得的果酒不含酒精、防腐剂及添加剂,富含洛伐它丁,具有良好的口感,是一种多功能的无醇健康饮品;
(3)本发明的原材料来源丰富,成本低廉,制备工艺稳定,生产设备投资较少,操作简单、易推广;
(4)本发明可极大地提高鲜桑椹的附加值,具有较高的商品价值及良好的市场开发前景,还具有较高的经济价值和广泛的社会效益。
具体实施方式
下面通过实施例详细说明本发明。
实施例1
取鲜桑椹200kg,清洗干净,打浆后,加入浓度为70%w/w的淀粉糖浆8kg,煮沸杀菌;外淋法使浆液冷却至室温后并入发酵反应罐,接种红曲霉和产朊假丝酵母,红曲霉的接种量为30CFU/mL,产朊假丝酵母的接种量为4.2×103CFU/mL;通入压缩空气,进风量为0.8m3/min·m3待发酵液,在温度30℃下发酵72h,得到发酵液;过滤得到酒液,再灭活酒液中的红曲霉和产朊假丝酵母,即可得到富含洛伐它丁的无醇果酒。
实施例2
取鲜桑椹200kg,清洗干净,打浆后,加入浓度为70%w/w的淀粉糖浆8kg,煮沸杀菌;外淋法使浆液冷却至室温后并入发酵反应罐,接种红曲霉和产朊假丝酵母,红曲霉的接种量为15CFU/mL,产朊假丝酵母的接种量为4.6×103CFU/mL;通入压缩空气,进风量为0.6m3/min·m3待发酵液,在温度30℃下发酵84h,得到发酵液;过滤得到酒液,再灭活酒液中的红曲霉和产朊假丝酵母,即可得到富含洛伐它丁的无醇果酒。
实施例3
取鲜桑椹200kg,清洗干净,打浆后,加入浓度为70%w/w的淀粉糖浆8kg,煮沸杀菌;外淋法使浆液冷却至室温后并入发酵反应罐,接种红曲霉和产朊假丝酵母,红曲霉的接种量为45CFU/mL,产朊假丝酵母的接种量为4.8×103CFU/mL;通入压缩空气,进风量为0.4m3/min·m3待发酵液,在温度30℃下发酵96h,得到发酵液;过滤得到酒液,再灭活酒液中的红曲霉和产朊假丝酵母,即可得到富含洛伐它丁的无醇果酒。
实施例4
取鲜桑椹200kg,清洗干净,打浆后,加入浓度为70%w/w的淀粉糖浆8kg,煮沸杀菌;外淋法使浆液冷却至室温后并入发酵反应罐,接种红曲霉和产朊假丝酵母,红曲霉的接种量为60CFU/mL,产朊假丝酵母的接种量为6.2×103CFU/mL;通入压缩空气,进风量为0.2m3/min·m3待发酵液,在温度30℃下发酵108h,得到发酵液;过滤得到酒液,再灭活酒液中的红曲霉和产朊假丝酵母,即可得到富含洛伐它丁的无醇果酒。
对比例1
取鲜桑椹200kg,清洗干净,打浆后,加入浓度为70%w/w的淀粉糖浆8kg,煮沸杀菌;外淋法使浆液冷却至室温后并入发酵反应罐,接种产朊假丝酵母,产朊假丝酵母的接种量为6.2×103CFU/mL;通入压缩空气,进风量为0.2m3/min·m3待发酵液,在温度30℃下发酵108h,得到发酵液;过滤得到酒液,再灭活酒液中的产朊假丝酵母,即可得到不含洛伐它丁的无醇果酒。
实验例1
用HPLC检测实施例1-4和对比例1中制得的发酵液中洛伐它丁的含量。
高效液相色谱参考条件:
色谱柱:ODS-120A(4.6MM×250MM);
流动相:甲醇-水的体积比为3:1;
检测波长:237nm;
流速:1.0mL/min;
进样量:10μL。
经过分析可知,实施例1-4的发酵液中存在洛伐它丁。经计算可得,实施例1-4的发酵液中洛伐它丁的含量分别为0.16mg/mL、0.19mg/mL、0.19mg/mL和0.20mg/mL,对比例1的发酵液不存在洛伐它丁。
实验例2
富含洛伐它丁的无醇果酒对高血脂大鼠血脂的影响试验:
1.试验材料:
实施例4的富含洛伐它丁的无醇果酒、对比例1的不含洛伐它丁的无醇果酒。
2.试验对象:
选取雄性Waster大鼠52只,年龄为6周龄左右,购自北大医学院实验动物中心。
3.试验方法:
将52只大鼠以基础饲料正常饲养7天后,取鼠尾血,检测大鼠的血脂,按TC(总胆固醇)水平将动物随机等分为对照组、模型组、试验1组、试验2组。除对照组饲喂基础饲料外,其余大鼠饲喂高脂饲料(高脂饲料:基础饲料78.8%,猪油10%,胆固醇1%,蛋黄粉10%,胆盐0.2%),各组给药量如下:
对照组:灌胃等体积的生理盐水;
模型组:灌胃等体积的生理盐水;
试验1组:灌胃2g/mL实施例4制备的富含洛伐他丁的无醇果酒;
试验2组:灌胃2g/mL对比例1制备的不含洛伐它丁的无醇果酒;
连续给药30天,30天后禁止大鼠进食并称重,禁食第二日,取鼠尾抽血,分别检测大鼠血清的TC(总胆固醇)、TG(甘油三酯)、HDL-C(高密度脂蛋白胆固醇)和大鼠血液流变学。
4.试验结果:
试验结果如表1和表2所示。
表1大鼠血清的TC、TG和HDL-C的含量
与对照组相比,#P<0.05;与模型组相比,*P<0.05,**P<0.01。
由表1可知,饲喂高脂饲料后,模型组与对照组相比,大鼠血清的TC和TG水平显著地增加,表明高血脂动物模型建立成功。与模型组相比,试验1组中的高血脂大鼠血清的TC和TG的含量显著(P<0.01)地降低,表明本发明制备的富含洛伐他丁的无醇果酒具有显著的降脂效果。
表2大鼠血液流变化的试验数据
与对照组相比,#P<0.05,##P<0.01;与模型组相比,*P<0.05,**P<0.01。
由表2可知,饲喂高脂饲料后,模型组与对照组相比,大鼠血液流变学指标高切黏度、中切粘度、低切黏度显著地增加,表明高血脂动物模型建立成功。与模型组相比,试验1组高血脂大鼠血液的高切黏度、中切粘度和低切粘度显著(P<0.01)地降低,表明本发明制备的富含洛伐他丁的无醇果酒具有显著的降脂功效。
实验例3
富含洛伐它丁的无醇果酒的临床试验:
1.试验对象:
受试者均为非住院的单纯血脂异常的人群,自愿参加。试验期间保持平日的生活和饮食习惯,空腹取血测定各项指标。
高血脂异常者106例,分为试验组和对照组,人数各半。
2.判断标准:
半年内采血两次,如果两次的TC≧5.20mmol/L(200mg/dL)或TG≧1.65mmol/L(150mg/dL)均可作为备选对象。
3.服用方法:
试验组服用实施例4制备的富含洛伐它丁的无醇果酒,每日早、晚口服各1次,每次50mL,连续服用30天;对照组服用对比例1制备的不含洛伐它丁的无醇果酒,每日早、晚口服各1次,每次50mL,连续服用30天。
4.功效评定标准:
有效:TC降低>10%、TG降低>15%、HDL-C上升>0.104mmol/L。
人体试食试验结果判定:TC、TG二项指标阳性,HDL-C不显著低于对照组,可判定该受试样品具有辅助降血脂功能作用。血清TC、TG二项指标中一项指标阳性,HDL-C不显著低于对照组,可判定该受试样品具有辅助降低血清总胆固醇或辅助降低甘油三酯作用。
无效:未达到有效标准者。
5.人体试食结果:
试验结果如表3所示。
表3无醇果酒的临床试验结果
由表3可知,试验组的有效例数达到46名,总有效率为86.8%,而对照组的总有效率为0%,表明本发明制备的富含洛伐它丁的无醇果酒有降脂效果。
Claims (6)
1.一种富含洛伐它丁的无醇果酒的制备方法,其特征在于,包括以下步骤:(1)以鲜桑葚和可发酵性糖作为培养基,煮沸杀菌;(2)冷却至室温后接种红曲霉和产朊假丝酵母,通风发酵,得到发酵液;(3)过滤得到酒液,再灭活酒液中的红曲霉和产朊假丝酵母,即可得到富含洛伐它丁的无醇果酒。
2.根据权利要求1所述的富含洛伐它丁的无醇果酒的制备方法,其特征在于,所述的红曲霉的接种量为10-102CFU/mL,所述的产朊假丝酵母的接种量为102-104CFU/mL。
3.根据权利要求1所述的富含洛伐它丁的无醇果酒的制备方法,其特征在于,所述通风发酵的温度为30-35℃,时间为72-120h。
4.根据权利要求1所述的富含洛伐它丁的无醇果酒的制备方法,其特征在于,所述通风发酵通入的压缩空气的量为0.01-1m3/min·m3待发酵液。
5.根据权利要求1所述的富含洛伐它丁的无醇果酒的制备方法,其特征在于,所述的发酵液中洛伐它丁的含量不少于0.1mg/mL。
6.权利要求1-5中任一项所述的方法制备得到的富含洛伐它丁的无醇果酒。
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