CN109287902B - 一种嗜酸乳杆菌纯杏仁发酵饮料及其制备方法 - Google Patents
一种嗜酸乳杆菌纯杏仁发酵饮料及其制备方法 Download PDFInfo
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Abstract
本发明属微生物领域，具体是涉及一种嗜酸乳杆菌纯杏仁发酵饮料及其制备方法，采用嗜酸乳杆菌NCU426，已于2018年4月9日保藏在中国微生物菌种保藏管理委员会普通微生物中心，地址：北京市朝阳区北辰西路1号院3号，中国科学院微生物研究所，其简称为CGMCC，保藏编号为CGMCC NO15572。本发明发酵制备的杏仁饮料经植物性乳酸菌发酵后，氨基酸含量水平得到显著提高，其色泽、香气、滋味、形态均有有较大的提升。
Description
技术领域
本发明属于微生物领域，具体是涉及一种嗜酸乳杆菌纯杏仁发酵饮料及 其制备方法。
背景技术
近年来，乳酸菌发酵植物蛋白饮料成为热门课题。现有的杏仁发酵乳制备 工艺中，利用的原料多是采用杏仁乳和牛乳混合的复合原料，鲜少采用纯杏仁 进行发酵。本发明的有益效果在于：提供一种纯杏仁的发酵饮料，选择植物性 乳酸菌发酵杏仁，赋予杏仁饮料更加醇厚的风味，强化杏仁饮料降低胆固醇、 调节血脂的保健功能，本发明产品含有丰富的杏仁黄酮和人体必需的多种氨基 酸和有益的微量元素，风味独特、口感细腻、保健功效显著，且无需添加任何 香精、色素、防腐剂及增稠剂。
发明内容
本发明的目的是提供一种不添加香精香料防腐剂，采用嗜酸乳杆菌纯杏仁 发酵饮料及其制备方法，该法制备的杏仁饮料风味独特、营养丰富、口感爽滑， 保健功效显著，是一种优良的植物蛋白饮料。
本发明是通过以下技术方案实现的：
一种嗜酸乳杆菌纯杏仁发酵饮料及其制备方法：嗜酸乳杆菌NCU426，已于 2018年4月9日保藏在中国微生物菌种保藏管理委员会普通微生物中心，地址： 北京市朝阳区北辰西路1号院3号，中国科学院微生物研究所，其简称为CGMCC， 保藏编号为CGMCC NO15572。
一种嗜酸乳杆菌纯杏仁发酵饮料及其制备方法：选择新鲜、无虫害、无霉 烂变质、仁料饱满、口味纯正的甜杏仁为原料，用5％～10％的NaOH去皮脱涩后， 用高压水冲洗去皮充分冲洗干净，用90-95℃的热水浸泡6min，然后用 90-95℃的热水打浆，料液比为1:3-5，打浆时间8min，胶体磨细磨，均质， 均质压力15-25Mpa，煮浆至沸，时间12-15min，将蒸煮后的原料乳用150 目的滤布趁热过滤，加入8-12％的果葡糖浆和2％的蔗糖，102℃高温灭菌10 min，制得原料杏仁乳。
接种及发酵：将嗜酸乳杆菌按103～106CFU/g的比例接种到上述制备好的 杏仁乳基料中，37℃恒温发酵18h至pH值4.5以下，终止发酵，转至4℃条件 下后熟10h，制得发酵杏仁饮料。
灭菌：将上述发酵物进行85-121℃，时间5s-5min的灭菌处理，无菌热罐 装，即得发酵杏仁饮料成品。
本发明的有益效果：
(1)采用植物性乳酸菌发酵杏仁饮料，可产生天然柔和的酸味，赋予产品独 特的口感，此外，经过发酵，杏仁饮料中风味物质含量大大提高，产品风味得 到明显改善。
(2)杏仁饮料中无需添加香精、色素等对人体健康不利的添加剂成分，且无 需添加山梨酸钾等对人体健康不利的防腐剂即可延长的保质期，达到防止腐败 的目的。
(3)相比未发酵杏仁饮料，发酵后的杏仁饮料中人体必需氨基酸含量显著提 高。
(4)本发明采用的嗜酸乳杆菌NCU426的耐受性强，能够耐受胃肠道低pH和 高胆盐浓度，可以在肠道定植、生长繁殖，调节肠道菌群平衡，发挥益生作用。
(5)本发明采用的嗜酸乳杆菌NCU426对肠胃内的有害菌群有抑制作用，包括 对：沙门氏菌、大肠杆菌、金黄色葡萄球菌、胃幽门螺旋杆菌、产气荚膜梭菌 有较强的抑制作用。
具体实施方式
实施例1
一种嗜酸乳杆菌纯杏仁发酵饮料及其制备方法：嗜酸乳杆菌NCU426，已于 2018年4月9日保藏在中国微生物菌种保藏管理委员会普通微生物中心，地址： 北京市朝阳区北辰西路1号院3号，中国科学院微生物研究所，其简称为CGMCC， 保藏编号为CGMCC NO15572。
一种嗜酸乳杆菌纯杏仁发酵饮料及其制备方法：选择新鲜、无虫害、无霉 烂变质、仁料饱满、口味纯正的甜杏仁为原料，用8％的NaOH去皮脱涩后，用 高压水冲洗去皮充分冲洗干净，用92℃的热水浸泡6min，然后用92℃的热 水打浆，料液比为1:4，打浆时间8min，胶体磨细磨，均质，均质压力20Mpa， 煮浆至沸，时间13min，将蒸煮后的原料乳用150目的滤布趁热过滤，加入 10％的果葡糖浆和2％的蔗糖，102℃高温灭菌10min，制得原料杏仁乳。
接种及发酵：将嗜酸乳杆菌按104CFU/g的比例接种到上述制备好的杏仁乳 基料中，37℃恒温发酵18h至pH值4.5以下，终止发酵，转至4℃条件下后熟 10h，制得发酵杏仁饮料。
灭菌：将上述发酵物进行102℃，时间5min的灭菌处理，无菌热罐装，即 得发酵杏仁饮料成品。
对比例1
杏仁饮料为普通市售添加防腐剂的非发酵杏仁饮料。
将实施例1-4制得的杏仁饮料与对比例1的杏仁饮料进行营养成份分析， 其氨基酸含量见表一。
表一
对实施例1，对比例1制得的发酵杏仁饮料进行感官评定，以色泽、香气、 滋味及形态作为杏仁饮料感官评分指标，邀请10人进行试饮评分，评分结果 取其平均值，满分100分具体见表二
表二
实施例1嗜酸乳杆菌NCU426发酵制得的杏仁饮料，其色泽、香气、滋味、形 态上都优于普通市售非发酵杏仁饮料。
本发明中的嗜酸乳杆菌NCU426耐酸性能进行测试，用盐酸调节MRS液体 培养基的pH，使其pH值分别达到2、3、4、5，分别取1mL活化培养好的嗜酸 乳杆菌NCU426，分别接种于10mL上述pH值的培养基中，35℃处理2h后，用 MRS固体平板计活菌数，结果见表3。
表3
从上表可以看出嗜酸乳杆菌NCU426，具有较强的耐酸性。
将本发明中的嗜酸乳杆菌NCU426胆盐耐受性进行测试，配制含胆盐浓度 分别为0％、0.2％、0.4％、0.6％(W/V)的NB培养基，分别取1mL活化培 养好的嗜酸乳杆菌NCU426，接种于9mL上述含不同浓度胆盐的培养基中，35℃ 处理2h后，用MRS固体平板计活菌数，结果见表4。
表4
从上表可以看出嗜酸乳杆菌NCU426具有较好的耐胆盐能力。
挑取嗜酸乳杆菌NCU426混合菌落接种于MRS液体培养基，35℃100rpm培 养24h，作为嗜酸乳杆菌NCU426抑菌实验用发酵培养液，活菌含量为2.0× 109CFU/mL，用于测定其抑菌。
将培养好的金沙门氏菌、大肠杆菌、金黄色葡萄球菌、胃幽门螺旋杆菌、 产气荚膜梭菌用无菌水稀释到107CFU/ml，取稀释好的菌悬液0.1ml均匀涂布 于TSA平板上。
待涂布有指示菌的平板表面无明水后，用止血钳将灭菌的6mm牛津杯放入 培养基上，取200ul嗜酸乳杆菌NCU426发酵液加入牛津杯中，将培养皿放置 37℃培养箱中，24h后观察实验结果并测定抑菌圈大小，结果见表5。
表5嗜酸乳杆菌NCU426混合菌对肠胃致病菌的抑菌效果。
| 指示菌 | 抑菌圈大小(mm) | 指示菌 | 抑菌圈大小(mm) |
| 金沙门氏菌 | 34.3 | 胃幽门螺旋杆菌 | 21.6 |
| 大肠杆菌 | 26.2 | 产气荚膜梭菌 | 26.3 |
| 金黄色葡萄球菌 | 17.8 |
Claims (2)
1.一种嗜酸乳杆菌纯杏仁发酵饮料的制备方法，其特征在于：选择新鲜、无虫害、无霉烂变质、仁料饱满、口味纯正的甜杏仁为原料，用5％～10％的NaOH去皮脱涩后，用高压水冲洗去皮充分冲洗干净，用90-95℃的热水浸泡6min，然后用90-95℃的热水打浆，料液比为1:3-5，打浆时间8min，胶体磨细磨，均质，均质压力15-25Mpa，煮浆至沸，时间12-15min，将蒸煮后的原料乳用150目的滤布趁热过滤，加入8-12％的果葡糖浆和2％的蔗糖，102℃高温灭菌10min，制得杏仁乳基料；将嗜酸乳杆菌按103～106CFU/g的比例接种到制备好的杏仁乳基料中，37℃恒温发酵18h至pH值4.5以下，终止发酵，转至4℃条件下后熟10h，制得发酵杏仁饮料；所述嗜酸乳杆菌NCU426，已于2018年4月9日保藏在中国微生物菌种保藏管理委员会普通微生物中心，地址：北京市朝阳区北辰西路1号院3号，中国科学院微生物研究所，其简称为CGMCC，保藏编号为CGMCC NO15572。
2.根据权利要求1所述的一种嗜酸乳杆菌纯杏仁发酵饮料的制备方法，其特征在于：将所述发酵杏仁饮料进行85-121℃，时间5s-5min的灭菌处理，无菌热灌装 ，即得发酵杏仁饮料成品。
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