CN109349480A - 一种发酵茯苓饮料及其制备方法 - Google Patents
一种发酵茯苓饮料及其制备方法 Download PDFInfo
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- CN109349480A CN109349480A CN201811135071.7A CN201811135071A CN109349480A CN 109349480 A CN109349480 A CN 109349480A CN 201811135071 A CN201811135071 A CN 201811135071A CN 109349480 A CN109349480 A CN 109349480A
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- lactobacillus
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- poria cocos
- fermentation
- beverage
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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
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- 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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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
Landscapes
- 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)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
本发明提供了一种发酵茯苓饮料及其制备方法,通过嗜酸乳杆菌NCU426、鼠李糖乳杆菌NCU2217两株菌株混合的复合发酵剂发酵而成;嗜酸乳杆菌NCU426、鼠李糖乳杆菌NCU2217都已于2018年4月9号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CGMCCNO15572、CGMCCNO15573;采用复合发酵剂最大限度地保留了白茅根原有的功效,经过乳酸菌发酵还产生了短链脂肪酸等益生菌的活性代谢产物,营养更加丰富和均衡,口感佳。
Description
技术领域
本发明涉及一种发酵茯苓饮料及其制备方法,属于果蔬饮料生产技术领域。
背景技术
茯苓是一种药食两用的传统食材,自古就被视为“中药八珍”的药材之一,具有不菲的药用价值。传统医书上认为“茯苓”利水渗湿,健脾安神,常可用小便不利、水肿、脾虚、心脾不足,惊悸,健忘失眠等症状。现代研究表明,茯苓含有茯苓聚糖,茯苓酸、脂肪酸、卵磷脂、腺嘌呤、蛋白酶和三萜类等物质,以及钾、钙、镁、磷、铁、硫及二氧化硅等矿质元素,有利水、消肿、固精、安神、健脾胃等多种功能。此外,茯苓还具有提高人体免疫力,有防癌抗癌之功效。目前市场上以茯苓为原料开发的保健食品主要有茯苓饼、茯苓酒和茯苓茶等。本发明提供一种新型的益生菌发酵茯苓饮料制品的制备方法,本方法制备的茯苓饮料风味浓郁、口感细腻爽滑、香气怡人、营养好、功能性强,且产品中未添加任何香精、酸味剂等添加剂等成份,是真正意义上的纯天然绿色健康饮品。
生物胺是食品中普遍存在的有害物质,尤其是发酵食品中,食品中的生物胺主要是由微生物产生,同时也受游离氨基酸含量、温度、pH值、含盐量等影响。各类食品中生物胺的含量不尽相同,对于肉制品和水产品而言,屠宰后的新鲜肉和新鲜的水产品生物胺含量非常低,但在贮藏过程中会有所上升,而经过发酵之后得到的香肠或腌制品中生物胺普遍存在,且部分含量很高;此外,发酵乳制品中奶酪中生物胺浓度很高,调味品(如鱼露、豆豉、醋等)中有些胺的含量很高,橙汁等果汁类、番茄酱等蔬菜罐头类和咖啡豆等中也发现了生物胺。因为不同生物胺的毒性差别较大,且不同人群对生物胺的解毒能力也相差较大,建立统一的生物胺限量标准非常困难。美国FDA规定水产品中的组胺含量不得超过50mg/kg,并建议酪胺含量不要超过100mg/kg,生物胺总量不要超过1000mg/kg;本发明采用在制备饮料的过程中采用的两种乳杆菌混合发酵,对降低饮料、食品中生物胺有明显的效果,尤其是在发酵过程中产生的。CN105132308A提供了一种能降低食品中生物胺含量的植物乳杆菌,但是采用的是一种乳杆菌,对总胺的降解率较低为67.3%,效果不够理想。
基于上述背景,本发明旨在提供一种优秀的发酵饮品解决上述问题。
发明内容
本发明的目的是提供一种无须添加任何香精、色素、防腐剂的新型发酵茯苓饮料及其制备方法。该法制备的茯苓饮料风味浓郁、香气怡人且具有很好的保健功效。
本发明是通过以下技术方案实现的:
一种发酵茯苓饮料及制备方法:嗜酸乳杆菌Lactobacillus acidophilusNCU426,已于2018年4月9号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;鼠李糖乳杆菌Lactobacillus rhamnosus NCU2217,已于2018年4月9号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 NO15573。
一种发酵茯苓饮料及制备方法:
发酵基料的制备:精选优质茯苓,粉碎后用80目滤网过滤,然后将茯苓粉与水以质量比1:10的比例混匀,加热煮沸后100℃保温30min,然后冷却至40℃得茯苓浆液。往上述茯苓浆液中再加入糖或代用糖调配均匀,糖或代用糖的加入量为预处理原料质量的5~15%,然后过均质机均质,均质压力为20MP,再置于85~100℃水浴灭菌,时间为10-15min;冷却至20~45℃,得预处理原料;所述的糖或者代用糖是白砂糖、葡萄糖、葡萄糖浆、麦芽糖中的任何一种;
接种及发酵:接种复合发酵剂到上述制备好的茯苓基料中,接种量为 103~106cfu/ml,所述的复合发酵剂由嗜酸乳杆菌NCU426与鼠李糖乳杆菌NCU2217组成,其活菌数量比例为为1:3,37℃恒温发酵3~5h,然后加入特制的活性多糖,加入量为预处理原料质量的6-8%,搅拌均匀,继续发酵3~5h,发酵温度37℃,得发酵物,发酵终点pH值在3.8以下。
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,即得发酵茯苓饮料成品。
所述的特制活性多糖的制备方法为:将精选的莲子、红枣分别烘干粉碎,按质量比1:2混合,得复合粉,往复合粉中按固液比1:4加入浓度为85%的乙醇,超声提取8min,然后过滤,取滤渣,往滤渣中按固液比 1:15加入蒸馏水,超声提取25min,提取结束后过滤,取滤液,往滤液中按固液比1:4加入活性炭,45℃水浴振荡2-4h,然后过滤,将滤液干燥粉碎,即得特制活性多糖。
所述的嗜酸乳杆菌NCU426、鼠李糖乳杆菌NCU2217,其特征在于:此两种乳杆菌还可用于火麻仁、燕麦、金银花、菊花、橘皮薏米仁、决明子、莱菔子、罗汉果、麦芽、玫瑰花、牛蒡、胖大海、芡实为主要原料的发酵饮料的制备。
通过本发明制备的发酵茯苓饮料香气浓郁,风味宜人,同时具有乳酸菌发酵的营养及独特风味,且口感细腻爽滑。
本发明的有益效果
(1)本制备方法不仅最大限度地保留了茯苓原有的功效,经过乳酸菌发酵还产生了短链脂肪酸等益生菌的活性代谢产物,营养更加丰富和均衡;
(2)通过乳酸菌发酵产生了大量酯类、醇类等芳香物质,使得茯苓饮料的香气更加愉悦,风味更加宜人;此外,经乳酸菌发酵还产生了大量乳酸,使得茯苓饮料产品具有柔和的酸味,因此产品无需添加香精、柠檬酸等添加剂调节口感。
(3)此外,本方法制备的发酵茯苓饮料中也无需添加山梨酸钾等对人体健康不利的防腐剂即可达到长期保存、防腐的目的。
(4)本发明采用的嗜酸乳杆菌NCU426、鼠李糖乳杆菌NCU2217两株菌株的耐受性强,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、鼠李糖乳杆菌NCU2217两株菌株的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、肉毒荚膜梭菌、伤寒菌,有较强的抑制作用。
(6)本制备方法发酵时间短,通过嗜酸乳杆菌NCU426和鼠李糖乳杆菌 2217组合发酵,仅需6-10h即可完成发酵,得到风味、口感、营养、功能俱佳的发酵茯苓饮料。
具体实施方式
实施例1
一种发酵茯苓饮料及制备方法:
发酵基料的制备:精选优质茯苓,粉碎后用80目滤网过滤,然后将茯苓粉与水以质量比1:10的比例混匀,加热煮沸后100℃保温30min,然后冷却至40℃得茯苓浆液。往上述茯苓浆液中加入白砂糖调配均匀,白砂糖加入量为预处理原料质量的10%,然后过均质机均质,均质压力为20MP,再置于95℃水浴灭菌,时间为10min;冷却至37℃,得预处理原料;
接种及发酵:接种复合发酵剂到上述制备好的茯苓基料中,接种量为 105cfu/ml,所述的复合发酵剂由嗜酸乳杆菌NCU426与鼠李糖乳杆菌 NCU2217组成,其活菌数量比例为为1:3。37℃恒温发酵5h,然后加入特制得活性多糖,加入量为预处理原料质量的6%,搅拌均匀,继续发酵 5h,发酵温度37℃,得发酵物,发酵终点pH值在3.8以下。
灭菌:将上述发酵物进行102℃,时间5min的灭菌处理,无菌热罐装,即得发酵茯苓饮料成品。
实施例2
一种发酵茯苓饮料及制备方法:
发酵基料的制备:精选优质茯苓,粉碎后用80目滤网过滤,然后将茯苓粉与水以质量比1:10的比例混匀,加热煮沸后100℃保温30min,然后冷却至40℃得茯苓浆液。往上述茯苓浆液中加入葡萄糖调配均匀,葡萄糖的加入量为预处理原料质量的10%,然后过均质机均质,均质压力为20MP,再置于100℃水浴灭菌,时间为10min;冷却至37℃,得预处理原料;
接种及发酵:接种复合发酵剂到上述制备好的茯苓基料中,接种量为 106cfu/ml,所述的复合发酵剂由嗜酸乳杆菌NCU426与鼠李糖乳杆菌 NCU2217组成,其活菌数量比例为为1:3。37℃恒温发酵4h,然后加入特制得活性多糖,加入量为预处理原料质量的6.5%,搅拌均匀,继续发酵3h,发酵温度37℃,得发酵物,发酵终点pH值在3.8以下。
灭菌:将上述发酵物进行105℃,时间4min的灭菌处理,无菌热罐装,即得发酵茯苓饮料成品。
实施例3
嗜酸乳杆菌ATCC4356为从中科院微生物所购买的普通嗜酸乳杆菌。
鼠李糖乳酸杆菌ATCC 7469从中科院微生物所购买的普通鼠李糖乳杆菌。
一种发酵茯苓饮料及制备方法:
发酵基料的制备:精选优质茯苓,粉碎后用80目滤网过滤,然后将茯苓粉与水以质量比1:10的比例混匀,加热煮沸后100℃保温30min,然后冷却至40℃得茯苓浆液。往上述茯苓浆液中加入葡萄糖调配均匀,葡萄糖的加入量为预处理原料质量的10%,然后过均质机均质,均质压力为20MP,再置于100℃水浴灭菌,时间为10min;冷却至37℃,得预处理原料;
接种及发酵:接种复合发酵剂到上述制备好的茯苓基料中,接种量为 106cfu/ml,所述的复合发酵剂由嗜酸乳杆菌与鼠李糖乳杆菌组成,其活菌数量比例为为1:3。37℃恒温发酵4h,然后加入特制得活性多糖,加入量为预处理原料质量的6.5%,搅拌均匀,继续发酵3h,发酵温度37℃,得发酵物,发酵终点pH值在3.8以下。
灭菌:将上述发酵物进行105℃,时间4min的灭菌处理,无菌热罐装,即得发酵茯苓饮料成品。
对比例1
茯苓饮料为普通市售添加香精、色素、防腐剂的非发酵茯苓饮料产品。
将实施例1-3,所制备的茯苓饮料进行短链脂肪酸的检测,结果具体见表1。表1
从表1中数据可以发现,实施例1、2制备的茯苓饮料中短链脂肪酸均显著增加,而实施例3采用普通菌种制备的茯苓饮料中短链脂肪酸含量增加并不显著。短链脂肪酸对人体有着重要的生理功能:在结肠腔内不仅可作为肠粘膜细胞的主要能量来源,还可以减少促炎因子的生成,降低结肠炎症的发生;更重要的是,短链脂肪酸对肿瘤细胞的增殖能起到抑制作用,并诱导肿瘤细胞的分化和凋亡,降低癌变的机率。
对实施例1-3发酵前后的茯苓饮料产品进行感官评定,以色泽、香气、滋味及口感作为茯苓饮料感官评分指标,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2。
表2
实施例1、2发酵制得的茯苓饮料,香气、滋味、口感上都优于未经发酵的茯苓饮料,更优于市售未发酵得茯苓饮料。而实施例3制备的茯苓饮料发酵前后香气、滋味、口感变化不大。
将本发明中的嗜酸乳杆菌NCU426、鼠李糖乳杆菌NCU2217,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、鼠李糖乳杆菌NCU2217,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、鼠李糖乳杆菌NCU2217具有较强的耐酸性。
将本发明中的嗜酸乳杆菌NCU426、鼠李糖乳杆菌NCU2217,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、鼠李糖乳杆菌NCU2217,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、鼠李糖乳杆菌NCU2217具有较好的耐胆盐能力。
挑取嗜酸乳杆菌NCU426、鼠李糖乳杆菌NCU2217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、鼠李糖乳杆菌NCU2217抑菌实验用发酵培养液,混合活菌含量为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、肉毒荚膜梭菌、伤寒菌用无菌水稀释到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、鼠李糖乳杆菌NCU2217 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、鼠李糖乳杆菌NCU2217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 | 35.22 | 产气荚膜梭菌 | 27.3 |
大肠杆菌 | 28.2 | 肉毒荚膜梭菌 | 29.6 |
金黄色葡萄球菌 | 19.8 | 伤寒菌 | 19.6 |
胃幽门螺旋杆菌 | 25.6 |
从上表可以看出嗜酸乳杆菌NCU426、鼠李糖乳杆菌NCU2217混合菌株对肠胃致病菌有一定的抑制作用,其发酵的茯苓饮料长期饮用对人体的肠胃有一定的好处。
采用高效液相色谱法分别测定本发明实施例3(未采用本发明所保藏的两株乳杆菌)、实施例1中生物胺的含量,色谱柱为C18型号;紫外检测波长为254nm,进样量10ul,柱温30℃,流速1.5ml/min;测定加入乳杆菌前后饮料中生物胺的降解率,通过积分计算含量;得出对生物胺的的降解率,具体见表6。表6
从本表中可以明确的得出采用本发明的两种混合菌株所制备的饮料中生物胺的降解率很高,综合生物胺的降解率在90%以上,未采用本发明指定的乳杆菌所制备的的实施例3所制备的饮料对生物胺的降解率很低。
Claims (4)
1.一种发酵茯苓饮料及其制备方法,其特征在于:通过嗜酸乳杆菌NCU426、鼠李糖乳杆菌NCU2217两株菌株混合的复合发酵剂发酵而成;所述嗜酸乳杆菌NCU426已于2018年4月9号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CGMCCNO15572;所述鼠李糖乳杆菌NCU2217已于2018年4月9号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CGMCCNO15573。
2.根据权利要求1所述的制备方法,其特征在于:制备步骤为:
(1)发酵基料的制备:精选优质茯苓,粉碎后用80目滤网过滤,然后将茯苓粉与水以质量比1:10的比例混匀,加热煮沸后100℃保温30min,然后冷却至40℃得茯苓浆液,往上述茯苓浆液中再加入糖或代用糖调配均匀,糖或代用糖的加入量为预处理原料质量的5~15%,然后过均质机均质,均质压力为20MP,再置于85~100℃水浴灭菌,时间为10-15min;冷却至20~45℃,得预处理原料;所述的糖或代用糖是白砂糖、葡萄糖、葡萄糖浆、麦芽糖中的任何一种;
(2)接种及发酵:接种复合发酵剂到上述制备好的茯苓基料中,接种量为103~106cfu/ml,所述的复合发酵剂由嗜酸乳杆菌NCU426与鼠李糖乳杆菌NCU2217组成,其活菌数量比例为为1:3,37℃恒温发酵3~5h,然后加入特制的活性多糖,加入量为预处理原料质量的6-8%,搅拌均匀,继续发酵3~5h,发酵温度37℃,得发酵物,发酵终点pH值在3.8以下;
(3)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,即得发酵茯苓饮料成品。
3.根据权利要求2所述的制备方法,其特征在于:步骤(2)所述的所述的特制活性多糖的制备方法为:将精选的莲子、红枣分别烘干粉碎,按质量比1:2混合,得复合粉,往复合粉中按固液比1:4加入浓度为85%的乙醇,超声提取8min,然后过滤,取滤渣,往滤渣中按固液比1:15加入蒸馏水,超声提取25min,提取结束后过滤,取滤液,往滤液中按固液比1:4加入活性炭,45℃水浴振荡2-4h,然后过滤,将滤液干燥粉碎,即得特制活性多糖。
4.根据权利要求1所述的嗜酸乳杆菌NCU426、鼠李糖乳杆菌NCU2217,其特征在于:此两种乳杆菌还可用于火麻仁、燕麦、金银花、菊花、橘皮薏米仁、决明子、莱菔子、罗汉果、麦芽、玫瑰花、牛蒡、胖大海、芡实为主要原料的发酵饮料的制备。
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