CN109393390B - 一种发酵山楂浆及制备方法 - Google Patents
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Abstract
本发明提供了一种发酵山楂浆及制备方法,通过嗜酸乳杆菌NCU426发酵剂发酵而成,嗜酸乳杆菌NCU426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CGMCCNO15572,本制备方法不仅有效保留了山楂中原有的Vc、黄酮等营养成分,通过发酵还产生了短链脂肪酸、粘性多糖、多肽等益生菌的活性代谢产物,相比未发酵的山楂浆产品,营养更加丰富和均衡。
Description
技术领域
本发明属于微生物领域,具体是涉及一种发酵山楂浆及制备方法。
背景技术
山楂又名红果、山里红、胭脂红、映山红果、棠棣子等。山楂营养丰富,特别是维生素C的含量极为丰富,钙和胡萝卜素的含量也很可观,具有消食化滞、活血化淤、消炎止咳、降血压、降血脂等功效,一直以来都是营养保健的优良果品。目前市场上山楂加工品种类繁多,有山楂片、山楂糕、山楂酱、蜜饯山楂脯、果丹皮、山楂饼、山楂罐头、山楂酒、山楂果醋、山楂汁、山楂饴等lO余种。其加工制品营养丰富,色泽艳丽,酸甜可口,果香浓郁,有特殊风味。但因山楂有机酸含量高,且以柠檬酸为主,酸味不够柔和,多数制品在加工时需添加大量的糖以及其他添加剂才能平衡其口感,这样既增加了成本,又使不同体质的人群食用受到了限制,影响了山楂的生产和加工。此外,由于山楂本身很酸,很少有乳酸菌能够利用山楂进行发酵,因此市面上很少有乳酸菌发酵山楂制品。本发明提供一种新型的乳酸菌发酵山楂浆制品,相对于目前市场上的其他山楂制品,其含糖量低、风味更加宜人、营养更加丰富,且产品中未添加任何香精、色素、防腐剂及增稠剂等成份,是真正意义上的纯天然绿色健康食品。不仅可作为老少皆宜的佐餐佳品和旅游方便食品,更大的意义在于,还可以作为理想的天然原料用于乳品、冷饮、餐饮、调味品行业,为传统的乳品、冷饮、餐饮、调味品行业引入纯天然绿色健康的概念。
发明内容
本发明的目的是提供一种含糖量低、山楂果香浓郁、营养丰富、不含任何香精、色素、防腐剂及增稠剂的益生菌发酵山楂浆产品及其制备方法。
本发明是通过以下技术方案实现的:
一种发酵山楂浆及制备方法: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CGMCCNO15572。
一种发酵山楂浆及制备方法:
发酵基料的制备:精选新鲜山楂,清洗干净后去籽,将新鲜山楂果肉与异 Vc钠、茶多酚一起混合用打浆机打浆;将椰果肉、椰子水用打浆机打浆,得山楂浆,往山楂浆里加入复合酶制剂,加入量为山楂浆质量的2%,50℃下水浴振荡3h,所述复合酶制剂为β-葡聚糖酶、果胶酶、纤维素酶按质量比1:4:3组成。往酶处理山楂浆中入糖或代用糖调配均匀,加入量为预处理原料质量的5~ 15%,然后过胶体磨均质机,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;
接种发酵:将嗜酸乳杆菌NCU426按103~106cfu/g的接种量接种到上述制备好的山楂基料中,37℃恒温发酵18h,然后加入特制得枸杞多糖,加入量为预处理原料质量的6-8%,搅拌均匀,继续发酵18h,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,即得发酵山楂浆成品。
所述的特制枸杞多糖的制备方法为:将精选的枸杞烘干粉碎后,加入体积浓度为80%的食用乙醇超声提取13min,超声提取功率为420W,料液比为1: 15,然后过滤,取滤渣,再往滤渣中加入体积浓度为80%的食用乙醇,按料液比为1:15,功率为420W超声提取10min。提取结束后过滤,将两次提取的滤液混合,浓缩,脱水后干燥,即得特制枸杞多糖。
由于山楂本身酸度较高,很少有乳酸菌能够利用山楂进行发酵,本发明从传统自然发酵果蔬中筛选出一株具有优良山楂发酵性能的嗜酸乳杆菌NCU426,通过本发明制备的发酵山楂浆含糖量低、山楂果香浓郁,同时具有乳酸菌发酵的营养及独特风味。
本发明的有益效果:
(1)本制备方法不仅有效保留了山楂中原有的Vc、黄酮等营养成分,通过发酵还产生了短链脂肪酸、粘性多糖、多肽等益生菌的活性代谢产物,相比未发酵的山楂浆产品,营养更加丰富和均衡;
(2)通过嗜酸乳杆菌发酵产生了大量乳酸,山楂浆的酸味更加柔和,同时还产生了大量的酯类、醇类物质,使得山楂浆的香气更加愉悦,风味更加宜人;
(3)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。
(4)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。
(5)本方法制备的发酵山楂浆含糖量低(10%左右),远低于市面上的山楂片、山楂糕、山楂酱等山楂类制品;
(6)本方法制备的发酵山楂浆将山楂本身风味和嗜酸乳杆菌发酵风味融为一体,制备过程中无需添加香精、色素。此外,本方法制备的发酵山楂浆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。
具体实施方式
实施例1
一种发酵山楂浆及制备方法: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CGMCCNO15572。
一种发酵山楂浆及制备方法:
发酵基料的制备:精选新鲜山楂,清洗干净后去籽,将新鲜山楂果肉与异 Vc钠、茶多酚一起混合用打浆机打浆;将椰果肉、椰子水用打浆机打浆,得山楂浆,往山楂浆里加入复合酶制剂,加入量为山楂浆质量的2%,50℃下水浴振荡3h,所述复合酶制剂为β-葡聚糖酶、果胶酶、纤维素酶按质量比1:4:3组成。往酶处理山楂浆中入麦芽糖调配均匀,加入量为预处理原料质量的10%,然后过胶体磨均质机,再置于95℃水浴灭菌,时间为12min;冷却至37℃,得预处理原料;
接种发酵:将嗜酸乳杆菌NCU426按103cfu/g的接种量接种到上述制备好的山楂基料中,37℃恒温发酵18h,然后加入特制得枸杞多糖,加入量为预处理原料质量的6%,搅拌均匀,继续发酵18h,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,即得发酵山楂浆成品。
实施例2
一种发酵山楂浆及制备方法: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CGMCCNO15572。
一种发酵山楂浆及制备方法:
发酵基料的制备:精选新鲜山楂,清洗干净后去籽,将新鲜山楂果肉与异 Vc钠、茶多酚一起混合用打浆机打浆;将椰果肉、椰子水用打浆机打浆,得山楂浆,往山楂浆里加入复合酶制剂,加入量为山楂浆质量的2%,50℃下水浴振荡3h,所述复合酶制剂为β-葡聚糖酶、果胶酶、纤维素酶按质量比1:4:3组成。往酶处理山楂浆中入葡萄糖浆调配均匀,加入量为预处理原料质量的12%,然后过胶体磨均质机,再置于90℃水浴灭菌,时间为15min;冷却至37℃,得预处理原料;
接种发酵:将嗜酸乳杆菌NCU426按104cfu/g的接种量接种到上述制备好的山楂基料中,37℃恒温发酵18h,然后加入特制得枸杞多糖,加入量为预处理原料质量的7%,搅拌均匀,继续发酵18h,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,即得发酵山楂浆成品。
实施例3
一种发酵山楂浆及制备方法: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CGMCCNO15572。
一种发酵山楂浆及制备方法:
发酵基料的制备:精选新鲜山楂,清洗干净后去籽,将新鲜山楂果肉与异 Vc钠、茶多酚一起混合用打浆机打浆;将椰果肉、椰子水用打浆机打浆,得山楂浆,往山楂浆里加入复合酶制剂,加入量为山楂浆质量的2%,50℃下水浴振荡3h,所述复合酶制剂为β-葡聚糖酶、果胶酶、纤维素酶按质量比1:4:3组成。往酶处理山楂浆中入葡萄糖调配均匀,加入量为预处理原料质量的12%,然后过胶体磨均质机,再置于85~100℃水浴灭菌,时间为13min;冷却至37℃,得预处理原料;
接种发酵:将嗜酸乳杆菌NCU426按105cfu/g的接种量接种到上述制备好的山楂基料中,37℃恒温发酵18h,然后加入特制得枸杞多糖,加入量为预处理原料质量的7%,搅拌均匀,继续发酵18h,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121℃,时间8s的灭菌处理,无菌热罐装,即得发酵山楂浆成品。
实施例4
一种发酵山楂浆及制备方法: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CGMCCNO15572。
一种发酵山楂浆及制备方法:
发酵基料的制备:精选新鲜山楂,清洗干净后去籽,将新鲜山楂果肉与异 Vc钠、茶多酚一起混合用打浆机打浆;将椰果肉、椰子水用打浆机打浆,得山楂浆,往山楂浆里加入复合酶制剂,加入量为山楂浆质量的2%,50℃下水浴振荡3h,所述复合酶制剂为β-葡聚糖酶、果胶酶、纤维素酶按质量比1:4:3组成。往酶处理山楂浆中入白砂糖调配均匀,加入量为预处理原料质量的10%,然后过胶体磨均质机,再置于100℃水浴灭菌,时间为10min;冷却至37℃,得预处理原料;
接种发酵:将嗜酸乳杆菌NCU426按106cfu/g的接种量接种到上述制备好的山楂基料中,37℃恒温发酵18h,然后加入特制得枸杞多糖,加入量为预处理原料质量的6%,搅拌均匀,继续发酵18h,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3min的灭菌处理,无菌热罐装,即得发酵山楂浆成品。
对比例1
山楂酱为普通市售添加香精、色素、防腐剂的非发酵山楂酱产品。
山楂发酵前后营养成分的对比结果见表1
表1
从表中数据可以发现,本发明工艺可有效保留山楂中的Vc、黄酮等营养物质;采用了本发明工艺参数的实施例1-4制备的发酵山楂浆的营养价值明显高于高于未采用发酵工艺的山楂浆。
对实施例1-4发酵前后的山楂浆产品进行感官评定,以色泽、香气、滋味及口感作为山楂浆感官评分指标,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1-4发酵制得的山楂浆,其色泽、香气、滋味、口感上都优于未经发酵的山楂浆,更优于普通市售非发酵山楂酱。
将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 |
从上表可以看出嗜酸乳杆菌NCU426菌株对肠胃致病菌有一定的抑制作用,其发酵的山楂浆长期饮用对人体的肠胃有一定的好处。
Claims (1)
1.一种发酵山楂浆的制备方法,其特征在于:通过嗜酸乳杆菌NCU426发酵剂发酵而成;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CGMCCNO15572。
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