CN109497516A - 一种综合果粮蔬酵素的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明属酵素制备技术领域，提供一种综合果粮蔬酵素的制备方法，利用营养丰富的粮食和果粮蔬，通过发酵富集原料中的有机酸等营养物质，生产具有抗氧化功能的酵素产品，以丰富酵素市场，扩宽酵素的产业链。原辅料选择；原料膨化；酒精发酵；醋酸、乳酸、柠檬酸、苹果酸发酵；提取发酵液；酵素制备；灭菌即可；以黄米和沙棘为原料，以土豆干、胡萝卜干、苹果、燕麦片、山楂、番茄、桑葚、香菇、红枣、卷心菜、菠菜、白菜为辅料复配，用醋酸菌、乳酸菌和黑曲霉菌复配进行发酵、提取发酵液、调配、灭菌，制得综合果粮蔬酵素。色泽红棕色、香味浓郁和谐、酸味柔和、味道醇厚，富集了原辅料中的营养物质，复合有机酸，具有潜在的保健调理功能。
Description
技术领域
本发明属于酵素制备技术领域，具体涉及一种综合果粮蔬酵素的制备方法，富集多种酵素成分以达到营养富集的功能酵素制作方法。
背景技术
近年来，酵素越来越广受关注，酵素中含有的生物活性成分，可影响服用者体内的活性酶，从细胞层面调节机体的生命活动。可以说，益生酵素是具有生命活力的安全保健品，其具有巨大的养生和发展前景。酵素的主要功能有：
润肠作用：益生中的活性益生菌进入肠道后，可以迅速进行生长繁殖，代谢产生的乳酸、二氧化碳使肠内pH值迅速降低，抑制了病原菌和有害人体健康的细菌的繁殖，从而起到预防感染、维持肠内菌群平衡的作用。
抗癌作用：酵素中的活性乳酸菌不仅能防治大肠癌，对于其他癌症，肝癌、乳腺癌、胃癌、白血病、前列腺癌等，都具有非常显著的抗肿瘤活性。其作用机制主要有：促进人体免疫系统的抗肿瘤反应；吸附、降解致癌物质；活性乳酸菌具有抗突变活性；诱导肿瘤细胞凋亡；抑制癌细胞端粒酶的活性，中断其可怕的无限增长。
净化血液：对抵御心血管病有一定功效。具体就表现在可一定程度降低高血压、高血脂、高血糖、胆固醇等。
抗过敏：有效改善各种类型过敏、调整孕妇体质、预防感冒、促进营养吸收。
补充营养物质及能量：促进细胞新陈代谢，产生能量修复受损细胞，补充人体必需的营养物质。
消炎抗菌：研究发现膏状酵素对大肠杆菌、铜绿假单胞菌、金黄色葡萄球菌以及痤疮病原菌抑制作用优于粉状酵素产品。
解酒保肝：植物酵素有明显的解酒作用，可以有效地降低谷草转氨酶（GOT）、谷丙转氨酶（GPT）活性，具有一定的保肝护肝作用。
美白抗衰老：酵素可以促进表皮细胞的新陈代谢，消化分解老化细胞，促进真皮纤维的再生和汗腺的分泌，还可以清洁皮肤、去除油脂、淡化细纹、使皮肤紧实、细致、有光泽。
提高免疫力：酵素具有增强细胞免疫的功能。
抗氧化：酵素中含有丰富的酶系、维生素和矿物质等营养成分及黄酮和多酚类物质，具有抗氧化作用。
酵素还有调整免疫应答、整肠、消除便秘、抵御痛风、2型糖尿病、解酒等的功能。
绝大多数酵素以及酵素原液形态销售，少部分是酵素饮料、酵素干粉。销售模式以代购、网店、直接零售为主。现阶段并没有形成产业品牌效应，市场前景广阔；随着人们生活水平的进一步提高，保健观念的加强，保健品必将成为不可逆转的健康消费新潮流。未来保健食品的发展趋势是天然、有效、卫生、方便，而有效的天然保健食品将成为中国消费者的最爱。酵素作为一种天然、营养的食品，必定会成为国人最青睐的健康养生食品。就现阶段的酵素食品补充剂而言，仍存在亟待进一步发展领域。
发明内容
本发明的目的在于开发一种综合果粮蔬酵素的制备方法，利用营养丰富的粮食和果粮蔬，通过发酵富集原料中的有机酸等营养物质，生产具有抗氧化功能的酵素产品，以丰富酵素市场，扩宽酵素的产业链。
本发明由如下技术方案实现的：一种综合果粮蔬酵素的制备方法，原辅料选择；原料膨化；酒精发酵；醋酸、乳酸、柠檬酸、苹果酸发酵；提取发酵液；酵素制备；灭菌即可；具体步骤如下：
（1）选择原辅料：原料为黄米和沙棘原汁，用量为按重量比黄米：沙棘原汁为4:1，辅料为土豆干、胡萝卜干、苹果、燕麦片、山楂、番茄、桑葚、香菇、红枣、卷心菜、菠菜、白菜，重量比为3:3:2:2:0.25:0.25:0.25:0.25:0.25:0.25:0.25:0.25；
（2）原料膨化：黄米膨化至糊化率为≥95%备用；
（3）酒精发酵：按100公斤黄米原料加入0.2公斤酵母菌和0.2公斤酿酒曲的比例加入酵母菌和酿酒曲，按100公斤黄米原料加入400公斤灭菌水，搅拌均匀后输送到酒精发酵罐，发酵室温控制在20-25℃，品温在25-29℃，前3天敞口发酵，每日搅拌两次，后7天静止发酵，直到缸内原料的温度下降，酒精发酵结束；
（4）醋酸、乳酸、柠檬酸、苹果酸发酵：酒精发酵结束后，将沙棘原汁与酒精发酵液混合均匀成为醪液，再按照醪液与辅料重量比为2:1的比例加入辅料，然后再加入辅料重量0.2%的纤维素酶和辅料重量0.2%的果胶酶，翻拌均匀即为新发酵半固体；加入新发酵半固体重量20%的复合菌种进行发酵，其中：复合菌种为：醋酸菌：乳酸菌：黑曲霉菌=2:1:1v/v/v；将混合好的物料翻拌均匀，送至发酵转筒中，保温发酵，品温升至38-43℃翻醅，品温保持在45℃时，保证每日转筒翻醅两次；当发酵8-9天时品温自然下降，发酵结束；
（5）提取发酵液：将发酵成熟的醅子转移至淋池，采用循环套淋法进行发酵液的提取；
（6）酵素制备：发酵液进行浓缩，浓缩条件为：真空度：＜-0.07Mpa；蒸发室温70℃；蒸汽压强：0.08Mpa；流量：9-11吨/h；浓缩至50%；
（7）灭菌：常压蒸汽灭菌法进行灭菌，灭菌温度为972℃，灭菌恒温时间：302min即可。
步骤（3）中酒精发酵时，黄米、酵母菌和酿酒曲与水的重量比为1：0.2:4；酵母菌和酿酒曲的重量比为1:1。
步骤（4）中所述醪液与辅料混合翻拌均匀后，调整水分至62-65%，酒精含量为4.5%-5.0% Vol，得到新发酵半固体，然后接入复合菌种保温发酵；复合菌种与新发酵半固体的重量比为1:0.2。
本发明制得的酵素与普通沙棘醋相比：本发明以黄米和沙棘为原料汁按一定比例复配，并在辅料中添加燕麦片和土豆干等为辅料，采用工业化设备进行原料处理、酒精发酵、醋酸、乳酸、柠檬酸、苹果酸发酵、提取发酵液、浓缩调配灭菌工艺制得综合果粮蔬酵素。该产品，色泽呈红棕色，天然纯正，鲜亮有光泽，澄清透明、香味浓郁和谐，香味协调，果蔬香纯正；酸味柔和，味香醇厚，酸甜适口，味道醇厚，爽滑细腻，具有潜在的保健功能，赋予了产品养生保健特色。
附图说明
图1为本发明所述方法的工艺流程图。
具体实施方式
实施例1：一种综合果粮蔬酵素的制备方法，原辅料选择；原料膨化；酒精发酵；醋酸、乳酸、柠檬酸、苹果酸发酵；提取发酵液；酵素制备；灭菌即可；具体步骤如下：
（1）选择原辅料：原料为黄米和沙棘原汁，用量为按重量比黄米：沙棘原汁为4:1，辅料为土豆干、胡萝卜干、苹果、燕麦片、山楂、番茄、桑葚、香菇、红枣、卷心菜、菠菜、白菜，重量比为3:3:2:2:0.25:0.25:0.25:0.25:0.25:0.25:0.25:0.25；原料选择成熟度高、品质优良且饱满的黄米。沙棘原汁选择天然鲜榨沙棘原汁，沙棘原汁在拌醅时添加。剔除病虫害和腐烂的粮食原料，以免影响产品最终的色、香、味，减少微生物污染的可能。
（2）原料膨化：黄米原料输送至膨化设备中进行膨化，黄米膨化至糊化率为≥95%备用；
（3）酒精发酵：黄米、酵母菌和酿酒曲与水的重量比为1：0.2:4；酵母菌和酿酒曲的重量比为1:1。按100公斤黄米原料加入0.2公斤酵母菌和0.2公斤酿酒曲的比例加入酵母菌和酿酒曲，按100公斤黄米原料加入400公斤灭菌水，搅拌均匀后，输送到酒精发酵罐，发酵室温控制在20-25℃，品温在25-29℃，前3天敞口发酵，每日搅拌两次，后7天静止发酵，直到缸内原料的温度下降，酒精发酵结束；酒精发酵产物指标检测如表1所示：
表1：酒精发酵产物指标检测结果
（4）醋酸、乳酸、柠檬酸、苹果酸发酵：酒精发酵结束后，将沙棘原汁与酒精发酵液混合均匀成为醪液，再按照醪液与辅料重量比为2:1的比例加入辅料，然后再加入辅料重量0.2%的纤维素酶和辅料重量0.2%的果胶酶，调整水分至62-65%，酒精含量为4.5%-5.0% Vol，得到新发酵半固体；然后接入复合菌种保温发酵；
为确定复合菌种的最佳使用比例，将酒醅平均分为4分，分别接入20%复合菌种，其菌种比例分别为醋酸菌：乳酸菌：黑曲霉菌=1:1:1、2:1:1、1:2:1、1:1:2，分别翻拌均匀，由工业化移动小车运送至不同的发酵转筒中，保温发酵。待品温上升到38~43℃通过控制面板调节转筒进行翻醅，待品温保持在45℃，保持每日转筒两次。当发酵8~9天时品温自然下降，说明酒精氧化基本完成。不同菌种比例的发酵半成品指标检测评价结果如表2所示。
表2：不同菌种比例的发酵半成品指标检测评价结果
综合上表中的理化检测指标和感官评价指标可知，复合菌种使用种类和使用量为醋酸菌：乳酸菌：黑曲霉菌=2:1:1时，发酵产品的感官和营养物质含量综合评价最高。因此，在酒精发酵结束后，选择复合菌种（醋酸菌：乳酸菌：黑曲霉菌=2:1:1）进一步发酵，分解原辅料中的营养物质。
加入新发酵半固体重量20%的复合菌种进行发酵，其中：复合菌种为：醋酸菌：乳酸菌：黑曲霉菌=2:1:1v/v/v；将混合好的物料翻拌均匀，送至发酵转筒中，保温发酵，品温升至38-43℃翻醅，品温保持在45℃时，保证每日转筒翻醅两次；当发酵8-9天时品温自然下降，发酵结束；
（5）提取发酵液：将发酵成熟的醅子由移动小车转移至淋池，采用循环套淋法进行发酵液的提取；
（6）酵素制备：发酵液进入浓缩设备中进行浓缩，浓缩条件为：浓缩罐的真空度：＜-0.07Mpa；蒸发室温70℃；蒸汽压强：0.08Mpa；流量：9-11吨/h；浓缩至50%；
（7）灭菌：常压蒸汽灭菌法进行灭菌，灭菌温度为972℃，灭菌恒温时间：302min即可。
所制备的酵素进行理化指标检测，检测结果见表3。感官评价分析结果见表4。营养成分与某市售产品多果酵素进行对比检测结果见表5。
表3：酵素成分检测结果
表4：感官评价分析
表5：酵素与某市售多果酵素营养成分分析结果
研究表明黄酮类物质具有抗氧化、提高免疫力、保护心血管系统、调节人体代谢功能，延缓衰老、调理脉气、改善神经衰弱，提高记忆力、等的功效。本发明产品中黄酮含量丰富，具有一定的营养功能。琥珀酸在2mg/ml浓度时对金黄色葡萄球菌、卡他球菌以及伤寒、绿脓、变形、痢疾杆菌有抑制作用。琥珀酸对毒眼镜蛇中的小鼠有明显的保护作用。L—苹果酸为天然果汁之重要成份，与柠檬酸相比具有酸度大(酸味比柠檬酸强20%)，但味道柔和(具有较高的缓冲指数)，具特殊香味，不损害口腔与牙齿，代谢上有利于氨基酸吸收，不积累脂肪，是新一代的食品酸味剂，被生物界和营养界誉为“最理想的食品酸味剂。”，2013年以来在老年及儿童食品中正取代柠檬酸。L—苹果酸是人体必需的一种有机酸，也是一种低热量的理想食品添加剂。当50%L－苹果酸与20%柠檬酸共用时，可呈现强烈的天然果实风味。L－苹果酸可以用于治疗肝病、贫血、免疫力低下、尿毒症、高血压、肝衰竭等多种疾病，并能减轻抗癌药物对正常细胞的毒害作用；还可用于制备和合成驱虫剂、抗牙垢剂等。柠檬酸主要用作酸味剂、增溶剂、缓冲剂、抗氧化剂、除腥脱臭剂、风味增进剂、胶凝剂、调色剂等。此外，柠檬酸还有抑制细菌、护色、改进风味、促进蔗糖转化等作用。柠檬酸还具有螯合作用，能够清除某些有害金属。柠檬酸能够防止因酶催化和金属催化引起的氧化作用，从而阻止速冻水果变色变味。乳酸在酿造啤酒时，加入适量乳酸既能调整 pH 值促进糖化，有利于酵母发酵，提高啤酒质量，又能增加啤酒风味，延长保质期。在白酒、清酒和果酒中用于调节 pH ，防止杂菌生长，增强酸味和清爽口感；5.缓冲型乳酸可应用于硬糖，水果糖及其它糖果产品中，酸味适中且糖转化率低。乳酸粉可用于各类糖果的上粉，作为粉状的酸味剂；有很强的防腐保鲜功效，可用在果酒、饮料、肉类、食品、糕点制作、蔬菜 ( 橄榄、小黄瓜、珍珠洋葱 )腌制以及罐头加工、粮食加工、水果的贮藏，具有调节 pH 值、抑菌、延长保质期、调味、保持食品色泽、提高产品质量等作用。
本发明制得的酵素与普通沙棘醋相比：本发明以黄米和沙棘为原料汁按一定比例复配，并在辅料中添加燕麦片和土豆干等为辅料，采用工业化设备进行原料处理、酒精发酵、醋酸、乳酸、柠檬酸、苹果酸发酵、提取发酵液、浓缩调配灭菌工艺制得综合果粮蔬酵素。该产品，色泽呈红棕色，澄清透明、香味浓郁和谐、酸味柔和，味香醇厚，具有潜在的保健功能，赋予了产品养生保健特色。
Claims (3)
1.一种综合果粮蔬酵素的制备方法，原辅料选择；原料膨化；酒精发酵；醋酸、乳酸、柠檬酸、苹果酸发酵；提取发酵液；酵素制备；灭菌即可；其特征在于：具体步骤如下：
（1）选择原辅料：原料为黄米和沙棘原汁，用量为按重量比黄米：沙棘原汁为4:1，辅料为土豆干、胡萝卜干、苹果、燕麦片、山楂、番茄、桑葚、香菇、红枣、卷心菜、菠菜、白菜，重量比为3:3:2:2:0.25:0.25:0.25:0.25:0.25:0.25:0.25:0.25；
（2）原料膨化：黄米膨化至糊化率为≥95%备用；
（3）酒精发酵：按100公斤黄米原料加入0.2公斤酵母菌和0.2公斤酿酒曲的比例加入酵母菌和酿酒曲，按100公斤黄米原料加入400公斤灭菌水，搅拌均匀后输送到酒精发酵罐，发酵室温控制在20-25℃，品温在25-29℃，前3天敞口发酵，每日搅拌两次，后7天静止发酵，直到缸内原料的温度下降，酒精发酵结束；
（4）醋酸、乳酸、柠檬酸、苹果酸发酵：酒精发酵结束后，将沙棘原汁与酒精发酵液混合均匀成为醪液，再按照醪液与辅料为2:1v/w的比例加入辅料，然后再加入辅料重量0.2%的纤维素酶和辅料重量0.2%的果胶酶；加入辅料重量20%的复合菌种进行发酵，其中：复合菌种为：醋酸菌：乳酸菌：黑曲霉菌=2:1:1v/v/v；将混合好的物料翻拌均匀，送至发酵转筒中，保温发酵，品温升至38-43℃翻醅，品温保持在45℃时，保证每日转筒翻醅两次；当发酵8-9天时品温自然下降，发酵结束；
（5）提取发酵液：将发酵成熟的醅子转移至淋池，采用循环套淋法进行发酵液的提取；
（6）酵素制备：发酵液进行浓缩，浓缩条件为：真空度：＜-0.07Mpa；蒸发室温70℃；蒸汽压强：0.08Mpa；流量：10吨/h左右；浓缩至50%；
（7）灭菌：常压蒸汽灭菌法进行灭菌，灭菌温度为97 ±2℃，灭菌恒温时间：30±2min即可。
2.根据权利要求1所述的一种综合果粮蔬酵素的制备方法，其特征在于：步骤（3）中酒精发酵时，黄米、酵母菌和酿酒曲与水的重量比为1：0.2:4；酵母菌和酿酒曲的重量比为1:1。
3.根据权利要求1所述的一种综合果粮蔬酵素的制备方法，其特征在于：步骤（4）中所述醪液与辅料混合翻拌均匀后，调整水分至62-65%，酒精含量为4.5%-5.0% Vol，得到新发酵半固体，然后接入复合菌种保温发酵；复合菌种与新发酵半固体的重量比为1:0.2。
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| CN112602926A (zh) * | 2020-12-30 | 2021-04-06 | 浙江大学 | 一种富含吡咯喹啉醌和γ-氨基丁酸的植物酵素及其制造方法 |
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