CN109673893A - 一种黑蒜乳酸菌发酵饮品及其制备方法 - Google Patents
一种黑蒜乳酸菌发酵饮品及其制备方法 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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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- 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
- A23V2400/125—Casei
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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
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- A23V2400/11—Lactobacillus
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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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明属于食品饮料领域,尤其涉及一种黑蒜乳酸菌发酵饮品,包括以下重量份数原料:黑蒜汁80‑120份、乳粉8‑12份、山药粉2‑6份、银耳粉1‑4份、复合乳酸菌2‑5份。该饮品选用干酪乳杆菌、副干酪乳杆菌、嗜酸乳杆菌、植物乳杆菌的复合菌株混合发酵制备得到,该饮品不仅具有乳酸菌饮品的风味、香气和口感,而且增添了黑蒜所具有的营养和保健功能,同时还提供了该饮品的制备方法,采用工艺调控大蒜素的含量,制备出适合各类人群饮用的黑蒜乳酸菌饮品。
Description
技术领域
本发明属于食品饮料领域,尤其涉及一种黑蒜乳酸菌发酵饮品及其制备方法。
背景技术
黑蒜(black garlic),又名发酵黑蒜,是用新鲜生蒜,带皮在发酵箱里发酵90-120天后制成的食品,能够保留生大蒜原有成份,并且黑蒜中的微量元素含量较高,味道酸甜,无蒜味。
黑蒜超高的营养价值以及“甜、软、糯”的口感正逐渐被人们认识和认可,正逐步走向百姓生活。食后无蒜臭,具有抗氧化、抗酸化的功效,对糖尿病、高血压、高血脂、癌等疾病亦有疗效。检验机构检测报告显示:鲜大蒜每100g含水分63.8g、糖7.2g、蛋白质5.2g、脂肪10.2g、钙10mg、磷12.5mg、铁1.3mg、维生素B1 0.29mg、尼克酸0.8mg、维生素C 7mg,此外还含有镁及其他微量元素等,这些都是人体不可缺少的营养成;而黑蒜每100g含水分43.6g、钙13mg、镁52mg、铁2.1mg、钠36mg、钾930mg、锌1.4mg维生素B6 10.726mg、维生素B20.126mg、烟酸10.048mg等,由此可以看出,黑蒜比大蒜的水分、脂肪等有显著的降低,微量元素有显著提高,而蛋白质、糖分、维生素等则至少为大蒜的2倍以上,因此,黑蒜具有丰富的人体必需同时可以提高机能的营养成分。近几年来,黑蒜功能性产品的应用及需求量越来越大,但目前对黑蒜的开发多停留在加工工艺的改进,黑蒜多元化的深加工产品还很少。
乳酸菌是重要的益生菌,可使肠道菌群的构成发生有益变化,改善人体胃肠道功能,恢复人体肠道内菌群平衡,形成抗菌生物屏障,维护人体健康。乳酸菌在人体肠道中产生的有机酸可帮助消化,调整大、小肠的蠕动,以利肠道正常运作。乳酸还能够帮助钙质吸收。防止腹泻,保持体内菌丛生态的平衡。乳酸菌在肠胃道中生长,由于有微生物族群的抗拮作用,会使产生致癌物的不良细菌大量减少,进而减少致癌机率。乳酸菌所分泌的乳酸能增加大、小肠的蠕动,防治腹泻。乳酸菌还在肠道中可以制造人体所需的维生素,例如维他命K、B2、B6、B12、叶酸等。乳酸菌种中以嗜酸乳杆菌和双叉乳杆菌对人体的影响最显著,它们主要的功用在于促进免疫调节,增强人体对肠道感染的抵抗能力,减少腹泻,并帮助生成维他命B群和K,更加强吸收钙、铁、钾等。在近年备受人们关注。
将黑蒜和乳酸菌的功效结合,研发出一款新型的自然养生保健发酵饮品,既可保留黑蒜和乳酸菌肠道益生菌特有的生理活性,又具有酸甜可口,香气浓郁的口感。
发明内容
针对黑蒜存在的问题,再结合乳酸菌的作用,本发明提供一种黑蒜乳酸菌发酵饮品,该饮品选用干酪乳杆菌、副干酪乳杆菌、嗜酸乳杆菌、植物乳杆菌的复合菌株混合发酵制备得到,该饮品不仅具有乳酸菌饮品的风味、香气和口感,而且增添了黑蒜所具有的营养和保健功能;同时还提供了该饮品的制备方法,采用工艺调控大蒜素的含量,制备出适合各类人群饮用的黑蒜乳酸菌饮品。
一种黑蒜乳酸菌发酵饮品,包括以下重量份数原料:黑蒜汁80-120份、乳粉8-12份、山药粉2-6份、银耳粉1-4份、复合乳酸菌2-5份。
所述的黑蒜汁的制备工艺为:
S1 将黑蒜破碎,加入8-12倍体积水,45~55℃条件下超声85~120 min,煮沸20-30min,均质后过滤,得黑蒜浓缩汁原料;
S2将获得的黑蒜浓缩汁加水稀释4-6倍,得到黑蒜汁。
所述的复合乳酸菌为植物乳杆菌、干酪乳杆菌、副干酪乳杆菌、嗜酸乳杆菌的混合物。
所述的银耳粉的制备工艺为:将干银耳,在清水中洗涤干净,干燥后粉碎研磨即得。
所述的山药粉制备工艺为:将山药洗净、蒸煮、去皮,冻干干燥,粉碎即得。
上述黑蒜乳酸菌发酵饮品的制备方法,包括以下步骤:
(1)向黑蒜汁中加入乳粉、银耳粉,搅拌均匀;
(2)将活化后的复合乳酸菌接种至黑蒜汁中,30-40℃发酵24-48h;
(3)发酵结束后,加入灭菌的山药粉,搅拌均匀后进行均质,过筛;
(4)调配好的饮料在无菌条件,装入无菌包装容器中。
所述的步骤(2)复合乳酸菌活化的工艺为:
J1将土豆、西红柿、黄豆粉与水按照2:2:1:20质量比混合后煮沸过滤得到发酵所用的培养基;
J2将培养基杀菌;
J3分别接种植物乳杆菌、嗜酸乳杆菌、干酪乳杆菌和副干酪乳杆菌在培养基中进行3或4次传代培养;
J4当pH为3.5~4.0时菌种达到正常活力,将单一菌种按照1:1:1:1比例复配后作为发酵菌种置于冰箱中保存备用。
所述的步骤(3)均质的条件为:压力10-15MPa、温度5-10℃、1-3次。
本发明的有益效果
1、无副作用
本发明在黑蒜汁的制备过程中,降低大蒜素的含量,减少其对肠道和眼睛的影响,同时通过添加其他原料,起到保护胃黏膜等的作用;另外利用剩余大蒜素的杀菌作用,保证饮品的保质期。
2、无添加剂、口味佳
本发明充分利用黑蒜的甜度,不需额外添加甜味剂,同时采用常规食用的原料,起到稳定剂的作用,同时制备的饮品营养丰富,且口感好,满足人身体的营养需求。
3、适应人群广
因为本申请的饮品无副作用,营养价值高,使用人群广。
具体实施方式
所述的银耳粉的制备工艺为:将干银耳,在清水中洗涤干净,50-70℃烘箱中干燥24h后,粉碎研磨即得。
所述的山药粉制备工艺为:将山药洗净、100℃蒸煮20 min、去皮,在真空度为30-50Pa、5℃条件下,保持5h,然后控制真空度为15-30Pa,保持3h,粉碎即得。
实施例1
一种黑蒜乳酸菌发酵饮品,包括以下重量份数原料:黑蒜汁80份、乳粉12份、山药粉2份、银耳粉4份、复合乳酸菌2份。
所述的黑蒜汁的制备工艺为:
S1 将黑蒜破碎,加入8倍体积水,45℃条件下超声85 min,煮沸30min,均质机中均质后过滤,得黑蒜浓缩汁原料;
S2将获得的黑蒜浓缩汁加水稀释6倍,得到黑蒜汁。
上述黑蒜乳酸菌发酵饮品的制备方法,包括以下步骤:
(1)室温下,向黑蒜汁中加入乳粉、银耳粉,搅拌均匀;
(2)将活化后的复合乳酸菌接种至黑蒜汁中,30℃发酵48h;
(3)发酵结束后,加入灭菌的山药粉,搅拌均匀后进行均质,过筛;所述均质的条件为:压力10MPa、温度10℃、3次;
(4)调配好的饮料在无菌条件,装入无菌包装容器中。
所述的步骤(2)复合乳酸菌活化的工艺为:
J1将土豆、西红柿、黄豆粉与水按照2:2:1:20质量比混合后煮沸过滤得到发酵所用的培养基;
J2将培养基分装在洗净的三角瓶中置于高压杀菌锅中杀菌;
J3分别接种植物乳杆菌、嗜酸乳杆菌、干酪乳杆菌和副干酪乳杆菌在培养基中进行3次传代培养;
J4当pH为3.5~4.0时菌种达到正常活力,将单一菌种按照1:1:1:1比例复配后作为发酵菌种置于冰箱中保存备用。
实施例2
一种黑蒜乳酸菌发酵饮品,包括以下重量份数原料:黑蒜汁120份、乳粉8份、山药粉6份、银耳粉1份、复合乳酸菌5份。
所述的黑蒜汁的制备工艺为:
S1 将黑蒜破碎,加入12倍体积水, 55℃条件下超声120 min,煮沸20min,均质后过滤,得黑蒜浓缩汁原料;
S2将获得的黑蒜浓缩汁加水稀释4倍,得到黑蒜汁。
上述黑蒜乳酸菌发酵饮品的制备方法,包括以下步骤:
(1)向黑蒜汁中加入乳粉、银耳粉,搅拌均匀;
(2)将活化后的复合乳酸菌接种至黑蒜汁中, 40℃发酵24h;
(3)发酵结束后,加入灭菌的山药粉,搅拌均匀后进行均质,过筛;所述均质的条件为:压力15MPa、温度5℃、1次;
(4)调配好的饮料在无菌条件,装入无菌包装容器中。
所述的步骤(2)复合乳酸菌活化的工艺为:
J1将土豆、西红柿、黄豆粉与水按照2:2:1:20质量比混合后煮沸过滤得到发酵所用的培养基;
J2将培养基分装在洗净的三角瓶中置于高压杀菌锅中杀菌;
J3分别接种植物乳杆菌、嗜酸乳杆菌、干酪乳杆菌和副干酪乳杆菌在培养基中进行4次传代培养;
J4当pH为3.5~4.0时菌种达到正常活力,将单一菌种按照1:1:1:1比例复配后作为发酵菌种置于冰箱中保存备用。
实施例3
一种黑蒜乳酸菌发酵饮品,包括以下重量份数原料:黑蒜汁100份、乳粉10份、山药粉4份、银耳粉2份、复合乳酸菌3份。
所述的黑蒜汁的制备工艺为:
S1 将黑蒜破碎,加入10倍体积水,50℃条件下超声100 min,煮沸25min,均质后过滤,得黑蒜浓缩汁原料;
S2将获得的黑蒜浓缩汁加水稀释5倍,得到黑蒜汁。
上述黑蒜乳酸菌发酵饮品的制备方法,包括以下步骤:
(1)向黑蒜汁中加入乳粉、银耳粉,搅拌均匀;
(2)将活化后的复合乳酸菌接种至黑蒜汁中,35℃发酵36h;
(3)发酵结束后,加入灭菌的山药粉,搅拌均匀后进行均质,过筛;所述均质的条件为:压力13MPa、温度8℃、2次。
(4)调配好的饮料在无菌条件,装入无菌包装容器中。
所述的步骤(2)复合乳酸菌活化的工艺为:
J1将土豆、西红柿、黄豆粉与水按照2:2:1:20质量比混合后煮沸过滤得到发酵所用的培养基;
J2将培养基分装在洗净的三角瓶中置于高压杀菌锅中杀菌;
J3分别接种植物乳杆菌、嗜酸乳杆菌、干酪乳杆菌和副干酪乳杆菌在培养基中进行3次传代培养;
J4当pH为3.5~4.0时菌种达到正常活力,将单一菌种按照1:1:1:1比例复配后作为发酵菌种置于冰箱中保存备用。
对比例1
一种黑蒜乳酸菌发酵饮品,包括以下重量份数原料:黑蒜汁100份、乳粉10份、复合乳酸菌3份。
所述的黑蒜汁的制备工艺为:
S1 将黑蒜破碎,加入10倍体积水,50℃条件下超声100 min,煮沸25min,均质后过滤,得黑蒜浓缩汁原料;
S2将获得的黑蒜浓缩汁加水稀释5倍,得到黑蒜汁。
上述黑蒜乳酸菌发酵饮品的制备方法,包括以下步骤:
(1)向黑蒜汁中加入乳粉,搅拌均匀;
(2)将活化后的复合乳酸菌接种至黑蒜汁中,35℃发酵36h;
(3)发酵结束后,均质,过筛;所述均质的条件为:压力13MPa、温度8℃、2次。
(4)调配好的饮料在无菌条件,装入无菌包装容器中。
所述的步骤(2)复合乳酸菌活化的工艺为:
J1将土豆、西红柿、黄豆粉与水按照2:2:1:20质量比混合后煮沸过滤得到发酵所用的培养基;
J2将培养基分装在洗净的三角瓶中置于高压杀菌锅中杀菌;
J3分别接种植物乳杆菌、嗜酸乳杆菌、干酪乳杆菌和副干酪乳杆菌在培养基中进行3次传代培养;
J4当pH为3.5~4.0时菌种达到正常活力,将单一菌种按照1:1:1:1比例复配后作为发酵菌种置于冰箱中保存备用。
对比例2
一种黑蒜乳酸菌发酵饮品,包括以下重量份数原料:黑蒜汁100份、乳粉10份、山药粉4份、银耳粉2份、复合乳酸菌3份。
所述的黑蒜汁的制备工艺为:
S1 将黑蒜破碎,加入10倍体积水,50℃条件下超声100 min,均质后过滤,得黑蒜浓缩汁原料;
S2将获得的黑蒜浓缩汁加水稀释5倍,得到黑蒜汁。
上述黑蒜乳酸菌发酵饮品的制备方法,包括以下步骤:
(1)向黑蒜汁中加入乳粉、银耳粉,搅拌均匀;
(2)将活化后的复合乳酸菌接种至黑蒜汁中,35℃发酵36h;
(3)发酵结束后,加入灭菌的山药粉,搅拌均匀后进行均质,过筛;所述均质的条件为:压力13MPa、温度8℃、2次。
(4)调配好的饮料在无菌条件,装入无菌包装容器中。
所述的步骤(2)复合乳酸菌活化的工艺为:
J1将土豆、西红柿、黄豆粉与水按照2:2:1:20质量比混合后煮沸过滤得到发酵所用的培养基;
J2将培养基分装在洗净的三角瓶中置于高压杀菌锅中杀菌;
J3分别接种植物乳杆菌、嗜酸乳杆菌、干酪乳杆菌和副干酪乳杆菌在培养基中进行3次传代培养;
J4当pH为3.5~4.0时菌种达到正常活力,将单一菌种按照1:1:1:1比例复配后作为发酵菌种置于冰箱中保存备用。
对比例3
一种黑蒜乳酸菌发酵饮品,包括以下重量份数原料:黑蒜汁100份、乳粉10份、山药粉4份、银耳粉2份、复合乳酸菌3份。
所述的黑蒜汁的制备工艺为:
S1 将黑蒜破碎,加入10倍体积水,50℃条件下超声100 min,煮沸50 min,均质后过滤,得黑蒜浓缩汁原料;
S2将获得的黑蒜浓缩汁加水稀释5倍,得到黑蒜汁。
上述黑蒜乳酸菌发酵饮品的制备方法,包括以下步骤:
(1)向黑蒜汁中加入乳粉、银耳粉,搅拌均匀;
(2)将活化后的复合乳酸菌接种至黑蒜汁中,35℃发酵36h;
(3)发酵结束后,加入灭菌的山药粉,搅拌均匀后进行均质,过筛;所述均质的条件为:压力13MPa、温度8℃、2次。
(4)调配好的饮料在无菌条件,装入无菌包装容器中。
所述的步骤(2)复合乳酸菌活化的工艺为:
J1将土豆、西红柿、黄豆粉与水按照2:2:1:20质量比混合后煮沸过滤得到发酵所用的培养基; J2将培养基分装在洗净的三角瓶中置于高压杀菌锅中杀菌;
J3分别接种植物乳杆菌、嗜酸乳杆菌、干酪乳杆菌和副干酪乳杆菌在培养基中进行3次传代培养;
J4当pH为3.5~4.0时菌种达到正常活力,将单一菌种按照1:1:1:1比例复配后作为发酵菌种置于冰箱中保存备用。
对比例4
一种黑蒜乳酸菌发酵饮品,包括以下重量份数原料:黑蒜汁100份、乳粉10份、山药粉4份、银耳粉2份、复合乳酸菌3份。
所述的黑蒜汁的制备工艺为:
S1 将黑蒜破碎,加入10倍体积水,50℃条件下超声100 min,煮沸25min,均质后过滤,得黑蒜浓缩汁原料;
S2将获得的黑蒜浓缩汁加水稀释5倍,得到黑蒜汁。
上述黑蒜乳酸菌发酵饮品的制备方法,包括以下步骤:
(1)向黑蒜汁中加入乳粉、银耳粉,搅拌均匀;
(2)将活化后的复合乳酸菌接种至黑蒜汁中,35℃发酵36h;
(3)发酵结束后,加入灭菌的山药粉,搅拌均匀后进行均质,过筛;所述均质的条件为:压力13MPa、温度8℃、2次。
(4)调配好的饮料在无菌条件,装入无菌包装容器中。
所述的步骤(2)复合乳酸菌活化的工艺为:
J1将土豆、西红柿、黄豆粉与水按照2:2:1:20质量比混合后煮沸过滤得到发酵所用的培养基; J2将培养基分装在洗净的三角瓶中置于高压杀菌锅中杀菌;
J3分别接种植物乳杆菌、嗜酸乳杆菌、干酪乳杆菌和副干酪乳杆菌在培养基中进行6次传代培养;
J4当pH为3.5~4.0时菌种达到正常活力,将单一菌种按照1:1:1:1比例复配后作为发酵菌种置于冰箱中保存备用。
效果实施例
将实施例1-3及对比例1-4制备的饮品,从口感、保质期以及对有胃溃疡、肠道溃疡疾病的人群食用一段时间后的情况分析见下表。
找寻胃溃疡及肠道溃疡病人各60人,在符合要求的正常饮食下,每次饮用实施例及对比例的饮品5次,每次500ml,每个组10人,分析出现病情加重的人数,见表1。
表1 实施例1-3及对比例1-4制备的饮品品质分析
Claims (8)
1.一种黑蒜乳酸菌发酵饮品,其特征在于,包括以下重量份数原料:黑蒜汁80-120份、乳粉8-12份、山药粉2-6份、银耳粉1-4份、复合乳酸菌2-5份。
2.根据权利要求1所述的发酵饮品,其特征在于,所述的黑蒜汁的制备工艺为:
S1 将黑蒜破碎,加入8-12倍体积水,45~55℃条件下超声85~120 min,煮沸20-30min,均质后过滤,得黑蒜浓缩汁原料;
S2 将获得的黑蒜浓缩汁加水稀释4-6倍,得到黑蒜汁。
3.根据权利要求1所述的发酵饮品,其特征在于,所述的复合乳酸菌为植物乳杆菌、干酪乳杆菌、副干酪乳杆菌、嗜酸乳杆菌的混合物。
4.根据权利要求1所述的发酵饮品,其特征在于,所述的银耳粉的制备工艺为:将干银耳,在清水中洗涤干净,干燥后粉碎研磨即得。
5.根据权利要求1所述的发酵饮品,其特征在于,所述的山药粉制备工艺为:将山药洗净、蒸煮、去皮,冻干干燥,粉碎即得。
6.一种权利要求1-5任一所述的发酵饮品的制备方法,其特征在于,包括以下步骤:
(1)向黑蒜汁中加入乳粉、银耳粉,搅拌均匀;
(2)将活化后的复合乳酸菌接种至黑蒜汁中,30-40℃发酵24-48 h;
(3)发酵结束后,加入灭菌的山药粉,搅拌均匀后进行均质,过筛;
(4)调配好的饮料在无菌条件,装入无菌包装容器中。
7.根据权利要求6所述的制备方法,其特征在于,所述的步骤(2)复合乳酸菌活化的工艺为:
J1将土豆、西红柿、黄豆粉与水按照2:2:1:20质量比混合后煮沸过滤得到发酵所用的培养基;
J2将培养基杀菌;
J3分别接种植物乳杆菌、嗜酸乳杆菌、干酪乳杆菌和副干酪乳杆菌在培养基中进行3或4次传代培养;
J4当pH为3.5~4.0时菌种达到正常活力,将单一菌种按照1:1:1:1比例复配后作为发酵菌种置于冰箱中保存备用。
8.根据权利要求6所述的制备方法,其特征在于,所述的步骤(3)均质的条件为:压力10-15MPa、温度5-10℃、1-3次。
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