CN110169520B - 一种乳酸菌和酵母菌dv10协同发酵芒果功能饮料及其方法 - Google Patents
一种乳酸菌和酵母菌dv10协同发酵芒果功能饮料及其方法 Download PDFInfo
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Abstract
本发明提出了一种乳酸菌和酵母菌DV10协同发酵芒果功能饮料及其方法,所述的芒果功能饮料包括芒果、乳酸菌、酵母菌DV10、线叶金雀花、γ‑氨基丁酸、蔗糖和水。通过乳酸菌和酵母菌DV10协同发酵芒果、线叶金雀花和γ‑氨基丁酸的混合物获得。本发明制备获得的芒果功能饮料不添加香精防腐剂,气味芳香可口,益生菌含量高,含有多种抗氧化物质,能清除体内的自由基,延缓衰老。
Description
技术领域
本发明涉及食品领域,特别涉及一种乳酸菌和酵母菌DV10协同发酵芒果功能饮料及其方法。
背景技术
益生菌被定义为通过改善肠道微生物群落组成而有益于宿主健康的活微生物。目前,人们越来越关注新功能食品的开发和益生菌微生物在健康饮食中的应用。含有益生菌微生物的发酵饮料对全世界的人类饮食非常重要,因为发酵是一种经济的技术,有助于保存食物,改善其营养价值并增强其感官特性。益生微生物在乳制品饮料中的使用已被广泛推广。然而,乳糖不耐受,高脂肪,高胆固醇,牛奶过敏和素食生长促使非乳制益生菌产品领域的研究。水果含有丰富的营养成分,含有糖类以支持益生菌微生物的生长。因此,水果被认为是开发非乳制益生菌饮料的理想基质。
芒果(Mangifera indica L.)是一种原产印度的漆树科常绿大乔木,叶革质,互生;花小,杂性,黄色或淡黄色,成顶生的圆锥花序。芒果营养丰富,甜美可口,深受大众欢迎,为著名热带水果之一,芒果果实含有糖、蛋白质、粗纤维,芒果所含有的维生素A的前体胡萝卜素成分特别高,是所有水果中少见的。线叶金雀花,是一种草本针状灌木,加工后制成的一种天然健康饮品,含丰富的抗氧化类黄酮,对清除人体自由基,调节人体机能,预防和控制多种疾病起显著的疗效。
芒果含有多种生物活性化合物,如多酚,类胡萝卜素,维生素和膳食纤维,并具有营养和抗氧化特性。由于其多汁和甜味,芒果被称为水果之王,并且在各种成熟阶段被全世界的消费者广泛使用。除了作为成熟的水果消费外,芒果被加工成几种冷冻,罐装,脱水,浓缩和干燥的产品。据了解,研究使用乳酸混合发酵芒果浆酸性细菌和酵母尚未见报道。另外,混合培养发酵提供复杂的生长模式,也可以显着影响食物的功能和感官特性,植物乳杆菌发酵芒果浆具有最强的抗氧化能力,但具有令人不快的刺激性气味。
因此,研究一种基于水果的,口感气味良好的益生菌饮料,可以极大地丰富饮料市场,增加消费选择。
发明内容
鉴以此,本发明的目的在于提出一种不添加香精防腐剂,气味芳香可口,益生菌含量高,含有多种抗氧化物质,能清除体内的自由基,延缓衰老的新型芒果浆饮品及其制备方法。
本发明所述乳酸菌和酵母菌DV10协同发酵的芒果功能饮料,采用以下制备方法实现:
一种乳酸菌和酵母菌DV10协同发酵芒果功能饮料,采用以下方法制备获得:
步骤1:新鲜的线叶金雀花鲜叶和嫩枝,在阳光下经过自然萎凋发酵后,蒸熟,冷冻干燥并研磨成粉,经破壁机破壁后,保存备用;
步骤2:选择新鲜、高成熟度的芒果,榨汁后加水,并加糖调节糖度,得到芒果汁,并在其中加入γ-氨基丁酸,搅拌均匀后形成芒果未发酵原浆,并将原浆加热,使芒果原浆发生美拉德反应;
步骤3:将步骤2所得芒果未发酵原浆用巴氏杀菌法杀菌后,在冰水中冷却至室温;
步骤4:将乳酸菌和酵母菌DV10接种至步骤3所得芒果未发酵原浆中,进行第一次发酵,得到芒果发酵液A;
步骤5:在步骤4所得芒果发酵液A中,加入步骤1所得线叶金雀花破壁粉,充分混合后继续发酵,得到芒果发酵液B;
步骤6:在步骤5所得芒果发酵液B加入新鲜芒果果粒,加入后降低芒果发酵液和芒果果粒混合物的温度,至0-4℃,并完成灌装保存,即得所述的芒果功能饮料。
进一步的,所述乳酸菌和酵母菌DV10协同发酵的芒果功能饮料由芒果、乳酸菌、酵母菌DV10、线叶金雀花、γ-氨基丁酸、蔗糖和水组成。
进一步的,所述步骤1中,线叶金雀花采摘前需遮阳24h以上,在次日早晨阳光直射前采摘。
进一步的,所述步骤1中,线叶金雀花自然萎凋前,需经过轻微破碎,破碎程度为叶片边缘有损伤但形状完整,自然萎凋发酵时间为10-24h。
进一步的,所述步骤1中,线叶金雀花破壁后,其粒径在50μm以下。
进一步的,所述步骤2中,水的加入量为芒果重量的50-200%;加入蔗糖后芒果汁的糖度在20-25°;γ-氨基丁酸的加入量为芒果汁的0.5-2%;加热温度为75-90℃,加热时间为0.5-2h。
进一步的,所述步骤3中,巴氏消毒法的温度为80-95℃,时间为5-15min。
进一步的,所述步骤4中,酵母菌DV10的接种量为1*105-9*105CFU/ml,乳酸菌的接种量为1*107-9*107CFU/ml;发酵时间为10-20h,发酵温度为20-30℃。
进一步的,所述步骤5中,线叶金雀花破壁粉的添加量为芒果未发酵原浆的0.5-2%;加入线叶金雀花后发酵时间为0.5-1h,发酵温度为25-30℃。
进一步的,所述乳酸菌和酵母菌DV10协同发酵的芒果功能饮料采用以上制备方法获得。
进一步的,所述乳酸菌和酵母菌DV10协同发酵的芒果功能饮料需在0-8℃冷藏保存。
与现有技术相比,本发明的有益效果为:本发明制备获得的芒果功能饮料不添加香精防腐剂,气味芳香可口,益生菌含量高,含有多种抗氧化物质,能清除体内的自由基,延缓衰老。
具体实施方式
为对本发明中的技术方案进行清楚、完整地描述,显然,发明人结合实施例进行说明,但以下实施例所描述的仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
一种乳酸菌和酵母菌DV10协同发酵芒果功能饮料,采用以下方法制备获得:
步骤1:新鲜的线叶金雀花鲜叶和嫩枝,在阳光下经过自然萎凋发酵后,蒸熟,冷冻干燥并研磨成粉,经破壁机破壁后,保存备用;
步骤2:选择新鲜、高成熟度的芒果,榨汁后加水,并加糖调节糖度,得到芒果汁,并在其中加入γ-氨基丁酸,搅拌均匀后形成芒果未发酵原浆,并将原浆加热,使芒果原浆发生美拉德反应;
步骤3:将步骤2所得芒果未发酵原浆用巴氏杀菌法杀菌后,在冰水中冷却至室温;
步骤4:将乳酸菌和酵母菌DV10接种至步骤3所得芒果未发酵原浆中,进行第一次发酵,得到芒果发酵液A;
步骤5:在步骤4所得芒果发酵液A中,加入步骤1所得线叶金雀花破壁粉,充分混合后继续发酵,得到芒果发酵液B;
步骤6:在步骤5所得芒果发酵液B加入新鲜芒果果粒,加入后降低芒果发酵液和芒果果粒混合物的温度,至0-4℃,并完成灌装保存,即得所述的芒果功能饮料。
按照以下步骤,表1所给参数,准备线叶金雀花破壁粉,分别为样品1-8:
选取新鲜的线叶金雀花鲜叶和嫩枝,提前1-2天遮阳,在次日早晨阳光直射前采摘,经过一定程度破碎后,在阳光下经过自然萎凋发酵,蒸熟,冷冻干燥并研磨成粉,经破壁机破壁,保存。具体条件参数如表1所示:
表1:
选择新鲜、高成熟度的芒果,榨汁后加入与芒果汁同等重量的水,并加入蔗糖调节芒果汁糖度为23°,然后按照以下步骤,结合表2-3所给参数制备芒果功能饮料,分别为:
步骤1:加入γ-氨基丁酸,搅拌均匀后形成芒果未发酵原浆,并将原浆加热,使芒果原浆发生美拉德反应;
步骤2:将步骤1所得芒果未发酵原浆用巴氏杀菌法杀菌后,在冰水中冷却至室温;
步骤3:将乳酸菌和酵母菌DV10接种至步骤2所得芒果未发酵原浆中,进行第一次发酵,得到芒果发酵液A;
步骤4:在步骤3所得芒果发酵液A中,加入步骤1所得线叶金雀花破壁粉,充分混合后继续发酵,得到芒果发酵液B;
步骤5:在步骤4所得芒果发酵液B加入新鲜芒果果粒,加入后降低芒果发酵液和芒果果粒混合物的温度,至0-4℃,并完成灌装保存,即得所述的芒果功能饮料。
其中,酵母菌DV10的接种量为5*105CFU/ml,乳酸菌的接种量为5*107CFU/ml,对比例6不接种酵母菌DV10,对比例7不接种乳酸菌。
表2:
单位 | 实施例1 | 实施例2 | 实施例3 | 实施例4 | 实施例5 | 对比例1 | |
γ-氨基丁酸 | % | 0.5 | 1 | 2 | 0.5 | 1.5 | —— |
加热温度 | ℃ | 90 | 80 | 75 | 85 | 85 | —— |
加热时间 | h | 5 | 5 | 15 | 10 | 10 | —— |
消毒温度 | ℃ | 95 | 90 | 90 | 85 | 80 | 85 |
消毒时间 | h | 5 | 10 | 15 | 15 | 15 | 10 |
发酵时间 | h | 10 | 15 | 20 | 20 | 15 | 15 |
发酵温度 | ℃ | 25 | 30 | 28 | 28 | 25 | 25 |
线叶金雀花 | —— | 样品1 | 样品3 | 样品3 | 样品2 | 样品3 | 样品4 |
线叶金雀花 | % | 1 | 1.5 | 2 | 0.5 | 1 | 2 |
发酵时间 | h | 0.5 | 0.5 | 1 | 0.5 | 1 | 0.5 |
发酵温度 | ℃ | 28 | 25 | 30 | 28 | 25 | 28 |
表3:
单位 | 对比例2 | 对比例3 | 对比例4 | 对比例5 | 对比例6 | 对比例7 | |
γ-氨基丁酸 | % | 3 | 1.5 | 2 | 1.5 | 1.5 | 1.5 |
加热温度 | ℃ | 100 | —— | 2 | 90 | 85 | 85 |
加热时间 | h | 10 | —— | 70 | 20 | 10 | 10 |
消毒温度 | ℃ | 85 | 70 | 95 | 90 | 100 | 90 |
消毒时间 | h | 10 | 15 | 20 | 10 | 15 | 10 |
发酵时间 | h | 15 | 24 | 15 | 15 | 15 | 15 |
发酵温度 | ℃ | 20 | 28 | 28 | 26 | 28 | 28 |
线叶金雀花 | —— | 样品5 | 样品6 | 样品7 | 样品8 | —— | 样品3 |
线叶金雀花 | % | 2 | 2 | 2 | 2 | —— | 3 |
发酵时间 | h | 0.5 | 2 | 1 | 1 | —— | 0.5 |
发酵温度 | ℃ | 28 | 28 | 35 | 28 | —— | 25 |
将所得的实施例1-5,对比例1-7的芒果功能饮料送样检测,其具体结果如表4-5:
表4:
表5:
取实施例2所得芒果功能饮料,对其总酚含量进行测定,结果为89.64mg/100ml。
可以看出,按照本申请所给制备工艺和参数,可以获得一种酸甜适中,口感柔滑,芒果味浓郁,具有芒果香和轻微花香,亮黄色具有抗氧化能力的芒果功能饮料。其中,酵母菌活菌数在7.04logCFU/ml以上,乳酸菌活菌数在8.87logCFU/ml以上。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (7)
1.一种乳酸菌和酵母菌DV10发酵芒果功能饮料的制备方法,其特征在于,包括以下步骤:
步骤1:新鲜的线叶金雀花鲜叶和嫩枝,在阳光下经过自然萎凋发酵后,蒸熟,冷冻干燥并研磨成粉,经破壁机破壁后,保存备用;
所述线叶金雀花采摘前需遮阳24h以上,在次日早晨阳光直射前采摘;
所述线叶金雀花自然萎凋前,需经过轻微破碎,破碎程度为叶片边缘有损伤但形状完整,自然萎凋发酵时间为10-24h;
步骤2:选择新鲜、成熟的芒果,榨汁后加水,并加糖调节糖度,得到芒果汁,并在其中加入γ-氨基丁酸,搅拌均匀后形成芒果未发酵原浆,并将原浆加热,加热温度为75-90℃,加热时间为0.5-2h,使芒果原浆发生美拉德反应;
步骤3:将步骤2所得芒果未发酵原浆用巴氏杀菌法杀菌后,在冰水中冷却至室温;
步骤4:将乳酸菌和酵母菌DV10接种至步骤3所得芒果未发酵原浆中,进行第一次发酵,得到芒果发酵液A;
所述酵母菌DV10的接种量为1×105-9×105CFU/ml,乳酸菌的接种量为1×107-9×107CFU/ml;发酵时间为10-20h,发酵温度为20-30℃;
步骤5:在步骤4所得芒果发酵液A中,加入步骤1所得线叶金雀花破壁粉,充分混合后继续发酵,得到芒果发酵液B;
步骤6:在步骤5所得芒果发酵液B加入新鲜芒果果粒,加入后降低芒果发酵液和芒果果粒混合物的温度,至0-4℃,并完成灌装保存,即得所述的芒果功能饮料。
2.根据权利要求1所述乳酸菌和酵母菌DV10发酵芒果功能饮料的制备方法,其特征在于,所述步骤1中,线叶金雀花破壁后,其粒径在50μm以下。
3.根据权利要求1所述乳酸菌和酵母菌DV10发酵芒果功能饮料的制备方法,其特征在于,所述步骤2中,水的加入量为芒果重量的50-200%;加入蔗糖后芒果汁的糖度在20-25°Brix;γ-氨基丁酸的加入量为芒果汁的0.5-2%。
4.根据权利要求1所述乳酸菌和酵母菌DV10发酵芒果功能饮料的制备方法,其特征在于,所述步骤3中,巴氏杀菌法的温度为80-95℃,时间为5-15min。
5.根据权利要求1所述乳酸菌和酵母菌DV10发酵芒果功能饮料的制备方法,其特征在于,所述步骤5中,线叶金雀花破壁粉的添加量为芒果未发酵原浆的0.5-2%;加入线叶金雀花后发酵时间为0.5-1h,发酵温度为25-30℃。
6.根据权利要求1所述乳酸菌和酵母菌DV10发酵芒果功能饮料的制备方法,其特征在于,饮料需在0-8℃冷藏保存。
7.如权利要求1所述乳酸菌和酵母菌DV10发酵芒果功能饮料的制备方法制备获得的芒果功能饮料。
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