CN110353234A - 一种银杏磨浆后的发酵工艺 - Google Patents
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Abstract
本发明公开了一种银杏磨浆后的发酵工艺，包括以下具体步骤：挑选出颗粒饱满的银杏果，将挑选出的银杏果原料送入清洗罐中清洗；清洗干净的银杏果送入烘烤炉中进行高温烘烤，烘干后的银杏果送入去壳机中进行去壳处理，得到银杏果肉；将银杏果肉取出后送入辊压机中进行烘干，烘干后的银杏果肉加上纯牛奶进行碾磨，磨成银杏浆；在银杏浆中分别加入水、葡萄糖、柠檬酸和麦芽糖，搅拌均匀，加热得到银杏浆液；取出银杏浆液，待其冷却至30~40℃时加入乳酸菌种，进行发酵，得到银杏发酵液。
Description
技术领域
本发明属于银杏加工技术领域，具体涉及一种银杏磨浆后的发酵工艺。
背景技术
银杏树的果实和叶子均有很高的药用价值和食用价值，银杏果在治疗咳嗽、哮喘方面具有独特的效果，通过对白果药用成分分析得知，果肉内含黄酮、内酯、白果酸、白果醇、白果酚、鞣酸、抑菌蛋白及多糖等有效成分，具有抑制真菌、抗过敏、通畅血管、改善大脑功能、延缓老年人大脑衰老、增强记忆能力、治疗老年痴呆症和脑供血不足等功效。传统的银杏发酵工艺存在劳动强度大，发酵周期长，原料利用率低，劳动生产率低的问题，鉴于此，有必要对传统的银杏磨浆后的发酵工艺做出改进。
发明内容
为解决现有技术的不足，本发明的目的在于提供一种降低其果实中的毒性，改善其最终味道，有效提高发酵效率的银杏磨浆后的发酵工艺。
为了实现上述目标，本发明采用如下的技术方案：
一种银杏磨浆后的发酵工艺，包括以下具体步骤：
S1、挑选出颗粒饱满的银杏果，并将其中的坏果剔除，将挑选出的银杏果原料送入清洗罐中清洗；
S2、清洗干净的银杏果送入烘烤炉中进行高温烘烤，烘干后的银杏果送入去壳机中进行去壳处理，去壳后再将银杏果肉表面的粘膜去除，得到银杏果肉；
S3、将银杏果肉取出后送入辊压机中进行烘干，烘干后的银杏果肉加上纯牛奶进行碾磨，磨成银杏浆；
S4、在银杏浆中分别加入水、葡萄糖、柠檬酸和麦芽糖，搅拌均匀，加热至70~85℃，加热时间为0.5~1.5h，得到银杏浆液；
S5、取出银杏浆液，待其冷却至30~40℃时加入乳酸菌种，进行发酵，得到银杏发酵液。
优选地，前述步骤S2中，烘烤炉的温度为70～85℃，烘烤时间为1.5～2h。
再优选地，前述步骤S3中，辊压机的温度为65～75℃，烘烤时间为1～1.5h。
进一步优选地，前述步骤S4中，银杏浆、水、葡萄糖、柠檬酸和麦芽糖的质量比为（26~32）：（12~15）：（5~7）：（2~4）：（3~5）。
具体地，前述步骤S5中，发酵温度为45~50℃，发酵时间为3~4天。
优选地，前述步骤S5中，乳酸菌种为保加利亚乳杆菌、乳酸链球菌或双歧杆菌中的一种。
再优选地，前述步骤S5中，银杏浆液和乳酸菌种的质量比为（49~57）：（5~8）。
本发明的有益之处在于：本发明银杏磨浆后的发酵工艺简单易操作，先将银杏果进行高温烘烤，可有效降低其果实中的毒性，烘干后的银杏果肉加上纯牛奶后再碾磨成银杏浆，可有效改善其最终味道；通过加入柠檬酸可降低银杏果实的苦感，使其味道更佳可口，且柠檬酸和乳酸菌种发生协同作用，有利于乳酸菌的代谢过程，可有效提高发酵效率。
具体实施方式
以下结合具体实施例对本发明作具体的介绍。
实施例1
一种银杏磨浆后的发酵工艺，包括以下具体步骤：
S1、挑选出颗粒饱满的银杏果，并将其中的坏果剔除，将挑选出的银杏果原料送入清洗罐中清洗；
S2、清洗干净的银杏果送入烘烤炉中进行高温烘烤，烘烤炉的温度为70℃，烘烤时间为1.5h，烘干后的银杏果送入去壳机中进行去壳处理，去壳后再将银杏果肉表面的粘膜去除，得到银杏果肉；
S3、将银杏果肉取出后送入辊压机中进行烘干，辊压机的温度为65℃，烘烤时间为1h，烘干后的银杏果肉加上纯牛奶进行碾磨，磨成银杏浆；
S4、在银杏浆中分别加入水、葡萄糖、柠檬酸和麦芽糖，银杏浆、水、葡萄糖、柠檬酸和麦芽糖的质量比为26：12：5：2：3，搅拌均匀，加热至70℃，加热时间为0.5h，得到银杏浆液；
S5、取出银杏浆液，待其冷却至30℃时加入保加利亚乳杆菌，银杏浆液和保加利亚乳杆菌的质量比为49：5，进行发酵，发酵温度为45℃，发酵时间为3天，得到银杏发酵液。
实施例2
一种银杏磨浆后的发酵工艺，包括以下具体步骤：
S1、挑选出颗粒饱满的银杏果，并将其中的坏果剔除，将挑选出的银杏果原料送入清洗罐中清洗；
S2、清洗干净的银杏果送入烘烤炉中进行高温烘烤，烘烤炉的温度为85℃，烘烤时间为2h，烘干后的银杏果送入去壳机中进行去壳处理，去壳后再将银杏果肉表面的粘膜去除，得到银杏果肉；
S3、将银杏果肉取出后送入辊压机中进行烘干，辊压机的温度为75℃，烘烤时间为1.5h，烘干后的银杏果肉加上纯牛奶进行碾磨，磨成银杏浆；
S4、在银杏浆中分别加入水、葡萄糖、柠檬酸和麦芽糖，银杏浆、水、葡萄糖、柠檬酸和麦芽糖的质量比为32：15：7：4：5，搅拌均匀，加热至85℃，加热时间为1.5h，得到银杏浆液；
S5、取出银杏浆液，待其冷却至40℃时加入乳酸链球菌，银杏浆液和乳酸链球菌的质量比为57：8，进行发酵，发酵温度为50℃，发酵时间为4天，得到银杏发酵液。
实施例3
一种银杏磨浆后的发酵工艺，包括以下具体步骤：
S1、挑选出颗粒饱满的银杏果，并将其中的坏果剔除，将挑选出的银杏果原料送入清洗罐中清洗；
S2、清洗干净的银杏果送入烘烤炉中进行高温烘烤，烘烤炉的温度为75℃，烘烤时间为1.6h，烘干后的银杏果送入去壳机中进行去壳处理，去壳后再将银杏果肉表面的粘膜去除，得到银杏果肉；
S3、将银杏果肉取出后送入辊压机中进行烘干，辊压机的温度为70℃，烘烤时间为1.2h，烘干后的银杏果肉加上纯牛奶进行碾磨，磨成银杏浆；
S4、在银杏浆中分别加入水、葡萄糖、柠檬酸和麦芽糖，银杏浆、水、葡萄糖、柠檬酸和麦芽糖的质量比为30：13：6：3：4，搅拌均匀，加热至75℃，加热时间为1h，得到银杏浆液；
S5、取出银杏浆液，待其冷却至35℃时加入双歧杆菌，银杏浆液和双歧杆菌的质量比为52：6，进行发酵，发酵温度为46℃，发酵时间为3天，得到银杏发酵液。
以上显示和描述了本发明的基本原理、主要特征和优点。本行业的技术人员应该了解，上述实施例不以任何形式限制本发明，凡采用等同替换或等效变换的方式所获得的技术方案，均落在本发明的保护范围内。
Claims (7)
1.一种银杏磨浆后的发酵工艺，其特征在于，包括以下具体步骤：
S1、挑选出颗粒饱满的银杏果，并将其中的坏果剔除，将挑选出的银杏果原料送入清洗罐中清洗；
S2、清洗干净的银杏果送入烘烤炉中进行高温烘烤，烘干后的银杏果送入去壳机中进行去壳处理，去壳后再将银杏果肉表面的粘膜去除，得到银杏果肉；
S3、将银杏果肉取出后送入辊压机中进行烘干，烘干后的银杏果肉加上纯牛奶进行碾磨，磨成银杏浆；
S4、在银杏浆中分别加入水、葡萄糖、柠檬酸和麦芽糖，搅拌均匀，加热至70~85℃，加热时间为0.5~1.5h，得到银杏浆液；
S5、取出银杏浆液，待其冷却至30~40℃时加入乳酸菌种，进行发酵，得到银杏发酵液。
2.根据权利要求1所述的一种银杏磨浆后的发酵工艺，其特征在于，所述步骤S2中，烘烤炉的温度为70～85℃，烘烤时间为1.5～2h。
3.根据权利要求1所述的一种银杏磨浆后的发酵工艺，其特征在于，所述步骤S3中，辊压机的温度为65～75℃，烘烤时间为1～1.5h。
4.根据权利要求1所述的一种银杏磨浆后的发酵工艺，其特征在于，所述步骤S4中，银杏浆、水、葡萄糖、柠檬酸和麦芽糖的质量比为（26~32）：（12~15）：（5~7）：（2~4）：（3~5）。
5.根据权利要求1所述的一种银杏磨浆后的发酵工艺，其特征在于，所述步骤S5中，发酵温度为45~50℃，发酵时间为3~4天。
6.根据权利要求1所述的一种银杏磨浆后的发酵工艺，其特征在于，所述步骤S5中，乳酸菌种为保加利亚乳杆菌、乳酸链球菌或双歧杆菌中的一种。
7.根据权利要求1所述的一种银杏磨浆后的发酵工艺，其特征在于，所述步骤S5中，银杏浆液和乳酸菌种的质量比为（49~57）：（5~8）。
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