CN110403114A - 一种刺梨果汁饮料的工艺流程 - Google Patents
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Abstract
本发明属于饮料技术领域,尤其是一种刺梨果汁饮料的工艺流程,包括:刺梨粉碎、再粉碎、制备发酵原料、发酵、提取、调配。本发明饮料本身含有丰富的活菌,可以改善人体微环境,具有促进人体新陈代谢,改善生理机能等多种保健功效。
Description
技术领域
本发明涉及饮料技术领域,尤其是一种刺梨果汁饮料的工艺流程。
背景技术
刺梨,又名木梨子,茨梨,蔷薇科植物缫丝花的果实,因果皮上密生小肉刺,俗称之为“刺梨”,是滋补健身的营养珍果,被誉为第三代水果。刺梨果实内含有丰富的维生素C(VitaminC,Vc),其含量为所有植物中最高,每100克鲜果的可含Vc2000~3500毫克,分别是酸枣、猕猴桃和柑橘的3倍、30倍和50倍,因此刺梨被称为“Vc大王”。Vc是一种水溶性维生素,因分子中含有二烯醇基等结构,具有很强的还原性。Vc的功效作用很多,除了可治疗坏血病,它也促进胶原蛋白的合成,有助于皮肤创伤的愈合,并预防牙龈萎缩、出血。Vc是优良的抗氧化剂,可防止人体内多余自由基对机体的伤害,抗衰老与促进美容作用Vc还可提高人体的免疫力和机体的应急能力。同时,刺梨也含有丰富超氧化物歧化酶(superoxidedismutase,SOD),100毫升刺梨原汁中含SOD达6000单位,是野生水果之最。SOD是机体内天然存在的超氧自由基清除因子,人体补充SOD,具有抗衰老的特殊效果,可预防与衰老有关的各类慢性疾病,尤其是糖尿病与心血管方面的疾病。刺梨还富含维生素p(黄酮),100克鲜果中的维生素p含量超过2500毫克,被称之称维生素p大王,而维生素P对维生素C的吸收利用起到支持与保护作用。同时,果实还富含糖类、胡萝卜素、有机酸和20多种氨基酸、10多种有益的微量元素。
刺梨主要生长在我国西南山区,尤其在贵州与广西山区地区最为常见,野生的刺梨年产量可达到数十万吨。刺梨为野生小灌木,4-6月份开花,8-9月份果实成熟,夏花秋实,果实收获期短,仅为30天左右。目前刺梨的加工利用都是仅针对鲜果进行的,而鲜果加工容易受季节限制,难以在短短的一个月内对鲜果进行有效的处理生产,容易造成鲜果利用不充分、腐烂坏掉,企业也难以实现可持续性生产。另外,目前市场上的刺梨饮料加入大量的甜味剂和色素,不但降低了刺梨本身的口感和观感,还不利于消费者长时间饮用,特别是肠胃功能较弱的人群;所以研究出一种可以有效保存营养并且适合于特殊人群使用的刺梨饮料极为重要。
发明内容
为了解决现有技术中存在的上述技术问题,本发明提供一种刺梨果汁饮料的工艺流程,包括以下步骤:
(1)刺梨粉碎:
将采摘的刺梨清洗干净,分离出果肉和籽粒;将果肉粉碎磨浆,所得浆液经过滤得到汁液和果渣;取汁液备用;将果渣和籽粒混合得到混合物A备用;
(2)再粉碎:
将混合物A在低温低压环境下干燥至水分含量为10-15%,用粉碎机将混合物A粉碎为60-80目的粗粉,然后再用气流超微粉碎机将粗粉粉碎为超微粉备用;
(3)制备发酵原料:
在超微粉中加入红糖、牛肉膏混合,调节混合物的含水量为65-68%,用柠檬酸将混合物的ph调节至5-5.5,得到发酵原料B;
(4)发酵:
在发酵原料B中接种米曲霉,在28-33℃下发酵2-3天;然后加水将混合物的含水量调节至75-78%,接种德氏乳杆菌、保加利亚乳杆菌继续发酵3-5天,得到发酵产物C备用;
(5)提取:
将发酵产物C与其质量3-5倍的纯净水混合,搅拌5-8min,用200-300目滤布过滤,所得滤渣再与其质量8-10倍的纯净水混合,经超声波处理10-15min,再次过滤,合并两次所得滤液得到混合液D;
(6)调配:
将混合液D与步骤(1)所得汁液混合,灌装灭菌即可。
进一步的,步骤(2)中,所述低温低压环境为压强0.1-0.2个标准大气压,温度10-15℃。
进一步的,步骤(3)中,所述超微粉中加入红糖、牛肉膏的质量比为10:1:0.3。
进一步的,步骤(4)中,所述米曲霉的接种为发酵原料B质量的1-3%。
进一步的,步骤(4)中,所述德氏乳杆菌的接种为发酵原料B质量的1-1.5%;所述保加利亚乳杆菌的接种为发酵原料B质量的1-1.5%。
有益效果
(1)本发明通过果肉和籽粒的分开加工,有效保证了两者的营养价值;并且通过超微粉碎促进各原料与菌体间接触,加速微生物发酵进程;
(2)本发明通过在籽粒混合物中加入红糖和牛肉膏,为微生物的活动提供足够的营养基础,然后利用曲霉发酵,通过曲霉产生的活性酶分解刺梨籽粒和果渣,形成丰富的可溶性矿质元素和小分子的氨基酸等可吸收成分,然后再接种乳杆菌发酵,使得原料中形成有机酸的同时产生具有表面活性的菌体胞外多糖,通过超声提取,使得刺梨原料中不用额外使用增稠剂,既能有效促进饮料本身的稳定,还能提高饮料的营养价值;
(3)本发明饮料本身含有丰富的活菌,可以改善人体微环境,具有促进人体新陈代谢、改善生理机能等多种功效。
具体实施方式
下面结核具体的实施方式来对本发明的技术方案做进一步的限定,但要求保护的范围不仅局限于所作的描述。
实施例1
一种刺梨果汁饮料的工艺流程,包括以下步骤:
(1)刺梨粉碎:
将采摘的刺梨清洗干净,分离出果肉和籽粒;将果肉粉碎磨浆,所得浆液经过滤得到汁液和果渣;取汁液备用;将果渣和籽粒混合得到混合物A备用;
(2)再粉碎:
将混合物A在低温低压环境下干燥至水分含量为10%,用粉碎机将混合物A粉碎为60目的粗粉,然后再用气流超微粉碎机将粗粉粉碎为超微粉备用;所述低温低压环境为压强0.1个标准大气压,温度10℃;
(3)制备发酵原料:
在超微粉中加入红糖、牛肉膏混合,调节混合物的含水量为65%,用柠檬酸将混合物的ph调节至5,得到发酵原料B;所述超微粉中加入红糖、牛肉膏的质量比为10:1:0.3。
(4)发酵:
在发酵原料B中接种米曲霉,在28℃下发酵2天;然后加水将混合物的含水量调节至75%,接种德氏乳杆菌、保加利亚乳杆菌继续发酵3天,得到发酵产物C备用;所述米曲霉的接种为发酵原料B质量的1%;所述德氏乳杆菌的接种为发酵原料B质量的1%;所述保加利亚乳杆菌的接种为发酵原料B质量的1%。
(5)提取:
将发酵产物C与其质量3倍的纯净水混合,搅拌5min,用200目滤布过滤,所得滤渣再与其质量8倍的纯净水混合,经超声波处理10min,再次过滤,合并两次所得滤液得到混合液D;
(6)调配:
将混合液D与步骤(1)所得汁液混合,灌装灭菌即可。
实施例2
一种刺梨果汁饮料的工艺流程,包括以下步骤:
(1)刺梨粉碎:
将采摘的刺梨清洗干净,分离出果肉和籽粒;将果肉粉碎磨浆,所得浆液经过滤得到汁液和果渣;取汁液备用;将果渣和籽粒混合得到混合物A备用;
(2)再粉碎:
将混合物A在低温低压环境下干燥至水分含量为15%,用粉碎机将混合物A粉碎为80目的粗粉,然后再用气流超微粉碎机将粗粉粉碎为超微粉备用;所述低温低压环境为压强0.2个标准大气压,温度15℃;
(3)制备发酵原料:
在超微粉中加入红糖、牛肉膏混合,调节混合物的含水量为68%,用柠檬酸将混合物的ph调节至5.5,得到发酵原料B;所述超微粉中加入红糖、牛肉膏的质量比为10:1:0.3。
(4)发酵:
在发酵原料B中接种米曲霉,在33℃下发酵3天;然后加水将混合物的含水量调节至78%,接种德氏乳杆菌、保加利亚乳杆菌继续发酵5天,得到发酵产物C备用;所述米曲霉的接种为发酵原料B质量的3%;所述德氏乳杆菌的接种为发酵原料B质量的1.5%;所述保加利亚乳杆菌的接种为发酵原料B质量的1.5%。
(5)提取:
将发酵产物C与其质量5倍的纯净水混合,搅拌8min,用300目滤布过滤,所得滤渣再与其质量10倍的纯净水混合,经超声波处理15min,再次过滤,合并两次所得滤液得到混合液D;
(6)调配:
将混合液D与步骤(1)所得汁液混合,灌装灭菌即可。
实施例3
一种刺梨果汁饮料的工艺流程,包括以下步骤:
(1)刺梨粉碎:
将采摘的刺梨清洗干净,分离出果肉和籽粒;将果肉粉碎磨浆,所得浆液经过滤得到汁液和果渣;取汁液备用;将果渣和籽粒混合得到混合物A备用;
(2)再粉碎:
将混合物A在低温低压环境下干燥至水分含量为13%,用粉碎机将混合物A粉碎为70目的粗粉,然后再用气流超微粉碎机将粗粉粉碎为超微粉备用;所述低温低压环境为压强0.16个标准大气压,温度13℃。
(3)制备发酵原料:
在超微粉中加入红糖、牛肉膏混合,调节混合物的含水量为67%,用柠檬酸将混合物的ph调节至5,得到发酵原料B;所述超微粉中加入红糖、牛肉膏的质量比为10:1:0.3。
(4)发酵:
在发酵原料B中接种米曲霉,在33℃下发酵2-3天;然后加水将混合物的含水量调节至75%,接种德氏乳杆菌、保加利亚乳杆菌继续发酵5天,得到发酵产物C备用;所述米曲霉的接种为发酵原料B质量的1%;所述德氏乳杆菌的接种为发酵原料B质量的1.5%;所述保加利亚乳杆菌的接种为发酵原料B质量的1%。
(5)提取:
将发酵产物C与其质量5倍的纯净水混合,搅拌5min,用300目滤布过滤,所得滤渣再与其质量8倍的纯净水混合,经超声波处理15min,再次过滤,合并两次所得滤液得到混合液D;
(6)调配:
将混合液D与步骤(1)所得汁液混合,灌装灭菌即可。
试验例
1本发明的小鼠实验
取体重180±8g的健康小鼠60只,雌雄各半;将小鼠随机分成两组,每组30只,并且每组也是雌雄各半,标记为实验组和对照组;实验组在小鼠取食前1h使用本发明饮料10g灌胃,每天早晚各灌胃一次;对照组小鼠取食前1h使用生理盐水10g灌胃,每天早晚灌胃一次;实验2周后将小鼠处死;收集小鼠胃液,测量胃液的总酸排出量及胃蛋白活性。
实验结果:
对照组 | 实验组 | |
总酸排出量(uEq/hr) | 59.58 | 68.71 |
胃蛋白酶活性(mg/L/br) | 131.44 | 154.93 |
由表可以看出,使用本发明饮料的实验组小鼠在胃液总酸排出量和胃蛋白酶活性上都是高于对照组的,显然本发明饮料对于胃功能的促进效果明显。
2、本发明刺梨饮料的保健效果试验
选择167名积食患者,其病程在2周到两个月之间,主要病症表现为:有嗳气酸腐、肚腹胀热、大便不畅,其年龄在23-72岁之间。所有患者并无其他重大疾病,试验中,患者在餐前20min饮用本发明饮料20ml,餐后1h再饮用30ml;持续饮用2个月之后统计疗效;试验期间不接受其他药物治疗;
治疗效果为:痊愈,症状完全消失不复发;显著,症状消失但是偶有复发;良好:不适感明显减轻;无效,症状没有减轻;治疗效果如下表:
总人数 | 痊愈 | 良好 | 无效 | 总有效率 |
167 | 134 | 31 | 2 | 98.8% |
治疗的患者中,痊愈的患者继续追踪两个月,症状并没有复发;治疗良好的患者继续饮用2周后,症状基本消失;无效的两个患者在试验结束后继续饮用本发明饮料一个月,症状明显改善,并且食欲相比试验以前增加。所以本发明饮料在胃功能较差的人群中具有良好的效果,其保健功效是极为显著的。
在此有必要指出的是,以上实施例和试验例仅限于对本发明的技术方案做进一步的阐述和理解,不能理解为对本发明的技术方案做进一步的限定,本领域技术人员作出的非突出实质性特征和显著进步的发明创造,仍然属于本发明的保护范畴。
Claims (5)
1.一种刺梨果汁饮料的工艺流程,其特征在于,包括以下步骤:
(1)刺梨粉碎:
将采摘的刺梨清洗干净,分离出果肉和籽粒;将果肉粉碎磨浆,所得浆液经过滤得到汁液和果渣;取汁液备用;将果渣和籽粒混合得到混合物A备用;
(2)再粉碎:
将混合物A在低温低压环境下干燥至水分含量为10-15%,用粉碎机将混合物A粉碎为60-80目的粗粉,然后再用气流超微粉碎机将粗粉粉碎为超微粉备用;
(3)制备发酵原料:
在超微粉中加入红糖、牛肉膏混合,调节混合物的含水量为65-68%,用柠檬酸将混合物的ph调节至5-5.5,得到发酵原料B;
(4)发酵:
在发酵原料B中接种米曲霉,在28-33℃下发酵2-3天;然后加水将混合物的含水量调节至75-78%,接种德氏乳杆菌、保加利亚乳杆菌继续发酵3-5天,得到发酵产物C备用;
(5)提取:
将发酵产物C与其质量3-5倍的纯净水混合,搅拌5-8min,用200-300目滤布过滤,所得滤渣再与其质量8-10倍的纯净水混合,经超声波处理10-15min,再次过滤,合并两次所得滤液得到混合液D;
(6)调配:
将混合液D与步骤(1)所得汁液混合,灌装灭菌即可。
2.根据权利要求1所述的刺梨果汁饮料的工艺流程,其特征在于,步骤(2)中,所述低温低压环境为压强0.1-0.2个标准大气压,温度10-15℃。
3.根据权利要求1所述的刺梨果汁饮料的工艺流程,其特征在于,步骤(3)中,所述超微粉中加入红糖、牛肉膏的质量比为10:1:0.3。
4.根据权利要求1所述的刺梨果汁饮料的工艺流程,其特征在于,步骤(4)中,所述米曲霉的接种为发酵原料B质量的1-3%。
5.根据权利要求1所述的刺梨果汁饮料的工艺流程,其特征在于,步骤(4)中,所述德氏乳杆菌的接种为发酵原料B质量的1-1.5%;所述保加利亚乳杆菌的接种为发酵原料B质量的1-1.5%。
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CN110037301A (zh) * | 2019-05-07 | 2019-07-23 | 贵阳学院 | 一种促进肠道益生菌繁殖的刺梨复合粉及其制备方法 |
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