CN110637958A - 一种益生菌发酵蜂蜜柚子复合饮品及其生产工艺 - Google Patents
一种益生菌发酵蜂蜜柚子复合饮品及其生产工艺 Download PDFInfo
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- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种益生菌发酵蜂蜜柚子复合饮品及其生产工艺,该益生菌发酵蜂蜜柚子复合饮品包括以质量百分数计量的以下原料:柚子浆8‑12%,柚子果粒10‑15%,蜂蜜6‑11%,罗布麻茶浸提液3‑5%白砂糖3‑5%,柠檬汁0.3‑1%等。本发明通过益生菌发酵饮品代替茶饮品,复配罗布麻、柠檬等原料,柚子汁含量高,营养丰富,益生菌发酵柚子浆产生了大量的有机酸,赋予了柚子汁柔和的酸味,改善了饮料的风味,有助于维持人体肠道内的菌群平衡,改善人体胃肠道功能,增强人体免疫力和抵抗力,同时复配罗布麻、柠檬等原料,口感清爽,并且具有润喉养胃,解酒降酯的功能性作用。
Description
技术领域
本发明涉及饮料生产领域,尤其涉及一种益生菌发酵蜂蜜柚子复合饮品及其生产工艺。
背景技术
随着科技的不断进步,食品工业也在迅速发展,目前富含功能性的发酵食品与饮料正成为全球一大消费趋势。当代人喝饮料不再仅仅是为了解渴,而希望饮料能提供如降火、美容、补充人体中必需的微量元素和健身等附加的一些保健功能。有效数据显示,益生菌的产值已占据了世界功能性食品市场份额的65%,且这一数值仍在不断增长。现如今,以乳酸菌为代表的益生菌被广泛地应用于食品行业,益生菌依靠其特有的对人体有益的神奇功效,被广大消费者普遍认可和赞赏,特别是在维持和改善胃肠道健康方面。因此,含益生菌的食品越来越受到人们的关注。
柚子果实体积适中,柚子外表颜色呈现深橙黄色;口味沁甜,可食用率达55%-80%;柚子果肉的营养成分丰富,维生素C含量高;果实中含镁、钙、铜、铁、铝、钛等多种矿质元素,其中镁、钙、铜三者的含量更优于其它水果类,除此外,柚子中还有脂肪、蛋白质、维生素E、B1等人体必须的营养元素。柚子果肉果粒的直径和横径都比其他柑橘类果实大,其中的含水量却比其他柑橘类果实低,这是因为柚子果肉中细胞的细胞壁较厚的缘故,柚子胞壁中的纤维含量高且结构错综密集,直接压榨法压榨柚子果肉得到果汁,其出汁率是极低的,多数原来存在于果肉中的果汁和果汁中的可溶性固形物保留在被提汁后的果渣中。因此,将益生菌与柚子结合,开发一种益生菌发酵蜂蜜柚子复合饮品。
发明内容
为解决上述技术问题,本发明提供了一种益生菌发酵蜂蜜柚子复合饮品及其生产工艺,采用益生菌发酵复配罗布麻茶和柠檬汁,解决了现有的柚子出汁率低,营养单一,口感差的问题。
为达到上述目的,本发明的技术方案:一种益生菌发酵蜂蜜柚子复合饮品,包括以质量百分数计量的以下原料:
作为本发明的优选方案,所述柚子浆经过脱苦处理。
一种益生菌发酵蜂蜜柚子复合饮品的生产工艺,包括以下步骤:
步骤1,柚子浆前处理;将柚子果肉进行打浆,然后进行酶处理、灭酶、离心和脱苦处理;
步骤2,益生菌发酵处理;将入蜂蜜、白砂糖、柠檬酸、柠檬酸钠和异维C钠,灭菌处理后,加入益生菌进行发酵,形成发酵果浆;
步骤3,柚子果粒处理;将柚子果肉依次经过果肉酸处理和果粒钙化处理;
步骤4,罗布麻茶浸提处理;将罗布麻茶以料液比为1:(10-15),在85℃的温度下进行浸提,浸提时间为15-20min;
步骤5,混合复配;将罗布麻茶浸提液、柠檬汁、黄原胶和冷却后的开水加入发酵果浆中,加热至40℃,进行搅拌混合,冷却;
步骤6,对冷却后的益生菌发酵蜂蜜柚子复合饮品进行脱气,然后无菌灌装。
作为上述生产工艺的改进,步骤1中,对柚子浆进行酶处理时,加入果胶酶量和纤维素酶进行酶处理,酶解温度50℃、酶解时间50min;对柚子浆进行脱苦处理时,加入LS-106大孔树脂,吸附温度30℃,吸附时间50min。
作为上述生产工艺的改进,步骤1中,加入果胶酶量和纤维素酶的质量比为3:1。
作为上述生产工艺的改进,步骤3中,柚子果肉加入到等质量的0.5%盐酸溶液中混合,将柚子果肉浸泡处理30min后,过滤果肉,自来水冲洗果粒5min;然后氯化钙对果粒进行钙化处理,采用浓度为0.4%的氯化钙,钙化温度40℃,钙化时间20min。
作为上述生产工艺的改进,步骤2中,进行益生菌发酵时,益生菌接种量为万分之二到万分之三,发酵时间8-20h,发酵温度36-40℃。
通过上述技术方案,本发明技术方案的有益效果是:本发明在传统的蜂蜜柚子茶和柚子果汁饮品基础上进行改良,蜂蜜柚子茶采用柚子皮制作,营养差,而柚子果汁饮品由于柚子出汁率低,生产成本高,而本发明通过益生菌发酵饮品代替茶饮品,复配罗布麻、柠檬等原料,柚子汁含量高,营养丰富,益生菌发酵柚子浆产生了大量的有机酸,赋予了柚子汁柔和的酸味,改善了饮料的风味,有助于维持人体肠道内的菌群平衡,改善人体胃肠道功能,抑制有害菌的生长,清除肠道垃圾,增强人体免疫力和抵抗力,同时复配罗布麻、柠檬等原料,使饮品具有更清爽的口感,并且具有润喉养胃,解酒降酯的功能性作用。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例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作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。
实施例
本发明开发了一种益生菌发酵蜂蜜柚子复合饮品的生产工艺,具体包括以下步骤:
步骤1,柚子浆前处理。将柚子果肉进行打浆,然后进行酶处理、灭酶、离心和脱苦处理。对柚子浆进行酶处理时,可以加入果胶酶量和纤维素酶进行酶处理,酶解温度50℃、酶解时间50min;对柚子浆进行脱苦处理时,加入LS-106大孔树脂,吸附温度30℃,吸附时间50min。最好,加入果胶酶量和纤维素酶的质量比为3:1。
步骤2,益生菌发酵处理。将入蜂蜜、白砂糖、柠檬酸、柠檬酸钠和异维C钠,灭菌处理后,加入益生菌进行发酵,形成发酵果浆。进行益生菌发酵时,益生菌接种量为万分之二到万分之三,发酵时间8-20h,发酵温度36-40℃。
步骤3,柚子果粒处理。将柚子果肉依次经过果肉酸处理和果粒钙化处理。可以将柚子果肉加入到等质量的0.5%盐酸溶液中混合,将柚子果肉浸泡处理30min后,过滤果肉,自来水冲洗果粒5min;然后氯化钙对果粒进行钙化处理,采用浓度为0.4%的氯化钙,钙化温度40℃,钙化时间20min。
步骤4,罗布麻茶浸提处理。将罗布麻茶以料液比为1:(10-15),在85℃的温度下进行浸提,浸提时间为15-20min。
步骤5,混合复配。将罗布麻茶浸提液、柠檬汁、黄原胶和冷却后的开水加入发酵果浆中,加热至40℃,进行搅拌混合,冷却。
步骤6,对冷却后的益生菌发酵蜂蜜柚子复合饮品进行脱气,然后无菌灌装。
实施例1
具体采用上述生产工艺生产一种益生菌发酵蜂蜜柚子复合饮品,该复合饮品包括以质量百分数计量的以下原料:
实施例2
具体采用上述生产工艺生产一种益生菌发酵蜂蜜柚子复合饮品,该复合饮品包括以质量百分数计量的以下原料:
实施例3
具体采用上述生产工艺生产一种益生菌发酵蜂蜜柚子复合饮品,该复合饮品包括以质量百分数计量的以下原料:
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (7)
2.根据权利要求1所述的益生菌发酵蜂蜜柚子复合饮品,其特征在于,所述柚子浆经过脱苦处理。
3.一种益生菌发酵蜂蜜柚子复合饮品的生产工艺,其特征在于,包括以下步骤:
步骤1,柚子浆前处理;将柚子果肉进行打浆,然后进行酶处理、灭酶、离心和脱苦处理;
步骤2,益生菌发酵处理;将入蜂蜜、白砂糖、柠檬酸、柠檬酸钠和异维C钠,灭菌处理后,加入益生菌进行发酵,形成发酵果浆;
步骤3,柚子果粒处理;将柚子果肉依次经过果肉酸处理和果粒钙化处理;
步骤4,罗布麻茶浸提处理;将罗布麻茶以料液比为1:(10-15),在85℃的温度下进行浸提,浸提时间为15-20min;
步骤5,混合复配;将罗布麻茶浸提液、柠檬汁、黄原胶和冷却后的开水加入发酵果浆中,加热至40℃,进行搅拌混合,冷却;
步骤6,对冷却后的益生菌发酵蜂蜜柚子复合饮品进行脱气,然后无菌灌装。
4.根据权利要求3所述的益生菌发酵蜂蜜柚子复合饮品的生产工艺,其特征在于,步骤1中,对柚子浆进行酶处理时,加入果胶酶量和纤维素酶进行酶处理,酶解温度50℃、酶解时间50min;对柚子浆进行脱苦处理时,加入LS-106大孔树脂,吸附温度30℃,吸附时间50min。
5.根据权利要求4所述的益生菌发酵蜂蜜柚子复合饮品的生产工艺,其特征在于,步骤1中,加入果胶酶量和纤维素酶的质量比为3:1。
6.根据权利要求4所述的益生菌发酵蜂蜜柚子复合饮品的生产工艺,其特征在于,步骤3中,柚子果肉加入到等质量的0.5%盐酸溶液中混合,将柚子果肉浸泡处理30min后,过滤果肉,自来水冲洗果粒5min;然后氯化钙对果粒进行钙化处理,采用浓度为0.4%的氯化钙,钙化温度40℃,钙化时间20min。
7.根据权利要求4所述的益生菌发酵蜂蜜柚子复合饮品的生产工艺,其特征在于,步骤2中,进行益生菌发酵时,益生菌接种量为万分之二到万分之三,发酵时间8-20h,发酵温度36-40℃。
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