CN110664726A - 一种大米、银耳、香菇混合发酵液及其制备方法 - Google Patents
一种大米、银耳、香菇混合发酵液及其制备方法 Download PDFInfo
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Abstract
本发明涉及食品加工技术领域,尤其是一种大米、银耳、香菇混合发酵液及其制备方法,解决国内缺少大米跟菌种同时作为发酵原料工艺的问题,本发明的大米、银耳、香菇混合发酵液包括以下质量百分比的组分:大米粉40~70%、银耳粉40~70%、香菇粉30~60%、水800~900%、纤维素酶1~2%、果胶酶1~2%、α‑淀粉酶1~2%,其余为酵母菌和复合乳酸菌。本发明原料配比合理,制备工艺简单,制得的大米、银耳、香菇混合发酵液在护肤上的锁水效果是普通锁水剂的5~6倍,是最好的天然保湿剂且刺激性甚微,可适用于美容护肤、保健食品等领域。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种大米、银耳、香菇混合发酵液及其制备方法。
背景技术
近些年,各类添加了发酵产物的化妆品和发酵产物制作的保健食品深受市场欢迎。相比较于市场上大量存在的普通化妆品,以发酵物作为基料的化妆品和保健食品更为安全,特别是利用一些常见的底料进行发酵制得的基料,能更快速地融入市场,更容易被消费者接受。利用蔬菜、粮食进行发酵制得天然产物,再进行提纯去杂,分子量较小,容易吸收,不易引起过敏反应。发酵不但可再生很多新的营养成分,一些营养元素还会通过发酵变得更加细微,达到容易进入人体内环境。随着技术的不断深入,以发酵物作为基料研发产品的市场也必将十分广阔。
当前国内有不少发酵物的加工工艺,但是目前还是缺少一种将大米跟菌种同时发酵的工艺,作为两类在日常生活中常见的原料,同时具备能发酵优良产物的特点,现阶段此工艺有着良好的潜力。
发明内容
本发明为了弥补国内缺少大米跟菌种同时作为发酵原料的工艺,提供了一种大米、银耳和香菇混合发酵液及其制备方法。
为了实现上述目的,本发明采用了如下技术方案:
一种大米、银耳、香菇混合发酵液,包括以下质量百分比的组分:大米粉40~70%、银耳粉40~70%、香菇粉30~60%、水800~900%、纤维素酶1~2%、果胶酶1~2%、α-淀粉酶1~2%,其余为酵母菌和复合乳酸菌。
进一步地,所述α-淀粉酶为中温淀粉酶。
本发明还提出了一种大米、银耳、香菇混合发酵液的制备方法,包括以下步骤:
S1、将以上组份的大米粉、银耳粉、香菇粉、水、纤维素酶、果胶酶、α-淀粉酶混合,50~55℃下水解3~5h,灭酶,得到水解物;
S2、将水解物、酵母菌、复合乳酸菌混合,常温下进行发酵2~4天,灭菌,得到发酵物;
S3、对发酵物依次进行抽滤、压滤、灭菌、纯化,得到大米、银耳、香菇混合发酵液。
进一步地,所述S1中,先在常温下将大米粉、银耳粉、香菇粉和水混合,得到酶解底料,再将酶解底料升温并保持温度在50~55℃,加入纤维素酶、果胶酶、α-淀粉酶,搅拌均匀,沸水浴8~12分钟灭酶。
进一步地,所述S1中,在水解过程中,每隔1.5~3小时搅拌一次。
进一步地,所述S2中,复合乳酸菌包括乳双歧杆菌、干酪乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌和植物乳杆菌,其中必须包括乳双歧杆菌、干酪乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌和植物乳杆菌中的至少3种。
进一步地,所述S2中,复合乳酸菌中的乳双歧杆菌、干酪乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌和植物乳杆菌的质量比为0~30:0~30:0~60:0~40:0~60。
进一步地,所述S2中,在发酵过程中,每隔4~6小时搅拌一次。
进一步地,所述S3中,抽滤的滤膜孔径为160~200目,抽滤的孔径为200~400目。
进一步地,制备的一种大米、银耳、香菇混合发酵液,含有应用于制备美容产品、食品或药品的y-谷维素、稻糠甾醇、银耳多糖、蘑菇多糖、乳酸。
与现有技术相比,本发明的有益效果是:
1、本发明采用复合底物酶解、复合菌种发酵和多重过滤相结合的方式制备大米、银耳、香菇混合发酵液,不仅工艺简单,而且制备得到的大米、银耳、香菇混合发酵液的产品品质(配伍性、兼容性等)优于常规单品种发酵制备的发酵液;
2、本发明制备得到的大米、银耳、香菇混合发酵液具有保湿、美白、抗脂质氧化、性质温和安全、补充肌肤所缺水分,促进肌肤新陈代谢、抑制肌肤发炎,可防日晒红斑、肌肤老化的功能。
本发明原料配比合理,制备工艺简单,制得的大米、银耳、香菇混合发酵液在护肤上的锁水效果是普通锁水剂的5~6倍,是最好的天然保湿剂且刺激性甚微,可适用于美容护肤、保健食品等领域。
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。
一种大米、银耳、香菇混合发酵液,包括以下质量百分比的组分:大米粉40~70%、银耳粉40~70%、香菇粉30~60%、水800~900%、纤维素酶1~2%、果胶酶1~2%、α-淀粉酶1~2%,其余为酵母菌和复合乳酸菌;
其制备方法包括以下步骤:
S1、先在常温下将以上组份的大米粉、银耳粉、香菇粉和水混合,得到酶解底料,再将酶解底料升温并保持温度在50~55℃,水解3~5h,在水解过程中,每隔1.5~3小时搅拌一次,然后加入纤维素酶、果胶酶、α-淀粉酶,搅拌均匀,沸水浴8~12分钟灭酶;
S2、将水解物、酵母菌、复合乳酸菌混合,常温下进行发酵2~4天,在发酵过程中,每隔4~6小时搅拌一次,然后灭菌,得到发酵物;
S3、对发酵物依次进行抽滤、压滤、灭菌、纯化,得到大米、银耳、香菇混合发酵液,其中抽滤的滤膜孔径为160~200目,抽滤的孔径为200~400目,压滤采用压滤机完成,目的是去除发酵液中不溶于水的残渣部分。
其中复合乳酸菌中的乳双歧杆菌、干酪乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌和植物乳杆菌的质量比为0~30:0~30:0~60:0~40:0~60,并且乳双歧杆菌、干酪乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌和植物乳杆菌的质量在复合蛋白酶中至少有三种不为0;选乳双歧杆菌、干酪乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌和植物乳杆菌的最佳质量比为20~25:20~25:30~35:20~25:30~35。在本发明中,所述复合乳酸杆菌中的任意一种乳酸杆菌的含量不得低于80亿/g。在本发明中,所述复合乳酸杆菌的含量不得低于100亿/g;所述复合乳酸杆菌的最适pH值在5.0~6.5,最佳为5.8;所述复合乳酸杆菌的最适发酵温度在35~40℃。
本发明所述大米粉、银耳粉和香菇粉来源于市售产品。为了确保所得发酵液的质量,本发明优选的采用精米、一级银耳和花菇作为制备原料。
本发明所述的淀粉酶采用中温淀粉酶,目的是在保证成本的情况下,能够在最大范围下保证酶的活性、酶的存活时间和产物的溶解度。不添加本发明所述淀粉酶水解得到的乳酸含量低,需要的作用时间长,口感、气味和颜色皆达不到酶解液的标准。
在本发明中,为了提高水解效率、保护水解产物,所述大米粉、银耳粉、香菇粉、水、纤维素酶、果胶酶和α-淀粉酶的混合优先的存在顺序限制:现将大米粉、银耳粉、香菇粉与水混合得到酶解底液,调节酶解底物溶液至温度50~55℃后再与纤维素酶、果胶酶和α-淀粉酶混合,最佳温度为36~38℃。在本发明中,所述复合乳酸杆菌在添加至酶解底液中时,先以少量的水调成糊状再加入,以便溶解,防止结块。在本发明中,所述复合乳酸杆菌加入酶解底液时还伴随着搅拌;所述搅拌时间优选的不低于10min。
在本发明中,所述水解的过程中每隔1.5~3小时以30~40rpm的速率搅拌一次,搅拌的时间每次独立地在5~10min;最佳状态为每隔2小时以35~40rpm的速率搅拌一次,搅拌的时间每次独立地在6~8min。
在本发明中,所述发酵的过程中每隔4~6小时以20~30rpm的速率搅拌一次,搅拌的时间每次独立地在10~20min;最佳状态为每隔5小时以25~30rpm的速率搅拌一次,搅拌的时间每次独立地在14~16min。
在本发明中,所述水解的时间具体根据水解溶出物分子量来判断,即当水解溶出物中的相对分子量1000~25000部分的含量占谁解决溶出物总质量的80%以上时即可停止水解(液相色谱仪)。在本发明中,所述水解反应终止的方法包括但不限于高温灭酶;如本发明的具体实施方式选择将水解物加热至80℃高温灭酶来终止水解反应;优选的,所述加热时间在30~40min。
利用本发明所述方法制备的大米、银耳、香菇发酵液纯度在80%以上,可分离去除90%以上的杂质。制备的大米、银耳、香菇混合发酵液中含有y-谷维素、稻糠甾醇、银耳多糖、蘑菇多糖、乳酸。制备的大米、银耳、香菇发酵液含有淀粉低聚糖、混合组分、少量的游离态氨基酸、糖分、水分和无机盐。
本发明所述方法制备得到的大米、银耳、香菇发酵液在制备美容产品、食品、保健品或者药品中的应用。本发明所述大米、银耳、香菇发酵液具有良好的保湿、美白的效果,同时还具备高效的抗衰老效果,能制备面膜、护手霜、精华液、爽肤水等护肤品,也可用于固体饮料、软饮料等食品中,以及可用于制备药品。制备得到的大米、银耳、香菇发酵液具有液态低粘度的特点,适用于大批量生产,粘度过高不利于生产、运输等等,低粘度液体更容易生产,也更容易运输,同时更加有利于作为底料生产产品。
本发明所述方法制备得到的大米、银耳、香菇发酵液的特点如下:
y-谷维素是大米中特有的成分,被称为“美容素”,是植物性的黑色素抑制剂,性质温和,无副作用,能减低黑色素细胞活性,抑制黑色素的形成、运转和扩散,缓解色素沉着,淡化蝴蝶斑,净肤色。同时,还能降低毛细血管脆性,提高肌肤末梢毛细血管循环机能作用,进而防止肌肤皲裂和改善肌肤色泽,使肌肤自然润白亮泽。
稻糠甾醇是大米中特有的成分,有锁水、补水功能,对肌肤具有很高的渗透性,能维持细胞的柔软和湿润,有效保持肌肤表面水分,由于本身含有充足的水分,因此能在短时间里让角质层水分充盈,使弹力纤维及胶原蛋白处在充满水分的环境中,使得肌肤更滋润更具弹性。同时还能促进肌肤新陈代谢、抑制肌肤发言,可防日晒红斑、肌肤老化。
银耳多糖是来源于银耳子实体和银耳深处发酵孢子中的杂多糖。有70%~75%的酸性杂多糖和20%的中性杂多糖。在化妆品上,银耳多糖因其具有很强的清除自由基能力,性质温和,常用于高级护肤品中。在药品上,银耳多糖因其具有增强免疫力和杀死癌细胞的效果,常用于处方药的制作。另外的,银耳多糖也具备着调节血压、血脂,抗溃疡和促进创伤愈合作用。
蘑菇多糖是从优质香菇子实体中提取的有效活性成分,香菇多糖中的活性成分是具有分支的β—(1—3)—D—葡聚糖,主链由β—(1—3)—连接的葡萄糖基组成,沿主链随机分布着由β—(1—6)连接的葡萄糖基,呈梳状结构。多糖具有多方面的药理作用,如抗肿瘤、抗病毒、抗衰老、抗缺氧、抗损伤、抗氧化活性、抗炎、增强免疫等作用。另外,多糖所链接的大量亲水性羟基,使其具有强吸水性、乳化性、高黏度性和成膜性。多糖的药理活性和理化性质为其在化妆品中的应用提供了依据,应用于化妆品可以产生保湿、修复受损皮肤、抗炎、延缓衰老、抗氧化等功效。1%的香菇多糖的在皮肤上6h的保湿效果优于5%的甘油。
实施例一
S1、检查设备状态是否正常,清洁车间内外卫生(地面、平台、设备内、外部及管道),清理完卫生之后以水代料走简易工艺程序一个周期;
S2、在配料罐加入水,然后加入大米粉、银耳粉和香菇粉搅拌均匀后加水调整至大米粉、银耳粉和香菇粉在酶解底液中的质量浓度为20%,打入水解罐,最后用清水冲洗配料及打料管道,一并打入水解罐;
S3、向水解罐中加水,调整大米粉、银耳粉和香菇粉的质量浓度总和为12%,搅拌均匀,将水解罐中的底液加热至50~55℃,最后用清水冲洗相关管道;
S4、将纤维素酶、果胶酶和α-淀粉酶加水浸润后加水调试至稀糊状,加入水解罐中搅拌均匀,每吨水解罐料液中分别加入1kg纤维素酶、果胶酶和α-淀粉酶;
S5、酶解3个小时后,将酶解液导流至发酵罐中,用少量清水冲洗水解罐,导流至发酵罐中,重复三次;
S6、将酶解液恢复至室温,将复合乳酸杆菌加水浸润后加入发酵罐中,并用清水冲洗,一并加入发酵罐中,常温下发酵2~4d,将发酵液导流至成品车间内灌装,灭菌。
实施例二
S1、检查设备状态是否正常,清洁车间内外卫生(地面、平台、设备内、外部及管道),清理完卫生之后以水代料走简易工艺程序一个周期;
S2、在配料罐中加水,然后夹加入大米粉,银耳粉和香菇粉搅拌均匀后加水调整至大米粉、银耳粉和香菇粉在酶解滴液中的质量浓度为25%,加入水解罐,最后用清水冲洗配料及打料管道,一并打入水解罐;
S3、向水解罐中加水,调整大米粉、银耳粉和香菇粉的质量浓度总和为15%,搅拌均匀,将水解罐中的底液加热至50~55℃,最后用清水冲洗相关管道;
S4、将纤维素、果胶酶和α-淀粉酶加水浸润后加水调试至稀糊状,加入水解罐中搅拌均匀,每吨水解罐料液中分别加入1.5kg纤维素酶、果胶酶和α-淀粉酶;
S5、酶解3个小时后,将酶解液导流至发酵罐中,用少量清水冲洗水解罐,导流至发酵罐中,重复三次,
S6、将酶解液冷水浴降温至室温,将符合乳酸杆菌加水浸润后加入发酵罐中,并用清水冲洗,一并加入发酵罐中,常温下发酵2~4d,将发酵液导流至成品车间灌装,灭菌。
本发明利用合理的原料配比以及制备工艺,采用复合底物酶解、复合菌种发酵和多重过滤相结合的方式制备大米、银耳、香菇混合发酵液,不仅工艺简单,而且实施例一、二制备得到的大米、银耳、香菇混合发酵液的产品品质(配伍性、兼容性等)优于常规单品种发酵制备的发酵液,制备得到的大米、银耳、香菇混合发酵液具有保湿、美白、抗脂质氧化、性质温和安全、补充肌肤所缺水分,促进肌肤新陈代谢、抑制肌肤发炎,可防日晒红斑、肌肤老化的功能。在护肤上的锁水效果是普通锁水剂的5~6倍,是最好的天然保湿剂且刺激性甚微,可适用于美容护肤、保健食品等领域。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (10)
1.一种大米、银耳、香菇混合发酵液,其特征在于,包括以下质量百分比的组分:大米粉40~70%、银耳粉40~70%、香菇粉30~60%、水800~900%、纤维素酶1~2%、果胶酶1~2%、α-淀粉酶1~2%,其余为酵母菌和复合乳酸菌。
2.根据权利要求1所述的一种大米、银耳、香菇混合发酵液,其特征在于,所述α-淀粉酶为中温淀粉酶。
3.一种根据权利要求1~2任一项所述的大米、银耳、香菇混合发酵液的制备方法,其特征在于,包括以下步骤:
S1、将以上组份的大米粉、银耳粉、香菇粉、水、纤维素酶、果胶酶、α-淀粉酶混合,50~55℃下水解3~5h,灭酶,得到水解物;
S2、将水解物、酵母菌、复合乳酸菌混合,常温下进行发酵2~4天,灭菌,得到发酵物;
S3、对发酵物依次进行抽滤、压滤、灭菌、纯化,得到大米、银耳、香菇混合发酵液。
4.根据权利要求3所述的一种大米、银耳、香菇混合发酵液的制备方法,其特征在于,所述S1中,先在常温下将大米粉、银耳粉、香菇粉和水混合,得到酶解底料,再将酶解底料升温并保持温度在50~55℃,加入纤维素酶、果胶酶、α-淀粉酶,搅拌均匀,沸水浴8~12分钟灭酶。
5.根据权利要求3所述的一种大米、银耳、香菇混合发酵液的制备方法,其特征在于,所述S1中,在水解过程中,每隔1.5~3小时搅拌一次。
6.根据权利要求3所述的一种大米、银耳、香菇混合发酵液的制备方法,其特征在于,所述S2中,复合乳酸菌包括乳双歧杆菌、干酪乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌和植物乳杆菌,其中必须包括乳双歧杆菌、干酪乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌和植物乳杆菌中的至少3种。
7.根据权利要求3所述的一种大米、银耳、香菇混合发酵液的制备方法,其特征在于,所述S2中,复合乳酸菌中的乳双歧杆菌、干酪乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌和植物乳杆菌的质量比为0~30:0~30:0~60:0~40:0~60。
8.根据权利要求3所述的一种大米、银耳、香菇混合发酵液的制备方法,其特征在于,所述S2中,在发酵过程中,每隔4~6小时搅拌一次。
9.根据权利要求3所述的一种大米、银耳、香菇混合发酵液的制备方法,其特征在于,所述S3中,抽滤的滤膜孔径为160~200目,抽滤的孔径为200~400目。
10.一种根据权利要求4~9任一项所述方法制备的一种大米、银耳、香菇混合发酵液,其特征在于,含有应用于制备美容产品、食品或药品的y-谷维素、稻糠甾醇、银耳多糖、蘑菇多糖、乳酸。
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