CN110742214A - 桃花酵素胶原蛋白雪燕饮品及其制备方法 - Google Patents
桃花酵素胶原蛋白雪燕饮品及其制备方法 Download PDFInfo
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Abstract
本发明公开一种桃花酵素胶原蛋白雪燕饮品及其制备方法,该方法包括向80g桃花酵素中加入低聚果糖50g、鱼胶原蛋白10g、雪燕8g、水蜜桃汁55g、奇亚籽20g、低聚果糖18g、维生素3g、牛磺酸0.5g、茶多酚0.1g、水754g。本发明技术方案除了大大增加桃花酵素胶原雪燕饮品中山奈酚和香豆精的含量外,还增加了蛋白质、低聚果糖、胶原蛋白、膳食纤维、维生素、茶多酚、多不饱和脂肪酸、omega-3、天然糖醛酸‑玻尿酸、保湿因子、抗衰老因子和微量元素,上述多种功能成分起到互补与协同作用,具有代餐、补充营养、排毒养颜、纤体瘦身的极佳效果,是集多功能于一身的新型复合饮品。
Description
技术领域
本发明涉及饮料技术领域,特别涉及一种纤面桃花酵素胶原蛋白雪燕饮品及其制备方法,具体是一种微生态复合酵素。
背景技术
果蔬酵素是利用微生物对果蔬进行发酵,从而生产出的一类富含益生菌和抗氧化活性物质的产品,它是人们获取益生菌的潜在途径之一,具有改善肠道菌群,维持机体健康等重要活性。目前的酵素主要是通过菌种发酵的糙米酵素或水果酵素,产品种类少,风味欠缺,蛋白质、肽、氨基酸、多糖类、纤维素、矿物质等普遍偏低。
发明内容
本发明的主要目的是提供一种桃花酵素胶原蛋白雪燕饮品的制备方法,旨在提高饮品中山奈酚和香豆精的含量以及蛋白质、肽、氨基酸、多糖类、纤维素、矿物质等含量。
为实现上述目的,本发明提供一种桃花酵素胶原蛋白雪燕饮品的制备方法,包括如下步骤:
步骤一、称取桃花酵素80g,其中所述桃花酵素由桃花花瓣和水果发酵制成;
步骤二、向所述桃花酵素中加入低聚果糖50g、水蜜桃原液55g、奇亚籽20g、低聚果糖18g、鱼胶原蛋白10g、雪燕8g、维生素3g、牛磺酸0.5g、茶多酚0.1g、水755g。
优选地,所述步骤一包括:
a、制备原浆液:桃花花瓣、白芷、白术、冬瓜籽仁和水果制备酵素原浆液,其中上述水果包括苹果、葡萄、菠萝、柑橘、橙子、香蕉、草莓、梨和柠檬;
b、制备发酵母剂:选用植物乳杆菌、保加利亚乳酸杆菌、酿酒酵母和双歧杆菌,分别接种于培养基中,在28℃~38℃条件下,各自培养48h~72h后,按等重方式混合,制成母发酵剂;其中,所述培养基为60%~80%的水,2%~10%的黑糖和10%~15%的马铃薯;
c、制备稀释混合浆液:以步骤a所得原浆液重量为标准,加入3倍~6倍的纯净水、0.1~0.2倍的黑糖,煎沸后保持4~6分钟,停止加热,降温,得稀释混合浆液;
d、制备发酵液:按重量0.01~0.05倍的比例,将步骤b中的发酵母剂,接种在步骤c的稀释混合浆液发酵罐中,密封环境下,发酵80~100天。
优选地,所述步骤a中还添加有冬瓜仁、白芷和橘皮。
优选地,所述水蜜桃原液为原汁30g及浓缩汁25g。
优选地,步骤c中还添加有鱼胶原蛋白10g。
优选地,步骤c中还添加有雪燕8g。
优选地,在步骤a的水果还包括佛手瓜和山楂。
优选地,在步骤a的制备中还添加有如下蔬菜:包心菜、卷芯菜、洋葱、菠菜、椰菜花、西兰花、芹菜、菠菜、韭菜、油菜、裙带菜、蕨菜和铁棍淮山中的至少一种。
优选地,在步骤a的制备中还添加有如下食用菌:牛肝菌,以及香菇,草菇、蘑菇、双孢菇、杏鲍菇、猴头菇、金针菇、松茸、银耳、黑木耳和松针中的至少一种。
优选地,在发酵期间,通过自溶工艺促进至少部分酵母自溶。
优选地,所述自溶工艺包括超声波破壁。
本发明涉及一种桃花酵素胶原蛋白雪燕饮品制备方法,它是由桃花酵素80g、低聚果糖50g、水蜜桃汁55g、鱼胶原蛋白10g、雪燕8g、奇亚籽20g、低聚果糖18g、维生素3g、牛磺酸0.5g、茶多酚0.1g、水755g而制得。该饮品在保健和美容领域经过多年的应用试验,对排毒、美容和瘦身具有非常理想的效果。
具体实施方式
下面将结合本发明实施例中,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的一部分实施例,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。
酵素是指植物进行深层发酵,提取的一种含生物活性物质的低盐液体。上述生物活性成分至少包括酶、发酵参与菌。酵素中含有的生物活性成分,可影响服用者体内的活性酶,从细胞层面调节机体的生命活动。厌氧制作的益生酵素中,主要是益生菌及食材,两者的副作用都几乎为零。因此,酵素是具有生命活力的安全保健品。
本发明提出了一种桃花酵素胶原蛋白混合饮品制备方法,以及由该方法制备的饮品。
该方法包括如下步骤:
a、制备原浆液;b、制备发酵母剂;c、制备稀释混合浆液;d、制备发酵液。
d、制备发酵液:按重量0.01~0.05倍的比例,将步骤b中的发酵母剂,接种在步骤c的稀释混合浆液发酵罐中,密封环境下,发酵80~100天。
对于步骤a,取桃花花瓣、冬瓜仁、白芷、橘皮和水果制备混合原浆液。在此,水果包括基本材料,基本材料为制备酵素必备的基材。主要为:苹果、葡萄、菠萝、柑橘、橙子、香蕉、草莓、梨和柠檬。以该基材发酵得到的酵素营养丰富,口感佳,维生素含量丰富,尤其是维生素A、维生素C和维生素E。
对于步骤b,需要选用植物乳杆菌、保加利亚乳酸杆菌、酿酒酵母和双歧杆菌,分别接种于培养基中,在28℃~38℃条件下,各自培养48h~72h后,按等重方式混合,制成母发酵剂;其中,所述培养基为60%~80%的水,2%~10%的黑糖和10%~15%的马铃薯。
为了测试水、黑糖及马铃薯的配比关系对四种菌种平衡的影响,实验如下:
实施例一:将2g黑糖、12g马铃薯、80g水制成培养基,并接种植物乳杆菌、保加利亚乳酸杆菌、酿酒酵母、和双歧杆菌4种益生菌,并于30℃下培养48h。
实施例二:将3.5g黑糖、11g马铃薯、78g水制成培养基,并接种植物乳杆菌、保加利亚乳酸杆菌、酿酒酵母、和双歧杆菌4种益生菌,并于30℃下培养48h。
实施例三:将5g黑糖、10g马铃薯、75g水制成培养基,并接种植物乳杆菌、保加利亚乳酸杆菌、酿酒酵母、和双歧杆菌4种益生菌,并于30℃下培养48h。
对比例1:将1g黑糖、5g马铃薯、90g水制成培养基,并接种植物乳杆菌、保加利亚乳酸杆菌、酿酒酵母、和双歧杆菌4种益生菌,并于30℃下培养48h。
对比例2:将7g黑糖、8g马铃薯、60g水制成培养基,并接种植物乳杆菌、保加利亚乳酸杆菌、酿酒酵母、和双歧杆菌4种益生菌,并于30℃下培养48h。
对比例3:将8g黑糖、18g马铃薯、100g水制成培养基,并接种植物乳杆菌、保加利亚乳酸杆菌、酿酒酵母、和双歧杆菌4种益生菌,并于30℃下培养48h。
表1各实施例对应的菌种数测试表
由实施例1至实施例3可知,四种益生菌的总量均在58.9×106~60.5×106cfu/ml之间,并且, 各个益生菌的含量大致占总量的20%~30%之间,并且,没有任何一个菌种的菌种数偏低, 各自的含量维持在一个相对理想的状态。
其中,实施例1中,酿酒酵母占总量的30.05%;实施例2中,酿酒酵母占总量的31.40%;实施例3中,酿酒酵母占总量的29.87%。也就是,酿酒酵母的含量大致稳定在30%。
由对比例1至对比例3看来,其总量要么过高,要么过低,并且,各个菌种的占比极不平衡,相差较大。其中,对比例1中,酿酒酵母占总量的50.0%;对比例2中,酿酒酵母占总量的63.7%;对比例3中,酿酒酵母占总量的46.5%。
如此,对后期酿酒酵母的破壁而言,会造成酵素中各种营养物质比率失衡。例如,造成某种多肽偏少或者缺失;再例如,造成某种氨基酸含量偏少;再例如,造成口感不佳等。
由此可见,黑糖、马铃薯和水的配比,对发酵母剂的制备极其重要。
对于步骤c:以步骤a所得原浆液重量为标准,加入3倍~6倍的纯净水、0.1~0.2倍的黑糖,煎沸后保持4~6分钟,停止加热,降温,得稀释混合浆液。
对于黑糖而言,黑糖中蕴含着大量的营养物质对肌肤的健康、营养有着独到的功效。可加速皮肤细胞的代谢,为细胞提供能量,补充营养,促进再生,黑糖中含独特的天然酸类和色素调节物质,可有效调节各种色素代谢过程,平衡皮肤内色素分泌数量和色素分布,减少局部色素的异常堆积。
虽然在制备发酵母剂时加入了黑糖,但是,在制备发酵母剂时,黑糖主要是对各个菌种起到扩增作用,扩增完毕后,黑糖几乎被各个菌种消耗殆尽,天然酸类也与其他醇类物质结合,剩余量极少。在步骤c中,由于少许黑糖是加入原浆液中的(原浆液中的糖分和酸类物质含量较高),各个菌种在发酵过程中,优先对原浆液中的糖分进行发酵,受到原浆液中酸性环境的保护作用,黑糖中剩余的天然酸类物质几乎不会被消耗。
对于步骤d:按重量0.01~0.05倍的比例,将步骤b中的发酵母剂,接种在步骤c的稀释混合浆液发酵罐中,密封环境下,发酵80~100天。
桃花酵素对提高免疫力和提高酶的活性增加酶的数量有很好的作用,容易被皮肤吸收,扩张血管,疏通脉络,润泽肌肤,改善血液循环,加快排泄脂褐质素,防止黑色素沉淀,促进皮肤营养和氧供给,对防治皮肤干燥、粗糙及皱纹等。在美容瘦身、排毒养颜等领域有独到之处。
桃花花瓣富含植物蛋白、游离氨基酸,山奈酚、香豆精、三叶豆苷和维生素A、B、C等营养成分和功能因子,发酵后的酵素会把这些元素分解出来,对提高免疫力和提高酶的活性增加酶的数量有很好的作用,容易被皮肤吸收,扩张血管,疏通脉络,润泽肌肤,改善血液循环,加快排泄脂褐质素,防止黑色素沉淀,促进皮肤营养和氧供给,对防治皮肤干燥、粗糙及皱纹等。在美容瘦身、排毒养颜等领域有独到之处。
其中,山奈酚作为最常见的黄酮类化合物,长期膳食会降低患癌的风险。 有研究报道高摄入山奈酚会降低晚期大肠腺瘤的复发,并且,相对于其他日常饮食的黄酮类物质,高摄入山奈酚还会明显降低患胰腺癌的风险。研究表明,山奈酚还能抑制与儿童髓母细胞瘤生长和转移有关的肝细胞生长因子(HGF)及其受体酪氨酸蛋白激酶,因此可以通过膳食山奈酚的方法来预防及治疗这种疾病。
山奈酚具有良好的抗菌活性,对耐甲氧青霉素的金黄色葡萄球菌(MRSA)也有作用,K-Br纸片法表明,50 mg/片的浓度能使MRSA的抑菌圈达8.5mm,其对霍乱弧菌和粪肠球菌也有很好的抗菌活性。在抗病毒方面,山奈酚在非细胞毒性浓度能呈浓度依懒性抑制。
在抗炎方面,山奈酚主要是通过抑制炎症因子的表达从而达到抗炎效果。
山奈酚不仅能抑制铜离子诱导低密度脂蛋白(LDL)氧化成氧化修饰低密度脂蛋白(ox-LDL),而且还能降低THP-1性巨噬细胞表面CD 36蛋白的表达,阻止该细胞对ox-LDL的摄取,从而预防动脉粥样硬化的发生。
另外,山奈酚还具有与降糖药罗格列酮作激动剂的功效,但其不良反应远比罗格列酮弱,它能在不影响脂肪生成的情况下增加3T3-L1细胞对葡萄糖的摄取,预示着其有望成新一代的胰岛素增敏剂。
除了山奈酚之外,桃花花瓣中的香豆精及其苷类具有抗菌、扩张冠状动脉和周围血管、松弛平滑肌、抗凝血与止血、抗紫外线损伤、镇静、止咳与抗肿瘤等多方面的生物活性。
由此可见,山奈酚对人体具有多种有益之处。
为了测试山奈酚在酵素中的含量,实验如下:
实施例一:配备步骤a中的原浆的原料如下:桃花花瓣、苹果、葡萄、菠萝。
实施例二:在实施例一基础上,增加冬瓜仁,其它不变。
实施例三:在实施例二基础上,增加白芷,其它不变。
实施例四:在实施例三基础上,增加橘皮,其它不变。
实施例五:在实施例一基础上,增加白芷,其它不变。
实施例六:在实施例五基础上,增加橘皮,其它不变。
实施例七:在实施例一基础上,增加橘皮,其它不变。
实施例八:配备步骤a中的原浆的原料如下:白芷、苹果、葡萄、菠萝(相对于实施例二,缺少桃花花瓣)。
针对上述八个实施例按照步骤abcd的流程发酵后,对100g酵素中的山奈酚和香豆精含量进行检测,结果如下表:
表2 100g酵素中各式实例对应的山奈酚和香豆精的含量
由表2的实施例二对比实施例一可以看出,冬瓜仁的添加,对山奈酚的含量有增加。所以,山奈酚增加的部分,可能是冬瓜仁释放的,也可能是冬瓜仁对桃花花瓣释放山奈酚具有促进作用。但是冬瓜仁自身是不含山奈酚的,所以,可以得出结论,冬瓜仁对桃花花瓣释放山奈酚具有促进作用。
对比实施例二和实施例三可以看出,白芷增加后,对香豆精含量有增加。,由此可见香豆精增加的部分是白芷仁释放的(结合实施例八)
对比实施例四和实施例三可以看出,橘皮对山奈酚和香豆精的增加均有促进作用。在此,结合实施例七可以看出,橘皮单独添加后,对山奈酚和香豆精没有增益,所以,橘皮自身是不会释放山奈酚和香豆精的。再结合实施例六和实施例四,可以得出,橘皮可与冬瓜仁对山奈酚的含量增加具有协同作用;橘皮对香豆精的释放,具有促进作用。
为了提高步骤d发酵液纤面瘦身及多种功能的效果,取步骤d中的发酵液80g,然后向其中加入低聚果糖50g、水蜜桃原浆30g、水蜜桃浓缩汁25g、奇亚籽20g、低聚果糖18g、鱼胶原蛋白10g、雪燕8g、维生素3g、牛磺酸0.5g、茶多酚0.1g、水755g。
对于步骤d中的发酵液,其糖分含量较低,口感一般。一方面为了提高发酵液的口感,向发酵液中加入低聚果糖。低聚果糖为单糖,是糖类中化学活性最高的糖,天然存在于蜂蜜及菊芋、菊苣等菊科植物中。
低聚果糖有如下有益效果:(1)改善人体内微生态环境,有利于双歧杆菌和其它有益菌的增殖,经代谢产生有机酸使肠内 pH值降低,抑制肠内沙门氏菌和腐败菌的生长,调节胃肠功能,抑制肠内腐败物质,改变大便性状,防治便秘,并增加维生素合成,提高人体免疫功能 。(2)类似水溶性植物纤维,能改善血脂代谢,降低血液中胆固醇和甘油三酯的含量。(3)属非胰岛素所依赖,不会使血糖升高,适合于高血糖人群和糖尿病人食用。(4)由于难被唾液酶和小肠消化酶水解,发热量很低,很少转化为脂肪。(5)不被龋齿菌形成基质,也没有凝结菌体作用,可防龋齿。
鱼胶原蛋白具有纯天然保湿、美白、防皱、祛斑等作用。
雪燕的有益效果如下: 1、富含天然糖醛酸(又称玻尿酸),能携带500倍以上的水分,是公认的最佳天然保湿因子和抗衰老因子。在改善皮肤营养代谢同时,更使皮肤柔嫩光滑、增加皮肤弹性、去除皱纹、防止衰老。在提高创口愈合再生能力、减少疤痕功效显著。2、是良好的透皮吸收促进剂,帮助胶原蛋白吸收。3、促进Vk和复合Vb的合成。4、抑制蔗糖吸收。5、保护肝脏。
另外,雪燕在减肥排脂,润肠通便,补水保湿,紧实肌肤,抑制癌症,促进儿童大脑发育等多个方面功效卓著。
维生素C 有益效果如下:1、美白淡斑。2、收缩毛孔、调整皮肤纹理。3、促进胶原蛋白再生、抗皱嫩肤。
维生素C可以帮助用户体内合成胶原蛋白,鱼胶原蛋白和雪燕的添加为用户提供基材,在维生素C的作用下,可以为用户体内合成更多的胶原蛋白。
牛磺酸有松弛骨骼肌和拮抗肌强直的作用,牛磺酸是一种特殊的氨基酸,是人体必不可少的一种营养元素,有着平衡健康的奇妙功效。它的功效如下:(1)降压作用。(2)强心和抗心律失常作用。(3)降血糖作用。
此外,牛磺酸对肺、肝脏、胃肠等都有保护作用。 在日常生活方面,牛磺酸最显着的作用就在于增强免疫力和抗疲劳。牛磺酸可以结合白细胞中的次氯酸并生成无毒性物质,降低次氯酸对白细胞自身的破坏,从而提高人体免疫力。同时,牛磺酸能维持心脏功能,使血液循环正常化,从而消除疲劳生成物,使肌体能有效地产生能量。体内保持恒定的牛磺酸,便能有效地消除疲劳,这是维持人体健康的重要因素。
茶多酚能极强的清除有害自由基,阻断脂质过氧化过程,提高人体内酶的活性,从而起到抗突变、抗癌症的功效。
茶多酚对人体脂肪代谢有着重要作用。人体的胆固醇、甘油三酯等含量高,血管内壁脂肪沉积,血管平滑肌细胞增生后形成动脉粥样化斑块等心血管疾病。茶多酚,尤其是茶多酚中的儿茶素ECG和EGC及其氧化产物茶黄素等,有助于抑制这种斑状增生,使形成血凝黏度增强的纤维蛋白原降低,凝血变清,从而抑制动脉粥样硬化。降血压茶多酚具有较强的抑制转换酶活性的作用,因而可以起到降低或保持血压稳定的作用。降血糖茶多酚对人体的糖代谢障碍具有调节作用,能降低血糖水平,从而有效的预防和治疗糖尿病。
茶多酚对红细胞变形能力具有保护和修复作用,且易与凝血酶形成复合物,阻止纤维蛋白原变成纤维蛋白。另外,茶多酚能有效的抑制血浆及肝脏中胆固醇含量的上升,促进脂类及胆汁酸排出体外,从而有效的防止血栓的形成。 现有的降脂抗栓药物多有一定的毒副作用而不易长期服用。茶多酚是茶叶中具有降脂抗栓作用的天然成分,加上其自身所具有的抗氧化 抗脂质过氧化,预防衰老。
茶多酚有清除自由基的作用,可抑制皮肤线粒体中脂氧合酶和脂质过氧化作用,从而具有抗衰老效应。此外,茶多酚的抗氧性明显优于维生素E,且与维生素C有增效效应。也就是茶多酚与维生素C的结合后,其抗氧化效果大大增强。
茶多酚较重要的一个作用是有助于美容护肤。茶多酚是水溶性物质,用它洗脸能清除面部的油腻,收敛毛孔,具有消毒、灭菌、抗皮肤老化,减少日光中的紫外线辐射对皮肤的损伤等功效。茶多酚能够阻挡紫外线和清除紫外线诱导的自由基,从而保护黑色素细胞的正常功能,抑制黑色素的形成。同时对脂质氧化产生抑制,减轻色素沉着。
综上,维生素C一方面在体内可以将鱼胶原蛋白和雪燕最大程度的转化为人体自身的胶原蛋白,另一方面还可以与茶多酚协同,共同增加抗氧化能力。
水蜜桃有美肤、清胃、润肺、祛痰等功能。它的蛋白质的含量比苹果、葡萄高一倍,比梨子多七倍;铁的含量比苹果多三倍,比梨子多五倍,素有“果中皇后”的美誉。水蜜桃富含多种维生素,其中维生素C最高。
每100g水蜜桃原浆中大致含能量201KJ、水分86.4g、蛋白质0.9g、脂肪0.1g,膳食纤维1.3g,碳水化合物10.9g、胡萝卜素20μg、视黄醇3μg,硫胺素0.01mg、核黄素0.03mg、尼克酸0.7mg、维生素C 7mg、维生素E 1.54mg、钾166mg、钠5.7mg、钙6mg、镁7mg, 铁0.8mg、锰0.07mg、锌0.34 mg、铜0.05mg、磷20mg、硒0.24μg。尚含柠檬酸、苹果酸等有机酸,具有养血美颜的效果。
由于水蜜桃原浆外观偏浑浊,但是果肉含量高(多种维生素、矿物质成分较高),而水蜜桃浓缩汁外观色泽较深,但因浓度高而稀释后桃味浓郁。因而基于外观色泽和口感,营养等多方考虑,做了上述调配。
奇亚籽富含膳食纤维,它可以吸收超过其自身重量10倍的水分。这一特点可以帮助我们保持体内的电解质平衡,尤其是在剧烈运动的时候,能够防止人体产生脱水的现象。
奇亚籽中含有可溶性纤维,研究人员认为这种可溶性纤维进入人体后会产生一种凝胶反应。在胃中,奇亚籽所产生的凝胶就在其自身的碳水化合物和胃分泌的消化液之间产生了一个物理屏障,延缓了碳水化合物降解为单糖的消化过程,为人体持续提供能量。
奇亚籽是人类Omega-3、脂肪酸、抗氧化剂和膳食纤维的自然植物来源,是所有植物中Omega-3含量最高的;蛋白质,脂质,膳食纤维和能量明显高于其他植物,可以起到预防肠癌、乳腺癌,肺癌等疾病,改善消化系统的作用。
奇亚籽含有多达20%的omega-3 ALA,这是维持身体健康不可或缺,人体自身无法制造,需要通过饮食进行补充的脂肪酸。奇亚籽中所含的omega-3ALA对心脏健康尤其重要,研究显示,omega-3ALA可以帮助降低胆固醇、维护血管功能和减少心血管疾病风险。
奇亚籽遇水可以膨胀,形成的粘膜可以包裹食物,使食物中的碳水化合物缓慢转化糖分,再缓慢将糖分转化成能量,从而可以控制血糖高低,恢复胰岛功能,是适合糖尿病人来食用的天然食物。
奇亚籽中含有丰富的人体必需的维生素,矿物质,钙。当食物中加入奇亚籽后,会变成糊状或膨胀而引起饱足感,这能使人每天摄取更少的卡路里,控制体重,但仍能保持能量和耐久力。
低聚果糖、维生素、牛磺酸、茶多酚的添加可以使酵素中的各种有效成分更充实。而鱼胶原蛋白和雪燕的添加,可以保持各种有效成分的稳定。
表3 100g酵素中山奈酚和香豆精在各个时间段对应的含量
其中O代表空白对照,M代表添加了鱼胶原蛋白,N代表添加了雪燕。
由表3可以看出,O组中,常温放置三个月后,山奈酚的含量只有原始的47%,而香豆精的含量也只占原始的50%。
从M组中的数据可以看出,常温放置三个月后,山奈酚的含量是原始的71.6%,香豆精的含量占原始的62.5%。
从N组中的数据可以看出,常温放置三个月后,山奈酚的含量是原始的59%,香豆精的含量占原始的71.6%。
从M+N组中的数据可以看出,常温放置三个月后,山奈酚的含量是原始的91.8%,香豆精的含量占原始的85.2%。
由此可见,山奈酚和香豆精在常温放置一段时间后,其含量都会明显减少,主要是因为山奈酚和香豆精分解的原因,还有部分原因是二者与发酵液中其他组份相结合。加入鱼胶原蛋白后,鱼胶原蛋白对山奈酚和香豆精具有维稳作用,鱼胶原蛋白可以减缓二者的分解,也可以减缓二者与发酵液中其他组份相结合的速率。虽然雪燕对二者的维稳也具有一定作用,但是相对于鱼胶原蛋白而言,其效果相对较差。但是发现,当二者同时添加到发酵液中后,对山奈酚和香豆精的维稳效果更佳,可能是鱼胶原蛋白与雪燕中的蛋白发生交联作用,从而效果更佳。
上述实施例中制备的桃花酵素与胶原蛋白混合饮品,虽然含有多种对人体有益的因素,但是,某些氨基酸的含量偏低,甚至没有。例如络氨酸、甘氨酸在100g酵素中的含量低于1mg。
为了研究水果种类对酵素中氨基酸含量的影响,实施例如下:
实施例一:水果品种如下苹果、葡萄、菠萝、柑橘、橙子、香蕉、草莓、梨和柠檬;蔬菜为包心菜、洋葱、菠菜、椰菜花、西兰花、芹菜、菠菜、韭菜、油菜;食用菌为香菇和草菇。
实施例二:在实施例一的基础上,水果品种增加佛手瓜,其它不变。
实施例三:在实施例一的基础上,水果品种增加山楂,其它不变。
实施例四:在实施例一的基础上,水果品种增加佛手瓜和山楂,其它不变。
表4 各个实施例中各种氨基酸的含量
表4中,如下三种氨基酸:苯丙氨酸、甘氨酸和赖氨酸含量比较低。在实施例一中,其含量都不超过1mg。而在实施例二中,由于加入了佛手瓜,甘氨酸的含量由0.3mg上升至2.3mg,属于大幅增加。苯丙氨酸的含量由1.0mg上升至2.0mg,赖氨酸的含量由0.2mg上升至0.3mg。由此可见,佛手瓜对上述三种氨基酸含量的增加是具有增益的。
由实施例三可知,山楂的增加,对上述三种氨基酸的增加没有明显的贡献。
由实施例四可知,佛手瓜和山楂的共同添加,使甘氨酸的含量由0.3mg上升至5.3mg;苯丙氨酸的含量由1.0mg上升至5.1mg;赖氨酸的含量由0.2mg上升至1.9mg。由此可以看出,佛手瓜和山楂在发酵过程中具有协同作用,从而才大幅提升了上述三种氨基酸的含量。虽然在此过程中,对少部分氨基酸的生成存在抑制作用,但是,总体而言,对某些稀缺氨基酸的含量,提升较明显。
对上述几种水果而言,需要说明的是,香蕉除了能平稳血清素和褪黑素外,它还含有可具有让肌肉松弛效果的镁元素。
山楂也是健脾开胃、消食化滞、活血化痰的良药。对胸膈脾满、疝气、血淤、闭经等症有很好的疗效,山楂内的黄酮类化合物牡荆素,是一种抗癌作用较强的药物,山楂提取物对癌细胞体内生、增值和润湿转移均有一定的作用。
葡萄中的多量果酸有助于消化,适当多吃些葡萄,能健脾和胃。葡萄中含有矿物质钙、钾、磷、铁、葡萄糖、果糖、蛋白质、酒石酸以及多种维生素B1、B2、B6、C、P等,还含有多种人体所需的氨基酸。
卷心菜,富含维生素C、维生素B6、叶酸和钾,能提高人体免疫力,预防感冒,保障癌症患的生活质量。
生菜含有丰富的营养成分,是一种高蛋白、低脂肪、低胆固醇、多维生素的菜肴,具有清肝利滋阴补肾,增白皮肤、减肥健美的作用。对目赤肿痛、肺热咳嗽、消渴、脾虚腹胀等也有一定的食疗作用;而菌菇含有丰富的易于人体吸收的蛋白质,并具有补脾益气、润燥化痰以及较强的滋补功效,与生菜搭配食用,对热咳、痰多、胸闷、吐泻等有一定的食疗作用。
香菇又名冬菇、香蕈、北菇、厚菇、薄菇、花菇、椎茸,是一种食用真菌是具有高蛋白、低脂肪、多糖、多种氨基酸和多种维生素的菌类食物。它的水提取物对过氧化氢有清除作用,对体内的过氧化氢有一定的消除作用菌盖部分含有双链结构的核糖核酸,进入人体后,会产生具有抗癌作用的干扰素。
黄蘑,黄蘑味道鲜美,营养丰富,含蛋白质、维生素和矿物质等多种营养成分,其中氨基酸含量尤为丰富,且必需氨基酸含量高。属高营养、低热量食品,长期食用,有降低血压、降低胆固醇含量的功能,是老年人心血管疾病患者和肥胖症患者的理想保健食品。
茶树菇具有降低胆固醇、增强免疫功能、抑制肿瘤、抗衰老等医疗保健作用。茶树菇味鲜、柄脆,是优良的野生食用菌,也是具有特殊药用价值的药用菌。
金针菇,金针菇学名毛柄金钱菌,是一种菌藻地衣类。金针菇氨基酸的含量非常丰富,高于一般菇类,尤其是赖氨酸的含量特别高,赖氨酸具有促进儿童智力发育的功能。可抑制血脂升高,降低胆固醇,防治心脑血管疾病、具有抵抗疲劳,抗菌消炎。
牛肝菌,含有人体必需的8种氨基酸,还含有腺膘呤、胆碱和腐胺等生物碱。可药用,治疗腰腿疼痛、手足麻木、四肢抽搐,还可用以治妇女白带异常。它具有清热解烦、养血和中、追风散寒、舒筋活血、补虚提神等功效。另外,还有抗流感病毒、防治感冒的作用。可见美味牛肝菌确是林中菌类中功能齐全、食药兼用的珍品。经常食用牛肝菌可明显增强机体免疫力、改善机体微循环。
经过发酵实验测试,牛肝菌对某些氨基酸的含量的增加具有较大贡献。
实验如下:
实施例一:水果品种如下苹果、葡萄、菠萝、柑橘、橙子、香蕉、草莓、梨和柠檬;蔬菜为包心菜、卷芯菜、洋葱、菠菜、椰菜花、西兰花、芹菜、菠菜、韭菜、油菜。
实施例二:水果品种为苹果;蔬菜为包心菜、卷芯菜、洋葱、菠菜、椰菜花、西兰花、芹菜、菠菜、韭菜、油菜;食用菌为牛肝菌。
实施例三:果品种如下苹果、葡萄、菠萝、柑橘、橙子、香蕉、草莓、梨和柠檬;蔬菜为包心菜、卷芯菜、洋葱、菠菜、椰菜花、西兰花、芹菜、菠菜、韭菜、油菜;食用菌为牛肝菌。
实施例四:果品种如下苹果、葡萄、菠萝、柑橘、橙子、香蕉、草莓、梨和柠檬;蔬菜为包心菜、卷芯菜、洋葱、菠菜、椰菜花、西兰花、芹菜、菠菜、韭菜、油菜;食用菌为香菇和草菇。
表5 100g酵素中,各个实施例对应的三种氨基酸含量
由上表5的实施例一和实施例二对比可知,含有牛肝菌的食材,发酵后的酵素中上述三种氨基酸的含量均稍微高于不含牛肝菌的食材。
由实施例三与实施例和实施例二对比可知,牛肝菌在发酵过程中,与葡萄、菠萝、柑橘、橙子、香蕉、草莓、梨和柠檬中的至少一种水果存在协同作用,才使得实施例三种的三种氨基酸的含量均远远高于实施例四。
发酵酵素过程中,采用超声波联合自溶工艺,使20%~70%的酵母自溶,由于酵母中蛋白质占50%,含18种氨基酸(包括人体必须氨基酸),30%的可溶性食物纤维;20%丰富的B族维生素(B1,B2,B6,B12,泛酸,叶酸,烟酸,胆碱等)以及其它的维生素(A, C,D,E,H)和丰富的矿物质(铬,锌,铁,钙,镁,磷,等),同时还含有3-10%的DNA和RNA核酸类成分,各种营养成分全面平衡,使产品获得更加丰富的酶、蛋白肽、氨基酸和维生素等营养成分。
酵母自溶产生大量的营养物质,也为其他益生菌提供更多养分,能够协同促进益生菌生长,产生更加丰富的酵素酶系、多糖等生物活性物质,这些功能性强的有效成分;有益人体免疫力提升,抑制癌细胞以及肠道排毒等效用。
以上所述仅为本发明的优选实施例,并非因此限制本发明的专利范围,凡是在本发明的发明构思下,利用本发明说明书及附图内容所作的等效结构变换,或直接/间接运用在其他相关的技术领域均包括在本发明的专利保护范围内。
Claims (5)
1.一种桃花酵素胶原蛋白雪燕饮品的制备方法,其特征在于,包括如下步骤:
步骤一、称取桃花酵素原液80g,其中所述桃花酵素由桃花花瓣和水果发酵制成;
步骤二、向所述桃花酵素中加入低聚果糖50g、水蜜桃汁55g、奇亚籽20g、低聚果糖18g、鱼胶原蛋白10g、雪燕8g、维生素3g、牛磺酸0.5g、茶多酚0.1g、水755g。
2.如权利要求1所述的桃花酵素胶原蛋白雪燕饮品的制备方法,其特征在于,所述水蜜桃汁包括原浆30g及浓缩汁25g。
3.如权利要求1或2所述的桃花酵素胶原蛋白雪燕饮品的制备方法,其特征在于,在发酵期间,通过自溶工艺促进至少部分酵母自溶。
4.如权利要求3所述的桃花酵素胶原蛋白雪燕饮品的制备方法,其特征在于,所述自溶工艺包括超声波破壁。
5.一种桃花酵素胶原蛋白雪燕饮品,其特征在于,由权利要求1至4任意一项所述的方法制得。
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