CN111011673A - 助消化营养保健型红薯发酵饮料及制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明属于果蔬发酵饮料领域,尤其是一种助消化营养保健型红薯发酵饮料及制作方法。工艺流程:红薯、挑选、清洗(热烫)、机械破碎(预热)、糊化、均质、接种糖化发酵、冷却、灌装、包装、成品。本发明通过接种高糖化力、抗逆性黑曲霉菌菌种发酵,淀粉酶有效分解树脂果胶及单宁成小分子物质,促进消化避免“烧心”。且高酸热抗逆性有效抵抗逆境,保证酶解效果。
Description
技术领域
本发明属于果蔬发酵饮料领域,尤其是一种助消化营养保健型红薯发酵饮料及制作方法。
背景技术
红薯(Ipomoea.batatas LAM.)是世界上重要的粮食、饲料和工业原料作物,具有丰富的营养和特殊保健功能。作为红薯加工的重要产品,红薯浓缩汁以其营养丰富、口感香甜、香气浓郁等特点而深受欧美消费者喜爱,具有非常广阔的市场前景。我国是世界最大的红薯生产国,总产量占世界的77.51%,但目前红薯浓缩汁加工工艺简单粗放、技术手段落后致使产品质量不稳定、经济附加值低,严重制约了我国红薯浓缩汁加工产业的进一步发展壮大。深入研究红薯浓缩汁加工工艺,提高红薯浓缩汁的质量,对促进红薯汁以及红薯加工产业的发展具有重要的意义。
据检索,与本申请相关的专利文献公开内容如下:
1、专利文献一种红薯汁饮料的制备方法(CN 107981138 A)公开一种红薯汁饮料的制备方法,包括红薯汁的制备、接种发酵、调配、均质和装瓶、杀菌。该专利的不足之处:①制备的红薯饮料纤维含量高,难消化易“烧心”;②缺乏保健功能;③菌种发酵环境差,随发酵进程活性降低。
2、专利文献一种浓缩紫薯汁的制备方法(CN 102511852 A)公开了一种红薯汁饮料的制备方法,加工过程无需机械去皮,薯渣软水二次压榨;多酶联用提高出汁率,达到较好的澄清效果。该专利的不足之处:①制备的红薯饮料纤维含量高,难消化易“烧心”;②无保健功能;③口感单一,不能满足特定人群口味需求。
本发明针对上述不足之处,提供一种助消化营养保健型红薯发酵饮料及制作方法。
发明内容
本发明的目的在于克服现有技术的不足之处,本发明提供一种助消化营养保健型红薯发酵饮料及其加工方法,原料用材包括红薯及黑曲霉菌、乳杆菌等,促进消化,改善胃肠功能,增强免疫调节作用。本发明公开的红薯发酵饮料的制备工艺,简单适合大规模生产。
本发明实现目的的技术方案如下:
一种助消化营养保健型红薯发酵饮料的制作方法,成分及工艺如下:
步骤1:红薯预处理工艺
清洗、去皮并切块,在90-95℃下热烫2min,然后冷激,沥干明水降至常温;
步骤2:红薯均质糊化液的制备
取热烫后的红薯块按质量份数加入红薯块3倍的水后用超声协同粉碎机粉碎,超声功率300W,处理时间5min,收集红薯渣液再于95℃水浴糊化25min后均质处理,均质温度65℃,转速5000r/min,利用均质机制成粒度在200~250μm以下的产品后,使用80目筛进行过滤,收集均质糊化液100℃,45s杀菌静置冷却至30℃保温备用;
步骤3:糊液双发酵,取冻干乳杆菌和冻干黑曲霉菌双发酵得红薯发酵液;
步骤4:后熟灌装
极速降温至4℃灌装冷藏,即得助消化营养保健型红薯发酵饮料。
而且,所述糊液双发酵的步骤如下:
取5-10份冻干乳杆菌,4-8份冻干黑曲霉菌,大豆低聚糖2-10份,魔芋胶水解物1-10份,直投接种到100-150份红薯均质糊液中,密封存入恒温培养箱,调节温度30℃,厌氧发酵24h得红薯发酵液。
本发明的优点和积极效果是:
本发明公开了一种助消化营养保健型红薯发酵饮料及其加工方法,原料用材包括红薯及黑曲霉菌、乳杆菌等,促进消化,改善胃肠功能,增强免疫调节作用。本发明公开的红薯发酵饮料的制备工艺,简单适合大规模生产。
1本发明通过接种高糖化力、抗逆性黑曲霉菌菌种发酵,淀粉酶有效分解树脂果胶及单宁成小分子物质,促进消化避免“烧心”。且高酸热抗逆性有效抵抗逆境,保证酶解效果。
2、本发明通过接种高产胞外多糖乳杆菌菌种,增强免疫调节和改善胃肠道机能。
3、本发明采用曲霉产酸营造乳杆菌增值环境,高产胞外多糖有效提高菌种抗逆性,双菌联用,协同增效。
附图说明
图1协同发酵生长曲线。
图2发酵残糖含量。
图3为本发明制备的保健型红薯发酵饮料。
具体实施方式
下面通过具体实施例对本发明作进一步详述,以下实施例只是描述性的,不是限定性的,不能以此限定本发明的保护范围。
一种助消化营养保健型红薯发酵饮料及制作方法,成分及工艺如下:
红薯100-120份、冻干黑曲霉菌粉6份、冻干乳杆菌粉4份、大豆低聚糖(主要包括水苏糖和棉子糖)2份、魔芋胶水解物1份、蔗糖适量、水适量。
工艺流程:红薯、挑选、清洗(热烫)、机械破碎(预热)、糊化、均质、接种糖化发酵、冷却、灌装、包装、成品。
本发明提供了一种红薯发酵饮料的制作方法,对红薯进行合理的开发应用,得到红薯发酵饮料,口感独特,提高经济效益。
工艺的具体实施步骤
步骤1:红薯预处理工艺
挑选果实饱满,色泽丰润且无病虫害的新鲜红薯,清水冲淋浸泡,去除泥沙、污物,沥干,用不锈钢刀去皮并切块后备用;在90-95℃下热烫2min,然后冷激,沥干明水降至常温。热烫处理能纯化红薯中的氧化酶,防止酶促褐变,去除青杂气味,同时杀灭部分微生物。
步骤2:红薯均质糊化液的制备
取热烫后的红薯块按质量份数加入红薯块3倍的水后用超声协同粉碎机粉碎,超声功率300W,处理时间5min,收集红薯渣液再于95℃水浴糊化25min后均质处理,均质温度65℃,转速5000r/min。利用均质机制成粒度在200~250μm以下的产品后,使用80目筛进行过滤。收集均质糊化液100℃,45s杀菌静置冷却至30℃保温备用。
步骤3:糊液发酵
取6份冻干乳杆菌,4份冻干黑曲霉菌,大豆低聚糖(主要包括水苏糖和棉子糖)2份,魔芋胶水解物1份,直投接种到红薯均质糊液中,密封存入恒温培养箱,调节温度30℃,厌氧发酵24h得红薯发酵液。发酵强化功能性组分含量,同时酶解发酵产生了乙酸,乳酸等抑菌物质,提高了制品的保存性。
曲霉产酸营造乳杆菌增值环境,高产胞外多糖有效提高菌种抗逆性,双菌联用,协同增效。
步骤4:后熟灌装
极速降温至4℃灌装冷藏,即得助消化营养保健型红薯发酵饮料。
曲霉产酸营造乳杆菌增值环境,高产胞外多糖有效提高菌种抗逆性,双菌联用,协同增效。
6菌种介绍及功能特性
1、黑曲霉菌(保藏号:ATCC16404)黑曲霉能产酸,相当于黑曲霉和乳酸菌的联合作用,在气温较高的地方使用比较安全。其淀粉酶耐酸、耐热,而且糖化力高。此外,它能分解树脂果胶及单宁等,适用于甘薯原料发酵,对紫外线以及臭氧的耐性强。
2、具有较强产胞外多糖能力乳杆菌,保藏号:CCTCC NO M2016512,具有较强产胞外多糖能力,增强微生物抗逆性的同时还具有抗肿瘤、抗氧化、免疫调节和改善动物胃肠道机能等重要生理功能。
协同发酵生长曲线的发酵曲线见图1,发酵残糖含量变化见图2。
本发明饮料的相关检测数据如下:
(1)本专利发酵关键技术方面:
(2)双酶联用辅以添加益生因子,两两协同增效,优化工艺步骤制得助消化营养保健型红薯发酵饮料,充分利用红薯资源,使红薯的利益最大化,提高农户和企业收入,减轻环境污染压力。
(3)与市售红薯饮料产品相比,功能性成分增加,强化营养;富含益生菌,调整肠道菌群,改善胃肠道机能。口感独特,酸甜度可调控。
(4)常温保存6个月后产品感官品质
项目 | 含量 |
碳水化合物(g) | 3.6 |
膳食纤维(g) | 1.2 |
钾(mg) | 89 |
镁(mg) | 1.6 |
磷(mg) | 4.4 |
综上,产品感官品质良好,常温保存6个月各项感官指标符合标准。
(5)菌群形态比较分析
菌株 | 发酵24h后菌群活力 |
单一乳杆菌 | 4.1×10<sup>4</sup>u/g |
黑曲霉菌和乳杆菌联用 | 5×10<sup>4</sup>u/g |
综上,双酶联用发酵显著提高菌群活力,保证发酵效果。
(6)功能性成分比较
饮料品种 | 胞外酶含量 |
传统市售红薯发酵饮料 | 0 |
助消化营养保健型红薯发酵饮料 | 0.668g/100mL |
添加高产胞外多糖乳杆菌菌株,优化发酵工艺步骤,显著增加饮料功能性成分。
Claims (2)
1.一种助消化营养保健型红薯发酵饮料的制作方法,其特征在于:成分及工艺如下:
步骤1:红薯预处理工艺
清洗、去皮并切块,在90-95℃下热烫2min,然后冷激,沥干明水降至常温;
步骤2:红薯均质糊化液的制备
取热烫后的红薯块按质量份数加入红薯块3倍的水后用超声协同粉碎机粉碎,超声功率300W,处理时间5min,收集红薯渣液再于95℃水浴糊化25min后均质处理,均质温度65℃,转速5000r/min,利用均质机制成粒度在200~250μm以下的产品后,使用80目筛进行过滤,收集均质糊化液100℃,45s杀菌静置冷却至30℃保温备用;
步骤3:糊液双发酵,取冻干乳杆菌和冻干黑曲霉菌双发酵得红薯发酵液;
步骤4:后熟灌装
极速降温至4℃灌装冷藏,即得助消化营养保健型红薯发酵饮料。
2.根据权利要求1所述的助消化营养保健型红薯发酵饮料的制作方法,其特征在于:所述糊液双发酵的步骤如下:
取5-10份冻干乳杆菌,4-8份冻干黑曲霉菌,大豆低聚糖2-10份,魔芋胶水解物1-10份,直投接种到100-150份红薯均质糊液中,密封存入恒温培养箱,调节温度30℃,厌氧发酵24h得红薯发酵液。
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