CN111034996A - 一种苹果酵素功能饮品的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Engineering & Computer Science (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了属于食品技术领域的一种苹果酵素功能饮品的的制备方法。以苹果,白砂糖,纯净水为原料,接种发酵菌剂进行先后三次发酵,先接种酿酒酵母菌,接种量为0.1%‑0.2%,发酵5d,灭菌;再接种巴氏醋酸杆菌,接种量为1.2‑1.8%,发酵3d,灭菌;最后接种植物乳杆菌,接种量为1.2‑1.8%,发酵4d,灭菌。比三种菌同时发酵制得的γ‑氨基丁酸的含量低,总酚、粗多糖的含量高。本发明的酵素原料来源广泛、价格低廉,其口味酸甜独特,口感醇厚;产品质量稳定,无任何防腐剂,而且代谢产物丰富,易被人体有效吸收。本发明的苹果酵素可以清理体内的毒素,清除自由基,延缓衰老、抗癌和美容养颜,增强记忆力和提高免疫力。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种苹果酵素功能饮品的的制备方法。
背景技术
苹果被誉为四大水果之王,营养价值丰富,是所有蔬果当中营养价值最全面的一个。苹果中含有丰富的钙、磷、铁、钾、锌等矿物质元素,尤其是锌含量明显高于其他水果。据报道,锌是人体内许多重要酶的组成部分,促进生长发育的关键元素,也是构成与记忆力息息相关的核酸与蛋白质的必不可少的元素,因此,多食用苹果有增进记忆、提高智力的效果;同时,苹果还含有丰富的维生素A、维生素B、维生素C和胡萝卜素等维生素和多酚及黄酮类,具有很强的抗氧化能力,帮助机体修复组织,延缓衰老,增强人体的免疫能力;苹果还富有浓郁的果香味,能使人的心情愉悦,舒缓情绪,缓解压抑;苹果中含有苹果酸、鞣酸和酒石酸等有机酸与糖分混合,使苹果呈现酸甜可口,能增加食欲,有开胃健食的作用。
植物酵素是以植物为原料,经微生物发酵制得的含有特定生物活性成分 (多糖类、寡糖类、蛋白质及多肽、氨基酸类、维生素类等)可食用的酵素产品。植物酵素能在最大程度上保留原料本身的营养成分,并且通过益生菌株的发酵还会产生相应的功能性代谢产物。目前酵素发酵主要为单菌发酵模式,这种模式生产的酵素功能性成分相对较低。采用多菌发酵,先后分别用不同菌发酵对于开发特定功能性的酵素产品具有重要的意义。
发明内容
本发明旨在解决上述问题,提供一种苹果酵素功能饮品的制备方法。
为达到上述目的,采用如下技术方案:
一种苹果酵素功能饮品,以苹果,白砂糖,纯净水为原料,接种发酵菌剂进行先后三次发酵,所述发酵菌剂包括酿酒酵母菌、植物乳杆菌和巴氏醋酸杆菌,先接种酿酒酵母菌,接种量为0.1%-0.2%,发酵5d,灭菌;再接种巴氏醋酸杆菌,接种量为1.2-1.8%,发酵3d,灭菌;最后接种植物乳杆菌,接种量为 1.2-1.8%,发酵4d,灭菌。
优选地,所述酿酒酵母菌的接种量为0.15%,巴氏醋酸杆菌的接种量为 1.5%,植物乳杆菌的接种量为1.5%。
本发明还提供了一种苹果酵素功能饮品的制备方法,按照如下步骤进行:
S1:准备原料,包括:苹果、白砂糖、纯净水、发酵菌剂;
S2:将S1所述的苹果用高温消毒后的刀具去掉苹果的果皮和果核;
S3:将苹果切块、打浆,放入灭菌后的发酵玻璃罐中;
S4:加入果胶酶和纤维素酶酶解,加白砂糖,充分混匀后灭菌;
S5:先接种酿酒酵母菌,接种量为0.1%-0.2%,发酵5d,灭菌;再接种巴氏醋酸杆菌,接种量为1.2-1.8%,发酵3d,灭菌;最后接种植物乳杆菌,接种量为1.2-1.8%,发酵4d,灭菌;发酵温度为28-32℃,每隔24h翻动搅拌一次,并排气。
S6:将S5发酵好的苹果酵素液进行过滤,然后添加黄原胶、木糖醇和纯净水进行调配,即得到苹果酵素功能饮品。
S3所述苹果打浆时的料水比为9:1。
S4所述果胶酶的添加量为70μL/L,纤维素酶的添加量为80μL/L,酶解温度为30℃,酶解时间为75min。
S4所述添加白砂糖,调整果浆的糖度为18°Brx。
在苹果酵素的自然发酵过程中酵母菌、醋酸菌和乳酸菌占比最大,是主要的发酵菌。在发酵早期,与醋酸菌和乳酸菌等细菌相比,作为真菌的酵母菌可优先利用果浆中的营养物质,产生酒精,从而为醋酸菌的生长提供碳源;随着糖类的消耗与酒精的积累,醋酸菌成为优势菌,开始积累醋酸;而乳酸菌发酵贯穿酵素发酵的整个过程,尤其是在发酵后期,乳酸菌产生的乳酸与酵母菌和醋酸菌的代谢产物产生的风味物质使酵素产品的口感丰富、柔和。
与现有技术相比,本发明具有如下有益效果:本发明采用酿酒酵母菌、巴氏醋酸杆菌和植物乳杆菌进行先后发酵,比三种菌同时发酵制得的γ-氨基丁酸的含量低,总酚、粗多糖的含量高。本发明的酵素原料来源广泛、价格低廉,其口味酸甜独特,口感醇厚;产品质量稳定,无任何防腐剂,而且代谢产物丰富,易被人体有效吸收。本发明的苹果酵素可以清理体内的毒素,清除自由基,延缓衰老、抗癌和美容养颜,增强记忆力和提高免疫力。长期食用还可以抗消炎、抗肿瘤、降解胆固醇、预防三高等功效。
具体实施方式
下面结合实施例对本发明作详细描述,但本发明的实施不仅限于此。
实施例1
按照如下步骤进行制备苹果酵素功能饮品:
S1:准备原料,包括:苹果、白砂糖、纯净水、发酵菌剂;
S2:将S1所述的苹果用高温消毒后的刀具去掉苹果的果皮和果核;
S3:将苹果切块、打浆,放入灭菌后的发酵玻璃罐中;所述苹果打浆时的料水比为9:1。
S4:加入果胶酶和纤维素酶酶解,加白砂糖,充分混匀后灭菌;所述果胶酶的添加量为70μL/L,纤维素酶的添加量为80μL/L,酶解温度为30℃,酶解时间为75min。添加白砂糖,调整果浆的糖度为18°Brx。
S5:先接种酿酒酵母菌,接种量为0.1%,发酵5d,灭菌;再接种巴氏醋酸杆菌,接种量为1.2%,发酵3d,灭菌;最后接种植物乳杆菌,接种量为1.2%,发酵4d,灭菌;发酵温度为30℃,每隔24h翻动搅拌一次,并排气。
S6:将S5发酵好的苹果酵素液进行过滤,然后添加黄原胶、木糖醇和纯净水进行调配,即得到苹果酵素功能饮品。
实施例2
按照如下步骤进行制备苹果酵素功能饮品:
S1:准备原料,包括:苹果、白砂糖、纯净水、发酵菌剂;
S2:将S1所述的苹果用高温消毒后的刀具去掉苹果的果皮和果核;
S3:将苹果切块、打浆,放入灭菌后的发酵玻璃罐中;所述苹果打浆时的料水比为9:1。
S4:加入果胶酶和纤维素酶酶解,加白砂糖,充分混匀后灭菌;所述果胶酶的添加量为70μL/L,纤维素酶的添加量为80μL/L,酶解温度为30℃,酶解时间为75min。添加白砂糖,调整果浆的糖度为18°Brx。
S5:先接种酿酒酵母菌,接种量为0.2%,发酵5d,灭菌;再接种巴氏醋酸杆菌,接种量为1.8%,发酵3d,灭菌;最后接种植物乳杆菌,接种量为1.8%,发酵4d,灭菌;发酵温度为30℃,每隔24h翻动搅拌一次,并排气。
S6:将S5发酵好的苹果酵素液进行过滤,然后添加黄原胶、木糖醇和纯净水进行调配,即得到苹果酵素功能饮品。
实施例3
按照如下步骤进行制备苹果酵素功能饮品:
S1:准备原料,包括:苹果、白砂糖、纯净水、发酵菌剂;
S2:将S1所述的苹果用高温消毒后的刀具去掉苹果的果皮和果核;
S3:将苹果切块、打浆,放入灭菌后的发酵玻璃罐中;所述苹果打浆时的料水比为9:1。
S4:加入果胶酶和纤维素酶酶解,加白砂糖,充分混匀后灭菌;所述果胶酶的添加量为70μL/L,纤维素酶的添加量为80μL/L,酶解温度为30℃,酶解时间为75min。添加白砂糖,调整果浆的糖度为18°Brx。
S5:先接种酿酒酵母菌,接种量为0.15%,发酵5d,灭菌;再接种巴氏醋酸杆菌,接种量为1.5%,发酵3d,灭菌;最后接种植物乳杆菌,接种量为1.5%,发酵4d,灭菌;发酵温度为30℃,每隔24h翻动搅拌一次,并排气。
S6:将S5发酵好的苹果酵素液进行过滤,然后添加黄原胶、木糖醇和纯净水进行调配,即得到苹果酵素功能饮品。
实施例4
按照如下步骤进行制备苹果酵素功能饮品:
S1:准备原料,包括:苹果、白砂糖、纯净水、发酵菌剂;
S2:将S1所述的苹果用高温消毒后的刀具去掉苹果的果皮和果核;
S3:将苹果切块、打浆,放入灭菌后的发酵玻璃罐中;所述苹果打浆时的料水比为9:1。
S4:加入果胶酶和纤维素酶酶解,加白砂糖,充分混匀后灭菌;所述果胶酶的添加量为70μL/L,纤维素酶的添加量为80μL/L,酶解温度为30℃,酶解时间为75min。添加白砂糖,调整果浆的糖度为18°Brx。
S5:接种酿酒酵母菌、植物乳杆菌和巴氏醋酸杆菌,酿酒酵母的添加量为 0.15%,巴氏醋酸杆菌的添加量为1.5%,植物乳杆菌的添加量为1.5%,同时接入,一次发酵;发酵温度为30℃,每隔24h翻动搅拌一次,并排气。
S6:将S5发酵好的苹果酵素液进行过滤,然后添加黄原胶、木糖醇和纯净水进行调配,即得到苹果酵素功能饮品。
实施例5
1.感官评定
对实施例1-4进行感官评定,结果如表1所示:
表1
从表1可以看出,实施例1-3的三菌先后发酵法的酵素功能饮品颜色比实施例4三菌同时发酵的酵素饮品颜色鲜亮,口感更醇厚。
2.理化指标
对实施例1-4进行理化指标检测,结果如表2所示。
表2
从表2可看出,实施例1-3的三菌先后发酵法的酵素功能饮品比实施例4 三菌同时发酵的总酸、总酚、粗多糖的含量高,γ-氨基丁酸含量低。
3.卫生指标
从表3中也可以看出实施例1-3的三菌先后发酵法以及实施例4三菌同时发酵的的酵素功能饮品的卫生指标均在合格范围内。
以上公开的仅为本发明的具体实施例,但是,本发明并非局限于此,任何本领域的技术人员能思之的变化都应落入本发明的保护范围。
Claims (6)
1.一种苹果酵素功能饮品,其特征在于,以苹果,白砂糖,纯净水为原料,接种发酵菌剂进行先后三次发酵,所述发酵菌剂包括酿酒酵母菌、巴氏醋酸杆菌和植物乳杆菌,先接种酿酒酵母菌,接种量为0.1%-0.2%,发酵5d,灭菌;再接种巴氏醋酸杆菌,接种量为1.2-1.8%,发酵3d,灭菌;最后接种植物乳杆菌,接种量为1.2-1.8%,发酵4d,灭菌。
2.根据权利要求1所述一种苹果酵素功能饮品,其特征在于,所述酿酒酵母菌的接种量为0.15%,巴氏醋酸杆菌的接种量为1.5%,植物乳杆菌的接种量为1.5%。
3.权利要求1所述苹果酵素功能饮品的制备方法,其特征在于,按照如下步骤进行:
S1:准备原料,包括:苹果、白砂糖、纯净水、发酵菌剂;
S2:将S1所述的苹果用高温消毒后的刀具去掉苹果的果皮和果核;
S3:将苹果切块、打浆,放入灭菌后的发酵玻璃罐中;
S4:加入果胶酶和纤维素酶酶解,加白砂糖,充分混匀后灭菌;
S5:先接种酿酒酵母菌,接种量为0.1%-0.2%,发酵5d,灭菌;再接种巴氏醋酸杆菌,接种量为1.2-1.8%,发酵3d,灭菌;最后接种植物乳杆菌,接种量为1.2-1.8%,发酵4d,灭菌;发酵温度为28-32℃,每隔24h翻动搅拌一次,并排气。
S6:将S5发酵好的苹果酵素液进行过滤,然后添加黄原胶、木糖醇和纯净水进行调配,即得到苹果酵素功能饮品。
4.根据权利要求3所述苹果酵素功能饮品的制备方法,其特征在于,S3所述苹果打浆时的料水比为9:1。
5.根据权利要求3所述苹果酵素功能饮品的制备方法,其特征在于,S4所述果胶酶的添加量为70μL/L,纤维素酶的添加量为80μL/L,酶解温度为30℃,酶解时间为75min。
6.根据权利要求3所述苹果酵素功能饮品的制备方法,其特征在于,S4所述添加白砂糖,调整果浆的糖度为18°Brx。
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CN111685317A (zh) * | 2020-06-04 | 2020-09-22 | 包选平 | 一种野樱莓小分子酵素液及其制备方法 |
CN111685310A (zh) * | 2020-06-04 | 2020-09-22 | 包选平 | 一种复合食用菌酵素及其制备方法 |
CN112042934A (zh) * | 2020-08-21 | 2020-12-08 | 中国农业科学院农产品加工研究所 | 苹果酵素液及酵素粉的制备方法 |
CN113519831A (zh) * | 2021-07-13 | 2021-10-22 | 江南大学 | 一种水果酵素及其制备方法 |
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CN109123628A (zh) * | 2018-08-27 | 2019-01-04 | 陕西天酵集团有限公司 | 一种苹果酵素的制备方法 |
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CN111685317A (zh) * | 2020-06-04 | 2020-09-22 | 包选平 | 一种野樱莓小分子酵素液及其制备方法 |
CN111685310A (zh) * | 2020-06-04 | 2020-09-22 | 包选平 | 一种复合食用菌酵素及其制备方法 |
CN112042934A (zh) * | 2020-08-21 | 2020-12-08 | 中国农业科学院农产品加工研究所 | 苹果酵素液及酵素粉的制备方法 |
CN113519831A (zh) * | 2021-07-13 | 2021-10-22 | 江南大学 | 一种水果酵素及其制备方法 |
CN113519831B (zh) * | 2021-07-13 | 2022-04-29 | 江南大学 | 一种水果酵素及其制备方法 |
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