CN111109487A - 一种发酵红米饮料及其制备方法 - Google Patents
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Abstract
本发明涉及饮料食品技术领域,是一种发酵红米饮料及其制备方法。本发明以红糙米为原料,通过添加0.04%α‑淀粉酶,酶解糊化1h后,向发酵罐中接种各菌液浓度均为1×107cfu/mL的3%红曲霉菌液和5%乳酸杆菌菌液,在37℃混菌发酵24h,在50℃下两段均质,第一次均质压力20MPa,第二次均质压力35MPa,每次均质时间为3min。通过此方法得到口感细腻、酸甜适中、具有天然红米和红曲优良色泽,产品在无添加任何稳定剂和保鲜剂的条件下,稳定性好且具有一定活性功效。
Description
技术领域
本发明属于食品技术领域,具体涉及一种发酵红米饮料及其制备方法。
背景技术
红米(红糙米)是外表暗红色的米类食材,因其糙米米皮红色而得名,是中国特色水稻品种之一。红米含有丰富的膳食纤维、淀粉、蛋白质、不饱和脂肪酸、多种维生素和矿质元素等。根据动物实验也说明了红米能够显著降低肝脏氧(ROS),提高血清和肝总抗氧化能力,防治动脉粥样硬化的作用。现代医学研究表明,红米能显著提高机体抗氧化能力和防治氧自由基引起的疾病。
红米糙米开发全谷物发酵米饮料,不仅完好地保留了传统的营养成分,还产生了更多的对健康有益的成分,具有丰富的营养性及食疗保健功能。然而,米饮料及其发酵饮料由于蛋白质和淀粉含量高易悬浮、分层,成品饮料不稳定制约了商品化的应用,采用单一菌株发酵容易出现发酵不彻底的情况。本发明采用红曲和乳酸杆菌共同发酵,可解决发酵红米饮料容易分层、沉淀的问题。同时,红曲霉发酵产生的红曲酶具有降血压、降脂功效,产生的天然红曲色素与饮料颜色相近,促进发酵红米饮料的感官色泽。
发明内容
本发明的目的是提供一种发酵红米饮料的制作方法,利用红曲霉与乳酸杆菌混菌发酵解决红米饮料稳定问题及提高红米饮料发酵效率,并具有一定的生理活性。
为解决以上技术问题,本发明采用下述技术方案:
包括以下步骤:
(1)预处理:将红糙米与纯净水按照质量比8:100充分浸泡10~12h,待红糙米充分吸水膨胀后通过研磨机充分研磨成红糙米匀浆;
(2)糊化和酶解:红糙米匀浆加热至55-65℃,添加匀浆质量的0.04% 的α-淀粉酶,充分糊化和酶解1h;
(3)添加辅料:将酶解后的匀浆泵入发酵罐中,加入匀浆总质量3%的蔗糖,及匀浆总质量2%~3%的奶粉;
(4)混菌发酵:向发酵罐中加入匀浆总质量3%的红曲霉菌液,及匀浆总质量5%乳酸杆菌菌液,搅拌均匀后发酵24h;
(5)过滤和调配:发酵结束后,加入终浓度为0.2wt%阿斯巴甜,30目过滤3遍;
(6)均质:均质温度50℃,第一次均质压力20MPa,第二次均质压力35MPa,每次均质时间为3min。
红曲霉菌液是无菌水将发酵后的孢子菌悬液浓度调整到1×107个/mL,乳酸杆菌菌液是将菌悬液浓度调整到1×107个/mL。
与现有技术相比,本发明具有以下优点:
(1)红曲霉与乳酸杆菌混菌发酵,促进了发酵红米饮料的稳定性,一定程度上解决了发酵型米饮料容易分层的问题。
(2)红曲霉与乳酸杆菌发酵红米饮料,红曲霉菌可以分泌丰富的蛋白酶和脂肪酶将乳酸杆菌不能利用的大分子有机物进行代谢并消耗体系内大量的氧气,从而给乳酸杆菌提供丰富的营养物质和缺氧的发酵环境,充分利用了红米的营养物质和发酵效率。
(3)红曲霉发酵产生的红曲酶具有降血压、降脂功效,以及抑菌延长保质期。同时,红曲霉产生的天然红曲色素与饮料颜色相近,促进发酵红米饮料的感官色泽。
(4)本发酵红米饮料除了使用阿斯巴甜为甜味剂,未使用其他食品添加剂和防腐剂,并具有良好的保质期为3个月。
具体实施方式
下面结合具体的实施方式来对本发明的技术方案做进一步的限定,但要求保护的范围不仅局限于所作的描述。
实施例1
(1)选择原料:选用天然红糙米,轻柔漂洗两遍。
(2)预处理:将红糙米与纯净水按照质量比8:100充分浸泡12h,待红米充分吸水膨胀后通过研磨机充分研磨成红糙米匀浆。
(3)糊化和酶解:红糙米匀浆加热至60℃,添加匀浆总质量的0.04% α-淀粉酶,充分糊化和酶解1h。
(4)添加辅料:将酶解后的匀浆泵入发酵罐中,加入匀浆总质量的3%蔗糖,及匀浆总质量3%的奶粉。
(5)混菌发酵:向发酵罐中加入匀浆总质量3%的红曲霉菌液,匀浆总质量5%乳酸杆菌菌液,发酵24h。
(6)过滤和调配:发酵结束后,加入终浓度0.2%阿斯巴甜,30目过滤3遍。
(7)均质:均质温度50℃,第一次均质压力20MPa,第二次均质压力35MPa,每次均质时间为3min。
(8)灭菌和分装:罐装后,再100℃商业灭菌40min,自然冷却至45℃,再放置在4℃下迅速冷却即得成品。
实施例2
在实施例1的基础上,其他步骤不变,仅将步骤(5)改为向发酵罐中加入匀浆总质量8%的红曲霉菌液,匀浆总质量5%乳酸杆菌菌液,发酵24h。
实施例3
在实施例1的基础上,其他步骤不变,仅将步骤(5)改为向发酵罐中加入匀浆总质量1%的红曲霉菌液,匀浆总质量5%乳酸杆菌菌液,发酵24h。
实施例4
在实施例1的基础上,其他步骤不变,仅将步骤(5)改为向发酵罐中加入匀浆总质量5%的红曲霉菌液,匀浆总质量5%乳酸杆菌菌液发酵24h。
实施例5
在实施例1的基础上,其他步骤不变,仅将步骤(5)改为向发酵罐中加入匀浆总质量5%乳酸杆菌菌液发酵24h。
实施例中发酵红米饮料的评价
其中,乳酸浓度测定用EDTA定钙法,固形物用快速水分测定仪测定。发酵红米饮料稳定性测定:准确称取50g发酵红米饮料,1500r/min离心5min,取离心沉淀充分烘干至恒重,计算沉淀率=沉淀恒重/50g*100%,离心沉淀越小,稳定性越好。
选择10位品评人员对放置两周后的发酵红米饮料进行感官评价。
评价分数是根据以下标准进行:
稳定性:0分未见沉淀、1分少些沉淀、2分沉淀较多。
酸甜味:酸甜味强烈4分,酸甜味强3分,酸甜味中等2分,酸甜味较低1分,酸甜味无感0分。
苦涩味:苦涩味强烈4分,苦涩味强3分,苦涩味中等2分,苦涩味弱1分,苦涩味无感0分。
口感:口感润滑度好3分,口感润滑度较好2分,口感润滑度中等1分,口感润滑度差0分。
外观:饮料红米色泽好3分,饮料红米色泽较好2分,饮料红米色泽中等1分,饮料红米色泽差0分。
与实施案例5未加入红曲霉混菌发酵相比,乳酸浓度:加红曲混菌发酵>未加红曲;固形物含量:加红曲混菌发酵<未加红曲发酵;同时红米饮料稳定性:加红曲混菌发酵>未加红曲。说明红米饮料中加入红曲霉与乳酸杆菌进行混合发酵促进了乳酸发酵效率,更重要的是促进了谷物发酵饮料的稳定性。其中,添加3%红曲霉、5%乳酸杆菌下的实施例1效果最佳,发酵红米饮料的稳定性最好,苦涩味弱,酸甜味适中,口感和外观评价最好。
实施例1为最佳实施方案,通过实施例1所制备的发酵红米饮料测得每100g饮料
营养成分表
最后,应当指出,以上实施例仅是本发明较有代表性的例子。显然,本发明的技术方案并不限于上述实施例,还可以有许多变形。本领域的普通技术人员能从本发明公开的内容直接导出或联想到的所有变形,均应认为是本发明的保护范围。
Claims (4)
1.一种发酵红米饮料的制备方法,其特征在于:采用红曲霉和乳酸杆菌混菌发酵。
2.根据权利要求1所述的一种发酵红米饮料的制备方法,其特征在于,包括以下步骤:
(1)预处理:将红糙米与纯净水按照质量比8:100充分浸泡10~12h,待红糙米充分吸水膨胀后通过研磨机充分研磨成红糙米匀浆;
(2)糊化和酶解:红糙米匀浆加热至55-65℃,添加匀浆质量的0.04% 的α-淀粉酶,充分糊化和酶解1h;
(3)添加辅料:将酶解后的匀浆泵入发酵罐中,加入匀浆总质量3%的蔗糖,及匀浆总质量2%~3%的奶粉;
(4)混菌发酵:向发酵罐中加入匀浆总质量3%的红曲霉菌液,及匀浆总质量5%乳酸杆菌菌液,搅拌均匀后发酵24h;
(5)过滤和调配:发酵结束后,加入终浓度为0.2wt%阿斯巴甜,30目过滤3遍;
(6)均质:均质温度50℃,第一次均质压力20MPa,第二次均质压力35MPa,每次均质时间为3min。
3.根据权利要求2一种发酵红米饮料的制备方法,其特征在于,红曲霉菌液的孢子浓度为1×107个/mL,乳酸杆菌菌液的孢子浓度为1×107个/mL。
4.一种如权利要求1-3任一方法制备获得发酵红米饮料。
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