CN111328947A - 一种大百合汽水饮料制备方法 - Google Patents
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- 229910052791 calcium Chemical class 0.000 claims description 4
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- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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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- Health & Medical Sciences (AREA)
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Abstract
本发明属于食品加工领域，特别涉及大百合汽水饮料的制备方法。一种大百合汽水饮料制备方法，是将大百合鳞片打浆，用淀粉酶酶解浆液，灭酶后所得酶解液与蔗糖、玉米粉、无机盐混合，接入酪酸杆菌进行发酵，发酵结束之后加入碳酸氢钠，灌装即可得到大百合汽水饮料。本发明的饮料的生产方法简单，设备要求不高，能耗低，适合大规模工业生产，具有良好的市场前景。
Description
技术领域
本发明属于食品加工领域，特别涉及大百合汽水饮料的制备方法。
背景技术
大百合(Cardiocrinum giganteum(Wall.)Makino)，又名百合莲、百洼等，茎卵形，叶纸质网状脉，花白色狭喇叭形，蒴果近球形。原产中国，因其植株粗壮、高大，显著区别于百合属植物而得名。是一种优良的观赏植物，此外，其鳞茎富含淀粉和10多种营养成分，可供食用。同时，大百合也具有较高的药用价值，其性味淡、清热止咳，宽胸利气，可用于肺结核咯血、咳嗽痰喘、小儿高烧、胃痛及反胃、呕吐等病症，而且近代医学研究发现大百合还具有抗癌作用。是一种兼具观赏价值、食用价值和药用价值的植物，应用发展前景十分广阔，具有很大的开发潜力和市场价值。为了提高大百合的附加值，有必要对大百合进行深加工，以满足市场需求。
发明内容
为了解决上述现有技术的不足之处，提供了一种大百合汽水饮料制备方法，利用该方法所制得的大百合汽水饮料口感丰富，风味独特。
本发明的目的通过如下技术方案实现：
一种大百合汽水饮料制备方法，包括以下步骤：
将大百合鳞片打浆，用淀粉酶酶解浆液，灭酶后所得酶解液与蔗糖、玉米粉、无机盐混合，接入酪酸杆菌进行发酵，发酵结束之后加入碳酸氢钠，灌装即可得到大百合汽水饮料。
优选的是，所述淀粉酶用量为0.5～2％大百合鳞片重量，所述酶解温度为40～50℃，酶解时间为2～3h。
优选的是，酶解液糖度为6～12g/L，酶解液中玉米粉含量为1～4g/L，所述无机盐为镁、钾、钙无机盐，所述镁、钾、钙无机盐添加量均为酶解液重量3‰～6‰。
优选的是，所述酪酸杆菌用量为大百合打浆所得浆液重量2～4％。
优选的是，所述发酵温度为32～38℃，发酵时间为6～9天，发酵PH为6～8。
优选的是，采用碳酸氢钠将pH调至4～5.5。
本发明菌种为酪酸杆菌，其可以利用淀粉及其他糖类物质进行厌氧发酵，产生丁酸，丁酸能与碳酸氢钠反应生成丁酸钠和二氧化碳，可形成汽水饮料，反应生成的丁酸钠可抑制沙门氏杆菌、大肠杆菌等病原微生物，增加乳酸杆菌等有益微生物数量，协调胃肠道内有益微生物菌群平衡，使整个肠道趋于健康状态。另外，所得的汽水还具有大百合的营养物质及风味，深受大众喜爱，能进一步扩大大百合市场。
本发明的饮料的生产方法简单，设备要求不高，能耗低，适合大规模工业生产，具有良好的市场前景。
具体实施方式
下面结合具体实施例，对本发明作进一步详细的阐述，但本发明的实施方式并不局限于实施例表示的范围。这些实施例仅用于说明本发明，而非用于限制本发明的范围。此外，在阅读本发明的内容后，本领域的技术人员可以对本发明作各种修改，这些等价变化同样落于本发明所附权利要求书所限定的范围。
实施例1
采收大百合鳞茎，剥取鳞片，清洗3次除去泥沙，加入2倍重量水进行打浆处理，加入0.5％大百合鳞片重量淀粉酶，在40℃温度下，酶解2h，加热至85℃保温10min灭酶、冷却，加入蔗糖使所得酶解液糖度为6g/L、加入玉米粉，使酶解液中玉米粉含量为1g/L、分别加入酶解液重量3‰的氯化镁、3‰的氯化钾、3‰的氯化钙，pH调整为6，于120℃温度下灭菌15min，冷却至室温制得发酵液。接入大百合打浆所得浆液重量2％的酪酸杆菌(中国普通微生物菌种保藏管理中心获得)，于32℃温度下厌氧发酵6天，结束发酵杀菌，用纱布过滤，加入碳酸氢钠直至液体pH调至4，灌装即可得到大百合汽水饮料，冷藏保存。
实施例2
采收大百合鳞茎，剥取鳞片，清洗3次除去泥沙，加入3倍重量水进行打浆处理，加入1％大百合鳞片重量淀粉酶，在45℃温度下，酶解2.5h，加热至85℃保温10min灭酶、冷却，加入蔗糖使所得酶解液糖度为10g/L、加入玉米粉，使酶解液中玉米粉含量为3g/L、分别加入酶解液重量4‰的硫酸镁、4‰的硫酸钾、4‰的硫酸钙，pH调整为7，于120℃温度下灭菌15min，冷却至室温制得发酵液。接入大百合打浆所得浆液重量3％的酪酸杆菌，于36℃温度下厌氧发酵7天，结束发酵杀菌，用纱布过滤，加入碳酸氢钠直至液体pH调至4.5，灌装即可得到大百合汽水饮料，冷藏保存。
实施例3
采收大百合鳞茎，剥取鳞片，清洗3次除去泥沙，加入2倍重量水进行打浆处理，加入2％大百合鳞片重量淀粉酶，在50℃温度下，酶解3h，加热至85℃保温10min灭酶、冷却，加入蔗糖使所得酶解液糖度为12g/L、加入玉米粉，使酶解液中玉米粉含量为4g/L、分别加入酶解液重量6‰的氯化镁、6‰的硫酸钾、6‰的氯化钙，pH调整为8，于120℃温度下灭菌15min，冷却至室温制得发酵液。接入大百合打浆所得浆液重量4％的酪酸杆菌，于38℃温度下厌氧发酵9天，结束发酵杀菌，用纱布过滤，加入碳酸氢钠直至液体pH调至5.5，灌装即可得到大百合汽水饮料，冷藏保存。
感官评定：用GB/T31121-2014中6.2部分的感官检验方法准备样品和评测。评测方法和分值安排见表1，总分50。男女各5人，分别对样品进行打分。每个样品评定3次并打分，每项取其3次分值的算术平均值。各项指标的分值取所有人对相应指标所打分值的算术平均值。实施例1-3所制得的大百合汽水饮料详细的感官分析评定结果见表2。
表1感官评定表
表2实施例和对照例产品的感官评定
| 实施例1 | 实施例2 | 实施例3 | |
| 香味 | 9 | 8 | 9 |
| 滋味 | 8 | 9 | 8 |
分别称取100mL实施例1-3所制得的大百合汽水饮料进行丁酸钠含量测定，具体含量如表3所示，通过高效液相色谱法进行检测，分析条件：使用C18色谱柱(4.6×250mm，5μm)，流动相为乙腈加入0.1％的磷酸溶液，流动相中乙腈与磷酸溶液的体积比为20:80，流速为1.0ml/min，紫外检测器，测定波长为206nm，柱温为30℃，进样量为20μL；
表3实施例和对照例所得产品丁酸钠含量
| 实施例1 | 实施例2 | 实施例3 | |
| 含量(mg/mL) | 30.65 | 34.71 | 32.53 |
本发明制得的大百合汽水饮品风味特别。本发明制备工艺简单，流程短、成本低、外观质量良好的优点，适合大规模推广，进一步促进大百合经济效益，实现其食用价值和药用价值，满足市场多样性需求。
Claims (6)
1.一种大百合汽水饮料制备方法，其特征在于，所述方法包括以下步骤：
将大百合鳞片打浆，用淀粉酶酶解浆液，灭酶后所得酶解液与蔗糖、玉米粉、无机盐混合，接入酪酸杆菌进行发酵，发酵结束之后加入碳酸氢钠，灌装即可得到大百合汽水饮料。
2.根据权利要求1所述的大百合汽水饮料制备方法，其特征在于，所述淀粉酶用量为0.5～2％大百合鳞片重量，所述酶解温度为40～50℃，酶解时间为2～3h。
3.根据权利要求1所述的大百合汽水饮料制备方法，其特征在于，酶解液糖度为6～12g/L，酶解液中玉米粉含量为1～4g/L，所述无机盐为镁、钾、钙无机盐，所述镁、钾、钙无机盐添加量均为酶解液重量3‰～6‰。
4.根据权利要求3所述的大百合汽水饮料制备方法，其特征在于，所述酪酸杆菌用量为大百合打浆所得浆液重量2～4％。
5.根据权利要求1-4任一所述的大百合汽水饮料制备方法，其特征在于，所述发酵温度为32～38℃，发酵时间为6～9天，发酵PH为6～8。
6.根据权利要求1-5任一所述的大百合汽水饮料制备方法，其特征在于，采用碳酸氢钠将pH调至4～5.5。
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