CN111418746A - 南瓜、苹果复合发酵饮料及其制备方法和应用 - Google Patents
南瓜、苹果复合发酵饮料及其制备方法和应用 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种南瓜、苹果复合发酵饮料及其制备方法和应用。该复合发酵饮料以南瓜、苹果为主要原料,接种植物乳杆菌、嗜热链球菌、酿酒酵母菌发酵而成。其制备方法包括:将新鲜南瓜清洗、去皮、切块、蒸煮后打浆,苹果经清洗、热烫后榨汁,将南瓜汁和苹果汁混合,在适当的温度、接种量和菌种比例下进行发酵,终止发酵后除去沉淀并灭菌即得到南瓜苹果复合发酵饮料。该饮料整体橙黄透亮,酸甜可口,风味独特。该发酵果汁所含的植物乳杆菌对人体有益生作用,发酵液具有良好的抗氧化活性、抵抗有害菌和调节肠道菌群微生态平衡的作用。
Description
技术领域
本发明是关于复合果汁领域,特别是关于一种南瓜苹果复合发酵饮料及其制备方法和应用。
背景技术
南瓜,属葫芦科南瓜属,一年蔓生草本植物;又称番瓜、北瓜、倭瓜。根据产地和植物性状,南瓜可分为三大栽培品种:中国南瓜、印度南瓜、美洲南瓜。我国南瓜总产量世界第一,栽培面积世界第二,南瓜资源丰富,南北各地均有广泛种植。南瓜兼具优异的食疗和保健效果,富含丰富的营养物质,如:南瓜多糖、蛋白质、膳食纤维、多种维生素、微量元素等;此外南瓜中含有的γ-氨基丁酸、肌醇、活性多糖、生物碱等活性物质具有良好的降血糖、降血脂、抗炎、抗氧化、抑制肿瘤生长、提高免疫力等功能。
苹果,是蔷薇科苹果亚科苹果属植物,是人们经常食用的水果之一。苹果营养丰富,富含有机酸、果胶、微量元素锌、钾、铁、维生素和水溶性纤维等,易被人体吸收,有“活水”之称。苹果口感酸甜,性味温和,老少皆宜。
新鲜南瓜由于水分含量高,易腐烂,不耐贮藏。将新鲜南瓜加工成南瓜深加工食品能够较好的解决南瓜的腐烂问题,提高南瓜的附加值和利用率。以南瓜和苹果为培养基,通过微生物发酵可产生丰富的代谢产物,如有机酸、酶类、益生元等,此外,微生物可降低原料的血糖指数、增加游离氨基酸含量、赋予产品独特的感官特性。发酵饮料与原料相比,不仅保留了南瓜、苹果的营养成分、赋予产品特有的风味,而且微生物代谢可以产生具有保健功能的活性物质。
乳酸菌是一类革兰氏阳性菌,是一类益生菌,能够利用碳水化合物代谢产生乳酸,安全无毒,具有改善乳糖不耐症、提高人体免疫能力、预防和治疗腹泻和溃疡等益生作用。牛奶、豆奶、果蔬、肉制品等可作为碳源及氮源供乳酸菌代谢与增殖,产生的代谢产物可提高食品的营养价值和风味成分,在食品工业中较为常见。酿酒酵母是一种单细胞真核生物,具有生长繁殖快、代谢周期短且副产物少、易培养、能耐受一定浓度乙醇、乙酸和其他抑制剂等特点,且能够将原料中的氨基酸等前体物质转换为酯、酸、高级醇等风味物质,并合成多种酶,赋予发酵液独特的风味和口感。
乳酸菌与酵母菌之间有共生关系。乳酸菌发酵产生乳酸,可创造有利于酵母菌生长的酸性条件;酵母菌利用培养基中的糖、蛋白质等营养物质发酵,产生的二氧化碳、丙酮酸、琥珀酸等代谢产物有利于促进乳酸菌的生长。南瓜苹果复合发酵采用多菌种发酵也能够赋予产品更丰富的风味和口感。
公开于该背景技术部分的信息仅仅旨在增加对本发明的总体背景的理解,而不应当被视为承认或以任何形式暗示该信息构成已为本领域一般技术人员所公知的现有技术。
发明内容
本发明的目的在于提供一种南瓜、苹果复合发酵饮料,该复合发酵饮料结合果蔬及乳酸菌、酵母菌的优势,扩展南瓜的应用范围。
为实现上述目的,本发明提供了一种南瓜、苹果复合发酵饮料,包括如下质量份的组分:南瓜浆5-15份、苹果汁5-20份、以及益生菌0.2-4份。
在本发明的一实施方式中,所述南瓜浆包括南瓜和水,所述南瓜与水的质量比为(5-15):(10-30),优选的,所述南瓜为蜜本南瓜。
在本发明的一实施方式中,所述益生菌包括植物乳杆菌、嗜热链球菌、以及酿酒酵母;优选的,所述植物乳杆菌、嗜热链球菌、以及酿酒酵母的质量比为(1-17.5):(1-17.5):(0.2-3.5)。
在本发明的一实施方式中,所述植物乳杆菌为细菌界、厚壁菌门、芽孢杆菌纲、乳杆菌目、乳酸菌科、乳酸菌属细菌;嗜热链球菌为细菌界、厚壁菌门、芽孢杆菌纲、乳杆菌目、链球菌科、链球菌属细菌;酿酒酵母为真菌界、子囊菌门、半子囊菌纲、酵母目、酵母科、酵母属真菌。
本发明还提供了一种南瓜、苹果复合发酵饮料的制备方法,该南瓜、苹果复合发酵饮料每毫升植物乳杆菌活菌数大于107,具有显著的抗氧化活性和调节肠道菌群健康的益生作用,有利于提升南瓜产业的附加值。具体包括以下步骤:南瓜打浆:将南瓜清洗、去皮、切块、蒸煮、打浆后得到南瓜浆;苹果榨汁:将苹果清洗、去皮、热烫、榨汁得到苹果汁;混合:将所述南瓜浆和所述苹果汁混合后得到发酵原液;灭菌:将所述发酵原液灭菌;接种益生菌:待灭菌后的发酵原液冷却至室温后接种益生菌;发酵;除杂:待发酵结束后去除杂质及沉淀,获得南瓜、苹果复合发酵饮料原液;发酵饮料原液灭菌:将所述南瓜、苹果复合发酵饮料原液灭菌;以及冷却:待灭菌后的南瓜、苹果复合发酵饮料原液冷却后即可得到上述南瓜、苹果复合发酵饮料。
在本发明的一实施方式中,南瓜打浆步骤中,所述蒸煮时间为20~40min,所述打浆是将蒸煮后的南瓜与水以(5-15):(10-30)的质量比进行操作的;苹果榨汁步骤中,所述热烫时间为5~15min;混合步骤中,所述南瓜浆和所述苹果汁的混合比例为(5-15):(5~20)。
在本发明的一实施方式中,灭菌步骤中,灭菌温度为110~121℃,灭菌时间为10~30min;接种益生菌步骤中,所述益生菌包括植物乳杆菌、嗜热链球菌以及酿酒酵母菌,其中所述植物乳杆菌以及所述嗜热链球菌的培养基为乳酸细菌(MRS)培养基,所述酿酒酵母菌的培养基为酵母浸出粉胨葡萄糖(YPD)培养基;优选的,所述植物乳杆菌、嗜热链球菌的制备条件均为:105~107CFU/mL,培养温度为30~45℃,培养时间为10~15h;所述酿酒酵母菌的制备条件为:103~105CFU/mL,培养温度为25~35℃,培养时间为10~15h;进一步优选的,所述植物乳杆菌、嗜热链球菌的接种质量百分比均为1~5%,所述酿酒酵母菌的接种质量百分比为0.2~1%,其中,在接种时,所述植物乳杆菌、嗜热链球菌以及酿酒酵母菌是以对应菌种种子液的形式添加的。
在本发明的一实施方式中,发酵步骤中,所述发酵温度为25~40℃,所述发酵条件为静置培养10~24h;除杂步骤中所采用的方法为过滤及离心。
在本发明的一实施方式中,所述发酵饮料原液灭菌步骤中的灭菌方法为超高压灭菌,所述超高压灭菌的条件为:300~550Mpa,保压时间5~12min。
本发明还提供了上述南瓜、苹果复合发酵饮料的制备方法在制备复合发酵饮料中的应用。
与现有技术相比,本发明具有如下有益效果:
本发明拓展了南瓜的应用范围和产品加工种类,推动南瓜的产业化和深加工食品发展,提高南瓜的附加值;南瓜搭配苹果汁,接种酵母菌、乳酸菌复配发酵,结合果蔬与益生菌的双重功效,提高产品的营养价值,并赋予产品独特的风味口感。
具体实施方式
下面对本发明的具体实施方式进行详细描述,但应当理解本发明的保护范围并不受具体实施方式的限制。
除非另有其它明确表示,否则在整个说明书和权利要求书中,术语“包括”或其变换如“包含”或“包括有”等等将被理解为包括所陈述的元件或组成部分,而并未排除其它元件或其它组成部分。
下述实施例中所使用的实验方法如无特殊说明,均为常规方法。
下述实施例中所用的材料、试剂等,如无特殊说明,均可从商业途径可购得。
实施例1
(1)种子液制备:将植物乳杆菌、嗜热链球菌的甘油管保藏菌液0.2mL接种到10mLMRS液体培养基中,37℃培养12h;酿酒酵母菌的甘油管保藏菌液0.2mL接种到10mLYPD液体培养基中,30℃培养12h;种子液均进行三代培养。
(2)南瓜苹果液的制备:南瓜蒸煮20min,按质量比1:1进行打浆,得到南瓜浆;苹果热烫5min后,榨汁;南瓜浆与苹果汁按1:1的质量比混合;得到的南瓜苹果液110℃灭菌30min。
(3)接种:植物乳杆菌、嗜热链球菌种子液接种量分别为1%、1%,酿酒酵母菌种子液的接种量为0.2%;接种后溶液混匀,30℃静置发酵24h;发酵结束后发酵液5000rpm/min离心15min,超高压300~400Mpa灭菌10min。
(4)感官品尝:超高压灭菌后的成品灌装后常温贮藏,组织感官品尝。感官评价指标详见表1。
实施例2
(1)种子液制备:将植物乳杆菌、嗜热链球菌的甘油管保藏菌液0.2mL接种到10mLMRS液体培养基中,40℃培养10h;酿酒酵母菌的甘油管保藏菌液0.2mL接种到10mLYPD液体培养基中,34℃培养10h;种子液均进行三代培养。
(2)南瓜苹果液的制备:南瓜蒸煮30min,按质量比1:3进行打浆,得到南瓜浆;苹果热烫15min后,榨汁;南瓜浆与苹果汁按1:0.5的体积比混合;得到的南瓜苹果液121℃灭菌15min。
(3)接种:植物乳杆菌、嗜热链球菌种子液接种量分别为2%、2%,酿酒酵母菌种子液的接种量为0.4%;接种后溶液混匀,37℃静置发酵12h;发酵结束后发酵液5000rpm/min离心15min,超高压400~500Mpa灭菌5min。
(4)感官品尝:超高压灭菌后的成品灌装后常温贮藏,组织感官品尝。感官评价指标详见表1。
表1
通过表1对实施例1-2中所制备的南瓜、苹果复合发酵饮料进行感官评价,评价结果得出根据实施例1-2所制备的南瓜、苹果复合发酵饮料各项评价指标均归为表1中的类别A,即,香气:浓郁复杂,各种香气协调纯正,口感:酸甜可口,色泽:亮橙色,有光泽,风味:风味独特,果香混合乳酸香气,典型性好。因此,本申请所制备出的南瓜、苹果复合发酵饮料感官评价较高,可以很好地被接受,并得以广泛应用。
前述对本发明的具体示例性实施方案的描述是为了说明和例证的目的。这些描述并非想将本发明限定为所公开的精确形式,并且很显然,根据上述教导,可以进行很多改变和变化。对示例性实施例进行选择和描述的目的在于解释本发明的特定原理及其实际应用,从而使得本领域的技术人员能够实现并利用本发明的各种不同的示例性实施方案以及各种不同的选择和改变。本发明的范围意在由权利要求书及其等同形式所限定。
Claims (10)
1.一种南瓜、苹果复合发酵饮料,其特征在于,包括如下质量份的组分:南瓜浆5-15份、苹果汁5-20份、以及益生菌0.2-4份。
2.如权利要求1所述的南瓜、苹果复合发酵饮料,其特征在于,所述南瓜浆包括南瓜和水,所述南瓜与水的质量比为(5-15):(10-30)。
3.如权利要求1所述的南瓜、苹果复合发酵饮料,其特征在于,所述益生菌包括植物乳杆菌、嗜热链球菌、以及酿酒酵母;优选的,所述植物乳杆菌、嗜热链球菌、以及酿酒酵母的质量比为(1-17.5):(1-17.5):(0.2-3.5)。
4.如权利要求3所述的南瓜、苹果复合发酵饮料,其特征在于,所述植物乳杆菌为乳酸菌科、乳酸菌属细菌;嗜热链球菌为链球菌科、链球菌属细菌;酿酒酵母为酵母科、酵母属真菌。
5.一种南瓜、苹果复合发酵饮料的制备方法,其特征在于,包括以下步骤:
南瓜打浆:将南瓜清洗、去皮、切块、蒸煮、打浆后得到南瓜浆;
苹果榨汁:将苹果清洗、去皮、热烫、榨汁得到苹果汁;
混合:将所述南瓜浆和所述苹果汁混合后得到发酵原液;
灭菌:将所述发酵原液灭菌;
接种益生菌:待灭菌后的发酵原液冷却至室温后接种益生菌;
发酵;
除杂:待发酵结束后去除杂质及沉淀,获得南瓜、苹果复合发酵饮料原液;
发酵饮料原液灭菌:将所述南瓜、苹果复合发酵饮料原液灭菌;以及
冷却:待灭菌后的南瓜、苹果复合发酵饮料原液冷却后即可得到权利要求1所述的南瓜、苹果复合发酵饮料。
6.如权利要求5所述的南瓜、苹果复合发酵饮料的制备方法,其特征在于,南瓜打浆步骤中,所述蒸煮时间为20~40min,所述打浆是将蒸煮后的南瓜与水以(5-15):(10-30)的质量比进行操作的;苹果榨汁步骤中,所述热烫时间为5~15min;混合步骤中,所述南瓜浆和所述苹果汁的混合比例为(5-15):(5~20)。
7.如权利要求5所述的南瓜苹果复合发酵饮料的制备方法,其特征在于,灭菌步骤中,灭菌温度为110~121℃,灭菌时间为10~30min;接种益生菌步骤中,所述益生菌包括植物乳杆菌、嗜热链球菌以及酿酒酵母菌,其中所述植物乳杆菌以及所述嗜热链球菌的培养基为乳酸细菌培养基,所述酿酒酵母菌的培养基为酵母浸出粉胨葡萄糖培养基;优选的,所述植物乳杆菌、嗜热链球菌的制备条件均为:105~107CFU/mL,培养温度为30~45℃,培养时间为10~15h;所述酿酒酵母菌的制备条件为:103~105CFU/mL,培养温度为25~35℃,培养时间为10~15h;进一步优选的,所述植物乳杆菌、嗜热链球菌的接种质量百分比均为1~5%,所述酿酒酵母菌的接种质量百分比为0.2~1%。
8.如权利要求5所述的南瓜苹果复合发酵饮料的制备方法,其特征在于,发酵步骤中,所述发酵温度为25~40℃,所述发酵条件为静置培养10~24h;除杂步骤中所采用的方法为过滤及离心。
9.根据权利要求5所述的南瓜苹果复合发酵饮料的制备方法,其特征在于,所述发酵饮料原液灭菌步骤中的灭菌方法为超高压灭菌,所述超高压灭菌的条件为:300~550Mpa,保压时间5~12min。
10.如权利要求5所述的南瓜、苹果复合发酵饮料的制备方法在制备复合发酵饮料中的应用。
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