CN111493273A - 一种滇黄精发酵液制备方法 - Google Patents
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Abstract
本发明属于微生物发酵加工技术领域,具体涉及一种滇黄精发酵液制备方法,包括:1、将滇黄精块茎洗净切片,干燥、粉碎过筛后得滇黄精粉,保存备用。2、将拐枣干燥备用。3、选用苦荞加工后的苦荞皮过筛备用。4、红糖粉碎备用。5、按重量计,取上述步骤中制备好的滇黄精粉、拐枣、红糖和苦荞皮,经酵母或益生菌发酵后,得到一种有类似苹果果香味的滇黄精发酵液。本发明采用微生物自然发酵,得到呈酸味、果香,可直接食用也可用于调味的发酵液体产品。产品中不含葡萄糖和淀粉、不添加任何添加剂,总可溶性固形物含量大于3%,总酸含量大于4%,富含粗多糖、皂苷、黄酮、氨基酸态氮等功能性成分。
Description
技术领域
本发明属于微生物发酵加工技术领域,具体涉及一种滇黄精发酵液制备方法。
背景技术
黄精是国家卫计委公布的既是食品又是药品的植物,是百合科(Liliaceae)黄精属(Polygonatum Mill.)。主要以滇黄精(Polygonatum kingianum)和鸡头黄精(Polygonatum sibiricum)为主流产品。滇黄精是黄精3个基源品种之一,富含黄精粗多糖及黄精皂苷等功能性成分。有文献记载黄精具有降血糖、降血脂、健脾润肺等功效,目前在云南等地广泛种植,秋季采集,根部块茎主要供药厂及民间炖鸡、炖猪脚等食用。深加工产品主要有代用茶类、脯类。黄精中含少量的高血糖患者忌讳的葡萄糖,可通过微生物发酵得到转化去除。
苦荞(Fagopyrum tataricum (L.) Gaertn)是蓼科 Polygonaceae,荞麦属Fagopyrum一年生草本植物。《本草纲目》记载:苦荞味苦,性平寒,能实肠胃,益气力,续精神,利耳目,炼五脏渣秽;《千金要方》、《中药大辞典》及相关文献中对苦荞记载:可安神、活气血、降气宽肠、清热肿风痛、祛积化滞、清肠、润肠、通便、止咳、平喘、抗炎、抗过敏、强心、减肥、美容等功效。主要种植在高寒山区,生活中作为杂粮食用,近些年也有开发为苦荞茶产品销售。苦荞皮中的蛋白质、黄酮含量均高于其它部位,有较高的开发价值。而目前多数都作为饲料使用,没有得到充分高附加值的开发利用。苦荞皮中含有少量淀粉,可通过微生物发酵转化得以消除,提高其保健功效。
拐枣(Hovenia acerba Lindl.)鼠李目,鼠李科,枳椇属,高大乔木,果序轴肥厚、含丰富的糖,可生食、酿酒、熬糖,民间常用以浸制“拐枣酒”,能治风湿。种子为清凉利尿药,能解酒毒,适用于热病消渴、酒醉、烦渴、呕吐、发热等症。其深加工产品不多见,开发相关的功能性深加工产品是发展拐枣产业的必由之路。拐枣中的糖类对于高血脂患者是不利的,同样可通过微生物发酵转化得到去除,消除不利成分的影响,保留其功效成分,配比滇黄精发酵后的发酵液具有诱人的天然水果香气特征。
发明内容
本发明的目的是通过微生物对糖类的转化达到去除滇黄精中含有的葡萄糖和消除拐枣中的糖类,从而获得一种具有类似苹果果香气味、酸爽适口的滇黄精发酵液。
一种滇黄精发酵液制备方法,包括以下步骤。
步骤一 将滇黄精块茎洗净切片,干燥、粉碎过筛后得滇黄精粉,保存备用。
步骤二 将拐枣干燥后备用。配以拐枣发酵产生具有类似苹果的果香气,更利于食用消费。
步骤三 选用苦荞加工后的苦荞皮过筛备用。在发酵液中加入苦荞皮,以增加苦荞所具有的功能性成分,如黄酮类、粗多糖类、蛋白质转化的氨基酸态类等。
步骤四 红糖粉碎备用。通过辅配红糖,加速微生物的发酵转化。
步骤五 按重量计,取上述步骤中制备好的滇黄精粉、拐枣、红糖和苦荞皮,经酵母或益生菌发酵后,得到类似苹果果香味的滇黄精发酵液。
本发明有益效果:采用微生物自然发酵,得到呈酸味、果香,可直接食用也可用于调味的发酵液体产品。产品中不含葡萄糖、不添加任何添加剂,总可溶性固形物含量大于3%,总酸含量大于4%,富含粗多糖、皂苷、黄酮、氨基酸态氮等功能性成分。嗜酸乳杆菌、双歧杆菌、副干酪乳杆菌发酵产品还富含活性酶和益生菌。特别适合高血糖、高血脂、高血压人群的食用。本发明不但为消费者提供一种方便、安全的功能性食用产品,同时也为滇黄精、苦荞麦、拐枣种植业创造新的经济收入渠道。
具体实施方式
实施例一 一种滇黄精发酵液制备方法,包括以下步骤。
步骤一 选用无腐烂变质的新鲜滇黄精块茎清洗后切片,干燥,用粉碎机粉碎,粉碎后过30目筛得滇黄精粉,密封保存备用。
步骤二 将拐枣干燥备用,使用前捣烂。
步骤三 苦荞皮过40目筛备用。
步骤四 红糖粉碎备用。
步骤五 酵母采用安琪白酒王酵母,使用前用2%浓度葡萄糖溶液配制成含0.08%酵母,活化30—60分钟得酵母活化液备用。
步骤六 按重量计,分别取步骤一制备好的滇黄精粉100—200份、步骤二制备好的拐枣100—200份、步骤四制备好的红糖10—50份,加入酵母活化液,酵母活化液为滇黄精粉、干拐枣和红糖总和的0.1%。搅拌混合均匀,控温30—35℃无氧发酵3~4天。
步骤七 按重量计,向步骤六制备的料液中加入步骤三制备好的苦荞皮,苦荞皮含量为酵母活化液的2—10%。混合均匀,每天翻坛或转坛一次,常温发酵7—10天。
步骤八 按重量计,向步骤七制备的料液中加入酵母活化液2倍量的水搅拌均匀,每天翻坛或转坛一次,常温发酵7—10天。
步骤九 从步骤八制备的料液底部抽滤出发酵液,抽滤完按重量计,向酵渣中加入与酵母活化液等重量的水搅拌均匀,放置1—2天再从底部抽出发酵液,同法再重复一次。然后,将三次抽出的发酵液合并混合。三次抽滤,抽滤口均用60—80目滤布过滤。
步骤十 将步骤九中合并混合后的发酵液加热到75—85℃灭菌20—30min,静置澄清,取出上层清液即得最终发酵液产品,即滇黄精发酵液。
实施例二 一种滇黄精发酵液制备方法,包括以下步骤。
步骤一 选用无腐烂变质的新鲜滇黄精块茎清洗后切片,干燥,用粉碎机粉碎,粉碎后过30目筛得滇黄精粉,密封保存备用。
步骤二 将拐枣干燥备用,使用前捣烂。
步骤三 苦荞皮过40目筛备用。
步骤四 红糖粉碎备用。
步骤五 益生菌采用嗜酸乳杆菌、双歧杆菌和副干酪乳杆菌。
步骤六 按重量计,分别取步骤一制备好的滇黄精粉100—200份、步骤二制备好的拐枣100—200份、步骤三制备好的苦荞皮10—50份、步骤四制备好的红糖10—50份,加入1200—1600份水,加热煮沸5—10分钟,冷却到常温。
步骤七 向步骤六制备的料液中分别加入1×104—1×106CFU/100g的嗜酸乳杆菌、1×104—1×106CFU/100g的双歧杆菌和1×103—1×105CFU/100g的副干酪乳杆菌,搅拌混合均匀,控温30—36℃发酵3—7天。
步骤八 按重量计,向步骤七制备的料液中加入煮沸5—10分钟又冷却到常温的灭菌水1500—2500份,常温发酵7—10天。
步骤九 从步骤八制备的料液底部抽滤出发酵液,静置澄清,取出上层清液即得最终发酵液产品,即滇黄精发酵液。抽滤口用60—80目滤布过滤。
上述两个实施例所得滇黄精发酵液中,可溶性固形物含量与滇黄精配比量成正相关性,配料中滇黄精比例越多制得的发酵液总可溶性固形物含量就越高;总酸含量、香气浓度与拐枣配比量成正相关性,配料中拐枣占比越多,制得的发酵液总酸含量就越高;总黄酮含量、氨基酸态氮含量与苦荞皮配比量成正相关性,苦荞的配料占比越高,制得的发酵液总黄酮、氨基酸态含量就越高,但香气有所低;发酵速度与红糖配比量成正相关性;可溶性固形物含量、总酸含量、氨基酸态氮含量与红糖配比量成负相关性。
酵母发酵和益生菌发酵都属于微生物发酵,产品结果都是酸性,不含葡萄糖和淀粉。酵母发酵含初期的无氧发酵和后期的有氧发酵,益生菌只有无氧发酵。酵母发酵产品需杀菌后可长期保存,益生菌发酵产品不用杀菌但保存期一般为30天,含活益生菌,也可杀菌后长期保存但不含活益生菌。酵母与益生菌发酵产品的香型不同,香气的浓度也不用。
Claims (3)
1.一种滇黄精发酵液制备方法,其特征在于,包括以下步骤:
步骤一 选用无腐烂变质的新鲜滇黄精块茎清洗后切片,干燥,用粉碎机粉碎,粉碎后过筛得滇黄精粉,密封保存备用;
步骤二 将拐枣干燥后备用,使用前捣烂;
步骤三 选用苦荞加工后的苦荞皮过筛备用;
步骤四 红糖粉碎备用;
步骤五 按重量计,取上述步骤中制备好的滇黄精粉、拐枣、红糖和苦荞皮,经酵母或益生菌发酵后,得到滇黄精发酵液。
2.根据权利要求1所述滇黄精发酵液制备方法,其特征在于,所述酵母发酵,包括以下步骤:
步骤一 酵母采用安琪白酒王酵母,使用前用2%浓度葡萄糖溶液配制成含0.08%酵母,活化30—60分钟,得酵母活化液备用;
步骤二 按重量计,分别取制备好的滇黄精粉100—200份、拐枣100—200份和红糖10—50份,加入步骤一制备的酵母活化液,酵母活化液为滇黄精粉、干拐枣和红糖总和的0.1%,搅拌混合均匀,控温30—35℃无氧发酵3~4天;
步骤三 按重量计,向步骤二中的料液中加入制备好的的苦荞皮,苦荞皮含量为酵母活化液的2—10%,混合均匀,每天翻坛或转坛一次,常温发酵7—10天;
步骤四 按重量计,向步骤三中的料液中加入酵母活化液2倍量的水搅拌均匀,每天翻坛或转坛一次,常温发酵7—10天;
步骤五 从步骤四中的料液底部抽滤出发酵液,抽滤完按重量计,向酵渣中加入与酵母活化液等重量的水搅拌均匀,放置1—2天再从底部抽出发酵液,同法再重复一次;然后,将三次抽出的发酵液合并混合;
步骤六 将步骤五中合并混合后的发酵液加热到75—85℃灭菌20—30min,静置澄清,取出上层清液即得最终发酵液产品,即滇黄精发酵液。
3.根据权利要求1所述滇黄精发酵液制备方法,其特征在于,所述益生菌发酵,包括以下步骤:
步骤一 益生菌采用嗜酸乳杆菌、双歧杆菌和副干酪乳杆菌;
步骤二 按重量计,分别取制备好的滇黄精粉100—200份、拐枣100—200份、苦荞皮10—50份和红糖10—50份,加入1200—1600份水,加热煮沸5—10分钟,冷却到常温;
步骤三 向步骤二中的料液中分别加入1×104—1×106CFU/100g的嗜酸乳杆菌、1×104—1×106CFU/100g的双歧杆菌和1×103—1×105CFU/100g的副干酪乳杆菌,搅拌混合均匀,控温30—36℃发酵3—7天;
步骤四 按重量计,向步骤三中的料液中加入煮沸5—10分钟又冷却到常温的灭菌水1500—2500份,常温发酵7—10天;
步骤五 从步骤四中的料液底部抽滤出发酵液,静置澄清,取出上层清液即得最终发酵液产品,即滇黄精发酵液。
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