CN111789249B - 一种桑椹鲜果酵素及其制备方法 - Google Patents
一种桑椹鲜果酵素及其制备方法 Download PDFInfo
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- CN111789249B CN111789249B CN202010640476.7A CN202010640476A CN111789249B CN 111789249 B CN111789249 B CN 111789249B CN 202010640476 A CN202010640476 A CN 202010640476A CN 111789249 B CN111789249 B CN 111789249B
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Abstract
本发明涉及一种桑椹鲜果酵素及其制备方法,属于饮料加工技术领域。所述的桑椹鲜果酵素,由如下重量份数的原料,经微生物复合发酵制备而成,发酵过程分为发酵罐恒温发酵和后熟慢速发酵两部分;桑椹鲜榨原液80~100份;可食用糖1~3份;牛肉浸粉2~5份;所述的微生物为嗜热链球菌、明珠串球菌、巴氏醋杆菌或乳杆菌中的一种或几种。本发明在保留桑椹鲜果营养活性物质的基础上,进一步采用微生物进行发酵,产品中含有较高的黄酮类、多酚类物质,具有较强的抗氧化能力,能够有效的延缓细胞衰老,有效提高了桑椹的营养功效和经济附加价值;其制备方法,工艺简单,易于实施推广。
Description
技术领域
本发明涉及一种桑椹鲜果酵素及其制备方法,属于饮料加工技术领域。
背景技术
酵素食品是指以一种或多种新鲜蔬菜、水果、菌菇、药食同源中草药等为原料,经多种有益菌发酵而成的功能性产品,含有丰富的酶、维生素、矿物质和次生代谢产物等营养成分。酵素中含有微生物代谢产生的具有催化活性的大分子,参与新陈代谢,机体免疫,组织修复等生命活动,有着润肠通便、解酒护肝、增强免疫力、抗肿瘤、降解果蔬农残等功能。
桑椹(桑葚),是桑树的成熟果实,为桑科植物桑树的果穗。大多为红紫色或黑色椭圆形聚花果,长约1~2.5cm,汁浓似蜜,甜酸清香,营养成分丰富。其鲜果中含有大量游离酸和16种氨基酸,此外还含有人体缺少的锌、铁、钙、锰等矿物质和微量元素,以及胡萝卜素、果糖、葡萄糖、丁二酸果胶、纤维素等,为药食同源农产品之一。目前,桑椹利用方向主要为桑椹果汁,桑椹酒,桑椹果醋等。
使用酵素生产工艺对桑椹进行加工,不仅可以最大限度保留桑椹本身的营养成分,而且可以在发酵过程中产生多种酶、短链脂肪酸、醇、脂等次级代谢产物,也可以将原料中的某些成分转化为高活性物质。但目前市场上以桑椹为原料的酵素产品并不常见,且现有酵素产品多是利用自然发酵,通过自然菌群的自动调节方式生产而成的,有着耗时长、代谢产物单一、易产生杂菌等缺点。所以亟需一种实施简单,易于推广的产品生产工艺丰富桑椹的深加工途径,扩宽市场。
发明内容
本发明的目的是提供一种桑椹鲜果酵素,在保留桑椹鲜果营养活性物质的基础上,采用微生物进行发酵,所得酵素产品含有较高的黄酮类、多酚类物质,具有较强的抗氧化能力,能够有效的延缓细胞衰老;本发明还提供其制备方法,工艺简单,易于实施推广。
本发明所述的桑椹鲜果酵素,由如下重量份数的原料,经微生物复合发酵制备而成,发酵过程分为发酵罐恒温发酵和后熟慢速发酵两部分;
桑椹鲜榨原液80~100份;
可食用糖1~3份;
牛肉浸粉2~5份。
加入牛肉浸粉,在发酵初期使菌种快速生长,加快发酵进程。
其中:
所述的微生物为嗜热链球菌、明珠串球菌、巴氏醋杆菌或乳杆菌中的一种或几种。
所述的可食用糖为葡萄糖、白砂糖、赤砂糖或冰糖中的一种或几种。
本发明所述的桑椹鲜果酵素的制备方法,包括以下步骤:
(1)桑椹鲜果榨汁后,得桑椹鲜榨原液,经过滤、离心后,加入果胶酶酶解,然后,与可食用糖和牛肉浸粉混合,于发酵罐内高温灭菌;
(2)将微生物菌液接入发酵罐中,恒温快速发酵4~7天,得到发酵液;
(3)将发酵液转入其他容器进行后熟慢速发酵,时间为3~6个月,后熟结束后,过滤或离心取上清液,得桑椹鲜果酵素。
步骤(1)中,所述的加入果胶酶酶解的时间为2~4小时。
步骤(1)中,按照5×105~2×106u/t比例加入果胶酶酶解。
步骤(1)中,所述的高温灭菌条件为115~125℃灭菌10~20分钟。
步骤(2)中,所述的微生物菌液的接种量为桑椹鲜榨原液、可食用糖和牛肉浸粉总体积的1~5%,微生物菌液中活菌数为(1.5~3)×108cfu/mL。
步骤(2)中,所述的恒温快速发酵的温度为33~39℃。
步骤(3)中,所述的后熟慢速发酵的温度为10~25℃。
采用本发明方法制备的酵素用于制备饮料、保健饮品或药品中。
与现有技术相比,本发明的有益效果如下:
1、本发明以桑椹鲜果为主要原料,通过发酵工艺制备桑椹鲜果酵素。桑椹作为酵素主要原料,能够使发酵得到的产品具有补肝益肾、生津润嗓、乌发明目、解酒等保健功能。本发明扩展了桑椹加工渠道,丰富了桑椹加工产品市场,能够提高桑椹的资源附加值。
2、本发明提供了一种食用桑椹鲜果酵素。充分利用酵素发酵液中的优势微生物及酶等,在保留桑椹本身活性物质的同时,发酵得到包括低聚糖、有机酸、氨基酸等营养成分和具有生物活性的酶(蛋白酶、脂肪酶、超氧化物歧化酶)、生物碱等在内的功能性成分。这些功能性成分使酵素产品具备润肠通便、解酒护肝、增强免疫力等营养保健功效。
3、本发明通过添加发酵辅料(可食用糖、牛肉浸粉)缩短发酵罐发酵时间,减少发酵罐占用时间,同时通过后熟过程,使原料中的糖类等物质得到充分利用,产品也因此具有更浓郁的香气。在产品加工阶段不添加任何人工添加剂,保障产品品质及其原始风味。
4、理化检测结果表明,本发明所述食用桑椹鲜果酵素经发酵和后熟陈酿后,总多酚含量大于732mg/100mL,总抗氧化能力大于147.98U/mL。
5、本发明提供了一种新的桑椹加工方法,丰富了食品市场,提高了桑椹产业的附加值。充分利用了桑椹的自身营养活性物质,使制备得到的产品含有较高的黄酮类、多酚类物质,具有较强的抗氧化能力。所述桑椹鲜果酵素制备工艺简单,产品方便直接饮用,易于实施推广,有较好的市场前景。
附图说明
图1是实施例2所得桑椹鲜果酵素色谱分析图;
图2是实施例1所得桑椹鲜果酵素的氨基酸分析结果图。
具体实施方式
下面结合具体实施例对本发明中的方法及技术做进一步清晰完整的说明。显而易见的,以下所描述的实施例仅是本发明的一部分实施例,而不是全部实施例。基于本发明中的实施例,在未做出创造性劳动前提下所获得的所有其他实施例,均属于本发明保护的范围。
实施例中采用的原料均为市售原料。
实施例1
所述的桑椹鲜果酵素的制备方法,按照如下步骤进行:
取新鲜的桑椹汁40L,按1×106u/t的比例加入果胶酶进行酶解3小时,然后加入葡萄糖0.5kg、牛肉浸粉1kg,混合均匀。
将上述混合物料置于发酵罐中,115℃灭菌15min,灭菌完毕,待其自然冷却。
接入发酵菌种混合液(嗜热链球菌、明珠串球菌,二者质量比为1:1),在37℃,100r/min条件下发酵6d,所述菌种混合液的接种量为物料的3%,菌液中活菌数为3.0×108cfu/mL。
发酵结束后将发酵液移至其它容器,后熟3个月。
将后熟结束的酵素离心过滤,保留澄清液体,进行灌装,置于4℃下保存。
以上步骤严格要求,保证所有流程均处于无菌状态。
本实施例的酵素产品经分析,符合植物酵素轻工行业标准QB/T5323-2018所做规定。
本实施例中,所制备的桑椹鲜果酵素总多酚含量为752mg/100mL,总抗氧化能力为159.96U/mL。
上述检测中,总黄酮含量测定参照SN-T4592-2016,总多酚含量测定参照GB-T8313-2008,总抗氧化能力测定使用总抗氧化能力(T-AOC)检测试剂盒(Solarbio)。
实施例2
所述的桑椹鲜果酵素的制备方法,按照如下步骤进行:
取新鲜的桑椹汁40L,按2×106u/t的比例加入果胶酶酶解2小时,然后加入白砂糖1kg,牛肉浸粉1.5kg,混合均匀。
将上述混合物料置于发酵罐中,117℃灭菌15min,灭菌完毕,待其自然冷却。
接入发酵菌种混合液(巴氏醋杆菌、乳杆菌,二者质量比为1:1),在39℃,100r/min条件下发酵4d,所述菌种混合液的接种量为物料的4%,菌液中活菌数为3×108cfu/mL。
发酵结束后将发酵液移至其它容器,后熟3个月。
将后熟结束的酵素离心过滤,保留澄清液体,进行灌装,置于4℃下保存。
以上步骤严格要求,保证所有流程均处于无菌状态。
本实施例的酵素产品经分析,符合植物酵素轻工行业标准QB/T5323-2018所做规定。
本实施例中,所制备的桑椹鲜果酵素总多酚含量为739mg/100mL,总抗氧化能力为168.89U/mL。
上述检测中,总多酚含量测定参照GB-T8313-2008,总抗氧化能力测定使用总抗氧化能力(T-AOC)检测试剂盒(Solarbio)。
实施例3
所述的桑椹鲜果酵素的制备方法,按照如下步骤进行:
取新鲜的桑椹汁40L,按5×105u/t的比例加入果胶酶酶解2~4小时,然后加入葡萄糖0.5kg,牛肉浸粉1.5kg,混合均匀。
将上述混合物料置于发酵罐中,120℃灭菌15min,灭菌完毕,待其自然冷却。
接入发酵菌种混合液(明珠串球菌、巴氏醋杆菌、乳杆菌的混合,三者质量比为1:1:1),在37℃,100r/min条件下发酵6d,所述菌种混合液的接种量为物料的3%,菌液中活菌数为3×108cfu/mL。
发酵结束后将发酵液移至其它容器,后熟3个月。
将后熟结束的酵素离心过滤,保留澄清液体,进行灌装,置于4℃下保存。
以上步骤严格要求,保证所有流程均处于无菌状态。
本实施例所得酵素产品经分析,符合植物酵素轻工行业标准QB/T5323-2018所做规定。
本实施例中,所制备桑椹鲜果酵素总多酚含量为736mg/100mL,总抗氧化能力为155.23U/mL。
上述检测中,总多酚含量测定参照GB-T8313-2008,总抗氧化能力测定使用总抗氧化能力(T-AOC)检测试剂盒(Solarbio)。
实施例4
样品中有机酸的测定:
采用高效液相色谱法,检测步骤如下:
样品预处理:量取一定体积的酵素样品经10000r/min离心3min后取上清液,适当稀释后使用0.22μm膜过滤。
色谱分析条件:使用CarbomixH-NP型色谱柱(7.8×300mm),以2.5mMH2SO4溶液作为流动相,流速0.6mL/min,柱温55℃,进样量10μL,采用示差折光检测器。
标准曲线的绘制:精确称取标准品,稀释为不同浓度,使用0.22μm膜过滤。然后进行色谱分析,按照峰面积和标准品浓度绘制标准曲线。
经色谱分析后发现,各实施例样品中含量较高的有机酸有四种:乙酸、丙酸、戊酸、乳酸。其中乳酸含量最高。实施例中酵素的乳酸含量见表1。其中,乳酸含量最高的实施例2所得桑椹鲜果酵素色谱分析图见附图1。
表1实施例中酵素的乳酸含量
实验组 | 乳酸含量(mg/kg) |
实施例1 | 37275 |
实施例2 | 38963 |
实施例3 | 35127 |
实施例5
对实施例1~3所得桑椹鲜果酵素进行氨基酸分析,具体使用全自动氨基酸分析仪。
实施例1所得桑椹鲜果酵素的氨基酸分析结果图见附图2。
实施例中酵素的氨基酸的种类和含量见表2。
表2实施例中酵素的氨基酸的种类和含量
氨基酸分析结果显示:桑椹鲜果酵素中含有多种氨基酸,其中苏氨酸、颉氨酸、苯丙氨酸、赖氨酸属于人体必需的八种氨基酸。这些氨基酸可以帮助人体合成所需蛋白质,也表明桑椹鲜果酵素中的蛋白质营养价值极高。
实施例6
总黄酮含量的测定根据SN/T4592-2016中关于总黄酮测定的相关方法进行操作。
样品预处理:样品预处理:吸取5-10mL酵素样品,称重(精确至1mg),加入约30mL无水乙醇,超声浸提1h,提取液过滤后定容至50mL。
标准曲线的绘制:精确吸取1g/L的芦丁标准品工作溶液1mL、2mL、3mL、4mL、5mL,分别加无水乙醇至15mL,依次加入硝酸铝溶液(100g/L)1mL,醋酸钾溶液(98g/L)1mL,定容至50mL,静置1h。用1cm比色皿于420nm处,以30%乙醇溶液做空白,测定吸光度。
样品的测定:精确吸取待测样品溶液1mL,操作方法同标准曲线,查标准曲线或通过回归方程计算得出溶液中黄酮类化合物含量。样品中黄酮含量按下式计算:
式中,X:黄酮类物质的含量;
m:由标准曲线或通过回归方程计算得出溶液中黄酮类化合物的含量;
W:样品的质量;
d:稀释比例。
实验结果显示,实施例3所得桑椹鲜果酵素黄酮类物质含量最低,为7.69%;实施例2所得桑椹鲜果酵素黄酮类物质含量最高,为11.36%。实施例1所得桑椹鲜果酵素黄酮类物质为8.15%。
实施例7
清除DPPH自由基能力的测定:
样品处理:取适当酵素样品经10000r/min离心3min后取上清,按照2倍的浓度梯度稀释至初始浓度的1/64。
样品测定:取每个浓度梯度的样品溶液100μL加入离心管,向每管加入3.9mL0.1mmol/L的DPPH乙醇溶液。空白实验组为100μL无水乙醇和3.9mL 0.1mmol/L的DPPH乙醇溶液。混匀,避光条件下37℃水浴1小时。以蒸馏水调零,空白对照管作为对照,在517nm下测定吸光度,平行测定三次。DPPH自由基的清除能力按下式计算:
式中,
As——样品测定管吸光度;
Ac——空白对照管吸光度。
实验结果显示不同实施例均对DPPH自由基有较强的清除能力。其中实施例3所得桑椹鲜果酵素清除DPPH自由基的能力最强,达到98.3%,超过了20mg/L的Vc。实施例1与实施例2所得桑椹鲜果酵素清除DPPH自由基的能力稍弱,也分别达到了76.5%与82.1%。
实施例8
分别取上述实施例1~3所得桑椹鲜果酵素进行感官品评,评价人数为20人。
实施例1~3所得桑椹鲜果酵素外观上均为澄清透亮的液体,无明显悬浮物,肉眼无法得出明显区别。
评价指标定为甜度、酸度、生涩感,分别按1~10分进行感官评测计分,并分别给出综合得分,评价结果见表3。
表3评价结果
甜度 | 酸度 | 生涩感 | 综合得分 | |
实施例1 | 5 | 6 | 3 | 7 |
实施例2 | 6 | 5 | 2 | 8 |
实施例3 | 4 | 7 | 2 | 5 |
由上表可知,实施例2中的桑椹鲜果酵素制作工艺比较适中,所得产品较易受普通消费者的接受。
以上所述仅为本发明的优选实施例,并不用于限制本发明,凡在本发明基础上所做的任何修改、等同替换、改进等,均应包括在本发明的保护范围之内。
Claims (3)
1.一种桑椹鲜果酵素,其特征在于:由如下重量份数的原料,经微生物复合发酵制备而成,发酵过程分为发酵罐恒温发酵和后熟慢速发酵两部分;
桑椹鲜榨原液80~100份;
可食用糖1~3份;
牛肉浸粉2~5份;
所述的微生物为嗜热链球菌与明珠串球菌混合液、巴氏醋杆菌与乳杆菌混合液、明珠串球菌与巴氏醋杆菌、乳杆菌混合液中的一种;所述的嗜热链球菌与明珠串球菌混合液,二者质量比为1:1;所述的巴氏醋杆菌与乳杆菌混合液,二者质量比为1:1;所述的明珠串球菌与巴氏醋杆菌、乳杆菌混合液,三者质量比为1:1:1;
所述的桑椹鲜果酵素的制备方法,包括以下步骤:
(1)桑椹鲜果榨汁后,得桑椹鲜榨原液,经过滤、离心后,加入果胶酶酶解,然后,与可食用糖和牛肉浸粉混合,于发酵罐内高温灭菌;
(2)将微生物菌液接入发酵罐中,恒温快速发酵4~7天,得到发酵液;
(3)将发酵液转入其他容器进行后熟慢速发酵,时间为3~6个月,后熟结束后,过滤或离心取上清液,得桑椹鲜果酵素;
步骤(1)中,所述的加入果胶酶酶解的时间为2~4小时;
步骤(1)中,按照5×105~2×106u/t比例加入果胶酶酶解;
步骤(2)中,所述的微生物菌液的接种量为桑椹鲜榨原液、可食用糖和牛肉浸粉总体积的1~5%,微生物菌液中活菌数为(1.5~3)×108cfu/mL;
步骤(2)中,所述的恒温快速发酵的温度为33~39℃;
步骤(3)中,所述的后熟慢速发酵的温度为10~25℃。
2.根据权利要求1所述的桑椹鲜果酵素,其特征在于:所述的可食用糖为葡萄糖、白砂糖、赤砂糖或冰糖中的一种或几种。
3.根据权利要求1所述的桑椹鲜果酵素,其特征在于:步骤(1)中,所述的高温灭菌条件为115~125℃灭菌10~20分钟。
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