CN111903884A - 健胃消食土豆酵素饮料的加工方法 - Google Patents
健胃消食土豆酵素饮料的加工方法 Download PDFInfo
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- Medicines Containing Plant Substances (AREA)
Abstract
本发明涉及一种健胃消食土豆酵素饮料的加工方法,步骤如下:(1)制备复合水果发酵母液;(2)将复合水果发酵母液与中药组合物混合制备发酵培养基;(3)土豆前发酵(4)主发酵:(5)后熟发酵。本发明创新“纯种发酵+群种发酵”复合发酵工艺,既利用了自然发酵状态下丰富的微生物群落,又通过接入有益菌促进发酵,且发酵过程相对容易控制,发酵时间短,所得产品风味醇厚,品质优于其他两种发酵工艺。
Description
技术领域
本发明属于饮品领域,涉及酵素饮料,尤其是一种健胃消食土豆酵素饮料的加工方法。
背景技术
我国土豆大多是鲜食菜用,仅有10%左右用于产品精深加工,且深加工产品单一。为了进一步丰富我国市场上的薯类产品,推动马铃薯精深加工业的发展,其深加工产品的开发仍然迫在眉睫。食用酵素主要是以一种或多种新鲜蔬菜、水果、糙米、茶、菌菇、中草药等为原料,通过一种或多种有益菌发酵而成的富含维生素、酶、矿物质、氨基酸及生物碱、黄酮、多糖等次生代谢产物和复杂酶系的功能性产品,在感官品质、营养价值、保健功效及可消化性等方面具有明显的优势。
土豆酵素产品加工过程中存在以下问题:
①土豆缺少香味物质,加工成品缺少香气,难以在味道上吸引消费者;此外,由于土豆中缺少淀粉酶,食用过程中在口腔中的存在时间短,唾液淀粉酶对其分解作用有限,食用过程中基本感觉不到甜味。
②产品发酵过程中,纯种发酵产品风味单一,群种发酵微生物群落不稳定,易染杂菌并且发酵时间较长。
③在酵素发酵过程中,随着有机酸的积累及微生物代谢底物的消耗,微生物活性降低,导致发酵速度减缓。
通过检索,发现如下相关专利文献:
1、CN103732084A公开了一种利用土豆泥汁乳酸菌发酵液和螺旋藻酵素分解液,生产螺旋藻-土豆乳酸菌发酵饮料的方法。生产工艺为对土豆进行精选、脱皮、蒸熟之后,做出的土豆泥汁进行乳酸菌发酵,再与分解好的螺旋藻酵素分解液相混合最终制成饮料。
该专利的问题:①该专利发酵过程为纯种发酵,土豆发酵风味比较单一,不够醇厚;②土豆经过蒸熟及焖实现糖化,损失了原料的原有营养成分;③发酵过程中随着酸的积累及养分的消耗,菌种活性降低,发酵效率降低。
2、CN105935143A公开一种灵芝酵素的制作方法,通过灵芝萃取、液体培养基制备、单体发酵、混合发酵、酶解进行灵芝发酵。
该专利的问题:①原料经粉碎、过筛、水煮、澄清、醇提、加热浓缩等前处理,工艺繁琐,且原料营养不能得到充分利用;②发酵菌种单一,均为乳酸菌发酵,产品风味比较单一;③发酵过程缓慢,混合发酵周期长达2年,生产周期长。随着酸的积累及养分的消耗,菌种活性降低,发酵效率降低。
发明内容
本发明的目的在于克服现有技术的不足之处,本发明创新“纯种发酵+群种发酵”复合发酵工艺,发酵时间短,所得产品风味独特;制备温度敏感型微胶囊固定化细胞菌种,实现峰发酵、提高发酵效率、增加发酵产物种类的目的;创新动态磁场加速发酵方法,用于土豆前发酵及酵素后发酵进程,加快发酵进程和发酵效率。同时,通过添加水果及药食两用试材,利用微生物分解转化作用,提高产品香气及活性成分,产品中富含氨基酸、维生素、矿物质及生物碱、皂苷、黄酮、多糖等生物活性成分,同时具有降压、软化血管、缓解便秘、延缓衰老等多种保健功效,是一种有前途功能性饮料新产品,并丰富了土豆深加工市场。
本发明解决技术问题所采用的技术方案是:
一种健胃消食土豆酵素饮料的加工方法,步骤如下:
(1)制备复合水果发酵母液;
(2)将复合水果发酵母液与中药组合物混合制备发酵培养基;
(3)土豆前发酵:挑选无病虫害、无霉菌污染、无损伤的土豆洗净晾干,加入无菌水打浆,倒入发酵容器,并接入米根霉和黑曲霉,调节发酵温度为25~30℃,并持续通入无菌空气,置于动态磁场中发酵至淀粉分解完毕,得土豆前发酵液;
(4)主发酵:在室温条件下,将土豆前发酵液加入步骤(2)制备的发酵培养基中,然后接入酵母菌和温度敏感型复合菌体微胶囊,调节发酵温度为25~30℃,当pH值降至3~3.5,残糖量降至0.3~0.5%时,获得混合发酵液;
(5)后熟发酵:将混合发酵液搅拌均匀后置于密闭避光室温环境中,利用动态磁场装置后熟发酵1个月,当发酵液中无肉眼可见悬浮物、酸度稳定,标志后熟结束;
(6)过滤包装:后熟液经粗虑、精滤、膜虑,得到土豆酵素成品,然后再无菌条件下灌装后,于常温、干燥、避光条件下储存。
而且,所述的复合水果发酵母液的制备方法为:选择葡萄、苹果、火龙果、柠檬、猕猴桃、凤梨、甘蔗、木瓜中的2~3种,洗净、晾干表皮水分、切片,按照一层蔗糖一层水果一层蔗糖一层水果的顺序依次铺设已灭菌晾干的玻璃瓶或陶瓷瓶中,直至达到瓶子溶剂的4/5,铺上一层蔗糖封口,调节环境温度25~30℃进行自然发酵,每天在固定时间进行排气,当瓶内气泡产生最多时停止发酵,将发酵混合物打浆混匀,从而得到具有水果表面自然微生物群落的复合水果发酵母液。
而且,所述的发酵培养基的制备方法为:选取2-4重量份山楂、1-2重量份鸡内金、1-2重量份砂仁、1-2重量份川朴、2-4重量份陈皮,磨粉后,加入50-60重量份无菌水,搅拌均匀后与10-15重量份复合水果发酵母液混合即得发酵培养基。
而且,所述的温度敏感型复合菌体微胶囊的制备方法为:将经过活化的醋酸菌、乳酸菌培养液与海藻酸钠溶液混合,并加入NIPAM、N,N,-亚甲基双丙烯酰胺、1-[4-(2-羟乙氧基)-亚苯基]-2-羟基-2-2-二甲基异酮,搅拌均匀后,缓慢滴入氯化钙溶液,钙化3~5h,得海藻酸钙凝胶珠,在4℃搅拌条件下,将上述制得的凝珠与壳聚糖进行成膜反应,20~40min后取出,用盐水洗净,再用柠檬酸钠液化一段时间,洗净制得温度敏感型复合菌体微胶囊。
优选的,动态磁场设置为0.1-0.2T。
本发明的优点和积极效果是:
1、针对纯种发酵产品风味单一,不够醇厚,群种发酵微生物群落不稳定,易染杂菌并且发酵时间较长等问题,创新“纯种发酵+群种发酵”复合发酵工艺,既利用了自然发酵状态下丰富的微生物群落,又通过接入有益菌促进发酵,且发酵过程相对容易控制,发酵时间短,所得产品风味醇厚,品质优于其他两种发酵工艺。
2、针对在酵素发酵过程中,随着有机酸的积累及微生物代谢底物的消耗,微生物活性降低,导致发酵速度减缓的问题,本发明制备温度敏感型微胶囊固定化细胞菌种,根据发酵进程产热量,逐次释放其中的微生物,使其可以利用前批次菌种的代谢产物开始下一发酵进程,如酵母菌首先利用葡萄糖产乙醇及其他次生代谢产物,当醋酸菌释放后,醋酸菌利用乙醇产酸,当乳酸菌释放后,乳酸菌利用发酵液中的残留营养物质及前两种菌种的其他代谢产物进行乳酸及其他次生代谢产物发酵,从而达到错峰发酵,提高发酵效率,增加发酵产物种类的目的。
3、本发明创新动态磁场加速发酵方法,用于土豆前发酵,促进黑曲霉和米根霉快速进入对数期,并刺激提升微生物的胞外酶分解能力,从而加速土豆淀粉的酶解糖化,避免蒸熟焖制过程营养物质的流失;同时该方法也应用于酵素后发酵进程,抑制后发酵进程中微生物菌体衰退期的死亡速率,增加后熟过程中的菌体活跃度,缩短后熟进程。
4、本发明选取健胃药食同源试材配制发酵培养基,利用微生物的代谢转化作用,有效释放其中的生物活性物质并促进次生代谢产物的转化,从而制成具有健胃消食功效的多功能保健酵素饮料。
附图说明
图1为本发明方法的工艺流程图;
图2为主发酵主要菌种数量变化趋势图。
图3为不同后熟发酵过程发酵液中活菌数变化情况。
具体实施方式
下面通过具体实施例对本发明作进一步详述,以下实施例只是描述性的,不是限定性的,不能以此限定本发明的保护范围。
实施例1
一种健胃消食土豆酵素饮料的加工方法,步骤如下:
(1)制备发酵母液:选择葡萄、苹果、火龙果、柠檬、猕猴桃、凤梨、甘蔗、木瓜等原料中的3种,洗净、晾干表皮水分、切片,按照一层蔗糖一层水果一层蔗糖一层水果的顺序依次铺设已灭菌晾干的玻璃瓶或陶瓷瓶中,直至达到瓶子溶剂的4/5,铺上一层蔗糖封口,调节环境温度28℃进行自然发酵,每天在固定时间进行排气,当瓶内气泡产生最多时停止发酵,将发酵混合物打浆混匀,从而得到具有水果表面自然微生物群落的发酵母液。
(2)制备发酵培养基:选取3重量份山楂、1重量份鸡内金、1重量份砂仁、1重量份川朴、3重量份陈皮,磨粉后,加入60重量份无菌水,搅拌均匀后与15重量份发酵母液混合即得发酵培养基。
(3)土豆前发酵:挑选无病虫害、无霉菌污染、无损伤的土豆洗净晾干,加入土豆重量5倍的无菌水打浆,倒入发酵容器,并接入米根霉和黑曲霉(为已活化菌种,接种量108cfu/ml),调节发酵温度为28℃,并持续通入无菌空气,置于动态磁场(0.15T)中发酵至淀粉分解完毕,得土豆前发酵液。
(4)主发酵:在室温条件下,将土豆前发酵液加入发酵培养基中,其中,土豆前发酵液7重量份,发酵培养基19重量份,接入酵母菌和温度敏感型复合菌体微胶囊,酵母菌接种量108cfu/ml,温度敏感型复合菌体微胶囊接入量为发酵液总体积的5%(乳酸菌和醋酸菌的有效菌种数分别为108cfu/ml)。调节发酵温度为28℃。当pH值降至3.3,残糖量降至0.4%时,获得混合发酵液。
(5)后熟发酵:将混合发酵液搅拌均匀后置于密闭避光室温环境中,利用动态磁场装置(0.1T)后熟发酵1个月,当发酵液中无肉眼可见悬浮物、酸度稳定,标志后熟结束。
(6)过滤包装:后熟液经粗虑、精滤、膜虑,得到土豆酵素成品,然后再无菌条件下灌装后,于常温、干燥、避光条件下储存。
所述的温度敏感型复合菌体微胶囊的制备方法为:将经过活化的醋酸菌、乳酸菌(活菌数量1:1)培养液与质量百分含量为2.5%海藻酸钠溶液以体积比1:5混合,并加入质量百分含量为3%NIPAM(聚(N-异丙基丙烯酰胺)、质量百分含量为4%交联剂(N,N,-亚甲基双丙烯酰胺,MBA)、质量百分含量为1%引发剂(1-[4-(2-羟乙氧基)-亚苯基]-2-羟基-2-2-二甲基异酮,2959),搅拌均匀后,缓慢滴入1.5%氯化钙溶液,钙化4h,得海藻酸钙凝胶珠,在4℃搅拌条件下,将上述制得的凝珠与质量百分含量为0.5%、pH 6.0的壳聚糖进行成膜反应,30min后取出,用生理盐水洗净,再用0.055mol/L柠檬酸钠液化一段时间,洗净制得温度敏感型微囊化固定化细胞菌种。
酵母菌利用发酵液中的土豆糖类最先开始发酵,在此过程中,发酵液呈微酸性,酵母菌发酵产生的中性蛋白酶可将鸡内金(动物细胞,只有细胞膜,最先被微生物利用)中的角蛋白等动物性蛋白降解为肽类和游离氨基酸,即酸溶蛋白,从而提高其在人体内的生物有效性和机体免疫力。同时,发酵液中黑曲霉和米根霉持续发酵产生的纤维素酶、果胶酶等复合酶系可促进发酵培养基中山楂、砂仁等植物性中药细胞壁降解,促进质膜结构裂解,既可释放胞内的皂苷、多酚、黄酮等生物活性物质,增加产品中活性物质含量,细胞壁、果胶等大分子物质降解后又可为主发酵提供丰富发酵底物;随着发酵进程持续,发酵液pH值逐渐降低,发酵罐产热,当发酵液温度超过30℃时,温度敏感型复合菌体微胶囊释放醋酸菌,进行醋酸菌和酵母菌混合发酵,随着发酵罐内氧气减少,酵母菌和醋酸菌开始进行乙醇和醋酸发酵,同时,两者共生发酵过程中产生糖基转移酶,将山楂、砂仁等植物中药成分释放的糖苷元分解为糖基和苷元,糖基可被菌体利用进行发酵代谢,苷元则作为有效成分存在发酵液中;随着发酵进程的持续,当温度超过35℃时,微胶囊释放乳酸菌,发酵罐内同时进行酵母菌、醋酸菌和乳酸菌的复合发酵,由于营养物质减少,发酵液中的微生物开始利用中药成分糖基进行发酵,乳酸菌和酵母菌共同作用加快酒精生成,醋酸菌将酒精转化为乙酸,同时乳酸菌将己糖转化为乳酸,合成乳酸乙酯等芳香物质,三种菌互利共生,加快发酵进程。
对比例1
与实施例1不同的是:主发酵过程采用一步混合发酵,具体过程为:在室温条件下,将土豆前发酵液加入发酵培养基中,其中,土豆前发酵液7重量份,发酵培养基19重量份,同时接入酵母菌、乳酸菌和醋酸菌,接种量均为108cfu/ml。调节发酵温度为28℃。当pH值降至3.3,残糖量降至0.4%时,获得混合发酵液。
与实施例1相比酵素化学成分如表1所示
表1土豆酵素化学成分表
由表1可以看出,与菌种同步混合发酵相比,菌种分段发酵制得的产品总酚、总黄酮、总蛋白、游离氨基酸等活性物质含量较高,SOD酶活提升,总抗氧化能力大大增加,特征风味物质种类增加,关键风味物质含量也较高。
对比例2
与实施例1不同的是:步骤(3)土豆前发酵过程不加动态磁场
与实施例1相比,前发酵液中部分成分含量如表2所示
表2前发酵液部分成分含量及发酵时间对比
由表2可以看出,加入动态磁场,可以加快土豆淀粉的酶解糖化,缩短前发酵所需时间,同时,最终得到的前发酵液中,蛋白质、氨基酸及Vc等营养成分的含量较不加动态磁场的前发酵液高。此外,前发酵液中淀粉酶活性较高,对后期主发酵过程添加的中药中的淀粉类物质降解有一定加速作用。
对比例3
与实施例1不同的是:步骤(6)后熟发酵过程不加动态磁场
与实施例1相比,后熟发酵液中活菌数变化情况如图3所示。
从图3可以看出,动态磁场有利于维持后熟发酵过程中活菌数,减缓微生物菌体衰退期的死亡速率,增加后熟过程中的菌体活跃度,进而缩短后熟进程。
对比例4
与实施例1不同的是:步骤(2)发酵培养基中不添加中药成分。
与实施例1相比,最终所得酵素产品主要营养成分物质及含量对比如表3所示。
表3不同发酵培养基所得酵素营养成分含量对比
由表3可以看出,添加中药成分所得的酵素产品种,总酚、总黄酮、总蛋白、游离氨基酸等生物活性成分均远远高于不添加中药成分所得产品,此外,产品SOD活动及抗氧化能力也较高。
对比例5
与实施例1不同的是:主发酵过程不添加外源菌种(自然发酵)或只添加一种菌种(纯种发酵,以乳酸菌为例),结果见表4。
表4不同发酵方式效果对比
由表4可以看出,实施例1主发酵所需时间最短,且产品感官品质包括色泽形态、口感风味及综合评分均最高,此外,实施例1最终所得酵素产品醇类、酯类等风味物质种类均大于其他两种发酵方式。
以上所述的仅是本发明的优选实施方式,应当指出,对于本领域的普通技术人员来说,在不脱离发明构思的前提下,还可以做出若干变形和改进,这些都属于本发明的保护范围。
Claims (5)
1.一种健胃消食土豆酵素饮料的加工方法,步骤如下:
(1)制备复合水果发酵母液;
(2)将复合水果发酵母液与中药组合物混合制备发酵培养基;
(3)土豆前发酵:挑选无病虫害、无霉菌污染、无损伤的土豆洗净晾干,加入无菌水打浆,倒入发酵容器,并接入米根霉和黑曲霉,调节发酵温度为25~30℃,并持续通入无菌空气,置于动态磁场中发酵至淀粉分解完毕,得土豆前发酵液;
(4)主发酵:在室温条件下,将土豆前发酵液加入步骤(2)制备的发酵培养基中,然后接入酵母菌和温度敏感型复合菌体微胶囊,调节发酵温度为25~30℃,当pH值降至3~3.5,残糖量降至0.3~0.5%时,获得混合发酵液;
(5)后熟发酵:将混合发酵液搅拌均匀后置于密闭避光室温环境中,利用动态磁场装置后熟发酵1个月,当发酵液中无肉眼可见悬浮物、酸度稳定,标志后熟结束;
(6)过滤包装:后熟液经粗虑、精滤、膜虑,得到土豆酵素成品,然后再无菌条件下灌装后,于常温、干燥、避光条件下储存。
2.根据权利要求1所述的加工方法,其特征在于:所述的复合水果发酵母液的制备方法为:选择葡萄、苹果、火龙果、柠檬、猕猴桃、凤梨、甘蔗、木瓜中的2~3种,洗净、晾干表皮水分、切片,按照一层蔗糖一层水果一层蔗糖一层水果的顺序依次铺设已灭菌晾干的玻璃瓶或陶瓷瓶中,直至达到瓶子溶剂的4/5,铺上一层蔗糖封口,调节环境温度25~30℃进行自然发酵,每天在固定时间进行排气,当瓶内气泡产生最多时停止发酵,将发酵混合物打浆混匀,从而得到具有水果表面自然微生物群落的复合水果发酵母液。
3.根据权利要求1所述的加工方法,其特征在于:所述的发酵培养基的制备方法为:选取2-4重量份山楂、1-2重量份鸡内金、1-2重量份砂仁、1-2重量份川朴、2-4重量份陈皮,磨粉后,加入50-60重量份无菌水,搅拌均匀后与10-15重量份复合水果发酵母液混合即得发酵培养基。
4.根据权利要求1所述的加工方法,其特征在于:所述的温度敏感型复合菌体微胶囊的制备方法为:将经过活化的醋酸菌、乳酸菌培养液与海藻酸钠溶液混合,并加入NIPAM、N,N,-亚甲基双丙烯酰胺、1-[4-(2-羟乙氧基)-亚苯基]-2-羟基-2-2-二甲基异酮,搅拌均匀后,缓慢滴入氯化钙溶液,钙化3~5h,得海藻酸钙凝胶珠,在3~5℃搅拌条件下,将上述制得的凝珠与壳聚糖进行成膜反应,20~40min后取出,用盐水洗净,再用柠檬酸钠液化一段时间,洗净制得温度敏感型复合菌体微胶囊。
5.根据权利要求1所述的加工方法,其特征在于:动态磁场设置为0.1-0.2T。
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