CN111972660A - 一种山楂甘薯复合发酵酵素的制备方法 - Google Patents
一种山楂甘薯复合发酵酵素的制备方法 Download PDFInfo
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Abstract
本发明实施例公开了一种山楂甘薯复合发酵酵素的制备方法,属于食品加工技术领域。该方法包括制备主料汁;制备辅料汁;发酵;后熟;罐装、杀菌。本发明的山楂甘薯复合发酵酵素营养丰富,能改善山楂味道酸涩的问题,并且还具有预防老年痴呆的作用,为山楂、甘薯资源的多方面利用提供了新思路。本发明方法简便,便于实现工业化生产。
Description
技术领域
本发明实施例涉及食品加工技术领域,具体涉及一种山楂甘薯复合发酵酵素的制备方法。
背景技术
山楂为蔷薇科苹果亚科山楂属植物,可药食两用,含有丰富的生物活性物质和营养成分,富含脂肪酸、维生素C、胡萝卜素、三萜类烯酸、黄酮类多种营养成分。甘薯又名甜薯、地瓜、红薯等,是重要的粮食作物,甘薯营养丰富,富含维生素C、B1、B2,胡萝卜素以及钙、磷等多种人体所需的维生素和矿物质,纤维素含量高达7.8%,还具有抗癌,预防肺气肿,抗糖尿病的功能。
酵素是以动物、植物、菌类等为原料,添加或不添加辅料,经微生物发酵制得的含有特定生物活性成分(包括多糖类、寡糖类、蛋白质及多肽、氨基酸类、维生素类)的产品。在生物体中,酵素参与体内的各种生理生化反应,协助生物体进行新陈代谢、能量的摄取、成长及繁殖等生命现象。酵素不仅是生物体维持生命必不可少的活性分子,更与生命体的青春、健康、疾病、老化息息相关。
近年来,酵素食品正逐渐走入中国。随着人们对健康意识的加强,酵素也将成为我们生活中必不可少的新兴健康食品。因此,研发营养丰富,易于吸收的果蔬复合酵素是非常必要的。
山楂产量高,果实营养丰富,其食用价值与药用价值都很高,但具有一定的季节性,不适合长期贮藏,常被制成山楂干、山楂糕等食品。国内对甘薯进行了大量的深加工研究,开发出的产品主要有甘薯干、甘薯饮料、甘薯黄酒等。目前尚未检索到以山楂和甘薯为主要原料制成的酵素。
发明内容
为此,本发明实施例提供一种山楂甘薯复合发酵酵素的制备方法,本发明以新鲜的山楂和甘薯为主要原料,利用现代食品加工技术,根据酵素的加工技术,制得的山楂甘薯复合发酵酵素具有预防老年痴呆的作用,为山楂、甘薯资源的多方面利用提供了新思路。
为了实现上述目的,本发明实施例提供如下技术方案:
一种山楂甘薯复合发酵酵素的制备方法,包括以下步骤:
1)制备主料汁
挑选新鲜无疤痕的优质山楂,用流水冲洗,切成小块,将山楂块按1:3重量比加水破碎榨汁,加入果胶酶进行酶解,得到山楂汁;
挑选新鲜无腐烂的甘薯,去皮,洗净,切成小块,将甘薯块按1:3重量比加水破碎榨汁,加入淀粉酶进行酶解,得到甘薯汁;
混合山楂汁和甘薯汁,微波灭菌,得到主料汁;
2)制备辅料汁
挑选新鲜番茄、胡萝卜、生姜洗净后切块,山楂花、枸杞、红枣、莱菔子、菊花、覆盆子、罗汉果、桑叶洗净,混合,按1:3重量比加水破碎榨汁,加入果胶酶进行酶解,微波灭菌,得到辅料汁;
3)发酵
混合主料汁和辅料汁,加糖,接种复合菌A,在15-20℃有氧发酵1-3d,然后接种复合菌B,在15-20℃厌氧发酵5-10d,得到发酵液;
4)后熟
将发酵液转入密闭发酵罐中,在4-10℃静置10-15d,得到后熟液;
5)罐装、杀菌
将后熟液罐装到玻璃或塑料瓶中,采用超高压灭菌。
进一步地,按重量份数计,各原料用量配比如下:山楂50-80份、甘薯50-80份、山楂花5-10份、番茄1-5份、胡萝卜5-10份、生姜0.1-1份、枸杞5-10份、红枣1-5份、莱菔子3-6份、菊花5-10份、覆盆子5-10份、罗汉果5-10份、桑叶5-10份、糖5-10份。
进一步地,步骤1)中,果胶酶的添加量为0.15-0.3%,在40-50℃酶解3-6h;淀粉酶的添加量为0.1-0.3%,在40-50℃酶解3-6h。
进一步地,步骤2)中,果胶酶的添加量为0.1-0.2%,在40-50℃酶解3-6h。
进一步地,步骤3)中,所述复合菌A由重量比为1-1.2:1-1.2:1.2-1.5的醋酸菌、酿酒酵母和枯草芽孢杆菌组成,接种量为2-5%;所述复合菌B由重量比为1-1.2:1-1.2:1-1.4的凝结芽孢杆菌、双歧杆菌和植物性乳酸菌组成,接种量为2-5%。
进一步地,微波灭菌的微波功率为3-8kw,时间为1-5min。在发酵前对原材料进行微波灭菌,避免杂菌对后续发酵的干扰,保证发酵的顺利进行。
进一步地,超高压杀菌的压力为300-500MPa,时间为1-3min。采用超高压灭菌,能够最大限度的保留原有食材的营养成分和风味,不会出现传统热加工所致的变色、发黄,并且最大限度保证天然花青素不被破坏。
进一步地,山楂甘薯复合发酵酵素可以是液体发酵酵素,也可以是粉末状发酵酵素,作为优选,通过本领域常见的低温干燥制成粉末状发酵酵素。
本发明在制作过程中,将淀粉酶、果胶酶同时进行酶解,能最大限度的破坏甘薯、山楂的细胞结构,使得酶解充分,便于下一步发酵更充分。
本发明辅料中的番茄中含有大量的番茄红素,胡萝卜素、维生素C和B族维生素,能够起到非常好的抗氧化的作用,有生津止渴、健胃消食、清热解暑、补肾利尿等功能;胡萝卜具有丰富的膳食纤维,能够调节肠道菌群,促进消化,预防便秘,使得此酵素具有保护心血管,降低胆固醇和血糖的功效;生姜在炎热时节有兴奋、排汗降温、提升等作用,可缓解疲劳、乏力、厌食、失眠、腹胀、腹痛等症状;山楂花用于治疗缺铁性贫血、预防动脉粥样硬化、改善心律,有增强心肌、抗心律不齐、调节血脂及胆固醇含量的功能;
枸杞作为一种药食同源的经济林果,富含多糖、类胡萝卜素、类黄酮、甜菜碱、牛磺酸等多种功能性成分,具有增强免疫调节、抗衰老、预防癌症和肿瘤生长、降低血糖和血脂水平等多种功效;红枣中含有大量的功能性物质,尤其是黄酮类化合物含量很高,具有抗氧化、调节心血管系统、清除氧自由基、抗衰老、防癌和免疫抗炎等作用;莱菔子具有平喘、镇咳、祛痰、抗氧化、降血压、降血脂、抗菌、增强胃肠道动力、改善泌尿系统等多种药理作用;菊花的主要成分为黄酮类、萜类、有机酸以及少量蒽醌类、脂肪酸类和微量元素等化学物质,有散风清热、清肝明目和解毒消炎等作用,同时也具有保肝、保护红细胞膜和心血管、防止血栓形成,抗肿瘤,免疫调节等作用;覆盆子具有显著的抗氧化和抗炎功效,还具有一定的预防糖尿病、降血脂、保护心肌等作用;罗汉果是我国传统的药食同源植物,性凉、味甘,富含果糖、必需氨基酸、微量元素等多种营养素,以及含有黄酮、多糖、皂苷等多种活性成分,具有清热润肺,利咽开音,滑肠通便之功效,可用于肺热燥咳,咽痛失音,肠燥便秘的治疗;桑叶具有降血压、降血脂、抗衰老、抗肿瘤、消炎退肿与防暑明目等功效。
本发明实施例具有如下优点:
本发明的复合发酵酵素以山楂、甘薯为主料,以番茄、胡萝卜、生姜、山楂花、枸杞、红枣、莱菔子、菊花、覆盆子、罗汉果、桑叶为辅料,在菌的作用下进行发酵,辅料的添加不仅能丰富酵素的营养成分,而且能改善山楂味道酸涩的问题,制得的山楂甘薯复合发酵酵素具有预防老年痴呆的作用,为山楂、甘薯资源的多方面利用提供了新思路。本发明方法简便,便于实现工业化生产。
具体实施方式
以下由特定的具体实施例说明本发明的实施方式,熟悉此技术的人士可由本说明书所揭露的内容轻易地了解本发明的其他优点及功效,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。以下实施例及对比例中,除特殊说明外,百分号均指重量百分比,份数均指重量份数。
实施例1
本实施例的山楂甘薯复合发酵酵素的制备方法包括以下步骤:
1)制备主料汁
挑选新鲜无疤痕的优质山楂60份,用流水冲洗,切成小块,将山楂块按1:3重量比加水破碎榨汁,加入0.2%的果胶酶,在45℃酶解4h,得到山楂汁;
挑选新鲜无腐烂的甘薯50份,去皮,洗净,切成小块,将甘薯块按1:3重量比加水破碎榨汁,加入0.2%的淀粉酶,在40℃酶解3h,得到甘薯汁;
混合山楂汁和甘薯汁,在5kw微波灭菌2min,得到主料汁;
2)制备辅料汁
挑选新鲜番茄3份、胡萝卜5份、生姜0.2份洗净后切块,山楂花5份、枸杞5份、红枣2份、莱菔子3份、菊花5份、覆盆子5份、罗汉果6份、桑叶5份洗净,混合,按1:3重量比加水破碎榨汁,加入0.15%的果胶酶,在45℃酶解4h,在5kw微波灭菌2min,得到辅料汁;
3)发酵
混合主料汁和辅料汁,加糖5份,接种4%的复合菌A,复合菌A由重量比为1:1:1.2的醋酸菌、酿酒酵母和枯草芽孢杆菌组成,在15℃有氧发酵3d,然后接种4%的复合菌B,复合菌B由重量比为1:1:1的凝结芽孢杆菌、双歧杆菌和植物性乳酸菌组成,在15℃厌氧发酵10d,得到发酵液;
4)后熟
将发酵液转入密闭发酵罐中,在4℃静置15d,得到后熟液;
5)罐装、杀菌
将后熟液罐装到玻璃中,在500MPa超高压灭菌1min,即得成品饮料。
实施例2
本实施例的山楂甘薯复合发酵酵素的制备方法包括以下步骤:
1)制备主料汁
挑选新鲜无疤痕的优质山楂65份,用流水冲洗,切成小块,将山楂块按1:3重量比加水破碎榨汁,加入0.25%的果胶酶,在45℃酶解3h,得到山楂汁;
挑选新鲜无腐烂的甘薯55份,去皮,洗净,切成小块,将甘薯块按1:3重量比加水破碎榨汁,加入0.15%的淀粉酶,在45℃酶解4h,得到甘薯汁;
混合山楂汁和甘薯汁,在5kw微波灭菌2min,得到主料汁;
2)制备辅料汁
挑选新鲜番茄3份、胡萝卜5份、生姜0.1份洗净后切块,山楂花6份、枸杞5份、红枣2份、莱菔子4份、菊花5份、覆盆子5份、罗汉果5份、桑叶6份洗净,混合,按1:3重量比加水破碎榨汁,加入0.2%的果胶酶,在45℃酶解3h,在5kw微波灭菌2min,得到辅料汁;
3)发酵
混合主料汁和辅料汁,加糖5份,接种4%的复合菌A,复合菌A由重量比为1:1:1.5的醋酸菌、酿酒酵母和枯草芽孢杆菌组成,在15℃有氧发酵3d,然后接种5%的复合菌B,复合菌B由重量比为1:1:1的凝结芽孢杆菌、双歧杆菌和植物性乳酸菌组成,在15℃厌氧发酵10d,得到发酵液;
4)后熟
将发酵液转入密闭发酵罐中,在4℃静置13d,得到后熟液;
5)罐装、杀菌
将后熟液罐装到玻璃中,在500MPa超高压灭菌1min,即得成品饮料。
实施例3
本实施例的山楂甘薯复合发酵酵素的制备方法包括以下步骤:
1)制备主料汁
挑选新鲜无疤痕的优质山楂65份,用流水冲洗,切成小块,将山楂块按1:3重量比加水破碎榨汁,加入0.2%的果胶酶,在45℃酶解4h,得到山楂汁;
挑选新鲜无腐烂的甘薯50份,去皮,洗净,切成小块,将甘薯块按1:3重量比加水破碎榨汁,加入0.3%的淀粉酶,在45℃酶解3h,得到甘薯汁;
混合山楂汁和甘薯汁,在5kw微波灭菌2min,得到主料汁;
2)制备辅料汁
挑选新鲜番茄4份、胡萝卜6份、生姜0.1份洗净后切块,山楂花5份、枸杞6份、红枣2份、莱菔子3份、菊花6份、覆盆子6份、罗汉果5份、桑叶6份洗净,混合,按1:3重量比加水破碎榨汁,加入0.2%的果胶酶,在40℃酶解4h,在5kw微波灭菌2min,得到辅料汁;
3)发酵
混合主料汁和辅料汁,加糖6份,接种4%的复合菌A,复合菌A由重量比为1:1:1.2的醋酸菌、酿酒酵母和枯草芽孢杆菌组成,在15℃有氧发酵3d,然后接种4%的复合菌B,复合菌B由重量比为1:1:1.2的凝结芽孢杆菌、双歧杆菌和植物性乳酸菌组成,在15℃厌氧发酵8d,得到发酵液;
4)后熟
将发酵液转入密闭发酵罐中,在4℃静置15d,得到后熟液;
5)罐装、杀菌
将后熟液罐装到玻璃中,在500MPa超高压灭菌1min,即得成品饮料。
对比例1
本对比例的山楂甘薯复合发酵酵素使用的辅料:番茄10份、生姜1.2份、莱菔子8份、覆盆子6.5份、罗汉果9.5份、桑叶9份、糖5份。其他与实施例1加工方式相同。
对比例2
本对比例的山楂甘薯复合发酵酵素的原料:番茄8份、莱菔子7份、菊花8份、覆盆子6份、罗汉果8.2份、桑叶7份、糖5份。其他与实施例1加工方式相同。
测试例1
多酚含量检测方法:含9mL蒸馏水的烧瓶中加入1mL样品提取液,1mL Folin-Ciocalteu试剂,充分混合5min,加入10mL 7%的Na2CO3水溶液,加入蒸馏水稀释至总体积为25mL,室温下孵育90分钟。用分光光度计在750nm处测定吸光度。
黄酮含量检测方法:含4mL蒸馏水的烧瓶中加入1mL样品提取液,然后加入0.3mL5%的亚硝酸钠水溶液。5分钟后,加入0.3mL 10%的三氯化铝水溶液。6分钟后,加入2mL的1M氢氧化钠,加入蒸馏水稀释至总体积为10mL,混合均匀后,用分光光度计在510nm处测定吸光度。
DPPH清除率检测方法:吸取待测样品0.5mL,加入0.2mmol/L,2.0mL的DPPH-乙醇(60%)溶液中,混合均匀,静置30min后在517nm处测定其吸光度(A样品)。以相同比例的待测样品与60%乙醇的混合溶液为对照(A对照)、以DPPH溶液与60%乙醇的混合液为空白(A空白),DPPH清除率按下式进行计算:
蛋白质含量检测方法:福林酚法测蛋白质,取1mL样品溶液加入5mL福林酚试剂甲(4%碳酸钠溶液(1)、0.2mol/L氢氧化钠溶液(2)、1%硫酸铜溶液(3)、2%酒石酸钾钠溶液(4),临用前将(1)与(2)等体积配制成碳酸钠-氢氧化钠溶液,(3)与(4)等体积配制成硫酸铜-酒石酸钾钠溶液,然后这两种试剂按体积比50:1进行配合,即成Folin-酚试剂甲。现用现配)混匀,于室温放置10分钟。加入0.5mL福林酚试剂乙(称钨酸钠100g、钼酸钠25g置200mL磨口回流装置内,加蒸馏水700ml,85%磷酸50mL和浓硫酸100mL。充分混匀,使其溶解。小火加热,回流10h(烧瓶内加小玻璃珠数颗,以防溶液溢出),再加入硫酸锂(Li2SO4)150g,蒸馏水150mL及液溴数滴。在通风橱中开口煮沸15min,以除去多余的溴。冷却后定容至100ml,过滤即成福林酚酚试剂乙贮存液),立即摇匀,于室温保温30分钟;然后500nm处比色,以1mL水代替样品做空白对照。
对实施例1-3、对比例1-2中酵素在发酵前和发酵后的多酚含量、黄酮含量、DPPH清除率、蛋白质含量进行检测,结果见表1。
表1
由于老年痴呆症与自由基的过量产生有关,会导致大脑胆碱功能的缺失,酚类化合物具有抗乙酰胆碱、神经保护和抗氧化作用。乙酰胆碱经血液循环进入大脑,有利于增加大脑细胞之间信息传递的速度,多酚类化合物的增加,有效增强大脑记忆和分析能力,延缓阿尔兹海默患者的脑力衰退。DPPH清除率的增加能清除体内过量的自由基,预防老年痴呆。黄酮含量的增加能提高抗氧化的作用,提高认知功能。阿尔兹海默症患者体内蛋白质合成能力低,血浆中的必需氨基酸水平较低,因此需要供给丰富的蛋白质来补充组织蛋白质的消耗。
从表1可知,实施例1-3制得的山楂甘薯复合发酵酵素的多酚含量、黄酮含量、DPPH清除率和蛋白质含量较发酵前都有明显提高,说明制得的酵素具有较强清除体内自由基的能力,改善血液循环,具有预防预防老年痴呆的作用。
与对比例1-2相比较,实施例1-3制得的山楂甘薯复合发酵酵素的多酚含量、黄酮含量、DPPH清除率和蛋白质含量仍有一定的提高,说明辅料之间发挥增效作用。
实施例2
动物实验
方法:D-半乳糖与亚硝酸钠以构建AD大鼠模型,随机分为模型组、实施例1组、实施例2组、实施例3组、对比例1组和对比例2组,每组各10只,另选择同期进行饲养的同龄大鼠10只作为对照组。实施例1-3组、对比例1-2组大鼠分别用制成的相应复合发酵酵素进行灌胃,灌胃为量500mg/kg/次,对照组和模型组给予等量的生理盐水,均为一天2次,连续灌胃21d。设计水迷宫实验测定小鼠逃避潜伏期和90s内穿越平台位置的次数。
水迷宫实验:21d后,进行水迷宫实验。每天进行2次测试,连续测试3d。装置由一个圆形水池和一个圆形安全平台构成,水温维持在23.0±0.5℃。将小鼠面向水池壁放入水池中,让小鼠自由游泳寻找平台,小鼠爬上平台后,让小鼠在平台上停留30s,若在60s内未能找到平台,则人为将小鼠放置于平台上停留30s。小鼠第一次到达安全平台所在位置的时间,即逃避潜伏期;小鼠穿越安全平台所在区域的次数,即穿越次数。
逃避潜伏期和穿越次数的结果见表2。
表2
组别 | 逃避潜伏期(s) | 穿越次数(次) |
实施例1组 | 28.24±9.84 | 5.73±1.02 |
实施例2组 | 27.49±7.38 | 5.79±1.23 |
实施例3组 | 29.47±8.25 | 5.82±1.03 |
对比例1组 | 31.29±4.28 | 5.59±1.22 |
对比例2组 | 32.73±8.36 | 5.61±1.06 |
对照组 | 28.38±6.14 | 7.79±1.28 |
模型组 | 51.87±9.75 | 2.86±0.77 |
从表2可知,与对照组相比,模型组小鼠逃避潜伏期明显延长。与模型组相比,实施例组动物的逃避潜伏期明显有所减短,空间记忆损伤有明显改善作用。实施例组与对比例组相比,逃避潜伏期短。实施例组的穿梭次数明显较模型组增多,说明本发明的山楂甘薯复合发酵酵素能够明显提高受损小鼠空间记忆力。
虽然,上文中已经用一般性说明及具体实施例对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (8)
1.一种山楂甘薯复合发酵酵素的制备方法,其特征在于,包括以下步骤:
1)制备主料汁
挑选新鲜无疤痕的优质山楂,用流水冲洗,切成小块,将山楂块按1:3重量比加水破碎榨汁,加入果胶酶进行酶解,得到山楂汁;
挑选新鲜无腐烂的甘薯,去皮,洗净,切成小块,将甘薯块按1:3重量比加水破碎榨汁,加入淀粉酶进行酶解,得到甘薯汁;
混合山楂汁和甘薯汁,微波灭菌,得到主料汁;
2)制备辅料汁
挑选新鲜番茄、胡萝卜、生姜洗净后切块,山楂花、枸杞、红枣、莱菔子、菊花、覆盆子、罗汉果、桑叶洗净,混合,按1:3重量比加水破碎榨汁,加入果胶酶进行酶解,微波灭菌,得到辅料汁;
3)发酵
混合主料汁和辅料汁,加糖,接种复合菌A,在15-20℃有氧发酵1-3d,然后接种复合菌B,在15-20℃厌氧发酵5-10d,得到发酵液;
4)后熟
将发酵液转入密闭发酵罐中,在4-10℃静置10-15d,得到后熟液;
5)罐装、杀菌
将后熟液罐装到玻璃或塑料瓶中,采用超高压灭菌。
2.根据权利要求1所述的山楂甘薯复合发酵酵素的制备方法,其特征在于,按重量份数计,各原料用量配比如下:山楂50-80份、甘薯50-80份、山楂花5-10份、番茄1-5份、胡萝卜5-10份、生姜0.1-1份、枸杞5-10份、红枣1-5份、莱菔子3-6份、菊花5-10份、覆盆子5-10份、罗汉果5-10份、桑叶5-10份、糖5-10份。
3.根据权利要求1所述的山楂甘薯复合发酵酵素的制备方法,其特征在于,步骤1)中,果胶酶的添加量为0.15-0.3%,在40-50℃酶解3-6h;淀粉酶的添加量为0.1-0.3%,在40-50℃酶解3-6h。
4.根据权利要求1所述的山楂甘薯复合发酵酵素的制备方法,其特征在于,步骤2)中,果胶酶的添加量为0.1-0.2%,在40-50℃酶解3-6h。
5.根据权利要求1所述的山楂甘薯复合发酵酵素的制备方法,其特征在于,步骤3)中,所述复合菌A由重量比为1-1.2:1-1.2:1.2-1.5的醋酸菌、酿酒酵母和枯草芽孢杆菌组成,接种量为2-5%。
6.根据权利要求1所述的山楂甘薯复合发酵酵素的制备方法,其特征在于,步骤3)中,所述复合菌B由重量比为1-1.2:1-1.2:1-1.4的凝结芽孢杆菌、双歧杆菌和植物性乳酸菌组成,接种量为2-5%。
7.根据权利要求1所述的山楂甘薯复合发酵酵素的制备方法,其特征在于,微波灭菌的微波功率为3-8kw,时间为1-5min。
8.根据权利要求1所述的山楂甘薯复合发酵酵素的制备方法,其特征在于,超高压杀菌的压力为300-500MPa,时间为1-3min。
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