CN112089050A - 一种果蔬发酵液的制备方法 - Google Patents
一种果蔬发酵液的制备方法 Download PDFInfo
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- CN112089050A CN112089050A CN202010972117.1A CN202010972117A CN112089050A CN 112089050 A CN112089050 A CN 112089050A CN 202010972117 A CN202010972117 A CN 202010972117A CN 112089050 A CN112089050 A CN 112089050A
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/113—Acidophilus
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Abstract
本发明提供了一种果蔬发酵液的制备方法,采用黄瓜、西红柿、苹果和梨的干品进行发酵,果蔬干品破壁后蒸煮过滤后进行发酵,在果蔬干初步发酵后加入食用菌液进行二次发酵,相较于单一的水果简单发酵,结合食用菌把蔬果里的成分用益生菌发酵的方式有机结合起来,既有水果蔬菜的养生功能,又有食用菌抗病防病及养生的功能充分结合在一起,使人们在喝一种饮品的同时能得到多种有益的东西。极大的弥补了人们日常饮食的不足,无需在发酵液中加入防腐剂,加上益生菌本身就有解毒的功能,所以本发明的农药残留量少,不含防腐剂,为无农药残留的绿色产品,可放心饮用。
Description
技术领域
本发明涉及生物发酵技术领域,特别涉及一种果蔬发酵液的制备方法。
背景技术
黄瓜蛋白量及钾盐,具有加速血液新陈代谢,排除体内多余盐分的作用,幼儿能促进肌肉组织的生长发育,成人常食对保持肌肉弹性和防血管硬化有一定的作用,具有降血糖的作用,是糖尿病人比较理想食品之一,具有解渴消热利水消肿之功效,其中所含有的葫芦素C具有明显的抗肿瘤作用,含有娇嫩的纤维素能加速肠道腐败的物质排泄,又有降化胆固醇的作用
西红柿含有丰富的维生素A和胡萝卜素,可以改善视力,保护眼睛,还可以美容养颜,含有一定的番茄红素能够降低皮肤对于紫外线的敏感度,还可以减肥,含有丰富的膳食纤维,能够促进肠道的蠕动,还有降血压抗癌等功效
梨含有大量的植物纤维,可刺激肠管能促进排泄,消除便秘,经常吃梨不仅能够预防便秘,还能促进人体内的有毒物质排出,清心润肺,梨属于寒性水果,能够清内热,消除上火,吃梨可以缓解热病伤阴,有阴虚所致的干咳,口渴,便秘等,梨含有苹果酸,维生素B12,含有天门冬素,对保护肾脏有益,含有维生素B,维生素B2,对调节神经系统增加心脏活力减轻疲劳有一定作用
苹果素来有水果之王的美誉,它的营养价值和医疗价值都很高,被越来越多的人称为医生用于保健调理的第一选择,苹果富含糖类,酸类,芳香醇类和果胶维生素。蛋白物质并含维生素B、维生素C及钙、磷、钾、铁等构成大脑必须的营养成分。
黄瓜、西红柿、苹果和梨除去上述优点以外也是常见的果蔬产品,价格低廉,原料易得,四季均有生产,是很好的果蔬发酵原料,经发酵后的果蔬发酵液对常见肠胃致病菌具有预防作用,而且蔬果发酵原浆具有更完整的营养功能,因为发酵蔬果中的益生菌能产生维生素,包括B1/B2/B6及维生素K等,此外,益生菌在发酵过程中产生的乳酸还有利于人体对改铁钾的吸收,好友比一般果蔬汁丰富的营养成分和营养价值,果蔬发酵汁可以为人体提供果蔬原有营养素的同时,也可以将果蔬营养价值最大化。
现有的果蔬发酵饮品大多数采用鲜果发酵,鲜果蔬食用菌产品在种植过程中都使用不同的农药,尤其是灭草剂、杀虫剂一类的,有的农药残留期很长在市场鲜售的果蔬食用菌产品,农药残留期多数都没过使用的鲜果中含有大量农药残留,经发酵后农药残留并不会有效分解,发酵过程中也会加入大量的防腐剂,危害人体健康,发酵过程中需要特定的温度和光照,否则容易滋生杂菌,影响发酵品质。
平菇:味甘,性微湿,平菇含有侧耳素和蘑菇核糖酸,具有抗病毒作用。能抑制病毒的合成和繁殖。平菇基本不含淀粉,脂肪含量也少,是糖尿病和肥胖病患者的理想食品之一,平菇对肝炎、慢性胃炎、十二指肠溃疡及软骨病有一定功效。
香菇:性平、归肝,香菇是世界上最著名的食用菌之一,因它含有一种特有的香味物质香菇精形成独特的菇香,所以称为香菇.香菇含有丰富的食用纤维,经常食用能降低血液中的胆固醇。香菇含有一种干扰素的诱导剂,能诱导体内干扰素的产生,干扰病素蛋白质的合成,使其不能繁殖,从而使人体产生免疫作用。香菇对糖尿病、肺结核、传染性肝炎、神经炎等起一定治疗作用。香菇可以帮助消化,平时对肠胃功能不好的人多吃点香菇,对帮助消化起到很好的促进作用。
木耳:黑木耳中含有铁,可防治缺铁性贫血,可防止肥胖,促进肠胃的蠕动,经常吃木耳可以把残留在人体消化系统的灰尘、杂质及附起来排出体外,还能降低的粘稠度,软化血管是血液流动通畅,减少血管病的发生。它还有抗肿瘤活性物质,能增加机体免疫力。经常食用可防癌抗癌。木耳性味甘、性平、归肺、脾、大肠、肝经
松蘑:性味甘、性平、归经脾、肾、膀胱经、益肠胃、理气化痰。主治腰腿疼痛、手足麻木、经络不梳、痰多气短、大便干燥。含有铬和多元醇,松蘑内的抗氧化矿物质还可以抗肉瘤。中医认为松蘑具有强很健体、益肠健胃、止痛理气、化痰止痛、驱火、抗癌和治疗糖尿病的功效。
所述平菇、香菇、木耳和松蘑均有促进消化,益肠胃的作用。
发明内容
本发明的目的是提供了一种果蔬发酵液的制备方法,包括以下步骤:
步骤1:按重量比称取取黄瓜2-5份、西红柿5-8份、苹果8-9份和梨7-10份,得到果蔬混合物,所述黄瓜、西红柿、苹果和梨均为干品;
步骤2:将步骤1中得到的果蔬混合物中加入5倍重量的凉白开浸泡5-6小时,水温维持在35-55℃;
步骤3:将步骤2中泡好的黄瓜,西红柿,梨,苹果用凉开水冲洗两遍后放入破壁机中打碎得到果蔬糊,所述破壁机设置为20000r/s,5分钟;
步骤4:将步骤3中得到的果蔬糊放入不锈钢容器内蒸熟,冷却到35-45度时,加入凉白开,所示凉白开为果蔬混合物干重的50倍,搅匀后过滤得到待发酵液;
步骤5将步骤4中得到的待发酵液,加入益生菌和红糖,所述待发酵液、红糖和益生菌的重量比为100:0.2:1,放入玻璃容器内密封发酵,发酵条件为:温度25-35度,弱光照,发酵时间为1个月得到初步发酵液;
步骤6:将步骤5中得到的初步发酵液进行过滤;
步骤7:称取香菇4份、平菇3份、木耳1份和松蘑2份得到食用菌混合物,所述香菇、平菇、木耳和松蘑均为干品;
步骤8:将步骤7中得到的食用菌混合物中加入5倍重量的凉白开浸泡5-6小时,水温维持在35-55℃;
步骤9:将步骤7中泡好的香菇、平菇、木耳和松蘑用凉开水冲洗两遍后放入破壁机中打碎得到食用菌糊,所述破壁机设置为20000r/s,5分钟;
步骤10:将步骤9中得到的食用菌糊放入不锈钢容器内蒸熟后过滤;
步骤10:将步骤10中得到的食用菌糊冷却到35-45度时,加入凉白开,所示凉白开为食用菌混合物干重的50倍搅匀后过滤得到食用菌液;
步骤11:将步骤10中得到的食用菌液加入到步骤6中过滤后的初步发酵液中,加入占总重量3%的红糖,放入玻璃容器内密封发酵,发酵条件为:温度25-35度,弱光照,发酵时间为20-25天。
优选的是,所述益生菌为符合国家食品卫生法律规定的嗜酸乳杆菌,保加利亚乳杆菌、双岐杆菌中的一种或几种。
优选的是,所有涉及到过滤的步骤均采用100目不锈钢筛过滤。
优选的是,所述黄瓜、西红柿、苹果、梨、香菇、平菇、木耳和松蘑的干品的含水量均不超过13%。
优选的是,所述发酵条件中的弱光照为自然光下半荫处。
本发明具有以下有益效果:
1、本发明采用黄瓜、西红柿、苹果和梨的干品进行发酵,果蔬在晒干过程中,延长了存放期,存放时间超出农药的残留期,使得发酵后的液体农药残留较少。
2、本发明采用果蔬干品破壁后蒸煮过滤后进行发酵,使得果蔬中的营养物质最大程度的充分释放,缩短发酵的时间,发酵液的营养成分更丰富。
3、本发明采用果蔬干初步发酵后加入食用菌液进行二次发酵,相较于单一的水果简单发酵,结合食用菌把蔬果里的成分用益生菌发酵的方式有机结合起来,既有水果蔬菜的养生功能,又有食用菌抗病防病及养生的功能充分结合在一起,使人们在喝一种饮品的同时能得到多种有益的东西。极大的弥补了人们日常饮食的不足。
4、本发明在发酵过程中加入益生菌,益生菌具有防腐作用,发酵后PH值为3.5-5,无需在发酵液中加入防腐剂,加上益生菌本身就有解毒的功能,所以本发明的农药残留量少,不含防腐剂,为无农药残留的绿色产品,可放心饮用。
5、本发明采用合理的发酵温度和光照,使得有益菌群得到优势生长,抑制杂菌生长,发酵时间短,质量高,发酵后的液体清澈不浑浊且营养价值高。
具体实施方式
下面对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
实施例1
一种果蔬发酵液的制备方法,包括以下步骤:
步骤1:按重量比称取取黄瓜5份、西红柿8份、苹果9份和梨10份,得到果蔬混合物,所述黄瓜、西红柿、苹果和梨均为干品;
步骤2:将步骤1中得到的果蔬混合物中加入5倍重量的凉白开浸泡5小时,水温维持在35℃;
步骤3:将步骤2中泡好的黄瓜,西红柿,梨,苹果用凉开水冲洗两遍后放入破壁机中打碎得到果蔬糊,所述破壁机设置为20000r/s,5分钟;
步骤4:将步骤3中得到的果蔬糊放入不锈钢容器内蒸熟,冷却到35度时,加入凉白开,所示凉白开为果蔬混合物干重的50倍,搅匀后过滤得到待发酵液;
步骤5将步骤4中得到的待发酵液,加入益生菌和红糖,所述待发酵液、红糖和益生菌的重量比为100:0.2:1,放入玻璃容器内密封发酵,发酵条件为:温度25度,弱光照,发酵时间为1个月得到初步发酵液;
步骤6:将步骤5中得到的初步发酵液进行过滤;
步骤7:称取香菇4份、平菇3份、木耳1份和松蘑2份得到食用菌混合物,所述香菇、平菇、木耳和松蘑均为干品;
步骤8:将步骤7中得到的食用菌混合物中加入5倍重量的凉白开浸泡5-6小时,水温维持在35℃;
步骤9:将步骤7中泡好的香菇、平菇、木耳和松蘑用凉开水冲洗两遍后放入破壁机中打碎得到食用菌糊,所述破壁机设置为20000r/s,5分钟;
步骤10:将步骤9中得到的食用菌糊放入不锈钢容器内蒸熟后过滤;
步骤10:将步骤10中得到的食用菌糊冷却到35-45度时,加入凉白开,所示凉白开为食用菌混合物干重的50倍搅匀后过滤得到食用菌液;
步骤11:将步骤10中得到的食用菌液加入到步骤6中过滤后的初步发酵液中,加入占总重量3%的红糖,放入玻璃容器内密封发酵,发酵条件为:温度25度,弱光照,发酵时间为20天。
所述益生菌为符合国家食品卫生法律规定的嗜酸乳杆菌,保加利亚乳杆菌、双岐杆菌中的一种或几种。
所有涉及到过滤的步骤均采用100目不锈钢筛过滤。
所述黄瓜、西红柿、苹果、梨、香菇、平菇、木耳和松蘑的干品的含水量均不超过13%。
所述发酵条件中的弱光照为自然光下半荫处。
实施例2
一种果蔬发酵液的制备方法,包括以下步骤:
步骤1:按重量比称取取黄瓜4份、西红柿6份、苹果8.5份和梨8份,得到果蔬混合物,所述黄瓜、西红柿、苹果和梨均为干品;
步骤2:将步骤1中得到的果蔬混合物中加入5倍重量的凉白开浸泡5.5小时,水温维持在43℃;
步骤3:将步骤2中泡好的黄瓜,西红柿,梨,苹果用凉开水冲洗两遍后放入破壁机中打碎得到果蔬糊,所述破壁机设置为20000r/s,5分钟;
步骤4:将步骤3中得到的果蔬糊放入不锈钢容器内蒸熟,冷却到40度时,加入凉白开,所示凉白开为果蔬混合物干重的50倍,搅匀后过滤得到待发酵液;
步骤5将步骤4中得到的待发酵液,加入益生菌和红糖,所述待发酵液、红糖和益生菌的重量比为100:0.2:1,放入玻璃容器内密封发酵,发酵条件为:温度30度,弱光照,发酵时间为1个月得到初步发酵液;
步骤6:将步骤5中得到的初步发酵液进行过滤;
步骤7:称取香菇4份、平菇3份、木耳1份和松蘑2份得到食用菌混合物,所述香菇、平菇、木耳和松蘑均为干品;
步骤8:将步骤7中得到的食用菌混合物中加入5倍重量的凉白开浸泡5.5小时,水温维持在43℃;
步骤9:将步骤7中泡好的香菇、平菇、木耳和松蘑用凉开水冲洗两遍后放入破壁机中打碎得到食用菌糊,所述破壁机设置为20000r/s,5分钟;
步骤10:将步骤9中得到的食用菌糊放入不锈钢容器内蒸熟后过滤;
步骤10:将步骤10中得到的食用菌糊冷却到40度时,加入凉白开,所示凉白开为食用菌混合物干重的50倍搅匀后过滤得到食用菌液;
步骤11:将步骤10中得到的食用菌液加入到步骤6中过滤后的初步发酵液中,加入占总重量3%的红糖,放入玻璃容器内密封发酵,发酵条件为:温度30度,弱光照,发酵时间为22天。
所述益生菌为符合国家食品卫生法律规定的嗜酸乳杆菌,保加利亚乳杆菌、双岐杆菌中的一种或几种。
所有涉及到过滤的步骤均采用100目不锈钢筛过滤。
所述黄瓜、西红柿、苹果、梨、香菇、平菇、木耳和松蘑的干品的含水量均不超过13%。
所述发酵条件中的弱光照为自然光下半荫处。
实施例3
一种果蔬发酵液的制备方法,包括以下步骤:
步骤1:按重量比称取取黄瓜5份、西红柿8份、苹果9份和梨10份,得到果蔬混合物,所述黄瓜、西红柿、苹果和梨均为干品;
步骤2:将步骤1中得到的果蔬混合物中加入5倍重量的凉白开浸泡6小时,水温维持在55℃;
步骤3:将步骤2中泡好的黄瓜,西红柿,梨,苹果用凉开水冲洗两遍后放入破壁机中打碎得到果蔬糊,所述破壁机设置为20000r/s,5分钟;
步骤4:将步骤3中得到的果蔬糊放入不锈钢容器内蒸熟,冷却到45度时,加入凉白开,所示凉白开为果蔬混合物干重的50倍,搅匀后过滤得到待发酵液;
步骤5将步骤4中得到的待发酵液,加入益生菌和红糖,所述待发酵液、红糖和益生菌的重量比为100:0.2:1,放入玻璃容器内密封发酵,发酵条件为:温度35度,弱光照,发酵时间为1个月得到初步发酵液;
步骤6:将步骤5中得到的初步发酵液进行过滤;
步骤7:称取香菇4份、平菇3份、木耳1份和松蘑2份得到食用菌混合物,所述香菇、平菇、木耳和松蘑均为干品;
步骤8:将步骤7中得到的食用菌混合物中加入5倍重量的凉白开浸泡6小时,水温维持在55℃;
步骤9:将步骤7中泡好的香菇、平菇、木耳和松蘑用凉开水冲洗两遍后放入破壁机中打碎得到食用菌糊,所述破壁机设置为20000r/s,5分钟;
步骤10:将步骤9中得到的食用菌糊放入不锈钢容器内蒸熟后过滤;
步骤10:将步骤10中得到的食用菌糊冷却到45度时,加入凉白开,所示凉白开为食用菌混合物干重的50倍搅匀后过滤得到食用菌液;
步骤11:将步骤10中得到的食用菌液加入到步骤6中过滤后的初步发酵液中,加入占总重量3%的红糖,放入玻璃容器内密封发酵,发酵条件为:温度35度,弱光照,发酵时间为25天。
优选的是,所述益生菌为符合国家食品卫生法律规定的嗜酸乳杆菌,保加利亚乳杆菌、双岐杆菌中的一种或几种。
所有涉及到过滤的步骤均采用100目不锈钢筛过滤。
所述黄瓜、西红柿、苹果、梨、香菇、平菇、木耳和松蘑的干品的含水量均不超过13%。
所述发酵条件中的弱光照为自然光下半荫处。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用。它完全可以被适用于各种适合本发明的领域。对于熟悉本领域的人员而言,可容易地实现另外的修改。因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节。
Claims (5)
1.一种果蔬发酵液的制备方法,其特征在于,包括以下步骤:
步骤1:按重量比称取取黄瓜2-5份、西红柿5-8份、苹果8-9份和梨7-10份,得到果蔬混合物,所述黄瓜、西红柿、苹果和梨均为干品;
步骤2:将步骤1中得到的果蔬混合物中加入5倍重量的凉白开浸泡5-6小时,水温维持在35-55℃;
步骤3:将步骤2中泡好的黄瓜,西红柿,梨,苹果用凉开水冲洗两遍后放入破壁机中打碎得到果蔬糊,所述破壁机设置为20000r/s,5分钟;
步骤4:将步骤3中得到的果蔬糊放入不锈钢容器内蒸熟,冷却到35-45度时,加入凉白开,所示凉白开为果蔬混合物干重的50倍,搅匀后过滤得到待发酵液;
步骤5将步骤4中得到的待发酵液,加入益生菌和红糖,所述待发酵液、红糖和益生菌的重量比为100:0.2:1,放入玻璃容器内密封发酵,发酵条件为:温度25-35度,弱光照,发酵时间为1个月得到初步发酵液;
步骤6:将步骤5中得到的初步发酵液进行过滤;
步骤7:称取香菇4份、平菇3份、木耳1份和松蘑2份得到食用菌混合物,所述香菇、平菇、木耳和松蘑均为干品;
步骤8:将步骤7中得到的食用菌混合物中加入5倍重量的凉白开浸泡5-6小时,水温维持在35-55℃;
步骤9:将步骤7中泡好的香菇、平菇、木耳和松蘑用凉开水冲洗两遍后放入破壁机中打碎得到食用菌糊,所述破壁机设置为20000r/s,5分钟;
步骤10:将步骤9中得到的食用菌糊放入不锈钢容器内蒸熟后过滤;
步骤10:将步骤10中得到的食用菌糊冷却到35-45度时,加入凉白开,所示凉白开为食用菌混合物干重的50倍搅匀后过滤得到食用菌液;
步骤11:将步骤10中得到的食用菌液加入到步骤6中过滤后的初步发酵液中,加入占总重量3%的红糖,放入玻璃容器内密封发酵,发酵条件为:温度25-35度,弱光照,发酵时间为20-25天。
2.根据权利要求1所述的一种果蔬发酵液的制备方法,其特征在于,所述益生菌为符合国家食品卫生法律规定的嗜酸乳杆菌,保加利亚乳杆菌、双岐杆菌中的一种或几种。
3.根据权利要求1所述的一种果蔬发酵液的制备方法,其特征在于,所有涉及到过滤的步骤均采用100目不锈钢筛过滤。
4.根据权利要求1所述的一种果蔬发酵液的制备方法,其特征在于,所述黄瓜、西红柿、苹果、梨、香菇、平菇、木耳和松蘑的干品的含水量均不超过13%。
5.根据权利要求1所述的一种果蔬发酵液的制备方法,其特征在于,所述发酵条件中的弱光照为自然光下半荫处。
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