CN112471486A - 一种微生物发酵水果料酒及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种微生物发酵水果料酒及其制备方法,包括粳糯米、牛奶、罗汉果、山楂、南瓜、干姜,经红曲、富硒酵母、富硒乳酸菌发酵而成。本发明,通过富硒乳酸菌的添加,消耗了发酵液中的果酸,也将硒蛋白带入料酒内。利用富硒乳酸菌进行二次发酵时添加防腐剂苯甲酸钠,抑制杂菌而不影响富硒乳酸菌,乳酸菌的顺利生长也会抑制杂菌,两者相互促进。利用胃蛋白酶水解牛乳,使牛乳中的酪蛋白提前降解,得到β‑酪啡肽‑7,它与μ型受体具有良好的亲和力,对乙醇引起的肝细胞损伤有保护作用。利用凝胶多糖‑皂土微粒过滤发酵料酒,性能稳定,沉淀过程中作用均匀,去除大部分蛋白质及多酚,过滤后的酒澄清度好,酒质稳定。
Description
技术领域
本发明涉及食品技术领域,具体为一种微生物发酵水果料酒及其制备方法。
背景技术
料酒作为专门用于烹饪调味的酒,在民间应用广泛。料酒富含人体需要的8种氨基酸,如亮氨酸、异亮氨酸、蛋氨酸、苯丙氨酸、苏氨酸,它们在被加热时,可以产生多种果香花香和烤面包的味道。对热菜用料酒研究较多,但对凉拌菜或腌制用料酒的研究较少。
酒中乙醇对肌体的组织器官有直接毒害作用,对乙醇最敏感的器官是肝脏。连续过量饮酒能损伤肝细胞,干扰肝脏的正常代谢,进而可致酒精性肝炎及肝硬化,对饮酒者肝脏的保护尤为重要。
因此,设计可腌制凉拌、护肝和抗氧化防衰老的一种微生物发酵水果料酒及其制备方法是很有必要的。
发明内容
本发明的目的在于提供一种微生物发酵水果料酒及其制备方法,以解决上述背景技术中提出的问题。
为了解决上述技术问题,本发明提供如下技术方案:一种微生物发酵水果料酒,所述料酒是由粳糯米、牛奶、罗汉果、山楂、南瓜、干姜经红曲、富硒酵母、富硒乳酸菌发酵而成。
根据上述技术方案,所述牛奶为利用0.2mg/L的胃蛋白酶于37℃水浴保温水解2h的牛乳;胃蛋白酶是动物来源的蛋白水解酶,本发明所用胃蛋白酶是从猪胃脏中提取。利用胃蛋白酶水解牛乳,使牛乳中的酪蛋白提前降解,水解2小时可以得到大量β-酪啡肽-7,提前用胃蛋白酶水解酪蛋白,避免了酪蛋白进入消化道后,都要经过一系列消化酶的水解作用,而被分解成不能发挥生物活性或活性效果明显下降的水解产物。
根据上述技术方案,所述富硒乳酸菌为植物乳杆菌,经富硒培养后加入物料中发酵。通过富硒乳酸菌的添加,消耗了发酵液中的果酸,使果酸转化成口感柔和的乳酸,富硒乳酸菌也将蛋白硒带入料酒内,起到抗氧化、抗衰老和防癌作用。
一种微生物发酵水果料酒的制备方法,包括以下具体步骤:
步骤一:把粳糯米用普通凉水浸泡8-10小时,淘洗干净,将洗净的米上锅蒸至九成熟,降温至18℃以下,加入发酵罐A中;
步骤二:将处理好的牛奶、罗汉果、山楂、南瓜、干姜、加入发酵罐,再加入蔗糖、水、红曲、富硒酵母,与蒸好的粳糯米搅拌均匀,15-18℃发酵5-8天,期间每隔8小时搅拌一次,当发酵温度达到23度时,即可停止前期发酵;
步骤三:将经过前期发酵的物料挤压过滤,把经过挤压的物料放入反应器中加热,当温度升到85℃时保持2小时;
步骤四:把步骤三得到的物料移到发酵罐B中,18-25℃封存放置1-5个多月,每半月搅拌一次,发酵结束后用凝胶多糖-皂土微粒过滤;利用凝胶多糖-皂土微粒过滤,可以在不影响料酒其他主要成分的情况下,去除大部分蛋白质及多酚,过滤后的酒澄清度好,酒质稳定。
步骤五:将步骤四过滤后的物料,加入富硒乳酸菌、苯甲酸钠进行二次发酵,发酵1个月,得料酒。发酵后无过滤,将富硒乳酸菌留在料酒中,凉拌时乳酸菌进入体内可以调节胃肠道正常菌群、维持微生态平衡,从而改善胃肠道功能、提高食物消化率和生物效价、降低血清胆固醇、控制内毒素、抑制肠道内腐败菌生长、提高机体免疫力。
根据上述技术方案,所述罗汉果与山楂按照质量比1:2洗净,捣碎,加入0.02-0.05g/L果胶酶,常温酶解24h,加入5倍体积水搅拌过滤,将滤液加入步骤一发酵罐中。罗汉果营养非常丰富,含有大量维生素C、果糖、葡萄糖、糖苷及蛋白质,可以润肺治咳,护肝清肺,还能对肠道运动机能具有双向调节作用。山楂活血,补气,健脾,破瘀血,散结,消胀,解酒,化痰,除疳积,止泻痢,用来酿酒有清痰利气、消食化滞、降压活血、健胃益脾之功效。水果中果胶较多,影响酒的口感,加入果胶酶提前水解果胶。
根据上述技术方案,所述干姜烘干粉碎,过400目,南瓜打成肉泥,加入到步骤一发酵罐中。南瓜含有多种维生素,营养价值极高,特别是含有降血糖因子,是糖尿病患者的辅助食疗佳品,还能预防心血管疾病,防治动脉硬化,抗癌、抗高血压等功效。利用南瓜酿酒,可以起到抗癌、抗高血压、预防治疗糖尿病、结石有很好的疗效,又具有健脾胃、养颜美容、补肾易智,增强人体免疫功效。姜可治偏风,中恶疰忤,心腹冷痛,加入酿酒具有抗老防衰、抗癌防癌之功效;姜酒中所含挥发油是促进血液循环的主要成份,能发汗解表,抗菌抗衰老、抗疲劳,所含的姜辣素能刺激胃液分泌和肠管道蠕动,其他大量的含氮物质、糖类和有机酸,是增加人的肌力的理想成份。
根据上述技术方案,所述红曲与富硒酵母接种比例为5:1-1.8;按照质量比粳糯米100份、牛奶20份、罗汉果5份、山楂10份、南瓜5-20份、干姜2-8份、蔗糖3-10份、水100-500份。
根据上述技术方案,所述步骤五中发酵物料用凝胶多糖-皂土微粒过滤,该微粒为皂土颗粒表面包裹一层凝胶多糖,平均粒径在400-700μm范围内,粒度较均一;凝胶多糖-皂土微粒添加量为1.00g/100mL酒样,温度为15℃,处理时间为48h时。
根据上述技术方案,所述步骤五中富硒乳酸菌的接种量为1-1.5mL/L,菌种浓度为106-1010ufu/L,苯甲酸钠添加量为0.1g/L。添加防腐剂苯甲酸钠,因其能够很好的溶解在乙醇当中,酸性的环境是它能够发挥最大作用的环境,能够对多种微生物菌体具有很好的抑菌效果,如酵母、霉菌、细菌等等。其常规缺点是对产酸性的微生物菌体的抑制作用弱,在pH值为2.5到4.0之间,它的抑菌效果是最大的,而我们的乳酸菌产酸,料酒pH值3-4.5,苯甲酸钠可以很好的抑制杂菌而不影响富硒乳酸菌,乳酸菌的顺利生长也会抑制杂菌,两者相互促进。
根据上述技术方案,所述富硒乳酸菌菌液制备过程,将富硒乳酸菌接入MRS培养基,每升培养基含有牛肉膏10.0g,酵母膏5.0g,蛋白胨10.0g,葡萄糖20.0g,磷酸钾2.0g,醋酸钠5.0g,7水硫酸镁0.2g,4水硫酸锰0.05g,吐温80 1.0g,柠檬酸三铵2.0g,琼脂15.0g,pH为6.2~6.6,添加硒1000μg/mL,30℃发酵36h,离心取菌体。
乳酸菌还可产生几种有机酸,包括乳酸、己酸、和丙酸,这些有机酸是形成发酵食品特殊风味的物质;这些有机酸可与其它的一些物质相互作用,比如与乙醇作用,增添酒额外的凤味;乳酸代谢活动还可改变料酒中醛类、酯类、氨基酸和维生素等微量成分的浓度及呈香物质的含量,对酒的风味有修饰作用。
硒是人体不可或缺的微量元素,有良好的抗氧化预防衰老的作用,也有“抗癌之王”的美誉。硒能调整细胞的代谢,阻止诱癌剂的致发作用,抑制癌细胞大分子物质的合成和DNA合成,提高机体的免疫功能,从而达到抗癌和防癌的作用。
与现有技术相比,本发明所达到的有益效果是:本发明,
(1)通过富硒乳酸菌的添加,消耗了发酵液中的果酸,使果酸转化成口感柔和的乳酸,富硒乳酸菌也将蛋白硒带入料酒内,起到抗氧化、抗衰老和防癌作用。保留料酒内乳酸菌,乳酸菌进入体内可以调节胃肠道正常菌群、维持微生态平衡,从而改善胃肠道功能、提高食物消化率和生物效价、降低血清胆固醇、控制内毒素、抑制肠道内腐败菌生长、提高机体免疫力;
(2)利用富硒乳酸菌进行二次发酵时添加防腐剂苯甲酸钠,因其能够很好的溶解在乙醇当中,酸性的环境是它能够发挥最大作用的环境,能够对多种微生物菌体具有很好的抑菌效果,如酵母、霉菌、细菌等等,但对产酸性的微生物菌体的抑制作用弱,且在酸性环境下它的抑菌效果最大;而我们的乳酸菌产酸,会降低pH值,使苯甲酸钠可以更好的抑制杂菌而不影响富硒乳酸菌,乳酸菌的顺利生长也会抑制杂菌,两者相互促进;
(3)利用胃蛋白酶水解牛乳,使牛乳中的酪蛋白提前降解,得到β-酪啡肽-7,是β-酪蛋白第60-66氨基酸残基片段,具有阿片活性的一个七肽物质,它与μ型受体具有良好的亲和力,进而对乙醇引起的肝细胞损伤起保护作用。胃蛋白酶专一作用主要水解苯丙氨酸、酪氨酸和亮氨酸组成的肽键,对酪蛋白具有较好的水解度。胃蛋白酶是机体内正常存在的活性物质,降解过程简便,高效,并且不影响产物活性。提前用胃蛋白酶水解酪蛋白,避免了酪蛋白发酵及进入消化道后,经过一系列酶的水解作用,而被分解成不能发挥生物活性或活性效果明显下降的水解产物;牛奶降解后还会获得其他多肽,对酵母增值具有促进作用;
(4)利用凝胶多糖-皂土微粒过滤发酵料酒,皂土的吸附并不具有选择性,除了必要的蛋白组分被除掉以外,部分香气和香味成分也被除去,从而使得酒的品质降低,而且难沉降。凝胶多糖具有良好的絮凝作用,可以吸附酒中带正电荷的胶体颗粒,蛋白质、金属离子及有机酸等,但粘性较大,分布不均匀。凝胶多糖-皂土微粒增加了凝胶多糖的比表面积,性能稳定,使其沉淀过程中作用均匀,在不影响料酒其他主要成分的情况下,去除大部分蛋白质及多酚,过滤后的酒澄清度好,酒质稳定。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅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。
本发明提供技术方案:一种微生物发酵水果料酒,所述料酒是由粳糯米、牛奶、罗汉果、山楂、南瓜、干姜经红曲、富硒酵母、富硒乳酸菌发酵而成。
根据上述技术方案,所述牛奶为利用0.2mg/L的胃蛋白酶于37℃水浴保温水解2h的牛乳;胃蛋白酶是动物来源的蛋白水解酶,本发明所用胃蛋白酶是从猪胃脏中提取。
根据上述技术方案,所述富硒乳酸菌为植物乳杆菌,经富硒培养后加入物料中发酵。
一种微生物发酵水果料酒的制备方法,包括以下具体步骤:
步骤一:把粳糯米用普通凉水浸泡8-10小时,淘洗干净,将洗净的米上锅蒸至九成熟,降温至18℃以下,加入发酵罐A中;
步骤二:将处理好的牛奶、罗汉果、山楂、南瓜、干姜、加入发酵罐,再加入蔗糖、水、红曲、富硒酵母,与蒸好的粳糯米搅拌均匀,15-18℃发酵5-8天,期间每隔8小时搅拌一次,当发酵温度达到23度时,即可停止前期发酵;
步骤三:将经过前期发酵的物料挤压过滤,把经过挤压的物料放入反应器中加热,当温度升到85℃时保持2小时;
步骤四:把步骤三得到的物料移到发酵罐B中,18-25℃封存放置1-5个多月,每半月搅拌一次,发酵结束后用凝胶多糖-皂土微粒过滤;
步骤五:将步骤四过滤后的物料,加入富硒乳酸菌、苯甲酸钠进行二次发酵,发酵1个月,得料酒。
根据上述技术方案,所述罗汉果与山楂按照质量比1:2洗净,捣碎,加入0.02-0.05g/L果胶酶,常温酶解24h,加入5倍体积水搅拌过滤,将滤液加入步骤一发酵罐中。
根据上述技术方案,所述干姜烘干粉碎,过400目,南瓜打成肉泥,加入到步骤一发酵罐中。
根据上述技术方案,所述红曲与富硒酵母接种比例为5:1-1.8;按照质量比粳糯米100份、牛奶20份、罗汉果5份、山楂10份、南瓜5-20份、干姜2-8份、蔗糖3-10份、水100-500份。
根据上述技术方案,所述步骤五中发酵物料用凝胶多糖-皂土微粒过滤,该微粒为皂土颗粒表面包裹一层凝胶多糖,平均粒径在400-700μm范围内,粒度较均一;凝胶多糖-皂土微粒添加量为1.00g/100mL酒样,温度为15℃,处理时间为48h时。
根据上述技术方案,所述步骤五中富硒乳酸菌的接种量为1-1.5mL/L,菌种浓度为106-1010ufu/L,苯甲酸钠添加量为0.1g/L。
根据上述技术方案,所述富硒乳酸菌菌液制备过程,将富硒乳酸菌接入MRS培养基,每升培养基含有牛肉膏10.0g,酵母膏5.0g,蛋白胨10.0g,葡萄糖20.0g,磷酸钾2.0g,醋酸钠5.0g,7水硫酸镁0.2g,4水硫酸锰0.05g,吐温80 1.0g,柠檬酸三铵2.0g,琼脂15.0g,pH为6.2~6.6,添加硒1000μg/mL,30℃发酵36h,离心取菌体。
实施例1
一种微生物发酵水果料酒,所述料酒是由粳糯米、牛奶、罗汉果、山楂、南瓜、干姜经红曲、富硒酵母、富硒乳酸菌发酵而成。
根据上述技术方案,所述牛奶为利用0.2mg/L的胃蛋白酶于37℃水浴保温水解2h的牛乳;胃蛋白酶是动物来源的蛋白水解酶,本发明所用胃蛋白酶是从猪胃脏中提取。
根据上述技术方案,所述富硒乳酸菌为植物乳杆菌,经富硒培养后加入物料中发酵。
一种微生物发酵水果料酒的制备方法,包括以下具体步骤:
步骤一:把粳糯米用普通凉水浸泡8-10小时,淘洗干净,将洗净的米上锅蒸至九成熟,降温至18℃以下,加入发酵罐A中;
步骤二:将处理好的牛奶、罗汉果、山楂、南瓜、干姜、加入发酵罐,再加入蔗糖、水、红曲、富硒酵母,与蒸好的粳糯米搅拌均匀,15-18℃发酵5-8天,期间每隔8小时搅拌一次,当发酵温度达到23度时,即可停止前期发酵;
步骤三:将经过前期发酵的物料挤压过滤,把经过挤压的物料放入反应器中加热,当温度升到85℃时保持2小时;
步骤四:把步骤三得到的物料移到发酵罐B中,18-25℃封存放置1-5个多月,每半月搅拌一次,发酵结束后用凝胶多糖-皂土微粒过滤;
步骤五:将步骤四过滤后的物料,加入富硒乳酸菌、苯甲酸钠进行二次发酵,发酵1个月,得料酒。
根据上述技术方案,所述罗汉果与山楂按照质量比1:2洗净,捣碎,加入0.02-0.05g/L果胶酶,常温酶解24h,加入5倍体积水搅拌过滤,将滤液加入步骤一发酵罐中。
根据上述技术方案,所述干姜烘干粉碎,过400目,南瓜打成肉泥,加入到步骤一发酵罐中。
根据上述技术方案,所述红曲与富硒酵母接种比例为5:1.3;按照质量比粳糯米100份、牛奶20份、罗汉果5份、山楂10份、南瓜10份、干姜3份、蔗糖6份、水400份。
根据上述技术方案,所述步骤五中发酵物料用凝胶多糖-皂土微粒过滤,该微粒为皂土颗粒表面包裹一层凝胶多糖,平均粒径在400-700μm范围内,粒度较均一;凝胶多糖-皂土微粒添加量为1.00g/100mL酒样,温度为15℃,处理时间为48h时。
根据上述技术方案,所述步骤五中富硒乳酸菌的接种量为1mL/L,菌种浓度为1010ufu/L,苯甲酸钠添加量为0.1g/L。
根据上述技术方案,所述富硒乳酸菌菌液制备过程,将富硒乳酸菌接入MRS培养基,每升培养基含有牛肉膏10.0g,酵母膏5.0g,蛋白胨10.0g,葡萄糖20.0g,磷酸钾2.0g,醋酸钠5.0g,7水硫酸镁0.2g,4水硫酸锰0.05g,吐温80 1.0g,柠檬酸三铵2.0g,琼脂15.0g,pH为6.2,添加硒1000μg/mL,30℃发酵36h,离心取菌体。
实施例2
一种微生物发酵水果料酒,所述料酒是由粳糯米、牛奶、罗汉果、山楂、南瓜、干姜经红曲、富硒酵母、富硒乳酸菌发酵而成。
根据上述技术方案,所述牛奶为利用0.2mg/L的胃蛋白酶于37℃水浴保温水解2h的牛乳;胃蛋白酶是动物来源的蛋白水解酶,本发明所用胃蛋白酶是从猪胃脏中提取。
根据上述技术方案,所述富硒乳酸菌为植物乳杆菌,经富硒培养后加入物料中发酵。
一种微生物发酵水果料酒的制备方法,包括以下具体步骤:
步骤一:把粳糯米用普通凉水浸泡8-10小时,淘洗干净,将洗净的米上锅蒸至九成熟,降温至18℃以下,加入发酵罐A中;
步骤二:将处理好的牛奶、罗汉果、山楂、南瓜、干姜、加入发酵罐,再加入蔗糖、水、红曲、富硒酵母,与蒸好的粳糯米搅拌均匀,15-18℃发酵5-8天,期间每隔8小时搅拌一次,当发酵温度达到23度时,即可停止前期发酵;
步骤三:将经过前期发酵的物料挤压过滤,把经过挤压的物料放入反应器中加热,当温度升到85℃时保持2小时;
步骤四:把步骤三得到的物料移到发酵罐B中,18-25℃封存放置3个多月,每半月搅拌一次,发酵结束后用凝胶多糖-皂土微粒过滤;
步骤五:将步骤四过滤后的物料,加入富硒乳酸菌、苯甲酸钠进行二次发酵,发酵1个月,得料酒。
根据上述技术方案,所述罗汉果与山楂按照质量比1:2洗净,捣碎,加入0.05g/L果胶酶,常温酶解24h,加入5倍体积水搅拌过滤,将滤液加入步骤一发酵罐中。
根据上述技术方案,所述干姜烘干粉碎,过400目,南瓜打成肉泥,加入到步骤一发酵罐中。
根据上述技术方案,所述红曲与富硒酵母接种比例为5:1.2;按照质量比粳糯米100份、牛奶20份、罗汉果5份、山楂10份、南瓜5-20份、干姜2份、蔗糖5份、水500份。
根据上述技术方案,所述步骤五中发酵物料用凝胶多糖-皂土微粒过滤,该微粒为皂土颗粒表面包裹一层凝胶多糖,平均粒径在400-700μm范围内,粒度较均一;凝胶多糖-皂土微粒添加量为1.00g/100mL酒样,温度为15℃,处理时间为48h时。
根据上述技术方案,所述步骤五中富硒乳酸菌的接种量为1.5mL/L,菌种浓度为106ufu/L,苯甲酸钠添加量为0.1g/L。
根据上述技术方案,所述富硒乳酸菌菌液制备过程,将富硒乳酸菌接入MRS培养基,每升培养基含有牛肉膏10.0g,酵母膏5.0g,蛋白胨10.0g,葡萄糖20.0g,磷酸钾2.0g,醋酸钠5.0g,7水硫酸镁0.2g,4水硫酸锰0.05g,吐温80 1.0g,柠檬酸三铵2.0g,琼脂15.0g,pH为6.5,添加硒1000μg/mL,30℃发酵36h,离心取菌体。
试验1料酒菌体检测
1.1培养基:水100ml、牛肉膏1g、蛋白胨1g、酵母膏1g、番茄汁20g、葡萄糖1g、碳酸钙1.7g、琼脂2g。
1.2菌体培养:取1ml料酒,在固体培养基上划线,37℃恒温培养箱中倒置培养48h。
1.3试验结果:观察菌落,发现菌落形态统一,菌落凸起很明显,边缘无色,符合植物乳杆菌菌落形态,无杂菌产生。
从试验结果可知,本发明成品水果料酒中只含有乳酸菌,无其他杂菌。
试验2絮凝剂效果测试
分别用凝胶多糖、皂土、凝胶多糖-皂土微粒对物料进行絮凝:
2.1单独使用凝胶多糖对物料进行絮凝,絮凝效率良好,不过一个月后物料出现浑浊;
2.2单独使用皂土对物料进行絮凝,除了必要的蛋白组分被除掉以外,部分香气和香味成分也被除去,从而使得酒的品质降低,而且难沉降;
2.3利用凝胶多糖-皂土微粒对物料进行絮凝,性能稳定,无反浑浊现象。沉淀过程中作用均匀,在不影响料酒其他主要成分的情况下,去除大部分蛋白质及多酚,过滤后的酒澄清度好,酒质稳定。
根据试验结果可知,利用凝胶多糖-皂土微粒对物料进行絮凝,絮凝效果好,酒质稳定。
需要说明的是,在本文中,诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来,而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且,术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含,从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素,而且还包括没有明确列出的其他要素,或者是还包括为这种过程、方法、物品或者设备所固有的要素。
最后应说明的是:以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种微生物发酵水果料酒,其特征在于:所述料酒是由粳糯米、牛奶、罗汉果、山楂、南瓜、干姜经红曲、富硒酵母、富硒乳酸菌发酵而成。
2.根据权利要求1所述的一种微生物发酵水果料酒,其特征在于:所述牛奶为利用0.2mg/L的胃蛋白酶于37℃水浴保温水解2h的牛乳;胃蛋白酶是动物来源的蛋白水解酶,本发明所用胃蛋白酶是从猪胃脏中提取。
3.根据权利要求1所述的一种微生物发酵水果料酒,其特征在于:所述富硒乳酸菌为植物乳杆菌,经富硒培养后加入物料中发酵。
4.一种微生物发酵水果料酒的制备方法,包括以下具体步骤:
步骤一:把粳糯米用普通凉水浸泡8-10小时,淘洗干净,将洗净的米上锅蒸至九成熟,降温至18℃以下,加入发酵罐A中;
步骤二:将处理好的牛奶、罗汉果、山楂、南瓜、干姜、加入发酵罐,再加入蔗糖、水、红曲、富硒酵母,与蒸好的粳糯米搅拌均匀,15-18℃发酵5-8天,期间每隔8小时搅拌一次,当发酵温度达到23度时,即可停止前期发酵;
步骤三:将经过前期发酵的物料挤压过滤,把经过挤压的物料放入反应器中加热,当温度升到85℃时保持2小时;
步骤四:把步骤三得到的物料移到发酵罐B中,18-25℃封存放置1-5个多月,每半月搅拌一次,发酵结束后用凝胶多糖-皂土微粒过滤;
步骤五:将步骤四过滤后的物料,加入富硒乳酸菌、苯甲酸钠进行二次发酵,发酵1个月,得料酒。
5.根据权利要求4所述的一种微生物发酵水果料酒的制备方法,其特征在于:所述罗汉果与山楂按照质量比1:2洗净,捣碎,加入0.02-0.05g/L果胶酶,常温酶解24h,加入5倍体积水搅拌过滤,将滤液加入步骤一发酵罐中。
6.根据权利要求4所述的一种微生物发酵水果料酒的制备方法,其特征在于:所述干姜烘干粉碎,过400目,南瓜打成肉泥,加入到步骤一发酵罐中。
7.根据权利要求4所述的一种微生物发酵水果料酒的制备方法,其特征在于:所述红曲与富硒酵母接种比例为5:1-1.8;按照质量比粳糯米100份、牛奶20份、罗汉果5份、山楂10份、南瓜5-20份、干姜2-8份、蔗糖3-10份、水100-500份。
8.根据权利要求4所述的一种微生物发酵水果料酒的制备方法,其特征在于:所述步骤五中发酵物料用凝胶多糖-皂土微粒过滤,该微粒为皂土颗粒表面包裹一层凝胶多糖,平均粒径在400-700μm范围内,粒度较均一;凝胶多糖-皂土微粒添加量为1.00g/100mL酒样,温度为15℃,处理时间为48h时。
9.根据权利要求4所述的一种微生物发酵水果料酒的制备方法,其特征在于:所述步骤五中富硒乳酸菌的接种量为1-1.5mL/L,菌种浓度为106-1010ufu/L,苯甲酸钠添加量为0.1g/L。
10.根据权利要求8所述的一种微生物发酵水果料酒的制备方法,其特征在于:所述富硒乳酸菌菌液制备过程,将富硒乳酸菌接入MRS培养基,每升培养基含有牛肉膏10.0g,酵母膏5.0g,蛋白胨10.0g,葡萄糖20.0g,磷酸钾2.0g,醋酸钠5.0g,7水硫酸镁0.2g,4水硫酸锰0.05g,吐温80 1.0g,柠檬酸三铵2.0g,琼脂15.0g,pH为6.2~6.6,添加硒1000μg/mL,30℃发酵36h,离心取菌体。
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