CN112515071A - 一种马铃薯复合发酵汁及其制备方法 - Google Patents
一种马铃薯复合发酵汁及其制备方法 Download PDFInfo
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Classifications
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- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Landscapes
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Abstract
本发明公开一种马铃薯复合发酵汁及其制备方法,属于食品加工技术领域,将马铃薯打浆、蒸煮,然后向马铃薯原浆中加入蛋清酶解液和牛奶后进行超声处理,再加入复合稳定剂进行调配、均质,然后使用由保加利亚乳杆菌、乳酸链球菌、嗜酸乳杆菌组成的复合菌种对它们进行发酵处理,最后在发酵产物中加入鲜果发酵汁,最终得到本发明的马铃薯复合发酵汁。本发明得到的马铃薯与鲜果风味的乳酸发酵汁,口味酸甜适口,口感顺滑且营养均衡,富含多种氨基酸。
Description
技术领域
本发明属于食品加工技术领域,具体是一种马铃薯复合发酵汁及其制备方法。
背景技术
中国是世界马铃薯总产最多的国家,马铃薯是现今人类社会的四大主粮作物之一,仅次于水稻、玉米和小麦,具有很高的营养价值,其营养齐全,结构合理,含有大量的淀粉,且富含蛋白质、氨基酸及多种维生素、矿物质。目前,我国的马铃薯主要用于鲜食,有一部分用于加工淀粉或薯条、薯片、薯泥等西式休闲食品;还有一部将用于加入其它食品中,作食品凝胶或制成含马铃薯成分的面制食品。然而休闲食品如油炸薯片、速冻薯条、膨化食品等属于大众公认的非健康食品,面制食品需要消费者再加工,无法即食,食用不便。
公布号为CN103732084A的中国发明专利公开了一种螺旋藻土豆乳酸发酵汁,其工艺简单,营养成分、口味单一,且发酵时间长,难以满足市场需求。因此,很有必要研发一种马铃薯速食产品的加工工艺,使通过该加工工艺直接获得的食品可以长期保存、可即食、保留其全部营养、有利于人体健康。
发明内容
为解决上述技术问题,本发明提供一种马铃薯复合发酵汁及其制备方法,得到了一种马铃薯与鲜果风味的乳酸发酵汁,口味酸甜适口,口感顺滑且营养均衡,富含多种氨基酸。
一种马铃薯复合发酵汁的制备方法,包括如下步骤:
(1)将马铃薯去皮洗净后,投入打浆机的装桶内,再加入去皮马铃薯重量2~3倍的水进行高速(转速1000-3000r/min)打浆30~60min,过滤,得到的马铃薯浆液后进行蒸煮杀菌处理,时间为30~60min,自然冷却至室温,得到马铃薯原料液,备用;
(2)向马铃薯原料液中加入蛋清酶解液、牛奶并置于超声设备中进行超声处理,得到混合原料,再向所述混合原料中加入复合稳定剂进行调配,搅拌至完全混合均匀,即得到复合浆料;
(3)将所述复合浆料通过高压均质机均质2次,然后进行灭菌,再将灭菌后的复合浆料放入无菌发酵罐中,向其中加入占所述复合浆料质量0.02%~0.05%的复合菌种,在38~40℃温度下发酵3~3.5h,然后过滤,对所得滤液进行灭菌处理,得到发酵汁粗品;
(4)向所述发酵汁粗品中加入鲜果发酵液和甜味剂,通过高压均质机均质2次,将均质后的混合物质分装至容器中并封口,再经过高温灭菌处理,即得马铃薯复合发酵汁。
进一步地,所述蛋清酶解液的制备方法是:先向蛋清中加入菠萝蛋白酶和生姜蛋白酶进行酶水解,所述菠萝蛋白酶的添加量为20~30U/g,生姜蛋白酶的添加量为320~400U/g,水解温度为50℃~55℃,水解时间为1h~2h,再将其吸附脱苦后,即得到得蛋清酶解液备用。
进一步地,所述蛋清酶解液的加入量为马铃薯原料质量的0.3~0.5%;所述牛奶的加入量为马铃薯原料重量的1~3倍。
进一步地,所述超声处理的工作频率为50~80kHz,处理时间为20~25min。
进一步地,所述复合稳定剂为海藻酸钠、β-环糊精、交联羟丙基复合变性淀粉按照质量比为1~2:1:3组合;所述复合稳定剂的用量为混合原料质量的0.05~0.16%。
进一步地,所述高压均质条件是:温度为45±3℃、压力为30±2MPa。
进一步地,所述复合菌种为保加利亚乳杆菌、乳酸链球菌、嗜酸乳杆菌按照质量比为1~4:1~2:1的组合。
进一步地,所述鲜果发酵液是将鲜果经清洗、沥干后,切成1~2cm的块,混匀放入密封罐中并淋入其等重量的质量浓度为0.02~0.03%植物乳杆菌水溶液,于30~35℃下密封发酵10~15天,过滤所得液体即为鲜果发酵液。
进一步地,所述鲜果为橙子、桃子、百香果、菠萝、柚子、苹果、柠檬、香蕉任一种或任意组合。
进一步地,所述鲜果发酵液的用量为发酵汁粗品质量的50~70%;所述甜味剂为乳糖醇、赤藓糖醇、海藻糖、木糖醇、罗汉果甜苷中的任一种或几种的组合;所述甜味剂的使用量为发酵汁粗品质量的0.5~3%。
进一步地,所述甜味剂为乳糖醇、赤藓糖醇、海藻糖、木糖醇、罗汉果甜苷按照质量比为1~3:1~2:1~5:1:1~3的组合。
本发明还包括上述任一制备方法得到马铃薯复合发酵汁。
本发明原料保加利亚乳杆菌、乳酸链球菌、嗜酸乳杆菌、海藻酸钠、β-环糊精、交联羟丙基复合变性淀粉、植物乳杆菌、菠萝蛋白酶和生姜蛋白酶均购自国内外化学或微生物原料公司。
本发明具有以下有益效果:
1.本发明利用马铃薯为主要原料,还加入了牛奶和蛋清,提供了优质的蛋白成分,丰富成品的蛋白来源,提高营养价值。其中,马铃薯的蛋白质分子结构与人体的基本一致,极易被人体吸收利用,本发明将蛋清经过菠萝蛋白酶和生姜蛋白酶水解处理后,得到的蛋清酶解液中富含多种多肽成分和营养活性物质,不仅易于人体吸收,且在后续发酵过程中能提高发酵效率,缩短发酵时间0.5-1h,还能提高发酵后的风味口感。
2.本发明将马铃薯原料中加入蛋清酶解液、牛奶并置于超声设备中进行超声处理,进一步充分混合原料,使各类原料相互融合,然后加入由海藻酸钠、β-环糊精、交联羟丙基复合变性淀粉组成的复合稳定剂,不仅能提高原料的粘合程度,还有利于提高产品的口感,使得到的最终产品口感更加顺滑。
3.本发明利用由保加利亚乳杆菌、乳酸链球菌、嗜酸乳杆菌组成的复合菌种对上述复合浆料进行发酵,能够降低菌种的使用量,促进发酵程度和效率,进而提升口感和营养价值,且得到的粗品营养成分丰富,含有大量的蛋白质和微量元素,颗粒细腻,口感好,更利于消化;加入了乳酸链球菌、嗜酸乳杆菌可抑制芽孢杆菌和梭状芽孢杆菌孢子等杂菌的发芽和繁殖。
4.本发明还加入了鲜果发酵液,含有丰富的糖类、有机酸、矿物质、维生素、酚类、萜类等营养成分以及酶类等生物活性物质,不仅能丰富最终产品的口味和营养价值,还与所述粗品有机结合,进一步保持其结构的稳定性,延长产品的保鲜时间。
5.本发明还加入了由乳糖醇、赤藓糖醇、海藻糖、木糖醇、罗汉果甜苷组成的甜味剂,在提升口味的同时提供较少的热量,具有防龋性,对人体健康,还可以增加饮品的甜度、厚重感和润滑感,同时具有良好的抗氧化性,进一步延长产品的保鲜时间。
具体实施方式
下面通过实施例对本发明作进一步说明,以使本发明的优点和特征更易于被理解,但是本发明的保护范围不局限于这些实施例。
实施例1
一种马铃薯复合发酵汁的制备方法,其特征在于,包括如下步骤:
(1)将马铃薯去皮洗净后,投入打浆机的装桶内,再加入去皮马铃薯重量2倍的水进行高速(转速1000r/min)打浆30min,过滤,得到的马铃薯浆液后进行蒸煮杀菌处理,时间为30min,自然冷却至室温,得到马铃薯原料液,备用;
(2)向马铃薯原料液中加入蛋清酶解液、牛奶并置于超声设备中于工作频率为50kHz进行超声处理25min,得到混合原料,再向所述混合原料中加入复合稳定剂进行调配,搅拌至完全混合均匀,即得到复合浆料;所述蛋清酶解液的加入量为马铃薯原料质量的0.3%;所述牛奶的加入量为马铃薯原料等重量;
所述蛋清酶解液的制备方法是:先向蛋清中加入菠萝蛋白酶和生姜蛋白酶进行酶水解,所述菠萝蛋白酶的添加量为20U/g,生姜蛋白酶的添加量为320U/g,水解温度为50℃,水解时间为1h,再将其吸附脱苦后,即得到得蛋清酶解液备用;
所述复合稳定剂为海藻酸钠、β-环糊精、交联羟丙基复合变性淀粉按照质量比为1:1:3组合;所述复合稳定剂的用量为混合原料质量的0.05%;
(3)将所述复合浆料通过高压均质机在温度为48℃、压力为28MPa条件下均质2次,然后进行灭菌,再将灭菌后的复合浆料放入无菌发酵罐中,向其中加入占所述复合浆料质量0.02%的复合菌种,在38℃温度下发酵3.5h,然后过滤,对所得滤液进行灭菌处理,得到发酵汁粗品;所述复合菌种为保加利亚乳杆菌、乳酸链球菌、嗜酸乳杆菌按照质量比为1:2:1的组合;
(4)向所述发酵汁粗品中加入鲜果发酵液和甜味剂,通过高压均质机在温度为48℃、压力为28MPa条件下均质2次,将均质后的混合物质分装至容器中并封口,再经过高温灭菌处理,即得马铃薯复合发酵汁;所述鲜果发酵液的用量为发酵汁粗品质量的50%;所述甜味剂为乳糖醇、赤藓糖醇、海藻糖、木糖醇、罗汉果甜苷按照质量比为1:2:1:1:3的组合;所述甜味剂的使用量为发酵汁粗品质量的0.5%;
所述鲜果发酵液是将橙子经清洗、沥干后,切成1cm的块,混匀放入密封罐中并淋入其等重量的质量浓度为0.02%植物乳杆菌水溶液,于30℃下密封发酵10天,过滤所得液体即为鲜果发酵液。
实施例2
一种马铃薯复合发酵汁的制备方法,其特征在于,包括如下步骤:
(1)将马铃薯去皮洗净后,投入打浆机的装桶内,再加入去皮马铃薯重量3倍的水进行高速(转速3000r/min)打浆60min,过滤,得到的马铃薯浆液后进行蒸煮杀菌处理,时间为60min,自然冷却至室温,得到马铃薯原料液,备用;
(2)向马铃薯原料液中加入蛋清酶解液、牛奶并置于超声设备中于工作频率为80kHz进行超声处理20min,得到混合原料,再向所述混合原料中加入复合稳定剂进行调配,搅拌至完全混合均匀,即得到复合浆料;所述蛋清酶解液的加入量为马铃薯原料质量的0.5%;所述牛奶的加入量为马铃薯原料重量的3倍;
所述蛋清酶解液的制备方法是:先向蛋清中加入菠萝蛋白酶和生姜蛋白酶进行酶水解,所述菠萝蛋白酶的添加量为30U/g,生姜蛋白酶的添加量为400U/g,水解温度为55℃,水解时间为2h,再将其吸附脱苦后,即得到得蛋清酶解液备用;
所述复合稳定剂为海藻酸钠、β-环糊精、交联羟丙基复合变性淀粉按照质量比为2:1:3组合;所述复合稳定剂的用量为混合原料质量的0.16%;
(3)将所述复合浆料通过高压均质机在温度为42℃、压力为32MPa条件下均质2次,然后进行灭菌,再将灭菌后的复合浆料放入无菌发酵罐中,向其中加入占所述复合浆料质量0.05%的复合菌种,在40℃温度下发酵3h,然后过滤,对所得滤液进行灭菌处理,得到发酵汁粗品;所述复合菌种为保加利亚乳杆菌、乳酸链球菌、嗜酸乳杆菌按照质量比为4:1:1的组合;
(4)向所述发酵汁粗品中加入鲜果发酵液和甜味剂,通过高压均质机在温度为42℃、压力为32MPa条件下均质2次,将均质后的混合物质分装至容器中并封口,再经过高温灭菌处理,即得马铃薯复合发酵汁;所述鲜果发酵液的用量为发酵汁粗品质量的70%;所述甜味剂为乳糖醇;所述甜味剂的使用量为发酵汁粗品质量的3%;
所述鲜果发酵液是将菠萝经去皮、清洗、沥干后,切成2cm的块,混匀放入密封罐中并淋入其等重量的质量浓度为0.03%植物乳杆菌水溶液,于35℃下密封发酵15天,过滤所得液体即为鲜果发酵液。
实施例3
一种马铃薯复合发酵汁的制备方法,其特征在于,包括如下步骤:
(1)将马铃薯去皮洗净后,投入打浆机的装桶内,再加入去皮马铃薯重量2.5倍的水进行高速(转速2000r/min)打浆40min,过滤,得到的马铃薯浆液后进行蒸煮杀菌处理,时间为45min,自然冷却至室温,得到马铃薯原料液,备用;
(2)向马铃薯原料液中加入蛋清酶解液、牛奶并置于超声设备中于工作频率为70kHz进行超声处理22min,得到混合原料,再向所述混合原料中加入复合稳定剂进行调配,搅拌至完全混合均匀,即得到复合浆料;所述蛋清酶解液的加入量为马铃薯原料质量的0.4%;所述牛奶的加入量为马铃薯原料重量的2倍;
所述蛋清酶解液的制备方法是:先向蛋清中加入菠萝蛋白酶和生姜蛋白酶进行酶水解,所述菠萝蛋白酶的添加量为25U/g,生姜蛋白酶的添加量为380U/g,水解温度为52℃,水解时间为1.5h,再将其吸附脱苦后,即得到得蛋清酶解液备用;
所述复合稳定剂为海藻酸钠、β-环糊精、交联羟丙基复合变性淀粉按照质量比为1.5:1:3组合;所述复合稳定剂的用量为混合原料质量的0.08%;
(3)将所述复合浆料通过高压均质机在温度为45℃、压力为30MPa条件下均质2次,然后进行灭菌,再将灭菌后的复合浆料放入无菌发酵罐中,向其中加入占所述复合浆料质量0.03%的复合菌种,在39℃温度下发酵3.2h,然后过滤,对所得滤液进行灭菌处理,得到发酵汁粗品;所述复合菌种为保加利亚乳杆菌、乳酸链球菌、嗜酸乳杆菌按照质量比为3:1.2:1的组合;
(4)向所述发酵汁粗品中加入鲜果发酵液和甜味剂,通过高压均质机在温度为45℃、压力为30MPa条件下均质2次,将均质后的混合物质分装至容器中并封口,再经过高温灭菌处理,即得马铃薯复合发酵汁;所述鲜果发酵液的用量为发酵汁粗品质量的60%;所述甜味剂为乳糖醇、赤藓糖醇、海藻糖、木糖醇、罗汉果甜苷按照质量比为2:2:5:1:2的组合;所述甜味剂的使用量为发酵汁粗品质量的0.8%;
所述鲜果发酵液是将桃子、苹果经去核、清洗、沥干后,切成1.5cm的块,混匀放入密封罐中并淋入其等重量的质量浓度为0.025%植物乳杆菌水溶液,于32℃下密封发酵12天,过滤所得液体即为鲜果发酵液。
对比例1
与实施例3相比区别在于:步骤(2)蛋清酶解液以水替换,步骤(2)中复合稳定剂以明胶替换,其余均与实施例3一致。
对比例2
与实施例3相比区别在于:步骤(3)所述复合菌种替换为保加利亚乳杆菌和嗜热乳杆菌,步骤(4)鲜果发酵液以水替换,其余均与实施例3一致。
检测:将实施例1-3及对比例1-2的马铃薯复合发酵汁产品进行检测如下检测,检测结果见表1。
表1
由表1可知,实施例1-3采用本发明方法制备得到的马铃薯复合发酵汁,其各项指标均优于对比例1-2,蛋白质和钙含量均高于平均水平。本发明实施例1-3的马铃薯复合发酵汁色泽淡黄、均匀乳液状,口感顺滑、酸甜适口,且本实施例1-3产品在放置30天后的感官评价与刚制备后的一致,而对比例1-2则发生了明显的变化,说明本发明方法在不添加化学防腐剂的情况下仍具有更久的保鲜效果,也说明本发明方法得到的马铃薯复合发酵汁产品品质更高。
以上所述仅是本发明的优选实施方式,应当指出,上述优选实施方式不应视为对本发明的限制,本发明的保护范围应当以权利要求所限定的范围为准。对于本技术领域的普通技术人员来说,在不脱离本发明的精神和范围内,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (10)
1.一种马铃薯复合发酵汁的制备方法,其特征在于,包括如下步骤:
(1)将马铃薯去皮洗净后,投入打浆机的装桶内,再加入去皮马铃薯重量2~3倍的水进行高速打浆30~60min,过滤,得到的马铃薯浆液后进行蒸煮杀菌处理,时间为30~60min,自然冷却至室温,得到马铃薯原料液,备用;
(2)向马铃薯原料液中加入蛋清酶解液、牛奶并置于超声设备中进行超声处理,得到混合原料,再向所述混合原料中加入复合稳定剂进行调配,搅拌至完全混合均匀,即得到复合浆料;
(3)将所述复合浆料通过高压均质机均质2次,然后进行灭菌,再将灭菌后的复合浆料放入无菌发酵罐中,向其中加入占所述复合浆料质量0.02%~0.05%的复合菌种,在38~40℃温度下发酵3~3.5h,然后过滤,对所得滤液进行灭菌处理,得到发酵汁粗品;
(4)向所述发酵汁粗品中加入鲜果发酵液和甜味剂,通过高压均质机均质2次,将均质后的混合物质分装至容器中并封口,再经过高温灭菌处理,即得马铃薯复合发酵汁。
2.根据权利要求1所述马铃薯复合发酵汁的制备方法,其特征在于,所述蛋清酶解液的制备方法是:先向蛋清中加入菠萝蛋白酶和生姜蛋白酶进行酶水解,所述菠萝蛋白酶的添加量为20~30U/g,生姜蛋白酶的添加量为320~400U/g,水解温度为50℃~55℃,水解时间为1h~2h,再将其吸附脱苦后,即得到得蛋清酶解液备用。
3.根据权利要求1所述马铃薯复合发酵汁的制备方法,其特征在于,所述蛋清酶解液的加入量为马铃薯原料质量的0.3~0.5%;所述牛奶的加入量为马铃薯原料重量的1~3倍。
4.根据权利要求1所述马铃薯复合发酵汁的制备方法,其特征在于,所述超声处理的工作频率为50~80kHz,处理时间为20~25min。
5.根据权利要求1所述马铃薯复合发酵汁的制备方法,其特征在于,所述复合稳定剂为海藻酸钠、β-环糊精、交联羟丙基复合变性淀粉按照质量比为1~2:1:3组合;所述复合稳定剂的用量为混合原料质量的0.05~0.16%。
6.根据权利要求1所述马铃薯复合发酵汁的制备方法,其特征在于,所述高压均质条件是:温度为45±3℃、压力为30±2MPa。
7.根据权利要求1所述马铃薯复合发酵汁的制备方法,其特征在于,所述复合菌种为保加利亚乳杆菌、乳酸链球菌、嗜酸乳杆菌按照质量比为1~4:1~2:1的组合。
8.根据权利要求1所述马铃薯复合发酵汁的制备方法,其特征在于,所述鲜果发酵液是将鲜果经清洗、沥干后,切成1~2cm的块,混匀放入密封罐中并淋入其等重量的质量浓度为0.02~0.03%植物乳杆菌水溶液,于30~35℃下密封发酵10~15天,过滤所得液体即为鲜果发酵液。
9.根据权利要求1所述马铃薯复合发酵汁的制备方法,其特征在于,所述鲜果发酵液的用量为发酵汁粗品质量的50~70%;所述甜味剂为乳糖醇、赤藓糖醇、海藻糖、木糖醇、罗汉果甜苷中的任一种或几种的组合;所述甜味剂的使用量为发酵汁粗品质量的0.5~3%。
10.根据权利要求1-9任一项所述制备方法得到马铃薯复合发酵汁。
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