CN112617073A - 一种乳酸菌发酵羊角脆甜瓜汁及其制备方法 - Google Patents
一种乳酸菌发酵羊角脆甜瓜汁及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种乳酸菌发酵羊角脆甜瓜汁及其制备方法。由植物乳杆菌和戊糖乳杆菌复合发酵羊角脆制成。采用本发明的制备方法，得到一款酸甜适中，香味独特的乳酸菌发酵羊角脆甜瓜汁，去除了薄皮甜瓜汁加工过程中易产生的不良风味，富含γ‑氨基丁酸。本发明制备的乳酸菌发酵羊角脆甜瓜汁，延长了羊角脆甜瓜的产业链，开发了多元化产品，解决了羊角脆甜瓜不易储存和运输的局限性。
Description
技术领域
本发明属于果汁加工技术领域，具体涉及一种乳酸菌发酵羊角脆甜瓜汁及其制备方法。
背景技术
羊角脆甜瓜属葫芦科，甜瓜属，薄皮甜瓜的一种，瓜形酷似羊角而得名，由于口感脆嫩，味香甘甜又称为羊角蜜。是我国北方春夏季节常见瓜果，由于皮薄、质地脆嫩，适宜鲜食不易储存运输，限制了其产品的多元化发展。
由于薄皮甜瓜含水量高、甜度高，当大量产品上市时可以通过制汁方式制作果汁饮品，但是甜瓜汁在榨汁和灭菌过程中易形成不好的气味影响其品质。
乳酸菌被认为是安全的生物发酵剂，据资料报道,乳酸菌发酵的饮料含有丰富的有机酸、氨基酸、维生素等,具有消除疲劳、提神、生津止渴、增进食欲、降血压、降血脂和保护皮肤等功效,同时有预防动脉硬化和心血管疾病发生的作用。
因此利用合适的乳酸菌发酵羊角脆甜瓜汁制备饮品，一方面可以延长羊角脆甜瓜产业链，促进其多元发展；另一方面通过发酵可以改善羊角脆甜瓜汁的风味，增加功能性产物，为功能性食品的开发利用提供一定的理论基础。
发明内容
本发明的目的在于提供一种乳酸菌发酵羊角脆甜瓜汁及其制备方法。
一种乳酸菌发酵羊角脆甜瓜汁，所述甜瓜汁由植物乳杆菌和戊糖乳杆菌复合发酵羊角脆制成。
所述羊角脆甜瓜汁高产γ-氨基丁酸。
所述乳酸菌发酵羊角脆甜瓜汁的制备方法，按照如下步骤进行：
(1)将羊角脆与水混合，并添加抗坏血酸、柠檬酸、柠檬酸钠、食盐，采用胶体磨研磨打浆制汁，加入蔗糖进行调配糖度至6-10°Bx，60-70℃杀菌20-40min；
(2)将杀菌后的羊角脆甜瓜汁在无菌条件下接入植物乳杆菌和戊糖乳杆菌制剂进行发酵，37℃发酵32-72h；
(3)将发酵液送入套管式杀菌机，欧姆加热至90-100℃，80-120s杀菌，罐装分阶段冷却至室温。
所述羊角脆甜瓜:水的用量质量比为1:(0.5-2)。
所述抗坏血酸的添加量为羊角脆与水混合质量的8-15‰，柠檬酸的添加量为羊角脆与水混合质量的4-8‰，柠檬酸钠的添加量为羊角脆与水混合质量的0.4-0.8‰，食盐的添加量为羊角脆与水混合质量的0.5-1.5‰
所述植物乳杆菌和戊糖乳杆菌的接种量为1-5％，植物乳杆菌和戊糖乳杆菌制剂的用量体积比为1：1，植物乳杆菌制剂中活菌数为0.5-3×108CFU/mL，戊糖乳杆菌制剂中活菌数为0.5-3×108CFU/mL。
本发明的有益效果：本发明制备的乳酸菌发酵羊角脆甜瓜汁，延长了羊角脆甜瓜的产业链，开发了多元化产品，解决了羊角脆甜瓜不易储存和运输的局限性；与未发酵的羊角脆甜瓜汁相比，通过发酵γ-氨基丁酸(GABA)的含量显著增高，由0.15mg/mL升高至0.45mg/mL，具有降低血压、降低血脂和增强肝功能的潜质；发酵羊角脆果汁保留了果实本身的香气，通过乳酸菌发酵除掉了甜瓜果汁加工过程中的蒸煮气味、醋酸味等刺激性气味，增加了果香味。本发明制备的乳酸菌发酵羊角脆甜瓜汁具有润肠通便、调节肠道菌群的有益功效，发酵后的羊角脆甜瓜汁中活菌数达到1×108CFU/mL，灭菌后依然具有益生特性，属于后生元范畴。
附图说明
图1为不同菌种发酵羊角脆γ-氨基丁酸含量变化。
图2为植物乳杆菌C17在不同发酵时间产γ-氨基丁酸含量变化。
图3为戊糖乳杆菌Lp-B在不同发酵时间产γ-氨基丁酸含量变化。
图4为植物乳杆菌C17和戊糖乳杆菌Lp-B在不同发酵时间产γ-氨基丁酸含量变化。
具体实施方式
为了便于理解本发明，下面将对本发明进行更全面的描述。但是，本发明可以以许多不同的形式来实现，并不限于本文所描述的实施例。相反地，提供这些实施例的目的是使对本发明的公开内容的理解更加透彻全面。
下述实施例中所用菌种植物乳杆菌C17、戊糖乳杆菌Lp-B、干酪乳杆菌G22为本实验室筛选得到，毕赤酵母NEER为商业化克鲁维毕赤酵母NEER(Pichia kluyveri NEER)，嗜热链球菌(CGMCC No.15148)、啤酒酵母(CGMCC NO.3217)、保加利亚乳杆菌(CGMCCNo.7134)从微生物菌种保藏中心购买得到；上述菌种制成的制剂中活菌数为1×108CFU/mL。
实施例1不同菌种发酵羊角脆γ-氨基丁酸含量变化
按照如下步骤进行羊角脆发酵制汁：
(1)将羊角脆与水混合，羊角脆甜瓜:水的用量质量比为1:1，并添加抗坏血酸10‰、柠檬酸6‰、柠檬酸钠0.6‰、食盐1‰，采用胶体磨研磨打浆制汁，加入蔗糖进行调配糖度至8°Bx，65℃杀菌30min；
(2)将杀菌后的羊角脆甜瓜汁在无菌条件下接入发酵菌制剂，接种量2％，进行发酵，37℃发酵30h；
(3)将发酵液送入套管式杀菌机，欧姆加热至95℃，100s杀菌，罐装分阶段冷却至室温。
发酵菌制剂分别为植物乳杆菌C17、戊糖乳杆菌Lp-B、干酪乳杆菌G22、克鲁维毕赤酵母NEER、嗜热链球菌、啤酒酵母、保加利亚乳杆菌，比较发酵前后γ-氨基丁酸含量变化。
测定结果见图1，植物乳杆菌C17、戊糖乳杆菌Lp-B发酵羊角脆γ-氨基丁酸含量显著升高，干酪乳杆菌G22、克鲁维毕赤酵母NEER、嗜热链球菌、啤酒酵母、保加利亚乳杆菌发酵羊角脆γ-氨基丁酸含量没有明显变化。
实施例2发酵最佳时间优化及混合菌种发酵
按照如下步骤进行羊角脆发酵制汁：
(1)将羊角脆与水混合，羊角脆甜瓜:水的用量质量比为1:1，并添加抗坏血酸10‰、柠檬酸6‰、柠檬酸钠0.6‰、食盐1‰，采用胶体磨研磨打浆制汁，加入蔗糖进行调配糖度至8°Bx，65℃杀菌30min；
(2)将杀菌后的羊角脆甜瓜汁在无菌条件下接入发酵菌制剂，接种量2％，进行发酵，37℃发酵；
(3)将发酵液送入套管式杀菌机，欧姆加热至95℃，100s杀菌，罐装分阶段冷却至室温。
发酵时间梯度设定为24h、30h、36h、42h、48h、54h、60h、66h，发酵菌制剂分别为植物乳杆菌C17、戊糖乳杆菌Lp-B、植物乳杆菌C17与戊糖乳杆菌Lp-B按照体积比1：1混合的菌剂。
测定γ-氨基丁酸发酵后的含量，结果如图2-4所示，植物乳杆菌C17、戊糖乳杆菌Lp-B单菌发酵及混合菌发酵的γ-氨基丁酸最高值均在发酵48h，其中，混合菌发酵γ-氨基丁酸含量显著高于单菌发酵。
实施例3利用GC-MS技术对发酵前后羊角脆甜瓜汁的挥发性成分进行对比分析
按照如下步骤进行羊角脆发酵制汁：
(1)将羊角脆与水混合，羊角脆甜瓜:水的用量质量比为1:1，并添加抗坏血酸10‰、柠檬酸6‰、柠檬酸钠0.6‰、食盐1‰，采用胶体磨研磨打浆制汁，加入蔗糖进行调配糖度至8°Bx，65℃杀菌30min；
(2)将杀菌后的羊角脆甜瓜汁在无菌条件下接入植物乳杆菌C17和戊糖乳杆菌Lp-B(体积比1：1)，接种量2％，进行发酵，37℃发酵48h；
(3)将发酵液送入套管式杀菌机，欧姆加热至95℃，100s杀菌，罐装分阶段冷却至室温。
参照文献(鹿浩志.两种羊角脆甜瓜的营养品质及挥发性成分分析.食品研究与开发，2020)中介绍的方法，使用气相色谱-质谱联用仪对发酵前后羊角脆甜瓜汁中的挥发性成分进行测定。
结果表明(表1)，发酵前后共检测出45种挥发性成分，主要包括醇类(14种)、酯类(13种)、醛类(5种)、酮类(8种)和酚类(3种)。二者共有成分有23种，发酵前共31种，发酵后共37种。发酵前的主要成分是醇类物质中的1-壬醇、顺-6-壬烯醇和顺-3-壬烯-1-醇，主要是类似玫瑰和橙的香气；发酵后的主要成分是2,3-丁二醇，二乙酸酯、2-甲氧基-3-丙烯基苯酚和1-壬醇。发酵后果汁中1-壬醇的含量几乎没有变化，类似玫瑰和橙的香气没有减弱，除掉了刺鼻的醋酸味，增加了果香味。
表1 GC-MS测定羊角脆甜瓜汁发酵前后挥发性成分的变化
以上所述实施例仅表达了本发明的几种实施方式，其描述较为具体和详细，但并不能因此而理解为对发明专利范围的限制。应当指出的是，对于本领域的普通技术人员来说，在不脱离本发明构思的前提下，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。因此，本发明专利的保护范围应以所附权利要求为准。
Claims (6)
1.一种乳酸菌发酵羊角脆甜瓜汁，其特征在于，所述甜瓜汁由植物乳杆菌和戊糖乳杆菌复合发酵羊角脆制成。
2.根据权利要求1所述乳酸菌发酵羊角脆甜瓜汁，其特征在于，所述羊角脆甜瓜汁高产γ-氨基丁酸。
3.权利要求1所述乳酸菌发酵羊角脆甜瓜汁的制备方法，其特征在于，按照如下步骤进行：
(1)将羊角脆与水混合，并添加抗坏血酸、柠檬酸、柠檬酸钠、食盐，采用胶体磨研磨打浆制汁，加入蔗糖进行调配糖度至6-10°Bx，60-70℃杀菌20-40min；
(2)将杀菌后的羊角脆甜瓜汁在无菌条件下接入植物乳杆菌和戊糖乳杆菌制剂进行发酵，37℃发酵32-72h；
(3)将发酵液送入套管式杀菌机，欧姆加热至90-100℃，80-120s杀菌，罐装分阶段冷却至室温。
4.根据权利要求3所述乳酸菌发酵羊角脆甜瓜汁的制备方法，其特征在于，所述羊角脆甜瓜:水的用量质量比为1:(0.5-2)。
5.根据权利要求3所述乳酸菌发酵羊角脆甜瓜汁的制备方法，其特征在于，所述抗坏血酸的添加量为羊角脆与水混合质量的8-15‰，柠檬酸的添加量为羊角脆与水混合质量的4-8‰，柠檬酸钠的添加量为羊角脆与水混合质量的0.4-0.8‰，食盐的添加量为羊角脆与水混合质量的0.5-1.5‰
6.根据权利要求3所述乳酸菌发酵羊角脆甜瓜汁的制备方法，其特征在于，所述植物乳杆菌和戊糖乳杆菌的接种量为1-5％，植物乳杆菌和戊糖乳杆菌制剂的用量体积比为1：1，植物乳杆菌制剂中活菌数为0.5-3×108CFU/mL，戊糖乳杆菌制剂中活菌数为0.5-3×108CFU/mL。
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