CN112617076A - 一种紫甘蓝酵素饮料及其制备方法 - Google Patents
一种紫甘蓝酵素饮料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种紫甘蓝酵素饮料及其制备方法。制备方法为:挑选紫甘蓝叶片,流水冲净晾干后切片备用;将紫甘蓝叶片巴氏杀菌处理,同时将食用糖进行紫外杀菌处理备用;将紫甘蓝叶片浸入复合菌液中,并加入食用糖进行发酵;将发酵产物过筛,所得的发酵液进一步过滤除杂;将发酵液静置冷却,除杂处理后罐装。本发明通过乳酸菌发酵处理制备所得的紫甘蓝酵素饮料,口感清香且长期饮用具有抗衰老、排毒养颜、强身健体的功效,与此同时将紫甘蓝外部食用口感不佳的部分合理利用,节约资源,制作方法简便,易于操作。
Description
技术领域
本发明涉及一种紫甘蓝酵素饮料的制备方法,属于食品发酵技术领域。
背景技术
酵素又称“酶”,最早起源于日本,是指利用益生菌发酵,由一种或多种新鲜蔬菜、水果、食用菌、中草药等制备得到的功能性液体或固体,富含功效酶、维生素、微量元素、有机酸、氨基酸和多酚类物质。大部分果蔬酵素是由多种果蔬在微生物作用下发酵而成,但由于发酵的原料和条件不同,最终各种果蔬酵素的有效成分与功能也不相同。其主要具备功能包括良好的抗氧化活性、解酒护肝的功能以及消炎抗菌的作用。
紫甘蓝(Brassica oleracea L.)又称紫包菜,属十字花科,其生长期短、适应性强、产量大。紫甘蓝的营养成分包括碳水化合物、蛋白质、维生素(如叶酸、抗坏血酸、维生素原A、生育酚等)、矿物质(铜、铁、硒、钙、锰、锌等)。除此之外,还含有丰富的生物活性物质,比如多酚,花色苷,硫苷等,对人体脂质过氧化有抑制作用,可清除体内自由基、防治心血管疾病、抗菌消炎、抗肿瘤等。
采用酵素生产工艺对紫甘蓝进行加工,不仅可以最大限度地保留紫甘蓝本身的营养成分,且发酵过程中会代谢产生断链脂肪酸等次级代谢产物,且可转换出更高活性的物质。
现有紫甘蓝常见的食用方式,一般为炒食、煮食、凉拌、配色等,其深加工产品形式较为单一,主要为鲜榨复合果蔬汁,以其为主体开发为酵素饮料产品的形式未见,且目前现有酵素产品多采用自然发酵的方式生产,存在着耗时久,容易染杂菌等问题,不利于产品的品质控制和保持,因此研究开发出一种加工工艺简单快捷,品质安全稳定且易于推广市场的产品工艺对于拓宽紫甘蓝深加工产品的形式而言至关重要。
发明内容
本发明所要解决的技术问题是:现有紫甘蓝的发酵工艺存在的耗时久,容易染杂菌等问题。
为了解决上述问题,本发明采用如下的技术方案:
一种紫甘蓝酵素饮料的制备方法,其特征在于,包括以下步骤:
步骤1):挑选紫甘蓝叶片,流水冲净晾干后切片备用;
步骤2):将步骤1)所得的紫甘蓝叶片巴氏杀菌处理,同时将食用糖进行紫外杀菌处理备用;
步骤3):将步骤2)所得的紫甘蓝叶片浸入复合菌液中,并加入食用糖进行发酵;
步骤4):将步骤3)所得的发酵产物过筛,所得的发酵液进一步过滤除杂;
步骤5):将步骤4)所得的发酵液静置冷却,除杂处理后罐装。
优选地,所述步骤1)中紫甘蓝选取无霉变新鲜的个体,叶片选取外部较为坚硬的叶片,流水冲洗3-5次。
优选地,所述步骤2)中巴氏杀菌的温度为80-95℃,时间为30-60s。
优选地,所述步骤2)中的食用糖为白砂糖和赤砂糖中的至少一种。
优选地,所述步骤3)中紫甘蓝叶片的接种量为复合菌液质量的1-10%。
优选地,所述步骤3)中的复合菌液由保加利亚乳杆菌、瑞士乳杆菌、肠膜明串珠菌肠膜亚种、嗜热链球菌以体积比1:1:1:1复合而成。
优选地,所述步骤3)中食用糖的加入量为紫甘蓝与复合菌液总质量的10-20%。
优选地,所述步骤3)中发酵的温度为35-37℃,时间为5-7d。
优选地,所述步骤5)中所得发酵液静置冷却后罐装置于0-10℃贮藏。
本发明还提供了一种上述紫甘蓝酵素饮料的制备方法制备的紫甘蓝酵素饮料。
本发明采用微生物进行发酵,提供一种紫甘蓝酵素饮料的制备方法,所得产品具有较强的抗氧化能力,方法简便,易于操作。同时可将紫甘蓝外部硬度较大影响口感的部分再利用,节约资源。
与现有技术相比,本发明的有益效果在于:
(1)拓宽深加工产品类型,本方法利用乳酸菌发酵制备紫甘蓝酵素饮料,开发了一种营养可口的酵素产品;
(2)口感清新,缓解了紫甘蓝直接食用时存在的苦涩口感的不适,满足了大众消费者追求美味健康的饮食需求;
(3)营养丰富,富含多种维生素、花色苷等营养物质,具有一定的利尿通便、抗辐射、祛斑抗衰老等功效,长期饮用有助于提高免疫力;
(4)制作方法简便,易于操作,便于生产推广。
具体实施方式
为使本发明更明显易懂,兹以优选实施例,作详细说明如下。
实施例1
一种紫甘蓝酵素的制备方法,按照如下步骤进行:
步骤(1):挑选无霉变新鲜的紫甘蓝,流水冲洗3次处理,挑选外部较为坚硬的叶片部分,切片晾干后备用;
步骤(2):将处理好的紫甘蓝叶片切滚刀处理后,在80℃温度条件下处理30s后冷却晾干,将适量白糖置于紫外超净工作台杀菌备用;
步骤(3):将杀菌处理好的紫甘蓝叶片浸入接种量为1wt%的复合菌液(包含保加利亚乳杆菌、瑞士乳杆菌、肠膜明串珠菌肠膜亚种和嗜热链球菌体积比为1:1:1:1)中进行发酵,发酵温度为37℃,发酵时间为5d,白砂糖加糖量为紫甘蓝与复合菌液总质量的10wt%;
步骤(4):将步骤(3)所得的发酵产物过80目筛,所得的发酵液进一步过滤除杂;
步骤(5):将步骤(4)过筛过滤所得的发酵液冷却罐装置于4℃贮藏。
实施例2
一种紫甘蓝酵素的制备方法,按照如下步骤进行:
步骤(1):挑选无霉变新鲜的紫甘蓝,流水冲洗4次处理,挑选外部较为坚硬的叶片部分,切片晾干后备用;
步骤(2):将处理好的紫甘蓝叶片切滚刀处理后,在85℃温度条件下处理30s后冷却晾干,将适量白糖置于紫外超净工作台杀菌备用;
步骤(3):将杀菌处理好的紫甘蓝叶片浸入接种量为10wt%的复合菌液(包含保加利亚乳杆菌、瑞士乳杆菌、肠膜明串珠菌肠膜亚种和嗜热链球菌体积比为1:1:1:1)中进行发酵,发酵温度为37℃,发酵时间为5d,白砂糖加糖量为紫甘蓝与复合菌液总质量的15wt%;
步骤(4):将步骤(3)所得的发酵产物过80目筛,所得的发酵液进一步过滤除杂;
步骤(5):将步骤(4)过筛过滤所得的发酵液冷却置于0℃罐装;
实施例3
一种紫甘蓝酵素的制备方法,按照如下步骤进行:
步骤(1):挑选无霉变新鲜的紫甘蓝,流水冲洗5次处理,挑选外部较为坚硬的叶片部分,切片晾干后备用;
步骤(2):将处理好的紫甘蓝叶片切滚刀处理后,在90℃温度条件下处理30s后冷却晾干,将适量赤砂糖置于紫外超净工作台杀菌备用;
步骤(3):将杀菌处理好的紫甘蓝叶片浸入接种量为10wt%的复合菌液(包含保加利亚乳杆菌、瑞士乳杆菌、肠膜明串珠菌肠膜亚种和嗜热链球菌体积比为1:1:1:1)中进行发酵,发酵温度为35℃,发酵时间为7d,赤砂糖加糖量为紫甘蓝与复合菌液总质量的15wt%;
步骤(4):将步骤(3)所得的发酵产物过80目筛,所得的发酵液进一步过滤除杂;
步骤(5):将步骤(4)过筛过滤所得的发酵液冷却置于4℃后罐装。
实施例4
一种紫甘蓝酵素的制备方法,按照如下步骤进行:
步骤(1):挑选无霉变新鲜的紫甘蓝,流水冲洗5次处理,挑选外部较为坚硬的叶片部分,切片晾干后备用;
步骤(2):将处理好的紫甘蓝叶片切滚刀处理后,在85℃温度条件下处理30s后冷却晾干,将适量赤砂糖置于紫外超净工作台杀菌备用;
步骤(3):将杀菌处理好的紫甘蓝叶片浸入接种量为10wt%的复合菌液(包含保加利亚乳杆菌、瑞士乳杆菌、肠膜明串珠菌肠膜亚种和嗜热链球菌体积比为1:1:1:1)中进行发酵,发酵温度为36℃,发酵时间为6d,赤砂糖加糖量为紫甘蓝与复合菌液总质量的20wt%;
步骤(4):将步骤(3)所得的发酵产物过80目筛,所得的发酵液进一步过滤除杂;
步骤(5):将步骤(4)过筛过滤所得的发酵液冷却罐装后置于10℃贮藏。
Claims (10)
1.一种紫甘蓝酵素饮料的制备方法,其特征在于,包括以下步骤:
步骤1):挑选紫甘蓝叶片,流水冲净晾干后切片备用;
步骤2):将步骤1)所得的紫甘蓝叶片巴氏杀菌处理,同时将食用糖进行紫外杀菌处理备用;
步骤3):将步骤2)所得的紫甘蓝叶片浸入复合菌液中,并加入食用糖进行发酵;
步骤4):将步骤3)所得的发酵产物过筛,所得的发酵液进一步过滤除杂;
步骤5):将步骤4)所得的发酵液静置冷却,除杂处理后罐装。
2.如权利要求1所述的紫甘蓝酵素饮料的制备方法,其特征在于,所述步骤1)中紫甘蓝选取无霉变新鲜的个体,叶片选取外部的叶片,流水冲洗3-5次。
3.如权利要求1所述的紫甘蓝酵素饮料的制备方法,其特征在于,所述步骤2)中巴氏杀菌的温度为80-95℃,时间为30-60s。
4.如权利要求1所述的紫甘蓝酵素饮料的制备方法,其特征在于,所述步骤2)中的食用糖为白砂糖和赤砂糖中的至少一种。
5.如权利要求1所述的紫甘蓝酵素饮料的制备方法,其特征在于,所述步骤3)中紫甘蓝叶片的接种量为复合菌液质量的1-10%。
6.如权利要求1所述的紫甘蓝酵素饮料的制备方法,其特征在于,所述步骤3)中的复合菌液由保加利亚乳杆菌、瑞士乳杆菌、肠膜明串珠菌肠膜亚种、嗜热链球菌以体积比1:1:1:1复合而成。
7.如权利要求1所述的紫甘蓝酵素饮料的制备方法,其特征在于,所述步骤3)中食用糖的加入量为紫甘蓝与复合菌液总质量的10-20%。
8.如权利要求1所述的紫甘蓝酵素饮料的制备方法,其特征在于,所述步骤3)中发酵的温度为35-37℃,时间为5-7d。
9.如权利要求1所述的紫甘蓝酵素饮料的制备方法,其特征在于,所述步骤5)中所得发酵液静置冷却后罐装置于0-10℃贮藏。
10.一种权利要求1-9任意一项所述的紫甘蓝酵素饮料的制备方法制备的紫甘蓝酵素饮料。
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