CN112841482A - 蓝莓无醇风味发酵饮料 - Google Patents
蓝莓无醇风味发酵饮料 Download PDFInfo
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- CN112841482A CN112841482A CN202110129904.4A CN202110129904A CN112841482A CN 112841482 A CN112841482 A CN 112841482A CN 202110129904 A CN202110129904 A CN 202110129904A CN 112841482 A CN112841482 A CN 112841482A
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- Prior art keywords
- blueberry
- fermentation
- mass
- fermented beverage
- liquid
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Images
Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- 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
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明提供一种蓝莓无醇风味发酵饮料,由蓝莓待发酵液添加种子发酵液发酵至糖度小于6°Bx时,结束发酵并去除乙醇,将去除乙醇后的发酵液添加复配乳酸菌进行二级发酵,得到蓝莓二级发酵液,添加甜味剂、增稠剂、稳定剂调配后,均质、脱气得到蓝莓无醇风味发酵饮料。本发明通过酯化反应去除乙醇,形成独特的发酵风味。
Description
技术领域
本发明应用于饮料技术领域,具体涉及一种蓝莓无醇风味发酵饮料。
背景技术
蓝莓,学名越桔,其果实为浆果,呈蓝色,近圆形,果肉细腻,酸甜适度。除含有糖、酸、和VC外,还富含VE、VA、VB1、SOD等、熊果酸、花青苷、蛋白质、脂肪,以及丰富的铁、锌、锰等微量元素。被世界粮农组织推崇为“五大健康水果”之一,具有“水果皇后”和“浆果之王”的美称。
蓝莓的采摘期比较短(约20天左右),且被采摘后若不及时冷冻保存就会腐烂,因此,一旦蓝莓集中上市无法及时被市场消化的话就会造成大量的经济损失。目前市场上除了将蓝莓作为鲜果进行售卖外,在我国大多数的蓝莓产地,都选择将其加工为蓝莓饮料、蓝莓酒、蓝莓酱或蓝莓冻果干等副产品进行售卖。在现有蓝莓饮料制备过程中一般通过酶解、发酵、调配、均质、灌装工艺进行,造成蓝莓饮料味道的缺失,产品特色风味不突出等问题,在一定程度上阻碍了蓝莓饮料的发展。
发明内容
本发明针对现有技术中存在的上述问题,提供一种蓝莓无醇风味发酵饮料,通过酯化反应去除乙醇,形成独特的发酵风味。
本发明解决其技术问题是采用以下技术方案实现的:
一种蓝莓无醇风味发酵饮料,由蓝莓待发酵液添加种子发酵液发酵至糖度小于6°Bx时,结束发酵并去除乙醇,将去除乙醇后的发酵液添加复配乳酸菌进行二级发酵,得到蓝莓二级发酵液,添加甜味剂、增稠剂、稳定剂调配后,均质、脱气得到蓝莓无醇风味发酵饮料。
进一步的,一种蓝莓无醇风味发酵饮料,其制备方法包括以下步骤:
S1、果实挑选:挑选无机械碰伤和无病虫害的蓝莓,清洗,晾干,加入同等质量的纯净水,用高速匀浆机进行匀浆得到蓝莓果汁;
S2、酶解:向步骤S1的蓝莓果汁添加果胶酶和纤维素酶,50℃下酶解40min,过滤得到蓝莓酶解液;
S3、护色:向所述蓝莓酶解液中加入蓝莓酶解液质量0.01%的VE和0.10%的柠檬酸;
S4、调糖:向步骤S3的溶液中加入碳源、氮源和微量元素,至溶液的糖度为12°Bx,进行巴氏灭菌,得到蓝莓待发酵液;
S5、一级发酵:按15%(w/w)的比例添加种子发酵液,发酵温度28℃,糖度下降至小于6°Bx时结束发酵,得到蓝莓一级发酵液;
S6、去除乙醇:将蓝莓一级发酵液添加等体积的纯净水,加热至80℃,保持5min;
S7、二级发酵:按蓝莓一级发酵液质量1~2‰的比例添加复配乳酸菌进行二次发酵,发酵温度34℃,酸度下降至3g/L以下时结束发酵,得到蓝莓二级发酵液;
S8、澄清:将蓝莓二级发酵液按0.8‰(w/w)比例添加澄清剂,室温静置1~2d,600目尼龙网过滤;
S9、调配:向澄清后的二级发酵液中添加甜味剂、增稠剂、稳定剂混合均匀,在40Mpa条件下进行均质、脱气后,巴氏灭菌、灌装得到所述蓝莓无醇风味发酵饮料。
进一步的,所述种子发酵液的制备方法为:将2g干酵母粉接种到100mL豆芽汁培养基中,28℃培养24h,酵母菌数量达到1×109~1×1010CFU/mL后接种至500mL蓝莓果汁,28℃培养24h,得到种子发酵液。
进一步的,所述加入果胶酶的质量为所述蓝莓果汁的2‰,加入纤维素酶的质量为所述蓝莓果汁的1‰。
进一步的,所述步骤S4中所述碳源为白砂糖、蔗糖或果葡糖浆,氮源为肽粉或脱脂乳粉,微量元素为钠盐、钙盐、锰盐、钾盐和镁盐中的两种或多种。
进一步的,所述复配乳酸菌为植物乳杆菌、干酪乳杆菌、副干酪乳杆菌的混合物,所述植物乳杆菌、干酪乳杆菌、副干酪乳杆菌的质量比为7:4:4。
进一步的,所述步骤S9中添加甜味剂为发酵液质量1%的赤藓糖醇、1%的木糖醇和1%的低聚果糖;所述增稠剂为发酵液质量1‰的果胶、0.6‰的黄原胶;所述稳定剂为发酵液质量1.2‰的CMC-Na。
与现有技术相比,本发明的有益效果在于:
(1)本发明蓝莓无醇风味发酵饮料经过两个阶段的发酵,酵母发酵阶段形成的醇类和乳酸菌发酵阶段形成的酸类,通过酯化反应等,形成独特的发酵风味物质。
(2)本发明添加了植物乳杆菌、干酪乳杆菌等益生菌作为发酵菌株,还添加了具有肠道益生元特性的低聚果糖,具有益生性,有利于调节肠道菌群。
(3)根据蓝莓无醇风味发酵饮料的营养特点添加碳源和氮源,实时监控固形物含量变化,严格控制发酵时间,并通过蒸馏的方式去除乙醇,确保发酵液无醇。
附图说明
图1为本发明一种蓝莓无醇风味发酵饮料实施例1发酵前挥发性成分GC-MS分析总离子流色谱图。
图2为本发明一种蓝莓无醇风味发酵饮料实施例1发酵后挥发性成分GC-MS分析总离子流色谱图。
具体实施方式
以下结合具体实施例对本发明技术方案作进一步详细说明。应当理解,下列实施例仅为示例性地说明和解释本发明,而不应被解释为对本发明保护范围的限制。凡基于本发明上述内容所实现的技术均涵盖在本发明旨在保护的范围内。
实施例1:
一种蓝莓无醇风味发酵饮料,其制备方法包括以下步骤:
S1、果实挑选:挑选10kg无机械碰伤和无病虫害的蓝莓,清洗,晾干,加入10kg的纯净水,用高速匀浆机进行匀浆得到蓝莓果汁;
S2、酶解:向步骤S1的蓝莓果汁添加40g果胶酶和20g纤维素酶,50℃下酶解40min,用100目的尼龙网过滤,去掉蓝莓果渣,得到蓝莓酶解液;
S3、护色:向蓝莓酶解液中加入2gVE和200g柠檬酸,防止后续加工对蓝莓花青素的破坏;
S4、调糖:蓝莓酶解过滤液的初始糖度为7°Bx,向步骤S3的溶液中加入白砂糖1.1kg,调节糖度至溶液的糖度为12°Bx,然后添加肽粉5g,2g碳酸钠与碳酸钙的混合物,为酵母提供适宜的生长环境。混合后进行巴氏灭菌,得到蓝莓待发酵液;
S5、一级发酵:将2g干酵母粉接种到100mL豆芽汁培养基中,28℃培养24h,酵母菌数量达到1×109~1×1010CFU/mL后接种至500mL蓝莓果汁,28℃培养24h,得到种子发酵液。将步骤S4得到的蓝莓待发酵液接入3kg种子发酵液,28℃发酵36h,糖度下降至5.8°Bx时结束发酵,得到蓝莓一级发酵液;
S6、去除乙醇:将蓝莓一级发酵液添加19kg纯净水,加热至80℃,保持5min;
S7、二级发酵:添加17.7g植物乳杆菌、10.1g干酪乳杆菌和10.1g副干酪乳杆菌进行二次发酵,34℃发酵20h,酸度下降至3g/L以下时结束发酵,得到蓝莓二级发酵液;
S8、澄清:将蓝莓二级发酵液添加29g壳聚糖澄清,室温静置1~2d,600目尼龙网过滤;
S9、调配:向澄清后的二级发酵液中添加360g赤藓糖醇、360g木糖醇、360g低聚果糖,以及36g果胶、43gCMC-Na以及21g黄原胶混合均匀,在40Mpa条件下进行均质、脱气后,巴氏灭菌、灌装得到所述蓝莓无醇风味发酵饮料。
实施例2:
一种蓝莓无醇风味发酵饮料,其制备方法包括以下步骤:
S1、果实挑选:挑选10kg无机械碰伤和无病虫害的蓝莓,清洗,晾干,加入10kg的纯净水,用高速匀浆机进行匀浆得到蓝莓果汁;
S2、酶解:向步骤S1的蓝莓果汁添加40g果胶酶和20g纤维素酶,50℃下酶解40min,用100目的尼龙网过滤,去掉蓝莓果渣,得到蓝莓酶解液;
S3、护色:向蓝莓酶解液中加入2gVE和200g柠檬酸,防止后续加工对蓝莓花青素的破坏;
S4、调糖:蓝莓酶解过滤液的初始糖度为7°Bx,向步骤S3的溶液中加入果葡糖浆1.1kg,调节糖度至溶液的糖度为12°Bx,然后添加脱脂乳粉5g,2g碳酸钠与碳酸钙的混合物,为酵母提供适宜的生长环境。混合后进行巴氏灭菌,得到蓝莓待发酵液;
S5、一级发酵:将2g干酵母粉接种到100mL豆芽汁培养基中,28℃培养24h,酵母菌数量达到1×109~1×1010CFU/mL后接种至500mL蓝莓果汁,28℃培养24h,得到种子发酵液。将步骤S4得到的蓝莓待发酵液接入3kg种子发酵液,28℃发酵38h,糖度下降至5.5°Bx时结束发酵,得到蓝莓一级发酵液;
S6、去除乙醇:将蓝莓一级发酵液添加19kg纯净水,加热至80℃,保持5min;
S7、二级发酵:添加26.6g植物乳杆菌、15.2g干酪乳杆菌和15.2g副干酪乳杆菌进行二次发酵,34℃发酵20h,酸度下降至3g/L以下时结束发酵,得到蓝莓二级发酵液;
S8、澄清:将蓝莓二级发酵液添加29g壳聚糖澄清,室温静置1~2d,600目尼龙网过滤;
S9、调配:向澄清后的二级发酵液中添加360g赤藓糖醇、360g木糖醇、360g低聚果糖,以及36g果胶、43gCMC-Na以及21g黄原胶混合均匀,在40Mpa条件下进行均质、脱气后,巴氏灭菌、灌装得到所述蓝莓无醇风味发酵饮料。
实施例3:
一种蓝莓无醇风味发酵饮料,其制备方法包括以下步骤:
S1、果实挑选:挑选10kg无机械碰伤和无病虫害的蓝莓,清洗,晾干,加入10kg的纯净水,用高速匀浆机进行匀浆得到蓝莓果汁;
S2、酶解:向步骤S1的蓝莓果汁添加40g果胶酶和20g纤维素酶,50℃下酶解40min,用100目的尼龙网过滤,去掉蓝莓果渣,得到蓝莓酶解液;
S3、护色:向蓝莓酶解液中加入2gVE和20g柠檬酸,防止后续加工对蓝莓花青素的破坏;
S4、调糖:蓝莓酶解过滤液的初始糖度为7°Bx,向步骤S3的溶液中加入蔗糖1.1kg,调节糖度至溶液的糖度为12°Bx,然后添加肽粉5g,2g碳酸钠与碳酸钙的混合物,为酵母提供适宜的生长环境。混合后进行巴氏灭菌,得到蓝莓待发酵液;
S5、一级发酵:将2g干酵母粉接种到100mL豆芽汁培养基中,28℃培养24h,酵母菌数量达到1×109~1×1010CFU/mL后接种至500mL蓝莓果汁,28℃培养24h,得到种子发酵液。将步骤S4得到的蓝莓待发酵液接入3kg种子发酵液,28℃发酵38h,糖度下降至5.5°Bx时结束发酵,得到蓝莓一级发酵液;
S6、去除乙醇:将蓝莓一级发酵液添加19kg纯净水,加热至80℃,保持5min;
S7、二级发酵:添加35.5g植物乳杆菌、20.3g干酪乳杆菌和20.3g副干酪乳杆菌进行二次发酵,34℃发酵20h,酸度下降至3g/L以下时结束发酵,得到蓝莓二级发酵液;
S8、澄清:将蓝莓二级发酵液添加29g壳聚糖澄清,室温静置1~2d,600目尼龙网过滤;
S9、调配:向澄清后的二级发酵液中添加360g赤藓糖醇、360g木糖醇、360g低聚果糖,以及36g果胶、43gCMC-Na以及21g黄原胶混合均匀,在40Mpa条件下进行均质、脱气后,巴氏灭菌、灌装得到所述蓝莓无醇风味发酵饮料。
实验例1:理化指标分析
取实施例1-实施例3的蓝莓无醇风味发酵饮料,分别按照NY/T 2637《水果和蔬菜可溶性固形物含量的测定折射仪法》、GB/T 12456《食品中总酸的测定》、GB 5009.225《食品安全国家标准酒中乙醇浓度的测定》对可溶性固形物、总酸、乙醇溶度进行检测;按照文献《薛露,黄辉,彭珍,关倩倩,熊涛.蓝莓果汁的制备及花青素保护研究[J].饮料工业,2019,22(06):5-9.》中1.3.6双波长视差法测定花青素含量。同时对实施例1发酵前的溶液进行上述检测作为对照,检测结果如表1所示。
表1蓝莓发酵饮料理化指标测试
实施例1发酵前 | 实施例1 | 实施例2 | 实施例3 | |
可溶性固形物(%) | 6.0 | 5.8 | 6.0 | 5.8 |
总酸(g/L) | 4.5 | 3 | 3.2 | 3.5 |
乙醇含量(%vol) | 0 | 0 | 0 | 0 |
花青素(mg/kg) | 9.1 | 11.6 | 11.2 | 10.8 |
可以看出,本发明实施例中蓝莓无醇风味发酵饮料的总酸明显减少,总酸含量对果汁、饮料的口感影响大,总酸的减少明显改善了饮料的口感。另外,花青素的含量较发酵前明显增多,这是因为发酵使原来大分子原花青素降解为低聚原花青素,使得花青素的总量增加。且植物乳杆菌、干酪乳杆菌、副干酪乳杆菌混合作为复配乳酸菌发酵比单一乳杆菌发酵效果更好,发酵后对花青素及酸量的影响更大。
实验例2:感官评价
采用文献《李虹甫.植物乳杆菌发酵蓝莓汁工艺及功能特性研究[D].东北农业大学,2019.》中2.2.14感官评定方法,对本发明实施例1-3蓝莓无醇风味发酵饮料进行感官指标进行评价,结果如表2所示。
表2蓝莓发酵饮料感官评价指标测试
实施例1 | 实施例2 | 实施例3 | |
色泽(20分) | 20 | 20 | 20 |
滋味(30分) | 25 | 20 | 20 |
气味(30分) | 25 | 25 | 20 |
质地状态(20分) | 20 | 20 | 20 |
总分 | 90 | 85 | 80 |
本发明蓝莓无醇风味发酵饮料颜色均匀,有光泽,果味浓郁,纯正,有淡淡的酒香,酸甜适口,黏度适中,质地均匀,无沉淀。
实施例3:发酵工艺处理前后挥发性成分变化分析
采用固相徽萃取-气质联用(SPME-GC MS)技术对本发明实施例1蓝莓发酵风味饮料的挥发性成分进行检测。分别将发酵前后的蓝莓饮料混合均匀后取5mL,置于10mL固相微萃取仪采样瓶中,插入装有萃取纤维头的手动进样器,在60℃的平板加热条件下顶空萃取48min,热解吸5min后进样进行GC-MS分析。
气相色谱条件:色谱柱为HP-5MS弹性石英毛细管柱(60m×0.25mm×0.25μm),柱温35℃,保持1min,以4℃/min升温至190℃,保持时间0min,再以8℃/min升温至240℃,保持5min;载气为高纯氦气(He)(99.999%);柱前压16.32psi,载气流1.0mL/min;不分流进样;溶剂延迟时间3min。质谱条件:电子电离(electron ionization,EI)源;离子源温度230℃;四极杆温度150℃;电子能量70eV;发射电流34.60μA;倍增器电压1 847V;接口温度280℃;质量扫描范围29~500amu。采用GC-MS工作站软件对照Wiley275和美国国家标准技术研究所(national institute of standards and technology,NIST)17标准数据库进行分析,通过谱库检索和挥发性成分的质谱碎片信息、保留指数、保留时间等进行定性分析;采用内标法进行含量计算。
表3蓝莓发酵饮料发酵前后挥发性物质对比
表3是蓝莓发酵饮料实施例1发酵前后挥发性物质对比,从表3可以看出,蓝莓在发酵前后挥发性香气成分在种类和数量均发生了显著变化,发酵前的蓝莓果汁检测出9种挥发性成分,包括醇类(3种)、酚类(1种)、醛类(2种)、烯烃类(1种)、酯类(1种)以及其他类(1种),浓度最高的三种的物质分别是2,4-二叔丁基苯酚、芳樟醇、右旋萜二烯;发酵后的蓝莓饮料共检测出19种挥发性香气成分,包括醇类(6种)、酚类(1种)、醛类(3种)、烯烃类(1种)、酯类(8种),浓度最高的三种的物质分别是乙醇、2-甲基-1-丁醇、2,4-二叔丁基苯酚,由数据可知,发酵后蓝莓果汁的挥发性香气成分发生显著变化,醇类增加3种、醛类增加1种,酯类增加7种,蓝莓果汁经过酵母菌发酵形成醇类,再经过乳酸菌发酵形成酸类并酯化反应形成种类丰富的酯类,赋予蓝莓饮料独特的发酵型香气。醇类是酵母菌主要的代谢产物,风味多呈现清新的花草香味;酯类是芳香风味的代表,乙酸乙酯被赋予果香和酯香属性,己酸乙酯具有水果香味、曲香和菠萝香型香气。
以上所述仅是本发明的优选实施方式,本发明的保护范围并不仅局限于上述实施例。对于本技术领域的技术人员来说,在不脱离本发明技术构思前提下所作任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (7)
1.一种蓝莓无醇风味发酵饮料,其特征在于:由蓝莓待发酵液添加种子发酵液发酵至糖度小于6°Bx时,结束发酵并去除乙醇,将去除乙醇后的发酵液添加复配乳酸菌进行二级发酵,得到蓝莓二级发酵液,添加甜味剂、增稠剂、稳定剂调配后,均质、脱气得到蓝莓无醇风味发酵饮料。
2.如权利要求1所述一种蓝莓无醇风味发酵饮料,其特征在于,其制备方法包括以下步骤:
S1、果实挑选:挑选无机械碰伤和无病虫害的蓝莓,清洗,晾干,加入同等质量的纯净水,用高速匀浆机进行匀浆得到蓝莓果汁;
S2、酶解:向步骤S1的蓝莓果汁添加果胶酶和纤维素酶,50℃下酶解40min,过滤得到蓝莓酶解液;
S3、护色:向所述蓝莓酶解液中加入蓝莓酶解液质量0.01%的VE和0.10%的柠檬酸;
S4、调糖:向步骤S3的溶液中加入碳源、氮源和微量元素,至溶液的糖度为12°Bx,进行巴氏灭菌,得到蓝莓待发酵液;
S5、一级发酵:按15%(w/w)的比例添加种子发酵液,发酵温度28℃,糖度下降至小于6°Bx时结束发酵,得到蓝莓一级发酵液;
S6、去除乙醇:将蓝莓一级发酵液添加等体积的纯净水,加热至80℃,保持5min;
S7、二级发酵:按蓝莓一级发酵液质量1~2‰的比例添加复配乳酸菌进行二次发酵,发酵温度34℃,酸度下降至3g/L以下时结束发酵,得到蓝莓二级发酵液;
S8、澄清:将蓝莓二级发酵液按0.8‰(w/w)比例添加澄清剂,室温静置1~2d,600目尼龙网过滤;
S9、调配:向澄清后的二级发酵液中添加甜味剂、增稠剂、稳定剂混合均匀,在40Mpa条件下进行均质、脱气后,巴氏灭菌、灌装得到所述蓝莓无醇风味发酵饮料。
3.如权利要求1或2所述一种蓝莓无醇风味发酵饮料,其特征在于,所述种子发酵液的制备方法为:将2g干酵母粉接种到100mL豆芽汁培养基中,28℃培养24h,酵母菌数量达到1×109~1×1010CFU/mL后接种至500mL蓝莓果汁,28℃培养24h,得到种子发酵液。
4.如权利要求2所述一种蓝莓无醇风味发酵饮料,其特征在于:所述加入果胶酶的质量为所述蓝莓果汁的2‰,加入纤维素酶的质量为所述蓝莓果汁的1‰。
5.如权利要求2所述一种蓝莓无醇风味发酵饮料,其特征在于:所述步骤S4中所述碳源为白砂糖、蔗糖或果葡糖浆,氮源为肽粉或脱脂乳粉,微量元素为钠盐、钙盐、锰盐、钾盐和镁盐中的两种或多种。
6.如权利要求2所述一种蓝莓无醇风味发酵饮料,其特征在于:所述复配乳酸菌为植物乳杆菌、干酪乳杆菌、副干酪乳杆菌的混合物,所述植物乳杆菌、干酪乳杆菌、副干酪乳杆菌的质量比为7:4:4。
7.如权利要求1或2所述一种蓝莓无醇风味发酵饮料,其特征在于:所述甜味剂为发酵液质量1%的赤藓糖醇、1%的木糖醇和1%的低聚果糖;所述增稠剂为发酵液质量1‰的果胶、0.6‰的黄原胶;所述稳定剂为发酵液质量1.2‰的CMC-Na。
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