CN113180170A - 一种益生菌山楂饮料及其制备方法 - Google Patents
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- 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
- 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
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种益生菌山楂饮料及其制备方法。所述山楂饮料以山楂和梨为制备原料,经益生菌发酵制成。本发明以山楂和梨为制备原料,经益生菌发酵制成益生菌山楂饮料,饮料中γ‑氨基丁酸的含量高,山楂和梨共同经过益生菌发酵与单独发酵相比,具有明显的协同增效作用;制备的山楂饮料含多种营养小分子物质和微量元素,利于被人体吸收利用。
Description
技术领域
本发明属于食品工程技术领域,具体涉及一种益生菌山楂饮料及其制备方法。
背景技术
山楂饮料是以山楂为主要原料制作而成,是人们熟悉的消食健胃食品。现代科学研究,山楂含山楂酸、黄酮类、糖类、甙类、鞣质、蛋白质、钙、磷、铁及多种维生素等成分,可促进脂肪分解,帮助消化,还有抑菌、降血脂、强心、收缩子宫等作用。
山楂饮料还具有微弱的解酒功能,酒醉后大量饮用山楂汁可以缓解酒醉,但是效果不明显,γ-氨基丁酸等物质是解酒的活性组分,如何提高山楂饮料中解酒物质的含量,促进解酒效果的提升,是本领域技术人员急需解决的问题。
益生菌通过定殖在人体内,改变宿主某一部位菌群组成的一类对宿主有益的活性微生物。通过调节宿主黏膜与系统免疫功能或通过调节肠道内菌群平衡,促进营养吸收保持肠道健康的作用,从而产生有利于健康作用的单微生物或组成明确的混合微生物。益生菌一般作为添加剂添加到饮料中,但是,益生菌在保存过程中容易失去部分活性,在添加到饮料的工业化制备过程中也失去一部分活性,导致添加的益生菌作用不大。
发明内容
本发明的目的在于提供一种益生菌山楂饮料及其制备方法。
一种益生菌山楂饮料,以山楂和梨为制备原料,经益生菌发酵制成。
所述梨为鸭梨、黄冠梨、雪花梨、雪梨、京白梨、库尔勒香梨中的一种或几种。
所述益生菌为嗜酸乳杆菌、鼠李糖乳杆菌、发酵乳杆菌、植物乳杆菌、乳双歧杆菌、凝结芽孢杆菌中的一种或几种。
所述益生菌山楂饮料的制备方法,按照如下步骤进行:
(1)原料预处理:取鲜山楂果和梨,清洗去梗去核后混合,按重量比1:(1-3)的比例加入洁净水,榨汁机中榨汁得到果浆;
(2)向步骤(1)得到的果浆中加入果胶酶酶解,然后加入壳聚糖沉淀,再经过硅藻土过滤,真空浓缩得澄清的果汁;
(3)取经冻干处理后的有益菌菌粉,制备种子液;
(4)将果汁灭菌,冷却,接种步骤(3)制备的有益菌种子液,按接种量0.5-2%接种到灭菌果汁;于37℃恒温发酵14-48h,转入4℃后熟2-3天,得发酵成熟液;
(5)发酵成熟液检验合格后,无菌灌装得到饮料,0-4℃低温保藏。
步骤(1)所述山楂果和梨的用量质量比为(1-5):1。
步骤(2)所述果胶酶的加入量为0.1-0.8g/L;酶解条件为:在温度50℃、pH为3.5的条件下酶解1-5h。
步骤(2)所述壳聚糖的加入量为0.1-0.5g/L。
步骤(3)所述种子液的制备方法为:将有益菌菌粉加入到经115℃灭菌30min并冷却至室温的15%脱脂奶粉培养基中,接种量为1%,在37℃的恒温条件下培养24h后,得到有益菌的种子液。
步骤(4)所述果汁灭菌的条件为:121℃灭菌20min。
本发明的有益效果:本发明以山楂和梨为制备原料,经益生菌发酵制成益生菌山楂饮料,饮料中γ-氨基丁酸的含量高,山楂和梨共同经过益生菌发酵与单独发酵相比,具有明显的协同增效作用;制备的山楂饮料含多种营养小分子物质和微量元素,利于被人体吸收利用。
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。
实施例1
一种益生菌山楂饮料的制备方法,按照如下步骤进行:
(1)原料预处理:取鲜山楂果和鸭梨,清洗去梗去核后混合,按重量比1:2的比例加入洁净水,榨汁机中榨汁得到果浆;山楂果和鸭梨的用量质量比为3:1;
(2)向步骤(1)得到的果浆中加入果胶酶酶解,然后加入壳聚糖沉淀,再经过硅藻土过滤,真空浓缩得澄清的果汁;果胶酶的加入量为0.4g/L;酶解条件为:在温度50℃、pH为3.5的条件下酶解3h;壳聚糖的加入量为0.3g/L;
(3)取经冻干处理后的植物乳杆菌菌粉,制备种子液:将有益菌菌粉加入到经115℃灭菌30min并冷却至室温的15%脱脂奶粉培养基中,接种量为1%,在37℃的恒温条件下培养24h后,得到植物乳杆菌的种子液;
(4)将果汁121℃灭菌20min,冷却,接种步骤(3)制备的有益菌种子液,按接种量1%接种到灭菌果汁;于37℃恒温发酵24h,转入4℃后熟2天,得发酵成熟液;
(5)发酵成熟液检验合格后,无菌灌装得到饮料,4℃低温保藏。
实施例2
一种益生菌山楂饮料的制备方法,按照如下步骤进行:
(1)原料预处理:取鲜山楂果和黄冠梨,清洗去梗去核后混合,按重量比1:1的比例加入洁净水,榨汁机中榨汁得到果浆;山楂果和黄冠梨的用量质量比为2:1;
(2)向步骤(1)得到的果浆中加入果胶酶酶解,然后加入壳聚糖沉淀,再经过硅藻土过滤,真空浓缩得澄清的果汁;果胶酶的加入量为0.2g/L;酶解条件为:在温度50℃、pH为3.5的条件下酶解5h;壳聚糖的加入量为0.2g/L;
(3)取经冻干处理后的鼠李糖乳杆菌菌粉,制备种子液:将鼠李糖乳杆菌菌粉加入到经115℃灭菌30min并冷却至室温的15%脱脂奶粉培养基中,接种量为1%,在37℃的恒温条件下培养24h后,得到有益菌的种子液;
(4)将果汁在121℃灭菌20min,冷却,接种步骤(3)制备的有益菌种子液,按接种量0.8%接种到灭菌果汁;于37℃恒温发酵48h,转入4℃后熟3天,得发酵成熟液;
(5)发酵成熟液检验合格后,无菌灌装得到饮料,0℃低温保藏。
实施例3
一种益生菌山楂饮料的制备方法,按照如下步骤进行:
(1)原料预处理:取鲜山楂果和京白梨,清洗去梗去核后混合,按重量比1:3的比例加入洁净水,榨汁机中榨汁得到果浆;所述山楂果和京白梨的用量质量比为4:1;
(2)向步骤(1)得到的果浆中加入果胶酶酶解,然后加入壳聚糖沉淀,再经过硅藻土过滤,真空浓缩得澄清的果汁;果胶酶的加入量为0.8g/L;酶解条件为:在温度50℃、pH为3.5的条件下酶解1h;壳聚糖的加入量为0.5g/L;
(3)取经冻干处理后的凝结芽孢杆菌菌粉,制备种子液:将凝结芽孢杆菌菌粉加入到经115℃灭菌30min并冷却至室温的15%脱脂奶粉培养基中,接种量为1%,在37℃的恒温条件下培养24h后,得到有益菌的种子液;
(4)将果汁121℃灭菌20min,冷却,接种步骤(3)制备的有益菌种子液,按接种量2%接种到灭菌果汁;于37℃恒温发酵15h,转入4℃后熟2天;
(5)发酵成熟液检验合格后,无菌灌装得到饮料,4℃低温保藏。
实施例4
一种益生菌山楂饮料的制备方法,按照如下步骤进行:
(2)原料预处理:取鲜山楂果和库尔勒香梨,清洗去梗去核后混合,按重量比1:2的比例加入洁净水,榨汁机中榨汁得到果浆;山楂果和库尔勒香梨的用量质量比为2:1;
(2)向步骤(1)得到的果浆中加入果胶酶酶解,然后加入壳聚糖沉淀,再经过硅藻土过滤,真空浓缩得澄清的果汁;果胶酶的加入量为0.3g/L;酶解条件为:在温度50℃、pH为3.5的条件下酶解3h;壳聚糖的加入量为0.3g/L;
(3)取经冻干处理后的植物乳杆菌菌粉,制备种子液:将有益菌菌粉加入到经115℃灭菌30min并冷却至室温的15%脱脂奶粉培养基中,接种量为1%,在37℃的恒温条件下培养24h后,得到植物乳杆菌的种子液;
(4)将果汁121℃灭菌20min,冷却,接种步骤(3)制备的有益菌种子液,按接种量1%接种到灭菌果汁;于37℃恒温发酵24h,转入4℃后熟2天,得发酵成熟液;
(5)发酵成熟液检验合格后,无菌灌装得到饮料,4℃低温保藏。
对比例1
一种益生菌山楂饮料的制备方法,按照如下步骤进行:
(3)原料预处理:取鲜山楂果,清洗去梗去核后混合,按重量比1:2的比例加入洁净水,榨汁机中榨汁得到果浆;
(2)向步骤(1)得到的果浆中加入果胶酶酶解,然后加入壳聚糖沉淀,再经过硅藻土过滤,真空浓缩得澄清的果汁;果胶酶的加入量为0.4g/L;酶解条件为:在温度50℃、pH为3.5的条件下酶解3h;壳聚糖的加入量为0.3g/L;
(3)取经冻干处理后的植物乳杆菌菌粉,制备种子液:将有益菌菌粉加入到经115℃灭菌30min并冷却至室温的15%脱脂奶粉培养基中,接种量为1%,在37℃的恒温条件下培养24h后,得到植物乳杆菌的种子液;
(4)将果汁121℃灭菌20min,冷却,接种步骤(3)制备的有益菌种子液,按接种量1%接种到灭菌果汁;于37℃恒温发酵24h,转入4℃后熟2天,得发酵成熟液;
(5)发酵成熟液检验合格后,无菌灌装得到饮料,4℃低温保藏。
对比例2
一种益生菌鸭梨饮料的制备方法,按照如下步骤进行:
(4)原料预处理:取鲜鸭梨,清洗去梗去核后混合,按重量比1:2的比例加入洁净水,榨汁机中榨汁得到果浆;
(2)向步骤(1)得到的果浆中加入果胶酶酶解,然后加入壳聚糖沉淀,再经过硅藻土过滤,真空浓缩得澄清的果汁;果胶酶的加入量为0.4g/L;酶解条件为:在温度50℃、pH为3.5的条件下酶解3h;壳聚糖的加入量为0.3g/L;
(3)取经冻干处理后的植物乳杆菌菌粉,制备种子液:将有益菌菌粉加入到经115℃灭菌30min并冷却至室温的15%脱脂奶粉培养基中,接种量为1%,在37℃的恒温条件下培养24h后,得到植物乳杆菌的种子液;
(4)将果汁121℃灭菌20min,冷却,接种步骤(3)制备的有益菌种子液,按接种量1%接种到灭菌果汁;于37℃恒温发酵24h,转入4℃后熟2天,得发酵成熟液;
(5)发酵成熟液检验合格后,无菌灌装得到饮料,4℃低温保藏。
实验例:GABA(γ-氨基丁酸)的测定
采用高效液相色谱法,测试实施例1-4及对比例1-2制备的益生菌饮料中γ-氨基丁酸的含量,步骤如下:
(1)衍生试剂的配制:精确称取OPA0.1g、β-巯基乙醇130μL溶解在1m L乙腈和0.5mL甲醇中,然后加入用0.5M硼酸溶液定容至20m L;
(2)硼酸缓冲液的配制:取硼酸0.62g和KOH 0.52g溶于20m L蒸馏水中;
(3)流动相A(乙酸钠缓冲液)的配制:取无水乙酸钠8.0g溶于1000m L双蒸水,加入三乙胺220μL,用5%冰醋酸调p H为7.2,再加入5m L的四氢呋喃,混匀后过0.22um过滤膜;
(4)流动相B的配制:取8.0g乙酸钠,用双蒸水定容至1000m L,然后用2%的乙酸溶液调节p H为7.2,再按乙酸钠溶液:乙腈:甲醇=1:2:2(体积比)混合后过0.22um针孔过滤膜;
(5)样品的衍生:吸取衍生试剂和预处理后的发酵液按照1:1的比例混合,室温反应5min,取20μL进样;
(6)色谱分析:采用C18色谱柱(4.6mm×250mm),A、B混合流动相流速为1.0m L/min,柱温30℃,检测波长338nm,梯度洗脱;
(7)标准曲线的绘制与样品分析:精确称量GABA标准品10mg,用去离子水定容至100mL,然后精确量取5、10、20、30、40、50μL的标准品溶液,分别加入495、490、480、470、450mL的双蒸水,衍生测定,然后按照峰面积和GABA浓度绘制标准曲线;
GABA浓度(x)在0-5.0g/L的范围内与峰面积(y)的线性方程为:y=538133.54x-16245.85,R2=0.9990。
按照标准曲线方程根据样品的峰面积计算样品中的GABA浓度,测试结果见表1:
表1
注:*代表与实施例1组比较P<0.05。
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 (9)
1.一种益生菌山楂饮料,其特征在于,所述山楂饮料以山楂和梨为制备原料,经益生菌发酵制成。
2.根据权利要求1所述益生菌山楂饮料,其特征在于,所述梨为鸭梨、黄冠梨、雪花梨、雪梨、京白梨、库尔勒香梨中的一种或几种。
3.根据权利要求1所述益生菌山楂饮料,其特征在于,所述益生菌为嗜酸乳杆菌、鼠李糖乳杆菌、发酵乳杆菌、植物乳杆菌、乳双歧杆菌、凝结芽孢杆菌中的一种或几种。
4.权利要求1所述益生菌山楂饮料的制备方法,其特征在于,按照如下步骤进行:
(1)原料预处理:取鲜山楂果和梨,清洗去梗去核后混合,按重量比1:(1-3)的比例加入洁净水,榨汁机中榨汁得到果浆;
(2)向步骤(1)得到的果浆中加入果胶酶酶解,然后加入壳聚糖沉淀,再经过硅藻土过滤,真空浓缩得澄清的果汁;
(3)取经冻干处理后的有益菌菌粉,制备种子液;
(4)将果汁灭菌,冷却,接种步骤(3)制备的有益菌种子液,按接种量0.5-2%接种到灭菌果汁;于37℃恒温发酵14-48h,转入4℃后熟2-3天,得发酵成熟液;
(5)发酵成熟液检验合格后,无菌灌装得到饮料,0-4℃低温保藏。
5.权利要求1所述益生菌山楂饮料的制备方法,其特征在于,步骤(1)所述山楂果和梨的用量质量比为(1-5):1。
6.权利要求1所述益生菌山楂饮料的制备方法,其特征在于,步骤(2)所述果胶酶的加入量为0.1-0.8g/L;酶解条件为:在温度50℃、pH为3.5的条件下酶解1-5h。
7.权利要求1所述益生菌山楂饮料的制备方法,其特征在于,步骤(2)所述壳聚糖的加入量为0.1-0.5g/L。
8.权利要求1所述益生菌山楂饮料的制备方法,其特征在于,步骤(3)所述种子液的制备方法为:将有益菌菌粉加入到经115℃灭菌30min并冷却至室温的15%脱脂奶粉培养基中,接种量为1%,在37℃的恒温条件下培养24h后,得到有益菌的种子液。
9.权利要求1所述益生菌山楂饮料的制备方法,其特征在于,步骤(4)所述果汁灭菌的条件为:121℃灭菌20min。
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