CN113528269A - 一种以菊苣根和豆渣为原料的组合发酵酒及其衍生品制备方法 - Google Patents
一种以菊苣根和豆渣为原料的组合发酵酒及其衍生品制备方法 Download PDFInfo
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- CN113528269A CN113528269A CN202110694712.8A CN202110694712A CN113528269A CN 113528269 A CN113528269 A CN 113528269A CN 202110694712 A CN202110694712 A CN 202110694712A CN 113528269 A CN113528269 A CN 113528269A
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- bean dregs
- chicory
- chicory root
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- fermented wine
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Abstract
本发明公开了一种以菊苣根和豆渣为原料的组合发酵酒及其衍生品制备方法,将菊苣根预处理后加主料和辅料,再加微生物和酶,采取液态或半固态或固态法发酵;得到的发酵液或曲经常规分离或处理后得到发酵酒及其衍生产品。本发明将菊苣与豆渣混合发酵可以提高菊苣和豆渣的利用率,提高产品附加值和经济效益。有效地消除豆渣中的抗营养因子,增加可利用的小分子营养物含量。菊苣与豆渣混合发酵所产出的酒精饮料含有菊苣和大豆中的功能物质。使之释放更完全,使产品更富于营养。
Description
技术领域
本发明涉及生物制品的制备方法,特别涉及一种以菊苣根和豆渣为原料的组合发酵酒及其衍生产品制备方法。
背景技术
菊苣(Cichorium intybus L.)属于菊科菊苣属,是一种多年生草本植物。菊苣作为药食两用植物,其地上部分与根均可作为药用。菊苣根中含有丰富的营养物质,如菊苣多糖、倍半萜内酯(菊苣素、山莴苣苦素、8-脱氧乳糖亮氨酸、愈创木酚苷等)、咖啡酸衍生物(菊苣酸、绿原酸、二咖啡酰酒石酸等)、脂肪、蛋白质、羟基香豆素、类黄酮、生物碱、类固醇、萜类、维生素(α-生育酚、γ-生育酚等)、β-胡萝卜素等(JelenaVesna TumbasJovana Jelena Krulj,Diego A.Moreno,Cristina García-Viguera,Marija -Solarov,Chicory(Cichorium intybus L.)as a foodingredient-Nutritional composition,bioactivity,safety,and health claims:Areview[J].Food Chemistry,2021,336)。同时菊苣还具有多种生物活性,如清热解毒、利尿消肿、健胃保肝、抗菌、抗糖尿病、降血脂、抗癌、抗氧化等(田蜜.菊苣药材质量标准的研究[D].河北科技大学,2019.)。目前关于菊苣根的应用主要作为菊粉提取的原料及作为菊苣茶(不发酵)。菊苣根的专利中,涉及酒精类饮品的专利仅有一种利用白酒制作固体饮料的专利(李丽.一种菊苣百合复合固体饮料制品及其制备方法[P].黑龙江省:CN110393249A,2019-11-01)以及一种作为酒曲的专利(陈立兵.以菊苣为原料的酒曲及其制备工艺[P].河北:CN107012039A,2017-08-04),菊苣除用于菊粉生产外,其他的用途很少。菊苣是一种生物量高的作物,其潜在的价值需进一步发掘。
豆渣和豆粕是豆腐生产和大豆提取大豆油之后的副产物,与其他粕类相比,量大质优。新鲜豆渣中的水份可达83%.干豆渣中含有60%的膳食纤维、18%的蛋白质、14%的碳水化合物及4%的粗脂肪等。膳食纤维作为第七大营养素,具有包括通便、降低血液胆固醇与血糖等多种作用。豆渣中的蛋白质含量高于大部分的粮食与蔬菜,且其中的蛋白质与大豆蛋白类似,均由球蛋白与清蛋白组成,属于优质蛋白(姜慧燕,邹礼根,翁丽萍,邱静,朱城冰.豆渣营养成分分析及蛋白质营养价值评价[J].食品工业,2020,41(06):325-328.)。
豆渣和豆粕应用中,含有的一些抗营养因子,如抗原蛋白、植酸、胰蛋白酶抑制因子、植物凝集素等是应用时的不利因素。这些抗营养因子会破坏动物的肠道结构,阻碍营养物质在肠道内的消化吸收和利用,影响健康,限制了豆渣或豆粕本身的应用范围(Wang C,Lin C,Su W,Zhang Y,Wang F,Wang Y,Shi C,Lu Z.Effects of supplementing sowdiets with fermented corn and soybean meal mixed feed during lactation on theperformance of sows and progeny[J].Journal of animal science,2018,96(1):206-214)。利用微生物发酵豆渣或豆粕可有效降低其中的抗营养因子含量,同时产生具有益生功能的多肽以及微生物代谢产物(Samantha Medeiros,Jingjing Xie,Paul W.Dyce,HughY.Cai,Kees DeLange,Hongfu Zhang,Julang Li.Isolation of bacteria fromfermented food and grass carp intestine and their efficiencies in improvingnutrient value of soybean meal in solid state fermentation[J].BioMed Central,2018,9(1)doi:10.1186/s40104-018-0245-1),一举两得。
发明内容
发明目的:本发明目的是提供一种以菊苣根和豆渣为原料的组合发酵酒及其衍生品制备方法。
技术方案:本发明提供一种以菊苣根和豆渣为原料的组合发酵酒及其衍生品制备方法,将菊苣根预处理后加主料和辅料,再加微生物和酶,采取液态或半固态或固态法发酵;得到的发酵液或曲经常规分离或处理后得到发酵酒及其衍生品(富含果糖、低聚糖、菊苣酸和膳食纤维等),使用两种原料进行组合发酵的优点是可以在水分、功能成份(菊苣酸和大豆黄酮等)和果聚糖、低聚糖、膳食纤维的利用方面进行优势互补。
菊苣根中含有大量的酚酸类物质,在乙醇等有机溶剂中的溶解良好,因此使用菊苣根作为底物发酵可以改善酒的风味及增加酒中的功能物质的含量,提高其保健效用。豆渣或豆粕具有丰富的营养,但其中含有的抗营养因子限制了应用,使用微生物发酵的方法可有效减少豆渣或豆粕中抗营养因子的量。豆渣中含有大量的水份在与菊苣进行配伍发酵时,可显著减少加水量,简化工艺,节约水资源,降低成本。
进一步地,所述衍生品为含果糖、低聚糖、菊苣酸或膳食纤维的制品。
进一步地,所述豆渣的添加量与菊苣根添加量的配比为100∶5~5∶100。
进一步地,所述微生物为产朊假丝酵母,用量为菊苣质量的0.05~0.5%。
进一步地,所述微生物为根霉,用量为菊苣根粉质量的0.08~1.0%。
进一步地,所述微生物为白曲霉,用量为菊苣根粉质量的0.05~1.0%。
进一步地,所述菊苣根预处理后加入辅料。所述辅料为高粱、小麦、麸皮、玉米、大米、小米或糯米。
进一步地,所述主料为豆渣或豆渣曲。
进一步地,所述酶为菊粉酶液或酶曲。
有益效果:本发明将菊苣与豆渣混合发酵有诸多优势,首先,将菊苣与豆渣混合发酵可以提高菊苣和豆渣的利用率,提高产品附加值和经济效益。有效地消除豆渣中的抗营养因子,增加可利用的小分子营养物含量。菊苣与豆渣混合发酵所产出的酒精饮料含有菊苣和大豆中的功能物质。使之释放更完全,使产品更富于营养。
具体实施方式
实施例1
100kg菊苣根经去杂粉碎,与100kg豆渣、5kg麸皮、5kg高粱进行混合,经灭菌放冷后加入酿酒酵母0.1kg,25℃发酵15天,经过滤得到菊苣根发酵原浆酒,发酵酒酒精度为10.2%,总酚为17.9μg/mL,总糖为10.8mg/mL,多肽为7.3mg/mL。提取剩余物为富含蛋白质的物料,可作为饲料或配料。
实施例2
50kg菊苣根经去杂粉碎,和150kg豆渣、2kg小麦、1kg玉米、1kg上次生产后的糟醅进行配伍,经灭菌放冷后加入酿酒酵母0.05kg,25℃发酵8天,经过滤得到菊苣根发酵原浆酒,发酵酒酒精度为11.8%,总酚为15.5μg/mL,总糖为12.8mg/mL,多肽为9.4mg/mL。提取剩余物为富含蛋白质的物料,可作为饲料或配料。
实施例3
80kg菊苣根经去杂粉碎,与100kg豆渣、5kg麸皮、5kg糯米、5kg糟醅进行混合,经灭菌放冷后加入菊粉酶曲0.1kg及酿酒酵母0.2kg,30℃发酵20天,经过滤得到菊苣根发酵原浆酒,发酵酒酒精度为12.4%,总酚为19.5μg/mL,总糖为14.8mg/mL,多肽为8.5mg/mL。提取剩余物为富含蛋白质的物料,可作为饲料或配料。
实施例4
80kg菊苣根经去杂粉碎,与90kg豆渣、5kg高粱、5kg小麦、5kg小米进行混合,经灭菌放冷后加入菊粉酶曲0.2kg及酿酒酵母0.2kg,30℃发酵20天,经过滤得到菊苣根发酵原浆酒,发酵酒酒精度为9.7%,总酚为17.5μg/mL,总糖为13.8mg/mL,多肽为10.2mg/mL。提取剩余物为富含蛋白质的物料,可作为饲料或配料。
实施例5
120kg菊苣根经去杂粉碎,与100kg豆渣、10kg高粱、5kg麸皮、5kg小米、10kg上次生产后的糟醅进行混合,经灭菌放冷后加入白曲霉菌0.05kg及酿酒酵母0.15kg,28℃混合发酵15天,经过滤得到菊苣根发酵原浆酒,发酵酒酒精度为10.2%,总酚为14.8μg/mL,总糖为17.8mg/mL,多肽为8.9mg/mL。提取剩余物为富含蛋白质的物料,可作为饲料或配料。
实施例6
20kg菊苣根经去杂粉碎,与150kg豆渣、8kg高粱、8kg麸皮、8kg小米、8kg上次生产后的糟醅进行混合,经灭菌放冷后加入酿酒酵母0.05kg,25℃发酵30天,经过滤得到菊苣根发酵原浆酒,发酵酒酒精度为12.7%,总酚为11.5μg/mL,总糖为12.7mg/mL,多肽为9.2mg/mL。提取剩余物为富含蛋白质的物料,可作为饲料或配料。
实施例7
80kg菊苣根经去杂粉碎,与120kg豆渣、5kg高粱、5kg小麦、5kg麸皮、5kg玉米、10kg上次生产后的糟醅进行混合,经灭菌放冷后加入根霉菌0.15kg及酿酒酵母0.3kg,28℃发酵20天,经过滤得到菊苣根发酵原浆酒,发酵酒酒精度为13.7%,总酚为14.5μg/mL,总糖为12.8mg/mL,多肽为6.8mg/mL。提取剩余物为富含蛋白质的物料,可作为饲料或配料。
实施例8
120kg菊苣根经去杂粉碎,与80kg豆渣、10kg高粱、10kg麸皮进行混合,经灭菌放冷后加入白曲霉菌0.2kg及酿酒酵母0.2kg,25℃混合发酵20天,经过滤得到菊苣根发酵原浆酒,发酵酒酒精度为8.7%,总酚为15.4μg/mL,总糖为14.8mg/mL,多肽为9.8mg/mL。提取剩余物为富含蛋白质的物料,可作为饲料或配料。
实施例9
70kg菊苣根经去杂粉碎,与100kg豆渣、10kg高粱、5kg麸皮、5kg小米、10kg上次生产后的糟醅进行混合,经灭菌放冷后加入白曲霉菌0.15kg、根霉菌0.15kg及酿酒酵母0.3kg,28℃混合发酵15天,经过滤得到菊苣根发酵原浆酒,发酵酒酒精度为10.5%,总酚为12.5μg/mL,总糖为11.8mg/mL,多肽为9.2mg/mL。提取剩余物为富含蛋白质的物料,可作为饲料或配料。
实施例10
100kg菊苣根经去杂粉碎,与100kg豆渣、10kg高粱、10kg小麦、5kg小米、10kg糯米进行混合,经灭菌放冷后加入产朊假丝酵母0.1kg及酿酒酵母0.1kg,28℃混合发酵15天,经过滤得到菊苣根发酵原浆酒,发酵酒酒精度为8.1%,总酚为11.2μg/mL,总糖为12.3mg/mL,多肽为9.8mg/mL。提取剩余物为富含蛋白质的物料,可作为饲料或配料。
实施例11
80kg菊苣根经去杂粉碎,与80kg豆渣、5kg小麦、5kg麸皮、5kg小米进行混合,经灭菌放冷后加入酿酒酵母0.1kg及菊粉酶曲0.2kg,25℃发酵20天,经过滤得到菊苣根发酵原浆酒,发酵酒酒精度为7.5%,总酚为15.2μg/mL,总糖为11.0mg/mL,多肽为8.2mg/mL。提取剩余物为富含蛋白质的物料,可作为饲料或配料。
实施例12
90kg菊苣根经去杂粉碎,与90kg豆渣、5kg高粱、5kg小麦、5kg麸皮、5kg小米、5kg糯米、10kg糟醅进行混合,经灭菌放冷后加入菊粉酶曲0.2kg及酿酒酵母0.2kg,30℃发酵15天,经过滤得到菊苣根发酵原浆酒,发酵酒酒精度为8.1%,总酚为16.5μg/mL,总糖为12.8mg/mL,多肽为12.5mg/mL。提取剩余物为富含蛋白质的物料,可作为饲料或配料。
实施例13
70kg菊苣根经去杂粉碎,与80kg豆粕、10kg高粱、5kg麸皮、5kg小米、10kg上次生产后的糟醅进行混合,经灭菌放冷后加入白曲霉菌0.15kg、根霉菌0.15kg及酿酒酵母0.15kg,28℃混合发酵15天,经过滤得到菊苣根发酵原浆酒,发酵酒酒精度为10.8%,总酚为12.8μg/mL,总糖为11.7mg/mL,多肽为9.6mg/mL。提取剩余物为富含蛋白质的物料,可作为饲料或配料。
实施例14
100kg菊苣根经去杂粉碎,与100kg豆粕、10kg高粱、10kg小麦、5kg小米、10kg糯米进行混合,经灭菌放冷后加入产朊假丝酵母0.1kg及酿酒酵母0.3kg,28℃混合发酵15天,经蒸馏得到菊苣根发酵原浆酒,发酵酒酒精度为16.2%。提取剩余物为富含蛋白质的物料,可作为饲料或配料。
实施例15
50kg菊苣根经去杂粉碎,与80kg豆粕、5kg小麦、5kg麸皮、5kg小米进行混合,经灭菌放冷后加入酿酒酵母0.1kg及菊粉酶曲0.2kg,25℃发酵20天,经蒸馏得到菊苣根发酵原浆酒,发酵酒酒精度为14.8%。提取剩余物为富含蛋白质的物料,可作为饲料或配料。
实施例16
90kg菊苣根经去杂粉碎,与100kg豆粕、5kg高粱、5kg小麦、5kg麸皮、5kg小米、5kg糯米、10kg糟醅进行混合,经灭菌放冷后加入菊粉酶曲0.2kg及酿酒酵母0.2kg,30℃发酵15天,经蒸馏得到菊苣根发酵原浆酒,发酵酒酒精度为15.4%。提取剩余物为富含蛋白质的物料,可作为饲料或配料。
性能测试:
实验1澄清度检测方法:分别取实施例1、实施例2、实施例3、实施例4、实施例5的酒样注入1cm比色皿中,于波长680nm处,测定透光率,以透光率反映澄清度,透光率超过90%即为合格。检测结果见表1。
表1澄清度检测结果
实验2热稳定性实验:分别取实施例1、实施例2、实施例3、实施例4、实施例5的酒样加热至80℃并保持2小时,在室温下静止48小时后查看是否有沉淀,检测结果见表2。
表2热稳定性检测结果
由表2可见,相关产品有较好的热稳定性。
实验3感官度评价:对实施例制得的菊苣根发酵原浆酒进行感官评价,结果见表3。
表3感官评分标准
其感官评价结果见表4。
表4菊苣根发酵原浆酒感官评分结果
Claims (10)
1.一种以菊苣根和豆渣为原料的组合发酵酒及其衍生产品制备方法,其特征在于:将菊苣根预处理后加主料和辅料,再加微生物和酶,采取液态或半固态或固态法发酵;得到的发酵液或曲经常规分离或处理后得到发酵酒及其衍生产品。
2.根据权利要求1所述的以菊苣根和豆渣为原料的组合发酵酒及其衍生产品制备方法,其特征在于:所述衍生产品为果糖、低聚糖、菊苣酸或膳食纤维。
3.根据权利要求1所述的以菊苣根和豆渣为原料的组合发酵酒及其衍生产品制备方法,其特征在于:所述豆渣的添加量与菊苣根添加量的配比为100∶5~5∶100;辅料添加量占总原料的0%~20%。
4.根据权利要求1所述的以菊苣根和豆渣为原料的组合发酵酒及其衍生产品制备方法,其特征在于:所述微生物为产朊假丝酵母,用量为菊苣质量的0.05~0.5%。
5.根据权利要求1所述的以菊苣根和豆渣为原料的组合发酵酒及其衍生产品制备方法,其特征在于:所述微生物为根霉,用量为菊苣根粉质量的0.08~1.0%。
6.根据权利要求1所述的以菊苣根和豆渣为原料的组合发酵酒及其衍生产品制备方法,其特征在于:所述微生物为白曲霉,用量为菊苣根粉质量的0.05~1.0%。
7.根据权利要求1所述的以菊苣根和豆渣为原料的组合发酵酒及其衍生产品制备方法,其特征在于:所述菊苣根预处理后加入辅料。
8.根据权利要求1所述的以菊苣根和豆渣为原料的组合发酵酒及其衍生产品制备方法,其特征在于:所述辅料为高粱、小麦、麸皮、玉米、大米、小米或糯米。
9.根据权利要求1所述的以菊苣根和豆渣为原料的组合发酵酒及其衍生产品制备方法,其特征在于:所述主料为豆渣或豆渣曲。
10.根据权利要求1所述的以菊苣根和豆渣为原料的组合发酵酒及其衍生产品制备方法,其特征在于:所述酶为菊粉酶液或酶曲。
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CN107012039A (zh) * | 2016-01-27 | 2017-08-04 | 承德上农生物技术服务有限公司 | 以菊苣为原料的酒曲及其制备工艺 |
CN111154599A (zh) * | 2020-03-06 | 2020-05-15 | 永康市绿苑农副产品配送有限公司 | 一种抗氧化的豆渣白酒酿造方法 |
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US4671962A (en) * | 1985-12-10 | 1987-06-09 | S.A.R.L. "Chicoree Leroux" | Chicory base drink and method of preparing same |
CN107012039A (zh) * | 2016-01-27 | 2017-08-04 | 承德上农生物技术服务有限公司 | 以菊苣为原料的酒曲及其制备工艺 |
CN111154599A (zh) * | 2020-03-06 | 2020-05-15 | 永康市绿苑农副产品配送有限公司 | 一种抗氧化的豆渣白酒酿造方法 |
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