CN113678976A - 一种具有清除自由基活性的花椒叶发酵饮料及其制备方法 - Google Patents
一种具有清除自由基活性的花椒叶发酵饮料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种具有清除自由基活性的花椒叶发酵饮料及其制备方法。原料包括花椒叶，食用辅料，菌种及水。制备方法：从花椒嫩叶中剔除肉眼可见的杂质，并挑选，然后加水打浆，然后过滤备用；将食用辅料中的水果/蔬菜根据需要去皮去核，分别经组织捣碎机处理，得到颗粒状浆液；将除菌种外的所有原料，按比例称重、混合后灭菌；然后在25‑45℃条件下，加入菌种，发酵24‑144h。花椒叶发酵饮料色泽淡黄色，透明，果香味纯正浓郁，有花椒嫩叶香，味甜，无麻感，具有清除自由基活性。本产品可作为饮料以及饮料、糖果、饼干、调味品等食品的辅料。本发明可提高花椒叶的附加值，具有广阔的应用前景。
Description
技术领域
本发明涉及一种花椒叶发酵饮料及制备方法，属于食品饮料加工技术领域。
背景技术
花椒(Zanthoxylum bungeanum)为芸香科花椒属植物。花椒全植株都可以利用，花椒嫩叶中除碳水化合物含量较低外，纤维素、脂肪、蛋白质、胡萝卜素、VD、矿物质和氨基酸含量均较高，可供食用。花椒叶中还有较高含量的挥发油、黄酮类物质和酚类物质，具有较强的抗氧化性。研究表明花椒和花椒叶中共有18种挥发性成分且相对含量差异较小，同时花椒叶中含有与花椒果皮中类似的酰胺类化合物成分，因此花椒叶可作为花椒的代替品使用。
花椒叶产量很大，但是一直以来忽略了花椒叶的合理利用。目前我国对于花椒叶的利用，除少部分花椒嫩芽用于鲜食、制茶和酱菜外，大部分的花椒叶在花椒加工过程中被丢弃，不仅浪费资源，而且污染环境。因此充分利用现有资源开发新产品，不仅可以拓宽花椒叶的应用范围，还可以提高花椒叶附加值，增加经济效益。
发明内容
本发明所要解决的技术问题是：提供一种花椒叶发酵饮料及制备方法，该饮料以花椒叶为主要成分，充分利用花椒叶资源及其具有的较强的清除自由基生物活性，提高花椒叶附加值。
为了解决上述技术问题，本发明所采用如下技术方案：
一种具有清除自由基活性的花椒叶发酵饮料，原料包括花椒叶，食用辅料，菌种及水。
所述的花椒叶为青或红花椒树的初生叶或者继生嫩叶，采摘后清洗、挑选，清除纤维化老叶子、枯叶子和病害叶子。
优选地，所述的食用辅料包括水果、蔬菜和甜味剂中的至少一种。
优选地，所述的食用辅料包括花椒叶、苹果、沃柑和蔗糖中的至少两种。
优选地，所述的菌种为菌种干粉，为植物乳杆菌N13、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按照重量比1:1:1:1:1配制而成。
优选地，原料包括以重量份数计的花椒叶5-30份，苹果1-10份，沃柑5-20份，蔗糖10-20份，菌种0.1-1.5份及水10-80份。
本发明还提供了上述具有清除自由基活性的花椒叶发酵饮料的制备方法，包括以下步骤：
步骤1)：从花椒嫩叶中剔除肉眼可见的杂质，并挑选，然后加水打浆，然后过滤备用；
步骤2)：将食用辅料中的水果/蔬菜根据需要去皮去核，分别经组织捣碎机处理，得到颗粒状浆液；
步骤3)：将除菌种外的所有原料，按比例称重、混合后灭菌；然后在25-45℃条件下，加入菌种，发酵24-144h；
步骤4)：将步骤3)所得发酵液在75-100℃加热1-10min，过滤，冷却即可。
优选地，其特征在于，所述步骤1)中花椒嫩叶与水的重量比为1：1。
优选地，其特征在于，所述步骤1)中过滤采用40目滤布。
优选地，其特征在于，所述步骤3)中的灭菌采用灭菌锅加热至121℃保温30min。
花椒叶发酵饮料色泽淡黄色，透明，果香味纯正浓郁，有花椒嫩叶香，味甜，无麻感，具有清除自由基活性。本产品可作为饮料以及饮料、糖果、饼干、调味品等食品的辅料。本发明可提高花椒叶的附加值，具有广阔的应用前景。
相对于现有技术，本发明具有如下有益效果：
1.本发明花椒叶发酵饮料充分利用了花椒叶中的营养和风味物质，提高了花椒叶的附加值，拓宽了花椒叶的应用范围。未见现有文献对这方面的报道。
2.本发明的花椒叶发酵饮料，口感甜，有水果香气且带有花椒嫩叶的清香，具有特殊的风味。
3.本发明的花椒叶发酵饮料，在DPPH体系中具有清除自由基活性。
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
步骤一：新鲜花椒嫩叶按照重量比1:1加水打浆，40目滤布过滤。
步骤二：新鲜苹果、沃柑等去皮去核，分别经组织捣碎机粉碎，制备粗颗粒浆液。
步骤三：分别称取物料：50g花椒叶浆、20g苹果浆、50g沃柑浆，100g蔗糖，775g水，混合均匀，灭菌锅加热至121℃保温30min。
步骤四：放冷后，加入5.0g菌种干粉，在37℃条件下，发酵120h。
步骤五：发酵液经100℃加热5min，放冷后过滤，得到产品。经6人根据感官评价表1评分取均值，最终感官评分为35.0。
表1感官评分表
实施例2
步骤一：同实施例1
步骤二：同实施例1
步骤三：分别称取物料：100g花椒叶浆、20g苹果浆、100g沃柑浆，140g蔗糖，634g水，混合均匀，放置灭菌锅中加热至121℃保温30min。
步骤四：放冷后，加入6.0g菌种干粉，在37℃条件下，发酵96h。
步骤五：发酵液经100℃加热5min，放冷后过滤，得到产品。经6人根据实施例1中的感官评分表评分取均值，最终感官评分为38.0。
实施例3
步骤一：同实施例1
步骤二：同实施例1
步骤三：分别称取物料：150g花椒叶浆、40g苹果浆、120g沃柑浆，140g蔗糖，541g水，混合均匀，放置灭菌锅中加热至121℃保温30min。
步骤四：放冷后，加入9.0g菌种干粉，在37℃条件下，发酵90h。
步骤五：发酵液经100℃加热5min，放冷后过滤，得到产品。经6人根据实施例1中的感官评分表评分取均值，最终感官评分为36.3。
实施例4
步骤一：同实施例1
步骤二：同实施例1
步骤三：分别称取物料：200g花椒叶浆、60g苹果浆、120g沃柑浆，140g蔗糖，468g水，混合均匀，放置灭菌锅中加热至121℃保温30min。
步骤四：放冷后，加入12.0g菌种干粉，在37℃条件下，发酵72h。
步骤五：发酵液经100℃加热5min，放冷后过滤，得到产品。经6人根据实施例1中的感官评分表评分取均值，最终感官评分为35.0。
实施例5
步骤一：同实施例1
步骤二：同实施例1
步骤三：分别称取物料：300g花椒叶浆、50g苹果浆、100g沃柑浆，120g蔗糖，415g水，混合均匀，放置灭菌锅中加热至121℃保温30min。
步骤四：放冷后，加入15.0g菌种干粉，在39℃条件下，发酵50h。
步骤五：发酵液经100℃加热5min，放冷后过滤，得到产品。经6人根据实施例1中的感官评分表评分取均值，最终感官评分为36.0。
实施例6
步骤一：同实施例1
步骤二：同实施例1
步骤三：分别称取物料：100g花椒叶浆、100g苹果浆、200g沃柑浆，100g蔗糖，494g水，混合均匀，放置灭菌锅中加热至121℃保温30min。
步骤四：放冷后，加入6.0g菌种干粉，在39℃条件下，发酵96h。
步骤五：发酵液经100℃加热5min，放冷后过滤，得到产品。经6人根据实施例1中的感官评分表评分取均值，最终感官评分为38.3。
Claims (9)
1.一种具有清除自由基活性的花椒叶发酵饮料，其特征在于，原料包括花椒叶，食用辅料，菌种及水。
所述的花椒叶为青或红花椒树的初生叶或者继生嫩叶，采摘后清洗、挑选，清除纤维化老叶子、枯叶子和病害叶子。
2.如权利要求1所述的具有清除自由基活性的花椒叶发酵饮料，其特征在于，所述的食用辅料包括水果、蔬菜和甜味剂中的至少一种。
3.如权利要求1所述的具有清除自由基活性的花椒叶发酵饮料，其特征在于，所述的食用辅料包括花椒叶、苹果、沃柑和蔗糖中的至少两种。
4.如权利要求1所述的具有清除自由基活性的花椒叶发酵饮料，其特征在于，所述的菌种为菌种干粉，为植物乳杆菌N13、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按照重量比1:1:1:1:1配制而成。
5.如权利要求1所述的具有清除自由基活性的花椒叶发酵饮料，其特征在于，原料包括以重量份数计的花椒叶5-30份，苹果1-10份，沃柑5-20份，蔗糖10-20份，菌种0.1-1.5份及水10-80份。
6.权利要求1-5任意一项所述的具有清除自由基活性的花椒叶发酵饮料的制备方法，其特征在于，包括以下步骤：
步骤1)：从花椒嫩叶中剔除肉眼可见的杂质，并挑选，然后加水打浆，然后过滤备用；
步骤2)：将食用辅料中的水果/蔬菜根据需要去皮去核，分别经组织捣碎机处理，得到颗粒状浆液；
步骤3)：将除菌种外的所有原料，按比例称重、混合后灭菌；然后在25-45℃条件下，加入菌种，发酵24-144h；
步骤4)：将步骤3)所得发酵液在75-100℃加热1-10min，过滤，冷却即可。
7.如权利要求6所述的具有清除自由基活性的花椒叶发酵饮料的制备方法，其特征在于，所述步骤1)中花椒嫩叶与水的重量比为1：1。
8.如权利要求6所述的具有清除自由基活性的花椒叶发酵饮料的制备方法，其特征在于，所述步骤1)中过滤采用40目滤布。
9.如权利要求6所述的具有清除自由基活性的花椒叶发酵饮料的制备方法，其特征在于，所述步骤3)中的灭菌采用灭菌锅加热至121℃保温30min。
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| JPH10201455A (ja) * | 1997-01-23 | 1998-08-04 | Kagome Co Ltd | 人参汁の乳酸発酵飲料 |
| JP2009153419A (ja) * | 2007-12-26 | 2009-07-16 | Nippon Del Monte Corp | 果実乳酸発酵組成物 |
| KR20150099630A (ko) * | 2014-02-21 | 2015-09-01 | 재단법인 임실치즈과학연구소 | 야채/과일 발효액 제조방법과 상기 발효액을 이용한 발효유 및 발효푸딩의 제조방법 |
| KR20160088271A (ko) * | 2016-07-13 | 2016-07-25 | 안수정 | 식물발효액 및 그 제조방법 |
| CN111418746A (zh) * | 2020-04-07 | 2020-07-17 | 中国农业大学 | 南瓜、苹果复合发酵饮料及其制备方法和应用 |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10201455A (ja) * | 1997-01-23 | 1998-08-04 | Kagome Co Ltd | 人参汁の乳酸発酵飲料 |
| JP2009153419A (ja) * | 2007-12-26 | 2009-07-16 | Nippon Del Monte Corp | 果実乳酸発酵組成物 |
| KR20150099630A (ko) * | 2014-02-21 | 2015-09-01 | 재단법인 임실치즈과학연구소 | 야채/과일 발효액 제조방법과 상기 발효액을 이용한 발효유 및 발효푸딩의 제조방법 |
| KR20160088271A (ko) * | 2016-07-13 | 2016-07-25 | 안수정 | 식물발효액 및 그 제조방법 |
| CN111418746A (zh) * | 2020-04-07 | 2020-07-17 | 中国农业大学 | 南瓜、苹果复合发酵饮料及其制备方法和应用 |
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