CN113907235A - 一种微生物发酵果汁 - Google Patents
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种微生物发酵果汁,该果汁以百香果果实和百香果果皮作为原料,加入复合菌剂发酵后,加入异抗坏血酸钠,再加入蓝莓多糖制备获得,所述复合菌剂为植物乳杆菌、果胶酯酶、β‑葡聚糖酶和聚半乳糖醛酸酶按照接种量比2:2:1:1组成。本发明制得的果汁富含维生素A、维生素C和黄酮等物质,使果汁具有提神醒脑、排毒养颜、解酒护肝、增强免疫力等功效,并且加入了蓝莓多糖调和百香果的酸涩味,使果汁具有较好的风味和品质。
Description
技术领域
本发明属于果汁加工技术领域,具体涉及一种微生物发酵果汁。
背景技术
百香果是举世闻名的香料水果,有“果汁之王”的美誉,广泛分布于世界热带、亚热带地区。百香果含有人体所需17种氨基酸、多种维生素和类胡萝卜素,其中包括非常丰富的维生素C和维生素A等,另外还含有丰富的钙、磷、铁和多种氨基酸等物质及微量元素,具有排毒养颜、通顺肠道、缓解疲劳、安神镇静、促进新陈代谢和增强免疫力等功效。
随着百香果进入大众视野,以其独特风味迅速得到了大众的喜爱,市场迅速开发了百香果产品的种类,比如果汁、果脯、果醋等百香果产品。但市场上的百香果果汁饮料,品类单一,采用榨取工艺制备的饮料口感酸涩,氨基酸、多种维生素等有效成分含量低,缺少营养价值。因此本发明提供一种微生物发酵果汁,提高了百香果果汁中维生素和黄酮等有效成分的含量。
发明内容
本发明的目的是解决现有技术的不足,提供一种微生物发酵果汁,具体采用以下的技术方案:
一种微生物发酵果汁,以百香果果实和百香果果皮作为原料,加入复合菌剂发酵后,加入异抗坏血酸钠,再加入蓝莓多糖制备获得,所述复合菌剂为植物乳杆菌、果胶酯酶、β-葡聚糖酶和聚半乳糖醛酸酶按照接种量比2:2:1:1组成。
优选地,由以下按重量份计的原料组成:150-200份百香果果实、40-60份百香果果皮、2-5份蓝莓多糖、5-10份复合菌剂、1份异抗坏血酸钠和100-150份水。
优选地,所述蓝莓多糖的制备方法包括以下步骤:将蓝莓果洗净后破碎,加入水打浆并搅拌,取上清液,将上清液浓缩至原有体积的20%时,加入蓝莓质量的4~7%的纤维素酶,然后加入食用乙醇静置2-3h,将静置后的上清液做离心,留下沉淀物,即为蓝莓多糖。
优选地,所述果汁的制备方法包括以下步骤:选取果实饱满和表皮略有皱纹的百香果作为原料,将150-200份百香果果实和40-60份百香果果皮洗净后切块,加入100-150份水打浆,获得百香果果浆;之后加入1份异抗坏血酸钠,再加入5-10份复合菌剂酶解发酵百香果果浆,过滤除渣后,最后加入2-5份蓝莓多糖,灭菌后制备获得果汁。
优选地,酶解发酵温度为25-30℃,酶解发酵时间为1-3天。
优选地,灭菌温度为95~100℃,灭菌时间为30秒。
本发明的有益效果为:以百香果果实和百香果果皮作为原料,加入植物乳杆菌、果胶酯酶、β-葡聚糖酶和聚半乳糖醛酸酶组成的复合菌剂发酵,获得的果汁富含维生素A、维生素C和黄酮等物质,使果汁具有提神醒脑、排毒养颜、解酒护肝、增强免疫力等功效,并且加入了蓝莓多糖调和百香果的酸涩味,使果汁具有较好的风味和品质。
具体实施方式
以下将结合实施例对本发明的构思及产生的技术效果进行清楚、完整的描述,以充分地理解本发明的目的、方案和效果。需要说明的是,在不冲突的情况下,本申请中的实施例及实施例中的特征可以相互组合。
实施例1
制备蓝莓多糖:
取100g蓝莓果洗净后破碎,加入适量水打浆并搅拌,取上清液,将上清液浓缩至原有体积的20%时,加入4g纤维素酶,然后加入食用乙醇静置3h,将静置后的上清液离心,留下沉淀物,获得蓝莓多糖。
实施例2
选取果实饱满和表皮略有皱纹的百香果作为原料,将150g百香果果实和40g百香果果皮洗净后切块,加入100g水打浆,获得百香果果浆;之后加入1g异抗坏血酸钠,再加入5g由植物乳杆菌、果胶酯酶、β-葡聚糖酶和聚半乳糖醛酸酶按照接种量比2:2:1:1组成的复合菌剂,25℃酶解发酵百香果果浆3天,过滤除渣后,最后加入2g蓝莓多糖,100℃灭菌30s后制备获得果汁。
实施例3
选取果实饱满和表皮略有皱纹的百香果作为原料,将200g百香果果实和60g百香果果皮洗净后切块,加入150g水打浆,获得百香果果浆;之后加入1g异抗坏血酸钠,再加入10g由植物乳杆菌、果胶酯酶、β-葡聚糖酶和聚半乳糖醛酸酶按照接种量比2:2:1:1组成的复合菌剂,30℃酶解发酵百香果果浆2天,过滤除渣后,最后加入5g蓝莓多糖,100℃灭菌30s后制备获得果汁。
实施例4
选取果实饱满和表皮略有皱纹的百香果作为原料,将175g百香果果实和50g百香果果皮洗净后切块,加入120g水打浆,获得百香果果浆;之后加入1g异抗坏血酸钠,再加入8g由植物乳杆菌、果胶酯酶、β-葡聚糖酶和聚半乳糖醛酸酶按照接种量比2:2:1:1组成的复合菌剂,30℃酶解发酵百香果果浆3天,过滤除渣后,最后加入3g蓝莓多糖,95℃灭菌30s后制备获得果汁。
对比例1:
将150g百香果果实和40g百香果果皮洗净后切块,加入100g水打浆,获得百香果果浆;之后加入1g异抗坏血酸钠,再加入5g由植物乳杆菌、果胶酯酶、β-葡聚糖酶按照接种量比2:2:1组成的复合菌剂,25℃酶解发酵百香果果浆3天,过滤除渣后,最后加入2g蓝莓多糖,100℃灭菌30s后制备获得果汁。
对比例2:
将150g百香果果实和40g百香果果皮洗净后切块,加入100g水打浆,获得百香果果浆;之后加入1g异抗坏血酸钠,再加入5g由果胶酯酶、β-葡聚糖酶和聚半乳糖醛酸酶按照接种量比2:1:1组成的复合菌剂,25℃酶解发酵百香果果浆3天,过滤除渣后,最后加入2g蓝莓多糖,100℃灭菌30s后制备获得果汁。
对比例3:
将150g百香果果实和40g百香果果皮洗净后切块,加入100g水打浆,获得百香果果浆;之后加入1g异抗坏血酸钠,再加入5g由植物乳杆菌、果胶酯酶、β-葡聚糖酶和聚半乳糖醛酸酶按照接种量比2:2:1:1组成的复合菌剂,25℃酶解发酵百香果果浆3天,过滤除渣后,100℃灭菌30s后制备获得果汁。
对比例4:
将150g百香果果实和40g百香果果皮洗净后切块,加入100g水打浆,获得百香果果浆;之后加入1g异抗坏血酸钠,过滤除渣后,加入2g蓝莓多糖,获得果汁。
将实施例2-4制备的果汁随机分给50个群众试用,试用者对本果汁进行了感官方面的评分,具体见表1。
表1 色泽与口感评价
将实施例2-4和对比例1-3制备的果汁测定维生素C、维生素A和黄酮的含量,具体见表2。
表2 果汁的维生素C、维生素A和黄酮的含量
检测产品 | 维生素A(mg/100g) | 维生素C(mg/100g) | 黄酮(mg/100g) |
实施例2 | 4.2 | 66.7 | 1.02 |
实施例3 | 3.8 | 63.5 | 0.98 |
实施例4 | 4.3 | 67.0 | 1.05 |
对比例1 | 3.2 | 48.1 | 0.83 |
对比例2 | 2.8 | 56.0 | 0.70 |
对比例3 | 3.6 | 60.0 | 0.96 |
对比例4 | 2.0 | 37.2 | 0.66 |
以上所述,只是本发明的较佳实施例而已,本发明并不局限于上述实施方式,只要其以相同的手段达到本发明的技术效果,都应属于本发明的保护范围。在本发明的保护范围内其技术方案和/或实施方式可以有各种不同的修改和变化。
Claims (6)
1.一种微生物发酵果汁,其特征在于,以百香果果实和百香果果皮作为原料,加入复合菌剂发酵后,加入异抗坏血酸钠,再加入蓝莓多糖制备获得,所述复合菌剂为植物乳杆菌、果胶酯酶、β-葡聚糖酶和聚半乳糖醛酸酶按照接种量比2:2:1:1组成。
2.根据权利要求1所述的一种微生物发酵果汁,其特征在于,由以下按重量份计的原料组成:150-200份百香果果实、40-60份百香果果皮、2-5份蓝莓多糖、5-10份复合菌剂、1份异抗坏血酸钠和100-150份水。
3.根据权利要求1所述的一种微生物发酵果汁,其特征在于,所述蓝莓多糖的制备方法包括以下步骤:将蓝莓果洗净后破碎,加入水打浆并搅拌,取上清液,将上清液浓缩至原有体积的20%时,加入蓝莓质量的4~7%的纤维素酶,然后加入食用乙醇静置2-3h,将静置后的上清液离心,留下沉淀物,即为蓝莓多糖。
4.根据权利要求1所述的一种微生物发酵果汁,其特征在于,所述果汁的制备方法包括以下步骤:选取果实饱满和表皮略有皱纹的百香果作为原料,将150-200份百香果果实和40-60份百香果果皮洗净后切块,加入100-150份水打浆,获得百香果果浆;之后加入1份异抗坏血酸钠,再加入5-10份复合菌剂酶解发酵百香果果浆,过滤除渣后,最后加入2-5份蓝莓多糖,灭菌后制备获得果汁。
5.根据权利要求2所述的一种微生物发酵果汁,其特征在于,酶解发酵温度为25-30℃,酶解发酵时间为1-3天。
6.根据权利要求2所述的一种微生物发酵果汁,其特征在于,灭菌温度为95~100℃,灭菌时间为30秒。
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CN105779191A (zh) * | 2015-10-12 | 2016-07-20 | 冯雪群 | 一种富硒百香果酒的制备方法 |
CN106929385A (zh) * | 2017-04-18 | 2017-07-07 | 贺州学院 | 一步法发酵制备百香果醋的方法 |
CN107325925A (zh) * | 2017-09-06 | 2017-11-07 | 河北科技师范学院 | 一种安梨果酒及其制备方法 |
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