CN113974061A - 一种混合菌种发酵脱花青素黑米的方法及脱花青素黑米发酵液 - Google Patents
一种混合菌种发酵脱花青素黑米的方法及脱花青素黑米发酵液 Download PDFInfo
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Abstract
本发明公开了一种混合菌种发酵脱花青素黑米的方法及脱花青素黑米发酵液。本发明的方法包括:挑选颗粒完整无霉变的脱花青素黑米,粉碎成黑米粉;将黑米粉进行糊化处理;然后依次加入α‑淀粉酶和糖化酶分别进行酶解液化,得到酶解液;过滤后,按一定比例接入保加利亚乳杆菌和植物乳杆菌进行厌氧发酵。上述发酵方法提高了酚类和黄酮类物质的含量,所得发酵液中总酚和总黄酮含量分别提高了50.811~64.697mg/mL,42.838~50.808mg/mL,本发明的发酵方法具有投资小、工艺及设备简单、生产成本低以及生产过程无废水、废气产生等优点,本发明的方法提高了黑米副产物的利用价值,具有广泛的应用前景。
Description
技术领域
本发明涉及一种混合菌种发酵脱花青素黑米的方法及脱花青素黑米发酵液,属于食品发酵技术领域。
背景技术
黑米属于禾本科植物,是一种非常珍贵的稻米品种,其类别有红色、黑色、黑红双色等。黑米可分为黑糯米和黑粘米两种,这是由于我国种植条件的差异而造成其品种的不同。黑米外表皮乌黑发亮,其中含有丰富的脂肪、蛋白质、粗纤维和矿质营养等成分,特别含白米缺乏的维生素、花青素、黄酮、多酚等物质。其蛋白质和脂肪含量均比一般大米高,黑米的蛋白质含量比其浅色同类分别高10%-60%,构成其蛋白质的氨基酸种类齐全,配比合理,必需氨基酸的比例较高,有“黑珍珠”和“世界米中之王”的美誉,是一种药食兼用的大米,其食用价值高,可制作成各种营养食品和酒酿。
黑米是典型的全谷物,黑米植物化学物质包括类胡萝卜素(叶黄素、玉米黄质、隐黄质和胡萝卜素)、酚类物质和维生素E。酚类物质又包括酚酸(对香豆酸、咖啡酸、阿魏酸、香草酸和丁香酸)以及黄酮类物质(黄酮醇、黄酮酮、儿茶素和花青素)。黑米酚类化合物具有较强的抗氧化活性,能有效清除损伤脂质、蛋白质和DNA等大生物分子的自由基,黑米中所含的丰富的蛋白质、氨基酸、糖类、特别是白米缺乏的维生素、花青素、黄酮、多酚等物质都表现出抗氧化的功效,常被用于抗氧化产品的开发,或提取其表皮的花青素应用于药物中,但是提取过花青素的黑米一般只能用做饲料,利用率和附加值较低。
发明内容
本发明解决的技术问题是:提取过花青素的黑米存在利用率低等问题。
为了解决上述技术问题,本发明提供了一种混合菌种发酵脱花青素黑米的方法,包括以下步骤:
步骤1):挑选颗粒完整无霉变的脱花青素黑米,粉碎成黑米粉;
步骤2):将黑米粉进行糊化处理,得到黑米糊;
步骤3):在黑米糊中加入α-淀粉酶进行酶解液化;
步骤4):在经步骤3)酶解液化后所得的黑米汁中加入糖化酶再次酶解,得到糖化液,过滤后得到待发酵黑米汁;
步骤5):在步骤4)所得的待发酵黑米汁中按比例加入保加利亚乳杆菌与植物乳杆菌的混合菌种,进行厌氧发酵,得到脱花青素黑米发酵液。
优选地,所述步骤1)中的黑米粉的粒径为40~60目。
优选地,所述步骤2)中的糊化处理具体为:将黑米粉和去离子水按料液比80~120g:800~1200mL混合,搅拌均匀,加热到80~100℃,保温10~30min。
优选地,所述步骤3)中α-淀粉酶的规格为2000U/g,用量为黑米粉质量的0.5~0.7wt%;所述的酶解液化具体为:在黑米糊中加入α-淀粉酶搅拌混合均匀,再加热到75~85℃、保温50~70min,使黑米糊完全液化,然后冷却到60-62℃作为糖化液备用。
优选地,所述步骤4)中糖化酶添加量为黑米粉质量的0.3%。
优选地,所述步骤4)中酶解的条件为:温度60-62℃,时间4-6h。
优选地,所述步骤5)中的混合菌种中,保加利亚乳杆菌和植物乳杆菌的接种比例为2:1。
优选地,所述步骤5)中厌氧发酵的条件为:混合菌种的接种量6-10vol%,发酵时间24-48h,发酵温度30℃。
本发明还提供了上述的混合菌种发酵脱花青素黑米的方法发酵所得的脱花青素黑米发酵液,所述脱花青素黑米发酵液中的总酚含量为190~210mg/mL,总黄酮含量为250~270mg/mL。
本发明与现有技术相比,具有如下有益效果:
1.本发明以提取过花青素的黑米为原料,作为发酵培养基的基质,采用保加利亚乳杆菌和植物乳杆菌菌种作为混合菌种进行发酵,发酵后提高了黑米的酚类和黄酮类物质的含量,所得脱花青素黑米发酵液中总酚和总黄酮含量分别提高了50.811~64.697mg/mL,42.838mg/mL~50.808mg/mL,因此提高了脱花青素黑米副产物的利用价值;
2.本发明的投资小、工艺及设备简单、生产成本低,本发明发酵所得的脱花青素黑米发酵液可以应用于大众化营养保健食品,也可以用作抗氧化日化类产品的开发,且本发明的方法对环境友好,生产过程无废水、废气产生。
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。
以下实施例中所用到的黑米为脱花青素黑米,α-淀粉酶为OGO耐高温α-淀粉酶,规格为2000U/g,糖化酶为常规市售的食品级糖化酶;所用的乳酸菌是市售德氏乳杆菌保加利亚亚种CICC6045和市售植物乳杆菌CCTCC NO:M2019497。
实施例1
一种混合乳酸菌发酵提高总酚和总黄酮含量的脱花青素黑米发酵液的生产方法,具体包括以下步骤:
(1)原料的选择:挑选颗粒完整无霉变的脱花青素黑米,去除黑米中的碎米及附着在表面的杂质;
(2)黑米粉的制备:对步骤(1)中挑选处理后的黑米进行粉碎,粉碎后过50目筛得到黑米粉备用;
(3)糊化:将步骤(2)所得的黑米粉进行糊化处理,黑米粉和去离子水按料液比100g/1000mL混合,搅拌均匀,加热到90℃,保温20min;
(4)液化:将步骤(3)所得的糊化后的黑米粉加入α-淀粉酶进行酶解液化,α-淀粉酶(2000U/g)用量0.6%,搅拌混合均匀,再加热到80℃、保温60min,使黑米完全糊化、液化,然后冷却到60-62℃作为糖化液备用;
(5)糖化:将步骤(4)液化后的黑米粉加入糖化酶再次酶解,食品级糖化酶添加量0.3%,在60℃的恒温水浴锅中不断搅拌保温4h即得到糖化液,过滤后得到待发酵黑米汁,储藏在-20℃冰箱中备用;
(6)厌氧发酵:将步骤(5)中的黑米汁中按比例接入保加利亚乳杆菌和植物乳杆菌,进行厌氧发酵,两种乳酸菌接种量(保加利亚乳杆菌:植物乳杆菌=1:1)接种量6vol%,发酵时间36h,发酵温度30℃。
所得发酵液的总酚含量为190.179mg/mL,总黄酮含量为257.023mg/mL,而发酵前总酚含量约为139.368mg/mL,总黄酮含量约为213.189mg/mL,发酵后的总酚总黄酮分别比发酵前提高了50.811mg/mL,43.843mg/mL。
实施例2
一种混合菌种发酵脱花青素黑米提高总酚总黄酮含量的发酵液的生产方法,具体包括以下步骤:
(1)原料的选择:挑选颗粒完整无霉变的脱花青素黑米,去除黑米中的碎米及附着在表面的杂质;
(2)黑米粉的制备:对步骤(1)中挑选处理后的黑米进行粉碎,粉碎后过50目筛得到黑米粉备用;
(3)糊化:将步骤(2)所得的黑米粉进行糊化处理,黑米粉和去离子水按料液比100g/1000mL混合,搅拌均匀,加热到90℃,保温20min;
(4)液化:将步骤(3)所得的糊化后的黑米粉加入α-淀粉酶进行酶解液化,α-淀粉酶(2000U/g)用量0.6%,搅拌混合均匀,再加热到80℃、保温60min,使黑米完全糊化、液化,然后冷却到60-62℃作为糖化液备用;
(5)糖化:将步骤(4)液化后的黑米粉加入糖化酶再次酶解,食品级糖化酶添加量0.3%,在61℃的恒温水浴锅中不断搅拌保温5h即得到糖化液,过滤后得到待发酵黑米汁,储藏在-20℃冰箱中备用;
(6)厌氧发酵:将步骤(5)中的黑米汁中按比例接入保加利亚乳杆菌和植物乳杆菌,进行厌氧发酵,两种乳酸菌接种量(保加利亚乳杆菌:植物乳杆菌=2:1)接种量8vol%,发酵时间36h,发酵温度30℃。
所得发酵液的总酚含量为204.065mg/mL,总黄酮含量为263.997mg/mL,而发酵前总酚含量约为139.368mg/mL,总黄酮含量约为213.189mg/mL,发酵后的总酚总黄酮分别比发酵前提高了64.697mg/mL,50.808mg/mL。
实施例3
一种混合菌种发酵脱花青素黑米提高总酚总黄酮含量的发酵液的生产方法,具体包括以下步骤:
(1)原料的选择:挑选颗粒完整无霉变的脱花青素黑米,去除黑米中的碎米及附着在表面的杂质;
(2)黑米粉的制备:对步骤(1)中挑选处理后的黑米进行粉碎,粉碎后过50目筛得到黑米粉备用;
(3)糊化:将步骤(2)所得的黑米粉进行糊化处理,黑米粉和去离子水按料液比100g/1000mL混合,搅拌均匀,加热到90℃,保温20min;
(4)液化:将步骤(3)所得的糊化后的黑米粉加入α-淀粉酶进行酶解液化,高温α-淀粉酶(2000U/g)用量0.6%,搅拌混合均匀,再加热到80℃、保温60min,使黑米完全糊化、液化,然后冷却到60-62℃作为糖化液备用;
(5)糖化:将步骤(4)液化后的黑米粉加入糖化酶再次酶解,食品级糖化酶添加量0.3%,在62℃的恒温水浴锅中不断搅拌保温6h即得到糖化液,过滤后得到待发酵黑米汁,储藏在-20℃冰箱中备用;
(6)厌氧发酵:将步骤(5)中的黑米汁中按比例接入保加利亚乳杆菌和植物乳杆菌,进行厌氧发酵,两种乳酸菌接种量(保加利亚乳杆菌:植物乳杆菌=2:1)接种量8vol%,发酵时间48h,发酵温度30℃。
所得发酵液的总酚含量为198.699mg/mL,总黄酮含量约为256.027mg/mL,而发酵前总酚含量约为139.368mg/mL,总黄酮含量约为213.189mg/mL,发酵后的总酚总黄酮分别比发酵前提高了59.331mg/mL,42.838mg/mL。
以上所述,仅为本发明的较佳实施例,并非对本发明任何形式上和实质上的限制,应当指出,对于本技术领域的普通技术人员,在不脱离本发明的前提下,还将可以做出若干改进和补充,这些改进和补充也应视为本发明的保护范围。
Claims (9)
1.一种混合菌种发酵脱花青素黑米的方法,其特征在于,包括以下步骤:
步骤1):挑选颗粒完整无霉变的脱花青素黑米,粉碎成黑米粉;
步骤2):将黑米粉进行糊化处理,得到黑米糊;
步骤3):在黑米糊中加入α-淀粉酶进行酶解液化;
步骤4):在经步骤3)酶解液化后所得的黑米汁中加入糖化酶再次酶解,得到糖化液,过滤后得到待发酵黑米汁;
步骤5):在步骤4)所得的待发酵黑米汁中按比例加入保加利亚乳杆菌与植物乳杆菌的混合菌种,进行厌氧发酵,得到脱花青素黑米发酵液。
2.如权利要求1所述的混合菌种发酵脱花青素黑米的方法,其特征在于,所述步骤1)中的黑米粉的粒径为40~60目。
3.如权利要求1所述的混合菌种发酵脱花青素黑米的方法,其特征在于,所述步骤2)中的糊化处理具体为:将黑米粉和去离子水按料液比80~120g:800~1200mL混合,搅拌均匀,加热到80~100℃,保温10~30min。
4.如权利要求1所述的混合菌种发酵脱花青素黑米的方法,其特征在于,所述步骤3)中α-淀粉酶的规格为2000U/g,用量为黑米粉质量的0.5~0.7wt%;所述的酶解液化具体为:在黑米糊中加入α-淀粉酶搅拌混合均匀,再加热到75~85℃、保温50~70min,使黑米糊完全液化,然后冷却到60-62℃作为糖化液备用。
5.如权利要求1所述的混合菌种发酵脱花青素黑米的方法,其特征在于,所述步骤4)中糖化酶添加量为黑米粉质量的0.3%。
6.如权利要求1所述的混合菌种发酵脱花青素黑米的方法,其特征在于,所述步骤4)中酶解的条件为:温度60-62℃,时间4-6h。
7.如权利要求1所述的混合菌种发酵脱花青素黑米的方法,其特征在于,所述步骤5)中的混合菌种中,保加利亚乳杆菌和植物乳杆菌的接种比例为2:1。
8.如权利要求1所述的混合菌种发酵脱花青素黑米的方法,其特征在于,所述步骤5)中厌氧发酵的条件为:混合菌种的接种量6-10vol%,发酵时间24-48h,发酵温度30℃。
9.权利要求1~8中任意一项所述的混合菌种发酵脱花青素黑米的方法发酵所得的脱花青素黑米发酵液,其特征在于,所述脱花青素黑米发酵液中的总酚含量为190~210mg/mL,总黄酮含量为250~270mg/mL。
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