CN113995072A - 一种大米胚芽发酵饮料加工方法 - Google Patents
一种大米胚芽发酵饮料加工方法 Download PDFInfo
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- CN113995072A CN113995072A CN202111363909.XA CN202111363909A CN113995072A CN 113995072 A CN113995072 A CN 113995072A CN 202111363909 A CN202111363909 A CN 202111363909A CN 113995072 A CN113995072 A CN 113995072A
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- rice
- rice germ
- fermented beverage
- fermentation
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Classifications
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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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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Zoology (AREA)
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Abstract
本发明公开了一种大米胚芽发酵饮料加工方法,具体步骤包括清洗糊化匀浆、酶解、杀菌、接种发酵、离心过滤、调配和灌装灭菌;将清洗后的大米胚芽糊化匀浆,混合酶液酶解后接种1g/mL~3g/mL菌液,在43℃下发酵18h~30h后离心过滤得到发酵液,对发酵液进行口味调配和巴氏杀菌后得到大米胚芽发酵饮料。本发明旨在提高大米副产物胚芽的利用率,实现精深加工扩大经济效益,发酵过程采用混合菌种发酵,充分利用胚芽中的蛋白质、不饱和脂肪酸等多种营养物质,制得发酵饮料产品口感风味好,米香浓郁,并且具有一定的抗氧化功能活性作用,为补充人体所需的必需营养素提供了很好的补充源。
Description
技术领域
本发明属于大米副产物精深加工技术领域,具体涉及一种大米胚芽发酵饮料加工方法。
背景技术
大米胚芽作为精白米生产的副产物,是稻米的精华,是有生命力的物质,大米胚芽很小,只占稻谷重量的2%~3.5%,却含有稻米64%的重要营养成分,以及90%以上的人体必需元素,有“天然营养宝库”之称,被视为“植物中的软黄金”。大米胚芽富含蛋白质、不饱和脂肪酸、维生素、矿物质等营养成分,其中蛋白质和脂类含量均在20%以上,蛋白质中氨基酸组成较为平衡,脂类中80%以上是不饱和脂肪酸,必需脂肪酸质量分数达47%,还含有70 多种抗氧化成分,包括维生素E、γ-氨基丁酸、谷胱甘肽、角鲨烯、多种维生素B、亚油酸、米胚蛋白、六磷酸肌醇、γ-谷维素、γ-阿魏酸、N-去氢神经酰胺、膳食纤维、半纤维素等,其营养价值是大米胚乳部分的20倍。
受制米工艺限制,生产精白米时,胚芽、麸皮、碎米等被脱去,造成大量营养成分损失,胚芽的利用率不高,未能实现经济利益最大化。现有大米胚芽由于工艺加工条件不足,脱除时与碎米混合情况严重,难以分离,致使针对大米副产物的精深加工研究不足,目前市售产品主要以胚芽米和胚芽油为主,种类单一且保质期短容易变质,且加工方式是简单碾制压榨,保藏方式一般为真空保存,技术水平不高,对营养物质保存效果不好,至今没有单独以胚芽为主原料的产品,不能满足多样化和健康饮食的需求。
发明内容
发明目的:针对现有技术和产品中的上述不足,本发明提供了一种大米胚芽发酵饮料加工方法,该方法能高效利用精白米生产的副产物——大米胚芽,提高大米胚芽深加工利用率,提高经济附加值,同时制得的具有一定抗氧化功能的发酵饮料,丰富食品饮料市场。
技术方案:为实现上述目的,本发明解决其技术问题所采用的技术方案是:提供一种大米胚芽发酵饮料及其加工方法,包括以下步骤:
(1)清洗:对大米胚芽清洗除杂;
(2)糊化:将步骤(1)中处理后的大米胚芽置于恒温蒸锅中进行糊化15~25 min;
(3)匀浆:将步骤(2)中处理后的大米胚芽按料液比1:8~15在破壁机中进行匀浆3min~8 min;
(4)酶解:将步骤(3)中糊化冷却至55℃~65℃的大米胚芽浆溶液加入料液比为0.2%~0.6%的混合酶液(淀粉酶:蛋白酶=1:1),酶解时间1 h~2 h,再加入料液比为0.1%~0.3%的糖化酶酶解1 h~2 h;
(5)灭菌:将步骤(4)中处理后的大米胚芽浆溶液放入高压灭菌锅,灭菌温度121℃,灭菌时间15 min~20 min;
(6)发酵:将步骤(5)中灭菌后的大米胚芽静置冷却,500 mL胚芽浆中加入浓度为1g/mL~3 g/mL的混合菌液1 mL(保加利亚乳杆菌:嗜热链球菌:嗜酸乳杆菌:植物乳杆菌:干酪乳杆菌=5~8:1~2:1~2:2~4:2~4),混匀后按1/2~3/4灌装量进行发酵,发酵温度为38℃~45℃,发酵时间为18 h~30 h;
(7)离心过滤:将步骤(6)中发酵后的发酵液进行离心过滤,得到金黄澄清的大米胚芽发酵液;
(8)调配:将步骤(7)中澄清发酵液进行口味调配,添加5%~15%混合糖粉(木糖醇:低聚木糖重量比为10~8:1~1)调节甜度,后续根据不同口味分别加入1%~3%桑葚提取物、1%~3%蓝莓提取物、1%~3%玫瑰提取物,得到金黄色或淡粉色的大米胚芽发酵饮料;
(9)杀菌灌装:将步骤(8)中得到的发酵饮料灌装密封好后,在60℃~80℃灭菌5min~30 min。
进一步地,步骤(2)中糊化时间为15 min~25 min。
进一步地,步骤(3)中料液比为1:8~10,匀浆时间为3 min~8 min。
进一步地,步骤(4)中混合酶液料液比为0.2%~0.6%,混合酶组成为淀粉酶:蛋白酶=1:1,酶解时间1 h~2 h。
进一步地,步骤(4)再次加入料液比为0.1%~0.3%的糖化酶酶解1 h~2 h。
进一步地,步骤(5)中灭菌温度为121℃,灭菌时间为15 min~20 min。
进一步地,步骤(6)中菌液浓度为1 g/mL~3 g/mL,菌液组成为保加利亚乳杆菌:嗜热链球菌:嗜酸乳杆菌:植物乳杆菌:干酪乳杆菌=5~8:1~2:1~2:2~4:2~4,灌装量为1/2~3/4。
进一步地,步骤(6)中发酵温度为38℃~45℃,发酵时间为18 h~30 h。
进一步地,步骤(8)中混合糖粉中木糖醇:低聚木糖的重量比为10~8:1~1。
进一步地,步骤(8)中桑葚提取物添加量1%~3%、葛根提取物添加量1%~3%、玫瑰提取物添加量1%~3%。
进一步地,步骤(9)中灭菌温度为60℃~80℃,时间为5 min~30 min。
本发明的有益效果是:本发明中制得的大米胚芽饮料具有大米和桑葚、玫瑰等特有清香风味,具有营养全面,甜度适中,口感优良的优点,且本发明的制备方法具有发酵时间短,操作简单,安全隐患低的优点。
本发明中的方法先将大米胚芽清洗除尘后在蒸锅中加热蒸熟,使得大米胚芽中的脂肪酶和脂氧合酶活性降低,减少由酶带来的褐变和不饱和脂肪酸氧化现象,然后将大米胚芽研磨匀浆酶解,使得胚芽中营养物质尽可能的溶出,为后续菌种发酵提供足够的基础物质,帮助后续发酵过程中菌种繁殖的效率和底物的利用率,提高大米胚芽饮料的风味,最后通过口感调配和灭菌,能够更好的提升饮料口感,保证良好口味,延长保质期。
本发明中使用的菌粉采用混合菌粉,能够充分利用不同菌种的发酵特性,发挥出协同作用的优势,保加利亚乳杆菌和嗜热链球菌是普通发酵中的常见菌种,发酵产酸效率高,植物乳杆菌和干酪乳杆菌则能够以植物性蛋白作为底物,对植物性发酵效果更好,口感更佳。本发明中将木糖醇和低聚木糖按一定比例混合,充分发挥协同作用。利用高甜度低热量的低聚木糖和木糖醇复配使其最终甜度达到与5%~15%蔗糖相近糖度。复配糖粉中的低聚木糖有益于肠道,作为益生元更加绿色健康,木糖醇能减少对食用者口腔以及肠道的负担,充分符合健康食品的要求。本发明中利用蓝莓、桑葚、玫瑰提取物作为口味调配原料,能够充分利用其花青素抗氧化性和花果香气,提高饮料的功能性,更加符合消费者的需求。
具体实施方式
下面通过具体的实施例对本发明进一步说明,应当指出,对于本领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干变型和改进,这些也应视为属于本发明的保护范围。
实施例1:一种大米胚芽发酵饮料加工方法,具体步骤如下:
(1)清洗:对大米胚芽清洗除杂;
(2)糊化:将步骤(1)中处理后的大米胚芽置于恒温蒸锅中进行糊化15 min;
(3)匀浆:将步骤(2)中处理后的大米胚芽按料液比1:10在破壁机中进行匀浆8min;
(4)酶解:将步骤(3)中糊化冷却至55℃~65℃的大米胚芽浆溶液加入料液比为0.4%的混合酶液(淀粉酶:蛋白酶=1:1),酶解时间1 h,再加入料液比为0.2%的糖化酶酶解1h;
(5)灭菌:将步骤(4)中处理后的大米胚芽浆溶液放入高压灭菌锅,灭菌温度121℃,灭菌时间15 min;
(6)发酵:将步骤(5)中灭菌后的大米胚芽静置冷却,加入料液比为2 g/mL的混合菌液(保加利亚乳杆菌:嗜热链球菌:嗜酸乳杆菌:植物乳杆菌:干酪乳杆菌=5:1:1:2:2),混匀后按3/4灌装量进行发酵,发酵温度为42℃,发酵时间为24h;
(7)离心过滤:将步骤(6)中发酵后的发酵液进行离心过滤,得到金黄澄清的大米胚芽发酵液;
(8)调配:将步骤(7)中澄清发酵液进行口味调配,添加5%混合糖粉(木糖醇:低聚木糖重量比为10:1)调节甜度,得到金黄色的大米胚芽发酵饮料;
(9)杀菌灌装:将步骤(8)中得到的发酵饮料灌装密封好后,在60℃~80℃灭菌5min~30 min。
实施例2:一种大米胚芽发酵饮料加工方法,具体步骤如下:
(1)清洗:对大米胚芽清洗除杂;
(2)糊化:将步骤(1)中处理后的大米胚芽置于恒温蒸锅中进行糊化15 min;
(3)匀浆:将步骤(2)中处理后的大米胚芽按料液比1:8在破壁机中进行匀浆8min;
(4)酶解:将步骤(3)中糊化冷却至55℃~65℃的大米胚芽浆溶液加入料液比为0.4%的混合酶液(淀粉酶:蛋白酶=1:1),酶解时间1 h,再加入料液比为0.2%的糖化酶酶解1h;
(5)灭菌:将步骤(4)中处理后的大米胚芽浆溶液放入高压灭菌锅,灭菌温度121℃,灭菌时间15 min;
(6)发酵:将步骤(5)中灭菌后的大米胚芽静置冷却,加入料液比为2 g/mL的混合菌液(保加利亚乳杆菌:嗜热链球菌:嗜酸乳杆菌:植物乳杆菌:干酪乳杆菌=5:1:1:2:2),混匀后按3/4灌装量进行发酵,发酵温度为42℃,发酵时间为24h;
(7)离心过滤:将步骤(6)中发酵后的发酵液进行离心过滤,得到金黄澄清的大米胚芽发酵液;
(8)调配:将步骤(7)中澄清发酵液进行口味调配,添加5%混合糖粉(木糖醇:低聚木糖重量比为10:1)调节甜度,得到金黄色的大米胚芽发酵饮料;
(9)杀菌灌装:将步骤(8)中得到的发酵饮料灌装密封好后,在60℃~80℃灭菌5min~30 min。
实施例3:一种大米胚芽发酵饮料加工方法,具体步骤如下:
(1)清洗:对大米胚芽清洗除杂;
(2)糊化:将步骤(1)中处理后的大米胚芽置于恒温蒸锅中进行糊化15 min;
(3)匀浆:将步骤(2)中处理后的大米胚芽按料液比1:10在破壁机中进行匀浆8min;
(4)酶解:将步骤(3)中糊化冷却至55℃~65℃的大米胚芽浆溶液加入料液比为0.4%的混合酶液(淀粉酶:蛋白酶=1:1),酶解时间1 h,再加入料液比为0.2%的糖化酶酶解1h;
(5)灭菌:将步骤(4)中处理后的大米胚芽浆溶液放入高压灭菌锅,灭菌温度121℃,灭菌时间15 min;
(6)发酵:将步骤(5)中灭菌后的大米胚芽静置冷却,加入料液比为2 g/mL的混合菌液(保加利亚乳杆菌:嗜热链球菌:嗜酸乳杆菌:植物乳杆菌:干酪乳杆菌=5:1:1:2:2),混匀后按3/4灌装量进行发酵,发酵温度为42℃,发酵时间为18h;
(7)离心过滤:将步骤(6)中发酵后的发酵液进行离心过滤,得到金黄澄清的大米胚芽发酵液;
(8)调配:将步骤(7)中澄清发酵液进行口味调配,添加5%混合糖粉(木糖醇:低聚木糖重量比为10:1)调节甜度,得到金黄色的大米胚芽发酵饮料;
(9)杀菌灌装:将步骤(8)中得到的发酵饮料灌装密封好后,在60℃~80℃灭菌5min~30 min。
实施例4:一种大米胚芽发酵饮料加工方法,具体步骤如下:
(1)清洗:对大米胚芽清洗除杂;
(2)糊化:将步骤(1)中处理后的大米胚芽置于恒温蒸锅中进行糊化15 min;
(3)匀浆:将步骤(2)中处理后的大米胚芽按料液比1:10在破壁机中进行匀浆8min;
(4)酶解:将步骤(3)中糊化冷却至55℃~65℃的大米胚芽浆溶液加入料液比为0.4%的混合酶液(淀粉酶:蛋白酶=1:1),酶解时间1 h,再加入料液比为0.2%的糖化酶酶解1h;
(5)灭菌:将步骤(4)中处理后的大米胚芽浆溶液放入高压灭菌锅,灭菌温度121℃,灭菌时间15 min;
(6)发酵:将步骤(5)中灭菌后的大米胚芽静置冷却,加入料液比为2 g/mL的混合菌液(保加利亚乳杆菌:嗜热链球菌:嗜酸乳杆菌:植物乳杆菌:干酪乳杆菌=5:1:1:2:2),混匀后按1/2灌装量进行发酵,发酵温度为42℃,发酵时间为24h;
(7)离心过滤:将步骤(6)中发酵后的发酵液进行离心过滤,得到金黄澄清的大米胚芽发酵液;
(8)调配:将步骤(7)中澄清发酵液进行口味调配,添加5%混合糖粉(木糖醇:低聚木糖重量比为10:1)调节甜度,得到金黄色的大米胚芽发酵饮料;
(9)杀菌灌装:将步骤(8)中得到的发酵饮料灌装密封好后,在60℃~80℃灭菌5min~30 min。
对比例1:与实施例1相比,取消步骤(2)中的预糊化工序。
对比例2:与实施例1相比,取消步骤(4)中的酶解工序。
对比例3:与实施例1相比,取消步骤(5)中的第一次灭菌工序。
对比例4:与实施例1相比,步骤(7)中的离心改为静置过滤。
试验例:分别对实施例1~4和对比例1~4制备得到的发酵饮料各项性能进行检测,其检测结果见表1
表1 大米胚芽发酵饮料性能指标
pH | 总酸g/L | 还原糖/100 g | 饮料色泽 | 感官评价 | |
实施例1 | 3.97 | 4.51 | 3.22 | 金黄色 | 饮料呈现金黄色,均匀细腻无沉淀分层,有米香味,酸味柔和 |
实施例2 | 4.04 | 5.30 | 3.00 | 金黄色 | 饮料呈现金黄色,均匀细腻无沉淀分层,有米香味,酸味过酸 |
实施例3 | 4.35 | 2.95 | 3.20 | 金黄色 | 饮料呈现金黄色,均匀细腻无沉淀分层,有米香味,酸味偏淡 |
实施例4 | 4.89 | 3.19 | 4.12 | 金黄色 | 饮料呈现较深金黄色,无沉淀分层,有米香味,酸味偏淡,产率较低 |
对比例1 | 5.28 | 2.32 | 2.69 | 淡黄色 | 饮料呈淡黄色,无分层但香气口味过于寡淡 |
对比例2 | 5.89 | 1.32 | 1.35 | 淡黄色 | 饮料呈较浅的金黄色,香气寡淡 |
对比例3 | 2.89 | 4.34 | 1.69 | 暗黄色 | 饮料呈较暗的米黄色,口味不佳,易被杂菌污染 |
对比例4 | 3.89 | 4.38 | 3.15 | 暗黄色 | 饮料呈较暗的黄色,有沉淀分层,有米香味,酸味柔和 |
由表1的各项检测结果可知,实施例1~4制备得到的大米发酵饮料原液的综合性能均优于对比例1~4,其中,尤以实施例1为最佳,实施例1~3的还原糖含量相差无几,由此,采用本发明方法的各项步骤及参数,得到的大米发酵饮料呈现金黄色,不同口味调配后,呈现淡粉色均匀细腻无沉淀分层,有米香味,酸味柔和;本发明能有效解决大米胚芽生产储藏过程中难以保存、产品种类单一的问题;采用菌种复配发酵,提高发酵效率,利用预糊化和酶解,帮助解决酶促褐变和脂质氧化的问题,发酵中产生的小分子酸、氨基酸和调配添加的各种提取物均具有较强的抗氧化功能,既能够延长保质期,又满足健康需求;加工工艺简单可行,解决了大米胚芽深加工利用问题。
Claims (2)
1.一种大米胚芽发酵饮料及其加工方法,其特征在于包括以下操作步骤:
(1)清洗:对大米胚芽清洗除杂;
(2)糊化:将步骤(1)中处理后的大米胚芽置于恒温蒸锅中进行糊化15 min~25 min;
(3)匀浆:将步骤(2)中处理后的大米胚芽按料液比1:8~15在破壁机中进行匀浆3 min~8 min;
(4)酶解:将步骤(3)中糊化冷却至55℃~65℃的大米胚芽浆溶液加入料液比为0.2%~0.6%的混合酶液(淀粉酶:蛋白酶=1:1),酶解时间1 h~2 h,再加入料液比为0.1%~0.3%的糖化酶酶解1 h~2 h;
(5)灭菌:将步骤(4)中处理后的大米胚芽浆溶液放入高压灭菌锅,灭菌温度121℃,灭菌时间15 min~20 min;
(6)发酵:将步骤(5)中灭菌后的大米胚芽静置冷却,向500 mL胚芽浆中加入浓度为1g/mL~3 g/mL的混合菌液1 mL(保加利亚乳杆菌:嗜热链球菌:嗜酸乳杆菌:植物乳杆菌:干酪乳杆菌=5~8:1~2:1~2:2~4:2~4),混匀后按1/2~3/4灌装量进行发酵,发酵温度为38℃~45℃,发酵时间为18 h~30 h;
(7)离心过滤:将步骤(6)中发酵后的发酵液进行离心过滤,得到金黄澄清的大米胚芽发酵液;
(8)调配:将步骤(7)中的澄清发酵液进行口味调配,添加5%~15%混合糖粉(木糖醇:低聚木糖重量比为10~8:1~1)调节甜度,后续根据不同口味分别加入1%~3%桑葚提取物、1%~3%蓝莓提取物、1%~3%玫瑰提取物,得到金黄色或淡粉色的大米胚芽发酵饮料;
(9)杀菌灌装:将步骤(8)中得到的发酵饮料灌装密封好后,在60℃~80℃灭菌5 min~30min。
2.根据权利要求1所述的大米胚芽发酵饮料加工方法,其特征在于,步骤(2)中糊化时间为15 min~25 min;
根据权利要求1所述的大米胚芽发酵饮料加工方法,其特征在于,步骤(3)中料液比为1:8~10,匀浆时间为3 min~8 min;
根据权利要求1所述的大米胚芽发酵饮料加工方法,其特征在于,步骤(4)中混合酶液料液比为0.2%~0.6%,混合酶组成为淀粉酶:蛋白酶=1:1,酶解时间1 h~2 h;
根据权利要求1所述的大米胚芽发酵饮料加工方法,其特征在于,步骤(4)中再次加入料液比为0.1%~0.3%的糖化酶酶解1 h~2 h;
根据权利要求1所述的大米胚芽发酵饮料加工方法,其特征在于,步骤(5)中灭菌温度为121℃,灭菌时间为15 min~20 min;
根据权利要求1所述的大米胚芽发酵饮料加工方法,其特征在于,步骤(6)中菌液浓度为1 g/mL~3 g/mL,菌液组成为保加利亚乳杆菌:嗜热链球菌:嗜酸乳杆菌:植物乳杆菌:干酪乳杆菌=5~8:1~2:1~2:2~4:2~4;灌装量为1/2~3/4;
根据权利要求1所述的大米胚芽发酵饮料加工方法,其特征在于,步骤(6)中发酵温度为38℃~45℃,发酵时间为18 h~ 30h;
根据权利要求1所述的大米胚芽发酵饮料加工方法,其特征在于,步骤(8)中混合糖粉中木糖醇:低聚木糖的重量比为10~8:1~1;
根据权利要求1所述的大米胚芽发酵饮料加工方法,其特征在于,步骤(8)中桑葚提取物添加量1%~3%、蓝莓提取物添加量1%~3%、玫瑰提取物添加量1%~3%;
根据权利要求1所述的大米胚芽发酵饮料加工方法,其特征在于,步骤(9)中灭菌温度为60℃~80℃,时间为5 min~30 min。
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