CN114145403A - 健脾和胃、益肠排毒的葡萄益生菌保健原液及制备方法 - Google Patents
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Abstract
本发明属于保健饮品领域,具体涉及了一种健脾和胃、益肠排毒的葡萄益生菌保健原液及其制备方法,具体将新鲜带霜葡萄洗净、脱粒、除梗搅碎成葡萄浆为培养基,在特定温度和时间下发酵酶解来培养酪酸梭菌、乳酸杆菌、双歧杆菌、酵母菌、保加利亚乳杆菌、嗜热链球菌等益生菌,然后将葡萄渣过滤后所取得葡萄益生菌原浆加入适量木糖醇并进行灭活制成保健原液。本发明极大的拓展了葡萄及益生菌的应用范围,且最大程度的开发和保持了葡萄的营养临床保健价值和独特口味,为大众提供了一种新型的健脾和胃益肠排毒葡萄益生菌灭活发酵保健原液,充分保留了其营养及临床保健价值。
Description
技术领域
本发明属于保健饮品领域,具体涉及一种健脾和胃、益肠排毒的葡萄益生菌保健原液及制备方法,尤其涉及一种利用葡萄浆作为培养基,益生菌生物发酵而成的健脾和胃、益肠排毒的葡萄益生菌保健原液及制备方法。
背景技术
葡萄是世界上最古老分布最广的一种水果之一,因颜色鲜艳、味道鲜美,而且具有很高的营养和药用价值,被人们称为“水晶明珠”。成熟后的葡萄不仅味美可口,而且保健功效很多,可是由于不可抗拒的自然因素不能够保鲜和长期存放。目前市场上的葡萄制品及保健饮品很多,无论从口感还是营养、保健、风味上都不够理想,特别是没有葡萄本身的鲜味,口味较涩;加之人工色素及调味香精、增稠剂、防腐剂等添加剂的使用,使很多葡萄食品和饮品存在着诸多影响健康的不安全因素。
葡萄本身的成分以葡萄糖为主,所以易被人体胃肠直接吸收。医学研究证明,葡萄除了具有改善贫血、安胎、抗疲劳、抗氧化、杀菌、美容养颜的功能外,主要的功效是健脾和胃益肠排毒增强人体免疫力。脾作为中医五脏之一。与胃肠同受水谷,输布精微,为生命动力之源,故称为后天之本、气血生化之源。脾还是机体最大的免疫器官,占全身淋巴组织总量的25%,含有大量的淋巴细胞和巨嗜细胞,是机体细胞免疫和体液免疫的中心,脾产生的促吞噬素还是调节免疫力对抗肿瘤主要因素。
促吞噬素(Tuftsin)是美国Tufts大学教授Najjara于1970年首次发现的一种四肽物质,目前已知脾脏是体内促吞噬素的唯一来源。促吞噬素作为一个参与免疫调节的体液因子,具有显著的抗肿瘤作用,而葡萄中含有的白藜芦醇的成分,能直接被脾吸收产生促吞噬素有效防止细胞恶变或者抑制恶性肿瘤的增长,而且能够阻止白血病细胞的分裂;通过激活多核白细胞、单核细胞、巨嗜细胞,提高他们的吞噬、游离及产生细胞毒的功能,增强机体细胞免疫功能。除此之外,脾脏还产生其他多种免疫因子,促进吞噬作用,清除体内外抗原及血液垃圾。
双歧杆菌、酪酸梭菌、酵母菌、保加利亚乳杆菌、嗜热链球菌和乳酸杆菌等是有益于人体健康的益生菌,在临床上普遍被应用于治疗消化系统疾病,特别是对幽门螺旋杆菌具有杀灭和抑制作用,是被临床实验证明有益胃肠健康、可增强人体免疫的益生菌类。目前,市场上有以鲜牛乳、羊乳为培养基发酵制成的双歧益生菌奶制品或药品制剂出现。但是,以酸奶和药品活菌制品出现的双歧益生菌制品受到保存和细菌活性周期的限制,益生菌的使用有很大的局限性。特别是黄种人中有很大一部分个体对牛、羊乳蛋白有过敏反应,单纯用牛乳作为双歧杆菌等益生菌发酵乳制品和药品的培养基,极大地限制了众多有益人体的有益益生菌的市场使用范围和临床应用范围。
发明内容
鉴于此,本发明的目的在于提供一种健脾和胃、益肠排毒的葡萄益生菌保健原液,旨在解决现有葡萄制品无法有效增强人体免疫力的问题。
本发明的另一目的在于提供一种健脾和胃、益肠排毒的葡萄益生菌保健原液的制备方法,旨在克服现有葡萄制品产业化应用存在较大局限性的缺陷。
为了达到上述发明目的,采取以下的技术方案:
健脾和胃、益肠排毒的葡萄益生菌保健原液的制备方法,包括以下步骤:
S1.将新鲜葡萄搅碎成葡萄浆作为益生菌发酵培养的培养基;
S2.从发酵牛羊乳制品中提取出固体粉状活菌苗,其中,所述固体粉状活菌苗包括1×107cfu/g的天然双歧杆菌、l×106cfu/g的酪酸梭菌、l×106cfu/g的酵母菌、l×l06cfu/g保加利亚乳杆菌、1×106cfu/g的嗜热链球菌和1×106cfu/g的乳酸杆菌;
S3.将搅碎的葡萄浆置于消毒后的发酵容器内,在连续搅拌条件下,加入原料重量0.3%的益生菌活菌苗,然后控制温度在25-30℃的条件下,密封发酵21-30天,去渣过滤后制成葡萄益生菌原浆液;
S4.将葡萄益生菌原浆移入消毒后的蒸煮器内,加入葡萄益生菌原浆液重量15-20%的木糖醇,常压下煮沸15-20min,灭活、过滤、瓶装、封口、灭菌后制成葡萄益生菌保健原液。
优选地,将新鲜葡萄洗净、脱粒、除梗后进行搅碎形成葡萄浆。
优选地,所述发酵容器选择陶瓷或不锈钢容器中的任意一种。
优选地,去渣过滤后制成葡萄益生菌原浆液具体过程为:将发酵完成的葡萄益生菌液过180-200目筛。
优选地,所述蒸煮器为不锈钢蒸煮器。
本发明提供的健脾和胃、益肠排毒的葡萄益生菌保健原液,是根据上述的制备方法制得。中医认为,葡萄味甘微酸、性平,具有健脾开胃生津,补肝肾、益气血、利二便之功效。《神农本草经》载文说:葡萄主“健脾润肠,益气,倍力强志,令人健美,耐饥,忍风寒。久食,轻身不老延年。”而葡萄酶解发酵后的益生菌保健原液可以有益胃肠道使脾脏及人体更好的吸收。
本发明的有益效果:本发明极大的拓展了葡萄及益生菌的应用范围,且最大程度的开发和保持了葡萄的营养临床保健价值和独特口味,为大众提供了一种新型的健脾和胃益肠排毒葡萄益生菌灭活发酵保健原液,原料来源丰富,成本低廉,制备工艺稳定,生产设备投资少,操作简单,易推广,产品保存期效长,充分保留了其营养及临床保健价值,市场需求和应用前景良好。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案,下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍,显而易见地,下面描述中的附图仅仅是本发明的一些实施例,对于本领域普通技术人员来讲,在不付出创造性劳动性的前提下,还可以根据这些附图获得其他的附图。
图1为本发明健脾和胃、益肠排毒的葡萄益生菌保健原液制备方法流程图。
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
下面结合图1来详细说明本发明的实施例。
实施例1
健脾和胃、益肠排毒的葡萄益生菌保健原液的制备方法,包括以下步骤:
S1.将100kg新鲜葡萄洗净、脱粒、除梗后搅碎成葡萄浆作为益生菌发酵培养的培养基;
S2.从发酵牛羊乳制品中提取分离出固体粉状活菌苗,其中,所述固体粉状活菌苗包括1×107cfu/g的天然双歧杆菌、l×106cfu/g的酪酸梭菌、l×106cfu/g的酵母菌、l×l06cfu/g保加利亚乳杆菌、1×106cfu/g的嗜热链球菌和1×106cfu/g的乳酸杆菌;
S3.将搅碎的葡萄浆置于消毒后的陶瓷发酵容器内,在连续搅拌条件下,加入饮用水150kg和原料重量0.3kg的益生菌活菌苗,然后控制温度在25℃的条件下,密封发酵21天,去渣过180目不锈钢筛过滤后制成葡萄益生菌原浆液220kg;
S4.将葡萄益生菌原浆移入消毒后的不锈钢蒸煮器,加入33kg的木糖醇,常压下煮沸20min,灌装入马口铁、铝合金饮料罐、玻璃或聚乙烯饮料瓶封口,经超高温瞬时灭菌,冷却至常温,检验合格,即为成品。
实施例2
健脾和胃、益肠排毒的葡萄益生菌保健原液的制备方法,包括以下步骤:
S1.将150kg新鲜葡萄洗净、脱粒、除梗后搅碎成葡萄浆作为益生菌发酵培养的培养基;
S2.从发酵牛羊乳制品中提取分离出固体粉状活菌苗,其中,所述固体粉状活菌苗包括1×107cfu/g的天然双歧杆菌、l×106cfu/g的酪酸梭菌、l×106cfu/g的酵母菌、l×l06cfu/g保加利亚乳杆菌、1×106cfu/g的嗜热链球菌和1×106cfu/g的乳酸杆菌;
S3.将搅碎的葡萄浆置于消毒后的不锈钢发酵容器内,在连续搅拌条件下,加入饮用水225kg和原料重量0.45kg的益生菌活菌苗,然后控制温度在28℃的条件下,密封发酵28天,去渣过200目不锈钢筛过滤后制成葡萄益生菌原浆液340kg;
S4.将葡萄益生菌原浆移入消毒后的不锈钢蒸煮器,加入61kg的木糖醇,常压下煮沸15min,过滤灌装入玻璃或聚乙烯饮料瓶封口,经超高温瞬时灭菌,冷却至常温,检验合格,即为成品。
实施例3
健脾和胃、益肠排毒的葡萄益生菌保健原液的制备方法,包括以下步骤:
S1.将200kg新鲜葡萄洗净、脱粒、除梗后搅碎成葡萄浆作为益生菌发酵培养的培养基;
S2.从发酵牛羊乳制品中提取分离出固体粉状活菌苗,其中,所述固体粉状活菌苗包括1×107cfu/g的天然双歧杆菌、l×106cfu/g的酪酸梭菌、l×106cfu/g的酵母菌、l×l06cfu/g保加利亚乳杆菌、1×106cfu/g的嗜热链球菌和1×106cfu/g的乳酸杆菌;
S3.将搅碎的葡萄浆置于消毒后的不锈钢发酵容器内,在连续搅拌条件下,加入饮用水300kg和原料重量0.6kg的益生菌活菌苗,然后控制温度在30℃的条件下,密封发酵30天,去渣过195目不锈钢筛过滤后制成葡萄益生菌原浆液475kg;
S4.将葡萄益生菌原浆移入消毒后的不锈钢蒸煮器,加入95kg的木糖醇,常压下煮沸19min,过滤灌装入玻璃或聚乙烯饮料瓶封口,经超高温瞬时灭菌,冷却至常温,检验合格,即为成品。
本发明以葡萄浆作为保健益生菌的培养基,极大地拓宽了双歧杆菌等益生菌培养基选材的应用范围;本发明用葡萄培养双岐杆菌等益生菌的发酵液生产的葡萄益生菌保健原液,具有鲜美的口味和良好的临床保健功能,为消费者提供了一种新型功能性葡萄益生菌保健原液;本发明原料来源丰富,成本低廉,制备工艺稳定,生产设备投资少,操作简单,易推广,产品保存期效长,充分保留了其营养及临床保健价值,市场需求和应用前景良好。
最后应说明的是:以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (6)
1.健脾和胃、益肠排毒的葡萄益生菌保健原液的制备方法,其特征在于,包括以下步骤:
S1.将新鲜葡萄搅碎成葡萄浆作为益生菌发酵培养的培养基;
S2.从发酵牛羊乳制品中提取出固体粉状活菌苗,其中,所述固体粉状活菌苗包括1×107cfu/g的天然双歧杆菌、l×106cfu/g的酪酸梭菌、l×106cfu/g的酵母菌、l×l06 cfu/g保加利亚乳杆菌、1×106cfu/g的嗜热链球菌和1×106cfu/g的乳酸杆菌;
S3.将搅碎的葡萄浆置于消毒后的发酵容器内,在连续搅拌条件下,加入原料重量0.3%的益生菌活菌苗,然后控制温度在25-30℃的条件下,密封发酵21-30天,去渣过滤后制成葡萄益生菌原浆液;
S4.将葡萄益生菌原浆移入消毒后的蒸煮器内,加入葡萄益生菌原浆液重量15-20%的木糖醇,常压下煮沸15-20min,灭活、过滤、瓶装、封口、灭菌后制成葡萄益生菌保健原液。
2.根据权利要求1所述的健脾和胃、益肠排毒的葡萄益生菌保健原液的制备方法,其特征在于,将新鲜葡萄洗净、脱粒、除梗后进行搅碎形成葡萄浆。
3.根据权利要求1所述的健脾和胃、益肠排毒的葡萄益生菌保健原液的制备方法,其特征在于,所述发酵容器选择陶瓷或不锈钢容器中的任意一种。
4.根据权利要求1所述的健脾和胃、益肠排毒的葡萄益生菌保健原液的制备方法,其特征在于,去渣过滤后制成葡萄益生菌原浆液具体过程为:将发酵完成的葡萄益生菌液过180-200目筛。
5.根据权利要求1所述的健脾和胃、益肠排毒的葡萄益生菌保健原液的制备方法,其特征在于,所述蒸煮器为不锈钢蒸煮器。
6.健脾和胃、益肠排毒的葡萄益生菌保健原液,其特征在于,根据权利要求1所述的制备方法制得。
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