CN114717075A - 一种采用富硒活性酵母制备富硒桑椹果酒的方法 - Google Patents
一种采用富硒活性酵母制备富硒桑椹果酒的方法 Download PDFInfo
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Abstract
本发明公开了一种采用富硒活性酵母制备富硒桑椹果酒的方法,属于食品发酵技术领域。首先制备富硒活性酵母,之后采用富硒活性酵母发酵富硒桑椹酒,最后添加L‑硒‑甲基硒代半胱氨酸,提高桑椹酒的硒含量以达到富硒的标准要求。经富硒活性酵母发酵的桑椹果酒,既保留了桑椹本身原有的营养物质及功能效果,又增加了桑椹发酵制品的硒含量,满足消费者对营养及功能的要求。此外,酿酒酵母能够高效、安全地将无机硒转化为有机硒并富集在菌体内,避免了无机硒对人体的毒副作用,同时有机硒的引入不会使桑椹酒品质下降,这为发酵富硒桑椹酒提供了一种有效方法。
Description
技术领域
本发明属于食品发酵技术领域,具体涉及一种采用富硒活性酵母制备富硒桑椹果酒的方法。
背景技术
我国种桑养蚕的历史十分悠久,且桑椹资源丰富。在中国古代,桑椹一直被当作药材来使用,中医典籍《本草纲目》、《滇南本草》记载“桑椹味甘,寒,无毒。入肝、肾经,利五脏关节,通血气,益肾脏而固精,久服黑发明目,利气消肿”。现代科学研究表明桑椹含有丰富的营养物质及活性成分,且桑椹具有众多的生理功效,这与桑椹中含有丰富的多酚类物质如花青素、黄烷酮、黄酮醇、酚酸等活性成分有关。在1993年桑椹被国家卫生部列入“即是食品又是药品”的名单中。
硒元素是人体必不可少的一种微量元素,并且对维持人体健康具有重要意义。硒元素是人体谷胱甘肽过氧化物酶(GSH-Px)活力中心的重要组成部分,它在人体内表现出强力的抗氧化作用。人体在新陈代谢过程中会产生氧化活性很强的活性氧自由基以及脂质过氧化物等。当氧化自由基过多的产生时,自生的抗氧化体系无法及时消除,导致活性氧自由基以及抗氧化体系之间的平衡被破坏,从而产生氧化应激反应。氧化应激反应是导致产生多种疾病的原因之一,如糖尿病、高血压、心脑血管疾病、癌症等。适量补充硒元素能够增强人体的抗氧化能力,并提高人体的免疫力,对众多的慢性疾病起到治疗和预防作用。
随着社会的发展,人民群众对养身保健的注重程度大大增加,桑椹因其独特的保健功效引起了广泛关注。但是桑椹汁多皮薄容易破损,不易长途运输,且采摘期短且集中,容易导致滞销,造成资源浪费。为了解决这一问题,通常将桑椹制成相应的产品,如桑椹干、桑椹酒、桑椹果醋、桑椹酵素等。桑椹酒是以新鲜桑椹为主要原料,经酒精发酵,酿造而成的产品。相比于桑椹干,桑椹酒能较大程度的保留新鲜桑椹原有的营养物质。虽然桑椹酒本身的营养价值高,但是为了进一步增加桑椹小浆果的附加值及功能。采用富硒酿酒酵母进行酒精发酵,在桑椹酒原有营养物质的基础上,提高硒的含量,同时富硒酵母发酵的桑椹酒风味更加丰富,易满足消费者对营养与感观的要求。
如今随着技术的发展,市面上的富硒产品多种多样,但是对于富硒果酒的开发却相对欠缺,而且关于富硒桑椹酒的研究更是少之又少。传统以富硒桑椹果制备富硒桑椹酒的方法对原料的要求高,且受桑椹生长周期的限制,本发明采用富硒活性酵母制备富硒桑椹酒,添加的硒元素通过取代酵母细胞内半胱氨酸或蛋氨酸中硫的位置结合到酵母蛋白中,能够高效、安全地将无机硒转化为有机硒并富集在酵母体内。采用富硒活性酵母发酵生产富硒桑椹酒,区别于其它使用富硒桑椹果发酵的桑椹酒,可增加硒含量,这种发酵方式无需对原料进行特殊处理,便于标准化生产。这为生产高品质的富硒果酒提供了另一种选择方式,同时也满足了消费者对营养健康的追求。
发明内容
本发明的目的是提供一种采用富硒活性酵母制备富硒桑椹果酒的方法,增加桑椹酒当中硒元素的含量,提高桑椹酒的功能和附加值,满足消费者对富硒桑椹酒的需求。
一种采用富硒活性酵母制备富硒桑椹果酒的方法,按照下述步骤进行:
(1)原料处理
挑选成熟、无腐败、完整的桑椹,用打浆机将桑椹破碎打浆,同时添加适量的焦亚硫酸钾进行抑菌处理。
(2)酶解
向桑椹果浆中添加适量的果胶酶,并在指定的温度下酶解一段时间。
(3)富硒活性酵母的制备
在CECA酿酒酵母培养过程中加入Na2SeO3,响应面优化培养条件,培养结束后,离心收集菌体,并用蒸馏水洗涤3~5次去除多余的无机硒。
(4)酒精发酵
将步骤(2)酶解得到的桑椹果浆按照生产桑椹果酒的酒精度,计算并调糖度以及pH,之后接种一定量步骤(3)制备的富硒活性酵母进行酒精控温发酵,直至发酵结束。
(5)L-硒-甲基硒代半胱氨酸添加过程
将L-硒-甲基硒代半胱氨酸添加到发酵结束后的桑椹果酒中,满足富硒桑椹酒的标准。
(6)分离陈酿
酒精发酵结束后将酒液与酒渣进行分离,降低酒液温度,让酒自然澄清并进行陈酿。
(7)下胶
陈酿结束后添加一定量的澄清剂进行下胶处理,澄清15~20d后过滤得到桑椹酒。
(8)杀菌、包装
将过滤所得桑椹酒进行杀菌处理,杀菌后的果酒要符合卫生标准,之后无菌灌装、贴标、装箱入库。
所述步骤(1)中,向桑椹果浆当中添加120~130mg/L的焦亚硫酸钾,这是为了抑制桑椹本身自带的杂菌的生长,防止杂菌成为优势菌抑制添加的乳酸菌及富硒酵母的生长。焦亚硫酸钾的添加量要根据实际生产计算添加,焦亚硫酸钾的添加量过多会使桑椹酒带有浓重的硫味,过少又不能抑制杂菌,因此需要控制好用量。
所述步骤(2)中,向取出的桑椹果浆当中添加1~2g/kg的果胶酶,搅拌均匀,在45℃下酶解1.5h。
所述步骤(3)中,响应面优化各阶段的参数,以生物量、硒含量为指标,确定Na2SeO3的最佳添加时间为发酵进行4h、富硒时间58h、无机硒添加量40μg/mL、种子液接种量4.6%,此优化条件下富硒酵母硒含量可达5063.27mg/kg。
所述步骤(4)中,先检测桑椹果浆的可溶性固形物含量,并计算相应的糖度值,其计算方法为:可溶性固形物含量为1%时,对应的糖度为10g/L,并且理论上每18g/L的糖度转化为1酒精度的酒。假如为了得到11酒精度的桑椹酒,即需要198g/L的糖度,对应可溶性固形物含量为19.8,根据初始可溶性固形物与所需可溶性固形物之间的差值计算白砂糖的添加量,但实际白砂糖添加量要略高于计算值;此外,还需调节总体发酵液的pH值到4~5之间。
所述步骤(4)中,富硒活性酵母发酵温度控制在22℃~25℃,发酵天数为5~7d,残糖量低于5g/L,即酒精发酵结束。
所述步骤(5)中,添加L-硒-甲基硒代半胱氨酸制备富硒桑椹果酒的添加量为50~200μg/kg。
所述步骤(6)中,用100~300目的绢布过滤将酒液与酒渣进行分离,之后降低酒液温度到5℃,让其自然澄清。
所述步骤(7)中,为了使桑椹酒澄清与稳定,需要对桑椹酒进行下胶处理,添加一定量的澄清剂能很好的达到这样的效果。澄清剂会与酒中多种物质发生絮凝作用,这一过程会影响桑椹酒的色泽和风味,因此添加不同种类与数量的澄清剂对桑椹酒品质的影响也不同。常使用的澄清剂添加量为皂土0.7g/L、壳聚糖0.7g/L或明胶0.5g/L等。
所述步骤(8)中,将过滤所得桑椹酒进行超高压杀菌处理,杀菌后的果酒要符合卫生标准,之后无菌灌装、贴标、装箱入库。
与现有的技术相比,本发明有益效果如下:
本发明制备富硒活性酵母发酵富硒桑椹酒,添加的硒元素能够高效、安全地将无机硒转化为有机硒并富集在菌体内,消除无机硒对机体健康的危害。同时,在发酵结束之后添加L-硒-甲基硒代半胱氨酸,达到富硒桑椹酒的标准。将有机硒更好的转移到酒液当中,这有别于其它富硒桑椹酒产品,同时对桑椹原料的要求低,生产方便。
附图说明
图1为本发明的工艺流程图。
具体实施方式
下面结合具体实施案例对本发明做进一步说明,但本发明的保护范围并不局限于此,且生产原料也不局限于桑椹。
本发明在富硒活性酵母发酵结束后(此时桑椹酒的硒含量可达35.68μg/kg,而直接添加富硒酵母营养添加剂的硒含量仅有11.45μg/kg)添加50~200μg/kg的L-硒-甲基硒代半胱氨酸制备富硒桑椹果酒,此添加量符合中华人民共和国国家标准GB2760-2014中富硒酵母、硒化卡拉胶食品营养强化剂在调制乳粉、大米及其制品、小麦粉及其制品、杂粮粉及其制品、面包、饼干种的使用量高为280μg/kg(以硒计)。
本发明使用的CECA酿酒酵母购自湖北安琪酵母有限公司。
其中YPD液体培养基的组成如下:1%酵母浸出物,2%鱼粉蛋白胨,2%葡萄糖。
实施案例1:
挑选200kg成熟无腐败的镇椹一号桑椹原料,破碎机破碎后添加120mg/kg的焦亚硫酸钾,按1g/kg添加果胶酶在45℃下酶解1.5h。取桑椹原浆调整可溶性固形物至23%,并按107CFU/mL加入制备好的富硒活性酵母(保藏有CECA酿酒酵母的斜面试管中挑取菌落活化制备种子液,种子液接种于YPD液体培养基中,接种量为4.6%,在发酵4h时添加40μg/mL的Na2SeO3富硒时间58h,此条件下制备的富硒活性酵母硒含量可达5063.27mg/kg),于22℃下发酵直至残糖低于5g/L,发酵结束。结束之后添加150μg/kg的L-硒-甲基硒代半胱氨酸,以进一步提高硒含量。之后降低酒液温度到5℃,让其自然澄清。三个月后倒罐,并采用0.7g/L皂土进行下胶处理。与15℃下澄清20d分离酒脚。最后进行超高压杀菌,过滤,无菌罐装、贴标、装箱入库。
实施案例2:
挑选220kg成熟无腐败的镇椹一号桑椹原料,破碎机破碎后添加120mg/kg的焦亚硫酸钾,按2g/kg添加果胶酶在45℃下酶解1.5h。取桑椹原浆调整可溶性固形物至23%,并按107CFU/mL加入制备好的富硒活性酵母(保藏有CECA酿酒酵母的斜面试管中挑取菌落活化制备种子液,种子液接种于YPD液体培养基中,接种量为4.6%,在发酵4h时添加40μg/mL的Na2SeO3富硒时间58h,此条件下制备的富硒活性酵母硒含量可达5063.27mg/kg),于22℃下发酵直至残糖低于5g/L,发酵结束。结束之后添加180μg/kg的L-硒-甲基硒代半胱氨酸,以进一步提高硒含量。之后降低酒液温度到5℃,让其自然澄清。三个月后倒罐,并采用0.7g/L壳聚糖进行下胶处理。与15℃下澄清20d分离酒脚。最后进行超高压杀菌,过滤,无菌罐装、贴标、装箱入库。
实施案例3:
挑选300kg成熟无腐败的镇椹一号桑椹原料,破碎机破碎后添加120mg/kg的焦亚硫酸钾,按2g/kg添加果胶酶在45℃下酶解1.5h。取桑椹原浆调整可溶性固形物至23%,并按107CFU/mL加入制备好的富硒活性酵母(保藏有CECA酿酒酵母的斜面试管中挑取菌落活化制备种子液,种子液接种于YPD液体培养基中,接种量为4.6%,在发酵4h时添加40μg/mL的Na2SeO3,富硒时间58h,此条件下制备的富硒活性酵母硒含量可达5063.27mg/kg),于22℃下发酵直至残糖低于5g/L,发酵结束。结束之后添加200μg/kg的L-硒-甲基硒代半胱氨酸,以进一步提高硒含量。之后降低酒液温度到5℃,让其自然澄清。三个月后倒罐,并采用0.5g/L明胶进行下胶处理。与15℃下澄清20d分离酒脚。最后进行超高压,杀菌,过滤,无菌罐装、贴标、装箱入库。
Claims (9)
1.一种采用富硒活性酵母制备富硒桑椹果酒的方法,其特征在于按照下述步骤进行:
(1)原料处理
挑选成熟、无腐败、完整的桑椹,用打浆机将桑椹破碎打浆,同时添加一定量的焦亚硫酸钾进行抑菌处理;
(2)酶解
向桑椹果浆中添加一定量的果胶酶,并在指定的温度下酶解一段时间;
(3)富硒活性酵母的制备
在CECA酿酒酵母培养过程中加入Na2SeO3,响应面优化培养条件,培养结束后,离心收集菌体,并用蒸馏水洗涤3~5次去除多余的无机硒;
(4)酒精发酵
将步骤(2)酶解得到的桑椹果浆按照生产桑椹果酒的酒精度,计算并调糖度以及pH,之后接种一定量步骤(3)制备的富硒活性酵母进行酒精控温发酵,直至发酵结束;
(5)L-硒-甲基硒代半胱氨酸添加过程
将L-硒-甲基硒代半胱氨酸添加到发酵结束后的桑椹果酒中,进一步增加其硒含量;
(6)分离陈酿
酒精发酵结束后将酒液与酒渣进行分离,降低酒液温度,让酒自然澄清并进行陈酿;
(7)下胶
陈酿结束后添加一定量的澄清剂进行下胶处理,澄清15~20d后过滤得到桑椹酒;
(8)杀菌、包装
将过滤所得桑椹酒进行杀菌处理,杀菌后的果酒要符合卫生标准,之后无菌灌装、贴标、装箱入库。
2.根据权利要求1所述的一种采用富硒活性酵母制备富硒桑椹果酒的方法,其特征在于所述步骤(1)中,向桑椹果浆当中添加120~130mg/L的焦亚硫酸钾,这是为了抑制桑椹本身自带的杂菌的生长,防止杂菌成为优势菌抑制添加的乳酸菌及富硒酵母的生长;焦亚硫酸钾的添加量要根据实际生产计算添加,焦亚硫酸钾的添加量过多会使桑椹酒带有浓重的硫味,过少又不能抑制杂菌,因此需要控制好用量。
3.根据权利要求1所述的一种采用富硒活性酵母制备富硒桑椹果酒的方法,其特征在于所述步骤(2)中,向取出的桑椹果浆当中添加1~2g/kg的果胶酶,搅拌均匀,在45℃下酶解1.5h。
4.根据权利要求1所述的一种采用富硒活性酵母制备富硒桑椹果酒的方法,其特征在于所述步骤(3)中,响应面优化各阶段的参数,以生物量、硒含量为指标,确定Na2SeO3的最佳添加时间为发酵进行4h、富硒时间58h、无机硒添加量40μg/mL、种子液接种量4.6%,此优化条件下富硒酵母硒含量可达5063.27mg/kg。
5.根据权利要求1所述的一种采用富硒活性酵母制备富硒桑椹果酒的方法,其特征在于所述步骤(4)中,先检测桑椹原浆的可溶性固形物含量,并计算相应的糖度值,其计算方法为:可溶性固形物含量为1%时,对应的糖度为10g/L,并且理论上每18g/L的糖度转化为1酒精度的酒;假如为了得到11酒精度的桑椹酒,即需要198g/L的糖度,对应可溶性固形物含量为19.8,根据初始可溶性固形物与所需可溶性固形物之间的差值计算白砂糖的添加量,但实际白砂糖添加量要略高于计算值;此外,还需调节总体发酵液的pH值到4~5之间;富硒活性酵母发酵温度控制在22℃~25℃,发酵天数为5~7d,残糖量低于5g/L,即酒精发酵结束。
6.根据权利要求1所述的一种采用富硒活性酵母制备富硒桑椹果酒的方法,其特征在于所述步骤(5)中,添加L-硒-甲基硒代半胱氨酸制备富硒桑椹果酒的添加量为50~200μg/kg。
7.根据权利要求1所述的一种采用富硒活性酵母制备富硒桑椹果酒的方法,其特征在于所述步骤(6)中,用100~300目的绢布过滤将酒液与酒渣进行分离,之后降低酒液温度到5℃,让其自然澄清。
8.根据权利要求1所述的一种采用富硒活性酵母制备富硒桑椹果酒的方法,其特征在于所述步骤(7)中,为了使桑椹酒澄清与稳定,需要对桑椹酒进行下胶处理,添加一定量的澄清剂能很好的达到这样的效果;澄清剂会与酒中多种物质发生絮凝作用,这一过程会影响桑椹酒的色泽和风味,因此添加不同种类与数量的澄清剂对桑椹酒品质的影响也不同;常使用的澄清剂添加量为皂土0.7g/L、壳聚糖0.7g/L或明胶0.5g/L。
9.根据权利要求1所述的一种采用富硒活性酵母制备富硒桑椹果酒的方法,其特征在于所述步骤(8)中,将过滤所得桑椹酒进行超高压杀菌处理,杀菌后的果酒要符合卫生标准,之后无菌灌装、贴标、装箱入库。
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CN111117828A (zh) * | 2020-02-06 | 2020-05-08 | 江苏大学 | 一种添加果蔬乳酸菌发酵液制备桑椹果酒的方法 |
CN111196977A (zh) * | 2020-01-19 | 2020-05-26 | 湖南省龙鸣农业综合开发有限公司 | 一种富硒桑葚酒的制备方法 |
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CN111196977A (zh) * | 2020-01-19 | 2020-05-26 | 湖南省龙鸣农业综合开发有限公司 | 一种富硒桑葚酒的制备方法 |
CN111117828A (zh) * | 2020-02-06 | 2020-05-08 | 江苏大学 | 一种添加果蔬乳酸菌发酵液制备桑椹果酒的方法 |
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