CN115153006B - 一种淡竹叶发酵液制品及其制备方法 - Google Patents
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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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种淡竹叶发酵液制品及其制备方法，属于生物技术领域。本发明的方法是由淡竹叶粉和益生菌混合发酵后形成的竹叶液态制品，所述混合发酵组份由如下体积份的组分制成：淡竹叶粉0～5％、糖类物质0‑5％、发酵菌剂添加量0‑3％；在0‑35℃下发酵12‑48h。本发明选用常见竹叶粉碎为原料，进行发酵组份复配，经双歧杆菌、乳酸菌和链球菌发酵，发酵液又有发酵香味,且经组份分析，发酵后获得了特殊营养成分的显著提高，多糖含量显著提高了10倍、黄酮含量提高了51％，总酚含量提高了9％。该技术工艺简单、成本低廉，有助于开发新型竹叶汁发酵饮品。
Description
技术领域
本发明涉及一种淡竹叶发酵液制品及其制备方法，具体涉及利用益生菌双歧杆菌发酵淡竹叶制品的方法，属于生物技术领域。
背景技术
竹子是一种巨大的木本植物，在我国高达500多种竹子广泛分布。1000多年来，竹子一直被用作建筑材料、中药和食物来源。我国每年竹子的年产量超过30亿根，而竹叶至少产生超过1000万吨，基本被视为废弃物，造成农业生物质资源的严重浪费和环境影响。竹叶在我国拥有悠久的食用和药用历史，是中药领域传统的清热解毒药，1998年(淡)竹叶被卫生部批准列入了“药食两用的天然物名单”。竹叶提取物有效成分包括黄酮、酚酮、蒽醌、内酯、多糖、氨基酸、微量元素等，具有优良的抗自由基、抗氧化、抗衰老、抗疲劳、降血脂、预防心脑血管疾病等功效。因此充分利用竹叶废弃资源，并提高其附加产值。
淡竹(Phyllostachys glauca McClure)，淡竹叶又名毛金竹。通常生长于山坡林的阴湿处。淡竹叶提取物作为天然的食品抗氧化剂和功能性食品添加剂，已广泛应用于食用油、果蔬汁、谷物食品、烘焙食品、肉制品、茶饮品和保健食品等商业化产品。然而，竹叶中的苦味和涩味物质对产品的感官性能产生了负面影响，导致消费者接受度较差。如何改善淡竹叶的风味及感官性能是本领域中亟待解决的问题。
发明内容
在目前的研究中，还没有对竹叶风味发酵的相关研究，因此通过筛选优化以及鉴定出最适宜竹叶发酵的风味乳酸菌及其发酵工艺，对于开发竹叶发酵食品及饮品具有重要的学术意义和经济效益。
针对现有技术中存在的问题，本申请中尝试用不同的益生菌来发酵淡竹叶，以期能够从风味和感官上来提升淡竹叶发酵品的品质。益生菌发酵可以减少不良风味，并在加工食物基质微生物关键代谢物的过程中产生独特的发酵风味和活性成分，这种生物转化有助于醛、醇、酸、硫化合物和脂肪酸的生产。然而，由于发酵剂的代谢能力和代谢途径的差异，发酵产品的整体香气、口感、颜色、风味和感官质量也主要取决于发酵剂的种类。
本发明提供一种发酵淡竹叶的方法，所述方法是利用双歧杆菌、乳酸菌和链球菌的混合菌剂对含淡竹叶粉的溶液进行发酵。
在一种实施方式中，所述双歧杆菌为乳双歧杆菌。
在一种实施方式中，所述乳酸菌为保加利亚乳杆菌、乳酸乳球菌乳脂亚种、肠膜明串珠菌肠膜亚种、乳酸乳球菌乳酸亚种。
在一种实施方式中，所述链球菌为嗜热链球菌。
在一种实施方式中，将所述混合菌剂培养至菌浓为不低于1.0×107CFU/mL再添加至淡竹叶发酵体系中。
在一种实施方式中，将所述菌浓为不低于1.0×108CFU/mL的混合菌剂按照1％～2％(v/v) 的量添加至发酵体系中。
在一种实施方式中，淡竹叶粉在发酵体系中的含量为1％～2％，即1～2g/100mL。
在一种实施方式中，发酵体系中的果糖含量为1％～2％。
在一种实施方式中，发酵温度为30～35℃。
在一种实施方式中，发酵时间为24～48h。
本发明提供了所述方法制备得到的淡竹叶发酵制品。
本发明提供了含有所述淡竹叶发酵制品的产品，所述产品包括食品、保健品。
优选地，所述食品包括竹叶汁发酵饮品。
本发明的有益效果：
本发明提供的制备淡竹叶发酵液的方法，制备得到的发酵液色泽澄清、透亮，发酵气味浓郁、涩味少，大大提升了淡竹叶发酵液的风味及感官品质；且经过发酵后的淡竹叶发酵液中多种营养物质含量显著提升，多糖含量较对照组提高了10倍、黄酮含量提高了51％，总酚含量提高了9％。有利于淡竹叶的资源化利用，提升经济价值。
附图说明
图1为竹叶发酵液中多糖含量的变化；
图2为竹叶发酵液中黄酮含量的变化；
图3为竹液发酵液中总酚含量的变化。
具体实施方式
双歧杆菌发酵粉(A)：购自北京川秀科技有限公司，含有保加利亚乳杆菌、嗜热链球菌、乳双歧杆菌、乳酸乳球菌乳脂亚种、肠膜明串珠菌肠膜亚种、乳酸乳球菌乳酸亚种。
酸奶发酵粉(B)：购自北京川秀科技有限公司，含有YF-L812(保加利亚乳杆菌、嗜热链球菌)、G025a(德氏乳杆菌保加利亚亚种、嗜热链球菌、嗜酸乳杆菌、乳双歧杆菌)，Y032.22 (德氏乳杆菌保加利亚亚种、德氏乳杆菌乳亚种、嗜热链球菌、嗜酸乳杆菌、干酪乳杆菌、副干酪乳杆菌、瑞士乳杆菌、两歧双歧杆菌、动物双歧杆菌、乳双歧杆菌、长双歧杆菌、短双歧杆菌、青春双歧杆菌、发酵乳杆菌、鼠李糖乳杆菌、罗伊氏乳杆菌、格式乳杆菌、植物乳杆菌、乳酸乳球菌乳脂亚种、乳酸乳球菌双乙酰亚种、乳酸乳球菌乳酸亚种、费氏丙酸杆菌谢氏亚种)、乳双歧杆菌BB-12、嗜酸乳杆菌HN001。
益生菌干酵母(C)：购自北京川秀科技有限公司，含有酵母(Saccharomycescerevisiae)、罗伊氏乳杆菌(Lactobacillus reuteri)。
果蔬酵素发酵剂(D)：购自安琪酵母股份有限公司植物乳杆菌N13、保加利亚乳杆菌、瑞士乳杆菌、肠膜明串珠菌肠膜亚种、嗜热链球菌。
酸菜乳酸菌发酵粉(E)：购自北京川秀科技有限公司，含有植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌。
风味感官评定试验的实施：从风味感官志愿者中筛选了30位成员参与风味感官的喜好性试验，针对发酵液的色泽和气味进行打分，进行综合评分比较。色泽和气味评分标准如下： 1-10分，
表1感官评价标准表
实施例1：乳酸发酵菌剂的优化
发酵菌剂筛选用双歧杆菌发酵粉(A)、酸奶发酵粉(B)、益生菌干酵母(C)、果蔬酵素发酵剂(D)、酸菜乳酸菌发酵粉(E)。淡竹叶打粉后用于发酵液制备。
发酵组份中加入1g竹叶粉、2g葡萄糖、100mL去离子水后密封置于121℃高压蒸汽灭菌锅中灭菌15min，取出冷却后每组分别加入经过葡萄糖溶液活化的发酵菌液(～107CFU/mL)，接种量为0.5％。将六组发酵液放置在35℃恒温箱中以50rpm(下述所有恒温培养转速相同) 培养24h，根据发酵液的感官评定筛选出淡竹叶的优良益生菌发酵剂。
经5组益生菌发酵剂发酵后的竹叶发酵液的感官评定如表1所示：未添加发酵剂的竹叶汁对照组竹叶清香比较适中，带有较明显的涩味，呈现黄青色；双歧杆菌发酵粉的竹叶发酵液风味较浓厚清香，均匀黄色、有光泽，气味可接受性最高；酸奶发酵粉的竹叶发酵液竹叶清香味，带稍有涩味，较浅稍有发酵风味；果蔬酵素发酵剂的竹叶发酵液、酸菜乳酸菌发酵粉的竹叶发酵液发酵风味较浅淡，竹叶清香味，较重的涩味，稍微有点发酵酸味，发酵液色泽较浅；益生菌干酵母的竹叶发酵液的竹叶发酵液风味酸臭，可接受性最差、发酵液色泽较浅。因此，经综合感官评分，优选双歧杆菌发酵粉作为淡竹叶发酵制品的微生物发酵菌剂。
表1添加不同益生菌发酵剂发酵液的感官评定
实施例2：竹叶粉液体发酵条件优化
在初步获得发酵菌剂的条件下，进一步考察了发酵条件如碳(糖)源种类及添加量、发酵温度、发酵时间、菌剂接种量、竹叶粉添加量等因素对淡竹叶发酵液风味品质的影响。
(1)针对糖种类，优选葡萄糖、果糖、蔗糖，按1％(v/w)的糖添加量加至100mL含10g/L竹叶粉的发酵液体系中，活化发酵剂(～107CFU/mL)接种1mL，在35℃恒温培养箱发酵约24h，评估发酵液色泽、气味变化；
(2)针对果糖添加量，按1％、2％和3％的添加量加至100mL含10g/L竹叶粉发酵液中，活化发酵剂(～107CFU/mL)接种1mL，在35℃恒温培养箱发酵约24h，评估发酵液色泽、气味变化等；
(3)针对发酵温度，100mL竹叶粉发酵液体系中1％果糖，含10g/L竹叶粉，活化发酵剂(～107CFU/mL)接种1mL，随后分别置于25℃、30℃和35℃恒温培养箱中发酵约24h，评估发酵液色泽、气味变化等；
(4)针对发酵时间，100mL竹叶粉发酵液体系中1％果糖，含10g/L竹叶粉，活化发酵剂(～107CFU/mL)接种1mL，配制好的发酵组分别在35℃恒温培养箱中发酵至60h，评估发酵液色泽、气味变化以等；
(5)针对发酵菌剂接种量影响，活化的菌种量分别按1％(1mL)、2％(2mL)和3％(3mL) 接种至配制好的发酵组(100mL发酵液中1％果糖，含10g/L竹叶粉)，并在35℃恒温培养箱中发酵至24h，评估发酵液色泽、气味变化等；
(6)针对淡竹叶粉添加量，分别按1％、2％和3％的添加量加入至配制好的发酵组中(100 mL发酵液中含1％果糖，活化发酵剂(～107CFU/mL)接种2mL)，并在35℃恒温培养箱中发酵至24h，评估发酵液色泽、气味变化等。
经初步感官综合分析发现，优化的结果如下：
优化的添加糖的处理发酵液的感官评定如表2所示，相比添加糖为葡萄糖和蔗糖，添加果糖时发酵风味更浓郁、色泽更均匀有光泽。
表2发酵液添加糖筛选感官评定
对果糖添加量对竹叶汁发酵的感官评定如表3所示，添加糖浓度为2％的发酵液风味浓郁、色泽均匀；添加糖浓度为1％的发酵液与添加糖浓度2％对比风味较浅淡；添加糖浓度为3％的发酵液色泽较浅、风味接受性较差。
表3发酵液糖添加量感官评定
针对竹叶粉添加量的影响，如表4所示。竹叶粉添加量为1％时发酵液风味浓郁、色泽均匀有光泽；竹叶粉添加量为2％和3％时发酵液色泽较浅，发酵风味接受性较差、涩味较浓重。
表4发酵液竹叶粉添加量感官评定
针对益生菌发酵剂添加量的优化，发酵液的感官评定如表5所示。接种量为2％的发酵液风味浓郁，色泽均匀；接种量为1％的次之；接种量为3％的发酵风味接受性较差，涩味较浓重。
表5双歧杆菌发酵剂接种量的感官评定
针对发酵温度对发酵剂的影响评估，发酵液的感官评定如表6所示。发酵温度为35℃时发酵风味更浓郁，色泽较浅有光泽。
表6发酵液发酵温度感官评定
针对发酵时间对竹叶发酵的影响，发酵液的感官评定如表7所示。发酵液在12h时风味较浓郁；在24h时风味最为浓郁，发酵液色泽均匀有光泽；48h发酵风味浅淡。
表7发酵液发酵时间感官评定
实施例3：竹叶发酵制品活性成分分析
竹叶粉发酵体系(竹叶粉浓度为10g/L的竹叶粉溶液100mL，20g/L果糖，2％发酵剂接种量)经双歧杆菌在35℃发酵24h后，进一步测定了发酵液中多糖、黄酮、总酚和游离氨基酸等几种活性成分的变化。为测定多糖含量：取5mL经高速离心后的发酵液上清加15mL 乙醇沉淀，4℃冰箱中放置1h，以6000r/min，离心8min，留沉淀；加5mL水充分溶解沉淀，再加15mL醇沉，离心8min留沉淀，最后离心管中加5mL水溶解即得粗提多糖。
采用硫酸苯酚总糖测定方法测定发酵液中提取的多糖含量，结果如图1所示，10g/L的竹叶粉水溶液中初始多糖含量约为0.12g/L，经过双歧杆菌发酵48h后多糖的含量显著提高到1.37g/L。
为测定黄酮含量，取1mL经处理的样品溶液加入10mL比色管，加60％乙醇至2mL，于510nm下测定吸光值，结果如图2所示，起始竹叶粉溶液中黄酮含量约为15.1ug/mL，经发酵后黄酮含量显著增加到22.6ug/mL。
进一步测定了发酵样品中总酚含量，结果如图3所示，相比不发酵组0.27mg/mL的含量，经发酵后总酚含量提高到了0.35mg/mL，而游离总氨基酸的变化基本不大。这些结果说明经过双歧杆菌对竹叶粉的发酵，其中有益活性成分得到了明显提高，这对于以竹叶粉发酵制备饮品以及食品等具有巨大的潜力和应用价值。
虽然本发明已以较佳实施例公开如上，但其并非用以限定本发明，任何熟悉此技术的人，在不脱离本发明的精神和范围内，都可做各种的改动与修饰，因此本发明的保护范围应该以权利要求书所界定的为准。
Claims (7)
1.一种发酵淡竹叶的方法，其特征在于，所述方法是利用双歧杆菌、乳酸菌和链球菌的混合菌剂对含淡竹叶粉的溶液进行发酵，淡竹叶粉在发酵体系中的含量为1％～2％，发酵体系中的果糖含量为1％～2％，发酵时间为24～48h。
2.根据权利要求1所述的方法，其特征在于，所述双歧杆菌为乳双歧杆菌；所述乳酸菌为保加利亚乳杆菌、乳酸乳球菌乳脂亚种、肠膜明串珠菌肠膜亚种、乳酸乳球菌乳酸亚种；所述链球菌为嗜热链球菌。
3.根据权利要求1所述的方法，其特征在于，将所述混合菌剂培养至菌浓为不低于1.0×107CFU/mL再添加至淡竹叶发酵体系中。
4.根据权利要求3所述的方法，其特征在于，将所述菌浓为不低于1.0×107CFU/mL的混合菌剂按照1％～2％(v/v)的量添加至发酵体系中。
5.根据权利要求4所述的方法，其特征在于，发酵温度为30～35℃。
6.权利要求1～5任一所述方法制备得到的淡竹叶发酵制品。
7.含有权利要求6所述淡竹叶发酵制品的食品或保健品。
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