CN115336693A - 一种蜂花粉发酵运动饮料及其制备方法 - Google Patents
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Abstract
本申请属于保健饮料技术领域,具体涉及一种蜂花粉发酵运动饮料及其制备方法。本申请通过对蜂花粉进行挤压膨化后酶解作用,得到高破壁的蜂花粉;充分全面的利用蜂花粉的营养物质;然后作为培养基发酵酿酒酵母,获得好的口感和影响的发酵液,再结合豌豆蛋白的营养,与其他成分调配后,得到一种高营养价值的增肌型饮料。并获得较好的口感与广泛的食用人群。
Description
技术领域
本申请属于保健饮料技术领域,具体涉及一种蜂花粉发酵运动饮料及其制备方法。
背景技术
蜂花粉主要由植物花粉凝聚而成,是工蜂在采集花蜜和花粉时,自身所带正电荷与花朵的负电荷之间产生弱静电场,从而吸附数百至数千个花粉粒,再由蜜蜂唾液分泌物润湿这些花粉粒,形成直径大小约为 1.4-4.0 mm 的花粉团。蜂花粉营养丰富,包含人类所有必须氨基酸,同时含有大量的活性成分,如多糖、蛋白质、脂类和多酚类物质等,所以被称为是“全能的营养食品”具有氧化、抗炎、抑菌、保肝、降血糖等保健功效。但是蜂花粉复杂的花粉壁结构限制了其生物活性物质的溶出和利用率;也限制了其用途。
豌豆蛋白富含必需支链氨基酸 (缬氨酸、 异亮氨酸和亮氨酸) 在肌肉蛋白质合成中起重要作用。氨基酸会在训练的随后几个小时开始在肌质中堆积,尤其是负重训练。豌豆蛋白摄入可能最大限度地保证肌肉质量增加,其效果可以媲美乳清蛋白。
发明内容
本申请根据蜂花粉的特点以及豌豆蛋白的作用,通过采用酿酒酵母将蜂花粉、豌豆蛋白发酵,制备一种高营养价值的增肌型饮料。将两者的营养结合,并获得较好的口感与广泛的食用人群。
本申请的技术方案如下:
一种蜂花粉发酵运动饮料,混合超微粉发酵液中加入发酵液质量基准的黄原胶1-2%、赤藓糖醇10-15%、甜菊糖苷0.2-0.5%;
所述的混合超微粉发酵液的制备方法,包括以下步骤:
(1)超微粉的制备:5-10份蜂花粉、20-30份豌豆粕挤压膨化后超微粉粹,得到超微粉;
(2)发酵培养基的制备:步骤(1)的超微粉1%,蜂蜜4-9%,加入饮用水,灭菌;
(3)酿酒酵母菌种的活化:取活性干酵母充分悬浮于糖水中,温育后降温即可;
(4)接种及发酵:取步骤(3)的酵母菌悬浮液于培养基中,140 ~ 180 r/min、32 ~36℃下发酵6 ~ 8天,将发酵好的酵液用膜过滤器过滤,以除去菌体和杂质,结束发酵。
优选地,混合超微粉发酵液的制备方法中,所述步骤(1)后加入酶解过程,所述的酶解过程为超微粉碎后的蜂花粉加入6-8倍体积的水分,高速均质成均匀浊液,加入0.2-0.5%混合酶下酶解,灭酶活。
优选地,所述混合酶为质量比为2:1的纤维素酶和果胶酶。
上述蜂花粉发酵运动饮料的制备方法,包括以下步骤:
S1调配:在混合超微粉发酵液中加入黄原胶1-2%、赤藓糖醇10-15%、甜菊糖苷0.2-0.5%,混匀;
S2均质;
S3胶体磨;
S4 罐装:热罐装后70-80℃灭菌。
本发明的有益效果
通过对蜂花粉进行挤压膨化后酶解作用,得到高破壁的蜂花粉;充分全面的利用蜂花粉的营养物质;然后作为培养基发酵酿酒酵母,获得好的口感和影响的发酵液,再结合豌豆蛋白的营养,与其他成分调配后,得到一种高营养价值的增肌型饮料。并获得较好的口感与广泛的食用人群。
附图说明
图1为挤压膨化后的蜂花粉的扫描电镜图;左为挤压膨化前;右为挤压膨化后;
图2为酵母菌在生长过程中蜂花粉的扫描电镜图。
具体实施方式
实施例1
一种蜂花粉发酵运动饮料的制备方法,包括以下步骤:
1.挤压膨化:将5份新鲜蜂花粉、30份豌豆粕,在2000转/分条件下打散,调节水分至20%,然后在120℃条件下挤压膨化。
2.一次超微粉碎:挤压膨化后的物料超微粉碎至100目。
3.发酵培养基的制备:添加超微粉碎1%,蜂蜜5%,加入饮用水,调至最适pH,121℃下灭菌30分钟;
4.酿酒酵母菌种的活化:取活性干酵母0.1g充分悬浮于100mL 2%的糖水中,40℃下温育15分钟,然后降温至34℃维持1小时即可;
5.接种及发酵:取3%的酵母菌悬浮液于培养基中,140 r/min、36℃下发酵8天,将发酵好的酵液用膜过滤器过滤,以除去菌体和杂质,结束发酵。
6.调配:在发酵液中加入黄原胶2%、赤藓糖醇10%、甜菊糖苷0.2%,混匀。
7.均质:高压均质6次。
8.胶体磨:胶体磨6次。
9.罐装:热罐装后70-80℃灭菌。
实施例2
一种蜂花粉发酵运动饮料的制备方法,包括以下步骤:
1.挤压膨化:将10份新鲜蜂花粉、20份豌豆粕,在2000转/分条件下打散,调节水分至15%,然后在120℃条件下挤压膨化。
2.一次超微粉碎:挤压膨化后的物料超微粉碎至120目;
3. 酶解过程为超微粉碎后的蜂花粉加入6倍体积的水分,高速均质成均匀浊液,加入0.2%混合酶下酶解,灭酶活;
4.发酵培养基的制备:添加超微粉碎1%,蜂蜜5%,加入饮用水,调至最适pH,121℃下灭菌30分钟;
5.酿酒酵母菌种的活化:取活性干酵母0.1g充分悬浮于100mL 2%的糖水中,40℃下温育15分钟,然后降温至34℃维持1小时即可;
6.接种及发酵:取3%的酵母菌悬浮液于培养基中,180 r/min、32℃下发酵6天,将发酵好的酵液用膜过滤器过滤,以除去菌体和杂质,结束发酵。
7.调配:在发酵液中加入黄原胶1%、赤藓糖醇15%、甜菊糖苷0.5%,混匀。
8.均质:高压均质4次。
9.胶体磨:胶体磨4次。
10. 罐装:热罐装后70-80℃灭菌。
实施例3
一种蜂花粉发酵运动饮料的制备方法,包括以下步骤:
1.挤压膨化:将8份新鲜蜂花粉、25份豌豆粕,在2000转/分条件下打散,调节水分至18%,然后在120℃条件下挤压膨化。
2.一次超微粉碎:挤压膨化后的物料超微粉碎至100目;
3. 酶解过程为超微粉碎后的蜂花粉加入8倍体积的水分,高速均质成均匀浊液,加入0.4%混合酶下酶解,灭酶活;
4.发酵培养基的制备:添加超微粉碎1%,蜂蜜5%,加入饮用水,调至最适pH,121℃下灭菌30分钟;
5.酿酒酵母菌种的活化:取活性干酵母0.1g充分悬浮于100mL 2%的糖水中,40℃下温育15分钟,然后降温至34℃维持1小时即可;
6.接种及发酵:取3%的酵母菌悬浮液于培养基中,160 r/min、35℃下发酵7天,将发酵好的酵液用膜过滤器过滤,以除去菌体和杂质,结束发酵。
7.调配:在发酵液中加入黄原胶1.5%、赤藓糖醇12%、甜菊糖苷0.4%,混匀。
8.均质:高压均质5次。
9.胶体磨:胶体磨5次。
10. 罐装:热罐装后70-80℃灭菌。
对比例1
与实施例3相比,蜂花粉、豌豆粕不经过挤压膨化。
实施效果例
实施例1-3及对比例1制备的运动饮料,均符合国家标准GB15266—2009运动饮料的规定。另外针对本发明制备的蜂花粉发酵运动饮料,进行了相关营养物质分析:
按照GB/T 5009 .92-2003食品安全国家标准 食品中钙的测定方法进行钙的测定;
按照GB/T5009.90-2003食品安全国家标准 食品中铁、镁、锰的测定方法进行铁、镁的测定;
按照GB/T5009 .14-2003食品安全国家标准 食品中锌的测定方法进行锌的测定;
按照GB 5009.84-2016 食品安全国家标准 食品中维生素B1的测定测定维生素B1的含量。
Claims (4)
1.一种蜂花粉发酵运动饮料,其特征在于,混合超微粉发酵液中加入发酵液质量基准的黄原胶1-2%、赤藓糖醇10-15%、甜菊糖苷0.2-0.5%;
所述的混合超微粉发酵液的制备方法,包括以下步骤:
(1)超微粉的制备:5-10份蜂花粉、20-30份豌豆粕挤压膨化后超微粉粹,得到超微粉;
(2)发酵培养基的制备:步骤(1)的超微粉1%,蜂蜜4-9%,加入饮用水,灭菌;
(3)酿酒酵母菌种的活化:取活性干酵母充分悬浮于糖水中,温育后降温即可;
(4)接种及发酵:取步骤(3)的酵母菌悬浮液于培养基中,140 ~ 180 r/min、32 ~ 36℃下发酵6 ~ 8天,将发酵好的酵液用膜过滤器过滤,以除去菌体和杂质,结束发酵。
2.根据权利要求1所述的蜂花粉发酵运动饮料,其特征在于,混合超微粉发酵液的制备方法中,所述步骤(1)后加入酶解过程,所述的酶解过程为超微粉碎后的蜂花粉加入6-8倍体积的水分,高速均质成均匀浊液,加入0.2-0.5%混合酶下酶解,灭酶活。
3.根据权利要求1或2所述的蜂花粉发酵运动饮料,其特征在于,所述混合酶为质量比为2:1的纤维素酶和果胶酶。
4.权利要求1所述的蜂花粉发酵运动饮料的制备方法,其特征在于,包括以下步骤:
S1调配:在混合超微粉发酵液中加入黄原胶1-2%、赤藓糖醇10-15%、甜菊糖苷0.2-0.5%,混匀;
S2均质;
S3胶体磨;
S4 罐装:热罐装后70-80℃灭菌。
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